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Cheese shit

Cheese shit


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Put flour, water, salt and vinegar in a bowl and knead an elastic and non-sticky dough. You can add a little more flour if the dough does not have the right consistency.

On the work surface greased with oil, a dough stick is formed which is portioned into 12 pieces. Each piece stretches in the shape of a square; they are abundantly greased with butter or margarine and 'packed'. After all the pieces are ready greased and packed, put them on a plate covered with cling film and refrigerate for an hour.

Meanwhile, prepare the filling. Put the semolina and water in a pot on the stove over medium heat and bring to a boil, stirring occasionally. When the water is completely absorbed by the semolina, remove from the heat and allow to cool. After the semolina has cooled, add the cheese and grind with a fork, stirring until the semolina and cheese are homogenous.

After an hour, take the dough out of the fridge and from each piece spread a square on the work surface well greased with oil. The dough sheet is stretched very thin and in the middle of it is put a little of the filling and wrapped bringing the corners of the sheet to the middle, covering the filling (in the form of an envelope). Place with the folded side down on a tray lined with baking paper or greased with oil.

Place the tray in the preheated oven (200 ° C) for 30-35 minutes or until the cakes have browned nicely.


Cheese shit

Yes, these are, from the pictures but I don't understand why yeast is put if it is not left to ferment, I don't see the point in this way of preparation. Anyway, I'm not good at dough, someone who is more into the subject can tell us.

Well, the idea is that they look like pastries

# 6 MALI

# 7 Adriana Nicoleta

It's very good.
One thing I wanted to say, margarine at room temperature is quite soft, couldn't it be put like that, melted? that way when you fold the sheets they would be more stable and would not slip, what do you say?
I will try them too because I really like what I see in the pictures.

# 8 MALI

Edited by m m 18060, 21 May 2007 - 08:17 PM.

# 9 Maya

# 10 MALI

# 11 petunia

# 12 Ampere

# 13 Seima

I look like a good man and there are good ones on top of that.

MAYA, after you put them into practice, please tell us how they came out with butter, because I'm not tempted by margarine either. Although, more than likely the ones I popped were made with margarine.

# 14 Eight

Thumbnails attached

# 15 Adali

# 16 MALI

Eight, I made them with butter once and I didn't like them, maybe that's why they didn't come out and anyway I think they don't go with apples (I haven't tried them yet), I rather go with cheese, minced meat or mushrooms, that is, with salty things that are not wet. You have to spread the dough very thin, about 2 mm, and when you grease it with fat and after it is greased and packed and refrigerated. Ahh & # 33 The oven is very well closed and they are baked at very high temperatures, 220 degrees or more.

Ampera if you don't have semolina, it's no misfortune, just put grated cheese. I made them like that and they came out very good, saltier but good.

Adalat, from approx. 400 g of flour came out 12 pcs. about the size of those we buy from the trade.

Petunia I also go with lard but they come out fat. The thing is that if you make them with margarine you can eat them cold but with lard. & # 33 & # 33 I have a fat thing on my brain, I am and I was thin but I have an obsession not to gain weight.


Cheese shit

Yes, these are, from the pictures but I don't understand why yeast is put if it is not left to ferment, I don't see the point in this way of preparation. Anyway, I'm not good at dough, someone who is more into the subject can tell us.

Well, the idea is that they look like pastries

# 6 MALI

# 7 Adriana Nicoleta

It's very good.
One thing I wanted to say, margarine at room temperature is quite soft, couldn't it be put like that, melted? that way when you fold the sheets they would be more stable and would not slip, what do you say?
I will try them too because I really like what I see in the pictures.

# 8 MALI

Edited by m m 18060, 21 May 2007 - 08:17 PM.

# 9 Maya

# 10 MALI

# 11 petunia

# 12 Ampere

# 13 Seima

I look like a good man and there are good ones on top of that.

MAYA, after you put them into practice, please tell us how they came out with butter, because I'm not tempted by margarine either. Although, more than likely the ones I popped were made with margarine.

# 14 Eight

Thumbnails attached

# 15 Adali

# 16 MALI

Eight, I made them with butter once and I didn't like them, maybe that's why they didn't come out and anyway I think they don't go with apples (I haven't tried them yet), I rather go with cheese, minced meat or mushrooms, that is, with salty things that are not wet. You have to spread the dough very thin, about 2 mm, and when you grease it with fat and after it is greased and packed and refrigerated. Ahh & # 33 The oven is very well closed and they are baked at very high temperatures, 220 degrees or more.

Ampera if you don't have semolina, it's no misfortune, just put grated cheese. I made them like that and they came out very good, saltier but good.

Adalat, from approx. 400 g of flour came out 12 pcs. about the size of those we buy from the trade.

Petunia I also go with lard but they come out fat. The thing is that if you make them with margarine you can eat them cold but with lard. & # 33 & # 33 I have a fat thing on my brain, I am and I was thin but I have an obsession not to gain weight.


Bellows Cheese Shit & # 8211 They're great, don't get tired of them!

Crush the cheese, melt the fat. Rub the yeast with sugar until it liquefies, then add 100 ml of warm milk and 150 g of flour. Let the dough rise until it doubles in volume, then add the rest of the milk and the rest of the flour, salt and knead well. Let the dough thus rise rise for 15 minutes.

Sprinkle the work surface with flour, transfer the dough on it and form a thicker roll. Cut the roll into 8 equal parts.

We take the first piece, spread it in a rectangular shape, 4 mm thick, then grease with melted fat and roll on the longer side. We tie the ends. Do the same with the other pieces of dough, then leave to rise for 30 minutes.

We then spread each roll in a round shape, 1.5 cm thick and, on each half of the round, we put the cheese then cover with the other half, gluing the edges by pressing. Wallpaper a tray with baking paper then place the dumplings on the tray, let them rise for 15 minutes, then bake them over medium heat for 25-30 minutes.

We serve them hot. Enjoy them with gusto! Good appetite!

The recipe belongs to Mrs. Claudia Mic and was taken with express consent, from her personal blog.


Shit with Salted Cheese

Make a dough from flour, salt and water. The consistency of the dough is soft, sticky, that's why you have to work with your hands greased with oil and the worktop also greased. The water in the dough is gradually added.

After the flour has been mixed with the salt, add water, about 400 ml, mix, then add a little water. The amount of water in the recipe is indicative, it varies depending on the flour you use. After the dough is ready, take it out of the bowl in which it was kneaded and put it in the fridge for an hour. Then remove, portion into pieces of about 60-75 grams.

Then take each piece separately, spread it well around a rectangle and grease it with butter (lard) which has previously been mixed frothy. Then fold (see pictures), wrap in plastic wrap and place on a tray to be refrigerated. Do the same with all the pieces you have. Leave them in the fridge for an hour (I left 4), then take them out and start filling them.

While the dough is in the fridge, prepare the cheese filling in the following way: telemeau and cottage cheese, with eggs and breadcrumbs, mix everything until smooth. So I took the dough out of the fridge, took out each piece of foil, one by one, spread it well in a rectangular shape, put the cheese in the middle and fold it like an envelope.

Place on the baking tray with the folded side down (on the bottom of the tray). Care must be taken that the part underneath is not too thick, as then the dough will not bake well. After you have finished filling all the dumplings, they are greased with beaten egg and put in the oven over medium heat.


SNACKS WITH CHEESE & # 8211 RECIPE of Happiness!

Inherited from my grandmother, this is the recipe that drives me crazy every time!
Old Romanian recipes reinvented

Many delicious culinary stories in the book The sinful pleasures of gastronomy of Aurora Nicolau, appeared at Integral Publishing.

Dear Olteanu once explained to me what kind of cheese should be used for the best pie recipe: https://www.comentator.ro/fusion/654-balada-culinara-pentru-draga-olteanu

The aberrant standards in showbiz impose the standard of shapeless skinny women but not everyone agrees: https://www.comentator.ro/fusion/645-vedete-care-fac-foamea-si-farmecul-modelelor-xxl

For the fabulous shit , you need:

Dough: 500 g flour, 250 g butter, 1 tablespoon vinegar, 1 cup warm water, 1 teaspoon salt.

Filling: 500 g of sheep's milk, 3-4 tablespoons of butter, 2 eggs, cumin

What should you do:

The dough is made from all the ingredients, except the butter. Beat a lot, spread and wrap the piece of butter with the dough. It stretches again. The operation is done 4 times (2 times the dough is gathered in 3 and 2 times in 4). After each stretch, keep for a quarter of an hour in the refrigerator.

Wallpaper the trays with baking paper.

Crush the cheese with a fork and add the eggs, butter and cumin.

Spread a thin sheet of dough and cut into 12 squares of about 12 cm. Put a teaspoon of cheese in the middle of each square.

Fold the squares to get an envelope and squeeze the edges with your fingers. With the fork teeth, make a perforated pattern along the edge.

Put the merdenele in the trays, grease the yolks on the edges and leave to cool for about 20 minutes. Meanwhile, heat the oven to 220 ° C. Bake for 15-20 minutes until golden brown. Serve them hot or hot, steaming!

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Cheese shit recipe

At first glance it may seem a bit of. Autoplay When autoplay is enabled, a suggested video will automatically play next. First I followed the recipe, then I tried different combinations of cheese, low-fat butter vs. greasy butter, rubbed butter vs. melted butter, much butter vs. little butter. In my search for the perfect cake recipe I came across this recipe.

The cake resulting from the preparation of this recipe is delicious. Cheese pies and puff pastry with telemea or bellows cheese. Place a melted cheese on each square and a piece on each cheese. Post a picture of the recipe you cooked. Romanian pie sheets (homemade) & # 8211 Gina Bradea appetite. Delaco Fan Cheese to prepare a recipe with cow's milk, my thought. Quick puff pastry preparation.

Mix the soft butter with the well drained cottage cheese until you get a homogeneous dough. Even if the recipe is called salted cheese pie and that's exactly what we want to get in the end. Robert, have you done shit so far?


Bellows cheese snacks & # 8211 Much more delicious than pastries!

Crush the cheese, melt the fat. Rub the yeast with sugar until it liquefies, then add 100 ml of warm milk and 150 g of flour. Let the dough rise until it doubles in volume, then add the rest of the milk and the rest of the flour, salt and knead well. Let the dough thus rise rise for 15 minutes.

Sprinkle the work surface with flour, transfer the dough on it and form a thicker roll. Cut the roll into 8 equal parts.

We take the first piece, spread it in a rectangular shape, 4 mm thick, then grease with melted fat and roll on the longer side. We tie the ends. Do the same with the other pieces of dough, then leave to rise for 30 minutes.

Then roll out each roll in a round shape, 1.5 cm thick and, on each half of the round, put the cheese then cover with the other half, gluing the edges by pressing. Wallpaper a tray with baking paper then place the dumplings on the tray, let them rise for 15 minutes, then bake them over medium heat for 25-30 minutes.

We serve them hot. Enjoy them with gusto! Good appetite!

The recipe belongs to Mrs. Claudia Mic and was taken with express consent, from her personal blog.


Video: Richard Cheese People Equal Shit from the album Aperitif For Destruction 2005 (November 2022).