Food Recipes – Page 28

Page 28 of category food recipes, which includes many different recipes of world cuisines.

Various Recipes

Shopska Salad

Shopska salad for those who like light and hearty salads in the summer.

Shurpa-Kainatma

Shurpa-kainatma – an Uzbek cuisine recipe, vegetables for shurpa are cut in large pieces, potatoes are cut in half.

Gamjajeon Potato Pancake

Gamjajeon potato pancake – a recipe for Korean cuisine potatoes and onions are rubbed on a very fine grater, almost in mashed potatoes.

Plum Cake

Plum cake – Spanish cuisine recipe, plums can be replaced with any other fruits.

Sfugato

Sfugato – Greek cuisine recipe, sfugato is a minced beef casserole with vegetables and cheese.

Stuffed Zucchini

Stuffed zucchini cooked according to Italian cuisine recipe, can rightfully be considered a dietary meal.

Baked Eggplant Appetizer

Baked eggplant appetizer – a Greek cuisine recipe, vinegar in an appetizer can be replaced with lemon juice.

Quick Salted Cucumbers

Quick Salted Cucumbers – an Uzbek cuisine recipe, stuffed cucumbers are poured with tomato juice and after 2 days are ready.

Bolognese Sauce

Bolognese sauce – cooking recipe of Italian sauce based on minced meat with the addition of vegetables and spices.

Bechamel Sauce

Bechamel sauce – considered an essential ingredient in lasagna cooking.

Fish and Chips

Fish and chips – a traditional English food recipe, in England this dish is very popular.

Pepper Salad

Pepper salad – a Bulgarian cuisine recipe, bright, colorful and delicious salad.

Pork Souvlaki

Pork souvlaki – This is a Greek kebab, which can be cooked in the oven or on the grill.

Pickled Garlic

Pickled garlic is a recipe for cooking Armenian dishes, for this recipe garlic must be peeled.

Almond Paskha

Almond paskha – an Ukrainian cuisine recipe, this curd dessert is cooked for Easter.

Armenian Easter Soup (Vozpiapur)

Armenian Easter Soup (Vozpiapur) – an Armenian cuisine recipe, the soup is very hearty, thick, rich, this soup is often prepared for Zatik (Easter).