I am looking for a recipe on our forum

[svetta]

svetta, I don't know if we have such a recipe on the forum, but I really like the combination of salted red fish with pineapples (from a can), additional ingredients are fresh cucumbers, leaf salad, black olives can be sprinkled with olive oil, lemon juice to taste - just, tasty and even dietary

[Buttercup]

Buttercup, thanks, but we must also do without the red fish, I have enough of it in other places.

[svetta]

svetta, Sori, with Peking and corn ... but tasty, juicy and fresh, the current flows willingly, refuel before serving.
besides pineapples, there are also eggs and crab sticks / meat and mayonnaise.
I did not do or taste delicious salads with pineapple anymore.

A simple salad is popular with us - carrots grated on a fine grater with pineapple pieces and lightly poured with syrup from a can of pineapple.

[svetta]

svetta, or make canapes with cheese, olive and pineapple

A simple salad is popular with us - carrots grated on a fine grater with pineapple pieces and lightly poured with syrup from a can of pineapple.

how lovely! so the syrup is attached, otherwise it will be like in that joke: I still have pineapple syrup ...

I will venture again to stick with my bolli drink (this is to pineapples). There will be a lot of salads anyway, and if you buy a good jar of peaches in syrup for pineapples (you have to cut the mugs smaller), and cut them too, then pour both compotes into a beautiful container (we have a soup tureen from the service for this business), pour there the same bottle of champagne, slightly stir and pour with a ladle into wide glasses or cups - this will be an excellent dessert drink that everyone likes very much, both men, and especially girls of all ages.

[svetta]

svetta, an appetizer with champagne - a piece of cheese, a piece of pineapple and olive oil on a skewer.
Here's another interesting sandwich.

Girls, thanks, everything is interesting, but not hooked yet. Bolly is passing by right now, but I always remember about him.

[svetta]

svetta,
Sveta, don't you remember such a salad?
Ingredients:
Squid -500 gr
Canned pineapples -1 can (cubes)
Fresh cucumbers - 5 pieces
Eggs - 5 pieces
Lemon, mayonnaise (thick)

Boil and peel the squids.
Cut all ingredients into medium cubes.
Gently remove the zest from the lemon (you can use a fine grater) and add to the other ingredients.
Mix mayonnaise with lemon juice and season salad.
You can decorate with lemon zest, chopped dill.

[svetta]

svetta, I made pineapple with shrimp

[Nelya]

Nelya, you will laugh, but this particular salad, but without pineapples, I wanted to replace with another one with pineapples! I cooked it without pineapples, very tasty and unobtrusive, but with pineapple ...



Svetlana, no, I can’t pull the shrimp, they are too expensive for us. You just need a salad, not a bowl, but for 12 people.

Sveta, why laugh? I put this salad on another forum. The salad is very tender, easy to eat and delicious! And without the sweetness of pineapple, I can't even imagine it.

[Nelya]

Nelya, you dispelled my doubts. I'll add pineapples there.
Still, the forum is a great power !!!

Light, good luck!
For this salad, we have always taken real squids, in Auchan, which are not frozen, which are sold. And on white, cleaned. But for a very long time I did not take or donate this salad. I know that before these squids were not a cheap pleasure, but now, probably, all the more so ((((

[nila]

nila, Nelechka, and I often make such a salad without cucumbers. Delicious too! It will be necessary to try with cucumbers too!

the menu and the party are already scheduled

Svetik, will you read out the list for freedom? It will also be necessary soon

[svetta]

svetta, my favorite pineapple salad is pineapple, hard cheese, mayonnaise and garlic optional for flavor only. We cut everything into cubes, no need to salt. An unexpected combination of taste is obtained. (For me this was the first time)

[Turkish coffee]

But I didn't even want to find a recipe, but to ask to teach how to make coffee in a Turk on the stove ...
Who brews how, which coffee is better (brand, grade), are there any secrets and nuances?

Turkish coffee

Very interesting, in my opinion, topic !!!

Admin-Tanya, that would be your yesterday's posts about the science of making coffee in a Turk to move there !!!

Here they will be lost over time, but in that topic they will be in place !!!

[Elenka]

Elenka, I've been making this salad with garlic for about 10 years (in my version there are still krabpalki), I've already become boring, so now I'm updating the table "repertoire".



Nelya, I now see unfrozen squids, I am silent about the price, but they are so small! There will be nothing there after boiling. I buy from frozen pink squid only, they are the most delicious of all. And the tubes are the most

And I make such a salad with pineapples - celery root (on a coarse grater), sweet and sour apples (on a coarse grater), pineapples from a can (cut not very finely), season with cream, but you can also mayonnaise.

[Turkish coffee]

Turkish coffee

God, do we have such a topic too? I don't go, because almost the entire forum drinks coffee from coffee makers, and I don't like this

[Elenka]

Elenka, I have been making this salad with garlic for 10 years (in my version there are still krabpalki), I have already become boring, so now I am updating the table "repertoire".

Well, I don't think they are the same thing. Crab. sticks give a different taste.
I do not insist)))
Maybe she reminded someone ...

[Tatyana]

celery root (on a coarse grater), sweet and sour apples (on a coarse grater), pineapples from a can (cut not very finely), season with cream, but you can also mayonnaise.

Tatyana, my are you kytsya !!! Here it is! This is what I missed! Purely protein-free salad, that's what I'll do.

[Tatyana]

Tatyana, for a while I deliberately did not remove notifications from e-mail from topics in which I somehow participated, or just read and look. Out of curiosity, I wanted to count their number ... it turned out 105. And these are only topics, I did not consider participation in the discussion of recipes, although some recipes are discussed ... on dozens of pages. And if you are a Guru, you do not know all the topics, then what about us ...

And if you are a Guru, you do not know all the topics, then what about us ...

My almost 11 years on the forum, turning already 99, and at this age ... I remember little from the past
Once on the forum there were only 25 people for the whole day, it was even boring, you see everything, you know everything, everything is familiar, but now ...

11 years on the forum, they are already turning 99, and at this age ... little is remembered from the past

Tatyana, well, laughing

Ah-ah-ah, save-help, Mulion hasn't baked pies with meat for years, the dough is already kneading in HP, and I forgot the minced meat must first be fried or packed raw in a pie, I will bake it as if in the oven (in the Miracle-electric frying pan) , dough from

Dough patties with oatmeal and rye flour (Linadoc)

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, I squeeze the minced meat raw. If you like onions, it is better to fry. (I do not fry), just there is onion in the minced meat. (Mine do not like onions and what is in the minced meat, I will say a little of it there)

[Buttercup]

Buttercup, I always put minced meat in baked pies, because pies are baked quickly. And I put raw minced meat in pies for frying.

pies are baked quickly

I bake for a long time, the electric frying pan has a peculiarity, it heats up slowly and bakes for a long time at a rate of 160 to 180 g, it turns out from 40 minutes to 1 hour, so you can not fry ?!



To appear like this, I am lazy - this is one time and by a majority of votes - these are two, they decided not to fry, if something is "not my fault"

It's just that if you fry it slightly, it will be tastier.
Good luck!

Raw minced meat is also put in baked pies. Lithuanian-Karaite kibinai, for example, and many similar Turkic pies are baked with raw minced meat, well-seasoned onions and added plenty of cold water for juiciness. And it's delicious too!

[Buttercup]

Buttercup, I have a Miracle electric frying pan, I first warm up the lid for 10 minutes and then put it on the baking. My rolls and pies are baked for about 15 minutes.

[svetta]

svetta, I use these first 10 minutes to rise the dough, it turns out very well, gradually the rise of the dough turns into baking.

with the addition of a large amount of cold water, for juiciness.

I will add some water, I have already chopped the onion of garlic, I put it raw for juiciness.
Thank you girls

It's just that if you pre-fry it slightly, it will be tastier.
Good luck!

That's why I always fry too)

8 pies with meat and 8 pies with "kapusd" were baked. Delicious, juicy. Inside the pie, it turned out like a cutlet.
Out of interest, to compare in the next. once I fry the minced meat, since it was left for one more portion of pies.
Thanks everyone, the collective mind is Foreva!

[Buttercup]

Buttercup, for baked pies, I always make the filling from boiled meat, rolled in a meat grinder, and add fried onions. If it's a little dry, then pour in the broth until juicy. I tried pies from raw fried minced meat, it crumbles to me.

I always make the stuffing of boiled meat for baked pies

Here are pies with meat for me - only boiled. And if with raw - I want to call them already whitewash, samsa and other eastern words

[SvetaI]

I use these first 10 minutes for raising the dough, it turns out very well, smoothly the rise of the dough turns into baking.

I have not used my Miracle for a long time, for the reason that it also heats up for a very long time, and the baking turns out to be baked for at least 40-45 minutes. But when she baked in it, just like Lyuda put the pies in a cold bowl and turned on the lid. First, the proofing goes smoothly into baking.

for baked pies, I always make the filling from boiled meat, rolled in a meat grinder, and add fried onions. If it's a little dry, then pour in the broth until juicy.

I also prefer this kind of minced meat, but I can also boil a couple of potatoes for viscosity, crush and add to the minced meat. And be sure to ground pepper for flavor.



SvetaI, here are my thoughts. I just thought that raw minced meat only in belyashi or pasties. Unfortunately, Samsa never did it. I myself do not know why, probably not accustomed to samsa

I can also boil a couple of potatoes for viscosity, crush and add to the minced meat. And be sure to ground pepper for flavor.

Oh, Nelya, I do that too! I have already forgotten. I just cook constantly to order, but I don't put potatoes there, only peppers, onions and meat. And for the house I do it with potatoes, especially for pancakes - delicious indescribable! And a little more Maynesica for viscosity and juiciness, yeah!

Woooo, Sveta, tell me that pies with meat and potatoes are much tastier? Maybe I just got used to it, because this is how my mother always made minced meat for pies. And this is a habit since childhood. But for some reason I just stuff the pancakes with meat without potatoes. Therefore, I rarely make pancakes with meat. Only when there is a lot of minced meat.

[Nelya]

Nelya, I often bake all sorts of things and sometimes I have meat filling, and sometimes I make a little more on purpose. So I quickly bake 1 potato in the microwave, take out 2-4 ready-made pancakes from the freezer, and now breakfast is ready!

It’s a good idea to bake potatoes in the micro, but for some reason I don’t use it. And I cook potatoes in water the old way.
And I can't send empty pancakes to the freezer, they are immediately eaten from the pan. But with the filling I always halve pancakes for food, and for the freezer.

pies with meat and potatoes are much tastier

And I also love dumplings with such a filling. I sometimes even add potatoes to fried cabbage, also pies and dumplings

And I completely accidentally "formed" a new filling. It was a pity to throw out the remnants of mashed potatoes with cream, but there was not enough boiled meat, I mixed everything together - the meat twisted with fried onions and the remains of mashed potatoes, pepper both for dumplings and pies

And I also love dumplings with such a filling. I sometimes even add potatoes to fried cabbage, also pies and dumplings

Virgo, there are ridges from red fish (I bought carcasses, but the fillets are eaten more readily, therefore I cut them up).
What soup to cook on them? No milk, cream or cheese. Optimally - to be close to the taste of Soviet cuisine (chadushko respects my Soviet public catering standards, although she was born in the post-Soviet era)

[Irina]

Irina, weld like an ordinary ear. Without frying, so that it was light. Onions, potatoes, carrots and spices with herbs.

[Irina]

Irinamy favorite fish soup is Romin with chicken broth

And in general, from childhood, I remembered one fish soup that my grandmother cooked. And at which everyone later laughed (when I became a girl and went on hikes with fishermen). They laughed, but ate on both cheeks.
In general, I usually cook from red fish that lives in a tin can. But she cooked with other fish as well.
In short, everything is as usual: we cook the fish with onions (onion, then discard), carrots (I cook it whole, cut it later), different roots (also for discard later). When the fish is ready, filter the broth through a colander-sieve, disassemble the fish from the bones, cut the carrots pretty (at least with stars). We return the fish and carrots to the broth, bring it to a boil and ... put the chopped white cabbage. You can also throw one potato at the same time, for taste and satiety. As they cook (and this is fast), we throw in a skinned, chopped randomly (or even grated) fresh tomato. We give it 2-3 minutes to cook, throw in the greens (parsley is preferable, but dill and their mixture are also good), wait a couple more minutes, and that's it. Everyone's funny, "cabbage soup", but everyone's saliva drips down to the floor

[Ikra]

Ikra, Ira, what an interesting soup. I was also drooling. I will definitely prepare it on occasion. Just not to forget where to look for the recipe