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Spices with spicy sauce

Spices with spicy sauce

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Ever since he posted panacris chicken with mustard sauce, I've been thinking of making a "spice".

  • 4 chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon horseradish mustard
  • 3 tablespoons tomato juice
  • 1 tablespoon chili oil
  • 1 teaspoon Baza Mirodenia (fuchs)
  • 4-5 cloves of garlic
  • 100 ml. wine

Servings: 4

Preparation time: less than 90 minutes

RECIPE PREPARATION Cups with spicy sauce:

The cups are washed, cleaned and placed in the tray.

In a bowl, prepare the sauce from all the other ingredients, so that they are well incorporated.

Pour the sauce over the cups and put in the oven heated to 175 degrees for 45-50 minutes.

Serve hot, with a garnish of puree or pasta and pickle salad.

Tips sites


If you have time, and do not rush like me, you can leave before baking, 10-15 minutes to marinate the chicken a little.

Spicy duck with mango sauce

What nostalgia! The duck makes me think of my childhood and the delicious recipes my grandmother pampered me with. Although she served it with quince, apples or the famous cherry sauce from Banat, for me it was a lesson that the duck is a "good friend" with fruits. I kept associating it with various fruits, until I discovered that it goes perfectly with the sweetness and strong aroma of mango, intensified by hot peppers and ginger.

I used:
  • two pieces of duck breast
  • salt and pepper
  • 2 well-baked mangoes
  • 1 hot pepper (whole or in part, depending on how much you tolerate)
  • a piece of ginger
  • 2 limes
  • 3 tablespoons honey
  • arugula
  • valerian
Method of preparation

The duck has a delicious meat, but it is important to know how to cook it correctly, in order to highlight its aroma and texture. It should be at room temperature when fried, so I took the duck breast out of the fridge, wiped it with a napkin and cut the skin diagonally in both directions, and then salted and peppered the meat on both sides. . These cuts help the flavors to enter the meat better, and the salt will remove the water from the fat and will result in a crispy crust. Then I let the chest sit and reach room temperature so it could be fried.

Mango sauce

I started by peeling the mango and ginger, then cut the mango pulp into cubes, grated the ginger on a small grater and chopped the hot peppers into small pieces. Then I put them in a saucepan with salt and a little honey. If you don't like spicy, just use flavor. I squeezed two limes in the pan and then I put it on the fire, until the mango pieces softened well, about 10-15 minutes. Do not forget to stir from time to time, and if it runs out of liquid, add a little water.

Depending on how you prefer the consistency of the sauce, chop it coarsely or mash it with the blender, I chose the middle way, with the small, slightly crunchy pieces of mango.

The duck breast

Once it reached room temperature, I placed it with the skin down (very important) in the cold pan and then I put the pan on medium heat. The pan heats up slowly, as does the chest, and thus the fat melts and results in a crispy crust. If you put the breast in the hot pan, a large part of the fat remains in the meat, it does not melt. The breast should be fried for 6-8 minutes, until the skin becomes crispy. Then I turned it on the other side and let it brown for 2 minutes.

Then, I put the duck breast with the skin up, in a hot tray, on baking paper and put it in the hot oven at 190 ° C, for 5-8 minutes. It is important that the chest is upside down, as it will become even more crunchy and delicious.

I took the chest out of the oven and let it rest for 10 minutes. During this time, the temperature inside the meat is balanced, the juices are reabsorbed and the meat becomes more juicy. If it is cut as soon as it is taken out of the oven, all the juices will come out of the chest and will dissipate, and it will be drier. After 10 minutes, I cut the meat diagonally, into slices as thick as my little finger. The breast can only be served with mango sauce or on a salad bed. I chose valerian and arugula because they are slightly sour and temper the sweetness of the mango sauce, but also for the delicate taste of walnuts.

Tips for not wasting food
  • Once we fried the duck, the melted lard remained in the pan, which is considered one of the healthiest amine fats. This is delicious and it's a shame to throw it away, which is why I recommend straining and storing it in a jar in the refrigerator. You can't even imagine how delicious fried potatoes or vegetables are in duck lard.
  • Ginger has a strong aroma and you rarely cook it all at once. And, to avoid drying in the refrigerator, you can put it on the grater and keep in the jar with a little honey. It goes great in tea, lemonade or even plain, with benefits for immunity.

I enjoy cooking and good appetite! The recipe is a real treat for your loved ones!


► Ingredient
► 12 chicken breasts
►4 peppers
►spicy and sweet pepper
►oil for frying
►grumpy salt
►ground ground pepper
►green thyme
►300 ml of tomato puree
►a spoon of curry
►a teaspoon of sugar
►300 g of rice
►a liter of boiling water
►2-3 tablespoons soy sauce

► Preparation:
1. Season the copans with salt, thyme, paprika and pepper. Fry in hot oil and remove on absorbent napkin.
2. Separately, mix the tomato puree with spicy sauce, sugar, salt, pepper and bring to a boil. They are boiled in two or three.
3. Meanwhile, choose the rice, wash and bring to a boil. Add a little oil at the end, remove from the heat and cover with a kitchen towel.
4. Place the thighs on a plate, add the rice and sprinkle with soy sauce. Serve with spicy sauce.

Shrimp with spicy sauce

Shrimp with spicy sauce

Shrimp with spicy sauce


  • 12 shrimp
  • 100 g of rice Mellisa (Greek)
  • 1 onion
  • 2-3 tomatoes
  • 1 red hot pepper
  • 1 tablespoon soy sauce
  • 2 cloves of garlic
  • & frac14 of a teaspoon of oregano
  • butter / oil
  • 1 teaspoon smoked paprika salt

Method of preparation

Peel an onion and cut it into juliennes, wash the tomatoes and grate them, peel the garlic cloves and cut them into small pieces, as well as the hot pepper. Put butter and oil in a pan, add the onion and let it caramelize, then add the other ingredients, finally add the tomatoes and soy sauce, taste and season with a pinch of salt. Put the sauce in the blender and blend well and strain.
Prepare the rice, clean it of impurities, wash it, put butter and oil in a pan and add the rice and three parts water, add a pinch of salt and let it boil, putting it in the oven for 14-16 minutes.
We clean the shrimp from the shell, we break the head of the shrimp, we cut on the back and we remove the blue thread, after which we wash and put the shrimp on absorbent paper, to remove the excess water.
Heat a non-stick pan in which we put oil and butter and add the shrimp, letting them simmer on both sides, then take them out and leave them waiting. Put the sauce back in the pan and add the shrimp. We take a cherry tomato and pull it in the pan.

Baked chicken breasts & # 8211 a quick dinner idea!

If you want to prepare a quick dinner, then you should try this recipe for baked chicken chops with rice. You will get an absolutely delicious dish. The cups are juicy and extremely tasty, so they will definitely please everyone.


  • 10 chicken breasts, 500 gr of pre-cooked rice
  • 2 onions, 2 teaspoons paprika
  • A pinch of paprika, salt and pepper
  • 1 tablespoon rapeseed oil for frying

Ingredients for the sauce:

  • 1l apa
  • 2 tablespoons butter, 4 tablespoons spicy ketchup
  • 2 teaspoons tomato paste, 2 teaspoons paprika
  • 1/3 teaspoon chili powder, 2 teaspoons Mediterranean herbs
  • Salt and pepper

Method of preparation:

For starters we will season the copanels with paprika and praprika, salt and pepper. Put a frying pan with oil on the fire, and when the oil starts to heat up, fry the cups.

Meanwhile, put a pan on the fire and add 1l of water, 2 tablespoons butter, 4 tablespoons spicy ketchup, 2 tablespoons tomato paste, 2 teaspoons paprika, 1/4 teaspoon chili, salt, pepper and herbs Mediterranean. Let them boil.

In a heat-resistant bowl pour the rice, put a few slices of onion and fried cups, and finally add the hot sauce. Put the dish in the preheated oven at 180 degrees and leave it for about an hour.

After an hour, turn off the oven, but leave the bowl with the bowls inside for another 30 minutes. Then remove the bowl with the cups and rice, place nicely on plates and eat. Have fun with your loved ones and increase your cooking!

Crispy chicken breasts, served with spicy bechamel sauce

For lovers of chicken dishes, a delicious recipe: Crispy chicken breasts, served with spicy bechamel sauce.

Crispy chicken breasts, served with spicy bechamel sauce

For lovers of chicken dishes, a delicious recipe: Crispy chicken breasts, served with spicy bechamel sauce.

Recipe Crispy chicken breasts, served with spicy bechamel sauce - Ingredients

  • 1 kg chicken breasts
  • salt
  • pepper
  • frying oil
  • For bechamel sauce:
  • 100 g butter
  • 100 g of flour
  • 750 ml milk
  • salt
  • white pepper
  • nutmeg
  • 2 cloves of garlic
  • 100 g parmesan race
  • greenery: dill, parsley, basil leaves

Recipe Crispy chicken breasts, served with spicy bechamel sauce - Preparation

The chicken breasts are seasoned with salt and pepper and fried in a hot oil bath, until well browned and crispy. Then remove and dab with absorbent paper towels to remove excess fat.

For bechamel sauce melt the butter in a large bowl, a wok for example.
Add the cleaned and grated garlic and the broken basil leaves, then the flour and mix intensely until the flour absorbs all the melted butter.
In another bowl, boil the milk with a pinch of salt.
Dilute the flour, gradually, with hot milk, mixing intensely until homogenous.
Match the taste with salt, ground white pepper and nutmeg.
Chicken heads & icircn will be added bechamel sauce 6-8 minutes before turning off the heat.
At the end, add the grated Parmesan cheese and chopped greens.

Ingredients baked pumpkin bread with tzatziki sauce

zucchini slices:

  • 600 grams of zucchini (I used zucchini, with dark green skin, 2 medium pieces, I recommend them, containing less water)
  • 100 grams of grated Parmesan cheese
  • 75 grams of white breadcrumbs (I used panko)
  • 3 tablespoons olive oil
  • 1/2 teaspoon freshly ground pepper

sosul tzatziki:

  • 1 small Greek yogurt (150 grams)
  • 1 small garden cucumber
  • 1 clove of garlic
  • 1/2 dill link
  • optional: 6 mint branches (leaves only)
  • juice of 1/2 lemon
  • salt and pepper to taste

Preparation of pumpkins

1. First, turn on the oven and set it at 220 ° C. Until it warms up, let's get to know the ingredients more closely. They are very simple, I think everyone has them in the kitchen. In the absence of Parmesan, you can use another well-dried cheese with similar qualities (or a mixture of cheeses). For these breaded pumpkins, the breadcrumbs should be one with a larger grain, because the slices will come out even more crunchy. That's why I chose to use panko (Japanese breadcrumbs).

2. Wash the zucchini well and toss with a clean kitchen towel. I recommend those with dark green skin, which are sold in stores under the name of "zucchini zucchini". They contain less water and will be crispier at the end. Cut slices ½ cm thick. Try to cut slices as equal in thickness as possible. Thus, they will all be cooked at the same time and we will be sure that we get really crispy pumpkin bread. Put the slices in a bowl and sprinkle with 2 tablespoons of olive oil. Mix well so that they are well greased all over.

Note: if you use ordinary pumpkin, with white-green skin, cut it a little thicker, about 7-7 mm. Sprinkle with salt, set aside for an hour to remove as much water as possible. Squeeze them well with paper towels, then continue spraying them with oil, as explained above.

3. In a separate bowl, mix the breadcrumbs with the grated Parmesan cheese and freshly ground pepper. If you want, you can also add various dried herbs, to taste. Give the slices of zucchini greased with oil through this mixture and press a little on top of each slice, so that the dry ingredients adhere well. We make pumpkin bread, so, yes, it must have a dry bread crust!

How to prepare & # 8211 cooking pumpkin bread in the oven

4. Prepare two trays with baking paper and divide that 1 tablespoon of remaining olive oil, sprinkling evenly over the paper. Place the slices of breaded pumpkin. Bake one at a time in the preheated oven at 220 ° C for 20-25 minutes.

5. After the cooking time has passed, the slices of breaded pumpkin must be brown and crispy. Serve immediately with tzatziki sauce.

Sosul tzatziki

Peel a squash, grate it and squeeze the juice. Sprinkle with a pinch of salt and mix. Crush the garlic and chop the greens (you can use only dill, only mint or both, as you prefer). Finally, drain the cucumbers well, squeezing them in a sieve, then mix with Greek yogurt, greens, lemon juice and salt and pepper to taste. Serve with our breaded, warm and crispy pumpkin. Here you have the recipe for the sauce, described step by step.

Great appetite and see you soon, and if in the meantime you still have a craving for pumpkin recipes, you can find them by clicking on the picture below.

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