butter chicken - 138 przepisów (strona:5/10)

bite-size pieces salt and pepper ½ teaspoon granulated onion ½ teaspoon granulated garlic ¼ cup flour canola oil 250 g button mushrooms, sliced 2 tablespoons butter 4 cloves garlic, minced 25 g flour (about 4 tablespoons) 2 cups chicken stock 2 tablespoons Dijon mustard 1 teaspoon herbes de Provence ¾ cup half and half 220 g asparagus, trimmed of tough bottom stems(...)garlic, and stir just for a minute, next sprinkle in the flour and stir it into the butter, to create your “roux”, or thickener. Cook the roux for about 30 seconds to 1 minute, stirring constantly, then, add in the chicken stock, whisking all the while to avoid lumps, and allow the sauce to simmer very gently and tighten

well 2 ripe tomatoes, diced 1 red bell pepper, cubed 1/2 small zucchini, cubed 1 cup fresh kale leaves, finely chopped 1 1/2 cups vegetable or chicken stock 1 tbsp creamy peanut butter 1 yellow onion, finely diced 2 garlic cloves, minced 2 cm ginger piece, peeled and minced 1 tsp ground cumin ½ tsp turmeric 1/2 cup cream salt

podawaj. Smacznego! Cheesy mushroom and beef bake (4 servings) Ingredients: 600 g good-quality beef, cut into 1 cm strips 30 g of clarified butter 1/2 teaspoon ground sweet paprika 250 ml chicken stock 500 g mushrooms, sliced 1 large onion, finely chopped 75 g smoked bacon, cut into small cubes 1 clove of garlic, minced 40 g of butter

teaspoon s seasoning for chicken (Galeo) 50 g startego parmezanu / 50 g grated parmesan sos pomidorowy / tomato sauce zielony groszek Bonduelle gotowane na parze 212 ml / green peas Bonduelle cooked by steaming 212 ml soczewica Bonduelle gotowane na parze 425 ml /   lentil Bonduelle cooked by steaming 425 ml   50 g masła / 50 g butter  fasolka szparagowa zielona(...)about 20 minutes. We cut bacon and fry in olive oil to hot pan, then withdraw it from the excess fat. We smear butter baking dish. First, we put the pasta, then we put chicken and vegetables (peas and lentils). Then again we put a layer of pasta. All, we pour tomato sauce, sprinkle with grated cheese and bacon

zalej całość masą jajeczną. 7. Na wierzchu ułóż szparagi i posyp całość równomiernie startym serem. 8. Piecz 30-40min. w 180*C. Smacznego! Asparagus, chicken and leek tart Ingredients: Shortcrust: 100g of cold butter 220g of wheat flour 1 egg 2 pinches of salt 1/2 teaspoon of dried oregano Stuffing: 1 small leek 1 chicken breast half a bunch

sticks, sliced 2 bay leaves 2 rosemary sprigs 2 garlic cloves, sliced 2 tsp dried chilli flakes 125 ml dry white wine 375 ml chicken stock 400 g tagliatelle or pappardelle a knob of butter freshly grated Parmesan Preparation: Heat a little of the oil in a wide, shallow casserole dish or deep pan over medium–high heat. Season(...)chicken and pancetta, pour in the stock and cook for 45 minutes to one hour, until the sauce is reduced and the chicken is very tender. Remove the chicken with a slotted spoon and leave to cool for a few minutes, then shred the meat from the bones using a fork. Stir the meat into the sauce and discard

solą i pieprzem do smaku i podawaj. Smacznego! English version Broccoli cheese soup (4-5 servings) Ingredients: 2 tbsp butter 1 onion, chopped 2 cloves of garlic, minced 1 broccoli, chopped into florets 100 g mushrooms, sliced 750 ml chicken stock 200 g processed cheese, cubed(...)milk 1 tbsp cornstarch 1/3 cup water Preparation: In a large pot, melt butter over medium heat. Cook onion in butter until softened, add garlic and mushrooms and cook for 2 minutes. Stir in broccoli, and cover with chicken stock. Simmer until broccoli is tender, 10 to 15 minutes. Reduce heat, stir in cheese cubes until melted and add milk

piecz kolejne 10-15 minut, do ładnego zarumienienia. Smacznego! Chicken, zucchini and chanterelle casserole (6-8 servings) Ingredients: 800-900 g chicken breasts 2 small zucchini, grated 6 tomatoes, sliced 2 tbsp butter 350 g chanterelles, halved 1 medium onion, chopped 2 cups Mozzarella cheese, grated 1 tbsp chopped basil Sauce ingredients: 1/2 cup mayonnaise 1/3 cup double cream(...)zucchini and with your hands squeeze the juice from them and spread zucchini over the chicken strips. Next evenly distribute tomatoes over the zucchini. Place the mushrooms into hot pan over high heat and cook for about 2-3 minutes. Add onions and butter to pan, lightly salt and pepper. Cook for about 4 minutes and place over the tomatoes

Składniki / Ingredients: 10 sztuk wątróbki drobiowej / 10 pieces of chicken liver2 szalotki / 2 shallotsmasło / butter1 łyżeczka tymianku / 1 teaspoon thyme1 łyżeczka czosnku / 1 teaspoon garlicszkocka whisky / scotch whiskeyszczypta czarnego pieprzu / pinch of black pepperszczypta soli / pinch of salt1 pomarańcza / 1 orange 1 łyżka cukru / 1 tablespoon sugarżelatyna / gelatineplasterek pomarańczy / orange slice Sposób przygotowania / Preparation: Przygotowanie: 20 min, smażenie(...)schłodzoną galaretkę wylewamy na pasztet, dodajemy plasterek pomarańczy i wkładamy pasztet do lodówki do ścięcia. ***** We wash and dry livers, we cut the shallots. We put a piece of butter on a pan, we put the shallots and add the garlic and thyme. We fry until the onion has softened. Then, we put the liver and pour a little whiskey

milk100 g cream cheese3 tbsp unsalted butter1/2 cup heavy cream, warmedsalt and pepper to taste1/4 tsp Tabasco saucepinch ground nutmegPrzygotowanie:Put the cauliflower into a large pot, add the chicken stock and milk and bring the mixture to a low boil. Cover the pot with a lid and reduce the heat. Cook the cauliflower, covered until is fork  tender, about(...)remove it from the heat.Using a colander, strain the cooking liquid from the cooked cauliflower. Put the cauliflower back into the pot it was cooked in.Add the cream cheese, butter and warm cream to the cauliflower. Using an immersion blender, blend the cauliflower until it forms a smooth puree. Season with salt and pepper to taste, add Tabasco and nutmeg

cleaned and chopped 2 onions, diced 3 cloves garlic, minced 100 g mozzarella, grated 1 teaspoon Dijon mustard 3 tablespoons butter 1 pinch of nutmeg 2 tablespoons chopped dill juice of 1/2 lemon olive or vegetable oil 3/4 cup chicken stock salt and pepper Preparation: Wash chicken breasts and pat dry with paper towels. Cut „pockets(...)stuffing, heat the butter in a large pan and add the onion and garlic. Cook over medium heat until translucent, add chanterelles and cook for another 5-8 minutes. Season to taste with salt, pepper and nutmeg. In a medium bowl, mix cheese, mustard and chanterelles, season to taste if necessary. Stuff the chicken breasts with cheese and chanterelles mixture

makaronem, posypaną startym parmezanem najlepiej z tostami. Smacznego! English version Italian chicken, roasted garlic and parmesan soup (6 servings) Ingredients: 2 skin-on chicken breasts canola oil salt and pepper 3 heads garlic 1 tablespoon butter 1 onion, finely diced 2 carrots, peeled and finely diced 2 parsnips, peeled and finely diced 2 ribs celery, finely diced 2 cups butternut(...)cooled, shred the chicken, and set it aside, next, squeeze the roasted garlic from the papers, and using your knife or a fork, make the cloves into a paste. Place a medium-large pot over medium heat, and drizzle in about 2-3 tablespoons of the oil, plus add in the tablespoon of butter. Once melted together

świeżym, chrupiącym chlebkiem. Polecam! English version Port chicken liver pate (8-10 servings) Ingredients: 450 g chicken livers, cleaned and halved 1 onion, finely chopped 1/2 cup port wine 4 sprigs of thyme, leaves 1 garlic clove, chopped 4 tablespoons butter 1 tablespoon vegetable oil salt, black pepper 4 tablespoons melted clarified butter Preparation: Heat a pan over medium heat(...)with salt and pepper af necessary. Transfer pate into prepared dish, cover the surface with melted clarified butter and place in the refrigerator for at least 45 minutes. Great with crusty bread! Enjoy! Artykuł Pasztet z wątróbek drobiowych z Porto / Port chicken liver pate pochodzi z serwisu Karmelowy blog kulinarny

servings) Ingredients: ½ onion, diced 1 clove of garlic, minced 1 tablespoon oil 1 head of broccoli, chopped into small pieces 300 ml chicken stock 200 ml whole milk 2-3 tablespoons crunchy peanut butter salt and pepper toasted peanuts, chopped Preparation: Heat the oil in a medium pot, add onion and garlic and cook for a couple of minutes until

doprowadź do wrzenia. Dopraw solą i pieprzem do smaku i podawaj zupę posypaną chrupiącym boczkiem. Smacznego! English version Creamy salsify soup with roasted duck (6 servings) Ingredients: 4 tablespoon butter 150 g smoked bacon, cut into small dice 1 onion peeled and thinly sliced 1 fennel bulb trimmed peeled, and thinly sliced 1 celery stalk peeled, trimmed, and thinly sliced(...)leaf, tied 500 g salsify root, peeled and cut into 2 cm pieces 2 potatoes, peeled and diced ½ cup heavy cream 900 ml chicken stock toasted seeds for servings Preparation: Melt the butter in a medium pot over medium heat, add the bacon and cook, stirring occasionally, until browned and transfer on papre towels. To the same pot add onion