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Salad with mushrooms and chicken breast (Santa's salad)

Salad with mushrooms and chicken breast (Santa's salad)


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Boil the skinless chicken breast in the soup, let it cool, cut it into cubes and put it in a bowl. Cut the ham and olives into cubes and place them over the chicken breast. Cut the mushrooms into cubes and cook them in oil for 5-10 minutes. Let them cool and add them over the rest of the composition. Cut the cucumbers lengthwise, clean them of seeds, cut them into cubes, squeeze the juice and put them on top of the other ingredients. Add the cheese on the large grater and mix.

For mayonnaise, use 2 yolks (one raw and one boiled) that you mix and add a little oil over them. To make sure that the mayonnaise is not cut, I advise you to mix in one direction. At the end, add mustard and lemon to taste.

Add mayonnaise over the rest of the composition, add salt to taste and mix gently.

Place the salad on a plate. For decoration, grate the egg whites and yolks from 2 hard boiled eggs, as well as a red bell pepper. Arrange the ingredients so that you get a Santa face. For the eyes use two black olives.


Ciulama with mushrooms and chicken breast

Before writing a recipe, most of the time I try to remember pleasant moments from my childhood and from the times when my children, when they were small, used to take long walks through parks, on hills or at the foot of the forest. Most of the time, apart from the movement, the undeclared goal was to ventilate the children's mother as well, to see her a little calmer from the other household chores.

Memories, memories & # 8230! In the middle of the autumn season (around the end of September, beginning of October), picking mushrooms directly from the forest or from the plain still sleeping under the morning dew, from Treapturi, where the water from the hydroelectric canal in my hometown flowed smoothly towards the turbines. it was my favorite outdoor movement.

My grandmother was in my childhood the forerunner, but also my mentor in picking mushrooms. Later, in the & # 821780s, my children and I continued to walk through the old, well-known places and pick mushrooms. When my children grew up, much less often than I would have liked, I ended up picking mushrooms in the old places.

My passion for picking mushrooms has been maintained over time and still is, but in other places than my childhood.

To remember ?! Picking mushrooms is not available to everyone. You don't know the mushrooms, you don't pick them, you don't buy them from the market, you don't recommend them to anyone to use. Mushrooms bought from the market, even if they are not as tasty and full of the mysterious smells of the field / forest, being grown and picked from the mushrooms have the consumption visa of the sanitary-veterinary authority.

Ingredients needed in the recipe: mushrooms (fresh / scalded and frozen / canned in brine), chicken breast / chicken breast / turkey breast (ready baked or boiled), boiled milk, flour, olive oil, fresh butter, peppercorns, coarse salt .

When you prepare a whole chicken, a whole chicken or a whole turkey, you can rarely eat it all in one meal. Any self-respecting, caring housewife will put the family's daily meal in the freezer, in plastic food bags, which remains and will be used when dinner needs to be prepared quickly and time is not the best ally.

In the recipe you can use, preferably, fresh white mushrooms.

Ingredients

  • white mushrooms,
  • chicken breast, ready baked / boiled,
  • sweet milk,
  • flour,
  • fresh butter,
  • extra virgin olive oil.

Ciulamaua prepared with scalded and frozen mushrooms from autumn or with mushrooms preserved in brine will be just as delicious.

To wash or not to wash the mushrooms ?! The mushrooms are cleaned of leaves and sand, washed under a stream of cold water, if they are freshly picked. In order not to blacken, the white mushrooms are washed only before being used.

Farm mushrooms can only be cleaned with a kitchen brush, without washing.

Cut the mushrooms into larger pieces and fry in a mixture of olive oil and fresh butter.

When hardened, season the mushrooms with coarse salt and freshly ground peppercorns. There is no mistake if you add a few hot pepper flakes.

Directions

  1. Cleaning leaves and sand mushrooms and, if necessary, washing under cold water.
  2. Cut mushrooms into larger pieces and harden in a mixture of extra virgin olive oil and fresh butter. Season hardened mushrooms with coarse salt and freshly ground peppercorns.
  3. Add flour over the hardened mushrooms and mix with a wooden spoon.
  4. Add hot milk over the hardened mushrooms wrapped in flour. Mix with a wooden spoon to prevent lumps from forming.
  5. In the preparation add slices of chicken breast, ready to bake. Bring to a boil and let the flavors mix.
  6. Serve hot with hot polenta.

Over the hardened mushrooms add flour (depending on the amount of hardened mushrooms) and mix using a wooden spoon.

We don't want a glorious final dish, with lumps and full of flour! The flour is added gradually, in the rain and mixed continuously in the preparation, during the addition of the flour so as not to form lumps.

The flour should not be in excess, just enough to wrap the pieces of hardened mushrooms.

The sweet milk is heated close to boiling in an enameled cup.

The hot milk is gradually added over the hardened mushrooms wrapped in flour. Mix well with a wooden spoon, so that all the lumps disappear.

The milk that is added depends on the desired consistency of the final preparation.

When the desired consistency of the preparation has been reached, add the slices from the chicken breast, ready to be baked.

The preparation is boiled in a few boils, to heat the meat and to homogenize the tastes.

During the preparation of the recipe, it is boiled by a polenta.

The dish is served hot with hot polenta.

For such a delicious dish, in the cold season, a cup of plum brandy, boiled with peppercorns, cinnamon and star anise is welcome, it fights the cold and the haunting flu.

To cool the throat while serving the hot dish, a new cabbage salad with cucumbers and green dill would work, even if the ingredients are found only in the market and are brought from abroad and abroad.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! Try this recipe and you will not regret it. Don't have chicken or chicken breasts? Boil a chicken breast (which you use in a bowl) with the roots and you will have type 1, ready soup, to put in it only dumplings or noodles.


Nely`s Blog


INGREDIENT:
1 chicken breast
1 kg of mushrooms
2-3 onions
200 gr of sour cream
250 gr of cheese
6 eggs
2 tablespoons flour
oil
vegetate
salt
margarine and breadcrumbs for greased and lined tray

PREPARATION:
Put the stewed chicken breast in a Teflon pan. When ready, remove from the heat and set aside. The mushrooms are cleaned, washed and sliced. Finely chop the onion, put it in 2-3 tablespoons of oil, then add the sliced ​​mushrooms. Cover with a lid and leave on the fire until the water left by the mushrooms drops by half. Take 2 tablespoons of sour cream, mix with flour and add to the mushroom composition, stirring constantly so as not to become lumpy. Match the salt and vegeta and remove the pan from the heat. Grease a tray with margarine and cover with breadcrumbs, place the diced chicken breast, then the mushrooms and grate the cheese on top. Beat eggs with the remaining cream and pour over the composition in the pan. Put it in the oven and keep it until it browns a little on top, about 25-30 minutes.
GOOD APPETITE!


Spaghetti with mushrooms and chicken breast

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Ingredients for the glazed salad recipe with marinated mushrooms:

  • 2 jars of whole mushrooms
  • 1 finely chopped boiled chicken breast
  • 3-4 grated boiled potatoes
  • 2-3 grated boiled carrots
  • 2-3 finely chopped green onions
  • 4-5 finely chopped pickles
  • 2 finely chopped boiled eggs
  • 150 gr grated cheese
  • chopped dill and parsley (to taste)
  • 300 gr mayonnaise
  • salt
  • pepper
  • lemon juice


Volovan with mushrooms and chicken breast

Today I present you an aperitif with a special name, namely volovan or vol-au-vent as many of you know.
It is a preparation based on puff pastry, originally from France, in free translation it means & # 8222zbor-in-vant & # 8221, the name being given by the fact that the baskets obtained are very light.
I chose to fill them with a composition of chicken breast, mushrooms and bechamel sauce. But they can also be filled with salted cream cheese, with spicy vegetable fillings, brains, etc.

For the puff pastry
500 gr flour
500 gr butter
10 gr salt
a tablespoon of vinegar
100 gr flour for folding
an egg for anointing

Filling
300 gr mushrooms
300 gr chicken breast
100 gr butter
flour 50 gr
milk 150 ml
sour cream 150 gr
salt
pepper
nutmeg (optional)
oil


Recipe of the day: Salad with mushrooms and chicken breast

A delicious salad recipe with mushrooms and chicken breast from: chicken breast, mushrooms, peppers, dill, mayonnaise, sour cream, mustard, garlic, lemon juice, salt and pepper.

Ingredient:

  • 600g chicken breast
  • 800g mushrooms
  • 2 peppers
  • 2 dill ties
  • 5 tablespoons mayonnaise, which is prepared as here
  • 2 tablespoons sour cream
  • 2 tablespoons mustard
  • 2 cloves crushed garlic
  • the juice of a lemon
  • salt
  • pepper

Method of preparation:

Boil the chicken breast and mushrooms separately, then chop them into cubes. The pepper is cleaned and finely chopped, as is the dill.

Put them all in a larger bowl over which to add mayonnaise, sour cream and garlic.


Recipe Salad with pasta and turkey breast

Recipe S along with pasta and turkey breast, which contains other ingredients such as: beans, lentils and pickled chard, a very tasty salad and easy to prepare.

To prepare this salad, you can use any ingredient you like and have at home.

I use recipe pasta salad and turkey breast , in the version displayed here whenever I don't have more time to cook dishes that require a long preparation time.

It can be easily adapted depending on the ingredients we have in the house, or we can use uncooked leftovers from steak, as well as other vegetables.

For recipe pasta salad and turkey breast we need the following

a 3 cm ginger root

6 tablespoons olive oil

3 tablespoons wine vinegar

a tablespoon of peeled hemp seeds

fresh or dried herbs

pan-fried turkey breast with herbs

300 gr pasta cooked al dente

a stalk of celery celery cut into cubes

250 gr boiled canned beans

250 gr canned boiled lentils

2 sliced ​​boiled carrots

. METHOD OF PREPARATION recipe pasta salad and turkey breast :

. We first prepare the vinaigrette as follows:

We grind the garlic, ginger and avocado and take a food processor in which we mix them together with all the other ingredients of the vinaigrette until we obtain a paste like sour cream that has a beautiful color and is tasty and aromatic.

We cut the meat into as equal cubes as possible, of medium size that we want and also celery celery.

In a large bowl put all the ingredients for the salad and mix them well, then add the vinaigrette and mix until the ingredients are homogeneous.

Add salt and freshly ground pepper to taste.

Transfer the salad to a serving bowl and garnish with slices of boiled egg, sprinkled with pepper.

We can also keep a few pieces of meat for garnish, if we want.

Salad with pasta and turkey breast , beans, lentils and chard is a salad with healthy ingredients, beautifully colored, tasty and easy to prepare.

I look forward to a new recipe.

You can see below Recipe video Pasta salad with turkey breast


Salad with telemea and duck breast

Here we are in his oven month and the proof deserves its name because it is very hot !!
At such a time, salads are the staple food, so even today I tempt you with a new tasty and filling salad- Salad with telemea and duck breast.
Since the beginning of summer, Delaco has been challenging us to prepare salads in such a way as to use the assortments of telemea in brine. Which is why we've put together some great salad recipes that we recommend you try !!

  • Pasta salad with sheep's milk
  • Fruit salad and goat's milk

Ingredients for lettuce with duck breast and duck breast

  • 150 g of cow's milk in brine-Delaco
  • half a duck breast
  • 50 g watercress, arugula or any type of salad you will like
  • 5-6 quail eggs
  • 1/2 avocado
  • a handful of raspberries, blackberries, gooseberries
    Dressing
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • a tablespoon of apple cider vinegar
  • a spoonful of Dijon mustard
  • a tablespoon of honey
  • salt and pepper

How to prepare a salad with beef and duck meat

With a sharp knife we ​​cut the skin on the duck breast without cutting the meat.
Put a non-stick pan on the fire and immediately put the duck breast in it with the skin down. Leave for about 2 minutes while the fat starts to melt. With a pair of tongs we turn the chest and continue to fry it on all sides for a few more minutes. I made it medium, but you can leave it more bloody or even well done, depending on everyone's taste.
When it is ready, take it out on a plate and let it rest, covered with a foil.

The watercress is rinsed under running cold water, then dried in a salad spinner.
Boil quail eggs and peel.
On a plate is placed a generous layer of salad, sliced ​​duck breast as thin as possible, eggs cut in half, avocado cubes, chopped or diced telemeau and fresh fruit.
Sprinkle with dressing when serving.

How to prepare the salad dressing

Put all the ingredients in a jar, close with a lid and stir until smooth. It can be stored in the refrigerator for 1-2 days so it can be prepared in advance.
The quantities can be adjusted according to the amount of lettuce with duck breast and duck breast.

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Thank you!!


Beef salad

Consistent and very tasty, beef salad has become an indispensable dish at holiday meals. It is not difficult to prepare at all, you only need some time and. rabadare! The salad recipe is taken from the volume "Romanian dishes, wines and customs", written by Radu Anton Roman and published by Paideia.

Ingredients and quantities:

700 grams of beef (lean: muscle, pulp)
700 grams of potatoes (of those that do not crumble at all when cooked)
300 grams of pickled cucumbers in vinegar (or less, if they are too sour)
50 grams of peas
2 pickled donuts for the inner face and 1 for the outer one
3 larger carrots
500 ml mayonnaise (with or without lemon, as you like)
salt to taste

Method of preparation:

1. Bring the meat to a boil until smooth. The potatoes are also boiled, but measured, not to penetrate at all. After that, it is cleaned and left to cool.
2. The peas, if they are out of the box, boil them for 5 minutes if they are frozen, boil them until they soften.
3. Carrots, well cleaned, boil for about 1 half hour (or even less), to be stronger. Each ingredient is boiled separately to preserve its taste.
4. Cucumbers and donuts are cut into small pieces. Then make mayonnaise.
5. As the vegetables and meat have boiled and cooled, cut them into small pieces.
6. In a bowl, mix the salad well with three quarters of the mayonnaise. Then put the mussel salad on a plate, round it, spread it with the remaining mayonnaise, and cut the donut and the olives into slices and garnish the salad.



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