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Tzatziki with olives and a spearmint garnish, served as meze. Greek-style tzatziki sauce is commonly served as a meze, to be eaten with bread, fried eggplant, or zucchini. [15] Tzatziki is made of strained yogurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, and dill or mint or parsley. [16]
it can be cooked with or without various types of meat; and it can be frozen in the winter and carried as a solid on a trip to be cut up when needed. As a result, by the 10th century shchi became a staple food of Russia, and a popular saying sprang from this fact: "Щи да каша — пища наша."
The FDA recommends consuming frozen cooked fish within four to six months, and smoked fish within two months. And finally, fresh shrimp, scallops, crawfish, and squid can stay in your freezer and ...
Pies can be prepped and frozen raw, then baked as needed. Cookie dough can be stored as individual raw cookies and baked on demand.” “When making cornbread, heat the skillet till a drop of ...
Tzatziki. Ash-e doogh – Iranian Azerbaijani thick yogurt soup; Spas – Armenian matzoon soup; Tzatziki – cold yogurt and herb sauce from Greece and Turkey; Dovga – Azerbaijani yogurt soup; Tarator – Bulgarian cold yogurt soup with cucumbers and garlic; Toyga soup – Turkish yogurt soup; Shakriya – Levantine stew with lamb or beef. [2]
Try a tempting tzatziki Create this classic Greek dip by combining 1 cup of Greek yogurt with one seeded and finely chopped English cucumber, plus garlic, dill and lemon. Use as a dip with warm ...
Cooking method for foods marinated and cooked in vinegar. Popular is the savoro fish dish from Corfu. Sofrito (σοφρίτο) Veal steak slow-cooked in a white wine, garlic, and herb sauce. Souvlaki (σουβλάκι) (Lit: 'little skewer') Anything grilled on a skewer (lamb, chicken, pork, swordfish, shrimp).
The extra fruit can be frozen for winter to make smoothies, pies, and baking. Any surplus veggies can also be frozen in portion bags to pull out and use in soups, as sides, or in casseroles later ...