Tag: dinner (Page 7 of 17)
Boiled Snow Crab Legs with Old Bay Seasoning
January 19th, 2013 in Fish, Main Dishes by Julia Volhina
If you saw frozen snow crab legs in store and wanted to try them, but wasn’t sure how to cook them – this recipe is for you.
It is easy and fast idea for lunch or dinner, assuming the crab legs are sold pre-cooked (have somewhat orange-red color) and only need to be warmed up and seasoned with some spaces to taste.
You can cook raw crab legs like this also, it may require a bit more time for cooking.
Pairs well with warm Lemon Garlic Butter Sauce.
Turkey Breast Roast with Garlic, Paprika and Black Pepper
January 12th, 2013 in Main Dishes, Turkey by Julia Volhina
I think this is last recipe using turkey meat for me for a while. I got a little carried away with it around Thanksgiving.
It is quite easy, but takes about 4.5 hours of time: first to soak turkey breast in salted water, and then to cook it in cooling down oven. So make sure you leave yourself enough of time.
This turkey breast roast tastes perfect served warm with a side dish or cooled down in salad or on sandwich.
Baby Back Ribs with Soy Sauce, Ginger and Leeks
January 5th, 2013 in Main Dishes, Pork by Julia Volhina
In this recipe baby back ribs are first boiled, then fried and then stewed with sauce prepared with leeks, ginger, soy sauce, wine and balsamic vinegar.
It is good way to cook ribs if you don’t have or don’t want to use grill.
Serve ribs warm with side dish of potatoes, pour sauce over ribs.
Roast Turkey Breast with Onions and Herbs
December 15th, 2012 in Main Dishes, Turkey by Julia Volhina
Roast turkey can be served warm with a side dish as a main course, in salad or on sandwich if cooled down.
I used Herbs of Provence mix for this recipe, it includes thyme, marjoram and rosemary. You can use the same or just mix the same herbs to your taste.
Adjust cooking time for breast piece smaller or bigger than mentioned in the recipe.
Juices produced while cooking can be used to prepare sauce for the meat. You can either pour them over the meat or cook them together with flour to thicken them and then chop with hand blender.
Brussels Sprouts in Tomato and Soy Sauce
December 1st, 2012 in Main Dishes, No-meat, Sides by Julia Volhina
I got probably my last catch of brussels sprouts for this year and had to throw away some of it, that is why I only had three quarter of a pound left. If you manage to get whole pound, just increase ingredients proportionally.
In this recipe tomato can be replaced with tomato paste with water, but I like fresh tomatoes more than canned substitutes.
A note: recipe doesn’t call for salt for a reason: the soy sauce is salty enough.
Whole Roast Turkey with Couscous Stuffing
November 21st, 2012 in Main Dishes, Turkey by Julia Volhina
I am publishing this recipe earlier than usual schedule, just in case some of you find it interesting enough to cook for your Thanksgiving dinner.
It was my first attempt to prepare a whole roast turkey. And I must say it was a good one: turkey turned out very juicy, by the way I used cranberry sauce from last week post for this recipe.
If you are using turkey bigger than 11lbs, you may need to adjust cooking time and maybe use meat thermometer (which I never can figure out how to use myself) to make sure meat is properly cooked through.
Cranberry Sauce for Meat
November 17th, 2012 in Sauces & Dips & Spreads by Julia Volhina
Cranberry sauce seem to be one of traditional dishes served on Thanksgiving dinner.
Since I didn’t have many of these (being in US for about 4 years now and not having family here) I had to do a bit of research to find a recipe.
I apologize in advance if the recipe doesn’t look too traditional. Please, feel free to share yours in comments, I promise to try them out!