Adi's meat casserole

  • Cottage cheese 200g
  • Sugar 2-3st
  • Semolina 1 tablespoon
  • 1pc egg
  • Pinch of salt
  • Sour cream 1-2st
  • You will need: 30-60 minutes
  • Geography dishes:Russian
  • Main ingredient:Cottage cheese
  • Type of dish:Dinner

Grind cottage cheese with sugar. Separate the protein from the yolk. Add the yolk, sour cream, salt and semolina to the cottage cheese, beat well.

Beat whites separately.

Gently introduce into the curd. Place the mass in a baking dish.

Bake in a preheated oven to 180 for 30 minutes until golden brown.

Great breakfast option. A great addition to the casserole will be sour cream. Enjoy your meal.

Recipe "Adi's meat casserole":

A medium-sized pan that can be put in the oven,
spread it with bacon so that the ends of the bacon hang down.

Minced pepper, add 1 tbsp. l Kikkoman soy sauce.
Mix.

We spread on the bottom of the laid pan.

Mozzarella grate or tear with your hands.
Spread on the stuffing.

Peppers cut into small cubes.
Spread on the cheese.

Wrap the bacon in the center.
In the middle there will be an empty circle.

In a bowl, mix honey and Kikkoman soy sauce.
Lubricate the bacon top of the casserole with a stone.
The rest I just poured into the middle.
Bake at 190 degrees. 40-45 minutes.
After 20 minutes, I covered it with foil; 10 minutes before it was ready, I removed the foil.

Here is such a delicious casserole turned out!

Subscribe to the Cook in VK group and get ten new recipes every day!

Join our group at Odnoklassniki and get new recipes every day!

Share the recipe with your friends:

Like our recipes?
BB code to insert:
BB code used in forums
HTML code to insert:
HTML code used on blogs like LiveJournal
How will it look like?

Comments and reviews

September 13, 2016 lanchik 8080 #

July 8, 2016 mariana82 #

July 2, 2016 lubashka55 #

July 2, 2016 galina_ts #

July 2, 2016 Bennito # (author of the recipe)

July 1, 2016 lenkafe #

July 1, 2016 Bennito # (author of the recipe)

July 1, 2016 Bennito # (author of the recipe)

July 1, 2016 Vishnja #

July 1, 2016 Bennito # (author of the recipe)

July 1, 2016 Vishnja #

July 1, 2016 olga2121972 #

June 11, 2016 Dinni #

June 11, 2016 Bennito # (author of the recipe)

June 9, 2016 opora bkb #

June 9, 2016 Bennito # (author of the recipe)

June 9, 2016 Nerch #

June 9, 2016 Bennito # (author of the recipe)

June 9, 2016 xxmilaxx #

June 9, 2016 Bennito # (author of the recipe)

June 9, 2016 Star_Anetta #

June 9, 2016 Bennito # (author of the recipe)

June 5, 2016 premium #

June 4, 2016 Violl #

June 4, 2016 Bennito # (author of the recipe)

June 4, 2016 Maryana_Z #

June 4, 2016 Bennito # (author of the recipe)

June 3, 2016 nusehka #

June 3, 2016 Bennito # (author of the recipe)

June 3, 2016 natasha tzy #

June 3, 2016 mariana82 #

June 3, 2016 Bennito # (author of the recipe)

June 3, 2016 Anastasia AG #

June 3, 2016 Bennito # (author of the recipe)

Yogurt Jelly

Yogurt jelly Soak gelatin in cold water. After half an hour, strain. Boil the water with sugar and vanilla, remove the foam, lower the gelatin and stir until the gelatin is completely dissolved. Cool. Stir the yogurt so that there are no clots,

Yogurt Cheese

Yogurt cheese - 9-10 liters of yogurt - 4-5 liters of pasteurized milk — 6 eggs — salt — to taste Mix the yogurt, milk, and beaten eggs. Salt the mixture, heat over low heat until cooked, and flip it over a colander lined with a cotton cloth. After

Soup from yogurt and vegetables

MANNA BOILER AND SUNGET BOILER

CASTE FROM MANNA KORA AND SUNGLASSES 2 eggs, 200 g sugar, 100 g margarine,? lemon, 75 g of raisins, a little salt, 2 cups semolina, 1 teaspoon of baking soda, 3 tbsp. tablespoons flour? l yogurt. Butter for form lubrication, breadcrumbs. Mix manna with yogurt

Yogurt Jelly

Jelly from yogurt 100 g of yogurt, 25 g of sour cream, 25 g of powdered sugar, 5 g of gelatin, 1 g of lemon peel, 0.15 g of vanillin, 100 g of water. In sour milk, add sour cream, icing sugar, lemon zest and mix well. Dissolve soaked and swollen gelatin in hot water,

Ingredients

  • 500 g pieces of beef,
  • 400 g passivated tomatoes,
  • 150 g Emmentaler grated cheese,
  • 250 ml of beef or vegetable broth,
  • 3 bell peppers, red, yellow and green,
  • 3 onions,
  • 1 carrot
  • 1 tomato
  • 1 tablespoon of coconut or olive oil,
  • 1 tablespoon of sweet paprika
  • 1 teaspoon hot paprika
  • 1/2 tablespoon cumin (zira),
  • ground cloves on the tip of a knife,
  • salt and pepper to taste.

The recipe ingredients are for 4 servings.

It takes about 20 minutes to prepare for cooking. Cooking time is 30 minutes for cooking meat and 30 minutes for baking.

The energy value

Calorie content is calculated per 100 grams of the finished dish.

KcalkjCarbohydratesFatsSquirrels
733063.9 g3.2 g7.1 g

Cooking

Ingredients for the recipe

1. Preparatory process: wash the pepper, cut it into small pieces. Wash and chop the tomato. Also, wash the carrots, peel and cut into round slices. Peel the onion and cut into small pieces.

Heat coconut oil or, alternatively, olive oil in a pan and fry the beef slices on all sides. Then add the onion and fry until the onion softens.

Saute the meat and onions

Pour the beef broth (vegetable or beef of your choice) and season the dish with two varieties of paprika, cumin and cloves ground. Add salt and pepper to taste, lay slices of carrots, and then cook the dish under a closed lid for 30 minutes, until the meat is soft.

Add meat to the broth

3. Preheat the oven to 180 degrees (convection mode).

4. Add passivated tomatoes, all kinds of bell peppers and slices of fresh tomato. Mix all the ingredients thoroughly and place the mixture in a baking dish.

Add the remaining ingredients.

Sprinkle goulash with grated Emmentaler cheese and bake in the oven for 30 minutes. Enjoy your meal!

Bake the dish until cooked

Goulash, goulash, goulash

There are many goulash recipes and they are easy to prepare, you are unlikely to spoil this dish or do something wrong. There are also no strictly required ingredients, so you can enjoy delicious meat using all your imagination and creativity during cooking.

This dish originally appeared in Hungary. The word goulash comes from the name of the shepherds who at that time grazed their cattle in Pust. These shepherds were called Gulyás, which translates as "a shepherd for livestock."

The shepherds founded a camp and overnight for animals a few kilometers from the nearest village. Wild wolves often threatened animals at night. Far from home, the shepherds needed to provide themselves with food, so they invented goulash.

It consisted only of grilled meat and onions. Then the type of goulash was determined depending on the type of meat that was available to the shepherds. As a rule, it was cattle or sheep. Thus, the dish could consist of beef or lamb. Later it began to be prepared from other varieties of meat and the list of ingredients expanded. The most popular of them is bell pepper. What good goulash is not without is a large quantity of onions.

As for the species, at present there are a lot of variations and recipes with all types of meat. Even sausage goulash and casseroles, as in this recipe. Perhaps she will be your new favorite recipe. It's time to realize creativity.

Lazy cabbage rolls

Ingredients for cooking:

  • Boiled meat - 250 grams,
  • Cabbage - 200 grams,
  • Round rice - half a glass,
  • Onion - 1 medium onion,
  • Vegetable oil - 1 tablespoon,
  • A little salt to taste. Pepper is not recommended to be added to a children's dish.

  1. Soak the rice in warm water for 15 minutes.
  2. Finely chop the onion and pass in a deep frying pan until transparent.
  3. Add to the onion, finely chopped cabbage, cover the pan with a lid and simmer for 10 minutes under the lid over low heat. Stew the cabbage, stirring occasionally.
  4. Now you can add rice to the cabbage, and pour the broth or hot water, so that the rice is slightly covered with broth. Slightly add salt and simmer the rice for 10 minutes.
  5. Scroll boiled meat into a meat grinder and add to our dish. If desired, you can add one chopped boiled egg, for a more delicate taste. Stew for two more minutes.

Lazy cabbage rolls are ready, they need to be laid out in portions on plates and serve hot.

Stewed potatoes with meat

Another simple and tasty kindergarten dish, to cook it, we need:

  • Potato - 1.5 kilograms,
  • Beef meat - 750 grams,
  • Onions - 3 medium-sized onions,
  • Carrots - 3 medium carrots,
  • Tomato paste - 3 tablespoons (put the paste in a dish, if desired and taste) a little salt, also to taste.

  1. We will clear the meat of the film, fat and tendons. We cut the beef into small cubes of two to three centimeters.
  2. We clean the onion and cut into half rings. We peel the potatoes and cut them a little larger than they cut the meat.
  3. In a cauldron or thick-walled pan, heat two tablespoons of sunflower or olive oil, then put the meat and fry it over high heat. When the meat is stewed, it will secrete juice and may stick a little to the bottom and walls of the cauldron, about this do not worry, when it is fried, it will lag behind the walls.
  4. As soon as the meat is fried, stir it and add the onions, reduce the heat and simmer for 15 minutes, while stewing, you can add a little broth or some water.
  5. While the beef and onion are stewed, we will cut the carrots into strips and fry it in sunflower or any other vegetable oil. As soon as the carrot is fried and changed color, add it to the cauldron for meat.
  6. In place of the carrots, put the frying potatoes in the pan. Fry the potatoes on all sides to a golden brown crust, then put the potatoes in a cauldron, salt a little and mix. You can add a tomato, if desired.
  7. Add water or broth so that the potato is covered almost completely with water. Cover the cauldron with a lid and simmer over low heat for 45 minutes.
  8. 15 minutes before the dish is cooked, we throw some hop spices into the cauldron - put it in the sun or any other and two bay leaves. Mix gently, cover with a lid and simmer for another 15 minutes over low heat.

When the dish is ready, give it another 15 minutes to insist and soak under the lid. Then we lay out on plates and serve to the table.

Ingredients for cooking:

  • Fresh eggs, perfect - 5 pieces,
  • Fresh milk, good quality - 250 milliliters,
  • Salt is one third of a teaspoon,
  • Butter - 30 grams.

  1. Pour milk into a deep bowl, add eggs and salt.
  2. Stir the eggs with milk well, but do not beat.
  3. We grease the baking dish or deep pan with butter and pour the milk and egg mixture into it.
  4. We fill out the form no more than 2/3, as the omelet will rise during the preparation process.
  5. Preheat the oven to 200 degrees and put in it our dish for baking for 30 minutes. The first 20 minutes, the oven must not be opened so that the omelet does not donkey.

Ready omelet cut into portions. On a hot omelet, put a small piece of butter on top and feed our baby breakfast. If the child does not like butter, scrambled eggs can be sprinkled with jam syrup or sour cream.

Meatballs in sauce

Ingredients for cooking:

  • Stuffing - 0.5 kilograms,
  • Rice is half a glass
  • Eggs - 1 egg
  • Onion - 1 medium onion,
  • Salt is a little to taste.
  • Sauce:
  • Tomato paste -1 teaspoon,
  • Sour cream - 1 tablespoon,
  • Flour - 1 tablespoon,
  • Water - one and a half glasses.

  1. Boil until half cooked rice.
  2. Chop the onion very finely and mix with the minced meat. Salt the minced meat a little and mix.
  3. Mix rice with minced meat, add the egg and mix very well with your hands.
  4. From the resulting mass, with our hands, we form small balls - meatballs, roll them in flour.
  5. Heat the pan with vegetable oil. Put our meatballs in a well-heated pan and fry them on the one side for 3 minutes, and then on the other side. Then fill with water at half the level of meatballs, add a few layers and leave to simmer on low heat.
  6. While our dish is stewing, we prepare the sauce: in another pan, dry the flour, add the tomato paste, sour cream, mix and dilute with the remaining water.
  7. Add sauce to meatballs and cover, simmer for 15 minutes over low heat.

We lay the finished meatballs on plates and serve.

Goulash with Gravy

Ingredients for cooking:

  • Beef meat (chicken, pork or turkey) - 0.5 kilograms,
  • Onions - 1 large onion,
  • Carrots - 1 medium carrot (can be cooked without carrots),
  • Tomato paste - 1 teaspoon,
  • Flour - 1 tablespoon,
  • Sour cream -1 tablespoon,
  • Bay leaf -1 piece and a few peas,
  • Salt to taste, approximately 0.5 teaspoon.

  1. Cut the meat into small pieces and lightly fry it.
  2. Finely chop the onions and grate the carrots on a coarse grater.
  3. Put the fried meat in a thick-walled saucepan, add onions, carrots, 1 tablespoon of vegetable oil. Fill with water so that the meat is slightly covered.
  4. We put the pot of meat on the stove and bring to a boil, then reduce the heat and simmer under the lid until the meat is ready (the prepared meat should be soft). About 10 minutes before the meat is ready, add a little salt to taste and put bay leaves and peas.
  5. The readiness of the meat is checked with a fork or knife, as a rule, they cook goulash for about an hour if it is beef or pork, and a little less time if it is poultry or chicken.
  6. In half a glass of water we plant tomato paste, flour and sour cream. stir well with a fork so that no lumps form.
  7. When the goulash is almost ready, with continuous stirring, pour the tomato - sour cream mixture into it. Goulash in front of her eyes begins to thicken. Stew on low heat, under the lid, for another 5 minutes. If during the quenching of the water boil away, or the goulash is thick, then we will dilute with boiling water to the desired density and boil for one minute.

Goulash is ready, we serve it with a side dish of mashed potatoes or pasta. The dish should be served hot.

We continue to cook our favorite kindergarten dishes and next we will prepare a delicious souffle:

Souffle liver

Ingredients for cooking:

  • Beef liver - 500 grams,
  • White loaf - two pieces,
  • Onions - 1 medium onion,
  • Loaf steep milk, salt to taste, butter.

Cooking liver souffle:

  1. Rinse the liver, put in a saucepan and boil until cooked. The approximate cooking time is 30 minutes, after boiling.
  2. We take out the finished liver from the water, let it cool and cut it into pieces.
  3. Soak slices of loaf in milk. We clean and chop the onion.
  4. Scroll through a meat grinder liver, onion, loaf.
  5. If the child does not like onions, you can cook without it.
  6. Forcemeat a little salt and mix well, if it turns out to be a little dry, you can add a little milk.
  7. We spread the liver mincemeat in a greased form with butter and put for baking in a preheated oven. Bake for 20 minutes, at a temperature of 180 - 200 degrees, until the top crust is slightly browned. Grease the top of the finished souffle with butter.

Souffle sauce

This dish will be even tastier with sauce.

Tomato Sour Cream Sauce

Sauce Ingredients:

  • Sour cream - 2 tablespoons,
  • Tomato paste - 2 teaspoons,
  • Onion - 1 large onion,
  • Flour - 1 tablespoon and water 300 milliliters.

  1. Finely chop the onion and fry it in vegetable oil, under the lid, stirring occasionally - roasting time 10 minutes, medium heat.
  2. Combine sour cream, tomato paste and flour in a deep bowl - mix well and add water, mix again.
  3. Pour the mixture into the onion and stir, bring the sauce over the fire to thicken. You can add a small piece of butter on top. Souffle sauce is ready.

Kindergarten dishes are prepared taking into account the tastes of our kids, and children are very fond of a variety of casseroles. I present to you the recipes for delicious casseroles for our crumbs.

Fish casserole

Ingredients for cooking:

  • Large fish fillet - 300 grams,
  • Milk sauce or milk - half a glass,
  • Butter - 1 teaspoon,
  • Bread crumbs and a little salt to taste.

  1. Boil the fish fillet in slightly salted water, cook the fish until cooked for 6 to 7 minutes after boiling the water.

In the meantime, the fish is boiled, we will prepare for our casserole:

Milk sauce

So that children's dishes are not tasteless, they can be supplemented with a variety of different sauces, preferably home-made, to beat confident in the naturalness and quality of the products. The milk sauce that we prepare is well suited for fish dishes, vegetables and chicken.

  1. Flour - 1 tablespoon, slightly dried in a pan. Butter - 1 teaspoon, knead with a fork and melt a little until soft.
  2. Mix flour with butter.
  3. Milk - half a glass, put on fire and boil.
  4. Add the butter mixture to the milk, add a little salt and let it boil again. Remove from heat. The sauce is ready.

Boiled fish, cooked milk sauce, continue to cook fish casserole.

  1. We knead boiled fish well with a fork and divide it into two parts.
  2. Lubricate the baking dish with butter and spread the layer with a mashed fork of boiled fish.
  3. In the finished milk sauce, add one egg and stir well with a whisk or fork.
  4. With the resulting sauce, pour a layer of fish in the mold, then lay out the second part of the fish with a layer and pour the sauce again.
  5. Sprinkle our breadcrumbs on top of our dish and send to the oven for baking. Cooking casseroles in different ovens can range from 15 to 25 minutes.

A ready-made fish casserole may be an independent dinner dish for your child, or you can serve it together with vegetables or porridge.

Baby Potato Casserole with Meat

Ingredients for cooking:

  • Eggs - 2 pieces
  • Potato - 500 grams,
  • Meat (chicken, pork or beef) - 300 grams,
  • Sour cream - 60 grams,
  • Butter - 60 grams,
  • Onions - 2 medium onions,
  • Salt to taste

  1. Peel the potatoes, boil it in salted water, drain the broth and crush - make mashed potatoes.
  2. In mashed potatoes, add sour cream, butter, eggs, a little salt - whisk everything with a mixer or mix well with a fork.
  3. Boil the meat in salted water. Let’s cool the boiled meat and pass it through a meat grinder.
  4. Peel the onion, cut into small cubes and fry until golden in a frying pan with oil.
  5. Add the scrolled meat to the pan, add a little salt and fry until tender.
  6. Lubricate the baking dish with butter, put half the mashed potatoes, then a layer of meat filling, and on top a layer of potatoes. Let's level it with a spatula and apply an arbitrary pattern.
  7. Preheat the oven and set our baking pan. Bake at a temperature of 180 degrees, until a beautiful ruddy - golden color.

Serve the baby potato casserole with meat to the table in sliced ​​form, with sour cream or other sauce, to taste.

Cottage cheese casserole from kindergarten

The recipe for this delicious cottage cheese casserole, as in kindergarten, I found in my mother’s notebook. Let's remember childhood together, and prepare this wonderful casserole.

Ingredients for cooking:

  • Fresh cottage cheese - 500 grams,
  • Chicken eggs, perfect quality - 2 pieces,
  • Milk - 50 milliliters,
  • Sugar - 100 grams
  • Semolina - 100 grams,
  • Butter - 50 grams.

  1. Wash the cottage cheese well through a sieve, and if we take the curd mass for cooking, then do not wipe it.
  2. Add eggs to the cottage cheese, sugar - we rub everything well.
  3. Soften a piece of butter and add it to the curd mass - mix well or whisk.
  4. Add milk, semolina to the curd mass and whisk again and leave for 40 minutes to make the semolina swell.
  5. Lubricate the baking dish with butter, sprinkle with semolina and lay out the curd mass.
  6. We preheat the oven to 200 degrees and set our mold with a baking dough.
  7. Bake for about 20 to 30 minutes until a beautiful and appetizing golden brown crust forms. Ready-made curd casserole, reminiscent of curd pudding, is exactly the same dish as we were served in kindergarten.

We serve cottage cheese casserole to the table, slicing it into pieces, with jam or condensed milk.

I propose to see: Curd casserole as in kindergarten video.

Dear mothers and grandmothers, prepare your favorite kindergarten dishes for your crumbs and let the children grow strong, healthy and cheerful!