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!
It would seem that a banal buckwheat with vegetables, but, watered and soaked with fragrant dressing, acquires a completely unusual taste. The taste of this buckwheat porridge is lemon – olive. For dinner at that time. Be sure to try to cook this dish.
Buckwheat porridge with vegetables can be served as a side dish or as an independent dish. This dish is ideal for cooking in the country. This is done simply and quickly, and even in cold form does not lose its attractiveness. It is very convenient to use buckwheat in bags. While it was cooking, fry the vegetables for literally 2-3 minutes, allowing them to retain their flavor and freshness. Chili pepper gives the dish a slight sharpness and aroma, Bulgarian pepper and garlic – piquancy, carrots – a sweet note, and tomato paste – a pleasant sourness. So much for the variety of taste sensations!
Fish casserole with crushed Borodino bread and buckwheat, in the filling for the omelet turned out very tasty, tender and fragrant, bread gives the casserole a special flavor. A decent dish for dinner with loved ones.
In my family, they are ready to eat this buckwheat even with meat, even without it. I’m cooking it now just like that, and I forgot that something might get boring.Buckwheat porridge turns out to be very tasty, crumbly, sweet and sour with a pleasant spicy aroma.
The casserole turned out to be extremely tasty! A minimum of effort, and the dish turns out – “you’ll lick your fingers”! Like ordinary buckwheat with chicken, but tasty and unusual. Do not hesitate to serve the guests on the table.
Very tender, rich, delicious cream soup. It is not only pleasant to the taste, but also very useful. It is recommended for recuperation after illness. This soup is suitable for all children and adults. From fairly simple products, a rather exquisite dish is obtained.
Everyone knows about the benefits of buckwheat, besides, it goes well with various vegetables. I suggest you try this simple but delicious dish with the most popular suburban vegetable. The casserole turns out juicy and satisfying. It is delicious both hot and cold.
