I am looking for a recipe on our forum

[Katerina]

Katerina, well, the most authentic is to extinguish in a cast iron pot. And so this is the choice of the hostess. In my opinion, the closest stewing to a cast iron pot is in a cartoon or slow sauce, At least with sour cream, at least with butter, at least with cracklings

Thank you all for the advice, girls! I want to make potatoes tomorrow morning

if the sour cream is natural, I immediately fry it on it. She's like butter

This is probably why I remember so ...



And since there won't be enough potatoes, then stew them in sour cream in Elik? ...

[Ekaterina2]

Ekaterina2, for "rustic", if we mean a ruddy crust outside and a practical puree inside, the technology is as follows: washed or peeled potatoes are boiled in boiling water for 5-10 minutes (depending on the variety), mixed with fat and baked in the oven, turning until ready. Salt and spices at the end, otherwise the spices will burn out.
Sometimes, as an alternative to boiling, I use micra.

[eye]

eye, Tanya, here I am writing about this recipe! This is sooo delicious!

[svetta]

svetta,

[Ekaterina2]

Ekaterina2, and if baked, then for a beautiful crust I roll the potatoes in paprika.

[Tanya-Fanya]

Tanya-Fanya,

[Ekaterina2]

Ekaterina2, and if baked, then for a beautiful crust I roll the potatoes in paprika.

I do this if she herself does not want to blush)

[Katerina]

Katerinado you know how it will be easiest? First, cut the potatoes into slices (along the axis, depending on the thickness - into 4-6-8 parts), rinse and dry the potatoes either with a paper towel or in a micron for half a minute), then put them in a bag and in the same place: oil, vegetable, salt, pepper , dry ground garlic, dry herbs (dill and whatever you like), paprika, a pinch of nutmeg, everything is there, stir vigorously in a bag, and - on a baking sheet! Some call him village, some call him idaho.

And I cook it like that in the microscope. Not ruddy, but very tasty comes out.

[Katerina]

Katerinado you know how it will be easiest? First, cut the potatoes into slices (along the axis, depending on the thickness - into 4-6-8 parts), rinse and dry the potatoes either with a paper towel or in a micron for half a minute), then put them in a bag and in the same place: oil, vegetable, salt, pepper , dry ground garlic, dry herbs (dill and whatever you like), paprika, a pinch of nutmeg, everything is there, stir vigorously in a bag, and - on a baking sheet! Some call him a village, some - Idaho.

I'm sorry, but then bake the potatoes in the same bag?

What are you! Is this a joke, or don't you really get it? The wedges from the bag naturally spill out onto the baking sheet! It's just so much more convenient to prepare potatoes than to grease and sprinkle each piece. You can also add some kind of breading there, such as corn grits.

Well, if we have paid so much attention to potatoes, then, according to my observations, not every variety of potatoes is suitable for baking. White varieties are usually very crumbly and good for mashed potatoes, while pink and red varieties are great when boiled whole or baked in slices.

[Tanya-Fanya]

Tanya-FanyaWhat do you say about yellow potatoes?

I will not say anything, I do not remember such a variety.
As a child, I helped my grandmother plant potatoes, since then I choose by sight as described above.
Can anyone share their experience with the yellow one?
I'll sit and listen.

Girls, what are you doing with overgrown cucumbers?

[Elena]

Elena, cucumbers in Korean, choose any

"Tricky" Korean cucumbers (MariV)

Korean cucumbers (no carrots) (Olekma)

Korean cucumbers (ang-kay)

Korean kimchi cucumbers (Tanyulya)

I was just about to make kimchi cucumbers, though not with fish, but with soy sauce, otherwise the neighbors brought me overgrown

[Buttercup]

Buttercup, Lyudochka, thank you, but they won't eat it at my place.

but they won't eat it

Try this salad, very simple, not salty, not spicy

Salad cucumbers, snack bars, nezhinsky (Admin)

with overgrown cucumbers?

And here's what I'm doing:

Lecho "To save the ridge Ogurtsov" (Ikra)

[Ikra]

Ikra, the name alone is worth

Girls, help me find a recipe for canned fish muffins. Someone had a recipe from an old-timer, but from whom I don't remember ... and I can't find

[prona]

prona,
At Chuchelka) A little later I will find

[prona]

prona, this is?

Salmon muffins (Scarecrow)

[Anna]

Anna, thank you! They are the most !!

Girls, maybe someone knows how to make rosehip syrup like in a pharmacy, this year a big harvest is planned. I can’t figure out how to cook, and save vitamins if possible

[Alyona]

Alyona, why syrup? It's sugar! Dry it, and in winter, brew it in Teroms overnight - this is such deliciousness and usefulness, you cannot compare it with any syrup.

[Ilmirushka]

Ilmirushka, I dried, but, except me, no one wants to drink this healthy healing tea. And the syrup with water, I think, would go. Part, of course, I will dry as before.

Except me, no one wants to drink this healthy healing tea.

Kaak! How can you not drink this delicious drink! There, from one aroma, go crazy! Wow, how different we are!

[Alyona,]

except me, no one wants to drink this healthy healing tea

Alyona,rosehip drink, which we enjoyed drinking in cafeterias, is one thing, but rosehip tea is far from harmless ... brewed in a thermos, got drunk get drunkto my fill, and then I ran to the gastroenterologist, the acidity jumped up I don't drink anymore tied

[Catherine]

Catherine, I also like to insist rose hips and drink like tea. It's just that he (good) is not so often available to us. And after how long did you drink such a nuisance to yourself?

My husband also cannot drink rose hips, the acidity rises. So he is not that useful, Ilmirushka. And it’s not that tasty either.

[svetta]

svetta, I am not very much my Siberian either, we have some kind of ... not saturated. A relative brought it dry from Tajikistan, so it even outwardly differs from ours both in size and color, and, of course, in taste. Here's the one brought to taste, like a syrup from a pharmacy, just not a syrup, but just a drink. And to me it is very tasty!

how much

Ilmirushka, I brewed it a couple of times in a thermos so that it was tasty, like a drink, that old one ... apparently, concentration is not good

as you can see, concentration is not good

For a long time and quite often I brew rose hips in a Chinese herbal brewing device, it turns out a very rich and tasty infusion, no one in the family has any problems. Probably all the same, everything is individual.

Rosehip is definitely a very active product. My whole face is covered with pimples from him.

Italian crispbreads "Vegetable mix"
TM BAKER HOUSE can anyone try to cook it? Probably in a waffle iron. It's soooo delicious ...

Dear ones, help! I search for 40 minutes to no avail. I saw for sure, someone wrote that he was making from cherries ... what? I remember very enthusiastic reviews, it was either about dried cherries, or about dried, or about jam in general. Search does not give any intelligible results. 12 kg of cherries beg for processing. Help!!

[Kara]

Kara, Natasha Chuchelka made dried cherries. She did not cook it in syrup, but just like that, dried raw, pitted in a dryer. He says it turns out very cool.

Tomochka, is there a thread of discussion? Throw a link pliz

Irina, today a colleague at work treated her, bought in Spara it seems that it contains flour, dried beets, garlic, onions, all kinds of herbs, carrot puree, butter, pumpkin seeds, millet something else, very tasty and unusual.

12 kg of cherries beg for processing. Help!!

Irisha, take a look at Admin:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138737.0

Ira, I don't remember where. It's easier to ask Natasha. There was definitely no recipe, it was about the fact that one of the girls decided to make dried cherries and was looking for advice (the cherries were from food city). Nata said that she had dried two boxes like that. The cherry was very sweet.

Irisha, take a look at Admin:

Olenka, I saw this recipe.
I have cherries, and they are sooo sweet, if I still hold them in sweet syrup, it will be impossible to eat. And I wonder if you can have it after removing the seeds and draining the excess juice right into the dryer?

It's easier to ask Natasha.

Probably, Natasha's blog I will go to search page by page, because according to words the search gives nothing

Dear ones, help! I search for 40 minutes to no avail. I saw for sure, someone wrote that he was making from cherries ... what? I remember very enthusiastic reviews, it was either about dried cherries, or about dried, or about jam in general. Search does not give any intelligible results. 12 kg of cherries beg for processing. Help!!

Irina, Olga ** dried cherries, I remember its description in the topic about food city

Yeah, Sveta, I found it! This is what I was looking for. Thank you very much!

Yesterday, in a program about Crimea, the host was treated to national dishes in a Crimean Tatar cafe, the name of one I did not remember, as the host said - this is the same as chebureks, only not fried in oil, but baked.
In another program, I saw something like an Armenian dish, like a cheburek made from unleavened dough with a light filling, fried in a dry frying pan.
What are the names of these products of national cuisines?
I am looking for an alternative to pasties, which I love very much, but they take a lot of oil and at least one of them will definitely break through, with all the ensuing consequences, which is always extremely infuriating. :-)

Kystyby (master class)
Kutabs with buckwheat and onions (and other non-standard fillings))

Probably they were Yantyks. Along with chebureks, they are sold in chebureks.

girls, tell me where to look recipe for baking eggplant in the oven without filling? I just remember - rubbing in salt, garlic, it seems vinegar .. or without vinegar ... and oil or something .. in general, I'm waiting for help