I am looking for a recipe on our forum

Girls, how I love you! Here, do not let me or the products go to waste. So many options were offered that I already think, but if you never know, I froze the baked eggplants

[Nata]

Nata, and everywhere I promote Gayane's recipe, well, I really like it

Eggplant with nuts (Gayane Atabekova)

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Girls please help! Somewhere on the forum I met not even a recipe, but a mention of a recipe, where breadcrumbs are added to chopped vegetables and all this is baked in the oven. I didn't save it right away, I decided that I would remember it, but I can't even remember the name. Maybe someone knows what this casserole is.

[Lena]

Lena, there is such a recipe with breadcrumbs

Vegetable kugel with potatoes (SanechkaA)

[Yuliya K]

Yuliya K, Julia, thank you! It is he! Here's a simple name for you, you need to write everything down or save it right away.

Girls, looking for a recipe for a shortbread cake, was sold 40 years ago in cafeterias and a cookery called Tea. Sandy thin cakes are white and sandwiched with cocoa jam. Cakes 5 or 6. Maybe someone has, I have nostalgia, I want to plunge into that taste.

[Yunna]

Yunna, Natalia, I have such a recipe. Just yesterday I was going to do it, but changed my mind and baked Grated. I'll do it one of these days and try to post the recipe on the forum.
But I also have such a recipe, there are not shortbread cakes, but also with jam Yeast cake in layers

Lena, there is such a recipe with breadcrumbs

Vegetable kugel with potatoes
(SanechkaA)

Thanks for the link, it came in handy. Today I cooked it, very tasty!

Teach me how to cook navaga, please. Let me explain: in the Far Eastern navaga some kind of aftertaste interferes with me. Moreover, the fish is often sold - feast for the eyes, fresh. And the bones are few. And the price is nice. But no matter how I tried: fry, smoke - I still feel the aftertaste (and I'm not alone, my husband also doesn't like it because of this). By the way, as a child, I adored navaga, which my grandmother fried. Simple, breaded or batter. But there, apparently, there was a different navaga (it was in Uzbekistan, apparently, it was a Baltic navaga, I read that it is different from the Far East). Here is nostalgia for that fish. And with the Far East, such yummy does not work.

Ahhh! Save, help, dear girls! The child turned 25 today (yesterday). Today they hang around somewhere, and tomorrow they gather at home. I prepared the filling chicken, fried onions, suluguni, spices, I thought to make small pies from the biscuit dough, They sniffed and said that it was a cool filling for pizza, well, okay pizza, so pizza ..
I poked my head around and did not find the recipe for the dough. I searched through the bookmarks, all 8 pages, I could not find it. Some of the girls gave a recipe for 2 thin pizzas, and there was a postscript that you can freeze it and it turns out even tastier ..
And I did it more than once, but it was written on a piece of paper and tucked under a magnet on the refrigerator ..
And it seems to me that the recipe sounded in the comments and therefore was not saved in the bookmarks ... Help !!!

[solmazalla]

solmazalla, Alla, I have been baking this recipe for many years, I like it very much for thin dough

🔗

[Alla]

Alla, the pizza dough according to my recipe can be stored in the refrigerator, it may be suitable

Pizza dough (V-tina)

[Plyushkin @]

Plyushkin @, Elena, have you tried to cook it according to the Omela recipe? https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=431832.0 I don’t remember what fish I used it for, then, too, some kind of aftertaste bothered me.

[Leka_s]

Leka_sAlena, your recipe is very similar to the one I had, so I'll make it. Thank you!
Tinochka, and yours for a note :))

pizza dough recipe,

Pizza dough "Ideal"

[pawllena]

pawllena, Lena, I was just recently puzzled by the preparation of pike.And thanks svetta-Svetlana, told me exactly this recipe from Omela... Everything worked out great. No foreign tastes and smells. The fish is tender and juicy.

[solmazalla]

solmazalla, Alla, any pizza dough can be frozen. Here's a good recipe:
Pizza dough (instructions for the bread maker)
There are not many reviews in the recipe itself, I found it on a tip from the topic of pizza makers.
Pizza makers Princess 115000, Travola SW302T, Fagor MG-300 # 16593

[solmazalla]

solmazalla, Alla, and I have been cooking this recipe for a long time, I couldn't find it better, though it is without freezing, I cook it in HP on the "pizza" mode, I have it for 45 minutes, I roll out the dough very thinly, my thick ones do not like it.
Dough for pizza Hut (Pizza Hut)

[pawllena]

pawllena, Lena, Thank you so much!!! A very non-standard recipe, it was already interesting what would happen. Tomorrow I’ll chase the fish.
This is why I love the bread maker and its inhabitants: well, they will give good advice to any question!

Girls, who (from their own experience) will tell you the recipe for non-hardening buns longer than the usual muffin ... I don't know if it was clearly expressed. I bake buns actively. We love and tried many recipes. But since only my husband eats them, and I do not, they lie for 4-5 days. And the question arose, what he wants to take with him on watch. I want them to be soft and fresh longer. The very principle ... of kneading, dough should be different. I can't figure out quickly what to choose.

[mamusi]

mamusi, I won't say anything about kneading, perhaps it is necessary to brew the dough, but I know for sure that baking on yolks alone does not stale longer than on whole eggs (white + yolk).

pastries on only yolks do not stale longer,

I've already thought about that too !!! Yes.
Thank you.

[Rita]

The very principle ... of kneading, dough should be different. I can't figure out quickly what to choose.

Rita, I would also exclude proteins, I would brew a quarter or a fifth of the flour, and also bake it in cream. Have Natasha Chuchelka there is such a recipe, we liked it sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo.

Buns "Buchteln" with cream filling (Scarecrow)

there is such a recipe, we liked it sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooh.

Yeah, thank you, I'll go watch.
Today I am at Chuchelka twice away in the recipes was. And again to her!

[mamusi]

mamusi, custard buns do not stale for a long time. I slightly changed this recipe for buns: I added another 50 g of sugar to the cream. The rolls are very tasty and large, I follow the molding.
Custard Bread (Oven)

And yesterday I bought fresh yeast for the first time ..... and with what recipe to start spending it? They will deteriorate, I don't bake much now

With bread, Katya.

[dopleta]

dopleta, just replace dry ones with wet ones, just putting them three times their weight?

[Ekaterina2]

Ekaterina2, I bought fresh yeast for the recipe Tuposki (old recipe for simple pancakes)

[Katerina]

Katerina, and if you don't use everything, then you can freeze them.

then they can be frozen

only cut into portions or crumble. Otherwise it's hard to separate from the monolith

just putting them three times their weight?

Yes Yes. Or for every 100 g of flour - 2 g of yeast. This is for the bread.

Yes, something like that. If I put dry 3/4 tsp on a loaf, then pressed - 8-9 g.

Girls, can you please tell me how best to cook frozen asparagus? I steamed it, it turned out to be watery and "fibrous". I cooked for 8 minutes. Overexposed?

for every 100 g of flour - 2 g of yeast

So, I remembered this, thanks!
Considering that I bake bread once a week for 400 grams of flour, I have a stock for 11 more loaves ..... You should definitely divide it into portions and hide it in the freezer. I wanted to put the dough on the pie, my husband forbade it - like he observes the waist, and, most likely, worries about my waist. Yeah, as he cracked chocolate with nuts yesterday, everything is so normal!

Precisely it should be divided into portions and hidden in the freezer.

You can also crumble it into small pieces and dry it, so you can also extend the shelf life without freezing, but keep it in the refrigerator.

[Crown]

Crown, and then they should be put less? They will be easier ... But this is only later, I already divided it into portions of 8 grams and hid it in the freezer.

CroN, and then they should be put less?

Yes, the weight will change.

into small pieces and dry,

while dry, the smell will be. Crumble faster and freeze.

Girls! Nobody knows if we have a joint venture with Sima Land? I have not found it anywhere ..

already divided into portions of 8 grams and hid in the freezer.

and it is better to defrost in the refrigerator. I also buy many bags of wet yeast at once and then gradually take it out and use it.

[Manya]

Girls, can you please tell me how best to cook frozen asparagus? I steamed it, it turned out to be watery and "fibrous". I cooked for 8 minutes. Overexposed?

Manya, I have never cooked (and did not eat) asparagus ... but I cannot pass by your hanging question: as an alternative to a double boiler, I see the microwave not at maximum mode, of course. This is how I cook green beans and broccoli, a little water, then salt and season with butter.

[eye]

but I can't get past your hanging question

eye, Tan, here I also sat over the question in the morning, dug the English-language Internet and realized that I could not advise anything sensible. They write for a couple of 2-3 and 6-8 minutes. Normal spread, right?

Sonadora, Manechka, something tells me that frozen asparagus is like broccoli. With her, you need constant control and "poking" on readiness. I would start checking in 2 minutes. Are you in the double boiler? If in a cartoon on steam mode, then no more than a minute, I think.

[Margarita]

who (on their own experience) will tell you the recipe for non-hardening buns longer than the usual muffin ...

Margarita, just buns or just buns?
If baking, then remember the Easter cakes. They do not stale for weeks and even dry for months they remain tasty. Therefore, taking the basic principles from them, you can bake long-playing baking. Another muffin dough, it is simpler, but also retains its condition for a long time.
And if we are talking about just buns / breads, then baking with sourdough (or a small amount of yeast with a long proofing) and vegetable oil does not stale and does not grow moldy for a very long time.
Good luck!

fresh yeast ..... and which recipe to start consuming? They will deteriorate, I don't bake much now

Katya, fresh yeast survives freezing or drying very well, so it is not necessary to use them all at once.
And so you can use any recipe: if the recipe is dry, then you need to take 3 times more living ones and mix them not with dry ingredients, but first activate them with liquid.
Good luck!

Manyunkin, you will still fight with wateriness by cooking methods, but the fact that your asparagus is fibrous is irreparable. It's just that it's either overripe, or the manufacturer was greedy and put the wrong parts of the stem in the bag. Alas!
So either chop smaller so that the fibers do not interfere, or learn to choose fresh, because with frozen - a lottery.
Good luck!

Girls and boys, can frozen squid be cooked in an air fryer?
I found already peeled, frozen, sliced ​​squid. I wanted to boil it, but my husband wants crispy, but not breaded.
Thought maybe in an air fryer maybe? But how? Maybe someone did it?

[muffin]

and on vegetable oil does not stale and does not grow moldy for a very long time.

Yes, thanks for that! Ol, exactly muffin! For my husband there are delicious, sweet, maximum high-calorie!
I came to the decision to bake the calorie Scarecrows again. He constantly eats them at home. But they are already dry for 2-3 days, of course. But delicious! And the dough is there, but it looks like Easter cake, as for me! But this is for now, then I will learn more and others! And now there is no time, it is urgently needed! But I will put a vegetable in them and yolk without proteins! And I'll see!

[Margarita]

Margarita, and if from these rolls ruddy croutons are dried for later, when the rolls are eaten?

[superfluous]

from these rolls to dry ruddy croutons for later, when the rolls are eaten?

Yeah! Tan, where can I get superfluous rolls! So he will let me dry them!
He bites my hands together with ears for them for Chuchin's rolls !!! What will I cook then!

[Tatyana]

Tatyana, Sveta, Olga, thanks, girls.
Yeah, I'm steaming in a cartoon, along with broccoli and green beans. I will try to reduce the cooking time of asparagus to 2 minutes.