Rarerka
Tan, as they say, tomorrow "the war will show the plan"
eye
Girls, thank you very much for the recipes for mushroom soups, that's really really - for every taste.
in principle, the question was to preserve the taste of the flexible as much as possible.
I rarely cook mushroom soup, and I tried different methods: I also cooked mushrooms first in broth, took them out, fried them with onions, returned them back, but for my taste, due to prolonged cooking, the taste becomes not so saturated, it is lost on the way to the plate.
Today I tried the "contradictory" method and the result pleased: while finely chopped potatoes and orange lentils were boiling in water, I stewed thin slices of mushrooms with a finely cut onion in butter. when the potatoes were ready, the mushrooms went into the soup, stood on minimal heat, then steeped without fire. it turned out very tasty, now I advise, the taste of mushroom and aroma
Olga VB
eye, Tatyana, and rightly so: "noble" mushrooms (porcini, boletus, boletus ...), as well as russula and champignons, do not need to be boiled beforehand.
Fry them slightly until golden brown in your favorite oil with onions and carrots and put them in an almost finished dish, then heat / boil for about five minutes, turn them off and leave on the stove until they cool.
Barley, rice, buckwheat go very well with any mushrooms, and eggplants also go well with dark ones (which give a dark broth). What to say about potatoes ...
Crumb
Quote: Olga VB
"noble" mushrooms do not need to be boiled beforehand.

Hurray, so I'm doing everything right !!!

Not so long ago raised the question first broth in this thread ...
dopleta
Quote: ok
today I tried the "by contradiction" method and the result pleased:
Quote: Olga VB
They should be lightly fried until golden brown.
Here I am about it wrote !
kirch
And raw mushrooms fried in butter - this is something
Tancha
They brought me a kilo of 3 small apples. I don't know the variety, a little more Chinese and yellow ones. What would I do with them? (Do not offer compotes, jam is better). Poke the recipe.
Mandraik Ludmila
This?
I am looking for a recipe on our forumParadise apple jam
(Linadoc)

I cooked such a jam, but I didn't add lemons at all. Cooked straight with sticks, then there was a cool branded snack for cognac, whiskey, etc. for the guests of the "male sex", they were right behind the sticks, and they were long from such apples, they took out one piece, a whole apple right into the mouth, and the remaining I then ate the syrup myself with cottage cheese and sour cream.
Tancha
Ludmila, Thank you . I'll try tomorrow.
Caramelle
Quote: Mandraik Ludmila
Cooked straight with sticks
Taste of childhood! My grandmother cooked Paradise with chopsticks like that…. in an amazing transparent honey syrup .. delicious extraordinary!
Melrose
Beautiful girls, help me find the recipe for Hungarian goulash, it was published in the Domashny Ochag magazine in 1997 (approximately). I remember cooking then, I really liked it - it turned out to be a thick, spicy soup! And now I can’t find it, neither the magazine nor the recipe! Who remembers mine?
gala10
Quote: Melrose
help me find the recipe for Hungarian goulash
I am looking for a recipe on our forumHungarian goulash (Cuckoo 1054)
(Admin)
Melrose
gala10, thanks for the reference ... The current didn’t seem to have tomatoes there ... I don’t remember all the ingredients, for the life of me, we often cook goulash, but the one from the magazine was the most delicious))
kirch
There is a TV channel 360. There is a program called "Tasty", where the chef was making goulash. Go to their website - take a look
Mikhaska
Quote: Melrose
like there were no tomatoes there.
There are tomatoes in Hungarian goulash. Or tomato paste. But, there is.
Rarerka
Nah, in Hungarian instead a decent amount of paprika tomatoes
Mikhaska
I won't argue.But in Beregovo, all the Hungarians there shoved tomatoes or pasta into goulash without a twinge of conscience. Even more like pasta than tomatoes. And my Beregovskaya family is the only way to cook.
And, actually ... Somehow, a few years ago there was a dispute in my company about the most correct Italian cuisine ... And one Italian acquaintance, (a friend's boyfriend), said that there is no correct Italian cuisine. There are some basic dishes. But, each housewife adds her imagination and love to the pot. That's why Italian cuisine is so magical. But, not canonical in any way.
This seems to be the case in any world cuisine.
Melrose
Quote: Mikhaska

, each housewife adds her fantasy and love to the pot. That's why Italian cuisine is so magical. But, not canonical in any way.
This seems to be the case in any world cuisine.
So that's it of course! but something echoed me on this recipe, suddenly, I think, who has magazines in the bins
Rarerka
Quote: Mikhaska
This seems to be the case in any world cuisine.
Exactly, Irish
Alex_Fil
Quote: Melrose

something echoed me on this recipe, suddenly, I think, who has magazines in the bins
Perhaps, it will be difficult to find magazines that are so old, maybe it is easier to look for a similar recipe on the Internet if you google it ... You prepared it, you can understand - it looks like it does not look like it.
Here, for example, what popped up first

🔗
Melrose
Yes, thanks, apparently I will google and try everything in turn until I find what I am looking for
Svetta
Ashelen, this is the first time I hear tomato juice being sterilized. Just yesterday I rolled up 11 liters, I've been doing it for so many years.
I boil the finished juice in a saucepan (stir from the bottom) until the foam disappears, it's 20-25 minutes, and immediately pour it into a container, roll it up / twist it (no difference), no need to wrap it up. I don’t salt the juice, I don’t add anything. You can salt and sugar it to taste, you can boil pieces of bulgs in a saucepan. pepper, you can add laurel. sheet, shower. pepper. I prefer to close in its original form. It stands perfectly, never sour, does not grow moldy, I keep it in an apartment.
SvetaI
Quote: Melrose
Beautiful girls, help me find the recipe for Hungarian goulash
Elena, take a look at this one.
I am looking for a recipe on our forumHungarian goulash in Steba DD2 or just in a saucepan
(SvetaI)

Somehow no one paid attention to this recipe, but the goulash turns out to be awesome, maybe you will like it
gala10
Quote: Melrose
Toka didn’t seem to have tomatoes there ...
Svetlana, Elena is looking for no tomatoes.
Ashelen
Svetta, thank you very much for the tomato juice recipe, I will do it according to your method, it is more reliable
IvaNova
Virgo, help out - cool the boiling brain
The other day there was a cake recipe (cupcake -?). In a slow cooker. It contains cottage cheese, butter, flour. I was just recently. Where I buried - I don't remember
gala10
Quote: IvaNova
cake recipe (cupcake -?). In a slow cooker. It contains cottage cheese, butter, flour.
This?
IvaNova
gala10, thanks, sun!
Something worked on me and on the first of September so impressed me that my head was round. Which does not cancel kitchen duties
Rusalca
Irina, this one?

Shortcake with cottage cheese in a multicooker Steba (ValerieAnna)

I am looking for a recipe on our forum

Oh, I'm late!
Tumanchik
Girls do not laugh, but either from fatigue, or from something else I’m dumbstruck.
My eldest will celebrate my name day. Well, we can handle it at home. But I need to cook something for him to celebrate with friends. Yes, so that my hands are not smeared, more tired - I fall. I came up with a chicken to bake in a bag. And we should have pies with filling. But Schaub dough momentarily knead and bake or make in the evening and bake in the morning. The fillings are frozen: sweet and not sweet. Tell me the recipe for the dough, please. Nothing comes to mind. Here I sit and stare blankly at the monitor - I don't remember anything.
celfh
Quote: IvaNova
Virgo, help out - cool the boiling brain

Irina, it is quite easy to search on the forum, especially if the recipe is new)) On the left is the column with photos of new recipes, just above there is a section New recipes, you click, a small menu pops up, there are subsections - ALL RECIPES; FRESH BREAD; NEW CONFECTIONERY AND BAKERY; NEW COOKING RECIPES and NEW RECIPES FOR THE COOKER.
I clicked on the slow cooker, and you will have all the recipes, where the first is your PIE
Quote: Tumanchik

And we should have pies with filling. But Schaub dough momentarily knead and bake or make in the evening and bake in the morning.

Irina, this DOUGH the girls are praising. dumped everything in HP, and my hands are clean)))
Tumanchik
Quote: celfh
Irina, the girls praise this TEST. dumped everything in HP, and my hands are clean)))
Tanya thank you very much! well, straight saved!
Trishka
Tumanchik, Irish, I have yeast dough ...


Universal dough for pies, pies, buns (Trishka)

I am looking for a recipe on our forum



Maybe it will work
Tumanchik
Ksyusha, thank you dear. Today I have cured my headache and I am already thinking!
Trishka
Yes, always please, don't get sick, Irishik!
Taia
Quote: Tumanchik
But I need to cook something for him to celebrate with friends. Yes, so that my hands are not smeared, more tired - I fall. I came up with a chicken to bake in a bag. And we should have pies with filling. But Schaub dough momentarily knead and bake or make in the evening and bake in the morning.

Probably too late with advice?
I always prepare this focaccia for such events.
Potato focaccia with onions (Admin)
Fast, satisfying, budget. Everyone likes it very much. It is picked up instantly.
Longina
Great recipe! I wrote it down for myself, I will bake.
Olgita
Girls! Help with the recipe! The husband brought lingonberries from Karelia. They cooked the jam with apples. I wanted to make a liqueur. Can anyone share a recipe? Thank you in advance.
Mandraik Ludmila
Olgita, I make all the liqueurs in one way, pour the berry into a 2 or 3 liter jar, fill it completely with the berry and fill it with good vodka (Alfa alcohol), close it tightly with a lid, put it in a warm, dark place for a month or two, then drain it and fill it again, so you can fill it several times. It turns out not very strong, aromatic and tasty drink. I do everything without sugar, I think it spoils the taste
Olgita
Mandraik Ludmila, thanks a lot. It was the lingonberry that confused me to taste. I'm going to put it.
Olga VB
Olgita, leave a little just to freeze, then you will add sauerkraut to the sauerkraut. Or sometimes to do morsiks - very sincerely!
Oroma
Olgita, from lingonberry wonderful fruit drinks are obtained in winter. And it is stored without problems. You can just pour cold water. I used a blender last year and mixed it with a little sugar. It was, though in the refrigerator. And then add some water. , strain and drink AND meatball sauce, as in Ikea, can be made
Tumanchik
Girls give the recipe for pear jam to pieces. current without complex additional ingredients. simpler
Olgita
Oroma, Olga VB, girls, thank you all very much for the consultation. I did everything.
V-tina
Irisha, look, it might fit
I am looking for a recipe on our forumLong pear jam
(V-tina)

I roll up hard pears too
Tumanchik
Quote: V-tina

Irisha, look, it might fit
I am looking for a recipe on our forumLong pear jam
(V-tina)

I roll up hard pears too
maybe not ripe?
V-tina
you can, the slices will be more whole, you can add vanilla if you like
Admin

Wouldn't that work?

I am looking for a recipe on our forumVarenka with pear pieces
(Kostya1988)
Svetlana Mazqarovna
Girls, what am I looking for? I didn't bookmark, I remember what I wanted to bake, I bought a coconut. shavings, and then Something with coconut and openwork
celfh
Quote: SvetlanaMazqarovna
Something with coconut and openwork
Amazing tenderness?

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