Main Dishes

Make crisp chicken schnitzel with a three-step flour, egg, and breadcrumb coating. Pound the fillets thin and fry until golden and 74°C (165°F). Pair it with fresh vegetables.

Make sweet-spiced refrigerator pickled plums with a measured vinegar brine. Simmer briefly, cool promptly, and keep refrigerated for short-term use. Serve it cold.

Blend fresh tomatoes, peppers, apples, garlic, and horseradish into a spicy condiment. Season to taste and refrigerate; this raw version is not a shelf-stable preserve.

Simmer small tomatoes in a seasoned sauce made from ripe tomatoes. This fresh cooked version is refrigerated promptly and is not a canned pantry preserve. Serve it cold.

Make refrigerator dill pickles with cucumbers, a measured 9% vinegar brine, dill, garlic, and peppercorns. Chill promptly and use within four days. Serve it cold.

Boil butter mushrooms, simmer them in a 9% vinegar brine, then cool and refrigerate. This is a short-term side, not pantry-stable mushroom canning. Serve it cold.

Make chili ketchup refrigerator pickles with cucumbers, garlic, dill, and a measured 9% vinegar brine. Cool promptly, refrigerate, and use within four days. Serve it cold.

Make chicken liver patties with onion, carrot, egg, and semolina. Fry in small batches and cook the centre to 74°C (165°F). Serve it with lemon and a crisp salad.

Make shrimp avocado salad with crisp lettuce, cucumber, cherry tomatoes, and lemon dressing. Cook shrimp until firm and opaque, then toss and serve. Serve it hot.

Make Korean-style cucumber salad with onion, garlic, seasoning, vinegar, and oil. Chill during marinating and refrigerate leftovers promptly for up to four days.

Chicken Brizol: Thin chicken slices pan-fried in a light egg-and-milk coating with cheese and herbs. Follow measured ingredients and practical cooking cues for a dependable.

Sausages in Puff Pastry: Golden puff pastry wrapped around sausages, with optional cheese and sesame. Follow measured ingredients and practical cooking cues for a dependable.