Quick Crescent Rolls with Meat and Cheese

July 20th, 2013 in Appetizers & Snacks by Julia Volhina

I was short on time this couple of weeks having visitors at home and at work. So I didn’t have much time to prepare a recipe in time for today.

It is a bit unusual of me to use “ready-to-use” ingredients in my food, but they save time if you need it to attend to other things.

Crescent dough sold in store makes decent rolls, which are good when you need to cook something to bite fast. So here is one of recipes for these.

I used ham as meat for this recipe, because that is what I had in my fridge. But you can be creative and use cooked bacon, or canadian bacon, or hot dogs, or another sausage, or a combination of these to your taste.

How to Prepare Homemade Bacon Crumbles

July 13th, 2013 in Tips, Advices & How-to by Julia Volhina

I have several recipes using bacon crumbles, so I decided to post step-by-step instructions on how to prepare these at home.

Process is not complicated, and will not take more than 15-20 mins along with cooling down.

Bean, Cucumber and Bell Pepper Salad

July 6th, 2013 in Salad Recipes by Julia Volhina

This is an easy salad with boiled beans, fresh bell pepper and cucumber which can be assembled in under a 15 mins if you are fast with chopping and dicing.

Any kind of beans will work for this recipe, you can also boil beans yourself instead of using canned ones, just let them cool down till room temperature before adding them to the salad.

Fresh green parsley can be substituted for cilantro if you don’t like cilantro or can find it for some reason. But I like taste of bean salad with cilantro the most.

How to Make Quark (Fresh Cheese) from Kefir

June 29th, 2013 in Tips, Advices & How-to by Julia Volhina

This is somewhat easier way to get quark (fresh cheese): it requires less time since you don’t need to sour milk and such, since kefir is used instead.

There is a trade off to that of course, the taste of quark will depend greatly on taste of kefir itself, as well as its fat content. So use good quality kefir to prepare quark.

Note: 2 quarts of low fat kefir will make you about a pound of quark.

Zuppa Toscana (Italian Sausage Soup)

June 22nd, 2013 in Hot Soups, Soup Recipes by Julia Volhina

Zuppa toscana (or italian sausage soup with skin on potatoes, bacon and kale) is one of the reasons I usually go to Olive Garden for. Now with this recipe I don’t have to anymore (but I still can :), they also have neat tiramisu).

This soup has very distinctive italian taste because of spices in sausage. By the way either mild italian chicken meat mix with spices or sausages themselves will work for this recipe. I think meat mix is a bit easier to handle.

Using canned broth for this recipe is easier and saves time, but isn’t absolutely necessary, you can cook the broth yourself.

Serve this soup hot, that way it will provide nice warm feeling especially on cold weather. If you need to reheat the soup leftovers, don’t overheat it, just bring to light simmer and serve.

Fried Rice with Chicken and Vegetables

June 15th, 2013 in Chicken, Main Dish Recipes by Julia Volhina

This is my first attempt on cooking fried rice, one of the website visitors asked for a recipe and I decided to try some out.

I liked the result, but it is hard for me to judge, since fried rice isn’t very slavic food which I am more used to (main trick is to not overcook rice). If you decided to try it too, please let me know how it turned out for you.

By the way, in this recipe amounts of ginger and soy sauce can be adjusted to your taste.

Asparagus Fried with Butter and Garlic

June 8th, 2013 in Side Dish Recipes by Julia Volhina

Asparagus is one of foods I never ate before I came to US, and it seems pretty popular here as a healthy food, probably pretty packed with fiber everybody talks about so much here.

And this is easy way to cook it, you just need to make sure to not overheat butter and garlic.

Younger the asparagus spears require less time to cook. Make sure to cut off hard ends from the bottom all the way till soft part.

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