“Candles” Appetizer

Submitted by Nobility_Cuisine on Sun, 11/23/2014 - 06:47.


1 long (English) cucumber
7 oz (200 g) red fish fillet, not very salted
1/4 red sweet pepper
5 oz (150 g) soft cheese (Philadelphia)
2 tbsp caviar
2 tbsp chopped dill
3 garlic cloves, optionally


Slice the cucumber alongside into thin long strips (8, or so).

Cut the fish fillet into thin pieces.

Press the garlic, and stir-in to the cheese.

Place fish pieces on cucumber pieces, cover with cheese mix, and with the caviar.

Roll every cucumber slice tightly, and stick with a toothpick.

Decorate with the cheese leftovers, chopped dill, and insert the red pepper piece in a middle of “a candle”.

Chill, and serve.

Home-Made Sweetened Condensed Milk

Submitted by Russian_Cuisine on Sun, 11/23/2014 - 06:40.


24.5 fl oz (700 ml) milk
1 cup sugar


Pour the milk in non-sticking sauce pan.
Dissolve the sugar in milk.
Boil with a low heating for about 1.5 hour, stirring often.
You get 1 lb (450 g) sweetened condensed milk.

Note: you may continue the boiling, then you get 7 oz (200 g) butterscotch.

Sturgeon Salad

Submitted by Nobility_Cuisine on Wed, 11/19/2014 - 10:20.

Ingredients for 2:

5.5 oz (160 – 170 g) sturgeon fillet
4 oz (120 g) cauliflower
4 oz (120 g) cherry tomatoes
1 – 1.5 oz (40-50 g) canned corn
1 – 1.5 oz (40-50 g) boiled green beans
1 oz (30 – 40 g) green leaf salad
1 tbsp chopped pitted black olives
2 tbsp thinly chopped greens (parsley, dill, schnitt)
½ tsp salt
Ground black pepper on your taste
Mayonnaise, serve separately


Rub the fish fillet with the salt, black pepper, and mayonnaise, let to sit for 1 hour in a cool place, and bake in an oven to a readiness.

Let fish to chill, and cut into small pieces.

Boil the cauliflower in a salted water, dry out, and let to chill.

Cut cauliflower into small pieces.

Dry out the corn and beans.

Chop beans.

Cut the tomatoes into halves.

Thorn the salad into large pieces.

Cover a large flat dish with salad's leaves.

Put corn, beans, tomato pieces, cauliflower pieces, fish pieces on top.

Sprinkle with the mayonnaise.

Decorate with greens and olives.


Crabmeat Salad with Zucchini

Submitted by Russian_Cuisine on Wed, 11/19/2014 - 10:15.


1/2 – 1 lb (250 – 450 g) crabmeat, or crabmeat imitation
1/2 lb (230 – 250 g) zucchini
1/2 lb (250 g) potato
1/2 lb (250 g) canned green pea
1/2 lb (250 g) cucumber, chopped
1/2 lb (250 g) apple
2 hard-boiled eggs
3.5 oz (100 g) celery
1 tbsp sugar powder
Greens, salt, and mayonnaise on your taste


Chop the crab meat.

Boil the potato and celery until a readiness, and let to chill.

Peel and chop the apples, eggs, and potatoes into small cubes.

Chop celery.

Slice the zucchini into 1-finger-thick rounds, and steam zucchini until a transparency.

Let zucchini to chill, and cut into medium cubes.

Stir all ingredients, let to sit for 20 minutes, decorate with greens, and serve.

Pork Rolls

Submitted by Nobility_Cuisine on Mon, 11/03/2014 - 04:50.


1 lb pork fillet
1/2 lb apple
1/2 lb ground cheese
1 large onion, chopped

5 tbsp vegetable oil
4 tbsp sour cream
Salt and ground pepper on your taste


Slice the pork in same-size slices, and tenderize them.

Sprinkle with the salt and pepper.

Peel and shred the apples.

Stir apples and the ground cheese, put equal portion on a middle of every pork slice, and roll.

Stir every roll with the vegetable oil for about 2 minutes per side.


You may keep these rolls in a refrigerator up to 2 days.

Brush every roll with the sour cream, put in an oven-safe dish, and simmer for 30 - 40 minutes in an oven, pre-heated to 370 F (180 C).

Serve with any garnish.

Crunchy Cabbage

Submitted by Russian_Cuisine on Mon, 11/03/2014 - 04:28.


2 lb cabbage
2 medium carrot
3 bay leaf
3-4 peppercorns

1 l (36 fl oz) water
5 tbsp sugar
2 tbsp salt
2.5 tbsp vegetable oil
3.5 oz (100 ml) 9%


Shred the cabbage and carrots thinly.

Put cabbage, carrots, the bay leaves and peppercorns into a glass or enameled dish.

Bring the water to boil, and stir well with the salt, sugar, vegetable oil, and with the vinegar.

Chill, and pour over cabbage.

Let to sit for 24 hours in a room temperature
(pierce top to bottom some times using wooden stick), then place in a refrigerator for about 4-5 days.

Use this cabbage as a garnish.

Stuffed Artichokes

Submitted by Nobility_Cuisine on Sun, 10/26/2014 - 11:47.

Ingredients for 4:

4 large, or 8 small artichokes
1 lemon
1 egg
1 onion
1 sausage
1 glass dry white wine
3 tbsp (20 g) dried mushrooms
1 bunch Italian parsley
1 bread slice
2 oz (50-60 g) chopped bacon
2.5-3 oz (80 g) chicken livers
1/2 cup chicken broth
2 tbsp butter
Salt and ground pepper on your taste


Soak the dried mushrooms in a lukewarm water for about 2 hours, then dry out, and chop thinly.

Clean and wash the artichokes, remove outer leaves.
Bring 1/4 G (1 L) water to boil, add the lemon juice, and put artichokes into the almost boiling water.

Blanch, until water comes back to boil, turn a heating off, and let to cool.

Remove artichoke's stalks, and scoop out their insides.

Chop the soft parts of stalks and insides thinly, and dry out.

Soak the bread slice with 2 tbsp water, then squeeze to dry.

Chop the bacon, sausages, parsley, chicken livers, onions, and bread.

Stir all chopped ingredients, add the egg yolk, salt, and pepper, and stir well.

Fill the artichokes with this mixture.

Rub a baking pan with the 1 tbsp butter, put stuffed artichokes there, sprinkle them with 1 tbsp warmed butter, and sprinkle with the pepper.

Cover the dish with a lid, and bake for about 30 minutes in an oven, pre-heated to 340 F (170 C).

Then, pour the wine over artichokes, cover the lid, and bake for another 30 minutes.

Serve hot.

Apples Baked in a Dough

Submitted by Russian_Cuisine on Sun, 10/26/2014 - 11:04.


2 cup milk
5 egg
5.5 oz (150 g) flour
4.5 oz (125 g) sugar
3 apple
3.5 oz (100 g) rum
1 tbsp butter


Blend the eggs, flour, 3.5 oz sugar, and milk together until an even consistency.

Add the rum, and blend well one more time.

Peel the apples, remove a seeds area, and slice apples into thin slices.

Pre-heat an oven to 430 F (220 C).

Rub a baking dish with the butter, sprinkle with sugar, and place apple slices evenly in the dish.

Pour the dough over apples, sprinkle with sugar on top evenly, and bake for about 40-50 minutes.

When a top turns light-brown, decrease the temperature to 360 F (180 C).

Serve hot, or cold.

Pears baked in a Puff Pastry

Submitted by Nobility_Cuisine on Sun, 10/19/2014 - 08:51.


6-8 medium pear
3.5 oz (100 g) seedless raisins
2 tbsp rum
2 tbsp butter
1 cup sour cream
1 egg, whipped
25 oz (700 g) puff pastry dough


Soak the raisins in the rum.

Cut the pears into halves (with stalks), and remove their seeds.

Insert equal portions of raisins instead of seeds, and cover the holes with the butter.

Roll the puff pastry dough thinly (3 mm, or so), and cut into rectangles 4.7” (12 cm).

Stand pear half on a middle of the rectangle, sprinkle with the sugar, and pinch all the boards around the stalk tightly.

Pre-heat an oven to 430 F (229 C), and bake pears for about 20 minutes, then decrease the temperature to 400 F (200 C), and bake for 30 minutes more.

Serve warm with the sour cream.

Pumpkin and Mushrooms

Submitted by Russian_Cuisine on Sun, 10/19/2014 - 08:35.

Ingredients for 4:

2 large potato
1 lb (450 g) pumpkin
1 lb frozen porcini
1 large onion
5 garlic cloves
Salt and spices on your taste


Peel and wash all vegetables.

Cut the potatoes into halves.

Then, cut every potato half into thin pieces but not to end, to get “a book”.

Simmer the mushrooms with a little water until a readiness in a large sauce-pan.

Cut the pumpkin into medium pieces, and stir-fry for about 2 minutes with a strong heating.

Separately, stir-fry the chopped onions and garlic cloves for about 2 minutes.

Separately, fry the potato “books” for about 2 minutes turning some times.

Put all vegetables into the sauce-pan with mushrooms, sprinkle with the salt and spices, and simmer with the low heating for about 20 minutes.

Stir some times.

Serve hot as a main dish, or as a garnish to meat dishes.