Salad Pompadour

Submitted by Nobility_Cuisine on Sun, 01/21/2018 - 13:15.

Ingredients:

4 egg, hard-boiled
8.7 oz (250 g) hard cheese
1 tsp sugar
2 apple
1 medium onion
1 pinch salt
1 pinch mix of peppers
1 tsp lemon juice
2 tsp apple vinegar
White sauce on your taste

Method:

Peel an onion, slice into half-rounds, and put into an enameled dish.

Sprinkle onions with a sugar and a salt, stir well, and let to sit for 10 minutes.

Peel eggs, and grate on a small grater.

Place the onions in a colander, and pour ½ G a boiling water on top.

Dry onions out, and stir with an apple vinegar.

Peel apples, remove their middles with seeds, grate on a large grater, and put into other enameled dish.

Sprinkle the apples with a lemon juice, stir, and set aside.

Grate a cheese on the large grater, and stir with a white sauce well.

In a salad bowl, put brined onions, a layer of white sauce-cheese mix, ground eggs, layer of white sauce-cheese mix on top, grated apple, layer of white sauce-cheese mix on top, and decorate with pomegranate seeds, kiwi slices, etc.

Salad Meat and Pearl

Submitted by Russian_Cuisine on Sun, 01/21/2018 - 13:08.

Ingredients:

7 oz (200 g) ground meat
7 oz (200 g) pearl barley grain, boiled
1 tbsp vegetable oil
3 tbsp mayonnaise
1/3 tsp salt
1 small onion (2 oz)
3.5 oz cucumber
Vinegar on your taste

Method:

Peel an onion, and chop into small cubes.

Add a vinegar into a dish with the onions, and stir.

Cut a cucumber into thin stripes.

Pre-heat a skillet with a vegetable oil, add a ground meat, and stir-fry the meat, stirring permanently, for about 10 minutes.

Dry out onions, and stir all ingredients together.

Serve immediately.

Note:

If you prefer a rice, you may substitute pearl barley to rice.

Salad “Fun”

Submitted by Nobility_Cuisine on Sat, 01/13/2018 - 16:38.

Ingredients for 4:

1 carrot (~ 3 oz, or 80 g)
6.2 oz (180 g) cauliflower, boiled
3.5 oz (100 g) canned green pea
7 oz (200 g) cucumber, chopped
4.2 oz (140 g) green beans, boiled
14 oz (400 g) crabmeat
7 oz (200 g) heavy whipping cream
1 oz (28 g) ground horseradish
3 oz (80 g) mayonnaise
1.5 oz (40 g) walnut, crushed

Method:

Peel carrots, chop into medium cubes, and boil in a salted water.

Slice boiled green beans into quarters.

Stir all vegetables, a half of a whipping cream, a mayonnaise, and a ground horseradish together.

Put the vegetables into a salad bowl.

Put the second half of the whipped cream on top, then a crabmeat, and ground walnuts on top.

Let to sit for about 15 minutes, and serve.

Zhar's Salad

Submitted by Russian_Cuisine on Sat, 01/13/2018 - 16:24.

Ingredients:

35 oz (1 Kg) frozen calamari
4 medium potato, boiled
5 egg, hard-boiled
7 oz (200 g) hard cheese
7 oz (200 g) red caviar
2 medium onion
Mayonnaise and spices on your taste

Method:

Put calamari into a boiling salted water, and boil for about 2-3 minutes after the water starts to boiling once more, then dry them out, and put them into a cold water.

Grate a cheese, potatoes (on a large grater), and eggs (on medium grater) separately.

Peel the calamari, and cut them into thin short strips.

Chop the onions, place in a colander, and pour boiling water on top, if the onions are too bitter.

Let to drip.

Collect a salad:

Put a layer of boiled calamari into a salad bowl, and sprinkle with a mayonnaise and a caviar.

Put a layer of onions on top, and sprinkle with a mayonnaise and a caviar.

Put a layer of shredded potato on top, and sprinkle with a mayonnaise and a caviar.

Put a layer of shredded cheese on top, and sprinkle with a mayonnaise and a caviar.

Repeat until you run out of ingredients.

Decorate a salad with a shredded egg yolk and with caviar.

Cover the bowl, and place in a refrigerator at least for 30 minutes.

Serve cold.

Salad Prague

Submitted by Nobility_Cuisine on Sun, 12/24/2017 - 11:52.

Ingredients:

12.5 oz (350 g) chicken breath fillet
3.5 oz (100 g) pitted prune
3.5 oz (100 g) canned green pea
3.5 oz (100 g) peeled walnut
3 egg, hard-boiled
3-4 gherkin
1 onion
2 carrot
1.5 tbsp vinegar
Salt, pepper, mayonnaise on your taste

Method:

Boil a meat and a carrot until they are ready, then chop into small cubes.

Wash prunes, then pour a boiling water over them to cover, and let to sit for 5 minutes.

Dry out the prunes, and chop into cubes.

Chop gherkins into cubes.

Dry peas out.

Peel onions, chop into small cubes, and stir with a vinegar, a salt, and a pepper, and 1 tbsp a water.

Stir-fry walnuts in a dry skillet for 1 minute, and grate.

Collect a salad: a chicken meat layer, an eggs layer, a carrot layer, a peas layer, a walnut layer, and a prune layer.

Sprinkle a mayonnaise between the layers, and decorate a salad with mayonnaise (or other white sauce) and green peas.

Cover a dish with the salad, and set in a refrigerator for 2 hours, then serve.

Sauteed Chicken Fillet

Submitted by Russian_Cuisine on Sun, 12/24/2017 - 11:45.

Ingredients:

2 chicken fillet, boneless and skinless, about 17.5 oz
Spices:

1/2 tsp salt
2 tbsp Paprika
1/5 tbsp ground pepper
1 garlic clove, pressed
Red hot chili pepper – optionally

2 tbsp Ketchup
2 tsp lemon juice

Method:

Blend all spices, a ketchup, and a lemon juice together, to get a tenderizer.

Wash chicken fillets, and dry them out thoroughly.

Take 2 large pieces of a clear plastic wrap.

Rub fillets with the tenderizer, put every piece on the plastic wrap, and roll tightly from all sides to avoid a leaking.

Take a wide large sauce-pan, put a 4-folded piece of a fabric on its bottom, and put rolled chicken fillets on top.

Pour a boiling water into the sauce-pan, to cover fillets.

Bring the water to boil again on a large heating, then decrease the heating to medium-low, and boil fillets under a lid for about 20 minutes.

Note:

Fillets have not to float up. You can press them slightly to avoid that.

Turn heating off, and let fillets to chill in same water, under a lid.

After cooling, put fillet on a flat dish, press them, and set into a refrigerator for more than 3 hours.

To serve, poke the plastic, pour a juices off, then remove plastic, and slice fillets.

Note:

If you don't want use a ketchup, substitute it with a home-made sauce:
Boil diced tomatoes with a salt and a pepper until a consistency is thick, try, is you like more sour sauce, add a vinegar.

Note:

You may cook a turkey meat on a same recipe.
You may add a ground mustard to a set of spices.

Chicken Salad – 6

Submitted by Nobility_Cuisine on Sun, 12/10/2017 - 18:19.

Ingredients:

11.5 oz (300 g) chicken breast, boiled
1 medium English cucumber
4 egg, hard-boiled
1 garlic clove, peeled
3.5 oz (100 g) semi-hard cheese, shredded
3.5 oz (100 g) sour cream
Salt and ground black pepper on your taste

Method:

Cut cucumbers into small pieces.

Peel eggs, and grate them.

Cut a chicken meat into thin short stripes.

Cover a bowl with a large piece of a clear wrap.

Put a layer of a ground cheese on a bottom.

Put a half of the shredded eggs on top.

Sprinkle with a sour cream, a salt, and a pepper.

Put a half of the ground cucumbers on top, sprinkle them with sour cream, and put a half of the chicken meat on top.

Sprinkle with sour cream, salt, and pepper, and repeat layers: eggs, cucumbers, chicken meats, and sour cream-salt-pepper.

Cover a salad with the wrap, and place in a refrigerator to chill for about 2 hours.

To serve, turn the salad on a flat dish, and remove wrap.

Cheese layer will be on top.

Kokurki

Submitted by Russian_Cuisine on Sun, 12/10/2017 - 18:13.

Ingredients:

11.5 oz (300 g) rye, or wheat flour
11.5 oz (300 g) sour cream, 35% fat
5 egg, hard-boiled and peeled
1 tsp salt

Method:

Knead a dough from a flour, a sour cream, and a salt.

Let the dough to sit in a warm place, knead one more time, and roll.

Divide dough into 5 equal parts.

Roll every egg into piece of dough, and pinch edges.

Pre-heat an oven to 350 F (175 C), and bake kokurki for about 45 minutes (for wheat flour, time is less).

Serve kokurki hot or cold.

Note:

Kokurki is a traditional road dish, popular in Russia for centuries.

Tomato Appetizer for Meat Dishes

Submitted by Nobility_Cuisine on Sun, 12/03/2017 - 17:14.

Ingredients:

1 large onion
17.5 oz (500g) tomato

For brine:

3 garlic clove
1 tsp dried basil
4 tbsp vegetable oil
2 tbsp lemon juice
1 hot red pepper
1 tsp honey
1.5 tsp salt

Method:

Wash tomatoes, and slice into rounds.

Peel onions, and slice into half-rounds.

Put the tomato and the onion layers in a large can.

Grate peeled garlic cloves.

Stir all brine's ingredients, and pour over tomatoes and onions.

Note:

Don't worry if the brine does not cover vegetables, when tomatoes give a juice, it will be much more.

Cover the can with a lid, and place in a refrigerator for 2 days, then an appetizer is ready.

Note:

It can be a part of a garnish to all meat dishes.

Potato Puree with Tvorog and Onion

Submitted by Russian_Cuisine on Sun, 12/03/2017 - 17:04.

Ingredients:

2 lb potato
2 oz (70 g) butter
6 tbsp milk
5.2 oz (150 g) tvorog (or Ricotta, or Farmer's cheese)
3 medium onion
3 tbsp vegetable oil
Salt on your taste

Method:

Press a tvorog into small crumbles.

Peel potatoes, and boil in a salted water until a readiness.

Meanwhile, peel and chop onions, and stir-fry the onions with a vegetable oil.

Then, dry out the potatoes, and make a puree with potatoes, a warm milk, a butter, and a salt on your taste.

Stir the hot potato puree, fried onions, and crumbled tvorog, and let to sit under a lid for 5 minutes.

Serve immediately, as a standalone dish, or as a garnish.