Home-Made Philadelphia-style Cheese

Submitted by Russian_Cuisine on Sat, 02/27/2016 - 23:11.

Ingredients:

1/4 G (1 L) milk
1/8 G (0.5 L) kefir
1 egg
1 tsp salt
1 tsp sugar
1 tsp lemon juice

Method:

Warm a kefir to a lukewarm temperature.

Bring a milk to boil, add a salt and a sugar, stir, and turn a heating off.

Pour the kefir to the milk, and stir until milk turns curdled.

Cover a colander with a 4-folded fabric, and pour curdled milk into it.

Stir for about 10-15 minutes.

Whip an egg with a lemon juice until a strong foam.

Place a milk mixture into a blender, and blend adding an egg mixture by portions.

Chill a cheese, and place into a refrigerator for about 12 hours, until it is ready.

Keep in the refrigerator up to 72 hours.

Cutlets "Crimea"

Submitted by Nobility_Cuisine on Sun, 02/21/2016 - 06:06.

Ingredients:

2.5 lb turkey breast
0.5 lb grated nut
0.25 lb butter
2 egg
1 large onion
Garlic, greens, and salt on taste
Flour, bread crumbs

Method:

Cut onions, greens, and (optional) garlic.

Blend butter, grated nuts, greens, and (optional) garlic, and cool a mixture.

Cut turkey breasts into slices; chop them to 1" thick.

Put the butter mixture in the center of every slice; cover the mix in the "envelope" of slices.

Roll every "envelope" in flour, then dip in slightly whipped eggs, and then roll in breadcrumbs.

Cook "envelopes" on a heated skillet for 3 minutes on a side.

Put them in an oven-safe dish greased with butter, and bake until ready (25 minutes).

Egg Spread

Submitted by Russian_Cuisine on Sun, 02/21/2016 - 05:58.

Ingredients:

3-4 hard-boiled egg
1 medium purple onion
2 garlic cloves
2 tsp mustard
1 tbsp ground hard cheese
1-2 tbsp mayonnaise
Ground pepper and other spices on your taste
Greens on your taste
8 toasted whole-grain bread slice

Method:

Peel onions, garlics, and eggs.

Grate them thinly, and stir all ingredients except a bread and greens.

Spread a mixture on the bread slices, decorate greens, and serve.

Marinated Goat Cheese with Vegetables

Submitted by Nobility_Cuisine on Sun, 02/14/2016 - 07:41.

Ingredients:

7 oz (200 g) Feta cheese, or another goat cheese
1 sweet red pepper
12 cherry tomato
12 black olive, pitted
1 small carrot
1.7 oz (50 ml) soy sauce
0.9 oz (25 ml) vinegar
0.9 oz (25 ml) white wine
1/2 lemon
3.5 oz (100 ml) vegetable oil
Spices: ground black pepper, dry basil, dry mint, dry thyme – 1 pinch of everyone
3 peppercorns
1 chili pepper
1 tbsp honey

Method:

Cut a peeled red sweet pepper into medium squares.

Cut a cheese into medium cubes.

Cut a peeled carrot into thin slices.

Pierce an every tomato using a toothpick.

Slice a lemon into thin quarters of a round.

Pour a vinegar, an oil, a wine, a honey, and a soy sauce into a sauce-pan.

Add the lemon slices, a chili pepper, and spices, stir well, and bring to boil.

Put the red sweet pepper's slices, pitted olives, the carrot's slices, and the pierced tomatoes, and boil for 1 minute.

Let to chill to warm, and add the cheese cubes into a marinade.

Stir, put into small glass canes, and cover tightly.

Let to sit in a refrigerator 24 hours, at least.

Serve as an appetizer.

Note: You may vary vegetables and cheeses.

Salad Snowman

Submitted by Russian_Cuisine on Sun, 02/14/2016 - 07:24.

Ingredients:

4 egg, hard-boiled
1 small English cucumber, or 2 medium cucumbers
7 oz (200 g) cheese
2 tbsp sour cream

For decoration: 2 quarters of tomato, 3 baby carrots, 1 tbsp canned green peas

Method:

Peel eggs and cucumbers, and grate the eggs, cucumbers, and a cheese thinly.

Stir the ground ingredients with a sour cream, and shape as a snowman.

Make its hands and a nose from baby carrots, a mouth and a cup from tomato slices, and its eyes and its buttons from green peas.

Let to sit for 5 minutes, and serve.

Note: This salad is very good for children.

Pear-and-Melon Salad

Submitted by Nobility_Cuisine on Sat, 02/06/2016 - 17:05.

Ingredients:

1 medium melon
3 large pear
3.5 oz (100 ml) lemon juice
1 pinch ground cinnamon
½ tsp vanilla sugar

Method:

Peel a melon and pears, remove seeds.

Cut the melon into small cubes.

Cut the pears into thin slices.

Stir fruits, spices, and a lemon juice thoroughly.

Place into plastic bags (1 bag per a portion), tie the bags, and freeze.

De-freeze during 12 hours before serving in a lowest level of a refrigerator.

Carrot Jam

Submitted by Russian_Cuisine on Sat, 02/06/2016 - 16:50.

Ingredients:

64 oz (2 Kg) carrot
64 oz (2 Kg) sugar
6 cloves
½ tsp ground cinnamon
1 tsp lemon juice
½ G + 4 cup water

Method:

Peel carrots, wash, and grate on a large grater.

Bring to boil ½ G (2 L) water in a large sauce-pan, put the carrots into the boiling water, and boil for about 10 minutes.

Then, put in a colander, and let the water to drip off.

Meanwhile, make a syrup: bring to boil 4 cup water and a sugar, and boil, until the sugar dissolves.

Put carrots into the syrup, and boil until a consistency, when a drop of syrup is not changing a shape on a plate.

Add a cinnamon, cloves, continue boiling, and after 10 minutes, add a lemon juice, stir well, and turn a heating off.

Chill a little, and put a jam into glass cans.

Cover the cans with parchment paper pieces.

Keep the jam in a cold dark place.

Herring Spread

Submitted by Nobility_Cuisine on Sun, 01/31/2016 - 17:10.

Ingredients:

1 salted herring
2 tbsp butter
1 large apple
Ground nutmeg on your taste

Method:

Peel a herring, remove all innards, skins, fins, and bones thoroughly.

Warm a butter.

Peel an apple, remove seeds, and grate on a small grater.

Chop the herring fillet, and stir with ground apple and a nutmeg.

Rub a mixture through a sieve, and chill.

Serve on rye bread toasts.

Beef Liver's Pate

Submitted by Russian_Cuisine on Sun, 01/31/2016 - 17:03.

Ingredients:

17.5 oz (500 g) beef liver
3.5 oz (100 g) bacon
3.5 oz (100 g) butter
1 carrot
1 parsley root
1 onion
1 bay leaf
3-5 all-spices peppercorn
Salt on your taste

Method:

Chop a bacon.

Peel a beef liver, carrots, onions, and roots.

Slice vegetables into thin rounds.

Stir-fry the bacon with the vegetables until a readiness, in a deep skillet.

Put the liver pieces, a bay leaf, and peppercorns into the skillet.

Turn a heating to low, and cook all together until the readiness of the liver.

Remove the bay leaf.

Grate a content of the skillet 2-3 times.

Put the content into a sauce-pan (or into a blender).

Add a ground nutmeg, a ground black pepper, and a salt on your taste, and start to blend, adding a butter by small portions.

Put a pate into a glass dish, and chill.

Serve with hard-boiled eggs and rye bread toasts.

Meat Glazed with Jelly

Submitted by Nobility_Cuisine on Sat, 01/23/2016 - 18:37.

Ingredients:

1 lb boneless, skinless meat
1 lb soup bones
1/3 cup mayonnaise
2 carrot
1 onion
Spices on your taste
½ oz (15 g) gelatin
1-2 tbsp vinegar
Greens, cucumber slices, hard-boiled egg slices on your tatste

Method:

Put a meat and bones into a deep sauce-pan, add a salt and a ground pepper, and bring to boil.

Remove a foam when necessary, and boil for about 1 hour.

Peel vegetables, and cut carrots into stars, and onions into short strips.

Put the vegetables into the sauce-pan, and boil for about 30 more minutes.

Remove bones, and strain the broth.

Slice the meat into thin pieces, place on a large flat plate, and decorate with the carrot stars.

Chill.

Dissolve a gelatin in 1/3 cup broth (microwave for 30 sec if necessary), and stir with 2/3 cup mayonnaise when a jelly starts thicken.

Stir with a vinegar and spices quickly, and pour over the meat pieces to glaze.

Chop the leftovers of jelly into cubes, and decorate a dish with the jelly cubes, cucumber slices, hard-boiled egg slices, and greens.