Aromatic steak in the bag

Aromatic steak in the bag

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Because I had a chicken, I thought of making it in my bag.

  • 1 chicken
  • 50 ml angeli cherry
  • salt
  • pepper
  • garlic powder
  • paprika
  • coriander seeds
  • fenician
  • 1 tablespoon oil.

Servings: 6

Preparation time: less than 120 minutes

RECIPE PREPARATION Aromatic bagged steak:

The chicken is washed and sliced.

Season and leave for 20 minutes.

Put it in the bag, with all the remaining juice. Tie it and make holes from place to place with the toothpick.

Put it in the pan, in which I put the oil.

Put it in the oven for 1 hour on the right heat, then take it out and cut the bag and let it brown for another 10-15 minutes.


Tips sites


I put oil in the tray so that the bag doesn't stick.

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30 comments to Lamb steak with yogurt and lemon

I'm doing it now! I have two leftover lamb legs from Easter (I froze them) and last night they are soaked in Greek yogurt with garlic, lemon juice and thyme. Towards noon I put them in the oven. I'll keep you posted on the result!

Dear Laura,
this Easter I wanted to fulfill an old dream of preparing the lamb in a special way. I had a vague memory of a yogurt recipe and I started the search. It only took a click and the first recipe came out I was a little crooked with coriander, but I'm also obedient and I followed the recipe exactly. # 8230He came Easter, when with emotions (literally) I displayed & # 8222realization & # 8221 on the table. It looks great! I did not declare the animal of origin, because I had another pork steak and I left the crooks to top it off with what they wanted. The bottom line is that they didn't even ask what they were eating, they ate with the yogurt sauce and those who didn't want to hear about the lamb. lamb steaks & # 8221 and we all mentioned you and thanked you for great alms you did, to bring you on the right path and those who did not even look at the lamb steak, but also to taste it & # 8230
Thank you from the bottom of my heart, another Laura

Dear Laura, I really had fun reading your story :)). You know why? Like you, years ago I converted my husband to a lover of lamb, starting from the same recipe. Indeed, the meat is sweet, pink, juicy and the yogurt sauce complements it wonderfully. I am very glad that you liked it, that it will be good for you. :)

the yogurt sauce works. and for the rabbit? I have 2 rabbits and not even an idea how to prepare them. very nice your recipes & # 8230 congratulations !!

Catalina, I've never made a rabbit out of this sauce, but I think it works. You even made me imagine the tender rabbit meat with this sauce, mmm. :))

We licked our fingers, mentioned you and wished you good health.

Hello. Happy Easter with your loved ones
Kisses for recipes at home smells super husband gives rides with children and puppy. I made this steak and garnish baked potatoes a delight. Thanks for everything.

Happy Easter to you too! I know, that steak smells awful and it's just as good and juicy. You're welcome!

let's see how it turns out
I am convinced that it will turn out very well
but as it is the first time I hope it comes out

Deliciooooss. Let my mouth water & # 8230 & # 8230

my mother didn't make demiel steak with yogurt, she leaves it natural, that's how it is good [[[[the cake with honey and nuts as it was once made, not the air [[[

Christ is risen! I made the lamb according to your recipe and I kept the meat in the bait one day, it came out tender and tasty, I really didn't expect it, and the other rosemary recipe is successful, congratulations for the recipes

Cristina, congratulations on your success and good luck! That's right, it comes out fragrant and very tender!

hey laura, does cooked meat taste like that strong lamb? because my husband doesn't really like it and I usually scald the meat in 3 waters, then I cook it normally. Would I go to marinate it overnight if I scalded it before? What do you say? : *

You don't burn it, it doesn't make any sense, you lose a lot of nutrients
she. Take a sharp knife and cut all the skin and fat off
the surface of the meat, to remain pink. Then marinate it in the mixture with
lemon, coriander, garlic and yogurt. It comes out crazy and tasty and
it really doesn't have a pronounced taste of mutton.

Laura, what yogurt did you use? can I put Griego or put cream (possibly dilute it with a little milk)? thanks.:*:*:*

Not sour cream, but yogurt, whipped milk, sana, kefir, something like that.

Hi Laura! Your recipes will be made for Easter in NY 2011. Thank you and happy Easter to you and your family :).
Luca Raluca

Raluca, may you be well! Happy Easter!

I will make a Postig to me on the Blog.
I can't wait to react to my family. Thank you very much

Dana2dor & # 8211 coming soon, I promise! I still have some prizes to pick up, I'm a bit lazy!

Marcela & # 8211 Thank you and I wish you and your family all the best in the world!

Jacktel - thank you very much, congratulations, I can't wait to share your impressions with me!

Dear Laura, may you be well, as you presented us with very tasty dishes, so now you deserve an award from me, for Iepuras :)
along with a kiss and a hug.
When you can come and pick it up, because it's waiting for you & # 8230

also, I presented your Creation to my Family and on May 10th, Mother's Day, come to us on this Delicious Table. Thank you very much. Kombination Koriander and Lemon did not know me.
Hello Jacktel

How good and so inviting!

Happy Easter to you and your family!

I wish you Happy Easter.
Your steak looks fantastic and how you prepare it must be wonderfully tasty. Big compliment!

Ingredients Baked pork steak with dried fruit

  • 1 piece of 1.5 kg pork chop (adjust the weight of the meat to the number of portions you want to prepare)
  • 2 tablespoons breadcrumbs
  • 2 large cloves of garlic
  • 1 teaspoon dried rosemary (or a sprig of fresh rosemary)
  • 2 tablespoons chopped green parsley
  • 6 dried apricots
  • 6 prunes
  • March 1
  • 1 carrot
  • 1 onion
  • celery as an egg
  • salt, pepper, sweet paprika

Preparation Baked pork steak with dried fruit:

Shape the chop, remove excess fat and skin.

Using a sharp knife, unfold the meat so as to obtain a rectangle of approximately equal thickness (I cut once from right to left, then in as once from left to right, breaking the meat into 3).

Season the meat with salt and pepper.

Breadcrumbs, garlic, rosemary and parsley are mixed together. The mixture obtained is distributed over the entire surface of the meat.

Place the dried fruit in the middle.

The meat folds from right to left, then from left to right, closing the fruit in the middle. Fix with toothpicks on the line of the longitudinal cut and at the ends, then season the meat with salt, pepper and sweet paprika on the outside.

Cut the onion, apple and carrot into large pieces and place on the bottom of a tray of the right size. Place the meat on top (just like I did with the stuffed pork chop).

Pour water (or dry white wine) into the tray enough to cover the vegetables, cover them carefully with a lid or, failing that, with aluminum foil. Place in the preheated oven at 150 degrees Celsius. After 1:30, remove the tray and turn the meat on the other side. Cover carefully again with the lid or aluminum foil and bake for another hour. After this time, the steak is discovered and the temperature rises to 230 degrees Celsius, on the grill function. Leave it in the oven long enough to brown on both sides (about 15-20 minutes in total, counting half the time for each side).

The ready steak is covered and left to rest for 15-20 minutes. After this time, remove the meat and keep warm, and the sauce is passed (I mixed it with the hand blender). Adjust the taste of the sauce with salt and pepper, remove the toothpicks from the meat and cut the steak into equal slices.

Store in sauce, covered, until served.

Serve hot steak with your favorite garnish and sauce or with salads, compote, etc., no matter what you choose to add it will be just as good.

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Dea's Cakes

1 chicken
50 ml angeli cherry
garlic powder
coriander seeds
1 tablespoon oil.

The chicken is washed and sliced.

Season and leave for 20 minutes.

Put it in the bag, with all the remaining juice. Tie it and make holes from place to place with the toothpick.

Put it in the pan, in which I put the oil.
Put it in the oven for 1 hour on the right heat, then take it out and cut the bag and let it brown for another 10-15 minutes.

Aromatic Turkey Steak

In a bowl, prepare the meat mixture as follows: put the yogurt, ketchup, mustard, garlic powder, delicately two tablespoons of olive oil and then the chopped fresh greens. Mix well and in a bag with clips we put the copans and this mixture over them. Close the bag and put it in a bowl in the fridge for a few hours.

This mixture breaks the meat very well and gives it a special aroma due to the fresh greens.

Remove the meat, place in a tray, put a little water or chicken soup about 150-200 ml, cover the tray with aluminum foil and put in the oven for two hours.

In the last minutes of baking, the foil is set aside and the leaves are left to turn golden enough.
It is served with mashed potatoes in my case or steamed or sauteed vegetables according to everyone's preferences.
Good appetite!

Perfect Easter steak. What spices do you use for lamb

Spices and herbs are what make the difference in many dishes, especially when cooking meat. For a tender and fragrant lamb steak, you need more than a good piece of meat. Season it with the right spices and you will have a culinary delight.

Many countries in the world appreciate lamb and specific spices are used in every kitchen. In Middle Eastern countries you will find cinnamon and nutmeg, in Mediterranean countries you will find rosemary and thyme, and in North African cuisine hot pepper flakes and white pepper will be the key ingredients.

You can, however, create your own combination if you know which spices go perfectly with lamb. Use:

  • favorite herbs: rosemary, mint, thyme, tarragon, sage, marjoram
  • exotic spices: curry, cayenne pepper, chili, mustard seeds, turmeric
  • strong aromas: garlic, saffron, cumin, nutmeg, harissa or sumac

How to prepare lamb steaks

For grilled steaks you can season the meat with a mixture of rosemary, garlic and brandy.

For the lamb chops, use exotic flavors and a mixture of spices to rub the lamb meat made from cumin, saffron, paprika, turmeric, cumin, cayenne pepper and nutmeg.

For the minced lamb, use a mixture of garam masala, hot peppers, pepper, onion, coriander and salt.

For a tender meat you can prepare a marinade with mint, lemon juice, olive oil, thyme and rosemary.

For a roast lamb, mix mint, rosemary and finely chopped garlic with lemon, salt and pepper. You can crush them all in a mortar and use them to rub the meat with them before putting it in the oven.

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Ginger Powder (1.0 kg bag)

Ginger powder aromatic and tasty, 100% natural product. Ginger powder is obtained by grinding dehydrated ginger root.

- The origin for Ginger powder : Peru

- Storage powder of Ginger it will be kept in the original closed packaging, in a dry, clean, cold and dark place.

- The term of validity of powder of Ginger is for 24 months in the original packaging and under the conditions specified above.

Ginger is part of the Zingiberaceae family, which also includes turmeric (Curcuma longa) and cardamom (Elettaria cardamomum). Ginger is native to the island's Southeast Asia and was probably first domesticated by the Austronesian peoples. It was transported with them throughout the Indo-Pacific during the Austronesian expansion (c. 5,000 BP), reaching Hawaii. Ginger is one of the first spices to be exported from Asia, reaching Europe in the spice trade and was used by the ancient Greeks and Romans.

In 2016, global ginger production was 3.3 million tonnes, led by India with 34% of the world total. Nigeria, China and Indonesia also had substantial production.

The size of the ginger seed, called the rhizome, is essential for the production of ginger. The larger the rhizome piece, the faster the ginger will be produced. Before planting seed rhizomes, farmers are required to treat the seeds to prevent pathogens and pests, rhizome semi-commissions and other seed-borne diseases. There are different ways in which farmers do certain seed treatments in India. These include immersing the seeds in cow dung emulsion, smoking the seeds before storage or treating them in warm water.

Once the seeds are properly treated, the soil in which they are to be planted must be well dug or plowed by the farmer to break up the soil. After the soil is plowed enough at least 3-5 times, water channels are made between 60 and 80 ft to irrigate the crop.
In India, the planting of irrigated ginger is usually done in the months between March and June, because these months represent the beginning of the monsoon, or rainy season. Once the planting stage is over, farmers continue to care for the crop to "conserve moisture and check weed growth," as well as to check for surface runoff for soil conservation. Farmers need to ensure that their ginger crops receive additional irrigation if rainfall is low in their region. In India, farmers must irrigate their ginger crops every two weeks at least between September and November (when the monsoon is over) to ensure maximum yield and a high quality product.

The final cultivation stage for ginger is the harvesting stage. It should be done between four and five months after planting, while the rhizome is planted for products such as dried ginger or ginger oil, harvesting should be done eight to ten months after planting.

Ginger is a very popular spice used worldwide whether it is used for seasoning food or as a medicine. The demand for ginger all over the world has been constant throughout history. Ginger can be used for a variety of foods or medicines, such as vegetables, candies, juices, pickles, teas and alcoholic beverages.

Ginger is an aromatic spice used in cooking. The young ginger rhizomes are juicy and fleshy with a mild taste. They are often pickled in vinegar or put as a snack, cooked in many dishes.

The powder can be poured into boiling water to make ginger tea, to which honey can be added. Ginger can be made into candy or ginger wine.

Ripe ginger rhizomes are fibrous and almost dry. Ginger root juice is often used as a spice in Indian recipes and is a common ingredient in Chinese, Korean, Japanese, Vietnamese and many South Asian cuisines for flavoring dishes such as seafood, meat and vegetarian dishes.

Fresh ginger can be replaced with ground ginger at a ratio of six to one, although the aromas of fresh and dried ginger are somewhat different. Powdered dried ginger root is usually used as a flavoring for recipes such as gingerbread, cookies, biscuits and cakes, ginger ale and ginger beer. Ginger or crystallized ginger, known in the U.K. as a "ginger strain", it is the root cooked in sugar until soft and is a type of confectionery. Fresh ginger can be peeled before eating. For long-term storage, ginger can be placed in a plastic bag and refrigerated or frozen.

The benefits of ginger powder :

Ginger is not only an ideal spice for Asian cuisine, but also a real source of substances with therapeutic effect.

- It is useful in flu and cold situations: ginger helps to heal the body by inducing sweating and strengthening the immune system. It helps if in recurrent situations of expectorant cough or other respiratory diseases (it is recommended to be consumed even by patients suffering from asthma).

- Ginger has a calming effect for abdominal pain, helps digestion, eliminates intestinal gas, regulates appetite and neutralizes toxins

- Ginger also has the quality of preventing dizziness, nausea, seasickness

- Ginger accelerates metabolism, intensifies fat burning and helps eliminate toxins from the body, being a real adjunct in weight loss.

- In natural medicine, those suffering from rheumatism are recommended a ginger cure, a teaspoon of powder dissolved in 50 ml of water, administered three times a day.

Energy value: 311.1kcal / 1991kj

Sweet potatoes with ginger and herbs:

- 4 sweet potatoes
- sea salt (to taste)
- 1 teaspoon black pepper
- 5 gr of finely chopped fresh sage, or dehydrated leaves
- 1 teaspoon ginger powder
- olive oil

Professional kitchen furniture

Chicken and turkey steak in the bag, recipe. Steak recipe in a special bag for baked steaks. Put the simple recipe in the bag.

How to make chicken in a bag? Close the bag with the device attached and place it in the tray. The slice of pork leg with mice, sectioned horizontally, can be found in any supermarket. Shape the piece to the desired size and fix it with those. Transparent bags with clips for closing.

They are intended for the preparation of steak from pork, poultry, beef, but also & # 160. We present you a recipe for pork cooked in a bag. To the magic bag for pork steak is added, 3 cloves of garlic, - potatoes. It's a dish. Pork RecipesHealthy RecipesSleeveBaconFoodPork.

For the moments when you want to cook something simple and quick, this recipe for baked beef in a bag is the saving solution. Seal and marinate in the refrigerator for hours turning once. Add the contents of the MAGGI Ideea Zilei Chicken package package to the spicy bag, close the bag, mix the cups lightly to distribute evenly & # 160. The advantage of cooking in a bag is that the steak is made in its own juice and the chest is no longer as dull and dry as when we fry it at & # 160. The most delicious steak must be juicy and have an intense taste.

AluFix steak bags are designed so as not to leave even & # 160. And then you remember that there is a way to make good food without sitting next to the stove: the special bag for roasting in the oven. Ingredients: kg pork tenderloin, a pork tenderloin, pepper, paprika, & # 160. Grind the garlic with salt. The oven bag can be used for various dishes, but it is mainly used for poultry and pork steaks.

Reasons to use the bag. Knorr - with aromatic herbs. Tax included Shipping excluded. Magic bag for roast chicken with herbs. Do not put the steak bag in the oven when preheating it.

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I have a bag full of steak and spicy sausages. The steak bag is an easy and practical way to cook a delicious meal, without requiring oils or fats. This Pin was discovered by Diana Morari.

Discover (and save) your own Pins on Pinterest. This pine was discovered by Florina Sandu. Discover (and save!) Pins on Pinterest! More recently, the damn cook stuffed his potatoes into a steak. The North End was a bag of flour.

Turkey breast in magic bag - marinated and fried in the oven. Roast turkey breast in the oven, roasted in the magic bag. Magic bag of chicken steak with aromatic herbs. Tags: spices, magic bag.

Quantity: Add to cart. ALUFIX PUNGA FRIPTURA 8PCS. SUNKEY offers quality aerial disposable cooking bags foldable steak oven bag made in China. As the leading manufacturers in China for & # 160. Many fried peppers are cut larger than normal peppers.

Remove the hot peppers and immediately place them in a paper bag. Iodized salt, garlic, onion, & # 160.

I put in a pot taller than wide the piece of meat and I poured the cabbage juice (I brought it from the country). I didn't cover the meat completely, then I put the pot on the fire and let the meat boil for about half an hour.

After half an hour, I took the meat out on a plate and let it cool a bit. I seasoned it with paprika, salt and pepper.

I put the meat in another pan, I stuck a few cloves and then I seasoned it with garlic and tarragon. I poured the cabbage juice left over from the boil in this pan, but being a bit small, I added it with the new juice.

I put an aluminum foil over the pan and put it in the oven at 250 degrees Celsius for an hour.

After an hour, I took out the foil and put the pan back in the oven.

I left the meat in the oven until it was browned on all sides (I turned it from time to time).

I served it with garlic sauce and yogurt, and as a garnish I had boiled rice. I also matched it with a glass of red wine.

Video: How to cook steak sous vide without a machine (June 2022).