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Second-course recipes №: 166
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Second-course recipes №: 166
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
Garlic caviar
Kololak shirak
Baked sprat
Cabbage stuffed with breadcrumbs and eggs
Vegetables in creamy sauce
Lamb stew with vegetables
Fried salt radish
Buckwheat ground porridge
Sauerkraut with lingonberries
Stuffed hare
Pilaf with pita bread
Special kebab
Spinach puree
Machanka with deruns
Steam meat knels
Mackerel (pollock) baked in sour cream sauce
Cod in mustard sauce
Apple mince
Veal with mushrooms (escalope de veau aux champignons)
Sour cream omelette
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