Submitted by Nobility_Cuisine on Sun, 03/26/2017 - 03:38.
11.7 oz (250 g) cooked beans
2 oz (70 g) cooked corn
½ red sweet pepper without seeds and stalk
1 large onion
3.5 oz (100 g) shredded cabbage
4 garlic clove
1 cup cooked brown rice
½ sunflower seeds, peeled
1 tsp basil
1 tsp oregano (dushitsa)
1 tbsp vegetable oil for frying
Salt and pepper on your taste
Peel all vegetables, and chop them thinly, separately.
Stir-fry onions and garlics for about 3-4 minutes in a skillet, then add a cabbage, a corn, and a sweet pepper, stir well, and simmer until the vegetables are ready.
Grate sunflower seeds.
Add the sunflower seeds, a half of a corn, and spices into the skillet.
Stir, let to warm, and blend a mix from skillet in a blender thoroughly.
Add a rice and a second half of the corn into the mix, and stir.
Pre-heat an oven to 370 F (180 C).
Cover a baking sheet with a foil.
Shape 1”-diameter balls from the mix, put on the sheet, and bake for about 25-30 minutes, until the balls turn crunchy.
Submitted by Nobility_Cuisine on Sun, 03/12/2017 - 06:15.
3 parts boiled beef
3 parts fresh tomato
2 parts gherkins
3 parts boiled potato
1 part fresh parsley
1 part ground cheese
Mayonnaise, salt, and pepper on your taste
Grate peeled potatoes, gherkins, a beef, and a parsley thinly.
Stir all ingredients, or place them in a salad bowl by layers: the beef, potato, mayonnaise, salt, pepper, gherkins, a cheese, tomatoes, salt, pepper, mayonnaise, cheese, parsley.
Let to sit for 5 minutes, and serve.
Submitted by Nobility_Cuisine on Sun, 03/05/2017 - 06:36.
1 can (8.7 oz, or 259 g) red fish in oil
1 medium potato, boiled
1 medium carrot, boiled
2 hard-boiled egg
3.5 oz (100 g) ground fat cheese
1 spring onion stalk
5 tbsp white sesame seeds
2 tbsp fat sour cream
1 tbsp soy sauce
Peel eggs and vegetables.
Wash green onions, and chop thinly (just green parts).
Take a fish from can, let to drip, and press, using a fork, into very small parts.
Peel eggs, and grate on a small grater.
Peel the vegetables, and grate on a large grater.
Stir all ingredients, except sesame seeds.
Stir-fry the sesame seeds, and place them on a board.
Shape balls from a fish-vegetables mixture, roll in the sesame seeds, and put on a flat dish.
Serve as an appetizer.
Submitted by Nobility_Cuisine on Sun, 02/26/2017 - 12:47.
Ingredients for 8:
17.5 oz (500 g) boiled beef fillet
4 hard-boiled egg
5 medium gherkin
3-4 garlic clove
1 cup peeled, crashed walnut
White sauce and spices on your taste
Grate gherkins, and let a juice to drip.
Chop a beef thinly.
Press a garlic, add to the ground gherkins, and stir.
Stir-fry walnuts in a dry skillet for 1 minute.
Make a salad by layers:
the beef, a white sauce (and spices, optionally), a gherkin-garlic mix, white sauce, eggs, white sauce, ground walnuts.
Let a salad to sit for 2 hours in a fridge, and serve.
Submitted by Nobility_Cuisine on Sun, 02/19/2017 - 11:01.
11.5 oz (300 g) mushroom
1 medium onion
7 oz (200 g) boiled chicken fillet
2 oz (70 g) shredded carrot
3.5 oz (100 g) English cucumber
Mayonnaise, salt, and spices on your taste
4 tbsp vegetable oil
Chop a chicken fillet thinly.
Pre-heat 2 tbsp a vegetable oil to a boiling.
Put a carrot into an enameled bowl, sprinkle with your favorite spices, and pour the boiling oil on top.
Stir fast, and set aside.
Peel an onion.
Chop mushrooms and the onion together, and stir-fry with the other 2 tbsp the vegetable oil.
Let them to chill a little, and put into a salad bowl.
Put the chicken on top evenly, and sprinkle with a mayonnaise (or make a mayonnaise web).
Put the carrots on top.
Grate a cucumber, let to drip for 1 minute, and put over carrots evenly.
Sprinkle with the mayonnaise, let to sit for about 30 minutes, and serve.
Submitted by Nobility_Cuisine on Sat, 02/11/2017 - 19:38.
14 oz (400 g ) cooked beans
1 medium onion
2 medium carrot
2 garlic clove
1.5 tsp spices for Korean salads
1 tbsp vinegar
1 oz (30 ml ) vegetable oil,
1/2 tsp salt
Shred carrots into thin narrow strips using a special grater.
Add the half rings of sliced onions, squeezed through a press garlics, spices for Korean carrot, a salt, a vinegar, and stir well.
Heat oil n a frying pan until a light haze.
Then, pour the oil over the chopped vegetables.
Add the rinsed beans, all mix well, cover with a lid and put in a fridge for 30-40 minutes to infuse.
Salad will taste better if you let it sit for a day in the fridge.
Spices for Korean salads are selling in many Russian stores all over the world.
Submitted by Nobility_Cuisine on Sat, 02/04/2017 - 17:26.
1 lb beet root
1 medium carrot
1 celery stalk
2 tbsp oil
1 tbsp flour
1 tsp vinegar
1 tsp sugar
Salt and bay leaves on your taste
1 cup sour cream
Peel vegetables, wash them, and shred.
Put the vegetables into a sauce-pan, add an oil, a vinegar, and a 1/3 cup water.
Stew under a lid on a low heating until a readiness (for about 45-60 minutes).
Stir to avoid a burning!
Then, add a flour, and stir well.
Add a sour cream, a salt, a sugar, bay leaves, and stir thoroughly.
Cook for 10 minutes more, and serve.
Submitted by Nobility_Cuisine on Sat, 01/28/2017 - 20:02.
4 medium potato
1 large carrot
2 large garlic clove
½ cup dry beans, or 1 cup cooked beans
½ cup flour
½ cup bread crumbs
2-3 cup vegetable oil
Spices on your taste
Put a carrot and potatoes in a hot water, and bring to boil.
Boil until a readiness, then pour with a cold water, and peel them.
Boil beans until readiness if necessary, or just boil cooked beans for about 2 minutes.
Dry out the beans and vegetables.
Grate the vegetables on a medium grater.
Press a garlic.
Blend beans into small crumbles.
Stir vegetables, garlic, and beans together.
Add an egg, 1 tbsp a flour, and 1 tbsp bread crumbs, and stir well.
Stir the flour and the bread crumbs leftovers together.
Pre-heat an oil in a small pan.
Shape balls from vegetable-bean mixture, their size should be like a walnut.
Roll the every ball in the flour-bread crumbs mixture, and fry balls in the oil for about 3 minutes.
Then, put them on a plate covered by paper towels, let to sit for 2-3 minutes, and serve with a sour cream, or with a yogurt.
Submitted by Nobility_Cuisine on Sat, 01/21/2017 - 22:56.
3-4 lb beef
1/2 lb ham, sliced
10-12 bacon slices
10 lamprey, peeled
1/2 celery root, shredded and brined
1 leek, sliced
2 medium, or 1 large onion, peeled and sliced
1.5 cup white wine
1/2 lemon's zest
1/2 parsley root, shredded
1-2 lb meat broth
10 black peppercorn
10 allspices berry
1 tbsp butter
2 tbsp black caviar
In a large sauce-pan with a thick bottom, put a celery root, a parsley root, sliced leeks and onions, black peppercorns, all-spices berries, and a lemon's zest.
Pour a wine, and stir well.
Roll a beef with bacon sliced, lampreys, and ham slices, one after other one.
Put the beef into the sauce-pan, and pour a meat broth to cover beef.
Bring to boil, and cook until beef is ready.
Place beef on a serving plate.
Let meat juices evaporate if necessary. then strain, and remove a fat.
Add a butter into the strained juices, stir, and then add a caviar.
Bring a sauce to a boiling, then pour over beef, and serve.
Submitted by Nobility_Cuisine on Fri, 01/13/2017 - 19:25.
7 oz (200 g) crabmeat, or crabmeat imitation
3 hard-boiled egg
11.5 oz (300 g) canned corn
3 medium orange
1 garlic clove
Salt and mayonnaise on your taste
Chop peeled eggs and a crabmeat thinly.
Stir with a canned corn (without liquids).
Cut oranges into halves.
Take the orange meat out, remove white films, and chop the orange meat thinly.
Stir orange meat with the corn and eggs.
Press a garlic, and stir with a mayonnaise.
Stir all ingredients together.
Put a salad into the orange skins by equal portion.
Decorate with greens, if you like, and serve.