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Mexican pancakes

Mexican pancakes



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Clean and wash the vegetables. Cut the onion into rounds, the julienne pepper and the tomato slices.

In a frying pan, put two tablespoons of olive oil and put onions, peppers, olives, corn and tomatoes. Add a pinch of salt, spices.

After they have browned, add lightly beaten eggs, with pieces of mozzarella through them.

Mix lightly in the pan and brown the omelette well. Add spice mix.

After they have browned, take two Mexican pancakes (I had them with spinach but with tomatoes), slice the omelette in them, roll them and serve them hot with or without sauce.


Mexican pancakes with chilli

Mexican pancakes with chilli from: tortilla, onion, pepper, beef, beans, garlic, sauce, lemon juice, tomato juice, mozzarella, cumin, pepper, chilli, oil, salt, pepper.

Ingredient:

  • 12 was tortilla
  • an onion
  • a bell pepper
  • 675 g minced beef
  • canned beans
  • a clove of garlic
  • 2 tablespoons spicy sauce
  • a tablespoon of lemon juice
  • 750 ml of tomato juice
  • 250 g mozzarella
  • caraway
  • a hot red pepper
  • chilli powder
  • 2 tablespoons oil
  • salt
  • pepper

Method of preparation:

Finely chop the onion, pepper, cumin and chili powder. Season with salt and pepper, add meat, garlic and fry.

Add the beans, spicy sauce and lemon juice. Leave on the fire for 2 minutes.

Put 2-3 tablespoons of meat mixture on each sheet of tortilla, roll it and place it in a baking tray in which a first layer of tomato juice has been poured. Cover with tomato juice, sprinkle with cheese and bake for 10 minutes.


Appetizers

If you are preparing a formal meal for your guests or just a party with friends, it should not be missing appetizers. They are served before the meal and must be tasty but not so consistent as to saturate them.

They can be served appetizers and without following a proper meal, for example at receptions and cocktails. But in general, this dish is put on the table when there is a longer period of time between the arrival of the guests and the start of the meal, so that they have an occupation.

Appetizer plates can be placed on the table after guests sit down or before. In the second case, they can sit at a fixed point - the "buffet" type - or they can be served by waiters who pass with full plates among the guests.

If you are preparing a formal dinner, you should know what "appetizers" mean. We have become accustomed to calling any food that is served before a meal. In fact, chefs know that there are conditions for a food to be called that, and cheese or fruit served alone is not really an appetizer. For example, a piece of melon is not an appetizer, while a piece of melon wrapped in a slice of raw prosciutto is an appetizer.

As appetizers you can try recipes for eggs filled with various creams, stuffed tomatoes, mini tarts with caviar, cheese, meat, rolls with vegetables and sausages or fish, meatballs or vegetables, terrines with fish, pancakes with vegetables or meat, strudels and In general, anything dictates your imagination. Eggs, melted cheese, mayonnaise, vegetable combinations, etc. can be used as a filling for eggs or tomatoes.

If you prefer to serve as appetizers simple foods, such as vegetables or sausages, you can put next to them on the table and a few bowls with different sauces.

Among the most used modern appetizers are the so-called canapés, whose tradition started in France and was later adopted by the English. Canapés usually consist of a small piece of bread or biscuits greased with cream and sometimes decorated with greens. These snacks are small enough to be eaten in one gulp.

Skilled chefs compete in food combinations that give a pleasant and unexpected taste: toast with cream cheese and smoked salmon, bread with black caviar and mint, etc. Many combinations are allowed and you may not know how tasty these appetizers are until you try them. The piece of bread you use can be cut round, triangular or in fancy shapes.


Mexican pancakes

Cut the onion into small cubes and fry in a little oil. After it is fried, add the chicken breast, also cut into cubes, and leave until it penetrates. Next, add the boiled Mexican mixture, then allow to cool. After it is completely cold, put the tomato paste and beaten eggs with the spices over the mixture. With this composition, fill the pancakes.

Prepare a sour cream sauce, chopped garlic and salt to taste. Grease the base of a Jena dish with this sauce, then place half of the pancakes, which we grease with a little sour cream sauce and sprinkle half of the grated cheese.

Then, place the second layer of pancakes, greased in the same way, with sauce and cheese on top. Place in the preheated oven for a quarter of an hour.
Serve hot with sour cream and ketchup.


American pancakes

Our breakfast began to include and American pancakes or pancakes, as they are known in English.
They cook quickly, are fluffy and are perfect for a weekend breakfast in family.
They can be made simple, with pieces of chocolate, fruit or different flavors, depending on everyone's preferences.
It can also be served with butter, maple syrup, whipped cream, jam or various fruit sauces.


The recipe for classic pancakes with jam

Classic pancake ingredients with jam:

  • 3 eggs
  • 300 grams of flour
  • 300 ml of milk
  • 250-300 m. Of mineral water
  • 3 tablespoons melted butter (optional)
  • 1 pinch of salt
  • optional: 1-3 (maximum) tablespoons sugar or to taste
  • flavors: 1 teaspoon vanilla extract or a sachet of vanilla sugar)
  • about 50 ml. of frying oil
  • * mineral water or milk can also be replaced with plain water, but they will not come out as fluffy

How to prepare classic pancakes with jam:

Break the eggs in a bowl and beat with a fork with the salt powder. Add the flour all at once, the vanilla extract, the sugar, if used (don't put too much sugar in the composition because you will get blackish pancakes, the sugar is caramelized in the pan and darkens in color) and mix everything well with the mixer. or with a wooden spoon.

Insist on the lumps to dissolve well, when the composition begins to be difficult to mix, gradually begin to add liquids. Little by little, the milk, mineral water and melted butter (optional), but cold, are mixed in the dough, mixing insistently and energetically. Finally, the dough should be silky (look like melted ice cream), with no traces of lumps, with a fairly liquid consistency if you want thin pancakes or a little thicker if you want them thicker.

Then heat a pan well, grease the surface with oil and holding the pan up from the fire in your left hand, pour the pancake dough with the polish or a cup into the hot pan while turning the pan with your left hand so that the dough slides all over the surface. , forming a uniform layer. Place the pan back on top of the fire, which must be suitable.

When the visible surface of the dough loses its luster and becomes opaque, and the edges of the pancake begin to turn golden, it is a sign that the pancake must be turned on the other side. They are turned with a wooden spatula or can be thrown up with the pan, twisting in the air. Once all the pancakes have been fried, they will be greased with jam, and then they can be rolled, wrapped or arranged in the form of a cake.


Rice with Mexican vegetables simple recipe with butter or fasting

Rice with Mexican vegetables simple recipe with butter or fasting. How to make rice garnish with a mix of frozen (bagged) or fresh vegetables? Rice vegetable recipe. Recipes for vegetable and rice garnishes. Fasting or vegan recipes.

Everyone knows how to make a simple rice garnish with Mexican vegetables, right? Well, not all of them manage to give it a pleasant taste and a fine texture. Often the rice comes out bland, watery or sticky, the vegetables are washed and chopped & # 8211 far too cooked.

In the following I will show you how I prepare this rice with Mexican vegetables (frozen or fresh) so that it has good taste and beautiful appearance. That is, the rice should remain "grain by grain", the vegetables should retain their natural color and their texture should be "al dente" (slightly crunchy).

This kind of vegetable garnish with rice goes well with fried meats in the pan, oven or grill, but also with fish or seafood. If we exclude butter from the recipe then we are talking about a main kind of post or a vegan dish.

In supermarkets there are bags with a mix of frozen Mexican vegetables that contain corn kernels, peas, carrots, green bean pods and large boiled bean pods, diced red peppers and strips of yellow peppers. They cook quickly and very easily but the mixture itself is bland and we will have to add some flavors. I'm talking about onions and garlic as well as salt, pepper and even a pinch of hot chili flakes (hot peppers) as well as a spicy sauce like Tabasco, Sriracha or similar (hot chili sauce). I talked about sauteed Mexican vegetables in another recipe & # 8211 see here.

Basically we make a sautéed vegetable in the pan which we mix at the end with a simple rice boiled in salted water & # 8230 Simple as hello! The rice would be good to be one with a long (sharp) grain, but it is not an end of the country if we have one with a round grain at hand. The latter has more starch and, by boiling, will become sticky. No baths because we'll rinse it anyway before putting it over the vegetables. In this recipe you can also use pre-drilled bags with parboiled rice which you prepare according to the instructions on the package.

If we choose fresh vegetables then we can make a mix as we showed in this recipe & # 8211 see here.

From the quantities below it results approx. 4 servings of rice with Mexican vegetables.


Appetizer-filled pancakes

Let's understand from the beginning any preparation with pancakes is a success or, rather, the pancakes are tasty in any form! Because I grew up with them, they remind us of childhood, but also of the days when there were not so many types of dishes. Please don't contradict me and tell me that you don't think lustfully about pancakes, pancakes, aliens, leavened pies, donuts, lap belts or croissants, that I don't believe you. Or, for sure, you are not readers of my blog (where you can find a lot of recipes for eternal Romanian goodies).

Aperitif-filled pancakes are a fairly consistent, very tasty dish that can be eaten both cold and hot. I put a parenthesis and I write to you that I found (of course, nothing new under the sun) that at parties, usually quite consistent appetizers are consumed - what to do, if people like to eat well, you can not criticize them go to have fun and not to think about the calories and other ones that cut off your appetite some events, though less frequent. I wrote the appetizer in the title because it's not the classic stuffed pancakes that are put in the oven, they are fried and then cut into a beautiful shape and then placed on a plate (I assure you that plate will remain empty soon). I prepare them with three types of fillings: ham, mushrooms and meat… I think you can guess which option I chose for this recipe :) Of course, the one with meat, you have a choice in the butcher's shop in Selgros, I always buy from there more than me I write on the list and I always eat, after I finish shopping, a super tender or small cooked neck from the Short Break. Speaking of which, about 11 years before I started working with Selgros, I was working for a company that had a workplace very close to them and I bought small ones from there. They were and are, I think, the best, after so long they remained just as good - believe me, I'm a big fan of little ones. Returning to the recipe - about small, maybe in another episode - is a traditional, so simple and not pretentious.

Appetizer-filled pancakes

Ingredients for 36 pieces:

  • 500g minced pork
  • 1 small onion
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • fresh pepper
  • a little bit of oil
  • optionally, a few sprigs of green dill
  • 80g grated cheese
  • 1 or

We still need breadcrumbs, 2-3 eggs, wheat flour, oil

To start, prepare the pancakes quickly in a bowl, beat the eggs with a little salt, then gradually add the flour and milk, stirring constantly until smooth. Without mineral water and without baking powder, we don't want pancakes with holes :). Cover the bowl with a napkin and let it sit until the meat filling is ready.

We clean the onion and finely chop it, then fry it in a little oil. Add the meat, mix and let it cook. We crush it with a fork from time to time because it tends to "tighten".

When it is almost ready, add salt, pepper, paprika and leave it to fry well, if it is not done you can add a little water and leave until it drops. Add the chopped dill, let it cool and then add the egg.

We prepare the pancakes which will be 6 in number. Put a little oil in a pan and pour the dough with the polish. Bake the pancakes on one side and on the other until nicely browned. I recommend that you make them thicker as they will be stuffed with meat.

Now we begin the most delicate frying operation. In a deep plate beat 2-3 eggs with a little salt, in another we put flour and in another breadcrumbs.

On a pancake put 2-3 tablespoons of filling (leave about 1 cm free from the edges), grate a little cheese, then fold the side edges and roll tightly. Do the same with the other pancakes.

We pass the pancakes through the flour, then the egg, we repeat at the end through the breadcrumbs. Do not insist with the heads, they will be cut at the end.

Fry the pancakes in hot oil, using two spatulas. You don't have to fry them in an oil bath, you can rotate them after frying on one side. Remove the pancakes on an absorbent napkin, let them cool well.

To cut them we use a sharp knife and proceed as in the picture. First we cut the ends, then we divide the pancake in three and we cut each piece in two, diagonally.

We place them on a plate and serve them. You can also serve them hot with cream - they are just as delicious!

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American pancakes / pancakes & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of pancakes or American pancakes it is ideal for breakfast or simply for a snack. They are different from our usual pancakes, being thick and containing a growth agent. But they are extremely fluffy, they are delicious and look more like a pandispan. I really like them, they are just perfect. I also like the usual pancakes, but they seem more special to me. I've seen them in American movies all my childhood, served with butter and maple syrup and I admit that I always wondered what they tasted like. After trying them I understood why they are so popular.

The good part is that they are extremely easy to make. There are two variants of American pancakes or pancakes. Those made with sweet milk and those made with whipped milk. I tried the whipped milk version because it seemed to me that some fluffier and tastier pancakes would come out. Looks like I was right because I got some incredible fluff. Of course you can replace whipped milk with sana, kefir or drinking yogurt. If necessary, you can also use yogurt folded with a little water. It is important to have sour milk, as it is popularly said. It reacts with baking powder and baking soda and results in some wonderful pancakes.

It is very important to have all the ingredients at room temperature. The butter must be melted and cooled and can be replaced with oil if necessary. I still advise you to use butter. The taste will be much better. The composition does not mix much. Even if there are some lumps left, that's not the problem. The more we mix, the less fluffy the pancakes will be. Depending on your preference, you can make them smaller or larger. For the little ones it is good to make them small to be easy to eat. Of course you can customize them as you wish. You can add various fruits, nuts or dried fruits.

Very suitable are currants, strawberries, bananas, peaches or any other fruit you like. You can also add nuts, raisins, hazelnuts, pistachios or hazelnuts. And oatmeal goes very well. Fry these pancakes in a heated pan over medium heat. Add just a little oil to grease the pan a little. You can serve pancakes with honey, maple syrup, chocolate cream or jam. For another version of American pancakes you can try recipe of peach pancakes.


How to prepare fasting pancakes with mineral water

Below you will find the recipe for fasting pancakes with mineral water in written format, which you can print if you want to keep it in your recipe collection. Immediately below the written recipe you will find the video recipe posted on the YouTube channel. There you can see exactly how I prepared the pancakes, how thin and fine they came out and how I filled them.

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post video recipes three times a week. Click here to subscribe!


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