Mix flour, salt and pepper and place the round steak strips in the mixture.
Fry the bacon in a large skillet-- take the bacon out and reserve.
Leave the remaining oil in the pan and fry the floured strips- add the mushrooms.
Once browned, add about 1-2 cups of water along with two or three bouillon cubes and simmer for one hour.
Check during this cooking time to make sure there is always water in the pan.
Add the sour cream to taste and the bacon strips that should be crushed up.
Serve over noodles.
16 cup glass jar with 8 cups apple juice.
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.
In medium bowl, combine tuna, anchovies, green pepper, pimento, egg and 2 tablespoons Russian dressing.
Mix well and set aside.
In small bowl, mix remaining Russian dressing with cognac and set aside.
In hot butter in a chafing dish or larger pan, saute bread until well browned and butter is absorbed.
In same pan, spread tuna mixture over bread.
Cover with Russian dressing mixture.
Sprinkle 1/2 teaspoon Worcestershire sauce over each. Heat over low heat for 5 to 10 minutes or until very hot.
Serve immediately.
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.
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.
f the butter and season with salt and pepper. Press plastic
In medium bowl, combine tuna, anchovies, green pepper, pimento, egg and 2 tablespoons Russian dressing.
Mix well and set aside.
In small bowl, mix remaining Russian dressing with cognac and set aside.
In hot butter in a chafing dish or larger pan, saute bread until well browned and butter is absorbed.
In same pan, spread tuna mixture over bread.
Cover with Russian dressing mixture.
Sprinkle 1/2 teaspoon Worcestershire sauce over each. Heat over low heat for 5 to 10 minutes or until very hot.
Serve immediately.
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.
mooth, then mixing it throughly with the kale to help soften
and potatoes in one pot with the skins on. The beet
Put the Russian dressing in a bowl. Mix garlic in with the dressing
in and line its base with baking paper (cut to fit
50.
Season pork chops with salt,pepper, paprika mixture on
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.
Rinse the meat under cold water and dry on paper towels.
Mix together the sauerkraut, plums, mustard, Ketjap Manis and hotsauce.
Place half the kraut mixture in the bottom of the crock pot, then put in the corned beef and top with remaining kraut mixture.
Turn crock Pot to low and cook for 7 hours,.
Slice and serve with grainy mustard and hot sauce on the side.
Pat steak tips dry with paper towels and season with salt & pepper. Heat
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!
Line a 9 x 13-inch baking dish with foil.
Arrange chicken evenly in dish; salt and pepper to taste.
Place sliced onion on top of chicken.
Mix Russian dressing and preserves together. Pour over chicken.
May mix a small amount of water with dressing mixture if it appears too thick.
Seal with a second piece of foil.
Bake at 350\u00b0 until chicken juices are clear.
pices in a food processor with 1/2 tsp salt and