I am looking for a recipe on our forum

[Anna]

Anna, most likely in Sveta's recipe a whole one, with tails. Although I have come across similar recipes in the literature, the pepper is there in halves or quarters. I was interested in whole pepper

Well, I'm writing - whole, that is, completely whole. The tails can be trimmed or left.

Nelya, do it, remember your childhood))) Garlic is an option to taste.

In general, it seems to me that my mother blanched in water and not in oil. But I only remember for sure a jar of colored peppers, such recipes, because of the vinegar in the taste, do not suit me, I can’t catch the proportion. There is one such jar of vegetable salad so it is not enough that oak eggplant is still impossible to eat, but it's a pity to throw it away. And does not spoil

In general, it seems to me that my mother blanched in water and not in oil. But I remember exactly only a jar of colored peppers mn

So I have exactly the same memories. I can't say that I fried or blanched. I only remember jars of colored peppers. Then it seemed very tasty, but tastes change with age, and how it is perceived now, there are still doubts. As a child, I also loved oak green tomatoes from barrels, but now I won't take it in my mouth

It seems to me that right now is exactly the case when it would be nice to take the discussion into a separate topic "Harvesting pepper", isn't it? Oh, no Lenochka ...

[Elenochka Nikolaevna]

Elenochka Nikolaevna, well, then pour the salt itself from the heart, turn it so that it sticks everywhere and frost.

Ikra, Good.
Another sadness. The day before yesterday I closed the baked pepper in the marinade. Today all 4 cans are swollen. It's a shame.
Who knows a proven recipe? Poke your nose.

Canned fried peppers

[Irishk @]

Irishk @, how much vinegar is there? Unclear. And how long does sterilization take?

[Sveta]

Tatyana, no, this recipe is not, I have it written in my cherished notebook.

Sveta, thanks - I wrote it down, I'll try to roll up a couple of jars

[Elenochka Nikolaevna]

Elenochka Nikolaevna, I took 9%, sterilized for 20 minutes. 0.5 liter jars while they are standing

Little girls, I've seen it somewhere, but I can't find it ...
There is Armenian lavash, thin, round, fresh, about 20 cm in diameter. I saw what someone was making out of him.
Questions:
1.Is it necessary to dry lavashiks
2. Which cream is best suited for unleavened pita bread for Napoleonic plans? I would like not very fat.
3. Or something else - not to build a Napoleon?

[Olga VB]

Olga VB, Olga, recipe from Guzelka.

[Olga VB]

Olga VB, I remember exactly that it is necessary to dry, but this is if purchased. When you bake your own (or are they still fried?), They immediately turn out to be dry, you have to sprinkle or smear with oil.

[Olga VB]

Olga VB, Fast dietary Napoleon from pita bread

Thank you, girls, I went to watch!

[Olga]

Olga, Guzel posted it the other day, look for her.

What to do with salted herring caviar? Perhaps this one is nowhere (since Saturday in the fridge), but not the last ... by itself, no one eats it. And the herring (the law of meanness, no salmon would be caught) is sometimes half of caviar ...

[Anna67]

Anna67, caviar is the most delicious in herring! :-) If this doesn't work, maybe it will go in herring oil - stir with softened butter and cool. Good for buters.

caviar is the most delicious in herring! :-)

I thought about butter. And how to stir - remove the film? I wanted to go into a blender so that there would be no trace of the eggs, but I think he won't take it.
But we don't like it. I like the purchased caviar oil, but it feels like it doesn't contain herring, but for example pollock ...

Good for buters.

And for pancakes, yes.

Of course shoot, but it is thin, easily detached. You should not blender, caviar is tastier than balls.
And in the purchased oil is always full of different additives, always better! :-)

Well, buying sausage is better for me, although not healthier.
Clearly, I'll go save if it's not too late.

Girls, does anyone make pickled tomatoes with plums? Do plums need to be pitted?

it is not a herring, but for example pollock ...

Why don't you like pollock? I buy pollock caviar in jars, very tasty
And simply wipe the herring caviar through a fine sieve and the film will remain on the sieve.

3. Or something else - not to build a Napoleon?

Instead of pancakes, I use, that is, I wrap what is in the house in cut lavashiks: minced meat, apples, etc.

We must try to make a guzelkin. napoleon.

Why don't you like pollock?

We don't like the herring, or rather its caviar. Such a female was caught that I do not have enough butter even with margarine together
I also stopped buying canned pollock - there is not enough salt and does not look like the old Soviet weight from the Ocean store. Do you bring it to mind somehow or do you like insipid?

Instead of pancakes, I use, that is, I wrap what is in the house in cut lavashiks: minced meat, apples, etc.

We must try to make a guzelkin. napoleon.

I made a type of cake: for each lavashik apricot jam-five minutes, and on top of the cream (souffle) manna-curd. It turned out to be a pretty decent cake, tall, tasty, but precisely due to the interlayers, since there are practically no lavashiks to taste.
I will not do this on purpose, but it turned out quite decently for recycling the packaging of lavash.

Help. Can't find a recipe for hazel dough full without filling.

[Natalia]

Nataliawatch these

For whole molds (bears, nuts, mushrooms) (Qween)

Vegetable oil cookies for baking in tins on gas (V-tina)

-

this is for cookies without filling, you can see in the photo - baked in one continuous circle, not in shells. Cookies on top are hard, crispy, inside - soft

Do you bring it to mind somehow or like insipid

I just spread pollock roe (or cod, I also buy) on top of butter on a piece of loaf or white bread
I am delicious with coffee

[k @ wka]

k @ wka,
I love it too)

Ladies and gentlemen, can anyone cook different ketchup sauces, which one is the most common tomato?
The son constantly eats the purchased Heinz tomato. Suddenly someone knows and can compare, I will be grateful ... I need to maximally be one to one

[M @ rtochka]

M @ rtochka, every year I cook the Moroccan Matbuha sauce, I cook a lot for the winter. Delicious.
But in order to get close, close to Heinz, the main thing is probably to thicken the sauce with starch. So the consistency will be close. And then pick up the spices.
I suggest you cook Matbuha a little so that your child can try. What if he approves?
The recipe is on our forum.

[Tatyana]

I cooked Matbuha from Zachariah, but everything is there in pieces. Probably you mean another?
But I'll see, thanks



Tatyana, found, read. Need to try!
Where else can I get banks and a place to store them ...

[M @ rtochka]

M @ rtochkawait for banks to look for! The main thing is that your taster should approve otherwise and banks are not needed.
I was lucky my little taster checked it out, during the winter I collect screw-top bottles from juice, from under soy sauce and twist Matbuha in them. But this sauce is not thick, no matter how I boil it. Of course, I don't thicken it with starch.

[M @ rtochka]

M @ rtochka, I cooked ketchup according to a recipe from the forum, where there was an apple in the composition. It was very similar to the store one, only it turned out to be watery. But my eaters did not go (I suspect, only because it is not as convenient to draw from a can as to squeeze out of a store package). In general, I removed it from bookmarks and now I can not find it.But I read somewhere that in production they also replace some of the tomatoes with apples - like they make them cheaper, so if you are looking for similarities in taste, look at these recipes.
For example, this one:

Kebab ketchup without fuss in a slow cooker (TATbRHA)

Doesn't anyone accidentally make chicken rollini?
The other day I bought a thin roll with meat filling in a supermarket, wrap towards each other and sprinkled with sesame seeds. I understand that the filo dough is done, and I found the composition on the Internet -
Ingredients: filling (boiled chicken meat, fried onions, kitchen salt, ground black pepper, dough (premium wheat flour, drinking water, kitchen salt, wheat gluten, sunflower oil).
Can anyone do it, tell us about such rolls?
And then the pancakes fried in breadcrumbs fried with such a filling are very tasty, but a bit greasy .. and this is just a savory.

Maybe someone knows about physalis. This kind of bullshit has grown - big, but not tasty at all. It is good for anything. or ejection ???

[Tamara,]

It is good for anything

Tamara, it's probably a vegetable ... I've planted it for many years, it's very good for joints. Basically, she cooked jam, with the addition of lemon or orange, because it has no taste of its own. A prerequisite is to rinse with boiling water to wash off the wax bloom, otherwise all the work is down the drain ... I tried to salt and pickle, I didn't like it, they were soft and tasteless ... They eat strawberry and pineapple raw, but they have very small fruit, and my vegetable multiplies self-seeding. I have a long-standing injury to the joint, so all gelling is only welcomed, and homemade ones also love this jam, it resembles marmalade, I boil it to a good density, 1: 1

Maybe someone knows about physalis. This kind of bullshit has grown - big, but not tasty at all. It is good for anything. or ejection ???

At one time, we also planted while grandmother was alive. Grandfather rolled pickled tomatoes + physalis in jelly. Lord, what a delicious treat! We already fought for these vegetable physalis. So, all markers are different in taste and color. Someone may not have found the correct recipe, but someone, like us, is delighted.

Has anyone made pies with mushrooms and white milk mushrooms? I dulled something, like normal mushrooms, but I doubt something

Do they put them raw in pies, and not salty ones?

Has anyone made pies with mushrooms and white milk mushrooms?

Mom did with salty

Girls, thanks for the information on physalis. I went to the Internet, it turns out to be from all diseases, except poverty.

next year I will definitely plant it ...

They are not raw, they are soaked and already boiled, they are not enough to salt, the soup will not be rich, so I want to bake pies. I think boiled with onions to fry in butter, it seems to be delicious

[Buttercup]

Buttercup, I don’t know how these mushrooms are prepared now (now you can see anything you want), but earlier (during my childhood) mushrooms were divided into "fry-boil soup" and "salt". So this group - milk mushrooms, volushki, mushrooms were only for salting because they are bitter, and in order to reduce the bitterness in them to the maximum, the mother always soaked it for 3 days, changing the water. And then in a barrel of 50 liters salted in the simplest way: sprinkle the layers with salt, shift with dill umbrellas and under oppression, in a month the delicious milk mushrooms are ready to eat. But boiled in pies ... Tell me later

[Ilmirushka]

Ilmirushka, and we have it. The russula went anywhere - salty is a delight. Salted platter was especially good. Well, most of all in the forest there were bitters - they are nowhere without soaking, maybe they were alone in salting, too, not so hot, but in an assortment ...

[Ilmira]

Ilmira, I already baked, soaked the waves after collecting and cleaning for a day, during this time I changed the water 5 times, boiled it 2 times, with the water draining. I threw the little waves, thrown back in a colander, into a frying pan to the grazing onions with a clove of garlic and fried in a mixture of vegetable and butter, and at the end I salted.I tried the filling, I would have eaten it so delicious mushrooms turned out. From the test from Linadoc put on 8 pies and baked in her wonderful frying pan. From the rest of the dough, the pizza-pie in the pre-process started to play.

Am I really done ?!

[Buttercup]

Am I really done ?!

Buttercup, what a fine fellow!

Am I really done ?!

Definitely. I wouldn't even think of salt marshes in a pie!

Girls, mushrooms turned out to be juicy and not chaff, but they do not crunch on my teeth, I hope I pleased my husband, in the morning I will find out