Category Archive for "Meats" | International Menu

Venison rolls with Mushroom Stuffing and Lingonberry Sauce

16Jan

A great Scandinavian dish combining tender venison with a tasty mushroom filling and a slightly tart lingonberry sauce. When cooking the rolls, fry the meat on the seam to seal it so the roll will not open. You can use frozen lingonberries also, just thaw them before cooking or they can be replaced with cranberries. Shiitake can be replaced...

Asian-Sesame Pork Ribs in Crock-pot

Posted by Olya Sandstrom

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18Dec

Flavorful and tender meat in an Asian style sauce. The meat falls off the bone as you take them out of the crock! You can add some vegetables towards the end like carrots, celery, bell peppers, pea pods or cook the vegetables separately and serve them with the meat and white rice. Add the ingredients to your slow cooker before...

Sweet and Spicy Ribs

Posted by Olya Sandstrom

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04Dec

In this recipe I use fig jam but you can substitute with any other sweet jam or just use honey. If you don't have spicy tomato paste, replace with chili sauce or chili peppers. There are some options for how you can cook these ribs: simmer in a pan then fry in the oven as I did, or fry them...

Pelmeni (Dumplings) with Meat

Posted by Olya Sandstrom

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15Nov

Like borscht, blini or pirozhki, pelmeni is a classic Slavic dish. They are usually prepared from beef, pork, lamb or any other kind of meat and even sometimes fish or mushrooms. Usually the family gathers at one large table and makes them together by hand. Some eaten then...

Kartofelniki with Meat in Mushroom Sauce

Posted by Olya Sandstrom

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04Nov

Kartofelniki is a Russian, Ukrainian, Belorussian dish, stuffed baked potato patty. You can make them with different toppings such as meat, mushrooms, vegetables and serve with different herbs, sauces or cream, however it is normally served with sour cream. Tasty fried 'kartofelniki' can be a side dish to meat, but they are good with different fillings and used as...

Beef with Vegetables in a Wok

Posted by Olya Sandstrom

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01Nov

When stir frying meat it's important to have the maximum amount of heat and to cook quickly. Don't cook too much at once or it will cook unevenly and lower the temperature of the wok too much. Put the meat in the wok and let set, then begin stir frying after 30-60 seconds. It's best to prepare the ingredients...

Grilled Lamb with Rosemary and Garlic

Posted by Olya Sandstrom

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23Jul

Tasty and aromatic dish, very easy recipe. You can put on the fire some dry rosemary branches- rosemary smoke will give the dish a specific flavor and aroma....

Chinese Beef

Posted by Olya Sandstrom

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01Jul

It's better to marinate the meat about 2-3 hours to get a richer flavor. If you like a spicy food, you can add 2-3 hot red peppers. Just fry a few red hot peppers in oil for a few minutes, remove them, and continue cooking in the same hot oil. Instead of beef you can use not fatty pork....

Pork and Lamb Lula-kebab with Herbs

Posted by Olya Sandstrom

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27Jun

Lula-kebab is a popular dish of Azerbaijani cuisine and common in the Caucasus region, Central Asia and the Balkans. It's a ground meat formed into sausages and skewered. These can be cooked on a grill or in an oven. The most important thing in cooking Lula-kebab is when kneading the ground meat onto the skewer. The more you knead the meat, the better it will hold onto...