Courses Archives: Dinner

Zucchini Pie

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.

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

Zippy Chicken

Marie O.
It's easy

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

Vegetarian Borscht

Vegetarian Borscht

Flora S.

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

Vegetable and Feta Latkes

Flora S.

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

Veal Tongue in Aspic

Flora S.

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

Vareniky

Flora S.

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

Vareniki with Potatoes and Mushrooms

Flora S.

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

Stuffed Salmon

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!!

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

Stuffed pike

Flora S.

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 Chicken

Stuffed Chicken

Flora S.

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

Hours: Monday - Thursday: 10am - 8pm
Friday & Saturday 10am - 5pm
Sunday 1pm-5pm