Sheep meat is very juicy and mix with orange sauce enhances the flavor, is very rich!
Ingredients for 2 servings:
- 2 French rack of lamb ribs
- 34 oz of orange juice
- Salt
- Pepper
- Oil
Recipe:
- Heat the orange juice over medium heat for about 30 minutes. You will see that the sauce has reduced to be slightly thicker and darker.
- Sprinkle salt and pepper to taste to the ribs.
- In a skillet with a little olive oil, fry them until golden.
- Add the reduced orange sauce and cook everything together over low heat for 5 minutes until the ribs absorb the flavor of the sauce.
Bon appetit!
This recipe has an oriental inspiration, I am sure you'll love it!
Ingredients for 2 servings:
- 4 cans of chicken breast in oil
- 2 oz of of broth
- 5 tablespoons of lemon juice
- 2 tablespoons of sugar
- 1/2 teaspoon of cornstarch
- 2 tablespoons of water
- 2 tablespoons of white wine
- 20 almonds chips
- 1/2 teaspoon of ground ginger
- Olive oil
Recipe:
- Drain the chicken breasts and cut them into small pieces.
- Place in a bowl and add the white wine and ginger and stir everything well to mix.
- Cover with plastic wrap and store in the fridge while preparing the sauce.
- Heat the lemon juice in a saucepan with the chicken broth.
- Add the cornstarch and continuously stir until completely dissolved.
- Also dissolve the sugar and let it cook over low heat for a while until you have a jelly-like.
- Cut the almonds into small pieces and reserve.
- Take the chicken from the refrigerator and fry in a skillet with a little olive oil, until golden.
- Add almonds and lemon sauce.
- Stir well few seconds for chicken absorbs the flavor of the sauce.
Bon appetit!
It is the first time I tried to cook cannelloni in the microwave, but we'll repeat secure because we love the result of this Italian recipe.
Ingredients for 2 persons:
- 8 precooked cannelloni/lasagna sheets
- 2 cans of chicken breast with tomato
- 20 units of walnuts
- 1/4 of onion
- 1 egg
- 3 tablespoons of flour
- 2 tablespoons of oil
- 5 oz of skimmed milk
- Salt
- Nutmeg
Recipe:
- Put soaking in hot water the precooked cannelloni sheets for 20 minutes.
- Cook the eggs for 10 minutes in boiling water.
- Cut into cubes the onion and fry over medium heat until golden.
- Part into cubes and mix in a bowl the chicken breast, nuts, boiled egg and onion.
- In a pan heat the oil, add the flour and stir constantly until browned.
- Pour the milk slowly while continuing stirring the mixture over medium heat until it begins to thicken see.
- Sprinkle a little salt and nutmeg.
- Stir occasionally until you see the white sauce begins to bubble and put out of the fire.
- Drain well the pasta sheets and begin to fill them with the mixture of the bowl forming rolls of cannelloni.
- In a microwave safe dish, place the cannelloni and pour over the white sauce to taste.
- Cook it for 5 minutes in the microwave at 800W.
- Sprinkle a little chopped parsley on top.
Bon appetit!
Ingredients for 4 units:
- ½ chicken breast
- ¼ onion
- 2 cloves of garlic
- 0.7 oz of beer
- 1 egg
- 1 dash of milk
- ½ slice of bread
- Oil
- Salt
- Pepper
Recipe:
- Peel and chop the garlic into thin slices and onion into strips.
- Fry over medium heat in a skillet with a little olive oil.
- Add diced chicken, sprinkle salt and pepper to taste and stir occasionally until golden.
- Pour the beer and simmer for about 20 minutes until the sauce has reduced and is thicker.
- In a bowl, beat the egg and mix with milk.
- Drain a little chicken and add to bowl.
- Mix well and pour over the molds to fill ¾ parts.
- Cut into small pieces the bread and place on the egg so that it covers the entire top.
- Cook it in the microwave at 800W for 2 minutes.
- Check if it is already prepared with the help of a toothpick, if it comes out clean, it's ready.
Bon appétit!
We return with another easy recipe to make and very tasty thanks to Maggi, who make us life easier!
Ingredients for 2 persons:
- 2 chicken breasts
- 4 papers "Juicy into the pan with tomato Provencal" of Maggi
- 1 carrot
- 1/4 Onion
- Lettuce for garnish
Recipe:
- Wash, peel and cut the carrots and onion into strips.
- Place each chicken breast stretched between two papers of "Juicy into the pan."
- Cook it in a pan without any oil, as the leading condiment on paper is enough.
- When is gold, put it on the plate and fold in half to form the booklet.
- Enter in between the vegetables and hold it with a decorative toothpick.
- Wash and cut the lettuce into strips and place on the plate for garnish.
Bon appetit!
