I am looking for a recipe on our forum

Dear ones, throw someone with a similar recipe but for rice porridge. Or give advice who cooks like that. By proportions and time. In Shteba in jars.
And even better from evening to morning ...

Porridge oatmeal portioned in a water bath in a pressure cooker Oursson (Admin)

Can you please tell me the marinade for pork for barbecue?

I like olive oil, highly carbonated mineral water, lemon and Provencal herbs plus salt and pepper.

thicken and make sauce for meat ...

i.e., either freeze until the next meat dish, or boil / thicken with flour and pour over what is ...

Thank you!
I assumed something like that, but hoped that some other use was possible.

Just freeze this marinade. In a small plastic container. )

I found it myself. Similar.

Milk porridge "Friendship" in a mug (Steba dd2 xl) (Natusya)

So I think if it is possible to somehow use this marinade after the meat, otherwise my conscience-the toad does not allow me to throw it away.

Olya, I stew vegetables with such a marinade. True, I often send some of the pickled meat there, but it happens even without meat. Meat in the oven or on the grill or whatever. My husband loves stewed vegetables (buckles, zucchini, karokha) in barbecue sauce. Marinade the meat in this sauce, and then the sauce in the vegetables.

And what else will a used ear marinade do?

I use it for yeast dough, especially if with rye flour, rye loves sour.

It is good to add such a marinade to any minced meat; you can freeze it in portions for future use.

For dough for khinkali or manti + such a marinade.

Girls, I saw a recipe in classmates: they wind meatballs, put them in heat-resistant dishes with cut potatoes. Pour the filling and into the oven. I don't really trust the Ok site. Do we have that?



And in pursuit, there is minced chicken. I want to make cutlets. At work, the girl boasted that she added chopped onions. So the minced meat becomes thicker. Mine with the cut will not eat. How to thicken it?

[Irina]

Irina, I thicken the minced chicken with rolled oats. For 05kg 1-2st. l. The taste is imperceptible, but it absorbs excess moisture from the minced meat. And you can also semolina. I just grind the onion into minced meat with a blender.

[iris. ka]

iris. ka, but my onion in chicken cutlets is not tasty. I just make bread and rolled oats (semolina). I also like to add cottage cheese there and finely chopped greens.

[Zipper]

there is minced chicken. I want to make cutlets

I throw 2 onions and 2-3 tablespoons of Hercules into the blender grinder (one raw egg is also possible) Zipper chop ... Then add this mass to the minced meat and beat it with your hands well in a bowl until fluffy. Then ~ becky and rejoice! Juicy and tasty. Or you can bake a whole casserole in Multa (like Donna Rosa's fake Bunny))) The fallacy turns out! We are now his always instead of cutlets have got into the habit. Heat ~ reluctance to stand over the frying pan!

[Chamomile]

Chamomile, hmmm ... I never added cottage cheese. Although we often advise here to see prices.
mamusi, onion with Hercules! Also good. I have no MV, it is not tasty for us from it. So I'll bake the cutlets.

[iris. ka]

iris. ka, I also spied on cottage cheese here. I liked it, I love cottage cheese and all the cottage cheese.

Cottage cheese can both thin the minced meat and thicken it, it depends on the cottage cheese, if dry, it thickens. I am here, we have learned the same thing in cutlets and meat fillings to add cottage cheese instead of rolls or cereals. And she taught my mother, for more than a year we have been doing only such minced meat with my mother And you can thicken it with psyllium, who has it

[soup]

I have no MV, it doesn't taste good to us

Irisha, depending on what dishes ...Some of my husband don't like CF either.
For example, soup from MV in our family will not work. I only cook broth. Next is the soup on the stove. Cutlets ~ also in a skillet. Pancakes only in a skillet. But porridge, cereal side dishes and meat are now only in Cartoons. There are now 6 of them. And everyone is busy with business. Cottage cheese, curdled milk. Boil Rice (Cartoon Only)
... Pate in a pressure cooker. Lazy stuffed cabbage rolls in a pressure cooker. In general ~ division of labor!

Do you feel the cottage cheese? I also love cottage cheese. And the pets were without delight.

I then somehow added cottage cheese, and rubbed the zucchini and rolled oats, very juicy cutlets turned out, they didn't guess mine and ate

Girls, Mikhaska exhibited the recipe for us

Quick cutlets "Chicken curds" (Mikhaska)

the cottage cheese is felt

cottage cheese is not felt at all in cutlets!
You put it a little bit just two or three spoons. (Instead of bread or bacon, as it were ... for tenderness and softening!)

I looked now ... Mikhaska's recipe contains as much as 250 g of cottage cheese. Interesting! I haven't tried so much!
Soaked hercules in kefir. There was a case.
I put cottage cheese 3 heaped spoons. (If I put it).
I'll try.

[Irina]

Irina, in my opinion it is not felt, especially if onion and garlic are present.
Ritochka, I still live with one cartoon, and all the time I think, maybe I still need it True, I haven’t figured out why By the way, I put a lot of cottage cheese, I have 250g of cottage cheese for 0.5 kg of minced meat

I looked now ... Mikhaska's recipe contains as much as 250 g of cottage cheese. Interesting! I haven't tried so much!

Yeah, Lyud, I've already finished ...

[Ritochka]

Ritochka, my mom and I really like it, she only feeds daddy with such cutlets, and he is fussy. The cutlets are very juicy, firm, but soft

Do you feel the cottage cheese?

I feel. And I love cottage cheese. But in cutlets I like to feel meat, not cottage cheese. Maybe, if you don't know that it was put there, then you won't understand that it is cottage cheese, but if everything is in order with the receptors in a person, he will definitely notice that the taste is not the same as before.

I feel. And I love cottage cheese. But in cutlets I like to feel meat, not cottage cheese.

And I feel. And not only cottage cheese, but also all kinds of vegetables, especially carrots and zucchini. If there are 5% of them by weight, well, let them be, but sometimes it reaches 50% or more (my friend does, she rolls her eyes with pleasure, but I feel terribly tasteless).

I once tried to cook cutlets with rolled oats. I bought a pack specially, because I just can't stand it. So in cutlets, I also can't stand it))) I couldn't eat it (((it's a pity, I really wanted to accustom myself to oatmeal through cutlets, it's useful

:) for some reason the text turned out to be bold. I had to remove

I feel. And I love cottage cheese. But in cutlets I like to feel meat, not cottage cheese.

Agree. I tried two times to put cottage cheese in cutlets. Now cutlets separately, cottage cheese separately. My mom once made pies with egg and cottage cheese ... not mine, definitely.

[iris. ka]

iris. ka, Ir! I made meatballs from minced chicken, fried and added to spaghetti with tomato sauce. And recently we went to Torzhok and tried the famous Pozhansk cutlets there. I decided that I would do better at home. I warn you right away that they are not wild, but very tasty. To the minced chicken I added fried onions, bread soaked (according to the recipe in milk), finely chopped butter, well, salt, pepper. You can have garlic. She mixed everything, kept it in the cold. I don't remember if I put an egg ... but I haven't put an egg in regular cutlets for a long time. Finely chop or coarsely grate white bread. Beat the egg in a bowl. Form cutlets, dip in an egg, roll well in grated bread and fry in a mixture of vegetable and butter. It was delicious.

I make meatballs on a vegetable pillow. I really like both me and my husband. No potatoes.
Lightly fry onion, carrots, zucchini, peppers, tomatoes in vegetable oil.Any vegetables of the season, who loves what, you can add.
I put everything in a mold or a frying pan. I put meatballs on top of the vegetables and squeeze them slightly, to half. Pour sour cream in half with tomato paste or tomato juice and in the oven for 40-50 minutes. At the end, you can also sprinkle with grated cheese.

there is minced chicken. I want to make cutlets. At work, the girl boasted that she added chopped onions. So the minced meat becomes thicker. Mine with the cut will not eat. How to thicken it?

Of course, chopped onions are too rough for tender minced chicken. I suggest scrolling half of the onion through a meat grinder or chopping almost into gruel with a blender, this gruel will give juiciness. Finely chop the other half of the onion and fry, lightly sprinkle with sugar.
And my thickener is cheese! We periodically buy rennet cheese (Russian, Dutch, Tilsiter, dump and the like, that is, not young cheeses). We bought a fresh one, and put the remaining pieces of the previous cheese purchase in a glass container. I send these pieces either to a meat grinder or grate them. During frying or baking cutlets, the cheese melts and gently binds the minced meat in the cutlets.
I add cheese to both chicken, turkey mince and fish!

With two hands “for” rolled oats in minced meat. Only rolled oats should be cooked quickly. At the same time, along with the rolled oats, I add either ketchup or tomato sauce (a couple of tablespoons of tomato paste, water, salt, sugar, spices, garlic and always generously sweet paprika). Tomato gives light minced meat a pink crust when fried and a pleasant sweet and sour taste- :)

I also feel cottage cheese in minced meat. But it tastes good to me, but in chicken cutlets. Mom was visiting, ate and asked what I added, the taste is not the same. Tasty, but there is a taste, my mother did not understand what exactly was added. She liked it.

[Olga]

And recently we went to Torzhok and tried the famous Pozhansk cutlets there. I decided that I would do better at home.

Olga, I want to stand up for the Pozhansk cutlets. I lived in Torzhok for 3 years after the institute and became a patriot of Pushkin's places. The cutlets were famous in the time of Pushkin, and since then the hotel of Pozharsky has already burned down and the cooks with food have disappeared. So I have no doubt, definitely, that homemade cutlets are tastier!

[whack]

With two hands “for” rolled oats in minced meat

I recognize my brother Kolya! (from)
Tanyush! I knew it! You too. I only keep Hercules Monastic for a long time at home, so for minced meat I grind it in a grinder whack and...pants turn ... the flakes become smaller. At the same time, there are NOT so many of them to kill the taste of meat or poultry! Not at all. It serves to bind and thicken and tender (grind together with onions). At the exit, a fluffy juicy gruel. Cottage cheese is also 2-3 tablespoons, because I always make beef cutlets (without pork and bacon). Curd is NOT audible in such quantities.
But the taste and color ... as they say.
We're all different.

[Longina]

Longina, Lena! Maybe I poorly stated my idea, but I liked the cutlets in Torzhok too, I just decided that I could easily repeat this myself and it would turn out no worse. And in general I really liked Torzhok. If all the beautiful churches and monasteries there were put in order and repaired, Torzhok would become the most popular place in the Golden Ring. Such a lovely architecture of the old city, the river, the embankment .... I know the history of the Pozhansk cutlets, I even told the surrounding tourists while we stood in line for cutlets. In the queue, because it was City Day and there were a lot of people. My son is still that esthete in terms of food, but these cutlets in my performance very much approved

By the way, chopped onions in minced meat can be fried and then added to minced meat, when I am not too lazy to do so - delicious-oh-oh-oh

And tell me, is there anything you can do to thicken the coconut cream so that it whips better - you need it for the top of the cake. Or is it not real?

[Nikka]

Nikka, there is such a thickener, for ordinary ones it is excellent, for coconut ones I have not tried

🔗

[Nikka]

Nikka, this is still a confectionery question, you need to knock on the door to the pastry girls.At least in this topic

Ambulance confectionery: question-answer (2)

I haven't tried it for coconuts

The vegetable FRAME thickens perfectly.

Girls, thanks; Now I'll hit the specified topic and look at the thickener.

Here's a question: rustic potatoes - mix potato wedges with spices, sprinkle with oil iiii ...
1 .. Bake in the oven.
2. Cook in a double boiler.
3. Fry in Prinzeska.
This is judging by the recipes from the forum.

To do what? And why do I think that potatoes should be stewed in sour cream in a country style?

[Ekaterina2]

Ekaterina2, the recipe, as I understand it, is not strict. As you like, do it. It seems to me that everyone brought their own recipe, as they did in his "village" (at the dacha, at the grandmother's, etc.)

[Ekaterina2]

Ekaterina2, well, in a double boiler is somehow not very rustic, it seems to me. And in the Princess too.
I know the recipe for country-style potatoes the way they are served in our cafe: potatoes with a thin (!) Peel are washed, cut lengthwise into 4-6 parts, and rast is smeared. butter and spices and baked in the oven. I can admit its preliminary boiling until half cooked, so a crust forms on it better.

And why do I think that potatoes should be stewed in sour cream in a country style?

Young ... small ... only oh so i do

[Ekaterina2]

Ekaterina2, Katerina, Each locality has its own village-style potato recipe, I think so.
Here they first fry in vegetable oil, and by the end of cooking they add sour cream. Fried potato and sour cream, delicious.

And for some reason I don't like potatoes with sour cream, it doesn't taste good to me (((

Bake in the oven.

This is the only way for us) ...

[Antonina]

first fried in vegetable oil

Antonina, if the sour cream is natural, I immediately fry it on it. She's like butter. At this time, I buy specially the master's cream for such sour cream with potatoes.

Katerina, Ekaterina2, boil or bake where you prefer. On a plate, dill and sour cream.
Vkussnoooo!

We still do this sometimes

boil or bake where you like. On a plate, dill and sour cream.
Vkussnoooo!

Boil the potatoes.

Here's a question: rustic potatoes - mix potato wedges with spices, sprinkle with oil iiii ...
1 .. Bake in the oven.
2. Cook in a double boiler.
3. Fry in Prinzeska.

Bake in a Slow Cooker.