UNCLE BILL'S LAPSHEVNIK - RUSSIAN NOODLE CASSEROLE
This is Russian dish that was developed many years ago during the times when money was very scarce. I modified this recipe almost 50 years ago and it is a very easy to make and tasty dish.
Provided by William Uncle Bill
Categories Russian
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, add noodles and 3 cups of water.
- Bring to a boil and cook for about 3 minutes.
- Drain well and set aside.
- Preheat oven to 400 degrees F.
- Prepare a 8" x 8" oven-proof casserole dish by rubbing inside with a vegetable oil or margarine.
- In a mixing bowl, mix together eggs, whipping cream, baking powder, salt and sugar.
- Add noodles and stir to mix well.
- Pour noodle mixture into prepared casserole dish.
- Bake in preheated 400 F oven for 25 to 30 minutes or until top is golden brown.
- Serve with melted margarine or butter.
- You can eat the Lapshevnik cold as it is good as a quick snack.
UNCLE BILL'S PETITE PEA SALAD
A very light salad to add to any dinner meals. I developed this recipe in 1995 and it has been a highly rated salad.
Provided by William Uncle Bill
Categories Vegetable
Time 25m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a microwave-proof dish, microwave peas on HIGH (full power) for 2 minutes; stir.
- Continue to microwave for an additional 2 minutes on HIGH (full power).
- Drain and cool completely with cold water and ice cubes; then drain.
- In a large mixing bowl, mix together peas, sour cream, mayonnaise, dill weed, onions and celery and mix well to blend.
- Chill for at least 30 minutes in refrigerator.
- Meanwhile, fry bacon until well done and crispy; DO NOT BURN.
- Place fried bacon on paper toweling to drain.
- Crumble bacon and garnish salad when serving.
RUSSIAN VEGGIE CASSEROLE
This came from a fellow member of the Knoxville Holistic Moms Network, and wow is it good! I used bagged cole slaw mix instead of the two kinds of cabbage--I didn't want to have extra cabbage left over LOL! This is yummy, hearty comfort food, and it is pretty good for you to boot. The list of ingredients is long, but the flavor is well worth it.
Provided by smellyvegetarian
Categories Low Cholesterol
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350.
- Slice and parboil potatoes and carrots until somewhat softened. (Next time I might just microwave them for a few minutes).
- Heat garlic and oil in a deep skillet. Add onion through mustard seeds, saute until softened. Add cabbage.
- When cabbage has wilted, add potatoes and carrots and remaining ingredients. Simmer 10 minutes.
- Transfer to an ovenproof container. Cover and bake 1 hour.
Nutrition Facts : Calories 371.1, Fat 16.3, SaturatedFat 5.1, Cholesterol 52.3, Sodium 1308.2, Carbohydrate 44.6, Fiber 7.3, Sugar 15.4, Protein 14.7
RUSSIAN FLUFF CASSEROLE
This recipe is a combination of hamburger, corn, noodles, soups, and seasonings. My mom made it all the time during the week.
Provided by tmhaendel
Categories Meat
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Brown the meat with the chopped onion. Drain.
- Mix together the soups and milk. Add the mushrooms, meat mixture, corn, garlic, and seasonings to the soup mixture.
- Mix in the macaroni. Heat through and serve.
LAPSHA - HOMEMADE RUSSIAN NOODLES
This recipe was handed down to me by both my Mother and Grandmother that dates back to the 1920's. Women in the earlier days had to create many recipes as money was not readily available to purchase store products.
Provided by William Uncle Bill
Categories European
Time 2h
Yield 8 serving(s)
Number Of Ingredients 5
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.
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