Traditional recipes

Turkey pulp schnitzels (recipe fixed!)

Turkey pulp schnitzels (recipe fixed!)

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The turkey pulp is portioned, tenderized with a hammer of schnitzels;), then salted. The pieces of meat are passed through flour, beaten egg and breadcrumbs, then fried in hot oil, approx. 10 minutes on each side. From here, the great adventure began! The schnitzels looked fine, but when the Kites enjoyed them, they found that they were, in some blood and strong: use any tray provided)! Peeled garlic, finely chopped, sliced ​​tomatoes are placed over the schnitzels, then add the wine, cover the tray and bake in the preheated oven, approx. 30 minutes on medium heat. Serve as such or with a side dish / salad, according to everyone's preference!

I assure you that they are very tasty!

Good appetite!

THIS IS THE ORIGINAL RECIPE OF SMALL! How were the little ones made 100 years ago by our ancestors ?!

Everyone knows at least one traditional small recipe, but today we present you a very good recipe, as our grandparents did! Arm yourself with patience and prepared delicacy will not delay to honor your holiday meal. Good appetite!


-1 kg neck of young calf

-a few sprigs of thyme

-a half teaspoon of baking soda

-a loaf of bread (about 2 slices)

Method of preparation

1. Pass all the meat through the mincer twice. Drizzle the bread and mix well with the crushed garlic, then place over the meat.

2. Knead the composition with salt, pepper, add the spices, chopped thyme and baking soda and mix well until it becomes a homogeneous paste, then let it cool for about 20 minutes. Meanwhile, prepare the grill.

3. Take a little meat, about 3 tablespoons, and shape in the palms, until you get a cylindrical shape, moistening the hands from time to time, so as not to stick. The little ones are placed on a damp plate and allowed to rest. When ready, let cool for another 5-10 minutes.

4. When the fire is ready, place the little ones on the grill, over a low heat. They turn, from time to time, from side to side, until they harden. They are made slowly so that they are well baked everywhere, but do not dry them too hard!

Turkey breast or chicken with lemon

Because Superman came back from shopping with sliced ​​turkey breast and because no one wanted schnitzels anymore, I turned to this recipe, a variant of the Chinese chicken with lemon.

For variation, in case you change your mind about this recipe, there is on the blog and turkey breast with the pretensions of General Tso.


  • 500 g breast (or boneless leg) of turkey or chicken
  • 1 or
  • 2 tablespoons grated cornstarch
  • 1-2 tablespoons soy sauce, depending on how salty it is
  • 1/2 teaspoon ground pepper
  • grated juice and peel from 1 lemon
  • 1/2 cup chicken, vegetable or water juice
  • 1 tablespoon soy sauce
  • 1 teaspoon of honey or sugar
  • 2 teaspoons cornstarch
  • optionally, 1/2 teaspoon ground chili or chili sauce
  • optional, 1/2 teaspoon grated ginger

Cut the chicken into strips or cubes. In my case, it was the strips.

Over the chicken or turkey pieces, put a whole egg, 1 tablespoon soy sauce and mix well.

Leave for at least 15 minutes until the ingredients are ready for the sauce. If it shakes your hand, leave it in the fridge until the next day.

Only then we put the two tablespoons of starch.

We make sure that the whole mixture covers the pieces of meat.

Heat a frying pan with enough oil to cover the meat in half.

Fry the pieces of meat on both sides until they take on a copper color. We take them out on a plate and let them wait for the sauce.

For the sauce, mix all the ingredients indicated above and put them in a pan.

Wash the meat, dry it between napkins and cut it into cubes. Peel a squash, grate it and mix it with the oil, brandy, a pinch of salt and turmeric. Pass the meat cubes through this mixture and keep them in the fridge for 2 hours. Put the skewer sticks in the water.

Peel onions and peppers and cut into larger strips. Wash zucchini and cut into 5 mm thick slices. On the bamboo sticks for skewers stick pieces of meat alternating with vegetables and sprinkle the skewers with spices for poultry.

Fry them for 4-5 minutes on each side, salt them at the end or leave it to the tables how much salt they add. Serve hot, preferably with a sauce.

HOW LONG AND AT WHAT TEMPERATURE each type of meat is cooked

Meat occupies a leading place in the top of the most consumed foods in the world. It is almost indispensable at all meals and becomes the favorite option when the whole family gathers for a festive dinner.

Meat is the staple food in many diets. It is tasty, nutritious and an excellent source of protein and other important nutrients. However, the different ways in which it can be cooked affect its quality and reduce its healthy benefits.

First of all, it must be considered the type of meat you want to cook, because the temperatures and cooking time differ.

Meat cooking theories recommend a high temperature at first, then lower and lower, or maintaining a constant, average temperature.


Here is the ideal cooking time, but also the optimal cooking temperature for each type of meat:


Beef is highly prized by true carnivores for its intense taste. Depending on the part that is cooked, the temperature and cooking time are adjusted.

For example, a fillet is usually served in the blood, so it needs less preparation time. The oven temperature must be 165 degrees Celsius. Beef is the one that needs more cooking time, more precisely between 45 and 60 minutes, with 218 degrees Celsius in the oven. After the thermal process, 3 minutes of rest are recommended for the aroma to penetrate the meat.


Poultry meat

Poultry is preferred because it has more vitamins than pork or beef. In addition, it is very affordable, both in terms of price and in terms of presence in stores.

Particular attention must be paid to its preparation in order to be tender. The chicken needs 176 degrees Celsius in the oven and between 50 and 60 minutes to cook properly. It depends, of course, on its weight, but also on its age.

Pheasant meat is a healthy alternative to pork, being a more special preparation. It takes 60 minutes, in the case of a 2 kilogram pheasant, at a temperature of 190 degrees Celsius.

Another option is quail meat, low in cholesterol, which is recommended for those suffering from diabetes. Cook for 20 minutes at 218 degrees Celsius.


Lamb meat

It is important that in the case of lamb, this leave it at room temperature for 15-30 minutes before cooking, otherwise it will not cook evenly.

Time matters a lot, whether it's baked or grilled. The pulp requires 162 degrees Celsius and a maximum of 26 minutes / kilogram, and the rib needs 20-30 minutes and 190 degrees Celsius in the oven.


Moderate consumption of pork is recommended, given the high content of saturated fats. Cooking it in the oven is the best option, because it keeps the nutrients intact and does not require the addition of fat. The pulp is one of the most consumed parts of this animal. Many dishes, especially those at festive meals, are based on pork meat. In general, the cooking process requires more effort, because it is very important that it does not remain raw.

CAREFUL! What happens when you don't cook meat well

The thermal process is an essential element in cooking meat. It contains bacteria that cannot be eliminated unless it is cooked correctly. If the meat is not cooked properly, there is a risk of developing germs such as Salmonella and even the appearance of toxiinfection.

At the same time, if it is done too well, a crust is formed that contains harmful substances, which can promote the appearance of gastrointestinal disorders. Fat-free meat and skin cleansing of the chicken thighs and breasts is recommended.


Turkey pulp with baked potatoes - how to prepare

After I cut the thighs in 2-3 places, I massaged them with a little oil, I salted them, peppered them and “stuffed” them with sliced ​​garlic cloves.

I peeled the sweet potatoes, cut them into generous slices, as well as the red onions.

In a tray I first put the "bed" of onions, I placed the turkey legs nicely, then I put the sweet potatoes on the free edges.

Over all this I sprinkled again salt and pepper, sun-dried tomatoes with basil, chilli flakes and finally thyme. Muuuult thyme!

I put one last round of oil rain on all the ingredients, covered the tray with aluminum foil and put it in the oven - I preheated it for about 5 minutes, at 200 degrees Celsius.

Bake for about an hour and a half, at 200 degrees Celsius. After the time has elapsed, set aside the aluminum foil and bake for another 30 minutes.

That's all, simple as hello - the meat is tender, the potatoes are melting in your mouth! Watch out for the turkey leg, because it has some bones I didn't expect. Fortunately, I looked at them in time with the fork and removed them.

A tasty, filling dish, good for lunch, but also for dinner. Good appetite!

We clean the garlic and grind it well with salt, then we rub it a little like for mujdei, with olive oil.

Add a powder of dried spices and red wine vinegar, then pour this mixture over the notched lamb pulp.

We turn it from one side to the other so that the marinating solution infiltrates well between the notches and eventually we massage it lightly with our fingers.

Then fill with mineral water, add basil leaves and rosemary sprigs and shake the pan well to mix the liquid in it.

Close it with the lid and turn the knob to the marinating position.

Connect the casserole to the Food Saver vacuum hose via the hose and press the vacuum button of the appliance.

After completing the operation, switch the pan button to the closed position, disconnect the hose and put the pan in the refrigerator for 30-45 minutes.

After this interval, place the lamb leg in a baking dish, pour a little of the marinade into the form, so that the base is covered, cover the form with baking paper and put it in the oven for 30 minutes at 190-200 of degrees.

After this interval, remove the baking paper, drip the marinade liquid over the pulp and reduce the temperature to 180 degrees.

We leave it for another 30 minutes, taking care to turn it from one side to the other.

Preparation of lamb pulp marinated in kefir with garlic

I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.

Immediately below it you will find the recipe in video format, where you can see exactly how I prepared this lamb leg marinated in kefir and how the meat came off the bone when I took it out of the oven.

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes, three times a week. Click here to subscribe!

Peppers stuffed with chicken that leaves your mouth watering! The delicious recipe is perfect for those who like meat.

Surely, those who are carnivores, will gladly enjoy these special peppers stuffed with smoked chicken and baked mushrooms. The juicy filling, extremely fragrant and absolutely delicious, simply leaves your mouth watering. The chicken in these peppers is incredibly tasty and flavorful. The meat filling with mushrooms makes these peppers satisfying. Peppers are made very simple, and the end result will be as you expect. Serve the peppers stuffed with tomato sauce or cream.


& # 8211 100-150 g of hard cheese

& # 8211 salt, black pepper and spices (to taste)


1. Cut the peppers in half so that each part has a part of the back. Remove the seeds.

2. Cut the onion, mushrooms and chicken into small cubes.

3. To peel the tomatoes more easily, fry the vegetables in boiling water for one minute. Remove the peel from the tomatoes and cut them into small cubes.

4. Cut the dill very finely and grate the cheese through a grater.

5. Half the peppers should be cooked for 3 minutes. Remove the peppers from the boiling water and allow to cool.

6. In the pan with a little vegetable oil, sauté the onion and carrot. After the vegetables soften, add the mushrooms and continue to fry.

7. Add diced tomatoes, chicken, dill, salt, pepper and spices to the pan. Mix all the ingredients. Continue to simmer the filling for 5 minutes and add 1/2 of the grated cheese through a grater. After 1 minute, remove the pan from the heat.

8. Place the pepper halves on an oiled pan. Fill the pepper halves with the meat and mushroom filling.

9. Bake the peppers in the preheated oven at 190 degrees for 30 minutes.

10. The remaining cheese should be mixed with finely chopped dill. After 30 minutes, remove the tray of peppers from the oven and sprinkle the peppers with the cheese mixture with dill.

11. Continue to cook the peppers for 10 minutes. During this time the peppers will brown nicely.

Ingredients for the traditional pork drum recipe:

  • pork stomach for stuffing, or thick pork chops
  • 1/4 head of pork
  • 1 pork ear
  • 1 pork tongue
  • 3/4 pork liver
  • 1 pork kidney
  • 1/2 pork loin & acircn
  • 1/2 spleen of pork
  • salt
  • pepper
  • thyme
  • 2 bay leaves
  • coriander 2-3 berries,
  • Paprika

See HERE how to prepare the traditional pork drum recipe!