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Author Topic: Main dishes including recipes  (Read 73902 times)

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Offline mendeleyev

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Main dishes including recipes
« on: April 13, 2008, 02:32:56 AM »
To convert kitchen measurements between Metric and USA, follow this link:
http://www.ruscuisine.com/cooking-recipes/measures.php?pop=1






Breakfast - Завтрака (Zavtrak)
is the name for a meal taken between 6am - 1pm
Traditionally 'zavtrak' was a late meal (unless rising early for farm work), and could be any time from 8am to 1pm. It generally consists of a range of protein based foods (cold meats, cheese and eggs) followed by bread accompanied with butter and tvorog (a dry cottage cheese). For the children, a buckwheat porridge with buttermilk is usually served. In some independent states, soup is also a breakfast meal.



Main Meal of the Day - Обед (Obyed)
is the name of a meal consumed between 1pm - 5pm
The most important meal of the day is 'obyed', which occurs any time from 1pm to 5pm, and depending on the occasion, can take several hours. A traditional main meal of the day can consist of many courses:



Supper - Ужин (Uzhin)
is the term for meals between the hours of 7pm - 10pm
A meal that changes depending on nature of the food consumed throughout the day. If the main meal of the day has been late, then uzhin might not happen, or may be very light. It is generally a smaller version of the main meal, with less courses - or may just be a succession of zakuski (accompanied with vodka).

Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #1 on: April 13, 2008, 02:33:16 AM »
Mushrooms in a Sour Cream

Ingredients
100 g unsalted butter
4 tb scallions, finely chopped
500 g button mushrooms, wiped and patted dry
1 tb flour
salt & freshly ground black pepper
6 tb sour cream
4 tb double cream
200 g grated cheddar cheese

 
Method
1. Melt some butter in a frying pan over a medium heat.
2. Add the scallions and saute briefly.
3. Stir in the mushrooms and continue to cook for 5-6 minutes until the mushrooms are soft and getting brown.
4. In a small bowl, combine the rest of butter with the flour, working it to a paste.
5. Stir this paste into the mushrooms and cook for 3 minutes.
6. Add the cream and season to taste.
7. Place the mushrooms into a casserole.
8. Sprinkle the cheese and the remaining butter on top.
9. Cook in a preheated oven for 20-25 minutes.




To convert kitchen measurements between Metric and USA, follow this link:
http://www.ruscuisine.com/cooking-recipes/measures.php?pop=1

Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #2 on: April 19, 2008, 12:55:36 PM »
Chicken Cutlets

This is a "must have" dish for any Russian kitchen.  Chicken cutlets is a Russian staple and easy to make.


Ingredients:
1/4 c milk.
2 lb chicken breasts,  skinned, fillet.
5 white bread slices.
1/4 lb unsalted butter.
3/4 tsp salt.
2 cup bread crumbs, dried.
oil, to fry.
salt, ground black and white pepper, ground dried dill, celery, parsley,
to taste

Cooking Instructions:
Put bread slices in a bowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter. Flavour with spices, greenery and salt, mix until the mixture is smooth. Make 6 cutlets from this mixture. Roll them in the bread crumbs coating them completely. Pour oil into large skillet and heat. Place over a medium heat and  fry the cutlets for approx. 5-6 minutes per side or until done to suit your taste.

Serve:
Traditionally served with mashed potatoes (or rice), pour remaining butter over the potatoes.




Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #3 on: April 19, 2008, 01:05:37 PM »
Kulebyaka (with meat and cabbage) (kOO-lyi-byä'ku)
 
Kulebyaka is traditional Russian pie with a lot of filling.

Ingredients:
50 grams (2 oz) butter
200 grams (7 oz) warm water or milk
400 grams (14 oz) flour
10-15 grams (1/2 oz) yeast
2 egg yolks
oil

For meat filling:
800 grams (1,8 lb) boiled meat.
1 - 2 onions, finely chopped.
3 eggs, hardboiled.
1 - 2 tbsp sunflower oil.
salt, ground pepper and dill to taste.

For a cabbage filling:
1,5 - 2 kg (3,3 - 4,4 lb) cabbage, shredded.
80 - 100 grams (2,8 - 3,5 oz) butter.
2 - 3 eggs, hardboiled.
salt, ground pepper and dill to taste.

Preparation: 
Dissolve 10-15 grams (1/2 oz) of yeast in 50 grams (2 oz) of warm water or milk, strain through a small sieve and add liquid to make up 150 grams. Add 400 grams (14 oz) of flour and knead the mixture. When you have nearly finished kneading the dough, add 50 grams (2 oz) of butter, two egg yolks and a little sunflower oil. Put the dough in a warm place to rise, covered. When the dough has risen, roll it out on a floured board, place the filling in the centre, raise the edges of the dough and join them together by pinching. Decorate the kulebyaka with strips of the dough, placing them at intervals across it. Brush the kulebyaka with egg yolk mixed with water, place it carefully on a baking tray and bake in the oven.

Kulebyaka is usually made with a meat or cabbage filling, but sometimes there are two or three layers of different fillings; for example, a layer of boiled rice, then a layer of meat filling and on top a layer of hard-boiled eggs, cut into rings.

To make a meat filling, mince 800 grams (2 lb) of boiled meat. Saute some finely chopped onions in a frying pan, add the meat and fry for 3 - 5 minutes. Add three chopped hardboiled eggs, 1-2 tablespoonfuls of sunflower oil, salt, pepper and dill to taste.

For a cabbage filling, wash and shred a cabbage (1.5 - 2 kilograms - 3 lb - 4 lb), scald with boiling water, drain and rinse in cold water, put the cabbage in a saucepan with 80 - 100 grams (4 oz) of melted butter, and cook for 10-15 minutes, stirring constantly and pouring off the liquid. Then add some chopped hardboiled eggs and salt.



The photo above demonstrates the use of rice and eggs as the filling.

Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #4 on: April 19, 2008, 01:15:59 PM »
Kulebyaka (with Salmon)   (kOO-lyi-byä'ku)


Kulebyaka with Salmon is a very traditional dish found in the Siberian regions of Russia or anywhere there is access to water (other fish can be substituted for the Salmon).  I love the Salmon over any other in this dish!


Ingredients:
500 grams puff pastry
500 grams salmon very thinly sliced
150 ml rice
10-12 eggs (some traditional recipes dictate Quail eggs)
fresh dill, chopped
salt and freshly ground black pepper for seasoning
lemon juice


Preparation:
Season the salmon slices with salt, pepper and lemon juice.
Cook the rice in salted water.  Drain and cool.
Boil the eggs in simmering water for 2-3 minutes, then cool quickly under cold running water. Peel and put aside.
Roll out the puff pastry.
Place the smaller pastry sheet on a baking tray. Cover with 1/2 of the rice, then dill and 1/2 of the salmon slices.
Place the eggs over the salmon.
Sprinkle with dill, then cover with the rest of the rice, top with salmon slices and sprinkle any leftover dill on top. Season with salt and pepper and a squeeze or two of lemon juice.
Cover with the larger pastry sheet. Decorate with small cut-out fish figures.  Some chefs use peppercorns for the fish eyes.
Make a couple of insertions into the pastry with a sharp knife, so the steam can evaporate during cooking.
Brush with egg.



Bake at 200C for 20-30 minutes, until golden brown.

Serve:
Serve hot with sour cream or mayo.



Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #5 on: April 19, 2008, 01:52:11 PM »
Pelmeni (with potatoe, mushroom, meat or potatoe-cheese)   Russian: пельмени (plural)
 

Pelmeni ranks high among the most popular Russian dishes. The word literally means "an ear made of dough." This is a dish that takes some time to prepare and some practice to perfect.  The good news:  this great tasting dish is one which you will make a very large amount and then store in the freezer until needed next time.  The bad news:  This is not a quick 25 minute dish.



Pelmeni consist of dough and filling. Here are given several alternatives for a filling.

Ingredients for Dough:
2 cup wheat flour,
1/2 cup water,
1 egg, beaten.
1/4 tsp salt or to taste.

White flour to sprinkle over the flour/rolling board

Fillings for pelmeni:

Ingredients for potato filling:
10 large potatoes, peeled, boiled, and mashed.
2 tbsp butter.
1 onion, medium, finely chopped and fried.
Combine all the ingredients and mix well.


Ingredients for meat filling:
200 grams (7 oz) - ground beef
200 grams (7 oz) - ground pork or pork sausage
200 grams (7 oz) - ground chicken
3 brown onions, finely chopped
1/4 cup water
Salt, ground black pepper, ground coriander, ground dry herbs, such as green onions, thyme, dill, parsley, Celery - Season with these to taste.

To make the meat filling:
Cook the meat with the chopped onions and salt, drain.
Mix well.




Ingredients for potatoe-cheese filling:
500 g (1 lb) cheese, heated and whipped.
1 egg yolk, beaten.
1 tbsp butter.
25 g (1 oz) sugar.

To make potatoe-cheese filling:
Combine all ingredients in mixing bowl. Stir thoroughly.


Ingredients for Mushroom-potato filling:
40 g (1,4 oz) mushrooms, dried
3 onions, medium, finely chopped.
50 g (1,8 oz) oil.
2 tbsp butter.
salt, ground dry dill to taste.
(Add mashed potatoes as per above)

To make Mushroom-potatoe filling:
Soak washed mushrooms overnight, then cook. Strain, drain well. Chop up and saute the mushrooms with the oil, add fried onion. Combine with mashed potatoes and mix thoroughly.


Cooking Instructions:
Sift the flour. Combine all ingredients in mixing bowl. Knead the dough by hand or machine.  Shape the dough into a ball, cover the dough with a kitchen towel and set aside for 30 minutes.

Roll out dough on a well floured surface thinly and cut into 5-6 cm (2 - 2.5 inch) rounds. Put a ball of filling (about half the size of a golf ball) on one half of the round and fold over making a half moon. Pinch the edges, draw the two points together making a little purse. Repeat with the remaining filling and dough.



Put the pelmeni in boiling water, add salt.
Continue to boil until the pelmeni rise to the surface.
Remove with a skimmer.



Note:  Regional differences exist in the making of pelmeni. In the Urals they are always boiled in water, while in Siberia they are boiled in meat broth.  They usual Ukrainian version includes mashed potatoes instead of cabbage or meat fillings which are popular in Russia and Belarus.



Serve:
Serve with sour cream, melted butter, vinegar, pepper, pungent grated cheese or mustard.








Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #6 on: April 19, 2008, 02:14:03 PM »
Blini (with meat)    Russian: блин blin, блины (plural)  Ukrainian: млинці, mlyntsi

A Jewish food made popular in Russia and other geographical locations with significant Jewish populations.  Very tasty!  You can put just about anything into Blini--from meat to potatoes to sour cream to fruit to jam.


Ingredients:
2 cups wheat flour
1 tbsp mayonnaise
2 tsp baking powder (or 0,5 tsp) baking soda
1 tsp sugar
1 - 2 eggs
pinch salt
2 tbsp oil
1 cup milk (or sour milk)


For filling:
1 cup rice, boiled, well drained.
400 g (14 oz) meat (chicken, or not fat pork, or veal), boiled, drained, minced.
1 carrot, peeled, grated.
2 onion peeled, finely chopped.
pinch ground pepper.
1 tbsp mayonnaise


Preparation:
Sift dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed. 
Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about 1 ladle or 2 large mixing spoon for each pancake. 

Cook until bubbled all over the top and brown on bottom. Flip and cook until brown on other side. Repeat with the remaining batter, add oil into frying-pan as needed. Keep your griddle very hot at all times.

Put 1 tbsp of filling into centre of each pancake and fold up envelope fashion.
Put all pancakes into greased pan. Lay flap down. Cover. Cook on low heat several minutes and serve.



Meat filling:
Mix boiled rice, boiled minced meat with mayonnaise and pepper. Put onion into hot pan, fry until golden brown, add grated carrot and simmer. Mix fried vegetables with meat and rice.

Serve:
Serve hot with desired topping.  Shown with caviar in photo below.



(Recipe adapted from Natalia at http://www.pskovgo.narod.ru/cook/blini_meat.htm)

Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #7 on: April 19, 2008, 02:39:26 PM »
Rice with Ground Meat


Ingredients:
500 g (1,1 lb) Ground beef
300 g (10,6 oz) Ground pork
250 g (8,8 oz) rice
2 onions, finely chopped
2 beaten eggs
ground pepper, bay leaf, chopped dill, celery, parsley to taste

300 g (10,6 oz) sour cream
100 g (3,5 oz) mayonnaise
1 tbsp tomato sauce

Cooking Instructions:
Combine all ingredients. Stir, knead thoroughly. Shape meat mixture into balls the size of oranges. Put meat balls into pot, pour little water. Stew. Add mayonnaise, sour cream, tomato sauce, bay leaf and stew until rice is tender.

(Recipe adapted from Natalia at http://www.pskovgo.narod.ru/cook/blini_meat.htm)



Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #8 on: April 19, 2008, 02:59:54 PM »
BEEF STROGONOFF- Russian style

Note: The spellchecker says this should be "Stroganoff" instead of "Strogonoff", but it is written as the latter in the original recipe, and since it comes from a real Russian, and since the cookbook was printed in 1950, no alterations whatever have been made to this recipe.


Ingredients
2 lbs. tender beef
1 onion
Salt and pepper to taste
Butter (enough for frying)


Sauce
1 tbsp. butter
1 heaping tbsp. flour
Hot milk
1 tbsp. mustard
2 tbsp. sour cream
Preparation Instructions
Cut beef into thin strips and sprinkle with salt and pepper. Chop onion fine and fry in butter, add meat and fry until tender.

Preparation
Melt 1 tbsp. butter, stir in flour and cook until brown, stirring constantly. Dilute with hot milk, add mustard and sour cream and bring to a boil. Mix sauce and meat, place in greased casserole or Pyrex dish and place in oven for 15 minutes.

(Contributed by Mrs. Zinaida Lavrooshin in a 1950 Orthodox church cookbook)

Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #9 on: April 19, 2008, 03:02:48 PM »
Beef Cutlets
(Chicken-Pork-Lamb)


Ingredients
2 lbs. beef without bones (optional: use ground beef)
½ lb. butter
½ lb. white bread
1 egg
Pepper and salt
Preparation Instructions


Preparation:
Cut meat into pieces and beat with wooden potato masher. Remove gristle. Chop finely or put through meat grinder, add salt and pepper. Soak ½ lb. white bread in water, squeeze out water and mix soaked bread with meat, Form cutlets, dip in egg, roll in bread crumbs and fry in hot butter on both sides.

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Re: Russian & Ukrainian Main Dishes
« Reply #10 on: April 19, 2008, 03:04:28 PM »
Eggplant Caviar


Ingredients
2 large eggplants
2 onions
1 small can tomato paste (or to taste)
Salt
Vinegar and sugar to taste


Preparation Instructions
Take 2 large eggplants, puncture them with a fork in several places so that they will not burst open when baked. Put them in the oven (350°) and bake until soft. Peel and chop. Chop onions and fry in oil, mix with masked eggplant add tomato paste, salt, a little vinegar and sugar to taste. Cook 10 to 15 minutes. Use as sandwich spread.

Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #11 on: April 19, 2008, 03:06:30 PM »
Baked Stuffed Eggs


Ingredients:
1 dozen hard-boiled eggs
1/2 lb. butter
1 bunch dill or parsley
2 tsp. salt
Pepper to taste
1/2 cup to 1 cup bread crumbs
Optional: chopped green onion, mushrooms, anchovies


Preparation:
Cut eggs lengthwise through shell. Carefully remove eggs and chop into small pieces. Mix with melted butter in pan. Add salt, pepper and chopped dill or parsley. Fill shell with mixture. Sprinkle with bread crumbs and brown in oven.

Serve hot or cold.

Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #12 on: April 19, 2008, 03:08:46 PM »
Russian Beets (side dish)


Ingredients:
2 or 4 large fresh beets
Salt
Flour
Sugar
Lemon juice
3 or 4 tbsp. sour cream
Small piece butter


Preparation Instructions:
Peel and shred beets or slice very thin and cut into pieces about ½ inch long and 1/8 inch wide, put in saucepan and cook about 5 minutes, or until done, in just enough water to cover beets. Thicken beets with a mixture of water and about 1 teaspoon of flour. Add salt, sugar and lemon juice to taste. Add a small lump of butter. Heat thoroughly.


Serve:
Add 3 or 5 tbsp. of sour cream and serve hot.

Offline mirror

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Re: Russian & Ukrainian Main Dishes
« Reply #13 on: April 19, 2008, 08:20:44 PM »
mendeleyev,
Bravo! Excellent photos! But it is impossible to look.You make me hungry! I go to the kitchen...

Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #14 on: April 19, 2008, 08:38:01 PM »
Mirror, I imagine you to be an excellent cook.  Please share some of your recipes with us!

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Re: Russian & Ukrainian Main Dishes
« Reply #15 on: April 19, 2008, 09:47:08 PM »
mendeleyev,

I don't want to disappoint you...but if you are interested ...it was my breakfast today morning  :king:


PS: with one polyvitamin in a dish.

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Re: Russian & Ukrainian Main Dishes
« Reply #16 on: April 19, 2008, 10:16:28 PM »
...and morning coffee of course.

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Re: Russian & Ukrainian Main Dishes
« Reply #17 on: April 21, 2008, 07:18:16 AM »
It's my loved Greek salad.You can see every ingredient in a dish.

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Re: Russian & Ukrainian Main Dishes
« Reply #18 on: April 21, 2008, 08:22:44 AM »
It's my loved Greek salad.You can see every ingredient in a dish.

Looks very nice Mirror, I love Greek salad too, you usually get a good one when you order a Greek, there is not much they can do to mess it up :)
Слава Україні

Offline mendeleyev

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Re: Russian & Ukrainian Main Dishes
« Reply #19 on: April 21, 2008, 04:47:47 PM »
Mirror, if you would be so kind, please share your Greek salad recipe with us.  Greek and Russian salads are 'cousins' and we'd love to try it!

If you want, post it in the Salads thread here in this section.

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Re: Russian & Ukrainian Main Dishes
« Reply #20 on: April 21, 2008, 07:29:52 PM »
Chris,Mendeleyev,

I prefer to eat simple food..as simpler as better. :)

In Greek salad I put tomatoes,cucumbers,Pekin's cabbage (we name it салат),olives,olive oil...and the most important to put a cheese FETA of the best quality ( we have not real FETA here but I like to use french variation of FETA:it has more delicate taste and consistence). Sometimes I put a little lemon's juice to emulgate oil. Put more Pekin's cabbage and you will get better taste!What I like it is this salad doesn't need too much time to be prepared (5 min max!).

Good appetite! ;D

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Re: Russian & Ukrainian Main Dishes
« Reply #21 on: April 21, 2008, 08:21:45 PM »
Quote
]mirror]...it was my breakfast today morning  :king:


]

Today I thought maybe it was not understandable for foreigners... ;D so I try to describe.

What you see in a dish it is a piece of bread, вареная колбаса -I don't know how to name it at English ( by e-translator: boiled sausage  :laugh:) and celery above.

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Re: Russian & Ukrainian Main Dishes
« Reply #22 on: April 21, 2008, 08:35:13 PM »
Mirror's salad looks so delicious that we have added it to our growning collection or Rus/Ukr Salads!  For an entire group of delicious Russian salads visit this link:

http://ruadventures.com/forum/index.php?topic=2058.msg39925#msg39925

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Re: Russian & Ukrainian Main Dishes
« Reply #23 on: April 21, 2008, 08:49:11 PM »
Moscow Baked Fish


This recipe comes straight from the Mendeleyev family test kitchen where our motto is "many have dined but nobody has died...yet."   :)

Do you remember the first time you saw your lady cook with mayonaise?  Our health rules dictate that mayo must not become warm, else food poisoning will occur.  Well, like many other RW/UW, my wife and MIL actively cook with mayonaise.  And as I do a fair amount of family meal prep, they've finally got me cooking with it too.

Here is a recipe I stole from my MIL (mother-in-law) and it's excellent.  Baked fish--Moscow style.

Ingredients:
1 to 2 lbs Flounder or other fish  (Any white or red fish will do fine)
1 teaspoon melted butter
½ Cup LIGHT mayonnaise
¼ cup Dijon mustard or Dijon salad dressing.
2 tablespoons of chopped or flaked chives or parsley.
2 cups shredded carrots or hash brown potatoes.
Shredded cheese   


Method:
Pre-heat oven to 350 F.
Place fish in a lightly buttered baking dish.
Combine the remaining ingredients in a small bowl, then spread evenly over fillets.

Sprinkle a little shredded carrots or hash browns and cheese over top for browning.
Cover.  Bake @ 350 for 18-20 min PER LB or until fish flakes easily.

Serves 5-6 (2 lbs)

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Re: Russian & Ukrainian Main Dishes
« Reply #24 on: April 21, 2008, 09:24:05 PM »
mendeleyev,

take a photo of this dish,pls. ;D