I am looking for a recipe on our forum

more details?))

More details like all dried fruits, cut, sprinkle with sugar (the syrup will still be great) for the night (I like when they are well soaked and the excess water goes into the syrup and into the dryer. In the topic about Isidri there are Tannin recipes.

My daughter-in-law mixes the remnants of cottage cheese, pasta or noodles, a little sugar, butter, cinnamon and cooks something like a casserole in the micra))

similarly done in the oven
I saw "noodles with cottage cheese" on the forum

Girls, found in the refrigerator 100 g of underused purchased cottage cheese. Quite tasty, plastic, but just like that we only eat our own home.
Where can these pitiful remains be attached? It's not enough for cottage cheese baking, and I really don't like throwing away products.
Would you recommend something quick for tea?

Here at Nata Chuchelka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=428720.0

Girls, there are 1 kg underwire. It urgently needs to be prepared, otherwise it will die ...
Is there a roll recipe for skinning, wrapping, re-skinning and brewing in dark beer

[Lelka]

Lelka, why take off the skin?
roll it up, spices and garlic inside, tie it up, soy sauce, a spoonful of sugar, pepper, lavrushka in beer - and off you go!

[Tatyana]

Tatyana, eye, without the skin wraps better.
Give me the proportions of salt, please.

[Lelka]

Lelka, then the notches are lengthwise, but for salt, I'm sorry, everything is individual here, I would add soy sauce or salt to the warmed beer and try, as it seems, that a little oversalt means enough.
I know a recipe where a liter of water contains a glass of salt and more onion peels.
put the brisket in a boiling brine, boil for 10 minutes, turn it off and leave overnight, 8-10 hours, in brine.

[Tatiana-Admin]

Yeah, I thought so too. I know with the husk.
Rubbed with cooking salt about Tatiana-Admin, the skin lies nearby. I'll wrap it up. and leave it to soak. I'll cook tomorrow

good luck!

[eye]

eye, 200 km and you can try

[celfh]

celfh, Tan, there are a lot of recipes, but I pump any turkey with a syringe, especially the area of ​​white meat.

[eye]

eye, 200 km and you can try

Ol, what is there to try, you yourself are not enough kg of everything, and ready-made 600 g, so, obalovatstsa)))
Thank you)))

Gyyyy, I invite you to try, not to eat For three just right

try for three ???

maaska, and I'm talking about "eat" ...

Girls, I'm making stew. I put it in vacuum bags and in the freezer. But the place ends there, but there is no stew) I remember that I read somewhere that you can put a hot one in jars under the screw cap, but I did not find (((Help, please!

[shlyk_81]

shlyk_81, Evgeniya, nothing special - sterilize the cans, spread the boiling stew and immediately turnkey, some sterilize a little more for insurance right in the cans

Girls, save! How to keep fresh lemongrass and curry leaves. They brought it from the tropics, and in the coming days they do not fit into the cooking plan ...

Storage

Fresh lemongrass should be refrigerated. Before that, it should be rinsed under running cold water and dried, and then placed in a tightly closed plastic container. If these conditions are met, lemongrass can be stored for 2-3 weeks, while its flavor will not spread to other foods in the refrigerator. In addition, lemongrass stems can be frozen. In this form, they can retain all their properties for several months. Dried shredded leaves and stems of lemongrass have similar shelf life.In this case, they should be placed in a hermetically sealed glass container, which should be located in a dark, cool room away from sources of heat and moisture.

[Galina]

Galina, Smart refrigerator from Tupper to help me! Thank you!

Girls, I'm making stew. I put it in vacuum bags and in the freezer. But the place ends there, but there is no stew) I remember that I read somewhere that you can put a hot one in jars under the screw cap, but I did not find (((Help, please!

Canned stew (Cuckoo 1054) (Omela)

Virgin, I saw a pasta salad on the forum. Seems to have seen)
But not with pasta ozro (like in large macaroshkas) and not Tortoyezhkin
Pasta salad with peas and ham .
Who can remember? It seems that the recipe was exhibited in the fall of 2015 (between September and the new year, if not confusing)

[Irina]

Irina, not this one?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=378299.0

More here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135429.0

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=437108.0
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=423334.0

[please]

please, Thank you. Hope! Trishkin salad is the same
Babushka, and thank you! Not about it, but the recipe interested. Bookmarked until better times

: drinks_milk: FINALLY FOUND)))

Devulechki, stick your nose at the recipe for vanilla sugar (powder), otherwise I have an attack of stupidity, I stand and don't remember ...

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=391333.0

Girls, did someone make cottage cheese themselves?
Do we have recipes like this? I looked and looked - I did not find it.

[or]

Cottage cheese (multicooker Brand 37502) (ShuMakher)

or
To make cottage cheese at home, you need a liter of low-fat milk. Heat it to 40-50 ° C and add to it one and a half tablespoons of calcium chloride, which you can buy at the pharmacy. Stir the milk without removing the pan from the heat - it should start curdling almost immediately. After the curd grains appear, remove the pan and place it on a container of cool water. This will cool the milk and separate the curd from the whey faster.
Next, the cooled mixture must be filtered through cheesecloth and a sieve, gently squeezing it out during straining. You will be left with grained calcined curd in the gauze, to which you can add fresh cream and a small amount of salt - if desired.

[Cirre]

Cirre, Galina, Thank you!
I make regular cottage cheese all the time, but I wanted a grain one for a change.
I'll have to buy calcium chloride at the pharmacy.

[Cirre]

Cirrewhat a simple recipe! I love cottage cheese, but its price ... but here you have to try.

[Ekaterina2]

Ekaterina2Katerina, I used to do this to a dog and my daughter when they were little

Girls! save my chest. that is, chicken.
I found on YouTube a recipe for quick cooking of breast in an omelette, my aunt, in my opinion, hangs out here and is encrypted, shows her devices and various recipes for them.
In general, she smeared her breasts with sauce and baked with Ariette, it seemed like it looked good, in fact, it turned out to be a prestigious breast, kind of impersonal. How can you bring it to mind? Moreover, she didn't even get ready from them, she pulled them out earlier ...
Where could this culinary masterpiece be applied?

[Vika]

Vika, chest 1 pc? Simply if there is a lot, do it like chakhokhbili. And from one cutlet make

Girls, save! How to keep fresh lemongrass and curry leaves. They brought it from the tropics, and in the coming days they do not fit into the cooking plan ...

And I planted him in a very moist soil, and he let out new leaves from me. Then we left, and it dried up, and even put down roots. Just don't bury too much. I just want to specially buy and plant again.

[Cirre]

Cirre, Gal, but she's semi-finished. Can I add it to the cutlets anyway?

Girls, please, who can - weigh me a simple empty half-liter jar! Really needed.

... it is semi-finished ...

Well, it's good that it's semi-finished.
1. Do you eat something like "navy-style pasta"?
If "yes", then pass the breast through a meat grinder or slightly grind in a blender with a large knife, and if it is already tender, then just chop finely. Cook your favorite pasta, fry the onion in a frying pan, sprinkle it lightly with sugar. Add the breast to the onion, continue to fry until the breast is ready. Add the pasta to the pan, mix and add some water from the pasta, if it seems dry.We serve it with our favorite sauce, or we cook bechamel ourselves.
2. Grind the breast in the same way, but mix it with fried onions and frozen vegetables (peas, peppers, all sorts of cabbage), pour the omelet mixture (eggs + milk, preferably cream + grated cheese + salt, pepper), transfer to a heat-resistant form and bake.
3. Cut the breast into strips across the fibers and cook like Beef-Stroganoffs.
4. If your semi-cooked breast is combined in tomato sauce (I don't know in what sauce it was cooked), then cut it into small cubes. In a saucepan: a dessert spoon of olive oil and fry a couple of cloves of garlic for flavor (if you don’t like garlic - don’t), fry onions and pieces of meat in the same place. Only slightly so that the onion becomes translucent.
Prepare the sauce in a separate container. For 1 breast, I would take 2-3 tablespoons of thick tomato paste, or 4-5 tablespoons of light tomato sauce, 2-3 tablespoons of vodka, then salt and seasonings, depending on what you have tomato. Dilute it with water - about 250 ml. Pour over the meat and simmer under the lid for literally 15 minutes. The sauce should cover the meat, but not drown it. Let it brew.
Yes, don't worry about vodka, it evaporates, so children eat it too.

Good luck!

Girls, please, who can - weigh me a simple empty half-liter jar! Really needed.

227 gram

227 gram

[Tanya-Fanya]

Tanya-Fanya, Thank you so much!

Girls! save my chest. that is, chicken.

Throw your chest into the steamer, along with the vegetables in the marinade - in 20 minutes you will get a wonderful chicken and soft.
Any vegetables that are, potatoes, cabbage and so on. This can be prepared in a regular colander

Look here at me


Steamed vegetables "Gardener's Basket" in the Oursson pressure cooker (Admin)



I cook in a double boiler, I was convinced that healthy can be tasty))

[Tatyana]

Tatyana, Incredible beauty! : rose: I will definitely do it!

And I planted him in a very moist soil, and he let out new leaves from me. Then we left, and it dried up, and even put down roots. Just don't bury too much. I just want to specially buy and plant again.

Thank you! I'll try.

Girls, you all know, I know ... Do we have a souffle recipe on our website that tastes like "Wonderful Bird" candy from the Akkondovskaya factory? I haven't eaten this bird's milk tastier, I want to make it, but I don't know the recipe. Only tried ... And I also don't have agar. Only gelatin. A question for the aces confectioners. Does the taste differ greatly if the recipe contains agar-agar, and I replace it with gelatin? Thanks to those who answered

I, too, would not refuse this recipe))) I buy these sweets, I rip off the chocolate (my husband eats), and I myself only eat soufflé)))

And my brother from Russia sends me as much as possible, but not as often as we would like. I once made a bird's milk cake, a soufflé from proteins plus butter and condensed milk ... It's great, but it's not that ...

[sparta]

sparta, go to an ambulance for a pastry shop, they will help you there sooner. But agar and gelatin are absolutely different things, and the taste and consistency of the finished product, as well as the cooking technology, will be 100% different. I know, because a few years ago I "got sick" with a similar topic, I bought agar, but I still like more gelatinous from the Artisan

[sparta]

sparta, do you have Silpo? If there is, agar has been on sale for so long, before it cost a 7 g bag, now the price has more than doubled. But I also tried the agar soufflé once, was not impressed and went back to gelatin.