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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 hops-suneli, depending on what kind of herb you are preparing...

Chef Hanna

February 29, 2024
Like 19
Read More

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...

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,...

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,...

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...

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...

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...

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.

Chef Hanna

February 29, 2024
Like 19
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 is not surprising that it was the Count: an Italian...

Chef Hanna

February 29, 2024
Like 19
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.

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...

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....
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Quick recipes for every day

Teriyaki shrimp Pat the shrimp dry with paper tow Teriyaki shrimp

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 adding the shrimp. A hot pan ensures a nice sear and prevents sticking.

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

Use flavorful oils like olive oil or sesame oil for cooking shrimp. They add extra depth of flavor.

PREPARING THE SHRIMPS

1.You can use a small knife or a deveining tool to make a shallow cut along the back of the shrimp and remove the vein.
2. Rinse the peeled shrimp under cold water to remove any remaining fragments or debris.
3. Use paper towels to pat the shrimp dry before cooking. This helps ensure they brown evenly and prevents them from steaming in the pan.
4. Marinate the shrimp: In a bowl, mix together the teriyaki sauce, fresh lime juice, soy sauce and minced garlic.
5. Add the peeled shrimp to the marinade, toss to coat, and let it marinate in the refrigerator for at least 15-20 minutes.

COOKING THE SHRIMP

1. In a large skillet, melt the butter over medium-high heat until it begins to bubble.
2. Once the butter is melted and bubbly, add the marinated shrimp to the skillet. Cook for 1-2 minutes on each side, or until the shrimp turns pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
3. Pour the remaining marinade into the skillet with the shrimp. Allow it to come to a simmer and cook for an additional 1-2 minutes, or until the sauce thickens slightly and coats the shrimp.
4. Remove the skillet from the heat.
5. Shrimp can be sprinkled with herbs. The dish should be consumed hot.

Bon appetit!

More recipes you can find here: dishmagazine.com

#food #mealprep #meal #recipe #shrimp # 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
Kiev cutlet WITH CHEESE The Kiev cutlet (or Chick Kiev cutlet
WITH CHEESE

The Kiev cutlet (or Chicken Kiev) is a popular dish of Ukrainian origin that has become a symbol of Ukrainian cuisine. It is known for its rich, crispy coating and a juicy interior, typically stuffed with a flavorful dill-butter mixture.

1. Peel the chicken breasts and cut each piece of chicken breast in half lengthwise.
2. Cover the meat with cling film and beat until about 0.5 cm thick. Salt and pepper to taste.
3. Put a piece of butter, chopped dill, and cheese on the piece of meat and form a cutlet.
4. Beat the eggs until smooth, pour flour and breadcrumbs into separate containers.
5. First dip the cutlet in flour, then in beaten eggs, then in breadcrumbs, so that the entire surface of the cutlet is evenly covered with breading.
6. Heat vegetable oil for deep frying.
7. When the vegetable oil is hot enough, put the cutlets in the deep fryer and reduce the heat to below medium.
8. Turn cutlets constantly so that they cook evenly, about 10 minutes (but do not overcook, the breading should be golden), then remove the cutlets from the deep fryer and put them in the oven for 7 minutes at 390 °F (200 °C).
9. Remove the cutlets from the oven. Serve hot with mashed potatoes or baked vegetables of your choice.

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

#recipe #food #meal #mealprepideas #chicken #dinner
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
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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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