Main dishes

Pork with Apples

Submitted by Nobility_Cuisine on Mon, 09/16/2013 - 17:18.


6 pork fillets, 2 per portion
3 large green apples
3.5 oz (100 g) sugar
6 tbsp vegetable oil
Salt and pepper on your taste


Tenderize apork fillets.

Pre-heat a skillet with 1 tbsp vegetable oil, and fry pork fillet from both sides until readiness.

Repeat 6 times.

Meanwhile, peel 1 apple, remove a middle, and slice into 12 pieces.

boil 1 cup water in a sauce-pan, put the apple slices into water when boil, and boil apple slices until they are soft.

Drain off almost all water, sprinkle with a sugar, and heat until sugar turns to caramelize.

Place 2 hot apple slices on each pork fillet.

Boil 2 peeled apples in a hot water with sugar, and then make an apple puree.

Serve hot with slightly fried bread slices, and with apple puree as a sauce.

Chicken in Cheese Sauce

Submitted by Nobility_Cuisine on Sat, 09/07/2013 - 21:31.


1 lb (450 g) chicken fillets
1 onion
1 egg
3 garlic cloves
1 cup flour
7 fl oz (200 ml) whipping cream
5.5 oz (170 g) ground hard cheese
2 tbsp butter


Tenderize fillets, and cut into small cubes.

Peel the onion, and chop thinly.

Stir an egg, meats, onions, and salt and pepper.

Sprinkle a board with a flour.

Sprinkle a baking dish with a melted butter.

Shape small balls on the board from 1 tbsp meat-onion-egg mix.

Put into the baking dish.

Pre-heat an oven to 180 C (200 F), and bake the chicken meatballs for about 10-15 minutes.

Meanwhile, press the garlic, and stir with the ground cheese, and with the whipping cream.

Take out the baking dish from the oven, and pour cheese-garlic-whipping cream mix over each meatball.

Bake for 15 more minutes.

Serve hot with a green salad, or with braised vegetables.

Eggplant Caviar – 3

Submitted by Russian_Cuisine on Sat, 08/31/2013 - 17:00.


2 medium eggplant
2 sweet pepper
2 medium onion (10 oz)
12 oz (400 g) tomato paste, or chopped ripe tomatoes without skins
Bunch of coriander greens
Bunch of dill greens
2 garlic cloves
3 oz (80 g) vegetable oil
Salt and ground black pepper on taste


Peel eggplants, and cut into medium-size (1“-side) cubes.

Peel onions, and chop thinly.

Pre-heat oil in a large sauce-pan, on a medium heating, and put the onions into the oil.

Stir-fry for 2 minutes.

Remove sweet pepper's stalks and seeds, and cut into small cubes.

Put into the sauce-pan, and stir-fry for 2 minutes.

Pour a tomato-paste, and stir-fry for 1 more minute.

Put the eggplants into the sauce-pan, and stir-fry for 2 minutes.

Cut-off the greens stalks, chop thinly, put into the sauce-pan, and stir well.

Chop the greens thinly.

Press garlic cloves, add to chopped greens, and set aside.

Sprinkle the simmered vegetables with a salt and ground black peppers on your taste, and stir well.

Cover the sauce-pan with a lid.

Set the heating to very low, and simmer for about 30 minutes.

Then, stir-in the chopped greens with garlic, stir, and simmer 5 more minutes.

Serve hot as a standalone vegetable dish.

Selyanka with Fresh Cabbage

Submitted by Nobility_Cuisine on Sat, 08/24/2013 - 19:13.


1 kg (2 lb) green cabbage
2 large onions
50 g (2 oz) butter
1/2 cup (50 g) flour
1 tbsp salt
Vinegar on your taste


Shred a cabbage into thin short strips.

Bring 1/2 G water to boil in a wide sauce-pan with 1 tbsp salt.

Boil the cabbage intil it is almost ready.

Peel onions, and cut into medium cubes.

Melt a butter in a large skillet, and stir-fry the onions until its colour turns goldish.

Dry out cabbage, put into the skillet, and stir-fry with a medium heating for about 10 minutes.

Then, sprinkle cabbage-onion mix with a flour, stir well, sprinkle with a vinegar (optionally), stir, and continue frying for 5 minutes more.


This is a standalone dish, or a garnish to a poultry.


Submitted by Russian_Cuisine on Sat, 08/17/2013 - 15:23.


1 cup buckwheat flour, or buckwheat
1 cup tvorog (Farmer's cheese, Ricotta)
3-5 egg
3 cup milk
1/2 cup butter


Pour a buckwheat and milk in a sauce-pan, and bring to boil.

Boil with a low heating until a thick consistency.

Stir some times.

Then, put from the sauce-pan in a large bowl, cool a little, and blend with a tvorog thoroughly, and then with eggs.

Pre-heat an oven to 180-200 F (85-95 C).

Rub a baking dish with a butter, put the mixture in dish.

Place the dish in the pre-heated oven, and bake until a golden crust on a top, 20 minutes or more.

Then, cool a little, slice, and serve with the melted butter.

Note: This is a very traditional Russian dish.

Chicken Mareshal

Submitted by Nobility_Cuisine on Sat, 07/27/2013 - 16:01.


1 chicken breast and 1 breast fillet per each portion
1 large pice of bread per each portion
1/2 lb boiled or canned mushrooms
3 tbsp sliced truffles or pimientos
2 cup flour
1 egg
2 cups bread crumbs
2 tsp thick white cream sauce per each portion


Remove the meat very carefully from a raw chicken breast using sharp knife.

Discard the breast bone but leave the wing attached to the meat.

Cut off the part of the wing below the elbow, so that the remaining part is "a handle“.

After fillet separating, you get two breasts, and two thin fillets.

Pound both fillets and both breasts with the dull end of the knife to tenderise.

Meat should be very soft when served.

Put into ice box for about an hour.

Make a very thick cream sauce, add chopped mushrooms and shaved truffles or pimientos.

Put 2 tsp sauce in the middle of each breast.

Cover with fillet, then lap edges of breast around fillet, and shape oblong.

Roll in the flour, then dip into egg, and roll in bread crumbs.

There should not be any cavity, so, if necessary, repeat rolling and dipping.

Fry until golden brown color.

Then, place on a baking sheet, and bake in a pre-heated to 200 C (400 F) for 5-10 minutes, depends of oven.

Fry a large bread piece, place on a serving plate, and put the cutlet on it.

Garnish with greens and vegetables on your taste.

Creamy Dill Sauce Keta

Submitted by Nobility_Cuisine on Sat, 07/20/2013 - 18:41.


1 (2 pound, 900 g) keta fillet
1 tsp lemon-pepper seasoning
1 tsp onion salt
1 small onion, sliced and separated into rings
6 slices lemon
1/4 cup (50 g) butter, cut into small chunks
1/3 cup (80 g) sour cream
1/3 cup (80 g) light mayonnaise
1/4 cup (50 g) dry white wine
1 tbsp capers
1 tbsp finely chopped onion
1 tbsp caper brine
1 tsp lemon juice
1 tsp prepared horseradish
3/4 tsp dried dill weed
1/4 tsp garlic salt
Ground black pepper on your taste


Preheat an oven to 350 degrees F (175 degrees C).

Line a baking sheet with aluminum foil; grease the foil lightly.

Place keta fillet with skin side down on foil.

Season keta with lemon-pepper and onion salt; top with onion rings and lemon slices, dot with butter.

Fold foil around keta and seal tightly.

Bake in preheated oven for 20 minutes.

Unseal the foil and turn the oven's broiler on. Continue cooking the keta under the broiler until the flesh flakes easily with a fork, 5 to 8 minutes.

While the keta bakes, stir sour cream, mayonnaise, white wine, capers, chopped onion, caper brine, lemon juice, horseradish, dill weed, garlic salt, and black pepper together in a bowl.

Serve with keta.

Good over mashed potato, rice or noodles.

You can substitute keta with any other pink- or red-meat fish.

Artichokes Bechamel

Submitted by Nobility_Cuisine on Sat, 07/13/2013 - 20:19.


6 artichokes
1 cup milk
1 tbsp vinegar
1 cup flour
1 stick (50 g) butter
Salt on your taste

For White Sauce:

1 cup milk
1 tbsp butter
2 tbsp flour
Ground cheese


Remove the leaves of artichokes.

Pour 1 L (1/4 G) a cold water into a wide sauce-pan, add the salt and vinegar, and put artichokes into water.

Cut a piece of butter a little larger than a pigeon egg (1.5" diameter), sprinkle the butter with a salt, and roll with a flour.

Bring to boil 1 L (1/4 G) water in another sauce-pan, put the floured butter into boiling water, and bring to boil again.

Put the artichokes in the boiling water, and when soft, remove, and fry in butter.

Cut the fried artichokes each into 8 pieces.

Meanwhile, cook a white sauce: stir all ingredients into a small sauce-pan, and bring to boil stirring to avoid burning.

Pour half of the sauce on a baking dish, add artichokes, pour the rest of sauce over them.

Sprinkle with a ground cheese, then sprinkle with the melted butter.

Bake in a pre-heated to 200 C (400 F) until cheese browns.

Serve hot.

Beef with Gooseberries and Nuts

Submitted by Nobility_Cuisine on Sat, 05/18/2013 - 15:04.


1.5 lb (700 g) beef
3.5 oz (100 g) ground nuts
3.5 oz (100 g) gooseberries, without ends
1 tbsp ground red pepper
1 medium onion
1 tbsp ground lemon peels


Wash and dry the meat, and cut into small pieces.

Peel the onions, slice into rounds.

Put the meat into a sauce-pan, add all other ingredients, and stir.

Cover the sauce-pan with a lid, and simmer for about 25 minutes with a medium-low heating.

Serve with a sour cream and boiled potatoes.


You may change this dish, adding a tomato paste, ground pickles, sour cream into the sauce-pan.

Beef Tongue a la Caucasus

Submitted by Nobility_Cuisine on Sat, 05/04/2013 - 17:35.


2 lb boiled and peeled beef tongue
3 medium onions
3/4 lb (300 g) cleaned, boiled mushrooms
1 cup ground walnuts
2 garlic cloves
1/2 lb (230 g) sour cream
2 tbsp butter
1 tbsp freshly chopped parsley greens
Salt on your taste


Cut the tongue into large cubes, and place into a sauce-pan.

Peel the onions, slice into rounds, and fry with the butter, until onion's color turns goldish.

Put the mushrooms and fried onions into the sauce-pan.

Press the nuts and garlic together, until nuts give a butter.

Stir this mix and the sour cream, sprinkle with salt and pepper.

Pour the sour cream mix over the onions into the sauce-pan.

Stir slightly, and bake in a preheated to 450 F (220 C) oven for about 10-12 minutes.

Serve hot, sprinkled with the chopped parsley.