Salad Excitement

Submitted by Nobility_Cuisine on Sat, 11/21/2015 - 21:48.


7 oz (200 g) pitted prune
11.5 oz (300 g) boiled chicken fillet
11.5 oz (300 g) champignon
1 medium onion
5 hard-boiled egg
1 medium cucumber
2 tbsp vegetable oil
4-5 tbsp mayonnaise


Cut prunes into thin strips, and put into a salad bowl evenly.

Peel an onion, slice into half-rounds.

Slice mushrooms thinly.

Stir-fry the mushrooms and onions together with a vegetable oil, until onions get a gold color.

Put mushrooms and onions over prunes.

Cut a chicken fillet into small cubes, and put into the bowl as a third layer.

Sprinkle the chicken with a mayonnaise.

Grate eggs, and put on top.

Sprinkle the eggs with mayonnaise.

Grate a cucumber, let a juice to drip, and put on top.

Let to sit for about 15 minutes, and serve.


You may put every ingredient right into personal salad dishes in a same order.

Liver Salad-Cocktail

Submitted by Russian_Cuisine on Sat, 11/21/2015 - 20:45.


7 oz (200 g) boiled liver
3.5 oz (100 g) cornichon
3.5 oz (100 g) hard cheese
1 large onion
3.5 oz (100 g) brined mushrooms
2 tbsp vegetable oil
3 tbsp mayonnaise
Salt and spices on your taste


Peel onions, slice into half-rounds, and stir-fry with a vegetable oil.

Shred other ingredients into thin strips.

Stir the all ingredients together, chill, and serve.

Salad-cocktail with Chicken Liver

Submitted by Nobility_Cuisine on Sat, 11/14/2015 - 19:07.


1 lb (450 g) boiled chicken liver
1 can (1 lb, or 450 g) green peas
5 hard-boiled egg
3 medium (peeled and boiled) carrot
3 medium onion
2 tbsp vegetable oil
Mayonnaise on your taste


Divide every a chicken liver into halves. Grate the livers.

Peel eggs, and separate egg yolks and egg whites.

Grate the egg yolks and the egg whites separately.

Grate carrots separately.

Peel onions, and cut into half-rounds.

Stir-fry the onions with a vegetable oil until onions get a gold color.

Collect a salad: a first layer is a half of the ground liver.
Sprinkle with a mayonnaise.

A second layer is the ground carrots.
Sprinkle with the mayonnaise.

A third layer is the ground egg whites.

A forth layer is the fried onions.

A fifth layer is green peas.
Sprinkle with mayonnaise.

A sixth layer is a second half of ground livers.

A seventh layer is the ground egg yolks.

Let to sit for 10-15 minutes in a room temperature, and serve.

Note: This is a salad for a whole family (4-6 persons).

For 1 person, decrease a mass of ingredients.

4-Layer Salad – 2

Submitted by Russian_Cuisine on Sat, 11/14/2015 - 18:55.


7 oz (200 g) boiled chicken fillet
1 medium cucumber
1 hard-boiled egg
2 cup chopped walnut
3 oz (80 g) pitted prune
4 tsp sour cream
4 tsp mayonnaise
1 tbsp chopped dill green
1 tbsp chopped parsley green


Place prunes into a sauce-pan, pour a cold water to cover prunes, and bring to boil on a low heating.

Boil until the prunes turn soft, then dry out and chill them.

Cut a chicken, a cucumber, and prunes into thin short strips, separately.

Grate an egg.

Put the chicken, cucumber, and prunes into serving glasses as layers.

Sprinkle the every layer with the chopped egg slightly.

Whip a sour cream, a mayonnaise, chopped walnuts, chopped dills, and chopped parsley together.

Pour a whipped mix on a top of every portion, and serve.

Meat Rolls - 3

Submitted by Nobility_Cuisine on Sun, 11/08/2015 - 10:23.


1.5 lb (700 g) beef fillet
3 onion
2 pieces white bread
2 oz (60 g) ground cheese
3 tbsp buttered
1/2 cup beef broth
5 parsley stalk
Ground black pepper and salt on your taste


Slice a beef into same-size thin pieces.

Tenderize every piece, sprinkle with a salt and pepper.

Pre-heat a skillet with a butter, and cook every piece of fillet on both sides until a readiness.

Chop onions.

Soak bread pieces in a beef broth, stir with chopped onions, a ground cheese, butter, a salt, and a pepper, and stir well all together.

Put a portion of a mixture on every piece, roll, and put a roll into a deep skillet.

Repeat until you run out of ingredients.

Turn a heating to low-medium, pour a broth over the rolls, and add juices from cooked meat.

Simmer for about 10 minutes.

Chop a parsley.

To serve, sprinkle rolls on a plate with chopped parsley.

Healthy Sausages

Submitted by Russian_Cuisine on Sun, 11/08/2015 - 10:17.


1 lb (450 g) ground meat (chicken, turkey)
1 egg
3.5 fl oz (100 ml) milk
Salt and spices on your taste


Blend all ingredients together.

Cut a plastic wrapping film into 3” x 5” pieces.

Put 2 tbsp of a mixture on each piece, roll into a sausage, and tie up the sausage's ends.

Bring to boil ¼ G (1 L) a water, put sausages, and boil for 7 minutes.

Remove films, and serve with any garnish.


To make sausage's color more red, add a ground beef, up to ¼ of all meat's weight.

Then, boil sausages for about 10 minutes.

Sturgeon a la Marshal

Submitted by Nobility_Cuisine on Sun, 11/01/2015 - 09:32.


1 lb sturgeon
1 shallot onion
1 carrot
5 black peppers
1 bay leaf
2 eggs
1/2 dry French bread
1/4 lb butter
Salt on taste

For Horseradish's sauce:

5 tbsp mayonnaise
1 oz horseradish
1 tbsp sugar
Salt on taste


Put sturgeon in very hot, but not boiling water for 5 minutes.

Clean fish skin off bone plates.

Peel and cut carrot into medium cuts.

Peel and cut onions into rings.

Bring to boil water with spices, salt, carrot, and onions.

Boil for about 5 minutes on medium heat.

Put sturgeon in a broth, bring to boil, ant turn heating to low.

Boil until ready (12-20 minutes).

Cool sturgeon in broth.

Then, take it out of the saucepan, dry, and cut into serving pieces.

Whip eggs with salt.

Grate dry bread (or use breadcrumbs).

Melt butter.

Dip every portion in whipped eggs, then roll in breadcrumbs, then dip in melted butter, then roll in breadcrumbs.

Put fish in an oven, pre-heated to 400º F, and bake for about 16-18 minutes.

Serve hot with any fresh vegetable salad, and with “Horseradish” sauce.

To make sauce, grate horseradish, and mix it with sugar.

Let it sit in a room (do not close with a lid!) for 40 minutes. Then, mix well with mayonnaise, and serve.


This way to cook fish was popular for noble dinners in Russia in 18-19 centuries.

Cutlets “Pozharsky”

Submitted by Russian_Cuisine on Sun, 11/01/2015 - 09:18.

Ingredients for 3:

1 chicken
6 pieces white bread,
1 stick of frozen butter
Pepper and salt on taste
3 eggs
3 tbsp white bread crumbs


Remove skin and bones of the chicken.

Grind the meat.

Soak white bread pieces in water or milk, mix it with ground meat, add half-stick frozen and shredded margarine or butter, salt, pepper, and grind this once or twice all together, then knead.

Whip eggs.

Take about 1/4 lb mix, make an oval-shaped cutlet with wet hands, put a small piece of butter in the middle of cutlet. This is necessary to get a juicy cutlet.

Dip the cutlet in the whipped eggs, then roll the cutlet in breadcrumbs, and fry in a preheated skillet for about 2-3 minutes per side.

You have to fry with butter or margarine.

When all the cutlets are done, place them in a preheated to 190 C (380 F) oven for about 10 minutes.

Serve 2 cutlets per serving, with green peas, asparagus, cauliflower, potatoes, carrots, cabbage, and other, boiled in lightly salted water, vegetables on your taste.

Milk sauce is recommended with the vegetables.

Milk sauce:


3 tbsp all-purpose flour
1/2 cup milk
Spices on taste (optional)


Cook 3 tbsp flour in a skillet, stirring, until the nut aroma appears.

Add 1/2 cup of milk to the skillet in a thin stream, mixing thoroughly.

When the sauce becomes a little denser than sour cream, it is ready.

Of course, you may add your favorite spices to the sauce, if you like.

Pour the sauce over cutlets and vegetables in a serving dish.

Serve immediately.

Rainbow Trout under crust

Submitted by Nobility_Cuisine on Sun, 10/25/2015 - 07:16.


4 medium rainbow trout fillet with skin
3.5 oz (100 g) butter, or margarine
3.5 oz (100 g) bread crumb
1.7 oz (50 g) fresh dill and parsley
1 lemon peels
Salt and white pepper on your taste


Grate lemon peels.

Blend all ingredients except a fish.

Check if all bread crumbs dissolve in a mixture.

Cut 2 equal pieces of a baking paper, and roll the mixture between paper pieces into a rectangle (1/6”, or 5 mm thickness).

Put it into a refrigerator to freeze, for 1-2 hours.

Rub the fish with a salt.

Pre-heat 3 tbsp vegetable oil in a stove-safe and oven-safe dish, and put fish fillets into the dish, skins up.

Pre-heat an oven to 390 F (200 C).

Cut the butter layer into rectangles with fish fillet's sizes.

Cover fillets with the butter rectangles.

Place dish into the oven for about 15 minutes.

Serving portion is 2 fillets.


This method is working good for other fish too (cod, flounder, salmon, etc.) even if fish itself is dry and non-fat.

Spicy Beetroots

Submitted by Russian_Cuisine on Sun, 10/25/2015 - 07:07.


1 lb young beetroots
2 garlic clove
½ medium onion
½ small dried chili pepper (as hot as you like)
2-3 tbsp red wine vinegar
½ tsp coriander seeds
3 tbsp refined vegetable oil
3 tbsp unrefined sunflower oil
Salt on taste


Peel beetroots, wash, and shred on a medium shredder (or julienne-cut).

Put the shredded beetroots into a large bowl, sprinkle with a salt and a vinegar, and stir.

Let to sit for 5-10 minutes, and shape as “a mountain”.

Grate coriander seeds and a chili pepper coarsely.

Chop garlic cloves and onions thinly.

Put the chopped vegetables and the grated spices on a top of “the mountain”.

Pre-heat a vegetable oil in a skillet, add a sunflower oil, and bring to boil.

When the boiling starts, pour the oils on top of “mountain”, and stir well.

Cover the bowl with a lid, and place in a refrigerator for 30 minutes – 24 hours.

The longer waiting, the best a result is.


You may use your favorite oils.

You may substitute beets with a carrot, pumpkin, zukkini, or other vegetables.

You may add different vinegars and spices, when you have more experience with this dish.