Tumanchik
Olga VB, Creamy, Baby, thank you very much! Here is who else would have helped as much as on your favorite forum. I never knew this, and even my mother. Thank you very much!
Crumb
Quote: Tumanchik
And another question, is it better to freeze or dry green onions?

Yesterday I was also treated to a bag of green onions ...

I will definitely not freeze, mine do not like it, so dry this topic, but) ... how I would like to leave this onion for the pie filling, that's just how to save it ...
gala10
Quote: Krosh
that's just how to save it
Evacuate.
Admin
Quote: gala10

Evacuate.

Stored for a long time, it will not be all winter
If only a vacuum and into the freezer. So, you can just freeze it in a bag

I would try to make coarse slices and dry them, and restore them in a little water for pies.
With dried onions it is easier: you can restore, you can use dried onions in broths and pies, you can grind them into powder, you can make a paste with vegetables ...
filirina
Quote: Krosh
leave this onion for the pie filling
For the pie filling I froze last summer, the flight is normal! Who is there in the pies will make out ice cream, whether it is fresh! If you like it or not - don't tell them where the onion comes from in winter! I usually answer such questions with the words of a classic: "from the forest, of course."
Olga VB
I also froze green onions both separately and as part of a semi-finished product for green cabbage soup (spinach, sorrel, green onions, ...).
The flight is normal.
It does not need to be defrosted before cooking, and it does not need to be thrown into a saucepan or frying pan.
Tumanchik
Quote: Krosh
Yesterday I was also treated to a bag of green onions ...
Ksyusha, without further ado, froze the mix: parsley, onion and dill.
Quote: Tumanchik
Girls, a huge bag of lettuce fell on me. I won't save that much. What to do? How to save?
And another bunch of mint. If not dry, and not drinks, then where is it more interesting? I'm already tired of my own.
chatted marshmallow
Waist
Girls, does anyone know how and from what to make the filling of the Petrel sweets ?? My daughter really likes it, and if it's not difficult, I would cook for her myself. And then here we do not sell
Mirabel
Tanyusha !!! ay !! Admin, that is!
I’m for help, again I lost one of your recipes and I just can’t find it. And the family requires a dairy
porridge of quinoa, bulgur and something else .. maybe couscous?
Please help me find!
Admin
Quote: Mirabel

Tanyusha !!! ay !! Admin, that is!
I’m for help, again I lost one of your recipes and I just can’t find it. And the family requires a dairy
porridge of quinoa, bulgur and something else .. maybe couscous?
Please help me find!

VikaI'm here in the morning
The recipe has already been found for you without my participation - girls THANKS!

And so, to your lovers of my "exotic" cereals, they are all here Different porridges are important, different porridges are needed)) - come in, I will be glad to meet you
Mirabel
Svetlana, Svetochka! Thank you so much!
Tatyana, Yes Yes Yes!!! I searched the porridge, but I found so many other interesting things
Innushka
Dear members of the forum, advise the dishes or processing methods with asparagus beans, otherwise it hurt a lot)
Thanks in advance
gala10
Quote: Innushka
dishes or processing methods with asparagus beans
Such have not tried?
The surplus can be frozen, and in the winter there. And in vegetable stews, soups, etc.
And also here.
IvaNova
A store was discovered with affordable fish of good quality (frozen, and partly domestic). In this connection
1. Somewhere I once heard a recipe for a fish roll - we take a whole gutted pink salmon carcass, put a mackerel carcass in its belly, put a mackerel belly in it ... I don't remember what ...it seems green ... and all this ... we probably bake. Didn't we run anything like that? So far I have only found Fish roll from Gasha https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=71518.0, but this is absolutely not the case.
2. Seeing the pleasure with which the cat eats the liver from three thick mackerels (I bought mackerel not gutted), I thought - could people eat it? Can you have a recipe for what kind of fish liver pate?
Mandraik Ludmila
Innushka, I freeze, it is very convenient in packages of 400-500g, just for soup or extinguish the lobby. And a lobby made of such beans ... um-um-yum - you will lick your fingers!

0.5 kg of asparagus beans, cut into 2-3cm long pieces; 2-3 pomdoros with peeled skin, cut into thin slices, can be replaced with tomato paste 50-70 grams; 2-3 medium onions, cut into half rings, 2-4 cloves of garlic - you can use a grinder, you can chop with a knife, salt and red pepper to taste, chop the greens, the more - the better, and be sure to cilantro! You can stew everything without oil, but if with oil, then a couple of spoons, no more. You can eat both hot and cold!

Ekaterina2
toffee
Quote: Innushka

Dear members of the forum, advise the dishes or processing methods with asparagus beans, otherwise it hurt a lot)
Thanks in advance
Inna, are you already harvesting the crop? Niffase! We also have this one.
I am looking for a recipe on our forum
Tumanchik
virgin question of course will be stupid, but for the first time I'm going to dry greens in an electric dryer. I want to make a mixture. I have: green onions, parsley and dill. I wash them - right? then dry, and then crumble or vice versa? ideally I want to get finely chopped with minimal dancing and dirt. What do you advise?
V-tina
Irish, I dry my greens, then chop the onions, separate the parsley and dill from the branches and dry them, dry the branches too, but on a separate pallet, because they dry longer
filirina
Very simple. All the same, I would cut the onion, but there is dry dill with parsley, and then rub it with my hands in a large bag. The greens separately turn out to be small, and the branches separately, I just take out. Lazy, me.
Tumanchik
V-tina, filirina, please
IvaNova
filirina, Similarly.
And I also dry the components of the mixtures separately (on different pallets). Because drying times may vary. That which takes longer to dry - put it lower. I mix already dried
Admin

Girls, do not forget about this preparation - experience shows that such greens are needed in late autumn and winter (as well as horseradish harvesting)


Greens, horseradish, garlic for conservation, dried (Admin)

I am looking for a recipe on our forum
Crumb
Girls, and where can you use mustard meal?

For some reason I bought it together with oatmeal, I add the latter to kefir, quite edible, neutral) ...

Yesterday licked I tasted mustard what disgusting your aspic fish ...

V-tina
CrumbI think it should go well in bread
Crumb
I also thought about bread dough ...

It will probably fit into minced meatballs too ...

Thank you so much, Teen !!!
Irgata
Quote: Krosh
mustard meal
Inna, why don't you want to use it * as intended *? 🔗 what is written there - heat treatment is not desirable .. although, that it is already processed with steam, it is a remedy for all diseases

I would add it to the mustard = so to speak like to like
or, yeah, in minced meat - the taste, I think, will not spoil
Ikra
Crumb, add it wherever you add mustard. Googled, they recommend adding it to salads. A wonderful sauce - vegetable oil (whatever you like), a little vinegar or lemon juice, salt-pepper and this mustard charm. Beat with a fork without fanaticism and pour over all fresh vegetables that are.
Albina
Probably in mayonnaise instead of mustard you can put it. I would try.
Crumb
Quote: Irsha
why don't you want to use it * for its intended purpose *?

Irisha, and where is it intended?

P.S. Already studying ...

I myself do not eat porridge), but I strongly doubt that my family members would eat porridge with added to it mustard meal ...

When I remember that delicious ...

Quote: Irsha
I would add it to mustard

But somehow I didn’t think about it, thank you for the idea!

Quote: Ikra
Beat with a fork without fanaticism and pour over all fresh vegetables

Irisha, also a great idea, I will definitely use it !!!

Thank you very much, my dear !!!

Quote: Albina
Probably in mayonnaise instead of mustard you can

I don't know how about instead, but together, I think, quite !!!

Albinochka, I am very grateful to you, my golden one !!!

Girlshow I love you !!!
Irgata
Quote: Krosh
where is it for the purpose?
Quote: Irsha
🔗
medicine, tea, not pampering
Albina
Innochka, just read the advice and decided to insert here, it may come in handy
Sausages can be delicious not only boiled. Cover them with mustard and fry in a skillet.
Rarerka
Albina, I make cuts on the pork sausages a la baton, generously grease the top with homemade "ripped eyes" and bake in the desktop oven
Fast-tasty-beautiful-unusual
Crumb
Albinochka, thank you dear !!!

Occasionally I cook this for my own, we even have such a recipe on the forum sausages fried in mustard ...
LanaG
Inna, recently bumping into meat in mustard coating, you need to look
Albina
Quote: LanaG

Inna, recently bumping into meat in mustard coating, you need to look
I already wrote in the topic about mayonnaise how I missed the mustard when making mayonnaise. The mayonnaise turned out to be bitter. I didn’t test my strength: on the first try they somehow didn’t eat mayonnaise. And I immediately put it away in the cold. And then she smeared the meat with mustard and baked
Tumanchik
girls rummaged the whole house .. and there is no small cardboard with a recipe for crispy waffles for a Soviet electric waffle iron for thin waffles
I remember there margarine and a lot of eggs - 5 I think. and then I don’t remember. tell me! after all a well-known recipe!
Lera-7
Tumanchik, Ira, I have a recipe from a very old magazine "Rabotnitsa", the composition is very similar:
250 g margarine
250 g sugar
500 g flour
6 pcs. eggs (whites are beaten separately and added last)
0.5 tsp soda
lemon. zest, vanillin to taste
Tumanchik
Quote: Lera-7

Tumanchik, Ira, I have a recipe from a very old magazine "Rabotnitsa", the composition is very similar:
250 g margarine
250 g sugar
500 g flour
6 pcs. eggs (whites are beaten separately and added last)
0.5 tsp soda
lemon. zest, vanillin to taste
The light is similar. There, too, it seems I was without liquid. I don't bake often and I don't remember by heart. Thank you. Already my balls
Lera-7
Irina, I really like these waffles.
LanaG
5 eggs; 200 g butter; 1 cup sugar; 1 tbsp. with a heap of flour This one?
Tumanchik
Quote: Lera-7
0.5 tsp soda
Stop!!!! Sveta, are they really thin?


Added on Friday 08 Jul 2016 12:00 PM

Quote: LanaG

5 eggs; 200 g butter; 1 cup sugar; 1 tbsp. with a heap of flour This one?
Yes Schaub I remembered ... already kneaded.


Added on Friday 08 Jul 2016 12:00 PM

Quote: Larssevsk

Irina, take a look here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1488.0
I was there - I got scared and ran here to help.
Lera-7
Quote: Tumanchik
Sveta, are they really thin?
Yes. yes, Ira, for sure! I tried my new Cloer 261 on this recipe. behold
Photographed a recipe from a magazine
I am looking for a recipe on our forum
nut
Tumanchik - Irina - here is a recipe from a piece of paper to a Soviet waffle iron - dissolve 200 g of butter, add 5 eggs, 300 g of sugar, 200-300 g of flour, stir well and bake. I bake only on it, but if it turns out very thick, then I add milk to the desired thickness (this is not in the recipe, but I do this sometimes)
kirpochka
Irina, I also always bake it - it's very tasty)
nut
Nataliya
Tumanchik
The girls are ok! A whole tray of waffles with cream is ready! Partially already stretched out in the corners I will have to feel vacuuming some


Added on Friday, 08 Jul 2016 3:01 PM

Quote: Lera-7

Yes. yes, Ira, for sure! I tried my new Cloer 261 on this recipe. behold
Photographed a recipe from a magazine
I am looking for a recipe on our forum
on it and baked. no current of soda poured - it's hot in the kitchen. everything worked out great.
Mom had the recipe - a little different. for 5 eggs, but this one is great! Thank you!

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