Gasha
There is no justice in the world !!! On a fig for such fastidious three kg perch ??? !!!

Antoshka, well, you better know your son's tastes ... What does he like - cream, cheese, Japanese style? Stew, baked, fried? Aspic, fish pie, pie? Yes, just fry !!!

If you don’t like anything, send it to me !!!
Antonovka
Gasha,
There is a selection one by one (for me personally) and a very important criterion - so that I mess around less :)))) (jellied and pies are not our method, unfortunately)
Selection from Max - so that there are fewer bones (with this it seems I missed)
Husband selection - I want fried fish or baked in mayonnaise (well, this is harmful)

so - I'm sitting tormented ((

Let's talk about this in more detail
in cream, cheese, Japanese style
Lana
Quote: Antonovka

Moskvichk @,
I'm afraid my son will not eat - he is still the same fastidious
Lenochka- Antonovka!
🔗 The main thing is that you take only fillets quickly in a skoromul !!!
Antonovka
Lana,
Svetik, I asked him to cut it into pieces in the store - such sandals. How can I make fillet out of it now?
Moskvichk @
Antonovka Cut the fillets and under mayonnaise, onion, cheese and seasonings and in the oven ..
the pike perch himself is generally fresh, so with the onion it will be the very thing!
and where did you catch 3 kilo pike perch in Moscow?
Moskvichk @
While I was writing, the post appeared about the fillet. In principle, the pike perch is not bony at all - you can bake it in pieces!
Antonovka
Girls, I elk pedal confused everyone
this CARP

and also - I saw a ta-a-a-a-ku head from a catfish, it is much larger than mine
Gasha
Hat you, not a moose !!! Carp - etozh carp, current wild !!! Is there a roasting sleeve? Stuff various greens into the belly, grease with sour cream or butter, salt and pepper - into the sleeve - and into the oven! No fuss, sheer usefulness, let alone delicious food !!! And the tastes of the whole family are taken into account!
Lenok, here's a video - dorada in the sleeve ... The principle is the same ... Only I also stuff greens into my belly



And for more details about the previous proposals, see my topic ... Click on the signature - and rummage in culinary recipes ...

Pysy You can no longer rummage ... For a dear friend - at least an earring from an ear !!! On! I brought you everything here !!!

Pink salmon stuffed with mushrooms
Dorada whole baked on a wine apple. "Intoxicating" goldfish
Japanese flounder
Carp baked in beer
Fish fillet rolls
Fish from the Eskimos
Fish in oriental style
Fish roll
Sayadie (fish pilaf)
Moroccan seabass
"Fisherman's cod"
Carp fillet in sesame crust
Lana
Quote: Antonovka

Lana,
Svetik, I asked him to cut it into pieces in the store - such sandals. How can I make fillet out of it now?
Cut off the skin, remove the bones and the ridge .. So I got one meat fillet. For the dish, cut into arbitrary small pieces! And then according to the recipe .. Add your favorite spices for fish! Miracle! The next day, the leftovers can be in a micron, or you can eat them cold ..
Lana
Quote: Antonovka

Girls, I elk pedal confused everyone
this CARP

and also - I saw there a ta-a-a-a-ku head from a catfish, it is much larger than mine
The carp won't go ... he's bony ... you can't take out all the bones
Gasha gives the very, very advice for the carp Master-guru !!!
Antonovka
Girls, thanks! I won't believe the seller's words anymore. After all, I specifically asked - there are as many bones as there are in mullet ???
chapic
girls. made such a satat. everything is cut into pieces. boiled pineapple chicken fillet. and everything falls in layers. I know for sure it sprinkled with chopped prunes and walnuts from the top. but on occasion there was a tomato, an egg and grated cheese I do not remember. maybe someone knows such a salad? maybe all these ingredients were included in it. then there are doubts about the last three. all the salads are mixed in my head. and I did not write it down anywhere.
chapic
and I bake carp in sour cream. well, like in sour cream in the sleeve, or better in foil, put the fish on the onion rings, pre-stewed a little. and stuff the fish itself with onions. I pour sour cream. spices with salt. and into the oven. Yum-Yum. yes carp is a car but big. (y) and even if the fish is not big, you can make it faoshed. who said that only pike can be stuffed? I stuff any.
May @
skate
Girls, recently I read a recipe for a special honey cake, or something like that, there is honey in the beginning and ... it is cooked, then something else, then something intervenes in the refrigerator for a couple of hours, and then cakes are baked, which are poured into a mold with a spoon .. ... here, something like that ... I can't find a recipe, stick your nose with pliiiz.

Girls, I found him Honey cake "Special"
artisan
It was not in vain that I broke through the freeze of my computer. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=132590.0
skate
While she was ruling her message, Oksana arrived in time, thanks, dear!
Luysia
Send me to where it says how and how much to add agar-agar and pectin to jam.

At home, a mountain of oranges is drying up, which no one wants to eat ... but I seem to be on the forum for the first time ...
Gasha
Quote: Luysia

Send me to where it says how and how much to add agar-agar and pectin to jam.

At home, a mountain of oranges is drying up, which no one wants to eat ... but I seem to be on the forum for the first time ...
I send !!! Go, Lucy, there !!! Lucy, you read the whole Temka ... the girls are there, just discussing these issues
RybkA
Girls, there are a large number of goose wings, more fleshy parts. What to cook?
sweetka
Girls, I really want some kind of salad for Easter. Necessarily flaky and with mayonnaise!
But Olivia, mimosas and fur coats are already pretty fed up. And no one wants to throw something new and enchanting with a link at me?
dopleta
Quote: sweetka

And no one wants to throw a link at me

No, well, no one will take the liberty of calling their recipe enchanting. Well, for example, here also layers, but you can decorate it as not a Christmas, but an Easter wreath.
SchuMakher
Quote: RybkA

Girls, there are a large number of goose wings, more fleshy parts. What to cook?

stew with potatoes, or fry on a baking sheet, having previously marinated in this manner
dopleta
Quote: ShuMakher

stew with potatoes, or fry on a baking sheet, having previously marinated in this manner
Manya woke up! Do you think Rybka is still waiting for a recipe from January 8th?
sweetka
The fish may not be waiting. And the wings are waiting!
dopleta , thank you, took it into service!
SchuMakher
Quote: dopleta

Manya woke up! Do you think Rybka is still waiting for a recipe from January 8th?

Yes? was it January 8th? Shandy to everything ... Monday ... And I rushed to help
Luysia
Quote: sweetka

Girls, I really want some kind of salad for Easter. Necessarily flaky and with mayonnaise!
But Olivia, mimosas and fur coats are already pretty fed up. And no one wants to throw something new and enchanting with a link at me?

sweetka, I will make such a salad. I really like to eat it with something meaty.
Just right for the Easter table.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=114046.0
artisan
Quote: sweetka

Girls, I really want some kind of salad for Easter. Necessarily flaky and with mayonnaise!
But Olivia, mimosas and fur coats are already pretty fed up. And no one wants to throw something new and enchanting with a link at me?
Quote: dopleta

No, well, no one will take the liberty of calling their recipe enchanting. Well, for example, here also layers, but you can decorate it as not a Christmas, but an Easter wreath.

Huh! Yes Easy! I love my salads older!
The most enchanting since its inception

and then each in its own way enchanting and beloved!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24090.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24931.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36794.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38099.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38100.0


Gasha
Huh! Yes Easy! I love my salads senior!

Khtob doubted !!!

Oh, the humblest of the humble !!! I'll go and slap those plus !!!
artisan
So I .. this is ... not at that age to be shy Well, the rest is a matter of taste! (I also have a salad with omelette and meat ... I love it too ... and I love the crab coat ... too ... AHA! And I sew on a typewriter, but I don't embroider)
Gasha
Quote: Master

So I ... it's ... not at that age to be shy

Cooking recipes. Lost recipe!

artisan
Where did you take me? I thought the entrance was by invitation only?
Gasha
And I am a sly journalist of the yellow press !!!
Ana-stasy
Quote: sweetka

Girls, I really want some kind of salad for Easter. Necessarily flaky and with mayonnaise!
But Olivia, mimosas and fur coats are already pretty fed up. And no one wants to throw something new and enchanting with a link at me?

Mine, though not enchanting, but delicious

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165093.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165091.0
sweetka
Girls, what are you clever and sympathetic!
kseniaa
Girls, I was looking for where I could ask my question. I decided here. Give a link, please, where everything about how an electric oven works is discussed. Well, all sorts of modes. I bought a new BOSCH oven, but I don’t know what is what. I bake only in the upper and lower heat mode. And there are still so many bells and whistles.
lesik_l
Check it out here - everything about oven functions

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72078.0
makabusha
For the holiday I am looking for a salad recipe that I once tried in a restaurant. The salad was called "island", but with that name I couldn't find anything similar in the internet.
A distinctive feature of the salad was the use of both smoked white fish and lightly salted red fish. They seemed to be accompanied by potatoes, hard cheese, and I don't remember other ingredients. I want an exact recipe. I would appreciate that.
nut
Girls, help me find a recipe for Guacomole sauce from Jamie Oliver, I watched it on TV and did not have time to write it down - plizz
Antonovka
nut,
Ir, what part is it in? Country house? Or what? I have many parts with it - you need to know where to look
Gasha
Irish, look here:

🔗
This is already the translation of the page by Google, and the original is here:

🔗
nut
Antonovka, Gashenka - thank you dear: flowers: It looks like this is what you need. I have a Three-color and have a program "Kitchen TV" - it is very interesting to watch and DJ. Oliver several times almost every day. gives out so many recipes - my head is spinning, I write something down, but I just don't have time for something like this guacomole
chapic
I also watch kitchen TV only rarely. I just can’t come across the program in order to determine for myself what time to watch
artisan
Guys, we had a recipe for potato pies with crab sticks. Do you stick around where? And then I remember the photo, but where is it ... whose ...
artisan
The question is cleared. I found the recipe ... but we didn't have it
Luysia
Quote: Master

The question is cleared. I found the recipe ... but we didn't have it

Now, hopefully, it will appear soon.
artisan
first I'll try on myself ...
RybkA
Girls, tell me the recipe for where to attach 1 liter of cherries in their own juice. The cakes are not suitable, preferably some pies / pies ...
Crochet
Quote: RybkA

where to attach 1 liter of cherries in their own juice.
Oh, I would also use my own where to attach ... the current is in my cognac, two three-liter cans ...
izumka
Quote: RybkA

Girls, tell me the recipe for where to attach 1 liter of cherries in their own juice. The cakes are not suitable, preferably some pies / pies ...
I usually filter the juice and cook a compote, and from cherries either steamed dumplings, or pie.

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