Cobb Salad


The American salad is original in taste and serving on the festive table. Salad is very easy to make, since the products used in it do not require special preparation. Except for the chicken and eggs, which need to be boiled beforehand (the chicken can be baked). Everything else just needs to be washed and cut. The recipe uses a very tasty and interesting dressing, which will serve as an excellent substitute for mayonnaise. The finished salad has a spicy, rich original taste with a variety of components. From the specified number of ingredients, a decent volume of the finished product is obtained – a complete large dish.

Juicy baked Chicken with Quince and Apples Recipe


Baked chicken often turns out to be dry. To prevent it from turning out like this, I pre-soak the chicken for several hours in salt water (in a solenoid). I strongly advise you to try this method. Well, fruit filling is a classic, fragrant, juicy and very tasty filler for any bird. The chicken is baked at a fairly low temperature (only + 160 degrees) for about two hours.

Chicken in Iranian Recipe


Delicious, festive, everyone’s favorite chicken in a new (for us personally) performance, I heartily recommend it. The recipe from Stalik Khankishiev, adapted by me. The author’s marinade is removed and the chicken is fried on the grill, but I felt corny sorry for the products and I baked in the marinade, which I did not regret for a second.

Backhandl Recipe


Today I want to share with you a recipe for a simple but original dish that is pre-marinated in lemon. The chicken turns out tender and insanely delicious.

Backhandl (Viennese chicken) is a dish of Austrian cuisine, which has been prepared in Austria since the XVIII century. This dish was considered the food of aristocrats, as it was distinguished by a special aroma and delicate taste.

In order for the Backhandl to turn out juicy and tasty, it must be sprinkled with lemon juice, salted and peppered and marinated for at least an hour.

Potato Pie with Chicken and Mushrooms Recipe


Today I’m back with a recipe from an old Soviet book. He attracted my attention with an unusual way of making potato dough. It looks like a potato sponge cake, which is probably why the dough turns out to be unusually tender. The filling in the pie is chicken-mushroom with the use of dried mushrooms. Breadcrumbs on the surface of the pie create an unusually crisp crust. In general, it’s delicious! Very TASTY!