Leg of Lamb Farm

Leg of Lamb Farm
ingredients:1 leg of lambspices1 large onion, chopped or grated2 spoons (soup ) of paprika (powder )2 spoons (soup ) full of garlic without the wrinkled kernels1 spoon ( soup) of spicy paprika1 teaspoon (tsp ) or (tablespoons) grated fresh ginger1 tablespoon (coffee ground cloves or to taste1 teaspoon (tsp ground cinnamon1 bay leaf , or ½ teaspoon (coffee ) shallow bay powder1 pinch of nutmeg1 bunch of parsley and other herbs around to your likingRosemary put only half rooster1 lady finger pepper , seeds removed and chopped without ribsother Ingredients2 red bell peppers , 1 red or yellow one2 bouillon tablet dissolved in a little water1 cup dry white wine1 medium glass of mushrooms drained and rinsed canned andchopped in half3 ripe tomatoes peeled and chopped without seeds1 leek white part only cut into thin slices1 teaspoon ( tsp) paprika or spicy pepper sauce2 spoons (soup ) full of lard or ½ cup oilHow to Prepare the lamb shank :First thing is to remove the gland ( bodum ) leg of lamb is what the bad smell in the flesh .Gland of the hind leg of the lamb is removed , looks like a grain of dark beans.
Is between the tendon and the bone of the leg .
After washing the lamb shank in running water .
Season the meat with the seasonings from the list.Place the ham in a large plastic bag with all the spices , tie with cotton string .
Place the bag in a utensil washer, take the refrigerator for 12 hours ,
Then take the leg , switch to a baking sheet lined with aluminum foil , add half cup of strained sauce.Grease the meat with lard or cover with slices of bacon.Lead to bake preheated oven 180 º C for 40 ' minutes for each pound of meat .
How to Prepare the sauce :Sauté the onion with the peppers and leeks , tomatoes add the broth, and spicy paprika , finally the mushrooms .To Serve :Place the lamb on a platter , pour the sauce on top.With white rice , salad and watercressWhite bean salad seasoned with plenty of onion, parsley , and chopped green olives , and a little bean broth .

Tender to California

Tender to California
ingredients:1 of 2 pounds tenderOther Ingredients:1 cup dry white wine1 cup pineapple syrup1 cup of orange juice½ cup honey or Karo1 cup (tea ) of blackheads India
Fruit Compote :
10 pineapple slices in syrup drained10/2 of the drained peaches in syrup10 prunes without pits drained10 whole figs in syrup drained04 apples without peeling cut pre- cooked slices (optional )1 medium glass of cherry syrup drainedPlace cherry half in center of each slice of pineapple
How to Prepare :With a knife scratch the tender forming lozenge , crossing the risks , put a clove .
Brush the tender with honey or Karo .
Lead to average pre -heated oven 180 ° C for 40 ' minutesfor each pound .
While in the oven, drizzle with the syrup mixed with pineapple wine and orange juice , equal parts .Once you place the roast on a platter tender , garnish withfruit compote .For Christmas and New Year :
Place a cup ( tea) of candied chestnut .1 cup walnuts crustsSeedless raisins

Chicken D ' Angola Stuffed

Chicken D ' Angola Stuffed
 ingredients:
l moorhen Angola 2-3 pounds
seasoning :
l / 2 cup dry white wine1 glass of white beer4 cloves garlic, crushed kernels without2% of the weight of the meat salt 20 gm.l tablespoon (coffee ) ground black pepper1 tablespoon (coffee ) spicy paprika1 teaspoon ( tsp) grated ginger3 sprigs of fresh mint1 sprig of fresh rosemary1 sprig of fresh basil1 pinch of grated nutmegl bunch of parsley and chives without cutting

filling I
50 grs . butter1 large onion , grated50 grs . chopped bacon100 grs . Kid of baked chicken and ground100 grs . of pork sausage , cooked and ground1 stalk of chopped celery1 leek white part only cut into thin slices1 pre - cooked carrots , diced1 cup ( tea) of chopped green olives1 cup of cornmeal1 cup of tapioca flour



How to Prepare :
Rinse the bird under running water . Drying on a paper napkin
Loosen the skin from the breast and thighs , very careful not to tear .
Never puncture the skin of any bird , always stick under the skinSeason the bird leave the seasoning for 6 to 12 hours in the refrigerator .
The next day , place in a pot with the bird breast side up, with seasonings beer and wine .
Bring to low heat for 30 minutes. Allow to cool in the pot capped
When cold , remove carefully , dry well with paper towels.Place the filling , without closing the hole .Hold the legs of the bird with cotton string

Rechei II:

2 cans of ham pâté3 sour apples grated in the large drain2 tablespoons butter or cheese or grated Parmesan2 tablespoons cream cheese or cheese needed to bind1 cup crushed crackers or toasted moldy freshly grated .
Mix all ingredients , make a cigar , filling the birdYou can fill the entire Ave or apart, chest, thigh , and on - thigh

Take to bake in lined with aluminum foil and with a bit of broth strained cooking pan.
Cover the bird with foil , leaving a space between the paper and the bird does not stick to the skin
Bake in preheated oven l80 ° C for forty minutes per pound , or until roasted.
Fifteen minutes before taking the bird from the oven , remove the foil increase the oven temperature to 200 C and bake until well blush .
Serve on lettuce leaf and lemon slices or grated carrots in thick or thin lace carrot .
With white rice and a salad of watercress , orarugula , endive , escarole , lettuce all together .
You can make a salad of endive with large torn whole olives pitted and sliced ​​onion and tomato slices persimmon.

C o r d s a n a d a The With Farofa

C o r d s a n a d a The With Farofa
ingredients:
20 clean quail
seasoning :
½ cup oil1 cup of oregano1 cup dry white wine or rice vinegarl whole bunch of parsley and chives1 cup ( cup) (tsp ) onion, chopped coarsely6 cloves of minced garlic , coredsalt and pepper to taste3 sprigs of basil and 3 whole sprigs of mint
How to Prepare :
After cleaning the quail , birds wash under running water , dry on a paper towel or cloth and clean.
Season with oil, salt , garlic , white wine , oregano , onion, parsley and chives and mint majericão .
Leave for 4-6 hours in the seasoning inside the refrigerator , turning occasionally .
Then take quails seasoning , place the quail on a spit for roasting in grill , placing 60 cm above the coals , turning several times , once to bake evenly.
The skewer is placed from the neck to the curanchim .Curanchim is the end of the backbone of the bird .
 * You can roast the quail in the oven topped with bacon and then with aluminum foil . *
Garnish :
Simple streusel :
½ cup of tea oil2 cups cornmeal orhalf and half the corn of tapioca flourl cup ( tea) of chopped green olivesl cup ( tea) of chopped parsleyl grated onion50 grs . chopped bacon100 grs . Baked sausage and ground, or kids baked chicken and groundsalt and pepper to taste .4 hard boiled eggs and chopped fine choosy , poached or fried food .
How to prepare :
Fry the bacon in the oil with the sausage then add the onion let wilt , add the flour , boiled eggs , olives parsley, salt and pepper
Put the roasted quail on a platter of clay
The headlight serve separate
Accompanying salad of watercress , arugula , endive .
Option - II : grated or shredded and whole radishes, sliced ​​crosswise with the stem cucumbers.
III - option :
You can serve with coleslaw and onion thinly sliced ​​into rings
Accompanies past small potatoes cooked in olive oil and place over cream cheese and chopped parsley .
Accompanies the fried breaded banana .

Quail to Spanish Fashion

Quail to Spanish Fashion
ingredients:
6 whole quail , cleaned
other Ingredients
100 grs . chopped bacon2 tablespoons full of butter1 cup (tea) and salsa with chopped stem drizzling1 cup dry white wine1 spoon (soup ) of wheat flour1 spoon ( soup) of saffron orhalf of turmeric and half paprika spice( Turmeric root is a strong yellow color)Saffron is a pistillate flower is Imported from Europe

seasoning :
2% by weight of the meat of approximately salt1 spoon (soup ) shallow salt1 teaspoon ( tsp) grated ginger2 clove4 cloves garlic, chopped kernels without the niggling1 large onion , grated1 lemon juice only1 pinch of nutmeg (optional )1 cinnamon stick

Other Ingredients:
2 cooked yolks passed by the potato masher or grater50 grs . ground almonds50 grs . of pinholes or 100 grs . cooked and chopped pine nuts
How to Prepare :
Wash quail under running water and dry with paper towel temper .Let stand in refrigerator for two to four hours .
To Cook :
In a large pot , place the butter with a little oil so it does add one quail side by side , very low heat to avoid burning , check turning occasionally .
While sauté , add the onion saffron, wine and all the spices except parsley , which arises after the finished dish .
Sprinkle the flour on top.
After that birds are well cooked , add the ground almonds and pinholes .
To serve arrange on a platter stainless , sprinkle parsley and grated boiled egg yolks .With white rice . Watercress salad with lettuce or grated raw carrot , and tomato .And mashed parsnip .

Stuffed Goose - II Options

Stuffed Goose - II Options
ingredients:
1 medium whole goose 3-5 pounds2 spoons (soup ) of butter , not margarine serves
seasoning :
2 % by weight of salt beef -1 spoon (soup ) salt1 teaspoon (tsp ) or ( soup) of grated ginger1 teaspoon ( tsp) paprika spice1 small sprig of rosemary1 sprig of mint1 lemon , juice only1 pinch of nutmeg
I - Option :
filling:

½ pound of boneless goose, and ground coffee, beef or chicken, or sausage without skin150 grs . of moldy , wet and squeezed150 grs . chicken liver or goose , ground2 large eggs raw integers1 teaspoon (tsp ) salt shallow4 tablespoons (soup ) and full of chopped parsley2 spoons ( soup) of oil1 spoon (soup ) full of oregano1 cup ( tea) of chopped onion1 cup ( tea) of chopped green olives

How to Prepare the Filling:
Skip goose meat and liver by the processor or meat grinder .
In a large bowl mix the meat with the ground goose liver, add the eggs , wet and squeezed bread , onion , olives , oregano , salt , nutmeg , the ginger , paprika .
The filling is on a soft paste .
II - Option :
filling:
ingredients:
½ cup corn oil2 large onions , grated2 stalks of celery2 sour apples , peeled , chopped into cubes ,1 leek , cut into thin slices1 cup (tea) biscuit and salt water , ground in processor or blender .100 grs . finely chopped nuts,100 seedless raisins ,3 tablespoons dry white wine, salt and pepper finger girl ( seeded ) chopped to taste ( sparingly )2 spoons (soup ) and filled with grated Parmesan cheese ,1 tbsp (tablespoons) capers (optional ) .
How to Prepare the Filling:
Saute the onion and leek in the oil , add the chopped celery , apples , make the sauté , until thoroughly cooked . Add walnuts, raisins , wine , salt, pepper and lastly the crushed biscuits with grated cheese.
To Serve :
Place the goose on a platter of dishes or stainless .Garnish with cooked Portuguese chestnuts with shells , add walnuts, hazelnuts , almonds everything with shells .
Over slices of goose and pineapple compote in the center of each slice one, cherry or plum .
Below figs compote , whole in syrup drained . , 6 mini pears peeled , cooked in currant (they are red) .
Large bunch of white and red grapes , fresh apples , fresh red and purple plums . Damascus and dates too.

How to Prepare the Goose:
Cut legs , take out the waste inside, remove the curanchim
Rinse the goose inside and outsideLoosen the skin from the breast and thighs
Put the spices under the skin and let it sit for an hour in the refrigerator .Care to tear or puncture the skin .
Then remove the spices
Place the butter under the skin of the breast and thighs , without exaggeration , not to burst .
After you put the stuffing , sew the opening of the goose, with thick cotton thread , or secure with toothpick.
Bake in pre heated oven 160 º C average , for about 40 ' minutes for each pound .
Note :
Do not put too much stuffing the goose emissions and get fat .
Can serve with boiled small whole potatoes , peeled , boiled carrots , hearts of palm canned , drained and rinsed . , Cooked broccoli cauliflower, passed in butter with salt.Next put a salad of dark leafy greensWatercress, arugula , or Catalonha ( Catalonia ) and raw cabbage .

Squid Stuffed with Shrimp and Empanadas

Squid Stuffed with Shrimp and Empanadas
                               ingredients:
l pound of cleaned squid
filling:
500 grs . clean kid shrimp or crabmeat2 ripe tomatoes , peeled seededl large onion , grated
     l teaspoon (tsp ) salt shallow
     l teaspoon ( tsp) grated fresh ginger1 spoon ( soup) of hot saucel pinch bay powderl pinch of nutmegl small box of cream cheese cheese
 How to Prepare :
Remove the skin and fins of squid .Wash well in running waterWash the tentacles BookTurn the squid inside out , putting yourself without turning they burstSeason with salt and lemonCook the squid before filling , let it cool .
Do not peel the skin if frying oil splashing very
Mass to tarnish :
250 ml of cow's milkl large egg2 ½ cups medium -purpose flourl chopped onionl pinch of baking powderl tablespoon (soup ) shallow margarine , or oil
  l tablespoon (coffee ) salt
How to Prepare :
Prepare the filling by frying the onion tomatoes and spices until all disappearwater put the prawns , cook for 3 minutes to not get rubbery , then add the cream cheese cheese , if you need to put a little grated Parmesan cheese .Do not fill much the squid bursting , filling only2/ 3 of its length .
Blend the ingredients for the dough, place the milk egg onion margarine , salt and flour with baking powder gradually .
Passing one by one the stuffed squid in batter , let drip .Fry in hot oil , then lower the heat to not burn
Place the stuffed and fried squid on a platter and put up the saucesprinkle parsley on top
Serve on a platter and round lettuce leaves , put up lemon slices

Baked ham with sauce and Farofa

Baked ham with sauce and Farofa
1 shank 5 poundsseasoning :2 % of the weight of the salt meat2-3 heads of garlic , shelled and chopped kernels2 large onions chopped3 bunches of parsley and chives and other herb to taste , and with the exception of rosemary Which is only half the twig .50 grs . of fresh grated ginger1 pinch of nutmeg1 to 2 liters of wine vinegar1 liter of dry white wine (optional1 liter of rum or 2 of vinegar1 cup lemon juice , or white lima3 bay leaves , 1 teaspoon or ( tsp ) ground bay1 or 2 finger girl pepper seeds removed and finely chopped without the white ribsHow to Prepare :Wash the ham under running water , then soak in a container with only the drip , for about 2 hours .The drip serves to take the strong smell of the meat .Discard the liquid que formed and re -wash the meat , seasoning , without sticking the meat dries out ,Place the ham in a large plastic bag .Close the mouth of the bag , tie with cotton string .Leave the seasoning for 12 to 24 hours in the refrigerator , turning the bag occasionally meat .
sauce :1 pound of sliced ​​onion3 red chillies , 3 yellow and 2 green without seeds and without ribs , cut into thin strips 1 inch thick and 5-8 in length .1 teaspoon ( tsp ) or ( soup ) of grated ginger .½ pound ripe tomatoes without seeds and skin without diced . ( Optional ) .1 lady finger pepper seeded and without ribs , chopped ( optional) or2 tablespoons hot sauce of your choice .1 cup vinegar ( optional)2 cups hot water½ teacup of corn oilHow to Prepare the sauce :Put the oil in a large saucepan add the onion leaving wilt , add the tomatoes , leaving the fire to undo last chilies , stirring with a spoon go high cable .
If you want you can separate sautéed peppers and then add to the sauce , Which is the most Certain .
The ingredients for the frying go adding hot water until well cooked .Finally with the vinegar and a little water , let the fire for another 10 ' minutes , you can add a little Worcestershire sauce or soy sauce .Serve the sauce separately alleyway
Bake mode:
Remove the ham from the bag and remove all the spices . Strain the sauce .Place the ham in a large roasting pan with a cup of strained sauce , cover with foil , not much que sticks together in the flesh .The baking is go adding more hot broth seasoning .Bring to 160 ° for an hour and 20 ' minutes for each pound of meat hot oven .When missing * 1 hour to finish * Increase the oven temperature to 180 ° C and count one ( 1 ) hour for each pound of meat remaining .Occasionally check the que sauce does not dry and well with the shank .** Test to see if the ham is baked .Stick a thin knife into the thickest part of the ham , if water comes out with blood , is not raw.Leave a little longer in the oven .* The baking team depends on the size of the shank , Which is the time for each pound of meat .After spending roast to a platter lined with lettuce leaves .Serve with chilli sauce headlight .Rice with vegetables andHearts of palm salad , green olives tomato , watercress , onions .


   Farofa Banana or Cabbage :
1 large onion , grated , salt to taste2 tablespoons oil2 teacups maize flour4 dwarf bananas sliced1 cup ( tea ) of chopped parsley with stems
How to Prepare the Farofa .Fry the onion in oil , add the bananas simmer , then add the cornmeal to give point
If it gets too dry add more oil or water .Finally chopped parsley .You can swap the banana is thinly sliced ​​cabbage , sauté with the onion .If you want you can add diced bacon is ( optional) .Increase headlight According to the size of the shank .Calculate 1 cup ( tea ) for each person .

Squid With Black Sauce

Squid With Black Sauce
ingredients:
1 kilo of fresh squid , or frozen , cut into rings1 teaspoon ( tsp) salt
sauce:
1 cup dry white wine 250 ml1 tablespoon (coffee ) shallow black pepper or1 spoon (soup ) hot sauce4 tablespoons ( soup) of corn oil2 spoons (soup ) of wheat flour1 cup ( tea) of grated onion1 cup ( tea) of chopped parsley1 bay leaf , and a pinch of ground bay1 pinch of nutmeg1 spoon (soup ) shallow grated ginger
Other Ingredients:
Bag of calamari , necessary to give the color , or buy in separate packets .
How to Prepare the paint :
Blend a cup of water and bag of calamari , strain wellcan store in the freezer for up to 6 months , take care that it is the ink stain clothes and hands , ( is the India ink ) . Use only what you need .
How to Prepare the squid :
If the squid are fresh , pull to take the fins , hold the squid and remove the tentacles remaining , cut into rings .
Take the skin of the squid if frying .She splashes too much oil , and the person can burn easily .
For other types of dishes do not need to take off the skin .
Bring a pan to fire with water, when boiling add the squid , turn off the heat , leave for 3 minutes , then drain all the water .
Write a saute the onions with the oil , add the squid, and the spices , letCooking .
Then add the white wine and thicken with flour dissolved in a little water , add the paint and stir quickly .
Beware the paint , put just enough to give the black color.Before serving sprinkle parsley on top.
If the cells are pre - cooked ( cook for three minutes) .
With white rice and tomato salad with lettuce and onion into rings
Can track a mixed salad of boiled vegetables .Carrots, chayote , potatoes , beans , beetroot , cauliflower and olive-Whole green ketones pitted .

Honey Bread Diet

Honey Bread Diet
(15 to 20 units )ingredients:mass:1 ½ cup ( tea) of wheat flour1 cup ( tea) of sweetener in powder itself for oven and hob½ cup cold milk Skinny Cow½ cup (tea ) of hot water2 spoons (soup ) of corn oil2 eggs - egg whites1 tablespoon ( dessert) shallow baking powder powdered1 teaspoon (coffee ) of sodium bicarbonate dissolved in milk1or 2 spoons (soup ) shallow cocoa powder orchocolate diet1 tablespoon ( dessert) shallow ground cinnamon1 tablespoon (coffee ) ground cloves½ teaspoon (coffee ) ginger powder or1 teaspoon (tsp ) finely grated fresh ginger1 tablespoon honey essence or vanilla essence oressence of panettone
How to Prepare :
In a bowl place the flour, sweetener dissolved in warm water , oil , egg yolks , cocoa , cinnamon , clove, ginger, honey essence , dissolved in milk baking soda, baking powder powdered .Mix all ingredients well .
Finally add the egg whites , gradually and slowly , mix well until smooth.
Grease a rectangular baking dish or small molds with margarine, sprinkle with flour .
Average Oven 180 ° C for 20 ' to 25 ' minutes or until baking.Test with toothpick comes out clean palito.Se is baked .
coverage:
500 grs . noble melted chocolate diet100 grs . Melted white chocolate diet to make the decorHow to Prepare :Melt chocolate in double boiler or in the microwave .
Cut bread with honey cutter format you choose can be round , square , triangle , star , and others.
After bathing in melted chocolate , using special garfinho , hit to drain excess chocolate .
Place on a baking sheet lined with parchment paper .
Decoration :
Decorate with yarn made ​​with white chocolate , and over one floret of marzipan .
If you want you can put stuffing of fresh diet of milk, or fresh milk with chocolate diet diet .Place the stuffing before coverage .
Take the refrigerator for 3 ' to 5 ' minutes to dry chocolate
Then put in paper cups .
Wrap with cellophane and tie a ribbon if you wantcan put an ornament flower.

Ice Cream Cake Anthill II

Ice Cream Cake Anthill II
ingredients:Cream I:4 large egg yolks1 can sweetened condensed milk2 cans of cow's milk, the use of tin as condensed milk.
Blend the first three (3 ) ingredientsthen take the fire stirring constantly until thickened , is a fine cream for 10 ' minutes . Leave to cool for 20 ' minutes .Cream II:
4 egg whites beaten stiff4 tablespoons (soup ) full of sugar1 can cream without serum or 1 boxBeat in the egg whites electric mixer , then add the sugar , mix well , until a mass of breath, add the cream without cold saline gradually and slowly with a spoon , until a uniform mass
Other Ingredients:
 100 grs . or 200 . Grs . granulated chocolatecaramel :
5 tablespoons (soup ) full of sugar1 spoon ( soup) of cold waterDissolve sugar , wet with water until a caramel , not too dark that bitter .
Shaped hole in the center , buttered , then spread the caramel over the top on all sides and the cone , let it cool .
syrup:
¼ cup of cold water ( a quarter of cold water ) .3 tablespoons (soup ) and full of chocolate powderMix the water with the chocolate , to play over the caramel." The gravy is not going to fire ."How to Prepare the cream :Mix the two creams , whisk until a homogeneous massPlace in a shallow form of aluminum.
Bring the freezer until almost set.
Remove from freezer mess with a big spoon
 The dough should be soft pasty cream.Divide into two equal parts , so easy to mix the granules .
Add 100 grams . or 150 grams . Ice cream chocolate sprinkles , mix well until it is smooth.Then join the two halves .
Turns out the dough caramel ice cream in shape and now with the chocolate syrup .
Lead to the freezer for 24 hours, or until set .
To unmold the ice cream place the form inside a frying pan, with half boiling water .Leave for 3 ' minutes.
Spending a hot knife around the cone and careful not to hurt the ice cream.
Beat the form on the sink to loosen the dough .
Turn the ice cream cake on a plate of cake and washer toss the syrup that's left over .The gravy is runny and very beautiful .Store in freezer until an hour before serving .Remove from freezer 15 ' minutes before serving .
The Ice Cream Cake Anthill can do without the caramel and chocolate syrup without . The choice is yours .

Salpicão Cod III - Sauces

Salpicão Cod III - Sauces

TV Input :
ingredients:

500 grs . flaky cod , soaked for 12 hours

Other Ingredients:
3 green apples chopped diced unpeeledl cup ( tea) of finely chopped celery or fennell cup ( tea) of chopped green olives2 cups ( tea) of boiled potatoes into cubes1 cup ( tea) of chopped parsley with stems½ cup ( tea) of chopped green onions1 cup ( tea) of grated onionl yellow pepper, chopped2 chopped red peppers2 tbsp (tablespoons) chopped capers

seasoning :
1 tablespoon (coffee ) ground black pepper , or spicy paprika1 spoon (soup ) of shallow salt, or to taste1 spoon ( soup) of weak sauce pepper2 spoons ( soup) of lemon juice or vinegar2 tbsp (tablespoons) finely chopped mint1 teaspoon ( tsp) grated ginger1 pinch of nutmeg (optional )
 I - Mayonnaise sauce without egg

1 large baked potato , diced½ cooked carrots or potatoes for color1 cup (coffee ) of cow's milk boiled and cold1 cup (coffee ) extra virgin olive oil2-3 tablespoons (soup ) of lemon juice1 teaspoon ( tsp) mustard or to taste ( optional)1 spoon (soup ) salt

 How to Prepare :

 Blend all ingredients in blender mayonnaise , with the exception of the oil that goes into putting wire , until smooth.
If it is too liquid , add more boiled potatoes .If it becomes hard to increase the amount of milk or olive oil
Store in the refrigerator until serving time .
Other Ingredients For Salpicão :
Carrots , green beans , peas cooked .Or frozen peas, to scare throwing it quickly in boiling water then cold water , strain .Tuna, boiled eggs ,
  The contour of the beam place lettuce leaves sliced ​​thinly , and spread over tomato or lemon slices .
II - Mayonnaise Sauce :
l can of cream with seruml can of mayonnaise use the measure of sour creaml cup (coffee ) extra virgin olive oil
III - Homemade Mayonnaise Sauce : (optional )
ingredients:
3 cooked yolks1 spoon (soup ) full of mustard1 cup (coffee ) lemon juice1 tablespoon (coffee ) English sauce ( optional)1 teaspoon ( tsp) salt or to taste1 cup (tea ) of olive oil or corn oil to give point or half and half .
If you want you can use mayonnaise sauce industrialized
How to Prepare Homemade Sauce :
Blend the egg yolks with the lemon juice, mustard saltEnglish sauce.
The oil is to add , drop by drop , until a hard cream sonot give more bang for the blades of the blender .

How to Prepare the cod :
Wash the cod in running water to remove all the salt
Place the cod washed inside a covered pot with water , let soak for 12 hours in the refrigerator . changing the water every 3 or 4 hours.




Then take the water , rinse again with water
Shred cod as thin as possible , or cut and choosy .It is to cook cod salting process is already cooked .
Mix the shredded codfish with boiled potatoes , raw apples lemon juice and gradually add the onion, celery , peppers, olives capers , parsley stems with green onions , carrots cooked in small cubes , peas and pod the palm.
Place half of the sauce into the sausage and half , put put up the dish , smoothing with a knife .
Decoration :
Write a flower with tomato . Cutoff as if orange peel , and then wrap around sprigs of parsley or mint leaves . orWrite a basket inside and put black olives and parsley

To serve arrange on a platter of dishes or stainless and back with whole lettuce leaves or thinly chopped , and lemon slices on top .

Note :
Salpicão The dish is served as input .

Frogs With Pineapple Sauce Chatney

Frogs With Pineapple Sauce Chatney
ingredients:
30 cleaned and washed Frogs
For coating :
2 tea cups all-purpose flour
seasoning :
2% of the weight of the meat salt20 whole sprigs of parsley10 whole green onions4 whole sage leaves (optional )2 heads of garlic chopped fine choosy , or1 cup ( tea) of grated onion½ cup (tea ) of lemon juice or white vinegar½ cup (tea ) coarsely chopped fresh mint½ cup (tea ) chopped fresh basil1 finger pepper , seeded and minced girl without the chopped white ribs .1 teaspoon (tsp ) chopped fresh thyme (optional )1 teaspoon ( tsp) chopped fresh savory2 spoons ( soup) of fresh or dried oregano½ teaspoon ( tablespoon) of fresh rosemary
How to Prepare :
Wash thoroughly in running water frogs , one by one , then dry with paper towel .
Season with salt, pepper , garlic, lemon juice and all the herbs .Place the terrine in a temperate Frogs with lid , bring the refrigerator for 4-6 hours.
Take the frogs seasoning dry with paper towel , then move flour, tap out the excess .Heat oil , then lower the heat to prevent burning , until golden frogs leave .
To stay well sequinhas after chips, place on paper towel to remove excess fat .
Serve on a lined with lettuce leaves and mango pieces platter , cut into the ear format.
Sprinkle beef , parsley , chives , and chopped mintServe with white rice .Place the rice in a form with hole in the middle tighten and turn on a platter , garnish with parsley and cherry tomatoes .
Accompanying green salad, watercress, arugula , endive etc. .
  Pineapple Sauce - Chatney
ingredients:
1 pineapple very large or two small , diced1 cup (tea ) of apple cider vinegar1 cup (tea ) brown sugar1 cup ( tea) of grated onion1 cup (tea ) seedless raisins2 cinnamon sticks4 whole cloves India1 lemon juice only1 spoon ( soup) of grated ginger1 spoon (soup ) shallow mustard1 teaspoon ( tsp) salt, or to taste1 lady finger pepper , seeded and finely chopped without the white ribs
How to Prepare :
In a medium saucepan add vinegar , water , lemon juice , brown sugar , cinnamon, cloves, pepper, ginger, raisins , mix well .
Bring to boiling pot boil for 5 ' 10 minutes .
Then add the diced pineapple, let cook for 30 'to 40 ' minutes with the pan covered ,
After the sauce ready, turn off the heat and add the mustard
Garnish with a pineapple crown , and the tips , tomato .
Place Frogs ready a platter and garnish with pineapple sauce .
Sprinkle over the Frogs , parsley , chives and chopped mint.
 
Note :
Can substitute for sour apple pineapple fresh plumsred peel , peaches , loquat , pear , mango , etc. .

With Frogs Ladies and Herbs II Options

With Frogs Ladies and Herbs II Options

ingredients:
30 Frogs whole cleaned, washed and
For coating :
2 cups all-purpose flour for breading
seasoning :
1 teaspoon (tsp ) of salt per pound of meat1 bunch of parsley and chives integers4 sprigs of fresh whole basil4 sprigs of fresh mint integers1 sprigs of fresh rosemary1 cup ( tea) of grated onion1 pepper chopped finger girl without seeds and withoutwhite ridges1 cup of lemon juice
I - Option :
Butter with fresh herbs :
500 grs . butter , not margarine serves2 heads of garlic chopped fine choosy (optional )take the ball of garlic2 cups of sauce with thinly chopped stem1 cup finely chopped green onions1 cup (tea ) grated onion1 tbsp (tablespoons ) chopped fresh thyme (optional )1 tbsp (tablespoons) chopped fresh savory (optional )2 tbsp (tablespoons) chopped mint , or to taste1 tbsp (tablespoons ) chopped basil1 spoon (soup ) fresh or dried oregano1 tbsp (tablespoons ) chopped rosemary (optional )1 tablespoon ( dessert) shallow salt1 lady finger pepper , seeds removed and without white ribs1 cup of lemon juice
How to Prepare Butter with Herbs :
Chop the garlic , add the chopped herbs and salt , mix well and hit everything in a blender , let stand for one hour .Then gradually mix the butter at room temperature with the herbs and mix well , let stand for two hours .
How to Prepare the Frogs :
Wash in running water frogs , one by one .Dry with paper towel
Season with salt , parsley and chives, basil, onion, pepper and lemon juice. let stand for one hour .
Spend their whole frogs in flour , tap out the excess flour .
Heat oil then lower the heat , do not burn the flesh of frogsThe oil should cover the frogs so that they are well browned.
Oil Drain well , place the frogs on paper towel to remove excess fat , and look good sequinha .
In another pan melt the butter with the herbs in water bath at very low heatAdd the chopped lady finger chili and green onions , leave the fire for five minutesPut this mixture on top of already fried frogs , and put up the lemon juice
Serve as a first course accompanied by bread or toast . , Or
Serve on a platter and round slices or diced raw mango .
With white rice or rice with vegetables .
Put the rice into a round shape tighten to take shape.Turn on a platter and round lettuce or chopped endive without seasoning .Follow up:Pre - cooked beans , then braised with onions and chopped tomatoes .Green salad , watercress arugula , endive etc. . and tomato
 Garnish :
4 ripe mangoes adem cut into thick strips or cubes .Butter (optional )
How to Prepare :
Wash the mangoes , cut the peel with a small knife then cut into thick slicesFried chunks of mangoes in butter , until cooked well .Fry four pieces at a time , so that all pieces stay put cooked evenly.Before serving put the sleeves on paper towel to remove fatIf you want you can serve with raw mango .

Frogs to Doré
ingredients:
30 clean Frogs2 cups all-purpose flour6 to 8 beaten whole egg
How to Prepare the Frogs
Wash the Frogs , temper equal to the previous recipe , let stand for two hours
Each dry with paper towels
Beat the eggs well . Book
Skip frogs one at a time in flour , then in beaten eggs , allow to drain .
Fry in hot oil , lower the heat to simmer and put that in, when gold is ready .
Serve on a platter stainless garnish around with lettuce leaves and lemon slices on top .

 Follow up:
Serve with potatoes marble kitchen, past and with enough butter parsley, chives and mint .Watercress salad with red pepper and onion into thin slices .Sliced ​​pineapple fried , then sprinkle with sugar and cinnamon .

PIE CHICKEN WITH MUSHROOMS AND OTHER

PIE CHICKEN WITH MUSHROOMS AND OTHER
Mass Rotten Switzerland :ingredients :
½ pound of flour , sifted250 grs . lard or hydrogenated vegetable fat .2 whole eggs2 tablespoons ice water1 spoon ( soup ) shallow baking powder powdered .½ teaspoon ( tablespoon ) of salt .1 whole egg for brushing on top of dough
How to Prepare :
Mix flour with baking powder , eggs , lard , salt , ice water Lastly , until the required one soft polenta type dough .
Mix all ingredients with your fingertips , " Do not knead " Embatuma and spoils the mass .Discard the embatumar mass .
Leave the dough to rest for 30'minutos in the refrigerator covered with plastic wrap . or a cloth .
Open the dough in the palm of the left hand and right tightening check opening thinly .Or open with roller over two transparent plastics .Round shape with removable bottom .Line the bottom and sides with a very thin batter .
Put cold filling and cover with another piece of dough , brush with beaten egg yolk or whole .
If you want you can put the egg 3 drops of coffee , mix well .Option I:filling :1 chicken breast cooked with broth , onion , carrot , celery , tomato .Remove the chicken after cooking . Save the broth to make a soup .
Sauté the ingredients of the filling :1 large onion , grated3 tomatoes peeled and diced1 leek white part only, cut into thin slices.1 glass of palm drained and chopped or sliced ​​mushrooms washed to taste1 cup frozen peas , 1 play for ' minute in boiling water , drain .1 cup ( tea ) of chopped green olives1 medium carrot , cut into cubes cooked ( optional) .3 hard boiled eggs .1 cup ( tea ) of chopped parsley1 tablet of broth1 teaspoon ( tsp ) grated ginger1 teaspoon hot sauce or spicy paprika1 pinch of powdered bay1 pinch of cinnamon powder .½ cup of oil . Sal needed .

How to Prepare the Filling :
After the chicken cooked , processed or cut into strips .
Sauté the chicken breast in the oil , add the onion , leek , tomatoes , broth , the ginger , bay leaf powder , cinnamon , salt , and pepper sauce , and chopped olives.Once done add the peas , cooked cabbage carrot already .
If the filling gets too liquid , place a tablespoon of cornstarch dissolved in a little cold water .If you want you can add cream cheese over the filling before putting the pasta .Option II :2 cans of sardines No oil drained2 chillies one of each color .1 deep dish of thinly sliced ​​raw onion3 ripe tomatoes , seeded cut into slices
How to Prepare Form for baking :
The pie dough Should place well in fine shape , only the portion underneath is a little thicker ,the exaggeration .Note :
Beware ** carrot she sorrel , if served outside the refrigerator or the next day . **
The frozen peas Should be thrown into boiling water for 1 ' minute , then in ice water to stop the cooking .The filling can be changed:Swap the chicken for tuna , cod , sardines canned vegetables , ham and mozzarella tomato and others .Change the background by palm or artichoke asparagus

Sauce For Poultry, Swine , Sheep and Other

Sauce For Poultry, Swine , Sheep and Other

Mango Chutney Sauce
ingredients:
5 sleeves Adens not very maturepeeled and cut into one inch cubes
seasoning :
1 cup (tea ) of apple cider vinegar , or rice1 ½ cup (tea ) brown sugar½ cup (tea ) of water1 or ½ cup ( tea) of grated onion1 cup (tea ) of white seedless raisins1 lemon juice only3 cinnamon sticksIndia 4 cloves (optional )1 tbsp (tablespoons) mustard1 spoon ( soup) of grated ginger1 lady finger pepper , seeded , finely chopped without the white ribs
How to Prepare :
In a large saucepan, combine the lemon juice, vinegar , water, sugar , salt , cinnamon, clove, ginger and pepper .
 Leave on heat until well boil , throw the diced mango and raisins .
Leave cooking on low heat for 30 'to 40 ' minutes , or until soft sleeve .
After the sauce ready, add the mustard .
Serve with meat smoked poultry , pork , mutton , beef and other meats .

English Christmas Cake Miriam

English Christmas Cake Miriam


mass:
ingredients:
3 cups (tea ) of wheat flour2 cups (tea ) brown sugar or refined ( white )1 cup ( tea) of butter or cream , does not serve margarine1 cup (tea ) milk or curd not cold4-6 large eggs - egg whites1 spoon (soup ) full of chemical baking powder
" Spice and Spice "
1 teaspoon (tsp ) ground cinnamon1 pinch of ground ginger1 pinch of ground cloves1 spoon ( soup) or lemon zest ( orange ) only the green part , the bitter white pith
fruits :
250 grs . common seedless raisins250 grs . corintas of raisins ( nightshade )250 grs . sultanas raisins ( yellow )250 grs . of washed and chopped candied fruits250 grs . of stewed prunes without pits chopped1 cup of brandy , rum or whiskey" Sprinkle the fruit with flour "How to Prepare :
Beat the sugar with the butter , then add the yolks become a hit .
Add milk , flour , spices , brandy , fruit sprinkled with flour to avoid sinking into the batter , baking powder , and lastly the egg whites .
Whisk the egg whites to firm a pinch of salt .
Pour the heavy mass in the egg whites , gradually and slowly ;
Form of English, greased and floured cake and over waxed paper , also greased .
The form can also be heartfelt .
Place the dough in the shape a little less than half the mass grows too . Average Oven 170 ° C ( oven is moderate ) .
It takes about 1 1/ 2 hours down I form
Once baked and cold, wrap with cellophane and tie a red ribbon or red and yellow balls , and a sprig of wheat.
Fits for gift giving at Christmas or New Year in the passage
Note :
Minis can make cakes for the guests to distribute Christmas .
Put on the table .Write each mini cake with different decor.