Ilmirushka
Buttercup, so that's the same!

Quote: Ikra
she quickly "disposed of" ...
Irina, and what am I talking about!
I can't stand these softened cracklings in cabbage soup, and I never cook it myself, but I eat crispy crackers with pleasure.
Tusya Tasya
Quote: Ilmirushka
After all, it is much tastier to add salt, if necessary, and eat these crisps just with bread.

So there is nothing to add! The most delicious option for eating cracklings
Orshanochka
Crumb, Innusik, read Anzhelochkin's recipe. My greaves are rather dry. I don’t think they will go for pies.
Mandraik Ludmila, Ilmirushka, Ikra, Tusya Tasya, Buttercup, Ilmira, Irisha, Natusik - you won't believe it - I have NEVER tried such cracklings! Therefore, I ask where to attach them. I liked the borscht. Tomorrow, according to the plan, chebureki with veal - that's where I'll add a bit. Thank you all for the advice! Should I go to try some dry cracklings, perhaps I'll go and unsubscribe
I tried it, but they are not so dry. I thought that it is worth passing them through a fine sieve of a meat grinder and salt and seasonings there and spread on black bread - it should turn out very tasty!
Ilmirushka
Quote: Orshanochka
I thought that it is worth passing them through a fine sieve of a meat grinder and salt and seasonings there and spread on black bread - it should turn out very tasty!
Tatyana, here's a new recipe way of eating formed
Tusya Tasya
Quote: Orshanochka
through a fine sieve of a meat grinder and there salt and seasonings and spread on black bread -
My first mother-in-law loved this with sweet tea. After slaughtering the pigs and melting the lard, the greaves were ground, rolled into jars and used for a year on bread, in dough for shortbreads and in potatoes for pies.
nila
Quote: Orshanochka
tell me where to attach the greaves after the lard.
Orshanochka, favorite filling for fried pies: skip the cracklings through the large nozzle of the meat grinder, add the fried onion,
pounded potatoes, salt, pepper to taste and mix everything well. Garlic optional. If the greaves are small, then you can not pass it through a meat grinder.
And fried eggs with cracklings are also very tasty. Potato dumplings.
Mmmm remembered and wanted. It is necessary to buy podcherevka and heat the cracklings.
Olga VB
Girls, did someone make a biscuit with 1-2-3 kapiks in the microwave?
Staboutit - not staboutit if staboutit, then at what power and how long?
And how high should the mold be filled?
eye

Chocolate-poppy cupcake in the microwave (Viki)

I am looking for a recipe on our forum

Ol, as an option, I recommend filling no more than 2/3, but I did not bake with burls, I baked with a whole cupcake, there are my reports, I am very satisfied, especially with an ice cream
Rusalca
Girls, help out!
We were treated to a pie. Very tasty. Maybe we have a recipe for such a test on the website. From above, the dough looks like flaky.
I apologize for the pictures
I am looking for a recipe on our forum

I am looking for a recipe on our forum
Yuliya K
Anna, or maybe it's easier to ask the guest to share the recipe? And then with us !!
LisaNeAlisa
Rusalca, very similar to zur belyash, there is a dough on margarine ... Maybe ask what is the name?
Rusalca
Quote: LisaNeAlisa
Can you ask what it is called?
I'll try to find out.
Yuliya K
Quote: Rusalca
I'll try to find out.
The recipe is still better, because for both zur-belish and kubete, many make the dough in different ways, some with soda, some with vinegar, and some with yeast.
Judging by the splendor of the dough, it can be yeast. The site has an excellent recipe for layered yeast dough for such pies.
I am looking for a recipe on our forumDough "Rublevskoe"
(Qween)
Rusalca
Yuliya K, Thank you! I went and looked. It seems like it. I will try.
posetitell
Good ones! I don’t know where to throw the question: the choice of meat, so to speak: they brought us a lamb tenderloin (a lady threw an advertisement at a local forum), the meat is dark-dark, like crimson, but the most important thing is the smell. I got used even in the store to such a pleasant smell of meat, which is characteristic of mutton. And here the spirit goes, as if by perfumery or chemistry with a floral (delicate, but I have a nose !!!) scent. And there is no meat smell at all. They said that they were like they cut it in the morning, brought it somewhere at 13 o'clock. I did not dare to take it. Wasn't it right? Should this meat smell like a toilet after a freshener? It doesn't even smell like a musky one (if anything, my rats smell like musk sometimes, I know). If the admin will transfer it to any other topic, poke it so that I can find it. Thank you)
lana's light
Relatively recently I read how one of the girls showed how she makes packaging (bags) for gifts. In the form of a gift, there was something prepared with your own hands - either tea, or aromatic salt, or something dried in an electric dryer.
Right in front of your eyes, these bags stand - in appearance from kraft paper and on top of tags / stickers. And where I saw - for the life of me, I don't remember ...
Maybe someone will tell you where to look?
Admin

Quote: Lana's Light
Maybe someone will tell you where to look?

Here's how to do it:

I am looking for a recipe on our forum
Rarerka
It seems that the lazy club was recently Svetalook there
Yuliya K
Quote: Lana's Light
Maybe someone will tell you where to look?
Light, here here Alevtina gave a pattern for the packaging - maybe this?
Rarerka
Exactly, it I also spoke about this one. I remember that in one of Lena Tim's topics there was
Svetlenki
Quote: Lana's Light
right in front of your eyes, these bags are - in appearance from kraft paper and on top of tags / stickers. And where I saw - for the life of me, I don't remember ...

lana's light, Svetik, just today came across a message from Alevtina Creamy... The photo was of bags with Ivan-tea ... She laid out the layout ...

But here's whereeeeee ... I still don't remember
dopleta
Quote: Lana's Light
Maybe someone will tell you where to look?
Zes Kitchen little things (2) # 15670
lana's light
Girls, big THANKS to all who responded !!! Yes, it was a post Creamy about packing tea!
Wow, right now I'll turn around with gifts !!!
Admin-Tanya, a special thank you for the recipes for aromatic salts! I made 4 different types, now I will start decorating jars, making packaging and GIVING GIVING GIVING !!!
Admin
Svetik, to your health! And you will be the queen of gifts
Such pleasant chores and your gifts will be remembered
toy09
Girls, tell me the recipe for fingers, only the dough is soft and tender, definitely not yeast, I myself bake from sand. And here, well, so tender. Thanks in advance.
auntyirisha
Dear forum users! Once I read that one of the girls praised Isla throat lozenges based on Icelandic moss. I did not find them on sale in Kaliningrad. I realized that they do not look like candies and marmalade, they look more like gelatin bears, they are rubbery ones. I read the composition and got fired up with the idea to do something similar to myself, only more useful (without synthetic sugar substitutes). From "thickeners" I can buy pectin, guar gum, agar. But I never had anything to do with them. I will listen and accept with gratitude any advice and ideas. Oh yes! Bought Icelandic moss!
Mandraik Ludmila
auntyirisha, I saved myself a text about chewing candies, girls made on gelatin, and I don't understand who wrote it, but here:

"... the original recipe was 250 milliliters of juice (compote) for 30 grams of gelatin (regular), but my proportions jump a little, because I use juice for such sweets, from thawed berries / fruits, so I definitely don't follow , usually, nevertheless, it turns out closer to 300 ml of juice, but I have not increased the gelatin even once.Soak the gelatin in half of the liquid, boil the second half after 30-40 minutes, if the juice is sour, then add sugar (1-2 tablespoons) ( I like it better without sugar, but my mother asked for sugar).I remove it from the stove, combine it with the swollen gelatin, mix thoroughly, pour it through a sieve into a glass with a spout, pour it into molds. Cooling down.
I saw the advice that you can remove the bubbles on top with a paper towel, if you have them, but did not use them.
For myself, by trial, I chose from all the candy silicone molds 3 pieces (and all for some reason are marine) and 1 mold for 10 sticks. They are enough for me for 1 serving.
You can cover one large form with cling film, and then cut the frozen mass into pieces, or make sweets with cuttings ... "



Quote: toy09
tell me the recipe for fingers
Fingers that are deep-fried? A friend of ours made the dough like cheesecakes (lazy dumplings) and then blanched in a large amount of butter.
toy09
Mandraik Ludmila,
I probably did not write correctly ... my recipe is called cookies-cigarettes, and here a woman sold them like fingers. But the dough is different and it is small and tender.
Mandraik Ludmila
Marina, there are such cigarettes
I am looking for a recipe on our forumCookies "Cigarettes"
(V-tina)

There are such fingers
I am looking for a recipe on our forumFinger cookies
(Elena745641)
I am looking for a recipe on our forumYeast fingers
(Grypana)

and even such
I am looking for a recipe on our forumAsaba Zeynab (Fingers Zeynab)
(yuliya_k)
Svetta
I praised, they work extremely well for my pharyngitis. And only ISLA-mint suits me, I tried ISLA-moos - not that coat.
But how to cook this at home, there are so many auxiliary components. And even having Icelandic moss, I'm not sure that you can properly make an aqueous extract from it, which will not be just a solution, but a medicinal one. Otherwise, it's best to just boil some delicious regular sugar candies.
Nagira
I am an enthusiastic admirer of Icelandic moss, a herbal medicine man advised a long time ago, and since then I have been adding it to any herbal infusion-decoction (antibiotic and immunomodulatory properties, but its enveloping holy islands (thanks to a large number of mucous things - from 30 to 70%!) Are not relevant for me (chr.tracheitis), since these sv-va are triggered by direct contact - I drank and went grease along the pharynx-esophagus and further along the gastrointestinal tract, and the respiratory tract is not involved, after all

Quote: svetta
only ISLA-mint suits me, I tried ISLA-moos - not that coat
If tsetraria does not work without additives, then the point is probably still in the mint ...
To be honest, I don’t think that workers remain in such lozenges, the active ingredients from solutions-infusions-decoctions are the strongest esters - yes, the same menthol from mint or pinene from pine and sage and cineole from sage and eucalyptus (I have a husband he prefers sage lozenges-tablets for problems in the throat)
Mandraik Ludmila
My husband and I ourselves collected Icelandic moss (on Seliger), I still don’t know how to grind it, I tried it in a meat grinder, I had to buy a new shaft .. they don’t take knives, scissors are killed right away. I don’t even try to use a proficukovsky shredder - I’m sorry for it. Can anyone have any thoughts on grinding?
Svetta
Nagira,

the matter is most likely in the content of moss extract plus mint and chlorophyll, obviously this combination suits me better in Mint, and Moos takes me poorly. Now I even improve my throat with a simple chlorophyllip, Isla have become very dear to me.



Sorry, I left the topic about the recipe.
Nagira
Quote: svetta
Sorry, I left the topic about the recipe
I would like to speculate more, but I will join - there is still not a place for only Lyusya I will answer
Mandraik Ludmila,

Lucy, what kind of a center have you found? There are several types of them (snow, pine, blackish, juniper ...) and one of them - pine - is even poisonous
For many years I have been buying from herbalists in the autumn agricultural sector. fair and never had any problems with grinding the only inconvenience when using scissors - elastic pieces scatter if cut by weight, and you can't take a lot at once - you had to cut the thallus piece by piece, and 2 years ago I bought attachments for my Kenwood, 4 cups with mill - "moss" is crushed into dust in a second
I think you can try using an inexpensive coffee grinder ???



Mandraik Ludmila
Irina,

Mush understood this, I don’t know how he needs some kind of bitter Icelandic moss, he’s added it to the beer for a long time, he searched for what, where, compared the pictures, and determined that on Seliger, on the Khachin island there was just such a moss, then we collected it, and then I tried to grind it ... Cirre, Galya, I sent a video on the processing of moss, I will show it to my husband, let him now, all by himself

Svetta
Girls, not so long ago there was a recipe on the forum, where meatballs were put into a mold, covered with something or poured and such a cake was obtained. I dug everything, I can't find it !!! Help.
Anatolyevna
svetta.Light is such a recipe
I am looking for a recipe on our forumHedgehogs in milk-sour cream sauce
(Rituslya)
Svetta
Nelya, thanks, but not this one, I don’t eat cabbage. But I'll save it, a beautiful recipe. And here Antonina gave this recipe, thanks. I remember that I noted for myself, because I often make meatballs, but did not save them.
nila
svetta, well, you asked for meatballs, and I gave you meatballs. If you asked for hedgehogs, I would be looking for hedgehogs
I didn't know about cabbage
Svetta
Nelya, just for me personally, "hedgehogs" are with raw rice, because when stewing the rice swells and sticks out of the meatball like a hedgehog's needles. And the meatballs are with boiled rice. Well, in my head so.
Crown
Quote: svetta
Well, in my head so.
Actually, it's all called meatballs.
In any case, it’s like that in my head.
Svetta
Quote: CroNa
Actually, it's all called meatballs.
Oh, exactly, that's right meatballs! It is my husband who divides minced meat products only into 2 groups - cutlets and meatballs, ordered not cutlets for tomorrow - so I wrote.
IvaNova
A question for the gingerbread specialists.
Is it realistic to make gingerbread cookies with filling at home?
I once tried to fill the steam rooms with jam, all the filling leaked out (
Crumb
Irisha, Why not ?!

With what I did not do !!!

The truth is not special even once ...
IvaNova
Crumb, and what recipe did you make the dough?
gawala
Quote: IvaNova
Is it realistic to make gingerbread cookies with filling at home?
Tulsky, yes.
I am looking for a recipe on our forumTula gingerbread (raw), recipe for public catering establishments, 1955.
(Scarecrow)
SvetaI
Quote: IvaNova
Is it realistic to make gingerbread cookies with filling at home?
Ira, I did these, nothing came out of nowhere, it turned out very well
I am looking for a recipe on our forumGingerbread cookies with burnt sugar
(lappl1)
Blackhairedgirl
Here's another thing I did, though it's not jam, but raisins with nuts.
https://Mcooker-enn.tomathouse.com/in...57162.0

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