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Recipes to a healthier life

Fast recipes on holiday

 

William Gore

 

Copyright William Gore 2016

 

Table of contents.

 

1. Introduction

2. Recipes

 

Introduction

 

Many people realized long ago importance of consumption of useful products which promote a healthy lifestyle. But case consists that important not only to consume healthy food, but also to balance the diet, it means that it is impossible to lean on one products, is only them, but for the others just not to leave the place in a diet.

 

Many people have products which to refuse very difficult because they were consumed for years. For example, for many people with determined by diseases it isn’t recommended to consume butter, and they got used to eat oil sandwiches in the mornings, and so for many years. In that case, instead of refusing a favourite product, it can just find substitute, in this case it will be spreads. It is a new product which doesn’t contain cholesterol and such amount of fat. In this case your diet will remain all same various, just more useful products will enter it.

 

Often people begin to limit unfairly themselves in consumption of these or those products, often just it is necessary to replace not a featured product. Thus the balance of a diet can be kept, and its distortions are prevented.

 

Recipes

 

1. Beet salad

 

500 grams of beet, 1l. grated horse-radish, 3 tablespoons of mayonnaise, 3–4 garlic gloves, 1 pickle, 1 tablespoon of the crushed walnuts, salt, green onions.

 

Beet boil, clear, rub on large grater. Pickle small cut, mix with the beet, grated horse-radish, pounded garlic, nuts, green onions and salt, dressing with mayonnaise.

 

2. Salad «Green glade»

 

200 grams of green salad, 200 grams of spinach, 200 grams of sorrel, 2 eggs, 1 cup of mayonnaise, salt.

 

Eggs boil, small cut. Greens wash, very small cut, mix, salt and dressing with mayonnaise.

 

3. Milan salad

 

500 grams of cabbage, 300 grams of the macaroni, 2 carrots, 1 bulb, 1 root of parsley, 200 grams of sour cream, 50 grams of mustard, salt.

 

Cabbage small chop, salt and wring out, that it let out juice. Macaroni boil in the added some salt water and add away on colander, dry. Clear carrots and parsley root, grate. Onions small cut. Mix all components, fill with sour cream and mustard.

 

4. Tenderness salad

 

300 grams of cauliflower, 3 fresh-salted cucumbers, 3 eggs, bunch of green onions, 1 green apple, 150 grams of mayonnaise, salt, fennel.

 

Cauliflower boil in the added some salt water, cool and disassemble on small inflorescences. Boil eggs and divide them together with cucumbers and green onions. Green apple divide half-and-half and clear of stone-fruit, rub it on small grater. All parts of salad mix, slightly salt and dressing with mayonnaise, from above sprinkle with the crushed fennel.

 

5. Neptune salad

 

150 grams of sea cabbage, 150 grams of rice, 1 egg, 100 grams cooking ache fishes, 150 grams of green peas, 200 grams of mayonnaise, salt.

 

Rice and egg boil. Then fish and egg small cut, mix with rice, sea cabbage, green peas and dressing with mayonnaise.

 

6. Fish salad

 

400 grams of potatoes, 200 grams of boiled fish, 1 bulb, 100 grams of cheese, 150 grams of mayonnaise, fennel, salt.

 

Potatoes boil in “peel”, clear and divide cubes. Boiled fish divide into small slices without bones, bulb small cut, cheese grate, everything mix with potatoes, lay out in flat salad dish, fill in with mayonnaise and sprinkle with the crushed fennel.

 

7. Mushroom salad

 

250 grams of mushrooms, 2 boiled eggs, 2 pickles, 1 green pod of sweet pepper, 1 red pod of sweet pepper, 30 grams of green onions, 2 fresh cucumbers, 1 cup of the crushed cabbage, 1 tablespoon of vegetable oil, greens, salt.

 

Cucumbers and sweet pepper to divide portions. Onions and greens to chop. Egg whites to separate from yolks. Squirrel to divide portions, yolks to divide fork.

 

To connect mushrooms, cucumbers, pepper, onions, greens and proteins, to salt to taste, to fill with oil and accurately to mix.

 

Cabbage to lay out on salad-dish bottom, from above to put mushroom mix, sprinkle with yolks.

 

8. Tenderness salad

 

300 grams of cauliflower, 3 fresh-salted cucumbers, 3 eggs, bunch of green onions, 1 green apple, 150 grams of mayonnaise, salt, fennel.

 

Way of preparation. Cauliflower boil in the added some salt water, cool and disassemble on small inflorescences. Boil eggs and divide them together with cucumbers and green onions. Green apple divide half-and-half and clear of stone-fruit, rub it on small grater. All parts of salad mix, slightly salt and dressing with mayonnaise, from above sprinkle with the crushed fennel.

 

9. Salad with fresh tomatoes

 

4–5 tomatoes, 2 segments of garlic, vegetable oil, parsley greens, fennel greens, black ground pepper, salt.

 

Tomatoes to wash, dry, divide portions, to lay out on dish in one row. To salt and pepper to taste, sprinkle with the crushed garlic and the crushed greens, to water with oil.

 

10. Salad with croutons

 

1 bank of corn, 2 hunting sausages, 2 eggs, 1 pack of croutons with bacon, 100 grams of mayonnaise.

 

From corn to merge liquid. Sausage small to cut. Eggs to cook in to cool, clear, chop.

 

All components to connect, add croutons, to dressing with mayonnaise and mix.

 

11. Salad Parisian

 

10 grams of olives without stone-fruit, 150 grams of field mushrooms, 200 grams of cheese, 250 grams of boiled chicken breasts, 1 yolk, 1mustard spoon, 1 tablespoon of wine vinegar, 120 grams of the refined vegetable oil, 3 tablespoons of yoghurt, salt, pepper, pinch of granulated sugar.

 

Olives to divide half-and-half and to put in salad-dish. Field mushrooms to divide thin slices, cheese – cubes. Everything to mix.

 

To divide chicken meat cubes and to add it in salad-dish, everything again to mix. To prepare mayonnaise: to shake up in bowl yolk, mustard, salt, pepper, wine vinegar and lemon juice before receiving homogeneous weight. Shaking up, gradually to add vegetable oil while mayonnaise will not thicken. Then to mix yoghurt. To fill salad with the received sauce and at once to bring.

 

12. Salad the old Vienna

 

8 apples, 4 oranges, 1\2 cup of sugar, 2 tablespoons of orange juice, 2 tablespoons of lemon juice, jam, 50 grams of butter.

 

Oranges to clear of peel, to slice and lay out layers in cup salad-dish, pouring layers small granulated sugar. to add top layer orange and lemon juice. Apples to clear, take out core, to fill with jam, to sugar, put from above slices of butter and to bake in oven. When will cool down, to lay over oranges. Salad to bring cooled.

 

13. Salad fruit

 

250 grams are fresher or the frozen strawberry, 100 ml of whipped cream of 30 %-y of fat content (for ornament), 2 kiwis, 1 teaspoon of grated ginger, juice from one lemon, mint leaves (for ornament).

 

Kiwi to clear of the thin skin, the washed and dried strawberry to release from fruit stems and to divide thin slices, and kiwi – portions.

 

To lay out on plate of kiwi, part of strawberry, to add lemon juice, sprinkle with ginger. To decorate dish with the cream, remained strawberry, mint leaves.

 

14. Salad Italian

 

For 2 portions: 3 tomatoes, 1 bulb, 1 long cucumber, 1 small salad. For sauce: 1–2 teaspoons of lemon juice, 1 tablespoon of olive oil, 10 olives in oil with garlic; salt – to taste. For ornament: 4 tablespoons of the divide greens (fennel, basil, parsley).

 

Salad to wash, disassemble on leaves, at tomatoes to remove the firm bases, the pulp to divide cubes.

 

Bulb to clear, divide rings and to douse boiled water. Cucumber to clear, divide on 4 parts, to remove grains and to slice in the thickness in 1 see. To mix all prepared vegetables.

 

For sauce to lemon juice to add salt, then olive oil.

 

In vegetables to put olives, to fill in salad with sauce and sprinkle from above with greens.

 

15. Salad original

 

1 beet, 1 carrots, 1 bulb. For filling: vegetable oil, honey, little lemon juice, greens, rye croutons.

 

Crude beet, carrots and onions to clear. To grate beet and carrots. Onions small to cut, douse boiled water. Everything to mix, fill in with filling and sprinkle with rye croutons.

 

16. Ocean salad

 

300 grams of hek fillet, 100 grams of sea cabbage, 50 grams of ginger, olive oil, sugar, pepper and salt to taste.

 

Hek fillet to wash out, lower in boiling water, to cook to readiness, then to divide cubes. Root of ginger to clear, wash, small to cut. Prepared to connect, add sea cabbage and carefully to mix.

 

For filling preparation olive oil to mix with sugar, salt and pepper. Salad to water with filling and to place for 30 minutes in cool place.

 

17. Salad with squids

 

300 grams of the cleared squids, 200 grams of asparagus, 1 green apple, sour cream, pepper and salt to taste.

 

Squids carefully to wash out, lower in the boiling added some salt water, to cook within 3 minutes, then to add away on colander, to dry and divide thin rings. Asparagus to wash, lower in the boiling added some salt water, to cook to readiness, then to add away on colander and to dry. Green apple to wash, clear, remove core and to divide thin shaving. Prepared to lay out on flat dish, to salt and pepper. Salad to fill with sour cream.

 

18. Salad cheerful.

 

The divide apple, processed cheese, onions, egg, garlic. Everything to fill in with the shaken-up sour cream with mustard and to decorate with any berry.

 

19. Beet salad

 

500 grams of beet, 1 teaspoons of grated horse-radish, the 3 tablespoon of mayonnaise, 3–4 garlic gloves, 1 pickle, 1 tablespoon of the crushed walnuts, salt, green onions.

 

Way of preparation. Beet boil, clear, rub on large grater. Pickle small cut, mix with the beet, grated horse-radish, pounded garlic, nuts, green onions and salt, dressing with mayonnaise.

 

20. Crab salad

 

200 grams of crabsticks, 2 boiled eggs, 1 tablespoons of corn, 1 boiled potato, 3 tablespoon of mayonnaise, salt.

 

Way of preparation. Crabsticks divide cubes, eggs and potatoes small cut. Everything mix, add corn, salt, dressing with mayonnaise.

 

21. Milan salad

 

500 grams of cabbage, 300 grams of the macaroni, 2 carrots, 1 bulb, 1 root of parsley, 200 grams of sour cream, 50 grams of mustard, salt.

 

Way of preparation. Cabbage small chop, salt and wring out, that it let out juice. Macaroni boil in the added some salt water and add away on colander, dry. Clear carrots and parsley root, grate. Onions small cut. Mix all components, fill with sour cream and mustard.

 

22. Wave salad

 

100 grams of meat of scallop, 100 grams of squids, 100 grams of trepangs, mayonnaise, pepper and salt to taste.

 

Squids, meat of scallop and trepangs to clear, boil separately in the added some salt water, to cool and divide small cubes. Everything to mix, salt, pepper, dressing with mayonnaise.

 

23. Salad with ham and eggs

 

2 hard-boiled egg, 100 grams of ham, 20 grams of mayonnaise.

 

Some egg to clear and cut. Ham to slice. Eggs to mix with ham and mayonnaise.

 

24. Salad with fresh cabbage.

 

Fresh cabbage, sausage boiled, cranberry or cowberry, apple and mayonnaise with the turned-down boiled water onions.

 

25. Salad with processed cheese.

 

To kindle processed cheese in water, to add salt, pepper. To fill in with it fresh cucumbers, onions. To add sour cream and parsley.

 

26. Salad with meat and potatoes

 

3-4 tubers of potatoes, 300 grams of boiled meat of chicken, 1 pickle, sour cream, pepper and salt to taste.

 

Boiled meat small to cut. Potatoes to wash, boil, clear and to divide cubes. The pickle to divide cubes.

 

Meat to connect to potatoes and cucumber, to add salt, pepper, sour cream, to mix.

 

27. High-calorie salad

 

400 grams of pork, 100 grams of green peas, 100 grams of garden radish, mayonnaise, vegetable oil, pepper and salt to taste.

 

Pork to wash out, fry in vegetable oil and to divide thin portions. The garden radish to wash, divide thin portions. Prepared to connect, add green peas, to salt, pepper and dressing with mayonnaise.

 

28. Salad with meat and vegetables

 

500 grams of boiled beef, 4–5 tomatoes, 2 cucumbers, sour cream, pepper and salt to taste.

 

Cucumbers to wash, clear and divide cubes. Tomatoes to wash and divide portions. Meat to slice, mix with cucumbers and tomatoes, to salt, pepper, fill with sour cream, to issue portions of tomatoes.

 

29. Salad with salmon.

 

On six boiled potatoes there is bank of salmon either caviar, or the cod liver, two bulbs, slaked boiled water and to add lemon or cranberry juice, 2 hard-boiled eggs and 2 pickles. It is dressed with mayonnaise.

 

30. Salad with eggs, fish canned food.

 

Six hard-boiled eggs, onions, apples, canned food, pickle or pinch of good cabbage and mayonnaise.

 

31. Tasty salad

 

400 grams of boiled meat, 250 grams of ready asparagus, 2–3 pickles, 1 bank of green peas, green onions, mayonnaise, fennel, parsley.

 

Meat, asparagus and cucumbers small to cut, connect to peas, to add to taste the crushed greens and onions, to dressing with mayonnaise and carefully to mix.

 

32. Chicken salad with treating

 

2 boiled chicken breasts, 1 bank dense treating, 4 boiled eggs, 1 bank of field mushrooms, 200 grams of mayonnaise.

 

Chicken meat to divide small cubes. Lecho to add away on colander, pepper small to cut. Eggs to rub on large grater. Mushrooms to add away on colander.

 

In salad-dish to lay out layers: mushrooms, chicken, pepper, eggs. Layers to repeat. Each layer to miss the mark with mayonnaise.

 

Before giving to give to salad a few to be drawn.

 

33. Salad with tuna

 

1 bank of tuna in oil, 1 bank of corn, mayonnaise.

 

Tuna to divide fork, to mix with the dried corn, to dressing with mayonnaise to taste and to mix. If in bank there is a lot of oil, it is better for merging.

 

34. Salad with crabsticks

 

250 grams of crabsticks, 3 boiled eggs, 2–3 segments of garlic, 200 grams of cheese, 250 grams of mayonnaise.

 

Crabsticks very small to cut. Some egg to divide small cubes. Garlic to divide or very small to chop. Cheese to rub on average grater.

 

All components to connect, dressing with mayonnaise and carefully to mix.

 

35. Salad with garden radish and cucumbers

 

3 garden radishes, 3 cucumbers, 2 tablespoons of vegetable oil, salt to taste.

 

Garden radish and cucumbers to wash, small to cut, mix, salt, fill with vegetable oil. When giving to table it is possible sprinkle with parsley and fennel greens.

 

36. Salad with cucumbers and eggs

 

2 cucumbers, 2 hard-boiled egg, 2 tablespoons of mayonnaise, salt to taste.

 

Cucumbers to wash and divide portions, some egg to clear and cut. Cucumbers to mix with eggs, to salt, dressing with mayonnaise. When giving to table it is possible to decorate salad with parsley and fennel greens.

 

37. Salad with green onions and eggs

 

3 hard-boiled egg, 1 bunch of green onions, 2 tablespoons of mayonnaise, salt to taste.

 

Eggs to clear and small to cut. The onions to wash and cut. Eggs to mix with onions, to salt, dressing with mayonnaise.

 

38. House salad

 

150 grams of vegetable marrows, 1 boiled carrots, 1 bulb, vegetable oil and salt to taste.

 

Onions to clear, wash, small to cut. Carrots to clear and accurately to divide portions. Vegetable marrows to divide cubes, to mix with carrots and onions. Salad to salt and fill with vegetable oil.

 

39. Carrot salad with nuts

 

2 carrots, 2 tablespoons of the cleared walnuts, 1 bunch of greens of fennel, mayonnaise to taste.

 

Carrots to wash, clear, rub on small grater. The greens of fennel to wash and cut. Nuts to crush, mix with carrots and greens, to add mayonnaise.

 

40. Salad with cabbage and mushrooms

 

200 grams of cabbage, 100 grams of mushrooms, 1 carrots, mayonnaise, pepper and salt.

 

Cabbage to wash and chop. Carrots to wash, clear and rub on small grater. Mushrooms to wash, clear, boil and small to cut. Cabbage and carrots to connect to mushrooms, to salt, pepper, add mayonnaise, to mix.

 

41. Salad with cucumbers and garlic

 

4 cucumbers, 2 garlic gloves, 2–3 tablespoons of vegetable oil, fennel greens, pepper and salt to taste.

 

Cucumbers carefully to wash and small to cut. Garlic is good for clearing and pounding with salt and pepper. Greens of fennel to wash up. Cucumbers and garlic to connect, fill with vegetable oil. Salad to decorate with fennel branches.

 

42. Salad with potatoes and onions

 

2 tubers of potatoes, 2 bulbs, 1 egg, vegetable oil, chopped greens of parsley and salt to taste.

 

Potatoes to wash, boil, clear and to divide small cubes. The onions to clear, wash and cut. Egg to cook in to clear and rub on large grater. Everything to mix, salt, fill with vegetable oil, sprinkle with parsley greens.

 

43. Salad with carrots and prunes

 

2 carrots, 100 grams of prunes, 4 tablespoons of sour cream, chopped greens of fennel and salt to taste.

 

Carrots to clear, wash and rub on large grater. Prunes to wash out, fill in with boiled water, to leave for 20 minutes, then to remove stone-fruit, and pulp small to divide and add to carrots. Sour cream to mix with salt and to fill with it carrots and prunes. Salad sprinkle with fennel greens.

 

44. Salad with beet and mushrooms

 

150 grams of beet, 50 grams of dried mushrooms, 1 bulb, mayonnaise and salt to taste.

 

Beet to wash, boil, clear and to rub on large grater. Onions to clear, wash, small to cut. Dried mushrooms to presoak at 3-4 o’clock, then to boil and small to cut. Beet to mix with mushrooms and onions, to salt, dressing with mayonnaise.

 

45. Roman salad

 

150 grams of liver of cod, 10–12 olives, 1 bulb, mayonnaise to taste.

 

The onions to clear, wash, divide half rings. From olives to remove stone-fruit and to divide everyone half-and-half. Liver of cod to limber up fork, to mix with onions and olives. Salad to dressing with mayonnaise.

 

46. Salad with radish and pistachios

 

3-4 radishes, 100 grams of the cleared pistachios, 50 grams of mayonnaise, salt to taste.

 

Radish to clear, grate, douse boiled water, to add away on colander, to cool and salt. Kernels of pistachios to pass through meat grinder, to mix with radish, to dressing with mayonnaise.

 

47. Japan salad

 

300 grams of radish daikon, 100 grams of rice, 30 grams of seeds of sesame, soya sauce, white ground pepper and salt to taste.

 

Daikon to clear, wash, divide thin strips. Rice to wash out, boil, then to add away on colander and again to wash out in cold water. Daikon and rice to mix, salt. Soya sauce to mix with white pepper and sesame seeds. With the received mix to fill salad.

 

48. Salad with cheese and garden radish

 

100 grams of cheese of firm grades, 2 teaspoons of mayonnaise, 3–4 garden radishes, salt to taste.

 

Cheese to rub on large grater. Garden radish to wash, small to divide and salt. Garden radish to mix with grated cheese and mayonnaise.

 

49. Salad with cheese and beef

 

200 grams of cheese, 150 grams of boiled beef, 100 grams of green peas, mayonnaise and salt to taste.

 

Cheese and meat to divide cubes, to mix with green peas, to salt, dressing with mayonnaise.

 

First course

 

I think, nobody will argue with that the house cookery is rather art, than craft. In days of old the hostess who is able is tasty to prepare, it was appreciated and was held in high esteem, and all women of the settlement tried to find out her “firm” tasty recipes for this purpose what too to pass for the good hostess. However and today national recipes are basis on which the house cookery keeps.

 

That availability and availability of spices or products ceased to be presently problem is pleasant. Along with it need to grow up with own hand was gone or to extract on fishing or hunting I peep for itself and relatives. After all supermarkets presented to us abundance of domestic and foreign products, and the standard of living gives the chance to get all necessary for us without any problems.

 

For example, everything are able to cook soup, however each hostess possesses the small secret thanks to which her soup becomes work of art. Here such secrets also help on the basis of standard culinary recipes to create the real author’s dishes. You can try various combinations of products and spices, and to stop on those from them which become yours and will organically be interwoven into flavoring bouquet of your dishes.

 

50. Soup with shrimps with rice

 

150 grams of the cleared shrimps, 50 grams of rice, 2 tubers of potatoes, sour cream, parsley greens, bay leaf and salt to taste.

 

Potatoes to wash, clear, divide thin portions. Greens of parsley to wash, crush. Water (1 l) to finish to boiling, to add potatoes and rice, to cook 15 minutes, to put shrimps, to salt, cook 5 minutes, to add bay leaf, sprinkle with parsley greens, to fill with sour cream.

 

51. Vegetable soup with kefir

 

2 fresh cucumbers, 10 pieces of garden radish, 2 segments of garlic, 2 l of kefir, 1 litre waters, salt.

 

Cucumbers and garden radish to wash.

 

Kefir to dissolve with water, to salt to taste, to add the crushed garlic, vegetables. To mix, fill with sour cream, sprinkle with fennel.

 

52. Soup with green peas, sheep cheese

 

1 cup green peas, 1 cup of liquid from peas, 100 grams of sheep cheese, 2 tubers of potatoes, 1 fresh cucumber, 1 l of water, 2 tablespoons of sour cream, 2 tablespoons of the crushed fennel, black ground pepper, salt.

 

Potatoes to clear, divide thin portions, to fill in with water. To cook during 3–4 minutes , to add peas, to pour in liquid from peas, to put the cucumber divide by portions, the crushed sheep cheese, fennel and sour cream. To salt and pepper to taste. To mix and at once to bring.

 

53. Vegetable soup with potatoes and eggs

 

1 l of vegetable broth, 2 tubers of potatoes, 2 hard-boiled egg, greens of fennel and salt to taste.

 

Potatoes to wash, clear, divide cubes. The greens of fennel to wash and cut. Some egg to clear, divide portions. Broth to finish to boiling, to add potatoes, to salt, cook to readiness, sprinkle with fennel greens, to add eggs.

 

54. Vegetable soup with potatoes and rice

 

1 l of vegetable broth, 100 grams of rice, 2 tubers of potatoes, greens of parsley and salt to taste.

 

The greens of parsley to wash and cut. Potatoes to wash, clear, divide cubes. Broth to finish to boiling, to add rice and potatoes, to salt, cook to readiness, sprinkle with parsley greens.

 

55. Spring soup

 

1 l of broth, 3 tubers of potatoes welded in a peel, 3 hard-boiled egg, greens of parsley, fennel, green onions, mayonnaise and salt to taste.

 

Potatoes and eggs to clear, divide cubes. The greens to wash and cut. In broth to add potatoes, eggs and greens, to salt, dressing with mayonnaise.

 

56. Soup with field mushrooms, zucchini

 

150 grams of field mushrooms, 150 grams of zucchini, 2 tubers of potatoes, greens of fennel and salt to taste.

 

Potatoes and zucchini to wash, clear, divide cubes. Field mushrooms to wash out, slice. Greens of fennel to wash, small to cut. 1,5 l of water to finish to boiling, to add potatoes, zucchini and mushrooms, to salt, cook to readiness, to add fennel greens.

 

57. Dairy soup with potatoes and eggs

 

1,5 l of milk, 3 tubers of potatoes, 2 hard-boiled egg, salt to taste.

 

Potatoes to wash, clear, divide cubes. Some egg to clear and cut. Milk to finish to boiling, to add potatoes and eggs, to salt, cook to readiness.

 

58. Soup cucumber

 

1–2 fresh cucumbers, 25 grams of kefir, vinegar, salt, ground black pepper, 20 grams of hazelnuts, garlic, 10 grams of vegetable oil, 100 grams of water.

 

Grated cucumbers to mix with kefir, vinegar, the pepper, small divide greens of fennel, the salt, cold water. When giving in plate to add mix from the wiped nuts, garlic, vegetable oil.

 

59. Soup summer

 

1 average cucumber, 2 tablespoons of fresh green peas, 4 cup of strong meat broth, 4 eggs, 1\2 tablespoons of soya sauce, greens, salt.

 

The cucumber to clear and divide small slices. Peas to wash out. Broth to put on fire, to finish to boiling, to pour into it peas and to cook within 5 minutes. After that to add in it cucumber slices, soya sauce, to salt and cook 5 more minutes. Ready soup to filter through colander, vegetables to put in heat place. At this time to boil water, to add in it a little vinegar, carefully to shake up eggs and to boil, that protein was curtailed.

 

When giving on table in each plate to put ready vegetables – on a little of slices of cucumber and peas, to fill in with broth and to add egg.

 

60. Soup juicy with shrimps

 

500 grams of boiled frozen shrimps, 1 tablespoon of green peas, 2 tablespoons of the boiled divide mushrooms, 1 carrots, 1 bulb, 1 tablespoon of margarine, 1 egg, 2 tablespoons of milk, salt to taste.

 

Shrimps to wash out in cold water and to boil, clear shrimps. To filter broth and to add in it green peas, the mushrooms, the divide onions and carrots, salt.

 

To cook at weak boiling. In ready soup to put shrimps and to fill with milk and egg mix.

 

Mix preparation: egg to connect to two tablespoons of milk, to add one tablespoon of margarine and carefully to mix.

 

61. Dairy soup with pumpkin and raisin

 

1,5 l of milk, 150 grams of pumpkin, 50 grams of raisin without stone-fruit, sugar to taste.

 

Pumpkin to wash, clear, rub on large grater. Milk to finish to boiling, to add the pumpkin, previously the soaked raisin and sugar, to cook to readiness.

 

62. Soup with beef, potatoes

 

2 l of beef broth, 300 grams of boiled beef, 5 tubers of potatoes, bay leaf, pepper and salt to taste.

 

Potatoes to wash, clear, divide cubes. Beef to divide pieces. Broth to finish to boiling, to add potatoes, to cook 5 minutes, to put meat, bay leaf, to salt, pepper, cook to readiness.

 

63. Chicken soup with processed cheese

 

1,5 l of chicken broth, 100 grams of processed cheese, 3 tubers of potatoes, fennel greens, pepper and salt to taste.

 

Greens of fennel to wash, crush. Potatoes to wash, clear, divide cubes. Broth to finish to boiling, to add grated processed cheese, potatoes, to salt, pepper, cook to readiness, sprinkle with fennel greens.

 

64. Soup with smoked sausage and field mushrooms

 

250 grams of smoked sausage, 150 grams of field mushrooms, 2 tubers of potatoes, greens of fennel and salt.

 

Potatoes to wash, clear, divide cubes. Field mushrooms to wash out, slice. Sausage small to cut. Greens of fennel to wash, small to cut. 1,5 l of water to finish to boiling, to add potatoes and mushrooms, to cook 5 minutes, to put sausage, to salt, cook to readiness, to add fennel greens.

 

The second dishes

 

Take care of the organism, and it will be better prepared for fight against difficulties of modern life. Do not try to create to itself even more problems and to go to deeper stress. Simply remember that one small step to the correct direction is much better, than in general any.

 

65. The baked fish “Gold mine”

 

500 grams of any fish fillet, 1 bulb, 1 tablespoon of lemon juice, 150 grams of mayonnaise, 2 tablespoons of grated cheese, 2 tablespoons of corn, salt, vegetable oil.

 

Fish fillet divide slices, roll in flour, fry on vegetable oil. Lay out fish on the oiled baking sheet, add corn, from above lay onions rings, water with lemon juice, mayonnaise, sprinkle with cheese. Bake in well warm oven about 20 minutes to golden color.

 

66. Baked pudding meat

 

1 bank of pork or beef stewed meat, 500 grams of noodles, 2 tablespoons of butter or margarine, 3 eggs, 2 tablespoons of sheep cheese, salt, pepper.

 

Stewed meat warm on margarine, mix with the boiled noodles, the shaken-up eggs, salt, pepper. From above sprinkle with sheep cheese and put in well warm oven, bake 15–20 minutes. This baked pudding perfectly will approach to dinner.

 

67. Tomatoes “Honey”

 

400 grams of tomatoes, 2 tablespoons of honey, 1l. raisin.

 

Tomatoes scald boiled water, clear them of thin skin, small cut, add raisin, fill in with honey.

 

68. «Cranberry apples»

 

200 grams of apples, 2 tablespoons of cranberry juice, 1 tablespoon of walnuts, 1l. raisin.

 

Apples clear of thin skin and sunflower seeds, grate, fill in with cranberry juice, add the crushed walnuts, raisin. From above salad decorate with cranberry berries.

 

69. Zucchini in lemon juice

 

300 grams of zucchini, 20 grams of butter, 4 tablespoons of lemon juice, salt.

 

Oil to lay out about heat resisting ceramic ware and to kindle it. Zucchini to divide thin slices, to put in oil, to salt to taste, to water with lemon juice. Ware to cover. To prepare at full capacity about 5 minutes.

 

Ready dish to take in the switched-off microwave of 1-2 minutes. It is possible to bring both hot, and cold.

 

70. The ham fried with tomatoes

 

500 grams of ham, 400 grams of tomatoes, 1 teaspoon of lemon juice, 3 tablespoons of the vegetable oil, the crushed greens, black ground pepper, salt.

 

Tomatoes to wash, dry, divide half-and-half, to salt and pepper to taste.

 

Ham to slice and fry in hot oil. At the same time to fry tomatoes.

 

Slices of ham to lay out on dish, from above to put tomatoes, sprinkle with greens, to water with lemon juice.

 

It is possible to replace lemon juice with the dissolved lemon acid.

 

71. Sausage with treating

 

400 grams of boiled or half-smoked sausage, 4 large tomatoes, 4 pods of sweet pepper, 2 average bulbs, 2 tablespoons vegetative oils, 0,5 teaspoons of burning pepper, seasoning, black ground pepper, salt.

 

The onions to divide ringlets and to fry and oil to golden color. To add the sausage divide by thin slices, the sweet pepper divide by portions, to mix. To fry on average or strong fire about 10 minutes while pepper does not become soft. After that to add divide by portions or segments tomatoes, to salt and pepper to taste, to pour burning pepper. If necessary to pour in it is a little water. Slightly heat and remove from fire. As garnish boiled fig. will be ideally suited.

 

72. Roll with ham

 

1 thin unleavened wheat cake, 150 grams of cheese, 300 grams of ham, 1–2 segments of garlic, mayonnaise.

 

Cheese to rub on small grater. Garlic to chop. To connect cheese and garlic, to dressing with mayonnaise to taste and to mix.

 

Unleavened wheat cake to grease with equal layer of cheese mix, from above to lay out ham slices. To form hard roll, and then to divide it pieces.

 

73. Veal in sour cream with greens

 

500 grams of pulp of veal, 1 bulb, 150–200 grams of fat sour cream, vegetable oil, it is pure, greens, black ground pepper, salt.

 

Veal to slice, beat off.

 

The onions to divide half rings, to fry in hot oil to golden color, to add veal, to mix and fry 4–5 minutes. To fill in with sour cream, to salt and pepper to taste. To prepare about 15 minutes.

 

Ready meat sprinkle with the crushed greens.

 

74. Omelet “Lazy”

 

4 eggs, 150 grams of cheese, 50 grams of butter or any fat, 3–4 tomatoes, green onions, salt.

 

Tomatoes wash and clear of peel. For this purpose douse them boiled water and carefully husk. After you will do this procedure, divide pulp slices. Warm frying pan, grease it with butter and fry tomatoes a little. As soon as everything will be ready, lay them on plate.

 

And now start omelet preparation. Eggs shake up with salt and add small divide green onions and cheese, everything together mix. The remained butter on frying pan, pour out the prepared weight and bake omelet of 5-8 minutes. After it will slightly be reddened, lay out it on tomatoes. If want, can sprinkle dish with greens of fennel, parsley or remained green onions.

 

75. Omelet “Smile”

 

6–9 eggs, 300 grams of ham or sausage, salt, spices, 30 grams of butter.

 

Small divide ham, postpone some slices. Into the remained ham hammer all eggs, salt, add spices and carefully mix. Then warm frying pan, oil it and pour out the shaken-up eggs with ham. The omelet is baked 8 — 10 minutes.

 

As soon as the omelet will be ready and while it did not cool down yet, from ham which you left, lay out on omelet radiant smile.

 

Let our omelet “Smile” will please you and your family in rainy morning.

 

76. Omelet «True Michel»

 

200 grams of vermicelli or noodles, 100 grams of cottage cheese, 1/2 cup of sour cream, 5–6 eggs, 1/2 cup of milk, salt.

 

For original sauce: 3/4 cup of any jam (it is better currant or plam), 2l. mustard.

 

Boil vermicelli or noodles in salty water. sour cream on strongly warm frying pan and roast on it vermicelli.

 

Prepare omelet as follows: carefully beat whites and mix them with yolks, cottage cheese and milk, salt. Pour out mix in the roasted vermicelli, bake 8 — 10 minutes to readiness.

 

But the turned-out omelet will have taste really fantastic if to table you bring it with our original sauce. And to prepare it is very easy, the beginning culinary specialist can consult with it even. Carefully mix in jam with mustard – sauce is ready, only to table it is better to bring it chilled.

 

77. Omelet “Children’s”

 

10 eggs, salt. For sauce: 500 grams of cream, 30 grams of butter, 2 tablespoons of flour, 1 tablespoon of sugar.

 

Components for sauce mix in one small pan and put on fire. Can add in it vanilla, lemon or orange dried peel. As soon as sauce will thicken, remove it from fire.

 

Eggs carefully mix and bake of them some thin omelettes pancakes. Still hot pancakes grease with any jam or jam. In dish lay out the tubules made of them and water with creamy sauce.

 

78. Omelet “Baden-Baden”

 

100 grams of pork, 100 grams of beef, 5–6 eggs, 1/4 cup of milk, 2 tablespoons of flour, 1 small bulb, crackers, 40 grams of butter, green onions, salt, pepper.

 

Meat overwind through meat grinder together with onions, crumble there crackers.

 

Shake up eggs with milk, flour, salt. Add forcemeat and pour out mix on the frying pan warm and greased with butter. Through 8 — 10 minutes the omelette will be ready, sprinkle it with small divide green onions and ground black pepper.

 

79. Tubules with horse-radish

 

250 grams of meat allsorts, 200 grams of fat cream or sour cream, 4 tablespoons of horse-radish, lemon juice, greens.

 

Cream or sour cream to shake up in foam, to add horse-radish and a little lemon juice (it is possible to salt slightly) and to mix. Thin slices of meat, ham or sausage to curtail in the form of tubules and to fill with the shaken-up mix.

 

To bring with greens.

 

It is possible to prepare the same tubules from thin slices of salmon, salmon, sturgeon (with the same filler).

 

80. Roll with omelet, crabsticks

 

6 eggs, 150 grams of crabsticks, 30 grams of mayonnaise, vegetable oil and salt to taste.

 

Crabsticks to rub on large grater, to mix with mayonnaise. Eggs to salt, shake up, pour out on frying pan with the warm vegetable oil. To fry omelet from both parties, to cool. On the middle of omelet to lay out the prepared mix, to curtail roll, to divide pieces.

 

81. «Fast birdie»

 

4 chicken breasts, 2 eggs, 3–4 tablespoons of flour, soya sauce, mix of spices for chicken, vegetable oil.

 

From flour, soya sauce, eggs and spices to prepare batter.

 

Chicken breasts to divide strips, to dunk into batter and quickly to fry in hot oil.

 

It is possible to bring both hot, and cold.

 

82. Paste with chicken

 

500 grams of boiled chicken fillet, 60 grams of butter, 100 grams of cheese, 60 ml of chicken broth, black ground pepper, ground nutmeg.

 

Fillet and cheese small to divide and divide in blender to condition of homogeneous weight. To add the softened oil, the cooled broth, it is a little nutmeg, to pepper and once again to shake up to homogeneous weight.

 

If there is no blender or food processor, chicken meat and cheese can be passed through meat grinder, and then to shake up mix with oil and broth.

 

83. Cauliflower under omelet

 

1 kg of cabbage, 150 grams of shpig, 1–2 bulbs, 7 eggs, green onions, ground black pepper, salt.

 

Cabbage to boil in the added some salt water, to divide into inflorescences. shpig to divide cubes. The onions to clear, divide cubes, to fry on shpig. To add cabbage, heat up. Eggs to shake up with spices, to fill in cabbage and to fry to readiness. Ready dish sprinkle with small divide greens.

 

84. Eggplants with paste from beans

 

7 small eggplants, 50 grams of paste from red soybeans (or any paste from soya), 1 tablespoon of sweet rice wine or rice vodka, 1 egg yolk.

 

To mix all components and to fill with the received mix of half of eggplants in which the part of pulp is removed. To cover and leave at some o’clock. To prepare in grill, to garnish coriander.

 

85. The stuffed avocados

 

3 avocados, 1 big branch of celery, 6 cancer necks, sauce from concentrate of tomato paste, lemon and ground red pepper, black pepper, salt.

 

To divide avocado into halves, to pull out kernel, to take pulp, a few to salt small salt and to water with several drops of lemon juice. To mix in clay bowl the celery divide by plates with the meat of crayfish divide by small slices, to add the pulp of avocado divide by cubes. To sauce this salad and to fill with it avocado core. Before giving on table to hold on cold within hour. It is possible to replace crayfish with shrimps or crabs.

 

86. Mushrooms with whisky

 

1\2 cup of the divide mushrooms, 1\2 cup of the chopped onions, 1\2 cup of small divide parsley, 1 head of garlic, 3 tablespoons of butter, 1\2 cup of the American whisky, 1\2-1salt spoon, 1\8 teaspoons of ground black pepper, 1\2-1 teaspoon of cream, 30 grams of cheese parmesan.

 

Mushrooms to fry in oil, to add onions, garlic, parsley, then to pour in whisky, to salt, pepper and prepare, liquid will not be evaporated yet. To add cream, and from above sprinkle with grated cheese.

 

87. Sturgeon baked

 

500 grams of fish, on 1 tablespoon of sour cream and oils; salt, pepper – to taste.

 

Cleared of cartilages and bone skin fish to salt, sprinkle with pepper, to lay on frying pan, to grease with sour cream, to add oil, to add on bottom of frying pan 1\2 cup of water and to put in oven for 25–30 minutes, from time to time watering with the allocated juice.

 

88. Flounder baked

 

500 grams of fish, 100 grams fresh (salty, marinade) mushrooms, 3 potatoes, 2 tablespoons of butter, 1\2 cup of white wine and sour cream, 100 grams of red pepper, 2 tablespoons of the divide greens of parsley; salt, ground black pepper to taste.

 

Potatoes to clear, boil, slice and place in the pan greased with butter. To add mushrooms and the red pepper divide by portions, to salt, pepper, pour in wine and part of sour cream. From above to put the fillet of flounder divide by small slices, to fill in with remained sour cream and to put for 45 minutes in oven. Before giving on table to decorate with parsley greens.

 

89. Mussels natural

 

3 kg of mussels, 1 carrots, 1 bulb, 30 grams of butter, bay leaf, greens parsley, dry or fresh thyme, black bell pepper.

 

To use only well closed mussels. To open them, to remove empty shutters, carefully to wash out in several waters, to add away on colander that water flew down.

 

To weld mussels in small amount of water, having added parsley, pepper, carrots, onions, thyme, bay leaf and oil. When mussels will start to reveal, from time to time to stir up pan. add when meat becomes white.

 

90. Nutlet kernel

 

250 grams of sugar, 75 grams of kernels of nut (filbert), 25 grams of starch, 1\2 grams of lemon acid.

 

To weld sugar syrup, to add in it dissolved in small amount of water starch (in the ratio 1:5), lemon acid and, stirring slowly to finish to boiling. The fried kernels of nuts to pour into hot sugar syrup, to mix, add away on sieve and to lay out on plate.

 

91. Meat balls

 

0,5 kg of mincemeat, 1 egg, 1 tablespoon of boiled rice, 2–3 piece of garlic, 3 bulbs, 2 sweet red pepper, 150 grams of field mushrooms, raisin handful, 5 tablespoons of ground almonds, 5 tablespoons of olive oil, 2 tablespoons of mix of spices, 250 ml of broth, 125 ml are swept away, 0, 5 l of red wine, salt, pepper.

 

Forcemeat to mix with egg, rice and almonds, to salt. To make small balls and to fry on oil. To roast onions, to put it in pan, to add broth, raisin and spices. To prepare 5 minutes. To add strips of red pepper and meat balls. To add wine (or water). To cook 30 minutes. Slices of field mushrooms to put in boiling dish, to season with spices. To add sour cream and carefully to mix.

 

92. Cutlets with veal

 

150 grams of veal, 1 tablespoon of flour, 30 grams of butter, 40 grams of fresh mushrooms, 10 ml of broth, 1 egg, ground black pepper, salt.

 

Veal to divide on pieces, to form cutlets, to salt, pepper, and in flour and to fry on the one hand on butter on weak fire under cover. Cutlets to overturn, put in frying pan the sliced seasoned fresh mushrooms and to fry to readiness.

 

To prepare thin omelet, to lay on it cutlet, to cover it with mushrooms, edges of omelet to wrap.

 

Tax, watering the juice which has remained dissolved with small amount of broth.

 

93. Meat roast in beer

 

3–4 bulbs, 1–1, 5 kg of meat, on 2 stalks of parsley and caraway seeds, 1 bay leaf, beer bottle, 1 tablespoon of margarine, 1 tablespoon of flour, 1sugar spoon, ground black pepper, salt.

 

Meat to fry from all directions in oil or margarine. To take out meat and in the same oil to fry small divide bulbs. To mix the fried meat with onions. To add pepper, salt, parsley, caraway seeds and bay leaf. In other pan in oil to fry flour and very slowly to add beer and sugar. After that to fill in with sauce meat and to continue to cook on slow fire to readiness.

 

94. Beef sirloin with sauce

 

1 kg of beef sirloin, 1 tablespoon of olive oil, 1salt spoon, ground black pepper.

 

For sauce: 2 tablespoons of butter, 2 bulbs, 250 ml of chicken broth, 1\2 cup of dry red wine, 1\2 bunches of parsley.

 

Olive oil to mix with salt and pepper. To rub meat with this mix. To bake in oven to readiness. When meat will be ready, to shift it on big dish, to water with the melted juice. To slice and add with sauce.

 

Sauce preparation. To butter, to add onions and to fry to golden color. To pour in broth, wine, to heat up to boiling, to cook within 10 minutes, while sauce not to cook to one cup.

 

95. Pork with rice and pineapple

 

150 grams of low-fat pork, 10 grams of butter or margarine, 50 grams of onions, 60 grams of rice, 50 grams of pineapples, 10 ml of pineapple juice, 10 grams of sugar, 1 bud of carnation, 0, 2 grams of cinnamon, 1 grams of ground coriander, 0, 2 grams of cardamom, salt.

 

The meat divide by slices to fry in oil, to add coriander, the carnation, small divide onions and, without ceasing to stir slowly, fry 10-15 more minutes. Then to add 1 1\2 cup of water and to prepare to softness. The fresh rice to mix with pineapple slices.

 

Meat with sauce to lay out in form for roasting, from above to put rice with pineapple, sprinkle with cinnamon and cardamom and to add water. The remained slices of pineapple to mix with pineapple juice, sugar and slightly to redden on small fire. With this mix to cover fig. surface. Form to cover and put in case for 10 minutes.

 

96. Fried pork with caraway seeds

 

1 kg of pork, salt, caraway seeds, 250 ml of bone broth, 15 grams of flour.

 

Meat to divide on pieces, to salt, pepper, sprinkle with caraway seeds and to fry. Meat periodically to overturn, that it was well fried thoroughly from all directions before formation of crisp. Then to add it is a little water and to finish to readiness in oven, watering from time to time with juice from to fry.

 

To brown flour to add in broth, it is good to mix and warm.

 

When giving meat to sauce. On garnish to bring sauerkraut.

 

97. Mutton with dried apricots

 

600 grams of mutton, 2 heads of onions, 200 grams of dried apricots, 4 tablespoons of drawn butter, 2tomato mashed potatoes spoons; ground black pepper, salt to taste.

 

Mutton to wash, divide small slices, to put in pan, to fill in with hot water and to cook on weak fire to semi-readiness, periodically deleting foam. The received broth to filter. Slices of meat to fry on oil, to add the fried onions, tomato mashed potatoes, salt, the pepper, previously the soaked dried apricots, to pour in a little broth and to prepare everything to readiness.

 

98. Chicken fillet in hot fan

 

400 grams of chicken fillet, 120 ml of Chile sauce, 80 grams of starch, 80 grams of vegetable oil (for to fry), 1 egg. For marinade: 20 grams of the crushed ginger, 8 ml of soya sauce, 16 grams of the crushed garlic.

 

To connect ginger, garlic and soya sauce.

 

Meat to divide portions, to mix with marinade, to add egg, everything carefully to mix then to take out on cold on half an hour. Then onions and in starch. To shake surpluses and to fry in hot fan before formation of ruddy crust.

 

Ready dish to lay out on plate and to sauce Chile.

 

99. Fillet with hens

 

200 grams of chicken fillet, 20 grams of pork, 200 grams of walnuts, 20 grams of green onions, 30 ml of soya oil, 5 grams of potato flour, 1 egg white, 50 grams of green pepper, 5 grams of ground red pepper, 1 carrots, 3 grams of salt, ground black pepper – on knife tip.

 

Chicken fillet to divide on part. Egg white to mix with the flour previously dissolved with cold water (1:1). Chicken fillet to roll in the received mix and to fry before formation of pale crust.

 

Nuts to fry and clean. Pork, onions, carrots and pepper to divide cubes and slightly to roast, stirring slowly. Then to add chicken fillet and nuts, to fill with remained spices and, having a little fried, to add 30 ml of water or strong chicken broth. To prepare dish two minutes and add the hot.

 

100. Meat with vegetables

 

1 kg of chicken meat or pork fillet, 5 bulbs, 3 fresh paprikas, 3 fresh tomatoes, 100 grams of vegetable oil, 1\2 teaspoons of ground red pepper, salt pinch, parsley greens.

 

Pepper and tomatoes to divide small cubes, and meat – cubes is twice larger. Onions to crush, brown in oil of 2-3 minutes, to mix with pepper and to prepare 15 more minutes.

 

Meat to fry separately to semi-readiness then to add tomatoes, onions with pepper to salt, pepper and prepare 5 more minutes.

 

That the dish did not turn, it needs be not to mixed, and to stir up. To bring meat hot, having decorated with onions rings, portions of tomato and the divide greens of parsley.

 

101. Chicken with apple sauce

 

1 boiled chicken 1 lemon, 1\2 cup of rice, 500 grams of apples. cinnamon spoons, 1 tablespoon of starch, 1\2sugar spoons.

 

Boiled chicken to divide slices, to fry, pour lemon juice. Rice to boil and add with chicken. To pour over chicken apple sauce.

 

Sauce preparation. Apples to clear of peel and core. Waste to fill in with two cup of water, to weld, filter through sieve. With the filtered broth to fill in the cleared apples, their to cook to condition, having added sugar and cinnamon, and to cook is good. To dissolve starch in water tablespoon, to pour in apple mashed potatoes in 2–3 minutes prior to the completion of cooking, to stir, finish to boiling.

 

102. Balls with pulp of chicken

 

900 grams of the pulp of chicken turned through meat grinder, 225 grams of the pork turned through meat grinder, 2 cup of grain crumbs (ground crackers), 4 eggs, 1 cup of milk, 1 cup of small divide greens of parsley, 1\2 cup of grated cheese parmesan, 1 tablespoon of olive oil, 2 heads of small divide garlic, 1 head of small divide onions, 1\2 cup of fried pine nuts.

 

To put all components in big bowl and it is good to mix. To leave on half an hour. From the received weight to form balls. Slightly to fry them in olive oil or to turn in foil and to fry on baking sheet of 30 minutes at temperature of 180 °C. Then carefully to shift meat balls in hot tomato sauce and to prepare on average fire to readiness.

 

103. The baked fish

 

1 fish about 1 kg, 150 grams of butter, 30 grams of fennel, 2 segments of garlic, black pepper of coarse grinding, sea salt is powerful.

 

Fish to clear, draw, remove gills (the head not to divide off), to wash, salt from within. To lay out on leaf foil, sprinkle with half of the crushed fennel. To oil, to add the remained fennel, the crushed garlic, salt and pepper to taste. With the turned-out mix to water fish. Foil to wrap. To bake in hot oven about 20 minutes.

 

To ready fish it is possible to bring vegetables.

 

104. Pork with pickles

 

300 grams of pork, 2 garlic gloves, 3 pickles, vegetable oil, pepper and salt to taste.

 

Pickles to divide cubes. Garlic to clear, wash and rub on small grater.

 

Pork to wash out, slice, salt, to pepper, fry on vegetable oil to readiness, then to lay out on dish, sprinkle with garlic, to issue cucumbers.

 

105. The stuffed tomatoes

 

500 grams of averages on size of the tomatoes, the 2 tablespoon of grated cheese, 1 boiled egg, the 2 tablespoon of the rice, the 2 tablespoon of the divide green onions, 1 tablespoon of vegetable oil.

 

Way of preparation. At tomatoes divide off tops, with teaspoon remove part of pulp from everyone, egg small chop. Mix pulp of tomatoes, egg, boiled friable rice, green onions and fill with this weight tomatoes. From above sprinkle with cheese, close tops and bake in oven on the baking sheet greased with vegetable oil.

 

106. Cutlets with pork

 

500 grams of pork, 3 bulbs, 1 egg, vegetable oil, black ground pepper and salt.

 

Onions to clear, wash, largely to cut. Meat to wash out, largely to cut, pass through meat grinder together with onions. Forcemeat to salt, pepper, mix with the shaken-up egg.

 

From forcemeat to form cutlets, to lay out them on frying pan with the warm vegetable oil, to fry to readiness.

 

107. Cutlets with chopped mutton

 

500 grams of mutton, 4 bulbs, 50 grams of breadcrumbs, vegetable oil, pepper and salt to taste.

 

Onions to clear and wash up. 2 bulbs to divide rings. Meat to wash out and divide large pieces.

 

Meat and 2 bulbs to pass through meat grinder, to add in forcemeat pepper and salt, to mix and put in cool place at 2 o’clock.

 

From forcemeat to form cutlets, to roll in them in breadcrumbs and to fry in vegetable oil.

 

Ready cutlets to issue onions rings.

 

108. Stewed pumpkin.

 

The pumpkin divide by thin chunks to dry in oven to brown color. Then to fill in small amount and to prepare, to salt and having added garlic. She remembered this dish from times of civil war.

 

109. Boiled potato in sour cream with garlic.

 

The cleared potato to cook in sour cream with garlic, fennel and salt.

 

110. Herring in mustard.

 

To clear of skin and bones, to divide into two half, everyone to grease with mustard from two parties, to roll rolls, to fill in with vegetable oil. To hold on cold, the onions to divide before each food.

 

111. Fish baked.

 

To defreeze sea fish. To clean. Syringe to inject milk or cream. To leave for 15 minutes. Then to put fish on round chunks of potato, from above — onions rings, everything to fill in or the milk which has been stirred up with egg, or sour cream with it. And to bake.

 

112. Mutton with haricot

 

500 grams of mutton, 500 grams of haricot, pepper and salt to taste.

 

Haricot to presoak at 4-6 o’clock, then to wash out, put in pan, to fill in with cold water, to finish to boiling on strong fire, then to reduce fire and to cook within 30 minutes.

 

Mutton to wash out, divide small slices, to boil in the added some salt water, to mix with haricot, to pepper.

 

113. Chicken the ham, baked with oranges

 

8 chicken ham, 2 oranges, 1 bulbs, vegetable oil, curry, pepper and salt to taste.

 

Chicken ham to wash out, rub with curry, salt and pepper. Oranges to wash, clear, divide portions. The onions to clear, wash, divide rings. Chicken ham to put in form for roasting, from above to put portions of oranges and onions ring. to add vegetable oil to cover form with food foil and to put for 30 minutes in previously warm oven. Then foil to remove and bake ham to readiness, periodically watering with being formed juice.

 

114. Fried sausages with mayonnaise

 

4 sausages, 40 grams of mayonnaise, 100 grams of haricot, butter, pepper to taste.

 

Sausages to divide lengthways and half-and-half, to lay out on frying pan with the warm butter, to fry.

 

Sausages to pepper, grease with mayonnaise, to lay out on dish, to garnish haricot.

 

115. Cabbage cutlets

 

500 grams of cabbage, 2 egg yolks, the 4 tablespoon of flour, 1 tablespoon of butter, salt, vegetable oil, is swept away.

 

Way of preparation. Cabbage small chop, mix with yolks, oil, the salt, the 2 tablespoon of flour. Form cutlets, roll in them in the remained flour or crackers and fry on frying pan from both parties. bring with sour cream hot.

 

116. Tomatoes “Honey”

 

400 grams of the tomatoes, 2 tablespoon of honey, 1 teaspoon of raisin.

 

Way of preparation. Tomatoes scald boiled water, clear them of thin skin, small cut, add raisin, fill in with honey.

 

117. Cauliflower in the father-in-law

 

500 grams of cauliflower, 1 eggs, 2 tablespoon of flour, 1 tablespoon of sour cream, salt.

 

Way of preparation. Cabbage boil in the added some salt water, disassemble on inflorescences. Shake up egg with salt, add flour and sour cream. Inflorescences of cabbage roll in the received dough and fry in boiling vegetable oil to golden color.

 

118. Pork with cheese

 

300 grams of pork, 200 grams of cheese, 1 bulb, vegetable oil, pepper and salt to taste.

 

The onions to clear, wash and divide rings. Cheese to rub on large grater.

 

Meat to wash out, divide portions, to salt, pepper and fry on vegetable oil to readiness. Meat to mix with grated cheese and onions rings.

 

119. Chicken liver with cheese

 

300 grams of chicken liver, 200 grams of cheese, 1 bulb, vegetable oil, pepper and salt to taste.

 

The onions to clear, wash and divide half rings. Cheese to divide cubes.

 

Liver to wash out, cut, salt, to pepper, mix with onions, to fry in vegetable oil to readiness, then to mix with cheese.

 

120. The ham fried in crackers

 

300 grams of ham, 1 eggs, 2 tablespoons of breadcrumbs, vegetable oil and ketchup to taste.

 

Egg to shake up. Ham accurately to divide thin slices, to dunk everyone into the shaken-up egg, to roll in breadcrumbs and to fry on vegetable oil to golden color.

 

Ham to lay out on dish, to water with ketchup.

 

121. Paste with shrimps

 

450 grams of the boiled cleared shrimps, 125 grams of the softened butter, 2 tablespoons of dry sherri, 0,25 teaspoons of red ground pepper, 0,75salt spoons.

 

On average fire to 1 tablespoon of oil, to put in it shrimps, to salt and pepper. To prepare, constantly stirring slowly, within 2 minutes. Then to pour in sherri, to mix and prepare half-minute more.

 

The turned-out mix to divide in blender. The remained oil to divide into small portions and to shake up with shrimps, adding portions gradually.

 

122. Paste with tuna

 

1 bank of tuna in own juice, 1 bank of white haricot, 1 segment of garlic, greens, black ground pepper, salt.

 

From tuna and haricot to merge liquid. To mix in blender fish, haricot, garlic, any greens to taste before formation of homogeneous weight. To salt and pepper to taste.

 

123. Fish roll

 

1 bank of salmon in own juice, 3 thin unleavened wheat cakes, 150 grams of cheese, 2–3 boiled eggs, 50 grams of greens, 1 pickle, mayonnaise, ketchup.

 

Fish together with liquid to knead fork. Greens (any) to wash, dry, small to cut.

 

One unleavened wheat cake to grease with mayonnaise (or mayonnaise mix with ketchup, or ketchup), from above to put layer of salmon sprinkle with greens. To cover with the second unleavened wheat cake, to grease it with mayonnaise (or mayonnaise mix with ketchup, or ketchup) sprinkle with small divide eggs, and then grated cheese. From above to put the third unleavened wheat cake, to grease it with mayonnaise (or mayonnaise mix with ketchup, or ketchup) to lay out thin portions of cucumber.

 

From turned-out “pie” to form roll and heat it in the microwave oven during 1–2 minutes at full capacity. Then to divide on pieces.

 

124. Cod with horse-radish

 

2 pieces of fillet of cod without skin and bones, 4 tablespoons of dense sour cream, 1 tablespoon of horse-radish, sheet salad, black ground pepper, salt.

 

Pieces of fish to put in form for the microwave oven, to salt and pepper to taste.

 

Salad to wash, dry, any way to cut, connect to sour cream and horse-radish, to salt and carefully to mix.

 

The turned-out mix to lay out on fish, to cover form with film, to puncture it in several places. To prepare at full capacity within 4–5 minutes. After that form to take out and, without removing film, to sustain 2–3 minutes.

 

To ready fish it is good to bring lemon segments to squeeze out from them fresh juice and to water with it cod.

 

125. Carrots with cream

 

700 grams of carrots, 200 grams of dense cream, 50 grams of butter, salt to taste.

 

Carrots to clear, wash, divide portions, to boil in the boiling added some salt water, then water to merge, pan to put for 3–4 minutes on very weak fire.

 

Boiled carrots to fry on the heat frying pan in butter.

 

When giving to table to fill in with heat cream.

 

126. Vegetable marrows with cheese

 

250 grams of vegetable marrows, 50 grams of cheese, 30 ml of vegetable oil, salt to taste.

 

Vegetable marrows to wash, clear, divide portions, to salt. Cheese to rub on large grater. Vegetable marrows to lay out on frying pan with the heat vegetable oil, to fry from both parties to readiness, sprinkle with cheese.

 

127. Eggplants with mayonnaise

 

3 — 4 eggplants, 3–4 garlic gloves, 100 grams of mayonnaise, greens of parsley and salt to taste.

 

Eggplants to wash, divide portions, to bake in oven. Garlic to clear, wash and pound. The greens of parsley to wash and cut.

 

Eggplants to lay out on dish, to salt, sprinkle with garlic, to water with mayonnaise, to decorate with parsley greens.

 

128. Eggplants with garlic

 

5 — 6 eggplants, 5–7 garlic gloves, 1 tablespoon of 3 % – vinegar foot, vegetable oil and salt to taste.

 

Garlic to clear, wash and pound. Eggplants to wash, bake in oven, then to cool, husk, small to cut, salt, add vegetable oil and vinegar, to mix, lay out ingredients on dish, sprinkle with garlic.

 

129. Beet with onions and caraway seeds

 

3 — 4 beets, 1 bulb!/2 teaspoons of caraway seeds, vegetable oil and salt to taste.

 

Beet to wash, boil, clear, to divide portions. The onions to clear, wash and divide half rings.

 

Beet and onions to lay out on frying pan with the heat vegetable oil, sprinkle with caraway seeds, to fry on strong fire, to salt, prepare on weak fire to readiness.

 

130. White haricot with onions

 

200 grams of white haricot, 2–3 bulbs, 1 bunch of greens of parsley, vegetable oil and salt to taste.

 

The greens of parsley to wash and cut. Previously the soaked haricot to cook in the added some salt water. Onions to clear, wash, small to cut, fry in vegetable oil, to mix with haricot. Ready dish sprinkle with parsley greens.

 

131. Omelet “Lazy”

 

4 eggs, 150 grams of cheese, 50 grams of butter or any fat, 3–4 tomatoes, green onions, salt.

 

Way of preparation. Tomatoes wash and clear of peel. For this purpose douse them boiled water and carefully husk. After you will do this procedure, divide pulp slices. Heatfrying pan, grease it with butter and fry tomatoes a little. As soon as everything will be ready, lay them on plate.

 

And now start omelet preparation. Eggs shake up with salt and add small divide green onions and cheese, everything together mix. The remained butter on frying pan, pour out the prepared weight and bake omelet of 5-8 minutes. After it will slightly be reddened, lay out it on tomatoes. If want, can sprinkle dish with greens of fennel, parsley or remained green onions.

 

132. Omelet “Smile”

 

6–9 eggs, 300 grams of ham or sausage, salt, spices, 30 grams of butter.

 

Way of preparation. Small divide ham, postpone some slices. Into the remained ham hammer all eggs, salt, add spices and carefully mix. Then heatfrying pan, oil it and pour out the shaken-up eggs with ham. The omelet is baked 8 — 10 minutes.

 

As soon as the omelet will be ready and while it did not cool down yet, from ham which you left, lay out on omelet radiant smile.

 

Let our omelet “Smile” will please you and your family in rainy morning.

 

133. Omelet «True Michel»

 

200 grams of vermicelli or noodles, 100 grams of cottage cheese, 1/2 cup of sour cream, 5–6 eggs, 1/2 cup of milk, salt.

 

For original sauce: 3/4 cup of any jam (it is better currant or plam), the 2 teaspoon of mustard.

 

Way of preparation. Boil vermicelli or noodles in salty water. sour cream on strongly heat up frying pan and roast on it vermicelli.

 

Prepare omelet as follows: carefully beat whites and mix them with yolks, cottage cheese and milk, salt. Pour out mix in the roasted vermicelli, bake 8 — 10 minutes to readiness.

 

But the turned-out omelet will have taste really fantastic if to table you bring it with our original sauce. And to prepare is very easy, the beginning culinary specialist can consult with it even. Carefully mix in jam with mustard – sauce is ready, only to table it is better to bring it chilled.

 

134. Omelet “Children’s”

 

10 eggs, salt. For sauce: 500 grams of cream, 30 grams of the butter, 2 tablespoon of flour, 1 tablespoon of sugar.

 

Way of preparation. Components for sauce mix in one small pan and put on fire. Can add in it vanilla, lemon or orange dried peel. As soon as sauce will thicken, remove it from fire.

 

Eggs carefully mix and bake of them some thin omelettes pancakes. Still hot pancakes grease with any jam or jam. In dish lay out the tubules made of them and water with creamy sauce.

 

135. Omelet “Hepatic”

 

200 grams of liver, 5–6 garlic gloves, 1 bulb, 30 grams of mushrooms, 20 grams of butter, 7 eggs, 1/4 cup of milk, salt, pepper, parsley greens.

 

Way of preparation. Liver wash out, divide on small slices as divide mushrooms, onions, garlic. Fry everything together to semi-readiness.

 

Eggs shake up together with milk and salt, fill in with them liver, put in oven and bake even minutes 10–15. When the omelet will be ready, sprinkle it with parsley greens.

 

136. Omelet with jam

 

8 eggs, 3 tablespoons of milk, 3 tablespoons of butter, 4 tablespoons of dense jam without stone-fruit, powdered sugar, salt.

 

Eggs to shake up, connect to milk, salt and to mix. To heat frying pan, to kindle on it oil, to pour out mix, to cover and finish to readiness on weak fire.

 

On hot omelet to lay out jam, to combine omelette half-and-half and sprinkle with powdered sugar.

 

137. Chopped egg with garlic

 

6 eggs, 90 grams of sour cream, 2–3 segments of garlic, 15 grams of greens of fennel, salt.

 

Eggs to cook in to cool, clear, to separate the whites from the yolks. Proteins small to chop, yolks to pound with salt and sour cream, to add kvass and small chopped garlic. Proteins to lay out in salad-dish, to fill in with the pounded yolks and sprinkle with small divide fresh fennel.

 

138. Onions paste

 

100 grams of butter, 1 bulbs, 1 teaspoon of sour cream, salt to taste.

 

Onions to clear, wash, pass through meat grinder, to salt, mix with butter and sour cream.

 

139. Garlick paste

 

100 grams of butter, 1 garlic gloves, 1 teaspoon of lemon juice, salt to taste.

 

Garlic to clear, wash, pound and to salt. Butter to mix with garlic and lemon juice.

 

140. Mushroom paste

 

100 grams of butter, 20 grams of mayonnaise, 100 grams of marinade mushrooms, pepper and salt to taste.

 

Marinade mushrooms to pass through meat grinder, to mix with butter and mayonnaise, to add salt and pepper.

 

141. Paste with sheep cheese and nuts

 

300 grams of salty sheep cheese, 100 grams of the crushed kernels of walnuts, 100 grams of butter.

 

Sheep cheese and nuts to pass through meat grinder, to mix with the softened butter.

 

Ready paste to lay out on dish, to put in cool place at 2 o’clock. When giving to table to decorate with fennel branches.

 

142. Fish paste with tomatoes

 

300 grams of fillet of sea fish, 4 tomatoes, 100 grams of sour cream, pepper and salt to taste.

 

Tomatoes to wash, lay out in colander, to douse boiled water and to clear of thin skin. The pulp of tomatoes small to cut.

 

Fish fillet to boil in the added some salt water, to knead fork, to mix with tomatoes, to add sour cream, salt, pepper and to mix.

 

Ready paste to put in cool place at 2 o’clock. When giving to table it is possible sprinkle with chopped greens of parsley.

 

143. Paste with meat and eggs

 

200 grams of boiled beef, 2–3 hard-boiled egg, 50 grams of butter, salt to taste.

 

Eggs to clear. Meat and eggs to pass through meat grinder, to salt and pound mix with butter.

 

To lay out paste on dish. When giving to table it is possible sprinkle with small divide green onions.

 

144. Cucumbers with cream

 

5-6 cucumbers, 100 ml of cream, 1 bunch of greens of fennel, salt to taste.

 

Cucumbers to wash and divide thin segments. Greens of fennel to wash and small to cut. Cucumbers to salt, lay out on dish, sprinkle with fennel greens, to fill in with cream.

 

145. Cucumbers with fennel in sour cream

 

5–6 cucumbers, 2 bunches of greens of fennel, 100 grams are swept away, salt to taste.

 

Cucumbers to wash and divide thin portions. The greens of fennel to wash and cut. Cucumbers to salt, lay out on dish, to water with sour cream and sprinkle with fennel greens.

 

146. Potatoes with vinegar

 

3-4 tubers of potatoes, 1–2 bulbs, 1 tablespoon of 3 % – vinegar foot, mayonnaise and salt to taste.

 

Potatoes to wash, boil, clear and to slice. The onions to clear, wash and divide rings.

 

Potatoes to lay out on dish, to issue onions, to salt, water with vinegar, to dressing with mayonnaise.

 

147. Corn with onions

 

1 kg of corncobs, 2–3 bulbs, 3 tablespoons of vegetable oil, mayonnaise, pepper and salt to taste.

 

Ears of corn to boil in the added some salt water, to take grains and to pass them through meat grinder. Onions to clear, wash, divide and to fry to golden color in vegetable oil.

 

Corn to mix with onions, to pepper, dressing with mayonnaise.

 

148. Herring in sour cream

 

500 grams of fillet of salty herring, 150 grams of sour cream, 2 bulbs, fennel greens to taste.

 

The onions to clear, wash and divide rings. The greens of fennel to wash and cut.

 

Fillet of herring to divide slices, to lay out on dish in one layer, from above to put onions, to fill in with sour cream.

 

Third dish

 

It is a lot of female representatives on question: «What products are capable to cheer up?» without reflecting call bananas and chocolate. Well, and what to do to those who on diet or simply does not love the sweet? And we will go in bad mood till spring? Well is not present. Let’s better go to supermarket and we will fill up stocks of vitamins.

 

149. Baked bananas

 

5 bananas, 1 tablespoons of granulated sugar, 1 tablespoon of butter, 1 tablespoon of ground nuts.

 

Bananas clear, divide half-and-half. Baking sheet grease with butter, put on it halves of bananas, sugar them, nuts, slightly to add water and put in oven to be baked for 20 minutes.

 

150. Bilberry dessert

 

300 grams of bilberry, 200 grams of ice-cream, 100 ml of milk, 1 tablespoon of cranberry jam or syrup.

 

All components shake up mixer within 1–2 minutes. The amazing dessert is ready.

 

151. Tropical cocktail

 

2 bananas, 1 peach, 50 grams of orange and 100 ml of lemon juice, 100 grams of cream.

 

Bananas clear, at peach remove stone-fruit, cut, add juice, cream and shake up mixer.

 

142. Fruit with cognac

 

1 apple, 1 pear, 2–3 apricot or peach, 1 lemon or grapefruit, 1 tablespoon of cognac, 1l. granulated sugar.

 

At apple and pear remove core, at apricots and peaches – stone-fruit. Lemon divide on small slices. If you use grapefruit, it should be cleared of peel. The divide fruit sugar, mix and fill in with cognac.

 

153. Apple pie «Fifteen minutes»

 

3 eggs, 1 cup of flour, 150 grams of butter, 1/2 cup of sugar, 2–3 apples, 1 tablespoons of raisin, on 1/4l. soda and vinegar.

 

Egg yolks shake up with sugar, butter, gradually to add flour. Proteins shake up before formation of dense foam, carefully mix with other components, add soda, slaked vinegar. Apples clean, remove stone-fruit, small divide and mix with dough. Place everything in the oiled form and bake in oven of 15-20 minutes.

 

154. Almond cookies

 

6 proteins, 2 cup of powdered sugar, 1/2 cup of ground almonds, 1 cup of flour.

 

Egg whites shake up with powdered sugar mixer to dense foam, at the end add flour. The received weight lay out on slightly oiled baking sheet in the form of small balls and sprinkle them with ground almonds. Bake cookies in poorly heat up oven within 30 minutes.

 

155. Lemon sour cream

 

1 cup of sour cream, 2 cup of flour, 4 yolks, 1 lemon, 11/2 cup of sugar, 1/4 tablespoon of soda.

 

Yolks pound with sugar cup, cup of sour cream, to add flour. Lemon grate, remove stone-fruit and mix with other components. Lay out the kneaded dough in the oiled form and bake in oven at average temperature. Readiness of sour cream check. The remained sour cream and sugar shake up and smear from above the baked sour cream.

 

156. House cookies

 

2 cup of flour, 1/2 cup of sour cream, 2 eggs, 3 tablespoons of sugar, on 1/4 teaspoon. salt and soda, 1 tablespoon of lemon dried peel.

 

Shake up eggs, sour cream with sugar, add flour, salt, soda, lemon dried peel and will knead dough to homogeneous weight. The kneaded dough put in the refrigerator for some minutes.

 

Then unroll dough in layer in thickness in 1/2 cm and will divide out cup or special form cookies, lay it on the oiled baking sheet and bake in oven of 10-15 minutes.

 

157. Sandwich «Simple pleasure»

 

1 long loaf, 100 grams of butter, 200 grams of sausage, 3 tomatoes, greens.

 

Long loaf divide thin slices, sausage – small slices, tomatoes – segments. Frying pan oil, put on it slices of bread and fry from two parties.

 

On ready slices of bread put sausage slices, from above – segments of tomatoes. Sandwiches decorate with greens.

 

158. Sandwich «Green cloud»

 

8 slices of bread, 50 grams of margarine, 400 grams of spinach, 100 grams of ham, 2l. torments, 1 egg white, 3 tablespoons of mayonnaise, salt, pepper.

 

Ham divide and fry. In separate frying pan stew small chopped spinach, add to it flour, salt, pepper and prepare 5 minutes. Egg white shake up and mix with mayonnaise.

 

Smear bread with margarine, then stewed spinach. From above put ham and mayonnaise mix with egg white. Sandwiches bake in oven.

 

159. Sandwich «Miracles of Malta»

 

8 slices of bread, 1 tablespoon of flour, 1 tablespoon of butter, 1 cup of milk, 100 grams of cheese, salt.

 

In the heat up – frying pan kindle oil and roast flour, Add milk, salt, finish to boiling and prepare 5 minutes.

 

Bread fry in separate frying pan on butter and fill in with the prepared sauce. From above sprinkle with cheese and bake in oven.

 

160. Sandwich «The second life»

 

8 slices of bread, 2 eggs, 3/4 cup of milk, 1 tablespoon of sugar, 1 tablespoon of butter, 1/2 tablespoon of jam, 2 tablespoons of the crushed nuts.

 

Yolks of eggs mix with sugar, add milk and well mix. Dunk bread slices in the prepared liquid from two parties and roast on butter.

 

In to add jam nuts, mix, smear with it bread and shift on baking sheet. From above fill in with the shaken-up egg whites and put in oven for 7–9 minutes.

 

161. Sandwich «Morning in flood»

 

8 slices of bread, 1 tablespoon of butter, 2 bulbs, salt.

 

Bread fry from both parties on butter. Onions divide rings and put on bread slices. Salt and roast.

 

162. Sandwich “Rainbow”

 

8 slices of bread, 1 carrots, 1 average potatoes, 100 grams of cauliflower, 1/2 average vegetable marrow, 2 eggs, 3 tablespoons of green peas, 1 tablespoon of butter, 100 grams of cheese, salt.

 

Carrots, cabbage, vegetable marrow, potatoes boil and divide cubes. Add the green peas, the shaken-up eggs with butter, salt and well mix. Vegetables put on bread slices, sprinkle with grated cheese and put in oven for 5 minutes.

 

163. Sandwich «Pleasure of night»

 

8 slices of bread, 200 grams of fresh mushrooms, 1 tablespoon of butter, 1/2 cup of sour cream, 1 tomato, 2 tablespoons of grated cheese, 1 bulb, salt, pepper.

 

Mushrooms small divide and overroast. To them add flour, sour cream, salt, pepper and, constantly stirring slowly, prepare, while sauce will not thicken.

 

Each slice of bread smear with oil, then mushroom weight, from above put tomato segments, ringlets of onions and sprinkle with grated cheese.

 

Sandwiches put on baking sheet or on frying pan, put in oven and bake, while the top layer will not be reddened.

 

164. Sandwich “The Cherry Orchard”

 

8 slices of bread (long loaf), 1 cup of cherry without stone-fruit, 1 cup of sugar, 1 tablespoon of milk, 2 eggs, 1 tablespoons of butter, salt.

 

Eggs shake up, add sugar, milk, cherry, butter and well mix. With this mix fill in bread and put in oven for 5 minutes.

 

165. Sandwich «Rescue of Rome»

 

8 slices of bread, 100 grams of butter, fillet of marinade fish,

 

4 eggs, 100 grams of sheep cheese, 2 tablespoons of crumbs of white loaf, 1l. tomato mashed potatoes, 50 grams of cheese.

 

Bread smear with oil. Sheep cheese and cheese grate, mix with egg yolks and crumbs of white loaf. This mix smear on bread. From above put fillet of fish and tomato mashed potatoes. Sandwiches bake in oven.

 

166. Sandwich «Egg passions»

 

8 slices of bread, 2 tablespoons of butter, 3 eggs, 3 pickles, 1 bulb, 1/2 banks of mayonnaise, 100 grams of cheese, salt, pepper.

 

Eggs cook in small cut. Onions, cucumbers cut, mix, add eggs, mayonnaise and well mix.

 

On each slice of bread put the prepared mix, from above sprinkle with grated cheese and bake in oven.

 

167. Sandwich of «Small street of Paris»

 

8 slices of bread, 2 yolks, milk cup, 150–200 grams of grated cheese, 1 tablespoon of butter.

 

Into plate hammer 2 yolks, pour in milk and stir. Cheese grate. Slices of bread dunk into the prepared milk and lay out on the frying pan oiled, and from above sprinkle with grated cheese. Frying pan cover, put on fire and fry until cheese will not melt.

 

168. Sandwich «Cancer necks»

 

8 slices of bread, 2 tablespoons of butter, 7–8 crayfish, 3 tomatoes, 3 egg whites, 1 tablespoons of mayonnaise, greens.

 

Bread fry in butter. Crayfish divide and small divide meat. Egg whites and tomatoes divide small slices and mix with meat. Each slice of bread smear with mayonnaise. From above put the prepared forcemeat and decorate with greens.

 

169. Sandwich “Delicacy”

 

100 grams of cheese, 100 grams of cottage cheese, 1 tablespoon of ground walnuts, 100 grams of sour cream, white loaf.

 

Cheese rub on small grater, cottage cheese pound. Mix cheese, cottage cheese, nuts with sour cream, smear with the received weight bread slices.

 

170. Sandwiches with ham and cheese

 

4 slices of ham, 4 slices of cheese of firm grades, 2–3 tablespoons of the crushed greens, 50 grams of butter, 1 tomato, 4 slices of white loaf, mustard, black ground pepper.

 

The softened butter to mix with mustard. With the turned-out mix to smear bread. On each piece of bread to put on one slice of ham, on ham — tomato circle. Tomato sprinkle with pepper. From above to put cheese slice.

 

To bake in oven or in the microwave oven while cheese will not melt. Ready sandwiches sprinkle with greens.

 

171. Sandwiches with fish canned food

 

1 bank of fish canned food in oil, 50 grams of salty or marinade mushrooms, 1 small bulb, 4 slices of processed cheese, 4 slices of rye or white bread, mustard, red ground pepper.

 

Fish to knead fork, to add small divide mushrooms and small divide onions, to pepper to taste and to mix.

 

The turned-out mix to put on bread slices, from above to put on cheese slice.

 

To bake in previously heat oven while cheese will not melt.

 

Instead of salty or marinade mushrooms it is possible to use or boiled.

 

If in fish canned food there will be too much oil, it is better for merging.

 

172. Sandwich «Resort life»

 

1/4 loaves of bread (long loaf), 2 bananas, 2 oranges!/4 grenades, 1 cup of sour cream, 1/2 cup of sugar, 1/2 cup of vanilla sugar.

 

Way of preparation. Bread divide thin slices. Oranges and bananas clear and divide small segments. String on shpazh serially orange and banana segments, dividing them bread slices. Shpazh place in oven and bake, while bread will not dry up.

 

At this time prepare sauce. Shake up sour cream with sugar, vanilla sugar, add pomegranate grains. Shpazh lay out on plate, nearby put sauce and invite all to table.

 

173. Sandwich «Favorites of the king»

 

8 slices of bread, 100 grams of butter, 1 tablespoon of tomato paste, 2 eggs cooked in red or black caviar, green onions.

 

Way of preparation. Bread fry in butter from both parties. The softened butter mix with tomato paste and smear with this mix bread.

 

Some egg divide portions and put on sandwiches. On eggs put red caviar, from above sprinkle with small chopped green onions.

 

174. Sandwich “Delicacy”

 

100 grams of cheese, 100 grams of cottage cheese, 1 tablespoon of ground walnuts, 100 grams of sour cream, white loaf.

 

Way of preparation. Cheese rub on small grater, cottage cheese pound. Mix cheese, cottage cheese, nuts with sour cream, smear with the received weight bread slices.

 

175. Sandwiches with tomatoes and onions

 

2–3 fresh tomatoes, 1–2 bulbs, 50 grams of butter, 1mustard spoon, 2–3 tablespoons of grated cheese, 1 tablespoon of vegetable oil, 4 slices of rye or white bread, black ground pepper, salt.

 

The softened butter to mix with cheese and mustard. With the turned-out mix to smear bread. From above to put portions of tomatoes, sprinkle them with the very small divide onions, to salt and pepper to taste, to add vegetable oil.

 

To bake in oven to readiness.

 

176. Sandwiches with fried eggplants

 

3 — 4 slices of rye bread, 1 average eggplant, 2 tablespoons of vegetable oil, greens of parsley, fennel and coriander, salt to taste.

 

Greens of parsley, fennel and coriander to wash up. Eggplant to wash, accurately to divide portions, to salt and fry in vegetable oil. To lay on the slices of bread reddened in toaster, to decorate with greens branches.

 

177. Sandwiches with sardines

 

5 — 6 slices of white bread, 150 grams of sardines, 1 bulb, 50 grams of mayonnaise.

 

Onions to clear, wash and small to cut. Fish to knead fork, to mix with onions and mayonnaise. Slices of bread to redden in toaster. On slices of bread to lay out fish mix.

 

188. Sandwiches “Bavaria”

 

4 slices of rye bread, 100 grams of boiled meat of goose, 50 grams of cheese, mayonnaise to taste.

 

Cheese to grate. Meat of goose to divide thin slices. Each slice of bread to grease with mayonnaise, to put meat, sprinkle with grated cheese and to bake in the microwave oven.

 

189. Sandwiches with red fish and lemon

 

8 slices of white bread, 200 grams of fillet of red fish, 1 lemon, pepper to taste.

 

Lemon to wash and divide half-and-half. Fish fillet to divide thin slices, to lay out in plate and to water with juice of half of lemon. Other half of lemon to clear and divide portions.

 

Fish to lay out on bread slices, to pepper, decorate with lemon portions.

 

190. Dessert citron

 

4 yolks, 1\2 cup of sugar, 4 tablespoons of flour, 100 grams of butter, 1, 1\2 cup of cream, dried peel from one orange, either lemon, or tangerine.

 

Egg yolks to pound with sugar, to add gradually, without ceasing to pound, flour, butter, cream. Heat on weak fire, stirring to density; not to allow boiling. To pour dried peel of one orange, either lemon, or tangerine.

 

191. Strawberry in berry sauce

 

500 grams of strawberry, 3 tablespoons of powdered sugar, 220 ml of strawberry, crimson or cherry sauce.

 

Strawberry sprinkle with powder, to sustain some hours in the refrigerator, then to put and to fill in with sauce.

 

It is possible to prepare similar dish from apples, plums, grapes, water-melon. For this purpose fruits should be cleared and divide on segments, cubes, slices. After that to issue, as it is specified above.

 

192. Sandwiches with fried mushrooms

 

4 slices of rye bread, 100 grams of fried mushrooms, 50 grams of butter, salt to taste is swept away also.

 

Slices of bread to oil, from above to put mushrooms, to salt, water with sour cream.

 

193. Sandwiches with salami and olives

 

4 wheaten rolls, 100 grams of salami, 50 grams of olives, mustard, ketchup and chopped greens of parsley to taste.

 

The salami to divide portions, olives – portions. Rolls to divide half-and-half. 4 halves to grease with mustard, to put the salami divide by portions, olives and parsley greens. To cover with the second half of roll. Sandwiches to water with ketchup.

 

194. Sandwiches with cheese and cottage cheese

 

2 wheaten rolls, 100 grams of cheese, 50 grams of cottage cheese, pepper to taste.

 

Cheese to grate, mix with cottage cheese. Rolls to divide lengthways, to take out part of pulp, to put inside prepared mix, to pepper and bake in the microwave oven.

 

195. Sandwich «Miracles of Malta»

 

8 slices of bread, 1 tablespoons of flour, 1 tablespoon of butter, 1 cup of milk, 100 grams of cheese, salt.

 

Way of preparation. In the heat up – frying pan kindle oil and roast flour, Add milk, salt, finish to boiling and prepare 5 minutes.

 

Bread fry in separate frying pan on butter and fill in with the prepared sauce. From above sprinkle with cheese and bake in oven.

 

196. Sandwich «The second life»

 

8 slices of bread, 2 eggs, 3/4 cup of milk, 1 tablespoon of sugar, 1 tablespoon of butter, 1/2 tablespoon of the jam, the 2 tablespoon of the crushed nuts.

 

Way of preparation. Yolks of eggs mix with sugar, add milk and well mix. Dunk bread slices in the prepared liquid from two parties and roast on butter.

 

In to add jam nuts, mix, smear with it bread and shift on baking sheet. From above fill in with the shaken-up egg whites and put in oven for 7–9 minutes.

 

197. Sandwich “Rainbow”

 

8 slices of bread, 1 carrots, 1 average potatoes, 100 grams of cauliflower, 1/2 average vegetable marrow, 2 eggs, 3 tablespoon of green peas, 1 tablespoon of butter, 100 grams of cheese, salt.

 

Way of preparation. Carrots, cabbage, vegetable marrow, potatoes boil and divide cubes. Add the green peas, the shaken-up eggs with butter, salt and well mix. Vegetables put on bread slices, sprinkle with grated cheese and put in oven for 5 minutes.

 

198. Sandwich «Cottage cheese dessert»

 

8 slices of bread (long loaf), 400 grams of cottage cheese, 2 eggs, 1 tablespoon of sugar, 1 tablespoon of butter, crackers.

 

Way of preparation. Eggs pound with sugar, add cottage cheese, butter, crackers and well mix. With the prepared weight smear bread and put in oven for 1–2 minutes.

 

199. Sandwich «Rescue of Rome»

 

8 slices of bread, 100 grams of butter, fillet of marinade fish,

 

4 eggs, 100 grams of the sheep cheese, 2 tablespoon of crumbs of white loaf, 1 teaspoon of tomato mashed potatoes, 50 grams of cheese.

 

Way of preparation. Bread smear with oil. Sheep cheese and cheese grate, mix with egg yolks and crumbs of white loaf. This mix smear on bread. From above put fillet of fish and tomato mashed potatoes. Sandwiches bake in oven.

 

Ready sandwiches sprinkle with grated cheese.

 

200. Sandwich of «Small street of Paris»

 

8 slices of bread, 2 yolks, milk cup, 150–200 grams of grated cheese, 1 tablespoon of butter.

 

Way of preparation. Into plate hammer 2 yolks, pour in milk and stir. Cheese grate. Slices of bread dunk into the prepared milk and lay out on the frying pan oiled, and from above sprinkle with grated cheese. Frying pan cover, put on fire and fry until cheese will not melt.

 

201. Honey fruitcake

 

3 cup of the flour, 2 tablespoon of sugar, 1/2 cup of honey, 1 cup of sour cream, 200 grams of the butter, 2 tablespoon of ground nuts, 1/4 teaspoon of soda.

 

Way of preparation. All components well mix before complete dissolution of sugar and receiving homogeneous weight, at the end of to mix add nuts and soda, slaked vinegar. Lay out dough in the oiled form and bake in moderately heat oven.

 

Readiness of fruitcake check wooden stick. If you thrust it in baked product and it will appear dry, means, the fruitcake is time for taking out from oven. However try not to finish the work of culinary art to cracker condition.

 

202. Tropical cocktail

 

2 bananas, 1 peach, 50 grams of orange and 100 ml of lemon juice, 100 grams of cream.

 

Way of preparation. Bananas clear, at peach remove stone-fruit, cut, add juice, cream and shake up mixer.

 

203. Almond cookies

 

6 proteins, 2 cup of powdered sugar, 1/2 cup of ground almonds, 1 cup of flour.

 

Way of preparation. Egg whites shake up with powdered sugar mixer to dense foam, at the end add flour. The received weight lay out on slightly oiled baking sheet in the form of small balls and sprinkle them with ground almonds. Bake cookies in poorly heat up oven within 30 minutes.

 

204. House cookies

 

2 cup of flour, 1/2 cup of sour cream, 2 eggs, the 3 tablespoon of sugar, on 1/4 teaspoon. salt and soda, 1 tablespoon of lemon dried peel.

 

Way of preparation. Shake up eggs, sour cream with sugar, add flour, salt, soda, lemon dried peel and will knead dough to homogeneous weight. The kneaded dough put in the refrigerator for some minutes.

 

Then unroll dough in layer in thickness in 1/2 cm and will divide out cup or special form cookies, lay it on the oiled baking sheet and bake in oven of 10-15 minutes.

 

205. Cookies with oat-flakes.

 

2 eggs to pound with one cup of sugar, to hammer 200 grams of margarine, 100 grams of raisin or dried apricots (having divide up) and 2 cup of the dried oat flakes. To roll balls and to leave on cold. Then to roll in flour and to put on cold baking sheet in hot oven on small fire. It is possible to replace raisin both nuts, and almonds, and even with lemon or orange dried peel.

 

206. Drink with mint.

 

5 grams of mint to make boiled water (water cup). To insist thirty minutes. To filter and weld with sugar. To add any juice — apple, carrot, currant, orange, lemon. And ice slices. It is possible to replace sugar with honey, and mint can be not only peppery, but also Turkish, both spicy, and lemon.

 

207. Sandwiches with anchovies

 

250 grams of small salty fish (anchovies), 5–6 garlic, salt, 3 tablespoons of olive oil, ground black pepper, 1 tablespoon of vinegar or juice from 1 lemon.

 

To wash out salty fish and to divide on fillet. To fillet to add the crushed garlic, salt then everything is good for pounding. To the received homogeneous weight, without stopping stirring, gradually to pour in olive oil. Then to pepper, pour in vinegar or lemon juice. To slice bread, to smear it with dense bed of the received fish paste and to bake case or on lattice. Sandwiches to bring hot.

 

208. Sandwich with granular caviar

 

On toast of round form to attach butter egg circle, on edge to make side of white or rose attar. On the middle of egg to put in the form of ingredients granular caviar, along the edges to decorate with branches of greens or plumelets of green onions.

 

209. Sandwich with oysters

 

Toast of round form from white bread to grease with the butter mixed with mustard and salt to taste, to put oyster, to cover with the mayonnaise filled with mustard, and sprinkle with the chopped eggs mixed with greens.

 

210. Toasts with grated cheese

 

6 thick slices of white bread, 250 grams of firm grated cheese, 3 tablespoons of butter, 125 ml of beer, ground red pepper, 1mustard spoon, 1–2 yolks.

 

In frying pan on weak fire to kindle oil and, constantly stirring slowly, to add cheese and beer, then to season with red pepper and mustard. Yolks to shake up and, stirring slowly, also to pour out on frying pan. Once again heat up, but not to boil.

 

With the received weight to smear the fried slices of bread and to put in roaster or oven for 5–7 minutes.

 

211. Toasts with crabs

 

1 long loaf, 1 bank of crabs, 5–6 salty, 2-3 tablespoons of mayonnaise, 1 1\2 cup of broth, 1gelatin spoon, 2 tablespoons of greens of parsley.

 

To prepare toasts. For this purpose to divide off from crust long loaf, to divide it longitudinal slices and to roast on butter. From the roasted slices of long loaf to divide round dredging toasts, to grease them with thin layer of mayonnaise.

 

In hot broth to pour in dissolved in 1\4 cup of cold water gelatin and to cool to consistence of crude protein.

 

Gherkins and meat of crabs to divide small cubes, to add mayonnaise, to mix and put ingredients on toasts. To put on cold, it is good to cool, cold toasts to fill in with the semi-stiffened jelly. At the basis to make rim from parsley greens.

 

212. Sandwich with smoked turkey

 

200 grams of smoked turkey, 200 grams of more freshly cabbage, 4 rolls sprinkle with sesame, 4mustard spoons, 4ketchup spoons, 2 tablespoons of mayonnaise, 2 hard-boiled egg, 1 big fresh cucumber, 1 bunch of garden radish, greens of fennel, parsley, green onions; salt to taste.

 

To divide off at top rolls. From the lower part to divide out crumb.

 

Cabbage small to chop, grind with salt, to mix with mayonnaise and to lay out on bottom of rolls, and from above – the turkey sliced.

 

Sandwiches to water with ketchup, mustard, to put the eggs divide by portions, cucumber, garden radish. To cover with lids. To decorate with greens and onions.

 

213. Sandwich with shrimps

 

100 grams of the boiled cleared shrimps, 4 slices of bread, 4 leaves of green salad, 1 avocado, 1 hard-boiled egg, 1 lemon; salt, ground black pepper – to taste.

 

Avocado to clear, divide on two parts. One part to knead fork, to mix with small divide egg, to salt, pepper and to add the juice which has been squeezed out of quarter of lemon. Weight to mix then to smear it on bread, from above to lay lettuce leaf, on it – shrimps. To decorate with remained avocado and the lemon, sliced.

 

214. Aperitif in pineapple

1 small pineapples, 1 tablespoon of sugar, 1\2 lemons, 30 ml of liqueur (or orange), 200 ml of champagne.

 

From pineapple to divide off the top part with greens. Pulp to take out spoon, to crush, sugar. To fill with it pineapple. To add lemon juice, liqueur, champagne and ice cube.

 

215. Cocktail balm

 

40 ml of dry red wine, 10 ml of coffee liqueur, 10 ml of light balm on herbs, 40 ml of orange juice, some cubes of ice, 1 circle of lemon.

 

In shaker to pour wine, liqueur and orange juice, to add ice and to mix cubes.

 

To filter and, having removed ice, to pour in cup. To decorate with lemon circle. add with straw and mint leaves.

 

216. Cocktail lemon

 

50 ml of gin, 30 ml of lemon juice, 20 ml of sugar syrup, ice cubes, soda water, 1 circle of lemon, 1 cherry.

 

In shaker to mix gin, lemon juice and sugar syrup with ice cubes. To filter in cup, to add soda water and to decorate with lemon circle, cherry.

 

217. Cocktail vanilla

 

1\2 cup of the crushed ice, 1 wine-cup of vanilla liqueur, 1 wine-cup of cognac, 3–4 cup of cream.

 

To shake up everything in mixer. To bring in cup with straw.

 

218. Serenade cocktail

 

50 ml of cherry berry juice, 1 tablespoon of pineapple juice, 5 teaspoons of orange syrup, 50 grams of fruit (sweet cherry, cherry, strawberry, peaches, etc.).

 

In wine cup to put fruit all sorts and to fill in with orange juice and cherry berry juice.


Recipes to a healthier life

  • Author: William Gore
  • Published: 2016-11-08 14:20:09
  • Words: 16046
Recipes to a healthier life Recipes to a healthier life