nobilitycuisine's blog

Ingredients:

6 medium oranges
4 medium carrots
0.5 cup raisins
4 tsp sesame seeds
1 lb green or Savoy cabbage

Method:

Cut the carrots into thin slices.
Peel oranges, and grate 4 of them. Remove seeds.
Mix carrots and oranges.
Grate the cabbage (or slice it into very thin strips kind of like ”angel hairs”).
Mix cabbage and raisins, and place them in a deep salad bowl.
Add the carrots-oranges mix to the cabbage, and stir well.
Sprinkle with sesame seeds.

Ingredients:

1 lb green cabbage
2 red sweet peppers
1 large onion
1 large carrot
0.5 lb mushrooms
1.5 lb pork
1-2 large brined cucumbers
2 bay leaves
Tomato paste, salt, and pepper on taste
2 tbsp vegetable oil

Method:

Cut pork into stir-fry cuts, sprinkle with salt and pepper.
Pre-heat a skillet with vegetable oil, and stir-fry pork until color turns golden.
Cut mushrooms into medium-size pieces, place in the skillet with meat, and heat low.

Ingredients for 4:

1 lb pork tenderloin
0.5 tsp celery salt
0.5 tsp garlic powder
0.5 tsp fresh ground black pepper
4 slices provolone (or other) cheese
2 cups fresh baby sorrel (or spinach)
2 thin slices deli ham

Method:

Ingredients for 2:

4 pork chops (3/4 inch thick)
2 tbsp vegetable oil
1 large shallot onion
1/4 tsp pepper
16 oz (or 1 can) chicken broth
0.5 teaspoon caraway seed
0.5 teaspoon celery seed
14 oz (or 1 can) sauerkraut
1 red apple

Method:

Rinse sauercraut, then drain well.
Preheat a skillet with oil.
In a skillet, brown pork chops in oil; then drain.
Peel and chop onions.
Put on the skillet onion, pepper, broth, caraway seeds and celery seeds.

Ingredients for 8:

1 lb broccoli
1 large carrot
3 medium tomatoes
3 potatoes
2 medium onions
1 tbsp margarine or butter
Salt, parsley on taste
½ g meat broth
8 tbsp sour cream

Method:

Peel and cut onions, fry in margarine or butter until they turn golden-colored.
Peel and cut carrots and potatoes into cubes.
Cut broccoli.

Ingredients for 4:

2 lb pork neck boneless meat
3 medium oranges
Salt, pepper, other spices on taste
4 cup cooked rice

Method:

Wash the meat, and make about 1” deep crosscuts.
Sprinkle the meat with spices.
Cut oranges into medium slices.
Put a piece of foil on a baking sheet, then put 6 orange slices on it, and put meat over the oranges.
Put more orange slices over the meat, and wrap the whole thing in foil.

Ingredients:

For dough:
5 eggs
100 g sugar
150 g flour
2 tbsp butter or margarine (to grease baking shape)
Salt on taste

For crème:
150 g chocolate
250 g butter or margarine (warm to whip)
100 g sugar powder
4 egg yolks
2 tbsp rum or brandy

For decoration:
1 tbsp grated pistachios
Cherries, fresh or maraschino
Sugar powder
Salt on taste

Method:

Ingredients:

16 small toasts
16 tsp light sour cream
0.5 lb smoked salmon
1 can 3.5 oz red caviar

Method:

Divide smoked salmon into thin slices. Roll every slice into a cone, place 1 tsp sour cream in the middle of cone, place ½ tsp caviar over it, and put cone on a toast.
Decorate flat plate with greens and lemon slices, place toasts on the plate, and serve.

Ingredients:

300 g water
1 tbsp sugar
1 tbsp yeasts
2 tsp salt
0.25 cup vegetable oil
500 g flour

Method:

Mix yeast, salt, sugar, and 2 tbsp flour in a cup.
Add 0.5 cup warm water, mix well, and pour in a large dish.
Pour vegetable oil, mix well, and add the rest of the water.
Add flour teaspoonful at a time, continuing mixing.
When the dough stops sticking to the dish, place it on a table, or on a clean board, and continue knead for about 5 minutes.

Ingredients:

1 lb boiled calamari
2 medium onions
2 tbsp vegetable oil
1 green apple
2 medium salted (or brined) cucumbers
2 medium boiled carrots
4 hardboiled eggs
1 cup Light Mayonnaise mixed with pressed garlic
1 bunch Italian Parsley
Green and black olives and lemon for decoration

Method:

Cut calamari and onions into julienne cuts.
Peel and grate vegetables, separately.
Stir-fry grated onions for 2 minutes with vegetable oil.