Ingredients:
300 g of flour
3 tbsp honey
100 g sugar
150 g margarine
1 egg
1 tsp baking soda
1 tsp cinnamon
For the frosting:
200 g sugar
3-4 tbsp sour cream (a thicker, tangier Eastern European variety)
2-3 tbsp cocoa powder
100 g margarine (or butter)
vanillin, rum extract
100 g ground nuts
Combine the sifted flour with the baking soda in a bowl and cut in the margarine until no lumps remain. Add the sugar, egg, honey, and cinnamon, and knead into a smooth dough. Knead until the dough beco…

Pat the prepared chicken dry with a clean cloth, then season it with salt and pepper. Preheat the oven to its highest setting. Fill a one-liter jar with water and add a bay leaf and some whole peppercorns. Set the jar on a baking sheet, place the chicken on top of the jar, and put the sheet in the oven. Then lower the heat.
In just fifteen minutes, the chicken is ready. The meat is incredibly juicy, the skin beautifully browned, and the flavor is nothing like fried or stewed chicken cooked in a…

New cleaning products. In recent years the cleaning industry has introduced highly effective options like the powder “Novost” and the liquid OP-7. Use these products for items made from silk, nylon, capron, perlon, viscose, and wool. They also work well on fabrics with delicate fibers and gentle colors.
When using “Novost” powder, don’t scrub or wring items vigorously; dampen them and squeeze out the excess water. To remove greasy stains, mix “Novost” with warm water to make a paste, rub the pas…

10 mushrooms (champignons)
30 g cheese (about 1 oz)
A small piece of chili pepper
1 large clove of garlic
2–3 tablespoons chopped parsley
1 tablespoon lemon juice
3 tablespoons olive oil
Salt to taste

Combine the chopped chili pepper, minced garlic, chopped parsley, lemon juice, and olive oil in a bowl.
Rub the mixture onto the washed, dried mushrooms. Let the mushrooms sit for 30 minutes.
Cut the cheese into sticks and tuck them into the mushroom caps.
Bake at 200°C (about 400°F) for 15–20 m…

Ingredients:
500 g strawberries
500 g sugar
75 g glucose
20 g apple pectin
1 tsp citric acid
fine sugar for coating the jelly
First, prepare a mold for the jelly. Line the bottom with plastic wrap and grease it with oil.
Blend the strawberries until smooth.
Set aside 100 g of sugar and mix it with the pectin. This prevents the pectin from clumping when added to the jelly.
Dissolve the citric acid in one tablespoon of water and set it aside.
Place the strawberry puree in a heavy-bottomed sauce…

1.5 cups of rice1/4 cup thin vermicelli3.5–5.3 oz (100–150 g) ground beef2 tablespoons butter1.75 oz (50 g) almond sliversOlive oil for fryingSalt, black pepper, cinnamon, cloves, nutmeg, and ginger, to tasteFresh parsley for garnish
Melt the butter in a pot and sauté the vermicelli until golden brown.
Add the rice and continue to sauté for 3 minutes.
Pour in 3 cups of warm water, season the rice with salt, bring it to a boil, then reduce the heat and cook until the rice is tender. Stir occasio…