Recipes from around the world – Volume 2 - 2x2successteam.com

Recommendations

Info

Recipes from around the world – Volume 2 Zhul'yen Kurinyi V Kokotnitsakh 4 Servings 1/4 lb musrooms washed 8 oz chicken boneless & skinless 5 T butter 1 onion lg. 1/2 t nutmeg fine,Ground 1/2 c swiss cheese,Grated 3 T sour cream (or plain yogurt) Mince the onion. Mince the mushrooms, and the chicken together. Cook the onion in 4 T of melted butter. When onions are done add the chicken-mushroom mixture and cook for 5 minutes aqdding salt & pepper to taste. Remove frm the heat and stirin the sour cream and the nutmeg. Preheat the oven to 400 degrees F. Spoon the chicken mixture into 4 ramekins and sprinkle with grated cheese. bake for 10 minutes the serve hot. 1256
Zyleone Recipes from around the world – Volume 2 1257
Page 1 and 2:
Recipes from around the world - Vol
Page 3 and 4:
Mango Bombe Parfait Torte Plain Ome
Page 5 and 6:
Apple Lokshen (Noodle) Kugel (Sweet
Page 7 and 8:
Bratwurst In Beer, Berlin Style Rec
Page 9 and 10:
Essig Krautersauce Recipes from aro
Page 11 and 12:
Gruibensalat (Crackling Salad) Reci
Page 13 and 14:
Kartoffelloibla (Swabian Croquettes
Page 15 and 16:
Pflaumenkuchen (Plum Cake) Recipes
Page 17 and 18:
Schledderles-Suppe (Schlettersuppe)
Page 19 and 20:
Weiner Schnitzel Weinkuechle (Wine
Page 21 and 22:
Page 23 and 24:
Steak And Guinness Pie (Irish) Tom
Page 25 and 26:
Georgian Fruit Buns Georgian Potato
Page 27 and 28:
Lobio Soup (Red Bean Soup) Recipes
Page 29 and 30:
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
Brioches 12 Servings 2 1/4 c flour,
Page 37 and 38:
1/2 c dry white wine,water or -brot
Page 39 and 40:
2 T butter,Softened 12 lg croutons
Page 41 and 42:
Page 43 and 44:
1 lb knackwurst 1 lb italian sausag
Page 45 and 46:
1 T fresh parsley,Minced -(optional
Page 47 and 48:
3 bay leaves Recipes from around th
Page 49 and 50:
Page 51 and 52:
Franconia Root Vegetables 6 Serving
Page 53 and 54:
Page 55 and 56:
Page 57 and 58:
Gratin Of Melting Potatoes 8 Servin
Page 59 and 60:
3 T brandy 1 egg 1 1/2 T fresh basi
Page 61 and 62:
Page 63 and 64:
Home Made French Dressing 1 Serving
Page 65 and 66:
Page 67 and 68:
Madeira Cream Sauce 6 Servings 2 sh
Page 69 and 70:
1 1/2 c water Recipes from around t
Page 71 and 72:
Page 73 and 74:
Plain Omelet With Cheese 1 Servings
Page 75 and 76:
2 lg eggs 1/2 t water Salt Black pe
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Page 83 and 84:
1 T olive oil 3/4 c onions,chopped
Page 85 and 86:
1/2 t salt 1/8 t white pepper 1/8 t
Page 87 and 88:
2 t lemon juice 1 egg ROLLING MIXTU
Page 89 and 90:
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
Shirred Eggs 1 Servings 1 t butter
Page 97 and 98:
Season to taste with salt and peppe
Page 99 and 100:
4 Servings 1 salmon fillet,1 inch t
Page 101 and 102:
1 T butter SPANISH FILLING 1/2 T bu
Page 103 and 104:
2 t lemon juice 1 egg ROLLING MIXTU
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
-minced 1/2 lb mushrooms,sliced 1 b
Page 111 and 112:
Page 113 and 114:
Vegetable Cassoulet STOCK Recipes f
Page 115 and 116:
4 lb venison,cut in 2" chunks 1 car
Page 117 and 118:
Page 119 and 120:
Yields: 2 cups Recipes from around
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Alkovendressing 1 Servings 40 g sal
Page 127 and 128:
Almond Crescent Cookies 1 Servings
Page 129 and 130:
Page 131 and 132:
4 eggs 1 T anise seed or 1 few drop
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Apfelstrudel (Apple Strudel) 6 Serv
Page 139 and 140:
Apple And Cream Kuchen 4 Servings 1
Page 141 and 142:
Apple And Rum Custard Cake 8 Servin
Page 143 and 144:
8 oz medium egg noodles 1/4 c marga
Page 145 and 146:
1 lb brown sugar 1 t baking powder
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Page 153 and 154:
Baltic German Beet Relish 1 Serving
Page 155 and 156:
Page 157 and 158:
4 lb veal neck 1 1/2 oz crisco 2 be
Page 159 and 160:
600 ml beef stock,well flavoured Re
Page 161 and 162:
oom temperature. Barvarian Sausage
Page 163 and 164:
Barvarian Veal 4 Servings 1 lb veal
Page 165 and 166:
Baslerleckerli 1 Servings 3 oz oran
Page 167 and 168:
Page 169 and 170:
4 Servings 4 potatoes,medium 4 baco
Page 171 and 172:
Serves 4. Recipes from around the w
Page 173 and 174:
Page 175 and 176:
Bavarian Roast Suckling Pig 1 suckl
Page 177 and 178:
Page 179 and 180:
Bayerisch Kraut 1 Servings 1 white
Page 181 and 182:
1 qt strawberries,fresh 3/4 c sugar
Page 183 and 184:
1 c ice cream,vanilla 1 t vanilla 1
Page 185 and 186:
pieces. Recipes from around the wor
Page 187 and 188:
Page 189 and 190:
Bee Sting (Bienenstich) 1 Servings
Page 191 and 192:
Beef Rolls 4 Servings 4 sandwich (o
Page 193 and 194:
4 Servings Recipes from around the
Page 195 and 196:
2/3 c carbonated soda water 1 t sal
Page 197 and 198:
Page 199 and 200:
Page 201 and 202:
Page 203 and 204:
Birnensuppe (Pear Soup) 2 Servings
Page 205 and 206:
4 Servings 60 g butter (1/4 cup) 2
Page 207 and 208:
1 t salt 1 t worcestershire sauce 1
Page 209 and 210:
Page 211 and 212:
Blueberry Kuchen Recipes from aroun
Page 213 and 214:
Page 215 and 216:
Page 217 and 218:
Boiled Red Cabbage 6 Servings 2 oz
Page 219 and 220:
4 Servings 125 g meat [mixture of,G
Page 221 and 222:
1 clove 25 g (1 oz.) german butter
Page 223 and 224:
2 T butter Pepper Salt Recipes from
Page 225 and 226:
Page 227 and 228:
Page 229 and 230:
Page 231 and 232:
Page 233 and 234:
1 pepper 1 onion,chopped 1 caraway
Page 235 and 236:
Page 237 and 238:
Page 239 and 240:
Page 241 and 242:
Page 243 and 244:
Page 245 and 246:
Cheese Strata 4 Servings 10 sl brea
Page 247 and 248:
3 T margarine,melted Recipes from a
Page 249 and 250:
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
1 stewing chicken 1 cold water 1 sa
Page 257 and 258:
Page 259 and 260:
Page 261 and 262:
Christmas Borscht 8 Servings 32 oz
Page 263 and 264:
Cinnamon Kuchen 1 Servings 1 egg,be
Page 265 and 266:
Classic German Burgers 6 Servings R
Page 267 and 268:
1 c sugar 6 1/2 c flour 1 *dissolve
Page 269 and 270:
1 t prepared mustard 1/4 t garlic s
Page 271 and 272:
1. Season the meat, rub in good. Re
Page 273 and 274:
Crumb Cake 6 Servings Recipes from
Page 275 and 276:
Cucumber And Potato Soup 4 Servings
Page 277 and 278:
Cucumber Relish Salad 4 Servings 2
Page 279 and 280:
Page 281 and 282:
1 temp 1 c butter,at room temp. 2 c
Page 283 and 284:
1 milk (a little) Recipes from arou
Page 285 and 286:
another 15 minutes. Recipes from ar
Page 287 and 288:
Page 289 and 290:
Page 291 and 292:
Dodd's Lebkuchen 3 Servings 3 c all
Page 293 and 294:
1 lb tender beef goulash 10 little
Page 295 and 296:
1/2 c onion,diced 1 T lemon juice 8
Page 297 and 298:
Page 299 and 300:
Page 301 and 302:
Page 303 and 304:
Page 305 and 306:
500 g flour (a generous lb) 1/2 l w
Page 307 and 308:
1 yellow turnip [substitute -carrot
Page 309 and 310:
Page 311 and 312:
cantaloupe, or plump raspberries. R
Page 313 and 314:
Page 315 and 316:
Page 317 and 318:
4 Servings 1/2 lb ground beef,lean
Page 319 and 320:
1 lb* flour (probably 4 1/2 -cups l
Page 321 and 322:
1/2 peel of orange 1/2 peel of lemo
Page 323 and 324:
Page 325 and 326:
Filled Mini Cucumbers 4 Servings 3
Page 327 and 328:
Page 329 and 330:
Flaedle 4 Servings 200 g flour (1 3
Page 331 and 332:
3 1/2 c flour,unbleached, sifted Re
Page 333 and 334:
Page 335 and 336:
produce a smooth, creamy sauce. Rec
Page 337 and 338:
Page 339 and 340:
20 Servings 2 2/3 oz pears,dried 3
Page 341 and 342:
1 t vanilla 4 c flour 1 t soda 1 t
Page 343 and 344:
Page 345 and 346:
Page 347 and 348:
Page 349 and 350:
Page 351 and 352:
2 c sugar 1 1/2 c farina 6 to 7 egg
Page 353 and 354:
Page 355 and 356:
Page 357 and 358:
Gefuellte Maultaschen 4 Servings 25
Page 359 and 360:
the pasta once. Recipes from around
Page 361 and 362:
Page 363 and 364:
2 t paprika 2 bay leaves 6 cloves,w
Page 365 and 366:
Page 367 and 368:
Page 369 and 370:
Page 371 and 372:
3 lb beef roast,chuck 1 T oil 1 c w
Page 373 and 374:
1/4 c water 1 salt Recipes from aro
Page 375 and 376:
Page 377 and 378:
Page 379 and 380:
Goulash Soup [gulyassuppe] 5 Servin
Page 381 and 382:
Green-Bean Salad 4 Servings 1 lb gr
Page 383 and 384:
Grilled Herb Schnitzel 4 Servings 1
Page 385 and 386:
2 T coconut,grated 1 clove garlic 1
Page 387 and 388:
1 nutmeg to taste,Ground Recipes fr
Page 389 and 390:
Page 391 and 392:
Gruibensalat (Crackling Salad) 4 Se
Page 393 and 394:
Page 395 and 396:
Grune Bohnen Mit Birner 4 Servings
Page 397 and 398:
Page 399 and 400:
2 T vegetable oil 8 c water 1 t sal
Page 401 and 402:
1/2 t salt 4 c flour,unbleached, un
Page 403 and 404:
Page 405 and 406:
Page 407 and 408:
Hackbraten (Falscher Has) 4 Serving
Page 409 and 410:
Page 411 and 412:
4 Servings 3/4 lb fresh egg noodles
Page 413 and 414:
1 leek 7 T butter 1 lg onion 4 T fl
Page 415 and 416:
Page 417 and 418:
Haselnussmakronen 20 Servings Recip
Page 419 and 420:
Page 421 and 422:
Hasenoehrle (Rabbit Ears) 4 Serving
Page 423 and 424:
Page 425 and 426:
1/2 t caraway seeds 1/2 t pepper 10
Page 427 and 428:
Page 429 and 430:
Holdermus (Elderberry Mush) Recipes
Page 431 and 432:
Page 433 and 434:
Hot Dutch Potato Salad 1 Servings 4
Page 435 and 436:
Hot German Bean Salad 6 Servings 1/
Page 437 and 438:
Hot German Potato Salad 6 Servings
Page 439 and 440:
3 T sugar 2 T water 1/2 t salt 1/4
Page 441 and 442:
1/2 t pepper 3 potatoes,medium 3 T
Page 443 and 444:
Page 445 and 446:
Page 447 and 448:
Janet's Christmas Stollen 1 Serving
Page 449 and 450:
Jean's Sauerkraut Hotdish 6 Serving
Page 451 and 452:
1 Servings 8 7/8 oz margarine 7 oz
Page 453 and 454:
1/4 lb sugar Recipes from around th
Page 455 and 456:
Page 457 and 458:
Add to soup just before serving. Se
Page 459 and 460:
Page 461 and 462:
Page 463 and 464:
4 apples,med. peel and slice 1/2 c
Page 465 and 466:
Page 467 and 468:
Page 469 and 470:
Page 471 and 472:
Page 473 and 474:
Page 475 and 476:
4 Servings 200 g potatoes [that hav
Page 477 and 478:
2 eggs 1 T sour cream (or milk) 3 T
Page 479 and 480:
- 1 tbsp,) Recipes from around the
Page 481 and 482:
Page 483 and 484:
Page 485 and 486:
Katzeng'schrei (Caterwauling) 4 Ser
Page 487 and 488:
Page 489 and 490:
1 T vegetable oil 1/2 t salt 1/8 t
Page 491 and 492:
1 qt beef broth Recipes from around
Page 493 and 494:
Page 495 and 496:
Page 497 and 498:
Page 499 and 500:
Konigsberg Meatballs 4 Servings 3/4
Page 501 and 502:
Kraeuterbutter 1 Servings 80 g of b
Page 503 and 504:
25 g fresh yeast (.9 oz) 1 3/4 l mi
Page 505 and 506:
Page 507 and 508:
Page 509 and 510:
Page 511 and 512:
salt and freshly milled pepper. Rec
Page 513 and 514:
Page 515 and 516:
Page 517 and 518:
Page 519 and 520:
Page 521 and 522:
Page 523 and 524:
Lebkuchen (Spice Bars) 12 Servings
Page 525 and 526:
Page 527 and 528:
Page 529 and 530:
Page 531 and 532:
Marinated Potato Salad 4 Servings 2
Page 533 and 534:
Page 535 and 536:
Marzipan (Candies) 2 Servings 1 lb
Page 537 and 538:
Page 539 and 540:
1 dough 1 c sugar 1 c margarine 1 e
Page 541 and 542:
Page 543 and 544:
Page 545 and 546:
covered with syrup. Recipes from ar
Page 547 and 548:
Page 549 and 550:
Nuernberger Rostbratwuerste 6 Servi
Page 551 and 552:
12 Servings 1 leg of fresh pork,bon
Page 553 and 554:
1 c sour cream 3 egg yolks,large Re
Page 555 and 556:
1 3/4 c all-purpose flour 1/2 t bak
Page 557 and 558:
Page 559 and 560:
Ofennudle (Rohrnudle) 4 Servings 50
Page 561 and 562:
Page 563 and 564:
1/4 t pepper 2 c flour 3 T cut citr
Page 565 and 566:
Page 567 and 568:
Page 569 and 570:
Plunder Flechten 1 egg,beaten 1/2 c
Page 571 and 572:
Plunder Hornchen 1 Servings Recipes
Page 573 and 574:
Page 575 and 576:
4 pork chops 1/4 t pepper 1 1/2 T v
Page 577 and 578:
1 salt 1 black pepper corns Recipes
Page 579 and 580:
Page 581 and 582:
Page 583 and 584:
Page 585 and 586:
Page 587 and 588:
Page 589 and 590:
2 1/4 t baking powder 1/4 t salt 1/
Page 591 and 592:
1/4 c pickle juice (or 1 t sugar -a
Page 593 and 594:
Page 595 and 596:
Page 597 and 598:
Page 599 and 600:
Page 601 and 602:
3 onions,medium, chopped 1/2 t salt
Page 603 and 604:
1 1/2 c beef broth,hot 4 peppercorn
Page 605 and 606:
Page 607 and 608:
Rostbraten Mit Pilzfulle 6 Servings
Page 609 and 610:
Page 611 and 612:
Page 613 and 614:
1 t sugar 2 T vinegar 1/4 c wine,re
Page 615 and 616:
6 dill pickle spears 2 T vegetable
Page 617 and 618:
Page 619 and 620:
Salatmarinade 1 Servings 1 t sugar
Page 621 and 622:
Sandtortchen (Sand Tarts) 24 Servin
Page 623 and 624:
Sarazener (Saracen) 4 Servings 600
Page 625 and 626:
750 g pork,cubed 5 T vegetable oil
Page 627 and 628:
4 T to 5 tb sour cream 1 1/2 l meat
Page 629 and 630:
Page 631 and 632:
Page 633 and 634:
Page 635 and 636:
Page 637 and 638:
50 g fat (3 1/2 tbsp) 1 onion,finel
Page 639 and 640:
Page 641 and 642:
Page 643 and 644:
Page 645 and 646:
Page 647 and 648:
10 Servings 4 lb rump roast,beef, b
Page 649 and 650:
1 t (heaped) cinnamon 125 g raisins
Page 651 and 652:
Page 653 and 654:
Page 655 and 656:
and greens). Serve. Serves 4. Recip
Page 657 and 658:
Schnecken 12 Servings 1 cottagechee
Page 659 and 660:
Schneiderflecklesuppe 4 Servings 1
Page 661 and 662:
Page 663 and 664:
1/2 c butter (or margarine) 1/4 c s
Page 665 and 666:
-cups) -plus 2,tbsp) 2 T to 3 tb fl
Page 667 and 668:
2 T unbleached flour 1/4 c red wine
Page 669 and 670:
Page 671 and 672:
Schweineschnitzel 6 Servings 4 (6-o
Page 673 and 674:
Page 675 and 676:
4 Servings 4 stale rolls ('batzenst
Page 677 and 678:
3 bn dill,finely chopped 5 borretsc
Page 679 and 680:
Page 681 and 682:
Spatzle (Spaetzle Noodles) 4 Servin
Page 683 and 684:
Page 685 and 686:
Page 687 and 688:
1 salt 150 g bacon 1 fat for frying
Page 689 and 690:
-finely diced,(10 1/2 oz) 1 egg yol
Page 691 and 692:
Page 693 and 694:
Steaks Esterhazy 4 Servings 1/4 lb
Page 695 and 696:
Page 697 and 698:
Streusel Kuchen 1 Servings 1/2 c po
Page 699 and 700:
1/4 c sugar 1/4 c brown sugar 2 t c
Page 701 and 702:
2 T (approx.) salt Recipes from aro
Page 703 and 704:
very good. Recipes from around the
Page 705 and 706:
Page 707 and 708:
Tomato Salad 4 Servings 5 md tomato
Page 709 and 710:
Topfenkuchen 1 Servings 2 1/2 c flo
Page 711 and 712:
Tropfkrapfen (Drop Donuts) 10 Servi
Page 713 and 714:
1 c cut green beans,* 1 green onion
Page 715 and 716:
1/8 t nutmeg 1/4 t pepper Recipes f
Page 717 and 718:
Page 719 and 720:
Page 721 and 722:
Page 723 and 724:
Page 725 and 726:
1/2 t salt,or to taste 1/4 t paprik
Page 727 and 728:
1/2 t salt 3/4 t curry powder 2 oni
Page 729 and 730:
Page 731 and 732:
Page 733 and 734:
Page 735 and 736:
Page 737 and 738:
Page 739 and 740:
12 Servings 4 lb onions,sliced or d
Page 741 and 742:
1 c flour 1 c fine bread crumbs,Dri
Page 743 and 744:
Page 745 and 746:
Page 747 and 748:
Page 749 and 750:
Westphalian Cabbage 4 Servings Reci
Page 751 and 752:
1 T parsley 2 T butter 1 bay leaf 1
Page 753 and 754:
1/4 t salt Recipes from around the
Page 755 and 756:
Page 757 and 758:
potatoes or salad as a side dish. W
Page 759 and 760:
Wild Pig On Sauerkraut 6 Servings 4
Page 761 and 762:
Page 763 and 764:
4 cold knackwurst,Precooked 1 peele
Page 765 and 766:
2 T unbleached flour 6 c stock,brot
Page 767 and 768:
-fruitcake,mix, as 1 the flavor wou
Page 769 and 770:
Page 771 and 772:
Zwetschgendatschi 1 Servings 1/4 lb
Page 773 and 774:
Zwiebelkuchen (Onion Pie) 8 Serving
Page 775 and 776:
Greek Recipes 1 lb rotini Recipes f
Page 777 and 778:
Page 779 and 780:
Page 781 and 782:
Page 783 and 784:
Page 785 and 786:
3 T wine vinegar,to taste 1 t sugar
Page 787 and 788:
fresh dill,* see note 2 c olive oil
Page 789 and 790:
Cucumbers Stuffed With Feta 8 Servi
Page 791 and 792:
Page 793 and 794:
Page 795 and 796:
TO PREPARE: Recipes from around the
Page 797 and 798:
Greek Easter Lamb Or Kid 8 Servings
Page 799 and 800:
Page 801 and 802:
- 1" cub 1 cucumber Recipes from ar
Page 803 and 804:
1 t cinnamon,Ground 1/2 t cumin,Gro
Page 805 and 806:
Page 807 and 808:
SERVING: Recipes from around the wo
Page 809 and 810:
Lamb And White Bean Ragoût Recipes
Page 811 and 812:
Page 813 and 814:
2 c water Recipes from around the w
Page 815 and 816:
Page 817 and 818:
Page 819 and 820:
Page 821 and 822:
4 cloves garlic,finely minced 1/4 t
Page 823 and 824:
Page 825 and 826:
Baked Parsnips Irish Style 8 Servin
Page 827 and 828:
Basic Irish Sausages 4 Servings 1 1
Page 829 and 830:
4 Servings 16 Large field mushrooms
Page 831 and 832:
1 Beef casings Recipes from around
Page 833 and 834:
salt content. Rinse well. Recipes f
Page 835 and 836:
Braised Celery (Irish) 4 Servings 1
Page 837 and 838:
Bunratty 1 Servings 1 1/2 fl Irish
Page 839 and 840:
Cabbage And Bacon (Irish) 4 Serving
Page 841 and 842:
1/2 t Salt 1/4 t Pepper Recipes fro
Page 843 and 844:
1/2 lb Old Carrots,Sliced 3 Parsley
Page 845 and 846:
Page 847 and 848:
Page 849 and 850:
Dressed Cabbage (Irish) 4 Servings
Page 851 and 852:
Page 853 and 854:
1 fl Green Creme de Menthe 1 fl Iri
Page 855 and 856:
1 1/2 l Ham stock 1 Salt and pepper
Page 857 and 858:
Page 859 and 860:
Irish Coffee No. 2 2 Servings 1 1/2
Page 861 and 862:
Irish Handshake 1 Servings 1 fl Iri
Page 863 and 864:
Irish Hot Pot 6 Servings Recipes fr
Page 865 and 866:
Irish Lamb Stew 6 Servings 1 Bonele
Page 867 and 868:
1/4 c onion,Minced 1/4 c lemon peel
Page 869 and 870:
Page 871 and 872:
Page 873 and 874:
Kidney Soup (Irish) 8 Servings 1 Be
Page 875 and 876:
Lois' Irish Stew 6 Servings 2 lb La
Page 877 and 878:
Low Calorie Irish Colcannon 4 Servi
Page 879 and 880:
Page 881 and 882:
1 pn Mace 2 T butter,Melted 1 Salt
Page 883 and 884:
Page 885 and 886:
simmering. Recipes from around the
Page 887 and 888:
Shamrock 1 Servings 1 1/2 fl Irish
Page 889 and 890:
Shannon Cream 1 Servings 1 fl Baile
Page 891 and 892:
Shannon Dove 1 Servings 1 fl Irish
Page 893 and 894:
Sorrel Soup (Irish) 8 Servings 1 lb
Page 895 and 896:
5 Onions 300 ml Guinness 8 bacon,Sl
Page 897 and 898:
Page 899 and 900:
Page 901 and 902:
Page 903 and 904:
Page 905 and 906:
Armenian Lentil Soup 8 Servings 1 c
Page 907 and 908:
Page 909 and 910:
Page 911 and 912:
1 lg eggplant,(1 1/2 to 1 3/4 -lb)
Page 913 and 914:
1 plus 1/4 c for garnish 1 bay leaf
Page 915 and 916:
Page 917 and 918:
Beet Pkhali 1 Servings 3 lg beetroo
Page 919 and 920:
Blinchaty Pirog 1 T oil 1 onion,cho
Page 921 and 922:
Page 923 and 924:
Page 925 and 926:
1 T tomato paste 3 T red wine vineg
Page 927 and 928:
Bulitsikov's Eels 6 Servings 2 lb e
Page 929 and 930:
Page 931 and 932:
Cabbage W/ Smoked Meats 6 Servings
Page 933 and 934:
1 c bread crumbs 3 T butter 2 T flo
Page 935 and 936:
1/4 t pepper 1 t red-wine vinegar R
Page 937 and 938:
Page 939 and 940:
Page 941 and 942:
Page 943 and 944:
4 Servings 3 lb chicken breasts bon
Page 945 and 946:
2 t parsley 1/2 t garlic powder 2 t
Page 947 and 948:
2 t white vinegar 2/3 c sour cream
Page 949 and 950:
Page 951 and 952:
Circassian Chicken 1 Servings 3 1/2
Page 953 and 954:
Cossack Braised Lamb 1 Servings 3 1
Page 955 and 956:
Page 957 and 958:
16 peppercorns 5 lb cucumbers small
Page 959 and 960:
4 T yogurt plain 2 c cabbage,Shredd
Page 961 and 962:
Page 963 and 964:
Page 965 and 966:
Dnepro Chicken Stew 10 Servings 1 c
Page 967 and 968:
Eggplant Pkhali 6 Servings 1 lg egg
Page 969 and 970:
1/2 lb beef,Ground 1/2 lb lamb,Grou
Page 971 and 972:
1/2 c almonds,Slivered 1 c mushroom
Page 973 and 974:
2 T chives,chopped 2 T mint,chopped
Page 975 and 976:
Page 977 and 978:
Page 979 and 980:
Page 981 and 982:
1 md eggfruit [1.25 to 1.5 lb] 1/4
Page 983 and 984:
1 salt,to taste Recipes from around
Page 985 and 986:
Page 987 and 988:
Page 989 and 990:
Page 991 and 992:
Page 993 and 994:
1/2 lb slab bacon 10 c cold water 1
Page 995 and 996:
Page 997 and 998:
eserve. Recipes from around the wor
Page 999 and 1000:
Page 1001 and 1002:
2 t butter 1 sm onion,finely choppe
Page 1003 and 1004:
Page 1005 and 1006:
Page 1007 and 1008:
Page 1009 and 1010:
Kazakiye Riz - Kazkah Rice 8 Servin
Page 1011 and 1012:
Khachapuri (Cheese Pie) 6 Servings
Page 1013 and 1014:
Page 1015 and 1016:
Page 1017 and 1018:
Page 1019 and 1020:
Page 1021 and 1022:
Khvorost (Filhozes) 1 Servings 2 eg
Page 1023 and 1024:
Kievian Bosrcht Recipes from around
Page 1025 and 1026:
Page 1027 and 1028:
Kirghiz Baked Beef 8 Servings 2 lb
Page 1029 and 1030:
4 lg. sweet potatos &,Peeled -grate
Page 1031 and 1032:
Page 1033 and 1034:
3 c tomato juice Recipes from aroun
Page 1035 and 1036:
Kolachki Recipes from around the wo
Page 1037 and 1038:
Page 1039 and 1040:
Page 1041 and 1042:
Kotmis Satsivi 4 Servings Recipes f
Page 1043 and 1044:
2 c pumpernickel bread -preferably
Page 1045 and 1046:
1 black,Freshly Ground 1 pepper,To
Page 1047 and 1048:
1 c confectioners' sugar 1 reserved
Page 1049 and 1050:
Kumpanskiey. 4 Servings Recipes fro
Page 1051 and 1052:
Page 1053 and 1054:
them. Recipes from around the world
Page 1055 and 1056:
2 c meat stock beef (or pork) 2 c s
Page 1057 and 1058:
1/4 c red-wine vinegar 1/4 c water,
Page 1059 and 1060:
1 or 1 c fresh sour prunes 1/4 lb c
Page 1061 and 1062:
Page 1063 and 1064:
Page 1065 and 1066:
Page 1067 and 1068:
Lemon Kvas 1 Servings 1 dry yeast e
Page 1069 and 1070:
4 t salt 1/2 c onion fine,Chopped 1
Page 1071 and 1072:
1 T fresh mint,chopped 1 T fresh fl
Page 1073 and 1074:
Page 1075 and 1076:
Page 1077 and 1078:
Page 1079 and 1080:
Page 1081 and 1082:
Malinnik 6 Servings 1 lb raspberrie
Page 1083 and 1084:
1/2 c ,water 1 c sugar 1 c honey 6
Page 1085 and 1086:
2 T orange peel,Chopped 1 lg egg,be
Page 1087 and 1088:
Page 1089 and 1090:
Page 1091 and 1092:
Mocha Honey Cream Torte 2 Servings
Page 1093 and 1094:
Page 1095 and 1096:
10 Servings 1 c ,nachynka z hrybiv;
Page 1097 and 1098:
9 c water 1 c raw rice,well-rinsed
Page 1099 and 1100:
1 flour 3 T corn oil Recipes from a
Page 1101 and 1102:
Page 1103 and 1104:
Page 1105 and 1106:
Page 1107 and 1108:
Page 1109 and 1110:
10 Servings 2 T sugar 1/2 c water 2
Page 1111 and 1112:
Page 1113 and 1114:
-cubed 1/2 c pitted prunes or,Dried
Page 1115 and 1116:
Pashtet Iz Pachonki Recipes from ar
Page 1117 and 1118:
Page 1119 and 1120:
Page 1121 and 1122:
Page 1123 and 1124:
1 c water,boiling 1 lb young beet l
Page 1125 and 1126:
Page 1127 and 1128:
1 t vanilla 5 T milk 1 nuts,Ground
Page 1129 and 1130:
1 for sweet version 1 sugar,to tast
Page 1131 and 1132:
Piroshki 32 Servings 4 1/2 c bisqui
Page 1133 and 1134:
Page 1135 and 1136:
Page 1137 and 1138:
1 parsnip 1 turnip 2 large celery r
Page 1139 and 1140:
1 salt,to taste. Recipes from aroun
Page 1141 and 1142:
Page 1143 and 1144:
Polish Babka 1 Servings 2 1/2 c mil
Page 1145 and 1146:
Page 1147 and 1148:
Potato Kugel 6 Servings 9 potatoes,
Page 1149 and 1150:
Page 1151 and 1152:
Page 1153 and 1154:
Page 1155 and 1156:
Page 1157 and 1158:
Ramen Chicken Salad Recipes from ar
Page 1159 and 1160:
Rasputin's Codfish Soup 4 Servings
Page 1161 and 1162:
Recipe For Pierogies 50 Servings 4
Page 1163 and 1164:
8 c water 1 carrot,halved 2 bay lea
Page 1165 and 1166:
Page 1167 and 1168:
Page 1169 and 1170:
Page 1171 and 1172:
Samarkand Lamb 1 Servings 500 g lam
Page 1173 and 1174:
Page 1175 and 1176:
Page 1177 and 1178:
- into 1,diagonal pcs. 1/3 c red wi
Page 1179 and 1180:
Page 1181 and 1182:
Page 1183 and 1184:
Page 1185 and 1186:
Shchi (Cabbage Soup) 10 porcini wel
Page 1187 and 1188:
Page 1189 and 1190:
1 salt 1/4 c light vegetable oil 2
Page 1191 and 1192:
1 pepper to,Freshly Ground -taste 1
Page 1193 and 1194:
1 spicy tomato sauce,optional Recip
Page 1195 and 1196:
Page 1197 and 1198:
Page 1199 and 1200:
Sous Proven'cal 3 Servings 2 egg yo
Page 1201 and 1202:
Page 1203 and 1204:
-fish,canadian sol 3 fish heads and
Page 1205 and 1206: Recipes from around the world - Vol
Page 1209 and 1210: Syrniki With Potato 1 Servings 1 lb
Page 1213 and 1214: Tart Kebab Sauce 10 Servings 1/2 c
Page 1215 and 1216: 8 Servings Recipes from around the
Page 1217 and 1218: 1/2 c raw rice,well-rinsed black -p
Page 1219 and 1220: 1/2 t sugar (or honey) Recipes from
Page 1223 and 1224: in second shallow dish. Recipes fro
Page 1225 and 1226: 2 c potatoes,mashed 3 eggs,well bea
Page 1227 and 1228: 8 T butter,sweet Recipes from aroun
Page 1231 and 1232: Veal Stew W/ Cherries 6 Servings Re
Page 1235 and 1236: Veranecki (Pillows) 1 Servings 3 c
Page 1239 and 1240: 2 c beef (or pork stock) 1 c sour c
Page 1241 and 1242: -more to,taste 6 c defatted chicken
Page 1243 and 1244: 1 1/2 t salt 2 garlic clove,chopped
Page 1253 and 1254: 1 T lemon juice 2 t yellow mustard
Page 1255: 1/2 c olive oil,or as needed 1/4 c
show all

Recipes from around the world – Volume 2 - 2x2successteam.com

Create successful ePaper yourself

Delete template?

Save as template?