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Potatoes do not peel. Wash and cut not very thick cross slices. Cover with salt, pepper, paprika and olive oil. Place the slices in a single layer in a tray lined with baking paper. Place in the preheated oven at 180 degrees for 10-15 minutes. Remove and sprinkle Parmesan on top.
Celery is cleaned and cut into cubes. Fry in a pan with a little oil for a few minutes. Remove to a plate.
Cut the chicken into cubes and cook in a pan with a little oil until it starts to brown. Add the celery, salt and pepper. Stir occasionally for 5 minutes. Cover the pan and leave for another 5 minutes, shaking from time to time.
Serve the chicken with the chips.
COLLECTION RECIPES. How to make "Asparagus with Parmesan" and "Musacaua" 100 YEARS AGO
Asparagus with parmesan
Peel the asparagus, wash it, cut its hard tails, leave almost all of the same length, make small ties and boil it in hot salted water for 20 minutes. Then you take it out of the sieve. You let it drain and place it by untying it, in a saucepan that can sit on the fire, and you can put it on the table. Put in this bowl a row of asparagus, a row of grated Parmesan cheese and a little pepper, and a row of asparagus and Parmesan again pour hot butter over it and put it in the oven. A quarter of an hour arrives and you put it on the table. Asparagus is good and salad.
moussaka
Cut the aubergines into long slices, put them in a little cold water, take them out, wipe them, and fry them in butter. Chop the beef, veal, or chicken into chopped fried onions, salt, pepper, chopped parsley and after it has cooled add an egg. In a saucepan place a row of aubergines, a row of chopped and so on until the end. The last line should be the aubergines. Fill with meat juice, and on top a layer of skinless red aubergines and seeds. Boil and bake in the oven. It can be made, instead of red aubergines and squash, with celery and potatoes, it is shown in the collection volume quoted by Agerpres.
From the old Romanian cuisine: Musaca and Asparagus with Parmesan
Musacaua and asparagus with parmesan
We offer you two recipes from old Romanian cuisine Asparagus with parmesan and moussaka.
According to Agerpres, the recipes were published in & # 8221Cooking books - 1501 dishes & # 8221 (1935), with a preface by Constantin Bacalbașa.
Moussaka
Cut the aubergines into long slices, put them in a little cold water, take them out, wipe them, and fry them in butter. Chop the beef, veal, or chicken into chopped fried onions, salt, pepper, chopped parsley and after it has cooled add an egg. In a saucepan place a row of aubergines, a row of chopped and so on until the end. The last line should be the aubergines. Fill with meat juice, and on top a layer of skinless red aubergines and seeds. Boil and bake in the oven. It can be made with celery and potatoes instead of red and pumpkin aubergines.
Asparagus with parmesan
Peel the asparagus, wash it, cut its hard tails, leave almost all of the same length, make small ties and boil it in hot salted water for 20 minutes. Then you take it out of the sieve. You let it drain and place it by untying it, in a saucepan that can sit on the fire, and you can put it on the table. Put in this bowl a row of asparagus, a row of grated Parmesan cheese and a little pepper, and a row of asparagus and Parmesan again pour hot butter over it and put it in the oven. A quarter of an hour arrives and you put it on the table. Asparagus is good and salad.
PREPARED CHICKENS
Chicken meat with french fries
Chicken pulp, french fries - 400g
Chicken ciulama with polenta
Chicken, butter, oil, sour cream, salt, polenta - 500g
Duck breast with berry sauce and au gratin potatoes
Duck breast, berries, butter, red wine, sage, marjoram, salt - 400g
Muntenian mushroom stew with polenta
Mushrooms, onions, garlic, sour cream, white wine, salt - 500g
Boiled liver with polenta and garlic
Chicken liver, garlic, oil, polenta - 500g
Chicken schnitzel with french fries
Chicken breast, egg, breadcrumbs, french fries - 450g
Chicken breast groats with french fries
Chicken breast, egg, breadcrumbs, french fries - 450g
Chicken carbonara with mashed potatoes
Chicken breast, grancuccina, kaizer, parmesan, mashed potatoes - 450g
Baked chicken with fried polenta and wedges
1/2 chicken, spices, garlic, oil, butter, thyme, cornstarch - 600g
Pollo Alexander with gorgonzola sauce with baked potatoes
Chicken breast, mozzarella, basil, cherry tomatoes, egg, panko, gorgonzola, large kitchen - 500g
Asian chicken with wild rice
Chicken breast, red, green, yellow bell pepper, sweet chili sauce and wild rice - 550g
Chicken breast stuffed with spinach and dried tomatoes with wok vegetables
Chicken breast, spinach, onion, mozzarella, sun-dried tomatoes, cherry tomatoes, basil - 500g
Chicken with dijon sauce with potato slices
Chicken breast, dijon sauce, potato slices - 500g
Spicy chicken wings with french fries
Wings, flour, egg, panko, tabasco, chili flakes, thyme, wassabi cream - 500g
Chicken breast with french fries
Chicken breast, french fries - 400g
Whether you want to provide more bowls of M&M, pretzels, Chex Mix, raisins and paper cups for your guests to create their own mix of trails or provide pre-mixed portions to take, it depends on you. Believe it or not, adults and children alike enjoy eating something crunchy and salty as they make their way around the party. These mixing cups are very light and perfect as finger food.
Summer parties or not, kids like some ice cream and ice. Serve them as a refreshing cleanser after all the other snacks and then take a group photo of all the children wearing different colored tongues.
