167 adrakka fragrant Recipes

asparagus, salt, peanut oil (fragrant) or 3 tsp olive oil, shallots, peeled and minced, parsley, finely chopped

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

brown rice, olive oil, onion, chopped, ginger, minced, cumin seeds, coriander seeds, vegetable stock, cilantro, chopped, lemon grass, lime

soy sauce, plum jelly, water, dry sherry, garlic cloves, minced, five-spice powder, pork baby back ribs , cut into single ribs

arugula , picked through, rinsed and spun dry, tomatoes, cut in half, toasted sesame seeds (toast in small skillet for 5-6 minutes, until golden and fragrant), olive oil, red wine, balsamic vinegar, honey (if you have greek thyme you re set!), coriander

olive oil , plus 1 tsp, butternut squash, peeled, seeded (medium, about 2 lb), table salt, ground black pepper, vegetable broth, water, baby spinach, unsalted butter, onions, chopped very fine (about 1 1/2 cups), garlic cloves, minced or pressed through a garlic press (about 2 tsp), arborio rice, dry white wine, parmesan cheese, grated (about 3/4 cup), fresh sage leaves, minced, fresh nutmeg, grated, pine nuts, toasted in small, dry skillet over medium heat until golden and fragrant, about 5 minutes

basmati rice, vegetable oil, onion, thinly sliced, salt, chopped fresh mint, chopped coriander, garam masala, lemon juice, saffron, hot milk

coconut milk, red curry paste, crunchy peanut butter, fish sauce, brown sugar, rump steak (sliced into thin strips), thai basil

chicken piece, basmati rice, dried limes, finely chopped, fresh tomatoes, onions, peeled and diced, garlic cloves, peeled and finely diced, salt, fresh coriander, chopped, olive oil, kabsa spice mix (or use the following spices, 1 tsp cardamom seed, 1 tsp black pepper, 1 tsp cumin), fresh tomatoes, fresh mint, leave, salt, green chili peppers, water

rump steak , cut into very thin strips, cornflour, chinese five spice powder, light soy sauce or 3 tbsp dark soy sauce, broccoli, sesame oil, chopped fresh ginger, garlic clove, finely chopped, red pepper, thinly sliced, green onion, sliced diagonally, sherry wine, water, serve with thai fragrant rice

sunflower oil, boneless skinless chicken, garlic cloves, crushed, thai red curry paste, fresh grated ginger, tamarind paste, fresh lime leaves, sweet potatoes, coconut milk, tomatoes, halved, fresh cilantro, chopped, rice , cooked jasmine or thai fragrant

boneless rib-eye steaks (8 to 10 oz. each, 1-in. thick ) or 4 new york strip steaks (8 to 10 oz. each, 1-in. thick), oil , for coating the grill grate, kosher salt, paprika, dark brown sugar, ground dried ancho chile powder, ground dried chipotle powder, ground cumin, ground black pepper, purchased salsa, unsalted butter , cut into pieces

ripe strawberries, black olives, leaves fragrant fresh basil, red wine vinegar, balsamic vinegar, coarsely milled white pepper, sea salt, sugar, crumbled blue cheese, extra virgin olive oil

microwaveable precooked basmati rice (such as uncle ben s ready rice), chopped red onion, garlic cloves, minced, frozen petite green peas, flavoring and coloring for yellow rice (such as vigo), salt, crushed red pepper, sliced almonds, toasted

bulgur (cracked wheat), uncooked, boiling water, cucumber, peeled, seeded , and cut into 1/2-inch pieces, green pepper , cut into 1/2-inch pieces, tomato, seeded and cut into 1/2-inch pieces, chopped fresh parsley, chopped fresh mint, sliced green onions, fresh lemon juice, olive oil, salt, pepper

vegetable oil, minced peeled gingerroot, crushed red pepper, salt, garlic cloves, minced, chopped fresh cilantro, minced green onions, water

wheatberries, soaked for 4 hours or overnight, kosher salt, olive oil or 2 tbsp unsalted butter, onion, diced, scallions, chopped (white and light green parts only ), ground allspice, ground cinnamon, more to taste, basmati rice or 1/2 cup other long-grain rice, dried currant (don tsp be tempted to leave these out!), chicken or 3/4 cup vegetable stock (low or no-salt please), almonds, toasted (1/3 cup.), chopped fresh flat leaf parsley, grated lemon , zest of, fresh ground black pepper

white-fleshed fish , like monkfish, halibut or 4 lbs cod, filleted and cut into 1 inch cubes, turmeric, salt, lime, juiced, peanut oil, for frying, green chilies, seeded, ginger, peeled and thinly sliced, garlic cloves, peeled and crushed (do not chop, crushing gives the curry better flavor), white onion, thinly sliced, fresh curry leaves, turmeric, coconut milk, solids separated from the liquid, salt, tomato, quartered , plus 1 tomato sliced thinly, for garnish, cooked rice , as an accompaniment