The millet porridge casserole met our expectations. Cereal casseroles and meatballs How to make a casserole from cereals

Casseroles are prepared from rice, semolina, buckwheat, wheat, and millet. These products are prepared with or without sugar, with fruits, vegetables, meat and dairy products. A casserole with a large amount of eggs, milk, butter, sugar, etc. is called pudding, and a casserole that includes cottage cheese is called krupenik.

Krupenik is most often prepared from buckwheat (kernel or prodel), but you can also use barley, wheat (Poltava) cereals and millet.

Pudding is a baked or steamed butter porridge that differs from a regular casserole in better taste, aroma and looser consistency. Whipped egg whites add fluffiness to the pudding; taste - milk, butter, egg yolks, raisins, candied fruits, sugar; aroma - vanilla and zest. Puddings are most often prepared from rice, millet and semolina.

SENALO CASSERLE

Cook viscous porridge with a thick consistency, so that from 1 kg of cereal you get 3-3.5 kg of porridge. Cool the finished porridge to about 70°, add sugar, eggs and mix. Instead of fresh eggs, you can add egg powder, previously diluted with cold water, to the porridge.

Place the seasoned porridge in an even layer (no more than 4 cm) on a baking sheet greased with melted butter and sprinkled with ground breadcrumbs. Level the surface of the porridge, brush with a mixture of eggs and sour cream, milk or cream, then bake the porridge in the oven at 250-280°, so that a crispy crust forms on the top and bottom sides of the casserole.

Without removing the finished casserole from the baking sheet, cut into square or rectangular portions. Serve the casserole hot with butter or melted butter, sour cream, fruit and berry or sweet milk sauce.

Cereals 60, milk 100, water 110, sugar 10, eggs 10 or egg powder 3, melted butter or butter 15, sour cream 5, crackers 5, sauce 75.

MANNIKA BAKED WITH RAISINS

Mix the cereal with milk or water and leave for 3-4 hours to swell. Add salt, sugar, raisins and baking soda to the mixture, stir, place in an even layer on a baking sheet greased with melted butter and bake in the oven.

Grease the baked manna with butter. In cases where manna is prepared without soda, yeast dissolved in a small amount of water or milk should be added to the swollen cereal 2-3 hours before baking. Serve hot or cold with sour cream, sweet fruit sauce, fruit juice, syrup or milk.

Semolina 100, milk 100, sugar 12, soda or yeast 1.5, raisins 10, melted butter 5, sour cream 30.

MILLET CASSERLE WITH PUMPKIN

Cut the pumpkin, peeled and seeded, into small cubes, place in boiling water or milk, add salt, sugar and bring to a boil. Add prepared millet to the mixture and cook the porridge until cooked. Add raw eggs to the porridge cooled to 70°, mix, place on a baking sheet, greased with oil and sprinkled with ground breadcrumbs. Smooth the surface of the porridge, brush with a mixture of eggs and sour cream and bake in the oven. Serve the casserole with sour cream, butter, milk or sour cream sauce.

Ingredients:

Cereals 70, milk 75, water 60, pumpkin 100, sugar 10, eggs 10 or egg powder 3, sour cream 35, butter or ghee 15, crackers 5.

Cooking method:

Prepare the pumpkin. Cut the pumpkin. Peel the pumpkin from the peel and seeds, cut into small cubes. Place the pumpkin in hot milk, add salt, sugar and bring to a boil. Boil the pumpkin in milk until half cooked. Prepare the millet, rinse it well. Pour millet into the pan with pumpkin. Cook the porridge until done. Cool the finished porridge to 70 degrees and add eggs and butter. Mix the porridge with eggs until smooth. Grease a baking tray. Sprinkle the baking sheet with breadcrumbs. Place the porridge on a baking sheet and smooth it out. Prepare the shaving brush: mix eggs and sour cream. Mix well until smooth. Grease the porridge with the egg-sour cream mixture. Bake in the oven until golden brown. Serve with sour cream.

MILLET CASSERLE WITH RAISINS

To viscous millet porridge, cooked in milk diluted with water, add peeled and washed raisins, eggs, beaten with sugar, and mix. Next, proceed in the same way as when making semolina casserole.

Ready porridge 200, melted butter 15, eggs 10, raisins 10, sugar 10, crackers 5, sour cream 5.

MILLET, RICE, SELMON CASSERLE WITH FRESH FRUIT

Cook a viscous porridge of rice, millet or semolina in milk or water, add eggs mixed with sugar and mix. Place half of the seasoned porridge in an even layer on a baking sheet, greased with butter and sprinkled with breadcrumbs, on it, cut into cubes (10 mm) apples, pears without skin and seeds or plums, pitted apricots. Cover the fruits with a layer of the rest of the porridge, brush the surface with a mixture of eggs and sour cream and bake.

Serve the casserole with sweet fruit sauce or sour cream.

Cereals 65, milk or water 170, sugar 10, butter 5, eggs 8, fresh apples or pears 60, sour cream 5, crackers 4, fruit sauce 75.

RICE CASSERLE WITH CHEEK CHEEK

Cook crumbly rice porridge with raisins. Add grated cottage cheese, eggs beaten with sugar into a fluffy foam, vanillin dissolved in a small amount of hot water to the porridge cooled to 60-70°C, and mix everything lightly. Spread the prepared mass in a layer of 2-2.5 cm on portioned frying pans or in a layer of no more than 3.5 cm on baking sheets, previously greased with melted butter and sprinkled with ground breadcrumbs; brush the surface of the mass with a mixture of eggs and sour cream. Bake in the oven until a crispy crust forms on the top and bottom sides of the casserole.

Serve hot with butter, sour cream or fruit sauce.

Rice 60, water 170, raisins 20, cottage cheese 40, eggs 10, sugar 15, vanillin 0.02, melted butter 5, crackers 5, sour cream 35 or fruit sauce 75.

GURYEV PORridge

Cook viscous porridge from semolina or rice in milk with a small amount of salt and sugar (50 g of sugar and 5 g of salt per 1 kg of porridge). Add butter, eggs, egg whites, beaten with sugar, not very finely chopped nuts and vanillin to the hot porridge, stirring continuously. Mix all this and place in portioned frying pans greased with oil. Level the surface of the porridge, sprinkle with granulated sugar and immediately burn with a red-hot thick iron rod so that the sugar caramelizes and its color becomes golden. After this, place the porridge in a hot oven for 5-7 minutes. Caramelized sugar gives the porridge a beautiful color and a special, pleasant taste and aroma. Caramelization of sugar can also be done using a specially adapted gas burner or electrical appliance (grill).

If porridge is prepared with milk foam, then whole milk should be poured into a wide, shallow bowl (frying pan, saucepan, baking sheet) and placed in a hot oven. As soon as a golden foam forms on the milk, immediately remove it with a fork, then let the foam form again and remove it again. This should be done until the required amount of foam is obtained.

Place the prepared porridge in a frying pan in two or three layers, and cover each layer, except the top one, with foam. Sprinkle the top layer with granulated sugar and caramelize as described above.

Before serving, place slices of apples, pears, peaches and berries on top of the hot porridge, then heated in thick sugar syrup. Serve hot apricot or strawberry sauce with the porridge in a gravy boat or pour it over the fruits placed on the porridge, and sprinkle with chopped toasted nuts and almonds. Walnuts are not toasted. Instead of fresh fruits, you can also eat canned ones.

Semolina 50, milk 185, vanillin 0.02, butter 10, sugar 20, eggs 10, almonds or walnuts, hazelnuts, peanuts 10, fresh fruit 60 or canned 45, apricot sauce 50.

RICE PUDDING (STEAM)

Mix the finished crumbly rice porridge with cold milk, and then with eggs, beaten with sugar into a thick foam. Place the mixture in molds that have been pre-greased and sprinkled with granulated sugar. Place the forms with the pudding in a steam box, close the lid and cook with water boiling: pudding in large forms (for 4-8 servings) for 1 hour 15 minutes, and in small forms (for 1-2 servings) - 30-35 minutes.

Serve hot. When serving, top with butter, sour cream or sweet fruit sauce.

Ready porridge 150, sugar 15, butter 15, eggs 20, sour cream 30 or sweet fruit sauce 75.

RICE PUDDING (BAKED)

Cool the finished viscous porridge to 60-70°, and then mix it with egg yolks, ground with granulated sugar, add peeled and washed raisins, candied fruits cut into small pieces, and vanillin. Add beaten egg whites to the thoroughly mixed mixture. Instead of eggs, you can use egg melange, which you also mix with granulated sugar and beat until foam forms.

Before beating, place the bowl with the mixture in hot water (40-45°); the heated mixture whips much faster. After this, spread the mixture in an even layer on a baking sheet greased with butter and sprinkled with ground breadcrumbs. Level the surface of the pudding, brush with eggs mixed with sour cream, milk or cream, and bake. Bake the pudding in separate portions in metal molds.

Cut the finished pudding into portions, place on a heated plate and pour over hot sauce (fruit and berry, sweet milk sauce), jam or butter. Pudding sauce can be served in a gravy boat.

Ingredients:

Ready porridge 160, eggs or melange 20, sugar 15, raisins 10, candied fruits 10, butter 10, crackers 5, sour cream 5, vanillin 0.02, sauce 75 or jam 30.

Cooking method:

For the pudding you will need rice, milk, sugar, butter, candied fruits, and raisins. First you need to cook thick, sticky rice porridge; to do this, add washed rice, a little salt and sugar to boiling milk. Cook until the rice is ready. Separate the yolks from the whites and grind with sugar. Grind until smooth. Cool the porridge to 60-70° and add the yolks and sugar. Beat the whites until stable foam. Carefully fold the whites into the porridge. Mix carefully. add candied fruits and washed raisins, vanillin to the mixture. mix the mass. Prepare a baking sheet, grease with oil and sprinkle with breadcrumbs. Place the rice mixture on a baking sheet and smooth it out. Coat the top with egg mixed with sour cream. Stir eggs and sour cream until smooth. Brush the surface of the pudding with the egg mixture. Bake until golden brown. Serve with sour cream.

SEMONA PUDDING (STEAM)

Dry the semolina in the oven on a baking sheet, and then, without cooling, add melted butter to it and stir. After this, pour the cereal into boiling water, stir so that there are no lumps, and place the bowl with the porridge in the oven for 15-20 minutes.

Pour cold milk into the prepared hot porridge, stir, add eggs whipped into a fluffy foam with granulated sugar, lightly mix the whole mass from bottom to top and place in molds previously greased with melted butter. Steam the pudding in the molds.

Serve hot with butter, sour cream or sweet fruit and berry sauce.

Semolina 50, melted butter 8, water 100, milk 50, sugar 15, eggs 20, sour cream 30 or fruit sauce 75.

SEMONA PUDDING (BAKED)

Add hot milk to crumbly semolina porridge cooked in water and, after stirring, add egg yolks mashed with sugar and whipped whites. Spread the prepared mass on a baking sheet in a layer of no more than 30 mm or in portioned frying pans, greased with butter and sprinkled with breadcrumbs, brush the top with sour cream mixed with egg, and bake.

Serve pudding with sour cream, jam or sweet fruit sauce.

Ingredients:

Ready porridge 160, milk 75, eggs 20, sugar 15, butter 10, crackers 5, sour cream 35, jam 30 or sauce 75.

Cooking method:

Dry the semolina in a frying pan. Cook the porridge in water. Add hot milk, sugar and salt. Add the yolks. Beat the whites until stable foam. Place the whites into the porridge and mix gently. Place the mixture on a greased frying pan, level it, and spread sour cream mixed with egg on top. Bake the pudding until golden brown.

BUCKWHEAT KRUPENIK

Mix ready-made crumbly buckwheat porridge (warm or chilled) with cottage cheese minced through a meat grinder, add eggs, salt, sugar, sour cream and mix. Spread the mixture in an even layer on a baking sheet greased and sprinkled with ground breadcrumbs. Level the surface of the krupenik, brush with a mixture of eggs and sour cream and bake. Pour melted butter over the finished krupenik and cut into portions. Serve sour cream or sour cream sauce in a gravy boat or pour over the krupenik when leaving.

Krupenik is served as an independent dish, as well as with borscht and cabbage soup instead of pies.

Also prepare krupenik from crumbly wheat porridge.

Ready porridge 120, cottage cheese 80, eggs 20, sugar 10, crackers 5, sour cream 35, melted butter or butter 15.

Recipe: SWEET MILLET CASSERLE. Prepare, cool it to 50-60°C, add eggs with sugar and raisins, candied fruits or chopped pitted apricots, cinnamon. The resulting mixture is thoroughly kneaded, placed in a layer of 5-6 cm on a baking sheet, previously greased, poured sour cream on top and baked in the oven.

Prepare milk sauce, heat flour with butter, stirring constantly until it turns slightly yellow. Dilute the flour with milk, add granulated sugar and vanillin and heat until thickened. The prepared millet casserole is cut into portions and poured with sauce.

Friable millet porridge 200 (cereal 80 and water 140), sugar 10, egg 1/4, crackers 5, raisins, candied fruits 20, butter 15.
For the sauce: milk 150, flour 25, sugar 10, butter 5, vanillin.

Recipe: RICE CASSERLE WITH RAISINS. Heat the water to a boil, add salt and sugar, add pre-sorted and washed rice, and cook, stirring, for 10-15 minutes, then add hot milk and stir. Allow the porridge to cool to 50-60°C, add sorted and washed raisins, beaten egg, vanillin. Mix well so that the raisins, eggs and vanillin are evenly distributed in the porridge. Grease the mold with butter, sprinkle with breadcrumbs, place the prepared mixture, level the surface, brush with egg mixed with sour cream, and bake in the oven. The cooled rice casserole is cut into portions and served with sauce, jam, butter or sugar.

Rice 60, milk 120, water 100, sugar 10, egg 1 pc., raisins 10, vanillin, crackers 5, butter 2, sour cream 3 or jam 50 or sugar 10.

Recipe: RICE CASSERLE. Raw eggs with raisins, vanilla are placed in the prepared mixture and, after mixing well, the resulting mass is placed on a baking sheet, previously greased and sprinkled with crushed breadcrumbs. The top is brushed with a mixture of eggs and sour cream, and then baked in the oven.
When serving, the rice casserole is cut into portions and topped with butter or sweet sauce.

Rice 60, milk 100, water 120, sugar 10, raisins 10, eggs 1/2 pcs., crackers 5, sour cream 4, fat 4, vanillin 0.02, butter. 10 or sauce 50.

Recipe: RICE CASSERLE WITH APPLES. Raw ones are peeled, the core with seeds is cut out and rubbed through a sieve. Add eggs and granulated sugar to the milk and mix everything thoroughly. Pre-sorted and washed rice is boiled in water until completely cooked, drained in a colander and mixed with applesauce.
The mixed mixture is placed on a pre-greased baking sheet, poured with a mixture of milk and eggs and baked in the oven until completely cooked. When serving, pour over butter.

Casseroles are prepared mainly from millet, rice and semolina.
For the casserole, you need to prepare a thick, viscous porridge. When cooking this porridge, take 3 cups of milk or water for 1 cup of cereal.
The finished porridge is baked in a frying pan, which is pre-greased with oil. To prevent the casserole from burning, sprinkle the bottom and edges of the pan with crushed breadcrumbs. The porridge laid out in a frying pan should be leveled, sprinkled with crushed breadcrumbs, poured with oil and baked in the oven for 15-20 minutes until golden brown.

SELMON CASSERLE WITH FRUIT

Cook semolina porridge in milk. Add sugar, eggs, salt, butter to the finished porridge, mix it all and place in a greased frying pan. Smooth the surface of the porridge, sprinkle with granulated sugar and bake until golden brown.
Before serving, place fresh boiled or canned fruit on top of the porridge and pour over sweet fruit or berry sauce.
For 1 cup of semolina - 4 cups of milk, 1/2 teaspoon of salt, 2-3 tbsp. spoons of sugar, 100 g of various fruits, 2 eggs, 2-3 tbsp. spoons of butter.

MILLT, RICE, BARLE OR OAT CASSERLE

Add cereal to boiling milk and cook until thick; after that add salt, add sugar, stir well, put in a frying pan and bake.
Separate the finished casserole from the edges of the pan with a thin knife, place on a dish and cut into 5-6 pieces. Before serving, baste the casserole with oil. If desired, you can replace the butter with hot berry jelly and sprinkle the casserole with sugar or pour sour cream.
For 1 glass of cereal - 3 glasses of milk, 1 tbsp. a spoonful of sugar and crackers, 1/4 teaspoon salt and 2 tbsp. spoons of butter.

MILLET CASSERLE WITH RAISINS

Cook viscous millet porridge in milk or water. Add a raw egg, sorted and washed raisins with cold water to the finished porridge. Stir all this well, place in a frying pan greased with oil and sprinkled with crushed breadcrumbs and bake.

BUCKWHEAT GREATS

Add cereal to boiling milk and cook until thickened. After this, add cottage cheese, rubbed through a sieve or minced through a meat grinder, sour cream, stir, add raw eggs, salt, sugar. Mix all this well and place in a shallow saucepan or frying pan, previously greased with oil and sprinkled with breadcrumbs, level with a spoon, brush with sour cream on top, pour over a tablespoon of melted butter and place in the oven for 40-50 minutes. Pour oil over the finished krupenik.
If desired, butter can be replaced with sour cream.
For 1 cup of buckwheat - 200 g of cottage cheese, 1/2 cup of sour cream, 2 eggs, 2 cups of milk, 1/2 teaspoon of salt, 2 tbsp. spoons of butter and sugar.

KRUPENIK FROM BUCKWHEAT PORRIDGE

Put cottage cheese, rubbed through a sieve or minced through a meat grinder, sour cream, eggs, sugar and salt into hot or cold crumbly buckwheat porridge. Mix this whole mass well, place it on a baking sheet or frying pan, previously greased with oil and sprinkled with breadcrumbs, level it, spread sour cream on top and place in a hot oven for 30-40 minutes.
Before serving, pour melted butter over the krupenik. If desired, you can replace the butter with sour cream.
For 1 cup of buckwheat - 200 g of cottage cheese, 1/2 cup of sour cream, 2 eggs, 2 tbsp. spoons of sugar, 1/2 teaspoon of salt and 2 tbsp. spoons of butter.

RICE PUDDING

Cook the washed rice in boiling water for 10 minutes. After this, drain the water, pour hot milk over the rice, add salt and, stirring, cook for 25-30 minutes. Then add sugar, eggs, raisins, stir it all well, transfer it to a greased frying pan or pan sprinkled with breadcrumbs and bake. Place the finished pudding on a dish, cut into portions and serve with fruit and berry sauce.
For 1 glass of rice - 2 glasses of milk, 2 eggs, 2-3 tbsp. spoons of sugar, 50 g of raisins, 1/2 teaspoon of salt, 1-2 tbsp. spoons of butter.

RICE BITS

Place the washed rice in boiling salted water and cook, stirring, for 20-25 minutes. Place the thickened porridge to steep. You can add sugar and eggs to the finished porridge, stir, let the porridge cool, and then cut the meatballs, roll in breadcrumbs and fry in a frying pan with butter. Rice balls can be served with sweet or mushroom sauce.
For 2 cups of rice - 5 cups of water, 1 tbsp. spoon of sugar, 1 teaspoon of salt, 1/2 cup of crackers, 2 tbsp. spoons of butter.

MILLET BITS

Add salt and sugar to boiling water, add washed millet and, stirring, cook for 15-20 minutes. Then cover the pan with the porridge and leave for 25-30 minutes to simmer.
Allow the finished porridge to cool slightly, and then, after wetting your hands in cold water, cut the meatballs, roll them in flour or breadcrumbs and fry them in a frying pan with butter. The meatballs are served with jelly, sour cream, butter and milk sauce.
For 2 cups of millet - 5 cups of water or milk, 1 tbsp. spoon of sugar, 1 teaspoon of salt, 1/2 cup of crushed crackers, 2-3 tbsp. spoons of butter.

BUCKWHEAT BITS

Pour the cereal into boiling salted water (1 1/2 cups) and cook for 30-35 minutes. When the porridge thickens, add cottage cheese, rubbed through a sieve or minced through a meat grinder, eggs, sugar and mix. Then make meatballs from the porridge, roll them in breadcrumbs and fry them in a frying pan on both sides until a golden brown crust forms.
When serving, you can put a spoonful of sour cream on top of each piece. These same meatballs (without sour cream) can be served with borscht and rassolnik.
For 1 cup of buckwheat - 100 g of cottage cheese, 2 eggs, 1 teaspoon of sugar, 1/2 cup of crushed crackers, 1/2 teaspoon of salt and 2 tbsp. spoons of butter.

Based on materials from the online library at http://books.junik.lv/

Casseroles are prepared from rice, semolina, buckwheat, wheat, millet with or without added sugar, with fruits, vegetables, meat and dairy products.

Casseroles prepared with a large amount of eggs, butter, sugar, with the addition of flavoring products and aromatic substances are called puddings. Pudding is most often prepared from rice, millet and semolina.

Cereal casseroles, cutlets and meatballs are prepared from viscous porridge cooked in water or milk (whole or diluted with water). Eggs and other ingredients according to the recipe are added to the finished porridge; the resulting mass is baked in a frying pan in the oven or formed into meatballs and cutlets.

The nutritional and energy value of cereal pecans and meatballs is significantly higher than the original cereal, and strongly depends on the composition of the additives used.

For 1 cup of cereal - 100 g of cottage cheese, 2 eggs, 1 teaspoon of sugar, 1/2 teaspoon of salt, 2 tbsp. spoons of butter, 1/2 cup of ground crackers.

Pour the cereal into boiling salted water (1.5 cups) and cook for 30-35 minutes. Then remove from heat, add grated cottage cheese, sugar, eggs and mix everything well. Form the resulting mass into balls, roll them in ground breadcrumbs and fry in a frying pan with butter. Serve with sour cream. Buckwheat balls (without sour cream) can be served with borscht or rassolnik.

For 2 cups of cereal - 5 cups of water or milk half and half with water, 2 eggs, 1 tbsp. spoon of sugar, 1 teaspoon of salt, 4 tbsp. spoons of butter, 1/2 cup of ground crackers.

Cook viscous rice or millet porridge in water or milk half and half with water, let it cool a little, then add eggs, stir and, after wetting your hands in cold water, form the mixture into balls or cutlets, roll them in ground breadcrumbs and fry in a frying pan with oil Serve the meatballs with jelly, sour cream, fruit and berry sauce or milk sauce.

For 1/2 cup of rice cereal - 1.5 cups of milk (for cooking porridge), 400 g of carrots, 200 g of apples, 1 cup of milk, 2 eggs, 2 tbsp. spoons of sugar, 2 tbsp. spoons of butter, 2 tbsp. spoons of sour cream.

Cook viscous porridge in milk.

Chop the carrots and simmer, add 3/4 cup of milk and simmer until tender. Mix carrots with chopped raw apples, lemon zest and cooked, slightly cooled rice, add sugar and eggs, pour in 1/4 cup of milk, mix well and place in a frying pan, greased with oil and sprinkled with ground breadcrumbs. Spread sour cream on top and bake in the oven. When serving, drizzle with oil.

For 1 cup of cereal - 4 cups of milk, 1/2 teaspoon of salt, 2-3 tbsp. spoons of sugar, 2 eggs, 2-3 tbsp. spoons of butter, 100 g of various fruits.

Cook viscous semolina porridge in milk, let it cool slightly, add eggs, sugar, butter, mix everything well and place on a frying pan greased with butter and sprinkled with ground breadcrumbs. Smooth the surface of the porridge, grease with butter or sour cream.

Bake in a well-heated oven until golden brown.

Without removing the finished casserole from the frying pan, cut the diameter into portions, put boiled or canned fruits in sugar syrup on top and pour over fruit and berry sauce or syrup.

For 1 glass of cereal - 3 glasses of milk, 1 tbsp. spoon of sugar, 2 tbsp. tablespoons butter, 50 g raisins, 1 egg, 1 tbsp. spoon of sour cream, 1/3 teaspoon of salt, 2 tbsp. spoons of ground wheat crackers.

Cook the viscous porridge in milk, let it cool slightly, add eggs, washed raisins, stir, place in a frying pan greased with oil and sprinkled with ground breadcrumbs, level the surface, grease with a mixture of eggs and sour cream. Bake in the oven until golden brown. Cut the finished casserole into portions and pour over the oil. You can serve hot berry jelly separately.

For 1.5 cups of millet - 4 cups of water or milk half and half with water, 2/3 teaspoon of salt, 5-6 pcs. carrots, 5 tbsp. tablespoons butter, 2 eggs, 1/2 cup ground crackers.

Cook viscous millet porridge in water or milk half and half with water. Peel the carrots, rinse, cut into thin slices or grate on a grater with large holes, place in a saucepan, add 1-2 tbsp. spoons of oil and 1/2 cup of water. Cover the pan with a lid and simmer the carrots over low heat until tender. Then combine the carrots with the hot porridge, add the eggs and mix everything well. Form cutlets from the resulting mass, roll them in ground breadcrumbs and fry in a frying pan with butter. Serve with milk sauce or sour cream.

For 1 cup of buckwheat - 2 cups of milk, 200 g of cottage cheese, 1/2 cup of sour cream, 2 eggs, 1/2 teaspoon of salt, 2 tbsp. spoons of oil, 2 tbsp. spoons of sugar.

Pour cereal (kernel or prodel) into boiling milk and cook until thickened, then remove from heat, add cottage cheese, sour cream, rubbed through a sieve or minced through a meat grinder, add eggs, salt, sugar and mix everything well. Place the prepared mass in an even layer on a frying pan greased with oil and sprinkled with ground breadcrumbs, level the surface, grease with sour cream, pour 1 tbsp. spoon of melted butter and bake in the oven for 40-50 minutes. Cut the finished krupenik into portions, pour with butter or sour cream.

Hello dear readers. Are you tired of your casseroles yet? Well, okay. Then I have something else for you. Millet porridge casserole will satisfy our stomachs. And it will not only fill you up, but will also bring a lot of pleasure to millet lovers. And I can tell you there are quite a few such comrades.

Fans of tasty things made from millet will be the envy of anyone today. Loosen the belt of your narrow trousers, you have a difficult battle with your belly.

One of these fans of millet casserole is. As you know, these domestic creatures, I mean the entire cat family, are very picky in their gastronomic preferences and you cannot force them to eat just anything. Although this largely depends on upbringing.

Overall, the gourmet really enjoyed the meal. Just don’t think that you prepared a millet porridge casserole exclusively for him. He begged, you know how they know how to do it. Also, you should not jump to conclusions, label the casserole and call it cat food.

I declare on behalf of the human race! Millet porridge cooked in milk and then baked in the oven in butter with the addition of raisins and eggs is a real standard of tasty and healthy food.

Millet porridge casserole

300 grams of millet;
half a liter of milk;
3 eggs;
100 grams of raisins;
100 grams of butter;
glass of water;
100 grams of sugar;
salt.

First of all, you need to cook millet porridge. It should be different from . To do this, I first scald the millet with boiling water.

I put the cereal on a sieve and let the water drain.

I pour scalded millet into boiling water. Cook until half cooked.

Then add milk and salt to taste.

I continue to cook the millet porridge until completely cooked. It should turn out very cool (thick). If there is a lot of liquid in the porridge, then you should open the lid and bring it to the desired state over low heat. Such as shown in this recipe with photo.