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chicken casserole with mushrooms and bacon with gorgonzola cheesecake



I love cocotte ... I just bought a cookbook and would use every day.
In fact, this recipe is from the book but from what I had at home.

Ingredients (for 2):


2 whole chicken legs
few slices of bacon
10 grams of dried mushroom soup


Soak the dried mushrooms in warm water.
Strip the chicken, divide the legs from the thighs and brown in frying pan to each and every side, with a little oil.
Pour a ladle of water from the mushrooms and cook for 10-12 minutes.
thighs and thighs to cool and wrap in bacon. Place one in each leg and thighs casserole, pour over the sauce.
Put foil on the bone of the thigh so that you do not burn.
Add the chopped mushrooms and pour a ladle of broth.
Bake at 200 degrees for 35 minutes, basting from time to time the chicken with its sauce.
Serve the chicken with the sauce formed.

Best Place To Buy Plus Size Clothes

chicken casserole with mushrooms and bacon with gorgonzola cheesecake



I love cocotte ... I just bought a cookbook and would use every day.
In fact, this recipe is from the book but from what I had at home.

Ingredients (for 2):


2 whole chicken legs
few slices of bacon
10 grams of dried mushroom soup


Soak the dried mushrooms in warm water.
Strip the chicken, divide the legs from the thighs and brown in frying pan to each and every side, with a little oil.
Pour a ladle of water from the mushrooms and cook for 10-12 minutes.
thighs and thighs to cool and wrap in bacon. Place one in each leg and thighs casserole, pour over the sauce.
Put foil on the bone of the thigh so that you do not burn.
Add the chopped mushrooms and pour a ladle of broth.
Bake at 200 degrees for 35 minutes, basting from time to time the chicken with its sauce.
Serve the chicken with the sauce formed.

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Glasses



This recipe is from the dear Giselle P. Forum de Italian cuisine. I made a lot of times, now is stracollaudata.
This time I prepared in single doses, always nice idea for when you do a standing buffet.

Ingredients (9 cups):


80 g butter 100 grams of crackers

8 g gelatin sheets
100 grams of celery to clean
50 g walnuts 250 g cheese

250 g gorgonzola
120 g of fresh cream



Soften butter at room temperature and blend in the mixer with 100 grams of crackers
If you want to make one cake spread the mixture on the bottom of a springform pan for about 20 -22 cm con il fondo e le pareti rivestite di carta forno, livellare bene col dorso di un cucchiaio e mettere in frigo.
Se invece optate per le monodosi versate un cucchiaio di composto nei bicchierini.
Ammorbidire in acqua fredda la gelatina. Tritare nel mixer il sedano pulito con i gherigli di noce, la ricotta e il gorgonzola dolce. Unire poi la gelatina strizzata e fatta sciogliere sul fuoco con la panna fresca. Prima di amalgamare, prendere un po' di composto, unire alla gelatina sciolta con la panna e poi versare il tutto nel composto. Regolare di sale e pepe e versare nello stampo. Tenere in frigo per almeno 3 ore, ma potete prepararla benissimo il giorno prima.

Reliable Carpet Cleaning

Glasses



This recipe is from the dear Giselle P. Forum de Italian cuisine. I made a lot of times, now is stracollaudata.
This time I prepared in single doses, always nice idea for when you do a standing buffet.

Ingredients (9 cups):


80 g butter 100 grams of crackers

8 g gelatin sheets
100 grams of celery to clean
50 g walnuts 250 g cheese

250 g gorgonzola
120 g of fresh cream



Soften butter at room temperature and blend in the mixer with 100 grams of crackers
If you want to make one cake spread the mixture on the bottom of a springform pan for about 20 -22 cm con il fondo e le pareti rivestite di carta forno, livellare bene col dorso di un cucchiaio e mettere in frigo.
Se invece optate per le monodosi versate un cucchiaio di composto nei bicchierini.
Ammorbidire in acqua fredda la gelatina. Tritare nel mixer il sedano pulito con i gherigli di noce, la ricotta e il gorgonzola dolce. Unire poi la gelatina strizzata e fatta sciogliere sul fuoco con la panna fresca. Prima di amalgamare, prendere un po' di composto, unire alla gelatina sciolta con la panna e poi versare il tutto nel composto. Regolare di sale e pepe e versare nello stampo. Tenere in frigo per almeno 3 ore, ma potete prepararla benissimo il giorno prima.