Courses Archives: Main Course

Russian Cabbage Pie

By lizbeth on October 15, 2021 in

Russian Cabbage Pie

Flora S.

Print Recipe

Course Dinner, Main Course, Side Dish

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.

Russian Beet Salad with Herring

By lizbeth on October 15, 2021 in

Russian Beet Salad with Herring

Flora S.

Traditional Russian Food

Print Recipe

Course Main Course, Salad, Side Dish

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.

Russian Beef and Beet Soup (Borscht)

By lizbeth on October 15, 2021 in

Russian Beef and Beet Soup (Borscht)

Flora S.

Print Recipe

Course Dinner, Main Course, Side Dish, Soup

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."

Riffle Soup and Dumplings

By lizbeth on October 14, 2021 in

Riffle Soup and Dumplings

Sheri S.

This is an old German recipe that’s perfect for bacon lovers!

Print Recipe

Course Main Course, Soup

Ingredients

Riffle Soup

½ lb Bacon or more if you like
1 cup chopped onion
3 stalks chopped celery
4 cups potatoes sliced or cubed
Salt & Pepper to taste
2 tbsp dry parsley
2 envelopes Goya ham flavored concentrate optional
6 cups hot water

Dumplings:

2 cups flour
1 tsp salt
5 eggs

Instructions

Chop bacon into 1” pieces and cook until browned in the bottom of a large stock pot.
Add onions and celery while the bacon is cooking. Add potatoes, water, salt, pepper, parsley and ham flavoring. Simmer until potatoes are tender.
While soup is cooking, make the dumplings. Combine flour and salt. Make a well in the middle of the flour mixture.
Add the eggs and scramble them with a fork. Use the fork to incorporate the eggs into the flour. The dough will be sticky.
When the potatoes are tender, bring the soup to a boil and drop dough by teaspoonful into the soup. Cover and simmer for 20 minutes until the dumplings are cooked.

Rassolnyk

By lizbeth on October 14, 2021 in

Rassolnyk

Flora S.

Print Recipe

Course Dinner, Main Course

Ingredients

1 lb beef
1 small beef kidney
6 marinated cucumbers
1 large onion
1 carrot
parsley
2 tbsp oil
4 potatoes
2 tbsp tomato paste
½ cup sour cream
1 tbsp flour
2 cloves garlic

Instructions

Several hours before cooking cut the kidney into two halves and put into large amount of cool water.
Change the water often. Then pour hot water onto it. Boil it several times, removing water, and pouring new hot water again.
Then wash the kidney in warm water and boil it together with meat, having poured cool water onto it. Chop the onion, carrots, and cucumbers.
Put them into a big pot, add oil, pour some stock, cover with a lid and simmer until ready (the ingredients must become soft).
Put the flour and tomato paste onto the frying pan and fry them together for a while.
Strain the stock and put it with the stewed ingredients (onions, carrots and cucumbers) into a pot.
Add potatoes cut into small pieces, the tomato paste fried with the flour, and the kidney and meat cut into pieces. Boil it.
The rozsolnyk is ready when potatoes get soft.
Put the chopped parsley and crushed garlic into it.
When serving put some sour cream into a plate.

Rabbit in Sour Cream

By lizbeth on October 14, 2021 in

Rabbit in Sour Cream

Flora S.

Print Recipe

Course Dinner, Main Course

Ingredients

1 3- lb rabbit deboned and cut into 10-12 pieces
1 medium onion chopped
2 cups sour cream
½ cup dry white wine
2 tbsp brandy
3 tbsp butter
1 large bay leaf
pinch of nutmeg
salt
ground black pepper

Instructions

Season the rabbit pieces with salt and pepper and fry in butter until a brownish-red crust forms (the meat does not have to be cooked through at this point).
Remove from the pan and place on the bottom of a Dutch oven or a heavy casserole.
Return the pan to the heat and saute the onions (adding more butter, if necessary), until they are tender and slightly golden, about 10 minutes.
Drain the onions on paper towels and add to the rabbit.
Whisk together sour cream, wine, and brandy.
Pour over the rabbit and onions.
Bring to a simmer and season with salt, pepper, and nutmeg.
Add the bay leaf, cover, and simmer over low heat for 45 minutes.
Serve with pan-fried potatoes.

Poulet Rouleau avec Gruyere, Bearnaise et Champgnons

By lizbeth on October 14, 2021 in

Poulet Rouleau avec Gruyere, Bearnaise et Champgnons

Dr. & Mrs. Blosveren

Rolled Fried Chicken around Gruyere coated with Mushrooms and Bearnaise sauceuyere. Had it in France 51 years ago on our [Barbara] Honeymoon and have made it ever since. Have shared my recipe/version many times over the years.

Print Recipe

Course Dinner, Main Course

Equipment

Large 12" frying pan
12" x 8"" baking pan
large piece of Aluminum foil
Canola/Safflower oil
Large piece of towel paper

Ingredients

4 thick cut boneless, skinless chicken breasts/sliced in half to make 8 thin slice pieces.
1 to 1 ½ cups of Panko seasoned crumbs [you can get GLUTEN FREE ones/4C] ground FINE in a cuisinart blender.
1 egg Mix
¼ cup Pinot Noir wine
⅓ cup milk stirred in a bowl
8 pieces Gruyere cheese cut into 3" by 1/2
1 package Bearnaise sauce
1 qt portobello mushrooms sliced, with three pats of butter

Instructions

Rinse 8 pieces of chicken breasts/pat dry. Place a piece of Gruyere strip in each piece of chicken and roll it tight.
Dip each piece in egg/wine/milk mix, then dredge all over in Panko mix and set on laid out aluminum foil.
Heat oil in frying pan to 185* then carefully
place each piece of chicken, slightly apart from each other, in skillet and turn as each side becomes golden brown.
Put each cooked piece on towel paper to drain excess oil.
Lightly sautee the sliced mushrooms in the butter, wine and light amount of salt. Prepare the Bearnais sauce.
Place a layer of the 8 pieces of rolled chicken in the baking pan, cover with Bearnaise sauce and top with layer of mushrooms.
Bake at 350* for 30 minutes.

Notes

Side dishes of Caesar salad and Pomme Frittes make a great French dinner. Bon Appetit! Red or White Vin Sancerre goes wonderfully with this dinner.

Pork Chops a La Marilyn

By lizbeth on October 14, 2021 in

Pork Chops a La Marilyn

Peg S.

I got this from a coworker of my then husband and found it an easy worknight dinner staple. It's also delicious!

Print Recipe

Course Dinner, Main Course

Ingredients

1 cup all purpose flour
2 tbsp olive oil
2 tbsp butter
1 yellow onion sliced
4 pork chops
2 cups chicken broth
1 cup sherry
1 tbsp mustard

Instructions

Melt butter in large skillet, and add olive oil.
Saute onion until soft and golden. Remove and set aside.
Dredge pork chops in flour and sear on broth. All sides in same skillet.
Add broth, sherry and onions. Cover and simmer for 30 mins.
Stir in Mustard to sauce before serving.

Pickled Eggplant

By lizbeth on October 14, 2021 in

Pickled Eggplant

The Dogali Family

Grandpa had a big garden at his house in Stratford where he grew lots of vegetables. Grandma used this recipe to make eggplant to have throughout the year and give as gifts.

Print Recipe

Course Dinner, Main Course

Ingredients

6-8 eggplants peeled and thinly sliced into circles
2 cloves garlic peeled and minced
2 cups white vinegar
3 cups olive oil approx. enough to completely cover eggplant
2 tbsp oregano
3 tsp salt
Pepper to taste
3 canning jars 500 ml

Instructions

Put peeled, sliced eggplant into a crock pot, with a thin layer of salt between layers. Weigh it down with a heavy bowl or plate between layers, and a heavy jar (such as olive oil) on top of that, and let it sit a few hours.
Squeeze all water out and drain, then squeeze and drain again. Cut into thin strips like matchsticks.
Put eggplant in a bowl and pour vinegar over it. Leave about 5-10 minutes until eggplant turns white. Take out of vinegar and squeeze.
In a large bowl, mix eggplant, pepper, garlic, and oregano.
Put eggplant mixture in jars, leaving about an inch on the top, and fill with oil. Keep checking that the eggplant is covered with oil.
Make sure the bubbles have come to the top before covering the jar. Cover jars and let sit 24 hours before serving.

Pasta with heavy cream, lemon and arugula

By lizbeth on October 14, 2021 in

Pasta with heavy cream, lemon and arugula

Carrie M.

This is a yummy, easy pasta dish that combines some of my favorite flavors-lemon and arugula.

Print Recipe

Course Dinner, Main Course

Ingredients

1 tbsp good olive oil
1 tablespoon minced garlic 2 cloves
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
½ pound baby arugula or 2 bunches of common arugula, leaves cut in thirds
½ cup freshly grated Parmesan
1 pint grape or cherry tomatoes halved

Instructions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper.
Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm.
Drain the broccoli and run under cold water to stop the cooking. Set aside.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally.
Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta.
Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

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