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Drinks

Dive into the refreshing world of drinks with our extensive collection of recipes and tips. From classic cocktails and revitalizing mocktails to soothing teas and invigorating smoothies, explore a variety of ways to quench your thirst and enhance your gatherings. Discover how to craft the perfect beverage, whether you’re mixing, blending, or brewing. Get inspired with unique drink recipes, such as signature cocktails, fruit-infused waters, and nutrient-packed green smoothies. Find out how to choose the best ingredients and garnishes, and learn techniques for achieving the ideal balance of flavors. Explore tips for serving drinks, including presentation ideas and pairing suggestions, and discover how to make beverages for special dietary needs, like sugar-free or alcohol-free options. Whether you’re hosting a party or simply enjoying a quiet moment, our Drinks category offers everything you need to elevate your drink-making skills and enjoy delicious, refreshing beverages.

Mai Tai cocktail

  • Cocktails
  • American American
The cocktail is believed to have been created in the 1940s, with competing claims from two legendary bartenders: Victor J. “Trader Vic” Bergeron, who allegedly invented the drink at his...
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Orange mint tea

  • Drinks
  • European European
This versatile drink not only tasty but also offers a wealth of health benefits. The vitamin C from the oranges supports the immune system, while mint aids digestion and adds...
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Ginger lemon honey syrup

  • Drinks
  • European European
Health Benefits of Ginger, Lemon, and Honey Syrup Ginger, lemon, and honey come together to create a delicious and health-boosting syrup that is not only versatile in its uses but...
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Tequila Sunrise cocktail

  • Cocktails
  • American American
The Tequila Sunrise is a vibrant and refreshing cocktail known for its beautiful gradient of colors, resembling a sunrise. This classic drink combines tequila, fresh orange juice, and grenadine syrup,...
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Mojito cocktail

  • Cocktails
The mojito is believed to have originated in Cuba, with its roots tracing back to the 16th century. The original version, known as “El Draque,” was a mix of aguardiente...
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Herbal tea

  • Drinks
  • European European
Mint and linden tea, sweetened with honey, is a natural remedy that promotes relaxation and reduces stress, making it an ideal choice for winding down after a long day. The...
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Watermelon banana smoothie

  • Drinks
  • European European
Indulge in the refreshing and creamy blend of our Watermelon Banana Smoothie, a perfect harmony of juicy watermelon and sweet banana. This smoothie is not only delicious but also packed...
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Watermelon peach smoothie

  • Drinks
  • European European
This smoothie is not only a treat for your taste buds but also a nutritional powerhouse, rich in vitamins A and C, which support healthy skin and boost your immune...
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Watermelon smoothie

  • Drinks
  • European European
Watermelon smoothie combines the juicy sweetness of ripe watermelon with the zesty tang of lemon, creating a balanced and refreshing flavor profile. Rich in vitamins A and C, this smoothie...
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Basil ginger lemonade

  • Drinks
  • European European
Basil-ginger lemonade is a wonderful refreshing and piquant drink that quenches thirst well on hot summer days. If you prefer a less sweet drink, you can reduce the amount of...
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Quick recipes for every day

Quick tom yum soup WITH SHRIMP AND COCONUT MILK P Quick tom yum soup
WITH SHRIMP AND COCONUT MILK

PREPARING INGREDIENTS FOR SOUP

1. Boil chicken broth; for this soup you need approximately 1 liter. I left a link to the chicken broth recipe in the description.
2. Wash and peel the shrimp.
3. Wash and coarsely chop the mushrooms. You can use shiitake mushrooms, but I use button mushrooms in this recipe.
4. Wash and cut the cherry tomatoes in half.

PREPARING SOUP

1. Place a thick-bottomed pan on the fire, add coconut oil or other fragrant oil to your taste.
2. Throw chopped garlic and pre-chopped mushrooms into the pan.
3. Fry the mushrooms until golden brown, but do not overcook, now add the cherry tomatoes.
4. Add tom yam paste, fish sauce, palm sugar, lime juice and coconut milk.
5. Now add the chicken broth preheated to a boil.
6. When the chicken broth and mushroom mixture comes to a boil, reduce the heat to low and add the shrimp.
7. Cook the soup until the shrimp turn pink, as soon as the shrimp are no longer transparent, turn off the soup.
8. Pour the tom yam soup into serving bowls and garnish with fresh cilantro leaves.

Bon appetit!

More recipes you can find here: dishmagazine.com

#mealprep #recipe #tomyum
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
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
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.
2 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
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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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