Eggs A La Russe Food

RUSSIAN DEVILED EGGS

Steps:

• Remove the yolks from the eggs and place them in a bowl. Mash them with a fork, then add the kefir, wasabi paste, mayonnaise, and sea salt and mix well. Spoon the mixture back into the egg whites, topping each egg half with about 1 teaspoon of caviar. Arrange the deviled eggs on a platter and garnish with the fresh herbs.

EGGS A LA RUSSE

Steps:

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

EGGS ALA RUSSE

Steps:

• slice each egg with a knife or an egg slicer in 1/4 inch slices and "fan" long wise on a leaf of lettuce. tablesoon the dressing down the center of the "fanned"eggs sprikle with 1/2 teaspoon of grated parmasian cheese sprinke with a teaspoon of crunbled baon serve chilled

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.

POACHED EGGS A LA ROMANA

Steps:

• Heat sauce in a skillet over medium heat. (If sauce is boiling, it is too hot--turn down the heat.).
• Carefully drop eggs one at a time into the sauce, season with salt and pepper, cover and let simmer 5 minutes.
• Transfer 1 egg and some sauce to each slice of toast and sprinkle top with cheese.

VEGAN, LOW FAT "A LA RUSSE" / OLIVIER SALAD

Steps:

• *I don't know the exact quantities; add as much as you like. Also, save some for decorating the salad.
• * If you want you can replace the lemon's juice, mustard and oil with mayo.
• Boil the unpeeled potatoes until tender.
• In another pot, boil the carrots until ready.
• Peel the boiled potatoes and chop them in small pieces. Chop the boiled carrot.
• Chop the pickled cucumbers and bell peppers.
• Place chopped veggies, corn and peas in a large bowl and set aside.
• Place 1/3 of a boiled peeled potato in another jar - you'll be using it to make the mayo. Mash the one third of the potato. Place it in a bowl and add olive oil, mustard, 3 tbsp lemon juice and 3 tbsp water. Mix ingredients very well. (skip this if you use mayonnaise).
• Add the mayonnaise made in the steps above over the veggies in the bowl and mix well. Add salt and pepper to taste.
• Garnish with low fat mayo (optional) and decorate as you please.
• *I used an egg to decorate but you can use pickles or bell pepper if you're vegan. The recipe is egg-free.

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.