Pot Dishes - 15 Oven Cooking Recipes

Dishes in clay pots are especially tasty: juicy and tender. They keep warm for a long time, which gives the feast a unique atmosphere of comfort. A selection of recipes for such dishes for cooking in the oven will help you find the perfect solution for every day or for a special meal.

Oven in pots with potatoes

Potted meat is a simple version of a hearty dinner that does not require a lot of time from the hostess to prepare.

You will need:

• potatoes - 3 - 5 pcs.;
• onions and carrots - 1 pc.;
• mayonnaise and cheese - to your taste;
• some greens, black pepper and salt.

Cooking:

1. Wash and peel potatoes, onions and carrots.
2. Grind vegetables and meat: cut carrots and potatoes into cubes, onions in half rings, pork in small pieces.
3. Lay food in pots in layers, lightly smearing each with mayonnaise. At the bottom, arrange potatoes, then carrots with onions, and on top - meat.
4. Salt and pepper the contents of the container, add the greens and add water.
5. Sprinkle with grated cheese on top.
6. Cook in the oven for about an hour at a temperature of 190 - 210 degrees.

Homemade Chicken Roast

Chicken in pots with vegetables is an excellent dish for a family dinner.

You will need:

• chicken fillet - 750 g;
• champignons - 280 g;
• potatoes - 6 - 9 pcs.;
• onion and carrot - 2 pcs.;
• vegetable oil - 45 g;
• cheese - 150 g;
• homemade cream - 8 large spoons;
• salt, pepper, herbs and curry - to taste.

Cooking:

1. Wash the chicken meat, wipe dry and chop finely.
2. Grind the washed mushrooms with plates, and onions - in half rings.
3. Place the onion in a hot frying pan with oil and simmer over low heat for a couple of minutes.
4. Add mushrooms and fry the ingredients, stirring constantly.
5. Peel the carrots and potatoes, cut them into cubes. Coarsely grate the cheese.
6. For the sauce, combine 400 g of boiling water and cream, add seasonings to the resulting mixture, add salt and mix.
7. Place the products in a pot in layers (the sequence is at your discretion) and pour the sauce on 2/3.
8. Sprinkle with cheese on top and cook in an oven preheated to 180 degrees for about an hour.

Pilaf in pots

You will need:

• rice - 1 glass;
• pork pulp - 250 g;
• sunflower oil - 30 ml;
• onions and carrots - 1 pc.;
• salt, seasoning for pilaf - to taste.

Cooking:

1. Rinse the meat, dry it, cut into small cubes and lightly fry until golden brown in a heated frying pan with oil.
2. Wash, peel and chop vegetables. Cut the onion into half rings, and carrot into slices.
3. Add vegetables to the meat and fry, stirring constantly, for about seven minutes.
4. Remove from heat and distribute the contents of the pan into the pots.
5. Rice rinse and add to other products.
6. Pour about 300 ml of water into the mixture (it should slightly cover the cereal), salt and season with seasoning.
7. Move the pots into an oven preheated to 180 degrees and cook until the rice has absorbed all the liquid.

Chicken hearts with vegetables

You will need:

• chicken hearts - 580 g;
• champignons - 5 - 7 pcs.;
• onions and carrots - 1 pc.;
• flour and sour cream - 2 tbsp. spoons;
• potatoes - 2 pcs.;
• cream (can be replaced with water) - 3/4 cup;
• butter - 50 g;
• salt, pepper and other additives to taste;
• some green thyme.

Cooking:

1. Rinse the stomachs and place in a bowl. Add chopped thyme, salt and pepper.
2. Allow the by-product to infuse for about half an hour, and then fry evenly in vegetable oil.
3. Add finely chopped onions to the stomach in a frying pan and simmer a little.
4. Wash and peel potatoes and carrots.
5. Lubricate the pots with oil inside and lay potato slices on the bottom. Place carrot circles on them, and on top - slices of champignons.
6. Add hearts with onions to vegetables.
7. Melt the butter in a frying pan and fry the flour on it a little, then add cream (water) and sour cream to the resulting mixture. Mix.
8. Pour the contents of the pots with the resulting sauce. Cover and place in a cold oven.
9. Cook at a temperature of 190 - 210 degrees 40 minutes.

Buckwheat with minced meat

Porridge from the usual cereals, cooked according to this recipe, will be much tastier. Like from a Russian stove!

You will need:

• buckwheat - 200 g;
• minced meat - 400 g;
• onion and carrot - 1 pc.;
• champignons - 150 g;
• tomato paste - 2 tbsp. spoons;
• a pinch of spices and salt;
• butter for frying - 1 tbsp. a spoon;
• several onion feathers to decorate the finished dish.

Cooking:

1. Wash all products, peel vegetables.
2. Cut champignons into small cubes, onion into small pieces, grate the carrots coarsely.
3. Melt the butter in a pan, fry the carrots with onions in it, until the latter acquires a golden hue.
4. Throw sliced ​​champignons to the products and fry them all together for a long time, then add the stuffing.
5. Simmer for about 15 minutes, add salt, add spices and put the tomato paste. Stir, keep on fire for another 5 minutes.
6. Place the meat and vegetables in pots and fill with washed buckwheat on top.
7. Salt a little and add water or broth, completely covering the cereal with liquid.
8. Cover the pots with lids and keep in the oven at a temperature of 170 - 180 degrees until tender.

Lenten Vegetable Stew Recipe

Lenten dishes in pots are indispensable in the menu of vegetarians. They are also suitable for those who follow various diets.

 

The amount of ingredients and the composition of the stew can be changed to your liking.

You will need:

• potatoes — 2 - 5 pcs.;
• Chinese cabbage - 1 pc.;
• cauliflower - 180 g;
• white cabbage —270 g;
• onion - 1 pc.;
• zucchini and carrots - 1 pc.;
• tomato juice - 160 g;
• sunflower oil - 140 g;
• garlic - 2 cloves;
• salt, ground black pepper and bay leaf to taste.

Cooking:

1. Wash the vegetables. Dice potatoes and fry in vegetable oil.
2. Add to it first chopped onions, and then cubes of carrots. Lightly fry, stirring constantly.
3. Chop Beijing and white cabbage, divide the cauliflower into inflorescences.
4. At the bottom of the pot, place a carrot with potatoes and onions, then arrange different types of cabbage.
5. Add zucchini, spices and salt, cut into squares.
6. Pour everything with tomato juice and cook in a preheated oven for about 40 minutes.
7. Take out the dish, add the chopped garlic and let it brew for 5 minutes, covered with a lid.

Pot dumplings baked in pots

Dumplings prepared according to this recipe are languished in milk, due to which a tender creamy mass is formed in the pot.

You will need:

• dumplings - 0.5 kg;
• eggs - 2 pcs.;
• milk - 120 ml;
• butter - 70 g;
• sour cream - 4 tbsp. spoons;
• hard cheese - 50 g.

Cooking:

1. Boil dumplings in salted boiling water for 3 to 4 minutes until half cooked.
2. At the bottom of the pot lay 11 - 14 pieces.
3. Beat the egg with sour cream and milk until smooth.
4. Pour the mixture into pots, put a piece of butter on top and sprinkle with grated cheese.
5. Bake in the oven at a temperature of 190 - 210 degrees for about 40 minutes.

Cooking with beef and mushrooms

You will need:

• beef - 380 g;
• potatoes - 0.5 kg;
• champignons - 340 g;
• onions - 140 g;
• sour cream - 200 g;
• water - 200 ml;
• tomato paste - 20 g;
• soy sauce - 40 ml;
• sunflower oil - 50 ml;
• some salt, herbs, a mixture of dried herbs and spices.

Cooking.

1. Wash the meat and cut into slices. Put them in a bowl, add salt, combine with soy sauce and spices. Stir and let it brew.
2. Fry the mushrooms cut into thin slices in half the vegetable oil for about 15 minutes. Then put them in a separate bowl, salt and pepper.
3. Fry slightly salted meat in the remaining oil.
4. Cut the washed onion into half rings, peeled potatoes into cubes or slices.
5. Half fill the pots with meat, put a layer of onions and mushrooms, and then potatoes. Flavor everything with dry herbs and spices.
6. Combine sour cream with water and tomato paste. Add a little salt, black pepper and mix.
7. Pour the resulting sauce into pots, cover them and place in a cold oven.
8. Bake for about 50 minutes at a temperature of 190 - 210 degrees.

Barley porridge stewed with meat

You will need:

• meat fillet - 650 g;
• pearl barley - 400 g;
• onions - 1 pc.;
• carrots - 2 pcs.;
• water (broth) - about 1.4 l;
• vegetable oil - 20 ml;
• salt, ground pepper, laurel leaves and dill - to taste.

Barley should be pre-soaked with cold water for a period of 3 to 10 hours (the more the better).

Cooking:

1. Cut the meat fillet (you can use any, if desired) into small pieces and salt. Add spices.
2. Warm a little vegetable oil in a pan and fry the meat in it until golden brown.
3. Add chopped onion and continue cooking until it is clear.
4. Coarsely grate the carrots and attach to almost finished products. Put out all together for another 6 minutes.
5. Combine the fried vegetables and meat with pearl barley and mix.
6. Fill the pots with the mixture, leaving 1/3 or a little more free space.
7. Pour water (broth) into the container without adding a couple of centimeters to the top.
8. Pour a little salt and pepper, toss the bay leaf and cover.
9. Put in the oven and simmer for half an hour at a temperature of 190 degrees, then cook for about another hour at 170 degrees.

Potted pasta with cheese and vegetables

You will need:

• Macaroni - 190 - 210 g;
• carrots and onions - 1 pc.;
• butter and flour - 2 tbsp. spoons;
• milk and 30% cream - 1 glass each;
• cheese - 300 g;
• zucchini - 200 g;
• some vegetable oil for frying, salt, ground pepper and herbs.

Cooking:

1. Boil the pasta in salted water until almost ready, add a little olive oil to them (so they will not stick together).
2. Peel and wash the vegetables. Cut carrots into small half rings, and zucchini into cubes. Fry vegetables in vegetable oil for 6 - 7 minutes over medium heat. Salt them and season with spices.
3. Melt the butter in a pan and fry the chopped onion in it until transparent. Pour in flour, mix and continue cooking for a couple of minutes. Add cream with milk, a little salt and pepper. When everything boils, toss the crushed cheese and let the mass thicken.
4. Pour pasta sauce, combine with vegetables and mix.
5. Put the resulting composition in pots and bake for a quarter of an hour at a temperature of about 210 degrees.

Georgian Chanakhi Recipe

Caucasian chanakhi looks like a thick soup or goulash. This ancient dish is traditionally prepared in pots.

You will need:

• lamb ribs - 0.5 kg;
• potatoes - 7 pcs.;
• red beans - 180 g;
• onion and salad pepper - 1 pc.;
• tomatoes and carrots - 2 pcs.;
• vegetable oil - 100 ml;
• garlic - 3 cloves;
• some salt, parsley and allspice;
• laurel leaf - 2 pcs.;
• hops-suneli - a third of a teaspoon.

Cooking:

1. Pre-cook beans for about an hour.
2. Cut lamb ribs into small pieces and fry.
3. Small chopped and peeled potatoes are also browned on all sides.
4. Wash and chop carrots, sweet peppers, onions. In tomatoes, remove the skin and cut the pulp into pieces.
5. In a preheated pan with vegetable oil, fry the onions for 2 to 3 minutes. Attach pepper and carrots to it and simmer for 3 minutes, stirring.
6. Throw the tomatoes into the mixture, make a minimum heat and simmer everything together for about 5 minutes.
7. At the bottom of the pot lay the meat, cover the beans, and then place the vegetables.
8. The top layer will form potatoes, which then need to be salted, seasoned with spices and bay leaves.
9. The dish will only pour liquid so that the potatoes are completely under water.
10. Bake in the oven for about an hour and a half at a temperature of 210 degrees. After cooking, toss into chopped chopped garlic, chopped herbs and let it brew.

Millet millet porridge with pumpkin

Healthy cereals and delicious pumpkins are ideal for breakfast or a light diet meal.

You will need:

• milk - 1.5 cups;
• millet groats - 1 glass;
• pumpkin - 500 g;
• some butter.

Cooking:

1. Wash millet well in warm water until the liquid becomes clear.
2. Peel the pumpkin and cut it into cubes.
3. Heat the milk and toss the vegetable slices into it. Add a little salt and boil.
4. Add millet and boil everything together for about 15 minutes.
5. Place the mass in pots, cover and cook at 130 degrees for about half an hour.

Pot stewed fish

You can cook according to this recipe any fish, depending on personal preferences.

You will need:

• fish fillet - 700 g;
• potatoes - 6 pcs.;
• onion - 1 large;
• carrots - 2 pcs.;
• sour cream - 180 ml;
• salt and pepper to taste.

Cooking:

1. Peel and wash the vegetables. Cut the potatoes and onions into small pieces, grate the carrots on a coarse grater.
2. Fry onion and carrots in vegetable oil a little.
3. Put the potatoes at the bottom of the pot, and place the fried vegetables on top. On them, place the fillet of any fish cut into small pieces.
4. Prepare the sauce: add 100 ml of water to the sour cream, a little salt and pepper. Stir until smooth. Pour the resulting composition with fish and vegetables.
5. Place the filled pots in an oven preheated to 180 degrees for about an hour.

Lazy cabbage rolls with cabbage and minced meat

You will need:

• minced meat - 450 g;
• egg - 1 pc.;
• medium-sized cabbage - half a cabbage;
• rice - 3 tbsp. spoons;
• onions - 2 pcs.;
• carrots - 1 pc.;
• tomato paste - 3 tbsp. spoons;
• mayonnaise - 1 tbsp. a spoon;
• salt to taste.

Cooking:

1. Strain the cabbage lightly in vegetable oil.
2. Boil rice until half cooked.
3. Mix the minced meat with egg, cabbage and rice, add a little salt.
4. Prepare the sauce: fry the carrots with onions, combine them with tomato paste and mayonnaise, add a little salt.
5. Place the prepared meat in pots and pour the sauce.
6. Cook at a temperature of approximately 200 degrees for about 45 minutes.

Potted turkey fillet

You will need:

• turkey fillet - 600 g;
• potatoes - 5 pcs.;
• sour cream - 150 g;
• carrots - 1 pc.;
• some bay leaf, fresh rosemary, black pepper and salt.

Cooking.

1. Grind the peeled and washed vegetables: cut the potatoes into small pieces, and the carrots into small cubes.
2. Chop the meat into small pieces.
3. Salt and pepper sour cream, mix.
4. Combine potatoes, carrots and meat fillet and mix with sour cream.
5. Distribute the resulting mass into pots, in each put on a sheet of laurel and a piece of a sprig of rosemary.
6. Cook in the oven for about an hour at 180 degrees.

Among the proposed recipes are not those that would require the hostess special culinary skills or a list of exotic ingredients. Everything is prepared simply, quickly, from available products, but it turns out amazingly tasty!