Author Archives: Angel

Гъбена Супа с Богат Вкус

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Необходими съставки за 5-6 порции:
400-500 г Гъби /аз използвах по 250 печурки и кладница/
50 г Масло
100 г Лук
60-70 г Морков
2-3 скилидки чесън
20 г Брашно
150 г Сметана /30-35% масленост/
мащерка, магданоз
сол, черен пипер
около 1.5 л вода или бульон

Приготвяне:

Rustdesk – an Open Source, Self Hosted alternative to TeamViewer, AnyDesk, GoToAssist, and the like.

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Make sure you open these ports:

ufw allow 21114:21119/tcp
ufw allow 8000/tcp
ufw allow 21116/udp
sudo ufw enable

Disable iptables

iptables -P INPUT ACCEPT
iptables -P OUTPUT ACCEPT
iptables -P FORWARD ACCEPT
iptables -F

iptables --flush

Also enable the ports in the default security list for the subnet.

Пет топ причини да похапвате по-често фурми

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https://vkusotii.dir.bg/lyubopitno/pet-top-prichini-da-pohapvate-po-chesto-furmi

Пълнени фурми с крема сирене и орехи

Ground Beef Emapanada

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Ingredients:

Ingredients: 20-22 empanadas

Empanada dough

  • 3 3/4 c AP flour
  • 12 tbsp cold butter
  • 1 tbsp sugar
  • 1 1/2 tsp salt
  • 1 1/4 cups cold water

Ground Beef Stuffing:

  • 2 lbs lean ground beef
  • 2 small bell peppers (chopped)
  • 1 Anaheim pepper (chopped)
  • 1 small onion (chopped)
  • 4 minced garlic cloves
  • 2 tsp Mexican oregano
  • 2 tsp thyme
  • 2 tsp parsley
  • 2 tsp basil
  • 2 tsp paprika
  • 1-2 tsp crushed red pepper
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 2 tsp salt
  • melting cheese – to taste

Preparation:

  • Cook the peppers on medium-high heat for 5 min.
  • Add the onion and cook for another 2 min.
  • Add the meat
  • Add the minced garlic
  • Add all spices
  • Break the meat and mix everything
  • Cook for 8 minutes
  • Add more salt if needed
  • Turn the heat off, cover it and set it aside to cool down.

  • In a large bowl add the flour
  • Add the sugar
  • Add the salt and mix
  • Add the butter (it should be cold)
  • Mix everything together really well
  • Add 1 1/4 cup cold water
  • Knead until the dough does not stick to your hands.

Bean soup

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Ingredients

  • 1.5 cups of white beans
  • 1 yellow onion
  • 2 carrots
  • 1 jar (32 Oz) tomatoes
  • 3 table spoon of olive oil
  • salt to taste
  • mint to taste

Preparation

Put 1.5 cups of white beans in a glass container.
Add water, so it covers the beans with 1 or 2 inches of water.
Leave it in the fridge overnight.

On the next day discard the water from the glass container.
Put the beans in a pressure cooker and add water, so it covers them.
Put the lid but do not hermetize it. Bring the water to boil.

Discard the water and add 6 cups of new water.
Put the lid and hermetize. Bring the water to boil.
Reduce the heat just enough to keep it boiling. Boil for 40 minutes.

Release the pressured air. Remove the lid.
Add 1 chopped yellow onion.
Add 2 carrots sliced in small cubes.
Add 1 jar (32 Oz) of milled tomatoes.
Add 3 table spoon of olive oil.
Add salt to taste.

Boil for 15 minutes with closed lid but not presurized.

Turn the heat off. Open the lid and add mint to taste.
It is all done. Leave it to cool off a bit and it is ready to serve.