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Kitchens of the world
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Second-course recipes №: 133
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Second-course recipes №: 133
Meat dishes
Vegetable
Fish dishes
Garnishes
From seafood
Mushroom
Stuffing
Pudding
Egg dishes
Ragout
Ratatouille
Lecso
To cell
Pilaf
Kashi
Beefsteak
Cutlets
Schnitzel
Meatballs
Round steak
Roast beef
Beef Stroganoff
Boiled pork
Stuffed cabbage
Zrazas
Casseroles
Goulash
Roast
Kebab
Croquets
Steak
Omelet
Azu
Meatballs
Shish kebab
Dolma
Lasagna
Chahohbili
Rolls
Fricassee
Quenelles
Meat in French
Paella
Tortilla
Risotto
Musaka
Hominy
Beshbarmak
Fried eggs
Brizole
Steak
Chops
Tobacco chicken
Polenta
Egg meatballs
Lamb cutlets on a spit (or honeycomb)
Chuchanga lamb
Sandpiper under the sauce (1 serving)
Fried eggs with ham and tomatoes
Barley porridge
Natural chopped schnitzel
Butterfish boiled under polish sauce
Steam kebab
Boiled mackerel
Saida in wine in french
Minced savoury cottage cheese
Zrazy from sardinella (sardinopsa)
Leek and nuts
Mushroom tomato tolma
Young potatoes with butter
Meatballs
Piglet sausages
Knedliki-rogliki in czechoslovak
Potatoes baked with fish
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