http://prasici.blog.rs/blog/prasici prasici 2026-06-16T23:44:52Z http://prasici.blog.rs/blog/prasici/generalna/2008/12/30/kako-se-to-radi-na-dalekom-istoku <div align="center"><object type="application/x-shockwave-flash" width="450" height="350" data="http://www.youtube.com/v/HGVnLo0JlJM" id="ltVideoYouTube"><param name="movie" value="http://www.youtube.com/v/HGVnLo0JlJM" /><param name="wmode" value="transparent" /><param name="allowScriptAcess" value="sameDomain" /><param name="quality" value="best" /><param name="bgcolor" value="#FFFFFF" /><param name="FlashVars" value="playerMode=embedded" /></object> </div><div align="center">&nbsp;</div><div align="center">Obavezno pogledajte!!! <br /></div> Generalna 2008-12-30T14:41:39Z prasici http://prasici.blog.rs/blog/prasici/generalna/2008/12/29/za-sve-domacice-bloga-predlog-za-novu-godinu <p><span style="font-weight: 400"><span style="font-size: 16pt; font-family: Comic Sans MS; color: #cc0099">Jela od prasetine i svinjetine</span></span></p><table bgcolor="#ffffe8" border="1" cellpadding="0" cellspacing="0" height="520" style="border-style: solid; border-color: #af753a" width="790"><tbody><tr><td align="center" height="10" style="border-style: none; border-width: medium" width="108">&nbsp;</td> <td align="center" height="10" style="border-style: none; border-width: medium" width="568"> <h2> <a href="http://www.orlovat.org.yu/Kuvar/jela-sa-mesom/image/svinjsko/7b772db216.jpg" target="_blank"> <img src="http://www.orlovat.org.yu/Kuvar/jela-sa-mesom/image/svinjsko/7b772db216.jpg" border="0" width="277" height="159" align="left" /></a></h2> </td> <td align="center" height="10" style="border-style: none; border-width: medium" width="106"> &nbsp;</td> </tr> <tr> <td height="525" style="border-style: none; border-width: medium" width="108">&nbsp;</td> <td height="525" style="border-style: none; border-width: medium" width="568"> <table border="1" cellpadding="0" cellspacing="0" style="border-width: 0px" width="572"> <tbody><tr> <td align="left" style="border-style: none; border-width: medium"> <hr /> <h2 align="center"><span style="font-size: x-small; color: #0000ff"> <span style="font-weight: 400">Sadržaj: 34. recepta</span></span></h2> <h2 align="center">&nbsp;</h2> <table border="1" cellpadding="0" cellspacing="0" height="11" style="border-width: 0px" width="570"> <tbody><tr> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"><span style="font-size: x-small"> Svinjske krmenadle s kiselim paprikama</span></span></span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small"> Svinjske &scaron;nicle sa renom</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"><span style="font-size: x-small"> &Scaron;pikovana bela pečhenica</span></span></span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small"> Punjene krmenadle</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"><span style="font-size: x-small"> Kremenadle s maslacem</span></span></span><h2><a href="http://www.orlovat.org.yu/Kuvar/jela-sa-mesom/image/svinjsko/6974dbf1cd.jpg" target="_blank"><img src="http://www.orlovat.org.yu/Kuvar/jela-sa-mesom/image/svinjsko/6974dbf1cd.jpg" border="0" width="281" height="159" align="right" /></a></h2></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small"> Kare sa suvim &scaron;ljivama</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"><span style="font-size: x-small"> Kalnički gula&scaron;</span></span></span></td> <td style="border-style: none; border-width: medium"> <h2><span style="font-family: Trebuchet MS"> <span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: x-small"> Rolovana krmenadla sa 4. nadeva</span></span></span></span></h2> </td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"><span style="font-size: x-small"> Punjeno prase</span></span></span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small"> Rolovana krmenadla</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"><span style="font-size: x-small"> Svinjsko meso sa povrćem</span></span></span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small"> Sveža i dimljena svinjetina sa sočivom</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"><span style="font-size: x-small"> Svinjska pleća iz Toskane</span></span></span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small"> Trbu&scaron;ina punjena povrćem</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-size: x-small; font-family: Trebuchet MS; color: #000000"> Zapečene &scaron;nicle</span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small"> Kotleti &quot;kasino&quot;</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-size: x-small; font-family: Trebuchet MS; color: #000000"> Slasni &scaron;areni popljeti</span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small"> Rolnice punjene spanaćem</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-size: x-small; font-family: Trebuchet MS; color: #000000"> Papci u saftu</span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small"> Rebra sa krompirom</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-size: x-small; font-family: Trebuchet MS; color: #000000"> File Velington II</span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small"> Krmenadle u kupusu</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-size: x-small; font-family: Trebuchet MS; color: #000000"> Kastrola</span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small"> Hladna punjena praseća krmenadla</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-size: x-small; font-family: Trebuchet MS; color: #000000"> Odresci u pivu</span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small"> Prase sa krompirom na mađarski</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-size: x-small; font-family: Trebuchet MS; color: #000000"> &Scaron;nicle u sosu od kačkavalja</span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small">Svinjske kotleti sa klekom</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"><span style="font-size: x-small"> Karapandža</span></span></span></td> <td style="border-style: none; border-width: medium"> <span style="font-family: Trebuchet MS"> <span class="postdetails"> <span style="font-size: x-small">Svinjski file s crvenom narančom</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: x-small; font-family: Arial"> Kalnički gula&scaron;</span></span></span></td> <td style="border-style: none; border-width: medium"> <span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: x-small"> Kuvana-pečena rebra</span></span></span></td> </tr> <tr> <td style="border-style: none; border-width: medium"> <span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: x-small">Rebra na kineski način</span></span></span></td> <td style="border-style: none; border-width: medium"> <span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: x-small"> Rebra na lovački način</span></span></span></td> </tr> </tbody></table> </td> </tr> </tbody></table> <table border="1" cellpadding="0" cellspacing="0" style="border-width: 0px" width="572"> <tbody><tr> <td align="center" height="10" style="border-style: none; border-width: medium"> <hr /> <h2 align="left"><span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: small; font-family: Arial; color: #0000ff">Svinjske krmenadle s kiselim paprikama</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci i Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postbody"> <span style="font-size: x-small; color: #000000">Kilogram svinjskih krmenadli oprati, olako istucati i posoliti. Uzeti djuvec od emajla, poredjati krmenadle, a preko njih staviti secene babure paprike iz tursije, onoliko komada koliko ima krmenadli. Sad sipati malo vode, dodati 1 kasiku masti, staviti djuvec u pecnicu i peci dok jedna strana mesa ne porumeni. Zatim okrenuti i drugu stranu, pa kada i druga strana bude dobila rumenu boju znaci da su krmenadle pecene. Služiti ih sa istim paprikama i preliti sokom u kome su se pekle.</span></span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Olgica.</span></span></h2> <hr /> </td> </tr> <tr> <td align="center" height="10" style="border-style: none; border-width: medium"> <h2 align="left"><span class="postdetails"> <span style="font-weight: 400"> <span style="font-size: small; font-family: Arial; color: #0000ff">&Scaron;</span></span></span><span style="font-weight: 400"><span style="font-family: Arial"><span class="postdetails"><span style="font-size: small; color: #0000ff">pikovana bela pečhenica</span></span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci </span></span><span style="font-size: x-small; color: #000000"> <span style="font-weight: 400">za 4. osobe:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postbody"> <span style="font-size: x-small; color: #000000">килограм беле свињске <br /> печенице (вајсбратне), <br /> 50 г суве димљене сланине, <br /> 2-3 чена белог лука, <br /> бели бибер, со, <br /> 100 г маслаца, <br /> вода или супа за преливање.</span></span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postbody"> <span style="font-size: x-small; color: #000000">Месо оперите, очистите од жилица и осушите салветом. Ножем направите зарезе и надените га комадићима белог лука и сланине. Посолите са свих страна и натрљајте бибером. У шерпи добро угрејте маслац, пропржите печеницу са свих страна, па је преливајте водом или супом док не постане мекана. Кад порумени, извадите је и исеците на танке комаде, поређајте их на тањир а около ставите кнедле од сира..</span></span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small">Autor </span><span class="name"> <span style="font-size: x-small; font-family: Arial; color: #800080"> Bodyguard</span></span><span style="font-size: x-small">.</span></span></h2> <hr /></td> </tr> <tr> <td align="center" height="10" style="border-style: none; border-width: medium"> <h2 align="left"><span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: small; font-family: Arial; color: #0000ff"> Kremenadle s maslacem</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; font-family: Arial; color: #000000">700 г крменадли,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; font-family: Arial; color: #000000">100 г маслаца,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; font-family: Arial; color: #000000">2 кашике уља,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; font-family: Arial; color: #000000">чен белог лука,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; font-family: Arial; color: #000000">гранчица рузмарина,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; font-family: Arial; color: #000000">пола кашичице млевеног кумина,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; font-family: Arial; color: #000000">кашичица капара,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; font-family: Arial; color: #000000">мало сецканог першуна,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; font-family: Arial; color: #000000">со i бибер..</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postbody"> <span style="font-size: x-small; color: #000000">Крменадле излупајте тучком за месо, посолите, прелијте с мало уља и оставите на хладном месту преко ноћи. Након тога загрејте остатак уља у тигању и пеците крменадле да порумене с обе стране. Извадите их и сложите на тањир. У блендер ставите растопљен маслац и зачине, измиксујте и одмах прелијте крменадле. Послужите топле уз моцарелу и печен кромпир.</span></span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Bodzguard.</span></span></h2> <hr /> </td> </tr> <tr> <td align="center" height="10" style="border-style: none; border-width: medium"> <h2 align="left"><span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: small; font-family: Arial; color: #0000ff">Kalnički gula&scaron;</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">45 dag svinjske plećke <br /> 25 dag svinjske jetre <br /> 15 dag svinjskih pluća <br /> 50 dag krumpira <br /> 5 glavica luka <br /> 2 dl bijelog vina <br /> 2 mrkve <br /> crvena paprika <br /> sol, papar.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postbody"> <span style="font-size: x-small; color: #000000">Meso i iznutrica dobro operite i narežite na manje komade, a na zagrijanoj masnoći kratko prepržite nasjeckani luk. Dodajte meso i iznutrice i na kraju oči&scaron;ćenu i na kolute narezanu mrkvu. Dolijte malo vode, posolite i popaprite te zalijevajte mje&scaron;avinom vina i vode. <br /> Pirjajte da meso upola omek&scaron;a i dodajte oguljeni i na kockice narezani krumpir te zalijte vodom da svi sastojci budu pokriveni i kuhajte da meso i krumpir omek&scaron;aju</span></span></span><span class="postbody"><span style="font-size: x-small; font-family: Arial; color: #000000">.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Gaby.</span></span></h2> <hr /> </td> </tr> </tbody></table> <table border="1" cellpadding="0" cellspacing="0" style="border-width: 0px" width="572"> <tbody><tr> <td align="center" height="10" style="border-style: none; border-width: medium"> <h2 align="left"><span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: small; font-family: Arial; color: #0000ff">Punjeno prase</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postbody"> <span style="font-size: x-small; color: #000000">1 prase praseće iznutrice (srce, bubrezi i džigerica), <br /> 100 grama &scaron;unke, <br /> 3 &scaron;oljice barenog pirinča, <br /> 1 &scaron;olja kisele pavlake, <br /> 2 jajeta, <br /> 1 glavica luka, <br /> so, <br /> biber</span></span></span><span class="postbody"><span style="font-size: x-small; font-family: Arial; color: #000000">.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postbody"> <span style="font-size: x-small; color: #000000">Luk sitno naseckajte, a iznutrice od praseta sameljite na ma&scaron;ini za meso zajedno sa &scaron;unkom. Luk propržite na ulju dok ne omek&scaron;a, a zatim mu dodajte iznutrice, posolite, pobiberite i ostavite jo&scaron; malo na vatri. Prohladite smesu, pa joj dodajte obaren pirinač, pavalaku i jaja i sve prome&scaron;ajte. Ovim nadevom punite prethodno uređeno i oči&scaron;ćeno prase. Otvor za&scaron;ijte koncem. Stavite prase u pleh i pecite ga u zagrejanoj rerni. U pleh povremeno sipajte vodu, a kako bi prase imalo lep&scaron;u i rumeniju kožuricu, povremeno ga možete prelivati pivom. Okrećite pečenje u plehu, kako bi se ravnomerno ispeklo sa svih strana. Pečenje je gotovo posle 2-3 sata.</span></span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Kuvar.</span></span></h2> <hr /> </td> </tr> <tr> <td align="center" height="10" style="border-style: none; border-width: medium"> <h2 align="left"><span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: small; color: #0000ff">Svinjsko meso sa povrćem<img src="http://www.orlovat.org.yu/Kuvar/jela-sa-mesom/image/svinjsko-s-povrcem.jpg" border="0" width="465" height="156" align="right" /></span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postbody"> <span style="font-size: x-small; color: #000000">600 g svinjskog mesa <br /> 50 g margarina <br /> 50 g slanine <br /> slatka mlevena paprika <br /> 1 crni luk <br /> 1 čen belog luka <br /> 1 jabuka <br /> 2 seckana paradajza <br /> majčina du&scaron;ica <br /> suvi biljni začin <br /> vorčester <br /> 1 ka&scaron;ika bra&scaron;na <br /> biber <br /> so</span></span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postbody"> <span style="font-size: x-small; color: #000000">Meso isecite na trake, propržite na margarinu sa alevom paprikom, pa ga izvadite i u istom tiganju propržite slaninu i crni luk. <br /> Vratite meso, dodajte paradajz, jabuku i beli luk. Začinite majčinom du&scaron;icom, suvim biljnim začinom, vorčesterom, sipajte vodu i dinstajte. <br /> Na kraju malo zgusnite bra&scaron;nom i servirajte s pečenim krompirima.</span></span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Maja.</span></span></h2> <hr /> </td> </tr> <tr> <td align="center" height="10" style="border-style: none; border-width: medium"> <h2 align="left"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postdetails"> <span style="font-size: small; color: #0000ff">Svinjska pleća iz Toskane</span></span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postbody"> <span style="font-size: x-small; color: #000000">svinjska plećka od oko 1kg <br /> 150gr pr&scaron;ute <br /> maslinovo ulje <br /> puter <br /> origano, bosiljak <br /> suva žalfija <br /> majčina du&scaron;ica (timijan) <br /> biber <br /> ča&scaron;a belog vina <br /> so.</span></span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postbody"> <span style="font-size: x-small; color: #000000">Lepo obrađeni komad plećke, dobro usolite sa svih strana. <br /> Pome&scaron;ajte po ka&scaron;ikicu origana, bosiljka, žalfije, majčine du&scaron;ice i bibera, pa meso sa svih strana uvaljajte u me&scaron;avinu, da se začini dobro zalepe. <br /> Meso stavite u pleh ili vatrostalnu posudu podmazanu puterom i prekrijte ga tankim &scaron;nitama pr&scaron;ute. <br /> Zalijte sa malo maslinovog ulja, prekrijte aluminijumskom folijom i pecite u rerni na srednjoj temperaturi. Posle dvadesetak minuta dolijte belo vino, a kada meso omek&scaron;a skinite foliju da bi lepo porumenelo (pazite, ako foliju skinete prerano pr&scaron;uta će vam pregoreti). Meso treba da se peče ukupno oko sat vremena. Ako je neophodno, tokom pečenja možete da dolijete i malo vode. <br /> Služite uz neko snažno crno vino, recimo kaberne sovinjon ili crnogorski vranac.</span></span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Sl.</span></span></h2> <hr /> </td> </tr> <tr> <td align="center" height="10" style="border-style: none; border-width: medium"> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: small; font-family: Arial; color: #0000ff">Zapečene &scaron;nicle</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">800gr &scaron;nicli od svinjskog buta <br /> 200gr pr&scaron;ute ili domaće &scaron;unke <br /> 200gr ementalera <br /> bra&scaron;no <br /> 2 &ndash; 3 jajeta <br /> ulje, so.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-family: Arial"><span class="postbody"> <span style="font-size: x-small; color: #000000">&Scaron;nicle malo izlupajte tučkom za meso, kako biste ih omek&scaron;ali i malo rastanjili. <br /> Pripremite dva dublja tanjira: u jedan razbijte jaja i razmutite ih vilju&scaron;kom, a u drugi sipajte bra&scaron;no. <br /> Svaku &scaron;niclu posolite sa obe strane, uvaljajte u bra&scaron;no, otresite da spadne vi&scaron;ak, pa umočite u razmućena jaja. Pržite u tiganju sa dosta vrelog ulja, dok &scaron;nicle ne porumene. <br /> &Scaron;nicle poređajte u vatrostalnu posudu, pa na svaku stavite po listić pr&scaron;ute ili &scaron;unke i tanku kri&scaron;ku sira. <br /> Stavite u dobro zagrejanu rernu i zapecite tek toliko da se sir otopi. Služite vruće, bez previ&scaron;e aromtičnih salata ili priloga, kako biste potpuno osetili finu kombinaciju ukusa ovih &scaron;nicli.</span></span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Sl.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: small; font-family: Arial; color: #0000ff">Slasni &scaron;areni popljeti</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">600gr svinjskog buta <br /> 1 zelena paprika <br /> 1 crvena paprika <br /> 1 &scaron;argarepa <br /> 1 praziliuk <br /> ulje, so <br /> biber <br /> per&scaron;un.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">O&scaron;trim nožem, meso isecite na manje &scaron;nicle (oko 50gr svaka), pa ih malo rastanjite tučkom za meso.<br /> Paprike, &scaron;argarepu i praziluk očistite i dobro operite, pa ih nasecite na tanke &scaron;tapiće. <br /> &Scaron;nicle poslite i pobiberite, pa na svaku stavite po jedan &scaron;tapić od svakog povrća. <br /> Zamotajte &scaron;nicle u rolnice i pričvrstite ih čačkalicama ili ih nanižite na ražnjiće. <br /> Pecite na ro&scaron;tlju, u grileru ili tiganju sa malo ulja. Služite vruće, sa hrskavim domaćim hlebom i nekim kremastim sosom na bazi majoneza.</span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Sl.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: small; font-family: Arial; color: #0000ff">Papci u saftu</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">1kg svinjskih nožica <br /> 3 glavice crnog luka <br /> 1 zelena paprika <br /> 2 &scaron;argarepe <br /> koren zelena <br /> aleva paprika <br /> biber, so.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">Papke zasecite uzduž po sredini, obarite u vodi pa im pažljivo povadite krupne kosti da papci ostanu celi. <br /> Luk sitno iseckajte, propržite na malo ulja pa dodajte sitno iseckanu papriku. Dinstajte jo&scaron; nekoliko minuta pa smesu uspite u vatrostalnu ili zemljanu posudu (đuveč) i začinite vegetom, biberom i solju. Zatim izrendajte &scaron;argarepe i zelen. <br /> Prego svega poređajte papke, začinite vegetom, biberom i alevom paprikom. <br /> Prelijte sa ča&scaron;om vina i zapecite u rerni. Papke služite uz belo vino.</span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Sl.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: small; font-family: Arial; color: #0000ff">File Velington 2</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">&frac12; kg lisnatog testa <br /> 1 svinjski file od 300 - 400gr <br /> 1 glavica crnog luka <br /> 200gr pečurki <br /> 2 kisela krastavca <br /> 1 dl belog vina <br /> 1dl kisele pavalke <br /> biber, so <br /> malo dodatka jelima <br /> per&scaron;unov list <br /> 1 jaje <br /> ulje.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">Na pobra&scaron;njenoj podlozi, lisnato testo oklagijom tanko razvucite u pravougaonik debljine oko 4 milimetra, pa radlom ili o&scaron;trim nožem lepo oblikujte opsecajući krajeve. <br /> Na malo ulja propržite sitno iseckan luk, pa kad omek&scaron;a dodajte vino i iseckane pečurke i kisele krastavce. Kad tečnost ispari, stavite u tiganj ceo file i propržite da mu se uhvati korica sa svih strana. Sklonite sa vatre i ostavite da se prohladi. <br /> File posolite i pobiberite, a u povrće dodajte iseckan per&scaron;unov list i kiselu pavlaku. Na testo stavite file, obložite povrćem i zarolajte. Ukrasite trakicama od testa. <br /> Stavite u podmazan pleh, premažite jajetom i pecite u rerni zagrejanoj na 210 stepeni dok testo dobro ne porumeni. <br /> Izvor Casopis Gurman.</span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Sl.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: small; font-family: Arial; color: #0000ff">Kastrola</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">1/2kg svinjetina <br /> 300gr gra&scaron;ka &scaron;ećerca <br /> 4 krompira <br /> 2 glavice luka <br /> bra&scaron;no, ulje <br /> aleva paprika <br /> 1dl soka od paradajza <br /> vegeta, biber <br /> so, per&scaron;un.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">Meso isecite na kocke veličine pola zalogaja, a luk olju&scaron;tite i sitno iseckajte. <br /> Krompir ogulite, isecite na četvrtine i potopite u hladnu vodu, pa ostavite sa strane. <br /> Zagrejte malo ulja u &scaron;erpi, pa dodajte luk. Posolite i pržite me&scaron;ajući dok luk ne omek&scaron;a. Dodajte kockice mesa, prome&scaron;ajte i nalijte ča&scaron;om vode. <br /> Dodajte vegetu i dinstajte poklopljeno dok meso ne omek&scaron;a, pa dodajte krompir i gra&scaron;ak. Nalijte vodom, dodajte ka&scaron;ičicu aleve paprike i sok od paradajza i kuvajte dok povrće ne bude potpuno meko i skuvano. <br /> Pospite jelo ka&scaron;ikom bra&scaron;na i brzo prome&scaron;ajte da se ne bi stvorile grudvice. Pobiberite i prokuvajte jo&scaron; par minuta. Služite posuto per&scaron;unom. <br /> Izvor Casopis Gurman.</span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Sl.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: small; font-family: Arial; color: #0000ff">Odresci u pivu</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">4 veća odreska od svinjskog vrata <br /> 1 boca piva <br /> veza zeleni za supu <br /> 1dl soka od paradajza <br /> pola limuna <br /> bra&scaron;no <br /> biber, vegeta, so.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">Odreske začinite solju, biberom i vegetom, pa zajedno sa iseckanom zeleni poređajte u dublji sud. Dodajte sok od paradajza, zalijte pivom da ogrezne i stavite na vatru. <br /> Kad provri i pivo zapenu&scaron;a, smanjite vatru da lagano krčka. Ako se sok jako ukuva pre nego &scaron;to je meso gotovo, dolijte jo&scaron; malo piva. <br /> Kad su gotove, &scaron;nicle izvadite, pa u moču od kuvanja ume&scaron;ajte malo bra&scaron;na da se zgusne. Kad ponovo proključa, skinite sa vatre i prelijte meso. <br /> Služite toplo uz krompir, svež kupus ili tur&scaron;iju. Posle takvog ručka, prijaće ča&scaron;a &scaron;pricera ili hladnog piva. <br /> Izvor Casopis Gurman.</span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Sl.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: small; font-family: Arial; color: #0000ff">&Scaron;nicle u sosu od kačkavalja</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">oko 1 kg svinjskog mesa (za &scaron;nicle) <br /> 5-6 glavica crnog luka <br /> 3-4 cena belog luka <br /> so, biber <br /> 0.5 bujona od mesa <br /> pečeni krompir <br /> 0.5 kg pečuraka <br /> 200 ml belog vina <br /> 100 g izrendanog kačkavalja <br /> 1 kisela pavlaka <br /> 1 ka&scaron;ičica mlevene paprike <br /> 250 ml mleka <br /> so, biber <br /> ulje <br /> puter.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">Meso, odnosno &scaron;nicle, oprati, prosu&scaron;iti kuhinjskom krpom, izlupati, malo posoliti, pobiberiti i propržiti na vrelom ulju s obe strane. Izvaditi &scaron;nicle i naređati u đuveč (pokriti dno). Crni luk očistiti, iseckati na kockice i propržiti na ulju gde su se &scaron;nicle pržile. Preko &scaron;nicli raspodeliti proprženi luk, preko njega posuti beli luk isečen na listiće, zaliti bujonom i staviti u rernu da se dinstaju. &Scaron;nicle dinstati dok meso ne omek&scaron;a, a pored tepsije &ndash; đuveča staviti nekoliko krompira da se peku. Za to vreme oprati pečurke, malo ih kuhinjskom krpom prosu&scaron;iti i iseći na deblje listove. <br /> Pečurke propržiti na malo putera uz dodatak belog vina. Pržiti ih dok ne ispari sva tečnost. <br /> Preliv: <br /> Rastopiti puter (veličine oraha), dodati ravnu ka&scaron;iku bra&scaron;na i uz me&scaron;anje malo propržiti. Dodati mlevenu papriku , prome&scaron;ati, sipati kiselu pavlaku pome&scaron;anu s mlekom i kačkavaljem, dobro izme&scaron;ati i jo&scaron; malo kuvati. Posoliti i pobiberiti po ukusu. Dinstane &scaron;nicle servirati uz pripremljene pečurke i pečeni krompir preliven sosom od kačkavalja. &Scaron;nicle se mogu preliti i sopstvenim sosom koji se stvori prilikom dinstanja.</span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Pandora.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: small; color: #0000ff">Karapandža</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">7 dag dimljenog carskog mesa <br /> 0,1 dl ulja <br /> 15 dag paradajza <br /> 1 jaje <br /> 1 če&scaron;anj če&scaron;njaka.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">Vegeta, papar, origano <br /> Na ulje stavite nasjeckani če&scaron;njak. Dodajte plo&scaron;ke dimljenog carskog mesa i po tome složite paradajz izrezan na plo&scaron;ke. Začinite Vegetom. Dinstajte dok paradajz ne omek&scaron;a. Po povr&scaron;ini stavite jaje na oko i začinite origanom i paprom. Jelo je gotovo kada jaje bude pečeno.</span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Gabi.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: small; color: #0000ff">Svinjske &scaron;nicle sa renom</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">4 svinjske &scaron;nicle (po oko 160 g),</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">so, biber,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">2 jajeta,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">4 ka&scaron;ike rena (iz tegle),</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">8 ka&scaron;ika bra&scaron;na,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">3 ka&scaron;ike maslaca,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">700 g cvekle (tegla),</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">veza luka vla&scaron;ca,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">3 ka&scaron;ike limunovog soka, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">200 g kisele pavlake,</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">5 ka&scaron;ika mleka, limun..</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">Oprati &scaron;nicle, obrisati ih i začiniti solju i biberom, sa obe strane premazati renom. &Scaron;nicle provući kroz ulupana jaja, a zatim uvaljati u bra&scaron;no. U jednoj posudi zagrejati maslac i na njemu prepržiti svaku stranu &scaron;nicle oko pet minuta, tako da dobiju lepu zlatnožutu boju. Izvaditi &scaron;nicle iz posude i ostaviti na toplom. <br /> Cveklu usuti u cediljku i ocediti je. Oprati luk vla&scaron;ac, otresti ga od vode i iseći na rolnice. <br /> Za preliv za salatu izme&scaron;ati limunov sok sa kiselom pavlakom, mlekom i dve trećine iseckanog luka vla&scaron;ca. Začiniti po ukusu solju i biberom. <br /> Oprati neprskani limun vrelom vodom i obrisati ga. Preseći ga po dužini na pola, a zatim iseći na kolutove. <br /> &Scaron;nicle i cveklu servirati na prethodno zagrejanim tanjirima. Preko cvekle staviti preliv za salatu i posuti iseckanim lukom vla&scaron;cem. Ukrasiti kri&scaron;kama limuna.</span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Sl.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: small; color: #0000ff">Punjene krmenadle</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">1 kg krmenadli bez kostiju, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">100 g dimljene &scaron;unke, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">50 g dimljene mesnate slanine, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">100 g butera, </span> </span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">3 dl kisele pavlake, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">200 g pečuraka, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">3 jajeta, </span> </span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">1 zemička, so, </span> </span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">mleveni beli biber, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">1/2 vezice per&scaron;unovog lista.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">Oprane pečurke iseći na listiće, pa prodinstati na polovini butera, na kraju posoliti i pobiberiti, posuti seckanim per&scaron;unom i izme&scaron;ati sa 1 jajetom. Skinuti sa vatre i ostaviti da se ohladi. Krmenadle tučkom istanjiti, pa formirati kvadrate, a - ako treba - sa strane odseći malo mesa. Ovo odsečeno meso samleti sa &scaron;unkom i zemičkom, posoliti, pobiberiti, dodati 2 jajeta i na kockice isečenu slaninu. Smesu dobro izme&scaron;ati. <br /> Kvadrate mesa premazati dinstanim pečurkama, pa u sredinu staviti po 1 ka&scaron;iku fila od &scaron;unke, urolati i pričvrstiti čačkalicama. Pržiti sa svake strane na preostalom vrelom buteru, pa kada porumene, doliti malo vode i poklopljeno dinstati - dok meso ne omek&scaron;a. Kada je gotovo, preliti kiselom pavlakom, te jo&scaron; jedanput prokuvati. Servirati sa krompir pireom ili makaronama.</span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Sl.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: small; color: #0000ff">Kare sa suvim &scaron;ljivama</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">1 kg laks karea (krmenadle bez kostiju), </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">100 g dimljene mesnate slanine, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">20 komada suvih &scaron;ljiva bez ko&scaron;tica, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">smrznuto lisnato testo, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">1 žumance, </span> </span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">1 mala glavica crnog luka, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">so, 5 karanfilića, 3-4 zrna najkvirca, ulje.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">Kare malo posoliti, staviti veći u lonac, pa doliti vodu. Crni luk olju&scaron;titi, u njega ubosti karanfiliće, pa ga staviti pored mesa, dodati najkvirc i poklopljeno skuvati. Izvaditi meso, prepržiti ga na vrelom ulju i ostaviti da se ohladi. Lisnato testo ostaviti na sobnoj temperaturi - da omek&scaron;a, pa ga - na pobra&scaron;njenoj dasci - istanjiti oklagijom. Meso obložiti tankim režnjevima slanine, pa ga staviti na jedan kraj lisnatog testa, odozgo poređati oprane i oceđene &scaron;ljive, pa prekriti testom - formirajući roladu. Od ostataka testa modlom vaditi cvetiće. Testo premazati žumancetom, pa na njega zalepiti cvetiće, te i njih premazati žumancetom i jelo peći u vreloj pećnici - dok lepo ne porumeni. Servirati sa dinstanim povrćem i kompotom od &scaron;ljiva.</span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Sl.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: small; color: #0000ff">Rolovana krmenadla sa četiri nadeva</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="color: #000000"><span class="postbody"> <span style="font-size: x-small">4 &scaron;nicle od svinjske krmenadle bez kostiju, </span></span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="color: #000000"><span class="postbody"> <span style="font-size: x-small">100 g crnog luka, </span></span> </span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="color: #000000"><span class="postbody"> <span style="font-size: x-small">2 čena belog luka, </span></span> </span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="color: #000000"><span class="postbody"> <span style="font-size: x-small">50 g pečurka, </span></span></span> </span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="color: #000000"><span class="postbody"> <span style="font-size: x-small">2 vezice per&scaron;unovog lista, </span> </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="color: #000000"><span class="postbody"> <span style="font-size: x-small">200 g ovčijeg sira, </span></span> </span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="color: #000000"><span class="postbody"> <span style="font-size: x-small">10 g margarina + 10 g za dinstanje pečurka, </span></span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="color: #000000"><span class="postbody"> <span style="font-size: x-small">100 g rendanog sira, </span></span> </span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="color: #000000"><span class="postbody"> <span style="font-size: x-small">malo ajvara, so, biber, aleva paprika. <br /> Za paniranje: 100 g bra&scaron;na, 2 jajeta, 100 g prezle, ulje za prženje</span></span></span><span class="postbody"><span style="font-size: x-small; color: #000000">.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">Oprati meso, osu&scaron;iti, pa tučkom dobro rastanjiti svaku &scaron;niclu, te posoliti. Pečurke sitno iseckati i prepržiti na margarinu. Ovčiji sir pome&scaron;ati sa margarinom i rendanim ili sitno seckanim lukom i podeliti na 4 dela. Prvi deo posoliti, pobiberiti i dobro prome&scaron;ati. U drugi deo dodati rendani sir, pa pobiberiti. U treći deo ume&scaron;ati izgnječen beli luk, alevu papriku, ajvar i polovinu sitno seckanog per&scaron;una, pa posoliti, pobiberiti i dobro izme&scaron;ati. U četvrti deo ume&scaron;ati preostali sitno seckan per&scaron;unov list i pečurke, pa posoliti, pobiberiti i dobro prome&scaron;ati. Svaku &scaron;niclu premazati jednim od pripremljenih nadeva, pa urolati i vezati koncem. Rolovane &scaron;nicle uvaljati u bra&scaron;no, ulupana jaja i prezlu, pa ispržiti u vrelom ulju. Pre serviranja svaki rolat iseći na četiri dela - tako da u svakoj porciji bude deo svakog nadeva.</span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Sl.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: small; color: #0000ff">Rolovana krmenadla</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">1 kg krmenadle bez kostiju u komadu, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">200 g pra&scaron;ke &scaron;unke, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">150 g sira mocarele ili kačkavalja, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">1 ka&scaron;ika ulja, so, biber. <br /> Za prilog: 500 g krompira, po 1 žuta i crvena mesnata paprika, 2 grančice sveže ili 1/2 ka&scaron;ičice su&scaron;ene majčine du&scaron;ice, 1 manja vezica per&scaron;unovog lista, 2 ka&scaron;ike ulja, so.</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Priprema:</span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">Meso oprati, osu&scaron;iti, pa u sredini preseći do pola, a potom sa obe strane skoro do kraja - tako da se dobije veliki pravougaonik. Pokriti ga plasličnom folijom, pa meso tučkom istanjiti. Odstraniti foliju, meso posuti biberom, pa ga prekriti režnjevima pra&scaron;ke &scaron;unke u 2-3 sloja. Preko &scaron;unke staviti režnjeve sira i meso urolati. Posolili, pa upakovati u nauljenu alufoliju, staviti u pleh (najbolje u duguljasti pleh za voćne kolače) i peći u zagrejanoj pećnici, na 180 C stepeni, oko 1 sat. Zatim meso odmotati, vratiti ga u pećnicu i peći jo&scaron; oko 10 minuta, na jačoj temperaluri - dok ne dobije rumenu boju. Izvaditi iz kalupa, ostaviti da se malo ohladi, pa iseći na deblje kolutove. <br /> Za prilog: olju&scaron;titi krompire, iseći ih na kockice i skuvati u slanoj vodi, posle dobro ocediti. U tavu sipati sok od pečenja i ka&scaron;iku ulja, pa ubaciti krompire, posuti ih majčinom du&scaron;icom i pržiti - dok ne dobijaju zlalno-žutu boju. Na preostalom ulju prodinstati paprike isečene na kockice, pa ih dodati krompiru. Posoliti prema ukusa, posuti sitno iseckanim per&scaron;unovim listom i servirati uz meso.</span></span></span></h2> <h2 align="justify"><span style="font-weight: 400"> <span style="font-size: x-small">Autor Sl.</span></span></h2> <hr /> <h2 align="left"><span style="font-weight: 400"> <span class="postdetails"> <span style="font-size: small; color: #0000ff">Sveža i dimljena svinjetina sa sočivom</span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span style="font-size: x-small; font-family: Arial">Sastojci:</span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">1 veća ili 2 manje svinjske pečenice (600 g bez masnoće), </span> </span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">60 g dimljene &scaron;unke bez slanine, </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">180 g sočiva, </span> </span></span></h2> <h2 align="left"><span style="font-weight: 400"> <span class="postbody"> <span style="font-size: x-small; color: #000000">3 manje &scaron;argarepe (oko 180 g kada su oči&scaron;ćene), </span></span></span></h2> <h2 align="left"><span style="font-weight: 400"> Generalna 2008-12-29T13:02:04Z prasici http://prasici.blog.rs/blog/prasici/generalna/2008/12/28/pogledajte-obavezno <div align="center"><object type="application/x-shockwave-flash" width="450" height="350" data="http://www.youtube.com/v/IH5HL5loJf8" id="ltVideoYouTube"><param name="movie" value="http://www.youtube.com/v/IH5HL5loJf8" /><param name="wmode" value="transparent" /><param name="allowScriptAcess" value="sameDomain" /><param name="quality" value="best" /><param name="bgcolor" value="#FFFFFF" /><param name="FlashVars" value="playerMode=embedded" /></object> </div><div align="center">&nbsp;</div><div align="center">Prijatno! <br /></div> Generalna 2008-12-28T19:42:27Z prasici http://prasici.blog.rs/blog/prasici/generalna/2008/12/27/prase-na-raznju-obavezno-pogledajte <div align="center"><object type="application/x-shockwave-flash" width="450" height="350" data="http://www.youtube.com/v/r0SUriaEBQY" id="ltVideoYouTube"><param name="movie" value="http://www.youtube.com/v/r0SUriaEBQY" /><param name="wmode" value="transparent" /><param name="allowScriptAcess" value="sameDomain" /><param name="quality" value="best" /><param name="bgcolor" value="#FFFFFF" /><param name="FlashVars" value="playerMode=embedded" /></object></div> Generalna 2008-12-27T16:22:42Z prasici http://prasici.blog.rs/blog/prasici/generalna/2008/12/27/pecenjare <p><img src="http://www.srbija.011info.com/firms/1545/logo.jpg" border="0" alt="p" title="p" width="250" height="72" /> </p><p>&nbsp;</p><p>&nbsp;PEČENJARA KOD &Scaron;EKIJA<br />Adresa: Gavrila Principa bb, Kru&scaron;evac<br />Telefon: 037/462-434, 060/470-77-33</p><p>&nbsp;</p><p>Nalazimo se u naselju Prnjavor 2.<br />Kod nas vlada prijatna atmosfera, a ono &scaron;to Vam osim tog amožemo ponuditi je praseće pečenje, jagnjetina i teletina ispod sača, specijalitete sa ro&scaron;tilja, pasulj i kupus iz grneta kao i veliki izbor pića.<br /><br />Kao pogodnost nudimo organizovanje poslovnih ručkova do 25 osoba.</p><p>&nbsp;</p> Generalna 2008-12-27T15:58:21Z prasici http://prasici.blog.rs/blog/prasici/generalna/2008/12/27/cestitamo Ukoliko možete da pročitate ovaj članak, uspešno ste se registrovali na Blog.co.yu i možete početi sa blogovanjem. Generalna 2008-12-27T15:54:45Z prasici