Ax porridge

[Potato pie will acquire a meaty taste and smell,]

Potato pie will acquire a meaty taste and smell, if the filling contains potatoes and onions, add coarsely grated carrots and pour over the filling with unrefined sunflower oil.
When we fry in vegetable oil, onions + carrots = always smell very tempting.

and I will subscribe.

And I subscribe, an interesting topic. 5-7 years ago I heard such a recipe for mashed potatoes, but it's not even a recipe, but I don't remember the details. And this is mashed potatoes and millet, we cook them together and crush them, but I don't remember what I diluted then. Either with milk, or with the same broth. But then I liked this puree so much. Does anyone do this?

[Ludmila]

Ludmila, we have a recipe on HP, drain porridge.

[Marina]

Marina, thanks, I'll take a look now

Porridge "Plum" (celfh)

Found

mashed potatoes and millet

very interesting, note

probably suitable for filling, because of the viscosity of the porridge, such a filling keeps its shape well

[Marina]

Marina,

[Irina]

Irina, I think it will work as a filling. And we are in the post with pleasure such a mess. Delicious.

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

And if you add another glass of herculean flakes and a couple of tablespoons of dry poppy or cocoa, and flavor with citrus zest, you get my favorite manna-herculean cake.
I make it in two versions: with poppy seeds and with lemon zest; with cocoa and tangerine zest - a little change, but the taste is different.
And yes, instead of "something dairy" I usually have whey, I also add citric acid 1 \ 2 tsp., I take less sugar and pour a couple of tablespoons of vegetable oil, but for more "dietetic" you can probably do without him.

Another economical recipe is the filling for pancakes made from boiled beef with rice. The trick is that first a piece of meat is boiled well, and then rice is cooked in this broth. When all the broth is absorbed, the rice gets a bright meaty aftertaste, only the meat should be cooked in a small amount of water, without spices and roots, because they interrupt the "meat spirit".
Then the meat is crushed in any convenient way (blender, meat grinder), slightly fried with onions, mixed with rice and stuffed with pancakes. And even if the meat in the filling is only 1/3 of the rice, the pancakes will taste meaty.

Well, perhaps the most favorite of the simple recipes - buckwheat with "mushrooms". Mix the boiled buckwheat with a lot of fried onions and simmer a little under the lid.
That's it, buckwheat with "mushrooms" is ready.

1. Remains of liquid from canned olives and peas. What do you think - can you put bread on it or pour it out?

Only yesterday I wrote in another topic that I marinated fish fillets in some water from olives (I made them in steamed film according to a scarecrow's recipe, only there was a fish instead of chicken), it turned out great, I liked it.
Next time I'll try to marinate the chicken breast.

And we never throw out broth from peas, we drink it, it is tasty and healthy.

[Crown]

Crown, will it not be difficult to write a recipe for manna-herculean cake (what and how much to put)? The roster interested

[Crown]

Crown, will it not be difficult to write a recipe for manna-herculean cake (what and how much to put)? The roster interested

Copied from another topic, see the details there:

Manna-herculean cake with citrus zest (candied fruits):

1 glass of whey (can be replaced with kefir / yogurt)
1 cup semolina
1 glass of rolled oats
100 ml sugar (not grams)
2-3 st. l.vegetable oils (if not too lazy to melt, then you can also creamy)
1 egg
1 tsp soda and 0.5 tsp. citric acid (can be replaced with baking powder, but I don't use it)
0.5 tsp salt
2 tbsp. l. dry poppy or 2 tbsp. l. cocoa powder
zest and / or candied fruit to taste (1-2 tbsp. l.)

On page 16 in the same thread, there is a candied fruit add-on for this cupcake.

Candied citrus fruits "lazy" for baking

Ha, I drink liquid from olives! As for the manna herculean cake, is it necessary to add liquid to the manna recipe? There, after all, the liquid is designed only for semolina.



I went to that topic, read it. There is not only a recipe, but also the subtleties of cooking. And I also found there an invaluable idea of ​​using a bread machine instead of an oven — I would never have thought of it! Well, thank you!

And I also found there an invaluable idea of ​​using a bread machine instead of an oven — I would never have thought of it! Well, thank you!

Yes, yes, the bread maker is a mini oven.
And it is very relevant at low volumes, high gas / electricity tariffs and in extreme heat.
Use it to your health!

As for the manna herculean cake, is it necessary to add liquid to the manna recipe? There, after all, the liquid is designed only for semolina.

No, no, there is no need to add liquid, a glass of whey is enough for 2 glasses of "groceries", and sugar, an egg and butter give additional liquid (I do it on vegetable).

There were photos too:

Manno is an oatmeal cake.
He's ... Top view.

Now I looked at the recipe for "cheap cake":

Cheap cupcake (Stеrn)

My manna-hercules cake turns out to be even cheaper - instead of kefir, whey, and less butter / sugar is taken, and ordinary semolina and rolled oats are comparable in price to good flour.
If that one is just "cheapest", then this one will be "cheapest".

about using a bread machine instead of an oven

The second life of a bread machine. do not throw away the unit if it can still work

Ira, thanks. But Galochka has a more universal idea. It allows you to use any vessel, not just a bread pan.

It allows you to use any vessel, not just a bread pan.

saw
Breadmaker-multicooker Redmond RBM-1910 # 209
Breadmaker-multicooker Redmond RBM-1910 # 190

I just have a way of not throwing the bread maker into the landfill, and then put any suitable container in it.

The forum and Temka are about Non-standard forms at Panasonic, the idea is suitable for other xn.

On the forum and Temka there is about Non-standard forms in Panasonic, the idea is suitable for other xn.

I went over the topic, where people only "perverted" in baking bread, but I also "dabble" in other products - meat-cereals-vegetables-yogurt-cottage cheese-pies.
With a certain skill in HP, you can cook as in a slow cooker.

I also looked at a Spanish topic like a forum member, she also prepares meat dishes in HP, but in a standard bucket.
So there are many options for every taste.

she also prepares meat dishes in HP, but in a standard bucket.

beautiful meat bread turns out in xn

I had hp a little earlier than multicooker, so I was very interested in recipes for hp then, meat, potatoes, meat with potatoes, I made chicken, it's more convenient than driving the oven,

We are already flooding, girls. Let's assume that the oven from the bread machine is the same porridge from the ax

I cooked drain porridge! First time in life! I didn't even expect it to be so delicious! My husband appreciated it too, said to cook regularly now !! Straight soooo delicious

Not quite budgetary, of course, but it cheapens the dish well.
Instead of bread and potatoes, I put minced cabbage in minced meat on cutlets, they say they are also delicious from zucchini. 1: 1, very juicy cutlets are obtained

Oh, what a good topic, thanks! I will be happy to follow and use

I will be happy to follow and use

you probably won't have to follow, Temka moved aside, but it's useful to use it

[Irishka]

Casserole

Put in a saucepan (now, when everyone has a multicooker, it is better to cook in it, of course) in layers (each layer is not higher than 1.5 cm): pasta (raw), potatoes cut into thin slices, and so on in several layers. Season each layer lightly. Beat the eggs, add milk, mix, pour over the pasta and potatoes so that the liquid is visible through the top layer. Bake in the oven.

I often cook pasta with cabbage (or as they are called - lazy dumplings with cabbage), but with potatoes ... either I forgot, or I really didn't cook !!!

Irishka, give me a hug !!!

I'll cook it for my own !!!

I'll cook it for my own !!!

Be sure to cook it, my favorite lazy recipe - if you take ready-made pasta and potatoes in cereal from a bag, you just have to fry the onions. Previously, I disposed of the leftovers of potatoes, now I got used to cooking without leftovers.
Or less lazy - then homemade pasta and real potatoes, and butter.

Girls, help with tips and ideas.
I prepare casseroles for the kid: yogurt, egg, rice or pasta, and corn polenta instead of semolina. Cottage cheese is not allowed. I don't always put the egg, instead of sugar I rub dates or a little Jerusalem artichoke syrup.
What to come up with besides dried fruits?
I didn't like the peaches on top.
Can you use bird cherry flour? Found a recipe for gluten-free bird cherry muffins, did it 3 times, damp inside. Is a bird cherry biscuit a miracle, or a burda?
Can you do with carrots?

I re-read the entire thread, many useful recipes. Well, rather interesting. I'll write my own, maybe someone will like them.
Meat broth without meat. It was also in the 90s. Came with a friend to visit a friend. She cooks borscht. The smell of meat is coming, but the saucepan is empty. I was also joking, saying that I hid the meat from the guests?



I wrote so much and only a part was sent, oops



She taught us how to cook this broth from an ax. In cold water, this is important. Put finely chopped onion and 1 or 2 tablespoons of sunflower oil and any fat. And bring to a boil over very low heat. This is also important. I don't know what's going on there, but the smell and taste of meat broth is obtained. I think for the slow ones who have it, a great option. But we cooked in ordinary pans. Maybe this recipe will suit someone.

For a long time we know that a very soup smell appears, as you start to fry with onions and carrots, and even without carrots, on sunflower Soviet oil.

For some reason, it is this combination that gives such a soup, almost meaty smell. With other oils and fats, this is almost nonexistent.

So, I think, it was the unrefined oil of that time that gave this taste.

a very soup smell appears as you start to fry with onions and carrots, and even without carrots, in Soviet sunflower oil.

Such a smell and taste is also obtained in ghee - maybe because ghee is essentially animal fat. After all, ghee is made on the basis of butter from a cow.

And the sautéing of onion-carrots is brought to the evaporation of the raw juice of the onion, which only improves the taste of the broth. Carrots sautéed in oil also improve the taste of carrots and make them healthier, since carotene in carrots starts to work when it comes into contact with fat, since carrots-carotene are a fat-soluble product.

All this together gives a gorgeous taste, color, richness, nutritional value, seemingly ordinary broth.
Without eating meat, I cook all soups, and stews, only on browned vegetables
Yes, and when cooking (or serving), it is great to add sautéed vegetables to the porridge, the taste changes for the better

Roasting (sautéing) vegetables - why do this?

[Irgata]

What a great theme, how could I not have seen it before!
Thanks to Irina Irgata for a tip.

I did many things (like all of us who went through the 90s), the gingerbread is still in stock.
Basically, I have not so much recipes as techniques.
I don't throw away almost anything, I have a fad on wastelessness and savings are already in the firmware. I will share, maybe something will suit someone.

for example, if I cook potatoes, then I make mashed potatoes either with the same broth, as Irina wrote in the subject, or with half milk. I add finely chopped garlic to the puree at the moment of cooking, then I can't really hear it, but it gives its own note. My mashed potatoes are "whipped", always airy.

If I boil mushrooms in the fall for preparation, then I freeze the broth, which is always surplus, and then make soup on it.
In general, I freeze any broths, if for some reason I don't use them right away.

In those hungry years, such things were still done - it seems, no one mentioned yet.
Processed cheese soup - in the original it was on noodles and potatoes, with or without fried, but you can make it from any leftovers, I often make it a cream soup.
That is, I cooked the remnants of cabbage (cauliflower is especially good), what I had there, at least one potato would be good too, and then under a blender and cheese curds there. And if you want something to fall on the tooth, then either potatoes, then, in pieces or, for example, frozen green peas.
All my life I have been making pancakes and pancakes without a recipe - from everything there is - the remains of sour cream, a little kefir, everything is fine and always works.
Mom also made cheese from cottage cheese, she had a hard one, she molded it into milk cartons and then cut it into sandwiches, like a real one.
I am now making processed cheese using the same technique.
Cheese-egg-salt-soda, melt and boil. The final consistency depends on the cooking time, you can make any additives.

If I

[Olga **]

Olga **, there is another useful topic
Little culinary tricks and secrets

What a useful topic, but just saw .... thanks!