I am looking for a recipe on our forum

Girls, excuse me, it was completely spinning, there was no time to write thanks .. Only now it turned out to run.
Thank you very much for your help! I love everyone!
Wait, I'll bookmark all these recipes so that they are always at hand.

1 chicken = 5 quail

Yes, I would be glad to have quail eggs, but they are also prohibited.

Today we have the first frosty night - and on the porch were the forgotten last zucchini, 1 large and 6 small ones. There are no lemons to make jam. I never roll up zucchini, I would like a recipe for a "semi-finished product", so that after opening the can there can be variations with cooking ...

[Sashunesha]

Sashunesha, that year I tried to cook adjika from zucchini, I tried it - I didn't like something, but I didn't raise my hand, froze it and was very pleased - I added it to the stew, and to the cabbage rolls when stewing, and to soup-borscht .. I remember that tomatoes are needed and peppers, carrots like .. look for a recipe?

[V-tina]

V-tina, if frozen - all my freezers are stuffed with meat. And there is not so much pepper (and there is no store) ...



In general, if it's not difficult, throw it off, I can add later, if that.

so that after opening the can there can be variations with cooking ...

Sauteed zucchini (for every day and preservation for the winter) (Admin)

[Admin]

So I shouldn't have to peel them off, put them through a fries grater on Phillips 1388 (because only she remained - yesterday the grater holder cracked forever), hold it in Shtebe - and roll it up ...



Admin, Tanechka, thank you very much, now I'll try how their skin is removed from the frozen ones. It looks like the frost was stronger than forecast. And after all, yesterday I opened the forecast for the night, I thought that it would be necessary to dig up the remaining celery root - but I did not remember about the zucchini on the porch ...

now I'll try how their skins are removed from frozen

You can not remove the skin from frozen ones, it is already broken. If only the zucchini is too old, too old.
In general, the skin should peel off well

Yes - they are not frozen, it can be removed well, I will go to do it, only there are few peppers, and there are just a lot of tomatoes of my own, I chose the varieties that are old - and now they lie, but they must be put in jars, because there is no time to eat them raw.

[Sashunesha]

Sashunesha, and squash caviar can be made. There are many recipes on the forum.

Thank you, I'm trying - the main thing for me is to add a smaller volume besides zucchini, the first zucchini was occupied by Shteba, just with spices, including shambhala. And so as not to readiness, quickly - for today they are completely out of place in my plans ...

Dear girls, help me recently I saw a recipe for dried apples with herbs, a recipe for Tanya Admin, cut the apples, spread them out, and I don’t remember what to sprinkle with

Antonovka chips "caramel" with salt and spices (Admin)

[Inna]

Inna,

[Hope]

Hope,
Apple chips
Antonovka chips "caramel" with salt and spices




While looking, Innusik is already))))
Can also dry Antonovka like that?

And the first ones, which are with cinnamon, I have not seen before, tomorrow I will do such, the bag of Antonovka broke off Thank you Lelchik

Girls! tell me how you can turn jam into jam, which was originally planned to be jam.
Cooked in a soup pot with apricots. I just want to somehow add apples to them and where next? in the micra or in the slow?

[Mirabel]

Mirabel, Vika, I would choose a slow one, probably
And you can make apples separately if your apricots are ready, then connect and boil a little together.
Oh, I looked at the date ... Probably late already?

Friends, I am also with a question.There is a curing mixture with nitrite, there is an Indian breast. I want to make a sous-vide, but the time for salting is a day, although I need at least 10. Question: is it possible to somehow speed up the process?
There is no marinator. Maybe walk around and beat her on the table every 5 minutes?

[Olga]

is it possible to somehow speed up the process?

Olga, you can walk over the breast with a tenderizer to get salted faster!

[Olga]

Olga, so the vacuum process speeds up, evacuate and after a day do it and it will be "Happening" to you. I often do it through the night, I evacuate it in the evening, put it on in the morning, it is possible without nitrite, but it is possible with it, if anything, here is the recipe:

Turkey fillet roll with suluguni (Sous-Vide Garer SV 50) (Mandraik Ludmila)

vacuum process and speeds up, evacuate and do it in a day and you will be "happy"

I keep it in a vacuum for 2-3 weeks, then it turns out much tastier, and after I tried the meat of long salting, the daily allowance is no longer ice for me
But now we have to do it by Saturday, i.e. maximum tomorrow evening I can cook

[Olga]

Olga, yes, with nitrate, the accumulation of taste occurs according to the lying time, with ordinary salt this is not possible - up to 3 days Can be done with ordinary salt, but that taste will not work out unambiguously, I don’t like nitrate, but these are my cockroaches

Girls, please explain to those in the tank ...

What is nitrite (salt), why is it good and where can it be entangle buy?

Olenka, it is needed in case of long-term storage of sealed smoked meats, because it prevents the development of botulinum toxins. And also the color of these products makes them pinker. Buy - look on the net, it is now sold in many places.

Can do with the usual,

So I already did everything a couple of hours ago, now only time is needed, but it's not there

why is she good

The taste is different ("like in a store", like industrial sausages, bacons, etc.), the color is different (pink), the shelf life is much longer than with ordinary salt.
But you cannot overdo it, because poison!
There are many offers on the internet.

[Olga]

Olga, nooo. it's not too late! in the refrigerator something unfortunate awaits Thank you!

[Nelechka]

Nelechka, what is the approximate proportion to adhere to?

1: 1, 1: 0.5, or some other?

I understand what you are most likely doing by eye, but I would understand what to start from?

Should there be more cottage cheese in this filling or what?

Kroshik, Innuska! Sorry, I fall at my feet and hit my forehead, but I just saw your question. Well, there is not enough time to track not only all the topics on the forum, but also those where I once unsubscribed.
I understand that the question is no longer relevant, I even wanted not to answer right away. But suddenly it will come in handy for the future.
Recipe for dumplings with cottage cheese and potatoes for a long time already exhibited on another forum, so it was not difficult for me to answer right away if I saw it.
Filling:
Potatoes -600-700 gr
Cottage cheese - 400 gr
Greens - optional
Salt, ground black pepper - to taste

Preparation:
Cook potatoes "in their uniforms", peel.
Grate potatoes with coarse holes.
Combine potatoes, cottage cheese, herbs, salt, ground black pepper. It is not necessary to knead much, it is tastier so that the "graininess" remains in the filling
This is how this filling looks like ,
and these are dumplings with this filling

[warmth]

Curd - 400 warmth - optional

What does it mean?

This means that Nelya writes from the tablet, and the tablet writes what she wants!
Of course, these are grams - 400 grams of cottage cheese.

This means that cottage cheese is 400 grams, greens are optional.

Girls, thank you for noticing and clarifying. Corrected in the recipe.
Ira and Sveta are right. I try to keep an eye on my "literate", but he still throws dirty tricks out of the tishka.

Yes, you turn off this function))) I turn it off first in all gadgets. So many mistakes from her. Come on, funny. Sometimes you write serious things to serious people, but it turns out that you are ashamed to look in the eyes later.

Sometimes you write serious things to serious people, but it turns out that you are ashamed to look in the eyes later.

I, at one time at work in the Ministry of Finance, was instructed to proofread the text without fail before sending it! And nobody canceled the "edit" button. It's not about function, it's about mindfulness.

[filirina]

filirina, Ira, I also always proofread the text and correct it before sending it, working with contracts has left a lifelong imprint. And yes, I turned off auto-formatting in the tablet for a long time, otherwise I read it!

Remembered. This summer, Rarerka drove to St. Petersburg all night by car, and in the afternoon they planned to meet. And I write: SLEEP (before the meeting after a sleepless night) will you? Guess 3 times what was written I get the answer: I will be both

[Anna]

And I write: SLEEP (before the meeting after a sleepless night) will you? Guess 3 times what was written I get the answer: I will be both

Anna, but what is there to guess! Kopm (phone or something) quickly realized that Lyuda after the road needed most of all

I always proofread and correct the text before sending,

This is correct, but it is better to write what you want right away than to constantly rewrite behind the "auto-filler". The editing process also takes a lot of time.

[Ikra]

-Ikra, Ira, I removed the auto-fit, I read so that there are no mistakes. I got used to checking.

[svetta]

svetta, I realized that I so crookedly advised the others to do the same. She cleaned herself everywhere. I'll make mistakes myself, why do I need strangers?

Girls, help. My son on Monday DR, asked to make a cake for work, 10 people (this is approx. 2 kg). And now I'm sick, temp, it's bad, I hope that by Sunday it will. What would be so clean and tasty to bake for men?
Moreover, an order for Tuesday honey cake 3 kg and 20 cabbage rolls ...

[svetta]

svetta, and if honey cake on soda and sour cream custard - not? no special work is needed there .. or look at this one of mine, usually everyone likes it and does not cook right away, everything is easier ..

Honey cake "Aunt Rose, who went to Israel" (V-tina)

Svetochka, look at the biscuit at 123 - fast, convenient, tasty. Almost win-win.
You can do it in a cartoon, which is completely unblemished.
Any cream will suit him, but sour cream, cottage cheese, etc., probably better than others. And this is also quick and easy.
Good luck! And get well soon

[svetta]

svetta, Sveta, the fastest Napoleon from ready-made puff pastry.

Thank you all for the advice, I have already discussed it with my son, he did not want a honey cake and a Napoleon. We decided that it would be a chocolate cake (biscuit Perfect) and creams var. condensed milk + butter and custard oil. It's okay in terms of complexity, I will be able to do it.

it will be a chocolate cake (biscuit Perfect)

123 is lighter and faster and tastes more chocolatey.

Olya, I went to look.

Yeah, good recipe, for some reason I haven't seen it before.

Yes, good. It turns out for everyone, it rises well, with one portion it is very high, and if for a standard cake, then for a multicooker and half a recipe is enough. The sponge cake is wet, no need to soak. In general, convenient, tasty, fast.
Good luck!

look at the biscuit at 123

Didn't find Et where, more precisely? What post?

[Rarerka]

Rarerka, Lyudochka Chocolate biscuit for one, two, three

But I didn't like it, it crumbles

Where, more precisely? What post?

123 post there is an inactive link to a simple cherry pie.

[Galina]

Galina, well, here I am aiming ... Probably, I will bake a biscuit Perfect now, I like it and it always turns out, but I will try this new one for myself somehow on freedom.