georgia

This open-faced cheese pie is the version of khachapuri that's the most responsible for putting khachapuri on the map. It is made with yeasted dough which is shaped into an oblong and then filled with a mixture of Imeratian and sulguni cheese, and to which some milk is often added as well to help achieve the right consistency. The assembled khachapuri is shortly baked in the hot oven, and a couple of minutes before it's done, an egg is plopped on top of the cheese. The pie is then returned to the oven, so the egg partially bakes. Adjarian khachapuri is served straight out of the oven with a pat of butter on top which is to be mixed into the filling before eating.

Adjarian khachapuri

DOUGH

all-purpose flour

ml milk, lukewarm

approx.50 ml water, depends on the flour

fresh yeast

salt

g sunflower oil, for greasing

FILLING

Imeruli cheese

sulguni

eggs

An easy slow cooker recipe for a Carolina favorite made with tender stewed chicken and long grain rice. No precooking the chicken and no instant rice &#8211; everything cooks in the crock pot!

Southern Style Crock Pot Chicken & Rice

chicken breasts

(1/2 cup) butter

chicken broth

cream of celery soup

pepper

garlic powder

onion powder

paprika

long grain rice, uncooked

What a great, easy recipe - only four ingredients! You can quickly throw together when you you have drop in company and need a dessert. Loved the crunchiness on the top of the cobbler too.

Georgia Peach Cobbler

sugar

c self-rising flour

can(s) (28 ounces) sliced peaches, undrained

Lish Nelson's Meatloaf

onion

firm white sandwich bread

beef chuck

tomato sauce

black pepper

water

cider vinegar

brown sugar

yellow (ball-park) mustard

Epicurious

Finely chop onion. Cut enough bread into 1/2-inch cubes to measure 1 1/4 cups. In a large bowl lightly beat egg. Add chuck, onion, bread cubes, 1 cup tomato sauce, salt, and pepper and lightly blend with hands until just combined. In a roasting pan form mixture into a roughly 9- by 5-inch loaf and bake in middle of oven 10 minutes.

While meatloaf is baking, in a small saucepan whisk together water, vinegar, brown sugar, mustard, and remaining cup tomato sauce and bring to a boil over moderate heat.

After meatloaf has baked 10 minutes, spoon enough sauce over meatloaf to coat it. Continue to bake meatloaf, spooning more sauce over it after 30 minutes, 1 hour and 10 minutes more, or until a thermometer inserted in center registers 160°F. Let meatloaf stand in pan on a rack 10 minutes. Return sauce remaining in saucepan to a boil and simmer 1 minute.

Lobster Ravioli is a luxurious take on a classic dinner. Homemade raviolis are stuffed with caramelized onions and ricotta cheese tossed in a rich cream sauce made with fresh lobster. It’s an impressive dish perfect for romantic dinners served with the Best Caesar Salad.

Lobster Ravioli

Olive oil

Vidalia onion (peeled and thinly sliced)

ricotta

lemon

Parmesan-Reggiano

Kosher Salt

red pepper

cornmeal

olive oil

water (plus more as needed)

lobster tails

heavy cream

unsalted butter

Kosher salt

In a non-stick medium skillet, set over medium low heat, add a teaspoon or two of olive oil. Add the sliced Vidalia onions to the skillet and add a few pinches of salt. Cover the skillet and allow to cook for about 15 minutes, mixing every now and then. At the 15 minutes mark, uncover and continue cooking, mixing every now and then, until caramelized, about an extra 20 minutes. If needed, add an additional teaspoon or two of olive oil. Remove from the pan and mince up using a knife. Set aside.&nbsp;&nbsp;

To a bowl, combine the ricotta, Parmesan-Reggiano, reserved minced caramelized Vidalia onions, egg, a few pinches of salt and crushed red pepper.&nbsp;&nbsp;

To Make the Filling: 

To a stand-up mixer, with the paddle attachment, add the flour and cornmeal. *You can absolutely do this with a big bowl and a fork, too.* Adding one ingredient at a time, add the egg yolks, oil and water, adding the water, one tablespoon at a time, until the dough comes together.&nbsp;&nbsp;

When the dough turns into a somewhat cohesive ball, turn the dough out onto a lightly floured work surface and knead it until it feels silky smooth, about 5 minutes. The dough is ready if when you stretch it with your hands, it gently pulls back into place.&nbsp;&nbsp;

Shape the dough into a ball then flatten the ball into a disk. Cover the dough and transfer to the fridge for at least 30 minutes.&nbsp;

When the 30 minute is up, remove the ball of dough from the fridge and cut it up into 4 pieces. Let the pieces come to room temperature slightly, being sure they’re covered with a clean kitchen towel as to not dry out.&nbsp;&nbsp;

Roll them into a long oval strip, and then run it through the pasta machine at it’s largest thickness setting (#5). Flip it on the opposite side, flour that side a bit and run it through again. Repeat this, decreasing the size each time (#4, #3 and then finally to #2). I found that #2 was the perfect thickness (1/8-inch thick) for ravioli.&nbsp; &nbsp;

To the first sheet of pasta, add half of teaspoon worth of filling, spacing them about 2-inches a part. Brush the edges of the pasta with a teeny bit of water. Lengthwise, fold over the sheet of pasta and seal on the sides. Using your ravioli stamper, stamp out ravioli shapes. I used this round stamper. Repeat with the remaining balls of dough until you’ve worked your way through all of it. Transfer to a baking sheet dusted with flour and place in the fridge until you’re ready to use it.&nbsp;&nbsp;

If you’d like to freeze some of it, easy! Simply place it on a baking sheet, in one even layer, and transfer to the freezer. When cold to the touch, about 30 minutes, transfer to an airtight freezer-safe container or bag. Cook straight from frozen in sauce or in a pan.&nbsp;&nbsp;

To Make the Ravioli:

To cook the lobster, bring a pot of salted water to a boil. Drop the lobster in the water and cook for 4 to 5 minutes, until the flesh goes from translucent to opaque. Immediately run under cold water. Flip the lobster over and using kitchen shears, slice the inside shell on each side. Pull it back like a tab and then remove the lobster meat. Repeat with the second lobster tail. &nbsp;Chop up the lobster and set aside.&nbsp;&nbsp;

In a medium skillet, add the cream, cubes of butter, lemon zest, a few pinches of salt and black pepper. Bring to a gentle simmer and cook for about 7 minutes. Give it a taste and adjust the salt to your liking.&nbsp;&nbsp;

Meanwhile, bring a pot of salted water to a gentle boil. Drop the ravioli in and cook for about 2 minutes, just until they float to the top. Immediately transfer them to the sauce, along with the lobster. Gently mix everything together and then transfer to a plate. Garnish with a pinch of crushed red pepper and more Parmesan cheese.&nbsp;&nbsp;

To Make the Sauce: 

Super helpful! I’d love to see you how you laid out the kitchen

I think I have died and went to heaven!  This is so luscious and creamy and just flat out wonderful !!! The onion ravioli alone would have been enough, but then you went and put the lobster in the sauce ! I couldn't stop eating it!  So rich and creamy and then the lobster sweet and wonderful!  I'm gonna have to go make some more!!

Top 5 georgia recipes from across the web

The most viewed georgia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Adjarian khachapuri

Southern Style Crock Pot Chicken & ...

Georgia Peach Cobbler

Lish Nelson's Meatloaf

Lobster Ravioli

Top 5 georgia recipes from across the web

The most viewed georgia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Adjarian khachapuri

Southern Style Crock Pot Chicken & ...

Georgia Peach Cobbler

Lish Nelson's Meatloaf

Lobster Ravioli

The most viewed georgia recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine