Submitted by Nobility_Cuisine on Sun, 09/28/2014 - 06:05.
2 lb peeled pumpkin, or pumpkin and apples
3 large lemons
2 lb sugar
Wash the pumpkin and apples, remove seeds if necessary. Cut into 0.5-inch size cubes.
Wash the lemons, remove seeds, and grate.
Mix together pumpkin, apples, lemons, and sugar, and bring to boil with medium heating.
Boil for about 10 minutes, until pumpkin’s and apple's pieces turn transparent, then pour in cans, and roll with lids.
Submitted by Nobility_Cuisine on Sat, 08/23/2014 - 17:32.
3 cup fresh vegetable puree
1 cup flour
3 tbsp melted butter
Salt and spices on your taste
Mix all ingredients but the butter well, and knead into a dough.
Shape the dough into a long thin roll, 1" diameter.
Use more flour if it sticks.
Cut dough roll into 2"-length pieces.
Press each piece separately, and roll into a round.
Boil in a large, wide sauce-pan in a 1 G boiling salted water for about 8-10 minutes (Avoid sticking to the bottom!).
Dry out in a colander, put in a serving dish, and sprinkle with the melted butter.
Serve as a standalone dish, or as a garnish to meats and gravies.
You may use any boiled vegetables for puree, but quantity of salt, and spices that are used are different for different vegetable sets.
Submitted by Nobility_Cuisine on Sat, 05/10/2014 - 21:33.
8 medium potatoes
1/2 lb (about 230 g) green or black olives, pitted, canned
2 tbsp flour
4 tbsp vegetable oil
2 tbsp tomato sauce
2 medium onions
Salt, ground pepper, and greens on your taste
Peel potatoes, wash, dry out, and cut them into wedges.
Peel onions, and chop thinly.
Stir-fry a flour with a vegetable oil for about 2 minutes, or until a nutty aroma increases.
Add the greens and onions, stir-fry for about 2 more minutes.
Then, add the tomato sauce, pepper, olives, and 2 tbsp warm water.
Stir well, simmer for about 2 more minutes with a low heating, and add the potatoes.
Sprinkle with a salt, stir, and simmer until potatoes are ready.
Submitted by Nobility_Cuisine on Sun, 04/06/2014 - 08:47.
17.5 oz (500 g) chicken liver
1 medium onion
2 tbsp butter, or margarine
1 oz (about 30 ml) vermouth wine
Wash a liver, and boil until a readiness (for about 20 minutes).
Peel and chop onions, and stir-fry with a butter until onions are mild.
Blend together the livers and onions, then add a wine, and make a puree.
Sprinkle with a salt and pepper, stir well, and use as a spread on crackers, or as a pate, with 1 tsp cranberry preserves.
Another variation of this spread:
Simmer 1 chopped carrot in ½ cup whipping cream until a readiness, sprinkle with a carry powder, and add as an additional ingredient when making the puree.
Submitted by Russian_Cuisine on Sat, 11/30/2013 - 16:54.
This is easy to boil a cheese, it takes for about 5 minutes, but it should to drip after that for about 3 hours, and then it should sit under a weight in a refrigerator overnight.
Ingredients for 300 g (11.5 oz) fresh cheese:
1 l (1/4 G) whole milk
200 g (7 oz) sour cream with 15% fat
1 tbsp coarse seasalt
70 g (2.5 oz) peeled walnuts
1 sauce-pan, volume 2 L (½ G)
1 piece of a gauze, 1m x 1m (1 yard x 1 yard)
1 bowl , volume 2 L (½ G)
1 large cup, ½ L (1 Lb) volume with a boiled water
round bowl, 400 — 500 ml (1 Lb) volume
weight 3 — 4 Lb (1.5 — 2 Kg)
Put the walnuts into a bowl, pour a boiling water over them, let to sit for about 2-3 minutes, and dry them out.
Remove skins, and chop.
Blend the eggs and sour cream together, until a consistency turns even.
Pour a milk into a sauce-pan, sprinkle with a salt, and bring to boil.
Pour the egg-sour cream mix into the boiling milk by thin string, stirring all the time.
Turn the heating to low, and boil for about 3-4 minutes, while the milk mix divides to harder flakes, and whey.
Put the walnuts into the boiling mix.
Fold the gauze 2-4-times.
Cover the 2 L bowl with the folded gauze, and pour the boiled mix into the bowl.
Connect the gauze's ends, and let the wey to drip for about 3 hours, then press as strong as you can by hands to drip more whey.
Put the cheese in gauze into a round bowl, covered with 5 or more paper towels.
Put the weight over cheese top and gauze, and place the bowl into a refrigerator overnight.
To serve, remove gauze, turn, and slice as you like on a board.
Submitted by Russian_Cuisine on Sat, 06/15/2013 - 19:02.
5 parts tomatoes
1 part sweet red peppers
1 part zuccini
1 part eggplants
1 part apples
1 tsp vinegar
Salt, ground black peppercorns, ground red pepper,ground gloves, and pressed garlic on your taste
Wash and drain all vegetables and the apples.
Grate the tomatoes, zuccini, and eggplants.
Peel and grate the sweet peppers and apples.
Put into a thick-bottom sauce-pan, and simmer for 30-40 minutes.
Stir to avoid burning.
Pour the spices, stir, and let to simmer for 5 more minutes.
Turn the heating off.
Blend until you get an almost even consistency.
Pour the vinegar, stir well.
The sauce is ready.
You can serve it warm or cold.
Submitted by Nobility_Cuisine on Sat, 12/01/2012 - 09:38.
1 lb (450 g) green sweet pepper
1 lb (450 h) green hot pepper
½ lb (230 g) dill greens
½ lb (230 g) parsley greens
½ lb (230 g) cilantro greens
1/3 lb (150 g) celery
3 garlic cloves
1 tbsp ground coriander
Salt and vinegar on your taste
Remove the stalks and seeds from the peppers.
Grate the peppers, greens, and garlic together.
Repeat if you like for a more even consistency.
Add the spices and vinegar, stir well.
Put in jars, cover with lids, and keep in a refrigerator, or in another cold place.
Submitted by Nobility_Cuisine on Sat, 11/10/2012 - 16:19.
6 lb tomatoes
2 lb sweet red peppers
1 lb peeled garlic
1/3 lb hot red peppers
1/2 cup salt
3 tbsp sugar
0.5 cup mixed spices: ground coriander, ground dill seeds, Khmeli-suneli
Peel and grate all the vegetables, and mix well.
Add the salt and sugar, then let sit overnight in a refrigerator.
Then, drain the extra liquid (juices), place in glass cans, and cover with lids.
Keep in a refrigerator.
Use as a salsa.
Note: This is a famous Russian Caucasian spice mix good as a dip for all meat and seafood dishes.
Submitted by Russian_Cuisine on Sat, 10/27/2012 - 13:17.
1 lb ground meat
3 large red sweet peppers
6 large dried black prunes, pitted
1 tbsp tomato sauce or salsa
6 cheese slices
Chop the prunes.
Mix the ground meat, chopped prunes, tomato sauce, and salt.
Stir-fry the mix on low-medium heating for about 20-25 minutes, or until the meat is ready (turns gray colored).
Cut the peppers in halves lengthwise, remove the stalk and seeds.
Pre-heat an oven to 370-390 F.
Stuff each half of a pepper with the prepared meat.
Cover with cheese slices.
Sprinkle a baking sheet with 1 tbsp vegetable oil.
Place them on the baking sheet, and bake for about 10-15 minutes, or until the cheese melts.
Serve hot with a rye bread.
Submitted by Russian_Cuisine on Sat, 10/20/2012 - 14:20.
2 lb sweet red peppers
0.5 lb hot red peppers
1 lb peeled garlic
3/4 cup thinly ground salt
0.5 cup mix of spices: ground coriander, dill seeds, khmeli-suneli
Peel the peppers: remove stalks and seeds.
Grate them 3 times with the peeled garlic cloves.
Grate the dill and coriander seeds thinly.
Stir all ingredients but salt together, and mix until you get an even consistency.
Then, add the salt and stir-in evenly.
This is a famous Russian Caucasian vegetables-and-spices mix good as a dip for all meat dishes.
There are variations with tomatoes very popular too.