Salad Pompadour

Submitted by Nobility_Cuisine on Sun, 01/21/2018 - 13:15.


4 egg, hard-boiled
8.7 oz (250 g) hard cheese
1 tsp sugar
2 apple
1 medium onion
1 pinch salt
1 pinch mix of peppers
1 tsp lemon juice
2 tsp apple vinegar
White sauce on your taste


Peel an onion, slice into half-rounds, and put into an enameled dish.

Sprinkle onions with a sugar and a salt, stir well, and let to sit for 10 minutes.

Peel eggs, and grate on a small grater.

Place the onions in a colander, and pour ½ G a boiling water on top.

Dry onions out, and stir with an apple vinegar.

Peel apples, remove their middles with seeds, grate on a large grater, and put into other enameled dish.

Sprinkle the apples with a lemon juice, stir, and set aside.

Grate a cheese on the large grater, and stir with a white sauce well.

In a salad bowl, put brined onions, a layer of white sauce-cheese mix, ground eggs, layer of white sauce-cheese mix on top, grated apple, layer of white sauce-cheese mix on top, and decorate with pomegranate seeds, kiwi slices, etc.

Salad Meat and Pearl

Submitted by Russian_Cuisine on Sun, 01/21/2018 - 13:08.


7 oz (200 g) ground meat
7 oz (200 g) pearl barley grain, boiled
1 tbsp vegetable oil
3 tbsp mayonnaise
1/3 tsp salt
1 small onion (2 oz)
3.5 oz cucumber
Vinegar on your taste


Peel an onion, and chop into small cubes.

Add a vinegar into a dish with the onions, and stir.

Cut a cucumber into thin stripes.

Pre-heat a skillet with a vegetable oil, add a ground meat, and stir-fry the meat, stirring permanently, for about 10 minutes.

Dry out onions, and stir all ingredients together.

Serve immediately.


If you prefer a rice, you may substitute pearl barley to rice.

Salad “Fun”

Submitted by Nobility_Cuisine on Sat, 01/13/2018 - 16:38.

Ingredients for 4:

1 carrot (~ 3 oz, or 80 g)
6.2 oz (180 g) cauliflower, boiled
3.5 oz (100 g) canned green pea
7 oz (200 g) cucumber, chopped
4.2 oz (140 g) green beans, boiled
14 oz (400 g) crabmeat
7 oz (200 g) heavy whipping cream
1 oz (28 g) ground horseradish
3 oz (80 g) mayonnaise
1.5 oz (40 g) walnut, crushed


Peel carrots, chop into medium cubes, and boil in a salted water.

Slice boiled green beans into quarters.

Stir all vegetables, a half of a whipping cream, a mayonnaise, and a ground horseradish together.

Put the vegetables into a salad bowl.

Put the second half of the whipped cream on top, then a crabmeat, and ground walnuts on top.

Let to sit for about 15 minutes, and serve.

Zhar's Salad

Submitted by Russian_Cuisine on Sat, 01/13/2018 - 16:24.


35 oz (1 Kg) frozen calamari
4 medium potato, boiled
5 egg, hard-boiled
7 oz (200 g) hard cheese
7 oz (200 g) red caviar
2 medium onion
Mayonnaise and spices on your taste


Put calamari into a boiling salted water, and boil for about 2-3 minutes after the water starts to boiling once more, then dry them out, and put them into a cold water.

Grate a cheese, potatoes (on a large grater), and eggs (on medium grater) separately.

Peel the calamari, and cut them into thin short strips.

Chop the onions, place in a colander, and pour boiling water on top, if the onions are too bitter.

Let to drip.

Collect a salad:

Put a layer of boiled calamari into a salad bowl, and sprinkle with a mayonnaise and a caviar.

Put a layer of onions on top, and sprinkle with a mayonnaise and a caviar.

Put a layer of shredded potato on top, and sprinkle with a mayonnaise and a caviar.

Put a layer of shredded cheese on top, and sprinkle with a mayonnaise and a caviar.

Repeat until you run out of ingredients.

Decorate a salad with a shredded egg yolk and with caviar.

Cover the bowl, and place in a refrigerator at least for 30 minutes.

Serve cold.

Salad Prague

Submitted by Nobility_Cuisine on Sun, 12/24/2017 - 11:52.


12.5 oz (350 g) chicken breath fillet
3.5 oz (100 g) pitted prune
3.5 oz (100 g) canned green pea
3.5 oz (100 g) peeled walnut
3 egg, hard-boiled
3-4 gherkin
1 onion
2 carrot
1.5 tbsp vinegar
Salt, pepper, mayonnaise on your taste


Boil a meat and a carrot until they are ready, then chop into small cubes.

Wash prunes, then pour a boiling water over them to cover, and let to sit for 5 minutes.

Dry out the prunes, and chop into cubes.

Chop gherkins into cubes.

Dry peas out.

Peel onions, chop into small cubes, and stir with a vinegar, a salt, and a pepper, and 1 tbsp a water.

Stir-fry walnuts in a dry skillet for 1 minute, and grate.

Collect a salad: a chicken meat layer, an eggs layer, a carrot layer, a peas layer, a walnut layer, and a prune layer.

Sprinkle a mayonnaise between the layers, and decorate a salad with mayonnaise (or other white sauce) and green peas.

Cover a dish with the salad, and set in a refrigerator for 2 hours, then serve.

Sauteed Chicken Fillet

Submitted by Russian_Cuisine on Sun, 12/24/2017 - 11:45.


2 chicken fillet, boneless and skinless, about 17.5 oz

1/2 tsp salt
2 tbsp Paprika
1/5 tbsp ground pepper
1 garlic clove, pressed
Red hot chili pepper – optionally

2 tbsp Ketchup
2 tsp lemon juice


Blend all spices, a ketchup, and a lemon juice together, to get a tenderizer.

Wash chicken fillets, and dry them out thoroughly.

Take 2 large pieces of a clear plastic wrap.

Rub fillets with the tenderizer, put every piece on the plastic wrap, and roll tightly from all sides to avoid a leaking.

Take a wide large sauce-pan, put a 4-folded piece of a fabric on its bottom, and put rolled chicken fillets on top.

Pour a boiling water into the sauce-pan, to cover fillets.

Bring the water to boil again on a large heating, then decrease the heating to medium-low, and boil fillets under a lid for about 20 minutes.


Fillets have not to float up. You can press them slightly to avoid that.

Turn heating off, and let fillets to chill in same water, under a lid.

After cooling, put fillet on a flat dish, press them, and set into a refrigerator for more than 3 hours.

To serve, poke the plastic, pour a juices off, then remove plastic, and slice fillets.


If you don't want use a ketchup, substitute it with a home-made sauce:
Boil diced tomatoes with a salt and a pepper until a consistency is thick, try, is you like more sour sauce, add a vinegar.


You may cook a turkey meat on a same recipe.
You may add a ground mustard to a set of spices.

Chicken Salad – 6

Submitted by Nobility_Cuisine on Sun, 12/10/2017 - 18:19.


11.5 oz (300 g) chicken breast, boiled
1 medium English cucumber
4 egg, hard-boiled
1 garlic clove, peeled
3.5 oz (100 g) semi-hard cheese, shredded
3.5 oz (100 g) sour cream
Salt and ground black pepper on your taste


Cut cucumbers into small pieces.

Peel eggs, and grate them.

Cut a chicken meat into thin short stripes.

Cover a bowl with a large piece of a clear wrap.

Put a layer of a ground cheese on a bottom.

Put a half of the shredded eggs on top.

Sprinkle with a sour cream, a salt, and a pepper.

Put a half of the ground cucumbers on top, sprinkle them with sour cream, and put a half of the chicken meat on top.

Sprinkle with sour cream, salt, and pepper, and repeat layers: eggs, cucumbers, chicken meats, and sour cream-salt-pepper.

Cover a salad with the wrap, and place in a refrigerator to chill for about 2 hours.

To serve, turn the salad on a flat dish, and remove wrap.

Cheese layer will be on top.


Submitted by Russian_Cuisine on Sun, 12/10/2017 - 18:13.


11.5 oz (300 g) rye, or wheat flour
11.5 oz (300 g) sour cream, 35% fat
5 egg, hard-boiled and peeled
1 tsp salt


Knead a dough from a flour, a sour cream, and a salt.

Let the dough to sit in a warm place, knead one more time, and roll.

Divide dough into 5 equal parts.

Roll every egg into piece of dough, and pinch edges.

Pre-heat an oven to 350 F (175 C), and bake kokurki for about 45 minutes (for wheat flour, time is less).

Serve kokurki hot or cold.


Kokurki is a traditional road dish, popular in Russia for centuries.

Tomato Appetizer for Meat Dishes

Submitted by Nobility_Cuisine on Sun, 12/03/2017 - 17:14.


1 large onion
17.5 oz (500g) tomato

For brine:

3 garlic clove
1 tsp dried basil
4 tbsp vegetable oil
2 tbsp lemon juice
1 hot red pepper
1 tsp honey
1.5 tsp salt


Wash tomatoes, and slice into rounds.

Peel onions, and slice into half-rounds.

Put the tomato and the onion layers in a large can.

Grate peeled garlic cloves.

Stir all brine's ingredients, and pour over tomatoes and onions.


Don't worry if the brine does not cover vegetables, when tomatoes give a juice, it will be much more.

Cover the can with a lid, and place in a refrigerator for 2 days, then an appetizer is ready.


It can be a part of a garnish to all meat dishes.

Potato Puree with Tvorog and Onion

Submitted by Russian_Cuisine on Sun, 12/03/2017 - 17:04.


2 lb potato
2 oz (70 g) butter
6 tbsp milk
5.2 oz (150 g) tvorog (or Ricotta, or Farmer's cheese)
3 medium onion
3 tbsp vegetable oil
Salt on your taste


Press a tvorog into small crumbles.

Peel potatoes, and boil in a salted water until a readiness.

Meanwhile, peel and chop onions, and stir-fry the onions with a vegetable oil.

Then, dry out the potatoes, and make a puree with potatoes, a warm milk, a butter, and a salt on your taste.

Stir the hot potato puree, fried onions, and crumbled tvorog, and let to sit under a lid for 5 minutes.

Serve immediately, as a standalone dish, or as a garnish.