111 Tortilla Chef 118000 Princess - Mcooker: Best Recipes

Marysya27

Accomplishment, Elena, Thank you
With or without Tortilla -
Lenochka, help yourself, please, you came first:

Baking machine Tortilla Chef 118000 Princess

But be careful My people spoke with the mantra: "How delicious!"

Cirre

Marysya27I am stunned by your creations

Marysya27

Friends go for a treat Cirre, Galina

Rituslya

Allochka, it turned out very cool! Highly!
I sit admiring and smiling like that Cheshire cat.
What a wonderful cake! All so loose, fluffy and with nuts! Mmmm !!!!
You always have such baked goods that
I always have a pancake in Tortillana.
Although ... Although today the omelet from eggs, milk and mayonnaise turned out well. Usually I pull it out right away, and then I dug in and let it cool a bit, so it also turned out very well.

Marysya27

Rituslya, Ritochka, welcome the mastermind

Tortillan "won't spoil the furrow" I'm glad he's in the ranks

Svetlana777

Quote: Completion

I guess it won't,

.. wow ... not well, it’s impossible, for me, Tortilla is vital, firstly convenient, and secondly quickly

although I do not cook as much variety as Marysia, but cooking in it is faster than in the LH and more economical. the same type of Ossetian pie with any filling 15 min cold and ready

Quote: Marysya27

Victorious tor-r-r-tic

Marysechka, super cake,

only somewhere in the action I met such a form ... twisted it and returned it to its place, and where now to look for it ...

so detailed, appetizing sho I wanted to cook myself,

Marysya27

Svetlana777, SvetochkaFor You, too, a piece of victory, so that the temptation does not disappear (well, with the hope that you will treat yours):

The form is as follows:

The form becomes not ideal, a little too big for Princess. We need a little subfix:

If you don’t find it, do not regret it too much. Maybe another will meet. If something appears, be sure to brag, please.

Svetlana777

Quote: Marysya27

For You, too, a piece of victory, so that the temptation does not disappear

what a bite ... damn it spit out straight, that's what you tease ... the night is almost here
Marys, the incision tempted me even more, I can feel how he is melting in my mouth, moist from the cream ... mmmm I love this, I'll go and drink coffee

Marysya27

Svetlanka, no need to go anywhere Everything is already ready

Svetlana, here, help yourself, to the cake
How I prepared for myself:

In a branded cup:

For Rita Victory

Rituslya

I found the poorest breast in my bins. Such nonsense that it's hard to put it in your mouth.
I wrapped it in roasting bacon and got ... Yum!
Yohu! For three or five minutes, just super!

Svetlana777

Ritawhat a yummy, why are you so tempting at night

Rituslya

Svetlana777, Svetul, it’s a late night there, but we’ve only had a late dinner.
In general, so sooo good!

Marysya27

Rituslya, Ritun, cool idea, mouth-watering dish, zealous hostess and good Tortillan

Quote: Rituslya

... it's still late dinner

He's the best breakfast

Rituslya

I, too, with cochletes. What I didn’t push into the minced meat: raw potatoes, and zucchini, and onions, and even more. It turned out very well.
I like the thermostat very much, because after frying the coclets quietly reached at low temperature until cooked. Very comfortably.

Svetlana777

Quote: Rituslya

It turned out very well.

Rit, well this is not the right word, they are just wonderful, they look sooo appetizing, I just see that they are juicy mmmm super !!!!

however, it's time to try making cutlets in it myself, although I'm not sure that such

Rituslya

Svetul, what are you doing ?! Do it quickly and fear nothing. I push everything into the stuffing, which requires disposal. I don't add the egg, but I try to bread it in crackers so that the crackers don't let the liquid run out. I don’t know if this is true or not, but almost always crackers save my coclet from collapse.

Svetlana777

Quote: Rituslya

I don't add the egg, but I try to bread it in crackers so that the crackers don't let the liquid run out. I don’t know if this is true or not, but almost always crackers save my coclet from collapse.

I never add an egg either, thanks about crackers,

Ilmirushka

Quote: Svetlana777

however, it's time to try making cutlets in it myself, although I'm not sure that such

Sveta, get it, get it!

eta-007

Rituslya, Rit, I think it's time for cutlets too. Sorry for the stupid question: do you grease the bottom before baking the cutlets?

Rituslya

eta-007, Svetul, I always grease. Without zeal, but I will always go through with a brush with oil.
And of course, the coclets should not be very large, otherwise in the process they fluff up and everyone strives to support the top cover.

eta-007

RituslyaThank you, Ritus! Now I will probably be honored. And then I have Tortilla the most unclaimed. The soup cooker works more often!

Marysya27

Girls, hello
Ritus, You have golden-gold cutlets
To support the "good beginnings" in the preparation of cutlets, it may come in handy:

Rituslya

I cooked pasta with Carbonara sauce.
Of course, I didn't cook pasta in Tortillana, but the sauce, yes. Very much our Tortillan is sharpened for all sorts of sauces!

Marysya27

Ritun, so tastefully watch I like pasta too. I haven't cooked for a long time While I eat "in my mind" and "to myself"

Rituslya

Allus, Thank you. True, that's great!
The volume just allows you to cook everything in a pile, and not spread it over a large surface.
Somehow everything is so compact and super rich.
eta-007, Svetus, why not use? It's a good stewpan. Small frying pan, but cool! Try it, Svetulik!

Marysya27

Ritushka, besides contemplation of the delicacies prepared by You, I am very glad to return of the "prodigal parrot" to my relatives ~~Penates~~ THEMES. And for Tortillan too
Hey everyone
Promised Timochkin pies with already prepared filling in the little Princess

I prepared a file in the Airfryer:

For the filling I took only the smaller one, cut it into small pieces.
In Tortilla I cooked a large onion with parsley:

Mixed, a little tired:

I made a test for half the recipe norm. Took a quarter of what was cooked. Rolled thinly (2-3mm):

And the second. Punching diameter - 9.5cm:

Workpiece:

Weight with filling:

She made a pie:

And the rest:

Since the dough is not a complete norm, I took two quail eggs for greasing:

Whipped with a fork. Greased the pies:

Baked cold: 15 'by 4; 5 'by 5 and 5'- stood.
View after 15 'by 5:

After 5 'on 5 and 5' - stood:

The dough shell is more tender than the oven shell:

Here is the bottom:

Incision:

* Frying pan after baking:

Bagels with sweet filling.

While the pies are baking, prepare the bagels.
From leftover and leftover dough:

Roll out a rectangle (dough thickness 2-3 mm). I got 24 × 32 cm:

We divide into 4 parts:

And each for 3 more:

Filling: strawberry jam + homemade twogg:

In an almost cooled (slightly still warm) frying pan, transfer the bagels and grease them with an egg:

Bake: 20 'by 4; + 5 'stood:

Layering:

Donets:

Incision:

* About half of the dough was spent on pies and bagels.
* Think baking pattern: 20 'by 4; + 5'-10 'stood, suitable for pies.
Have a nice tea

Quote: eta-007

... I will definitely try.

Svetochka,

Pavlena

I continue to master my Tortilla. Today I baked cutlets (it's more likely even pancakes) according to this recipe

Quick cutlets "Chicken curds"
(Mikhaska)

only made cod from minced meat. She baked for 4, five minutes on one side, then turned the Tortilla over and another 5 minutes, and when she turned off, they stood still for a while. It turned out such handsome men

Marysya27

Pavlena, really handsome Probably, there is no trace of it already Added to the piggy bank It's good that we made friends with Tortilla

Pavlena

No, there are still left, there are a lot of them, I baked 3 portions in Tortilla

and another portion of ugly in a frying pan on the stove

Marysya27

Pavlena, Len, and cooked on the flat side?

lana light

Quote: Marysya27

Timochkin's pies with already prepared filling in a little Princess

Marysya27, well, here's the ace !!! almost every day such enticing photos !!!
What awesome pies and bagels! Moreover, a detailed master class! Thank you very much! Although I cook something quite often in Tortilla, you directly charge me with enthusiasm to try something new, to expand the range so
I'm going to bake pies tomorrow. Here I will try Tortika for these purposes!

Marysya27

lana's light, Svetochka, Tortilla lived, Tortilla is alive, Tortilla will live! Treat and delight us with various goodies Delicious pies

Pavlena

Quote: Marysya27

did you cook on the flat side?

Marysya27, I turned on the Tortilla, dropped some oil and put the pancake cutlets with a spoon in the deep part, closed the lid. When she saw that the bottom was fried, she turned the Tortilla over. Further, they were baked on the flat side.

Ilmirushka

Here you girls are good fellows, everything is baked in Tortilka, but I have it ... all that is left is all in the matter, I don't throw away any crumbs or mugs. Here in the morning again a casserole: horns (yesterday's side dish was not eaten) with butter, with minced chicken and 2 eggs loosened, 15 minutes and the yummy is ready!

And this is in a quick way Lazy harapurik from Masha-ShuMakher
Khachapuri fast in a different manner in a contact grill VVK

Here you have reported, otherwise you will think that ~~I am not cooking anything, or~~ I threw the cake

Belka13

Ilmirushka, well, as always - beauty and deliciousness

Ilmirushka

Belka13, Olya, you know, I spoiled my self-love with Tortilla so much that I don't remember how and what I cooked without her, really. Well, Kuzinka, of course, and Shtebka are irreplaceable for me. I remember how it was all on the stove and NIZAFTO

Helen

Quote: Ilmirushka

NIZAFTO

Marysya27

Pavlena, I also cook in deep more often.

Quote: Ilmirushka

Here I have reported, otherwise you will think that I am not cooking anything, or I abandoned Cake

No, Ilmirushka, we will not think about it. You remember Tortilla with a kind word in other topics too. So we know - you too
Ilmirushka, please specify the time, volume and cooking mode for khachapurka. The recipe is cool, we'll put it in the cache.

Ilmirushka

Alla, here I’m such a sloven in this matter ... I remember exactly that I set the temperature to 3.5, but the time ... well, for 10 minutes, probably, then turned it over for 5 minutes, and in the disconnected state I stood for another 5 minutes ... And in terms of volume - everything is like Masha's.

Marysya27

Ilmirushka, okay, so let's write it down

Anna67

Quote: eta-007

True smell from her. Mom, do not worry!

Just in the freezer, a couple of mackerels are lying, I bought them to smoke or salt. I have never tried to fry them, I am afraid of the smell of any fish, but at work they said that it also smells differently when ready. What is it in the finished form?
I use a tortilla - constantly on the table, but somehow I don't remember anything, more often I work with an airfryer (mostly I bake potatoes or beets, less often meat) and a cousin. Perhaps it is more like a utilizer for me.
Yesterday I baked pancakes in a pancake maker, laid an overlap on the slightly greased surface of the tortilla, inside what was left - there was boiled potatoes with garlic and dill, mashed it with a crush, added chicken liver on top, which was fried in the cousin at that time, salt, pepper and on top again pancakes, the edges tucked at random and 10 minutes on a C grade. It turned out, I don't know what, probably pancake pie)))

Marysya27

Anna67, joyfully welcome With return to the topic It's good that Tortilla is in place Pancake pie is already in the piggy bank

Anna67

Marysya27, Thank you.
Well, where without a tortilla - it's compact and easy to clean.
I love to cook fish fillets in it. At the bottom, potatoes are sliced or even chopped with a peeler, fish, spices, onions, potatoes and cheese again. For some reason, nowhere are these potatoes so saturated with juices during cooking as here. Unless in a multicooker, but there is not the same size and temperature on the go, you can't change it so easily

lana light

NELP !!! Right now they brought me a couple of nutria home. When I come home from work, I will need to fry. What do you think, how long and in what mode is it better to fry?

Pavlena

Quote: Anna67

I'm afraid of the smell of any fish, but at work they said that ready-made fish also smells differently. What is it in the finished form?

Everyone has a different sense of smell. I feel the smells sharply, both pleasant and unpleasant, but the fishy smell is not unpleasant for me, for example, I do not like the smell of stewed pumpkin, and my mother loves the pumpkin, and considers the smell of fish unpleasant.
I also never cooked mackerel, I thought that it was only salted and smoked, and then I tried to bake it in foil in the oven, I really liked it, now I do it often. And in Tortilla it turned out well.

Marysya27

Quote: Anna67

where without a tortilla - it is compact and easy to clean.

Anna67, An specify and on fish, please, cooking mode
And with the Big Princess, how did your future relationship develop? I remember what her first charlotte turned out to be - a feast for the eyes
lana light, light, there is no experience with nutria at all, but I heard that meat looks like chicken. Maybe that will work:

And then there's the pies:

Pies with cabbage from Marysya (Marysya27)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=486218.0
Pies "on the brake" (Marysia27)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=471402.3480
Cherry pies "Wild cats" (Marysia27)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=494238.0
Cherry pies (lean) with sourdough (Marysia27)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=471402.0
Lenten pies with cherries. Lean dough in Panasinic bread maker (universal) from aunt (Marysia27)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=471402.4760
Rose trees (not GOST) from a gypsy (Marysia27)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=471402.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=471402.0

Anna67

Quote: Marysya27

cooking mode

Once again, I’ll start cooking, I’ll think about the regime, I didn’t pay attention - I either have raw fish or canned food, so I’m probably guided by potatoes and onions to a greater extent - as it began to be arranged according to the degree of softness, it’s ready. Probably also 3-3.5. At the end, I already move the temperature closer to the maximum so that it is fried and the cheese is browned ...

And it didn't work out very well with the big one - there are no eaters. I do something thin or requiring a large area in it - a package of sausages in dough, zucchini or "cookies" with cheese and pepper, rolling the dough over the entire surface into a thin layer (right in the pizza oven). I don't think about beauty, then I break the resulting cake into pieces and that's it. But somehow I don’t want to sell either - I’ve lost the habit of the stove in two years, it serves as a cabinet for me, I even cut off the gas.

Quote: Pavlena

my mother adores pumpkin, and considers the smell of fish unpleasant.

so I respect the pumpkin, and the fish only when it is ready. I have a difficult relationship with her and I don't like the smell, and it's difficult to clean. Today I have scratched on the perch, but the scales have not been peeled off so thoroughly. But I think it's not scary - I plan to throw it out altogether, disassemble the pulp and hold it in the marinade (onion + carrot).
So I'm thinking, will I have enough tortilla for a marinade for three fish, or put a tortilla in my cousin?

Marysya27

Anna67, I have kept it as it is for now, and then please specify the time and mode with fresh fish
It's good that both Princesses stayed. I was afraid that you would sell, but you, judging by the photo, have a good copy
Not knowing the size of the fish and the planned amount of marinade, I think that Kuzinka will interfere.

Anna67

Marysya27, but how to say, there is not a single room left without kitchen equipment)))

Marysya27

Anna67, so what a technique! It's a sin to refuse