Tumanchik
Girls have lemon, some almonds and Ricotta cheese! This needs to be processed into a confectionery. Chocolate is desirable. The goal is the husband's birthday. What do you advise?
Vinochek
Quote: tumanofaaaa
Well, all the same, one teaspoon of dry yeast - how many grams of fresh?
I would start from 12 g, that is, your piece is just 1 tsp dry.
Yulina
Hello dear Forum users!
Please help me with a recipe, so I want to please my spouse
In his childhood, his mother made thin waffles (which curl into a tube) SOFT. My rolls are always crispy and my husband remembers "mom's soft waffles" every time. Maybe someone knows the recipe, how to make them, no matter how many recipes I've tried, I can't. The mother-in-law no longer remembers not only the recipe, but that she once baked them at all. And my husband still remembers.
Angora
My waffles turn out to be soft if I don't add flour. Try reducing the flour in your recipe.
You can also put the ready-made waffles, which have grown cold, in a plastic bag and store in the refrigerator - they will be softened the next day.
V-tina
Quote: tumanofaaaa
Girls have lemon, some almonds and Ricotta cheese! This needs to be processed into a confectionery. Chocolate is desirable. The goal is the husband's birthday. What do you advise?
This is what I tried 🔗, We really enjoyed
But hands have not reached here yet 🔗recipes% 20desserts% 20with% 20cheese% 20ricotta
Zena
Quote: Yulina
Please help me with a recipe, so I want to please my spouse
I came here with about the same question ...
here is the darkness of recipes ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=68173.0
maybe I like it ... I really was looking for crispy ones ...

and here's more here ..
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=141017.0
Yulina
Quote: Divna
I really was looking for crispy ones ...
Well, if you were looking for crunchy, then you probably got soft before.

Zena
Quote: Yulina
Well, if you were looking for crunchy, then you probably got soft before.
it is not soft but it is not clear what!
I was just looking for that very Soviet taste from childhood ... I saved the recipes but have not tried it yet ...
vernisag
Girlsiiii! Can you please tell me, who knows, a natural casing for sausages, can the remains (1.5 kilometers) be frozen? Or what to do with it? I even opened it, immediately washed it all out of the salt, but it turns out to be soooo much, it remains like that for ten or twenty ... Well, don't throw it away?
vedmacck
I froze, but salty. Washed - I don't know
Can't you put salt again?
vernisag
Oh Tatyana, thanks for responding!
Salt then I will fall asleep, no question. But after defrosting, it does not lose its elasticity, right?
neighbor
Quote: vernisag

Girlsiiii! Can you please tell me, who knows, a natural casing for sausages, can the remains (1.5 kilometers) be frozen? Or what to do with it? I even opened it, immediately washed it all out of the salt, but it turns out to be soooo much, it remains like that for ten or twenty ... Well, don't throw it away?
Yes, you can freeze!
Just today I was preoccupied with the purchase of the shell, and, along the way, the methods of working with it and the storage features. Specialists (that is, those who already use and who have extra .. km ..)) write that the frozen shell is perfectly stored.
True, I decided for myself that it would not be superfluous to sprinkle with salt.Well, this is when I have something to pour and freeze
vernisag
Svetlana, Thank you so much! I'll go unravel it, cut off two meters and freeze it.
Tashenka
vernisag, Irina, only before freezing, you need to properly sprinkle salt inside and out.
lega
I just keep the washed shell in the refrigerator in a jar with a very concentrated saline solution, that is, the salt can no longer dissolve and lies in a heap at the bottom. And nothing happens to the shell.
Irish, I hope you haven't washed all the kilometers inside?
vernisag
Oh, how's it inside? I just poured salt, put it in a bag and threw it into the freezer ...

Galinaif I had seen your message before, I would have done so
Nah, I just washed a piece inside. But there is still a lot left of this piece, I took it off the nozzle, put it on a bottle cork, salted it and put it in the freezer
I pulled it on the nozzle for so long that I pulled it out again, my hand did not rise ...
Tashenka
I usually put the rest in a container in which it is stored in the refrigerator, sprinkle it with salt, stir it so that everything is covered with salt, close it with a lid and store it in the refrigerator or freezer (where there is free space).
vernisag
Natalia., thank you very much, now I will know that the extra kilometers can be saved, otherwise I thought I would have to throw it away
Tumanchik
girls and salt is not necessary. I just keep it in a bag in the freezer. and thaw in plain cold water. I defrost-freeze as needed. nothing happens to her if she is initially good!
Tashenka
I usually don't even have a free corner in the freezer. So I salt it cool again so that you can store it in the refrigerator.
Malva
Girls, save, pamagite! I found on HP a wonderful recipe for thick waffles that crunch, and the next day just like cookies. So, I read the recipe between the lines, someone unsubscribed in the comments that they do it according to this recipe and everyone really likes the effect of the cookies (oh, how bent)). I didn't bother to write down the recipe and successfully lost it. I have already shoveled all the recipes for waffles, but I never found this one ..... Maybe someone knows about this recipe and will throw a reference at me, eh? I remember such a nuance that the dough is pretty dense, I rolled the balls. And yet, the dough needs to be kept in the refrigerator for 2 hours.
I am beautifull
And help me please! I found this recipe: "Ingredients:
Mix 400g of cottage cheese with
Add 250 g margarine (grated)
480 g flour with 1 tsp baking powder
a pinch of salt
Preparation:
Roll out the dough and squeeze out the circles.
Dip each circle on one side in sugar, fold in half with the sugared side inward, dip the resulting semicircle in sugar again and fold the sugar side inward again, dip one side of the resulting triangle in sugar.
Place cookies on a baking sheet, sugared side up, and bake at temp. 180 deg. 25 - 30 minutes until golden brown. "
Question: nothing without an egg? If necessary, how much? I have already mixed cottage cheese with margarine. I know about the fact that first you have to think and ask, and then do and mix. Thank you.
Jouravl
I am beautifullThis is a curd cookie recipe and it is egg free. That's right, bake!
I am beautifull
Okeyushki! Thank you so much! I'll do it.
Vei
I am beautifull, cool, I also baked such cookies yesterday, only the proportions are slightly different)))
Mikhaska
Malvalook Over here... Perhaps this is what you are looking for.
And, if, nevertheless, the recipe is not the right one (although there is a mention of the taste of cookies on the next day in the comments), then type in the search "Viennese waffles".
Malva
Mikhaska, Thank you, Irisha, but this is not him. I will continue to search ...
SchuMakher
Save the virgins! Unas had a theme about art ... Who knows de search ???
gala10
Mashun, about Vivaldi?
SchuMakher
No, there de pictures were guessed and discussed
SchuMakher
Gal, do you remember the International Federation of Journalists, there was some kind of determinant of pictures, or am I confusing something?
vedmacck
Mash, maybe this:
Learning to understand painting

Comrades, we suggest you quickly learn to understand painting.

1. If you see a dark background in the picture and all kinds of suffering on their faces - Titian.
2. If in the picture there are such priests and cellulite even among men, do not hesitate - Rubens.
3. If in the picture the men look like hairy curly women - Caravaggio.
4.If there are many little people in the picture - Bruegel.
5. Lots of little people + a little incomprehensible garbage - Bosch.
6. If you can easily add a couple of fat cupids and lambs to the picture (or they are already there in various configurations) without breaking the composition, it can be:
a) Boucher b) Watteau.
7. Beautiful, all naked and figures like bodybuilders - Michelangelo.
8. You see a ballerina - say Degas. Speak Degas - you see a ballerina.
9. Contrasting, harsh and everyone has such skinny bearded faces - El Greco.
10. If everyone, even aunt, is like Putin - Jan van Eyck.
11. Bright, bright, colorful, colorful - van Gogh.
lega
Quote: ShuMakher
Was there some kind of determinant of pictures or am I confusing something?
Masha, are you by any chance asking about image search?
Lyi
Recently there was a recipe for oyster mushroom chops.
I bought mushrooms, but I can't find a recipe ...
Tell me, plizz ...
Mikhaska
Lyi, there was a recipe, but in the topic about Donetsk, and not as an independent topic.
Here he is
Lyi
Quote: mikhaska
Lyi, there was a recipe, but in the topic about Donetsk, and not as an independent topic.
Here he is
Ira, thank you very much. : rose: I didn't immediately look where the recipe came from. So the century would be looking for him.
Mikhaska
That please! Glad I could help!
deirdre
Can you please tell me who is familiar with the bread called "Cossack"? Gray brick bread, 750 grams, sold a long time ago, was once delicious, with a crispy crust. Before, when they sent for him, I often brought home a gnawed half instead of a loaf. White bread in a bread maker is very tasty, but it looks like a beam and there is something of a blasphemy of it. So I wanted to bungle wheat-rye bread similar to the Cossack. I would be grateful for the recipe
Zena
girls save ...
I open the refrigerator today ... and there kefir is actively building my eyes, winking ... like a hozyavka, look I’ll have a deadline soon ...
and me and your money will fly into the bucket ... well, it hooked me ... I think it's fick for you ...
and I zababashila from half a liter two manna ...
question: what to do with the second half liter ??? where .. in Th his kefir then start up ??? two more manna cannot be mastered.

pancakes were recently ...
do not eat kefir pancakes ..
Leka_s
Zhen, and how about pies? it's just a wonderful dough, although I reduce the sugar many times for a not sweet filling, but I make sure to make 2 servings
m0use
I have kefir worth its weight in gold, I immediately buy a liter of 4, who gape, that's all, kefir went to cottage cheese! And cottage cheese .. mm .. and just with cream, and cheese cakes, and dumplings, and strudel and curd dough.
toffee
And Admin has a recipe for bread on old kefir. I just don't know where ...
Zena
about! I haven't baked bread for a long time ...
went to ROM ...
Crochet
Divna, Evgesh, if such a situevina happens, I immediately send kefir to the freezer, after that I make curd ... and from that curd that you like, then do it !!!

Cheesecakes in the oven finally can be a bomb, I really have never eaten ... but I believe in my family ...

Curd biscuits again, zish, especially salted I love ...

toy09
Girls, tell me the yeast dough, which you can make in the evening, put in the refrigerator and bake pies in the morning. Or can any dough be used like that? Thank you in advance.
Rarerka
Marina, take a look HERE and choose
vedmacck
toy09,
Dough "Unforgettable Khrushchev (French)" (MariV)

I am looking for a recipe on our forum
Did for the new year! Super!
toy09
Quote: Rarerka

Marina, take a look HERE and choose
cannot open, leads to the table of contents
vedmacck, thanks.
Sonadora
Quote: toy09
Or can any dough be used like that?
Any unpaired. After kneading, immediately put it in the refrigerator, and before cutting, let it warm up at room temperature for 1-2 hours.

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