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Chicken meatballs in white cheese sauce

Chicken meatballs in white cheese sauce

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For meatballs, chop the meat with an onion, season with salt, pepper and thyme and mix with eggs and rice.

Form the meatballs and boil them in boiling salted water for 20 minutes, or until the meat is well cooked.

For the sauce, put the butter and olive oil in a bowl, on the fire and heat the finely chopped onion.

When the onion becomes glassy, ​​add a teaspoon of sugar, then, in a few minutes, add the drained mushrooms and possibly cut smaller.

Fill with a little juice from the meatballs, a few tablespoons there, then add the cream.

At the first boil, remove the pan from the heat and add the fluffy cheese and crushed garlic.

Mix well until everything is homogenous and put the pot on the fire again.

Season the sauce with salt, pepper with lemon, basil leaves and tarragon, dilute it with the meatball juice, then add the meatballs and let them boil for another 5 minutes.

Season the sauce with a little nutmeg, and at the end, after turning off the heat, add the chopped dill and grated Parmesan cheese.

It is a delicious sauce and can be seasoned according to everyone's taste, with their favorite cheeses, usually spreadable ones and also with their favorite spices.

May it be useful to you!

Gorgonzola cheese sauce

A white, flavorful sauce that goes very well with chicken, but goes well with other classes of steaks. If you're curious (and have time), Google has over 300,000 pages that refer to it.

First, when you grab this sauce, hide the flour and starch! Do not spoil the goodness of the sauce. It can be made a little thicker if you use quality ingredients in the right proportions.

  • 25 g butter
  • 200 g Gorgonzola cheese (I prefer the spicy one, the sauce comes out more flavorful)
  • 200 mL greasy cooking cream (I use "La Dorna" with 32% fat)
  • 50 - 100 mL milk (if needed, if you want a thinner sauce)
  • 50 mL Xeres wine (can be replaced with Sherry or even a dry white wine if needed)
  • 50 g peeled walnuts, cut into suitable pieces and lightly fried in an oil-free pan
  • some greens (optional: slices of green onion, parsley, dill, oregano)
  • freshly ground black pepper (or mosaic)

Modus operandi:

Melt the butter in a stainless steel saucepan over a very low flame. Be careful not to burn it. Over the melted butter add the Xeres wine, bring to a boil and then add half the amount of cream. Simmer, stirring, for about 4-5 minutes. Then add the diced cheese and stir continuously until the cheese melts. Add the rest of the cream, the fried walnuts and bring to a boil. If necessary, adjust the consistency with the addition of milk. Season with pepper (salt is no longer needed, the cheese is enough), add the greens and mix. Serve hot. You can reheat it later, but not in the microwave!

Good luck with that!

Similar results are obtained if you replace Gorgonzola cheese with other cheeses with noble green (Roquefort) or blue (Bleu d’Auvergne, Paladin) mold. Obviously, under these conditions it will no longer be called "Gorgonzola sauce"

Chicken sauces

Learn to do chicken sauces delicious, with the best ingredients. Explore the recipes for chicken sauces, white or red, with sour cream or garlic.

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    Dutch sauce is not one of those sauces that demonstrates its flavor through simplicity. On the contrary, even if it is one of the sauces.

    Because my family members & # 39 & # 39 & # 39 & # 39; # 39 & # 39 & # 39; # 39 & # 39; If.

    The tzatziki sauce comes from Greek cuisine, being assorted both with salads with meat, fish or berries and steaks from.

    The green onion sauce is ideal for steaks of any kind and for fish, being particularly aromatic, by combining walnuts and.

    The mango sauce is ideal for raw salads, meat salads, pasta salads, cheese salads or for meat steaks.

    The American berry sauce has a particularly exotic aroma, being perfect to wrap a steak in a delicious taste.

    The sauce with sour cream and garlic is a white sauce, which has the texture of mayonnaise and can be used as a salad dressing, as a sauce for.

    Tzatziki is a very good sauce for the whole family. Tzatziki is a Greek sauce designed especially for salads, but it can be.

    Chicken steak with tomato sauce is delicious and perfect for the lunch or dinner of the child and the whole family. Chicken contains.

    What goodies do you put in the basket to make a perfect picnic

    When the sun heats the air in the apartments, everyone runs to the forest, to the park or to the green grass. And when the grill comes out of the options, the best idea is a picnic prepared from home. Instead of sandwiches and a bottle of juice, we suggest you fill the basket next time only with seasonal goodies or with easy-to-cook dishes.

    Appetizers for all tastes

    Do you know what it's like to arrive at the forest and remember that you forgot something in the fridge? This time he puts a little of each and makes a complete plate for appetizers.

    - Assorted skewers - melon, ham, mozzarella, cherry tomatoes, endive (they can be eaten like this or you can put them on the grill)
    - Bruschetta prepared from home
    - Small sandwiches - made from any ingredients, but cut with the shapes you use for cookies. This way you will have small round, crescent or flower shaped sandwiches.
    - Soft cheeses and biscuits - choose Brie or Camembert and you will not fail
    - Quesadillas
    - Mediterranean snacks - prepare in advance some glues and hummus, eggplant or cheese paste with greens
    - Bagel with cheese and germ

    Snacks for those in a hurry

    - Fruits: strawberries, cherries, sliced ​​pineapple, grapes
    - Nuts and seeds
    - Popcorn

    A culinary treat in the main course

    After an afternoon outdoors, everyone will look for the food basket and no one will be fussy when it comes to meals. You can prepare something special and easy to pack.

    - Marinated chicken legs
    - The pizza
    - Endive leaves stuffed with Roquefort cheese, pears and nuts

    Dessert doesn't have to be complicated. You can choose either a jar of chocolate cream that everyone will enjoy, or a plate of cheddar cheese and apples. If you want to pamper those who are with you, you can prepare vanilla muffins or purple muffins that you can eat with a thermos ice tea.

    Meatballs recipe with sour cream and dill sauce & # 8211 ingredients for meatballs:

    • 500 gr minced meat (any type of minced meat)
    • 1 grated onion
    • 1 or
    • 2-3 tablespoons of rice
    • 2-3 tablespoons chopped dill
    • salt
    • freshly ground pepper

    Searched words "perisoare"

    Bacon without mouse, cut into cubes, fry it in 2-3 tablespoons of olive oil. When it has taken on a little color, add the finely chopped onion.

    Boil in cold water onions, carrots, parsnips, finely chopped celery or grated, with a little salt and tablespoons of

    This dish is traditional, and we can use any type of meat. The soup is kept for make various salty doughs

    Boil 3.5 liters of water. When the water boils, add the cleaned, washed, cut vegetables as desired. In the meantime, we are preparing the meatballs

    Boil, in 3 liters of water, a finely chopped onion, a grated carrot and a sliced ​​one. Meanwhile, mix in the minced meat

    The peeled carrots are put on the grater and hardened a little, together with the finely chopped onion, in a little oil, until it gets a color

    We collect the lamb meat from the bone, then we put the bones in the salted water to boil and we can froth them. We put the vegetables through the robot

    I chopped the vegetables finely. I put the onion in a little oil, when it changed color I added the carrot and chopped parsnip

    For meatballs, chop the meat with an onion, season with salt, pepper and thyme and mix with eggs and rice. We form

    Washed zucchini, finely grated, as well as carrots, very finely chopped or grated onions, all put in a bowl, add

    Chop celery, parsnips, carrots and 2 onions. I had chopped peppers frozen. In a larger pot, put the chopped vegetables,

    1. Boil the coconut breast in salted water until it softens and then dries, leave to cool and then clean the meat.

    Cut the leeks, rounds, onion and pepper into cubes, and put the rest of the vegetables on the large grater. Heat the oil in a pot

    Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and grate it. it

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    (5 points / total votes: 18)

    Monica Mihaly 5 years ago - 25 June 2012 14:37

    Re: Chicken with tarragon

    clearly a recipe to my taste

    Cathy 5 years ago - 28 June 2012 10:11

    Re: Chicken with tarragon

    Very good! Last night I prepared it and the whole family was delighted by the fine sauce.

    Ioana 5 years ago - 28 June 2012 10:21

    Re: Chicken with tarragon

    if you used the word fine, it means that your sauce came out perfectly. My congratulations!

    jasmin 5 years ago - 28 June 2012 13:56

    Re: Chicken with tarragon

    a delight..I did it yesterday. thank you very much ioana for recipes many times I don't know what to do with food and you are my help

    Ioana 5 years ago - 28 June 2012 15:43

    Re: Chicken with tarragon

    Joop 5 years ago - 1 August 2012 15:42

    Re: Chicken with tarragon

    Does a clove of garlic "thrown" in the sauce work?

    Ioana 5 years ago - 1 August 2012 15:45

    Re: Chicken with tarragon

    I like it without garlic. maybe because when I started cooking my white sauces came out a little tasteless and I seasoned them with garlic. that was the sign of disaster.

    Andreea 5 years ago - September 23, 2012 16:00

    Re: Chicken with tarragon

    Would a house wine work? How can we get a PDF with all your recipes?

    Ioana 5 years ago - 24 September 2012 10:57

    Re: Chicken with tarragon

    I don't know what your wine is like. usually the homemade one is sweet and does not fit well in food. but if you have a very good dry house wine it's ok.
    you can enter the site at any time to search for my recipes. they are available all the time and are easier to "browse" than in pdf. if you need them in the kitchen you can print them - under the small pictures you have the "List" link

    Andreea 5 years ago - 25 September 2012 15:52

    Re: Chicken with tarragon

    OK. Thank you very much and for sure the next few days I will try this recipe which seems very tasty according to the ingredients used.

    mona 4 years ago - 23 February 2013 20:46

    Re: Chicken with tarragon

    Hello everyone. I am new and I want to start slowly to get all the weirder or less used spices. I would like to know where I can find green tarragon? dry can not use? if it is dry, how much should be used. thanks.

    Ioana 4 years ago - 24 February 2013 13:53

    Re: Chicken with tarragon

    now you can't find green tarragon in the market. but you can try Cora or Metro, there are fresh greens in sachets and I think I saw tarragon recently.

    ana 4 years ago - 17 October 2013 13:11

    Re: Chicken with tarragon

    can I also use dried tarragon in the envelope?

    Ioana 4 years ago - October 17, 2013 16:00

    Re: Chicken with tarragon

    claudia 3 years ago - 14 June 2014 16:35

    Re: Chicken with tarragon

    Hi, I would like to make your recipe but without wine, do you think it's ok? could I put water instead of wine?

    Ioana 3 years ago - 16 June 2014 10:25

    Re: Chicken with tarragon

    of course, it works without wine

    claudia 3 years ago - 18 June 2014 15:26

    Re: Chicken with tarragon

    thanks for the answer, I finally used wine and it turned out a delight, thanks also for the recipe!

    Dana 3 years ago - June 26, 2014 09:10

    Re: Chicken with tarragon

    A taste of madness !! Deliciooosss

    Ioana Thank you for the recipes, I tried several and they are all a delight! Greetings from Brussels from a young cook -)

    Mersiiiiiiiii! It's a real "blue cord" !!

    Ioana 3 years ago - 26 June 2014 10:57

    Re: Chicken with tarragon

    with love, Dana! I rejoice when my enthusiasm is matched by those who try my recipes.

    Larisa 3 years ago - 19 August 2014 15:34

    Re: Chicken with tarragon

    Wow ... I haven't eaten anything tastier so far. And my husband likes it very much. Of course, for the first time I followed the recipe exactly. Now I have a dilemma ... I don't just have dry red wine. go? Or spoil the goodness of the food?

    Ioana 3 years ago - 19 August 2014 15:45

    Re: Chicken with tarragon

    not working. don't put wine then

    Simo a year ago - April 15, 2016 5:58 PM

    Re: Chicken with tarragon

    Can tarragon be used in vinegar? If so, how much?

    Ioana a year ago - April 15, 2016 18:36

    Re: Chicken with tarragon

    preferably not, preferably fresh tarragon. the sauce comes out sweet.
    but I have another recipe with tarragon and put where the tarragon would go in vinegar (the recipe really requires vinegar and you could use the one on tarragon): you can find that recipe here: [link]

    Nicole 5 months ago - 5 September 2017 06:16

    Re: Chicken with tarragon

    I also really like tarragon Ioana, I am from Transylvania and my grandmother cooked a lot with tarragon. I like it so much that it is indispensable in the mayonnaise for stuffed eggs or in the Dutch sauce that accompanies Benedict's eggs.

    Your tarragon chicken recipe is wonderful! I prepared it tonight. I didn't have dry white wine on hand (I forgot to buy), but I found a substitute that worked very well on this recipe while looking on the sites here in Canada with what I can replace dry white wine, I used a mixture of 1/4 cup vinegar white wine +1/4 cup water. I added this mixture and let it evaporate as if I had left the wine. The sauce came out great, exactly with that slightly sour taste that I wouldn't have gotten if I didn't use this mixture. I also had lemon and lime at hand (those green lemons), but I think the sauce would have been more acidic instead of sour. Next time I will use wine and I am curious to see the difference. Thank you for the recipe and for the shared memories that awaken my nostalgia and dear memories from my own childhood.

    White sauce Bechamel recipe Larousse Gastronomique

    White sauce Bechamel recipe Larousse Gastronomique. How to prepare a white sauce without lumps? This white sauce is composed of flour, butter and milk and is used in soufflés, lasagna, pastitsio, spinach with garlic, vegetable puddings or other gratins. It is a sauce & # 8222mama & # 8221 from French gastronomy, from it deriving several compound sauces.

    Because there are many variants of Bechamel white sauce on the internet, I researched its history a bit and browsed the famous Larousse Gastronomique (the master book of world gastronomy) to give you an authentic recipe (as we have been accustomed to before). I found with great surprise and pleasure that the recipe from Larousse is exactly the recipe from my mother, the one I used until now: 1 part butter: 1 part flour: 10 parts milk (eg for 50 g butter and 50 g flour add 500 ml milk). The seasoning is done with salt, pepper and grated nutmeg & # 8211 no other aromatic herbs appear.

    I also prepared this sauce in the recipes for spinach with garlic, cauliflower soufflé and many others (you can find them at the end of the article).

    Bechamel sauce appears in 17th century France and is named after Louis de Béchameil, Marquis de Nointel. In time, the name Bechameil was transformed into Bechamel and & # 8222besciamella & # 8221 by the Italians. In fact, its origin seems to be Italian (from Tuscany and Emilia Romagna) and much older, being brought to the French court by Maria de Medici.

    Modern recipe from Larousse Gastronomique (recipe here) it is much lighter than the old versions of this sauce, versions that included serious amounts of cream for cooking (whipped cream) or fresh yolks. All in all, this white Bechamel sauce is a staple of many cuisines and is used in many dishes.

    Being a main sauce (sauce & # 8222mama & # 8221), it can be easily transformed into other sauces by adding ingredients. From Bechamel sauce you can make:

    • Mornay sauce & # 8211 with grated cheese (50% Gruyere, 50% Parmesan) and raw yolks & # 8211 recipe here
    • Nantua sauce with sweet cream and crayfish butter (beurre d & # 8217ecrevisses or crayfish butter)
    • mustard sauce & # 8211 with mustard seeds
    • Soubise sauce & # 8211 with onion (mix a quantity of onion puree)
    • Cheddar & # 8211 sauce with Cheddar cheese, mustard powder and Worcestershire sauce
    • cream sauce & # 8211 mix with sweet cream for cooking

    The basis of this white Bechamel sauce is the heated mixture of butter and flour called roux (in our country it is called white rantas). It is diluted with hot milk, mixing well so that no lumps form. The sauce should be boiled gently for at least 12 minutes (to cook the flour). I also tried cold milk and the sauce came out very well.

    2. DARK SAUCE, 2nd version

    Ingredients Hot Dill Sauce With Butter And Cream:

    • 1 tablespoon vegetable oil
    • 50 grams of onion (1 small onion, grated on a fine grater)
    • 1 tablespoon white vinegar
    • 150 ml. concentrated chicken soup
    • 75 grams of cream for cooking with 32% fat (minimum)
    • 150 grams of fatty butter (82% fat)
    • 1 bunch of green dill
    • salt and white pepper to taste

    Preparation of Hot Dill Sauce with Butter and Cream:

    Those who are afraid of bechamel very much, can still enjoy the aroma of a warm dill sauce, priced at about 50 grams of fat / serving, ie more than 10 times more than in the first proposed version. I must admit that yes, this dill sauce with butter and cream is particularly fine and delicate, I recommend you accompany it with equally delicate dishes, such as a chicken breast or turkey poached, which are meats anyway. white and thin and need a creamy sauce to enhance them.

    1. Heat the oil in a saucepan, add about 25 grams (as much as a walnut) of butter in the total amount and as with the first version of dill sauce, wait for the butter to melt completely and begin to bubble slightly.

    2. Add the grated onion and cook over low heat, soften well without browning at all. Add the soup all at once, together with the vinegar and simmer over medium heat until the liquid drops to 1/3.

    3. Add the cream and finely chopped dill, reduce the heat to medium to low and begin to gradually add the rest of the butter (which should be at room temperature), in small cubes, a cube with a side of 1-2 cm. once, as we beat continuously with the pear-shaped target.

    4. In a short time, the sauce will bind, immediately remove from the heat, season with salt and white pepper to taste and serve hot.

    Rice with sauce and chicken breast

    We recommend this delicious recipe: Rice with sauce and chicken breast.

    1 chicken breast
    1 glass turns white
    1 glass of red sauce
    1 cup of preferred rice
    1 carrot
    1 pepper
    1 onion

    Method of preparation
    The rice is washed and together with the washed and chopped vegetables it is boiled with 2 cups of water, the vegetables are left to boil, the rice remaining a little & # 8222aldente & # 8221, this is the variety. After boiling, season to taste.
    Meanwhile, make the sauce: the chicken breast washed and cut into smaller pieces is given through white flour, put 1 tablespoon of oil to heat, add the chicken breast and leave until golden. Put the tomato sauce and wine on the chest, let it simmer until it gets the consistency of a sauce, then season with salt, pepper and green basil.
    I wish you good appetite!