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Second-course recipes №: 45
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Second-course recipes №: 45
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
Pork neck roast
Braised liver
Mushroom cutlets
Sorrel omelette
Sour cream sauce for vegetable cutlets and casseroles
Cabbage sour, baked with white mushrooms and buckwheat porridge
Corn baked in sour cream sauce
Roast
Cantonese stuffed carp
Fried rice with shrimp
Squid in a jar
Mushroom-stuffed potatoes
Vermicelli roast
Rutabaga, dried apricots and cottage cheese pudding
Sour cabbage braised with apples
Brussels sprouts stuffed chicken
Perunapiyraita in karelian-finnish
Turnip with peas
Subfrying
Potatoes stuffed with vegetables and cheese
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