Baked Turnover
Combine the flour and cold butter in a processor or cut the butter with a
pastry cutter into coarse crumbs. Add the egg yolks, salt, and cream and
process or knead lightly until... Read More
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Baklazhannaya Ikra (Eggplant Caviar Odessa St
Preheat the oven to 375 Degrees F. Pierce the
eggplant in several places with a knife and bake, on a
baking sheet, until soft, about 50 minutes, turing
midway through the b... Read More
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Beet Juice
Scrub beets, pare and cut into quarters. Place in a clean jar or crock
and sprinkle with the salt. Boil the water and pour into the jar. Cook,
add the bread to aid in the ferm... Read More
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Bitokes A La Russe- Russian Hamburgers (Jvn)
Add nutmeg, salt, pepper and 6T butter to meat. Roll
into 8 balls. Coat with breadcrumbs. Flatten into
hamburger shape. Scor tops of patties in a crisscross.
Brown... Read More
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Blinchaty Pirog
-CREPES-
1 tb Oil
4 oz Flour; sifted
10 oz Non-fat milk
1 Egg
1 Egg yolk
ds Salt & pepper
--SAUCE--
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Borscht From Kiev
All ingredients marked with the { * } are to be placed in a small
cloth bag. Tie the bag shut and place into the stock pot. Place meat
bones, meat, and water in alarge stock pot and... Read More
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Botvinia<Cold, Green Vegetable Soup W/ Fish>
Boil 3 quarts of water in a large pan. When boiling
briskly add the spinach and the sorrel. Cook uncovered
at a brisk boil for 6-8 minutes. drain water off, wash
vegetables ... Read More
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Bulitsikov's Eels
Make a layer of onions and potatos on the bottom of a
large heavy pot. Mix the sal, pepper, & flour
together, set aside. Slice the eels into small pieces
and make alayer on... Read More
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Chai Po-Russki (Russian Tea)
Combine fruit slices, cinnamon, cloves, and water in a
large non- aluminum saucepan; bring to a boil. Boil 5
minutes. Press mixture through a strainer, discarding
pulp and... Read More
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Chicken Gorky
Brown chicken in butter with the chopped onions. Pour
heated vodka over the chicken & onions. Add the
garlic, salt, pepper, & parsley. Remove chicken from
the pan, dredge in... Read More
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Chicken Kotletki With Sour Cream Sauce
Filling: Melt butter in skillet and over med.high
heat, saute mushrooms with salt and a pinch of pepper
until mushrooms are browned and liquid has evaporated.
Remove one tb... Read More
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Chicken Patichki
1. Cut chicken into 1 inch cubes; set aside in a medium sized bowl.
2. Puree onion and garlic in a food processor until fairly smooth. Remove and t
oss with chicken, salt and pepper. Cove... Read More
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Filbert Filling
Roast the nuts in a heavy skillet, rub lightly to remove some of the skin,
and grate fine in a processor or a nut grinder. Mix in the sugar,
vanilla, and enough sour cream (you ... Read More
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Fish Aspic
Wast the whole fish and fish heads in cold water. Run a knife over the
fish, scraping from tail to head, to remove any leftover scales. Rinse
the gut cavity. Cut off the head ... Read More
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Forshmak
Put 1 qt of milk into a bowl and soak the herring in it overnight..
remove the and pat dry being sure to remove any and all bones.
Coaresly chop the herring.
Fry the onions ... Read More
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Georgian (Russia) Garlic Salad (Aka Marinated Garlic)
Start by peeling all that garlic. Now bring a saucepan of water to
boil. Once the water is boiling, turn off heat and drop garlic cloves
into hot water. Let sit in water for 3 to ... Read More
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Georgian Cheese Pastries
1. Prepare Pastry: Place flour, salt, cream of tartar
and butter in food processor. Whirl until texture of
coarse meal. Add water. Whirl just until combined and
mixture begi... Read More
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Golubtsi
Pour boiling water over a head of cabbage with the
stem removed. Separate leaves from head and trim the
veins. Dice the onions and carrots fine and saute
until the onions ar... Read More
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Gutap- Kazakh Deep-Fried Herb Fritters
DOUGH:
Place the flour into a deep mixing bowl. Make a hollow
in the center. Add the water into the hollow, salt, &
2 T of the butter. Stir slowly untilk all of the
... Read More
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Holubtsi Z Rizhom I Hribami (Stuffed Cabbage)
Calories per serving: 387
Fat grams per serving: 2 Approx. Cook
Time: 1:20
Soak the dried mushrooms in 1 cup water for one hour.
Drain th... Read More
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Irene's Hot Borscht
Peel beets, add to water in a large pot and bring to a boil. Cook until
done, about 45 minutes. Add salt. Remove beets from water and set aside to
cool.
Peel potatoes and cu... Read More
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Kartopliana Nachynka (Potato-Cheese Filling F
* This may be substituted with a goat's milk cheese
such as feta Peel and quarter the potatoes, cover with
water, and cook until soft. Meanwhile, cook the
chopped onions in ... Read More
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Kirsov's Pudding
* Honey may be substituted for molasses. I had this
dish made both ways. Preheat oven to 350 degrees F.
Grease a 2 qt. baking dish. Beat eggs, add the
molasses or honey, mel... Read More
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Kishke (Stuffed Derma)
1. Char the liver over charcoal or under a gas or electric broiler to
kosher. Cut the liver into 1/4-inch cubes. If used, boil the lung in
water for 1/2 hour. Cool and cut into ... Read More
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Kotlety Pozharskie<Ground Chicken Cutlets>
Put 5 bread slices in abowl and pour in the milk. Soak
the bread for 15 minutes. Squeeze the bread dry being
careful not to tear it up. Grind the chicken fine then
combine w... Read More
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Kotmis Satsivi
Dry chicken inside & out. Melt the butter and oil
together then brush chicken with this mixture until
completely coated. Preheat oven to 475 degrees F.
Place chicken on its ... Read More
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Kotonjata (Christmas Candy)
Select desired number of even colored (not spotted)
quince. I use 13 large quince. Wash and peel as you
would an apple. Use a shredder and grate on largest
holes. Place ... Read More
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Kulich
--SUGAR GLAZE--
1 c Confectioners' sugar
Reserved soaking rum
2 ts Lemon juice
1 ts Water
1. Soak raisins in rum for at least 30 ... Read More
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Kurinoye File So Smorchkani (Stuffed Chicken B
Bring 1/2 cup of the chicken stock to a boil and pour
over the morels in a heatproof bowl. Soak for 1 hour,
then drain, (Reserve the liquid) and chop fine.
Strain the soaki... Read More
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Kuritsa S Paprikoy (Chicken Paprikash)
Approx. Cook
Time: 1:00 Melt the butter in a large Dutch oven over
medium-low heat. Add the onion and saut?, stirring
occasionally, un... Read More
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European 