Hot dishes 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, from a steamer, oven, slow cooker, and just from the stove.
The main hot dishes are cooked with milk, water and broths. For vegetarians, it is a source of fiber, carbohydrates and protein, for meat eaters – a carbohydrate side dish. Sauces, gravies, cutlets and fried meat (or baked), stews are served with them. To warm up the porridge, present it in a new way, bake it in the oven under cheese, interspersed with vegetable or meat layers (or both, it tastes better this way).
Meat is a mandatory “moment” of the men’s menu. It is fried in oil and fat, baked in an oven, stewed in pots or a slow cooker (often with potatoes and other nightshade or roots). The second hot dishes of chicken, beef, pork, lamb and game are delicious at home with fresh salads, and mashed potatoes, pasta and potatoes are suitable for them from warm (although doctors say that these products are poorly absorbed by the body in a pair).
Zucchini, eggplant, pumpkin, potatoes, tomatoes, a variety of cabbage, onions, carrots and beets are the base of excellent recipes “for after soup”.
Master the basic versions of homemade recipes with step-by-step photos, study the culinary traditions of different peoples, and over time you will be able to add a zest to the usual dishes, turning them into an exquisite feast.
I want to offer you a 2-in-1 dish, which is both a side dish and a main dish, and a large number of vegetables makes it incredibly juicy and delicious!
Autumn is not only a time of harvesting and harvesting for storage. Now there is a mass slaughter of livestock, there is an opportunity to buy young lamb and cook something delicious. Excellent tandem with lamb quince, perhaps the most autumn fruit. Recommend.
I love this dish very much-it’s rich, delicious, and flavorful. In the season, I cook it from fresh vegetables, and in the winter I use a frozen mixture.
Recipe from the Bulgarian chef Ivan Zvezdev. This name is also from him))) Very tasty and satisfying banitsa, with sweet tea is very well combined. It tastes like the Turkish coast.
Today I will make cutlets according to an ancient recipe that I was taught for the first time in my life. But I will make some changes to this recipe. I will describe the original recipe and today’s one. If you are interested, please come in. Cutlets are very tasty, meat and juicy.
Let’s make pasta “Alfredo” with a far Eastern accent for your favorites. The recipe for “Alfredo” sauce was invented by the Roman chef Alfredo Di Lelio to please his wife.
This dish is a godsend for cases when you need a hot appetizer or a quick side dish. The dish will perfectly complement the taste of meat or fish steak.
Would you like some Asian notes this fall? If you are a fan of soba buckwheat noodles, then pay attention to this recipe. It is prepared instantly, it turns out very tasty and satisfying.