Meals with fruits and vegetables

Main dishes of fruit vegetables. (Part 2)

Tomatoes, baked buns.Tomatoes, baked buns.
Buns cut in two in height. With lower pulp is removed, moisten with milk inside and fill with stuffing tomatoes. Cover the second (lower) part, smeared with butter and baked.
Mincing. Fry the chopped onion, add purified chopped tomatoes, salt and stew. Then add the beaten eggs, all mixed with crumb soaked in milk bread and roasted.
* Tomatoes - 180 g bun-2 pc., Onions - 50 g, eggs - 2 pcs., Milk - 200 g butter - 60 g salt.
Vegetables baked with cheese.
Tomatoes and eggplant cut into thin slices, onions and bell pepper - thin rings. Vegetables are placed in a pan of oil in the following order: tomatoes, onions, peppers, eggplant. Salt, sprinkle with pepper, add chopped garlic, chopped parsley and dill, then put another layer of tomatoes. Sprinkle with grated cheese and bake in the oven.
* Tomatoes - 500 g eggplant - 400 g, onions - 120 g paprika-350 g, oil - 50 g, parsley and dill - 35 g cheese - 50 g, black pepper, salt.
Tomatoes, baked with cheese and eggs.
Tomatoes cut into slices, salt, paneer with flour and fry in oil. Flour Passer in butter, pour milk and bred there grated cheese or cottage cheese. The resulting sauce, salt, bring to a boil, fill with whipped eggs and sprinkle with herbs. Prepared tomato pour this sauce and baked in the oven.
* Tomatoes - 500 g flour - 80 g butter - 100 g moloko- 350 g cheese or cheese - 35 g, eggs - 2 pcs., Parsley, dill - 15 g salt.
Hyuvech tomatoes in Bulgarian.
Cooked pasta put oil, pureed tomatoes and chopped cheese. All mix, pour melted butter and bake in a hot oven. Fresh tomatoes can replace the tomato puree (150 g), and cheese - grated cheese.
* Pomidori - 500 g, pasta - 300 g, stalked butter - 100 g, brinza - 125 g.
Tomatoes with rice.
In small tomatoes cut out the core, in the recesses put a piece of butter, sugar and salt. Then tomatoes placed on a greased sheet and bake in the oven. Cooked crisp rice dish spread on a slide, and on top - fried tomatoes. Pour the juice formed during baking.
* Tomatoes - 500 g butter - 50 g g -100 rice, sugar, salt.
Baked eggplant with nuts and pomegranate.
Eggplant baked in the oven, remove the peel. Vegetables finely excised, salt, pour pepper, chopped onions, mashed walnut kernels. All mixed and combined with pomegranate seeds.
* Eggplant - 500 g, onions - 40 g walnut kernels - 70 g pomegranate seeds - 80 g, black pepper, salt.
Eggplant baked with tomatoes and crackers.
Obchyschayut eggplant, cut into slices lengthwise, paneer with flour and fry until golden brown. With stale white bread cook crackers, bread cut into small cubes and keep in the oven until golden crust. Oshparyuyut tomatoes with boiling water, remove the peel, cut into slices, fry in butter, add pepper, salt, pounded garlic and fresh herbs. In a pan placed eggplant, alternating with crackers, pour tomatoes, sprayed with oil and baked.
* Eggplant - 500 g tomatoes - 300 g stale white bread - 100 g, oil - 70 g, parsley and dill, pepper and salt.
Eggplant baked with fresh mushrooms.
Eggplant narezayut cubes 4X4X4 cm, salting, rozkladayut. on doshtsi, nakrivayut іншою дошкою і to put the tractors, Щоб з витиік сік з гіркотою. Discussed aubergine paniruyut beside borshnі і zlegka obsmazhyuyut o maslі. Cibulus narizayut mugs and lubricate to a golden colo. Prepared mushrooms large sichut. At the bottom of the kastreli put eggplants, on them - the mushroom that tsibulu і znovu cherguyut shari vegetichi mushrooms, so shob at the top shari boules eggplant. Drizzle sour cream, zmishanoyu in boron (15 g), salt and put at the oven for zapokannya.
* Eggplant - 600 g fresh mushrooms - 500 g, onions - 120 grams Ghee - 100 g sour cream - 250 g flour - thirty grams of salt.
Eggplant baked with tomatoes and cheese.
Obchyschayut eggplants, cut lengthwise into slices 4-3, paneer with flour, salt and Passer in butter. In a saucepan pour oil, put a row of eggplant, they - purified and cut tomatoes into slices, then eggplants, tomatoes and so 6-8 layers. On top put the grated garlic, sliced ​​rings bell pepper, sprinkle with pepper and grated cheese and bake in a hot oven without closing the lid.
* Eggplant - 600 g flour - thirty grams, oil - 70 g tomatoes - 400 g garlic - 35 g sweet pepper - 200 g cheese - 100 g, black pepper, salt.
Moussaka of eggplant in Bulgarian.
Purified eggplant cut into slices, salt and leave for thirty minutes. Then wash, obsushuyut in a napkin and fry in oil. Other vegetables for this recipe sky¬bochkamy cut and Passer, seasoned with crushed garlic and herbs, salt and placed between the layers of eggplant. Bake in the oven. Serve, watering eggs, whipped with sour milk.
Baklaozhany - 500 g, oil - 40 g -160 g carrots, celery - 35 g tomatoes - 150 g yogurt - 140 g, eggs - 1 pc., Onions - 50 g garlic - 20 g greens parsley - 25 g salt.
Eggplant baked with rice.
Eggplant baked in the oven, obchyschayut, finely excised, sprinkle with salt and pepper. Onion, sliced ​​into strips, fry in vegetable oil, mixed with boiled hot crisp rice, finely chopped tomatoes and eggplant and sprinkle with herbs.
* Eggplant - 600 g tomatoes - 400 grams, rice - 160 g, oil - 140 g, onions - 80 g parsley - 60 g, black pepper, salt.
Vegetable stew peasant.
Onion finely chopped, lightly fried in oil. Sweet pepper cut into thin slices, mix with onions and stew over 15 minutes. Add chopped tomatoes and stew again. Whisk eggs, salt, and pour on steamed vegetables, then lightly baked. Stew served with crisp rice or potatoes or as a separate dish.
* Bulgarian pepper - 375 g tomatoes - 375 g, onions - 150 g butter or margarine - 50 g, eggs - 3 pcs., Salt, crumbly rice, potatoes.
Baked sweet pepper.
Roasted peppers cut into coarse noodles, mixed with onions, sliced ​​rings, seasoned with oil, vinegar, pepper and salt.
* Sweet pepper - 500 g, onions - 80 g, oil - 50 g 3% -s' vinegar - 30 g, black pepper, salt.
Pepper, baked with cheese, eggs and milk.
Deprived of pepper seeds baked until brown pods take. Then it obchyschayut, put on the list, pour a mixture of beaten eggs, grated cheese or feta cheese and milk sprayed with melted butter and bake in the oven.
* Sweet pepper - 500 g butter - 40 g, eggs - 1,5 pcs., Cheese or cheese -100 g g -125 milk, salt (if no cheese).
Summer hyuvech in Bulgarian.
Prepared pepper peppers cut into small slices, salt and fry until cooked. Whisk eggs, add milk, shredded cheese, black pepper, herbs, salt. Combined with fried pepper and mix. The mass spread on a pan greased with oil and bake in the oven until golden color.
* Sweet pepper - 500 g, oil - 30 g, eggs - 3 pcs., Cheese - 150 g milk - 300 g parsley - 20 g, black pepper, salt.
Cucumbers stuffed with bread and eggs.
Obchyschayut large cucumber, cut into slices 4 cm in length, pick out the holes and stuffed stuffing their offering, which add chopped cooked hard-boiled eggs. To make the filling stale white bread rozmochuyut in milk and mince. Cucumber slices stuffed up in the form smeared oil on top, sprinkle with grated cheese and bake in a hot oven. Serve with boiled potatoes and greens.
* Fresh cucumbers - 500 g white bread - 200 g, eggs - 2 pcs., Oil - 40 g g -120 cheese, milk -125 grams, boiled potatoes, parsley or dill, salt.
Cucumbers, baked in sour cream.
Obchyschayut cucumbers, cut in half lengthwise, paneer with flour and fry on both sides in a well-heated pan until golden crust. Then they put in a greased pan, pour mixture of cream, eggs and salt and bake in a hot oven.
* Cucumbers - 500 g butter - 40 g sour cream - 180 g eggs -1 pcs., Flour - 30 g salt.
Pumpkin Casserole with potatoes and apples.
Butter, sugar, salt and cinnamon is ground to the appearance of foam, gradually adding grated pumpkin, apple, mint potatoes, ground crackers and soda. Mass thoroughly mixed, spread in a greased refractory shape and bake in a hot oven for 40 minutes until golden brown. Serve with compote or fruit sauce.
* Pumpkin - 500 g boiled potato 315 g apples - 315 g butter - 75 g sugar - 125 g cinnamon - 25 g dried - 250 g, soda, salt, juice or fruit sauce.
Pumpkin baked with carrots.
Pumpkin pulp ha mince carrots. In a mixed mass killing eggs, pour the flour for pancakes, salt, mix well, spread on a pan, greased, and bake in a hot oven. On top coated with egg. Serve with sour cream and herbs.
* Pumpkin - 500 g carrots - 500 g, eggs - 3 pcs., Flour for pancakes - 300 g butter - 40 g sour cream - 200 g, parsley and dill - 35 hours
Pumpkin baked with tomatoes and cheese.
The flesh of the pumpkin cut into slices, baked in the oven, put the pan, lightly greased with butter or margarine. Each slice of pumpkin 2-3 put tomato slices, sprinkle with grated cheese and baked.
* Pumpkin - 500 g butter or margarine butter - 40 g tomatoes - 500 g cheese - 125 hours
Pumpkin baked with apples.
The flesh of pumpkin and apples cut into small slices and stew until soft. Taking off
from heat, cool, add egg yolks, mashed with sugar, and proteins are carefully mixed, poured into a greased and sprinkled with breadcrumbs milled form and bake in the oven.
* Pumpkin - 400 g apples - 400 g, eggs - 2 pcs. Butter - 40 g dried - 50 g sugar - 50 hours
Pumpkin pudding with pears.
Purified and deprived seed pear slices and cut them putting a refractory form, greased. At layer pears laid out dough made from flour, yeast, margarine, milk and sugar. With cooked and pressed through linen cloth pumpkin, egg yolks, the flour and cinnamon mousse prepared and mixed with beaten egg whites to it. To put a layer of dough thick layer of pumpkin, sprinkle cinnamon on top put slices of butter and bake in a hot oven for 50 minutes.
* Pumpkin - 500 g pears - 200 g butter - 20 g margarine -10 g g -100 flour, yeast - 10 g milk - thirty grams of sugar - 30 g, eggs - 1 pcs. Cinnamon - 3 hours
Pumpkin baked with vegetables and cheese.
Fruits and cut apples, carrots stewed in milk and butter until soft. Then add cauliflower, zucchini or pumpkin and stew all together until done. Add chopped apples, greens, beaten eggs, salt and mix well. The resulting mass is sprinkled with grated cheese and baked.
* Pumpkin or squash - 500 g cauliflower - 625 g carrots - 350 g apples - 450 g butter - 200 g, eggs - 5 pcs., Cheese - 100 g, parsley and dill - 50 g milk - 625 g salt.
Pumpkin pie.
Margarine, sugar, salt, cinnamon, lemon zest and juice thoroughly mixed. Add eggs, sliced ​​squash, mashed potatoes, grated dried powder cake and raisins. The mass is mixed, spread in a greased pan and bake in a hot oven for 45 minutes.
* Pumpkin - 500 g margarine - 50 g sugar - 50 g, eggs - 3 pcs., Mashed potatoes - 250 g dried - 150 g powder cake - 0,5 package raisins - 100 g lemon - 0,5 pieces. cinnamon, and salt.
Pumpkin pudding with apples.
The flesh of the pumpkin cut into slices, pour the milk and cook. Then sleep semolina or rice and cook for another minute 10. Cool, add frayed apples, sugar, citric acid, egg yolks and mix well. In the resulting mass carefully adding whipped in a thick foam proteins. Teaching the pan, greased and sprinkled with breadcrumbs, pour cream and bake. Serve with sour cream or fruit sauce or butter, porizavshy portions.
* Pumpkin - 500 g g -300 apples, milk - 60 g sugar - 20 g Citric acid - 10 g egg-2 pcs. Butter - 75 g cream -100 g ground wheat crackers - 60 g , fruit sauce.
Baked pumpkin with kyslomo-lochnym cheese and raisins.
The flesh of the pumpkin cut into cubes, suggest norms half butter and sugar until soft. Then rub, add eggs, washed raisins and grated cheese, milk and butter. All mix. Teaching in a greased and sprinkled with breadcrumbs pan, coated with egg and bake. Serve with sour cream.
Pumpkin - 800 g milk cheese - 150 g raisins - 60 g butter - 60 g sugar - 50 g, eggs - 2 pcs., Sour cream - 100 g ground wheat crackers.
Zucchini, baked with cream.
Fried zucchini placed on the pan, pour prysolenymy cream with chopped fennel, sprinkle with breadcrumbs, sprayed with oil and bake in a hot oven.
* Squash - 500 g, oil - 40 g cream - 90 g, dill - 20 g ground wheat crackers - thirty grams butter - 20 g flour -30 g, pepper, salt,
Puff pie with zucchini, carrots and peppers.
HF vidtayuyut puff pastry, zucchini and peppers cut into slices, carrots, cut into the same stew over 5 minutes in salted water. Eggs, cream, grated cheese and spices rozbovtuyut. Rozkachuyut dough rectangle and placed on moistened with water sheet. The edges a little lift and draw them as migrants. Pour egg mass and top put prepared vegetables and bacon. Bake in hot oven for 30 minutes. Serve with green peas.
* Frozen Puff pastry -, 600 g zucchini - 400 g, sweet red and green peppers - 300 g carrots - 275 g, eggs - 4 pcs., Cream - 250 g cheese - 225 g smoked bacon - 8 slices , nutmeg, black pepper, green peas.
Squash Souffle.
Trained cut zucchini and cook in lightly salted water until tender. The water is drained, slightly obsushuyut vegetables on the fire and rub through a sieve. The resulting puree fried in butter and cool. Then add boiled milk, grated cheese, mashed wheat bread crumbs, chopped parsley, beaten eggs, salt and pepper. The mass is mixed, spread in a greased container and baked in the oven.
* Squash - 400 g butter - 60 g milk - 250 g cheese - 200 g dried - 65 g, eggs - 3 pcs., Parsley and dill - 35 g, pepper, salt.
Tomatoes stuffed with vegetables.
In tomatoes cut top, gently squeeze the juice and seeds removed. Then rob¬lyat concavity, lightly sprinkle with salt and pepper. Fresh cucumbers and radishes cut into small cubes, salad leaves - in 3-4 parts, mixed, seasoned mayonnaise or sour cream sauce "Southern" and again mix. This stuffing fill the tomatoes. Serve with green peas, sprinkle with dill, decorated with leaves of lettuce.
Tomatoes - 400 g cucumbers - 100 g radish - 75 g mayonnaise or sour cream - 25 g sauce «Southern» - 20 g green salad - 25 g peas - 25 g, dill - 15 g black pepper pepper, salt.
Tomatoes stuffed with salad.
Tomatoes prepared as indicated in the previous recipe. To prepare the salad cucumbers and sour apple varieties obchyschayut, remove seeds and cut into small cubes. Just cut boiled potatoes. Cooked boiled egg cut and paste "Ocean" is not rozmorozhuyuchy, nastruhuyut knife. In prepared foods add mayonnaise, salt and mix well. This filling salad tomatoes, sprinkle with their chopped eggs, decorated with green peas and parsley vitochkamy.
* Tomatoes - 800 g 350 g potato, cucumber - 150 g, eggs - 3 pcs., Apples - 250 g paste "Ocean» - 150 g canned green peas - 50 g mayonnaise - 125 g vitochky parsley - 4 pcs., black pepper, salt.
Tomatoes stuffed with a salad of dandelion.
Tomatoes prepare as indicated above. Rozbovtuyut eggs with chopped green onions, chopped nutmeg and pepper and cook scrambled eggs. Cucumbers and radishes cut into slices. Onions, diced, oil, vinegar, mustard and sugar pound. Tomatoes stuffed with scrambled eggs, laid on a plate with sliced ​​vegetables and clean dandelion leaves and pour cooked dressing.
* Tomatoes - 800 g, eggs - 4 pcs., Green onions - 35 g nutmeg - 3 g cucumber-150 g, radish or radish - 200 g leaves of dandelion - 200 g, onions - 60 g of vinegar - 30 g, oil - 40 g mustard - 7 g sugar - 5 g, black pepper, salt.
Tomatoes stuffed zucchini.
Purified zucchini cut into cubes or mince, fry in vegetable oil, salt, pepper and seasoned fried onions. Prepared tomatoes filled with this stuffing, sprinkle with grated cheese, sprayed with melted butter and bake in a hot oven. Serve with sour cream.
* Tomatoes - 800 g zucchini - 400 g, oil - 50 g, onions - 80 g cheese - 50 grams Ghee - 20 g sour cream - 125 g, black pepper, salt.
Tomatoes stuffed with mushrooms.
With tomato pulp is removed, put them on a baking sheet, greased with butter and breadcrumbs links. To add the crushed pulp fried onions and chopped cooked mushrooms. This meat filling and baked tomatoes.
Optionally, you can add mushrooms to split cooked hard-boiled eggs with green onions and serve, watering sour cream sauce.
* Tomatoes - 650 g, onions - 80 g, oil - 75 g fresh mushrooms - 230 g ground wheat crackers - 50 g, pepper, salt.
Eggplant stuffed with tomatoes and carrots.
In the same size eggplant cut the stalk, then they are washed, cut in half lengthwise and remove seeds. Salt and leave for 10-15 minutes to released juice. Prepared eggplant filled with stuffing vegetable prepared, placed in a row, add a little broth and stew in the oven until cooked. In giving on a platter, sprinkle watering sour cream and chopped herbs.
Ground hotut so. Vegetables are washed in cold water, parsley and carrots cut into strips, onion - half rings, tomatoes - slices and roasted root vegetables and onions separately. Mixed vegetables, add chopped garlic and bring to a boil. In the stuffing put sliced ​​cooked hard-boiled eggs, pepper and salt.
* Eggplant - 500 g tomatoes - 400 g carrots - 250 g, onions - 80 g parsley root - 60 g, eggs - 2 pcs., Garlic - 25- 35 g, parsley and dill - 30 g sour cream - 200 g, black pepper, salt.
Eggplant stuffed with tomatoes and nuts.
Prepare eggplant, as in the previous recipe. Onion finely chopped, fried and mixed with chopped eggplant pulp, grated tomatoes, crushed kernels of nuts and garlic and soaked in milk and mashed Bagels, chopped parsley and pepper. This meat filling prepared eggplant, sprinkle with grated cheese and bake in a hot oven until done.
* Eggplant - 400 g, onions - 80 g tomatoes - 360 g kernels - 120 g croissant - 1 pcs., Garlic - 25 g milk - 100 g parsley - thirty grams, cheese - 50 g , creamy oil- 40 g, black pepper, salt.
Pepper stuffed with potatoes and vegetables.
Onions, carrots and celery cut into small cubes, add salt and oil and stewed in a little water until soft. Then add the cooked potatoes, chopped tomatoes, stir and bring to a boil. In minced add grated cheese, garlic and parsley. Prepared pepper filled with stuffing, put on baking sheet, pour a little water, put the chopped tomatoes, sprayed with oil and bake in the oven.
* Sweet pepper - 500 g, onions - thirty grams carrots - thirty grams, celery - thirty grams, oil - 40 g potatoes -125 g pomidory- 115 g cheese - 25 g g -10 garlic, herbs parsley - 20 g salt.
Pepper stuffed with carrots, onions and roots.
Carrots, onions, parsley and celery cut into strips, Passer in butter, pour tomato hot sauce and mix thoroughly. This meat stuffed peppers prepared, put it in a pot, close lid and stew until tender. Serve with sour cream.
* Sweet pepper - 600 g carrots - 200 g, onions - 200 g parsley root - 200 g celery root - 200 g g -100 oil, tomato hot sauce - 50 g sour cream - 100 hours
Green peppers, stuffed tomatoes and carrots.
Pepper wash, cut off tops alongwith the stem and remove seeds. Put in boiling salted water for 2 minutes, back in the syuo and allow to drain water. For the stuffing carrots, parsley, onions and tomatoes without seeds, finely chopped, add sugar, pepper, salt and bring to a boil. This meat filling prepared peppers, put them in a pot in one or two layers, pour the broth, add oil, tomato puree or tomato sauce and stew in the oven until cooked. Serve with sour cream sauce.
* Sweet green pepper - 500 g carrots - 75 g parsley root - 60 g, onions - 40 g tomatoes - 250 g, oil - 50 g sugar - 5 g tomato or cream sauce -150 g, pepper, salt.
Pepper marinated thing.
Pepper without seeds placed on 3 minutes in boiling water, back in the colander, cool and stuffed vegetable stuffing. Then put in a pan, pour the sauce of tomatoes and stew in the oven.
For the stuffing vegetables cut into strips and stew until tender, salted, mixed with passerovannym onions and chopped and seasoned with sugar.
For tomato gravy assume in own juice, rub through a sieve, add vegetable broth, sugar, vinegar, salt.
* Sweet pepper - 500 g carrot-125 g biloholovkova -125 g cabbage, parsley root -
30 g celery root - 200 g, onions - thirty grams, oil - 20 g sugar - 10 g parsley - 10 g tomatoes - 175 g or tomato puree - 35 g of vinegar - 20 g vegetable broth, salt.
Rotunda in Moldovan.
Rotunda wash, make a circular incision around the stem and remove it along with the seeds. Dipped in 1-2 minutes in boiling marinade, back in the sieve, and then stuffed with minced meat.
To mince the onion, carrot and parsley obchyschayut, washed, cut into strips and lightly fried. Add pureed tomatoes, pepper, salt and crushed garlic.
For the marinade into the water poured spices, bay leaf and boil for 5 minutes, then add the vinegar and boil again.
Before serving Rotunda drawn as korzynochok using leeks.
* Pepper Rotunda - 400 g, onions - 80 g carrots - 150 g parsley root - 50 g tomatoes - 180 g, oil - 50 g garlic - 20 g of vinegar - 15 g leeks - 25 g , spices (pepper, cloves, cinnamon, ginger, bay leaves), salt, sugar.
Cucumbers, tomatoes and stuffed cabbage.
Obchyschayut cucumbers, cut in half lengthwise and remove the core. Cabbage and boiled boiled eggs, tomatoes and cucumbers heart excised and finely seasoned sour cream, pepper and salt. This weight halves stuffed tomatoes, sprinkle with dill or parsley and serve at the table.
* Cucumbers - 400 g tomatoes - 200 g biloholovkova cabbage - 120 g, eggs - 1 pcs., Dill or parsley - 30 g sour cream - 120 g, black pepper, salt.
Pumpkin stuffed.
Pumpkin, cut in half, cleaned of seeds. Released halves filled with a mass of soaked rice, chopped tomatoes, onions, eggs and spices. Stuffed pumpkin halves sprinkled with grated cheese and breadcrumbs, put in a pan, pour a little water with oil and stew.
* Pumpkin - 1 kg rice - 140 g tomatoes - 270 g, onions - 80 g garlic - ZO grams dried ground - 375 g cheese - 150 g, oil - 40 grams, spices, salt.
Zucchini stuffed with carrots and onions.
Obchyschayut zucchini, cut crosswise into thick pieces 4-5 cm, remove seeds are part of the pulp and cook until soft in salted water. Depressions filled with meat so that it acted slide. Stuffed zucchini placed on a sheet or pan, greased, sprinkle with grated cheese, sprayed with oil and bake in the oven. Serve with sour cream, sprinkled with herbs.
For the stuffing vegetables cut into strips and lightly fried, add tomatoes and stew.
* Squash - 500 g carrots - 150 g, onions - 80 g parsley root - 100 g tomato puree - 25 g, oil - 60 g sour cream - 90 g cheese - 25 g parsley or dill - 20 g salt.
Zucchini stuffed with mushrooms.
Squash prepare as described above. Prepared mushrooms excised, placed in a pot and stew about 15 minutes, then salt, pepper and add a little oil and stew. Mushrooms cool, mix with cooked rice and cream. This mixture is stuffed zucchini, sprinkle with grated cheese and bake in a hot oven. Before serving sprinkle with herbs mint.
* Squash - 500 g fresh mushrooms - 300 g, oil - 70 grams, rice - 50 g g -100 cream, cheese - 50 g, mint green - 10 g, black pepper, salt.
For longer preserved tomatoes, eggplant, bell peppers and zucchini, thinly ukla¬dayut them in a plastic bag or enamel pot and store without covering the lid on the bottom shelf of the refrigerator.
Is the most delicious tomatoes with smooth, nerebrystoyu surface, besides tomatoes are well preserved.
To cracked tomatoes not zaplisnyaviv, cracks should be thick, sprinkle with salt.
Fresh tomatoes put in soup 10-15 minutes before end of cooking.
Nayprydatyishi frying tomatoes, which had a lot of seeds and pulp. cut them in half and put the pan cut up.
Tomato cut with a sharp knife to come out less juice.
Peel the tomato easily removed, if at 1 minute dip in boiling water, then immediately in cold water.
Tomato, salted and breaded in flour and fried in oil, served as a separate dish and garnish.
Tomatoes in an open jar zaplisnyaviyut not if they sprinkle with salt and pour a thin layer of oil.
Eggplant caviar delicious if it is prepared from roasted fruits.
Eggplant and tomatoes stuffed raw.
To prepare any dish with peppers remove seeds.
To Cucumbers were fresh and maintain elasticity in the salad, wash and cut them just before serving on the table.
Green cucumbers are fresh for several days, keeping them immersed in water for three-quarters of peduncles down. This water should be changed daily.
Pumpkin porridge most delicious when cooked it with rice or millet.
After cooking the pumpkin back in the colander to maintain the original taste.
Pumpkin is suitable for eating raw particularly useful in diets.
Pumpkin can be salted for the winter and save as watermelons.
The most delicious zucchini length to 20 cm. All sorts of them use only ripe, ripe as rude and tasteless.
From young zucchini, intended for stewing, and stuffing, usually thin skin is not cut.
Fry best squash with small seeds. If after roasting they remain rigid, they cover with lid and put in the oven for 5-10 minutes.
Squash are used in food only unripe. prepare them as cauliflower. All recipes are for cauliflower suitable for cooking with young squash.

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