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Fill with soups, side dishes 2

CARTOONS FROM A BUNCH WITH A BAMPotato Shore SPECIAL
* Products for cooking: 1 kg of potatoes, lard s 50, 50 g onion, salt.
Potatoes are boiled and rubbed through a colander or mince still hot. The lard brown finely chopped onions. Potatoes mixed with onion and put in a hot oven for 10-15 minutes.
Potatoes cooked, roasted
Products for cooking: 1 kg of potatoes, 100 g of vegetable oil, parsley, salt.
Potatoes cooked in their skins, clean, cut into thin slices, lightly fried in vegetable oil on both sides. Then add salt and sprinkle with finely rub¬lennoy parsley.
POTATOES, cookies in the oven
* Products for cooking: 1 kg of potatoes, 50 g of vegetable oil, 1 tablespoon finely chopped parsley, salt.
Brushed potatoes cut lengthwise into slices 6. Baking with high sides smeared vegetable oil, put it firmly potatoes, smeared with butter and roast in a hot oven. Sometimes peremeshi¬vayut potatoes to bake it evenly on all sides. Then, shift into a bowl, add salt, sprinkle with parsley.
POTATOES "AIR"
* Products for cooking potatoes, lard, salt.
Bleed the same medium-sized potatoes, washed, peeled and cut into circles 2-3 mm thick. Lard or vegetable oil is heated in two pans. The first potato stew over low heat until mnekogo state, then shift into another pan in very hot fat. Potatoes instantly "blown up", takes the form of pads, the surface becomes golden. Carefully shift the potatoes in a dish.
Only salted potatoes ready.
POTATO bagels
* Products for cooking: 500 in water, 50 slivoch¬nogo g butter or lard, flour g 60, 1 egg, egg yolk 1, 150 g chips, 200 g of vegetable oil, salt.
Water together with the smaltz boil, salt, adding flour, and stir well so that there are no lumps (removing the dishes from the fire). Then put on a weak fire and, all the while stirring, cook until the mass separates from the walls of the dishes. Then, cool a little, dilute the yolk first, then the whole egg. Fried potatoes are passed through a meat grinder, cooled and kneaded to boiled mass. From this test, flaked flagella is rolled out on a floured board, cut into pieces of 5-6 cm in length and molded into rogueli. Fry in hot fat until ruddy. You can sprinkle warm bagels with grated cheese.
Serve with broth or soup separately.
CHEESE pretzels
* Products for cooking: 500 g of fresh cottage cheese, flour g 120, 2 eggs, salt, 200 g lard for frying.
Curd carefully knead, to avoid lumps, salt. Then kneaded well with flour and eggs. On a floured board swing cottage cheese in round flagella, formed from these small pretzels and fried in hot fat until golden in color.
Serve soups separately.
mamaliga
* Products for cooking: 500 s cornmeal or grits, 1 liters of water, salt.
Corn flour or grits poured slowly into ki¬pyaschuyu water (salt), and gradually stir, cook on low heat 10-12 minutes (rump 20-25 minutes) za¬tem remove from heat and cover with a lid.
Hominy is a perfect side dish for any meat dish.
Polenta made from wheat flour
Products for cooking: 300 g wheat flour, 4 person, 400 s hit the road, 50 g butter, salt.
Flour slowly pour in the cream, stirring constantly thoroughly, salt, one domeshivayut egg yolks, then small portions of whipped into a solid foam egg whites.
Pudding form smeared with butter, fill it prepared ground and hold for a couple of minutes 40- 45. Cooked white hominy is removed from the mold and pour the melted butter.
RICE STEAM
* Products for cooking: 250 grams of rice, lard s 50, 1 tablespoon finely chopped parsley, small onion 1, 500 s water, salt.
Rice washed and moved well decanted through a sieve.
Water put on a moderate fire and bring to a boil under the lid. Meanwhile, in small saucepan, heat the oil, put it in almost dry rice over moderate heat, stirring constantly, fry until rice is translucent. Then pour 500 s boiling water, salt, put in the middle of the bulb, and until then, until the rice starts to boil, 2-3 times stir. When a boil, reduce the heat to very weak and under the lid cook 30-40 minutes. Stir not be. Then take out the onion, sprinkle with chopped parsley rice with a fork and stir lightly. add salt if necessary.
POTATO PETALS
* Products for cooking: 600 g potatoes, oil, salt.
Peeled potatoes cut into very thin slices, soaked and water for 5-10 minutes and throws or a colander. When the water drain, put in a well-heated frying fat n until golden rosy color, salt potatoes in a finished form, taking out the fat.
Serve hot petals pa table.
potato croquettes
* Products for cooking: 300 g potatoes, 40 g flour, 1- 2 egg yolks, and salt.
Potatoes are cleaned, boiled in lightly salted water. Another hot rubbed through a colander or passed through a meat grinder, mixed with the yolks, flour, salt.
On a floured board and form small sticks and fried hot fat. Optionally before frying can be breaded conventional manner.
FRENCH SPECIAL
* Products for cooking: 600 g potatoes, 50 g onion, oil, salt.
Boiled potatoes in uniforms clean, rub grated cabbage and salt. The fat to brown the finely chopped onion and removed. In the same fat fry the potatoes until eolotisto-rosy color.
POTATO-straws
* Products for cooking: 600 g potatoes, oil, salt.
Peeled potatoes cut into strips and put in cold water for 30 35 minutes. Then recline in a colander and fry well in hot fat.
Salt in finished form.
Potato Doughnuts
* Length food products: 500 g potatoes, 250 s flour, yeast 20, 3 egg yolks, butter, milk, salt.
Peeled raw potatoes rubbed on a fine grater, add the flour and yeast is soaked in warm milk, knead the dough and put in a warm place to come. Then add 30 g butter, egg yolks, salt and milk (so much so that you can knead the dough medium consistency). Set aside the dough for another half hour, then spoon the field separated by small pieces, put in a well heated butter or lard. Fry until golden brown.
Donuts are served at the table hot.
GUCULKI
* Products for cooking: 1 kg of potatoes, 200-250 g of flour, fat and salt.
Potatoes boiled in their jackets, clean and still hot is passed through a meat grinder, add the flour, salt and knead the dough is quite stiff. Pinch off small pieces and form one long kachalochki in pinky thick. Cut into sticks length 4 cm and cook in boiling salted water. Then decant the water, and to Gutsulka separate them, watered them with melted fat.
Serve meat dishes, cooked with sauce.
KARTOFELYNOE PUREED
* Products for cooking: 800 s potatoes, 200 s milk, 80 s butter, salt. Milk can be replaced with cream.
Boiled in salted water the potatoes rubbed through a colander, mix well with milk or cream and butter. add salt if necessary.
Mashed potatoes served hot. For it is not cooled, the dishes put him in hot water and stir occasionally.
Steamed rice
* Products for cooking: 200 grams of rice, 50 g fat or butter, a small onion, 400 g of water, salt.
Finely chopped onions slightly brown in fat or butter. Salted water, boil and put the rice. At the request of rice can be pre-fry in a little oil. When the rice starts to boil, add the onion, cover with a lid and place in preheated oven. Willingness to define the taste of rice.
RICE WITH MUSHROOMS
* Products for cooking: 200 g of rice, 160 g of mushrooms, 60 g of butter or other fat, ground black pepper, parsley, salt.
Rice boiled and salted water. Finely chopped mushrooms fried in butter. Then the rice is mixed with mushrooms and to taste salt, pepper, sprinkle with chopped parsley wand.
RISOVЫE KROKETЫ
Products for cooking: 150 and rice, grams of milk 100, 20 g flour, 2 eggs, fat, bread crumbs, sugar, butter, salt.
Good heat the butter and fry the flour in it, pour the milk and get the sauce of medium consistency. Separately, boil the rice, decant, to drive an egg, add milk sauce, to taste put salt, sugar and well kneaded. From the resulting mass form the size of a finger stick. Crumble them in flour, egg and breadcrumbs and fry in hot fat.
egg barley
* Products for cooking: 250 g flour, 1 egg, 1 tablespoon of lard, a pinch of salt, ground red pepper.
In the flour, drive in the egg, knead the steep dough and rub through the colander. It turns out nourishing the beautiful color of the groats. Pour it onto a white cloth and dry it (preferably in the sun). When the tarhony dry, it is browned in preheated fat, after adding red pepper and a pinch of salt. Then pour water and cook until done.
Water should be poured so that the egg barley grains easily separated from each other. If you pour a lot of water, egg barley can turn into a puree. Podrumyanivaya, you need to make sure that the dealer does not overcook, not become dark brown, because then it loses its flavor.
This flour products can be eaten as a side dish to meat dishes, as well as a separate dish. In this case, egg barley seasoned fried smoked bacon or bacon. You can pour the tomato sauce.
Tarchon also used to prepare some of the dishes instead of rice, for example, put it in ground beef to stuffed cabbage.
You can cook and egg barley with mushrooms, add a little more red pepper.
MILLET PORRIDGE
* Products for cooking: 400 g millet cereal, 150 g smoked or salted bacon, onion g 80, 1 teaspoon of red and a little black pepper, salt.
Salo cut into small cubes and fat drips. Bacon is removed, and fat to brown the finely chopped onion, add the red pepper and covered with wheat. Stir the millet with fat and fried 8-10 minutes, then pour water, add salt and boil until tender. At the end of the taste add black pepper.
This millet porridge can be eaten as a separate dish, and as a side dish, especially to hot.
MOLOCHNЫE dumplings
* Products for cooking: 350 g flour, egg 1, 40 g fat or butter, 400 grams of milk, 10 g of salt.
In a saucepan, mix all products. Spoon dipped in water is separated from the masses and throw dumplings into boiling water. Cook until the dumplings do not rise to the surface.
BRAISED CABBAGE
* Products for cooking: 1 kg of cabbage, grams of fat 50, 30 grams of powdered sugar, 60 g onion, vinegar g 50, 10 g cumin, salt.
Finely shred the cabbage. Fat is well heated, add the powdered sugar and lightly brown the chopped onion in it. Then topped up with a little vinegar and put the cabbage. Cover and stew until polugotovnosti.Zatem put cumin, add salt to taste, if necessary, add salt and more vinegar stew until tender.
This cabbage is a good side dish, especially for pork.
BALLS OF crunches
* Products for cooking: 200 s stale bread, 40 g fat, g onion 40, 100 g flour, 2 g ground black pepper, parsley, salt.
Diced brown bun in the oven at high temperature. The fat fry finely chopped onion, add the parsley, salt, pepper and posipayut mixed with croutons. In the egg, flour and a little water get mixed liquid
the dough, add the previously prepared mixture with crackers and leave for 10 to 15 minutes. Then small balls are formed from this mass and thrown into boiling salt water. Boil until the balls float to the surface.
CARTOONS FROM A BUNCH WITH A BAM
Products for cooking: 50 s bacon, muffins 2 100 2 for eggs, milk s 100, 1 tablespoon flour, sour cream, black pepper, lard, salt.
Salo and rolls cut into small cubes. Salo drips, then add the cubes of bread rolls, and continue to fry until crisp. Then remove from heat, pour in the milk, in which a pre-stirred eggs, sprinkle with flour, salt, pepper, all mixed and set aside on 10-12 minutes. From the resulting mass form the gnocchi and cook in salted water, drain the fashion, pour hot lard dumplings, mix with sour cream.
Bread dumplings are a good side dish for any meat dish.

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