Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

April 2019

Regional Cuisine Recipes

Meat Recipes

Sloppy Joes a La Bobby

Sloppy Joes a La Bobby Recipe
3 Pounds ground meat 1 Cup chopped onion 2 cloves garlic minced 1 1/2 Cups ketchup 1 Cup ...

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: 3.5 Rating 3.5
666 people have voted
Last Reviewed on 2019-04-25



Thursday, Apr 25 2019 Download & Print Vinaigrette Russian Cooked Vegetable Salad recipe  PDF   Regional Cuisine recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Creamy OnionSmothered Pork Chops

New Cooking Recipes

Poached Fish with Tomatoes and Purple Basil
Poached Fish with Tomatoes and Purple Basil Recipe


2 ea Halibut, filets, ( 6oz ea) 5 oz Butter, unsalted 1 c Tomatoes, seeded, skinned, chopped 1 c Stock, fish 1 c Basil, purple, chopped Salt (to taste) Pepper (to taste) Remove the skin from the filets. In a saute pan, melt 1 ounce of butter, and add the fish. Cover the fish with fish stock and adjust the seasoning. Cover with buttered parchment paper, (buttered side down) then bring to a boil and simmer for about 2 minutes. Turn the fish and cook an additional 2 minutes. Remove the pan from the heat, remove the parchment paper, and let the pan sit for a minute. Remove ...

Cooking Magazines: Halibut Recipes » April 2019   Halibut recipes RSS   New

Dish Of The Day

Pepper Biscuits

Pepper Biscuits Recipe
6 c Flour 6 t Baking powder 1 1/4 c Vegetable oil 1 1/2 c White or red wine 1 1/2 t Black...
read more

Category: » Cookie Recipes

View more dishes

>