By Gregory Plotkin, Rita Plotkin
Introduces the cooking and nutrition behavior of the Soviet Union, together with such recipes as borscht, poultry kiev, and pork stroganoff, and offers 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
Similar housekeeping, leisure books
Mathias Klotz (GG Portfolio) ДИЗАЙН, ДОМ и СЕМЬЯ,ЧЕЛОВЕК Издательство: Gustavo Gili Дата публикации: October 1997ISBN (eng): 8425217202 Язык: English / SpanishФормат: PDFРазмер: 6 MbКоличество страниц: 64Mathias Klotz (Santiago de Chile, 1965) sin duda alguna representa a esa juventud que trata de abrirse brecha frente a una casta sudamericana un tanto anquilosada.
;Tea Cozies КНИГИ ; ХОББИ и РЕМЕСЛА Автор: Коллектив Название: Tea Cozies Издательство: Guild of grasp Craftsman Год: 2007 Формат: PDFРазмер: 19. sixty five Mb Страниц: 152 Язык: английский Для сайта: www. mirknig. comAn crucial accent in your favourite teapot and the final word in homely convenience: tea cozies are a feel-good and enjoyable strategy to get pleasure from tea!
- Roman Provincial Coinage. Supplement 2
- The pre-Mohammedan coinage of Northwestern India
- La Mini-encyclopédie des aliments
Extra info for Cooking the Russian Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes
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. 2. In another large bowl, combine butter, ¥ c. sugar, and egg yolks. Add the yeast-flour mixture to butter mixture and stir well. Add vanilla extract, cardamom, salt, and enough flour to make a soft dough. Stir in raisins, almonds, and orange rind.
Dried parsley flakes ø tsp. salt 2 c. tomato juice 1 tsp. lemon juice pepper to taste sour cream and dill to garnish 1. Scrub beets and carrots. Cut one onion in half and place in a Dutch oven with beets and one carrot. 2. Add 11 c. beef broth (or 11 c. water with bouillon cubes) and bring to a boil. Reduce heat to medium and use a ladle or spoon to skim off foam that forms on surface. Cook for 20 to 25 minutes, or until vegetables are soft. 3. Remove vegetables from Dutch oven with tongs. Discard onion and set carrot and beets aside to cool.
2. Bring water to a boil over high heat. Add salt, reduce heat to mediumlow, and cover, leaving cover slightly ajar so steam can escape. Cook for 20 to 30 minutes, or until potatoes can be easily pierced with a fork. 3. While potatoes are cooking, prepare dressing. In a medium bowl, combine all ingredients except oil. Mix well with a whisk. Slowly add oil, beating constantly with whisk. Set aside. 4. Drain potatoes in a colander and set aside until cool enough to handle. Peel potatoes, toss with vinegar and oil dressing.