What is your favourite of your Grandma's cookings?Can you give me the recipe?

Answer 1

Sirniki (Russian Cheese Pancakes)
These Russian Fried Cheese Pancakes (Patties), prounounced SEER-ni-kee, are delicious served hot out of the pan – the outsides still crispy, the insides creamy… They are very easy, and the dough can be made ahead. Sirniki are usually served as a brunch or breakfast dish, or as a dessert, with sour cream or jam. Some like both!
1 lb farmer cheese
2 eggs
2 tablespoons sugar
1 teaspoon salt
1/2 cup flour, plus
extra flour, for dipping
2 tablespoons butter, approx
sour cream or jam, for serving
3-4 servings

1. In a food processor, pulse the farmer’s cheese until it is uniformly crumpled. Add the eggs, sugar, salt, and ½ cup of flour. Pulse or mix to combine. Refrigerate 1 hour, or even overnight. The dough will remain thick but sticky.
2. Put approximately 1/3 cup of flour into a bowl, and use this to prevent the dough from sticking to your hands. Using 2 teaspoons, drop 1½” balls of dough into the flour, roll them round, and flatten to about 3/8” thick. Place them on a plate in a single layer until all the patties are all formed.
3. Heat a frying pan with 1 T. butter, and fry the patties on each side until golden. You will need to add more butter as you go.
4. Serve hot with sour cream and/or jam. This recipe will make approximately 20 small patties.
5. NOTE: Farmer Cheese is usually found near the cream cheese; my store sells Friendship brand. These days, the packages are just under 1/2 pound (don't you hate this incremental downsizing?), and 2 packages will work fine.
6. About the Times, Prep time is mostly frying time, and Passive time is the chilling time.



Russian Potato and Mushroom Croquettes recipe -
Cuisine: Russian
• Ingredients
7 potatoes, peeled
5 c water
1 onion, peeled and chopped
400 g mushrooms
1 tsp oil
1 tbsp water
1 salt and pepper, to taste
1 c flour
1 tbsp oil


• Method
Boil potatoes in water till tender. Drain and mash potatoes. In a separate pan, saute onions and mushrooms in oil and water over medium-high heat for three minutes. In a large bowl, mix mashed potatoes, sauteed onions and mushrooms, seasonings and flour together in a large bowl. Form croquettes. Heat oil in a large frying pan and fry croquettes over medium-high heat for 8 minutes on each side or until light brown.
Serve with sour cream and chopped greens.



Pskovsky Hot Vinegret recipe -
• Ingredients
3 ea potatoes
2 ea carrots
1 ea turnip
5 tb canned peas
Sauce:
5 tb vegetable broth
oil
1 ts flour
1 ea onion
3 tb canned mushrooms
celery and salt to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Wash vegetables, peel and cube. Then stew every vegetable (except peas) seprartely in a small amount of water. Combine and drain off vegetable broth.
Sauce:
Oil the pan, heat a little, add flour, stirring constantly. Then, very carefully, pour in the broth, so that there are no lumps. Add in finely cubed onion, celery, mushrooms and salt to taste. Cook on low heat for 15 minutes.


CABBAGE WITH TOMATOES~KAPUSTA Z POMIDORAMY recipe -
Cuisine: Ukrainian, Yield: Feeds 6 people, or 4 Ukrainian
• Ingredients
What you need: one small head green cabbage~one small onion, chopped~3 tablespoons plus 1 tablespoon butter~2 tablespoons water~one tablespoon white flour~one cupful cooked tomatoes, strained~2 tablespoons sour cream~salt and black pepper to taste
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
What you do: Shred the cabbage. Cook the onion in 3 tablespoons of butter in a large pot or skillet until tender but not browned. Add the cabbage and the water and let cook uncovered for about ten minutes until the cabbage is tender but still slightly crisp. In a small saucepan, heat the remaining tablespoon of butter, blend in the flour and stir in the tomatoes. Cook over low heat, stirring constantly until the sauce thickens. Stir in the sour cream, adding salt and black pepper to taste. Combine the sauce with the cabbage and simmer for a few minutes to blend the flavours.



Meat and Cabbage Pie recipe -
Cuisine: Russian
• Ingredients
Filling:
1 head of cabbage (small to medium)
1 onion (medium)
4 large eggs (hard boiled)
1 lb (or 500g) ground beef
Salt
Other spices

Crust:
-If you live in countries where a ready pie crust is sold in supermarkets, get 2 9-inch round crusts (any brand will work);
-If you have to make the crust yourself, here are the ingredients for the dough:
2 1/2 cups of flour
1 teaspoon of sugar (regular or powedered)
1 teaspoon of salt
1 cup of solid vegetable shorteninng OR 1/2 cup of vegetable shortening and 8 tablespoons of unsalted butter OR 1 cup of unsalted butter
1/2 cup of ice cold water
*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
Filling:
Finely cut the cabbage and onion; heat up a large skillet with 2 tablespoons of oil; when it is hot add chopped onion; satee the onion until golden brown; then add cabbage and cook on medium heat for 15-20 minutes or until golden in color and soft in consistency. Simulatenously, in a separate skillet satee the ground beef; cook it for 5-10 minutes or until the meat is of consistent brown color and there is no redness. Boil the eggs. When everything is ready, mix the cabbage, meat, and chopped eggs together; add salt and/or other spices. Your filling is ready!

Crust:
If you are making your own dough:
In a large bowl thoroughly mix together flour, salt, and sugar. Then add shortening (broken in large chunks) or butter (cut into small pieces). Begin chopping the fat/butter with a pastry blender or 2 knives. When you are done, the mixture should be of coarse consistency; dry and powdery. Then drizzle over the mixture 1/3 cup + 1 tablespoon of ice cold water. Begin mixing the dough with a spatula until the mixture looks evenly moistened and begins to form small balls. Press down on the dough with the flat side spatula. If the balls of dough stick together, you have added enough water; if the do not, drizzle the dough with 1 to 2 tablespoons of ice cold water. Continue to mix the dough first with the spatula, then with your hands until it coheres. The dough should look rough, not smooth. Divide the dough in half; press each half into a round flat disk, wrap in plastic and refrigerate for at least 30 minutes before rolling. The dough can be frozen for up to 6 month in an airtight packaging (Thaw completely before rolling).

When your dough is ready to roll, roll out 2 9-inch (~22cm) rounds. Place one crust on the bottom of a 9-inch pie pan; press the dough over the bottom and into the corners of the pan. Transfer the filling into the pan; smoothen the top. Place the second crust on top and seal the sides. The dough should not hang over the sides of the pan too much, otherwise it will char; you can either cut the excess dough with a knife, or fold it inside the pan. Before baking, cut 4 ventilation holes on the top crust of your pie. Bake in an oven pre-heated to 350F (175C) for 20-30 minutes or untill golden. When done, let the pie sit out for 15-20 minutes. Serve warm. Great with milk. Enjoy!!!


Chrov plav (rice pilaf with dried fruit and nuts) recipe -
Cuisine: Caucasian
• Ingredients
1 cup of long-grain unconverted white rice
2 tablespoons of currants
4 medium prunes, pitted and cut lengthwise into narrow strips
4 tablespoons of butter
1/2 cup of dried apricots, cut into narrow strips
1/4 cup of finely chopped blanched almonds
1 tablespoon of honey

*Note: If some of the units or abbreviations look unfamiliar to you, click here.

• Method
1. Soak currants and prunes in a bowl of warm water for 15 minutes, then drain and pat them dry with paper towels.
2. Melt the butter in a 10- to 12-inch skillet over high heat and add the apricots, currants, prunes and almonds. Reduce the heat to low and cook uncovered for 3 to 5 minutes, or until the nuts are lightly colored. Stir in the honey and rice, cover with 2 cups of water and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 25 minutes, or until the liquid has been absorbed. Serve hot.

Answer 2

Some of my family's recipes are so secret that the only way to get them is when they are willed to you! LOL I love my Great Grandma's potato bread but don't know it yet so I will share one that I do know that was given to me as a wedding gift. It isn't very secret but it's got family touches that, over the years, make it unique. It's one of the few I know my family won't mind me sharing...

Beef Stroganoff

1 lb lean beef cut into fajita style strips not more than 1 inch long (as thin as you can hand cut it) or chuncks (depends on personal tastes)
2 cups red wine (your choice...cooking wine can be used)
1 lb. sour cream
1 package brown gravy mix
1 package mushrooms (Morel mushrooms work best if you have access to them...They grow wild here)
Noodles (of your choice, I prefer wide egg noodles, enough for 4 people)
Worcestershire sauce
Garlic glove
Olive oil
Garlic salt and pepper to taste
Dash of lemon juice
Dash of basil and sage (optional) and I also prefer a dash of parsley (also optional)

1. Place cut beef in a 1 gallon zip lock and add red wine, sliced fresh garlic, 1/4 cup Worcestershire sauce, lemon juice, and various seasonings. Shut bag and place in fridge overnight turning at least once to coat.

2. Heat water for noodles and in the mean time heat large skillet for sauce. Use olive oil and some fresh garlic to "prime" the pan as it heats allowing the oil to take the garlic flavor.

3. Once pan is hot add beef and cook till desired doneness. Cooking at a lower heat with a lid on makes for more thourougly cook meat while still being soft or you can cook it at a higher heat to sear the meat, up to you.

4. Meanwhile mix gravy package with half the recommended water on the package. I use hot tap water and whisk. Slice mushrooms (if using those) while you have a moment.

5. When the meat is done add the mushrooms and stirr for a few moments (about 1-2 minutes) and then add gravy mix and all of the sour cream. Bring sauce to a simmer and then place a lid on and lower the temperature, allowing the sauce to slowly remain simmering while you cook the noodles. Stir occasionally.

6. Start noodles and allow them to cook. Drain when done.

7. Either mix the noodles and sauce and serve them together or laddle sauce on the noodles...Your choice.

Serves about 4

Answer 3

One Grandmother did not cook. She dined out. The other made wonderful cucumber salads:
Peel 2 lbs cucumber. Slice very, very thin.
Bring to a boil in a heavy sauce pan 2 cups water, 1 cup vinegar, 1 cup sugar. Add one tablespoon dried dill.
Pour over cucumber slices. Chill. Serve with a slotted spoon!

Answer 4

Roast beef noodles

You just cook your roast, then use some of the broth and a little more water to cook some of those flat egg noodles. Make some gravy with the rest of the broth (add flour or corn starch). Drain noodles and add gravy (and probably a lot of salt). You may also want to flake in some roast beef.

Mmmmmmm.

Answer 5

Chicken and Dumplings she made the best.

INGREDIENTS:
(2-1/2- to 3-pound) broiler/fryer
2 Quarts water
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cups All-purpose flour
1/2 Teaspoon Baking soda
1/2 Teaspoon Salt
3 Tablespoons Shortening
3/4 Cup Buttermilk
PREPARATION:
Place chicken in a Dutch oven or large kettle; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat,and simmer 1 1/2 hours or until tender. Remove chicken; let it cool slightly. Bone chicken, cutting meat into bite-size pieces; set aside.

Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times. To make rolled dumplings, roll dough to 1/4-inch thickness. Cut dough into 4- x 1/2-inch pieces. Drop dough, one piece at a time, into boiling broth, carefully stirring after each addition. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired thickness, stirring occasionally. Stir in chicken.
Serves 4 to 6.

Answer 6

Refried flour dumplings with split pea soup. Get a recipe for making flour dumplings. Once you have cooked them, let them cool and stand in the fridge for a day. Re-fry the dumplings in butter until they are browned on the outside. Make some spit pea soup with ham. Put the dumplings on your plate. Pour some gravy over them. Spear a dumpling, put it in your mouth, start chewing and chase it with some spit pea soup. Some fresh buttered French bread to go with it.

Answer 7

My grandma made the best raisin walnut cookies. Sorry, the recipe is a family secret!

Answer 8

One of my Grandmothers committed suicide in jail before I ever met her and the other one died from a botched illegal abortion when she was 19. Send me some cookies to get over this tragedy.

Answer 9

Sourdough bread. My grandma made the best bread and her sourdough is absolutely delicious, I can smell it baking already.

Answer 10

YUMMMM Icebox cake its like white cake w/ chocolate moose and a whipe cream icing

Answer 11

Baked macaroni... 4 different kinds of sharp cheese, elbow macaroni, and bread crumbs. and a little bit of milk and butter. mmmm good.