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Мushrooms in cream or béchamel sauce topped with grated cheese and baked in a cocotte. Chicken, fish or seafood can also be used with or instead of mushrooms. Kholodets. A meat jelly that is also known as studen[5][6] Salo. A dish consisting of cured slabs of fatback with or without skin. Stroganina.
Blini covered with butter, sour cream, varenie or jam, honey or caviar (whitefish, salmon or traditional sturgeon). They may be folded or rolled into a tube with sweet or salty fillings such as varenye, fruit, berry, mashed potatoes, tvorog, cooked ground meat, cooked chicken, salmon, chopped boiled eggs with green onions or chopped mushrooms. [9]
Crops of rye, wheat, barley and millet provided the ingredients for a plethora of breads, pancakes, pies, cereals, beer and vodka. Soups and stews are centered on seasonal or storable produce, fish and meats. Such food remained the staple for the vast majority of Russians well into the 20th century.
Chipotle chile- and cumin-seasoned chicken breast is nestled into fire-roasted tomato rice before being topped with strips of jalapeño, bell pepper, and sweet red onion, then smothered with a ...
Equal parts sour cream and mayo makes for THE creamiest corn dip ever. Lime just adds a touch of brightness, and bacon puts the whole dip over the top, in the best possible way. Get the Cowgirl ...
Chicken Fajita Stuffed Peppers – Chicken stuffed peppers are made with a fajita-style blend of onions, garlic, Tex-Mex spices, and chicken and oven-baked until tender, cheesy, and oh-so-delicious!
Caviar (also known as caviare, originally from the Persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or spread. [1] Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea ...
“Caviar works well in desserts for the same reason that people often pair miso or sea salt with sweet things – it adds a real hit of umami and creates a more complex flavour,” Knappet says ...
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