Guide to Cook Perfect Casserole of baby zucchini stuffed with ground meat - koussa ablamaMethod

Auction Casserole of baby zucchini stuffed with ground meat - koussa ablama in stock.

Casserole of baby zucchini stuffed with ground meat - koussa ablama You conclude browning bake Casserole of baby zucchini stuffed with ground meat - koussa ablama working 13 prescription moreover 10 furthermore. Here you are take care of.

method of Casserole of baby zucchini stuffed with ground meat - koussa ablama

  1. You need 1 kg of baby zucchini, washed.
  2. give 3 of tomatoes, cut in slices.
  3. This 1 tablespoon of tomato paste, dissolved in 1 cup of water.
  4. also 1 teaspoon of salt.
  5. Prepare 3/4 cup of vegetable oil, for frying.
  6. then of For the stuffing:.
  7. use 250 g of coarsely ground beef.
  8. This 3 of onions, finely minced.
  9. a little 3 tablespoons of pine nuts.
  10. also 4 tablespoons of vegetable oil.
  11. Prepare 1 teaspoon of salt.
  12. give 1/4 teaspoon of pepper.
  13. use 1/4 teaspoon of cinnamon.

Casserole of baby zucchini stuffed with ground meat - koussa ablama method

  1. Trim the ends of the zucchini. With a corer, pierce the top and remove the insides, making sure to keep a relatively thick outer layer that can hold the stuffing..
  2. To prepare the stuffing: fry the pine nuts and onions in 4 tablespoons of vegetable oil until pine nuts are slightly roasted and the onions are soft..
  3. Stir in the meat, pepper, cinnamon and salt. Cook for 10 min until the meat is done. Remove from heat and let it cool..
  4. Stuff the zucchini, making sure they are fully stuffed..
  5. In a saucepan, fry the stuffed zucchini in ¾ cup of vegetable oil, turning them every few minutes until both sides are slightly brown. Remove from oil and arrange them in a baking tray..
  6. Preheat the oven to medium heat..
  7. Put the tomato slices on top of the zucchini and pour over the dissolved tomato paste. Add enough water to cover the zucchinis and tomato slices..
  8. Add 1 teaspoon of salt and bake in the oven for 30 min or until the sauce thickens..
  9. Serve hot with vermicelli rice..
  10. Note: You can find the recipe 'vermicelli rice' under my profile..

Comments

Post a Comment

Popular posts from this blog

How to make Treat Yummy Table SalsaImproving

Avoid Table Salsa overstock . You doing toasting seethe Table Salsa accepting 9 modus operandi also 3 including. Here is how you do a bang-up job. ingredients of Table Salsa a little 1 (28 oz) of can whole peeled tomatoes. This 1 can of rotel. You need 1/4 cup of cilantro, chopped. use 1/2 of red onion, chopped. a little 1 tablespoon of lime juice. You need 1/2 teaspoon of salt. give 1/2 teaspoon of sugar. add 1/2 teaspoon of cumin. use 2 of hot peppers, stemmed & chopped. Table Salsa in succession Combine all ingredients except the rotel and briefly pulse in a blender until combined.. Add rotel and stir until mixed together.. Refrigerate up to 2 weeks..
Read more

How to build Make Yummy Fried meatLearn

Image
Auction Fried meat in stock . Meat — For other uses, see Meat (disambiguation). Deep-fried Turkey, Cajun Barbecue Deep-fried Turkey, Classic Creamy Chicken Pot Pie. Stir-fried chopped meat with Grain, Hot Peppers, and Sauce. These compounds are important constituents of roasted or fried meat, and their content increases with higher cooking temperatures. - Special Stir-Fried Meat. NOTE: In the Black Desert the craft is heavily affected by your skill level. At higher skill levels you can use less materials and get more products. You accomplish broiling curry Fried meat using 5 ingredients and 3 including. Here is how you make it. modus operandi of Fried meat use of Meat. use of Oil. This of Seasonings. also of Spices. give of Garlic,ginger n red chili. Download Fried meat stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at re...
Read more

peralatan masak hotel

Image
Ever wonder how hotels manage to consistently deliver perfect meals, from a simple breakfast buffet to a complex à la carte dinner service? The secret lies, in part, in their meticulously chosen and maintained cooking equipment. It’s an area that often goes unnoticed by guests, but is absolutely crucial to the smooth operation and culinary success of any hotel. Running a hotel kitchen is no walk in the park. Imagine the logistical nightmare of preparing hundreds, sometimes thousands, of meals a day. Ensuring consistency, meeting hygiene standards, and dealing with the wear and tear of constant use - the challenges are endless. Then there's the issue of space; hotel kitchens often have to maximize efficiency within limited square footage. This article is aimed at anyone involved in the culinary side of the hospitality industry: hotel managers, chefs, kitchen staff, procurement officers, and even aspiring culinary professionals. We'll delve in...
Read more