Other

Homemade turkey breast parizer


Put the meat through the mincer.

Put eggs in a tall bowl and add oil, semolina, garlic and spices and mix with a vertical mixer. Add the minced meat and mix until the composition is homogeneous. Add the sliced ​​olives and diced peppers and mix gently.

Spread food foil in 4 layers and pour the composition, then tighten the foil well and form the parizer bar. Squeeze very well and tie the foil at the ends. Wrap the parizer bar in aluminum foil and boil it in cold water. Let it boil for 40-50 minutes, from the moment it starts to boil, until it becomes hard. Take it out of the water and let it cool, then put it in the fridge for 1-2 hours and then cut it into slices.


The Parisian contains dye from beetles, bird skin, stingy emulsion and many additives with strange names

Pro Consumers Association (APC) purchased from large commercial structures (hypermarkets / supermarkets) 52 types of Parisian, in order to conduct a study to draw attention to the content of these products and the potential effects on consumer health. Assortments of parizer manufactured / distributed by: Facos, Meda, Agricola, MegaFood-Com, Aldis, Reinert, DiaVist, Prodcom Gratitude, Pick Hungary, Ifantis, Perfect Poultry Slovenia, CrisTim, Zimbo Hungary, Auchan, AIA Italy, were analyzed. Cora, Lidl, Penny, Kaufland, Fox, Carrefour, Perutnina Slovenia, Matache Măcelaru, Caroli, Goodies Meat Production, Rewe and Arterimpex.

baloney is a product of the large family of salamis, in turn part of the sausages, a larger group of meat products. From the point of view of structure, the Parisian is closely related to the whole range of minced meat dishes (drawn in membranes or without membrane - paté, hashé), the closest relationship having it with sausages, which have the same very fine structure of the composition. , but also with mortadella, bologna and other products that are practically equivalent to Parisian.
The study was conducted by a team of APC experts, coordinated by Assoc. Dr. Costel Stanciu.
The following ingredients were used in the manufacture of the analyzed parizer assortments: poultry skin emulsion, mouse emulsion, chicken, mechanically separated chicken and turkey, mechanically deboned chicken, mechanically separated poultry, chicken, turkey, turkey breast, turkey skin, chicken skin, poultry fat, chicken fat, pork, pork leg, beef, bacon, pork rind, collagen, cheese, water, wheat flour, soybean fiber, dehydrated pepper flakes, pea fiber, soybean vegetable fiber and sugar beet, soy isolate, potato starch, pork animal protein, soybean vegetable protein, hydrolyzed vegetable protein, starch, protein milk, milk powder, soy protein, glucose syrup, dextrose, lactose, glucose, sugar, maltodextrin, soy protein, non-iodized salt, nitrite salt, natural paprika extract, vegetable extracts, red pepper, pepper spice , spices, spice extracts. In the 52 products analyzed, 48 food additives and other substances were identified as follows: smoke flavorings, flavors, sodium diphosphate, sodium polyphosphates, sodium isoascorbate, sodium nitrite, ascorbic acid, sodium erythorbate, carmine, potassium iodate, sodium monoglutamate, citric acid, sodium acetate, sodium citrate, glucono-delta-lactone, trisodium citrate, potassium lactate, sodium diacetate, carrageenan, guar gum, xanthan gum, gum Country , Konjac gum, locust gum, carob gum, sodium and potassium diphosphosphates, lactic acid, calcium lactate, sodium tartrate, disodium guanylate, disodium inosinate, sodium alginate, sodium citrate, citric acid, calcium sulphate Disodium 5-ribonucleotides, vegetable fatty acids, lactic acid esters, triphosphates, sodium diacetate, sodium carbonate, sodium acetate, erythorbic acid, calcium phosphate, potassium chloride, sodium lactate, sodium and potassium polyphosphate and nitrite of sodium.
All analyzed products contain food additives, ie E's, from 3 food additives to 19 food additives.
to 85% Sodium nitrite, a suspicious preservative, was used in the analyzed products.
to 79% diphosphates were used from the analyzed products.
73% of the analyzed products are stained with carmine / E120 / carminic acid, a bright red dye obtained from an insect species called cochineal.
to 73% among the analyzed products, the taste and aroma were potentiated with sodium monoglutamate.

to 54% of the products analyzed used mechanically separated poultry (mechanically separated poultry, mechanically separated chicken and turkey, mechanically separated chicken and mechanically separated turkey), and at 38% of these, the quantity of mechanically separated poultry meat used to make those varieties is not specified.
to 50% among the analyzed products was used carrageenan, a thickening agent suspected of causing certain medical conditions.
to 37% Sodium erythorbate was used from the analyzed products.
to 33% triphosphates were used from the analyzed products.
to 27% sodium acetate was used from the analyzed products.
to 25% sodium ascorbate was used from the analyzed products.
to 23% guar gum and polyphosphates were used from the analyzed products.
to 19% citric acid was used from the analyzed products. to 19% of the analyzed products does not appear mentioned in the list of ingredients the quantity of meat used in the manufacture of that assortment of parizer.
to 18% sodium citrates were used from the analyzed products.
to 15% xanthan gum was used from the analyzed products.
to 13% Sodium isoascorbate was used from the analyzed products.
to 12% Sodium tartrate and calcium lactate were used from the analyzed products.
to 8% Sodium alginate, fatty acid mono and diglycerides, respectively, were used from the analyzed products.
to 8% calcium sulphate was used from the analyzed products.

Top 10 brands of parizer by meat content:

  1. Kaufland Classic (pork pariser. German delicacy Lyoner) / Germany with 84% pork and 4 additives
  2. Zimbo (peasant parizer with peppers) / Hungary with 80% pork and 6 additives
  3. Appetite (parizer pork / 5 additives, parizer with peppers / 6 additives) with 63% pork
  4. Appetite (parizer bird / 4 additives / 60% poultry parizer peasant chicken breast / 6 additives / 60% chicken breast meat), Baroni (parizer bird / 9 additives / 60% chicken meat)
  5. Auchan (chicken breast parizer / 8 additives / 57% chicken breast)
  6. Casa Gustului (Parisian with peppers / 8 additives / pork 55%)
  7. Gustoso (peasant parizer with chicken breast / 9 additives / 54% chicken breast), Baroni (peasant parizer with chicken breast / 9 additives / 54% chicken breast meat), Casa Gustului (pork parizer / 8 additives / 54% chicken)
  8. Barons (mini parizer with chicken / 8 additives / 52% chicken parizer with peppers / 9 additives / 52% pork parizer with pork / 9 additives / 52% pork)
  9. Facos (parizer with chicken / 5 additives / 51% poultry), Aldis (mini parizer with chicken / 4 additives / 51% chicken)
  10. Pick (parizer pork / 5 additives / 50% pork) Aldis (parizer pork / 4 additives / 50% pork), Facos (parizer with pork / 6 additives / 50% pork).

Top 10 brands of parizer by number of food additives:


Here are the rules for choosing healthy sausages:

1. Color is important when choosing sausages

It is advisable to avoid excessively colored products that do not have a natural appearance. Food additives are often used, those aluminum-based dyes, which are extremely dangerous.

2. The price of sausages is an indicator of their quality

Even if you are tempted to choose a sausage that has a low price, you should think that the final products can not cost less than the kilogram of meat they come from, so it is possible that the level of water, chemicals and spices, to exceed the raw material.

3. Moisture shows that the sausages have been injected

If you notice traces of needles in certain varieties of salami, they may have been injected with brine. Also, if the paper in which they are packed has moisture, it is a sign that the percentage of water contained is very high.

4. Sausages that you should avoid

From the category of products with a high degree of risk on the health of the family, especially of the children, there are: Parisian, sausages, sausages, pate.

However, you can also find variants of healthy sausages, if you read the label carefully before buying and avoid ingredients that you do not understand or if you buy products from reliable sources, which are certified as traditional. You should know that the label must include the list of ingredients, additives and flavors, depending on their weight in the product. Food additives, such as E's, can be inscribed either in the form of the European alphanumeric code or in the chemical name.


Sausage - Meat and meat products

SC Altamira Industry SRL
Headquarters: Sos. Panduri, no. 25, pp. P3A, sc. A, et. 3, ap.12, Sector 5, Bucharest
CUI: RO 18445427
Nr.Inreg.Reg.Com: J40 / 3604/2006
Work point: Chiajna Village, Chiajna Commune, Str. Industries, no. 213

Peasant parizer pig - PROMO
Peasant Parisian chicken - PROMO
Parisian peasant ham
Peasant parizer with smoked chicken
Parisian with peppers
Chicken breast cream
Polish chickens
Oltenesti - PROMO
hut
Carnati grill
Pork sausages
Semi-smoked sausages
Spicy sausages
Homemade sausages
Fresh sausage
Salam Victoria
Smoked Victoria salami
Rustic salami
Salam Vara Extra
Salam Vara gastro / mini PROMO
Salam Torpedo
Pork salami
Peasant salami
Salam Poiana
Smoked pork goose / with paprika
Smoked bacon / with paprika
Bacon
Peasant bacon
Kaizer taranesc
Pork breast specialty
Peasant file muscles
Peasant mountain moss
Peasant pork pastrami
Peasant nape
Antricot peasant life
Smoked file muscles
Outlaw muscles
Gypsy muscles
Pressed gypsy muscles
House cutlet
Outlaw cutlet
Smoked neck
Ceafa haiducesca
Pastrama porc
Beef pastrami
Smoked chicken legs
Chicken breast pastrami
Smoked pork ham
Transylvanian ham
Spicy bacon - PROMO
Homemade ham
Chicken breast specialty
Smoked drain
Ciolan preset
Smoked boneless ciolan
Smoked fork bones
Extra coast
Ham with turkey breast
Pork ham
Ham Mezelar
Extra pressed ham
Chicken ham
Peasant drum
Turkey / vegetable drum
Toba ciolan - PROMO
Leber - PROMO
Pastrama I sheep
Small pasta
Pork pulp
Pork snails
Pork shoulder
Moss files
Pork chop
Pork muscle
Pork neck
Pork breast
Pork tenderloin
C.P.L.
Raw fork bones
Pork ribs
Brine pork with bone
Minced pork
Pulp life
Antricot, sparrow, rasol
Brush the beef with bone
Beef chest
Minced meat
Sheep's breast
Boneless sheep leg
Boneless chicken breast
Egg pulp with bone
Chicken wings

Phone: 0722/303742 / 021/4348686
Location: Bucharest, Sector 5
Address: Sos. Panduri, Nr. 25, pp. P3A, Sc. A, Et. 3, Ap.12
E-mail: [email protected]
Web: www.mezelar.ro

Food Guide

Ghidul Agroalimentar SRL
Phone: 0736 016 501
Phone: 0767 815 194
Fax: 031 411 81 66

Copyright & copy 2010 Food Guide
Programming & Design & SEO by Blumenthal
All rights reserved.


Turkey burgers with step by step recipe

Turkey burgers recipe step by step. Homemade burger of minced turkey meat, with homemade buns, cheese, avocado sauce (guacamole) and Mexican salad & # 8222Pico de gallo & # 8221. Turkey meatballs are juicy and fragrant, extremely tasty and healthy.

Among the beef burgers (recipe here) or salmon (recipe here) I made these turkey burgers this summer as well. A healthy homemade burger recipe, without much frying and with sauces and vegetable salads.

First I baked homemade buns for burgers, red and fluffy & # 8211 recipe here.

Then I bought turkey meat (boneless meat) which I ground at home. I do not recommend chest because it is drier than pulp.

I thought of a combination that would highlight more ingredients brought from & # 8222Lumea Noua & # 8221 & # 8211, that is, from the American continent.

We all know that after the 15th century, tomatoes, bell peppers or hot peppers, avocados or even turkeys were brought to Europe. In the days of the conquerors, turkeys were wild and flew through the forests of northern Mexico, those of the American Midwest to Canada.

So my turkey burger can be considered a tribute to these events that have changed the course of human history. The potato is missing from this formula but no one will stop you from adding some french fries to this wonderful turkey burger. Here is the recipe of French Fries & # 8211 double fried potatoes.

For a more spicy and cheerful note, I added a little hot sauce (hot sauce). Of course you can dose it to taste. The cheese I used was queso manchego (Spanish) because I had nowhere to buy Mexican cheese. Basically both are matured cheeses and can be replaced with cheddar or other similar cheese.

I used tender baby spinach leaves but you can replace them with any crunchy lettuce or salad mix (valerianella, arugula, romaine, etc.).

The two sauces were a guacamole (recipe here)

yes the mexican pico de gallo salad (recipe here) & # 8211 with avocado, tomatoes, peppers, onions.

I'll give you the quantities for 6 turkey burgers. Of course you can decrease or increase the quantities as needed.


Parisian house

Some time ago, I saw distributed on Facebook, a video that presented a homemade Parisian recipe. The lady called it "home-cooked salami", but in my opinion it looks very much like the traditional Parisian. And as I saw that the recipe is extremely simple, I decided to try to make this sausage, which is also my favorite sausage (although I know that it is still said to be the most unhealthy, sometimes I buy too) . Well, this recipe is 100% healthy and natural (now, it depends on how full of E's, antibiotics, hormones, etc. the chicken in the store is). Daaar, anyway, I think it's a much healthier alternative to the Parisian in the store. If the look is almost identical to the Parisian in the store, the taste and more texture is not exactly like the Parisian. The homemade one is more pasty, it's not as elastic as the Parisian in the store. But starting from this basic recipe, I think it can be improved a lot. But most of all I was glad that Alex liked it and even ate this Parisian several times. So let's move on to the recipe and how to prepare it.


A healthy alternative to commercial sausages. You can also prepare other types of meat in this way: pork leg, chicken breast or turkey breast.

I really liked this way of preparing pork neck. An aromatic steak comes out, full of taste and well coagulated. It slices well and hot, but I like it cold the most. It has a more natural taste, compared to commercial sausages. It is perfect for canapés, but also as an appetizer at Continue Reading & # 8220Cold pork neck steak & # 8221


The Parisian is made of bird skin, emulsion of mice, stingers, cartilage and up to 19 additives

There is a saying: to eat Paris on the milestone, on the newspaper. It was, thus, a gastronomic act & # 8230 romantic. But romanticism passes quickly, and, as in the case of other products preferred by Romanians (mititeii or crenvurștii), you find that the Parisian is a bomb with E's and many & bdquominciunele & rdquo.

The Pro Consumers Association (APC) purchased from the large commercial structures (hypermarkets / supermarkets) 52 types of Parisian, in order to conduct a study to draw attention to the content of these products and the potential effects on consumer health.

In the 52 products analyzed, 48 food additives and dozens of other substances were identified.

Forgotten recipes

Unfortunately, the Parisian marketed in hypermarkets no longer has any of the consistency, flavor, taste and nutrients of this type of preparation as it was manufactured a few decades ago. From a fine-grained preparation obtained only from quality I beef, lard, pepper and salt, today most varieties are made from emulsion of rind / bird skin, tendons, cartilage, starch, soy, water and chemicals in abundance & rdquo, says Assoc. dr. Costel Stanciu, president of APC Rom & acircnia.

Additives, our daily food

All the analyzed products contain food additives, ie E's, from 3 p & acircna to 19. We will present the percentage of the analyzed products and what was found in them:

  • Sodium nitrite, a suspicious preservative, was used in 85%
  • 79% used diphosphates
  • 73% are stained with carmine / E120 / carminic acid, a bright red dye obtained from an insect species called cochineal
  • At 73% the taste and aroma were potentiated with sodium monoglutamate
  • 54% mechanically separated poultry (mechanically separated chicken and turkey, mechanically separated chicken and mechanically separated turkey) were used, and 38% of them did not specify the amount of mechanically separated poultry used in making those assortments
  • Carrageenan, a thickening agent suspected of causing certain medical conditions, was used in 50% of cases.
  • Sodium erythorbate was used in 37%
  • Triphosphates were used in 33%
  • Sodium acetate was used in 27%
  • Sodium ascorbate was used in 25%
  • Guar gum and polyphosphates were used in 23%, respectively
  • Citric acid was used in 19%. In 19% of the analyzed products, the quantity of meat used to make that assortment of Parisian cheese is not mentioned in the list of ingredients.
  • Sodium citrates were used in 18%
  • Xanthan gum was used at 15%
  • Sodium isoascorbate was used in 13%
  • Sodium tartrate and calcium lactate were used in 12%, respectively
  • Sodium alginate, mono- and diglycerides of fatty acids were used in 8%, respectively
  • 8% calcium sulfate was used.

Top 10 brands by meat content

● Kaufland Classic (pork parizer. German delicacy Lyoner) / Germany, with 84% pork and 4 additives

● Zimbo (peasant parizer with peppers) / Hungary, with 80% pork and 6 additives

● Appetite (pork parizer / 5 additives, pepper parizer / 6 additives) with 63% pork

● Appetite (parizer bird / 4 additives / 60% poultry parizer peasant chicken breast / 6 additives / 60% meat chicken breast), Baroni (parizer bird / 9 additives / 60% chicken)

● Auchan (chicken breast parizer / 8 additives / 57% chicken breast)

● Casa Gustului (Parisian with peppers / 8 additives / pork 55%)

● Gustoso (peasant parizer with chicken breast / 9 additives / 54% chicken breast), Baroni (peasant parizer with chicken breast / 9 additives / 54% chicken breast meat), Casa Gustului (pork parizer / 8 additives / 54% chicken)

● Barons (mini parizer with chicken / 8 additives / 52% chicken parizer with peppers / 9 additives / 52% pork parizer with pork / 9 additives / 52% pork)

● Facos (chicken parizer / 5 additives / 51% poultry), Aldis (mini chicken parizer / 4 additives / 51% chicken)

● Pick (parizer pork / 5 additives / 50% pork) Aldis (parizer pork / 4 additives / 50% pork), Facos (parizer with pork / 6 additives / 50% pork).

Top 10 brands by number of E's

● DiaVist (ham parizer), 19 additives

● DiaVist (parizer with bird and pork), 16 additives

● DiaVist (parizer with chicken parizer with turkey), 15 additives

● Fox (parizer mini), 13 additives

● Matache Măcelaru (peasant Parisian), Carrefour (sliced ​​Parisian, Parisian with peppers), 11 additives

● Reinert (sliced ​​parizer), 10 additives

● Gustoso (peasant pariser with chicken breast), Baroni (parizer with peppers, parizer with pork, peasant parizer with chicken breast, parizer of poultry), Lust (parizer with poultry meat), 9 additives

● Auchan (chicken breast pariser), Carrefour (bird parizer), Casa Gustului (pepper parizer, pork parizer), Baroni (mini chicken parizer), Meda (peasant parizer, peasant pariser with chicken breast), 8 additives

● Campofrio (parizer with bird), Caroli (parizer with bird), Fox (parizer with chicken breast), Benedek (parizer with mushrooms), Poftă Bună (parizer with pork, parizer Familia), DiaVist (Supreme. ), 7 additives

● Cris-Tim (miniparizer with chicken), Auchan (parizer with chicken, parizer with pork), Alpinia (miniparizer with chicken), Apetit (parizer with peppers, peasant pariser with chicken breast), Matache Măcelaru (parizer with chicken beef), Zimbo (peasant parizer with peppers), Ifantis (parizer with turkey meat), Facos (with pork), 6 E's.

Assortments analyzed

Assortments of parizer manufactured / distributed by: Facos, Meda, Agricola, MegaFood-Com, Aldis, Reinert, DiaVist, Prodcom Gratitude, Pick Hungary, Ifantis, Perfect Poultry Slovenia, CrisTim, Zimbo Hungary, Auchan, AIA Italy, Cora were analyzed , Lidl, Penny, Kaufland, Fox, Carrefour, Perutnina Slovenia, Matache Măcelaru, Caroli, Goodies Meat Production, Rewe and Arterimpex. The study was conducted by a team of APC experts, coordinated by Assoc. Dr. Costel Stanciu.

We must take into account the quantity of meat in that product and the main nutrients mentioned in the nutrition declaration: the amount of protein, saturated fats / fatty acids, salt content. Avoid Parisian assortments that contain food additives, such as sodium monoglutamate, carrageenan, carmine and sodium nitrite. The pariser obtained from mechanically separated meat (leftovers after manual removal of meat from bones, ie muscle tissue, cartilage, blood vessels, nerves and connective tissue) with additions of poultry skin, sugars, collagen and starch, which fact masks the low quality of the products & rdquo; advise us from APC. Do not forget the shelf life and storage conditions in the retail space. "Due to the high content of salt and food additives with carcinogenic risk, Parisian should not be part of the diet of children and adults with cardiovascular disease," says Assoc. Dr. Costel Stanciu.


It is very easy to prepare & # 8211 homemade parizer! It is impossible to buy it from the store!

Try this recipe and you will no longer buy parizer from the store. It comes out tasty and good-looking. You can serve it with confidence to children. Quick, simple, tasty - a great alternative to salami in the store.

INGREDIENT:

-400 gr of chicken breast (1 breast)

-380-400 gr of boneless skinless thighs (3 thighs)

-1 tablespoon raw beetroot juice

-1/3 teaspoon ground black pepper or to taste

METHOD OF PREPARATION:

1.Put the meat in a saucepan with water, bring it to the boil and drain the water.

2. Then, rinse the meat, rinse the pan, transfer the meat back to the pan, pour clean cold water, add onions, black peppercorns and bay leaves, bring to a boil, reduce heat and cook the meat for 20- 25 minutes, until ready.

3. Cut the bacon (without the rind) into small cubes.

Advice. We recommend that you freeze the bacon a little in time, because it is easier to cut.

4. Remove the meat, let it cool and strain 350 ml of the soup.

5. Add the gelatin to the soup, mix and let it swell.

6. Peel the beets, pass them through a large grater, transfer to a few layers of gauze and drain the juice.

7. Cut the meat into pieces, add the garlic given through the press, salt, nutmeg, black pepper, soup with puffed gelatin and beet juice. Pass the ingredients with the blender vertically for 8-10 minutes, until you get a homogeneous composition.

Advice. You can also use the food processor.

8. Add the bacon and mix well so that the pieces are evenly distributed.

9. Take a clean cardboard box from under the milk or a plastic bottle with the neck cut, make a hole in the middle and fill it with composition. Shake the box periodically, and finally hit the table a few times.

Advice. Try to distribute the pieces of bacon evenly, so that each slice of parizer contains approximately the same amount.

10. Wrap the form tightly in a few layers of plastic wrap and refrigerate for at least 8 hours or overnight.

11. Cut the box with scissors and carefully remove the Parisian.

The slices keep their shape well and look incredibly appetizing. Parisian is very tasty, and bacon is very welcome in this recipe.


Sausage - Meat and meat products

SC Altamira Industry SRL
Headquarters: Sos. Panduri, no. 25, pp. P3A, sc. A, et. 3, ap.12, Sector 5, Bucharest
CUI: RO 18445427
Nr.Inreg.Reg.Com: J40 / 3604/2006
Work point: Chiajna Village, Chiajna Commune, Str. Industries, no. 213

Peasant parizer pig - PROMO
Peasant Parisian chicken - PROMO
Parisian peasant ham
Peasant parizer with smoked chicken
Parisian with peppers
Chicken breast cream
Polish chickens
Oltenesti - PROMO
hut
Carnati grill
Pork sausages
Semi-smoked sausages
Spicy sausages
Homemade sausages
Fresh sausage
Salam Victoria
Smoked Victoria salami
Rustic salami
Salam Vara Extra
Salam Vara gastro / mini PROMO
Salam Torpedo
Pork salami
Peasant salami
Salam Poiana
Smoked pork goose / with paprika
Smoked bacon / with paprika
Bacon
Peasant bacon
Kaizer taranesc
Pork breast specialty
Peasant file muscles
Peasant mountain moss
Peasant pork pastrami
Peasant nape
Antricot peasant life
Smoked file muscles
Outlaw muscles
Gypsy muscles
Pressed gypsy muscles
House cutlet
Outlaw cutlet
Smoked neck
Ceafa haiducesca
Pastrama porc
Beef pastrami
Smoked chicken legs
Chicken breast pastrami
Smoked pork ham
Transylvanian ham
Spicy bacon - PROMO
Homemade ham
Chicken breast specialty
Smoked drain
Ciolan preset
Smoked boneless ciolan
Smoked fork bones
Extra coast
Ham with turkey breast
Pork ham
Ham Mezelar
Extra pressed ham
Chicken ham
Peasant drum
Turkey / vegetable drum
Toba ciolan - PROMO
Leber - PROMO
Pastrama I sheep
Small pasta
Pork pulp
Pork snails
Pork shoulder
Moss files
Pork chop
Pork muscle
Pork neck
Pork breast
Pork tenderloin
C.P.L.
Raw fork bones
Pork ribs
Brine pork with bone
Minced pork
Pulp life
Antricot, sparrow, rasol
Brush the beef with bone
Beef chest
Minced meat
Sheep's breast
Boneless sheep's leg
Boneless chicken breast
Egg pulp with bone
Chicken wings

Phone: 0722/303742 / 021/4348686
Location: Bucharest, Sector 5
Address: Sos. Panduri, Nr. 25, pp. P3A, Sc. A, Et. 3, Ap.12
E-mail: [email protected]
Web: www.mezelar.ro

Food Guide

Ghidul Agroalimentar SRL
Phone: 0736 016 501
Phone: 0767 815 194
Fax: 031 411 81 66

Copyright & copy 2010 Food Guide
Programming & Design & SEO by Blumenthal
All rights reserved.


Home parizer & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

My dear ones, today I present you a brilliant recipe for parizer of house, chicken breast, healthy and tasty. I admit that I haven't eaten Parisian cheese for years, in fact I don't eat sausages in general, I rarely buy beef pastrami or beef salami, when I'm very hungry. I also admit that sometimes I miss the taste of the Parisian from my childhood, made with chicken and without the chemicals we now find in each of them.

Honestly, I'm horrified to look at the packaging of the Parisians because in addition to a small percentage of mechanically separated chicken, we find bacon, mice, soy, dyes, preservatives, flavor enhancers and other wonders. So I chose to make my Parisian at home according to a Moroccan recipe.

For a homemade parizer you need simple ingredients, which you probably already have in the fridge and in the kitchen and a blender or a vertical mixer. And that's it. You can make your own Parisian as you like, add different spices or make it from different types of meat. It doesn't matter, it just has to be to your taste. I said above like this parizer of house he is also healthy. Yes, it is because it does not contain anything chemical and because it has a small amount of oil in the composition and in addition, it also boils.

So it tastes and is healthy. What I wish I had more. The taste is that of a true Parisian, from my childhood. I added green olives, but you can add any ingredients you want: bell peppers, mushrooms, cheese, peppercorns. It will be very good anyway. The Parisian is served cold, for breakfast or as a snack and is kept in the refrigerator, well wrapped in plastic wrap for 3-4 days.


Video: Lidl tips - στήθος γαλοπούλας (January 2022).