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Caramelized noodles with seafood

  • Main Dishes
  • Seafood
Cooking Time: 15 min
  • Quick recipe

Shrimp tempura

  • Seafood
  • Snacks
Cooking Time: 10 min
  • Quick recipe
  • Spicy

Whole roasted chicken in the oven

  • Chicken
  • Main Dishes
Cooking Time: 1 hour 15 min
  • Oven

Cruffin

  • Baking
  • Desserts
Cooking Time: 2.5 hours
  • Oven

Sweet and sour chicken

  • Chicken
  • Fast Food
  • Snacks
Cooking Time: 40 min
  • Quick recipe

Orange mint tea

  • Drinks
Cooking Time: 10 min
  • Quick recipe

Pho bo soup

  • Meat
  • Soups
Cooking Time: 1 hour 15 min
  • Spicy

Tuna spring rolls

  • Seafood
  • Snacks
Cooking Time: 10 min
  • Quick recipe

Pan-fried asparagus with garlic

  • Main Dishes
  • Salads
Cooking Time: 10 min
  • Quick recipe
  • Spicy

Tequila Sunrise cocktail

  • Cocktails
Cooking Time: 1 min
  • Quick recipe

Homemade Tartar Sauce

  • Sauces
Cooking Time: 2 min
  • Quick recipe

Pork steak

  • Main Dishes
  • Meat
Cooking Time: 25 min
  • Quick recipe

Quick tom yum soup

Cooking Time: 20 min
  • Seafood
  • Soups
  • Thai Thai
Tom Yum soup is a classic Thai dish known for its spicy, sour, and aromatic flavors. This is a quick and simplified version of the tom yum soup recipe. But...

Chef Hanna

August 18, 2024
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Teriyaki shrimp

Cooking Time: 10 min
  • Seafood
  • Snacks
  • Thai Thai
Pat the shrimp dry with paper towels before cooking. This helps them brown evenly and prevents them from steaming in the pan. Make sure your frying pan is hot before...

Chef Hanna

August 6, 2024
Like 20
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Vegetable salad with arugula

Cooking Time: 5 min
  • Salads
  • European European
Vegetable salad with arugula is a wonderful addition to the main dish. I love eating this salad for breakfast with eggs Benedict and crispy rye croutons fried in a pan...

Chef Hanna

May 21, 2024
Like 20
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Crispy chicken wings

Cooking Time: 30 min
  • Chicken
  • Fast Food
  • Snacks
  • Chinese Chinese
Crispy chicken wings with a golden crust and juicy meat inside! An easy homemade recipe with flour, cornstarch, and spices for the perfect crunch. Ideal for parties, game nights, or...

Chef Hanna

November 12, 2025
Like 19
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Seafood fried rice

Cooking Time: 20 min
  • Main Dishes
  • Seafood
  • Thai Thai
Seafood Fried Rice is a vibrant Asian dish that combines the rich flavor of the sea with the aroma of...

Pumpkin porridge

Cooking Time: 25 min
  • Main Dishes
  • European European
When making pumpkin porridge, it’s best to use round-grain rice; this will ensure the porridge is tender and not crumbly....

Duck leg confit with cherry sauce

Cooking Time: 4,5 hours
  • Main Dishes
  • European European
This recipe is a great choice for special occasions and holidays. Choose a young duck, the breed of duck that...

Fluffy Cottage Cheese Casserole with lemon zest

Cooking Time: 1 hour 10 min
  • Baking
  • Desserts
  • European European
Discover this fluffy low-calorie cottage cheese casserole – light, creamy, and perfect for breakfast or dessert. Simple ingredients, nostalgic taste!...

Creamy Cheese Soup in a Bread Bowl

Cooking Time: 30 min
  • Soups
  • European European
Looking for a comforting, restaurant-style dish you can easily recreate at home? This cheesy cream soup in a bread bowl...

Salmon & Quinoa Poke Bowl Healthy & Easy Recipe

Cooking Time: 15 min
  • Fish
  • Salads
  • American American
Try this delicious salmon poke bowl with quinoa, fresh veggies, and a light  dressing. Packed with omega-3 and flavor –...

Cheese boat Adjarian khachapuri

Cooking Time: 1 hour
  • Baking
  • Pizza
  • Georgian Georgian
Adjarian Khachapuri is a traditional Georgian dish, a boat-shaped dish made of fluffy yeast dough filled with melted cheese (usually suluguni), topped with an egg and a piece of butter...

Chef Hanna

October 18, 2025
Like 19
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Sushi with salmon and eel recipe

Cooking Time: 45 min
  • Fish
  • Seafood
  • Japanese Japanese
Sushi with salmon and eel – the perfect combination of flavors of the sea. Enjoy the harmony of flavors with our Salmon and Eel Sushi, a dish that combines the...

Chef Hanna

October 17, 2025
Like 20
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Georgian Khinkali (juicy dumplings recipe)

Cooking Time: 45 min
  • Main Dishes
  • Meat
  • Georgian Georgian
Georgian khinkali are more than just dumplings. They’re a true culinary signature of Georgia! A juicy beef, pork, or lamb...

Quick chicken noodle soup

Cooking Time: 30 min
  • Chicken
  • Meat
  • Soups
  • European European
Treat yourself to a bowl of flavorful chicken noodle soup, ready in just 30 minutes! This classic dish combines tender...

Grilled mackerel easy recipe

Cooking Time: 20 min
  • Fish
  • European European
If you’re looking for a quick, healthy, and flavorful fish recipe, try this simple grilled mackerel with lime. Fresh lime...
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Quick recipes for every day

Eggplant salad For this salad, choose young eggpl Eggplant salad

For this salad, choose young eggplants.
Instead of olive oil, you can add grapeseed oil or any other vegetable oil.

PREPARATION OF EGGPLANTS

1. Wash, peel and cut the eggplants into slices.
2. Boil the chopped eggplants in salted water over high heat for 4-5 minutes.
3. Place the boiled eggplants in a colander to drain the water.

PREPARING THE DRESSING

1. Remove seeds from sweet peppers and throw them into a blender.
2. Add garlic, salt, sugar, olive oil, white wine vinegar, freshly squeezed lemon juice and cilantro, peeled chili pepper to the sweet pepper in a blender.
3. Beat all the ingredients in a blender
4. Transfer the eggplants to a deep salad plate, pour over the dressing and carefully mix thoroughly.
5. Leave the eggplants to stand in the dressing for at least 10 minutes so that they are saturated with all the flavors and juices.

The dish is ready, bon appetit!

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #eggplants #recipe #dinner #salad
Eggplant sweet pepper stew AJAPSANDAL STEWED IN A Eggplant sweet pepper stew
AJAPSANDAL STEWED IN A FRYING PAN

PREPARATION OF INGREDIENTS

1. Wash, cut off the tails of the eggplants, cut into cubes.
2. Peel the onion and cut into cubes.
3. Remove seeds from sweet peppers and chop coarsely.
4. Wash and coarsely chop the tomato. For this dish you need one large or a couple of medium tomatoes.
5. Place the frying pan on the heat and fry the onions, eggplants and bell peppers one by one in a small amount of olive oil.

PREPARING THE DRESSING
1. Place tomatoes and peeled garlic in a blender.
2. Add spices, lemon juice, honey, salt, pepper.
3. Blend in a blender until smooth.

PREPARING THE DISH
1. Place the fried vegetables in a saucepan or large frying pan with a thick bottom.
2. Pour over the dressing, stir, add fresh cilantro leaves, cover and simmer over low heat until the vegetables are tender, about 15 minutes.
3. Divide the dish among plates and garnish with fresh cilantro leaves.

More recipes you can find here: dishmagazine.com

#food #mealprep #vegetables #vegan #dinner
Georgian Khinkali (juicy dumplings recipe) IN A CR Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com 

#food #meal #mealprep #dinner #recipe #georgianfood #dumplings
Ham and cheese quiche DOUGH 250 g wheat flour 150 Ham and cheese quiche

DOUGH
250 g wheat flour
150 ml butter
1 egg
1 tablespoon of milk
1/2 teaspoon of sugar
a pinch of salt

FILLING
150 g ham
150 g cheese
50 g parmesan
1 onion
3 egg
200 ml heavy cream
1 teaspoon of butter
2 tablespoones of olive oil
to taste salt
to taste black pepper
a few sprigs of parsley

THE DOUGH

1. Sift the flour, add salt, sugar and cooled diced butter, grind into crumbs.
2. Then add cold milk and egg, knead the dough.
3. Place the dough on parchment paper, cover with a second sheet of parchment paper and roll out.
4. Place the dough in the refrigerator for 20-30 minutes.
5. Place the dough in the mold and pierce it with a fork.
6. Bake in oven at 374°F (190°C) for about 12 minutes.

PREPARATION

Filling:
1. Cut the ham into strips, fry it in a frying pan with the addition of 1 tablespoon of olive oil, cool.
2. Peel and finely chop the onion, also fry it in a frying pan with the addition of olive and butter.
3. In a deep bowl, mix well eggs, grated hard cheese, Parmesan, cream and all spices, then add onion and ham. Mix thoroughly. Add chopped parsley.

Preparation:
1. Place the filling in the prepared form.
2. Bake in the oven at 170°C for about 25 minutes.

Bon appetit!
 
More recipes you can find here: dishmagazine.com

#mealprep #pie #ham #recipe #dinner
Poached egg with cheese sauce This is a simple an Poached egg with cheese sauce

This is a simple and very tasty recipe for poached eggs, in this dish I use cheese sauce, you can see the recipe here: https://dishmagazine.com/recipe/cheese-sauce/

PREPARATION

Poached eggs require the freshest eggs possible. This is the main secret of the dish. The white of a not very fresh egg does not hold its shape. A fresh egg contains elastic protein. Therefore, the poached egg turns out beautiful, without any scraps.

1. Crack the egg into a fine sieve or slotted slotted spoon. Wait until the liquid fraction of the protein drains, and pour the egg into a small cup – ideally into a coffee cup.
2. Pour water into a shallow saucepan, salt well and heat until the first signs of boiling so that bubbles just begin to rise from the bottom of the saucepan. The water temperature should be 194 °F (90°С).
3. Carefully raise the edge of the cup to the surface of the water and let the egg slide into the middle of the saucepan. It is very important to lower the cup to the very surface of the water before turning it over. The protein itself will cling around the yolk. You can only use a tablespoon to help the protein form a little.
4. Cook for 3-5 minutes depending on the size of the egg. The protein coagulates and turns from clear to white and elastic, while the yolk remains liquid.
5. Remove the egg with a slotted spoon, let the water drain (you can wet the bottom of the slotted spoon with a napkin) and transfer the egg to a piece of toast. I pre-fried the toast on both sides in olive oil.
6. Cover the egg with cheese sauce, add some fresh or sun-dried tomatoes and serve.

Bon appetit!

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #recipe #breakfast #egg #eggs #poachedeggs
Whole roasted chicken in the oven WITH TERIYAKI SA Whole roasted chicken in the oven
WITH TERIYAKI SAUCE

Very juicy and tasty whole baked chicken in the oven, perfect for the holiday table for Thanksgiving, Christmas and New Year.

This dish can be considered low-calorie, prepared without oil.

The beneficial and flavorful properties of the chicken are preserved by baking in foil, and the mixture of seasonings and sauces gives a wonderful aroma and taste.

MARINATE THE CHICKEN

1. Wash and dry the chicken with a paper towel.
2. Thoroughly rub salt and freshly ground black pepper into the chicken carcass (outside and inside), then coat the chicken well with tom yam paste.
3. Wrap it in cling film and put it in the refrigerator to marinate for a day or at least 1 hour.

BAKE CHICKEN IN THE OVEN

1. Take the marinated chicken out of the refrigerator and remove the cling film.
2. Coarsely chop the apples and half a lemon and place them inside the chicken carcass. Secure with a toothpick.
3. We tie the chicken legs with thread.
4. Wrap the chicken in foil and place in an oven preheated to 390°F (200°C) for 40-60 minutes.
5. When the chicken is already cooked (if you pierce it with a knife, a clear liquid comes out), unfold the foil, cover the chicken with teriyaki sauce, and bake the chicken without foil to form a golden and crispy crust for another 10-15 minutes.

Bon appetit!

More recipes you can see here: dishmagazine.com
#food #meal #mealprep #chicken #recipe
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Dish Magazine

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.
8 months ago
Dish Magazine

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings
... See MoreSee Less

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find here: dishmagazine.com 

#food #meal #mealprep #dinner #recipe #georgianfood #dumplingsImage attachmentImage attachment+2Image attachment
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