Best 4 Garnki Ceneo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Explore a World of Culinary Delights with Our Diverse Collection of Pot Recipes**

Embark on a culinary journey with our curated selection of pot recipes, each offering a unique blend of flavors, textures, and aromas. From the classic and comforting to the innovative and adventurous, our recipes cater to every palate and dietary preference. Whether you're a seasoned chef or just starting your culinary exploration, our detailed instructions and helpful tips will guide you towards creating mouthwatering dishes that will impress your family and friends.

Indulge in the timeless flavors of traditional Polish bigos, a hearty stew brimming with sauerkraut, various meats, and a symphony of spices. For a taste of Italian home cooking, try your hand at the classic pasta al pomodoro, a simple yet flavorful combination of pasta, tomatoes, and fresh basil. Transport yourself to the vibrant streets of Thailand with our aromatic pad thai, a stir-fried rice noodle dish bursting with the sweet, sour, and savory flavors of tamarind, fish sauce, and peanuts.

Explore the depths of Indian cuisine with our fragrant chicken tikka masala, a creamy and flavorful curry that is sure to tantalize your taste buds. If you prefer a lighter and healthier option, our vibrant vegetable stir-fry is packed with colorful vegetables, coated in a flavorful sauce, and ready in just minutes. And for a sweet treat, indulge in the classic comfort of apple pie, featuring a flaky crust and a warm, gooey apple filling.

With our diverse collection of pot recipes, you'll never run out of mealtime inspiration. From everyday meals to special occasion feasts, our recipes will guide you towards creating delicious and memorable dishes that will leave your taste buds wanting more.

Here are our top 4 tried and tested recipes!

CREAMY CHICKEN AND GNOCCHI



Creamy Chicken and Gnocchi image

Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes.

Provided by Chungah Rhee

Categories     entree

Yield 4-6 servings

Number Of Ingredients 13

1 (16-ounce) package cauliflower potato gnocchi
1 1/2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
5 tablespoons unsalted butter, divided
1 medium shallot, diced
3 cloves garlic, minced
2 teaspoons chopped fresh thyme leaves
3 tablespoons all-purpose flour
1 1/4 cup chicken broth
1/4 cup dry white wine*
1/2 cup half and half
1 bunch kale, stems removed and leaves torn into bite-sized pieces
1/2 cup freshly grated Parmesan, about 2 ounces

Steps:

  • Preheat oven to 400 degrees F. In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well. Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt 2 tablespoons butter in a large skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Melt remaining 3 tablespoons butter. Add shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and wine, and cook, whisking constantly, until slightly thickened, about 3-5 minutes. Stir in half and half until thickened, about 1-2 minutes; season with salt and pepper, to taste. Stir in gnocchi and kale until the kale has wilted, about 1-2 minutes. Return chicken to the skillet; sprinkle with Parmesan. Place into oven and bake until bubbly, about 10-12 minutes. Serve immediately.

ARANCINI



Arancini image

There's no way around it: To make arancini, you have to make risotto, although you could also use any kind of leftover risotto, as long as the mixture isn't loose from excess liquid. This recipe employs a simple base of Parmesan risotto that is chilled, rolled, breaded and fried, but the classic version starts with saffron risotto, which explains the Italian name arancine, or little oranges, named for their shape and hue. Simmering risotto and frying the arancini are simple tasks, but the step in between is crucial: Do not skimp on chilling your risotto. If it is not properly chilled, it will fall apart in the hot oil instead of forming crisp, glistening, orbs filled with molten cheese. Serve these arancini with warmed tomato sauce or even pesto, and crown them with a flurry of gremolata or plain lemon zest for brightness.

Provided by Alexa Weibel

Categories     dinner, finger foods, grains and rice, appetizer, side dish

Time 1h15m

Yield About 2 dozen

Number Of Ingredients 18

1/4 cup unsalted butter (1/2 stick)
1/2 medium white or yellow onion, minced (about 3/4 cup)
2 garlic cloves, minced
3/4 teaspoon dried Italian seasoning or dried parsley
Kosher salt and black pepper
1 cup arborio rice (about 7 ounces)
1/3 cup white wine or white vermouth
2 cups chicken stock, warmed
1 cup freshly grated Parmesan, plus more for garnish
3 tablespoons finely chopped fresh parsley leaves, plus more for garnish
4 ounces whole-milk or part-skim mozzarella, cut into 24 (1/2-inch) cubes
1/3 cup all-purpose flour
2 eggs
1 cup panko or bread crumbs
2 teaspoons Italian seasoning or dried parsley (optional)
Kosher salt and black pepper
1 1/2 quarts canola or vegetable oil
1 cup arrabiata sauce or other tomato sauce (fresh or store-bought), warmed

Steps:

  • Prepare the risotto: In a medium saucepan, melt 2 tablespoons butter over medium. Add onion, garlic and Italian seasoning. Season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Stir in rice until coated, about 1 minute, then add wine. Cook, stirring frequently, until absorbed, about 1 minute.
  • Stir in 1/2 cup stock. Cook, stirring frequently, until stock is almost absorbed, about 4 minutes. Repeat with remaining stock, adding 1/2 cup at a time and stirring until absorbed before adding the next cup, about 15 minutes.
  • Once all the stock has been absorbed - the rice should be tender but still slightly toothsome and the risotto creamy - stir in the Parmesan, the remaining 2 tablespoons butter and parsley. Season to taste with salt and pepper. Transfer to a parchment-lined baking sheet, spread out in an even layer and let cool, at least 20 minutes. Cover tightly in plastic wrap (or transfer to a lidded container) and refrigerate until thoroughly chilled, at least 1 hour or up to 2 or 3 days.
  • Once the risotto is chilled, slice it into about 24 even portions. Working with one at a time, gently roll each into a ball, then press between your palms to flatten slightly. Press one cube of mozzarella into the center and shape the risotto up and over it, sealing the cheese in the center. Roll the ball in your palms until round. Repeat with remaining risotto balls. (If you're not planning to fry them right away, arrange them on a small baking sheet in a single layer, cover and refrigerate until cooking, up to 2 or 3 days in advance. If the risotto mixture isn't cold, it can fall apart in the hot oil.)
  • In a medium saucepan, heat the oil over medium. (If you have a candy thermometer, now is a good time to use it: Heat the oil to about 350 degrees.)
  • Prepare the breading: Add the flour to a shallow bowl, then add the eggs to another shallow bowl and beat the eggs to combine. In a third bowl, combine the panko and Italian seasoning, if using, with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir to combine.
  • Working with one arancini, roll it first in the flour, shaking off any excess, then in the egg, then in the panko, taking care to coat it on all sides with each roll. Transfer to a clean baking sheet. Repeat with the remaining arancini.
  • Fry the arancini in batches, leaving at least one inch between each ball, until golden and crisp on the outside, about 5 minutes. (By the time the crust crisps, the cheese filling will melt.) Transfer to a paper-towel-lined baking sheet and repeat with remaining arancini. (If the crust is cooking to quickly, you can turn off the heat momentarily and continue to cook in the oil, which will maintain residual heat. Turn the stove back on if needed.)
  • Spoon warmed tomato sauce onto small plates or into bowls and top with warm arancini, or set sauce in a bowl for dipping and arrange arancini on a serving platter. Sprinkle arancini with finely grated Parmesan and more parsley, if desired.

PENNE WITH RADICCHIO AND GOAT CHEESE



Penne With Radicchio and Goat Cheese image

I sauté most of the radicchio in this recipe in olive oil with garlic and chile flakes, but I hold some back to add at the end for color and texture. The cooked radicchio sweetens a bit but still has a bitter edge. Just before tossing with the cooked pasta I ladle in some cooking water from the pasta, which you should be careful not to over-salt, add the goat cheese and stir until it has melted. The result is irresistible. It will work just as well with other bitter greens like endive and dandelions, as well as with blanched greens like kale.

Provided by Martha Rose Shulman

Categories     dinner, vegetables, main course

Time 20m

Yield Serves 4

Number Of Ingredients 8

1 1/2 pounds radicchio (2 large or 4 smaller)
Salt to taste
3/4 pound penne
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
3 ounces soft goat cheese (to taste)
2 tablespoons minced chives

Steps:

  • Quarter and core radicchio, then cut crosswise into 1/2-inch wide strips. Set aside 2 cups of the cut up radicchio.
  • Bring a large pot of water to a boil for the pasta and salt generously (but not too generously as you will add some of this water to the radicchio). Add pasta.
  • Meanwhile, heat olive oil over medium heat in a large heavy skillet or wide saucepan and add garlic and red pepper flakes. As soon as it begins to sizzle and smell fragrant add radicchio, except for the 2 cups you set aside, and salt to taste. Stir together until radicchio has wilted, about 5 minutes.
  • When pasta is just about ready, using a ladle transfer 1/2 cup of the pasta cooking water to pan with radicchio. Add goat cheese and stir together. Stir in radicchio you set aside. Drain pasta and add to pan with cooked radicchio and goat cheese. Add chives, toss together, and serve at once.

Nutrition Facts : @context http, Calories 473, UnsaturatedFat 8 grams, Carbohydrate 72 grams, Fat 13 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 666 milligrams, Sugar 3 grams

GARGANELLI WITH RAGù ANTICA



Garganelli With Ragù Antica image

Provided by Frank Bruni

Categories     dinner, pastas

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

4 tablespoons extra virgin olive oil
1/2 cup diced onion
1/4 cup diced peeled carrot
1/4 cup diced celery
1/4 cup tomato paste
Two 28-ounce cans whole peeled tomatoes, with their juice
Sea salt
black pepper
8 ounces ground beef
8 ounces ground pork
8 ounces ground veal
8 ounces chicken livers, minced or puréed in a food processor
1 sprig rosemary
1 sprig sage
2 bay leaves
Parmigiano-Reggiano rind, about 2 by 4 inches, optional
1 pound garganelli or other tube-shaped pasta

Steps:

  • In a large soup pot or Dutch oven, heat 3 tablespoons of the olive oil over medium heat. Add onion, carrot and celery and cook, stirring occasionally, until golden brown, 12 to 15 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Add tomatoes one at a time, crushing them by hand, and adding any juice from the can. Season with salt and pepper to taste. Cover and reduce heat to low.
  • Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add beef, pork, veal and chicken livers, and season with salt and pepper to taste. Cook, breaking the pieces with a wooden spoon, until the meat is no longer pink, about 7 minutes.
  • Using a slotted spoon, transfer the meat to the sauce. Add rosemary, sage, bay leaves and Parmigiano rind, if using. Cover, and simmer over low heat, stirring occasionally, for 1 1/2 to 2 hours. Discard rosemary, sage, bay leaves and cheese rind. Adjust salt and pepper to taste.
  • Cook the pasta in a large pot of boiling, lightly salted water until al dente (about 2 minutes for fresh pasta, or follow manufacturer's directions for dried), then drain well. Divide the pasta among four plates or bowls, and top with ragù.

Nutrition Facts : @context http, Calories 558, UnsaturatedFat 15 grams, Carbohydrate 54 grams, Fat 25 grams, Fiber 7 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 938 milligrams, Sugar 8 grams, TransFat 1 gram

Tips:

  • Choose the Right Pot for the Job: Different pots are designed for different cooking methods and dishes. For example, a Dutch oven is ideal for stews and braises, while a sauté pan is perfect for searing and stir-frying.
  • Invest in High-Quality Materials: Look for pots made of durable materials like stainless steel or cast iron. They may cost more upfront, but they will last longer and perform better than cheaper options.
  • Consider Your Cooking Style: If you cook a lot of one-pot meals, a large pot with a lid is a good choice. If you prefer to cook smaller portions, a set of smaller pots and pans may be more suitable.
  • Don't Overcrowd the Pot: When cooking, avoid overcrowding the pot. This will prevent the food from cooking evenly and can result in soggy or undercooked dishes.
  • Use the Right Amount of Heat: Use the appropriate heat setting for the task at hand. High heat is ideal for searing and boiling, while medium heat is better for simmering and sautéing.
  • Clean Your Pots Regularly: To keep your pots in good condition, clean them thoroughly after each use. This will prevent food residue from building up and causing damage to the pot.

Conclusion:

Choosing the right pots and pans is essential for successful cooking. By following these tips, you can select the best cookware for your needs and ensure that your meals turn out perfectly every time. With the right tools, you can create delicious and memorable dishes that will impress your family and friends. So take the time to choose the right pots and pans, and enjoy the benefits of cooking with high-quality cookware.

Related Topics