Rina
Maybe you meant buns for 3 kopecks? These are "Dneprovskie".
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=17215.0

or "Oktyabrenok"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=62098.0

There were also buns of high calorie content, but there was dry yeast
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14135.0

julifera
9 kopecks are not at all like 3 kopecks
That's what they called all my life - "Buns for 9 kopecks" ...

I also want to reproduce them, the dough in them is the lightest and at the same time rich.
Teen_tinka
sweet buns for 9 kopecks using dough and fresh yeast, I found in Anya's blog:
For 16 buns, For dough:

* 112 ml. slightly lukewarm milk
* 90 ml. lukewarm water
* 15 gr. fresh yeast
* 232 gr. flour, premium

Mix water with milk and dissolve yeast in them, add flour and mix well, stir for 5 minutes. Cover the dough and leave for 2.5-3 hours for fermentation.
Dough:
* Opara
* 75-95 ml. water (it took me 95ml.)
* 195 gr. Sahara
* 15 gr. salt
* 15 gr. fresh yeast
* 3.5 gr. vanillin
* 98 gr. eggs (2 medium)
* 518 gr. flour, premium
* 112 gr. margarine, melt and cool
* 1 egg for greasing buns

Dissolve sugar, yeast and salt in lukewarm water, add to the dough. Also add eggs, mix, add flour and knead the dough, knead for 10 minutes, at the end of the kneading add melted margarine, not in any case hot. The dough turns out to be very soft and sticky, but do not be alarmed from it, it will still be possible to form buns without any problems. Cover the finished dough and let it stand for 2-2.5 hours.
Divide the matched dough into 16 parts, the weight of each part is 90 g. and form round buns. Place the buns with a seam at the bottom on a greased rast. butter baking sheet (I covered the baking sheet with baking paper), at a distance of no more than 1 cm. apart. Cover the buns and let them rest for 60-80 minutes.

Preheat the oven at 180-200 ° C. Grease the matched buns with a loose egg and bake for 20-35 minutes until a beautiful color.
izumka
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=94388.0
sparta , these are probably these Donetsk buns for 9 kopecks.
sparta
Thank you all very much !!! Especially Rina72
In time I will try all the buns ... but here it is, that awesome recipe - "high-calorie buns!" Hurrah!!!
Rina
Nama for scho
By the way, dry yeast to "Hurray!" replaced with fresh
nakapustina
The recipe for pearl barley puree soup was lost somewhere from the bookmarks, I didn't find it either, maybe I'm not calling it correctly. I wanted to try to cook it tomorrow. Please help me find.
nakapustina
Qween , Hurrah!!!! Tomorrow I will try and report
Qween
nakapustina , that's good. See you tomorrow, then .
Cook

Somewhere there was a recipe for how to salt a herring in the freezer. Salt and place it in the refrigerator for 3 days. I've rummaged everything, I can't find it. Maybe someone did a fish like that and throw a link at me?
artisan
Herring or maybe a roll ??? If a roll, then maybe this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75983.0
Cook

artisan, no, not a roll. Herring.

Thank you so much for responding to my trouble.
artisan
Huh! It doesn't matter at all! What are you !!! Look, maybe it is https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=99099.0
Cook
Ksyunchik, no words !!! This is what I was looking for.
There is no limit to my gratitude !!!!

THANKS !!!
artisan
Well, and you are trouble, trouble! And this is just fornication

Prepare for health!
Cook

Once again, MANY THANKS!
Terry
I seem to have looked through everything, maybe I missed it, can you tell me the recipe for kvass on rye bread?
Terry
Oh, oh, oh, thank you very much So I want my own kvass, I don't sleep at night, I will definitely do it today. Or else in the hospital soon
julifera
Girls - help the complete layman in wines.
I want to make arborio, and according to the classics - you need to add dry wine there ...
But we are people who do not drink alcohol at home and do not hold any of this at home and do not understand the types of wine ...
Can this wine be replaced with a few millets of light balsamic vinegar?
dopleta
Is there an apple? Still, balsamic is too spicy ...
julifera
Quote: dopleta

Is there an apple? Still, balsamic is too spicy ...

Of course there is - I have him in almost everything.
It's just that wine and balsamic vinegar are like a smell to me, I still endure a couple of zips in meat with some pleasure, but I doubt about rice
dopleta
Quote: julifera

but I doubt about the rice

There is no need to doubt. There is also rice vinegar.
Gypsy
People * knocked down * .. lost hidden recipe link rice kozinak... Did I accidentally mention this link anywhere on the bread maker? I didn’t find it with a search, I’ve already rummaged everything in my bins and revised it .. it’s lost forever, but I need it so much .. it’s necessary .. the link somewhere for two years at least .. in the sense that I kept it for so long and still didn’t reach the recipe arms.

I found something similar on the Internet, but there was a master class on my link
Cooking recipes. Lost recipe!
🔗
dopleta
Gypsy, do you have puffed rice on sale? He disappeared from us for a long time, so I haven't been doing this kozinak for many years. And so I love! I even tried to make airy rice using Indian recipes myself at home from ordinary rice, I tried different varieties - nothing came of it. Looking for a tahini and silane recipe? Then there is a master class on the "cook", here 🔗.
Gypsy
No, I'm looking for a Japanese recipe made from regular rice. There is no tahini Rice and sugar, maybe more nuts. Something like this: we cook rice in a rice cooker, we undercook it. Fill with sugar syrup, dump on a baking sheet, level, cool, cut.
rinishek
girls, I can’t find a recipe for Nutella-type pasta, Queenie laid out, there is powdered milk in the recipe. The whole thing has already been searched - both on the forum, everything, and in its own. computer - result 0
rinishek
Antonovka

chi povylazilo me, chi sho, because the first in the list is worth it!
sweetka
Girls, help! can't find a recipe. something like custard tubes with a funny name (there were almost consonants there), sort of like from Czech cuisine. that's all I remember, but I didn't bookmark it, silly. yyyyyyyyyyy ...
Antonovka
sweetka,
I have only this funny - Trdlo (trdelnik), but not a custard never
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110175.0
sweetka
Antonovka , thank you! this is it. not custard, so not custard. I seem to vaguely remember, only a lot of consonants bukoff know what happened.
Kalmykova
Colleagues ! Recently I read our recipe for baking using buckwheat flour. I bought flour (at a high price), but I can't find the recipe! Help!
Stern
Kalmykov, here are all recipes with buckwheat flour.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44737.0
Antonovka
Girls, lost the recipe for a quick cabbage pie, I remember what else is there Crochet gave my version with Good Cook, I can't find

Save-help
Antonovka
Found-aaaaaaaa, the main thing is to complain and everything will work out !!!!!!
Cook
Quote: Antonovka

Found-aaaaaaaa, the main thing is to complain and everything will work out !!!!!!

Great! Itself has lost and itself has found. I can't do that.
Veronica
Girls! In Soviet times (almost under the tsarist regime) in canteens there was such a carrot marinade, or salad ... "Ogonyok" was called! from coarsely grated carrots. It was delicious, and not spicy at all. Maybe someone knows the recipe .....
sweetka
what is a "carrot marinade"?
Veronica
It was so called in the canteens. Such a carrot salad.
sweetka
like that?

Products:

3 kg of carrots,
3 kg tomato,
1 kg of bell pepper,
greens (dill, parsley, basil),
garlic - 300 gr,
bitter pepper - 7 pcs,
vinegar 6% - 70 ml,
salt - to taste (about 2 tablespoons),
sugar - 2 tbsp. spoons,
vegetable oil - 100 ml.

Instructions:

Peel, wash, twist all vegetables in a meat grinder. Add salt, sugar, oil, vinegar and cook for 30 minutes, then add chopped herbs and cook for another 10 minutes.Sterilize half liter jars and roll seasoning in them.
dopleta
No, sweetka, that was from one carrot, I also remember. It was made according to the principle of pickled cabbage salad with carrots, but without cabbage. Veronica, try pouring a hot marinade of grated carrots from: 1 tbsp. water, 1/2 tbsp. rast. oil, 1/2 tbsp. apples. vinegar, bay leaf, cloves, salt, sugar, allspice and soak for an hour (if there is a marinator or a vacuum container, half an hour).
Veronica
Quote: dopleta

No, sweetka, that was from one carrot, I also remember. It was made according to the principle of pickled cabbage salad with carrots, but without cabbage. Veronica, try pouring a hot marinade of grated carrots from: 1 tbsp. water, 1/2 tbsp. rast. oil, 1/2 tbsp. apples. vinegar, bay leaf, cloves, salt, sugar, allspice and soak for an hour (if there is a marinator or vacuum container - half an hour).
Yes, that's right, it was made of one carrot, slightly stewed carrots, there was still a little bit of onion ... and also tomato paste, or vinegar ... something else gave a slight sourness ... I don't know how to explain
dopleta
Quote: Veronica

Yes, that's right, it was made of one carrot, slightly stewed carrots, there was still a little bit of onion ... and also tomato paste, or vinegar ... something else gave a slight sourness ... I don't know how to explain

Then maybe this is the marinade under which the fish was served in those canteens? According to the description, it looks like - stewed, with onions, tomato and vinegar ... Do you know how to cook it? Write?
Gasha
I found this one:

Stewed carrot salad with tomato paste

300 g of carrots, 100 g of parsley, 50 g of tomato paste, sugar, caraway seeds, red ground pepper, cloves, 75 ml of vegetable oil, salt - to taste.

Salad recipe: Boil carrots until half cooked, cool, peel, cut into strips, quickly fry over high heat in vegetable oil with spices (caraway seeds, pepper, cloves). Throw the finished carrots in a colander to drain the excess oil. Dissolve the tomato paste with the oil remaining from the frying, add sugar and heat the mixture over a fire. Cool the resulting sauce.
Season the carrots with sauce, mix with finely chopped herbs, put in a salad bowl.

Well, onions can be added at the request of the client!
Veronica
Quote: dopleta

Then maybe this is the marinade under which the fish was served in those canteens? According to the description, it looks like - stewed, with onions, tomato and vinegar ... Do you know how to cook it? Write?
Actually, he was without fish ... but anyway, write! ... I'll try anyway!
Veronica
Quote: Gasha

I found this one:

Stewed carrot salad with tomato paste

300 g of carrots, 100 g of parsley, 50 g of tomato paste, sugar, caraway seeds, red ground pepper, cloves, 75 ml of vegetable oil, salt - to taste.
Thank you! and I'll try this too! .... I want to find the "that" taste .... if only some other chef of that time would have responded ...
dopleta
Quote: Veronica

Actually, he was without fish ... but anyway, write! ... I'll try anyway!

Try this: for 300 g of carrots - 250 g of onions, 100-150 g of tomato paste (or ketchup), 50 ml of water, 150 ml of 3% vinegar, 1 tsp. (or to taste) sugar, vegetable oil, salt, peppercorns (5-7 peas), bay leaves (2-3 leaves), cloves (3-5 pieces). Grate the carrots, cut the onion into half rings. First, fry the onion until golden, add the carrots, fry for another 50-10 minutes, add the tomato, simmer for another 5 minutes, pour in water, bring to a boil and add all the other ingredients. Simmer for another 10 minutes.
Luysia
There was a recipe where mandatory the greaves were a component. So the author wrote.
It seems they were stuffed cabbage ...

Greaves appeared, the recipe was lost. Maybe someone will remember.

All recipes

Random recipes

More random recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers