Vinokurova
My favorite recipes (Vinokurova)Homemade salted salmon
(Admin)
My favorite recipes (Vinokurova)Salted salmon with molasses and smoked paprika
(Admin)
My favorite recipes (Vinokurova)Combined smoked sturgeon
(ShuMakher)
and also very tasty rainbow trout turned out ... in brine: purchased lemon zest, dry rosemary, pepper in the mill, dry dill, bay leaf ... salted for a day .. smoking 20 + 10

My favorite recipes (Vinokurova)German king prawns
(Rada-dms)
Gentle salted herring
(Luysia)
Vinokurova
My favorite recipes (Vinokurova)Heh from zucchini
(Chuchundrus)
My favorite recipes (Vinokurova)Funchoza "After the holiday"
(Chuchundrus)
My favorite recipes (Vinokurova)Korean radish
(Chuchundrus)
My favorite recipes (Vinokurova)Korean cabbage salad
(Chuchundrus)


Laza or Lazjan well sooo delicious ..

Quote: Chuchundrus
and I have a chichas in the storehouse laza sapsem delicious to eat recently learned
Toko, I'll show her later, I'm covered in steam for now
Delicious carrots

My favorite recipes (Vinokurova)Summer chimchi (preparing delicious radish tops)
(Chuchundrus)
Vinokurova
Vinokurova
My favorite recipes (Vinokurova)Crab stick and mushroom cutlets
(Ilona)
My favorite recipes (Vinokurova)Bacon Waffles (KitchenAid Artisan Waffle Maker)
(Manna)
My favorite recipes (Vinokurova)Diet Zucchini Casserole (Princess Pizza Maker)

(Babushka)

mash the Adyghe cheese with a fork, grate the potato .. finely chop the chicken fillet ... fry with pancakes ..

My favorite recipes (Vinokurova)Grated crab salad
(Vitalinka)
even tastier if you add grated boiled beets
My favorite recipes (Vinokurova)Meatballs (recipe for catering establishments, 1955)
(Scarecrow)
My favorite recipes (Vinokurova)Meatballs, option number 2 (recipe for catering establishments, 1982)
(Scarecrow)
Vinokurova
Vinokurova
Vinokurova
Vinokurova
Quote: Tasha
Chantilly cream:
Dissolve gelatin according to the instructions.
Cream + vanilla pod + seeds + powdered sugar, stir and bring to a boil. Cool to 80⁰ С. Add gelatin solution. Mix. Cool down. In the refrigerator so that the mass is chilled. As soon as the gelling process begins. Beat with a mixer until a thick flowing cream. Immediately prepare a 20x20 cm mold. Cover with cling film, acetate foil, pour 1 cm onto the bottom and into the freezer. This can be done later, but to save time it is more convenient to do it right away.
From myself I can also add that the cream can be replaced with 20%.
More details: https://Mcooker-enn.tomathouse.com/@o...on=com_smf&topic=281660.0

Wine and roll from an offline meeting
Wine VitaVM
A separate topic due to the fault of Vityny's husband
Roll
My favorite recipes (Vinokurova)Offline cheese roll 2017 (february)
(VitaVM)
Vinokurova
Quote: Gayane Atabekova
85 grams of salt per liter of water. This is chicken pickle. Salt salt dry. I just sprinkle it with plenty of salt, pepper and garlic. The salt is five days old. Then I cleanse the excess and smoke. And meat is another story. I make pickle. 85 grams of salt per liter of water. Per kg of meat 2 grams of nitrite. I have a high concentration from Amazon. If the usual nitrite 20 gr. Salted three days. Then she dried it, sprinkled it with crushed peppers and coriander and vacuumized. Two days later, cooked in a bag for 2 hours at t 70 gr. Then she smoked. 10 minutes at high and 25 minutes at medium. The ham turned out to be fabulous.

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