5 savory recipes to prepare for Mother’s Day

Savory dish recipes are generally loved by practicality, but it’s also great for those with a large family because it’s good. So, how about taking advantage of Mother’s Day to surprise with one of the tasty cutting board recipes? This way everyone can eat as much as they want!

And there’s a lot of tasty and easy things to make, see? Among the options for savory dish recipes in this list you will find: kibbeh, dumplings and quiches Mouth watering. Check out how many delicious options!

Gnocchi bolognese on the plate

Gnocchi Bolognese on plate – Photo: Guilherme Andrade

Time: 50 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 kg of peeled potatoes, diced
• 1 cup of milk (tea)
• 1 tablespoon of coarse salt
• 2 bay leaves
• 2 tablespoons of sour cream
• 2 tablespoons of olive oil
• 1 chopped onion
• 3 minced garlic cloves
• 1 kg of minced meat
• 10 tomatoes
• 1 pack of ready-made tomato puree (520g)
• 2 eggs
• 1 and 1/2 cups wheat flour (tea)
• salt to taste
• 1 cup basil (fresh)
• 3 cups of grated mozzarella

Method of preparation:

1. In a pan over medium heat, put the potatoes with the milk, the coarse salt, the bay leaf and cover with water.
2. Cook until tender.
3. Drain and squeeze the potatoes.
4. Mix with butter and sour cream.
5. Wait for it to cool down.
6. Meanwhile, for the sauce, in a skillet over medium heat, heat the oil and saute the onion until soft.
7. Add the garlic and fry the meat until golden brown.
8. Beat the tomato in the blender and pour it into the pan together with the tomato sauce. Adjust seasoning with salt and pepper and bring to a boil.
9. Mix the mashed potatoes, egg and flour into a smooth dough, add more flour if necessary.
10. Make rolls with portions of pasta and cut them into 2 cm squares.
11. Cook the gnocchi in boiling salted water and drain them with a slotted spoon when they float to the surface.
12. Line the bottom of a baking dish with the gnocchi and cover with part of the sauce and a few basil leaves.
13. Spread the grated mozzarella and repeat the operation 2 more times, finishing with the mozzarella and basil leaves.
14. Place in a medium oven, preheated, for 15 minutes.
15. Serve immediately.

Kibbeh on a filled platter

Kibbeh on a filled plate – Photo: Stela Handa

Time: 1h (+4h of soaking)

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 cups of grain (tea) for kibbeh
• 1 chopped onion
• 2 minced garlic cloves
• 1/2 grated carrot
• 1 chopped seedless tomato
• 1/2 cup chopped green olives
• 1/2 cup mint (chopped)
• Salt and pepper to taste
• Olive oil for dressing and greasing
• Filling:
• 1 cup cream cheese (tea)
• 2 cups (tea) of Catupiry®

Method of preparation:

1. Place the grain in a bowl, cover with warm water and soak for 4 hours.
2. Drain and squeeze to get all the liquid out.
3. Transfer to a bowl, add the meat, onion, garlic, carrot, tomato, olive, mint, salt, pepper and mix well.
4. Roll out half of the dough in a greased medium refractory, squeezing well and distribute the ingredients of the mixed filling over it.
5. Cover with the remaining paste and make superficial scratches with a knife.
6. Drizzle with olive oil and bring to a medium oven, preheated, for 30 minutes or until cooked through and browned.
7. Remove and serve.

pancake cake on the plate

Pancake Pie on Platter – Photo: Gisele Tesser

Time: 1h20

Performance: 6 portions

Difficulty: easy

Ingredients:

• 1 and 1/2 cup (tea) of milk
• 1 egg
• 1 cube of chicken stock
• 1/3 cup oil (tea)
• 1 cup wheat flour (tea)
• Grated Parmesan for dusting

Filling

• 4 tablespoons of butter
• 1 chopped onion
• 4 minced garlic cloves
• 2 chopped tomatoes
• 1/2 cup corn (drained)
• 1/2 cup peas (drained)
• 3 cups cooked and shredded chicken
• 1/2 cup chopped green olives
• Salt and chopped parsley to taste
• 3 cups (tea) of Catupiry®

Method of preparation:

1. Place a pan over medium heat with the butter and sauté the onion and garlic.
2. Add tomatoes, corn, peas, chicken, olives, salt, parsley and sauté for 3 minutes.
3. In a blender, blend the milk, the egg, the broth, the oil and the flour until you obtain a homogeneous mixture.
4. Heat a non-stick pan over medium heat and spread a ladle of dough.
5. Fry for 2 minutes on each side or until firm.
6. Remove and repeat procedure with remaining dough.
7. In a refractory medium, interlayer layers of dough and filling.
8. Cover with Catupiry®, sprinkle with Parmesan and bake in a preheated medium oven for 25 minutes or until golden brown. Serve.

Dried meat pie on platter

Dried meat pie on plate – Photo: Stela Handa

Time: 1 hour

ProductOR: 10 portions

Difficulty: easy

Ingredients:

• 700 g of cooked and squeezed cassava
• 300 g of boiled and mashed potatoes
• 1 tablespoon of butter
• 1 can of whey-free cream
• 1 small grated onion
• Salt and black pepper to taste
• 2 eggs
• 1 cup wheat flour (tea)
• Margarine and wheat flour for greasing
• 1 egg yolk for brushing

Filling

• 1 kg of dried meat desalted, cooked and minced
• 2 minced garlic cloves
• 1 sliced ​​onion
• 2 tablespoons of chopped parsley
• 1 cup diced bacon (fried)
• 1 cup of cream cheese (200 g)
• Salt and black pepper to taste

Method of preparation:

1. In a bowl mix the dough ingredients and set aside.
2. Mix the ingredients for the filling and spread out in a greased and floured 20cm diameter refractory pan.
3. Spread the dough over it and brush with the egg yolk.
4. Place in a medium, preheated oven for 35 minutes or until cooked through and lightly browned.
5. Remove from the oven and serve.

Minced meat pie on the plate

Minced meat pie on a platter – Photo: Rodrigo Moreira

Time: 40 minutes

Performance: 6 portions

Difficulty: easy

Ingredients:

• 3 eggs
• 2 cups of milk (tea)
• 1/3 cup oil (tea)
• 2 cups cooked and mashed cassava (tea)
• 1 cup wheat flour (tea)
• 1 teaspoon of salt
• 1 tablespoon of baking powder
• Margarine and wheat flour for greasing

Filling

• 2 tablespoons of oil
• 1 chopped onion
• 1 minced garlic clove
• 400 g of minced meat
• 1/2 green pepper without seeds, diced
• 1 diced seedless tomato
• 1 chopped boiled egg
• Salt and black pepper to taste
• 2 tablespoons of chopped parsley
• 1 cup mozzarella (chopped)

Method of preparation:

1. For the filling, heat a frying pan with oil over medium heat and saute the onion and garlic for 1 minute.
2. Add the meat and fry until the water dries up.
3. Add the bell pepper and saute for 2 minutes.
4. Put the tomato, the eggs, the salt, the pepper, the green smelt, mix and remove from the heat. Reserve.
5. For the dough, beat the eggs, milk, oil, cassava, flour and salt in a blender until smooth. Add the yeast and mix with a spoon.
6. Pour half of the batter into a greased and floured medium oval refractory pan.
7. Spread the filling and mozzarella on top and cover with the rest of the dough.
8. Place in a medium, preheated oven for 30 minutes or until golden brown.
9. Pick up and serve later.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.