Second courses are the basis of every family’s diet. There are hundreds and thousands of such home cooking options in every kitchen in the world. Meat, vegetable, cereal and mixed with herbs and sauces, cooked from a steamer, oven, slow cooker, and just from the stove.
Delicious recipes for second courses in a hurry or for a festive table are infinitely diverse. Simple recipes with photos will help even novice cooks in cooking.
The second course to the table is traditionally served after the soup – in other words, the main ones are the “second” dishes that are familiar to us, which are the central element of the meal. Most often, the main second course is prepared from meat, poultry, fish and seafood, to which cooked or raw vegetables, legumes, cereals, pasta and mushrooms are necessarily served as a side dish.
Fish or meat main dishes are the most satisfying, nutritious and large in volume. For every day, modern chefs, as a rule, serve simple main dishes that are easy to prepare. Cutlets, meatballs, schnitzels, sausages, cabbage rolls, fried fish or fish in batter, which do not require much time for heat treatment and serving. On the occasion of the solemn events, a festive main dish is being prepared, which should surprise the guests and become the culmination of the banquet. Here, each cook is already trying to show her culinary skills, choosing from the most delicious recipes of the main dishes what suits the tastes of the guests and the budget of the hosts.
Here you will find a rich selection of photo-recipes of main dishes – bean rolls with cheese, white fish meatballs, rabbit in orange marinade, pork stuffed with prunes, chicken with peaches and Scottish eggs. The main dishes prepared according to our recommendations will definitely become the star of the dinner party!
Baked vegetables are an ideal option for a delicious and healthy side dish or an independent snack. Vegetables cooked in a sleeve in the oven completely retain their juiciness, and when seasonings are added, they are maximally saturated with their aromas and taste. With this method of cooking, the sliced pieces remain “whole”, acquire the desired softness, a slight blush and a pleasant taste. For a festive presentation, a bright vegetable side dish can be supplemented with any meat dish, in this recipe these are turkey medallions. The meat is cooked quickly, the main thing is not to over-dry it, so the medallions are baked in the oven together with the vegetables in the sleeve.
On Sunday, for lunch, you can please your household with an unusual serving of your favorite dishes. Banal cutlets will be served in a chest… Let’s have some fun.
A good piece of meat is sometimes all you need to be happy. It is prepared simply and quickly. Almost nothing needs to be cut and rubbed. And no one expects that there will be a liver under the cheese cap. Sometimes I have small pieces of liver left, I boil them, grate them on a coarse grater, put them in a container and put them in the freezer. This time, such a preparation was useful for this meat. We love to eat this meat with tortillas with spinach and mozzarella.
Baked fish according to this recipe is crucian carp crossed with carp. But you can also use a regular carp. The dish is created according to Chinese recipes, in which fish is combined with sweet and sour sauce.
Kebab is a dish of minced meat strung on a skewer and grilled. This dish is a popular variant of street fast food in Turkish, Caucasian and Asian cuisines. In order for the shish kebab to hold well on the skewer, minced meat must be kneaded for a long time and thoroughly until its consistency becomes viscous and sticky. After all, there are no binding components in minced meat (eggs and bread). The composition of the Adana kebab, in addition to meat and onions, included a paste of paprika and hot red pepper. For a brighter taste, I advise you to pre-bake Bulgarian and hot peppers. In my recipe I will use a mixture of beef and lamb minced meat. Beef is used chopped, and mutton is twisted in a meat grinder with a large grate. After cooking, minced meat should stand in a cool place for at least a day.
I suggest cooking schnitzel in the oven according to a very simple recipe. Tender and hearty pork schnitzel will be an excellent dish both on weekdays and on holidays. The meat turns out tender, fragrant, juicy, which is impossible to resist.
Fish according to this recipe is cooked in a frying pan covered with parchment paper. Thanks to this, it remains juicy and retains its useful properties.
