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.
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.
Submitted by Nobility_Cuisine on Sat, 09/07/2013 - 21:31.
1 lb (450 g) chicken fillets
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.
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.
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 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.
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
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.
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.
Submitted by Nobility_Cuisine on Sat, 07/13/2013 - 20:19.
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
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.