Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

May 2018

Regional Cuisine Recipes

Bread Recipes

Cranberry Or Blueberry Muffins

Cranberry Or Blueberry Muffins Recipe
1 3/4 c Flour 3/4 ts Salt 1/3 c Sugar 2 ts Double acting Baking Powder 2 Eggs 1/4 c Butter ...

read more

Vinaigrette Russian Cooked Vegetable Salad Recipe

Vinaigrette Russian Cooked Vegetable Salad recipe and other regional cuisine recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Vinaigrette Russian Cooked Vegetable Salad recipe  PDF


1 lg Beet W/Skin, Stemmed OR
16 oz Beets Drained And Cut Into
1/2 Inch Dice, 1 Can 3 md Boiling Potatoes Peeled
2 md Carrots Peeled
1/4 c Onion Chopped
3 md Dill Pickles Cut Into 1/2
Inch Dice 8 1/2 oz Peas Drained, 1 Can
1/4 c Scallions Chopped (Green
Onions Will Do) 1/4 c Fresh Dill Finely Chopped
Salt And Freshly Ground Black Pepper To Taste DRESSING 1 ts Dry Mustard
1/2 ts Sugar
3 tb Red Wine Vinegar
1/3 c Sunflower Or Corn Oil
Salt And Freshly Ground Black Pepper To Taste Beet should be washed and dried. If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil and bake until tender, about 1 1/4 hours. When the beet is cool enough to handle, peel it and cut into 1/2 inch dice. Meanwhile, cook the potatoes in lightly salted boiling water for 10 minutes. Add the carrots and cook until the vegetables are tender, but not mushy, about 10 minutes more. Let cool until easy to handle, then cut the vegetables into 1/2 inch dice. In a large salad bowl, combine the potatoes, carrots, onion, pickles, peas, beet, scallions, and dill. Season with salt and pepper and toss gently, taking care not to crush the vegetables. In a small bowl, whisk the dry mustard, sugar and vinegar together. Whisk in the oil and season with salt and pepper. Toss the salad with the dressing and tasting to correct the seasoning. Cover and refrigerate for at least 30 minutes before serving. Makes 4 generous servings.

Vinaigrette Russian Cooked Vegetable Salad recipe and other regional cuisine recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
321 people have voted
Last Reviewed on 2018-05-20



Sunday, May 20 2018 Download & Print Vinaigrette Russian Cooked Vegetable Salad recipe  PDF   Regional Cuisine recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Blini with Three Caviars

New Cooking Recipes

Asian Chicken Pot Pie
Asian Chicken Pot Pie Recipe


4 6 Ounce Boneless And Skinless Chicken breast 1/2 Teaspoon Chinese black vinegar 1 Head broccoli 1/2 Pound water chestnuts 1 Large carrot 1 Stalk celery 1 Small bokchoy 2 Tablespoons olive oil 2 Tablespoons cornstarch 1/2 Teaspoon Chinese 5 spice Salt and pepper to taste 3 garlic cloves chopped 2 Tablespoons chopped onion 1 Teaspoon chopped ginger 1 Cup chicken broth 8 Sheets phyllo dough 2 Tablespoons melted butter 1 Tablespoon chopped Chinese chives 4 Large rosemary sprigs Cut chicken into 2 inch strips. Cut all vegetables in...

Cooking Magazines: Chicken Pot Pie Recipes » May 2018   Chicken Pot Pie recipes RSS   New

Dish Of The Day

Rum Cake Ii

Rum Cake Ii Recipe
18 1/2 oz Pk devil's food cake mi Ingredients as called for On package label 3 Egg whites, at room temp...
read more

Category: » Cupcake Recipes

View more dishes

>