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Second-course recipes №: 146
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Second-course recipes №: 146
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
Mushroom sauce for cutlets
Fine rice
Boiled potatoes with mayonnaise
Squash with zucchini and eggplant
Steamed potatoes with herring oil
Mackerel fillet with cheese
Marinated eggs
Onions with corn
Pike boiled with raisins and lemon
Raisin pilaf
Spinach and sorrel casserole with rice
Pilaf with dried fruit and almonds
Beef braised with prunes
Police-style pork chop
Boiled chicken
Potatoes stuffed with breadcrumbs, cheese and eggs
Boiled fish (5 servings)
Green rice pheasant breast pilaf
Potatoes spiked with lard
Pike braised with red wine
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