“White Birch” Salad

Submitted by Nobility_Cuisine on Sat, 01/06/2007 - 09:41.

1 cup boiled chicken breast cut into medium cubes
1 green apple, peeled and thinly grated
3 boiled egg whites thinly grated
1 shallot onion, peeled, cut into half-rings, and fried for 2 minutes with vegetable oil
¼ lb grated cheese
Mayonnaise and greens on taste


Put a layer of fried onions in a salad bowl, sprinkle with mayo.
Put a boiled chicken meat layer over it, sprinkle with mayo.
Put the next layer of grated egg whites, cover with mayo.
Put the next layer of grated apple.
Put the next layer of grated cheese over it, cover with mayo.
Decorate with greens, let sit for 1 hour at room temperature, or for up to 12 hours in a refrigerator, and serve.

Beef in aspic

Submitted by Russian_Cuisine on Sun, 12/31/2006 - 01:02.

1 lb boiled beef
1 shallot onions
2 medium carrots
3 cup beef broth
1 pack gelatin
Parsley greens, salt or pickled cucumbers, green salad on taste


Dissolve gelatin in the hot beef broth; pour a little in every shape, and place the shapes in a refrigerator until the jelly is ready.
Boil carrots, peel, and cut into decorative stars.
Peel onions, cut into medium cubes.
Add 1 tbsp vinegar and 1 tbsp salt to 1 cup water, mix well, and bring to boil, then pour this brine in a dish with onions, and let sit for 5 minutes, then drain.
Cut parsley greens thinly,
Pour in the shapes carrot, onion, and parsley, and pour carefully gelatin mix over them.
Place in the refrigerator for 1 – 2 hours, until the jelly is thick.
Slice the beef very thinly, place in the shapes, and pour all of the dissolved gelatin into the shapes.
Place in a refrigerator for 3 hours.
To serve, place the shape in hot water for 1-2 seconds, then cover with a small flat plate, and turn it over. Put the jelly on a large flat serving plate.
Decorate the plate with salad greens, pickled cucumbers cuts, or pickles, boiled vegetables cuts. Serve with horseradish sauce.

"Happy New Year" Salad

Submitted by Nobility_Cuisine on Sun, 12/31/2006 - 01:01.
Ingredients for 2:

0.25lb boiled chicken breast
0.5 can yellow corn
3-4 boiled potatoes
1 English cucumber (or 2 medium brined cucumbers)
Cauliflower 1/8 lb

Smoked fish – Potato Salad

Submitted by Russian_Cuisine on Sat, 12/23/2006 - 11:05.

1 lb smoked fish (cold smoked preferably)
0.5 lb boiled potatoes
2 hard-boiled eggs
2 tbsp horseradish (optional)
0.5 lb mayonnaise (or sour cream sauce, or sour cream-mayo mix)
Dill and parsley greens on taste


Cut skinless and boneless smoked fish fillets into small pieces.
Grate eggs, and, optionally, horseradish.
Peel and cut potatoes into medium cubes.
Mix all ingredients, put in a salad bowl, and decorate with the greens.

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


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.


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


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

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


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

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


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


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.

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


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.

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


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.

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


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.