Cottage cheese
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Cooking:
2 hour 7 min.
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Complexity:
Easy
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Calorie content:
4
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Carbohydrates:
0.08
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Fats:
0.38
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Squirrels:
0.05
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Water:
0.03
In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet. Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side. Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes. Crumble and sprinkle bacon and chives on top before serving.
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Homemade sausage with potatoes is very tasty, juicy and satisfying. This sausage option is perfect for those who do not like very fatty. Potato plays an important role, it makes the dish hearty less greasy, and also gives a pleasant taste. To reduce the cooking time, you can pre-boil the potatoes and pass it through a meat grinder with the rest of the ingredients, then your sausage will have a uniform consistency and it will turn out even tastier. Such a sausage can be given to children under any side dish or just with a vegetable salad. Bon Appetit!!! Gently place the prepared sausage on a plate and serve hot. With the resulting mincemeat, start the gut with the help of a nozzle on a meat grinder or in another way known to you, tie the edges, you can also dress it in several places. Lay the sausage on the pierce, pierce it with a needle in several places so that it does not burst during baking, add some water and bake in the oven at 180 degrees 40 minutes. Pierce the sausage periodically to release excess fat. Add the beaten egg, the garlic passed through the press, salt and pepper to taste. Finely chop the onion and dill. Mix it all together. Cut the meat and lard, if the meat is rather fat then lard should not be added. Peel and cut the potatoes into small pieces.
Home-made sausage with potatoes
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We take three kilos each of oranges and kiwi fruit. The oranges were sweet and the kiwis were quite sour. The amount of sugar we took was based on this. Slice the kiwi into thin slices and put it in a large saucepan. We squeeze the juice from the oranges and add them to the kiwi. The main thing is to collect all willpower and not to drink half at once :) We got about 1.8 liters of juice from our oranges. Add sugar, bring to a boil and simmer for about 30 minutes. Take the jam off the stove and cool it to 60-70 degrees. Dissolve the gelatin in warm boiled water, add it to the saucepan, stir well and pour into pre-prepared jars. We put the jars in the fridge and wait until the jam
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Peel and chop the celery, put in the broth, put the fried vegetables, pour in milk or cream, salt and pepper to taste, cook until the vegetables are ready. You can also add potatoes. Fry the carrots and onions in butter until golden brown. Cream of celery soup turns out to be very tender, quite satisfying and at the same time useful. Cooking it is simple and quite quick, just as you can add sweet pepper or other vegetables to the soup, it is very useful for children and adults. For satiety, add chicken and herbs for aroma. this soup can be served for breakfast and lunch. Bon Appetit!!! Kill the finished soup until smooth with a hand blender.
Cream celery soup
Peel and chop the celery, put in the broth, put the fr...
Bon Appetit!!! Cool the mushrooms, sprinkle with chopped dill, transfer to a jar and let stand for 4 hours in the refrigerator. Wash the mushrooms well, do not peel, cut large ones in half or in four. Put in a pan, add vegetable oil, water, vinegar, minced garlic, bay leaf, sugar, salt and pepper. Cover and simmer after boiling for 5 minutes.
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Prepare vegetable broth from water with onions, carrots, celery root and stalks (all optional and possible), strain. Prepare the products. The weight of the ingredients is given in purified form. Broccoli and cauliflower in small florets. Shred the leeks. Cut the potatoes into small cubes. Shred carrots and celery in julienne and saute in vegetable oil until soft. Stir in the leeks and stir over low heat for 1 to 2 minutes. Set aside. Put the potatoes in the boiling broth, bring to a boil and simmer on low heat for 5 minutes. Add the cauliflower and simmer for another 5 minutes. Then pour in the broccoli. Add the stew, salt the soup, and simmer on low heat for 7 minutes. At the end, add the chickpeas, a couple of bayrocks and simmer the soup on low heat for 3 minutes. Remove the bayroot. Allow the soup to simmer for 10 minutes.
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Ingredients

№ Title Value
1. Milk 1 L
2. Salt 1 tbsp
3. Sour cream 15% 250 gram
4. Chicken egg 3 PC.

Cooking

1 . Stage

Boil milk with salt.

1. Stage. Cottage cheese: Boil milk with salt.

2 . Stage

Beat eggs with sour cream.

1. Stage. Cottage cheese: Beat eggs with sour cream.

3 . Stage

When the milk boils, add sour cream and keep on fire for another 5 minutes. Set aside and wait for the mass to separate from the serum. Then separate the cottage cheese on a full or in cheesecloth put under the press.

1. Stage. Cottage cheese: When the milk boils, add sour cream and keep on fire for another 5 minutes. Set aside and wait for the mass to separate from the serum. Then separate the cottage cheese on a full or in cheesecloth put under the press.

4 . Stage

Leave homemade cheese in this position for 2 hours.

1. Stage. Cottage cheese: Leave homemade cheese in this position for 2 hours.

5 . Stage

Bon Appetit!!!

In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet. Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side. Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes. Crumble and sprinkle bacon and chives on top before serving.
Cheesy Bacon Ranch Chicken
In a large skillet over medium heat, cook bacon, flipp...
Homemade sausage with potatoes is very tasty, juicy and satisfying. This sausage option is perfect for those who do not like very fatty. Potato plays an important role, it makes the dish hearty less greasy, and also gives a pleasant taste. To reduce the cooking time, you can pre-boil the potatoes and pass it through a meat grinder with the rest of the ingredients, then your sausage will have a uniform consistency and it will turn out even tastier. Such a sausage can be given to children under any side dish or just with a vegetable salad. Bon Appetit!!! Gently place the prepared sausage on a plate and serve hot. With the resulting mincemeat, start the gut with the help of a nozzle on a meat grinder or in another way known to you, tie the edges, you can also dress it in several places. Lay the sausage on the pierce, pierce it with a needle in several places so that it does not burst during baking, add some water and bake in the oven at 180 degrees 40 minutes. Pierce the sausage periodically to release excess fat. Add the beaten egg, the garlic passed through the press, salt and pepper to taste. Finely chop the onion and dill. Mix it all together. Cut the meat and lard, if the meat is rather fat then lard should not be added. Peel and cut the potatoes into small pieces.
Home-made sausage with potatoes
Homemade sausage with potatoes is very tasty, juicy an...
We take three kilos each of oranges and kiwi fruit. The oranges were sweet and the kiwis were quite sour. The amount of sugar we took was based on this. Slice the kiwi into thin slices and put it in a large saucepan. We squeeze the juice from the oranges and add them to the kiwi. The main thing is to collect all willpower and not to drink half at once :) We got about 1.8 liters of juice from our oranges. Add sugar, bring to a boil and simmer for about 30 minutes. Take the jam off the stove and cool it to 60-70 degrees. Dissolve the gelatin in warm boiled water, add it to the saucepan, stir well and pour into pre-prepared jars. We put the jars in the fridge and wait until the jam
The Best Gift Marmalade
We take three kilos each of oranges and kiwi fruit. Th...
Peel and chop the celery, put in the broth, put the fried vegetables, pour in milk or cream, salt and pepper to taste, cook until the vegetables are ready. You can also add potatoes. Fry the carrots and onions in butter until golden brown. Cream of celery soup turns out to be very tender, quite satisfying and at the same time useful. Cooking it is simple and quite quick, just as you can add sweet pepper or other vegetables to the soup, it is very useful for children and adults. For satiety, add chicken and herbs for aroma. this soup can be served for breakfast and lunch. Bon Appetit!!! Kill the finished soup until smooth with a hand blender.
Cream celery soup
Peel and chop the celery, put in the broth, put the fr...
Bon Appetit!!! Cool the mushrooms, sprinkle with chopped dill, transfer to a jar and let stand for 4 hours in the refrigerator. Wash the mushrooms well, do not peel, cut large ones in half or in four. Put in a pan, add vegetable oil, water, vinegar, minced garlic, bay leaf, sugar, salt and pepper. Cover and simmer after boiling for 5 minutes.
Mushrooms in light marinade
Bon Appetit!!! Cool the mushrooms, sprinkle with chopp...
Prepare vegetable broth from water with onions, carrots, celery root and stalks (all optional and possible), strain. Prepare the products. The weight of the ingredients is given in purified form. Broccoli and cauliflower in small florets. Shred the leeks. Cut the potatoes into small cubes. Shred carrots and celery in julienne and saute in vegetable oil until soft. Stir in the leeks and stir over low heat for 1 to 2 minutes. Set aside. Put the potatoes in the boiling broth, bring to a boil and simmer on low heat for 5 minutes. Add the cauliflower and simmer for another 5 minutes. Then pour in the broccoli. Add the stew, salt the soup, and simmer on low heat for 7 minutes. At the end, add the chickpeas, a couple of bayrocks and simmer the soup on low heat for 3 minutes. Remove the bayroot. Allow the soup to simmer for 10 minutes.
Lenten soup with chickpeas and broccoli
Prepare vegetable broth from water with onions, carrot...