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Rice with cheese

Rice with cheese


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Prepare the soup in case you don't already have the chicken ready.

Finely chop the pepper. Peel the mushrooms and cut them into small pieces.

Put the pepper, mushrooms and carrots in the hot soup and cook until the vegetables are soft. Strain and remove the vegetables on a plate.

Put the rice in the remaining soup and let it boil until it is ready. If the rice is not cooked yet and there is no more soup, add a little water, pepper and vegetables. Turn off the heat and set aside for 10 minutes. Mix with the oil.

Cut the ham into cubes and mix it with the cooked vegetables.

Grease a heat-resistant dish with oil in which we put a layer of rice, then a layer of vegetables with ham, then rice until the ingredients are finished, the last layer should be rice that is greased with beaten egg. Bake for 30 minutes, remove and sprinkle grated cheese and put in the oven with the fire off for 10 minutes.


Rice meatballs with cheese

These rice meatballs with cheese were long on the list of recipes to try, but I kept postponing them due to the lack of an ingredient that I kept forgetting to buy, namely: pepper paste. I saw the recipe on a group of Turkish recipes where recipes with bulgur, lentils, rice and vegetables predominate, my favorites.

Rice dumplings with cheese are very good, easy to prepare with just a few ingredients. They can be served as such with a yogurt sauce and a salad or with potatoes. I ate almost half of the empty amount, they were so good. They are light, they don't give a hard feeling to the stomach, and the cheese inside does everything, I tell you :)

As a form you can make them smaller, you can even fill them with meat if you want but I say that this formula works best. It is very easy to shape, you just need to wet your hands with water, that's enough.

They are fried in oil, please do not try to bake them because they come out quite dry, do not be afraid they are not oily, they have a tender texture.


I will guide you to prepare a very nutritious and healthy food for the whole family.

In a larger pot with a lid, sauté the vegetables, sliced ​​leeks, a tablespoon of oil, two cups of water and a pinch of salt.

Do not stir very often, so as not to crush the vegetables and if the water drops too much, you can add a little more.

Then put the rice to boil, respecting the time indicated on the package. After it has boiled, drain it well.

When serving, place a layer of rice on the plate and sprinkle a row of grated cheese on top. Around this composition, we place the stewed vegetables nicely.

At the end, for a more presentable look, garnish with grated cheese and sprinkle with lemon juice.


Boil salted water in a pot. Meanwhile, cut the broccoli. When the water boils, add the chopped broccoli and cook for 3 minutes. Then remove, drain and cool. Then cut the broccoli into smaller pieces.

Put the oil in a saucepan, add the rice, garlic and fry for 5-8 minutes, stirring constantly. Then add hot water over the rice and let it boil until the rice is half-cooked. And then let it drain.

In a large bowl, mix all the ingredients except half a cup of cheddar cheese that will be placed on top of the broccoli pudding.

Grease a yena tray with oil and pour the composition into it and then press the remaining cheddar cheese. Put it in the preheated oven at 200C / 400F for 20 min.

Broccoli with rice and cheese is a filling and healthy food for the little ones and can be served with a glass of sana (good for "mustaches").


Peel a squash, grate it and cut it in half lengthwise.


Peel a squash, grate it and squeeze the juice.


The zucchini are fried in oil, over low heat. meanwhile, boil


rice in boiling salted water for 20 minutes.


The core of the zucchini is cooked in butter, then mixed with


rice, peeled and finely chopped tomatoes and crushed garlic.


Match salt and pepper, then fill the pumpkin halves with this composition.


Sprinkle with grated cheese and place in a heat-resistant dish.


Pour the oil in which the zucchini were hardened and leave the dish in the oven for about 20 minutes.
Serve hot, sprinkled with finely chopped green parsley.


ARANCINI WITH CHEESE- RICE CROCHETS WITH CHEESE

Arancini is a dish from Italian cuisine, from the Sicilian area. Arancini with cheese - rice croquettes with cheese & # 8211 have a crispy crust and a creamy rice filling.

I think that the recipe will be to the liking of all those who love Italian cuisine and want a tasty recipe, which is easy to make, although it seems complicated at first sight.

Arancini they are generally stuffed with ragu (minced meat sauce cooked in tomato sauce). Roll in flour, eggs and breadcrumbs and fry in an oil bath.

You can give up the classic filling and use melted cheeses.

They are mostly found as balls, but it is also made in the shape of cones.

It seems that this recipe appeared as a way to save the remaining risotto.

But from my experience. I tell you that the rice boiled the day before, kept in the refrigerator, is much harder to shape than a freshly prepared and completely cooled one.

To make arancini You need to keep in mind a few things:

  • 1. The rice must be Arborio, Carnoli or a special rice for risotto & # 8211 it contains more starch, which helps to bind the rice and its creaminess.
  • 2. The cooking of the rice must not be excessive, the grains must remain & # 8220al-dente & # 8221. In 10, maximum 15 minutes from the moment the rice starts to boil with the soup, it must be ready.
  • 3. The original filling has meat sauce, which requires a very long cooking time (3 hours). You can do this the day before or fill it only with cheese (cheese, mozzarella, which can be whole or grated cubes and mixed with a little pesto for color and taste or diced ham / prosciutto)
  • 4. The breadcrumbs should not be fine. I used one from Baneasa, granulated. You can make breadcrumbs at home and don't mess it up too much.
  • 5. The oil in which they are fried must have a neutral taste, so use only sunflower oil.
  • 6. Do not fry more than 5-6 balls at the same time, do not overload the pan to make them rotate and not spoil their shape.
  • 7. have a round or conical shape, but must not be very small. & # 8220Arancini & # 8221 means small oranges, and these rice balls should be about the size of those oranges, but if they come out a little smaller it's not a big tragedy.
  • 8. the original recipe does not contain eggs in the component of the cooled risotto. After several experiments and internet searches, we came up with this solution, which ensures the creaminess and hydration of the rice even after they cool down.

They are generally served with sauces. You can make any sauce you like or use a little pesto if you are in a hurry.

Arancini with cheese they are prepared only before being eaten. Otherwise it makes no sense to be filled with cheese that stretches nicely when the croquettes are cut.

I can't resist and break one immediately after frying them. Forget how beautiful the cheese is.

I am convinced that I made you want it, so I leave you with the list of ingredients and how to prepare it arancini with cheese & # 8211 rice croquettes with cheese& # 8211 presented step by step below:

INGREDIENT:

200 g rice for risotto

600 ml hot soup (clear chicken or vegetable soup)

1 medium onion, finely chopped

50 g of cheese cut into 12 cubes

100 g granulated breadcrumbs & # 8211 not to be fine, but not panko either!

50 g finely chopped walnuts & # 8211 optional

500 ml oil for frying

Before preparing arancini, I prepared the sauces that will accompany these rice croquettes on the plate. I hardened a clove of garlic for 30 seconds in 2 tablespoons of oil, then I took it out and put 250 g of thick tomato juice, a teaspoon of dried basil, 1 teaspoon of sugar and a teaspoon of balsamic vinegar. I let it boil for 5 minutes, until it thickened a little. I also put the pepper jam at hand, so that everyone's arrangement on the plate would be quick, and the oranges would be eaten hot.

I put the soup to heat (it must be hot when I put it over the rice) and I boiled the wine, until it boiled, in a small kettle. During this time I heated the oil and butter in a pan. I hardened the finely chopped onion, in oil with melted butter, until it became glassy and softened.

I added the rice and hardened it for about 2 minutes, until it became glassy. I poured the white wine, mixed well and continued to cook the rice until it was completely absorbed. I continued its preparation as a risotto is made, adding one soup polish, the next being added only after the liquid seemed completely absorbed. Only in this way is the & # 8220al-dente & # 8221 grain squared, as it should be at the end of this operation.

When I finished adding liquid and the rice looked dry I turned off the heat. I put the finely grated Parmesan cheese and 20 g of finely grated cheese on top of the risotto, I mixed it and let it cool.

After it was completely cooled I sprinkled salt, freshly ground pepper and added a beaten egg. I mixed until the composition was homogenous, then I left the risotto for a few minutes, during which time I drank two eggs in a bowl, I put in a bowl the flour and in another the breadcrumbs mixed with chopped walnuts. I took a spoonful of risotto and formed risotto balls between my palms.

In the middle of it I put a cube of cheese.

I passed the risotto ball through the flour, then through the beaten egg.

I rolled the balls in walnut breadcrumbs, then fried them in an oil bath over medium heat. Do not heat the oil too hard, because they will burn and the nut will taste bitter!

I fried arancini until they were browned on all sides evenly, then I took them out with a spatula with holes (the one I also use for donuts) and I put them on a napkin to absorb the excess. of oil.

I immediately divided them into the 4 plates in which I had put the tomato sauce and a teaspoon of hot pepper and I ate them with great appetite.

If you want a delicious breakfast sandwich with lots of melted cheese, try the recipe below.


Pumpkin pudding with minced meat, rice and cheese (baked)!

We recommend you to try this tasty and filling pumpkin pudding. The steps to follow are simple and you will succeed immediately!

INGREDIENT:

-chopped meat (I used chicken and beef)

-2 peeled pumpkin

-2-3 tablespoons of cream for cooking.

METHOD OF PREPARATION:

1. We used minced chicken and beef already mixed with onions and garlic. Season the minced meat with salt and black pepper, as well as other favorite spices, then mix well.

2. Beat the eggs with the cream for cooking and season the mixture with salt and black pepper to taste. Optionally, you can add a little chopped greens.

3.Put the cheese through a small grater, add it to the egg mixture and mix.

4. Grease the baking tin with a little oil and add a thin layer of minced meat about 1 cm thick.

5. Distribute some of the preventive boiled rice until it is almost ready.

6.Cut the zucchini into cubes, thin slices or alloy pieces. Add 1 zucchini to the form and season with salt.

7. A new layer of evenly distributed minced meat and a layer of rice follow.

8. Add the second zucchini and cover it with the egg and cheese composition.

9.Put the pudding in the preheated oven to 180 ° C for at least 1 hour.

It is so fragrant, tasty and filling! Sprinkle with greens and serve!


Rice pudding with ham and cheese

"Rice pudding with ham and cheese" is a perfect food, full and extremely easy to prepare. This delicious rice pudding is intended for all rice lovers, it can be served both at lunch and dinner, as an appetizer or as a main course.

It is a complex dish, which abounds in delightful colors and aromas, ideal when waiting for guests.

ingredients

-100 g of diced ham

-2 tablespoons finely chopped parsley

Method of preparation

1. Mix the rice, mozzarella, ham, carrot and parsley in a bowl.

2. Grease a baking tin with butter. Put the obtained composition.

3. Chop eggs, milk, cream cheese, grated Parmesan cheese, salt and pepper in a blender.

4. Pour the mixture into the mold over the rice and bake in the preheated oven at 200 degrees for 30 minutes or until golden.


Prepare carrot rice quickly and efficiently

Cut the onion as small as possible, and pass the carrot through a small grater. Put the onion in oil or butter, and when it turns golden, add the carrots and oil and mix them. Gradually add the vegetable soup and boil the composition until it drops almost completely. When the rice is well cooked, set it aside, season with salt and pepper and grate the cheese or cheese on top. If you want your rice to have a special taste, you can sprinkle a little basil. Put it on the plate next to the steak. If you want, give up cheese and enjoy it easily, especially on fasting days.

Because your recipe for rice with carrots to be even more sophisticated you can add a little broth or tomato juice. It will be guaranteed a special taste. Thus, you have prepared a healthy garnish that you can serve with any type of steak.


  • 1 kg of potatoes
  • 300 g cheese
  • 200 g smoked bacon
  • 200 ml sour cream
  • 1 onion
  • 4-5 tablespoons olive oil
  • salt pepper
  • dill or parsley for decoration

Peel the potatoes. Cut them into cubes and boil them for 10 minutes in water with a little salt.
Put 2 tablespoons of olive oil in a pan and heat the bacon for a minute to change its color, then add the chopped onion and leave until soft.

Put the remaining oil, drained potatoes, hardened bacon and onion, grated cheese, sour cream, salt and perish in a baking tray.

Put in the preheated oven for about 25-30 minutes until lightly browned.

Serve as such or as a garnish and sprinkle dill or parsley for decoration. I hope you are tempted and try my recipe for baked potatoes with cheese . Good job and good appetite!

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* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

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