I am looking for a recipe on our forum

Beijing-tangerine-corn. Dressing - rice vinegar and some sesame oil

[Ludmila]

Ludmila, Thank you. I thought about sesame oil. We must try this combination.

[Taya]

Taya, try, of course. For a change, no mayonnaise
I sometimes dilute sesame sauce with refined oil
We also like Peking Quick Salad and smoked sausage cheese. Here we fill it with mayonnaise or a combination of sour milk

I eat like that. A minimum of components. You can add an egg. Otherwise, cucumber and parsley.

Peking cabbage salad with mayonnaise (OlgaGera)

Mayonnaise can be replaced with vinaigrette sauce.

I don't really need a recipe, but advice
I cooked cabbage rolls with savoy cabbage in Kuzin, the result was not good. The cabbage, although it warmed it up in a micron and then cooked it for 1 hour, remained non-chewable, and the filling seemed to be ready.
how to bring this matter to mind? I want to finish cooking in something else, to put out something from a cartoon. or he can unfold cabbage rolls, and cook cabbage separately ...
Well, in General, help me, do something decent with this incomprehensible meal.
but in Kuzin I will definitely not cook stuffed cabbage anymore and I didn't like the Savoy cabbage, it seems thin, but some kind of oak.

[Mirabel]

Mirabel, Recently, I cook peppers (cabbage rolls) only in a cartoon. I fill it with water almost completely, I crumble the tomatoes or put tomato paste on top and cook on baking. Everyone really likes it. The pepper is so swollen, saturated. The water practically evaporates, but the pepper has time to cook and swell.

[Mirabel]

and the savoy cabbage did not like

Mirabel, Vika, did you blanch her?

Chamomile
Olya, how long should you stew them in a slow cooker?

[Sveta]

Sveta, put it into the micra beforehand. For the first time I cooked this cabbage, "blanched" it in micra and cooked cabbage rolls in Kuzin. Failure
Olga, I also cooked like this before, then I switched to slow. Today I was drawn to experiments. The result is obvious.
Ladies! Well, how can I now bring this masterpiece to an edible state?

[Vika]

can unfold cabbage rolls, and cook cabbage separately ...

Vika, I would most likely have done so .. Chop and stew the removed leaves, then put meatballs on the finished cabbage. You can also mix - there will be lazy cabbage rolls.

[Yulia]

Yulia, yeah! Thank you!

Option
Pull out the contents of the stuffed cabbage, that is, the minced meat separately. Boil cabbage leaves. Then cut into noodles and mix with the finished filling. Add some spices, herbs, or decide on the go
And to give out that it was intended.

......
While writing, this idea has already been voiced.

[Galina Byko]

Galina Byko, my default baking is 1 hour, from the beginning they boil and kind of boil, and then they are baked and they turn out in a rather rich sauce. BUT, so I cook in 1 layer, if necessary, then in several passes. In several layers did not like it.

[Vika]

I cooked cabbage rolls with savoy cabbage in Kuzin, the result was not good.

Vika, I have no micra and the result of such blanching is unknown to me.
BUT - I ooooochen love Savoy in cabbage rolls. And my blanching is in a double boiler
I spread the leaves in three tiers and steam for 20 minutes. And at this time I prepare the next batch of leaves myself: I cut out or walk with a chop hammer along the hard central veins.
For me, the most pleasant property of Savoy cabbage in stuffed cabbage is that the leaves are almost impossible to digest, I don't like ordinary cabbage in this dish precisely because of its excessive softness (I love the structure).
And the view is more beautiful in the openwork and colored leaves of the Savoyard, otherwise ordinary cabbage rolls, especially when heated again, look ... well, not so appetizing
The softness of the leaves can be completely controlled at the blanching stage, brought to readiness, and during the main preparation you can not be afraid that they will crumble, they are strong
BUT - they are as soft as ordinary cabbage. will not
And yet - I do not cook stuffed cabbage in saucepans, but bake in the oven in a deep baking sheet, with gravy 2/3 of the height of stuffed cabbage and a sour cream cap on top

[Chamomile]

Chamomile,
Olya thanks!

[Irina]

Irina, I heard that cabbage rolls with savoy cabbage are delicious. So I tried it and for some reason I thought that it was more gentle than simple
Thank you very much for all the recommendations, I might risk trying again
how else can you cook it? I have a few leaves left on the head of cabbage



Taya, probably no other options. I went to finish it so that I didn't have to invent another dinner

So I heard from my friend that Savoy cabbage makes the most delicious cabbage rolls. I have long dreamed of cooking. Stops the fact that we have it on sale is sooo rare and sooooo expensive.
But wait, read the advice, suddenly you need it.

Girls, it seems, once saw on the forum the topic of the arrangement of kitchens. Something walked along the branches, did not find it. Is there such a thing?

In general (just a joke, of course) I am looking for the topic "How to assemble, pack and transport everything hard-earnedbought very important and necessary, just necessary !!! thanks to the Bread Maker. And prepared for the winter thanks to her "

[Daria]

Daria, the whole topic is about renovation, including the arrangement of the kitchen https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=166773.0

[Ilmirushka]

Ilmirushka, Thank you! I did not think to go into the repair. And the name is not a kitchen one.

[Mirabel]

Mirabel, Vika, I also like cabbage rolls from such cabbage. I'm making a salad, so tender.

[M @ rtochka]

M @ rtochka, oh, somewhere I wrote a great post about how to move with the least loss. I'll try to find.

the theme of the arrangement of kitchens

There is also such a topic
Furniture for kitchen

The second time they bring Ossetian pies with pumpkin. Delicious is unrealistic. The pumpkin filling is sweet as candied fruit. I looked in the internet, I did not find it. Maybe someone knows the secret?

sweet as candied fruit

Ira, a friend is frying in a pan in butter and sugar. Then into the filling in ordinary pies.
I can't do a pumpkin ... but I saw))))

I bake delicious - nutmeg - pumpkin in small pieces in princesca and just knead it a little. She made an Ossetian pie twice. For the first time I added grated Poshekhonsky cheese, the second time - butter, but without sugar. Pumpkin is already sweet. Pies are not for everybody, but interesting.

[OlgaGera]

OlgaGera, Ekaterina2, Thank you. I'll try this and that. I breathe evenly to the pumpkin, and many at work too, but everyone, without exception, tore this pie in zero seconds

Maybe someone knows the secret?

A friend bakes with a pumpkin.
Says pumpkin on a grater, stew in butter, but she adds a little cheese of the Adyghe type there.
Delicious

[Ikra]

Ikra, Ira, pumpkin is baked in the oven. It is necessary to cut into large cubes, melt the butter and pour in the brown sugar. Roll the pumpkin with this syrup, you can add pepper, I love chili, and in the oven until it is browned. Nutmeg is very tasty.

And our grandmother fried sweet pies with pumpkin and viburnum. Tasty and unusual.

[Vika]

how else can you cook it? I have a few leaves left on the head of cabbage

Vika, I usually for cabbage rolls on its shore. There are not many leftovers, so the abundance of recipes with her somehow did not work out The only place where I attach is in borsch
I love cabbage sooo, any ... but my husband didn't even eat borscht because of cabbage in the first years of our life
Then I got a kick out of it, but for the past few years I have been trying to replace the usual one with Savoyard or, in extreme cases, I take a Peking (it has to be added at the very, very end, before turning it off) - so my husband liked the borsch not with the usual white

Virgo, you need not a recipe, but a reminder advice.
I remember that before boiling fish heads, gills must be cut out of them. Right or confusing?
Pink salmon firewood. I'll cook them with roots, throw them back, and make an ear in the broth)

[IvaNova]

IvaNova, Right. The gills must be removed. I love fish heads. I suck all the bones. I especially love the heads of carp and silver carp. Eat such a head and be full.

before boiling fish heads, gills must be cut out of them.

Necessarily!

Thank you!
Forgetfulness is such a characteristic of "girls")
It's good that there is someone to ask

Yes, they will give the broth bitterness.

Forgetfulness is such a characteristic of "girls"

Although I am a sclerosis, I remembered this lesson for the rest of my life. Once, at the beginning of family life, I cooked my first fish soup from the head of a large carp. About the fact that the gills should be removed, I heard this. But I don’t remember, or I forgot, or I was too lazy, but I didn’t remove the gills. Good castor. The ulka of a good ear was in the trash heap, because even our yard dog was so d ... mo refused to eat then

The gills are not cut out because of bitterness, through the gills the fish are filtering water all the time for the sake of oxygen production, and so much nasty things like heavy metals, harmful chemical compounds, etc., settle there, the sea is not crystal clear now So this is the most polluted fish a place. I like to cut with scissors with sharp curved ends, very comfortable

[Buttercup]

Buttercup, It's clear. But mushrooms also suck out the entire periodic table from the soil, and at the same time we eat them and do not buzz. And the gills give real bitterness - I don't know, my mother told me so, I myself have not tried to cook with them.

[Anya]

Anya, because of my youth and inexperience, I cooked with gills, my husband is a lover of heads, I don't eat them at all, for me there is nothing there, so somehow nothing tasted bitter

there is nothing for me,

Are you chow? There the brains are so delicious)))

Oh, don't. I formulated a principle for myself: the food on the plate should not look like an identifiable part of the carcass. Well, except for chicken, maybe the ribs, I can eat them without shuddering. And the heads, tails are all in broth, and from there to waste. Child of the stone jungle.

the food on the plate should not look like a recognizable piece of carcass.

These are questions of psychology))) My son, at the age of 3, was somehow worried and wondered why the price tag of chickens on their paws was fastened with a black rubber band (in those days they lay in bulk with claws and without packages, as now). Without hesitation, I said that it was they who were brought out like that on purpose))) Apparently, it worked, because there were no more questions on this topic.

Girls, here in the New Year's menu topic, information has slipped on the recipe for cod liver from milk. Do we have one on HP? Or maybe someone did, share information, the recipe and its output are very interesting.

[Irishk @]

Irishk @I wrote this

about the recipe for cod liver milk.

The forum has written about this recipe more than once. I used Lena Kubanochka's recipe.
Here
Tea Gazebo # 83755
you can also read here

Canned fish in cans (Natalie266)

We have a lot of information, but there is no time to simply search now, I'm going to work. You can score it yourself in our Search. I was looking for a recipe.

Girls, does anyone have a delicious quick recipe for yeast-free buns?
To immediately knead-wind-bake and so that it was tasty?
And that yeast for the night looking to put not hotstsa, starter for a long time, I'm not friends with puff, and my husband demanded buns.
Offered plops - refused

[Olga VB]

Olga VB, Ol, I have cool cheesecake buns just like that !!!

For the test
175 g low fat / low fat cottage cheese
6 tbsp. l. milk
6 tbsp. l. sunflower raffin. oils
75 g sugar
1 egg
300 g flour
12 g baking powder
1 pack. van. Sahara
a pinch of salt
for the top
50 g butter
2 tbsp. l. Sahara
150 g of any small berry, preferably with sourness (I most often have frozen red currants)
2-3 st. l. coconut flakes or almond leaves (you can and without them)

Cottage cheese, milk, pods. butter, sugar, vanillin, salt, egg, beat well with a mixer, add flour with baking powder, beat or just mix well. The dough turns out to be soft, divide into 8-12 parts, powder with flour. We spread on a baking sheet with cakes. Lightly press the butter in small pieces into the dough into each cake. Distribute the berry on top, sprinkle it with sugar and almond leaves (without them).
We bake in preheated to 175 degrees. oven for 20 minutes.

Actually, I have to make a recipe, I also have pictures. Very tasty!

[Olga]

Olga, because ...
Do you have cottage cheese? I only think of a cottage cheese version ... or ... Ol, and fry him toast from a loaf (milk + egg), sprinkle with sugar, as for me - the closest option to taste, add vanilla current.

[svetta]

svetta, Svetochka, issue a recipe, please

Does anyone have a delicious quick recipe for yeast-free buns

Well, nothing could be faster and easier! Current bread needs fresh!

Cinnamon rolls (dopleta)