Russiangarliccheesespread Recipes
RUSSIAN GARLIC CHEESE SPREAD
My Pastors wife fixed this for a Mission Banquet, I couldn't stop eating it, it was a good thing everyone at the table ate it too, 'cause it is strong. It sounds like a strange mix of ingredients, but trust me it works. It will keep vampires and anything else away. The Yield is approximate
Provided by bayou-mimi
Categories Spreads
Time 10m
Yield 6 cups
Number Of Ingredients 4
Steps:
- I put my carrots through the food processor, but you can use a hand grater also.
- stir the carrots and cheese together.
- add the pressed garlic.
- add Mayo until it is spreading consistancy, it's not a dip so you don't want it to get too soupy. I put it in strong ziplock bags, or tupperware over night then serve it on crackers, Clubs are good or a Whole Grain type, or Rye -- Personally, I used the 10 cloves of garlic. I like it strong. but you can work your way up. I have no idea how long it will keep, we tend to inhale it in a few days.
Nutrition Facts : Calories 396.2, Fat 29.9, SaturatedFat 11.8, Cholesterol 69.2, Sodium 772.5, Carbohydrate 15.5, Fiber 1.1, Sugar 5, Protein 17.4
TRADITIONAL RUSSIAN PIROZHKI
I'm Russian, and this recipe has been handed down from my grandma. They taste delicious, and are a great comfort food (or any other food).
Provided by Rex
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h50m
Yield 30
Number Of Ingredients 11
Steps:
- Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl.
- Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. Dough should almost triple in size.
- While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.
- Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1 inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the cabbage filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
- Preheat the oven to 400 degrees F (200 degrees C). Line one or two baking sheets with aluminum foil. Place the pirozhki onto the baking sheet, leaving room between them for them to grow.
- Bake for 20 minutes in the preheated oven, or until golden brown.
Nutrition Facts : Calories 133.8 calories, Carbohydrate 21.4 g, Cholesterol 53 mg, Fat 3 g, Fiber 1.1 g, Protein 4.9 g, SaturatedFat 1.4 g, Sodium 110.5 mg, Sugar 1.9 g
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