Tumanchik
Quote: Mom Tanya
batter for cookies "Nuts"
which is with condensed milk? very interesting. wait, listen
Mom Tanya
Irishkin, yeah, they are the most ...
Tumanchik
Quote: Mom Tanya

Irishkin, yeah, they are the most ...
very interesting!!!!!!!!!! it should be faster! flooded and pitches! awwwww! who will tell the recipe?
Anatolyevna
Mom Tanya, Like these ones?
I am looking for a recipe on our forumCrispy nuts
(GruSha)
Tumanchik
Quote: Anatolyevna

Mom Tanya, Like these ones?
I am looking for a recipe on our forumCrispy nuts
(GruSha)
Well, not nay Tonechka is definitely not liquid. I suppose it should pour. I have this too
I am looking for a recipe on our forumNuts, squirrels, mushrooms from crispy dough with boiled condensed milk, oatmeal crisps and nuts
(Tumanchik)
win-tat
Quote: Mom Tanya
Girls! I am looking for a recipe for cookie batter "Nuts".
I found in the internet this recipe for batter, the consistency of sour cream

🔗оtоvit-pechene-v-forme

Tumanchik
Tatyana, Thank you so much. Need to try
win-tat
Irish, so it became interesting to me too, I read that nuts are softer from batter. I have a mold for gas, there, besides nuts, there are also proteins and mushrooms, I must try to bake from this dough.
Tumanchik
Quote: win-tat

Irish, so it became interesting to me too, I read that nuts are softer from batter. I have a mold for gas, there, besides nuts, there are also proteins and mushrooms, I must try to bake from this dough.
and I have one. very lit up! I'll go with condensed milk. I'll bake on the weekend
Babovka
Quote: Tumanchik
So what about oils at all? or replace margarine with butter?
Quote: Mirabel
Olesya, 🔗
recommend!
Thank you for your attention to the question. Looking for a lean cookie recipe that can be made with lean mayonnaise
Tumanchik
Olesya, try this... replace mayonnaise with your own and double the rate. and replace margarine with vegetable oil, but reduce the rate by half. and there you will understand by mixing.
ellen
Girls looking for an unsweetened herb cookie recipe.
Tumanchik
Quote: ellen

Girls looking for an unsweetened herb cookie recipe.
I will offer fish
I am looking for a recipe on our forumAlmond and fish cookies with crab cream
(Tumanchik)

but in principle it can be any cookie. just reduce sugar and add herbs
ellen
TumanchikProbably, I was not so angry. A thin layer, cut into squares and sprinkled with herbs on top. Provencal, I think.)
Crochet
Quote: ellen
Thin layer, cut into squares and sprinkled with herbs on top

Lenochka, highly recommend I am looking for a recipe on our forum

Mirabel
Question ONLY to the ladies!
It is necessary to ferment cabbage ... and if those very critical joyful days ... can you? or not to risk it?
Umka
Vika, I would not cook ... that it is worth waiting for 3-4 days, but this is my opinion and I do not insist ...
In Russia, these days, not only did they not ferment cabbage, but they did not start the dough either ... that's what my grandmother / great-grandmother told me ..., that's what I do
Mirabel
Ludmila, yes, I heard about all this .... something so snotty can get out of cabbage ...
well, you can not bake pastries either ... but without bread, how?
Albina
Vika, in CD the salted cabbage will be soft and less crunchy. So everyone says.
But about the test, I do not adhere. Moreover, my CD lasts a week
win-tat
Quote: ellen
Girls looking for an unsweetened herb cookie recipe.
Quote: ellen
A thin layer, cut into squares and sprinkled with herbs on top. Provencal, I think.)
I like Snack cheese cracker, cookies with Provencal herbs
Svetta
Quote: Mirabel

Question ONLY to the ladies!
It is necessary to ferment cabbage ... and if those very critical joyful days ... can you? or not to risk it?
Oh, ladies, well, tell me, how, HOW does the cabbage know what days you have ??? Well, there is no such thing !!! This belief is drawn from church canons that a "dirty" woman cannot go to church. So they hitched it to the cabbage and God knows what else. The same is about conservation. Neither my mom nor I ever adhered to this and everything always stood in the apartment perfectly !!! In general, it was not so long ago invented about conservation, because it was not preserved before.
Well, they also came up with men's and women's days of the week, and in different interpretations to the contrary. Also nonsense.In different languages, the days of the week have a different gender, and how to explain this to cabbage ???
Cabbage reacts only to the lunar cycle (like all life on earth), and then, if it is fermented without brine, dry salting. It will ferment, but there will be a different amount of cabbage juice.
Cabbage is fermented on the growing moon, preferably on a 5-6 lunar day. This is November 4-5.
This does not apply to Tumanchik cabbage, it is fermented in brine.
toffee
Girls, I want to ask about the molds for nuts. Are they roasting ON the stove? And many have a glass plate surface. On such, it is probably better not to cook so as not to scratch and not accidentally crack?
Svetta
iris. ka, I have electro glass ceramics. The material is well sooo strong, scratches are extremely rare and not utensils, and you have to try hard to break it. It's just that such forms as hazelnuts, waffle makers and the like are suitable only for gas, since the flame heats them evenly over their entire surface. And on the hob, such forms will only heat up at the points of contact, which makes it problematic to use such forms.
dopleta
Quote: iris. ka
Are they roasting ON the stove?
Correctly Svetta wrote, on gas. That is why we buy electric gadgets with electric stoves.
Tumanchik
Quote: Mirabel

Question ONLY to the ladies!
It is necessary to ferment cabbage ... and if those very critical joyful days ... can you? or not to risk it?
I don't bother with it at all


Added Wednesday 02 Nov 2016 08:42 PM

Quote: Mirabel
something so snotty can be obtained from cabbage ...
it only depends on the cabbage. this and on the right days can be
Lerele
They brought me a package of quince, I would like a thick type of jam, tell me how to do it, please.
I saw it, but I want it deeper.
I am looking for a recipe on our forumQuince jam (cooked in a slow cooker)
(Crochet)
$ vetLana
Lerele, maybe the Admin recipe for Antonovka 5 days is suitable. There are caramelized pieces
Elenochka Nikolaevna
Quote: Tumanchik
I don't bother with it at all
And I just read about it today. I have not heard of such signs.
Tell me, the recipe for candied ginger.
Tumanchik
Quote: Elena Nikolaevna
And I just read about it today. I have not heard of such signs.

it is necessary to create a theme "People's signs"! you don't know yet
marina-mm
Elenochka Nikolaevna,
I am looking for a recipe on our forumCandied ginger
(Admin)
Lerele
$ vetLana, I would have jam, Crochet has slices, she will give me jam too
$ vetLana
Quote: Lerele
Kroshi has
Crumb!
toffee
Quote: Tumanchik


it is necessary to create a theme "People's signs"! you don't know yet
Her, not so. "Folk omens and superstitions."
Taia
Quote: Lerele
They brought me a package of quince, I would like a thick type of jam, tell me how to do it, please.
I saw it, but I want it deeper.

I make jam in the oven. It turns out like marmalade, I cut it with a knife. I love this quince jam.
I cut the quince into pieces, remove the seed pods. I put the quince in a cauldron, pour a glass of water, cover with a lid, and let it soften. I control the density with boiling water from a kettle. When I see that the quince is boiled, I go through with an immersion blender, grind to the desired consistency. I pour in the sugar and set it to cook for another 10 minutes. Then I pour the resulting puree into a baking sheet, put it in the oven on convection at 130 gr.
In the oven, the jam gradually thickens, becomes honey. Mix the mass occasionally so that the edges and upper layers are mixed.
Vladzia
And I think there is some truth in this "popular sign". After all, most of us these days feel bad. And here through I can’t, fermented cabbage. And in the kitchen you need to perform the sacraments only in a good mood. But, if you feel great, then you don't need to pay attention to any days of the calendar. Not? Wrong?
Matanya
Hello forum users)))
I am looking for a recipe for cooking meat, a large piece in a slow cooker in butter.
This recipe was / is on our forum. But I can't find it ... And I tried through a search engine, and I looked for recipes, no ... Maybe where I got between my eyes .. Help, please
Matanya
Quote: Chuchundrus

Matanyamaybe this one?
I am looking for a recipe on our forumMeat according to the recipe of the beginning of the last century
(Gasha)
Uraaaaaaaa! Thank you and boooo!
Vinokurova
Quote: Tumanchik
it only depends on the cabbage
from the variety or for some other reason ?. or the one that should freeze for salting, or shouldn't? .. I wonder .. if anyone knows where, send it!
Tumanchik
Quote: Vinokurova

from the variety or for some other reason ?. or the one that should freeze for salting, or shouldn't? .. I wonder .. if anyone knows where, send it!
yes at all it is not clear from what. a couple of weeks ago my husband bought a huge head of cabbage - 10 kilograms, there were simply no others. and I wanted sauerkraut to the edge. half fermented at once. well you know the recipe. and half lay on the balcony. I always do that. and so the first batch came out. we got it right away. in a week from how, I fermented the second half. all at once buzzing. and now bam! climbed to lay out on the banks yesterday - soft. all one - cabbage, recipe, water and salt. there were no "cases" at all. so that ....
but I never lose heart. soft cook well, in cutlets, in salads ... in short. eat.
the only thing! the second half was larger. and the ratio of brine / cabbage outweighed towards cabbage. mixed with great difficulty. no more differences.
Svetta
AlenKa, even snotty in sauerkraut may be due to the fact that the fermentation occurred with the wrong bacteria. This sometimes happens with homemade yogurt.
How to avoid this in cabbage - I don't know, I have had this only 2 times. I suspect myself of violation of the T regime.
Tumanchik
Quote: svetta
opacity in sauerkraut
I have never seen this at all. ugh ... ugh ...
it was soft, but so
Svetta
Quote: Tumanchik

I have never seen this at all. ugh ... ugh ...
it was soft, but so
I myself was in shock! At first everything went as usual, it froth, and then the brine began to turn cloudy, and as it was brought out into the cold, the brine became viscous, translucent. It tasted like ordinary cabbage, not soft, good. I washed it from this brine and ate it. Absolutely normal. And so it was jelly for me twice in 15 years.
marina-mm
svetta, once I also got such a viscous cabbage, I read that the reason for a small amount of salt may be.
And in fact, then she poured a little salt into the cabbage, but on the eye, I corrected it then, a little bit the state of the cabbage was corrected, since snotty was noticed still in the process.
Svetta
marina-mm, I never, NEVER salt cabbage by eye, only salt by weight of cabbage. Therefore, I cannot have a lack of salt. And the snotty was ...
marina-mm
svetta,
Svetta
Quote: marina-mm

svetta,
So ...
Elena Bo
It's all about salt. If you use iodized salt or salt with anti-caking additives, it will be soft and snotty. Need rock salt, the one that grind No. 1.
Vinokurova
Well, what with her, snotty, to do something?
Quote: Elena Bo
If you use iodized salt or salt with anti-caking additives, it will be soft and snotty. Need rock salt, the one that grind No. 1.
so I also began to think about salt when the girls started talking about salt ... it's not just that they say that iodized salt is not suitable for conservation
Elena Bo
Quote: Vinokurova
Well, what with her, snotty, to do something?
Rinse, freeze and cook the sour cabbage soup.

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