Best Barbecue Receipes !

 

Barbecue Burgers

1/2 cup onion, chopped
2 tablespoons flour
1 tablespoon prepared mustard
1/4 teaspoon pepper
1 pound ground beef
6 tablespoons catsup
1/2 teaspoon salt
1 cup sour cream
8 hamburger buns
Brown onion and beef. Add flour, catsup, mustard, salt and pepper. Add sour cream.
Serve on lightly-toasted hamburger buns.

Barbecue Frankburgers

1 pound hot dogs
1 1/2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 to 2 tablespoons granulated sugar
1/2 cup catsup
1/2 cup water
1/2 cup chopped onions
1/2 cup chopped green bell pepper
Hot dog buns
In an oblong glass dish, place hot dogs.
Combine remaining ingredients except buns. Pour over hot dogs and bake at 350 degrees F for 1
hour.
Serve in hot dog buns.
Variation
Use ground beef patties in place of hot dogs and serve on hamburger buns.

Barbecue Pork on Buns

1 (2-pound) boneless pork loin
1 onion, chopped
3/4 cup cola carbonated beverage
3/4 cup barbecue sauce
8 sandwich buns
Combine all ingredients except buns in a 4-quart crockpot; cook, covered, on HIGH for 5 to 6
hours, until very tender. Drain and slice or shred pork; serve on buns with additional barbecue
sauce, if desired.
Serves 8.
Tip: Pork can be made 1 to 2 days ahead; refrigerate covered and reheat before serving

Barbecue Quesadillas

8 (10-inch) flour tortillas
12 ounces smoked or barbecued meat
2 cups shredded Cheddar cheese
1 cup sautéed red bell peppers, julienne
1 cup sautéed onions, julienne
1 cup sautéed sliced mushrooms
Barbecue sauce
Sauté onions, peppers and mushrooms and place in bowl.
Shred or chop your meat and coat lightly with barbecue sauce.
Preheat nonstick skillet on medium. Spray pan with Pam. Place on tortilla in pan and cover entire
tortilla with layer of cheese. Top cheese with smoked sauced meat and sautéed vegetables.
Cover everything with another tortilla. Spray top of second tortilla with Pam and turn over after the
bottom is browned. When the bottom of the second tortilla is browned, remove from pan and cut
into wedges. Repeat process until all tortillas are used.
Serve on a large platter with salsa, sour cream and guacamole.

Barbecued Brisket

1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle Liquid Smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foil
Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to
cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle
the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.
Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool.
Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an
electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook
an additional 30 to 45 minutes in a 300 degree F oven until warm.
Yields 8 to 10 servings.

Barbecued Pork and Beef Sandwiches

In a crockpot, combine the following:
1 1/2 pounds lean stew beef
1 1/2 pounds lean pork cubes
1 cup finely chopped onion
2 cups finely chopped green bell pepper
Combine the following ingredients:
1 (6 ounce) can tomato paste
1/2 cup brown sugar
1/4 cup cider vinegar
1 tablespoon chili powder
1 teaspoon salt
2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Blend all of these ingredients well and add to the crockpot. Stir into the meat, onion and pepper
mixture. Cover and cook on HIGH for 8 hours. Stir to shred meat before serving on buttered rolls
or pita bread.
NOTE: If you do not have a crockpot, you can simmer this mixture on top of the stove. Use a very
heavy Dutch oven with a tight-fitting lid.
This may also be served over rice rather than using rolls, if desired. Leftovers freeze great.

 

Receipes For Avocado

 

4 boneless skinless chicken breast halves
1/2 cup cornmeal
1 teaspoon garlic salt
2 tablespoons vegetable oil
1/2 firm ripe avocado, peeled and sliced thin, divided
1 cup shredded Monterey jack cheese
4 wheat bread slices, toasted
1/2 cup plain yogurt
1/4 cup chopped sweet red bell pepper
Rinse chicken with cold water and pat dry with paper towels. Place between two sheets of plastic
wrap and pound to flatten to 1/4-inch thickness.
In resealable plastic bag, combine cornmeal and garlic salt. Add chicken; close bag and toss to
coat well. In large nonstick frying pan, heat oil. Cook chicken in hot oil for 2 minutes per side or
until lightly browned. Remove chicken from pan and place in shallow baking pan.
Place half of avocado slices over chicken and sprinkle evenly with shredded cheese. Bake at 350
degrees F for 15 minutes or until chicken is done and cheese is melted.
Place each chicken breast on a slice of toast. Top with remaining avocado slices. In small bowl,
combine yogurt and pepper; serve with chicken.
Yields 4 servings.

Avocado Quesadillas

2 ripe tomatoes, seeded and diced
1 firm-ripe Haas avocado, peeled and diced
1 tablespoon chopped red onion
2 teaspoons fresh lemon juice
1/4 teaspoon Tabasco sauce
1/4 cup sour cream
3 tablespoons chopped fresh cilantro
4 (6- to 7-inch) flour tortillas
1/2 teaspoon vegetable oil
1 1/3 cups coarsely grated Monterey jack cheese
Fresh cilantro sprigs (for garnish)
In a small bowl stir together tomatoes, avocado, onion, lemon juice and Tabasco sauce. Season
with salt and pepper.
In another small bowl stir together sour cream and cilantro and salt and pepper to taste.
Preheat broiler. Put tortillas on a large baking sheet and brush tops with oil. Broil tortillas on a
rack set 2 to 4 inches from heat until pale golden. Turn tortillas and broil until other sides are pale
golden. Sprinkle tortillas evenly with cheese and broil until cheese is melted and bubbling. Spread
avocado mixture evenly over tortillas and top each with 1 of remaining tortillas, cheese side down,
to make 2 quesadillas. Transfer quesadillas to a cutting board and cut each into 4 wedges.
Top each wedge with a heaping teaspoon of sour cream mixture and garnish with cilantro sprigs.

Baked Beer Burgers

2 pounds ground beef
Pepper
1 tablespoon Tabasco sauce
1 garlic clove, crushed
1/3 cup chili sauce
1/2 envelope dry onion soup mix
1/2 cup beer, divided
Preheat oven to 400°F.
Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix and 1/4 cup of the
beer. Shape into 6 patties. Bake at 400 degrees F until brown, about 10 minutes. Baste

Baked Cheese Sandwiches

12 slices bread
6 slices American cheese
Butter
4 eggs
1 1/2 cups milk
Cut off crusts and spread bread with butter. Place cheese between 2 slices. Place sandwiches
side by side in a 13 x 9-inch baking dish. Beat eggs with milk. Pour over sandwiches and let
stand for 1 hour or overnight. Bake 1/2 hour at 350 degrees F.
Serve with cream of mushroom soup slightly diluted with milk poured over the top and warmed

Baked Crabmeat Sandwich

12 slices thin bread, trimmed
and buttered
1 cup (7 1/2 ounces) crabmeat
4 eggs, beaten
1/2 teaspoon salt
1/2 pound cheese, grated
3 cups milk
1/2 teaspoon curry powder
Place six slices bread, butter side up, in casserole. Spread crabmeat over; add 6 more slices
bread, butter side up. Sprinkle with grated cheese. Mix eggs, seasonings and milk together and
pour carefully over bread. Cover and place in refrigerator several hours or overnight. Bake 45
minutes at 325 degrees F.
Serves 8 to 10.

Fast Fish Salade Receipes

Oven Baked Salmon with Toasted Almond Parsley Salad





Ingredients:
For the Baked Salmon:
12 ounce salmon fillets- cut into 4 pieces
Black pepper, freshly ground- to taste
Coarse grain salt- to taste
For Toasted Almond Parsley Salad:
Toasted almonds- ½ cup
Fresh flat –leaf parsley- 1 cup
Capers, rinsed- 2 tbsps
Red wine vinegar- 1 tbsp
Shallot-1
Extra virgin olive oil- as required
Coarse grain salt – to taste
Directions:
1. Preheat the oven to 450 degree F.
2. Season the salmon with salt and pepper as required. Place the salmon filets, with their
skin side down on a nonstick baking sheet, or in nonstick pan with an oven –proof handle.
3. Bake the salmon for around 2 – 15 minutes till it is cooked through. This can be served
with baked squash or toasted almond parsley salad.
4. To make the salad, take a small bowl and placed the minced shallot in it. Add vinegar
and a pinch of salt to it. Set it aside for 30 mins. Add roughly chopped almonds, parsley
and capers to this. Add olive oil to this and mix it well.

Baked Salmon with Honey Mustard Sauce

Ingredients:
6-7 once salmon fillets with their skin
on- 4 pieces
Low fat mayonnaise- ½ cup
Dijon Mustard- ¼ cup
Honey- ¼ cup
Chives, finely chopped- 2 tbsps
White pepper, freshly ground- to taste
Salt to taste
Directions:
1. Preheat the oven to 375 degrees F. On a large baking sheet place a nonstick silicon
liner. Lay the salmon fillets on this with the skin side down. Keep the baking sheet aside.
2. Take a medium sized bowl. Mix the mayonnaise, mustard, honey and chives in it. Stir
the mixture thoroughly to combine it well. Keep half of this sauce aside. Spread the
remaining sauce on the top and side of the salmon fillets. Use a spoon to spread it evenly.
Sprinkle salt and pepper on the salmon fillets after this.
3. Place the salmon fillets in the oven and roast it for around 7 minutes until the fish turns
opaque in the center. Change the oven settings and broil the fish fillet for 6 to 7 minutes.
Keep checking the fish intermittently to avoid overcooking. Sprinkle chives on top and
serve it with the sauce which was kept aside.

Pan Seared Salmon with Kale and Apple Salad

Ingredients:
5 ounce center cut 1 inch thick salmon
fillets- 4 pieces
Kale, ribs removed and leaves thinly cut-
6 cups
Dates- ¼ cup
Pecorino, finely grated- ¼ cup
Honey crisp apple-1
Lemon juice, fresh- 3 tbsp
Olive oil -3 tbsp
Almonds, toasted and slivered – 3 tbsp
Black pepper- to taste
Salt to taste
Whole wheat dinner rolls- 4
Directions:
1. Ensure that the salmon fillets are in room temperature ten minutes before cooking.
2. Take a large bowl. Whisk together the lemon juice, 2 tablespoons of olive oil and
1/4teaspoon salt in it. Add the kale and toss it. Set it aside for 10 minutes.
3. After the kale salad has been set aside, slice the dates into very thin pieces and apple
into matchsticks. Add them to the kale salad along with the cheese. Season with pepper
and toss it. Keep it aside.
4. Sprinkle grounded pepper and half a teaspoon salt on the salmon. Take a large nonstick
skillet and heat the remaining 1 tablespoon oil in medium flame. Raise the temperature to
medium high and place the salmon in the pan with the skin side up. Cook for about 4
minutes till the side turns golden brown in color. Flip the fillet and cook the other side for
about 3 minutes till it feels firm to the touch. Take four plates and serve it evenly among
four plates.

Perfect Egg Recipes For Launch

This Is best Egg Recipes For lanch With your Familly
Some eggs are laid by female animals of many different species

Egg and Kimchi Rice Bowls

Ingredients:
Cooked brown rice- 6 cups
Large eggs-4
Bacon strips-4
Kimchi- 2 cups
Rice wine vinegar- 1/3 cup
Avocado, pitted, peeled and sliced- 1
Scallions, sliced- 2
Toasted sesame oil- 2 tsp
Vegetable oil- 1 tsp
Salt to taste
Directions:
1. Take vinegar. Kimchi and half a cup of water in a blender and process it till it turns
smooth.
2. In a medium bowl toss half of the kimchi sauce, rice and half a teaspoon salt. Cover
this and microwave for about 4 minutes till it becomes hot. Check the dish halfway
3. In the meanwhile place a large skillet over medium heat and cook bacon, about 4
minutes on each side, till it is brown and crispy. Place the cooked bacon on a plate lined
with paper towel to drain the excess fat. Cut the bacon to small pieces then.
4. Wipe and clean the skillet in which bacon was cooked. Pour some vegetable oil into it
and keep it over medium high flame. Crack eggs into it and season them with salt. Cook
the egg till the whites have set but the yolk is still runny. Remove this from the heat.
5. Portion the rice and place them in the bowls. On top of the rice place the egg, bacon,
avocado, scallion and the remaining kimchi sauce. Drizzle half a teaspoon of sesame oil
in each bowl and serve.

Spicy Chard Soup

Ingredients:
Swiss Chard- 2 pounds
Hard boiled eggs, peeled and quartered-
4
Low sodium chicken broth- 6 cups
Pita chips, coarsely crushed- 2 cups
Garlic cloves, finely chopped-4
Extra virgin olive oil- 3 ½ tbsp
Medium onion, finely chopped-1
Tomato paste- 2 tbsp
Plain Greek Yogurt- ¼ cup
Lemon, halved- 1
Harissa or other hot sauce- 1 tbsp
Cumin seeds- 1 tsp
Caraway seeds- 1 tsp
Salt to taste
Directions:
1. Cut the chard leaves I to 1-inch pieces and the stem into ½ inch pieces. Keep them
both separate. In a skillet kept over medium flame toast the cumin seeds and caraway
seeds. Cool them and grind them in a spice grinder.
2. Keep a large pot over medium flame and heat olive oil in it. Add the onion and the
chard stems to it and cook for around 6 minutes till they get soft. Make space in the pan
and add the ground spices, garlic, harissa and tomato paste. Cook this for 2 minutes and
then mix it with the vegetables. To this add a cup of water, chicken broth and chard
leaves. Bring this to simmer very fast and cook for around 10 minutes till the chard turns
tender. Add the juice of half a lemon to this and sprinkle salt as required.
3. In a small bowl mix the juice of another half a lemon, a pinch of salt and the yogurt.
Keep this aside.
4. After the soup is transferred to the serving bowl, add the pita chips, the eggs and put a
dollop of the yogurt mixture on top. Drizzle this with some olive oil and serve.

 

Easy FAST FOOD RECIPES IN HOME

Grilled Chicken with Tomato- Cucumber Salad

Ingredients:
For Grilled Chicken:
Chicken paillards, around 4 ounce each-
4
Olive oil spray
Black pepper, freshly ground- to taste
For the Salad:
Pear tomatoes, sliced in rounds- 1 cup
Kirby Cucumber, unpeeled, quartered
lengthwise and sliced- 1
Pepperoncini peppers, stemmed and
minced- 3
Lemon juice- 1 tbsp
Fresh dill, chopped-1 tbsp
Extra virgin olive oil- 1 tbsp
Garlic clove-1
Salt- to taste
Black pepper, freshly ground- to taste
Directions:
1. Crush the garlic clove and add one teaspoon salt to it. Mash it into a coarse paste with
the help of the flat side of a large knife.
2. Take a large bowl and add the garlic paste to it along with lemon juice and olive oil
and mix well. To this add dill, pepperoncini, cucumber and tomatoes and toss well. Add
freshly ground pepper to it liberally. Toss this again and set it aside.
3. Place the nonstick skillet or a grill pan in medium high and preheat it. Meanwhile the
chicken paillards should be spray with some olive oil and salt and black pepper should be
sprinkled on top. Grill the chicken for about 2 minutes per side till it is cooked through.
Place them on a plate and serve with the fresh salad.

Ingredients:
Chicken breasts, boneless, skinless, cut
into 1 inch wide strips- 1 ½ pounds
Broccoli, cut into florets- 1 bunch
Ketchup- ¾ cup
Panko (Japanese breadcrumbs)- 2 cups
Large eggs-2
Curry powder- 2tbsp
Dijon mustard- 1 tbsp
Ground cumin- 1tsp
Juice of one lime
Non- stick cooking spray- as required
Salt to taste
Directions:
1. Preheat the oven to 400 degree F. On the baking sheet, place a rack and use the
cooking spray on it. Take a shallow bowl and whisk together the cumin, mustard, eggs, a
teaspoon of curry powder and a teaspoon of salt. In another bowl mi panko and half a
teaspoon curry powder.
2. Immerse the chicken strips in the egg mixture and coat them with the panko mixture
after letting the excess egg coating drip off. Arrange the chicken strips on the rack and
use the cooking spray on it. Bake it for around 20 minutes till it is cooked and turns
golden brown in color.
3. Take a large pot with a steamer basket and boil one inch of water in it. Steam the
broccoli and cook it covered for 8 to 10 minutes till it turns soft and tender. In a small
bowl mix the remaining half teaspoon curry powder, the lime juice and ketchup. Serve
the naked chicken strips with steamed broccoli and the curried ketchup.

Mexican Chicken Stew

Ingredients:
Cooked chicken, shredded- 3 cups
Chicken stock- 3 to 4 cups
Chopped tomatoes- 1 can/ 28 ounces
White rice, cooked- 1 cup
Medium onion, roughly chopped-1
Olive oil- 4 tbsp
Large garlic cloves, roughly chopped- 4
Jalapenos, seeded and sliced- 2
Dried oregano- 1 tbsp
Dried cumin- 1 tsp
Worcestershire sauce- a few dashes
Lime-1
Sour cream- to garnish
Fresh cilantro leaves- to garnish
Salt to taste
Directions:
1. Place a saucepan in medium flame and heat oil in it. Sauté the onions in it for 1 to 2
minutes. Add jalapenos and garlic to this and let it sweat till it becomes translucent. After
this add the spices and cook for around 2 minutes till it starts emitting its fragrance. Add
the tock, Worcestershire sauce, chicken and tomatoes to this and simmer it and cook for
another twenty minutes.
2. Extract the juice of the lime into another pot. To this, add the juiced halves also.
3. Add the cooked rice to the saucepan and cook for another 5 minutes so that the rice
becomes hot as well. Add salt to taste and serve with sour cream and cilantro leaves as
garnish.

Perfect Receipes For Lanch With Family

Grilled Chicken with Avocado Pesto

Ingredients:
Chicken breasts, boneless and skinless,
cut into 1-inch pieces- 2 ¼ pounds
Fresh basil leaves- 1 cup
Fresh parsley leaves- 1 cup
Pine nuts- ¼ cup
Extra virgin olive oil- 5 tablespoons
Lemon juice- 2 tbsp
Lemon zest- of one lemon
Garlic clove, crushed and peeled- 1
Ripe avocado, large-1
Black pepper, freshly ground- to taste
Salt-to taste
Directions:
To make this dish one needs to have twelve 6-inch bamboo skewers or six 12-inch metal
skewers.
1. Get the grill pan or outdoor grill in place, with medium flame. Take a large bowl and
mix the lemon zest and one tablespoon of oil. Add the chicken to this and toss to coat all
the pieces evenly. Season this with ground pepper and salt. Portion to chicken and thread
them into skewers.
2. Over medium flame keep a small skillet and toast the pine nuts by tossing them
frequently for about 3 to 4 minutes till it turns light golden in color. Let this cool.
3. Take a food processor. Add the parsley, half a teaspoon salt, garlic, pine nuts and some
peppers and process to make them a rough paste. To this add the lemon juice, three
tablespoons of oil and avocado and process it to turn it into a smooth paste.
4. Grill the chicken till it is just cooked through by turning it frequently for around 5 to 7
minutes. Serve the chicken along with the tasty pesto.

Chicken Thighs and Couscous with Dill

Ingredients:
Chicken thighs, boneless, skinless and
trimmed- 8
Couscous- 1 ¼ cup
Dill fronds, chopped- 1 cup
Grape tomatoes, each pierced halfway
with a paring knife- 1 cup
Persian cucumbers, diced into ½ inch
pieces
2 percent Greek yogurt- ½ cup
Olive oil- 2 tbsp
Lemon zest- 2 lemons
Lemon juice- of 3 lemons
Medium lemon cut into 4 wedges- 1
Dried oregano-1/2 tsp
Unsalted butter- 1 tsp
Black pepper, freshly ground- to taste
Salt- to taste
Directions:
1. Keep the oven rack at least 4 inches away from the heat source of the broiler and
preheat.
2. Place a medium sized sauce pan over medium high flame. Boil half a teaspoon of salt,
a teaspoon of butter and one and a half cup of water to simmer after keeping it covered.
As soon as it is removed from the heat, add the couscous to it and stir well and keep it
aside, covered, for 5 minutes. Fluff the contents with a fork and then mix in dill to the
couscous mixture and set it aside, covered, again.
3. In the meanwhile take a rimmed baking sheet and toss half a teaspoon of pepper,
oregano, a teaspoon of salt, olive oil, lemon juice and zest, tomatoes and the chicken.
Ensure that the chicken thighs are well covered by the marinade. Lay them flat on the
sheet and broil them for around 10 minutes till the chicken turns brown and gets cooked.
Make sure that you flip the tomatoes and chicken and rotate the pan half way through the
broiling.
4. Place 2 chicken thighs and a few tomatoes in each plate. Add the juices from the pan to
the dilled couscous. Put 1 ¼ cup of couscous on each plate. Add a dollop of yogurt, some
chopped cucumbers or a lemon wedge to it before serving.

Best Fish Recipes for Dinner

Skewers of fish on the grill

Ingredients:
1 kg red fish (fillet)
1-2 pc lemon
2 tbsp olive oil
Salt and pepper to taste
Green to taste
Servings: 5-6
Directions:
Fish fillet washed and cut into portions.
Add chopped herbs, olive oil, salt and pepper. You can
also sprinkle with lemon juice. Stir and marinate for half an
hour.
Wooden skewers are wetted in water and don on them
fish.
We spread out the shish kebab on the grill, installed on
the brazier. Cook for about 1-2 minutes on each side so that
the fish is not burnt.
Ready shish kebab with fish put on the plate and
decorates with fresh herbs and vegetables. You can add
garnish.

Shish kebab from salmon on the grill

Ingredients:
0.8 -1 Kg salmon (fillets)
1.5 tsp salt
0.5 tsp black ground pepper
0.5 tsp curcuma
1 slice (2-3 cm) ginger
3-4 cloves garlic
1/2 pc lemon
1 tbsp soy sauce
1.5 tbsp vegetable oil
Servings: 1
Directions:
Salmon fillet cut into cubes 3-4 cm.
The root of ginger is cleaned and finely chopped. Add
salt and ginger to the fish.
Add turmeric and black pepper.
Garlic is cleaned and let through garlic. Add garlic and
vegetable oil to the fish.
And add soy sauce with lemon juice.
Thoroughly mix and leave in the refrigerator for 1.5-2
hours.
Pass the skewer into the pieces of fish.
Fry on the grill. This fish is frying fast, so watch out for
the fire and turn the fish in time.
You can serve on skewers or on a dish, adding
vegetables, slices of lemon.

Shish kebab from cod

Ingredients:
1 pc cod
1 pc red pepper
12 pc olives green
2 tbsp olive oil
Salt, spices to taste (black pepper, dried fragrant herbs,
curry, turmeric)
Servings: 3
Directions:
Defrost the fish at room temperature and cut the fillets
from it.
Trim the skin, it’s tasteless and we will not need it. Cut
the finished fillets into pieces.
Spices put in a mortar and rub with a pestle.
Mix the spices and pieces of fish.
Cut the red peppers into square pieces.
String out to the wooden skewers the cod, pepper and
olives.
Lubricate the shish kebab with olive oil.
Put the shish kebabs on the grill or brazier.
Cook for three minutes on each side.
Ready shish kebabs served with a salad and lemon juice

Shish kebab from pike perch

Ingredients:
2 Kg pike perch
0.5 L white wine
1 pc lemon juice
3 tsp mustard seeds
50 ml olive oil
1 tsp pepper fragrant ground
1 tbsp salt
2 tsp sugar
Servings: 5-7
Directions:
Pike perch clear from scales, gutting, thoroughly rinsed.
Cut off the head and tail.
You can take out the backbone and bones, cut the fillets
into small pieces.
You can just fry fish steaks – however, in this case, you
have to cook shish kebab for a little longer. But fuss with
taking out the bones will be less.
Prepare marinade from wine, lemon juice, sugar, salt
and spices. Dip into it pieces of fish, stir and put in the cold
for 1 hour.
The pieces of fish put on to skewers and bake on
charcoal until ready.
Serve hot with a salad of fresh vegetables and white
sauce

Shish kebab in presidential style

Ingredients:
2 Kg fillet of sturgeon
2 tbsp vegetable oil
2 tbsp honey
1 pc grapefruit (juice)
3 pc cardamom
1 tsp dry ginger
1 tsp mint dry
Salt, pepper to taste
Servings: 8-10
Directions:
Cleanse fillet sturgeon. Remove the skin and bones by
cutting the fish along the ridge.
Combine all the ingredients except fish in a bowl for
pickling.
Cut the fish into pieces and put in the marinade. Mix
well.
After 2 hours you can fry the fish, putting on the
skewers.
To fry shish kebab, on charcoals constantly turning,
that did not burn up to readiness.
Serve hot with vegetables and sauce

VEGGIES & EGGIES RECEIPES !

VEGGIES & EGGIES

Ingredients
8 large egg(s)
4 slice(s) bacon, reserve 1 tablespoon bacon grease
1/4 medium onion(s), yellow, dice
6 large kale leaves, chopped
1 medium garlic clove(s), minced
4 large egg(s)
1 medium avocado(s), sliced
Instructions
Cook bacon. Remove from pan and put on paper towel to absorb extra oil. Crumble bacon when
cool, and set aside.Drain pan of all but a coating of bacon grease.
Sauté onion in bacon grease until slightly translucent. Add garlic and kale to pan, and continue to
cook until tender.
Remove to two plates.
With the pan still hot, cook the eggs over easy in the leftover juices of the sauté.
When the eggs are cooked, layer them on top of the vegetables.
Top with the sliced avocado and crumbled bacon.

WESTERN OMELET

Ingredients
4 large egg(s)
1 teaspoon(s) coconut oil
1/2 medium onion(s), yellow, diced
1 medium bell pepper(s), diced
1 medium tomato(es), diced
1 handful(s) spinach
1/4 pound(s) ham, cooked and diced
1/4 teaspoon(s) sea salt, to taste
1/4 teaspoon(s) black pepper, freshly ground, to taste
Instructions
Wash and chop vegetables. Set aside.
Crack eggs into small bowl and beat well. Set aside.
Heat non-stick skillet over medium heat. When hot, add coconut oil to pan.
Pour half of the beaten eggs into the skillet and coat the bottom of the pan. When the egg has
partially set, scrape the edges and tip the pan so that the uncooked egg at the top can spread to
the hot cooking surface of the skillet.
Immediately after, add half of the vegetables and ham to one half of the omelet and continue to
cook until the egg is almost fully set.
Using a spatula, fold the empty half over top of the ham and veggies. Cook for 2 minutes longer,
then serve.
Repeat the process with the remaining ingredients to make the second omelet.

ZUCCHINI BERRY MUFFINS

Ingredients
1 cup(s) almond flour
1/2 cup(s) coconut flour
1/2 cup(s) tapioca flour or starch
2 teaspoon(s) baking soda
1 teaspoon(s) sea salt
1 tablespoon(s) cinnamon
1 tablespoon(s) allspice
1 cup(s) dates, pitted
3 medium banana(s)
3 large egg(s)
1 teaspoon(s) apple cider vinegar
1/4 cup(s) coconut oil
1/2 package(s) berries, frozen (10 oz), blackberries, blueberries, raspberries) OR 1
1/4 cup fresh berries
3/4 medium zucchini, grated (about 3/4 cup)
3/4 cup(s) almonds, finely chopped
paper muffin liners
Instructions
Take berries out of freezer to thaw, if applicable.Preheat oven to 350 F.In a large bowl, combine
almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and allspice.In a food
processor, combine dates, bananas, eggs, vinegar and oil.
Transfer mixture to a large bowl and blend until completely combined.Finely grate zucchini (or
food process it).Fold in berries, zucchini and almonds.poon mixture into paper lined muffin
tins.Bake at 350 F for 20 minutes.

FALL FLAVORS SMOOTHIE

1 cup(s) pumpkin puree, organic, fresh or canned
1 cup(s) almond milk, unsweetened
1 cup(s) ice
1 large apple(s), sweet, unpeeled and cut into chunks
2 tablespoon(s) collagen powder, grass-fed
1/2 inch(es) ginger, fresh, peeled (or 1/4 teaspoon ground)
1/2 teaspoon(s) vanilla
1/2 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg, fresh
1/8 teaspoon(s) cloves, ground
2 teaspoon(s) honey, raw, (optional)
Instructions
Add everything to a blender and puree. Enjoy!

THANKS FOR READING THIS ARTICEL

Hope you enjoy With this Receipes !

Thank you so much !

best For you

Very Tasty lunch Recipes

 

Ingredients
1/4 pound(s) shrimp, peeled and de-veined
1 medium tomato(es), diced
1/2 medium avocado(s), diced
1 tablespoon(s) cilantro, fresh, chopped (optional)
1/4 teaspoon(s) sea salt, (optional)
1/8 teaspoon(s) black pepper, freshly ground
1 teaspoon(s) coconut oil
4 large egg(s), beaten
Instructions
Cook shrimp over medium heat until pink. Chop and set aside.
Toss tomato, avocado, and cilantro together in a small bowl. Season to taste with sea salt and
freshly ground black pepper. Set aside.Beat eggs in a separate small bowl.
Heat a non-stick skillet over medium-high heat. Add coconut oil when hot.
Pour half of the eggs into the hot skillet, tilting the pan gently to cover the bottom with egg. Tilt
pan and lift edges of omelet to allow uncooked egg to spread to the hot part of the pan.
When eggs are almost fully firm, add shrimp pieces onto one half of the egg.
Fold omelet in half and cook for a minute more.Top with tomato and avocado mixture.
Repeat for second omelet.

SMOKED SALMON AND FENNEL WITH DILL

Ingredients
1/2 pound(s) beef – steak(s), boneless, sliced into 1/4-1/2 inch pieces
1/4 teaspoon(s) black pepper, freshly ground
1/4 teaspoon(s) sea salt, (optional)
2 teaspoon(s) coconut oil, lard, or tallow, divided
1/4 medium onion(s), yellow, diced
4 medium mushrooms, sliced
1 medium bell pepper(s), red, diced
1 handful(s) spinach, or arugula
2 large egg(s)
Instructions
Season sliced steak with sea salt (optional) and black pepper.
Heat a large saute pan over medium-high heat.
Add half of coconut oil, and all of onions, mushrooms, and steak when pan is hot, and saute
until steak is slightly cooked.
Add red bell pepper and spinach, and cook until steak is done to your liking.
Meanwhile, heat a small fry pan over medium heat. Add remaining coconut oil, and fry eggs.
Divide steak and vegetables on two plates.
Top each with a fried egg to serve.

SUMMER VEGETABLE FRITTATA

Ingredients
11/2 tablespoon(s) coconut oil, or olive oil
1 medium zucchini, diced
1/2 medium bell pepper(s), red, diced
1/2 medium onion(s), red, diced
1 tablespoon(s) thyme, fresh
1/2 teaspoon(s) sea salt, divided
1/4 teaspoon(s) black pepper, freshly ground, divided
2 medium garlic clove(s), minced
1 medium tomato(es), seeded and chopped
9 large egg(s)
Instructions
Heat coconut oil in a 10 inch oven-proof skillet over medium heat. When hot, add zucchini,
pepper, onion, thyme, garlic and half of the sea salt and pepper.
Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
Stir in tomato. Cook, uncovered, for 5 minutes more or until liquid evaporates.
Combine eggs and remaining salt and pepper and whisk until frothy.
Pour eggs over vegetable mixture and stir gently. Cover, reduce heat and cook 15 minutes.
Meanwhile, preheat broiler to low. Finish frittata with 3 minutes under the broiler (until fully set).
Invert onto a plate, slice and serve warm or cold.

SWEET POTATO LATKES

Ingredients
2 medium sweet potato(es), peeled and shredded (about 4 cups)
1/4 medium onion(s), shredded (about 1/4 cup)
2 large egg(s)
1 teaspoon(s) sea salt, (optional)
2 tablespoon(s) coconut oil, for frying
Instructions
Place all the ingredients (except the coconut oil) in a bowl and mix together.
Heat a large skillet over medium heat and add enough coconut oil to fully coat the bottom.
(Potatoes easily soak up oil, so be generous here.)
When the oil is hot, drop rounded 1/4 cups or handfuls of the potato mixture into the pan and
press down slightly with spatula to form pancakes.
Fry on each side until browned and crispy (about 2-4 minutes). Try not to disturb the pancakes
while cooking.
Place finished pancakes on paper towels and cover to keep warm.
Repeat steps three, four, and five, adding oil to the pan as needed, until all of the mixture has
been fried.

VARIETY RECEIPES FOR FAMILY ! YAMMY !

 

Ingredients
2 large egg(s)
1 tablespoon(s) water
1 teaspoon(s) coconut oil, or lard, or tallow
1/4 pound(s) asparagus, washed and cut into 1-2 inch pieces
1 medium bell pepper(s), red, sliced
1 medium garlic clove(s), minced
1/2 pound(s) chicken breast(s), boneless, skinless, cooked, diced
1/2 cup(s) olives, sliced; (optional, Castelveltrano recommended)
1/4 teaspoon(s) sea salt, (optional)
1/4 cup(s) almonds, slivered
1/2 medium avocado(s), sliced
Instructions
In a small bowl, beat eggs and water together. Set aside.
Heat a large skillet over medium-high heat. Add coconut oil when pan is hot.
Add asparagus, red pepper, and garlic, and sauté for 5 minutes, or until slightly tender.
Add chicken, eggs, and olives (if desired). Stirring constantly, cook until vegetables are slightly tender,
eggs are cooked, and chicken is heated through.
Season with sea salt (if desired), and top with almonds and avocado to serve.

CHOCOLATE COCONUT BANANA MUFFINS

Ingredients
3 medium banana(s), mashed (1 cup)
3 tablespoon(s) honey, raw
1/4 cup(s) coconut oil, melted
1/2 teaspoon(s) vanilla
3 large egg(s)
1/4 cup(s) coconut flour
1/4 cup(s) cocoa powder, unsweetened
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) sea salt
1/4 cup(s) chocolate chips, semi-sweet, optional
paper muffin liners
Instructions
Preheat the oven to 350 F and line a muffin tin with paper baking cups.
Place the liquid ingredients (mashed bananas, honey, melted coconut oil, vanilla, and eggs into a food
processor or mixing bowl and mix or whisk together until combined.
Add the dry ingredients (coconut flour, cocoa powder, baking soda, and sea salt) to the wet
ingredients, and mix together until thoroughly combined.Spoon batter into each cup, dividing evenly
between the 12 cups.If desired, sprinkle the tops with chocolate chips.
Bake muffins for 15-20 minutes or until a toothpick inserted comes out mostly clean. They will still feel a
little soft at the bottom when they’re done, but will firm up as they cool.
Cool on a wire rack, and store in an airtight container in the fridge.

Chorizo Rice with Fried Egg

Ingredients
1 pound(s) chorizo, ground
1/2 head(s) cauliflower, cut into florets
1/4 medium onion(s), yellow, diced
1 medium garlic clove(s), peeled and minced
1/2 small bell pepper(s), diced
1/4 cup(s) cilantro, fresh, chopped
2 medium onion(s), green, diced (optional for garnish)
2 large egg(s)
2 tablespoon(s) lard
1/4 teapsoon(s) sea salt
1/4 teaspoon(s) black pepper, freshly ground
Instructions
To “rice” the cauliflower, put the cauliflower into a food processor fitted with a chopping blade and
pulse until a rice-like consistency has formed. A cheese grater also works well for this task.
Heat a large skillet over medium-high heat and add 1 tablespoon lard. Add chorizo and cook, stirring
frequently, until lightly browned on all sides (about 7 minutes).
Add the yellow onion, garlic, bell pepper, salt, and black pepper to the chorizo. Sauté for 1-2 minutes
until aromatic.Reduce heat to medium and add the riced cauliflower to the pan. Cook for another 5
minutes, or until done, stirring frequently.
While chorizo ‘rice’ mixture is simmering, heat up 1 tablespoon of lard in a separate pan. When hot,
fry eggs to desired doneness.
Pile chorizo mixture onto a plate, and top with a fried egg.
Garnish with cilantro and optional green onions. Enjoy!

CHORIZO SCRAMBLED EGGS

Ingredients
1 tablespoon(s) coconut oil
1/2 medium onion(s), yellow, diced
1 medium bell pepper(s), red, diced
1/2 pound(s) chorizo, sliced (with no filler ingredients)
4 large egg(s)
1/4 teaspoon(s) sea salt
1/4 teaspoon(s) black pepper, freshly ground
1/4 teaspoon(s) hot pepper sauce
Instructions
Heat a medium saute pan over medium-high heat. When hot, add coconut oil and saute onions for 5
minutes.
Add red pepper and chorizo until the chorizo gets crispy around the edges and the onion turns slightly
translucent.
Meanwhile, beat the eggs in a small bowl and add sea salt and black pepper.
Pour the eggs into the pan with the onions, peppers and chorizo.
Scramble the eggs softly until cooked.Top with hot sauce.