Courses Archives: Dinner

Chicken on the “Bottle”

Chicken on the "Bottle"

Flora S.

Ingredients
  

  • 1 glass bottle
  • 1 average drawn chicken
  • salt
  • pepper
  • spices to taste
  • mayonnaise

Instructions
 

  • Pour in a full bottle of water.
  • Take a chicken and grease it with all your favourite spices. Make the chicken sit on the neck of the bottle. Put the chicken into the oven. Don't forget to use a pan, as the fat will flow out.
  • Cook it during a half an hour. Then cover it with mayonnaise if you want and cook other ten minutes.
  • When it's ready, take the chicken off the bottle and put on the dish and cut into portion slices.

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Chicken Kiev

Chicken Kiev

Flora S.

Ingredients
  

  • cup butter
  • ½ teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 2 pounds skinless boneless chicken breast halves
  • 2 eggs
  • 3 tablespoons water
  • ¼ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon dried dill weed
  • ¾ cup all-purpose flour
  • ¾ cup dry bread crumbs
  • 2 cups vegetable oil for frying
  • ½ lemon sliced
  • ¼ cup chopped fresh parsley

Instructions
 

  • Combine 1/3 cup butter, 1/2 teaspoon pepper and 1 teaspoon garlic powder. On a 6x6 inch piece of aluminum foil, spread mixture to about 2x3 inches. Place this mixture in the coldest section of your freezer and freeze until firm. This can be done ahead of time.
  • Remove all fat from the chicken breast. If using whole chicken breasts, cut them in half. Place each chicken breast half between 2 pieces of waxed paper and using a mallet, pound carefully to about 1/4 inch thickness or less.
  • When butter mixture is firm, remove from freezer and cut into 6 equal pieces. Place one piece of butter on each chicken breast. Fold in edges of chicken and then roll to encase the butter completely. Secure the chicken roll with small skewers or toothpicks.
  • In a mixing bowl, beat eggs with water until fluffy. In a separate bowl, mix together 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, dill weed and flour. Coat the chicken well with the seasoned flour. Dip the floured chicken in the egg mixture and then roll in the bread crumbs. Place coated chicken on a shallow tray and chill in refrigerator for 30 minutes.
  • In a medium size deep frying pan, heat vegetable oil to medium-high. Fry chicken for about 5 minutes then turn over and fry for 5 minutes longer or until the chicken is golden brown. To test for doneness, cut into one of the rolled chicken breasts to make sure it doesn't have a pink interior. Serve immediately, garnished with a sliced lemon twist and a sprinkling or parsley."

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Caprese Chicken

Caprese Chicken

Laura D.
This is one of my favorite go-to recipes. It's easy, looks fancy, and tastes amazing. Enjoy!

Ingredients
  

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • kosher salt
  • freshly ground black pepper
  • ¼ cup balsamic vinegar
  • 2 cloves garlic minced
  • 1 pint grape tomatoes halved
  • 2 tbsp. shredded basil
  • 4 slices mozzarella

Instructions
 

  • In a large skillet over medium-high heat, heat oil.
  • Season chicken with salt and pepper and cook through until golden, 6 minutes per side. Transfer to plate.
  • Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5-7 minutes.
  • Stir in basil.
  • Return chicken to skillet and nestle in tomatoes. Top with a slice of mozzarella and cover with lid to melt cheese.

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Beef Stroganoff

Beef Stroganoff

Flora S.

Ingredients
  

  • 2 pounds beef chuck roast
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 ounces butter
  • 4 green onions sliced (white parts only)
  • 4 tablespoons all-purpose flour
  • 1 10.5 oz can condensed beef broth
  • 1 teaspoon prepared mustard
  • 1 6 oz can sliced mushrooms, drained
  • 1 cup sour cream
  • 1 cup white wine
  • salt to taste
  • ground black pepper to taste

Instructions
 

  • Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper.
  • In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips.
  • Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender.
  • Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste."

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Baked Spaghetti

Baked Spaghetti

Lysa S.
Recipe was found in an old country magazine many years ago. Our family has enjoyed it for many years with variations.

Ingredients
  

  • 1 cup Chopped onion
  • 1 cup chopped green pepper
  • 1 tbsp butter
  • 1 can 28 oz tomatoes with liquid cut up
  • 1 can 4 oz mushrooms, stems and pieces drained
  • 1 can 2 1/4 oz sliced olives drained
  • 1 box spaghetti
  • 1 lb. ground beef browned and drained
  • 2 cups shredded cheddar cheese
  • 1 can 10 3/4 oz condensed cream of mushroom soup
  • ¼ cup water
  • ½ cup grated parmesan cheese

Instructions
 

  • In a large skillet, saute green peppers and onion in butter until tender.
  • Add tomatoes, mushrooms, olives.
  • Cook the spaghetti and drain.
  • In another pan brown the ground beef and drain. Add the ground beef to the vegetable mixture
  • Place half of the spaghetti in a greased 13 x 9 baking dish. Top with half of the vegetable mixture.
  • Sprinkle with 1 cup of cheddar cheese.
  • Repeat layers.
  • Mix the soup and water until smooth and pour over the casserole
  • Sprinkle with parmesan cheese.
  • Bake uncovered at 350 degrees for 30-35 minutes or until heated through.

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Baked sole in sour cream sauce

Baked sole in sour cream sauce

Flora S.

Ingredients
  

  • 2 lb filet of lemon sole cut into portion-sized pieces
  • 2 lb potatoes peeled and sliced into rounds approximately 1/5 inch thick
  • ½ lb button mushrooms sliced
  • 3 hard-boiled eggs sliced into rounds
  • 2 cups sour cream
  • 1 tbsp minced dill
  • all-purpose flour
  • 2 tbsp butter
  • vegetable oil
  • salt and pepper

Instructions
 

  • Preheat the oven to 375 F. Gently heat sour cream in a small casserole and keep at a simmer.
  • Make roux by melting 1 tbsp butter over medium heat and sifting 1 tbsp flour over it. Cook, stirring constantly, until the mixture is a deep-golden color. Whisk the roux into sour cream, season with salt, and simmer for 1 minute. Cover the sauce and set aside.
  • Melt 2 tbsp butter in a skillet. Season the filets with salt and pepper. Roll in flour.
  • Fry the fish pieces in butter until golden-brown on both sides. Drain on paper towels.
  • Saute mushrooms in 1 tbsp butter until they have reabsorbed their liquid, about 2 minutes.
  • Separately, skillet-fry potatoes in vegetable oil until slightly crispy on the outside, but slightly undercooked on the interior. Drain on paper towels.
  • Arrange the fish pieces on the bottom of a braiser. Top each piece with egg rounds and mushrooms. Arrange potatoes between and around the fish pieces.
  • Pour the sour cream sauce over the fish and potatoes.
  • Bake, uncovered, for 30 minutes. Sprinkle with dill and serve.

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Baked Karp Russian

Baked Karp Russian

Flora S.

Ingredients
  

  • 1 piece Carp
  • 4 pcs Pickled cucumber
  • 700 grams Onion
  • 8 pcs Potatoes
  • Salt to taste
  • ½ tsp Sugar
  • Black pepper - to taste
  • 3 tbsp Vegetable oil
  • 2 tbsp Sour cream
  • 1 tbsp Lemon juice
  • ¼ puig. Parsley

Instructions
 

  • The fish is cleaned of scales, to remove fins, tail and gills. Make an incision from the top of the ridge, to remove the entrails. Wash.
  • Add salt and season with lemon juice. Set aside for 20 minutes.
  • Peel the onion, cut into half rings. Fry in 2 tbsp oil, sprinkle with sugar.
  • Fry until transparent, over medium heat, stirring. Season with salt and pepper.
  • While fried onions, peel the potatoes, cut into 6 - 8 pieces. Cover with cold water.
  • Slice Pickled cucumbers. Put the Pickled cucumbers in a roasted onion, stir and remove from heat.
  • Carp dry with a paper towel. To put it in a fireproof form. Stuff the pickle-onion mixture.
  • Blot potatoes with a paper towel. Season with salt, dried parsley, 1 tbsp vegetable oil, mix well.
  • Arrange the potatoes around the fish. Put the form in a cold oven.
  • To enable heating at 350 degrees. Bake for 1 hour.
  • Then brush the carp with sour cream and return to the oven, under the grill, for 10-15 minutes, at 375 degrees.
  • Serve hot, sprinkled with chopped parsley.

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Russian Panettone (Kulich/Easter cake)

Russian Panettone (Kulich/Easter cake)

Flora S.
Traditional Russian Easter cake

Ingredients
  

Kulich

  • ½ cup golden raisins
  • ¼ cup rum
  • 3 .25 ounce packages active dry yeast
  • 1 cup white sugar divided
  • 1 ½ cups warm milk 105 degrees F (40 degrees C)
  • 6 cups sifted all-purpose flour divided
  • 5 eggs separated
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter softened
  • 2 tablespoons unsalted butter softened
  • ½ cup slivered almonds
  • ½ cup candied mixed citrus peel

Icing

  • 2 cups confectioners' sugar
  • 1 egg white
  • 1 teaspoon lemon juice

Instructions
 

  • Combine golden raisins and rum in a small bowl and let soak.
  • Dissolve yeast and 1/2 teaspoon sugar in 1/2 cup milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
  • Mix remaining 1 cup milk and 1 cup flour together in a bowl. Add yeast mixture and stir well. Cover and let stand in a warm place for 30 minutes.
  • Beat 5 egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form.
  • Combine remaining sugar and egg yolks in a large bowl; beat with an electric mixer until fluffy and pale, about 5 minutes. Beat in vanilla extract. Drain raisins and add rum to egg mixture. Add to yeast mixture and mix well. Fold in egg whites gently. Add remaining flour in small batches, mixing well after each addition, until dough starts to pull away from the sides of the bowl.
  • Turn out dough onto a floured work surface and knead for about 10 minutes, adding more flour as needed. Start rubbing in 1 cup plus 2 tablespoons butter, 1/4 cup at a time, once dough seems pliable and soft. Knead for 2 more minutes and form into a ball.
  • Transfer to a clean, lightly oiled bowl. Cover with plastic wrap and a clean dish towel. Allow to rise in a warm place until doubled in volume, about 90 minutes.
  • Turn dough out onto a floured work surface and knead for 2 minutes. Sprinkle flour over raisins. Scatter raisins, almonds, and mixed peel in a circle around the dough. Keep kneading dough to incorporate fruits and nuts evenly.
  • Line 2 large metal coffee tins with parchment paper. Divide dough in half and transfer to the tins. Cover with a clean dish towel. Allow to rise in a warm place until dough has risen to the top, 30 minutes to 1 hour.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake kulich in the preheated oven until top is golden brown and a toothpick inserted in the middle comes out clean, about 1 hour. Carefully tip loaves out of the tins onto a work surface and let cool, about 2 hours.
  • Combine confectioners' sugar, 1 egg white, and lemon juice in a small bowl. Brush over the the tops of the kulich loaves, allowing icing to run down the sides.

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Pistachio Encrusted Tofu

Pistachio Encrusted Tofu

Carrie M.
This was a recipe given to my mother by a family friend. It is one of our favorite family meals.

Ingredients
  

  • 1 package of firm tofu
  • 2 TBSP veganaise or other vegan mayonnaise
  • 2 TBSP dijon mustard
  • 1 TBSP soy sauce or tamari
  • ½ cup pistachios
  • ¼ cup vegan breadcrumbs
  • pepper and a little salt.

Instructions
 

  • Cut Tofu into triangles, set on papertowels and drain
  • Combine Veganaise with dijon mustard and soy sauce or tamari.
  • Coat tofu with this mixture (I dump it all in a baggie)
  • Chop pistachios, add vegan breadcrumbs, pepper and a little salt.
  • Coat the tofu in the nut/crumbs and lay on a baking sheet.
  • Bake at 350 degrees until lightly browned.
  • One of the hard parts is finding vegan bread crumbs since most have whey in them. the other is dealing with the messy mustard mixture but it's necessary.

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Pappadille

Pappadille

Michelle K.
This is my grandmother's recipe. She came to the US from Campo Basso in Italy in 1906 and settled in the South End of Stratford where she and my grandfather raised 7 children. I remember her making this recipe in our kitchen when I was very young.

Ingredients
  

  • 6 cups flour
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • ½ cup Crisco
  • 6 eggs
  • 1 orange rind grated
  • 2 oranges juiced (1/4-1/3 cup)

Instructions
 

Original instructions

  • Mix dry ingredients and make a well in the middle. Beat the eggs in the center, and add orange juice. Gradually incorporate dry ingredients to make a sticky dough.

Modern instructions

  • Mix the dry ingredients in a large, shallow bowl. A large spaghetti serving bowl is perfect.
  • Beat the eggs with the orange juice in another bowl. Add the wet ingredients to the dry ingredients gradually to form a sticky dough. Add a little more flour as needed to help with the forming of the dough.
  • Form into a long, flat loaf on a greased or lined with parchment paper baking sheet. Bake at 350 degrees for 20-25 minutes.
  • Let the loaf cool well before cutting. Unlike biscotti, this is not baked again after cutting.

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