I am looking for a recipe on our forum

Add some more money and buy a normal full-fledged dryer, most importantly safe

Why is a conventional dryer safer than an infrared dryer? An infrared dryer is more economical than a conventional one, and the surrounding air does not heat.

[Girls]

Girls, well, let's not put "flies and cutlets" in one plate, damn it!
The theme is called "I am looking for a recipe"! not a dryer

You go into a topic, find out a recipe, or help someone in choosing ... but here ... there are no words, what ...

Follow the links, and find out "what is different" and other subtleties ... in specialized topics

Albisha, make one can for a sample! It's tasty!
For 3 liters. bank
Pour boiling water over the watermelon, cut into slices / segments with a crust. Put dill, garlic 1 chopped clove at the bottom of the jar, put the watermelon to half the jar. Add 2 tbsp. l. sugar and 1 tbsp. l. salt, 3 tablets of aspirin (acetylsalits. to-you) 0.5 g each and put the watermelons to the top. Pour boiling water over and roll up. Shake the jar, turn it upside down, wrap it until it cools for a day.
My watermelons have never become cloudy or blown up, I buy watermelons in August and September.

Svetik, is it possible without aspirin? I never put it in twists And in general, as a child, I was fed with it for the rest of my life

Svetik, is it possible without aspirin? I never put it in twists And in general, as a child, I was fed with it for the rest of my life

Albin, I don't even know, I got the recipe like that and I have been doing 1-3 cans for 36 years. This is my only recipe with aspirin. Maybe the girls will tell you what to replace.

I also salt watermelons. But without garlic and cut off the rind. The first time with the crusts, I didn't like it. Now I cut it off, although my mother-in-law ate, I liked it. I also have salted with aspirin. I don't know what he gives. My mom is salting without him. But I think it's better with him.

If you replace it, as usual, with vinegar or lemon, you will have a completely different taste. Not necessarily worse, no, just different. Aspirin practically does not give sourness.

girlsiii SOOOOSSSS ..
I haven't cooked raspberries for a hundred years .. I forgot everything ..
mom has a book ..
give advice on how .. exactly I want to cook ..
how much sugar .. 1: 1 ??
can I wash?
I would use thinner .. patamushta this jam goes like a dough to pancakes ..

and without aspirin you can

Sure you may! Aspirin is used as a preservative. And you can make it according to any favorite recipe for pickled cucumbers or tomatoes. The actual cooking technology is the same. It is better not to cut off the crust! We had "fights" for her.

If I'm going to pickle a watermelon, then not earlier than September. I think in the near future we will slow down with the purchase of a watermelon.

[Zhenya]

how much sugar .. 1: 1 ??
can I wash?
I would use thinner .. patamushta this jam goes like a dough to pancakes ..

Zhenya, it is possible and 1: 1 and even 1: 0.5, this is how you love it by sweetness. in order to thinner - just don't cook for a long time, you can do it like a five-minute even

I would be thinner .. patamushta this jam we have goes like a dough to pancakes

Zhen, cook the silt. The berries are boiled there, for pancakes it's the same

[five minutes]

weld the silt

Or five minutes , only today I cooked raspberry ...

It seems that no one makes apricots, but only red currants ...

If it's not too late and if space in the freezer allows, then I suggest making Sorbe out of apricots. Beat the berries with sugar with a blender (not much to taste). Place in low, flat containers. Store in the freezer.
I do the same from strawberries, currants, raspberries.
In the heat, the multi-colored balls of such popsicles are very pleasing.

[Tanya-Fanya]

Tanya-Fanya, thanks for the advice. I no longer have apricots, those that were already processed. And I won't be able to make a sorbet anymore - we left for the dacha today, and here I strained with the freezer.

Members of the forum, I ask for help. How to harvest grape leaves for dolma? I remember that my grandmother's leaves were stored for six months or a year in a jar (dry). Unfortunately, I didn't have time to ask the recipe ((

[Kivi]

Kivi, I don't know dry, but there are pickled ones here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=377046.0

Girls, thanks to everyone who responded .. and suggested about raspberry jam !!!

Please tell me a good recipe for not very fatty curd cream. For a layer of cake layers.

[Olga]

Olga, look from this cake, maybe it will work

No-bake cake "Striped" (V-tina)

[V-tina]

V-tina, Thank you, good, but I want it without gelatin.

[Olga]

Olga, the simplest is to beat cottage cheese, sour cream and sugar or powdered sugar and vanilla with a blender, you can use butter instead of sour cream, but it will be fatter, you can add condensed milk instead of sour cream and sugar

[Chamomile1]

Chamomile1, Ol, I like this one very much. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=432517.0

Girls! Hello!
Help me find a recipe (I remember a whole Temka was on the forum!) About making a detergent from soap and soda. You need to cook it. I cooked, it was over, but I forgot the proportions. I can’t find it (I don’t remember the full name of Temka)!

Guzelka, I already wrote the recipe in the gazebo!

Virgin, there is a piece of kohlrabi left. Tell me where to attach it fresh (I was not impressed at all in the heat-treated one). Romin made an apple salad. If there is anything else like that, I will be glad

Please tell me a good recipe for not very fatty curd cream. For a layer of cake layers.

Beat cottage cheese with condensed milk (which is with sugar). But be sure to wipe the cottage cheese through a sieve.
I make a biscuit roll with such a cream, very tasty and not greasy

[IvaNova]

IvaNova, Irish, but such a simple salad is not good:

There are no proportions.
We take the cabbage, cleanse the green skin. Three on a coarse grater, salt, add finely chopped dill and season with mayonnaise. EVERYTHING! The salad is very juicy, tasty and simple.

P.S. Sometimes I add grated cucumber.

P.P.S. And sometimes also radishes

One of our members of the forum shared the recipe) ...

I also cooked for my own:

Kohlrabi and cucumber salad

1 kohlrabi 300 g
0.5 long salad cucumber
3 small pickles
1 small carrot
2 tsp horseradish with cream
refueling

Kohlrabi, carrots, cucumbers, peel, grate on a "Korean" grater (three fresh cucumber so that the core we don't need in the salad remains in our hands), squeeze the grated pickled cucumbers. Salt, pepper to taste, amount of dressing as desired.

And this):

Salad with kohlrabi and canned fish

1 kohlrabi 300-350 g
1 onion
1 apple
some lemon juice
2 medium carrots
1 can of canned fish (tuna, pink salmon ...)
salad mix 100 g (optional)
1 clove of garlic (optional)
greens (optional)
mayonnaise for dressing
salt to taste

Cut the onion into very thin quarter rings, knead it with your hands, and pour into a bowl. Peel the apple, grate on a Korean grater, pour on the onion, sprinkle with lemon juice. Peel kohlrabi, grate on a Korean grater, add to a bowl. Peel the carrots, grate on a Korean grater, add to a bowl. Finely chop the herbs, salad, squeeze the garlic through a press, add to a bowl. Thoroughly drain the juice from the canned food, gut it into noticeable pieces, add to a bowl. Stir, season with mayonnaise, salt to taste.

All of the above options really liked my home!

If there is anything else like that, I will be glad

Ira, look here, there are a lot of these vegetables Disliked vegetables - radish, turnip, daikon, celery, kohlrabi, fennel ... and others

Hello girls))) This is my story. For a long time (about 2 years ago) I gave a recipe for cheesecakes to my friend's mother (a recipe for 99.99 with HP), it turns out I baked them myself, now it turns out that this is now their favorite recipe for dough for sweet pastries, and the whole street (in the country) already took this recipe from her. She has it recorded under my name))) And I wonder whose he was, Chuchelki thought, but no, I did not find it. Help with advice.
I also thought awesome butter, but also not it.

1 tsp dry yeast or 10 g pressed
500 g flour
0.5 tsp salt
70 g vanilla sugar
5 g butter
2 eggs
100 g sour cream (fermented baked milk, yogurt)
110 g water

filling
150 g ricotta cheese
150 g Philadelphia cheese
1 egg
60 g sugar
1 tsp cornstarch

SOS !!!!! Blessed with a cherry. Small and overripe. As much as 10 liters. It is not realistic to remove the bone. I will roll some compotes. What do you recommend to do with the rest?

[Shallow and overripe]

Shallow and overripe

Since this second day I have been cooking ordinary sweet and sour jam - 900 grams of sugar per kilogram - it turned out well
Straight with seeds, there will be something to savor in winter. In general, I cook cherries with seeds, I like

In general, I cook cherries with seeds, I like

And I always cook with only bone! It's not tasty without a seed!

Yeah, otherwise there is nothing to drive in your mouth

900 grams of sugar per kilogram

Tanya, please tell me how you cook. I never cooked it with a bone. Silt won't come out?

[Ira]

Ira, I don't like silt, this is not jam

I brew like this:
I put the washed berry into the pan
I pour sugar (900 per kilogram of cherries), and leave it overnight for the juice to go
I put the pan on fire, and heat it over low heat until the sugar dissolves, stirring so that the sugar does not burn. If the cherry has given little juice (which is often the case with small huskies), then pour a drop of water, about 100 ml. even a little less, just to activate the sugar and start secreting the cherry juice. Then there will be a lot of juice, above the roof!
And I cook the jam until tender, stirring and skimming.
Cook for about 40-60 minutes until tender, over low heat, the berries will "whisper". Guideline - cherries should be distributed throughout the depth of the syrup, will be wrinkled, the color is beautiful cherry. And it is better to cook in a saucepan with a thick bottom.
It is very easy to digest, just overexpose, but then the color of the jam will turn brown
I pour the finished jam into jars and under the lids, on the lids, until it cools. Store in a pantry, closet, well worth it.

Try it, I hope you like it
Otherwise, you can't cook it from a cherry peel, and you will be tortured to remove the bones, there is little pulp on it
I cook in a large saucepan with a thick bottom, 1.5 kg each. at once. The best thing is to cook in small portions, on a wide bottom plane - it will work out better.

[Admin]

Admin, Thank you. flew!

I do it almost like Admin, but besides sugar, I immediately add 100 grams of alcohol or vodka to sugar and leave it overnight. There is always a lot of juice. And I do not cook for 40-60 minutes (a great chance to digest), but in stages. I bring it to a boil and turn it off until it cools down, so 5-6 times. I have never digested to brown with this approach.

And I cook cherry jam only with seeds, in very large quantities, because this is my favorite. I cook cherries, both small and large. I cook like Tanya, only less in time and pour it already cooled down. True, I put sugar 1 to 1. I close the cans with tracing paper, it costs well in the pantry

[kirch]

but, in addition to sugar, I immediately add 100 grams of alcohol or vodka to sugar

once again more detailed proportions please!

Added Monday 25 Jul 2016 09:33 PM

kirch, Lyud, with such an avka I should have written to you right away!

I cook along the way, the jam itself tells you when it's ready, you can see it. Therefore, I look after the fact, maybe 40 minutes, or maybe a little longer.

And the juice can be of different amounts.
Here, I brought cherries from our grandmothers, the batch cooked very well, without excess juice - super!
The next day I bought it from the same granny (I felt sorry for the granny, why should she stand) and the juice in her is frail and there are a lot of bones ... and where does so much juice in her come from?

I got used to pouring into cans under the lids, there is more confidence that the cans will stand. And besides, I don’t eat sweets ..., so I put less sugar

And today I cooked jelly from gooseberries, it has frozen very well, and the taste is good

they pinned me 2 kg of champignons. Such large, 5 cm diameter of the cap. Not very beautiful. Bought on Saturday, yesterday they handed it over to me. And what to do with them?

so I put less sugar

No, Admin, no one puts sugar less than me! For 2-3 kg of cherries I add current 300 grams of sugar and 100 grams of alcohol. So that is all! Of course I close it tightly.Last year I closed alcoholized plastic bottles (they drove far away, almost to you).

they pinned me 2 kg of champignons. Such large, 5 cm diameter of the cap. Not very beautiful. Bought on Saturday, yesterday they handed it over to me. And what to do with them?

I finely cut the champignons into cubes, I also cut the onions and fry them until the moisture evaporates in vegetable oil. They emit a lot of water, over high heat it turns out faster
These are blanks when there is no time. In a container in the refrigerator, they stand for 3-5 days. Or I put it in plastic jars and in the freezer.
Then I cook eggs stuffed with mushrooms, add to the second meat dishes, sauce, soups, bake pies. Yes, a lot, where. Very comfortable

[Virgin]

I'd cut the champignons into slices and freeze them. Used as needed. Salads with meat and mushrooms are wonderful as they are. And here is excellent without meat

Green beans salad with mushrooms (Elena Tim)



Virgin, do we have some delicious pastries with blueberries? (except for freshly laid pie)? I know that all the pastries here are delicious, but they brought me blueberries

[IvaNova]

IvaNovado you want a flan?

[Tumanchik]

Tumanchik, I don't know what it is, but I want
The main thing for me is that without agar (we don't have it). Friendship does not work out with gelatin either. But I will fold, I will not get out

[Tumanchik]

Tumanchik, I don't know what it is, but I want
The main thing for me is that without agar (we don't have it). Friendship does not work out with gelatin either. But I will fold, I will not get out

no, there is no such thing ... this is such a cake. shortbread dough, and in the middle there is a delicate sweet cream and berries with sourness. the very thing!
I'm going to put everything, but the berries are still a pity in the pie. better to eat fresh. so, write it down! Preparing quickly. Therefore, prepare everything in advance.
Ingredients for a 21-23 cm mold:

For the test:

200 g flour
115 g cold butter
1/4 tsp salt
pinch of sugar
2 tbsp. l. cold (ice) water
aaa still forgot the yolk of the egg !!!
For the cream:

250 ml heavy cream (30-35%) mono and fresh sour cream - you won't spoil
750 ml milk (2.5-3.5%)
1 tbsp. l. vanilla sugar
4 yolks from large eggs
200 g sugar
75 g cornstarch
150-300 g of a mixture of wild berries (your blueberries will do just fine)

Sand base. You can have your own dough - you can offer it. You zababakhayh dough in a blender with knives from all the acrome water. The baby will be fat. Then water and fast Gather the dough into a ball. If carried, the butter will melt and the dough will become rubbery or oaky. So I take the butter from the freezer and work in layers: flour-butter-flour-butter ... then salt, sugar and yolk. At the end, I collect the water in a ball. A couple of minutes of time. Dough in a bag or film. In the refrigerator for at least 30-40 minutes. Then you will tamp it into shape with the sides. Prick with a fork. You will cover it with paper. Pour in the beans and bake. And roll out mono into a layer with a thickness of 2-3 mm. Gently roll the dough onto a rolling pin to transfer to the mold. Boards are required!

You bake when ready. For 180 minutes 15-20. Depends on the oven.
You bang the cream. Well, you know - it will be custard. The yolks with sugar are white. Starch in there and beat again. Mix the milk and cream separately in a ladle. on fire and bring to a boil. Pour hot milk into the egg mixture in a thin stream with constant whisking. We put on low heat and cook, stirring constantly with a whisk, until the mixture thickens.
We remove the biscuit with the weight of the foil. We shift the cream into the base, level it. Top with berries and press in a little. Whole berries, no need to crush. It will be beautiful later.

It bakes for about 40 minutes with the same 180.
You can try the oven in the cartoon.
phew ... long writing ....

The baby will be fat.

Fuuuu)), I read to the end, I felt relieved, at first you thought you started predicting the future ...

Fuuuu)), I read to the end, I felt relieved, at first you thought you started predicting the future ...

got it
nooo, those are not threatened! don't you go and eat cream?

[Blueberry pie with cottage cheese]

don't you go and eat cream?

After I just smell that cream and then immediately run to weigh myself, and you ask about food ...

What delicious blueberry baked goods do we have?

Blueberry pie with cottage cheese !!!