White creamy mousse in between two layers of raspberry jello with raspberries. A simple and festive dessert that will look elegant on your Holiday table.You can substitute for strawberry or apricot flavor jello and any type of berries.

Ingredients:
2 (3oz.) packages jello
4 1/2 packets gelatin
1 1/2 cups hot boiling water(divided)
2 cups cold water(divided)
1 cup powdered sugar
3/4 cup sour cream
11/2 cup hot milk
1 cup heavy whipping cream
8 oz. mascarpone  cream*
Fresh raspberries or sliced strawberries.
Bundnt  pan or deep glass baking dish.

* You can substitute for cream cheese, although taste will be slightly different.But still good.

Directions:
Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.Add 1 cup cold water and continue to mix.
Arrange raspberries to the bottom of the pan.
Pour the liquid jello in the pan.Refrigerate until jello is firm.

Mix 2 1/2 packets of gelatin with 1/3 cup col water.
Let stand for 4-5 minutes.
Heat milk ( you can use microwave).
Add hot milk to gelatin.Mix until gelatin completely dissolves.
Let it cool.
In a mixing bowl beat together mascarpone with powdered sugar.Add sour cream and continue beating.
Gradually add cooled milk with gelatin.Beat.
Gradually add heavy whipping cream continue beating for 2-3 minutes.

Pour this mixture on top of jello and refrigerate for about 1 hour.

Mix 1 package of jello and 1 packet of gelatin with 3/4 cup hot boiling water until dissolved.
Add 1 cup col water and continue to mix.
Arrange raspberries on top of the white layer.
Pour the liquid jello in the pan on top of the white layer.Refrigerate until jello is ready.(2 hours)

To remove Jello from bundnt pan,Fill sink with warm/hot water.
Dip the pan in water for about 15-20 seconds( all the way to the top edges, careful not to get water on the jello).
Put the platter or tray on top of the bundnt pan, turn it over to release the ring on the platter.[amd-zlrecipe-recipe:62]

This cake will very beautiful at Christmas or New Years table, but most of all its very delicious.
Pastry dough is filled with sweet tart cherry filling and layered with sweet sour cream and whipped cream.

Ingredients:
4 cups flour
2 1/4 sticks butter,cold and sliced
1 1/4  cup sour cream
1 cup sugar
1/3 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla

Cherries:
2 (12 ozs) cherries in syrup or frozen
3/4 cup sugar
31/2 tablespoons corn starch

Cream:
4 cups sour cream
3/4 cup heavy whipping cream
2 cups sugar

Optional toppings- Shredded chocolate, drizzled chocolate, shredded coconut or coconut flakes.

Directions:
First start with cherries, because they need to be cooled.
In a medium sauce pan, combine cherries with syrup or frozen cherries with sugar.
Bring it to slight boil and mix and cook until sugar dissolves.
Remove from heat.
Let it cool down for about 3-4 minutes and add the starch. Mix well.
Let it cool completely while you make the dough.

*If you don’t want to mess around, you can  skip the part of cooking cherries in syrup by just using pitted cherries in water or syrup(drained).

Dough-
In a mixing bowl combine flour,sugar,salt,baking powder.
Add butter and rub with your hands making a crumble.
Add sour cream and vanilla.
Combine the ingredients to form a dough.

Heat oven to 375 degrees

Divide dough into 15 oval discs.
Roll out the dough one at a time.Cover the rest with plastic wrap.
Arrange cherries in a straight line.

Pinch the dough and sides together.
Transfer to a large cookie/baking sheet.(about 4-5 logs per sheet)

Bake for 20-25 minutes.
Let cool completely.

Cream:
Beat sour cream and sugar.
Add heavy whipping cream and beat for another minute or so.
adding vanilla is optional.

Assembling:
Arrange about 5 logs on a large plate.Spread generous amount of cream.
Next layer arrange 4 logs on top of the first bottom layer.Add cream.
Repeat the steps, forming a pyramid or a mountain.
Sprinkle or drizzle with your choice of topping.
Refrigerate for at least 12 hours.

Spring rolls or often called” summer rolls” are not only good in summer but are perfect anytime of the year when you want a light,refreshing, and healthy appetizer.
Vegetables like sweet bell peppers,carrots,daikon,cucumber,lettuce,cilantro,(mint and thai basil optional) are wrapped in paper thin rice wrappers and served with spicy peanut sauce and garlic soy sauce.

*I used brown rice spring roll wrappers and brown rice noodles. You can use original(white) rice wrappers and noodles.Brown rice noodles and wrappers are not available in every grocery store.You can find it Whole Foods.

Ingredients:
Rice wrappers
rice noodles -cooked according to package directions.
soft lettuce (I used butter lettuce)
 carrot slivered
daikon sliverd
cucumber cut in strip
red,orange or yellow bell peppers sliced
cilantro
scallions(green onion)cut in strips

Peanut sauce:
2 tablespoons peanut butter
1 1/2 tablespoon hoisin sauce
2 tablespoons rice vinegar
1 tablespoon soy sace
1/4 teaspoon garlic powder
1 tablespoon water
hot chili sauce or sriracha sauce(amount depending how spicy you like)

-Combine all ingredients,set aside.

Garlic Soy Sauce:
3 tablespoons soy sauce
3 tablespoons water
2 garlic crushed
1/2 teaspoon sugar

-combine all the ingredients,set aside.

Directions:
Arrange wet paper towel to the bottom of the glass baking dish.( This keeps the rolls from drying out)
 
Soften rice wrapper in  warm water using a large dish (or slightly cooled boiled water)
Arrange vegetables.
Add rice noodles and roll it up.
Add wet paper towels to each layer.
if not serving right away,cover with plastic wrap and place it in the fridge.
Serve with peanut sauce and garlic soy sauce.

This meat casserole has nothing to do with French kitchen.This dish is called French meat because it was the first dish that was prepared for Russian Graf Orlov in Paris, favorites of Ekaterina.The original dish was named “Orlovskiy veal” which had layers of veal,potatoes,onions and mushrooms that was baked in bechamel sauce and topped with cheese.Years down the road this recipe was simplified with beef, chicken and pork. And the bechamel sauce was exchanged for cream,mayonnaise or sour cream.
This dish is one our family favorites that I remember making since I was a child.It was always served on holidays and special days.
There is few variations to this dish, like including sliced potatoes or mushrooms(sauteed). I don’t really like it that way, but feel free to add them if you do like it.

Ingredients:
1 1/5 beef tri -tip sliced
1 medium onion or 2 small onions chopped
3 1/2- 4 cups shredded mozzarella cheese
salt and pepper
mayonnaise
8×11 glass baking dish

Directions:
Heat oven to 375 degrees.
Pound the meat slices on both sides.

Arrange everything in this order:
-Sprinkle some onions to the bottom of the dish.
-tenderized meat
-salt & pepper-
-mayonnaise
-onions
-cheese
Repeat the steps for next layer or two (total of up to 3 layers)
Spray foil with nonstick cooking spray and cover the dish with the sprayed side so the cheese won’t stick to the foil.
Bake for 2 hours or when the meat is very tender.
Serve with your favorite side, My favorite is mashed potatoes ot buckwheat.

[amd-zlrecipe-recipe:160]

This is very tasty rice casserole. It’s a great alternative from plov or just plain rice.
I got this recipe from Natasha’s Kitchen. Here is the link to this dish Parsley rice recipe.

Tiramisu is an Italian layered dessert consisting of coffee soaked ladyfingers and sweet mascarpone cream and dusted off with cocoa or shredded chocolate.
This dessert can be prepared in several ways. It can be prepared in small glass verrines,wine glasses,ramekins,or martini glasses for individual serving.For a bigger crowd you can make it as a trifle cake or just make 2-3 layers in shallow glass dish.

About 6-7 individual desserts or 1 small cake

Ingredients:
8 oz mascarpone at room temperature
1 cup heavy whipping cream chilled
1/4 cup powdered sugar
1 teaspoon vanilla
6 tablespoons sugar divided
2 eggs (fresh)
pinch of salt
1 package (7 0z) ladyfingers
2 cups espresso or very strong coffee, brewed and cooled
1/2 cup kahlua,brandy,marsala wine, or cognac.
cocoa or shredded chocolate

Directions:
Combine espresso with liquor or wine.

Cream:

Separate egg whites from yolks.
Beat egg whites with pinch of salt and 3 tablespoons of sugar.
In another bowl beat egg yolks with 3 tablespoons of sugar.
Add the mascorpone cheese to egg yolks and beat until there is no lumps.
Beat heavy cream with powdered sugar and vanilla in a separate bowl.
Fold in egg whites and whipped cream into egg yolk mixture.

Assembling:
(Brake ladyfingers in half for individual servings. )
Dip ladyfingers in espresso mixture.
Arrange soaked layfingers in a single layer.
Spread cream over layered ladyfingers.
repeat with second layer.
( repeat layers until it the the cream reaches the top)
Sprinkle chocolate or cocoa on top.
Refrigerate.

There is a lot of benefits in eating green salads.They are full of vitamins,minerals and fiber which include number of health benefits including weight loss or maintaining weight. This salad is very light and refreshing with everything raw and green besides beets that is tossed with light and simple dressing.

Ingredients:

Salad greens + (I add arugula and mizuna to greens)
1 medium size beet,cooked,peeled and sliced .
6-8 fresh raw asparagus sliced
20-25 fresh green garbanzo beans
1 green apple chunks
2/3 of English cucumber
White Cheddar cheese cubed
1/4 cup olive oil(cold pressed)
juice of 1/2 lemon
salt and fresh ground pepper

Directions:

Dressing-
In a small bowl, whisk together olive oil,lemon juice, salt and pepper.

Combine beets,asparagus,apples,cucumbers,garbanzo beans,and cheese with dressing.

In a large salad bowl toss salad greens with the combined ingredients.

This layered salad is very popular on Russian dinner tables especially during holidays like Thanksgiving,Christmas and New Years. I make this salad two ways because, some people like it this way, others like it the other way. And since this salad is not a everyday type of salad I think it needs to satisfy both groups. You can find Russian Herring Salad #1 here.This salad can be made ahead and kept in the fridge.

Ingredients:
12 oz. herring fillets ( about 6 fillets) cut into small pieces
3 medium potatoes  cooked in skin,peeled and grated
12 eggs hard boiled and grated
4 medium-large beets cooked,peeled and grated
1 small or 1/2 medium onion grated
1 tablespoon vinegar
2 tablespoons oil
mayonnaise
salt- optional
black pepper

Directions:
In a small bowl combine onions,vinegar, oil,black pepper and herring.
Transfer the herring with onions on to large serving plate.
Add a good layer of potatoes and sprinkle a little salt.
Spread some mayonnaise.
Add a layer of eggs, then beets.
Spread a good amount of mayonnaise.
Place it in the fridge for at least 2 hours, best overnight. 

This is a very popular dish through out Eastern Europe and Middle East.There is many different ways to make stuffed bell peppers and Golubtsy.The stuffing is so versatile and as well as method of cooking. In this particular recipe the Golubtsy  and peppers are cooked in the oven and served with sour cream.These are great for parties,gatherings and holidays and can be prepared halfway a day in a advance.

Ingredients for Goluptsy:

I head cabbage
1 tablespoon vinegar  + 1 tablespoon oil

1lb. ground beef or chicken
1 cup rice cooked halfway
1 onions chopped
2 carrots shredded
1 16 oz. tomato sauce
1 1/2 tablespoons paprika, roasted pepper paste or tomato paste
salt & pepper
3-4 tablespoons olive oil
2 tablespoons butter.
1 cup water, vegetable,chicken or beef stock ( I use water)
any spices *optional

Bell peppers- same ingredients just replace
8-10 bell peppers blanched for cabbage.

Directions:
Bring a pot with water to a boil.

Cut the core from cabbage.

Add oil and vinegar to the water. Place the cabbage in the water and let it cook for about 10 minutes.
Drain the cabbage and let it cool while you prepare the stuffing.

Heat a a large frying pan or dutch oven. Add olive oil and butter. Saute onions until soft.Remove from pan, and add carrots.saute for couple of minutes.Add the onions back to the pan, including meat and rice.Add paprika, pepper paste or tomato paste, and mix everything together.Season with salt and pepper.Remove from heat.

Pull off large leaves, cut out the hard vein. The first leaves are very big, just cut the leaf in half.

Place filling in the middle of the cabbage leaf.

Roll it up and tuck in the sides( or the other way,fold the sides then roll it up.

If you’re making peppers just stuff them with the filling and place them on a baking dish or casserole dish.

Mix tomato sauce with water. season with salt and pepper and pour over the golupsy/peppers.

Cut thin slices of butter on top of golupsy/peppers.Cover goluptsy with leftover small cabbage leaves.
Cover with foil and bake on 450 degrees for 30 minutes then reduce to 350 for approx. 1 and 15 minutes.
Serve with sour cream.

This Russian turtle cake is really moist with nice little crunch,chocolate, and citrus flavor. To make it even more special for your kids birthday you can arrange the cake pieces in a shape of a turtle.Use raisins or chocolate chips for the eyes, and chocolate syrup or ganache to outline the shell.

Ingredients:
6 eggs
1 1/2 cup sugar
2 tablespoons cocoa ( I used Dutch)
1 teaspoon baking soda
1 tablespoon vinegar
2 cups flour

Cream:
3 1/5 cups sour cream
1 cup sugar
1 stick butter or 116 grams frozen
2 tablespoons cocoa
zest of 1 orange
1/2 cup crushed walnuts
1/2 cup raisins soaked and drained.
Shredded chocolate or cocoa for dusting.
* a little milk if needed

 Heat oven to 350 degrees.
Line a baking sheet(s) with parchment paper.

Directions:
Beat eggs with sugar.
Mix vinegar with baking soda and add it to eggs and sugar.
Add cocoa and beat again.

Gradually add flour.

Using a teaspoon, Add the batter on the baking sheet. Bake for about 12-15 minutes. don’t over bake.
It should feel spongy.
You will need like 2-3 baking sheets.

Cream-
Beat sour cream with sugar.(if sour cream is too thick, add about 1/2 cup milk. I use Daisy brand so it’s a little thick for this cake.)
Shred frozen butter.
Add butter,zest,walnuts,cocoa and raisins to sour cream.
Mix to combine all the ingredients.

Dip cooled cake pieces in the cream and arrange one on top of another forming a little hill or turtles back. Sprinkle with shredded chocolate or cocoa. Refrigerate for at least 6 hours or overnight for better results.

[amd-zlrecipe-recipe:149]

This vegetarian Asian noodle salad is light and healthy with lots of flavors. Peanuts and vegetables give a nice crunch to soft noodles and the dressing is just perfect with out being overpowering.

Dressing:

1/2 cup seasoned rice vinegar
2 tbsp. olive oil
1 tsp.sesame oil
3 cloves garlic minced
2 tsp. soy sauce
2 tsp. sugar
1-2 tbsp. Sriracha sauce *

* optional

Combine all the ingredients. Let sit for atleast 1 hour to let flavors combine.

Salad:

1 handful cilantro leaves ,chopped
1 handful basil leaves, chopped*
4 green onions,diced finely
1/2 red bell pepper,julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup toasted peanuts
1/2 lb. whole wheat spaghetti noodles (cooked)
1 handful of sugar snap peas*
1 teaspoon toasted sesame seeds*

* optional

Prepare all the vegetables and cook the noodles. Rinse the noodles with cold water and drain.
Add the vegetables and peanuts.
Mix the dressing then add to the salad. Stir and serve.

This recipe was adapted from For the Love of Cooking.

[amd-zlrecipe-recipe:84]

Flight cake is one of my favorite cakes since childhood. Sweet crunchy nutty meringue cake with buttery pastry cream filling.You may choose to go with nuts of your choice like roasted walnuts,hazelnuts or peanuts.Although the traditional recipe calls for peanuts.

Ingredients for meringue cake:

8 egg whites ( save egg yolks for  cream)
2 1/4 cup sugar
1 1/2 cups roasted peanuts,walnuts,or hazelnuts.Coarsely chopped

2- 9” round pans lined with parchment paper

Directions:
Heat oven to 215 degrees

Beat egg whites with sugar ( gradually adding speed) until strong peaks form.

Reserve 4 tablespoons in a separate bowl and set aside.

Fold in nuts.
Divide the meringue into 2 round baking pans.
Bake for about 2 1/2-3 hours.
Let cool.
Use the rest of the reserved meringue to make little droplets using a decorating bag then bake for about 45 minutes.

Cream:
8 egg yolks
3/4 cup sugar
1 cup milk (warm)
3/4 cup heavy whipping cream (warm)
1 heaping tablespoon flour
1 tablespoon vanilla
2 tablespoons cocoa
1 tablespoon cognac or brandy
3 sticks butter softened at room temp. (116 grams each stick)

Directions:
In a saucepan,whisk egg yolks,sugar and flour until its completely smooth and pale.
Gradually whisk in warm milk and cream.
Place on the low heat.
Cook continually stirring with a wooden spoon or a whisk until thickens and starts to boil.
Remove from heat and whisk in vanilla.
Transfer to a bowl and cover with plastic wrap.
Let cool completely.

When the custard cools,Beat butter until light and fluffy.
Continue beating gradually adding custard ( about 2-3 spoons at a time)

Take out about 6-7 tablespoons of cream in to separate bowl and add cocoa and cognac/brandy.Beat together to combine ingredients.

Assembling:

Take the first layer and spread chocolate cream.
Place the second layer and add the cream to the top and sides of the cake.
Use leftover cream and meringue droplets to decorate.
*For the sides I used crushed nuts mixed with crushed meringue pieces.

-If you don’t like buttery creams you can make it with this cream:

1 can condensed cream
2 sticks butter softened at room temp.
1 package cream cheese
8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *

Cream:
Beat butter with cream cheese until smooth.Gradually add condensed milk and beat well until combined.Add whip cream and beat again.

*note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar  in separate bowl then fold it in gently to the cream.

Julienne is a rich, creamy,and cheesy Russian/European gourmet dish. It is served as appetizer or first course.It’s very simple to make and is very delicious.

6 -8 ramekins
Ingredients:
1 chicken breast cooked,diced
1 cup mushrooms chopped
1 onion chopped
2 tbs. butter
2-3 tbs. olive oil
2 cups heavy whipping cream
1 heaping tbs. flour
salt
mozzarella cheese shredded

Directions:
Heat oven to 400 degrees.
Heat a skillet on medium heat.
Add butter and onions.
Saute onions until soft.Remove from pan.

Saute onions until soft.Remove from pan.

Add olive oil. Add mushrooms and cook until liquid is gone.

Transfer onions and chicken back to the skillet and mix to combine. Season with salt and pepper.

In another skillet or saute pan, on medium-low heat saute flour until slightly golden/tan color.
Gradually and vigorously whisk in heavy whipping cream.Season with salt and continue to stir until sauce thickens.

Fill ramekins with chicken,mushroom,and onion mixture.
Add sauce and sprinkle with cheese.
Bake for about 12-13 minutes.
Serve hot with fresh toasted rustic bread.

Thin pasta with buttery garlic sauce and shrimps is one of my favorite Italian dishes. This dish is  fairly simple to make, but makes an elegant dinner.

Ingredients:
16-20 large shrimps or prawns
7-8 garlic finely chopped
1/2 red onion sliced
1 red,yellow or orange bell pepper cut into strips
1/2 cup white wine
2/3 cup heavy whipping cream
1 stick butter
salt
1/4 cup fresh grated Parmesan cheese
2 tablespoon olive oil
1/2 pound capellini cooked (or angel hair pasta)

Directions:
Heat oil in a saute pan on medium heat.Season shrimps with salt and pepper.
Add the shrimp and quickly saute(in batches) until just starting to turn pink, but not cooked through. Remove from the pan and set aside.
Add Onions and bell peppers to the skillet and saute just until they begin to soften.
Add garlic and cook for another 30 seconds.
Add wine and cook for about 3-5 minutes.
Add cream.Let it simmer for another 3-5 minutes.
Add shrimps back to the pan and swirl in the rest of the butter.
Season with salt and add Parmesan cheese.
Toss the pasta with sauce and serve with Parmesan cheese.

This salad is not only tasty but very healthy and nutritious. This particular recipe is with mayonnaise, but for more health benefits you can use olive oil or sunflower oil with a little lemon juice.You can omit kale if you don’t like it, but you should give it a try. It’s known as super food and this is one of the best ways to try it.

Ingredients:
1/2 head red cabbage shredded
2 cups thinly chopped kale
1-2 tomatoes cut 1/4 slices
1-2 garlic crushed
1 tablespoon mayonnaise
canned peas(optional)
dill or parsley finely chopped (optional)
salt

Directions:
In a mixing or salad bowl combine cabbage,kale, and salt. Using your hands massage the cabagge and kale to make it more tender.
Add the rest of the ingredients and mix.

Pumpkin is very healthy, full of nutrients, and vitamins.I like to use it as much as I can, even drinking the water where the pumpkin was cooked. yes, it is good for you.I don’t like the taste of it, but knowing that it’s good for you(according to my mom) I drink it holding my breath.
So if you are in the fall mood and love pumpkin pie, then this will be a perfect healthy breakfast to start your day.

Ingredients:
(about 4-5 servings)

4-5 cups milk of your choice,depending on thickness preferred (I use 2%, but almond milk will be awesome here)
2 cups quick oats(not instant)
1 1/4 cup pumpkin puree
sugar (your preference on the amount)
1/4 teaspoon salt
1/2 teaspoon all spice
1/2 – 1 teaspoon cinnamon
butter for serving

Directions:
Bring milk to boil on high heat.
Add oats,pumpkin,sugar,salt and spices.
Bring down to low heat and cook for about 10-15 minutes.
Serve with butter and sprinkled sugar on top. (I use turbinado raw cane sugar)

Ingredients:
 frozen puff pastry thawed
 bacon strips, cooked and crumbled
 slices Havarti,Gouda,or any other cheese.
 eggs fried
 tomatoes sliced
 chopped chives or green onions.
 salt and pepper

Directions:
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper.
Roll out puff pastry dough and cut into  equal squares.( about 4)
Pinch the sides to form a tart shell.
Transfer to oven and bake until golden.
Place the cheese on top and bake for another few minutes.
Add sliced tomato, fried egg, crumbled bacon and chives (or green onion).