Cooking World

- Vegetable fat for chipped potatoes may be used three more times, but each time it needs to be carefully filtered.
- A fried potato should be salted only when it gets brown, otherwise salt will mix up with fat, slices will lose the form, and taste of the potato becomes worse.
- To make the sauce dense, it is necessary to evaporate it on fire, or, having added the spoon of a flour to scald intensively stirring.
- The boiled potato will be more tasty, if you add garlic or a little dill in water.
- Add a little soda to make potato cutlets more fluffy.
- Simmer potato. If the fire is too strong, potato boils soft and scatters outside, and remains raw inside.
- To get rid of an unpleasant taste of a freezed potato put it a little in cold water, and then to omit in boiling water where, except for salt, add 1 tbsp. vinegar.
- Baking biscuit mix flour with potato starch. In this case you will not need to add soda, as dough will be fluffy without it.

The record sum - 75000 dollars - paid one Chinese restaurant for a huge African tiger fish with gold scales. And all because of some superstitions! According to the Chinese traditions, this fish is a symbol of well-being and prosperity.
According to Reuters news agency, the fish in weight of 105,82 lbs and about 5,74 feet long was caught near to the coast in the south of China. The restaurant has agreed to show publicly a surprising fish with shimmer gold scales.
Gold fish has cost for the restaurant 580000 yuans (about 75000 US dollars). However this sum is below that declared on auction - 100000 dollars, but this price three times exceeds the price paid 3 years ago for huge African tiger fish of the same weight.
The Chinese information service noted, that the gold fish will be on sale for 2,5 dollars for kg, when for the restaurant it cost more than 1500 dollars. At the same time the management of the restaurant does not explain such significant financial losses.

This is an excellent answer to the question “so, what to put in a child’s lunch box” and will take only 5 minutes to prepare it. This sandwich will taste even better with a glass of milk or kefir.

So, you need:
2 slices whole wheat bread
1/4 banana, sliced
2 tablespoon peanut butter
2 tablespoon natural wheat and barley cereal flakes

Spread one side of each slice of bread with peanut butter. Then spread one slice of bread with banana pieces on the peanut butter. Cover the other slice of bread with flakes so that it sticks to the peanut butter. Place the slices together and put in lunch box.
You may also try slices of apple or any other fruit instead.

This recipe will take some time to cook it (about 80 min), but it’s really worth it. This dish will be good for those following a meat-free diet, besides, calories are significantly reduced because courgette and squash are used instead of pasta.

Ingredients:

1 lb. courgette
1 lb. squash
1/4 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 c. tomato pasta sauce
16 oz. low-fat cottage cheese
2 egg yolks
1/3 c. Parmesan cheese
2/3 c. seasoned bread crumbs
2 c. mozzarella, part-skim
3 c. spinach
1 c. fresh basil

How to prepare:
Heat an oven to 425F. Then cover two baking pans with nonstick cooking spray. Cut squash and courgette in half lengthwise. Then, cut each half into pieces about 1/4 inch thick. Put quash and courgette on pans in one layer and dress with Italian seasoning.
Bake for 25 minutes. Remove from an oven and set aside. Reduce oven temperature to 375F.
Heat pasta sauce over medium-high heat then add spinach into the pasta sauce.
In a kitchen unit combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese and blend it until smooth.
Sprinkle 2 tablespoons of bread crumbs over the bottom of a baking pan. Cover the bottom of the dish with half of the courgette and squash pieces. Then, put cottage cheese mixture over the squash and courgette pieces and sprinkle with 3 tablespoons of bread crumbs. Top with remaining courgette pieces. Sprinkle with the remaining 3 tablespoons of bread crumbs and add pasta sauce right over the top, then cover with mozzarella cheese over the top. Add the remaining 2 tablespoons of Parmesan cheese.
Put in an oven and bake at 375F for about 35 minutes. Cheese should be melted and browned. Set aside for about 15-20 minutes before serving.
You may also add to taste onions and red pepper to the sauce.

Here is an easy way to increase your child’s daily consumption of fruit, and you will need only 20 min to prepare it.
The fallowing recipe is good for those following a meat-free diet. However, it may include dairy ingredients or other animal-based products that may not fit in with vegan or some other vegetarian diets.

Thus, ingredients:
1 apple, cored
2 tablespoon raisins
1/2 c. light vanilla ice cream
and a pinch of cinnamon

How to prepare:
Take a cored apple and cut it in half.
Then sprinkle raisins over the apple.
Put on a baking sheet and bake it in the oven for 15 minutes at 350 degrees F.
Take the sheet out of the oven and put a pinch of cinnamon over each apple half.
Add the ice cream over the apple halves.

You should take 1 apple with 1/2 cup ice cream. To make it tastier you may use different dried fruit, for example, sprinkle chopped nuts over the ice cream.

You managed to find very easy but incredible recipe. You may find that it’s better than most pasta dishes you have eaten in restaurants. If you’d like you may substitute shrimp for chicken. It will be tasty either way.
So, you need
2 cups chicken soup
2 cups heavy cream
8 ounces linguine (noodles) pasta
6 piece bacon
2 cups chopped cooked chicken
1 cup frozen English peas, thawed
1 cup freshly grated Parmesan cheese
Directions
Bring chicken soup and heavy cream to a boil in a heavy pan over high heat. Make heat medium-low and boil until reduced by half, about 30 minutes.
Boil a large pot of lightly salted water. Add linguine and cook 8 to 10 minutes or until not-sodden; drain and set aside in a large serving dish.
Meantime, place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Than drain, crumble and set aside.
Once the cream has reduced, stir in crumbled bacon, chicken, peas, and Parmesan cheese; cook for a few minutes until hot. Pour sauce over pasta to serve.

No make this chili sweeter we recommend to add some pineapples. And while this recipe is rather large, you might want to to take the half of the ingredients for a small family. The original recipe is made for 10 servings, will take 15 min to prepare, 25 min to cook and your chili will be ready in 40 min.

Ingredients:
2 pounds ground beef
6 onions, chopped
2 red bell peppers, seeded and chopped
2 (16 ounce) cans stewed tomatoes, with juice
2 (15.5 ounce) cans kidney beans, with liquid
1 (16 ounce) can tomato sauce
1 (16 ounce) can pineapple chunks, without water
2 tablespoons chili powder
2 teaspoons salt

Cooking directions.
The oven must be heated until hot over high heat. Add the ground beef, and cook until slightly pink. Stir constantly to break into small pieces. Stir onions and bell pepper, cook until the meat has browned, and the onions have softened and turned diaphanous, about 5 minutes. Pour meat into a large sieve and press to expel excess fat.
Place meat back into the oven along with braised tomatoes, kidney beans, tomato sauce, and pineapple chunks; flavour with chili powder and salt. Bring to a boil, then reduce heat to medium-low and boil uncovered for 10 minutes, or until chili reaches the needed consistency.

Porridge in any its manifestation was the card of the Russian cuisine, the same, as kvass, shchi (cabbage soup) and rasstegai. However lately people became preconceived to it. Cereals dishes became «out of fashion». But in vain: porridge cooking does not demand special efforts, it is favorable in the financial relation, and is completely irreplaceable product for those who cares for their health.

Millet porridge with apples
Ingredients:
7,0548 oz millet,
21,1644 oz milk,
1 table-spoon sugar,
3,5274 oz waters,
2 apples,
2 table-spoon butter,
2 table-spoon sour creams.

Millet is filled up with hot milk and cooked up to readiness.
Peel apples and cut it into pieces.
Prepare sugar syrup: dissolve sugar in hot water and boil it thoroughly for 10 minutes.
Put apples in ready syrup and boil them for about 5 minutes.
In ready porridge we add apples, melted butter and sour cream. All this is thoroughly mixed, placed in small pots and cooked till readiness in the oven.

You need:
1 lb. candied cherries, cut into small particles
1 lb. candied pineapple, cut into small particles
16-ounce box white raisins
2 lbs. walnuts, chopped into small pieces
1 lb. pecans, chopped into small pieces
1 cup plain flour (sifted over fruit and nuts)

Take these ingredients together and set aside.

Then you need 2-1/2 c. sifted plain flour and 1 teaspoon baking soda. Combine these ingredients and set aside.
The next step: beat together 4 eggs, 1 c. light brown sugar and 1 c. granulated sugar

Then prepare mixture of
3 T. buttermilk
3 sticks margarine, softened
1 tsp. vanilla
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. allspice
1/2 tsp. cinnamon
and add it to the prepared egg mixture.

The last step: mix everything together in your largest basin. Cool overnight. Then drop by teaspoonfuls, roll into balls and flatten. Bake 15 minutes on a greased cookie sheet in a 350 degree oven. Watch your cookies carefully, as they may burn.

Victuallers have made something incredible. With their light touch suddenly it came into fashion to be clever. The tendency of the last time - everybody read tea excursus, study wine science, in the evenings rush to courses to cook something from the French cuisine for their friends and loved.
To begin with the future head-cook need free time to go to gourmet’s courses which, by the way, were attended by many celebrities - Princess Diana, Jacque Chirac, Gerard Depardieu, Johnny Depp and family members of all known politicians and businessmen in Europe and the USA.
Gastronomic masters - classes and wine lectures are conducted by many Russian restaurants with the average bill from $50. In Moscow there are some independent educational centers. Among the best are Accademia del gusto and evening courses «The City Class».
There are also foreign culinary schools, the majority of which focus not only on professionals, but also on amateurs (irrespective of age and training level). As a rule, similar courses take from several days to two-three weeks. Training is in native and English languages (if necessary you may use Russian-speaking translator).