What is the beauty of dishes in a pot? They are very quick and easy to prepare! It is enough to put all the ingredients in a pot and bake in the oven!
Be sure to save these recipes, I'm sure they will come in handy on weekdays and on holidays!
17 Amazing Pot Recipes
1. Roast chicken in Russian 1:1066
2:1574Ingredients:
Chicken weighing approximately 1 kg, 400g onion, 50g raisins, 50g kernels walnut, 50g fresh mushrooms, 15g butter, fresh herbs, salt, ground black pepper.
For sauce: 25g flour premium, 400g sour cream, 25g butter.
2:447Cooking:
Rinse the carcass, dry it, cut into 8 pieces, salt, pepper, fry until half cooked. Chop the onion into half rings and fry until golden brown. Mushrooms cut into strips and fry. Roast the nuts, remove the skin from them and chop them. Wash and dry the raisins.
Prepare sour cream sauce: melt and heat the butter in a saucepan, add the sifted flour and sauté, stirring, until the smell of "roasted nuts". Sautéed flour gradually, stirring constantly, dilute with hot sour cream.
Put chicken in pots (2 pieces per serving), raisins, mushrooms, onions and nuts there. Pour everything sour cream sauce. Put in the oven and simmer for 20-25 minutes at 180 degrees. Sprinkle with chopped herbs when serving.
2:1751
2. Tomato soup baked in the oven
2:83
Ingredients for 6 people:
1 kg of tomatoes, 800 gr of broth, 3 medium onions, grated parmesan - 150 gr, White bread(only not a long loaf, but a rough one, round), garlic, olive oil, salt, pepper.
Cooking:
Finely chop the onion with 3 cloves of garlic, fry in olive oil, add the chopped tomatoes, fry together with the onion and add the broth and three pieces of bread ( large pieces!), diced without rind, a little salt and ground pepper. Cover and leave on low heat for about 40 minutes.
Take refractory saucepans (or pots), pour the soup into pots, put a slice of bread grated with garlic in each pot, sprinkle with cheese, drizzle with butter and bake in the oven.
3. Chickens in a pot
3:54
4:562
Ingredients:
1 chicken (200 g), 140 g potatoes, 50 g onions, 25 g carrots, 10 g cooking oil, 5 g dried porcini mushrooms, salt, 10 g cheese, parsley. For the sauce: 75 g sour cream, 10 g flour, 75 g mushroom broth, salt.
Cooking:
Cut the processed chicken into pieces weighing 40-50 g. Raw potatoes, carrots, onions cut into cubes. Saute onions and carrots separately from each other. Boil prepared mushrooms, cut into strips.
Put chicken pieces in a pot, add raw potatoes, browned onions and carrots, mushrooms, pour sour cream sauce and simmer in the oven for 30-40 minutes. Sprinkle with grated cheese 10-15 minutes before the end of the stew.
For the sauce, spasser the flour without fat, cool slightly, pour in the hot mushroom broth, stir until smooth, cook for 20 minutes. At the end of cooking, add boiled sour cream, salt, cook for another 5 minutes, strain. Serve sprinkled with parsley.
4:2193
4. Buckwheat with meat in a pot
4:66
Ingredients for 3 pots:
500 gr pork
9 tbsp buckwheat
2 bouillon cubes
2 onions
1 bay leaf
Cooking:
Meat (preferably pork) cut into pieces, finely chop the onion, arrange in pots. Pour 3 tablespoons of washed cereal (buckwheat or millet or both) into each pot, add crushed bay leaf. Pour the contents of the pots with cubed broth (preferably chicken or mushroom). Put in the oven for an hour at medium temperature.
5. Russian roast with meat
5:1528
6:507
Ingredients for 4 servings:
650 gr beef,
1 1/2 kg potatoes,
4 tbsp butter,
2 heads of onions,
3/4 cup meat broth
1 tbsp sour cream
bay leaf, salt, pepper, parsley and dill to taste,
100 ml dry wine
Cooking:
This is excellent holiday dish, for every day a little laborious.
Cut the peeled potatoes into cubes and lightly fry in oil. Chop the onion into rings and fry in oil until golden brown. Lightly fry the beef, cut into small pieces, in boiling oil on all sides.
Put the meat in a clay pot, cast iron or saucepan, then a layer of potatoes, onion on top and sprinkle everything with salt and pepper. Put the bay leaf and pour in the broth.
Put the roast in the oven and simmer for 30 minutes. 10 minutes before the end of cooking, pour into the roast dry wine.
Before serving, pour the finished dish with sour cream and sprinkle with finely chopped herbs.
6. Potatoes with sausages in pots
6:80
Ingredients for one pot:
potatoes 2-3 pcs. sausages 1-2 pcs.
onion 1/2 pc.
sour cream (mayonnaise) 2 tbsp. l.
mushrooms 2 tbsp. l., salt.
Cooking:
Potatoes cut into strips, fry it a little on vegetable oil to make it brown. Pour a little water into the bottom of the ceramic pots, then lay out the potatoes, salt it, sausages fried with onions, then mushrooms, also fried with onions. Put a tablespoon of sour cream or mayonnaise on top and put in the oven for about an hour at a temperature of 150 degrees C.
7. Veal with prunes stewed in a pot
7:100
Ingredients:
Veal - 1 kg
Potato - 10 pcs
Onion - 3 pcs
Prunes - 100 gr
Parsley, dill to taste
Fat for frying
Cooking:
Cut the meat into pieces, sprinkle with salt, pepper and fry in a pan. Arrange the fried meat in pots, add the fried onions, sliced potatoes, prunes, chopped greens, cover with lids and simmer until tender.
8. Orchid fish in a pot
8:1354
Ingredients:
500 g sea fish, 1 onion, butter or margarine, 2-3 potatoes, 1-2 tbsp. tomato puree, 2 small pickles, 2-3 tbsp cream, red pepper on the tip of a knife, 2 tbsp. finely chopped green onion, 1 cup water.
Cooking:
Finely chop the onion and fry in oil. Transfer to a pot, add red pepper, water and raw potatoes cooked in the form of schnitzels. When the potatoes are soft, add the tomato paste, sliced cucumbers and diced fish. Salt, pour in the cream and, closing the lid, put the stew. Sprinkle with green onions before serving.
9. Eggplant baked with mushrooms in a pot
9:1199
10:1707
Ingredients for 4 serving bowls:
4 medium eggplants
2-3 medium onions (to taste, as much as you like)
4 hard-boiled eggs
4 large mushrooms (or about the size of mushrooms)
4 dess.l. butter and vegetable oil
1 tbsp topped with flour
about 1 cup sour cream sauce
dill and parsley to taste
salt and ground black pepper to taste
Cooking:
Peel the eggplant, cut into cubes (medium), lightly salt and leave for an hour. Boil fresh mushrooms, chop finely and fry in butter with finely chopped onions.
Squeeze eggplant from juice and fry in vegetable oil.
Put eggplant, mushrooms with onions and sliced hard-boiled eggs in layers in pots. Pepper, salt to taste, lay another layer of eggplant on top.
Pour sour cream sauce (or sour cream) and bake in the oven.
Sprinkle with herbs when serving.
10. Liver stewed with mushrooms 10:71
Ingredients:
veal liver (beef) 800 g,
sour cream 1 cup
bulbs 2,
dried mushrooms 5-6,
sugar 2 teaspoons,
tomato puree 1-2 tablespoons,
butter 50 g,
flour 1/2 cup
salt, ground pepper to taste.
Cooking:
Cut the liver into small slices (finger-thick), sprinkle with salt, pepper, roll in flour and fry in butter. In this case, after piercing with a fork, red juice should stand out from a piece of fried liver. Soak mushrooms, boil, finely chop and fry together with chopped onion.
Put the liver together with mushrooms and onions in clay pots, pour 1/2 cup of mushroom broth, 1/2 cup of sour cream, a spoonful of tomato puree into each pot and simmer until the liver is ready for 15-20 minutes in the oven.
Serve to the liver sauerkraut, salted cucumbers, fresh salad. You can also put fried potato slices in the pot.
11. American meat loaf in a pot
11:87
12:595
Mix in a bowl 500 g minced beef, 500 g minced pork, 2 eggs, a handful of bread crumbs. 1 onion, finely chopped, 2 garlic cloves, chopped, and 1/2 cup ice water season with salt and pepper. Tamp into a pot.
12:1007Separately mix 1/2 cup ketchup, 2 tbsp brown sugar and 1 tsp apple cider vinegar. pour on top and bake for 1 - 1 1/2 hours at 200 degrees C.
12:1251
12. Chicken with oranges
12:1311
Rub the whole chicken with salt, pepper and crushed garlic in a garlic press. Inside put slices of orange, peeled. Put the chicken in the pot. Grate the orange zest and sprinkle the chicken on top. Add 1/2 tbsp orange juice, 1/4 tbsp soy sauce, 1 tsp grated fresh ginger, 1/2 tsp ground Jamaican pepper and 1 tbsp brown sugar. Put the pot in a cold oven and bake for 90 minutes at 230 degrees C. Remove the lid 10 minutes before it is ready to get a crust.
13:898
13. Halibut in a pot
13:952
Brush the bottom of the pot with oil and add 4 pieces of halibut. Mix together 1/2 cup bread crumbs, 2 tbsp chopped fresh parsley, 2 crushed garlic cloves, 4 tbsp grated Parmesan and season with salt and pepper. Put the mixture in a pot, fill the fish with water and bake at 230 ° C for 20-30 minutes. Serve with lemon slices.
14:2046
14. Chicken with rice in a pot
14:67
Boil 2 cups chicken broth, add 1 cup of rice and immediately lower the heat. Cook for 20 minutes until the rice is done. Melt 1 tbsp plums. oil in a frying pan, fry 1 chopped celery stick, 100 g chopped mushrooms and chopped green Bell pepper within 5 minutes. Mix in a pot rice, fried vegetables, 400 g chopped chicken fillet 50 g chopped pimiento peppers. Add 1 can of canned mushroom cream soup, 1 can of canned chicken soup with rice. Bake for 45 minutes at 200 degrees C. Then sprinkle with cashew nuts and bake for another 15 minutes, uncovered.
15:1642
15. Beef with onions
15:51
16:559
Cut 500 g of beef into pieces, sprinkle with salt and fry until golden brown. Put a layer of chopped browned onions in a pot, pieces of fried meat on it, on top - another layer of onions. Thus lay 2-3 rows. Then pour meat broth. Add salt, peppercorns, bay leaf and simmer in a closed pot until fully cooked.
16:1255
16. Meat in an omelette
700 g of veal cut into cubes, salt, fry with onions until tender. Beat 8 eggs with 1/2 cup milk, salt. Arrange the fried meat in pots, pour over the omelette mixture and bake in the oven. You can use beef instead of veal.
17:450
17. Pumpkin Noodle Casserole
17:522
Boil 200 g of noodles, drain the water. Finely chop 1 kg pumpkin, salt and fry in vegetable oil without covering with a lid. Then mix with noodles. Beat 4 eggs with 50 g of sugar, mix with pumpkin and noodles, add cinnamon to taste, mix again, put in a greased clay pot and bake in the oven.
18:1583 18:8 18:20Hooray!!! Finally, I got ... the pot of my dreams! Yes, yes, the one that you put in the oven, you say: “Pot, cook!” - and they, in tandem with the oven, will cook many delicious dishes!
Everything cooked in the oven, and even in earthenware (ceramic) dishes, turns out to be much tastier (and healthier) than on the stove. Fat for cooking will need a minimum, as the products reach the standard in own juice. Therefore, the food is tender and almost dietary.
And it’s also very cool that you don’t need to constantly monitor so that it doesn’t burn, stir, turn over. We put the food in a pot, put it in the oven - and go about our business! Well, except that in some recipes you need to add an ingredient in the process - for example, pour sour cream over an almost finished dish. And how many different things you can build with a magic pot in your kitchen arsenal!
Such traditional dishes like pigeons, stuffed pepper, and even borsch - what we used to boil or stew, you will like it much more in baked form! After all, the oven is a modern relative of the oven, in which our great-grandmothers once cooked Tasty food on real fire. During baking, products do not boil, sizzle, but languish, retaining a maximum of taste and benefit. Primitive people already knew this and cooked the first porridges and borscht on their primitive fires in pots! Do you know that the first clay pots for cooking appeared in the Neolithic period - 11 centuries ago?!
And now, when so many diverse, super-modern utensils and appliances have been invented, pots still “rule” like a thousand years ago! No pressure cookers and multicookers can be compared with the simplest and most delicious cooked food with the simplest clay pot.
I have long had two pots in which I sometimes cooked. But they are, firstly, small, and secondly, covered with glaze. I wanted an unglazed, natural pot, and so voluminous that it was possible to cook a first or second course for the whole family.
And here it is - a birthday present :) Just like for Winnie the Pooh :))) But I did not put a balloon into the pot, but instead decided to cook the first recipe in it - roast!
And, of course, I asked the seller (who himself sculpts and sells pots) how to properly handle such dishes. Here is what the potter said:
- before using the pot for the first time (I washed it inside and out with baking soda - detergents should not be used, as the clay walls absorb everything from moisture to smells very well - you don’t want food with “fairy” seasoning, do you?).
- then you need to grease the pot from the inside sunflower oil and warm in the oven, "so that the steam goes." And you can cook. I heated it up, but there was no steam.
And a few more tips on how to cook in pots, already from the Internet:
- some cooks do not oil the pot, but immerse it for 15-60 minutes in a clean cold water. Then the clay walls of the dishes are saturated with moisture, and the dish is cooked as if steamed, making it even juicier.
- we put the pot only in the oven - open fire is contraindicated for ceramics! It cannot be placed on burners. And in the oven, you can place it on a wire rack installed in the middle or closer to the bottom.
- put the pot in a cold oven - if you put it in a hot one, clay or ceramics can crack from a temperature difference. For the same reason, we do not fill the hot pot with cold water to wash it - we wait until it cools down. And top up during cooking, if necessary, hot water. Do not pour water or broth to the top so that it does not start to run when it boils.
- cook in pots at a temperature of 150-200C. Usually I first make it higher - about 200C, so that the products warm up well, until the very middle, and after 15-30 minutes I reduce it to 150-160C. The specific temperature and cooking time depend on the products and the volume of your pots.
- turn off the oven a little earlier than the dish is ready, in 5-10 minutes it will reach. The pot holds heat well, so the dish in it continues to cook for some time after it is turned off.
- We take the pot out of the oven with thick oven mitts and put it on a wooden board, a stand under a hot or folded towel. Do not put on a wet or cold surface, it may crack.
- To prepare dishes with a bright aroma, it is advised to line the inside of the pot with parchment so that its walls do not absorb the smell. And better for different recipes use different pots. Well, if the pot already smells of fish or spices, place it in an ode for 8 hours, diluting a little baking soda in it, then wash it well.
- wash the pots with a soft sponge so as not to scratch. Detergents, as we already know, should not be used. But how to wash the pot of fat? You need to fill it with water, adding a little vinegar, and heat it in the oven for 30 minutes. After that, the walls of the dishes will be easily washed. Wipe the pot and put it to dry on a dry towel, or better - in the sun.
I would be glad if these tips help you cook delicious food in pots! Here are the recipes I have tried. Try and write about your impressions, send your tips and recipes! 🙂
We all want warmth and comfort in autumn and winter, so remember the clay pots forgotten on the shelf. The food cooked in them will fill the house with warmth and delicious aromas.
The pot is the ancestor of all modern pots. First clay, then cast iron, in one form or another it is found among different peoples.
And even now, in the age of microwaves and multicookers, in almost any kitchen you can see, if not a large pot, then at least ceramic pots.
And this is not surprising, because the food in them is very tasty and fragrant.
Pot dishes are suitable for those who observe: you can put any permitted food in the pot, cook without oil, do not fry, and the taste of the food will be delicious.
They are also convenient for those who do not have enough time all the time - minimal efforts are needed to cook food: just put food in a pot, cover with a lid and put in the oven.
When cooking in pots, you need to know a few rules, namely:
1. Pots are ceramic, glazed and terracotta. Terracotta must be immersed in water for 15 minutes before each preparation.
2. Do not fill the pots to the brim so that the dish does not spill out during the boil. It is convenient to put the pots on a baking sheet covered with foil.
3. Put the pots only in a cold or warm oven - they should heat up gradually.
If you need to add liquid (broth, water or milk) to a hot pot, then it must be hot, otherwise the pot will burst.
4. Instead of clay lids, you can cover the pots with foil or circles of dough.
5. It is better to take out the pot 10 minutes before the dish is ready, as it is hot, it will continue to cook.
6. When removing the pots from the oven, place them on a wooden board or coasters, they may crack from cold surfaces.
7. After cooking, fill the pot with water and vinegar and hold in a cooling oven for 30 minutes, and then wash with baking soda.
The baking soda will help neutralize the smell of the food in the pot. Do not use soap or other scented detergents - terracotta pots absorb odors like a sponge.
The simplest dish that even inexperienced housewives always succeed is roast.
Cut the meat or chicken into small pieces (just don't use chicken breasts, fillet from the thigh is better for a pot), also chop any vegetables, add a little broth, water or sour cream, season and put in the oven.
After an hour and a half, you will put a fragrant pot with tender meat and stewed vegetables in front of each guest.
Pots are also convenient because you can cook a dish for each family member to his taste - add more vegetables to the pot for someone, and replace meat with fish for someone.
For very busy people you can cook dinner in pots for two days:
put meat in two pots to stew, and vegetables and cereals in the rest, so that you get 2-3 different side dishes.
Very tasty porridges are obtained in pots - light, crumbly, steamed.
You can put the porridge in the oven in the evening, bring to a boil and leave at 100 degrees overnight.
You can also simmer soups - with legumes, with cabbage or cereals, they must first be brought to a boil and boiled for 15 minutes.
Why are pots so attractive? There are situations that are familiar to any housewife: the kitchen is full of bowls, pots, pans, you have to run from the table to the stove, turn something over, pour wine somewhere, while whisking something with a whisk. The oven smells of roasting - it's time to water the meat. And in the evening, when the guests leave, or the households go to their corners, there will be a mountain of unwashed dishes. But if you cook the main dish in a pot, then how much time and effort you can save for your corner. You just need to put all the ingredients in a pot in advance, put it in the oven, and when everyone sits down at the table, just remember to turn it on. And you will spend a minimum of time washing the pots.
Whatever you decide to do, the result will exceed all your expectations. Why?
Because: the duration of cooking (softness of meat/poultry/fish is guaranteed), the abundance of ingredients (the taste is interesting and rich), a peculiar presentation.
General principles for cooking recipes in pots in the oven
* Products are laid simultaneously with spices and seasonings, sauce and water. "Maturation" of all ingredients should be approximately the same. If, say, the meat needs more cooking time than the vegetables that make up the dish, it is pre-fried, brought to half-cooked. In any case, the meat in the pots is very tender and juicy.
* You can cook anything in pots: first courses, fish, meat, poultry, offal, dumplings, vegetables, cereals, desserts. Even ordinary potatoes in pots turn out amazingly tasty.
* The advantage of cooking in pots is their "unpretentiousness" - everything that is in the refrigerator and in home stocks can easily be folded into a ceramic pot. Using traditional recipes, fantasizing and adding something new every time, it is easy to diversify the everyday menu, giving it a unique individual style.
* An equally important component of the cooking process in pots is the ease and speed of cooking products. The ingredients just need to be folded into a pot and put in the oven.
The benefits of dishes cooked in pots in the oven
The dishes that we cook in pots have a unique taste and aroma. They can be equated in terms of benefits to steam dishes, since they retain all the nutritional properties of the products. Ceramic utensils, in which dishes are cooked, have a lot of technological advantages: it carefully preserves the taste of food, does not transfer harmful substances and impurities into food, it has much more possibilities than glass or metal utensils.
Usually in pots it turns out something in between the first and second course, with a sufficient amount of liquid. That is why, serving one pot per serving, you can not worry about preparing other dishes - nutritious and high-calorie.
TAKE NOTE
A FEW RULES FOR COOKING CORRECTLY ACCORDING TO RECIPES IN POTS:
1. For cooking, put the pot with the contents only in a cold oven and only then turn on the heat. Otherwise, the pot may crack.
2. The pot is designed for cooking in the oven or oven only.
3. The large capacity pot must not be placed too high in the oven, otherwise it will touch the heating contacts.
4. Close the pot with a layer of dough or a clay lid.
5. During cooking, you must carefully monitor the amount of liquid in the pot. If it is not enough, then you can add only hot broth or water.
6. If you are cooking very fragrant dishes, for example with garlic, cover the pot with baking paper so that it does not become saturated with a smell that is difficult to remove.
7. If the dish in the pot turns out to be dry and you need to add liquid, it is better to use broth or wine, which, after evaporating the alcohol, will give the sauce a pleasant flavor.
8. Add liquid to the pot little by little, as the products in the process of cooking release juice and the amount of liquid may be excessive and begin to splash out of the pot.
9. Cooking in a pot does not require additional use of fats. Certain types of oil (olive, sesame), added for taste and aroma, should be put in a dish in a small amount.
10. Remove the pots from the oven 5-10 minutes before the end of cooking.
11. A pot that is taken out of a hot oven should not be placed on a cold surface, it is better to spread a towel or put a wooden board.
WHAT IS THE SUPERIORITY OF COOKING IN A POT:
cooking does not require fat.
in pots you can cook almost everything: from first courses to desserts.
cooking in pots is very simple - you do not need to turn or stir anything. I put the pot in the oven at a certain temperature and a certain time, and that's it, you can forget about it and go about your business.
there are situations when in one family someone loves spicy food with a lot of pepper, but another family member cannot eat such food. Pots solve this problem. It's very simple - add a lot of pepper in one pot, and just a little bit in the other. So you get one dish, but with a favorite taste for everyone.
dishes cooked in pots are very tasty. The food in them is not boiled, but languishes - everything turns out to be very tasty and retains useful substances.
CORRECTLY CARE FOR OUR CLAY ASSISTANTS:
1. Before using new pots, you need to fill them with cold water, put in the oven, turn it on, bring the water to a boil, then turn off the oven and let the water cool. Everything, now our clay pot helpers are ready to use
2. Before loading the food into the pot, it must be dipped in cold water for 15 minutes. You do not need to wipe it, put food in a wet pot. Why is that? - Water closes the pores of the pot, and when heated, it does not take it from the products. Food is cooked as if steamed, which is very useful.
3. Put the pot in a cold or slightly warm oven. From a sharp temperature drop (if you put it in an oven already preheated to 200 degrees), the pot may crack.
4. Do not put the pot in the oven very high. The lid must never touch the heating elements.
5. Do not pour liquid (water, broth), to the top - it will definitely run away. The pot should be ¾ full.
6. Before you take the pot out of the oven, think about where you will put it. Do not place the pot on a very cold or damp surface, otherwise it will burst.
7. After using the pot, it must be washed. But do not forget: neither a dishwasher nor even detergents can be used (the pores of the pot will easily absorb them). Warm water is best. If the food sticks and is not easily washed off, then fill the pot with water and add 1 tablespoon of baking soda. Leave for how many hours. After this procedure, the pot is easily washed off. In addition, baking soda will get rid of food odors. When storing a pot, make sure it is completely dry and it is best to store them upside down.
8. If you took out the pot and found that after the last use it was not completely dry, and mold had formed, then apply a paste made from an equal amount of water and soda on it and wash it off after 30 minutes. The pot is ready to serve you again.
SMILE
Ivanushka the Fool came to Paris, went to a restaurant, looked at the menu: fried frog legs, baked frog legs, stewed frog legs .. and thinks - “So this is how they treat them, but I got married a fool”
Dishes in clay pots are especially tasty: juicy and tender. They retain heat for a long time, which gives the feast a unique atmosphere of comfort. A selection of recipes for such dishes for cooking in the oven will help you find perfect solution for every day or for a special meal.
Meat in pots - an easy option hearty lunch, which does not require a lot of time for preparation from the hostess.
You will need:
- potatoes - 3 - 5 pcs.;
- onions and carrots - 1 pc.;
- mayonnaise and cheese - to your taste;
- a little greens, black ground pepper and salt.
Cooking:
- Wash and peel potatoes, onions and carrots.
- Grind vegetables and meat: cut carrots and potatoes into cubes, onions into half rings, pork into small pieces.
- Lay the products in the pots in layers, lightly smearing each with mayonnaise. Place potatoes at the bottom, then carrots with onions, and meat on top.
- Salt and pepper the contents of the container, add herbs and pour water.
- Sprinkle grated cheese on top.
- Cook in the oven for about an hour at a temperature of 190 - 210 degrees.
Homemade roast chicken
Chicken in a pot with vegetables is a great dish for a family dinner.
You will need:
- chicken fillet - 750 g;
- champignons - 280 g;
- potatoes - 6 - 9 pcs.;
- onion and carrot - 2 pcs.;
- vegetable oil - 45 g;
- cheese - 150 g;
- homemade cream - 8 large spoons;
- salt, pepper, herbs and curry - to taste.
Cooking:
- Wash the chicken meat, wipe dry and finely chop.
- Chop the washed mushrooms into slices, and the onion into half rings.
- Place the onion in a hot frying pan with oil and simmer over low heat for a couple of minutes.
- Add mushrooms and fry the ingredients, stirring constantly.
- Peel carrots and potatoes, cut them into cubes. Coarsely grate the cheese.
- For the sauce, combine 400 g of boiling water and cream, add seasonings to the resulting mixture, salt and mix.
- Arrange the products in a pot in layers (the sequence is at your discretion) and pour sauce over 2/3.
- Sprinkle cheese on top and cook in an oven preheated to 180 degrees for about an hour.
Pilaf in pots
You will need:
- rice - 1 cup;
- pork pulp - 250 g;
- sunflower oil - 30 ml;
- onions and carrots - 1 pc.;
- salt, seasonings for pilaf - to taste.
Cooking:
- Rinse the meat, dry it, cut into small cubes and lightly fry until golden brown in a heated frying pan with oil.
- Wash, peel and chop vegetables. Cut the onion into half rings, and the carrot into bars.
- Add the vegetables to the meat and fry, stirring constantly, for about seven minutes.
- Remove from heat and spread the contents of the pan among the pots.
- Rinse the rice and add to the rest of the products.
- Pour about 300 ml of water into the resulting mixture (it should slightly cover the cereal), salt and season with seasonings.
- Transfer the pots to an oven preheated to 180 degrees and cook until the rice absorbs all the liquid.
Chicken hearts with vegetables
You will need:
- chicken hearts - 580 g;
- champignons - 5 - 7 pcs.;
- onions and carrots - 1 pc.;
- flour and sour cream - 2 tbsp. spoons;
- potatoes - 2 pcs.;
- cream (can be replaced with water) - 3/4 cup;
- butter - 50 g;
- salt, pepper and other additives to taste;
- a little green thyme.
Cooking:
- Rinse the stomachs and place in a bowl. Add chopped thyme, salt and pepper.
- Let the offal brew for about half an hour, and then evenly fry in vegetable oil.
- Add finely chopped onion to the pan to the stomachs and simmer a little.
- Wash and clean potatoes and carrots.
- Grease the inside of the pots with oil and lay the potato slices on the bottom. Place carrot circles on them, and on top - pieces of champignons.
- Add hearts with onions to vegetables.
- Melt the butter in a frying pan and fry the flour a little on it, then add the cream (water) and sour cream to the resulting mixture. Mix.
- Pour the contents of the pots with the resulting sauce. Cover with a lid and place the dish in a cold oven.
- Cook at a temperature of 190 - 210 degrees for 40 minutes.
Buckwheat with minced meat
Porridge from the usual cereals, cooked according to this recipe, will be much tastier. As if from a Russian oven!
You will need:
- buckwheat - 200 g;
- homemade minced meat - 400 g;
- onion and carrot - 1 pc.;
- champignons - 150 g;
- tomato paste - 2 tbsp. spoons;
- a pinch of spices and salt;
- butter for frying - 1 tbsp. a spoon;
- a few onion feathers to decorate the finished dish.
Cooking:
- Wash all products, peel vegetables.
- Cut the mushrooms into cubes, onion into small pieces, coarsely grate the carrots.
- Melt the butter in a frying pan, fry the carrots and onions on it until the latter acquires a golden hue.
- Throw the pieces of champignons to the products and fry everything together for a short time, then add the minced meat.
- Simmer for about 15 minutes, add salt, add spices and put tomato paste. Stir, keep on fire for another 5 minutes.
- Place the meat with vegetables in pots and cover with washed buckwheat on top.
- Add a little salt and pour water or broth, completely covering the cereal with liquid.
- Cover the pots with lids and keep in the oven at a temperature of 170 - 180 degrees until cooked.
Lenten vegetable stew recipe
Lenten dishes in pots are indispensable in the menu of vegetarians. They are also suitable for those who follow different diets.
The number of ingredients and the composition of the stew can be changed to your liking.
You will need:
- potatoes -2 - 5 pcs.;
- Beijing cabbage - 1 pc.;
- cauliflower - 180 g;
- white cabbage -270 g;
- onions - 1 pc.;
- zucchini and carrots - 1 pc.;
- tomato juice - 160 g;
- sunflower oil - 140 g;
- garlic - 2 cloves;
- salt, ground black pepper and bay leaf - to taste.
Cooking:
- Wash vegetables. Cut potatoes into cubes and fry in vegetable oil.
- Add to it first the onion, cut into pieces, and then the carrot cubes. Fry lightly, stirring constantly.
- Beijing and white cabbage chop, divide the color into inflorescences.
- At the bottom of the pot, place a carrot with potatoes and onions, then arrange different types cabbage.
- Top with chopped zucchini, spices and salt.
- Pour everything tomato juice and cook in preheated oven for 40 minutes.
- Remove the dish, add chopped garlic and let it brew for 5 minutes, covered with a lid.
Dumplings baked in pots
Dumplings prepared according to this recipe are languishing in milk, due to which a tender creamy mass is formed in the pot.
You will need:
- dumplings - 0.5 kg;
- eggs - 2 pcs.;
- milk - 120 ml;
- butter - 70 g;
- sour cream - 4 tbsp. spoons;
- hard cheese - 50 g.
Cooking:
- Boil dumplings in salted boiling water for 3-4 minutes until half cooked.
- Place 11-14 pieces on the bottom of the pot.
- Beat egg with sour cream and milk until smooth.
- Pour the resulting mixture into pots, put a piece of butter on top and sprinkle with grated cheese.
- Bake in the oven at a temperature of 190 - 210 degrees for about 40 minutes.
Cooking beef with mushrooms
You will need:
- beef - 380 g;
- potatoes - 0.5 kg;
- champignons - 340 g;
- onions - 140 g;
- sour cream - 200 g;
- water - 200 ml;
- tomato paste - 20 g;
- soy sauce - 40 ml;
- sunflower oil - 50 ml;
- a little salt, herbs, a mixture of dry herbs and spices.
Cooking.
- Wash the meat and cut into pieces. Place them in a bowl, add salt, combine with soy sauce and spices. Mix and let stand.
- Fry the mushrooms cut into thin slices in half the vegetable oil for about 15 minutes. Then transfer them to a separate bowl, salt and pepper.
- Fry lightly salted meat in the remaining oil.
- Cut the washed onion into half rings, peeled potatoes into cubes or slices.
- Half fill the pots with meat, place a layer of onions and mushrooms above, and then potatoes. Season with dry herbs and spices.
- Combine sour cream with water tomato paste. Add some salt, black pepper and stir.
- Pour the resulting sauce into pots, cover them with lids and put in a cold oven.
- Bake for about 50 minutes at a temperature of 190 - 210 degrees.
Barley porridge stewed with meat
You will need:
- meat fillet - 650 g;
- pearl barley - 400 g;
- onion - 1 pc.;
- carrots - 2 pcs.;
- water (broth) - about 1.4 l;
- vegetable oil - 20 ml;
- salt, ground pepper, laurel leaves and dill greens - to taste.
Barley should be pre-soaked in cold water for a period of 3 to 10 hours (the more the better).
Cooking:
- Meat fillet (you can use any, if desired), cut into small pieces and salt. Add spices.
- Heat a little vegetable oil in a frying pan and fry the meat in it until golden brown.
- Add chopped onion and continue cooking until translucent.
- Coarsely grate the carrots and add to almost finished products. Simmer everything together for another 6 minutes.
- Combine fried vegetables and meat with pearl barley and mix.
- Fill the pots with the resulting mixture, leaving 1/3 or a little more free space.
- Pour water (broth) into the containers, without adding a couple of centimeters to the top.
- Sprinkle some salt and pepper, toss in the bay leaf and cover with lids.
- Put in the oven and simmer for half an hour at a temperature of 190 degrees, then cook for about an hour at 170 degrees.
Pasta with cheese and vegetables in a bowl
You will need:
- pasta - 190 - 210 g;
- carrots and onions - 1 pc.;
- butter and flour - 2 tbsp. spoons;
- milk and 30% cream - 1 glass each;
- cheese - 300 g;
- zucchini - 200 g;
- a little vegetable oil for frying, salt, ground pepper and herbs.
Cooking:
- Boil the pasta in salted water until almost cooked, add a little olive oil(so they don't stick together).
- Clean and wash vegetables. Cut the carrots into small half rings, and the zucchini into cubes. Fry vegetables in vegetable oil for 6 - 7 minutes over medium heat. Salt them and season with spices.
- Melt the butter in a frying pan and fry the chopped onion in it until transparent. Add flour, mix and continue cooking for a couple more minutes. Add cream with milk, a little salt and pepper. When everything boils, throw in the chopped cheese and let the mass thicken.
- Pour sauce over pasta, combine with vegetables and mix.
- Put the resulting composition in pots and bake for a quarter of an hour at a temperature of about 210 degrees.
Georgian Chanakhi recipe
Caucasian chanakhi is similar to thick soup or goulash. This ancient dish is traditionally cooked in pots.
You will need:
- lamb ribs - 0.5 kg;
- potatoes - 7 pcs.;
- red beans - 180 g;
- onion and lettuce pepper - 1 pc.;
- tomatoes and carrots - 2 pcs.;
- vegetable oil - 100 ml;
- garlic - 3 cloves;
- a little salt, parsley and allspice;
- laurel leaf - 2 pcs.;
- hops-suneli - a third of a teaspoon.
Cooking:
- Boil the beans for about an hour.
- Cut lamb ribs into small pieces and fry.
- Lightly chopped and peeled potatoes are also browned on all sides.
- Carrots, sweet peppers, onions wash and chop. Remove the skin from the tomatoes and cut the flesh into pieces.
- Fry the onion in a heated frying pan with vegetable oil for 2-3 minutes. Add pepper and carrots to it and simmer for 3 minutes, stirring.
- Throw tomatoes into the resulting mixture, make a minimum fire and simmer everything together for about 5 more minutes.
- Put the meat on the bottom of the pot, fill in the beans, and then place the vegetables.
- The top layer will form potatoes, which then need to be salted, seasoned with spices and bay leaves.
- The dish will only need to be filled with liquid so that the potatoes are completely under water.
- Bake in the oven for about an hour and a half at 210 degrees. After cooking, throw chopped garlic, chopped herbs into the vats and let it brew.
Milk millet porridge with pumpkin
Healthy cereals and delicious pumpkin- ideal for breakfast or a light diet dinner.
You will need:
- fish fillet - 700 g;
- potatoes - 6 pcs.;
- onion - 1 large;
- carrots - 2 pcs.;
- sour cream - 180 ml;
- salt and pepper to taste.
Cooking:
- Peel and wash vegetables. Cut the potatoes and onions into small pieces, grate the carrots on a coarse grater.
- Slightly fry onions and carrots in vegetable oil.
- Put the potatoes on the bottom of the pot, and place the fried vegetables on top. On them, place the fillet of any fish cut into small pieces.
- Prepare the sauce: add 100 ml of water, a little salt and pepper to the sour cream. Mix until smooth. Pour the resulting composition of fish with vegetables.
- Place the filled pots in an oven preheated to 180 degrees for about an hour.
Lazy cabbage rolls with cabbage and minced meat
You will need:
- minced meat - 450 g;
- egg - 1 pc.;
- medium-sized cabbage - half a head;
- rice - 3 tbsp. spoons;
- onions - 2 pcs.;
- carrots - 1 pc.;
- tomato paste - 3 tbsp. spoons;
- mayonnaise - 1 tbsp. a spoon;
- salt - to taste.
Cooking:
- Lightly stew the cabbage in vegetable oil.
- Boil rice until half cooked.
- Mix minced meat with egg, cabbage and rice, add a little salt.
- Prepare the sauce: fry the carrots with onions, combine them with tomato paste and mayonnaise, salt a little.
- Place the prepared minced meat in pots and pour over the sauce.
- Cook at a temperature of about 200 degrees for about 45 minutes.
Turkey fillet in pots
You will need:
- turkey fillet - 600 g;
- potatoes - 5 pcs.;
- sour cream - 150 g;
- carrots - 1 pc.;
- a little bay leaf, fresh rosemary, ground black pepper and salt.
Cooking.
- Grind the peeled and washed vegetables: cut the potatoes into small pieces, and the carrots into cubes.
- Chop the meat into small pieces.
- Salt and pepper sour cream, mix.
- Combine potatoes, carrots and meat fillet and mix with sour cream.
- Distribute the resulting mass into pots, put in each a bay leaf and a piece of rosemary sprig.
- Cook in the oven for about an hour at 180 degrees.
