Milk

This is one of the classic Russian dishes – "Liver in sour cream"

Ingredients for 4:

1 lb liver (pork, veal, beef)
1 lb sour cream
3 tbsp vegetable oil
3 tbsp flour
Salt, ground pepper – on your taste

Method:

Wash liver; remove all membranes
Slice into wide thin cuts.
Mix flour, salt, and pepper, and crumb slices in this mix.
Pre-heat a skillet with vegetable oil with high heating.
Put liver slices on the skillet, and fry until a light crust forms.

Ingredients for 4:

1 lb young zucchini
1 cup grated cheese (any)
1 garlic clove
4 tbsp Italian parsley greens
2 tbsp olive oil
Salad leaves to cover serving dish (or for every portion)
Black pepper on taste
4 dried rye bread slices

Method:

Wash and dry zucchini, slice into medium rings.
Cook them with olive oil for 2 minutes per side, and then pour grated cheese, grated garlic, cut parsley greens, and ground black pepper over each zucchini slice.

Ingredients:

1 red sweet pepper
1 yellow sweet pepper
1 green sweet pepper
½ lb tvorog (or Ricotta cheese, or farmers cheese with small curd)
½ lb melted cheese (Philadelphia, or other)
3 cloves garlic
Salt, ground pepper, dill greens, parsley greens, coriander greens on taste

Method:

Wash pepper, remove stalks and seeds, and drain on a paper towel.
Mix tvorog, cheese, grated garlic, cut greens (as small as possible), salt, and pepper.
Place it in 3 dishes.

Ingredients:

For blintzes:
50 g flour
2 eggs
0.75 cup milk

For soufflé:
2 tbsp butter
2 tbsp flour
2 egg yolks and 3 egg whites
0.75 lb hot smoked salmon
1.25 cup milk
1.25 cup whipping cream
0.25 lb ground "Gruyere" cheese
1 shallot onion
2 tbsp ground parmesan cheese
1 bay leaf

Method:

Mix ingredients for blintzes, blend them, and cook blintzes on a small or medium skillet.

Ingredients:

1 lb tvorog (or Ricotta cheese)
2 eggs
1 cup sugar
1.5 – 2 cup flour
0.5 tsp baking soda
0.5 tsp salt
Dried apricots, raisins on taste
Vegetable oil for frying

Method:

Mix tvorog, eggs, salt, 1 cup flour, sugar, and baking soda.
Pour flour on a flat dish.
Put tvorog mix teaspoonful at a time on the flour, put 3 raisins and small cuts of dried apricots in the middle of the tvorog pieces, and roll into a ball.

Note:

Ingredients:

For Dough:
0.5 stick butter (25g)
0.2 lb flour (75g)
2 eggs
Salt on taste
Butter and flour to grease and to sprinkle a baking sheet
For cheese cream:
1 hard-boiled egg
2 tbsp Brynza cheese (or Feta)
3 tbsp sour cream
1 tsp thinly cut Italian parsley
Salt and fresh-grated pepper on taste
For ham cream:
0.2lb ham (75 g)
2 tbsp sour cream
1 tsp Grand Marnier

Ingredients:

1.25 lb tvorog
3 eggs
1 cup vegetable oil
1 cup sugar
2 packs baking powder
1 pack vanilla sugar
1.5 lb all-purpose flour

Method:

Grind tvorog, add all ingredients except flour, and blend.
Continue blending, adding flour by the tablespoons.
Knead the dough until it ceases sticking to the hands. Let sit 2 hours in a warm place.
Divide it into same-size-parts, roll out, fill with chosen fillings, pinch closed.

Ingredients:

250 g salt mushrooms
50 g dried mushrooms
2 large shallot onions
4 large pickles
2 tbsp tomato-paste
2 tbsp butter
0.5 cup sour cream
12 olives

Method:

Pour 0.5 g water in a large saucepan
Put dried and sliced salt mushrooms in the saucepan, and boil with low-medium heating until mushrooms will settle down on the saucepan bottom.
Strain mushroom broth, and slice mushrooms thinly.
Peel pickles, or salt cucumbers, and remove seeds.

Ingredients:

4 fish fillets (preferably salmon) pieces weighting about 0.5 lb each (or 8 by 0.25 lb)
0.5 cup dill cuts
0.5 cup Italian parsley cuts
4 tbsp corn flour (or other flour)
2 measure cups (for rice-cooker) rice
1 cup whipped cream
1 cup grated cheese
1 tbsp butter
Spices on taste (salt, pepper, etc.)

Method:

Slice fillets into 1" width pieces.
Mix 0.25 cup dill cuts, spices, and 0.5 parsley cuts, sprinkle the every slice with this mix on both sides.

Ingredients:

0.5 lb tvorog
2 eggs
1 tbsp sugar
Pinch of salt
Pinch of baking soda
7 tbsp all-purpose flour

Method:

Knead all ingredients together.

This dough is good for small pies cooked in a fryer with a variety of fillings (potato filling, meat, liver, or sweet ones).
Or, you can add more sugar, and just fry small balls.
Or, you can add small cuts of fresh plums, apricots, etc., to the dough, and fry small balls.