Interesting recipes and dishes of the world

Interesting recipes and dishes of the world Interesting recipes and dishes of the world

Thai Fried RiceIngredients2 to 3 Thai red chilis, thinly sliced3 tbsp. fish sauce2 tbsp. vegetable oil, divided2 chicken...
16/01/2023

Thai Fried Rice
Ingredients
2 to 3 Thai red chilis, thinly sliced
3 tbsp. fish sauce
2 tbsp. vegetable oil, divided
2 chicken breasts, thinly sliced
Kosher salt
Freshly ground black pepper
1 medium carrot, peeled and diced
4 cloves garlic, minced
4 scallions, white and light green parts cut into 1" pieces
1 tsp. freshly minced ginger
4 c. cooked white rice, preferably day old
3 tbsp. oyster sauce
2 large eggs, beaten
Freshly chopped cilantro, for serving
Lime wedges, for serving
Directions
SAVE TO MY RECIPES
Step 1
In a small bowl, combine chilis and fish sauce. Set aside while you prep the rest of your ingredients.
Step 2
Season chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook, tossing occasionally, until cooked through, about 5 minutes. Remove chicken from skillet and set aside on a plate to keep warm. Drain skillet, if needed.
Step 3
Return skillet over medium-high heat and heat remaining tablespoon oil. Add carrots and cook until softened, 3 minutes. Add garlic, green onions, and ginger and cook until fragrant, 1 minute. Add rice, 3 tablespoons of the fish sauce mixture, and oyster sauce. Toss until rice is well coated, then push rice to one side of pan.
Step 4
On the empty side of the pan, add a little more oil if your pan is dry. Add beaten eggs and scramble with a rubber spatula until just barely set, then combine with rice. Return chicken to skillet and stir to combine.
Step 5
Serve with cilantro, lime wedges, and any remaining fish sauce mixture.

Kung Pao Chicken MeatballsIngredientsFOR MEATBALLS:1 lb. ground chicken2 cloves garlic, minced2 tsp. fresh ginger, mince...
16/01/2023

Kung Pao Chicken Meatballs
Ingredients
FOR MEATBALLS:
1 lb. ground chicken
2 cloves garlic, minced
2 tsp. fresh ginger, minced
2 green onions, thinly sliced
3/4 c. panko bread crumbs
1 large egg, beaten
1 tbsp. low-sodium soy sauce
Kosher salt
Freshly ground Szechuan peppercorns
2 tbsp. vegetable oil
FOR SAUCE:
1/2 c. low-sodium chicken broth
1/4 c. low-sodium soy sauce
2 tbsp. chinese cooking wine or dry sherry
2 tbsp. rice vinegar
1 tbsp. hoisin sauce
1 tbsp. granulated sugar
1 tbsp. cornstarch
2 bell peppers, chopped
10 dried red chilis
4 green onions, cut into 1" pieces
2 tsp. freshly minced ginger
2 cloves garlic, minced
1 1/2 tsp. freshly ground Szechuan peppercorns
Roasted unsalted peanuts, for garnish
Cooked white rice, for serving
Directions
SAVE TO MY RECIPES
Step 1
In a medium bowl, combine ground chicken, garlic, ginger, green onions, and panko. Add egg and soy sauce and season with salt and few good cranks of pepper. Mix until well combined. Form into 16 equal sized meatballs. If mixture is too wet you can wet your hands lightly with water to help roll into balls.
Step 2
In a large skillet over medium heat, heat oil. Add meatballs and cook until golden on all sides and internal temperature reaches 165°, 18 to 20 minutes. Remove from skillet and place on a plate to keep warm.
Step 3
Meanwhile, in a small bowl, combine broth, soy sauce, cooking wine, vinegar, hoisin, and sugar. Add cornstarch and whisk until dissolved.
Step 4
Wipe out any bits from skillet that are too dark. Return skillet over medium heat and add more oil as needed. Add bell peppers and cook until soft, 5 minutes. Add dried chilis, green onions, ginger, garlic, and pepper. Cook until fragrant, 2 minutes more. Add sauce mixture and return meatballs to skillet. Toss to coat meatballs. Reduce heat to a simmer and simmer until sauce is thickened and meatballs are warmed through, 5 minutes.
Step 5
Top with peanuts and serve over rice.

Honey Garlic Glazed SalmonIngredients1/3 c. honey1/4 c. low-sodium soy sauce2 tbsp. lemon juice1 tsp. red pepper flakes3...
14/01/2023

Honey Garlic Glazed Salmon
Ingredients
1/3 c. honey
1/4 c. low-sodium soy sauce
2 tbsp. lemon juice
1 tsp. red pepper flakes
3 tbsp. extra-virgin olive oil, divided
4 6-oz. salmon fillets, patted dry with a paper towel
Kosher salt
Freshly ground black pepper
3 cloves garlic, minced
1 lemon, sliced into rounds
Directions
SAVE TO MY RECIPES
Step 1
In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.
Step 2
In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.
Step 3
Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.
Step 4
Garnish with sliced lemon and serve.

Best-Ever Buffalo Chicken PizzaIngredients1 lb. pizza dough, divided in halfcornmeal, for pan4 tbsp. butter1/4 c. hot sa...
12/01/2023

Best-Ever Buffalo Chicken Pizza
Ingredients
1 lb. pizza dough, divided in half
cornmeal, for pan
4 tbsp. butter
1/4 c. hot sauce (such as Frank's), plus more for drizzling (optional)
1/2 tsp. garlic powder
2 c. shredded cooked chicken
8 oz. ball mozzarella, torn
1/3 c. blue cheese, crumbled
1/4 Red onion, thinly sliced
2 Green onions, thinly sliced
Directions
SAVE TO MY RECIPES
Step 1
Preheat oven to 500°. Brush two large baking sheets with vegetable oil and sprinkle each with a layer of cornmeal.
Step 2
Place butter in a medium microwave-safe bowl. Microwave until melted, 20 to 30 seconds. Whisk in hot sauce and garlic powder until combined. Pour half of the buffalo sauce over chicken and toss to coat.
Step 3
On a lightly floured surface, shape each half of pizza dough into a round ball, then press down the center of each to create a 1/2" crust. With the dough resting on the back of your hands and your knuckles, gently stretch dough out with the help of gravity by moving your hands inch by inch along the crust. Transfer to prepared baking sheets.
Step 4
Add half of the remaining buffalo sauce to each pizza and spread all over the dough (leaving the outer 1" bare). Divide sauced chicken, torn mozzarella, blue cheese, and red onion evenly between the pizzas.
Step 5
Bake pizzas until crust is golden and cheese is melty, 15 to 17 minutes. Garnish with green onions and a drizzle of hot sauce (if using) and serve immediately.

Baked Risotto with Lemon, Peas & ParmesanIngredients4 tbsp. butter1 lemon1 yellow onion, finely chopped2 cloves garlic, ...
09/01/2023

Baked Risotto with Lemon, Peas & Parmesan
Ingredients
4 tbsp. butter
1 lemon
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 c. arborio rice
3 1/2 c. chicken or vegetable broth
1 1/2 tsp. kosher salt
1/2 c. grated Parmesan (2 oz.), plus more for serving
1 c. frozen peas, thawed
1/2 tsp. freshly ground black pepper
Chopped fresh parsley, for garnish
Directions
SAVE TO MY RECIPES
Step 1
Preheat oven to 375°F. Melt 2 tablespoons butter in a Dutch oven over medium-high heat.
Step 2
Using a Y-peeler, remove two 1"-thick strips of zest from the lemon. Add onion and lemon zest to the butter and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in rice, broth, and 1 teaspoon salt. Bring to a simmer, cover, and transfer to the oven.
Step 3
Bake until rice is tender, 20 minutes. Carefully remove the lid and stir in Parmesan, peas, pepper, remaining 2 tablespoons butter and ½ teaspoon salt, stirring until butter is melted and peas are warm. Cut the lemon in half and squeeze half of the juice into the risotto; stir to combine. Remove lemon zest and serve topped with more Parmesan and parsley.

Shepherd's PieIngredientsFOR POTATOES1 1/2 lb. potatoes, peeledKosher salt4 tbsp. melted butter1/4 c. milk1/4 c. sour cr...
07/01/2023

Shepherd's Pie
Ingredients
FOR POTATOES
1 1/2 lb. potatoes, peeled
Kosher salt
4 tbsp. melted butter
1/4 c. milk
1/4 c. sour cream
Freshly ground black pepper
FOR BEEF MIXTURE
1 tbsp. extra-virgin olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 cloves garlic, minced
1 tsp. fresh thyme
1 1/2 lb. ground beef
1 c. frozen peas
1 c. frozen corn
2 tbsp. all-purpose flour
2/3 c. low-sodium chicken broth
Freshly chopped parsley, for garnish
Directions
SAVE TO MY RECIPES
Step 1
Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot.
Step 2
Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season to taste with salt and pepper. Set aside.
Step 3
Make beef mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, garlic, and thyme and cook until fragrant and softened, 5 minutes. Add ground beef, season generously with salt and pepper, and cook until no longer pink, 5 minutes more. Drain fat.
Step 4
Stir in frozen peas and corn and cook until warmed through, 3 minutes more.
Step 5
Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add chicken broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.
Step 6
Top beef mixture with an even layer of mashed potatoes and bake until there is very little liquid visible and mashed potatoes are golden, about 20 minutes. Broil if desired.
Step 7
Garnish with parsley before serving.

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