Cocktail recipes, spirits and local bars



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1. Peel the potatoes, cut them into cubes and boil them in salted water. Drain.

2. Prepare the sauce. Clean the tarragon from the branches, wash and chop very finely. Peel the onion and either chop it finely or grate it on a fine grater. mix well-do not let it fry-, add onion and tarragon, salt, meat soup and whipped cream. Mix well and cook for 4-5 minutes, during which time the sauce thickens. tarragon vinegar and 1 tablespoon sugar. If needed, salt.

3. In a frying pan, heat the oil, add the slices of meat and fry for 2-3 minutes on each side. Salt and pepper and place in a bowl of Jena and keep warm.

4. In the remaining oil, cook the chopped onion, sprinkle with paprika and add the potatoes. Leave for a few moments to brown, salt and pepper.

5. Put 2 slices of meat, tarragon sauce and potato garnish with onions on each plate. Garnish with green tarragon threads. The preparation is accompanied by a dry white wine.

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(5 points / total votes: 88)

Mirela 3 years ago - November 11, 2016 10:42

Re: Pork tenderloin and mushrooms in cream sauce

THAT'S GREAT! Something fast with pork tenderloin, that's what I was planning to prepare for this weekend!

Alina 3 years ago - 11 November 2016 20:47

Re: Pork tenderloin and mushrooms in cream sauce

I can't wait to prepare it !! sounds so good recipe!

Eva 3 years ago - 15 November 2016 22:26

Re: Pork tenderloin and mushrooms in cream sauce

Super. I made 500 kg of mussels and 500 g of mushrooms. And he disappeared immediately, the plates were licked. Next time I put more mushrooms thank you very much. This is guest food

ANA 3 years ago - 17 November 2016 14:51

Re: Pork tenderloin and mushrooms in cream sauce

Claudia 3 years ago - November 19, 2016 11:02 PM

Re: Pork tenderloin and mushrooms in cream sauce

Delicious to come out. It's all over. Thanks for the recipe! I love all your recipes. Have I adapted some so that my dad and my girlfriend of 1 year and 3 months can? (not because the pope isn't a pig yet).

Restaurant Guide 3 years ago - 22 November 2016 10:41

Re: Pork tenderloin and mushrooms in cream sauce

Very good recipe, I will try to make too. Thanks for the idea.

c ata 3 years ago - 28 November 2016 19:15

Re: Pork tenderloin and mushrooms in cream sauce

very good came out, congratulations for the site.

Ioana 3 years ago - November 29, 2016 11:04

Re: Pork tenderloin and mushrooms in cream sauce

I'm glad that this recipe is so successful! the result is really excellent with minimal effort

Alexandra CДѓlin 2 years ago - 9 March 2017 00:03

Re: Pork tenderloin and mushrooms in cream sauce

I can't wait to try it. Can soy sauce be replaced?

Ioana 2 years ago - 9 March 2017 09:36

Re: Pork tenderloin and mushrooms in cream sauce

not. and necessarily be slightly salty

daniel 2 years ago - 12 May 2017 04:23

Re: Pork tenderloin and mushrooms in cream sauce

even if I have been living in the homeland of soy sauce for a long time (read - China) but without specialized help (read - wife) I could not identify in the supermarket which soy sauce is the light version. So I took a risk and used what I had at hand, that is the 'hard' version, but I only put a spoon and not one and a half as specified in the recipe. The outcome? PERFECT. (of course for me who really prefers the least salty food)

daniel 2 years ago - 12 May 2017 08:25

Re: Pork tenderloin and mushrooms in cream sauce

. and next time I will not fry the muscle but I will throw it directly on the grill tray

Ioana 2 years ago - 12 May 2017 15:44

Re: Pork tenderloin and mushrooms in cream sauce

it is important that the food does not come out salty. I'm glad you came out and liked it!

Cori Cj 2 years ago - 18 May 2017 15:52

Re: Pork tenderloin and mushrooms in cream sauce

Read..made..eating .. savored

Laura 2 years ago - 21 May 2017 09:49

Re: Pork tenderloin and mushrooms in cream sauce

Hi. Do you think it works with beef? Thanks

Ioana 2 years ago - 22 May 2017 12:10

Re: Pork tenderloin and mushrooms in cream sauce

possibly with veal or beef tenderloin

Florentina Vld 2 years ago - 26 June 2017 19:13

Re: Pork tenderloin and mushrooms in cream sauce

I made the recipe and it turned out very good. thanks

Ioana 2 years ago - June 29, 2017 1:43 PM

Re: Pork tenderloin and mushrooms in cream sauce

Good luck, Florentina!

Andreea a year ago - February 28, 2018 15:10

Re: Pork tenderloin and mushrooms in cream sauce

It's the pan on the fire. Is a polenta going? Is my family waiting with their eyes on the door?

Ioana a year ago - 28 February 2018 15:21

Re: Pork tenderloin and mushrooms in cream sauce

it also goes with polenta and some sauteed spinach

Anca Cora 16 hours ago - 16 February 2020 22:48

Re: Pork tenderloin and mushrooms in cream sauce

Dear Ioana,
Thanks for the delicious recipe.
I made your recipe too. 2 times. It's delicious. At the second preparation I put 600 gr mushrooms / 350 gr pork tenderloin.
The first time I put a little chop (lean meat), but with muscle it is much better.
I will try to grill the meat (it's healthier), but I think it will lack the taste of caramelizing the meat in the taste of mushrooms.

Ioana 19 minutes ago - 17 February 2020 15:23

Re: Pork tenderloin and mushrooms in cream sauce

Sincerely, Cora.
go a little experienced until you find the personal balance between healthy and taste. we would like them to be maxims.

Old-fashioned recipe: Meatballs with cream and tarragon sauce

A short stop at Miercurea Sibiului, on a Transylvanian Sunday, brought me a serious improvement of my recipe book and household secrets. Aunt Maria and her sister, Floarea, older and more educated than her, introduced me, first of all, to the fantastic world of tarragon-flavored foods - soups and sauces, but also the common nettles, boiled and finely chopped, egg, with sour cream and flavored with a little nutmeg powder and fresh tarragon, finely chopped, because you didn't even know what dishes you eat…

"Our dishes are made economically, as a man goes to hard work, with a hoe, with a scythe, with an ax, and there is nothing to do the work in his place, he must have the strength to save what is saved. ” And if he doesn't miss bread, bacon and red onions all week long, Sundays are for the holidays and the chosen dishes.

Look, like these meatballs with tarragon and sour cream sauce, whose recipe you can find. The meat, as much as you have, must be about a third of pork and two thirds of beef. Let's say you have 200 grams of pork, 400 grams of beef. Then add a tablespoon of flour, two eggs, a suitable onion, 400 g of sour cream, 250 g of potatoes, 3-4 tablespoons of vinegar, salt (to taste), a pinch of ground white pepper and one of black pepper (ground as well) and, of course, tarragon.

"The big secret is not to throw away the twigs, although the wooden part is not very to the taste of today's housewives. You have to deserve to cut them small, because it is in them that the cleanest aroma is ", Aunt Floarea tells me, while her hands continue to work.

The recipe for the miraculous meatballs is the following: The onion is peeled and scalded. The meat is washed, cleaned of vinegar and then passed through a mincer. Finally, chop the scalded onion and a piece of dry bread, to remove everything from the car's belly. Peel the potatoes and grate them. Then mix with minced meat and onions, salt, pepper, chopped parsley and eggs, then mix. The composition is shaped in the palm, in round shapes, which are rolled in flour and placed in a tray greased with oil. Bake for 25-30 minutes, during which time they bake and catch a beautiful crust. Eventually, they can return to the other side, after the first quarter of an hour. Add the cream to the pan, sprinkle with tarragon and leave in the oven for 5-10 minutes.

Pork medallions in cream sauce - the finest and most delicious meat, prepared in French style!

We present you a recipe for pork medallions, prepared with cream sauce. Discover an extremely simple recipe, with the help of which you will get the softest, finest and juiciest pork. The medallions can be served both at the family dinner and at the holiday table. These will be appreciated at the highest level. Experiment with herbs and get a real culinary masterpiece.


- 1 bunch of green onions

- 50 ml of sunflower oil


1. Cut the pork into small pieces 2-3 cm thick.

2. Pour 25 ml of sunflower oil into a pan and put it on the fire. Fry the pork tenderloin in a hot pan on both sides until browned.

3. Peel and chop the onion.

4. Wash and chop the green onions. Remove the meat from the pan and pour in the remaining oil. Fry all the onions in a hot pan. When the onion becomes semi-transparent, pour the cream into the pan. Add butter, salt, ground black pepper and cream. Stir.

5. When the cream heats up, arrange the pork medallions in the pan. Simmer over low heat for 30 minutes.

Watch the preparation in the video below.

Our team wishes you good luck with your loved ones!

Pork breast with tarragon sauce

Because the weather is still cold outside, we can prepare delicious food for our family, Pork breast with tarragon sauce. A hearty dish that can be served with toast or polenta, according to everyone's preference. Do not hesitate, prepare this recipe Pork breast with tarragon sauce!
We use this dish tarragon, a strongly aromatic spice, which has its origins in Mongolia and Siberia, which also penetrated Europe in the 16th century. In our country it is also known as dracon, tarcon or heel. The plant is a source of vitamin A, iron, manganese, magnesium, potassium, calcium, vitamin C, B vitamins.
It is used successfully, giving a special flavor, in the preparation of salad dressings and mustard bases, in dishes with chicken, fish, vegetables or eggs, in soups and stews. The tarragon aroma is a combination of penetrating sweet with sweet pepper. Use fresh, dried or pickled. Pickles will have a special flavor if you add a tarragon stalk.

Photo: Pork breast with tarragon sauce - Burda Romania Archive

You need:
500 g pork breast
2 onions
1 tablespoon tarragon in vinegar
2 tablespoons oil
2 tablespoons broth
1 teaspoon flour
1 link dill
salt pepper
You prepare like this:
Peel an onion and chop finely. Saute the pieces of pork breast in oil, and when they have penetrated, add the finely chopped onion and a few tablespoons of cold water and let it simmer until the onion becomes translucent.
Separately, mix the flour with the broth, then add over the meat and onion. Let it boil for 4-5 minutes on low heat, then sprinkle with tarragon, salt and pepper to taste, as well as finely chopped dill, either fresh or from the freezer.
You can serve the dish with polenta.

Preparation 10 minutes Boil 40 minutes
Recipe by Denisa Dima, Bucharest

Try the recipe here, you won't regret it!

Marinated meatballs, mother-of-pearl recipe, ingredients:

  • 500 grams of minced meat, I prefer leaner meat
  • 100 grams of white bread, without crust
  • 4 cloves of garlic
  • 1 whole egg
  • salt pepper
  • 1 tablespoon flour
  • 1 bunch of green parsley
  • 2 tablespoons frying oil

tomato sauce:

  • 1 kg. of fresh, scalded and peeled tomatoes or 500 ml. of thicker tomato broth, or 1 can of 400 grams of tomatoes in mashed broth
  • 1 small onion
  • 1 tablespoon oil
  • 1 bay leaf
  • 1 tablespoon grated sugar
  • salt pepper
  • a few branches of thyme

Preparation of tomato sauce:

1. The first time, I usually make tomato sauce: chop the onion, heat the oil in a saucepan and cook the onion with a pinch of salt from the beginning, so that it melts rather than frying. When the onion has softened, add the diced tomatoes / broth / canned tomatoes, bay leaf and a few sprigs of thyme.

2. Boil everything on low heat for about 10 minutes. Finally, remove the bay leaf and thyme and the sauce can pass through a sieve or can be passed with a hand blender (if desired, some like a more rustic consistency). Adjust the consistency of the sauce by adding a little hot water if necessary, bring it back to the boil and add the sugar, salt and pepper so as to obtain a balanced sour / sweet / salty / spicy taste. Leave the sauce aside until the meatballs are ready.

Marinated meatballs, preparation, frying and finishing the preparation in tomato sauce:

1. Pass the meat through the mincer (if you have not already bought minced meat) and prepare all the ingredients.

2. Soak the bread in cold water for a few seconds, then squeeze well and pass it through the mincer (or crush it with your hands). Garlic can be crushed, grated through a fine grater or passed through the machine. Add the wet and crushed bread and garlic over the meat.

3. Add the chopped parsley and the whole egg, salt and pepper to taste, then knead the meat well, obtaining a paste as homogeneous as possible.

4. With wet hands, take small lumps of meat and form balls about the size of a ping pong ball, which are rolled in flour.

6. Heat the two tablespoons of oil in an oven-resistant pan and quickly brown the meatballs on all sides, without insisting that they be completely cooked. Meanwhile, turn on the oven and heat to 190 degrees Celsius. As the meatballs lightly brown, remove to absorbent kitchen paper.

Other meatball recipes:

Meatballs in mustard and cream sauce

Meatballs in basil-flavored tomato sauce

7. Finally, with an absorbent kitchen paper towel, lightly dab the pan, removing any traces of fat, but keeping the delicious traces of steak that have adhered to its bottom. Put the meatballs back in the pan and pour the sauce on top. Optionally, you can add aromatic herbs to taste (I also added thyme, lemon and bay thyme, but basil works very well).

8. Put the pan in the oven, covered with a lid, for 25 minutes, then uncover and keep the marinated meatballs in the oven for another 5-7 minutes, until lightly browned on top.

How to serve marinated meatballs?

According to my and my family's taste, these marinated meatballs go best with mashed potatoes, but I think they would go just as well with some pasta or even plain boiled rice. The tender meatballs, served hot, sprinkled with plenty of tomato sauce and the puree next to it… A delicious dish. Great appetite!

Saute carrots and green beans

It starts with the sauté: the cleaned and washed carrots are cut according to everyone's wishes, slices, cubes or sticks (julienne). Put to harden together with 50g butter in a pan, over low heat for a few minutes. It is always supervised not to burn anything. Lightly tempered carrots in butter cover with 1 cup of water and simmer until slightly softened but still crispy (al dente). Add the green beans and top with 1 cup of water. I also put half a teaspoon of sugar. It boils again. Be careful not to soften too much! Now is the time to season with salt, the 3 cloves of chopped garlic and a handful of parsley. Put the lid on and leave it aside until we make the medallions.

Video: Οι εμβολιασμένοι μεταδίδουν τον Κορονοϊό. (May 2022).