Olekma
Quote: Tumanchik

Katyusha, I will listen with pleasure. We call another dish sorcerers. But I'm still interested!
I called a friend who ate these same sorcerers, in our Amur region this is what dumplings with meat and cabbage are called, and she told me how she cooks them. I have already stuck and fed the family. Delicious! If interested, I will write how I cooked.
alfa20
Katerina - Olekma , of course write! It’s interesting. Somehow I never ate such, never cook. Separately - dumplings with cabbage, dumplings. And here everything is in one bottle.
Rarerka
Quote: Olekma
If interested I will write how I cooked.
slow down, pzhalsta ... (c)
gala10
Quote: Olekma
If interested I will write how I cooked.
And even better - with a separate recipe ...
DonnaRosa
Quote: Anina

Girls, please share the recipe for manna. Thank you in advance
MANNIK "WET"

Uncomplicated, very tender, juicy and tasty cake. When you need it quickly, tasty and satisfying.

50 g butter
2 eggs
1 tbsp. kefir or yogurt
1 tbsp. Sahara
0.5 tsp soda, slaked vinegar
1 tbsp. semolina
1 tbsp. flour
If desired, you can add raisins and prunes to the dough.
Melt the butter, add all the ingredients.
The dough is thin.
Bake in the oven at medium temperature.

And now the fun part ...
Pour hot manna with two glasses of milk. Naturally right in shape.
The milk is absorbed instantly.
Allow to cool.
$ vetLana
And I came across such a manna Coffee and honey manna with cinnamon "Inspiration". I will give a link to anyone interested.



Added Sunday 23 Oct 2016 09:45 PM

DonnaRosa,

You look wonderful!

DonnaRosa
$ vetLana, Probably Kalyagin and I are relatives.


Added Sunday 23 Oct 2016 10:13 PM

Mannik on kefir. apple manna in a slow cooker

1 cup of sugar,
1.5 cups - kefir.
2 cups - semolina,
1 bag of baking powder (10-12 gr.),
3 eggs,
3 apples,
For glaze:
120 grams - powdered sugar.
1.5 - 2 tablespoons of orange juice (or lemon).

Cooking time: 1:20 "baking" mode + 10 minutes on heating.
Olga VB
Svetochka, about the viburnum.
It must first be properly frozen in the freezer. Then, after thawing, it will lose its bitterness and acquire sweetness. In addition, after that, it will easily and perfectly, without much effort, rub through any sieve.
And then do whatever you like with it - you can boil it, you can just stir it with sugar (then store it in the refrigerator), you can use it with a thickener - complete freedom!
Svetta
Olga VB, Olyushka, kind soul, thanks for the advice. But I have already rolled up the viburnum jam on the advice of Admin-Tanya, 2 liters are still cooling. I didn't freeze it, because the freezer is almost full, and I won't put in so much viburnum. I still have a lot of it, tomorrow I will cut off a part at the dacha and give it to my sister-in-law, let him train. I'll take some of it to dad in the freezer, let the whole lie on the hands.
So far yesterday I rubbed it by hand five times through three sieves, then I have established myself in the desire to buy a Pasaverdur, and I will! The most interesting thing is that I could not stand her, yesterday I was disfigured for the sake of my husband. And today I poured jam and tried it ... it turns out, I love viburnum! I went to Tanya and I’ll say thank you!
Tumanchik
Girls advise the recipe for pumpkin manna! Very relevant. The main thing is not to bake it and take a form with high edges. Do not regret the impregnation and even stab it so that it is impregnated. It turns out so amber. I love dipping it in syrup and with tea
I am looking for a recipe on our forumThe most pumpkin manna on whey (kefir) with lemon filling
(Tumanchik)
Admin
Yu
Quote: Olga VB
It must first be properly frozen in the freezer.

No need to freeze it.Viburnum is already perfectly processed and tastes great
Apparently all the bitterness sits in the peel and bones, and when you rub it and almost all the bitterness is gone, only a light piquant bitterness remains, which does not interfere with the perception of the berry-jam

And of course, you need to take care of the tools so that it is easy to wipe any berry, and not wipe through a sieve-colander-gauze
Olga VB
Quote: Admin
No need to freeze it. Viburnum is already perfectly processed and tastes great
Tanya, where is how, but about the viburnum, I know everything
It is always harvested after the first frost, and the seed skins have nothing to do with it. It is after freezing that the taste improves significantly, and the benefits are added, and the juice is better separated along with the pulp. This is an age-old practice.
And if it so happened that the viburnum was harvested before frost, then these frosts can be arranged using a freezer.
By the way, skins and seeds are considered no less useful than all other parts of the berries. So I just twist the berries or blender them in a quick "whack"! And I don't wipe anything.
They say that twigs are useful.
Good luck!
Olekma
Quote: alfa20

Katerina - Olekma , of course write! It’s interesting. Somehow I never ate such, never cook. Separately - dumplings with cabbage, dumplings. And here everything is in one bottle.
Quote: Rarerka

slow down, pzhalsta ... (c)
Quote: gala10

And even better - with a separate recipe ...
Separate? : girl-th: This photo needs a beautiful one. Okay, I'll make it a separate recipe, washes and others will like such dumplings
Admin
Quote: Olga VB
So I just twist the berries or blender them in a quick "whack"! And I don't wipe anything.

Olyamaybe, maybe only my love didn't work out with bones and freezing
I will continue to wipe it, it tastes better for me
And the jam from viburnum is gorgeous in taste - I recommend it to everyone who has not yet come across viburnum, or does not like it
IvaNova
Virgin, I bought a melon. Such an oblong, yellow-green. It turned out to be completely inedible. Where to attach it?

Melon appearing in the house is a song. The child was ordered to bring a piece of apple, tomato, onion and melon or watermelon to a biology lesson (they will be examined under a microscope). The first three points did not cause problems. For melons and watermelons, it seems like it's not the season. I didn't find watermelon in stores at all. I suggested that the class buy one melon for all of them (there you can cut these slices under a microscope with a margin). Refused. This is how the fruit appeared in the kitchen for the sake of one small piece.

Olekma
Quote: IvaNova

Virgin, I bought a melon. Such an oblong, yellow-green. It turned out to be completely inedible. Where to attach it?
I was going to attach my not tasty melon here according to that recipe, but did not have time, my husband ate
maybe you need it
I am looking for a recipe on our forumHoney melon
(Cubic)
Anna1957
Quote: IvaNova
It turned out to be completely inedible. Where to attach it?
Irina, now I'm not at all afraid of inedible melons. Into her dryer
You have a good class, friendly.
DonnaRosa
Quote: Olekma

but not in time, my husband ate
The orderly.


Added on Monday 24 Oct 2016 06:39 PM

To make me so super tasty,: nyam: but without the terrible effort,: oops: make broccoli?
Olga VB
Boil (you can also steam) and / or fry in crackers and under béchamel.
DonnaRosa
Quote: Olga VB

Boil (you can also steam) and / or fry in crackers and under béchamel.
And what is newer?
Ikra
DonnaRosa, best the enemy of the good. Boil in the simplest way and with a creamy sauce, also the simplest.
You can, of course, get confused. Once at a corporate party we had such a salad:
boiled broccoli
fresh tomato
fresh bell peppers (traffic light, but not required)
boiled eggs (but this is more for the amount of the finished product, you can do without them)
lightly salted salmon
mayonnaise.
Broccoli - in small inflorescences, the rest in cubes. If on the table, then in layers, smearing with mayonnaise, if it is in simplicity, then mix everything. Pretty tasty, I often do for New Years
DonnaRosa
Ikra, I have persuaded, I will cook and eat with butter, as always.
DonnaRosa
$ vetLana, No, I'm lazy.
Chamomile
DonnaRosa, the other day I bought a ready-made salad with broccoli. Usually I don’t buy this, but here I am interested. It tasted like Korean carrots with carrots. Interestingly so to taste.
eye
Quote: DonnaRosa

Ikra, I have persuaded, I will cook and eat with butter, as always.
grated cheese pritrusi ...
nila
Quote: DonnaRosa
So that I can make broccoli so super delicious, but without terrible efforts?
I often make this salad with broccoli.

GREEN SALAD
Boil 1 fillet or breast of chicken (I steam it) and cut into cubes
400 - 500 grams of broccoli (frozen) Boil in boiling water for 2-3 minutes, then put on a sieve and under cold water. Broccoli should be firm, not overcooked). Can be boiled and steamed. Disassemble into large inflorescences together with legs.
300 g of champignons, cut (if large - then 1/4, but better small, then cut 1/2 or even whole). Fry on rast. oil.
4-5 small pickled cucumbers cut into 4 pieces (half a pinky finger)
Mix everything and season with mayonnaise and curry. Salt to taste.
DonnaRosa
Quote: ok

grated cheese pritrusi ...
OK. Thanks.
Omela
Girls, throw in a recipe for salting brisket, pzhl. Dry or wet, all the same, but fast.)
Crochet
Ksyu, maybe from this topic which method is suitable:

Salting meat, bacon, ham

I'm a pork brisket here according to this recipe salted, but you can't call it high-speed ...
Trishka
And the hot method won't work, Ksyusha?
Tumanchik
the girls bought wheat grains for germination. I want to germinate. tell me how faster and more correctly.
Zena
the girls raked the freezer, found a kilogram of cottage cheese, set it to defrost .. where to shove it quickly and not confusingly ..
Tumanchik
Quote: Zena

the girls raked the freezer, found a kilogram of cottage cheese, set it to defrost .. where to shove it quickly and not confusingly ..
Ginger! in
I am looking for a recipe on our forumCheesecake in Oursson MP5005PSD pressure cooker
(Tumanchik)
Omela
Quote: Trishka
And the hot method won't work, Ksyusha?
Ksyusha, not, order for salty.)

Kroshik, thanks, I'll go read it.

Quote: Tumanchik
I want to germinate. tell me how faster and more correctly.
Irish, I only germinated in the germinator. But in the bank, you can also, look here:

Sprouted wheat salad (Omela)

I am looking for a recipe on our forum
eye
Quote: Omela

Girls, throw in a recipe for salting brisket, pzhl. Dry or wet, all the same, but fast.)
Ksyusha, if salted, then in any way -5 days, on a quick - a day - cook for 10 minutes in a strong brine with onion peel in the evening, cool without removing until morning 8-10 hours.
and if there is little fat and mostly meat, then bake with garlic and spices - the fastest (in foil or sleeve)
Omela
Quote: ok
on a fast - a day - cook for 10 minutes in a strong brine with onion peel in the evening, cool without removing it until morning 8-10 hours.
Tatyana, and how much salt? Do you need anything else from spices? My brisket is mostly meat, thin, 1.4 kg .. just weighed. I don't want to bake.
Tusya Tasya
Maybe the proportion from the topic about a hot smokehouse from Helen Tim will do? There seems to be 100g per liter. The meat is not salted.
eye
Ksyusha, a glass of salt per liter of water, a larger husk, and for color and taste, spices - black peppercorns, lavrushka.
the main thing is to put it in the boiling brine, and leave it in it. As you take out, sprinkle generously with ground black pepper or garlic. but, nevertheless, this option for fat brisket, lean, I'm afraid, will be too salty. or adjust salt.
if it is thin and lean, I would cut it in half, fold it with the skin outward, fasten it and cook it with spices in a pressure cooker with a minimum of water.
no, I would have baked it all, but you don't want to;)
Omela
Natasha, Thank you.
Tanya, I wanted salty ... You still have to keep it in brine for five days. Where is Timkina going with her recipe!


Added on Tuesday 25 Oct 2016 8:52 PM

Here zhezh .. I walk around these pieces like a fox around sour cream .. I don’t know how to approach them.
Svetta
Mistletoe, here's a great recipe! My neighbor did it, super!

🔗


Oh, on page 33 Golden bacon.
kirch
Omela, Ksyusha, if you have a brisket, and even meat, it means bacon. Usually salted brisket turns out to be harsh. Have this in mind
eye
Quote: Omela
Tan, I wanted salty ...
Tumanchik has a great recipe, but also for lard with a spill.
Elena Tim
Quote: Omela
Where is Timkina going with her recipe!
She doesn’t want to, she froze like a tsutsik, while her must was dragged along the street.

Unfortunately, my recipe, which is not suitable for a smokehouse. There is little salt there - the amount is calculated for further heat treatment of fat. But just not suitable for salting.
I always make Tumanchikovo bacon, God grant her health, an amazing, real Belarusian bacon is obtained.
Omela
Quote: ok

Tumanchik has a great recipe, but also for lard with a spill.
No, well, I also have bacon there, not solid meat.

svetta, link does not open.(


Added on Tuesday 25 Oct 2016 09:12 PM

Quote: Elena Tim
I always make Tumanchikovo bacon, God grant her health, an amazing, real Belarusian bacon is obtained.
I saw this recipe, there are no grams.

Girls, what if you use dry salt? Will it be bad?


Added on Tuesday 25 Oct 2016 09:13 PM

Quote: kirch
Usually salted brisket turns out to be harsh.
People, they want salty.
Svetta
Mistletoe, I wrote it off.
Golden bacon
700g lard with meat. interlayer
2 handfuls of onions. husks
1 stack. salt
7 stacks water
3 tooth. garlic
2 tsp pier red pepper
Water + salt + husk = until boiling. Cut the bacon into 2-3 pieces, put it in water and cook for 10 minutes. Cover with a lid and in a saucepan will cool itself to room temperature. T. Then the whole pan in the refrigerator for a day. Then take out, dry, rub with garlic and pepper. Wrap each piece in parchment and store in the hall. or frost.

I ate, sooo mentally!
Omela
svetta, Thank you! I’ll go to think.
eye
girls, caramel pudding disappears 2 cups, how can I better attach it to baking?
Elena Tim
Quote: Omela
I saw this recipe, there are no grams
Here is a lot of evil evil, eh!
If you read a little further, you would see that I was working there as a laboratory rat - I experimented on myself and calculated all the grams.
I'll go to Viber, I'll write some nasty thing ...
OlgaGera
Dear ones, save!
Recently on the forum there was a recipe for a rabbit on an onion pillow and in the oven.
First, it was necessary to soak the rabbit in salted water ...
I can't find it, I didn't bookmark it ... Everything is lost! The rabbit is waiting, but I can't do anything with it ...

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers