1Wash your roast, pat dry with paper towels. Rub spices, wrap it up in foil paper, and put it in the fridge for 3 hours.
2In the frying pan, heat up vegetable oil on medium-high heat. Sear the roast on all sides till golden brown. Put the roast into the baking pan, add 1/3 cup of water, cover it with aluminum foil, and put it in the oven at 350 degrees for one hour. After one hour, uncover the roast and broil it for 7 to 10 minutes. Let it rest for 10 minutes before cutting into it. Serve with garlic roast potatoes or mashed with the side of salad of your liking.
Put it back in the oven and broil it till nice and golden.
Prep time: 20 min
Cook: 1 hr
Ready in: 1 hr 25 min
Ingredients
2 pounds of small red potatoes
1 onion
2 small zucchinis
4 cloves garlic
1 stick of butter
1 cup of whipping cream
1 1/2 cheese
1 tablespoon of sesame seeds
Salt and pepper to taste.
Directions
1Wash and dry your vegetables. Cut potatoes and zucchini into bite-size pieces. And put them onto a baking pan: mince garlic, cut onions into small pieces.
2In the frying pan, melt butter and onions and garlic, cook for about 1 minute, take it off the heat and add it to potatoes and zucchini. Add salt and pepper to taste. Mix well, cover it with aluminum foil and roast them for 45 minutes at 450 degrees. When done, pour whipping cream over the potatoes, cover it with cheese and bake it on broiled till cheese melts and turns golden. Enjoy.
Ingredients.
Melt butter and cook onions and garlic for about a minute when butter melts.
Cook it for one minute.
Wash and cut potatoes.
Add onions and garlic.
Add salt and pepper to taste, mix well.
Add zucchini mix well again and bake it for 45 minutes.
Add whipping cream.
And cheese.
Put it back in the oven and broil it till nice and golden.
1Cut all of the vegetables into bite-size pieces. Mince fresh parsley, add everything into a mixing bowl. Add salt and pepper, mix well, wait for ten minutes and enjoy. Great with feta cheese.
1Cut meat into half-inch pieces, cut carrots into long strips, slice your onions, do not peal garlic, just cut off the butt. Wash rice and set it aside. In the nonstick pot, pour oil and put the first white layer of the onion in it. Turn to high heat. We do this because once the peal turns dark brown, we will know that the oil is at the right temperature and hot enough to start adding ingredients
2Now that the first white layer of the onion almost looks burned, we take that out and add our cut onions. Fry the onion till it turns brown. The dark fried onion will give beautiful color to the rice, and by the time the rice is done, onions will be completely dissolved. Add meat, and we will fry it till it’s golden brown, about fifteen to twenty minutes. After the meat is nice and golden, add carrots. And this whole time, we are frying on high-heat. Add garlic, cumin, red pepper flakes, black pepper, bay leaves. While frying your meat and vegetables, don’t forget to stir periodically. We don’t want anything to burn. Mix well and add water and salt. When it starts to boil, cover it with the lid, turn down the heat to medium-low and simmer it for twenty minutes to thirty minutes.
3Add rice and gently spread it in the pot. Do not mix. Just let rice be on top of the veggies and meat. Turn up the heat and let some of the liquid to cookout. Look at the picture for references. Turn the heat to low, cover it with the lid, keep the top closed till rice is cooked through and no liquids are left—about fifteen minutes. Serve hot on a standard large platter with vegetable salads.
Diced onion and shredded carrots.
When it starts to look like this, it is time to cover it with the lid.
Pirozhki are small pockets of dough that are filled with deliciousness than fried in oil. Perfect breakfast food. Dough and stuffing can be made ahead of time and fried in the morning for breakfast or lunch.
