Submitted by Nobility_Cuisine on Mon, 06/06/2016 - 10:29.
11.5 oz (300 g) champignon
3.5 oz (100 g) ground hard cheese
3-4 tbsp flour
2-3 tbsp sour cream
1/3 tsp baking soda
Chopped greens, ground pepper, salt, vegetable oil on your taste
Peel and grate the mushrooms, greens (a dill, a parsley, a green onion), and onions.
Stir all ingredients but a vegetable oil.
Pre-heat a skillet with the vegetable oil, turn a heating to medium.
Shape pancakes using 2 tablespoons, and fry on both sides until a golden crust increases.
Serve hot with a sour cream, a sour cream sauce, and with crunchy gherkins.
Submitted by Russian_Cuisine on Mon, 06/06/2016 - 10:25.
1 cup buckwheat
7-11.5 oz (200-300 g) ground meat on your choice
2 tbsp tomato sauce
2 garlic cloves
2 bay leaf
1 pinch ground pepper
2-3 tbsp vegetable oil
Salt on your taste
2 cup water
Wash a buckwheat, dry out, and stir-fry in a skillet with some drops of a vegetable oil for 1-2 minutes.
Peel and chop onions and carrots.
Peel and press a garlic.
Stir-fry the onions with the vegetable oil until color turns gold, add the carrots, and stir-fry for 5 minutes together.
Add a ground meat into the skillet, stir well, and stir-fry for 3-5 minutes more.
Put a mixture into a sauce-pan, add a tomato sauce and a salt, stir, and pour 2 cups a boiling water on top.
Simmer under a lid until all ingredients are ready.
Add the pressed garlic, a ground pepper, and bay leaves, stir, and let to sit without a heating for 10-15 minutes.
Remove bay leaves, and serve.
Submitted by Nobility_Cuisine on Sat, 04/23/2016 - 19:25.
1 lb (5-6) potato
½ lb frozen mushroom
4 tbsp vegetable oil
3.5 oz (100 g) green salad leaf
Salt and pepper on your taste
½ tsp carry powder
1 tbsp lemon juice
2 tbsp orange juice
3.5 oz (100 g) low-fat mayonnaise
Defrost the mushrooms; wash, dry, cut, and stir-fry them with a vegetable oil.
Wash and peel the potatoes, dry out, and make deep cuts (but not to end) on every potato.
Insert 1 tsp of fried mushrooms into every cut on potatoes.
Pre-heat an oven to 400 F (190 C).
Cover a baking sheet with a piece of a foil, sprinkle with the vegetable oil.
Place potatoes on the sheet, sprinkle with the vegetable oil, and cover with an other piece of foil.
Bake for 30-35 minutes.
Meanwhile, make a sauce: whip all ingredients for sauce together.
At the end of a baking time, remove the upper piece of foil, and pour sauce on top of potatoes.
Bake for 5 minutes more.
Serve hot with green salad leaves.
Submitted by Russian_Cuisine on Sat, 04/23/2016 - 18:59.
1 lb (450 g) frozen string beans
3 tbsp melted butter, or margarine
Fresh greens (basil, parsley, and coriander) on your taste
Salt and spices on your taste
Pre-heat an oven-safe skillet on a medium heat, add 1 tbsp margarine, ½ cup a boiling water, beans, and chopped onions.
Stir, cover with a lid, and simmer for about 30 minutes.
At the end of this time, sprinkle the beans with chopped greens (parsley, coriander, basil), spices, and simmer for 4-5 minutes more.
Meanwhile, pre-heat an oven to 400 F (190 C).
Whip eggs, and pour over simmered beans.
Bake for about 20 minutes.
Take the skillet out, slice beans into portions, and pour a little of a melted margarine on top of each portion.
Submitted by Russian_Cuisine on Sat, 04/16/2016 - 16:43.
3 fresh egg
2/3 cup milk
Salt on your taste
½ G (2 L) boiling water
Whip eggs in a deep dish until a foam increases.
Add a milk and a salt, and whip 3-5 minutes more.
Take 2 plastic bags from a food grade and heat-resistant plastic, and insert one bag into another one.
Pour a whipped mixture into the inner bag, and tie bags tightly.
Put bags into a boiling water, and boil for 10 minutes.
Remove bags on top of a portion dish.
Omelette is ready.
This is a basic recipe, so you may add another ingredients (mushrooms, onions, etc.).
In this case, the boiling should be longer (up to 30 minutes).
You may boil several portions in a time, just take more water.
Submitted by Nobility_Cuisine on Sat, 02/27/2016 - 23:16.
12.7 oz (350 g) leek, white part
3.5 oz (100 g) shredded almond
4.7 oz (150 ml) non-fat sour cream
1.7 oz (50 g) ground cheese, Emmentaler, or like it
2 bread slice
Pinch of ground nutmeg
Pinch ground black pepper
Salt on your taste
3 tbsp butter
Chop onions, and stir-fry with a butter until it starts to change color.
Sprinkle onions with nuts, stir-fry for 1 more minute, and turn a heating off.
Blend a sour cream, eggs, a salt, a pepper, a nutmeg, and a pepper together.
Cut a bread into medium cubes, and stir them with a sour cream mixture in a bowl.
Put a hot onion-nut mixture into the bowl, and stir well.
Let to sit for 20 minutes.
Meanwhile, pre-heat an oven to 370 F (190 C).
Rub an oven-safe dish with a butter, and put a content of the bowl into the dish.
Sprinkle with a ground cheese, set into a half-full with a water baking dish, and bake for 20 minutes.
Submitted by Nobility_Cuisine on Sun, 02/21/2016 - 06:06.
2.5 lb turkey breast
0.5 lb grated nut
0.25 lb butter
1 large onion
Garlic, greens, and salt on taste
Flour, bread crumbs
Cut onions, greens, and (optional) garlic.
Blend butter, grated nuts, greens, and (optional) garlic, and cool a mixture.
Cut turkey breasts into slices; chop them to 1" thick.
Put the butter mixture in the center of every slice; cover the mix in the "envelope" of slices.
Roll every "envelope" in flour, then dip in slightly whipped eggs, and then roll in breadcrumbs.
Cook "envelopes" on a heated skillet for 3 minutes on a side.
Put them in an oven-safe dish greased with butter, and bake until ready (25 minutes).
Submitted by Nobility_Cuisine on Sun, 11/08/2015 - 10:23.
1.5 lb (700 g) beef fillet
2 pieces white bread
2 oz (60 g) ground cheese
3 tbsp buttered
1/2 cup beef broth
5 parsley stalk
Ground black pepper and salt on your taste
Slice a beef into same-size thin pieces.
Tenderize every piece, sprinkle with a salt and pepper.
Pre-heat a skillet with a butter, and cook every piece of fillet on both sides until a readiness.
Soak bread pieces in a beef broth, stir with chopped onions, a ground cheese, butter, a salt, and a pepper, and stir well all together.
Put a portion of a mixture on every piece, roll, and put a roll into a deep skillet.
Repeat until you run out of ingredients.
Turn a heating to low-medium, pour a broth over the rolls, and add juices from cooked meat.
Simmer for about 10 minutes.
Chop a parsley.
To serve, sprinkle rolls on a plate with chopped parsley.
Submitted by Russian_Cuisine on Sun, 11/08/2015 - 10:17.
1 lb (450 g) ground meat (chicken, turkey)
3.5 fl oz (100 ml) milk
Salt and spices on your taste
Blend all ingredients together.
Cut a plastic wrapping film into 3” x 5” pieces.
Put 2 tbsp of a mixture on each piece, roll into a sausage, and tie up the sausage's ends.
Bring to boil ¼ G (1 L) a water, put sausages, and boil for 7 minutes.
Remove films, and serve with any garnish.
To make sausage's color more red, add a ground beef, up to ¼ of all meat's weight.
Then, boil sausages for about 10 minutes.
Submitted by Nobility_Cuisine on Sun, 11/01/2015 - 09:32.
1 lb sturgeon
1 shallot onion
5 black peppers
1 bay leaf
1/2 dry French bread
1/4 lb butter
Salt on taste
For Horseradish's sauce:
5 tbsp mayonnaise
1 oz horseradish
1 tbsp sugar
Salt on taste
Put sturgeon in very hot, but not boiling water for 5 minutes.
Clean fish skin off bone plates.
Peel and cut carrot into medium cuts.
Peel and cut onions into rings.
Bring to boil water with spices, salt, carrot, and onions.
Boil for about 5 minutes on medium heat.
Put sturgeon in a broth, bring to boil, ant turn heating to low.
Boil until ready (12-20 minutes).
Cool sturgeon in broth.
Then, take it out of the saucepan, dry, and cut into serving pieces.
Whip eggs with salt.
Grate dry bread (or use breadcrumbs).
Dip every portion in whipped eggs, then roll in breadcrumbs, then dip in melted butter, then roll in breadcrumbs.
Put fish in an oven, pre-heated to 400º F, and bake for about 16-18 minutes.
Serve hot with any fresh vegetable salad, and with “Horseradish” sauce.
To make sauce, grate horseradish, and mix it with sugar.
Let it sit in a room (do not close with a lid!) for 40 minutes. Then, mix well with mayonnaise, and serve.
This way to cook fish was popular for noble dinners in Russia in 18-19 centuries.