I am looking for a recipe on our forum

[Vika]

do not eat apples raw, you need to add baked apples

Vika, make a marshmallow or marshmallow
Or you can use a cream for sweet pastries according to the same marshmallow principle. I recently made baskets with this - delicious!

Apple cheesecake

we don't eat apples raw

here you can still, very tasty

Cheesecakes with apples and streusel (V-tina)

[Angela]

make marshmallow or marshmallow

Olga! I have no doubt, but in my opinion it is very confusing. Or not? Give me a recipe for cream for baskets. Can they stuff the tubes?
Angela, That's so beautiful! Thank you so much! I'll buy cottage cheese and make sure to do it!
Tina, Yes Yes! I saw this beauty! you can also do and MUST DO!
Girly! thanks to all!

I have no doubt, but in my opinion it is very confusing.

Vikulya, it's so easy and fast that I constantly make marshmallows in between times. My husband loves, but it's not at all difficult for me. Actually, I just sit down, and the mixer does the rest for me
Moreover, it turns out cheap and angrily delicious! And without any unnatural dyes or preservatives.
Marshmallow doing here according to this recipe, constantly allowing some liberties in the form of various additives. But I always put much less sugar, about 2/3 of the total. Those. in the syrup a full dose (otherwise the syrup will not work), and in apples, depending on their natural sweetness, I add quite a bit.

Give me a recipe for cream for baskets. Can you fill the tubes with it?

And baskets, and straws, and a cake to layer, and everything, everything, where the cream goes at all. Adjust the thickness of the cream only depending on the purpose.
I do everything for the cream in the same way, only I do not boil the syrup "to snot" so that the cream does not harden too much.

Usually, I carcass / bake / weld and wipe several cans of applesauce at once, and then, when there are already these blanks, making marshmallows or cream based on them is faster and easier than sneezing.
Incidentally, I still have this marshmallow on the table, I just did it the day before yesterday, yesterday it was ready, and today we are already finishing it
Good luck!

Girls, I'm looking for a recipe for factory waffle cakes (like in a store) for flat waffle irons. In the video, flour, water, salt, vegetable oil and soda (baking powder) were added. But do you need a waffle iron for thin waffles? And here's what we found:
for 1 glass of water, 1 glass of flour and 1 tbsp. spoon rast. oils. Pour water into the flour, mix thoroughly (very convenient in a blender-glass, where the knives are on the bottom), then add oil. The dough must be allowed to stand for about an hour before baking.

[prubul]

prubul,
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144794.0
Bread waffles simple

[Elena]

In the video, flour, water, salt, vegetable oil and soda (baking powder) were added. But do you need a waffle iron for thin waffles?

Elena, judging by the composition, it is almost Bread waffles simple... They work great in waffle makers for thin waffles! Baking powder or baking soda still gives the necessary friability. IMHO

Girls! A recipe for meat flashed somewhere, on top of a pineapple ring, a few cranberries and sprinkled with cheese. In my opinion, not as a separate recipe, but somewhere in the discussions. Maybe someone will tell you where it was.

[Rick]

Rick, Zhenya, not like that Pineapple meat



Pork chop "Bahama Mama"

Zhenya, here's another:

Chicken Breasts "Flamingo" (Mila1)

[gala10]

No, Galyun, it was there with cranberries. In my opinion, they also discussed what can be replaced with cherries. Or vice versa, it was with cherries, but replaced with cranberries
I can't find it through the search engine. Maybe some of the girls will find out their recipe.

Zhenya, here's another:

Not he




gala10, you have a direct interest in finding this recipe

direct interest

Well, what can you do, I went to look.

There is such

Pig in pineapple stewed meat in Oursson pressure cooker (Admin)

I found It was worth talking to you, I immediately found it))
Scarecrow: as they say, he cooks, or Culinary detective # 33
It is necessary to declare a reprimand to Chuche, so that she exposes with separate recipes

Zhen, maybe this?
Scarecrow: as they say, he cooks, or Culinary detective # 33

Scarecrow: as they say, he cooks, or Culinary detective # 33

The other day they promise me to throw in a couple of nutria, and I ate them only as a child. Moreover, she ate, and did not cook ...
I definitely don't want boiled one. But fried or baked - yes!
Has anyone dealt with this meat? Are there any nuances in cooking? I wouldn't want to spoil ...

I just stewed it in chunks with a lot of garlic. I fried the pieces. Onions, carrots. Salt, pepper and in a saucepan. Topped up some water. Well, everything is as usual. She also stewed it with the addition of sour cream, like a rabbit.
Once my parents kept it, but I was still a child. Mom cooked borscht, made cutlets, pancakes with meat.
The meat is, of course, specific in taste.

[Sveta]

Nutria is very tasty, it is fatter than a rabbit, it is considered a dietary meat. It is more profitable than a rabbit, it has more meat on it. It must be properly cut, then it will be for stew, and for cutlets, and for soup. Nutria cutlets are delicious and juicy! I am writing and I can see her straight away, just the other day in the store I got gorgeous carcasses of a kilo by 4.
By the way, the rabbit meat tasted to me personally, but no nutria.
Sveta, ask immediately to cut off the nutria of the head. Vidocq is not very good, but there is nothing there.

[ang-kay]

ang-kay, svetta, Thanks for the quick response!
In short, use it like regular meat. Then I will extinguish some, some into cutlets, and some I will bake / fry.

[lana's light]

lana's lightTo prevent the nutria meat from becoming "specific", it is imperative to cut it out on the zashkvarnik, well, the neck on the back of the carcass, the gland. It looks like flat subcutaneous fat.
very tasty and dietary meat!

It looks like flat subcutaneous fat.

Dont know. Does it work from above somewhere?

[ang-kay]

ang-kay, Yes, it is not difficult to find it, exactly where females carry puppies by the neck.
This is exactly the fat that is responsible for lubricating the skin and must be cut out.
The sellers do not do this, because of the unsightly appearance of the carcass later, and the weight is 100 grams less ..

Thank you) Somehow it is not very common now. In the days of fashionable hats and collars, everything was bred en masse. But it is on sale. Now I will know what to delete. The meat is very tasty, but here ... there is a smell-smack.

it is imperative to cut out on the zashkvarnik, well, the neck on the back of the carcass, the gland.

Thank you for the future!

Good evening! A work colleague spoke about the pirogue - she didn't cook it, she just tried it. Dough-fruits (bananas) -filled on top? - probably sour cream with egg and sugar. Do we have that? Share. Thanks in advance.

[toy09]

Pie with plums in sour cream filling
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=498528.0
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=498528.0
toy09, this is a very dangerous cake. It is addictive. You want it more and more ....... and the sour cream filling is getting thicker and thicker ...

this is a very dangerous cake. It is addictive. You want it more and more ....... and the sour cream filling is getting thicker and thicker ...

Absolutely right. And when you don't stock up on fruit for the winter for him, withdrawal begins ...

A work colleague spoke about the pirogue - she didn't cook it, she just tried it. Dough-fruits (bananas) -filled on top? - probably sour cream with egg and sugar. Do we have that?

Full, full

Banana Raspberry Pie (galchonok)

Pie "Plums under sour cream filling" (galchonok)

Apple pie with sour cream filling (Galinka-Malinka)

Apple pie with sour cream filling (Ilona)

Raspberry pie in sour cream filling (Omela)

Tsvetaevsky apple pie (GruSha)

Finnish blueberry pie (Ilona)

Etc. .....

[Turquoise]

Turquoise, Ekaterina2, Kira_Sun, thanks, went to read. I have never encountered it, but someone's feedback is a force. The force that gnaws from the inside sets the entire organism in motion - you have to try.

[Katerina]

sour cream filling is getting thicker and thicker ...

not not, not right Katerina
I bathe this cake in a bath with Skusnaaaaaa pouring ..




Ooooh, what a field with pies not plowed)))) And all with (in) filling ...
Well, you can't do that ..... I said goodbye to the waist for a long time ... the doorways prudently made more

fruits (bananas) -filled on top? - probably sour cream with egg and sugar

And there are also curd-sour cream fillings Curd sour cream with berries

Damn ... why did I come in here?

Now I need all this, in triplicate.

Now I need all this, in triplicate.

Why do you want it ?! You don't seem to have a sweet tooth ?!

Or are you already changed orientation retrained ?!

Ahhh, got it, sweet children for guests, huh ?!

Sho, again, yes again ?! Are they again? Guests?

Sho, again, huh again ?! Are they again? Guests?

Oh, thu-thu-thu, no! Only next week the prick.
They don't feed them at home, adits? ...
Actually, I wanted to crack a sweet face in one face. But you won't give it - you took it and reminded about the guests, now you will have to wait for them, suddenly they also want to. No damn sweet personal life.
And over there I’ve been looking at that plum pyroch for a long time, I don’t get it - I’ll gobble up the plum, then the sour cream.

- I'll gobble up the plum, then sour cream.

Well, what a fig for you to bake it, if the mustache eaten all the way in the stomach is mixed ...
But I didn't even want to find a recipe, but to ask them to teach how to make coffee in a Turk on the stove ...
Who brews how, which coffee is better (brand, variety), are there any secrets and nuances?
I would appreciate that .

I make coffee on the stove, and every morning - and only in a Turk



The Turk is already "old woman", the volume is about a glass. It is good to have a copper turk with a white coating inside.
I add coffee for about 3 tsp. with a slide, pour clean water from the filter, about just below the neck of the Turks and put it on gas. I wait a few minutes until the coffee boils and froths, when it rises up, above the Turk's throat, with a fluffy hat. When the water starts to warm up and the coffee cap rises, I stir it once with a spoon, since the coffee grounds collect on top, a cork forms, and I lower it down. You should not boil coffee, just rise above the Turk with a hat, and immediately take off. I immediately pour it into my coffee eggplant through a strainer. I drink coffee without sugar, just add a little cream to the ready-made coffee in a cup

This is the easiest way to brew coffee in a Turk. And then you need to read recipes and recommendations by the amount of water and the amount of coffee.

I have been buying Maragogyip coffee for many, many years, and only the producer of Nicaragua. Coffee is specific, very large and with a slight sour taste in the finished coffee. But, I love this particular coffee beans I buy in beans, and at home my grinding in a coffee grinder in small portions

Tanyush, thanks, I will train

And what is the optimal volume of the Turks, for three at once, or for two?
My husband doesn't know whether he will drink this or not, and the small one also rarely drinks coffee ...
The question is, is it possible in a big Turk, ml. 600, cook for one cup, without losing taste?

Tanyush, thanks, I will train

And what is the optimal volume of the Turks, for three at once, or for two?
My husband doesn't know whether he will drink this or not, and the small one also rarely drinks coffee ...
The question is, is it possible in a big Turk, ml. 600, cook for one cup, without losing taste?

The grind of coffee can be adjusted, including for brewing in a turk, this should be the grind for espresso.
It is believed that the Turk is 250 ml. for 2 servings. But, we live in Russia, I have enough of this portion for one person

When we indulge in coffee with my daughter, I brew coffee twice, 250 ml each. - it is not long, coffee is brewed for several minutes, and it turns out quickly during conversations, but delicious! And I never brew coffee in pots, in large portions - I don't like that, the taste is completely different.

That is, without losing taste, it is better to cook 100-250 ml Turk.
And the taste is already in ready-made coffee, milk-cream-sugar. But, I do not like sugar. Only pure coffee, it is possible with a little cognac balsam, or with cream.

Well, flavors are a matter of taste. And I gave you the basic coffee recipe above.

Turku can be bought today, of any size. I have 3 of them of different sizes, but all of them are small, no more than 250 ml.
Having several Turks, you can immediately make several servings of coffee on the stove

And I don't like coffee in the coffee maker, we were ... and went for a walk ...

It is clear, but you can buy one for two for 300-400 ml.?
And tell me, do you pour water at room temperature, or cold?
I met Old that it is necessary to fill in directly cold.

[Ksyusha]

Ksyusha, I pour cold water through a filter tap, it is there at room temperature. I use filter water everywhere for cooking.

And it is better to buy a good book about coffee with recipes, and get acquainted there with the principle of basic coffee preparation, and then with the proposed recipes. coffee. In my book, they also offer different ways of grinding coffee, and in which cases which one is used, how much coffee and water to take, and so on ... The book is small, but it turned out to be useful, and at an affordable price

If you look in the internet, it is better for those who are professionals who make coffee.

Girls, which is interesting, with my diabetes, I think that coffee from the Turkish is not enough, but geyser or drip is possible, in the second ways, coffee oils remain on the filter ... cook on the stove. And I grind the grain with a manual coffee grinder, I really like this process, I love cute little rituals

The book is small, but it turned out to be useful, and at an affordable price

And what is the author's name?

But I myself like to cook in a geyser on the stove.

And for me only a Turk.Long-term love for her

I have two favorite coffees. With cinnamon and cardamom. And, with ground together with the beans in a coffee grinder, the zest of a tangerine variety with a highly oily, greasy skin. Either clementines or santinas ... in the shops they are all tangerines.

Thank you, I'm waiting!

Ksyusha, I found a small booklet, but very accessible for acquaintance, with the basics

Oh, thank you Tanyusha, I'll go take a look, I already have one little book there, and I'll take this one!

Girls, such a question is not even so much about the recipe, but about the process itself. In 2 weeks, I want to make smoked mackerel and herring for our 29th anniversary of living together with my husband. The "muzhuki" will smoke on the street, on coals, in a freshly bought cheap steel smokehouse ... Before that, they never smoked anything at all. there are no criteria for understanding the "goodness" of the smokehouse

Girls, getting ready for my husband's anniversary, the menu and the party are already scheduled. But suddenly in the bins I found a jar of canned pineapple in pieces. I decided to replace one of the salads with another salad with pineapple. Please advise.
The requirement is in the salad Should NOT be chicken and boiled meat, preferably without mushrooms, corn and beeking. It's just that it is already present in other salads, I would not want a repetition.
On the site there are a lot of recipes with pineapples, there is no time to dig, suddenly someone makes it delicious.