Cauliflower salad

Submitted by Nobility_Cuisine on Sat, 11/18/2006 - 10:20.
Ingredients:

1 cauliflower
½ lb boiled chicken meat
½ lb boiled beef
½ lb boiled green peas (possibly, from a can)
2 medium cucumbers (fresh, or salted, or pickled)
3 hard-boiled eggs
2 boiled potatoes

Method:

Cut the cauliflower into medium flowers, put in boiling water, and boil for 5 minutes.
Cut all ingredients into medium cubes, mix them, add mayo, salt, and pepper on taste.
Mix well.

Note:

You can make a vegetarian version of this salad (with no meat, but with fresh cucumbers and tomatoes instead.
In this case, use a mix sour cream – mayonnaise (1:1) instead of mayonnaise, and decorate with greens.

5-minutes brined mushrooms

Submitted by Russian_Cuisine on Sat, 11/11/2006 - 10:50.
Ingredients:

1 lb small mushrooms
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves
0.5 cup dry white wine
3-5 stalks Italian parsley
1 tsp dried basil (or oregano)
Salt and pepper on taste

Method:

Mix all ingredients, except mushrooms and parsley, in a microwave-safe dish, cover with plastic wrap, and cook in a microwave oven for 3 minutes.
Put all mushrooms and half of the parsley in the dish, mix well, cover, and cook for 3 minutes, then let sit for 2 minutes. Sprinkle with parsley.
Serve with a fried potato and thinly sliced onions brined in lemon juice.
Or, serve as an appetizer.

Calamari salad

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

1.25 lb calamari
1 large English cucumber
2 hard-boiled eggs
1 large shallot onion
2 tbsp lemon juice
2 tbsp vegetable oil
1 tsp salt
1/3 tsp sugar
0.25 lb cooked rice
2 tbsp mayonnaise

Method:

Peel onion, cut into thin semi-rings, put in a dish, and pour 1 cup of boiling water over it.
Drain after 30 seconds.
Mix salt, sugar, vegetable oil, and lemon juice, and pour it over the onions.
Let sit for 1 hour or more.
Peel calamari, and boil in salt boiling water for 2-3 minutes (no more!).
Cut calamari into thin stripes.
Peel cucumber and eggs, and cut them into small cubes.
Mix cucumbers, eggs, calamari, onions, and mayonnaise.
Let sit for 20 minutes at room temperature, and serve.

Cabbage - Cheese Zapekanka

Submitted by Russian_Cuisine on Mon, 11/06/2006 - 10:39.
Ingredients:

5 lb green cabbage
0.5 lb cheese
3 shallot onions
3 tbsp butter
2 cup milk
3 tbsp breadcrumbs
2 bay leaves
Salt and ground black pepper on taste

Method:

Slice cabbage as thinly as angel hair.
Grate cheese on a large grater.
Peel onions, cut into small cubes, and fry in a large skillet with butter until they turn golden.
Put bay leaves, salt, and pepper in the skillet.
Put cabbage in a saucepan, pour boiling water over it, and boil for about 10 minutes.
Then, drain the cabbage, and put it in the saucepan with the mix from the skillet.
Pour milk in the saucepan; boil for about 15 minutes with medium heating.
Remove bay leaves from the saucepan, and add 0.25 lb grated cheese into the skillet. Mix well.
Pre-heat an oven to 380ºF (or 150 C).
Grease a baking sheet with butter, put the cabbage on it, sprinkle with breadcrumbs and 0.25 lb grated cheese.
Place the baking sheet in the oven, and bake for 15 minutes.

Crab Salad with Caviar

Submitted by Nobility_Cuisine on Sat, 11/04/2006 - 10:43.
Ingredients:

0.75 lb crabmeat, or crabmeat imitation
1 large green apple (Granny Smith preferably)
1 sweet red pepper
Caviar – 1 can (1/8 lb)
"1000 islands" dressing on taste

Method:

Peel and grate the apple, and the pepper.
Cut crabmeat, or imitation, into very small cuts.
Mix crabmeat, apple, pepper, caviar, and sauce on taste.
Decorate with seafood.
You can serve this dish as a salad, in a salad bowl, or as an appetizer, in tartlets, or Panna Cotta.

Chicken on salt

Submitted by Russian_Cuisine on Sat, 10/28/2006 - 08:52.
Ingredients:

1 chicken
2 lb sea salt

Method:

Preheat an oven to 380º F.
Pour all salt in a baking sheet, put a chicken over the salt layer on its back, and bake for 1-1.5 hour, until after poking, the chicken gives off clear juice.
Serve with rice, pasta, or potatoes.

Note:
This is "a lazy dish". This kind of dishes, which does not require a lot of work and attention, is very popular in Russia.
Of course, these dishes are flavorful, because they were selected through the long experience of Russian housewives.

Omelet Rolls

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

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

Method:

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

Method:

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.
Ingredients:

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

Method:

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.
Ingredients:

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

Method:


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.