• Pour in a full bottle of water.
• Take a chicken and grease it with all your favourite spices. Make the chicken sit on the neck of the bottle. Put the chicken into the oven. Don't forget to use a pan, as the fat will flow out.
• Cook it during a half an hour. Then cover it with mayonnaise if you want and cook other ten minutes.
• When it's ready, take the chicken off the bottle and put on the dish and cut into portion slices.

• Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
• Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
• When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
• In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
• In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley."

• In a large skillet over medium-high heat, heat oil.
• Season chicken with salt and pepper and cook through until golden, 6 minutes per side. Transfer to plate.
• Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5-7 minutes.
• Stir in basil.
• Return chicken to skillet and nestle in tomatoes. Top with a slice of mozzarella and cover with lid to melt cheese.

• Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
• In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
• Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
• Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste."

• In a large skillet, saute green peppers and onion in butter until tender.
• Add tomatoes, mushrooms, olives.
• Cook the spaghetti and drain.
• In another pan brown the ground beef and drain. Add the ground beef to the vegetable mixture
• Place half of the spaghetti in a greased 13 x 9 baking dish. Top with half of the vegetable mixture.
• Sprinkle with 1 cup of cheddar cheese.
• Repeat layers.
• Mix the soup and water until smooth and pour over the casserole
• Sprinkle with parmesan cheese.
• Bake uncovered at 350 degrees for 30-35 minutes or until heated through.

• Preheat the oven to 375 F. Gently heat sour cream in a small casserole and keep at a simmer.
• Make roux by melting 1 tbsp butter over medium heat and sifting 1 tbsp flour over it. Cook, stirring constantly, until the mixture is a deep-golden color. Whisk the roux into sour cream, season with salt, and simmer for 1 minute. Cover the sauce and set aside.
• Melt 2 tbsp butter in a skillet. Season the filets with salt and pepper. Roll in flour.
• Fry the fish pieces in butter until golden-brown on both sides. Drain on paper towels.
• Saute mushrooms in 1 tbsp butter until they have reabsorbed their liquid, about 2 minutes.
• Separately, skillet-fry potatoes in vegetable oil until slightly crispy on the outside, but slightly undercooked on the interior. Drain on paper towels.
• Arrange the fish pieces on the bottom of a braiser. Top each piece with egg rounds and mushrooms. Arrange potatoes between and around the fish pieces.
• Pour the sour cream sauce over the fish and potatoes.
• Bake, uncovered, for 30 minutes. Sprinkle with dill and serve.

• The fish is cleaned of scales, to remove fins, tail and gills. Make an incision from the top of the ridge, to remove the entrails. Wash.
• Add salt and season with lemon juice. Set aside for 20 minutes.
• Peel the onion, cut into half rings. Fry in 2 tbsp oil, sprinkle with sugar.
• Fry until transparent, over medium heat, stirring. Season with salt and pepper.
• While fried onions, peel the potatoes, cut into 6 - 8 pieces. Cover with cold water.
• Slice Pickled cucumbers. Put the Pickled cucumbers in a roasted onion, stir and remove from heat.
• Carp dry with a paper towel. To put it in a fireproof form. Stuff the pickle-onion mixture.
• Blot potatoes with a paper towel. Season with salt, dried parsley, 1 tbsp vegetable oil, mix well.
• Arrange the potatoes around the fish. Put the form in a cold oven.
• To enable heating at 350 degrees. Bake for 1 hour.
• Then brush the carp with sour cream and return to the oven, under the grill, for 10-15 minutes, at 375 degrees.
• Serve hot, sprinkled with chopped parsley.

Original instructions

• Mix dry ingredients and make a well in the middle. Beat the eggs in the center, and add orange juice. Gradually incorporate dry ingredients to make a sticky dough.

Modern instructions

• Mix the dry ingredients in a large, shallow bowl. A large spaghetti serving bowl is perfect.
• Beat the eggs with the orange juice in another bowl. Add the wet ingredients to the dry ingredients gradually to form a sticky dough. Add a little more flour as needed to help with the forming of the dough.
• Form into a long, flat loaf on a greased or lined with parchment paper baking sheet. Bake at 350 degrees for 20-25 minutes.
• Let the loaf cool well before cutting. Unlike biscotti, this is not baked again after cutting.