skip to main |
skip to sidebar
Ingredients
- 1 pound potato
- 1 pound beetroot
- 3 salted cucumbers
- 1 onion
- 4 ounces vegetable oil
- Salt
Preparation
- Wash potatoes and beetroot. Boil them and peel. Dice vegetables.
- Put potatoes, onion and cucumbers in a bowl. Add vegetable oil, season with salt and mix ingredients.
- Add beetroot and mix again. Refrigerate for about an hour before eating.
Ingredients
- 1 package ramen noodles
- Sliced red pepper
- 1 grated carrot
- 1/2 cup chopped green onions
- 1 tablespoon sunflower seeds
- 1/2 cup vegetable oil
- 1/2 cup vinegar
- 1 teaspoon salt
Preparation
- Place ramen noodles in a bowl and crunch up them.
- Add pepper, carrot, onion and seeds. Coat with vegetable oil and vinegar.
- Mix all ingredients and refrigerate for about one hour before serving.
Ingredients
- 1 pound scallops
- 2 lemons
- 1 sliced tomato
- 1 sliced cucumber
- 2 celery roots
- 2 parsley roots
- Black pepper seeds
- Salt
Preparation
- Wash celery and parsley roots in cold water.
- Put scallops in boiling salted water. Add black pepper and roots. Boil 10 minutes.
- Cool scallops, slice them and put on dish. Squeeze one lemon.
- Serve with sliced lemon, cucumber and tomato.
Ingredients
- 4 boneless skinless chicken breast halves
- 1 lemon
- 1 crushed clove garlic
- 2 tablespoons olive oil
- 1 cup chopped dill
- 1 cup chopped parsley
- 1 sliced cucumber
- 2 big sliced tomato
- Black pepper
- Salt
Preparation
- Wash chicken breast halves in cold water. Put halves in big dish.
- Season with salt and black pepper. Squeeze lemon. Add olive oil, dill and parsley. Stir a little and put in fridge. Marinate for a bout 4 hours.
- Prepare medium heat grill.
- Clean the chicken breasts of dill and parley, otherwise greens will burn.
- Grill chicken for about 15 minutes. Don’t burn. Chicken should remain juicy. Turn breasts over occasionally. Squeeze lemon or marinade if you want strong lemon taste.
- Put breasts on plate. Place sliced cucumber and tomato.
- Serve with any garnish you like.
Ingredients
- ½ loaf of white bread
- ½ glass of milk or water
- 2 grated apples
- 2 tablespoons sugar
- 1 tablespoon cream
- ¼ teaspoon cinnamon
- Butter
Preparation
- Slice white bread. Spread bread with butter and dip into milk.
- Mix grated apples, sugar, cream and cinnamon.
- Prepare medium heat oven. Bake toasts for about 15 minutes.
- Season with sugar before serving.
Ingredients
- ½ loaf of white bread
- 5 eggs
- 4 ounces sour cream
- 4 slices salted salmon
- 1 sliced lemon
- ½ teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon chopped dill
- Butter
Preparation
- Slice bread and toast slices for about 2 minutes.
- Beat eggs with salt and black pepper.
- Preheat medium heat pan with butter.
- Pour beaten eggs on pan and fry for about 3 minutes. Stir constantly.
- Add sour cream to cooked omelette and cool it.
- Cut omelette into pieces. Put omelette pieces, salmon and lemon on toasts.
- Season with dill before serving.
Ingredients
- 1 pound cabbage
- 1/4 pound cauliflower
- 1/4 pound cucumber
- 1/4 pound carrot
- 1/2 cup onion
- 2 ounces celery
- 1/2 pound sugar
- 2 ounces vinegar
- 10 cloves flower
- 1 small red pepper
- 15 black pepper seeds
- 2 bay leaves
- 0.4 gallons water
Preparation
- Dice cabbage and onion. Break cauliflower. Slice cucumber, carrot and celery.
- Separate red pepper pulp from the seeds and slice it.
- Scald cabbage, cauliflower, cucumber, carrot and celery and put in boiling water. Boil for about 3 minutes. Place everything in colander and allow water to drain out.
- Put vegetables in cold water for about 3 minutes. Pour out water and place vegetables in enamel saucepan.
- Put cloves, black and red pepper, bay leaves in empty saucepan. Add water and boil for about 30 minutes. Cool marinade and pour it over cooked vegetables.
- Keep vegetables in marinade 24 hours before eating.
Ingredients
- ½ pound canned tuna in oil
- 4 boiled eggs
- 2 boiled grated carrots
- 3-4 boiled grated potatoes
- 1 chopped onion
- ½ pound chopped green onion (parsley or dill)
- ½ pound mayonnaise
Preparation
- Separate egg white from yolk. Chop egg white and grate egg yolk.
- Dry tuna and mash it with fork.
- Place tuna on dish. Cover it with mayonnaise. Place egg white, carrot, onion and potato. Spread layers with mayonnaise.
- Pour mayonnaise over the salad. Place yolk in the center of salad.
- Season with green onion before serving.
Ingredients
- 4 big boiled sliced potatoes
- ¼ cup chopped parsley
- ¼ cup chopped dill
- 3 tablespoons white mayonnaise
- 3 tablespoons chopped green onion
- ½ teaspoon salt
- ½ teaspoon black pepper
Preparation
- Put mayonnaise in bowl and add one tablespoon of water. Add salt and black pepper. Stir mixture.
- Place sliced potatoes on dish. Pour mayonnaise mixture over potatoes.
- Refrigerate potato salad for about two hours.
- Season with chopped green onion before serving.
Ingredients
- 1/2 pounds white bread
- 1 egg
- 1/2 glass milk
- 2 tablespoons flour
- 1 cup grated cheese
- 1/2 cup chopped parsley
- 1 cup tomato paste
- 1 teaspoon red pepper
- 1 teaspoon salt
Preparation
- Preheat oven to 350°F degrees.
- Mix egg, milk, flour, salt, grated cheese. Add parsley and tomato paste.
- Cut small pieces of bread. Dip bread into mixture and put on pan.
- Bake toasts for about 10 minutes.
- Season toasts with red pepper before serving.
Ingredients
- 1 Ramen noodle package
- 1 cup boiled baby shrimp
- 2 cups shredded red cabbage
- 1 cup shredded carrot
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon chili pepper
- 1/2 cup chopped green onions
- Olive oil
Preparation
- Boil noodle. Drain the water after cooking and let cool.
- Put shrimp, red cabbage, carrot in large bowl and mix. Add lemon juice, olive oil, salt and chili.
- Combine noodle with other ingredients and stir.
- Season salad with chopped green onions before serving.
Ingredients
- 1/2 pounds white bread
- 2 boiled grated eggs
- 2 crushed garlic cloves
- 1/4 pound mayonnaise
- 1/2 cup chopped parsley
- 1 teaspoon salt
- 1 teaspoon black pepper
- Vegetable oil
Preparation
- Preheat pan with oil. Put bread slices on pan and fry them for about 3 minutes.
- Rub garlic into toasts.
- Mix grated eggs, chopped parsley and salt in a bowl.
- Cover toasts with mixture and mayonnaise.
- Season toasts with parsley and black pepper.
- Refrigerate for about an hour before serving.
Ingredients
- 1/2 pounds white bread
- 2 sardines in oil
- 4 boiled eggs
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 1 tablespoon vegetable oil
- 3 marinated red bell peppers
- 3 sliced canned olives
- 1 small onion
- 1 cup chopped parsley
- 1 tablespoon mustard
- 2 teaspoons salt
Preparation
- Cut bread and toast pieces until golden.
- Chop red bell peppers and onion.
- Cut boiled egg in halves.
- Add lemon juice, vinegar, vegetable oil, olives and mustard. Mix everything.
- Spread mixture on toasts.
- Put egg halve or sardine on each toast before serving.
Ingredients
- 0.5 pounds white bread
- 2 tablespoons beer
- 0.35 pounds grated Swiss cheese
- 2 tablespoons mustard
- 0.2 pounds butter
- 1 teaspoon black pepper
- 1 teaspoon salt
Preparation
- Cut small pieces of bread.
- Prepare medium heat pan with butter.
- Toast bread for about 3 minutes until golden.
- Pour beer on hot pan, add grated cheese, mustard, black pepper and salt. Stir mixture until cheese is melted.
- Spread hot mixture on toasts.
- Preheat oven to 350°F degrees.
- Bake toasts for about 5 minutes.
- Serve with beer.
Ingredients
- 1/2 pounds crushed Ramen noodle
- 3 sliced red bell peppers
- 3 cups chopped green onions
- 2 cups peas
- 1 cup honey roasted peanuts
- 1 cup chopped cilantro
- 1 lime
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons sesame oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons rice wine vinegar
- 1/4 teaspoon cayenne pepper
- 1/2 tablespoon grated ginger
Preparation
- Boil Ramen noodle. Drain after cooking and put in big bowl.
- Prepare medium heat pan.
- Pour soy sauce, sesame oil, balsamic and rice wine vinegar on pan. Mix everything. Add cayenne pepper, ginger and honey and keep mixing.
- Add sliced red bell peppers and fry them for about 2 minutes.
- Pour hot mixture over noodle. Add onions, cilantro, peas and peanuts. Mix salad.
- Baste with lime before serving.
Ingredients
- 10 Ramen noodles packages
- 2 boneless skinless chicken breasts cut into small pieces
- 1 small shredded cabbage
- 2 tablespoons slivered almonds
- 3 tablespoons sunflower seeds
- 3 tablespoons sugar
- 3 tablespoons soy sauce
- 1 teaspoon salt
- Olive or vegetable oil
Preparation
- Boil chicken and noodles. Drain them.
- Mix all ingredients in bowl.
- Refrigerate salad for about 3 hours before serving.
Ingredients
- Loaf of black bread
- 4 smashed garlic cloves
- 1/2 cup chopped dill
- 1/2 cup chopped parsley
- Vegetable oil
Preparation
- Cut large pieces of bread.
- Preheat frying pan with oil.
- Put pieces of bread on pan and fry them for about 5 minutes turning occasionally.
- Spread bread with garlic, chopped dill and parsley.
- Serve with beer.
Posts
