Courses Archives: Main Course

Liver Pate (Pashtet Iz Pechonki)

By lizbeth on October 5, 2021 in

Liver Pate (Pashtet Iz Pechonki)

Flora S.

Print Recipe

Course Dinner, Main Course

Ingredients

1 lb Chicken livers or calves
liver cutinto strips
1 tsp Salt
2 large Onions sliced thin
⅓ cup Butter
¼ tsp Black pepper
1 large egg
2 White bread slices crustless
½ cup Chicken stock
½ Garlic clove minced

Instructions

In large skillet melt the butter, add the onions and garlic.
Fry until they begin to brown, add the liver and continue to fry for 8-12 minutes until the livers are no longer showing any pink.
Put the ingredients into blender/food processor and chop until the mixture is very fine and smooth.
Grease a casserole dish and turn out the liver mixture into it.
Preheat the oven to 350 degrees F.
Bake the mixture for 45 minutes. remove from and allow to cool for 15 minutes then cover and refrigerate for 4-6 hours before serving.

Lamb Chops with Mint Oil

By lizbeth on October 5, 2021 in

Lamb Chops with Mint Oil

Flora S.

Print Recipe

Course Dinner, Main Course

Ingredients

8 lamb chops
2 tablespoons olive oil divided
2 teaspoons chopped fresh rosemary
salt and ground black pepper to taste
Mint Oil:
¼ cup mint leaves
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest

Instructions

Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F.
Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

Kazakh Pilaf

By lizbeth on October 5, 2021 in

Kazakh Pilaf

Flora S.

Print Recipe

Course Dinner, Main Course

Ingredients

1 ½ lb lamb
3 tbsp fat
4 onions
5 carrots
1 c dried apricots
1 c rice
½ c water
salt
pepper

Instructions

Slice onion and put it on the bottom of a well-heated cauldron and fry until light golden.
Slice meat and fry with onion. Add julienned carrot, salt, pepper and stew.
Wash rice under running water and put evenly on meat layer (1 cup rice - 1 1/2 cup water).
Bring to boil, making holes to let air get out.
Put finely chopped dried apricots, cover and cook, not stirring, on low heat for an hour.
Take off from the heat, cover warm and leave for 15 minutes.
Stir carefully and serve on a large dish.

Jewish Chicken Soup

By lizbeth on October 5, 2021 in

Jewish Chicken Soup

Flora S.

Print Recipe

Course Main Course, Side Dish, Soup

Ingredients

1 whole chicken
1 medium yellow onion chopped
8 carrots peeled and sliced
1 parsnip chopped
3 cloves garlic crushed
2 stalks celery chopped
1 bunch fresh dill weed chopped
salt and pepper to taste
2 ½ cups matzo meal
6 eggs
6 tablespoons vegetable oil
2 teaspoons salt

Instructions

Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours.
Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.

Jean Ahlberg’s Swedish Meatballs

By lizbeth on October 5, 2021 in

Jean Ahlberg's Swedish Meatballs

Karin D.

This is a Swedish meatball recipe that my Gram, Jean Ahlberg, received from her mother-in-law. Every Christmas Eve, for at least sixty years, Gram treats our family to a traditional Swedish feast. Two years ago, when Gram was 94 years young, she (finally!) offered to let the family help prepare Christmas Eve dinner. We enjoy these meatballs just as they are, however they are excellent tossed with a light gravy and served over egg noodles. In 2020, during the COVID-19 pandemic, I gave each family member these meatballs in ""to go"" containers at our family outdoor holiday gathering. It would not be Christmas without Gram's meatballs! I am honored to take on this tradition and I look forward to passing the recipe down to my children."

Print Recipe

Course Dinner, Main Course, Side Dish

Ingredients

1 loaf of sliced white bread
1 cup milk
½ cup minced onion
1 lb pork
1 lb beef
1 lb veal
½ tsp salt
¼ tsp nutmeg
¼ tsp paprika
1 egg beaten

Instructions

Soak bread in milk.
Sautee onions in oil or butter. Gently combine ground meats.
Add onions to meat with salt, nutmeg, paprika and egg. Mix in soaked bread.
Form into 1" balls and cook @ 350 degrees for 15 minutes.

Ground Beef Stroganoff Casserole

By lizbeth on October 5, 2021 in

Ground Beef Stroganoff Casserole

Flora S.

Print Recipe

Course Dinner, Main Course

Ingredients

1 pound extra-lean 94% ground beef
1 teaspoon salt
½ tsp ground black pepper
1 8 oz package sliced fresh mushrooms
1 large onion chopped
3 cloves garlic minced
½ cup dry white wine
1 10.75 oz can fat-free condensed cream of mushroom soup (such as Campbell'sÂ®)
½ cup fat-free sour cream
1 tablespoon Dijon mustard
4 cups cooked egg noodles

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper.
Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard.
Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil.
Bake in the preheated oven until bubbling, about 25 minutes."

Grilled Tequila Lime Chicken

By lizbeth on October 5, 2021 in

Grilled Tequila Lime Chicken

Rosalind D.

Have used it with friends during summer cookout meals.

Print Recipe

Course Dinner, Main Course

Ingredients

3 tbsp olive oil
3 tbsp tequila
1 tbsp lime zest from about 2 limes
4 cloves of garlic minced
1 ¼ tsp ground ancho chili pepper
½ tsp ground coriander
¼ tsp dried oregano
1 ¼ tsp salt
½ tsp freshly ground pepper
2 tsp honey
4 boneless chicken breasts about 2 lbs pounded to an even 1/2 inch thickness
1 lime sliced into wedges for serving (optional)

Instructions

Combine all of the ingredients except the chicken breast in a 1 gallon freezer bag.
Close the bag and squish the marinade around to mix. Add the chicken breasts and massage the marinade into the meat until evenly coated.
Seal the bag and place it in a box in the refrigerator (the bowl protects against leakage); marinade for at least 6 hours or overnight.
Clean the grill and preheat to high. Lightly dip a wad of paper towels in vegetable oil and using tongs, carefully rub over the grates until glossy and coated (or use non flammable cooking spray).
Place the chicken breasts on the grill and spoon the remaining marinade on top of them. Grill, covered, for 2 - 3 minutes per side (turning only once)
Serve immediately with lime wedges

Green Sorrel Borscht

By lizbeth on October 4, 2021 in

Green Sorrel Borscht

Flora S.

Print Recipe

Course Dinner, Main Course

Ingredients

10 cups veal or chicken stock
big heap of fresh sorrel cut into strips
1 large onion chopped
3 large potatoes peeled and cubed
3 hard boiled eggs quartered lengthwise
2 tbsp minced cilantro
1 tbsp vegetable oil
½ tbsp butter
salt and pepper to taste
sour cream

Instructions

Sauté onions in oil and butter until deep golden in color, about 15 minutes.
Bring stock to a simmer and add potatoes.
Simmer, covered, until the potatoes are cooked through, about 20 minutes.
Remove the potatoes with a slotted spoon, mash them coarsely (they should still be in tiny little pieces, not pureed), and return to the stock.
Add onions. Adjust salt and pepper. When the stock comes to a simmer once more, add the sorrel, let simmer for 3 minutes, then take off heat, stir in cilantro, and serve immediately. (Keep in mind that sorrel overcooks very quickly).
Place one or two egg quarters in each bowl before pouring the soup. Serve with sour cream on the side.

Golubtsy

By lizbeth on October 4, 2021 in

Golubtsy

Flora S.

Print Recipe

Course Dinner, Main Course, Soup

Ingredients

Cabbage roll:

2-3 lbs hamburger
2-3 eggs
1 cup rice
1 onion diced
1 bell pepper diced
1 carrot grated
salt
pepper
onion soup mix optional

Soup:

6 potatoes
1-2 onions
1 bell pepper
4 - 5 carrots
4 cans stewed tomatoes
1 can whole tomatoes
2-3 fresh tomatoes
3 stalks of celery
1 large head of cabbage
large pot

Instructions

Mix together in a bowl, the rice, hamburger, vegetables and eggs.
Season with pepper, salt or onion soup mix. Set aside.
Cut up potatoes, onions, bell pepper, carrots, and celery. Set aside.
Cut out the core of the cabbage. Set in a large bowl.
Pour boiling water over cabbage. Let it sit for about 10 minutes.
When water is cool enough to touch, start making the cabbage rolls.
Place about 2 tablespoons full of mixture into cabbage. My cabbage rolls usually look like cabbage balls.
I put the leafy closed ends facing down, to keep the mixture from opening up while cooking.
After all cabbage rolls/balls are in your pot, put all cut up vegetables on top of rolls/balls.
Next, pour tomatoes on top. For each can of tomatoes, I pour one can of water.

Georgian Sacivi

By lizbeth on October 4, 2021 in

Georgian Sacivi

Flora S.

Print Recipe

Course Dinner, Main Course

Ingredients

a good-sized chicken trimmed and cut into pieces
3 handfuls of shelled fresh walnuts
5-7 medium-sized cloves of garlic
1 small mild onion~bay leaves
2 spoonfuls of khmeli suneli*
1 spoonful of kviteli qvavili*
salt to taste
black pepper to taste

Instructions

Place the chicken pieces in a good sized stock pot, cover with fresh, cold water and bring to a boil.
Add some salt, black pepper and two or three bay leaves to the pot.
Cover, reduce heat and let simmer until the chicken is done.
Meanwhile, grind the walnuts, garlic cloves and onion through the finest blade of a meat grinder and place in a large pan or pot.
Season the mixture with the khmeli suneli and kviteli qvavili, mix well to incorporate all the flavors and set aside.
When the chicken is done, remove from the pot and separate the meat from the skin and bones. Set aside.
Do not discard the bouillon. Gradually add the hot bouillon (which has been strained and skimmed) into the walnut mixture, stirring well to make a smooth sauce.
Typically, this takes about 4-6 cups of bouillon in order to make a sauce which is neither too thin nor too thick. Check for seasonings, adding salt and black pepper as required.
Finally, add the chicken pieces to the sauce and mix well. sacivi is eaten warm or at room temperature, never hot.

Notes

Note to the spices: khmeli suneli and kviteli qvavili are traditional Georgian spice blends. Without them, the dish will lack its characteristic flavour. There is no one recipe for making them since every region will have its own speciality.

Make sure you have plenty of good bread for dipping in the sauce. If you really want to impress your guests, you can give your sacivi an authentic Georgian touch as follows. Save some of the ground and seasoned walnuts, take them in your hand and squeeze them over top of the completed dish. Drops of yellow, seasoned walnut oil will fall in big polka dots over the top.

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