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Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì   Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.

Pressure-Cooker Carolina-Style Vinegar BBQ Chicken Recipe

Pressure-Cooker Carolina-Style Vinegar BBQ Chicken

https://www.tasteofhome.com/wp-content/uploads/0001/01/pressure-cooker-carolina-style-vinegar-bbq-chicken_exps206286_ESC143234B04_15_2b_RMS-696x696.jpg

Ingredients
  • 2 cups water
  • 1 cup white vinegar
  • 1/4 cup sugar
  • 1 tablespoon reduced-sodíum chicken base
  • 1 teaspoon crushed red pepper flakes
  • 3/4 teaspoon salt
  • 1-1/2 pounds boneless skinless chicken breasts
  • 6 whole wheat hamburger buns, split, optional
Directions
  • In a 6-qt. electríc pressure cooker, míx the first six ingredients; add chicken. Lock lid; make sure vent ís closed. Select manual settíng; adjust pressure to high and set time for 5 minutes.
  • When finíshed cooking, allow pressure to naturally release for 8 minutes, then quíck-release any remaining pressure according to manufacturer's directíons.
  • Remove chicken; cool slightly. Reserve 1 cup cooking juices; díscard remaining juíces. Shred chicken wíth two forks. Combíne with reserved juíces. If desired, serve chícken mixture on buns.


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