barbariscka

Hairpin, why did you throw out the mutton fat ?! Very tasty to use for stuffing eggplant. To do this, finely chop the lamb fat, sprinkle with black pepper, finely chopped cilantro and garlic. Make a cut in the eggplant and put the filling in there. Fold the eggplants in a fireproof dish, cover with the remaining minced meat and bake in the oven. You can probably also in a slow cooker. but haven't tried it. And if you add tomatoes there, it will not be so sugary. Eggplants are the most delicate.
Admin

Gingerbread, you described your recipe in such detail, it's a pity you didn't give a photo

It is more expedient to place this recipe in the section Culinary recipes, there everyone will see it and such full-fledged recipes are right there.

Good luck
Summer resident
Gingerbread! Well, this is aerobatics!
Chantal
it remains to find out who this pelengas is and in what places of the city there is a good nibble
Gingerbread
Quote: Admin

Gingerbread, you described your recipe in such detail, it's a pity you didn't give a photo

It is more expedient to place this recipe in the section Culinary recipes, there everyone will see it and such full-fledged recipes are right there.

Good luck

I undertake to take photos without fail. But! Well, we need a reason to do it - it’s too much, somehow, not for our everyday table - we need guests, an event. But it is done in an elementary way (I described it more difficult than it is done in real life). Remember that I am by nature lazy. Therefore, all my favorite recipes are for the lazy.
It will work for EVERYONE!
Gingerbread
About 4 years ago, when I went on vacation once again to visit my sister in Israel, knowing that there we will definitely organize with her a "grumbling" of all friends (half of our research institute lives there now), I thought about bringing this to table. Well, all kinds of lard - that's understandable. Liters of 5 fragrant homemade sunflower oil - those who wish were already enrolled in it (they were letting 300 ml each into their hands). The bread of our KHARKOVSKY round "Ukrainian", loaves of 3. And ... Pelengas decided to take there to make it there. A week before the trip, I bought 2 fish under 2 kg, processed it, gutted it as it should, wrapped each one tightly in foil and in the freezer. After a week, I took it out, wrapped it in a large bag and in a suitcase. ... She brought this sack directly without opening it, threw it into the freezer. Before the "crying" I took it out, stuffed it with minced meat, sewn it up and baked it. We put all this beauty in the center of the table: well, I think now I will show you what your "national dish" is in Ukrainian. The people just gasped. During the first 15 minutes, everyone was busy eating this particular dish with analysis - but what is inside !?
It was great! And most importantly, it's easy and fast.
Domovenok
I, too, always stuff fish like Gingerbread on holidays! it turns out very tasty.

Only now I make fried champignons with onions, cheese and mayonnaise (or sour cream), and coat the whole pelengas with mayonnaise (as for me, the fish turns out to be more juicy) with a beautiful crispy crust .. and in the oven .... THIS IS VERY VERY VERY VERY VERY VERY DELICIOUS!!!!!!!!!!!!!!!!!!!!!!
Gingerbread
Domovenok, thanks for confirming the "deliciousness" of the dish and special thanks for the additions. I will take into account your advice.
Stern
Quote: Summer resident

well, very lazy stuffed fish
I love this dish! I also put onion skins on the bottom of the cauldron and put it on top. And you can also cook small river fish this way. Only simmer very slowly (as jellied meat should boil, barely) and longer. Then the bones will melt.

Gingerbread, respect and respect !!!! 🔗
Gingerbread
Stеrn, Thank you.
Is there a Pelengas in Germany?
For this dish, there must be large river fish without small bones and necessarily moderately fat.
Stern
It happens in a Russian store, but very rarely, unfortunately.
If you're lucky enough to buy, I traditionally stuff it.
katyac
Gingerbread, a very interesting recipe! Tell me, do you need to add water to the baking sheet?
Gingerbread
Quote: katyac

Gingerbread, a very interesting recipe! Tell me, do you need to add water to the baking sheet?

I am not adding anything. I only grease with margarine and immediately lay the fish.
fugaska
The pelengas is caught on the estuaries, my husband brought two buckets last year - a bucket per evening !!! but such a bite of course does not always happen
Summer resident
We mainly fish in the market. There is always a bite
Gingerbread
Quote: Summer resident

We mainly fish in the market. There is always a bite

Likewise! They will also clean up so that the garbage in the kitchen is not diluted and the sink is not clogged.
Summer resident
That's it, otherwise, with all my love for fish dishes, I just hate to clean fish
Boo Boo
I was going to cook dumplings for the first time in my life. Therefore, I need a recipe for the dough, just such that everything works out for sure. And also tell me what to do with minced meat before stuffing it in dumplings. Here I am such a dumplings kettle.
lina
BooBoo, 200 ml water-2 eggs-salt-flour. Minced meat (we have pork + beef) + onion + salt + pepper. Do you know when I will finally get a meat grinder?
Boo Boo
Quote: Lina

BooBoo, 200 ml water-2 eggs-salt-flour. Minced meat (we have pork + beef) + onion + salt + pepper. Do you know when I will finally get a meat grinder?
Thank you, but I would like to know exactly how much to weigh in grams, I don't know what the dough should be on dumplings. I understood everything about the mince.
Meat grinder .......... probably but then when I did.
Summer resident
Quote: BooBoo

Thank you, but I would like to know exactly how much to weigh in grams, I don't know what the dough should be on dumplings. I understood everything about the mince.
Meat grinder .......... probably but then when I did.

The consistency of the dough should be slightly denser than a wheat ball, Roll out with little effort, and not stick to your hands. An exact recipe for dumplings is impossible, since the flour is different. I usually get by with one egg for dumplings.
And the BOSCH electric meat grinder is super
Boo Boo
thanks, went to fight.
lina
BooBoo, successful dumpling making! Have you bought the dumplings?
Hairpin
Boo Boo!
Modern dumplings are not good. We must look for the Soviet by grandmothers and aunts ... I found it !!!
Tanyusha
And I can do without a dumplings, I sculpt with pens.
Boo Boo
Well mustache. I don't know what happened, but something clearly worked out. Romin took the recipe, during the batch I had to add a lot of water. At first I tried to sculpt with handles, cool of course, but for a very long time. And then the husband went out with a neighbor to smoke and it turned out that they had an aluminum dumplings. Then things went faster. Thank you all for your help.
Are Taper's dumplings too bad?
Hairpin
I wrote about those that are visually similar to Soviet ones, but I read a lot of complaints about them ...
Summer resident
Taper's are good. Well, this crap is not worth the money. Better to buy a Soviet one at a flea market. Your great-grandchildren will also make dumplings on it
Boo Boo
It seems like now there are discounts on Taperovskaya dumplings, so I think, it can still buy.
Summer resident
Even with discounts, plastic is not worth that much money
Boo Boo
I occasionally buy Taprer, but only with discounts. It is difficult to explain this, it seems like a common thing, but somehow everything is thought out to the smallest detail, somehow sickeningly convenient, there is nothing to find fault with.
Summer resident
The damned bourgeois know how to lure a person with convenience
Gin
About two weeks ago I saw aluminum dumplings in Lenta on the Vyborg highway. They lay in stacks in the section with dishes. The price for them was about 97 rubles. The edges are not very smooth. But if you wish, you can modify it with a file. Which I did, but with the dumplings brought from Kiev - exactly the same, only cheaper.
So those looking for dumplings in St. Petersburg - probably there (in Lenta) there is still.
Chantal
Bubu, in the instructions for your HP there are recipes for dumplings dough, for dumplings and for homemade noodles I made noodles, it turned out great, so the dumplings should be good
Boo Boo
Chantal thanks, next time I'll try.

It so happened that I have about 3 kg of tomatoes in my refrigerator. I won't eat so much, I honestly don't want to eat them at the moment. Tell me what to do with them so that they don't disappear. And then the food is simply not thrown away.
Stern
Like what?! Make ketchup or adjika quickly!
Crochet
Boo Boo
And you marinate them! And then eat it little by little! Marinated in the refrigerator will stand for a long time ...
Boo Boo
Sooooooooooo good advice, but where are the recipes?
Summer resident
Put the tomatoes in a jar, at the bottom of the herbs spices garlic. 2 tbsp. l salt + 1 tbsp. l. Sahara. , the water is raw. Leave on the table for 3-4 days and then refrigerate. After 2-3 weeks, gorgeous salted tomatoes.
Summer resident
I know him. Wonderful salad!
Admin
Try this option - it is quick and tasty, especially when they stand a little longer and are salted, they stand well and for a long time in the refrigerator.

Tomatoes with vegetables, lightly salted Post 37
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7351.30


I often cook them in the summer from substandard tomatoes. This year I want to try to close in banks (only condition)
Boo Boo
Thanks, I'll try.
Boo Boo
Thanks to everyone who helped with advice on how to cope with my rotting tomatoes. Some were made according to the recipe from Admin, the rest I want to pickle. Give pliz the recipe for the marinade, just exactly how much of what, otherwise we can't see it by eye. I would like it to turn out strongly vinegar, similar to store pickled. Ideal, it's like the Bulgarian ones before, remember this assortment was in large jars with a screw cap.
mr.Flasher
Looking for a recipe present halasle halászlé. (Hungarian national ear).
Real - that is, with homemade noodles, ~ 8 hours at the stake, etc.!
Summer resident
Today I fried young potatoes with skins and sprinkled them with chopped garlic arrows about five minutes before being done. It turned out very tasty and unusual. Taste of potatoes with mushrooms and garlic
By the way. can anyone remember the proportion of the marinade for these same arrows?
himichka
Summer resident, young small potatoes fried in a cauldron, then seasoned with garlic - incredible deliciousness! Or in the sleeve, smeared with a mixture of butter and garlic ... I went to fry ...
Gingerbread
And we must mix ANY dishes with young potatoes with finely chopped dill.
himichka
Gingerbread, dill is a favorite herb for vegetable dishes. Unfortunately, our dill is already a bit old, it blooms violently, it will soon dry up. Even our early potato bushes are already dry.
We will buy from the market.
Umenok
Help me please!
I want to alcoholize the cherries, but I can't remember (I once cooked for a long time) how to do it right: pour it with vodka or alcohol, remove the bones or not, expose them in the sun, or it is better to hold them in the shade.
I did not find the recipe by searching on the forum.
Thank you
fugaska
oh, I've been suffering the same problem for half a day! help women from Odessa, plz !!!

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