Juicy dishes
SALAD "UOLDORF"
5 big apples, 250 g a celery, 200 g boiled chicken meat, a lemon juice, 2 table spoons of mayonnaise, a cup of cream, salt, a sugar pinch, a pinch of black pepper, 1 table spoon of the wood crushed nuts.
From four apples to remove a core with seeds. Pulp small to cut and water with a lemon juice. In the added some salt water to weld a celery almost to a soft condition. To cut it lapshichkoj or to pass through a grater and to add in apple pulp. The remained apple to clear; to cut lapshichkoj (or to rub) and to put in a mix, the same to make with chicken meat. To salt, pepper, to taste to add sugar, a lemon juice and to cool.
Before giving on a table to shake up cream, to mix them with mayonnaise and a mix, to stuff apples. From above to strew nuts.
THE GOULASH IN THE POT
700 g beef (or preserved tushenki), 100 g shpiga, 3 bulbs, 1 table spoon of a flour, a white wine glass, 1 kg of a potato, 5 tomatoes, ground sweet and burning pepper, majoran, salt.
On fat in a pot to roast the cut onions, to add the meat cut by cubes, a potato, pepper, tomatoes, necessarily to add a few waters, spice, salt. A goulash prepare on moderate fire, do not stir, it is necessary to stir up a kettle only. When meat becomes soft, to add the flour stirred in water, but frequently it do not do. At first it is possible to put small cut onions and fat. The part of small cut tomatoes can be added in the end of preparation, preliminary their warming up.
Roast submit with bread, it is good to submit to it wine.
AJVAR
1 pepper kg, 1 kg of tomatoes, 5 pods of burning pepper, 500 g onions, 3 zubka garlic, 60 g sugar, 60 g salts, 30 g vegetable oil, 10 g vinegar, 1 teaspoon gorchitsy.
The Washed up vegetables at first to pass through a meat grinder, then to extinguish on oil, having added sugar, vinegar, salt, mustard, the weight is not formed yet kasheobraznaja. To spread out it in small jars, to close covers and to turn banks upside down (or to sterilise at temperature +95 ° 20 minutes).
SKORTSONER WITH JAJTSOM
1 kg skortsonera, vinegar, 50 g a butter, 6 eggs, salt, black pepper, 3 table spoons of shiitt-onions, 3 table spoons of grated cheese.
Cleared skortsoner (a black root) to boil in the acidified water. When it becomes soft, to cut on circles and to put on oil. Quickly to fry, fill in with eggs, to pepper and, stirring slowly to finish to a dense condition. On a plate to strew cheese and a shnitt-onions. To submit with bread or a potato.
|