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Second-course recipes №: 142
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Second-course recipes №: 142
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
Sorrel with nuts
Chakapuli (georgian cuisine)
Boiled meat
Boiled pasta with cottage cheese
Radish with cheese
Veal sophie patties (escalope de veau sophie)
Smoked turkey
Milk pudding
Fried mackerel
Cottage cheese filling
Raisins and honey pilaf
Stuffed goose (6 servings)
Herring under the "fur coat"
"esik-fleish" (sweet and sour meat)
Vegetables in sour cream
Marinade-brewed duck
Filling made of yolks
Forshmak of potatoes, meat and herring
Tongue under white sauce with raisins
Canned fish pate
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