tag:blogger.com,1999:blog-80229910397703479562024-02-20T03:45:45.886-05:00My Delicious Cuisine<b><i>Here is a recipe collection of tasty, beautiful, and healthy dishes. You will find that cooking is fun and easy, and you will enjoy these really delicious meals!</i></b>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-8022991039770347956.post-15819731110406101962012-03-26T21:19:00.001-04:002012-03-26T21:20:27.470-04:00Fried Mushrooms<div dir="ltr" style="text-align: left;" trbidi="on"><b><i>Ingredients:</i></b><br />
<ul style="text-align: left;"><li>1 lb (~450 g) uncooked mushrooms of your choice</li>
<li>1/2 medium onion</li>
<li>2-3 tablespoons sour cream</li>
<li>1-2 tablespoons flour</li>
<li>1/4 cup milk</li>
<li>Salt and pepper, to taste</li>
<li>2-3 tablespoons vegetable oil</li>
</ul><b><i>Directions:</i></b><br />
<ol style="text-align: left;"><li>Clean and chop the mushrooms and place in a skillet preheated with vegetable oil.</li>
<li>Saute until light golden-brown.</li>
<li>Chop and saute the onion in a separate skillet until golden-brown.</li>
<li>Add the sauteed onion to the mushrooms and saute together for a few minutes.</li>
<li>Add sour cream, flour, milk, and salt and pepper, to taste.</li>
<li>Cook an additional ~10 minutes.</li>
<li>Makes 3-4 servings.</li>
<li>ENJOY!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com0tag:blogger.com,1999:blog-8022991039770347956.post-27542369360522552162012-03-26T21:10:00.003-04:002012-03-26T22:10:40.897-04:00Fried Vegetable Marrow<div dir="ltr" style="text-align: left;" trbidi="on"><b><i>Ingredients:</i></b><br />
<ul style="text-align: left;"><li>1 medium marrow</li>
<li>2-3 tablespoons flour</li>
<li>2-3 tablespoons vegetable oil</li>
<li>Salt and pepper, to taste</li>
<li>Sour cream, to taste.</li>
</ul><b><i>Directions:</i></b><br />
<ol style="text-align: left;"><li>Peel the marrow.</li>
<li>Cut the marrow into ~ 1 cm (1/3 inch) slices.</li>
<li>Toss them in flour.</li>
<li>Fry the marrow slices in a preheated skillet in vegetable oil until golden-brown.</li>
<li>Add salt and pepper, to taste.</li>
<li>Add sour cream.</li>
<li>Fry an additional 5-10 minutes if the marrow is not yet fork-tender.</li>
</ol><div class="yiv1351544480MsoNormal" id="yui_3_2_0_11_1332810450806509" style="background-color: white; font-family: 'times new roman', 'new york', times, serif; font-size: 16px; text-align: -webkit-auto;"><div class="yiv1351544480MsoNormal" id="yui_3_2_0_11_1332810450806517"><ol style="text-align: left;"></ol></div></div></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com0tag:blogger.com,1999:blog-8022991039770347956.post-63806142388894436322011-12-24T19:42:00.003-05:002011-12-24T19:45:33.345-05:00Freshly-salted cucumbers<div dir="ltr" style="text-align: left;" trbidi="on"><ul style="text-align: left;"><li>Wash fresh cucumbers and place in a glass jar in layers with dill and garlic in between each layer.</li>
<li>Cover the cucumbers with a prepared brine.</li>
<li>(Brine: dissolve 2-3 tablespoons of salt in 1 liter (quarter) of water). </li>
<li>The cucumbers will be ready in 2 days.</li>
<li>If you cut the ends of the cucumbers, and cover them with the prepared hot brine, they will be ready in 2 hours.</li>
</ul></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com0tag:blogger.com,1999:blog-8022991039770347956.post-23278434952483000242011-12-20T23:24:00.001-05:002011-12-20T23:25:33.535-05:00Pan-Fried Potatoes<div dir="ltr" style="text-align: left;" trbidi="on"><b><i>Ingredients:</i></b><br />
<ul style="text-align: left;"><li>6-7 medium uncooked potatoes</li>
<li>1/2 medium onion</li>
<li>Vegetable oil</li>
<li>Salt to taste</li>
</ul><b><i>Directions:</i></b><br />
<ol style="text-align: left;"><li>Peel and chop the onion and saute 2/3 of it in vegetable oil.</li>
<li>Peel the potatoes, cut them into strips, and add to the onion.</li>
<li>Mix and add salt.</li>
<li>Fry 5-10 minutes and add the rest of the onion.</li>
<li>Continue frying the potatoes until golden-brown and serve. Enjoy!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com2tag:blogger.com,1999:blog-8022991039770347956.post-31388517986843791082011-12-08T22:05:00.001-05:002011-12-08T22:08:06.383-05:00Oatmeal Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><b><i>Ingredients:</i></b><br />
<ul style="text-align: left;"><li>1.1 lb (500 g) oatmeal flakes</li>
<li>0.55 lb (250 g) unsalted butter</li>
<li>0.45 lb (200 g) granulated sugar</li>
<li>3 eggs</li>
<li>grated dried lemon</li>
</ul><b><i>Directions:</i></b><br />
<ol style="text-align: left;"><li>Sift and saute oatmeal flakes in melted butter (0.28 lb/125 g).</li>
<li>Beat the rest of the butter with the sugar.</li>
<li>Cool the oatmeal flakes and add to the sugar mixture.</li>
<li>Add the grated dried lemon, eggs, and sifted flour.</li>
<li>Mix well.</li>
<li>Take the dough with a teaspoon and put on a lightly greased cookie sheet.</li>
<li>Bake in the oven until golden-brown (375F/ 10-15 minutes).</li>
<li>Cool the cookies, and serve with hot tea or coffee.</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com1tag:blogger.com,1999:blog-8022991039770347956.post-11846748443897778412011-05-29T19:50:00.000-04:002011-05-29T19:50:43.207-04:00Schnitzel<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Ingredients:</b></i><br />
<ul style="text-align: left;"><li>1.1 lb (500 g) fillet of pork or veal</li>
<li>1-2 eggs</li>
<li>1/2 cup bread crumbs</li>
<li>1/2 tablespoon capers</li>
<li>1/2 lemon</li>
<li>2 tablespoons vegetable oil</li>
<li>Salt, pepper to taste</li>
</ul><div style="text-align: left;"><i><b>Directions:</b></i></div><ol style="text-align: left;"><li>Wash the meat and cut it into cutlet-shape pieces.</li>
<li>Use a meat mallet to lightly pound the meat.</li>
<li>Add salt and pepper.</li>
<li>Beat the eggs into one bowl, and put the bread crumbs into a separate bowl.</li>
<li>Dip each piece of meat in the egg mixture and roll in the bread crumbs.</li>
<li>Fry in a hot greased skillet until both sides are golden-brown and the crust is crunchy.</li>
<li>Saute lemon zest and capers in oil.</li>
<li>Put each schnitzel on a plate and pour with the sauteed in oil lemon zest and capers.</li>
<li>Put a slice of lemon on each schnitzel, sprinkle with parsley and/or dill.</li>
<li>Serve with fried potatoes, vegetables, and a lettuce salad on the side. Enjoy!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com3tag:blogger.com,1999:blog-8022991039770347956.post-31932566551880826932011-05-22T16:28:00.000-04:002013-01-02T22:59:53.344-05:00Beet Caviar<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyhbEm7mv7wk9KJzj0K6K-Wj5yARVE3zkwXU0XfmxfmDep9nXsWV8NGT9JNH17Xicc9u6NlCQLxHWD4724wMCyP1zTCvgj5ZgT7BLLR7KX1tjDD4Pfe154pb0GxjQ7kSuoQoT6VVsJZA/s1600/beet-caviar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Beet Caviar" border="0" height="76" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmyhbEm7mv7wk9KJzj0K6K-Wj5yARVE3zkwXU0XfmxfmDep9nXsWV8NGT9JNH17Xicc9u6NlCQLxHWD4724wMCyP1zTCvgj5ZgT7BLLR7KX1tjDD4Pfe154pb0GxjQ7kSuoQoT6VVsJZA/s200/beet-caviar.JPG" title="Beet Caviar" width="200" /></a></div>
<i><b>Ingredients:</b></i><br />
<ul style="text-align: left;">
<li>1 lb (1/2 kg) uncooked beets</li>
<li>2-3 tablespoons sugar</li>
<li>2 tablespoons unsalted butter</li>
<li>1/2 lemon (zest and juice of)</li>
</ul>
<div style="text-align: left;">
<i><b>Directions:</b></i></div>
<ol style="text-align: left;">
<li>Put the beets into a pot with enough water to cover them, bring to a boil, and cook until tender (test with a knife).</li>
<li>Cool and peel the beets.</li>
<li>Grate the beets (finely).</li>
<li>Add sugar, butter, and lemon zest and juice.</li>
<li>Mix everything, and put on a small fire for 5-10 minutes stirring constantly to avoid burning.</li>
<li>Cool and serve in salad bowl.</li>
</ol>
</div>
MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com0tag:blogger.com,1999:blog-8022991039770347956.post-38481362386064610752011-04-15T17:43:00.000-04:002011-04-15T17:43:10.638-04:00Chocolate Truffles<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Ingredients:</b></i><br />
<ul style="text-align: left;"><li>1/3-1/2 lb (150-200 g) unsweetened cocoa powder</li>
<li>1/4-1/3 lb (120 g) dried milk</li>
<li>5 tablespoons milk (liquid)</li>
<li>1 egg white</li>
<li>1/2 lb (250 g) granulated sugar</li>
<li>1/4 lb (100 g) unsalted butter</li>
<li>1 tablespoon cognac or liquor (optional)</li>
<li>Powdered sugar to taste</li>
<li>Ground nuts (optional)</li>
</ul><div style="text-align: left;"><i><b>Directions:</b></i></div><ol style="text-align: left;"><li>Mix sugar and the 5 tablespoons of milk, and boil for 3 minutes.</li>
<li>Cool the mixture.</li>
<li>Beat the egg white until foamy.</li>
<li>To the sugar/milk mixture, add the butter, dried milk, 2/3 of the cocoa powder, and the beaten egg white.</li>
<li>Grind everything to powder for 10 minutes (you can use a food processor).</li>
<li>Add cognac or liquor (optional) and mix.</li>
<li>Put the mixture in a warm place for 30 minutes, then cool.</li>
<li>Put the rest of the cocoa (1/3 part) into a large bowl, add powdered sugar and ground nuts (optional).</li>
<li>Take the mixture with teaspoon, roll in cocoa/powdered sugar and put in the fridge to cool. Enjoy!</li>
</ol><div style="text-align: left;"></div></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com0tag:blogger.com,1999:blog-8022991039770347956.post-69949697020322038722011-04-11T21:14:00.000-04:002011-04-11T21:14:10.615-04:00Easter Cake ("Kulich")<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Russian Easter Cake, Kulich, is usually baked in a tall round mould to give it its characteristic height.<br />
Ingredients:</b></i><br />
<ul style="text-align: left;"><li>2 lb (1 kg) all-purpose flour</li>
<li>1.5 cups milk</li>
<li>6 eggs</li>
<li>3/4 lb (300 g) unsalted butter or margarine</li>
<li>1.5 cup granulated sugar</li>
<li>3/4 teaspoon salt</li>
<li>1/3 lb (150 g) raisins</li>
<li>Candied fruits, almonds to taste</li>
<li>Pure extract vanilla</li>
<li>Powdered sugar (confectioners' sugar)</li>
<li>Active dry yeast for 2 lbs flour</li>
</ul><div style="text-align: left;"><i><b>Directions:</b></i></div><ol style="text-align: left;"><li>In a large bowl mix the milk, yeast, and half of the flour.</li>
<li>Let stand for 2 hours.</li>
<li>Separate the egg yolks from the whites.</li>
<li>Add the yolks to the dough.</li>
<li>Beat the egg whites until foamy.</li>
<li>Add the rest of the ingredients in batches (egg whites, flour, melted butter or margarine, salt, sugar, candied fruits, almonds, raisins).</li>
<li>Let stand a little bit.</li>
<li>Put the dough into a greased tube pan.</li>
<li>Bake in a preheated oven at 375 F 20-25 minutes, or until a toothpick inserted in the center comes out clean.</li>
<li>Sprinkle with powdered sugar or frost with desired frosting. Enjoy!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com0tag:blogger.com,1999:blog-8022991039770347956.post-22387101834378030442011-04-01T10:56:00.000-04:002011-04-01T10:56:14.254-04:00Chicken Noodle Soup (Vermicelli)<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>For this soup, you can use chicken bouillon cubes, but it is much more healthy and tasty if you make your own chicken broth!<br />
Ingredients:</b></i><br />
<ul style="text-align: left;"><li>1 lb uncooked chicken</li>
<li>1 medium carrot</li>
<li>1 medium onion</li>
<li>1-2 dried bay leaves</li>
<li>Whole black peppercorns </li>
<li>Salt, ground black pepper to taste</li>
<li>Eggs (optional)</li>
<li>Fresh parsley and/or dill, to taste</li>
</ul><div style="text-align: left;"><i><b>Directions:</b></i></div><ol style="text-align: left;"><li>Put the chicken in a ~3 qt (liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.</li>
<li>Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil.</li>
<li>Wash and peel the carrot and onion and put in the saucepan (do not chop).</li>
<li>Add salt, black pepper (whole and ground), bay leaves, and reduce the heat to a gentle boil until the chicken is ready (will be soft inside when tested with a knife, and juices will run clear).</li>
<li>Take out the chicken and onion. (You can strain the broth).</li>
<li>Bring the broth to a boil again and add noodles of your choice (thin vermicelli or angel hair work best) and cook for as long as instructed on the package.</li>
<li>If desired, boil the eggs about 10 minutes (1 egg per each serving plate).</li>
<li>When serving, cut the chicken and add to each plate; halve the eggs and add to each plate. Sprinkle with freshly chopped dill and/or parsley. ENJOY!!!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com0tag:blogger.com,1999:blog-8022991039770347956.post-60859248616518701672011-04-01T10:44:00.000-04:002011-04-01T10:44:09.408-04:00Prunes With a Nutty Whipped Cream<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>This dessert is so delicious and simple that you will surely make it again! <br />
Ingredients: </b></i><br />
<ul style="text-align: left;"><li>2 oz (60 g) prunes </li>
<li>2-3 tablespoons whipping cream or sour cream </li>
<li>1-2 tablespoons powdered sugar </li>
<li>1-2 walnuts </li>
</ul><div style="text-align: left;"><i><b>Directions: </b></i></div><ol style="text-align: left;"><li>Wash the prunes and place in a saucepan; cover with hot water. </li>
<li>Bring them to a boil and remove from heat. </li>
<li>Cover the pan and let the prunes soak. </li>
<li>Once cooled, core the prunes and place in a bowl. </li>
<li>Finely chop the walnuts and sauté in a dry skillet until you can smell them. </li>
<li>Beat the whipping cream with an electric mixer until foamy; add powdered sugar and beat until soft peaks are formed. </li>
<li>Add the whipped cream and toasted walnuts to the prunes. Enjoy!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com0tag:blogger.com,1999:blog-8022991039770347956.post-89093615501679959442011-03-28T09:52:00.001-04:002011-03-28T13:30:32.397-04:00Cod Liver Salad & Pate ("Pashtet")<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Cod liver is a great source of energy, vitamins A and B, and it has unbelievable taste!<br />
Ingredients:<br />
For Pâté:</b></i><br />
<ul style="text-align: left;"><li>1 can of cod liver (1/2 lb or 250 g)</li>
<li>3 eggs </li>
</ul><div style="text-align: left;"><i><b>For Salad:</b></i></div><ul style="text-align: left;"><li>1 can cod liver </li>
<li>2-3 medium potatoes</li>
<li>2-3 eggs</li>
<li>Salt, pepper to taste</li>
<li>Mayonnaise to taste</li>
</ul><div style="text-align: left;"><i><b>Directions:<br />
Pate:</b></i></div><ul style="text-align: left;"><li>Add 3 eggs to 1 can of cod liver and mix.</li>
<li>Spread on bread.</li>
</ul><div style="text-align: left;"><i><b>Salad:</b></i></div><ol style="text-align: left;"><li>Boil potatoes until knife-tender.</li>
<li>Also boil the eggs until ready (about 10 minutes).</li>
<li>Peel and cut the potatoes and eggs; add to the can of cod liver.</li>
<li>Add salt, pepper, and mayonnaise to taste.</li>
<li>Mix everything and serve!</li>
</ol><div style="text-align: left;"></div></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com0tag:blogger.com,1999:blog-8022991039770347956.post-1014932316848180032011-03-23T09:45:00.003-04:002011-03-23T13:50:20.900-04:00Shepherd’s Pie<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Ingredients:</b></i><br />
<ul><li>2 lb potatoes</li>
<li>3-4 eggs</li>
<li>3/4 cup milk</li>
<li>2 medium onions</li>
<li>1 lb cooked meat (you can use any meat: beef, veal, pork, chicken, duck, etc.) </li>
<li>3 tablespoons unsalted butter</li>
<li>Salt, pepper to taste</li>
<li>Bread crumbs</li>
<li>2 tablespoons mayonnaise</li>
<li>Vegetable oil</li>
</ul><i><b>Directions: <br />
First, to prepare the stuffiing: </b></i><br />
<ol><li>Grind the cooked meat in a meat grinder or chop it very finely.</li>
<li>Finely chop the onions and sauté in vegetable oil until golden.</li>
<li>Add the onions, salt, pepper, and desired spices to the ground meat, and mix.</li>
</ol><i><b>Then:</b></i><br />
<ol><li>Peel the potatoes and boil until tender.</li>
<li>Drain the water and grate the potatoes.</li>
<li>Add hot milk, 3 eggs, salt, pepper, and melted butter; mix well.</li>
<li>Place half of the mixture onto a greased and sprinkled with bread crumbs ovenproof skillet or baking pan.</li>
<li>Add the meat stuffing on top and even it out with a spatula or a spoon.</li>
<li>Place the remaining potato mixture onto the meat in an even layer.</li>
<li>Beat the remaining egg with mayonnaise and brush the top of the pie (for a golden crust).</li>
<li>Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com2tag:blogger.com,1999:blog-8022991039770347956.post-90993779312795518842011-03-21T18:23:00.000-04:002011-03-21T18:23:11.235-04:00Baked Potato & Mushroom Casserole (Pudding)<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Ingredients: </b></i><br />
<ul style="text-align: left;"><li>2 lb (1 kg) potatoes </li>
<li>1 lb (500 g) mushrooms </li>
<li>3+1 eggs </li>
<li>2 medium onions </li>
<li>3/4 cup milk </li>
<li>3 tablespoons unsalted butter </li>
<li>Salt, black pepper, spices to taste </li>
<li>2 tablespoons mayonnaise </li>
<li>Vegetable oil </li>
</ul><div style="text-align: left;"><i><b>Directions: </b></i></div><ol style="text-align: left;"><li>Peel the potatoes and boil until fork-tender. </li>
<li>Drain the water and grate the potatoes. </li>
<li>Add hot milk, 3 eggs, salt, pepper, spices, and melted butter; mix well. </li>
<li>Place half of the mixture onto a greased ovenproof skillet or baking pan. </li>
<li>Add the mushroom stuffing on top and even them out with a spatula or a spoon. </li>
<li>Place the remaining potato mixture onto the mushrooms in an even layer. </li>
<li>Beat the remaining egg with mayonnaise and brush the top of the casserole (for a golden crust). </li>
<li>Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!! </li>
</ol><div style="text-align: left;"><i><b>Stuffing: </b></i></div><ol style="text-align: left;"><li>Chop and sauté the onions until golden (caramelized). </li>
<li>Wash and cut the mushrooms and fry them on a separate skillet in vegetable oil until the moisture evaporates and the mushrooms are lightly browned. </li>
<li>Add the onions, salt, and pepper to the mushrooms and mix.</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com0tag:blogger.com,1999:blog-8022991039770347956.post-63129257739704333312011-03-21T17:53:00.000-04:002011-03-21T17:53:01.834-04:00Mushroom Soup<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>This is a great vegetarian soup! <br />
Ingredients: </b></i><br />
<ul style="text-align: left;"><li>1/8 lb (50 g) dried mushrooms </li>
<li>1/2-1 small onion </li>
<li>4-5 medium potatoes </li>
<li>1 bay leaf </li>
<li>Salt, pepper to taste </li>
<li>Dill, parsley to taste </li>
<li>Vegetable oil </li>
</ul><div style="text-align: left;"><i><b>Directions: </b></i></div><ol style="text-align: left;"><li>Wash the mushrooms and soak them in cold boiled water for 30-40 minutes. </li>
<li>Put the soaked mushrooms with the water (in which they were soaked) in a 2-quart (2-liter) saucepan; add cold water to make the saucepan 3/4 full. </li>
<li>Bring the water to a boil, add salt, pepper, and the bay leaf, and cook about 30 minutes. </li>
<li>When the broth is ready, use a colander to strain the broth from the mushrooms into the saucepan. Rinse the mushrooms in cold water and cut them. </li>
<li>Add the mushrooms and potatoes (peeled and chopped) to the broth and bring to a boil. </li>
<li>When the potatoes are almost ready, saute the chopped onion in a separate skillet in vegetable oil and add to the mushrooms, cook 5 more minutes. </li>
<li>Serve with sour cream and sprinkle with finely chopped dill and/or parsley. ENJOY!!!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com0tag:blogger.com,1999:blog-8022991039770347956.post-36887749984563415022011-03-20T20:06:00.000-04:002011-03-20T20:06:05.377-04:00Sour Cream Sponge Cake<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Ingredients: </b></i><br />
<ul style="text-align: left;"><li>2 cups all-purpose flour </li>
<li>1.5 cups sour cream </li>
<li>6 eggs </li>
<li>1 cup granulated sugar </li>
<li>Pure vanilla extract </li>
<li>Powdered sugar (confectioners' sugar)</li>
</ul><div style="text-align: left;"><i><b>Directions: </b></i></div><ol style="text-align: left;"><li>Separate the egg yolks from the whites. </li>
<li>Beat the egg yolks with the sugar until the mixture is white. </li>
<li>Add vanilla and sour cream and mix. </li>
<li>Beat the egg whites until foamy. </li>
<li>Fold the flour and the egg whites into the rest of the mixture (sift the flour to avoid lumps).</li>
<li>Pour the batter into a greased round cake pan. </li>
<li>Bake in a preheated oven at 375 F (190-200 C) 20-25 minutes, or until a toothpick inserted in the center comes out clean. </li>
<li>Sprinkle with powdered sugar before serving. ENJOY!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com1tag:blogger.com,1999:blog-8022991039770347956.post-90572358820410825662011-03-20T20:00:00.000-04:002011-03-20T20:00:47.461-04:00Beauty Salad<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>After about a month of eating this salad (breakfast is the best time), your skin will be fresh, healthy, and smooth! <br />
Ingredients: </b></i><br />
<ul style="text-align: left;"><li>3-5 tablespoons oats </li>
<li>1/4 cup warm boiled water </li>
<li>1-2 tablespoons honey </li>
<li>1 apple </li>
<li>1-2 tablespoons yogurt or kefir </li>
<li>Walnuts to taste </li>
</ul><div style="text-align: left;"><i><b>Directions: </b></i></div><ol style="text-align: left;"><li>Soak the oats in boiled water for some time (it depends on what kind of oats you have (soft or hard), so it may take from several minutes to 1-2 hours). </li>
<li>Add honey. </li>
<li>Peel, core, and grate the apple (the apple must be freshly grated); add to the oats. </li>
<li>Add yogurt or kefir and ground walnuts. ENJOY!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com1tag:blogger.com,1999:blog-8022991039770347956.post-78785289048186514752011-03-20T19:54:00.000-04:002011-03-20T19:54:53.763-04:00Sorrel Soup<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Ingredients: </b></i><br />
<ul style="text-align: left;"><li>1/2 lb (200 g) beef or chicken </li>
<li>1/2 lb (200 g) sorrel </li>
<li>5-6 medium potatoes </li>
<li>1/2 medium onion </li>
<li>Eggs </li>
<li>1-2 bay leaves </li>
<li>Salt, pepper to taste </li>
<li>2 tbsp all-purpose flour </li>
<li>2 tbsp butter or vegetable oil </li>
</ul><div style="text-align: left;"><i><b>Directions: </b></i></div><ol style="text-align: left;"><li>First, to prepare the broth, put the meat in a 2-quart (2-liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil. </li>
<li>Skim the scum continuously with a slotted spoon while it is starting to boil and continue skimming until it comes to a full boil. </li>
<li>Add salt, pepper, bay leaves, and reduce the heat so the meat boils gently until done. </li>
<li>Take out the meat. </li>
<li>Peel and cut the potatoes and add to the saucepan. </li>
<li>Bring to a boil again and cook until the potatoes are almost done. </li>
<li>Chop the onion and sauté in a skillet in hot butter or vegetable oil about 5 minutes, then add flour and again sauté. </li>
<li>Wash and chop the sorrel and add to the onions to sauté for a few minutes. </li>
<li>Add everything to the saucepan. </li>
<li>Cook 10-15 minutes. </li>
<li>Boil the eggs about 10 minutes. (1 egg for each serving plate). </li>
<li>When serving, halve the eggs and add the 2 halves and sour cream to each plate. Sprinkle with freshly chopped dill and/or parsley. ENJOY!!!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com1tag:blogger.com,1999:blog-8022991039770347956.post-90227247247140101562011-03-20T14:23:00.000-04:002011-03-20T14:23:39.517-04:00Omelette with Cheese & Green Onions<div dir="ltr" style="text-align: left;" trbidi="on"><b>If you have to cook something very quickly – this is the recipe! Just 5 minutes, and you have a great meal! </b><i><b><br />
Ingredients: </b></i><br />
<ul style="text-align: left;"><li>3 eggs </li>
<li>1/8 lb (50 g) grated cheese </li>
<li>1/8 lb (50 g) soft inside part of white loaf </li>
<li>3 tablespoons milk </li>
<li>1 tablespoon unsalted butter </li>
<li>1 tablespoon finely chopped green onion </li>
<li>Salt, pepper to taste </li>
</ul><div style="text-align: left;"><i><b>Directions: </b></i></div><ol style="text-align: left;"><li>Soak the soft part of a bread loaf in milk. </li>
<li>Add eggs and beat well. </li>
<li>Add cheese, green onion, salt, pepper. </li>
<li>Pour the mixture onto a hot buttered skillet. </li>
<li>Shake the skillet while cooking to make sure that the eggs fry evenly. </li>
<li>When eggs start to thicken, roll the sides of the omelette to the center to make an oval shape. </li>
<li>Fry until ready (the mixture becomes thick), and turn the omelette out onto a plate (so the folded edges are on bottom) or just fold it. </li>
<li>(You can also bake the omelette in the oven.) </li>
<li>The omelette will be really fluffy if you separate the whites and beat them unlit foamy before adding to the rest of the mixture to cook. When serving, add butter and sprinkle with freshly chopped dill and/or parsley. ENJOY!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com1tag:blogger.com,1999:blog-8022991039770347956.post-43225575062406940122011-03-19T16:55:00.001-04:002011-03-19T16:57:20.925-04:00Rice Pilaf ("Plov") with Raisins<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Ingredients: </b></i><br />
<ul style="text-align: left;"><li>2 cups uncooked rice </li>
<li>1/4 lb (100 g) raisins </li>
<li>1/2 cup melted unsalted butter </li>
<li>2 tablespoons unsalted butter </li>
<li>Nuts (cashew or other) to taste </li>
<li>Salt </li>
</ul><div style="text-align: left;"><i><b>Directions: </b></i></div><ol style="text-align: left;"><li>Wash the rice and soak it in boiled hot water for 10-15 minutes. </li>
<li>Put the rice in a saucepan with boiling salted water and cook until ready. </li>
<li>Drain the cooked rice in a colander. </li>
<li>Put the drained rice back into the saucepan. </li>
<li>Pour the melted butter on the top of the rice. </li>
<li>Cover well and simmer on very low heat 20-25 minutes. </li>
<li>Wash and soak the raisins in hot water. </li>
<li>Fry the plumped raisins in hot butter on a separate skillet. </li>
<li>When serving, put a small piece of butter on each plate, cover it with rice, and put the fried raisins on top (you can add nuts to taste).</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com1tag:blogger.com,1999:blog-8022991039770347956.post-34595210681327110832011-03-18T15:01:00.003-04:002013-01-02T23:01:16.608-05:00Split Pea Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwH0tAsm_tvupPccM0Nk2EZFLwF-VaLJhKdw2bzTlyjcTdSvot4_9wX4VzoidttNJzcU88MmLQxbXFRharbTbLHdFAtPfQgowoExiYAxJpz11EpaKDLLE4r9M67tqMHXTEUhOBRmYixM/s1600/split-pea-soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Split Pea Soup" border="0" height="119" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfwH0tAsm_tvupPccM0Nk2EZFLwF-VaLJhKdw2bzTlyjcTdSvot4_9wX4VzoidttNJzcU88MmLQxbXFRharbTbLHdFAtPfQgowoExiYAxJpz11EpaKDLLE4r9M67tqMHXTEUhOBRmYixM/s200/split-pea-soup.JPG" title="Split Pea Soup" width="200" /></a></div>
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<i><b> A healthy and scrumptious comfort food! </b></i><br />
<i><b>Ingredients: </b></i><br />
<ul style="text-align: left;">
<li>1/2 lb meat (beef, pork, or chicken); or smoked bacon or brisket </li>
<li>1/2 cup uncooked yellow split peas </li>
<li>5-6 medium potatoes </li>
<li>1 small onion </li>
<li>1 carrot </li>
<li>1/2 sweet pepper </li>
<li>1-2 dry bay leaves </li>
<li>Olive (or other vegetable) oil </li>
<li>Salt, pepper to taste </li>
</ul>
<div style="text-align: left;">
<i><b>Directions: </b></i></div>
<ol style="text-align: left;">
<li>Wash and soak the peas in hot boiled water for 30 minutes. </li>
<li>Put the meat in a 3-quart (3-liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil. </li>
<li>Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil. </li>
<li>Add salt, pepper, bay leaves, and reduce the heat so the meat boils gently until done. </li>
<li>Take out the meat. </li>
<li>Add soaked peas and bring to a boil again, skimming the scum. </li>
<li>Peel and cut the potatoes and add to the saucepan. </li>
<li>Bring to boil again and cook until the peas and potatoes are almost ready. </li>
<li>Peel and grate the carrot, chop the onion and sweet pepper and sauté in hot olive (or other vegetable) oil in a skillet on medium heat about 5 minute or until you can smell the vegetables. </li>
<li>Put the mixture into the saucepan. </li>
<li>Simmer gently about 5 minutes. </li>
<li>Serve with a dollop of sour cream. Also, you can sprinkle each bowl with freshly chopped dill and add croutons. ENJOY!!!</li>
</ol>
<div style="text-align: left;">
</div>
</div>
MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com1tag:blogger.com,1999:blog-8022991039770347956.post-19070902117230494352011-03-14T12:01:00.005-04:002011-03-15T17:44:31.602-04:00Rice Pilaf ("Plov")<div dir="ltr" style="text-align: left;" trbidi="on"><b>Pilaf (also called pilau, pilav, pulao) is a very popular rice dish with a great variety of cooking methods!</b><i><b><br />
Ingredients:</b></i><br />
<ul style="text-align: left;"><li>1 lb (400 g) mutton, lamb or beef</li>
<li>2-3 cups uncooked rice</li>
<li>1/2-3/4 lb (200-300 g) carrots</li>
<li>1/2 lb (200 g) onions</li>
<li>1/2 lb (200 g) beef fat or vegetable oil</li>
<li>Salt, pepper, spices to taste</li>
</ul><div style="text-align: left;"><i><b>Directions:</b></i></div><ol style="text-align: left;"><li>Cut the meat into small pieces and fry in a skillet (it’s better to use cast-iron pan) in very hot fat or oil.</li>
<li>Julienne the onions and carrots and add to the meat.</li>
<li>Fry several minutes until the onions are tender and then add 3.5-4 cups of water, salt, pepper, and bring to a boil.</li>
<li>Wash and drain the rice 3-4 times. Add to the meat and mix evenly.</li>
<li>When the water boils away, poke several "holes" in the rice mixture so the bottom of the skillet is exposed (use the handle of a wooden spoon).</li>
<li>To avoid burning, pour in 1-2 tablespoons water into each "hole."</li>
<li>Cover the skillet and cook on low heat 25-30 minutes (until the meat is ready).</li>
<li>When serving, plate the rice in the shape of a hill, place the meat on the top, and sprinkle with julienned fresh onion. ENJOY!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com1tag:blogger.com,1999:blog-8022991039770347956.post-545280297796852662011-03-14T11:30:00.001-04:002011-03-14T12:43:12.440-04:00Potato Pancakes<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Ingredients:</b></i><br />
<ul style="text-align: left;"><li>1.1 lb (500 g) uncooked potatoes</li>
<li>1/2 cup all-purpose flour</li>
<li>1 package active dry yeast</li>
<li>2 tablespoons butter</li>
<li>1 egg (optional)</li>
<li>Vegetable oil</li>
<li>Salt to taste</li>
</ul><div style="text-align: left;"><i><b>Directions:</b></i></div><ol style="text-align: left;"><li>Peel the potatoes and grate them (use them right away to avoid darkening).</li>
<li>Put the potatoes in a large bowl and add the yeast previously dissolved in 1/4 cup warm water.</li>
<li>Add salt, flour, egg (optional).</li>
<li>Mix well and put the batter in a warm place to rise.</li>
<li>Use a large tablespoon to put the batter on a very hot skillet in vegetable oil. Cook on both sides several minutes until golden-brown.</li>
<li>Serve hot with sour cream or butter. ENJOY!!!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com1tag:blogger.com,1999:blog-8022991039770347956.post-33288520004592396992011-03-13T16:21:00.002-04:002011-03-14T11:42:51.148-04:00Crêpes with Apple Filling ("Nalistniki")<div dir="ltr" style="text-align: left;" trbidi="on">Also called "Nalesniki".<br />
<i><b>Ingredients: </b></i><br />
<ul style="text-align: left;"><li>2 eggs </li>
<li>2-3 tablespoons sugar </li>
<li>1-2 teaspoons pure vanilla extract </li>
<li>Pinch of salt </li>
<li>1/2 liter (1/2 quart) milk </li>
<li>1.5-2 cups all-purpose flour </li>
<li>Vegetable oil </li>
<li>1 table spoon butter</li>
</ul><div style="text-align: left;"><b><i>Filling: </i></b></div><ul style="text-align: left;"><li>4-5 apples </li>
<li>Sugar to taste </li>
</ul><div style="text-align: left;"><i><b>Directions: </b></i></div><ol style="text-align: left;"><li>Whisk the eggs well with sugar; add salt, vanilla, and milk. </li>
<li>Gradually add flour, melted butter and mix well. The batter must be thin. </li>
<li>Heat the skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet). </li>
<li>When the bottom of the crepe is golden-brown, carefully flip it. </li>
<li>Put 2-3 teaspoons of apple filling and 1-2 teaspoons sugar on each crêpe (crepe) (close to the edge); roll it, tuck in the ends, and finish rolling. </li>
<li>Fry just one side (where the edge is after the final roll, so the frying will seal it) on low heat until golden-brown. ENJOY! </li>
</ol><div style="text-align: left;"><i><b>Filling: </b></i></div><ol style="text-align: left;"><li>Peel and core the apples, take out the seeds. </li>
<li>Grate the apples coarsely. </li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com1tag:blogger.com,1999:blog-8022991039770347956.post-6094396513504047582011-03-13T13:58:00.001-04:002011-03-14T18:58:55.651-04:00Potato Cutlets ("Kotleti")<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Ingredients:</b></i><br />
<ul style="text-align: left;"><li>2.5 lb (1 kg) potatoes</li>
<li>2 eggs</li>
<li>1/2 cup all-purpose flour</li>
<li>4 tablespoons butter</li>
<li>1 medium onion (optional)</li>
<li>Grounded bread crumbs </li>
<li>Vegetable oil</li>
<li>Salt, pepper to taste</li>
</ul><i><b>Directions:</b></i><br />
<ol style="text-align: left;"><li>Peel the potatoes and cook until knife tender.</li>
<li>Drain the water from the potatoes and dry them. </li>
<li>While hot, mash the potatoes; add butter, raw eggs (whole or just the yolks), salt, and pepper.</li>
<li>You can add a finely chopped sauteed onion (optional).</li>
<li>Mix the mashed potato mixture.</li>
<li>Take 1 tablespoon of the mixture and form an oval cutlet; roll in some flour or grounded bread crumbs.</li>
<li>Fry in vegetable oil on both sides until golden-brown.</li>
<li>Serve with a mushroom sauce. ENJOY!!</li>
</ol></div>MDChttp://www.blogger.com/profile/12464023645227346720noreply@blogger.com1