Baked dishes include casseroles, rolls, puddings, souffles, etc. When preparing these dishes, vegetables are first subjected to all kinds of heat treatment, then baked in sauces, sour cream or butter for 15 minutes at a temperature of 250 ° C until the surface appears soft browned crust. When baking, the product should warm up inside to a temperature of 80° C.

Potato casserole. The process of preparing this dish consists of obtaining minced meat, preparing the potato mass, molding, and cooking the product.

Minced meat is prepared as follows: cook rice in a large amount of water; Finely chop hard-boiled eggs, onions and parsley. The onions are sautéed, combined with eggs, rice, herbs, salt, and mixed. Instead of rice, you can add boiled mushrooms.

The potato mass is prepared in the same way as for cutlets. It is allowed to add a small amount of milk to it.

On a baking sheet, greased with oil and sprinkled with breadcrumbs, spread half of the potato mass in an even layer of 1.5-2 cm, and minced meat on it. The minced meat is covered with the same layer of mass on top. The leveled surface of the casserole is greased with sour cream or raw egg, and a pattern is applied. Then the casserole is placed in the oven and baked at a temperature of 230-250 ° C until a soft, browned crust appears on the surface. Cool the finished casserole slightly and cut into portions. The casserole can be prepared from one potato mass without minced meat.

When serving, a piece of casserole is placed on a plate and topped with butter, sour cream or red sauce.

Potatoes 213, milk 30, eggs! /b rice 15, onion12, parsley 5, butter 5, sour cream5, Output 200.

Carrot casserole with apples and rice . Rice is boiled in a large amount of water, the liquid is drained, and the cereal is seasoned with butter. Apples are peeled and seeds removed and cut into strips. The carrots are chopped and simmered in a small amount of milk. Raw eggs are ground with sugar and diluted with milk - you get sweet leison,

Poached carrots are combined with rice, apples and lezon, mixed, and placed on a baking sheet greased with oil. The top of the casserole is moistened with leisonn. It is baked in the same way as a potato casserole.

Serve the casserole (1 piece per serving) with butter or sour cream sauce.

Carrots 130, milk 40,apples 50,rice 20,sugar 10, buttercreamy 10, eggs! /4" sour cream 5.Exit205.

For cabbage casserole, the mass is prepared in the same way as for cutlets.

Zucchini baked in sour cream. The pulp and seeds are removed from peeled zucchini, then they are cut into slices or cubes and fried, sprinkled with salt.

Prepare a medium thick sour cream sauce. Fried zucchini is placed on a baking sheet greased with oil, poured with sour cream sauce and baked in the oven until a light golden crust appears on the surface and the sauce thickens.

When serving, place the zucchini along with the sauce on a heated plate and sprinkle with chopped parsley.

Zucchini 315, butter 10, wheat flour5, sour cream20, parsley 5. Yield 190.

Potato roll . The potato mass is prepared in the same way as for potato cutlets (possibly with the addition of flour). Then they make minced meat: hard-boil the eggs, peel them, and finely chop them. Cauliflower is divided into inflorescences and boiled. Parsley is also finely chopped. Canned green peas are simmered in their own juice and drained in a colander. The prepared cauliflower is combined with peas, butter, chopped eggs and herbs are added, and the resulting mixture is mixed.

The potato mass is laid out on a moistened napkin in the form of a rectangular layer 1.5-2 cm thick. Minced meat is placed along the middle of the potato mass. Using a towel, connect the edges of the roll, give it a shape, and carefully transfer it, seam side down, onto a greased baking sheet. The surface of the roll is greased with raw egg or sour cream, sprinkled with grated cheese or breadcrumbs, pierced in the middle in several places so that the roll does not deform during baking, poured with butter and placed in a heated oven. The roll is baked in the same way as a potato casserole.

When serving, the roll is cut crosswise into elongated pieces 2-2.5 cm thick, placed on a plate (1-2 pieces), sprinkled with butter, sauces - sour cream, tomato, etc.

You can also prepare the roll with minced meat from sauteed onions and carrots with the addition of eggs or white cabbage and carrots.

Potato213, cauliflower 80, green peas 10, parsley 5, butter10, eggs! /z, wheat flour 5, Dutch cheese5. Exit200.

Cabbage roll. The mass for the roll is prepared in the same way as for cabbage cutlets. For minced meat, boil rice in a large amount of water and drain in a colander. Carrots are cut into small cubes, simmered in water or milk, seasoned with salt and sugar. Seedless raisins are washed and kept in water to swell. Carrots, rice and raisins are combined, mixed, seasoned with butter.

Beetroot roll. The beets are boiled in their skins, peeled, passed through a meat grinder, placed in a saucepan, and milk is added. The resulting mass is heated to a boil, semolina is gradually introduced into it and boiled with stirring for 7-10 minutes. Then it is cooled to 50° C, raw eggs are added and mixed.

Either jam, or fresh apples with cottage cheese, or boiled rice with raisins are used as minced meat.

A beet roll is shaped and baked in the same way as a potato roll. When serving, pour over butter.

Pumpkin and apple pudding. Apples are peeled and seeds cut into thin slices, and processed pumpkin is cut into medium cubes. Egg yolks are separated from the whites and ground with sugar.

The pumpkin is placed in a bowl and simmered in its own juice until half cooked, then milk is added to it, brought to a boil, apples are added and the mixture is simmered until soft. After this, semolina is introduced into it, stirring, the mass is boiled for 5-7 minutes at low heat, cooled to 50-60 ° C. Then salt, egg yolks, ground with sugar, are added, and everything is mixed. Beat the whites until a fluffy, stable foam forms, combine with the vegetable mass and mix carefully so that they do not settle. The pudding is placed on a greased baking sheet, filling the dish to 3/4 of the height, poured with oil, and baked in the oven until a small dried crust appears on the surface.

Puddings are also prepared from zucchini, cauliflower, carrots and other vegetables.

When serving, the slightly cooled pudding is cut into portions (1 per serving), sprinkled with butter, sour cream or milk sauce.

Pumpkin 155, apples 65, milk 40, semolina 20, eggs! /4" butter 10, sugar 10. Yield 200/5.

Beet soufflé . The beets are boiled in their skins, cooled, peeled, rubbed or minced. Prepare a milk sauce of medium thickness. The yolks of raw eggs are separated from the whites, ground with sugar, and the whites are beaten into a fluffy foam. Combine the beets with the sauce and yolks, mix, add the whites and carefully stir the mass again.

The soufflé is placed in greased molds or on a baking sheet and baked in the oven, like pu-ding, or steamed (in a steamer box or in a water bath). The finished slightly cooled soufflé is taken out or cut into portions, placed on a plate (1 piece or 1 piece), poured with butter or milk sauce.

Soufflé is also prepared from individual types of other vegetables (carrots, zucchini, pumpkin) or from a mixture of several vegetables.

Beetroot 200,milk 70, butter 10,eggs ¼, wheat flour 10,sugar 5.Yield 200/5.

Cabbage baked with milk sauce. White cabbage is cut into pieces, cauliflower is divided into individual inflorescences, placed in boiling salted water and boiled until tender, then placed in a colander to drain the broth.

Prepare a milk sauce of medium thickness and combine it with cabbage and mix. The resulting mixture is placed in an even layer on a greased baking sheet, sprinkled with grated cheese on top, poured with butter and baked in the oven until the sauce thickens and a light, dried crust appears.

When serving, the cabbage is divided into portions, placed on a plate, and sprinkled with oil or milk sauce. Cabbage can be baked and released in portioned pans.

Stuffed cabbage rolls . The process of preparing cabbage rolls consists of preparing cabbage, preparing minced meat, molding semi-finished products, heat treatment, and serving.

The stalks are removed from a whole head of cabbage. Then the head of cabbage is boiled in salted water, cooled, divided into leaves, and their thickened part is beaten or cut off.

Minced meat is prepared either from vegetables alone, or from vegetables with cereals (rice, buckwheat). To do this, eggs are hard-boiled and chopped, vegetables are finely chopped or cut into strips. Then saute the onions, poach the carrots, combine with eggs, add chopped parsley or spinach, and salt. This minced meat can be prepared without onions.

Another option for stuffing cabbage rolls is also possible: boil rice crumbly porridge and combine it with minced vegetables. You can add a raw egg into it. To prepare minced meat with buckwheat, boil crumbly buckwheat porridge and combine it with sautéed onions and chopped eggs.

Any minced meat is placed on prepared cabbage leaves and their edges are folded, giving the products a rectangular shape. Semi-finished stuffed cabbage rolls are placed on a heated baking sheet with oil, fried on both sides until a light crust appears, poured with sour cream sauce, sprinkled with oil and baked in an oven at a temperature of 220-240 ° C for 15-20 minutes.

When serving, cabbage rolls are placed on a plate (2 pieces per serving), poured with sour cream sauce, and sprinkled with herbs.

Stuffed cabbage rolls can also be stewed in sour cream sauce with tomato without frying.

White cabbage 180, carrots50, bowonions 15, parsley 7, rice 25, eggs 1/4, wheat flour 5, butter 10, sour cream 15. Yield 200.

Stuffed zucchini. Zucchini prepared for stuffing are placed in boiling salted water and cooked for 3-5 minutes, then removed from the water, cooled and filled with minced meat.

The minced meat consists of boiled rice combined with sautéed onions, chopped parsley, salt and raw or boiled eggs. You can add poached carrots to it. Minced meat is also prepared without rice, but with the addition of boiled white cabbage or cauliflower.

Grease a baking sheet with oil, sprinkle with breadcrumbs, place zucchini on it, pour sour cream or Ukrainian sauce over it, sprinkle with grated cheese, pour over oil. Zucchini is baked in the oven until the sauce thickens and a light, dried crust appears on their surface.

When serving, zucchini (1-2 pieces per serving) are placed on a plate, poured with the sauce with which they were baked, or with butter, and sprinkled with chopped herbs.

Stuffed tomatoes. Ripe but firm medium-sized po-midoris are prepared for stuffing.

For minced meat, boil fluffy rice, sauté chopped onion, and finely chop parsley. Season the rice with raw eggs, add onion, parsley, salt, and stir. The tomatoes are filled with minced meat, placed in a greased frying pan or baking sheet, poured with butter and baked in the oven.

When serving, tomatoes (1-2 pcs.) are placed on a plate and poured with sour cream or milk sauce.

COTTAGE CHEESE CASSEROLE

This casserole can compete with any cake in beauty and taste.

For the casserole base you will need

For the top:

• 1 cup pitted cherries
• 5-6 small apples
• 3-4 tbsp. spoons of sour cream
• sugar and cinnamon to taste

Note: Casserole It works great with any berries or fruits, and the cottage cheese should be homogeneous, without grains and not very dry. It is best to use a curd mixture that is not too wet.
The ingredients are calculated for a mold with a diameter of 22 cm.

Cooking method:

1. Pour semolina with warm water (about 40°C) so that the water covers the semolina, and leave to swell for 1 hour.
   
2. Separate the yolks from the whites.
   
3. Grind the yolks with half the sugar until white foam, and then with the swollen semolina and the remaining sugar.
   
4. Dilute cottage cheese with 3/4 milk. If the curd is completely smooth, just mix it well with the milk. Otherwise, rub the diluted cottage cheese through a sieve 1-2 times. Received curd The mass should have the consistency of very thick sour cream. If necessary, add more milk.
   
5. Add the prepared cottage cheese to the yolk-semolina mixture, season with vanilla, and mix well.
   
6. Grate the lemon zest into the bowl with the dough, add lemon juice, stir.
   
7. Beat the egg whites with a pinch of salt into a stiff foam (a small amount of salt makes the walls of the protein bubbles more elastic and stronger), add to the dough, mixing with gentle movements from top to bottom.
   
8. Add starch to the mixture and mix thoroughly but gently.
   
9. Pour the casserole mixture into a springform pan greased with oil and sprinkled with semolina.
   
10. Peel the apples, cut into small pieces, place on the dough, sprinkle thickly with cinnamon.
    
11. Pour sour cream mixed with sugar over the surface of the casserole. It will keep the apples juicy and hold them together.
    
12. Spread the cherries lightly on top of the sour cream.
    
13. Bake in an oven preheated to 180°C for 40-50 minutes. If the top starts to burn, cover the pan with paper. Cooled down casserole It settles a little, but it is almost impossible to avoid this.
14. Let the casserole cool completely and only then remove from the pan and cut into portions.

If you are a rice lover, then you probably know that it is a versatile and healthy product. It allows you to diversify the menu not only with side dishes, pilaf and sushi, but also with various desserts. An example of this is rice casserole. The recipe may include various fruits and berries, both fresh, canned or dried. However, the option with meat, fish or vegetables also has every chance of becoming one of your favorites, so without delaying it, let’s try to prepare this unusual, satisfying and tasty dish.

Sweet rice casserole recipe

This version of rice casserole is made with raisins, but you can replace them with any berries or fruits, such as banana, currants or dried apricots. By the way, dried apricots go great with rice! You just need to pre-soak it and cut it into pieces. So, let's begin! We will need:

Half a kilo of cottage cheese;
- 180 grams of short grain rice;
- two eggs;
- five tablespoons of sour cream and sugar;
- 60 grams of light, seedless raisins.

Cooking technology

Pour water over raisins and set aside to soak. Boil the rice in lightly salted water until almost done and rinse it with warm boiled water. Beat cottage cheese and sour cream in a blender until creamy. We separate the egg into white and yolk. We set the white aside for now, it will be useful to us, and beat the yolk and another egg with sugar until smooth and combine with the curd mass. Add raisins, add rice and transfer everything into a baking dish. Bake in a preheated oven at 180 0 C for about an hour. Place on a nice platter, let cool and enjoy! If you are not a sweet tooth, you can experiment. Replace raisins in the recipe with minced meat, vegetables and herbs, because rice casserole with cottage cheese does not have to be sweet!

French casserole with cherries

Even if you have never been to France, after trying this dish, you can safely consider yourself a little French. After all, from now on, a sweet, cherry-smelling piece of Paris will always be on your table - a wonderful rice casserole, the recipe for which was invented by real Frenchmen! Let's get started. We will need:

Half a cup of short grain rice;
- half a liter of milk;
- four eggs;
- 75 grams of brown sugar (regular sugar will do too);
- about twenty cherries;
- ½ teaspoon salt;
- vanilla;
- butter for greasing the pan.

Cooking technology

Boil the rice in water for five minutes and drain it in a colander. Meanwhile, bring a mixture of a glass of water and one and a half glasses of milk to a boil. As soon as it boils, reduce the heat to medium and add rice. Cook it for about twenty minutes, stirring constantly, until the contents of the pan thicken and become viscous. Remove the porridge from the heat and let it cool slightly. For now, you can remove the pits from the cherries. When the mixture has cooled, add eggs one at a time, stirring thoroughly. Grease a baking dish, pour the rice mixture into it and place the cherries on top. Sprinkle it evenly with powdered sugar and set it to bake for about 45 minutes at a temperature of 180 0 C. All that remains is to cool our masterpiece. If you like this rice casserole, you can change the recipe for variety by including different fruits and berries, such as figs. It will turn out unusual and very tasty!

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Classmates

Casseroles belong to the group of dishes that are united by one common process - baking. Essentially, anything that can fit in a baking dish can become a casserole.

The casserole can be prepared not only in the oven, it can easily be prepared even in a slow cooker. There are many answers to the question: “How to cook a casserole?” The casserole recipe can be based on absolutely any product that is in the refrigerator. You can prepare a meat casserole with minced meat, fish, and vegetables. Naturally, casseroles are not only single-component, they can also combine several different products, for example, potatoes with meat, or potatoes with mushrooms would be an excellent combination in a casserole. In addition to the main dish, the casserole can also be a dessert, so you can prepare a casserole from cottage cheese, pumpkin or rice.

Another advantage of the casserole is that it requires little time to prepare and often becomes a “lifesaver.” Potato, cabbage, zucchini, and carrot casseroles are an excellent option for vegetarians.

Ingredients:

100 grams of semolina;

½ glass of milk;

500 grams of cottage cheese;

80 grams of butter;

2 tablespoons starch;

A glass of sugar;

½ teaspoon baking powder;

100 grams of raisins.

Preparation:

Heat the milk and pour it into a deep bowl, add semolina to the milk, mix well and let stand for 35 minutes.

Meanwhile, soak the raisins in hot water for 10 minutes, then place in a colander to drain excess liquid.

Beat eggs with sugar, add butter, beat everything thoroughly with a mixer. Add cottage cheese, starch and baking powder to the eggs, beat everything well, add semolina with milk, raisins and mix everything well again.

Line a baking dish with parchment, grease it with oil and pour the curd mass into it. Place in the oven preheated to 180 degrees for 30 minutes until golden brown.

The casserole is ready.

Ingredients:

1 large eggplant;

4 medium potatoes;

2 onions;

300 grams of ham;

1 sweet pepper;

Fresh herbs;

2 processed cheese;

150 grams of mayonnaise;

100 grams of hard cheese;

3 tomatoes;

2 cloves of garlic.

Preparation:

Peel the potatoes and eggplants and cut them into slices. Grease the pan with butter and place the sliced ​​eggplant and potatoes on the bottom in an even layer. Top with diced onions and ham. We cut the sweet peppers into strips, the tomatoes into slices and spread them in an even layer on the ham.

In a separate bowl, combine mayonnaise, eggs, processed cheese, chopped herbs, garlic and pour into the mold. Sprinkle grated cheese on top and place in the oven for 50 minutes. Sprinkle the top of the finished casserole once again with grated cheese and chopped herbs.

“Nourishing” casserole with meat

Ingredients:

300 grams of minced beef (an alternative to minced meat can be sausages or boiled sausage);

3 medium potatoes;

1 tomato;

1 onion;

150 grams of hard cheese;

Sour cream or mayonnaise, 100 grams;

Salt, spices.

Preparation:

Break the egg into the minced meat, add salt and pepper and mix well.

Wash the potatoes, peel and cut into thin slices. peel and cut into rings, also cut the tomatoes into rings.

Grease a baking dish with oil, place potatoes on the bottom, salt and season. To ensure that the potatoes cook quickly and the casserole is juicy, you can pour the sauce on top of the potatoes, mix 4 large spoons of mayonnaise with 3 large spoons of water, add salt and pepper and pour it over the potatoes. Place a layer of onion on top of the potatoes, then minced meat and tomatoes. We make a mayonnaise mesh over the tomato, crush it with grated cheese and bake in an oven preheated to 200 degrees for forty minutes.

Casserole “Quickly”

Ingredients:

800 grams of frozen dumplings;

2 onions;

100 grams of hard cheese;

250 grams of mayonnaise or sour cream;

Salt, pepper, fresh herbs.

Preparation:

Peel the onion, wash it and cut it into medium cubes. Pour sunflower oil into a heated frying pan and saute the onion for three minutes until it acquires a golden hue.

Take a baking dish, grease it with oil and heat it slightly in the oven (a warm baking dish will not allow the dumplings to stick). Place frozen dumplings in a mold in one layer, add salt and pepper. Place fried onions on top.

In a deep bowl, beat the eggs with mayonnaise, salt and pepper and pour the resulting mass over the dumplings. Grind the cheese onto a coarse grater and sprinkle on top of the casserole.

Place the casserole in the oven preheated to two hundred degrees for forty minutes. The finished casserole is sprinkled with chopped herbs and served.

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