Recipes

Uighur cuisine. Powerade share with you the recipe of Uighur cuisine... our family preparing different dishes of several cultures-daddy of Uyghur, Russian mom live in Central Asia... actually all intertwined))) Now some will tell you about santah-prepare them in different others add the broth onion skins and cilantro instead of water for color, someone lays eggs, the fat... I will tell you the easiest and most delicious way of cooking, I cook that way. of course the time and attention you need to spend a lot-but it's worth it believe me... of course everyone has different tastes... but still... sanzy like seeds... photo of course I did not... Oh sorry...

Today I will tell you how to prepare a Caesar salad with chicken classic recipe

A wonderful salad recipe I suggested to my colleague, her name I called a salad. Very tasty, light, refreshing. Great dilutes the heavy main dishes, perfect for meat. Became one of my favorite salads.

A delicious layered salad with chicken liver for the festive table! All the ingredients are completely combined, it turns festive and sated!

Jusei - herbaceous plant, having properties of onions and garlic, is very useful, contains vitamin C. the season jusa and we love to cook different dishes from this remarkable plant. One of these dishes-pasties from djusai. I offer my version of cooking.

Achma is a type of khachapuri, but 6 -9 layers of dough that are boiled. It is very, very filling and very tasty. The main difficulty of ACMI is to very subtly roll out the dough.

The salad is very tasty and simple. For those who's liver can not stand. The liver can take any which you like best. I make it usually with pigs. Prepare this salad for many years, but looking at the website not found, so I decided to share with you this delicious recipe. If someone in your family doesn't like liver, this recipe he'll love (the smell of the liver not)!

Divine drink based on espresso. This is the MOST DELICATE of all types of coffee, which I had to try. Hot, fragrant, creamy vanilla flavor... mmmmmmmmmm... If You love a delicate coffee, I respect Latte and Cappuccino - this coffee will not leave You indifferent!

Yes, this Norwegian cake "VERDENS BESTE KAKE" in the translation it sounds like this! And this is the best cake in the world I give to all my best friends in the world)) especially, and a suitable occasion - the birthday of the Boy. For friends the best of everything in this world, flown!)))

In anticipation of the spring hunting season want to offer your recipe a wood Sandpiper.

Fluffy pancakes with kefir. Produces fragrant, soft as cushions.

Pancakes on kefir for this recipe literally melt in your mouth. They are fluffy and very soft. For me it's the perfect proportion of dough for pancakes on kefir.

Yes, Yes and Yes again the recipe with our tails /ass/. Every man is what he eats, loves, and I love the tails grilled, steamed, braised, smoked in any form. I looked in our favorite site not found this recipe. I tell you it is very tasty.

Mate tea — this tea is popular in Brazil, Argentina, Uruguay, Bolivia, but the birthplace of the tea of Paraguay. Now this is pleasant to the taste, tart drink is gaining points in other countries of the world. It has properties to stimulate the nervous system, it can be attributed to the calming energy resources.

Georgian national cuisine is definitely renowned for its variety of different dishes, including a huge range of recipes of delicious cakes. One of such dish is khachapuri, namely "Megrelian". This is a closed pellet, whose surface flaunts a mouth-watering layer of cheese crust, from the look at that drooling absolutely everyone. Soft yeast dough, a large amount of cheese inside and a delicious smell — so you can briefly describe it is one of the most delicious dishes of Georgian cuisine. The name of this dish consists of two words of the Georgian language. From the Georgian language "Hacha" is translated as "curd cheese" and "Puri" – "bread". Worth noting that even the order in which situated these words in the name of the dish, as it indicates the importance of this ingredient as cheese in this pastry. Recipe hachapuri Mingrelian differs from other types of khachapuri that cheese is to use not only inside the pastries, but they also sprinkle the top of the pie. When baking cheese, priceplendil on top, baked, melts and becomes mouth-watering shades of yellow and orange flowers. The history of this recipe originates in the middle ages in Samegrelo, Western Georgia. Then there was the yeast itself. And razryhlitelya function assumed bacteria yogurt, in whose honor and named the same as popular in the Caucasus region drink. Incidentally, he is famous for the fact that it is believed in the Caucasus the main product longevity. In principle, this is analogous to our yogurt. Due to the lack of these bacteria also use the conventional kefir. Traditionally in Georgia, khachapuri is cooked with Imeretian cheese. Density, density and composition it is similar to usual curds. Find outside the Caucasus region Imereti cheese is extremely difficult. Therefore, in the preparation of khachapuri use cheese feta. Sometimes, to give a salty taste also add cheese or soft cheese.

A poached egg is an egg boiled in hot water without a shell. Squirrels will be quite solid, while the yolk will be soft and creamy. However, if you do not follow a few important rules, then you will have a shapeless mass instead of a dense poached. 1) Take only fresh eggs. The protein of a stale egg in hot water is likely to melt. 2) They must be room temperature! 3) Add a little bit of lemon juice or vinegar to water to make the protein folding better. In an ideal use white vinegar, but also it's possible to use an apple or usual one. 4) Before you put the egg in the pan, it is better to break it into a bowl so that it is not damaged. 5) Do not cook more than 2-3 eggs in one pan. They can simply stick or the temperature will drop due to the large number of eggs, so the cooking time will increase or the result may not please you. In this recipe I will tell you how to properly prepare a poached egg. To do this, we will need directly the chicken egg itself, water, a little utensils and even less time: the entire cooking process will take about 5 minutes.

"Blooming water Lily in Russia! In the pond, where carp asleep, Bathed you. And suddenly she Surfaced as if from the bottom. And you asked her in the darkness: -"a Flower! In my mind, do you! And if I frustrate you?" "Rip. Don't be afraid. Will come to life!" The Lily hard to the top. The Lily like in the jar, Though very small, But with a human soul. "I wish that all the female half of the Scullion was a comfortable vessel in which you will be happy!!! Very tender, juicy and delicious salad. Specially for the contest "Scarlett March 8".

I want to introduce you an interesting dish of Transcarpathian cuisine.