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Cheese tortelloni in sour cream sauce

Cheese tortelloni in sour cream sauce


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It is made quickly and is very good.

  • 250g tortelloni with cheese
  • 100g sour cream
  • 1 or
  • 50g Edamer cheese
  • salt
  • butter for greased

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Tortelloni with cheese in sour cream sauce:

Boil the pasta according to the instructions on the package in salted water.

Pass under a stream of cold water and allow to drain.

Grease a heat-resistant form with butter and put the drained pasta.

Cut the cheese into pieces and place among the pasta.

Beat the egg with the cream and salt and pour over the shaped pasta.

Place in the preheated oven for 25-30 minutes until the cheese melts and browns slightly.

Leave to cool for a few minutes and serve.

Good appetite!

Tips sites

1

You can use any kind of cheese.


Pasta - Tortelloni with ricotta, artichokes and white cheese sauce with cream

Because today was my sister-in-law's birthday, I thought about preparing the pasta she also gave me some time ago: tortelloni with ricotta and artichokes. I oscillated between a tomato sauce, or a white cheese sauce with cream & # 8230and & # 8230 it seems, that in the end the white sauce won, considering that mine are big cheese lovers, and this sauce will accentuate the taste of pasta . It is not a spectacular dish, it can be made, maybe in many other ways, but I chose this one today, orienting myself of course even after I had it in the fridge. With good wishes and a warm "Happy Birthday", for my sister-in-law, who gives me from time to time valuable advice in the kitchen of "non-traditional" and more "pistachios", as I call them, I will I'm talking now about my wonderful pasta, which came out good and disappeared immediately from the plate, I can barely take a picture & # 8230

ingredients

  • 1 pack of Tortelloni pasta with ricotta and artichokes (250 gr)
  • 50 gr butter (approximate)
  • 1 tablespoon olive oil
  • 200 gr mozzarella cheese
  • 100 ml cooking cream
  • 100 gr ham (optional)
  • a handful of dehydrated wild mushrooms
  • 5-6 cloves of garlic
  • salt, pepper (to taste)
  • spices to taste and preference (I put nutmeg, basil and oregano)
  • a little greenery (green parsley for garnish)

Method of preparation

Put the dried forest mushrooms before hydrating in a little warm water and leave for about half an hour.

& # 8211 Boil the pasta in water and salt for about 4 minutes (exactly as the instructions on the package), drain, rinse with cold water, sprinkle with a little olive oil and keep covered.

& # 8211 Meanwhile, put the cheese on a large grater and cut the ham into thin slices.

& # 8211 In a Teflon pan, heat the butter together with the olive oil, add the crushed garlic, sauté for about 2-3 minutes and put the ham, which browns for a few minutes on both sides.

& # 8211 When the ham is slightly browned, add the cream, which is left to boil for 1-2 minutes, then add the grated cheese and the hydrated mushrooms. Leave the sauce on the fire for about 5 minutes, until the cheese is incorporated into the cream sauce and the mushrooms are slightly cooked.

& # 8211 Season with salt, pepper, spices, to taste and preference.

& # 8211 Mix the resulting sauce with the cooked pasta.

& # 8211 Serve hot, as desired, with or without grated Parmesan cheese, sprinkling a little chopped green parsley and basil on top.


Pasta - Tortelloni with ricotta, artichokes and white cheese sauce with cream

Because today was my sister-in-law's birthday, I thought about preparing the pasta she also gave me some time ago: tortelloni with ricotta and artichokes. I oscillated between a tomato sauce, or a white cheese sauce with cream & # 8230and & # 8230 it seems, that in the end the white sauce won, considering that mine are big cheese lovers, and this sauce will accentuate the taste of pasta . It is not a spectacular dish, it can be made, maybe in many other ways, but I chose this one today, orienting myself of course even after I had it in the fridge. With good wishes and a warm "Happy Birthday", for my sister-in-law, who gives me from time to time valuable advice in the kitchen of "non-traditional" and more "pistachios", as I call them, I will I'm talking now about my wonderful pasta, which came out good and disappeared immediately from the plate, I can barely take a picture & # 8230

ingredients

  • 1 packet of Tortelloni pasta with ricotta and artichokes (250 gr)
  • 50 gr butter (approximate)
  • 1 tablespoon olive oil
  • 200 gr mozzarella cheese
  • 100 ml cooking cream
  • 100 gr ham (optional)
  • a handful of dehydrated wild mushrooms
  • 5-6 cloves of garlic
  • salt, pepper (to taste)
  • spices to taste and preference (I put nutmeg, basil and oregano)
  • a little greenery (green parsley for garnish)

Method of preparation

Put the dried forest mushrooms before hydrating in a little warm water and leave for about half an hour.

& # 8211 Boil the pasta in water and salt for about 4 minutes (exactly as the instructions on the package), drain, rinse with cold water, sprinkle with a little olive oil and keep covered.

& # 8211 Meanwhile, put the cheese on a large grater and cut the ham into thin slices.

& # 8211 In a Teflon pan, heat the butter together with the olive oil, add the crushed garlic, sauté for about 2-3 minutes and put the ham, which browns for a few minutes on both sides.

& # 8211 When the ham is slightly browned, add the cream, which is left to boil for 1-2 minutes, then add the grated cheese and the hydrated mushrooms. Leave the sauce on the fire for about 5 minutes, until the cheese is incorporated into the cream sauce and the mushrooms are slightly cooked.

& # 8211 Season with salt, pepper, spices, to taste and preference.

& # 8211 Mix the resulting sauce with the cooked pasta.

& # 8211 Serve hot, as desired, with or without grated Parmesan cheese, sprinkling a little chopped green parsley and basil on top.


ORDERS

DELIVERY AREAS

Zone 1 - Minimum order 30 lei:

Drumul Taberei, Razoare, Ghencea, Drumul Sarii, Prelungirea Ghencea (to Valea Oltului Bd. Timisoara, Iuliu Maniu (From Pacii to Leu).

Zone 2 - Minimum order of 60 Lei:

Cotroceni, Grozavesti, Eroilor, Rosu, Crangasi, Iuliu Maniu (from Pacii to Autostrada), Prelungirea Ghencea (from Valea Oltului to Cartierul Latin), Rahova

Zone 3 - Minimum order 200 Lei:

Maximum distance of 5-6 km from our location, depending on delivery availability.

WORK PROGRAM

MONTHS 10:00 - 23:00
TUESDAY 10:00 - 23:00
WEDNESDAY 10:00 - 23:00
THURSDAY 10:00 - 23:00
FRIDAY 10:00 - 23:00
SATURDAY 10:00 - 23:00
SUNDAY 10:00 - 23:00

PAYMENT METHODS

Orders are paid in cash or by bank card. At the same time, we also receive meal vouchers or gift vouchers.

When ordering, you must specify that you want to pay by card. Otherwise the order is paid in cash.

Payment by card can also be made at our location:
Str. Brasov no.16, Sector 6, Bucharest

Upon request, we also issue the fiscal invoice.


Tongue with sour cream sauce and melted cheese

I passed by the market these days and saw in the butcher's that they had just received the beef tongue. I haven't eaten since I was little, when my mother cooked it with sauteed carrots and game sauce. So I made my mother a surprise, only I didn't make game sauce, but with sour cream sauce and melted cheese.

I used:
& # 8211 3 pieces of beef tongue (about 700 gr.)
& # 8211 a box of sour cream (300 gr.)
& # 8211 a tube of melted cheese with dill
& # 8211 Aromatic dry greens (I really like Kamis Fit-Up)
& # 8211 an onion
& # 8211 1/2 lemon
& # 8211 a tablespoon of vegeta

I cut the tongues in half and boiled them. About 3 hours, in salted water and vegetables, over low heat and with the lid on. When cooked, remove the white skin from them and cut into slices.

For the & # 8220sosul & # 8221 operation, I cut the onion into small pieces, hardened it in a little oil, then put a cup of soup in which he boiled the tongue and a good spoonful of flour. After it was homogenized, I put the sour cream and melted cheese. Bring to the boil, stirring gently, until all the cheese has melted. Finally, we put the pieces of tongue and greens. Mix well and let it boil all together.


Put in sour cream sauce with cheese

A quick dish that we can prepare for both lunch and a quick dinner: put in sour cream sauce with cheese.

It can be eaten with a garnish of pasta, rice or a simple salad.

To give a fine aroma to the sauce I used for the sauce Grana Padano cheese of the Zanetti.

about 150 ml chicken soup (or water)

200 ml sour cream for cooking

1/2 teaspoon garlic cloves

two coats of baby spinach (optional)

& ndash quantities for about 3 servings & ndash

How come:

Cut the chicken breast into thick strips about the size of a thumb, salt it, pepper it and fry it in 4-5 tablespoons of oil.

As the chicken leaves a lot of water, I simmered them covered for about 10-15 minutes,

then I turned them over and fried them until the water started to evaporate, and I browned them on all sides.

We take them out on a plate. Add another 2-3 tablespoons of oil and fry a little crushed garlic (or finely chopped).

Be careful, only 10-20 seconds, but on low heat, not to burn. Add a tablespoon of flour and mix with a whisk

until we homogenize the composition.

Add chicken soup (or water), liquid cream, grated cheese, salt, pepper, spinach (if we put)

and the previously fried chicken and let it boil covered, stirring occasionally,

about 10 minutes until the flavors blend.

Serve with rice, pasta or a simple salad.

Grana Padano is an Italian cheese, made from cow's milk. It has a very hard consistency and a fat content of about 32%.

Grana Padano is made exclusively from partially skimmed milk, while Parmigiano Reggiano is obtained from a mixture of whole and skimmed milk.


I fondly remember the days when my mother would make us pancakes in the oven. He filled them with cheese and raisins, dressed them in sour cream sauce and let them bake gently until golden brown. I sat next to my mother, who always gave me a taste of the pancakes fresh from the pan. I don't have to tell you that the smell that spread all over the house was enough to gather us all with the plates lying next to our mother, who served each of us with the wonderful pancakes in the oven. For me, this dessert has the taste of childhood and reminds me of beautiful moments spent with the dearest people in the world, the family.

This dessert is not exactly the healthiest, containing eggs, sugar, milk, sour cream. However, I tried to reduce the amount of eggs, to replace some of the sugar with bee honey and to use a vegetable milk (this step is for those who want an option)

Ingredients for pancakes in the oven:

For pancakes I used:

  • 300 ml milk
  • 200 ml of mineral water
  • 2 eggs
  • 170 gr of flour
  • a spoon of sugar
  • half a teaspoon of salt
  • 30 ml of sunflower oil

In a bowl I beat eggs with salt, sugar and oil. I then added flour and liquid, alternating. Part of the flour, part of the liquid, until I incorporated all the ingredients. In this way they did not remain lumpy.

I let the composition rest for 15 minutes. Then I heated a pan and greased it with a brush soaked in a little oil. Do not fill the pan with oil, because we do not aim to fry the pancakes, but only to lightly brown them. If you do not have a brush, you can grease the pan with a napkin soaked in oil. I turned the heat to low to medium and poured a Polish of composition into the pan. I baked the pancakes for about a minute on each side.

From this composition we obtained 11 large pancakes, with a diameter of 23 cm. If you think it's not enough, I'll tell you that 6 people served us easily.

Ingredients for the filling:

To fill the pancakes we used:

  • 500 gr of cottage cheese
  • 100 ml of sour cream
  • 50 g of sugar
  • 50 ml of honey
  • peel of a lemon
  • a vanilla essence

I mixed all the ingredients and got a delicious pancake filling.

Let's move on to filling the pancakes. I cut each pancake into quarters and filled each quarter with a tablespoon of cheese. I folded the pancakes and placed them in a heat-resistant dish greased with a little oil or butter.



After placing the first layer of pancakes, I poured a little sour cream and honey sauce.

How to make sour cream and honey sauce:

I mixed the ingredients and got a thick sauce. I put a little sauce on each layer of pancakes and a little more sauce at the end.

As I folded the pancakes, the oven heated up, so I put the heat-resistant dish in the oven for 30 minutes.

After 30 minutes my pancakes looked like this:

Beautiful, isn't it? If you want to know how delicious they are, all you have to do is try the recipe. As I told you, from these quantities I had 6 servings of baked pancakes filled with cheese, in a good cream and honey sauce.

I served them with a little more honey on top and some fresh cranberries. It was a culinary delusion!


Pasta with cream sauce and cheese & # 8211 A treat, there's nothing left on the plates!

Boil the pasta in a large pot with water and salt, according to the instructions on the package (al dente). When the pasta is ready, drain the water, keeping a cup of water for the sauce. In a large skillet, heat the oil.

Add the garlic and lightly fry for 1-2 minutes, then add the thyme, nutmeg and cream. Add the chicken soup and half of the preserved water from the pasta.

Note: Instead of chicken soup, we can use a cup of milk mixed with a cube of chicken concentrate.

Mix the sauce and let it reach the boiling point, then add the pasta and mix.

Boil everything together until the pasta is ready, stirring until completely covered with sauce.

Take the pan off the heat, add the cheese, salt, pepper and, if necessary, a little more of the pasta water.

Mix well, and at the end add the finely chopped parsley. Enjoy with gusto! Good appetite!


New potatoes with sour cream sauce and goat cheese

Spring has come with new dishes, including these new potatoes with sour cream sauce and baked goat cheese.

Like most Romanians, we are consumers of potatoes and I think they are on our table at least once a week.

The new potatoes with sour cream and dill remind me of my childhood, but also of the beginning of summer. This food was made by my mother at most twice a year, but regularly every year.

This time I chose a version with roots in childhood, but adapted to my spring wishes. The surprise elements are both goat cheese and greens of all kinds. Everything went in the oven for a creamier texture and better taste.

Ingredients 4 people:

  • 1.2 kg of new potatoes
  • 400 ml cream with fat over 25%
  • 100g LaColline goat cheese
  • 75g salty case (telemea)
  • 1 link parsley
  • 1 hasmatuchi connection
  • 3-4 green onions
  • salt pepper
  • fulgi chili

How to prepare new potatoes with sour cream and goat cheese:

Start the oven at 200g Celsius.

The new potatoes are washed well and cut into large cubes.

The greens are washed under running water, drained and finely chopped.

Put 2.5 l of salted water in a pot to boil. When the water boils, put the potatoes and leave them there for approx. 5 minutes. Drain well and mix with sour cream, shredded cheese, salt and pepper.

All the ingredients are mixed well and the composition is poured into a ceramic or Yena tray. Sprinkle chili flakes on top of the potatoes (optional).

Place the tray in the oven for approx. 30-35 minutes.

This new potato dish with sour cream and goat cheese is delicious. Spring greens bring freshness and an unmistakable taste, especially that given by hasmatuchi.

Potatoes are served hot with other meat dishes, salads or fish.


Blue cheese dip

Blue cheese dip or cheese sauce with blue mold is very popular in the United States, being generally associated with Buffalo Wings and raw vegetables (carrots, celery, cucumbers, etc.). You will find a lot of recipes for blue cheese dip, most of which have as main ingredients mayonnaise, sour cream, blue cheese, garlic and mustard seeds.

The variant I chose is an adaptation of the original recipe, so that it is to our taste. And it went great with spicy wings!

Ingredient:
& # 8211 125 ml of mayonnaise
& # 8211 125 ml sour cream
& # 8211 80 gr blue cheese (Gorgonzola, Roquefort, Danablu etc)
& # 8211 a teaspoon of garlic powder
& # 8211 a tablespoon chopped green parsley

In a food processor, first mix the parsley and cheese.

Then add sour cream, mayonnaise and garlic powder.

Mix well with a spoon before serving. I would say do not add salt, because the cheese has a fairly strong aroma, without the need for additional flavors.



Comments:

  1. Cinneide

    Absolutely with you it agree. In it something is also to me your idea is pleasant. I suggest to take out for the general discussion.

  2. Abelard

    It is seen, not the destination.

  3. Birkhed

    I join. All of the above is true.

  4. Salkree

    Did you quickly come up with such an incomparable phrase?

  5. Tauk

    If you really wrote this for beginners, then you should have covered it in more detail ...



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