March 2, 2011

Pancakes ("Oladyi")

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!

March 1, 2011

Meat Dumplings ("Pelmeni")

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.

February 28, 2011

Stuffed-Crust Pepperoni Pizza

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!!!

February 27, 2011

Stuffed-Crust Bacon & Spinach Alfredo Pizza

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!!!

February 26, 2011

"Belyashi" (Meat Pastries)

Belyashi Meat Pastries
Ingredients:
Dough:
  • 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:
  • 2 lb beef (~60% of all meat)
  • 1.5 lb pork (~40% of all meat)
  • 1 medium onion
  • Salt, pepper to taste
Directions:
First, prepare the 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, slowly 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 the melted butter or margarine, and mix with your hands.
  5. Cover the pan with a towel and leave in a warm place to rise.
  6. When the dough rises for the first time (can take a couple hours), push it down with your hands.
  7. When the dough rises the second time, it’s ready.
While waiting for dough to rise, prepare the 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.
Now you are ready to prepare the Belyashi:
  1. Take a piece of dough and roll into a small pancake (~3-4 inches in diameter), using a rolling pin on a lightly floured surface.
  2. Take a piece of ground meat with a tablespoon (you can brown each portion of ground meat for several seconds for better taste), and put it in the middle of the pancake.
  3. Wrap the edges of the dough, forming an open pie.
  4. Cook the belyashi in a large skillet (first from the exposed meat side, then flipping to the other side) in vegetable oil until meat is ready (no longer pink inside) and the dough is golden-brown.

February 25, 2011

Sweet Pastries "Kolbaska" ("Sweet Sausages")

Sweet Pastries Kolbaska, Sweet Sausages
Ingredients:
  • 1.25 lb vanilla cookies
  • 2 sticks (1/2 lb (200 g)) melted butter
  • 2 tablespoons unsweetened cocoa powder
  • 1 can sweetened condensed milk
  • Peanuts to taste
Directions:
  1. Crush the cookies into crumbs.
  2. Mix all the ingredients.
  3. Wrap the mixture into a plastic bag, forming into a log shape, and put in a fridge for 30-50 minutes.
  4. Unwrap, cut into pieces, and enjoy with tea or coffee!

February 23, 2011

Sweet Pastries "Kartoshka" ("Sweet Potatoes")

Sweet Pastries Kartoshka, Sweet Potatoes
Ingredients:
  • 0.75 lb vanilla wafer crumbs
  • 1 cup granulated sugar
  • 3 tablespoons unsweetened cocoa powder
  • 0.3 lb melted butter
  • 1 cup hot milk
Directions:
  1. Mix all the ingredients; put in a fridge for 30 minutes.
  2. Form an oval-shaped pastry, and roll it in cocoa powder.
  3. Decorate with colored icing (if desired) and enjoy!