Dishes from cereals and meat. Recipes for dishes from vegetables and cereals with meat for children from three to seven years old

The benefits of porridge for the body, I think, are hardly worth mentioning. It is enjoyed by children, adults, and even the elderly. But we think everyone wants to know how to cook it deliciously. Porridge is the first adult food for babies, it is the basis of dietary nutrition, it is a storehouse of vitamins and minerals, after all. Many generations of housewives developed a variety of recipes for its preparation. Ancient people, for example, cooked porridge on a fire, but the dish cooked in a Russian oven was considered the most delicious porridge. Over time, the pots began to be replaced with new types of dishes, and then they began to cook it in a saucepan on the stove. There are special devices in which porridge is more tender, crumbly and tasty.

You can take different cereals for making porridge. This includes buckwheat, pearl barley, rice, semolina, oatmeal, corn grits, etc.

Now we will learn how to cook porridge with meat. We will try to acquaint you in more detail about how to cook it correctly, what, at first glance, trifles, you must definitely take into account in the process, what spices to cook porridge with.

Recipe 1: Porridge with meat in a slow cooker

We will cook this dish in a slow cooker.

Required Ingredients:

- turkey (fillet) - 500-600 g;

- buckwheat - 2 measuring cups;

- carrots and onions - 4 pcs.;

- tomatoes - 3 pcs.;

- Bulgarian sweet pepper - 1 pc.;

- water - 4 measuring cups;

- dill - greens;

- paprika, coriander, zira and salt.

Cooking method:

First, scald the tomatoes, peel them and cut them into cubes. We cut the onion and carrot into rings, and we clean the bell pepper from the seeds and cut into strips. Wash the dill under running water, then shake it so that it dries a little and chop.

We sort out buckwheat porridge. Be sure to do this procedure so that you don’t accidentally get a small pebble or something else inedible on your tooth while eating. Then we wash the cereal in cold water and put it on a sieve. We cut the chicken meat into cubes and, if desired, you can fry it separately in a pan and only after that cook the dish in a slow cooker. This will shorten the cooking time a little. Grind the coriander in a mortar and pestle.

Load the chopped vegetables into the multicooker pan, add a little olive oil and fry them in the “baking” mode. Dip the fried meat to the vegetables, season with prepared spices, salt and sprinkle with buckwheat. Pour some water into the bowl, turn on the "buckwheat" mode and cook until the signal sounds. Open the lid of the multicooker, mix the contents, lower the chopped greens to the buckwheat with meat and close the lid for another 3-4 minutes. Now you can treat your household with buckwheat porridge with turkey. In a slow cooker, porridge turns out to be especially tender, crumbly and fragrant.

Recipe 2: Barley porridge with meat

Required Ingredients:

- pork - 200 g;

- pearl barley - 1 glass;

- bow - 1 pc.;

- water - 1.5 cups;

- pepper and salt - to taste.

Cooking method:

To make barley porridge crumbly and tender, the cereal must be prepared in advance. After 2-3 hours, drain the water, and rinse the cereal well with water.

Fry meat cubes in olive oil. While the meat is frying in a pan, cut the onion into cubes. We send the onion to the meat, mix, cover the pan with a lid and cook on low heat for another 5-7 minutes.

We move the meat with onions to a refractory pan, add water, pepper, salt and add your spices as desired. Bring to a boil. At this stage, we fill in the pearl barley, close the cast-iron pan with a lid and cook the dish over medium heat until fully cooked. At the end, add chopped green dill and serve on plates.

Recipe 3: Pea porridge with meat

Cooking pea porridge with meat according to an Italian recipe.

Required Ingredients:

- peas or lentils - 2 cups;

- pork - 500 g;

- carrots and onions - 1 pc.;

- olive oil - 1 tbsp;

- a mixture of Italian herbs with paprika - 2 tsp; salt.

Cooking method:

So, let's prepare all the products. It is advisable to soak the peas for 2 hours beforehand. Drain, rinse again and drain in a colander.

Meat cut into cubes. Pour a little olive oil into a wok pan, heat it up and send the pieces of meat to fry. Carrots and onions can be grated on a shredder, and added to the meat. Season the dish with salt and freshly ground pepper (Italians always use only freshly ground pepper, and grind it directly into the dish). Mix and simmer everything together for 2-3 minutes. Add washed peas to meat with vegetables and pour water. The water should completely cover the contents of the pan. Add a mixture of Italian herbs. Increase the heat and bring to a boil, then immediately reduce the heat and cover the pan with a lid. The fire should be slightly above the minimum. We cook until ready. Here readiness can be of different levels. Some people like completely boiled peas, almost mashed potatoes. Others prefer porridge with whole peas. You choose the option that your family prefers.

Remember that your meat with vegetables has already been fried until half cooked, and the time for which the peas are cooked is enough for him. Well, that's all, the dish can be put on plates and sprinkled with fresh chopped basil leaves.

Recipe 4: Millet porridge with meat

A delicious recipe for a homemade dish of millet and meat in pots.

Required Ingredients:

- millet - 250 g;

- veal and pork - 200 g;

- bow - 1 pc.;

- creamy and vegetable meat;

- spices and salt to taste.

Cooking method:

First, let's prepare the millet. Lubricate the pots inside with butter, and half fill with grits. Pour boiling water into the pots and set them aside. Summit, let's prepare the meat. We cut it into medium-sized cubes, approximately 2.5-3 cm on a side. Heat the vegetable oil in a pan and send the pieces of meat into it. Fry until crispy. Finely chop the onion and send to the meat. Stir and cook for another 2-3 minutes.

We take pots with cereals, add meat to them, season with spices, salt and ground pepper. You can also add greens to the pots. We cover them with lids, put them on a baking sheet and cook in the oven for another half hour. Oven temperature 180*C. Porridge in pots turns out tasty and soft.

Recipe 5: Buckwheat porridge with meat

Rustic recipe for buckwheat porridge with meat and mushrooms.

Required Ingredients:

- buckwheat - 200 g;

- pork tenderloin - 450 g;

- champignons - 400 g;

- a clove of garlic, carrots, onions, suneli hops, pepper, salt and dried garlic.

Cooking method:

Immediately put a wok pan on the stove - let it warm up. Quickly clean the mushrooms and cut them into small pieces. We send it to the pan and, as it were, seal it. Then add a little oil to make the mushrooms tan. We cut the meat into cubes and send it to the pan. Mix and let it fry. We chop the garlic, onion and carrots, and when the meat turns white, we send all the vegetables to the pan, mix and continue to fry for another 10 minutes.

Now add the washed buckwheat, add water, season with spices, salt and pepper and cover with a lid. Simmer over low heat for 15 minutes. We check the readiness of the dish by buckwheat and, if necessary, you can gradually add water. If it is already ready, then remove it from the stove. The recipe is simple, but the dish turns out very tasty.

Porridges with meat - secrets and useful tips from the best chefs

- Before using cereals, be sure to sort them out by hand. After that, soak for 1-2 hours, rinse with water and only then use to make porridge.

- At the end of the process, you can add butter and your favorite herbs to the porridge.

Stewed meat with vegetables is a universal dish for serving as a second for lunch or dinner. You can cook pork, beef, poultry, rabbit in a similar way. Meat slices are soaked in vegetable juices and are especially soft, rich and tasty.

How to stew meat?

Anyone can cook a stew with gravy, even without the proper experience and culinary skills. A little free time, having the right recipe and following simple and accessible recommendations will help to obtain the desired result.

1. The dish will turn out tastier if the meat is browned beforehand.
2. Any of the recipes can be supplemented with other vegetables, seasonings and spices to your taste.
3. Meat can be stewed in a frying pan, in a cauldron, in a saucepan or saucepan on the stove, in a mold in the oven or in a slow cooker. It is preferable to use dishes with a thick bottom.

Pork stew with vegetables

From the recipe below, you will learn how to stew meat in a pan. The dish will be a great addition to a potato side dish, pasta or cereals. From the specified amount of products, 4 servings of food will be obtained, the preparation of which in total will take no more than an hour. For a rich taste, it is better to pre-marinate the pork for an hour and a half.

Ingredients:

• pork - 800 g;
• carrots and onions - 2 pcs.;
• bell pepper - 1 pc.;
• celery stalks - 2-3 pieces;
• salt, pepper, spices.

Cooking

1. The prepared meat is laid out in a frying pan with oil and fried until golden brown.
2. Add carrots and onions, fry for 5 minutes.
3. Pour in a little water and stew the contents until the meat is ready.
4. Add pepper and celery.
5. After 10 minutes, pork stewed with vegetables in a pan will be ready.

Stewed Beef - Recipe

No less tasty is beef stew with onions and carrots. This type of meat requires a longer heat treatment and is especially soft in tomato sauce. Tomato paste can be replaced with grated fresh or canned tomatoes, ready-made juice, sauce or ketchup.

Ingredients:

• beef - 800 g;
• carrots and onions - 2 pcs.;
• tomato paste - 100 g;
• water - 500 ml;
• flour - 30 g;
• vegetable oil - 4 tbsp. spoons;
• salt, pepper, spices.

Cooking

1. Roasted chopped beef.
2. Lay shredded carrots and onions, fry for another 5-7 minutes.
3. Pour in water with pasta and flour dissolved in it, season the food to taste, cover with a lid and reduce the heat.
4. Stewed meat with vegetables will be ready in 1-1.5 hours.

Rabbit stew with potatoes

Stewed meat with potatoes and vegetables is a very self-sufficient dish that does not require additional preparation of a side dish. It is especially tasty to serve pickles or sliced ​​\u200b\u200bfresh vegetables with a meal. In a similar design, you can arrange any meat product, in this case, a variant with a rabbit is presented.

Ingredients:

• rabbit - 1 carcass;
• carrots and onions - 2 pcs.;
• potatoes - 1-1.5 kg;
• water - 500 ml;
• vegetable oil - 30 ml;
• laurel, allspice peas - 2-3 pcs.;
• salt, pepper, spices.

Cooking

1. The prepared rabbit is soaked in clean water or with the addition of dry white wine for 12 hours.
2. Dry the meat, spread it in a cauldron with heated oil and let it brown on all sides.
3. Add fried carrots and onions, pour in boiling water until the contents are covered and simmer under the lid for 40-50 minutes.
4. Lay potato cubes, throw seasonings and spices.
5. After 30 minutes, the rabbit stewed with vegetables in a cauldron will be ready.

Braised Chicken - Recipe

The recipe for stewed chicken with vegetables will come to the rescue when you need to arrange a delicious meal in a short time and without any hassle. A light, healthy and nutritious dish will perfectly satisfy your hunger and will not add extra pounds. If time permits, chicken can be marinated in spices with vegetable oil for 20-30 minutes.

Ingredients:

• chicken breast fillet - 400 g;
• carrots and onions - 2 pcs.;
• zucchini and tomatoes - 2 pcs.;
• garlic - 2 cloves;
• vegetable oil - 50 ml;
• paprika, dry herbs, curry - a pinch each;
• salt, pepper, spices, herbs.

Cooking

1. The meat is cut into cubes, flavored with spices, sprinkled with oil, mixed.
2. Spread chicken in heated oil and brown.
3. Add chopped carrots and onions, fry for 7 minutes.
4. Next is the turn of zucchini: cut the vegetable and send it to the meat.
5. Next lay tomato slices, garlic, season the food and stew over moderate heat.
6. After 7-10 minutes, the chicken stew with zucchini will be ready.

Stewed meat with vegetables in the oven

Especially fragrant and tasty is the stew in the oven. You can cook beef in a similar manner, as in the recipe below, as well as pork or chicken, reducing the oven heat treatment time to 40 minutes. For piquancy, you can add chopped garlic cloves and celery stalks to the vegetable mix.

Ingredients:

• beef - 600 g;
• zucchini and onions - 1 pc.;
• bell peppers and tomatoes - 2 pcs.;
• vegetable oil - 50 ml;
• sour cream - 200 g;
• salt, pepper, spices.

Cooking

1. The beef is cut into slices, peppered, salted, fried on all sides in a frying pan in oil, transferred to a mold.
2. The vegetables are peeled, cut into the desired slices, mixed together, seasoned to taste, spread on the meat.
3. Sour cream is salted, seasoned, distributed over the dish, which is covered with foil and sent to the oven, heated to 200 degrees.
4. After an hour, the meat stew in the oven with vegetables will be ready.

Braised chicken with rice and vegetables

A great option for a homemade lunch or dinner would be a stew with vegetables and rice. In this case, a variation of the execution of the recipe with chicken is presented, however, you can equally successfully use pork and veal, on the bones and without, adding spices and spices to your discretion.

Ingredients:

• chicken - 1 kg;
• carrots and onions - 2 pcs.;
• tomatoes - 800 g;
• garlic - 3 cloves;
• rice - 1 cup;
• water - 500 ml;
• vegetable oil - 100 ml;
• adjika, basil, cilantro - to taste;
• salt, pepper, spices.

Cooking

1. Fry the chicken pieces until golden brown.
2. Add onions and carrots, fry for 7 minutes.
3. Lay tomatoes, adjika, spices, cover the dish with a lid and simmer until the meat is soft.
4. Rice is boiled separately, added to the meat along with garlic and herbs, heated for 2 minutes.

Meat stew in beer with vegetables

The following tips will help you figure out how to cook a stew with vegetables in a beer sauce. The technology for creating a dish is elementary and with the right dishes, the result will be excellent: you need a cauldron or a deep saucepan with a thick bottom and walls and a tight-fitting lid.

Ingredients:

• beef - 1.5 kg;
• carrots and onions - 1 pc.;
• tomatoes - 4 pcs.;
• eggplant - 1-2 pcs.;
• bell pepper - 2-3 pcs.;
• garlic - 2 cloves;
• paprika - 1 teaspoon;
• beer - 250 ml;
• salt, pepper, spices, herbs.

Cooking

1. All components are cut and laid in layers in a cauldron, seasoning each to taste.
2. Pour the contents with beer and simmer in low heat under the lid for 2.5 hours, without stirring.
3. Add greens, stew for 15 minutes.

Meat stew with mushrooms and vegetables

Beef stew with mushrooms and vegetables, as a rule, is served with a side dish of rice, which balances out the spicy taste of the dish as harmoniously as possible. You can use an arbitrary vegetable set, compiled individually, or a frozen ready-made mix bought in a store. For an hour you can arrange a meal for 4 people.

Ingredients:

• beef - 600 g;
• carrots and onions - 1 pc.;
• vegetable mix - 500 g;
• ginger - 1 tbsp. the spoon;
• garlic - 1 clove;
• mushrooms - 300 g;
• broth - 300 ml;
• red pepper flakes - 1 teaspoon;
• salt, pepper, spices, herbs.

Cooking

1. Sliced ​​beef and onions are fried separately with carrots, ginger and garlic.
2. Connect the components together, add other components and simmer under the lid over low heat for 40-50 minutes.

Stewed meat in a slow cooker

Having a multi-cooker in the arsenal of kitchen gadgets, even a teenager can cook an appetizing and tasty dish - it's so simple and not troublesome. Especially tasty is meat stew with vegetables. In this case, the slices can not be fried in oil, which will make the dish even more healthy and dietary.

Ingredients:

• chicken - 1 kg;
• large carrots and onions - 1 pc.;
• sweet peppers and tomatoes - 3 pcs.;
• Italian herbs - 1 teaspoon;
• garlic - 2 cloves;
• paprika - ½ teaspoon;
• salt, pepper, herbs.

Cooking

1. Meat and vegetables are cut, placed in a bowl, seasoned and the "Stew" mode is turned on.
2. In an hour, the chicken stew with vegetables in a slow cooker will be ready.

TOP 5 FRENCH MEAT RECIPES

1. Meat in French with tomatoes

INGREDIENTS:

Pork neck - 700 g
- Onions - 1-2 pcs.
- Tomatoes - 3-4 pcs.
- Cheese - 200 g
- Mayonnaise - 100 g
- Salt, pepper - to taste
- Greens - to taste

COOKING:

1. We beat the pork through a plastic wrap. Salt, pepper, add spices to taste.
2. Pour vegetable oil into a baking tray or form and lay out the chopped pieces of pork. We cut the onion into rings or half rings and, without dividing it, spread it on the meat.
3. Cut the tomatoes into slices and spread the next layer on the onion. Lubricate the tomatoes generously with mayonnaise. We rub the cheese on a coarse grater and put it on the tomatoes.
4. We send the baking sheet to the oven for 25 minutes and bake at a temperature of 180 degrees. After that, let the meat brew for about 15 minutes. Serve with herbs and any side dish.

2. Meat in French in the oven

INGREDIENTS:

Meat - 500 gr. (I take a pork tenderloin - a neat piece)
- bow - 3 pcs.
- mayonnaise - 200 gr.
- hard cheese - 200-300 gr.
- tomatoes - optional
- salt
- pepper
- greens - optional

COOKING:

The meat must be cut into slices of 1 cm thick and always across the fibers. These pieces should turn out like this: Cut the meat across the fibers. Then beat off each piece on both sides. Try not to break through the meat to the holes. We beat the meat from both sides. I beat the pieces to thin, and then fold them in half, giving them an even shape.
I fold the broken piece in half and give it an even shape. Salt and pepper the broken meat evenly - each piece separately. You can leave for 5 minutes to soak with salt and pepper. The smell will be more fragrant if the pepper is ground just before cooking. I give the beaten meat a neat shape. Put the beaten meat on a baking sheet greased with butter.
We spread the meat on a baking sheet greased with butter. Peel the onion and cut into thin half rings. Put it on the beaten meat in a rather dense layer. Put the onion on the meat. Pour mayonnaise on top. For these purposes, I take mayonnaise in a bag, cut off a small corner to make a small hole and pour mayonnaise from this hole. This makes it easier to control the amount of mayonnaise and you don’t have to worry about the onion moving if you spread it with a spoon.
Pour with mayonnaise. Preheat the oven to 180 degrees and bake for 30 minutes. We take the meat out of the oven, sprinkle with grated cheese on a medium or fine grater. Sprinkle with grated cheese. Bake in the oven again until cooked. Usually another 10 or 15 minutes. The cheese should completely melt and acquire a juicy orange color. We fry for 20 minutes at 180 degrees. I have a lot of broth on the pan. I let the meat brew for 5 minutes in this broth and served hot on the table. It turned out very tender and tasty. I also recommend it for the festive table. If desired, the finished meat in French can be lightly sprinkled with chopped fresh herbs.

3. Baked meat with mushrooms and cheese

Ingredients:

Pork tenderloin - 600 g
- Mushrooms - 200 g
- Onion - 1 pc.
- Vegetable oil - 2 tbsp. l.
- Salt, pepper - to taste
- Sour cream - 200 g
- Chicken eggs - 2 pcs.
- Grated cheese - 75 g

COOKING:

1. Wash the meat and cut across the fibers into slices about a centimeter thick. Then beat off, sprinkle with salt and pepper.
2. Wash mushrooms and cut into slices. Fry in a frying pan heated with oil along with chopped onions.
3. Put the meat on a baking sheet covered with foil and greased with oil.
4. Beat sour cream with a fork along with eggs, add grated cheese. Season to taste.
5. Spread the mushrooms evenly over the chops, pour over the egg sauce. Bake in an oven preheated to 180 degrees until golden brown.

4. Meat in French with pineapples

Ingredients:

Pork tenderloin - 500 g
- Hard cheese - 200 g
- Onion - 2-3 pcs.
- Mayonnaise - 200 g
- Salt, ground pepper - to taste
- Vegetable oil - for lubrication

COOKING:

1. Peel, wash and cut the onion into rings. Wash the meat, pat dry and cut into slices. Then beat with a kitchen hammer and sprinkle with salt and pepper. Cheese grate on a coarse grater.
2. Line a baking sheet with foil, grease with vegetable oil and evenly distribute the chopped onion. Top with meat and mayonnaise. Drain the liquid from the jar of pineapples, put one "washer" on each slice of meat. Lubricate again with mayonnaise. Sprinkle evenly with grated cheese.
3. Bake in an oven preheated to 180 degrees for half an hour. Meat in French with pineapples is ready.

5. Meat in foil with mushrooms and tomatoes

Ingredients:

4 pieces of meat
- 1 large onion
- 2 medium tomatoes
- a few mushrooms
- 200 gr cheese
- foil

COOKING:

Cut onions and tomatoes into slices, slice mushrooms, three cheese on a coarse grater. Tear off a piece of foil, put meat on it. Put onion rings on the meat. Tomato slices. Mushrooms. hail. Then carefully open the foil. Sprinkle each piece with grated cheese and put in the oven for another 20 minutes. I hope you liked it!

Bon appetit!

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Cabbage rolls are lazy

Pass the meat through a meat grinder, grate the cabbage on a vegetable grater, finely chop the onion.

Combine everything, add rice boiled until half cooked, a little salt, a raw egg.

Mix thoroughly, divide into cakes, roll in flour and fry in vegetable oil.

Transfer the cabbage rolls to a shallow saucepan, pour over the tomato paste, diluted with hot water, and simmer for 30 minutes. At the end of the stew, add sour cream.

Meat - 50 g, cabbage - 50 g, onion - 5 g, rice - 10 g, 1/3 eggs, vegetable oil - 5 g, tomato paste - 4 g, sour cream - 10 g, water - 70 ml.

Cabbage rolls with meat

Pass the meat through a meat grinder, add rice boiled until half cooked and grated carrots and finely chopped onions, raw egg, sauteed in vegetable oil, mix. Wrap the minced meat in cabbage leaves scalded with boiling water. Place the stuffed cabbage in a saucepan, pour over the tomato-sour cream sauce and simmer.

Cabbage - 100 g, meat - 50 g, sauce - 60 g, rice - 10 g, carrots - 10 g, onions - 5 g.

Potato casserole with meat

Boil the peeled potatoes and pass through a meat grinder. Spread half of the mashed potatoes in an even layer on a greased pan, put minced meat on top, mixed with chopped onions stewed with butter, cover it with the remaining mashed potatoes. Smooth the surface, brush with an egg mixed with sour cream, and bake in the oven.

Potatoes - 150 g, meat - 75 g, onions - 5 g, eggs - 1/6 pcs., butter - 5 g, sour cream - 5 g.

Meat casserole with pasta

Dip the finely broken pasta into boiling salted water and cook for about 20 minutes. Then drain the water, season the pasta with butter. When the pasta has cooled down a bit, add it to the egg-milk mixture.

Put half of the pasta on a frying pan greased with butter, level it, put the minced meat from the boiled meat on top, and then a layer of the remaining pasta. Grease the surface of the casserole with butter and sour cream, bake in the oven for 25-30 minutes.

Meat - 50 g, pasta - 30 g, water - 300 ml, eggs - 1/2 pc., milk - 15 ml, butter - 10 g, sour cream - 15 g.

Meat casserole with pasta and cabbage

Skip the boiled meat through a meat grinder. Boil pasta and shredded cabbage separately. Mix meat with pasta and cabbage, add onion sautéed in butter and a raw egg, mix everything. Put the mass in a greased form or in a pan, sprinkle with grated cheese on top and bake in the oven.

Meat - 50 g, pasta - 30 g, cabbage - 50 g, eggs - 1/4 pc., butter - 5 g, cheese - 10 g.

Potato dumplings with meat

Peeled and washed potatoes grate on a fine grater, slightly squeeze the juice, add the egg, flour, salt, mix, form oblong cakes, in the middle of which place minced meat from lean pork with finely chopped onions, connect the edges. Fry dumplings in vegetable oil, pour over sour cream and place in the oven for 25-30 minutes.

Potatoes - 120 g, minced meat - 30 g, eggs - 1/4 pc., flour - 10 g, onion - 5 g, vegetable oil - 10 g, sour cream - 10 g.

Pilaf

Pilaf is prepared from soft beef or lean pork. Cut the meat into pieces, fry in very hot fat and, pouring hot water, bring to a boil. Then add sorted and washed rice, chopped onions, grated carrots (fried), tomato paste, salt and, after closing the dish with a lid, place in the oven for 1 hour.

Meat - 50 g, rice - 25 g, onion - 5 g, carrot - 20 g, water - 100 ml, tomato paste - 5 g, vegetable oil - 6 g.

Pilaf from boiled meat

Finely chopped carrots and onions stew with vegetable oil. Then pour them with vegetable broth, bring to a boil, put the meat cooked until half cooked and cut into pieces, bring to a boil again. Add well-washed rice to meat and vegetables and cook at a slow boil until the mass thickens, then cover the dish with a lid and put in the oven in a pan with water for 50 minutes.

Boiled meat - 50 g, vegetable broth - 65 ml, rice - 15 g, carrots - 7 g, onions - 5 g, vegetable oil - 10 g.

Sausages (wieners) in potato dough

For the dough, boil the potatoes in their skins, peel and pass hot through a meat grinder. Add a raw egg, mix, salt, then add semolina and flour. Mix well and roll out on a floured board.

Cut the dough into rectangles. Remove the shell from the sausage or part of it and wrap it in a rectangle of dough. Connect and pinch the edges. Mix the melted non-hot butter with a raw egg and coat the sausages laid in the pan with this mixture. Bake in the oven on medium heat for 15-20 minutes. Sausages are also prepared in the same way, only cakes made from potato dough are made square.

Sausages (wieners) - 50 g, potatoes - 120 g, eggs - 1 pc., semolina - 8 g, flour - 25 g, butter - 5 g.

V.G. Liflyandsky, V.V. Zakrevsky

When it gets cold outside, you just want to eat something hot, satisfying and, of course, tasty. What, if not, will save us in this case? Dishes from it have always been and remain the most beloved and desired on the dining table. And to make your culinary masterpieces juicy and healthy, you just need to add. You will learn how best to do this from our today's recipes. Bon appetit!

1. Baked sweet peppers with minced meat

Baked sweet peppers with minced meat

You will need:

For 4 servings

• 1 loaf of white bread,

• 140 g canned corn,
• 1 onion
• 2 stalks of green onions
• 0.5 bunch of parsley,
• 4 things. sweet pepper,
• 250 g minced pork
• 250 g minced beef,
• 1 egg
• ground paprika,
• 125 ml vegetable stock
• 1 st. a spoonful of tomato paste.

Cooking:

1. Bread, cut off the crust, soak. Drain the liquid from the can of corn. Peel and chop the onion. Wash green onion and parsley and chop finely. Wash the peppers, cut off the tops and remove the seeds.
2. Squeeze out the bread, mash with a fork and mix with minced meat, onions and eggs. Salt, season with black pepper and paprika. Add corn, parsley, green onions and mix everything. Fill peppers with stuffing. Heat the oven to +200°C.
3. Add the tomato paste to the vegetable broth and pour it into a deep baking dish. Put the stuffed peppers and put in a preheated oven. Bake 45 minutes.

You will need:

For 4 servings

• 1 PC. yellow sweet pepper

• 2 chili peppers,
• 2 bulbs
• 2 cloves of garlic
• 2 tbsp. tablespoons of vegetable oil
• 600 g veal,
• 300 g tomatoes in their own juice,
• 400 g pumpkin pulp
• 100 g canned corn,
• 1/3 teaspoon of curry powder and ground ginger root,
• salt, ground black pepper.

Cooking:

1. Wash the pepper, pat dry, cut in half and remove the stem with seeds. Cut the pulp into thin strips. Finely chop the chili pepper.
2. Peel the onion and garlic, then finely chop. Wash the meat, pat dry and cut into small cubes.
3. Heat vegetable oil in a saucepan and brown the onion and garlic. Add sweet pepper and chili, fry everything together for 5 minutes.
4. Add meat to fried vegetables, fry on all sides. Then cover the saucepan with a lid and keep on low heat for 10 minutes.
5. Drain the tomatoes in a sieve and peel. Mash the pulp and add to the meat with vegetables. Pour 150 ml of hot water, salt, pepper and simmer for 40 minutes.
6. Cut the pumpkin into large slices and, together with the corn, add to the veal with vegetables. Sprinkle with curry powder, ginger and simmer for another 7 minutes. Before serving, you can decorate with sprigs of greenery.

Meat with vegetables, herbs and sour cream. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 0.5 kg beef pulp,
• 2 carrots
• 2 bulbs
• 30 g parsley root,
• 2 tbsp. spoons of ground crackers,
• 8 potatoes
• 50 g fat,
• 150 g sour cream
• salt,
• pepper, herbs, bay leaf to taste,
• 0.5 l of meat broth.

Cooking:

1. Salo cut into thin slices. Cut the beef into layers, beat off a little, then cut into pieces and fry in oil. Peel potatoes, cut into slices and fry. Carrots, onions, parsley root, washed, peeled, cut into slices or strips and also fried with breadcrumbs in vegetable oil.
2. Put slices of lard on the bottom of clay pots. Put beef on them. Top - potatoes, onions and carrots fried with breadcrumbs, bay leaf. Salt, pepper to taste and pour broth to 2/3 of the height of the pots.
3. Heat the oven to +180°C. Bake 40 minutes. 20 minutes before readiness, put sour cream in each pot. Remove the pots from the oven, cover with lids and leave for 20 minutes. Sprinkle with chopped herbs before serving.

Mediterranean schnitzel with zucchini and lemon. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 1 onion

• 5 st. tablespoons of vegetable oil
• 1 zucchini
• 200 g tomatoes,
• 2 lemons
• 4 pork schnitzels,
• 150 ml cream
• 2 tbsp. spoons of breadcrumbs,
• 2 tbsp. tablespoons chopped herbs
• salt,
• ground black pepper.

Cooking:

1. Cut the onion into rings, put in a baking dish, pour 2 tablespoons of oil, salt and pepper. Zucchini, tomatoes and 1 lemon cut into circles, squeeze the juice from the second lemon.
2. Preheat the oven to +175°C. Wash the meat, pat dry, salt and pepper. Fry on all sides for 3 tbsp. spoons of oil. Remove from the pan, pour cream with lemon juice into it and bring to a boil.
3. Put the meat on the onion, put circles of vegetables on top, salt and pepper. Put the lemon slices and pour over the cream. Mix greens with breadcrumbs, put on lemons, salt and pepper. Bake 40 minutes.

Turkey fillet with vegetables. Photo: Oleg Kulagin/BurdaMedia

You will need:

• 400 g turkey fillet,
• 2 tbsp. tablespoons dry white wine

• 2 carrots
• 3 art. tablespoons of vegetable oil
• 200 g frozen broccoli
• 300 g champignons,
• 1 st. spoons of flour
• 200 ml cream 10% fat,
• 100 g grated cheese
• salt, ground black pepper.

Cooking:

1. Wash the turkey fillet, dry it, cut into 4 portions, lightly beat off. Salt and pepper. Drizzle with wine and leave for 15 minutes.
2. Peel the carrots, wash and cut into large strips. Heat the oil in a frying pan and fry the carrots until browned. Put on a plate. In the same pan, fry the turkey fillet for 5 minutes on each side.
3. Defrost the broccoli slightly. Clean the mushrooms and wipe with a damp cloth. Cut into large slices.
4. Preheat the oven to +180°C. Fold the turkey fillet into the dish, put the broccoli, carrots and mushrooms on top. Mix cream with flour, salt and pepper. Pour the turkey fillet with vegetables and mushrooms into it and place in the oven for 15 minutes.
5. Then sprinkle with grated cheese and bake for another 10 minutes. Before serving, you can decorate with herbs.

Appetizing pork ribs. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 1 kg meaty pork ribs,

• 2 bulbs
• 1 carrot
• 2 large red peppers
• 3 medium potatoes,
• 2 celery stalks,
• a small bunch of dill, parsley, cilantro, basil,
• 2 bay leaves,
• 3-4 lemon slices
• vegetable oil,
• 4 garlic cloves,
• salt and ground black pepper to taste
• greens for serving.

Cooking:

1. Cut the rib plates into individual ribs. In a saucepan over high heat, heat 2 tbsp. tablespoons of vegetable oil. Fry the ribs for 5 minutes on each side until golden brown, then transfer to a plate.
2. Peel the onion, chop coarsely. Peel the garlic and finely chop. Wash the celery stalks, dry and chop coarsely. Wash, peel and grate the carrots. Wash potatoes, dry, peel and chop coarsely. Wash sweet pepper, remove seeds and stalks, cut the flesh into strips. Wash greens, dry and finely chop.
3. Heat a little vegetable oil in a saucepan and fry the onion in it until golden brown, then add the garlic and celery. Cook for 5-7 minutes, then add the carrots and peppers and cook for another 10 minutes.
4. Put the ribs in a saucepan, add potatoes, bay leaf, salt and black pepper to taste, a few slices of lemon to them. Pour in water (it should cover the contents of the saucepan). Bring to a boil, reduce heat to low, cover and simmer for 40 minutes, until meat is tender. 10 minutes before the readiness to add greens.

with champignons, boiled rice and herbs

Schnitzels wrapped in zucchini. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 120 g long grain rice

• 1 bunch of parsley
• 2 thin zucchini
• 400 g champignons,
• 3 art. tablespoons of vegetable oil
• 6 art. spoons of vegetable broth
• coarse black pepper,
• 6 thin veal schnitzels,
• salt.

Cooking:

1. Boil rice. Tear off parsley leaves and chop. Zucchini cut lengthwise into thin plates. Mushrooms also cut into slices and stew in 1 tbsp. a spoonful of vegetable oil. Pour in the broth, salt and pepper.
2. Rinse the schnitzels, dry them, wrap the zucchini in plates and fry in the remaining vegetable oil (2-3 minutes on each side). Salt, pepper.
3. Transfer the mushrooms in the sauce to the pan where the meat was fried and heat up. Mix rice with parsley. Arrange the meat, mushrooms and "kuschiki" from rice with herbs on plates and decorate the dish.

Goulash with sauerkraut. Photo: Oleg Kulagin/BurdaMedia

You will need:

For 4 servings

• 400 g of pork pulp,

• 200 g onion,
• 1 garlic clove
• 2 tbsp. tablespoons of melted butter
• 400 g sauerkraut,
• 1 st. cumin spoon,
• salt,
• ground black pepper,
• 4 tbsp. tablespoons ground paprika
• 500 ml broth,
• 1 PC. red sweet pepper,
• 100 g sour cream.

Cooking:

1. Meat cut into cubes. Peel onion and garlic and finely chop. Heat the oil in a saucepan and fry the meat well. Put in the same oil, fry the onion and garlic.
2. Add cabbage, sprinkle with cumin, salt, ground black and red pepper. Put the meat, pour the broth, cover and simmer for 60 minutes.
3. Cut the sweet pepper into cubes, add to the goulash and simmer for another 30 minutes. Salt, pepper, arrange on plates and add sour cream.

You will need:

• 1 kg beef pulp,
• 6 tubers of potatoes,

• 300 g broccoli,
• 2 carrots
• 2 cloves of garlic
• 60 g butter,
• 1 st. a spoonful of chopped dill,
• ground cumin,
• ground black pepper,
• salt.

Cooking:

1. Wash the meat, dry it, cut into wide slices, lightly beat off, salt and pepper. Peel potatoes and cut into slices. Peel the carrots and cut into circles, wash the broccoli and chop coarsely.
2. Put the prepared vegetables on the steamer grate so that the potatoes are on top. Salt, pepper, sprinkle with ground cumin and chopped dill.
3. Peel the garlic and put on the potatoes along with the meat. Cover and steam for 2 hours. Put the vegetables on plates and season with butter. Place meat pieces on top.