Pepper stuffed with two varieties of cheese and packed in minced meat with bacon is a fragrant, delicious dish for lunch and dinner. Neat serving will allow you to prepare this dish for the festive table.
Sauerkraut is always a welcome guest on the festive table. This is one of the best snacks for strong drinks. Cabbage cooked according to this recipe turns out to be moderately spicy and very fragrant!
Something hot is always served at the New Year’s table. I offer you a delicious version of cooking festive meat. It turns out very fragrant and beautiful.
Insanely delicious and healthy halva, which can be prepared in 20 minutes. Moderately sweet, not cloying and very fragrant. Sesame and peanuts are a real storehouse of trace elements and dietary fiber. So enjoy the benefits!
I offer you a recipe for my signature roll, which I cook when I’m waiting for guests or just for a Sunday dinner for the family, when I want to please my loved ones. The products are the most inexpensive, but the roll turns out very tasty, and it can be cooked for a holiday.
Pork neck can be used to cook not only shish kebab, but it is also great for baking a piece of meat. Pork loves spices, which are present here, but a pear with wine gives it an unusual piquancy and aroma. It turned out very tasty, fragrant, tender meat that will suit any table, even on weekdays, even on holidays. In addition to the meat, a wonderful, tender cabbage casserole is served.
If your desktop book is a collection of recipes and you follow it as the letter of the law, then it’s better not to go into this recipe, you can experience a shock for life. But if you are an ordinary person and you happen to have no milk at home, and you want mashed potatoes, then at such a moment, perhaps this recipe will help you out.
A very tender, juicy cabbage casserole, which is prepared simply and naturally from available products. It goes well with any meat dishes, but it can also become a full-fledged dish for both lunch and dinner. Grandchildren love it with sour cream.
Velute (French Veloute) is a white base sauce that is served with poultry or fish dishes or used as a base for other sauces. In this case, it is cooked with milk, which gives the taste softness and tenderness, and is complemented by the bright taste of fried bacon
Crispy potato slices, and under them an abyss of flavors – vegetables, salmon, capers in a light, but at the same time rich milk sauce. This French-style dish will be appropriate both on a festive table and on weekdays. Also, you can put shrimp instead of part of the salmon.
