Noodles A La Russe Recipes

NOODLES A LA RUSSE

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef with onion powder and garlic in skillet; drain fat and season with salt and pepper.
• Mix together melted butter, sour cream and Parmesan cheese.
• Add meat and sour cream mixture to noodles.
• Pour into a 2 quart baking dish and sprinkle the bread crumbs over the mixture.
• Bake, uncovered, for 30-35 minutes or until lightly browned.

WILD MUSHROOMS A LA RUSSE (WILD MUSHROOMS IN SOUR CREAM)

Steps:

• Prepare mushrooms and set aside.
• Heat butter in skillet and add mushrooms, salt and pepper. Cook, stirring often, until mushrooms give up liquid. Continue cooking until liquid evaporates. Total cooking time is about 6 minutes.
• Add chives, dill, parsley and sour cream. Blend and bring barely to boil. Do not boil or sauce will curdle. Add salt and pepper and serve.

VEAL BURGER A LA RUSSE

Steps:

• Put the veal in a mixing bowl and add half the bread crumbs, salt and pepper to taste, all the nutmeg and cream. Beat with wooden spoon to blend well.
• Gather the mixture into a ball and dredge on all sides in the remaining bread crumbs. Flatten the mixture into a round patty about 1/2 inch thick.
• Heat oil in a small, heavy skillet and add the patty. Cook until golden brown, about 3 minutes. Turn the patty and continue cooking about 7 minutes.
• Remove the patty to a warm plate. Add the butter to the skillet and cook until foamy. When butter starts to turn light brown pour it over the patty.

TALERINA

Steps:

• Saute garlic, onion and green pepper in a large skillet in a small amount of olive oil for about five minutes.
• Add ground beef and cook until brown and crumbly. Drain.
• Add remaining ingredients and mix well with a spatula or large spoon.
• Fill 8" X 12" and 8" X 8" glass casserole dishes and bake at 325 degrees for one hour.

LAPSHA - HOMEMADE RUSSIAN NOODLES

Steps:

• To a large saucepan, add water and bring to boil.
• Add butter to boiled water and let dissolve, whisk well to blend; let cool to warm.
• In a large mixing bowl, add salt, eggs and beat well.
• Gradually add water/butter mixture to eggs and whisk well to blend.
• Add flour to egg mixture, 1/2 cup at a time, mixing well after each addition.
• Place dough on a lightly floured surface and knead for about 10 minutes.
• Cut dough into pieces to form dough balls the size of a medium orange.
• Cover dough balls with a damp cloth while rolling out dough.
• Using a wooden rolling pin, roll each dough ball until paper thin or as thin as possible.
• Preheat oven to 300°F.
• Place dough circles on a large round pizza cooking sheet.
• Dry each dough circle in the preheated oven until dry to the touch, about 20 minutes, BUT DO NOT BROWN.
• Fold each dried dough circles individually into a fold that is about 1 1/2 inches wide.
• Cover folded dough with a cloth until all circles are dried and folded.
• On a cutting board, using a very sharp knife, cut off very thin slices, cutting on a slight angle and cutting across the 1 1/2 inch fold.
• Spread cut strands on cookie sheets and dry in a preheated 350 F oven for about 20 minutes, or until nice and crisp,stirring the strands at least twice during the drying process.
• Cool completely and store in noodles in glass jars with a tight fitting lid.
• Use in soups or make a Lapshevnik.

PENNE A LA RUSSE

Steps:

• Bring a pot of salted water to a boil and cook penne for 20 minutes or until done to your taste.
• Melt butter in a medium saucepan adding crushed peppers.
• Cook for 1-2 minutes over medium heat.
• Add vodka and simmer for 1-2 minutes.
• Add tomato sauce and mix thoroughly.
• Add cream slowly being careful not to curdle it.
• Bring sauce to a simmer slowly.
• Drain pasta and add sauce mixing thoroughly.
• Add Parmesan cheese and mix well.
• Serve immediately.

EGGS A LA RUSSE

Steps:

• Arrange egg halves on a serving plate, cut side down.
• Combine remaining ingredients and spoon over eggs.