Salads
Submitted by Nobility_Cuisine on Sun, 04/09/2017 - 09:43.
Ingredients:
18 oz (600 g) grouse fillet
3.5 oz (100 g) boiled tongue, peeled
4 egg, hard-boiled
5.2 oz (150 g) gherkin
1 fresh cucumber, peeled
1.7 oz (50 g) capers
4 tbsp caviar
7 oz (200 g) white beans, canned
3 tbsp vegetable broth
Salt on your taste
Method:
Boil a grouse fillet in a small amount of water until a readiness.
Slice the fillet and a tongue into thin squares.
Cut all cucumbers and eggs into small cubes.
Make a bean puree, and stir with a broth and a salt.
Stir all ingredients together, let to sit for 10 minutes, and serve..
Submitted by Nobility_Cuisine on Sun, 03/12/2017 - 06:15.
Ingredients:
3 parts boiled beef
3 parts fresh tomato
2 parts gherkins
3 parts boiled potato
1 part fresh parsley
1 part ground cheese
Mayonnaise, salt, and pepper on your taste
Method:
Grate peeled potatoes, gherkins, a beef, and a parsley thinly.
Chop tomatoes.
Stir all ingredients, or place them in a salad bowl by layers: the beef, potato, mayonnaise, salt, pepper, gherkins, a cheese, tomatoes, salt, pepper, mayonnaise, cheese, parsley.
Let to sit for 5 minutes, and serve.
Submitted by Nobility_Cuisine on Sun, 02/26/2017 - 12:47.
Ingredients for 8:
17.5 oz (500 g) boiled beef fillet
4 hard-boiled egg
5 medium gherkin
3-4 garlic clove
1 cup peeled, crashed walnut
White sauce and spices on your taste
Method:
Grate gherkins, and let a juice to drip.
Chop a beef thinly.
Press a garlic, add to the ground gherkins, and stir.
Grate eggs.
Stir-fry walnuts in a dry skillet for 1 minute.
Make a salad by layers:
the beef, a white sauce (and spices, optionally), a gherkin-garlic mix, white sauce, eggs, white sauce, ground walnuts.
Let a salad to sit for 2 hours in a fridge, and serve.
Submitted by Nobility_Cuisine on Sun, 02/19/2017 - 11:01.
Ingredients:
11.5 oz (300 g) mushroom
1 medium onion
7 oz (200 g) boiled chicken fillet
2 oz (70 g) shredded carrot
3.5 oz (100 g) English cucumber
Mayonnaise, salt, and spices on your taste
4 tbsp vegetable oil
Method:
Chop a chicken fillet thinly.
Pre-heat 2 tbsp a vegetable oil to a boiling.
Put a carrot into an enameled bowl, sprinkle with your favorite spices, and pour the boiling oil on top.
Stir fast, and set aside.
Peel an onion.
Chop mushrooms and the onion together, and stir-fry with the other 2 tbsp the vegetable oil.
Let them to chill a little, and put into a salad bowl.
Put the chicken on top evenly, and sprinkle with a mayonnaise (or make a mayonnaise web).
Put the carrots on top.
Grate a cucumber, let to drip for 1 minute, and put over carrots evenly.
Sprinkle with the mayonnaise, let to sit for about 30 minutes, and serve.
Submitted by Russian_Cuisine on Sun, 02/19/2017 - 10:51.
Ingredients:
1 can fish in own juices
1 medium onion
4 hard-boiled egg
Salt and pepper on your taste
Method:
Peel eggs and onions.
Dry out a fish.
Chop all ingredients together, blend well (add the juices if necessary).
Add a salt if necessary, stir well, and serve.
Note:
This is a standalone salad, but you may use it as add-on to boiled vegetables, or as a spread.
Submitted by Nobility_Cuisine on Fri, 01/13/2017 - 19:25.
Ingredients:
7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
11.5 oz (300 g) canned corn
3 medium orange
1 garlic clove
Salt and mayonnaise on your taste
Method:
Chop peeled eggs and a crabmeat thinly.
Stir with a canned corn (without liquids).
Cut oranges into halves.
Take the orange meat out, remove white films, and chop the orange meat thinly.
Stir orange meat with the corn and eggs.
Press a garlic, and stir with a mayonnaise.
Stir all ingredients together.
Put a salad into the orange skins by equal portion.
Decorate with greens, if you like, and serve.
Submitted by Nobility_Cuisine on Fri, 01/13/2017 - 19:25.
Ingredients:
7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
11.5 oz (300 g) canned corn
3 medium orange
1 garlic clove
Salt and mayonnaise on your taste
Method:
Chop peeled eggs and a crabmeat thinly.
Stir with a canned corn (without liquids).
Cut oranges into halves.
Take the orange meat out, remove white films, and chop the orange meat thinly.
Stir orange meat with the corn and eggs.
Press a garlic, and stir with a mayonnaise.
Stir all ingredients together.
Put a salad into the orange skins by equal portion.
Decorate with greens, if you like, and serve.
Submitted by Russian_Cuisine on Sat, 12/31/2016 - 15:32.
Ingredients:
1 lb peeled calamari
1 large sweet onion
3-4 hard-boiled egg
Salt and ground black pepper on your taste
3-4 tbsp non-fat sour cream
Method:
Bring ½ G a water to boil, sprinkle with a salt, and put thawed calamari into the water.
Boil for about 2 minutes. (Do not overcook!)
Peel onions and eggs, and shred them thinly.
Dry the calamari out, and chop thinly.
Stir all ingredients together with a sour cream, salt, and a pepper.
Let to sit for 10-15 minutes, and serve.
Note:
This is one of of popular light salads.
Submitted by Russian_Cuisine on Sat, 12/24/2016 - 15:20.
Ingredients:
4-5 celery stalk
1 handful fried peanut
1 oz cashew nut
4.2 oz (120 g) prune
Greens: parsley, cilantro, rucola, on your taste
3-3.5 oz (80 – 100 g) Feta cheese
2 tbsp lemon juice
1 tbsp vegetable oil
Salt, ground black pepper, soy sauce on your taste
Method:
Take a deep transparent salad bowl.
Wash a celery, and chop it into medium cubes.
Chop greens separately.
Crumble nuts.
Cut a cheese into medium cubes.
Cut pitted prunes into quarters.
Blend a lemon juice, a soy sauce, a vegetable oil, and a pepper.
Stir all ingredients in a bowl, and a salad is ready.
Note:
You may use a boiled chicken, or a seafood, or raisins and dried fruits, as additional ingredients.
Submitted by Russian_Cuisine on Sun, 11/27/2016 - 06:54.
Ingredients:
7 oz (200 g) green salad, torn (or green vegetables, peeled and shredded)
2-3 tbsp bread crumbs
4-5 tbsp vegetable oil
7 fl oz (200 ml) boiling water
3-5 dill stalks, chopped
Method:
Pre-heat a skillet with a vegetable oil.
Stir-fry breadcrumbs for about 3-5 minutes.
Boil shredded vegetables for about 1-3 minutes in a boiling water, and let to drip, if you cook green vegetables.
Or, press a torn green salad a little, until it gives a juice.
Stir-fry the vegetables, bread crumbs, and a chopped dill, let to sit for a couple minutes, and serve.
|
