Peach Cobbler

Ingredients:
1 large can of peaches
2 c. flour
2 c. sugar
2 tsp. baking powder
1 c. butter
2 eggs
1/2 c. milk

Directions:

1. Mix dry ingredients, cut in butter w/fork. Add eggs and milk.
2. Put sliced peaches into the pan with 1/2 of the peach juice
3. Scoop dough over sliced peaches.

Medium heat, 350 F for about 20 min.

Olivie aka Russian Salad

Ingredients:

5 boiled eggs

6 med potatoes

1 1/2 cups of chopped ham

4-5 med carrots

1-1 1/2 cups green peas

1/2 med chopped up onion (optional)

3 large pickles

Mayo

Salt

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Directions:

Mix all the vegetables together. Add salt and mayo in the desired amount.

Mashroom Soup

Ingredients:
1 large carrot
2 large potatoes
1 pkg of 8 oz. mashrooms
3 cups cooked rice
1/2 onion

*** Note, that the amount of every vegetable is up to you. If you like more carrots in your soup - go ahead and add more! If you like more rice- add more rice :)
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Directions:
Boil cut up carrots and potatoes for about 25 min. Make sure there is plenty of water for the soup. You might like slighlt cooking mashrooms and onion in the skillet, but I don't like overcooking my food, so I directly put onion and mashrooms, raw and cut up, into the boiling water with carrots and potatoes. Add cooked rice along with mashrooms. Cook for another 5-10 min.
I serve this soup with a tablespoon of sour cream and some parsley.

Stuffed Russian Crepes w/Mashrooms

Ingredients:
For Crepes:
1 egg
flour
water
salt
sugar
oil
cooking spray
(sorry, I never measure when I make them, but if there is a request, I will measure next time I make them and post it here).

For Filling:
2 large potatoes
1 8oz. package of mashrooms
1/2 onion
salt
olive oil
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Directions:
Peel, boil, and mash potatoes. Save the water from boiling potatoes to add to them when you mash them, so that your mash potatoes are not dry.
Slightly fry onions, add mashrooms, close the lid (I do it in the skillet). Once all cooked, add to mash potatoes.

Then put a tablespoon of the filling into the crepe and fold on four sides. Sometimes Russians would put them back on the skillet and get them fried a little more, but I don't like over cooking my food, so I serve them as they are with sour cream.

Sushi

Ingredients:

rice - 1.5 cups

apple vinegar - 1 tbsp

shredded carrot - 1

avocado- 1.5

cucumber, shredded or nicely cut up- 1/2

seaweed - 1 package

package of crab sticks

package of cream cheese

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Directions:

Cook rice, according to directions, in the rice cooker or steamer, with added vinegar. Meanwhile prepare all the veggies. I roll them in this order: seaweed, rice, crab, avocado, cream cheese, carrots, cucumber.

Basic Corn Muffins

Ingredients:
1 cup cornmeal
1 cup all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1/4 cup canola oil
1 cup milk
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Directions:
Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.
In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

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Source: http://allrecipes.com/Recipe/Basic-Corn-Muffins/Detail.aspx

Strawberries, Yogurt, and Crackers

This is a variation of the previous yogurt desert I posted. The only difference is that I added Graham crackers and brown sugar between the yogurt and strawberries layers :) It was sweeter. I don't know if better; that depends on your taste!

Yogurt w/Strawberries

As much as we like baked pastries we try to avoid them because they are not healthy. This is a very simple desert recipe that we just had for dinner and it was delicious.

Ingredients: Plain Yogurt, Strawberries, Sugar. Enjoy! :)

Potato & Cabbage Pie

For the dough I used Simple Pie Recipe.

Filling Ingredients:

2 large potatoes

About 3 cups cut up cabbage

2 large carrots

1/2 onion

Olive oil

Salt to taste

Oregano

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Directions:

In the skillet cook all the vegetables over medium heat (that's where you would use olive oil, as much as needed to not let the vegetables stick to the pan). I usually add some water somewhere in the middle of the cooking process and close the lid. This helps the veggies to get softer and steam, instead of fry. Add salt.

Just before done, add oregano. I add 1/4 teaspoon.

Meanwhile, make the pie crust and prepare a round baking pan. Arrange 2/3 of the dough in the pan. Add prepared vegetable filling. Close the pie with remaining crust. Bake at 350 for about 30 min.

Easy Baked Eggplant

Note: I didn't have Pecorino Romano Cheese at home when I was preparing this meal, so I made it without it. And I used canned tomatoes instead. I served it with cooked in a closed skilled potatoes, so they were half steamed-half fried :) I was a delicious meal. I lived for a long time in Central Asia and we ate eggplant often, so it felt like home eating this meal.

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Ingredients:

2 medium sized Eggplants
2 -4 large cloves Garlic (depends on how Garlicky you like it) sliced into thin slices.
1 slice Pecorino Romano Cheese
2 Large Plum Tomatoes-sliced
1/4 cup fresh chopped parsley
olive oil, about 4 tablespoons
salt & pepper
TOPPING:
3/4 cup of seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp Oregano
2 Tablespoons Olive Oil

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Directions:

1. Preheat your oven to 375 degrees
2. cut washed eggplants in half lengthwise
3. cut 6 slits deep into the eggplants crossways, but be careful to not cut all the way through.
4. In each slit, alternate and insert Tomatoe slices, cheese and garlic and parsley. Mix it up or even put in all 4 ingredients.
5. Drizzle with a little Olive oil.
6. Bake for 30-45 minutes
7. mix together topping ingredients and sprinkle over eggplant halves
8. bake until topping is golden brown.

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Source: http://www.grouprecipes.com/90122/easy-baked-eggplant.html

Pelmeni

Simple Pie Crust

Ingredients:
2 c. flour
1 ts. salt
2/3 c + 2T shortening (butter or lard)
4-5 T. cold water
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Directions:
1. Combine flour and salt, cut in shortening.
2. Spriknle water over dough while stirring with fork just until comes together.
3. Handle as little as possible.
DONE! :)

Pineapple Sauce for Ham

Ingredients:
1/4 c. water
1 1/2 brown sugar
1 1/2 tbsp ketchup
1 1/2 tbsp soy sauce
1 1/2 tsp dry mustard (I used regular mustard)
1 1/2 c. crushed pineapple with juice
1 1/4 tbsp cornstarch
1/2 c. water
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Directions:
1. Combine water, sugar, ketchup, soy sauce, mustard, pineapple in saucepan.
2. Bring to boil.
3. Simmer for 10 min.
4. Dissolve cornstarch in 1/2 c. water and add to sauce
5. Cook stirring until clear.
---------- Result: 4 cups of sauce

Beef Empanadas and Queso Blanco

Ingredients:
1/2 Lb. ground beef
2 Tbsp. taco seasoning
1/4 Cup raisins
1 Cup shredded queso blanco cheese
1 15-oz. pkg. refrigerated piecrusts (2 crusts)
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Directions:
1. Preheat oven to 425°F.
2. Brown ground beef in skillet. Pour off fat. Stir in taco seasoning. Remove from heat. Add raisins and queso blanco. Set aside.
3. Unfold 1 crust at a time. Cut into quarters. Place 1/4 cup ground beef mixture lengthwise down pastry quarter. Fold lengthwise in half to form long triangle. Press edges with fork tines to seal. Repeat with remaining filling and pastry.
4. Place on greased baking sheet. Bake 15 minutes or until pastry is golden.

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Source: http://instoresnow.walmart.com/food-recipe_ektid26838.aspx

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Instead of buying a piecrust, I always make one using this simple recipe:

Ingredients:

2 c. flour

1 ts. salt

2/3 c + 2

T shortening (butter or lard)

4-5 T. cold water

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Directions:

1. Combine flour and salt, cut in shortening.

2. Spriknle water over dough while stirring with fork just until comes together.

3. Handle as little as possible.DONE! :)

GRANDMA'S TOMATO SOUP MEATLOAF

Ingredients:
1-1 1/2 lb. lean ground beef
1-2 c. soft bread crumbs
1 can tomato soup
1 egg
Salt & pepper
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Directions:
Mix all ingredients together, reserving 1/2 can of tomato soup for topping. Pat into loaf pan. Top with rest of tomato soup.
Bake at 350 degrees for 1 hour.
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Variations:
* Add 1 onion, chopped, 1/2 green pepper, chopped, and 1/2 c. cracker meal instead of bread crumbs

* EASY MEATLOAF
Ingredients:
1 1/2 lb. lean hamburger

1 pkg. Lipton tomato-onion soup mix

1/2 cup oatmeal

1 egg, beaten

3/4 cup ketchup1 tbsp.

Worcestershire sauce

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Directions:
Mix hamburger, soup, oatmeal and egg. Spoon in loaf pan.
Bake at 350°F for 30 minutes. Top with ketchup mixed with Worcestershire sauce. Bake 5 minutes longer.

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Source: http://www.cooks.com/rec/view/0,1648,153179-246196,00.html

Good and Spicy Meatballs

Preparation Time: 30 minutes
Total Time: 1 hour
Servings: 6

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Ingredients

2 cups Kellogg's Corn Flakes®
2 tablespoons ketchup
1 egg, slightly beaten
1 pound lean ground beef

Sauce
1 can (15 oz.) tomato sauce
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1/4 cup finely chopped onion
2 tablespoons pickle relish
1 tablespoon Worcestershire sauce
2 teaspoons vinegar
1/4 teaspoon pepper

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Directions

1. In large mixing bowl, combine KELLOGG'S CORN FLAKES cereal, the 2 tablespoons ketchup and egg. Mix in ground beef. Shape in 1 1/4-inch meatballs. Place in single layer, in shallow baking pan, coated with cooking spray.

2. Bake at 400° F for 12 minutes or until browned.

3. In 4-quart saucepan, combine remaining ingredients. Simmer over low heat 15 minutes, stirring frequently. Add meatballs. Continue cooking 15 minutes.

Serve over rice, if desired.

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Source: http://www2.kelloggs.com/Recipe/RecipeDetail.aspx?RID=1326

Borsch

Ingredients:
1 can of beats. not drained
3-4 large potatoes
1/2 cabbage head
4 large carrots
1/2 large onion
1 tbs olive oil
salt
sour cream
fresh parsley or dill
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Directions:
1. Set water to boil in the pot.
2.Meanwhile, cut all the vegetables into medium sized cubes.
3.Once water is brought to boiling add potatoes and cabbage, reduce heat to medium.
4.In the skillet or sauce pen over medium heat warm oil and saute onions and carrots, until carrots are light golden brown. Add them to potatoes and cabbage. Add salt to taste.
5. Once boiling vegetables are soft, add beats.
6. Turn off heat, close the lid, and wait for 10-15 minutes before serving.

Serve with teaspoon of sour cream and sprinkle with fresh parsley or dill.
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Variations:
* Traditional Ukrainian borsch is made with beef. Beef is cooked until tender and all the vegetable ingredients are added afterwards.
* Borsch can also be made with
- Chicken
- Mashrooms

Easy Red Pasta Sauce

Ingredients
4 tablespoons olive oil
2 cloves garlic
1/4 cup chopped onion
2 tablespoons dried parsley
1 tablespoon dried basil
ground black pepper to taste
1 (29 ounce) can Italian-style stewed tomatoes, drained
1 pinch crushed red pepper flakes
12 ounces angel hair pasta
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Directions
In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.
Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes.
The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.

Nutritional Information
Amount Per Serving Calories: 284 Total Fat: 10.6g Cholesterol: 0mg
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Source: http://allrecipes.com/Recipe/Easy-Red-Pasta-Sauce/Detail.aspx

Alfredo

Ingredients
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
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Directions
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.

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Variations to the sauce:

* Added cooked chicken breast

* Added cooked shrimp - my favorite :)

* Added sauted mashrooms and onions

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Source: http://allrecipes.com/Recipe/Alfredo-Sauce-2/Detail.aspx

Lentil and Brown Rice Soup

¾ c. dried lentils
½ c. uncooked brown rice
6 c. water
½ tsp. ground cumin
½ tsp. salt
¼ tsp. pepper
½ pkg. (2.5 oz size) onion soup mix (1 envelope)
3 oz spinach, cut into ½-inch strips (about 1 c.)
2 T. snipped cilantro or parsley
3 T. lemon juice
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Heat lentils, rice, water, cumin, salt, pepper and soup mix (dry) to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes. Stir in spinach, cilantro and lemon juice until spinach is wilted. Serve with additional snipped cilantro and lemon slice if desired.

Source: http://wellness.byu.edu/recipe.php

Fresh Tomatoes with Linguini

8 oz. linguini cooked in salted water, drained
2 T. olive oil
4 vine ripe tomatoes, chopped
3 green onions, chopped
2/3 oz. fresh basil, chopped
1/4 tsp. garlic powder
1/2 tsp. salt (or more to taste)
1/4 tsp. pepper
1 c. grated parmesan cheese
Toss all ingredients into cooked pasta.
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Serve warm or at room temperature.

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Makes 4 servingsNutritional Information Per Serving:
Calories: 393
Fat: 14 g
Carbohydrate: 49 g
Protein: 16 g
Saturated Fat: 4 g
Cholesterol: 18 mg
Fiber: 4 g
Calcium: 258 mg

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Source: http://wellness.byu.edu/recipe.php

Grandma's Noodles II

Ingredients
1 egg, beaten
1/2 teaspoon salt
2 tablespoons milk
1 cup sifted all-purpose flour
1/2 teaspoon baking powder (optional)
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Directions
Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
Roll out dough, and let stand for 20 minutes.
Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
Drop into hot soup--cook for about 10 minutes.

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Source: http://allrecipes.com/Recipe/Grandmas-Noodles-II/Detail.aspx