I am looking for a recipe on our forum

[Vika]

Vika, and where is the biscuit recipe itself? There is only a link that somewhere before this recipe was, and that it should be baked not like that, but that way ...

Biscuit:
1) 6 yolks + 2 tbsp. l. vegetable oil + 2 tbsp. l. lemon juice + a pinch of salt + vanillin, beat everything with a mixer.

2) 6 proteins (it is important that the yolk does not get there, otherwise it will not beat up) +
beat a pinch of salt and gradually add a glass of sugar, until strong
foam.
3) Here
very important !: Pour the yolks into the foam and very carefully
stir in the yolks with wrapping movements, the foam should remain
strong with a yellow tinge.

4) A glass of flour + a teaspoon of baking powder, pour into a sieve over
proteins and sift a third into foam, wrapping in the same way
stir in the flour with a spatula, gradually adding the rest of the flour.
3) Lubricate (better
in advance so that the foam does not sink) or round shape approx. 30 cm in diameter
with high sides (!) or square about 30 by 30 cm (not much more,
otherwise it will turn out flat) .2 important things: the temperature when baking is not
change, put immediately on medium (160-180) and do not touch; do not
lubricate the mold, only parchment. You will get very airy,
delicate and tall biscuit. It all takes me 15 minutes + time
baking. Now you do the same thing, but instead of flour you put
mixture: half a cup of flour + half a cup of cocoa + tsp. baking powder.
You now have a chocolate sponge cake.

The day before the biscuits are cooked:
1)35%
cream, 250 grams, in a saucepan over low heat + 100-150 grams
dark chocolate, break into pieces, add vanillin, rum or brandy
or brandy or sherry, stir until the chocolate dissolves, cool and in
refrigerator.

2) The next day, whisk, you get a chocolate cream.
3) Another 250 grams of cream + vanillin + sugar to taste (2 tablespoons) + two pinches of cinnamon, beat.
4) Divide
sponge cakes with a thread in two parts and alternately put white and black
biscuit with white and black creams. Sprinkle the cakes with a mixture of
some water + a little sugar + all sorts of goodies like brandy, cognac (sherry,
chocolate liqueur, rum) just a little, otherwise the guests will get drunk and the children will not
like it. Sprinkle before putting on the cream, only one or two
of the above ingredient, not all Leave to cover, I leave
chocolate cream and white for decoration, lettering, etc. Such a cake for a lot
to the people, for the house I do esessno half, for the white biscuit chocolate
cream, for chocolate biscuit white cream.

[Vika]

VikaThank you, for me this is a new recipe, very interesting to try

Girls, help me find a recipe, please. A colleague at work (about 6 years ago :)) treated me to a terribly tasty dish, then I wrote down the recipe, but he got lost Colleague can't remember)))
There, in a large saucepan, chicken was placed on the bottom, cut in portions, rolls of dough stuffed with vegetables were placed on top. All this was stewed together, the rolls were soaked in chicken juices, mmm ... it was so yummy. I tried to find it on the internet, everything is not right

[Ovelini]

To die, not to rise, Ovelini, give me a paw, I also came for this recipe! Only today I suddenly remembered that I had read somewhere about such a yummy and I don't remember where. It was written so tasty that it drooled, but I never tried

[Scarlett]

Scarlett, on))), I've been remembering about him for a couple of years, remembering)))), and here - bam, such a topic, let me think I'll ask And ... what do you think? metel_007 showed a very similar recipe here (she sent me in the right direction, for which a huge merci again), only in what I was looking for, there was also a carrot in rolls. I hope Olga does not swear, her recipe is called chicken fantasy

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=130374.0 - chicken fantasy

I hope Olga does not swear

Lisa, no, of course I made this recipe from memory, but you can put anything there to your liking

[Katerina2]

Katerina2, thanks, otherwise I can't insert links from the tablet at all

[metel_007]

metel_007, Yes with pleasure. Tomorrow I'll make just such a chicken ...

[Olga]

Olga, once again, thank you

Please share the recipe for delicious canned pears, there are a lot of pears this year, dried, dried, etc. I want to close the jars in halves, I looked through a lot of recipes all wrong, girls help in the fight against the harvest.

Can I have a recipe?

Can!

Chocolate sponge cake "Perfect" (irza)


Chocolate custard muffins (Sonadora)

[Oktyabrinka]

Oktyabrinka, the pear freezes well in halves, if possible ...

[Oktyabrinka]

Oktyabrinka, Tanya everyone praises such a jam https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=393950.0
And so give me pears! I finally can't grow!

[Oktyabrinka]

Oktyabrinka, recipe by Jamie Oliver

Pear and chili appetizer for pork and chicken

Products:

1 tbsp. l. salt + 1 tsp. salt, 8 hard pears, peeled and cut into 4-8 pieces, 140 g sugar, 2 tsp. mustard seeds (preferably black), 4 tsp. mustard powder, 1 tbsp. l. fresh grated ginger, 150 ml of white wine vinegar, 1 tsp. flaked chili, 1 handful of fresh mint leaves

Preparation:

Sprinkle peeled and sliced ​​pears evenly with 1 tbsp. l. salt.
In that hour, boil water (150 ml) with sugar for 10 minutes until a thick syrup. Reduce heat to minimum and add ingredients other than salt. Boil the marinade syrup for another 10 minutes.
You need to prepare sterilized jars with screw caps for a la mostarda snack.
Strain the pears from the juice.
In a saucepan with pear syrup and 1 tsp. simmer salt until slightly soft - about 6-8 minutes. Add mint leaves at the end ... Allow to cool slightly and spoon into prepared jars. Close with lids. The appetizer is ready ...

Whole canned pears, as in childhood (grandmother's recipe) - from the edimdom website

Ingredients for a 3 liter jar:

1.5-2 kg of pears, 2 l of water
400 g sugar, 0.5 tsp. citric acid

Cooking method:

Wash the pears, remove the tails. Fill a jar with pears (to determine the right amount). Transfer the pears to a saucepan, cover with sugar, cover with water and put on fire. When the water begins to boil, transfer the pears to a sterilized jar, add citric acid and pour over boiling syrup. Roll up. Turn the jar upside down and wrap until it cools completely.

Pear Dessert (Jamie Oliver)

Products:

700 g small solid

SYRUP:
1 liter of water, 1 kg of sugar, 3 star anise stars, 1/2 tsp. anise pear seed

Preparation:

Wash and peel the pears. Cut in half and carefully cut out the centers of the pears with seeds.
Syrup:
Mix water with sugar and spices, bring to a boil. Cook for 5 minutes.
Prepare jars - wash and sterilize. It is most convenient to use 2 liter cans. Put the pear halves in the jars. Pour boiling syrup over the pears and roll up immediately. Put jars of pears in a dark, cool place for a week. Pears with syrup should be "infused", as it were.
Serve as a dessert: pears are delicious with whipped cream or sour cream, fresh mint leaves ... Or use as a filling in a pie or cake for St. Valentine ...

Pear jam with red wine (from the edimdom website)

Description:

The jam needs to be made from whole pears and needs varieties smaller than a lemon. Of course, the preparation is a little stretched, but it's worth it, the result is amazing. And in the process of cooking, the house is filled with a heady wine aroma.

Ingredients:

1 kg of pears, 1 kg of sugar, 300 ml of semi-sweet red wine, 150 ml of water

Cooking method:

Boil the syrup from sugar, water, wine and cool. Rinse the pears, remove the tails and prick frequently with a fork. Dip them in syrup and leave to soak for a day.You need to cook in several steps for 5 minutes after boiling. Let it brew for 6 to 12 hours between cooking. Willingness is determined by the syrup, pour the cooled syrup into a plate and run your finger over it. If the lane remains clean for a while, then the jam is ready.

[Ovelini]

Girls, help me find a recipe, please ...
There, in a large saucepan, chicken was laid on the bottom, cut in portions, rolls of dough were placed on top,

OveliniReminds me of one dish that I was treated to in the Crimea when I went to visit a friend. But that was a very long time ago, when I was young. Upon arrival home, I tried several times to cook this at home, but then for some reason I completely forgot about it.
There they called him Strudel. Why Strudel? I don't know ... probably because of these very rolls.
I'll try to write from memory.
You need: 1 chicken (preferably homemade! This is essential!)
Frying with onions and carrots (a lot!)
Potatoes (peeled and sliced, not very thin)
The dough is like dumplings (now I understand that it is like "filo")
Cut the chicken into pieces, divide the whole portion into 2 parts.
Baba Toma rolled the dough very, very thin, like tissue paper. She not only rolled it out, but also pulled it out with her hands, saying that it should glow. Then she smeared the layer of this dough thickly with lard and rolled it into a roll. This roll was cut into small strudels, 5-6 cm each. Strudels were also divided into 2 parts.
In a saucepan, put half of the chicken pieces, half of the potatoes, cut into 1-1.5 cm plates, onion and carrots are generously sprinkled on the potatoes, and half of the chopped strudel was laid. Then this process was repeated one more time.
I don't write about salt and spices, I think that everything is clear here. Then they used mainly peppercorns and lavrushka, now there is an abundance and can be customized to taste. All this was filled with water, and put out on the fire until cooked.

[Nelya]

Nelya, thank you, a very interesting option, and even with potatoes, which my husband perceives most of all for a side dish, we will try all the options

Liza, try it, then tell me if it looks like it or not. Chet and I remembered my youth and wanted to reproduce the dish. You just need to heat the lard.

Ovelini, look at the wrong recipe?
🔗 Chicken with rolls (bzhedugski gedlibzhe)

[nila]

nila, my grandmother also cooked like that, an ancient recipe. And she also called them strudel, very tasty.
And in the strudel she put grated cheese. In principle, you can come up with different things as a layer for the dough.
But the dough was taken as usual, as for dumplings or noodles, on eggs.

[Elena Bo]

Elena Bo, an amazingly interesting recipe, I just adore gedliebge (in children's questionnaires, to the question, what is your favorite dish? I always answered gedliebge, than confused my classmates), and then with rolls and cookies, very interesting thanks

[Nelya]

Nelya, I will definitely report back and tell you about my impressions)

Girls, help out! Who can do Streusel? I do it for the first time, but it does not crumble. Why? What do I need to fix? I tried to add flour, it seems that there will be dough.

toy09, how do you knead? You need a fork, then there will be a crumb.

toy09, how do you knead? You need a fork, then there will be a crumb.

Yes? and I wrinkle with my hands. Now I put it in the cold. Thank you.
Phew, baked kyatu for the first time. In short, I rolled the filling over the dough with a rolling pin. It turned out nothing for the first time. I would be grateful if someone could tell me my mistakes.

Girls, help me, in the spring I found a recipe like a potato casserole, the author was "male sex", did it several times, my son really liked it, today he asked to cook it, but I don't have it in my bookmarks, the potatoes were skinned raw and the garlic was in the recipe help

Selena, did you thank you for the recipe? If so, you can look in your thanks. I periodically look for my favorite recipes.
Look, maybe this one? Shepherd's Pie https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3595.0

garlic was in the recipe help

This?

[Elena Bo]

Elena Bo, thanked, only in the recipe itself,celfh, Tanya, this one, thank you so much
How I love you, always come to the rescue

[Nadia]

How I love you, always come to the rescue

Nadia, in fact, the search on the forum is extremely simple)) There are two active search lines in the menu, in one of them you write keywords, you named them yourself)) Potato casserole garlic - press the magnifying glass button and in less than a second you get the result )) Sometimes there can be a lot of links, you look at the most suitable ones))

Girls, help me, pliz) I wanted to put French bread in a bread maker, and there the recipe requires 1.5 tbsp of milk powder. spoons, but I don’t buy it when I’m born, there is no dry cream either, what can be used to replace this and in what proportions?

[Lisa]

Lisa, if it concerns bread, then I just skip this ingredient or give a couple of tablespoons of regular milk and then a little more flour

[Lisa]

Lisadon't cry
French bread doesn't need milk, bake without it

[Tina]

Tina, thank you And I can't stand to put it, a minute ago I guessed to type a question in Google and he brought me ... again to the bread machine's website, here it turns out there is a whole topic "Replacing dry milk with usual" - I'm sitting reading

[Ludmila]

Ludmila, I will bake it for the first time, I want to get the result closer to the original))))

[Lisa]

Lisa, understand
I have never met milk in the original
Now Temka will help you, which you have already found

[Ludmila]

Ludmila, yes I have powdered milk in my recipe for my bread maker, so thanks to Kroshi's advice, in the topic Replacing powdered milk with ordinary milk, I replaced 1 tbsp. l. dry 50 ml of usual, it turned out 75 ml, and reduced the amount of water, which needed 280, added 205)

did you thank for the recipe? If so, you can look in your thanks. I periodically look for my favorite recipes.

Idea!
But unfortunately, this did not help either.
Girls, we can only hope for you!
I've been looking for a cake recipe for a long time.
Unfortunately, I don’t remember who laid out the recipe, and I don’t remember the name of the recipe either. I do not even know how he sunk into my memory, but I remember that I sent should have bookmarked it. I have already looked through my bookmarks more than once, and searched through the list and search - dumb.
I don’t know how to look for it, and I don’t even know how to describe it. I remember that the pie was with jam or fruit, and it differed in the way it was molded.
The cake was baked in the oven. The first layer of filled dough was covered with a second layer of dough, and this layer was cut with cross cuts. Then everything was pinched, and these cuts in turn were woven into such a braid-lattice ... I don't even know how to say it correctly.
I remember that I paid attention not only to the molding, but also to the dough recipe itself. Everything seemed so balanced in the selection of ingredients and detailed preparation.
Maybe someone has met this on the forum or saved a similar pie in bookmarks?

But unfortunately, this did not help either.

not this

Iruska, unfortunately not this one
That one was rectangular in shape, and upward with weaving. Only the weaving is original, on the sides.

[Nelya]

Nelyamaybe this one?
Lazy pie (Rusalca)

[Olga]

Olga,
Olenka !!! Yes!!!!!!!!!!!!
Now I understand why I fell for him ... because he is Lazy !!! After all, I left reviews in it, and then I lost

[Taia]

Taia, Thanks a lot!!! I've been eyeing Perfect .. but haven't done it yet. Now I will definitely try))

I already got used to this topic, yesterday I used a recipe for myself, chicken with rolls, now a pie. Oh girls thank you very much !!!!!!!!!

[Lily]

Lily, I have been reading this whole topic since yesterday, from the first page, I found so many interesting things here, just a treasure trove of information and such great fellows - they will help and guide, thanks for this thread

Not that word, but when the girls instantly understand what kind of recipe and find it, it is akin to magic!