image_print

Pan-Fried Garlic Prawns

May 28, 2013 · by · 9 Comments
DSC_2900
image_print

DSC_2900

This is one of the easiest pan-fried prawn/shrimp recipes that is remarkably delicious.Well seasoned prawns/shrimp  are fried with onions then tossed with more fresh onion and jalapenos.The result is sweet,juicy,garlicky,and slightly spicy.Yum!It’s all time favorite in my family.

Print
Pan-Fried Garlic Prawns

Ingredients

  • 2lbs prawns or wild shrimp shell on*
  • 6 garlic cloves
  • salt and pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon old bay seasoning (optional)
  • 1 onion sliced in to thick slices
  • 1-2 jalapenos sliced
  • 2/3 cup corn starch
  • 1/2 cup + more if needed high heat oil (I used avocado oil)
  • Optional-
  • chili powder or chili flakes to add more heat.
  • chopped scallions.
  • * You can use shell-off kind too

Instructions

  1. In a large bowl,combine prawns/shrimp,salt,pepper,onion powder,garlic powder,(optional;chili powder or flakes,old bay seasoning.)1/2 of sliced onion,1/2 of sliced jalapenos and corn starch.Set a side.
  2. In a another bowl, combine the rest of the onion and jalapeno. Or scallions with jalapeno or even both.
  3. Heat a wok or frying pan on high heat.Add oil and let it heat up.When the oil is really hot,fry prawns in batches on both sides. (about 3-4 batches).
  4. Place fried batch of prawns in to the bowl with onion and jalapeno and mix. Mix prawns every time when adding another batch.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/pan-fried-garlic-prawns/

Filed Under: appetizer, Dinner, easy recipes, lunch, Main course, simple recipes · Tagged: , , , , , , , , , , , ,

Baby Dutch Potatoes with Onions and Dill

May 22, 2013 · by · 1 Comment
DSC_2347
image_print

DSC_2347

 

Print
Baby Dutch Potatoes with Onions and dill

Ingredients

  • Yellow dutch potatoes*
  • 1 large onion chopped or thinly sliced
  • 1 1/2 sticks salted butter (about 10-12 tablespoons)
  • 2 tablespoons olive oil
  • fresh chopped dill
  • salt
  • *You can substitute for red potatoes,yukon,or russet potatoes(peeled). Make sure to slice the potatoes in half or fourths.

Instructions

  1. Place washed potatoes in a cooking pot.Fill pot with water to cover potatoes.Bring to a boil and season with salt.Reduce heat to low. Cook until the potatoes are tender.
  2. In a skillet or saute pan,Heat oil and butter on medium heat.Add onions and saute until caramelized and golden brown in color.
  3. Turn off the heat and mix in chopped dill.
  4. Drain the potatoes and transfer to a serving dish.
  5. Pour sauteed onions with butter over the potatoes and serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/baby-dutch-potatoes-with-onions-and-dill/

Filed Under: Dinner, easy recipes, healthy, lunch, Main course, russian, simple recipes · Tagged: , , , , , , , , , ,

Loaded Baked Potato Soup

January 17, 2013 · by · 2 Comments
dsc_1457
image_print
What can be more satisfying on a cold winter day then a comforting creamy bowl of soup.
This soup is very delicious and calorific at the same time. One of my families favorite soups. I like to add kale to this soup, a little something nutritious,but its totally optional.For vegetarians you can substitute chicken broth for vegetable broth and omit bacon.
Ingredients:
7 potatoes or 3-4 baking potatoes (baked,peeled and cubed)
3 apple wood smoked bacon
1/2 onion chopped
1 carrot peeled,and cut into rounds
1 celery stalk chopped
7 cups chicken broth( for homemade recipe below)
1/2 cup heavy whipping cream
2/3 sour cream
2 garlic cloves
3 tablespoon flour
2 tablespoon butter
1 tablespoon oil
4-5 green onions sliced plus more for garnish
1 cup cheddar cheese shredded
salt & pepperOther optional ingredients:
Hot sauce
Chopped kale, broccoli(steamed), or cauliflower (steamed.

For garnish:
sliced green onions
shredded cheddar cheese
sour cream
bacon
crispy potato skins

Chicken broth:
Fill a big cooking pot with water.Bring water to a boil.Rinse the chicken and place it in the boiling water.Add onion,carrots,bay leaves and about 1 tablespoon of salt (I use Himalayan pink salt, you might need more or less with other types).
Bring it to boil again and reduce to low. Cover with lid but not all the way.Let it cook for about 2 hours.Check for salt and add more if needed.

Directions:
In a dutch oven or other pot,heat oil and butter on medium heat.
Add onions and garlic.Saute onions for 4-5 minutes and add carrots and celery.
while that’s cooking….

In a frying pan, cook bacon until brown and crisp.
Transfer bacon to a plate lined with paper towel.
Crumble the bacon into pieces.

Add flour to the pot with vegetables and stir well.
Gradually,add broth by drips at first and stir until smooth.
Take a little amount of broth (about 1/2 cup) from the pot and carefully add to sour cream.
Throw in the potatoes,bacon and green onions.
Add cream.
Cook for about 8-10 minutes.
Carefully add sour cream and cheese.
Season with salt and pepper as needed.
Throw in any other optional ingredients listed above and remove from heat.
Serve in a soup bowl with optional ingredients listed above.

Print
Loaded Baked Potato Soup

Ingredients

  • 7 potatoes or 3-4 baking potatoes (baked,peeled and cubed)
  • 3 apple wood smoked bacon
  • 1/2 onion chopped
  • 1 carrot peeled,and cut into rounds
  • 1 celery stalk chopped
  • 7 cups chicken broth( for homemade recipe below)
  • 1/2 cup heavy whipping cream
  • 2/3 sour cream
  • 2 garlic cloves
  • 3 tablespoon flour
  • 2 tablespoon butter
  • 1 tablespoon oil
  • 4-5 green onions sliced plus more for garnish
  • 1 cup cheddar cheese shredded
  • salt & pepper
  • Other optional ingredients:
  • Hot sauce
  • Chopped kale, broccoli(steamed), or cauliflower (steamed.
  • For garnish:
  • sliced green onions
  • shredded cheddar cheese
  • sour cream
  • bacon
  • crispy potato skins
  • Chicken broth:
  • Fill a big cooking pot with water.Bring water to a boil.Rinse the chicken and place it in the boiling water.Add onion,carrots,bay leaves and about 1 tablespoon of salt (I use Himalayan pink salt, you might need more or less with other types).
  • Bring it to boil again and reduce to low. Cover with lid but not all the way.Let it cook for about 2 hours.Check for salt and add more if needed.

Instructions

  1. In a dutch oven or other pot,heat oil and butter on medium heat.
  2. Add onions and garlic.Saute onions for 4-5 minutes and add carrots and celery.
  3. while that's cooking....
  4. In a frying pan, cook bacon until brown and crisp.
  5. Transfer bacon to a plate lined with paper towel.
  6. Crumble the bacon into pieces.
  7. Add flour to the pot with vegetables and stir well.
  8. Gradually,add broth by drips at first and stir until smooth.
  9. Take a little amount of broth (about 1/2 cup) from the pot and carefully add to sour cream.
  10. Throw in the potatoes,bacon and green onions.
  11. Add cream.
  12. Cook for about 8-10 minutes.
  13. Carefully add sour cream and cheese.
  14. Season with salt and pepper as needed.
  15. Throw in any other optional ingredients listed above and remove from heat.
  16. Serve in a soup bowl with optional ingredients listed above.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/loaded-baked-potato-soup/

Filed Under: Dinner, easy recipes, lunch, simple, simple recipes, Soup, vegetarian · Tagged: , , , , , , , , ,

Asian Noodle Salad

November 2, 2012 · by · 3 Comments
dsc_0157
image_print

This vegetarian Asian noodle salad is light and healthy with lots of flavors. Peanuts and vegetables give a nice crunch to soft noodles and the dressing is just perfect with out being overpowering.

Dressing:

1/2 cup seasoned rice vinegar
2 tbsp. olive oil
1 tsp.sesame oil
3 cloves garlic minced
2 tsp. soy sauce
2 tsp. sugar
1-2 tbsp. Sriracha sauce *

* optional

Combine all the ingredients. Let sit for atleast 1 hour to let flavors combine.

Salad:

1 handful cilantro leaves ,chopped
1 handful basil leaves, chopped*
4 green onions,diced finely
1/2 red bell pepper,julienned
1/2 yellow bell pepper, julienned
1 cup of shredded carrots
1/2 cup toasted peanuts
1/2 lb. whole wheat spaghetti noodles (cooked)
1 handful of sugar snap peas*
1 teaspoon toasted sesame seeds*

* optional

Prepare all the vegetables and cook the noodles. Rinse the noodles with cold water and drain.
Add the vegetables and peanuts.
Mix the dressing then add to the salad. Stir and serve.

This recipe was adapted from For the Love of Cooking.

Print
Asian Noodle Salad

Ingredients

  • 1/2 cup seasoned rice vinegar
  • 2 tbsp. olive oil
  • 1 tsp.sesame oil
  • 3 cloves garlic minced
  • 2 tsp. soy sauce
  • 2 tsp. sugar
  • 1-2 tbsp. Sriracha sauce *
  • * optional
  • Combine all the ingredients. Let sit for atleast 1 hour to let flavors combine.

Instructions

  1. Salad:
  2. 1 handful cilantro leaves ,chopped
  3. 1 handful basil leaves, chopped*
  4. 4 green onions,diced finely
  5. 1/2 red bell pepper,julienned
  6. 1/2 yellow bell pepper, julienned
  7. 1 cup of shredded carrots
  8. 1/2 cup toasted peanuts
  9. 1/2 lb. whole wheat spaghetti noodles (cooked)
  10. 1 handful of sugar snap peas*
  11. 1 teaspoon toasted sesame seeds*
  12. * optional
  13. Prepare all the vegetables and cook the noodles. Rinse the noodles with cold water and drain.
  14. Add the vegetables and peanuts.
  15. Mix the dressing then add to the salad. Stir and serve.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/asian-noodle-salad/

Filed Under: asian, dressings, easy recipes, healthy, light, lunch, Salad, simple recipes, vegetarian · Tagged: , , , , , , , , , ,

Russian Potato Piroshki

September 23, 2012 · by · 33 Comments
Russian Potato Piroshki with Moms famous dough recipe-Пирожки
image_print

Traditional potato Piroshki with caramelized onion and fresh dill are authentic Russian food that is still celebrated the most.Its a hand pie out of fluffy soft dough and potato,caramelized onion, and dill filling.

This soft and fluffy dough recipe for piroshki comes from my mom. When making food like piroshki,pelmeni,manti or vareniki, we like to get together with mom and sisters at her house and make them together and just talk and drink some tea or coffee. The time runs much faster especially with pelmeni and vareniki and it brings so much childhood memories when we always used to make them with mom when growing up.

Dough recipe:
2 cups warm milk
4 cups + 8 heaping tablespoons flour
2 eggs
2 tablespoon sour cream
2 tablespoons oil
1 tablespoon yeast
1 1/4 teaspoon salt
1/4 teaspoon sugar

Directions:
In a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and 8 tablespoons flour.

Cover and set a side for about 10 minutes.It should rise and be foamy.

While it’s rising, In a large mixing bowl whisk or use a hand mixer to mix 1 cup warm milk,sour cream, oil, eggs,salt.
Add 2 1/2 cups flour and mix/whisk.
Add the foamy yeast mixture.

Mix/whisk and add the rest of the flour and mix carefully.

Cover the bowl with plastic wrap and place it in the warmest area. I like to cover it with a blanket on top to keep it warm and rise quicker. It should double in size.( about 1 hour)

Potato filling with mushroom:
5 potatoes peeled and cooked in salted water
1 med or 2 small onions chopped
1 stick butter (118 grams)
2 tablespoons olive oil
1 1/2 cups dry shiitake mushrooms soaked in boiling water,drained and cut in pieces.
salt and black pepper
2 tablespoon finely chopped dill(optional)

Directions:
Heat a saute pan on med-high heat.
Add olive oil and butter.
When butter melts add onions.
Saute onions until they will have a caramel color.
Add mushrooms and cook for another 5 minutes stirring occasionally.
Add salt and fresh ground pepper to taste.
Add dill if desired.

* Omit mushrooms if you don’t like them.

Steps in making Piroshki:
Note: The dough will be sticky, I like to apply oil on my hands so the dough won’t stick to them.

Cut a piece of dough in size of tennis ball and place it on well floured board or surface.
Using your fingers stretch the dough a little.
Place about 1 1/2-2 tablespoons of filling.

Carefully pinch the sides together.

Place it on well floured board or baking pan seam side down. Continue with the rest of the dough.

Heat a frying pan with lots of oil on med-high heat.

Place piroshki seam side down and deep fry piroshki in batches turning them over once.
Line a large plate or a bowl with paper towel and place fried piroshki to drain.

If you like garlic then here is another step for you;
Melt about 2 tablespoons salted butter with 7-8 crushed garlic.
*You can also use olive oil or a combination of both.
And either dip your pirozhok in the garlic and butter or
mix piroshki in a bowl with garlic and butter.
I know it’s much more calories but it’s so good!

Print
Russian Potato Piroshki with Moms famous dough recipe-Пирожки

Ingredients

  • Dough recipe:
  • 2 cups warm milk
  • 4 cups + 8 heaping tablespoons flour
  • 2 eggs
  • 2 tablespoon sour cream
  • 2 tablespoons oil
  • 1 tablespoon yeast
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • Potato filling with mushroom:
  • 5 potatoes peeled and cooked in salted water
  • 1 med or 2 small onions chopped
  • 1 stick butter (118 grams)
  • 2 tablespoons olive oil
  • 1 1/2 cups dry shiitake mushrooms soaked in boiling water,drained and cut in pieces.
  • salt and black pepper
  • 2 tablespoon finely chopped dill(optional)

Instructions

  1. Directions for dough:
  2. 1.In a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and 8 tablespoons flour.
  3. 2.Cover and set a side for about 10 minutes.It should rise and be foamy.
  4. 3.While it's rising, In a large mixing bowl whisk or use a hand mixer to mix 1 cup warm milk,sour cream, oil, eggs,salt.
  5. 4.Add 2 1/2 cups flour and mix/whisk.
  6. 5.Add the foamy yeast mixture.
  7. 6.Mix/whisk and add the rest of the flour and mix carefully.
  8. 7.Cover the bowl with plastic wrap and place it in the warmest area. I like to cover it with a blanket on top to keep it warm and rise quicker. It should double in size.( about 1 hour)
  9. Directions for Onions and mushrooms:
  10. 1.Heat a saute pan on med-high heat.
  11. 2.Add olive oil and butter.
  12. 3.When butter melts add onions.
  13. 4.Saute onions until they will have a caramel color.
  14. 5.Add mushrooms and cook for another 5 minutes stirring occasionally.
  15. 6.Add salt and fresh ground pepper to taste.
  16. 7.Add dill if desired.
  17. * Omit mushrooms if you don't like them.
  18. Steps in making Piroshki:
  19. Note: The dough will be sticky, I like to apply oil on my hands so the dough won't stick to them.
  20. 1.Cut a piece of dough in size of tennis ball and place it on well floured board or surface.
  21. 2.Using your fingers stretch the dough a little.
  22. 3.Place about 1 1/2-2 tablespoons of filling.
  23. 4.Carefully pinch the sides together.
  24. 5.Place it on well floured board or baking pan seam side down. Continue with the rest of the dough.
  25. 6.Heat a frying pan with lots of oil on med-high heat.
  26. 7.Place piroshki seam side down and deep fry piroshki in batches turning them over once.
  27. 8.Line a large plate or a bowl with paper towel and place fried piroshki to drain.
  28. If you like garlic then here is another step for you;
  29. Melt about 2 tablespoons salted butter with 7-8 crushed garlic.
  30. *You can also use olive oil or a combination of both.
  31. And either dip your pirozhok in the garlic and butter or
  32. mix piroshki in a bowl with garlic and butter.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/russian-potato-piroshki/

 

Filed Under: appetizer, lunch, Main course, russian, vegetarian · Tagged: , , , , , , , , , , , , , , , , , ,

Baked Buffalo Wings

September 11, 2012 · by · 4 Comments
Baked Buffalo Wings
image_print

This is a great alternative to regular all time favorite buffalo wings  appetizer. The wings are baked instead of fried which is already cutting off on that extra fat and calories. Want even less calories and fat take of the skin and dip it in the sauce, that’s why I make extra sauce, for that extra dip. If you like them extra hot you can add cayenne pepper to the marinade.

Ingredients:
20 chicken wings, split at joints,tips removed ( total of 40 pieces all together)
12 oz. Franks hot sauce
1 stick butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 tablespoon paprika
salt
3/4 cup buttermilk
3/4 cup flour
Seasoning salt (optional)
celery

Blue Cheese Yogurt Dip:
1 cup plain yogurt or Greek yogurt
¼ cup finely chopped green onions (green part only)
¼ finely chopped red onion
¼ cup crumbled blue cheese (good one)
salt to taste
fresh cracked pepper
Mix all the ingredients in a medium size bowl.

Preheat oven on 400 degrees.
Directions for marinade:
Combine buttermilk, flour, onion powder,garlic powder, salt,pepper,paprika and seasoning salt (optional).
Add and mix it well with the wings.
Arrange wings on the baking/cooling rack and add some water to the bottom of the baking pan.

Place in the oven for 30 minutes.
Turn the wings over and transfer back in to the oven for another 15-20 minutes.

Meanwhile, heat the butter and hot sauce on medium heat in small sauce pan until the butter is melted. Stir to combine the ingredients.

Remove the wings from the rack. Add the sauce and toss well to cover the wings with sauce.
Serve with celery and blue cheese or ranch dressing.

……and EXTRA sauce!!!!
Enjoy!

Print
Baked Buffalo Wings

Ingredients

  • 20 chicken wings, split at joints,tips removed ( total of 40 pieces all together)
  • 12 oz. Franks hot sauce
  • 1 stick butter
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 tablespoon paprika
  • salt
  • 3/4 cup buttermilk
  • 3/4 cup flour
  • Seasoning salt (optional)
  • celery
  • Blue Cheese Yogurt Dip:
  • 1 cup plain yogurt or Greek yogurt
  • ¼ cup finely chopped green onions (green part only)
  • ¼ finely chopped red onion
  • ¼ cup crumbled blue cheese (good one)
  • salt to taste
  • fresh cracked pepper
  • Mix all the ingredients in a medium size bowl.

Instructions

  1. Preheat oven on 400 degrees.
  2. Directions for marinade:
  3. Combine buttermilk, flour, onion powder,garlic powder, salt,pepper,paprika and seasoning salt (optional).
  4. Add and mix it well with the wings.
  5. Arrange wings on the baking/cooling rack and add some water to the bottom of the baking pan.
  6. Place in the oven for 30 minutes.
  7. Turn the wings over and transfer back in to the oven for another 15-20 minutes.
  8. Meanwhile, heat the butter and hot sauce on medium heat in small sauce pan until the butter is melted. Stir to combine the ingredients.
  9. Remove the wings from the rack. Add the sauce and toss well to cover the wings with sauce.
  10. Serve with celery and blue cheese or ranch dressing.
  11. ......and EXTRA sauce!!!!
  12. Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/baked-buffalo-wings/

Filed Under: appetizer, chicken, healthy, light, lunch, Main course, sauce · Tagged: , , , , , , , , , , , , ,

Salmon Cakes with creamy dill sauce

June 2, 2012 · by · 2 Comments
dsc_6346_2
image_print

Ingredients:
2 lbs fresh wild salmon
1 onion chopped
1 egg
1 teaspoon paprika
1 teaspoon cumin powder
1 tablespoon hot sauce
1 teaspoon black pepper
salt to your taste
2 tablespoon fresh finely chopped parsley ( I used Italian)
1 tablespoon lemon juice
1 teaspoon dijon mustard
1 tablespoon mayonnaise
6 tablespoons butter
1/2 cup oil
panko bread crumbs

Directions:
Saute onions with 3 tablespoon butter in a saute pan.
Grind fish,sauteed onions and parsley by using a meat grinder.
Add all the spices,hot sauce,mustard,mayonnaise and egg to the fish.
Mix well to combine all the ingredients.

Form the fish mixture into patties and coat it with panko breadcrumbs.
Heat a skillet with oil and 3 tablespoon butter on medium heat.
Fry the fish patties on both sides. 5-7 minutes per side.
Add more oil and butter if needed.

Sauce:
3/4 heavy whipping cream
3 pieces laughing cow swiss cheese
2 tablespoons finely chopped fresh dill
1 tablespoon lemon juice
salt
1 teaspoon franks hot sauce (optional)

In a small sauce pan on medium heat, bring heavy cream and cheese to simmer.Always stirring until cheese is completely melted. ( about 5 minutes)
Turn off the heat and add salt,lemon juice,hot sauce and dill.Mix well and serve immediately over salmon cakes.

Filed Under: lunch, Main course, salmon, sauce, seafood · Tagged: , , , , , , , , , , ,

Pasta “Navy style” – макароны по-флотски

May 16, 2012 · by · 7 Comments
dsc_5978
image_print

This is very simple and delicious dish for everyday cooking. It got its pasta”Navy style” name from when they served this dish to seamen at marines. It does have a lot of variations, so you may add or omit anything that you like. I use a basic recipe, but if you like you can add more spices like cumin, cayenne or chili.Also you can add bell peppers,herbs and omit tomato sauce.

Ingredients:
1 1/2 lbs ground beef
1 onion chopped
8 0z. tomato sauce
16 0z. fusilli ( or any other pasta of your choice) cooked
1/3 cup oil
salt and pepper
bay leaf
1/2 cup water (or beef broth)

Directions:

Heat a large skillet or pan on medium-high heat.Add oil.
Add meat,season with salt and pepper and cook until all liquid is gone.
Add onions, stir and brown the meat.
Add tomato sauce and bay leaf.
Cook for about 5 minutes and add water or broth.
Let it simmer for 3-4 minutes.
Transfer the cooked pasta in the skillet and mix well.
Turn off the heat and serve.

 

Filed Under: Dinner, lunch · Tagged: , , , , , , , , , , , , ,

Creamy Garlic Chicken Pizza

December 2, 2011 · by · 9 Comments
dsc_0008
image_print

This creamy garlic chicken pizza is favorite pizza in our family.It’s made of creamy garlic sauce, chicken,red onions, green onions and bell peppers (if desired). You can use any type of chicken,cooked,grilled, rotisserie ,and even canned.I also like to add a little bit of smoked mozzarella cheese on top and red pepper flakes.

Toppings:
Your choice of chicken cut in to square bites or pulled apart
shredded mozzarella cheese
shredded cheddar cheese or Colby jack
green onions finely chopped
red onion sliced
your choice of bell peppers(optional)
tomatoes (optional)
Parmesan cheese

Don’t add chicken for meatless/vegetarian pizza.

Ingredients for the dough:
serves 2 (14 inch)pizza crust
dough recipe adapted from Bobby Flay

3 1/2-4 cups flour (preferably bread flour)
1 teaspoon sugar or honey
1 tablespoon instant dry yeast
1 1/2 cups water, 110 degrees F.
2 tablespoons olive oil,plus 2 teaspoons
2 teaspoons kosher salt

Combine the flour, sugar(or honey),salt, yeast in the bowl of stand mixer and combine.While the mixer is running,add the water and 2 tablespoons of the oil and beat until the dough forms into a ball.If the dough is sticky,add more flour, 1 tablespoon at a time,until the dough comes together in a solid ball.Scrape the dough onto a lightly floured surface and gently knead into a smooth,firm ball.

Grease a large bowl with 2 teaspoons olive oil.place the dough in the bowl,and cover with plastic wrap and put it in a warm area.(I cover the bowl with blanket).Let it double in size,about 1 hour.Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces.Cover each with a clean kitchen towel or plastic wrap, and let them rest for 10 minutes.

White sauce ingredients:
8 cloves garlic finely chopped
2 tablespoons olive oil
1 cup heavy cream
1/2 cup 2% milk
2 tablespoons flour
1 teaspoon kosher salt
fresh ground pepper
2 (heaping) tablespoons  ranch ( I used Litehouse brand)*optional
if you like you can add a pinch of each,dried parsley,oregano,thyme
or fresh chopped parsley.

*You can also combine just ranch dressing with garlic.

Heat oil in sauce pan on medium heat.add garlic, cook for about a minute(be careful not to burn it).Add flour and mix until combined well with garlic.slowly add the cream and milk stiring all the time.Add ranch salt,pepper and all dried herbs (optional)

Heat oven to 415 degrees

Spread the dough on to the pizza pan.poke the dough with fork. transfer to the oven, and bake for 5 minutes.
Take it out from the oven.Spread the sauce all over the crust.add some cheese and your desired toppings,and sprinkle with little more of cheese.Bake the pizza for about 5-8 minutes. sprinkle with Parmesan cheese.serve and enjoy!

Filed Under: Dinner, lunch, Main course · Tagged: , , , , , , , , , , , , , ,

P.F. Changs Mongolian Beef

October 17, 2011 · by · 4 Comments
P.F.Changs Mongolian Beefbeef, chinese food, delightsofculinaria.com, mongolian beef, pf changs
image_print

P.F.Changs Mongolian Beefbeef, chinese food, delightsofculinaria.com, mongolian beef, pf changs

 

This is a copycat recipe of P.F. Changs Mongolian beef that tastes as good if not better. It’s a super easy to make Chinese beef dish that is served over rice .

(Adapted from epicurios.com)

serves 4

Ingredients:

½ cup vegetable oil
1 pound flank steak sliced ¼ inch thick slices.( I also used tri-tip,filet mignon)
¼ cup cornstarch
1 large green onions cut in to 2 inch slices

Sauce:
2 teaspoon vegetable oil
½ teaspoon minced ginger ( I strain it, and use the juice)
1 tablespoon chopped garlic
½ cup soy sauce
½ cup water
¾ cup dark brown sugar
Crushed red pepper flakes (optional)

Directions:
Make the sauce by heating oil in medium sauce pan over med-low heat.Add ginger and garlic to the pan and quickly add the soy sauce and water. Before the garlic scorches Add sugar and raise up the heat to medium and boil the sauce for 3 minutes.Add red pepper flakes (optional).remove from heat.

Slice the meat against the grain into ¼ inch slices. Tilt the blade of your knife at about 45 degree angle to the top of the steak so that you get wider cuts.

Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece. Let beef sit for about 10 min.

Heat up the oil in a wok or skillet.Add the beef to oil and saute for about 2-4 minutes or when it begins to darken.stir the meat around so that it cooks evenly.
Add the sauce and cook for another minute. add green onions and crushed red pepper(optional).
Serve over cooked rice

Filed Under: asian, Dinner, Main course · Tagged: , , , , , , , , , , , ,

Cold Summer Soup ”Okroshka”

June 30, 2011 · by · Leave a Comment
dsc_0003
image_print
okroshka
”Okroshka” is a cold soup of diced vegetables and bologna combined with liquid like kvass, diluted kefir, or diluted sour cream and plain yogurt. It’s usually  served during summer hot weather days. My family favorite is with sour cream and plain yogurt, and sometimes with homemade kvass and mayonnaise added when serving.
Ingredients:
3 hard boiled eggs diced
1 big  or 2 small russet potatoes cooked with skin,peeled and diced
¾ pound Russian style bologna diced (or regular bologna)
5-6 radishes cut in half and thinly sliced
½ of English cucumber diced
5 stalks green onion finely chopped
good amount of baby dill chopped
6 cups cold boiled water
2 ½  cups sour cream
16 oz plain yogurt or kefir
salt
Directions:
In a pot combine all diced and chopped ingredients. Add sour cream,yogurt ,salt and water. Mix well. Keep it cold in a fridge.

Print
Cold Summer Soup ”Okroshka”

Ingredients

  • 3 hard boiled eggs diced
  • 1 big or 2 small russet potatoes cooked with skin,peeled and diced
  • ¾ pound Russian style bologna diced (or regular bologna)
  • 5-6 radishes cut in half and thinly sliced
  • ½ of English cucumber diced
  • 5 stalks green onion finely chopped
  • good amount of baby dill chopped
  • 6 cups cold boiled water
  • 2 ½ cups sour cream
  • 16 oz plain yogurt or kefir
  • salt

Instructions

  1. In a pot combine all diced and chopped ingredients. Add sour cream,yogurt ,salt and water. Mix well. Keep it cold in a fridge.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/cold-summer-soup-okroshka/

Filed Under: Dinner, lunch, Main course, Soup · Tagged: , , , , , , , , , , , ,