butter chicken - 138 przepisów (strona:7/10)

Mushroom and brie soup (4-6 servings) Ingredients: 700 g wild and button mushrooms, cut into quarters 2 tbsp butter 1 large onion, diced 3 cloves garlic, finely chopped 2 tbsp flour 1/2 cup dry red wine 3 cups chicken stock 2 tbsp fresh thyme leaves (or 1 dried) salt and pepper to taste 1/2 cup heavy cream

Mushroom and brie soup (4-6 servings) Ingredients: 700 g wild and button mushrooms, cut into quarters 2 tbsp butter 1 large onion, diced 3 cloves garlic, finely chopped 2 tbsp flour 1/2 cup dry red wine 3 cups chicken stock 2 tbsp fresh thyme leaves (or 1 dried) salt and pepper to taste 1/2 cup heavy cream

chrupiącym pieczywem. Smacznego! English version Creamy zucchini soup with chanterelles (4 servings) Ingredients: 600 g of young zucchini, cut into slices 4 cups chicken or vegetable stock 300 g of chanterelles, washed, larger halved 1 tablespoon butter 1/2 cup of double cream 1 tablespoon vegetable oil 1/2 teaspoon dried tarragon salt and pepper Preparation: In a medium pot, heat

servings) Ingredients : 1/2 kg of young potatoes, washed and diced 3 tablespoons olive oil 1 tablespoon butter 2 cloves garlic, chopped 1 bunch of beet leaves with small beets, beets, stems and leaves separately chopped 1/4 cup dry white wine 750 ml chicken stock 4 tablespoons chopped dill 100 g of cream 36% feta cheese salt, pepper, sugar and vinegar

Smacznego! English version Tomato Tortellini Soup (4-6 servings) Ingredients: 100 g smoked bacon, chopped 2 tbsp unsalted butter 1 onion, diced 2 cloves garlic, minced salt, pepper and sugar to taste 1 tbsp balsamic vinegar 4 cups vegetable or chicken stock 2x400g can crushed tomatoes 1/2 cup heavy cream 2 bay leaves 3 dried all spice berries

olive oil and fry everything for 5 minutes, stirring constantly. Then, we pour the chicken broth and boil them for 30 minutes until the vegetables are soft cover. When the vegetables are ready, we take off the pan from the heat, we add the butter and spices (0.5 teaspoons). At the end, we mix everything of the blender

potatoes, peeled and diced 1 onion, diced 1 clove garlic, finely chopped handful chopped fresh parsley leaves 1 1/2 l chicken or vegetable stock 200 ml of double cream 150 ml sour cream for serving clarified butter for frying 1 teaspoon dried thyme salt and pepper Preparation: In a large pot heat the butter over medium heat, add the onion

wine 10 g dried mushrooms 150 g mushrooms , sliced salt, pepper vegetable oil and butter for frying 2 cloves garlic, chopped 1 onion , diced 2 carrots, diced 300 g roasted duck, cut in large dice 2 tsp chopped fresh rosemary 1 cup chicken stock 400 g dried pappardelle or other wide pasta shape, cooked and drained 1/2 cup grated Parmigiano(...)bowl, add wine and let it soak for 30 minutes. Drain, reserving the wine, coarsely chop the mushrooms and set aside. In a large pan, heat 1 tbsp butter over medium-high heat, add the fresh mushrooms and sauté until they start to soften and browned, for about 5 minutes. Season with a pinch of salt and transfer

Salad with chilli corn and chicken breast inside homemade t ortilla Normal 0 21 false false false PL X-NONE X-NONE /* Style Definitions */ table.MsoNormalTable {mso-style-name:Standardowy; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding(...)razowej | 1 cup wholemeal flour 1/2 łyżeczki soli | 1/2 teaspoon salt 25 g masła roślinnego | 25 g butter 2/5 szklanki lekko ostudzonej, przegotowanej wody (nie wrzącej) | 2/5 cup lightly cooled, boiled water (not boiling) 1 pojedyncza pierś z kurczaka | 1 single chicken breast 1 mała papryczka chilli (ilość wg uznania) | 1 small chilli pepper (according to your taste) 2 łyżki

diced 1 clove garlic, thinly sliced 1 parsnip, diced 1 carrot, diced 2 tablespoons butter 300 g beef, cut in thick dice 1 tablespoon sweet paprika powder 1 teaspoon hot pepper powder 1 teaspoon of thyme 1/2 cup dry white wine 4 cups of chicken or beef stock salt, pepper and sugar to taste 1 red bell pepper, diced

Provence 3 tablespoons flour 2 cups double cream 3 cups chicken or vegetable stock 100 g grated melting cheese salt and pepper, to taste Preparation: Heat a soup pot over medium heat, add bacon and cook until browned. Transfer on the plate an set aside. Add butter to the same pot, add potatoes, carrot and mushrooms and allow cook until(...)herbs, cover with a lid and simmer for 5 minutes. Remove the lid, sprinkle on the flour, stir to combine and cook for 1 minute. Add the cream, chicken stock, bacon and cheese, stir to combine and cook for about 15 minutes. Season with salt and pepper, to taste and serve! Enjoy! Artykuł Zupa brokułowa z pieczarkami / Broccoli and mushroom

pepper to taste 2 bay leaves 1 cup beef or chicken stock 1×400 ml can of coconut milk 4 medium potatoes, cut into cubes 1 carrot, peeled and diced 1 large red/green bell pepper, diced 2 chilli peppers, chopped 3 tbsp ketchup 4 tbsp, rpeanut butter Preparation: Heat oil and butter over medium to high heat

mushrooms, quartered 2 tomatoes, chopped 2 tbsp flour 1/2 cup sweet red wine 1/2 cup vegetable or chicken stock 1/2 cup melting cheese shredded 2 large potatoes, peeled and thinly sliced 2/3 cup milk 1 tbsp butter, melted and cooled parsley for garnish chopped salt and pepper to taste Preparation: Preheat the oven to 180 oC. Heat a large

English version Pork sparagus and mushroom pasta (4 servings) Ingredients: 2 tablespoons canola oil 400 g roasted pork neck (or chicken) cut into thick cubes 100 g bacon, cut into small cubes 1/2 tablespoon herbes de Provence 2 tablespoons butter 1 onion,diced 2 cloves garlic, minced 250 g asparagus, ends trimmed and sliced into 2 cm pieces

sauce (4 servings) Ingredients: 1 head of garlic olive oil salt and pepper 2 tablespoons of clarified butter 1 onion, diced 250 g of mushrooms, cleand and sliced leaves from 3 sprigs of thyme 100 ml of white dry wine 100 ml chicken stock 1/2 cup double cream Preparation: Peel off some of the outer layers of papery skin, leaving(...)oven for 30 minutes. Let cool, then squeeze the garlic into a small bowl and mash with a fork. Heat the large pan over high heat, add butter and onion and cook until translucent. Add mushrooms and thyme and cook for 5 minutes until soft. Add the wine and cook on high heat until almost reduced and add the stock

water, dissolve the flour and pour into the sauce, stir in and bring to a boil. Serve the chicken with wine sauce and your favorite potato puree (for example, with horseradish - boiled potatoes, salt, pepper, a tablespoon of butter, a spoon of horseradish from