Nur Kartoffeln und Kohl! Das Rezept meiner Tante aus dem Dorf hat alle überrascht! Sehr lecker!
Wenn Sie Kartoffeln und Kohl zu Hause haben, kochen Sie dieses köstliche Rezept! Ich bereite ein sehr einfaches, schmackhaftes und sättigendes Kartoffelrezept vor. Alles, was Sie brauchen, sind Kartoffeln und Mehl, und Sie haben dieses schnelle und einfache Rezept zubereitet! Ohne Hefe! Der Teig besteht aus Kartoffelmehl und Eiern. Zum Füllen verwende ich Kohl. Sie können aber auch ein gekochtes Ei mit Frühlingszwiebeln oder gedünstetes Gemüse oder Hackfleisch als Füllung verwenden. Ein einfaches Kohl-Kartoffel-Rezept! Guten Appetit!
❤️ Abonniert den Kanal
REZEPT UND ZUTATEN:
5 Kartoffeln.
Reinigen und schneiden.
Wasser.
Mit einem Deckel abdecken und bis zum Kochen kochen.
Salz 1 Esslöffel.
Kartoffeln weich kochen.
Zwiebel 1 Stk.
Olivenöl.
Ich brate die Zwiebel goldbraun an.
Karotte 1 Stk.
3-5 Minuten kochen.
1/4 Kohl.
Gut mischen.
Mit einem Deckel abdecken und 5-7 Minuten braten.
1 Ei.
Salz. Schwarzer Pfeffer. Petersilie.
Gut mischen.
Mehl 1 Tasse.
Backpulver 10 gr. / 2 Teelöffel.
Tomatenmark 2 Esslöffel.
Salz. Schwarzer Pfeffer. Knoblauch 2 Zehen.
Gut mischen.
Bei schwacher Hitze weitere 10 Minuten garen.
Mehl 1/2 Tasse.
Ich teile den Teig in 6 gleiche Teile.
Füllung hinzufügen.
Dies kann mit einer Gabel oder von Hand erfolgen.
Sonnenblumenöl.
Auf beiden Seiten goldbraun braten!
Ich übertrage auf ein Papiertuch.
Das ist ein sehr leckeres und einfaches Gericht!
Guten Appetit!
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Stellt eure Daumen hoch und vergesst nicht zu kommentieren.
Teile dieses Video mit deinen Freunden in sozialen Netzwerken. Das Rezept wird in Ihrem Profil gespeichert! Dankeschön!
Frische Rezepte - gesund kochen!
Auf meinem Kanal finden Sie - Zucchini Rezepte, Gemüseaufläufe, Abendessen-Ideen, Rezepte, frische Rezepte, Abendessen, Frühstück, Blumenkohl-Rezepte, Gemüse, lecker und schnell, lecker, gesundes Rezept, gesunde Ernährung, Kartoffeln, Familienrezepte, Aufläufe, Zucchini , Brokkoli, Kohl, Kartoffeln, Gemüse gerichte, Brokkoli Aufläuf, Rüben, Blumenkohl, Salate und vieles mehr!
#Frische_Rezept #Rezept #kohl #kartoffeln #abendessen
Geoffrey Zakarian's Pan-Seared Pork Tenderloin | The Kitchen | Food Network
Geoffrey cuts his pork loin into equally portioned medallions to reduce cooking time for this simple and savory meal!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pan-Seared Pork Tenderloin with Braised Turnips and Parmesan
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 45 min
Active: 40 min
Yield: 4 servings
Ingredients
1 teaspoon ground cumin
1 teaspoon garlic salt
1 teaspoon dried oregano
1 teaspoon mustard powder
1 pork tenderloin, cut into 1-inch medallions (about 8)
Kosher salt
2 tablespoons canola oil
3 scallions, minced
2 cloves garlic, minced
1 cup turnip dice (1/4-inch), tops reserved
1/2 cup white wine
1 cup chicken stock
2 tablespoons unsalted butter
1/2 teaspoon fresh rosemary, minced
1/2 cup grated Parmigiano-Reggiano
Chopped fresh chives, for garnish
Directions
Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.
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Geoffrey Zakarian's Pan-Seared Pork Tenderloin | The Kitchen | Food Network
萝卜焖排骨❤️Braised Pork Ribs with Daikon (White Radish) (简单家常菜 | 非常开胃下饭 | Radish and Pork Ribs Stew)
Braised Pork Ribs with Daikon (White Radish), simple and delicious ❤️. Use ginger, garlic, star anise, bay leaves and other ingredients to braise the ribs. The ribs are stewed so soft, fragrant but not greasy, very yummy. When braising the ribs, add the Daikon (White Radish). While the Daikon releases its own sweetness, it can also absorb the taste of the sauce. The Daikon is sweet, soft and tasty. The soup, mixed with cooked rice, SUPER appetizing!
Simple, delicious and healthy, please try it!
***Please turn on closed captions***
萝卜焖排骨,又简单又美味❤️。用姜、蒜、八角、香叶等材料去焖排骨。把排骨焖得酥烂,香而不腻,很惹味。焖排骨的时候,加入白萝卜。白萝卜释放出自身的清甜味的同时,又能吸入酱汁的味道。清甜的白萝卜,焖得又软又入味。那汤汁,用来拌饭,特别开胃下饭!
用最家常的食材,简简单单地,也能烹饪出这道美食,记得要尝试一下呀!
***请记得打开字幕***
Ingredients:
***The weight is just for reference, don't need to follow exactly***
Pork ribs 550 g
Daikon (White Radish) 900 g
Ginger 4 slices
Garlic 5 cloves
Rock sugar 15 g
Star anise 1~2
Bay leaf 2~3
Light soy sauce 1 tablespoon
Oyster sauce 1.5 tablespoon
Cooking wine 2 tablespoon
Some salt to taste
Some oil, chopped green onion
Music: Invisible Beauty - Aakash Gandhi
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❤️ Thank you for watching. If you enjoyed this video, please don't forget to like and subscribe, and please let me know in the comments what did you think.
萝卜炆排骨,萝卜烧排骨,排骨焖萝卜,白萝卜焖排骨,萝卜炖排骨
Braised Beef with Mashed Swede, Potato and Turnip | Good Chef Bad Chef S10 E51
Join chef Adrian Richardson and nutritionist Rosie Mansfield as they cook up a storm – sometimes healthy, sometimes comforting, always delicious.
Looking for a new way to spruce up veggies? Or maybe you can’t say no to anything with bacon and cheese. Whether it’s nutrition or decadence you’re after, there’s something for everyone on Good Chef Bad Chef!
Huge Mistakes Everyone Makes When Cooking Beef Stew
When the winds start getting chilly and the leaves begin to turn, it's best to warm the soul with a hearty beef stew. Besides warming your body up for the cold months, a well-made beef stew is also packed with healthy carbs, protein, and lots of veggies.
Even though it's called beef stew, a proper pot will actually have more vegetables than meat, and it’s one of those dishes that will trick you into consuming more vegetables. Even the most carnivorous of eaters will not complain about a hearty and rich beef stew in front of them.
So, to keep your beef stew hearty, here are huge mistakes that you will want to avoid the next time you make a pot.
#BeefStew #Cooking #Tips
Using the wrong meat | 0:00
Not searing the meat | 0:51
Not using aromatics | 1:53
Using the wrong liquid | 2:41
Overly thick stew | 3:46
Not skimming the fat | 4:45
Not adding acid | 5:33
Read Full Article:
How to Roast Turnip: Made in Niagara with Kimberly
Web chef, Kimberly Turner, from shares with you How to Roast Turnip! #roasting #holidays #thanksgiving #christmas #kids #easy
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