The basis of the table is the second course. Recipes for cooking second courses

By right considered the main, the second dishes are ideal for breakfast and lunch, and for dinner. It can be a dish of fish or meat, vegetables and cereals, chicken or goose dishes. Recipes of the second dishes differ not only in the variety of the initial products, the technology of cooking, but also in the way they are served and combined with other products.

The second dishes, the recipes of which involve the use of poultry meat, pork, or beef can be prepared from natural or minced meat. Aromatic cutlets, fish or meat, chicken or vegetable, fragrant meatballs, puddled with tomato sauce, golden schnitzels, neat meatballs, stuffed peppers or tomatoes - a huge variety of dishes give the hostess a fantasy of space.

Often, the second dishes are prepared using foil, sleeves for baking, steamers. Roast and stew can languish in a small pot, or can be cooked in a small hollow pumpkin. Meat can be baked on open fire, and can be boiled or steam. Everything depends on the preferences of the household and on the abilities of the cook.

Sometimes second courses, recipes of which do not require additional heat treatment, can be served cold. These include all kinds of pies: with fish, with meat, with potatoes, with cabbage. In addition, some types of vareniki (for example, with cherries and strawberries) are principally served only by cold ones, since in the warm form they seem more acidic. Boiled beef, chicken fillet, potatoes, vegetable stew, pâtés, cakes of different kinds of vegetables, stewed vegetables are all second dishes that can be served cold, but this does not worsen their taste. For example, dishes from carrots, recipes of which presuppose cold consumption, are often prepared for several hours, and even on the eve, tasting. Spicy carrots, for example, which is stuffed with eggplants, can only be served in a cold form. Carrot cutlets, poured with sour cream, are no worse than their own with heat from the heat of meat relatives, but can also be consumed without preheating.

If you like fish, the second dishes, the recipes of which suggest its use, can become your main and favorite food. After all, fish can be prepared with rolls and cutlets, meatballs and fish dumplings, baked fish in salt, or in foil with lemon, cook fish under marmade or white sauce, fry and put out in sour cream or make a steam, boil with vegetables or bake with potatoes. Hundreds of recipes for delicious cooking of fish provide an opportunity not only for professionals, but also amateurs in the kitchen to learn how to cook wonderful and healthy dishes from it.

A special place among the main dishes is legumes, cereals and cereals. Recipes for cooking porridges from buckwheat and millet cereals, casseroles from semolina and rice cereals, pea porridge and boiled beans are all familiar from childhood food and unusually nutritious and nutritious dishes. The second dishes, recipes of which recommend the use of cereals, can be cooked on milk, and on water, with meat or fish, with vegetables or fruits. A variety of recipes and the imagination of cooks can make a masterpiece of culinary art out of ordinary rice or buckwheat, and turn millet into the main and all favorite dish. The usual rice can be cooked with cheese, with mushrooms, with smoked fish; Rice paddies and rice patties are also made from rice; Steamed rice and fried rice with shrimps; Rice porridge and rice casserole. From millet it is possible to prepare bits, usual porridge, porridge with mushrooms and meat; From semolina groats - pudding and mannik, casserole of manna, little bits of manga; Buckwheat groats can be the basis of a buckwheat cake, buckwheat, buckwheat or goose filling.

In a word, the second dishes are an amazing variety of flavors, cooking methods, ways of feeding our most favorite food products.