Silvana punjene paprike/al crvene /

 Sad slobodni ste pomislit da ovdje nesto i nije bas uredu!
Ta tko je cuo da se pune crvene rog paprike!
Moram priznati nisam ni ja nikad od nikog svih godina mog zivota cula takvo sto!
Al kao sto kazu za sve postoji prvi put!
Sad kako sam samo dosla na tu ideju!
Za ovaj recept je zasluzna moja zaboravljivost,naime lijepo sam kupila mljeveno meso,punu mrezicu crvenih rog paprika al ni jednu zelenu baburu,
Meso je vec 2 dana u frizideru,treba ga iskoristiti,a polpete i bolonjez li mesna struca mi se ne radi!
Bas sam zapela na punjene paprike,a kisa lije i meni se ne izlazi!

I takosa ugledala mrezicu rog paprika i odlucila napraviti moje punjene paprike!
Na slici se vidi kako lijepo kuhaju!
Cijela prica je ista,dakle recept kao za babure al cu ga ipak napisati.
Mozda neka mlada domacica bas i nezna a i svaka kuca ima svoj recept za punjene paprike!

SASTOJCI:

1. 1,5 kg mljvenog junjeceg mesa/strakul ili lopatica/
2. 12 kom lijepih ovecih rog paprika
3. 2 zlice pesta/mjesavina slanine,luka i persina/
4. 1 salica jecmene kase/ja ne stavljam rizu/
5. zlicica soli morske
6. 2 glavice usitnjene kapule
7. zlica vegete pikant
8. 250 nasjeckane pancete
   

Smijesu dobro izmijesati/rukama/ i puniti paprike!

PRIPREMA:

evo i mene-tako je bilo vruce u kuhinji da sam i aj ko crvena paprika!!!!!

• punjene paprike slazemo u veliku posudu
• i to redom paprike pa malo nasjeckane pancete
• sve zaliti da bude do prekriveno vodom
• ostaviti da uskuha i nek na lagano kuha pola sata
• zatim dodati zlicu konserve,popapriti i posoliti po zelji
• nek na lagano kuha daljnji sat i pol
• po potrebi dolivati vodu
• pri kraju dodati zaprsku od 3 zlice brasna /u zazuceno brasno dodati malo nasjeckanog luka i persina!
• Prokuhati oko 15 min.
• Ostaviti da odstoji za sutrasnji rucak!
• Uslast!
  

Voli Vas Silvana!
Silvana, with Love!

Raspberry italian cream cake

3 1/2 cups shredded coconut, divided
1/2 cup unsalted butter
1 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans
***Frosting***
2 packages (8-ounce size) cream cheese, room temperature
1 cup unsalted butter, room temperature
2 teaspoons pure vanilla extract
12 ounces confectioners' sugar
1 jar (8-ounce size) seedless raspberry preserves


Directions:
To make cake: Heat oven to 325 degrees F. Spray three 8-inch cake pans with non-stick vegetable spray. Dust with flour.

Spread the coconut out on a cookie pan and bake about 3 minutes, toss and bake another 3 minutes, until coconut is lightly toasted. Set aside.

Cream butter, shortening and sugar together until fluffy. Beat in egg yolks, 1 at a time.

Sift together flour and baking soda. Add flour mixture and buttermilk alternately to the creamed mixture, beginning and ending with flour. Stir in vanilla, 1/2 cup coconut and the pecans. Beat egg whites until stiff. Fold into cake mixture.

Divide batter between prepared pans. Bake in hot oven 40 to 45 minutes or until a toothpick inserted near center comes out clean. Invert on cooling racks until cool.

To make frosting: Whip together cream cheese, butter and vanilla. Gradually whip in the confectioners' sugar.

When frosting the cake, spread frosting on top of bottom layer and middle layer. Spread raspberry on the bottom of middle layer and top layer. Stack layers. Frost top and sides. Press the remaining coconut on outside of cake
From my friend 
Voli Vas Silvana!
Silvana, with Love!