Do you have some frozen dumplings left in the freezer? Try preparing a new original dish from them – a tasty and satisfying casserole. In combination with fried onions, egg filling and hard cheese, the dish turns out to be very juicy and aromatic.

This is an excellent alternative to boiled dumplings. Both adults and children will appreciate this dumpling casserole. I recommend using small-sized dumplings for the recipe so that they have time to fully cook during the baking process. If you are using large semi-finished products, add an additional 100 ml of water to the egg wash.

The casserole can be prepared in one large baking dish or in portions.

Ingredients for making dumpling casserole with hard cheese in the oven:

Recipe for making dumpling casserole with hard cheese in the oven

Step-by-step instruction:

1. Grease the bottom and sides of a heat-resistant baking dish with vegetable oil. I used a baking dish measuring 23 by 15 cm. Place the frozen dumplings in one layer in the prepared pan.

2. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions over low heat until golden brown.

3. Evenly distribute the sautéed onions over the dumplings.

4. In a deep bowl, mix mayonnaise, 2 chicken eggs, salt and spices to taste.

5. Stir the mixture with a whisk until smooth.

6. Pour the egg filling with mayonnaise into the mold.

7. Grind the hard cheese on a grater with a large blade. Distribute the grated cheese evenly over the casserole.

8. Place the dumpling casserole in an oven preheated to 180 degrees for 30-40 minutes. During this time, the dumplings will be completely cooked, and the grated cheese on top will melt and brown.

9. Serve the aromatic dumpling casserole hot, garnished with fresh herbs. The dish can be supplemented with your favorite sauce or vegetable salad.

Bon appetit!

Try cooking:

Snack triangles of lavash with minced meat and hard cheese

If you have thin noodles, chicken and some vegetables, you can prepare a quick and tasty lunch. We will cook all the ingredients in one pan, which is very convenient.

At the same time, you get juicy and flavorful chicken and an appetizing side dish for it. During the cooking process, the vermicelli is soaked in juice from chicken and vegetables and turns out very tasty. For the recipe, use any part of the chicken, I used chicken drumsticks. Chicken wings and thighs are also suitable. If you like boneless meat, you will need chicken breast or a juicier thigh fillet.

In addition to onions and carrots, you can add bell peppers, garlic or frozen green peas to the chicken.

Ingredients for cooking vermicelli with chicken and vegetables in a frying pan:

Recipe for cooking vermicelli with chicken and vegetables in a frying pan

Step-by-step instruction:

1. Stirring constantly, fry thin vermicelli in a dry frying pan until golden brown.

2. Wash the chicken drumsticks and dry them from excess moisture with paper napkins. Rub the chicken pieces with a mixture of salt and ground spices. Leave the chicken drumsticks at room temperature for 20-30 minutes to marinate. Place the meat in a frying pan with heated vegetable oil. Fry the chicken drumsticks over medium heat until golden brown on all sides.

3. Peel the onions and cut them into medium-sized cubes. Add chopped vegetables to chicken drumsticks.

4. Wash the carrots, peel them, and chop them on a coarse grater. Add grated carrots to the pan with chicken and onions. Stirring, continue to fry the ingredients together until the vegetables are soft.

5. To give the dish a piquant creamy note, add rich sour cream and tomato sauce to the pan.

6. Pour in hot water. The liquid should almost completely cover the chicken pieces.

7. Pour the fried thin vermicelli into the frying pan. Mix the ingredients, cover and cook over low heat for 15 minutes.

8. After the specified time, the chicken drumsticks and vermicelli will be completely cooked and the liquid will evaporate. Decorate the finished dish with finely chopped dill and parsley.

9. Serve thin vermicelli with chicken and vegetables immediately after cooking, until the dish has cooled.

Bon appetit!

Try cooking:

Chicken stew with eggplant and pepper

I offer you a delicious dinner option. Both a side dish and a main dish in one! We will cook chicken stewed with eggplants and sweet peppers. I used chicken thighs for this recipe, but you can use drumsticks, wings, or fillet pieces.

This dish is prepared simply and quickly, and you will certainly enjoy it. Chicken with eggplant and bell pepper is aromatic, satisfying and incredibly tasty. Meat and vegetables are soaked in each other’s juices, making the dish incredibly tasty and aromatic.

In addition to vegetables, you can add fresh mushrooms, such as oyster mushrooms or champignons. Mashed potatoes or rice can serve as a side dish.

Ingredients for making chicken stew with eggplant and pepper:

Recipe for stewed chicken with eggplant and pepper

Step-by-step instruction:

1. Wash the chicken thighs and dry them from excess moisture with paper napkins. Rub the meat with a mixture of salt and ground spices on all sides. Leave the chicken for 30 minutes to marinate.

2. Place chicken thighs, skin side down, in a frying pan with heated vegetable oil.

3. Fry the chicken pieces over medium heat until golden brown on both sides.

4. Prepare the vegetables. Wash the eggplants, peel them, cut into quarters into rings 1.5 cm thick. Peel the onions, cut into quarters into rings 3 mm thick. Wash the bell pepper, cut it in half, remove the seed box, cut into strips the same thickness as the onion.

5. Add chopped eggplants to the pan with the fried chicken.

6. Place onions and bell peppers on top.

7. Gently mix the ingredients. Cover the pan with a lid and simmer the chicken thighs with vegetables over low heat. Stir the ingredients occasionally to ensure they cook evenly. During heat treatment, vegetables will release juice and significantly decrease in size. After 25-30 minutes, add garlic and finely chopped dill to the vegetables with chicken. They will give the dish a special aroma. Add salt and spices to taste.

8. Stir, continue to simmer the chicken thighs with vegetables for another 1-2 minutes, then turn off the heat. Serve the stewed chicken with eggplant and bell pepper immediately after cooking, until it has cooled.

Bon appetit!

Try another delicious chicken recipe:

Chicken in orange sauce

Today we will prepare potato pancakes – a tasty, satisfying and very appetizing potato dish. Every housewife has her own favorite potato pancake recipe. Some people add grated pumpkin or carrots, hard cheese or mushrooms, minced meat and fresh herbs to the dough.

I suggest making delicious potato pancakes with zucchini. For this recipe, it is advisable to use young vegetables with thin skin and unripe seeds. According to this recipe, potato pancakes turn out very tender and tasty, with a golden-brown crispy crust. Perfect for breakfast! The potato pancakes are so fragrant that they bring the whole family together at the table!

The finished dish can be supplemented with sour cream or your favorite sauce. Be sure to try this recipe for your family!

Ingredients for making potato pancakes with zucchini:

Recipe for potato pancakes with zucchini

Step-by-step instruction:

1. Wash the potatoes, peel them, and chop them on a fine grater. Squeeze out excess juice from the grated potatoes and place in a deep bowl. Wash the zucchini, chop it on a fine grater, squeeze out the juice and add to the potatoes. If you are using mature zucchini with large seeds, peel and core them first. Peel the onions and grate them on a fine grater. Add onions to the rest of the vegetables.

2. Drive 1 chicken egg into the resulting vegetable mixture. Add finely chopped dill.

3. Add sifted wheat flour, salt, dried garlic and a mixture of spices for potatoes to the pancake dough.

4. Mix the dough until smooth. It should be quite thick.

5. Using a tablespoon, place the finished dough into a frying pan with heated vegetable oil, forming round pancakes of the same size.

6. Fry the products over medium heat until golden brown. Carefully turn the potato and zucchini pancakes over to the other side and cook until done.

7. Place the finished pancakes on a plate lined with paper towels to remove excess oil. Serve the dish hot with sour cream or garlic sauce. A very successful and tasty recipe, I advise you to try it!

Bon appetit!

Mackerel baked in soy sauce is an excellent option for a festive table. The fish turns out very juicy, aromatic, with an appetizing golden crust. This recipe contains a very successful marinade, due to which the mackerel turns out very tasty and tender. Lemon juice adds a zesty citrus note to the dish that’s just to die for!

If you love delicious baked fish, be sure to try this recipe. It is simple, affordable and quick to prepare. The unusual presentation looks very original and attracts the attention of guests.

If desired, you can place slices of potatoes, sweet potatoes or pumpkin on the bottom of the heat-resistant dish in which the mackerel will be baked. This way you will have both the main dish and a side dish ready at the same time. So, let’s try!

Ingredients for making mackerel baked in soy sauce:

Recipe for mackerel baked in soy sauce

Step-by-step instruction:

1. Remove the mackerel from the freezer and defrost it on the refrigerator shelf or at room temperature. Wash the fish, cut off the head, tail and fins. Cut the mackerel carcass along the back, carefully remove the backbone and large bones. Open the fish fillet like a book. Clean the mackerel carcass from the insides, remove the black film.

2. Place the prepared fish on parchment paper, skin side up. Starting from the back, cut the mackerel into equal pieces on both sides. There is no need to cut the belly; it should remain intact and serve as a frame on which the pieces of mackerel will be held.

3. Turn each piece of mackerel on its edge, forming a kind of Christmas tree.

4. Prepare the marinade. In a deep bowl, combine soy sauce, vegetable oil and lemon juice. Add smoked paprika, ground black pepper and fish spices to the marinade. Add salt to the mixture to taste, keeping in mind that soy sauce is also quite salty. If you are using concentrated soy sauce, you do not need to add salt.

5. Using a pastry brush, brush the fish with the prepared marinade. Leave the mackerel at room temperature for 20 minutes to marinate and soak in the aromas of the spices.

6. Transfer the fish along with parchment paper into a heat-resistant baking dish. Place the mackerel in an oven preheated to 180 degrees for 20 minutes.

7. When the fish is browned, carefully remove it from the oven.

8. Serve the aromatic baked mackerel hot, garnished with herbs. Fresh vegetables and your favorite fish sauce will be an excellent addition. Mashed potatoes or fluffy rice work well as a side dish.

Bon appetit!

Try to prepare another delicious mackerel recipe:

Mackerel pate

We are preparing a delicious, juicy and spectacular dish for the festive table! Chicken legs in puff pastry are an original idea for serving a meat dish. Due to baking in the dough, the meat remains very juicy and tender. The dough is soaked in chicken juice and turns out very tasty and aromatic, with a crispy golden crust on the outside. Mashed potatoes with champignons serve as a kind of side dish, perfectly complementing all the ingredients.

Once you try this recipe, you will want to repeat it again and again. The combination of tender puff pastry, juicy meat and delicious potato and mushroom filling will not leave anyone indifferent.

For preparation we will use ready-made puff pastry without yeast; this will significantly save time and will not require much effort. A step-by-step recipe with photos will help you understand all the nuances of cooking. Follow the instructions and you will definitely succeed!

Ingredients for preparing chicken drumsticks with potatoes and mushrooms in puff pastry:

Recipe for chicken drumsticks with potatoes and mushrooms in puff pastry

Step-by-step instruction:

1. Wash the chicken drumsticks and dry them from excess moisture with paper napkins. Rub the meat with a mixture of salt and ground spices. Leave the legs at room temperature for 30 minutes to marinate the meat.

2. Place chicken drumsticks in a frying pan with heated olive oil. Fry the legs over medium heat until golden brown on all sides.

3. Peel the onions and cut them into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring occasionally, sauté the onions over medium heat until golden brown.

4. Wash fresh champignons and cut into small cubes. Add mushrooms to sautéed onions. Stir and continue frying the ingredients together over medium heat until the mushrooms are cooked.

5. Wash the potatoes, peel them, cut them into several parts. Place the vegetables in a saucepan and fill them with cold water. Boil the potatoes until tender in salted water with the addition of black allspice and bay leaf for flavor.

6. Drain the water from the prepared vegetables and remove the spices. Pour in hot milk, add a piece of butter. Mash the ingredients into a homogeneous puree.

7. Add champignons fried with onions and finely chopped dill to the mashed potatoes. Mix the ingredients until smooth.

8. Remove the puff pastry without yeast from the refrigerator in advance so that it defrosts and becomes elastic. On a floured work surface, roll out the dough into a layer 3 mm thick. Cut the dough into 4 squares with a side of 15 cm.

9. Place 2-3 tablespoons of mashed potatoes with mushrooms and onions in the center of each piece.

10. Place fried chicken drumstick on the mashed potato filling, as in the photo.

11. Carefully gather the edges of the dough around the chicken drumstick, forming a pouch. Tie the chicken legs in the dough with kitchen string. Place the pieces in a heat-resistant baking dish lined with parchment.

12. Wrap the chicken drumstick bones in foil to prevent them from burning in the oven. Using a pastry brush, brush the puff pastry pouches with beaten egg.

13. Place the chicken drumsticks in an oven preheated to 180 degrees. Bake them in the dough until golden brown for 25-30 minutes.

14. Before serving, remove the cooking thread from the finished products and remove the foil from the drumsticks. Serve the finished dish hot. Fresh or pickled vegetables would be a great addition.

Bon appetit!

Pay attention to chicken recipes:

Hohop – chicken with onions and pomegranate

Chicken in orange sauce

Let’s prepare delicious, satisfying and very aromatic cabbage rolls with rice and mushrooms! The recipe is perfect for fasting people, vegetarians and those who love vegetables. We will use tender leaves of Chinese cabbage as a base. They are thin, pliable and hold their shape well, so they do not require preliminary heat treatment.

For the filling we will use sautéed champignons with onions and boiled rice. If desired, you can use wild mushrooms, for example porcini or boletus. They must first be thoroughly washed, boiled, and then fried with onions.

Lenten cabbage rolls stewed in aromatic tomato sauce will create a sensation at a family dinner. They turn out very appetizing, juicy and tender. After trying this recipe, you will want to cook it not only during Lent! Be sure to try it!

Ingredients for preparing lean cabbage rolls with rice and mushrooms from Chinese cabbage:

Recipe for lean cabbage rolls with rice and mushrooms from Chinese cabbage

Step-by-step instruction:

1. Wash the rice thoroughly, fill the cereal with water in a ratio of 1:2. Add salt to taste, boil the rice until half cooked. Place the rice in a sieve and cool to room temperature.

2. Peel one onion, cut into small cubes, and place in a deep frying pan with heated vegetable oil. Stirring occasionally, saute the vegetables over medium heat until light golden brown.

3. Wash fresh champignons, clean the mushroom caps if necessary. Cut the champignons into medium-sized cubes and add them to the pan with the sautéed onions. Stirring, continue to fry the ingredients together over medium heat until the mushrooms are cooked.

4. Place the champignons and onions that have cooled to room temperature into a deep bowl. Add rice boiled until half cooked, salt and spices to taste. Mix the cabbage roll filling until smooth.

5. Cut off the base of Chinese cabbage and disassemble the head into leaves. Using a sharp knife, cut off the rough part of the leaves so that the stuffed cabbage rolls are easier to roll and hold their shape well.

6. Place 1-2 tablespoons of filling on the base of the Chinese cabbage leaf.

7. Carefully roll the dough into a tight roll so that the filling is inside.

8. In this way we form all the cabbage rolls with lean filling. Place them in a saucepan with high sides.

9. Prepare tomato sauce for cabbage rolls. Peel the second onion and cut into small cubes. Wash the carrots, peel them, and chop them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil.

10. Stirring, saute the onions and carrots over medium heat until the vegetables are soft. Then add tomato sauce, salt, sugar, bay leaf and black allspice for flavor.

11. Pour 300 ml of hot water into the resulting mixture. Mix the ingredients. Cover the pan with a lid and bring the tomato sauce to a boil.

12. Pour the prepared tomato sauce over the cabbage rolls in a saucepan. Cover the dish with a lid and simmer the lean cabbage rolls over low heat for 20 minutes.

13. Decorate the finished cabbage rolls with rice and mushrooms with dill and serve immediately after cooking along with tomato sauce as a main dish.

Bon appetit!

Oriental dishes have a unique taste and aroma. I suggest you diversify your chicken menu and prepare a truly amazing dish by adding caramelized onions and pomegranate seeds to the meat. Today on the menu is a very tasty dish of Armenian cuisine – hohop. Despite the simplicity of preparation, it is very tasty and aromatic. Chicken stewed with onions turns out incredibly juicy and tender. The meat breaks down into fibers and simply melts in your mouth. Pomegranate seeds add a slight sourness to the sauce and go well with the delicate taste of butter. This dish can be prepared both for a festive table and for an everyday lunch.

Any part of chicken is suitable for making hohop: wings, drumsticks or thighs. Serve the finished aromatic hohop as a main dish, garnishing it with parsley or cilantro. When stewed, you get a very tasty sauce into which you can dip crispy white bread or pita bread. If desired, the stewed chicken can be supplemented with a side dish of mashed potatoes.

Be sure to try this recipe. It is simple, affordable, but very tasty and original!

Ingredients for making hohop:

Hohop recipe

Step-by-step instruction:

1. Wash the chicken drumsticks and dry them from excess moisture with paper napkins. Rub the chicken pieces with a mixture of salt and spices on all sides. If you have some free time, leave the meat at room temperature for 30 minutes to marinate and absorb the flavors of the spices.

2. Place chicken drumsticks in a frying pan with heated vegetable oil. Fry the chicken pieces over medium heat until golden brown on all sides. Transfer the fried meat to a separate bowl. Cover the chicken with a lid to keep it warm.

3. Peel the onions and cut them into half rings 3-4 mm thick. Place the chopped vegetables in the pan in which the chicken was fried.

4. Stirring occasionally, sauté the onions over medium heat until golden brown.

5. Clean the pomegranate. Add pomegranate seeds to caramelized onions.

6. Place fried chicken drumsticks on top.

7. Add butter, cut into small pieces, to the pan.

8. Cover the pan with a lid. Simmer the chicken drumsticks in the sauce over low heat for 20-25 minutes. Decorate the finished dish with parsley or cilantro.

9. Serve the hohop immediately after cooking, adding pomegranate seeds to the dish. A glass of red wine goes perfectly with juicy meat.

Bon appetit!

Check out this delicious chicken recipe:

Chicken in orange sauce

We prepare very tasty, tender and juicy fish cutlets for dinner for the whole family. Thanks to semolina, minced fish turns out elastic and fluffy. Therefore, the cutlets are easy to form, turn out beautiful and hold their shape well when frying. Sauteed onions give the products a unique taste and aroma, and butter makes the cutlets incredibly juicy.

In addition to hake, you can use any white sea fish for the recipe, such as pollock, halibut, tilapia or cod. Freshwater fish include bream, burbot, pike perch or pike. An excellent side dish for fish cutlets would be mashed potatoes or cauliflower, fluffy rice or bulgur, baked or steamed vegetables.

If desired, hake cutlets with semolina can be baked in the oven. This way they will be more healthy and less caloric.

Ingredients for making hake cutlets with semolina and butter:

Recipe for hake cutlets with semolina and butter

Step-by-step instruction:

1. Defrost the hake carcass at room temperature, wash it, cut off the fins and remove the entrails. Remove the skin from the fish and remove the backbone and bones. We disassemble the hake carcass into fillets. Pass the fish through a meat grinder with a fine mesh.

2. Peel the onions and cut them into medium-sized cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring, saute the onions over medium heat until golden brown.

3. Pass the vegetables through a meat grinder and add to the minced fish.

4. Beat 1 chicken egg into the resulting mixture and add semolina.

5. Add finely chopped dill, fish spices and salt to taste to the minced meat.

6. Mix the minced meat for fish cutlets thoroughly. Leave it for 20 minutes so that the semolina swells.

7. Divide the finished minced meat into 8 parts. From each part of the minced meat we form a flat cake, in the center of which we place a small piece of butter.

8. Form round cutlets so that the butter is inside the products. Place the cutlets in a frying pan with heated vegetable oil.

9. Fry the products over low heat until golden brown. Then we turn them over to the other side. Cover the pan with a lid and cook the fish cutlets until cooked.

10. Serve soft, juicy and aromatic hake cutlets with semolina hot with your favorite side dish, fresh or pickled vegetables.

Bon appetit!

Today’s menu includes juicy and incredibly aromatic chicken fillet in orange sauce. This is a popular Asian restaurant dish that can be easily replicated at home. The original combination of ingredients gives the meat a spicy sweet–sour taste with an incredibly appetizing citrus aroma.

The chicken fillet according to this recipe turns out to be very tender, soft and juicy. Thanks to the crispy breading in which the pieces of fillet are fried, the sauce perfectly wraps the chicken and stays on it. Loose rice or bulgur is good as a side dish.

If desired, instead of chicken fillet, you can use meat from thighs and legs or turkey fillet. Despite its exquisite taste, the recipe is quite simple, quick and affordable. Follow the step–by–step instructions and you will succeed!

Ingredients for cooking chicken in orange sauce:

Recipe for cooking chicken in orange sauce

Step–by–step instructions:

1. Wash the chicken fillet, dry it from excess moisture with paper towels. We clean the meat from fat and films, cut it into small pieces.

2. Roll each piece of chicken fillet in wheat flour.

3. Dip a piece of meat into the beaten chicken egg so that it is completely covered with it.

4. We bread the chicken in cornstarch. In this way, we prepare all the pieces of chicken fillet.

5. Put the breaded meat in a pan with heated oil in one layer at a distance from each other.

6. Fry the chicken fillet over medium heat until golden brown on all sides. I recommend frying the chicken in several steps. If you immediately put the entire amount of chicken fillet on the pan, then the meat will simply be stewed, and not fried until golden brown.

7. Place the finished pieces of fillet on a plate lined with paper napkins to remove excess oil.

8. In a deep pan or saucepan, combine all the ingredients for the sauce: finely grated garlic and ginger root, the peel of one orange, sugar, ground red pepper and a pinch of salt. If you use concentrated soy sauce, there is no need to add salt. The amount of ground red pepper can be adjusted to taste.

9. Pour soy sauce and fresh orange juice into the pan, you can with the pulp.

10. Mix 70 ml of cold water and 1 tablespoon of corn starch in a separate bowl. Stir the mixture, reaching a homogeneous consistency. Pour it into the pan with the rest of the ingredients.

11. Constantly stirring the sauce, bring it to a boil. Boil the sauce over low heat for 1 minute so that it thickens and becomes glossy.

12. Put the fried chicken fillet in breadcrumbs into the boiling sauce.

13. Cook chicken in orange sauce over low heat for 2 minutes, stirring occasionally.

14. Serve the ready aromatic chicken fillet in orange sauce hot immediately after cooking, garnishing the dish with fresh parsley. You can also use green onion feathers and sesame seeds fried in a dry pan for decoration.

Bon appetit!