Courses Archives: Dinner

Eggplant Spread (Baklazhanovaya Ikra)

By lizbeth on October 1, 2021 in

Eggplant Spread (Baklazhanovaya Ikra)

Flora S.

Print Recipe

Course Dinner, Main Course

Ingredients

1 ea large eggplant
1 ea onion
2 ea tomatoes
2 ea garlic cloves
2 tb vinegar
2 tb vegetable oil
salt
pepper
fresh parsley

Instructions

Pierce an eggplant with a fork in several places, put on a baking sheet and bake, about an hour, turning while baking, until soft. Cool down.
Cut the eggplant, lengthwise, in two halves. Scoop out the pulp and chop until very fine.
Chop onion very finely, peel tomatoes and chop, mince garlic cloves.
Mix onion, tomatoes and pulp, garlic, oil, vinegar.
Stir thoroughly and season on your taste.
Cover and refrigerate for several hours.
Baklazhanovaya Ikra is served with chopped parsley.

Easy Noodle Kugel

By lizbeth on October 1, 2021 in

Easy Noodle Kugel

Shelley H.

Print Recipe

Course Dinner, Side Dish

Ingredients

6 eggs well beaten
1 pint sour cream
½ pound cottage cheese
¼ pound cream cheese
3 tbsp melted butter
2 tbsp sugar
1 tsp cinnamon

Instructions

Cook and drain according to directions 1 pound of wide noodles.
Return noodles to pot and mix with listed ingredients.
Place in a well-greased 9 x 13 baking dish and bake at 350 degrees one hour.

Duck with Apples

By lizbeth on September 30, 2021 in

Duck with Apples

Flora S.

Print Recipe

Course Dinner, Main Course

Ingredients

1 duck about 6 lb
1-2 tbsp mustard
1 tbsp honey
1,5 cup white wine
5 sour apples
10 potatoes for garnish

Instructions

Place the duck in cold salty water for an hour. Drain off the water.
Grease the duck outside and from within with mustard and leave overnight in the refrigerator covered with plastic wrap.
De-core and peel the apples. Cut the apple into slices and stuff the duck with them. Sew up the duck with thread. Coat the outside of the duck with honey.
Place the duck into a baking pan and add the white wine to the pan.
Bake the duck in an oven 1-1.5 hours depending on the size of the duck at 350F. During this time, rotate the duck in the oven and check that the skin has blushed.
Add water to pan when the duck starts to formed fat. If the skin on a duck starts to burn, cover with it with foil.
30 minutes prior to readiness of a duck lay in the peeled potatoes. Bake the potatoes until they are soft.
Check to ensure that the duck has reached the safe internal temperature before removing from the oven. Pull out the thread from the duck.
Take out from inside of the duck the apples and cut the duck into serving portions.
Arrange the potatoes and apples around the duck and serve.

Crustless Spinach Quiche

By lizbeth on September 30, 2021 in

Crustless Spinach Quiche

Flora S.

Print Recipe

Course Dinner, Side Dish

Ingredients

1 tablespoon vegetable oil
1 onion chopped
1 10 ounce package frozen chopped spinach, thawed and drained
5 eggs beaten
3 cups shredded Muenster cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper

Instructions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Creamy Pan Seared Salmon with Tomatoes and Spinach

By lizbeth on September 30, 2021 in

Creamy Pan Seared Salmon with Tomatoes and Spinach

Robyn

Received from a friend - Weight Watcher approved!!

Print Recipe

Course Dinner, Main Course

Ingredients

2 tbsp garlic flavored olive oil
4 4 oz each skin on salmon fillets
salt and fresh ground pepper to taste
1 tbsp butter
3 cloves of garlic
2 cups halved cherry tomatoes
1 bag 6 oz baby spinach
½ cup low fat evaporated milk if not looking at calories, you can use half and half or heavy cream
¼ cup grated parmesan cheese
2 tbsp chopped fresh basil
1 tbsp chopped fresh parsley

Instructions

Heat olive oil in a large skillet over medium high heat. Season the salmon fillets with salt and pepper and transfer to the skillet, skin side up.
Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.
Flip over and cook for 2 more minutes more; remove from skillet and set aside.
Add butter to skillet and melt over medium heat. Stir in garlic and cook for 1 minute.
Add cherry tomatoes and season with salt and pepper. Continue to cook for 1 - 2 minutes, or until tomatoes begin to soften.
Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt. Stir in evaporated milk parmesan cheese, basil, and parsley; bring to a simmer.
Reduce heat to low and cook for 2 minutes. Add salmon back to the skillet and continue to cook for 3 minutes, or until salmon is heated through.
Remove from the heat. Spoon sauce over each fillet and serve.

Notes

SERVES 4

Cornish Game Hens with Garlic and Rosemary

By lizbeth on September 30, 2021 in

Cornish Game Hens with Garlic and Rosemary

Flora S.

Print Recipe

Course Dinner, Main Course

Ingredients

4 Cornish game hens
salt and pepper to taste
1 lemon quartered
4 sprigs fresh rosemary
3 tablespoons olive oil
24 cloves garlic
⅓ cup white wine
⅓ cup low-sodium chicken broth
4 sprigs fresh rosemary for garnish

Instructions

Preheat oven to 450 degrees F.
Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
Reduce oven temperature to 350 degrees F. In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.

Cold Beet Soup (Cold Borscht)

By lizbeth on September 30, 2021 in

Cold Beet Soup (Cold Borscht)

Flora S.

Print Recipe

Course Dinner, Side Dish, Soup

Ingredients

3 beets with leaves and stems - beets peeled and chopped leaves sliced
water to cover
1 cup chicken stock
1 small cucumber grated
1 hard-cooked egg chopped
⅓ cup chopped fresh dill
3 small green onions thinly sliced
1 pint buttermilk
½ cup sour cream
⅓ lemon juiced
½ teaspoon ground black pepper

Instructions

Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.

Chilled Russian Summer Soup (Okroshka)

By lizbeth on September 29, 2021 in

Chilled Russian Summer Soup (Okroshka)

Flora S.

Print Recipe

Course Dinner, Side Dish, Soup

Ingredients

2 cups potatoes - peeled boiled, and cubed
2 hard-cooked eggs chopped
½ cup chopped cucumber
½ cup bologna cut into pieces
¼ cup finely sliced green onion
3 tablespoons chopped radishes Optional
2 tablespoons chopped fresh dill
2 cups buttermilk or as needed to cover

Instructions

Combine potatoes, eggs, cucumber, bologna, green onion, radishes, and dill in a bowl. Refrigerate until chilled, about 30 minutes.
Divide mixture between 2 bowls and cover with cold buttermilk to make a soup.

Chili Spaghetti

By lizbeth on September 29, 2021 in

Chili Spaghetti

Nicole Z.

This was a recipe from my grandmother. 🙂

Print Recipe

Course Dinner, Main Course

Ingredients

1 lb ground beef
½ cup chopped onion
2 garlic cloves minced
3 cups tomato juice
1 can 16oz kidney beans, rinsed and drained
6 oz spaghetti broken into 3 inch pieces
1 tbsp chili powder
1 tsp salt
½ tsp pepper

Instructions

In a large skillet, over medium heat, cook beef, onion and garlic until meat is no longer pink - drain.
Transfer to a greased 2 1/2 qt baking dish, stir in the remaining ingredients, cover and bake at 350 for 65-70 min or until spaghetti is just tender.
Let stand, covered for 10 min.

Notes

Yield: 6 servings

Chicken with Feta Cheese

By lizbeth on September 29, 2021 in

Chicken with Feta Cheese

Flora S.

Print Recipe

Course Dinner, Main Course

Ingredients

3 tablespoons butter
8 skinless boneless chicken breast halves
2 tablespoons butter
1 clove garlic minced
¼ cup finely chopped onion
1 tablespoon all-purpose flour
¼ cup vodka
1 tablespoon tomato paste
¾ cup chicken broth
½ teaspoon salt
½ teaspoon ground black pepper
1 ½ teaspoons dried parsley
1 ½ cups sour cream
¼ cup crumbled feta cheese

Instructions

Melt 3 tablespoons of butter in a large skillet over medium-high heat. Add the chicken, and cook until browned on both sides and no longer pink in the center, about 10 minutes; place into a 9x13 inch baking dish and set aside.
Reduce the heat to medium, and melt the remaining butter in the pan. Stir in the garlic, and onion, and cook for 2 minutes, stirring constantly until the onion has begun to soften. Stir in the flour, and continue cooking 5 minutes more. Add the vodka, and bring to a simmer over medium-high heat, stirring constantly. Allow to simmer for 2 minutes, then stir in the tomato paste, chicken broth, salt, pepper, parsley, sour cream, and feta cheese. Reduce heat to medium-low, and simmer 20 to 30 minutes stirring frequently.
Preheat oven to 350 degrees F (175 degrees C).
Pour the hot sauce over the chicken breasts, and bake in preheated oven until the top has browned, about 20 minutes.

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