Download "Как НАКОРМИТЬ семью ВКУСНО и НЕДОРОГО | ПИРОЖКИ (выпуск 3)"

"videoThumbnail Как НАКОРМИТЬ семью ВКУСНО и НЕДОРОГО | ПИРОЖКИ (выпуск 3)

вкус лета. Консервация и разная купорка

Варенье - вкус лета. Консервация и разная купорка

Лучшие мои Рецепты и Вкусные Завтраки

Блины и Оладушки - Лучшие мои Рецепты и Вкусные Завтраки

Просто КАПУСТА и ФАРШ Не думала, что можно ТАК ПРОСТО! Без возни и хлопот!

Просто КАПУСТА и ФАРШ Не думала, что можно ТАК ПРОСТО! Без возни и хлопот!

Channel: Рецепты Simple Food с Юлией Шевчук

Пельмени по ГЕНЕРАЛЬСКИ! Праздничный рецепт домашних пельменей + СЕКРЕТ теста!

Пельмени по ГЕНЕРАЛЬСКИ! Праздничный рецепт домашних пельменей + СЕКРЕТ теста!

Channel: Сибирячка готовит

¡Los rollos de repollo rellenos son INUSUALES! Nunca has comido así TASTY, cocina más

¡Los rollos de repollo rellenos son INUSUALES! Nunca has comido así TASTY, cocina más

Channel: Еда на любой вкус

Мало кто так готовит свиные рёбрышки! Вкусный ужин из простых продуктов в духовке! быстро и просто

Мало кто так готовит свиные рёбрышки! Вкусный ужин из простых продуктов в духовке! быстро и просто

Channel: Gătesc acasă Gătesc delicios

Фрикасе з баранини. Страва Української Кухні Із Гетьманського Столу.

Фрикасе з баранини. Страва Української Кухні Із Гетьманського Столу.

Channel: КУС КУС

Мясо ПРОСТО ОГОНЬ🔥 на ПРАЗДНИЧНЫЙ Стол | Very tasty Meat Recipe

Мясо ПРОСТО ОГОНЬ🔥 на ПРАЗДНИЧНЫЙ Стол | Very tasty Meat Recipe

Channel: Ольга Матвей

Возьмите лук-порей и приготовьте простой, но сытный обед

Возьмите лук-порей и приготовьте простой, но сытный обед

Channel: RELAX TOMATO

Съели за 5 минут и БЫЛО МАЛО! Даже и не думала,что куриная грудка может быть такой СОЧНОЙ и ВКУСНОЙ!

Съели за 5 минут и БЫЛО МАЛО! Даже и не думала,что куриная грудка может быть такой СОЧНОЙ и ВКУСНОЙ!

Channel: Цветкова Наталья

Вкуснее любых десертов, тортов и пирожных! Пирожки с яблоками МОИ СЕКРЕТЫ - пышные всегда!

Вкуснее любых десертов, тортов и пирожных! Пирожки с яблоками МОИ СЕКРЕТЫ - пышные всегда!

Channel: Сибирячка готовит

Новинка расходится сразу со сковороды, жаль не готовила так раньше! Капуста с начинкой.

Новинка расходится сразу со сковороды, жаль не готовила так раньше! Капуста с начинкой.

Channel: Кухня на любой вкус с Еленой Ус

Ольга матвей

рецепты

рецепт

еда

украина

простой рецепт

канал ольга матвей

что приготовить

как накормить семью

как накормить большую семью

как накормить семью вкусно и недорого рецепты

ужин

обед

что приготовить на ужин

простой ужин

вкусный ужин

вкусные рецепты

кухня

кулинария

recipe

recipes

dinner

feed family on a budget

feed family of 4 on a budget

food

cooking

tasty

tasty food

быстрый ужин

меню на неделю

что приготовить на обед

пирожки

бюджетный ужин

недорого

какнакормитьбольшуюсемью

ольгаматвей

00:00:02

pies and buns, we will prepare today

00:00:04

from a very light fluffy dough

00:00:07

that is suitable for frying and in the oven,

00:00:09

today we will prepare with two fillings,

00:00:11

sweet and savory, the filling is very

00:00:13

tasty, I will tell you options on how to

00:00:16

prepare how to prepare in advance what

00:00:18

pride Well, what are the nuances I do, I

00:00:21

’ll tell you everything, they’re very tasty, the blues and

00:00:24

feasts are fragrant and so soft that even

00:00:26

when the pies remain soft, like

00:00:28

for several hours after they’ve been

00:00:30

fried, they’re still equipped with

00:00:31

mia beads and

00:00:35

[music]

00:00:41

so let’s start with preparing the filling

00:00:44

that means you can take, well, peas and beans,

00:00:49

I have chickpeas today, and since

00:00:51

preparing them overnight means about 45

00:00:55

hours before you

00:00:57

usually cook for the night,

00:00:58

we usually pour in the grain, mine, it definitely

00:01:03

needs to be washed well like this, and I

00:01:05

even grains so between

00:01:06

mine, when we’ve washed everything, we fill it with water,

00:01:10

so look, I pour it in such a

00:01:12

proportion that the water turns out to be three times more

00:01:15

than the grain itself, because

00:01:19

it swells very well, you see, and by the morning

00:01:21

I will have a full plate, well, this is how

00:01:25

peas and beans are prepared and nude by

00:01:29

the morning, well, it swells like this, so

00:01:32

look, it’s so soft, you

00:01:34

can set it to cook and that’s how I cook half

00:01:36

a kilogram, well, just

00:01:39

cook chickpeas in salted water for about an hour and a half;

00:01:41

peas cook for about an hour and a half; beans for about an

00:01:44

hour and a half in total, but approximately

00:01:46

I drained now you need to make a puree from this, you

00:01:48

can just use this masher

00:01:50

or a blender what kind of puree can be made

00:01:53

even for it if you don’t want to do all this in

00:01:55

one day, I’ll use the blender today

00:02:00

[music]

00:02:03

so look, everything has been translated, this is the

00:02:06

state you need to this state,

00:02:08

you need to prepare any legumes

00:02:11

with which you will cook

00:02:12

today's pies, which means and if you haven't

00:02:15

prepared them in advance,

00:02:16

then when you prepare

00:02:18

the pies themselves, it's all in your

00:02:20

refrigerator, we'll warm it up and I'll show you

00:02:23

now what to do next, how to

00:02:25

proceed, but if you will not get fat and

00:02:28

peas beans and minutes after they have

00:02:31

fallen off then it will make it difficult

00:02:33

because it becomes a little harder in the

00:02:35

refrigerator especially if you prepared

00:02:37

it in advance and so we set aside our

00:02:40

legumes and we will prepare the dough

00:02:43

today's dough recipe is very versatile

00:02:45

it is suitable for pies in the oven and for

00:02:47

fried pies, and today we will

00:02:49

make both this and this option, I will

00:02:51

make it today with milk, but if you’re

00:02:53

not at home yet, you can make it with sour cream and

00:02:55

kefir, half a liter of milk needs to

00:02:58

be heated a little until warm,

00:03:01

I’ll send sugar here right away, which means somewhere

00:03:04

around this I have, you know, like this, here’s

00:03:06

a little bit, but like this, well,

00:03:10

maybe

00:03:11

50 grams no more, so my milk is warm, I

00:03:15

’ll beat one egg in here, and if you don’t have

00:03:18

enough milk, you can take a

00:03:20

little milk, a little water or there is no one or

00:03:23

the other, just do it with water, the

00:03:26

buns also turn out very tasty,

00:03:29

so look at the milk, sugar and egg,

00:03:32

mixed like this and for now set

00:03:34

aside what to do so that the dough

00:03:37

rises very quickly if you don’t have much time

00:03:39

I show you take yeast, I have dry

00:03:42

yeast add here Well, about a

00:03:46

teaspoon of sugar and add

00:03:49

two or three tablespoons of flour here like this and

00:03:54

now we take the milk that we

00:03:57

heated up and just like that

00:04:00

we pour a little bit here to make a slurry, the

00:04:03

milk is lukewarm and now the yeast will

00:04:07

quickly begin to work even if you are

00:04:10

cool, turn on the oven at one hundred

00:04:13

degrees, up, down, heat up and open the

00:04:16

oven door, look, everything has been mixed,

00:04:19

you can see that bubbles have already started to form,

00:04:23

which means that what I do is so that the process goes

00:04:25

very quickly and in an hour I have a

00:04:27

whole heap of dough, I

00:04:30

mix it like this and

00:04:32

cover this plate with film, so they

00:04:35

covered it with film,

00:04:38

now turn on the oven, as I already

00:04:41

said, put it in the oven preheated to

00:04:43

80 degrees with the door open

00:04:47

for literally five minutes, if the oven is

00:04:49

hot like that, it will immediately start working in a couple of minutes,

00:04:52

see literally in 3 minutes,

00:04:54

see how it swells, see

00:04:59

instantly if the oven is preheated, so

00:05:02

I set it to warm up,

00:05:03

now we send it here since

00:05:07

everyone is different and

00:05:09

some are not suitable for the straight

00:05:12

method, so in this way,

00:05:15

one hundred percent of the dough rises in an hour,

00:05:19

very very well, mix everything

00:05:22

with a spoon, now add flour, the important

00:05:25

point is whatever in Are you using flour,

00:05:27

add it in parts like this, add it,

00:05:30

mix it so that it mixes

00:05:33

into the liquid, then again because the dough

00:05:36

will be softer, eat this, add flour in

00:05:38

parts, so now a little more means the

00:05:41

dough turns out very airy and

00:05:44

soft, no need to mix all the flour at once according to the

00:05:47

recipe above add half then in

00:05:49

parts and you’ll see,

00:05:51

this amount of flour should be enough for you, but since

00:05:54

plus or minus the flour is different, it’s a little different,

00:05:58

so there may be differences, but it’s better

00:06:02

not to add more flour than there will be

00:06:05

more of it, which means look, I poured out all the

00:06:08

flour, I mix it with a spoon, that’s

00:06:10

enough it’s hard to mix what I’m

00:06:13

doing now like this, so that she

00:06:15

holds the lump like this, you see like

00:06:18

this, now we take vegetable

00:06:21

oil somewhere around 50

00:06:24

milliliters, no more dough is needed, it’s

00:06:26

so viscous sticky, that means what we’re doing is

00:06:30

watering the whole thing with oil and

00:06:34

pour the oil into your hand like this I have 50

00:06:37

milliliters no more all your hands are in the oil

00:06:40

now mix the dough with the

00:06:44

oil like this and knead in the oil like this it wo

00:06:49

n’t stick to your hands and it will be

00:06:51

airy look like

00:06:55

this in literally 5-10 minutes you

00:06:59

get dough if you cook

00:07:02

with sour cream, let’s assume,

00:07:05

or with kefir, it will be slightly

00:07:07

different in structure, I do

00:07:12

n’t even knead it too much, just like that,

00:07:15

now we cover it all with film

00:07:18

and leave it in the kitchen on the table for an hour,

00:07:21

you can put it on the open

00:07:23

oven door, but it so soft and pleasant

00:07:26

warm but now it will rise very well

00:07:28

so today I’m making this filling from

00:07:32

chickpeas with the addition of mushrooms we take about

00:07:34

250-300 grams of any mushrooms cut the

00:07:38

smaller the better because it’s

00:07:40

more convenient to wrap it in the filling when they are not

00:07:41

large without anything without oil without salt

00:07:44

we put it all on the stove when the mushrooms and

00:07:47

all the moisture and then I add a little

00:07:49

vegetable oil and I will fry them

00:07:52

so now we take the salt according to the special ones we definitely add salt to the mushrooms, be sure

00:07:56

not to

00:07:59

fry them fresh add a little salt

00:08:03

if you are cooking meat, fry or stew

00:08:05

it if mushrooms you didn’t find the name for you didn’t

00:08:09

find it you can take sausages any

00:08:11

sausages sausages and fry them in a frying pan

00:08:13

just chop them finely it will also be

00:08:16

good especially if it’s a smoked

00:08:18

sausage it will be like that you

00:08:19

know the aroma of smoked meat it’s very

00:08:22

tasty you can also take lard with a slit

00:08:26

it’s the same make small fryings like this,

00:08:28

but it’s not possible to just sew them up and

00:08:31

let the fat go into the frying pan and

00:08:33

fry the lard a little bit too,

00:08:35

so look, the mushrooms should turn out

00:08:38

like this juicy, I dry them,

00:08:40

which means if you make them dry, well,

00:08:44

I wouldn’t recommend it because these are

00:08:47

legumes and they will absorb all the

00:08:49

moisture, so the more juicy the mushrooms are,

00:08:53

the better. If you are

00:08:56

stewing meat, leave a little of

00:08:58

this liquid in the meat and just like that, add it to the

00:09:01

legumes, whatever you cook,

00:09:03

beans, peas, chickpeas, that’s all it’s the same as if you

00:09:07

start eating and you cooked the legumes a

00:09:09

day in advance, they were in the refrigerator then

00:09:12

before you put everything into the filling,

00:09:14

warm it up, usually you know how the

00:09:17

chick becomes hard in puree, you can

00:09:18

add a little water when you heat it up

00:09:20

either in the microwave or in a

00:09:22

frying pan and an onion and I cut 4

00:09:25

onions and fried them like this

00:09:28

along with oil,

00:09:30

so far I haven’t salted anything, now I’ll

00:09:32

just salt the mushrooms and cook naked

00:09:35

in salted water, now I’ll add

00:09:36

spices, everything else when you fry the onions, there’s

00:09:38

a lot of oil here, so

00:09:41

you mix everything like this and that’s exactly

00:09:43

what I need, this is the consistency you’ll get,

00:09:45

so the puree then comes out like this

00:09:48

from the legumes, it’s a bit thick, it’s even good

00:09:50

now you’ve mixed everything, dry it,

00:09:52

of course it smells very aromatic, very tasty if

00:09:55

you make chickpeas with peas and gifts

00:09:57

very similar in taste to beans, the inlet will be

00:10:00

slightly different so and so

00:10:02

delicious so now it means you need to

00:10:05

salt everything to taste salt im stud now

00:10:08

peach pepper any pepper I

00:10:14

won’t add any rights

00:10:16

the only thing I’ll do is add the greens

00:10:19

I have like this dried you can cut it

00:10:22

fresh I don’t have fresh it’s

00:10:24

just in spices this is how dried I am

00:10:26

I bought it,

00:10:27

mix it with the amount of greens,

00:10:30

I have dill here, parsley, you can

00:10:33

sprinkle as much as you want, as much as you like, it won’t

00:10:35

be much anyway, it won’t be much anyway, it won’t

00:10:37

be like this, by the way, it’s very tasty,

00:10:41

you can crush it with a spoon, we’ll

00:10:44

try it so that it’s tasty and good for you with salt.

00:10:50

cool means that you

00:10:55

can also add this kind of filling not only to

00:10:56

pies, you can wrap pancakes

00:10:58

like this, like we wrapped

00:11:00

yours last time, you can make dumplings

00:11:03

with such a beginner, whatever you want, it’s an abyss of

00:11:05

delicious, try it, mix everything,

00:11:09

be sure to salt everything for you

00:11:11

I liked it if you made it with meat, it

00:11:13

will be very tasty with a satisfying one, if you ca

00:11:16

n’t find a piece of meat, do it with sausages and with

00:11:17

embroidery, and you can also use minced meat, you also

00:11:20

need to fry or boil the minced meat, too,

00:11:22

mix it yourself, it will also be so cool, an

00:11:23

hour, the dough fits very, very cool

00:11:26

look at this beauty, this is how it turns out, it

00:11:29

turns out fluffy and airy,

00:11:32

no matter what kind of yeast you use,

00:11:33

do it using this method,

00:11:36

like a sponge, it turns out very cool, I

00:11:39

pour a little vegetable oil

00:11:41

on a saucer like this, I grease my hands with

00:11:44

vegetable oil like this so that the dough does

00:11:46

not stick

00:11:48

now I’m taking the dough, oh class dough, of course I

00:11:53

can do it, Senka, I’m right, today I’m going to

00:11:57

cook and fry in the oven, I’ll

00:11:59

just make different fillings and you can

00:12:03

make different ones, I’ll have sweet ones in the oven

00:12:05

and I’ll fry with

00:12:09

chickpeas, I forgot, I forgot what they call it like

00:12:14

that here in the oil the dough around like this

00:12:17

in the oil you can even

00:12:18

lubricate what’s left on the plate like this,

00:12:20

knead it a little and

00:12:24

now we’ll prepare the pies that go into

00:12:26

the oven means what to do so we’ll

00:12:30

assemble it

00:12:33

I have a small hand but I do it like this I

00:12:37

take it here such small lumps of dough,

00:12:39

these are very small of them, I will

00:12:43

make pies like

00:12:45

this, stretch them out and take the filling

00:12:50

today I take the winner, you can have jam,

00:12:52

I have apricot jam, you can take

00:12:55

absolutely anything, you can even take

00:12:58

defrosted cherries if you have them,

00:13:00

put in a full teaspoon more I

00:13:03

I don’t add it, I don’t need it,

00:13:07

just a drop is needed

00:13:11

now, be

00:13:12

sure to put your hands in the butter, don’t forget to

00:13:15

lift it all up and

00:13:19

just like that, we form a

00:13:22

bun like this, now

00:13:25

we grease a small deck and

00:13:32

baccarat with butter, we also grease everything, we grease it and

00:13:36

lay it out like this, a meadow bun like this

00:13:40

for now too Butter like this I will

00:13:44

make in two rows now that I have

00:13:47

jam on hand means sweet we make it with

00:13:49

accidents by the way there is no jam you can use it with

00:13:52

apples apples

00:13:53

sugar and cinnamon and it

00:13:56

just turns out great with apples

00:13:59

so we put this manyuni CNC bun

00:14:02

next to each other

00:14:05

like this look like this

00:14:08

I’ll show you again, stretch and it’s better

00:14:10

to leave the middle thicker than the edges, and it’s

00:14:13

good to stretch the edges like this, why because

00:14:15

when you put the filling

00:14:17

in any pies you make,

00:14:19

when you put the filling in you

00:14:23

end up with the edges, look at how long they

00:14:24

rise narrow I’ll throw quite

00:14:26

a lot of them here and here on this side

00:14:29

so that it’s not all thin and put everything in a

00:14:32

wild tank beat one egg and

00:14:36

cover the buns like this the egg

00:14:40

the oven should already be so

00:14:42

warm because the dough has risen

00:14:44

we tighten it all with film or

00:14:47

cover with a towel my oven

00:14:50

was already preheated to 180 degrees, I

00:14:53

open the oven door,

00:14:55

I put the buns themselves either on a baking sheet or on a

00:14:57

plate on something that’s heat-resistant

00:15:00

and the oven is on, and now the

00:15:03

hot air will make them rise quickly,

00:15:05

now the rest of the dough that I

00:15:08

have left is what I’m doing I cut it in

00:15:11

half with a knife like this so that it’s convenient to

00:15:13

shape, you could make the buns in

00:15:16

the oven a little larger than I could

00:15:19

divide the dough in half as you want,

00:15:21

today I want to make more fried ones than

00:15:23

in the oven, now so that it turns out

00:15:25

approximately equally, I cut the dough

00:15:29

into such small pieces and I’ll

00:15:32

fry these small pies,

00:15:34

I roll them up like this so that they have such a

00:15:37

beautiful shape like this,

00:15:41

now we stretch the dough itself like this,

00:15:45

just

00:15:46

like I’m going to make small pies,

00:15:49

and stretch them a little bit more like this,

00:15:51

along which I

00:15:53

take a full tablespoon of this wiki

00:15:56

straight from the proud but so that there is a lot of

00:15:59

filling because you know how you

00:16:01

can take lunch with you wherever if you are

00:16:04

going somewhere it’s very good you can watch at home instead of

00:16:07

lunch there is a lot of filling a lot

00:16:10

now we wrap it up, we raise the edges these are the ones that

00:16:15

have been rolled out more, we connect them

00:16:17

and now we mold them like dumplings

00:16:20

look like this,

00:16:24

we raise the edges like this to the top and

00:16:27

turn the pie over, it turns out like this,

00:16:31

stretched out like this, look, I

00:16:34

just greased the wheelbarrow with vegetable oil and

00:16:35

put the pies out, I was tormented by 14 of

00:16:38

these pies, I have a small

00:16:39

hand, you can see them and they are just like this

00:16:42

on part of my hand on my full hands my

00:16:45

pies, which have already fit well in the oven,

00:16:47

now I remove the film,

00:16:50

of course you can still wait, but I won’t let them

00:16:52

touch the film itself so that

00:16:55

later I have a beautiful top, remove

00:16:59

now what I do, just take

00:17:02

a towel and for two minutes, just like that,

00:17:05

cover with a towel and close the oven

00:17:08

and set the temperature to 180

00:17:10

degrees, preheat, put in the oven

00:17:14

preheated to 180 degrees

00:17:16

on top, I just preheat and bake for

00:17:19

about 20 minutes 25 I will fry in

00:17:22

a frying pan, add vegetable oil

00:17:25

so that the oil covers one well, then

00:17:28

lay out the pies and when

00:17:29

we put it on the frying pan, I press it a little like

00:17:31

this, just press it a little,

00:17:34

also take it with your hands in vegetable oil

00:17:38

so that they don’t stick, look how

00:17:41

beautiful the heat is, make it less than average because

00:17:45

they should bake well and not

00:17:48

burn

00:17:49

less than average, so I have 9 divisions on

00:17:52

I give this stove a 4, look how they

00:17:55

bubble, you see what a dough it is, a very

00:17:58

convenient dough recipe, such that it goes in

00:18:01

the oven both here and there, and with different

00:18:04

fillings, it’s great and comes up very quickly,

00:18:06

so you try the name of the crust

00:18:08

and turn it over on the other side if

00:18:11

you fry it over high heat

00:18:13

the crust will turn golden brown very quickly, look how

00:18:16

well they rise and bubble up,

00:18:18

very cool dough if you make

00:18:21

them one at a time then make 2 pieces or

00:18:24

three pieces just for one

00:18:26

frying pan and so it turns out 5 each and the tone is

00:18:29

similar on the whites you know what you sat on

00:18:31

the more flat when it’s ready

00:18:34

I line a baking sheet

00:18:37

or a large plate with paper towels and put the pies

00:18:40

here

00:18:41

just like that quite quickly with a

00:18:45

stick after 25 minutes I

00:18:48

check like this if there is no wet dough

00:18:51

they are ready and they are very

00:18:53

The buns are ready quickly, now we’ll make a

00:18:56

honey mask like this, take a

00:18:58

tablespoon of honey, add a little

00:19:00

water like this, mix well and make it

00:19:03

like you know, honey water can be

00:19:07

left thicker if the honey is not as

00:19:11

thick as mine, but it’s rarer, then

00:19:14

add just a little - a little water means

00:19:16

that it gives, firstly, the crust

00:19:18

turns out sweet, and secondly, it

00:19:20

seals the buns and they

00:19:23

stay soft longer because it’s not like that,

00:19:25

just a couple of tablespoons of water

00:19:27

and a tablespoon of honey, I often

00:19:31

do this for sweet baked goods,

00:19:33

especially since we use dough they made it not very

00:19:36

sweet so that it would be suitable for all

00:19:38

types of fillings, look and just like that

00:19:40

we grease it

00:19:44

oh immediately like that honey on the hot buns

00:19:46

immediately the aroma I walk a little along the

00:19:49

edge like this with a knife

00:19:52

look how they turned out for me such

00:19:54

guns airy bitterness it really is and it all

00:19:57

worked out just fine, I got these like

00:20:00

this 48 buns you can make more in

00:20:03

the oven less fried here which roll the

00:20:05

filling you can also make it with not

00:20:08

necessarily jam like mine you can

00:20:10

also experiment with the

00:20:12

filling and they are very soft now they have

00:20:15

cooled down barely warm well so soft,

00:20:19

considering just the bomb, now I’ll

00:20:21

show you, look how

00:20:23

the pies turned out, a lot of filling, you

00:20:26

look at 1 malatesta filling,

00:20:29

none and soft, I can’t even tell you

00:20:31

how delicate the dough is, they

00:20:34

will remain soft for a very long time, we highly

00:20:36

recommend the pies are very tasty and

00:20:41

very filling, try

00:20:44

with with peas and even with beans it’s very good

00:20:47

guys it’s delicious but already la bouche sos

00:20:53

third what the pies are like the dough is

00:20:56

very ainu the filling you see is a hot

00:20:58

pie so the filling needs to be set a little

00:21:01

very I can Senka and the tender

00:21:04

dough is moderately sweet for the sweet filling is

00:21:06

very suitable despite the fact that There is

00:21:08

little sugar in the dough, they are very tasty and

00:21:13

just add sweetness with jam,

00:21:15

try the honey crust, incomparable,

00:21:17

thank you for being with me today,

00:21:18

watch a couple of videos earlier, I prepared,

00:21:22

well, different preparations, delicious dinners

00:21:25

for the family, choose for yourself something that

00:21:27

you like, be sure to write what

00:21:29

products do you currently have in your refrigerator

00:21:30

so that I can select the following recipes for everyone

00:21:33

peaceful skies above your head target I love

00:21:35

it happens and bye

Description:

Буду готовить такие рецепты, чтоб было вкусно и недорого. Просто идеи как накормить семью каждый день. Приятного аппетита! *************************************** Мой INSTAGRAM: https://www.facebook.com/unsupportedbrowser Рецепт Ниже под Видео!!! А Также Плейлисты с Другими Рецептами на Моем Канале! ******************************************* НА МОЕМ КАНАЛЕ ЕСТЬ ЕЩЕ МНОГО ВКУСНЫХ РЕЦЕПТОВ. ПОДПИСЫВАЙТЕСЬ НА МОЙ КАНАЛ: https://www.youtube.com/channel/UCZEqXoz7G4sPniv_hJJbVhw?sub_confirmation=1 ************************************** Рецепт: Нут 500 гр Грибы 250 гр Соль, перец по вкусу Лук 4 шт обжарить Зелень немного Варенье 200 гр Яйцо для смазывания Тесто: Молоко 500 мл Сахар 50-70 гр Яйцо 1 шт Дрожжи сухие 12 гр Мука 700 гр Растительное масло 50 мл ************************ Recipe: Chickpeas 500 g Mushrooms 250 g Salt, pepper to taste Fried onion 4 pcs Dry dill (a little) Jam 200 g Egg for brushing Dough: Milk 500 ml Sugar 50-70 g 1 egg 1 Dry yeast 12 g Flour 700 g Vegetable oil 50 ml ************** ПРИСОЕДИНЯЙТЕСЬ В СОЦ СЕТЯХ Instagram: https://www.facebook.com/unsupportedbrowser Яндекс ДЗЕН мой канал: https://dzen.ru/olgamatvey TikTok: https://www.tiktok.com/@olgamatvey Канал в Telegram: https://t.me/OlgaMatveyy Одноклассники: https://ok.ru/group/53507527147713 Моя группа ВКонтакте: http://vk.com/public94593369 Моя страница в Facebook: https://www.facebook.com/unsupportedbrowser Сообщество в Google+ https://workspaceupdates.googleblog.com/2023/04/new-community-features-for-google-chat-and-an-update-currents%20.html Twitter: https://twitter.com/Dima111111 ****************************************************** ****************************************************** МОИ ПЛЕЙЛИСТЫ: 1) Сладкие блюда. Тортики, Десерты и Разные Сладости. Вы их просто полюбите и будете всегда готовить: https://www.youtube.com/playlist?list=PLtl_gGHV94in3XfP9C8qB-AspLhvoCKmE 2) Вторые блюда, этот плейлист посвящен очень вкусным рецептам Вторых блюд и Несладкой выпечке: https://www.youtube.com/playlist?list=PLtl_gGHV94ikJ707aLNONvIc67N6o_JYz 3) Новые Блюда, в этом плейлисте, я с вами поделюсь новинками : https://www.youtube.com/playlist?list=PLtl_gGHV94im9D4mKjz9fMLxPo4nZKviy 4) Салаты - домашние рецепты, лучше вас их никто не приготовит: https://www.youtube.com/playlist?list=PLtl_gGHV94ilj1K9U7Ffs8cnFYya0p9s5 5) Очень Быстрые и Простые рецепты, НО ОЧЕНЬ ВКУСНЫЕ (Дешево и сердито) :https://www.youtube.com/playlist?list=PLtl_gGHV94ilg0fSjW27ypipF7eEyMLg0 6)Рецепты Праздничных Блюд на Новый Год и Рождество https://www.youtube.com/playlist?list=PLtl_gGHV94ikrYgYIgFZjPFa-iFNUK2FN 7)Низкокалорийные Рецепты: https://www.youtube.com/playlist?list=PLtl_gGHV94imfWJv8oGFLQJWDIREGl3Qy 8) Очень Вкусные Шашлыки и Еда на Гриле: https://www.youtube.com/playlist?list=PLtl_gGHV94imbxzCuQYVpPx0zoP72ZnuB 9) Рецепты для поста: https://www.youtube.com/playlist?list=PLtl_gGHV94in6l6wEepfNx3SYr43aC6bj 10) Варенье - вкус лета. Консервация и разная купорка https://www.youtube.com/playlist?list=PLtl_gGHV94ildLWhDE-ohrjVuXX1S9ezv 11) Блины и Оладушки - Лучшие мои Рецепты и Вкусные Завтраки https://www.youtube.com/playlist?list=PLtl_gGHV94iluwUjMhCsyHfbctUI5aBVj 12) Вкусные Пироги, Пирожки и Булочки Не садись на пенек не ешь пирожок https://www.youtube.com/playlist?list=PLtl_gGHV94ikXL3Fstvl1bg5Xl06yAP8Z 13)Пасхальный Кулич (Паска) Самые Лучшие Рецепты https://www.youtube.com/playlist?list=PLtl_gGHV94ikuIOpuNXLJ2P5fUjXweUGD 14)Корзина на Выходные (Готовые меню): https://www.youtube.com/playlist?list=PLtl_gGHV94inET2zaNj61WU8BjhmJoQ6G 15)Рецепты в Мультиварке: https://www.youtube.com/playlist?list=PLtl_gGHV94imVxEqs4PlSwfXc_CQ5kChv 16) Все Плейлисты: https://www.youtube.com/user/vkysnueveschi/playlists?view=1&sort=dd&shelf_id=12 ************************ На моем канале ольга матвей много рецептов как накормить большую семью По вопросам рекламы и сотрудничества: [email protected]

Preparing download options

Popular

HD video

Only sound

All

* — If the video is playing in a new tab, go to it, then right-click on the video and select "Save video as..."

** — Link intended for online playback in specialized players

Questions about downloading video

How can I download "Как НАКОРМИТЬ семью ВКУСНО и НЕДОРОГО | ПИРОЖКИ (выпуск 3)" video?

http://unidownloader.com/ website is the best way to download a video or a separate audio track if you want to do without installing programs and extensions.
The UDL Helper extension is a convenient button that is seamlessly integrated into YouTube, Instagram and OK.ru sites for fast content download.
UDL Client program (for Windows) is the most powerful solution that supports more than 900 websites, social networks and video hosting sites, as well as any video quality that is available in the source.
UDL Lite is a really convenient way to access a website from your mobile device. With its help, you can easily download videos directly to your smartphone.

Which format of "Как НАКОРМИТЬ семью ВКУСНО и НЕДОРОГО | ПИРОЖКИ (выпуск 3)" video should I choose?

The best quality formats are FullHD (1080p), 2K (1440p), 4K (2160p) and 8K (4320p). The higher the resolution of your screen, the higher the video quality should be. However, there are other factors to consider: download speed, amount of free space, and device performance during playback.

Why does my computer freeze when loading a "Как НАКОРМИТЬ семью ВКУСНО и НЕДОРОГО | ПИРОЖКИ (выпуск 3)" video?

The browser/computer should not freeze completely! If this happens, please report it with a link to the video. Sometimes videos cannot be downloaded directly in a suitable format, so we have added the ability to convert the file to the desired format. In some cases, this process may actively use computer resources.

How can I download "Как НАКОРМИТЬ семью ВКУСНО и НЕДОРОГО | ПИРОЖКИ (выпуск 3)" video to my phone?

You can download a video to your smartphone using the website or the PWA application UDL Lite. It is also possible to send a download link via QR code using the UDL Helper extension.

How can I download an audio track (music) to MP3 "Как НАКОРМИТЬ семью ВКУСНО и НЕДОРОГО | ПИРОЖКИ (выпуск 3)"?

The most convenient way is to use the UDL Client program, which supports converting video to MP3 format. In some cases, MP3 can also be downloaded through the UDL Helper extension.

How can I save a frame from a video "Как НАКОРМИТЬ семью ВКУСНО и НЕДОРОГО | ПИРОЖКИ (выпуск 3)"?

This feature is available in the UDL Helper extension. Make sure that "Show the video snapshot button" is checked in the settings. A camera icon should appear in the lower right corner of the player to the left of the "Settings" icon. When you click on it, the current frame from the video will be saved to your computer in JPEG format.

What's the price of all this stuff?

It costs nothing. Our services are absolutely free for all users. There are no PRO subscriptions, no restrictions on the number or maximum length of downloaded videos.