Frying pan Miracle Grill-gas (reviews)

[albina1966]

albina1966 I made puffs with apples, in silicone molds, I am very tasty! And she did cheesecakes, they only get a strange shape, but it does not affect the taste

[albina1966]

albina1966 I made puffs with apples, in silicone molds, I am very tasty!

No, I don't play like that. Where's the recipe for puffs?

Yes, without a prescription, I'm all by sight. For 6 pieces of forms, two sheets of purchased dough. Roll out a little, and cut into 6 rectangles. Unfold into molds. Cut a couple of medium apples into small cubes, mix with crumbs of flour, sugar (vanilla) and soft (not melted) butter and into a mold on top of the dough. We connect the four ends of the dough from above and pinch like a bow. Bake for 15 minutes, but I have a weak gas supply, maybe 10 will be enough. Delicious puff pastries are obtained

Yes, without a prescription, I'm all by sight. For 6 pieces of forms, two sheets of purchased dough. Roll out a little, and cut into 6 rectangles. Unfold into molds. Cut a couple of medium apples into small cubes, mix with crumbs of flour, sugar (vanilla) and soft (not melted) butter and into a mold on top of the dough. We connect the four ends of the dough from above and pinch like a bow. Bake for 15 minutes, but I have a weak gas supply, maybe 10 will be enough. Delicious puff pastries are obtained

Evik, puff pastry?

Yes, I have a sheet of "Hercules", 500 gr., There are 4 plates of dough, two for 6 molds, but a miracle fits 9.

Yes, without a prescription, I'm all by sight. For 6 pieces of forms, two sheets of purchased dough. Roll out a little, and cut into 6 rectangles. Unfold into molds. Cut a couple of medium apples into small cubes, mix with crumbs of flour, sugar (vanilla) and soft (not melted) butter and into a mold on top of the dough. We connect the four ends of the dough from above and pinch like a bow. Bake for 15 minutes, but I have a weak gas supply, maybe 10 will be enough. Delicious puff pastries are obtained

And the bottom is not rosy?

Tsem-cem, zem! : kiss3: And there is dough, and apples. I will portray it tomorrow.

Tsem-cem, zem!

Albin, translate for the gifted

[kirch]

kirch Not rosy, but crispy I used to do it in the oven, everything turns red there, but it's not bad in a miracle either.

Albin, translate for the gifted

Like a whole, countrywoman.

Until I had the Internet for almost a week, people cook in full. My miracle grill is also not idle. There was meat and fish. Eggplants, peppers and apples every day. It's a shame the vegetable season is coming to an end. How many delicious ones are left un eaten
I cut the apples into halves. I take out the core, put a tiny piece of butter, crush it with cinnamon and pour sugar into the hole. I don't eat it myself, because apples give me a strong oskoma and I don't like cinnamon, but my husband and son happily eat such a dessert
Albinochka, with the purchase of a frying pan

I cooked sea bass today. It turned out sooo tasty, juicy, tender.
Now I will cook any fish only in this frying pan.
Though I'm embarrassed, I confess that in the fall I lost this miracle, then I found it, lost it again, found it again, successfully forgot about its existence and now I remembered it. Thank you, dear friends.
My daughter is nursing and is on a strict diet. How many times have I steamed fish for her ....., I would have done better in this miracle.

And I wanted such a fish

And I wanted such a fish

I would treat it, but only bones were left of this fish. They quickly shook her.

yeah I share, join

Something the link does not open ...

[Wildebeest!]

Wildebeest! Fish - mortality! Class!
Need to try. I also saw red mullet on sale, I wonder how it will behave on the "miracle".

[Wildebeest]

Wildebeest, gorgeous fish! Where is the cooking process? The recipe in the studio!

If there was, I apologize, for those who are in doubt

Evik, I'm reporting. The result is unsightly, but tasteful.

/]

The one on the right is resting on top.
Made in silic. molds. It looks like I didn't keep the proportions (or I threw a lot of butter) or badly pinched the edges, I'm still that special in baking. A lot of liquid seeped into the mold and the dough got wet underneath. Then I took it out of the mold and put it on the grate, with the support to the top. Nitsche was baked like that.
Targeted at the meat puffs. I will make half in the molds, half on the wire rack. In short, the boom is looking for new recipes for miracles.

[albina1966]

albina1966 Well, of course, not a specialist in baking, very special! My asses are completely white and ugly. You have handsome tanned men! I want to try it without molds, on baking paper, at least you can turn it over. You will make the meat recipe. I'm glad that I liked the taste, otherwise I was worried

[Wildebeest]

Wildebeest, gorgeous fish! Where is the cooking process? The recipe in the studio!

What recipe? !!!!! Cleaned, salted, oiled the skin with vegetable oil, put it on the wire rack: 17-18 minutes on one side, and the same amount on the other side. The total holding time in the pan is 35 minutes.
If not for my dietician, then I would have spiced garlic and pepper. And already in a plate I would have poured lemon juice ... The mortality would have been complete.
Tomorrow we'll go to the store and stock up on the dip, then I'll cook it for myself separately, and that's what we finished off the leftovers.
The perch turned out to be sooo juicy inside, all the fish oil remained inside. The meat was already shiny.

[albina1966]

albina1966 Well, of course, not a specialist in baking, very special! My asses are completely white and ugly. You have handsome tanned men! I want to try it without molds, on baking paper, at least you can turn it over. You will make the meat recipe. I'm glad that I liked the taste, otherwise I was worried

Evik!
Made already with meat. Delicious. Pishnenky such.
Yes, what to do there, rolled out the dough. She cut the sheet into 4 squares.
Minced meat: I missed the finished meat in a meat grinder + fried onions + a little water.
Blinded rectangles. 6 fit. on a sheet of parchment. They are made very quickly, just like they are eaten.
Look, 2 left. I'm not very good with an eye. Puffs of different sizes.

🔗

Albin, did you bake on parchment, without molds? What's the best? I’m already defrosting the dough, now I’ll try to fill it with meat, how long did I keep it?

Albin, did you bake on parchment, without molds? What's the best? I’m already defrosting the dough, now I’ll try to fill it with meat, how long did I keep it?

On parchment, cut a hole in the middle, pour some water into the pallet. Slow fire. They are baked very quickly. While here I managed to send a message, one even got a little Google. Baking is better without molds.
At first I forgot about the water, maybe that's why I got a little charred. When she turned the pies, she poured some water.

Thank you! While the dough is defrosting in the tins, put the omelet

Albinka, mnogostanochnitsa, such a beauty. Well done. And when do you have time to eat? Or is someone helping?
And I did mackerel in our footsteps. So as I did for myself alone (my husband ate dumplings, but I don’t eat them), I made 1 fish and 3 potatoes. Delicious! ... There is no Fota, because it ate everything. The fish is really hot smoked. Another is marinated. Maybe she can take a picture. Yes, when I was making a fish, I put foil on the bottom. So more ponra me.
Virgos, did anyone make mushrooms? How do you like it?

Virgos, did anyone make mushrooms? How do you like it?

The mushrooms are very tasty! You can bake it whole, or you can make stuffed ones - generally super!

Albina Nice buns!
I, too, once tried to bake, even baked muffins, and then abandoned them.

Thanks everyone!
Nelya, I, too, when I make fish, I lay the foil. Already done 2 times. And my son asks every day. I'm afraid he'll overeat, and then he won't be able to look at her. Tomorrow I'll pickle again.
And the mushrooms are obtained as in castrika.

I could not resist, I also prepared the boats of the saddle. Vkusnoooo!

🔗

[albina1966]

albina1966, and the recipe? I sit, choking on saliva.

[albina1966]

albina1966, and the recipe? I sit, choking on saliva.

Nelchik!
Cook it, it's really delicious!
Cut the blue ones in half. You need to get the middle out of each half. Make along the edge and a few notches in the middle with a knife, but without fanaticism, so as not to pierce the base of the "boats".
Take a teaspoon with sharp edges and scrape the core out of the boats with a raking motion.

Then grate the carrots (one small - for 4 "boats"), finely chop the onion! 1 - not huge, medium), 1/2 of the eggplant core taken out, cut into small cubes. All this overcook, cool.
Make minced meat (how many I will not say, about 0.5 -0.4 kg), I have meat-pork twisted with onions.
In a bowl - minced meat + chilled refried vegetables + 1 liter. tomato paste, diluted in a small amount of water + salt + pepper + favorite seasonings (a little, I have "Torchin 10 vegetables".
You fill the "boats" with this, if it remains, you can put them in the form of cutlets or meatballs on the wire rack.
On top you make 3-4 mayonnaise "stripes", that is, you squeeze the mayonnaise obliquely onto the "boats".
You put a vodichka on a wire rack, in a tray, on a medium-weak light, in the process you can increase or decrease it, let it bake for 45-50 minutes, then sprinkle a little grated cheese and another 10 minutes. Mustache!
Bon Appetit!

Thank you, friend! There will be time to mess around - I will. I now have topical grape processing. In winter, you need to warm up with something.

Girls, wrote to the Baker asking for a separate topic for recipes for the Gas Grill. I would like to listen and not refuse

I went to cook stuffed eggplants according to Elena Sandu's recipe

Girls, wrote to the Baker with a request to allocate a separate topic for recipes for the Gas Grill. I would like to listen and not refuse

: Friends: It's high time to collect all the recipes to the heap. And then already tired of wool endlessly topic in search of this or that recipe.

And I am still the julienchiks in the "miracle".

Girls, I support you: ALL RECIPES IN ONE PUNCH-TOPIC.
My miracle is not leaving the kitchen now. I just didn't get to baking in it.
Why do you get juicy cutlets in a grill gas pan?
Of course, liquid must be mixed into the minced meat. In the frying pan, there is a strong heat immediately, which "preserves" our cutlets, and the cutlets are instantly covered with a thin film-crust, while the middle is not yet heated. The "canned" cutlet does not let the juice flow out. That is why our cutlets are so tasty and juicy.

Section created Frying pan Miracle Grill gas

[Wildebeest!]

Section created Frying pan Miracle Grill gas

Thank you.

Wildebeest! Tell me, please, are you cooking a miracle before loading the cutlets or are you frying right away?

I wanted to fry the cutlets on the wire rack, but they stuck in it.

My miracle is not leaving the kitchen now.

It is a pity that borscht-soups cannot be cooked there.
I also like something about her. Today, for example, the son wanted julne again (he had never eaten it before the appearance of this frying pan). I had everything ready for this dish in the cold. I threw everything into a cocotte maker and in 10-15 minutes everything is ready.
Otherwise, you would have to heat up the whole oven for one serving. Tin.
And in a miracle it turns out better.

Wildebeest! [/ B] Tell me, please, do you roast a miracle before loading cutlets or fry right away?

I must warm up the frying pan, drip a few drops of water on the lid, if it evaporates like crazy, then I put the food.
I watched on the Kitchen channel a series of programs from the master of grill dishes, and so, before putting the food on the wire rack, he recommended greasing the heated wire rack with any fat, then spread the food.
He smeared the grates with a cut of an onion dipped in olive oil. Of course, I don't remember the name of the master. But it was very interesting to watch the master class of this virtuoso, though later I was hungry in the middle of the night. ...... it's good that at least the smell did not come from the screen.

Gnu, thanks for answering.
Now I will do that too.

Today I cooked pork ribs with sauce.
This is a photo of just fried ribs.

And here my ribs are already in sauce.

I took pork on ribs, some of it was on cartilage. I cut it along the bones, so that each piece would hold on to this bone. She put it to boil for about an hour, did not salt the broth. Later, the broth and part of the meat were used for cooking cabbage soup.
Then I made a marinade for the meat: a little honey about 1 tbsp. l., soy sauce - 2 tbsp. l. and 1 tbsp. l. grated ginger on a fine grater. I put these ribs in this marinade and went to bed with peace of mind.
I put the ribs on the wire rack so that the side with the fat goes to the outside, because the heat is stronger there. We fry the ribs until we like rosy.
Sauce:
Cut 3-4 onions as I did and put them to stew in a pan with olive oil until it is transparent (do not fry). If the liquid evaporated, I added water, although ideally add the broth in which our ribs were cooked. You can splash in some dry red or white wine. When our onion becomes soft, add 2 tbsp. l. soy sauce, 3 tbsp. l. white wine vinegar, 1 tbsp. l. Krasnodar sauce, 1 tbsp. l. finely grated ginger. For those who like a sour sauce, lemon juice can be added. Stew this whole mixture for another 2-3 minutes in a pan and put on our ribs.
Krasnodar sauce can be replaced with ketchup or a little tomato paste can be added, but then you have to add sugar.

Wildebeest! So you make it a separate recipe, otherwise it will get lost, then it will take a long time to search.

Section created Frying pan Miracle Grill gas

Uv. Baker! Why not bookmark this topic with recipes?

I was hoping that the recipes would be highlighted so as not to look in the subject ...

Uv. Baker! Why not bookmark this topic with recipes?

Of course, I accidentally entered this topic, since now I have it in , but then, after reading your message, I pressed - and the topic was in my bookmarks.

I was hoping that the recipes would be highlighted so as not to look in the subject ...

And this should already be a volunteer who pulls out recipes from the topic with comments to them

Of course, I accidentally entered this topic, since now I have it in , but then, after reading your message, I pressed - and the topic was in my bookmarks.

And on top of me the button "add to bookmarks" does not appear, but only, I quote: "read", "Notify", "new topic", "new recipe", "vote".

And this should already be a volunteer who pulls out recipes from the topic with comments to them

If you explain to me a little how to do this,
then I can transfer the recipes within a few days.
Honestly - I don't know how it's done.

If you explain to me a little how to do this,
then I can transfer the recipes within a few days.
Honestly - I don't know how it's done.

Lenochka!