Monday, November 25, 2013

Remove online steam table the pan with chicken, bell pepper and garlic with plate and throw out all

Top Models Recommend warm chicken salad | Daily Gubernija
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Friday! And again in the air does not show the capital, and "Cooking School", in which miracles do not happen in an unknown field, and in the kitchen. For those who have not yet become a magician from cooking, and still learning, recall that in this category "Guberniya Daily talks about healthy and not very good, but most importantly - delicious food. Petrozavodsk Top chefs prepare your eyes are the most popular dishes online steam table in their places. With restaurant "flavor", but quite accessible for cooking and at home. Today we have to come back to the cafe club "Territory", and prepare a warm chicken salad.
What good is a warm chicken salad? And the fact that this dish easy and satisfying at the same time. In addition, it does not require a two-hour cut-chip ingredients, many familiar to us from childhood salads made in USSR. Will prepare the European way, so remove Teschin liter jar of pickles back to the balcony. Warm salads, among other things, are very fond of top models for calorie dishes such indicators tends to waist size catwalk stars.
Oddly enough, but we will need for the salad salad. Moreover, preferably, online steam table different. Lettuce, "romance", "Iceberg". Those for whom the salad - it's just grass, similar to plantain, can not read further. For them, the recipe is simplified into a pile of leaves, similar to plantain, dumped the remains of yesterday's ground beef, take a fork, well ... bon appetit. For all other connoisseurs of taste and aesthetics continue in the kitchen.
So, for one serving of warm chicken salad, we need: a few leaves of lettuce, "romance", "Iceberg", chicken fillet - 170 grams, half a medium bell pepper, one tomato, garlic clove, online steam table sunflower oil, herbs (dill, parsley), green sauce.
Green sauce - it will not spoil mayonnaise as those thought our readers who already ate meat with salad, but for some unknown reason, lingered in the "culinary school." Green sauce prepared on the basis of dry white wine, is added French mustard, fresh herbs, salt, sugar, black pepper, garlic and olive oil. All this is mixed for half a minute in a blender. The sauce is quite original taste. By the way, it can be used not only for salads, but also for various meat and fish dishes. So if you want to surprise your guests and branded connoisseur of European cuisine, put on the table instead of ketchup bottle with green sauce saucepan. Recognition among fashion lovers cooking you provided.
So, continue. Chicken fillet cut into bars, spread on a heated pan with olive oil. By the way, can be used instead online steam table of chicken and meat (better veal) and fish (trout or tuna). So those of vegetarians, who do not recognize the rights of the fish on personal development, too, could well afford this dish.
If you cook at home, at this very moment, you suddenly have to find in the kitchen cupboard half bottle of dry white wine, remaining after cooking green sauce. A couple of minutes you'll be standing in thought, looking at the bottle ... Then, of course, put the bottle back, deciding to leave her visits to unexpected guests.
Remove online steam table the pan with chicken, bell pepper and garlic with plate and throw out all our bowl of salad. Stir and add the green sauce and greens. We shift our warm salad on the plate, paying tribute to the recipe and a favorite.
Warm chicken salad served at the table warm and without losing a moment, online steam table start eating. In the best houses in Paris and Milan, all of it in the same delight as the show from the latest collections of ready-to-wear Prada and Sisley.
Lord restaurateurs! If the book reviews and suggestions in your institution customers leave only laudatory record online steam table and in your kitchen works great master of his craft, welcome to our column! Please email guberniadaily@gmail.com Well readers, please suggest what would be even recipes and from what schools they would like to see in the "culinary school."
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