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Basic Chicken Kiev
Beef Piroski
Best Beef Stroganoff
Borscht
Cabbage Rolls
Russian Walnut Chicken
Salmon Stroganov
Shrimp in Czarina Sauce
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| 4 | boned, skinned chicken breasts |
| 1 | cup unsalted butter |
| 2 | tablespoons minced parsley |
| 2 | tablespoons finely snipped chives |
| 1/2 | teaspoon kosher salt |
| 3/4 | teaspoon pepper |
| 2 | cups flour |
| 2 | beaten eggs |
| 2 | cups dry breadcrumbs |
| vegetable oil, for frying |
Cut each chicken breast in 1/2 and pound the pieces between sheets of plastic wrap till they are 1/4 inch thick. Blend the parsley, chives, salt and pepper, set aside. Divide the butter into 8 pieces, roll each piece in herb mixture. Place a butter ball in the center of each chicken piece and roll each one up in such a way that the butter is completely enclosed. Secure the rolls with a toothpick. Dust the rolls with flour, dip them in the beaten egg, and roll them in the bread crumbs. Deep-fry the chicken in medium-hot oil till golden brown, about 5-7 minutes. Serve with SHOESTRING POTATOES
Nutrition Facts
Amount Per Serving:
Calories 573 - Calories from Fat 260
Percent Total Calories From: Fat 45%, Protein 25%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 29g, Saturated Fat 16g, Cholesterol 185mg, Sodium 429mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 36g, Vitamin A 1094 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units
| 2 | cups scalded milk |
| 1/4 | cup sugar |
| 1 | tablespoon lard or vegetable shortening |
| 2 | teaspoons kosher salt |
| 1 | package active dry yeast |
| 1/4 | cup warm (105-110 deg) water |
| 8 to 6 | cups flour |
| 1/4 | cup unsalted butter |
| 2 | cups small dice onions |
| 1 | pound ground round |
| 1 | tablespoon flour |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon pepper |
| oil, for frying |
COMBINE MILK, SUGAR, SHORTENING, AND SALT-MIX WELL
DISSOLVE YEAST IN WARM WATER, ALLOW TO STAND FOR 5-10 MINUTES
ADD YEAST MIXTURE TO MILK MIXTURE-MIX WELL
ADD HALF THE FLOUR-MIX WELL
CONTINUE MIXING IN FLOUR UNTIL MIXTURE MAKES A SOFT DOUGH PLACE INTO A GREASED BOWL, TURN TO COAT, AND ALLOW TO RISE FOR 1 HOUR
TURNOUT ONTO A LIGHTLY FLOURED BOARD AND KNEAD FOR 5-10 MINUTES
PLACE INTO A BOWL, COVER, AND LET RISE UNTIL DOUBLED
TURNOUT ONTO A FLOURED BOARD AND KNEAD FOR ANOTHER 5-10 MINUTES
DIVIDE INTO EQUAL PORTIONS
COVER AND SET ASIDE
HEAT BUTTER IN A SKILLET, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 8-10 MINUTES, TO BROWN SLIGHTLY ADD BEEF AND FLOUR
HEAT AND STIR FOR 6-8 MINUTES, UNTIL MEAT IS COOKED
REMOVE FROM HEAT
SEASON TO TASTE WITH SALT AND PEPPER
ROLLOUT DOUGH BALLS TO A THICKNESS OF 1/4-INCH
DIVIDE FILLING BETWEEN PORTIONS
FOLD DOUGH OVER FILLING, PRESS EDGES FIRMLY TO SEAL
HEAT OIL TO 365-370 DEGREES
ADD 2-3 PIROSHKI AND FRY UNTIL GOLDEN ON BOTH SIDES
DRAIN ON A COOLING RACK AND BLOT WITH PAPER TOWELS
KEEP WARM
REPEAT WITH REMAINING PIROSHKI
SERVE HOT OR WAR
Nutrition Facts
Amount Per Serving:
Calories 337 - Calories from Fat 122
Percent Total Calories From: Fat 36%, Protein 13%, Carbohydrate 51%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 6g, Cholesterol 36mg, Sodium 367mg, Total Carbohydrate 43g, Dietary Fiber 0g, Sugars 0g, Protein 11g, Vitamin A 147 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 2 | pounds beef tri-tip roast |
| 1/4 | cup unsalted butter |
| 1/2 | cup minced onion |
| 1/2 | pound sliced mushroom |
| 1 | cup sour cream |
| 1/4 | teaspoon kosher salt |
| 1 | pinch freshly grated nutmeg |
| 1/4 | teaspoon fresh ground white pepper |
| 4 | cups hot cooked noodles |
CUT BEEF INTO THIN STRIPS
HEAT HALF THE BUTTER IN A SAUCEPOT, OVER A MEDIUM FLAME
ADD THE ONIONS, HEAT AND STIR FOR 5-6 MINUTES, UNTIL SOFTENED
RAISE HEAT TO MODERATE
ADD BEEF, HEAT AND STIR FOR 2-3 MINUTES, UNTIL NO PINK REMAINS
REMOVE FROM HEAT, KEEP WARM
HEAT REMAINING BUTTER IN A SAUTE PAN, OVER A MODERATE FLAME
ADD MUSHROOMS, HEAT AND STIR UNTIL MOISTURE HAS EVAPORATED
REMOVE FROM HEAT
STIR IN SOUR CREAM-MIX WELL
SEASON WITH SALT, NUTMEG, AND WHITE PEPPER
ARRANGE A BED OF NOODLES ON A SERVING PLATTER
TOP WITH BEEF MIXTURE
GARNISH WITH MUSHROOMS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 872 - Calories from Fat 379
Percent Total Calories From: Fat 43%, Protein 35%, Carbohydrate 22%
Totals and Percent Daily Values (2000 calories): Fat 42g, Saturated Fat 18g, Cholesterol 291mg, Sodium 587mg, Total Carbohydrate 47g, Dietary Fiber 1g, Sugars 0g, Protein 76g, Vitamin A 736 units, Vitamin C 4 units, Calcium 0 units, Iron 8 units
| 5 | beets, peeled |
| 6 | cups water |
| 1 | chopped onion |
| 1 | cup tomato puree |
| 1 | tablespoon strained fresh lemon juice |
| 1 | teaspoon sugar |
| 1/2 | teaspoon minced fresh dill weed |
| salt | |
| pepper | |
| 1/4 | cup sour cream |
Grate beets and combine with onion and water in a heavy kettle. Bring to a boil; cover and simmer about 45 minutes. Add tomato, lemon juice, dill, salt and pepper. Cook 45 minutes more. Heat but do not boil. Serve hot or cold topped with sour cream(optional-omit for low-cholest- erol)
Nutrition Facts
Amount Per Serving:
Calories 114 - Calories from Fat 3
Percent Total Calories From: Fat 3%, Protein 12%, Carbohydrate 85%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 394mg, Total Carbohydrate 24g, Dietary Fiber 2g, Sugars 0g, Protein 3g, Vitamin A 843 units, Vitamin C 40 units, Calcium 0 units, Iron 2 units
| 2 | large heads cabbage |
| 1 | cup long grain rice |
| 1/3 | cup boiling water |
| 1 | pound ground round |
| 1 | pound extra lean ground pork |
| 1 | cup small dice onion |
| 2 | beaten eggs |
| 1 | tablespoon kosher salt |
| 1 | teaspoon white pepper |
| 2 | cups sauerkraut, drained |
| 2 | cups tomato sauce |
| 2 | cups tomato concasse |
| 1 | cup sliced onion |
| 2 | tablespoons minced garlic |
| 1/4 | teaspoon caraway seeds |
SIMMER CABBAGE IN SALTED WATER TO COVER, UNTIL TENDER
DRAIN WELL, RESERVING 1/4 CUP COOKING LIQUID
REMOVE ONE LARGE UNTORN LEAF FOR EACH PORTION FROM CABBAGE, SET ASIDE
FINELY CHOP REMAINING CABBAGE
PLACE INTO A DUTCH OVEN
COMBINE RICE AND BOILING WATER IN A SAUCEPAN, OVER A MEDIUM FLAME
COVER AND SIMMER FOR 5-6 MINUTES
REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY
COMBINE RICE, BEEF, PORK, MINCED ONIONS, EGGS, TWO-THIRDS THE SALT, AND HALF THE WHITE PEPPER-MIX WELL
DIVIDE RICE MIXTURE INTO EQUAL PORTIONS AND PLACE 1 PORTION ONTO THE CENTER OF EACH RESERVED CABBAGE LEAF
ROLLUP, FOLDING EDGES IN TO SEAL
PLACE, SEAM SIDE DOWN, ON TOP OF MINCED CABBAGE IN DUTCH OVEN
COVER WITH A LAYER OF SAUERKRAUT
SEASON LIGHTLY WITH SALT AND WHITE PEPPER
POUR TOMATO SAUCE OVER ALL
ARRANGE TOMATO CONCASSE, SLICED ONIONS, AND GARLIC IN DUTCH OVEN
TOP WITH CARAWAY SEEDS
SEASON LIGHTLY WITH SALT AND WHITE PEPPER
PLACE OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 90 MINUTES
REMOVE FROM HEAT
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 236 - Calories from Fat 96
Percent Total Calories From: Fat 40%, Protein 24%, Carbohydrate 35%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 4g, Cholesterol 69mg, Sodium 886mg, Total Carbohydrate 21g, Dietary Fiber 2g, Sugars 0g, Protein 14g, Vitamin A 624 units, Vitamin C 70 units, Calcium 0 units, Iron 3 units
| 3 | tablespoons oil |
| 1 | whole garlic clove |
| 1/2 | cup flour |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon white pepper |
| 2 | pounds chicken thighs |
| 2 | tablespoons unsalted butter |
| 1 | tablespoon minced garlic |
| 1 | cup minced onion |
| 1/2 | cup chopped walnuts |
| 1 | cup unsalted chicken stock |
| 1 | tablespoon vinegar |
| 1/8 | teaspoon ground allspice |
| 1/8 | teaspoon ground cinnamon |
| 1/8 | teaspoon freshly ground nutmeg |
HEAT OIL IN A LARGE SAUCEPOT, OVER A MODERATE FLAME
ADD THE WHOLE GARLIC CLOVE AND BROWN ON ALL SIDES
REMOVE AND DISCARD GARLIC
COMBINE FLOUR, SALT, AND PEPPER-MIX WELL
COAT CHICKEN WITH SEASONED FLOUR PATTING WITH YOUR HANDS TO REMOVE EXCESS
PLACE CHICKEN INTO POT AND BROWN WELL ON ALL SIDES
COVER, REDUCE HEAT TO MEDIUM, AND COOK FOR 25 MINUTES, UNTIL TENDER
REMOVE FROM PAN, DRAIN BRIEFLY, TRANSFER TO A HEATED PLATTER, AND KEEP WARM
MELT BUTTER IN SAUCEPOT, OVER A MEDIUM FLAME
ADD THE GARLIC, ONIONS, AND WALNUTS
HEAT AND STIR FOR 8-10 MINUTES, UNTIL ONIONS ARE GOLDEN SPRINKLE WITH 1 TABLESPOON SEASONED FLOUR
HEAT AND STIR FOR 3-4 MINUTES
WHISK IN CHICKEN STOCK, VINEGAR, ALLSPICE, CINNAMON, AND NUTMEG
HEAT AND STIR UNTIL THICKENED SLIGHTLY
POUR OVER CHICKEN
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 594 - Calories from Fat 312
Percent Total Calories From: Fat 53%, Protein 33%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 35g, Saturated Fat 7g, Cholesterol 204mg, Sodium 859mg, Total Carbohydrate 21g, Dietary Fiber 1g, Sugars 0g, Protein 50g, Vitamin A 394 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units
| 1/4 | cup unsalted butter |
| 2 | tablespoons oil |
| 2 | cups thinly sliced mushrooms |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon white pepper |
| 1/2 | cup dry white wine |
| 1 | cup halved and thinly sliced onion |
| 1 | teaspoon hot curry powder |
| 2 | cups heavy cream |
| 1 | pound boneless skinless salmon fillet |
| 1/4 | cup minced parsley |
HEAT HALF THE BUTTER WITH OIL IN A SKILLET, OVER A MEDIUM FLAME
ADD MUSHROOMS AND SAUTE FOR 5 MINUTES, UNTIL MOISTURE EVAPORATES
SEASON TO TASTE WITH SALT AND PEPPER
REMOVE MUSHROOMS WITH A SLOTTED SPOON
ADD WINE, HEAT AND STIR FOR 1-2 MINUTES TO DEGLAZE
ADD ONIONS AND REMAINING BUTTER
HEAT AND STIR FOR 5 MINUTES, UNTIL ONIONS HAVE SOFTENED REMOVE ONIONS WITH A SLOTTED SPOON
ADD CURRY POWDER, HEAT AND STIR FOR 1 MINUTE
ADD CREAM, HEAT AND STIR FOR 20 MINUTES, UNTIL REDUCED BY HALF
ADD SALMON AND GENTLY POACH FOR 6-8 MINUTES, UNTIL TENDER TOP WITH MUSHROOMS AND ONIONS, TOSS GENTLY
TRANSFER TO A SERVING PLATTER
GARNISH WITH MINCED PARSLEY
SERVE HOT, ACCOMPANIED BY BUTTERED NOODLE
Nutrition Facts
Amount Per Serving:
Calories 558 - Calories from Fat 448
Percent Total Calories From: Fat 80%, Protein 13%, Carbohydrate 5%
Totals and Percent Daily Values (2000 calories): Fat 50g, Saturated Fat 25g, Cholesterol 180mg, Sodium 171mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 18g, Vitamin A 2000 units, Vitamin C 7 units, Calcium 0 units, Iron 2 units
| 5 | tablespoons unsalted butter |
| 1 | cup slivered onion |
| 1 | cup slivered yellow squash |
| 1 | cup slivered zucchini |
| 1 | teaspoon cayenne |
| 1/2 | teaspoon white pepper |
| 1 | tablespoon strained fresh lemon juice |
| 1 | pound cooked bay shrimp |
| 2 | cups cream |
| 1/2 | cup finely shredded parmesan cheese |
| 1/4 | teaspoon kosher salt |
HEAT TWO-THIRDS THE BUTTER IN A SKILLET, OVER A MEDIUM FLAME ADD ONIONS, YELLOW SQUASH, AND ZUCCHINI
HEAT AND STIR FOR 2-3 MINUTES
ADD WHITE PEPPER, CAYENNE, SHRIMP, AND LEMON JUICE
HEAT AND STIR FOR 2-3 MINUTES
STIR IN REMAINING INGREDIENTS, HEAT THOROUGHLY
ARRANGE ONTO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 413 - Calories from Fat 297
Percent Total Calories From: Fat 72%, Protein 20%, Carbohydrate 8%
Totals and Percent Daily Values (2000 calories): Fat 33g, Saturated Fat 20g, Cholesterol 216mg, Sodium 367mg, Total Carbohydrate 8g, Dietary Fiber 0g, Sugars 0g, Protein 21g, Vitamin A 1564 units, Vitamin C 9 units, Calcium 0 units, Iron 2 units