Pour two ounces of Russian Standard Vodka over ice in a chilled Russian Standard copper mug or Collins glass. Add 5 ounces of ginger beer and stir gently. Garnish with a squeezed wedge of lime. For additional recipes, please visit www.RussianStandardMoscowMule.com.
you can also poke holes in the lid while it sits
Place chicken in the bottom of slow cooker.
Mix Russian salad dressing with dry onion soup mix.
Pour over chicken breasts.
Cover and cook on low 6 to 8 hours.
Mix together.
Place chicken breasts in pan; season. Pour mixture over chicken.
Bake at 350\u00b0 for 1 1/2 hours. Great over rice.
Cut chicken into bite-size pieces.
Combine all ingredients except the rice in a slow cooker.
Set for 8 hours on low.
Serve over rice.
nd 1 tsp. Equal for Recipes in bottom of 9 inch springform
BLACK RUSSIAN: Fill a serving glass with ice; pour over the Kahlua and vodka; use a swizzle stick or spoon to stir; and serve.
COLA BLACK RUSSIAN: Fill a tall glass with ice; pour over the Kahlua and vodka; top with cola; stir and serve.
WHITE RUSSIAN WITH VODKA AND CREAM: Fill a tall glass with ice; pour over the Kahlua and vodka; stir in cream with a swizzle stick or spoon and serve.
he beet, carrots, and potatoes in one pot with the skins
Put the Russian dressing in a bowl. Mix garlic in with the dressing. Place
Mix the Russian dressing, apricot jelly, (mayo if applicable) and french onion soup.
Stir until well combined in separate bowl.
Place chicken in glass baking pan.
Pour dressing mix over chicken and bake uncovered at 350\u00b0F for 40-50 minutes, until chicken is cooked through.
Served best over Jasmine rice.
Enjoy!
Marinate each vegetable separately with 1/2 teaspoon Russian dressing.
Divide sections of large round platter using chopped parsley, chopped pimiento and chopped green peppers.
Place vegetables in triangle with point in center of plate.
Pile high. Garnish each section differently with small pieces of smoked salmon, finely chopped hard-cooked egg whites, hard-cooked egg yolks forced through a strainer and small pieces of chicken or ham.
Serve with Russian dressing.
Mix dressing ingredients together; set aside.
Place chops in a single layer in a shallow casserole dish.
Top with slice of onion and bell pepper.
Pour pineapple over top and cover with Russian dressing.
Bake covered in preheated 375\u00b0F oven for 1 hour.
Serve over rice.
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.
Flour chicken on both sides.
Put in a large baking dish. Sprinkle onion soup mix over chicken.
Heat Russian dressing and apricot preserves in saucepan.
Pour over chicken.
Cover with foil.
Bake 1 hour at 350\u00b0.
Serve over rice.
Cut an \"X\" in chicken breasts; place in baking dish, meaty side up.
Mix onion soup, red Russian dressing and peach preserves. Pour over chicken breasts and bake at 350\u00b0 for 1 hour.
Serve with rice using sauce as gravy.
Pour the dressing over the carrots in a non stick frying pan.
Stir to coat.
Cover and cook on medium heat for 10 minutes, stirring after 5 minutes.
Remove from heat.
Stir in the almonds and parsley.
Serve and enjoy.
s baked, wrap layers seperately in waxed paper and store it
Prepare Russian dressing: Whisk mayonnaise and ketchup in a small bowl until smooth
Put meat and onion in crock pot and cover with beef broth and tomatoes.
Cook on low for three hours.
Add the rest of the ingredients.
Cook on low for three hours.
Add salt and pepper as needed.
ed and pour 1 cup Russian dressing over meat and add