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STARTER:    Tomatos and Peppers Dip

"Good food is the foundation of genuine happiness." – Auguste Escoffier

 Appetizers

SOUP:    Beef Chili Soup (Chili Con Carne)

Chili soup, or chili con carne, originated in 19th-century Texas, blending Mexican and Native American influences. It began as a simple stew of meat, chili peppers, and spices, gaining popularity through San Antonio’s "Chili Queens" and later spreading across the U.S.

 Soups

SALAD:    Classic Potato Salad

Feel free to adjust the ingredients and seasonings to your taste. Some variations include adding pickles, capers, or using a different type of mustard.

 Salads

MAIN COURSE:    Grilled Portobello Mushrooms Stuffed with Feta and Herbs

Portobello mushrooms are actually fully grown cremini mushrooms, and their large “steak-like” caps were embraced by chefs as a vegetarian grilling star in the 1980s. When grilled, they absorb flavors beautifully—making them the perfect base for a salty, creamy feta filling with fresh herbs.

 Breakfast     Entrees     Dinner     Grill

DESSERT:    Kiev

If you eat the whole cake without cutting it, it turns out that you ate only one piece. :)

 Baking     Tortes

NEW RECIPE

   Tartare Sauce

   Makes: about 1/2 cup | Time: 10 minutes 1. Finely chop the pickle into very small pieces. 2. Roughly chop the capers. 3. Wash the green onion. Finely chop. 4. In a bowl, add mayonnaise. Add chopped pickle, capers, and green onion. Mix well. 5. Add salt and black pepper to taste. Stir until fully combined. 6. Let the sauce sit for 10–15 minutes to develop flavor. TIPS: - Chop everything finely for the best texture. - Add a few drops of lemon juice if you want a brighter taste. - Keep refrigerated and use within 2–3 days. SERVING IDEAS: - Perfect with fish, seafood, fries, or sandwiches.

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THE MOST POPULAR

   Crust pie with bacon and onion

   Use a baking tray with rims to avoid dripping in the oven. 1. Mix flour, water, oil and the salt in a bowl. 2. Knead the dough thoroughly on a floured work surface. Form a ball and cover with a plastic wrap. Set aside. 3. Add salt, pepper and thyme into cup with yogurt and stir a little. 4. Cut the onion into two pieces. Cut each piece into fine halfrings. 5. Cut bacon slices into small squares. 6. Line the bottom of a baking tray with rims with parchment paper. 7. Remove the plastic wrap from the dough. Roll out the dough on a floured surface into a thin sheet about the size of a baking sheet. 8. Transfer the dough onto a baking sheet. 9. Put yogurt on the dough and spread over the entire surface of the dough, leaving only 1 cm free from the edge. 10. Put a layer of bacon slices on top; a layer of onion on top of the bacon; a layer of cheese on top of the onion. 11. Preheat the oven to 410F (gas oven). 12. Bake the pie on the middle rack of the oven for about 15 min. The unsealed edges of the pie should be slightly golden brown.

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