Traditional recipes

Spicy stew with chicken and mushrooms

Spicy stew with chicken and mushrooms

We boil the chicken in water with a little salt for 30 minutes.

Meanwhile, finely chop the onion, pepper and garlic cloves. We wash the mushrooms and peel them, as well as the tails from them and cut them into slices. After the meat is cooked, take it out and let it cool, then cut it into cubes.

In a saucepan put the pepper, onion and garlic for 2-3 minutes, then add the soup in which the meat was boiled (I had 1.5 L.), the mushrooms and let them boil for 15 minutes.

I mixed the sour cream with curry and paprika. After the mushrooms are cooked, add the cream and diced chicken. Mix the flour with a little water and add it to the stew to thicken the sauce. At the end, add salt and pepper to taste and curry if you like the food more spicy and let it boil for 2-3 more minutes, then turn off the heat.

After I stopped the fire I added the finely chopped dill.

Good appetite!

The best recipes

I am a big fan of chicken stews and as we have plenty of fresh vegetables, I want to take the opportunity to prepare as many as possible, in various combinations. This is one of my favorite stews that I always eat in larger quantities than I am used to because it is too good. I hope you like it too!

  • 1 boneless chicken breast
  • 1 small jar with mushrooms
  • 3 large tomatoes
  • 1 large onion
  • 1 carrot
  • 2 cloves of garlic
  • salt
  • pepper
  • 1 teaspoon paprika
  • 1 tablespoon tomato paste
  • 5-6 tablespoons red wine
  • green parsley
  • 2 tablespoons oil

We mix the tomato paste with the wine and pour it on top.
Mix lightly and give it only 4-5 boils then pull the pan off the heat.
Peel the garlic, cut it into slices and spread it on the food, and sprinkle chopped green parsley on top.
Leave covered for 5 minutes then it can be served!

Hillden Restaurant consists of two lounges with 28 seats and 12 seats, respectively, as well as an outdoor terrace with 40 seats that operates from June to September.

Here we serve a wide and rich range of Romanian and international cuisine, from hot and cold snacks, special salads, soups / soups / creams, to grilled dishes.

You can serve pork dishes (pork neck, pork chop and grilled pork ribs, fillet muscles in corn crust, "Hillden" pork tenderloin, Parisian pork schnitzel or Gordon Bleu), chicken ( boiled chicken legs, chicken liver with mushrooms and cheese, chicken breast stuffed with mushrooms and tomatoes, chicken brine, boiled chicken legs), fish meat (grilled salmon slices, salami fillets with Portuguese sauce , trout fillets in crust with caper sauce), lamb (mutton pastrami, lamb chop with rosemary) and beef (veal chop, beef muscles with green pepper sauce, beef escalope with mushrooms and sour cream sauce, beef stew with grilled polenta).

Our restaurant is famous for the chef's specialty - Hillden spicy pan with pork, chicken breast and vegetables, but also for traditional Romanian dishes, such as: traditional bulzul, chef's pan, pork alms, veal goulash or Serbian stew with pork and polenta.

You can dine in the smoking or non-smoking lounge, and if you prefer an outdoor meal, you can choose the shaded terrace. All the 40 places of the terrace are located near the Șimon river, offering you unique moments of relaxation in the middle of nature and the rattle of the water.

For groups of tourists staying or not at our hotel we have the organizational capacity to quickly prepare complex menus offering tourists the opportunity to use their time economically.

The Hillden Day Bar has a capacity of 10 seats and offers a wide range of alcoholic beverages: beer, vodka, gin, vermouth, liqueur's & whiskey cream, white and red wines from the country's most renowned vineyards, as well as non-alcoholic beverages. : cocktail bar, natural juices, energizers, coffee and tea specialties.

Pipette stew and mashed hearts

The recipe for stew of pipote and hearts & # 8211 an organ dish with red sauce, cheap and very tasty. It is a kind of paprika made of pipettes and bird hearts served with a mashed potato.

I often prepare this stew of pipettes and chicken hearts because we like the texture of these organs.

  • 1 kg of pipettes and chicken hearts
  • 4 onions
  • 1 red bell pepper
  • 1 green bell pepper
  • 250 ml tomato juice
  • 1-2 bay leaves
  • paprika
  • salt
  • pepper
  • freshly chopped parsley
  • 50 ml oil

Wash the pipettes and hearts well, then boil them in cold water with a pinch of salt.

As soon as the foam forms, remove it.

Peel an onion, wash it and cut it into scales.

Peel a squash, grate it and cut it into cubes.

When the hearts and pipettes are half cooked, take them out and let them drain in a strainer.

The resulting juice is not thrown away, it will be used for stew.

Heat the oil in a saucepan and add the onion.

Cook the onion until soft, then add the hearts and cook for a few minutes together.

Put the pepper, mix and add the bay leaves, paprika and pepper.

Pour the juice in which they boiled the hearts and the tomato juice to cover the meat.

Put the pan in the preheated oven for about 20 minutes, until the juice decreases and the sauce thickens.

Towards the end, the taste of salt matches.

When the food is ready, add the freshly chopped parsley.

This stew goes very well with a portion of mashed potatoes with cabbage salad.

Give the note for the recipe Stew of pipote and hearts with puree

Ala's Cooking

5 large lasagna sheets
2 pieces chicken breast
250 gr mushrooms
2 green onion threads
150 gr cheese
chicken seasoning
curry, oregano
pepper, buoy
1 onion
6 cloves of garlic
100 ml broth
1 tablespoon pepper paste
green parsley
salt, pepper, paprika

Cut the chicken breast into cubes and fry in a little olive oil. When it starts to brown, add the green onions and mushrooms. I had pleurotus fungi. Season.
For the sauce, finely chop the onion and put it to harden in olive oil. Add the broth, the garlic given through the press and water. Bring to a boil, then add the spices and chopped parsley. Leave it on the fire for another 5 minutes.
Grease the pan with sauce and make layers of lasagna sheets, sauce, chicken breast with mushrooms, grated cheese. Pour the rest of the sauce on top. Leave it in the oven for about 20 minutes, then sprinkle with grated cheese and leave it in the oven for another 5 minutes.

Celery stew, mushrooms and pork

If you try my recipe Celery stew, mushrooms and pork, I look forward to seeing you again and telling me how much you enjoyed it.

  • 700 g pork
  • 1 celery root (500 g)
  • 1 small jar of mushrooms
  • 1 onion
  • a bell pepper (I used frozen)
  • 2 tablespoons broth
  • salt
  • pepper
  • sweet Boya
  • 1 tablespoon grated with flour
  • 2-3 tablespoons oil
  • a few sprigs of dill (I used frozen)

Method of preparation:
Wash the meat, dab it with absorbent towels, then cut it into strips (slightly thicker than the thumb). Heat the oil in a saucepan and brown the pieces of meat. Add finely chopped onion, diced pepper and sliced ​​mushrooms.
Continue tempering until the vegetables soften a little, then pour a cup of water. Boil everything for about 10 minutes, then add diced celery. After another 10-12 minutes we put the broth and a spoonful of flour which we dilute in a little water. Season with salt, pepper and paprika. After a few boils, turn off the heat under the pan and add the dill. It is a delicious dish with a special taste. I recommend!
Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
Remember, every day I wait for you my facebook page with delicious recipes to get you inspired.
If you want, you can join the group "Goodies from our kitchens"to cook and consult together.
Here you will find other recipes for MEAT / FISH DISHES.

Pan-fried Vegetable Mushrooms

Pan-fried vegetables. Apart from old recipes with crayfish, I haven't read much. At the end, add the finely chopped dill and then remove from the heat. The garlic mushroom garnish in the pan is one of the simplest dishes. Leave on the fire for 10 minutes, stirring constantly or shaking the pan.

Put oil in the pan and set the sea on fire. Leave for 5 minutes then add the tomatoes, garlic and onion. Mix all ingredients then season with salt and pepper to taste. Romanian cuisine is not too rich in seafood recipes.

That is, pan-fried vegetables with a little oil or butter. Put the oil and butter in a deeper pan. Add salt and pepper and mix. In addition, frying olive oil does not eliminate carcinogens, so if you want really and tasty and healthy vegetables, use this oil or others as well.

Heat a frying pan with a little oil then wash and cut the mushrooms in half or 4 depending on how big they are. Sprinkle with a pinch of salt and pepper. Sprinkle with salt and pepper and bring to the table with oregano on top and red onions. Fresh mushrooms contain a lot of water and often come out smothered instead of fried.

Add more salt and stir from time to time. A recipe as simple as it is delicious. Start with the largest pepper broccoli carrots. Put the peppers in a frying pan with oil, leave them to cook for 2 minutes and then put the carrots and peas.

In my family, when I was a child, they only made crayfish boiled in boiling salted water until they turned intense red and then they were waved in oil. When the garlic takes on a golden hue, add the other smaller vegetables. Let me explain why this combination of olive oil will not let the butter burn and will keep its flavor. Heat the olive oil well in a pan and place the mushrooms.

Pan-fried shrimp with vegetables and mushrooms. Enjoy the videos and music you love upload original content and share it all with family friends and the world on youtube. I like these browned mushrooms because they have a special aroma and look very good. Peel and chop the garlic and add it to the pan over the mushrooms.

Pan-fried vegetables, fresh or frozen. Chicken with mushrooms and garlic in a pan, quick tochitura recipe that is made in 30 minutes and is very tasty. It's a spicy chicken pan. Cook the garlic and ginger then add the vegetables.

Retake to the Miki

Step 1: Clean and grind 125g of walnut well.
Step 2: Mix 4 egg whites with a pinch of salt until they harden a bit, then gradually add, continuing to mix, 8 tablespoons of sugar, 2 sachets of vanilla sugar and lemon juice. When we have a glossy composition like meringue, gradually add the walnuts, mixing lightly with a spatula.
Step 3: Pour the composition in a tray lined with baking paper (20X30) and bake at 170-180 degrees between 30 and 60 minutes depending on the oven. The countertop is ready when it hardens and takes on a brown color on top.

Caramelized walnuts:

Caramelize 4 tablespoons of sugar in which we add, previously chopped, the remaining walnuts. Remove everything on baking paper and leave to cool.


Step 1: Mix the yolks well, with 4 tablespoons of sugar, until they turn white and the sugar is melted, then gradually add the cold milk. Put everything on low heat, stirring constantly until the composition hardens a little, and the foam formed is less. If you do not have a bowl with a thick bottom, it is better to boil the cream on a steam bath, so as not to risk lumps or cuts.
Step 2: Mix the butter with the vanilla sugar until it becomes creamy, then add a tablespoon (no more risk of cutting) of the yolk composition. The butter should be at room temperature as well the composition of the yolks.

Cake assembly:

When the top is completely cooled, cut it into 3 equal parts horizontally, not like a cake, then assemble alternating top and layer of cream, the last being a layer of cream over which we add the previously crushed caramelized nuts.
Put everything in the fridge for at least 2 hours.

Spicy chicken stew

I had a craving for something spicy and since I had some freshly bought hot peppers I decided to give them a noble use. And here's what came out!

chicken wings
1 hot pepper
2 bell peppers
5 cloves of garlic
3 tomatoes
2 tablespoons broth
100 ml of red wine
green parsley
salt pepper

Wash and cut the wings, heat them in oil. Add chopped garlic cloves and peppers over them.

When they have hardened, add the tomatoes and let them simmer in the juice left by the tomatoes.

Peel the hot pepper (use surgical gloves) and cut it into strips. Add it to the stew, but I recommend taking it out after a while depending on how fast you can eat the food.

After the stew is cooked for about half an hour, add 2 tablespoons of broth and dilute with red wine. Let it boil and at the end add the parsley.

Meanwhile, boil the polenta and serve the stew on the polenta to have something to use to calm the spiciness.

Elena's kitchen

Some time ago I signed up here. They have an interesting contest, and their proposal for the award of a recipe in January is meat stew with vegetables. From here came the idea of ​​this recipe, which I made in several variants, every time I had around the house, not according to a strict recipe. I hate to be very rigid when it is not the case and the imagination must be allowed to fly, depending on everyone's taste.

This recipe is for Protein Day from the Rina Diet - 90 Day Diet.
You will need:
4 upper legs of fresh chicken
salt, freshly ground pepper
2 tablespoons olive oil
1 parsnip root
2 carrots
1 red onion
1 yellow onion
1 yellow bell pepper
1 red bell pepper
3 tomatoes
2 stalks of celery celery
1/2 fennel bulb
3-4 cloves of garlic
3 tablespoons canned chopped tomatoes
1 hot pepper
250 ml vegetable soup

First thing? I turned on the oven to keep it warm. I prepared the stew in my jar of sarmale, glazed ceramic. I put it at hand and put the meatballs in it, sprinkling salt, pepper on top and putting the oil.

I put everything with skin and bone, because it leaves a good taste, but don't eat the skin in your diet.

I put slices of parsnip and carrot on top of the chicken.

I chopped the celery stalks and the fennel bulb.

I added garlic, onion, large diced pepper, finely chopped hot pepper, celery and fennel. I sprinkled a little more salt and thyme over the vegetables.

Put the tomatoes cut into quarters or large slices and the three tablespoons of canned chopped tomatoes over all. Sprinkle thyme all over for extra flavor and pour the soup.

Cover and bake for 1 hour and 30 minutes on medium heat.
It should decrease, the vegetables should remain whole, but they should remain a little juicy.

It is very tasty, aromatic, slightly spicy, without being too fat, flour. So, by "clogged" cooking, as I say, vegetables and meat get a very good taste, without frying anything.

It doesn't need a garnish, but if you like it you can eat pickles or a salad with it.
I ate it with red cabbage salad next to it.