Slice Hillshire Smoke Sausage into ¼ inch rounds.

Slice (julienne) onions and peppers.

Heat large sauté pan add olive oil (1 oz), when warm add in pre-sliced sausage rounds.

Brown sausage on both sides (2 minutes per side)

Add sugar to the cherries and leave for 20-30 minutes, so they would produce juice. Then drain the juice. You will not need it.

Roll the dough, so it will be 0.2” thick. Cut into rectangulars. Place the cherries into each rectangular.

Wash the chicken and cut it into pieces.

Boil the chicken pieces in salty water until ready. Then remove it.

Mince the onion.

Grate the carrots on a large grater.

Grind the nuts in a blender or finely crush them.

Remove the skin from tomatoes, mash the flesh in a blender or grate on a grater.

Cut the potatoes into small cubes.

Cut the eggs into strips or cubes.

Add salt, pepper, spices, juice of lemon to the fish, combine and leave for 30-40 minutes.

Cut the carrot into slices.

Combine tomato paste with garlic squeezed through a garlic press. Add salt and pepper.

Peel the potatoes, cut into cubes or strips.

Mince the onion.

Clean the mackerel. Remove bones and cut into small pieces.

Grate the eggs on a medium grater.

Boil the liver until ready. Then run it through a meat grinder.

Mince the onion.

Cream sugar with butter and yolk.

Add vanilla and flour and mix the dough.

Cut the filet into small pieces.

Cut the dried apricots into strips.

Cut the eggs lengthwise into two parts and remove the yolk.

Grate the cheese on a small grater.

Mince the nuts.

Melt the chocolate in water bath.

Cut dried apricots into cubes.

Cut dried plums into cubes also.

Finely cut the meat into strips.

Cut cherry tomatoes into 4 parts (cut regular tomatoes into cubes)

Combine powder and syrup and place on a low heat.

Boil, while stirring, until the icing is uniformly covering the paddle (boil for about 5-7 minutes).

Combine honey, sugar, and butter and place on the heat. Bring to a boil and remove from the heat.

Cool the mix and add eggs. Combine.

Cut avocado lengthwise into two parts and remove the bone.

Using a tea spoon, remove the pulp without damaging the skin.

Mince the onion.

Clean the mushrooms and cut them into small pieces.

Wash the peppers and remove seeds.

Grate cheese on a small grater.

Cut the pineapple lengthwise into 2 parts.

Remove the pulp.

Peel the oranges (using a special knife or grate on a grater).

Squeeze orange juice (you should have ½ cup).

Mince the onion.

Finely cut the ham.

Peel potatoes (if large, cut into 2-3 parts) and boil until ready.

Mince the onion.

Peel the orange (using a special knife or grate on a grater)

Squeeze orange juice (you should get around 2 oz).

Cut the eggplants lengthwise into slices that are 0.1-0.2” thick. Add salt and leave for 30 minutes. Then rinse in cold water.

Finely cut the tomatoes.

Place yeast in the cup and add 1 teaspoon of sugar and 5 tablespoons of warm water. Let yeast raise well.

Cream margarine with 1 cup of sugar.

Cut eggplants into cubes.

Add salt to eggplants and leave for 30 minutes. Then rinse in cold water and drain.

Cut the loaf into small cubes.

Fry in vegetable oil until they are a golden color.

Boil the filet until ready. Cool and mince.

Wash the oranges. Make zig-zag cuts all around using a special or regular knife.

Cut the chicken into pieces, place on the pan greased with butter, add salt, pepper and spices to taste.

Then add beer to the chicken pieces and bake in the oven at 400F until ready.

Combine water and sugar, place on heat and cook on medium heat until the “soft ball” test is passed (my syrup was cooked for 45 minutes after it was brought to a boil).

To perform the “soft ball” test, pour a little bit of syrup into the cold water.

Cream margarine with sugar.

Add eggs and mix well.

Soak gelatin in cold boiled water for 1 hour.

Add half of the swollen gelatin to the cherry juice, place on heat and, while constantly stirring, bring to a boil, but do not keep boiling.

Add 5 oz of cold boiled water to the gelatin and leave for 1 hour.

Then bring the gelatin to a boil, but do not keep boiling. Cool.

Cut tomatoes into large pieces.

Cut the cucumber lengthwise and then cut it into small slices.

Combine oil, red pepper (to taste), add salt, 3 garlic cloves, squeezed through a garlic press.

Rub the chicken with this mix and leave for 15-20 minutes.

Rub margarine with sugar.

Add eggs and combine everything well.

Mince the onion.

Grate the carrot on a small grater.

Cook the shrimp (the way it is specified on the package) and clean.

Cut into large pieces.

Cut eggplants into cubes.

Add salt to eggplants and leave for 30 minutes. Then wash them in cold water and drain.

Mince the onion and sauté in vegetable oil until a golden color.

Then add mushrooms and sauté, while stirring, for 10-15 minutes. Then add sour cream salt, pepper and add nutmeg to taste. Simmer for another 10 minutes. You can serve potatoes as a side dish.

Soak gelatin in cold boiled water for 1 hour.

Peel mandarins, separate them into sections, remove films.

Mince the onion.

Add boiling water and leave for 10 minutes. Then drain the water.

Soak the gelatin in 5 oz of cold boiled water and leave for 1 hour.

Cream yolks with sugar until particles disappear.

Cut the onion into strips.

Cut the meat into strips.

Add 7 oz of cold boiled water to the gelatin and leave for 1 hour.

Squeeze the orange juice.

Mince the onion.

Sauté the onion in vegetable oil until it is a golden color.

Cream butter with sugar.

Add eggs and combine.

Beat the eggs.

Add mustard, a little bit of salt and combine.

Beat the eggs and add a little bit of salt.

Pour eggs into the hot frying pan greased with vegetable oil. Fry it on both sides.
Fry all eggs this way.

Cut mushrooms and sauté them in butter until ready. Cut the filet into cubes. Cut dried plums into strips and slightly shop the carrots. Grate cucumbers on a large grater.

Place half of mushrooms into the salad plate bottom. Add salt, pepper and grease with mayonnaise.

Beat coffee, kefir, sugar with a blender until foam is formed. Pour into glasses. The cocktail is ready.

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Cut the sausage into strips.

Cut the cheese into cubes.

Boil liver, cool, grate on a small grater, and run through a meat grinder.

Mince the mushrooms.

Boil the potatoes, peel and cut into cubes.

Cut the salmon into small pieces.

Mince the onion.

Clean the mushrooms and cut them.

Beat the curd and yogurt in a blender.

Grate the chocolate on a small grater.

Cut the humpback salmon into small cubes.

Beat the eggs. Add salt and dip humpback salmon pieces in them.

Cream butter with sugar.

Add eggs and combine.

Mince the onion.

Cut the ham into cubes or strips.

Mince the fennel.

Mince the garlic.

Peel the orange (with a special knife or grate on a grater).

Squeeze the juice (only 2 oz needed)

Cut the onion into half rings.

Clean champignons and cut into slices.

Separate egg whites from yolks. Cream yolks with sugar.

Add sour cream and combine.

Mince the onion.

Grate the carrot on a large grater.

Cut the meat into pieces that are 2-2½” in diameter. Hammer it a little bit.

Add salt and pepper to the meat.

Cut the liver into small pieces.

Sauté the liver in vegetable oil until ready (liver cooks fast).

Cut pork into strips.

Cut the onion into half rings.

Cream butter with sugar.

Add eggs and combine.

Cut the humpback salmon filet into small pieces.

Mince the greens.

Beat the eggs. Add salt and pepper.

Dip calamari in eggs.

Cut tomatoes into slices and cut every slice into two parts.

Remove the center part from the six bread slices.

Pour 50 oz of water into a saucepan and bring to a boil. Add, rinsed in water, lentil into the boiling water. Boil until ready (for as long as specified on the lentil package).

Cut bacon into small strips.

Cream butter with sugar and vanilla.

Add eggs and combine.

Cut the filet into cubes.

Add lemon juice, combine and leave for 1 hour.

Grate eggs on a medium grater.

Drain oil from the cod liver and mash the liver with a fork.