7 recipes that they produce for lunch for Mother’s Day

It is a rule: they bet on the recipes they produce for lunch for Mother’s Day! After all, it takes satisfy the whole familyIt is not true? But this mission can be much simpler than you think, just choose the right recipe and bet on a practical preparation that generates different portions.

Don’t worry, the kitchen guide came to the rescue! So you will find 7 suggestions delightful It is very easy to do, which will surprise your guests on this special date. It seems only:

7 recipes that they produce for lunch for Mother’s Day

Baked rice with creamy chicken

Time: 30 min

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 cans of drained green corn
• 1 box of sour bread (200g)
• 4 cups of cooked white rice
• 2 cups of boiled and grated chicken
• 1 chopped black olive cup (tea)
• 2 chopped seeds without chopped tomatoes
• Rooms and chopped parsley to taste
• 1 cup of grated provolone cheese

Preparation:

1. In a blender, beat 1 can of corn and the cream for 1 minute.
2. Pour in a bowl, add the remaining corn, rice, chicken, olive, tomato, salt, parsley and mix until smooth.
3. Transfer to an average refractory, sprinkle with the provolone and cook, preheated, for 10 minutes or until gratin.
4. After that, your recipe will be ready.
5. Remove from the oven and serve.

Chicken breast stuffed with ham and exhaust

Time: 50 min

Performance: 8 portions

Difficulty: easy

Ingredients:

• 8 chicken fillets studded to taste
• 1 Pack of scarce scrolling
• 8 strips of ham
• 1/2 cup of olive oil
• 1 and 1/2 cup of water
• 1 cube of chicken broth

Preparation:

1. Fold the chicken fillets with the discharge and ham.
2. Wrap like a roll and fix with toothpicks.
3. In a pressure cooker, put the olive oil, heat over high heat and fry the fillets filled for 5 minutes or until golden brown.
4. Add the water and the chicken broth, cover the pan, lower the heat and cook for 15 minutes after starting to creak.
5. Let the pressure come out of course, open the pan, transfer to a container and serve decorated as desired.

Creamy cod pie

Time: 3h

Performance: 15 portions

Difficulty: easy

Ingredients:

• 1 kg of flour
• 1 can of sour cream
• 500 g of hydrogenated vegetable fat
• Gets up to taste
• 5 eggs
• 2 gems to be brushed

Filling

• 1 liter of milk
• 4 tablespoons of corn starch
• 2 tablespoons of butter
• 2 cubes of fish broth
• 1 tablespoon of chopped parsley
• 1 cup (tea) of chopped olives
• 2 tablespoons of tomato sauce
• 500 g of desalted, cooked and grated cod
• 1 can of sour cream

Preparation:

1. Mix the ingredients of the dough until you attack your hands anymore.
2. In a pan, put the milk, the corn starch, the butter, the chicken broth and bring on fire, always stirring, for 10 minutes or until it thickens.
3. Remove from the heat, mix the other ingredients and let cool.
4. With a part of the dough, align a removable lower pan, put the filling and cover with the remaining dough (set aside to decorate).
5. Decorate, brush with the gem and cook for 40 minutes or until golden brown.

Traditional feijoada

Time: 2h20 (+24h soaked)

Performance: 12 portions

Difficulty: easy

Ingredients:

• 1 pork tail
• 1 pork ear
• 300 g of ribs of pigs in pieces
• 300 g of pork loin in cubes
• 300 g of cattle cubes
• 500 g of black beans
• 3 Bay leaves
• 2 tablespoons of oil
• 2 buds of sliced ​​peppers sausage
• 1 tire of pair in slices
• 350 g in cubes
• 2 wedges of chopped garlic
• Salt and pepper sauce to taste
• Brasato and cracking cauliflower to accompany

Preparation:

1. Put the pigtail and the ear of the pigs in a bowl, cover with water and dip for 24 hours, changing the water 4 times.
2. Drain, put in a pan, cover with water and cook for 30 minutes, over medium heat. Drain, leave to cool and cut into pieces.
3. In a pressure cooker, put the tail and the ear, the ribs, the lomb, the coupling, the beans and the bay leaf, cover with water and cook for 20 minutes with the pan open, without pressure, on low heat.
4. Separately, heat a pan over medium heat, with oil and fry the peppers, the pair, the bacon and the garlic for 5 minutes or until golden brown.
5. Transfer to the pressure cooker, cover with more water, cover and cook for 20 minutes after the pressure start.
6. Turn off, let the pressure come out naturally and open the pan.
7. Return the pan over medium heat, season with salt, pepper sauce and cook until all the ingredients are soft but without crumbling.
8. Remove from heat and serve accompanied by braised cabbage and clinch.

Creamy shrimp cake

Time: 1h

Performance: 8 portions

Difficulty: easy

Ingredients:

• 3 cups of wheat flour
• 1 egg
• 6 tablespoons of cold butter
• 3 tablespoons of cold water
• Burro fat
• 1 gem to be brushed

Filling

• 2 tablespoons of olive oil
• 600 g of shrimp
• 1 chopped onion
• 3 tablespoons of tomato extract
• 2 chopped seeds without chopped tomatoes
• 1/2 acid cream box
• 1/2 Cup of Cagliata
• Salt and black pepper to taste

Preparation:

1. For the filling, heat a pan with the olive oil and fry the prawns for 5 minutes.
2. Add onion, extract and tomatoes and brown for 3 minutes.
3. Add the cream, caged, season with salt and pepper and cook for 2 minutes. Turn off and let it cool.
4. For the dough, in a bowl, mix the flour, egg and butter with one hand, until it forms a wet crumb.
5. Add the water gradually until it forms a dough if necessary add more water.
6. Divide the dough into 2 parts and open with a roll.
7. Assign the lower part and the side of a removable edge of 24 cm diameter with one of the doughs.
8. Distribute the filling on it and cover with the rest of the dough, tightening the sides to close.
9. Brush with the yolk and cook, preheated, for 30 minutes or until golden and cooking.
10. Leave me warm, upset and serve.

Complete oxture

Time: 2h

Performance: 10 portions

Difficulty: average

Ingredients:

• 2 kg of cow in pieces in pieces
• 2 Lemonger juice
• 2 whole cloves of garlic
• 2 Bay leaves
• 1/2 cup of cachaça
• 4 tablespoons of oil
• 2 onions in slices
• 2 tablespoons of tomato extract
• 4 chopped tomatoes
• 1 large crescency packed and chopped
• Salt and black pepper to taste
• 1 cup of chopped smell
• Polenta:
• 2 cups of pre -cooked corn flour
• 6 and 1/2 water cups
• 1 cube of vegetable broth
• Gets up to taste

Preparation:

1. For the polenta, melt the corn flour in 2 cups of water and set aside.
2. Bring a pan over medium heat with the remaining water and the vegetable broth and lead to a boil.
3. Add the dissolved corn flour and cook for 5 minutes or until it thickens, mixing. Season with salt and turn off the fire.
4. Put the beef tail, the lemon juice, the garlic, the bay leaf and the cachaça, cover with water and cook for 15 minutes. Drain, run through running water and set aside.
5. Heat a large pressure cooker with oil and fry the reserved tail until golden brown.
6. Add the onion, extract and half the tomato and brown for 3 minutes.
7. Cover with water, cover and cook for 40 minutes after the pressure start.
8. Turn off, let the pressure exit and open the pan.
9. Return to the fire, add the remaining tomato, the crescen, season it with salt and pepper and cook for another 10 minutes with the open pan.
10. Turn off, add the green smell and serve with polenta.

Grated meat with pumpkin puree

Time: 30 min

Performance: 6 portions

Difficulty: easy

Ingredients:

• 2 tablespoons of butter
• 1 chopped onion
• 2 Accardati garlic cloves
• 800 g of cooked and frayed beef
• 1 chopped yellow pepper
• 2 chopped seeds without chopped tomatoes
• Salt and chopped smell to taste
• Burro fat
• 100 g of grated Parmesan to be sprinkled

Puree

• 800 g of cooked and wrinkled pumpkin
• 3 tablespoons of butter
• Gets up to taste

Preparation:

1. In a pan, melt the butter over medium heat and brown the onion until it is passionate.
2. Add garlic, meat, peppers, tomatoes, salt, green smell and brown for 5 minutes. Turn off and set aside.
3. For the puree, in another pan, over medium heat, put the pumpkin, butter, curd, salt and cook, mixing for 3 minutes.
4. In a gainhed refractory half, put the braised meat and spread the pumpkin puree.
5. Sprinkle with Parmesan and cook, preheated, for 15 minutes or until gratin. Remove and serve then.

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.