1. Monica's signature humidifier sandwich
2. Joe's Meatball Sandwich
3. Rachel's Sheep Casserole
4. Roasted turkey Monica's recipe
5. Things to know (Q&A)

The series "Friends" / Friends was released 27 years ago, and the number of its fans is growing every year. Feasts are an integral part of the sitcom's plot, especially since one of its heroines, Monica, works as a chef. We offer you to cook several popular dishes according to recipes from the TV series.

Amandi Yee, an American journalist and food blogger, author of the book Friends. The Official Cookbook ”. Recall that the heroes of the series eat mainly American cuisine, but there are also Italian and French snacks on their menu. Here are the most popular ones. If you wish, you can modify them to your taste - for example, refuse to use mayonnaise in sandwiches (and thereby reduce the calorie content of the dish).

Monica's signature humidifier sandwich

Ingredients. 3 slices of sandwich bread, mayonnaise (optional), 2 leaves of romaine lettuce, 100 g leftover baked turkey or turkey meat slices, 5 slices of tomato, 100 ml of any gravy, 100 ml of cranberry sauce, salt and pepper.

Instruction. Place a slice of bread on the table. If you're using mayonnaise for this recipe, spread it evenly over the slice. Top with a leaf or two of lettuce, half the turkey and then the tomato slices. Pour the remaining gravy into a shallow container. Dip a second slice of bread in it, turn it over so it is evenly soaked, and place the moisturizer on top of the filling. Cover with another layer of lettuce, leftover turkey, drizzle with chandberry sauce, and top with leftover filling. Cover the sandwich with a slice of bread. Secure with a long toothpick.

Joe's Meatball Sandwich

Ingredients (for 3 servings). For the meatballs: 340 g minced pork, 340 g minced beef, ½ onion, 2 tbsp. l. oregano, 2 tbsp. l. parsley, 2 tbsp. l. thyme, 2 tbsp. l. basil, 100 g bread crumbs, 80 ml red wine, 2 eggs, ⅓ cup toasted pine nuts salt and pepper.

For sandwiches: 3 cups tomato sauce, 6 mini-baguettes, 12 slices of mozzarella cheese, ¼ cup grated parmesan cheese, coarsely chopped fresh parsley for serving.

Instruction. Prepare the meatballs: finely chop the onion, coarsely chop the oregano, parsley, thyme and basil. Preheat oven to 190 ° C. Line a baking sheet with parchment paper. Combine all ingredients by hand in a deep bowl. But do not mix too vigorously or the meatballs will be tough. Shape the minced meat into 5–7 cm diameter meatballs. Place them on a baking sheet and place in the hot oven. Bake until golden brown for 20 minutes.

Heat the tomato sauce in a large saucepan over medium-high heat. Place the finished meatballs in the sauce and simmer for 10-15 minutes. At the same time, cut the mini sandwich baguettes until they open three quarters. Put 1-2 slices of cheese inside, place the buns on a baking sheet and put [1] in the oven for about five minutes to melt the cheese. Then remove the buns from the oven, fill each with 3-4 meatballs, and top with the sauce. Sprinkle with Parmesan and chopped parsley before serving.

Rachel's Sheep Casserole

Ingredients. 1 tbsp. l. vegetable oil, 1 large head of chopped onion, 2 large chopped carrots, 700 g minced lean beef, 1½ cups frozen peas, 1 tbsp. l. soy sauce, 2 tbsp. l. finely chopped fresh rosemary, 240 ml beef broth, 100 g tomato paste, 800-900 g mashed potatoes, salt and pepper to taste.

Instruction. Heat a large, thick-sided skillet over high heat. As soon as it is hot, pour vegetable oil. Place onion in hot oil and sauté for 2-3 minutes until translucent. Salt and pepper to taste. Add carrots. Caramelize it for 2-3 minutes. Move the onions and carrots to the edge of the pan, place the ground beef next to it, and sauté until browned, 3 to 5 minutes. Salt and pepper to taste. When minced meat is fried, add peas, soy sauce, rosemary, beef broth and tomato paste. Stir and simmer over medium heat for 15 minutes until the broth is reduced by half. Salt and pepper again to taste. Preheat oven to 190°C. Divide the ground beef mixture among six small baking dishes. Spread mashed potatoes generously on top of each and spread it out so that it completely covers the stuffing. Put on baking sheet. Bake for 10-15 minutes until mashed potatoes are golden brown.

Roasted turkey Monica's recipe

Ingredients. 4 sprigs rosemary, ½ tbsp. fresh sage, ½ tbsp. fresh thyme, 230 g butter at room temperature, 4 onions, 4 carrots, 2 leeks, 240 ml white wine, turkey (weighing 5 kg) with backbone removed, 2 lemons, 2 green apples, fresh cranberries and fresh pomegranates for serving. Salt and pepper.

Instruction. Wash apples and all vegetables, peel onions and carrots. Cut them into 4-6 parts, and carrots into cubes. Cut the lemons in half. Preheat oven to 160°C.

Take half sprigs of rosemary, sage and thyme, separate the stems and grind the herbs in a blender with half the butter until smooth. Place chopped onions, carrots and leeks in the bottom of a deep baking dish. Salt, pepper to taste. Pour white wine over vegetables. Rinse the turkey carcass, pat dry with paper towels. Lay the turkey breast-side up on a cutting board. Rub the inside with salt and pepper, put the wings behind the carcass, tie the legs with food rope. Open up the inside of the turkey. Lay the turkey breast-side up on the vegetables. Stuff the open cavity with lemons, apples, and leftover rosemary, sage, and thyme (reserve some herbs and lemons for serving). Sprinkle the outside with salt and pepper. Using a silicone brush or your hands, evenly brush the carcass with a mixture of butter and herbs. Cover the baking sheet with the turkey with aluminum foil and let it roast in oven for 1.5 hours. Then remove the foil from the turkey and roast it for another 40 minutes to 1 hour until the skin is golden brown.

Brush it again with the herb butter mixture, if desired, to brown the sides better. Then check for readiness. In the thickest part of the breast, the turkey meat should reach a temperature of 75 ° C. It should not be pink, the juice should be clear. If you are cooking a carcass with a backbone, the baking process may take 2-3.5 hours. Continue measuring the internal temperature of the turkey until done. To serve, carefully transfer the stuffed turkey to a large platter, arrange lemon halves, cranberry clusters or fresh halved pomegranates around, sprinkle the turkey with chopped sage, rosemary and parsley.

Things to know (Q&A)