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Chicken pie with brown mushrooms

Chicken pie with brown mushrooms


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Dough:

Sift the flour, put the yeast in the middle and 5 tablespoons of warm milk (in total), then put salt on the edge, then eggs, soft butter and the rest of the warm milk, knead the dough enough to homogenize and become elastic. Leave the dough to rest in the kitchen in a warm place.

The meat is washed, cut and chopped together with onions, mushrooms and green onions.

In a deep frying pan, put the oil, heat slightly, put the composition and keep it on low heat until the meat is white, add to taste, salt the pepper, dill, chopped parsley, remove the pan from the heat, put the ketchup , the mustard, then when the composition is cooled, add the sour cream with the beaten egg and at the end the breadcrumbs, mix and homogenize the filling.

Put the dough on a lightly floured surface and divide it into two equal pieces (I weighed them)

The sheets are stretched.

In the classic lined tray put the first sheet of dough, then the composition, cover with the second sheet (I stopped a strip for decoration), I greased the pie with the yolks beaten with milk and I baked it in the oven heated to 190 degrees for 40 minutes.

I cut the hot pie, in fact it is eaten that way, it's good even hot!





Cannelonni with pork and bechamel sauce

Cannelloni are some very nice pasta, I would say, in cylindrical shape, they are really on offer this week at Lidl (one of my favorite stores), I tried them on another occasion not today, at an offer from the past.

They are also a simple dish to make that does not require great skills in cooking, just a little patience to fill the pasta with the filling we want.

For this recipe I used a box of pasta and about 1/2 kg of minced pork (you can use any other meat or mushrooms and vegetables for those who do not eat meat), 2 cloves of garlic, a few finely chopped tomatoes and spices Depending on the taste, I put soy sauce, curry, a little chilli and white wine.

For the sauce we need 1-2 tablespoons of white flour, half a packet of butter and milk.

In a hot pan I put the 2 finely chopped garlic cloves in the pan, then I added the minced meat that I seasoned with chilli, soy sauce, curry and I left it on the fire until it was done.

I let it cool a bit (so as not to burn my hand) and then I introduced the meat so spiced and cooked in cannelloni, I told you earlier that they are cylindrical pasta and are larger so it is not a difficult process if you are good with patience :).

Once the process of filling the pasta was completed and being nicely placed in a tray on the bottom of which I had previously put butter, I added a bechamel sauce to the tray (made from flour, butter, milk, a rantas is made from flour and butter and gradually add the milk until the sauce reaches a creamy consistency, optionally you can add other spices depending on what taste you want to have, I left it so simple that I already had spicy meat), and some fresh tomatoes that -I scalded a little to remove the skin from them and then I finely chopped them and put them in the pan.

I put this composition in the oven for 45 minutes and it turned out what can be seen below.

It can be done differently, ie boil the pasta before for 5 minutes (they do not boil at all) but I chose to do so and let the pasta be done in the oven. What came out, can be seen below & # 8230.delicious was!


Chicken breast with mushrooms and sour cream

Chicken breast recipe with mushrooms and sour cream in the pan. Pieces of chicken or turkey and mushrooms wrapped in a delicious sauce of sour cream, escalope. A very fast and cheap dish. This recipe for chicken breast with mushrooms and sour cream can get you out of trouble on days when you don't have much time or you arrive late from work.

  • 300 g chicken breast, turkey (or boneless thighs)
  • 300 g fresh white or brown mushroom mushrooms
  • 2-3 green onions
  • 2-3 tablespoons of oil
  • 200 ml natural cream for whipped cream with at least 30% fat
  • salt pepper
  • paprika (sweet buoy)
  • 1 red pepper
  • green parsley
  • 2 cloves of garlic

Cut the chicken or turkey breast into thin, long strips.

You can also cut it into cubes or larger pieces.

In a non-stick pan, heat 2-3 tablespoons of oil and brown the chicken.

Towards the end, season with salt and pepper to taste.

After the meat is lightly fried, take it out on a plate.

In the same pan in which you cooked the meat, put the finely chopped onion.

If you do not have green onions, you can use red or yellow onions.

Put the mushrooms cut into thin slices if they are larger, and if they are small you can cut them into four.

Let the mushrooms brown nicely.

Now cut the red pepper into strips and add it over the mushrooms.

Add the meat strips and about 130 ml of hot water to the pan.

Pour sweet cream for cooking, paprika and green parsley.

Bring to the boil until it boils again, then turn off the heat and add the garlic given through the press.

Give the note for the recipe Chicken breast with mushrooms and sour cream


I thought the watermelon was weak until I turned it into a soothing and hearty soup.

When my parents sent me home with the gift of their last winter watermelon, a 10 kilogram baby born from their garden, it was an unwanted responsibility. I always thought of watermelons, with waxy skin and pale flesh, like the food of an old man, robust in size but gentle in flavor.

The watermelon came into my life just as I had reached the quarantine stage where I had lost the will to cook. The most kitchen activity I had done that week was juice oranges in a pulp paste. Even the food had become dull. I was familiar withHowto make a winter watermelon, so the challenge was to turn this green behemoth into something I would expect to eat - something with a little spice and warmth.

I cracked the moon gourd meat open on my tablet. Since the winter melon has a certain natural sweetness, we prepared a salted broth, boiling with chicken broth, ginger and ground white pepper to form the heat and aroma.

To give a certain texture against the melon softness, I spread some pork meatballs and sliced ​​a few mushrooms. I threw myself into art fists, watching the sensation of an old home remedy, his earthly one evoking memories of the soil, my grandmother's kitchen and her tanned palms shaking something in front of her.

Once everything boiled, I added a pinch of salt to stiffen it and then added even more until I was reminded why salt was once valued as a coin.

The finished soup was also consistent 清 (qing, or "clear"), a flavor profile appreciated in southern Chinese cuisine to describe foods that are well balanced, allowing the essence of the minimum ingredients to shine). The aromas of the broth clung to the slices of melon, which dissolved on my tongue first as salty with a slight sting of white pepper and then as sweet, the aroma of melon showing in its true form.

Even when prepared in soup, watermelon has a cold essence, which balances the hot energy that traditional Chinese medicine says accumulates in our body from the types of foods we eat. I suddenly realized why many Chinese cultures often view food as a medicine, believing that recipes can cure diseases and improve mood.

As it descends, the watermelon soup unfolds in my body with warmth. At least 7 kilograms of melon remained on my kitchen counter. I can't believe it, but I'm already looking forward to preparing another batch of soup for the next time I'm in a funk.


Cristina's world

This roll is very easy to make, looks very good on the plate and is very tasty!
Yes, I know, brag about your hat. ^ _ ^ Well, if I don't brag, then who? How can I not say this beauty of roll?
It was perfect for dinner with a salad of raw vegetables, but it went very well with the package.
This recipe is in accordance with the Dukan diet - PL days and the Montignac diet - all phases.

Ingredients for 4 palm rolls:
- 2 pieces boneless and skinless chicken breast (approximately 1kg)
- 3 green onions
- 250g brown mushrooms
- 4 eggs
- 150g green beans (I used frozen)
- 1 tablespoon sweet paprika
- salt and ground pepper
***S.O.S:
- 2 green peppers
- 2 green onion strands
- 3 tablespoons soy sauce
- 1 box of diced tomatoes in broth
- 4 cloves garlic
- salt and ground pepper

In a non-stick pan, sauté the onion with salt and ground pepper to taste. I also added the finely chopped mushrooms and left the pan on low heat until the mushrooms left their juice.

Eggs, beaten a little with a fork, I poured them in the pan over the vegetables and I always mixed them to cook well. I stopped the fire and let the composition cool.

I cut the chicken breast in half lengthwise, then each half I cut it to thickness so as to obtain a slice of meat. I placed the slice of meat between two plastic sheets and beat it lightly with the sledgehammer until I got the desired thickness.

Over each slice of chicken breast I sprinkled a little salt and pepper, I put a quarter of the mushroom composition and at one end I placed a few frozen green bean pods.

I rolled carefully and tied the rolls obtained with string.
I greased the rolls with paprika and placed them in a tray with high walls.

Over them I put the capsicum and finely chopped green onions. In a glass I mixed the soy sauce with water, and I poured the obtained mixture into the tray.

I put the tray in the oven on low heat for an hour.
After an hour I took the tray out of the oven and added the contents of the canned tomatoes mixed with finely chopped garlic, a little salt and ground pepper. I put the tray back in the oven and left it for another 20 minutes.
At the end it looks like this:

It can be served with cauliflower puree, with a salad of vegetables or plain. It is very good hot, but also cold. It is sliced ​​very nicely, with a minimum of effort and attention. In the section it looks very beautiful!


Julien with chicken and mushrooms. A perfect food for a delicious lunch or dinner!

In this article we will give you a recipe for Julien with chicken and mushrooms.

-200 milliliters of fried liquid or 10% liquid or smoked product for cooking

-3-4 mushroom mushrooms (about 50 grams)

-100-150 grams of chicken breast

To start, prepare the onion, cut it into small pieces, heat it in oil until it becomes transparent and then place it at the base of the form.

We also fry the chicken breast in the pan in which we fried the onion and we put it over the onion layer.

We cut the mushrooms into slices, fry them and place them over the chicken layer.

Put the butter and flour in the pan, letting it fry until the flour is browned and then pour the whipped cream.

Season the sauce with salt and mix well.

Put the sauce over the layers of onion, meat and mushrooms and then sprinkle with grated cheese.

Put the form in the oven for 10 minutes at a temperature of 200 degrees Celsius until the crust cheese is formed.


* 80 ml of lukewarm water or milk

1. For the dough, mix the flour with the salt and then the diced soft butter. Add water little by little to help form the dough. Let cool for 30 minutes.

2. Finely chop the mushrooms with chopped onions and leave until reduced. Match the taste of salt and pepper, then add the finely chopped greens. The meat is cut into slices that are sprinkled with a little salt.

3. Divide the dough into four and then divide each piece into two. Spread the eight sheets, place a piece of meat on four of them, spread mushrooms on top and cover with the other four sheets. Stir well on the edges, transfer to the large pan of the stove, grease with egg yolk mixed with milk and bake for 20 minutes.


Alice Kitchenette

A little parenthesis - & gt. amount can be changed depending on how much ciulama you want to have on the table come out about 4 portions of the above ingredients that if you are not too hungry like that. not enough.
(to me so to make a fresh soup then, I don't really like milk, but if you want you can give up preparing the soup and brown the chicken nicely in a little oil and the oil left after frying put flour and suck with water or milk until it thickens then put meat and mushrooms, but I prefer this version with soup). if you use fresh mushrooms, boil them in chicken soup halfway through the cooking time, if you use canned food at the end when we add the meat to the ciulama sauce.

We clean and wash the meat and vegetables and put them to boil in salted water. Let it cook until the meat and vegetables are well cooked.
When the meat is cooked, take it out and keep it warm. Strain the soup, keep the mushrooms and throw away the rest of the vegetables. Separately, take another large bowl in which we add the butter, let it melt, then add the flour and stir continuously so that it doesn't stick and does not form lumps. Thinly slice the chicken broth with the chicken soup made above it little by little until it starts to thicken to become the consistency of a thick cream, stirring constantly so that no lumps form. Now we can put the meat and mushrooms, salt and pepper to taste (now we can add 2-3 cloves of crushed garlic) and let it simmer for another 2-3 minutes.
Turn off the heat and serve hot with polenta, maybe a cold beer to put out the heat))


Cristina's world

And if the first course was Fish Soup, for the second course we have a very good stew on the menu and easy to prepare.
This recipe is in accordance with the Montignac diet - phase I and the Dukan diet - PL days.

Ingredient:
- 1 kg boneless chicken skins and skin
- 2 large onions
- 2 large green peppers
- 500g mushrooms not too big, white or brown
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- salt and ground pepper
- green parsley

In a non-stick pan, with high walls, I hardened the finely chopped onions in olive oil. When the onion became glassy, ​​I added the chopped bell pepper. I sprinkled salt and ground pepper and let the vegetables simmer for about two minutes.

After the pepper has softened, I add the chicken legs cut into suitable pieces.

I hardened the meat together with the vegetables until the meat changed color and became whitish.

I kept the fire small.
I cooked the food for about 20 minutes, enough for the mushrooms and meat to be good to eat.

Finally I added the tomato paste and let the food boil again.

I stopped the fire and added the finely chopped parsley.
I served the stew immediately, along with assorted pickles.

Well, did I tell the truth? Isn't that simple? I assure you that it is delicious, so don't hesitate to try it.


Appetizing dishes

And for who doesn't understand why oranges also appear in my pictures, the explanation would be that in addition to the lemon, I also put Dr. Oetker's grated orange peel in the composition of the filling. And if you are wondering why I chose e instead of the natural peel of oranges that I still had, I tell you that: 1) I consider that the peel of oranges like that of my lemons in the pictures are as unhealthy as the envelope Dr Oetker (see how beautiful they look, darlings) and 2) because I had the envelope already open I wanted to finish it to throw it away. :)
I still have some remarks to make with the words, instead of 30 grams of semolina, I put 40 gr in the filling. and inadvertently instead of 2 eggs and 1 yolk I put 2 yolks and 1 egg. But it worked like that. :))

14 comments:

ah, I think it's super delicious. looks really good!

It looks great, it was definitely delicious! I like such pies! Many kisses!!

Sounds good! Now anything with a lemon flavor activates my taste buds. It looks really good!

How beautiful it looks. I wouldn't refuse a portion :)

I'm still thinking about her, you know :)

We love yogurt fries, I'm waiting for you on my blog, I grew my family of animals :))

I'm glad you like it, it's worth a try.
I kiss your girls and thank you for stopping by! : - *



Comments:

  1. Thai

    I apologise, but, in my opinion, you are mistaken. I can defend the position. Write to me in PM, we will discuss.

  2. Dorr

    that we would do without your brilliant idea

  3. Seabroc

    The current day has already passed. Where is the specifics? ;-)

  4. Yozshuzil

    Won't you give me the minute?

  5. Jarred

    I think I make mistakes. I am able to prove it. Write to me in PM, speak.



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