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STARTER:    Stuffed Eggs with Mushrooms

This stuffed egg recipe combines creamy yolks with earthy, savory mushrooms, creating a rich and elegant twist on classic deviled eggs—perfect for a gourmet appetizer or brunch bite!

 Appetizers

SOUP:     Chicken Noodle Soup

You can customize this soup any way you like. For example, remove the peas and add celery, or even add only celery instead of peas and corn...

 Soups

SALAD:    Napa cabbage and crab meat salad

"Napa cabbage, with its delicate, crinkled leaves and subtle sweetness, adds a delightful crunch and flavor to any dish."

 Salads

MAIN COURSE:    Pilaf

There can be as many recipes for pilaf as there are people who cook it... This is our family's pilaf recipe...

 Breakfast     Entrees     Dinner     Grill

DESSERT:    Торт "Эскимо"

(для формы 18 см)

 Baking     Tortes

NEW RECIPE

   Lightly Salted Cucumbers

   1. Wash cucumbers, put them in a bowl, pour cold water over them and let them sit. 2. Peel the garlic. 3. Wash dill and cherry and currant leaves (if using). 4. Put dill, cherry and currant leaves (if using) on ​​the bottom of the jar. Pack cucumbers tightly into the jar, alternating with garlic. Put mustard seeds, peppercorns and salt on top of the cucumbers. Pour cold water over everything. Close the lid. Shake. Leave for 2 days at room temperature. After 2 days, the cucumbers are ready. Then they need to be stored in the refrigerator!

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   Gravlax

   1. Combine salt and sugar in a bowl. 2. Dill: wash, dry with a clean towel and finelly chop. 3. Cut the salmon fillet into 2 pieces (crosswise). 4. On a piece of foil: place one tablespoon of of salt and sugar mixture, sprinkle with chopped dill and place one salmon filet skinside-down on sugar-salt-dill mixture. 5. Place 3.5 tablespoons of sugar-salt mixture on salmon filet and rub well into the salmon. 6. Set aside about 1 teaspoon of diil. Spread the rest of the dill on top of the fillet. 7. Repeat 5 with second salmon fillet. 8. Fold up both pieces with the skin on the outside. Sprinkle skinside of the second fillet with the rest of salt-sugar mixture and dill. 9. Cover with foil, place in container and chill in the refrigerator for 3 days. 10. Extract the marinated salmon from the skin and cut into very thin slices crosswise.

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