i've never been much of a cook but im exited to learn! id love to document my journey in learning various culinary stuffs
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ok honestly i dont remember all of it but it was quite shrimple so!!
ingredience:
so basically what you do is cut up the meat - again, into sizeable chunks, - and in the meantime heat up your kazan or pot. Once the meat us cut and the kazan is hot, throw in the meat - not even with butter, i think. The fat and the juice will suffice. While that is going, cut your carrot, onion, squash, tomater and what have you.. im pretty sure the kind of veg you put in is very flexible. Once the meat is mostly cook, lower the heat !!! and start putting in your layers, trying to cover each layer as best you can - carrot, onion, tomato... add salt inbetween every 3-4 layers, to taste. Potato (grandma cuts it right into the pot), cabbage, squash rings... season again. At this point you might notice the pile of veg is fucking humongous and forms a dome above your kazan - this is normal, it will stew down. add some water so that the veggies have something to stew in, cover with a deep pot (or whatever else fits on your mountain) and leave to simmer. Check up on how the stew is going - the veg will shrink and the water level will rise up. Change the cover to a lid when appropriate; taste the simmering water for salt. I.. don't remember how long it cooks. until ready i suppose.
We keep making these with gran but she keeps making the mix before i come in. what i remember is that theres a lot of onion. Regardless of that, theres some secrets to share even in the frying stage!
Have a lot of oil; fry the cutlets normal style. Once done, clean out all the burnt little bits (or take a new pot), put the heat to low, lay the bottom with cut slices of onion, and start laying your fried cutlets on top of that. On top of each cutlet lovingly place a bit of butter. Feel free to stack the cutlets like a pyramid, they'll be fine. Once stacked, add some water to your tower, and cover it all with a lid. Leave for half an hour, then turn heat off and wait for your wonderful soft cutlets (full of onion but you'll feel NONE of it).
note: this is made in a metal baking tray. results may vary in other dishes.
cut up two to three granny smith apples into little slice like shapes. (cut apple into sixths and then slice those bits up) cover baking tray with baking paper, spread apples evenly. turn on the oven to 160 degrees for it to warm up (no tray inserted yet)
in a bowl, mix about five eggs and a cup of sugar - mix with mixer until creamy in color and texture. also salt somewhere along the way. then add a cup of flour and mix again (as you add) until the dough is uhhh.. say, yougurt-thick. pour into the apple-filled tray, make sure to spread the dough evenly across; knock on the tray from the bottom a few times to get any air bubbles out. set to bake at 160 for 40 minutes :)
(chicken breasts) cut into thin flat slices, beat with hammers and anvils, salt and pepper. In a bowl, mix two to three (we took three for three breasts but tbh i think two might suffice normally) eggs, some spices of your liking and some soy sauce, a clove or two of garlic (grated or smashed), and half a cup of diluted corn starch. mix throroughly and put the chicken slices in; leave for 20-30 minutes. make yourself a side dish or a salad in the meantime. fry on high heat :9
very good. i promise i'll add the recipe one day...