By Gregory Plotkin, Rita Plotkin
Introduces the cooking and nutrients behavior of the Soviet Union, together with such recipes as borscht, chook kiev, and pork stroganoff, and gives short info at the geography and background of the rustic.
Read Online or Download Cooking the Russian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes PDF
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Within this publication are four volumes of 21 vintage Italian sluggish Cooker Dinner Recipes. There are over eighty tasty Italian gradual cooker recipes to select from that you simply and your loved ones will take pleasure in! choose between an excellent number of pasta dishes, red meat dishes, fowl dishes, veal dishes, beef dishes, stews and soup dishes.
Причем все предметы подписаны, так что можно еще и английский учить попутно
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Additional info for Cooking the Russian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes
Sugar 8 egg yolks (save 2 egg whites)* 1 tsp. vanilla extract 2 tsp. ground cardamom ¥ tsp. salt 3 to 3¥ c. flour ∂ c. golden raisins ø c. slivered almonds ø c. chopped candied orange rind (optional) Glaze: 1 c. powdered sugar 2 tsp. lemon juice ∏ tsp. almond extract 2 to 3 tsp. warm water 64 1. In a large bowl, combine yeast, ø c. warm water, ø c. sugar, and warm milk. Stir until yeast and sugar have dissolved. Add 1 c. flour and stir until blended. Cover bowl with a towel and let stand in a warm place for one hour.
Bring to a boil over high heat. Reduce heat to medium-low and cover pan, leaving cover slightly ajar so steam can escape. Cook until potatoes can be easily pierced with a fork. Drain in a colander and rinse with cold water until cool. 4. While chicken and potatoes are cooking, place eggs in a large saucepan, cover with water, and bring to a boil over high heat. Remove from heat, cover pan, and let stand for 20 to 25 minutes. Rinse with cold water until cool. 54 5. Cool salad ingredients to room temperature before preparing salad.
3. Remove vegetables from Dutch oven with tongs. Discard onion and set carrot and beets aside to cool. 4. Peel potatoes and cut into quarters. Slice cabbage and green pepper into strips. Peel and slice raw carrot. 5. Add potatoes, cabbage, green pepper, raw carrot, parsley, salt, and remaining 1 c. broth or water. Cook for 20 minutes. Stir in tomato juice and cook for 8 to 10 minutes. 6. Peel the beets and cooked carrot, grate or chop finely, and add to soup. Cook for 10 to 15 minutes. *To make a completely vegetarian borsch, use vegetable broth instead of beef broth.