Hello dear readers. Aren't you tired of your casseroles yet? Well, okay. Then I have something else for you. Millet porridge casserole will fill our stomachs. And it will not only saturate, but also give a lot of pleasure to lovers of millet. And I can tell you a lot of such comrades.

Anyone will envy the fans of tasty millet products today. Loosen the belt of your tight trousers, you will have a difficult fight with the 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 anything. Although it largely depends on upbringing.

In general, the gourmet really liked the treat. Do not think that you cooked a casserole of millet porridge exclusively for him. I asked, you know, how they can do it. Also, you should not jump to conclusions, brand on the casserole and call them cat food.

On behalf of the human race, I declare! 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 throw the cereal back onto a sieve and let the water drain.

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

Then I pour in milk and salt to taste.

I continue to cook millet porridge until cooked. It should turn out to be very steep (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 a photo.

Then I cool it slightly. I put butter in the millet porridge, add sugar.

Add the washed raisins and mix.

I beat the testicles with a whisk.

I pour the beaten eggs into the millet porridge with raisins and mix again.

I spread the resulting mixture into a prepared baking dish. If necessary, it should be greased with vegetable oil or fat.

Millet porridge casserole is cooked in the oven until a golden brown crust appears on the surface.

Recipe: SWEET WHEAT BAKING. Cook, cool it to 50-60 ° C, add eggs with sugar and raisins, candied fruits or shredded apricots without pits, cinnamon. The resulting mixture is thoroughly kneaded, placed in a layer of 5-6 cm on a baking sheet previously greased with fat, poured with sour cream on top and baked in the oven.

Milk sauce is prepared, flour is heated with butter, constantly stirring, so that it only slightly turns yellow. Dilute flour with milk, add granulated sugar with vanilla and heat until thickened. The cooked millet casserole is cut into portions and poured over with the sauce.

Loose 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 BAKING WITH RAISINS. Heat the water to a boil, add salt and sugar, pour in the pre-sorted and washed rice, and cook, stirring occasionally, for 10-15 minutes, then add hot milk and stir. Let the porridge cool to 50-60 ° C, add the sorted and washed raisins, beaten egg, vanillin. Mix well so that the raisins, eggs and vanillin are evenly distributed in the porridge. Grease the form with butter, sprinkle with breadcrumbs, place the prepared mixture, level the surface, grease with an egg mixed with sour cream, and bake in an 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 BAKING. Raw eggs with raisins, vanilla are placed in the prepared one and, having mixed well, the resulting mass is placed on a baking sheet, previously greased and sprinkled with crushed breadcrumbs. Grease on top with a mixture of eggs and sour cream, and then bake in the oven.
When serving, the rice casserole is cut into portions and poured 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 50 sauce.

Recipe: RICE BAKING WITH APPLES. The raw ones are peeled from the skin, cored with seeds and rubbed through a sieve. Eggs with granulated sugar are added to the milk and everything is thoroughly mixed. Pre-sorted and washed rice is boiled in water until fully cooked, discarded 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. Serve with butter.

Casseroles are made from rice, semolina, buckwheat, wheat groats, millet. These products are prepared with and without sugar, with fruits, vegetables, meat and dairy products. A casserole with a lot of eggs, milk, butter, sugar, etc. is called a pudding, and a casserole with cottage cheese is called a croup.

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

Pudding is a baked or steamed porridge that differs from ordinary casseroles in better taste, aroma and a looser consistency. Beaten egg whites give the pudding looseness; taste - milk, butter, egg yolks, raisins, candied fruits, sugar; aroma - vanilla and zest. Puddings are usually prepared from rice, millet and semolina.

MANNA BAKING

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

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

Cut the finished casserole, without removing from the baking sheet, into portions of a square or rectangular shape. Serve the casserole hot with butter or ghee, sour cream, fruit and berry or sweet milk sauce.

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

MANNIK BAKED WITH RAISINS

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

Grease the baked manna with butter. In cases where manna is cooked without soda, yeast dissolved in a small amount of water or milk should be added to the swollen cereal 2 to 3 hours before baking. Serve hot and 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, ghee 5, sour cream 30.

PUMPKIN BAKERY

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

Ingredients:

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

WHEAT BAKING WITH RAISINS

In millet viscous porridge, cooked in milk diluted with water, add peeled and washed raisins, eggs, beaten with sugar, and mix. Then proceed in the same way as for the semolina casserole.

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

BAKING WHEAT, RICE, MANNA WITH FRESH FRUIT

Boil a viscous porridge made from rice, millet or semolina in milk or water, add eggs mixed with sugar to it and mix. Put half of the seasoned porridge in an even layer on a baking sheet, oiled and sprinkled with breadcrumbs, on it diced apples (10 mm), pears without skin and seeds or plums, apricots without pits. 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 casserole with sweet fruit sauce or sour cream.

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

RICE BAKING WITH CHEESE

Cook crumbly rice porridge with raisins. Add mashed cottage cheese, eggs whipped with sugar into a fluffy foam, vanillin dissolved in a little hot water into the porridge cooled to 60-70 °, and mix everything slightly. Spread the prepared mass in a layer of 2-2.5 cm in portioned 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; Grease 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 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, ghee 5, crackers 5, sour cream 35 or fruit sauce 75.

GURYEVSKAYA porridge

From semolina or rice, cook a viscous porridge in milk with a small amount of salt and sugar (50 g of sugar and 5 g of salt per 1 kg of porridge). With continuous stirring, add butter, eggs, egg whites, beaten with sugar, not very finely chopped nuts and vanillin to the hot porridge with continuous stirring. Stir all this and put it in greased portioned frying pans. Level the surface of the porridge, sprinkle with granulated sugar and immediately burn with a red-hot thick iron rod so that the sugar is caramelized and its color turns golden. After that, put 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. Sugar can also be caramelized using a specially adapted gas burner or an electric appliance (grill).

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

Put the cooked porridge in a frying pan in two or three layers, and cover each layer, except for the top one, with foams. Sprinkle the top layer with granulated sugar and caramelize as described above.

Before serving on the hot porridge, place the slices of apples, pears, peaches and berries, cooked and 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 laid on the porridge, and sprinkle with chopped toasted nuts and almonds. Walnuts are not toasted. Canned fruits can also be used instead of fresh fruits.

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

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

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, crushed with granulated sugar, add peeled and washed raisins, candied fruits, cut into small pieces, and vanillin. Add the whipped egg whites to the thoroughly mixed mass. Instead of eggs, you can use egg melange, which is also mixed with granulated sugar and beat until foam forms.

Before whipping, put the dishes with the mixture in hot water (40-45 °); the heated mixture is whipped much faster. After that, spread the mass 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 tins.

Cut the finished pudding into portions, put on a preheated plate and pour over with hot sauce (fruit and berry, sweet milk), 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 pudding you need rice, milk, sugar, butter, candied fruits, raisins. First you need to cook a thick viscous rice porridge, for this, put washed rice, a little salt and sugar in boiling milk. Cook until rice is cooked. Separate the yolks from the proteins and grind with sugar. Grind until smooth. Cool the porridge to 60-70 ° and add the yolks with sugar. Beat the whites until firm foam. Gently add the proteins to the porridge. Mix gently. put in the mass of candied fruit and washed raisins, vanillin. stir the mass. Prepare a baking sheet, grease with oil and sprinkle with breadcrumbs. Put the rice mass on a baking sheet and smooth. Top with an egg mixed with sour cream. stir eggs and sour cream until smooth. Brush the surface of the pudding with an egg mixture. Bake until golden brown. Serve with sour cream.

MANNY PUDDING (STEAM)

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

Pour cold milk into the ready-made hot porridge, stir, add eggs, beaten in a fluffy foam with granulated sugar, slightly mix the whole mass from bottom to top and put in molds, previously greased with melted butter. Steam the pudding in the tins.

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

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

MANNY PUDDING (BAKED)

Add hot milk to the crumbly semolina porridge, boiled in water, and after stirring, put egg yolks pounded with sugar and whites whipped into foam. Put the prepared mass on a baking sheet with a layer of no more than 30 mm or in portioned pans greased with butter and sprinkled with breadcrumbs, grease on top with sour cream mixed with an egg, and bake.

Serve the 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 pan. Boil porridge in water. Add hot milk, sugar and salt. Introduce the yolks. Beat the whites until firm foam. Put the proteins in the porridge and mix gently. Put the mass in a greased frying pan, flatten, grease on top with sour cream mixed with an egg. Bake the pudding until golden brown.

KRUPENIK BUCKET

Mix the prepared crumbly buckwheat porridge (warm or chilled) with cottage cheese passed through a meat grinder, add eggs, salt, sugar, sour cream and mix. Spread the mass in an even layer on a baking sheet greased with oil and sprinkled with ground breadcrumbs. Align the surface of the cereal, grease with a mixture of eggs and sour cream and bake. Pour the finished croup with ghee and cut into portions. Serve sour cream or sour cream sauce in a gravy boat or pour over the cereal on vacation.

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

Also prepare a cereal from a crumbly wheat porridge.

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

Casseroles are made mainly from millet, rice and semolina.
For a casserole, you need to cook a thick, viscous porridge. When cooking this porridge for 1 glass of cereal, you should take 3 glasses of milk or water.
The finished porridge is baked in a 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 the pan should be leveled, sprinkled with crushed breadcrumbs, sprinkled with oil and baked in the oven for 15-20 minutes until golden brown.

MANNA BAKING WITH FRUIT

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

BAKING WHEAT, RICE, BARLEY OR OAT

Pour cereals into boiling milk and cook until thickened; then add salt, sugar, stir well, put in a frying pan and bake.
Separate the finished casserole with a thin knife from the edges of the pan, put on a dish and cut into 5-6 pieces. Drizzle the casserole with oil before serving. If desired, butter can be replaced with hot berry jelly and sprinkle with sugar or sour cream on the casserole.
For 1 glass of cereal - 3 glasses of milk, 1 tbsp. a spoonful of sugar and crackers, 1/4 teaspoon of salt and 2 tbsp. tablespoons of oil.

WHEAT BAKING WITH RAISINS

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

BUCKWHEAT CRUISE

Pour cereals into boiling milk and cook until thickened. After that, put cottage cheese, wiped through a sieve or passed through a meat grinder, sour cream, stir, add raw eggs, salt, sugar. Mix all this well and put in a shallow saucepan or in a frying pan, previously oiled and sprinkled with breadcrumbs, level with a spoon, grease with sour cream on top, pour with a tablespoon of melted butter and put in the oven for 40-50 minutes. Pour butter over the finished cereal.
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. tablespoons of butter and sugar.

KRUPENIK BUCKLET

In hot or cold crumbly buckwheat porridge, put cottage cheese, wiped through a sieve or minced through a meat grinder, sour cream, eggs, sugar and salt. Mix all this mass well, put on a baking sheet or frying pan, previously oiled and sprinkled with breadcrumbs, smooth, grease with sour cream on top and put in a hot oven for 30-40 minutes.
Pour melted butter over the cereal before serving. If desired, you can replace the butter with sour cream.
For 1 glass of buckwheat groats - 200 g of cottage cheese, 1/2 cup of sour cream, 2 eggs, 2 tbsp. tablespoons of sugar, 1/2 teaspoon of salt and 2 tbsp. tablespoons of oil.

RICE PUDDING

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

RICE BARS

Put the washed rice in boiling salted water and cook, stirring occasionally, for 20-25 minutes. Put the thickened porridge for uprising. 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 pan with butter. Rice balls can be served with sweet or mushroom sauce.
For 2 cups of rice - 5 cups of water, 1 tbsp. a spoonful of sugar, 1 teaspoon of salt, 1/2 cup of crackers, 2 tbsp. tablespoons of oil.

WHEAT BARS

Add salt, sugar to boiling water, add washed millet and, stirring, cook for 15-20 minutes. Then cover the pan with porridge and put it on for 25-30 minutes to simmer.
Allow the prepared porridge to cool slightly, and then, moisten your hands in cold water, cut the meatballs, roll them in flour or breadcrumbs and fry in a pan with butter. Meatballs are served with jelly, sour cream, butter and milk sauce.
For 2 glasses of millet - 5 glasses of water or milk, 1 tbsp. a spoonful of sugar, 1 teaspoon of salt, 1/2 cup of crushed crackers, 2-3 tbsp. tablespoons of oil.

BUCKET CAPS

Pour cereals into boiling salted water (1 1/2 cups) and cook for 30-35 minutes. When the porridge thickens, add cottage cheese, mashed through a sieve or minced, eggs, sugar and mix. Then prepare meatballs from the porridge, roll them in breadcrumbs and fry in a pan on both sides until a golden brown crust forms.
When serving, you can put a spoonful of sour cream on top of each meatball. The same meatballs (without sour cream) can be served with borscht and pickle.
For 1 glass 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. tablespoons of oil.

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

Often, when preparing porridge, we do not calculate the amount of cereal or the appetite of our household a little. What to do with the uneaten? From the leftover porridge, you can make a good healthy casserole. Casserole from yesterday's porridge with cottage cheese and fruit will disappear from the table in the blink of an eye.

For a casserole, we need a pack of cottage cheese, one egg, and any tender fruits or berries available at home. Strawberries, apricots, plums, bananas, very ripe pears will do. In winter, you can use jam or canned fruit.

This casserole can be prepared from any thick enough porridge. I still have oatmeal porridge, so today I have oatmeal casserole.

Add cottage cheese to the rest of the porridge. We knead everything thoroughly. I usually do this with a simple crushing machine for making mashed potatoes. The casserole should not be too runny. If the porridge is thin, it is preferable to take the cottage cheese drier. If you want a more uniform consistency, you can use a blender.

We break the egg into the mixture, add a tablespoon with a slide of sugar, a pinch of salt. I gave the amount of sugar approximately, since there are many nuances here: how sweet the porridge was and what we use as a filling. You can get confused and pre-beat the eggs with sugar, so the casserole will be a little softer.

Knead everything thoroughly.

Cut the fruits or berries into pieces.

Put half of the prepared mixture into a mold in a greased baking dish.

Now lay out a layer of sliced ​​fruits or berries.

Close the filling on top with the second half of the mixture. The oatmeal casserole is almost ready, all that remains is to bake it. We bake in the oven or in the airfryer for 20-30 minutes at a temperature of 200 degrees. If cooking in an airfryer, use the lower rack and low speed.