Submitted by Russian_Cuisine on Sun, 12/29/2013 - 08:36.
1 chicken (3 lb, 1.5 kg)
1 white or yellow onion
3 bay leaves
3-5 garlic cloves
Salt on your taste
2 pack gelatine
Place the chicken into a sauce-pan, pour water to cover chicken, and bring to boil.
Peel and slice the carrots, garlics, and onions into rounds.
Remove a foam and fat from a top of boiling water, and put the vegetables, salt, and peppercorns into the sauce-pan.
Boil until you can easily remove chicken's bones.
Put the bay leaves into sauce-pan for 10-15 minutes before ending to boil.
Take out chicken and vegetables. Remove bay leaves.
Remove chicken skins and bones, and cut the meat into small pieces.
Place evenly meat and vegetables in molds for gelly.
Filter the chicken broth, and return to sauce-pan.
Soak the gelatine in 2 cup hot broth for 15 minutes (or, much easier, microwave the gelatine with broth for 2 minutes).
Stir broth with gelatine with broth in sauce-pan, and heat almost until boiling.
Pour broth into the molds with meat and vegetables, and let to cool and harden.
To take out chicken in aspic from molds, place bottoms and sides of molds in a hot water for 5 seconds, then turn.
Decorate with greens, mustard, and horseradish sauce, and serve.
Submitted by Russian_Cuisine on Sat, 12/14/2013 - 17:35.
1 sweet red pepper
9 oz (250 g) shredded cabbage
2 oz (50-60 g) ground cheese
1 tbsp flour
2 tbsp butter or vegetable oil
Salt, ground black pepper, and chopped greens (parsley, cilantro)on your taste
Remove a stalk and seeds from the pepper, and chop pepper thinly.
Pre-heat a skillet with the oil.
Stir the cabbage, pepper, egg, flour, greens, and spices, and spread the mix evenly in the skillet.
Cover skillet with a lid, and cook with a low-medium heating for about 5 minutes.
Then, turn, and cook the other side for 5 more minutes.
Sprinkle with the ground cheese, and cook until cheese melts.
If you prefer milder cabbage, boil, or microwave cabbage previously.
Submitted by Russian_Cuisine on Sun, 12/08/2013 - 13:27.
4 tsp flour
1 tsp sour cream
Pinch of baking soda
Pinch of salt
2 tbsp vegetable oil
Separate the egg whites and egg yolks.
Blend yolks with the flour and salt, until colour of the mix turns white.
Stir-in the baking soda into the sour cream, and blend with the yolk's mixture.
Whip egg whites into a mild peaks consistency.
Pre-heat an oven.
Pre-heat an oven-safe dish brushed with the oil.
Add the whipped egg whites into yolks-sour cream mix tablespoonfully, stirring from a bottom to top.
Pour the mixture into the dish, and place in the oven.
Bake with a medium heating until a top of omelette turns lightly-brown.
Slice, and serve hot.
You can make a sweet omelette adding several tablespoons sugar powder into the egg whites while whipping, and adding 1 tsp chopped orange zest into the egg yolks while blending.
Submitted by Nobility_Cuisine on Sat, 11/30/2013 - 17:01.
5-6 medium turnip
3.5 oz(100 g) uncooked rice
1 medium onion
3 tbsp butter or margarine
5 medium porcini(or 5 tsp dried porcini)
Bunch of parsley
Salt and ground black pepper on your taste
2 tbsp butter
2 tbsp flour
1 cup porcini broth
1 cup sour cream
1 tbsp tomato sauce
Wash the turnips, put into a medium sauce-pan, sprinkle with 1 tsp salt, and pour with a 1/3 G (1.5 L) water.
Bring to boil, and boil for about 20 minutes with a medium heating.
Dry turnips out, peel, while hot, and let them to cool.
Boil separately the rice (1:3 to water), and porcini (in a ½ L, or about 18 fl oz water).
Chop the onions, and stir-fry with the butter.
Chop porcini, and stir with rice and onions.
Remove the middles of turnip, using a teaspoon.
Chop the greens.
Stir well middles with the rice-onions-porcini mix, chopped greens, peppers, and 2 tbsp porcini broth.
Stuff the turnips with this mixture, and place turnips into an oven-safe sauce-pan. Pour 1/2 cup porcini broth into the sauce-pan.
Pre-heat an oven to 400 F (~200 C), put sauce-pan into oven, and bake while turnip's tops turn light brown.
Make a sauce:
Melt the 2 tbsp butter, stir-in 2 tbsp a flour, heat, pour 1 cup hot porcini broth, 1 cup sour cream, 1 tbsp tomato sauce, salt on your taste, stir well, and bring to boil.
Serve turnips with this sauce.
Submitted by Nobility_Cuisine on Sat, 11/23/2013 - 23:00.
1 chicken, 2.5 — 3 lb
1 tbsp black pepper
1 tsp paprika
2 oz (50-60 g) butter
1/4 cup salt
1 L (1/4 G) water
3-5 stalks fresh coriander or basilics
500 ml (19 fl oz) whipping cream
5-6 garlic cloves
Wach the chicken, and cut alongside on a middle of breast.
Flatten chicken, and tenderise slightly.
Place chicken in a large deep skillet, press with a board, and put a weight over it.
Dissolve the salt in water, and pour into the skillet.
Let to sit for about 1 hour, then dry out the salted water.
Wash chicken, dry out with paper towels, and rub with the ground black pepper and paprika.
Optionally, you may rub with a ground coriander, and with a khmeli-suneli spices.
Melt the butter in skillet, put chicken into skillet with a skin down, press, and fry both sides until a colour turns gold.
Put chicken on a flat plate. Press the garlic.
Strain the juices into a small dish.
Clean out the skillet, and place on a heating.
Pour the juices back into skillet, add pressed garlic.
Simmer for 2-3 minutes, then pour the whipping cream, and bring to boil with a low heating. Stir well.
You may cut chicken ibto portions.
Put chicken into skillet, and simmer under a lid for about 10 minutes.
Serve with a fresh greens, and with a fresh bread.
Submitted by Nobility_Cuisine on Sat, 11/09/2013 - 20:34.
20 oz frozen spinach, thawed
1tbsp olive oil
1/4 cup chopped shallots
2 tsp minced garlic
5sun-dried tomatoes, chopped
1/2 tsp salt,or more to taste
1/4 tsp red pepper flakes
1/4 tsp freshly ground black pepper, more to taste
1/2 cup Ricotta (tvorog, farmer's cheese)
4 by 6 oz skinless salmon fillets , rinsed and dried out
1/2 cup pine nuts, chopped
Pre-heat an oven to 350 F (160 C).
Squeeze the spinach of all excess liquid., and set aside.
Heat the oil in a large skillet over a medium heat.
Add the shallots, and cook, stirring, until soft, for about 3 minutes.
Add the garlic, and cook for 1 minute more.
Add spinach, the tomatoes, salt, pepper flakes, and cook, stirring, 2 minutes more.
Remove from heat, and let to cool for about 15 minutes.
Then, add the Ricotta, salt, and ground pepper, and stir to combine.
Place about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet.
Place fillets on a baking sheet, or in a glass baking dish.
Bake until cooked through, for about 15 minutes.
Serve over a pasta or rice, top with the pine nuts.
Submitted by Nobility_Cuisine on Sat, 11/02/2013 - 22:06.
24 uncooked fish pieces(peeled, deboned)
4 large garlic cloves, finely minced
1/2 stick butter
1/2 cup olive oil
1 cup white wine
1 tbsp chopped parsley
3 tbsp bread crumbs
3 Lemon wedges
Combine 1/2 cup olive oil (does not need to be extra virgin), white wine, parsley and lemon juice to make a marinade.
Marinate fish pieces for 15-30 minutes before cooking.
In a skillet, sauté the bread crumbs, parsley, and garlic in a little olive oil and butter until lightly browned.
Add garlic after a few moments so that it doesn't get brown.
Add fish, marinade and juice from lemon wedges, and cook until fish is flacky (7-10 minutes), and juices in the skillet are bubbling hot.
Serve fish with sauce over a steamed rice, or pasta, and with a crusty bread and salad on the side.
Submitted by Nobility_Cuisine on Sun, 10/20/2013 - 04:08.
1/4 cup all-purpose flour
1 tsp salt
3/4 tsp ground pepper
4 (1-inch-thick) boneless pork chops
1 tbsp olive oil
3 to 4 garlic cloves, pressed
1/3 cup balsamic vinegar
1/3 cup chicken broth
3 plum tomatoes, seeded and diced
2 tbsp capers
5-6 fresh parsley sprigs
Combine the flour, salt, and pepper in a shallow dish; roll the pork chops in flour mixture.
Cook pork chops in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes on each side or until golden brown.
Remove chops from skillet.
Add the garlic to skillet, and sauté 1 minute.
Add the vinegar and broth, stirring to loosen particles from bottom of skillet, and stir in the tomatoes and capers.
Return pork chops to skillet, and bring sauce to boiling.
Cover, reduce heat, and simmer for about 4 to 5 minutes, or until pork is done.
Serve pork chops with tomato mixture and the parsley.
Submitted by Russian_Cuisine on Sat, 10/12/2013 - 20:23.
1/2 cup uncooked white rice
1/2 cup water
2 (14.75 ounce) cans salmon, drained and flaked
1/2 cup carrot, grated on a small grater
1/4 cup chopped onion
Salt and pepper to taste
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup water
Bring the rice and 1/2 cup water to a boil in a saucepan over high heat.
Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, for about 20 to 25 minutes.
Fluff with fork, and allow to cool.
Preheat an oven to 350 F (175 C).
Spray a baking sheet with cooking spray.
Remove the skin and bones from the salmon.
Combine the salmon, carrots, onions, eggs, cooled rice, and salt and pepper in a large bowl.
Mix well with your hands.
Form into 8 balls, place them in the prepared pan, allowing room for them to expand.
Mix the soup and 1/2 cup water together in a small bowl; pour over the salmon balls.
Cover with foil.
Bake in the preheated oven for 1 hour.
Take salmon-and-rice balls out, and allow them to rest for a 5 minutes before serving.
Submitted by Russian_Cuisine on Sun, 10/06/2013 - 16:11.
Ingredients for 2:
1 lb fish fillets
2 tbsp any mix spices for fish
1 cup bread crumbs, or wheat cream, or ground cheese
1 tsp vegetable oil
5 tbsp mayonnaise
1 orange juice
Cut the fish into the portions.
Sprinkle with the spice mix, or with the mix of the salt, ground pepper, basil, and sweet marjoram.
Let to sit for about 20 minutes.
Meanwhile, blend the orange juice and mayonnaise.
Put the fish into a bowl with juice-mayonnaise mix, and let to sit for about 40 minutes.
Then, dry out with paper towels, roll with the bread crumbs, or wheat cream, or cheese.
Pre-heat an oven to 400 F (200 C), sprinkle a baking sheet with the vegetable oil, and put the fish on the sheet.
Bake for about 20 minutes, or until fish readiness, and light-brown crust.
Serve with a green salad, or with a pasta, boiled vegetables, or a boiled rice.