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.

Stuffed-Crust Pepperoni Pizza

A great new twist to a regular pepperoni pizza!

Ingredients:

• 1 lb store-bought pizza dough (from your grocer's bakery section, not the dairy section)
• Marinara or pizza sauce (enough to cover the pizza)
• 1 lb Fontina cheese
• Pepperoni (enough to cover the pizza)
• 1/3 cup sliced black olives
• 1/2 cup sliced fresh mushrooms
• 2/3 cup French's French Fried Onions
• 1 egg
• Nonstick cooking spray

Directions:

1. Let the dough rest at room temperature about 30 minutes.
2. Preheat the oven to 375 F.
3. Meanwhile, spray a pizza stone (or large baking pan) with the nonstick cooking spray.
4. Sauté the mushrooms in some oil in a skillet.
5. Next, punch the dough to get rid off bubbles and roll it out (using a rolling pin), to the shape of the pizza stone.
6. Spread marinara sauce on top of the dough. Grate the cheese and sprinkle on top of the sauce, putting more cheese on the edges. Carefully fold the edges of the pizza to create a stuffed cheese crust (press with your fingers to help seal the ends; the stuffed-crust should be 1-2 inches wide).
7. Put pepperoni slices on top of the cheese, covering the surface. Add the sliced olives and the cooked mushrooms on top.
8. Finally, sprinkle with the French's French Fried Onions.
9. Lightly beat the egg and brush onto the crust of the pizza.
10. Bake the pizza 20-25 minutes, checking after 20 minutes (the bottom should be golden-brown and the cheese melted). ENJOY!!!

Stuffed-Crust Bacon & Spinach Alfredo Pizza

If you love pizza, then you will absolutely love this stuffed-crust cheesy wonder! This is also a fantastic comfort food!

Ingredients:

• 1 lb store-bought pizza dough (from your grocer's bakery section, not the dairy section)
• Alfredo sauce (enough to cover the pizza)
• 1 lb Fontina cheese
• 3 cups fresh spinach
• 1/2 cups sliced fresh mushrooms (optional)
• 1/3 lb center-cut bacon strips
• 2/3 cup French's French Fried Onions
• 1 egg
• Nonstick cooking spray

Directions:

1. Let the dough rest at room temperature about 30 minutes.
2. Preheat the oven to 375 F.
3. Meanwhile, spray a pizza stone (or large baking pan) with the non-stick cooking spray.
4. Cook the bacon in a skillet until crispy; place on a paper towel to drain. Crumble the bacon with your hands. (If you want, also sauté the mushrooms in some oil in a separate skillet).
5. Next, punch the dough to get rid off bubbles and roll it out (using a rolling pin), to the shape of the pizza stone.
6. Spread alfredo sauce on top of the dough. Grate the cheese and sprinkle on top of the sauce, putting more cheese on the edges. Carefully fold the edges of the pizza to create a stuffed cheese crust (press with your fingers to help seal the ends; the stuffed-crust should be 1-2 inches wide).
7. Wash and drain the spinach (make sure to get out as much moisture out of the spinach as possible; otherwise, you will get a soggy pizza). Place atop the cheese. (At this point, you can also spread the mushrooms on top of the spinach).
8. Finally, sprinkle the crispy bacon and the French's French Fried Onions.
9. Lightly beat the egg and brush onto the crust of the pizza.
10. Bake the pizza 20-25 minutes, checking after 20 minutes (the bottom should be golden-brown, the cheese melted, and the spinach wilted). ENJOY!!!