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Pasta with chicken and vegetables au gratin

Pasta with chicken and vegetables au gratin

Cut the chicken breast into cubes and marinate it with olive oil, salt, pepper, chilli, crushed garlic and white wine. Let the spices intertwine for a few hours.

Boil the sprouts in salted water.

Meanwhile, put eel oil in a pan and fry the chicken breast. If you need maya, add salt or chicken concentrate. When it is ready, roast it.

In the same pan, put the vegetables to cook in olive oil with crushed garlic. Add salt, pepper and let the water drop for about 7-8 minutes. Add the chicken to the pan with the vegetables and then add the cooked pasta and the carrots. At the end, add the liquid cream and put everything in a baking dish to gratinate for 10 minutes. Serve with grated cheese on top.


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Poultry appetizer meatballs Chickens with green beans

Peasant rice with baked chicken Chicken liver with liver

New potatoes with rosemary and baked chicken legs Pea dish with chicken

Potato dish with chicken Chicken and vegetable pie


And blondes cook

It's the weekend, I'm home and I decided to publish all the recipes I made, but I didn't get to post. So I'll start with the vegetable pasta recipe. In general, I like pasta, but when I decided to make them with vegetables, I was a little skeptical. But the pasta with vegetables was not good, but very good. I recommend them.
Pasta ingredients with vegetables:

- pumpkins
- eggplants
- mushrooms
- 1 red pepper
- 1 can of tomatoes in sauce
- Easter
- olive oil
- salt and pepper

I washed the vegetables well. I left the mushrooms whole, I cut the zucchini and eggplant into rounds. I put them on the grill one by one. After they were done, I cut their pieces.

I put very little olive oil in a pan and I put the tomatoes the pieces and the sauce they were in. I let it boil for a few minutes until it thickens a little, after which I added the red pepper, cut it into pieces.

I mixed a few times and added the vegetables. I put salt and pepper, I left very, very little on the fire and the pasta sauce was ready.

The pasta that was rifle, I boiled it.

After they were ready, I added over the vegetable sauce, I added more salt and the pasta recipe with vegetables was ready.

Very, very good. And the blondes are cooking!


Delivery

100 g / Poultry liver, 100 g / Sheep pastrami, 50 g / Sausages, 100 g / Grilled mushrooms, 100 g / Cheese balls, 100 g / Chicken dumplings, 150 g / Baked potatoes, 150 g / Pickled salad, 2 small

Snack Cold Elena-

50 g / Prague ham, 50 g / Banat salami, 50 g / Cheese, 50 g / Telemea cheese, 50 g / Bellows cheese, 50 g / Eggplant basket, 50 g / Ham, olives, red onions, cucumbers

Polenta with cheese and cream-

Olives bread-

Peasant omelet-

50 g 3 eggs, bacon, onion, pepper, mushrooms, tomatoes, cheese

Bulgarian salad

400 g / (tomatoes, cucumbers, ham, eggs, cheese, olives)

Caesar salad

400 g / (iceberg lettuce, chicken breast, parmesan, Caesar sauce)

Greek salad

400 g / (mix of salad, cherry tomatoes, feta cheese, cucumber, bell pepper, red onion, olives, oregano)

Tuna salad

400 g / (mix of salad, tuna, lemon dressing, corn, olives, red onions, cherry tomatoes, egg)

Elena's salad-

400 g / (iceberg lettuce, beef fillets, tomatoes, bell peppers, croutons, sauce)

Summer salad

300 g / (tomatoes, cucumbers, onions, lettuce, bell peppers, olive oil)

Lettuce

Salad of roasted peppers

Tomato salad

White cabbage salad

Beetroot salad with horseradish

Assorted pickle salad

Onion salad

Fry chicken liver

Pan-fried chicken liver in wine sauce 200 grams

Grilled chicken liver

Grilled chicken liver 200 grams

Chicken schnitzel

Schnitzel Elena-

150 g / sunflower seeds

Boneless chicken legs-

Boneless chicken legs 300 grams

Chicken skewers-

Chicken

600 g / (with polenta / potato wedges)

Grilled chicken breast

Grilled fresh sausages

Grilled fresh sausages 200 gr

Grilled pork-

Grilled semi-boned pork chop

Beetle Sparrow

Thai beef-

280 g / (beef, vegetables, rice, spice, soy sauce)

Grilled beef

Carp brine

50 g / (carp, onion, bell pepper, hot pepper, garlic, parsley, polenta)

Grilled trout with polenta / rice

Pike fillets

250 grams, crispy crust bread

Sicilian pasta

450 g / (Pasta, chicken breast, tomato sauce, kitchen grain, bacon, mushrooms, sliced ​​olives, mozzarella)

Mushroom risotto

250 g / (rice risotto, mushrooms, onions, garlic, parmesan, oil, white wine)

Arabiata pasta

450 g / (Pasta, tomato sauce, onion, hot pepper, garlic, mushrooms, olives)

Pasta Carbonara

450 g / (Pasta, bacon, white sauce, white wine, spices, egg)

Hot plate Elena

200 g / Aries chops, 100 g / Cheese dumplings, 200 g / Sheep pastrami, 2 Mititei, 100 g / Mushrooms au gratin with cheese, 2 servings of pickle salad, 2 servings of polenta, 2 servings of mujdei

Hot Plate for 4 People

4 Mititei, 200 g / Pork neck, 200 g / Chicken leg, 200 g / Chicken stew, 400 g / Aries chops, 200 g / Fresh sausages, 150 g / Grilled mushrooms, 3 Portions of rustic potatoes, 2 Portions of pickle salad, 2 Portions of mustard

Hot Plate for 6 People

300 g / Grilled chicken leg, 6 Mititei, 400 g / Pork neck, 300 g / Chicken liver, 400 g / Sheep pastrami, 300 g / Fresh sausages, 300 g / Cheese dumplings, 3 Portions of potatoes rustic, 3 servings of pickle salad, 3 servings of mustard, 3 servings of mujdei


And blondes cook

As good as the mushrooms au gratin with potatoes looked in the end, they were just as good. I must make this recipe on another occasion. Very, very good.
Ingredients mushrooms au gratin with potatoes:

- 5 potatoes
- 300 gr mushrooms
- 4 tablespoons sour cream
- 100 ml of milk
- 100 gr cheese
- 2 cloves garlic
- 1 bay leaf
- oil
- butter
- patrol
- salt and pepper

I peeled the potatoes, washed them well and boiled them whole in water with a little salt. After boiling, remove from the water and cut into slices.

Wash the mushrooms, cut them into slices and fry them in a little oil. Before putting them on the fire, I added salt and pepper and bay leaf. The fire is stopped when the juice from the mushrooms has decreased and they have started to brown.

In a heat-resistant bowl well greased with butter, I placed one layer of potatoes, then one layer of mushrooms, and one layer of potatoes, then one layer of mushrooms.


I cleaned the garlic and crushed it well. I put sour cream, milk, chopped parsley, salt and pepper on top and mixed.

I poured the sauce thus obtained over mushrooms and potatoes.

I grated cheese on top and put it in the oven.

I left it until it browned nicely on top.


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Pasta with chicken and vegetables au gratin - Recipes

I really like this combination with vague perfume fusion, somewhere unsafe between lasagna and musaca (I know, I told you that they look alike anyway, yes & # 8217 if the downstream recipe is neither one nor the other, how to formulate?). But the main thing is that it is very good and, with the specification that, in my opinion, the most suitable pasta for this recipe are fusilli, I suggest we go to the kitchen, because we have something to tell.

You need, first of all,

250 g paste.

50 g butter,
50 g flour,
1/2 l milk,
salt
nutmeg,

and for bolognese sauce (which must be well low) by

300 g minced meat,
1 onion,
1 carrot,
1 stalk of green celery (or 1/4 celery normal),
2 cloves of garlic,
1 glass of wine,
500 g tomatoes, stripped and crushed,
butter,
oil,
salt,
pepper
greens as you like (sage, rosemary, oregano, marjoram, what you like and / or what you find).

1 or,
something pesmet,
butter
Parmesan (or pressed cheese) laugh,

it's called that, ready, you have them all at hand.

Take care of the filling first, heat a little butter mixed with oil, harden the vegetables (washed, cleaned and finely chopped), add the meat, lightly brown it (press well with a spoon, do not make any lumps), quench with wine , put the lid on and cook for at least an hour (on very low heat).

Then the tomatoes, boil, still covered, until the meat is soft and everything is well reduced, season with salt and pepper, season with chopped greens (if you use rosemary, put it a little earlier, however), mix with this and that's it, the lid back on, so that the flavors do not escape, and the fire is extinguished.

Grease a tray (or a bowl of Jena) well with butter and sprinkle it with breadcrumbs.

Boil the pasta according to the instructions on the package (or, better, after mine).

Finally, make the white sauce, pour a thin layer on the bottom of the form, put half of the pasta, the meat filling (cooled and mixed, beforehand, with the egg), sprinkle some cheese, then the rest of the pasta and cover with white sauce.

Sprinkle everything with Parmesan (or cheese) mixed with breadcrumbs, add a few pieces of butter, to brown nicely, and with that enough, put the dish in the oven (which I hope you did not forget to heat beforehand), at 200 ° C. When it browns nicely on top (about 30-35 minutes) it's ready.

And of course you can change the bolognese sauce with a normal hardened meat filling (as for moussaka) or, why not, you can improvise and put between pasta any other filling you think would fit: mushrooms, cheese, spinach, vegetables, combined or not between them.

The wine? Well, if it's meat, a more peaceful red (like Merlot), if it's something else, most likely dry white, adapted to the filling.


Vegetable cream soup

When you fast or simply want a break from the goodies with meat, you still enjoy a generous dose of vitamins, from the best vegetables, carefully chosen and passionate about cooking.

Ingredient:
onions, kapia peppers, bell peppers, carrots, celery, green beans, tomato paste, peas, potatoes, borscht, larch, salt, spices.
Allergens: wheat bran (gluten), celery.
Weight: (choose below)

Potato stew with butcher sausages

For gourmets who want a full and tasty meal: the potatoes and butchers brought together will be to the liking of everyone in the family.

Ingredient: potatoes, butchers, onions, garlic, tomato paste, thyme, bay leaves, spices.
Allergens: soy sauce, gluten.
Weight: (choose below)

Tabouleh salad

Fresh and invigorating, Tabouleh salad brings you the oriental taste in a mixture of parsley, couscous, tomatoes and onions, finding its perfect place next to a portion of hummus.

Ingredient: parsley, couscous, tomatoes, onions, olive oil, lemon, spices.
Allergens: wheat flour (gluten).
Weight: (choose below)

Pilaf with chicken breast

To the taste of adults and children, the creamy and aromatic pilaf comes with vegetables and meat in the ideal portion of nutrients and vitamins.

Ingredient: chicken breast, onion, carrot, kapia pepper, bell pepper, rice, butter, salt, spices.
Allergens: soy, butter.
Weight: (choose below)

Vanilla homemade ice cream

Ingredient: vanilla bean, milk, natural whipped cream, egg yolk, sugar, invert sugar, glucose syrup.
Allergens: milk, eggs.
Weight: (choose below)

Pork meatballs

Tasty, with a classic taste, but which no one is ever tired of, especially next to a fresh puree or in sandwiches with everything.

Ingredient:
pork pulp, garlic, potatoes, eggs, flour, parsley, salt, spices.
Allergens: flour (gluten), eggs.
Weight: (choose below)

Pipette stew

Ingredient: pipote, hearts, kapia pepper, tomato paste, onion, butter, milk, carrot, garlic, spices.
Allergens: milk.
Weight: (choose below)

Put whole chicken in the oven

A whole chicken browned in the oven, crispy on the outside and juicy on the inside, wrapped in a mixture of spices that gives it an irresistible taste: enough for the whole family!

Ingredient: whole chicken, garlic, butter, paprika, salt, spices.
Allergens: butter.
Weight: (choose below)

Chicken breast peas

Fresh, high-fiber peas, along with tomato juice and spicy chicken, along with bell peppers and carrots make the ideal combination for a healthy meal.

Ingredient: chicken breast, onion, tomato paste, peas, carrots, bell peppers, kapia peppers, butter, salt, spices.
Allergens: soy, butter.
Weight: (choose below)

You might like it too.

Tabouleh salad

Fresh and invigorating, Tabouleh salad brings you the oriental taste in a mixture of parsley, couscous, tomatoes and onions, finding its perfect place next to a portion of hummus.

Ingredient: parsley, couscous, tomatoes, onions, olive oil, lemon, spices.
Allergens: wheat flour (gluten).
Weight: (choose below)

Polenta

A traditional and creamy garnish thanks to the abundant butter, which goes well with a lot of goodies, from vegetable stews to pork, chicken or turkey dishes. How do you prefer it?

Ingredient: corn, butter, salt.
Allergens: butter.
Weight: (choose below)

Rustic potatoes

They can be added to the table as a side dish next to a meat dish or they can be enjoyed as a main course: baked potatoes with onions and smoked meat will be to everyone's taste!

Ingredient: potatoes, onions, smoked pork neck, parsley, salt, spices.
Weight: (choose below)

Mashed potatoes

A classic recipe, made from fresh potatoes, mashed and mixed with milk and butter, in a creamy and velvety puree, loved by everyone.

Ingredient: potatoes, milk, butter, salt, spices.
Allergens: milk.
Weight: (choose below)

Pilaf with mushrooms

Loved equally by the little ones and the big ones, the creamy pilaf comes with Champignon mushrooms and other fresh sauteed and spiced vegetables, in a mixture of tastes that will perfectly complement the aroma of any goodness you serve with.

Ingredient: rice, fresh mushrooms, onions, carrots, bell peppers, kapia peppers, salt, spices.
Weight: (choose below)

Potato stew

Among the favorites of many, the fresh potato stew is prepared in tomato sauce, and the onion, garlic and thyme give it a special flavor.

Ingredient: potatoes, onions, garlic, tomato paste, bay leaves, thyme, salt, spices.
Weight: (choose below)

Eating green beans

A light, vegetarian but tasty dish, with green beans and other fresh vegetables cooked as much as necessary in a tomato paste sauce, just like at home.

Ingredient: green beans, onions, carrots, garlic, tomato paste, bell peppers, kapia peppers, dill, salt, spices.
Weight: (choose below)

Baked beans

Prepared at home, tasty and consistent, with a balanced aroma of spices mixed in the right amount. The same traditional but smokeless dish, perfect for a day of fasting.

Ingredient: beans, onions, garlic, tomato paste, bell peppers, bay leaves, tarragon, salt, spices.
Weight: (choose below)

Parsley puree

Ingredient: parsnips, potatoes, milk, butter, spices.
Allergens: milk
Weight: (choose below)

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Pasta with chicken and vegetables au gratin - Recipes

Turkey meatballs with tomatoes

Necessary ingredients 4 servings

For meatballs

450 gr of minced turkey
a small onion, finely chopped
a clove of crushed garlic
a tablespoon of fresh coriander, finely chopped
a teaspoon of ground cumin
a tablespoon of olive oil
salt, ground black pepper

For the sauce
a finely chopped onion
a clove of crushed garlic
150 ml of clear turkey soup
a can of 400 gr of tomatoes in its own juice
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon powder
cayenne pepper
chopped green parsley
couscous or boiled rice for garnish


Recipe preparation - healthy eating

1 Turn on the oven 10 minutes before cooking. Mix all the ingredients for the meatballs, except the oil, and mix well. Add salt and pepper to taste and make 20 meatballs the size of a walnut.


2 Place the meatballs on a plate, cover and leave to cool in the fridge while you prepare the sauce.


3 Put the onion and garlic in a pan, along with 125 ml of soup. Boil over low heat until all the liquid has evaporated, then leave the pan on the fire for another minute, until the onion begins to darken.


4 Pour the rest of the soup together with the tomatoes, cumin, cinnamon and cayenne pepper. Let everything simmer for a very low heat for 10 minutes, until the sauce thickens a little, then add the chopped parsley, salt and pepper to taste.


5 Heat the oil and fry the meatballs when they are browned, remove them with a whisk and let them drain on a piece of baking paper.


6 Put the sauce and meatballs in a heat-resistant dish, cover the dish and bake the meatballs for 25-30 minutes in the preheated oven. Garnish with chopped greens and serve immediately with couscous or rice boiled in salted water.


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