Cooking recipes. Lost recipe!

Hello girls!
I immediately asked. Today on NTV-Mir there was a program that Porechenkov leads and it is called "Culinary duel". One of the participants prepared a rather original chicken recipe. And the dish was called: Chicken with oranges. "Oranges are served there as a side dish, having previously fried. And the chicken is prepared unusually. Ready-made chicken, fried, is dipped in this sauce, and then rolled in small crumbs from dried bread, which are made independently ( not crackers.) I was especially interested in the sauce: yogurt + mustard + something else. In general, if anyone had time to write down or are simply familiar with this recipe, please post it.

The gingerbread is probably modified from this ... everyone makes a sauce in their own way, I still love chicken with prunes in French ...

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Category: Hot dishes -> Poultry dishes -> Chicken
Oh, the oven !, oh the oven! And I want to fly ... - aria of a chicken from the opera "CHICKEN STORIES"

Ingredients: chicken leg, orange, granulated sugar, garlic, spices.

In general, the culinary duel will be repeated on Tuesday at 9.00

Thank you kleskox35 for responding.
I, unfortunately, write down on the computer. I cannot transfer. Yes, and I can't write it down (9 o'clock Moscow time is our 10 o'clock) On a weekday at this time I'm at work.
A very interesting sauce was offered. And technology too.

Maybe this will help you ?: 🔗

Maybe this will help you ?: 🔗

Thank Caprice You, as always, with practical specific advice. Though with a delay, as I understood, but in a week on this site I will be able to see this recipe (at least its ingredients).

[Chicken envelopes with orange in grapefruit sauce.]

Certainly not the topic, probably, but there is a very interesting recipe.
Chicken envelopes with orange in grapefruit sauce.
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I really want to cook, only my hands do not reach.

Girls! Many thanks to all for the proposed recipes. I took everything to my collection: maybe someday my hands will reach it.
But what interested me yesterday in THAT recipe, so that according to the technology, already READY chicken is dipped in an INTERESTING sauce and in SELF-PREPARED CRIMBS. Oranges are served there as a side dish. To be honest, they are of the least interest to me. Yak seems to us - tse vzhe konyky. I just looked at this recipe with a very mercantile look: sometimes you cook the thighs-thighs, eat - do not eat, and on the second or third day they no longer eat (I eat everything myself so that it doesn't go to waste). And then, perhaps, they can be given a second life? You look - they will think of something new, fresh from the ground they bungled !?

Gingerbread there, I remember exactly the breading - homemade crumbs were mixed with grated cheese, in a mold and in the oven, and as for the sauce, yogurt + mustard + seems to be chopped greens.

Gingerbread there, I remember exactly the breading - homemade crumbs were mixed with grated cheese, in a mold and in the oven, and about the sauce yogurt + mustard + it seems chopped greens.

This I well remember how cleverly a peasant made crumbs from dried bread. I also thought that ready-made large crackers would completely replace this hassle. But the chip was still in the yogurt sauce.
Nothing. I think in current. this week they will have a full recipe with a description on their website.
Whoever is the first to track down - drag him here to Temka. It will be useful to everyone.

So I decided to create such a Temko! To help sclerotic people like me, who read, read, and then lose what they have read and begin to torment the moderators (like me), where they say this recipe, take it out ...What if someone knows where to read it again? After all, anything can happen, and maybe the author will respond ...

I'll probably start ... I read about something that MUST be baked using pancake flour, read it, liked it, went for pancake flour, bought it, as usual, came home and forgot what, but where. Maybe someone came across or even baked ? I send you back for a reward! Sincerely yours, ShuMakher

The topic is very good, I even wanted to suggest that the moderators do this, I met on another site who, who lost something, help everyone.
And on your question I can't find, there were muffins with tuna, there was pancake flour, but maybe it's on another site.
And I don't like the search now.

[SKATE]

AAAAAAAAAAAAAAAAAAAAAAAA AAAAAAA! Found !!!!!!!!!!!!!!!!!!!!!!!!!!
Here are the first fruits !!!!!

SKATE Special thanks to you !!!!! It's not tuna, it's salmon! And these are SALMON CUPCAKES from Chuchelka!
Prize to the Skate Studio !!!! I went to poke the button "Thank you"

the second time I'm losing the apple pie recipe. There sugar is fried with butter, then there are apples and puff pastry. The name is the reverse of the pie, or maybe not. Help pliz.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=28793.0
this?

oh thanks it

Girls, here in other topics they remembered Roshen, and I remembered Roshen's Cappuccino cake. Did you eat this?



Of course, by eye I tried to make a similar one, but still, can anyone have other recipe options?
He is very much to our taste!

[here]

Question to everyone, looking for a recipe for Russian Christmas gingerbread, details here

somewhere I met that there are recipes for losing weight with agar, tell me where, plizz

Go to Alexandra's blog

Girls, help. I can't find a recipe for an ordinary sour cream. Now I put Tortyzhkin biscuit in a slow cooker, by the way, how long does it take to bake? But how much sugar is needed for 500 g of sour cream and is it not a lot of sour cream? And how to beat sour cream first, then add sugar or all at once?

for 500g sour cream 1 glass of sugar. Beat adding sugar little by little. Only 30% and more sour cream is whipped until thick

Thanks to the summer resident, she went to water the tree.
I have sour cream 42%

Thank you, ShuMakher! I often look for recipes and it will be great if I find this Temka right away to ask.

Thank you all for your help. That's what I did

Girls, tell me, maybe someone knows the recipe for marinated mussels with lemon juice, as in the bazaar.
I just bought frozen mussels in a fish store, and in Odessa in the summer I tried pickled ones, well, sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo between between us and my child.

Pickled mussels
Section: Mussels, scallops, oysters

For the recipe you need:
- mussels - 1 kg
- dry white wine - 175 ml
- garlic (crushed) - 1 clove
- olive oil - 120 ml
- lemon juice - 50 ml
- chili (coarsely ground) - 1 tsp.
- spices (ground) - 1/2 tsp.
- Dijon mustard - 1 tbsp. l.
- sugar - 2 tsp.
- salt - 1 tsp.
- dill or cilantro (chopped) - 1-2 tbsp. l.
- capers - 1 tbsp. l.
- black pepper (ground) - to taste.


Scrub the mussels with a stiff brush under running water to remove any sand from them. Remove beards from them. Pour wine into a large refractory saucepan, add garlic and black pepper. Boil. Place the mussels in the wine and close the pan with the lid. Reduce heat under saucepan and cook, stirring occasionally, for 2-4 minutes, until shells open.

In a large bowl, stir well the olive oil, lemon juice, chili pieces, spices, Dijon mustard, sugar, salt, chopped dill or cilantro, and capers.

Discard any unopened mussels. Use a sharp knife to remove the remaining mussels from the shells, leaving the shell halves for serving. Place the mussels in the marinade. Stir, cover and refrigerate for 6-8 hours, stirring occasionally. With a teaspoon, put the mussels with marinade in half of the shell, spread out

From the site Cooking. RU

Two more options:
You will need:
Mussel meat - 500g;
vegetable oil - 1 tbsp. l .;
1 onion;
vinegar - 1 hour l .;
parsley;
pepper, salt.

How to cook:
Boil mussels, mix with finely chopped parsley and onions, salt and pepper, season with a mixture of oil and vinegar.



Prep time: 50 minutes
Cooking time: 10 minutes

Ingredients:
A pound of washed mussels;
Chop 2 cloves of garlic;
Chop 1 onion;
6 tablespoons fresh chopped parsley
1 bay leaf;
a pinch of dry thyme;
2 glasses of white wine;
3 tablespoons of butter.

Preparation:
1) Wash the shells of dirt and leave the shellfish in water with a spoonful of flour for half an hour - this will allow the sand to escape. Clean mussels from barbs, fibers that connect live mussels to the shell walls. Use a vegetable knife. It is better to get rid of mussels with damaged and non-closing shells. Set aside.
2) Chop the onion, chop the garlic, combine them in a large saucepan with 4 tablespoons of parsley, cumin, add bay leaves, wine and two tablespoons of oil. Bring to a boil, then reduce heat and cook for 2 more minutes. Place the mussels in a saucepan and close the lid. Cook until shells open (3-4 minutes), do not overcook. After that, remove the mussels from the water and place on plates.
3) Strain the liquid your seafood was cooked in and pour back into the pot. Add remaining butter and parsley and heat until butter is melted. Pour the resulting sauce over the mussels.

Site Sovetsdam. RU

My grandmother (Khmelnytsky region), in addition to kuti for Christmas and on memorial days (there were still many other obligatory dishes), also cooked "sweets" - fried yeast donuts (unsweetened and without filling) and they were served with a gravy of prunes and flour.
Maybe someone knows how exactly this gravy is made?

Dear girls!
Wise advice is very necessary.

I have several cardboard boxes of cranberries on my glassed-in balcony. I make fresh fruit drink from it without cooking, but I would like to find some more recipes for using this valuable product.
Just do not offer to freeze everything in one fell swoop.
Thanks in advance for any ideas!

Here are some great cranberry baking recipes from Ayn

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[Cranberry juice with pulp]

Recipes from the Internet:

Cranberry juice with pulp
- cranberries - 1 kg
- sugar syrup - 2.5 l

Sort the cranberries, rinse, crush with a wooden pestle in an enamel bowl, heat up, and then rub through a sieve. Mix sugar syrup made from water and sugar with cranberry puree, heat the mass to 60 - 65 degrees C and pour into jars (or bottles). Sterilize in boiling water: 0.5 L jars and bottles - 20 minutes, 1 L - 25-30 minutes

Cranberry juice
Prepared berries should be sprinkled with sugar at the rate of 1 kg per 1 kg of berries in an enamel bowl and put in a cool place for 14-16 hours. The resulting juice is drained, and the berries are poured with hot 30% sugar syrup in an amount equal to half the volume of berries, that is, 0.5 liters of syrup per 1 kg of berries. The berries are infused with syrup for 4-6 hours, then the juice is drained, and the berries are pressed.
Mix all portions of juice, put on fire, bring to a boil. During the preparation of the juice, remove the foam with the remaining pulp that has risen up. Pour the heated juice into a prepared container and seal it

Cranberry drink:
knead a glass of cranberries, pour 1 liter of hot water, steam on a slow fire for 3-5 minutes, add 2 tablespoons of honey, insist 1-2 hours, filter.

Cranberry Jam:
cranberries - 1 kg
water - 400 g
sugar - 1.5 kg
Cranberries are carefully sorted, removing damaged, darkened, dried berries and other impurities. Selected berries are washed with cold water, allowed to drain and cranberries are blanched in boiling water for 5 minutes. Blanched berries are poured in hot sugar syrup and boiled until tender in one go.

Add a little bit wherever acidity and taste are needed. I love adding to meat rolls, cottage cheese and just pancakes.

["Hangover" lemon or cranberry cake]

"Hangover" lemon or cranberry cake

What about cranberry mousse ?? And delicious, and beautiful, and the kids cracking on both cheeks !!!

[Alexandra]

Alexandra, thanks, great recipes! I definitely use everything.

kolynusha, outlined.) But while the cranberries are still "alive", I just knead them with a little sugar, fill them with water and filter them. It turns out a very tasty drink, completely natural in taste.

Stеrn , this cake will be my first in line! I once baked one like this, and it was awesome, but then I lost the recipe.

Admin, thanks for the idea! Never added cranberries to meat, but it should probably be good.)

Aunt Besya, and a regular mousse recipe from the Internet? I saw this, but I was afraid to try at my own peril and risk. It won't be sweet and sour semolina porridge?

[Amiga !!]

Amiga !! I haven't seen it on the Internet, or rather, I haven't looked ... But I think that the recipe is ordinary. The main thing is to beat well on ice (or in cold water) !!! Who does not know, then will not think that there is semolina!

[Aunt Besya]

Aunt Besya, persuaded.))
Tomorrow I'll go buy semolina.)

I can't find a topic where they told how to ferment cheeses at home (and just cottage cheese and processed homemade) and the funny thing is that I unsubscribed there
Maybe someone knows where to find it?

I can't find a topic where they told how to ferment cheeses at home (and just cottage cheese and processed homemade) and the funny thing is that I unsubscribed there
Maybe someone knows where to find it?

Rybka, maybe this one?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4595.0

[but who really wants to cook it, and preferably tasty and juicy]

Help the person with a 700 gram piece of pork from the back, who has never cooked meat in a large piece in the oven (and not in the oven either), and therefore does not feel the meat,
but who really wants to cook it, and preferably tasty and juicy

I don't know what kind of stupor I attacked, but I can't start, a million recipes, I'm confused.
For some, this will seem nonsense, but a piece of meat has been lying for a long time (it won't go bad for long), for half a day, and now it has already been washed and probably an hour has passed, but I'm still afraid and afraid of doing something wrong.

From what I want and can use (garlic, nuts, prunes, wine, black pepper, carrots, raw peppers, raw onions - we immediately sweep aside, there are all kinds of non-lovers here):

1 - mustard in any form (Dijon, not Dijon, fresh peas)
2 - all types of red peppers (dried, ground)
3 - lemon juice
4 - fresh purple basil
5 - balsamic vinegar, reminiscent of white wine (there is no wine itself and I do not like it in wine)
6 - vegetable oil (or do you need butter? I saw recipes with it on video)
7 - salt
8 - I don’t know how much in the subject - orange juice or red currant jelly, or it’s better not to experiment with it for the first time
9 - there is a delicious tkemali sauce

Questions:

1 - Which of these can be friends with each other?
2 - If I want to cook immediately after 1-2 hours, and not marinate overnight - do I need lemon juice or balsamic vinegar

And on the technology right now, I'll ask a question ...

By technology - I want the meat to be fried with a tasty crust, well cooked inside and juicy (there is a thermometer for control).
And I want to have it with quartered potatoes with mushrooms and baked onions (everything is pre-fried)

How best to cook in this case:

0 - to make a bunch of punctures and stuff there, smear or better with a book?

1 - start baking the meat in foil (for how many minutes?), And then unfold and put on the potatoes and bake open together?

2 - in a closed clay pot, and then open?

3 - is it possible without closing in the open oven at all? Or is it completely dry?

I don’t know why she stings me, as if this is the last piece of meat in my life and I’m afraid to ruin it
There is simply no experience at all and no acquaintances who know this business to ask ...
and on our forum - I'm sure there will be experienced experts in this matter

Help, help me not to waste the freshest good piece of meat, otherwise right now I'll go out of grief, like what for

If you want to bake quickly, brush it with mustard with allspice and black pepper, salt and a little sugar, leave it on the table for a couple of hours. You can poke him with a long knife or a tenderizer.Then wrap tightly in foil and put hot in the oven for 40 minutes. After 40 minutes, slightly open the foil and bake for another 20-30 minutes until golden brown, slightly reducing the heat. Potatoes are better baked separately and then filled with meat juice.

[Summer resident]

Summer resident, Thank you!

This is how to fry all my life in a pressure cooker or at a run, but like a big kusman, I was at a loss

And I have, on the contrary, a big piece in the oven - a signature dish. You can still stuff the meat with pieces of garlic with a narrow knife before baking

I also bake a large piece, smeared with mustard, salt, spices
I always bake in heat-resistant glass dishes (the whole process is visible, unlike foil), I drip a couple of drops of oil or water to the bottom so that it does not stick until the meat gives its juice,. 30 minutes at 200 * C and 1-1.5 hours at 100 * C the meat is fried on my own I never open the mold. The softest meat always comes out (a lot of course depends on the initial quality of the meat) and the main thing is to let it cool in the form, then the meat absorbs the released juice back (I usually turn it over because the bottom was already in the juice and the top does not interfere with its absorption.

I once baked it and smeared it with mayonnaise + mustard a bit and spices with a book and put prunes inside, not bad, but it seems to me that the meat loses more juice, I need to eat it in the heat of the heat, but it looks great on the table

Pork loves honey and mustard (and garlic). I stuff with garlic, coat with a mixture of honey, mustard and spices, and bake in the oven, occasionally adding hot water. In the end, you can put potatoes in a roasting pan with meat, and in this juice it will be awesome!

[marinal]

and bake in the oven, periodically adding hot water.

here you can get a little more detail ...
1 - Is it closed or open?
2 - What is the weight of the meat and for how many minutes approximately before laying out the potatoes?

In the end, you can put potatoes in a roasting pan with meat, and in this juice it will be awesome!

Yes, I just wanted it
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The meat is already being marinated for itself on the sly, and I choose everything in what to bake for me - in a bowl or in foil ...

And a transparent form with a lid like marinal I have, and the foil and the metal non-stick baking sheet are good ...

I know that I will have to do all the options and choose the one that will deliver the most taste, but I want it so the first time

[marinal]

I once baked it and smeared it with mayonnaise + mustard and spices with a book, and put prunes inside, not bad, but it seems to me that the meat loses more juice, you need to eat in the heat of the heat

Thank you so much marinal, I'll know

Recently, I stopped at salt-pepper-garlic (I stuff some of it inside) -balsamic vinegar-soy sauce (I coat it on top), bake it for 40 minutes. for every kg.

[Aunt Besya]

Recently, I stopped at salt-pepper-garlic (I stuff some of it inside) -balsamic vinegar-soy sauce (I coat it on top), bake it for 40 minutes. for every kg.

Aunt Besya

And how long is it pickled with vinegar?
How much vinegar per kg? or a couple of spray on each side?
Bake in what?
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I will definitely try it with garlic next time, just now the phrase I read today is stuck in my head - they say garlic kills the real taste of meat a little, so I want to try it without garlic first.

In foil or in a form with a lid, the meat is baked in its juice in its own microclimate, so to speak, and from that it turns out to be more juicy, but simply on the pan it often comes out a little dry due to the fact that it is very important to catch the moment when it is time to get it.
I fell in love with hops-suneli very much ... after it everything smells like kebabs, well, of course, I bent the shashlik, but the garlic note is very, very good, I think that if you use garlic, then stuff the meat with it or be sure to remove it from the top after you open the foil or remove it the lid of the vessel, it's just that the garlic is good until it is burnt, otherwise it starts to smell just unpleasant

Instead of vinegar, I've always been using lemon juice or kiwi fruit lately.