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
  • Home
  • Tag: fusilli

Fusilli

Dive into the versatile world of fusilli with our extensive collection of recipes and tips. From classic pasta dishes like fusilli with marinara sauce and creamy fusilli Alfredo to inventive recipes such as fusilli salads and baked fusilli casseroles, explore a variety of ways to enjoy this spiral-shaped pasta. Discover how to cook fusilli to perfection, achieving the ideal al dente texture that holds up well in both hot and cold dishes. Get inspired with unique fusilli recipes, such as fusilli with roasted vegetables, spicy sausage and fusilli, and Mediterranean fusilli with olives and feta. Find out how to pair fusilli with a range of sauces, proteins, and vegetables to create satisfying and flavorful meals. Explore tips for storing and reheating fusilli dishes to maintain their quality. Whether you’re preparing a quick weeknight dinner or a hearty family meal, our Fusilli category offers everything you need to make the most of this delicious and adaptable pasta shape.

Pork fusilli

  • Main Dishes
  • Meat
  • Italian Italian
For the pork fusilli dish, choose durum wheat pasta. You can experiment with the ingredients for this dish, use different herbs and spices, add several types of cheese, such as...
Read More

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

Bacon sandwich For an evenly crispy bacon, bake i Bacon sandwich

For an evenly crispy bacon, bake it in the oven instead of frying it. Lay the strips on a rack over a baking sheet and cook at 400°F for 15–20 minutes.

MARINATE ONIONS

1. Wash, clean and cut the onion in half rings.
2. We place the chopped onion in a small deep plate, spray the lemon juice, sprinkle with sugar and salt.
3. Mix well, leave to pickle.

MAKING A SANDWICH

1. Cut off two pieces of chiabatta, grease the cuts with a thin layer of butter and fry in a pan for 2 minutes. Bacon also fry in a pan for 2 minutes until golden crust or in the oven at 400°F for 15–20 minutes.
2. Cut the cheddar into thin slices. Wash and dry the salad leaves well, if desired, tear them arbitrarily with your hands.
3. Grease the fried pieces of chiabatta with mayonnaise and mustard (you can use Avocado cream-sose and pesto sauce instead of mayonnaise). Place slices of bacon, cheese, iceberg leaves, pickled onion and cover with the other half.
4. If desired, place under the grill for 3 minutes to warm up the cheese inside. Cut into portions.

Bon appetit!

More recipes you can find here: dishmagazine.com 

#food #meal #mealprep #bacon #sandwich #recipe #dinner #breakfast
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
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
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
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
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
Follow on Instagram
Comments Box SVG iconsUsed for the like, share, comment, and reaction icons
Cover for Dish Magazine
246
Dish Magazine

Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.
5 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