إعداد هذه وصفة العشاء بسيطة في مراحل باستخدام مقلاة واحدة: أولا ، يقلى لحم الخنزير المقدد. ثم اطبخ الكتل أخيرا ، مقلي الروبيان. يُمزج الربيان مع الخُضر ، ويُقدّم الأرز الأبيض المطبوخ ويُزيّن اللحم بالبيض. بدلاً من خضار الكرنب ، يمكنك استخدام شجر سويسري أو كرنب أو ملفوف أخضر.
المصدر: Everyday Food ، أكتوبر 2010
الوقت الكلي
الإعدادية
حصص
مكونات
الاتجاهات
ملاحظات كوك
لإعداد رقائق الخردل ، قم بتجميع عدد قليل من الأوراق ، قم بطيها في نصف طولها ، وقم بقطع الضلع المركزي القوي. ثم ، مع أوراق مطوية ، شريحة عرضية.
This recipe for dinner is simple in stages using one pan: first, fry the bacon. Then cook the collard greens, and finally, fry the shrimp. Mix the shrimp with the vegetables, serve the cooked white rice, and garnish the meat with eggs. Instead of collard greens, you can use Swiss chard, cabbage, or green cabbage. Source: Everyday Food, October 2010 40 minutes 20 minutes 4 Total time Preparations Portions Ingredients Coarse salt and ground pepper 1 cup long-grain white rice 4 slices bacon, thinly sliced crosswise 1 garlic clove, minced 1 medium yellow onion, medium dice 1 can (28 ounces) diced tomatoes 1 collard greens, central ribs, leaves sliced into strips 2 teaspoons extra-virgin olive oil 1 pound large shrimp, peeled and deveined Hot pepper sauce, such as Tabasco, for serving Directions 1. In a small saucepan, bring a cup of salted water to a boil. Add the rice and return to a boil. Cover the mixture and simmer until the rice is tender, about 15 minutes. Remove the pan from the heat and let stand for 5 minutes. Fluff the rice with a fork. 2. Meanwhile, in a large skillet, cook the bacon, stirring occasionally, over medium heat until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the garlic and onion to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the tomatoes and collard greens. Season with salt and pepper. Cover and cook until the greens are tender, about 10 minutes. Transfer to a medium bowl. Wipe the skillet clean. 3. In the skillet, heat the oil over medium-high heat. Add the shrimp. Season with salt and pepper and cook, undisturbed, for 2 minutes. Add the collard green mixture and cook until the shrimp are opaque throughout, 2 minutes. For serving, spoon the mixture over the rice and top with the bacon and a drizzle of hot sauce. Cooks Notes To prepare mustard greens, gather a few leaves, fold them in half lengthwise, and cut out the tough center rib. Then, with the folded leaves, slice crosswise.
27.04.2023 @ 03:30
This recipe for dinner is simple in stages using one pan: first, fry the bacon. Then cook the collard greens, and finally, fry the shrimp. Mix the shrimp with the vegetables, serve the cooked white rice, and garnish the meat with eggs. Instead of collard greens, you can use Swiss chard, cabbage, or green cabbage. Source: Everyday Food, October 2010 40 minutes 20 minutes 4 Total time Preparations Portions Ingredients Coarse salt and ground pepper 1 cup long-grain white rice 4 slices bacon, thinly sliced crosswise 1 garlic clove, minced 1 medium yellow onion, medium dice 1 can (28 ounces) diced tomatoes 1 collard greens, central ribs, leaves sliced into strips 2 teaspoons extra-virgin olive oil 1 pound large shrimp, peeled and deveined Hot pepper sauce, such as Tabasco, for serving Directions 1. In a small saucepan, bring a cup of salted water to a boil. Add the rice and return to a boil. Cover the mixture and simmer until the rice is tender, about 15 minutes. Remove the pan from the heat and let stand for 5 minutes. Fluff the rice with a fork. 2. Meanwhile, in a large skillet, cook the bacon, stirring occasionally, over medium heat until browned and crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the garlic and onion to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is tender, about 5 minutes. Add the tomatoes and collard greens. Season with salt and pepper. Cover and cook until the greens are tender, about 10 minutes. Transfer to a medium bowl. Wipe the skillet clean. 3. In the skillet, heat the oil over medium-high heat. Add the shrimp. Season with salt and pepper and cook, undisturbed, for 2 minutes. Add the collard green mixture and cook until the shrimp are opaque throughout, 2 minutes. For serving, spoon the mixture over the rice and top with the bacon and a drizzle of hot sauce. Cooks Notes To prepare mustard greens, gather a few leaves, fold them in half lengthwise, and cut out the tough center rib. Then, with the folded leaves, slice crosswise.