Tumanchik
Quote: toy09

cannot open, leads to the table of contents
vedmacck, thanks.
Better than Manin's Sonadora for fenders NO !!! https://Mcooker-enn.tomathouse.com/@o...on=com_smf&topic=184371.0
toffee
tumanofaaaa, Irish, yes the kartz is certainly good, but I will vote for Morning Pies from Omela.
Leka_s
iris. ka, just on the previous page a link to them was given
Nira
Girls!
I am looking for a recipe for walnut filling for bagels. In childhood, such bagels were made by my mother's friend. Unfortunately, my mother did not ask her for the recipe. And now there is no one to ask. My dream is to bake such.
The bagels were airy, tender, and the filling was delicious! The composition of the filling definitely included walnuts (perhaps fried?), Whipped protein, sugar (or honey?)
Can someone tell me how to make such a filling ...
Mikhaska
Nira, pay attention to this recipe! There the filling in the baked goods is exactly the same as you describe.
nila
Nira, GO HERE
Bagels "Mutaki" Are these you looking for?
Nira
Mikhaska, nila, Thank you!
Much like mutaki! These bagels, it turns out, have their own name: "Baku mutaki". And we just called them "bagels with walnuts".
Crochet
Quote: toy09

Girls, tell me the yeast dough, which can be made in the evening, put in the refrigerator and bake pies in the morning.

I put any yeast dough in the refrigerator, the flight is excellent !!!

I used to clean immediately after kneading, now I let the dough rise and only then I clean it, in my opinion, it works out even better ...

Quote: Sonadora

Any unpaired.

Manyun, based on your words, fridge dough contraindicated not good?

I rarely bring dough on dough now, therefore, all the dough that I put in the refrigerator is safe), but I would remove it on dough without bothering too much ...

toffee
I wound cabbage rolls. Girls, tell me what is better to put out, not in the oven.
vedmacck
Just in a saucepan, pouring broth.
Vinochek
in Mult)
toffee
Vinochek, no multi. It did not take root, and there are a lot of cabbage rolls.
vedmacck, and where to get his darling? Bouillon.
Vinochek
just add water and the broth will come out while cooking.
toffee
For how long? It's just that stuffed cabbage always pops up with me. And do not put anything else in the broth? Well, like mayonnaise, tomato?
vedmacck
Pour enough water so that it doesn't float. Do not add anything, everything is in stuffed cabbage rolls. Bring to a boil - and over low heat.
vedmacck
How can they emerge? They're heavier than water
Maybe you should twist it tighter?
Vinochek
and I always put lavrushka, black and allspice pepper, tomato or tomato paste, and also frying (if not laziness).
Tumanchik
Quote: vedmacck
Don't add anything,
what! Tanyush, and salt and pepper and tomato sauce (just not right away - about 40 minutes later - otherwise there will be gum) and mayonnaise! The water will pull everything out of the cabbage rolls and will be fresh. Do not pour a lot of water - it will start to boil, additional liquid will stand out and pour over the top. Make sure that they boil quietly after boiling, not boiling violently or abated.
Tumanchik
Quote: Vinochek
and I always put lavrushka, black and allspice pepper, tomato or tomato paste, and also frying (if not laziness).
+100000000
vedmacck
Ira, it's a matter of taste, but all sorts of mayonnaise sauces only spoil the natural blueberry "cabbage" taste. Lavrushka with long stewing will only leave bitterness, pepper is put in the filling. So you can just salt it so that the cabbage does not suck all the salt from the filling.
So personally, I love it without anything. It turns out also a diet broth.
But if in the oven - then you can pour sour cream-tomato sauce.
Natalishka
Well, I don’t know: pard: I fry the onion, then chopped carrots and tomato or ketchup.Salt, pepper and water. Cook for 5 minutes. And pour it on the cabbage rolls. I also add water to the saucepan with stuffed cabbage, just to cover it. You can also add a couple of tablespoons of sour cream.
vedmacck
So Irina-Iriska, choose a recipe to your liking and taste
Tumanchik
Quote: vedmacck

So Irina-Iriska, choose a recipe to your liking and taste
Scarlett
Natalishka, give a paw !!!!!! I do that too! And I also add Bulgarian pepper to the frying - fresh in summer, ice cream in winter. Sometimes I do it in half - stuffed cabbage rolls plus stuffed pepper. She reminded me - I'll go into the freezer, I'll get some pepper for breakfast
Natalishka
Tatyana, Yes, bell pepper. True, in winter, not everyone has it: pard: And what kind of gravy is obtained, with bread ...
Vinochek
and you can also cook in a cauldron, not a saucepan.
toffee
I read it carefully and wrote it down. I'll put it out tomorrow. Thank you girls.
Svetta
iris. ka, I always fill the cabbage rolls up to half with boiling water and so I carcass for 20-25 minutes. Then I add the sauce = tomato paste + sour cream + water + salt / sugar to make it tasty and rich. We need a little sauce, there is already more water. I pour it into the stuffed cabbage, gently mix it with some water there, pour 2-4 spoons on top. butter and another 20 minutes carcass. Taste the sauce, add spices as you like. It's sooo tasty !!!
Tumanchik
Quote: svetta

iris. ka, I always fill the cabbage rolls up to half with boiling water and so I carve for 20-25 minutes. Then I add the sauce = tomato paste + sour cream + water + salt / sugar to make it tasty and rich. We need a little sauce, there is already more water. I pour it into the stuffed cabbage, gently mix it with some water there, pour 2-4 spoons on top. butter and another 20 minutes carcass. Taste the sauce, add spices as you like. It's sooo tasty !!!
In and I just like that (I just add some water to the fry), and at the end, on top, a couple of laurel leaves and a crushed clove of garlic! Mlyn! Do I do it tomorrow?
Tumanchik
Quote: Natalishka
Yes, bell pepper.
Girls, I have been buying pepper since autumn (when it is cheap) not in condition. I paint it small and freeze it. Then in winter I pick it out in soups and darlings and in meat ...
alfa20
Oh, and I immediately pour the "raw" cabbage rolls with sour cream-tomato sauce, just so that the top darlings are barely visible. Then the cabbage turns out to be tasty, not sour. And with sugar, I somehow have no friendship in meat or vegetable dishes. Mmm ... I wanted something too. (But now I know what to cook next)
OlgaGera
And I only cook cabbage rolls and cutlets in the oven
I put it on a baking sheet, pour sour cream and into the oven. When they become beautiful, I fold them either in a cartoon or in a pan in layers with onions and carrots. You can add tomato juice and simmer a little.
Maybe there was already a proposal
alfa20
Girls, right now We seem to write a book of recipes for making stuffed cabbage rolls together!
Natalishka
Can you tell me which bell peppers taste better, frozen or dried?
Ikra
And me, and me! ..
Sometimes I make a sour cream-tomato filling (right away, and I don’t bother, I’ve never seen anything bad in cabbage), and sometimes ... I always have a bunch of "legs" from dill and parsley in my freezer just for such a case. Here I line the bottom with these "legs", put the darlings tightly, fill them with boiling water to almost cover them, salt a little and put a piece of butter. And simmer ... simmer, on the smallest fire under a lid, in a cauldron or a rooster (if there is no multi). If they come up, put a saucer on top. Helps.
OlgaGera
Quote: Natalishka
Can you tell me which bell peppers taste better, frozen or dried?
I like ice cream more, more natural
When dried, the smell and taste changes.

Tumanchik
Quote: OlgaGera

I like ice cream more, more natural
When dried, the smell and taste changes.
+1000
Natalishka
Mlyn was upset ... It takes a lot of space for ice cream pepper
Tumanchik
Quote: Natalishka

Mlyn was upset ... It takes a lot of space for ice cream pepper
so no need to scribble it in kilograms. I only take 3-4 peppercorns. I do not crumble coarsely (therefore, it is not necessary to cook for a long time, but add or fry at the end of cooking) and stretch the bag with my hands so that it froze not in a piece, but in a layer. and takes up little space and is easy to pick.enough for the smell of a spoon!
Zena
Quote: Ikra
I always have a bunch of "legs" from dill and parsley in my freezer just for such a case.
similarly !!!
Scarlett
Natalishka, no, not much, I am the same as tumanofaaaa, I do ours, I have more current volumes and I take a whole (cleaned) specially small size, I fold one into one and freeze 10-12 pieces in a bag. True, I have a large, freestanding freezer, but it's not enough for me either
Zena
the girls did not come for the recipe today ... lost temka ... where the change of nickname is discussed ... can you stick your nose ??
Bul
Girls help me find a cake recipe! There, a sand base is poured, then bananas are laid out on an already prepared cake and poured with cream or cream!
Bul
Everything was found by Helen Tim a cake with a very difficult name! Banoffi Pie by Lu_Estrada!
Tumanchik
The girls urgently need a recipe for semolina cream! Urgentoooooo!
vedmacck
So I understand that Nevsky will be with semolina cream?
(I can't help you, I'm a noob in creams)
m0use
tumanofaaaa, Ir, I did it with this, very tasty https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38243.0
Tumanchik
Quote: vedmacck

So I understand that Nevsky will be with semolina cream?
(I can't help you, I'm a noob in creams)
I love the smart ones! Yes, no condensed milk. And there is not enough oil. And the cake is baked. Smell!!!!!! Toka secret

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