“Without the potato, the balance of European power might never tilted north”. (Michael Pollan)
Turkey Potato Casserole is very personal, everyone makes theirs differently. I make my Turkey Potato Casserole with shredded potato.
Fried cabbage with sausage is so simple but tasty, and the leftovers are tastier than it was the first day. When it comes to sausage, you can’t go wrong with this one. You can use any sausage you like: it can be Italian sausage, Polska kielbasa, smoked sausage, lamb, turkey or chicken sausages. Any of them will give a great taste to cabbage. My favorite is Frankfurter sausage.
Fried cabbage with sausage
Cut the cabbage into thick slices.
Dice onion into the small squares, shred the carrots.
In a large skillet, heat the oil over medium heat. Add onion and cook until lightly brown.
Add shredded carrots and continue cooking for couple more minutes, stirring constantly.
Add cabbage and stir well.
In a few minutes add sausage. Bury the sausages under the cabbage, to get the brown color.
When the sausages are lightly brown, add salt and pepper, bay leaf, and some water (about 100 ml), mix well. Reduce heat to low, cover the skillet with lid and simmer for about 10 minutes. Mix every 2-3 minutes.
Once cooked, add fresh herbs and serve.
Pasta and ground beef is nothing new, but when you add feta cheese, onion and fresh dill to it, it takes your pasta to a whole different level.
Beef And Feta Pasta Dinner
You might seriously consider making a double batch of this Beef and feta pasta dinner because your family will definitely ask you for more.
Coat the bottom of a skillet with olive oil. Add onion and sauté until softened and brown, stirring once in a while.
While the onion is cooking, cook pasta, according to the package directions. Drain pasta and set aside.
Fully cook the ground beef. Drain grease. Season with salt and pepper to taste.
Use your hands or the tines of a fork to crumble the feta cheese.
Add onion, ground beef and crumbled feta to cooked pasta. Shower on a generous dusting of fresh dill and using two spoons, toss the pasta well.
This French open-faced pie with canned tuna, egg & cream filling seems completely simple, but it is so delicious. Don’t forget to add mustard to this Tomato Tuna Quiche, it will give a charm to it.
Tomato and tuna quiche
I usually serve it with green salad. Aragula works the best.
Preheat oven to 375 degrees F. Lay the puff pastry out on a baking sheet. Prick all over with a fork.
Pop in the oven for 10-12 minutes or until the crust starts to turn light gold. Remove the pastry from the oven, pressing the center down with a fork, if it puffed up a bit.
Meanwhile mix tuna and mayonnaise with fork. Season with salt and pepper.
Spread the mustard across centre. (I use mustard "a l'ancienne).
Spoon the tuna mix on top.
Combine eggs with sour cream and mix together. Season with salt and pepper.
Slice tomato and arrange them on top of your quiche. Sprinkle with cheese.
Bake for 30 minutes or until quiche is golden brown.
These are to die for tacos. I’ve made it so many times and each time, it turns out so great. It goes awesome with
Ground beef hardshell tacos
Fully cook the ground beef. Drain extra grease. Add water and taco seasoning then cook for 3 more minutes.
Cut avocado into small cubes.
Meanwhile, preheat oven to 375 degrees F. Place empty taco shells on a cooking sheet and bake for 5 minutes.
Assemble each taco with meat mixture, tomatoes, avocado, cilantro and lettuce. Top it with sour cream and salsa. Sprinkle with shredded cheese. Serve immediately.
French open-faced pie from puff pastry with buttery mushroom filling. To save time, I use canned sliced mushrooms. But you can use fresh ones as well.
Buttery quiche with mushrooms
Peel and cut the onion. In a medium skillet, heat oil or butter until hot, add onion and sauté for about 3 minutes. Add sliced mushrooms and sauté for another 7-8 minutes. Season with salt and pepper. Remove from heat.
Preheat oven to 375 degrees F. Lay the puff pastry on a parchment paper and transfer it onto a baking sheet. Prick all over with a fork.
Evenly spoon the mushrooms mix on top.
In a bowl, whisk together eggs and cream. Season with salt and pepper. Pour over the mushrooms.
Place the cheese slices all over the pie. Sprinkle with nutmeg.
Bake on the bottom rack for about 35 minutes, until golden.
Garnish with herbs before serving.
The Quiche is a French open faced pie. Amazing dish which can be served with tossed salad, roasted potatoes, bouillon ( broth ) or just by itself.
Ham and cheese quiche
Preheat oven to 350 degrees F.
On parchment paper, roll puff pastry out to larger than the size of your baking dish circle. Transfer to a pie plate. Using a fork, prick the surface of the dough to keep it from puffing up.
Cut ham into small cubes and spread on top of the dough.
Sprinkle with shredded cheese.
In a medium bowl, whisk together eggs, cream, salt and pepper. Pour evenly over the cheese layer.
Bake for 30 minutes, or until the top is golden brown and a tooth pick comes clean.
If you find yourself with more left over potatoes than you can deal with, this recipe is for you!
Golden Baked Мashed Potatoes
While you can just simply reheat mashed potatoes, or make pancakes, my favorite way to serve leftover mashed potatoes is this Fluffy Baked Mashed Potatoes.
Peel the potatoes. Chop the potatoes into cubes. Place them in a medium pot. Add salt to the water and cook for 15-20 minutes. When they are fork tender, strain the potatoes.
Add butter and mash until smooth and creamy.
Next, pour the warm heavy cream or milk. Add salt and pepper to taste.
Coat a baking dish with butter. Transfer potatoes to the prepared dish. You can make some shapes on the top.
Preheat oven to 375 degrees F. Bake uncovered for about 15 minutes until the top is golden.
Impress your holiday guests this year with crisp, delicious and full of juices roasted duck. This recipe is very simple and easy to make. The best way to serve it is with
Whole Roast Duck With Apples And Cranberry Stuffing
1 hour 30 minutes
Wash and pat dry duck with paper towels. Season inside and outside with salt and pepper.
Peel and finely chop the onion.
Cut celery into thin slices.
Peel, core and cut apples into small cubes.
Heat olive oil or butter in a frying pan. Add onion and celery and sauté for 3-4 minutes until golden. Season with some salt and pepper.
Add apples and cranberries. Remove from the heat.
Add bread crumbs and mix well.
Preheat oven to 400 degrees F. Stuff duck with prepared stuffing. Secure skin underneath with skewer or toothpicks.
Rub the skin with olive oil and place it into the roasting pan with the breast side down. Roast for one hour.
Baste all over every 15-20 minutes with juices from the bottom of the pan.
Flip the duck over and continue to roast for another 20-30 minutes. Cover wings and legs with foil if it gets too brown.
The duck is done if the juices run clear when a skewer is inserted in the thickest part of the leg. Remove from the oven and cover the duck with aluminum foil for at least 10 minutes.
I lived in France more than 10 years. My husband is French but neither he or his parents have heard of this dish. The French don’t even suspect that this dish is called French style meat, but Russians eat this meat and know that it truly is “French style meat”.
Juicy French Style Pork Tenderloin
The main ingredients in this dish are meat, mayonnaise, cheese and onion, lots of onion.
Preheat oven to 380 degrees F. Line medium baking dish with aluminum foil.
Place each piece of meat between two sheets of plastic wrap and pound with the flat side of meat tenderizer until about 1/4 inch thick. Season both sides with salt and pepper.
Lay the meat out on the baking dish. Peel and cut the onion (half-moon). Arrange the onion on top of the pork. Sprinkle with shredded cheese. Spread mayonnaise all over the meat.
Bake for about 40 minutes until golden brown.