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Description of the Book
Hot Dishes
The book presents recipes of dishes that are traditionally served hot. Various universal wide used products go for making such dishes — vegetables and cereals, beans and pastas, fish and seafood, meat, eggs and others.
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«Esterhazy» Steak
Egg Croquets
«One to Ten» Baking
Egg Porridge
«Riddle» Cutlets
Eggplants with Cheese and Tomatoes
«Sofi» Cutlets
Fish and Garlic Sausages
«Special» Schnitzel of Sturgeon Fish
Fish Baking with Mushrooms
Abkhazian Style Beans with Nuts
Fish Cutlets with Kale
Alsace Style Lentil
Fish in White Wine with Toasts
Apple Goulash
Fish Rolls
Arkhangelsk Style Zrazy
Fried Fish with Cranberry Dressing
Asian Style Forcemeat Balls
Gipsy Style Macaroni
Baked Cod with Sweet Pepper
Giymya Pilaf
Baked Eggs Stuffed with Ham
Glazed Pork
Baked Fish «Surprise»
Greece Style Fish
Baked Kundumi with Omelet
Halibut with Vegetables
Beef Tongue in Apple Sauce
Home Boiled Pork
Beet Baking
Hunter Style Potato Dumplings
Bread and Meat Pie
Kalekukko
Broccoli and Cauliflower with Cheese
Lard Beef Fillet in Wine
Buckwheat Porridge with Mushrooms and Onion
Macaroni and Mushroom Croquets
Burgundy Style Beef
Mackerel with Cheese
Cabbage Schnitzel with Cheese
Meat with Ginger
Carrot Roll with Apples
Mexico Style Chicken
Chahohbili
Millet and Rice Fritters with Carrot
Chicken Leg Stuffed with Mushrooms and Cabbage
Moscow Style Meat
Chicken Liver with Mushrooms
Motley Rice
Chicken Noodles with Vegetable Mixture
Mushroom and Eggs Wraps
Chicken with Rice in Carry Sauce
Mushroom Satzivi
Choice Zrazes
Mushroom Sauce
Cod with Grated Potatoes
Mussels with Onion in White Wine
Corn Fritters with Cottage Cheese and Shrimps
Mutton with Mustard-Pistachios Crust
Cottage Cheese Baking with Carrot
Old Style Liver
Cottage Cheese Flat Cakes with Potatoes
Omelet Stuffed with Mushrooms
Cottage Cheese Pudding with Nuts
Onion and Ham Pizza
Duck Breast with Port Wine Sauce
Onion Tart
Duck Stuffed with Prunes and Carrot
Peasant Style Cottage Cheese Pie
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NEWS
29.08.2008
Replace Meat with Mushrooms for Effective Growing Thin
29.08.2008
Million Menu Prepares Surprises to Readers
DID YOU KNOW?
While cooking meat salt is added 15 minutes after the boiling starts.
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FOOD AND COOK TERMS
Cointreau
- an orange-flavored liqueur similar to triple sec and to Grand Marnier.
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