I am looking for a recipe on our forum

wither with spices and butter.

Fat, I need everyone to eat, but this is just a problem.

[Cirre]

Cirre, Checkmark, come here ...Salted eggplant # 26
I dare to suggest!

[Cirre]

Cirre, Galina, delicious

Stuffed pickled eggplants (ang-kay)

also yummy from me, but with vinegar ((
Eggplants in tomato sauce with herbs and vegetables

[Lelka]

Lelka, I'll try with vinegar, but this is only for me and my daughter, but I need my parents to eat, but they can't do it with vinegar. I will look in the Internet

[Cirre]

Cirre, Galya, I gave you, no vinegar! She did it herself.

[mamusi]

mamusi, Ritochka

Salad with Haze "Eggplant in the company" (flame divider) (mamusi)

Checkmark, and if so?




I still make such a simple workpiece:
I just bake the eggplants on a divider and bake them until the skin is burnt. It is easy to clean afterwards. Or I just scrape the pulp with a spoon, add it lightly and in boxes of one-time 250 g. And into the freezer. In winter, I use it as I like. In salads (with onions and butter, pour with lemon. Or with sour cream.
I just love it with olive oil. And with boiled potatoes!

Ritochka, a great recipe, I'll try, but I need more preparations. I have a lot of different recipes, but ......... now my father has been banned from a lot, I want something tasty and what he can do for the winter. As long as it's salad and freezing

I added it there. Look ... about the blank.

Look ... about the blank

I'll try this

Eggplant 2 kg
Sweet pepper 2kg
Tomatoes 3.5-4 kg
Onion 1 kg
Salt 1 teaspoon in 1 liter jar
Sugar 1 table. spoon in 1 liter jar

Sunflower oil to taste
Cooking vegetables: cut the tomatoes into 4 pieces, cut the onion, do not grind it, peel the pepper, cut it also not finely. The main ones in this recipe are eggplants, they must be cut coarsely, for example, an eggplant of 20 cm in size, cut into 4 parts, if you grind the eggplants, you get a completely different taste. If they are very large, then each ring can be cut in half in diameter. The point is that there would be such a good piece of eggplant in the salad.
In the original, each vegetable must be stewed separately, the first and maybe the second year I did just that, it will probably be tastier, but it seemed to me too long, and the next time I cooked everything together about 45 minutes after boiling, it turned out no worse. Everything is stewed without salt and sugar. There is no vinegar in this recipe. Then in a 1 liter jar we put what we cooked, trying to distribute all the vegetables evenly and fill up to half the jar, now it's the turn of the salt and sugar according to the recipe, after that again the salad and spin as usual.
The salad turns out to be very tasty, eggplants in vegetables. It can be used as an independent dish, as a side dish, and most importantly, without vinegar. It is kept in my house. I have not seen such a recipe here.

If there are eggplants and there are a lot of them, then I slightly simmer them in a large frying pan until cooked, you can until half cooked, add lightly and on clean jars under the lid, I don't even sterilize the jars, and so it will do, and in winter open the jar, add what is in the freezer , you can just onions and carrots and oh so delicious ... Eggplants are very well stored, not capricious

I got excellent eggplants, practically without vinegar, and without vegetable oil, but the taste is excellent
This season I will definitely repeat

Canned vegetable salad with eggplant (without oil and sautéing) (Admin)

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

Eggplant, zucchini and other vegetables (DonnaRosa)

I am doing the third year.Delicious

Ladies! Admin-Tanya taught us how to store soups in jars in the refrigerator for a long time. In my opinion, you can't keep pea soup like that, but chickpeas? shurpa with chickpeas can you?

[Cirre]

Cirre, Galina, I cook ajapsandal without potatoes. And I roll it up in sterilized jars. According to all the rules of conservation.
Stands without a refrigerator.
Only garlic and herbs I add later, to the plate, after opening the jar.

Eggplant, zucchini and other vegetables

Well, that's how I do it. Thanks to all . I made the salad today, now I will thoughtfully read the recipes and do something else

How many options for harvesting eggplants! :-)
Recently there was a recipe where eggplants are baked, cut into halves and drenched in oil with spices. They can be frozen in this form.
Please remind me of this wonderful recipe, otherwise I lost it.

People, help. Yesterday I went to see the ham recipe, and there are a lot of them. Who often makes - which one do you prefer? What was enough for me in the night yesterday: cut the mound half into pieces, turn half into minced meat, salt with nitrite 16g / kg and mix with ice water until white threads in a food processor. So in the bowl and put it in the refrigerator at 2 am. Today I wanted to move to Teskoy, but for now I am looking for the optimal recipe.

Anya, hello! I can't search now, so if you are urgent, look in Lena Tim's recipes there was ham with olives and sun-dried tomatoes (there was definitely something red). Very good!

[Elena]

Elena, THX. I looked at her "Turkey in a skullcap" yesterday))) It is necessary, however, to look into her recipes.

Anya, I really like this recipe:

Pork ham (Steba pressure cooker) (Masinen)

Only I do not from pork, but from turkey thigh fillet without adding lard.

[Anna]

Anna, I tried many times to make ham, but somehow my eaters do not really support me in this. But the most successful turned out according to this recipe:

Turkey-chicken ham (steba dd2 eco) (Masinen)

[gala10]

gala10, yes, I am also from kurgrudka. I am interested in the correct technology. THX.



SvetaI, I'll see, ATP.

[Anna]

Lena Tim's recipes included ham with olives and sun-dried tomatoes

I confirm, very tasty ham, I make this recipe from chicken.



Anna, here is this recipe
Turkey ham with tomatoes and olives
I made with sun-dried tomatoes, and added pistachios instead of olives.

Looked at the recipes. Most of all, Masha's ham corresponds to my ideas about beauty, Lenchik has no nitrite. Although very beautiful. We'll have to compile, as always)))

Anya, any will be delicious if ref. raw materials are not frozen and if everything is qualitatively mixed and properly cooked. That is, it is not so much the composition that is important as the technology.
And bring the taste to your liking with salt / sugar / peppers / herbs. Personally, I always try minced meat. Just remember that after cooking, the salt will increase, and the peppers / herbs will weaken.
Good luck!

That is, it is not so much the composition that is important as the technology.

About that and a speech)))

Of all the technology, I only had to "withstand longer with nitrite". But since I put everything that comes to hand (which salt I remember first and put it, but more often 50/50 because it needs to be stored) and I don't cook any minced meat right away, I'm not even sure of that.
I also realized that ham without fat (chicken especially) is not the right coat for me and I don't care about diets ... The other day I couldn't eat a barbecue - I got an extremely lean pork neck ...

[Anna]

Anna, the technology for cooking ham with nitrite salt is the same as for sausages. The only thing that ham can be made with pre-salted in pieces. Nitrite 18-20 grams per kilo. Spices to taste. Frozen raw materials for cutting or stuffing. Kneading with temperature control (no more than 12 degrees), but no more than 6 is better. Ripening from a day or more. Liquid 10% by weight of raw materials. Fat percent 15-20. Cooking to an internal temperature of maximum 72 degrees at an oven or water temperature of maximum 80 degrees. There should be no swing when the temperature rises.Cooking with a gradual rise in temperature can be viewed here in the penultimate paragraph Homemade pork sausage in natural casing.

[ang-kay]

ang-kay, Thank you. I just need this kind of advice.

Kneading with temperature control (no more than 12 degrees), but no more than 6 is better. Ripening from a day or more. Liquid 10% by weight of raw materials.

This is the most important thing - I did not check the temperature. And the liquid blurted out at random - 50g in the form of ice / kg. That is, you can add 50 more. Now I will add spices - I will add ice.
Thanks for the link - very helpful. I liked the idea to put it in the freezer for half an hour before mixing. But I didn't understand about ascorbic acid - how does this prevent the appearance of nitrites in sausage, if we ourselves use nitrite salt?

[Anna]

Anna, read the whole recipe. As I think, everything is intelligible for me and is written on the shelves in almost any of them, not counting the very first ones, where I did not understand at all. And now not a pro, but not a layman either

Angel, I supplemented the post. I will definitely study everything there)))
We are already flooding here.

I read it. Read about ascorbic acid on the Internet. Maybe I didn’t understand, or I didn’t write it exactly. It's all chemistry.

Last year, I fried eggplants and zucchini after dipping them in eggs. Whose recipe I do not remember, I did not find it in the bookmarks. Who can stick in the recipe?

[Tancha]

Tancha, Tanya, look at my recipe, there is your review!

Fried eggplant with spicy sauce (Yuliya K)

Thank you! I urgently need to bookmark it, otherwise I will look again.

Girls, I don’t remember who and I don’t remember what topic, but just the other day I saw a discussion about the grid for a frying pan, grill gas. It seems like they wanted to buy, replace the old one. I am writing here because the topic is visited. I just saw a grid for a gas grill pan on sale in a techport store.

Can basil be frozen? Otherwise I always dry it

Can basil be frozen? Otherwise I always dry it

Can!
Tanya-Admin has basil-garlic-olive oil blanks. I put ice cream in ice cubes, then in a bag.
I think you can freeze it anyway.

Can basil be frozen? Otherwise I always dry it

I tried freezing. Complete bullshit.
Admin has basil in oil and does not lose its properties and aroma. And if it's just ice cream, it freezes with terrible soft rags.
Fresh is best.

[Galina]

Galina, can . I washed it, dried it, put it in a bag and in the freezer, I have been freezing basil leaves like that for a long time.

freezes with terrible soft rags.

I break off a piece from the layer and cut it without defrosting.

Can basil be frozen? Otherwise I always dry it

Galyun, I ice basil as well as all the greens: washed, dried, cut and in packages in the freezer. The greens are crumbly. When needed, I pour it directly from the freezer into the dish, stir it and it's ready, as if only from the garden
Now there is no basil, but I will show you the parsley


Basil looks exactly the same

[Cirre]

Cirre, Galina, I do the same with greens as Irina Kara, but it’s basil that I don’t like in the salad. It has some kind of nasty consistency after defrosting. Here's how svetta, writes:

soft rags

But if you add it to hot dishes - sauces, soups - then everything is ok.

Virgin, fell on me with forks of local broccoli.
How to cook interesting, but clean?

[Irina]

Irina, 1 fork - cook vegetable soup and eat it boiled. She's so delicious. No interest in this, but delicious.

Soups do not go (
Bake something?

[Irina]

Irina, look at my profile a bunch of casseroles with it and there is a quiche.

[Irina]

Irina, stuff with minced meat and baked goods (like cauliflower).

In our family, broccoli is eaten only as a side dish, slightly stewed until al dente (steamed or in salted water) or grilled. In pies, pies, etc. - it did not go well. And, as Anya advises, broccoli cream soup is delicious

[Irina]

Irina, well, I like soups in general.BUT IvaNova, - not.