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beet tops

If leaves - then twist the dolma immediately! And then it can be frozen. It's delicious, awful, at one time, when the dacha was, I grew chard specially for this, and now I buy tops from the market, if I see. Cut the petioles, scald the leaves (to wrap them better), if necessary, fold 2 leaves each, and twirl the dolmushki. When I pour boiling water over the leaves, I then use this water to prepare the dolma itself. The filling is usual, as for stuffed cabbage: minced meat, rice, tomato, favorite spices.
Cut the petioles not very coarsely and freeze for winter soups.

[Scarecrow]

ScarecrowThank you, please!

[Irina]

Irina, Super! Thank you very much! I would never have guessed about the dolma.

Girls, I have a problem, my husband got dental implants and now there are problems with solid food for several months. What can you think of besides pureed soups, cereals, soufflés?

Pates, puddings, casseroles

What can you think of besides pureed soups, cereals, soufflés?

souffle! and hepatic and meat. and fish generally do not need to be chewed.

And you just don't need to chew fish either

[Barmamam]

Barmamam, a blender, a chopper and a regular fine grater ..

Girls, did not notice and butter + a small amount of boiled milk with sugar (you can say condensed milk, in principle) completely melted. Can I fit it somewhere in baking? can go to honey cake? or all. do nothing?

I would calmly stuffed into any baked goods, without hesitation, considering this mixture simply for butter + sugar

I accidentally bought a fillet of Pangasius, I wanted Tilapia.
I hate this fish ... can you make anything edible from it?

[Vika]

Vika, if the fish is not very good for me, I make cutlets out of it.

[notglass]

notglass, Anh, well, the cutlets will be bland .. or what secret is there?

[Mirabel]

Mirabel, yeah, there is a secret, to stuff vegetables there. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=130656.0

[Mirabel]

Mirabel, I rarely buy it either, but I usually do it in the simplest way - I cut the fillet lengthwise into long strips, salt, pepper, sprinkle with lemon, roll it up and pin it with a toothpick. And I put it in a double boiler. And to it I make a creamy sauce - cream, a little flour (fry in butter in a pan), nutmeg, salt, pepper. Put ready-made rolls on a plate, pour over with warm sauce.
Well, or whatever you like. Very tasty with creamy, I ate like that in some restaurant.

[Vika]

Vika, I make sauces for cutlets: either creamy, as Ira wrote, or tomato: tomato paste, water, salt, sugar, pepper, thicken with flour. My tomato is more like.
Minced fish ordinary: fish, onions, salt, pepper, white bread in milk or cream, an egg, much lard (if the fish is dry). The lard also repels the smell of fish.

[Olga]

Olga, Thank you! But the author of the recipe used the princess of the Nile. It's day and night with Pangasius. But I will definitely cook!
Irina, I'm not that rare, I forgot when I bought it the last time I grabbed it, I don’t know, Thanks for the recipe! I will definitely do it. I managed to buy as much as 2 kg, so you can experiment. I readily believe that with a normal fish, it will be yeah! but pangisius ... well, I will try.
And how much is it to cook for a couple? and what side dish? potatoes or rice?

[notglass]

notglass, Anya, thank you! I forgot about salO, because you can also go there ...

[Mirabel]

Mirabel, I did it with any fish fillet, even with pollock. Everything is tasty and juicy due to vegetables.

[Olga]

Olga, Well, great! I will definitely do

I cut the fillet lengthwise into long strips, salt, pepper, sprinkle with lemon, roll up and stab with a toothpick. And I put it in a double boiler.

I have no bells and whistles - just in a double boiler. Roll, obviously, will be much tastier. I liked the idea.
Shl. And I love both Telapia and Pangasius.

[Tatyana]

Tatyana, I also respect Telapia, and pangasius is somehow tasteless, like grass. Here I will cook the cutlets in a double boiler and pangasius will fall in love.

[Mirabel]

Mirabel, I don't remember how much I kept in a double boiler, it was a long time ago.Made on gas, on "camomile". If you have a double boiler or slow cooker, you need to see how much fish fillets they recommend to make, and add another 5 minutes to this time so that the roll is still twisted, and it turns out to be plump.
And any side dish, albeit without it at all, with fresh salad.

Girls, tell me, every day there are pieces of 5-6 raw egg yolks. What to do with them? I already make: noodles, bread, muffins. Maybe some more ideas? That would not be thrown away at least in a day. And the same with steamed, which of them can be prepared?

In yeast buns, only yolks go better, and not whole eggs. Egg white makes the dough heavier.
And in shortcrust pastry, in my experience, yolks marry better than whole eggs.
Well, by the way, it is good to attach boiled yolks to buns. At least the result always pleases me.

[Zhen]

Zhen, freeze? In general, in eggs, I like yolk more than protein, sometimes I fry and gulp half a can of half a liter at a time. But if you constantly do this, you can crow

Girls, and if you skip the pike fillet twice through the fine grate of the meat grinder, the small bones will grind? I have no strength to choose with my hands. ((

[Omela]

Omela, Why are you not sleeping? They'll grind stopudovo, especially twice. You have a pike, not a crocodile, no? I used to often stuff a pike, and I have one thing lying around in the cold - go choll, defrost it ... or even relax for a while ... Yesterday at eight in the evening I climbed around the apartment with a heartbreaking question - to wash the floors or go to bed. I jumped to the call with the order - I went to bed at one o'clock with unwashed floors, and today they don't wait until tomorrow

Tanya, thanks, I'll try. I don’t like pike because of the bones, but I don’t like to throw it away.) I’m on the road, not sleepy.)

[Little]

Little, I love the current pike if it is small - up to 20-25 centimeters, and then it is dry for me, the current for stuffing or kakleta suits. Therefore, I stuff it, necessarily adding lard and a lot of frying, otherwise it doesn't taste good to me (I always shove lard into fish cutlets). The current sho came - do you twist the fish on the way? on what?

[Omela]

Omela, and if with knives in a combine? I think that in general they will be in the trash.

[Little]

Little, I love pike current if it is small - up to 20-25 centimeters, and then it is dry for me, the current for stuffing or kakleta suits. Therefore, I stuff it, necessarily adding lard and a lot of frying, otherwise it doesn't taste good to me (I always shove lard into fish cutlets). The current sho came - do you twist the fish on the way? on what?

Only yesterday, in the Cherry-Orson theme, I wrote that we need a branded train with built-in kitchens. And here is the result, Mistletoe is cutting pike cutlets on the road ...

And today is a holiday, right? And I was going to make herring under a fur coat

[Ninelle]

No, I'm taking a pike and thinking about how to process it. I'll twist the cutlets, because no one eats like that. And you add fat straight or fat is possible, I cut it off the neck. Poke me a recipe.
Ninelle, I don't remember already, but somehow I tried it in the thermomix, I didn't like it, I don't remember why. Although now there is a professional blender, you can try it.

[Mistletoe,]

Mistletoe, yes, what a recipe, the usual fish-lard-onion-garlic-crackers-salt-pepper, everything by eye, like on meat Some butter is added, in the middle of the cocktail - it turns out juicy, the current oil must be good, and we have almost everything it's cracked up, you gotta blurt it out
Ninelle, church holidays, if you figure it out, every day is quiet, today is just Sunday, but it is not customary for us to start cleaning this day. You can cook boldly - I myself will smoke the fish for sprats Yes, even the mistletoe is here with her pike raznitsa But at least I will break

[Tatyana]

TatyanaIt is not accepted here either, Babenka did not even allow cooking on Sunday. But where to go, you work all week ..

Maybe some more ideas? That would not be thrown away at least in a day. And the same with steamed, which of them can be prepared?

From raw - omelet, egg pancakes just to eat or in a salad, finely chop, fry onions and mix with yolks - a good filling, even in pancakes, even in pies
Boiled - I suggest trying this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=421200.0, well, again - fillings in anything, even just grate the yolk into porridge, very tasty

[Omela]

Omelado you have a piggy neck? She's yes, she's a little fatty - so be it, put it in kakleta Deta read that very tasty cutlets half meat and fish, but she never tried it. to do .... Oh, where did it go - from pike bones to forshmak through the Khlebopechkin train with kitchen equipment

[Ninelle]

Ninelle, we have to cook like Mona, but cleaning is not, but I am so competent now, and when I went to work - it happened too.In general, it is believed that after 12 (when the service in the church ends) - everything can be done

[Tina]

Tina, not rye only strongly, since childhood I love Sweet semolina porridge, and sprinkle on top with crushed boiled yolk and SALT a little

[Ninelle]

Ninelle, we have to cook like Mona, but cleaning is not, but I am so competent now, and when I went to work - it happened too.In general, it is believed that after 12 (when the service in the church ends) - everything can be done

And my grandfather, a Cossack, said that you can't sin with work, but you sin more with your tongue ...

And my grandfather, a Cossack, said that you can't sin with work, but you sin more with your tongue ...

My husband's grandmother, the wisest woman, lived to be 99 years old, always said that God does not punish for work.

Tanya, I understand, thanks. Pig neck, yes. Do you soak crackers in milk?

[Omela]

Omela,
Ksyusha, and my former boss taught me how to make pike cutlets in half with pork - it turned out very tasty, however, it has not been done for a long time

[Omelkin]

Omelkin, I used to soak bread, but now it's generally easier to do - I buy crackers from our super for a penny (I dry myself sometimes, but not with a specialty, but on the residual heat of the oven, more "fatty" on the counter the crackers affect), pour the minced meat milk (cream or water - if fatty mnyaso) and sprinkle crackers - so I got used to
I also think that working on holidays is a small sin, but I try not to earn extra sins for myself - and so it is enough
Oh, I remembered - I made dumplings with pike, I couldn’t do it with them, but delicious !!!! Cooked them in broth from the ridge and head of a pike. You can eat your mind! This is me, our Sveta from Kherson, who Svitka, pushed on the idea - Yeev's mother-in-law makes such

not rye only strongly, since childhood I love Sweet semolina porridge and SALT slightly

I don’t laugh too much, but I didn’t succeed at all. I don’t eat porridge at all, but to add salt, I must try

And my grandfather, a Cossack, said that you can't sin with work, but you sin more with your tongue ...

And my grandfather says that it's a sin not to work, but to drink and swear

Nonsense, the last post at 11.12 and no longer loads. More precisely, I see that there are answers, but after the page is fully loaded, they disappear.

Girls, tell me, every day there are pieces of 5-6 raw egg yolks. What to do with them?

Mayonnaise!

[Tatyana]

Tatyana, yeah, and for sale it every day for 5-6 yolks (where do you use the drain proteins)
Zhen, pomonitor can the niche is not occupied for homemade mayonnaise

Ksyusha, smoked pike is delicious) we used to smoke it all the time on fishing, went only in years
I brought my parents