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Chicken legs in black beer and french fries with cheese

Chicken legs in black beer and french fries with cheese

Clean the thighs, wash, grow, season with spices and place in the pan.

The pork pieces are washed and raised, seasoned with salt, spices for chicken, pepper, placed in the pan.

Peel the garlic and cut it into slices, place the garlic in the place where I cut the meat and in the pan, add thyme, paprika, salt, beer and put in the oven.

We clean the potatoes, wash them and fry them in an oil bath, at the end we take them out of the oil.

Put a little oil in the pan, add the cheese and when it starts to melt, add the potatoes and mix them until the cheese melts,

We take them out and season them with salt to taste.



Fried spaghetti

I know fried = bad, but I had to try. From what I understand, it's an Italian street dish, a kind of fast food of theirs. The taste is similar to the omelet in which pasta was put: D. And as I am an omelet fan, I really liked it. You can also make a large omelette in which the pasta is mixed, but I preferred to make small rolls, they come out crispier and look more pleasant.

ingredients:

  • 2 cloves of finely chopped garlic, possibly passed through the garlic press
  • fresh parsley
  • 2 eggs
  • a yolk
  • 2 mains parmesan ras
  • 200 gr boiled spaghetti
  • salt and pepper to taste
  • optional: a finely chopped hot pepper

All ingredients, except spaghetti, are mixed in a bowl. Boiled and cooled pasta, cut them in half with a knife (I broke them in half before boiling, so that I don't bother anymore), and add them to the bowl, mixing everything very well.

Put oil in a pan, do not skimp, but you should not fry in an oil bath, as for the omelet, maybe 2 tablespoons more. When it is well heated, put heaps of spaghetti in it, their size being according to your preferences. Fry them until golden and crispy on both sides. Depending on the size, they can be completely corcant, or corcant on the outside and soft and moist on the inside. A delight!


Chicken legs in black beer and french fries with cheese - Recipes










An extremely tasty steak, which we served with tomato salad with garlic and potato accordion.

  • 2 chicken legs, a few pieces of spicy homemade sausage, 5-6 cloves of garlic, an onion, 2 carrots, coriander, paprika, salt, pepper, oregano, 2 glasses of red wine.

I cut the thighs from place to place and in each notched place I put slices of garlic. I added salt, pepper, oregano and paprika to the legs, then I put them in a tray greased with a little oil.

I put in the tray a sliced ​​onion, 2-3 cloves of garlic, pieces of carrot, coriander seeds, pieces of spicy homemade sausage and 2 glasses of wine.

I left it in the oven for about 1 hour, adding the sauce from the tray from time to time over the legs.

4 Response to "Baked chicken legs in red wine"

a great taste not to mention the presentation. at a table full of guests is a quick treat

Thank you very much! The taste is mega delicious, we love baked meat sprinkled with wine. it is tender and fragrant!

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Simona's World

Today has been a day of female pampering, so. I got home later than usual. And since I'm the only one today, I decided to cook something fast and something I like (and not really, him), so: spaghetti. But of course until I got to the kitchen I changed the recipe into macaroni and cheese!
Next time I make spaghetti, I promise!

Ingredient for portions:
150 g penne
150 g telemea sheep
1 tablespoon sour cream
50 g butter

I don't know if it is still necessary to present the preparation method. but. so in short ..
These are the pastas I used:

10 comments:

It looks very good! Believe me, I also like the Hello Kitty generation!
Kiss you

I like pasta very much, I would eat every day but. I refrain from exceeding 100. and then here are hundreds and hundreds of combinations imagine trying everything I see, read or hear every day. a disaster!
Kisses and a nice day.
(Ex today I made stuffed peppers, so skip the pasta!

Yes, my sister and I also had experiences in the kitchen. I grew up with a key around my neck. The pasta looks very good and tasty. Kisses. I signed up for you on the site.

Alas, what a lust you have given me. . for a few days I've been saying that I make some pasta too, but I don't get it: ((((

Petronela, I know what it means to refrain ... but there are times when you really can't! :) I know there are many combinations of pasta .. my sister has been in It for 10 years. I kiss you, have a nice weekend and I'm waiting for the stuffed pepper recipe.

DiaMar, I kiss you my & quotgeneration & quot colleague :) Have a nice weekend!

Kitten, kiss you and send you a portion! Nice weekend

For a long time I want to make some pasta with cheese sauce and you come now to make me want it :)

Teo, I suffered the same ... I think it's been almost a year since I did it. And if you feel like it, I'll give it to you too! Kiss you


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Chicken legs in black beer and french fries with cheese - Recipes

These au gratin potatoes are, in fact, also a kind of French potato, only I changed the composition a little. Honestly, I can't decide which ones are better, these or the ones trained here. Both variants are yummi :)

  • 1 kg of white potatoes, 300 gr of cheese, 100 gr of cheese, 250 gr of sour cream, 7 eggs, salt, pepper, a few slices of kaizer.

I also boiled 5 of the 7 eggs, cleaned them and sliced ​​them.

I greased a tray with a little oil, then I placed a layer of potatoes and a layer of eggs.

I added the grated cheese, then another layer of potatoes and kaizer slices.

I mixed the 2 eggs well, I added salt, a little white pepper and sour cream over them. I poured the homogeneous composition in the tray, and at the end I put the grated cheese.

I left it in the oven for half an hour over medium heat. I usually leave more but now the potatoes were already cooked.

4 Response to "Potatoes au gratin with cheese, eggs and cream"

These potatoes are very good. that I can also use them for the garnish. with the snacks they are lightning.

Mmmm, now I feel like some snails :))
Pup and have a nice weekend too!

what kind of cheese is put, apart from cheese?

I generally use telemea, but almost any kind of cheese goes with this recipe, it depends on what you like :)

Post a comment

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A craita in the kitchen

It is inevitable that hot thoughts will not come to your mind while you are eating home-cooked food.

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Chicken steak with potatoes





If I still went to my beloved grandparents, I cooked something, because I still haven't found a way to reward their love enough.
So we need to:
chicken meat (I used a bag containing 5 large thighs that I cut in half)
1 kg sliced ​​potatoes
a bell pepper cut into strips
a glass and a half of white wine
SPICES
a clove of garlic

How we do:
We splash the thighs, portion them and place them in a pan greased with oil.
Place the potatoes and peppers over the thighs, add the garlic cloves cut into small pieces.
Season everything well, avoiding the salt that we will put near the end.
We pour a glass of wine over the mixture, we stop the rest for later.
Put everything in the oven over medium heat for about an hour, from time to time turn the meat and sprinkle with the remaining wine.

At the end add salt and garnish with parsley leaves.
Good appetite.


Garlic soup 2 & # 8211 with potatoes and cheese

May ago Well, a year ago, at the beginning of this blog, I proposed a French recipe for garlic soup (HERE) and I told you that I am very tempted by the cheese variants, including the Italian one (Zuppa D & # 8217Aglio), with grated Parmesan and lemon . Well, in the meantime, I discovered another recipe for garlic soup, also French, but from the north of the country, more precisely from the Nord-Pas-de-Calais region. It is, in fact, a combination of garlic and potatoes, also scented with thyme, but much creamier and tastier. In addition, a special charm is given by Gruyere cheese put in soup, on a slice of peasant bread. Upon contact with the hot creamy soup, a soup with & # 8220heart & silky cheese is formed in the plate Simply delicious!

Compared to the first version proposed by the garlic soup, today's one has a slightly more faded garlic flavor, thanks to the potatoes, which makes it, from my point of view, even more interesting. So interesting that I guarantee you will hurry to prepare another round: P. Especially since it is done in two strokes and three movements & # 8230

P.S. If you want to prepare the soup during fasting, all you have to do is remove the cheese. It will not have the same charm, but it is good and simple.

Ingredients (for 6 servings):
& # 8211 peeled garlic 120 g
& # 8211 oil 1 tbsp
& # 8211 peeled potatoes 600 g
& # 8211 carrot 2 pcs. (110 g)
& # 8211 dried thyme 1 teaspoon topped
& # 8211 salt, pepper
& # 8211 peasant bread 250 g
& # 8211 Gruyere cheese 100 g

Boil 1.5 l of water. Heat a tablespoon of oil in a pot and heat the garlic a little, cut into slices. Add the carrot (pieces) and leave for another two minutes. Put the potatoes (diced, about the same size) and thyme. Pour hot water and simmer until the potatoes are well penetrated.

Turn off the heat, let it cool a bit and blend with a blender. Put back in the pot, bring to the boil and season with salt and pepper.

Cut the bread into thicker slices and fry them a little on a plate or grill. Place a slice of toast in the middle of the plate and grate Gruyere cheese on it. Pour over hot soup. Good appetite!


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Chicken food with dumplings and potatoes

Saute onion and pepper, finely chopped, in hot oil, just enough to soften and the onion becomes glassy.
Add and continue to fry the thighs, on all sides, for a few minutes.

Homogenize with paprika and immediately add beer, up to half the meat, continuing to boil under the lid, over low heat, about 15-20 minutes, stirring occasionally.

Towards the end, when the meat is almost done, put the peeled potatoes, cut into slices or pieces and season a little with salt and pepper.

Continue boiling by adding a little beer, if the sauce is too low, and when they are half done, put the dumplings prepared as follows: beat the egg with water and salt or beat the egg whites, gradually adding the yolk, water, salt. In the second version, the dumplings will come out fluffier.
Gradually incorporate the flour until you get a sticky, thicker composition and 1 tablespoon of finely chopped green parsley.

Let it sit for 2-3 minutes at room temperature, during which time the flour "swells". Insert and leave for a few seconds the spoon or teaspoon in the hot juice of the stew, then take the dumpling dough, put it back in the pot to the bottom, so the dough will come off on its own and easily. Try it first with a piece, let it boil 2-3 times, and if it spreads, add a little more flour to the composition if it comes out too hard, fill it with a little water. If they come out well, repeat until all the dumplings are formed.
Continue cooking, over low heat, only until the dumplings are done. At the end, add the finely chopped green parsley and season to taste, salt and pepper.

Serve hot, accompanied by a seasonal salad or pickles.


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