Cod Liver Salad & Pate ("Pashtet")

Cod liver is a great source of energy, vitamins A and B, and it has unbelievable taste!
Ingredients:
For Pâté:

• 1 can of cod liver (1/2 lb or 250 g)
• 3 eggs

For Salad:

• 1 can cod liver
• 2-3 medium potatoes
• 2-3 eggs
• Salt, pepper to taste
• Mayonnaise to taste

Directions:
Pate:

• Add 3 eggs to 1 can of cod liver and mix.
• Spread on bread.

Salad:

1. Boil potatoes until knife-tender.
2. Also boil the eggs until ready (about 10 minutes).
3. Peel and cut the potatoes and eggs; add to the can of cod liver.
4. Add salt, pepper, and mayonnaise to taste.
5. Mix everything and serve!

Shepherd’s Pie

Ingredients:

• 2 lb potatoes
• 3-4 eggs
• 3/4 cup milk
• 2 medium onions
• 1 lb cooked meat (you can use any meat: beef, veal, pork, chicken, duck, etc.) 
• 3 tablespoons unsalted butter
• Salt, pepper to taste
• Bread crumbs
• 2 tablespoons mayonnaise
• Vegetable oil

Directions:
First, to prepare the stuffiing:

1. Grind the cooked meat in a meat grinder or chop it very finely.
2. Finely chop the onions and sauté in vegetable oil until golden.
3. Add the onions, salt, pepper, and desired spices to the ground meat, and mix.

Then:

1. Peel the potatoes and boil until tender.
2. Drain the water and grate the potatoes.
3. Add hot milk, 3 eggs, salt, pepper, and melted butter; mix well.
4. Place half of the mixture onto a greased and sprinkled with bread crumbs ovenproof skillet or baking pan.
5. Add the meat stuffing on top and even it out with a spatula or a spoon.
6. Place the remaining potato mixture onto the meat in an even layer.
7. Beat the remaining egg with mayonnaise and brush the top of the pie (for a golden crust).
8. Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!

Baked Potato & Mushroom Casserole (Pudding)

Ingredients:

• 2 lb (1 kg) potatoes
• 1 lb (500 g) mushrooms
• 3+1 eggs
• 2 medium onions
• 3/4 cup milk
• 3 tablespoons unsalted butter
• Salt, black pepper, spices to taste
• 2 tablespoons mayonnaise
• Vegetable oil

Directions:

1. Peel the potatoes and boil until fork-tender.
2. Drain the water and grate the potatoes.
3. Add hot milk, 3 eggs, salt, pepper, spices, and melted butter; mix well.
4. Place half of the mixture onto a greased ovenproof skillet or baking pan.
5. Add the mushroom stuffing on top and even them out with a spatula or a spoon.
6. Place the remaining potato mixture onto the mushrooms in an even layer.
7. Beat the remaining egg with mayonnaise and brush the top of the casserole (for a golden crust).
8. Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!

Stuffing:

1. Chop and sauté the onions until golden (caramelized).
2. Wash and cut the mushrooms and fry them on a separate skillet in vegetable oil until the moisture evaporates and the mushrooms are lightly browned.
3. Add the onions, salt, and pepper to the mushrooms and mix.

Mushroom Soup

This is a great vegetarian soup!
Ingredients:

• 1/8 lb (50 g) dried mushrooms
• 1/2-1 small onion
• 4-5 medium potatoes
• 1 bay leaf
• Salt, pepper to taste
• Dill, parsley to taste
• Vegetable oil

Directions:

1. Wash the mushrooms and soak them in cold boiled water for 30-40 minutes.
2. Put the soaked mushrooms with the water (in which they were soaked) in a 2-quart (2-liter) saucepan; add cold water to make the saucepan 3/4 full.
3. Bring the water to a boil, add salt, pepper, and the bay leaf, and cook about 30 minutes.
4. When the broth is ready, use a colander to strain the broth from the mushrooms into the saucepan. Rinse the mushrooms in cold water and cut them.
5. Add the mushrooms and potatoes (peeled and chopped) to the broth and bring to a boil.
6. When the potatoes are almost ready, saute the chopped onion in a separate skillet in vegetable oil and add to the mushrooms, cook 5 more minutes.
7. Serve with sour cream and sprinkle with finely chopped dill and/or parsley. ENJOY!!!

Sour Cream Sponge Cake

Ingredients:

• 2 cups all-purpose flour
• 1.5 cups sour cream
• 6 eggs
• 1 cup granulated sugar
• Pure vanilla extract
• Powdered sugar (confectioners' sugar)

Directions:

1. Separate the egg yolks from the whites.
2. Beat the egg yolks with the sugar until the mixture is white.
3. Add vanilla and sour cream and mix.
4. Beat the egg whites until foamy.
5. Fold the flour and the egg whites into the rest of the mixture (sift the flour to avoid lumps).
6. Pour the batter into a greased round cake pan.
7. Bake in a preheated oven at 375 F (190-200 C) 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Sprinkle with powdered sugar before serving. ENJOY!

Beauty Salad

After about a month of eating this salad (breakfast is the best time), your skin will be fresh, healthy, and smooth!
Ingredients:

• 3-5 tablespoons oats
• 1/4 cup warm boiled water
• 1-2 tablespoons honey
• 1 apple
• 1-2 tablespoons yogurt or kefir
• Walnuts to taste

Directions:

1. Soak the oats in boiled water for some time (it depends on what kind of oats you have (soft or hard), so it may take from several minutes to 1-2 hours).
2. Add honey.
3. Peel, core, and grate the apple (the apple must be freshly grated); add to the oats.
4. Add yogurt or kefir and ground walnuts. ENJOY!

Sorrel Soup

Ingredients:

• 1/2 lb (200 g) beef or chicken
• 1/2 lb (200 g) sorrel
• 5-6 medium potatoes
• 1/2 medium onion
• Eggs
• 1-2 bay leaves
• Salt, pepper to taste
• 2 tbsp all-purpose flour
• 2 tbsp butter or vegetable oil

Directions:

1. First, to prepare the broth, put the meat in a 2-quart (2-liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
2. Skim the scum continuously with a slotted spoon while it is starting to boil and continue skimming until it comes to a full boil.
3. Add salt, pepper, bay leaves, and reduce the heat so the meat boils gently until done.
4. Take out the meat.
5. Peel and cut the potatoes and add to the saucepan.
6. Bring to a boil again and cook until the potatoes are almost done.
7. Chop the onion and sauté in a skillet in hot butter or vegetable oil about 5 minutes, then add flour and again sauté.
8. Wash and chop the sorrel and add to the onions to sauté for a few minutes.
9. Add everything to the saucepan.
10. Cook 10-15 minutes.
11. Boil the eggs about 10 minutes. (1 egg for each serving plate).
12. When serving, halve the eggs and add the 2 halves and sour cream to each plate. Sprinkle with freshly chopped dill and/or parsley. ENJOY!!!

Omelette with Cheese & Green Onions

If you have to cook something very quickly – this is the recipe! Just 5 minutes, and you have a great meal!
Ingredients:

• 3 eggs
• 1/8 lb (50 g) grated cheese
• 1/8 lb (50 g) soft inside part of white loaf
• 3 tablespoons milk
• 1 tablespoon unsalted butter
• 1 tablespoon finely chopped green onion
• Salt, pepper to taste

Directions:

1. Soak the soft part of a bread loaf in milk.
2. Add eggs and beat well.
3. Add cheese, green onion, salt, pepper.
4. Pour the mixture onto a hot buttered skillet.
5. Shake the skillet while cooking to make sure that the eggs fry evenly.
6. When eggs start to thicken, roll the sides of the omelette to the center to make an oval shape.
7. Fry until ready (the mixture becomes thick), and turn the omelette out onto a plate (so the folded edges are on bottom) or just fold it.
8. (You can also bake the omelette in the oven.)
9. The omelette will be really fluffy if you separate the whites and beat them unlit foamy before adding to the rest of the mixture to cook. When serving, add butter and sprinkle with freshly chopped dill and/or parsley. ENJOY!

Rice Pilaf ("Plov") with Raisins

Ingredients:

• 2 cups uncooked rice
• 1/4 lb (100 g) raisins
• 1/2 cup melted unsalted butter
• 2 tablespoons unsalted butter
• Nuts (cashew or other) to taste
• Salt

Directions:

1. Wash the rice and soak it in boiled hot water for 10-15 minutes.
2. Put the rice in a saucepan with boiling salted water and cook until ready.
3. Drain the cooked rice in a colander.
4. Put the drained rice back into the saucepan.
5. Pour the melted butter on the top of the rice.
6. Cover well and simmer on very low heat 20-25 minutes.
7. Wash and soak the raisins in hot water.
8. Fry the plumped raisins in hot butter on a separate skillet.
9. When serving, put a small piece of butter on each plate, cover it with rice, and put the fried raisins on top (you can add nuts to taste).

Split Pea Soup

 A healthy and scrumptious comfort food!
Ingredients:

• 1/2 lb meat (beef, pork, or chicken); or smoked bacon or brisket
• 1/2 cup uncooked yellow split peas
• 5-6 medium potatoes
• 1 small onion
• 1 carrot
• 1/2 sweet pepper
• 1-2 dry bay leaves
• Olive (or other vegetable) oil
• Salt, pepper to taste

Directions:

1. Wash and soak the peas in hot boiled water for 30 minutes.
2. Put the meat in a 3-quart (3-liter) saucepan, fill it with cold water (about 3/4 full), and bring to a boil.
3. Skim the scum continuously with a slotted spoon while it is starting to boil and continue until it comes to a full boil.
4. Add salt, pepper, bay leaves, and reduce the heat so the meat boils gently until done.
5. Take out the meat.
6. Add soaked peas and bring to a boil again, skimming the scum.
7. Peel and cut the potatoes and add to the saucepan.
8. Bring to boil again and cook until the peas and potatoes are almost ready.
9. Peel and grate the carrot, chop the onion and sweet pepper and sauté in hot olive (or other vegetable) oil in a skillet on medium heat about 5 minute or until you can smell the vegetables.
10. Put the mixture into the saucepan.
11. Simmer gently about 5 minutes.
12. Serve with a dollop of sour cream. Also, you can sprinkle each bowl with freshly chopped dill and add croutons. ENJOY!!!

Rice Pilaf ("Plov")

Pilaf (also called pilau, pilav, pulao) is a very popular rice dish with a great variety of cooking methods!
Ingredients:

• 1 lb (400 g) mutton, lamb or beef
• 2-3 cups uncooked rice
• 1/2-3/4 lb (200-300 g) carrots
• 1/2 lb (200 g) onions
• 1/2 lb (200 g) beef fat or vegetable oil
• Salt, pepper, spices to taste

Directions:

1. Cut the meat into small pieces and fry in a skillet (it’s better to use cast-iron pan) in very hot fat or oil.
2. Julienne the onions and carrots and add to the meat.
3. Fry several minutes until the onions are tender and then add 3.5-4 cups of water, salt, pepper, and bring to a boil.
4. Wash and drain the rice 3-4 times. Add to the meat and mix evenly.
5. When the water boils away, poke several "holes" in the rice mixture so the bottom of the skillet is exposed (use the handle of a wooden spoon).
6. To avoid burning, pour in 1-2 tablespoons water into each "hole."
7. Cover the skillet and cook on low heat 25-30 minutes (until the meat is ready).
8. When serving, plate the rice in the shape of a hill, place the meat on the top, and sprinkle with julienned fresh onion. ENJOY!

Potato Pancakes

Ingredients:

• 1.1 lb (500 g) uncooked potatoes
• 1/2 cup all-purpose flour
• 1 package active dry yeast
• 2 tablespoons butter
• 1 egg (optional)
• Vegetable oil
• Salt to taste

Directions:

1. Peel the potatoes and grate them (use them right away to avoid darkening).
2. Put the potatoes in a large bowl and add the yeast previously dissolved in 1/4 cup warm water.
3. Add salt, flour, egg (optional).
4. Mix well and put the batter in a warm place to rise.
5. Use a large tablespoon to put the batter on a very hot skillet in vegetable oil. Cook on both sides several minutes until golden-brown.
6. Serve hot with sour cream or butter. ENJOY!!!

Crêpes with Apple Filling ("Nalistniki")

Also called "Nalesniki".
Ingredients:

• 2 eggs
• 2-3 tablespoons sugar
• 1-2 teaspoons pure vanilla extract
• Pinch of salt
• 1/2 liter (1/2 quart) milk
• 1.5-2 cups all-purpose flour
• Vegetable oil
• 1 table spoon butter

Filling:

• 4-5 apples
• Sugar to taste

Directions:

1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
2. Gradually add flour, melted butter and mix well. The batter must be thin.
3. Heat the skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
4. When the bottom of the crepe is golden-brown, carefully flip it.
5. Put 2-3 teaspoons of apple filling and 1-2 teaspoons sugar on each crêpe (crepe) (close to the edge); roll it, tuck in the ends, and finish rolling.
6. Fry just one side (where the edge is after the final roll, so the frying will seal it) on low heat until golden-brown. ENJOY!

Filling:

1. Peel and core the apples, take out the seeds.
2. Grate the apples coarsely.

Potato Cutlets ("Kotleti")

Ingredients:

• 2.5 lb (1 kg) potatoes
• 2 eggs
• 1/2 cup all-purpose flour
• 4 tablespoons butter
• 1 medium onion (optional)
• Grounded bread crumbs
• Vegetable oil
• Salt, pepper to taste

Directions:

1. Peel the potatoes and cook until knife tender.
2. Drain the water from the potatoes and dry them.
3. While hot, mash the potatoes; add butter, raw eggs (whole or just the yolks), salt, and pepper.
4. You can add a finely chopped sauteed onion (optional).
5. Mix the mashed potato mixture.
6. Take 1 tablespoon of the mixture and form an oval cutlet; roll in some flour or grounded bread crumbs.
7. Fry in vegetable oil on both sides until golden-brown.
8. Serve with a mushroom sauce. ENJOY!!

Crepes ("Blini", "Blinchiki") with Meat Filling

Ingredients:

• 2 eggs
• 2-3 tablespoons sugar
• 1-2 teaspoons pure vanilla extract
• Pinch of salt
• 1/2 liter (1/2 quart) milk
• 1.5-2 cups all-purpose flour
• Vegetable oil
• 1 tablespoon butter

Filling:

• 1 lb cooked lean ground beef
• 2 eggs
• 2 tablespoons butter
• 1/2 medium onion
• Dill (optional)
• Vegetable oil
• Salt, pepper to taste

Directions:

1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
2. Gradually add flour, melted butter, and mix well. The batter must be thin.
3. Heat a nonstick skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
4. When the bottom of the crepe is golden-brown, carefully flip it.
5. Put 2-3 teaspoons of filling on each crêpe (close to the edge); roll it, tuck in the ends, and finish rolling (like a burrito). Fry on both sides until golden-brown. ENJOY!!

Filling:

1. Cut the meat very finely or grate it.
2. Chop the onion very finely and sauté in a skillet in hot oil until golden-brown.
3. Add the meat to the onion and sauté an additional 3-4 minutes.
4. Boil, peel, and chop the eggs.
5. Mix everything in a large bowl; add salt, pepper, chopped dill, and 2 tablespoons melted butter.

Grilled Steak & Veggies

Grilling potatoes brings out their sweetness in an incredible way! This recipe makes enough for 4 people and really beats going to an expensive steakhouse!

Ingredients:

• 4 steaks (NY strip, ribeye, or filet mignon are best here)
• Marinade of choice
• 8 medium red potatoes
• 1 medium onion
• 1-2 tablespoons dried rosemary
• 1/4 cup extra virgin olive oil
• Nonstick cooking spray
• Salt, pepper to taste

Directions:

1. Marinate the steaks for several hours in a marinade of your choice.
2. Preheat the grill (gas or charcoal) and maintain a temperature of ~375F.
3. Grill the steaks (close the lid of the grill) on both sides on indirect heat until desired doneness (when flipping the steaks, brush with leftover marinade). Keep warm in foil.
4. Meanwhile, quarter the potatoes (do not peel) and parboil (cook about 5 minutes). Strain all the water and place in a large mixing bowl.
5. Slice the onion into short, thin strips and add to the potatoes.
6. Add dried rosemary, salt, and pepper. Dress with olive oil and mix well.
7. Spray a slotted skillet with nonstick cooking spray and place the vegetables on it. Grill on direct medium-low heat 10-12 minutes or until grill marks are visible. ENJOY!!!

Garden Radish & Eggs Salad

Ingredients:

• 1 bunch (1/2 lb) garden radishes
• 2 eggs
• Mayonnaise or sour cream
• Salt, pepper to taste
• Dill

Directions:

1. Wash and finely chop the radishes.
2. Boil, peel, and cut the eggs.
3. Add salt, pepper, and mayonnaise (or sour cream).
4. Mix everything, sprinkle with dill, and serve.

Cod & Horseradish Salad

This is for all the fish lovers that like a little kick!
Ingredients:

• 1/2 lb (250 g) cod fillet
• 4-5 medium potatoes
• 2 cucumbers, peeled and seeded
• 1/4 lb (100 g) prepared horseradish
• Mayonnaise to taste
• 2 teaspoons white distilled vinegar
• 1/8 lb (50 g) green onion
• Salt, pepper to taste

Directions:

1. Cook the fish (in a skillet, oven, or on the grill) until ready, cool, and cut. Put in a large mixing bowl.
2. Put the potatoes into a large saucepan, add enough water to cover the potatoes. Bring to a boil and cook 25-30 or until fork tender.
3. Cool and peel the potatoes. Chop the potatoes and cucumbers and add to the fish.
4. Add mayonnaise, horseradish, vinegar, salt, pepper, and chopped green onions. Mix and ENJOY!!

Italian Sausages with Peppers & Onions

This is for when you want something more than just a hot dog!

Ingredients:

• 1 package uncooked Italian sausages, hot or mild
• Water
• 1 red bell pepper
• 1 large onion
• Salt, pepper to taste
• Condiments of choice (ketchup is really good here)
• Hot dog buns (preferably from the bakery section)
• 2 tablespoons extra virgin olive oil

Directions:

1. Cook the sausages in a large skillet filled with water (enough to cover the sausages) on medium heat 45-60 minutes (more water should be added throughout cooking if too much evaporates).
2. Slice the onion and pepper into long, thin strips and add to the skillet.
3. When there is almost no more water in the skillet, add extra virgin olive oil.
4. Add salt, pepper to taste. Cook together until the onions and peppers are tender.
5. Brown the sausages on both sides. Serve in hot dog buns with condiments of your choice. ENJOY!!

BBQ Burgers

So much healthier than going to a fast-food restaurant! (This makes enough for 4 burgers).

Ingredients:

• 1-1.5 lbs ground beef (80/20 ground chuck or sirloin)
• 1 egg
• 1/4 cup bread crumbs
• 1/4 cup BBQ sauce (use your favorite)
• Dried parsley and freshly ground black pepper, to taste
• Nonstick cooking spray
• 8 tomato slices
• 4 medium lettuce leaves
• 8 thinly-sliced onion rings
• 4 hamburger rolls (or bakery bread of your choice - pumpernickel is great for this)
• Condiments of choice

Directions:

1. Lightly beat the egg. Add bread crumbs and BBQ sauce; mix well.
2. Add ground beef and mix. Form into 4 patties.
3. Sprinkle dried parsley and black pepper on top of each patty.
4. Cook the burgers on a preheated grill over medium heat on both sides, until desired doneness. (Grill on aluminum foil (to keep the juices), previously sprayed with nonstick cooking spray).
5. When serving, spread the insides of both bread slices (you can toast them for an even better flavor) with condiments of choice.
6. Add lettuce, tomato, and onion slices on each slice. Place the burger patty on one slice, add some more condiments on the patty, and cover with the other bread slice. ENJOY!

Garden Salad with Balsamic Vinaigrette Dressing

A great starter to any meal! (This makes enough for 4 people).
Ingredients:

• Green leaf lettuce, washed and drained (enough to make 6 cups when shredded)
• 4 hydroperfect tomatoes on the vine, washed (sold in a plastic package in the vegetable section of your grocery store)
• 1/2 large cucumber, washed, peeled and seeded
• 1/2 cup black olives
• 1/2 cup garbanzo beans (chick peas)
• 4 teaspoons chopped onion
• 2 rings canned pineapple in 100% juice (optional)
• 8 slices canned beets (optional)
• 1/2 cup roasted nuts (optional)

Dressing:

• 2 parts aged balsamic vinegar (use the best kind you can find)
• 1 part extra virgin olive oil
• Salt, pepper, garlic powder, and dried basil or parsley to taste

Directions:

1. Shred the lettuce and divide evenly among 4 prepared salad bowls (about 1.5 cups each).
2. Cut the tomatoes (1 each) and cucumber (1/8 of cucumber each) and add to the bowls.
3. Add 1/8 cup garbanzo beans, 1/8 cup black olives, and 1 teaspoon chopped onion to each bowl. If desired, add 1/2 ring of canned pineapple, 2 beet slices, and 1/8 cup roasted nuts to each bowl.
4. Sprinkle with a little bit of dressing when serving (add more if desired). ENJOY!!

Dressing:

1. Combine the olive oil, vinegar, and spices in a bottle.
2. Shake well before serving. (You can vary the amount of dressing you want, keeping the 2:1 vinegar to olive oil ratio).

Vegetable Marrow Caviar

This is a great vegetarian appetizer!

Ingredients:

• 1 medium vegetable marrow
• 1 tomato
• 1 sweet pepper (red or green)
• 1 carrot
• 1 onion
• Vegetable oil
• Salt, pepper to taste

Directions:

1. Finely chop the onion and fry in vegetable oil in a skillet until slightly golden.
2. Peel and grate the carrot, add to the onion.
3. Peel the marrow and remove stem and seeds from the pepper. Chop them finely and add to the same skillet.
4. Add the chopped tomato, salt, and pepper.
5. Stew the vegetables until ready (about 20-25 minutes).
6. Serve with bread or as a garnish.

Black Currant Jam (Preserving Pectines)

The food industry produces a huge variety of jams and canned berries and fruits, but what's better than an unbelievably tasty homemade jam that is full of natural vitamins!

Ingredients:

• 2.2 lb (1 kg) black currants
• 1 cup (200 ml) water
• 1.5 lb (600 g) granulated sugar

Directions:

1. Wash the berries, put them in a large enameled pan, add water (1 cup water for each 2.5 lb black currants), heat until 170F (70C).
2. Beat the mixture with an electric mixer.
3. Add sugar and boil on low heat 10-15 minutes (skimming the foam with a spoon).
4. While the jam is still hot, pour it into glass jars and seal with plastic lids (make sure everything is sterilized).

Vanilla-Chocolate Cake Prague ("Praga")

A perfect Birthday cake!
Ingredients:

• 1 cup sour cream
• 1 cup granulated sugar
• 2 eggs
• 1/2 can sweetened condensed milk
• 2-3 tablespoons unsweetened cocoa powder
• 2-2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar
• 1 tablespoon cognac or liquor (optional)
• 1-2 teaspoons pure vanilla extract

Creamy Frosting:

• 1/2 can sweetened condensed milk
• 1/2 lb unsalted butter, softened
• 1 tablespoon cognac or liquor (optional)
• 1-2 teaspoons pure vanilla extract
• Nuts to taste

Directions:

1. Boil the sweetened condensed milk (in the can) in a large saucepan (make sure the water covers the top of the can) for 1 hour and cool.
2. Beat eggs and sugar very well (using a whisk or mixer).
3. Add 1 cup of the flour, sour cream, 1/2 can sweetened condensed milk, and mix. Add the rest of the flour and mix again (sift all of the flour).
4. In a separate bowl, mix together the baking soda and vinegar, cognac or liquor (optional), vanilla extract, and baking powder. Add to the rest of the cake mixture and mix.
5. Pour the batter into a warm greased baking tray.
6. Put an oven-proof plate filled with water on the bottom of the oven to avoid burning.
7. Bake the cake at 375-400F about 20-25 minutes or until a wooden toothpick inserted in the center comes out clean.
8. Cool the cake, cut into 2 layers (cut across the middle of the thickness), and trim the edges to make them even.
9. Using a butter knife, frost each cake layer (and stack them on top of each other).
10. Sprinkle the top layer with the crumbs from the trimmed edges. Add nuts (if desired). ENJOY!

Creamy Frosting:

1. Mix the other 1/2 can of sweetened condensed milk with butter very well.
2. Add cognac or liquor (optional), vanilla extract, and nuts to taste, and mix again.
3. Cool the cream before frosting.

Stuffed Sweet Peppers

Ingredients:

• 2 lb beef (~60% of all meat)
• 1.5 lb pork (~40% of all meat)
• ~1/3 cup (uncooked) white rice
• 1 medium onion
• 1-2 lb sweet peppers (green or red)
• 4-5 tablespoons all-purpose flour
• Salt, pepper to taste

Directions:

1. Grind beef and pork (in a meat grinder) together twice.
2. Chop onion very finely and cook in a skillet in vegetable oil, stirring, until golden; then add the onion to the ground meat.
3. Cook the rice according to package directions and add to the ground meat.
4. Add salt and pepper and mix everything.
5. Cut the top of each pepper, remove the seeds, and put in a pot of salted boiling water for 2-3 minutes.
6. Put the pepper in a colander to strain the water.
7. Take a piece of the ground meat mixture with a tablespoon, and stuff each pepper.
8. Dip the open side of the stuffed pepper in flour and fry in large skillet in vegetable oil about 30-40 minutes, turning to all sides throughout cooking.
9. In the last 5 minutes of cooking, add a teaspoon of sour cream on the open side of each pepper. ENJOY!!

Spaghetti and Cheesy Meatballs

These meatballs have a yummy surprise in the center!

Ingredients:

• 1 lb spaghetti (use whole wheat to make the meal more nutritious)
• 2 eggs
• 1/3 cup dry bread crumbs (or 3/4 cup soft bread crumbs)
• 1 medium onion, finely chopped
• 1/4 teaspoon dried oregano, crushed
• 1/2 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1-1.5 lbs ground beef (use 80/20 ground chuck or sirloin)
• 2-3 oz smoked Gouda cheese
• Pasta sauce
• Grated Parmesan cheese (optional)
• Nonstick cooking spray

 Directions:

1. Preheat the oven to 350 F. Line a baking sheet with foil and spray with nonstick cooking spray.
2. Cook the spaghetti according to package directions and keep warm.
3. Meanwhile, in a large bowl, mix together the eggs, onion, bread crumbs, oregano, salt, and pepper. Add the ground beef to the bowl and mix with one hand (use only one hand to avoid overworking the meat).
4. Coarsely grate the smoked Gouda cheese.
5. Take a few tablespoons of the ground beef mixture into your palm, spread it flat, and sprinkle with some of the cheese. Shape into a meatball and place on the baking sheet.
6. Bake the meatballs at 350 F for 25-30 minutes or until the meat is no longer pink and the cheese is melted.
7. Heat a desired amount of pasta sauce in a small saucepan. Add ~ 1 ladle of the sauce to the cooked pasta (additional sauce can be added when serving). When serving, also add pasta sauce on top of the meatballs. If desired, sprinkle with grated Parmesan cheese. ENJOY!!

Philly Cheese Steak Sandwiches

A beloved classic has never been so easy to prepare!

Ingredients:

• Hoagie rolls
• 2-2.5 lbs steak (you can use ribeye or top sirloin)
• 2 medium onions
• 1 red bell pepper
• 1/2 lb mushrooms, sliced (baby bella or white button)
• Provolone cheese
• 2 tablespoons extra virgin olive oil
• Salt, pepper to taste

Directions:

1. Thinly slice the onions, pepper, and mushrooms and saute in a large skillet in hot oil (on medium heat) about 10 minutes.
2. Slice the steak into thin, short strips (you can put the steak into the freezer for several minutes to make slicing easier) and add to the skillet.
3. Add a small pinch of salt and freshly ground black pepper.
4. Cook and stir occasionally until the steak is cooked through, the onions are caramelized (golden-brown), and the peppers and mushrooms are tender.
5. Thinly slice the cheese and add to the skillet (enough to cover the surface). Cook until the cheese is melted.
6. Place the cheesy mixture into a sliced-open hoagie roll and ENJOY!! (This recipe makes enough for 4-6 hoagie rolls).

Broccoli and Shells

This is a great way to get your kids to eat their veggies!
Ingredients:

• 1 lb pasta shells (use whole wheat to make it even healthier)
• 1 medium onion, finely chopped
• 4-5 garlic cloves, minced
• 1/2 lb mushrooms, chopped (baby bella or white button)
• 1/2 lb broccoli florets (fresh or frozen)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons extra virgin olive oil
• Salt, pepper to taste

Directions:

1. Cook the pasta according to package directions.
2. Meanwhile, in a large skillet saute onions and mushrooms in olive oil until tender, stirring occasionally (~10 minutes on medium heat).
3. Sprinkle with a little bit of salt and pepper.
4. Add the minced garlic and cook 1-2 more minutes (be careful not to burn the garlic).
5. Add broccoli to the skillet and cook until tender. Sprinkle with grated Parmesan cheese.
6. Add the cooked pasta to the skillet. Stir and cook together 5 more minutes. ENJOY!

Aubergine Paste (Eggplant Caviar)

These make perfect hors d'oeuvres (appetizers) for any party!

Ingredients:

• 3/4 lb eggplants
• 1-2 onions, finely chopped
• 2 tablespoons vegetable oil
• 1 tomato, peeled and finely chopped
• Vinegar
• Salt, pepper to taste

Directions:

1. Bake or boil the eggplants until ready.
2. Peel and finely chop.
3. Saute onion and tomato (to peel the tomato easily, make several slits on its skin with a knife and drop it in a pot of boiling water for 30 seconds).
4. Add onion and tomato to the eggplants, along with salt, pepper, and a small amount of vinegar.
5. Mix everything, cook a little bit to remove excess moisture, and cool.
6. This paste is perfect with fresh bread or toast. ENJOY!

Fish, Rice, and Corn Salad

Ingredients:

• 1 lb can Mackerel or Salmon
• 1/2 cup uncooked rice (white or brown)
• 1/2 lb can whole corn
• 1 small onion
• Mayonnaise to taste
• Salt, pepper to taste

Directions:

1. Cook the rice according to package directions.
2. Clear mackerel (or salmon) to remove skin/bones.
3. Peel and finely chop the onion.
4. In a large bowl combine rice, fish, corn, and onion.
5. Add salt, pepper, mayonnaise, and mix well. ENJOY!

"Forshmak" (Herring Spread)

This spread has a spicy, delicious and unique taste you just have to try!

Ingredients:

• 1 medium herring (skin and bones removed)
• 1 carrot
• 2 eggs
• 1/4 lb soft cheese
• 1/4 lb unsalted butter
• 1 small onion

Directions:

1. Boil carrot and eggs until ready (10 minutes for the egg, ~ 15 minutes for the carrot, until it's fork tender).
2. Chop the herring, carrot, eggs, cheese, and butter. Use a blender or food processor to mix.
3. Spread on a slice of fresh white bread and enjoy!

Caviar (roe) sandwiches

These sandwiches will be an adornment to any holiday table, whether you are celebrating a birthday, wedding, or any other special occasion. You will never forget their delicate taste!

Slice fresh white bread, spread it with unsalted butter, and put about a teaspoon of caviar (or roe) on top. (You can also put caviar/roe on top of the yolk of 1/2 of a boiled egg). ENJOY!

Shish Kabobs ("Shashlik", Barbecue)

This dish is perfectly delicious for an outdoor picnic with family and friends!

Ingredients:

• 2 lb mutton, lamb, beef, veal,  pork, or chicken 
• 1-2 medium onions
• 1/2 lemon
• 4-5 tablespoons vinegar
• Salt, pepper (to taste)

Directions:

1. Cut the meat into small pieces and put in a large pan.
2. Add chopped onion, salt, pepper, vinegar and/or 1-2 tablespoons lemon juice.
3. Mix everything, cover the pan, marinate 2-3 hours in a refrigerator. 
4. Put each piece of meat and onion rings (you also can add mushrooms, green/red pepper, tomatoes) on metal or wooden (bamboo) skewers, so the onions are in between the meat (if using wooden skewers, soak them in water for 20 minutes to avoid burning). 
5. Roast the shish kabobs on a brazier (over hot coals, not direct fire) or grill them on a charcoal or gas grill (use indirect heat) about 20 minutes, or until desired doneness. 
6. Turn the skewers several times for even cooking.
7. Serve shish kabobs with tomatoes, green onions, sauce of choice, or lemon juice. ENJOY!!

Crêpes (Crepes) with Cottage Cheese Filling

Ingredients:

• 2 eggs
• 2-3 tablespoons sugar
• 1-2 teaspoons pure vanilla extract
• Pinch of salt
• 1/2 liter (1/2 quart) milk
• 1.5-2 cups all-purpose flour
• Vegetable oil
• 1 table spoon butter

Filling:

• 1 lb cottage cheese
• 1 egg
• 1/3-1/2 cup sugar
• 1 tablespoon butter, melted
• Pure vanilla extract
• Salt

Directions:

1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
2. Gradually add flour, melted butter and mix well. The batter must be thin.
3. Heat the skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
4. When the bottom of the crepe is golden-brown, carefully flip it.
5. Put 2-3 teaspoons of filling on each crêpe (crepe) (close to the edge); roll it, tuck in the ends, and finish rolling. Fry on both sides until golden-brown.

Filling:
In a mixing bowl, combine cottage cheese, egg, sugar, a small pinch of salt, melted butter, and a few drops of vanilla.

Pancakes ("Oladyi")

This delicious dessert is very popular in Russia, especially during Pancake week (Shrovetide, "Maslenitsa"). It is the last week of winter and is the celebration of the coming of spring.

Ingredients:

• 1.1 lb all-purpose flour
• 2 cups milk or water
• 2 eggs
• 2 tablespoons sugar
• 3-4 tablespoons butter or vegetable oil
• 1/2 teaspoon salt
• 1 package active dry yeast

Directions:

1. Dissolve the yeast in warm milk, add flour and mix.
2. Put the batter in warm place and let rise (cover it).
3. Then add eggs, salt, sugar, and 1 tablespoon butter or vegetable oil.
4. Mix the batter, let it rise a second time (covered, in a warm place).
5. Without stirring, take the batter with a large spoon (previously moistened in water), pour the batter on a hot, greased skillet, and fry on both sides until golden brown.
6. Serve pancakes with honey, sweetened condensed milk, jam, or sour cream. ENJOY!

Meat Dumplings ("Pelmeni")

Ingredients (for 4-5 servings):

• 0.6 lb beef (~60% of all meat)
• 0.4 lb pork (~40% of all meat)
• 1/2 medium onion
• Salt, pepper to taste

Dough:

• 2.5 cups all-purpose flour
• 2 eggs
• Salt
• 1/2 cup water

Directions:
First, prepare the ground meat for filling:

1. Grind beef and pork (in a meat grinder) together, 2 times.
2. Finely chop the onion and sauté in a skillet in vegetable oil, stirring, until golden, then add the onion to the ground meat.
3. Add salt and pepper and mix everything.

Then, prepare the dough:

• Mix flour, eggs, salt, and water until the mixture is the consistency of dough. (Dough should be stiff.)

Now you are ready to prepare the dumplings:

1. With a rolling pin, roll out the dough and cut into round-shaped pieces (this makes about 35 pieces - for 4-5 servings).
2. Take some ground meat with a teaspoon and put in the center of each piece of dough.
3. Fold the edges of the dough and press with your fingers to seal it. (The shape will remind you UFO :).
4. Put the dumplings in salted boiling water.
5. Bring the water to a boil again and cook the dumplings about 10-12 minutes.
6. Take the dumplings out with a slotted spoon.
7. Serve with sour cream, mayonnaise, or bleu cheese dressing; sprinkle with fresh parsley.