Reciepe of russian salad?!
Reciepe of russian salad?
Answers:
RUSSIAN SALAD
1 sm. pkg. cream cheese
20 lg. marshmallows
1 sm. box lime Jello
1 sm. can crushed pineapple
1/2 c. chopped pecans
1/2 c. mayonnaise
1 c. mashed bananas
1/2 c. evaporated milk
Dissolve Jello in 1 cup hot water. Place over low heat and melt cream cheese and marshmallows. Cool slightly. Add remaining ingredients and put in mold, tupperware keeper, or pyrex and put in refrigerator to congeal.
My husband is Russian. This is what I do:
Olivier (Traditional Russian Salad)
Ingredients:
200 gr. of cooked cow tongue or red beef meet or bologna sausage or non-spicy ham or white chicken meat,
4 eggs ,
2 medium carrots,
3 medium potatoes,
1 medium apple,
2 big pickles,
1/3 of cucumber,
1/3 of a tin of green peas,
1/2 of an onion,
3 table spoons of mayonnaise,
2 table spoons of sour cream.
Cooking:
1. Boil unpeeled potatoes and carrots; hard-boil eggs.
Let all of the above cool down to the room temperature.
NB: never put hot or warm potatoes in the salad.
2. Chop onion.
3. Peel potatoes and carrots. Cut meat, potatoes, carrots and cucumber into small cubes of even size (with an edge approx. 7 mm).
Add salt to your taste. Stir.
4. Peel the apple. Cut it into small cubes of even size (approx. 7x7x7mm). Add to the salad.
5. Cut pickles into small cubes of even size (approx. 7x7x7mm). Add to the salad.
6. Peel eggs, Separate a yolk of one egg, put it aside for later decoration.
Cut the rest of the eggs into small cubes of even size (approx. 7x7x7mm). Add to the salad.
7. Add green peas.
8. Mix mayonnaise and sour cream in a separate bowl. Pour over the salad. Stir.
9. Decorate with sliced yolk, green onions, or parsley.
Serving:
NB: It will take some time for mayonnaise and sour cream to penetrate and flavor the salad.
Give it at least half an hour before serving
russian salad
Preparation Time : 5 min.
Cooking Time : 7 min
Serves / Makes : continentel
Ingredients
cocktail fruits 1 can
2 carrots
1 cup of pea
patta gobi 1 cup
potato 2
mayonij 2 tbs
fresh cream2 cups
curd 1 cup
crushed sugar 2 tea spoon
mustard powder 1/2 small spoon
Method
cut the carrot into small peices.boil the peas.cut patta gobi in small peices.boil potato & cut it into square shape.take out cocktail fruits then mix all intrigents and serve .
*Go to google and type ...... receipes, russian salad .
U will get a no. of sites displaying the recipe!!!!!
Russian Salad
10 servings 50 min 30 min prep
3 large potatoes, boiled al dente
2 carrots, cooked al dente
1 cup peas, cooked
1 cup corn, cooked
2 large beets, cooked al dente
1/4 cup small capers
8 gherkins, cut into small dice
1 1/2 cups mayonnaise, plus some extra to 'ice' the salad
Cut all the vegetables into small dice (leave peas and corn whole).
Transfer everything to a large bowl and stir carefully to combine.
Adjust seasoning by adding salt and pepper to taste.
Put in a pretty bowl and spread over top with a thin layer of mayonnaise to'frost'.
Decorate with some cooked carrot strips, sliced olives, capers and gherkin strips.
Russian Salad
Ingredients:
3 large potatoes, boiled al dente
2 carrots, cooked al dente
1 cup peas, cooked
1 cup corn, cooked
2 large beets, cooked al dente
1/4 cup small capers
8 gherkins, cut into small dice
1 1/2 cups mayonnaise, plus some extra to 'ice' the salad
Steps:
1. Cut all the vegetables into small dice (leave peas and corn whole).
2. Transfer everything to a large bowl and stir carefully to combine.
3. Adjust seasoning by adding salt and pepper to taste.
4. Put in a pretty bowl and spread over top with a thin layer of mayonnaise to 'frost'.
5. Decorate with some cooked carrot strips, sliced olives, capers and gherkin strips.
Good luck and enjoy! =)
simply fill large quantity of mayonaise
Description
This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivier continues to be a favorite hors d'oeuvre and side dish for entrees.
Method
Serves 8-10 as an appetizer or 6 as an entree
Cut the cooked chicken and potatoes into 1/2-inch cubes. Peel the cucumbers and also cut into 1/2-inch cubes. In a large bowl, combine the meat, potatoes, cucumbers, green peas, and onion. Add the mayonnaise and mix gently, so those ingredients are not mashed.
Refrigerate the salad until serving time (but for no longer than 4 hours).
Variation: Vegetable Salad Olivier
Omit the chicken or veal to make a delicious meatless side dish.
Ingredients
1 whole chicken breast, poached, boned, and skinned, or 1/2 pound lean cooked veal.
1 pound all-purpose potatoes, boiled in their skins and peeled.
2 medium Cucumbers in Brine.
1 cup cooked fresh or frozen peas.
1 medium onion, finely chopped.
1 cup Mayonnaise.
2 hard-boiled eggs, peeled and quartered.
8 large black Greek olives.
8 sprigs parsley.