Simple recipes for second courses for every day are often prepared with meat so that they are satisfying. The second chicken dish is especially popular – a recipe with a photo will tell you how to prepare a dish for the second as quickly as possible and without extra costs. Special mention should be made of festive second courses. Recipes with photos in this case will tell not only how to cook properly, but also how to serve food beautifully. Beef second courses are very popular, as well as beef with prunes, baked beef with vegetables or classic beef stroganoff confirm that the preparations will satisfy the tastes of even the most demanding housewives.
In spring, I want lightness, and I think that this completely vegetarian and even raw food recipe for mousse from sprouted green buckwheat will be very useful. I hope this will give you courage and energy. Green buckwheat is not steamed, but unpaired buckwheat, which is a healthier alternative to brown, fried, to which we are accustomed. In addition, to preserve all its nutritional properties, it is consumed raw, or even better, sprouted.
I suggest you try stewed oyster mushrooms. A very tasty dish. You can serve it with rice or even pasta, as oyster mushrooms are good as an independent dish.
I want to share with you a delicious recipe for making pasta. There is cheese, fried red onion, and cream cheese filling. It’s worth a try, I recommend it.
Everyone loves chicken and potatoes! An interesting way to cook chicken with potatoes in an oily, fragrant crust. Chicken and potatoes are tender and juicy inside and crispy outside. I offer another recipe for a delicious sauce that will perfectly emphasize the taste of this dish.
Ordinary cutlets can be changed by adding a filling and a new shape, and baking in the oven will also simplify the cooking process. Beautiful and satisfying, with bright additions of red omelet and baked tomatoes. I think it’s not a shame to serve them on the festive table.
A simple and unpretentious dish for every day. The taste is bright, slightly spicy, pleasant aroma. I don’t really like offal, except for the tongue, I cook them rarely. Suddenly I wanted a change. During lunch, we ate with my husband, serving hearts with pasta, and then my husband put a frying pan and ate all the remaining hearts. Without garnish. Even without bread. And I was hoping that we would eat this dish for two days…
