Delectable Carrot Fritters Recipe
| Vegeterian
Type: Delectable Carrot Fritters Free Cooking Recipe - Vegeterian Wow! Ingredients / Directions 2 3/4 cup(s)s sifted all-purpose flour 1 1/2 cup(s)s milk 6 tablespoons shallotschopped 2 tablespoons chopped fresh parsley 2 tablespoons baking powder 2 teaspoons salt 2 teaspoons ground b
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Creme De Menthe
| Copycat Complete
Cooking receipe to make Creme De Menthe under category Copycat Complete. You may find some video clips related to this receipe below.1 1/4 cups fresh mint leaves, slightly packed3 cups vodka2 cups granulated sugar1 cup water1 Teaspoon glycerine (optional)8 drops green food coloring (optional)2 drops
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gorgonzola and greens wrap
| General Recipes
Cooking receipe to make gorgonzola and greens wrap under category General Recipes. You may find some video clips related to this receipe below.gorgonzola and greens wrap4 ounces gorganzola cheese at room temperature 2 tablespoons extra virgin olive oil 4 ounces mixed salad greens torn into bitesized
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Cilantro Lime Vinaigrette
| Everyday Recipes
Cooking receipe to make Cilantro Lime Vinaigrette under category Everyday Recipes. You may find some video clips related to this receipe below.Cilantro Lime VinaigretteServes 8Preparation Total: 101/2 cup olive oil1/2 cup peanut oil1 lime, juiced with pulp1/4 cup lime juice1 1/4 teaspoons green pepp
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Cooking receipe to make BORSHCH: BILYI or WHITE BORSHCH under category Ukrainian Recipes. You may find some video clips related to this receipe below.
WHITE BORSHCH: BILYI BORSHCH:
In late spring, only small beets are available, so the traditional borsch takes on a gise of “white borshch. It is a fine example of adaptbility to seasons. This soup is a very excellent first course. It turns into a light supper when served with new potatoes (which is traditional).
2 celery ribs
2 onions
2 carrots
2 parsnips
2-3 beets with tops
1 cup shredded cabbage
4 fresh mushrooms
1 tablespoon oil
2 tablespoons flour
4 cups chicken broth or water with 2 chicken bouillon cubes
1 cup buttermilk
1/2 cup sour cream
1 teaspoon fresh chopped dill
2 cloves garlic (or to taste)
1 teaspoon salt
2 small new potatoes per person
Peel and shred vegetables. Wash beets and tops well, then shred beets and chop greens. Place vegetables in a large pot with broth or water and bouillon. Cook until soft. Wipe mushrooms with damp towel, slice thin, and cook in oil. Stir in flour to make a paste. Add a little broth, bring to a light boil, then add to vegetables.
Mix buttermilk and sour cream and add to soup. Do not boil; the borshch may curdle. Taste and adjust seasoning. Garnish with dill and garlic mashed with salt.
Scrub potatoes and boil 10 minutes or until cooked through. Place in a serving bowl and serve separately.
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