Recipes

teaspoon-?

centiliter-?

 A _____  is about half a dash, and a smidgen is about half a pinch. 

medium rare-?

Scrambled eggs-?

Ingredients:
     x 250 g canned salmon
     x 50 g potato
     x 50g carrot
     x 40 g onion
     x 5 eggs
     x 40 g green apples
     x 100 g mayonnaise
     x salt to taste

Baked meat-?
 

Noodle dishes are very popular in Japan, and are served both hot and cold depending on the season. _______is one of the most popular wheat noodles dish served in a soy sauce or miso soup mixed with many kinds of ingredients. The most typical ones are slices of pork, green onion, seaweed and egg. 

Ingredients:
     x Soup
     x 4 cups (about 1 liter) water
     x 5 chicken wings
     x 2 cloves garlic, crushed
     x 3 slices ginger root
     x 2 green onion, cut into halves
     x 2 Tablespoon Soy Sauce
     x 1/2 Tablespoon Sake
     x 1/2 Tablespoon Mirin
     x 1/2 teaspoon salt
     x 1/2 Tablespoon sesame oil
     x Noodles
     x 150—200g dried Chukamen (Chinese style noodles)
     x Topping
     x 1 cup bean sprouts, blanched
     x 1 green onion, finely chopped
     x shredded chicken (from the broth)

Way of cooking:
1. Add the chicken, 2 bay leaves to a deep pot with 3 liters of water. Cook on
   a low temperature until the chicken is cooked.
2. Remove the chicken, cut and salt it.
3. Finely chop the onions and fry on a low heat until the onions are soft but
   still white.
4. Add the fried onions to the water that the chicken was boiled in. Bring to
   the boil and then allow simmering on a low temperature. This is the basis
   of your broth.
5. Put 5 egg yolks to a mixing bowl. Whisk the eggs with a fork and then very
   slowly add around 700 ml of the hot chicken broth, continuously stirring.
6. Slowly add the egg mixture to the chicken broth, stirring continuously.

1. Cut the meat into small pieces, then beat well and then cut into strips. Add
   salt and pepper. In a small bowl, pour the flour and cook the meat.
2. Put the vegetable on the fire and pour the vegetable oil. Then put the
   cut champignons and green onions there. Fry them for about 4 mi-
   nutes.
3. Cook the cooked meat into a frying pan and fry. If necessary, add more oil.
4. Wine vinegar, sugar, soy sauce, mix, carefully mix and put in a frying pan
   to meat and mushrooms. Fry, stirring, remove from heat and mix with
   spinach. When serving, decorate with parsley.

13. Write your recipe of a festive main meat dish.

Ingredients:
     x 500 g of lamb;
     x 2 onions;
     x 1 large tomato;
     x 2 quinces;
     x 2 potatoes;
     x 3 tablespoons dry peas chickpeas;
     x 2 tablespoons mint;
     x salt pepper;
     x black peppercorns
 

1. Cook the meat broth. When the meat is ready, remove it from the broth
   and chop it into small cubes.
2. Add sliced potatoes and cabbage into the broth.
3. While the cabbage and potatoes are cooked on a low heat cut carrots into
   strips, chop onions and grate the beetroot.
4. Fry onions and carrots stirring often. Then add grated beets with tomato
   paste or chopped tomatoes. Simmer on a low heat until tender.
5. Place the stewed vegetables into the pan when potatoes are nearly ready.
   Add the chopped meat and cook 5 minutes more. Turn off the heat and
   leave the soup for 10 minutes.
6. Serve with sour cream, herbs and garlic

meat, jelly with pieces of meat, carrot and garlic

cold vegetable and sausage soup based on kvas

cabbage rolls with minced meat

Oatmeal porridge