Первый альтернативный
 

Помидоры, фаршированные креветками

ноября 5, 2011

500 г. помидоров. Для фарша: 250 г. консервированного мяса  креветок,

100 г. риса, 100 г. репчатого лука, 75 г. маргарина, зелень, соль, моло-

тый черный перец, 100 г. сметаны.

Из помидоров, срезав верхушку, вынуть часть мякоти. Приготовить  фарш

из припущенных креветок, отварного рассыпчатого риса, пассированного лу-

ка, петрушки, соли, перца. Помидоры заполнить фаршем, сбрызнуть жиром  и

запечь. При подаче на стол, полить сметаной.



Информация для иностранных посетителей:



750 g green beans, 250 grams of carrots, 2 onions, 1 glass of red wine, 125 grams of lean smoked bacon, 2-3 tbsp. finely chopped herbs, salt and pepper. Washed, cut narrow strips of cabbage dropped to a strainer and dry. Then finely chop the onion and put it out a little bacon, cut into cubes. Add the cabbage. Instead of water, add a little more broth, salt, cumin and add supply to extinguish. When the cabbage is tender, sprinkle a little flour, add sugar and drizzle with vinegar and boiled. After quenching mix well, give cabbage to boil again over low heat and remove from heat. Cabbage Bohemian 2.1 small chicken, 2 tbsp. tablespoons chicken fat or butter, chopped into cubes 60-100 g fat, 8 small onions, 125 grams mushrooms, 1 glass of brandy, ? liter of red wine, 3-4 stalks of thyme, 1 bay leaf 1 garlic clove, 1 tbsp. spoonful of flour, salt and pepper. The fish is cleaned, washed, cut off the fins, heads, tails (small fish left whole), split into pieces (preferably removed bone). Onion cut into large rings and fry in vegetable oil, add sliced ??tomatoes, green onions, parsley, thyme, bay leaf, garlic pounded n peel an orange. All a bit put out, then add the tails, heads, fins and a fish with a denser meat (eel, halibut), add salt and cover with water so that all the fish was covered and put on a strong fire to boil water quickly, and cook for 7.8 min. Then add the fish with a softer meat and cook for 7 minutes. Buyabess cook no more than 15 minutes. Then, remove the soup from the heat, add a good white wine, pepper and hard to put on quite a weak flame for 5 minutes. Fish broth through a sieve. Put it toasted or fresh bread slices and pour the soup into bowls. Fish submitted separately on a heated platter. Sprinkle with parsley. Asparagus under cold vinaigrette Peas in French

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