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Dinner

false
Off
1.00
Prepare the green beans
5.00
Boil a pot of water & cook the green beans in boiling water for about 2 minutes until bright green. Immediately place green beans to a bowl of ice water. Drain & dry the beans with paper towels.
0.00
552594
true
Cooking
Prepare the green beans
Boil a pot of water & cook the green beans in boiling water for about 2 minutes until bright green. Immediately place green beans to a bowl of ice water. Drain & dry the beans with paper towels.
2.00
Prepare the coating
10.00
Pour flour into one bowl, whisk egg in a second bowl, and pour breadcrumbs into a third bowl.
Coat green beans with flour, then transfer to beaten egg and coat evenly. Then, press coated green beans into breadcrumbs.
0.00
552595
true
Preparation
Prepare the coating
Pour flour into one bowl, whisk egg in a second bowl, and pour breadcrumbs into a third bowl.
Coat green beans with flour, then transfer to beaten egg and coat evenly. Then, press coated green beans into breadcrumbs.
3.00
10.00
Heat the canola oil in a deep pot.
Fry the coated green beans in the hot oil for 3-5 minutes until golden brown. Transfer fried beans to a paper towel-lined plate to drain.
0.00
552596
true
Cooking
Heat the canola oil in a deep pot.
Fry the coated green beans in the hot oil for 3-5 minutes until golden brown. Transfer fried beans to a paper towel-lined plate to drain.
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0.00
10.00

  • 4 Serves

    • Crumbed green beans
  • 0.20
     Azúcar añadido
  • 93.00
    Milligrams     Cholesterol
  • 112.10
    Grams     Agua
  • 37.24
    Milligrams     Magnesium
  • 337.54
    Calories     Energy
  • 78.05
    Milligrams     Calcium
  • 8.39
    Grams     Protein
  • 2.30
    Milligrams     Iron
  • 288.68
    Milligrams     Potassium
  • 52.19
    Micrograms     Food Folate
  • 12.20
    Milligrams     Vitamin C
  • 75.00
    International unit     Vitamin A
  • 0.50
    International unit     Vitamin D
  • 3.86
    Milligrams     Vitamin E
  • 28.79
    Grams     Carbohydrates
  • 4.23
    Grams     Sugars
  • 3.73
    Grams     Fiber
  • 140.63
    Milligrams     Sodium
  • 21.63
    Grams     Fats
  • 2.35
    Grams     Saturated Fats
    • false
    true
    Dinner
    Side dish
    American
    Crustaceans-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free

  • 1 - 25 min Prep

    • 1663164900
    144026
    1

    Easy Difficulty

    15.00
    N4HK
    0.00
    Dinner
    Side dish
    American
    Crustaceans-Free
    Fish-free
    Nuts / Peanuts-Free
    Treenut-Free
    Vegetarian
    Pescetarian
    Pork-Free
    Dinner
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    false
    Off
    1.00
    Prepare the fish
    10.00
    Cook the haddock fillets in the milk in the microwave oven for 6 - 8 minutes.
    Flake the fish into small pieces using a fork and knife in a mixing bowl.
    0.00
    553640
    true
    Preparation
    Prepare the fish
    Cook the haddock fillets in the milk in the microwave oven for 6 - 8 minutes.
    Flake the fish into small pieces using a fork and knife in a mixing bowl.
    2.00
    Add the ingredient to a mixing bowl
    5.00
    Chop the onion finely and add it to the fish in the mixing bowl. Mix together.
    Then add the cottage cheese, lemon juice, sugar and salt to the bowl and mix gently.
    Whisk the eggs together in a separate bowl and then add them to the large bowl with the other ingredients.
    Mix everything together well and pour into an oven proof dish.
    0.00
    553641
    true
    Preparation
    Add the ingredient to a mixing bowl
    Chop the onion finely and add it to the fish in the mixing bowl. Mix together.
    Then add the cottage cheese, lemon juice, sugar and salt to the bowl and mix gently.
    Whisk the eggs together in a separate bowl and then add them to the large bowl with the
    3.00
    Bake the dish
    45.00
    Sprinkle the grated cheddar over the dish
    Bake for 45 minutes at 180 Degrees Celsius.
    0.00
    553642
    true
    Cooking
    Bake the dish
    Sprinkle the grated cheddar over the dish
    Bake for 45 minutes at 180 Degrees Celsius.
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    0.00
    15.00

  • 4 Serves

    • Baked fish oven dish
  • 0.05
     Azúcar añadido
  • 156.62
    Milligrams     Cholesterol
  • 34.10
    Milligrams     Magnesium
  • 237.14
    Calories     Energy
  • 236.61
    Milligrams     Calcium
  • 25.84
    Grams     Protein
  • 0.75
    Milligrams     Iron
  • 412.31
    Milligrams     Potassium
  • 37.06
    Micrograms     Food Folate
  • 3.80
    Milligrams     Vitamin C
  • 150.57
    International unit     Vitamin A
  • 0.98
    International unit     Vitamin D
  • 0.79
    Milligrams     Vitamin E
  • 9.93
    Grams     Carbohydrates
  • 6.24
    Grams     Sugars
  • 0.50
    Grams     Fiber
  • 779.26
    Milligrams     Sodium
  • 9.98
    Grams     Fats
  • 4.96
    Grams     Saturated Fats
    • false
    true
    Dinner
    Main course
    Local
    Crustaceans-Free
    Gluten-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Gluten-free
    Pescetarian
    Pork-Free

  • 1 - 60 min Prep

    • 1663165509
    144185
    2

    Intermediate Difficulty

    A baked oven dish to help picky eaters get used to eating fish
    A baked oven dish to help picky eaters get used to eating fish
    45.00
    N4HK
    0.00
    Dinner
    Main course
    Local
    Crustaceans-Free
    Gluten-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Gluten-free
    Pescetarian
    Pork-Free
    Dinner
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    144252
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    Off
    1.00
    Prepare the chicken
    10.00
    Cut the chicken breasts into strips.
    Season the chicken strips with salt and chicken spice.
    Heat 1 tsp of olive oil in a non-stick pan over medium-high heat. Add chicken, cook, and stir for 3 - 5 minutes. Make sure the chicken is not pink in the centre.
    0.00
    553690
    true
    Cooking
    Prepare the chicken
    Cut the chicken breasts into strips.
    Season the chicken strips with salt and chicken spice.
    Heat 1 tsp of olive oil in a non-stick pan over medium-high heat. Add chicken, cook, and stir for 3 - 5 minutes. Make sure the chicken is not pink in the centr
    2.00
    Prepare the vegetables
    15.00
    Cut the cabbage finely.
    Grate the carrots with the medium side of the grater.
    Add the cabbage and carrots into the pan with the chicken and stir-fry for 5 - 1 minutes.
    0.00
    553691
    true
    Preparation
    Prepare the vegetables
    Cut the cabbage finely.
    Grate the carrots with the medium side of the grater.
    Add the cabbage and carrots into the pan with the chicken and stir-fry for 5 - 1 minutes.
    3.00
    Toast the tortillas
    15.00
    In a clean pan add 1 tsp of olive oil and bring to a medium heat. Toast each of the tortillas for 2 mins on each side until they are warm.
    0.00
    553692
    true
    Preparation
    Toast the tortillas
    In a clean pan add 1 tsp of olive oil and bring to a medium heat. Toast each of the tortillas for 2 mins on each side until they are warm.
    4.00
    Prepare the wraps
    10.00
    Spread a tsp of mayonnaise and a tsp of sweet chill sauce in the middle of each tortilla.
    Add three to four spoons of the chicken and cabbage stir-fry to the middle of each tortilla.
    Fold the bottom third of the tortilla up to the middle. Then fold in the left and right side inwards. Then roll the tortilla to form a wrap.
    0.00
    553696
    true
    Preparation
    Prepare the wraps
    Spread a tsp of mayonnaise and a tsp of sweet chill sauce in the middle of each tortilla.
    Add three to four spoons of the chicken and cabbage stir-fry to the middle of each tortilla.
    Fold the bottom third of the tortilla up to the middle. Then fold i
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    0.00
    40.00

  • 4 Serves

    • Chicken wraps
  • 0.13
     Azúcar añadido
  • 28.89
    Milligrams     Cholesterol
  • 55.37
    Milligrams     Magnesium
  • 248.02
    Calories     Energy
  • 146.69
    Milligrams     Calcium
  • 17.91
    Grams     Protein
  • 1.77
    Milligrams     Iron
  • 443.86
    Milligrams     Potassium
  • 91.93
    Micrograms     Food Folate
  • 22.81
    Milligrams     Vitamin C
  • 513.50
    International unit     Vitamin A
  • 1.08
    Milligrams     Vitamin E
  • 32.11
    Grams     Carbohydrates
  • 6.94
    Grams     Sugars
  • 7.08
    Grams     Fiber
  • 1169.17
    Milligrams     Sodium
  • 5.88
    Grams     Fats
  • 2.34
    Grams     Saturated Fats
    • false
    true
    Dinner
    Main course
    American
    Nuts / Peanuts-Free

  • 1 - 50 min Prep

    • 1663165640
    144252
    2

    Intermediate Difficulty

    Fun chicken and cabbage wraps to help introduce picky eaters to meat and vegetables
    Fun chicken and cabbage wraps to help introduce picky eaters to meat and vegetables
    10.00
    N4HK
    0.00
    Dinner
    Main course
    American
    Nuts / Peanuts-Free
    Dinner
    143731
    122083
    144256
    144185
    74424
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    143761
    124680
    74114
    74105
    false
    Off
    1.00
    Prepare the chicken
    5.00
    Take the small rotisserie chicken and remove all the meat from the bones with a knife and fork. Fray the the meat into smaller pieces with the fork.
    0.00
    553706
    true
    Preparation
    Prepare the chicken
    Take the small rotisserie chicken and remove all the meat from the bones with a knife and fork. Fray the the meat into smaller pieces with the fork.
    2.00
    Prepare the vegetables
    15.00
    Chop the onion finely.
    Chop the leaks finely.
    Chop the mushrooms finely.
    Crush the garlic.
    Add 1 Tbsp olive oil to a large pan or pot and bring to a medium heat.
    Add the chopped onions, leeks, mushrooms and crushed garlic to the pot and simmer for 10 minutes.
    0.00
    553707
    true
    Cooking
    Prepare the vegetables
    Chop the onion finely.
    Chop the leaks finely.
    Chop the mushrooms finely.
    Crush the garlic.
    Add 1 Tbsp olive oil to a large pan or pot and bring to a medium heat.
    Add the chopped onions, leeks, mushrooms and crushed garlic to the pot and simmer for
    3.00
    Finish the pie filling
    20.00
    Add the shredded chicken to the pot with the vegetables.
    Add the two cups of chicken stock and stir until it starts to simmer.
    Add 1/2 cup of cream and keep stirring.
    Keep the pot on the stove for 20 minutes at a low heat until the fillings becomes thick and creamy.
    0.00
    553708
    true
    Cooking
    Finish the pie filling
    Add the shredded chicken to the pot with the vegetables.
    Add the two cups of chicken stock and stir until it starts to simmer.
    Add 1/2 cup of cream and keep stirring.
    Keep the pot on the stove for 20 minutes at a low heat until the fillings becomes
    4.00
    Make the pie
    45.00
    Roll out the puff pastry on a counter top until it is is wide enough to cover your pie pan or oven dish twice.
    Cut the pastry in half and line the bottom of the pan - it should hang over slightly at the edges.
    Now pour the chicken and mushroom pie filling into the pie pan or oven dish.
    Cover the filling with the 2nd piece of pastry and make sure it is sealed on the sides.
    Bake in the oven for 45 minutes at 180 Degrees Celsius.
    0.00
    553709
    true
    Cooking
    Make the pie
    Roll out the puff pastry on a counter top until it is is wide enough to cover your pie pan or oven dish twice.
    Cut the pastry in half and line the bottom of the pan - it should hang over slightly at the edges.
    Now pour the chicken and mushroom pie fi
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    0.00
    5.00

  • 5 Serves

    • Chicken and mushroom pie
  • 90.04
    Milligrams     Cholesterol
  • 285.32
    Grams     Agua
  • 27.86
    Milligrams     Magnesium
  • 280.46
    Calories     Energy
  • 27.98
    Milligrams     Calcium
  • 18.91
    Grams     Protein
  • 1.30
    Milligrams     Iron
  • 511.16
    Milligrams     Potassium
  • 19.82
    Micrograms     Food Folate
  • 3.53
    Milligrams     Vitamin C
  • 73.42
    International unit     Vitamin A
  • 0.81
    Milligrams     Vitamin E
  • 16.49
    Grams     Carbohydrates
  • 10.78
    Grams     Sugars
  • 1.68
    Grams     Fiber
  • 231.06
    Milligrams     Sodium
  • 15.78
    Grams     Fats
  • 5.44
    Grams     Saturated Fats
    • false
    true
    Dinner
    Main course
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Gluten-free
    Pork-Free

  • 1 - 85 min Prep

    • 1663165827
    144256
    2

    Intermediate Difficulty

    A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.
    A delicious way to disguise healthy meat and vegetables in puff pastry for picky eaters.
    80.00
    N4HK
    0.00
    Dinner
    Main course
    American
    Crustaceans-Free
    Egg-Free
    Fish-free
    Gluten-Free
    Nuts / Peanuts-Free
    Treenut-Free
    Gluten-free
    Pork-Free
    Dinner
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    1.00
    Olive Oil
    5.00
    Heat a large non-stick frying pan over medium-high heat with olive oil
    0.00
    402231
    true
    Cooking
    Olive Oil
    Heat a large non-stick frying pan over medium-high heat with olive oil
    2.00
    Season
    3.00
    Season both sides of the salmon well with salt, pepper and ground fennel
    0.00
    402232
    true
    Cooking
    Season
    Season both sides of the salmon well with salt, pepper and ground fennel
    3.00
    Salmon
    7.00
    Add the salmon to the pan and cook until browned on both sides. Approximately 3 minutes a side. Remove from the pan and set aside.
    0.00
    402233
    true
    Cooking
    Salmon
    Add the salmon to the pan and cook until browned on both sides. Approximately 3 minutes a side. Remove from the pan and set aside.
    4.00
    Simmer
    5.00
    Add in the garlic, rosemary and cook for 20 seconds. Add in the MAGGI Oil Free French Salad Dressing and simmer until reduced
    0.00
    402234
    true
    Cooking
    Simmer
    Add in the garlic, rosemary and cook for 20 seconds. Add in the MAGGI Oil Free French Salad Dressing and simmer until reduced
    5.00
    Salt and pepper
    5.00
    Stir through the orange zest, orange juice, lemon juice, corn flour and honey. Season well with salt and pepper
    0.00
    402235
    true
    Cooking
    Salt and pepper
    Stir through the orange zest, orange juice, lemon juice, corn flour and honey. Season well with salt and pepper
    6.00
    Salmon
    10.00
    Bring up to the boil and add the salmon back into the pan. Spoon sauce over the salmon and cook until heated and cooked through.
    0.00
    402236
    true
    Cooking
    Salmon
    Bring up to the boil and add the salmon back into the pan. Spoon sauce over the salmon and cook until heated and cooked through.
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    0.00
    0.00

  • 4 Serves

    • Orange, Fennel and MAGGI Salad Dressing Glazed Salmon Fillets
  • 1.64
     Azúcar añadido
  • 83.00
    Milligrams     Cholesterol
  • 32.38
    Milligrams     Magnesium
  • 212.95
    Calories     Energy
  • 74.04
    Milligrams     Calcium
  • 25.28
    Grams     Protein
  • 0.89
    Milligrams     Iron
  • 444.63
    Milligrams     Potassium
  • 19.15
    Micrograms     Food Folate
  • 26.02
    Milligrams     Vitamin C
  • 26.14
    International unit     Vitamin A
  • 14.10
    International unit     Vitamin D
  • 1.67
    Milligrams     Vitamin E
  • 13.92
    Grams     Carbohydrates
  • 10.39
    Grams     Sugars
  • 0.46
    Grams     Fiber
  • 777.56
    Milligrams     Sodium
  • 6.74
    Grams     Fats
  • 1.09
    Grams     Saturated Fats
    • tool name_speechOutput
    Pan
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    Lunch
    Dinner
    Brunch
    Family Meals
    Main course
    European
    Friends
    Family
    No Allergen Information
    Egg-Free
    Nuts / Peanuts-Free
    Pork-Free

  • 1 - 35 min Prep

    • 1676903102
    111294
    1

    Easy Difficulty

    Salmon is one of the most popular types of fish, often requested by customers. Give them something unique with this recipe, featuring our MAGGI Oil Free French Salad Dressing.
    Salmon is one of the most popular types of fish, often requested by customers. Give them something unique with this recipe, featuring our MAGGI Oil Free French Salad Dressing.
    35.00
    MAGGI
    0.00
    Lunch
    Dinner
    Brunch
    Family Meals
    Main course
    European
    Friends
    Family
    No Allergen Information
    Egg-Free
    Nuts / Peanuts-Free
    Pork-Free
    General Tips
    Lunch
    Dinner
    Brunch
    Family Meals
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    Off
    1.00
    Step 1
    2.00
    Cook MAGGI Wholegrain 2 Minute Beef Noodles according to packet directions; drain and keep warm.
    0.00
    455405
    true
    Cooking
    Step 1
    Cook MAGGI Wholegrain 2 Minute Beef Noodles according to packet directions; drain and keep warm.
    2.00
    Step 2
    4.00
    Meanwhile, heat oil in wok or large frying pan over medium heat; add eggs; swirl over the base to form an omelette; cook 2 minutes, turn over, cook a further 2 minutes or until set. Transfer to a chopping board, cool slightly. Roll up tightly and slice thinly.
    0.00
    455406
    true
    Cooking
    Step 2
    Meanwhile, heat oil in wok or large frying pan over medium heat; add eggs; swirl over the base to form an omelette; cook 2 minutes, turn over, cook a further 2 minutes or until set. Transfer to a chopping board, cool slightly. Roll up tightly and slice t
    3.00
    Step 3
    10.00
    Coat beef with MAGGI Honey Soy Stir Fry, Infusion Paste, add to hot wok or frying pan; cook 2 minutes. Add onion and garlic and cook for a further 2 minutes or until onion has softened. Add carrot, peas, MAGGI Honey Soy Stir Fry, finishing sauce and cooked MAGGI Wholegrain 2 Minute Beef Noodles, stirring, 2-3 minutes. Stir through egg and shallots and serve
    0.00
    455407
    true
    Cooking
    Step 3
    Coat beef with MAGGI Honey Soy Stir Fry, Infusion Paste, add to hot wok or frying pan; cook 2 minutes. Add onion and garlic and cook for a further 2 minutes or until onion has softened. Add carrot, peas, MAGGI Honey Soy Stir Fry, finishing sauce and cook
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    portions
    0.00
    0.00

  • 4 Serves

    • Fried Beef Noodles
  • 41.06
    Milligrams     Magnesium
  • 278.84
    Calories     Energy
  • 41.19
    Milligrams     Calcium
  • 18.93
    Grams     Protein
  • 3.47
    Milligrams     Iron
  • 453.36
    Milligrams     Potassium
  • 31.98
    Milligrams     Vitamin C
  • 183.64
    International unit     Vitamin A
  • 0.35
    International unit     Vitamin D
  • 1.14
    Milligrams     Vitamin E
  • 24.60
    Grams     Carbohydrates
  • 5.70
    Grams     Sugars
  • 5.64
    Grams     Fiber
  • 207.22
    Milligrams     Sodium
  • 11.52
    Grams     Fats
  • 2.46
    Grams     Saturated Fats
    • false
    true
    Dinner
    Easy Recipes
    Beef Recipes
    2 Minute Noodle Recipes
    Asian Recipes
    Stir Fry Recipes

  • 1 - 16 min Prep

    • 1676993180
    124678
    1

    Easy Difficulty

    With egg fried noodles or rice recipes the omelette can be made in advance and kept chilled.
    With egg fried noodles or rice recipes the omelette can be made in advance and kept chilled.
    16.00
    Richard
    MAGGI
    0.00
    Dinner
    Easy Recipes
    Beef Recipes
    2 Minute Noodle Recipes
    Asian Recipes
    Stir Fry Recipes
    Fried Beef Noodles
    Dinner
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    Portions
    3.00
    25.00

  • 10 Serves

    • Roasted Chickpea and honey glazed butternut salad
  • 1.33
     Azúcar añadido
  • 13.35
    Milligrams     Cholesterol
  • 29.45
    Milligrams     Magnesium
  • 237.62
    Calories     Energy
  • 108.37
    Milligrams     Calcium
  • 6.61
    Grams     Protein
  • 1.08
    Milligrams     Iron
  • 196.79
    Milligrams     Potassium
  • 30.61
    Micrograms     Food Folate
  • 1.12
    Milligrams     Vitamin C
  • 22.84
    International unit     Vitamin A
  • 0.06
    International unit     Vitamin D
  • 0.77
    Milligrams     Vitamin E
  • 34.53
    Grams     Carbohydrates
  • 8.03
    Grams     Sugars
  • 5.12
    Grams     Fiber
  • 296.55
    Milligrams     Sodium
  • 9.50
    Grams     Fats
  • 3.08
    Grams     Saturated Fats
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    Snack
    Lunch
    Dinner
    Supper
    Family Meals
    Appetizer
    Salad
    Side dish
    Arab
    Easy
    No Allergen Information
    Egg-Free
    Nuts / Peanuts-Free
    High in fiber
    Vegetarian
    Pork-Free
    Pulses / Lentils / Beans

  • 1 - 83 min Prep

    • 1676996191
    110964
    1

    Easy Difficulty

    45.00
    MAGGI
    10.00
    Snack
    Lunch
    Dinner
    Supper
    Family Meals
    Appetizer
    Salad
    Side dish
    Arab
    Easy
    No Allergen Information
    Egg-Free
    Nuts / Peanuts-Free
    High in fiber
    Vegetarian
    Pork-Free
    Pulses / Lentils / Beans
    Snack
    Lunch
    Dinner
    Supper
    Family Meals
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