Submitted by Russian_Cuisine on Sun, 02/21/2016 - 05:58.
3-4 hard-boiled egg
1 medium purple onion
2 garlic cloves
2 tsp mustard
1 tbsp ground hard cheese
1-2 tbsp mayonnaise
Ground pepper and other spices on your taste
Greens on your taste
8 toasted whole-grain bread slice
Peel onions, garlics, and eggs.
Grate them thinly, and stir all ingredients except a bread and greens.
Spread a mixture on the bread slices, decorate greens, and serve.
Submitted by Nobility_Cuisine on Sun, 09/27/2015 - 08:10.
25.25 oz (750 g) chicken liver
½ large sweet red pepper
6-10 garlic clove
1 eggplant (7 oz, 200g)
3.5 oz (100 g) butter, or margarine
2 tbsp vegetable oil
Salt and pepper on your taste
Peel the onions, garlics, and peppers.
Remove the eggplant's ends.
Cut onions, red pepper, and eggplant into medium pieces, separately.
Put them separately into a deep baking sheet.
Wash the livers, and dry out using paper towels.
Put livers and garlic cloves into the baking sheet separately too.
Sprinkle with the salt, pepper, and vegetable oil.
Pre-heat an oven to 430 F (220 C), and set the sheet into the oven for about 10 minutes.
Stir all ingredients on the sheet together, and bake for 15 more minutes.
Grate ingredients together with the butter.
Stir well, and put into a can, pressing on top.
Cover the can with a lid, and place into a refrigerator for 3-5 hours.
Serve as a spread, or as a part of a complex garnish to chicken dishes.
Submitted by Russian_Cuisine on Sat, 01/03/2015 - 18:53.
1-2 herring fillet, smoked or salted (about 8.7 oz, or 250 g)
1 medium carrot
3.5 oz (100 g) soft cheese, chilled
3.5 oz (100 g) butter, chilled
Peel and boil the carrot (or cook it in a microwave in a bag until a readiness).
Grate thinly the butter, cheese, carrot, and herring, and stir well.
The spread is ready.
A taste of this spread is exactly as taste of a caviar spread.
Use it as spread for canape.
Submitted by Russian_Cuisine on Sun, 07/06/2014 - 07:35.
7 oz (200 g) peeled fried walnut, or other nut
2 oz (50-60 g) thinly ground cheese
Sour cream on your taste
Peel the nuts from brown skins, and grate thinly.
Stir-in the ground cheese to nuts.
Whip the sour cream, add cheese-nuts mix, and whip all together.
To serve, you may slice a pear, an apple, or other fruits, and serve the pate on a bed from fruit slices.
You may use another nuts instead of walnuts.
Submitted by Russian_Cuisine on Sat, 08/03/2013 - 17:44.
1/2 loaf rye bread, cut into 1/4-inch (7 mm) slices
1 tbsp olive or vegetable oil
1 can (6 oz, or 150 g) crabmeat, well drained and flaked
1 jar (2 oz, or 60 g) diced brined vegetables, or pimientos, well drained
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/4 cup melted cheese, or cream cheese spread
1/4 tsp mild paprika
1 tbsp chopped fresh chives
Heat an oven to 400 F (200 C).
Cut every bread slice into quarters, and place bread slices on a large ungreased sheet.
Sprinkle tops lightly with oil.
Bake for about 3 to 5 minutes or until very light crisp.
Mix remaining ingredients except chives in a medium bowl.
Spread 1 table-spoonful crabmeat mixture on each bread slice.
Bake about 5 minutes, or until filling is hot, and cheese is melted.
Sprinkle with chopped chives, and serve.
Submitted by Nobility_Cuisine on Sat, 05/19/2012 - 15:51.
Ingredients per portion:
2 slices buttered rye bread, or other brown bread
3.5 oz (100 g) smoked salmon
1 1/3 cup (150g) heavy whipping cream
2 tbsp (25 ml) whiskey
1/2 tsp white pepper
1/4 tsp ground nutmeg
2 oz (50 g) smoked salmon fillets, cut into very thin slices
1 lemon wedge
Chop the smoked salmon finely, and stir-in 2/3 cup heavy cream to get almost even consistency.
Whip with the whiskey, 1/4 tsp white pepper, and nutmeg.
Place in a refrigerator to cool.
Whip the 2/3 cup heavy cream, then add the chilled mixture a little at a time continuing whipping.
Spread the rye buttered bread slices with the mix, then cover evenly with very thin slices of smoked salmon.
Sprinkle every slice with the ground white pepper.
Make a sandwich with the bread on top, then press slices, and remove the crusts.
Cover the sandwiches with a clean, lightly wet cloth, and chill.
Serve cold with a wedge of lemon.
Note: This is one of a Ritz's special high tea sandwiches.
Submitted by Russian_Cuisine on Sat, 11/05/2011 - 15:19.
Ingredients for 4:
8 pieces of white bread, or baguette
1 cup milk
8 tbsp butter
1 medium yellow onion
2 medium carrots
3 garlic cloves, pressed
¾ lb mushrooms
2 tbsp sour cream, or Mayonnaise, or plain yogurt
Salt on taste
Chop the mushrooms and, separately, chop the carrots with onions.
Stir-fry the mushrooms with 1-2 tbsp butter until they're ready, for about 10 minutes on medium heating.
Stir-fry the chopped carrots and onions with 1-2 tbsp butter on another skillet or saucepan until they turn gold colored.
Whip the eggs with milk using a fork, soak the bread in this mix, and fry on a pre-heated skillet with 1 tbsp butter for every 2 bread slices.
It should take about 3 minutes per side on medium heating.
Blend the mushrooms, carrots, onions, garlic, salt, and 2 tbsp sour cream, or Mayonnaise, or plain yogurt, until you get a pate consistency.
Cover each bread slice with the pate evenly.
Serve hot with tea, coffee, or with vegetable dishes.
You can make a small canapé with the pate, and serve as a festive appetizer.
Submitted by Russian_Cuisine on Sat, 07/30/2011 - 16:22.
2 lb pork fat from a top or side part with a thin skin
1 lb coarse salt
7-10 garlic cloves, pressed
0.5 cup paprika (hot or sweet)
Place the fat in a glass or enameled dish, cover it with a lid, and place in a refrigerator for 4 – 5 days.
Salt the fat with the coarse salt on all sides (press the salt into it).
Place the fat in the same dish as before (cleaned if necessary), skin on top.
Place in the refrigerator for 3 – 4 days.
Then, remove all salt with a knife.
The salt will be wet – this is supposed to happen.
Repeat the salting, then keeping it in refrigerator, then cleaning the salt off procedure 5 – 7 times in the following 2 weeks.
As a result, the fat will become much denser.
There are 2 alternatives for the ensuing preparation:
1.Smoke slightly with a cold smoke (or with liquid smoke), drain, and rub evenly with the pressed garlic and paprika.
2.Rub evenly with the pressed garlic and paprika.
Now the “Schpik a la Hungarian” is ready.
To serve, cut off a few very thin slices from the whole frozen piece.
Keep the leftovers in the refrigerator for up to 2 weeks, covered tightly, or in the freezer for up to 2 months.
This dish was extremely popular in the Soviet Union.
Submitted by Russian_Cuisine on Sat, 11/22/2008 - 19:31.
Ingredients for 4:
2 Russian rye bread slices per portion (The Russian version of rye bread seems to be the best for this recipe)
8 cheese slices
1.5 lb champignons
3 tbsp butter or margarine
8 tbsp whipping cream
8 tbsp Cherry
2 tbsp Italian parsley green cuts
Salt and pepper on taste
Cut bread crusts.
Grate mushrooms and onions together, and simmer them with butter or margarine, with medium heating, stirring occasionally.
When the liquid evaporates, add Cherry and whipping cream, then add salt and pepper, and simmer for about 3 minutes. Then, mix with parsley greens, and set aside.
Grease every bread slice with margarine or butter on both sides, and fry on a skillet for 1-2 minutes per side.
Put the hot mushroom-onions mix on every bread slice, cover with a cheese slice, and broil with high heating for 2-3 minutes, or fry under a lid on the skillet until the cheese melts.
Serve hot or warm, decorate with tomato slices (optional).
Submitted by Russian_Cuisine on Sat, 05/10/2008 - 10:22.
1 brined herring fillet
2 boiled medium carrots
1 Philadelphia cream cheese (or other cream cheese)
1 stick butter (about 100 g)Method:
Remove fish skin and bones.
Grate all ingredients, and then mix well.
Whip for 5 minutes.Note:
This is very traditional spread for sandwiches.
You can make this spread with any salt, brined, or smoked salmon fillets.