Ax porridge

[Meat flavored cutlets]

It seems to me that this is a necessary topic now and especially here on our forum
Why?
Because hard times can come for various reasons, both in a single family and in many families at once

Why especially here with us?
Because in hard times there is no room for error, you need to feed your family with a SUCCESSFUL DELICIOUS "AX COOK"
And it is we who together can cook such porridge for our families and teach others.

And a well-fed, satisfied person will find a way out of a difficult situation faster - a well-known truth

Let's share the most successful dishes

I offer many times tried by me

Meat flavored cutlets

The point is that this combination is delicious:
300g minced chicken
half a cup of leftover oatmeal
bow as you like
spices, salt - according to your taste

3-4 large slices of fresh bread crumbs by Admin recipe - the feature of this dish
Admin offers these crumbs for splendor, and you can also increase the total mass

two frying pans will turn out exactly, and the taste of meat is present
For dessert, very important for children, Omelkin "Bulgarian Apple Pie"

I'll take a photo later
I bake it not with milk, but with whey, I add any berries, frozen
the main thing knead more abruptly.
Knead in a separate bowl, then put (do not pour) into a multi pan and bake
Children are happy

: girl_cleanglasses: I think I have something to share too
An option for how to prepare a pie filling so that it is cheap and cheerful:
Well, I don't like boiled carrots and pies with them, respectively, BUT ............... If you mix crushed boiled carrots with chopped soaked dried apricots (!), I can safely argue that no one has ever will guess that the hostess's roof has not gone a whole "bucket" of dried apricots in the pies to put the Filling takes on the taste of dried apricots alone, neither color, nor taste, nor consistency without giving out the truth. I have never guessed that my "dried apricots" in a garden bed Choose the proportions to your taste, since the varieties of carrots and dried apricots are different, respectively, and they are more or less pronounced to taste. I sometimes even do 1: 5 (dried apricots: carrots). I like toppings in pies a lot, and this method helps a lot to reduce the cost of the final product. A lot, tasty, cheap, beautiful

During my student years, my friend and I respected such a "Bankrupt" cake:

2.5 cups flour
1 cup of sugar
1 tsp soda (pay off)
2 tbsp. l. sunflower oil
2 tbsp. l. any jam (better not thick)
1 glass of strong tea

Mix flour, sugar, soda thoroughly. Add jam, butter. Stir and dilute with tea until smooth (you may need a little more than 1 cup of tea). Bake for 30-40 minutes depending on the oven.

And I'll share the chocolate pie filling.
Boil the beans until cooked and knead in mashed potatoes. Then add sugar, cocoa and a little butter to taste. Mix everything well and the chocolate filling is ready. No one will guess that it is made from beans. You can take any beans, but if there is white, then it is better.

COLD - we buy pork skin on the market, it turns out cheaply, for example, kg, 4-5 pork ears, the most sinewy meat is possible with kg - any, and we cook as usual, and an hour and a half before the end of cooking we add 3-4 chicken breasts and cook until readiness. We punch everything in the bowl of a food processor, add garlic, spices to taste and pour into containers. It tastes just like sausage and the consistency is dense - pork skin gives such an effect. Chicken breast * ennobles * the taste. Very budget friendly.

Already added the topic to my bookmarks. Very useful information.
I myself can recommend a pseudo-meat filling for pies. Boil the lentils, fry the finely chopped onion with 2-3 chopped garlic cloves. We connect. Salt, spices to taste. With this filling, simply wonderful fried pies are obtained. By the way, it will do for a post.

These are my recipes:
CUTLETS "NOT FISH NOT MEAT"
Chop 5-6 onions into small cubes, stir with 3 eggs, add a little flour, salt and pepper. Fry in a frying pan with a spoon. Then stew with gravy: fried onions, tomato paste, water.
No one can determine that it is fish or meat!
Cabbage Schnitzel.
Cut a stump in cabbage and cook in water or microwave (in a bag). Divide the leaves and cut out a thick vein. Salt and pepper each leaf, first dip in flour, then in an egg and fry in sunflower oil in a pan. Very tasty but not dietary :-)))

Recipes from the Hungry 90s:
1) Hercules cutlets
1 tbsp of chicken broth boiling water - pour 2 tbsp. hercules. When dispersed, pass through a meat grinder, add 1 egg (or 1 tablespoon of egg powder) and finely chop the onion. Stir to form cutlets. Fry in vegetable oil.
No one ever guessed that there was no meat there!
2) Cut black bread into toast, spread with any minced meat (meat, fish, vegetable). Heat a frying pan with butter (lard). Fry with the minced side first.
3) Drying stuffed
Soak dryers in milk (or water). Put on a greased baking sheet and stuff with any minced meat. Bake.
4) Boil the potatoes in their uniforms. Clear. Fry in large pieces as it should. Fry chicken offal (or fish) separately. Separate the bow in large rings. Place on a dish in layers.
5) Boil wheat porridge in water (1 tbsp. Wheat groats, 2 tbsp. Water). Fry coarsely chopped onions with any mushrooms. Put the porridge in a plate, onion with mushrooms on top.

And in the hungry 90s we often boiled a pork head (it was sold without fat cheeks and ears, and if it was whole, then with a tongue), we chose bones - and in shape. It turned out something like boiled pork with skin.

[bacon]

Cook wheat porridge in water (1 tbsp. Wheat grits, 2 tbsp. Water). Fry coarsely chopped onions with any mushrooms.

And we cooked millet porridge on the water with a cube bacon... At the end, crushed garlic was added to the still hot porridge. The taste and aroma of that porridge was crazy. And there was no need for meat
I sometimes even miss such porridge

mannik - a glass of semolina + a glass of something dairy (freshness is not important) + half a glass of sazar + 1 egg + 1 tsp. soda (do not extinguish), stir with a spoon and bake for 25-30 minutes))) very tasty

I thought that such a Temka has long existed on our forum
"Student gingerbread": fry dried bread in an egg with milk (you can just in an egg)
Quickly what came to mind

mannik - a glass of semolina + a glass of something dairy (freshness is not important) + half a glass of sazar + 1 egg + 1 tsp. soda (do not extinguish), stir with a spoon and bake for 25-30 minutes))) very tasty

I know a little differently: flour, semolina, sugar and sour cream - all in a glass. No soda.
from myself I will add cabbage pancakes - in a chopper, break through cabbage 300-400 grams and one carrot (pre-cut into washers), and then, like in potato pancakes - salt-pepper-egg-flour - excellent vegetable pancakes, fry in oil (olive, sunflower, corn)

In the student 90s, meat and vegetable cutlets were often practiced:
- beets 1 pc
- potatoes 1-2 pcs
- onion 1 pc
- egg 1pc
- bread
- 1 clove garlic
- meat from one leg (in those days, from the leg of Bush

Everything in a meat grinder and 2 frying pans of cutlets guaranteed

Then, on the Bush bone (which remained after cutting off the meat from it), they cooked a bag soup.

"Student gingerbread": fry dried bread in an egg with milk (you can just in an egg)

... or just in water, and serve with sugar ... my father's nanny called it "poor students"

[Tyurya:]

Tyurya:

water, onions, carrots, potatoes, boil everything, when boiled in a boiled soup add a raw egg and mix intensively.

Oh, I also remembered my favorite recipe from the hungry student 90s:

1. 5-6 my potatoes, put in a uniform in the oven and bake. Thus, one more hare was killed - warmed up, since heating was not always important in those days.
2. After baking, cut each into pieces
3. Separately make the following sauce: salt, ground black pepper, 2-3 cloves of garlic, crushed in a garlic press, pour preheated to 100g. sunflower oil.
4. Mix the potatoes with the sauce - it's just delicious. I write straight and wanted to

Grooming:
1 tbsp. jam (can be candied or slightly sour)
2 tbsp. flour (2 grade is possible)
1 egg (or 1 tablespoon egg powder)
soda 1/2 tsp
Mix, bake for 30 minutes.

In the hungry 90s we often made sprat cutlets.
- carrot
- onion
- potatoes
- hercules
- garlic
- pepper
There were few sprats, and more vegetables, they were from the garden.

tyts with an essay as usual

[Masha]

Masha, thanks for the tomato sprat!

I used to love sprat soup in tomato sauce, it was cooked only in the country, it was so sincere. And now it has cooled down, apparently the last time an unsuccessful sprat hit.

Here's another recipe from any leftovers.

CHICKEN CANDIES - soak a glass of rolled oats for at least 3-4 hours in water or milk (whey) - in 1.5 glasses, soft rolled oats are desirable, not soup. If the rolled oats are still hard - break through with a blender after soaking, in order to * pull out * all the same herculean stickiness, drive in an egg, mix well with 0.5 kg of minced chicken, salt and pepper to taste. The dough should be slightly thicker than for the pancakes. To make it easier to get the desired consistency = minced meat first, then + egg + Herculean nyasha (let it stay, you can always attach it. In the dough ...). Fry in a pan like pancakes, putting the resulting dough with a spoon,
on both sides, under the lid - it turns out juicier, without the lid - it is fatter - the kids are more. The amount of minced meat can be increased - but this is for the rich

I'd rather like to fry some vegetable cutlets. I really respect such dishes. We have to plan for the weekend.

Not the same sprat in tomato today and canned fish - fu, byaka - buttery as in Soviet times. Everything is in some kind of incomprehensible * actually, whose juice? * I remembered the favorite recipe of the first years of my married life - my mother-in-law taught, God grant her health, a pie made from an ordinary non-rich yeast dough with a gorgeous filling - raw potatoes, cut into circles, onion rings and on a large sheet of the oven 2 cans of canned fish oil - herring or horse mackerel.

I used to love sprat soup with tomato

I used to love sprat soup with tomato

oh killer
I remembered that we also cooked fish soup from capelin. It turned out so fragrant with fat rings in a plate.
All-yo-yo, went to be nostalgic

All-yo-yo, went to be nostalgic

you, that, be careful, it tightens ...

be careful, it tightens ..

: doctor: hinting?

If you decide to make mashed potatoes, but there is no milk, use the resulting potato broth, BUT for taste, add a few tablespoons of mayonnaise and grated cheese, which accidentally: girl_pardon: was lying around in your refrigerator. Better yet, if it is sausage cheese - budget?

It was very difficult for us: we mixed flour with salt and water like on dumplings, rolled out, cut out mugs with a glass, boiled them in water (like dumplings), then caught and watered them with a strawberry five-minute parcel sent by our grandmother (delicious). And they borrowed flour from neighbors, they were given out for rations to dad.

It looks like on the forum Irin A LOT ... the name is somehow not common among the people, but here ... it's nice

so as not to accuse me of plagiarism. I ask you to note that in my chicken pancakes there are more water than in Nimartin cutlets, which means they are more budgetary, God forbid, that we need these recipes only for a variety of table ...

I read and remembered how I baked bread, without recipes, just yeast dough in the oven.
And often they save shingles, dumplings, tender cutlets. I make "tender" cutlets from chicken, pork, fish. There are options on the site, but I saw it on TV for a long time.

add a raw egg to the boiling soup and stir vigorously.

This was cooked in kindergarten, only in meat broth. Called "Curly Soup"

we mixed flour with salt and water like on dumplings, rolled out, cut out circles with a glass, boiled them in water (like dumplings)

We also squeezed these circles in the middle. And they called it - bows.
Oooh, poverty-poverty ...

Called "Curly Soup"

I’ll crawl with my cheaper food We cook broth on chicken bones - before the bones themselves were extracted from the chicken, so that there was soup and chicken dumplings for the kids, but now chicken parts are for any request, we fill it with a bit of onion - do not overcook, just cut thinly and add 1.just wheat grains, previously called like * artek * and * pioneer * or 2.to date - I really like * a mixture of 5 cereals * not in a box, but just in a bag - a little - a handful of a liter saucepan, cook until the onion and crumbs are ready and add the egg shaken in a small amount of broth! We boil it, turn it off, call the husband who is tired of sniffing and And here's another - rip off the meat from the bones, rip it off into a soup, it makes it even curlier. My broth is often prepared in advance - from any bones, and even tastier from a mixture of different bones - beef and chicken bones love each other very much - now slow cookers help a lot with this, I filter the finished broth and into the refrigerator as the basis of any quick soups - a lifesaver

cabbage pancakes - punch 300-400 grams of cabbage in a chopper and one carrot (pre-cut into washers), and then, like in potato pancakes - salt-pepper-egg-flour - excellent vegetable pancakes, fry in oil (olive, sunflower, corn)

and if you add kefir and fry not pancakes, but more pancakes, and smear with mayonnaise with garlic, and even put chopped tomatoes between them (pancakes) and in the refrigerator for a couple of hours! In the summer, this snack cake is very popular in my family.

Oooh, poverty-poverty ...

this is a simple life ingenuity, a notion, a desire to bring joy to loved ones by diversifying their menu - just think, nowadays ravioli-arugula = dumplings and a salad with radishes and sour cream = OUR

[Irsha]

Irsha, we are talking about difficult life situations when you have to survive. Sometimes it is really necessary to feed children with "porridge from an ax", but at the same time it is also desirable that they do not notice how difficult it is ... Most of those who survived the hungry 90s remember and understand this well.

Suddenly I remembered: my mother cooked fish soup from salted herring. I should try.
You can also fry salted herring. Also going to more than one year. And I'm also going to fry fresh cucumbers. There are many plans, but everything is like a dancer.

* Fake bunny baked in a bread maker * from DonnaRosa already from the recipes of 2010 - a wonderful recipe, only I have a * bunny * even more fake: victory: In general, it was in the hungry 90s, when there was really no work, but they were delayed at work wages for a long time, especially since we live in a small town, where in Soviet times there were many enterprises transferred to the Great Patriotic War in our Trans-Urals, and during perestroika everything collapsed, as elsewhere .. But we are not talking about that now - So - it is oat flakes that have become a lifesaver for many - they have a neutral taste, add a little tasty and oatmeal will not let you down - it will replace both an expensive egg and meat! And without making the sour, unhappy face of a wretched, deprived aunt's fate, FEED your family with pleasure! PRO ZAITZEFF - used to bake in the oven in a greased with oil and generously roasted saucepan.chichas, caneeshna, in a bread machine - 1 kg of any minced meat, I prefer lean beef or chicken - they still have natural stickiness, a bag of cereals * 5 cereals * or just 400 g rolled oats, soaked in a glass of water for 3-4 hours, onions - garlic if desired, salt-pepper-spices to taste. And we stir, VERY carefully we punch the minced meat so that it stops sticking to the mixer and let it lie in the refrigerator for a while, according to the advice of Blumenthal Heston, the salt * will stuff * the meat. And for an hour and a half either in the oven or in hp. We also oil the bucket of hp, dry it, sprinkle it with croutons on top. 1! Yummy 2! Convenient - like a large cutlet, but you don't need to stand at the stove 3! Beautifully - cut into chunks as it cools - men like it. By the way, if the minced meat turns out to be watery - add bread crumbs - the minced meat should become thicker than on the cutlets. A bit verbose, but a recipe might come in handy. ahh !!! I forgot - on the advice of a Spanish girl from the topic * Cooking in a bread maker * Be sure to cover the HP bucket with the minced meat being prepared with a small silicone mat

My husband is a meat-eater and all cooking is tied to a lot of meat. I don’t recognize bouillon cubes in principle. BROILLON PANCAKES - broth is better than beef or chicken 0.5 l +1 egg + 1 large onion, chopped not so finely as thinly, garlic is not necessary, salt and pepper to taste and if time permits, let the dough stand - the gluten will break, otherwise one egg maybe too small ... Bake like ordinary pancakes. The taste is interesting, meaty because of the onions, and if you put a little carrots in the dough, then it is soup

[Irsha]

Irsha, decorate these meat pancakes with a separate recipe

There is nothing to photograph, and without photos, the empty text does not look in our advanced time, Blintsy are the most ordinary in appearance

What about flour?

Yes, like flour on pancakes, who bakes how -. who loves pancakes thinner, who loves thicker. Well I just told the way. By the way, you can bake thin pancakes, if the dough stands == but we must remember that the basis is meat broth - we do not keep the pancakes warm

I looked through the search engine * LAZY DUMPLINGS * girls everywhere offer recipes, so to speak, from the original source - that is, the dumplings are large and mostly stewed in different sauces. This is fine, but here we only need * an ax * - I WANT TO SLIP THE HOT, BUT NOT SOUP - again the basis of our duty broth from little edible meat parts + thinly chopped onion + a handful of lazy dumplings = quickly cook, pepper and don't tell my husband there was not enough meat, but simply - you haven't eaten anything like that! == Lazy dumplings == dumplings dough, minced dumplings, but not liquid. Roll the dough into strips 5-6 cm long. 3 wide, smear them with minced meat, rolls the rolls along the long side, pinch the barrel so that it does not roll out. With the presence of a dough rolling machine, the process turns into a pleasure - I rolled long strips, cut them into pieces and here they are - small rolls are ready. In the freeze, they are convenient as well as simple - (as one man put it on the same culinary forum) - * hardworking * dumplings. Well this is a way since Soviet times, when you sculpt dumplings industriously - but the dough is too much, and the mince ends .. one more hawky porridge - for our dogs - HOMEMADE SOCCENCE DOES NOT WANT TO EAT Porridge, BUT MEAT ON IT DOESN'T EAT ! - and good dry food too - we make a dough - a mixture of various cheap cereals of barley, buckwheat, wheat, cereal flakes, oatmeal is required for viscosity, soak with water (or unnecessary milk, yogurt, whey, broth) about a glass of cereal on a glass of liquid - at night .... for example. Then + a little salt, a little bit of anything other than Pork fat, the cheapest flour, semolina for viscosity, meat and bone meal (they sell in pet stores) - for example, for 3 liters of dough, no more than 0.5 cups, stir. The dough is thicker than for pancakes, almost like on a ciabatu, and spread with a spoon in heaps on a tar, flatten. Baking - WILL BE SPREADY ... The baking time depends on the cereals - about 1.5 hours.It turns out homemade * chappies *. Domestic small dogs often refuse porridge (and they do it right - they are predisposed to eat food in pieces), but they can chew on such cakes in a hunt and stuff them into ethno dough for any inconvenience and are stored well in a fabric bag - they dry themselves quietly if the portion is not large - we bake like pancakes in a pan under the lid with a minimum of fat

You can also fry salted herring. Also going for more than one year

This is the most powerful thought.
I remember in a hostel in a university in St. Petersburg Vietnamese fried her.
HOW I was glad I remember that I did not live there .. but could go home .. what a smell ...
They / Yellowskins) were severely beaten.
Often. But they fried anyway 6-)
I am writing this about the consequences of FRYING herring :-)