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The Best Chicken of AllCut the chicken legs in 2 - the actual legs and the thighs.
Chop the onions finely, add the olive oil to a pan and heat it on the stove....
The History of Spanish CuisineSpanish cuisine, which has for centuries on end impressed its fans, has quite a unique story. It is a personification of the tastes of Celtic, Iberian, Phoenician, Carthaginian, Greek, Arab and many other people's cuisines...
The Forbidden Fruit: The Secret History of the FigBursting with aromas of fruit and vegetables, fall is the fig season. Sweet and delicious, their unique smell makes them perfect for desserts, jam or they can even be eaten raw. Full of vitamins and minerals, even...
Leg of Lamb in the OvenClean the leg of lamb well, wash and dry it. Rub it well with all the spices and add the beer, then put it in a greased tray.
Cut the butter into slices and spread them out in the tray....
Mayonnaise From the Water of Boiled BeansI cover the bowl with something, refrigerate it and enjoy a delicious homemade mayonnaise made from beans.
The mayonnaise from the water of boiled beans is ready....
Scent of Autumn Chutney in the OvenWash the vegetables well. Remove the stems and seeds of the peppers and cut them into pieces. Cut the tomatoes and carrots into pieces as well.
Peel the onions and garlic, cut them into pieces....
Simple Leg of Lamb in the OvenPlace it in a large, rectangular oven dish, pour in just a bit of water to cover the bottom and put small lumps of butter on top of the meat.
Cover with foil and bake on medium heat in the oven about 3-4 hours....
Roasted Leg of Lamb in the OvenPreheat 1/2 cup of olive oil on the stove and add the brown sugar. Stir and pour in the tomato puree, mustard and wine. Simmer until the liquid evaporates and stir evenly....
History of Chocolate, Written by the AztecsWhen one talks about Mexican cuisine, everyone imagines the delicious corn wraps known as tortillas, the aromatic Mexican beans, the different types of chili peppers and even the insects that are still eaten by Mexicans...
The Tastiest Mackerel in the OvenWash and clean the mackerels. Drain them well from the water in a colander. Sprinkle the inside of each fish generously with black pepper, a little salt and a trickle of oil....
Leg of Lamb with Beer and Potatoes in the OvenWash the leg of lamb well, smear it with salt and pepper on all sides.
Cut the potatoes, carrots and mushrooms into round slices. Place the leg of lamb in a tray, arrange the vegetables around it....
The Tastiest Chicken Wings in the OvenClean and wash the wings. In a bowl, mix together all of the remaining products well.
Dip each chicken wing in the resulting dressing and arrange in a tray....
The Tastiest Tender Chicken in the OvenWhen serving the portions won't fall apart due to the long period of baking but when served, and when you hit the bone onto the plate, the meat will fall off of it....
The Tastiest Bighead Carp in the OvenClean the fish, wash it with cold water and halve it. If your tray is not large enough, remove the head and tail (can make fish soup out of them)....
The Secret to Juicy Steaks in the OvenI don't rotate the steaks; and if you think a fork will do the job you're wrong. After they're ready, take the steaks out of the oven and leave them to cool beneath the foil....
The Easiest PancakesThen stir again, while adding the salt. Bake the pancakes in a saj or pan with ceramic coating.
Heat the pan or saj on the stove on medium temperature. Smear it with butter. Pour a ladleful of the mixture....
The Tastiest CookiesIn a bowl, beat the eggs with the sugar, melted lard, vanilla, grated lemon and orange rind.
Beat the yoghurt with the baking soda and ammonium bicarbonate, then add the lard mixture. Add the orange juice....
The Tastiest MuffinsFirst, beat the whites to hard snow with a few tbsp sugar.
In a separate bowl, beat the soft butter well, add the milk and eggs and beat again until homogeneous....
The Giant SandwichSprinkle with corn and place pieces of butter here and there.
Bake the sandwiches for 10 min. at {200 °C}.
Take them out of the oven and sprinkle with grated cheese and chopped parsley....
The Flying ScotsmanMix the ingredients in a mixing glass and strain in strainer.
Serve the Flying Scotsman in a cocktail glass with a stirring spoon....
The Perfect RisottoThis is also the secret of a good risotto - to be creamy, that's why starch is released from the rice during stirring....
The Perfect TabboulehWash and dry the mint, chop it finely and add it to the rest of the products, along with the green onions. Stir and leave it aside....
The Tastiest CasseroleDistribute half the mashed potatoes in a tray and sprinkle with a bit of black pepper. On top, distribute the filling evenly and remaining mashed potatoes, sprinkle with a little black pepper again....
The History of Rum From the Time of Columbus to Today
Chicken on Top of Salt in the Oven
