artisan
Anyut, I know, I looked and looked in salads, but this recipe is not. And on it you get such types as in the store, in bags
Qween
Oksanochka, can I tell you my recipe? I don't know, really, what kind of bag it is in the store, but mine is also delicious.
artisan
Let's of course!
Qween
So it means:

I cut the squids into rings and put them in the water. I put the whole thing on fire, and keep it until it starts to boil.
At this time, I pour vegetable oil into the pan, put it on the fire. I add ground paprika (awesome, very beautiful - Kotani) to the oil, black pepper, sea salt and garlic at the end (finely chop, and not squeeze through a press). The whole thing is boiling.
Now I add squid rings here, stir well, turn off and sprinkle with lemon juice.
When it cools down, you get pickled squids.
The proportions are "by eye", but I do not regret the oil, paprika is somewhere in a teaspoon, and everything else is much less, except for garlic and lemon juice. Garlic 2-3 cloves, and juice somewhere from half or a whole lemon. If you love, then you can put the zest.
dopleta
artisan you mean dried to beer? I do this: I clean the films, cut them into strips and fill them with a mixture of salt and sugar in a 4: 1 ratio for a day (as for freshly salted fish). Then I add dry adjika and dry it in the oven at the lowest temperature with a fan (I have an electric one).
artisan
Qween, thanks! I will definitely try, but with the following, because the son wants dried ones.

dopleta, that's exactly how to beer! Thanks for the proportions!
nut
The girls can't find a recipe - fish baked in salt or salt, somewhere there was such a recipe and there was a photo, but I can't find it, can someone tell me In fish dishes I have already rummaged everything and have not found
Rina
nut, this fish swam to the section of ritual cooking "lean table"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=34483.0
nut
Thank you Rinochka, this is exactly what I was looking for
metel_007
Girls, and somebody knows the recipe for the "Karpaty" cake. And then the husband loves him very much.
artisan
And Kartats are like our Lyra?
Rina
metel_007, I threw the answer with the recipe I found in Dough, pastries and pastries. Looking for a recipe!
metel_007
Rina72 , thanks is he
But here's what confuses me there is to bake 5 cakes at once. At home, you probably need to knead the dough one cake at a time?
Rina
metel_007 ,
Answered HERE
Sonia's mom
Save! Help! I cook condensed milk according to the QWEEN recipe (2 glasses of milk + 1 glass of sugar). I can't find the recipe. Should you close the pot with a lid ?! (I didn't close it) And how much milk should boil over?
Sonia's mom
Thank you, Rina, I'm going to read.
Cook

Help me please!!!! Made by recipe Scarecrow "Home Nutella". Can't find the recipe. Maybe someone remembers where he is?
lega
Quote: Cook

Help me please!!!! Made by recipe Scarecrow "Home Nutella". Can't find the recipe. Maybe someone remembers where he is?

Olya, you go to the first page of Chuchelka, and there is the recipe.
Homemade nutella
Cook
Quote: lga

Olya, you go to the first page of Chuchelka, and there is the recipe.
Homemade nutella

You can go crazy. I looked there and did not find it.

Thank you very much!!!
lega
Quote: Cook

You can go crazy. I looked there and did not find it.

Well, after the holiday, why is it surprising?
julifera
Girls, I need help - I'm a complete layman in stuffed cabbage, in the sense of cabbage.
Mine do not like cabbage rolls because of the cabbage leaves of the usual white cabbage, they do not like the fact of the presence of a cabbage leaf, so I make them once every hundred years.
But I still want and want not only to like me.

And then I recently came across something that can be cooked from Beijing, it will be more tender.
The question is - do you need it in the freezer too? Or just disassemble into leaves and scald with boiling water?
Cook

julifera, I beg your pardon ... I missed something ... Why are cabbage leaves in the freezer? For softness?
Luysia
Quote: Cook

julifera, I beg your pardon ... I missed something ... Why are cabbage leaves in the freezer? For softness?

For softness, there are several processing options: freezer, just cooking in boiling water, steaming, in the microwave.

And I would not freeze Chinese cabbage at all ...
julifera, if you don't like the "cabbage leaf", I would try to cook "lazy" cabbage rolls for such eaters. There are many options for cooking such cabbage rolls, here is one of them.
Cook

Luysia, thank you very much for your reply.
julifera
Quote: Luysia

And I would not freeze Chinese cabbage at all ...

julifera, if you don't like the "cabbage leaf", I would try to cook "lazy" cabbage rolls for such eaters.

Usually I did this before, but these lazy ones have already bothered me personally
I taste better than normal

I'm confused, then boil it or just put it in boiling water and take it out right away?
If you cook how much?
Luysia
julifera, in Peking cabbage, you will use only the upper part, the leaves are tender there, it should be wrapped like this, and if the leaves break, then put them in the microwave for a few minutes. Cool down and can be wrapped.

I didn't make stuffed cabbage with cabbage, but I don't cook ordinary cabbage for stuffed cabbage, but use the microwave.
julifera
Luysia - thanks, understood
Luysia
I saw the recipe: pork + store ketchup + can of pineapples!
Now I don't see!
Krispa
Good evening,

I'm new to your site. I would like to ask you to find a recipe for making beans in a bottle in the oven on your website. Now I can't find it. Could anyone help me? I can't find it by searching ...
ksy
Girls somewhere had a recipe for potato balls with mushrooms in breadcrumbs. I can not find. Help. Thank you
artisan
Quote: ksy

Girls somewhere had a recipe for potato balls with mushrooms in breadcrumbs. I can not find. Help. Thank you

Maybe they are? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=34195.0
Gypsy
Quote: julifera

Girls, I need help - I'm a complete layman in stuffed cabbage, in the sense of cabbage.
Mine do not like cabbage rolls because of the cabbage leaves of the usual white cabbage, they do not like the fact of the presence of a cabbage leaf, so I make them once every hundred years.
But I still want and want not only to like me.

And recently I came across something that can be cooked from Beijing, it will be more tender.
The question is - do you need it in the freezer too? Or just disassemble into leaves and scald with boiling water?
Here are mine in Beijing, I scalded them before packing:
Cooking recipes. Lost recipe!
Cook

Gypsy, what a beauty.

I'll have to try.
Gypsy
it's beauty out of the fridge, when the hot ones are just getting ready
Lana
Good day!
I understand that I am in the wrong topic, but I urgently need a photo selection of a package of Saf-Moment fast-acting yeast for fake. I can not find! Help me please! Thank you!
julifera
Quote: lana7386

Good day!
I understand that I am in the wrong topic, but I urgently need a photo selection of a package of Saf-Moment fast-acting yeast for fake. I can not find! Help me please! Thank you!

True, here is a textual description of the fake:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0
Lana
Thank you, julifera
I have studied this topic! There was a series of pictures showing the places of packaging, where the differences are ... The girl does not get bread, she seems to do everything right, but the bread is a lump.
Gingerbread man and yeast, I can't suspect anything else. Thanks again, julifera
julifera
Quote: lana7386


I urgently need a photo selection of the Saf-Moment fast-acting yeast package for fake.

Here is a photo, but the site is not ours:

🔗

Infa even almost fresh - 20.11.2010 15:03
Lana
julifera 🔗
Ernimel
Submit an idea. In the refrigerator, a certain amount of wrinkled apples was found. It is not interesting to eat, they probably won’t go to charlotte. What can I do with them? I thought it might just bake, but it's boring too ...
Svetl @ nka
Quote: Ernimel

Submit an idea. In the refrigerator, a certain amount of wrinkled apples was found. It is not interesting to eat, they probably won't go to charlotte. What can I do with them? I thought it might just bake, but it's boring too ...

In this case, I carcass the meat and add 1-2 apples to it. delicious
Hairpin
My cottage cheese disappears. Well, not that he is very old, but he is already three days old. I'm joking a recipe for bread in a bread maker with cottage cheese ... I didn't find it in the main recipes, but dig up author's themes ...
Svetl @ nka
Quote: Hairpin

My cottage cheese disappears. Well, not that he is very old, but he is already three days old. I'm joking a recipe for bread in a bread maker with cottage cheese ... I didn't find it in the main recipes, but dig up author's themes ...

Catch, cool bun.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9371.0

Freeze the rest in portions, and then take it out of the freezer and use it when necessary. I also did so with such cottage cheese.
metel_007
Quote: Hairpin

My cottage cheese disappears. Well, not that he is very old, but he is already three days old. I'm joking a recipe for bread in a bread maker with cottage cheese ... I didn't find it in the main recipes, but dig up author's themes ...
Wheat curd bread "DELICATE" by Admin

What you need:

Wheat flour - 650 grams
Soft fat cottage cheese - 350 grams
Fresh milk - 250 ml.
Curd serum - 100 ml.
Large egg - 1 pc.
Mustard oil - 2 tbsp. l.
Sugar - 2 tbsp. l.
Salt - 1.5 tsp.
Dry yeast - 1.7 tsp.

I put the cottage cheese into the market dough, soft, fatty, but not "first fresh", kept in the refrigerator for a week, for dough such cottage cheese is better than fresh. The serum is also not fresh, but from the freezer.

What to do:

We put the products in a bucket of a bread machine. My principle of laying products is first all liquid, then flour, then all the other additives in the dough, and I make the laying "flour into water", for the fastest regulation of the bun of the desired consistency.

The dough was prepared in a bread maker in the "DOUGH" mode.
The dough turned out to be very soft and airy, bubbly. The weight of the finished dough is 1400 grams!

Next, I spread the dough into a mold and put it on a proofer, until it doubles in volume. In cool weather, proofing was done in the oven at 35 * C.

Then I increase the temperature in the oven to 180 * C (without taking out the mold with the dough), after 15-17 minutes the process of baking bread will begin. During this time, it will increase slightly in volume, but with the start of baking, the growth of the dough will stop. We bake the bread in the oven until fully cooked, I check the readiness of the bread with a thermoprobe, until the temperature in the bread reaches 94-96 * C.
If the crust is very browned, but the bread is not yet ready, reduce the oven temperature first to 170, then to 165 * C, and keep until tender
I copied this recipe into my notebook, and once baked it. The bread is delicious. I will be glad if I helped.
Caramel
I don't even know how to ask the question correctly.
I am looking for a recipe for a dish similar to a store-bought PASTY appetizer (mushroom, chicken ...). The whole family "got hooked" on this muck, I want to offer them a home analogue.
If you believe the label, then the composition contains eggs, starch, gelatin, sunflower oil (well, the flavors are different, of course).
kleskox35
Caramel, watch poultry liver pudding in a double boiler
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&topic=664.0
it can be used with fish or with chicken and mushrooms, any variations are in principle possible, you only need a blender and a double boiler
Aunt Besya
Girls, stick your nose at me. can't find the recipe!
Minced cutlet, cheese inside (like zraza), then in the oven, on top of a tomato slice and grated cheese ..
sparta
Girls! Please, help !!! On this site that year there was a recipe for awesome, light, lifting, moderately sweet buns, (or dough), in my opinion, was called "Buns of 9 kopecks in accordance with GOST". The composition included fresh yeast (it seems ...) There were a lot of answers in Temka and photos of buns ... I lost the recipe, help me find it! How many buns I tried, all are not the same ... How many times I told myself, write down the recipes you like ...

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