prascovia
Hello everyone! What can you do with white grapes? Help! maybe a jam or candy?
* kisena
prascovia
* kisena Thank you! The jam is already getting cold!
celfh
Girls, found sour cream in the refrigerator. Long-standing. I don't remember the recipe, but I remember the words: the older the sour cream, the better. Maybe not literally, but something like that. I didn't throw out the sour cream, but I didn't find the recipe.
Help, who can do what
Irina_hel
celfh, "the older the sour cream, the better" - absolutely true! And you can take any recipe where there is sour cream (kefir, yogurt). On my old sour cream, the pancakes are delicious. And today a jar of old sour cream went to the "Quick Apple Pie", which is with plums, according to the rinishek recipe. The "Prague" cake also turns out the better, the older the sour cream.
* kisena
prascovia, to health

celfh , with these words there is Wheat bread with sour cream from Admin... Isn't he?
Disana
Help!
Can't Nazi Dushanbe Cake Recipe
there are many different dried fruits. sort of in layers.
Qween
Disana , and you are not confused?
To be honest, this is the first time I've heard such a name for a cake ...
Disana
in any case, for the second year in a row I buy this cake under this name
Qween
Disana , I ask you, if you find this recipe, then share with me. The description of this cake sounded so tempting ...
IRR
Help, people! looking for a recipe surprise bread - recently just stumbled upon him, the search gives out Mistletoe bread, but that's not it. I need such stuffed and wavy flat cakes, baked in a long bucket in x. n. It is really necessary to let the guests in the dust. I would be very grateful IMHO. maybe I remembered the name incorrectly and the jambs go on the search. I don't remember the author (sclerosis is not a hindrance to insanity) NAD URGENT
IRR
Where is our theme for YUMMI multicooker? search returns The topic or topic you are looking for is missing or unavailable for entry. PZhL!
julifera
Quote: IRR

Where is our theme for YUMMI multicooker? search returns The topic or topic you are looking for is missing or unavailable for entry. PZhL!

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=76046.0
alinysik
Hello! poke your finger in my eye I can't find a recipe for instant zucchini from Stеrn
IRR
Quote: alinysik

Hello! poke your finger in my eye I can't find a recipe for instant zucchini from Stеrn
With pleasure cyclops here
NIZA
Good day to all!!!! 4 days was not with you, but missed ....!
I went to a wedding to my niece in western Ukraine, brought from there real porcini mushrooms, now I puzzle how to save them, somewhere there was a recipe for homemade pickled mushrooms, but I can't find it, help, good people !!! Or maybe it's better to freeze them? Straight confused
lina
IMHO - it is better to boil and freeze.
artisan
Quote: NIZA

Or maybe it's better to freeze them? Straight confused

I like to freeze fried mushrooms.

I also like to fry mushrooms, with an onion, straight from a frying pan, hot in sterilized jars, sterilize 0.5 l - 20 min., 1 l -30 min. In winter, we opened a little sour cream in a frying pan, and as soon as from the forest!

And this recipe is certainly worthwhile! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10120.0
Natusichka
Tell me please, what can be done with crucian carp?
Qween
Natusichka, large or small crucians?
Gasha
Natasha, well, fried crucian carp in sour cream tastes better, since Chekhov's time (it was his favorite dish), no one has come up with it .... It can be in a frying pan, or in the oven, if there are a lot of them, then on a baking sheet.
Qween
Quote: Gasha

Give me ...

Gasha,

Natusichka, I propose to carb them, salt and pepper. Then in a bag of flour "jerk" (or as you are used to). Fry quickly over high heat.
And then, in the same frying pan, pour sour cream over them, and sprinkle with coarsely ground black pepper. Cover with a lid and simmer over a tiny heat for as long as you have patience. At least 30-40 minutes.

Another good option: Put those same fried crucians in a frying pan, on a pillow (not in a thick layer only) of potatoes, cut into circles, again pour sour cream + pepper on top. And put it in the oven. Here, at will, you can first under the lid, and at the end brown without a lid, or you can immediately without a lid.

Suitable?
Natusichka
Thank you all for your help, the karasili turned out AWESOME !!!

I have one more request, please tell me where you can see the recipe for mayonnaise for a REGULAR mixer (not a blender)where you first need to add oil drop by drop ...
skate
Good day. Tell me, please, somewhere I saw a recipe, a beautifully decorated snack in "jelly" from broth, there are carrots, crab sticks and something else. The idea is that everything, in layers, is folded into a shape, filled with broth, and when it cools down, they took out the beauty from the shape. Maybe someone saw it. The idea itself is clear, but what to put inside
Disana
can anyone tell me a recipe for green tomatoes in slices in spicy tomato juice?
Natusichka
My husband is interested in smokehouses, do not tell me where you can find information about which one is better to buy and some recipes? Maybe someone saw where the reviews about this unit are?
Stern
Quote: Natusichka

My husband is interested in smokehouses, do not tell me where you can find information about which one is better to buy and some recipes? Maybe someone saw where the reviews about this unit are?


Grill and smokehouse

Omela
Virgo, where do we have about agar write? how to calculate how much to put it relative to gelatin?
Gasha
Ksenia, TYTS !!!
fonarik

I also have a crucian ... sorry if I ask absurdity
Qween
[/ I suggest they carb it how? I really want to know
Gasha
Use a thin knife to cut the carcass (carb) to damage small bones and save yourself from trouble while eating
Hairpin
Anyone like, but I lost affffffffffffftor !!!

GOOD PEOPLE, WHERE I WASTE THIS RECIPE?

Baked pork tongues
4 pork tongues
4-5 cloves of garlic
salt
4-5 leaves of lavrushka
1 tbsp mixture of "5 peppers" with peas
1 teaspoon dried thyme

Crush the pepper in a mortar, break the lavrushka and stir with the thyme. Fold the foil in several layers, put 1/2 of the mixture on it. Squeeze the garlic through a press and mix with salt, smear the tongues with the resulting gruel. Place the tongues on the foil, sprinkling the second 1/2 of the spice mixture on top. Wrap the foil tightly with an envelope, leave to marinate for at least 1 hour.

Bake in the oven on a wire rack for about 1.5 hours at 190 C.

Since we bake on a wire rack, we wrap the foil tightly, gently seam up, so as not to wash the oven from the leaked juice

We take out the finished tongues from the foil, clean off the remaining spices and let them cool completely in a sealed container or wrapped in foil. The skin can not be peeled off, it is almost not felt, only cut off a little at the base of the tongue.


Already at a low start for buying languages, but who to ask questions ...

artisan
This is Leakey's recipe! one hundred poods! I remember by heart! And here is the link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44750.0

Spire, sun, you copy part of the recipe and score in the search. You will find it.
Lika
Quote: fugaska

but in this recipe there is an error, you need to type "baked pork tongues".

True, with the prefix = NN, but without the prefix there are options ...
Topic only can fix!

The main thing is that the recipe was found Cooking recipes. Lost recipe!

Beetle extractor
A lot of red cabbage has grown in the country. What do you advise to produce from it? In my opinion, in the Czech Republic and Germany it is fermented. Has anyone eaten her like this?
artisan
I have a cool pickled red cabbage recipe. I'll come running from the market, I'll post it!
Gasha
We in the family eat red cabbage quite often. It contains more vitamins than simple one. But it has two features:

1. It is tougher than usual
2. Turns blue during heat treatment

Therefore, it is more often used in salads. I take the same recipes with regular cabbage and replace it with red cabbage.

And I put it in borscht, and made pies with it.But it is better not to look inside the pies without preparation !!! One gets the impression that cornflowers were used in the filling!

Red cabbage salad with orange / tangerine

Products:
one third of a small fork of red cabbage, about 300 gr.
1 orange and 2 tangerines
walnuts
wine vinegar (in the original recipe - blackcurrant vinegar)
olive oil (walnut oil in the original recipe)
salt pepper

Preparation:
Red cabbage is usually tougher than white, so it is best to cook it like this: finely chop, salt, mash well with your hands and leave for 15-20 minutes. And then rinse under cold water and drain well.
Peel oranges and tangerines from peels and white films and cut into pieces.
Mix and fill everything. Dressing: the resulting juice from the fruit + a spoonful of oil + vinegar to taste, pepper.
Sprinkle the salad with chopped nuts.
skate
Good morning. They brought me a ginger root (1 kg), tell me what to do with it and how to store it? Thanks to all.
Lika
Pack in foil and refrigerate. Can be sliced ​​thinly and dried. And also drink tea with ginger, add to marinades to meat.
Summer resident
Quote: skate

Good morning. They brought me a ginger root (1 kg), tell me what to do with it and how to store it? Thanks to all.

You can make pickled (there are simple recipes on the Internet) very tasty
Can be candied (make candied fruits)
Admin

The root can be peeled and frozen, stored well! I do this all the time!
artisan
Quote: Beet extractor

A lot of red cabbage has grown in the country. What do you advise to produce from it? In my opinion, in the Czech Republic and Germany it is fermented. Has anyone eaten her like this?

Red cabbage, pickled https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=86371.0
Ernimel
In the nearby supermarket there is such a thing as cheese rolls with all sorts of fillings (walnut, mint, greens, pepper, etc.).

Nobody knows how you can do this yourself? The cheese itself there they have like chechila tastes and looks (salty, white, tender), in very thin layers, that's how it could be rolled at home with filling - I can't imagine ...
celfh
Quote: Ernimel

In the nearby supermarket there is such a thing as cheese rolls with all sorts of fillings (walnut, mint, greens, pepper, etc.).
Here's how it could be rolled at home with filling - I can't imagine ...
There are special cheese knives. True, I never knew how to use them. There is a knife that cuts the cheese sooooo thin. Now I will try to find his photo. It is usually sold in the markets, but it does not cut very wide strips. But it cuts super!
Why not buy some pre-cut cheese? Holland, for example?
Qween
Ernimel , I do not know what you sell for rolls. But, when I make cheese rolls, I heat the cheese and roll it out. If you are interested in my version, then I can write in more detail.
celfh
Quote: Qween

If you are interested in my version, then I can write in more detail.
What does "if" mean? MANDATORY!
Ernimel, and I'll throw a photo of the knife in PM.
lina
Ernimel, many types of cheese become very plastic when slightly heated. put a piece of cheese on a plate and in a micra for 10 ... 30 seconds, it should become like plasticine. quickly roll it out (it absolutely does not stick to a silicone mat and a wooden rolling pin!), spread it with filling and roll it into a roll. or in a mold - and you get a basket. Only cheese must be selected empirically, not everyone is so "plasticine". trim can be reheated.
Ernimel
For a picture of a prasib knife, but I'm afraid it's not quite right. Thinly slicing just cheese is not a problem. The problem is that it doesn't look like it's sliced. It is a thin layer, a bit like a fused one. It's a pity I can't take a picture - yesterday we finished another batch.

But, when I make cheese rolls, I heat the cheese and roll it out. If you are interested in my version, then I can write in more detail.
Vooot, but this is sooo similar to the truth.
Can you tell us more about the technology? I had the idea of ​​trying to melt, pour and then roll.But cooled melted is usually not so soft and tender. And there it is juicy with them, regardless of the filling.

--
yeah, I saw Leakey's version. And if there is no mikra? Can I use a water bath / steam?
Does the taste of the cheese change greatly from the original during the "melting" process?

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