I am looking for a recipe on our forum

[Ekaterina2]

Ekaterina2, Katerina, why the snack should be fried in vegetable oil, it will give off the aroma, there will be no ambergris, as if from fresh, give your husband a sprig of pepper for dessert to chew, that's the way out, but without garlic, as for me, the shrimp will be boiled already.
If you are convinced that the cheese will melt, you can also "marry" it with milk, but if the cheese has a sharp taste of its own, the shrimp can get lost, so it is better to add butter to the sauce instead of it, and when serving, if necessary, grated cheese can be to sprinkle.
Why or? or garlic or cream? I would either replace it with and: fry a couple of cloves of garlic in vegetable oil, add cream (milk + butter or finely grated cheese), heat it almost to a boil, add shrimp, heat them without letting it boil, in a sauce that would be seasoned to taste salt / sugar / black pepper / a little lavrushka and dry dill. At this time, boil the pasta, drain and combine with the sauce or in a frying pan or in portions.
Good luck!

[eye]

eye, thanks for the tips! Tomorrow I will experiment.



Rarerka, eye, breakfast was rich!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=201042.0

[Olga VB]

Olga VB, Olga, and how to store tartlets? First ordered, collecting recipes and secrets

I just put them in a pile - and in a paper bag.
Once I forgot one such pile, and accidentally stumbled upon it almost six months later - the flight is normal, no worse than fresh ones.
But I'm talking about Unold's bread, they are thin-walled, and there is nothing to spoil there.
Good luck!

[Olga VB]

Olga VB, Olga, Thank you. I will try

Hello everyone!
I am looking for a recipe! I got two kilos of raspberries! What is the best way to dispose of it? Who does what? I fell asleep with sugar one to one, but it's a pity to cook somehow .. Warm up and dissolve sugar on the fire and in the freezer? Or just crush it with sugar and undissolved sugar in the freezer? Or cook a five-minute so that it stands exactly ?? I've already broken my whole head ...

[Chardonnay]

Chardonnay, Rita, I freeze part of the raspberries, cook jam, make compote, juice, and rub the fresh one with sugar.

[Chardonnay]

Chardonnay, Rita, both will be delicious. From the freezer - like live berries, I take five minutes during a cold - also a very pleasant aroma. I always make two options.

[Cirre]

I don’t even know whether to divide by the keel ...
Cirre, Galina, how do you freeze? Sugar-free, whole?
Belka13, Olga, and how are you freezing?

[Chardonnay]

Chardonnay, Rita, I freeze the berries, sprinkle a little sugar on top, but you can do without it

[Chardonnay]

Chardonnay, Rita, I have my own raspberries, from the dacha, there is usually a lot of it, so I am expelled in every way. In small containers I freeze whole berries (it is very good to use compote in winter), then pour out of them into bags. I mix some part with a blender to break the berries, pour it into small containers from under the ikeevsky set with green lids. I no longer put this mixture in bags, because it does not completely freeze. I add a little sugar (I like sour).
Yes, I also put a small batch in the dryer - in winter I add a few berries for flavor to tea. I love raspberries in any form.

[Belka13]

Belka13, Olga, does the raspberry dry well? And then I, too, will be banished as much as I can. There will be a lot of raspberries again

[Cirre]

Cirre, Galina, dries perfectly. Fast enough compared to cherries. It's only problematic to interfere with it - as long as there is enough moisture in it, I'm afraid to crush it. Therefore, it is better not to touch.

Oh, how good it is when your own berry! I have everything purchased. Probably, I'll freeze it with sugar, I want to keep more vitamins.

This is yes. I can eat raspberries without measure.Another problem arises - how to diversify the berry blanks. And the raspberry wine is great.

[Chardonnay]

Chardonnay, Rita, Cold raspberry jam

[Cirre]

Cirre, Galina, I saw it, but there it is necessary to store raw in the refrigerator. I had an experience - half a three-liter jar of raspberries, ground with sugar 1 to 1, fermented in the refrigerator. Maybe I should have poured more sugar, I don't know. But I don't want to do that anymore.

the raspberry wine is great.

My grandmother used to make raspberry jelly. That was delicious!

[Chardonnay]

Chardonnay, Rita,

fermented in the fridge

And in the freezer?

Ice jam in a blender (dopleta)

And in the freezer?

Larissa, yes, thanks! I’ll do something like that, but I’ve put more sugar already. The only thing is that I don't want to break the ceiling in a blender, probably with a crush. By the way, do not you know why everyone pushes berries with wooden pushers?

It is believed that vitamins are preserved this way.

[Chardonnay]

Chardonnay, Rita, raw jam can be packaged and frozen

[Chardonnay]

Chardonnay, the raspberry silt tastes best to me, but since sugar has already been poured, it will not work, then it is better to grind it in the freezer.

Why do everyone pound berries with wooden pushers?

It seems that when using metal spoons, oxidation begins. Even stainless steel doesn't fit. I use silicone.

Raspberry with sugar, whipped until foam with a mixer, is very tasty. Store only in refrigerator. But, unfortunately, only freshly picked is whipped. For some reason, lying such foam does not give.

[Chardonnay]

By the way, do not you know why everyone pushes berries with wooden pushers?

Chardonnay, Rita, when in contact with the metal we love, the berry is oxidized, that is, it loses its beneficial properties.

[Ilmira]

when in contact with our favorite metal, the berry is oxidized

Ilmira, this does not apply to stainless steel.

Previously, there were no metal pushers, so they pounded all the berries with wooden ones.

this does not apply to stainless steel

Thank you, otherwise I was worried all the time about my gefu pussetushka. It is just made of stainless steel

Stainless steel to stainless steel strife.

Stainless steel to stainless steel strife.

In what sense? Food-not food-grade?
Food grade stainless steel

Stainless steels are now considered an almost indispensable material for food processing equipment. The brands of stainless steel, admitted to contact with food products, were determined mainly by the experience of wineries, which are carried out using the most corrosive processes and technologies. As a result, it turned out that when choosing a brand of food stainless steel, one should take into account the duration of its contact with the food product. The longer the contact, the more corrosion resistance will be required. Nowadays, stainless steel for the food industry is widely used, grades AISI 304, AISI 304L, AISI 430, AISI316, AISI 316L, AISI 316Ti, AISI 321. All of them are alloyed stainless steels. If you need food grade stainless steel, the brand can be any of this list, but you should know that AISI 304, AISI 430, AISI 316 do not contain stabilizing titanium. This reduces their corrosion resistance and makes them sensitive to mechanical, thermal and chemical influences. They can be used for short-term contact with food in gentle operating conditions.
How to identify food grade stainless steel? To determine the composition of food grade stainless steel and its suitability in terms of corrosion resistance parameters, you can use a guide to stainless steel grades. If you have an unknown brand of stainless steel, you can test its suitability by placing it in a 2% vinegar solution or working medium for two to three days. Steel can be used as long as the sample does not darken. The widespread belief that food grade stainless steel can be detected with a magnet is erroneous.Among the grades of food grade stainless steel, there are both magnetizable and non-magnetizable steels.

[gawala]

gawala, Galina, recently, stainless steel brought from China has become very actively used. According to my relative, a welder, she is very difficult to work with. That is, we do not know what kind of impurities there are. Perhaps that is why it is not recommended to use it when working with food.

[Belka13]

Belka13, Olga, well, I think many have the good old Soviet stainless steel crush.
By the way, my mother always uses a wooden, if available, a Soviet stainless steel crush. Says that wooden is more convenient ..

[gawala]

gawala, Galina, I do not have And no wooden one.

The child was driven into a labor pilgrimage. Hit the post. Now he claims that pasta and fish are delicious.
And I have not tried this before
Do we have a recipe?

[IvaNova]

IvaNova, Irina, Spaghetti with fish



Pasta with salmon and broccoli

pasta with fish - delicious

I cooked it with my own and with tuna and smoked fish - I like it.

Spaghetti with salmon with creamy sauce (Sonadora)

Thank you, virgins!
I will try.
This is definitely not what was served there (because cream is unacceptable), but the options are interesting.
Find a trusted resource on monastery cuisine. And then the young organism has already eaten a bald head with stories about how delicious it was. Although it is not excluded that "tasty" is caused by a change of scenery, fresh air and good company

[IvaNova]

IvaNova, Irina, if I have not deleted, then I will look for monastery dishes in the bookmarks, then I'll throw it in a personal

because cream is unacceptable

I have a guess that there was a sauce dish based on White main. Only margarine was replaced with vegetable oil.

Find the recipe for the white sauce here

Lesson number 11. Soups are cereals, legumes, pasta. Liver, tongue. The sauces are white.

Only margarine was replaced with vegetable oil

Quite right! I cook all the pasta with seafood and fish in olive oil

[julia_bb]

julia_bb, Yul, oh, how great I hit the sky with my finger!

Yulchik, tell me, please, do you use fish broth or what? You have this technique from Italian cuisine, right?

Do you also cook the sauce for a long time, like the White main one?

Girls, tell me please, there was a temka here, they put berries on the New Year's Eve and poured alcohol into it. We started with the first berries.
And then my first berries have gone, let me, I think, I'll pour it in.

[LisaNeAlisa]

LisaNeAlisa, Anita, Rum pot (Rumtopf). Marathon. Who is with me?

Rumptop Rum Pot (something like that name) by Scarecrow.

[Ilmirushka]

Ilmirushka, Sasha55, Thank you!!!! I went to pick berries!

Girls, what kind of pastries can you cook quickly, a lot (not very expensive) for a holiday in a temple? There are cherries, raspberries ...

[Mom Tanya]

Mom Tanya,
Pie "Plums under sour cream filling"

This wonderful pie is great with any berry. It is not necessary to pour sour cream.
Butter can be replaced with odorless vegetable oil (100 ml).
Put the berries on top, similar to the plums in the recipe. The berries themselves will drown in the process of raising the pie.
If you have apricots, then cook apricot jam from them literally in a children's saucepan a little. Instead of sour cream sewing, grease the prepared slightly cooled cake with this jam, it will add shine and piquant sourness to the cake.

If it is permissible to cut and eat into pieces, then it is difficult to come up with a more delicious jellied pie with berries. Seems Svetta's recipe.

[Tanya-Fanya]

Tanya-Fanya, Sasha55, you are one! I bake !!!)))

Or maybe there is a recipe for a carob drink? What to put in it, what to cook on or is it better not to cook. In general, there is a carob, but there is no understanding of how to make a drink. There is coconut milk ...... Help me with a recipe, I don’t believe the Internet, even I, I believe the people on the forum.