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Results 91 - 100 of 1,070 for russian foods
91. HOT RUSSIAN TEA
Mix in a large bowl. Mix 2 to 3 teaspoons of mix per cup of hot water according to taste. Store in airtight container.
Heat oven to 400 degrees. Mix butter, 1/2 c. powdered sugar, and vanilla. Mix in flour, salt and nuts until dough holds together. Shape ...
93. HOT RUSSIAN TEA
Mix well and store in an air tight container. Put 2 to 3 tablespoons in a cup of hot water.
94. HOT RUSSIAN TEA
Mix well. Add 3 teaspoons of mix per cup boiling water.
Combine sugar, 1/2 cup water and cinnamon in saucepan. Boil 5 minutes, then remove the cinnamon stick. Add orange, lemon and pineapple ...
Mix and sift together. Store in airtight jar. To serve, mix 2 teaspoons per cup of hot water. Same proportions for iced tea.
Brown beef and onion in heavy skillet in a small amount of oil. Add cabbage, salt and pepper (don't drain). Steam until cabbage is tender ...
Bring water, sugar and cloves to a full boil for about 3-5 minutes. Remove cloves. Add juices and tea. Reduce heat to low or cool and ...
Scald, drain and cool cabbage ... Archangel, capital of Russian America, became Sitka, the capital ... of customs and foods remain to be enjoyed.
In a very large pan, slowly boil meat and onion in water for about an hour. Add thinly sliced beets and boil for 1/2 hour. Add tomatoes, ...
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