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Cups with mushrooms and green olives

Cups with mushrooms and green olives


1. I washed the cups, rubbed them with salt and pepper, put them in a tray with a little olive oil and put them in the oven at 180 ° for 20 minutes.

2. Meanwhile, I washed the mushrooms and cut them into strips. I also cleaned the garlic and I also cut it into strips.

3. After 20 minutes I put the mushrooms, olives and garlic in the pan and put them back in the oven for another 20-25 minutes. Serve hot.

Good appetite!!!


How do we prepare the recipe for coxinhas de frango, croquettes in the shape of chicken heads?

The already cooked / fried chicken is unwrapped / chopped with 2 forks. Finely chop the onion and fry in a pan with a little olive oil for about 2 minutes. Add the minced garlic and keep for another minute.

In a large bowl put the chopped chicken and mix with onion, garlic, finely chopped green onions, lightly melted butter and cream cheese. Season with salt and pepper to taste.

Dough:

In a large, non-stick pan, put the chicken soup and butter and heat.
When it starts to be hot, add the flour and mix quickly. It will start to be very difficult to mix at some point and then put it on a board, let it cool very little and knead well. Add more flour as needed. The dough is flattened a little and allowed to reach room temperature.

Form balls the size of a walnut, flatten in the palm and put in the middle a teaspoon of chicken composition. The edges rise over the meat and close the dough at the top forming a sharper part. In the end it will have a shape like a tear.

Put them in beaten eggs and then in breadcrumbs and fry in an oil bath at 170 C, 4-5 minutes, until golden.

Put on the napkins to drain the oil and serve hot.

The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win

More recipes from Maria Pintean can be found here.

The average grade given by the jury for this recipe is 10.

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo


Chinese pasta with vegetables and mushrooms

The recipe I propose today is perfect for the diet: pasta, swollen with water and "besieged" by vegetables, are enough to, once consumed, not to "thicken" in fear of the roll, but - at the same time - to calm the upset stomach. Vegetables come with a variety of trace elements that speed up your metabolism. In addition, both they and the mushrooms contain fibers that are friendly to your figure.

Even if you are "arguing" with your diet, you still haven't escaped: I also recommend this dish to you, because it is aromatic, juicy, healthy and exotic.

How to prepare food:

Boil the noodles in salted water. Cut the peppers into strips, the onion into slices, the tomatoes and mushrooms into pieces (cubist style, you know). Break the broccoli inflorescences. Put a tablespoon of oil in a non-stick wok pan, then add the vegetables (less broccoli), pasta, salt and pepper. Cook the vegetables and pasta. When they are almost ready, add broccoli and leave for another 3-4 minutes. Separately (in another pan), simmer the mushrooms in a little water with oil. Then remove the mushrooms and mix them with the vegetables. At the end, sprinkle with chopped parsley.


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How to prepare rabbit food with creamy mustard sauce with mushrooms and cream

I chose a deeper pan that I heated well without oil, over high heat. Then I placed the rabbit legs in it and fried them for 2-3 minutes on each side (including the sides and the cut area). They need to turn red, not just turn white. Those caramelized fragments give flavor to the food! I used a special pair of tongs to turn the thighs in the pan. We don't sting them with a fork or fork because the meat juice will start to drain through those holes! I finally removed the thighs on a plate and lightly covered them with aluminum foil.

I reduced the flame under the pan and put the butter, green onions and chopped garlic (the green leaves come later). I seasoned them with a little salt and hardened them for about 3 minutes (without a lid).

This was followed by the mushrooms cut into quarters. I mixed well and increased the flame a little. Mushrooms leave a lot of water and it must evaporate if we want to brown them.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I kept mixing them with the spatula for 5 minutes, until they browned.

I extinguished all the sizzling with 100 ml of dry white wine and waited 2 minutes for the alcohol to evaporate. Then I poured 300 ml of hot vegetable soup (or hot water) and placed the rabbit legs in the pan. I covered the pan with a lid, reduced the flame to a minimum and left everything to boil for approx. 50 minutes. I occasionally checked the fluid level and filled with 100 ml of water after the first 30 minutes.

I make my own concentrated roasted vegetable soup that I freeze or keep in the fridge. It is very tasty and flavorful and can be used in many dishes. The recipe here.


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Millet pilaf with marinated mushrooms

This is a recipe that is prepared in two stages. I marinated the mushrooms in the morning, and in the evening I made the pilaf and served them together.
It is a filling food.

Ingredient:

& # 8211 500 gr. mushroom mushrooms
& # 8211 2 peppers (you want: yellow, green, etc.)

For the marinade sauce:
& # 8211 6 tablespoons cold pressed olive oil
& # 8211 3 tablespoons lemon juice
& # 8211 2 tablespoons soy sauce
& # 8211 3 cloves crushed garlic
& # 8211 salt to taste
& # 8211 pepper to taste
& # 8211 1 lg herbs of provence (or other aromatic herbs you prefer)

For pilaf:
& # 8211 3/4 cana mei
& # 8211 approx. 3 water dogs
& # 8211 1 onion
& # 8211 sare
& # 8211 spices

Marinated mushrooms:

Peel a squash, grate it and slice it. We also cut the pepper into thin strips.
Put the sauce ingredients in a bowl and mix well, then gradually add the mushrooms and mix to soak the sauce as best as possible in mushrooms and peppers.
Then cover the bowl and leave to marinate overnight in the refrigerator.

Pilaf of millet:

Wash the millet well in several waters and boil it with approx. 3 cups of water (or 2 and a half cups and add more if needed). I added diced onions, a pinch of salt and herbs from Provence for flavor. If you want you can add other vegetables, like a normal rice pilaf (carrots, celery, etc.). I wanted it to be as simple as possible.
Let it boil for about 15-20 minutes until all the water is absorbed and has a soft texture.

Leave to cool a little, then put it on the plate, and add the marinated mushrooms on top.
You can also add freshly chopped parsley.

Good appetite and I would be happy to tell you if you tried and liked it. Or even what changes you would make to the recipe.


Necessary recipe for red beans with mushrooms

  • 500 gr mushroom mushrooms
  • 1 can with red beans (or boiled beans)
  • 1 red (or white) onion
  • 1 piece of leek, one palm
  • 2 cloves of garlic
  • 1 cup broth
  • 1 red
  • 1 teaspoon paprika, pepper, dried thyme, salt
  • dried peppercorns
  • parsley greenery


How to prepare new baked potatoes with mushrooms and garlic

I soaked the new potatoes in cold water and left them for 30 minutes (this is how they peel the easiest). I scraped their thin skin (skin), rinsed them again and cut them in halves or quarters (the big ones, the small ones remain whole). I also washed the mushrooms and cut them in half (because they were big, if they are medium or small they can stay whole). I drained both the new potatoes and the mushrooms in two strainers. Any browning process involves the evaporation of water from the tissues so we try to get rid of moisture. If I put the wet potatoes in the tray, I wouldn't be able to give them that golden and beautiful crust.

In addition, before placing them in the tray, I turned them over on a kitchen towel and swabbed them well (to get rid of as much water as possible from the surface of the potatoes). I cleaned the garlic head and I got 12 beautiful and big puppies that I halved. I chose a large tray (30 x 40) and placed in it well-wiped potatoes and drained mushrooms (you can also be lightly tamponed with paper napkins). I spread the garlic pieces on the spot and seasoned everything with salt, pepper, cumin seeds and paprika. The paper gives them an unmistakable aroma and color!

CAREFUL. It is important that the tray in which these new baked potatoes are baked is wide, with a large surface, so that the potatoes and mushrooms stay on one layer (as much as possible & # 8230). If they are piled up, they will be boiled in steam instead of fried. so NOT we choose deep and small surface baking forms because we will get a stew instead of these wonderful Romanian potatoes.

I sprayed everything with a little oil and put my hands in the tray. I mixed the potatoes and mushrooms well with them so that each piece is well covered with spices and oil. If you want, you can add aromatic herbs such as rosemary, oregano, basil or thyme or even exotic spices (turmeric, cumin, etc.).


Ingredients for 6 servings:

300 g of rice
100 g olives
a pepper
one tomato
3 mushrooms
an onion
2 l vegetable soup
parsley
2 tablespoons oil
salt
pepper
a teaspoon of vegeta

Chop all the vegetables. Heat them in oil (preferably olives). Add rice and vegetable soup. Proceed exactly as in the case of rice with olives.

Enjoy the taste full of flavors and vitamins that these recipes offer you. Try it yourself rice with olives or rice with olives and vegetables! Good appetite!