We can preserve the first and second dinner courses. What canned food are used to prepare main courses?

In Soviet times, canned fish was a very convenient type of food. They were stored for a long time without refrigeration, took up little space on the shelf in the closet and were a great help in difficult times. Quick, rich soups were made from canned fish, holiday salads were prepared from it, and they were taken with them on the road. Not a single train journey was complete without boiled eggs and canned fish.

Of course, the times of shortages are long gone and we take other products on the road, but in our kitchens you can still find a couple of cans of sprats or sprats. Why? It's simple, canned fish is part of our culinary life. Let's remember together the forgotten canned fish and cook something delicious from them.

SALAD WITH CANNED TUNA FOR THE NEW YEAR - VERY TENDER

Prepare a salad with tuna, egg and vegetables. Layered salads look very impressive and housewives love to serve them on the festive table. The recipe for this salad includes salted or pickled cucumber, which adds piquancy to the dish. It's easy to prepare and tastes amazing.

Ingredients:

• Tuna in its own juice - 1 can 185 gr.
• Potatoes - 2 pcs.
• Eggs - 3 pcs.
• Carrots - 1 pc.
• Pickled cucumbers – 1-2 pcs.
• Mayonnaise
• Green onions for garnish

Preparation:

1. Boil medium-sized potatoes and one carrot in slightly salted water in advance. Grate potatoes and carrots on a coarse grater.
2. Grate the egg white on a coarse grater, leaving the yolk for now. At the very end, grate on a fine grater.
3. Grate the pickled cucumbers on a coarse grater as well. If you don’t have pickled cucumbers, you can easily use pickled ones.
4. I took the tuna in its own juice. Mix with a fork into a homogeneous mass. Finely chop fresh green onions. Then sprinkle it on top of the salad. It will add freshness and brightness.
5. All that remains is to assemble the tuna salad.
6. The first layer will be grated potatoes. Press down with a spoon.
7. Spread a layer of mayonnaise on top. I use store bought. But you can prepare it at home.
8. Place a second layer of tuna and press down a little with a spoon.
9. Then grate the egg white.
10. And again, without mayonnaise fanaticism.
11. By the way, share in the comments, do you like salads with mayonnaise? How often do you cook them?
12. Now a layer of salted or pickled cucumbers. I first squeezed the juice from the cucumbers directly with my hands.
13. Then a layer of carrots. Lightly crush with a spoon and coat with mayonnaise.
14. Finally, grate the egg yolk on a fine grater. Gently level if necessary. And sprinkle with fresh green onions.

A delicate salad with tuna, vegetables and egg is ready. The recipe is perfect for both a family dinner and a holiday table.

Bon appetit!

Salads

Below are several recipes for original salads that you can prepare every day or for a holiday.

1. With corn.

• Peel a couple of boiled potatoes, an onion and an apple. These products are cut into thin strips. To prevent the apple from darkening, sprinkle it with lemon juice.
• The liquid is drained from the fish, separated from the bones and kneaded. You will need one can of canned food in oil.
• All the crushed products are mixed, put in a can of canned corn and season with mayonnaise.

2. With green peas.

• The oil is drained from the fish, separated from the bones and kneaded.
• A couple of fresh cucumbers are first peeled and chopped into thin but short strips.
• Three boiled eggs are grated on a coarse grater.
• Half a small head of Chinese cabbage is cut into thin strips.
• Lay out the salad in layers (coating each with mayonnaise and sprinkling with herbs) in the following order: cabbage, canned food, cucumber, eggs, green peas.

3. With tuna and pineapple.

• The same procedure is followed with fish as in previous recipes.
• Finely chop one onion and pour boiling water over it for five minutes.
• Canned pineapples and apples are cut into small cubes.
• One hundred grams of hard cheese is grated on a coarse grater.
• All ingredients are mixed and seasoned with mayonnaise.

The presentation looks original if the salad is placed in portions on salted crackers, sprinkled with herbs and ground walnuts on top.

Cod liver salad with Chinese cabbage

There are a great variety of Chinese cabbage salads. But I suggest you try one unusual recipe with cod liver. The flavor combination of ingredients will definitely surprise you!

Calorie content (100g):190 kcal

Ingredients:

• Chinese cabbage – 200 g
• Cod liver – 130 g
• Egg – 4 pcs.
• Cucumber – 1 pc.
• Corn – 100 g
• Mayonnaise – 2 tbsp.
• Mustard – 0.5 tsp.
• Salt - optional
• Black pepper - to taste
• Greens - optional

Cod liver salad with Chinese cabbage

Step 1

Prepare products according to the list.

Open the jar of liver and drain the oil well, place the cod liver on a paper towel to absorb excess oil.

Wash the Chinese cabbage and cucumber, boil the eggs hard and cool, and drain the liquid from the corn.

Step 2

Chop Chinese cabbage (half a medium head or one small one) thinly and place in a salad bowl.

Instead of Peking lettuce, you can take iceberg lettuce or replace it with young white cabbage.

You can also take regular white cabbage, but you will need to lightly mash it with your hands to make it juicier.

Step 3

Cut the cucumber into strips and the eggs into cubes (you can grate the eggs).

To make the salad more crunchy, you can also add bell pepper to it.

Step 4

Add chopped eggs and cucumber to the Chinese cabbage salad bowl, add corn. Mix.

Step 5

For dressing, mix mayonnaise and mustard. Instead of mayonnaise, you can use sour cream or yogurt.

Vary the amount of mayonnaise based on your own preferences.

Step 6

Mash the cod liver into small pieces with a fork.

Step 7

Add cod liver and mayonnaise with mustard to the salad bowl. Mix everything thoroughly.

If necessary, add salt and pepper. You can leave the salad to stand for 5-10 minutes, so it will be juicier.

Step 8

Cod liver salad with Chinese cabbage is ready. Bon appetit!

When serving, you can sprinkle with chopped green onions or any other herbs.

Tuna cutlets

Required Ingredients

• 1 cup seasoned breadcrumbs to taste
• rapeseed oil
• 280 g canned tuna
• 2 large eggs

How to cook seven different dishes from canned fish

1. Place 1/2 cup breadcrumbs in a small bowl.
2. Line a large platter with paper towels and set aside. Pour enough rapeseed oil into a large frying pan to cover the bottom to a depth of 6mm. Heat oil over medium heat and meanwhile form patties.
3. Mix tuna and eggs in a bowl. Add the remaining breadcrumb mixture and mix vigorously until smooth and moist. Take a small amount of mixture in your hand and form into a patty. Place it in a bowl with breadcrumbs and roll it in. Transfer the cutlet to the oil. Continue forming the cutlets and, when ready, place them in the pan.
4. Check the very first batch of cutlets. When they are golden brown, flip and continue to cook for another minute or two until both sides are evenly browned. Remove from pan and place on paper towel. Fry the remaining cutlets in the pan and serve immediately.

How to prepare a sprat appetizer

Ingredients:

• Sprats – 240 g in oil
• Processed cheese – 1 pc.
• Egg – 2 pcs.
• Lemon – 1 slice
• Mayonnaise – 2 tbsp.
• Baguette – 1 pc.
• Greens - to taste

Preparation:

1. Prepare ingredients: hard boil 2 chicken eggs, cool, peel and cut into medium pieces; Drain the oil from the sprats and you can even blot them with paper napkins to remove excess fat; cut the processed cheese into medium pieces.
2. Place sprats, chopped processed cheese and boiled eggs, a slice of lemon, and mayonnaise into a blender bowl.
3. Grind with a blender until smooth.
4. Transfer the resulting mass to a storage container. Delicate sprats pate can be spread on baguette, bread or croutons. Before serving, garnish with sprigs of fresh herbs, such as dill.

Note: the finished mixture can be made a day before the holiday and stored in the refrigerator.

Before serving, spread on slices of bread and garnish with herbs. Bon appetit!

Canned saury snack cake

I would like to offer you a delicious snack cake made from wafer cakes. For this cake you can use both square and round waffle cakes. You can come up with any filling, the main thing is to choose the ingredients so that there is a tasty combination. I decided to use canned fish, processed cheese, eggs and carrots for my cake. From experience, it is better to eat such a cake the next day, since initially it may seem that it will get soggy quite quickly. But it turned out, on the contrary, when the cake sits, it will dry out a little, it will be better to cut, and all the layers will be visible in it.

Ingredients:

• Waffle cakes - 6 pcs.
• Canned saury – 1 can
• Processed cheese – 300 g
• Boiled eggs - 2 pcs.
• Carrots - 2 pcs.
• Green onions - 4-5 pcs.
• Parsley - 1 bunch
• Seaweed caviar - 2 tbsp.

Cooking method:

1. To prepare a snack cake from waffle cakes, prepare all the necessary products from the list. Eggs and carrots must be boiled.
2. Place the saury on a plate and mash it with a fork - this will be the first layer of the cake.
3. You need to assemble the cake on a flat surface. A cutting board is perfect. Place the first cake layer and spread it with a thin layer of melted cheese.
4. Divide the fish filling into 2 parts. Spread one part evenly over the crust. Chop the green onions and sprinkle half of them over the fish.
5. For the second filling, grate boiled eggs, add processed cheese - about 150 g, chopped parsley, salt, pepper and seaweed caviar.
6. Caviar, by the way, looks very original in cut and tastes great with fish. The resulting filling should also be divided into 2 parts.
7. Cover the first cake with the second and spread with cheese and egg filling.
8. Then put the third cake layer, grease it a little with melted cheese. Grate the boiled carrots, place half on the crust and distribute evenly
9. Next, repeat all layers in the same order using the remaining products. You can place parsley leaves on top and sprinkle with green onions.
10. Cut the wafer cake snack into portions.
11. I cut part of the cake right away, as you can see from the photo, it became soft, and the layers are hard to see after cutting.
12. This photo shows the cake the next day.

Fragrant fish soup

Be sure to save this canned fish soup recipe if you want to learn how to save money. To prepare it you will spend less than half a portion of sushi. Canned food can be anything - in tomato sauce, natural or oil filling. Also, any vegetables will be suitable for cooking, including those that you froze for the winter according to our recipes.

How to make canned fish soup:

1. Put water to boil (take no more than two liters for a can of fish), and in the meantime, peel and cut into small cubes 2-3 potatoes, a small carrot, one small onion, chop the bell pepper and herbs.
2. Place potatoes, carrots and onions in boiling water, add a little salt and throw in a bay leaf.
3. To add satiety to the soup, it is recommended to add semolina - it cooks quickly and is somewhat reminiscent of fish eggs.
4. Place the fish in the pan along with the filling. Let it boil and keep the heat on low to maintain a simmer.
5. As soon as the potatoes are ready, season the canned fish soup with spices, the missing salt and fresh herbs. Turn off the stove, let it brew a little and pour into plates.

It is important that when preparing soup, only one dish and only one burner is used, so it can be cooked on the go, on vacation or at work, if you have a small stove.

Canned food - lunch main courses

The purpose of these canned foods is the same as that of canned first courses—to free consumers from the kitchen labor of preparing dinners.
The number of different canned second courses is greater than the number of first courses. These canned foods are ready for direct consumption after heating. Some of these canned foods can also be eaten cold.

Solyanka made from fresh cabbage. Recipe in%: stewed cabbage 63.25, onions 6.06, pickled cucumbers 14.05, fat 10, tomato paste 3, sugar 2.5, salt 1, bay leaf 0.1, hot pepper, allspice and lemon acid at 0.08.

Canned food is similar in chemical composition to the first courses described above (before dilution), but due to the higher fat content, their calorie content is PO-120 /cal/100 •?.

Solyanka is eaten hot. But hodgepodge is also produced in vegetable oil, which can be consumed cold.

Beef (or lamb) goulash. Goulash is produced in small tin cans weighing 250 g.

Canned food consists of pieces of fried meat - 80%, rendered fat - 4% and tomato sauce - 16% (the sauce includes tomato puree, meat juice obtained by frying meat, flour, fat, onion, salt, sugar, pepper and Bay leaf). Canned food contains 21% protein, 24% fat, and its calorie content is 320 kcal/100 g.

Goulash is eaten hot. You can serve it with boiled hot potatoes, boiled pasta or noodles, as well as porridge (rice, buckwheat, etc.).

Stuffed cabbage rolls with meat. These canned foods, produced mainly in tin cans weighing 400 g and coming to us from Bulgaria, are widely known to consumers and are in great demand.

Minced meat is prepared from meat (57%), blanched rice (28.8%), fat (9.7%), fried onions (3.8%), and salt and pepper. Prepare tomato sauce separately (tomato paste, fat, flour, sugar, salt, broth).

In canned food, cabbage makes up 30%, minced meat 40%, sauce 30%. Canned food is consumed hot. You can heat it up in a jar by dipping it in hot water, or put cold cabbage rolls in a frying pan and then heat it up.

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Snack salad with canned fish “Dandelion”

Ingredients:

• 1 can of canned fish in oil (saury, sardine, mackerel, herring),
• 4 boiled eggs,
• 250 g crackers,
• 1 onion,
• mayonnaise.

Preparation:

1. You can use store-bought crackers, or you can make them at home.
2. Take a white loaf, trim off the crusts and cut into 1.5 cm cubes.
3. Fry them in a dry frying pan or simply dry the cubes in the oven.
4. Place the salad in layers on a flat dish.
5. First, make a mesh of mayonnaise at the bottom of the plate, place a layer of crackers on top, and again a mesh of mayonnaise on top.
6. Mash the canned fish with a fork along with the butter, add chopped onion to it and lay it out in the next layer, on top of which again make a mesh of mayonnaise.
7. Peel the eggs, separate the whites from the yolks and grate separately.
8. Place the next layer of egg whites and cover with mayonnaise.
9. Decorate the salad with yolks and herbs.

Rice with canned fish (second course)

For one jar of the main ingredient you will need:

• one onion;
• 1.5 cups rice.

First boil the rice in salted water; it should not be overcooked. Finely chopped onion is fried in sunflower oil. The canned food is chopped into small pieces and the seeds are removed. The prepared products are mixed, salt, pepper and herbs are added.

Lavash roll with canned fish

Snacks made from pita bread, which are prepared in a hurry, have long been loved by everyone. There is an option for a mind-blowing filling for pita bread made from canned fish: cheap and tasty!

Ingredients

• 3 sheets of pita bread
• 3 boiled eggs
• 4 teeth garlic
• 1 can of canned fish
• greens to taste
• 200 g hard cheese
• 200 g mayonnaise

Preparation

1. Chop the eggs (cut or grate).
2. Also grate the cheese and chop the herbs. Drain the liquid from the canned food and mash the fish with a fork.
3. Mix mayonnaise with garlic passed through a press, add chopped herbs.
4. Place a sheet of lavash on a work surface, brush with a third of the mayonnaise, and sprinkle with cheese. Cover the cheese with a second sheet of pita bread, brush it with half of the remaining mayonnaise.
5. Place canned fish, cover with a third sheet of pita bread. Lubricate its surface with the remaining mayonnaise and sprinkle with eggs.
6. Roll it up tightly and then wrap it in cling film. Place the roll in the refrigerator for at least an hour to soak, then serve, cut into portions.

Now we can confidently say that you can prepare dishes from canned fish no worse than from fresh fish.

Canned fish pie

A simple and quick pie for dinner can be prepared either in the oven or in a slow cooker (1 hour in the “Bake” mode).

Ingredients

• 500 ml sour cream (you can use kefir)
• 1 can of sardines in their own juice
• 3 eggs
• 1 boiled potato
• 1 onion
• 6 tbsp. l. flour
• 0.5 tsp. soda
• 1 chip salt

Preparation

1. Beat the eggs with a whisk, add salt and soda.
2. Mix beaten eggs with sour cream. Continuously stirring the mixture, add flour. Stir. The dough should be quite thick, but not sticky. If the dough is too runny, add more flour.
3. Peel the potatoes and grate them. Finely chop the onion. Pour the liquid out of the canned fish, remove large bones, and mash the pulp with a fork.
4. Grease a deep pan with sunflower oil. Pour half the dough, top with grated potatoes, then onions, and then fish. Fill with the remaining half of the dough.
5. Bake for 40 minutes at 180 degrees. Check readiness with a toothpick.

Delicious fish salad with canned saury potatoes

Include potatoes in the recipe, and a side dish will immediately be added to the fish. The salad is suitable for a full dinner, or for three meals at lunch. You will be surprised, but from almost the same set of products you can fry delicious canned cutlets . Don't believe me? Make sure of this by going to another page, you will find as many as 10 recipes there.

Take:

• A jar of canned food.
• Potatoes – 3 tubers.
• Eggs - a couple.
• Mayonnaise, parsley, dill, salt.

Preparation:

1. Boil potatoes and eggs. After cooling, chop into cubes and place in a salad bowl.
2. Drain the canned oil (or juice if the fish is in its own juice). Divide large pieces into small pieces and add to potatoes and eggs.
3. Chop fresh herbs and add green onions if desired.
4. Combine with other ingredients and season with mayonnaise. Add some salt and pepper if desired.

An equally tasty salad will turn out if you replace the canned food with lightly salted herring - take note.