Recent Posts: Page 59 of 59
Fried Broccoli Side Dish
January 4th, 2009 in Sides by Julia Volhina
You may want to try frying broccoli in eggs and flour if you find taste of boiled ones not that exciting. It is not much harder to prepare but it has more rich taste.
Amount of eggs and flour will depend on size of broccoli crowns, so numbers I’ve listed are approximate.
In this recipe plain flour can be replaced with bread crumbs or a mix of bread crumbs and parmesan cheese if you are adventurous.
Serve fried broccoli as a side dish or an appetizer.
Green Tuna Salad
January 3rd, 2009 in Salads by Julia Volhina
This good, nutritious and light salad with tuna and lettuce is an easy way to watch your weight without feeling hungry all the time.
Tuna is great source of protein and can also provide with omega-3 fatty acids if canned properly, so check the label on the can before choosing it for the salad.
Green tuna salad is pretty easy and fast to do, great choice for lunch or light dinner.
Crab Sticks and Rice Salad
December 28th, 2008 in Salads by Julia Volhina
Everybody who tried my crab stick salad fell in love with it after first bite. Now I have no problems deciding what to bring to the party.
This salad is easy and fast to do and the taste is just great. Try it, you will like it!
How to Prepare Boiled Rice for Salad
December 28th, 2008 in Tips, Advices & How-to by Julia Volhina
Boiled rice is a part of a lot of salad recipes. It is important to prepare it right and let it cool down before you mix it with other ingredients of your salad. This article shows how I usually prepare boiled rice for the salad.
How to Make Hard Cooked Eggs
December 26th, 2008 in Tips, Advices & How-to by Julia Volhina
Hard cooked eggs are part of a lot of salad and appetizer recipes. You can also use as sandwich ingredient or each just with salt and mayonnaise. Use this recipe to prepare hard eggs in the right way – without blue ring around yolk.
How to Prepare Boiled Potatoes, Carrots, Beets for Salad
December 26th, 2008 in Tips, Advices & How-to by Julia Volhina
Sometimes you need to boil vegetables such as potatoes, carrots or beets for your salad. This article will help you to to make it in the right way. Make sure your vegetables still contain all important nutrients after boiling.
Carrots and Stewed Mushrooms Salad
December 26th, 2008 in Salads by Julia Volhina
Here comes the first recipe of this blog: step-by-step photo recipe of amazing and nutritious salad with carrots and mushroom sauce.
This salad is a perfect dish itself, there is not meat used to prepare it, just a lot of mushrooms and vegetables, however it can be served as a side dish for any meat, poultry or fish main dish if you like.
Carrots and Stewed Mushrooms Salad tastes good as warm as well as cooled, leftover can be easily stored in fridge. Hope you will like it!