Turkey pepper stuffed with meat and cheese

Ingredients
6 turkey pepper colored beads (green, yellow or red one color)
500 grams of minced meat
2 medium-sized onion, cut into squares
½ cup cheddar cheese, cut into small cubes
2 medium-sized tomatoes, cut into squares
3 cups chicken broth
100 g toasted pine nuts
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon chili pepper flakes
½ teaspoon sweet red pepper
1 teaspoon cumin
½ teaspoon cinnamon

How to prepare
 Heat oven at a temperature of 160 ° C
Cut peppers head until it becomes like the cover
Cleaned of seeds and wash well
In the container is placed meat, onions, tomatoes and cheddar cheese, pine nuts, salt, black pepper and other spices and blends well
Stuffed peppers meat mixture then put the lid pepper 
Arrange peppers stuffed side by side in the oven tray
Add the chicken broth and cover made ​​of aluminum and paper is placed in the oven
Cook for about 40-60 minutes until Compliments

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Pasta with cheese

Ingredients
250 g spaghetti
2 chicken breast cut into strips
2 tsp pepper cut Galabeno pickle cut into small pieces
6 tbsp butter
¼ cup flour (flour)
1 teaspoon salt
½ teaspoon black pepper
1 cup fresh cream
1 cup milk
¼ teaspoon nutmeg
3 to 2 ½ cup cheddar cheese sliced
1 cup toasted bread crumbs with butter melted

How to prepare
Heat oven to 190 ° C
In a frying pan cook the chicken breasts in 2 tablespoons butter until tender and golden
Climbing pasta until tender (follow the instructions listed on the packaging)
The other in a medium skillet melt butter over medium heat and add the flour and cook, for 2 to 3 minutes
Add salt and black pepper, then add the milk slowly with constant stirring, then add with precious continue whisking until the mixture hold together and condenses
Add the nutmeg and 2 cups cheddar cheese and stir until cheese melts
Mix the sauce with cooked pasta and chicken and pepper in a bowl, then add the remaining cheddar cheese on the face with bread crumbs and bake in the oven for 25 minutes

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eggplant with cheese

Ingredients
2 tablets eggplant, peeled and cut 
¼ cup olive oil
½ kg minced meat
2 tablespoons olive oil
Salt to taste
Black pepper to taste
2 onion, minced
1 clove garlic, minced
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon sweet red pepper (paprika)
2 tablespoons parsley crusty
1 can tomato sauce (200 grams)

Sauce Components:
4 cup milk
½ cup butter
5 tablespoons flour (flour)
Salt to taste
White pepper to taste
¼ teaspoon nutmeg
½ 1 grated cheddar cheese

How to prepare
Placed eggplant slices on paper towels, then sprinkle with salt and set aside for 30 minutes to be saved from the water
Put ½ cup of olive oil in a frying pan on high temperature
cut eggplant and then placed on paper towels to absorb such excess oil
In a large skillet over medium heat, put 2 tablespoons of olive oil and add the minced meat, salt and black pepper, onion and garlic
When the meat is cooked sprinkle with cinnamon and nutmeg, paprika, parsley
Then add the tomato sauce and mix well and leave for 20 minutes on medium heat

Method of preparation sauce:
Heat milk over medium heat
Put the butter in a frying pan
Add the flour and stir well, then add the heated milk slowly, whisking constantly until the mixture becomes smooth
Add salt and white pepper and nutmeg
Move the sauce to boil and become soft again and leave for a few minutes until it becomes strong homogeneous with constant stirring
Put a layer of eggplant in the dish / baking tray and covered with a mixture of meat
Then placed the remaining eggplant, sprinkle with ½ cup of cheddar cheese on the face
Pour sauce above
Finally, sprinkle the rest quantity of cheddar cheese on the face
Placed in the oven for an hour at a temperature of 180 ° C

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Meat pie with cheese

Ingredients
4 large potato
1 tbsp butter
1 tablespoon minced onion
½ cup grated cheddar cheese
40 ml fresh cream
Salt and black pepper to taste
1 tbsp olive oil
150 grams Green Peas
1 onion, chopped
½ kg Mutton
2 tablespoons toasted pine nuts
1 teaspoon minced hot green pepper
½ teaspoon dry mint
2 tablespoons pomegranate molasses

How to prepare
Place a great deal of salted water to the boil
Add the potatoes and leave to mature
It remains the chaff and then placed in a bowl and mash with the addition of butter and fresh cream and chopped onion and ¼ cup of grated cheddar cheese
Add salt and pepper 
Heat oven at a temperature of 190 ° C
Put the olive oil in a large frying pan, add onion and cook until transparent
Add the lamb meat, salt and black pepper and cook until well cooked
Add green peas, toasted pine nuts, green pepper and dry mint and stir
Remove from the heat then add the sour pomegranate molasses
Distributed layer of mashed potatoes on the bottom of the baking dish and then placed a layer of minced meat, and then a layer of mashed potato mixture
Then sprinkle the remaining grated cheddar cheese
Bake in the oven for 20 minutes 

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Chicken rolls with cheese and pesto sauce

Ingredients
Chicken coil components:

Cut chicken breasts
Tbsp green pesto sauce (available in all supermarkets)
½ teaspoon salt
½ teaspoon black pepper
Thick slices of cheddar cheese
Tablespoon olive oil
Pesto pasta sauce ingredients:

100 ml fresh cream
Tbsp pesto green sauce 
150 grams toasted pine nuts
Some fresh basil leaves for garnish
½ cup grated parmesan cheese 

How to prepare:
Make the chicken breasts then flatten slightly hit by light with the help of a hammer strikes cooking.
Add salt and black pepper, then a spoonful of pesto sauce and distributed to chicken breasts.
Add slices of cheddar cheese and chicken breasts damage and governs closure of one or two teeth trait and placed in a baking tray.
In addition some of the olive oil on the chicken rolls are then placed in the oven for about 20 minutes
Add the pasta to the boiling water for 10 minutes (the time depends on the type of pasta)
In a saucepan add the fresh cream with salt, and leave for a few minutes until condenses and then add five tablespoons of pesto sauce.
When ripe Drain pasta and then add the mixture stones and pesto.
When the chicken is cooked leave to cool for a few minutes, then cut into round slices
Offers pasta in a serving dish and then add chicken rolls with a pinch of roasted pine seeds and Parmesan cheese with some of the basil leaves section.

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Fried stuffed Kubba with cheese

Ingredients:

1 cup fine bulgur
½ kg minced beef
1 teaspoon cumin
1 teaspoon spices
½ teaspoon cinnamon
Little chili
½ cup cold water
Salt and black pepper to taste

Components of the filling:
Cheddar cheese, cut into small cubes
100 grams chopped walnuts
1 tbsp sumac
2 tablespoons olive oil
1 teaspoon Bharat problem
A few drops of pomegranate molasses
Salt and black pepper to taste

How to prepare
Way to prepare casing of Kubba:

 Bulgur is placed in a bowl, covered with cold water and leave for 15 minutes
Drain bulgur and squeeze water Then mince weft machine twice then mince the third time with the onion and the meat and salted and sprinkled it all the spices and scrub well.

How to prepare the filling:
Mince the onion finely and fry oil on the fire until it becomes transparent, then add the walnuts and cook for two minutes, Then sprinkle spices, sumac-In, Turn off the heat and add the pomegranate molasses and cheddar cheese cubes and mix well

Modulation method:
Snuggle kippah either by hand or by machine weft, fillings with stuf and plugging one end with a note that in the case of cracking of the dough should be wet with cold water.
Fry Kubba in oil  until become golden, then placed on kitchen paper until it absorbs excess oil and Serve hot

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Cold Pasta salad with cheese

Ingredients:

250 g spaghetti  boiled and refinery-In (set aside until cool)
¼ cup cheddar cheese, cut into cubes
½ red onion, cut into rings
1 pepper turkey red 
1 pepper turkey yellow 
1 green pepper turkey 
50 g green peas
50 grams of corn
100 g beet (beet) canned sliced
1 teaspoon ground thyme, minced
Salt and black pepper to taste

Marinade:

Juice lemon pill
4 tbsp olive oil
4 tablespoons mayonnaise

How to prepare

 Put all the components  in a large bowl and mix well
Mixing lemon with olive oil and mayonnaise well and then add the marinade over the power and mix gently

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Mashed potatoes with cheese in many flavors

Ingredients:

4 to 5 potato
4 tbsp fresh cream liquid
2 tbsp butter
1 tablespoon milk
1 cup grated cheddar cheese
Salt and black pepper to taste

To make mashed potatoes with different flavors:

2 tbsp basil paste, green (pesto green)
2 tbsp mustard 
2 tbsp chopped green onions

How to prepare:

boil potato in a large saucepan over medium heat, with the addition of ½ teaspoon salt
When Boiling reduce heat slightly and then blamed the lid on the pot and leave on the fire for a period ranging between 15-20 minutes or until that emulsifies potatoes completely and that they can be mashed
Drain potatoes well and it tends Nutshell
Mash the potatoes in a large bowl, then add the butter, salt and black pepper
Add the fresh cream and milk and cheddar cheese to potato mixture and mix well
Note: you can put potatoes in the oven for 30 minutes or until tender all depending on the size of potatoes

For different flavors of mashed potatoes:

Distributed amount of the potato mixture into four dishes
Add green pesto (basil paste) to the first quantity and blends well
Add crushed mustard beans to the second quantity and blends well
Add the green onions to the third  quantity and blends well
Thus gets four different flavors of mashed potatoes with cheddar cheese

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