Russian Recipes: From Moscow to Samara; Enjoy Delicious Russian Cuisine at Home [2 ed.] 9798385696765

Table of contents :
Table of Contents
Deli Meats Soup
Classic European Borscht
Old Fashioned Potato Casserole
Saucy Eggplant Parmesan Casserole
Russian Meat Loaves
Creamy Chicken and Chive Casserole
Crunchy Corned Beef Triangles
Chocolate Chip Tea Bites
Creamy Mushroom Skillet
Wild Rainbow Soup
Crunchy Herbed Radish Salad
Smoked Pancakes with Fish Salad
Crunchy Snow Bites
Fancy Vegan Caviar
Golden Cauliflower Casserole
Pickled Russian Beef Stew
Iced Orange Cookies
Russian Chicken Burgers with Creamy Coleslaw
Summer Soup Delight
In and Out Russian Meatloaf
Fancy Berry Pudding
Caramelized Carrots
Blushing Chicken Borscht
Bell Bamboo Kabobs
Herbed Mushroom Salad
Pavlova with Lemon Curd
Warm Cabbage Salad
Creamy Stuffed Eggs
Pink Apple Borscht
Golden Fiesta Cake
Golden Carrots
Sweet Nigella Bread
Electric Buckwheat Cream Bread
Cottage Carrot Pie
Black Tie Cake
Smoked Salmon Fritters
Beef Meatballs with Catsup Sauce
Spicy Nuts Cake
Valentine Custard
Sweet and Salty Dumplings
Sharp Cheesy Potato Casserole
Chicken Dumplings Soup
Sweet Lemon Bread
Rosy Mushroom and Potato Salad

Citation preview

Russian Recipes From Moscow to Samara; Enjoy Delicious Russian Cuisine at Home (2nd Edition) By BookSumo Press All rights reserved

Published by http://www.booksumo.com

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents 7 . . . . . . . . Deli Meats Soup 8 . . . . . . . . Classic European Borscht 9 . . . . . . . . Old Fashioned Potato Casserole 12 . . . . . . . Saucy Eggplant Parmesan Casserole 13 . . . . . . . Russian Meat Loaves 16 . . . . . . . Creamy Chicken and Chive Casserole 17 . . . . . . . Crunchy Corned Beef Triangles 18 . . . . . . . Chocolate Chip Tea Bites 19 . . . . . . . Creamy Mushroom Skillet 22 . . . . . . . Wild Rainbow Soup 23 . . . . . . . Crunchy Herbed Radish Salad 24 . . . . . . . Smoked Pancakes with Fish Salad 25 . . . . . . . Crunchy Snow Bites 28 . . . . . . . Fancy Vegan Caviar 29 . . . . . . . Golden Cauliflower Casserole 30 . . . . . . . Pickled Russian Beef Stew 31 . . . . . . . Iced Orange Cookies 34 . . . . . . . Russian Chicken Burgers with Coleslaw 35 . . . . . . . Summer Soup Delight 36 . . . . . . . In and Out Russian Meatloaf 37 . . . . . . . Fancy Berry Pudding 40 . . . . . . . Caramelized Carrots 41 . . . . . . . Blushing Chicken Borscht 42 . . . . . . . Bell Bamboo Kabobs 43 . . . . . . . Herbed Mushroom Salad 46 . . . . . . . Pavlova with Lemon Curd 47 . . . . . . . Warm Cabbage Salad 48 . . . . . . . Creamy Stuffed Eggs 49 . . . . . . . Pink Apple Borscht 52 . . . . . . . Golden Fiesta Cake

54 . . . . . . . Golden Carrots 55 . . . . . . . Sweet Nigella Bread 58 . . . . . . . Electric Buckwheat Cream Bread 59 . . . . . . . Cottage Carrot Pie 60 . . . . . . . Black Tie Cake 61 . . . . . . . Smoked Salmon Fritters 64 . . . . . . . Beef Meatballs with Catsup Sauce 65 . . . . . . . Spicy Nuts Cake 66 . . . . . . . Valentine Custard 67 . . . . . . . Sweet and Salty Dumplings 70 . . . . . . . Sharp Cheesy Potato Casserole 71 . . . . . . . Chicken Dumplings Soup 72 . . . . . . . Sweet Lemon Bread 73 . . . . . . . Rosy Mushroom and Potato Salad

Deli

Prep Time: 40 mins

Meats Soup

Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 312.7 Fat 27.6g Cholesterol 38.2mg Sodium 387.4mg Carbohydrates 12.5g Protein 5.1g

Ingredients

1 1/2 lb. beef 2 1/2 lb. deli meats 5.5 oz. carrots 5.5 oz. onions 7 oz. pickled cucumbers 5 tbsp tomato paste 3 tbsp capers

black pepper 3 -4 bay leaves vegetable oil 1 lemon greens olive

Directions 1. Combine the veggies with meats in a large pot. Cover them with water and bring them to a boil. 2. Lower the heat and cook them until the meat and veggies are done. 3. Drain the veggies and meat. Chop the veggies and shred the meat. 4. Stir the veggies with meat, tomato paste, capers, bay leaves, a pinch of salt and pepper. 5. Cover them with water. Put on the lid and cook the soup for 20 min over low heat. Serve it warm. 6. Enjoy.

Deli Meats Soup

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CLASSIC

European Borscht

Prep Time: 30 mins Total Time: 2 hr 30 mins Servings per Recipe: 10 Calories 548.2 Fat 48.5g Cholesterol 67.4mg Sodium 269.3mg Carbohydrates 20.7g Protein 8.7g

Ingredients

1 1/2-2 lbs. beef, cubed 4 large beets, peeled and weighted 2 lemons 1 small head of cabbage, shredded 2 large carrots, chopped 14 oz. tomato sauce 1 bunch dill, minced 1/2 C. instant chicken-style consommé soup and seasoning mix

1 medium onion 3 -4 small potatoes, cubed

Directions

1. Place a large pot over high heat. Stir in it the beef and cover them with water. 2. Bring them to a rolling boil. Discard the froth that rises on top. Keep boiling the meat until no froth is rising. 3. Lower the heat then stir in the consommé mix, whole onion, dill, beats, cabbage, and tomato sauce. 4. Add enough water to cover the meat. Put on half a cover and let it cook for 1 h 30 min. 5. Once the time is up, stir in the carrots with lemon juice and rice or if you're using it. 6. Put on half a lid and let them cook for an extra 35 to 46 min. 7. Adjust the seasoning of the soup then serve it as it is or blend it smooth. 8. Enjoy.

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Classic European Borscht

Old Fashioned

Potato Casserole

Prep Time: 5 mins Total Time: 35 mins Servings per Recipe: 4 Calories 426.5 Fat 26.3g Cholesterol 69.9m g Sodium 595.7mg Carbohydrates 33.1g Protein 15.9g

Ingredients

4 C. small potatoes, cleaned 6 oz. extra-old white cheddar cheese, grated 1 C. sour cream 1 red onion, chopped 1/2 tsp salt 1 tsp black pepper

1 tsp paprika 2 cloves garlic, minced

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking dish. 2. Get a mixing bowl: Toss in it all the ingredients. Pour it in the baking dish. 3. Place the potato casserole in the oven and bake it for 26 to 32 min. Serve it warm. 4. Enjoy.

Old Fashioned Potato Casserole

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11

SAUCY

Eggplant Parmesan Casserole

Prep Time: 1 hr 30 mins Total Time: 1 hr 55 mins Servings per Recipe: 4 Calories 166.7 Fat 7.4g Cholesterol 0.0mg Sodium 515.0mg Carbohydrates 25.5g Protein 4.0g

Ingredients

2 -3 large eggplants, peeled and sliced salt seasoned flour olive oil 8 -10 mozzarella balls, sliced into rounds 1/2 C. parmesan cheese FOR THE SAUCE 1cans diced tomatoes 2 tbsp olive oil

1 onion, chopped 2 garlic cloves, chopped 2 tbsp thyme 1 tbsp parsley, chopped black pepper 1/2 tsp salt 1 pinch sugar

Directions 1. 2. 3. 4. 5. 6.

Before you do anything, preheat the oven to 350 F. Grease a baking pan. Season the eggplant slices with some salt. Let them sit for 30 min. Use a paper towel to dry the eggplant slices. Dredge them in some flour. Place a large skillet over medium heat. Heat in it a splash of olive oil. Add the eggplant slices and cook them in batches for 3 to 4 min on each side. Place a large saucepan over medium heat. Heat in it 2 tbsp of olive oil. Cook in it the onion for 3 min. 7. Stir in the chopped garlic and cook them for 1 min. 8. Stir in the diced tomato with 2 tbsp fresh thyme, chopped and 1 tbsp parsley, chopped. Grind in black pepper, add half a tsp of salt and a pinch of sugar. 9. Cook them over low heat for 12 min with the lid on. 10. Lay half of the eggplant slices in the baking pan. Pour over it half of the tomato sauce and half of the mozzarella. 11. Repeat the process with the remaining ingredients to make another layer. 12. Sprinkle over it the parmesan cheese and some olive oil. Place the casserole in the oven and cook it for 26 min. 13. Serve your eggplant casserole warm with your favorite toppings. 14. Enjoy. 12

Saucy Eggplant Parmesan Casserole

Russian

Meat Loaves

Prep Time: 1 hr 30 mins Total Time: 1 hr 50 mins Servings per Recipe: 4 Calories 1557.5 Fat 80.0g Cholesterol 326.0mg Sodium 1795.9mg Carbohydrates 111.9g Protein 92.9g

Ingredients

1 onion, chopped 1 tbsp vegetable oil 2 lbs. lean ground beef 1 clove garlic, chopped 1/2 tsp salt 1/2 tsp pepper 2 packages yeast 4 -5 C. flour

2 tbsp sugar 1 tsp salt 1 egg 3 tbsp vegetable oil 1/4 C. warm water 1 1/2 C. milk 1 lb. cheddar cheese, cubed

Directions 1. Place a large pan over medium heat. Heat in it the oil. Add the beef with onion and cook them for 8 min. 2. Drain the beef mixture and place aside. 3. Get a large mixing bowl: Stir in it the yeast with warm water. Let it sit for 12 min. 4. Get another mixing bowl: Beat in it the 4 C. of flour with sugar, salt, egg, the remaining oil, water/yeast mixture, and the milk until you get a dough. 5. Transfer the dough to a floured surface. Knead it for 11 min. Place it in a greased bowl. 6. Cover with a plastic wrap. Let it rest for 50 min. 7. Before you do anything, preheat the oven to 350 F. Grease a baking pan. 8. Divide dough into balls in the size of an egg. Place a dough ball on a floured surface. 9. Roll it until it becomes 1/8 inch thick. Place a cheese cube in the middle and top it with 2 tbsp of the beef mixture. 10. Pull the edges of the dough circle on top over the filling and press them to seal it. 11. Place piroshky in the greased dish. Repeat the process with the remaining ingredients. 12. Place the piroshky casserole in the oven and cook it for 18 to 22 min. Serve it warm with your favorite toppings. 13. Enjoy. Russian Meat Loaves

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CREAMY

Chicken and Chive Casserole

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 4 Calories 289.6 Fat 7.1g Cholesterol 155.0mg Sodium 578.7mg Carbohydrates 1.7g Protein 51.2g

Ingredients

4 skinless chicken breasts 1/2 C. plain yogurt 1 garlic clove, minced 3 tbsp chives, chopped 1/2 tsp salt pepper 1 pinch cayenne pepper

Directions

1. Before you do anything, preheat the oven to 350 F. Grease a baking pan. 2. Get a mixing bowl: Mix in it the yogurt with garlic, chives, cayenne pepper, salt and pepper. 3. Season the chicken breasts with some salt and pepper. Place them in the greased dish. 4. Pour the yogurt sauce all over them. Place the casserole in the oven and cook it for 36 min. 5. Serve your chicken casserole warm. 6. Enjoy.

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Creamy Chicken and Chive Casserole

Crunchy

Corned Beef Triangles

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 111.9 Fat 3.4g Cholesterol 43.7mg Sodium 226.4mg Carbohydrates 15.3g Protein 4.5g

Ingredients

1/2 C. corned beef, shredded and chopped 1/4 C. Swiss cheese, shredded 2 tbsp sauerkraut, squeezed dry with paper towel 2 tbsp stone ground mustard 1 (8 oz.) can refrigerated crescent dinner rolls 1 egg, beaten

thousand island dressing

Directions 1. Before you do anything, preheat the oven to 375 F. Grease a baking pan. 2. Get a food blender: Place in it the beef with cheese, sauerkraut and mustard. Process them until they become finely chopped. 3. Place half of the crescent rolls dough on a floured surface. Flatten each triangle until it become 7 inches. Cut them into 6 inches squares. 4. Put 1 tsp of the beef filling in the middle of a dough square. Pull a side of dough over the filling and press it to the opposite side of it. 5. Press the edges with a fork to seal them. Repeat the process with the remaining ingredients. 6. Place the beef triangles on the greased sheet. Brush them with egg yolk. Cook them in the oven for 10 to 15 min. 7. Serve your crunchy beef triangles with your favorite dip. 8. Enjoy.

Crunchy Corned Beef Triangles

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CHOCOLATE

Chip Tea Bites

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 1 Calories 1464.1 Fat 95.8g Cholesterol 162.6mg Sodium 450.1mg Carbohydrates 154.4g Protein 13.9g

Ingredients

1 C. butter 1/2 C. icing sugar 1 tsp vanilla 2/3 C. finely chopped nuts 2 C. flour 1 1/2 C. chocolate chips 1/2 C. chocolate chips, melted

Directions 1. 2. 3. 4.

Before you do anything, preheat the oven to 350 F. Grease a baking sheet. Get a mixing bowl: Beat in it the sugar with butter until they become creamy. Add the flour gradually while mixing them all the time. Fold the chocolate chips into the mix. Roll it into bite size balls and place them on the baking sheet. 5. Place the sheet in the oven and cook them for 9 to 12 min. Allow them to cool down completely. 6. Garnish your chocolate chip bites with the melted chocolate chip then serve them with some tea or coffee. 7. Enjoy.

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Chocolate Chip Tea Bites

Creamy

Mushroom Skillet

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 5 Calories 105.5 Fat 9.8g Cholesterol 3.7mg Sodium 10.4mg Carbohydrates 3.1g Protein 2.9g

Ingredients

1 lb. mushroom, washed, dried and sliced 2 small onion, finely chopped 3 tbsp olive oil 3 tbsp sour cream salt and pepper chopped green onion

Directions 1. Place a skillet over medium heat. Heat in it 2 tablespoons of oil. Add the onion and cook it for 3 min. 2. Place a large skillet over medium heat. Heat in it the remaining oil. Add the mushroom and cook it for 5 min 3. Drain it and add it to the onion skillet. Stir in the sour cream with a pinch of salt and pepper. 4. Cook them for 1 to 2 min. Serve your creamy mushroom with some rice or noodles 5. Enjoy.

Creamy Mushroom Skillet

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21

WILD

Rainbow Soup

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 10 Calories 152.7 Fat 1.6g Cholesterol 0.0mg Sodium 200.8mg Carbohydrates 29.1g Protein 7.6g

Ingredients

2 1/2 C. dried wild mushrooms 6 C. water 8 C. reduced-sodium chicken broth 2/3 C. barley 2 large potatoes, peeled and diced 2 large carrots, chopped 2 large yellow onions, chopped 1/2 tsp salt 1/2 tsp black pepper

1 bunch parsley sour cream

Directions

1. Get a mixing bowl: Place in it the mushroom with 6 C. of water. Let it sit for at least 60 min. 2. Drain the mushrooms and keep it soaking water aside. Chop the mushroom. 3. Place a pot over medium heat. Stir in it the mushrooms, mushroom water, and chicken stock. Cook them until they start boiling. 4. Stir in the barely and let them cook for an extra 12 min. 5. Place a skillet over medium heat. Heat in it a splash of oil. Add the onion and cook it for 3 min. 6. Stir it into the soup with the potato, carrots, a pinch of salt and pepper. 7. Let the soup cook for 20 min until the veggies become soft. 8. Garnish the soup with some sour cream and parsley then serve it warm. 9. Enjoy.

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Wild Rainbow Soup

Crunchy

Herbed Radish Salad

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 6 Calories 101.5 Fat 6.8g Cholesterol 114.4mg Sodium 75.5mg Carbohydrates 5.8g Protein 4.8g

Ingredients

1 lb. radish, cleaned, trimmed and sliced 3 hard-boiled eggs, peeled and chopped 1/2 C. sour cream 1 bunch scallion, trimmed and chopped salt pepper 2 sprigs dill, chopped

Directions 1. Get a mixing bowl: Toss in it the radish with eggs, sour cream, scallions, a pinch of salt and pepper. 2. Garnish the salad with dill then serve it. 3. Enjoy.

Crunchy Herbed Radish Salad

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SMOKED PANCAKES

with Fish Salad

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 213.4 Fat 10.8g Cholesterol 85.9mg Sodium 965.6mg Carbohydrates 14.8g Protein 14.3g

Ingredients

3/4 C. sour cream 2 tbsp grated red onion 2 tbsp minced red onion 2 tbsp chopped dill 2 tbsp drained capers 4 large parsnips, peeled and grated 1 large baking potato, peeled and grated 1 large egg, beaten 2 tbsp all-purpose flour

3/4 tsp baking powder 1/2 tsp salt 1/4 tsp ground pepper vegetable oil 6 -8 oz. sliced smoked fish fillet

Directions

1. Get a mixing bowl: Mix in it the sour cream with 2 tbsp of the grated red onion, 1 tbsp of the dill and the capers. 2. Cover the bowl with a plastic wrap. Place it in the fridge until ready to serve. 3. Place the remaining 1/2 C. of grated red onion with the parsnips and potato in a colander. 4. Let them sit for 16 min. Once the time is up, press them to remove the excess water. 5. Get a large mixing bowl: Mix in it the veggies mixture with egg, flour, baking powder, salt and pepper. 6. Place a large pan over medium heat. Heat in it 1/8 inch of oil. 7. Use a tbsp to drop some the veggies mixture in the hot oil in the shape of fritters. 8. Cook them for 4 to 5 min on each side. Drain the cakes and transfer them to serving plates 9. Top them with smoked fish and creamy capers sauce. Serve them warm. 10. Enjoy.

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Smoked Pancakes with Fish Salad

Crunchy

Snow Bites

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 48 Calories 23.4 Fat 0.0g Cholesterol 0.4mg Sodium 27.0mg Carbohydrates 5.2g Protein 0.4g

Ingredients

8 oz. egg roll wraps 1 C. confectioners' sugar vegetable oil

Directions 1. Slice the egg roll wraps into triangles. Fold them into small triangles. 2. Place a large pan over medium heat. Heat in it 1 inch of foil. 3. Add to it the egg roll triangles and cook them until they become golden brown. 4. Drain them and sprinkle over them some confectioner sugar. Serve you egg rolls with some tea. 5. Enjoy.

Crunchy Snow Bites

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FANCY

Vegan Caviar

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 224.1 Fat 14.1g Cholesterol 0.0mg Sodium 26.4mg Carbohydrates 22.1g Protein 7.8g

Ingredients

1 tbsp extra virgin olive oil 4 green onions, green parts only, chopped 1/2 lb. portabella mushroom, cubed 5 medium garlic cloves, chopped 1/2 tsp thyme leave, chopped 2 tsp lemon juice 4 tsp balsamic vinegar 1/4 tsp ground black pepper

Directions

1. Place a saucepan over medium heat. Heat 1 tsp of olive oil. Add the green onion and cook it for 3 min. 2. Drain it and place it aside. Heat the rest of the oil in the same saucepan. 3. Add to it half of the mushroom and cook it for 4 to 5 min. Drain it and cook the second half of the mushroom. 4. Get a blender: Place in it the cooked onion with mushroom. Pulse them several times until they become finely chopped. 5. Stir the mushroom mixture back in the saucepan. Stir in the lemon juice, vinegar, and pepper. 6. Cook them for 2 min while stirring them all the time. Serve your vegan caviar with some bread, veggies, lettuce... 7. Enjoy.

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Fancy Vegan Caviar

Golden

Cauliflower Casserole

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 6 Calories 368.2 Fat 30.7g Cholesterol 86.4mg Sodium 286.0mg Carbohydrates 15.0g Protein 10.2g

Ingredients

1 medium cauliflower salt 4 tbsp flour 4 tbsp butter 2 C. milk 2 C. sour cream salt black pepper

3/4 C. sharp cheddar cheese, grated

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking dish. 2. bring a salted pot of water to a boil. Cook in it the cauliflower florets for 6 min. 3. Remove it from the water and place it in a colander. 4. Place a large skillet over medium heat. Heat in it 2 tbsp of butter. 5. Stir in the flour and cook them until they become brown. Stir in the 2 tbsp of butter with milk. 6. Mix them while cooking until they become smooth. Add the sour cream with a pinch of salt and pepper. 7. Cook the sauce for 6 min. Place the cauliflower florets in the greased dish. 8. Pour all over it the white sauce. Top it with the grated cheese. 9. Place the casserole in the oven and cook it for 8 to 10 min until it becomes golden brown. 10. Enjoy.

Golden Cauliflower Casserole

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PICKLED

Russian Beef Stew

Prep Time: 20 mins Total Time: 4 hr 20 mins Servings per Recipe: 6 Calories 312.7 Fat 15.9g Cholesterol 93.1mg Sodium 1150.6mg Carbohydrates 11.1g Protein 31.8g

Ingredients

1 lb. stewing beef, sliced thin 2 small sausages 1/2 lb. ham, sliced thin 2 carrots, cubed small 1 onion, sliced small 1 parsley root, cubed small 1 pickled cucumber, cut into sticks 1 tbsp tomato paste 1 (14 1/2 oz.) cans stewed tomatoes

1/2-1 C. water 5 mushrooms, sliced 1 tbsp flour 11 pitted black olives, chopped 1 tbsp capers salt & pepper 1 tbsp sour cream 1 lemon slice

Directions

1. Place a large pan over medium heat. Heat in it a splash of oil. Add the onion and cook it for 3 min. 2. Stir in the pickles with tomato paste and cook them for 3 min. 3. Stir in the sliced beef with ham. Cook them for 2 min. 4. Transfer the mixture to a crockpot. Stir into it the tomato with water. Put on the lid and cook them for 3 h on high. 5. Stir in the capers with olives, mushroom, flour, a pinch of salt and pepper. Put on the lid and cook them for 1 h on high. 6. Serve you Russian stew warm. Garnish it with some sour cream and lemon slices. 7. Enjoy.

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Pickled Russian Beef Stew

Iced

Orange Cookies

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 36 Calories 110.6 Fat 4.6g Cholesterol 7.5mg Sodium 61.5mg Carbohydrates 16.6g Protein 0.9g

Ingredients

2/3 C. shortening 3/4 C. sugar 1 egg 1/2 C. orange juice 1 tsp orange zest 2 C. all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda

1/2 tsp salt FOR THE ICING 2 C. confectioners’ sugar 2 tbsp butter, softened 2 tbsp orange juice 1 tsp orange zest

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking sheet. 2. Get a mixing bowl: Combine in it the flour, baking powder, baking soda and salt. 3. Add to them 1/2 C. orange juice and 1 tsp orange zest. Mix them well. 4. Get a mixing bowl: Bet in it the shortening with sugar until they become creamy. Add the egg and mix them well. 5. Add the flour mix gradually while mixing all the time. Use a round tsp to spoon drop mounds of the mix in the greased sheet. 6. Place the pan in the oven and cook it for 9 to 10 min. 7. Get a mixing bowl: Beat in it the confectioner sugar with 2 tbsp of butter until they become creamy. 8. Add tbsp of orange juice with 1 tsp of orange zest and mix them well. 9. Allow the cookies to cool down completely. Garnish them the way you desire with the orange icing then serve them. 10. Enjoy.

Iced Orange Cookies

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RUSSIAN

Chicken Burgers with Creamy Coleslaw

Prep Time: 15 mins Total Time: 27 mins Servings per Recipe: 4 Calories 501.6 Fat 16.5g Cholesterol 103.1mg Sodium 650.0mg Carbohydrates 52.4g Protein 34.7g

Ingredients

COLESLAW 4 C. green cabbage, shredded 3 tbsp rice vinegar 1 tsp sugar 1/4 C. sour cream salt and pepper BURGERS 2 slices bread, without crust 1/4 C. milk

1 lb. ground chicken 1/2 C. breadcrumbs 2 tbsp butter, softened 1/4 tsp ground nutmeg 4 Kaiser rolls

Directions

1. To make the salad: 2. Stir the sugar with vinegar. Cook them until they start boiling. 3. Get a mixing bowl: Toss in it the sugar mixture with the remaining ingredients. Place the salad in the fridge until ready to serve. 4. To make the burgers: 5. Before you do anything, preheat the grill and grease it. 6. Get a mixing bowl: Place in it the milk with bread. Let them sit for 2 to 3 min. 7. Mix in the chicken, breadcrumbs, butter, nutmeg, a pinch of salt and pepper. Divide the mixture into 4 cakes. 8. Place the burger cakes on the grill. Cook them for 6 min on each side. 9. Place the burgers in the Kaiser rolls with your favorite toppings. 10. Serve your burgers warm with the coleslaw salad. 11. Enjoy.

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Russian Chicken Burgers with Creamy Coleslaw

Summer

Soup Delight

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 215.3 Fat 5.8g Cholesterol 11.9mg Sodium 1114.6mg Carbohydrates 34.7g Protein 8.8g

Ingredients

8 C. beef stock 1 1/2 lbs. green cabbage, cored and shredded 4 garlic cloves, chopped 3 medium potatoes, diced 2 medium onions, chopped 2 medium tomatoes, chopped 2 small radishes, diced 1 leek chopped

1 large carrot, grated 3 bay leaves 2 tbsp butter 1 tsp black peppercorns 1 tsp caraway seed 2 tbsp sour cream 1 tsp dill 1 tsp parsley

Directions 1. Place a soup pot over medium heat. Heat in it the butter until it melts. 2. Cook in it the garlic, onion, radish, leek and carrot for 8 to 12 min. 3. Stir in the stock and cook them until they start boiling. Stir in the cabbage, potatoes, tomatoes, bay leaves, black peppercorns, and caraway seed. 4. Lower the heat and put on the lid. Cook the soup for 60 min. 5. Once the time is up, discard the bay leaves. 6. Serve your soup hot. Garnish it with sour cream, dill, and parsley. 7. Enjoy.

Summer Soup Delight

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IN AND OUT

Russian Meatloaf

Prep Time: 30 mins Total Time: 1 hr 3 mins Servings per Recipe: 6 Calories 533.0 Fat 35.4g Cholesterol 338.0mg Sodium 334.2mg Carbohydrates 16.4g Protein 35.7g

Ingredients

3 tbsp unsalted butter 1 large onion, chopped 3 slices white bread, crusts removed 1/3 C. milk 1 3/4 lbs. lean ground beef 2 large eggs, lightly beaten 1/4 C. ice water 2 tbsp sour cream salt & ground black pepper

4 eggs, hard cooked, chopped 1/2 C. scallion chopped, greens only 4 tbsp unsalted butter, melted 2 tbsp mayonnaise 1/3 C. plain dry breadcrumb 1 tsp sweet Hungarian paprika 1/2 tsp hot Hungarian paprika

Directions

1. Before you do anything, preheat the oven to 375 F. Cover a baking pan with a piece of foil 2. Place a small pan over low medium heat. Heat in it the butter. Cook in it the onion for 14 min. 3. Get a mixing bowl: Place in it the bread with milk and let them sit for 12 min. Drain the bread and squeeze it from the milk. 4. Get a large mixing bowl: Place in it the crumbled bread with beef, cooked onion, eggs, ice water, sour cream, a pinch of salt and pepper. 5. Mix them well with your hands. 6. Get another mixing bowl: Toss in it the cooked eggs, scallions, melted butter, a pinch of salt and pepper to make the filling. 7. Place the beef mixture in the lined up baking sheet and spread it. Lay over it the egg filling leaving 1 inch of the sides empty. 8. Use the foil to help roll the meat mixture over the filling while peeling it in the process. 9. Transfer the stuffed meatloaf to a greased baking sheet. Coat it with the mayonnaise then top it with the breadcrumbs and paprika. 10. Place the pan in the oven and cook the meatloaf for 60 min. Serve your meatloaf with your favorite toppings. 11. Enjoy. 36

In and Out Russian Meatloaf

Fancy

Berry Pudding

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 4 Calories 173.5 Fat 1.7g Cholesterol 3.6mg Sodium 48.2mg Carbohydrates 37.8g Protein 4.7g

Ingredients

1 pint blueberries, washed and drained 1 pint raspberries, washed and drained 1 C. low-fat yogurt 1/4 C. brown sugar mint

Directions 1. Before you do anything, preheat the oven broiler. Grease 4 ramekins with some butter. 2. Place the berries in the greased ramekins. Pour in each one of them 1/4 C. of yogurt, followed by 1 tbsp of brown sugar. 3. Place the ramekins on a baking sheet. Bake them for 2 to 3 min until the sugar melts. 4. Allow the berry pudding to cool down completely. Garnish them with some fresh berries then serve them. 5. Enjoy.

Fancy Berry Pudding

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CARAMELIZED

Carrots

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 6 Calories 80.3 Fat 4.3g Cholesterol 0.0mg Sodium 155.8mg Carbohydrates 10.0g Protein 1.3g

Ingredients

1 lb. baby carrots 1/4 C. Kraft Russian salad dressing 2 tbsp toasted almonds 2 tbsp chopped parsley

Directions

1. Place a large pan over medium heat. Stir in it the carrots with salad dressing. 2. Put on the lid and let them cook for 12 min over low heat. 3. Get a serving plate or shallow bowl. Place in it the carrots and let them cool down completely. 4. Garnish the caramelized carrots with almonds and parsley then serve them. 5. Enjoy.

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Caramelized Carrots

Blushing

Chicken Borscht

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 390.7 Fat 6.6g Cholesterol 25.1mg Sodium 364.1mg Carbohydrates 67.3g Protein 23.0g

Ingredients

2 tbsp extra virgin olive oil 3 garlic cloves, chopped 1 medium onion, chopped 4 packed C. thinly sliced green cabbage 3 medium white potatoes, cubed 2 medium beets, peeled and shredded 1 large carrot, peeled and shredded 1 bay leaf 1 tbsp tomato paste

salt 12 grape tomatoes, halved 2 boneless skinless chicken breast halves, diced 15 oz. great northern beans, rinsed and drained 1/4 C. chopped dill

Directions 1. Place a large pan over medium heat. Heat in it the oil. Cook in it the onion with garlic for 12 min. 2. Stir in the carrots, potatoes, cabbage, and tomato paste. bay leaf and 2 quarts water. 3. Cook them over high heat until they start boiling. Lower the heat and cover the pot partially. 4. Let the soup cook for 16 min. Stir in the chicken, tomatoes and beans and half the dill. 5. Let it cook for 7 to 10 min. Adjust the seasonings of the soup then serve it warm. 6. Enjoy.

Blushing Chicken Borscht

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BELL

Bamboo Kabobs

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 5 Calories 535.6 Fat 46.7g Cholesterol 0.0mg Sodium 478.4mg Carbohydrates 37.0g Protein 3.9g

Ingredients

2 lbs. top sirloin steaks, cut into pieces 2 bell peppers, sliced 1 purple onion, large, sliced 15 medium bamboo skewers FOR BEEF KABOBS MARINADE 1 C. olive oil 1/2 C. lemon juice 1 tsp salt 1 tsp ground black pepper

4 garlic cloves, pressed 3 tbsp dill, chopped 2 dried bay leaves

Directions

1. Get a large mixing bowl: Mix in it all the marinade ingredients. 2. Add to it the beef pieces and toss them to coat. Cover the bowl with a plastic wrap and let it sit for at least an overnight. 3. Once the time is up, place the marinated meat aside to sit for 35 min. 4. Before you do anything, preheat the grill and grease it. 5. Drain the beef pieces from the marinade. Thread them onto skewers with onion and bell pepper. 6. Place the skewers over the grill and cook them for 9 to 12 min while turning them often. 7. Serve your mamboo kabobs with a salad and some bread. 8. Enjoy.

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Bell Bamboo Kabobs

Herbed

Mushroom Salad

Prep Time: 24 hrs Total Time: 24 hrs Servings per Recipe: 4 Calories 276.1 Fat 27.5g Cholesterol 0.0mg Sodium 446.1mg Carbohydrates 7.0g Protein 3.9g

Ingredients

1 lb. mushroom 1/2 C. lemon juice 1/2 C. olive oil 2 green onions, thinly sliced 1/4 C. parsley, chopped 1 medium garlic clove, chopped 3/4 tsp salt 1/4 tsp black pepper 1/4 tsp paprika

2 -3 bay leaves

Directions 1. Get a mixing bowl: Toss in it the mushroom with lemon juice, olive oil, onion, parsley, bay leaves, salt and pepper. 2. Add the paprika and toss them to coat. Place the salad in the fridge and let it sit for at least 3 h. 3. Serve it with a drizzle of olive oil and some bread. 4. Enjoy.

Herbed Mushroom Salad

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45

PAVLOVA

with Lemon Curd

Prep Time: 30 mins Total Time: 13 hr 40 mins Servings per Recipe: 8 Calories 128.2 Fat 1.9g Cholesterol 4.9mg Sodium 54.8mg Carbohydrates 26.3g Protein 2.0g

Ingredients

1 C. sugar 1 tbsp cornstarch 4 egg whites, room temperature 1/4 tsp cream of tartar 1 pinch salt 1/4 tsp vanilla extract parchment paper 1 (10 oz.) jars lemon curd 1/3 C. sour cream

mixed berry lemon zest

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Before you do anything, preheat the oven to 225 F. Grease a baking pan. Get a mixing bowl: Mix in it the sugar with cornstarch. Get a large mixing bowl: Whisk in it the egg whites for 60 sec. Mix in the cream of tartar with salt. Beat them for 30 sec. Add the sugar gradually to the mix while beating them all the time until the egg white peak form. Add the vanilla and mix them. Pour the mixture into the greased pan. Place it in the oven and cook it for 90 min. Turn off the oven and let the cake rest for at least 12 h. Get a mixing bowl: Mix in it the sour cream with lemon curd. Place it in the fridge until the cake is ready. Garnish the pavlova cake with lemon curd and your favorite toppings then serve it. Enjoy.

Pavlova with Lemon Curd

Warm

Cabbage Salad

Prep Time: 45 mins Total Time: 45 mins Servings per Recipe: 8 Calories 160.3 Fat 7.5g Cholesterol 19.0mg Sodium 683.6mg Carbohydrates 23.1g Protein 2.1g

Ingredients

5 tbsp butter 2 onions thinly sliced 2/3 C. red wine vinegar 1/2 C. applesauce 2 tbsp sugar 2 tsp salt 1 tsp ground black pepper 1 bay leaf 1/8 tsp ground cloves

2 lbs. about 1 head red cabbage, cut into strips 1 large golden apple, peeled, cored, thinly sliced 1/2 C. apple juice

Directions 1. Place a large pan over medium heat. Heat in it the butter. Cook in it the onion for 12 min 2. add the applesauce with vinegar, sugar, bay leaf, ground cloves, cabbage, salt and pepper. Cook them for 6 min. 3. Put on the lid and let them cook for an extra 18 min. 4. Once the time is up, stir in the apple with apple juice. Cook them for 6 min while stirring it often. 5. Serve your salad warm or cold with some chopped nuts. 6. Enjoy.

Warm Cabbage Salad

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CREAMY

Stuffed Eggs

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 4 Calories 164.3 Fat 11.5g Cholesterol 282.7mg Sodium 516.6mg Carbohydrates 5.7g Protein 9.3g

Ingredients

6 hardboiled egg 3 tbsp mayonnaise 1 tbsp dry mustard 3 small pickles, chopped 2 tbsp scallions, chopped

Directions

1. Slice the eggs in half and remove from them the egg yolks. 2. Get a mixing bowl: Mix in it the mayonnaise, egg yolks with pickles, mustard, scallions, a pinch of salt and pepper until they become creamy. 3. Pour the mixture in a piping bag. Fill the egg white halves with it. 4. Garnish them with some chopped scallions then serve them. 5. Enjoy.

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Creamy Stuffed Eggs

Pink

Apple Borscht

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 283.6 Fat 16.6g Cholesterol 7.2mg Sodium 417.7mg Carbohydrates 27.1g Protein 7.8g

Ingredients

1 lb. beet kosher salt & ground black pepper 6 sprigs thyme, divided 6 tbsp extra virgin olive oil, divided 1 medium onion, chopped 2 carrots, chopped 2 garlic cloves, chopped 6 C. chicken stock, heated 2 tbsp red wine vinegar

1 tbsp honey 1 granny smith apple, peeled 2 tbsp chopped dill sour cream

Directions 1. Before you do anything, preheat the oven to 400 F. Grease a baking pan. 2. Line up a baking sheet with a piece of foil. Toss in it the beets with 3 tbsp of olive oil, 3 thyme sprigs, a pinch of salt and pepper. 3. Cook them in the oven for 60 min. Place the beets pan aside until they cool down completely. 4. Peel the beets and finely chop them. 5. Place a large pot over medium heat. Heat in it 3 tbsp of olive oil. Add the onion with carrots, garlic, 3 thyme sprigs. 6. Cook them for 12 min. Stir in the chicken stock and cook them for an extra 22 min. 7. Once the time is up, discard the thyme sprigs. 8. Get a food processor: Place in it the chopped beets with cooked veggies and some of their stock, vinegar and honey, a pinch of salt and pepper. 9. Process them until they become smooth. Serve your soup with some sour cream. 10. Enjoy.

Pink Apple Borscht

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GOLDEN

Fiesta Cake

Prep Time: 30 mins Total Time: 2 hr 30 mins Servings per Recipe: 28 Calories 197.0 Fat 2.9g Cholesterol 33.7mg Sodium 65.1mg Carbohydrates 37.6g Protein 5.2g

Ingredients

DOUGH 1 C. dried cranberries 1 tbsp Amaretto 1 C. fat-free evaporated milk 1 (8 oz.) cartons low-fat sour cream 2 1/4 tsp dry yeast 1/4 C. warm water 1/2 C. granulated sugar 2 large eggs 2 large egg yolks 1 tsp almond extract

1/2 tsp salt 6 C. all-purpose flour, divided cooking spray 1 tbsp granulated sugar 1 C. golden raisin 1/2 C. slivered almonds ICING 1 1/2 C. powdered sugar 1/4 C. fat-free evaporated milk 1/4 tsp almond extract

Directions

1. Before you do anything, preheat the oven to 350 F. Grease a Bundt baking pan, and sprinkle in it 1 tbsp of sugar. 2. To make the dough: 3. Get a small mixing bowl: Stir in it the cranberries with amaretto. Place it aside to soak. 4. Place a saucepan over medium heat. Heat in it the milk for few minutes. Turn off the heat and mix into it the sour cream. 5. Place it aside to cool down completely. 6. Get a large mixing bowl: Cream in it the 1/2 C. granulated sugar, eggs, and egg yolks until they become pale. 7. Mix in the milk and cream mix with yeast mix, 1 tsp of almond extract, and a pinch of salt. 8. Add to it 5 1/2 C. of flour gradually while mixing them all the time until you get a soft dough. 9. Transfer the dough to a floured surface. Knead it for 6 min while adding to it the remaining flour gradually. 10. Place the dough in a greased bowl and cover it with a wet towel. Let it rise for 11 min. 11. Once the time is up, add cranberry mixture, raisins, and almonds. knead them until it are 52

Golden Fiesta Cake

included in the dough. 12. Press the dough into an 8 inches circle. Poke the middle of it with the back of a spoon then pull it until it becomes 2 inches. 13. Lay the dough gently in the greased Bundt pan. Cover the dough pan with a wet towel and let it rise for 46 min. 14. Once the time is up, place the cake in the oven and cook it for 46 min. 15. To make the Icing: 16. Get a mixing bowl: Whisk in it the powdered sugar, 1/4 C. milk, and 1/4 tsp almond extract until they become smooth. 17. Allow the cake to cool down completely. Garnish it with the icing then serve it with your favorite toppings. 18. Enjoy.

53

GOLDEN

Carrots

Prep Time: 20 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 106.3 Fat 6.0g Cholesterol 15.2mg Sodium 119.4mg Carbohydrates 12.9g Protein 1.2g

Ingredients

1 lb. carrot, cut into sticks 2 tbsp butter 1 tsp sugar 2 tsp flour salt

Directions

1. Place the carrots with butter in a large saucepan. Cover it with boiling water and a pinch of salt. 2. Let it cook over low heat for 35 min. 3. Get a small mixing bowl: Mix in it the flour with 1 tbsp of butter. 4. Stir it into the carrots and cook them for 3 min. Stir in the sugar next and cook them until they start boiling. 5. Let them cook for 7 to 12 min. Serve it warm. 6. Enjoy.

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Golden Carrots

Sweet

Prep Time: 15 mins

Nigella Bread

Total Time: 1 hr 15 mins Servings per Recipe: 16 Calories 160.7 Fat 3.8g Cholesterol 0.0mg Sodium 292.3mg Carbohydrates 28.1g Protein 3.6g

Ingredients

1 1/4 C. warm water 2 tbsp honey, dark 1/4 C. olive oil 3 C. bread flour 1 1/2 C. rye flour 2 tsp salt 2 tsp fast rising yeast 1/2 tbsp nigella seeds 1/3 C. dried cranberries

1 tbsp caraway seed

Directions 1. Combine the water with honey, oil, flours, yeast, and salt in a bread machine. 2. Press the dough cycle button. When the bread machine beeps, add to it the caraways seeds and nigella seeds. 3. Grease a baking sheet. 4. When the cycle is done, shape the dough into 2 halves. Place them in the baking sheet. 5. Cover the loaves with a wet kitchen towel and let them rest for 60 min. 6. Before you do anything, preheat the oven to 350 F. 7. Coat the loaves with egg. Cook them in the oven for 60 min. 8. Allow the bread loaves to cool down completely then serve them. 9. Enjoy.

Sweet Nigella Bread

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ELECTRIC

Buckwheat Cream Bread

Prep Time: 10 mins Total Time: 3 hr 10 mins Servings per Recipe: 1 Calories 2342.2 Fat 82.0g Cholesterol 425.6mg Sodium 1876.5mg Carbohydrates 343.6g Protein 59.7g

Ingredients

2 1/4 tsp active dry yeast 2 2/3 C. bread flour 3/4 C. buckwheat flour 3/4 tsp salt 1 1/2 tbsp sugar 1 egg 1 egg yolk 1/4 C. sour cream 1/4 C. vegetable oil 3/4 C. water

Directions 1. 2. 3. 4.

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Combine all the ingredients in the bread machine. Follow the instructions of the manufacturer to cook it. Allow the bread loaf to cool down completely then serve it. Enjoy.

Electric Buckwheat Cream Bread

Cottage

Carrot Pie

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 174.9 Fat 9.4g Cholesterol 55.1mg Sodium 502.2mg Carbohydrates 14.7g Protein 9.0g

Ingredients

3 tbsp butter 1 C. minced onion 1/2 tsp salt 1 lb. carrot, peeled, sliced 1 tbsp flour 1 1/2 C. cottage cheese 1/2 C. grated mild white cheese 1 egg, beaten lots ground black pepper

1 tbsp dried dill weed 3 tbsp wheat germ paprika

Directions 1. Before you do anything, preheat the oven to 375 F. Grease a baking pan. 2. Place a large pan over medium heat. Melt in it the butter. Cook in it the onion with a pinch of salt for 5 min. 3. Stir in the carrots with a pinch of salt. Put on the lid and let them cook for 6 min until the carrots become soft. 4. Add the flour and mix them well. 5. Get a mixing bowl: Cream in it the egg with cheese. Add the carrot mix with dill, a pinch of salt and pepper. 6. Mix them well. Spoon the mixture into the pie shell. Place it in the oven and cook it for 16 min. 7. Once the time is up, lower the oven heat to 350 F. Let the pie cook for an extra 32 min. 8. Allow the pie to cool down for a while then serve it with your favorite toppings. 9. Enjoy.

Cottage Carrot Pie

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BLACK

Tie Cake

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 10 Calories 292.7 Fat 2.6g Cholesterol 75.8mg Sodium 119.2mg Carbohydrates 61.7g Protein 6.5g

Ingredients

4 eggs 1 C. plain low-fat yogurt 2 C. sugar 2 C. all-purpose flour 2 tsp baking powder 2 tbsp cocoa powder

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

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Before you do anything, preheat the oven to 350 F. Grease a baking pan. Get a mixing bowl: Beat in it eggs, yogurt and sugar. Add to it the flour with baking powder. Mix them well. Divide the mixture into 2 portions. Add to one batter portion the cocoa powder and mix them well. Place 1 tbsp of the white batter in the middle of the pan. Pour over it 1 tbsp of the chocolate batter. Repeat the process by alternating between the white and chocolate batter. Place the cake in the oven and let it cook for 32 to 36 min. Allow the cake to cool down completely. Serve it with your favorite toppings. Enjoy.

Black Tie Cake

Smoked

Salmon Fritters

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 4 Calories 576.6 Fat 30.2g Cholesterol 202.0mg Sodium 611.3mg Carbohydrates 51.7g Protein 26.1g

Ingredients

1 C. buckwheat flour 1 C. all-purpose flour 1 pinch salt 1 tbsp fast rise yeast 2 eggs 1 1/2 C. milk, warm 2 tbsp unsalted butter, melted 2/3 C. crème fraiche 3 tbsp dill, chopped

8 oz. smoked salmon, sliced

Directions 1. Get a mixing bowl: Stir in it the buckwheat, flour and salt with yeast. 2. Get a mixing bowl: Whisk in it 2 egg yolks with 1 egg white, warm milk and 1 tbsp of melted butter. 3. Add to them the flour mixture and mix them well until they make a smooth batter. 4. Cover the bowl and place it in the fridge to rest for 1 h 30 min. 5. Get a large mixing bowl: Beat in it the remaining egg white until it soft peaks. 6. Add it to the flour batter and stir it gently. 7. Place a large skillet over medium heat. Melt in it some butter. Use a tbsp to drop mound of the mixture in the hot pot skillet. 8. Cook the fritters for 1 min on each side until they become golden brown. 9. Get a mixing bowl: Mix in it the dill with crème fraiche, a pinch of salt and pepper. 10. Top the fritters with the smoked salmon. Drizzle over the crème fraiche sauce then serve them warm. 11. Enjoy.

Smoked Salmon Fritters

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BEEF

Meatballs with Catsup Sauce

Prep Time: 30 mins Total Time: 1 hr 45 mins Servings per Recipe: 8 Calories 154.9 Fat 6.7g Cholesterol 63.3mg Sodium 646.6mg Carbohydrates 10.5g Protein 13.4g

Ingredients

1 lb. lean ground beef 1 egg 1/2 tsp salt 1/2 tsp chili powder 1/4 C. catsup 1/2 C. fine cracker crumb 1 (10 1/2 oz.) cans tomato soup 2 C. water 1 tsp chili powder 1/4 tsp salt 1 large onion, chopped

1 medium green pepper, chopped 2 -3 garlic cloves, chopped 1 C. celery, chopped 1 bay leaf 1 beef bouillon cube

Directions

1. Before you do anything, preheat the oven to 350 F. Grease a baking pan. 2. Get a mixing bowl: Combine in it the beef, egg, 1/2 tsp salt, 1/2 tsp chili powder, catsup and cracker crumbs. 3. Shape the mixture into bite size meatballs. Place them on a lined up baking sheet. 4. Place a large pot over medium heat. Stir in it the tomato soup with water, chili powder, onion, green pepper, garlic, celery, bay leaf, bouillon cube, and salt. 5. Cook them until they start boiling. Add the meatballs to the sauce. Let them cook for 4 min. 6. Put on the lid and transfer the pot to the oven. let it cook for 60 min. 7. Serve your saucy meatballs with some rice and noodles. 8. Enjoy.

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Beef Meatballs with Catsup Sauce

Spicy

Nuts Cake

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 8 Calories 176.3 Fat 4.2g Cholesterol 0.0mg Sodium 205.2mg Carbohydrates 36.0g Protein 3.5g

Ingredients

1 C. whole wheat flour 1/2 C. oat bran, uncooked 1 tsp baking powder 1 tsp baking soda 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/4 raisins 2 tbsp chopped walnuts 1/2 C. honey

1/2 C. unsweetened applesauce 1/2 C. orange juice 1 tbsp vegetable oil 1 tsp vegetable oil salt

Directions 1. Before you do anything, preheat the oven to 350 F. Grease a baking loaf pan. 2. Get a mixing bowl: Mix in it the flour, oat bran, baking powder, baking soda, raisins, walnuts, salt and spices. 3. Get a small mixing bowl: Whisk in it the applesauce with oils and orange juice. 4. Add them to the flour mix and combine them until they become smooth. 5. Pour the batter into the greased pan. Place it in the oven and let it cook for 36 min. 6. Allow the cake to cool down completely then serve it with your favorite toppings. 7. Enjoy.

Spicy Nuts Cake

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VALENTINE

Custard

Prep Time: 30 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 87.9 Fat 0.0g Cholesterol 0.0mg Sodium 10.3mg Carbohydrates 22.2g Protein 0.5g

Ingredients

2 C. cranberries, hulled and washed 5 C. water 6 tbsp sugar 1/4 C. potato starch

Directions

1. Place a heavy saucepan over medium heat. Stir in the berries with 4 C. of water. 2. Cook them until they start boiling. Lower the heat and cook them for 12 to 16 min. 3. Turn off the heat and let them cool down for a while. Pour the mixture in a fine mesh sieve. 4. Press it with the back of wooden spoon to drain it. Pour the drain juice back into the saucepan. 5. Stir into it the sugar and cook them until they start boiling. Lower the heat and cook them for 2 min. 6. Get a small mixing bowl: Whisk in it 1 C. of water with the potato starch. 7. Add it to the berry juice in the saucepan. Cook them until they start boiling. 8. Turn off the heat and allow them mixture to cool down for few minutes. 9. Pour the mixture into serving glasses. Place them in the fridge until ready to serve. 10. Serve your berry pudding with your favorite toppings. 11. Enjoy.

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Valentine Custard

Sweet and Salty Dumplings

Prep Time: 1 hr Total Time: 1 hr 20 mins Servings per Recipe: 10 Calories 650.7 Fat 19.5g Cholesterol 78.1mg Sodium 101.4mg Carbohydrates 108.9g Protein 12.0g

Ingredients

8 potatoes, peeled and cubed 1 egg 5 C. all-purpose flour 10 firm ripe peaches 1 C. brown sugar 1/2 C. butter, melted 1 C. heavy cream

Directions 1. Bring a large salted pot of water to a boil. Cook in it the potatoes until they become soft. 2. Drain the potatoes from the water and peel them. Mash them until they become smooth. 3. Get a large mixing bowl: Place in it the mashed potato with egg. Add to them the flour gradually while mixing them with your hand. 4. Cover the dough and let it rest for 2 min. 5. Place half of the dough on a floured surface. Roll it until it becomes 1/4 inch thick. 6. Slice it into 8 inches squares. Repeat the process with the other half of dough. 7. Place a peach on each square then wrap the dough around them and pinch the edges to seal them and make the dumplings. 8. Place a large salted pot of water over high heat. Bring it to a boil. 9. Drop it in 4 to 5 dumplings. Bring them to a rolling boil for 22 min while stirring them every 11 min. 10. Drain the dumplings and place them aside. Repeat the process with the remaining dumplings. 11. Place a small pan over medium heat. Heat in it the brown sugar with butter to make the sauce. 12. Drizzle the butter sauce over the dumplings. Serve them with some ice cream. 13. Enjoy. Sweet and Salty Dumplings

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SHARP CHEESY

Potato Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 522.3 Fat 17.8g Cholesterol 47.1mg Sodium 831.1mg Carbohydrates 70.1g Protein 22.2g

Ingredients

6 large potatoes, boiled and cubed 2 C. cottage cheese 1 C. sour cream 1 tsp salt 1 onion, chopped 1 C. sharp cheddar cheese, grated 1/2 tsp Hungarian paprika

Directions

1. Before you do anything, preheat the oven to 350 F. 2. Stir the potatoes, cottage cheese, sour cream, salt and onions in a greased baking dish. 3. Top it with the grated cheese and paprika. Place the casserole in the oven and cook it for 32 min. 4. Serve your potato casserole warm. 5. Enjoy.

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Sharp Cheesy Potato Casserole

Chicken

Dumplings Soup

Prep Time: 2 hr 5 mins Total Time: 2 hr 5 mins Servings per Recipe: 6 Calories 522.5 Fat 26.9g Cholesterol 175.6mg Sodium 181.5mg Carbohydrates 37.2g Protein 33.1g

Ingredients

FOR THE BROTH 3 -4 lbs. chicken pieces 1 small head of celery, washed and trimmed, cut into chunks 1 large yellow onion, chopped 1 bouquet grain containing bay leaf, parsley, thyme 1 large carrot, sliced 1/2 tsp peppercorn

salt chopped parsley FOR THE DUMPLINGS 3 medium potatoes, peeled, cut into chunks 2 tbsp butter 2 eggs 1 C. whole wheat flour 2 tbsp chopped basil salt & ground black pepper

Directions

1. To make the soup: 2. Place a large pot over medium heat. Stir n it the chicken pieces with veggies, bouquet grain, a pinch of salt and pepper. 3. Cover them with and cook them until they start boiling. Lower the heat and stir in the peppercorns. 4. Put on half a cover and let the soup cook for 120 min. Use a wooden spoon to discard the fat the rise on top from time to time. 5. Cover a colander with layers of cheesecloth. Place it in a large mixing bowl. 6. Pour in it the soup mixture. Discard whatever remains in the colander and reserve the soup broth. 7. To make the dumplings: 8. Bring large salted pot of water to a boil. Cook in it the potato until it becomes soft. Remove it from the water and mash it. 9. Get a large mixing bowl: Mix in it the mashed potato with butter, eggs, basil, salt and pepper. 10. Add the flour gradually while mixing them all the time until you get soft dough. 11. Shape the dough into bite size dumplings. 12. Pour the soup broth in a large pot. Bring it to a boil. 13. Add to it the dumplings and cook them for 5 to 6 min until they rise on top. 14. Adjust the seasoning of the soup then serve it hot. 15. Enjoy. Chicken Dumplings Soup

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SWEET

Lemon Bread

Prep Time: 5 hr Total Time: 5 hr 30 mins Servings per Recipe: 1 Calories 506.2 Fat 18.1g Cholesterol 175.8mg Sodium 519.3mg Carbohydrates 74.2g Protein 12.4g

Ingredients

2 1/4 tsp dry yeast 1 large potato, chopped 2 C. flour 2 1/2 C. warm milk 7 -8 egg yolks 7 -8 egg whites, stiffly beaten 1 1/2-2 C. sugar 1 tsp lemon juice

1/2 C. margarine 1 tsp salt 1/2-1 tsp orange zest bit vanilla

Directions 1. 2. 3. 4. 5.

Before you do anything, preheat the oven to 325 F. Grease a baking pan. Place a large saucepan of salted water over medium heat. Cook it until it starts boiling. Cook in it the potato until it becomes soft. Drain it and mash it. Reserve the cooking liquid. Get a large mixing bowl: Stir in it the yeast with 3/4 C. of warm water. let it sit for 12 min. Get a large mixing bowl: Whisk in it 2 C. of flour with the warm milk until they become smooth. Place it aside to cool down. 6. Allow the mixture to cool down for a while. 7. Get a mixing bowl: Cream in it the egg yolks and 1 C. of sugar until they become pale. 8. Add to it the flour mix and mix them well. Fold the stiff egg white into the batter followed by the yeast mixture. 9. Use a plastic wrap to cover the bowl and let it rest for few minutes. 10. Mix the margarine, salt, remaining sugar and mashed potato into the mixture. 11. Add to them some flour gradually while mixing them with your hands until you get a soft dough. 12. Place the dough in a greased bowl and cover it with a towel. Place it aside to rise until it doubles in size. 13. Once the time is up, divide the dough into 2 loaves and place them on the pan. 14. Cook the cake loaves in the oven for 25 to 35 min or until it becomes golden brown. 15. Allow the bread loaves to cool down completely then serve them with your favorite toppings 16. Enjoy. 72

Sweet Lemon Bread

Rosy

Prep Time: 10 mins

Mushroom and Potato Salad

Total Time: 50 mins Servings per Recipe: 8 Calories 103.5 Fat 1.9g Cholesterol 0.0mg Sodium 9.5mg Carbohydrates 19.1g Protein 3.8g

Ingredients

1 1/2 lbs. potatoes, scrubbed and cut into chunks 1 tbsp extra virgin olive oil 1 lb. white mushroom, halved 6 garlic cloves, skins on 4 large shallots, quartered

1 sprig rosemary 1 sprig thyme salt pepper

Directions 1. Before you do anything, preheat the oven to 450 F. 2. Get a baking sheet. Toss in it the potato with olive oil. Cook it in the oven for 22 min. 3. Add the mushrooms, garlic, shallots and herbs. Bake them for an extra 22 min. 4. Once the time is up, adjust the seasoning of your salad. Serve it warm. 5. Enjoy.

Rosy Mushroom and Potato Salad

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