I am looking for a recipe on our forum

I made a vegetable stew. The simplest: zucchini, onions, carrots, tomatoes. I found fried mushrooms with onions in the refrigerator, threw them in a stew. I baked it. We don't eat, it's not tasty. What else to put in there to eat, and not throw away? Maybe add some sauce?

Arrange the stews in portioned baking dishes, add chopped sausages or sausages, chopped garlic (do not leave on the surface, otherwise it will fry and will give an unpleasant aroma), season with black pepper and dried basil, pour in tomato juice, cover the forms with lids or foil ... Place in a preheated oven, bring the juice to a boil and cook for another 10-15 minutes. Remove the foil, sprinkle with shredded cheese and continue cooking until lightly golden brown or just melted.

[Natalia]

Natalia, but nothing, it happens, figured out now. If you want to save as text, then copy it to a separate file, I also do that.

Blushed like a schoolgirl))

it happens

The question is not quite according to the recipes ...
Can baby puree jars be closed? I open them with my hands, without deforming the lid. Is there any experience with closing them so that they stand well?
I want some kind of tomato sauce in them so that I can open the jar and eat it a couple of times.

[M @ rtochka]

M @ rtochka, Daria, can. But I'm good at closing the Babushkino Baskets baby food jars. There are normal covers. For some reason, from others, everything goes at random.

[Daria]

Daria, I closed. But it depends on the cover itself. If thin type of such, then the lottery

and if such, then it's ok

[Tatyana]

Tatyana, svetta, thanks for the answer!
It seems to me like in the first photo. From under Agusha puree. Honestly, I haven't even seen the second type on children's puree. It looks like full screw caps.

[Daria]

Daria, we have a lot of similar things, I sometimes buy empty jars from people for 1 UAH, I choose with such lids.
I found another photo, like a Russian one

And I also buy baby yogurt for my dad and take it in such bottles just because of the lid

Then I close the sauces in these bottles, it's very convenient.

In-in, it is about such as Sveta showed, and I spoke. And in banks from Agusha I did not succeed. I throw them away ... More precisely, mine, dry land and into blue tanks for recycling (I hope they are recycled, and not buried at the landfill)

Can baby puree jars be closed? I open them with my hands, without deforming the lid. Is there any experience with closing them so that they stand well?

It seems to me like in the first photo. Agusha puree

It is possible, but difficult, because the cover strives to warp and a marriage often occurs. In the 90s, we closed a lot of them (for lack of others).
It is much more convenient to use cans and bottles under twist-off lids.
Twist-off caps are available in sizes: 38, 43, 48, 53, 58, 63, 66, 70, 82, 89, 100, 110 mm, it is better to buy caps in the RTB or RSB version, they have the so-called. "acoustic control button".

as I arrive, I will unsubscribe

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Thanks a lot, everyone! There was not much time for delights, I bought Dolmio sauce, it turned out great.

Together with the dacha we got rare plates. I love them very much.

I do not know where to write, last year I closed the red pepper in oil. I know that eggplants were also covered according to this recipe. Help me find!

[mowgli]

mowgli, Natalia, Not this
Eggplant in oil marinade (for the winter)

Write about recipes in I am looking for a recipe ..
I am looking for a recipe on our forum

Thank you!!! It!!!

Next weekend I plan to cook "Pepper stuffed with vegetables, pickled" at home. Cabbage, onions, carrots are stewed together in oil, bell peppers are blanched, filled with stewed vegetables, and fermented under oppression. Delicious cold sweet and sour snack.

Is there such a dish here on our forum? I have not found. If not, then I can try to put it here ...

[Constantin]

Constantin, even if there is something like that (although I just tried to find it in the catalog - still no), it is still not one to one. Waiting for your recipe!

Waiting for your recipe!

I will try to...

Next weekend I plan to cook "Pepper stuffed with vegetables, pickled" at home. Cabbage, onions, carrots are stewed together in oil, bell peppers are blanched, filled with stewed vegetables, and fermented under oppression. Delicious cold sweet and sour snack.

Yesterday, as promised, this stuffed sauerkraut "muddied". Now you have to wait at least a week until everything is fermented ... Then I'll post the recipe in the "Forum-Catalog of recipes-Stuffed vegetables (recipes)".

Shl. In fact, everything here is so simple and not cunning that from this photo you can figure out a recipe ...

guys! my daughter has atopic dermatitis.

Me too. The constant use of gelatin in any form, a carbohydrate-free diet and a chatterbox that I found in the Bread Maker (I don't remember who, but many thanks) helps:
"In equal parts I mix alcohol, water, ammonia and glycerin (or vodka, ammonia, glycerin) It stings, of course, but after a minute or two it passes. If there are no cracks, then you can spread it once, if there are cracks, then several times in a row until it stops pinching The skin after the talker is silk.
We add water when alcohol is 96% in the composition, and if alcohol (vodka) is 40-50%, we do not add water.
I understand that if you take vodka, then only 1 part, and 2 parts of it. "
I also took propolis tincture instead of alcohol. I can't even believe it helps.)

Girls, tell me, please, a recipe for a very simple wheat or rye-wheat on rye sourdough. To keep the ingredients to a minimum. And in order to manage in a day) and taking into account the fact that the leaven is still young. I finally brought out the leaven, but I was going to feed it for a long time, because there was no free weekend ... And then suddenly tomorrow we will be at home ...

[Swetie]

Swetie, Sveta, I will recommend this bread. I love him very much. Recalculate the sourdough depending on the moisture content, and into its dough ... I made it using reconstituted sekowa baconzyme. Everything is gorgeous. But I always do it with yeast.

Wheat-rye bread on a long dough (kava)

[Svetlenki]

Svetlenki, Svetochka, thank you, no, I won't count it - I have no love with the leaven so much that for two years I stopped even trying to bring it out and bake it all the more
Now I seem to have brought out a good one (although before they were not bad in appearance, I even baked pancakes, only bread in any way), I thought that since the weekend was all busy, I would feed her, and during this time I would prepare thoroughly ... But yesterday I was rushing about according to the recipes in a panic, as a result, at 3 am I put the dough and study Izyuminkin bread in the oven. It seems to be what you need, but there are 69 pages ... in general, it got stuck again ... but wanted in a simple way, it’s dark

I am looking for a recipe where to attach the leftover mashed potatoes ...

Lot?
There are all kinds of mashed potatoes.

Potato zrazy, casseroles. Filling for pies, dumplings. If not enough, then there were bread recipes somewhere.

Potato puff pastry (Vitalinka)

Potato cookies (marlen)

Potato dough "Universal" (Stеrn)

Gulbishnik (ang-kay)

Potato cheesecakes (Tumanchik)

[Venera007]

Venera007, Tatyana, the simplest, favorite dish of my husband, pour the beaten eggs and get an omelet with potatoes
And so casserole, potatoes, zrazy. Nothing else comes into my head

the simplest, favorite dish of my husband, pour over beaten eggs and get an omelet with potatoes

And my!!!

There are not many mashed potatoes left, 5-6 spoons ..I don’t know whether he will eat a drenched egg yet, he is still fussy. Not enough for a casserole. I'm going to look at the recipe for cookies. Thank you! Here are some great ideas you throw up

There are not many mashed potatoes left, 5-6 spoons ..

Into the bread dough. The bread will be delicious and lush

And I love this with mashed potatoes

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8317.0

[Antonovka]

Antonovka, Thanks for the idea

Girls, help me, I forgot the proportions of harvesting raw carrots, peppers, onions, celery with salt, like everything is one to one, but I doubted something, I haven't done it for two years, but now everything is in good quantities and it is urgent to do it.

[Mandraik Ludmila]

Mandraik Ludmila, and the preparation for what? For something specific?
I make vegetable freezes for soups, borscht and just sauces. I do not observe any proportions, I take approximately, so that everything is more or less equally, I cut, shred, grind, into packages with "cigarettes" and into the freezer.

[Buttercup]

Buttercup, I also did not understand why you need a blank? If the soup is either for sauces and main courses, then, like Ilmira, I freeze it in small bags, or in special silicone molds (like donuts). I throw such a frozen washer at the very end of cooking and bring the soup only to a boil.
But I do it without salt. I have a proportion of only 1 kg.
Here's my recipe:

Soup dressing
Every summer and autumn I make this freeze. I put it in all the first courses, side dishes, meat, fish, and much more. The color of the soup becomes colorful, and the smell is summer. Everything is done very simply, there is a lot of dressing - a 4-liter saucepan from one portion. Ingredients: -Onion - 1 kg -Carrots - 1 kg -Bulgarian pepper (preferably in different colors) - 1 kg -Tomatoes - 1 kg -Lots of greens, I usually put parsley and dill. I freeze the rest of the greens separately. Do not be confused by the presence of tomatoes, they become slightly different when frozen, but they give a wonderful taste. Everything needs to be cut into strips and cubes. I pass the carrots through a combine, on a medium grater (almost like in Korean, but you can rub it as you like), I cut the pepper into strips. I cut tomatoes and onions into medium and small cubes. I just cut the greens into small pieces. I mix everything. I put them in ordinary plastic bags and twist the "sausages" (it's more convenient to break off as much as you need later) You can also freeze in plastic containers, but then it is not very convenient to remove portions from them and, importantly, they take up much more space in the freezer. Important! I start this freeze when everything is ready. If this is the first dish, then I put the freeze, wait for it to boil and turn it off immediately. And if the second, then I put the freeze, mix and turn off the gas after a couple of minutes. Bon Appetit!

I sometimes add celery root or parsnips to this dressing. But more often I chop celery and parsnips into strips and freeze them in separate bags.

[Nelya]

Nelya, and I'm without salt (what for is she there)

Yes, Ilmira, I agree! Why do we need extra salt, when you can do without salt. For many years I have not even prepared herbs with salt.

And salt is for those who don't have a large freezer

Girls, help me, I forgot the proportions of harvesting raw carrots, peppers, onions, celery with salt, like everything is one to one, but I doubted something, I haven't done it for two years, but now everything is in good quantities and it is urgent to do it.

I am doing this:
Seasoning for borscht for the winter # 12

[SvetaI]

Girls, the freezer is not rubber, but the underground is large, and there I store these salted vegetables, in all soups instead of salt, almost likeSvetaI showed. Only I have one green celery. Thank you, Sveta!

the underground is big, that's where I store these salted vegetables,

I'm being careful with salt. Itself that has long been accustomed to undersalt, sometimes I can eat not salty dish. But the husband strives to throw a pinch of salt before he has tried the dish. But also, gradually weaning off salting. But I also don't make a salty dressing because I often cook soups from frozen broth.And it can be both salted and not salted (depending on why it was cooked) Then I throw salt at the beginning of cooking, and at the end the added salt may already be superfluous. Well, such am I .... absent-minded
But I also make borsch dressing with salt, especially for borscht. Here I roll it up in jars and store it in the basement.
I do it according to this recipe, I posted this recipe on another forum. This dressing is most convenient for me when I need to make borscht in half an hour. I throw potatoes into the broth, and a jar of this dressing. I used to add cabbage to this dressing, but now I roll up the cabbage separately. Open potatoes and two jars - ready borscht for dinner!

Borsch dressing
5 kg tomato
3 kg of carrots
3 kg of beets
3 kg sweet pepper
200 ml vegetable oil
200 ml vinegar
salt to taste
Pass the tomatoes through a meat grinder and boil for 1 hour.
Add vegetables every hour in the following sequence: chopped carrots, chopped beets with pepper.
Season with salt to taste, bring to a boil, place in sterilized jars and roll up.

And this is another way, both recipes from one book.
METHOD 2: Borscht for the winter

For 1 kg of beets - 1 kg of carrots, cabbage, red tomatoes, 0.5 kg of onions, 0.5 vegetable oil, 2 tbsp. l salt, sugar, 1 tsp citric acid.

Grate beets and carrots on a coarse grater. Chop cabbage, tomatoes and onions. Mix all vegetables. Add vegetable oil, salt, sugar and citric acid and cook for 40 minutes, stirring occasionally. Then spread hot on prepared jars and roll up.
In winter, add 0.5 liters of borscht and potatoes to 2 liters of meat broth. The borsch is ready.

[Nelya]

Nelya, thanks, very interesting. I just remembered, I had a recipe for raw borscht, I have to look in the records.

Waiting for your recipe!

As promised... Bulgarian pepper stuffed with stewed vegetables, pickled. (Kapet)

Tell me, poh, a recipe for some pie or pies, so that you can dispose of the leftover cabbage as an additive to the meat filling, and even better to minced meat.
I remember exactly, I ran through recipes like

Tell me, am, a recipe for some pie or pies so that you can dispose of the leftover cabbage as an additive

necessarily pies?
I have a recipe for meat and cabbage dumplings

Meat and cabbage dumplings "Kolduny" (Olekma)

[Vika]

Vika, I have simple jellied two recipes

Jellied cabbage pie, option N1 (Mandraik Ludmila)

Jellied cabbage pie, option N2 (Mandraik Ludmila)

[Katerina]

Katerina, cool! Thank you!



Mandraik Ludmila, so I need to combine the leftovers of cabbage with meat so that a full meal will turn out
but for the future I will try and suggested. Thank you!

[Mirabel]

Mirabel, here's a great recipe, recently tried: Lazy cabbage rolls with barley and without tomato (tomato paste)

So in these pies and meat, by scrolling in a meat grinder or cutting them smaller, you can stuff everything that is lying in the refrigerator, cheese, sausage, etc.