Free recipes blog

Ingredients:

400 g Chinese peas
1/4 cup olive oil
2 tbspchopped cilantro
1 tbsp chopped onion
Salt and pepper

Preparing:

Preheat oven to 200ºC (400ºF).

Mix and blend olive oil with cilantro, onion, salt and pepper.
Place peas on a baking tray and bathe with the mix above.
Bake for 10 minutes.

Ingredients:

1 1/2 l chicken broth
1 chicken, in pieces
1 cup milk
1 cup cooked peas
1/2 cup cream
2 boiled eggs (separate yolks and egg whites)
1/2 bar butter
Salt and pepper

Preparing:

Liquefy yolks with milk, cream and 1/2 l chicken broth.

Season the chicken with salt and pepper.

Fry chicken in the butter and add the remaining broth, peas and chopped egg whites.
Season with salt and pepper and cook until it boils.

Pour the liquefied mixture and cook for 20 more minutes over medium heat and serve.

Ingredients:

12 oz chicken into pieces
6 oz fettuccine
1 oz dried shiitake mushrooms
1 cup chinese peas
12 mini carrots, peeled
4 leeks, into strips
2 garlic cloves, mashed
2 tbsp dry sherry
2 tbsp soy sauce
1 tbsp chopped fresh ginger fine
1 tbsp of cornstarch

Preparing:

Place the mushrooms with 1 cup hot water and let stand for 15 minutes.
Drain, sliced and remove the stems.
Add the cornstarch in the mushrooms liquid reserved.

Cook pasta according to directions, drain and keep warm.

Mix chicken, sherry, soy sauce, ginger and garlic and let marinate for 5 minutes.
Fry peas and carrots in a wok with oil for 3 minutes.
Add leeks, cook for 1 minute and remove vegetables from wok.

Add the chicken mixture and fry for 4 minutes.
Add in the center of the wok cornstarch and cook for 3 minutes.
Incorporate vegetables, mushrooms and pasta.
Mix well and cook for 2 minutes.