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125th Anniversary Recipe Website

The Stratford Library 125th Anniversary Committee has created a Stratford Library recipe site. We’d love to receive your family recipes so that everyone in Stratford can enjoy them. Honor a relative or a friend by sharing your recipe’s history so your memories will live on in our town. You can submit your recipes here!

Recipes by Category:

  •  

    Zucchini Pie

    Carol C.
    This recipe was passed on to me over 40 years ago from a cousin. It is the perfect pot luck item to bring to any event. It's easy to make and always turns out delicious.
    Print Recipe

    Ingredients
      

    • 3 cups diced zucchini
    • 1 large 1 large onion chopped
    • ½ cup grated parmesan cheese,
    • ½ cup cheddar cheese,
    • ½ cup vegetable oil
    • 1 cup Bisquick
    • 4 egg beaten
    • 3-4 tsp minced parsley
    • 1 tsp salt
    • ½ tsp black pepper

    Instructions
     

    • Grease a 9x9 inch pan.
    • Combine all ingredients and mix well to coat zucchini.
    • BakE at 350 degrees for 35-40 minutes. Serve warm or cold.
    Continue reading →

  • Zippy Chicken

    Marie O.
    It's easy
    Print Recipe

    Ingredients
      

    • 1 sliced green pepper
    • 1 sliced onion
    • 1 20 oz can pineapple chunks in its own juice
    • small chicken pieces legs, thighs, small breasts
    • Open Pit Barbecue Sauce

    Instructions
     

    • Into the bottom of a broiler pan, place green pepper, onion, pineapple chunks and juice; place chicken pieces on top.
    • Pour barbecue sauce over each piece.
    • Bake until brown at 350 for 45 minutes.
    • DO NOT TURN THE CHICKEN.
    • Serve over rice.

    Notes

    Serves 6-8. Enjoy!
    Continue reading →

  • Watermelon Summer Salad

    Robyn
    A family favorite in the summer
    Print Recipe

    Ingredients
      

    • 1 small bag mixed salad greens
    • 2 cups watermelon cut into bite size cubes
    • 2 medium tomatoes cut into bite size cubes
    • 1 cucumber peeled and cut into small cubes
    • ½ small vidalia onion minced
    • ½ cup crumbled feta cheese
    • ¼ cup champagne vinaigrette
    • ¼ cup lime juice

    Instructions
     

    • Place greens in salad bowl.
    • Top with watermelon, onion, cucumbers, and tomatoes.
    • Finish with cheese and drizzle with dressing and lime juice.
    • Toss and serve.
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  • Vinegret mix salad

    Flora S.
    Print Recipe
    Course Salad, Side Dish

    Ingredients
      

    • 3 waxy potatoes boiled with skin on, peeled, and diced
    • 3-4 medium beets boiled, peeled, and diced
    • 1 medium carrot boiled, peeled, and diced
    • 1 medium onion chopped
    • 1 large Kosher pickle diced
    • 1 cup canned green peas drained
    • 1 cup cooked kidney beans
    • 1 tbsp minced dill weed
    • ⅓ cup unfiltered sunflower oil
    • ¼ cup plain vinegar
    • salt and pepper to taste

    Instructions
     

    • Whisk together oil and vinegar.
    • While the boiled vegetables and kidney beans are still slightly warm, pour the vinegarette over them, toss, cover, and let stand for approximately 15 minutes (they should absorb most of the dressing).
    • Add the remaining ingredients, season to taste, and mix well.
    • Cover and chill before serving. Serve garnished with torn lettuce leaves.
    • Vinegret is not runny and will keep well in the refrigerator for up to 36 hours.
    Continue reading →

  • Vegetarian Borscht

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 small beets peeled and coarsely grated
    • 3 tablespoons vinegar
    • 2 tablespoons vegetable oil or as needed
    • 1 onion chopped
    • 2 carrot coarsely grated
    • 8 cups water
    • ¼ medium head cabbage shredded
    • ¾ cup dry yellow lentils
    • 3 medium potatoes peeled and diced
    • salt and pepper to taste
    • 2 tablespoons tomato paste
    • 2 tablespoons sour cream or more to taste
    • 2 tablespoons chopped fresh dill

    Instructions
     

    • Combine beets and vinegar in a small frying pan over low heat. Cook, while stirring, until soft, about 15 minutes.
    • Heat oil in a large frying pan over low heat while beets are cooking. Add onion and stir for 2 minutes. Add carrots and cook, stirring occasionally, until soft, about 10 minutes. Set aside.
    • In the meantime, bring water to a simmer in a large saucepan. Add cabbage and lentils. Cook for 10 minutes. Add potatoes and cook for 10 minutes more. Stir in cooked beets and onion-carrot mixture. Season with salt and pepper. Add tomato paste and simmer until all vegetables are tender, about 10 minutes more. Serve with sour cream and dill."
    Continue reading →

  • Vegetable and Feta Latkes

    Flora S.
    Print Recipe
    Course Dinner, Side Dish

    Ingredients
      

    • 2 ½ cups grated zucchini
    • 1 cup peeled and shredded potatoes
    • 1 cup shredded carrots
    • ½ teaspoon salt
    • 3 eggs lightly beaten
    • salt to taste
    • freshly ground black pepper
    • ¾ cup matzo meal
    • ½ cup chopped fresh parsley
    • ½ cup crumbled feta cheese
    • ¼ cup vegetable oil

    Instructions
     

    • Place the zucchini, potato and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible.
    • Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetable again in paper towels.
    • In a large mixing bowl combine eggs, vegetables, salt and pepper. Mix well. Stir in matzo meal or flour, parsley and feta.
    • Heat vegetable oil in a large frying pan. Place vegetable mixture, formed into pancake sized cakes in hot oil and fry until golden brown on both sides. (Cook two to three minutes per side).
    • Add more oil as needed to keep cakes frying up well. Drain fried latkes on paper towels.
    Continue reading →

  • Veal Tongue in Aspic

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 veal tongue
    • 1 onion
    • 2 carrots
    • 1 celery root
    • 1 parsley root
    • bay leaves
    • pepper peas
    • salt

    Jelly:

    • 1 qt broth
    • ½ cup white vine
    • 1 ½ oz gelatin swollen in 1/2 c boiled water
    • 1 sprig marjoram

    Instructions
     

    • Wash tongue carefully, boil with spices and roots, onion.
    • Peel off the skin, cut in beautiful slices, put slices on the dish and decorate with thin rounds of carrots.
    • Soak gelatin in cold boiled water for an hour.
    • Strain broth, pour in white vine, add a sprig marjoram, stir in swollen gelatin carefully, bring to boil. BUT don't boil!!!
    • Pour over on tongue slices very carefully at three goes. Let congeal.
    • Serve with horseradish sauce.
    Continue reading →

  • Vareniky

    Flora S.
    Print Recipe

    Ingredients
      

    Dough:

    • 1 ½ cups milk
    • 2 tablespoons sunflower seed oil
    • 1 egg yolk
    • 3 ½ cups all-purpose flour
    • ½ teaspoon salt

    Filling:

    • 3 ½ ounces dried porcini mushrooms
    • ½ cup hot water
    • 1 pound potatoes peeled
    • 2 onions chopped
    • 3 tablespoons vegetable oil
    • salt and pepper to taste

    To Cook Vareniky:

    • 1 gallon water
    • 1 tablespoon salt

    Instructions
     

    • To mix the dough, combine the milk, sunflower oil, egg yolk, flour, and 1/2 teaspoon salt in a bowl. You can use an electric mixer or knead the dough by hand until it forms a smooth, stiff dough. Shape the dough into a log, wrap it in plastic wrap, and set aside.
    • Soak the dried porcini in 1/2 cup hot water for 45 minutes. Meanwhile, cook the potatoes in boiling salted water to cover until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
    • Chop the rehydrated mushrooms, reserving the soaking liquid. Mash the potatoes, adding the mushroom-soaking liquid to moisten.
    • Heat the vegetable oil in a skillet over medium heat. Stir in the chopped onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms.
    • Mix the mashed potatoes, onions, and mushrooms; season with salt and pepper to taste. Set the filling aside while you roll out the vareniky dough.
    • Cut the dough into discs about 3/8 inch thick and 2 inches wide (1 cm thick and 5 cm in diameter). Flatten or roll each disc on a lightly floured surface to make a thin circle. Drop the filling by tablespoonfuls into the center of each vareniky; fold the dough in half and pinch the edge to seal. Repeat until all of the dumplings are filled.
    • Bring the gallon of water and tablespoon of salt to a boil in a large pot. Add the vareniky to the boiling water and stir once, gently. Simmer until all of the dumplings have floated to the surface, about 10 to 15 minutes. Drain well before serving.
    Continue reading →

  • Vareniki with Potatoes and Mushrooms

    Flora S.
    Print Recipe

    Ingredients
      

    • 18 ounces potatoes
    • salt and freshly ground black pepper
    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • ¼ cup sour cream
    • ½ teaspoon baking soda
    • ½ cup water
    • ¼ cup butter
    • 2 onions finely diced
    • 3 ½ cups finely chopped button mushrooms

    Instructions
     

    • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes. Drain potatoes and mash; season with salt and pepper.
    • Combine flour and 1 teaspoon salt in a large bowl while potatoes are cooking. Stir sour cream and baking soda together in a second bowl. Add water to flour mixture and blend in, followed by sour cream mixture. Knead into a smooth dough, cover with plastic wrap, and refrigerate for 10 to 15 minutes.
    • Melt butter in a skillet over medium heat and cook onions until browned, 5 to 10 minutes. Add mushrooms and cook until browned, about 5 minutes. Add to mashed potatoes.
    • Divide dough into 4 portions and roll each portion into a 1 1/2-inch thick rope. Cut ropes into small 1/2-inch pieces. Press each dough piece into a small flat circle and place 1 teaspoon of potato filling in the center. Fold dough over into a half-moon shape and seal edges.
    • Bring a large pot of salted water to a gentle boil. Add the vareniki in batches and cook until they float to the surface, about 3 minutes. Cook for 2 to 3 minutes more. Remove with a slotted spoon and place in a colander to drain.
    Continue reading →

  • Ukrainian Potato Pancakes (Deruny)

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 lg Onion grated
    • 6 Potatoes peeled & grated
    • 2 tbsp Flour
    • 2 Eggs
    • 2 tsp Salt
    • ¾ tsp Black pepper
    • 1 pt Sour cream
    • ½ pt Cream

    Instructions
     

    • In a large bowl use a mixer to puree the ingredients except the sour cream & cream. You may do this in a food processor as well or a blender.
    • Heat oil in a skillet and when hot drop large spoonsful of the mixture.
    • Cook until browned on one side. Turn and repeat. When done remove, drain, and place in a warm oven.
    • Mix the sour cream & cream together. Serve warm with a large dollop of the the cream mixture!

    Notes

    This a staple in Ukrainian homes and these pancakes will store well in the refrigerator for 2-3 days. In many homes preserves or jam is also served on these delicious pancakes.
    Continue reading →

  • The Most Perfect Chocolate Cake

    Shelley H.
    Print Recipe
    Course Dessert

    Ingredients
      

    Cake

    • 1 cup unsweetened cocoa
    • 2 cups boing water
    • 2 ¾ cups all purpose flour sifted
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • ½ teaspoon baking powder
    • 1 cup butter softened
    • 2 ½ cups sugar
    • 4 eggs
    • 2 teaspoons vanilla extract

    Frosting

    • 6 ounces semisweet chocolate chips
    • ½ cup light cream
    • 1 cup butter
    • 2 ½ cups confectioners' sugar

    Filling

    • 1 cup heavy cream chilled
    • ¼ cup confectioners' sugar
    • 1 teaspoon vanilla extract

    Instructions
     

    • In a medium bowl, combine cocoa with boiling water, mix with whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder.
    • Preheat oven to 350 degrees. Grease well and flour three 9 inch layer cake pans.
    • In a large bowl mix beat butter, sugar, eggs, and vanilla at high speed until light--about 5 minutes. At low speed, beat in flour mixture (in fourths), alternating with cocoa mixture (in thirds), beginning and ending with flour mixture.
    • Do not overbeat. Divide evenly into pans. Bake 25 to 30 minutes or until surface springs back when gently pressed with fingertip.
    • Cool in pans 10 minutes. Then loosen sides with spatula; remove from pans; cool on racks.

    Frosting:

    • In medium saucepan, combine chocolate pieces, cream, butter, stir over medium hat until smooth. Remove from heat.
    • With whisk, blend in 2 1/2 cups confectioners sugar. Then beat over ice until mixture holds its shape.

    Filling:

    • Whip cream with sugar and vanilla; refrigerate.

    To assemble:

    • Place one layer top side down; spread with half of the cream.
    • Place second layer, top side down; spread with the rest of the cream.
    • Place third layer, top side up. Frost sides, then top. Refrigerate at least 1 hour before serving.
    Continue reading →

  • Texas Caviar

    Carol C.
    A friend of mine shared this with me many years ago. It makes a perfect summer appetizer!
    Print Recipe

    Ingredients
      

    • 1 red or green pepper diced
    • ½ bunch celery diced
    • ½ red onion diced
    • 1 can shoepeg corn
    • 1 can blackeye peas
    • 1 can black beans
    • ⅓ cup oil
    • ⅓ cup apple cider vinegar
    • ⅓ cup sugar

    Instructions
     

    • In a bowl, combine red/green pepper, celery, red onion, shoepeg corn, blackeye peas, black beans.
    • Boil oil, apple cider vinegar, and sugar. Pour boiled contents over bowl and refrigerate overnight.
    • Drain liquid and serve with tortilla chips (scoops)
    Continue reading →

  • Tea Time Tassie's

    Gail M. V.
    This recipe was my moms, Carmela Mudre. Throughout the 1960's she was a Nichols School Room Mother for me and my brother Gary. She proudly served these Tea Time Tassies at PTA Events.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 small pkg cream cheese
    • ¼ lb oleo
    • 1 cup flour

    FILLING:

    • ¾ cup light brown sugar
    • 1 egg
    • pinch of salt
    • 1 tsp vanilla
    • 1 tbsp melted butter
    • ⅔ cup chopped nuts
    • Small cupcake tins to hold 24 Tassies
    • 24 Small colorful cupcake liners

    Instructions
     

    • Mix together cream cheese, oleo,flour & sugar. Roll into 24 balls.
    • Place on cookie sheet in the 'fridge for 1 hour.
    • Take out and let stand for a few minutes

    FILLING

    • Mix together the light brown sugar, egg,salt,vanilla,melted butter & nuts.
    • Let stand a few minutes. Take each ball and press into the 24 ungreased tins to form a cup
    • Scoop out a teaspoon size of the filling and place that into each cup
    • Bake at 350 degrees for 30 minutes
    • *Note- after 20 minutes pick up each Tassie to see if they are brown enough
    • When cool, place each Tassie in a small colorful cupcake liner to serve.
    Continue reading →

  • Sweet Zucchini Pancakes

    Flora S.
    Print Recipe

    Ingredients
      

    • 3 cups peeled and grated zucchini courgette
    • ½ cup all-purpose flour
    • 1 egg
    • 3 tablespoons superfine sugar or more to taste
    • ½ teaspoon salt
    • 2 tablespoons butter

    Instructions
     

    • Mix zucchini, flour, egg, sugar, and salt in a large bowl until batter is well-combined.
    • Heat 2 tablespoons butter in a large skillet over medium-high heat.
    • Drop tablespoonfuls of batter into the skillet and cook until golden brown, about 2 minutes per side.
    • Repeat with remaining batter.
    Continue reading →

  •  

    Sweet Russian pastries (Vatrushka)

    Flora S.
    Print Recipe
    Course Dessert, Snack

    Ingredients
      

    Dough:

    • 1 ½ .25 ounce packages active dry yeast
    • 1 pinch white sugar
    • ½ cup lukewarm milk
    • 2 cups all-purpose flour
    • ¼ cup unsalted butter melted
    • 1 pinch salt
    • 1 teaspoon vanilla extract
    • 1 egg
    • 2 tablespoons white sugar
    • 1 teaspoon vegetable oil

    Filling:

    • 2 cups farmer's cheese
    • 1 egg
    • 2 tablespoons white sugar
    • 2 tablespoons sour cream
    • 1 teaspoon vanilla extract
    • 1 egg yolk beaten

    Instructions
     

    • Dissolve yeast and 1 pinch sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
    • Sift flour into a large bowl; make a well in the centre. Add yeast mixture, butter, salt, 1 teaspoon vanilla extract, egg, and 2 tablespoons sugar. Mix gently until a dough forms.
    • Transfer to a floured surface and knead until dough becomes pliable and is no longer sticky, about 5 minutes. Transfer to a greased bowl. Cover bowl with a damp kitchen towel and leave in a warm place until doubled, 1 1/2 to 2 hours. Punch down dough, cover, and leave until doubled again, about 1 hour.
    • Grease a baking sheet with oil.
    • Divide dough into 4 equal parts. Cut each part into 3 equal pieces. Roll each piece of dough into a ball and arrange on the prepared baking sheet. Flatten each piece lightly and let rise for 20 minutes.
    • Combine farmer's cheese, egg, 2 tablespoons sugar, sour cream, and 1 teaspoon vanilla extract in a bowl for the filling.
    • Use a water glass to press an indention for the filling in the center of each dough piece. Spoon filling into the indention and brush with egg yolk. Repeat with remaining dough pieces and filling. Cover and let rise for 20 to 25 minutes.
    • Preheat oven to 400 degrees F (200 degrees C).
    • Bake in the preheated oven until golden, 15 to 20 minutes.
    Continue reading →

  •  

    Sweet Cream Cheese Noodle Kugel

    Shelley H.
    Print Recipe
    Course Dessert

    Ingredients
      

    • 8 oz wide egg noodles
    • 2 cups sour cream
    • 8 oz cottage cheese
    • ½ cup sugar
    • ½ tsp salt
    • 4 large eggs
    • ½ cup melted butter
    • ¾ cup golden raisen
    • 2 tsp cinnamon
    • 1 tbsp sugar

    Instructions
     

    • Preheat oven to 350 degrees with oven rack in middle position. Butter a 13 x 9 inch baking dish.
    • Cook egg noodles until tender; about 6-7 minutes; drain and set aside
    • Place sour cream, cream cheese, cottage cheese, 1/2 cup sugar and salt in bowl and mix until blended.
    • Add the eggs and butter and mix until blended.
    • Pour the cream cheese mixture over the noodles in a large bowl then add the raisins and toss all together.
    • Spread evenly into prepared pan. In a small bowl combine 1 tablespoon sugar and cinnamon and sprinkle on top.
    • Bake until the top is crisp and the center is firm and risen; tester should come out dry.
    • Cool at least 30 minutes before serving.
    Continue reading →

  • Stuffed Salmon

    Samantha P.
    It is delicious! I found the recipe online and tried it (slightly modified), everyone loved it and I felt like a real chef!!
    Print Recipe

    Ingredients
      

    • 4 6 oz Salmon Fillets skin on or off
    • ½ cup reduced fat Cream Cheese
    • ¼ cup finely grated Parmesan Cheese
    • 5 oz Spinach
    • 1 clove Garlic (minced)
    • Pinch of Red Pepper Flakes
    • ½ tsp Black Pepper
    • ¾ tsp Kosher Salt

    Instructions
     

    • Preheat oven to 425 degrees F, line a large baking sheet with Parchment Paper.
    • Heat 2 teaspoons of EVOO in a skillet on med-high heat.
    • Add in spinach and stir until it begins to wilt.
    • Stir in the garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes, and let cook for 30 seconds.
    • Remove skillet from heat, add in cream cheese and parmesan cheese - keep stirring until completely incorporated into the spinach and the mixture is creamy.
    • Make a pocket in each salmon fillet, by making a small cut in the center - don't cut all way through.
    • Place the fillets on the baking sheet and stuff the spinach-cheese mixture inside each fillet. Season each fillet with EVOO, salt, and pepper.
    • Bake at 425 degrees F for 10-15 minutes or until the salmon is cooked through.
    Continue reading →

  • Stuffed pike

    Flora S.
    Print Recipe

    Ingredients
      

    • 3 pieces Pike
    • 300 grams Pork
    • 3 Onions
    • 2 Carrots
    • 2 lofts Bread

    Instructions
     

    • The fish is cleaned and gutted.
    • Scissors and a knife to remove the bones and fillet, without damaging the skin.
    • Pork meat, onions and carrots grind in a meat grinder, and the fish fillet I milled two times.
    • Bread soaked in milk to add to the mince, season with salt and pepper, spices to taste.
    • Cooked stuffing to fill the inside of the fish. Sew the belly.
    • Put the fish on a baking sheet greased with vegetable oil. I put the fish in "vegetable cushion" of chopped onions and carrots.
    • Bake in the oven at 200 degrees for about an hour.
    • Optionally, you can grease the fish with sour cream or mayonnaise.
    • Baked and cooled down the pike I cut and laid out on a platter.
    • Decorate to your taste and look!The thread is very well stretched from the fish without damaging it!
    Continue reading →

  •  

    Stuffed Grapes Leaves (Dolma)

    Flora S.
    Print Recipe

    Ingredients
      

    • 3 tbs butter
    • 1 cup onion finely chopped
    • 1 tbs coriander finely chopped
    • 2 tbs fresh dill
    • ¼ cup fresh peas
    • black pepper
    • 28 pickled grapes leaves
    • 1 cup chicken stock
    • ½ cup long-grain white rice
    • 300 g lean lamb ground
    • 2 l plain yogurt
    • 1 tbs cinnamon

    Instructions
     

    • Melt the butter in a skillet set over moderate heat. Add the onions, lower the heat and cook, stirring frequently, for 5 minutes, or until they are lightly colored.
    • Transfer them to a large bowl. Bring 2 c water to a boil in a saucepan set over high heat.
    • Stir in the rice, lower the heat and cook uncovered for 8 minutes, then drain through a sieve. Stir the rice, lamb, coriander, dill, peas, salt and pepper into the onions and stir all the ingredients together lightly but thoroughly.
    • Taste for seasoning. Bring 4 c water to a boil in a saucepan and drop in the grape leaves. Boil for 3 to 4 minutes, uncovered, then drain. Flatten them out.
    • Put each leaf the inner side up. Place 1 tb stuffing in the center of each leaf.
    • Roll leaves, covering stuffing from sides like an envelope.
    • Arrange the rolls, seam-side down, in a pan just large enough to hold them in one layer.
    • Pack them in side by side so that they retain their shape while cooking.
    • Pour in the chicken stock and bring to a boil.
    • Cover the casserole tightly, lower the heat, and stew for about 45 minutes.
    • Serve the grapes rolls with a bowl of yogurt sprinkled with cinnamon.
    Continue reading →

  • Stuffed Chicken

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 average chicken
    • 1 lb vegetable mixture cooked rice, pea and corn
    • ½ cup sour cream
    • salt
    • spices

    Instructions
     

    • Wash chicken carefully and rub with salt (inside and outside).
    • Stuff the chicken inside with the vegetable mixture tightly.
    • Sew up and rub with any spices to your taste.
    • Spread sour cream over the chicken and put in a pan.
    • Preheat oven to average heat. Put the chicken in the oven.
    • Cook at average heat for 1 hour, spread more sour cream if needed (I usually do it 2-3 times).
    • The chicken should be golden when cooked. Take out the chicken from the oven and pull out the thread.
    • Serve hot with red wine.
    Continue reading →

  • Stuffed Cabbage Rolls (Golubtsi)

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 cup water
    • 1 cup uncooked white rice
    • 8 cabbage leaves
    • 1 pound lean ground beef
    • ¼ cup chopped onion
    • 1 egg slightly beaten
    • 1 teaspoon salt
    • ¼ teaspoon ground black pepper
    • 1 10.75 ounce can condensed tomato soup

    Instructions
     

    • In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
    • Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
    • In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
    • Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
    • In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
    Continue reading →

  • Spinach Strudel

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 10 ounce package frozen chopped spinach, thawed and drained
    • 1 cup grated Parmesan cheese
    • ½ cup cottage cheese
    • ½ cup sour cream
    • 2 shallots minced
    • 1 egg
    • 2 cloves garlic minced
    • 1 teaspoon salt
    • ground black pepper to taste
    • 1 pinch ground nutmeg or to taste
    • 1 17.5 ounce package frozen puff pastry, thawed
    • 1 egg

    Instructions
     

    • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
    • Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
    • Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
    • Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
    • Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
    • Bake in the preheated oven until the strudel is golden brown, about 30 minutes.
    Continue reading →

  • Spinach Salad Korean

    Marie O.
    It's different
    Print Recipe
    Course Lunch, Salad, Side Dish

    Ingredients
      

    • 1 cup salad oil
    • ¼ - ½ cup sugar
    • ½ tsp salt
    • ⅓ cup ketchup
    • ¼ cup vinegar
    • 1 medium onion grated
    • 2 tsp Worcestershire sauce
    • 1 lb bag fresh spinach
    • 1 small can water chestnuts
    • 5 strips bacon or bacon bits
    • 1 No.2 can bean sprouts
    • 2 hard-boiled eggs optional

    Instructions
     

    • Make dressing a day ahead of time. Chill overnight. Sufficient for 2 pounds spinach.
    • Wash spinach, tear ito pieces and discard stems.
    • Toss spinach with sliced water chestnuts and well drained bean sprouts.
    • Just before serving, add eggs and crumbled bacon. Toss.
    • Pour dressing over top and toss again. Enjoy!
    Continue reading →

  • Sour schi

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 cups Russian pickled cabbage kvashenaja kapusta; (available in Russian stores), drained, juice reserved
    • 1-1/2 lb beef short ribs*
    • 1 slice smoked bacon about 3 oz.
    • 4-5 dry shiitake mushrooms
    • 1 cup wild mushrooms such as borowiks, porcini, chanterelles, or shiitakes, sliced
    • 1 large onion chopped
    • 1 small onion whole, peeled
    • 1 medium carrot julienned
    • 1 small carrot whole, peeled
    • 4-5 parsley stalks
    • 2 stalks celery
    • 2 bay leaves
    • 1 tbsp black peppercorns
    • 1 tbsp all-purpose flour
    • 1 tbsp butter
    • 1 tbsp minced dill
    • vegetable oil
    • sour cream
    • salt and freshly ground black pepper to taste

    Instructions
     

    • Bring 8 cups of water to a boil. Add short ribs to the pot. Add a pinch of salt. Reduce the heat and let simmer, uncovered, for 30 minutes.
    • Remove the scum. Add smoked bacon, small onion, small carrot, celery, bay leaves, peppercorns, parlsey stalks and dry mushrooms.
    • Cover and keep at a bare simmer for 1-1/2 hours. Remove the short ribs and set aside.
    • Strain the stock through multi-layered cheese cloth and discard the solids. Strain fat from the top. (The stock can be prepared a day ahead and refrigerated, which makes fat removal easier.)
    • Bring the strained stock to a simmer. Reserve approximately 2 cups of stock and set aside. Saute chopped onions and julienned carrots in vegetable oil until translucent, about 10 minutes.
    • Add pickled cabbage, stir, and saute, covered, for 10 more minutes.
    • Add to the stock in the pot along with reserved cabbage juice.
    • Add mushrooms and let simmer, covered, for 15 minutes.
    • Warm butter over medium heat and quickly sift in the flour. Cook, stirring constantly, until the mixture (roux) is dark blond in color.
    • Add reserved stock in a thin stream, whisking vigorously.
    • Whisk the resulting sauce into the soup. Adjust the salt and season generously with pepper.
    • Return the short ribs to the soup and let warm through for 5 minutes.
    • Stir in dill just before serving.
    • Serve with sour cream on the side.

    Notes

    *Oxtails are also a good choice of meat, but they require longer cooking."
    Continue reading →

  • Soft Molasses Cookies

    Sheri S.
    This is a Christmas cookie recipe from my Great Aunt Emily. We know it's a really old recipe, because it originally called for lard!
    Print Recipe
    Course Dessert

    Ingredients
      

    • 1 cup shortening originally lard , melted
    • 1 cup hot water
    • 1 cup molasses
    • 1 cup sugar
    • 1 tsp salt
    • 1 tsp ginger
    • 2 tsp cinnamon
    • 2 tsp baking soda
    • 5 cups flour

    Instructions
     

    • Sift together flour, salt, ginger, cinnamon and baking soda.
    • Combine melted shortening (or lard), hot water, molasses and sugar.
    • Slowly add dry ingredients into the wet ingredients. Mix until blended
    • Cover and refrigerate dough for at least 1 hour.
    • Roll out 1/4 "" thick slices on a floured surface and cut with cookie cutters.
    • Place on greased pan or parchment paper and bake at 375 degrees for 10-12 mins.

    Notes

    Careful not to overbake!
    Continue reading →

  • Smith Family Favorite Pumpkin Bread

    Kara M.
    I don't know the origin of this recipe but my mom would make it every Thanksgiving and Christmas. It's a family favorite that my sisters and I continue making every year for our own families."
    Print Recipe
    Course Dessert

    Ingredients
      

    • 3 cups sugar
    • 1 cup vegetable oil
    • 4 eggs beaten
    • 1 can pumpkin
    • ⅔ cups water
    • 3.5 cups flour
    • 2 tsps baking soda
    • 1 tsp baking powder
    • 2 tsps salt
    • 1 tsp nutmeg
    • 1 tsp allspice
    • 1 tsp cinnamon
    • ½ tsp ground cloves

    Instructions
     

    • Cream sugar and oil together. Add eggs and pumpkin. Mix well.
    • In a separate bowl, sift together dry ingredients.
    • Slowly add dry ingredients to pumpkin mixture, alternating with water, mixing in between.
    • Pour into two well greased and floured 9x5 loaf pans.
    • Bake at 350 degrees for about an hour until the middle is fully baked (time seems to vary so I start checking it around 45 minutes).
    • Let stand for 10 minutes. Remove from pans and let cool.
    • Makes 2 loaves
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  • Smoked Fish Dip

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 cups flaked smoked whitefish
    • 2 tablespoons fat-free mayonnaise
    • 4 tablespoons fat-free sour cream
    • 1 pinch Old Bay tm Seasoning
    • 4 drops hot pepper sauce or to taste
    • 3 drops Worcestershire sauce or to taste
    • 3 drops liquid smoke flavoring Optional
    • cracked black pepper to taste

    Instructions
     

    • Place whitefish, mayonnaise, and sour cream in the bowl of a food processor.
    • Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper.
    • Blend all ingredients until consistency reaches a spread.
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  • Simple Citrus and Fennel Summer Salad

    Carrie M.
    I love easy summer salads and this one is so good with the citrus and the crispy fennel.
    Print Recipe
    Course Salad

    Ingredients
      

    • 1 fennel bulb sliced thinly
    • 2 large grapefruit
    • 1 lemon
    • olive oil
    • salt and pepper
    • mint sprigs optional

    Instructions
     

    • Slice fennel and put into salad bowl. Slice off rind and segment grapefruit.
    • Add slices to bowl. Save pulp for dressing. In a small bowl, squeeze excess grapefruit juice, juice of a lemon, add olive oil, (about 1 TBSP depending on amount of juice) salt and pepper.
    • Toss in dressing and add mint if available/desired.
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  • Shish Kebab (Shashlyk)

    Floral S.
    Print Recipe

    Ingredients
      

    • 6 lb lamb chuck
    • 1 lb onion
    • bay leaf
    • pepper peas
    • salt
    • greens
    • white table wine

    Instructions
     

    • Cut meat into large cubes 5x3x2 cm.
    • Peel onion and dice it finely. Put in a large pan a layer of meat, cover with onion, and add 2 bay leaves, 5 pepper peas, sprinkle salt. Repeat these layers until meat is out.
    • Top with onion. Pour over a cup of cold water. Cover and put a weight on the top for 4-5 hours.
    • Thread lamb onto flat metal skewers tightly.
    • Put skewers over well-heated brazier with charcoals (the distance between meat and coals is about 12-13 cm). The skewers must lie very tightly.
    • Grill until golden but still juicy.
    • Sprinkle with wine or water if it is too hot during grilling.

    Notes

    A real shashlyk must not be marinated in acid liquids.
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  • Shabbat Fish

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 red bell pepper cut into thin strips
    • 3 to matoes sliced
    • 6 6 ounce tilapia fillets
    • 2 tablespoons paprika
    • 1 tablespoon chicken bouillon granules
    • 1 teaspoon cayenne pepper
    • salt and pepper to taste
    • ¼ cup olive oil
    • 1 cup water
    • ¼ cup chopped fresh parsley

    Instructions
     

    • Preheat an oven to 200 degrees F.
    • Layer the sliced red peppers and sliced tomatoes in the bottom of a baking dish. Arrange the tilapia fillets on top of the vegetables.
    • Combine the paprika, chicken bouillon, cayenne, salt, pepper, olive oil, and water and mix well. Pour the seasoning mixture over the fish. Sprinkle with parsley.
    • Cover the baking dish with aluminum foil and bake in the preheated oven until the fish flakes easily with a fork and the vegetables are tender, about 1 hour.
    Continue reading →

  • Sandwich with boiled Tongue

    Flora S.
    Print Recipe
    Course Lunch, Main Course

    Ingredients
      

    • 1 lb boiled tongue veal/pork, tender and juicy
    • 1 carrot
    • 1 onion
    • 10 oz white bread
    • green parsley

    Instructions
     

    • Wash tongue very well, put in a pan and pour over hot water just to cover it.
    • Bring to boil and reduce the heat and cook on low heat (veal tongue is cooked for 3-4 hours, pork tongue - for 2 hours).
    • 1 hour before the tongue is cooked, add carrot and onion, spices and salt.
    • Take out the tongue from the broth and take off the skin by running cold water. Then put in the broth to warm up and then cool down.
    • Wipe dry and cut finely crosswise.
    • Put on bread slices and decorate with green parsley.
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  • Russian Zharkoye

    Flora S.
    Print Recipe

    Ingredients
      

    • ½ lb beef
    • 5 potatoes
    • 1 onion
    • 2 tbsp butter
    • 1 carrot
    • 1 parsley root
    • 1 celery root
    • 2 garlic cloves
    • 1 tbsp sour cream
    • 2 tbsp chopped green dill and parsley
    • salt
    • ground
    • pepper

    Instructions
     

    • Peel potatoes, wash, cut into cubes and fry in butter until light golden.
    • Slice onion and fry in butter until golden. Cut carrot into small cubes and fry in butter.
    • Cube beef and fry in butter until light brown. In a ceramic pot, put beef, potatoes, onion, carrot, roots, garlic, season with salt and pepper and pour over a little broth.
    • Stew in the oven on average heat for 30 minutes.
    • 10 minutes before, add sour cream and sprinkle with green.
    • Serve Zharkoye with salad from fresh vegetables, pickles, sauerkraut and green.
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  • Russian Yeast Dough

    Flora S.
    Print Recipe
    Course Dessert, Side Dish

    Ingredients
      

    • 2 cups lukewarm milk
    • 2 tablespoons white sugar
    • 1 ounce fresh yeast
    • 3 tablespoons all-purpose flour or more as needed
    • 4 eggs divided
    • 3 tablespoons white sugar
    • ⅔ cup melted butter
    • 8 cups all-purpose flour
    • ½ teaspoon salt

    Instructions
     

    • Combine lukewarm milk and 2 tablespoons sugar in a large bowl and stir to dissolve sugar. Mix 3 tablespoons flour with fresh yeast in a small bowl and add to milk mixture. Let rest in a warm place until mixture is frothy, 15 to 30 minutes.
    • Beat 3 eggs and 3 tablespoons sugar together in a small bowl. Add to the yeast mixture; stir in melted butter. Add 8 cups flour and salt. Mix until well combined and a soft dough forms; no kneading is necessary.
    • Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 2 hours.
    • Punch down dough. Cover and let rise until doubled in volume once again, about 40 minutes.
    • Turn dough onto a lightly floured surface. Divide dough into 24 equal pieces, or according to your preferred pirozhki recipe, and form into rolls. Place rolls on a lightly greased baking sheet. Beat the remaining egg in a small bowl and glaze rolls with the beaten egg. Cover with a clean kitchen towel and let rest, 20 to 30 minutes.
    • Preheat oven to 475 degrees F.
    • Uncover and bake rolls in the preheated oven until golden, about 15 minutes.
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  • Russian toasts (Grenki)

    Flora S.
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 1 white bread loaf
    • ½ cup milk
    • 3 eggs
    • oil to fry
    • salt

    Instructions
     

    • Slice a loaf. Beat up eggs with milk and salt.
    • Heat oil in the pan and put well soaked in milk bread slices (30 c).
    • Fry on every side until light brown. Sprinkle with cheese if there is.

    Notes

    Grenki is a wonderful item for breakfast. They can be served with jam, cheese or sausages.
    Continue reading →

  • Russian Syrniki (Breakfast dessert in Russia)

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 cup cottage cheese
    • 2 eggs beaten
    • 3 tablespoons white sugar
    • 2 tablespoons semolina flour
    • 3 tablespoons all-purpose flour plus extra for dusting
    • 1 cup canola oil for frying

    Instructions
     

    • Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
    • Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side
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  • Russian Sour Cream Cake (Smetanik)

    Flora S.
    Print Recipe
    Course Dessert

    Ingredients
      

    Cake

    • 3 eggs
    • 1 cup white sugar
    • 1 cup all-purpose flour
    • 2 tablespoons all-purpose flour

    Filling

    • 1 ¾ cups sour cream
    • 1 cup white sugar
    • 1 teaspoon lemon juice Optional

    Instructions
     

    • Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
    • Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
    • Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
    • Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
    • Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.
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  • Russian Poppy Seed Roll

    Flora S.
    Traditional Russian Food
    Print Recipe

    Ingredients
      

    Dough

    • 1 cup warm milk
    • 2 .25 oz packages active dry yeast
    • 1 teaspoon white sugar
    • ½ cup white sugar
    • ½ teaspoon lemon zest
    • 2 eggs
    • 2 egg yolks
    • ¼ teaspoon salt
    • 6 cups all-purpose flour
    • 7 tablespoons unsalted butter melted

    Filling

    • 2 cups poppy seeds
    • 1 cup milk or as needed
    • ½ cup raisins
    • 2 egg whites
    • ¼ cup honey
    • ¼ cup white sugar
    • ¼ cup chopped walnuts
    • 3 ½ tablespoons unsalted butter softened
    • 1 egg
    • 1 tablespoon water

    Instructions
     

    • Combine warm milk, yeast, and 1 teaspoon sugar in a large bowl; stir well. Let stand until yeast softens and begins to form a bubbly foam, about 5 minutes.
    • Stir 1/2 cup sugar and lemon zest into the yeast mixture. Whisk in 2 eggs and egg yolks, 1 at time, mixing well after each addition. Add salt. Stir in flour gradually. Add melted butter and blend well.
    • Knead dough until glossy and elastic, about 10 minutes. Form into a ball and place in a large, lightly-oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place until doubled in volume, about 1 hour.
    • Place poppy seeds in a small pot and cover with 1 cup milk or more as needed. Bring to a simmer over medium heat. Remove from heat and let sit, 15 to 20 minutes. Drain milk. Pulse poppy seeds in a food processor, or leave them as is. Add raisins, egg whites, honey, 1/4 cup sugar, walnuts, and 3 1/2 tablespoons butter to poppy seeds and stir to combine for the filling.
    • Punch down dough, turn out onto a lightly floured surface, and knead briefly. Divide dough in half and roll one portion into a 10-inch sheet. Cover with 1/2 the filling, leaving a 1/4- to 1/2-inch edge. Roll up into a log. Repeat with the second half.
    • Arrange both rolls onto a greased baking sheet. Cover with a kitchen towel and let rise until doubled in volume, about 30 minutes more.
    • Preheat oven to 350 degrees F (175 degrees C).
    • Whisk remaining egg with 1 tablespoon water; brush mixture over tops of rolls.
    • Bake rolls in the preheated oven until golden, 20 to 25 minutes.
    Continue reading →

  • Russian Pirozhki

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 cups milk warmed
    • 1 tablespoon white sugar
    • 1 tablespoon active dry yeast
    • 2 tablespoons butter melted
    • 1 egg
    • 1 teaspoon salt
    • 6 cups all-purpose flour
    • 1 tablespoon butter
    • ½ medium head cabbage finely chopped
    • 6 hard-cooked eggs chopped
    • salt and pepper to taste

    Instructions
     

    • Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
    • Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
    • While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
    • Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
    • Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
    • Bake for 20 minutes in the preheated oven, or until golden brown.
    Continue reading →

  • Russian Pancakes (Blini)

    Flora S.
    Print Recipe
    Course Breakfast

    Ingredients
      

    • 2 eggs
    • 1 tablespoon white sugar
    • ⅓ teaspoon salt
    • ½ cup all-purpose flour
    • 2 ½ cups milk
    • 1 tablespoon vegetable oil
    • 1 tablespoon butter

    Instructions
     

    • In a medium bowl, whisk together the eggs, sugar, and salt. Sift the flour into the bowl, and stir in along with the milk. Mix until smooth and well blended. The batter should be thin.
    • Heat a griddle or skillet over medium heat. Lightly oil the pan or spray with cooking spray. Pour about 2 tablespoons of the batter, or as much as desired, into the pan. Tilt the pan to spread the batter out evenly. When the edges are crisp looking and the center appears dry, slide a spatula carefully under the blin. Flip, and cook for about 1 minute on the other side, or until lightly browned.
    • Remove blini to a plate. Put a little butter on top, and continue to stack the blini on top of each other. To serve, spread with desired filling, then fold in half, and in half again to form a triangle.
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  • Russian Mushroom Bake

    Flora S.
    Print Recipe

    Ingredients
      

    • 4 tablespoons vegetable oil divided
    • 7 cups quartered button mushrooms
    • 1 cup sour cream
    • 1 onion chopped
    • salt and ground black pepper to taste
    • 1 ¼ cups shredded Gouda cheese

    Instructions
     

    • Preheat the oven to 425 degrees F (220 degrees C).
    • Heat 2 tablespoons oil in a skillet over medium heat. Increase heat to high and add mushrooms. Cook and stir until golden brown, 6 to 8 minutes. Do not cook so long so that they begin to release a lot of liquid. Add sour cream, mix well, and transfer mixture to a casserole dish.
    • Heat remaining 2 tablespoons oil in a second skillet over medium heat and cook onion until soft and translucent, 4 to 6 minutes. Distribute onions over mushrooms and season with salt and pepper. Sprinkle with Gouda cheese.
    • Bake in the preheated oven until the cheese has melted and is golden brown, 15 to 20 minutes.
    Continue reading →

  • Russian meatballs (Tefteli)

    Flora S.
    Print Recipe
    Course Dinner, Side Dish

    Ingredients
      

    • 1 lb beef
    • 1-1/2 lb bulk pork sausage
    • ½ cup non-sticky rice
    • 3 lb Roma tomatoes
    • 1 large onion chopped
    • 2 carrots julienned
    • 1 cup beef stock
    • ⅓ cup dry red wine
    • 1-2 bay leaves
    • 1 tbsp dill chopped
    • 1 tbsp flat-leaf parsley chopped
    • 1 large egg lightly beaten
    • 1 tbsp butter
    • 2 cloves garlic pressed
    • salt
    • freshly ground black pepper
    • pinch of ground cayenne pepper
    • all-purpose flour for coating
    • vegetable oil

    Instructions
     

    • Parboil the rice by combining it with 1/2 of the amount of boiling water that is required by the cooking directions. Cook, covered, over low heat, until all the liquid is absorbed.
    • The rice should be partially cooked, but still hard in the middle. Take off heat and let cool.
    • Combine beef, pork, parboiled rice, dill, parsley, and egg. Season with salt and ground black pepper. Mix well and taste for seasonings by microwaving or frying a small amount.
    • Cover the mixture and refrigerate for 1-2 hours.
    • Place tomatoes in a stock pot and cover with boiling water. Simmer, covered, for 20 minutes.
    • Drain and, using a wooden spoon, rub the tomatoes through a sieve. (Be careful! The tomatoes may squirt hot juice when broken up.)
    • Discard the skins and seeds remaining in the sieve. Cover the tomato sauce and set aside.
    • Warm the butter and 1/2 tbsp vegetable oil in a casserole, and saute onions and carrots, stirring from time to time, until golden, about 15 minutes.
    • Add garlic and saute, stirring, for 2 more minutes. Add tomato sauce, beef stock, and wine, and bring to a simmer.
    • Season with salt, black pepper, and cayenne. Add bay leaves, cover, and simmer over low heat for 15 minutes.
    • Warm some vegetable oil in a skillet or in a deep-fryer.
    • Shape the meat mixture into balls approximately 1-1/2 inches in diameter. Roll in flour and fry over high heat or deep-fry until a golden-brown crust is formed (the meatballs do not have to be completely cooked through at this stage).
    • Immerse the meatballs into the sauce, cover, and simmer over low heat for 1 hour.
    • Serve the meatballs in bowls or soup plates and spoon the sauce over them.
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  • Russian meat stew (Jarkoye)

    Flora S.
    Print Recipe

    Ingredients
      

    • 4 potatoes
    • 200 g pork
    • 1 carrot
    • ½ large onion
    • salt to taste
    • pepper
    • vegetable oil

    Instructions
     

    • Peel potatoes and cube them.
    • Chop a carrot and onion and stew in a pan until light brown.
    • Chop meat and fry a little.
    • Pour a little oil on the bottom of the crockpot, then put pieces of meat and potatoes, carrot and onion.
    • Add salt and pepper. If you have some mushrooms, do not hesitate to add them (fried before).
    • Cover the crockpot and put in the oven for 40-50 minutes and bake until done. Jarkoye is served in a crockpot for every person.
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  • Russian Meat Balls In Vodka

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 ½ pounds hamburger
    • 2 eggs slightly beaten
    • 2 cups cracker crumbs
    • ½ pounds ground lean pork
    • 1 cup milk
    • ½ teaspoon lemon rind
    • ¼ teaspoon nutmet
    • 1 teaspoon salt
    • ¼ teaspoon pepper

    Instructions
     

    • Mix well and let stand for 1 hour, then form into small balls.
    • Brown in a skillet in drippings along with 3 cups thinly sliced onions for about 15 minutes. Remove from pan.
    • To the drippings, add 1 cup sour cream and thicken with 2 tablespoons flour and 1 can condensed beef bouillon; cook until blended.
    • Add onions and meat balls. Blend in 1/2 cup dry vermouth and 2 ounces vodka.
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  • Russian Khren with beets

    Flora S.
    Print Recipe
    Course Side Dish

    Ingredients
      

    • 1 cup grated horseradish
    • 4 ½ cups drained beets
    • ¼ cup sugar
    • ¼ cup vinegar

    Instructions
     

    • Put beets in blender and mix with the already grated horseradish, add sugar and vinegar (check sugar on your taste!) and store in a glass jar in the refrigerator.
    • Refrigerate for at least 1 hour.
    • Use with roasted and cooked meat or as dressing for salad and sandwiches.
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  • Russian Honey Cake (Medovick)

    Flora S.
    Print Recipe
    Course Dessert, Snack

    Ingredients
      

    For the Cake Layers

    • 14 tablespoons unsalted butter cut into slices
    • 1 cup white sugar
    • ¾ cup wildflower honey
    • 6 large cold eggs
    • 2 ½ teaspoons baking soda
    • ¾ teaspoon fine salt
    • 1 teaspoon ground cinnamon
    • 3 ¾ cups all-purpose flour

    For the Frosting

    • 4 cups cold heavy whipping cream
    • ¾ cup sour cream

    Instructions
     

    • Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
    • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
    • Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
    • Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
    • Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
    • Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
    • Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
    • Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
    • Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
    • Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
    • Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
    • Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
    • Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve."
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  • Russian Fish Soup (Ukha)

    Flora S.
    Print Recipe

    Ingredients
      

    • 4 cups water
    • 2 potatoes cubed
    • 1 onion chopped
    • 1 bunch fresh parsley chopped
    • 4 ounces cod fillets cubed
    • 1 lemon juiced
    • salt and pepper to taste

    Instructions
     

    • Put water in a large saucepan and bring to a boil over high heat. Add the potatoes, onion and parsley.
    • Heat for 10 to 15 minutes and add the fish.
    • Heat for 10 more minutes, then squeeze in lemon juice and season with salt and pepper to taste.
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  • Russian Eggplant Caviar

    Flora S.
    Print Recipe

    Ingredients
      

    • 2 large eggplants peeled and cut into 1/2-inch cubes
    • 5 tablespoons olive oil
    • 1 ½ cups finely chopped yellow onion
    • 1 ½ cups finely chopped green bell pepper
    • 1 8 ounce can tomato sauce
    • salt and ground black pepper to taste

    Instructions
     

    • Place eggplants in a large pot and cover with water. Bring to a boil; reduce heat and simmer until tender, about 30 minutes. Drain in a colander; press out excess water with the back of a large spoon.
    • Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until fragrant, about 3 minutes. Add green bell pepper; cook and stir until softened, 5 to 8 minutes.
    • Stir drained eggplant into the skillet. Add tomato sauce, salt, and pepper; cook, mashing eggplant with the back of the spoon, until flavors combine and tomato sauce darkens, about 30 minutes.
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  • Russian Eggplant

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 large eggplant peeled and sliced into 1/3 inch rounds
    • 1 tablespoon fresh lemon juice
    • 1 cup water
    • 3 large tomatoes thinly sliced
    • 2 onions thinly sliced
    • 2 tablespoons all-purpose flour
    • 1 ¼ cups sour cream
    • 1 clove garlic minced
    • 1 ½ teaspoons salt
    • ¼ teaspoon black pepper
    • paprika to taste

    Instructions
     

    • In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes, or until barely tender. Drain.
    • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go. In a medium bowl, stir together the sour cream, garlic, salt and pepper. Spread this over the top of the casserole. Sprinkle generously with paprika.
    • Bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce.
    Continue reading →

  • Russian Dumpling (Pelmeni)

    Flora S.
    Traditional Russian Food
    Print Recipe

    Ingredients
      

    Dough

    • 1 egg
    • 1 teaspoon vegetable oil
    • 1 teaspoon salt
    • ¾ cup warm water
    • 3 cups all-purpose flour
    • 1 tablespoon all-purpose flour

    Filling

    • 18 ounces ground beef
    • 1 small onion chopped
    • 1 ½ tablespoons ice-cold water
    • 1 tablespoon coarse salt
    • freshly ground pepper to taste

    Instructions
     

    • Combine egg, vegetable oil, and salt in a measuring cup; add enough water to fill to 1 cup. Pour into a bowl, add 3 cups flour, and knead into a smooth, elastic dough.
    • Cover with a kitchen towel and rest for 30 minutes.
    • Dust a baking sheet lightly with 1 tablespoon flour.
    • Combine ground beef, onion, water, salt, and pepper in a bowl and mix filling thoroughly by hand or using a fork.
    • Roll out a portion of the dough very thinly on a lightly floured surface and cut out 2 1/2-inch rounds with a cookie cutter or a wine glass.
    • Keep the rest of the dough covered with a towel to avoid drying out.
    • Place 1/2 to 1 teaspoon of filling on one side of the dough circle. Fold dough over and seal the edges using fingers, forming a crescent.
    • Join the ends and pinch them together. Place on the prepared baking sheet. Repeat with remaining dough and filling.
    • Freeze pelmeni for 30 minutes to prevent them from sticking together.
    • Bring a large pot of lightly salted water to a simmer and drop small batches of frozen pelmeni into simmering water.
    • Cook and stir until the meat is cooked and pelmeni float to the top, about 5 minutes. Continue cooking for an additional 5 minutes.
    • Transfer to serving plates using a slotted spoon.

    Notes

    Instead of ground beef, you can also use a mixture of half ground pork and half ground beef. Sometimes we use ground turkey for the filling. If you're not a fan of raw onion, saute onion in butter first for 5 to 7 minutes on medium heat.
    The meat filling can also be made by processing filling ingredients through a meat grinder but do not use a blender or food processor unless you have a special setting for meat.
    Pelmeni can also be fried in a skillet. Melt butter or bacon grease in a skillet and saute frozen pelmeni until they are soft and the meat is cooked through, just like pierogi. Pelmeni is usually served with sour cream or vinegar.
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  • Russian Deviled Eggs

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 small beet peeled
    • 2 tablespoons mayonnaise
    • 2 teaspoons Dijon mustard
    • 2 teaspoons sweet pickle relish Optional
    • 6 eggs
    • 1 pinch ground paprika or to taste
    • salt and ground black pepper to taste
    • 12 sprigs fresh cilantro Optional

    Instructions
     

    • Place beet in a small saucepan with water to cover; bring to a simmer and cook until tender, about 15 minutes. Drain and cool. Grate beet on medium holes of a grater. Place grated beet in a bowl; stir in mayonnaise, mustard, and relish.
    • Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
    • Cut each egg in half lengthwise; place egg yolks in a bowl. Mash egg yolks with a fork; stir beet mixture into egg yolks. Season with paprika, salt, and pepper.
    • Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves; top with cilantro.
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  • Russian Carrot Salad (Korean-Style)

    Flora S.
    Print Recipe
    Course Salad, Side Dish

    Ingredients
      

    • 1 pound carrots peeled and julienned (preferably with a mandoline)
    • 3 cloves garlic minced
    • ¼ cup vinegar
    • 1 tablespoon white sugar
    • 2 ½ teaspoons salt
    • ⅓ cup vegetable oil
    • ½ onion minced
    • 1 teaspoon ground coriander
    • ½ teaspoon cayenne pepper

    Instructions
     

    • Place carrots in a large bowl. Sprinkle garlic over carrots.
    • Mix vinegar, sugar, and salt together in a small bowl.
    • Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
    • Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.
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  • Russian Cabbage Pie

    Flora S.
    Print Recipe

    Ingredients
      

    • 3 tablespoons butter or more to taste
    • 1 small head cabbage finely chopped
    • 3 hard-boiled eggs peeled and chopped, or more to taste
    • 3 sprigs fresh dill finely chopped, or to taste
    • salt to taste
    • 2 sheets yeasted puff pastry
    • 1 egg beaten

    Instructions
     

    • Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
    • Preheat oven to 400 degrees F (200 degrees C).
    • Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
    • Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
    • Bake in the preheated oven until golden brown, 40 to 45 minutes.
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  • Russian Burgers (Kotlety)

    Flora S.
    Print Recipe
    Course Dinner

    Ingredients
      

    • 1 pound ground beef or meat of your choice
    • 1 small onion grated
    • 1 clove garlic minced
    • 1 large egg lightly beaten
    • salt and ground black pepper to taste
    • 1 cup water or more as needed
    • 1 cup bread crumbs or as needed
    • 3 tablespoons vegetable oil or to taste

    Instructions
     

    • Combine pork, onion, garlic, and egg in a large bowl. Season with salt and pepper. Add water a little at a time, stirring until pork mixture absorbs it and reaches the consistency of sour cream.
    • Pour bread crumbs onto a plate. Scoop up medium-sized balls of the pork mixture with a tablespoon and drop into the bread crumbs; flip to coat both sides.
    • Heat oil in a frying pan over medium heat. Fry patties, in batches if necessary, until golden brown, 5 to 6 minutes per side.

    Notes

    Cook's Note:
    If needed, you can add some bread crumbs to the meet mixture to help it thicken up or to help with the stickiness.
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  • Russian Beet Salad with Herring

    Flora S.
    Traditional Russian Food
    Print Recipe

    Ingredients
      

    • 3 whole russet potatoes
    • 2 large carrots peeled
    • 2 beets washed with tops and bottoms removed
    • ½ yellow onion chopped
    • 1 12 oz jar herring fillets, packed in oil
    • 6 tablespoons mayonnaise
    • salt and ground black pepper to taste

    Instructions
     

    • Bring a large pot of water to a boil. Cook the potatoes, carrots, and beets in the boiling water until cooked but still firm, 15 to 20 minutes for the potatoes, 25 to 30 minutes for the carrots, and 40 minutes for the beets.
    • Allow each to cool to the touch before further handling.
    • Remove and discard the skins from the potatoes and beets. Shred the potatoes, carrots, and beets, keeping them separate.
    • Arrange about half the onion and half the herring fillets in a layer in the bottom of a bowl. Cover the layer with about half of the grated potatoes, then a layer of about half the carrot, and finally about half the beet.
    • Spread about 3 tablespoons of mayonnaise over the salad; season with salt and pepper. Repeat the layers in the same order to finish building the salad.
    • Cover with plastic wrap and chill in the refrigerator at least 1 hour. Serve cold.
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  • Russian Beet Salad (Vinaigrette)

    Flora S.
    Print Recipe
    Course Salad, Side Dish

    Ingredients
      

    • 1 pound beets
    • 1 pound carrots
    • 1 pound potatoes
    • 2 large dill pickles diced
    • 1 onion minced
    • 1 8 oz can peas, drained
    • 2 tablespoons olive oil
    • ½ teaspoon ground black pepper
    • 1 tablespoon chopped fresh parsley Optional
    • ½ teaspoon salt

    Instructions
     

    • Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
    • The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
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  • Russian Beef Soup (Solianka)

    Flora S.
    Print Recipe
    Course Dinner, Side Dish, Soup

    Ingredients
      

    • 2 ounces dried mushrooms
    • ¾ cup water
    • ½ cup unsalted butter
    • 3 onions chopped
    • 1 cup cooked diced veal
    • 1 cup diced ham
    • ¼ pound kielbasa sausage cut into 1 inch pieces
    • 2 quarts beef stock
    • 3 bay leaves
    • 10 black peppercorns
    • 2 dill pickles diced
    • 2 tablespoons capers
    • 12 marinated mushrooms
    • 1 28 ounce can Italian-style whole peeled tomatoes
    • 2 tablespoons tomato paste
    • 1 ½ tablespoons all-purpose flour
    • 12 kalamata olives
    • ⅓ cup chopped fresh dill weed
    • ¼ teaspoon dried marjoram
    • 3 cloves garlic minced
    • ¼ cup dill pickle juice
    • 1 teaspoon Hungarian sweet paprika
    • salt to taste
    • ground black pepper to taste

    Instructions
     

    • Soak mushrooms in 3/4 cup water until tender, 20 to 30 minutes. Set aside.
    • Melt half the butter and saute the onions, meats, and rehydrated mushrooms. Add the stock and liquid from the mushrooms and bring to a boil. Make a bouquet garni by tying the bay leaves and peppercorns tightly in cheesecloth. Lower the heat and add the bouquet garni, pickles, capers, and marinated mushrooms. Simmer 10-15 minutes.
    • Melt remaining butter in a skillet and cook the tomatoes and tomato paste for a few minutes, then add the flour and saute for another few minutes. Add a cup of the soup to the skillet and stir in well, then return pan ingredients to the soup pot.
    • Add the olives, dill, marjoram, garlic, pickle juice, and paprika. Adjust soup's seasoning with salt and pepper; simmer another 10-15 minutes.
    • Remove pot from heat and remove bouquet garni. Adjust seasonings and serve with sour cream.
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  • Russian Beef and Beet Soup (Borscht)

    Flora S.
    Print Recipe

    Ingredients
      

    • 1 1 inch thick slice bone-in beef shank
    • 3 quarts water
    • 1 onion chopped
    • 1 cup chopped carrots
    • ½ cup chopped celery
    • 1 bay leaf
    • 3 cups diced peeled beets
    • 2 cups chopped cabbage
    • ¼ cup white vinegar or to taste
    • salt and ground black pepper to taste
    • 1 cup sour cream for garnish
    • 2 tablespoons chopped fresh dill for garnish

    Instructions
     

    • Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids.
    • Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper.
    • Serve garnished with sour cream and dill."
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  • Russian apple cake (Sharlotka)

    Flora S.
    Print Recipe
    Course Dessert, Snack

    Ingredients
      

    • 2 Granny Smith apples - peeled cored, and chopped
    • 5 eggs
    • 1 cup white sugar
    • 1 cup all-purpose flour
    • ¼ cup sour cream Optional
    • 1 teaspoon salt
    • ½ teaspoon baking powder
    • 1 teaspoon vanilla extract Optional

    Instructions
     

    • Preheat the oven to 350 degrees F (175 degrees C). Grease an oversized, deep, glass pie dish and spread apples inside.
    • Combine eggs and sugar in the bowl of a stand mixer fitted with the wire whisk attachment. Mix on the highest setting until eggs are foamy and change in color, 5 to 7 minutes. The goal is to achieve a consistency something close to meringue.
    • Turn stand mixer off and switch the attachment to the standard mixing paddle. With the machine on its lowest setting, add flour, sour cream, salt, baking powder, and vanilla extract. Mix until just incorporated. Batter should be thick, fluffy, and airy. Do not overmix, as it will deflate the batter. Pour batter over apples in the pie dish.
    • Bake in the preheated oven until the top turns golden brown and a knife comes out clean, about 40 minutes. Let cool just until it is safe to handle the pan; loosen edges and flip the cake onto a serving platter
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  • Russian Ant Hill Cake

    Flora S.
    Print Recipe
    Course Dessert, Snack

    Ingredients
      

    Dough

    • ¾ cup unsalted butter melted
    • 2 tablespoons unsalted butter melted
    • ½ cup white sugar
    • 4 ounces sour cream
    • 4 cups all-purpose flour
    • 2 teaspoons baking powder

    Assembly

    • ¾ cup unsalted butter softened
    • 2 tablespoons unsalted butter softened
    • 1 13.4 ounce can dulce de leche
    • 2 tablespoons poppy seeds for sprinkling

    Instructions
     

    • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
    • Combine 3/4 cup plus 2 tablespoons of melted butter and sugar in a bowl; stir well. Whisk in sour cream until smooth. Mix flour and baking powder and sift over batter. Knead everything until a smooth, stiff dough forms.
    • Using the meat grinder attachment of your kitchen aid, pass handfuls of the dough through the grinder. Spread ground dough pieces bits evenly over the prepared baking sheet.
    • Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
    • Beat 3/4 cup plus 2 tablespoons of softened butter in a bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add the cooled cake pieces to the caramel mixture and fold in with a spatula until well combined.
    • Mound the mixture onto a serving plate. Using buttered hands, form the mixture into an ant hill. Sprinkle with poppy seeds.
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  • Russell's Famous Banana Nut Bread

    Carrie M.
    My very good friend Russell makes this bread and it's amazing.
    Print Recipe