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Cottage Cheese Pudding |
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17 ounce dry curd cottage cheese
4 eggs
0.5 cup raisins
3 table spoons butter
5 table spoons sugar
4 table spoons farina cereal
0.5 cup milk
Salt
Heat the oven to 375 degrees. Separate the egg yolks from the egg whites. Boil milk and pour it on the farina cereal. Let it sit for few minutes. Mix the egg yolks, cottage cheese, raisins, butter (melt the butter first, but don’t boil it), sugar and soaked cereal together. Beat the egg whites until firm and fold it carefully into the batter. Bake in 2-3 inch pan for 25-35 minutes. If the knife comes out clean the pudding is done. Serve with sour cream, jam, yogurt or syrup.
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Chicken stewed in beer |
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Ingredients:
10 Chicken thighs or any other chicken parts of your choice
1 onion
10 ounces of sliced white mushrooms
1 small (0.33L) light beer
1 cup canned corn
Chicken seasoning of your choice
Salt and pepper
Flour
Cooking oil
Season the chicken and let it sit in a fridge for 1 hour. Roll the pieces of chicken in flour and cook in a deep pan until golden brown. Chicken doesn’t have to cook all the way through as it will stew later. Put chicken aside. In the same pan cook chopped onion, mushrooms and corn for few minutes. Put chicken back in a pan, pour in beer and bring it to boiling. Reduce the heat and let it simmer for 15 minutes. Serve with boiled or mashed potatoes. |
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Homemade Chicken Fingers |
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INGREDIENTS:
2 lb chicken tenders
1 egg
1 cup flour
Bread crumbs
Salt
Black pepper
Oil for cooking
SOUCE:
1 cup Mayonnaise
½ cup ketchup
1 ½ tea spoon horseradish
Add salt and pepper to taste on chicken tenders. Mix well, cover and let it sit in a cooler for 3o min. Heat the oil in a pan (make sure oil is not too hot, so chicken would cook thru). Pour flour over chicken tenders and fold them until fully covered with flour. Beat the egg and add a pinch of salt and pepper to it. Take one peace of chicken at a time dip it in beaten egg and bread crumbs. Cook chicken tenders flipping once until golden brown. Serve hot or cold.
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Chicken pancakes |
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INGREDIENTS:
Combine the chicken, eggs, salt, pepper and flour. Add the mayonnaise, mix up everything and leave in a fridge for two hours.
Fry pancakes in a pan with some vegetable oil, till the pancakes turn nice and golden on both sides.
Best to eat with mashed or boiled potatoes and salad. |
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Stuffed chicken fillets |
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 4 chicken fillets
20 ounces white mushrooms
10 ounces fresh spinach
7 tablespoons
2 carrots
½ chopped spring onions
3 garlic cloves
¾ cup bread crumb
5 ounces parmesan cheese
½ cup Sherry vine
Black pepper and salt to taste
Marinade chicken breast in lightly salted sherry vine for 2 to 3 hours. Chop spinach, garlic and mushrooms. Grate carrots. Heat the pan and cook spinach, garlic, mushrooms, carrots and chopped spring onions for about 10 minutes. Add salt and pepper at the end of cooking. Put it aside to cool down. Cut the pockets in each chicken breast and stuff it with cooked mixture. Secure the edges of breast with wooden toothpicks. Mix breadcrumbs with grated cheese and roll each chicken breast in this mixture. Cook stuffed chicken breast in oil on medium heat flipping it once. Remove toothpicks before serving. Serve with sauteed vegetables of your choice and mashed potatoes.
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Entree Recipes