Noodles A La Russe Recipes

Steps:

• Preheat oven to 350 degrees.
• Brown ground beef with onion powder and garlic in skillet; drain fat and season with salt and pepper.
• Mix together melted butter, sour cream and Parmesan cheese.
• Add meat and sour cream mixture to noodles.
• Pour into a 2 quart baking dish and sprinkle the bread crumbs over the mixture.
• Bake, uncovered, for 30-35 minutes or until lightly browned.

Steps:

• Bring a pot of salted water to a boil and cook penne for 20 minutes or until done to your taste.
• Melt butter in a medium saucepan adding crushed peppers.
• Cook for 1-2 minutes over medium heat.
• Add vodka and simmer for 1-2 minutes.
• Add tomato sauce and mix thoroughly.
• Add cream slowly being careful not to curdle it.
• Bring sauce to a simmer slowly.
• Drain pasta and add sauce mixing thoroughly.
• Add Parmesan cheese and mix well.
• Serve immediately.

Steps:

• Place the chocolate, sugar, salt, and water in the top of a double boiler, and melt the chocolate.
• Cook, stirring for 5 minutes, then add the cream.
• Reheat, but do not let come to a boil.
• Add the vanilla and the coffee.
• Pour into cups and garnish with nutmeg if desired.

Steps:

• 1. Line the inside edge of a 9-inch springform pan with split ladyfingers standing on end, like making a round fence. Sprinkle them with liqueur.
• 2. In the top of a double boiler, blend the gelatin and sugar.
• 3. To the contents of the double boiler, add the milk and egg yolks. Using a rotary beater, blend the mixture thoroughly. Over simmering water, cook the custard, stirring constantly, until it coats a metal spoon. Transfer it at once to a large mixture bowl.
• 4. Stir in the orange rind, juice, and orange juice concentrate (thawed). Chill mixture until it just begins to set, perhaps an hour. If you wait too long, it won't mix properly.
• 5. Fold in the whipped cream. Pour the mixture into the springform pan, taking care that the ladyfingers remain upright. Chill the Charlotte Russe for at least 6 hours, or until thoroughly set. Umold the dessert onto a chilled serving plate and offer it in wedges (as you would cut a cake). The Charlotte Russe may be embellished with candied orange zest, if desired.

Steps:

• Saute garlic, onion and green pepper in a large skillet in a small amount of olive oil for about five minutes.
• Add ground beef and cook until brown and crumbly. Drain.
• Add remaining ingredients and mix well with a spatula or large spoon.
• Fill 8" X 12" and 8" X 8" glass casserole dishes and bake at 325 degrees for one hour.

Steps:

• Arrange egg halves on a serving plate, cut side down.
• Combine remaining ingredients and spoon over eggs.

Steps:

• Find a pretty glass serving dish and line the bottom and sides with ladyfingers (halfs).
• Warm the milk to about 98 degrees and set aside. (It should be blood warm, not hot.).
• Beat the egg whites until frothy.
• In a separate bowl, whip the cream until thick but not stiff.
• Fold in the sugar.
• Fold in the vanilla.
• Fold in the egg whites.
• In the meantime, dissolve the gelatin into the warmed milk. Working quickly, strain the milk/gelatin mixture into the bowl containing the cream/sugar/egg white mixture.
• Pour the mixture into the bowl lined with ladyfingers, cover with plastic wrap, and refrigerate for at least 4 hours.

Steps:

• Preheat the oven to 300°F (150°C). Generously grease 3 (8-1/4-inch) pie pans or molds; Cut 3 rounds of waxed paper to line the bottom of each mold and generously grease the waxed paper.
• To prepare the meringue, in a large bowl, using an electric mixer on high speed, beat the egg whites with the salt and cream of tartar; Slowly add the sugar and continue beating until stiff peaks form; Divide the egg whites among the three molds and smooth the tops with a spatula; Place in the oven and immediately decrease the heat to 275°F (135°C); Bake until the meringue is hard but not brown, about 1 hour; (At this point, you can turn off the oven and let the meringues stand for a few hours or overnight).
• To prepare the ganache, reserve 12 hazelnuts for garnish; In a food processor, grind the remaining nuts with 1 tablespoon of the sugar until you have a fine meal.
• Combine the chocolate, coffee, brandy, and remaining 2 tablespoons sugar in a heatproof bowl; In a large, heavy skillet, bring water to a simmer over medium-high heat; Remove the skillet from the heat; Place the bowl filled with the chocolate mixture in the skillet and stir gently until the chocolate melts; Set aside and allow to cool slightly.
• Pour the cream into a large chilled bowl and whip with an electric mixer on high speed until stiff peaks form; Gently fold the melted chocolate into the whipped cream, and then fold in half of the ground nuts.
• To assemble the cake, carefully peel the paper from the bottom of each meringue; Set one round on a serving platter; With a spatula, spread one third of the ganache over the top; Cover with a second round, and repeat the procedure; Top with the third round, and spread with the remaining ganache, spreading it over and around the sides of the cake; Sprinkle with the remaining ground hazelnuts and garnish with the whole nuts; Refrigerate for 2 to 6 hours before serving.

Steps:

• To a large saucepan, add water and bring to boil.
• Add butter to boiled water and let dissolve, whisk well to blend; let cool to warm.
• In a large mixing bowl, add salt, eggs and beat well.
• Gradually add water/butter mixture to eggs and whisk well to blend.
• Add flour to egg mixture, 1/2 cup at a time, mixing well after each addition.
• Place dough on a lightly floured surface and knead for about 10 minutes.
• Cut dough into pieces to form dough balls the size of a medium orange.
• Cover dough balls with a damp cloth while rolling out dough.
• Using a wooden rolling pin, roll each dough ball until paper thin or as thin as possible.
• Preheat oven to 300°F.
• Place dough circles on a large round pizza cooking sheet.
• Dry each dough circle in the preheated oven until dry to the touch, about 20 minutes, BUT DO NOT BROWN.
• Fold each dried dough circles individually into a fold that is about 1 1/2 inches wide.
• Cover folded dough with a cloth until all circles are dried and folded.
• On a cutting board, using a very sharp knife, cut off very thin slices, cutting on a slight angle and cutting across the 1 1/2 inch fold.
• Spread cut strands on cookie sheets and dry in a preheated 350 F oven for about 20 minutes, or until nice and crisp,stirring the strands at least twice during the drying process.
• Cool completely and store in noodles in glass jars with a tight fitting lid.
• Use in soups or make a Lapshevnik.