Receipe book

RECEIPE BOOK

Vinegrete. -500 gr. carrots -500 gr. beetroots -500 gr. potatoes -500 gr. sour cabbage -1 can. of pea -2 spoons off oil -Salt, pepper   Boil carrot, potatoes and beetroot. Dice the vegetables. Mix boiled vegetables with cabbage. Add oil, salt and pepper. Have a good appetite!

Holiday Chicken Salad 4 cups cubed, cooked chicken meat 1 cup mayonnaise 1 teaspoon of paprika 1 1/2 cups of dried cranberries 1 cup of chopped celery 2 green onions, chopped 1/2 cup of minced green bell pepper 1 cup of chopped pecans 1 teaspoon of seasoning salt ground black pepper to taste In a medium bowl, mix mayonnaise, paprika and seasoned salt. Blend in dried cranberries, celery, bell pepper, onion, and nuts. Add chopped chicken, and mix well. Season with black pepper to taste. Chill 1 hour.

Crab Salad Mix the lemon juice, mayonnaise and yogurt. Combine the dressing with the remaining ingredients except the lettuce. Serve the crab salad on a bed of shredded lettuce. Garnish with cucumber and lemon slices and accompany with brown bread and butter. If you are using fresh crabs in their shells you will need two large crabs to produce the weight specified. The dish looks good garnished with crab claws. 2 Tablespoon of Lemon juice 2 Tablespoon of Mayonnaise 2 Tablespoon of Natural yogurt 450 Gram of Crab meat (1 lb) 1 Cucumber, diced 4 Tomatoes, skinned and cubed 110 Gram of Pasta shells, cooked (4 oz) 1 Lettuce, shredded Cucumber and lemon slices, to garnish  

4 slices white bread 3 tablespoons of butter, divided 2 slices of Cheddar cheese Grilled Cheese Sandwich Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

London Particular (Pea and Ham) Soup 15 Gram Butter ( 1/2 oz) 50 Gram Streaky bacon, rinded and chopped plus extra fried or grilled pieces for garnish (2 oz) 1 Medium Onion, chopped 1 Medium Carrot, diced 1 Sticks Celery, chopped 450 Gram Split dried peas (1 lb) 2.3 Litres Ham or Chicken stock (4 pints) 4 Tablespoon Natural yogurt Melt the butter, add the bacon, onion, carrot and celery. Cook for 5-10 minutes until the vegetables have begun to soften. Add the peas and stock. Bring to the boil, cover and simmer for 1 hour, until the peas are cooked. Liquidise thoroughly. Add the yogurt and reheat gently without boiling. Serve garnished with bacon pieces (and croutons if you like).

1chicken weighing 1 kg 400 with liver 200 g button mushrooms, 3 stalks parsley 60 g butter, 20 g bread  700 g potatoes salt, pepper. Stuffed Chicken  Clean and wash the mushrooms. Wash and dry parsley and remove leaves. Mince the chicken liver, parsley, chopped mushrooms and bread.  Preheat the oven at 220°C. Melt 15 g of butter in a frying pan and fry the stuffing for 2 minutes on a moderate heat.  Add salt and pepper and leave to cool. Stuff the chicken with cooled stuffing and sew it up . Put the chicken in an oven dish, coat it with 15 g of butter and put in the oven. Cook for 15 minutes.  Peel and quarter the potatoes. When the chicken has cooked for 15 minutes, arrange the potatoes around it, adding knobs of butter, and leave to cook for a further 35 minutes.

2kg beef 0.5kg pork 3 onions black pepper salt water 200 gr flour 1or2 eggs 1glass of milk salt PELMENI STUFFING: Cut the beef and the pork into pieces.Put them in a bowl. Cut 3 onions into small pieces. Mince meat and onion in a mincer Add some alt and black pepper according to your taste. Pour half a glass of cold water. Mix ingredients thoroughly. Stuffing is ready. DOUGH: Screen flour through the sieve. Pour milk in a glass. Add 2 eggs in milk and mix it thoroughly. Pour milk with eggs into flour. Knead the dough. Take part of it and form it like a sausage. Cut it into small pieces. Roll each piece in a small flat ring. Make several rings. Take a teaspoon or a fork and put a little stuffing on a ring

COOKING: Pour cold water in a saucepan and boil it. Add salt and 2-3 laureate leaves into water. Throw pelmeni into boiling water. Boil them for 5-10 minutes and they appear on the top of the water. Take pelmeni out of the water. Use a skeem. Enjoy eating pelmeni with soure cream or ketchup or both. PELMENI

* dough; * 2 tomatoes; * a large piece of cheese; * a packet of ham; * mushrooms; * mixed herbs and salt. 1. Preheat the oven to 190˚C. 2. Grate the cheese. 3. Slice the ham into small pieces and chop up the tomatoes and mushrooms. 4. Place the ham, tomatoes, cheese and mushrooms on dough. Sprinkle the salt and herbs over the top. 5. Pop pizza in the oven. 6. Bake a lot of minutes and serve immediately. Pizza

Pre-heat oven to 150 °C / 300 °F / Gas 2. Heat the lard in an oven proof casserole and brown the beef. Add the onions and cook for 3 minutes. Add the remaining vegetables and mustard, cook for 5 minutes. Pour in the beer, bring to the boil and turn off the heat. Add the bouquet garni, cover and cook in the oven for 2 hours, checking and stirring every 40 minutes. Add a little water if necessary. Mix the flour and butter, stir into the stew to thicken and remove the bouquet garni. Traditional Beef Stew  900 Gram Chuck steak (2 lb) trimmed and cubed 25 Gram Lard (1 oz) 2 Medium Onions, diced 225 Gram Button mushrooms (8 oz) 2 Carrots, sliced 1 Sticks Celery, sliced 1 Teaspoon English Mustard 360 Ml Beer (bitter) (12 floz) 1 Sache Bouquet garni 2 Tablespoon Plain flour 25 Gram Butter, melted (1 oz)

Crepes with Serrano Ham, Brie and Cantaloupe . Refrigerate and let rest for one hour. This batter makes about 20 or so small 7 inch crepes. Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around (note that the first one always comes out a little funny, so make it and eat it, or toss it). When it's ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan. Here's a blurry pic of one almost ready to flip. Whirr everything except the ham, cantaloupe, and brie in a blender, pulsing for about 10-15 seconds until combined. Refrigerate and let rest for one hour. This batter makes about 20 or so small 7 inch crepes. Whirr everything except the ham, cantaloupe, and brie in a blender, pulsing for about 10-15 seconds until combined

1. Бакунович Полина 2. Преснякова Елена 3. Сидляр Стефан 4. Костин Евгений 5. Федюнина Полина LYCEUM #1 10 FORM ORENBURG RUSSIA