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March 19th, 2012, 08:09 PM
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Nicole
Join Date: Jan 2010
Posts: 10,759
Weel 13 Russian

RUSSIAN CABBAGE ROLLS

Read more about it at Cooks.com - Recipe - Russian Cabbage Rolls
Content Copyright © 2012 Cooks.com - All rights reserved.

3/4 c. uncooked rice
1 tsp. sea salt
1 1/2 cups water
1/2 tsp. freshly ground black pepper
1/2 tsp. hot paprika
1 tsp. minced garlic
6 large cabbage leaves
1 lb. lean ground beef
1 can Campbell's Tomato Soup (reduce sodium)
3/4 c. chopped onion
1/2 c. low fat sour cream
2 tbsp. low fat grated cheddar cheese

Cook rice in boiling salted water (1 teaspoon salt) in a tightly covered pan for 15 minutes.
Combine meat, onion, seasonings and cooked rice. Blanch cabbage leaves in a small amount of boiling water in covered pan two for to three minutes.

Divide meat mixture into six portions. Wrap in cabbage leaves and secure with toothpicks.

Place cabbage rolls in a 6x8-inch casserole. Combine soup and cream and pour over rolls.

Sprinkle cheese on top, cover casserole and bake for 1 1/2 hours in a preheated 375°F oven. Note: These can be cooked in a slow cooker on high for 2 hours or until cabbage is tender.

Makes 6.


MILDRED'S RUSSIAN POTATOE CAKES

Read more about it at Cooks.com - Recipe - Mildred's Russian Potatoe Cakes
Content Copyright © 2012 Cooks.com - All rights reserved.

5 potatoes medium to large
2 egg
1 c. of flour
1 large onion
1 large tub of sour cream

Peel 5 large potatoes uncooked shred potatoes in large mixing bowel. Shred 1 peeled onion into bowl also, In another bowl beat 2 eggs, Combine the flour and eggs into the bowl with potatoes and onion. Mix by hand not using any machine to get best results. Make small patties and cook in a lighty greased pan until golden brown on both sides.
Serve with loads of sour cream and enjoy.

From the old country of Russia. Forgive spelling please ? Have not been here long in this country.



Submitted by: Mildred Kenna


RUSSIAN FUDGE (GLUTEN FREE)

Read more about it at Cooks.com - Recipe - Russian Fudge (Gluten Free)
Content Copyright © 2012 Cooks.com - All rights reserved.

1/2 cup milk
1/2 tin of sweetened condensed milk
1/2 cup butter
1 teaspoon of Golden Syrup
1/2 teaspoon salt
3 cups sugar
almonds (optional)

Grease a large square plate. Heat milk in a medium pot on high, add sugar until dissolved. Add condensed milk, butter, Golden Syrup and salt.
Boil for 30 minutes, stirring frequently. Once fudge is thick and has gone brown, it should be finished.

Pour the fudge into the greased plate and wait until fudge has set (solid). Cut into squares.

Enjoy!



Submitted by: Michaela Liew


AUTHENTIC RUSSIAN BEEF STROGANOFF

Read more about it at Cooks.com - Recipe - Authentic Russian Beef Stroganoff
Content Copyright © 2012 Cooks.com - All rights reserved.

2 lbs. steak, cut bite size
2 med. onions, finely chopped
1/2 c. tomato juice
2 tbsp. Wondra flour
4 tbsp. butter
1/2 tsp. salt
1/2 tsp. dry mustard
1 tsp. paprika
1 lb. mushrooms, sliced
1 clove garlic, minced
1/2 c. Burgundy wine
1 pkg. beef broth mix
1 c. sour cream
1/4 tsp. white pepper
2 tsp. parsley flakes
Sprigs of parsley for garnish

Saute onions and garlic in 2 teaspoons butter, just until translucent. Keep warm. Quickly saute mushrooms in 2 teaspoons of butter. Keep warm. Quickly brown steak in 2 teaspoons of butter. Mix meat with onions and mushrooms, set aside and keep warm.
In a double boiler, combine the liquid ingredients, except for sour cream. Add flour and spices, mix well. When hot, add the remaining 2 tablespoons of butter. Stir until thickened. Remove from heat, add sour cream. Mix liquid mixture with the meat mixture. Let stand for 25 minutes on warm. Heat until hot for 5 minutes. Serve over noodles or rice. Garnish each serving with a dollop of sour cream and a sprig of fresh parsley. Serves 4 to 6.


EASY RUSSIAN PIROSHKI

Read more about it at Cooks.com - Recipe - Easy Russian Piroshki
Content Copyright © 2012 Cooks.com - All rights reserved.

3 loaves frozen bread dough, thawed
3 med. onions, chopped
1 med. head of cabbage, chopped
1 1/2 lbs. ground beef
Salt & pepper to taste

Brown beef and onion in heavy skillet in a small amount of oil. Add cabbage, salt and pepper (don't drain). Steam until cabbage is tender and lightly brown, let cool. Roll dough 1/4" thick and cut in 2 1/2" squares. Place 2 heaping tablespoons of mixture on top of square in the center. Place another square on top, pinch the side together. Brush on a little butter. Put into greased pan. Let rise 15 to 20 minutes. Bake at 350 degrees for 25 to 30 minutes, until brown

PIROSHKI (Russian Dumplings)

Read more about it at Cooks.com - Recipe - Piroshki (Russian Dumplings)
Content Copyright © 2012 Cooks.com - All rights reserved.

MEAT FILLING:

1/4 c. butter
1 med. onion, cut fine
1 tsp. salt
1 lb. ground beef
2 eggs
4 drops Tabasco
1/4 tsp. pepper
2 tbsp. minced parsley or celery

SOUR CREAM DOUGH:

3 1/2 c. sifted flour
1 tsp. baking powder
1/2 c. butter
2 eggs, beaten
1 c. sour cream

To make filling: Melt butter in large frying pan. Add onions and saute for 4 minutes until golden. Do not brown. Add meat and cook over medium heat 12-15 minutes until brown and crumbly. Drain off fat. Stir in parsley, salt, pepper, Tabasco and eggs; mix well. Put mixture in bowl and chill.
To make dough: Sift together in large bowl, flour and baking powder. Cut in butter until particles like cornmeal. Stir in eggs and sour cream. Mix to form dough. Knead lightly until mixture is a smooth ball. Wrap in plastic and chill 2-4 hours.

Roll out dough to 1/8 inch thickness. Cut 5 inch rounds, rerolling and cutting to make 18 rounds. Place about 2 tablespoons of filling in center of each circle. Using pastry brush, coat edges with beaten egg. Fold dough over and shape into moons. Press edges firmly together. Place on ungreased cookie sheet and brush tops with beaten egg.

Chill 1 hour. Preheat oven to 400 degrees and bake 25-30 minutes until golden brown. Makes 18 piroshki.

Meat Piroshki (Belyashi)



f you liked the potato or apple pirojki, you will love these meat filled Belyashi! Some people refer to theses as chebureki, but chebureki are usually made with raw meat and have a thinner dough. The dough is so easy when using a Breadmaker, but it can also be done using a KitchenAid mixer or by hand. Serve these by themselves or pair them with that awesome garlic dip you might recall from the potato piroshki. I know these are originally made with lamb, but turkey and beef are more practical and the flavor is fantastic!


Ingredients for the Dough:

1 1/2 tablespoons oil

15 oz warm water

4 cups all-purpose flour (divided)

1 teaspoon salt

1 tablespoon Active Dry Yeast


Ingredients for the Meat Filling:

1 lb ground turkey

1 lb ground beef (Fat content: 80/20)

2 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper

1/2 tsp garlic powder

1/2 large onion, finely diced

1 medium carrot, finely grated

3 tbsp dill

2 tbsp mayonnaise

1/2 cup warm water


Other Ingredients:

Enough canola oil to go half-way up the side of the piroshky when frying.

Lots of extra flour to dust the cutting board (I probably use at least 1/2 cup extra flour)


Ingredients for Garlic Dip – “Vmochanka” (this is for one serving, so increase it accordingly):

1/4 cup warm water

1 tbsp olive oil (you can use any kind of oil really)

1 garlic clove, pressed

1/2 tsp salt


How to Make Russian Pirojki (Chebureki) Dough:

1. The easiest way to do this is in a bread maker. If you have one, set it to the dough setting and add the ingredients in the following order: Oil, water, 2 cups flour, salt, sugar, 2 cups flour, yeast.

A bread maker will do the following: mix, let dough rise, mix again and let the dough rise (It takes about 1 to 1 1/2 hours) and once it’s done in the bread maker, its ready to go.

You can also make this dough using a stand mixer with a dough hook on speed 2(mix all the ingredients together, let rise, mix again and then let it rise in a warm place (like the oven). (It should be 2 to 2 1/2 times in volume). While it’s rising, work on the meat filling for piroshki – see below.

2. Put the finished dough onto a well floured cutting board, dust the dough with flour and with well-floured hands, shape it into a large log.

It will rise more as you make the piroshki

3. Cut off pieces one at a time about 3/4″ thick.

4. Place the piece of dough over your well-floured hand (dough will be sticky) and shape it into a 3″ to 4″ circle using your hands. Do not put flour on the side where you are going to put the meat, otherwise the sides won’t seal.

5. Stir the meat mix to distribute the juices. Place 1 heaping tablespoon of meat filling in the center.Cover the meat with the sides of the dough (being careful not to let oils or juices seep out), and pinch the edges together to seal the dough. Flatten the pirojki slightly to make them a more uniform size.

Notes: It helps to wash your hands half-way through the process to keep the dough from really sticking to your hand. And keep those hands well-floured!

6. Heat oil in a large, deep, heavy-bottomed pan or cast iron dutch oven. There should be enough oil to cover the pirojki half-way up the side.

7. Place them in the hot oil (about 330 degrees F) and fry until deep golden brown on each side. Sometimes they puff up a lot on one side so you may end up with a third side that needs to be fried.

8. Place on paper towels to cool and enjoy! Try the garlic dip – it’s GOOD!


How to Make Meat filling for Belyashi:

1. Heat a large skillet over medium/high heat. Brown ground beef and turkey, breaking it up into small pieces with a spatula. Season meat with 1/2 tsp salt, 1/ tsp pepper and 1/2 tsp garlic powder.

2. When the meat is almost done, add diced onion and saute 5 minutes, stirring occasionally.

3. Add shredded carrots and saute another 3 minutes, stirring occasionally.

4. Add 3 tbsp dill, mix well.

5. Add mayo, stir well.

6. Stir in 1/2 cup water to moisten the meat mix. Transfer meat mix to a bowl and let cool to warm or room temperature.




Meat Piroshki (Belyashi)
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Last edited by Happy Song; March 20th, 2012 at 06:05 AM.
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