https://dishmagazine.com
  • Recipes
    • Сategories
      • Baking
      • Chicken
      • Cocktails
      • Desserts
      • Drinks
      • Fast Food
      • Fish
      • Main Dishes
      • Meat
      • Pizza
      • Salads
      • Sauces
      • Seafood
      • Snacks
      • Soups
    • Cuisines
      • American
      • Chinese
      • European
      • French
      • Georgian
      • Italian
      • Japanese
      • Spanish
      • Thai
      • Ukrainian
      • Uzbek
      • Vietnamese
    • Search by Ingredients
  • Food blog
  • Info
    • About Us
    • Contact
    • Terms & Privacy
  • Recipes
    • Сategories
      • Baking
      • Chicken
      • Cocktails
      • Desserts
      • Drinks
      • Fast Food
      • Fish
      • Main Dishes
      • Meat
      • Pizza
      • Salads
      • Sauces
      • Seafood
      • Snacks
      • Soups
    • Cuisines
      • American
      • Chinese
      • European
      • French
      • Georgian
      • Italian
      • Japanese
      • Spanish
      • Thai
      • Ukrainian
      • Uzbek
      • Vietnamese
    • Search by Ingredients
  • Food blog
  • Info
    • About Us
    • Contact
    • Terms & Privacy

Ajapsandals

  • Salads
Cooking Time: 45 min
  • Spicy
  • Vegan

Teriyaki sauce

Cooking Time: 3 min
  • Sauces
  • Japanese Japanese
When choosing soy sauce, pay attention to the composition: ideally there should be only: soybeans, salt and water. We recommend serving onion rings with teriyaki...

Chef Hanna

February 16, 2024
Like 19

Garlic sauce

Cooking Time: 3 min
  • Sauces
  • European European
   

Chef Hanna

February 16, 2024
Like 19

Cheese sauce

Cooking Time: 11 min
  • Sauces
  • European European
Cheese sauce is perfect for fries. Choose your own cheese variety to customize the sauce to suit your tastes.  

Chef Hanna

February 16, 2024
Like 19

Thousand Island dressing

Cooking Time: 10 min
  • Sauces
  • European European
‘Thousand Islands’ sauce is very suitable for peasant potatoes. I use sour cream 15%.  

Chef Hanna

February 16, 2024
Like 19

Easter cake with chocolate and cheese

  • Baking
  • Desserts
  • European European
This Easter cake (paska) goes great with orange filling and vegan Easter cake frosting. Protein glaze from Easter cake with caramel is also perfect here. If you wish, you can...

Chef Hanna

February 16, 2024
Like 19

Easter cottage cheese cake (paska)

  • Desserts
  • European European
If you wish, you can prepare the same paska without gelatin, but you will definitely need a special mold for paska. Do everything according to the recipe, but do not...

Chef Hanna

February 16, 2024
Like 19

Zucchini fritters

Cooking Time: 35 min
  • Snacks
  • European European
Replacements ○ Zucchini can be replaced with ordinary zucchini or take a head of broccoli or cauliflower, crushed in a blender to the state of...

Chef Hanna

February 16, 2024
Like 19

Cherry pie with stripes

Cooking Time: 1 hour 30 min
  • Baking
  • Desserts
  • European European
Some additional tips on making and storing shortbread can be found in the article ‘Secrets of shortbread’. We will be using almond flour, but it can be substituted with hazelnut...

Chef Hanna

February 16, 2024
Like 19

Tender pies with cherry

Cooking Time: 2 hours
  • Baking
  • Snacks
  • Ukrainian Ukrainian
Some additional tips on preparing and storing yeast dough can be found in the article ‘Secrets of yeast dough’. We give preference to corn starch, since it, unlike potato starch,...

Chef Hanna

February 16, 2024
Like 19

Fragrant pie with cabbage

Cooking Time: 2 hours
  • Baking
  • Snacks
  • Ukrainian Ukrainian
Some additional tips on preparing and storing yeast dough can be found in the article ‘Secrets of yeast dough’. Instead of bacon, you can use...

Chef Hanna

February 16, 2024
Like 19

Juicy pies with meat

Cooking Time: 3 hours 30 min
  • Baking
  • Meat
  • Ukrainian Ukrainian
Some additional tips on preparing and storing yeast dough can be found in the article ‘Secrets of yeast dough’. We will prepare pies with beef, you can also use veal,...

Chef Hanna

February 2, 2024
Like 22

Traditional beef cutlets

Cooking Time: 15 min
  • Main Dishes
  • Meat
  • Ukrainian Ukrainian
Minced meat can be bought ready-made or made by yourself. To do this, the beef must be washed in cold water and cut into pieces; peel the onion. Grind the...

Chef Hanna

February 1, 2024
Like 20
Previous Entries
Next Entries

Categories

Baking

Baking

Chicken

Chicken

Cocktails

Cocktails

Desserts

Desserts

Drinks

Drinks

Fast Food

Fast Food

Fish

Fish

Main Dishes

Main Dishes

Meat

Meat

Pizza

Pizza

Salads

Salads

Sauces

Sauces

Seafood

Seafood

Snacks

Snacks

Soups

Soups

Cuisines

American

American

Chinese

Chinese

English

English

European

European

French

French

Georgian

Georgian

German

German

Italian

Italian

Tags

Avocado baking basil beef cake cheese cheesecake chicken chicken breast cocktail cottage cheese cream soup dessert dough Drinks duck Easter Easter cake egg eggplant fish ginger meat mushrooms orange pie pizza pork potatoes pumpkin quick rice roll salad salmon Sauces Seafood shrimps Snacks soup tea tomatoes vegan vegetables Zucchini
ads

dish_magazine

Quick recipes for every day

Shrimp tempura IN SWEET AND SOUR SAUCE Directions Shrimp tempura
IN SWEET AND SOUR SAUCE

Directions

Pat the shrimp dry with paper towels before cooking. This helps them brown evenly and prevents them from steaming.

Make sure the oil is well heated in the fryer (or frying pan) before adding the shrimp.

Shrimp cook quickly, so use high heat to get a good sear without overcooking them.

Instead of dressing, you can use a store-bought sauce such as mango chili, sweet chili, or other sweet and sour sauce.

PREPARING THE SHRIMPS

1. Peel the shrimp, rinse under running water and dry. Roll in starch and shake off excess.
2. Mix flour with starch, salt and baking powder. Then add very cold mineral water and stir quickly.
3. Cover the shrimp with the resulting dough.
4. Heat vegetable oil in a deep frying pan over medium heat.
5. Place the shrimp in the hot oil in a single layer and fry for about 2 minutes.
6. Place finished seafood on paper towels.
7. Prepare the dressing: mix soy sauce, rice vinegar, garlic, mango-chili sauce, ginger, cilantro and bell pepper.
8. Transfer the shrimp to serving plates and pour over the dressing.

More recipes you can find here: dishmagazine.com

#food #meal #mealprep #shrimp #recipe
Sweet and sour chicken HONG KONG STYLE MARINATE TH Sweet and sour chicken
HONG KONG STYLE
MARINATE THE CHICKEN

1. Cut the chicken fillet into medium pieces.
2. In a separate container, mix 2 tablespoons of soy sauce and 1 teaspoon of honey, mix well.
3. Place the chicken in a container with the marinade, pepper to taste and mix well so that the marinade covers each piece of chicken.
4. Place in the refrigerator for a couple of hours. If there is no time, we can immediately start preparing the dish.
COOKING CHICKEN IN BATTER

1. For the batter, break an egg into a bowl, add salt and pepper. Beat well until smooth.
2. Add 150 ml of water and mix again.
3. Then add flour. Mix thoroughly so that no lumps remain.
4. Heat the vegetable oil for deep frying.
5. Place pieces of chicken fillet in batter, then deep fry, fry for 3-4 minutes until golden brown.
6. Remove the fried chicken and place it on a paper towel to remove excess fat
PREPARING SWEET AND SOUR SAUCE

1. For the sauce, combine honey, 180 ml of water, wine vinegar, ketchup, starch and salt (a pinch). Mix everything until smooth.
2. Pour the sauce into a frying pan and stir constantly over medium heat, cook for 2-3 minutes until thickened.
3. Then add the battered chicken to the sauce. Stir until each piece is coated with the sauce and turn off the heat.
4. Place the chicken in sweet and sour sauce on portion plates and sprinkle with sesame seeds and chopped green onions.

Bon appetit!
#chicken #recipe #dinner #meal #mealprep #food #foodie
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
Crispy fried mozzarella Crispy fried mozzarella i Crispy fried mozzarella

Crispy fried mozzarella is perfect as an appetizer for both a festive table and an everyday snack.
You can choose the sauce to your taste. I prefer to serve fried mozzarella with ketchup.

1. Beat the egg a little.
2. Place breadcrumbs in a deep bowl.
3. Heat vegetable oil for deep-frying.
4. Dip each mozzarella ball first in the egg, and then in the breadcrumbs.
5. Place each mozzarella ball in the fryer and fry until lightly golden brown.
6. The cheese itself is very soft, we just need to warm it up a little and add crunch to the crust, so don’t overdo it. 
More recipes you can find here: dishmagazine.com

#recipe #food #meal #mealprep #mozzarella
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
Follow on Instagram
Comments Box SVG iconsUsed for the like, share, comment, and reaction icons
Cover for Dish Magazine
247
Dish Magazine

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.
6 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
View on Facebook
· Share
Share on Facebook Share on Twitter Share on Linked In Share by Email
View Comments
  • Likes: 1
  • Shares: 0
  • Comments: 0

Comment on Facebook

  • About Us
  • Contact
  • Terms & Privacy

ALL RIGHTS RESERVED | © 2026

EN
UA RU ES