I am looking for a recipe on our forum

[Anna67]

Anna67, Anya, I also love pies with green onions so that there are more toppings.
This year I have a wonderful bow. The feather is thick and sweet. The turnip is about 7 cm in diameter (offhand), does not eat eyes.

[Wildebeest]

Wildebeest, the dream of greens in stores is so unsightly, only dill smells like dill. So can you freeze on pies or watery from the freezer?

[Anna67]

Anna67, if you have purchased onions, then why freeze them? It costs about the same now and in winter.
For example, now fresh currants on the market are much more expensive than ice cream in a store, and what is the point of taking it in the freezer? It's another matter when everything is growing.

[Crown]

Crown, it seems to me that in the season it should be more meaty. Greenhouse except for long cucumbers is nothing tasty. And I don’t know about the price, maybe you’re right: I forget them as soon as I turn my back on the price tag, not that how much it cost in winter

Kara, Ira, what exactly do you like green onions from the freezer?

Sveta, of course, that in winter there is always fresh onion! What grows in a glass on the window is not at all the same for me.And then he added to any dish without defrosting it, and one to one, like just from the garden

So can you freeze on pies or watery from the freezer?

Not completely freezing, only sliced, not a drop of wateriness

now fresh currants on the market are much more expensive than ice cream in the store, and what's the point of taking it in the freezer?

For me, the answer is obvious: how many times has this berry thawed / froze until it got to the store? How was it processed before freezing? When freezing fresh berries at home, I know the answer to these questions. If there is a roomy freezer, and the space allows - then why not freeze it yourself. Well, if it is limited, then it is more logical to freeze what is more difficult to get in winter

For me, the answer is obvious: how many times has this berry thawed / froze until it got to the store?

Ira, well, you can argue here. Berries that have been thawed / frozen due to improper storage conditions, transportation - you can see it. Like any deep-frozen product. It will be a lump in a bag, not berry to berry.

And yet, industrial freezing is considered to be more shock and preferable than at home. But there are probably excellent home freezers. And if vegetables and fruits are your own or seasonal, and it comes out cheaper, then it's generally cool.

We have frozen and fresh fruit for the price of fruit - one price even per season. Ice cream can even be cheaper.

Berries that were thawed / frozen due to improper storage conditions, transportation - you can see it.

Sunny, how can you see her? She's in the same opaque bags. A lump in the bags is broken by two blows on the edge of the refrigerator. I saw with my own eyes how the employees of Lenta did it, placing the packages on the refrigerators
I will not argue, I never freeze currants and do not buy ready-made ones, because mine do not eat it. But strawberries, raspberries, cherries are definitely tastier than homemade ones. And I buy ready-made puree for desserts, and not everything, but the one that is difficult to make myself (lime, blueberry, tangerine, orange, passion fruit, etc.)

In Globus we have a lot of both loose frozen berries and packed in packages. For compote, go another cooking with heat treatment, I take it by weight, because it is cheaper and the quality is always in sight, and for adding to yogurt I take it in bags. I haven't run into a bad one yet.
Logically and logistically :-), the berries are most likely frozen not very far from the place of collection, but how much and where they bring fresh to us is unknown.

So can you freeze on pies or watery from the freezer?

I would like to know too.
My bow is juicy this time. I made the filling for the pie, so I had to add flour.

I freeze green onions, cut and mix with dill. You can just one onion, great for pies and soups! Especially in winter))

[Chef]

Chef, Thank you. Is there such a recipe for beet leaves so that they remain intact? And so that the cuttings are separate, the leaves are separate? So like grape leaves. Thank you.

And I like freezing green onions - it is very convenient when they are ready-made, chopped at hand! I didn't notice any wateriness, but I use it mainly for soups and other hot dishes, throwing it at the end. And for the filling, I think it will be necessary to add starch or flour, as when using berries from the freezer.

[Yuliya K]

Yuliya K, I stew raw onions in oil (I thought that this is the only way to make the filling).
What to guess should be tried to freeze and see how to proceed with it. It is really convenient when the greens do not need to be washed, cut and so on. Now I even have boiled rice in the freezer.

I froze some green onions. Today I defrosted Zhmenka and ....... There is no wateriness, the taste of the onion is preserved.
I went to freeze leftovers for winter onion pies and more.

My mom always freezes green onions and adds them to the salad, she just says, you have to eat right away, otherwise it will become rags. Um, on the other hand, my grandmother crumpled green onions with a crush, it tasted better for her. In my opinion, if you steam, boil, pies, why not freeze. Greens are better in season, I hope very much. In winter, greens sometimes smell like something like this: either a cellar-basement, or rot.

[Loksa]

Loksa, Oksana, I really like boiled potatoes and green onion semi-salads, which I also crush with a crush, salt and season with sour cream. I just trudge from such food.

I'm not looking for a recipe. Rather, advice is needed. I cook ketchup, when is it better to add garlic and fresh herbs?

Elena, I add garlic and herbs to ketchup at the end of cooking.

[lettohka ttt]

lettohka ttt, that is, threw it in, stirred it, they boil and immediately over the banks. I once read about what can ferment.
Now I boil for 10 minutes and it seems to me that I only lose all the aroma.

Yes, yes, we throw it in, give it a couple of minutes. boil, and that's it! It is not recommended to cook garlic for a long time.

It seemed to me that it is not recommended to cook even dried garlic for a long time.
Although maybe I just pour over the measure? For raw, I don't have this measure at all, I can put several heads in a three-liter cauldron

Girls! tell me, it would be better to bring the undercooked chicken breasts to mind.
My mom

take advantage of my absence

I decided to cook and boiled the chicken breast, I used some of it, the other part remained on the bone and something red is visible. I think that the blood ... I want to put these leftovers into the pie. But I'm afraid that if I just cook, the meat will be very dry.

I want to put these leftovers in the pie

when baking it will work, I bake samsa from raw chicken fillet, add fatty or butter to the cheese, so that it is not dry, you can still fry the onion more.

[Tatyana]

Tatyana, Tanya! I also usually bake from raw, but this recipehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=430640.0 requires ready-made breast, so it was thought that it might be necessary to cook.
I understood everything, I will add fat! Thank you!

[Vika]

Vika, I don’t cook this, but I wouldn’t cook it here either.

Girls, I've been looking for a recipe for sweet and sour sauce like in McDonald's for a long time.
No matter what recipes I've tried, it's not that.
Maybe someone found "the one"?

Ol, there they write the composition: water, sugar, vinegar, apricot puree, apple juice, corn starch and a set of spices and flavors

[Olga]

Olga, threw a couple of links in a personal.

Girls and boys, to make this out of green beans, I usually roll up the lobby (beans + tomatoes + spices). Maybe someone else has some other interesting ideas

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, I also think what to do with it.
I'm squeezing into the freeze.

[Antonina]

Antonina, yes, it's already frozen .. I need to roll it up now

[Olga]

Ol, there they write the composition: water, sugar, vinegar, apricot puree, apple juice, corn starch and a set of spices and flavors

Olga, threw a couple of links in a personal.

Thank you girls!
I have not found the complete composition and the authentic cooking method anywhere.
The tyrnete is full of variations, but it's not that.
The most common variant is made from apricot and peach confiture. I tried this recipe. He looks like, and only. Really not that
For example, the original sauce definitely contains celery, but none of the internetthere are no home-grown recipes for it.
Well, there are enough questions for the rest of the items.
This is not the first year I have been toiling with this question in the harvesting season.

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, Who can advise what, I’m with you for the recipe.

And I made "chili pepper jam" from Tatiana Admin he is so sweet and sour Makovsky nervously smokes on the sidelines

[selenа]

selenа, Nadya, I also have a sauce from chili, it is also kind of sweet and sour.

Adjika sweet and sour (tested offline "Moscow February 2017") (Olga VB)

And I know about Tanin.
It is tasty. Just different.

[Buttercup]

what to make of green beans

Buttercup, is there a dryer? Sometime in the late 80s, when the stores were already completely empty, we got a hefty bag of dried green beans. We ate it for a long time and with pleasure. They boiled in water, made a white sauce with sour cream on the broth and stewed beans in this sauce. It turned out to be a very soulful side dish. And then there was no longer the strength to look at pasta
You can also add dried beans to the soup and to the meat.
Drying is my favorite way of harvesting since I bought the dryer. Any amount can be processed, sorry, I don't have my own crop ...

[Svetlana]

Svetlana, there is a dryer, but I don't want to dry something ... Oh, I'll make a vegetable stew out of everything that is at home

I suddenly fell in love with Heinz's sweet chili. Do we have such a recipe or is it cheaper to buy than to cook without a vegetable garden?
I don't need the chilli spiciness, I have a wildly spicy extract - for a fire, it's enough to dip the tip of a needle into a 5L multicooker. And the rest of the ingredients on the pack are solid emulsifiers, sweeteners, etc. Here's how to cook?

I suddenly fell in love with Heinz sweet chili

Try to love it, many loved it

Red chili jam (Admin)

[Admin]

Admin, Tanyusha, I'll try, looks very appetizing.

People, the sea of ​​eggplant has grown, do we have any proven recipes for their preparation WITHOUT vinegar

[Galina]

Galina, if blanks, then behold , eg.

[Antonina]

Antonina, issued a recipe

Vegetable ragout with green beans (Mandraik Ludmila)

People, the sea of ​​eggplant has grown, do we have any proven recipes for their preparation WITHOUT vinegar

I have a great recipe, but I don't have a photo, and I can't put a recipe without a photo, I can't.

[Tamara]

there is a great recipe

Tamara, but you can in a personal recipe



Olga, thanks, I don’t want caviar, there’s enough squash

Tamara, and you can get a recipe in a personal

That is already in a personal ... but where are we going?

Let him give the recipe right here, it is not forbidden if he writes the recipe and preparation here

Let the recipe give right here

Yes, everyone is interested

[Cirre]

Cirre, I suggest their eggplants in the sense of withering tomatoes with spices and butter. With spices and garlic. The recipe said that they were stored for five months in the refrigerator, but there was no case to check - I eat quickly, I'm afraid to take risks in the absence of vinegar.
I found the recipe on the Internet, I do everything to taste without proportions. Olive oil.
And by the way, my mother did the same with pepper, but with vinegar.

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, I saw everything! Thank you!
The tomato current is not yet ripening enough.

[Antonina]

Antonina, last year we had almost no tomatoes, I bought cream tomatoes, the cheapest and made with them. There are still a couple of cans in the underground, and now +20 in the underground