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.
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.
Submitted by Nobility_Cuisine on Sun, 10/12/2014 - 09:14.
Ingredients for 8:
18 oz (500 g) pumpkin
4 oz (125 ml) milk
1 tbsp corn or potato starch
Pinch of ground cinnamon
Pinch of ground ginger
Pinch of ground cardamom
Pinch of salt
4.5 oz (150 g) sugar
10 egg whites
For 8 baking dishes:
2 tbsp butter
2 tbsp light brown sugar
Bake the pumpkin in an oven, or in a microwave.
Pumpkin is ready when fork or the tip of a knife pierces the flesh easily, like butter.
Using a spoon, scrape off pumpkin flesh, and blend pumpkin to puree.
Rub the baking dishes with the better, and sprinkle evenly with the brown sugar.
Mix the milk, 1 tbsp sugar, spices, and starch, and heat.
Bring milk mixture to boil, and boil for about 2 minutes until thickens.
Then, put into a large dish, stir-in pumpkin puree, and cool.
Whip the egg whites to a strong foam, and continue whipping, adding sugar a spoonful.
Stir-in one third of whipped egg whites to pumpkin-milk mixture, then add egg whites leftover, and stir well.
Put mixture into baking dishes, and bake with a medium heating for 15 - 20 minutes, until a casserole gets golden color.
Take out, sprinkle tops with sugar, and serve immediately.
Submitted by Russian_Cuisine on Sun, 10/12/2014 - 08:17.
4.5 oz (150 g) margarine
7.5 oz (210 g) flour
4.5 oz (150 g) sour cream
1 egg yolk
Pinch of salt
Pack of vanilla sugar
Fruit jam on your taste
Warm the margarine.
Stir-in the flour, salt, and sour cream to margarine, make a dough, and let to sit 12 hours in a refrigerator.
Roll thinly the dough, and fold 4 times. Let to sit for 15 minutes in the refrigerator.
Repeat 4 times.
Then, roll dough, and cut into squares.
Put the jam on a square's angle, and roll dough to " horns".
Repeat with all squares.
Blend the egg yolk with 1 tsp warm water, and brush a top of each "horns" with the egg mixture.
Pre-heat an oven to high, and bake horns to a light golden color on top.
Sprinkle hot horns with vanilla sugar, let to sit for 1 minute, and serve.
Submitted by Nobility_Cuisine on Sun, 10/05/2014 - 12:12.
1 cup milk
1/2 cup sugar
1/3 cup vegetable oil
1 pack (15 g) baking powder
1 pack (15 g) vanilla sugar
1 cup cream of wheat
1 tbsp butter
½ cup flour
Stir the sugar and eggs until an even consistency.
Add the vanilla sugar and vegetable oil, and stir well.
Heat the milk to very hot (not boiling), and remove the heating.
Stir with the butter, stir-in the egg mixture, and the cream of wheat.
Cover with a lid, and let to sit for about 20 minutes.
Meanwhile, pre-heat an oven to 360 F (180 C).
Sift the flour, add the baking powder, and stir-in to the cream of wheat mixture.
Rub a baking dish with the butter, and sprinkle with the cream of wheat.
Pour a dough into the dish, and bake for about 40 minutes.
Cool, sprinkle with a sugar powder, or pour with a glaze.
You may substitute milk and vegetable oil with 1 cup sour cream.
Submitted by Russian_Cuisine on Sun, 10/05/2014 - 12:07.
2 lb (1 Kg) cabbage, thinly shredded
1/2 tsp salt
1 lb (450 g) sour cream
2 tbsp tomato paste
1/2 tsp salt
Ground black pepper, and garlic on your taste
Put the cabbage into a sauce-pan, pour with a boiling water to cover cabbage, add the salt, and bring to boil with a low heating.
Boil until a mildness of cabbage (10-30 minutes, depends on cabbage type.
Note:Do not cover cabbage to avoid a smell increasing!
Then, dry out cabbage thoroughly, and place into a baking dish.
Stir all ingredients for a sauce, and pour over cabbage evenly.
Pre-heat an oven to 430 F (220 C), and bake for about 10-15 minutes.
Sauce should be dried out a little, and it's color turns bright.
Serve hot or cold.
You may sprinkle hot cabbage with a chopped greens, or with a ground cheese.
Submitted by Nobility_Cuisine on Sun, 09/28/2014 - 06:05.
2 lb peeled pumpkin, or pumpkin and apples
3 large lemons
2 lb sugar
Wash the pumpkin and apples, remove seeds if necessary. Cut into 0.5-inch size cubes.
Wash the lemons, remove seeds, and grate.
Mix together pumpkin, apples, lemons, and sugar, and bring to boil with medium heating.
Boil for about 10 minutes, until pumpkin’s and apple's pieces turn transparent, then pour in cans, and roll with lids.
Submitted by Russian_Cuisine on Sun, 09/28/2014 - 05:54.
1 lb potatoes
1/5 lb ham
3 tbsp dry white wine
1/10 lb black olives
3 tbsp vegetable oil
3 tbsp lemon juice
Italian parsley greens
Salt on taste
The amount of ingredients may be different, but the ratio has to be to be 10:2:1:1:1:1:1 (10 parts potatoes per 2 parts ham and 1 part wine, oil, juice and greens, weight-wise).
Wash the potatoes, and boil them until they’re ready. Then, peel and cut them into thin slices.
Pour wine over the warm potatoes, and set aside.
Cut all the other solid ingredients into small pieces, then mix all ingredients, decorate with greens, and serve.
Submitted by Nobility_Cuisine on Sun, 09/21/2014 - 09:59.
3 medium onion
4-5 medium apple
4 hard-boiled egg
3.5 oz (100 g) ground cheese
Mayonnaise, vinegar, salt, sugar, and chopped dill on your taste
Peel and chop the onions.
To make a brine, bring 1 cup water to boil, turn a heating out, and add the sugar and vinegar to boil, stirring some times.
Soak onions in the warm brine for about 15 minutes.
Peel and chop the apples and eggs separately.
Dry out onions, and put a half of onions in a salad bowl by even layer, sprinkle with the cheese and Mayonnaise.
Continue with layers: half of eggs, cheese and Mayonnaise, half of apples, cheese and Mayonnaise, second half of onions, cheese and Mayonnaise, second half of apples, second half of eggs, Mayonnaise, ground cheese, chopped dill.
Let a salad to sit for about 30 minutes in a room temperature (or 2 hours in a refrigerator), and serve.
You may substitute Mayonnaise with other white sauce, on your taste.
Submitted by Russian_Cuisine on Sun, 09/21/2014 - 09:31.
2 lb potato
1 lb mushrooms
1/4 lb bacon
2 tbsp grated cheese
2 tbsp sour cream
3 tbsp green onions, chopped
1/2 cup milk
Salt and pepper on your taste
1/3 cup flour
2 tbsp vegetable oil
Wash, peel, and grate the potatoes.
Let to drip a potato juice.
Clean and chop the mushrooms, and simmer with the vegetable oil, stirring constantly.
Chop the bacon, and stir-fry, then dry out.
Stir well potatoes, 1 tbsp onions, and mushrooms.
Bring to boil 1/4 Gallon water, add the salt.
Using two tablespoons, shape kletski, and boil until a readiness.
Put the kletski into a dish.
Meanwhile, make a sauce.
Stir-fry the flour in a dry deep sauce-pan until color of flour turns creamy.
Stir-in the milk, sour cream, ground cheese, fried bacon, and leftovers of onions, and cook for about 3 minutes.
Serve kletski with the sauce immediately.