Omelet Rolls

Submitted by Nobility_Cuisine on Sat, 10/28/2006 - 08:50.

3 eggs
1 tbsp mayonnaise
1 pinch baking soda
Mild red pepper for decoration


Whip eggs, mayo, soda, and greens cuts.
Fry thin blinis from this mix.
Coat every blin with your favorite stuffing (any liver pate, crème cheese with greens, fish, garlic, etc.). Roll every blin tightly.
Cut into 2 parts, and serve.

Fast Fish Salad

Submitted by Nobility_Cuisine on Sat, 10/21/2006 - 09:27.
Ingredients for 2:

1 cup boiled rice
1 can fish in own juice (or 0.5 lb boiled fish without bones and skin)
0.5 bunch green onions
4 hard-boiled eggs
2 tbsp grated cheese
2 medium picles
2 tbsp mayonnaise


Grate eggs, cucumbers, cut green onions and fish.
Mix all ingredients and mayo, and mix well.

Salt Steelhead

Submitted by Russian_Cuisine on Sat, 10/21/2006 - 09:22.

1.5 lb fish (steelhead, rainbow trout, chum salmon, salmon, etc.)
2 tsp large milling salt (coarse sea salt)
1 tbsp sugar or honey


Defrost in a refrigerator if necessary.
Make a cut on the spine. Remove bones.
Mix salt and sugar. Sprinkle fish meat with this mix evenly. Then stack fillets (skin outside), full in the salt. Any salt that does not stick to the fish, put on a clean fabric piece in an even layer. Put fish over it, and roll tightly with the fabric.
Put fish on a flat dish, and place in a refrigerator. Turn it from one side to the other twice a day. Fish is ready in 2 days.
Note: For salmon or chum salmon, you can add spices for fish to salt-sugar mix.

Chicken-Carrot Warm Salad

Submitted by Nobility_Cuisine on Sat, 10/14/2006 - 10:35.

1 chicken breast
3 carrots
1 shallot onion
2 garlic cloves
2 tbsp vegetable oil
Mayonnaise on taste


Boil chicken breast until readiness, drain, and cool.
Grate carrots, and fry with 1 tbsp vegetable oil for about 4-5 minutes with medium heating.
Cut onions into small cubes, and fry on another skillet with 1 tbsp vegetable oil for about 2-3 minutes.
Cut chicken into small cubes, and mix with warm fried carrots and fried onions.
Press garlic into the mayo, mix well, add to salad, and mix well.
Serve immediately.

Herring in sour cream

Submitted by Russian_Cuisine on Sat, 10/14/2006 - 10:34.

1 large salted herring
Small shallot onion
1 medium apple
0.4 lb sour cream
1-2 tbsp lemon juice
Salt and sugar on taste
Dill greens for decoration


Soak the herring in water for 12 hours, drain, and soak the herring in milk for 12 hours.
Clean, remove all bones, and cut into medium pieces.
Cut onions into medium slices; grate peeled the apple, then mix the apple, onions, and sour cream.
Add salt, sugar, and lemon juice on taste, mix well, and pour the mix over the herring cuts. Sprinkle with dill.

Buckwheat pancakes

Submitted by Russian_Cuisine on Sat, 10/07/2006 - 11:02.

1 lb buckwheat kasha
0.5 lb grated cheese
2 eggs
0.5 lb bread crumbs
3 tbsp vegetable oil
Salt and pepper on taste

To make buckwheat kasha, cook 2 measure cups of buckwheat and 4 measure cups of water in a rice-cooker or in a saucepan under a lid for 25 minutes. Cool until warm.
Mix kasha, cheese, eggs, salt, and pepper (optional).
Make round pancakes from the dough. Turn them in breadcrumbs to cover both sides, fry on a skillet with vegetable oil.


You can make similar grain pancakes from any other grains (rice, ground corn, pearls, etc.)

Cheese-bacon-corn balls – appetizer

Submitted by Nobility_Cuisine on Sat, 10/07/2006 - 11:00.
Ingredients for 35:

3 bacon stripes
1/3 lb butter
0.5 lb grated cheese
2 tbsp grated Parmesan
1 cup all-purpose flour
0.25 cup corn flour
2 tsp poppy seeds and 2 tbsp grated cheese for sprinkling.


Cut bacon into very small pieces, and fry on a skillet until it turns crunchy, then drain on a paper towels.
Whip butter, add all cheeses, continue whipping.
Add both flours by the tablespoons, continuing whip.
Add bacon, and whip all together well.
Shape small balls using two teaspoons.
Grease baking sheet with butter, put balls on it, and press a little.
Sprinkle balls with poppy seeds and grated cheese, and bake them in an oven pre-heated to 400º F for about 15 minutes.
Take the baking sheet out of the oven and let balls cool.

Zucchini soup – puree

Submitted by Nobility_Cuisine on Sat, 09/30/2006 - 11:17.

1 lb zucchini
1 large shallot onion
2.5 lb broth
1 medium carrot
2 garlic cloves
1 pack cream cheese (Philadelphia, Neushatel, or other)
2 tbsp bread crumbs
1 small bunch dill
1 small bunch tarragon
4 tbsp croutons (optional)
Salt and spices on taste


Peel and grate carrot and onions.
Cut zucchini, add them to boiling water or broth, and boil with low heating for 5 minutes.
Add fried carrots and onions to the boiling broth. Cut cream cheese into cubes, add them to the boiling broth, then add breadcrumbs, and mix carefully while cream cheese melts.
Cut dill and tarragon, and add to the boiling soup.
Make puree from the soup in a blender, add salt, grated ginger (optional), and ground chili pepper (optional).
Decorate with greens.

Chahohbili (Georgian-style Chicken)

Submitted by Russian_Cuisine on Sat, 09/30/2006 - 09:44.
Georgia means Georgia in the Caucasus, a former part of the Russian Empire and the Soviet Union.


4 lb chicken
¼ lb butter
2 lb onions
2 large tomatoes
1 large sweet red pepper
4 tbsp tomato paste
½ hot chili pepper
Salt on taste

2 bunch Italian parsley
1 bunch coriander greens
3 cloves garlic
Hot pepper on taste
Salt on taste


Melt butter in a deep non-stick saucepan.
Peel onions, and cut into small cubes.
Put onions in the saucepan, and simmer with very low heating for about half an hour (do not fry!), until the onion turns mild and transparent.
Cut chicken parts in the saucepan, and turn heating to low medium. Fry until the chicken is ready, stirring often.
Peel tomatoes, and grate.
Remove seeds from the sweet pepper, and grate.
Grate hot pepper.
Add the grated tomatoes, tomato-paste, grated sweet and hot peppers into the saucepan.

Simmer stirring some times until vegetables are ready, add salt, and stir.

Cut parsley, coriander, and garlic into small cuts. Mix greens with pinch of salt, and CRUSH IN A MORTAR (this is essential!)
Add the mix from the mortar into the saucepan, mix well, then bring to boil, and remove heating immediately after that.
Serve hot with fresh bread.

Zrazy with eggs

Submitted by Russian_Cuisine on Sat, 09/23/2006 - 09:42.

1-1.5 lb chicken de-boned breasts
1/5 lb uncooked bacon
4 tbsp cold water
Salt and pepper on taste
4 tbsp vegetable oil

For stuffing:
1 hardboiled egg
1 small bunch parsley greens


Grate the egg, cut greens into small pieces, and mix them together.
Grate the chicken and bacon together; add salt, pepper, and mix, adding cold water by tablespoons.

To make Zrazy, take a piece of ground meat with wet hands, make it flat. It has to be about palm sized.
Put 1 teaspoon of the stuffing in the center, and pinch the edges.
Shape an elongated cutlet, and roll it in breadcrumbs.

Preheat a skillet, put Zrazy on it, and fry from all sides for 2 minutes.

After that, set low heating, and cook until ready, for about 15 minutes.
Serve with your favorite garnish.