Main dishes

Millet Kasha with Yellow Turnip

Submitted by Russian_Cuisine on Sun, 10/09/2016 - 18:04.

Ingredients per portion:

1 cup dry millet
1 medium yellow turnip
1/3 cup seedless raisins
2 tbsp butter
Salt and sugar on your taste

Method:

Wash raisins, and soak in a hot water for about 15 minutes, then dry them out.

Wash grains 3-4 times.

Put into a portion pot with a lid.

Peel a turnip, and grate on a large grater.

Stir the turnip and raisins with the millet grains in the pot.

Cut a butter into medium pieces, and stir-in to grains.

Add ½ tsp (or more, or less) a salt, and 2-3 tsp a sugar, and stir well all together.

Pour a boiling water on top, to cover grains on 2” in a height.

Pre-heat an oven to 340 F (170 C).

Cover the pot with the lid, and place into the oven.

Bake for about 30-40 minutes, or until a liquid totally soaks.

Turn the heating off, and let to cool to warm.

Then, take out pot, and serve kasha.

Beef Rolls

Submitted by Russian_Cuisine on Sun, 07/03/2016 - 07:57.

Ingredients:

1 lb beef fillet
3.5 oz (100 g) sliced bacon
2 hard-boiled egg
1 fresh egg
1 tbsp lard
1 large salted cucumber
1 large potato
1 tbsp chopped parsley green
1 tbsp chopped dill green
½ cup flour
Salt and ground pepper on your taste

Method:

Slice a beef fillet into 4 equal slices across, remove all white parts, tenderize each slice between 2 pieces of a clear plastic wrap, and sprinkle with a salt and a ground pepper.

Let to sit.

Slice a potato, a cucumber, 2 hard-boiled eggs, and a bacon into thin stripes.

Place a portion (1/4) of the potatoes, cucumbers, bacon, eggs, and chopped greens on top of each meat piece, and roll tightly using a white thread.

Whip a fresh egg, and roll each meat slice in the whipped egg, and then in a flour.

Pre-heat a skillet with a lard on a medium-high heating.

Cook the meat rolls in the skillet for 1-2 minutes per side (or 3 minutes longer, if you decrease the heating).

Place meat rolls into a sauce-pan, pour meat juices on top, and add a boiling water to cover meat.

Simmer until a readiness, and serve with boiled vegetables on your taste.

Mushroom Pancakes

Submitted by Nobility_Cuisine on Mon, 06/06/2016 - 10:29.

Ingredients:

11.5 oz (300 g) champignon
3.5 oz (100 g) ground hard cheese
2 egg
3-4 tbsp flour
2-3 tbsp sour cream
2 onion
1/3 tsp baking soda
Chopped greens, ground pepper, salt, vegetable oil on your taste

Method:

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.

Buckwheat a la Trademan

Submitted by Russian_Cuisine on Mon, 06/06/2016 - 10:25.

Ingredients:

1 cup buckwheat
7-11.5 oz (200-300 g) ground meat on your choice
2 onion
1 carrot
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

Method:

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.

Baked Potatoes with Mushrooms

Submitted by Nobility_Cuisine on Sat, 04/23/2016 - 19:25.

Ingredients:

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

For sauce:

½ tsp carry powder
1 tbsp lemon juice
2 tbsp orange juice
3.5 oz (100 g) low-fat mayonnaise

Method:

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.

Baked String Beans

Submitted by Russian_Cuisine on Sat, 04/23/2016 - 18:59.

Ingredients:

1 lb (450 g) frozen string beans
4 egg
2 onion
3 tbsp melted butter, or margarine
Fresh greens (basil, parsley, and coriander) on your taste
Salt and spices on your taste

Method:

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.

Serve hot.

Boiled Omelette

Submitted by Russian_Cuisine on Sat, 04/16/2016 - 16:43.

Ingredients:

3 fresh egg
2/3 cup milk
Salt on your taste
½ G (2 L) boiling water

Method:

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.

Note:

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).

Note:

You may boil several portions in a time, just take more water.

Casserole with Onions and Nuts

Submitted by Nobility_Cuisine on Sat, 02/27/2016 - 23:16.

Ingredients:

12.7 oz (350 g) leek, white part
3.5 oz (100 g) shredded almond
4.7 oz (150 ml) non-fat sour cream
4 egg
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

Method:

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.

Cutlets "Crimea"

Submitted by Nobility_Cuisine on Sun, 02/21/2016 - 06:06.

Ingredients:

2.5 lb turkey breast
0.5 lb grated nut
0.25 lb butter
2 egg
1 large onion
Garlic, greens, and salt on taste
Flour, bread crumbs

Method:

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).

Meat Rolls - 3

Submitted by Nobility_Cuisine on Sun, 11/08/2015 - 10:23.

Ingredients:

1.5 lb (700 g) beef fillet
3 onion
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

Method:

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.

Chop onions.

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.