Meat

Zutaten (6 Personen): 720 g Lammrücken, roh (6 Lammlachse à 120 g) 2 Zehen Knoblauch 1 EL Thymian, gehackt 1 TL Salz 1 Prise Pfeffer 2 Zucchini 1⁄2 Bund Frühlingszwiebeln 2 EL Olivenöl 2 TL Honig 2 EL Balsamicoessig, heller 1 Messerspitze Muskatnuss 200 g Erbsen, frisch/TK 150 g Spinat 3 EL Petersilie, gehackt Zubereitung: […]

Zutaten (4 Personen): 5 Zweige Petersilie 4 Tomaten 2 Zwiebeln, mittelgroß 3 Zehen Knoblauch 1 Messerspitze Nelken, gemahlen 1 Prise Muskatnuss 500 g Tatar, roh 65 g Reis, trocken 1 EL Olivenöl 2 EL Tomatenmark 500 ml Gemüsebrühe 600 g grüne Bohnen 1 TL Paprikapulver 1 Prise Salz 1 Prise Pfeffer Zubereitung: Petersilie waschen, trocken

Zutaten (4 Personen): 600 g Hähnchenbrustfilet, 4 Filets à 150 g 600 g Tomaten, Cocktailtomaten/Cherrytomaten 1 TL Olivenöl 3 Zweige Basilikum 4 Zehen Knoblauch 3 EL Balsamicoessig 1 TL Puderzucker 1 TL Thymian getrocknet 1 TL Chilipulver/Chiliflocken 1 Prise Salz 1 Prise Pfeffer 200 g Spaghetti Zubereitung: Backofen auf 170° C (Gas: Stufe 2, Umluft:

Zutaten (4 Personen): 1 Zucchini 1 Paprika, orange 400 g Hähnchenbrustfilet, roh 180 g Reis, Wildreis, trocken 1 Prise Salz 1 Prise Pfeffer 1 Liter Wasser 1 Zehe Knoblauch 1 TL Olivenöl 60 g Oliven, schwarz, in Lake 400 g Tomaten, stückig (Konserve) 2TL Italienische Kräuter 6 Zweige Basilikum Zubereitung: Blumenkohl waschen und in kleine

Zutaten (4 Personen): 1 Zucchini 1 Paprika, orange 400 g Hähnchenbrustfilet, roh 180 g Reis, Wildreis, trocken 1 Prise Salz 1 Prise Pfeffer 1 Liter Wasser 1 Zehe Knoblauch 1 TL Olivenöl 60 g Oliven, schwarz, in Lake 400 g Tomaten, stückig (Konserve) 2TL Italienische Kräuter 6 Zweige Basilikum Zubereitung: Zucchini waschen, längs halbieren und

Zutaten (4 Personen): 500 g Schweinefilet, roh 2 TL Öl 4 Schalotten 2 Knoblauchzehen 100 g Schinkenwürfel, mager 4 Zweige Thymian 1 Zweig Rosmarin 1 Blatt Lorbeer 1 EL Tomatenmark 1 kleine Dose, Tomaten stückig 300 ml Geflügelfond 1 Prise Salz 1 Prise Pfeffer 255 g Weiße Bohnen, Abtropfgewicht, Cannellini (Dose) 3 EL Petersilie, gehackt

Zutaten (4 Personen): 2 Paprikas, je 1 gelbe und grüne 400 g Hähnchenbrustfilet 2 TL Öl, Olivenöl 2 Zehen Knoblauch 1 EL Tomatenmark 1 Prise Salz 1 Prise Pfeffer 1 TL Paprikapulver 400 ml, (2 TL Instantpulver) Gemüsebrühe 200 g Vollkornpenne, trocken 400 g Tomaten, passiert 2 EL Frischkäse, bis 5 % Fett absolut 1

Zutaten (4 Personen): 1 Zwiebel, mittelgroß 500 g Lammfilet, roh 1 Knoblauchzehe 410 g Tomaten, stückig (Konserve) 1 EL Tomatenmark 1 TL, Hühnerbouillon (Instantpulver) 1 Prise Salz 1 Prise Pfeffer 2 Auberginen, mittelgroß 2 TL Pflanzenöl 15 g Halbfett Margarine, 39 % Fett 1 EL Mehl, Weizenmehl 200 ml Milch, fettarm, 1,5 % Fett 150

Ingredients (for 2 pers.): 2 boneless skinless chicken breasts 1 tablespoon olive oil 1 teaspoon smoked paprika 1 teaspoon dried thyme 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper   Instructions: If the chicken breasts are quite large, place in a zip top bag and pound to uniform

Ingredients: Shredded Chicken: 500 g Chicken Breast ¼ large Onion 3 cloves of Garlic 2 Bay Leaves ½ tsp. Salt ½ tsp. Ground Pepper 1 tbsp. Jalapeño Pickles 2 tbsp. Cream Cheese 1 tbsp. Chipotle Sauce 1/3 cup Prepared Salsa 6 Tortillas Salsa: 2 Medium Size Tomatoes ¼ large Onion 3 cloves Garlic 2 Chilies

Zutaten: 2 Entenbrüste 2 Schalotten 1 EL Puderzucker 300 ml Rotwein 150 ml Orangensaft Salz Pfeffer   Zubereitung: Die Entenbrüste gut abwaschen ,mit einen Küchentuch trockentupfen und mit einen scharfen Messer die Haut rautenförmig einschneiden. Eine Pfanne ohne Fett stark erhitzen und die Entenbrüste mit der Hautseite ca. 3 .Minuten braten. In der Zwischenzeit die

Für 800 g Fleisch: 20 g Pökelsalz1 TL weißer Pfeffer½ TL Muskatnuss1 TL Majoran¼ TL Chili¼ TL Ingwer1 TL Paprika5 g Senfmehl (15 g Senfkörner)  

Ingredients: 2 cups cooked chicken, shredded or sliced/diced 1 cup black beans, drained and rinsed 1 cup corn (fresh or frozen) 2 cups enchilada sauce (Salsa) 2 pounds zucchini (~2-4 medium-large), sliced thinly lengthwise 1 cup cheddar cheese, shredded 2 tablespoons cilantro, chopped (optional) Directions: Mix the chicken, beans, corn and 1 cup of the

Ingredients (for 8 patties): 1 kg ground beef 3 cloves garlic minced 2 tablespoons minced onion 1 tablespoon Worcestershire sauce 1 tablespoon mustard 1 teaspoon salt 1 1/2 teaspoons fresh ground pepper

Zutaten: 600 g Schweinefilet – gerne Bio 12-15 Scheiben Frühstücksspeck (Bacon) 250 ml Schlagsahne, mind. 30% Fett – fettreduzierte Produkte sind NICHT empfehlenswert 200 g Crème fraiche, mind. 30% Fett – fettreduzierte Produkte sind NICHT empfehlenswert 20 g Tomatenmark 15 g Petersilie 1-2 EL Senf – Sorte nach Wahl, z.B. Dijon, mittelscharf oder scharf 2-3

Zutaten (5-6 Personen): 1 kg Hähnchenbrust 300 ml Sahne 1 Löffel Senf 3 Knoblauchzehen 100 g Käse, gerieben Thymian Pflanzenöl Salz, Pfeffer   Zubereitung: Den Backofen auf 200 °C vorheizen und eine Auflaufform gründlich mit Öl einfetten. Die Hähnchenbrust in der Pfanne scharf anbraten und dann in die Form legen. In einer Schüssel den fein

Ingrédients (pour une vingtaine de rouleaux): 4 aubergines 300g Wande de boeuf hachée 1 poivron vert 1 oignon moyen 1 c à c origan 3 c à s persil plat 1 c à s concentré de tornates sel Paprika en pailettes 1 petite boite de tomates en dés   Préparation : Laver les aubergines et

Ingrédients (4 pers): 3 cuillères à soupe de miel liquide (miel d’acacia) 3 cuillères à soupe de vinaigre balsamique (ou vinaigre de vin rouge) 1 cuillère à café de cannelle en poudre 1 cuillère à café de cumin en poudre 1 cuillère à café de graine de coriandre 1 cuillère à café de poivre de

Préchauffez votre four à 220°C. Piquez le gigot à l’aide d’un couteau pointu et insérez les gousses d’ail dans la chair. Salez, poivrez et parsemez eventuellement de romarin. La cuisson dépend du poids du gigot d’agneau, pour une viande saignante, comptez 12 minutes de cuisson par 500 g s. Pour une viande à point, on

Ingredients: 500g chicken breast cut in cubes 150 ml white wine 150 ml water 1 tbsp. chopped tarragon 1 tbsp. Thyme 2 tbsp. French mustard 4 tbsp. cream 20 g butter   Preparation: Heat the butter and stir in the chicken for 5 minutes. Add the wine, tarragon, thyme, cream and water, cover and cook

Ingredients (4 servings) 700 g of pork loin 3 aubergines 4 potatoes 400 g of diced tomato 4 cloves garlic 2 onions Oil Vinegar Parsley   Preparation: Peel the garlic and crush it with the garlic press. Pour 4 tbsp. of vinegar in a bowl and add the crushed garlic. Mix well. Wash the parsley

Ingredients (4 servings) 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds total) Coarse salt and ground pepper 1 tablespoon extra-virgin olive oil 2 tablespoons balsamic vinegar 1 unpeeled orange, cut into 8 wedges 1 tablespoon unsalted butter   Preparation: Preheat the oven to 230°C. Season the chicken with salt and pepper. In a large

Ingredients 45 ml olive oil 1.2 kg of chicken thighs 200 g onions 1 carrot 2 cloves garlic 220 g mushrooms 260g canned tomatoes 250 ml red wine some bay leaves a few sprigs of fresh thyme salt and pepper   Preparation: In a saucepan, heat the oil over medium heat. Sauté the chicken, a

Ingredients (4 servings): 1/2 cup all-purpose flour 3/4 teaspoon salt 1/2 teaspoon freshly ground pepper 4 skinned and boned chicken breast halves 3 tablespoons butter or margarine 2 garlic cloves, minced 1/2 cup chicken broth 1/2 cup dry white wine 1/4 cup lemon juice 1 (10-ounce) package fresh spinach, cut into thin strips   Preparation:

Ingredients (4 servings): 800 g lamb 1 kg of potatoes 6 garlic cloves 3 level tbsp. flour Cumin 1 stock cube Thyme Laurel Salt Pepper   Preparation: Cut the lamb into large cubes. Fry the meat in the pressure cooker with a bit of oil until the meat is browned. Add salt and pepper, sprinkle

Ingredients: 680g pork tenderloin 1 tbsp. olive oil 2 tbsp. French’s Dijon Mustard ¼ cup brown sugar Salt and Pepper, to season Brown sugar dijon dipping sauce: 2 tbsp. French’s Dijon Mustard 1 to 2 tsp brown sugar   Preparation: Preheat oven to 200°C. Season the pork tenderloin with salt and pepper on both sides.

Ingredients (4 servings) 500g chicken breasts 1 can of Coke Light 12 tbsp. Ketchup (hot if possible) 1 clove garlic chopped 1 onion diced Grill seasoning Preparation: Rub the chicken breasts with grill seasoning. Fry the onion and garlic. Add the chicken breasts and fry them too. Mix the ketchup with the coke and add

Ingredients (3 servings): 200 g turkey cutlets 100g plain yoghurt 1/2 tsp grounded ginger 2 tsp curry 1 garlic clove 1 tsp lemon juice 1/2 tsp turmeric 200 g rice Preparation: Cut the cutlets into small pieces and place in an ovenproof dish. Mix the yoghurt and spices and then add this mixture to the

Ingredients (4 servings): 4 thin turkey cutlets 200 g Cream Cheese 60 g Pesto Sauce 250 g Rice 1 red pepper 1 yellow pepper 200 g Green Beans 1 onion 100 ml white wine Salt, pepper, olive oil   Preparation: Mix the cheese and the pesto to obtain a smooth paste. Spread this paste over

Ingredients (4 servings): 500 g veal Schnitzel, substitutable with poultry or pork 1 tbsp. butter 1 onion, finely chopped 400g button mushrooms, finely sliced 150ml white wine 125ml stock 250g cream 1 tbsp. chopped parsley salt freshly ground black pepper 1 tbsp. corn starch/corn flour   Preparation: Wash and dry the meat and cut it

Ingredients (for 6 persons): 1.2 kg beef 800 g onions 2 tablespoons oil 5 tablespoons paprika powder (sweet) 2 spoons tomato paste 1 tsp thyme, dried 1 pinch of cumin 3 garlic cloves 2 tablespoons vinegar (red wine vinegar) 5 tablespoons of water Salt and pepper Preparation: Cut the beef into large cubes. Peel and

Ingredients: 2 boneless chicken breast halves ¼ cup spreadable garlic and herb cream cheese 4 thin slices prosciutto 2 tbsp. chopped oil packed sun-dried tomatoes 6-12 basil leaves, depending on size 2 tbsp. olive oil salt and pepper to taste   Instructions: Preheat oven to 350 F degrees. Flatten the chicken breasts using a meat

Ingredients (4 servings): 4 sausages 250 g of lentils 125 g of bacon 2 carrots 1 onion 2 cloves of garlic Thyme Laurel Salt Pepper Oil 1.5 Liters of water Mustard (just before serving)   Preparation: Prick the sausages several times with a fork. Sauté the sausages in the pressure cooker with a little oil.

Ingredients (4 servings): 3 tablespoon of olive oil 1¼ pounds of boneless, skinless chicken breasts 2 cloves of garlic, minced 1 14 oz. can of low sodium chicken broth 1 cup of heavy cream ½ a pound of penne pasta, or any bite-sized shape pasta, uncooked 2 cups of freshly shredded real parmesan cheese Salt

Ingredients (4 servings): Chicken: 4 boneless skinless chicken breast halves 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil 2 tablespoons balsamic vinegar 1 tablespoon honey 1/4 teaspoon Italian seasoning Couscous: 400 ml chicken broth 1/4 teaspoon garlic powder 1/4 teaspoon pepper 3 cups frozen chopped broccoli, defrosted and drained 1 cup uncooked couscous

Ingredients (6 servings): 900 g ground beef 80 g crushed Ritz crackers 1 egg, beaten 1 cup milk (240 ml) 1/2 cup ketchup (120 ml) 1 small onion, finely chopped 1 tsp. salt 1/2 tsp. black pepper 1/2 tsp. garlic powder 1/2 cup ketchup (120 ml) 2 tbsp. brown sugar Instructions: Preheat oven to 190°C.

Ingredients (4 servings): 450 g boneless, skinless chicken breast 3 tbsp. flour 1 egg 1 cup oatmeal salt pepper   Preparation: Preheat the oven to 180°C. Line a baking sheet with foil. Cut the chicken breasts into nugget size pieces. In a bowl, whisk the egg, add salt and pepper. In another bowl, put the

Ingredients (6 servings): 6 eggplants Grated cheese For the meat sauce 750g minced beef or lamb (26 ounces) 2 red onions (chopped) 2 cloves of garlic (chopped) 1 tin chopped tomatoes (400g/ 14 oz.) 2 tbsp. tomato puree 1 tsp. sugar 1 glass of red wine sea salt and freshly ground black pepper 1 bay

Ingredients (4 servings): For the polenta: 100 g instant polenta 400 ml vegetable stock 50 g butter 2 tablespoons butter salt nutmeg For the medallions: 4 pork medallions, à 160 g 2 tablespoons olive oil 2 tomatoes 80 g freshly grated Parmesan 1 tsp Herbes de Provence Salt Pepper For cream green beans: 400 g

Ingredients (4 servings): 2 tsp olive oil 4 chicken breasts 350 g peppers frozen 200 g tomato pulp 2 garlic cloves, chopped 50 ml white wine 150 ml water 1/2 tablet broth 1 tsp thyme 1 pinch Salt   Preparation: Heat 1 tsp of oil in a pan, add the turkey breasts, fry them 1

Ingredients (4 servings): 500 g pork tenderloin 1 can of diced tomatoes 2 cloves garlic 1 onion 1 cube chicken stock 150 g mushrooms 1 glass of white wine 2 carrots oil salt and pepper   Preparation: Fry the sliced onions in some oil in a cooking pot. Add the garlic finely chopped into the

Ingredients (6 servings): 6 chicken drumsticks 150g dried apricots 4 carrots, sliced 3 red onions, cut into wedges 150g frozen peas 1 parsnip, cut into slices 1 can of tomato pulp (400g) 2 teaspoons honey 3 tablespoons olive oil 1 tsp each: cumin, paprika, cinnamon, ground ginger, coriander and curcuma 50g flaked almonds Couscous  

Ingredients (6 servings): 500 g beef or chicken 1 ½ tsp Mexican seasoning 1 tsp garlic powder ½ onion sliced ½ green bell pepper ½ red bell pepper ½ yellow bell pepper Preparation: In a large skillet over medium heat, cook meat, stirring frequently. Add seasoning, garlic powder, onion and all bell peppers, heat through;

Ingredients (10 servings): 2 kg pork tenderloins 4 tablespoons balsamic vinegar 4 tablespoons extra-virgin olive oil 8 cloves garlic, cracked Salt and black pepper 4 sprigs fresh rosemary leaves stripped and finely chopped 4 sprigs fresh thyme, leaves stripped and finely chopped Preparation: Preheat oven to 230 degrees. Trim silver skin or connective tissue off

Ingredients (4 servings): 600 g pork fillet 1 small can Apricot (420g) 3 spring onions Oil Salt Pepper 1-2 teaspoon curry ¼ l chicken broth Rice 2-3 tablespoons of soy sauce Sugar Cornstarch 20 g butter 150g peas   Preparation: Cook the rice according to package directions. Cut the pork into strips. Drain the apricots

Ingredients (4 servings) 1 onion 500 g potatoes 1 tbsp of olive oil 1 tsp of vegetable oil 400 g pork (4 slices à 100 g) 100 ml dry white wine 1/2 tsp vegetable soup (instant powder), (dissolved in 100 ml water) 16 cherry tomatoes 8 sprigs of thyme 40 g feta cheese 1 pinch

Ingredients (2 servings): 2 chicken breasts 2 zucchinis 1 red paprika 100 g feta cheese 200 ml cream 200 ml milk 2 tsp basil 1 tsp thyme 1 tsp oregano Salt and pepper Preparation: Preheat the oven to 200°C. Cut the zucchini into small cubes and the paprika into stripes. Salt and pepper the chicken

Ingredients (6 servings) Röstis (hash browns) 700 g tomatoes 6 tenderloin steaks 300 g herb cream cheese 2 tablespoons cream 1 or 2 onions Parsley Preparation Heat up the oven to 250 Grad. Wash the tomatoes and cut them in slices. Put the hash browns on the baking sheet. Salt and pepper the tenderloin steaks

Ingredients: 1 leg of lamb 1.5 kg of potatoes garlic Parsley Olive oil thyme Laurel Salt and pepper   Preparation: Peel some garlic and chop. Wash and chop the parsley. Place the boneless shoulder flat on the work surface, brush with olive oil and sprinkle with chopped garlic and chopped parsley, salt and pepper. Roll