Recipes in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos: Free Easy Recipes For Dinner in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Wednesday, 15 June 2016

Free Easy Recipes For Dinner in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos

Free Easy Recipes For Dinner Biography

Source:- Google.com.pk

Baked Chicken with Bell Peppers and Garlic | Pui la Cuptor cu Ardei si Usturoi

Ingredients:

- Five or six chicken legs (drumsticks or thighs)

- One bell pepper (or one cup of colorful bell pepper slices)

- Eight ounces of tomato sauce

- Four tablespoons of vegetable oil

- Half a head of garlic, sliced

- Spices: salt (half a teaspoon), pepper (half a teaspoon), thyme (half a teaspoon), paprika (half a teaspoon, optional)

- Quarter cup of finely chopped parsley

Preparation:

- Preheat the oven to 375F.

- Coat a pan with oil. Add half of the tomato sauce, the chicken pieces, then the other half of the tomato sauce on top. Make sure the chicken pieces are nicely covered. Add the sliced bell pepper in between.

- Sprinkle the pepper, thyme, and paprika. Save the salt for later.

- Cover with aluminum foil, thoroughly; this helps preserve the juices. Bake for 45 minutes.

- Remove the foil. Add the sliced garlic. Baste everything with the liquid in the pan. Add salt. Bake for another 20 minutes.

- Remove from the oven, and sprinkle the chopped parsley on top.

Presentation:

- Serve the dish as it comes out from the oven (it already features a great variety of colors: the red from the tomato sauce, the green from the parsley, and the color from the bell pepper slices).

- Serve hot alongside mashed potatoes or pasta, and possibly accompanied by pickles (Romanian style).

Garlic Stinging Nettles | Mancare de Urzici

Ingredients:

- Fresh stinging nettles (2-3 pounds)

- 1 small onion (or half a big one)

- 2 tablespoons olive oil

- Spices: salt and pepper

- 1 head of garlic

- Half a cup of dill or parsley

- Corn meal and eggs (for presentation)

Preparation:

- Use a pair of gloves to separate the leaves of the stinging nettles from the stems. Clean the leaves under cold water, and discard the stems.

- Boil the stinging nettle leaves in water with a tablespoon of salt for 30 minutes.

- Separate the leaves from the water.

- Chop the leaves very small (or better use a mixer to puree them). Feel free to add back a bit of the water to allow the mixer to run.

- Finely dice the onion, then fry it in a large pan on medium heat until it turns yellow.

- Add the pureed stinging nettle leaves mix, salt and pepper (to taste) and continue cooking for another 7 minutes.

- Meanwhile, ground a head of garlic with salt and water (mujdei). Also, finely chop the parsley or dill. After the 7 minutes are gone, add them both to the mix in the pan, and remove from heat.

- Note: if you don't like raw garlic that much, you can cook the dish for another 3-4 minutes.

Presentation:

- Separately, prepare a polenta: fill a pan with a quantity of water equal to that of the polenta you need; add salt, and bring to a boil. Slowly add the corn meal and mix. Cook for as long as the corn meal package says (I love the quick 5-minute ready packages). If you let it cool, you can easily slice it as desired.

- Serve the with a fried egg on top.

Free Easy Recipes For Dinner in Urdu for Kids For Dinner with Ground Beef for Breakfast for Chicken with Bread Photos