Submitted by Nobility_Cuisine on Sat, 10/31/2009 - 17:20.
1 lb button champignons
0.5 cup vegetable oil
5-6 garlic cloves
Salt, peppercorn, other spices on taste
Bring water to boil, add salt, and put the mushrooms in the boiling water.
Boil for 10 minutes.
Drain on a collar, and wash with cold water.
Press lemon juice, and blend it with vegetable oil, pressed garlic, parsley and other spices on your taste.
Stir, and let sit in a room temperature for 30 minutes.
Serve as a side dish or as an appetizer in the brine.
1 large red (or other) onion
2 tbsp vegetable oil
2 tbsp vinegar (apple, balsamic, or other)
Peel the onions, and cut into rings or half-rings.
Blend the vinegar and vegetable oil.
Place onions into enameled, or glass, or ceramic dish, and pour oil-vinegar mix over onions.
Stir well. Let sit for about 15-20 minutes, and serve as a side dish to grilled meat or fish, or just as an appetizer.
Submitted by Russian_Cuisine on Sat, 10/24/2009 - 17:03.
5 medium eggplants
3 tbsp Mayonnaise
2 tbsp vegetable oil
3-4 garlic cloves
1 cup ground walnuts (optional)
Salt, ground pepper, vinegar, Basilica – necessary, on your taste
Wash eggplants, cut the ends. Bake the eggplants for about 20 minutes with 380-400 F (180-200 C).
Grate the eggplants, add the vegetable oil, pressed garlic, cut Basilica greens, ground walnuts, salt, pepper, and vinegar, and blend it all together.
Serve with any bread.
You can use this appetizer as a salsa, or as a side dish.
Submitted by Nobility_Cuisine on Sat, 08/29/2009 - 17:11.
4 large tomatoes
2 large potatoes, boiled or baked
½ lb mushrooms
½ cup walnuts
1 cup sour cream
2 tbsp black olives
3 garlic cloves
Salt and pepper on taste
Greens for decorations
2 tbsp vegetable oil for stir-frying of mushrooms
Stir-fry the mushrooms with vegetable oil.
Boil chicken breasts until readiness.
Let to cool.
Cut the peeled boiled potatoes, chicken, and mushrooms in small pieces.
Press the garlic in the sour cream, add salt and pepper, and mix well.
Stir mushrooms, potatoes, and chicken with sour cream – garlic mix, set the stuffing aside.
Cut the walnuts and olives in small cubes, and mix them together.
Cut the middles of tomatoes, remove all seeds and juice, and fill with stuffing.
Decorate the plate with greens, place the tomatoes over greens, sprinkle with olives-walnuts mix, and serve.
Submitted by Russian_Cuisine on Tue, 07/07/2009 - 08:15.
Pinch of salt
1/2 cup flour
3/4 cup milk (whole, low-fat or non-fat)
Butter or margarine to grease the pan
Beat eggs well and combine with salt and flour.
Mix to a creamy consistency.
Add milk gradually and mix until smooth.
If lumps remain, strain after mixing. Set mixture aside or refrigerate.
May be prepared one-two days in advance and kept in the refrigerator until ready to use. Return mixture to room temperature and mix well before making blini.
To prepare the blini, grease a 6-inch skillet.
Heat skillet over medium-high heat.
Pour about 3 tbsp of batter into a ladle or pitcher and quickly pour contents into the skillet.
Quickly tilt and rotate the skillet so the batter is lightly and evenly spread over the bottom of the pan.
Heat until the edges start browning and come away from the pan easily and the top is set and dry.
Turn the blini onto a towel, uncooked side down.
Repeat process to cook more blini, lightly re-greasing the skillet every two - three blini.
Add milk if the mixture seems too thick.
To serve, arrange warm blini on a tray lined with a starched linen napkin.
Put a small dollop of sour cream in the center of each, then place a few grains of caviar atop the sour cream.
Submitted by Russian_Cuisine on Sat, 07/04/2009 - 17:14.
2 lb green beans
0.5 lb plain yogurt
3 garlic cloves
1/3 cup ground walnuts
Dill, green onions, salt, and pepper – on taste
Remove bean tips, wash beans, and cut each into 3 parts.
Place in a wide, deep sauce-pan, pour 1 cup mix vegetable oil and water (1:1). It should to cover beans.
Then, cover sauce-pan with a lid, and bring to boil with a medium heating.
When most of the water evaporates, simmer the beans with low heating for about 30 minutes, stirring occasionally.
Then, turn heating to medium, and add 2 eggs to the beans stirring fast and thoroughly.
Stir-fry for about 2-3 minutes.
Then, turn heating to very low, cover the sauce-pan with a lid, and let cook for about 15 minutes.
Turn heating off, and let cool.
Press the garlic.
Blend all ingredients together, decorate with dill and green onions, and serve.
Submitted by Russian_Cuisine on Sat, 05/30/2009 - 15:57.
12 campari tomatoes (or 1 lb cherry ones)
3 bay leaves
10 black peppers
2 tbsp salt
2 tbsp sugar
2 ml 70% vinegar (same as 46 ml 3%, 24 ml 6%, or 16 ml 9% vinegar)
Prepare a standard 1/4 gallon glass can (wash and dry).
Wash the tomatoes, place in a deep bowl, and pour boiling water over them for about 30 seconds, drain, and pour cold water over the tomatoes.
Remove the skins and stalks (if you’re cooking with campari tomatoes, or just remove the skins if using cherry tomatoes).
Place them in the can. Pout cold water over them to fill can, then sift all the water into a small saucepan.
Put all of the salt, sugar, peppers, and bay leaves into the can, and bring to boil.
Boil for about 2-3 minutes, then cool, add vinegar to the brine, and pour everything, leaves and peppers included, into the can with the tomatoes.
Cover, leave for 24 hours at room temperature or for 48 hours in a refrigerator, and serve as an appetizer.
Submitted by Russian_Cuisine on Sat, 04/18/2009 - 16:08.
2 heads red cabbage
2 tbsp salt
3 - 4 bay leaves
3 garlic cloves
2 cup red wine vinegar
Cut every cabbage head into 4 parts, remove stem and upper leaves, and cut into thin pieces.
Sprinkle with salt, mix, and place in a deep glass or enameled dish.
Keep at room temperature for 2 days, stirring twice a day.
Then, drain, and place in a deep enameled or glad dish, with bay leaves, peppercorns, and cut garlic cloves between the layers.
Bring vinegar to boil, then cool a little, and pour it over the cabbage.
Cover with a fabric, and let sit for 3 days at room temperature.
After that, place it in glass cans, cover, and keep in a cold place (in a refrigerator or at similar temperatures).
One of the best appetizers with this is to mix sugar(on taste), salt(on taste), and vegetable oil, pour over the cabbage, mix well, and serve.
This is a perfect side dish for festive dishes.
It is possible to use this as a staple in Vinaigrette salads.
Submitted by Nobility_Cuisine on Sat, 04/11/2009 - 16:12.
3 lb carrots
3 tbsp olive oil
3.5 oz (100 g) black olives cut in halves
Peel the carrots, and cut into medium cubes.
Pre-heat oil on a skillet with medium heating, put the carrots on the skillet, roll with hot oil, cover with a lid, and cook for about 20 minutes with low heating.
Then, add olives, salt, and pepper (optional), stir, and cook for 20 more minutes.
Check if there are enough spices, add if necessary, and serve.
You can vary this dish with different peppers, Provencal greens, and garlic.
Submitted by Nobility_Cuisine on Sat, 04/04/2009 - 17:12.
2 lbs black radish
2 cup sugar
2 cup honey
2 cups water
½ lb peeled walnuts
1 tsp ginger
Orange peels on taste
Peel the radish, then wash and grate.
Boil for about 10 minutes with ½ cup boiling water, then wash with cool water, and drain in a colander covered with fabrics. The radish smell will go with the water.
Mix water, sugar, and honey; bring to boil.
Boil for 5 minutes, and add the ground radish, then boil for 5 minutes, and add the orange peels, and cook for 5-10 minutes, depending on whether you use fresh or dried peels.
Then, remove the orange peels, cool, and grate them.
Continue cooking the radish under a lid until it absorbs all the liquid from the saucepan.
The total cooking time should be about 30 minutes, the radish consistency has to be al dente.
Then, add ground walnuts and ginger, stir well, and cook without a lid, stirring every minute until the radish turns gold colored.
Submitted by Nobility_Cuisine on Sat, 03/28/2009 - 17:45.
Ingredients for 4:
4 (or 8, or 12) eggs
1 l broth
Fillings on your taste (descriptions are below)
Wash the eggs thoroughly, and drain.
Cut “a cup” from a blunt end with size about 0.5 inch, and pour the eggs in a cup (use them for other dishes). Let the shells warm to a room temperature, wash from inside slightly, and remove the films from inside of every egg carefully, if necessary.
Place every shell into usual container for eggs.
Mix gelatin with hot broth, stir thoroughly, heat (for about 1 minute in microwave), and pour 2 tbsp in every egg shell.
Note that broth has to be transparent.
Let to cool a little, and refrigerate container until broth turns into jelly.
Then, place in every shell ground boiled carrots, julienne-cut-stripes of chicken meat or fish, boiled or canned green peas and corn, button champignons, (optional) pomegranate seeds.
After that, pour in every shell the broth with gelatin until shells are full, and refrigerate for 2 hour or more.
Put the green salad leave on a flat serving dish, cut tomatoes into rings, and cucumbers into thin strips.
Peel every shell carefully, and place in a middle of the dish. Decorate with tomatoes and cucumber pieces, and with greens (parsley, dill, green onions), and serve.
If you are planning to keep this dish more than 0.5 hour, cover it with a plastic wrap, and place in a refrigerator immediately. Or keep not peeled eggs in the container in a refrigerator, and peel them in 5 minutes before serving.
Variations for fillings:
1. Boiled shrimps, crab meat or crab meat imitation pieces, green peas, and baby carrots,
2. Julienne-cut cooked roast beef, or smoked meats, with boiled vegetables pieces,
3. Julienne-cut cooked mushrooms with green peas and Italian parsley greens,
4. Boiled or canned vegetables pieces,
5. Boiled seafood with dill greens.
6. Fruits pieces in a sweet jelly – kids like this.
This dish looks very attractive and festive.