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Personal ads with photos: Alla, single Russian woman from Byuregavan
Alla
ID: 1112719
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Character:
I am very active, clear. I tell only the truth, never lie, gentle, careful, lovely, happy. Like to spend time in the nature. To take care of myself and always try to look beautiful. It's of a great importance for me to be and fell young.
Interests:
I am very good at housekeeping . I like to make comfort . I like everything to be clear and like tidiness. I am a good cooker. Like to make tasty dishes and I manage to do it. I like to invent a new dish and cook it. Mostly I make dishes of Armenian and Russian cuisines . I like to read interesting books and poems, like to listen to music, especially Arabian and Greek.
Looking For Type:
Clean, strong, who will never lie, who'll have a sense of humor and who'll like active and happy life. Without bad
Looking For Age:
40 - 65
Armenian cuisine is a representative of the cuisine of the Mediterranean and the Caucasus, with strong influences from Eastern Europe, the Middle East and, to a lesser extent, from the Balkans. The preparation of a large number of meat, fish and vegetable dishes in the Armenian kitchen requires stuffing, frothing and pureeing.
Amich
Amich is a traditional Armenian dish. This is a baked chicken stuffed with rice, dried fruits, nuts and spices. Amich is considered an excellent dish for the holiday table.
Ingredients:
1 ea chicken.
1/2 c rice.
1/2 c peeled almonds.
1/4 c dried apricots.
1/4 c raisins.
6 ea dates.
1 tb chopped basil.
cloves.
1 ts cinnamon.
100 g melted butter.
salt.
Directions:
Cook rice until half done, then fry in oil. Salt to taste.Fry dried fruits and nuts in oil for 5 minutes. Combine rice with fried fruits and stuff the chicken with this mass. Sear the chicken until light golden. Then grease with butter and put in a deep pan. Pour over 1/2 c water and bake in a preheated oven for 40 minutes, pouring just regularly, until done.
Dolma
Ingredients:
2 pounds boned shoulder lamb or chuck beef chopped or one pound of each
1 onion diced
1/2 bunch of fresh dill minced
1/2 bunch of fresh mint minced
dash of salt
1/2 cup uncooked rice
1 clove garlic minced
2 jars of grape leaves
1 - 2 sticks of butter (or margarine)
Directions:
Cook meat and onion together. While meat is cooking, remove grape leaves from jar, gently unroll and wash brine from each grape leaf. Cool the meat. When meat is cool add dill, mint, rice and garlic. Place a teaspoonful of filling in the bottom center of each leaf, fold in sides and roll up. Arrange in a large saucepan or stock pot (you don't want too many layers otherwise the rice will not cook), in layers, with chucks of butter between layers. Pour in 2 cups of water, place a plate on top of leaves to weight down. Cover pot and cook on low heat until leaves are soft and rice is cooked (1 hour or more). Replace water as necessary to prevent dehydration. Serve hot or cold with sour cream or yogurt for dipping.
VOSPOV ABOUR (Lentil soup)
Ingredients:
1 lb. lentils
1 cup celery, chopped (opt.)
1 cloves garlic, chopped
1/4 cup olive oil
salt, pepper to taste
2 tbsp. tomato paste
1 cup carrots, chopped
2 med. onions, chopped
2 tsp. flour (for thickening)
2 tbsp. basil, dried and crushed
Directions:
Wash lentils first, then boil them in a quart of water. When they are partially cooked (Approximately 1 hour), add rest of ingredients and mix well. Cover and simmer another 1/2 hour until all vegetables are tender.
Preeyatnava apetita! (bon appetite) your Anastasia Web Alla will tell you while serving this wonderful dish.
You answer should be "Balshoye spasiba, daragaya moya!" (Thank you so much, my darling!)
ea
- Each;
tb
- Table spoon;
ts
- Tea spoon;
c
- Cup
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Alla
ID: 1112719
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I must compliment Anastasiaweb.com on a great service, everything is perfect, the website easy to use and customer support friendly and very helpful.
Craig C., United Kingdom
April 2005
Privet Irina! Everything is good my friend! I hope for you a beautiful day with much happiness! My Nina says I am her joy and happiness as she is mine! Thank you to everyone for your help and kindness and for your service.
Jerry B., TX, USA
April 2005
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