Submitted by Nobility_Cuisine on Sun, 12/13/2015 - 20:21.
2 hard-boiled egg
7 oz (200 g) crab meat, or crab meat imitation
7 oz (200 g) ground hard cheese
21-25 pitted black prune
1.7 oz (50 g) chilled butter
21-25 peeled walnut
2 tbsp mayonnaise, or other white sauce
Chopped greens for decoration
Soak prunes in a boiling water for about 10 minutes.
Then, dry out the prunes, and stuff with walnuts, one half or whole peeled walnut into each prune.
Grate eggs, crab meat, and chilled butter separately.
Collect a salad by layers:
1 ground egg, ¼ crab meat, 1 tbsp mayonnaise, ½ ground cheese, ½ ground butter, stuffed prunes, ¾ crab meat, 1 tbsp mayonnaise, ½ ground cheese, ½ ground butter, 1 ground egg.
Decorate with greens, and serve.
Submitted by Nobility_Cuisine on Sun, 12/06/2015 - 00:08.
7 oz (200 g) boiled beef fillet
1 can (7-10.5 oz, 200-300 g) red beans
1 large red onion
3 garlic cloves
1 medium sweet red pepper
2 oz (55-60 g) ground walnuts
4 tbsp vegetable oil
1 tbsp white vinegar
Salt, ground black and red peppers, coriander, and other spices and greens - on your taste
Cut a beef onto small cubes.
Slice onions and red sweet peppers into thin strips.
Press a garlic, chop greens.
Wash beans in a cold water, and dry out.
Stir-fry walnuts on a dry skillet for 1-2 minutes.
Blend a vinegar and an oil together with spices.
Stir all ingredients, and let to sit for about 15 minutes in a room temperature.
Then, decorate, and serve.
Submitted by Nobility_Cuisine on Sat, 11/28/2015 - 16:12.
1 cup rose wine
1 tsp honey
4 dried black prune, pitted
Peel pears, and de-core.
Pour a wine into a small sauce-pan, add a honey and peppercorns, and bring to boil.
Put the pears into the sauce-pan, and boil for about 5 minutes with a low heating.
Then, take them out carefully, and place on a plate.
Put prunes into the boiling wine, and cook for about 10 minutes.
Blend prunes with juices into a puree, and fill the pears with the puree.
Let to sit in a refrigerator for about 30-60 minutes, and serve.
Remove spices before a blending.
You may use a cinnamon, cloves, or other spices in addition.
Submitted by Nobility_Cuisine on Sat, 11/21/2015 - 21:48.
7 oz (200 g) pitted prune
11.5 oz (300 g) boiled chicken fillet
11.5 oz (300 g) champignon
1 medium onion
5 hard-boiled egg
1 medium cucumber
2 tbsp vegetable oil
4-5 tbsp mayonnaise
Cut prunes into thin strips, and put into a salad bowl evenly.
Peel an onion, slice into half-rounds.
Slice mushrooms thinly.
Stir-fry the mushrooms and onions together with a vegetable oil, until onions get a gold color.
Put mushrooms and onions over prunes.
Cut a chicken fillet into small cubes, and put into the bowl as a third layer.
Sprinkle the chicken with a mayonnaise.
Grate eggs, and put on top.
Sprinkle the eggs with mayonnaise.
Grate a cucumber, let a juice to drip, and put on top.
Let to sit for about 15 minutes, and serve.
You may put every ingredient right into personal salad dishes in a same order.
Submitted by Nobility_Cuisine on Sat, 11/14/2015 - 19:07.
1 lb (450 g) boiled chicken liver
1 can (1 lb, or 450 g) green peas
5 hard-boiled egg
3 medium (peeled and boiled) carrot
3 medium onion
2 tbsp vegetable oil
Mayonnaise on your taste
Divide every a chicken liver into halves. Grate the livers.
Peel eggs, and separate egg yolks and egg whites.
Grate the egg yolks and the egg whites separately.
Grate carrots separately.
Peel onions, and cut into half-rounds.
Stir-fry the onions with a vegetable oil until onions get a gold color.
Collect a salad: a first layer is a half of the ground liver.
Sprinkle with a mayonnaise.
A second layer is the ground carrots.
Sprinkle with the mayonnaise.
A third layer is the ground egg whites.
A forth layer is the fried onions.
A fifth layer is green peas.
Sprinkle with mayonnaise.
A sixth layer is a second half of ground livers.
A seventh layer is the ground egg yolks.
Let to sit for 10-15 minutes in a room temperature, and serve.
Note: This is a salad for a whole family (4-6 persons).
For 1 person, decrease a mass of ingredients.
Submitted by Nobility_Cuisine on Sun, 11/08/2015 - 10:23.
1.5 lb (700 g) beef fillet
2 pieces white bread
2 oz (60 g) ground cheese
3 tbsp buttered
1/2 cup beef broth
5 parsley stalk
Ground black pepper and salt on your taste
Slice a beef into same-size thin pieces.
Tenderize every piece, sprinkle with a salt and pepper.
Pre-heat a skillet with a butter, and cook every piece of fillet on both sides until a readiness.
Soak bread pieces in a beef broth, stir with chopped onions, a ground cheese, butter, a salt, and a pepper, and stir well all together.
Put a portion of a mixture on every piece, roll, and put a roll into a deep skillet.
Repeat until you run out of ingredients.
Turn a heating to low-medium, pour a broth over the rolls, and add juices from cooked meat.
Simmer for about 10 minutes.
Chop a parsley.
To serve, sprinkle rolls on a plate with chopped parsley.
Submitted by Nobility_Cuisine on Sun, 11/01/2015 - 09:32.
1 lb sturgeon
1 shallot onion
5 black peppers
1 bay leaf
1/2 dry French bread
1/4 lb butter
Salt on taste
For Horseradish's sauce:
5 tbsp mayonnaise
1 oz horseradish
1 tbsp sugar
Salt on taste
Put sturgeon in very hot, but not boiling water for 5 minutes.
Clean fish skin off bone plates.
Peel and cut carrot into medium cuts.
Peel and cut onions into rings.
Bring to boil water with spices, salt, carrot, and onions.
Boil for about 5 minutes on medium heat.
Put sturgeon in a broth, bring to boil, ant turn heating to low.
Boil until ready (12-20 minutes).
Cool sturgeon in broth.
Then, take it out of the saucepan, dry, and cut into serving pieces.
Whip eggs with salt.
Grate dry bread (or use breadcrumbs).
Dip every portion in whipped eggs, then roll in breadcrumbs, then dip in melted butter, then roll in breadcrumbs.
Put fish in an oven, pre-heated to 400º F, and bake for about 16-18 minutes.
Serve hot with any fresh vegetable salad, and with “Horseradish” sauce.
To make sauce, grate horseradish, and mix it with sugar.
Let it sit in a room (do not close with a lid!) for 40 minutes. Then, mix well with mayonnaise, and serve.
This way to cook fish was popular for noble dinners in Russia in 18-19 centuries.
Submitted by Nobility_Cuisine on Sun, 10/25/2015 - 07:16.
4 medium rainbow trout fillet with skin
3.5 oz (100 g) butter, or margarine
3.5 oz (100 g) bread crumb
1.7 oz (50 g) fresh dill and parsley
1 lemon peels
Salt and white pepper on your taste
Grate lemon peels.
Blend all ingredients except a fish.
Check if all bread crumbs dissolve in a mixture.
Cut 2 equal pieces of a baking paper, and roll the mixture between paper pieces into a rectangle (1/6”, or 5 mm thickness).
Put it into a refrigerator to freeze, for 1-2 hours.
Rub the fish with a salt.
Pre-heat 3 tbsp vegetable oil in a stove-safe and oven-safe dish, and put fish fillets into the dish, skins up.
Pre-heat an oven to 390 F (200 C).
Cut the butter layer into rectangles with fish fillet's sizes.
Cover fillets with the butter rectangles.
Place dish into the oven for about 15 minutes.
Serving portion is 2 fillets.
This method is working good for other fish too (cod, flounder, salmon, etc.) even if fish itself is dry and non-fat.
Submitted by Nobility_Cuisine on Sun, 10/18/2015 - 06:48.
Ingredients for 6:
2 lb head and bones of salmon and other red-meat fish
2 bay leaf
½ G (2 L) water
3-4 potatoes1 carrot
½ leak stalk
10,5 oz (300 g) salmon fillet's
7 oz (200 g) whipping cream
6 dill stalk
Salt on taste
Peel and chop onions.
Put fish heads and bones into a large sauce-pan, add the chopped onions, pour a cold water into the pan, and bring to boil.
To improve the broth's taste, you may add 1 dill stalk, and/or 2 tbsp a white wine, and/or 1 clove.
When a boiling starts, decrease a heating, and boil for about 25-30 minutes.
Remove a foam when necessary.
Strain the broth through a clean fabric. Set heads and bones aside.
You may take the meats from the chilled heads and bones, then you don't need use a fillet.
Peel vegetables, and chop potatoes and carrots into small cubes, then slice leeks thinly.
Return broth into the sauce-pan, add the chopped vegetables, and boil for about 20 minutes. Or, until the vegetables turn soft.
Chop a dill.
Chop a salmon fillet into the small cubes, and put the fillet into sauce-pan.
Bring a soup to boil after that, and remove the heating.
Pour a whipping cream into sauce-pan, and add a half of the chopped dill and a salt.
Stir, cover sauce-pan with a lid, and let to sit for 5-10 minutes.
Sprinkle every soup portion with the chopped dill too.
Submitted by Nobility_Cuisine on Sat, 10/10/2015 - 17:43.
Ingredients for 3-4 portions:
8-9 medium pepper
3.5 oz (100 g) grain – rice, or bulgur, or other ones
1 lb (450 g) ground meat: chicken, or turkey, or non-fat lamb
1 tbsp dried basil, or mayoram
2-3 tbsp vegetable oil
2-3 tbsp flour
Salt and pepper on taste
1 cup chicken broth (or other broth)
3 tbsp sour cream
2 tbsp tomato paste
1 tsp mustard
Boil grains until a readiness.
Peel onions and carrots, and grate thinly.
Peel tomatoes, and dice into small pieces.
Remove seeds and stalks from peppers.
Stir-fry onions and carrots with a butter, and add a ground meat and mayoram. continuing stir-frying.
When the meat is half-ready, add the grains and tomatoes.
Add a salt and a pepper, stir, and let to chill.
Then, stuff the peppers, and sprinkle with the flour a top.
Put peppers into a proper oven-safe dish.
Blend all ingredients for sauce, and pour over peppers.
Pre-heat an oven to 370 F (180 C).
Cover the dish with a foil piece, and set into the oven for 30-40 minutes.
Then, let to sit for 15 more minutes without heating.
To serve, put peppers on 3-4 serving dishes, and pour the sauce on top.