My Homemade Food Recipes & Tips

Recent Posts: Page 6 of 52

Chopped Pork and Onion Rissoles

June 20th, 2015 in Main Dishes, Pork by Julia Volhina
Chopped Pork and Onion Rissoles

I love this recipe. And if you use boneless country-style pork rib meat as I do and get tender and juicy meat “pancakes”, you will love it too.

Just chop the meat along with onions, mix with eggs and some starch, set it in fridge to marinate and then fry later.

This is one of meals you can prepare everything for some time in advance, and then just fry them right before serving.

Quick Fried Beef with Onions

June 6th, 2015 in Beef, Main Dishes by Julia Volhina
Quick Fried Beef with Onions

This is amazingly quick recipe for fried beef. Perfect dish for when you have some beef frozen up and you need to throw a dinner together quick and easy.

You don’t even need to thaw it all the way, meat will actually be much easier to slice if it is frozen a bit. Just make sure you use sharp knife.

Now, time to cook will depend on the meat cut – the softer meat is the lesser time to cook it will require. Just try from time to time until it is soft enough.

Cucumber and Dill Salad

May 23rd, 2015 in Salads, Sides by Julia Volhina
Cucumber and Dill Salad

This is my recipe for so called Polish Cucumber salad: simple salad with cucumbers, fresh dill and marinated onions.

Marinating onions makes them less bitter and removes most of that onion breath smell therefore this salad is great for parties, cookouts and such.

I am using balsamic vinegar and sour cream as dressing here. If you like, you can replace vinegar with lemon juice, but I somehow like vinegar better.

Fried Meat with Mustard and Eggs

May 9th, 2015 in Beef, Chicken, Main Dishes, Pork by Julia Volhina
Fried Meat with Mustard and Eggs

The magic of this recipe is in the fact that you can prepare everything for it a day before and then just fry the meat when the time is right.

You can actually store marinated meat in fridge for longer and just fry a portion you need every time you need it, which may save time eventually.

Results may vary depending on the taste of mustard you use. So use the one you like :).

The same goes for peppers – I used a mixture I had on hands: red pepper, black pepper, white pepper, coriander, etc, but you can use whatever you like the most.

Choose softer cut of beef for this recipe, pork or chicken may work too.

Scalloped Potatoes with Parmesan

April 25th, 2015 in Main Dishes, No-meat, Sides by Julia Volhina
Scalloped Potatoes with Parmesan

Creamy potato and parmesan cheese casserole which can be served as a side or a main dish.

It is pretty easy to do, and can be a great choice if you need to bring something with you to a cookout.

Left overs can be easily stored in fridge and re-heated in microwave.

Simple Fried Shrimps

April 11th, 2015 in Appetizers & Snacks, Fish, Main Dishes by Julia Volhina
Simple Fried Shrimps

Simple recipe to fry shrimps. I cooked shrimps in shell, but cleaned ones will work for this recipe as well.

Make sure you don’t overcook shrimps (turn them over as soon as meat becomes white), or meat will turn hard and shrimps will be hard to clean.

You can also use garlic oil instead of cooking garlic with oil, if you have it on hand.

Beef Liver with Sour Cream

March 28th, 2015 in Beef, Main Dishes by Julia Volhina
Beef Liver with Sour Cream

Let’s bring liver back to the table: for as nutritious as it is, it doesn’t get nearly enough of the spotlight.

This easy recipe will help you to add all the goodness beef liver has into your diet.

I noticed that in US it is easier to find pre-sliced and cleaned liver, but in case you buy a whole piece, you will need to clean it, remove hard vessel parts and slice it up before continuing with the recipe.

Liver tastes great with boiled buckwheat, this is my first choice for a side dish for any main course with liver.