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.
side.
Saute garlic use cooking oil to taste. stir in
Preheat oven to 350 degrees.
Spray a casserole or baking dish with non-stick cooking spray.
Place chicken breasts in dish.
In 4 cup measure or bowl, mix together onion soup mix and water.
Add to soup mix, the marmalde and russian dressing, mixing well.
Pour dressing mixture over chicken.
Bake for 30 minutes or until chicken reaches internal temperature of 180 degrees.
Serve over brown rice or cooked noodles.
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.
om/ For more indonesian cuisine recipes.
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.
auteed mushrooms are the traditional Russian accompaniment to turkey cutlets. Beets
Beat the eggs and sugar for 3-4 minutes; add flour; mix well. Chop apples into small pieces and stir into mixture. Line pan with foil, cover well with cooking spray. Pour 1/2 mixture into pan; sprinkle cinnamon; add remaining batter; sprinkle with cinnamon again. Cook for 30 minutes at 350 degrees. Check with a knife or toothpick for doneness. (Make desirable decorations with fruit on top prior to baking.)
roth.
While chicken is cooking, combine potatoes, eggs, and remaining
Cook the rice in cooking oil for 15 minutes. stirring
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!
arge skillet with butter-flavored cooking spray.
Add onion and
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.
Same deal as pickles. Note: Russian sauerkraut has carrots in it
For Grill:
Place pork chops on foil.
Pour Russian dressing over pork chops.
Cut garlic gloves and put over pork chops. Cover pork chops with foil and grill for 1 hour at medium temperature. Or, oven bake pork chops for 30 minutes, pour off grease and pour Russian dressing over pork chops.
Add garlic and bake at 350\u00b0 for 40 minutes.
Put the Russian dressing in a bowl. Mix
Cook chicken in a skillet. Add Russian dressing, apricot marmalade and onion soup mix.
Simmer on low to marinate.
Serve over white rice.
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.
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.