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This is a Romanian soup recipe, made mainly in Transylvania. All Romanians love their soup we have a saying: there's no meal without soup. I haven't had this one before but after trying this recipe it will stay on my family menu from now on.
Bedfordshire, England, UK
1 person made this
- 100g bacon
- oil for frying
- 1 lettuce (cos)
- 1 vegetable stock cube
- 1 tablespoon white vinegar
- salt and pepper
- 2 eggs
- 1 garlic clove, crushed
- 150g soured cream
- 150g yoghurt
MethodPrep:5min ›Cook:30min ›Ready in:35min
- Cut the bacon in thin slices and fry in a bit of oil.
- Wash the lettuce then cut it in to thin slices.
- When the bacon starts to change colour, add the lettuce and mix well.
- When the lettuce is soft add water (depending on how much soup you want to make) and leave it to simmer until the lettuce is tender.
- When the soup starts to boil, add the vegetable stock cube and the vinegar. Add more salt and pepper if needed.
- In the meantime make the omelette from 1 egg and the egg white from the other egg (save 1 egg yolk for the soup). Then add salt and pepper.
- When the lettuce is tender, take the pot off the heat, mix the egg yolk with the crushed garlic, yoghurt and soured cream. Leave the soup to cool down a bit and then add the yoghurt mixture making sure everything is stirred well.
- At the end cut the omelette in thin slices and add it to the soup. ENJOY!!!
Romanians use borsh instead of vinegar, but it will turn out as delicious with vinegar.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
-28 Aug 2012
Keto Club Lettuce Wrap
I used to think lettuce wraps were so boring. We have been a gluten-free family for a long time so naturally, lettuce wraps are an easy option for us. Turns out, I was just doing them wrong!
In my opinion a lettuce wrap can be just as satisfying as a nice big sandwich. As long as you dress up a lettuce wrap just like you would a sandwich the result can be amazing. Adding your favorite condiments like mayo or mustard and of course salt and pepper can really make the flavors of the vegetables pop.
Creamy Omelette Recipe
Omelette is a staple in our breakfast table at home. It is fairly quick to make as you can have this done in under 10 minutes.
Hence, this makes for a great breakfast despite a busy morning. And you can have it any time of the day, too!
You can include a lot of other fillings. If you will open your fridge now, I am pretty sure that you will find something that can be added to the egg. It is versatile like that!
In this recipe, though, I will share how to cook this dish with ham. Can you leave the ham out? Absolutely!
Again, this dish is versatile and you can always change up the fillings if you want to, or, not include any at all. So, let&rsquos get started!
It is an egg dish that is similar to a scrambled egg such that the yolk is mixed with the white. Also, the same with a frittata, it can have other ingredients added to it.
But one thing that makes it different is that it is thin and is served folded. The filling is folded inside and the outermost surface is firmer than the inside.
The cooking method is quite different but it is still very easy to do! You can serve it with French toast, or any other kind of bread.
Lettuce Soup Recipe
I decided to pair the sweet taste of lettuce with leeks which bring some bite and another layer of flavor to the mix. If you haven&rsquot cooked with leeks much before, there are a few tricks to cleaning them.
Wash Leeks After Slicing
Leeks are grown by burying them in the dirt. You start them in the late fall or early Spring, depending on your gardening zone, in an extra deep planter with just a few inches of soil.
As they grow, you add more soil, so only the green tops appear above the ground line. When they&rsquore about 2 feet tall, with about one foot of green tops above the edge of the planter, they&rsquore ready.
Thanks to that process, though, they&rsquore full of dirt &mdash not just on the outside, but between the layers, too. So, to clean leeks, you slice all but a couple of inches of the green tops off then slice the root end away, and cut the leek down the middle lengthwise.
Peel away the outer, tough leaves. They taste nasty and won&rsquot cook properly, anyway. I toss mine into the compost pile, so I don&rsquot feel too bad about discarding them. (If you feel guilty, there are many different ways to use leek leaves including wrapping fish in them before baking.)
Anyway, slice the white parts crosswise and then wash them. Get your hands in there and swirl them around in the water to dislodge all of the soil.
Even the leeks you buy in the grocery store are going to be gritty, so it&rsquos always a good idea to repeat that process a few times. I think I had washed mine four times before I was sure all the dirt was gone.
Cook the Leeks Until Soft
Cook those leeks in 2 tablespoons of your preferred fat. I went with an excellent extra virgin olive oil. You could use coconut oil if you&rsquore into that but it may affect the flavor. I&rsquod suggest something more neutral if, for some reason, you don&rsquot like olive oil.
Add Broth &mdash Even Bone Broth
Once the leeks start to soften, add 1 cup of chicken broth and bring it to a simmer. Let those leeks simmer covered in the broth until they are very soft &mdash at least five minutes.
Yes, you can use bone broth if you like &mdash I reserve mine for drinking. Want to make this vegan? A vegetable broth would work, too (though, of course, you&rsquod skip a dollop of yogurt at the end).
Stir in Washed Lettuce
Add the lettuce one handful at a time, stirring between each until the previous handful has softened. This recipe uses a lot of lettuce, which is what I wanted. Altogether, I used 16 ounces of it to make three large bowls of soup. That&rsquos a lot of lettuce!
If you want to make more or less, adjust the amount of the other ingredients. (Use the serving size adjuster in the recipe card.)
When you&rsquove got all of the lettuce added, bring it back to a boil then turn down the heat. Simmer for another 5 minutes until everything is nice and soft. Then, remove it from the heat and give the whole thing a couple of minutes to stop steaming.
Once it&rsquos cooled a bit, taste and adjust the seasonings. I found the flavor was perfect thanks to the salted chicken stock, so I just added a tiny pinch of ground pepper.
When the flavor is to your liking, transfer the contents of your soup pot to a food processor or blender. I&rsquod love to tell you to use a stick blender right in the pan, but I&rsquoll be honest: I tried that, and it just started to create a stringy mess.
It&rsquos much easier to run it through a machine. If you&rsquore using a blender, pop the clear button out of the lid and lightly cover the hole with a towel, so the steam has a way to escape without burning your hand. If you&rsquore using a food processor, as I did, it&rsquos never a bad idea to stick a towel over the top just in case.
Garnish and Serve
Divide the soup between bowls then add a dollop of Greek yogurt on top. Chiffonade some lettuce to sprinkle on top for garnish. Or don&rsquot. It&rsquos all good.
This soup is perfect served warm but, much to my surprise, is also light and delicious when served cold. It would make an excellent accompaniment to grilled chicken or baked fish, or a nice meal on its own with a hunk of ciabatta bread.
Pasta Omelette Recipe – Macaroni Omelette Recipe – Recipes using Leftover Pasta
Macaroni or any pasta – 1 cup cooked
Eggs – 3
Chilli Flakes – 1 tsp
Oregano – 1 tsp
Capsicum / Bell Pepper – 1/2 cup chopped finely
Onion – 1/2 cup chopped finely
Spinach – 1/2 cup chopped
Salt to taste
Oil or butter as needed
Mix all the ingredients in a bowl except oil and set aside.
Heat oil in a pan, pour the mix in it and cook till golden in the bottom, flip over and cook till golden on other side as well.
Remove and serve with ketchup
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!
Paleo BLT Frittata (One of My Favorite Breakfasts!)
Bacon-Lettuce-Tomato. I did not like tomatoes until I had my first BLT. My eyes were opened. I saw what I had been missing. This BLT frittata is a good way to get the wonderful classic flavors without all the bread and mayo. Juicy tomatoes and bacon are a combination that is simply delicious.
What I love about frittatas is that you can enjoy them for any meal, and they are great the next day as well. Today’s dinner leftovers become a quick breakfast for tomorrow.
I chose to incorporate spinach as my “lettuce” since iceberg lettuce obviously would not taste good baked in eggs. You could alternatively use chard or kale as well. As you might be able to tell from the photos, I forgot to take the seeds out of my tomatoes before putting them in to the frittata. I highly recommend doing that prior to cooking so you don’t end up with those annoying seeds.
A frittata also strikes me as one of the most inexpensive ways to feed a crowd. They are basically an open-faced omelette. When you have a lot of people to please, frittatas are gluten-free, low carb, and Paleo-friendly. You also don’t have to spend a lot of time away from your guests because they cook quickly. As long as you have some eggs in the refrigerator, veggies on hand, and maybe even some meat to throw in, a great frittata can be ready to go in 20-30 minutes.
Between the eggs, bacon, spinach, and tomato in this BLT frittata, you have a nutritious and tasty meal that is ready to go in a short amount of time.
Cut bacon crosswise into ½”-wide pieces. Cook in a large nonstick skillet over medium, stirring and turning occasionally, until starting to brown and crisp but not all of the fat is rendered, 6–8 minutes. Transfer to a small plate or bowl with a slotted spoon.
While the bacon is cooking, finely chop the mushrooms.
Add mushrooms to skillet with bacon drippings, season with salt and pepper, and increase heat to medium-high. Cook, tossing often, until browned and any liquid from mushrooms has cooked off, about 5 minutes. Use a slotted spoon to transfer to a small bowl let skillet cool slightly. Add ricotta and Parmesan to mushrooms and stir well to combine season with salt and pepper.
Whisk eggs in a medium bowl until very smooth and a little frothy, about 1 minute season with salt and pepper. Cook eggs in reserved skillet over medium, stirring constantly and making sure to scrape up eggs from bottom and around edge of pan, until large folded curds form. Shake pan to distribute uncooked eggs over surface and spoon mushroom mixture slightly off center. Top with bacon and cook until bottom of omelet takes on a light golden-brown color but surface is still slightly wet. Fold one side of omelet over filling (like a taco) slide omelet onto a cutting board or large plate.
Salad and Assembly
Whisk oil, vinegar, and mustard in a large bowl to combine season with salt and pepper. Add lettuce and half of chives and toss to coat.
Frozen pea recipes
Put a bag of frozen peas to use in these easy recipes. They are a great way to boost the veg content in soups, risottos, pasta dishes, salads and more.
Chorizo & pea risotto
Using simple storecupboard and freezer ingredients, this pea and chorizo risotto makes an easy midweek meal. Garnish with crisped chorizo and grated parmesan
Pasta with salmon & peas
Make this salmon pasta in under 20 minutes for a dinner the whole family can enjoy. Kids will love the fun-shaped pasta while packing in fibre and omega-3
- 2 slices bacon
- 1 tablespoon chopped onion
- ¼ pound lean ground beef
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mustard
- 1 tablespoon ketchup
- 2 eggs
- 1 tablespoon milk
- 2 tablespoons chopped tomatoes
- 2 tablespoons chopped pickles
- 2 tablespoons shredded Cheddar cheese
- 2 tablespoons chopped lettuce
- ⅛ cup shoestring potatoes, or to taste (Optional)
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving grease in the skillet. Crumble bacon once cool.
Add onion to the skillet and cook over medium-high heat for 2 minutes. Add ground beef and cook, breaking into smaller pieces, until no longer pink, about 5 minutes. Drain any excess grease.
Add Worcestershire sauce, mustard, and ketchup to the beef mixture. Bring to a simmer, mixing until everything is incorporated.
Meanwhile, heat a separate skillet over medium heat. Whisk eggs and milk together and pour into the skillet, swirling to coat the bottom. Cook until eggs are just set, about 5 minutes.
Place bacon, beef mixture, tomatoes, pickles, and lettuce over one half of the omelette. Fold the other half over the filling. Top with Cheddar cheese. Cover skillet and cook until cheese is melted, about 1 minute. Garnish omelette with shoestring potatoes.
HOME COOKING: Denny's Restaurant All-time Favorite Recipes You Can Do At Home - Cheese Soup - Denny's Chicken Fried Steak - New York Style Cheesecake
DENNY'S RESTAURANT has gained a loyal following with mouth-watering items like their Belgian Waffle Platter, Veggie-Cheese Omelette, Country-Fried Steak & Eggs, Fabulous French Toast Platter, Grilled Chicken Breast Salad, Buffalo Chicken Strips, T-Bone Steak & Shrimp, Grilled Tilapia and Mushroom Swiss Burger.
Originally named Danny's Donuts, Denny's Restaurant went on to become one of our most popular family eateries.
In 1977, Denny's introduced the Grand Slam Breakfast in Atlanta as a nod to Hank Aaron. It went on to become Denny's most famous, and still-popular, breakfast.
Today, besides its famous pancakes, Denny's is becoming renowned for its nutritious Breakfast items. Such as its Carb-Watch Ultimate Omelette: a three-egg omelette with sausage, bacon, green peppers, mushrooms, onions and diced tomatoes. Topped with shredded Cheddar cheese and served with tomato slices.
It serves many popular salads, including the Grilled Chicken Breast Salad - a seasoned, grilled chicken breast sliced and served on top of mixed greens with tomatoes, cucumbers, red onions and Cheddar cheese. Served with the dressing of your choice and dinner bread.
And then there's Denny's Steakhouse Strip & Shrimp, a new mouth-watering 8 oz. strip steak and six of our new lightly seasoned, golden-fried shrimp. Served with your choice of two sides and dinner bread.
>>> So if you want to prepare a delicious meal to impress family, friends or even a hot date - maybe someone you met on a romantic dating site - here are DENNY's most popular recipes of all time.
--Denny's Cheese Soup--
4 tablespoons butter or margarine
10 ounces cream of chicken soup
10 ounces cream of celery soup
1/2 soup can Kraft's mayonnaise
1 can chicken broth - (14 oz)
Freshly-ground black pepper -- to taste
Put butter, soups, mayonnaise and Cheez Whiz in 1 1/2-quart saucepan, stirring constantly over medium heat, until smooth. Stir in broth and season to taste with salt and pepper.
Stir occasionally until piping hot - but don't let it boil.
--Denny's Chicken Fried Steak--
2 tablespoons Lambrusco's red wine Or Juice
1/4 pound Butter or margarine -- Melted
The night before, put the steaks in a dish in single layers. Wipe them on both sides with an even coating of corn oil. Dust them on both sides with a generous amount of season salt. Drizzle each steak with wine or juice. Seal the dish in doubled foil or plastic wrap and refrigerate it for about 24 hours prior to preparing the final dish. Remove the steaks from the fridge and coat both sides well in the Bisquit mix.
Combine the butter with the oil in a large skillet until melted. Brown both sides of each steak, till crispy. Transfer right back to the same baking dish and seal in foil. Bake at 375
--Denny's New York Style Cheesecake--
1 1/2 c. graham cracker crumbs
Note: You can add a number of favorite filling ingredients. A favorite of mine is fresh raspberries.
Combine the graham cracker crumbs with the cinnamon and sugar. Add the melted butter. Press into pans and set aside. Cream the cheese, then add the remaining ingredients with the eggs last. Whip until smooth.
Bake for 20 minutes at 350 degrees, then turn down oven and bake for 55 minutes to 1 hour at 275 degrees. If the top starts to overflow the pan, press in sides gently.
After the baking is done, put wax paper on top and place a plate on top of paper to weigh it down. Cool. Top with sour cream layer and chocolate swirls strawberries or leave plain.
--Denny's Bacon Caesar Burger--
2 Hamburger slices of dill pickles
2 slices Monterey Jack cheese
1/4 cup Caesar dressing - served on the side
Cook hamburger pattie and season with salt and pepper. Toast the bun separately in a skillet, or you can even do this in the oven using the broiler. Assemble like this:
Starting from the bottom bun.
Bottom bun: slice of romaine lettuce, 2 slices of tomatoes, 2 slices of pickle, onion, hamburger pattie, 2 slices of Monterey Jack cheese, 2 slices of Bacon placed crossways, Top Bun
Dip your burger in the Caesar dressing.
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian's articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs.
His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular Romantic Relationship site WUVING.com.
And - Here's a personal favorite that's gaining popularity in the restaurants:
--Denny's Chicken Fajita Breakfast Skillet--
2 Boneless Skinless Chicken Breast Halves
2 cups Home Fries or Hash browns
1 teaspoon Fajita Seasoning
1/2 cup Sour Cream (optional)
1/2 cup Guacamole (optional)
Rub chicken breast with fajita seasoning and let marinade for 1/2 hour. Slice marinated chicken into strips. Use cooking spray and braise chicken in a hot skillet until done.
Add onion and bell pepper to skillet fry and stir on high so as to cook quickly. Remove all from heat and set aside.
Brown left over cooked potatoes or use frozen hash browns, cooked until desired crispness. Salt and pepper to you taste. Divide in half and place on serving platters. Mix egg with half and half, salt and pepper to taste. Cook egg mixture into two separate omelets.
Place on top of browned potatoes. Place one half of cooked fajita meat and cooked onions and peppers on top of omelet.
Sprinkle with 1/4 cup cheese on each platter of fajita platter. Serve with sour cream, guacamole, and salsa if you like.
About the Author
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends -- our dogs. His Home Page is A CULINARY MYSTERY TOUR - A Literary Chef