Casserole rice technological card. Rice casserole with apple sauce as in kindergarten

In cooled to 60 ° C viscous porridge Eggs, sugar, can be added raisins, kuragu, vanillin. The mass is stirred and laid out on a lubricated oil and sprinkled with crops baking sheet to 4 cm. The aligned surface of the casserole is lubricated with raw eggs with sour cream and baked in a frying cabinet at 250 ° C before the formation of a ruddy crust. Slightly cooled casserole is cut into portion slices and release one by one to portion with sour cream, butter or sweet sauce.

Ticket number 24.

1. The meat is a large piece of "Rostable three degrees of readiness"

Beef (tenderloin, thick and thin edge) large kosk Weighing 1-2 kg cleaned, rub the salt and pepper, put on a baking sheet, heated with fat. The meat is placed with an interval between pieces of at least 5 cm, roasted on a strong heat before the formation of a roasted crust, then put it in a hot wardrobe and continue fry at a temperature of 160-170 ° C.

During the frying, the meat is periodically flipped and watered with highlighted juice and fat. Rostable can be fasten up to three degrees of readiness: with blood (meat is fried to the formation of a roasted crust), semiconductable (inside the ccent meat of pinkished color) and roasted (meat inside gray). The degree of root is judged by the elasticity of meat: the rusting of the semiconductable spring is weak, completely roasted is almost no elasticity. Ready robbiv is cut on a portion of 2-3 pieces.

The juice remaining after frying the juice is evaporated, the fat is poured, poured a small amount of broth, boiled and filter. The resulting meat juice is used when making meat.

On vacation, a complex side dish, consisting of 3-4 kinds of vegetables, planed horseradish, is planed with bouquets on a portion dish or a plate of bouquets, and the sliced \u200b\u200bmeat is puffed near meat juice. You can use french fries or fried potatoes.

2. Manufacture of omelets.

Olelets differ from the scrambled eggs by the fact that they are prepared with the addition of milk liquid, water or cream. With cooking technology, omelets are divided into natural, mixed with a side dish, stuffed with a side dish.

For the preparation of omelettes use eggs, melange or egg powder. Prepared egg products are connected to milk and salt, well smeared, slightly beating until the foam appears on the surface. A small amount of melted oil can be added to the resulting mistletal mass. On one egg take 15 g of milk.

Omelet natural.They are prepared in a frying pan with a thick bottom, which is well warmed, after which the butter is melted on it and quickly poured the prepared erlet mixture. Omelet is fried, shaking the pan or slightly stirring the knife to thundering the mass. At the finished mistlette, the edges are bent, giving it the shape of the piddle, and shut down on the heated plate. On vacation, the omelet can be pouring butter Or sprinkle with small-chopped greens.

Mixed omelet.fry like natural, adding finely chopped vegetables, mushrooms, meat products into the crude mistlette mixture.

Omelet with cheese.In the prepared mistlette mixture, grated cheese is added, stirred, fry and released like a natural omelet.

Stuffed Olelets.Prepare meat or vegetable garnish or sweet. The omelette mixture is poured into the prepared warmed frying pan with oil and fry until the mass thickening. The prepared mince is placed on the middle, it is cleaned from two sides of the omelet edge, covering them into the minced meat and giving it the pupmy shape. On vacation, it is stacked on a heated plate of seam down, watered with melted oil.

For cooking garnish meat products (ham, boiled sausage Or sausages), boiled kidneys, as well as a liver or meat cut into small cubes or straws, roasted, combine with red, tomato or sour cream and bend to a boil. Vegetables cut into small cubes. Beans and cauliflower boiled, green irrigated, carrots and spinach are allowed, zucchini, mushrooms are roasted, refill with dairy, sour cream or sour cream sauce. Stuffing garnings may consist of one type of products or a combination of several types.

When preparing a sweet omelet, a grated lemon zest or cardamom is added to the omelet mass, loss with sugar. The fried omelet is stuffed with berries of bone jam, jam or confiture. When feeding sprinkled with refine powder.

Omelet natural and mixed, drachha, eggs under dairy sauce and other dishes are prepared in baked form. Egg dishes are swallowed at a temperature of 160-180 ° C.

Natural baked omelet.The melted mixture is slightly whipped and poured into a baking sheet, lubricated with oil, put it in a hot wardrobe and baked up to completely thickening the mass and appearance on the surface slightly twisted crust. This method is usually used with mass manufacture, although the baked omelet can be prepared on a portion of the pan.

The finished omelet is cut into portion pieces of a square and triangular shape one by one for a portion and release, putting on a plate and watering with oil. Such an omelet can be used for broth, for closed sandwiches.

Mixed baked Omelets are prepared with various samples-fried potatoes, sweened carrots or cabbage, with crumbly porridge, with meat products.

Omelet S. fried potatoes (baked).The treated potatoes are cut into cubes or slices and roasted on the struggle with the main way, then poured with an omelet mixture, and bake in the roast cabinet until readiness. Cut on square portion slices and release one by one for a portion, watering melted oil.

Drawn.It differs from omelet because it is prepared with the addition of flour and sour cream. Prepared eggs are broken into the dishes, milk is added, salt, then a sifted flour is introduced (it is possible in a parsed form) and everyone is well mixed with a wedge, filter. You can add sour cream or melted butter. The baking sheet or frying pan is lubricated with oil and poured a mass of a layer of no more than 1 cm. Drain is baked in the roast cabinet until a slightly twisted crust appears on the surface and immediately use for vacation. Cut into portion slices are released with oil. Drachena is not subject to storage, as it loses its appearance and taste.

Eggs baked under milk sauce.Of white bread Harps prepare (rounds). The bread is cleaned from the crust and cut into pieces, in the middle they make a deepening and roasting bread on the butter. Eggs are boiled "into the bag", purified from the shell. On a lubricated buttered, the portion frying pan laying the croutons, for each of them, one eggs, watered with a milk sauce of medium thick, sprinkled with grated cheese, watered with oil and baked in a frying cabinet to light grasp. They are released in a portion dishes, watering melted oil.

Technological map of casserole.

Technology preparation of casserole.

Technological map of apple sauce.

Apple sauce cooking technology.

For the preparation of rice casserole with apple sauce Take the following products: rice, water, milk, sugar, egg chicken, raisins, butter creamy, breadcrumbs, sour cream, apple, starch, cinnamon, citric acid.

First of all, you need to cook viscous rice Kishu.. Mix milk and water. Pour into a saucepan. Boil. Rice thoroughly rinse in running water, tele the bad pieces. Add to a boiling milk mixture. Stir. Give fire. Boil until readiness. Cool up to degrees 60-70.

In a separate deep bowl, take care egg with sugar. Some eggs leave for lubricating the product. Add an egg mixture to rice caress. Mix well.

In the rice mass, add washed and dry raisins, butter. Stir to dissolve oil, and raisins evenly distributed over the entire mass.

Lubricate the molds with creamy oil, sprinkle with wheat crumbs. Place the rice mass in the form for baking. You can use a portion or one more. Lubricate whipped sour cream with an egg. Send to a hot ovens for 190-200 degrees to a golden crust.

For now you cook applesauce. Rinse apple, free from seeds. Together with the leather, cut the pieces. Fill hot water. Cover the lid. Steep on moderate heat 7-9 minutes. Slightly cool.

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If you are a rice amateur, you probably know that it is universal and useful product. It allows you to diversify the menu not only with side dishes, pilaf and sushi, but also various desserts. An example is the rice casserole. The recipe may include various fruits and berries, both fresh and canned or dried. However, the option with meat, fish or vegetables also has every chance of becoming one of your loved ones, so, without launching in a long box, let's try to prepare it unusual, hearty and tasty dish.

Sweet rice casserole, recipe

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

Shelter cottage cheese;
- 180 grams of round rice;
- two eggs;
- Five tablespoons of sour cream and sugar;
- 60 grams of light raisin without bones.

Cooking technology

Pour the raisins with water and assign to the hole. I boil the rice in a slightly salted water almost ready and washed with warm boiled water. Cottage cheese and sour cream whipped in a blender to a creamy state. Egg we divide on protein and yolk. The protein is still posted, it will be useful to us, and yolk and one more egg whipped with sugar to homogeneity and connect with cottage cheese. We add raisins, snatch rice and shift everything into baking shape. We bake in a preheated oven at a temperature of 180 0 from about an hour. Lay out on beautiful dish, let you cool and enjoy! If you are not a sweet lover, you can experiment. Replace raisins in the recipe on chopped meat, vegetables and greens, because rice casserole with cottage cheese is not obliged to be sweet!

French cherry casserole

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

Half a cup of round-grained rice;
- half-liter milk;
- four eggs;
- 75 grams of brown sugar (appropriate);
- about twenty cherries;
- ½ teaspoon salts;
- Vanilla;
- Creamy oil for lubrication form.

Cooking technology

Boil rice in water for five minutes and throw it on a colander. In the meantime, bring a mixture of a glass of water and a half glasses of milk to a boil. As soon as it boils, we reduce the heating to the middle and squeeze rice. We boil it about twenty minutes, stirring constantly until the contents of the pan thickens and does not acquire viscosity. Remove porridge from the fire and let her cool a little. While you can remove bones of cherries. When the mixture cools, drive into it one eggs, thoroughly stirring. Lubricate the baking shape with oil, pour into it the rice mixture and put the cherry from above. Evenly sprinkle sugar powder And we put it in about 45 minutes at 180 0 S. It remains only to cool our masterpiece. If you like this rice casserole, a recipe for a variety can be changed, including various fruits and berries in it, such as figs. It turns out unusual and very tasty!

The recipe for rice casserole has many years of history. In Russia, other cereals were originally used - millet, oats, buckwheat, wheat and barley. Rice in the recipe appeared later.

Easy preparation and availability of ingredients provided the dish popularity. Rice casserole In the oven prepare for breakfast, lunch, snack or dessert. In the menu of most kindergartens there is a rice casserole with raisins and apples.

Many cassembly options - in a slow cooker or oven, with sweet fruit filling. Popular failure casserole with minced meat, vegetables or cheese. The cooking process is simple and forces of any hostess.

So that the sweet casserole turns out to be air and rose, you need to follow 3 simple rules:

• choose round rice;
• use powder instead of sugar sand;
• beat proteins separately from yolks.

Adhering to these simple tips, the casserole turns out tender, as in children's garden.

Casserole with raisins in a slow cooker

Favorite dessert of children is preparing from rice or rice porridge. Tender children's casserole can be a full carbohydrate breakfast, snack or dessert. Such a casserole is convenient to hide or give children to school for lunch.

The classic version of the children's casserole in a slow cooker is preparing with raisins, but you can experiment and add a pear or banana. You can feed casserole with sweet sour cream sauce, jam, hot chocolate or cocoa.

Cooking Casserole will take 1 hour.

Ingredients:

• rice boiled - 250-300 gr;
• raisins - 3 tbsp. l;
• sour cream - 200 gr;
• sugar - 3 tbsp. l;
• salt - pinch;
• egg - 2 pcs;
• manka - 2 h;
• butter.

Cooking:

1. Separate squirrels from yolks.
2. Cool proteins and sweat with a pinch of salt to a loose foam.
3. Connect rice, sugar, sour cream and yolks. Mix the components thoroughly.
4. Add whipped proteins and raisins. Stir.
5. Multicooker's bowl lubricate with butter and sprinkled semolina.
6. Put the dough for casserole into the bowl. Put a few thin oil slots on top.
7. Bake a dish of 50 minutes in baking mode.
8. Before feeding, you can decorate with sugar powder casserole.

Ingredients:

• fig - 450-500 gr;
• egg - 3 pcs;
• raisins - 4 tbsp. l;
• apples - 3-4 pieces;
• milk - 500 ml;
• butter;
• sugar - 5 tbsp. l;
• vanilla sugar - 1.5-2 tbsp. l;
• brandy - 1 tsp;
• zestra 1 lemon;
• lemon juice;
• raspberry jam - taste;
• salt - 1 pinch.

Cooking:

1. Rinse and boil 15 minutes in milk rice. Boil on slow fire. Turn off the rice and wait for the full cooling of the porridge.
2. Rinse, dry the raisins and fill the brandy.
3. Divide yolks and proteins. Yolks Mix S. lemon zest. Squirrels sweep with salt in foam.
4. Add sugar, vanilla and butter to yolks. Fork, overtake the mixture to a homogeneous consistency.
5. Add rice porridge and raisins to yolks. Stir so that raisins evenly distributed in the test.
6. Add whipped squirrels and mix.
7. Squeeze the cream with cream oil. Put the rice dough and distribute evenly in the form.
8. Apples cut in half and remove the core.
9. Put apples the core up on the dough, slightly press and sprinkle with lemon juice.
10. Heat the oven up to 200 degrees and bake a dish of 35 minutes.
11. Get the shape and lay raspberry jam into the cores.

Rice casserole with chicken and vegetables

Failure casserole from rice and chicken with vegetables can become a variety for lunch, dinner or snack. Low-calorie dish prepare supporters of proper nutrition and people at the stage of active weight loss. In the context, the casserole looks very appetizing and can decorate even festive table. It is convenient to take with me to work for lunch.