Other tvorog dough

Submitted by Russian_Cuisine on Sat, 07/01/2006 - 09:31.
Ingredients:

1.25 lb tvorog
3 eggs
1 cup vegetable oil
1 cup sugar
2 packs baking powder
1 pack vanilla sugar
1.5 lb all-purpose flour

Method:

Grind tvorog, add all ingredients except flour, and blend.
Continue blending, adding flour by the tablespoons.
Knead the dough until it ceases sticking to the hands. Let sit 2 hours in a warm place.
Divide it into same-size-parts, roll out, fill with chosen fillings, pinch closed.
Pre-heat an oven to 380º F, grease a baking sheet with butter or margarine, put pies on, and bake for about 15 minutes.
After taking the baking sheet from the oven, wash pies with margarine, they will have milder crust.

Lamb kharcho

Submitted by Russian_Cuisine on Sat, 06/24/2006 - 09:42.
Ingredients:

1.25 lb lamb
2 large shallot onions
1 large carrot
1.5 lb tomato
1 sweet red pepper
1 garlic
2 tbsp rice
1 tbsp oil
Bay leaf, black pepper

Method:

Peel and cut onions into medium cubes. Peel and grate carrot.
Fry onions and carrots with oil in a saucepan.
Cut meat, put into the saucepan, and continue to stir-fry for 10 minutes.
Pour cold water in the saucepan, and bring to boil with low heating.
Boil until meat is half-ready.
Then, put washed rice, peeled, diced tomatoes, spices, and grated garlic in the saucepan.
Boil until rice is ready.

Fish Solanka soup (Pochlebkin's recipe)

Submitted by Nobility_Cuisine on Sat, 06/24/2006 - 09:40.
Ingredients:

250 g salt mushrooms
50 g dried mushrooms
2 large shallot onions
4 large pickles
2 tbsp tomato-paste
2 tbsp butter
0.5 cup sour cream
12 olives

Method:

Pour 0.5 g water in a large saucepan
Put dried and sliced salt mushrooms in the saucepan, and boil with low-medium heating until mushrooms will settle down on the saucepan bottom.
Strain mushroom broth, and slice mushrooms thinly.
Peel pickles, or salt cucumbers, and remove seeds.
Peel onions, cut into a julienne cut, and fry in a large saucepan a little until they turn transparent.
Put tomato-paste and butter in a saucepan, mix well, and cook with low heat for 15 minutes.
Cut pickles into small cubes, and add to saucepan. Break dried bay leaf, put it into the saucepan, pour the filtered broth over it, and boil for 10 minutes.
To serve, put sour cream, a thin lemon slice, and 3 olives into serving plates, pour soup, and sprinkle soup with dill.

Fish in potato crust

Submitted by Nobility_Cuisine on Wed, 06/21/2006 - 09:37.
Ingredients for 4:

4 large (or 8 small) fish fillet pieces, total 0.5 lb for serving
4 large potatoes
4 tbsp potato flour
2 eggs
3-4 tbsp oil
1 tsp salt
Spices on taste (dill, parsley, ground black pepper)
1 medium shallot onion

Method:

Wash, peel, and grate potatoes.
Squash juice.
Add eggs to potatoes, and mix well.
Peel onion, and cut it into small cubes.
Add onion to potatoes, and mix well.
Roll fish fillets in potato flour.
After that, pre-heat the skillet with oil.
Make 4 or 8 (depending on a fillet amount) balls from potato-eggs-onions mix.
Place fillets on top of the balls, and press until you have a large potato cake with fillet in the middle. Fillets have to be "surrounded" by the potato mix.
Fry with medium heating until a golden crust forms on the edges.
Serve with vegetable salads.

Tsar's Salmon

Submitted by Russian_Cuisine on Wed, 06/21/2006 - 09:37.
Ingredients:

4 fish fillets (preferably salmon) pieces weighting about 0.5 lb each (or 8 by 0.25 lb)
0.5 cup dill cuts
0.5 cup Italian parsley cuts
4 tbsp corn flour (or other flour)
2 measure cups (for rice-cooker) rice
1 cup whipped cream
1 cup grated cheese
1 tbsp butter
Spices on taste (salt, pepper, etc.)

Method:

Slice fillets into 1" width pieces.
Mix 0.25 cup dill cuts, spices, and 0.5 parsley cuts, sprinkle the every slice with this mix on both sides.
Roll every slice in flour and fry for 3 minutes per side with medium heating.
Boil rice until ready, then mix it with 0.25 cup grated cheese and your favorite spices.
Pre-heat oven to 400º F.
Grease baking sheet with butter, place fish fillets in the center, and surround them with a "ring" of rice.
Mix whipped cream with 0.25 cup dill, and pour over fish and rice.
Place baking sheet into the oven for 15-20 minutes.

Tvorog dough

Submitted by Russian_Cuisine on Tue, 06/13/2006 - 10:32.
Ingredients:

0.5 lb tvorog
2 eggs
1 tbsp sugar
Pinch of salt
Pinch of baking soda
7 tbsp all-purpose flour

Method:

Knead all ingredients together.

This dough is good for small pies cooked in a fryer with a variety of fillings (potato filling, meat, liver, or sweet ones).
Or, you can add more sugar, and just fry small balls.
Or, you can add small cuts of fresh plums, apricots, etc., to the dough, and fry small balls.

Lazy cutlets

Submitted by Nobility_Cuisine on Sat, 06/10/2006 - 10:33.
Ingredients:

1 lb meat
1 tbsp potato flour
2 tbsp mayo
1 egg
Salt, spices (dill, basilica), on taste
Onions (optional)

Method:

Grate frozen meat (or cut into very small cubes), it does not take a lot of time.
Mix flour, mayo, egg, salt, and spices.
Add meat, and mix well.
Let sit for about 1 hour, or more.
Pre-heat skillet, and cook cutlets like pancakes. Fry both sides until golden crust, and then steam them for 5 minutes on the skillet under a lid.
Serve with any meat sauces, and with favorite garnishes.

Fish in Madeira sauce

Submitted by Nobility_Cuisine on Sat, 06/03/2006 - 09:25.
Ingredients:

4 fish fillets (preferably trout) pieces by 0.5 lb (or 8 by 0.25 lb)
1 lemon
0.5 tsp grated pepper
1 cup Madeira
1 tsp butter

For sauce:

1 tbsp butter
3 tbsp wheat flour
0.5 cup cream
Garlic on taste
0.5 cup dill cuts

Method:

Mix Madeira, lemon juice, and pepper together.
Put fish fillets in this mix, roll, and let stand for 1 hour.
Pre-heat an oven to 380º F.
Grease baking sheet with 1 tsp butter. Place fillets on the baking sheet, and cook in the oven for 15 minutes.
For sauce, fry flour with butter in a saucepan until a nice aroma arises, and it turns cream colored.
Add whipped cream, salt. Garlic, dill, and blend them together.
Serve fillets with any vegetable, rice, or pasta garnish, pour sauce over fillets.

Soup-Kharcho

Submitted by Russian_Cuisine on Sat, 06/03/2006 - 09:20.
Ingredients for 4:

1 lb beef
Spices for beef broth (optional)
1 large shallot onion
1 cup rice

Dressing:
o.25 lb peeled grated walnuts
1 garlic (optional)
1 can peeled diced tomatoes
Adjika (traditional Caucasian spices mix) on taste
Kchmeli-suneli (traditional Georgian spices mix) on taste
Coriander green

Method:

Boil beef, cut onions, and usual broth spices for 0.5 h, then put washed rice in a broth, and continue to boil until rice is ready.
Then, add all dressing ingredients to the saucepan, mix well, bring to boil, then add coriander cuts, and mix.
Kharcho is ready.

Note:

You can add vine vinegar, on your taste.

Soup-Kharcho is a Georgian traditional dish.
Usually, kharcho is a soup with a beef broth, but many housekeepers make this soup with other meats.
Kharcho is not an expensive dish, and it was very popular in Soviet cafés.
Georgia was a part of Russia for 275 years, and it entered Russian dominion by its own good will.

Sour Cream Pie with smoked fish

Submitted by Russian_Cuisine on Sat, 05/27/2006 - 10:42.
Ingredients:

2 smoked fish
1 shallot onion
1.25 lb sour cream
3 eggs
2 tsp baking powder
1 cup flour
1 cup grated cheese
1 tbsp butter

Method:

Take boneless, skinless fish fillets, cut into medium cuts.
Peel and cut onions thinly.
Whip eggs, sour cream, and salt for 2-3 minutes.
Mix flour and baking powder.
Blend flour and egg-sour cream mix together, to get thin dough.
Let it sit for half hour in a warm place.
Grease baking sheet with butter, and sprinkle with flour.
Pour half of the dough on the sheet, put fish cuts on evenly, and then put a layer of onion cuts.
Pour second half of the dough over this, and sprinkle with grated cheese evenly.
Cheese has to cover all of the dough.
Pre-heat oven to 380ºF (180º C), bake pie for about 20 minutes, then take it out of the oven and pick it with wooden stick in some (6-7) places, and place the pie back into the oven. Bake for 20-25 minutes until the pie is ready (if you pick it with a wooden stick, it will come out without dough traces.