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!!