Saturday, November 29, 2008

Chicken Meatballs with Vegetables

Ingredients:

0.5 lb ground chicken meat
3 medium potatoes
3 medium cucumbers, or 1 large English cucumber
3 hard-boiled eggs
0.25 lb boiled (or canned) green peas
1 bunch Italian parsley
1 tbsp cream of wheat
Salt, pepper, sauce on taste

Method:

Boil the potatoes, peel, and cut into small cubes.
Wash the cucumbers, and cut into stripes.
Peel the eggs, and grate.
Wash the parsley, and cut thinly.

Mix ground chicken with cream of wheat , salt and pepper, make small balls out of the mix, and place them in the boiling chicken broth.

Boil for 10-15 minutes.
Place the meatballs on a serving plate.

Put the potatoes and cucumber pieces around the meatballs, and sprinkle with green peas, ground eggs, and parsley greens.

Serve with your favorite sauce (optional).

Saturday, November 22, 2008

Hot buterbrodes with Mushrooms and Cheese

Ingredients for 4:

2 Russian rye bread slices per portion (The Russian version of rye bread seems to be the best for this recipe)
8 cheese slices
1.5 lb champignons
1 onion
3 tbsp butter or margarine
8 tbsp whipping cream
8 tbsp Cherry
2 tbsp Italian parsley green cuts
Salt and pepper on taste

Method:

Cut bread crusts.
Grate mushrooms and onions together, and simmer them with butter or margarine, with medium heating, stirring occasionally.

When the liquid evaporates, add Cherry and whipping cream, then add salt and pepper, and simmer for about 3 minutes. Then, mix with parsley greens, and set aside.

Grease every bread slice with margarine or butter on both sides, and fry on a skillet for 1-2 minutes per side.

Put the hot mushroom-onions mix on every bread slice, cover with a cheese slice, and broil with high heating for 2-3 minutes, or fry under a lid on the skillet until the cheese melts.

Serve hot or warm, decorate with tomato slices (optional).

Saturday, November 15, 2008

Root Beets with Sour Cream

Ingredients:

1 lb beets
0.5 lb sour cream
½ cup onions, cut into small cubes
2 garlic cloves
1 tbsp ground horseradish
1 tbsp sugar
1 tsp 6% vinegar

Method:

Bake the beets in an oven until they are mild.

Cool, peel, and ground using a large grater.

Grate garlic, and mix with ground horseradish, onions, salt, sugar, vinegar, and sour cream.

Blend them together, mix with beets, and let sit for 20 minutes at room temperature.

Serve with rye bread.

Saturday, November 08, 2008

Quick Salad

Ingredients for 2:

1 boiled chicken breast
½ English cucumber
2 hard-boiled eggs
2 cups marinated mushrooms
1 can yellow corn (or ½ lb boiled corn)
7 walnuts, peeled and cut into medium pieces
Spices and dressings on taste

Method:

Cut chicken, cucumber, eggs, and mushrooms into medium pieces, mix all ingredients, stir, add salt and dressing, stir well.
Let sit in a room temperature for 1 hour, and serve.

Note:

Preferable dressings – Mayo, or an aromatic vegetable oil, or a sour-cream-Mayo mix.

Saturday, November 01, 2008

Eggplants Appetizer

Ingredients:

2 small eggplants,or 1 lb
2 medium onions
2 hardboiled eggs
1 small garlic clove
3 tbsp vegetable oil
Greens and salt on taste

Method:
Peel the eggplants, cut into halves, and sprinkle with vegetable oil.
Pre-heat an oven to 380-400 F (180-200 C), and bake the eggplants until they turn soft (check it with a fork).

Peel and thinly cut the onions, and fry them with the vegetable oil until they become soft as well, and turn golden colored.

Grate eggplants, onions, eggs, and pressed garlic together, pour the mix in with the oil in which you cooked the onions, sprinkle with salt and greens.

Serve hot or cold.