PENNE A LA RUSSE
Make and share this Penne A La Russe recipe from Food.com.
Provided by Steven L.
Categories Penne
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 425.5, Fat 37.1, SaturatedFat 23.2, Cholesterol 123, Sodium 295.8, Carbohydrate 2.2, Sugar 0.2, Protein 6.2
OYSTERS A LA RUSSE
Steps:
- Stir together vodka, lemon juice, horseradish, hot pepper sauce, sugar and salt. Gently stir in tomato and chives. Clean oysters under running water; shuck and discard top shell, sever membrane on bottom of shell. Spoon vodka relish on oysters. Dust with pepper and serve on a bed of shaved ice.
NOODLES A LA RUSSE
My mom made this dish a lot for us as I was growing up - it's a wonderful comfort food to me... and now I enjoy making it myself. I like it paired with candied carrots and garlic bread.
Provided by ErikaNY
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 473.2, Fat 30.3, SaturatedFat 15.7, Cholesterol 115.7, Sodium 427.1, Carbohydrate 26.8, Fiber 1.2, Sugar 1.1, Protein 22.8
CHARLOTTE RUSSE
Make and share this Charlotte Russe recipe from Food.com.
Provided by gailanng
Categories Gelatin
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over cold water in a small saucepan; let stand 1 minute.
- Cook over low heat until gelatin dissolves; cool slightly.
- Beat egg yolks and sugar in a large bowl at medium speed until thick and lemon colored. Stir in bourbon.
- Gradually add dissolved gelatin; stirring constantlly.
- Beat egg whites until stiff, but not dry. Fold into yolk mixture.
- Beat whipping cream until soft peaks form. Fold into the egg mixture. Split ladyfingers in half; line 3 quart glass bowl with ladyfingers. Pour in filling; cover and chill at least 8 hours.
- Garnish with fruit if desired.
Nutrition Facts : Calories 596.7, Fat 35.5, SaturatedFat 20.4, Cholesterol 363.4, Sodium 125.4, Carbohydrate 54.4, Fiber 0.3, Sugar 41.6, Protein 10.1
EGGS A LA RUSSE
Make and share this Eggs a La Russe recipe from Food.com.
Provided by Chocolatl
Categories Russian
Time 5m
Yield 12 egg halves, 6 serving(s)
Number Of Ingredients 9
Steps:
- Arrange egg halves on a serving plate, cut side down.
- Combine remaining ingredients and spoon over eggs.
Nutrition Facts : Calories 240.2, Fat 18.5, SaturatedFat 3.6, Cholesterol 196.7, Sodium 462.3, Carbohydrate 11.7, Fiber 0.5, Sugar 4, Protein 6.9
ORANGE CHARLOTTE RUSSE
This is an elegant,airy dessert adapted from Please Help Yourself!, a recipe book for buffets and entertaining by Robert Ackart.
Provided by Cooking Beast
Categories Gelatin
Time 7h40m
Yield 1 dessert, 10-12 serving(s)
Number Of Ingredients 9
Steps:
- 1. Line the inside edge of a 9-inch springform pan with split ladyfingers standing on end, like making a round fence. Sprinkle them with liqueur.
- 2. In the top of a double boiler, blend the gelatin and sugar.
- 3. To the contents of the double boiler, add the milk and egg yolks. Using a rotary beater, blend the mixture thoroughly. Over simmering water, cook the custard, stirring constantly, until it coats a metal spoon. Transfer it at once to a large mixture bowl.
- 4. Stir in the orange rind, juice, and orange juice concentrate (thawed). Chill mixture until it just begins to set, perhaps an hour. If you wait too long, it won't mix properly.
- 5. Fold in the whipped cream. Pour the mixture into the springform pan, taking care that the ladyfingers remain upright. Chill the Charlotte Russe for at least 6 hours, or until thoroughly set. Umold the dessert onto a chilled serving plate and offer it in wedges (as you would cut a cake). The Charlotte Russe may be embellished with candied orange zest, if desired.
Nutrition Facts : Calories 429.9, Fat 23.9, SaturatedFat 13.6, Cholesterol 220.3, Sodium 82.3, Carbohydrate 47.4, Fiber 0.8, Sugar 35.3, Protein 8.2
CHOCOLATE CHARLOTTE RUSSE
Make and share this Chocolate Charlotte Russe recipe from Food.com.
Provided by SB61287
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Line 8" springform pan with ladyfingers-rounded sides against pan.
- In saucepan mix gelatin, sugar & salt. Stir in milk, place over low heat, stirring constantly until gelatin & sugar are dissolved. Remove from heat & let cool to room temperature. Stir in vanilla. Fold in whipped cream & pour into pan.
- Chill until firm-about 2 hours.
- Remove pan & garnish with chocolate curls, maraschino cherries, whipped cream.
Nutrition Facts : Calories 516.2, Fat 33.6, SaturatedFat 20.9, Cholesterol 123.7, Sodium 257, Carbohydrate 26.3, Fiber 1, Sugar 23.2, Protein 29.6
LAPSHA - HOMEMADE RUSSIAN NOODLES
This recipe was handed down to me by both my Mother and Grandmother that dates back to the 1920's. Women in the earlier days had to create many recipes as money was not readily available to purchase store products.
Provided by William Uncle Bill
Categories European
Time 2h
Yield 8 serving(s)
Number Of Ingredients 5
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.
MOROCCAN CAKE (LE RUSSE)
Connoisseurs who taste this seductive dessert of meringue and chocolate ganache will be reminded of a French dacquoise. Yet in Morocco this unforgettable flourless, butterless cake bears the intriguing name of Le Russe, "the Russian." Look for superfine sugar in the baking section of supermarkets, or simply make it by grinding granulated sugar in a food processor. From The Scent of Orange Blossoms: Sephardic Cuisine from Morocco (Canada, UK), by Kitty Morse and Danielle Mamane.
Provided by NcMysteryShopper
Categories Dessert
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper.
- To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight).
- To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal.
- Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly.
- Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts.
- To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving.
Nutrition Facts : Calories 730.9, Fat 59.7, SaturatedFat 29.6, Cholesterol 122.3, Sodium 154.1, Carbohydrate 49.9, Fiber 6.3, Sugar 37.4, Protein 11.1
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