Напишите пожалуйста простенький рецепт какого-нибудь блюда на английском языке (ингридиенты и способ приготовления)

http://zefira.info/vienna-biscuits/
с иллюстрациями

Chicken Alfredo
Beat eggs with milk. Add 1/2 cup grated cheese and
parsley. Dip chicken pieces in egg mixture and roll
in bread crumbs. Lightly brown in a skillet with a
bit of olive oil. Remove to a baking dish.
Over medium heat, melt butter. Add cream and milk,
stirring constantly. Add cheese and parsley until it is a
warm sauce.
Pour sauce over chicken breasts. Cover with foil and
bake at 350° for 20 to 30 minutes or until chicken is
cooked. During the last five minutes, add a slice of
mozzarella to each bread piece and allow to melt.
• 2 boneless, skinless
chicken breasts
• 2 eggs
• 1 T. milk
• 1/2 cup grated
parmesan or
romano cheese
• 1 T. parsley
• bread crumbs
• 4 slices mozzarella
cheese
Sauce:
• 3 T. butter
• 1/2 pt. heavy
cream
• 1/2 c. milk
• 1/2 c. grated cheese
•1 T. parsley

А вообще - вот тут можно много книг по кулинарии скачать, в том числе и на английском:
h ttp://www.kuharka.ru/talk/eat/soder/3790.html

h ttp://www.kuharka.ru/talk/eat/ebooks/1692.html?p=2#message_45519

Не забудьте пробел убрать

Some eggs, butter, ham!!! Great breakfast! :)

Stuffed with sweet apple chunks and raisins, this delicious roast chicken will warm up a cool New Year's night.
RECIPE INGREDIENTS
4 tablespoons vegetable oil
1 small onion, chopped
1 cup long-grain rice
1 1/2 cups hot water
1/2 cup fresh orange juice
Salt and pepper to taste
1/2 cup raisins
1 small apple, peeled, cored, and finely diced
1/4 teaspoon ground cinnamon
1 roasting chicken, 3 1/2 to 4 pounds

DIRECTIONS
Preheat the oven to 400 degrees F.

Heat 3 tablespoons of the oil in a deep skillet or saute pan over low heat, add the onion, and cook until tender, about 5 minutes. Add the rice and saute over medium heat for about 2 minutes, stirring constantly. Add the hot water and orange juice, season with salt and pepper, and bring to a boil. Reduce a heat to low, cover, and cook for 10 minutes.

Add the raisins and apple to the rice mixture and stir lightly with a fork. Cover and cook until the rice is nearly tender, about 5 minutes. Stir in the cinnamon and taste for seasoning.

Sprinkle the chicken with salt and pepper on all sides. Spoon enough of the rice mixture into the chicken to fill it without packing it too tightly; reserve the extra stuffing. Truss closed. Set the chicken in a roasting pan and bake until the juices run clear when a thigh is pierced, about 1 hour. Remove from the oven and let stand for 5 to 10 minutes before carving.

Meanwhile, heat the remaining tablespoon of oil in a skillet and add the reserved rice stuffing. Cook, stirring, until the rice is tender and the stuffing is heated through. Combine with the stuffing from the chicken cavity and serve alongside the chicken.

Tagliatelle in Bacon & Mushroom Sauce

Ingredients (Serves 4)
250g trimmed Green Beans
ChanteSel Salt
500g Brown Mushrooms
150g Dulano Bacon Bits
1/3 Vegetable Stock Cube
1 Onion
1tsp Kania Oregano
200ml Morning Fresh Cream
Kania Black Pepper
400g Ital d'Oro Tagliatelle
80g Lovilio Parmigiano Reggiano, grated

Method
Wash and then boil the beans in salted water for approx. 18 minutes. Clean the mushrooms and cut them into slices. Peel and finely chop the onions. Fry the bacon in a pan until golden then take out and put aside for later use. Use the hot bacon fat to fry the mushrooms and onions.

Dissolve the vegetable stock in 300ml of hot water and season with oregano, salt and pepper and then add to the mushrooms. Stir in the bacon and the single cream and leave to simmer for 5-7 minutes.

In the meantime place the tagliatelle in a large pan of boiling, slightly salted water for 4-5 minutes and cook until al-dente. Drain the beans and pasta, mix with the sauce, season to taste and serve with parmesan.

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Creamy Tagliatelle