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Sauce Ranch

Cooking Time: 2 min
  • Sauces
  • Italian Italian
A mixture of dried herbs can be adjusted to suit your taste: Provencal herbs, Italian sumish,  dill and parsley or...
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Avocado cream sauce

Cooking Time: 2 min
  • Sauces
  • Italian Italian
Avocado cream sauce can be spread on toast or a slice of toasted rye bread, or used as a sauce...
Read More

Panini with ham and mozzarella

Cooking Time: 10 min
  • Fast Food
  • Italian Italian
This famous Italian sandwich has gained popularity all over the world, and for good reason, because it is very convenient, it can be taken with you in a lunchbox for...
Read More

Mandarin pancakes

Cooking Time: 90 min
  • Snacks
  • Chinese Chinese
Try these pancakes at least once, and Peking duck will not be the same without them. The recipe is simple, does not require special skills, only patience is required. Ingredients...
Read More

Peking duck

Cooking Time: 48 hours
  • Main Dishes
  • Chinese Chinese
There are few places outside of China where you can taste real Peking duck: it takes about 48 hours to...
Read More

Cocktail Kir Royal

Cooking Time: 1 min
  • Cocktails
  • French French
Replacing white wine with champagne in the Cocktail Kir recipe and serving the drink in a glass (although I still...
Read More

Cocktail Kir (Kir)

Cooking Time: 1 min
  • Cocktails
  • French French
‘Cyrus’ is named after the Burgundian priest and mayor of Dijon – Felix Quir. At the beginning of the 20th century, he commanded to serve at receptions a cocktail made...
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Cocktail Bloody Mary

Cooking Time: 4 min
  • Cocktails
  • French French
‘Bloody Mary’, created in Paris in the 1920s, is one of the most gastronomic cocktails that can be served both as an aperitif and during brunch.
Read More

Сocktail Negroni

Cooking Time: 5 min
  • Cocktails
  • Italian Italian
Count Camillo Negroni gave his name to the famous cocktail, which is the number 1 aperitif on the planet. It...
Read More

Gluten-free orange cookies

Cooking Time: 30 min
  • Baking
  • Desserts
  • European European
You can use honey instead of Jerusalem artichoke syrup. You can use sunflower oil instead of coconut oil.
Read More

Chicago-style hot dogs

Cooking Time: 15 min
  • Fast Food
  • American American
Hot dog representative from Chicago. Its history begins with street vendors who first began selling hot dogs during the harsh times of the Great Depression. The birth of the Chicago-style...
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Chinese dumplings ‘Little Dragon’

Cooking Time: 40 min
  • Main Dishes
  • Meat
  • Seafood
  • Chinese Chinese
In Mandarin, these dumplings are called ‘xiao long bao’, and they are the most popular on the dim sum menu. The origin of the name is not known for sure,...
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Vegan pancakes with mushrooms

Cooking Time: 30 min
  • Main Dishes
  • Snacks
  • European European
Creamy cashew sauce can be replaced with cream/yoghurt/sour cream. Instead of 450 ml of water, you can use vegetable milk...
Read More

Grandma’s pancakes with milk

Cooking Time: 30 min
  • Snacks
  • Ukrainian Ukrainian
Grandma prepares such a ‘sauce’ for pancakes: you need to melt butter, add sugar and mix well. The resulting sweet...
Read More

Vegan classic pizza

Cooking Time: 25 min
  • Pizza
  • Italian Italian
Instead of tomato sauce with basil, you can use ordinary tomato paste, to which you should add dried basil, oregano, salt, and pepper to taste. Instead of porcini mushrooms, you...
Read More

Bean stew

Cooking Time: 40 min
  • Main Dishes
  • French French
Read More
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Quick recipes for every day

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
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
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
Homemade Tartar Sauce PREPARATION 1. In a deep b Homemade Tartar Sauce

PREPARATION

1. In a deep bowl, mix sour cream and homemade mayonnaise.
2. Cut the pickled cucumbers (it’s better to take pickled gherkins) into small cubes. Add to sour cream and mayonnaise.
3. Peel and finely chop the garlic, also add to sour cream and mayonnaise, pepper the sauce to taste and mix well.
4. Leave to stand in the refrigerator for 15 minutes so that all the flavors mix and open.

The sauce is ready!

More recipes you can find here: dishmagazine.com

#mealprep #recipe #sauce #dinner #food
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
Dorado fillet WITH PUMPKIN PUREE AND GREENS Easy Dorado fillet
WITH PUMPKIN PUREE AND GREENS

Easy and very tasty dish fried dorado fillet.
The main thing in this recipe is not to overcook the fish, dorado fillet should be fried for no more than a minute on each side.
I serve this dish with pumpkin puree, you can find the recipe here: https://dishmagazine.com/recipe/pumpkin-puree/

PREPARATION

1. Rinse and dry with a paper towel fillet Drado. Pepper and salt the fish.
2. Pour olive oil into the pan, add several twigs of thyme to it.
3. When the oil in a pan heats up, put the drado fillet into it.
4. Fry the fish one minute on each side.
5. Frying fish, before serving, can be slightly sprinkled with lemon juice. You can serve a dorado fillet with rice and salad. I like a combination of fish, pumpkin puree and fresh arugula, sprinkled with olive oil and lemon juice.

Bon appetit!

#food #meal #mealprep #mealprepideas  #dinner #fish #dorado #recipe
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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
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