Mirabel
Quote: Ovelini
all such great fellows - they will help and guide, thanks for this thread
Yes, in general, not a website, but a find, but girls and resourceful, and sincere and "ensteins", and will help and guide. will send a "Wishlist"
kirpochka
Quote: Mirabel
yes, not a website at all, but a find,
I agree 200%. I have no idea how I lived before I found this WONDERFUL site)))
Ovelini
metel_007, nila, Elena Bo, Girls, I came to report on the recipe for chicken with rolls of dough with vegetables, today I cooked, taking from your recipes what suits our taste, fried the chicken, added salt, pepper, then stewed it almost until cooked, added some water, put the rolled on top salt and pepper potato slices, sprinkled with herbs, and the last layer of dumplings rolls stuffed with fried carrots and onions. She put out another 20 minutes ... It turned out to be tasty. The rolls reminded for some reason dumplings with potatoes to taste) Thank you
metel_007
Ovelini, Liza, this is how new dishes appear by common efforts
Ovelini
collective intelligence is power
gala10
Ovelini, Liza, and issue a recipe? Lost after all.
Ovelini
Galina, so this is not my recipe girl - metel_007, nila, Elena Bo previously posted, and I assembled))) used their culinary imagination
gala10
Quote: Ovelini
and I assembled
So your version is different from the others? Then even more so: RECIPE TO STUDIO ON THE FORUM !!!
Mirabel
I know for sure that someone had recipes for gluten-based baking. But I can't find it ... can someone help
Syuzi
girls, please help me find a recipe where oranges are frozen, and then juice is made from oranges.
Syuzi
Elenka, Elena, thank you very much
Antonovka
Cirre
Vika, Not this


Mulled wine cake (Twist)

I am looking for a recipe on our forum

Mirabel
Cirre, Galya! How gorgeous! Thank you so much! I'll take it on board! But now I would like something simpler. I saw the squares from someone and are not in the bookmarks ... for some reason I did not take it ...
Rada-dms
Mirabel, Vic, I had a cake (muffin) with red wine and spices in German recipes. For some reason I can not copy either my text or the link. If you are interested, then look at my recipes for the Rotweinkuchen pie, it is right on the first page of recipes. One with multi-colored flags, cut into square pieces. Could it be he?
Nagira
Quote: Mirabel

I know for sure that someone had recipes for gluten-based baking. But I can't find it ... can someone help
Vika, and I have one Cake "White mulled wine" (Gluhweincreme - Torte)

Oh, I read about the squares and "simpler" later
Mirabel
Rada-dmsThank you, Olga!
IrinaWhat a sumptuous cake! To bookmarks! wonderful pastries with white glitwine, I will definitely make them in glitweine season, but now I need to use a box of red glitweine from last season
Thanks for the recipe!
dara_zu
Girls, dear, help! They ask me to make a cake that I can't find anywhere. According to the customer, it is called Grill, inside there are thin cakes like Napoleon, but not flaky, and two roasted plates, whipped cream cream. She ate it in the Yunost cafe in Murmansk. Shoveled all the Internet did not find anything like that. Maybe someone from Murmansk is, tell me, at least what is it?
Olga VB
Daria, I answered you in the previous place on this question.
By the way, I would not rely too much on the description of the customer "like Napoleon", taste is more important, otherwise sometimes people will soooo write something that in life you will not guess that this is it
Jenealis
girls, advise how to cook duck? I bought a set for extinguishing in a supermarket, now I sit and think about what to do with it on the forum, they cook entirely in general. Can anyone have a proven recipe? Ideally in a pressure cooker.
V-tina
Evgeniya, but do you want to bake in foil in the oven?
Tumanchik
Quote: Jenealis

girls, advise how to cook duck? I bought a set for extinguishing in a supermarket, now I sit and think about what to do with it on the forum, they cook entirely in general. Can anyone have a proven recipe? Ideally in a pressure cooker.
https://Mcooker-enn.tomathouse.com/in...644.0
I love without prunes and liver. and mine love with ...
I am beautifull
And tell me please, somewhere I saw a recipe for plum jam in a bread maker. I used to cook it in LG, and now I have Brand. And there pectin is needed, in LG I cooked it without pectin. Thank you in advance.
Jenealis
V-tina, Tumanchik, I have it in pieces ... That's why I think what would be with her .. Maybe roast, but how is it right? I only baked it entirely always
V-tina
Evgeniya, so what's the difference? for me, it's only in the speed of cooking, I would smear it with mayonnaise-mustard and in foil, and if you do it according to Irishka's recipe, then even more so, there is still then to divide the meat into pieces
Tumanchik
Quote: Jenealis

V-tina, Tumanchik, I have it in pieces ... That's why I think what would be with her .. Maybe roast, but how is it right? I only baked it entirely always
I would marinate, fried in a cartoon. then in a bag with buckwheat and baked. as in the recipe. slices are even more convenient. I like to strip hot from the bone. then all the meat is skimmed and the fat goes into buckwheat. but after cooling it is no longer ice ..
Tumanchik
Quote: V-tina

Evgeniya, so what's the difference? for me, it's only in the speed of cooking, I would smear it with mayonnaise-mustard and in foil, and if you do it according to Irishka's recipe, then even more so, there is still then to divide the meat into pieces
Ikra
On Christmas day, a friend treated to duck, which was also cooked cut into pieces. On a large baking sheet, she put jasmine rice, boiled until tender (this is important! I later did it with another, not so tasty). Rice should be slightly salted. But not much, because it will be soaked in duck juices. Dried apricots, prunes and quince slices were buried in the rice. And on top - pieces of duck grated with salt and pepper. She wrapped the baking sheet on top with foil and set it to simmer on a small fire in the oven for a long time. We went for a walk for two hours, then ... While we undressed, while we collected the rest of the food on the table, we had a snack, this and that ... Probably three hours passed, or so. She opened the duck for a while to brown the crust.
Then she put everything on a large dish - rice and fruit down, duck on top. M-mmm! How delicious it was! The meat is the most tender, the rice is saturated with juices. It was impossible to break away.
Then I tried to repeat, but ... and my duck was not Belarusian (hello, Tumanchik!), And rice is not jasmine. It was delicious, but not as good as Christmas.
vedmacck
I am beautifull, cooked the other day a plum jet in Panasonic. I did not add pectin - it turned out great. Add only citric acid to thicken.
700 grams of plums and 400 sugar (according to the recipe - 350). You can replace some of the plums with an apple.
OlgaGera
Actually the subject.
Irretrievably lost assorted recipe
I remember that everything was there in fives. The salt was measured by matchboxes.
Composition approximately: tomatoes - juice, eggplant, zucchini, peppers. Next is a stopper. There was greenery, but I don't remember which one.
Help! I would like to roll up for the winter.
Tumanchik
Quote: Ikra

On Christmas day, a friend treated to duck, which was also cooked cut into pieces. On a large baking sheet, she put jasmine rice, boiled until tender (this is important! I later did it with another, not so tasty). Rice should be slightly salted. But not much, because it will be soaked in duck juices. Dried apricots, prunes and quince slices were buried in the rice. And on top - pieces of duck grated with salt and pepper. She wrapped the baking sheet on top with foil and set it to simmer on a small fire in the oven for a long time. We went for a walk for two hours, then ... While we undressed, while we collected the rest of the food on the table, we had a snack, this and that ... Probably three hours passed, or so. She opened the duck for a while to brown the crust.
Then she put everything on a large dish - rice and fruit down, duck on top. M-mmm! How delicious it was! The meat is the most tender, the rice is saturated with juices. It was impossible to break away.
Then I tried to repeat, but ... and my duck was not Belarusian (hello, Tumanchik!), And rice is not jasmine. It was delicious, but not as good as Christmas.
Irisha is a wonderful recipe. I also heard something similar somewhere. It seems that Olya-Rada cooks chicken like that. But I could be wrong.Here's a separate recipe!
I am beautifull
Quote: vedmacck

I am beautifull, cooked the other day a plum jet in Panasonic. I did not add pectin - it turned out great. Add only citric acid to thicken.
700 grams of plums and 400 sugar (according to the recipe - 350). You can replace some of the plums with an apple.
Thank you so much! : mail1: And how many lemons? Is a teaspoon enough?
Ikra
Quote: Tumanchik
Here's a separate recipe!

Irish, I will, and I have a picture from the case I tried to repeat. Not God knows what news in this recipe, but let it be where we store our holiday dishes. Because for myself, for the New Year holidays, I decided to do it this way in the future: cut into pieces, it is perfectly eaten all over, and the whole bird then hangs for a long time in the refrigerator in the form of an uncooked ridge and other small parts. And no one wants to eat, and it's a pity to throw it away. And such a duck, having fallen from the bones with steamed fragrant meat directly into rice, goes great the next day, and the third (if it remains)!
And fuss at least, it is important in the pre-holiday park.
vedmacck
No, a pinch, well, half a spoon, no more. Apples are the same pectin, so for peace of mind you can also use them (I did just one serving - very tasty).
I don't like plum jam - I've already complained about the quality of my plums. Only the skin remains in the jam. So I just bled without hesitation towards the end - between the jerking of the shoulder blade.
Jenealis
Irina, Thank you!!! I'll try to repeat, but with potatoes: girl_wink: ate rice the other day
Tumanchik
Quote: Jenealis

Irina, Thank you!!! I'll try to repeat, but with potatoes: girl_wink: ate rice the other day
oh it will be completely different .. better with cereals - they take in fat and ... mmm ...
Ikra
Jenealis, I agree with Tumanchik. It is possible with buckwheat, pearl barley, fungi instead of dried fruits.
vedmacck
Mmmmm ... with buckwheat and mushrooms
Reine de Saba
Please advise the dough for this form

Something doesn’t work out for me, shrinks after I cut it.
In fairness, I will note that I am still the culinary specialist
Jenealis
Irina, and a small fire is how much in degrees? Especially left the beach early to buy rice, you described so tasty)))
Ikra
Jenealis, oh, it's good that you haven't started doing it yet! Because I forgot one detail, now I revised my notes: the duck still needs to be smeared with honey!
And the fire ... Well, 160 degrees will probably be good. She must languish there.
Jenealis
Irina, and I'll put it in in the morning, now I've boiled the rice and marinated the duck. Bliiiin, I don't like the sweetness in meat. I'll try without it, then I'll throw off the pictures! Here are the girls, I love you so much, I love you so much !!! Whatever you ask, everyone will prompt! Thank you my dear
Ikra
Jenealis, there will be no sweetness, smear necessarily. The Chinese are smearing (the famous Peking duck) and we were told! The honey in the process will only give the desired caramelization, beautiful appearance and rich taste. Moreover, sweetness in this taste will play the last role.
Ovelini
Girls, advise the recipe for bread for a bread maker using buckwheat flour. Yesterday I bought all sorts of unusual (for me) types of flour, I decided to start an experiment with buckwheat))) Poke me, please, where should I go
Ovelini
Tina, thanks, I'll try the recipe for a wheat-buckwheat baguette, only in the form of bread and without filling)))
V-tina
Liza, I am a bastard, I myself have a recipe for buckwheat in KhP, very tasty wheat-buckwheat bread, only for a small loaf https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=279769.0
Ovelini
Tina, I have already loaded the "baguette" into the bread maker, but I will definitely try your recipe, I haven’t baked a single bread on sour milk yet, very interesting, thank you
V-tina
Liza, and I really love to bake on it, a completely different taste and aroma comes out, I love bread with sour milk, for me it's just a celebration of the soul

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