Brown Russian Recipes

EASY RUSSIAN CHICKEN

Steps:

• 1. Preheat your oven to 400 degrees.
• 2. Spray a 9x13 pan with cooking spray. Cut 4 chicken breasts in half and place them in the pan. They will cook a lot faster for you, if you cut them.
• 3. Slice 1/4 to 1/2 of a sweet white onion. Cut the strips nice and thin, won't you? It will help them cook faster.
• 4. Arrange the onion slices on top of the chicken.
• 5. Mix 1 (8 ounce) container of Russian dressing with 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir it well to combine and then pour it over the top of the chicken and onions.
• 6. Sprinkle the dressing with 1/4 cup brown sugar.
• 7. Cover the pan tightly with aluminum foil and pop it into the oven.
• 8. Bake for 30 minutes. Then carefully remove the foil and spoon some of the beautiful orange sauce onto each chicken breast.
• 9. Allow the chicken to bake, uncovered for 20 more minutes, or until the chicken is no longer pink on the inside and the onions are nice and tender.
• 10. Remove the pan from the oven, carefully cover it with the foil and let it sit for about 5 minutes. This will help it stay super moist and wonderful.
• Serve over rice. Enjoy!

WHITE RUSSIAN

Steps:

• Place ice in a rocks glass. Add vodka and Kahlua; top with cream.

EASY RUSSIAN RYE BREAD (RZHANOVI KHLEB)

Steps:

• Gather the ingredients.
• If you are uncertain about your yeast, proof it before starting. In a large warmed bowl or the warmed bowl of a stand mixer , dissolve yeast in water. Stir in corn syrup and set aside for 5 minutes or until yeast foams.
• Add 2 1/2 cups dark rye flour and beat with a spoon until smooth. Stir in salt. Cover and let rise about 30 minutes.
• Add 2 more cups flour, gradually, mixing after each addition. When dough becomes difficult to stir, knead by hand or by machine, adding up to 1 cup additional flour, if needed, until dough is stiff but slightly sticky. Form dough into a ball and place in a clean, dry, warmed bowl (do not coat with cooking spray). Cover and let rise until almost doubled, about 2 1/2 to 3 hours.
• Punch down dough and, with floured hands, form into a loaf. Place in a 9 x 5-inch loaf pan that has been coated with cooking spray. Cover tightly with plastic wrap and let rise for 1 hour (it probably won't rise above the pan).
• Preheat oven to 350 F.
• Bake 30 to 35 minutes or longer or until an instant-read thermometer registers 190 F. (If you've used all rye flour, the top won't brown much, so don't measure doneness by that. Turn out onto a wire rack to cool completely.)
• Serve and enjoy!

BROWN RUSSIAN ICE CREAM

Steps:

• Heat milk, sugar, and salt in a saucepan over medium heat, stirring constantly, until mixture is steaming, about 5 minutes.
• Beat egg yolks in a measuring cup. Continue beating while gradually adding hot milk mixture, 1 tablespoon at a time, until yolk mixture measures about 1 cup. Pour egg-milk mixture back into the saucepan and add chocolate; stir until chocolate has melted, about 5 minutes.
• Stir heavy cream, vodka, coffee-flavored liqueur, and vanilla extract into chocolate mixture. Refrigerate until completely cooled.
• Pour mixture into an ice cream maker and freeze according to the manufacturer's instructions. The alcohol substantially lowers the freezing point so the ice cream maker will only bring the mixture to a cold slush. Allow ice cream to ripen in the freezer for several hours until firm.

BROWN RUSSIAN

Steps:

• Break up chocolate and melt in 60 mls of the milk over a low heat.
• Stir in remaining milk.
• Heat till very hot and well combined.
• Pour into a mug and add vodka.
• Adorn with whipped cream if desired.

10 BEST KAHLUA DRINKS TO TRY TONIGHT

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Kahlua drink in 30 minutes or less!

WHITE RUSSIAN

Steps:

• In a mixing glass, combine the coffee flavored liqueur, vodka and cream or milk. Pour over ice in a highball glass.