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Слайды и текст этой презентации

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RECEIPE BOOK

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Vinegrete. -500 gr. carrots -500 gr. beetroots -500 gr. potatoes -500 gr. sour cabbage -1 can. of pea -2 spoons off oil -Salt, pepper

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Holiday Chicken Salad 4 cups cubed, cooked chicken meat 1 cup mayonnaise 1 teaspoon of paprika 1 1/2 cups of dried cranberries 1 cup of chopped celery 2 green onions, chopped 1/2 cup of minced green bell pepper 1 cup of chopped pecans 1 teaspoon of seasoning salt ground black pepper to taste

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Crab Salad Mix the lemon juice, mayonnaise and yogurt. Combine the dressing with the remaining ingredients except the lettuce. Serve the crab salad on a bed of shredded lettuce. Garnish with cucumber and lemon slices and accompany with brown bread and butter. If you are using fresh crabs in their shells you will need two large crabs to produce the weight specified. The dish looks good garnished with crab claws.

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Grilled Cheese Sandwich 4 slices white bread 3 tablespoons of butter, divided 2 slices of Cheddar cheese

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London Particular (Pea and Ham) Soup 15 Gram Butter ( 1/2 oz) 50 Gram Streaky bacon, rinded and chopped plus extra fried or grilled pieces for garnish (2 oz) 1 Medium Onion, chopped 1 Medium Carrot, diced 1 Sticks Celery, chopped 450 Gram Split dried peas (1 lb) 2.3 Litres Ham or Chicken stock (4 pints) 4 Tablespoon Natural yogurt

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1chicken weighing 1 kg 400 with liver 1chicken weighing 1 kg 400 with liver 200 g button mushrooms, 3 stalks parsley 60 g butter, 20 g bread 700 g potatoes salt, pepper.

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2kg beef 0.5kg pork 3 onions black pepper salt water

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COOKING: COOKING: Pour cold water in a saucepan and boil it. Add salt and 2-3 laureate leaves into water. Throw pelmeni into boiling water. Boil them for 5-10 minutes and they appear on the top of the water. Take pelmeni out of the water. Use a skeem. Enjoy eating pelmeni with soure cream or ketchup or both.

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* dough; * dough; * 2 tomatoes; * a large piece of cheese; * a packet of ham; * mushrooms; * mixed herbs and salt.

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Pre-heat oven to 150 °C / 300 °F / Gas 2. Pre-heat oven to 150 °C / 300 °F / Gas 2. Heat the lard in an oven proof casserole and brown the beef. Add the onions and cook for 3 minutes. Add the remaining vegetables and mustard, cook for 5 minutes. Pour in the beer, bring to the boil and turn off the heat. Add the bouquet garni, cover and cook in the oven for 2 hours, checking and stirring every 40 minutes. Add a little water if necessary. Mix the flour and butter, stir into the stew to thicken and remove the bouquet garni.

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Crepes with Serrano Ham, Brie and Cantaloupe . Refrigerate and let rest for one hour. This batter makes about 20 or so small 7 inch crepes. Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around (note that the first one always comes out a little funny, so make it and eat it, or toss it). When it's ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan. Here's a blurry pic of one almost ready to flip.