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Orange

Discover our vibrant collection of orange recipes and tips, perfect for making the most of this juicy and tangy fruit. From classic orange juice and orange marmalade to creative dishes like orange-glazed chicken and orange-infused desserts, explore a variety of ways to enjoy oranges. Learn how to select, store, and prepare oranges for optimal flavor and texture, including tips for using both fresh and juice oranges in your recipes. Find popular recipes such as homemade orange juice, orange chicken stir-fry, and orange chiffon cake. Get practical advice on incorporating oranges into salads, sauces, and marinades, and explore their health benefits, including high vitamin C content and antioxidants. Whether you’re looking for refreshing beverages, zesty dishes, or sweet treats, our Orange category provides everything you need to make the most of this delicious and versatile fruit.

Orange mint tea

Drinks

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...

Roast duck with orange

Main Dishes

French

Roast duck with oranges is a classic dish that beautifully combines rich, juicy duck with bright, zesty citrus notes. This recipe is a great choice for special occasions and holidays....

Baba with dark chocolate

Baking

French

A delicate and tasty dessert made of yeast dough with a large content of muffin. Baba dessert with dark chocolate has been decorating the traditional holiday tables of Europeans for...

Gluten-free orange cookies

European

You can use honey instead of Jerusalem artichoke syrup. You can use sunflower oil instead of coconut oil.

Cranberry tea

Drinks

Ukrainian

A warming original and tasty drink for your table.

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Dish Magazine

Quick recipes for every day

Dish Magazine is in Washington, United States.

2 months ago

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 #dumplings

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