Whip up recipes

Cook at home. Meat bread with an egg.

Ingredients:
- Turkey parsley - 800 g.
- Egg - 5 pcs.
- Onion - 3 pcs.
-Bread - 100 g. (Crumbs)
- Parsley - 1 bunch.
Semolina group - 30 g.
- Vegetable oil - 1. tbsp.
Sugar - to taste
-Salt - to taste
- Black pepper - to taste

Cooking:
Chop the onion finely. Fry half the onion in vegetable oil, sprinkled with sugar.
Chopped onion fried in vegetable oil with sugar
Mix the minced turkey, raw and fried onions, bread crumbs, semolina, chopped parsley and 1 raw egg. Good salt and pepper, mix.
Mixed minced egg greens onion semolina breadcrumbs
4 hard boiled eggs. Grease a rectangular cake pan and lay out half the minced meat. Place eggs on top.
4 boiled eggs laid on half the minced meat in a baking dish
Close the meat bread with the rest of the minced meat.
Baked meat bread
Bake in the oven at 180 degrees for 50-60 minutes. If necessary, drain excess fat that will melt from meat bread.
Bon Appetit!

Cook at home. Vegetable salad with beans and red onions.

Ingredients:
- cucumber - 1 pc.
- tomato - 1 pc.
red onion - 1 pc.
white beans - 200 gr
sour cream - 3 tbsp. l
salt to taste
ground pepper - to taste
sesame - 1 tbsp. l

Cooking:
We wash the cucumber. We shift it to a cutting board and cut into thin half rings or cubes. The peel can not be cut. We shift the cucumber slices into a bowl.

Next, wash the tomato. Cut it into slices for the salad. We shift the chopped tomato into a bowl.

We clean the onion. Shred it in half rings.

Before adding canned beans to the ingredients, we discard it on a sieve and rinse a little with cold water. When the liquid comes off the beans, transfer the ingredient to the bowl.

For dressing, add sour cream, salt, pepper to your taste.

Mix the components of the vegetable salad.

We spread the salad in a bowl and serve to the table, sprinkled with sesame seeds.

Have a nice snack!

Cook at home. Hearty potato stumps for dinner.

Ingredients:
- Potato - 5 pcs.
- Turkey parsley - 500 g
- Chicken egg - 1 pc.
- Hard cheese - 150 g
Sour cream - 50 g
-Salt - to taste
- Allspice - to taste
- Spices to taste
-Green - to taste
-Tomato - optional

Cooking:
1. Wash the potatoes, put them in a pan, add water and boil until cooked.

2. Cool the potatoes in their skins and peel them.

3. Cut peeled potatoes into circles with a thickness of about 1 cm.

4. Put the minced meat in a deep bowl, add the chicken egg, 100 g of cheese grated on a fine grater, chopped greens (I used parsley), salt and pepper to taste. To stir thoroughly.

5. Grease the baking dish with vegetable oil.

6. Put in a baking dish mugs of potatoes, grease with sour cream on top, put the prepared stuffing. If desired, on some mugs of potatoes you can put mugs of tomatoes, and then minced meat.

7. Additionally, the workpiece can be sprinkled with herbs.

8. Send the dish to the oven preheated to 200 degrees for 15 minutes.

9. Then remove the mold from the oven, sprinkle with the remaining grated cheese and send it back to the oven for about 8-10 minutes, so that the cheese is melted and browned.

10. When serving, sprinkle the dish with chopped herbs. Bon Appetit!

Cook at home. Salad with chicken and egg pancakes.

Ingredients:
-Chicken fillet - 500 g
- Egg - 7 pcs. (medium size)
- Onion - 1 pc.
- Corn - 340 g (canned)
-Salt - to taste
Sour cream - 6 tablespoons (10-15% fat)
- Vegetable oil - 1 tablespoon
- Vinegar - 3 tbsp. (9% table)
-Water - 150 ml
Sugar - 1.5 tbsp.

Cooking:
Boil chicken fillet until cooked in salted water (after boiling water, cook meat for 20 minutes). Allow chicken to cool.

To get rid of unpleasant onion bitterness, you need to pickle the onion. To do this, mix ordinary drinking or boiled and chilled water with sugar, 9% vinegar and a pinch of salt.

Thinly chop the onion with a knife or chop on a special grater - half rings or straws.

Dip the onion in the marinade. Put for 15-20 minutes in a cool place (such as a refrigerator).

While the chicken cools and the onion is pickled, you can make egg pancakes.

Break one egg into a small bowl.

Slightly add salt and shake with a fork.

Preheat the pan and use a brush to grease the bottom with vegetable oil. The pan can be taken both ordinary and pancake. It is convenient to use a pan with a small diameter.

Pour the egg mass into the pan and fry the pancake on both sides. They are grilled and browned very quickly. Control this process.

Fry 7 egg pancakes in a similar fashion. Fried pancakes stacked on top of each other, that is, in a stack.

Cut a stack of pancakes into 4 parts.

Cut each part into strips.

Cut cooled chicken fillet into thin strips, equal in thickness to pieces of egg pancakes.

Drain the marinade from the onion, pat it lightly with a paper towel.

Transfer fillet, onions, pancakes and canned corn into a bowl. A little salt.

You can fill the salad with low-fat sour cream (10 or 15%), homemade mayonnaise or Greek yogurt.

Mix gently so as not to damage the delicate egg straws.

Put the salad with chicken and egg pancakes in a salad bowl or portioned bowls (bowls) and serve, previously cooled in the refrigerator.

Cook at home. Fragrant and juicy chicken.

Ingredients:
-Chicken fillet - 2 pcs.
Sour cream - 3 tablespoons
-Soy sauce - 3 tbsp.
- Garlic - 3 tooth.
- Mustard - 1 tbsp.
- Black pepper - to taste
- Sweet paprika - 1 tsp
- Tomato - 1 pc.
- Hard cheese - 100 g

Cooking:
Prepare all the ingredients for making juicy and flavorful chicken.

In a deep bowl or glass container, place sour cream, soy sauce, black pepper, mustard, paprika and garlic, passed through a press. Salt can not be added, as soy sauce is used, which is already quite salty.

Stir the marinade thoroughly. Try it, maybe at this stage it’s worth adding your favorite spices, increasing the amount of pepper or garlic (and maybe a little salt) to make the meat even more fragrant.

Wash the chicken fillet, dry it with a napkin and make cuts in the form of small pockets (this is convenient to do with a sharp thin knife).

Immerse the cut fillet in the marinade and mix well so that the liquid covers the meat and gets into each “pocket”. Leave the filet to marinate for 10-15 minutes. By the way, if you prepare the fillet in the morning and leave it to marinate in the refrigerator until the evening, then the chicken will be even softer!

While the meat is pickling, turn on the oven to warm up to 180 degrees and prepare the products for the filling.

Cut the tomato into half rings, hard cheese into thin plates. I used Russian cheese, you can also take Dutch.

Put marinated meat in a baking dish and place a slice of cheese and tomato in each “pocket”. Pour the marinade left in the bowl into the meat form.

Cover the baking dish with foil and send to the oven for 25 minutes.

Then carefully remove the foil and put it back into the oven for 10-12 minutes so that the cheese and meat are browned.

Put the finished baked fillet on a plate, cut into portions.

The meat is soft, juicy due to marinade, tomato and cheese.

In cold form, such meat can be sliced ​​for sandwiches. By the way, the marinade that remains in shape after baking can be used as gravy for garnish: mashed potatoes, buckwheat, pasta, rice, etc.

After cooking, this dish can be frozen (whole or sliced ​​in portions). The shelf life of such a dish will be 4 months at a temperature of minus 18 degrees.