Union Nations

Ingredients: vegetable oil: 20 ml (0.7 fl oz) pickled cabbage with carrot: 600 g (21 oz) water: 2 l (68 pt) pork ham hock: 2 pc salt: 5 g (0.2 oz) white pepper: 5 g (0.2 oz) rosemary: 10 g (0.4 oz) garlic: 20 g (0.7 oz) onion: 4 pc bacon: 200 g (7.1 oz) salt: 5 g (0.2 oz) black pepper: 5 g (0.2 oz)

Just potatoes and eggs! This recipe was shown to me by a friend from Spain. Mastering classic Spanish dishes just got easier. This dish is a traditional Spanish omelet that only includes three ingredients, but each is used to create a flavorful omelet. My favorite recipe for tortilla de patatas or Spanish omelets. Share it with your friends today. This is so easy to make and so incredibly tasty and delicious that you and your loved ones can enjoy it! Ingredients: 4-5 potatoes 6 eggs 1 onion Olive oil Salt

Ingredients: salt: 1 kg (2 lb) pork belly: 2 kg (4 lb) LEAVE: 2 days garlic: 10 g (0.4 oz) water: 2 l (68 pt) salt: 20 g (0.7 oz) sugar: 10 g (0.4 oz) chili flakes: 3 g (0.1 oz) black peppercorns: 5 g (0.2 oz) bay leaves: 5 g (0.2 oz) LEAVE: 24 H dark rye bread : 3 slices coarse salt: 30 g (1.1 oz) black pepper: 10 g (0.4 oz) garlic: 10 g (0.4 oz) sweet paprika: 30 g (1.1 oz) garlic: 10 g (0.4 oz)

This antipasti Italian chicken wrap is loaded with tender grilled chicken breast, pesto, roasted red peppers, artichoke hearts, black olives, and mozzarella cheese — serve with a side of balsamic glaze for a touch of sweetness.

Ingredients: salt: 10 g (0.4 oz) black peppercorns: 10 g (0.4 oz) bay leaves: 3 pc onion skins: 100 g (3.5 oz) water: 2 l (68 pt) pork neck: 2 kg (4 lb) melted butter: 100 g (3.5 oz) garlic powder: 10 g (0.4 oz) ground coriander: 10 g (0.4 oz) sweet paprika: 10 g (0.4 oz) black pepper: 4 g (0.1 oz) salt: 7 g (0.2 oz) coal: 200 g (7.1 oz) cabbage: 200 g (7.1 oz) carrot: 1 pc cheddar: 100 g (3.5 oz) red onion: 1 pc parsley: 30 g (1.1 oz) yogurt: 200 g (7.1 oz) vegetable oil: 20 ml (0.7 fl oz) lemon juice: 10 ml (0.3 fl oz) chili flakes: 2 g (0.1 oz) mustard: 10 g (0.4 oz) salt: 3 g (0.1 oz)

У вас есть СОДА? Научили в дорогом ресторане, удивила Всех моих гостей! Ни одного ПРАЗДНИКА без них Ингредиенты Фарш 300 гр Соль 1 чай,л Сода 1/3 чай/л, Чёрный перец 0,5 чай.л, Молоко 3-4 чай,л Кукурузный крахмал 1 ст.л, Чеснок 2-3 зубчика Растительное масло 30 мл ✅✅✅✅✅✅✅✅✅✅ Лук 1-2 шт, Соль 1 чай.л, Уксус 9 % 3-4 ст.л, Всем приятного аппетита 😋

Ingredients: for the meat composition: minced chicken meat - 300 g (10.6 oz) minced meat - 200 g (7 oz) onion - 1 piece parsley - 20 g (0.7 oz) bread crumbs - 40 g (1.4 oz) mayonnaise - 40 g (1.4 oz) salt - 10 g (0.35 oz) black pepper -3 g (0.11 oz) basil - 3 g (0.11 oz) for the filling: ham - 100 g (3.5 oz) pressed cheese - 100 g (3.5 oz) grease with barbeque sauce - 50 g (1.76 oz) Rectangle’s size 24 x 28 cm (9.45 x 11 in) In the oven 200°C (392 °F) for 50 min, in aluminium foil In the oven 200°C (392 °F) for 10 min, grease with barbeque sauce

Ingredients: chicken wings: 1.7 kg (4 lb) soft butter: 150 g (5.3 oz) garlic: 20 g (0.7 oz) starch: 200 g (7.1 oz) soft butter: 80 g (2.8 oz) ketchup: 200 g (7.1 oz) honey: 20 g (0.7 oz) lemon juice: 20 ml (0.7 fl oz) lemon: 1 pc salt: 4 g (0.1 oz) black pepper: 4 g (0.1 oz) The salad: arugula: 150 g (5.3 oz) cherry tomatoes: 300 g (11 oz) avocado: 1 pc feta cheese: 100 g (3.5 oz) lemon juice: 15 ml (0.5 fl oz) olive oil: 20 ml (0.7 fl oz) salt: 3 g (0.1 oz) balsamic sauce: 20 g (0.7 oz)

Chili Chicken with Egg Fried Rice Ingredients for Chicken Preparation: Boneless chicken strips 1 kg Ginger garlic paste 1 tbsp Salt to taste Red chili flakes 1 tsp Black pepper powder 1 tsp Hot sauce 1 ½ tbsp Soy sauce 1 ½ tbsp Egg 1 Corn flour 2 tbsp All-purpose flour 3 tbsp Oil (for frying) as required Vinegar 1 tsp Ingredients for Scrambled Eggs: Eggs 4 Salt 1/2 tsp Black pepper powder 1/2 tsp Food color (1 tbsp milk + 1/4 tsp color) 1 tbsp Oil 1 tbsp Ingredients for Chili Chicken Gravy: Oil 1/4 cup Garlic (chopped) 1 tbsp Marinated chicken Green chilies (diagonal cut) 5-6 & 5-6 Capsicum (Julienne) 1 cup Lemon juice 1 tbsp Chicken stock 2 cups Salt to taste Black pepper powder 1 tsp Red chili flakes 1 tsp Hot sauce 1 tbsp Soy sauce 1 tbsp Sugar 1/2 tbsp Slurry (water + corn flour) 2 tbsp Ingredients for Egg Fried Rice: Oil 1/4 cup Garlic (chopped) 1 ½ tbsp Carrot (chopped) 1 cup Capsicum (chopped) 1 cup Cabbage (chopped) 1 cup Salt to taste Black pepper powder 1 tsp Soy sauce 1/2 tbsp Vinegar 1/2 tbsp Hot sauce 1/2 tbsp Boiled rice 4 cups Scrambled eggs Food color (optional) 1/2 tsp Green onion (chopped) 1/4 cup Directions for Chicken Preparation: In a bowl boneless chicken strips, ginger garlic paste, salt, black pepper powder, red chili flakes, hot sauce, soy sauce, egg, corn flour, all-purpose flour, vinegar and mix well. Marinate for 25-30 minutes. Heat oil in a pan, fry marinated chicken until light golden brown. Set aside. Directions for Scrambled Eggs Preparation: In a bowl add egg, salt, black pepper powder, food color and whisk until well combined. Heat oil in a pan, add the egg mixture, cook eggs until scrambled and fully cooked. Set aside. Directions for Chili Chicken Gravy Preparation: Now, in a wok heat oil and sauté chopped garlic for a minute. Add capsicum and green chilies and sauté for 2-3 minutes. Add fried chicken and give it a good mix. Now add soy sauce, hot sauce, salt, black pepper, red chili flakes, sugar, lemon juice and cook for 2-3 minutes over high flame. Add chicken stock and bring it to boil. When it starts to boil, add slurry while stirring in continuously and cook until the desired consistency of the gravy has reached. Lastly add lemon juice and cook for a minute. Garnish with more green chilies and take off the flame. Directions for Egg Fried Rice Preparation: In a pot, heat oil and sauté garlic for a minute. Add chopped carrot, capsicum, cabbage and sauté for 2-3 minutes. Add salt, black pepper powder, vinegar, soy sauce, hot sauce and cook for another 2 minutes over high flame. Add boiled rice, scrambled eggs and chopped green onion. Mix until veggies are well incorporated with rice for 2 minutes. Take off flame and serve with Chili Chicken Gravy. Preparation time: 15 minutes Cooking time: 40 minutes Serving: 6-7

Ingredients: 320g cookies. 90g sugar. 30 g cocoa powder. 150 ml milk. 60g butter. 150 g coconut flakes.

00:00 Recipe 1. Chickpea salad. 01:55 Recipe 2. Fish with vinaigrette. 05:14 Recipe 3. Green beans with potatoes. 08:25 Recipe 4. Cauliflower salad. 12:14 Recipe 5. Baked squid. 15:04 Recipe 6. Chicken skewers. 19:15 Recipe 7. Eggs with peas and potatoes. 22:19 Recipe 8. Baked sardines. 25:33 Recipe 9. Prawns in tomato sauce. 29:06 Recipe 10. Stewed turkey legs. 33:46 Recipe 11. Hake with baked vegetables Ingredients Recipe 1: Chickpea salad. Ingredients Recipe 2: Fish with tomato vinaigrette. The fish of your preference. Olive oil and salt. For the vinaigrette: A large tomato. Red onion, one tablespoon. Black olives, 6 -7 units. Fresh parsley, one tablespoon. Capers, one tablespoon. Extra virgin olive oil, 35 - 40 ml. Apple cider vinegar, 20 ml. Salt and pepper. Ingredients Recipe 3: Green Bean Skillet. Green beans, 350 g. Potatoes, 3 medium units. A red pepper. Half an onion. 3 garlic cloves. Olive oil, paprika, cumin, salt and pepper. Ingredients Recipe 4: Cauliflower salad. A small cauliflower. 5 - 6 eggs M. 2 large carrots. A cup of peas (I used frozen peas) Green olives, half a cup. Pickled gherkins, half a cup. Canned roasted peppers, half a cup. Canned tuna, 330 g. drained weight. To make the mayonnaise: 1 egg. 300 ml of oil. Better to mix different oils: 100 ml olive oil, 100 ml seed oil, 100 ml canned tuna oil. Salt and lemon. Ingredients Recipe 5: Baked squid. Whole squid or squid rings. Bread crumbs. Lemon zest. Salt, pepper, oregano, garlic powder. Black olives. Red pepper. Green pepper. Sweet paprika. Olive oil. Ingredients Recipe 6: Chicken skewers. Chicken breasts. Red pepper and green pepper. Potatoes. 3 garlic cloves. Salt, pepper, olive oil, parsley, onion powder, lemon juice. Ingredients Recipe 7: Eggs with peas and potatoes. Potatoes, 2 medium-sized units. Peas, 200 g. 3 - 4 eggs. An onion. Salt, pepper, paprika, cayenne, olive oil and fresh parsley. Ingredients Recipe 8: Baked sardines. For this recipe I have used half a kilo of small-caliber sardines. Potatoes. Red pepper. Onion. Garlic and parsley. Olive oil. White wine. Salt and pepper. Ingredients Recipe 9: Prawns with tomato sauce. Raw prawns, 600 g. An onion. 3 garlic cloves. Raw crushed tomato, 500 g. White wine, 150 ml. Dried oregano. Cayenne or chilli flakes. Fresh parsley. Salt, pepper and olive oil. Ingredients Recipe 10: Stewed turkey legs. Turkey legs, one per person. An onion. 4 - 5 cloves of garlic. 3 - 4 carrots. Potatoes, approximately one kilo. White wine, a glass. Chicken or vegetable broth, half a liter. Cherry tomatoes. Salt, pepper, cumin, fresh parsley and fresh rosemary. Olive oil. Ingredients Recipe 11: Hake with baked vegetables. Hake loins or fillets. Onion. Zucchini. Carrots. Cherry tomatoes or common tomato. Breadcrumbs, paprika, garlic powder, salt, pepper and olive oil.

What ingredients do I need for this recipe? The fish you choose. I cooked roosters. Olive oil and salt. For the vinaigrette: A large tomato. Red onion, one tablespoon. Black olives, 6 -7 units. Fresh parsley, one tablespoon. Capers, one tablespoon. Extra virgin olive oil, 35 - 40 ml. Apple cider vinegar, 20 ml. Salt and pepper. I hope you enjoy this recipe as much as I do. Thank you thank you thank you.

Ingredients: pork tenderloin: 2 pc salt: 12 g (0.4 oz) black pepper: 3 g (0.1 oz) cheddar: 150 g (5.3 oz) bacon: 200 g (7.1 oz) vegetable oil: 30 ml (1 fl oz) butter: 50 g (1.8 oz) red onion: 2 pc red bell pepper: 1 pc salt: 3 g (0.1 oz) black pepper: 2 g (0.1 oz) white wine: 100 ml (3.4 fl oz) chicken broth: 200 ml (6.8 fl oz) cooking cream: 150 g (5.3 oz) salt: 3 g (0.1 oz) black pepper: 2 g (0.1 oz)

Ingredients: vegetable oil: 40 ml (1.4 fl oz) red wine: 400 ml (14 fl oz) salt: 5 g (0.2 oz) sweet paprika: 4 g (0.1 oz) oregano: 4 g (0.1 oz) garlic: 10 g (0.4 oz) pork ham hock: 2 pc salt: 5 g (0.2 oz) black pepper: 5 g (0.2 oz) garlic: 20 g (0.7 oz) rosemary: 20 g (0.7 oz) onion: 400 g (14 oz) bacon: 200 g (7.1 oz) red bell pepper: 1 pc black pepper: 4 g (0.1 oz) salt: 4 g (0.1 oz) vegetable oil: 10 ml (0.3 fl oz) pickled cabbage with carrot: 800 g (28 oz)

What ingredients do I need for this recipe? Hake loins or fillets. Wheat flour, all purpose. Eggs, one or two. Oil for frying. Salt, pepper and lemon. For the salad: Young spinach leaves. Strawberries. 50 g of soft cheese, whichever you like the most. (Suggestion: soft goat cheese). Olive oil, balsamic vinegar, salt and pepper. I hope you enjoy the battered hake as much as I do. Thank you thank you thank you.

Ingredients: pork belly: 2 kg (4 lb) soft butter: 100 g (3.5 oz) parsley: 20 g (0.7 oz) garlic: 7 cloves salt: 2 g (0.1 oz) black pepper: 2 g (0.1 oz) ground coriander: 4 g (0.1 oz) onion: 2 pc butter: 30 g (1.1 oz) onion: 1 pc green apple: 1 pc garlic: 2 cloves sugar: 10 g (0.4 oz) flour: 15 g (0.5 oz) cooking cream: 250 g (8.8 oz) black pepper: 4 g (0.1 oz) salt: 4 g (0.1 oz) soy sauce: 30 ml (1 fl oz)

Ingredients: cabbage: 1 pc black pepper: 5 g (0.2 oz) salt: 5 g (0.2 oz) red onion: 1 pc chicken breast: 1 pc milk: 200 ml (6.8 fl oz) LEAVE: 30 MIN Greek yogurt: 50 g (1.8 oz) eggs: 2 pc black pepper: 5 g (0.2 oz) salt: 5 g (0.2 oz) tomatoes: 2 pc cheese: 150 g (5.3 oz) The salad: red cabbage: 1 pc pickled cucumbers: 5 pc canned corn: 200 g (7.1 oz) sour cream: 30 g (1.1 oz) black pepper: 5 g (0.2 oz) salt: 5 g (0.2 oz) dill: 10 g (0.4 oz)

Ingredients: black peppercorns: 5 g (0.2 oz) salt: 8 g (0.3 oz) onion skins: 50 g (1.8 oz) water: 1.5 l (51 pt) pork neck: 1.8 kg (4 lb) sweet paprika: 5 g (0.2 oz) garlic powder: 7 g (0.2 oz) ground coriander: 7 g (0.2 oz) salt: 3 g (0.1 oz) black pepper: 3 g (0.1 oz) coal: 200 g (7.1 oz) Sauce: vegetable oil: 10 ml (0.3 fl oz) butter: 15 g (0.5 oz) red onion: 25 g (0.9 oz) garlic: 10 g (0.4 oz) mustard: 60 g (2.1 oz) soy sauce: 20 ml (0.7 fl oz) hot sauce: 5 g (0.2 oz) honey: 15 g (0.5 oz)

Ingredients Chicken wings - 1 kg Garlic - 3 pcs Ginger - 1 tsp Honey - 1 tbsp Orange - 2 pcs Butter Green onion Salt Pepper Chili pepper Bon appetit! 😘

Ingredients: • 500 g lamb (if possible from a male lamb - belly, ribs or top round) • 50 - 100 g lamb tail fat (depending on the fat content of the meat) • 1 tsp salt (about 5 g)* • 2 tsp paprika powder (about 5 g)* • Optional: finely chopped red paprika pepper • Lavash or pita bread, chopped onions, tomatoes, chilies to serve * (between 3% - 8% of the meat according to the registered recipe) Instructions: 1. Remove the sinews and connecting tissues of the lamb and cut into smaller pieces 2. Let the meat rest in the fridge overnight and 30 min in the freezer before starting to chop 3. Depending on the fat content of the meat, add lamb tail fat by cutting into small pieces (i.e. if you are using leg of lamb instead of ribs or belly) 4. The total fat content should be between 15 – 30 %. 5. With a big cleaver or mezzaluna (use kebab knife if available), mince the meat 6. At this point, be careful not to smash the meat, just cut into smaller pieces to bring together 7. Once the meat is roughly minced, add 1 tsp salt and 2 tsp paprika 8. Optionally, chop 1 med size paprika pepper, squeeze the excess liquid and add to the mixture 9. Gently mix to combine all and chop with the knife to incorporate all ingredients 10. Divide into 120 – 150 g pieces and let the meat cool a bit in the fridge 11. Keep the skewers in the fridge to cool them down, as it helps with forming the kebabs and they will not fall down easily if both the meat mixture and the skewers are cold. 12. Wet your fingers and thread each portion onto large flat kebab skewers Tips: a. Keep the meat and the skewers in the freezer for 20 – 30 minutes. This way, the meat will firm up and the skewers will be cold and the threading the meat onto skewers will be easier. b. First, thrust the skewer into the meat, and slowly push down with your fingers to evenly layer the meat on the skewer c. Gently press with your fingers (between the thumb and middle fingers) from top to bottom to evenly distribute the meat on the skewer d. Close the ends by sealing the meat with your fingers e. If possible, store the skewered kebabs in a fridge while preparing the BBQ 13. Prepare the grill with charcoals and first roast the tomatoes and the chilies 14. Once the charcoal is ember and medium hot, start grilling the kebabs 15. Rotate the skewers after 30 - 60 secs, once the bottom side is slightly cooked, avoiding the meat from falling off the skewers 16. After 2 - 3minutes, once the fat starts dripping, remove the kebabs, layer between lavash bread and soak up the excess fat (avoids excessive flames and bread is flavored with the melting fat) 17. This will enhance the taste of the lavash and avoid flames on the grill 18. Once the kebabs are cooked (about 3-4 minutes per side, 6 - 8 minutes in total), transfer the kebabs onto the plate on top of the lavash bread. Rotate frequently to cook evenly and avoid the meat from falling down) 19. Serve the kebabs on a large platter together with flatbreads, onion salad, roasted tomatoes and chilies

Ingredients: Zucchini (350g) Carrots (180g) Bell peppers (250g) Onion (150g) Eggplant (500g) Potatoes (500g) Tomatoes (200g) Olive oil Salt Black pepper Onion powder Garlic powder Cumin Paprika Instructions: Cut all the vegetables into fries-sized pieces and the tomatoes into small wedges. Place the prepared vegetables into a roasting pan. Drizzle olive oil generously over the vegetables. Season with salt, black pepper, onion powder, garlic powder, cumin, and paprika to taste. Preheat your oven to 350°F (180°C). Roast the seasoned vegetables in the preheated oven for approximately 40 minutes, or until they become tender and slightly browned. While the vegetables are roasting, prepare the tomato sauce: In a pot, add a small amount of vegetable oil. Sauté chopped onions (200g) until they change color. Add five cloves of chopped garlic (20g) and sauté until fragrant. Stir in hot peppers (optional), tomato paste (2 tbsp/40g), and two diced tomatoes (350g). Season with cumin, coriander, paprika, black pepper, turmeric, salt, and vegetable bouillon to taste. Pour in half a cup of water and add one cup of sweet peas. Let the sauce simmer for 5 minutes. Once the roasted vegetables are ready, remove them from the oven. Add the roasted vegetables to the prepared tomato sauce. Place the vegetable and sauce mixture back in the oven, using the same temperature settings, for an additional 15 minutes to let the flavors meld. Garnish with fresh coriander before serving. Enjoy your delicious oven-roasted vegetables! Perfect as a side dish or a satisfying vegetarian main course with rice and or bread.

Ingredients: (500 grams) of chopped onion Vegetable oil Cardamom Bay leaves Salt Black pepper (20 grams) of chopped garlic Whole hot peppers One whole chicken, cut into pieces Paprika Vegetable bouillon Two tablespoons of pomegranate molasses (30 ml) Coriander (for garnish) Instructions: Heat a pan with a drizzle of vegetable oil over medium heat. Sauté the chopped onion until golden brown. Stir in cardamom, bay leaves, salt, and black pepper to the sautéed onions. Let the flavors meld together while you prepare the chicken. Set aside a portion of the sautéed onion for later use. Transfer the rest to the bottom of a Tagine or a deep oven-safe dish. Add chopped garlic and a few whole hot peppers to the Tagine. Season the chicken pieces generously with salt, black pepper, and paprika on both sides. Using the same pan used for frying onions, sear the seasoned chicken pieces until they develop a golden crust on both sides. Arrange the seared chicken pieces on top of the sautéed onion in the Tagine. Add the reserved onion on top of the chicken. Scatter a few more chopped garlic cloves and whole hot peppers over the chicken for an extra kick (optional). Preheat the oven to 400°F (200°C). In the same pan used for searing the chicken, pour in half a cup of water. Add vegetable bouillon, pomegranate molasses, salt, and black pepper. Bring the mixture to a boil over medium heat, allowing the flavors to meld. Once the mixture boils, pour it over the chicken in the Tagine, ensuring all the pieces are coated evenly. Cover the Tagine with its lid and place it in the preheated oven. Bake the chicken for approximately one hour, or until it's cooked through and tender. Once done, carefully remove the Tagine from the oven. Garnish the Pomegranate Molasses Chicken Tagine with fresh coriander for a burst of color and flavor. Serve the deliciously fragrant chicken alongside rice or bread, and enjoy a meal bursting with Middle Eastern-inspired flavors!

Ingredients: One kilogram minced lamb Red bell pepper, chopped (150 grams) Grated garlic (15 grams) One tablespoon chili flakes One tablespoon paprika or smoked paprika One teaspoon salt Half a teaspoon black pepper For the Salad: Red onion, chopped (250 grams) Half a cup chopped parsley One tablespoon sumac Salt and black pepper, to taste Instructions: In a bowl, combine the minced lamb, chopped red bell pepper, and grated garlic. Mix well. Strain the juices from the chopped red bell pepper and add the strained peppers to the meat mixture. Add chili flakes, paprika or smoked paprika, salt, and black pepper to the meat mixture. Mix until all the ingredients are evenly incorporated. Wet your hands with water to prevent the meat from sticking. Take a handful of the meat mixture and shape it onto skewers or wooden sticks, forming the Adana kebab. Press the meat gently to ensure it sticks onto the skewers. Repeat with the remaining meat mixture. Place the shaped kebabs in the refrigerator and let them rest for 20 minutes to firm up. In the meantime, prepare the salad. In a separate bowl, combine the chopped red onion, chopped parsley, sumac, salt, and black pepper. Mix well and refrigerate until serving. Heat a griddle or grill pan over medium heat and lightly grease it with vegetable oil. Place the kebabs on the hot griddle and sear them from all sides until they are cooked through and nicely browned. While cooking, drizzle a little bit of vegetable oil over the kebabs to keep them moist and add flavor. Once cooked, remove the kebabs from the griddle and transfer them to a hot sizzler pan for presentation. To serve, spread a portion of the prepared salad on a serving platter. Place the cooked kebabs on top of the salad. Turkish Adana kebabs are now ready to be enjoyed. Serve them hot as a main course with traditional accompaniments like flatbread, yogurt, and additional salad if desired. Note: Cooking times may vary, so adjust accordingly to ensure the kebabs are thoroughly cooked and juicy.

Time codes: 0:00 Recipe 1 7:48 Recipe 2 15:22 Recipe 3 RECIPE 1: 1 kg of beef Any cut of beef is suitable for this recipe, even the toughest 400g onions 100-120g butter 50ml water Cook covered over medium heat for 60 minutes 3 cloves of garlic 1½ to 2 teaspoons salt Black pepper 1 tsp apple cider vinegar Cook for 60-90 minutes until the meat is tender 2-3 eggplants 1-2 zucchini Salt oil for frying 1 large onion 1-2 peppers 2 tomatoes 1 tsp khmeli-suneli Black pepper 1-2 cloves of garlic Dill (parsley and coriander, to taste) RECIPE 2: 800g beef or veal You can use any part of the beef, even the cheapest and toughest ½ teaspoon thyme ½ teaspoon basil ½ teaspoon paprika 2 tablespoons soy sauce 30g butter 50ml water 40 ml olive oil 3 cloves of garlic 2-3 onions potatoes 6 to 7 potatoes Season with salt 50ml water Add 1 tablespoon olive oil 20-30g butter 1 clove of garlic Parsley thyme Garlic powder Garlic RECIPE 3: 500g beef 1 teaspoon baking soda 1 ½ tablespoons ginger Black pepper ½ teaspoon chicken seasoning (or other) ½ tablespoon ginger 1 clove of garlic ¾ tablespoon cornstarch 1 tablespoon oyster sauce 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon toasted sesame oil (or other vegetable oil) 2 peppers 2 red onions 1 carrot 2 cloves of garlic Some hot pepper 1 tablespoon ginger Add 1 carrot Add onions and peppers ½ teaspoon chicken seasoning 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon cornstarch 60ml water Green onions A little sesame oil (optional) Delicious beef with vegetables is ready! Bon appetit!

Ingredients: 1 piece chicken Onion 1 piece Garlic 2 cloves Tomatoes 2 pcs Vegetable oil 500ml Potatoes 1.5kg Butter 140g Bay leaf 2 pcs Salt 1.5 teaspoons Pepper, coriander, cumin 1 teaspoon each For the salad Cabbage 1/2 pcs 1 piece carrot Garlic 2 cloves Hot pepper 1 pc Vegetable oil 20ml Soy sauce 1 tablespoon Oyster sauce 2 tablespoons