Crêpes

Crepes ("Blini", "Blinchiki")
Ingredients:

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

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. Put each crepe on a plate and spread some butter on top of each (~ 1/2 tbsp). Enjoy topped with honey, marmalade, condensed milk, or whipped cream; with tea or coffee.

Chicken Parmesan

Ingredients:

• 1.3 lb boneless skinless chicken breasts
• 1 cup bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 cup all-purpose flour
• 2-3 eggs
• Salt, pepper to taste

Directions:

1. Cut chicken into small pieces.
2. Prepare 3 bowls with: 1- flour with salt and pepper; 2 - eggs, lightly beaten; 3 - bread crumbs and Parmesan cheese.
3. Dip every small piece of chicken into each bowl (first into bowl #1, then 2,  then 3).
4. Fry the chicken 15-20 minutes (until golden-brown) in a skillet with vegetable oil and a small piece of butter to make them crispy, turning once half way though cooking.

Carrot and Garlic Salad

Ingredients (for 2-3 servings):

• 2-3 medium carrots
• 1-2 eggs
• 1 medium garlic clove
• Salt, pepper to taste
• Mayonnaise

Directions:

1. Grate carrots and garlic.
2. Boil eggs (~10 minutes), peel, and cut them.
3. Combine everything in a mixing bowl, add salt, pepper, and mayonnaise. Mix well and serve.

Cabbage and Carrot Salad

Ingredients (for 2-3 servings):

• 1/4 medium head of cabbage
• 1 medium carrot
• 2 eggs
• Mayonnaise
• Salt, pepper to taste

Directions:

1. Chop the cabbage, add a pinch of salt, and squeeze it with your hands to release some juice.
2. Grate the carrots.
3. Boil eggs (~10 minutes), peel, and cut them.
4. Combine everything in a large bowl, add salt, pepper, and mayonnaise. Mix well and serve.

Meat in a Pot with Mushrooms

For this dish, the cookware is very important. The best taste you’ll get is by using an ovenproof clay pot (with lid). If you don’t have one, you can use any deep ovenproof pan.

Ingredients (for about 3 servings):

• 1 lb beef
• 6-7 medium potatoes
• 1 carrot
• 1 medium onion
• 1-2 bay leaves
• 1/2 lb mushrooms
• Vegetable oil
• Sour Cream
• Salt, pepper to taste

Directions:

1. Cut beef into ~1 inch pieces and chop 1/2 of the onion.
2. Put beef, onion, and bay leaves into the pot.
3. Add salt, pepper, ~1/2 cup of water, cover it, and put everything in a not preheated oven.
4. Bake about 45 minutes at 400-450F.
5. In a large mixing bowl, cut potatoes and carrot; add a little bit vegetable oil and salt.
6. Add this mixture to the pot.
7. Bake for an additional 20 minutes.
8. Cut mushrooms and the rest of the onion.
9. Saute them in separate skillets in vegetable oil until golden-brown.
10. Add the onion to the skillet with the mushrooms and cook them together a few more minutes.
11. Add the mixture to the clay pot.
12. Bake 10-20 more minutes, then add 1-2 tablespoons of sour cream, and put in the oven for a final 5 minutes. Enjoy!

Orange Pie

Ingredients:

• 2 lb flour
• 1 package dry yeast
• 1/2 liter (1/2 quart) milk
• 1/4 lb (1 stick) unsalted butter or margarine, melted
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 3-4 eggs

Filling:

• 1 lb store bought orange filling or orange jam / marmalade

Directions:
Dough:

1. In a mixing bowl combine 2/3 of the flour and the dry yeast.
2. In a big pan mix 3-4 eggs, salt, and sugar. Whisk and add the flour to the yeast gradually.
3. Then, gradually add warm milk and the rest of the flour, at the same time mixing.
4. When it is difficult to mix the dough, pour in warm melted butter or margarine, and use your hands to mix.
5. Cover the pan with a towel and leave in a warm place.
6. When the dough rises for the first time (can take a couple hours), push it down.
7. When the dough rises the second time, roll it out, put the filling in the middle, wrap edges, brush with egg wash, and bake at 375-400F about 20 minutes or until a toothpick inserted in the center comes out clean.

"Bigus" or Stewed Cabbage with Sausages

Ingredients:

• 2/3 medium head of cabbage
• 1/2 medium onion
• 1 medium carrot
• 1-2 bay leaves
• 1/2 lb smoked cooked sausages
• Vegetable oil
• Sour Cream/Mayonnaise
• Salt, pepper to taste

Directions:

1. Chop the onion and saute in vegetable oil in a large skillet until slightly golden-brown.
2. Peel and grate the carrot and add to the onion.
3. Chop the cabbage, add a pinch of salt, and squeeze it with your hands to release some juice.
4. Add the cabbage to the skillet. Next add 1/2 cup of water, bay leaves, salt and pepper.
5. Cook the vegetables, covered, on medium heat until almost ready (~25 minutes).
6. Cut the sausages and saute in vegetable oil in another skillet, until a slightly darker color appears.
7. Add the sausages to the vegetable skillet.
8. Mix everything, cook about 5 minutes and serve with a dollop of sour cream or mayonnaise. Enjoy!