In a pot

Potatoes with mushrooms in a “Creamy” pot

I thought for a long time whether to publish this recipe or not, it is very ordinary. But every time, remembering this taste, I think: it is absolutely necessary to share. I remember the production, I think: what is there to share here, it’s all so simple. In general, don't judge strictly, just TRY it.

Pots with vegetables and beef

My beloved mother taught me how to cook these miracle pots, and since then I have been preparing them for dinner and for holidays. They always turn out delicious, and the bread on top is saturated with the smell from the pots and complements them perfectly.

Roast in an edible pot

I started preparing dinner for the arrival of my lover, but there was no bread at home, my husband eats everything with bread and I found this way out, which I didn’t regret at all. Baked, juicy, fragrant meat, with vegetables and potatoes, and as bread for hot food, a very appetizing, crispy “pot”.

Dumplings in a pot

Previously, we served it in a dumpling shop, but it is currently closed. I experimented a couple of times until this option came out. Very tasty.

Baked fish in magic pots

Bliss of taste. The most tender fish with sauce, baked in magic pots. Why in magic pots, you ask? Come in, I’ll show you and tell you. It's very simple and quick to prepare.

Azu in a pot

Spicy, special potatoes with meat and cucumber in tomato sauce. I looked through all the recipes for pots, but couldn’t find a similar production option.

Meat in pots “Warmth of the hearth”

I suggest you try a very warm family dish in pots. It's very simple to prepare, but it turns out tasty and satisfying. In addition, virtually all products can be found in the refrigerator. This dish is perfect as a roast for a formal table. Meat in pots can be supplemented with boiled potatoes and pickles.

Buckwheat with hearts and mushrooms in pots

Pots are always delicious! I tried cooking buckwheat with them - the result exceeded all expectations.

Small pots of cream

Petits pots de creme is a traditional French dessert that will appeal to both adults and children. Decorate them with berries, and the desired dessert is ready!

Pancakes with cottage cheese in a pot

In our family, this is the only way to prepare pancakes with cottage cheese. Try it too.

In a pot . In a pot, dishes turn out especially tasty and nutritious.

A clay pot can be loosely called the “progenitor” of kitchen utensils. It is easy to use, comfortable and versatile. It has been confirmed that food cooked in a pot is rich in vitamins and microelements, which are preserved due to the special temperature conditions of production.

You can practically cook any dish in a pot: porridge, meat, fish, poultry, baked milk, certain types of desserts and even dough products.

Before you start making food in a pot, you need to choose it correctly. Clay or earthenware pots are ideal; the use of metal is acceptable. But terracotta and glazed pots are not suitable for making food because they contain tin. If this element enters the human body, it can cause health problems.

You cannot immediately cook in a brand new pot. It needs to be cooked. To do this, the pot is filled one hundred percent with water and placed in the oven. Heat until the water boils. After this, turn off the oven, but do not take out the pot. You need to throw it in the oven until the water cools completely. After this, pour out the water, rinse the pot - and it is ready for use.

Production times for products vary. This fact must be taken into account when placing ingredients in a pot. It is better to heat treat foods that take longer to cook in advance. Boil or fry the meat, boil the potatoes until half cooked, etc.

If, nevertheless, all the products are placed in the pot raw, then those that are cooked longer must be finely chopped. Vegetables, on the contrary, should be placed in large pieces. If you add tomato or tomato juice when preparing potatoes with meat in a pot, the potatoes will not boil.

Clay pots must be washed immediately after making them, because clay absorbs odors very quickly.

The standard should have separate pots for meat and fish.

A dish cooked in a pot does not cool down for a very long time. Meat from the pot is always very juicy, the porridge does not stick together and turns out crumbly, and the vegetables have the most delicate taste.

When making in a pot, it is not recommended to use butter.

If it becomes necessary to add water to the pot during the manufacturing process, then under no circumstances should you pour cool water, as this can lead to a crack in the wall. A hot pot should not be placed on a cool surface to prevent the bottom from cracking. It is best to place it on a board or a special stand.

When preparing a dish in a pot, do not forget that the topmost layer usually comes out dry. Therefore, it is best to put onions or tomatoes on top - they give juice.

Cooking in a pot must be done with the lid closed. And it is best to use foil for these purposes.

Food cooked in a pot is very tasty, fragrant, and easily digestible. And therefore it is very useful for children and people with poor health.

Dishes in pots: 10 recipes from “Eat at Home”

Dishes in pots are a common method to vary a boring daily menu. In pots, as if by magic, the most ordinary products are transformed into tasty, satisfying and very fragrant dishes. We've selected 10 Instant Pot recipes from the creators of our website. Help yourself!

Spicy roast with chicken hearts and potatoes

A fascinating recipe for hot dishes with offal from the creator Elizaveta! The dish comes out spicy, very fragrant and satisfying. You can adjust the degree of spiciness yourself!

Roast pumpkin and chicken under a tender puff cap

The creator of the recipe, Nadezhda, recommends using vegetables for hot dishes to suit your own taste! You can add celery, carrots, bell peppers to the dish - it will still turn out very juicy and tasty!

Rich pea soup with duck in a bread pot

Fragrant, rich pea soup, served in a bread loaf - an edible pot, recalls the warmth and comfort of home. We thank the creator Amalia for the recipe and delicious photo!

Beef stewed in portioned pots

This dish is prepared in a Dutch oven, but the creator of the recipe, Alevtina, prepared it in pots. The taste did not suffer from this, and the smell that the roast emits will certainly attract everyone at home to the table!

Roast meat in cream and white wine sauce

A hearty, fragrant meat dish in a delicate creamy sauce can become your signature recipe! And be prepared that they will come back to you for more! We thank the creator of the recipe, Yaroslava!

Salmon in pots

And here is a recipe for lovers of fish and personal serving. You can use regular bread crumbs, recommends the creator of the recipe, Alevtina. Home gourmets will love this delicate dish!

Cabbage soup with duck broth in a pot

If the cabbage soup is not bad, then don’t look for other food! Cabbage soup with duck broth is a rich, satisfying, fragrant dish. The creator of the recipe, Ekaterina, cooked it in a pot and covered it with a delicious cap of dough made from whole grain rye flour! Bon appetit!

Roast in pots with white mushrooms and pork

The creator of the recipe, Svetlana, shared with us recipes for a delicious and easy-to-make dish with mushrooms! Roast with snow-white mushrooms, pork, potatoes will not leave your guests indifferent!

Barley porridge with meat and mushrooms in a pot

Almost everyone underestimates pearl barley! But in the family of the creator of the recipe, Ekaterina, the love for barley began specifically with this dish. Porridge stewed in the oven, and even with chicken and fragrant mushrooms - it turns out very tasty!

Pumpkin with meat stew

What could be more aromatic, tastier and more satisfying than a dish in a pot? Just a dish in an edible pot! Try to cook meat stew directly in a pumpkin according to the recipe of the creator Yaroslava. Relatives will not only be amazed by such an exciting presentation, but will also be delighted with the new tasty dish, especially since pumpkin is currently in high season!

You can find even more recipes with detailed step-by-step instructions and photos in the “Recipes” section. Have a delicious Sunday!

Dishes in pots

Why are pots so presentable? There are situations that are familiar to any housewife: the kitchen is filled with bowls, pots, pans, you have to run from the table to the stove, twist something, add wine somewhere, all the while whisking something. There's a roasted smell coming out of the oven - it's time to baste the meat. And in the evening, when the guests leave or the household go to their corners, there remains a mountain of unwashed dishes. But if you cook the main dish in a pot, then how much effort and time can be saved for your own corner. You just need to put all the ingredients in a pot in advance, put it in the oven, and when everyone sits down at the table, just remember to turn it on. And you will spend a minimum of time washing pots.

Whatever you decide to do, the result will outshine all your expectations.
Why? Therefore: the duration of production (the softness of the meat/poultry/fish is promised), a variety of ingredients (the taste is fascinating and rich), a typical presentation.

General principles for making recipes in pots in the oven
* Products are placed immediately with spices and seasonings, sauce and water.
The “ripening” of all ingredients should be approximately similar. If, say, meat requires more cooking time than the vegetables included in the dish, it is fried in advance and brought to half-cookedness. In any case, the meat in the pots comes out very tender and juicy. * You can cook anything in pots: first courses, fish, meat, poultry, offal, dumplings, vegetables, cereals, desserts.
Even ordinary potatoes in pots come out superbly tasty. *The advantage of making dishes in pots is their “unpretentiousness” - everything that is in the refrigerator and in household supplies can simply be put in a clay pot.
Using classic recipes, getting creative and adding something new every time, it's easy to vary the daily menu, giving it a unique personal style. * An equally important component of the manufacturing process in pots is the ease and speed of culinary processing of goods. The ingredients just need to be put in a pot and put in the oven.

Healthiness of dishes cooked in pots in the oven
Dishes that we cook in pots have a unique taste and smell.
In terms of usefulness, they can be compared to steamed dishes, since they retain all the nutritional characteristics of the goods. Clay utensils in which dishes are prepared have a lot of technological advantages: they carefully preserve the taste of goods, do not transfer harmful substances and impurities into food, and have even more capabilities than glass or iron utensils. Usually the pots come out with something between the first and second courses, with enough water. That is why, by serving one pot per serving, you don’t have to worry about preparing the rest of the dishes - nutritious and nutritious.

LET'S TAKE
NOTE A FEW RULES ON HOW TO CORRECTLY COOK SOFTWARE (that is, software - a set of programs for computers and computing devices) RECIPES IN POTS:
1. To make a pot with the contents, place only in a cool oven and only then turn on the heat.
Otherwise, the pot may crack. 2. The pot is intended for making only in the oven or stove.
3. A huge pot cannot be placed very high in the oven, otherwise it will touch the heating contacts.
4. Cover the pot with a layer of dough or a clay lid.
5. During production, you need to closely monitor the amount of water in the pot.
If it is not enough, then you can only add hot broth or water. 6. If you are preparing very fragrant dishes, for example with garlic, cover the pot with baking paper, so it will not become saturated with the smell, which is difficult to remove.
7. If the dish in the pot comes out a little dry and you need to add liquid, it is better to use broth or wine, which, after evaporating the alcohol, will give the sauce a pleasant flavor color.
8. You should add liquid to the pot little by little, because the products release juice during the manufacturing process and the amount of water may be excessive and begin to splash out of the pot.
9. Cooking in a pot does not require additional use of fats.
Certain types of oil (olive, sesame), added for taste and smell, must be added to the dish in small quantities. 10. Remove the pots from the oven 5-10 minutes before the end of the dish.
11. A pot that has been taken out of a hot oven should not be placed on a cool surface; it is better to lay a towel or place a wooden board.

WHAT IS THE ADVANTAGE OF POT COOKING:
• No fat is required to cook the food.
• you can cook virtually everything in pots: from first courses to desserts.
• cooking in pots is very simple - no need to twist or stir anything.
I put the pot in the oven at a certain temperature and a certain time and that’s it, you can forget about it and go about your business. • there are situations when in one family someone really likes spicy food with a lot of pepper, but another family member cannot eat such food.
Pots solve this problem. It’s all very simple – add a lot of pepper to one pot, and just a little to another. So you get one dish, but with everyone’s favorite taste. • dishes cooked in pots are very tasty. Food is not cooked in them, but simmered - everything comes out very tasty and retains useful substances.

WE CORRECTLY CARE FOR OUR CLAY ASSISTANTS:
1. Before you start using the new pots, you need to fill them with cool water, put them in the oven, turn it on, bring the water to a boil, then turn off the oven and let the water cool.
That's it, now our clay pot helpers are ready for use 2. Before loading food into the pot, it must be immersed in cool water for 15 minutes.
There is no need to wipe it, put food in a damp pot. Why is that? – The water closes the pores of the pot, and when heated it does not confiscate it from the goods. The food seems to be cooked by steam, which is very useful. 3. Place the pot in a cool or slightly warm oven.
Due to a sudden change in temperature (if you put it in an oven already preheated to 200 degrees), the pot may crack. 4. Do not place the pot very high in the oven.
Under no circumstances should the lid touch the heating parts. 5. Do not pour liquid (water, broth) to the top - it will certainly run away.
The pot should be ¾ full. 6. Before you take the pot out of the oven, think about where you will put it.
It is not allowed to place the pot on a very cool or wet surface, otherwise it will burst. 7. After using the pot, it must be washed.
But don’t forget: you are not allowed to use a dishwasher or even detergents (the pores of the pot will simply absorb them). Warm water is ideal. If food is stuck and cannot be easily washed off, then fill the pot with water and add 1 tablespoon of soda. Leave for like hours. After this procedure, the pot will simply be washed. In addition, soda will free it from food odors. When putting the pot away for storage, make sure it is one hundred percent dry and it is better to store them upside down. 8. If you take out the pot and find that after extreme use it has not dried completely and mold has formed, then apply a paste made from equal amounts of water and soda to it and rinse it off after 30 minutes. The pot is ready to serve you again.

LET'S
SMILE Ivanushka the Fool arrived in Paris, went to a restaurant, looked at the menu: fried frog legs, baked frog legs, stewed frog legs... and thought - “So this is what they do with them, and I got married like a fool.”

8 recipes for PP dishes in pots

Food baked at high temperatures comes out tasty and fragrant. Supporters of a healthy diet will enjoy PP recipes for dishes in pots prepared using the oven.

Pearl barley porridge with meat

400 g of dietary meat (rabbit, turkey, chicken, beef, veal are suitable);
1.5 cups pearl barley;
1 carrot;
1 onion;
200 g of mushrooms (champignons can be used);
3 tbsp. l. broth (can be replaced with water);
salt, ground black pepper.

Peel the onions and carrots, wash the champignons. Cut the mushrooms into slices, and the remaining vegetables into cubes.
Boil water, add salt and put pearl barley in it. Cook until half cooked, place in a sieve.
Fry the carrots and onions in a non-stick frying pan until they become soft. Add champignons, cook for another 5 minutes. Sprinkle with salt and pepper.
Place the chopped meat on the bottom of the pot. Place pearl barley and fried vegetables on it in layers. Add 3 tbsp. l. water or broth.
Cook covered or covered with foil at 200°C. After half an hour, take it out and mix thoroughly.

Buckwheat with beef

400 g buckwheat;
700 g beef;
2 carrots;
2 onions;
1 liter of hot water;
salt, pepper, bay leaf.

Cut the meat, fry over low heat for 5-7 minutes without oil.
Peel the vegetables. Grate the carrots and cut the onion into rings.
Place the vegetables in the pan and cook for another 5 minutes, stirring frequently. Sprinkle with pepper and salt.
Distribute the mixture among the pots. Add 3 tbsp to any. l. dry or pre-soaked buckwheat, bay leaf, a little salt. Pour boiling water so that it covers the food by 10 mm.
Cook covered in an oven preheated to 180–200 °C. Production time: 60–90 minutes.

Chicken with vegetables

350 g boneless, skinless chicken breast;
1 kg pumpkin;
200 g frozen vegetable mixture;
1 carrot;
1 onion;
2 tbsp. l. tomato puree;
salt, pepper, herbs.

You need to prepare the dish like this:

Wash and peel the carrots and pumpkin, cut into cubes.
Add frozen vegetable mixture, diced chicken fillet, chopped onions, and herbs. Pepper and salt.
Distribute food into pots.
Add tomato puree. Pour boiling water so that it covers the ingredients.
Cook for 30 minutes covered in the oven. The recommended temperature is 220 °C.

Chanakhi

600 g beef;
4 medium potatoes;
2 onions;
400 g canned beans;
2 carrots;
8 cloves of garlic;
a bunch of greenery;
salt, suneli hops, bay leaf, black pepper.

Cut the meat into medium pieces. Salt, pepper and fry in a frying pan.
Peel the vegetables. Cut the onion into rings, carrots into cubes, potatoes into large cubes.
Place prepared beef, onions, beans, carrots, bay leaves and potatoes sprinkled with spices into the pots in layers.
Fill with water so that the vegetables are one hundred percent under it. Add black peppercorns.
Cook for 1 hour at 200°C.
When serving, season with a mixture of crushed garlic and chopped herbs.

Fish roast

5 small potatoes;
500 g white fish fillet;
250 g of tomatoes in their juice;
300 ml water;
green onions;
spices, salt.

Peel the potatoes and cut into small cubes. Do the same with fish fillets.
Place some of the potatoes at the bottom of each pot. Sprinkle with salt and spices (ground garlic, a mixture of Italian herbs, turmeric, paprika are suitable).
Add fish fillets and remaining potatoes. Season, add salt.
Place tomatoes on top and add a little water. The more water, the less thick the dish will be.
Bake covered at 180°C. After 40–50 minutes, take out one pot and check the readiness of the potatoes. If it is hard, cook the dish for another 10 minutes under the lid. If it’s soft, also 10 minutes, but without the lid.
When serving, sprinkle with finely chopped herbs.

Pumpkin with apples

5 apples;
1 medium pumpkin;
40 g raisins;
0.5 tsp. ground cinnamon;
honey;
water.

Peel the pumpkin and apples, remove the seeds, cut into small pieces.
Add raisins and ground cinnamon, stir.
Pour 1 tbsp into the bottom of each pot. l. water. Lay out the prepared ingredients.
Cook covered for 20 minutes at 250°C. Reduce temperature to 120°C and leave for another 20 minutes.
When serving, pour over natural honey and juice released during baking.

Baked eggplant

1 eggplant;
2 onions;
1 carrot;
1 bell pepper;
100 g champignons or other mushrooms;
salt pepper.

Peel the eggplant and cut into cubes. Sprinkle with plenty of salt and leave for 15 minutes. Then wash thoroughly under cool water.
Grate the carrots on a large grater, cut the pepper into strips. Add salt and pepper.
Peel, chop and fry the onion in a non-stick frying pan. Add chopped eggplant and bell pepper. Fry until done.
Cook the champignons in a separate bowl.
Place all ingredients in pots and fill with water.
Cook in the oven at 200 °C for half an hour. Sprinkle with herbs before serving.

Liver in pots

250 g chicken liver;
80 g onions;
1 medium carrot;
50 ml cream;
2–3 cloves of garlic;
dill, ground black pepper, salt.

Peel and chop the onion, garlic and carrots.
Wash the chicken liver, cut it, fry for 2-3 minutes in a non-stick frying pan.
Add chopped vegetables. Cook over low heat for 5 minutes.
Place the liver with vegetables in pots. Salt, pepper, add dill and cream.
Bake for 60 minutes at 190°C.

The listed dishes can be consumed by anyone who adheres to the rules of a healthy diet without fear for their figure.