I am looking for a recipe on our forum

Help me figure out the third meat component.

Possibly chicken or turkey

nowadays meats have completely different tastes, because only young animals go to the market, their taste is fresh

I agree to 100. I just can't achieve the same taste in manti and dumplings. Everything is somehow tasteless.

who recognizes the dish, please help

maybe it's khashlama.
It is prepared in different ways in Georgia and Armenia. Maybe this is an average option

[and ...]

Possibly chicken or turkey

No, no, Galyun, I'm not talking about the type of meat. I'm talking about the type of meat product. There was: a piece of boiled meat, meatball and ... This is what I want to know.

Added Sunday 27 Nov 2016 5:52 pm

maybe it's khashlama.

I went to google, thanks.
Olya, no, this is not khashlama in any way. The dish looked exactly like in my plate, there were no vegetables at all, in my opinion there was not even a carrot (this is my husband who loves her and is beautiful).

I bow to the shurpa.

[svetta]

svetta First I wanted to write shurpa or bozbash, but it's a very light soup. Maybe like a hodgepodge

[Galina]

Galina, no, not a hodgepodge. This is something from oriental cuisine, it was a cafe.
Well, okay, I'll call him Oriental soup and continue to cook like that, a beautiful soup. Suddenly, where a similar description of the meeting.

[Sveta]

Sveta, does not look like it?

Armenian soup kololak

• Potatoes-3 pcs.
• Beef bone with meat
• Water-2.5 liters.
• Salt-1 tsp.
• Tomato paste-1-2 tbsp. l.
• Bay leaf-2 pcs.
for meatballs:
• Minced meat-300 g
• Boiled millet-3 tbsp. l.
• Onion-0.5 pcs.
• Boiled rice - 0.5 cups
• Parsley, to taste
• Dried basil-0.5 tsp (from me)
• Salt, pepper - to taste

The broth is cooked on the bone, salted to your liking.
Finely chopped onion is added to the minced meat (you can fry it beforehand). Add a few tablespoons of boiled pshon and mix the mass thoroughly. Separately, greens are crushed into rice, salt and pepper are added.
Skim off the foam from the broth and add potatoes in cubes.
For meatballs, moisten your hands, take a spoonful of minced meat on your right palm, flatten it, put a little rice filling in the center, connect the seams with a second hand soaked in water and roll the ball so that it does not fall apart in the soup.
Carefully immerse the ball in the hot broth and do not touch until it floats! The meatballs should be big, this is the tradition!
Dilute the tomato paste with water and pour into the broth. Cook until tender. Soup can only be mixed when the balls are set.

[Cirre]

Cirre, Checkmark, thank you, very interesting soup too. But mine was without tomato, meatballs without filling and there were three meat components - a boiled piece, meatballs and something else. This "something else" haunts me.

Light, where have you seen this? Maybe one of our girls lives in those parts - they might ask.

[Olga]

Olga, I ate this 100 km from the city on the Dn-vsk-Kryvyi Rih highway in 2004. It is unlikely that the cafe has survived, and even if it is, I doubt about the soup.
Come on already, God be with him, soup, I cook it sometimes, I just like the unusualness and the memories of it are delicious, for how many years they haunt me.

[Olga]

Olga, I ate this 100 km from the city on the Dn-vsk-Kryvyi Rih highway in 2004. It is unlikely that the cafe has survived, and even if it is, I doubt about the soup.
Come on already, God be with him, soup, I cook it sometimes, I just like the unusualness and the memories of it are delicious, for how many years they haunt me.

Svetik and there weren't by-products or (litter) a beef tail cut by chance? maybe a neck?

I came for advice. Fried yeast dough pies with potatoes.I made a huge number of them. I realized that we can't handle so many ready-made ones. And to fry such an amount would be very, very long. Therefore, half of the unfried ones were frozen. Now I'm thinking about how to fry them? Defrost first, then into butter or so directly, by analogy with the rest of the semi-finished products? And if you defrost, how is it right? In the refrigerator or at room temperature?

girls looking for a recipe for chess jelly according to GOST or from public catering books. I want exactly that option.

[Irishkina]

Irishkina, no, there were no offal. Or were they? However, the idea is good, I will put a piece of liver there.

no, there were no offal. Or were they?

I remember this soup. it was cooked by my friend's parents. I looked with bulging eyes and did not dare to try. was small then and terribly difficult in terms of feeding. so they constantly put a piece of heart, then kidneys, then a piece of beef tail in such a soup. sometimes even bone marrow. all this terrified me. think you haven't tried it in vain?
by the way, they were definitely not Belarusians. dark with slanting eyes but snow-white skin. and I don’t know who. then we were all Soviet. they lived in the next doorway and we ate each other.

Virgo, where are the frozen young peas in the pods going?
I bought it for an aesthetic vinaigrette, but I can't eat so much aesthetics

Virgo, where are the frozen young peas in the pods going?
I bought it for an aesthetic vinaigrette, but I can't eat so much aesthetics

in soup, carcasses with vegetables. any other zombie salad! what is salad? a mixture of what is in the fridge

advice-recipe is very necessary. where and in what you can use goose and duck fat (I only add to the bread dough instead of butter), every year there is a problem with disposal. takes up space in the freezer. I distribute to friends and add to the feed for chickens (when I cook grain with potatoes). to throw out the hand does not rise, but where to attach the fantasy is not enough. used to add to manti, constantly baked pancakes in Russian. the stove, etc., everything went away. now I just don't know what to do. can anyone have any recipes, please share.

[Tatyana]

Tatyana, my mom says that once they cooked everything on it

I remember this soup.

Ira, your memories touched me. It was decided that I will put a piece of liver in my mysterious soup (it's just that I have it more often than anything else).
And now I thought that it could very well be that there was just such a small oval liver meatball, that I remember a little something. But it was sooo tasty !!!
I always knew that Khlebopechkin's mind is POWER !!!

advice-recipe is very necessary. where and in what you can use goose and duck fat (I only add to the bread dough instead of butter), every year there is a problem with disposal. takes up space in the freezer. I distribute to friends and add to the feed for chickens (when I cook grain with potatoes). to throw out the hand does not rise, but where to attach the fantasy is not enough. used to add to manti, constantly baked pancakes in Russian. the stove, etc., everything went away. now I just don't know what to do. can anyone have any recipes, please share.

Tanya, as I read the book by I. Lazerson "Dinner with my mother-in-law" - I really dream of such fat. We sell geese ducks (domestic) at cosmic prices, so there won't be much to buy. The fat itself is very valuable in that it has a record low cholesterol content and a high smoke point, which means it is ideal for frying. I sincerely advise you to ask the question "goose (duck) confit" in Google - and you will find a use for it. Well, read a book if possible - everything is described so deliciously.Excess fat can be rolled up in jars, like pork

This "something else" haunts me.

Svetta, maybe it was a piece of rib on the bone? Or prunes / dried plum? You may have eaten a variety of bozbash.

[_Milana_]

_Milana_, here the rib on the bone is very close! But not a prune for sure. There were three exactly meat components.

advice-recipe is very necessary. where and in what can you use goose and duck fat

And I really like to add such fat to potatoes when frying, stewing, baking in a pot. It is also delicious in frying for soup-borscht, in meat (lean pork, beef), fry mushrooms. Everything turns out so fragrant! The only pity is that it is not always possible to afford such a tasty treat - eat a gram and gain a kilogram ...

[Oktyabrinka]

Oktyabrinka, frying potatoes is very tasty. My brother also makes such a quick option: he bakes apples in duck fat. The duck is a rare guest, and you can indulge in apples more often.

And I am fat from duck, goose - this is aromatic lard, I add to bread, to baked goods. It turns out very fragrant.

An old salad recipe is grated radish with goose fat and goose cracklings.

Girls, what kind of fat are we talking about: when you bake the duck, stew it, and then the fat is drained or the raw is cut off? And then we have a lot of ducks, I pour the fat into a jar after stewing / baking, but I don't cook anything and it disappears in my refrigerator in about a month and a half.

[Evgeniya]

Evgeniya, store in the freezer, use when needed in a roast, borscht, just fry potatoes

[Tatyana]

Tatyana, is it, probably, pour it into a plastic container? Does it cut well from the freezer?

[shlyk_81]

shlyk_81, but for me it is worth its weight in gold - it is good to add to bread, such a crumb turns out!
I would venture to suggest an original recipe with fat.

Chinese steamed buns with onions and hot peppers (Rada-dms)

[Rada-dms]

Rada-dms, and in bread instead of what? And then I bake strictly according to recipes))) And how much?

Added Wednesday 30 Nov 2016 01:14

Oh thanks for the recipe!

[shlyk_81]

shlyk_81, on a loaf 1 tbsp. l. fat. And you can immediately cut off the fat from the duck or goose and melt it, so that you can then use the dishes that are not burdened with aromas. Then yeast can be added to baked goods. the Germans used to have all the recipes on fat.

girls, dear, thank you all for your answers and advice. we just keep a bird for ourselves every year we take 50 geese 20-30 ducks and 30 broilers and our chickens (although this year some roosters - we also need to chop about 30 pieces), we provide ourselves and the families of children with poultry meat for a year. that's why she asked for recipes,

Girls, I'm looking for a recipe for tangerine jam - there were just whole ones in the photo, I didn't bookmark it at one time, but now it's an itch - I got small and sour tangerines
Oh, I found the girls, at Zacharias.

And you can immediately cut off the fat from the duck or goose and melt it, so that you can then use the dishes that are not burdened with aromas. Then yeast can be added to baked goods. the Germans used to have all the recipes on fat.

I do that to chicken. I freeze the cuts of chicken fat and the skin. As soon as some "critical mass" is reached, I reheat it in the micrometer. I drain the melted fat, cool it and keep it from several hours to a day in the refrigerator. Then I transfer it to another dish and use it or freeze it again.
Body movements with a refrigerator and shifting are necessary for the reason that a layer of meat juice jelly forms at the bottom of the vessel. It goes well in cooking, and reduces the shelf life of fat. Therefore, the "bottom" must be used faster, and the "top" can be stored

and I cooked a duck (some kind of fatty breed, they brought me home). From kg of duck, it turned out to be 0.250 fat when cooking. The skin still remained with a layer of fat. I cut off the skin - for languishing in the head - about the same. I poured it into a glass jar and kept it on the top shelf of the refrigerator. How delicious it is to add to potatoes, porridge with meat or pilaf ...

[Tatyana]

Tatyana, is it, probably, pour it into a plastic container? Does it cut well from the freezer?

yes, I'm in a small plastic container (from under sour cream 0.2), not cut, splits off by piercing with the edge of a knife

[Tatyana]

Tatyana, Thank you! This time, when the ducks were beaten, I cut off all the fat and gave it to the dogs. Next time I'll try to melt and freeze.

Virgo, I'm looking for a recipe for good pasties.so that the next day were delicious! I remember when I had such a recipe. the dough was with cottage cheese. but I can't find it anywhere. I ransacked all the folders
can you advise? so that you lie down for a day and be delicious

[Evgeniya]

Evgeniya, shlyk_81, ahhhh, sorry how! not dogs, duck fat, I like the taste so much. even more than the ducks themselves, or have not tasted the delicious duck. overheated will be perfectly stored, if there is a lot of it at the exit - pour it into ice molds, and when it freezes, pour it into a container or bag, and then take as many cubes as you need ...

Irish, I can’t imagine the cheburek on the second day, for me it’s a product of instant eating until it’s cold.
but whites and pies can be warmed up for tomorrow

Irish, I can’t imagine the cheburek on the second day, for me it’s a product of instant eating until it’s cold.
but whites and pies can be warmed up for tomorrow

it's true. but it is different)))))))

and now I'm looking for a recipe with us: I remember a photo that the sausage was dried in the oven by tying the strollers to the grate.
poke, please

[Irish,]

Irish, can try some of these


Chebureks "Crimean" (Freken Bock)


Chebureks "For the beloved" (Mila007)

Added Saturday 03 Dec 2016 01:01 AM

Tatyana, Not this


Homemade sausage "Krakowska" (Yulek)

[Galina]

Galina, Thank you so much

I remember when I had such a recipe. the dough was with cottage cheese.

But this recipe is not similar? There are pies here, but deep-fried, maybe chebureks can be

Recipe from the site "Culinary recipes from the chef"
Pies with potatoes, curd dough
Ingredients:
1 pack of cottage cheese (250 gr),
2 eggs,
1h l. salt,
1 tbsp. l. Sahara,
2-3 st. l. sour cream,
2 tbsp. l. rast. oils,
1/2 tsp soda (pay off)
flour (about 3 glasses)
Preparation: Mix all the ingredients (bring the cottage cheese and sour cream with a blender to a homogeneous mass) and add flour to make a soft dough.
Divide into balls and sculpt.
Deep-fat bake.

[Galina]

Galinaunfortunately not him
Thank you for your attention to your request!

My husband brought hazel grouses from the hunt. I have never cooked them in my life and I don’t know how to approach them.
Tell me what to cook with them
The fact that you need to pluck and gut them, brrrrr
That's why I prefer everything in sachets

Husband from hunting brought hazel grouses

Grouse in sour cream "The Last Day of the Bourgeois" (Multicooker) (Ikra)

Husband from hunting brought hazel grouses

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=307380.0