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Second-course recipes №: 156
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Second-course recipes №: 156
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
"nest swallows"
Deep-fried potatoes
Sour cabbage stewed with mushrooms
Roasted dove
Mac and cheese-ii
Braised lamb
Burbot baked with zucchini
Caraci in sour cream (4 servings)
Pork chopped schnitzel
Boiled asparagus
Champignons under cream sauce
Baked mushrooms (4 servings)
Beef braised in polish
Fried oysters
Kolbaski in yugoslav
Turoshchusa. (halushki with squirrels and sour cream)
Legume and potato casserole
"chestnuts" made of burbot
Mash of legumes and potatoes
Lemon cake filling
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