I am looking for a recipe on our forum

[Tumanchik]

Tumanchik, yes, I helped myself. Irina reminded me of this salad. I haven't done it for a long time.
Now I'm sitting and looking for something to portray this on March 8. Olivier did it to her husband on February 23, and I don't want to repeat it.
And then I read the question and it dawned on me.
I will write down navels-hearts in the shopping list, the rest of the FSE is

And this is what I am planning

"Romantic" salad (kava)

can someone tell me a proven recipe for boiled beef pudding

I made tok soufflé), pudding, it's still different in structure ...

You can stir up such a salad, I often replace navels with hearts.

Navel of the Earth salad (nila)

Thank you! I have this salad in my bookmarks, but I would never have guessed to replace stomachs with hearts.

In general, yesterday I really had my mind eaten away
Hearts are the same meat. Dense, soft. In general, any meat salad could be made. But I went the other way. I looked into the refrigerator and left everything in the salad bowl that caught my eye. As a result, the composition: hearts (quarters) + a hard egg (diced) + onions (finely) + pickled cucumber (thermonuclear purchased gherkin, cut into circles, quite a bit, for spiciness) + grated fresh pumpkin. I will not say that it is a masterpiece, but delicious. The egg did not need to be added. I think hearts will sound good in those meat salads that don't use poultry, but pork or beef. On occasion I will try.

Girls, there are too many Swedish meatballs hanging in the freezer. The classic recipe involves frying them at the beginning, and then tiring them in the sauce. These frozen ones don't seem to be fried anymore. Where are they? slow or cartoon with sauce? and will not fall apart in the process?

Girls, there are too many Swedish meatballs hanging in the freezer. The classic recipe involves frying them at the beginning, and then tiring them in the sauce. These frozen ones don't seem to be fried anymore. Where are they? slow or cartoon with sauce? and will not fall apart in the process?

I would first make a gravy sauce, sauté onions, carrots, sweet peppers, tomatoes (tomato sauce, pasta), and then put frozen meatballs in the sauce, add some water to cover them, and simmer over low heat until tender.

You can put it on stewing in a multicooker pressure cooker and in a slow cooker (after sautéing vegetables in a pan)
You can even add cereal, pearl barley, buckwheat, rice and the like.

[Mirabel]

Mirabel-Vika, here are the ones to choose from. There is my link and below is a link to Anyutin recipe. Fry the meatballs in the cartoon is better. And there is less fat and you can stew right away.

Swedish meatballs (second option) (Tumanchik)

[Irina]

Irina, TatyanaThank you very much!

somewhere here, on a bread machine, I once saw a recipe for the simplest pancake dough - eggs, flour, soda, boiling water. Having made once, now I often make pancakes like this (once there were no eggs - I made "chipati" (as we called them in the hostel, where water and flour were put in a frying pan).
So, I'm looking for that recipe - say THANKS to its author! and I can't (No one remembers where it is located?

[vaha]

vahamaybe this one?
Lace pancakes (notglass)

thanks, no(
there was something like
The easiest pancake dough recipe ...
without milk: water, flour, soda, slaked with boiling water, all eggs. Straight ganny recipe. you can also bodyat both cakes and pancakes. Especially warms when in the refrigerator - a rolling ball, but I want something ... I am grateful to the person for this find.

Girls, help out! My husband bought chilled Miratorg bacon, the meat is not in one piece, but already cut into slices 2-3mm thick. How to salt it?

[Sonadora]

Sonadora, Man.Salt a piece as it goes. and then return to the previous shape, wrapped in gauze, in the manner of an Egyptian mummy.

[Alevtina]

Alevtina, and what is better, in brine? I have never salted the meat itself.

I found frozen strawberries in the freezer, poke them into a simple cake with them.

The simplest thing is Vernissage biscuit, but this is not a cake.
And the cake can be any cake that suits the taste of strawberries, and the strawberries themselves can be made either in jelly, or like the "secret" Svetta.

[Alevtina]

Alevtina, and what is better, in brine? I have never salted the meat itself.

Man, what kind of meat is this? The title didn't tell me anything. Do you want to salt necessarily? Is there a greasy layer if there is bacon?
Man better take the pieces. Mix coarse salt 1 part + sugar 1 part + any spices. And pouring (just not in a thick layer) each piece, put it in an enamel bowl. Cover with a plate and refrigerate. After a day, drain the water. After two, clean the pieces of salt, taste the taste. And marinate with garlic for another day.

The simplest thing is Vernissage biscuit, but this is not a cake.
And the cake can be any cake that suits the taste of strawberries, and the strawberries themselves can be made either in jelly, or like the "secret" Svetta.

Olenka thanks, I don’t want a biscuit. I wanted something cake-like, for cherries and raspberries I picked up simple ones, but for strawberries something simple is not. I'll just have to make a cocktail

picked up simple ones for cherries and raspberries

Oh), I really need raspberries too !!!

I have her abyss ...

Checkmark, please share, what recipes have you picked up for raspberries?

And I have a shaft of frozen raspberries and strawberries.
I'm taking it out for this dessert.

Strawberry soufflé (Natusichka)

[Cirre]

I found frozen strawberries in the freezer, stick them in a simple cake with them.

Cirre, Galina, and if you bake not a cake, but a pie with strawberries:

Pie with strawberries (berries) and vanilla sauce inside the dough (Rada-dms)


If in this recipe you replace vanilla sauce with custard (for example, as in buns
Creme de parisienne, you get almost a cake).

Strawberry pie (Svetlanaur)



Strawberry (berry) pie with kefir (SanechkaA)



Canned & Frozen Fruit Pie (alina-ukhova)



Strawberry pie in Pizza Maker Princess 115000 (Ivanovna5)



Strawberry Delight Pie (Begemot133)

[Galina]

Galina, why not make a lean biscuit dough from Irisha Vernissage and add strawberries as a filling?
easy and fast. lean))))
sour cream good

Sour cream pie with berries (celfh)


used to be very fond of mine this cake. baked it with all the frozen berries

Pie with black currant "Lazy" (multicooker-pressure cooker Brand 6051) (Twist)

[Tumanchik]

Such all brought cool pies, and I also have small stocks of berries in the freezer, but it seems to me that not all offered pies can be added with frozen berries.
Tumanchik, Irish, in the second one can I?

Tumanchik, Irish, can I go to the second one?

Easy. Here is my comment Tyts

[Irina]

Irina, Well then, super!

[Irina]

Irina, Well then, super!

if the berries are watery, then you can sprinkle with starch

[Irish]

Irish, dough from Irisha Vernissage, this is a lifesaver, but I want something ...

Added Wednesday, 09 March 2016 5:48 PM

Oh), I really need raspberries too !!!

I have her abyss ...

Checkmark, please share, what recipes have you picked up for raspberries?

I made this cake 🔗
And you can also choose here 🔗

[Cirre]

Cirremaybe
Raspberry cake (natapit)

[Cirre]

Cirremaybe
Raspberry cake (natapit)

Cool, but I probably won't be able to do that, I'm still doing it easier

[Cirre]

Cirrethen so?
Cake "Three tastes" biscuit-jelly (several versions) (Scarecrow)

Ladies! : hi: What should I do with flounder caviar from two fish? : girl-q: Mother says to fry, but I don't like fried caviar. Can you add salt? And how to remove the film from this caviar? Thank you!

Ladies! : hi: What should I do with flounder caviar from two fish? : girl-q: Mother says to fry, but I don't like fried caviar. Can you add salt? And how to remove the film from this caviar? Thank you!

it is necessary for our Lenochka

Pike perch caviar "Galagan" (salting) (kubanochka)

Girls need help. I have not bought a fermenter yet, I am saving up for it, but there is already a need to urgently dispose of grape juice (isabella) from the freezer. I have three or four liters there.It was freezing for churchkhela, but the nut is all bitter, and the place is needed. So, I want to make something alcoholic out of it. Kind of wine, but I don’t know how to do it. Can yogurt be used while there is no fermenter? And what is the best way to do it? I just don't want to drink it, it's too sweet. You can't make pastille either, there is no dryer, and we have humidity in spring

[Jenealis]

Jenealis, Evgeniya, it is unlikely that you can make wine from frozen juice, just some kind of liqueur. You need to add sugar and yeast to the juice.

[Irina]

Irina, that's exactly the liqueur and I want! I just don't know the proportion, please share

[Jenealis]

Jenealis, Zhenya, I didn't make juice liqueur, I'm sorry. I'm afraid there is no such recipe either. If you want, experiment, add sugar to taste, a little yeast, see what happens.

[Jenealis]

Jenealis, and I would make liqueur. Would add sugar, vodka, spices like cloves and vanilla. It would be delicious.

Maybe someone will give me a recipe, cognac? I want a proven

[dopleta]

dopleta, I will write down 3 liters of juice, to warm it up? Or just defrost and pour in vodka with sugar? Why how much? I'm afraid to spoil ...

[Ritochka]

Maybe someone will give me a recipe, cognac?

Ritochka, I'm according to this recipe did ...

Inna, Krosh! Here. Now I need to pour my husband's moonshine and stir up the cognac I don't consume myself, but soon the guests will be

Girls, I ask for help.
I bought (through pull) plastic barrels to the dacha at a confectionery factory, they cost a penny. These barrels are not clean inside, they contain remnants of raw materials. In a large barrel for 240 kg there was Argentine soy lecithin, which is of no interest to me, it has a very specific look and taste. He goes to the factory for the production of chocolate and sweets, this is an intermediate raw material.
But small barrels of 60 kg ... oooh, there was "Turkey Hazelnut Pasta"! The taste is exactly nutty, the smell is also decent, but in its pure form it is not suitable for food. This paste is also an intermediate raw material, they make all sorts of fillings in sweets there and simply sell the confectionery mass in buckets. I picked it up about 2.5 kg.
Just throwing away such goodness did not raise my hand. So I ask for help from you, maybe someone will tell you what. Maybe someone came across this or a similar paste at work.
I asked my acquaintance from the factory how it can be used at home, there is no answer, he just buys a ready-made nut filling like Nutella, says that it is delicious. And I can't even imagine what can be done with this paste ...

[svetta]

svetta, hazelnut paste can be used as an additive in cream and chocolate cream, for example. Can be added to mousses or crunchy layers based on shortcrust pastry, pasta

[shoko11]

shoko11, I understand it. I would like to be specific. She doesn't taste good herself. And I don't want to translate products, I have no one to "experiment".

In the sense of tasteless? Is it without added sugar?
Here are some quick recipes
🔗
🔗

You can make an analogue of jianduja, heat the cream, dissolve the chocolate in them, and then whip it along with the pasta. I don't know what kind of pasta you have, I would take chocolate and it in proportions 1: 1 or 1: 0.8, and there is 2 times more fatty cream.
You can also use it for ice cream, there is a pistachio recipe on the forum, by analogy, just replace pistachio paste with hazelnut paste.

I add my pistachio to nut biscuits and to mousses based on custard with cream and gelatin, I added 5% of the paste to the total mass of products. But for me it tastes quite decent.

[shoko11]

shoko11, yes, the pasta is unsweetened, the taste and appearance - soft brown plasticine strongly gives off a nut. Thank you, looked at the first link, the second finally is a masterpiece! What is jianduyi? I don't make ice cream.

What is jianduyi?

Chocolate nut spread, but it contains only chocolate, nuts, sugar. And with cream it will simply be a softer consistency, a more fluid paste, suitable for spreading.
Since the pasta is completely unsweetened, then I would reduce the percentage in relation to chocolate.

Good day, girls! I ask for help! There is a cafe-bar "Nikolay". And they serve delicious pies there. Fruit drinks, by the way, too)) Can anyone bake pies according to a similar recipe? The dough in the pies is thin, tasty, soft, and the filling is very juicy, but the bottom layer of the dough is baked and not wet. I tried many dough recipes, changed the baking modes: everything was delicious, but not that ... The dough is very rich, on their website they write that they have "puff yeast", but it does not look like just puff yeast dough. It doesn't look like puff at all. Just a very tender, airy, rich yeast dough. Something like this...
I would be glad to any advice!

Or just unfreeze

Zhenya, I would mix everything in equal parts, add spices such as vanilla, cloves, maybe cinnamon, allspice and put it in cans for two weeks (closing it so that the vodka does not evaporate). Then I would strain it, and that's it.

Girls! Help out! guests are falling on their heads .. what a quick and delicious recipe for potato salad.