Best Recipes For Second Course Dishes 2024 - Step by Step with Pictures

Second Course Dishes

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!

Pork Loin in Mustard-Horseradish Marinade Recipe

December 7, 2020December 7, 2020 | By Editor

Pork loin in a spicy marinade of mustard, molasses and cream horseradish, baked, but with onions and mushrooms, Oh and delicious. Decorate not only a family dinner, but also a festive table, for example, new Year’s. Recommend.

Pork with Mushrooms in Mustard Sauce Recipe

December 6, 2020December 6, 2020 | By Editor

Simple, but at the same time delicious recipe, pork with mushrooms with sour cream and mustard sauce.

Mackerel, Baked in the Oven Recipe

December 4, 2020December 4, 2020 | By Editor

Fish is a frequent guest on our table. One of the few and very useful is mackerel. In the post, I want to diversify and find new cooking options. I found an interesting recipe with mustard and onions on the Internet. Try. A very interesting combination of products for the sauce.

Pea Porridge with Vegetable Roast Recipe

December 4, 2020December 4, 2020 | By Editor

The dish turns out to be nutritious, satisfying, rich in protein and pleases with the bright color and fragrant aroma of vegetables.

Minced Pink Salmon Cutlets with Mustard Recipe

December 4, 2020December 4, 2020 | By Editor

I have repeatedly made chopped fish cutlets, but in this recipe there are no eggs or flour (starch, crackers) in the minced meat, and they do not fall apart. Juicy, tender, delicious, flavorful pink salmon cutlets will delight lovers of fish dishes at your festive table. Of course, these cutlets can be made from any salmon fish.

Chili Con Carne Recipe

December 2, 2020December 2, 2020 | By Editor

Despite the fact that chili con carne is associated with Mexico, it actually originated in the southwestern United States, where a mixture of cultures gave rise to a new cuisine called “Tex-Mex” (in other words, Texan-Mexican). But even these two countries are not limited. Initially (before joining the United States) Texas was influenced by the Spanish. It was then that a mix of Spanish and Mexican dishes laid the foundations of Tex-Mex. And much later, affordable American products joined it. As for Chile con carne itself, it is possible to trace the influence of all three cultures. Pepper stews trace their history back to the Aztecs themselves. The Spanish colonizers added meat as the main ingredient. Well, the American land gradually modernized all the ingredients.