Known to everyone since childhood. Minimum food, maximum nutrition. A great solution when you want something tasty, but the fridge is empty.
Peel the potatoes and rub on a coarse grater. You can do the same with the onion, or you can just finely chop it. Add egg and flour to potatoes and onions. You can put more chopped herbs or fried mushrooms or play with spices. Salt, pepper and mix thoroughly.
Spread the resulting dough on a well-heated and poured with vegetable oil frying pan. It is most convenient to do this with a tablespoon, pressing each pancake on top of it a little. Roast until golden brown at both sides.
Serve with sour cream. Draniki are delicious both hot and cold.
George Wesley & Bonita Dannells/Flickr.comIf you had baked or boiled potatoes for dinner yesterday, then this recipe will help you.
Cut sausages into cubes and fry them in vegetable oil. Once golden brown, place them on paper towels to remove. excess fat. Fry the chopped onion in the same pan. When it becomes transparent, add the garlic passed through the press, diced peppers and seasonings to it.
Cut the potatoes in half, remove the core with a spoon, leaving the walls about 5-7 mm thick. Inside each half, put a little sour cream or yogurt and sausage and vegetable filling. Grate cheese on top.
The dish can be served on the table already in this form, or you can put it in the oven or microwave for a couple of minutes so that the cheese melts.
Seasonal: Cheapest after harvest. There can be any number of variations of this dish - it all depends on your culinary imagination. Here is one of them.
Prepare the vegetables by peeling and dicing them. Don't forget to get rid of the bitterness in the eggplants and remove the seeds from the peppers. Beans in lightly salted water.
Stack vegetables (except hot pepper and beans) in a well-heated and greased with vegetable oil frying pan or pan with a thick bottom. Simmer everything on low heat.
When the vegetables are soft and liquid, add tomato sauce, salt, pepper, oregano and other spices to your taste. Instead of tomato sauce, you can use finely chopped tomatoes in own juice. Now the main highlight of the dish is the chili pepper. The more you put it in, the spicier the stew will be.
Close the lid and simmer for 20 minutes. Serve with sour cream and bread.
A burrito is a Mexican flatbread with a variety of fillings wrapped around it. Since in our selection of dishes of an economical option, you can use Armenian lavash instead of tortilla.
Boil beans (preferably white) in salted water. Wash and chop the lettuce and tomato. Winter option - tomatoes in their own juice and Chinese cabbage.
Warm the pita bread a little and brush it with hot sauce. Arrange vegetables and sprinkle with grated cheese. Roll the pita bread into a tube or an envelope.
Serve with sour cream or other sauce of your choice.
Who said a burger patty has to be meat? In a budget version, it can be made from vegetables.
Grind boiled (as an option - canned) beans in a blender, but not much. Add chopped nuts, herbs, garlic, onions and egg white to it. Mix thoroughly, gradually adding flour. If it's runny, add more flour.
Salt, pepper, mix well again and refrigerate for 10 minutes. Meanwhile, toast the burger buns in a dry frying pan. Then pour in the oil and fry the formed bean patties on it. They should be about the size of a bun, but not too thick. You need to fry until crispy.
Brush the bottom bun with green curry paste, put the bean patty on it, pour the ketchup over it and lay the second part of the bun. If desired, you can add lettuce leaves and tomato slices to the burger.
This is a great solution when you want hot, but there is no time to prepare a full-fledged soup. At the same time, the dish is very, very dietary.
Take a three-liter saucepan and fill it with water about three-quarters. Bring to a boil. When the water is about to boil, salt it. Place peeled and diced potatoes into boiling water. Rinse and discard bay leaf.
When the potatoes are soft, the soup is ready! Pour it into bowls, adding a handful (or even more) of chopped onions to each of them. Whiten the soup with sour cream (the more, the tastier) and proceed to the meal.
This is both an independent dish and an excellent one. It is prepared very quickly, and the set of products is so elementary that it is sure to be found in any home.
Peel the onion, cut into rings and separate them. To get rid of excess bitterness of the onion, pour boiling water over it. It is most convenient to do this in a colander to immediately place the rings under cold water and prevent them from boiling.
Prepare the batter. Beat the eggs into the foam, add sour cream, flour and salt and stir everything with a whisk. If you like spicy, you can add pepper or mustard to the batter. In addition, grated cheese is sometimes added: this way the rings are more crispy.
Sprinkle the onion rings with flour, then dip in the batter and dip in well-heated vegetable oil. When a golden crust appears, you can take it out. Place cooked onion rings on paper towels to remove excess oil.
You can serve with any tomato.
The cheapest thing in the fish department of the store will cost you pollock. At the same time, it can be cooked in such a way that it tastes no worse than elite varieties.
Rinse the fish fillet, make sure that there are no bones in it, and cut into small pieces. Each of them must be rolled in flour and fried in a hot and oiled frying pan. This takes about 7 minutes.
Then, in the same pan, put coarsely chopped tomatoes and chopped green onions (the more, the better). Salt, pepper and squeeze a clove of garlic to the fish and vegetables. Stir and simmer for about 10 more minutes. If you see that there is little liquid in the pan and the contents begin to burn, add a little water.
At the end of cooking, you can sprinkle everything with grated cheese. This fish goes well with pasta.
Another dish familiar to everyone since childhood. Many housewives are experimenting with (or cottage cheese). Others think that classic version perfect.
In a deep bowl, mash the cottage cheese with a fork. Add salt, sugar and flour to it, break the egg. Knead the dough. It should be soft, but not sticky to the hands. If the cottage cheese is too greasy and wet and the dough does not stick together, add a little more flour.
Form cutlets about 2 cm thick from the resulting cheese mass. Fry the cheesecakes in butter for about 5 minutes on each side.
Cheesecakes are best served hot, although they are delicious when cold. They can be sprinkled with powdered sugar or poured with jam. Those who like the less sweet option eat syrniki with sour cream.
This recipe is puzzling for many: chicken, salt and that's it ?! But it’s worth trying once - and baking a chicken in the oven somehow becomes just too lazy. Moreover, in this case, it turns out just a breathtaking crisp!
Rinse the chilled chicken carcass and pat dry with paper towels. If desired, the chicken can be rubbed with dried herbs and lemon juice, but this is not at all necessary. If the chicken is fat enough, it will already turn out juicy and fragrant.
Cover the baking sheet with parchment and sprinkle salt on it with a layer of about 2 cm. Place the chicken on the salt with its back down and send it to the oven preheated to 200 ° C for 1.5 hours. You can test for doneness by piercing the chicken with a toothpick. If clear juice stands out, the chicken can be removed.
And what dishes hastily do you know? And are there people among the readers who can literally cook a delicious dish out of nothing?
Dinner, which is recommended to be given to the enemy, is the only full meal for most people who eat dry food during the day. Some count the hours until the evening to afford a delicious dinner, others cook a quick and tasty dinner, because their only desire is to fall on the sofa after a hard day, and still others are constantly looking for lung recipes dinner, so as not to fill up before bedtime and lose weight.
What to cook for in order to fully eat at least once a day and not harm your body? The fact is that in the evening the metabolism slows down, so food is absorbed worse, and all the calories are deposited on the hips and stomach. Nutritionists and doctors recommend having a protein or protein-carbohydrate dinner with a minimum of fat, and postpone sweets in the morning. The most healthy and delicious meals for dinner are lean meat, fish, seafood, cereals, vegetables, mushrooms, dairy products and some fruit. Such a meal gives strength, increases vitality and does not burden the stomach.
Most best recipes dinner preparations are collected on the Eat at Home website. If you came home tired, don't take store-bought dumplings out of the freezer, but use the tips for dinner from Yulia Vysotskaya. Agree, roast beef with coffee sauce and chicken baked with cheese and broccoli will not only relieve hunger, but also satisfy all taste buds. You can cook more simple meals – stewed cabbage with mushrooms and beans, rice with zucchini, meat cutlets with mashed potatoes, barley beef and baked pumpkin with green peas. If you want to eat healthy, satisfying and tasty, look for dinner recipes in our catalog and indulge in delicacies!
Nutrition for students is a stumbling block. Their life is not very adapted for the preparation of delicious, varied and healthy dishes. Yes, and they usually do not like this - to cook, but to wash the dishes.
And yet, in order not to earn a stomach ulcer and other diseases during your studies, you need to: eat regularly, be sure to eat hot at least twice a day, try to eat soup once a day, be careful about stale foods.
You can have lunch in the dining room (the best price / quality ratio if you eat soup and salad). But you will most likely be at home for breakfast and dinner. Breakfast can be tea sandwiches, yogurt, cereal, etc. For dinner, be sure to cook and eat something hot.
Most likely you will settle in a room for four (or even for five people). Your whole life will be spent in the company of neighbors. When people live so closely together, they often come together to organize meals. Indeed, it seems that it is not so convenient to eat, say, when the neighbors see off each piece with hungry eyes. However, take your time - eating together has its inconveniences, and they are quite serious. If the neighbors persistently offer options for combining food, it will be quite difficult to refuse (it is easier to agree than to explain why you do not want this). But at least don't provoke such a union yourself.
There are options for combining in pairs or something else. But this is exactly the problem described above (I eat, while others watch) does not solve.
If all the people living in the room unite for meals, then, as a rule, they are thrown off money for a certain period, and a "kitchen" duty is established. In doing so, it must be taken into account that:
It will be easier if you eat separately, without limiting your freedom of maneuver - agreeing, say, to have dinner together today (together we buy bread and stew, I peel potatoes, you fry, and Natasha washes the dishes), but without establishing a strict order and duty roster. Even if you eat together regularly, don't extend this to any piece you put in your mouth. Let dinner be joint (you probably have lunch in the dining room), but this does not mean that you should socialize every apple or curd cheese brought into the house for breakfast.
If someone is preparing to eat while the neighbors are not eating, it is quite acceptable to defuse the situation with the phrase: "I'm going to eat here, I would like to hope that this will not confuse you much." You can invite everyone to try: "Does anyone want to join my dinner a little?" If someone brazenly agrees, then give him just a little under the pretext that you did not particularly count on him. The rest is better to refuse or really "try", and certainly not to overeat a person!
Of course, the exception is the moment when you want a holiday, and you meet the neighbors with the words: "Guys, I've fried potatoes for everyone here - run for beer, someone, we're walking!"
In general, try to treat this moment delicately. If you think about it, you will always understand whether the person really wants to treat you or whether he offers it only out of politeness. Don't try to put someone in an awkward position. After all, you live with these people - it is better if you will be more pleasant to communicate with each other.
Never scold the food that someone else is eating in front of you ("These dog sausages - how can you eat them ?!" or "How can a person eat pasta even without sausage?"). Everyone has their own tastes - they must be respected. Moreover, everyone eats "according to their means" and according to their capabilities.
If you regularly dine in the dining room, then you are in luck. But in this case, there is still breakfast and dinner. More often, it is unprofitable, tasteless, inconvenient, etc. to eat regularly in the dining room. And here in full height the problem arises - what to cook?
In general, you need to understand that there are no strict recipes in cooking, that a mistake is there twice - and not a mistake at all, that a missing product can be successfully replaced with something similar, or even completely dispensed with (of course, if this product in the dish is not the main one - so, fried potatoes without potatoes, it still won’t work ...).
The simplest feeding options (requiring almost no additional products) will come in handy for the very first days:
Instant vermicelli soup
This is for the helpless. Instructions on the pack.
Instant porridge "Bystrov"
It also does not require long preparation and your efforts. Likewise - instructions on the package.
sausages
Well-known sausages - on the way home I bought 5 pieces of sausages and bread, came home, cooked, ate. The sausages are cleaned of cellophane and thrown into boiling water (there should be little water so that it only covers all the sausages, because what more water, the more tasty sausages are boiled). When you throw in the sausages, the water will stop boiling for a while. After it boils again, they are boiled for just a couple of minutes, because. in fact, sausages are a finished product, they are cooked only to warm them up.
Sausages
As a rule, they are tastier than sausages, because. more like meat. In cooking, they differ in that they need to be cooked longer - about four minutes (after all, they are thicker than sausages).
Eggs
They have a lot useful substances, and you can eat a couple of them at least every day. Cooked, ate. Eggs are lowered into boiling salted (it doesn’t really matter how much salt, for example, a teaspoon per liter of water) water (there can be a lot of water, then it will boil again faster after lowering the eggs, and the shell still prevents anything from being boiled out of the egg). After boiling, cook for 4 minutes. Then they are taken out and dipped in cold water for half a minute, so that they are better cleaned. The water is salted so that the eggs do not burst during cooking. But more the right way is to take an ordinary needle and pierce a tiny hole in the shell at the blunt end of each egg before dropping them into boiling water, then they will not burst for sure.
Pelmeni (from a pack)
Going home, you buy a pack of frozen dumplings (as close to home as possible - otherwise they will thaw along the way and stick together in one lump). Arriving, you quickly boil water (about a liter and a half per pound), salt (half a teaspoon) and pour the dumplings from the pack into the boiling one. You can add pepper, bay leaf and half a small peeled onion before pouring. If the dumplings are already stuck together, it’s better to tear the lump into small pieces and throw them into boiling water already (you will get “lazy dumplings”).
chicken leg
The following dish is most similar to real food: on the way home, you buy a chicken leg, rinse it at home under the tap without defrosting, put it in a saucepan and fill it with tap water (let it cover it all). Put it on the stove and wait until it boils, after which you reduce the heat to a very low boil of the broth (in fact, it doesn’t matter to which one, but if it boils strongly, the broth can splash out of the pan and also boil away strongly during cooking - make sure that it does not boil away all, otherwise everything will burn in the pan without the broth). Leave to cook. The foam may not be removed. The leg is ready in 30 minutes. Readiness is determined by tearing off a piece of meat from the main leg with a fork. If it separates easily, then it’s ready (after 50 minutes of boiling, the leg is ready for sure, you can no longer determine anything, but eat it right away).
Now take the chicken paw out of the pan and eat it. Drink broth.
Left in a cool place overnight, the broth usually (if not a lot of water was poured during cooking and it boiled away decently) turns into jelly, which can be used for breakfast with bread without warming up.
You can salt both the broth when laying the chicken (about half a teaspoon per liter of water), and immediately before use (to taste). When cooking, you can add bay leaf, pepper, half a small onion to the broth - but this is all no longer necessary.
Meat
A piece (to fit into the pan) of meat is bought. It is better that it contains less fat and bones (usually they take beef, you can also boil pork, but it is fatter).
Further, the meat is treated like a chicken leg, with the only difference being that it is cooked longer. So as not to think - cook for three hours. Here, be sure to make sure that the whole broth does not boil away. Since the process is long, it is better to buy a larger piece of meat in order to cook it once, but it lasted for several (2-3) days. True, the pot with meat and broth should stand in the refrigerator or in another cool place.
In order not to forget that dinner is being cooked in the kitchen, it’s better to set an alarm clock (the bell will remind you that it’s time to see how the pan feels there).
For greater freedom of maneuver in cooking, you must always have some equipment and products in the room. You will need:
Food prepared for the future, as well as some food bought with a margin, should be in the refrigerator or in a cool place. If there is no refrigerator, you can almost always store food outside the window. It is cold outside at night from September to May. True, if the windows are south and direct light shines on your supplies all day Sun rays, then this is no longer a refrigerator! Then it’s better to drag everything into the room for a day (and also not leave it in the sun).
In frosts (when the temperature outside drops below zero degrees), food should also be stored outside the window carefully (it is better to place them between glasses or on a windowsill inside the room - although they can freeze there too). The liquid will freeze and may break the dishes (bottle, jar) in which it was stored. Vegetables, fruits, dairy products, sausages and, in general, "ready-made products" also do not like frost - frozen and thawed they change their taste, and vegetables and fruits can only be consumed by throwing them unfrozen into boiling water (into soup, compote, etc.). .d.). But sausages or sausages, for example, tolerate freezing, but they will need to be cooked either longer or after defrosting. Ready-made cooked rice, for example, can also be completely frozen for several days, and then thawed, reheated in a pan and eaten. Frozen eggs are inconvenient to cook, although nothing bad will happen to them when frozen. But here's what you need to keep in mind - no product will survive the freeze-thaw several times, avoid this.
Without a refrigerator in the cabinet can be stored:
To lie for several days in bags folded into a string bag and hung outside the window can be: butter and margarine, dairy products (sour cream, kefir, fermented baked milk, yogurt, etc.), eggs, sausages, sausage, smoked and salted fish. Also, with caution, you can hang the broth directly in the pan or poured into a jar (or a saucepan with porridge).
It is better not to leave it outside a cool place (at least more than overnight): meat and dairy products, butter, cakes and pastries with cream, ready-made cereals and soups, open canned fish and meat (in no case! they should be eaten immediately, it is better not to leave them in the refrigerator for more than a couple of hours).
Omelette
Heat up the pan. Melt any fat (a little - just to grease the bottom). Heat up the pan for a couple more minutes. Break the egg held over the pan in the left hand with a blow of the knife held by the right hand, and breaking the shell into two halves, carefully pour the egg into the pan. Next. Next ... Sprinkle with salt, pepper (a little). If the yolks managed to keep intact, you get fried eggs. If not, you can mix everything with a knife already in the pan (they say, you don’t really want to eat them whole) so that they are better fried. Fry for three minutes until the protein thickens.
You can fry slices of any sausage, slices of bacon, chopped sausages or sausages, chopped onions, tomatoes in a pan before beating eggs - and almost anything. Fried eggs allow any additives, it only becomes tastier.
Oatmeal for the Thrifty
What is it, Berimor?
- Oatmeal, sir...
The attractiveness of the recipe, on the one hand, is its simplicity and the fact that the products for its implementation do not need a refrigerator. On the other hand, porridge will cost you much less than the same "Bystrov".
You will need products: milk powder (1/4 cup), Hercules (cup), sugar (2 teaspoons), salt (1/8 teaspoon). The number of products and even proportions can be freely changed based on needs, possibilities, and simply “to taste”.
Mix milk, salt and sugar with Hercules to facilitate dissolution without lumps, pour boiling water (1 part of the mixture into 4 parts of water - the proportions can also be changed, depending on the desired density of the result), stir well. All this can be poured into the bowl in which the porridge will then be cooked. Infuse for at least 20 minutes, but the more, the easier the cooking process will go. Exotic lovers can add raisins or dried apricots there (or you can add it just before cooking or even on a plate before eating porridge).
It is convenient to pour the mixture in the evening to cook porridge in the morning for breakfast. At night, the poured mixture can be left simply on the table (does not require placement in a cold place), but should be covered from cockroaches, if any are found in the house.
The swollen mixture over low heat, stirring constantly, must be cooked until tender. The process will take approximately 5-10 minutes. More precisely, readiness is determined by the fact that the porridge begins to puff - the mixture thickens, and the bubbles formed during boiling break through it with the sound "Puff".
Give and take with the words from the epigraph.
Potatoes
Potatoes are better to buy more - for example, a bucket. It is bought in the market (mini-markets near the store), it is rarely found in stores - only in vegetable stores and, as a rule, it is worse. Let potatoes always be at home - fry, boil and eat with herring or bacon, throw in soup.
Potato boiled "in uniform"
Potatoes can be boiled "in uniform" (without peeling). To do this, wash a few potatoes, put them in a saucepan and pour cold water(so that the water covers the potatoes), put on fire. When the water boils, it is better to reduce the fire to a slight boil of water. Potatoes will be cooked in about 20 minutes of boiling. If in doubt whether it is ready, you can check: if the potato is easily pierced with a knife blade, then it is ready. It is not recommended, however, to poke all of them, otherwise the potatoes may boil (fall apart into pieces). It is better not to boil potatoes if you boil them in salt water (a teaspoon of salt per liter of water, approximately).
Boiled potatoes are taken out of the pan, peeled and eaten: with milk, butter, salted or smoked lard, with salt or smoked fish, with sausages, with vegetables - with anything!
Boiled potatoes can lie in the closet for about a day (and in the cold even longer), and then they can be peeled, cut, poured into a pan with heated fat, sprinkled with pepper, salt, fry, stirring (fry for about 5 minutes). Get a hot meal. You can then pour it directly in the pan with sour cream, ketchup or a mixture of them and, closing the lid, hold it on low heat for another 5 minutes so that this mixture boils.
boiled potatoes
Potatoes can be peeled before cooking (if not too lazy). In this case, it can be cut into pieces (if it is large) 2-3 centimeters thick - and then it will cook much faster (it will boil for 10 minutes). You can put water on the fire in advance (while you are peeling the potatoes) and pour the potatoes into boiling (or just hot) water.
You can throw whole peeled potatoes into the broth when you boil meat, chicken legs or soup. In the same place, they can be stored in the broth for several days, until you catch them from there, heat them up (in a toaster or in a frying pan with the addition of oil) and eat them.
Fried potatoes
Requires for cooking, in addition to the potatoes themselves: a frying pan, fat, a knife and the ability to peel potatoes. Cooking with potatoes in mind will take some time. However, this dish is traditionally loved by students, so it's worth the effort!
Potatoes need to be peeled. It is better to do this over the sink, before cleaning, wash each potato under running water, then peel (throw the peel into the sink), wash the peeled potato clean and put it in a saucepan. Then the peel is thrown out of the shell, the hands and the shell are rinsed and they begin to cut the potatoes. Peeled potatoes can stand for a while, but they must be immediately poured with cold water (without water, it will darken within half an hour or even earlier). Potatoes flooded with water can stand for more than a day, but in this case, the water must be changed periodically (at least three times a day) - drain the old one, holding the potatoes with a half-covered pot lid, and pour fresh colder water from the tap. They cut the potatoes into small pieces less than a centimeter thick, they should also not be very large in width.
After the potatoes are cut, put a frying pan on the fire, let it warm up for a minute. strong fire. Then you need to put fat in the pan. Potatoes can be fried in: sunflower oil, unsalted lard, margarine, fat from canned stew, fat peeled from chicken legs, etc. Vegetable oil is simply poured into the pan and wait a minute until it heats up, margarine and fat from canned food are laid out in pieces and melted, lard and fat from the legs are cut into small pieces (the smaller the better), poured into the pan and heated for about three minutes, until from fat is rendered out of them (then you can catch and eat the remaining cracklings so that they do not burn during the frying of potatoes). Rock the pan and tilt it from side to side to spread the fat or oil evenly. The layer of melted fat in the pan should be about half a centimeter. After that, fall asleep potatoes. Caution - there will be a terrible crack, hiss and splashes (than less water in chopped potatoes, the less it hisses and spits) - it is better to immediately cover with a lid so that everything settles down there by itself. Then three or four times you need to repeat the following steps: wait 5-7 minutes, open the lid and mix the potatoes thoroughly with a knife, fork or spoon. After the second stirring, reduce the fire. Before the last mixing, you can add salt (about half a teaspoon sprinkle evenly into the pan) and mix again. Should be ready soon...
There are options: potatoes with fried onions, with garlic, with pieces of meat, etc. But this is for more experienced cooks.
Pasta
Pasta is great because it doesn't need to be peeled (unlike potatoes) and is easier to buy. Put the pasta in boiling salted (half a teaspoon per liter of water) water, wait until it boils again, and reduce the gas to a slight boil. There may be a lot of water. Make sure that at the moment of boiling the water, along with the pasta, it does not run away from the pan. If the pasta is long, then it is better to break it before filling it so that it fits in the pan without any problems. Cook pasta for 10-15 minutes. Get one for testing. When ready, drain the water.
Water can be drained using a sieve. If there is nothing similar on the farm, then it is better to choose larger pasta (feathers, horns) and drain the water from under a loosely covered lid. With such a drain of water, steam rushes from under the upper edge of the lid vertically upwards - be careful not to burn yourself.
After draining the water, you need to quickly put fat into the pasta (butter is recommended) and mix - otherwise they will stick together.
Pasta can be eaten with butter, with ketchup, with sausages, with vegetables, with stew (the jar falls into the pan after draining the water and for some time it all warms up on the fire with vigorous stirring), etc.
Meat fried
There is an opinion that only exceptionally experienced cooks are able to fry meat, so students often deny themselves this pleasure. This is not so - frying meat is very simple, and also fast.
If the meat is bought in the form of semi-finished products (entrecotes, chops, frying, etc.), then the process is generally greatly simplified. If they buy a piece of the real raw meat, then it must first be cut correctly. For frying, it is best to take lean pork or turkey (turkey can be considered meat, not poultry - it tastes slightly different from meat) - they are fried faster and chew better fried. You need to know a few rules:
The pan must be heated, pour in a little (just to grease the bottom) sunflower oil and heat the oil for a couple of minutes (if the pan with the oil is not hot enough, the meat will stick to it). Then the meat is carefully laid out along the bottom of the pan or simply poured into it in a bunch if the pieces are small. From above, you need to sprinkle the meat with salt (if you didn’t salt it in advance) and pepper (sparsely, but evenly, it’s better to pour less - add salt in a plate, you can’t fix the oversalting). However, it was possible to salt and pepper the pieces even before putting them in the pan. They fry the meat over high heat for a very short time - about three minutes, then turn the pieces over to the other side and fry for another two minutes (the sides should look appetizingly browned, when piercing a piece of meat with a fork or knife, clear juice should stand out, not blood - then the meat is ready).
While the meat is fried, it would be good to peel and cut a couple of large onions into thin half rings (the onion successfully complements the meat). When the meat is removed from the pan, onions are poured into it and fried in the fat remaining after the meat, stirring until golden brown.
If the meat is cut finely, then turning each piece is tormented, so you can just mix it every 2 minutes, and fry for 8-10 minutes (longer than coarsely chopped, because finely chopped, as a rule, they pile more into the pan - not in one layer). Chopped onions in this case can be immediately poured into the pan mixed with meat. Salt and pepper everything together.
Fried meat with onions can, if desired, pour half a glass of sour cream directly in the pan, cover and hold on low heat for five to eight minutes. Get stew with sauce.
Chicken liver in sour cream
On the way home, buy a package of chicken liver (sold in stores, in the same place where chicken legs, chickens, etc.) and a package of sour cream (you will need 100 grams - half a glass, the rest can be eaten for breakfast). Chicken liver is packed in such small foam troughs (about 15x25 cm in size), tightened on top plastic wrap. The weight there is 400 grams - this is enough to eat for one person or two with a side dish. If you have time - leave to defrost, if not - cook immediately.
Peel the onion and cut it smaller. Heat the pan and pour sunflower oil into it - a little, just grease the bottom. Warm up for a couple of minutes. Shake out the liver from the pack onto the heated oil (you can cut each piece - a liver with a heart - into 3 pieces beforehand). If the liver is not thawed, then make the fire weak, close the lid and wait until it thaws and falls apart into separate livers. Then add onions, add fire, stirring, fry the liver with onions for 5-10 minutes (fry on all sides). If you haven’t cut it into pieces raw, you can cut it with a knife right in the pan now (or you can leave it in large pieces until the end). Salt (a third of a teaspoon without top), sprinkle with pepper (if you want), put a bay leaf (if any), pour in sour cream (half a glass), cover, reduce heat. Simmer for 10 minutes. Done.
Soups
Soup is very right dish for student meals. Soup can be cooked for the whole room, you can cook a large pot for several days. Soup can be boiled big piece meat and whole potatoes and have soup for lunch and meat and potatoes for dinner. The soup will stand today or tomorrow without a refrigerator (if the room is not very hot), and you can keep it in a cool place for four days.
If you do not like soups since childhood, think about it, maybe we are not talking about those soups at all (usually soups are eaten for the first before the second course, therefore, it happens that they are boiled liquid and practically without meat). And here they are talking about completely different things (so that you can eat it as an independent dish, without additional ones): cook the soup thicker - let it be something in between stewed potatoes and soup, put a larger piece of meat in it - you will like this soup for sure.
The base of the soup is the broth. Usually for the broth they take a piece of beef with a bone (the more meat on the piece, the more meat in the soup!), Larger, but to fit in the pan. You can also cook from pork, but it is better to cut off the fat - it is superfluous in the soup. The meat must be rinsed under the tap, put in a saucepan, pour cold water over it, cover with a lid and put on fire. You can not remove the foam - the foam is dirt and curdled proteins, but you washed off the dirt when you rinsed the meat, and the proteins still did not bother anyone (if the soup is not so transparent, it does not matter at all). As soon as the water boils, the fire must be reduced to the weakest boil and the broth should be left to simmer for three hours. Make sure that the water does not boil away (if anything - top up).
If you don’t have enough patience to cook the broth for three hours, then it’s better to take not meat, but a chicken leg or a couple of legs (they are cooked for half an hour) or a jar of stew (pour what is considered meat from a jar into boiling water and boil for five minutes) or meatballs (for a pack of grams of 200 raw minced meat, break one raw egg, salt a little, mix thoroughly with a fork, put in boiling water in small pieces, cook for about five minutes).
At the end of cooking, the broth is salted - about a tablespoon without a top of salt per three-liter saucepan. If the broth has boiled away a lot, add water to the desired amount and boil for five minutes (culinary experts believe that you need to tear off your hands to add water to the finished broth, however, this is just foppery, because it will practically not affect the taste).
If the broth was cooked from meat, then it is strongly recommended to remove the meat from the broth when it is cooked, separate it from the bones, throw out all the bones, and send everything recognized as edible back to the pan. This is not a very pleasant procedure, because. meat (do not burn yourself, you have to wait a little while until it cools down) is torn right by your hands, and your hands are all covered with a layer of fat ... But if you do these actions right away, this will save you from subsequent picking in your plate while eating (when your hands it’s not customary to dig there!) in vain attempts to separate edible pieces covered with pasta from bones and cartilage.
For chicken legs, vermicelli is more suitable - get chicken noodles. For peas or beans, it was good to add something smoked to the meat for cooking the broth - pieces of smoked sausage, smoked ham skin (catch and discard after cooking) or bones of smoked meat. Vegetables (or frozen champignons) can be put in the soup along with rice (or potatoes, or vermicelli, or peas) - they will not interfere. But it’s not customary to put rice with vermicelli together ...
While the filler is being cooked in the broth (potatoes, rice, pasta or something else), you need to peel and cut the onion (one large onion). Pour sunflower oil (a couple of tablespoons) into a preheated pan, heat for a couple more minutes, add onions, fry, stirring, for about three minutes (fry). You can also add finely chopped carrots and fry it for another three minutes over low heat. You can add finely chopped tomato or sweet pepper or mushroom or pickle or something else or all together (fry for a couple more minutes on very low heat) - dressing will give the soup a certain flavor. Then pour it all from the pan into the pot with the soup.
As a soup dressing, you can also use ready-made (issued from home in a bank) salty dressing. To prepare such a dressing, tomatoes (you can also green), carrots, sweet peppers, onions, greens in free proportions are finely cut, sprinkled with salt, put in jars (it can be stored in a cool place until spring). In this case, only onions are fried (and even that is not necessary), and the broth does not need to be salted (do not salt, because the dressing is salty - add salt!!!). After pouring the fried onions into the soup, the dressing is scooped out of the jar with a spoon and put directly into the soup (a spoon or two or three: the main thing is not to oversalt!).
They add a couple of bay leaves, perhaps pepper ... You can have a lot of chopped greens (dill, parsley, green onions), or you can put it directly on a plate. Boil the soup over low heat for another five minutes. Ready.
If it turns out that you dine in the same room more and more often, being invited to visit there, think about how it all happens? Whose money do you eat, and whose labor was invested in preparing dinner and cleaning dishes. These costs must be compensated somehow.
If, for example, the same girl regularly feeds you dinner, and you, in turn, feed her lunch in the canteen at your own expense, then we can assume that the balance is maintained. However, pay attention - her neighbors may show dissatisfaction with your constant presence. This can be easily avoided if, when entering the room, you hint to them how beautiful they all look today, or if you bring a chocolate bar to tea from time to time.
If they all cook and clean together (or take turns), buy food together, and you come to visit someone alone, this is an unstable situation. Most likely, this will end in a scandal - soon you will be asked from there. To prevent this from happening, it is necessary to somehow compensate for the material and labor costs of all participants, either by purchasing products from time to time (bring a couple of buckets of potatoes from the market, for example), or by “labor contribution” - regular dishwashing, for example.
Similarly, if such a situation develops in your room, it is better not to run it and not bring it to a scandal. As soon as you feel that what is happening is stressing you out, try either to get out of joint eating yourself (without focusing on the reason), or, perhaps, after consulting with other participants, hint to the host neighbor that it is difficult for you to feed all those who come who do not participate in any way. process. Don't be afraid to offend anyone - if you get angry inwardly, the situation will only get worse.
Olga Focht (Anykey)
Or will parents not give money to a student and food, will he eat on his scholarship of 1-3 thousand? If they give for food, it means that at least some money is available. Even home students, at best, take sandwiches prepared by their mother from home, and ...
Discussion
Do you really think that your children are helpless babies who have been weaned off their boobs? They will not die of hunger. And they don't need your advice. In our room, in the first year, there was no refrigerator, there was no stove. There wasn't even a table. There were no legs on the beds either. Moved two shell nets, covered. That's the whole situation. Tasks were performed lying on the bed, notebooks on the floor. I don't remember what I ate. But 18 years have passed and everyone is alive. In the first year, the main thing is not what to eat, but what to eat. And what, they will find. Until the morning it will definitely not deteriorate.
09/05/2018 04:19:56, A Lie1) find out if it is possible to put a personal refrigerator in a dorm room.
2) buy a new refrigerator (so that with a guarantee). Buy in person.
Someone from the room will buy another household appliances for general use.
Today they live together, tomorrow everyone fled with their own equipment.
Cooking recipes, help and advice on cooking, holiday menu and reception of guests, selection of products. Of course, I try to cook more on the weekends so that it lasts for a few days, but it doesn’t always work out.
Discussion
I make blanks, semi-finished products, freeze them in containers or bags, when I need to take them out, defrost them ahead of time and cook them in half an hour. The cartoon also helps.
The Internet is full of simple and quick recipes. Dinner in 15 minutes
do you have a multicooker?
I usually put meat in it to cook at night. already broth. there just a boiled egg and chopped green onions - that's the first thing.
you can bake something whole. chicken thighs with rice, pork.
Macaroni and cheese is an excellent self-sufficient dish.
Parents of Moscow students living in a dormitory, tell me, how much money do you send to your child every month? Relatives are determined to send their daughter to study at a Moscow university (middle echelon). It is assumed that will study on a budget.
Discussion
I have a son - a Muscovite, I give him 9-10 thousand a month for food and travel. But! He eats breakfast, dinner at home, on weekends he also eats at home. With this money, he has lunch at the university twice a day (a growing organism :)). For the rest of the entertainment he earns for himself (he works as a tutor). So for all 10 thousand a month - quite back to back, you have to earn extra money.
My daughter is in her 4th year in Moscow. I give 10 thousand a month, but it's back to back. Hostel fee is approximately 900 rubles. and a ticket from home to Moscow separately. He takes food from home, but very little, because. hard to drag. Eats in the student canteen and cooks in the hostel. Washes in the laundry. I used to carry everything home, but it's hard. Travel on a social pass. They pay for the Internet along with other girls, a room. Lives modestly, without clubs. He goes to the cinema, sometimes to cafes. She buys some cosmetics. While there was no Internet, the first months, a lot of money was spent on communication.
If it is possible to bring food from home, it will be helpful. You will also need an initial investment for the arrangement. For example, we bought a refrigerator together with other girls, bought a microwave oven, an electric kettle, a bedside table, curtains, a chandelier, a printer. The laptop was bought specifically for study.
Hmm ... First thought: what kind of tomatoes were these: 3 pieces for 15 rubles? For me (at provincial prices), only tomatoes would "eat" half of the steward declared by the author. In the photo - 2 tomatoes, and the photos are clearly not taken by the author (very different from the rest).
RUB 11.58 - which are declared as the cost of potatoes - according to the check (from Magnit) they are punched as 11.00 rubles. for fresh cabbage.
The expenses do not include salt-spices and oil, without which at least half of the declared dishes (pasta-pasta, stewed cabbage, fried potatoes and country-style ones cannot be cooked, (and the remaining dishes can be cooked, but it will be completely tasteless :)
It is absolutely incomprehensible what she had for breakfast and dinner - the declared set of products can, of course, be stretched for a week ... for lunches. Or for daily snacks - if there are a couple of tablespoons every 2 hours :)
Did the girl only drink tap water? I don’t know how it is in Smolensk, but in our city it’s only for drinking water in a week it would take more than 100 rubles.
In general, the girl does not say a lot of things :) They have a rather expensive buffet at the university, but she does not have time for a business lunch. According to the rules, you can cook a lot of dishes - both main dishes, salads, and desserts, and it will all be very tasty, but if you don’t know how, it’s better not to take
Chicken breasts are a nice thing. Breaded and 2 minutes on each side over high heat. They save me when I don't have time to cook. BUT, I defrost them in the morning in the refrigerator. If there is puff pastry, also defrost it in the refrigerator in the morning - any filling - vegetable, meat - and the pie is ready. You can boil the broth for a couple of days. Freeze part. And to the arrival - add sautéed vegetables + pasta like stars, or noodles. Soups without meat, with lentils, peas, and beans are now going with a bang. You can use canned legumes - they reduce cooking at times. All soups with passerovka. They are light and inexpensive in time, and even budget.
I also remembered a potato casserole: meat like beef stroganoff, marinate with spices and chopped onions in the evening. In the evening of the next day, take out the meat, put it on a greased form, cut the potatoes on top like chips. Pour in sour cream mixture. You can top it with cheese 10 minutes before it's done. Instead of meat, mushrooms will also go.
Salt, pepper, etc. - and into the oven. After readiness, it is worth holding for half an hour in the switched off oven - for some reason, it is in this mode that it is better saturated with lemon juice.
It's simple, but it looks very very, not to mention the taste. And you can say with feigned modesty - chicken stuffed with lemon. :-))))
my favorite and fast food: Take chicken or semi-finished chicken (legs, wings, breasts), salt, put on a baking sheet and sprinkle with Curry (chicken seasoning) and into the oven (or better in a microwave oven with a grill. Cook for no more than 20 minutes). In the process of cooking, it is necessary to pour a couple of times with fat-juice, which is melted from the chicken. While the chicken is cooking, the side dish is made.
Or you can do the same fish in the oven: cut the fish, salt, sprinkle with onions, pour mayonnaise and into the oven. It is very tasty if you put potatoes cut in circles under the cabin.
For your family to be happy and healthy, it must be well-fed. During the day, any hostess begins to be tormented by the question: What to cook for dinner? And she wants to cook something enchanting and unusual, with a minimum expenditure of money.
Today we will not cook overseas dishes, but feed ourselves and our family with simple vegetables from our garden and inexpensive products from the store. Let me tell you right now, I will be there.
You can make an original and non-standard dish from minced meat. In simple words- surprise.
2. We have prepared minced meat to fill the noodle nests.
3. We take nests from noodles and fill them with cooked minced meat, as in the photo.
4. Put the filled nests with minced meat on a plate.
5. For frying, cut the second onion into pieces and chop the carrots on a coarse grater.
5. We put the pan on the fire, pour in the sunflower oil and fry the prepared onions and carrots. Salt a little.
6. After a while, add tomato paste and fry for another 1-2 minutes.
7. We spread the filled nests on top of the roast.
8. Then pour hot water to cover the nests. Close the lid and cook for 20-25 minutes.
9. Put the finished nests with minced meat on a plate and cover with cheese from the plates on top.
You can eat it without cheese if you like. Bon Appetit!
2. Peel the onion, cut into rings. Mince the garlic.
3. Wash the tomatoes and cut each into 4 parts.
4. In another pan, lightly fry the onion and chopped garlic in oil. Add tomatoes, peppers, chopped green onions and salt. Simmer, stirring, for a few minutes.
Then put the fried wings to the stewed tomatoes and simmer for another 3-4 minutes.
Sprinkle with chopped parsley before serving.
Chops, rice, sauce spread out on plates, garnish with parsley and lemon balm leaves.
After watching the video, you will learn what to cook for dinner in a budget option.
2. Cut the onion into half rings.
3. Prepare the sauce. Put mayonnaise and sour cream in a bowl. Squeeze the garlic and sprinkle with paprika.
4. Add black pepper and grated cheese.
5. Mix all the products for the sauce in a cup well.
6. Add dill greens to the sauce and mix.
7. Pour oil into the bottom of the baking dish and grease the sides and bottom with a brush. Spread the chicken pieces in an even layer on the oil. Salt and pepper it.
8. Put chopped on a layer of sauce onion. Pepper the onion a little and salt to taste.
9. Put the remaining pieces of fillet on the onion layer, which we spread with the remaining sauce.
10. Cover again with a layer of onion, which is covered with grated hard cheese.
11. In such a finished form, we send it to the oven heated to 190 degrees C for 25 minutes.
12. Chicken fillet in the oven is ready.
Cook for dinner chicken fillet can be done quickly and easily.
Casserole is a hearty and quick meal. What is your opinion?
In this recipe, you will learn how to cook crispy breaded fish for dinner. This method is suitable for fish from any fillet. The fish is juicy on the inside and crispy on the outside. Cooking recipe without oil.
2. Cut the fish fillet into portions. Then salt and pepper the fish on both sides.
3. Add dry garlic and marjoram to a cup with mayonnaise. We mix everything until smooth.
4. Pour paprika into dry bread crumbs and mix.
5. Spread each piece with sauce and roll in a dry mixture.
6. Put the breaded pieces of fish on a baking sheet covered with baking paper and put in the oven preheated to 190 degrees C for 20 minutes.
7. We take out the finished fish from the oven and see a beautiful crispy crust.
You can serve salad or mashed potatoes as a side dish for fish.
2. Cut the meat into small pieces and spread to the carrots and onions. We continue to fry everything together. Then salt, pepper and add a little ketchup.
3. Pour buckwheat to meat and vegetables and fry together for 2 minutes.
4. Then add water, cover with a lid, and simmer until the meat and cereals are ready.
5. When finished, the content looks like in the photo.
This recipe removes the question: What to cook for dinner?
2. Pour the chopped ham on top of the pasta. Sprinkle the top of the ham with fried green onions.
3. Making the fill. Break 2 eggs into a cup, salt, pour turmeric, dry garlic and pepper. We stir everything.
4. Then pour water and milk. We mix everything.
5. Pour the fill into the mold.
6. And top with grated cheese.
7. So that the cheese does not brown ahead of time, and the pasta is well baked, we close the form with foil. We put the form in the oven preheated to 200 degrees C for 40 minutes.
8. Then remove the foil and bake for another 10 - 15 minutes to brown the crust.
Pasta casserole is ready.
Please don't be surprised. Now we will solve the problem of what to cook for dinner quickly and according to the recipe of a neighbor from Greece. According to him, we take the products by eye, at will.
2. Cut the pork meat into pieces and put the cauldron on the fire.
3. Pour sunflower oil into a cauldron and start frying pieces of meat.
4. Salt the meat and lay all the vegetables cut with a knife. We fry everything well and add dry spices. Add tomato paste and continue to stew vegetables with meat.
5. Then add the chopped potatoes and mix.
6. After a few minutes, pour hot water and simmer until tender.
We taste the broth, for readiness - potatoes and meat. Turn off the fire and sit down to eat.
The recipes provided undoubtedly solve the question: What to cook for dinner. The choice is yours.
Ingredients:
Chop the vegetables, salt, lightly knead for juiciness and season with a sauce of sour cream, mayonnaise, vinegar, yogurt, sugar and mustard.
Ingredients:
Boil the potatoes, peel, cut into cubes and pour over the vinegar so that it is absorbed. Dice other ingredients, mix everything and season with oil and mustard.
Ingredients:
Knead the batter from dry ingredients, milk and eggs. If the sausages are long, it is better to pour the dough into a glass. Dry the sausages, lightly sprinkle with flour, put on skewers and dip in batter, deep-fry until golden brown. Blot excess fat, put on lettuce leaves and serve with ketchup.
Ingredients:
Grind the sifted flour with soft butter, add one egg and knead a dense dough. Roll into a ball and refrigerate for 30-50 minutes. Simmer the pumpkin pieces until soft and puree. Mix with sugar, spices and cream. Roll out the dough into a cake and bake the base (15 minutes at 180 degrees). Pour the whipped filling and put the cake in the oven for another 40-55 minutes.
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Gently melt the chocolate with butter until smooth, stir in the flour, beat the eggs and sugar separately, combine them with the chocolate mass, put them in a greased form and bake at 200 degrees under parchment or foil for 20-25 minutes. The inside of the brownie should be slightly moist.
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Cut all the ingredients, except lettuce leaves, into small pieces, sprinkle the apples with lemon juice, lightly fry the nuts. Mix, season with mayonnaise and put on lettuce leaves.
Ingredients:
This dish is prepared in in large numbers hot oil. Potatoes, cut into thin sticks and dried with a towel, should be fried in two steps - until light, and then until golden brown. Small pieces of fillet are dipped in a batter of well-mixed flour, beer and baking powder, deep-fried for 5-7 minutes, until evenly fried on each side. Serve with a sauce of finely chopped cucumber, onion and mayonnaise.
Ingredients:
Dry a piece of tenderloin, roll in flour, and fry in oil on all sides. Put on foil, salt and pepper, coat with honey, mustard and basil sauce. Wrap the foil well, bake the roast beef in the oven for 1 hour at 200 degrees. Serve cut into portions with any side dish.
Ingredients:
Fry minced meat with vegetables until tender, add salt, sauce or other seasonings. Boil potatoes separately, mash with butter. Put the meat with vegetables in the form, mashed potatoes on it. Bake at 200 degrees for half an hour, sprinkle with grated cheese at the end of cooking.
Ingredients:
Boil rice until tender in milk with sugar and lemon zest. Add the egg yolks to the rice, beat the egg whites and gently fold into the rice mixture. Bake in the oven for 10-15 minutes (you can immediately spread out on baking tins). Serve sprinkled with cinnamon, with any jam or sweet sauce.
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Boil mushrooms and liver in salted water until cooked, cut into cubes. Chop the onion and fry in butter until golden. Cut the cucumbers, combine the ingredients, pepper and season with mayonnaise.
Ingredients:
Grate potatoes on a coarse grater along with onions. Squeeze out excess liquid. Salt. Spread in a pan with heated oil in the form of cakes, fry for 2-3 minutes on each side. Serve with sour cream and chopped herbs.
Ingredients:
Mushrooms are fried in butter with onions, the egg and cottage cheese are thoroughly mixed, salt, pepper, herbs are added to taste. The loaf is cut into thin slices, spread the curd mixture, mushrooms go on top.
Ingredients:
Mushrooms clean, fry. Separately, fry the potatoes cut into large sticks until half cooked. Then, in the same oil, fry the onion, cut into half rings. Add tomato paste, sour cream and flour to the onion, boil a little, then combine all the ingredients in a large saucepan or saucepan, simmer over low heat for 30-40 minutes. Serve with chopped herbs.
Ingredients:
From milk, four eggs and a third of sugar, knead the dough, bake thin pancakes. From cottage cheese, a third of sugar, raisins and butter, make a filling, wrap it in pancakes. Put the pancakes in a buttered form. Mix sour cream with eggs and sugar residues. Pour the mixture over spring rolls, bake until golden brown at 180 degrees.
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Boil the beets, peel, finely grate or pass through a meat grinder. Grind together garlic, nuts, capsicum, salt, cilantro, dilute the mixture with wine vinegar, add to the beets and mix thoroughly.
Ingredients:
Cut tomatoes, onions and cucumbers. Prepare the sauce by passing the nuts, garlic, pepper through a meat grinder, dilute the mass with a little water and vinegar. Pour eggs with tomatoes sauce, sprinkle with finely chopped herbs.
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Fry chopped onion, add tomato paste and a glass of water, simmer for a few minutes, add beans. After boiling most of the liquid, add finely chopped peppers, garlic, corn and herbs. Salt to taste and bring to a boil.
Ingredients:
Cut the chicken into pieces, fry well, pour up to half the height of the pieces hot water and simmer over low heat. After half an hour, put chopped onion, at the end of cooking, add heated tkemali, dill, coriander, pepper and salt.
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Lubricate the multicooker form with butter, put a piece of pita bread so that the edges rise. Lay in the resulting bowl in turn sheets of pita bread soaked in a mixture of kefir, eggs, herbs and grated cheese. The last layer is cheese, lower the edges of the pita bread on it, pour over the rest of the kefir mixture, put pieces of butter. Put in the “Baking” mode for 40 minutes, turn over and cook in the same mode for another 20 minutes.
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Cut the zucchini into thin slices, lightly fry, laying in small portions in the pan. Season the fried slices in a salad bowl with fried chopped garlic, pepper, salt and vinegar, mix well and let soak. Sprinkle with grated cheese when serving.
Ingredients:
Lightly fry chopped garlic in oil, add ham cubes and hold for 3-4 minutes. Beat egg yolks with cream and grated cheese. Boiled not up to fully prepared Put the spaghetti to the bacon, pour in the sauce and simmer until thickened, no more than 10 minutes. Serve hot.
Ingredients:
Cut the patissons into quarters, peel, remove the seeds and fry in oil until the slices are slightly transparent. Cut the quarters into thin strips, mix with grated cheese and ground almonds, pepper and salt, lay on a baking sheet in a single layer, spread thin strips of brisket on top. Pour in sour cream. Sprinkle with grated cheese. Bake until golden brown.
Ingredients:
Saute the onion in oil for a couple of minutes, add rice, after a couple of minutes - wine, simmer, stirring, until the wine evaporates. Season the rice with saffron and, also stirring, gradually add the broth (as it evaporates). When the rice is ready and almost absorbs the broth, add seafood (frozen - pre-washed in cool water from the ice crust). Cook over medium heat for another 5 minutes.
Ingredients:
Mix egg yolks and milk with salt and sifted flour, let stand. Cut the apples into centimeter-thick slices, removing the core. Pour in lemon juice. Beat egg whites with a little sugar until foamy and fold into the batter. Dip apple circles in sugar, then in dough and fry, as in deep fat, until golden brown. Drain on paper towels to remove excess oil.
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Cut the pork into thin strips and marinate for half an hour in wine with apple cider vinegar and seasonings. Fry the meat over high heat for 5 minutes, add finely broken chocolate. Combine lettuce leaves, boiled and chopped potatoes, meat and chocolate sauce. Garnish with lychee fruit.
Ingredients:
Cut into strips chicken meat, peppers, cucumbers. Divide broccoli into florets. Put vegetables with chicken in hot oil and fry, then pour in soy sauce, simmer for 5-10 minutes. Serve with boiled rice sprinkled with lightly roasted sesame seeds.
Ingredients:
Peel the shrimp and marinate in half the soy sauce, then pat dry and roll in half the starch. Send deep-fried for a few minutes, lay out. In the same oil, fry the onion, pepper and pineapple cubes. Share. Pass the garlic and ginger pieces in the same place for a minute. Mix the rest of the soy sauce, vinegar, sugar and salt. Pour the mixture into the oil, add starch. When the sauce thickens, mix all the previously fried ingredients with it. Sprinkle with sesame seeds before serving.
Ingredients:
Fry chopped chili, garlic and ginger in vegetable oil. Cut carrots and zucchini into strips. Fry the carrots for 5 minutes, add the zucchini to the carrots and fry for another 5 minutes. Add the fried mixture of chili, garlic and ginger to the pan, stir, add tofu cubes and noodles, stir, pour in soy sauce and cook, covered, for another 5 minutes.
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Prepare a batter from juice, flour, yolk, baking powder and beaten separately protein. Roast the sesame seeds lightly. Dip banana slices in batter and fry in oil until golden brown. Dip excess fat. Caramelize sugar with sesame seeds, put bananas in batter in caramel so that it completely covers them. Carefully take out a piece, rinse with ice water and put on a plate.
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Grind until smooth chili, onion, garlic, cilantro and lime zest. Peel avocados and tomatoes, mash thoroughly. Combine the ingredients, add lime juice, olive oil and salt to taste, mix well. Serve with chips.
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Boil rice, rinse and dry, add diced peppers and corn kernels. For dressing, combine salsa, oil, pepper, salt and lime juice. Season the salad, add chopped greens and refrigerate for several hours so that the rice is properly soaked.
Ingredients:
Fry the onion until golden, set aside. Finely chop the fillet, fry in very hot oil for several minutes, add tomato paste, turn it off after a minute and add the mixture to the onion. Put one tortilla in a dry pan, sprinkle with half of the grated cheese, lay out the filling, cheese and the second tortilla. Fry on one side for a couple of minutes, carefully flip over and cook for another minute.
Ingredients:
Lightly fry the onion in oil, add and fry the minced meat to it, then the chili (the finer the pod is cut, the spicier the dish will be). Salt. Put canned beans with juice into the pan, simmer for 20 minutes, adding water if necessary. At the end of cooking, add cocoa and mix thoroughly. Sprinkle with herbs when serving.
Ingredients:
Slightly dilute the flour, mix with chopped chocolate, milk, vanilla and sugar. Cook over medium heat, stirring until the mixture thickens. Pour into cups, whip foam and serve.
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Finely chopped lamb is fried in butter until juice appears, onion is added, poured with water and stewed for 30-40 minutes. Thoroughly mix the cream with flour, add salt and pour the mixture to the meat, add the beans there and bring the dish to readiness.
Ingredients:
This dish is convenient to cook in pots. Cut the lamb and fry in butter, put in pots and lightly pour water, put in a heated oven. Fry the onion rings and add to the meat. Top with greens and apple slices. The meat should be stewed for about an hour, at the end of cooking, each serving is sprinkled with grated cheese.
Ingredients:
From an egg, water, butter and flour (how much it takes), knead an elastic dense dough. Make minced meat from lamb with onions. Form buuzes from a dough cake (the edges of the cake should be thinner than the middle) and a lump of minced meat, leaving a hole on top. Bouza is steamed.
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This traditional dish can be quickly prepared for dinner, replacing fresh meat with any good stew. Onions, cabbage, carrots and peppers are fried with meat in a pan, then all this is mixed with boiled noodles and sprinkled with green onions.
Ingredients:
Sift flour, knead the dough with whey, sugar and fat. Roll out the dough with sausage and cut into cubes. Bake in the oven on a baking sheet without oil until done. Serve with berries and green tea.
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Cut the ingredients into cubes. Make a dressing of oil with mustard and vinegar, add to salad, mix well, pepper, salt to taste and sprinkle with dill.
Ingredients:
Cut the liver into small pieces, beef can also be beaten off. Roll in flour, fry over high heat, salt at the very end of frying and remove from the pan. In the same oil, fry onion rings with apple slices so that the apples become soft, but not too soft, and the onion is slightly crunchy. Add paprika. Put the liver and onion-apple fry in a mold, hold in the oven at 180 degrees for 10 minutes.
Ingredients:
Boil the cabbage for 15 minutes, drain a quarter of the broth, dry the inflorescences. Cut bacon into strips. Fry flour in butter, gradually add milk with broth. Boil the sauce for about five minutes, cool, add the egg and seasonings. Put the cabbage with bacon into a mold, pour over the sauce and bake in an oven preheated to 220 degrees for 15 minutes.
Ingredients:
Rinse the shank with skin, salt evenly, stuff garlic slices into cuts on the surface. Mix heated honey with spices and coat the shank, then pour beer and put under load in the refrigerator for 5-20 hours. Then cook for one and a half to two hours, periodically removing the foam and adding water. Taking the knuckle out of the pan, put on a baking sheet, stuffed with fresh garlic. Coat with mustard with honey and a couple of tablespoons of the remaining marinade. Bake for 30-50 minutes at 180 degrees, not forgetting to turn over. Can be served with sauerkraut.
Ingredients:
Mix flour with dry ingredients, add warmed milk, eggs and melted butter. Knead the dough, leave for half an hour to rise. Punch down, roll out, make circles and leave them to infuse for another 15 minutes. Deep fry, put on a napkin to absorb excess oil. When the donuts are cool, fill them with jam using a pastry syringe.
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Ingredients:
Cut the vegetables into cubes (you can remove the skin from the tomatoes, but not necessary). Add chopped herbs, salt and pepper. Mix the oil thoroughly with wine vinegar, add the dressing to the salad.
Ingredients:
Fry the beans and chopped peppers in oil until lightly browned, then put sour cream and beaten eggs, herbs into the pan and leave to soak for a few minutes until the eggs are ready.
Ingredients:
Rice pour boiling water for an hour, rinse and dry. Fry onion with minced meat in oil, add rice and cook for 10 minutes. Put chopped tomatoes, all greens, chopped nuts, salt and spices, half a glass of water to the rice. Simmer until the liquid boils away. Peppers "open", fill with stuffing and set in a greased form vertically. Pour a glass of water, simmer over medium heat or in the oven under the lid for 40-50 minutes.
Ingredients:
Rinse rice. Cut the onion and liver into cubes. In a cauldron, heat the butter, fry the pistachios, then put the onion, liver, rice, raisins, peppers. Pour in water, add sugar and salt, keep on low heat until the rice is cooked. After turning off the fire, let it rest for 10-15 minutes. Sprinkle with chopped parsley.
Ingredients:
Roll out the dough, cut into squares according to the number of servings. Fry on both sides in oil, cool. Toast sesame seeds in a dry frying pan, mix with honey and cinnamon. Lubricate the cakes with honey mixture.
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Ingredients:
Cut vegetables into thin strips. Pour vinegar over carrots and radish, then squeeze, mash cabbage with salt. beef and boiled eggs also cut into strips, mix everything, add salt, pepper and season with mayonnaise.
Ingredients:
Wash rice 2-3 times. Cut the meat. Cut the onion into rings, carrots - into strips, peel the garlic, without disassembling the teeth. In a cauldron, heat the fat, put the bones and fry until dark. Then onions, meat are put in a cauldron, after a light frying of meat - strips of carrots, then mix everything and pour water with spices. After half an hour of slow boiling of the mixture, lay rice, 10-15 minutes before readiness - garlic. Pilaf should reach under the lid. Mix the finished pilaf thoroughly, discard the garlic and bones or leave for decoration.
Ingredients (in a 5 liter container):
In a lightly oiled container, lay out layers of chopped meat with garlic, onions, carrots, potatoes, peppers, eggplants, tomatoes, cabbage leaves. Sprinkle each layer with a mixture of salt and spices. Put chopped greens on top. Dilute tomato paste in 50 milliliters of water, pour over the ingredients. Cook for 2 hours in the "Extinguishing" mode.
Ingredients:
Sift flour, grind with margarine, add kefir, vinegar, soda and salt to the resulting crumb, knead the dough, roll it up and put it in the cold for half an hour. Chop the meat and onion very finely, add chopped cilantro, cumin, salt and pepper. Roll out cakes from the dough, lay out the filling, pinch well. Brush with egg and sprinkle with sesame seeds. Bake at 180 degrees for about an hour.
Ingredients:
Boil the chicken in water with juice, remove the skin and rub with a mixture of salt and spices. Cut off the “cap” from the melon and take out the pulp - not all, but so that the pieces of chicken enter. Stuff the melon with chicken, close and cook in the oven for 1 hour at 180-140 degrees.
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Ingredients:
Fry the beans with a clove of garlic and sprinkle with lemon juice. Peppers, eggs, onions, tomatoes cut into slices, drain the liquid from the anchovies and tuna. Mix the ingredients, season with an oil and vinegar sauce, add pepper, salt, basil and put in portions on lettuce leaves.
Ingredients:
Boil the fillet in salted water, finely chop. Fry on a smaller part of the butter, first the onion, then the pieces of mushrooms. Mix the rest of the butter with flour over low heat, gradually pour in the milk, stirring, bring to a thickening. Add pepper, salt, nutmeg, egg. Mix the sauce with chicken, onion and mushrooms, put the mass into portion molds. Sprinkle with grated cheese and bake for 15 minutes in a 180-degree oven.
Ingredients:
Finely chop the onion and gild in a frying pan with oil. Pour boiling water over half the tomatoes, peel, chop the pulp and add to the onion. Simmer for 10-15 minutes, add salt and pepper. Cut the remaining tomatoes, eggplant, zucchini into slices. Pour the tomato sauce into the mold, overlapping the circles of vegetables on it. Mix olive oil with chopped garlic and Provence herbs. Pour this mixture over ratatouille and bake for 1-2 hours at 180 degrees under foil or a lid.
Ingredients:
Thinly slice the potatoes, gently simmer for 8-10 minutes with salt and pepper. Bacon cut and fry, dry. In the same pan, fry the onion, pour in the wine and simmer until the liquid has evaporated. Grate the cheese. Grease a baking dish with butter, layer potatoes, onions, bacon and cheese, repeat. Bake for 25 minutes at 190.
Ingredients:
Boil a thick syrup of orange peel, sugar and water. Beat the yolks, add syrup, pureed bananas with cottage cheese and cream to them. Separate part of the mixture and combine with melted chocolate. line out cling film form for freezing, carefully pour the creamy and chocolate masses into it so that they are only slightly mixed. Keep in the freezer for several hours, like ice cream. Sprinkle with grated chocolate before serving.
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Ingredients:
Make dressing with soy sauce, vinegar, sugar and ginger. Slice cucumbers very thinly. Soak wakame, mix with cucumbers and add dressing. Sprinkle salad with sesame seeds fried in a dry frying pan.
Ingredients:
Marinate fillet in teriyaki sauce for 1-2 hours. Put on a baking sheet and bake in a very hot oven for 10 minutes, brushing with the remaining marinade. Serve with any side dish.
Ingredients:
Pour the soy sauce into the pan and heat it up. Melt sugar in it and add onion rings, then coarsely chopped fillet. In a bowl, beat the eggs and after 6-7 minutes pour evenly into the chicken sauce. Cook the omelette covered for a few minutes. Tamp the boiled rice into a deep bowl, put the omelette on top. Sprinkle with chopped herbs.
Ingredients:
Boil the noodles, drain the liquid, season with oil. In a frying pan, heat the oil with finely chopped chili, fry the mushrooms for a few minutes. Add garlic, onion, soy sauce, lemon juice and sugar. Cook for another 3-4 minutes and mix with noodles. Sprinkle with toasted sesame seeds.
Ingredients:
Beat egg with butter, add sugar, yogurt, honey. Mix flour with baking powder and tea, combine dry and liquid mixtures into a homogeneous mass. Arrange the dough in greased molds, bake at a temperature of 180 degrees for 15-20 minutes.
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