I am looking for a recipe on our forum

And I'm also looking for a recipe for juicy steam cutlets or soufflé for a one-year-old little girl.
Thank you in advance!

Olya try to cook steamed chicken or turkey dumplings. Surprisingly juicy, soft. Recipe from the book for the Oursson kitchen processor.

Chicken dumplings

Chicken pulp 500g
1 egg
150 gr of milk
50g of bread
3 gr. salt
Grind everything, you can go through a meat grinder
Form a dumpling with a wet spoon, I make with an ice cream spoon, steam for 20 minutes.

Using the same recipe, I make fish dumplings, only minced meat 600g, and 20g. more butter.

Girls, thank you all!
We will try, we will make cutlets, kneli for our princess. So funny, just recently she refused the pieces, and now she sharply refused mashed food and demands to chew! He loves cheese, takes it in a pen and gnaws like a mouse.

I have a question. They brought me a piece of boneless pork loin. It will be a little dry. Maybe there is a recipe to bake in the oven and it was more potent?

[Ukka]

Ukka, Olya, this is a delicious soufflé, but with bread. I regret that I found this recipe when the children are already grown up. Now I cook for the whole family in different proportions and meat components.

Steam soufflé (Svetlenki)

[Tatyana]

Tatyana, remember about solinad? Someone on the forum wrote about it very well. Let the author of this idea forgive me, because I use it all the time.
I make a strong salt solution per eye type for 1 liter of water generously with a heap of a tablespoon of coarse salt. I keep the meat in this solution overnight. In the same way, I keep fresh meat for up to 2 days, so as not to freeze it, and after 2 days I plan to cook. This same method works great for chicken fillets. In short, after the solinad, the meat is juicy.
Let's go back to your loin. After the solinad, the meat is washed under running water. Dry. Lightly coat with herbs and rub with spices. The oil is here only for the spices to stick. Make cuts and stick carrot pieces into them. Pre-cut the carrots into long pyramids with a sharp end in order to stick into the slots and it does not fall out.
Gently with salt! Add less salt to the Meat, because it has already been salted in advance.

It is very good if you spread mustard on the Meat. In this case, you do not need to grease it with rast oil. Favorite spices on top.
My set of spices: ground black pepper; hops-suneli, sweet smoked paprika, dry granulated garlic.

So, I would wrap the prepared loin in thick or thick foil, with several layers. Bake at not very high temperature for about 2 hours (depending on the weight of the meat). And then do not open it, but let it slowly go.

[Tanya-Fanya]

Tanya-Fanya, Tanya, thank you! I'll use the advice about solinad, otherwise I forgot something about him.

[Tancha]

Tancha, Tatyana, we have a lot of recipes with a loin on our forum, I will share my favorites, it will suddenly come in handy.

Fried pork loin (julia007)

Juicy pork loin steaks (no beating, in the oven) (galchonok)

Pork loin steaks baked in sour cream sauce with mustard and cheese (galchonok)

Another one I remembered, from what I cooked, it was also very tasty.

Oberstdorf pork (Oberstdorfer Saubuckel) (Pulisyan)

[Tancha]

Tancha, I once made a piece of lean beef for a long time: I marinated a piece and, before baking, wrapped it in thin pieces of bacon with a skin, tied it up and baked it like that. You could eat beef with your lips, but everyone was in a fight for bacon with baked skin.
Likewise, you can make a loin, it will be amazing!

Olya try to cook steamed chicken or turkey dumplings. Surprisingly juicy, soft.Recipe from the book for the Oursson kitchen processor.

Oh, I cook chicken noodles in a similar way: peel chicken, cook strong broth from the skeleton, make meatballs from raw chicken (twist into minced meat), then put them into strained broth and toss in homemade egg noodles. If you remove excess fat from the broth and do not season the soup with spices, then it will turn out to be dietary and even suitable for small children. And if you also take a bird, not a broiler, but a sports-running laying hen, then it will turn out to be so rich that you can eat only broth. :-)

before baking, she wrapped it in thin pieces of bacon with a skin, tied it up and baked it like that.

Here, Sveta, I knew that you would help! When I asked my son why he bought such lean meat, he offered me to cut it and put bacon in the cuts. But yours is better.

[Tancha]

Tancha, in our bazaar thin lard on the skin is very cheap. Look at you like this, you can even tie wide strips from above and below. Pack everything in foil, bake it on low T for longer, and then brown it on the grill or on a high T. Everything will work out!

When I was young, I baked a piece of lean beef and did it more than once, but I don’t remember how I did it. Didn't wrap it up with anything for sure. I remember that I fried it over high heat, and then in the oven. Did you smear it with spices? The recipe was either in the magazine or from the newspaper. I have already rummaged through all my notes, nowhere else. Sorry.

When I was young, I baked a piece of lean beef and did it more than once, but I don’t remember how I did it. Didn't wrap it up with anything for sure. I remember that I fried it over high heat, and then in the oven. Did you smear it with spices? The recipe was either in the magazine or from the newspaper. I have already rummaged through all my notes, nowhere else. Sorry.

probably stuffed with carrots, garlic, rub salt on top, fry for a crust and in the oven! Mom used to cook lean beef, then cut it into slices and put it on the table. Very tasty!

Suddenly she remembered that she really wanted to bake either some kind of cake or an adit for Christmas.
Please tell me something tasty. So that with spices, fillers. And to bake one of these days, and there is already on January 6-7.
Of course, I found recipes on the forum. But I want to hear opinions, comparisons, who has already baked, and who liked which more

My aunt, the cook, stuffed the boiled pork with carrots, bacon and garlic, and then rubbed it with spices, fried and stewed it under the lid with a little water. Pork from any type of meat was very juicy. I do not fry (no way), I just cook in manual mode in a cuckoo, the result is also always pleasing

I like this recipe for boiled pork

Boiled pork "lazy" (mumi)

Simple, tasty and juicy! And I don’t like baked pork in the oven, it’s dry for me!

I want to remind you about the mackerel riyet
Deliciously delicious pate. To the author of the recipe - Angela, another thanks

Mackerel Riyette (ang-kay)

[Ukka]

Ukka, it is delicious to add cottage cheese to chicken cutlets. They are softer and juicier. They have already said about vegetables, but they did not name the pumpkin, it is also delicious with it.

[Chamomile]

Chamomile, Ol, today Masyanya has tried homemade boiled pork and an omelet, tomorrow mom will make cutlets for her. I told her about the cottage cheese.

[strawberry]

strawberryI read somewhere that so that such products do not blur during baking, they need to be frozen for a day and then, without defrosting, bake immediately. I'm going to try everything on any little thing, but I can't get myself together.

Recently I read the recipe, I even thought I had saved it ... In general, meat, like pork, is cut and fried in oil. folded into a thick-walled pan, fried vegetables are added, poured with beer ... Well, in general, this is in short ...
Oh yes, then more ground crackers are added

[Tatyana]

Tatyana, maybe this?

Goulash with barley non-alcoholic beer in a slow cooker (gawala)

I definitely saw this one, but I still remember bread croutons for the thickening of the sauce. Or did you see it in another?

[Tatyana]

but I still remember bread croutons, for the thickness of the sauce. Or did you see it in another?

Tatyana, maybe in this:

Slow Cooker Beef with Mushrooms (Lerele)

I sit and, to put it mildly, neigh ... I mixed two recipes into one, but how did you find both for sure ... And now my heart feels that there should be a third recipe. No wonder I mentioned a thick-walled pan. Because I immediately thought about the multicooker.

And now my heart feels that there should be a third recipe.

Definitely there! I even cooked, but I don't remember whose. Seems to go to Chuchelka. It seems from there the legs grew.

my heart senses that there must be a third recipe. No wonder I mentioned a thick-walled pan. Because I immediately thought about the multicooker.

Well, yes, there is a third. It is in the multicooker. But without crackers.

Beef Stew with Beer (Jamie Oliver's) (gala10)

No, definitely not this one. I see it for the first time.

Czech chops (multicooker Redmond RMC-02, gas hob) (mirtatvik)

Such still

[Giraffe]

Giraffe, Tatyanadon't fool people, you already remember everything, even a pot

In general, meat, like pork, is cut and fried in oil. folds into a thick-walled pan, fried vegetables are added, poured with beer ... Well, in general, this is in short ... Oh yes, then more ground crackers are added

you can think of the rest, instead of bread, gingerbread crumbs

[eye]

eye, about the gingerbread, you thought of it well

[Giraffe]

Giraffe,

It looks like my beef with black bread)). But without vegetables)).

[Giraffe]

Yesterday I bought a pig's liver, I want to use pâté for breakfast on the sandwiches. I have never dealt with pork liver before, cooked only beef, are there any subtleties and peculiarities in pork (bitter / not bitter, it takes longer to cook or, conversely, faster, and you)?



Giraffe, Tatyana, did you manage to be born on the first of January?
Happy Birthday!

[Galina]

Galina, for pâté, as for me, a bird's liver is more suitable, I would not make it from pork, it is better to make a liver cake from pork. It, like beef, depends on the animal whether it tastes bitter or not, the pork must be fried well, but not overexposed, so that it is not tough.

I wouldn't make it out of pork, it's better to make a liver cake from pork. She, like beef, depends on the animal whether it tastes bitter or not,

I do it often, nothing tastes bitter. Delicious!

[svetta]

svetta, exactly the pate?

[Galina]

Galina, namely pate. What's so surprising? Over the past 15 years, I have not met a pork liver that is bitter.

[svetta]

svetta, no, I'm not surprised, just clarified.
Thank you dispelled my doubts.

[Crown]

Crown, I used to always make pork liver pate, we never tasted bitter, although, yes, I read that it tastes bitter. But there was no bitterness.

[Giraffe]

Giraffe, It looks like my beef with black bread)). But without vegetables)).

And where is the link? And according to the first two recipes, I cooked

Seems to go to Chuchelka. Seemingly from there the legs grew.

Well, I told you that Natasha had something like that. I once cooked. But now I can't find a recipe.

[Giraffe]

Nata didn’t see anything like that.

Giraffe, Tatyana, did you manage to be born on the first of January?
Happy Birthday!

Why ... One less gift a year. I would even say a holiday.

Nata did not see anything like that.

Tan, this is not her recipe. She wrote in the subject how her mother cooked. I was then inspired and cooked. But that was how many years ago.

She wrote in the subject how her mother cooked.

It?
Beef with pickles # 46

it

Yes, thank you Galya! I did it for a long time, in hot pursuit, as soon as Nata wrote it. And the memory is not a girl's tea already.



And I prepared it according to the original source, just in the subject Natasha wrote how her mother cooked. There it seems a little differently.

This is definitely not for me

[Tatyana]

Recently I read the recipe, I even thought I had saved it ... In general, meat, like pork, is cut and fried in oil. folded into a thick-walled pan, fried vegetables are added, poured with beer ... Well, in general, this is in short ...
Oh yes, then more ground crackers are added

Tatyana, according to the description, it is very similar to Khashlama and Intopf, looked at the site:
Slow Cooker Recipe Book (Discussions, Tips, Challenges) # 1466

Khashlama (Steba DD1, Steba DD2) (Rick)

Eintopf in Bavarian (fcnfhf)

, Eintropf is recommended to be served with rye croutons and herbs.

Not that, but I already want to cook Eintopf

[Giraffe]

Giraffe, if you google "Burda aintopfs", then there will be so many of them in one of the magazines over the past century, more than shoe polish at a shoe polish factory! I say exactly. You just need to look at the recipes by clicking after the result is displayed on the "Pictures" under the search bar.

It looks like my beef with black bread)). But without vegetables)).

Nata, and there are prunes?

but I still remember bread croutons, for the thickness of the sauce. Or did you see it in another?

Not that

there is another option:

Flemish carbonates (Yana)

but with bread for the sauce.