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Second-course recipes №: 36
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Second-course recipes №: 36
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
Pike baked with potatoes
Beef tongue with nuts (langue de boetif mix noix)
Ragout
Potato zraza with crabs
Rice with barley and grated lemon peel
Tomatoes stuffed with green peas
Potatoes stewed in sour cream
Sweet pepper with anchovies
Scrambled eggs and cheese
Pasta in italian
Garlic-roasted lamb
Sausage made of liver and pork blood
Goulash of fish captain
Marlin braised with vegetables
Zucchini with lard
Crispy fried chicken
Bread and fried fish casserole
Potatoes with sour cabbage under the sauce
Potatoes young, baked with onions
Chicks in red wine (cocj an tin rouge)
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