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ŠIS SKYRIUS LAUKIA REMĖJO !
ŠIS SKYRIUS LAUKIA REMĖJO !
BLUEBERRY MUFFINS
½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 pint blueberries-rinsed, drained and patted dry
2 tablespoons white sugar
Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating or coat inside of mold with a thin layer of butter applied with a papertowel.
In a large bowl, cream together the butter, 1 ¼ cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 ¾ cup of the flour and baking powder. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Crush ¼ of the blueberries, and stir into the batter, careful not to over stir. Mix the rest of the whole blueberries with the remaining ¼ cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with the 2 tablespoons sugar.
Bake in preheated oven for 20-25 minutes, or until golden brown, and tops spring back when lightly tapped.
½ cup unsalted butter
1 ¼ cups white sugar
½ teaspoon salt
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 cup milk
1 pint blueberries-rinsed, drained and patted dry
2 tablespoons white sugar
Position rack in the middle of oven. Preheat oven to 375 degrees F (190 degrees C). Spray the top of a muffin pan with non-stick coating or coat inside of mold with a thin layer of butter applied with a papertowel.
In a large bowl, cream together the butter, 1 ¼ cups sugar and salt until light and fluffy. Beat in the eggs one at a time. Mix together 1 ¾ cup of the flour and baking powder. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Crush ¼ of the blueberries, and stir into the batter, careful not to over stir. Mix the rest of the whole blueberries with the remaining ¼ cup of the flour, and fold into the batter. Scoop into muffin cups. Sprinkle tops lightly with the 2 tablespoons sugar.
Bake in preheated oven for 20-25 minutes, or until golden brown, and tops spring back when lightly tapped.
gal kas galetumete man tiksliai sita recepteli isversti?justuke rašė:Hot Cruss Buns
Ingredients:
4 cups (600 gr.) of white flour
1 teaspoon of salt
1 teaspoon of mixed spices (do not exceed)
6 oz. (150 gr) of butter
1/2 cup of raisins
1 oz. (25 gr) of baking powder
1/2 cup (75 gr.) of sugar
1 cup (150 gr.) of milk
Preparation:
Pour flour, salt and spices in a large bowl. Stir butter and raisins.
Warm the milk and melt yeast and sugar creamed together.
Add solid ingredients and melt making a dough. Work very well and for a long time.
Leave to rise in a warm place until the size has doubled.
Cut in small pieces and work again on a floured surface, make small balls and mark deeply making a cross. Leave to rise again for about 10 minutes.
Oven at 180-200 °C (350-400°F) for 20 minutes.
Let them cool and raise with honey or sugar dissolved in water.
Best served still warm with tea; but wonderful at ambient temp. too.
Note: At the exibition Easter Buns have been literally been taken into assault, the boys hadn't the time to make enought for everybody.
Bandau.Jei ka pataisykitjustuke rašė:Hot Cruss Buns
Ingredients:
4 cups (600 gr.) of white flour
1 teaspoon of salt
1 teaspoon of mixed spices (do not exceed)
6 oz. (150 gr) of butter
1/2 cup of raisins
1 oz. (25 gr) of baking powder
1/2 cup (75 gr.) of sugar
1 cup (150 gr.) of milk
Preparation:
Pour flour, salt and spices in a large bowl. Stir butter and raisins.
Warm the milk and melt yeast and sugar creamed together.
Add solid ingredients and melt making a dough. Work very well and for a long time.
Leave to rise in a warm place until the size has doubled.
Cut in small pieces and work again on a floured surface, make small balls and mark deeply making a cross. Leave to rise again for about 10 minutes.
Oven at 180-200 °C (350-400°F) for 20 minutes.
Let them cool and raise with honey or sugar dissolved in water.
Best served still warm with tea; but wonderful at ambient temp. too.
Note: At the exibition Easter Buns have been literally been taken into assault, the boys hadn't the time to make enought for everybody.
IngridientaI;
4 puodeliai(600g) baltu miltu
1 a.s. druskos
1 a.s. prieskoniu misinio(nepadauginti)
150g sviesto
1/2 puodelio razinu
25g mieliu
1/2 puodelio (75g) cukraus
puodelis(150g) pieno
Sumaisyti miltus, druska ir prieskonius dideliame dubenyje. Sumaisyti sviesta su razinomis.Pasildyti piena ir istirpdyti mieles su cukrumi iki kremo.Sudeti kietus ingridientus,gerai ir ilgai isminkyti ir tesla palikti kilti siltoje vietoje.
Supjaustyti tesla i smulkias dalis ir ir minkyti ant miltuoto stalo, padaryti rutuliukus. Rutuliukuose giliai ipjauti kryziuka ir palikti kilti dar 10 minuciu.
Kepti 20 minuciu 180-200°C orkaiteje.
Leisti atvesti. Pagardinti vandenyje istirpintu medumi ar cukrumi.
Paskutinį kartą redagavo justuke 03 Bal 2008, 15:00, redaguota 1 kartą(us).
Frozen Cranberry Raspberry Salad
Even cranberry haters will love this salad. It is fast, easy, beautiful, and refreshing.
12 Servings
1/2 cup boiling water
1 3 oz. package raspberry gelatin
1 10 oz. package frozen raspberries, (with sugar), thawed
1/8 teaspoon salt
1 8 oz. package cream cheese, softened
1 cup sour cream
1 16 oz. can whole berry cranberry sauce
Pour boiling water on gelatin in large bowl; stir in raspberries (with syrup). Mix remaining ingredients; stir into gelatin mixture. Mixture will be slightly lumpy. Pour mixture into a 9 x 13" dish or divide between 12 muffin cups. Cover tightly with plastic wrap and freeze at least 6 hours or up to 2 months.
To serve, cut into squares or unmold from the muffin pan (by running hot water over the back of the pan) and serve on green lettuce leaves.
Amount Per Serving
Calories 164 Calories from Fat 97
Percent Total Calories From:
Fat 59% Protein 7% Carb. 34%
Nutrient Amount per
Serving
Total Fat 11 g
Saturated Fat 6 g
Cholesterol 28 mg
Sodium 111 mg
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g
Vitamin A 7% Vitamin C 7% Calcium 0% Iron 2%
Even cranberry haters will love this salad. It is fast, easy, beautiful, and refreshing.
12 Servings
1/2 cup boiling water
1 3 oz. package raspberry gelatin
1 10 oz. package frozen raspberries, (with sugar), thawed
1/8 teaspoon salt
1 8 oz. package cream cheese, softened
1 cup sour cream
1 16 oz. can whole berry cranberry sauce
Pour boiling water on gelatin in large bowl; stir in raspberries (with syrup). Mix remaining ingredients; stir into gelatin mixture. Mixture will be slightly lumpy. Pour mixture into a 9 x 13" dish or divide between 12 muffin cups. Cover tightly with plastic wrap and freeze at least 6 hours or up to 2 months.
To serve, cut into squares or unmold from the muffin pan (by running hot water over the back of the pan) and serve on green lettuce leaves.
Amount Per Serving
Calories 164 Calories from Fat 97
Percent Total Calories From:
Fat 59% Protein 7% Carb. 34%
Nutrient Amount per
Serving
Total Fat 11 g
Saturated Fat 6 g
Cholesterol 28 mg
Sodium 111 mg
Total Carbohydrate 14 g
Dietary Fiber 1 g
Sugars 0 g
Protein 3 g
Vitamin A 7% Vitamin C 7% Calcium 0% Iron 2%
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Grandma Burgie’s Frozen Fruit Salad
16 Servings
3 bananas
1 28 oz. can pineapple tidbits
2 28 oz. cans fruit cocktail
3 ounces chopped maraschino cherries
1 cup chopped pecans
1 8 oz. package cream cheese
1 cup mayonnaise (lite is okay; nonfat is NOT okay)
1/2 cup sugar
2 tablespoons orange juice
1/2 tablespoon lemon juice
2 cups heavy whipping cream, whipped
Slice the bananas into a bowl. Pour the juice from the pineapple tidbits over the bananas, then drain. Drain the fruit cocktail and the maraschino cherries; set aside.
Whip the cream cheese, mayonnaise, and sugar. Add the orange juice, lemon juice, and whipped cream; mix well. Add the fruit mixture, mix well, and pour into a 9 x 13" glass dish or a bundt or tube pan. Cover and freeze 12 hours or longer. Cut in squares and serve on lettuce leaves.
Amount Per Serving
Calories 446 Calories from Fat 285
Percent Total Calories From:
Fat 64% Protein 4% Carb. 32%
Nutrient Amount per
Serving
Total Fat 32 g
Saturated Fat 13 g
Cholesterol 61 mg
Sodium 140 mg
Total Carbohydrate 36 g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g
Vitamin A 26% Vitamin C 17% Calcium 0% Iron 6%
16 Servings
3 bananas
1 28 oz. can pineapple tidbits
2 28 oz. cans fruit cocktail
3 ounces chopped maraschino cherries
1 cup chopped pecans
1 8 oz. package cream cheese
1 cup mayonnaise (lite is okay; nonfat is NOT okay)
1/2 cup sugar
2 tablespoons orange juice
1/2 tablespoon lemon juice
2 cups heavy whipping cream, whipped
Slice the bananas into a bowl. Pour the juice from the pineapple tidbits over the bananas, then drain. Drain the fruit cocktail and the maraschino cherries; set aside.
Whip the cream cheese, mayonnaise, and sugar. Add the orange juice, lemon juice, and whipped cream; mix well. Add the fruit mixture, mix well, and pour into a 9 x 13" glass dish or a bundt or tube pan. Cover and freeze 12 hours or longer. Cut in squares and serve on lettuce leaves.
Amount Per Serving
Calories 446 Calories from Fat 285
Percent Total Calories From:
Fat 64% Protein 4% Carb. 32%
Nutrient Amount per
Serving
Total Fat 32 g
Saturated Fat 13 g
Cholesterol 61 mg
Sodium 140 mg
Total Carbohydrate 36 g
Dietary Fiber 1 g
Sugars 0 g
Protein 4 g
Vitamin A 26% Vitamin C 17% Calcium 0% Iron 6%
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WELSH CAKES
2 cups (280 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/2 cup (113 grams) cold unsalted butter
1/3 cup (50 grams) currants or raisins
1/4 cup (40 grams) chopped mixed peel
1 large egg, lightly beaten
2 - 4 tablespoons milk
In a large bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and mace. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the currants and mixed peel. Add the beaten egg and enough milk to form a light dough.
Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch (5 mm). Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.
Lightly butter a griddle, heavy frying pan, or electric frying pan and heat to medium hot. Cook the welsh cakes for about 5 minutes per side, or until they are golden brown, but still soft in the middle. Immediately after baking, sprinkle with granulated white sugar. Serve warm or at room temperature.
Welsh cakes can also be eaten buttered or split in half and spread with jam.
Makes about 20 - 2 1/2 inch cakes.
2 cups (280 grams) all-purpose flour
1/3 cup (65 grams) granulated white sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/2 cup (113 grams) cold unsalted butter
1/3 cup (50 grams) currants or raisins
1/4 cup (40 grams) chopped mixed peel
1 large egg, lightly beaten
2 - 4 tablespoons milk
In a large bowl, whisk together the flour, sugar, baking powder, salt, ground cinnamon, and mace. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Stir in the currants and mixed peel. Add the beaten egg and enough milk to form a light dough.
Knead the dough gently on a lightly floured surface and roll to a thickness of 1/4 inch (5 mm). Cut into rounds using a 2 1/2 inch (6 cm) cookie cutter.
Lightly butter a griddle, heavy frying pan, or electric frying pan and heat to medium hot. Cook the welsh cakes for about 5 minutes per side, or until they are golden brown, but still soft in the middle. Immediately after baking, sprinkle with granulated white sugar. Serve warm or at room temperature.
Welsh cakes can also be eaten buttered or split in half and spread with jam.
Makes about 20 - 2 1/2 inch cakes.
Strawberry bread
1/2 cup (113 grams) unsalted butter
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups (280 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or plain yogurt
1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
1 1/2 cups chopped fresh strawberries
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.
Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the chopped strawberries and walnuts.
Scrape the batter into the prepared pan and bake about one hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 loaf.
1/2 cup (113 grams) unsalted butter
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups (280 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or plain yogurt
1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
1 1/2 cups chopped fresh strawberries
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.
Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the chopped strawberries and walnuts.
Scrape the batter into the prepared pan and bake about one hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 loaf.
CHOCOLATE MARBLE BREAD
4 ounces (100 grams) semisweet or bittersweet chocolate, chopped
1/2 cup (120 ml) milk, divided
1 1/2 cups (210 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sour cream
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup plus 2 tablespoons (170 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Preheat the oven to 325 degrees F (160 degrees C) and place rack in the center of the oven. Butter and lightly flour a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper. Set aside.
Melt the chocolate, along with 1/4 cup (60 ml) of the milk, in a stainless steel bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside.
In a separate bowl, whisk the flour with the baking powder and salt. Set aside.
In a small bowl whisk together the sour cream and remaining 1/4 cup (60 ml) of milk. Set aside.
In your electric mixer, or with a hand mixer, cream the butter and sugar until light in color and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture and sour cream/milk mixture, in three additions, beginning and ending with the flour. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.
With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the two batters to achieve a marbled effect. Bake in preheated oven for about 50 - 55 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.
Makes 1 loaf.
4 ounces (100 grams) semisweet or bittersweet chocolate, chopped
1/2 cup (120 ml) milk, divided
1 1/2 cups (210 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sour cream
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup plus 2 tablespoons (170 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Preheat the oven to 325 degrees F (160 degrees C) and place rack in the center of the oven. Butter and lightly flour a 9 by 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Line the bottom of the pan with parchment paper. Set aside.
Melt the chocolate, along with 1/4 cup (60 ml) of the milk, in a stainless steel bowl that has been placed over a saucepan of simmering water. Remove from heat and set aside.
In a separate bowl, whisk the flour with the baking powder and salt. Set aside.
In a small bowl whisk together the sour cream and remaining 1/4 cup (60 ml) of milk. Set aside.
In your electric mixer, or with a hand mixer, cream the butter and sugar until light in color and fluffy. Beat in the eggs, one at a time, until well combined. Beat in the vanilla extract. With the mixer on low speed, alternately add the flour mixture and sour cream/milk mixture, in three additions, beginning and ending with the flour. Spoon half of the batter into a separate bowl. Add the melted chocolate mixture to one half of the batter and fold in.
With two spoons, place spoonfuls of the two mixtures into the prepared loaf pan alternately (chocolate, white, chocolate, etc.). Run a wooden skewer or knife through the two batters to achieve a marbled effect. Bake in preheated oven for about 50 - 55 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and place on a wire rack to cool for 10 minutes before removing from pan. Cool completely.
Makes 1 loaf.
Pati sau issiverciaujustuke rašė:Strawberry bread
1/2 cup (113 grams) unsalted butter
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups (280 grams) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or plain yogurt
1/2 cup (55 grams) toasted walnuts or pecans, coarsely chopped
1 1/2 cups chopped fresh strawberries
Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the middle position. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of an 8-cup loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). Set aside.
Place the walnuts (or pecans) on a baking sheet and bake for about 8 minutes or until brown and fragrant. Remove from oven and let cool completely before chopping coarsely. Set aside.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. With the mixer on low, add the flour mixture (in three additions) and sour cream (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the chopped strawberries and walnuts.
Scrape the batter into the prepared pan and bake about one hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature.
Makes 1 loaf.
BRAŠKIŲ DUONA
½ puodelio sviesto
¾ puodelio (150g) cukraus
3 dideli kiaušiniai
1 šaukštelis vanilės esencijos
2 puodeliai (280g) miltų
½ šaukštelio kepimo miltelių
½ šaukštelio sodos
¼ šaukštelio druskos
1 šaukštelis cinamono
½ puodelio grietinės arba paprasto jogurto
½ puodelio skrudintų riešutų
1 ½ puodelio šviežių braškių
Išsukti sviestą. Suberti cukrų ir vėl išsukti. Sumušti kiaušinius po vieną, kaskart išplakant. Įlašinti vanilės ekstrakto. Atskirame inde sumaišyti miltus, kepimo miltelius, sodą , druską ir cinamoną. Įmaišyti į tešlą pakaitomis su grietine,baigiant miltais. Gerai išplakti, suberti smulkintas braškes ir riešutus,išmaišyti. Kepti 180C temepratūroje, kol gražiai pagels.
neprosal kartais ir pagirt.
O siaip tai tikrai sunku gera mergaite susirast geram vaikiui.Maniskis viens tai su klasioke jau 3 metus draugauja,o kitas draugavo metus,bet ta panike su kitu prisigerus ne ta padare.Tai taip ir issiskyre.Dabar nebepasitiki merginom,sako,nebent jauna gali uzsiaugint.O grazus bernas,na,gal biski ugio truksta,bet tikrai sunku susirast gera mergicka.Pripazistu.Dar jei mokais tarp merginu,o pas ji grupej-1,o ir fakultete tik keletas,nes inzinerija-ne mergaitiska specialybe.O tortus tarpkitko ir cepelinus ,ir siaip gamint megsta.
O siaip tai tikrai sunku gera mergaite susirast geram vaikiui.Maniskis viens tai su klasioke jau 3 metus draugauja,o kitas draugavo metus,bet ta panike su kitu prisigerus ne ta padare.Tai taip ir issiskyre.Dabar nebepasitiki merginom,sako,nebent jauna gali uzsiaugint.O grazus bernas,na,gal biski ugio truksta,bet tikrai sunku susirast gera mergicka.Pripazistu.Dar jei mokais tarp merginu,o pas ji grupej-1,o ir fakultete tik keletas,nes inzinerija-ne mergaitiska specialybe.O tortus tarpkitko ir cepelinus ,ir siaip gamint megsta.
idejau 365 liaudies medicinos receptus rusu kalba.bet djvu formatu.Gal kas norit?
http://www.esnips.com/web/knygos/
http://www.esnips.com/web/knygos/
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Vat IKI kazkodel man parduotuve,kur retai uzsuku.Na,nepakeliui.Zinosiu,paieskosiu.Rimi tai zinau,kad ryziu makaronu yra,va tai jie man patinka,bet tik nedaznai gamint.Bet skoni paivairina.Nors mano seimyna dabar ,kaip,, papajai" ant spinatu pakvako.Be vistienos suktinuku su spinatais-ner savaitgalio.Uzsiciklino.O ten terliones.....Na,bet ko nepadarai del tu pagyrimu paskui