Food

8 savory recipes in your plate for Father’s Day

Cod rice | Picture: copy

Picture: Cooking Information

Wager on savory recipes in your plate for Father’s Day! They’re nice choices, since, with the intention to plan all the menu for that big day, it’s essential contemplate the dishes that serve the entire household. And, in fact, remember to pick your particular starter and dessert.

For now, cross the principle course off your to-do checklist! To have fun this particular Sunday and shock the entire household with an explosion of flavors, put money into scrumptious savory recipes on the desk for Father’s Day. There are options for all tastes. Test it out:

Rice with cod

Cod rice |  Photo: reproduction

Cod rice | Picture: copy

Picture: Cooking Information

Time: 1h15

Efficiency: 6 servings

Problem: straightforward

components

  • 2 cups of uncooked boiled rice
  • 2 cups (tea) of desalted cod flakes
  • 150 g of chopped inexperienced beans
  • 1 diced carrot
  • 1 diced potato
  • 1 chopped onion
  • 6 cups of heat water (tea)
  • 1 fish dice
  • Salt to style
  • 150 g of grated Parmesan cheese
  • Chopped sauce to embellish

Methodology of preparation

Combine the rice, cod, inexperienced beans, carrots, potatoes and onions in a bowl. Pour into a big refractory and canopy with the water blended with the fish broth and salt. Cowl with aluminum foil and take it to a medium oven, preheated, for 40 minutes or till the water dries and the components are cooked. Take away the aluminum foil, sprinkle with Parmesan cheese and return to the oven for an additional 10 minutes. Sprinkle with parsley and serve.

scorching canine on the plate

Hot dog on the plate |  Photo: Cooking Guide

Scorching canine on the plate | Picture: Cooking Information

Picture: Cooking Information

Efficiency: 5 servings

Preparation time: half-hour

Problem: Straightforward

components

  • 800 g of boiled and mashed potatoes
  • 2 tablespoons of butter
  • 1 cup (tea) of milk
  • 1/2 cup (tea) of cream
  • Salt to style
  • oil for greasing
  • Mozzarella for sprinkling

Filling

  • 2 tablespoons of oil
  • 1 chopped onion
  • 1 teaspoon of scorching paprika
  • 500 g of sausage, sliced
  • 2 chopped tomatoes
  • 1/2 cup (tea) of tomato sauce
  • 4 tablespoons of mustard
  • Salt to style

Methodology of preparation

For the filling, warmth a pan with oil over medium warmth and sauté the onion and paprika for 3 minutes. Add the sausage, tomato, sauce, mustard, salt and sauté for 3 minutes. Flip off and e book.

For the puree, put all components over medium warmth, stirring continually till easy. Put the stewed sausage in a greased refractory and unfold the filling. Put the puree on prime. Sprinkle with mozzarella and take to a preheated medium oven for quarter-hour. Take away from the oven and serve instantly.

Pepper pie on the plate

Pepper pie on the plate |  Photo: Cooking Guide

Pepper pie on the plate | Picture: Cooking Information

Picture: Cooking Information

Time: 1 hour

Efficiency: 6 servings

Problem: straightforward

components

  • 2 slices of Calabrian sausage, diced
  • 2 tablespoons of oil
  • 1 chopped onion
  • 2 crushed cloves of garlic
  • 2 seedless cherry tomatoes, diced
  • Black pepper, oregano and chopped parsley to style
  • 1 1/2 cups (tea) of mozzarella, diced
  • 1 pack of bread with out crust
  • 1/2 cup finely grated Parmesan

Sauce

  • 2 tablespoons of butter
  • 2 tablespoons of wheat flour
  • 2 cups (tea) of milk
  • 1 field of bitter cream (200 g)
  • Salt and grated nutmeg to style

Methodology of preparation

In a skillet over medium warmth, brown the sausage within the oil. Add the onion, garlic and sauté for 3 minutes. Add the tomatoes and sauté for two minutes. Season with pepper, oregano and parsley. Let it quiet down.

Place a skillet over medium warmth with the butter and fry the flour for two minutes. Pour within the milk, stirring till it thickens. Season with salt and nutmeg.

In a medium refractory, unfold some sauce on the underside and make a layer of bread. Unfold a part of the sautéed, diced cheese and canopy with a part of the sauce.

Repeat the layers till all of the components are used up, ending with the sauté and the sauce. Sprinkle with Parmesan and bake in a preheated medium oven for 25 minutes or till golden brown. Take away from the oven and serve.

Bolognese dumplings within the dish

Bolognese gnocchi in the tray |  Photo: Cooking Guide

Bolognese gnocchi within the tray | Picture: Cooking Information

Picture: Cooking Information

Time: 50 min
Efficiency: 6 servings
Problem: straightforward

components

  • 2 kg of diced peeled potatoes
  • 1 cup (tea) of milk
  • 1 tablespoon of coarse salt
  • 2 bay leaves
  • 1 tablespoon of butter
  • 2 tablespoons of bitter cream
  • 2 tablespoons of oil
  • 1 chopped onion
  • 3 minced garlic cloves
  • 1 kg of minced meat
  • 10 tomatoes
  • 1 can of ready-made tomato sauce (520 g)
  • 2 eggs
  • 1 1/2 cups (tea) of wheat flour
  • Salt to style
  • 1 cup of contemporary basil
  • 3 cups of grated mozzarella

Methodology of preparation

In a pan over medium warmth, put the potatoes with the milk, coarse salt, bay leaf and canopy with water. Prepare dinner till tender. Drain and mash the potatoes. Combine with butter and cream. Await it to chill down. In the meantime, for the sauce, in a pan over medium warmth, warmth the oil and brown the onion till tender. Add the garlic and fry the meat till golden brown.

Beat the tomato within the blender and pour it into the pan together with the tomato sauce. Season with salt and pepper and anticipate it to return to a boil. Mix the mashed potatoes, egg and flour till dough is easy, if obligatory add extra flour.

Make rolls with parts of dough and reduce them into 2 cm squares. Boil the gnocchi in boiling salted water and drain them with a slotted spoon after they come to the floor. In a baking dish, line the underside with the gnocchi and canopy with a portion of the sauce and some basil leaves.

Unfold the grated mozzarella and repeat the operation 2 extra instances, ending with mozzarella and basil leaves. Bake in a preheated oven for quarter-hour. Serve instantly.

Polenta dish with dried meat

Polenta dish |  Photo: Cooking Guide

Polenta dish | Picture: Cooking Information

Picture: Cooking Information

Time: 1 hour

Efficiency: 8 servings

Problem: straightforward

components

  • 1 and 1/2 cups (tea) of precooked cornmeal
  • 5 cups of water (tea)
  • 1 cup (tea) of milk
  • Salt, pepper and chopped parsley to style
  • 1 tablespoon of oil
  • 1 chopped onion
  • 2 crushed cloves of garlic
  • 2 chopped seedless cherry tomatoes
  • 1 kg of dried, desalinated, cooked and chopped meat
  • 1/2 cup chopped inexperienced olives
  • 1 cup (tea) of Catupiry®
  • 50 g of grated Parmesan cheese

Methodology of preparation

In a pan put the corn flour dissolved in water, milk, salt, pepper and produce to low warmth, stirring till it boils. Prepare dinner for 10 minutes, stirring continually till it thickens barely. Reserve. In one other skillet, over medium warmth, warmth the oil and saute the onion and garlic for 3 minutes or till golden brown. Add the tomato, dried meat and sauté for five minutes. Add the olive, salt, pepper, the odor of inexperienced and switch off. Unfold half of the polenta in a medium refractory, unfold the sautéed dried meat, Catupiry® and canopy with the remaining polenta. Sprinkle with Parmesan cheese and bake in a preheated medium oven for quarter-hour or till calmly browned. Serve instantly.

Stuffed kibbeh on the plate

Stuffed kibbeh on serving plate |  Photo: Cooking Guide

Stuffed kibbeh on serving plate | Picture: Cooking Information

Picture: Cooking Information

Time: 1h (+ 4h of soaking)
Efficiency: 6 servings
Problem: straightforward

components

  • 2 cups of wheat (per kibbeh)
  • 500 g of minced meat
  • 1 chopped onion
  • 2 minced garlic cloves
  • 1/2 grated carrot
  • 1 chopped seedless tomato
  • 1/2 cup chopped inexperienced olives
  • 1/2 cup mint (chopped)
  • Salt and Syrian pepper to style
  • Olive oil for dressing and greasing
  • Filling:
  • 1 cup of cream cheese
  • 2 cups (tea) of Catupiry®

Methodology of preparation

Put the wheat in a bowl, cowl with heat water and let it soak for 4 hours. Drain and squeeze to launch all of the liquid. Switch to a bowl, add the meat, onion, garlic, carrot, tomato, olive, mint, salt, pepper and blend properly. Roll out half of the dough in a greased medium refractory, squeeze it properly and unfold the components of the blended filling on prime. Cowl with the remaining dough and make some shallow scratches with a knife. Drizzle with olive oil and take to a preheated medium oven for half-hour or till golden brown. Take away from the oven and serve.

Coronary heart of palm cannelloni

Heart of palm cannelloni |  Photo: Cooking Guide

Coronary heart of palm cannelloni | Picture: Cooking Information

Picture: Cooking Information

Time: 40 min

Efficiency: 4 servings

Problem: straightforward

components

  • 1 jar of cream cheese (200 g)
  • 1 field of bitter cream (200 g)
  • 1/2 cup (tea) of milk
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of oil
  • Salt to style
  • 250 g of pastry discs for muffins
  • 250 g of sliced ​​ham
  • 250 g of sliced ​​mozzarella
  • 500g canned palm hearts, drained
  • 100 g of freshly grated Parmesan cheese

Methodology of preparation

In a bowl, combine the curd, cream, milk, parsley, olive oil and salt. On every disc of puff pastry lay a slice of ham, a slice of mozzarella and a coronary heart of palm. Roll up like Swiss rolls and put aside.

Line a plate with 1/3 of the curd sauce, place the cannelloni on prime and canopy with the remaining sauce. Sprinkle with Parmesan and bake in a preheated medium oven for 20 minutes or till golden brown. Take away from the oven and serve instantly.

Bruschetta traverse

Bruschetta to the plate - Photo: Guia da Cozinha

Bruschetta to the plate – Picture: Guia da Cozinha

Picture: Cooking Information

Time: 35 minutes

Efficiency: 5 servings

Problem: straightforward

components

  • 2 seedless cherry tomatoes, diced
  • 1 diced onion
  • 2 eggs
  • 1/2 cup (tea) of cream
  • 1/2 cup (tea) of milk
  • 250 g of diced cooked ham
  • 250 g of diced mozzarella
  • Salt and oil to style
  • 1 sliced ​​Italian bread
  • 100 g of grated Parmesan cheese
  • oregano to sprinkle

Methodology of preparation

In a bowl, combine the tomato, onion, eggs, cream, milk, ham, mozzarella, salt and oil. Unfold the bread on the underside of a greased medium refractory, sprinkle with a drizzle of olive oil and unfold the filling over it. Sprinkle with Parmesan cheese and bake in a preheated oven for 20 minutes. Take away from the oven, sprinkle with oregano and serve.

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