Eggs

Ingredients:

1 ¼ lb flour
1 pack margarine
1/3 lb sugar powder
3 egg yolks
2 tsp baking powder
2 tsp sour cream
Vanilla sugar on taste

For apple filling:
4 lb apples
1 cup sugar
Cinnamon on taste

For nut filling:
12 lb peeled walnuts
½ cup milk
1 cup sugar
½ lb butter or margarine
2 tbsp vodka.

For decoration:
¼ lb peeled walnuts
1 tbsp honey
1 tbsp sugar

Ingredients:

8 medium boiled peeled potatoes
3 sticks (by 50 g), or 6 oz butter
1 cup all-purpose flour
4 eggs
2/3 cup grated cheese, or tvorog
Salt and pepper on taste

Method:

Make potato puree.
Whip mild butter.
Mix all ingredients, and knead dough.
Make 2"-diameter dough balls, and cook them in a deep fryer (or on a heated skillet) until their color is gold. Dry with paper towels.

Ingredients for 1:

1 hard-boiled egg
2 oz grated cheese
1/2 tsp mayonnaise
Tomatoes, fresh cucumber, garlic, parsley - for decoration, on taste

Method:

Cut egg into 2 halves.
Take out the yolk; mix it with grated cheese, garlic, and mayonnaise until even consistency.
Put the mix into a decorating (confectionary) bag, and fill the egg white halves using any piece.
Cut tomatoes and cucumbers in decorative shapes, cut parsley.

Ingredients:

1/3 lb buckwheat
2 cups water
1 large shallot onion
2-3 fresh or frozen porcini mushrooms
1 egg
½ tsp salt (optional)
1 tbsp vegetable oil

Method:

Whip egg. Mix egg and buckwheat thoroughly.
Place the mix on a heated skillet and cook, stirring thoroughly.
After 3 minutes, or when the cereals dry, put it in boiling salted water.
Boil with low heating for 15 minutes, or until the water is absorbed by the cereals.
Let sit for 15 minutes.

Ingredients for 4:

¼ lb herring fillet
1 large potato
2 eggs
1 shallot onion
2 cucumbers
1 sweet red pepper
¼ lb canned sweet peas
2 medium carrots
Mayonnaise or mayonnaise mixed with sour cream
Cut dill, green onions – for decoration

Method:

Boil potato, carrots, and eggs separately, until ready.
Cool and peel them.
Cut herring fillet onto small cuts.
Grate eggs, cut potato, cucumbers, and carrots into small cubes.

Ingredients for 3:

¼ lb crabmeat (or crabmeat imitation)
¼ lb celery stalks
3 hard-boiled quail eggs
1 medium shallot onion
For sauce:
1 orange
1 lemon
2 tbsp vegetable oil

Method:

Cut crabmeat into ½ inch strips, and put them in one layer on the salad dish bottom.
Cut celery stalks into thin rings.
Pour them over the crabmeat.
Slice eggs into thin circles, and put them over the celery.

For dough:

2 cup all-purpose flour
1 pack (250 g), or 9 oz, tvorog
2 eggs
1/2 tsp baking powder
1 tbsp sugar
1/3 lb butter (or margarine)

For filling:

3 lb cabbage (or 2 lb sliced cabbage)
3 eggs
1 pack dill
1/2 cup milk
1 tbsp butter (or margarine)
Salt

Method:

Slice cabbage into short strips.
Heat skillet (or a wide, but not deep sauce pan), pour milk, and after milk is warmed up, add cabbage.

Ingredients:

For dough:

¼ lb melted margarine
2 egg yolks
4 tbsp sour cream
2 ½ cups wheat flour
1 cup sugar
Pinch of baking soda
Salt on taste

For filling:

1 lb tvorog (or farmers cheese, or ricotta)
2 egg whites
2 tbsp flour
2 tbsp sour cream
Raisins and vanilla on taste (optional)

Method:

Ingredients for 8:

24 medium potatoes
0.5 lb dried porcini
½ French bread
1 egg
2 leeks
1 cup any meat broth
½ cup mushroom broth (or 1 ½ cups meat-mushroom broth)
2 tbsp butter

Method:

Peel and wash potatoes. Cut off "lids" of them. Peel off the middle of potatoes.
Boil porcinis in 3 cups salt water or meat broth, and then drain them (keep the broth).
Cut them into small cubes.
Cut leeks into small cubes, fry leeks with 1 tbsp butter.

"Blinis" is just multiple of "blin".

Ingredients:

1 lb all-purpose flour
2 cups milk
3 eggs
1 tbsp butter
1 pack yeast
1 tbsp sugar
½ tsp salt

Method:

Warm up 1 cup milk (do not boil!), dissolve yeast in it, then add all the flour and knead the dough. Set in warm place for 1 hour.
Warm up one more cup of the milk. Add salt, sugar, egg yolks.
Blend well, and add the mix into raised dough. Blend all together, and let to stand.