Russian Mushroom and Potato Soup.
Posted on March 7, 2008 - Filed Under Vegetables, Soups | Leave a Comment
5 tablespoons butter, divided
2 leeks, chopped
2 large carrots, sliced
6 cups chicken broth
2 teaspoons dried dill weed
2 teaspoons salt
1/8 teaspoon ground black pepper
1 bay leaf
2 pounds potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup half-and-half
1/4 cup all-purpose flour
fresh dill weed, for garnish (optional)
Double Tomato Bruschetta
Posted on March 5, 2008 - Filed Under Breads, Party Food, Side Dishes, Italian | Leave a Comment
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Portobello Mushroom Stroganoff
Posted on March 3, 2008 - Filed Under Vegetables, Vegetarian | Leave a Comment
3 tablespoons butter
1 large onion, chopped
3/4 pound portobello mushrooms, sliced
1 1/2 cups vegetable broth
1 1/2 cups sour cream
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces dried egg noodles
Pashka
Posted on March 1, 2008 - Filed Under Desserts | Leave a Comment
2 (8 ounce) packages cream cheese, softened
1 (8 ounce) container cottage cheese
1 (8 ounce) container sour cream
1/4 cup butter, melted
1 cup white sugar
1/4 teaspoon lemon extract
1 teaspoon vanilla extract
1/2 cup finely chopped blanched almonds
1/2 cup currants
In a medium bowl, thoroughly blend cream cheese, cottage cheese, sour cream and butter.