Potato-topped Steelhead

Submitted by Nobility_Cuisine on Sat, 12/23/2006 - 11:03.
Ingredients for 4:

1.5 lb steelhead fillet, de-boned and de-skinned
2 potatoes
1 large shallot onion
1 garlic clove
4 tbsp sour cream
1 – 2 cup grated cheese
4 tsp lemon juice
Salt and pepper on taste

Method:

Cut fillets into 4 pieces, tenderize every piece, and sprinkle with lemon juice.
Peel and grate potatoes and onions, drain, then pour 2 cups boiling water over the potato-onion mix, and let sit for 5 minutes.
Drain, and mix with salt and pepper.
Grate the garlic, and mix with the sour cream, grated cheese, and potato-onions mix.
Divide the mix into 4 portions, and put every portion over a fillet piece.
Pre-heat an oven to 390ºF.
Place fillets on a baking sheet, and bake for 25-30 minutes. Serve hot.

Optional:

Decorate with lemon slices, black olives, and dill and parsley greens.

Lagman

Submitted by Russian_Cuisine on Sun, 12/17/2006 - 15:41.
Ingredients:

1 lb beef or lamb
3 medium or 2 large shallot onions
2 carrots
1 sweet red pepper
1 sweet yellow pepper
1 eggplant
1 garlic clove (or 1 tbsp grated garlic)
4 medium tomatoes
1 tbsp tomato paste
4 medium potatoes
1/2 pack spaghetti
1 tbsp vegetable oil
Spices: Salt, pepper, paprika, saffron, cumin ("zira") on taste

Method:

Cut meat into small cubes.
Pre-heat a deep and wide skillet with 1 tbsp oil, and fry meat, stirring, for about 4 minutes.
Cut onions, carrots, and sweet peppers into small cubes, add to the skillet.
Cut eggplant and tomatoes into small cubes, grate garlic, and add to the skillet.
Add spices, stir well, and pour ¼ g boiling water over it.
Mix well, turn heating to low, and simmer for 20 minutes under a lid.
Cut potatoes into medium cubes, add to the skillet, and simmer for about 25 minutes.
Add tomato-paste, mix well, and simmer for 1 minute.
In that time, cook spaghetti in boiling water until readiness, drain.

In every serving plate, put a portion of spaghetti, pour mix from the skillet, and sprinkle with greens.

Tartlette dough

Submitted by Nobility_Cuisine on Sun, 12/17/2006 - 15:40.
Tartlette dough
Ingredients:

4 cups flour
0.5 lb butter
2 tbsp mayonnaise
1 lb sour cream
2 eggs
2/3 tsp baking soda, mixed with 1/3 tsp vinegar

Method:

Freeze butter.
Mix sour cream, mayonnaise, eggs, salt, baking soda, flour, and make dough.
Grate butter; add it in the dough, and knead for 10-15 minutes.
Divide the dough into 5 pieces, roll every piece in a wrapper, and freeze for 1 hour.
Grease baking forms for Tartlette with butter.
Roll dough piece by piece with the thickness of about 1/3 inch; cut circles with cup or glass.
Put every circle in the Tartlette form, press to form, and insert the second form over the dough circle.
Bake Tartlette for 7-10 minutes in pre-heated to 400º F oven.
Let cool, and fill with any filling.

Note: this dough is as appropriate for sweet, as it is for salty fillings.

Examples of fillings:
Cod liver filling for 6 tartlets
¼ lb canned cod liver
1 medium shallot onion
1 sweet red pepper
1 hard-boiled egg
3 tbsp mayo

Method:

Peel onions, and cut into small cubes.
Grate egg, and blend with cod liver and Mayonnaise.
Fill Tartlette with this mix, and decorate with red pepper rings.

Rainbow Salad

Submitted by Nobility_Cuisine on Sat, 12/09/2006 - 09:57.
Ingredients:

Any green salad bag
1 English cucumber
1 red sweet pepper
1 orange sweet pepper
1 yellow sweet pepper
0.5 lb cherry tomatoes
1 large blue (violet) onion
¼ lb crumbled or cubed Feta

For dressing:

Dill, Italian parsley, onions greens
Baked sesame seeds
Baked sunflower seeds
4 tbsp olive oil
2 tbsp lemon juice
1 tsp mustard
1 tsp grated garlic

Method:

Peel and slice peppers, onion, cucumber.
Mix all salad ingredients.
Blend all dressing ingredients.
Pour the dressing over the salad, and mix well.
Serve immediately.

Herring Salad

Submitted by Russian_Cuisine on Sat, 12/09/2006 - 09:56.
Ingredients:

4 medium boiled potatoes
2 medium boiled beets
2 large herring fillets (de-boned, skinless)
1 medium shallot onion
3 tbsp grated cheese
3 hard-boiled eggs
Mayonnaise and vegetable oil on taste

Method:

Peel potatoes, cut into medium cubes.
Place a layer of potato cubes on a serving dish, sprinkle with vegetable oil.
Slice 1 herring fillet into small cuts,
Put them over the potato layer.
Peel onions, cut into small cubes, and put 1/3 on the herring layer.
Put a thin layer of mayo over the onions.
Peel and grate egg whites and egg yolks separately.
Put a layer of grated egg whites over the mayo layer.
Peel and grate beets.
Put ½ grated beets, as a layer over the egg whites layer.
Continue putting the next layers in the same order (potato – herring – onions – mayo – egg whites – beets) until ingredients run out.
Decorate with a mayonnaise layer, sprinkle with grated cheese and grated egg yolks.

"Potato" Cakes

Submitted by Russian_Cuisine on Sat, 12/02/2006 - 08:35.
Ingredients:

6 eggs
1 cup sugar
1.5 cup all-purpose flour
1 can sweetened condensed milk
0.5 lb butter
2 tbsp cocoa
2 tbsp sugar powder
1 tsp cocoa for cream
1 tbsp brandy

Method:

Cool eggs. Separate whites and yolks; whip egg whites up to mild peaks.
Add egg yolks, continue to whip, and add sugar and flour by the teaspoon.
Whip for 2 minutes more.
Pre-heat an oven to 380-390ºF.
Grease baking sheet with butter, pour the dough in the baking sheet, and bake in the oven for about 25 minutes.
Cool the cake, and grate into crumbs.
Whip warm butter and condensed sweetened milk. Set aside 1 tbsp of this butter cream.
Add cocoa to the cream, and whip together.
Mix cake crumbs and brandy well, then add cream, and mix well.
Shape small cakes like potatoes.
Mix cocoa and sugar powder.
Roll every cake in this mix.
Create tiny potato-like "sprouts" on the every cake using 1 tbsp of cream and a confectionary bag.
Cool in a refrigerator for 2 hours.
Serve with tea, or with coffee.

Favorite Carrot Roll Recipe of Khruschev’s wife

Submitted by Nobility_Cuisine on Sat, 12/02/2006 - 08:28.
Note:

Nikita Khruschev was the leader of the Soviet Union after the death of Joseph Stalin. He was First Secretary of the Communist Party of the Soviet Union from 1953 to 1964 and Chairman of the Council of Ministers from 1958 to 1964.

Ingredients:

5 medium carrots
3-4 tbsp whipping cream
2 tbsp wheat
1 egg
7 tbsp tvorog (or cream cheese)
Apple slices, or dried plums, or dried apricots, or raisins – on taste
1 egg yolk
1-2 tbsp sugar
1 tbsp butter
3-4 tbsp sour cream
2 tbsp grated cheese
½ cup sour cream

Method:

Peel and boil carrots until readiness.
Drain, and add whipping cream and wheat, mix well, and bring to boil.
Boil for about 5-10 minutes with medium-low heating.
Cool. Pre-heat an oven to 380º F.
Whip an egg white.
Add an egg yolk to the mix, blend, then add the whipped white, and whip all together.
Grease a rectangular baking sheet with butter, pour dough in the baking sheet, and bake until the dough starts to change color, about 4-5 minutes.
Mix tvorog (or cottage cheese, or cream cheese) with 1 egg yolk and 1 tbsp sugar.
Take the baked sheet from the oven, cover with the tvorog mix, and place apple slices, or dried apricots, or raisins, over the tvorog layer.
Roll it tightly.
Cover with sour cream, and sprinkle with grated cheese.
Serve warm with sour cream, and (optionally) strawberries.

Chicken under white sauce

Submitted by Russian_Cuisine on Sat, 11/25/2006 - 10:35.
Ingredients:

1 chicken
½ cup vegetable oil
5 tbsp flour
Red pepper and salt on taste

Method:

Put chicken in a saucepan, pour cold water over it, bring to boil.
Add salt, and boil for 1 hour.
Take the chicken out of the saucepan, cut into serving portions.
Fry the flour in the oil, add 1 -1.5 cup broth, and continue to boil, stirring thoroughly, for about 10 minutes.
Put chicken cuts on serving dishes, put a garnish around them, and pour hot sauce over the chicken.
Then, sprinkle with red pepper.

Orange Color Salad

Submitted by Nobility_Cuisine on Sat, 11/25/2006 - 10:21.
Ingredients:

3 large boiled carrots
3 eggs (or 9 quail eggs)
1 pack crabmeat imitation
Mayonnaise on taste
3-9 tbsp grated cheese (or tofu) - on taste

Method:

Peel and grate carrots.
Peel and cut eggs (quail ones in two halves, chicken ones into half-rings), or grate them.
Cut crabmeat imitation into small cubes.
Mix all ingredients and serve.

Pork "Bitki" with greens

Submitted by Russian_Cuisine on Sat, 11/18/2006 - 10:24.
Ingredients:

2 lb boneless pork
1 shallot onion
¼ lb white bread
1 carrot
1 medium potato
1 egg
¼ lb melted pork fat
2 tbsp all-purpose flour
Salt and pepper on taste
1 tbsp parsley and dill green cuts

Method:

Peel and wash carrot and potato.
Peel onions, and cut into small cubes, then fry it in 1 tsp melted fat until onions turn transparent. Grate pork together with onions, carrot, and potato.
Then, add 2 pieces of white bread soaked in water, mix, and grate this mix one more time.
Add egg, salt, pepper, and greens, and mix well with a wooden spoon.
Make medium-size "bitki" (about hand-sized), and roll them in flour.
Pre-heat a skillet with melted pork fat, and fry bitki for about 3 minutes per side.
After that, put them in a shallow saucepan, add 1 tbsp water, and simmer for about 10 minutes under a lid, with medium-low heating.
Serve with cabbage, potatoes, or other vegetable garnish.