Chicken fillet with cheese baked in melon
- Round melon (2 kg)
- 4 small chicken fillets
- 60 g cheese with blue mold
- 1 glass of light semi-sweet or dry wine
- 4 things. carnations
- 6 peas of sweet pepper
- Cinnamon
- black pepper on the tip of the knife
- 1 incomplete tsp. salt
- 1 tbsp. l. balsamic vinegar
- 2 tbsp. l. vegetable oil (for marinade)
- 1 tbsp. l. vegetable oil (for frying)
Cooking:
Chicken meat is cut into small pieces. Solim, pepper. We marinate in a mixture of cloves, cinnamon, sweet pepper, balsamic vinegar and vegetable oil. My melon. We will wet with a napkin. Cut the tip and scrape a tablespoon of seeds and a little pulp. We take pieces of meat from the marinade. We lay out on a pan heated with vegetable oil and lightly fried on both sides. Then add the marinade and bring it to near-ready. Let's cool down. Preheat the oven to 200 ° C. Mix the meat with the chopped cheese. Fill this mixture melon. Wine is poured into the pan in which the chicken was cooked. Warm up 2-3 minutes. Then pour into a melon. Cover it with a cut lid. We fix the lid with toothpicks. We put the melon first in the sleeve for baking. Then - in the form. We put the mold in the oven for 1 hour. After an hour, turn off the oven. And without opening, leave the melon there for another 30 minutes.
Mushroom julienne in meat baskets
- 300 g of ready ground beef
- 2 tbsp. l. breadcrumbs
- 1 egg
- 100 g of champignons
- 1 onion
- 2 tbsp. l. sour cream
- 1 part-time art. l. flour
- 50 grams of hard cheese
- 1/2 cup vegetable oil
- 1 incomplete tsp. salt
- 1/2 cup cold water
- black pepper on the tip of the knife
- cake molds
Cooking:
Peel the onions and mushrooms. We cut them finely. On the frying pan heated with vegetable oil, we spread the onion and fry it to a golden color, stirring. Then add the mushrooms and fry them all together until the liquid evaporates. Sprinkle the mushrooms with flour, stir. Add water, sour cream. Mix again, salt. Cooking for a little fire under the lid for 10 minutes, occasionally stirring. We take out baskets of minced meat from the oven and, without removing them from the molds, fill with mushroom filling. Top with sprinkled baskets of grated cheese and again put in the oven until the melting of cheese and the formation of a crust. Mix the minced meat with breadcrumbs. We add the egg. Solim, pepper. Thoroughly mix. Preheat the oven to 190 ° C. Molds lubricate with vegetable oil, and distribute them with minced meat, forming baskets. Then put the molds in the oven
Meatballs in thick tomato sauce
- 500 g ground beef
- 200 g any tomato ketchup
- 1 head of onions
- 1 small clove of garlic
- 1/4 cup of peeled walnuts
- 4 slices of white bread
- 1/2 cup of milk
- 1 egg
- 2 tbsp. l. wheat flour
- 1/2 cup vegetable oil
- 1 incomplete tsp. salt
- black pepper on the tip of the knife.
Cooking:
From the bread we cut the crusts. We cut the walnuts into flour. We add to them the garlic passed through the press and 1 piece of crushed bread. Stirring. On the heated frying pan pour 2 tbsp. l. vegetable oil. We spread the prepared mass. Fry it for 2-3 minutes, stirring. Let's cool down. Then connect it with ketchup. The sauce is ready. Then the remaining bread is soaked in milk. We clean the bulb. Finely chop and fry in vegetable oil until golden brown. We add to the forcemeat the fried onions and the bread soaked in milk, without squeezing it. We drive the egg. Solim, pepper and mix thoroughly. From minced meat we make meatballs the size of a walnut. We pour them in flour. Then fry in a pan heated with vegetable oil for 5 minutes on each side. We put the meatballs in a saucepan. Fill with cooked sauce. Bring to a boil under the lid. We remove from the fire. Leave it for another 5-10 minutes.
Veal in French
- 800 g of veal
- 5 small carrots
- 6-8 medium potatoes
- 200 g champignons
- 1 Bulgarian pepper
- 1 onion
- 4 things. carnations
- 2 small cloves of garlic
- half a small celery root
- yolks 2 eggs
Cooking:
Well washed meat cut into small pieces. We put it in a pan. We pour the wine. Then pour cold water. Add to the meat fragrant pepper, bay leaf, peeled garlic cloves, onion, cut in half, cloves. Solim, close the lid. Bring to a boil. We remove foam. Let's boil for 20 minutes on a small fire. We clean potatoes, carrots, celery root, champignons, Bulgarian pepper. We cut all the vegetables in large quantities and connect them. On a large frying pan heated with butter, fry them until golden brown, stirring occasionally. Add to the vegetables boiled meat. Fry all together for 2-3 minutes. Then sprinkle the dish with flour. Mix well. We pour the broth left after the meat. Solim, pepper. And we cook 1 hour on moderate fire. Whisk the yolks with sour cream. For 5-10 minutes before the end of cooking, add whipped yolks with sour cream. Mix well. Ready dish is decorated with olives.
Fish in tomato sauce with olives
- 500 g fish fillets (tilapia, pike perch, etc.)
- 300 g of tomatoes
- 150 g of onion
- 50 g of olives or olives
- greens to taste
- 1 egg
- Flour
- salt pepper
- vegetable oil.
Cooking:
We chop the fish into small pieces. Egg whisk a little, salt, roll in it pieces of fish. Then we pour the fish in flour. Fry the fish in vegetable oil until cooked. For the sauce, finely chop the onion. We cut the tomatoes into cubes. Olives - circles. Greenery finely chopped. Fry the onion in vegetable oil. We add tomatoes, salt, tushim about 5 minutes. We put the olives, then the greens. Stir, remove from heat. Spread the fish on a dish, top with the sauce.
Pink salmon baked with cheese
- 500 g of pink salmon fillet
- 150 g cheese
- Mayonnaise
- salt pepper
- vegetable oil.
Cooking:
We cut the pink salmon into small pieces. Cheese three on a fine grater. Put the fish in a roasting dish. Solim, pepper. Lubricated with mayonnaise. Sprinkle with cheese. Bake at a temperature of 180 C until golden brown (about 30 minutes).
Tomatoes for bottling
- 1 kg of tomatoes
- 150 ml of cold boiled water
- 200 g chicken fillet
- 150 g carrots
- 150 g of onion
- 25 g of gelatin
- 1 incomplete tsp. salt
- black pepper on the tip of the knife
- 1 tbsp. l. green peas
- several olives
- 50 g of dill and parsley (for decoration).
Cooking:
Gelatin soaked in water and leave for 1 hour. Bulbs cut into 4 parts. Carrots cut into large slices. We put into the pan fillets, onions, carrots. Fill with water so that the liquid completely covers the fillets. Solim, pepper. Cook the meat until cooked (about 25 minutes after boiling). When the fillet is cooked, broth filter (you need about 1 cup of broth). Add the gelatin to it and bring it to a boil, but do not boil it. Then let's cool down a little. My tomatoes, cut off the top, carefully remove the flesh. The fillet is finely chopped. We stuff tomatoes with chicken fillet. We wash the meat with broth. We put in the refrigerator for 5-6 hours. When serving, decorate the flooded tomatoes with green peas, olive rings and chopped greens.
Stuffed tomatoes
- 6 tomato cream
- 1 egg
- 30 g of bacon or brisket
- 1/2 tsp. salt
- black pepper on the tip of the knife
- 2-3 small leaves of green salad
- 1 tbsp. l. vegetable oil (for lubricating the mold).
Eggplant rolls baked with cottage cheese and bacon
- 2 medium aubergines
- 200 g cottage cheese
- 2-3 small cloves of garlic
- 50 g of dill greens
- 1 tsp. salt
- black pepper on the tip of the knife
- 1 egg
- 200 g of sliced bacon
- 2-3 small tomatoes
- 3 tbsp. l. vegetable oil.
Cooking:
Eggplant my and cut along thin flat plates. We put them in a deep bowl. Solim and squeeze the load. Leave for 30 minutes. Then merge the formed liquid. (If you want to leave piquant bitterness in eggplants, you can skip this operation.) Preheat the oven to 200 ° C. Eggplant spread on a greased baking sheet. From above, we spray a little more with oil. We put in the oven for 15-20 minutes, so they softened. Finely chop the greens of dill. Garlic is cleaned and let through the press. Mix cottage cheese, egg, garlic and greens. Solim, pepper. Eggplant plates are spread over with the resulting mass and rolled up rather tightly with rolls. Each roll is wrapped in bacon and placed in a deep baking dish, greased with vegetable oil. Tomatoes finely chopped and poured over rolls. Put the form in the oven and bake for 25 minutes at 200 ° C. This dish can be served both cold and hot.
Courgettes with beans and tomatoes
- 1.5 kg of young zucchini
- 2-3 heads of onions
- 500 g of tomatoes
- 300 g of beans
- 2 tbsp. l. tomato paste
- 3 small cloves of garlic
- 50 g of dill greens
- parsley, basil
- 1 incomplete tsp. salt
- black pepper on the tip of the knife
- 1/2 cup vegetable oil.
Beans are soaked overnight in cold water. Then boil until soft. We throw it back to the colander. Marrows my and cut into large cubes. Peeled onions, too, cut into large pieces. Tomatoes are released from the skin and crushed. Onions heated with vegetable oil large frying pan weave onions. Then add zucchini. Put everything under the lid for 15 minutes (zucchini should keep its shape). We add tomatoes, tomato paste (to enhance the taste), cooked beans. Solim, pepper. Stirring. We put chopped garlic and greens. Bring to a boil and immediately turn off. Let's brew the dish under the lid for 10 minutes.
Pearl barley with vegetables
- 1.5 glasses of pearl barley
- 6 glasses of cold water (for cooking cereals)
- 0.5 glasses of warm water (for extinguishing vegetables)
- 300 g of champignons
- 1 large carrot
- 2 medium bulbs
- 50 g of dill greens
- 2 tbsp. l. vegetable oil
- 1 tsp. salt.
Cooking:
Perlovsku well washed. Soak in hot water for the night (soaking reduces the cooking time of the cereal several times). In the boiling salted water we lower the pearl barley and cook on a small fire with a slightly opened lid for 45-50 minutes. We turn the prepared pearl barley into a colander and rinse it with cool water. Mushrooms are cleaned and cut into thin plates. Carrots rub on the middle grater. Peel the onion with a knife. Mushrooms fry in a frying pan, greased with vegetable oil, until softening. Solim. Add the onion to the mushrooms. Fry for a few minutes on a small fire. Mushrooms and onions combine with carrots. Prisalivaem. Pour the vegetables with warm water. Stir, cover with a lid and simmer on low heat until softened carrots. We connect the pearl barley with vegetables. Spread on a plate and sprinkled with crushed dill.
Vegetable stew with chicken
- 500 g chicken fillet
- 4 medium carrots
- 3 heads of onions
- 1 small cauliflower
- 300 g of green canned peas
- 300 g of canned corn
- 2 tbsp. l. sour cream
- 1 tsp. salt
- 2 tbsp. l. vegetable oil
- 2 red bell peppers.
Cooking:
Peas and corn are thrown in a colander to a brine stack. Carrots and onions are cleaned. Remove the seeds from the pepper. Onions, carrots and peppers are cut into small cubes. Meat is well washed and cut into small slices. Solim. Cut cabbage into small inflorescences and cut into small pieces. In the brazier we warm up the vegetable oil. Fry carrots, peppers, onions and chicken. Then, for 10-15 minutes, simmer on medium heat, stirring constantly. Add the inflorescence of cabbage. Next, for about 3-5 minutes, continue to stew the dish on high heat, stirring occasionally. Then, gradually reducing the heat, stew for another 10 minutes under the lid. We add corn, peas and sour cream to the stew. Solim and leave to simmer on low heat for 10-15 minutes, not forgetting to stir. We serve the stew on the table hot.
Champignons, pickled in mustard
- 800 g of small champignons
- 1-2 tbsp. l. sweet Bavarian mustard (can be replaced with any delicate, not burning mustard)
- 1 tbsp. l. honey
- 3 cloves of garlic
- 1 tbsp. l. vinegar or juice 0.5 lemon
- fresh herbs (dill, parsley)
- salt
- 50 ml of vegetable oil
Wash and dried mushrooms whole fry in a pan until the liquid evaporates completely. For marinade we mix mustard, honey, lemon juice, garlic, vegetable oil and salt passed through the press. Greenery finely chopped, add to marinade, mix, pour hot mushrooms. Let's cool down, and clean in a cold place for at least a day. From time to time we mix. Mushrooms turn out to be sharp, with a very interesting taste. The longer they stand, the more delicious they become.
Mushrooms in garlic marinade
- 500 grams of veshenok (can be champignons)
- 2 cloves of garlic
- 1 tbsp. l. vinegar
- small bunch of green onions
- greenery
- salt
- pepper
- sunflower oil for roasting.
Cooking:
Mushrooms are mine, well dried and cut into medium lobules. Then fry them in vegetable oil until golden brown. Garlic is passed through the press and poured with vinegar. Fried, still hot mushrooms put in deep dishes in layers, each layer of salt, pepper, lightly sprinkled with garlic vinegar and sprinkled with chopped green onions and greens. Let's stand for 15-20 minutes. Mushrooms are ready.
Roast with mushrooms
- 8-10 large champignons
- 2-3 medium sized potatoes
- 1 medium carrot
- 2 cloves of garlic
- Sour cream
- ground paprika
- salt
- ground black pepper
At mushrooms we remove legs, we clear a hat from the top skin, we cut them into 4 parts. Potatoes are cleaned and cut into 8 parts. Carrots cut into thin strips or rubbed on a large grater. Garlic is cut into thin plates. All the ingredients are put in a fireproof form, they are mixed well. Sprinkle everything with a little vegetable oil and a little vinegar, salt and lightly pepper. Bake fry at 180 ° C until cooked. Serve with sour cream, sprinkle with ground paprika.
Braised honey fungus
- 500-600 g of alcohol
- 2 onions
- 1 large tomato
- 150-200 g of sour cream
- 3-4 cloves of garlic
- Salt
- Pepper
- greens to taste
- sunflower oil for frying
Cooking:
On a well-heated frying pan, simmer the mushrooms in sunflower oil for 30 minutes, without forgetting to salt and pepper them. Meanwhile, in another pan, fry finely chopped onions until golden, then add the peeled and cut thin tomato slices, all together for 10 minutes. After the contents of the two frying pans are ready, put everything in one, add the sour cream, squeezed garlic, stew for another 10 minutes, sprinkle the finished honey mushrooms with finely chopped greens.