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Donuts stuffed with grapes

Donuts stuffed with grapes

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Grapes and pickled apples are sensational, they have a very aromatic taste!

  • 6 gogosari
  • a large white grape
  • a large red grape with large berries
  • 2 horseradish roots
  • celery leaves
  • 2 apples


  • 1/2 l of vinegar
  • 2.5 l water
  • 3 lg coarse salt6 lg sugar
  • o lg boabe mustar
  • o lg boabe piper
  • Bay leaves

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Donuts stuffed with grapes:

Remove the stalks from the donuts, wash them well and clean them of seeds and ribs. It is then drained. The grapes are washed. Fill the donuts with grapes, then put a lid on apple slices.

Place the donuts in a large jar on celery leaves. Among them are cleaned and washed horseradish sticks. Prepare the solution from the above ingredients and pour hot into the jar. Then boil the jar in a bain-marie for half an hour. Allow to cool in water.

How to prepare the recipe for donuts with cauliflower or grapes, with vinegar

Remove the spine with a small knife with a thin blade. I make a cut around the spine and pull lightly, it comes out immediately.

Clean the seeds well and check that they have no worms or mold. As ruined as they were, my donuts had no worms or mold. That's the good part. & # 128539

Put a pot on the fire with vinegar, sugar, salt, peppercorns, allspice and bay leaves.

Let everything boil. The donuts are placed, one by one, in such a way that they are scalded.

Do not leave much, 3-4 minutes after boiling, then remove. If they are scalded, they will soften a little and will be easier to fill and put in jars.

Fill the donuts with grapes or bunches of cauliflower, broccoli, white or red cabbage & hellip as you wish.


For grapes, choose white grapes, because the black ones will color the juice and will not have a pleasant appearance. Choose smaller grapes to fit more in each donut. They look so beautiful! And if there are some incense grapes & hellip mamaaa, what a flavor they will have! I used white Muscat, but the berries are a bit big.

The decorations are being prepared.

I always make some carrot fir trees: cut the carrot into thin slices and then, with a sharp knife, shape it into a fir tree.

From the celery root I cut some popcorn. Many models can be made, but I felt bad and I didn't feel like more.

Horseradish is cleaned and cut into strands, celery leaves are also prepared.

It is placed in clean, dry jars, cauliflower and grape donuts and there are popcorn, fir trees, celery leaves, horseradish & hellip strands or any other decorations you want. & # 128578

Put mustard seeds and other celery leaves on top, then pour the boiling vinegar (vinegar in which the donuts were scalded and put back on the fire).

Staple the jars well, turn them upside down and cover them with beds. Leave it like this until the next day, when they are taken and put in the pantry.

Follow the jars daily for 1 week (the rule applies to all pickles with vinegar), and if the juice is disturbed and swollen the lid or if when turned upside down, the juice flows & hellip drain the vinegar, bring to the boil and pour the same juice over the donuts again.

Staple well. If the lid is not good, another one is used. Ideally, use new lids every year. & # 128578

These donuts can be filled with grapes, cauliflower, broccoli, cabbage, eggplant or pumpkin slices, green beans and so on

Method of preparation

Dried tomatoes in oil

So: simple as hello! You take the tomatoes, wash them, cut them into slices, but be careful to keep them about the same

Traditional donuts

Clean the donuts and cut them into quarters. Make a bath of water, vinegar, spices, salt, honey, oil. When

Donuts stuffed with grapes (cold)

Donuts stuffed with grapes (cold). Recipe donuts stuffed with grapes (cold). How to make canned donuts stuffed with grapes (cold)

Donuts stuffed with grapes (cold) -Ingredients

3 kg gogosari
500 gr sugar
400 ml vinegar
3 lg salt never
Bay leaves
mustard seeds
1 kg of black grapes

The solution for grapes:
1 cup of vinegar
2 water dogs
3 lg sugar
1 lg salt never
Bay leaves

Donuts stuffed with grapes (cold) - Preparation

Washed donuts are carefully cleaned of stalks. Place in a large bowl, pour salt, sugar, vinegar, mustard seeds, peppercorns, bay leaves and mix well. Leave for 24 hours, stirring occasionally in them.
The grapes are removed from the bunches, washed and scalded for about 3-4 minutes in the solution prepared from the above ingredients. Remove and allow to cool. The solution used for scalding the beans should NOT be mixed with the juice left by the donuts. You can use it e.g. hot peppers.

After the donuts have softened and left enough juice, fill them with grapes, place them in a jar (3 kg) and pour over them the juice mixed with peppercorns, bay leaves and mustard seeds. Cover the mouth of the jar with a sheet of cellophane or lid and place in the pantry in a cool, dark place.
I used black grapes with large beans but it can also be made with a combination of black and white grapes.

Jar donuts for the winter - the best pickled or marinated donuts

Jar donuts for the winter - the best pickled or marinated donuts. Homemade pickle recipes. How are pickles made? How to make donuts filled with cauliflower or grapes? How to marinate donuts? How to make pickle salad with donuts or kapia peppers?

Many people ask us for donut recipes in a jar and, since we have more, we decided to centralize them here. You will find the recipe for donuts in cold vinegar (without boiling), the one for scalded donuts (marinated) and then put in a jar, donuts in mustard sauce (more or less spicy), donuts filled with cauliflower or berries grapes as well as pickle salad with donuts, peppers and onions.

The donuts are pickled in the fall. The donuts have a fleshy flesh and a thicker rind than bell peppers and their taste is fine and sweet. It is somewhat similar to kapia peppers but their shape is different.

Many people complain that pickled donuts soften excessively, become flabby. If you follow our recipes you will find the exact opposite: the donuts in the jar will keep their beautiful color and texture (they will be suitable for crisps). If you live abroad and can't find donuts, then you will have to use kapia or kapia peppers. In summer or autumn I also use donuts for cooking: stews, pots, soup, etc.

In the following I leave you the "Collection of donut recipes" that we will update as we publish new articles.

Donuts stuffed with cabbage

Carrots and celery are grated and added to the cabbage.

Add salt (15 g / 1 kg mixture)

and finely chopped celery leaves (keep a few chopped leaves).

The donuts are washed and the stalks and all the seeds are removed.

Then fill with the cabbage mixture.

Cover with slices of carrot or celery.

Boil vinegar, water, 10 g sugar, 10 g salt, peppercorns, bay leaf, celery leaves, mustard seeds. Horseradish can be used instead of mustard seeds.

For a 3 l jar you need 1 l of liquid. When it starts to boil, let it boil for a while, then remove from the heat and let it cool for 5 minutes, covered with a lid.

Pour into jars filled with peppers stuffed with cabbage.

Then close the jars immediately with lids.

Allow to cool, then store in a cool place. It is eaten with garnishes, steaks or other foods.

Recipe of the Day: Donuts stuffed with grapes


Recipe of the Day: Old Dishes - New Dishes at the "Ciric Hotel Complex"

* 2 kg donuts (about 13-14 pieces) which are cut in half, washed and drained

* 500 g of large and sweet black grapes

* cauliflower bouquets to fill in the gaps.

Method of preparation

Put water and ote0t in equal parts to boil and scald the donuts and cauliflower in this mixture. When they are cold, they are filled with grapes and then carefully placed in jars with a wide mouth. Put cauliflower in the holes. Place the spices and tomato juice over the boiled vinegar with water. Honey and salt are added after removing the sauce from the heat. After it cools down a little, pour the sauce over the peppers directly into the jar and tie with sackcloth.

Irina Hriapca, master chef at the "Ciric Hotel Complex"

Theme of the week: Donuts for winter - suggestions, recipes or tips.

Send the answers until Thursday, September 24, 2009, at 12.00, to the address: [email protected]. The winner of the award will be announced in the edition of Friday, September 25. Attention: only the answers that contain a telephone number where the participant can be contacted will be considered. The winner of last week's edition is Roxana Elena Burlacu.

Tips for tenderizing meat:

To prepare a tender and tasty steak on the grill, the pieces of meat are salted a little before and left for a quarter of an hour in the freezer. - The grilled steak will not sting with a fork because its own juice will drain and the meat will lose its tenderness. -The beef is more pretentious, so in order to obtain a tasty, tender and well-penetrated grilled steak, it is recommended that the pieces be cut perpendicularly to the meat fiber and sprinkled with oil from time to time during frying.

-The steaks given with a little mustard before being put on the grill will be more flavorful and tender.

-If a stainless steel spoon is put in the pot in which the meat is boiling until the vegetables are added, it boils much faster.

-The liver does not salt from the beginning. First fry for a few minutes on each side then add salt. If it is salty from the beginning, it tends to harden.

-If the meat is too hard, you can add a little baking soda to the boiling water.

-The schnitzels fry much better if before preparation they are given with a little salt, greased with oil and left to cool a little.

-The meat in the soup becomes more tender if a few drops of vinegar or lemon juice are added.

-The meat you want to prepare in the oven becomes more tender if you pour a little brandy over it.

Donuts stuffed with cauliflower and grapes

We haven't prepared more sophisticated pickle recipes for many years, because we, the permanent ones at the table, have dwindled, the children each going their own way, and the grandparents who stayed with us in the winter have left us for good. It seems that neither the desire for something special nor the physical strength are the same. We limited ourselves to the traditional pickles that children want when they come home.

I saw on TV how various presenters (more or less famous chefs), prepare pickles in the same way and face, using all sorts of ingredients & # 8220la envelope & # 8221, which I used only for testing, after about 10 years ago, when the culinary curiosity in me appeared in the market, it pushed me to try. As the result was disastrous, resulting in throwing 2-3 jars of pickles (strange taste, yoke aroma, soft pickles, although I followed exactly the recipe written on the envelope), I stuck to my recipes inherited from my mother, grandmother and from my father-in-law.

We prefer pickles pickled in brine, but this year my wife and I decided to attack some stuffed donuts, preserved in vinegar.

The secret of quality pickles! Vegetables should be as fresh as possible, well cooked and preferably purchased from local producers, who do not use chemical fertilizers. If you have found a pit worm in a root or in a pod, there is no doubt that the vegetables are Romanian. Unfortunately, the local producers gave up for about 3-4 years the Romanian legume seeds and bought seeds in an envelope, brought from import (I suspect, as treated by the producer by various methods only known to them), more productive, obtaining good-looking vegetables , but unfortunately, not always as fragrant as those obtained from Romanian seeds. No matter how much you search through the market, to buy only vegetables obtained from local seeds, you are still obliged to buy those obtained from imported seeds, otherwise you will be left with an empty pantry for the winter. Instead, I use only coarse, Romanian salt (even if I look for it 2-3 days in the neighborhood stores, checking the bag from which it sells to me), food vinegar obtained from 9-degree wine (I look carefully at the label), traditional spices peppercorns, mustard seeds, thyme, horseradish, cherry leaves, dried onions, dried garlic, celery leaves, bay leaves, coriander seeds, hot peppers).

How do we preserve pickles? Glass jars are used, not plastic containers. Washing the jars with warm water and detergent, followed by rinsing under a few jets of cold water, is one of the mandatory conditions to obtain quality pickles. The use of jars with a sealed lid is preferable, but for today's recipe, large jars of 10-15 Kg, with a wide mouth, are useful. There are jars on the market with a tight lid, with a maximum capacity of 8-10 Kg, with a rather small mouth and not large enough. Quality cellophane is mandatory for tying jars to the mouth, as it stretches when the preservative cools.

Ingredients needed in the recipe: donuts suitable for size, cauliflower, white or black grapes, with large grains (the color of the preservative will depend on their color), carrots and cucumbers (a few pieces to fill the gaps between donuts, not to put too much vinegar in the jar and donuts to stand as you placed them), 9-degree wine vinegar, coarse salt, caster sugar, peppercorns, mustard seeds, horseradish root, dried onions, garlic cloves, celery leaves, bay leaves.

All vegetables are washed with cold water and allowed to drain. Carrots are cleaned or whoever wants can just wash them well.

The donuts are removed with the tip of a sharp knife. They drain the seeds well.

Grapes are chosen from bunches. Cauliflower unfolds into bunches. Peel onions, garlic and horseradish.

The donuts from which the stalks and seeds were removed are filled with bunches of cauliflower and grapes.

On the bottom of the jars are placed: pieces of horseradish, onion rings, garlic cloves, mustard seeds, peppercorns, bay leaves. The donuts filled with bouquets of cauliflower and grapes are placed in layers, in a jar, with the hole filled up. The gaps between the donuts are filled with cucumbers, long slices of carrots, grapes, bunches of cauliflower. The mouth of the jar is covered with celery leaves, with the stem and everything.

The preservative liquid is prepared from food grade vinegar of 9 degrees and cold water, in a ratio of 1: 3. Add 1 tablespoon of coarse salt and a tablespoon of caster sugar for each liter of liquid mixture.

Boil the preservative until it boils in 3-4 boils. The hot liquid is left to rest for 10 minutes, then it is poured gradually, using a large polish, over the vegetables in the jar, letting it drip easily over the vegetables and as the liquid level in the jar increases, the air left between the vegetables is evacuated. .

Don't forget, if you don't want to do your own work! Put the blade of a knife under the jar, when pouring the hot liquid over the vegetables.

Cover the mouth of the jar with a lid and wait about 1 hour to place the liquid in the jar. The air bubbles rise through the jar when you move / rotate the jar slightly.

At the mouth of the jar are placed 2-3 sticks, crossed, to keep the donuts in the liquid, for the entire period of pickling, knowing that in time, the liquid can enter the vegetables and at the mouth the jar can remain dry.

If necessary, fill the jar with preservative liquid, until the jar is filled, then tie to the mouth with quality cellophane (put in 2-3 layers), using food string, hard (do not break when squeezing the cellophane on the mouth of the jar).

The jars with pickles are left to cool gradually, at room temperature, then stored cold (in the balcony, pantry, cellar, shed, storage room, etc.), when the cellophane has stretched perfectly.

Be careful when storing jars! The handling of the jars is quite heavy, it is done carefully, not to hit each other, being very sensitive on the sides. For cold winters, if the storage is done in the balcony / in the closet, which is not airtight and the balcony is also not airtight / closed, the jars are covered with beds. By freezing-thawing (fine ice cubes are formed in the preservative liquid), the pickles lose their qualities, sometimes they even soften.

Pork steak or mutton steak to keep on the table over the winter, to remove such pickles. The glass of red house wine made from grapes cannot be missing from the pickle plate and from the steak plate.

Good appetite you gourmet brothers and you gourmet brothers everywhere, wherever you are in the world! If you have managed to stock up on pickles for the winter, that's fine. If you haven't succeeded yet, you still have time, the markets are still well stocked, for a few more days, until the frost in the field. Then you will again use the jars placed on the shelves in the market and when you taste such pickles, you will understand why they do not taste good, and those prepared in your home kitchen are delicious.

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