I am looking for a recipe on our forum

[Ikra]

Ikra, yes, I do it in a glass pan for a microwave oven for 3.5 liters, I cover it with a lid. Only it is necessary to apply layers so that about 2 cm remains to the top.When cooking, the liquid boils and can splash out.

[svetta]

svetta, Thank you! As usual, I broke all the lids from my glass pans. But I really like the recipe! Somehow the microwave was forgotten with cartoons, but in vain. It is necessary to start a full-fledged pot.

[Ikra]

Ikra, Ira, so instead of a glass lid, try to fit a silicone lid, or try to close it with parchment. Here the lid is not from spilling the sauce, but to preserve steam, otherwise the top layer will dry. In the end, you can spread the top thickly with sour cream and bake that way. Or make a lid of dough, although I don't know how it will behave in a microwave.

Restless we are deffchonks !! How are our krovinushki coping without us ?? Come back, be surprised! The house was not burnt, the keys were not lost, they did not fall off the face. Freeze everything that you have time to cook, only attach a detailed plan to the refrigerator - where, what is, and what you leave, you will find, and they will eat sausages and dumplings from the store. They will honestly say that they did not find anything

Oh, Marisha, how are you right !! I had a story, at the 7th month of pregnancy, the month lay on the preservation, only for the weekend they let me go home. So I, a caring wife, nafigach the first-second-third-icompot and in the refrigerator, you just need to warm it up. There was no microwave then ... But it was before Easter, so I bought 100 eggs in advance, because at that time I was cooking and baking as many as three families. So, I come home for the first weekend (and on all subsequent ones), look into the refrigerator, and ... I thought that I wouldn't have to go to save my blockhead my beloved husband did not even touch borscht, schnitzels, salads, etc., but in the battalion there were 30 eggs lost !! In general, he ate fried eggs all week

Probably full of eggs for a long time?

I put it in the microwave for 30-40 minutes - voila! done!

Chicken in its own juice is so very tasty and not at all confusing to do

[Irish]

Chicken in its own juice is so very tasty and not at all confusing to do

Oh, Lenuska, do yours eat chicken? Bo my nivkaku Then marinate them whole or chicken parts - in the marinade, meat for 3-4 days will easily stand in the refrigerator. You can put it straight in bags for baking (or put it in foil disposable trays right away in portions - you just have to push it into the oven and don't forget to turn it on (the oven)

my stupid beloved husband did not even touch borscht, schnitzels, salads, etc., but in the battalion of eggs the loss of 30 pieces !! In general, he ate fried eggs all week

Irish, he celebrated Easter in advance - hey, didn't even look at the eggs at the holiday?

[Scarlett]

Scarlett,
Are eating ))

Are eating ))

Lucky !!! My miracle of toka CAPCHO !!!

[Scarlett]

Scarlett,
I have nowhere to smoke))

Lenchik, and I have almost nowhere - sometimes I smoke at my mothers-in-law. And I did it like this
Smoked legs (Scarlett)

Tan, I'm liquid smoke at all ((I'm afraid of him

Virgo, I accidentally looked here, and here everything is freezing and the first and second and compote
Teach you how to properly freeze food
I didn't even know before that I could do this. Cooking takes so much time. And so, one or two and the food is ready.
How to freeze, in portions or in whole, and most importantly, how to defrost correctly? Directly into the micra or let it thaw? I have never done that. why didn’t it come to my head

Olga, I freeze cabbage rolls, cutlets, pancakes and all that kind of stuff in bulk, then pour it into a bag and tie it tightly. When you need it, I take as much as you need, I tie the rest again. I can freeze everything liquid in containers, or in regular bags (just in case, I put one in one), I try to freeze in portions, at a time
As for defrosting, sometimes he puts pancakes and cutlets directly into the pan, on a small fire it defrosts perfectly, you can use the microwaves on the "Defrost" program, then you just reheat them like a regular dish. Soup and similar dishes from the package are dumped into a plate and for heating

Tinochka, are cabbage rolls ready-made with cutlets or raw as a semi-finished product? As a semi-finished product, I made schnitzel, dumplings. But I never tried to freeze ready-made ones.

Did I understand you correctly, is everything ready?

Oh, but about the soup, thanks, it appears in portions.

Cutlets and cabbage rolls most often freeze ready-made ones (cutlets are the most popular food for my men, and I really like to eat cabbage rolls, but there is not always time to twist them and then cook them too). And so I got it - I threw it in the microwave, cartoon or in the pan to warm up and delicious food on the table

[Altusya]

Altusya, I sometimes freeze chicken broth, immediately cook more than necessary. Then I put a regular bag into the container and pour the broth. After freezing, I take out the bag of broth from the container. Often I take such briquettes with me to the dacha, where I quickly cook soup for everyone on a plate at a time. Very comfortably!

[Svetik]

Svetik, sister! I, too, do all the liquid ice - at first I did it in foil containers - but I considered it unprofitable. Now, just like you line containers of a suitable size with a disposable bag, pour out whatever came to hand - and in the cold, after a couple of hours I took it out, tied it in another bag for insurance. It is especially successful to use square-rectangular - then everything can be folded compactly, and not like some - in a blockage So I ice not only broth, but also grated berries with sugar, grated zucchini (my husband loves pancakes) and everything that falls under the thrifty paw

Tan, I'm liquid smoke at all ((I'm afraid of him

Linen, I also rarely use it - but sometimes it is possible, and I read a lot about it, not everything is so scary - all these carcinogens are still present in any fried dish.

If anyone is afraid of liquid smoke, you can see disposable containers for smoking in tents with Rublevsky sausages. There is a foil tray with a lid, at the bottom there is a net, under which there are alder sawdust. At the beginning of summer I bought it, try all the lack of time. But I myself am going to put it not into the fire, but into the oven, at the very bottom, where the fire is closest (I have gas). I think the effect will be the same.
And about liquid smoke ... How is it made? They set fire to the same sawdust and remove the products of combustion into the water, as far as I understand. That is, what during normal smoking settles on the surface of the food becomes an aqueous solution. So ... either don't smoke at all for safety reasons, or relax about the liquid smoke. Nobody uses it in glasses, and a tablespoon of the "haze" solution will not do much harm.

Thank you, the virgins, for enlightening about freezing. I'll shove everything. And then I cook soup for 1.5 liters. There are two of us. We eat it in three days. And if I cook 3 liters, then we will not eat it up in any way - it bothers me or something
Now I will cook for 3 liters and in the freezer

[Olga]

Olga, why should I cook so much at once? As for me, it is more convenient to cook just a little more broth and freeze part of it. Ordinary soups are prepared quickly, it is better to sip fresh ones. And I'm not sure about the quality of the soup after freezing - I especially suspect the potatoes of improper behavior. And for borscht, you can make a separate dressing and also freeze or roll up. I still can't get my hands to freeze the usual onion-carrot frying.In general, if there is ready-made broth or stew and filling, the borschik will cook quickly

Sometimes I just have no one to cook this soup .. and we get out .. however, there are at least potatoes in soups, I did not notice that something was wrong ..but onions - I'm not very much after freezing-defrosting

As for me, it is more convenient to cook just a little more broth and freeze part of it. Ordinary soups are prepared quickly, it is better to sip fresh ones.

I also freeze the broth. Then cook the soup quickly.

If there is no one to cook soup, and everyone in the family eats mashed soups, it is good to freeze them. And then only slightly dilute with hot water or cream, because mashed potatoes, as you know. when cooled, they thicken strongly. Freeze, for example, in a large ice mold (which are given to refrigerators, there is a decent volume), and see empirically how many cubes to throw on a plate, and how much liquid to add. And give the men TSU - 200 ml of water (milk, cream) for 4 cubes, heat it up in a micron (boil in a saucepan). I think they can handle this.

Yeah ...? Well then, I will not freeze the first.
Recently I've been making soups in water. So the soup option doesn't work.
And then what about the second courses. Here is a side dish, I wonder if you can freeze?

In how I got it, I've already reached the side dishes.
It just so happens that we come home from workouts late, already at 12 o'clock. it’s too late to cook fresh. And there's nothing really in the fridge. It happens that there is time and I cook, but it happens that there is neither mood nor strength.

Scarlett, Tanyusha, I also want to make gas stations. I have never done it yet. And I'm lying, they gave me a recipe somehow, it's with vinegar. So when I began to cook borschik, that is, I couldn't because of the vinegar. On our forum I found a recipe without vinegar, which is rare. Or I didn’t come across.

Rice, buckwheat are stored ready-made without problems in the freezer. Borsch and cabbage soup, pickle soup is convenient for me to roll up in jars, at least vinegar, and when necessary - even in broth, at least in water I added the contents of the jar and the yummy is ready

Thanks for experimenting

[Flax, Antonovka]

I am again to you for advice. I really want to believe in a bright and well-fed future of our state, but something is holding me back. In a week or two, the father-in-law is going to cut the heifer. Previously, the fat was always given to my aunt, they offered me, but we don't really celebrate the beef itself, and the fat, as it seems to me, is completely will be smelly has a smell (but pork smells delicious to me). Maybe someone has a secret, how to ennoble it
By the way, I generally like pork fat - his mother-in-law prepares it with buckets, but they themselves prefer to fry everything in vegetable oil - so I have plenty of freedom - I fry potatoes and potatoes on it, and much more, since the quality of the current vegetable oil is for me )
Flax, Antonovka, how are your hungry people? Have you lost a lot of weight in your absence?

There is a problem: the son does not eat the liver. As he sees, he immediately turns his nose up, although he ate liver pancakes perfectly in the country, now he also refuses them. He loves chicken and meat cutlets. I want to somehow hide the liver inside the minced cutlet. Please tell me the recipe? Thank you.

what if foie gras liver pate?

[I am beautifull]

I am beautifull, the liver has a bright unforgettable taste. Try using small amounts of chicken liver in minced meat so that it doesn't taste so obviously liver. Chicken liver of a more delicate taste, suddenly it will turn out to be fed.
Is it so necessary to feed your son with a liver? Well, let him not eat. This is not the most essential product.

[Scarlett]

Scarlett,
Tanya, I arrived, and they were with a signature dish - rice, pasta and sausages Well, not hungry) Musaku, pilaf, marinated meat were persuaded quickly, and my husband ate the last portion of the frozen soup yesterday)
PS: I liked my moussaka (according to Natasha-natapit's recipe) more than in Greece, probably I ate in the wrong place

[Vinochek]

Vinochek, thanks, I will study now. The name is a bit scary because of the difficulty of preparation.
svetta, thanks for the advice. I just wanted to make chicken, for example, cutlets with liver filling. Put a little in the middle. And I only make chicken liver. Not that I feed him with liver, I just want to diversify the menu, otherwise some meat or chicken cutlets. DOMA refuses to eat chicken or meat in pieces. In the kindergarten he eats and asks for supplements.

[I am beautifull]

I am beautifull, then the liver is not in the middle of the zraza type, but simply in the minced meat - so it will be in a uniform form, it will not pick out.
In general, it will pass with age. My son didn't like meat at all, as he was punished, and now he only loves meat. Grew up, already 35. So do not worry, do not force, but in the kindergarten he eats because everyone eats. My son ate carrot cutlets in the kindergarten, but at home he didn't even want to try, and nothing.

[Olga]

Olga, my son also does not eat liver, and I do not force. Recently they called from the kindergarten, they say take him away, complains of a stomach ache and "carried" 2 times. I ask what the children ate, they - for lunch there was a liver and gravy, he did not want to, but we made him. It can be seen from habit or somehow this liver does not "suit" him. Incidentally, I can't stand it since childhood, even the smell. But, you seem to have eaten before.

Tanya, I arrived, and they were with a signature dish - rice, pasta and sausages Well, not hungry) Musaku, pilaf, marinated meat were persuaded quickly, and my husband ate the last portion of the frozen soup yesterday)

Well, thank God! And you rested and they survived
But I haven’t cooked moussaka yet - it is necessary to correct, especially such advertising

[I am beautifull]

I am beautifull, my men don't eat liver at all, but if liver pate, then you can't pull them by the ears

[Antonovka]

Antonovka, rice, pasta, sausages - excellent, varied food 20 years ago, it would have been the ultimate dream))))
Tell me how you rested? What did you eat?
And I have a question for everyone: where (in the sense, in what recipes) to attach pumpkin seed oil? The mother-in-law brought from Slovenia. I would like to use it with dignity.

[Irina]

Irina, you can season salads, it is very soulful to baked potatoes. In a paste, like olive., Sauces are good to do with it, but only those that do not require heating to high temperatures. In general, wherever there is olive and sunflower oil, just do not fry on it and do not heat much. When heated, all the good in it disappears and only vegetable fat remains. It is great to add drop by drop to face and body creams.

[notglass]

notglass, in sauces? I wonder how mayonnaise turn out? I haven't opened it yet, is it not bitter?

[Irina]

Irina, pumpkin seed oil must be used with caution. Weak and choleretic. Usually a few drops in a salad dressing, you can go with rice or pasta, as well as fish ...

[notglass]

notglass, Babushka, thank you for your answers. Seed oil, some kind of farm. Let's be careful Although its side effects can sometimes be useful to us too))))

[notglass]

notglass, in sauces? I wonder how mayonnaise turn out? I haven't opened it yet, is it not bitter?

Irina, about pumpkin oil mayonnaise, how to put it mildly ... Ehvet purgenu will be unambiguous.

But for the skin, it is just wonderful and it also heals eczema, dermatitis, peeling, etc.
it really needs to be added dropwise to food. It also has a good rejuvenating effect. Both inside and outside.

Yes, I got excited with mayonnaise Let's rejuvenate drop by drop!

The girls will throw a recipe for cupcakes. I need it for the kids, I want to bake my son in the DR in the kindergarten, but I was confused with the choice. The kids are all small, we have a younger group, and all my recipes do not fit. I wish the children were tasty and liked it.

[Elena]

Elena, our kids love cupcakes according to this recipe. Baked in a cupcake.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=154723.0

here is another very tasty recipe, only you need to replace the cognac with orange juice to soak the raisins https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155081.0

[Olga]

Olga, my son also does not eat liver, and I do not force. Recently they called from the kindergarten, they say take him away, complains of a stomach ache and "carried" 2 times. I ask what the children ate, they - for lunch there was a liver and gravy, he didn't want to, but we made him. It can be seen from habit or somehow this liver "does not suit" him. By the way, I can't stand it since childhood, even the smell. But, you seem to have eaten before.

The fact of the matter is that he turns his nose up precisely because of the color of the product.At my age, I also had such whims. I didn’t eat chicken, meat and fish, or mushrooms ... True, I don’t eat mushrooms even now.

[Girls]

Girls, yesterday I was treated to a very ripe and incredibly tasty hawthorn ...

Lot ...

Can someone tell me what to do with him so interesting?

I found recipes for jam, jam, hawthorn marmalade ... it's not that ... I don't want to ...

While interested in this recipe:

Candied berries

1. We sort out the berries, wash, dry. Next, they must be rolled in powdered sugar.
2. Fold the hawthorn in a jar with a wide mouth, shake it a little so that the berries fit as tightly as possible.
3. The top of the jar should remain about 5 cm. Add granulated sugar here. Cover the neck of the jar with paper or gauze. You cannot use plastic lids - the berries will simply "suffocate".
4. After 2 months, pour the berries into a vase and serve them instead of sweets.

Nobody tried it?

[Natalishka]

Natalishka, qdesnitsa, thanks for the recipes, I'll bake it this week and try it. Which little son you like more and bake.