Submitted by Nobility_Cuisine on Sat, 12/22/2007 - 10:48.
Ingredient for 8:
2 lb potatoes
1 cup milk
0.25 lb sour cream
1 lb spinach
2 tbsp tomato paste (or any tomato sauce)
1 tbsp sugar
Boil potatoes, then peel and make puree from the potatoes, milk, sour cream, and eggs.
Divide the puree into 3 parts.
Boil spinach for 2 minutes, then drain it and make puree from the spinach, and mix it with one part of the potato puree.
Add tomato-paste and sugar to another part of the potato puree, and blend.
Pre-heat an oven to 180 C (360 F).
Grease a baking sheet with margarine, and place different colored puree close to each other. You can use confectioner’s bags with wide nozzles to make them decorative.
Bake for about 10 minutes, and serve immediately, with any vegetable salad.
You can use other vegetables, to make colored puree.
Submitted by Russian_Cuisine on Sun, 11/04/2007 - 10:02.
0.5 lb vegetables (potato, eggplans, ...)
0.5 cup peeled walnuts
3 cloves garlic
4 – 5 tbsp pomegranate juice (or wine vinegar 1-2 tbsp)
2 tbsp coriander greens
2 tbsp parsley greens
2 tbsp dill
1/4 tsp grated red pepper
1/3 tsp kchmeli-suneli spice
Salt on taste Method:
Boil vegetables until readiness, cool, and peel if necessary.
Cut the vegetables into small cubes.
Grate garlic and walnuts together, and then mix them with thinly cut greens, spices and vinegar.
Stir vegetables and this mix together very well.
Submitted by Russian_Cuisine on Sat, 09/15/2007 - 00:24.
2 lb medium ripe eggplants
5 medium shallot onions
5 medium carrots
5 medium sweet tomatoes
1-2 tbsp tomato pasteMethod:
Peel onions and carrots, and cut them into small pieces (or grate them).
Cut eggplants. Remove the ends, and cut into 1” cubes.
Soak them in cold salted water for 10 minutes, then drain.
Simmer the eggplants, carrots, and onions on separate skillets with 1 tbsp vegetable oil on each one until they reach mild consistency.
Remove tomato skins, cut them into 1-inch cubes, and simmer them on a separate skillet to remove extra juice.
Grate eggplants, onions, and carrots together.
Add tomato paste (to improve caviar’s color), tomatoes, salt and sugar.
You have to add salt and sugar on your taste. The procedure is: add a pinch of salt, mix well, and try. Then, add a pinch of sugar, stir well, and try. And so on, until the taste of the mix is pleasing.
Place the mix in a deep skillet, and simmer with low heating for 15 minutes more.
Stir continuously to avoid overcooking.
Caviar has to neither be thick or thin. If it is thick, add more tomato paste, stir well, and simmer for 2 minutes. If it is thin, simmer 5 minutes more, to evaporate extra juice.Note:
You can serve it immediately as an appetizer, or as a garnish to potatoes.
Or, you can make preserves.
Submitted by Nobility_Cuisine on Sat, 04/28/2007 - 11:04.
6 medium potatoes
0.5 cup beer
0.5 cup flour
Spices and greens on your taste
Boil potatoes, peel, and cut them into medium-size round slices.
Make a beer dough: take 0.5 cup beer, 1 egg, and enough flour to get usual pancake consistency (about 0.5 cup).
Roll every potato slice in the dough, and cook in a deep fryer for 2-4 minutes.Drain on paper towels, sprinkle with greens, and serve with your favorite sauce.
Submitted by Nobility_Cuisine on Sat, 04/21/2007 - 22:40.
4 lb potatoes
1.5 lb Mayonnaise
2 garlic cloves
5 bay leaves
1 tsp ground black pepper
1 tsp grated coriander
2 tbsp dried onions
½ cup olive oil
Salt on taste
Cut the potatoes like French fries, and put in a deep enameled dish.
Pour the olive oil in the dish; add grated garlic and all other spices.
Mix potatoes, oil, and spices well.
Cover the dish with lid, and let sit for 30 minutes (mix 2-3 times)
Sprinkle a baking sheet with olive oil.
Pre-heat an oven to medium hot.
Put potatoes on the baking sheet in one layer, pour mayonnaise over it, and bake until readiness.Sprinkle with greens on your taste, and serve.
Submitted by Russian_Cuisine on Sat, 03/24/2007 - 11:01.
1 lb vegetables (boiled in milk pumpkin, carrot, any cabbage, fresh or boiled potatoes)
½ cup buttermilk
1 tsp sugar (or more, for sweet pancakes)
1 tsp salt
Flour, to get thick sour cream dough’s consistency
Pinch of baking soda
4-5 tbsp vegetable oilMethod:
Make vegetable puree, or grate fresh vegetables.
Add eggs, salt, sugar, soda, and buttermilk, mix well.
Add flour, and make dough with a thick sour cream consistency.
Pre-heat large flat skillet with 1-2 tbsp vegetable oil, place some dough portions on the skillet, and fry for 4 minutes per side with the medium heating.
Repeat until running out of dough.Serve hot with sour cream, or add them as a garnish to any meat.
Submitted by Russian_Cuisine on Sun, 03/26/2006 - 23:22.
1 cabbage head
3 garlic cloves
1 tbsp salt
Greens on taste
Separate the cabbage head into leaves. Put them in boiling water for 3-4 minutes.
Peel and grate carrots (or make julienne cut).
Cut greens and grate garlic.
Mix carrots, greens, and garlic.
Cover 1 tbsp of this mix in cabbage leaf, put in a glass or enameled dish.
Continue until you are used up all the leaves and mix.
Boil 1 L (1/4 g) of water with 1 tbsp salt.
Pour over the cabbage rolls. Cool and place in a refrigerator.
It will be ready in 2 days.
Some naxt weeks are fast ones, so I will give you Russian fast recipes.
Submitted by Russian_Cuisine on Sat, 03/18/2006 - 09:21.
3 cups water
4 tsp salt
1 tsp sugar
4-5 ml 70% vinegar
4 bay leaves
12 black peppers
5 spicy peppers
1 small hot pepperMethod:
Put salt, sugar, all the peppers, and bay leaves, in a wide saucepan salt, sugar, all the peppers, and bay leaves, and pour water and vinegar.
Mix and bring to boil.
Stick tomatoes through the fruit-stem with a thin sharp knife.
Put tomatoes in 1 layer in the saucepan for 3 minutes to boil, turn carefully after 1,5 minutes.
After 3 minutes, take the tomatoes off the saucepan and put them in a glass can.
Put the next portion of tomatoes in the saucepan with boiling brine for 3 minutes.
Continue, until the can is full.
Then, pour hot brine in the can, cover, and set in any place at room temperature overnight.Note:
Do not worry that the tomato skin will crack; it does not exert influence on the pickled tomatoes’ taste.
Pickled vegetables, fruit, and mushrooms are extremely popular in Russian cuisine.
They are used to make various garnishes for meat, or to fish, or just to grains or potatoes on a fast day.
Submitted by Russian_Cuisine on Mon, 03/13/2006 - 08:30.
1 lb small turnip
1 large shallot onion
2-3 tbsp red wine (Port or Cherry)
1 tbsp vegetable oil
Salt, pepper, nutmeg on taste Method:
Peel onion and cut into small cubes.
Fry with vegetable oil until gold color.
Peel turnip, cut into 4 parts, and boil over boiling water until ready.
Mix onions, turnip, and wine, and blend until even consistency.
Before serving, you have to mix the puree with salt, pepper, and nutmeg, and warm in pre-heated to 400º F over boiling water. Note:
You can prepare the puree without salt, pepper, and nutmeg, and keep in a refrigerator for 1-2 days, then heat with spices.
Submitted by Nobility_Cuisine on Sat, 07/16/2005 - 12:22.
½ lb potato
½ lb carrot
½ lb cabbage
1 cup hot milk
3 tbsp butter or margarine (optional)
Salt on taste
Wash and peel vegetables.
Boil cabbage, carrots, and potato in different pans with a little water, until they are ready (or in a microwave for about 15 minutes.)
Blend the vegetables with hot milk, butter, and salt.
Serve hot as a garnish.
If you have a little vegetable puree, you can make a fast and easy popular Russian dish named “vegetable zapekanka”.
Heat the oven to 380 F – 400 F.
Add eggs, salt and butter to the warm vegetable puree.
Put the mix in a form, bake until the upper side is golden, or lightly brown.
Serve hot as a garnish to meat, fish, or mushroom dishes, or as a vegetable dish.