Butter pies with giblets in sour cream; with blanched cabbage with eggs, etc., in Princess and Travola pizza makers

You did just fine without boletus.
You turned out to be handsome, Natasha.
Well, at least it tasted good to you?

And then!
Delicious! Finally, I succeeded in the dough, even though my flour is lousy, well, I didn't overexpose it in the oven, it's all dumb!
Thank you, Lenka!

To your health, my gold! I'm so pleased that such an excellent cook like you liked my humble recipe.

[Elena Tim]

Elena Tim,

And also baked! I told you?? Only I didn’t like the blanched cabbage, it tasted like a watery one. I'd better put it out as usual next time. And with meat - excellent, dough - excellent. I just baked in the oven, I don't have a princess.
Thank you, friend))).

Only I didn't like the blanched cabbage

Yes, I would have bitten myself on the ass if you liked FSE. Well, you are a famous babayoshka.
Natusik, thanks, sonca! Go abym hard!

Only I didn't like the blanched cabbage

You wouldn't regret the bacon, would you? It enriches the taste so much! Well, some cabbage can be overexposed even in 2 minutes. my second attempt at filling went into my pie, the first did not pass the selection, it was instantly digested, I had to chop it again

Yes, I would have bitten my ass

Are you a yogi ?!

[Arka]

Arka,

She doesn't have to. Because I'm harmful))) Yyy)))
Well, that's why I'd better put it out. The taste will not go into the broth, you will not digest it. In addition, I am carcass with milk. It turns out very pretty. I do that for pies. But Lenka told me to blanch!)) Oh, can we try it in the micro? I'm an eternal experimenter, yeah.))

carcass with milk

Nat, tell me. I once stewed it in milk, I really liked it. Next time, it’s not very good. Either I forgot how I cooked, or something else

[kirch]

kirch,

Yes, there is nothing to tell. You throw a few tablespoons of milk and that's it. You don't even need to cover the young one.

[Scarecrow]

Scarecrow, NataI kind of did it.

And I’m talking about milk.
Come on in more detail - proportion, at what stage to splash, etc.?

[Scarecrow]

Scarecrow, NataI kind of did it.

And what can you do wrong there? Has it evaporated well? So that the liquid is gone, and the creamy taste remains. And you can't give a strong fire - the milk burns quickly as soon as the liquid decently leaves .. I didn't add acid in any form (tomato paste, tomato) - the milk curdles in their presence.

And I’m talking about milk.
Come on in more detail - proportion, at what stage to splash, etc.?

Yes, this is such a small thing that an experienced hostess does not need any proportions, nothing))). Splash the milk as soon as you put chopped cabbage in a saucepan, so that under the cabbage below (at the bottom), it stands in a layer of 1-1.5 cm. And then stew until the liquid evaporates. Don't make a big fire - milk tends to burn, you can easily miss it when it evaporates and burns. If the cabbage is young, you don't close the lid at all, add salt, a little sugar and stir. If the autumn is tough - you cover it, let it evaporate and open it - you evaporate the liquid. Melted butter is perfect as a fat base. The cabbage yields a very mild but pronounced / concentrated creamy taste. Then I add the chopped boiled egg and a little dill. All. The filling in the pies is ready.

Yes, this is such a small thing that an experienced hostess does not need any proportions, nothing))).

Well, not everyone here is like that ... I finally can't do it

for an experienced hostess, neither proportions are needed, nothing)))

Level 86 Troll
This is how an employee taught me to make a jellied pie with cabbage)) Well, she told me everything, I wrote everything down. At home I do - complete garbage. Again I ask - how and what. Again he says the same thing. Again I do - again garbage. Then I pinned her to the wall and made her shoot up. It turns out that the yogurt in the dough should have been sour, in the sense - sour. But with this clarification, I started to get something.
I look at this Lena Tim recipe every time and dream that someday I will. But even touching is awesome!

Girls, you sho ?? Well, where is it already proportional?)))

Take milk. Ordinary, not sour, not pink, but ordinary cow's white milk))). Shred the cabbage into a saucepan and pour milk into the cabbage so that at the bottom the layer is 1.5 cm. And put it out. All. I do not know how to specify more precisely. The proportions of cabbage-milk have never been calculated.
Lenkaaaaa !! This is for me that blanched did not like aaaaas! They troll me !!!

[Nata]

Nata, and this is where

Melted butter is perfect as a fat base.

Rather, when ??? Or not necessary at all

[Nata]

Nata, and this is where Rather, when ??? Or not necessary at all

In principle, if you do not fry it a little, that is, keep the liquid exactly until the liquid leaves - at least not put it at all (maybe someone has dietary considerations) or put it right after turning it off (butter greatly improves the taste of the cabbage filling and if the diet is not about you, it's better to put). And if you bake it a little (you can't even call it fry) or are afraid that you will miss the moment of complete evaporation of the liquid, it is better to put butter. Immediately before starting the extinguishing process.

[Nata]

.. this is all Experienced housewives know .. such small things ..
Nata,

[katko]

katko,


Here are the infections!)))

From the play "The Marriage" by N. V. Gogol (1809-1852), the words of the bride Agafya Tikhonovna: "If only Nikanor Ivanovich's lips were put to Ivan Kuzmich's nose, and if I could take something untied, such as Baltazar Baltazarovich's to add to this the stoutness of Ivan Pavlovich — I would have made up my mind at once. And now - go and think! "

[Scarecrow]

Scarecrow,

And if you bake it a little (you can't even call it fry) or are afraid that you will miss the moment of complete evaporation of the liquid, it is better to put butter. Immediately before starting the extinguishing process.

Translated into Russian - put butter along with cabbage

In principle, if you do not fry it a little, that is, keep the liquid exactly until the liquid leaves - at least not put it at all (maybe someone has dietary considerations) or put it right after turning it off (butter greatly improves the taste of the cabbage filling and if the diet is not about you, it's better to put).

If on a diet, then do not put oil!

For seriously experienced and unassuming hazyayks

For seriously experienced and unassuming hazyayks

in-in!
Directly arranged for the detective, yes, Katya?
And so: no one else pours milk into cabbage!
At them, in the wilderness of the Yasnaya Polyanskaya current ...
dialect local ...
nickname not known

no one else pours milk into cabbage!

Well, I ... pour ... also
And the same "by eye" ...

[Elena Tim]

Elena Tim,
Flax, for some reason my liquid-liquid dough came out. I barely managed to roll it out to fit into the mold, everything stuck to my hands, then to the silicone mat and rolling pin, and when I turned it over onto the mold with the mat, the edge of the mold just cut through the dough. Lenus, and how much flour fits into your glass? I got 130g (the glass is straight with a slide).



Here is my horror story, I decided to distance for 10 minutes. I have a filling in each half of the pie - stomach and cabbage)) The holes turned out naturally))))





Uuuu, I forgot to put butter in cabbage ((

The smells from the oven are unreal !!



Done)) It remains to withstand 30 minutes and not pounce right now))





The pie came out very tasty - the dough is fluffy! The ventricles are a little harsh for me, while the cabbage filling, despite the forgotten dough, came out simply irresistible! I really want to repeat it with the other two fillings. Len, thank you very much!

Lenchik, pies with cabbage (stewed with milk) by the son and his friends were rated at the highest level. I sprinkled one pie with black sesame seeds on top, and in the other I added a few chopped pickled mushrooms to the cabbage (delicious mushrooms, but my son doesn't like it, but I can't really do it). There were no objections)))

Both I and I cooked Timochkin's pies today! I was afraid of yeast dough before, like fire (that's a dunce, right?). But until I overpower myself, and it does not work out, I will not: girl_blum: Thank you all for the science! And Lena Tim, and Nate Chuchelka, and all the girls! The first time I did it in P 1. Tasty, satisfying. And today - in Tortilka 2 pies have finished. One with overfried minced chicken and rice. The second - with cabbage stewed with milk + hard-boiled eggs, finely crushed. My cabbage was stolen first. In Tortilla, the pies are tall, beautiful, right under the lid. Baked for 3 "15 minutes, then overturn and again for 3" 15 minutes. Wait a few minutes and get it. The main thing is not to be afraid of the sticky dough: DA then everything will come out by itself.

[Anna1957]

A!
Lenuska-Antonovka, I have not seen your post! If not for Anya's message, I would not have come here for another hundred years.
Your dough is really too runny. I think it's because of the current high humidity that the flour is too raw. Do not worry next time if you see that when rolling the dough is just like porridge, sprinkle it generously with flour and roll it out, do not be afraid. There is absolutely no need to suffer with him. So you don't want to take on such cooking once again. It's good that at least I liked the result.
Thank you for the photo report. At least I will admire someone else's, but I can imagine the taste ...

Anna1957, oh, how good that my grandson liked it! Grandma, she won't advise anything bad ... Mother has no time to deal with her child - she rides on a red fox, but she sits on fashionable diets ... H-yeah ... well, the nonicha girls are gone, not that in our time...
Go, gru, wipe the dust!

I'll be back ...

Go, gru, wipe the dust!

, mom

[Alena Besha]

Alena Besha,
Alyonushka, thank you very much for your feedback. I am very, very pleased that this topic helped you not to be afraid of yeast dough anymore and now create all sorts of tasty things.

mamo

Yes damn it, until you yell, they will not start to respect.

[Elena Tim]

Elena Tim, thank you! : rose: How can I get a picture of a pie from the gallery?

[Alyona]

Alyona, click on the picture. links appear. You drag it here.

[Kalyusya]

Kalyusya, does not come out (((And so I her, and so ... I really

handshop

such?

Here he is



Great cake! Just handsome!

[Alyona]

Alyona, in the gallery you click on the photo. Above with a photo there are two frames: "picture" and "preview". You just have to poke the left button on any one, and voila! everything was copied. It remains only to transfer to the message.

Or under there are also links in the photo, just click on them - and it is automatically copied. But it's on a stationary computer, I don't have a mobile, I don't know how it is.

Here he is

Pretty boy!

Helen, sitni and I brought saoy pie to your bride. I haven't baked them for a long time, your pies. But I did not forget them, they were in my memory all the time, just my laziness, all my hands did not reach.
Today I only baked one pie, with ventricles. I did half the test. Although I was going with cabbage too, my husband also insisted on a sweet cake. Instead of cottage cheese and apple he had pecti instead of cabbage.
She baked strictly according to the recipe, did not change anything, only divided the ingredients into pieces. And add meat from chicken breast to the filling. It was necessary to attach the leftovers somewhere, and then I thought about it and filled it with cheese and egg filling.
Baked in the Princess.

Oh my God! Also with filling! Sloppy! I want that too!
You have a very beautiful pie, delicious.
Thank you dear! I am very pleased that the recipe stuck with you.

Helen, I bake almost all the pies with this filling.We like it very much. I mix 2 processed cheese, 2-4 eggs (for PR, I usually take 3 eggs, the fourth is poured out) and sour cream 150 grams. Everything by eye. Seasoning according to the mood. It is very tasty to fill pies with mushrooms, green leaves and herbs with this filling.
Try it!

Thank you, Nelechka, I will definitely try.

Girls, and chicken hearts instead of giblets will do? I put the packaging to defrost, and I can't figure out what to combine them with. Chop, stew ... What can you add, maybe boiled rice?

and chicken hearts instead of giblets will do?

Of course they will. You can not dilute them with anything, but simply fry them with onions. But it should be good with rice too.

[Elena Tim]

Elena Tim, Lenusya,: a-kiss: Thank you!

To your health, dear! I hope, you like it.

Helen, I don't remember if I said thank you before, but if I did, it won't hurt at all again. Thank you dear for this soulful recipe. Baked on Sunday with stomachs. There were already ready-made ones in gravy, so I drained them, added potatoes grated on a coarse grater. And I warmed it up in a micro, so that I would probably cook it in a pie. And the second was made with cottage cheese. Baked in tins in the oven. The dough, however, this time was too soft, it was difficult to shape. But she was afraid to hammer with flour. The pies turned out to be the most tender! The dough is simply incomparable both in ease of preparation and in taste! Yes, I did it with fresh yeast, 30g. This morning there is a small piece of curd pie left. And they ate in just two mouths
So put a tick in front of me, as fans of this wonderful test.

Natusechka, good health, dear! I'm soooo nice!

What is your curd filling? Inject, please?

The curd filling is an unsuccessful casserole with raisins and candied orange fruits. It turned out to be crumbly, there was a lot of it. Therefore, the part froze. Well, then I added a raw egg so that it would not fall out of the pie and put it in the dough. I smeared it with milk, forgot to poke a hole in the center. Here is such a filling called Recycling

And what, very healthy disposal.

Helen, dear, also finally baked this wonderful cake, and I thank you from the bottom of my heart for such a delicious recipe !!! I made cabbage fillings according to your recipe, and the other with eggs and onions .. the dough was just the most delicate - I have never tried this, I really liked it, now I want to make it with mushrooms