round bread, butter — 20 g, horseradish sour cream — 2 tablespoons, ham — 150 g cheese — 150 g, pate poultry or venison (canned) — 200-300 g, mayonnaise-100 g mustard, tomatoes and cucumbers, 80 g, pickles (carrots, gherkins, mushrooms) — 30 g, green onions or parsley.
PATE OF TURKEY
Turkey — 600 g beef — 300 g mushrooms — 100 g bread — 300 g, eggs — 2 PCs. onions — 80 g butter — 50 g, aromatic roots, spices, lemon juice, salt.
Turkey meat stew in a little water with vegetables and seasonings. Mushrooms cut into slices and saute with onion, salt and pepper. Half of veal meat cut into cubes, and the rest mince with mushrooms. To this mixture, add bread, soaked in milk, eggs and lemon juice.
Knead soft dough from flour, eggs and butter. Roll out dough and cover bottom and inner side of the pan. Prepared stuffing mix with chopped pieces of meat. This mixture is spread on the layer of dough in pan, top oil and creamy maslom bake in a hot oven for approximately 40-50 min. Continue reading
This salad I can eat almost every day, love him very much.
Without canning, it is stored in the refrigerator for a week, but can be spun and for the winter.
The proportion of vegetables in the fall salad can be varied to your taste, I like most of all cabbage.
3 jars 0.5 l and 2 cans of 900 ml (average of vegetables turned out to be 3 kg):
— 1800 grams shredded cabbage (I got it from the cob with a weight of 2,100)
— 3 medium tomatoes
— 3 medium carrots
— 3 medium onion bulbs
— 1/3 Cup sugar
— 5 tablespoons of 9% vinegar
1 Cup good vegetable oil (whatever you like, you can take a fragrant oil) Continue reading
The food can be not only tasty but also healthy. We will tell you how to cook delicious and healthy dishes.
Dessert strawberry “Tenderness”
– 500 g large strawberries,
– 180 grams of sugar,
– 1 lemon,
– 1 sprig of rosemary.
Strawberries to clean from the stalks, wash thoroughly under running water, cut the berries into 4 pieces.
Wash the lemon, cut in half, the juice from 1 half to press into a separate bowl. Sugar dissolved in 70 ml of warm water in an enamel bowl, mix thoroughly until dissolved, put a sprig of rosemary, pour the lemon juice, bring to a boil over low heat and cook for 7-10 min.
Stew. Recipe Continue reading