I am looking for a recipe on our forum

[kirch]

kirch, Ludmila, and then butcher with flour, as I understand it.It might even be

Tatyana, you have a party assignment: try out the recipe (only flour, navrno, at least a couple of glasses will go into it), bring it to perfection, tease your relative with them to white heat, and lay out the recipe as a separate topic for the people.

[Olga]

Olga, how I tried to use the dough sheeter, I can easily plug it into my belt with any dough, I myself am in shock, if the word - ABSOLUTELY different dumplings are obtained! Now I want to bite even more Timkin for her luxurious little blue car, a teaser I have, the most ordinary one, bought at a sale a hundred years ago for absolutely ridiculous money. And I will definitely try this dough, but a little later, because now I am trying to unload the freezer slowly in order to defrost and prepare for the summer season, and sculpting at once is not my option

Looking for a recipe for Mozart cake,
I ask for help. :-)

Looking for a recipe for Mozart cake,
I ask for help. :-)

Hint: There is a search bar at the top above the topics.


Mozart Torte (Rada-dms)

Girls, no one accidentally, no one in their own bookmarks saved the recipe for young cabbage from Ivanych? I can't find something through the search engine ...

Posted Saturday 14 May 2016 10:37 AM

That's all, no need, I found his profile.

recipe for young cabbage from Ivanovich?

Give a link. I love cabbage.

catch..
I have a cooking process now. the first batch is almost ready

I am looking for a recipe. Soft pasties ...

[Anyuta]

Anyuta, Thank you. What a delicious recipe. But for some reason they stopped selling such young cabbage. Young is, but already young was not young. But it fries quickly

[Ludmila]

Ludmila, do not believe it, but today I ran 4 stores myself to find young cabbage

[Kivi]

Kivi, try these
Homemade chebureks (kefir dough) (V-tina)

Yes, I can cook pasties. With pimples and all the things ... And he wants soft half. Only rushes between chebureks and belyashi. I am looking for a soft cheburek ...

[Kivi]

Kiviso they are soft

Dear girls, tell me, maybe someone knows ... I'm looking for a recipe for vegetable stew, like in kindergarten. The son is already at school, but he often recalls this stew, how he liked it in the kindergarten. How many tried to cook again - the son says that it is still not so ... What is this miracle recipe ???

[bagiraSochi]

bagiraSochi, Irina, my son also remembers him all the time .. true, he eats what I have cooked with pleasure, but it’s the very recipe, probably, you need to look for catering books

Yes, yes, and my stew also eats with pleasure) however, identity cannot be achieved) sorry, but where can I get these books, maybe someone from the Khlebopechkinsky girls will have them, and they will share them with me out of the kindness of their hearts ...

[bagiraSochi]

bagiraSochi, Knock to the Scarecrow https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9932.0
At one time she laid out recipes from a 1955 catering book
Perhaps your recipe will be found in this book.

Dear girls, tell me, maybe someone knows ... I'm looking for a recipe for vegetable stew, like in kindergarten. The son is already at school, but he often recalls this stew, how he liked it in the kindergarten. How many tried to cook again - the son says that it is still not so ... What is this miracle recipe ???

Irina will not work.
stew or soup .. cooked in a very large volume and in a small saucepan - 3-5 liters .. very different in taste.

[bagiraSochi]

bagiraSochi, IrinaI have a son too remembers him all the time .. true, he eats what I have cooked with pleasure, but it’s the very recipe, probably, you need to look for food in the books of public catering

This is from the series "before and the grass was greener"
And if you give him such a stew now ... maybe he will, but maybe only once.

Tina, or maybe go to his kindergarten, to which he once went, and beg-buy a portion of stew, let him calm down, and your stew will love

[Tanechka]

and your stew will love

Tanechka, so he generally loves any stew with me, but he often remembers that he ate a double portion in the garden

[Vegetable stew]

Tina, I found a recipe in the internet for a kindergarten - look

Vegetable stew
Try to do a little to be eaten that day.
Cabbage - 300 grams (approximately). Better to take juicy, white, flat cabbage.
1 onion
1 carrot
1 potato
1 tomato or 1 tsp. pasta (with the pasta it turns out more beautiful than a stew)
1-2 tbsp. canned green peas
1 tbsp. a spoonful of sour cream if desired. (I prefer not to add)
1 tsp flour

Cut carrots, onions, tomatoes into cubes (you can do without them, if there is a volume of pasta) Pour vegetable oil into a saucepan so that the bottom is covered and simmer in oil - first onions with carrots, then tomatoes. For kids, do not fry, but put everything together with cabbage, adding some water ...

Add diced cabbage. If you feel that the cabbage is rough and not very juicy, then you can mash it with your hands, adding a little salt. Add the floor. glasses to start with water and put out, covering with a lid, until the cabbage is half cooked, trying to press it during cooking so that the juice is on the surface. Young cabbage is stewed without water at all, in its own juice. But if the cabbage turned out to be not very juicy, then if necessary, add a little water during the cooking process. So that the cabbage is not fried, but stewed and is always slightly covered with liquid. But I didn't swim much in the water ...

Then add salt, diced potatoes, peas, bay leaf to taste. Cover and simmer cabbage and potatoes until cooked. The cabbage should be very soft. Ideally, of course, at the end you need to add a tsp of tomato paste and you can add 1 tbsp. a spoonful of sour cream., so the dish becomes more beautiful, but this time I did it without them (in appearance, of course, I lost). You can add more water, but not much. Try to stew in your own juice. Stir occasionally. You can add greens at the end. The stewing time depends on how coarse the cabbage is. If the cabbage is juicy, then, as a rule, it softens faster, and if it is very coarse, then its carcasses are not carcasses, it may not remain very tender ... Approximate cooking time is about an hour.

When the dish is ready, dilute 1 tsp of flour with a little water - 50g, for example, and pour into the stew, stir. This is necessary in order to combine all of our vegetables.

The stew is ready.

[Tanyusha]

Tanyusha, thanks, I almost cook like that, only without peas - they didn't add it in our kindergarten either. In general, the recipe requested bagiraSochi

Tina, look above, I gave the stew layout by ingredients

Dear girls, tell me, maybe someone knows ... I'm looking for a recipe for vegetable stew, like in kindergarten. The son is already at school, but he often recalls this stew, how he liked it in the kindergarten. How many tried to cook again - the son says that it is still not so ... What is this miracle recipe ???

It is most logical, if there is such an opportunity, to go to this kindergarten and talk to the chef, to thank that he fed the child deliciously, maybe bring flowers or sweets as a token of gratitude. a person will be pleased that his work is so appreciated, he will tell the proportions or secrets))) but the point is to hide?
so mummies went to us to ask about rice with apples, it turned out that apples in butter were pre-stewed, so guess yourself!

[Tatyana]

look above, I gave the stew layout by ingredients

Tatyana, yeah, thanks, this option is just close to ours

so mummies went to us to ask about rice with apples, it turned out that apples in butter were pre-stewed, so guess yourself!

and what kind of dish is it?

rice with apples

boiled rice with apple pieces, the children really liked

[Tina]

Tina, but nothing of the kind! when they crunch it is not very soft. And I need that cross between a cheburek and a belyasha from the train stations ... He just annoyed me with this (

[Kivi]

Kivi, I use this recipe all the time - here they crunch (and not much) only immediately from the pan, after literally a minute - the dough becomes soft.

And I need that cross between a cheburek and a belyasha from the train stations ..

Have you tried it on kefir? there the dough is soft in any way and looks very much like whitewash

[Tina]

Tina, went for kefir.

[Kivi]

Kivi, maybe even now you will please your whim of luck

[and the meaning of hiding?]

It is most logical, if there is such an opportunity, to go to this kindergarten and talk to the chef, to thank that he fed the child deliciously, maybe bring flowers or sweets as a token of gratitude. a person will be pleased that his work is so appreciated, he will tell the proportions or secrets))) and the meaning of hiding?

Tatyan, the cooks are very cunning now !!! They cook in such a way that it would be possible to take the products home, and when checked, it turned out to be an "exit" in portions! Therefore, it is unlikely that they will reveal the secret of cooking.
Somewhere decoys, somewhere torments will pour in, somewhere else they will cheat ... somewhere there are more vegetables, somewhere less sugar, somewhere milk will be almost excluded ... But it turns out edible (and that is not always! )
And even if they give a recipe, it is more likely the recipe according to which they should cook, and not the one according to which they are actually cooking.

Oh, girls, thank you all for the advice and even for the recipe !!! I almost do the same, but the truth is, probably, several factors affect. With a large volume and in a small saucepan, the taste is really different for the dish, for some reason I did not immediately think about it ... And I somehow feel ashamed to go to the kindergarten to see the cook, to be honest I will experiment this way. Or maybe really, "the grass was greener")))

stew or soup .. cooked in a very large volume and in a small saucepan - 3-5 liters .. very different in taste

This is not the first time I hear about this, but in practice I have never tested it ...

[Crumb]

CrumbTo check in practice, you need a lot of eaters, I don’t have so many, if only all the neighbors are fed with this stew throughout the district))) so I will not check, we will take it for granted. )))

[bagiraSochi]

bagiraSochi, it seems to me that in order to be similar to catering, you need to cook longer, as if steaming over low heat. We have a friend, she sometimes brings us something from the garden to eat. They cook a lot, tasty, of course quite dietary, the kids don't eat everything. It is clear that it is not meat that brings, but porridge, soup, a side dish, just a vegetable stew. So, it is very rotten, tasty, not crumbled into mush, but very, very matured. I would have removed from the fire much earlier. But, as it seems to me, this is how it should be for the kindergarten. Children are very small, too, eat it.

[Chamomile1]

Chamomile1Olga, yes, the last time my son pointed this out to me. Said it was more boiled in the kindergarten. If I cook in a cartoon, leave it on the heating later, so that it can be steamed ??? Or just stewing for a little longer?

[Crumb]

Crumb, you will not believe, but my mother-in-law's cabbage rolls, practically without meat, but a lot of rice, but cooked in a large cauldron, are very edible, although I can not stand one rice in stuffed cabbage rolls! I got similar ones in smaller quantities only on the stove, which I had in my house for heating .... This one with mugs for an open fire, rather even "rude", and not a stove, as we say, put it in the very corner, for minimal heat, but for the whole day! It was tasty, although in those days everything that you wanted a little with meat was tasty, more people hardly saw it, I suspect that then the trees were larger
And about stew - flour is necessarily added to the stolovskoye, my neighbor cooked this in a large cast-iron cauldron.I also love it from the first vegetables, but in the summer it does not go with us
Chamomile right, there are electric stoves and heating goes on a completely different principle, and the stews' compotes were so tasty to me although now I remember - well, help in appearance

If I cook in a cartoon, leave it on the heating later, so that it can be steamed ??? Or just stewing for a little longer?

I don’t know, I don’t really like that. A friend brings it, it seems delicious, just a bit bland, I add adjichki to the plate on the tip of a knife - we eat it, don't throw it away. I myself do not like to cook. I like it more when the cabbage is a little undercooked, not that crunchy, but not boiled, steamed.

So, from all of the above, I realized for myself: 1. To extinguish longer. 2. Add flour. Let's try! Thank you all again, dear girls

This is not the first time I hear about this, but in practice I have never tested it ...

Inna, I’m not saying it unfounded, I worked in a canteen at an enterprise where I cook for 100 people, in a school where they cook for 300 people. But this applies specifically to mixed dishes and vegetable stews, azu, soups. They are prepared in large volume and the broth is richer.
But here it can still play a role-stew was served for lunch .. then after a walk ... breakfast was early ... the child is already hungry and the taste is different .. More- * herd * .. I also remember compote from kindergarten or school- how delicious it was! especially if dried apricots got into the glass - in general, happiness and the hump was very tasty - there are a lot of children, there are few humpbacks - here it is, treasured in your hands .. delicious ..

So, from all of the above, I realized for myself: 1. To extinguish longer. 2. Add flour. Let's try! Thank you all again, dear girls

and butter. There should be a butter flavor. In kindergarten without him anywhere!)))

Girls, tell me how such pies are formed.

The husband asks for pies with liver, but only of this shape and ready-made about 10-12 centimeters. these are the gentlemen's crumbs

[Tanyush]

Tanyush, in my distant youth, as a student, I bought such bags, as I remember now - with strawberry jam They were made publicly by a special machine Somewhere I read what they do at home according to the principle of a roll - roll out into a narrow strip, spread the filling and pinch the edges over the jam and then chop and fry. My donut dough is thin, so I have never tried it.

[Tan]

Did you study in Lviv by chance?))) My husband studied there and as a cadet, he probably also bought bags)))

Tan, and neatly pinch the edges on the cuts? And I want to push it inside, I just can't imagine to what extent this thickening will swell when frying)) I rarely communicate with yeast dough)) Therefore, looking at a semi-finished product, I do not always imagine the appearance of the finished product))

[Tanyush]

Tanyush, no, in Zhitomir. I think that if the filling is liquid, it may leak, but now the layer jam is going, it should pinch normally. Look at the "ammchiki" from ours, I've already done a stop once - I think, with a dry filling, "it will do just that"
But about the result - here you are two hundred percent right. It seems like I like to work with the dough, but the result still surprises me from time to time.I often remember how my grandmother and I baked pies and once there was either yeast or such a day - but pearl and pearl dough, like in a fairy tale about a pot of porridge, barely we finished with him and the pies were sooooooooted, each bigger than the other and there were an incredible amount of them

And we had such pies. Only with meat and young cabbage. On Khreshchatyk they sold in cooking. Mom also baked like that. We, naturally, did not have a machine. Mom would roll out a long layer, cut out the filling and twist the roll so that the dough would overlap a little. Then I cut them into "bars", pinched the edges well, rolled them on the table into cylinders again and fried them in oil. How delicious it was!

Now such pies are sold in Bakhetle, they are very tasty.

[celfh]

celfh,
Envelope, hand molded.

Two ways.
one.A strip of dough - oblong rhombuses - put the filling in length, stepping back from the edge - bend the sharp corners and press firmly on both sides of the filling - overlap the wide knots - turn them upside down and allow them to distance, so the seam will become less noticeable and the dough will join.
PS Well, this is how a postal envelope looks when it is glued - a diamond like this, and fold the edges inward as well.
2. A strip of dough - rectangles - put the filling in length, stepping back from the edge - fold the narrow edges, press on both sides of the filling - connect the wide edges, pressing (for this, put the pie on one side) - turn it over with a shock downward and allow to distance, so the seam will become less noticeable and the dough will combine.

Hope it helps.

[Tatyana]

Tanyush, no, in Zhitomir.

On Mikhailovskaya, a little further than the gastromon? a tray with hot pies, and the most delicious and fried at the very bottom of the tank ???

Tatyana, Anya, Svetlana, Elena, girls, how I love you all !!!! Thank you!)))