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Second-course recipes №: 71
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Second-course recipes №: 71
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
Beef jelly
Pilaf of mussels
Saber fish braised with horseradish
Mushroom turkey salmi (salmis de dinde a la berrichonne)
The language is fragrant
Apple filling for festive pie
Lygezhage chia (boiled cold meat)
Hare with garlic sauce (aillade de leiraut)
The deruns
Home-made lamb
Beetroot baked in sour cream
Breading for cutlets
Gulyash in transylvanian
Befstroganov with pail potatoes
Sauerkraut minced meat
Herring pate
Pilaf with pumpkin
Lazy cabbage rolls
Pilaf with dried uruk
Pastry-baked fish
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