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.

Grate the beet on a large grater and add garlic squeezed through a garlic press.

Add mayonnaise (or sour cream), salt, pepper and mix well.

Cut the beef into strips.

Tear the salad leaves by hand.

Soak gelatin in 7 oz of cold boiled water for 1 hour.

Bring the gelatin to a boil, but do not boil. Cool.

Cut the meat into small pieces.

Cut eggplants into cubes. Add salt and leave for 30 minutes to get rid of bitterness. Then wash in cold water and slightly drain.

Cut the onion into half onions.

Mince the carrot or cut into strips.

Rub the pork with salt and pepper.

Grease the pork with mustard.

Cut the chicken filet into small pieces.

Fry the filet in vegetable oil until ready.

Soak gelatin in 1 cup of a cold boiled water for 1 hour.

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

Boil the potatoes (without peeling the skin) in salty water until ready. Then cool the potatoes and peel. Cut lengthwise into two halves. Create a cavity and remove the insides.

Cut the potato insides into cubes.

Cut cucumbers into cubes.

Mince the eggs.

Grate the cheese on a large grater.

Cut the pork into pieces that are 0.6-0.8” thick. Make a cut on the side (but not till the end), so you can have a pocket. Place a little bit of cheese into the pockets.

Peel the lemons.

Cream the butter with sugar and vanilla.

Steam the rice until ready.

Cut the filet into small pieces.

Mince the tomatoes.

Cut the ham into strips.

Cut the garlic cloves into 2-4 parts. Make cuts in the pork and place the garlic in there.

Rub pork with salt and pepper

Soak dried apricots and raisins in warm water for 15-20 minutes.

Mince the nuts.

Cut the meat into small pieces. Add water and boil for 1-1.5 hours.

Mince the onion.

Clean the mushrooms and cut into slices.

Cut the humpback salmon into small pieces.

Place the milk on heat. When milk starts boiling, pour a thin stream of semolina.

Boil on low heat while constantly stirring for 15 minutes. Then remove from heat and cool.

Cut the cucumbers into strips.

Cut the tomatoes into strips.

Peel bananas, mash the flesh with a fork.

Cream sugar with sugar.

Add an egg, salt, pepper to the ground meat. Mix well.

Form meatballs out of the ground meat, so they are the size of a walnut.

Boil the potatoes until ready, peal and cut into cubes.

Cut the sausage into strips.

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

Prepare the dough.
Cream the butter with sugar.

Clean the mushrooms and cut into slices.

Cut the leek into half rings (mince the bulb onion).

Butterfly the chicken if you are going to fry it, if you ar going to bake it then do not butterfly.

Crush your seasoned bread crumbs.

Boil the chicken filet until ready.

For dressing, combine oil with lemon juice.

Mince the chicken filet.

Sauté the filet in vegetable oil until ready. Add salt.

Mince the onion.

Mince the filet.

Cream margarine with sugar.

Add eggs and sour cream. Mix well.

Beat the eggs with sugar.

Add flour and combine everything well.

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

Melt the white chocolate in the water bath and cool to the room temperature.

Mince the cabbage into strips.

Cut the radish into strips.

Cut leek into rings (mince the bulb onion).

Peel potatoes and cut into slices.

Cut the cucumbers into slices.

Mince the nuts.

Remove the film from the raw liver and run the liver through a meat grinder.

Add eggs and mix well.

Cut the meat into small pieces, add water and boil for 1 hour (remove the skimming)

Mince the onion.

Cut the fish into small pieces. Add salt, pepper, spices and leave for 30 minutes.

Mince the greens.

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

Combine yolks with sugar, place in the water bath and heat until sugar completely dissolves.

Cut the carrots into cubes.

Cut cucumbers into cubes.

Grate the eggs on a small grater.

Cut the crab meat into small cubes.

Mince the nuts.

Roll the dough, so it is around 0.1-0.2” thick. Cut circles using a glass that is 0.3”.

Cream sugar with margarine and vanilla. Add eggs and combine.

Then add baking powder and flour, and mix the dough.

Cut the chicken into four parts. Add ½ gallon of water. Add salt and boil until ready. Then remove the chicken pieces, separate meat from bones. Filter the broth.

Mince the onion.

Cut the cabbage into strips.

Peel the orange, remove films from the sections, cut the flesh into small cubes.

Add salt to the sour cream. Add pepper. Add garlic squeezed through a garlic press and combine.

Place the chicken breasts on a baking form. Grease with sour cream and garlic.

Cut the leek into rings (mince the bulb onion).

Cut the mushrooms into slices.

Cut the meat into small pieces. Add water. Add salt and boil for 1 hour.

Mince the cabbage into thin strips.

Grate the cheese on a small grater.

Add garlic squeezed through a garlic press.

Cut the cabbage into squares, so they are 0.4-0.6” wide. Add boiling water and let it sit for 5-7 minutes. Then drain the water and slightly squeeze.

Mince the onion.

Cream the butter with sugar and vanilla.

Add eggs and mix well.

Bring the milk to a boil.

Cream yolks with sugar, vanilla and flour.

Beat the butter with a blender until the white mass is formed.

Add small portions of condensed milk and beat well.

Bring 8.5 oz of water to a boil, add butter, salt and bring to a boil.

Add flour into the boiling water and mix well. Cook for 2 minutes.

Wash the dried plums and mince them.

Finely chop the nuts.