Svetlana’s Recipes

Ingredients:

-1 3/4 cups all-purpose flour
-3/4 cup granulated sugar
-1 tablespoon bakind powder
-2 tablespoons finely grated lemon zest
-3/4 cup coarsely chopped almonds
-2 eggs
-1/3 cup olive oil
-1 teaspoon vanilla
-1/2 teaspoon almond extract

1. In a bowl, mix together flour, sugar, bakind powder, lemon zest and almonds
2. Make a well in the center
3. In another bowl, whisk eggs, oil, vanilla and almond extract
4. Pour into well and mix until a soft, sticky dough forms
5. Divide dough in half
6. Shape into two rolls about 10 inches long
7. Place about 2 inches apart on greased cookie sheet
8. Bake in preheated oven (325 F) for 20 minutes
9. Cool on sheet for 5 minutes, then cut into slices 1/2 inch thick
10. Return to sheet and bake for 10 minutes
11. Turn slices over and bake for 10 minutes more
12. Transfer to wire rack to cool

Ingredients:

-2 tablespoons rice vinegar
-1 tablespoon soy sauce
-1 tablespoon vegetable oil
-1 cucumber, peeled and sliced
-salt and freshly ground black pepper

1. In a serving bowl, combine vinegar, soy sauce and oil
2. Add cucumber and toss to combine
3. Season with salt and black pepper

Ingredients:

-8 oz cream cheese
-1 can (6-oz) crab meat, drained, liquid reserved
-1/4 cup finely chopped green onions
-2 teaspoons fresh lemon sauce
-1/2 teaspoon Worcestershire sauce
-1/4 teaspoon paprika
-hot pepper sauce

1. Place cream cheese in a medium-size bowl; microwave for 2 minutes or until softened
2. Stir in crab, green onions, 2tablespoons reserved crab liquid, lemon juice, Worcestershire sauce, paprika and hot pepper sauce
3. Microwave at Medium-High for 2 minutes
4. Serve warm

Ingredients:

-8 ounce cooked shrimp, rinsed and drained
-1 tablespoon lemon juice
-1/2 cup finely chopped celery
-2 tablespoons finely chopped green onion
-1/4 cup mayonnaise
-salt and freshly ground black pepper
-2 avocados

1. In a bowl, combine shrimp and lemon juice
2. Toss to combine
3. Add celery, green onion, mayonnaise and salt and black pepper to taste
4. Mix well
5. Cut each avocado in half and remove pits
6. Place one avocado half on each plate
7. Fill with shrimp mixture and serve immediately

Ingredients:

-2 (10 3/4-ounce) frozen pound cakes, crusts removed, cut into 1/4-inch thick slices
-3 cups vanilla ice cream, slightly softened
-4 cups raspberry sorbet, slightly softened
-1 pint fresh raspberries, rinsed
-3 tablespoons raspberry-flavored liqueur

1. Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan
2. Cut out a 3-by 27-inch strip of parchment paper and fit around teh inside of the pan
3. Cover the bottom of the pan with a single layer of pound cake slices, cutting them to fit as needed
4. Spread the ice cream evenly over the cake
5. Freeze until the ice cream hardens (about 25 minutes)
6. Spread 2 cups of the sorbet over the ice cream and top with a second layer of pound cake slices
7. Return the cake to the freezer for 10 minutes
8. Combine the raspberries and the liqueur in a small bowl
9. Remove the cake pan from the freezer and spoon the berries evenly over the cake
10. Top with a final layer of pound cake and the remaining sorbet
11. Wrap tightly with plastic wrap and freeze until firm (at least 4 hours)
12. Remove the rim of the pan
13. Place a flat plate on top of the cake, invert, and remove the pan bottom
14. Peel off the paper and inver the cake, right side up, onto a cake plate
15. Serve immediately and enjoy!

Ingredients:

-4 (8-ounce) packages cream cheese, softened
-1 1/2 cups sugar
-4 large eggs
-2 teaspoons vanilla extract
-2 teaspoons fresh lemon juice
-1 cup graham cracker crumbs (about 6 graham crackers)
-1/2 cup unsalted butter (1 stick), melted
-2 cups fresh blueberries
-berry syrup (optional)

1. Beat the cream cheese, sugar, eggs, vanilla, and lemon juice in a large bowl using a mixer set on low speed until very smooth–about 30 minutes
2. Preheat the oven to 350 degrees F
3. Combine the graham cracker crumbs and melted butter in a small bowl and press into the bottom of a 9-inch pan
4. Pour the batter into the prepared pan and spread evenly
5. Bake until a tester inserted into the center of the cake comes out clean-about 1 hour
6. Cool completely in the pan
7. Use a knife to loosen the cake from the sides of the pan and remove the pan rim
8. Refrigerate for at least 5 hours or overnight
9. Spoon the blueberries over the top of the cheesecake and drizzle the syrup over the sides of the cake

Ingredients:

-6 muffin cup liners
-1 (8-oz) package light cream cheese, at room temperature
-1 cup (8-oz) part-skim ricotta cheese
-1 teaspoon pure vanilla extract
-1/4 cup sugar
-1/2 quart (2 cups) fresh strawberries, rinsed, caps removed, and cut into 1/4-inch slices

1. Line 6 muffin cups
2. In a large bowl, mix cream cheese, ricotta, vanilla, and sugar
3. Distribute cheese mixture among muffin cups, and chill, if possible, overnight
4. When ready to serve, carefully remove the muffin liners and place cheesecake muffins on plates
5. Top with a big spoonful of sliced strawberries and serve

Ingredients:

-2 teaspoons chopped garlic
-1/4 cup olive oil
-4 slices of bread, each slice cut into 4 triangles
-3 tablespoons fresh basil, minced
-1 teaspoon salt
-1/4 teaspoon ground black pepper
-1 large tomato, rinsed, seeded, and chopped into 1/4-inch pieces
-1/4 cup shredded Parmesan cheese

1. Preheat the broiler
2. Mix garlic and olive oil
3. Lay bread triangles on a baking tray in a single layer
4. Brush each piece with garlic-oil mixture, and broil for 1 minute per side
5. While bread is toasting, mix basil, salt, pepper, and tomato
6. When bread is toasted, top each piece with some tomato mixture and sprinkle with Parmesan cheese

Ingredients:

-1 (6-oz) can chunk white tuna in water, drained
-3 tablespoons mayonnaise
-1/2 cup finely chopped celery
-1/2 teaspoon dried dill
-4 slices of bread
-4 slices cheese (american, cheddar, swiss)

1. Preheat the broiler
2. Mix tuna, mayonnaise, celery, and dill in a bowl
3. Lay bread in a single layer on a baking tray and broil for 1 minute
4. Remove tray from the broiler and spread an equal amount of tuna mixture on each bread slice
5. Cover tuna with 1 slice cheese and slide back under the broiler
6. Broil for 3 minutes or until cheese is melted
7. Cut into triangles and serve

Ingredients:

-1 tablespoon garlic, minced
-1/4 cup olive oil
-31 to 40 count fresh shrimp, peeled
-1/4 cup chopped fresh parsley
-lemon wedges

1. Preheat the grill pan
2. Mix garlic and olive oil in a bowl, add shrimp, and toss to coat
3. Sprinkle shrimp with parsley
4. Grill for 2 to 3 minutes per side
5. Serve with lemon wedges

Ingredients:

-1 (8-oz.) package sliced white mushrooms
-3 tablespoons Italian dressing
-2 medium red bell peppers, sliced

1. Toss mushrooms with dressing in a big bowl
2. Add sliced peppers and marinate for 1 hour

*The longer they marinate, the softer and more flavorful they become

Ingredients:

-1/2 lb thickly sliced deli turkey (about 6 to 8 slices)
-3 tablespoons mayonnaise
-1/4 cup sliced almonds
-1 cup fresh arugula leaves, stemmed, washed, and dried (about 12 big leaves)
-salt and ground black pepper

1. Spread each turkey slice with mayonnaise and sprinkle with sliced almonds
2. Lay several arugula leaves over turkey, sprinkle salt and pepper to taste, and roll turkey over filing to form a bulky cylinder
3. Set rolls on a serving plate if you are serving right away
4. To take them with you, pack rolls in a sandwich bag

*Other fresh savory greens, such as watercress, can be used in place of the arugula

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