MACARONI RUSSIAN NAVY STYLE-STIL FLOTA RUSSKOGO MAKARON
Make and share this Macaroni Russian Navy Style-Stil Flota Russkogo Makaron recipe from Food.com.
Provided by seattlelove
Categories Russian
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Boil macaroni in salted boiling water until done. &
- Transfer macaroni to a colander.
- Salt & brown minced onion in butter.
- Mix meat & onions.
- Mix it with macaroni in a skillet & heat.
Nutrition Facts : Calories 464.3, Fat 24, SaturatedFat 14.8, Cholesterol 61, Sodium 168.2, Carbohydrate 53.5, Fiber 2.8, Sugar 3.5, Protein 9.1
MACARONS
Macaron is the French word for macaroon, but are never the coconut-based cookie. Macarons are one of the most amazing pastries, with hundreds of flavors and fillings. Macarons are made from almond flour and meringue, with even the pros claiming to failure on a regular basis. After going through dozens of recipes and trials, this is the most reliable macaron recipe I could come up with. You could get lighter using the Italian meringue method, but it's less dependable.
Provided by Deegan
Categories World Cuisine Recipes European French
Time 9h
Yield 15
Number Of Ingredients 5
Steps:
- Place egg whites into a metal mixing bowl and refrigerate overnight. The next day, bring egg whites to room temperature.
- Preheat oven to 280 degrees F (138 degrees C). Line baking sheets with parchment paper.
- Whisk confectioners' sugar and almond flour in a bowl. Beat the egg whites with salt in metal bowl with an electric mixer on medium speed until foamy, about 1 minute; increase speed to high and gradually beat in superfine sugar, about 1 tablespoon at a time, until the egg whites are glossy and hold stiff peaks, 3 to 5 more minutes.
- Gently fold almond flour mixture into whipped egg whites until thoroughly incorporated; spoon meringue into a pastry big fitted with a 3/8-inch tip.
- Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving 2 inches of space between cookies. The batter will spread. Lift the baking sheets a few inches above the work surface and hit them lightly on the work surface several times to remove any air bubbles from the cookies. Let the cookies stand at room temperature until the shiny surfaces become dull and a thin skin forms, about 15 minutes.
- Place the baking sheets in the preheated oven and bake with the oven door open slightly until the macarons' surfaces are completely dry, about 15 minutes. Let cookies cool completely on a baking sheet before peeling parchment paper from the cookies.
- Spread half the cookies with any desired filling, top with remaining cookies to make sandwiches, and refrigerate at least 2 hours to overnight to let the cookies soften.
Nutrition Facts : Calories 71.4 calories, Carbohydrate 17.3 g, Protein 1 g, Sodium 34.3 mg, Sugar 17 g
RUSSIAN MACARONI AND CHEESE RECIPE - (4/5)
Provided by thatjerseygirl
Number Of Ingredients 14
Steps:
- Preheat oven to 350 and grease a 9x13 baking pan. Cook the pasta until tender and drain. Melt butter in a deep skillet (this is going to need to be deeper than you think it is. AT LEAST 2 or 3 inches deep), and saute onions for 5 minutes. Add garlic, mushrooms, cabbage, salt, and caraway seeds. Cover and cook 10 minutes, or until cabbage is tender. Stir in spinach, remove from heat, and add to pasta. Mix in cottage cheese, buttermilk, dill, black pepper and half the cheddar. Spread in prepared pan, sprinkle with remaining cheddar and sunflower seeds. Bake uncovered for 20-30 minutes.
RUSSIAN STYLE MACARONI CASSEROLE
Russian-style macaroni and cheese with lots or vegetables for flavor, texture and nutrients. The combination is wonderful. Can also substitute or add chopped cauliflower, broccoli or carrots, if prefer or for added variety.
Provided by Loves2Teach
Categories Russian
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Grease a 13x9-inch baking dish.
- Cook macaroni according to package directions until barely tender.
- Rinse under cold water; drain and transfer to large bowl.
- Mel butter in large skillet over medium-high heat.
- Add onions and cook stirring occasionally for 5 minutes.
- Stir in garlic, mushrooms, cabbage, salt and caraway seeds.
- Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes.
- Combine vegetable mixture and spinach with cooked pasta in bowl.
- Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese.
- Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese.
- Bake 20-25 minutes, until heated through.
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