Of course, everyone is well aware of such a dish as cutlets. They are made from minced meat and other additional ingredients. Cutlets are present in the menu of every housewife as they are an excellent addition to various side dishes: potatoes, buckwheat, pasta, buglur, couscous, rice, stewed vegetables. If you are watching your figure and want a less calorie lunch, then it is best to combine the cutlet with a vegetable salad. Every housewife has her own recipe for making those perfect cutlets, and today we will share with you tips on how to cook classic and very tasty cutlets.In order to please your family with delicious cutlets, you need to choose the right ingredients for their preparation. The main ingredient is, of course, minced meat. Of course, you can either buy it in a store or prepare it yourself at home. For minced meat, it is very important to choose the right meat. To prepare cutlets, you can use: pork, beef or veal. Very tasty cutlets are made from juicy and not tough meat. And it is very important that the minced meat is not too fatty, so pork alone is not the best option. To balance the fat content of minced meat, it is best to take two types of meat: pork and beef. After we have selected the meat, it should be thoroughly rinsed under running cold water and dried with a paper towel.After you have ground the meat, you can begin preparing other ingredients for making cutlets. To make the minced meat tastier and hold together better, add a roll or bread soaked in milk. Just don't take the fancy pastries. Onions are very important for the taste of cutlets. It is best to cut the onion into very, very small cubes, so the cutlets will be juicier and the taste will be more pronounced. Of course, you can grate it, but in this case it may taste bitter. For spiciness, add a couple of cloves of garlic to the cutlets, simply pass it through a garlic press. Also, don’t forget to add spices: black pepper, salt, thyme.After we have thoroughly mixed all the ingredients together, we add a couple of eggs. Eggs will help the cutlets keep their shape better. You definitely need to let the minced meat sit for about an hour and a half so that all the spices open up and you can begin to form the cutlets. Roll the already formed cutlets in breadcrumbs and place in a preheated frying pan with vegetable oil. Tip: do not turn the cutlets until they are thoroughly cooked on one side, otherwise they may fall apart....

Stuffed cabbage rolls are a very tasty and interesting dish that belongs to Ukrainian cuisine. Ukrainian cabbage rolls can be classified as a very hearty dish, which is very common throughout Ukraine and in other countries. But, despite this, each housewife has her own recipe and each tries to diversify her menu with different types of cabbage rolls.  Stuffed cabbage rolls are considered a main independent dish, that is, they do not need a side dish or a second dish in addition. The cabbage rolls themselves contain the filling wrapped in cabbage leaves. For the filling, different cereals with additional ingredients are used: rice, buckwheat, pearl barley, millet. And as additional ingredients, these can be: meat, mushrooms, bell peppers, tomatoes. No matter what filling you make the cabbage rolls with, they will all be to your taste. Today we will share with you a recipe for special cabbage rolls made with potato filling.As a rule, cabbage rolls are made with either fresh or sauerkraut. Just a note - when you salt sauerkraut yourself for the winter, place several heads of cabbage inside the container in which you do it. The main thing is not to forget to cut the heads of cabbage. Our recipe today is cabbage rolls with fresh cabbage. First you need to prepare white cabbage: take a large saucepan and boil water in it. It is very important not to forget to salt the water, then the leaves will not boil. Dip the cabbage in water for 2-3 minutes, then remove the top leaves and repeat again until there are no leaves left. Cool the leaves and carefully cut off the hard veins with a knife.Now let's start preparing the filling. Grate raw potatoes, onions, and small carrots on a fine grater. At the same time, fry the diced onion in vegetable oil. Season the grated vegetables with spices and fried onions and mix. To make the filling stick better, add 2-3 boiled potatoes.We begin to form the cabbage rolls. I’ll tell you a secret: if your cabbage leaves are too large, it’s not a problem. Cut along the middle large rib and then roll the cabbage rolls into a cone. Place the cabbage rolls in a pan very tightly and put a little butter between the layers. Then pour a little water and cover with parchment paper, and then with a lid and put in a preheated oven (180 degrees for 30-40 minutes).Ready cabbage rolls are served with sour cream....

Sometimes something sweet, but something homemade. Of course, if you don’t have time to cook, it’s easier to buy cookies or candy at the store. Today we will share with you a tip on how to quickly make finger-licking biscuits. Soft biscuit cookies with a delicious filling, what could be better. And the most important thing is that everyone definitely has the ingredients for this dessert in the refrigerator. To prepare biscuit cookies according to our recipe you will need: eggs, sugar, baking powder, water, tangerine zest, jam (for every taste), chocolate, nuts. Preparing cookies should begin by preparing the sponge cake. In a deep bowl, beat the whites and yolks separately and gradually add sugar. Be careful not to overcook the eggs, as this will prevent the biscuit from rising and will resemble a cake. Combine the whites and yolks, add vanillin and tangerine zest and water. It is best to take boiled water, but cold. After you beat the eggs with water, you can add flour. Sift the flour through a sieve, it is best to do this two or three times. The more flour you sift, the fluffier our sponge cake will turn out. Mix the baking powder with flour and you can add it to the eggs. Mix the eggs and flour with a whisk very carefully to keep air bubbles in the dough.The correct consistency for biscuit dough is like the consistency of thick sour cream. If you dip the whisk into the dough, lift it and move it over the dough, these strips of dough will not immediately spread. That is, the dough should write. The biscuit should be baked on a baking sheet lined with parchment paper. Place the dough only in a well-heated oven, then the cake will rise evenly without any hump. Do not open the oven door under any circumstances until the biscuit is completely cooked. If you doubt that the sponge cake is ready, you can check it with a toothpick, pierce it in the very center of the cake. .While the biscuit is cooling, you can start preparing the cookie filling. We recommend using thick jam for the filling. The jam can be whatever you like: apple, cherry, apricot, currant, Troyandove. Now we make the cookies themselves: cut the sponge cake lengthwise and grease two parts with jam, put bananas on the bottom part and sprinkle with grated chocolate, then cover with the second part of the sponge cake, jam down. Using a knife, cut the cake into squares. Pour liquid chocolate over the squares using a cornet or grease with a thin layer of jam and sprinkle with nuts....

It’s no secret that meat dishes are considered the main dishes on the table. Not a single holiday event would be complete without a good piece of aromatic smoked meat or grilled steak.  Of course, meat dishes are also served with a side dish and some kind of salad, but you also cannot do without a good sauce that will highlight the taste of the meat. Sauces play such an important role that sometimes a sauce that is not well prepared or chosen correctly can ruin a dish. In this article we will share with you tips on how to prepare the three best sauces for meat. The first sauce, which is considered one of the most popular in the world, is sweet and sour sauce. It goes great with any meat dish, but best with chicken. China can be considered the birthplace of sweet and sour sauce. To prepare the sauce you will need: tomato paste, garlic, ginger, dry wine, soy sauce, sugar, lemon juice, water, paprika. You should start preparing the sauce by frying chopped onion, garlic, ginger and paprika. All this should be fried in vegetable oil. In a saucepan, mix soy sauce, tomato paste, lemon juice and wine, and when everything starts to boil, add sugar. Then add the fried ingredients to the saucepan and mix well. At the end, add water with diluted starch to thicken the sauce.The second excellent sauce for meat is Satsebeli - a classic Georgian sauce that goes well with grilled meat and kebabs. This sauce goes well with lamb or veal. Fragrant, spicy, piquant - that's all about Satsebeli. It contains: tomato paste, garlic, cilantro, water and vinegar. Spices are a separate issue, because Caucasian cuisine is very rich in spices. Suneli hops and adjika are used to prepare the sauce; they give the sauce an incredible bouquet of taste. To prepare the sauce, use a mortar and grind cilantro, suneli hops, adjika and garlic in it.  Choose tomato paste as thick as possible, add pureed spices to it. Dilute the sauce a little with water and mix very thoroughly. Adjust the taste with salt and pepper. And the third sauce is a refreshing mint yogurt sauce that goes well with any meat. It is prepared very simply and does not require a lot of ingredients. To prepare you will need: Greek yogurt, mint, garlic, salt, lemon juice. Chop the mint very finely and mix with yogurt. Add the garlic pressed through a garlic press and add to the yogurt. Add salt and squeeze lemon juice. Mix everything well and let it brew a little, so it will be more rich....