Today is the 29th Eating Day Lucky Gnocchi
Put a note (money) under the dish, ask for a grace note after levea a church. (superstition).
Quick Gnocchi With Sauce to Sugo
ingredients:
500 g. of processed or fresh gnocchi bought
Quick Sauce:
1 kilo of tomatoes (fresh) without chopped peeled and seeded or
1 can of tomato traditional concentrated sauce diluted with
3 can of water, or more if needed
1 unit or a pound of onions
The onion is to give consistency and creaminess to the sauce
1 bay leaf or ½ tablespoon (coffee) of ground bay
1 tablespoon (soup) dried oregano or 1 fresh branch
2 tablespoons (soup) of tomato paste (optional)
1 or 2 tablespoons (soup) "Onion Soup" industrialized or
2 bouillon tablets
1 tablespoon (soup) of sugar or an average carrot peeled cooked in sauce (serves to take the acidity).
1 piece of cinnamon stick (optional)
2-3 slices of ginger (optional), remove before serving.
* Some people put 1 teaspoon (tsp) baking soda to remove the acidity of the tomatoes * I do not use.
Prepare the gnocchi so:
Place a cauldron on fire with 5 liters of cold water.
When it boils pour the gnocchi gradually and slowly so as not stick each other.
When it comes to the fore leave more 2 'minutes to finish cooking.
* Heads Up; when it comes to the fore removing some gnocchi and test to see if they are cooked or continue for another 2 'minutes, that is, experience. *
Strain in colander, removing slowly with a slotted spoon, that is, if you do not have to own the pan.
Mode Prepare the sauce to Sugo:
In a large saucepan put the oil with the onion, leave the fire until wilted, add the tomatoes and simmer until they fall apart.
Add the ginger onion soup carrots or sugar, let the fire for 20 to 30 'minutes.
When missing 5 'minutes to turn off the fire place the cinnamon stick and before taking the fire add the oregano and remove the carrot.
If you want you can put some tomato paste to be as dark sauce, add a glass of hot water, until well cooked. Add water slowly half cup at a time until a thick and well cooked sauce.
Do not forget to try before taking the fire.
* When the broth or the 'onion soup' industrialized, do not put salt.
If only placing the industrialized sauce, put more 3 parts water to cook or more for 20 'to 30' minutes.
Otherwise the sauce is very strong and many people may have a burning in the stomach (heartburn).
Serve mode:
A low rectangular refractory place in the background a large ladle sauce (diluted with a little water to not stick to the bottom) over the cooked gnocchi cover with remaining sauce without diluting.
Sprinkle grated Parmesan cheese.
If cooled bake for 10 'minutes, or heat in the microwave, (individually).
Accompanying pot roast or roast chicken, and green salad
Serve hot.
Note:
If you want to make a sauce with ground beef or into pieces, fry the meat separately, then add the sauce before cooking, let the fire stirring constantly until the meat is cooked through, then follow the above procedure.
To recap: do the same before the procedure.
The more onion put "the sauce" of tomato, it gets better thicker (thick). The onion is good for health.
Be sure to put onion.
For those who do not like onions, "wash off" in running water after cut, that does not appear the smell when cooked.
Who does not like onions do not realize by cooking.
The sauce cooking the longer you stay, the better it gets.
Be watching carefully to prevent burning the bottom of the pot stirring from time to time.
There is the beautiful thick bridal market continues cooking until after she hung fire. "Watch out."
Do not cover the pan, not to forget to stir from time to time, low heat.
Exists in the market more acidic tomato (round full of seeds) and other sweet.
Sweet tomatoes have fewer seeds and more pulp.
In each region has a name.
When buying ask the seller what kind of tomato that he is selling, always prefer the sweet (it is more expensive), but yields more.
sábado, 29 de novembro de 2014
sexta-feira, 28 de novembro de 2014
Ricotta Gnocchi With Spinach - II - Sauces
Ricotta Gnocchi With Spinach - II - Sauces
ingredients:
300 grams. mashed fresh ricotta
200 g. cooked and squeezed spinach
100 g. grated Parmesan cheese
200 g. wheat flour, or 12 tablespoons (soup)
"Do not put too much flour that is hard"
Bechamel sauce (white sauce) I:
½ liter of cold cow milk
3 tablespoons (soup) of wheat flour
2 tablespoons (soup) and full of butter
How to prepare the Bechamel Sauce:
Spread the butter in a hot pan, bring to heat until melted well, add the flour and stir quickly, then add the milk gradually and slowly, let the fire to cook get a smooth cream.
* If you do not practice, combine the flour out of the fire *.
White sauce Modified:
Add to Bechamel sauce ingredients below
½ pint of whipping cream
250 gorgonzola cheese or provolone
100 g. grated Parmesan cheese
50 g. coarsely chopped walnuts, or the like is (optional)
50 g. butter
Mode Prepare the spinach:
Wash the spinach, throw the boiling water, leave for 3 minutes then pour into a colander, pour cold water to stop the cooking.
Squeeze well with your hands, even take all the liquid, dry well on paper towels. Book.
How to prepare the Ricotta Gnocchi:
Knead the fresh ricotta with a fork, mix the cooked spinach finely chopped squeezed, add the grated cheese and the flour gradually until the point of curl.
Caution do not put too much flour that is hard.
Make the rolls and cut into the size of one (1 cm) inch.
To not stick, lightly sprinkle flour on top.
Way of cooking the gnocchi Ricotta:
Put on the fire a large cauldron with 5 liters of water with 2 tablespoons oil, when it boils, it turns out the gnocchi, so come to the fore, leaving more 3'minutos.
Take the Quiz Before Placing the Rest of gnocchi:
To test place 3-5 gnocchi units and make sure it is the right spot.
Unwinds put more flour, if it is hard add a little cream, he has to stay soft.
Take with a slotted spoon, toss in colander, pour over an oil thread to not stick.
How to Prepare the sauce White II
Make the bechamel white sauce, mix the cream cheese and gorgonzola chopped grated parmesan cheese, chopped nuts on top.
If only I use the sauce, add the butter, before the sauce.
Line the bottom of a dish with cooked gnocchi, mix the sauce and spread it out.
Use half the sauce, over the finished dish (traqvessa).
Bake gratin.
Serve with roast beef, or roulade of ground beef and lettuce salad with grated tomato and carrot in the large drain.
Decorate to taste.
ingredients:
300 grams. mashed fresh ricotta
200 g. cooked and squeezed spinach
100 g. grated Parmesan cheese
200 g. wheat flour, or 12 tablespoons (soup)
"Do not put too much flour that is hard"
Bechamel sauce (white sauce) I:
½ liter of cold cow milk
3 tablespoons (soup) of wheat flour
2 tablespoons (soup) and full of butter
How to prepare the Bechamel Sauce:
Spread the butter in a hot pan, bring to heat until melted well, add the flour and stir quickly, then add the milk gradually and slowly, let the fire to cook get a smooth cream.
* If you do not practice, combine the flour out of the fire *.
White sauce Modified:
Add to Bechamel sauce ingredients below
½ pint of whipping cream
250 gorgonzola cheese or provolone
100 g. grated Parmesan cheese
50 g. coarsely chopped walnuts, or the like is (optional)
50 g. butter
Mode Prepare the spinach:
Wash the spinach, throw the boiling water, leave for 3 minutes then pour into a colander, pour cold water to stop the cooking.
Squeeze well with your hands, even take all the liquid, dry well on paper towels. Book.
How to prepare the Ricotta Gnocchi:
Knead the fresh ricotta with a fork, mix the cooked spinach finely chopped squeezed, add the grated cheese and the flour gradually until the point of curl.
Caution do not put too much flour that is hard.
Make the rolls and cut into the size of one (1 cm) inch.
To not stick, lightly sprinkle flour on top.
Way of cooking the gnocchi Ricotta:
Put on the fire a large cauldron with 5 liters of water with 2 tablespoons oil, when it boils, it turns out the gnocchi, so come to the fore, leaving more 3'minutos.
Take the Quiz Before Placing the Rest of gnocchi:
To test place 3-5 gnocchi units and make sure it is the right spot.
Unwinds put more flour, if it is hard add a little cream, he has to stay soft.
Take with a slotted spoon, toss in colander, pour over an oil thread to not stick.
How to Prepare the sauce White II
Make the bechamel white sauce, mix the cream cheese and gorgonzola chopped grated parmesan cheese, chopped nuts on top.
If only I use the sauce, add the butter, before the sauce.
Line the bottom of a dish with cooked gnocchi, mix the sauce and spread it out.
Use half the sauce, over the finished dish (traqvessa).
Bake gratin.
Serve with roast beef, or roulade of ground beef and lettuce salad with grated tomato and carrot in the large drain.
Decorate to taste.
Ricotta ñoquis con espinacas - II - Salsas
Ricotta ñoquis con espinacas - II - Salsas
ingredientes:
300 gramos. ricotta fresca puré
200 g. cocidos y espinacas exprimido
100 g. queso parmesano rallado
200 g. harina de trigo, o 12 cucharadas (sopa)
"No pongas demasiada harina que es difícil"
Salsa bechamel (salsa blanca) I:
½ litro de leche de vaca fría
3 cucharadas (sopa) de harina de trigo
2 cucharadas (sopa) y lleno de mantequilla
¿Cómo se prepara la salsa Bechamel:
Corre la mantequilla en una sartén caliente, llevar a fuego hasta que se derrita bien, añadir la harina y revolver rápidamente, a continuación, añadir la leche poco a poco y lentamente, deja que el fuego para cocinar obtener una crema suave.
* Si no practicas, combine la harina del fuego *.
Salsa blanca de modificación:
Añadir a ingredientes de la salsa Bechamel debajo
½ litro de crema de leche
250 queso gorgonzola o provolone
100 g. queso parmesano rallado
50 g. picado en trozos de nueces, o similares es (opcional)
50 g. mantequilla
Modo de Preparación de la espinaca:
Lavar las espinacas, tirar el agua hirviendo, dejar durante 3 minutos y luego verter en un colador, vierta agua fría para detener la cocción.
Apriete bien con las manos, incluso tomar todo el líquido, secar bien con toallas de papel. Libro.
¿Cómo se prepara la Ricotta Gnocchi:
Amase la ricotta fresca con un tenedor, mezclar la espinaca cocida finamente picado exprimido, agregar el queso rallado y la harina poco a poco hasta el punto de rizo.
Precaución no poner demasiada harina que es duro.
Hacer los rollos y cortar en el tamaño de un (1 cm) pulgada.
Para no pegarse, espolvorear ligeramente la harina en la parte superior.
Camino de la cocción de la ricotta ñoquis:
Poner al fuego una caldera grande con 5 litros de agua con 2 cucharadas de aceite, cuando hierva, resulta que los ñoquis, para pasar a primer plano, dejando más 3'minutos.
Contesta estas preguntas antes de colocar el resto de los ñoquis:
Para probar lugar 3-5 unidades ñoquis y asegurarse de que es el lugar correcto.
Desconectados poner más harina, si es difícil agregar un poco de crema, tiene que permanecer suave.
Tomar con una cuchara ranurada, mezcle en un colador, vierta sobre un hilo de aceite para que no se adhieren.
Cómo preparar la salsa blanca II
Hacer la salsa bechamel blanco, mezclar el queso crema y el gorgonzola queso parmesano rallado picado, las nueces picadas en la parte superior.
Si yo sólo uso la salsa, añadir la mantequilla, antes de la salsa.
Cubra el fondo de un plato con ñoquis cocido, mezclar la salsa y lo extendió.
Use la mitad de la salsa, el plato terminado (traqvessa).
Gratin Bake.
Sirva con carne asada, o roscón de carne molida de res y ensalada de lechuga con tomate rallado y la zanahoria en la gran fuga.
Decorar al gusto.
ingredientes:
300 gramos. ricotta fresca puré
200 g. cocidos y espinacas exprimido
100 g. queso parmesano rallado
200 g. harina de trigo, o 12 cucharadas (sopa)
"No pongas demasiada harina que es difícil"
Salsa bechamel (salsa blanca) I:
½ litro de leche de vaca fría
3 cucharadas (sopa) de harina de trigo
2 cucharadas (sopa) y lleno de mantequilla
¿Cómo se prepara la salsa Bechamel:
Corre la mantequilla en una sartén caliente, llevar a fuego hasta que se derrita bien, añadir la harina y revolver rápidamente, a continuación, añadir la leche poco a poco y lentamente, deja que el fuego para cocinar obtener una crema suave.
* Si no practicas, combine la harina del fuego *.
Salsa blanca de modificación:
Añadir a ingredientes de la salsa Bechamel debajo
½ litro de crema de leche
250 queso gorgonzola o provolone
100 g. queso parmesano rallado
50 g. picado en trozos de nueces, o similares es (opcional)
50 g. mantequilla
Modo de Preparación de la espinaca:
Lavar las espinacas, tirar el agua hirviendo, dejar durante 3 minutos y luego verter en un colador, vierta agua fría para detener la cocción.
Apriete bien con las manos, incluso tomar todo el líquido, secar bien con toallas de papel. Libro.
¿Cómo se prepara la Ricotta Gnocchi:
Amase la ricotta fresca con un tenedor, mezclar la espinaca cocida finamente picado exprimido, agregar el queso rallado y la harina poco a poco hasta el punto de rizo.
Precaución no poner demasiada harina que es duro.
Hacer los rollos y cortar en el tamaño de un (1 cm) pulgada.
Para no pegarse, espolvorear ligeramente la harina en la parte superior.
Camino de la cocción de la ricotta ñoquis:
Poner al fuego una caldera grande con 5 litros de agua con 2 cucharadas de aceite, cuando hierva, resulta que los ñoquis, para pasar a primer plano, dejando más 3'minutos.
Contesta estas preguntas antes de colocar el resto de los ñoquis:
Para probar lugar 3-5 unidades ñoquis y asegurarse de que es el lugar correcto.
Desconectados poner más harina, si es difícil agregar un poco de crema, tiene que permanecer suave.
Tomar con una cuchara ranurada, mezcle en un colador, vierta sobre un hilo de aceite para que no se adhieren.
Cómo preparar la salsa blanca II
Hacer la salsa bechamel blanco, mezclar el queso crema y el gorgonzola queso parmesano rallado picado, las nueces picadas en la parte superior.
Si yo sólo uso la salsa, añadir la mantequilla, antes de la salsa.
Cubra el fondo de un plato con ñoquis cocido, mezclar la salsa y lo extendió.
Use la mitad de la salsa, el plato terminado (traqvessa).
Gratin Bake.
Sirva con carne asada, o roscón de carne molida de res y ensalada de lechuga con tomate rallado y la zanahoria en la gran fuga.
Decorar al gusto.
Vanilla Cream, Strawberry, Chocolate - For Filling - IV Options
Vanilla Cream, Strawberry, Chocolate - For Filling - IV Options
ingredients:
I - Option:
Vanilla Cream:
1 liter of milk
1 can of cream with the serum
3 tablespoons full of cornstarch
3 tablespoons full of sugar soup
3 large egg yolks beaten until frothy
1 teaspoon vanilla extract or
II - Option:
Strawberry cream:
Do the same as above except that adds
2 tablespoons (soup) of strawberry ice cream powder
Place the end of the preparation.
III - Option:
Chocolate Cream:
Do the same to the cream of vanilla and add:
2 tablespoons (soup) or to taste chocolate powder, if exchange for chocolate sugar lowering
Chocolate put together with the other ingredients before taking the fire.
How to Prepare:
Mix all ingredients in a saucepan, except the sour cream, can beat all ingredients in a blender without the cream
Lead to heat until thickened, then cold, then add the cream at room temperature, mix well until it is a very fluffy.
IV - Option:
You can do the same vanilla cream with all the options, replacing the cream of condensed milk, sugar lowering not to be too sweet.
ingredients:
I - Option:
Vanilla Cream:
1 liter of milk
1 can of cream with the serum
3 tablespoons full of cornstarch
3 tablespoons full of sugar soup
3 large egg yolks beaten until frothy
1 teaspoon vanilla extract or
II - Option:
Strawberry cream:
Do the same as above except that adds
2 tablespoons (soup) of strawberry ice cream powder
Place the end of the preparation.
III - Option:
Chocolate Cream:
Do the same to the cream of vanilla and add:
2 tablespoons (soup) or to taste chocolate powder, if exchange for chocolate sugar lowering
Chocolate put together with the other ingredients before taking the fire.
How to Prepare:
Mix all ingredients in a saucepan, except the sour cream, can beat all ingredients in a blender without the cream
Lead to heat until thickened, then cold, then add the cream at room temperature, mix well until it is a very fluffy.
IV - Option:
You can do the same vanilla cream with all the options, replacing the cream of condensed milk, sugar lowering not to be too sweet.
Chocolate cups with eggs and cherries wires.
Chocolate cups with eggs and cherries wires.
Pots Special Chocolate - III Options
For those who want to sell use pots.
Home use decorated bowls.
For Christmas see below
ingredients:
I - Option:
1 liter of cow's milk
1 can of condensed milk
1 can of cream without serum or Yogurt
6 tablespoons (soup) of chocolate powder or cocoa
6 tablespoons (soup) of corn starch (cornstarch)
2 tablespoons (soup) of vanilla extract
1 tablespoon (soup) of margarine
1 large egg yolk
NOT SERVE chocolate
II - Option:
1 liter of cow's milk
2 pudding boxes chocolate flavor
1 can of condensed milk
1 can of cream without serum or canister
1 teaspoon vanilla extract (optional) or
1 cup of cocoa liquor
Prepare to Option I:
Blend cow's milk with the cornstarch chocolate powder, egg yolk, margarine, condensed milk.
Bring to a simmer, stirring until cooked corn starch. Do not leave much time in the fire that starch is impaired.
Place the cooked cream in the mixer, add the vanilla and go knocking gradually putting the cream without serum or yogurt until a fluffy cream, or change the appearance be fine creamy.
If you prefer you can hit the hand with aluminum beater for at least for 10 'minutes, until very creamy.
The Secret of the cream is hit enough, until very creamy.
Then put plastic cups with lids, or bowls.
For child put in pots with 90 grams cover. each.
Prepare to Option II:
Blend first 3 ingredients, bring to a simmer, stirring constantly until thick, porridge point, let warm.
Add the cream, blend until smooth and creamy.
Put in jars or cups cream stick one or two cookies Walffer
suggestion:
Serve with chocolate cookie walffer.
III - Option:
Diet
Condensed Milk Diet
1 cup (tea) of powdered milk
½ cup (tea) of boiling water
½ cup (tea) of powdered sweetener, suitable for oven and hob
1 tablespoon (soup) of light margarine
How to Prepare:
Blend all ingredients in a blender for 5 'to 8' minutes.
take the refrigerator and preferably using the following day.
Note:
Change condensed milk with sugar to Diet Chocolate by cocoa and pudding for Diet.
FOR CHRISTMAS:
Place the chocolate cream into bowls, alternating with walffer biscuit or raisins, walnuts, cherries in syrup drained, separate or all together.
Above the glass decorate with nuts or:
Dates without stone or fresh cherry with stalk up.
The decoration of chocolate cup can put wires eggs, fresh cherry with stalk.
For novice place the decor of your personality to please family and also so that it is well tasty.
If you liked the recipe send photos of what you did to my blogs for me to see if you hit or place on the Internet with your personality.
We start well in life, slowly slowly (Martin Music Village - Brazil).
Note:
Change condensed milk with sugar to Diet Chocolate by cocoa and pudding for Diet.
For very hot weather can cause ice cream Ice cream or tingling see Ice cream cake in my blogs, or wait until I go again.
See other blogs in my * Suggestions or Questions *:
baudanonna.blogspot. or with
my Daughter
baudamama.blogspot.com
Pots Special Chocolate - III Options
For those who want to sell use pots.
Home use decorated bowls.
For Christmas see below
ingredients:
I - Option:
1 liter of cow's milk
1 can of condensed milk
1 can of cream without serum or Yogurt
6 tablespoons (soup) of chocolate powder or cocoa
6 tablespoons (soup) of corn starch (cornstarch)
2 tablespoons (soup) of vanilla extract
1 tablespoon (soup) of margarine
1 large egg yolk
NOT SERVE chocolate
II - Option:
1 liter of cow's milk
2 pudding boxes chocolate flavor
1 can of condensed milk
1 can of cream without serum or canister
1 teaspoon vanilla extract (optional) or
1 cup of cocoa liquor
Prepare to Option I:
Blend cow's milk with the cornstarch chocolate powder, egg yolk, margarine, condensed milk.
Bring to a simmer, stirring until cooked corn starch. Do not leave much time in the fire that starch is impaired.
Place the cooked cream in the mixer, add the vanilla and go knocking gradually putting the cream without serum or yogurt until a fluffy cream, or change the appearance be fine creamy.
If you prefer you can hit the hand with aluminum beater for at least for 10 'minutes, until very creamy.
The Secret of the cream is hit enough, until very creamy.
Then put plastic cups with lids, or bowls.
For child put in pots with 90 grams cover. each.
Prepare to Option II:
Blend first 3 ingredients, bring to a simmer, stirring constantly until thick, porridge point, let warm.
Add the cream, blend until smooth and creamy.
Put in jars or cups cream stick one or two cookies Walffer
suggestion:
Serve with chocolate cookie walffer.
III - Option:
Diet
Condensed Milk Diet
1 cup (tea) of powdered milk
½ cup (tea) of boiling water
½ cup (tea) of powdered sweetener, suitable for oven and hob
1 tablespoon (soup) of light margarine
How to Prepare:
Blend all ingredients in a blender for 5 'to 8' minutes.
take the refrigerator and preferably using the following day.
Note:
Change condensed milk with sugar to Diet Chocolate by cocoa and pudding for Diet.
FOR CHRISTMAS:
Place the chocolate cream into bowls, alternating with walffer biscuit or raisins, walnuts, cherries in syrup drained, separate or all together.
Above the glass decorate with nuts or:
Dates without stone or fresh cherry with stalk up.
The decoration of chocolate cup can put wires eggs, fresh cherry with stalk.
For novice place the decor of your personality to please family and also so that it is well tasty.
If you liked the recipe send photos of what you did to my blogs for me to see if you hit or place on the Internet with your personality.
We start well in life, slowly slowly (Martin Music Village - Brazil).
Note:
Change condensed milk with sugar to Diet Chocolate by cocoa and pudding for Diet.
For very hot weather can cause ice cream Ice cream or tingling see Ice cream cake in my blogs, or wait until I go again.
See other blogs in my * Suggestions or Questions *:
baudanonna.blogspot. or with
my Daughter
baudamama.blogspot.com
quinta-feira, 27 de novembro de 2014
Pie In Salt Layers Press Elza Maria
Pie In Salt Layers Press Elza Maria
ingredients:
½ pound of chicken breast or thighs, crushed
4 ripe tomatoes peeled and seeded
1 chopped medium onion and drizzle and washed
1 leek only the white part thinly sliced
1 cup (tea) of palm canned drained, washed and chopped
½ cup (tea) chopped green olives
2 tablespoons (soup) of corn oil
2 tablespoons (soup) of chopped parsley with stems
1 tablespoon (soup) of chopped chives
1 teaspoon (tsp) dried oregano
1 teaspoon (tsp) 1 tablet or salt chicken broth
I pinch of ground cinnamon
1 pinch of nutmeg
½ pepper girl finger chopped without seeds
Mode Prepare the Chicken Stew:
In a medium saucepan, fry the ground chicken with the oil for 5 'minutes, add the onion room, tomatoes, leeks.
Leave the fire stirring constantly, and if you need go dripping water gradually until well cook all ingredients.
When missing 5 'minutes to finish cooking add the chopped olives the palm and the rest of the ingredients.
Do not put too much water in the chicken that turns a soup.
The chicken stew "is not to have sauce," just get wet.
Other Ingredients:
1 or 2 cups of cream cheese
100 or 200 g. mozzarella sliced
50 g. Parmesan cheese
Mashed Potatoes:
½ pound of potato kitchen last through the wringer.
2 to 4 tablespoons (soup) of cow milk
1 tablespoon (soup) of butter or margarine
1 teaspoon (tsp) salt
How to Prepare the puree:
Wash the potatoes, cooking whole unpeeled, in the pressure cooker for 5 'minutes or common pot, let the fire until soft.
Allow to cool in the pan, peel while
hot after going through the juicer or processor
In a medium saucepan place the squeezed potato, butter, bring to heat, stirring constantly.
Add the milk gradually until very consistent firm, not too soft, or to drop the pan base.
Pie Cover (Optional):
½ can of cream without serum or necessary, or yogurt
3 egg whites
50 g. grated Parmesan cheese
Preparing the Cover Mode:
Beat the egg whites until stiff, add the cream without serum.
Place the cover on pie and over the grated cheese.
Mode Assemble the pie In Layers:
In a large refractory, distribute layers:
The first layer on the refractory bottom, cream cheese
The second layer is moist braised chicken, "not with too much sauce".
Third layer mashed potatoes
Fourth layer cover with mozzarella
Fifth layer is chicken stew
The last layer is the cover
Note:
If you do not want to use the cover, place a generous layer of mozzarella and grated cheese, or cottage cheese.
Take to the hot oven 180 ° C to blush or melt the mozzarella.
Note:
The rest of the leek save to use in sauces or soups.
In the braised chicken can add other ingredients:
Mushrooms, green beans, celery, carrots, peas, all cooked "al dente" then add at the end of the chicken cooking.
ingredients:
½ pound of chicken breast or thighs, crushed
4 ripe tomatoes peeled and seeded
1 chopped medium onion and drizzle and washed
1 leek only the white part thinly sliced
1 cup (tea) of palm canned drained, washed and chopped
½ cup (tea) chopped green olives
2 tablespoons (soup) of corn oil
2 tablespoons (soup) of chopped parsley with stems
1 tablespoon (soup) of chopped chives
1 teaspoon (tsp) dried oregano
1 teaspoon (tsp) 1 tablet or salt chicken broth
I pinch of ground cinnamon
1 pinch of nutmeg
½ pepper girl finger chopped without seeds
Mode Prepare the Chicken Stew:
In a medium saucepan, fry the ground chicken with the oil for 5 'minutes, add the onion room, tomatoes, leeks.
Leave the fire stirring constantly, and if you need go dripping water gradually until well cook all ingredients.
When missing 5 'minutes to finish cooking add the chopped olives the palm and the rest of the ingredients.
Do not put too much water in the chicken that turns a soup.
The chicken stew "is not to have sauce," just get wet.
Other Ingredients:
1 or 2 cups of cream cheese
100 or 200 g. mozzarella sliced
50 g. Parmesan cheese
Mashed Potatoes:
½ pound of potato kitchen last through the wringer.
2 to 4 tablespoons (soup) of cow milk
1 tablespoon (soup) of butter or margarine
1 teaspoon (tsp) salt
How to Prepare the puree:
Wash the potatoes, cooking whole unpeeled, in the pressure cooker for 5 'minutes or common pot, let the fire until soft.
Allow to cool in the pan, peel while
hot after going through the juicer or processor
In a medium saucepan place the squeezed potato, butter, bring to heat, stirring constantly.
Add the milk gradually until very consistent firm, not too soft, or to drop the pan base.
Pie Cover (Optional):
½ can of cream without serum or necessary, or yogurt
3 egg whites
50 g. grated Parmesan cheese
Preparing the Cover Mode:
Beat the egg whites until stiff, add the cream without serum.
Place the cover on pie and over the grated cheese.
Mode Assemble the pie In Layers:
In a large refractory, distribute layers:
The first layer on the refractory bottom, cream cheese
The second layer is moist braised chicken, "not with too much sauce".
Third layer mashed potatoes
Fourth layer cover with mozzarella
Fifth layer is chicken stew
The last layer is the cover
Note:
If you do not want to use the cover, place a generous layer of mozzarella and grated cheese, or cottage cheese.
Take to the hot oven 180 ° C to blush or melt the mozzarella.
Note:
The rest of the leek save to use in sauces or soups.
In the braised chicken can add other ingredients:
Mushrooms, green beans, celery, carrots, peas, all cooked "al dente" then add at the end of the chicken cooking.
Gnocchi Yam and Other
Gnocchi Yam and Other
ingredients:
1 pound of yam with boiled and squeezed bark
1 egg yolk + 2
2-3 tablespoons (soup). grated Parmesan cheese
4 tablespoons of flour, or necessary, to give the winding point
1 teaspoon (tsp) salt (not soup)
1 tablespoon (soup) butter
Tomato sauce with meat:
500 g. of ground beef
500 or 250 grams. grated onion, or chopped or the amount to your liking
1 liter of homemade tomato sauce 1 more cup of water, or
1 industrialized tomato sauce can more
3 cans of cold water
4 tablespoons (soup) of corn oil
1 tablespoon (soup) or (tsp) grated ginger
2 tablespoons (soup) of "onion soup cream"
1 tablespoon (soup) of oregano, add only at the end
1 teaspoon (tsp) salt - delete the salt to use "Onion Soup"
You can swap the onion soup for 2 bouillon tablets, place one or the other is (optional)
1 cinnamon stick, put 5 'minutes remove from heat.
Prepare the pasta mode:
.
Try the small yam which is a delight, and it is natural antibiotic.
Wash yams shell to take all the land.
Put to cook with bath in shell inside the colander, or in the steamer or cuscuzeira, with cover.
After the cooked yams, remove the peel while hot, past the potato masher or processor, or knead with a fork, as was done previously, or pass through the sieve.
If you want you can pass quickly, each baked yam in running water to cool slightly, to facilitate the work.
Place in a bowl and squeezed the cooked yam, add butter salt, eggs, and the grated cheese and finally the flour gradually to give point to roll.
* Do not forget to put the flour "gradually and slowly" and carefully so that the mass of the gnocchi are not hard *.
Make long and thin rolls, the thickness of a finger.
Cut the gnocchi 1 cm, and sprinkle lightly with flour.
Place a cauldron on fire with 5 liters of cold water and a tablespoon (soup) of oil.
When boiling go pouring gnocchi gradually lower the heat.
If you want to take the test before:
When the water starts boiling add 3-5 gnocchi, let the fire until they are cooked.
After cooking they climb are floating, leave more 2 'minutes.
Remove and see if it is already in the right spot.
If you become soft add more grated cheese and flour equal parts.
If you too much flour the gnocchi is hard.
If you stay hard join a gem or milk or cream or more yams to achieve the desired point.
Once tested the mass and it worked.
Do the same procedure with the remaining dough.
Mode Prepare the sauce:
In a large saucepan fry the meat with oil, then add the onion already fried in another separate pan and is already wilting.
Add the onion soup industrialized or broth and the concentrated tomato sauce, delete the salt.
If you need to place a glass of water or the necessary and simmer until a thick sauce.
Before serving sprinkle with parsley quite the chopped stem (optional).
To recap.
When the gnocchi are cooked they rise to the surface, cook for more 2'minutos.
Once cooked remove the gnocchi and pass to the colander to drain all the water.
Settle the gnocchi on a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
Serve so the gnocchi Yam:
Serve hot accompanied with meat or baked chicken.
Watercress salad or vegetables of dark leaves.
Note:
You can replace the yam for potato, manioc, yams, cassava (manioc) and other roots.
Heads up:
My recipes are written in a very simple way, for anyone can do alone, that is, until the first time.
For each person Walk with your own legs without fear of error.
Curiosity about gnocchi or gnocchi or gnocchi
I'm answering the request of several people on the gnocchi.
Write in various ways according to your language.
Previously gnocchi wrote in (Portuguese), it is certain gnocchi.
Gnocchi is made with various tubers (plant) root flour. of various types up with moldy, and cooked rice.
If the recipe you chose was not yet published or lost, have sent with great pleasure.
The address is below.
Here follows some ingredients that may be made gnocchi:
Potato, taro, yam, cassava, manioc (potato carrot), pumpkin. Pumpkin (it's a kind of big round pumpkin or mini), cooked rice, among others.
The most common is the potato, then comes the flour gnocchi (cooked pasta) usually industrialized.
All gnocchi can be made at home, to the cooked flour.
Gnocchi (most common) is a mass made with potatoes, eggs, cheese, wheat flour, modeled.
Replace the potato yam by all in the same proportion.
Makes a roll, then cut the size you prefer.
The normal size is 1 (one) to two (2) inches.
Cook in boiling water, when it comes to the fore is cooked, leave, plus 2 'minutes to finish cooking.
Pass to a platter. (lane is a rectangular low container or oval).
Bowl is (round) high, sometimes wider at the top.
To serve put tomato sauce or tomato sauce with meat or hot white sauce.
No need to go in the oven. Sprinkle grated cheese on top.
If cooled, heat up each portion in the microwave.
Some people prefer to cook the pasta; model and leads to the oven with the chosen sauce.
My suggestion to you is that beginners start with the traditional which is the easiest. and tastier.
Traditional gnocchi is made with potato, eggs, cheese. salt, flour, butter. Replace the yam for potato.
Gnocchi can be modeled round the size of a stuffed egg, baked in the oven with the sauce on top.
Any additional information
:
Bau Nonna Antoinette on Facebook
baudanonna.blogspot.com or
The blog of my daughter
Facebook Mama's Chest
baudamama.blogspot.com
ingredients:
1 pound of yam with boiled and squeezed bark
1 egg yolk + 2
2-3 tablespoons (soup). grated Parmesan cheese
4 tablespoons of flour, or necessary, to give the winding point
1 teaspoon (tsp) salt (not soup)
1 tablespoon (soup) butter
Tomato sauce with meat:
500 g. of ground beef
500 or 250 grams. grated onion, or chopped or the amount to your liking
1 liter of homemade tomato sauce 1 more cup of water, or
1 industrialized tomato sauce can more
3 cans of cold water
4 tablespoons (soup) of corn oil
1 tablespoon (soup) or (tsp) grated ginger
2 tablespoons (soup) of "onion soup cream"
1 tablespoon (soup) of oregano, add only at the end
1 teaspoon (tsp) salt - delete the salt to use "Onion Soup"
You can swap the onion soup for 2 bouillon tablets, place one or the other is (optional)
1 cinnamon stick, put 5 'minutes remove from heat.
Prepare the pasta mode:
.
Try the small yam which is a delight, and it is natural antibiotic.
Wash yams shell to take all the land.
Put to cook with bath in shell inside the colander, or in the steamer or cuscuzeira, with cover.
After the cooked yams, remove the peel while hot, past the potato masher or processor, or knead with a fork, as was done previously, or pass through the sieve.
If you want you can pass quickly, each baked yam in running water to cool slightly, to facilitate the work.
Place in a bowl and squeezed the cooked yam, add butter salt, eggs, and the grated cheese and finally the flour gradually to give point to roll.
* Do not forget to put the flour "gradually and slowly" and carefully so that the mass of the gnocchi are not hard *.
Make long and thin rolls, the thickness of a finger.
Cut the gnocchi 1 cm, and sprinkle lightly with flour.
Place a cauldron on fire with 5 liters of cold water and a tablespoon (soup) of oil.
When boiling go pouring gnocchi gradually lower the heat.
If you want to take the test before:
When the water starts boiling add 3-5 gnocchi, let the fire until they are cooked.
After cooking they climb are floating, leave more 2 'minutes.
Remove and see if it is already in the right spot.
If you become soft add more grated cheese and flour equal parts.
If you too much flour the gnocchi is hard.
If you stay hard join a gem or milk or cream or more yams to achieve the desired point.
Once tested the mass and it worked.
Do the same procedure with the remaining dough.
Mode Prepare the sauce:
In a large saucepan fry the meat with oil, then add the onion already fried in another separate pan and is already wilting.
Add the onion soup industrialized or broth and the concentrated tomato sauce, delete the salt.
If you need to place a glass of water or the necessary and simmer until a thick sauce.
Before serving sprinkle with parsley quite the chopped stem (optional).
To recap.
When the gnocchi are cooked they rise to the surface, cook for more 2'minutos.
Once cooked remove the gnocchi and pass to the colander to drain all the water.
Settle the gnocchi on a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
Serve so the gnocchi Yam:
Serve hot accompanied with meat or baked chicken.
Watercress salad or vegetables of dark leaves.
Note:
You can replace the yam for potato, manioc, yams, cassava (manioc) and other roots.
Heads up:
My recipes are written in a very simple way, for anyone can do alone, that is, until the first time.
For each person Walk with your own legs without fear of error.
Curiosity about gnocchi or gnocchi or gnocchi
I'm answering the request of several people on the gnocchi.
Write in various ways according to your language.
Previously gnocchi wrote in (Portuguese), it is certain gnocchi.
Gnocchi is made with various tubers (plant) root flour. of various types up with moldy, and cooked rice.
If the recipe you chose was not yet published or lost, have sent with great pleasure.
The address is below.
Here follows some ingredients that may be made gnocchi:
Potato, taro, yam, cassava, manioc (potato carrot), pumpkin. Pumpkin (it's a kind of big round pumpkin or mini), cooked rice, among others.
The most common is the potato, then comes the flour gnocchi (cooked pasta) usually industrialized.
All gnocchi can be made at home, to the cooked flour.
Gnocchi (most common) is a mass made with potatoes, eggs, cheese, wheat flour, modeled.
Replace the potato yam by all in the same proportion.
Makes a roll, then cut the size you prefer.
The normal size is 1 (one) to two (2) inches.
Cook in boiling water, when it comes to the fore is cooked, leave, plus 2 'minutes to finish cooking.
Pass to a platter. (lane is a rectangular low container or oval).
Bowl is (round) high, sometimes wider at the top.
To serve put tomato sauce or tomato sauce with meat or hot white sauce.
No need to go in the oven. Sprinkle grated cheese on top.
If cooled, heat up each portion in the microwave.
Some people prefer to cook the pasta; model and leads to the oven with the chosen sauce.
My suggestion to you is that beginners start with the traditional which is the easiest. and tastier.
Traditional gnocchi is made with potato, eggs, cheese. salt, flour, butter. Replace the yam for potato.
Gnocchi can be modeled round the size of a stuffed egg, baked in the oven with the sauce on top.
Any additional information
:
Bau Nonna Antoinette on Facebook
baudanonna.blogspot.com or
The blog of my daughter
Facebook Mama's Chest
baudamama.blogspot.com
segunda-feira, 24 de novembro de 2014
Cone Siri - Entry
Cone Siri - Entry
15-20 cones empty crab, own to fill.
ingredients:
½ pound of shredded crab thick
2 grated onions
2 large tomatoes peeled and seeded
1 leek cut into thin slices, white part only
1 medium red bell pepper without seeds cortadinho
½ pepper girl finger without seeds, chopped (optional)
1 coconut milk glass
2 tablespoons (soup) of corn oil
2 tablespoons chopped fresh parsley and
2 tablespoons green onions cut into very thin rodelinhas
1 tablespoon (soup) of wheat flour shallow
½ cup of cold water (optional)
Other Ingredients:
50 g. grated Parmesan cheese
50 g. breadcrumbs (is made with grated roasted moldy)
How to Prepare:
Place the oil in a pan fry the leeks with onion until wilted.
Then add the tomatoes, make the sauté, add water let the fire until they come apart, it is cooked.
Add the peppers, make the sauté until it is "al dente"
Then add the meat crab pepper, let the fire until pre-cooked, add the coconut milk, leave for a few minutes.
If you need to thicken, place a tablespoon (soup) of wheat flour diluted with a little water, let the fire to cook.
Finally add the parsley and chives, mix well.
And fill the cone crab, sprinkle over the grated cheese mixed with breadcrumbs, half and half.
Place the cone stuffed crab on a baking sheet without grease.
Bring to a preheated oven at 180 ° C for browning.
Note:
Beware the breadcrumbs, it is made with roasted and ground moldy, not to be confused with cassava flour which is a root, is not the same thing. Never replace one another.
Method of Making Breadcrumbs:
Moldy cut into thin slices.
Bake until blush, let cool.
Gradually beat in a blender, then pass through a sieve, to become very thin.
The thick part disposal do not put in meat dumpling.
Important Guidance:
Make home breadcrumbs is safer has no mixture of other flours and your dish is tastier.
Browning is to be lightly browned.
.
15-20 cones empty crab, own to fill.
ingredients:
½ pound of shredded crab thick
2 grated onions
2 large tomatoes peeled and seeded
1 leek cut into thin slices, white part only
1 medium red bell pepper without seeds cortadinho
½ pepper girl finger without seeds, chopped (optional)
1 coconut milk glass
2 tablespoons (soup) of corn oil
2 tablespoons chopped fresh parsley and
2 tablespoons green onions cut into very thin rodelinhas
1 tablespoon (soup) of wheat flour shallow
½ cup of cold water (optional)
Other Ingredients:
50 g. grated Parmesan cheese
50 g. breadcrumbs (is made with grated roasted moldy)
How to Prepare:
Place the oil in a pan fry the leeks with onion until wilted.
Then add the tomatoes, make the sauté, add water let the fire until they come apart, it is cooked.
Add the peppers, make the sauté until it is "al dente"
Then add the meat crab pepper, let the fire until pre-cooked, add the coconut milk, leave for a few minutes.
If you need to thicken, place a tablespoon (soup) of wheat flour diluted with a little water, let the fire to cook.
Finally add the parsley and chives, mix well.
And fill the cone crab, sprinkle over the grated cheese mixed with breadcrumbs, half and half.
Place the cone stuffed crab on a baking sheet without grease.
Bring to a preheated oven at 180 ° C for browning.
Note:
Beware the breadcrumbs, it is made with roasted and ground moldy, not to be confused with cassava flour which is a root, is not the same thing. Never replace one another.
Method of Making Breadcrumbs:
Moldy cut into thin slices.
Bake until blush, let cool.
Gradually beat in a blender, then pass through a sieve, to become very thin.
The thick part disposal do not put in meat dumpling.
Important Guidance:
Make home breadcrumbs is safer has no mixture of other flours and your dish is tastier.
Browning is to be lightly browned.
.
Smoked Hadok
Smoked Hadok
ingredients:
½ pound of smoked hadok
1 small box of cream cheese (catupiry)
1 cup milk to dilute the curd will not fire
1 or ½ tablespoon (coffee) curry powder sprinkle over just in time to serve is optional.
Other Ingredients:
1 large glass asparagus canned, drained and rinsed
1 deep dish of fresh fruit balls, made with boleador:
Apple, pear, watermelon, papaya, mango, banana, melon and others, put lemon juice to not darken the apple and banana and pear.
Mode Prepare the fish:
Place in a large refractory cover the fish with the mixture of curd diluted with a little milk until soft, not too liquid.
Lead to poor oven 160 ° C to melt all the cheese for about 20 'to 30' minutes. Serve the hot plate.
When taking the oven sprinkle lightly cury powder.
Serve so the Hadok:
To serve place the asparagus hadok and two on either side and a Greek rice portion.
Shaping the rice in a bowl 2 tablespoons rice, pinch to stay firm.
Place the forminha capsized on the plate, then remove.
See if the rice was well shaped, if you need hit.
The balls of fruits serve the fish's side, or can serve separate saucers.
Input dish:
Cone crab, follows in the next publication.
Rice accompanies the Greek
Rice in Greek
ingredients:
2 cups (tea) washed rice
4 cups (tea) of boiling water
1 cup (tea) of grated onion
1 cup (tea) of chopped parsley
3 tablespoons (soup) of oil, or butter
1 tablespoon good (soup) spicy paprika or
½ teaspoon (soup) of paprika and half of paprika powder (opcionmal)
150 grams. fresh peas, green beans or chopped
2 bell peppers, one red and the other yellow diced 2 small carrots cut into cubes
2 bouillon tablets, or salt to taste
1 can of drained corn cooked and washed (optional)
How to Prepare:
Rinse the rice under running water.
After fry in oil peas with carrots, add the onion and the peppers, place the broth, paprika, and then fry the rice, add boiling water, leave cooking over medium heat.
After that is almost cooked, turn off the heat, cover the pan and wrap well in newspaper.
Place the pan with newspaper wrapped inside the oven off.
Take only before serving., Or make in the crockpot.
If you do the electric pan, fry the vegetables in separate pan,
Then add the rice and all the ingredients and put warm water.
ingredients:
½ pound of smoked hadok
1 small box of cream cheese (catupiry)
1 cup milk to dilute the curd will not fire
1 or ½ tablespoon (coffee) curry powder sprinkle over just in time to serve is optional.
Other Ingredients:
1 large glass asparagus canned, drained and rinsed
1 deep dish of fresh fruit balls, made with boleador:
Apple, pear, watermelon, papaya, mango, banana, melon and others, put lemon juice to not darken the apple and banana and pear.
Mode Prepare the fish:
Place in a large refractory cover the fish with the mixture of curd diluted with a little milk until soft, not too liquid.
Lead to poor oven 160 ° C to melt all the cheese for about 20 'to 30' minutes. Serve the hot plate.
When taking the oven sprinkle lightly cury powder.
Serve so the Hadok:
To serve place the asparagus hadok and two on either side and a Greek rice portion.
Shaping the rice in a bowl 2 tablespoons rice, pinch to stay firm.
Place the forminha capsized on the plate, then remove.
See if the rice was well shaped, if you need hit.
The balls of fruits serve the fish's side, or can serve separate saucers.
Input dish:
Cone crab, follows in the next publication.
Rice accompanies the Greek
Rice in Greek
ingredients:
2 cups (tea) washed rice
4 cups (tea) of boiling water
1 cup (tea) of grated onion
1 cup (tea) of chopped parsley
3 tablespoons (soup) of oil, or butter
1 tablespoon good (soup) spicy paprika or
½ teaspoon (soup) of paprika and half of paprika powder (opcionmal)
150 grams. fresh peas, green beans or chopped
2 bell peppers, one red and the other yellow diced 2 small carrots cut into cubes
2 bouillon tablets, or salt to taste
1 can of drained corn cooked and washed (optional)
How to Prepare:
Rinse the rice under running water.
After fry in oil peas with carrots, add the onion and the peppers, place the broth, paprika, and then fry the rice, add boiling water, leave cooking over medium heat.
After that is almost cooked, turn off the heat, cover the pan and wrap well in newspaper.
Place the pan with newspaper wrapped inside the oven off.
Take only before serving., Or make in the crockpot.
If you do the electric pan, fry the vegetables in separate pan,
Then add the rice and all the ingredients and put warm water.
segunda-feira, 17 de novembro de 2014
J a n t r - V I I
J a n t r - V I I
01 - Goose Stuffed with headlight trim cooked vegetables
02 - Bunny in chunks roasted with salt
03 - Frogs with parmesan,
04 - Roast Partridge opened the back, only with fine salt and
oregano
05 - boneless chicken, stuffed with ham, mozzarella cogu-
melo, onion, capers, trim watercress, peppers see-
Qu, onion
06 - Crepes with apricot jam with orange juice
07 - Pave chocolates
08 - sliced smoked turkey breast with grapes and crumbly glaçadas
with dried fruit
09 - the roast beef kebabs with mashed potatoes or peas
10 - leg of lamb roasted with only salt
11 - Medallions of filet mingnon
12 - Rack of wild boar with salt streusel
13 - Pie Italian pasta with ham, mozzarella and other
14 - Salmon baked with polka dot trim fruit, melon,
papaya, apple and whole raspberries with cream
15 - Veal with red wine trim, asparagus, carrots, potatoes
16 - Apple Strudel, nuts and ricotta
17 - Braid with coconut cream
18 - Kid sauce with roasted peppers strips, celery,
19 - Panettone, sweet or savory
20 - Cream pie with strawberries and whipped cream
01 - Goose Stuffed with headlight trim cooked vegetables
02 - Bunny in chunks roasted with salt
03 - Frogs with parmesan,
04 - Roast Partridge opened the back, only with fine salt and
oregano
05 - boneless chicken, stuffed with ham, mozzarella cogu-
melo, onion, capers, trim watercress, peppers see-
Qu, onion
06 - Crepes with apricot jam with orange juice
07 - Pave chocolates
08 - sliced smoked turkey breast with grapes and crumbly glaçadas
with dried fruit
09 - the roast beef kebabs with mashed potatoes or peas
10 - leg of lamb roasted with only salt
11 - Medallions of filet mingnon
12 - Rack of wild boar with salt streusel
13 - Pie Italian pasta with ham, mozzarella and other
14 - Salmon baked with polka dot trim fruit, melon,
papaya, apple and whole raspberries with cream
15 - Veal with red wine trim, asparagus, carrots, potatoes
16 - Apple Strudel, nuts and ricotta
17 - Braid with coconut cream
18 - Kid sauce with roasted peppers strips, celery,
19 - Panettone, sweet or savory
20 - Cream pie with strawberries and whipped cream
domingo, 16 de novembro de 2014
Camarão Menu, Lobster, Squid, Casquinha Siri, Escargots
-Camarão Menu, Lobster, Squid, Casquinha Siri, Escargots
shrimp:
01 shrimp - the squash with tomato sauce and cheese catupiry
02 - shrimp stuffed with cream cheese
03 - shrimp with tomato sauce topped with cheese
04 shrimp-shrimp skewers with chunks of mozzarella cheese
05 - shrimp large fried in corn oil
06 shrimp - shrimp risotto with mushrooms etc
07 Shrimp - Shrimp Stroganoff
08 shrimp - shrimp mayonnaise and other ingredients
lobster:
01 Lobster - lobster salad with substrate
02 Lobster - Four Cheeses
03 Lobster - with sauce court bouillon
04 Lobster - lobster stuffed
05 Lobster - with pinholes, milled almonds bottom of artichokes
06 Lobster - the squash with tomato sauce and cheese catupiry
Crawfish 06 - the same way as the lobster
squid:
01 - Squid - fries, appetizers
02 - Squid - empanadas
03 - Squid - with tomato sauce and mushrooms
04 - Squid - risotto with mushrooms
05 - Squid - Stuffed with Shrimp
06 - Squid - Four Cheeses
07 - Stuffed Squid with streusel baked in tomato sauce
other:
01 - Cone stuffed crab
02 - Siri mole
03 - Kama- Kani salad with mango grape italy, walnuts, mayonnaise etc.
04 - La Bourguignonne Escargots will
05 - skewers of Escargots
shrimp:
01 shrimp - the squash with tomato sauce and cheese catupiry
02 - shrimp stuffed with cream cheese
03 - shrimp with tomato sauce topped with cheese
04 shrimp-shrimp skewers with chunks of mozzarella cheese
05 - shrimp large fried in corn oil
06 shrimp - shrimp risotto with mushrooms etc
07 Shrimp - Shrimp Stroganoff
08 shrimp - shrimp mayonnaise and other ingredients
lobster:
01 Lobster - lobster salad with substrate
02 Lobster - Four Cheeses
03 Lobster - with sauce court bouillon
04 Lobster - lobster stuffed
05 Lobster - with pinholes, milled almonds bottom of artichokes
06 Lobster - the squash with tomato sauce and cheese catupiry
Crawfish 06 - the same way as the lobster
squid:
01 - Squid - fries, appetizers
02 - Squid - empanadas
03 - Squid - with tomato sauce and mushrooms
04 - Squid - risotto with mushrooms
05 - Squid - Stuffed with Shrimp
06 - Squid - Four Cheeses
07 - Stuffed Squid with streusel baked in tomato sauce
other:
01 - Cone stuffed crab
02 - Siri mole
03 - Kama- Kani salad with mango grape italy, walnuts, mayonnaise etc.
04 - La Bourguignonne Escargots will
05 - skewers of Escargots
Cardapio For Christmas dinner and New Year - Various Meats
Cardapio For Christmas dinner and New Year - Various Meats
Menu Ox, Pig, Rabbit, Veal Goat, Sheep and Outross
Pork:
01 Boar - rib roast on the grill with various vegetables
carrots, broccoli, asparagus, brussels sprouts, potatoes, cabbage
02 Boar - Whole cut into two halves, roasted manioc flour with salt
03 Piglet - roast will pururuca with salty streusel, banana Milanese
and other ingredients
04 Leitoa- roast, stuffed with salted flour, chicken and French for kids
gos, bacon cooked eggs, or pork, garnished with flower pi-
mint lady finger, or camari pepper and finger girl
05 Lombo- stuffed with savory or sweet fillings
(fifteen different fillings), some of them below
06 Loin -assado simple with separate salt streusel
07 Tenderloin - stuffed with slices of ham, mozzarella, capers, onion,
olives, spinach, etc. Trim raw apples stuffed with mashed
apples, skewers prunes stuffed with cheese and around
Ham or bacon strips
08 Loin - cut, boiled in milk, roasted with bacon slices and then with
compote of pineapple and mozzarella or provolone and
00 Whole Tenderloin cooked in coalhada- served with curd, chickpeas and
cooked whole potatoes
09 Tenderloin - stuffed with fruits: plums, apricots, walnuts, raisins, apples
10 Loin - braided with bacon, accompanied by pureed apples, or apples
cooked, stewed pineapple, prunes, raisins, apricots
11 Loin - with twisted strands of egg carrot and walnuts
12 Lombo - pieces with peppers, celery, carrots, mushrooms, chard
Loin 13 - Mixed Paella with sirloin, chicken, seafood and vegetables
00 Leg of pork cooked in curd with mint
Leg 14 - roast pork, seasoned with white wine and herbs,
15 Pig - Pork Ribs with hominy and red chile sauce
tomato, onion, celery, leek, (traditional miner dish)
16 Pork - pork knuckle with sauerkraut, potatoes, sausage, sausage
white (German dish)
Pig 17 - Stranglethorn pork (loin) roast on the grill
18 Pig - homemade pork sausage
Pig 19 - Feijoada pork, linguica, pork sausage
20 Pork - ribs on the plate with crumbs salt and green salad
00 Pork - smoked pork with chestnut puree fake
Tender 21 - Smoked, roasted with cane syrup, sliced in half
with garnish of caramelized chestnut, egg threads of ce-
noura, prunes, cherry etc.
22 Tender - roast topped with Karo or guarapa, adorned with tiri-
nesses of candied orange peel and orange slices
23 Tender - will California, with several fruit compote
24 Tender - with salty crumbly with various vegetables
25 -Canadense Tender roast with orange juice, white wine with cream
corn, sprinkled with parsley and other ingredients
26 Tender - Nonna's Christmas with fruit, chestnut, walnut etc.
Tender 27 - Noble with Christmas ornament, candle cake etc.
Tender 28 - Swiss with Portuguese Catanha, pineapple compote, apples,
black plums, apricots, cherries etc
Other Meats:
01 Kid - baked in two halves with streusel
02 Kid - in pieces in the pan with red wine or wood, with vegetables
00 Kid - leg of lamb cooked in curd with mint
03 Kid - pieces with tomato sauce and vegetables several of Claudia
04 Cabrito- roast leg of lamb with red wine sauce with sauce
peppers, onions, tomatoes etc.
05 Sheep - milk, baked in seasoned only with salt barbecue
thick
00 Carneiro- leg of lamb cooked in curd with mint and grãode beak
06 Sheep - Stranglethorn Carré gully, roast with salt
07 Lamb - Leg of lamb cooked on the barbecue
08 Lamb - Leg of lamb stuffed with provolone cheese
09 Sheep - lamb with smoked salt crumbs and green salad
10 Sheep - smoked or roasted lamb, only with coarse salt
11 Sheep - lamb shall Portuguese fashion
12 Sheep - lamb risotto reed
13 Lamb cooked in orange sauce
rabbit:
Rabbit stew in 12 pieces with tomatoes, red peppers, celery
carrot, potato, broccoli, bacon, onion etc
13 Rabbit with white sauce and mushrooms
14 Rabbit cooked in curd with mint and chickpeas
15 Boneless rabbit stuffed with ground ham mozzarella onion
green olives, boiled eggs
Beef or beef and other parts
01 Mocotó - chunks of braised mocotó cooked with spices, peppers,
onion, celery, leek etc
02 Mocotó - cooked spiced vinaigrette will
03 Mocotó - mocotó broth with vegetables (winter dish)
04 Mocotó - Jelly mocotó - Special to rejuvenate, great for
skin, bones, hair and also say it is an aphrodisiac
05 Fillet mignon with bacon braided
06 Polpetone (Italian dish) (is a ball of ground meat seasoned with
herbs, ginger, nutmeg, pepper etc. stuffed with cream cheese with
tomato sauce over
07 Brajolas - (Italian dish) soft cushion stuffed with raisins or olives
the black chopped, boiled eggs, capers, onion, parsley, cooked
in tomato sauce
08 Lizard cooked with curd and water from cooking chickpeas
09 Lizard cooked in black beer with tomato sauce
10 veal stewed with mushrooms and other vegetables
11Vitela with orange sauce, garnished with orange slices
12 Calf Nonna
13 Veal with bechamel sauce, mushrooms, grated cheese etc.
14 Stroganoff tenderloin, mushrooms or artichoke fund etc.
15 roast beef oven roast beef pot .16
Dishes from Different Regions
01 - Paella - (Spanish) with pork, franfo, seafood, vegetables
02 - Puchero (SPANISH) with chickpeas, pork, sausage, chicken,
cabbage, carrot, potato etc
03 - Italian tomato pasta cooking without conservante- 6 to 8 hours
may freeze after ready for 6 months
04 - Pasta Sauce (Italian) with tomato peeled seeded with
mincemeat or pieces with various spices and herbs
05 - Stuffed Eggplant (Italian) stuffed with meat milled cow cheese
crumbs and various seasonings
06 - Pasta Pasta (Italian)
07 - Ricotta Gnocchi (Italian) with white sauce or tomato sauce
08 - Inhocão potato (Italian) stuffed with ham and mozzarella with
tomato sauce or tomato sauce with mincemeat
09 - Bean Tropeiro- ((mining dish) with sausage, jerky etc.
10 - Rice carreteiro- (mining dish) with dried beef, sausages etc
11 - Ravioli - (Italian) with pasta and stuffing (stuffing for chicken, ham
spinach, ricotta etc.
12 - rotten pie dough - (Italian) stuffed with salami, hearts of palm,
cheeses etc.
13 - rotten pie dough - (Italian) filled with vanilla cream and
over strawberries, jam and whipped cream gloss
14 - rotten pie dough - (Switzerland) stuffed with four cheeses
15 - rotten pie crust -, Switzerland) with a filling of cheese and guava
Menu Ox, Pig, Rabbit, Veal Goat, Sheep and Outross
Pork:
01 Boar - rib roast on the grill with various vegetables
carrots, broccoli, asparagus, brussels sprouts, potatoes, cabbage
02 Boar - Whole cut into two halves, roasted manioc flour with salt
03 Piglet - roast will pururuca with salty streusel, banana Milanese
and other ingredients
04 Leitoa- roast, stuffed with salted flour, chicken and French for kids
gos, bacon cooked eggs, or pork, garnished with flower pi-
mint lady finger, or camari pepper and finger girl
05 Lombo- stuffed with savory or sweet fillings
(fifteen different fillings), some of them below
06 Loin -assado simple with separate salt streusel
07 Tenderloin - stuffed with slices of ham, mozzarella, capers, onion,
olives, spinach, etc. Trim raw apples stuffed with mashed
apples, skewers prunes stuffed with cheese and around
Ham or bacon strips
08 Loin - cut, boiled in milk, roasted with bacon slices and then with
compote of pineapple and mozzarella or provolone and
00 Whole Tenderloin cooked in coalhada- served with curd, chickpeas and
cooked whole potatoes
09 Tenderloin - stuffed with fruits: plums, apricots, walnuts, raisins, apples
10 Loin - braided with bacon, accompanied by pureed apples, or apples
cooked, stewed pineapple, prunes, raisins, apricots
11 Loin - with twisted strands of egg carrot and walnuts
12 Lombo - pieces with peppers, celery, carrots, mushrooms, chard
Loin 13 - Mixed Paella with sirloin, chicken, seafood and vegetables
00 Leg of pork cooked in curd with mint
Leg 14 - roast pork, seasoned with white wine and herbs,
15 Pig - Pork Ribs with hominy and red chile sauce
tomato, onion, celery, leek, (traditional miner dish)
16 Pork - pork knuckle with sauerkraut, potatoes, sausage, sausage
white (German dish)
Pig 17 - Stranglethorn pork (loin) roast on the grill
18 Pig - homemade pork sausage
Pig 19 - Feijoada pork, linguica, pork sausage
20 Pork - ribs on the plate with crumbs salt and green salad
00 Pork - smoked pork with chestnut puree fake
Tender 21 - Smoked, roasted with cane syrup, sliced in half
with garnish of caramelized chestnut, egg threads of ce-
noura, prunes, cherry etc.
22 Tender - roast topped with Karo or guarapa, adorned with tiri-
nesses of candied orange peel and orange slices
23 Tender - will California, with several fruit compote
24 Tender - with salty crumbly with various vegetables
25 -Canadense Tender roast with orange juice, white wine with cream
corn, sprinkled with parsley and other ingredients
26 Tender - Nonna's Christmas with fruit, chestnut, walnut etc.
Tender 27 - Noble with Christmas ornament, candle cake etc.
Tender 28 - Swiss with Portuguese Catanha, pineapple compote, apples,
black plums, apricots, cherries etc
Other Meats:
01 Kid - baked in two halves with streusel
02 Kid - in pieces in the pan with red wine or wood, with vegetables
00 Kid - leg of lamb cooked in curd with mint
03 Kid - pieces with tomato sauce and vegetables several of Claudia
04 Cabrito- roast leg of lamb with red wine sauce with sauce
peppers, onions, tomatoes etc.
05 Sheep - milk, baked in seasoned only with salt barbecue
thick
00 Carneiro- leg of lamb cooked in curd with mint and grãode beak
06 Sheep - Stranglethorn Carré gully, roast with salt
07 Lamb - Leg of lamb cooked on the barbecue
08 Lamb - Leg of lamb stuffed with provolone cheese
09 Sheep - lamb with smoked salt crumbs and green salad
10 Sheep - smoked or roasted lamb, only with coarse salt
11 Sheep - lamb shall Portuguese fashion
12 Sheep - lamb risotto reed
13 Lamb cooked in orange sauce
rabbit:
Rabbit stew in 12 pieces with tomatoes, red peppers, celery
carrot, potato, broccoli, bacon, onion etc
13 Rabbit with white sauce and mushrooms
14 Rabbit cooked in curd with mint and chickpeas
15 Boneless rabbit stuffed with ground ham mozzarella onion
green olives, boiled eggs
Beef or beef and other parts
01 Mocotó - chunks of braised mocotó cooked with spices, peppers,
onion, celery, leek etc
02 Mocotó - cooked spiced vinaigrette will
03 Mocotó - mocotó broth with vegetables (winter dish)
04 Mocotó - Jelly mocotó - Special to rejuvenate, great for
skin, bones, hair and also say it is an aphrodisiac
05 Fillet mignon with bacon braided
06 Polpetone (Italian dish) (is a ball of ground meat seasoned with
herbs, ginger, nutmeg, pepper etc. stuffed with cream cheese with
tomato sauce over
07 Brajolas - (Italian dish) soft cushion stuffed with raisins or olives
the black chopped, boiled eggs, capers, onion, parsley, cooked
in tomato sauce
08 Lizard cooked with curd and water from cooking chickpeas
09 Lizard cooked in black beer with tomato sauce
10 veal stewed with mushrooms and other vegetables
11Vitela with orange sauce, garnished with orange slices
12 Calf Nonna
13 Veal with bechamel sauce, mushrooms, grated cheese etc.
14 Stroganoff tenderloin, mushrooms or artichoke fund etc.
15 roast beef oven roast beef pot .16
Dishes from Different Regions
01 - Paella - (Spanish) with pork, franfo, seafood, vegetables
02 - Puchero (SPANISH) with chickpeas, pork, sausage, chicken,
cabbage, carrot, potato etc
03 - Italian tomato pasta cooking without conservante- 6 to 8 hours
may freeze after ready for 6 months
04 - Pasta Sauce (Italian) with tomato peeled seeded with
mincemeat or pieces with various spices and herbs
05 - Stuffed Eggplant (Italian) stuffed with meat milled cow cheese
crumbs and various seasonings
06 - Pasta Pasta (Italian)
07 - Ricotta Gnocchi (Italian) with white sauce or tomato sauce
08 - Inhocão potato (Italian) stuffed with ham and mozzarella with
tomato sauce or tomato sauce with mincemeat
09 - Bean Tropeiro- ((mining dish) with sausage, jerky etc.
10 - Rice carreteiro- (mining dish) with dried beef, sausages etc
11 - Ravioli - (Italian) with pasta and stuffing (stuffing for chicken, ham
spinach, ricotta etc.
12 - rotten pie dough - (Italian) stuffed with salami, hearts of palm,
cheeses etc.
13 - rotten pie dough - (Italian) filled with vanilla cream and
over strawberries, jam and whipped cream gloss
14 - rotten pie dough - (Switzerland) stuffed with four cheeses
15 - rotten pie crust -, Switzerland) with a filling of cheese and guava
Sugerencia para la Navidad - Cena - Número IV
Sugerencia para la Navidad - Cena - Número IV
01 - pavo asado con streusel sal
02 - cochinillo asado relleno con guarnición de verdura
03 - Las ovejas en todo el asado, sazonado con leche sal
Bacalao salpicão con uvas frescas y manzanas - 04
05 - Tender al horno con miel, rodajas. Con manzanas al horno, rellenas
con mermelada de fresa, castañas y nueces confitadas, pasas de uva
06 - Breast chester rebanado glaçadas con uvas y dulces streusel
07 - Risotto con arroz, pollo, guisantes, repollo y otros tipos de arroz sencillo
08 - Sopa de pollo, sin piel y deshuesada, con zanahorias, apio, arroz
perejil, tomate, albahaca, con un poco de sal
09 - Ensalada de bacalao desmenuzado con el perejil, la cebolla, las alcaparras
10 - salmón ahumado rebanado con la salsa blanca, champiñones
11 - strudel, pasteles de pollo, ricota y hierbas
12 - Las ranas se doré con el ajuste de los vegetales verdes, berros, lechuga, etc.
13 - mousse de mango, con guarnición de fruta, kiwi, cereza, etc.
14 - Mini tortas de nuez con sirope de chocolate
15 - Crepes con mermelada y salsa de naranja
16 - Ensalada de Inglés (postre con crema de vainilla, gelatina y fruta
Compota con crema batida y cerezas, nueces, pasas, hilos de huevo)
17 - pollo D'Angola con leche de coco, o al horno con streusel
18 - asado de cabra, servido con salsa de chile en varios colores
verde, rojo, naranja, amarillo claro, amarillo oscuro y morado, co-
tados en tiras finas, tiras con hojas de apio, perejil a voluntad
19 - Pacu (peces de agua dulce) a la parrilla
20 - panettone dulce panettone simple, rellenos o capas y saldos
ganado
01 - pavo asado con streusel sal
02 - cochinillo asado relleno con guarnición de verdura
03 - Las ovejas en todo el asado, sazonado con leche sal
Bacalao salpicão con uvas frescas y manzanas - 04
05 - Tender al horno con miel, rodajas. Con manzanas al horno, rellenas
con mermelada de fresa, castañas y nueces confitadas, pasas de uva
06 - Breast chester rebanado glaçadas con uvas y dulces streusel
07 - Risotto con arroz, pollo, guisantes, repollo y otros tipos de arroz sencillo
08 - Sopa de pollo, sin piel y deshuesada, con zanahorias, apio, arroz
perejil, tomate, albahaca, con un poco de sal
09 - Ensalada de bacalao desmenuzado con el perejil, la cebolla, las alcaparras
10 - salmón ahumado rebanado con la salsa blanca, champiñones
11 - strudel, pasteles de pollo, ricota y hierbas
12 - Las ranas se doré con el ajuste de los vegetales verdes, berros, lechuga, etc.
13 - mousse de mango, con guarnición de fruta, kiwi, cereza, etc.
14 - Mini tortas de nuez con sirope de chocolate
15 - Crepes con mermelada y salsa de naranja
16 - Ensalada de Inglés (postre con crema de vainilla, gelatina y fruta
Compota con crema batida y cerezas, nueces, pasas, hilos de huevo)
17 - pollo D'Angola con leche de coco, o al horno con streusel
18 - asado de cabra, servido con salsa de chile en varios colores
verde, rojo, naranja, amarillo claro, amarillo oscuro y morado, co-
tados en tiras finas, tiras con hojas de apio, perejil a voluntad
19 - Pacu (peces de agua dulce) a la parrilla
20 - panettone dulce panettone simple, rellenos o capas y saldos
ganado
Tip To Christmas Dinner - Number III
Tip To Christmas Dinner - Number III
J a n t r - III
01 - whole roast pheasant with trim leguemos
02 - Tree-mass brown
03 - European bread with fruit fruit
04 - Stolen with dried fruit and ricotta
05 - Kura bread dried fruit or coconut, or thread fruit
05 - Chester stuffed roasted with garnish of egg threads carrot
garnished with walnuts, raisins
06 - Thigh of turkey stuffed with ham, ricotta and herbs
07 - D'Angola roast chicken with apple or banana farofa
08 - roast rabbit pieces with salt, garnish with background
Canned artichoke and watercress
09 - Tender sliced roast stewed with various fruits, peach, fig
pineapple, cherry, etc.
10 - Leg of Pork to pururuca with chili sauce, celery etc.
11 - whole roast turkey, trim vegetables, flour, or jam
12 - Roast Quail with trim well cooked small potatoes
soute or crumbly
13 - Sliced pork loin with provolone and slices of stewed slaughtered
Caxi and black plums or cherries
14 - Veal with Madeira sauce or gravy to choose
15 - Mousse cheese, gorgonzola, parmesan, and other
16 - Stranglethorn Lamb baked with crumbs or cooked vegetables
17 - Salpicão Tuna or chicken with grapes and fresh apples
18 - Lobster Stuffed, roasted
19 - Boar Rib roast with salt
20 - intercalated discs of meringue with whipped cream and fresh strawberries
J a n t r - III
01 - whole roast pheasant with trim leguemos
02 - Tree-mass brown
03 - European bread with fruit fruit
04 - Stolen with dried fruit and ricotta
05 - Kura bread dried fruit or coconut, or thread fruit
05 - Chester stuffed roasted with garnish of egg threads carrot
garnished with walnuts, raisins
06 - Thigh of turkey stuffed with ham, ricotta and herbs
07 - D'Angola roast chicken with apple or banana farofa
08 - roast rabbit pieces with salt, garnish with background
Canned artichoke and watercress
09 - Tender sliced roast stewed with various fruits, peach, fig
pineapple, cherry, etc.
10 - Leg of Pork to pururuca with chili sauce, celery etc.
11 - whole roast turkey, trim vegetables, flour, or jam
12 - Roast Quail with trim well cooked small potatoes
soute or crumbly
13 - Sliced pork loin with provolone and slices of stewed slaughtered
Caxi and black plums or cherries
14 - Veal with Madeira sauce or gravy to choose
15 - Mousse cheese, gorgonzola, parmesan, and other
16 - Stranglethorn Lamb baked with crumbs or cooked vegetables
17 - Salpicão Tuna or chicken with grapes and fresh apples
18 - Lobster Stuffed, roasted
19 - Boar Rib roast with salt
20 - intercalated discs of meringue with whipped cream and fresh strawberries
Christmas tree Venice
My Maternal Grandmother's recipe Italian.
In 1984 she made 300 years in the family
Christmas Tree Nuts
Ingredients for dough:
3 kg of (European) Portuguese chestnuts
3 tablespoons (soup) of chocolate powder does not serve chocolate milk
3 tablespoons (soup) of cocoa liquor or rum or kirsch (cherry brandy)
1 tbsp (tablespoon) of honey
1 spoon (soup) shallow ground cinnamon
1 tablespoon (coffee) ground cloves
1 tbsp (tablespoon) of vanilla essence
1 or 2 cups (tea) of sugar or sweetener
If the amount does not use sweetener by weight by volume is in place (use cup tablespoon)
coverage:
300 grs.de nuts without shells
300 grs.de hazelnuts without shells
300 grs.de almonds without skins
300 grs.de cherries in syrup (drained)
100 grs.de white raisins, seedless
100 grs.de dark grapes raisins, seedless
100 grs.de dates without the pits
100 grs.de Brazil nuts (for making candles)
1 cup (tea) of drained peaches in syrup, cut into little balls made with boleador
1 - cup (tea) of figs in syrup drained, cut into balls
1 - cup (tea) of washed and cut into cubes candied fruit, and apricot to taste
How to Prepare:
Cook the chestnuts in a common pot with a pinch of salt, but without the shells with thin skin that covers them for 20 'to 30' minutes
Once cooked, remove the skin and squeeze them with a potato masher or puree in processor.
How to Prepare the Dough:
Place dough in a large bowl of nuts. Add sugar, honey, cocoa powder, vanilla, cocoa liquor, cinnamon powder and cloves.
If the dough is too soft, add milk powder.
Mode Assemble the Christmas tree:
Arrange a board 80 inches wide by 1 meter high, line it with aluminum foil to assemble the tree.
Go put the dough on the board with a modeling knife or with crusty bread (one inch tall).
Wipe the edges with a damp cloth or paper towel.
Put some cherries in the contour tree and others scattered up, along with walnuts, hazelnuts, almonds, raisins, marbles peaches and figs, candied fruits.
And if you want to make balls of apricot.
Take the lumps of dates with them and make the tree trunk. 10 X 10 cm.
The model tree is a triangle much is down
Brazil nuts (Brazil), make a point in each, like a pencil, spread in different parts of the tree, and is placed last, to make the candles.
Light the candles of Brazil nuts (Brazil) at supper time.
If you do not want the tree to distribute cups and place in the center cherries, or walnuts.
Serves as pie filling.
The pie dough should already be baked, choose your pasta
Puff pastry, rotten mass, or even cookie dough.
The decor is up to you.
My suggestion for decoration, dry fruits is spreading the Christmas and cherries in syrup (drained).
Disclaimer:
Only the chestnuts ready dough can be frozen. Remove from freezer 12 hours before.
Place in the refrigerator until thawed. Keep the dough in the refrigerator until ready to serve (mount).
Make the tree an hour before serving.
Accompanies Stuffed Turkey Venice
Diverse menu of dishes for Christmas
Diverse menu of dishes for Christmas
Menu For Christmas
J a n t r - II -
01 - Peru stuffed with nuts, raisins, apples, apricots, farofa
wafer, onion, celery, grated Parmesan cheese, garnish
caramel brown.
02 - Roast duck with orange juice, jam trim
peaches, pineapple, cherries in syrup.
03 - Chester breast stuffed with apricot, pistachio nuts without salt
cooked with jabuticaba juice.
04 - Chicken pieces or chicken breast with sauce tama-
rindos
05 - Sweet Bread shape (round shape with cone in the center)
stuffed with whole blackberries and wet with the same
mo juice.
06 - roast pheasant with boiled vegetables, artichokes fund
or palm, large black olives, green beans, cabbage gross
xelas preserved, and pea puree
07 - Smoked Brisket with chester glaçadas grapes and sweet streusel
Fresh or dried fruit
08 - D'Angola roast chicken with salt streusel
09 - D'Angola chicken pieces with coconut milk or cream
milk
10 - Roast Partridge with applesauce
11 Christmas cake with dried fruits, nuts, almonds, hazelnuts, raisins, apricots, plums black etc.
12 - Pastelzinho with ricotta and walnuts.
13 - Cookie salty with dips of beetroot, carrot, fresh herbs, olives.
14 - Soup of fruit, apple, pear, plum, peach, grape, spices
mango, guava, banana, pineapple.
15 - Chicken Soup chicken breast or thigh and drumstick, with carrots, potatoes, rice, celery, parsley, mint, onion.
16 - Bunny in pieces with white sauce and mushrooms
17 - Quail drenched with red sauce
18 - Chestnut Tree mass of Venice (Dessert Special
19 - Sweet Stuffed Panettone with ice cream
20 - Goose Stuffed with salty streusel
21 - English soup with vanilla cream, gelatin, strawberry
jam whipped cream yarn, eggs, nuts, raisins etc.
22 - Mango Mousse
23 - Chocolate Mousse
24 - Salpicão vegetables with chicken and fruit
25 - Lobster stuffed with white sauce
26 - Squid stuffed with shrimp and mushrooms
27 - Painted with roast with slivers of almonds
28 - Frogs will dore with cooked vegetables, lettuce, watercress
29 - Stroganoff file mignon with mushrooms.
30 - Tropical fruit into balls served in bowls with blackcurrant
31 - rotten pie dough with chicken, cabbage, peas, carrots
32 - Icing Strawberry Pie is an inverted jelly roll, stuffing side up
33 - Funds of artichokes cooked with carrots and olives, strips
melon
34 - Medallions of veal with asparagus or artichokes or palm
35 - Crepes with jam and orange sauce
36 - chicken Galantine.
37 - Duck trim pieces with cooked vegetables, aspartate
go, carrots, potatoes, etc.
38 - Stuffed raw apples with applesauce or mashed casta-
nha
39 - Cream pie with prunes with walnuts
40 -Peito turkey with four cheeses and others see in baudanonna.blogspot.com.
Menu For Christmas
J a n t r - II -
01 - Peru stuffed with nuts, raisins, apples, apricots, farofa
wafer, onion, celery, grated Parmesan cheese, garnish
caramel brown.
02 - Roast duck with orange juice, jam trim
peaches, pineapple, cherries in syrup.
03 - Chester breast stuffed with apricot, pistachio nuts without salt
cooked with jabuticaba juice.
04 - Chicken pieces or chicken breast with sauce tama-
rindos
05 - Sweet Bread shape (round shape with cone in the center)
stuffed with whole blackberries and wet with the same
mo juice.
06 - roast pheasant with boiled vegetables, artichokes fund
or palm, large black olives, green beans, cabbage gross
xelas preserved, and pea puree
07 - Smoked Brisket with chester glaçadas grapes and sweet streusel
Fresh or dried fruit
08 - D'Angola roast chicken with salt streusel
09 - D'Angola chicken pieces with coconut milk or cream
milk
10 - Roast Partridge with applesauce
11 Christmas cake with dried fruits, nuts, almonds, hazelnuts, raisins, apricots, plums black etc.
12 - Pastelzinho with ricotta and walnuts.
13 - Cookie salty with dips of beetroot, carrot, fresh herbs, olives.
14 - Soup of fruit, apple, pear, plum, peach, grape, spices
mango, guava, banana, pineapple.
15 - Chicken Soup chicken breast or thigh and drumstick, with carrots, potatoes, rice, celery, parsley, mint, onion.
16 - Bunny in pieces with white sauce and mushrooms
17 - Quail drenched with red sauce
18 - Chestnut Tree mass of Venice (Dessert Special
19 - Sweet Stuffed Panettone with ice cream
20 - Goose Stuffed with salty streusel
21 - English soup with vanilla cream, gelatin, strawberry
jam whipped cream yarn, eggs, nuts, raisins etc.
22 - Mango Mousse
23 - Chocolate Mousse
24 - Salpicão vegetables with chicken and fruit
25 - Lobster stuffed with white sauce
26 - Squid stuffed with shrimp and mushrooms
27 - Painted with roast with slivers of almonds
28 - Frogs will dore with cooked vegetables, lettuce, watercress
29 - Stroganoff file mignon with mushrooms.
30 - Tropical fruit into balls served in bowls with blackcurrant
31 - rotten pie dough with chicken, cabbage, peas, carrots
32 - Icing Strawberry Pie is an inverted jelly roll, stuffing side up
33 - Funds of artichokes cooked with carrots and olives, strips
melon
34 - Medallions of veal with asparagus or artichokes or palm
35 - Crepes with jam and orange sauce
36 - chicken Galantine.
37 - Duck trim pieces with cooked vegetables, aspartate
go, carrots, potatoes, etc.
38 - Stuffed raw apples with applesauce or mashed casta-
nha
39 - Cream pie with prunes with walnuts
40 -Peito turkey with four cheeses and others see in baudanonna.blogspot.com.
sábado, 15 de novembro de 2014
Tip for Christmas Birds
Tip for Christmas Birds
Suggestion list for Poultry
birds:
01 Dietary Chester - roast with jelly and other dietary ingredients
02 Chester, roasted, with accompanying fruit compote or fru-
tas fresh, or dried, or various vegetables, asparagus, artichoke bottom
03 Quail stuffed, oven baked in common with fine herbs
04 Quail skewered, roasted on the grill with peppers, onions
05 whole quail in the pan with tomato sauce and vegetables
06 steaks, whole pheasant with sweet streusel or salgada- various vegetables
07 Roast Pheasant with whole herbs, artichoke bottom
black olives, hearts of palm, asparagus
08 Pheasant trim pieces baked with vegetables
09 Pheasant pieces with tomato sauce or white sauce and mushrooms
10 pheasant with chestnut puree, or pur ~ and apple.
10 Farofão miner with large chunks of chicken with cabbage, peas
carrots, corn, olives, bacon, parsley and cassava and maize flour
11 Chicken - Breaded with steamed vegetables
12 Chicken - with tamarind sauce
13 Chicken - with passion fruit sauce or orange
14 Chicken - Chicken mayonnaise with cooked vegetables and other
15 Chicken - chicken risotto with cabbage, boiled eggs, grated cheese etc.
Chicken 16 - the squash with tomato sauce and cream cheese
17 Chicken - chicken thighs stuffed with mozzarella and prosciutto and ricotta
Chicken 18 - Judeo chicken breast with apricot and pestache, cooked in
of Mixirica or tangerine juice, then baked
19 Chicken - chicken salami, celery, potatoes, carrots etc.
20 Chicken - special mayonnaise party with smoked chicken breast
21 Chicken - chicken pie with rotten Italian pasta with 4 fingers
stuffing with chicken, cabbage, boiled eggs, olives, carrots, cheese
22 Chicken - boneless stuffed with ham, mozzarella and salty streusel
baked with white beer
23 D'Angola Chicken cooked in milk with white sauce and coconut milk
24 Goose - with savory filling or fruit filling, walnuts, plums, apples
25 Goose - in pieces with tomato sauce, peas, carrots, peppers
26 Goose - Vienna stuffed with chestnut, green apple, raisins
Jacu 27 - the same way as goose
Macuco 28 - the same way as goose
Will 29 Garganey German fashion, stuffing crumbs salt, chicken with kids
bacon, egg, cooked, peas etc.
Partridge 30 - the same way as chicken
31 Pato - the whole fashion Vitor Pascoal, red wine or wood
32 pieces in a pathological fashion Vera Helena with applesauce or
chestnut
33 the entire pathological Nonna with chestnut stuffing, apples, raisins
roasted in beer, white wine, sprinkled with almonds
34 pathological stuffed with ham, bacon mozzarella, olives, onion etc
35 pathological roast with orange and orange strips cooked in syrup
Whole roast duck 36 -New with fruit: peach compote, pineapple, figs
and pear cooked in red currants and walnuts
37 -Velho cooked duck pieces with various vegetables: broccoli, carrots
potato. celery, Brussels sprouts, cabbage, artichokes fund
38 duck- old baked, then baked with salty or crumbly fruit, with
ties of carrot and lettuce leaves
39 pathologists in pieces with sauce Jewish tamarindos- u
40 old duck cooked in chunks with juice jabuticaba -
41 Peru - sliced smoked turkey breast half with black plums,
baked apples with jam or cherry in the center, face chestnut
honeydew
42 Peru - Venice, whole for Christmas, stuffed with walnuts, prunes
raisins, celery, grated cheese, biscuit flour, onion etc.
43 Peru - whole stuffed with bacon crumbs salgada.com, gizzard, liver
olives, shredded cheese, boiled eggs
44 Peru - roasted turkey breast, sliced with vegetables and fruit compote
45 Peru - Leg turkey, cooked and baked, with no filling
46 Farofão miner with large chunks of chicken with cabbage, peas
carrots, corn, olives, bacon, parsley and cassava and maize flour
Other Revenues:
47 Chicken opened the back from outside off, gets a blanket, oregano seasoning salt.
48 - Coxinha chicken or chicken
49 - Fillet of Chicken Milanese, passed in flour, then the eggs bread crumbs (bread flour)
50 - Stroganoff chicken breast.
observation:
SURPERTIÇÃO:
Birds is to eat at night and Christmas Day.
She plays the land back, takes everything that was bad the year that has passed.
New Year is over. Birds do not eat.
New Year is served, ham, loin, sow, whole lamb, frog, rabbit pieces of lamb, goat, They FUCAM forward.
If you have other superstition drop by Facebook.
Visit my Blogs baudanonna.blogspot.com
Suggestion list for Poultry
birds:
01 Dietary Chester - roast with jelly and other dietary ingredients
02 Chester, roasted, with accompanying fruit compote or fru-
tas fresh, or dried, or various vegetables, asparagus, artichoke bottom
03 Quail stuffed, oven baked in common with fine herbs
04 Quail skewered, roasted on the grill with peppers, onions
05 whole quail in the pan with tomato sauce and vegetables
06 steaks, whole pheasant with sweet streusel or salgada- various vegetables
07 Roast Pheasant with whole herbs, artichoke bottom
black olives, hearts of palm, asparagus
08 Pheasant trim pieces baked with vegetables
09 Pheasant pieces with tomato sauce or white sauce and mushrooms
10 pheasant with chestnut puree, or pur ~ and apple.
10 Farofão miner with large chunks of chicken with cabbage, peas
carrots, corn, olives, bacon, parsley and cassava and maize flour
11 Chicken - Breaded with steamed vegetables
12 Chicken - with tamarind sauce
13 Chicken - with passion fruit sauce or orange
14 Chicken - Chicken mayonnaise with cooked vegetables and other
15 Chicken - chicken risotto with cabbage, boiled eggs, grated cheese etc.
Chicken 16 - the squash with tomato sauce and cream cheese
17 Chicken - chicken thighs stuffed with mozzarella and prosciutto and ricotta
Chicken 18 - Judeo chicken breast with apricot and pestache, cooked in
of Mixirica or tangerine juice, then baked
19 Chicken - chicken salami, celery, potatoes, carrots etc.
20 Chicken - special mayonnaise party with smoked chicken breast
21 Chicken - chicken pie with rotten Italian pasta with 4 fingers
stuffing with chicken, cabbage, boiled eggs, olives, carrots, cheese
22 Chicken - boneless stuffed with ham, mozzarella and salty streusel
baked with white beer
23 D'Angola Chicken cooked in milk with white sauce and coconut milk
24 Goose - with savory filling or fruit filling, walnuts, plums, apples
25 Goose - in pieces with tomato sauce, peas, carrots, peppers
26 Goose - Vienna stuffed with chestnut, green apple, raisins
Jacu 27 - the same way as goose
Macuco 28 - the same way as goose
Will 29 Garganey German fashion, stuffing crumbs salt, chicken with kids
bacon, egg, cooked, peas etc.
Partridge 30 - the same way as chicken
31 Pato - the whole fashion Vitor Pascoal, red wine or wood
32 pieces in a pathological fashion Vera Helena with applesauce or
chestnut
33 the entire pathological Nonna with chestnut stuffing, apples, raisins
roasted in beer, white wine, sprinkled with almonds
34 pathological stuffed with ham, bacon mozzarella, olives, onion etc
35 pathological roast with orange and orange strips cooked in syrup
Whole roast duck 36 -New with fruit: peach compote, pineapple, figs
and pear cooked in red currants and walnuts
37 -Velho cooked duck pieces with various vegetables: broccoli, carrots
potato. celery, Brussels sprouts, cabbage, artichokes fund
38 duck- old baked, then baked with salty or crumbly fruit, with
ties of carrot and lettuce leaves
39 pathologists in pieces with sauce Jewish tamarindos- u
40 old duck cooked in chunks with juice jabuticaba -
41 Peru - sliced smoked turkey breast half with black plums,
baked apples with jam or cherry in the center, face chestnut
honeydew
42 Peru - Venice, whole for Christmas, stuffed with walnuts, prunes
raisins, celery, grated cheese, biscuit flour, onion etc.
43 Peru - whole stuffed with bacon crumbs salgada.com, gizzard, liver
olives, shredded cheese, boiled eggs
44 Peru - roasted turkey breast, sliced with vegetables and fruit compote
45 Peru - Leg turkey, cooked and baked, with no filling
46 Farofão miner with large chunks of chicken with cabbage, peas
carrots, corn, olives, bacon, parsley and cassava and maize flour
Other Revenues:
47 Chicken opened the back from outside off, gets a blanket, oregano seasoning salt.
48 - Coxinha chicken or chicken
49 - Fillet of Chicken Milanese, passed in flour, then the eggs bread crumbs (bread flour)
50 - Stroganoff chicken breast.
observation:
SURPERTIÇÃO:
Birds is to eat at night and Christmas Day.
She plays the land back, takes everything that was bad the year that has passed.
New Year is over. Birds do not eat.
New Year is served, ham, loin, sow, whole lamb, frog, rabbit pieces of lamb, goat, They FUCAM forward.
If you have other superstition drop by Facebook.
Visit my Blogs baudanonna.blogspot.com
sexta-feira, 14 de novembro de 2014
P E R E D U N E W Z
P E R E D U N E W Z
ingredients:
1 turkey 12 to 15 pounds
If you want you can make smaller, dividing the spices and others by the amount of pound turkey
seasonings;
1 glass of beer for every pound of meat
1/2 cup dry white wine for every pound of meat
2 glasses of wine vinegar
100 grs. garlic if you remove old kernels
1/2 pound of grated onion
1 pinch of grated nutmeg
1 tbsp (tablespoons) grated fresh ginger or
1/2 teaspoon (tsp) ground ginger
1 teaspoon (tsp) of spicy paprika or pepper to your taste, with (moderation)
1 tablespoon (coffee) ground bay or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
1/2 teaspoon) ground cloves
1 bunch of parsley and whole chives tied with the other herbs
2 sprigs of rosemary
5 sprigs of mint
1/2 cup of chopped basil
Salt to taste:
calculate 1/2 teaspoon (tablespoon) of salt for every pound of meat
How to Prepare:
Season the turkey the day before.
(NOT STICK SKIN OF PERU). Detach the skin from the breast and thighs, rub the seasoning well and soak in the mixture of white beer, white wine and vinegar.
On 12/24/12 (Christmas Eve), place the turkey in a large pot with the spices, with the breast facing up.
Bring to the boil, and let it boil for half an hour (30 minutes) to give a boil with the pan covered, let it cool in the pan.
When cold, remove all the spices, dry inside and out with paper towel or with (a very clean white cloth).
Butter under the skin of the chest and the thighs.
Grease the entire turkey with butter.
Rub entire turkey as well. Place it in a deep way with a bit of broth, strained cooking.
Cover with aluminum foil.
Leave space for not sticking to the skin.
Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for a kilo of meat), ie (low heat).
Thirty minutes before removing the turkey from the oven, remove the foil to blush.
Ingredients Filling:
½ cup corn oil
2 large onions grated, washed and squeezed
2 stalks celery scraped and cut into very thin slices
2 large apples acidic, peeled, chopped into cubes,
1 leek cut into thin slices
1 cup (tea) biscuit or the required water and salt, ground in processor or blender.
100 grs. finely chopped nuts,
100 of seedless raisins,
3 tablespoons dry white wine, salt and pepper finger girl (seeded), chopped, to taste (sparingly)
2 tablespoons (soup) and filled with grated Parmesan cheese (optional).
1 tbsp (tablespoons) capers (optional).
How to Prepare the Filling:
Saute onion and leek celery in oil, add the chopped apples into cubes, make the sauté, until thoroughly cooked.
Add walnuts, raisins, wine, salt, pepper, crushed biscuits and finally the grated cheese.
Mode of Service:
Place turkey on a silver plate or stainless steel, and garnish with cooked chestnuts Portuguese and shells, add walnuts, hazelnuts, almonds everything with shells. Over the sliced turkey 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 red currant (they are red).
Big bunch of red and white grapes, fresh apples, fresh red and purple plums. Damascus and dates too.
The towel's Christmas table is white linen 10 feet long and goes to the ground and over another much smaller than red, or several small tables for 6 people each.
China plates, cups and crystal glasses, silver cutlery, or stainless.
If you want you can put christmas ornament on white part of the towel
IMPORTANT NOTICE:
Please do not put bottles or gallons of soft drinks on the table, gets very ugly.
Serving the refrigerant inside crystal decanter or glass.
follow up:
6 large peaches, stewed, they've been cut in half. Drain the syrup.
Peaches stuffing:
Pate with ricotta and ham:
1 cup mashed ricotta, 1 cup of ham pâté,
1 tbsp (tablespoons) chopped parsley, chopped 3 sprigs of mint, a pinch of sweet paprika, 3 cherries in syrup drained.
Mix all this put stuffing peaches in halves, and garnish each with a cherry half .Arrume stuffed peaches on a plate of silver or stainless round lined with lettuce leaves washed dry with paper towel.
Note:
Revenue was up from my Italian grandmother Maria Luiza Gurian who in 1984 made 300 years in the family
ingredients:
1 turkey 12 to 15 pounds
If you want you can make smaller, dividing the spices and others by the amount of pound turkey
seasonings;
1 glass of beer for every pound of meat
1/2 cup dry white wine for every pound of meat
2 glasses of wine vinegar
100 grs. garlic if you remove old kernels
1/2 pound of grated onion
1 pinch of grated nutmeg
1 tbsp (tablespoons) grated fresh ginger or
1/2 teaspoon (tsp) ground ginger
1 teaspoon (tsp) of spicy paprika or pepper to your taste, with (moderation)
1 tablespoon (coffee) ground bay or 2 bay leaves
1 teaspoon (tsp) ground cinnamon
1/2 teaspoon) ground cloves
1 bunch of parsley and whole chives tied with the other herbs
2 sprigs of rosemary
5 sprigs of mint
1/2 cup of chopped basil
Salt to taste:
calculate 1/2 teaspoon (tablespoon) of salt for every pound of meat
How to Prepare:
Season the turkey the day before.
(NOT STICK SKIN OF PERU). Detach the skin from the breast and thighs, rub the seasoning well and soak in the mixture of white beer, white wine and vinegar.
On 12/24/12 (Christmas Eve), place the turkey in a large pot with the spices, with the breast facing up.
Bring to the boil, and let it boil for half an hour (30 minutes) to give a boil with the pan covered, let it cool in the pan.
When cold, remove all the spices, dry inside and out with paper towel or with (a very clean white cloth).
Butter under the skin of the chest and the thighs.
Grease the entire turkey with butter.
Rub entire turkey as well. Place it in a deep way with a bit of broth, strained cooking.
Cover with aluminum foil.
Leave space for not sticking to the skin.
Bring to a preheated oven (low heat) 160 ° C
Bake counting 40 'minutes (for a kilo of meat), ie (low heat).
Thirty minutes before removing the turkey from the oven, remove the foil to blush.
Ingredients Filling:
½ cup corn oil
2 large onions grated, washed and squeezed
2 stalks celery scraped and cut into very thin slices
2 large apples acidic, peeled, chopped into cubes,
1 leek cut into thin slices
1 cup (tea) biscuit or the required water and salt, ground in processor or blender.
100 grs. finely chopped nuts,
100 of seedless raisins,
3 tablespoons dry white wine, salt and pepper finger girl (seeded), chopped, to taste (sparingly)
2 tablespoons (soup) and filled with grated Parmesan cheese (optional).
1 tbsp (tablespoons) capers (optional).
How to Prepare the Filling:
Saute onion and leek celery in oil, add the chopped apples into cubes, make the sauté, until thoroughly cooked.
Add walnuts, raisins, wine, salt, pepper, crushed biscuits and finally the grated cheese.
Mode of Service:
Place turkey on a silver plate or stainless steel, and garnish with cooked chestnuts Portuguese and shells, add walnuts, hazelnuts, almonds everything with shells. Over the sliced turkey 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 red currant (they are red).
Big bunch of red and white grapes, fresh apples, fresh red and purple plums. Damascus and dates too.
The towel's Christmas table is white linen 10 feet long and goes to the ground and over another much smaller than red, or several small tables for 6 people each.
China plates, cups and crystal glasses, silver cutlery, or stainless.
If you want you can put christmas ornament on white part of the towel
IMPORTANT NOTICE:
Please do not put bottles or gallons of soft drinks on the table, gets very ugly.
Serving the refrigerant inside crystal decanter or glass.
follow up:
6 large peaches, stewed, they've been cut in half. Drain the syrup.
Peaches stuffing:
Pate with ricotta and ham:
1 cup mashed ricotta, 1 cup of ham pâté,
1 tbsp (tablespoons) chopped parsley, chopped 3 sprigs of mint, a pinch of sweet paprika, 3 cherries in syrup drained.
Mix all this put stuffing peaches in halves, and garnish each with a cherry half .Arrume stuffed peaches on a plate of silver or stainless round lined with lettuce leaves washed dry with paper towel.
Note:
Revenue was up from my Italian grandmother Maria Luiza Gurian who in 1984 made 300 years in the family
terça-feira, 11 de novembro de 2014
Brown caramel - Curiosity of wires Syrup
Brown caramel - Curiosity of wires Syrup
ingredients:
1 or 2 pounds of peeled and cooked chestnuts with film
Be careful not to cook the chestnuts they too crumbles.
syrup:
2 cups (tea) caster sugar
1 cup (tea) of hot water
3 tablespoons (tablespoons) of white vinegar
1 spoon (soup) of butter
How to Prepare:
Melt the sugar until caramel color, add the hot butter, when it starts boiling add the vinegar.
Leave on heat until a uniform suspension not very thick.
observation:
Careful when making the caramel sauce, do not let the syrup burn it bitter.
Remove with a brush dipped in cold water, all the sugar stay on the edges of the pan not to sweeten.
The brush should not be dripping water, repeating the process until all the sugar to take the edge
For soft Carmelo temperature is 132 ° C to 140 ° C.
For your safety, use the thermometer Culinary
curiosity
The point of Caramel Syrup Mole form firm threads, can shape like it was melted cheese.
To make ornaments, place a dry shell capsized the sauce to the pan and with a spoon go making the wires taking the entire length of the shell.
To remove the garnish (basket) remove the shell from the pan, turn it loose easily.
To nest reverses the shell he ought to be really dry.
For each syrup temperature is different
ingredients:
1 or 2 pounds of peeled and cooked chestnuts with film
Be careful not to cook the chestnuts they too crumbles.
syrup:
2 cups (tea) caster sugar
1 cup (tea) of hot water
3 tablespoons (tablespoons) of white vinegar
1 spoon (soup) of butter
How to Prepare:
Melt the sugar until caramel color, add the hot butter, when it starts boiling add the vinegar.
Leave on heat until a uniform suspension not very thick.
observation:
Careful when making the caramel sauce, do not let the syrup burn it bitter.
Remove with a brush dipped in cold water, all the sugar stay on the edges of the pan not to sweeten.
The brush should not be dripping water, repeating the process until all the sugar to take the edge
For soft Carmelo temperature is 132 ° C to 140 ° C.
For your safety, use the thermometer Culinary
curiosity
The point of Caramel Syrup Mole form firm threads, can shape like it was melted cheese.
To make ornaments, place a dry shell capsized the sauce to the pan and with a spoon go making the wires taking the entire length of the shell.
To remove the garnish (basket) remove the shell from the pan, turn it loose easily.
To nest reverses the shell he ought to be really dry.
For each syrup temperature is different
segunda-feira, 10 de novembro de 2014
With Lobster Sauce Four Cheese
With Lobster Sauce Four Cheese
ingredients:
1 pound lobster cleaned, cut into cubes 2 x 2 cm
2 cups water or shrimp broth
seasonings:
20 grs. salt or 1 teaspoon (tsp) of salt for every pound
1 pinch of pepper, or nutmeg (optional)
1 teaspoon (tsp) grated fresh ginger
I - Option:
The four cheeses:
½ cup of cream cheese
½ cup cream cheese cheese
½ cup grated Parmesan cheese
½ cup grated provolone
Are 100 grams. each cheese. As two soft and two hard. or
II - Option:
Hint To Other Cheeses:
100 grs. grated parmesan
100 grs. of camamber
100 grs. gorgonzola
100 grs. of Provolone
Other Ingredients:
1 200 ml of glass ketchup
1 cup (tea) of grated onion
1 leek cut into thin slices
3 tablespoons (soup) and full of butter
2 tablespoons (soup) of cornstarch (cornflour)
salt needed.
1 cup dry white wine
½ cup of cow's milk ml 250
How to Prepare the lobster:
Wash the lobster, remove the casing seal that sits in the center of the body of the crustacean.
Before cooking tie the legs and tail with cotton string.
Place in a saucepan two cups of water, add the lobster and a pinch of salt, let it cook until softened well over low heat.
Remove the shell after cooking.
Save the carcass to stuff.,
Put on the fire a medium saucepan, melt the butter, add the onion, leek, leave the fire until wilted.
Add chopped lobster, the ketchup, salt, nutmeg, pepper, grated ginger, sauté well, add the cheeses one at a time.
Leave on heat until the cheeses melt well.
Then add the cornstarch dissolved in milk, stir well, until very thick sauce
Place the stuffing inside the casing or serve on a platter or in a soup tureen.
follow up:
White rice, potato sticks, skewers of black olives, pitted, pickle, and a small dice of prosciutto.
Rice shaping, then turn onto a plate round and round stainless put cherry tomatoes or peas.
Accompanying salad of watercress or arugula with diced red pepper and red onion into thin slices.
Serve separate skewers. In a large stainless steel platter.
ingredients:
1 pound lobster cleaned, cut into cubes 2 x 2 cm
2 cups water or shrimp broth
seasonings:
20 grs. salt or 1 teaspoon (tsp) of salt for every pound
1 pinch of pepper, or nutmeg (optional)
1 teaspoon (tsp) grated fresh ginger
I - Option:
The four cheeses:
½ cup of cream cheese
½ cup cream cheese cheese
½ cup grated Parmesan cheese
½ cup grated provolone
Are 100 grams. each cheese. As two soft and two hard. or
II - Option:
Hint To Other Cheeses:
100 grs. grated parmesan
100 grs. of camamber
100 grs. gorgonzola
100 grs. of Provolone
Other Ingredients:
1 200 ml of glass ketchup
1 cup (tea) of grated onion
1 leek cut into thin slices
3 tablespoons (soup) and full of butter
2 tablespoons (soup) of cornstarch (cornflour)
salt needed.
1 cup dry white wine
½ cup of cow's milk ml 250
How to Prepare the lobster:
Wash the lobster, remove the casing seal that sits in the center of the body of the crustacean.
Before cooking tie the legs and tail with cotton string.
Place in a saucepan two cups of water, add the lobster and a pinch of salt, let it cook until softened well over low heat.
Remove the shell after cooking.
Save the carcass to stuff.,
Put on the fire a medium saucepan, melt the butter, add the onion, leek, leave the fire until wilted.
Add chopped lobster, the ketchup, salt, nutmeg, pepper, grated ginger, sauté well, add the cheeses one at a time.
Leave on heat until the cheeses melt well.
Then add the cornstarch dissolved in milk, stir well, until very thick sauce
Place the stuffing inside the casing or serve on a platter or in a soup tureen.
follow up:
White rice, potato sticks, skewers of black olives, pitted, pickle, and a small dice of prosciutto.
Rice shaping, then turn onto a plate round and round stainless put cherry tomatoes or peas.
Accompanying salad of watercress or arugula with diced red pepper and red onion into thin slices.
Serve separate skewers. In a large stainless steel platter.
Glass Syrup For Coverage Twinkies
Glass Syrup For Coverage Twinkies
3 cups sugar
½ L of cold water
4 tablespoons of white vinegar
Mix sugar with water, bring to a boil.
When the boil add vinegar to let the heat until the syrup is at the point of glass that is the point of wire.
Skip the candy, spiked a toothpick.
Allow to dry before putting on the silver or gold pans.
To recap:
Place the sugar in a saucepan with water, bring to a boil, lower the heat and place the vinegar.
When the syrup is bubbling, get tested.
Peque a little of the syrup with a spoon (soup) pour the liquid into the pan.
At the tip of the spoon to form a yarn, this is the right spot.
Point wire. What is Lime glass.
Make attention and careful not to overcook.
Serves to use for all sweets for parties:
Sweet corn, brigadiers, fruit jams, jelly eggs among others.
** The syrup glass is very important in confectionery. **
3 cups sugar
½ L of cold water
4 tablespoons of white vinegar
Mix sugar with water, bring to a boil.
When the boil add vinegar to let the heat until the syrup is at the point of glass that is the point of wire.
Skip the candy, spiked a toothpick.
Allow to dry before putting on the silver or gold pans.
To recap:
Place the sugar in a saucepan with water, bring to a boil, lower the heat and place the vinegar.
When the syrup is bubbling, get tested.
Peque a little of the syrup with a spoon (soup) pour the liquid into the pan.
At the tip of the spoon to form a yarn, this is the right spot.
Point wire. What is Lime glass.
Make attention and careful not to overcook.
Serves to use for all sweets for parties:
Sweet corn, brigadiers, fruit jams, jelly eggs among others.
** The syrup glass is very important in confectionery. **
Input dish Smoked Peru, figs and Palmito - II Options
Input dish Smoked Peru, figs and Palmito - II Options
ingredients:
½ pound of sliced smoked turkey breast
½ pound of very thick palm canned, drained and rinsed cut cross
1 can of drained stewed figs can be diet
6 medium fresh figs
Sauce I:
1 cup (tea) put in extra virgin olive oil drops
½ cup (tea) of pure orange juice
1 spoon (soup) of lemon juice
1 spoon (soup) or Worcestershire sauce ½
1 tbsp (tablespoons) mustard or ½
salt to taste in moderation
Sauce II:
Peel the figs hit the blender with a ladle of sauce I. The sauce is green
How to Prepare the Sauce I:
Blend orange juice with lemon juice, Worcestershire sauce, mustard and a pinch of salt.
Go dripping olive oil slowly until finished.
Serve the sauce separately. It is optional.
Mode of Service:
A small plate place standing two slices of palm 4 inches tall with 2 rolls lying turkey breast, sauce of figs around the saucer and 2 figs in syrup drained.
observation:
You can change the background of a palm artichokes in drained and rinsed canned
Place 1 bottom of each artichoke saucer
and do the same as above.
ingredients:
½ pound of sliced smoked turkey breast
½ pound of very thick palm canned, drained and rinsed cut cross
1 can of drained stewed figs can be diet
6 medium fresh figs
Sauce I:
1 cup (tea) put in extra virgin olive oil drops
½ cup (tea) of pure orange juice
1 spoon (soup) of lemon juice
1 spoon (soup) or Worcestershire sauce ½
1 tbsp (tablespoons) mustard or ½
salt to taste in moderation
Sauce II:
Peel the figs hit the blender with a ladle of sauce I. The sauce is green
How to Prepare the Sauce I:
Blend orange juice with lemon juice, Worcestershire sauce, mustard and a pinch of salt.
Go dripping olive oil slowly until finished.
Serve the sauce separately. It is optional.
Mode of Service:
A small plate place standing two slices of palm 4 inches tall with 2 rolls lying turkey breast, sauce of figs around the saucer and 2 figs in syrup drained.
observation:
You can change the background of a palm artichokes in drained and rinsed canned
Place 1 bottom of each artichoke saucer
and do the same as above.
domingo, 9 de novembro de 2014
A L L S T O A - M L H B O U I L L N
A L L S T O A - M L H B O U I L L N
l large lobster, with housing
Court bouillon sauce
l cup of water
l cup dry white wine or white vinegar
l teaspoon (tsp) salt, or to taste
l tablespoon (coffee) or (tsp) red pepper without seeds lady finger prick, or hot pepper sauce to taste
l teaspoon (tsp) grated ginger
l bunch of parsley and chives
l stalk celery (celery)
l leek
14 cloves of India
l whole large onion
l medium carrot, thinly sliced
l bay leaf
l pinch of grated nutmeg (optional)
How to Prepare the lobster:
Wash the lobster, remove the green tripe that is in the center of the body of the crustacean.
Before cooking tie the legs and tail, with string
Remove the carcass after cooked in sauce.
Cooking lobster in court bouillon sauce.
The amount of water is the same dry white wine, can not be changed, then add the onion, has spiky cloves of India the bunch of parsley, pepper, carrot, celery, leek bay leaf walnut -moscada, the ginger.
Cooking lobster sauce indicated, for 30 minutes.
Let cool in the gravy. Then remove the carcass
Filling the Lobster:
3 cooked yolks
3 large brains cabbage lettuce
l cup (tsp) chopped green olives
l cup (tsp) chopped parsley
½ cup (tea) of chopped chives
l cup (tea) as well niggling chopped celery
l cup (tea) as well niggling chopped pickles
1 cup (tea) of mayonnaise or yogurt
l cup of (coffee) olive oil or to taste
l cup of (coffee) vinegar
Pepper ½ finger girl without seeds, chopped
1 tbsp (tablespoons) capers
Add chopped lobster.
How to Prepare the Filling:
To prepare the filling, combine 3 brains lettuce, sliced thinly.
Cooked and passed gems in fine sieve or ricer.
Add chopped olives, chopped pickles, oil, vinegar and pepper, celery
minced parsley and chives
3 tablespoons mayonnaise sauce or yogurt
After all the ingredients mixed Fill the Lobster
Put the filling into the shell of the lobster.
To Serve:
Arrange the lobster in the center of a serving platter, and around chopped lettuce, grated carrots in the large drain.
Garnish with cherry tomatoes and mint leaves, and large black olives cut in half.
l large lobster, with housing
Court bouillon sauce
l cup of water
l cup dry white wine or white vinegar
l teaspoon (tsp) salt, or to taste
l tablespoon (coffee) or (tsp) red pepper without seeds lady finger prick, or hot pepper sauce to taste
l teaspoon (tsp) grated ginger
l bunch of parsley and chives
l stalk celery (celery)
l leek
14 cloves of India
l whole large onion
l medium carrot, thinly sliced
l bay leaf
l pinch of grated nutmeg (optional)
How to Prepare the lobster:
Wash the lobster, remove the green tripe that is in the center of the body of the crustacean.
Before cooking tie the legs and tail, with string
Remove the carcass after cooked in sauce.
Cooking lobster in court bouillon sauce.
The amount of water is the same dry white wine, can not be changed, then add the onion, has spiky cloves of India the bunch of parsley, pepper, carrot, celery, leek bay leaf walnut -moscada, the ginger.
Cooking lobster sauce indicated, for 30 minutes.
Let cool in the gravy. Then remove the carcass
Filling the Lobster:
3 cooked yolks
3 large brains cabbage lettuce
l cup (tsp) chopped green olives
l cup (tsp) chopped parsley
½ cup (tea) of chopped chives
l cup (tea) as well niggling chopped celery
l cup (tea) as well niggling chopped pickles
1 cup (tea) of mayonnaise or yogurt
l cup of (coffee) olive oil or to taste
l cup of (coffee) vinegar
Pepper ½ finger girl without seeds, chopped
1 tbsp (tablespoons) capers
Add chopped lobster.
How to Prepare the Filling:
To prepare the filling, combine 3 brains lettuce, sliced thinly.
Cooked and passed gems in fine sieve or ricer.
Add chopped olives, chopped pickles, oil, vinegar and pepper, celery
minced parsley and chives
3 tablespoons mayonnaise sauce or yogurt
After all the ingredients mixed Fill the Lobster
Put the filling into the shell of the lobster.
To Serve:
Arrange the lobster in the center of a serving platter, and around chopped lettuce, grated carrots in the large drain.
Garnish with cherry tomatoes and mint leaves, and large black olives cut in half.
sábado, 8 de novembro de 2014
Filled Chocolate tablets - III - Options
Filled Chocolate tablets - III - Options
I - Option:
Tablet Chocolate With Condensed Milk:
filling:
ingredients:
1 can nest full milk powder
1 can sweetened condensed milk
200 grs. of Ovaltine, malt flavor or chocolate powder
2 tablespoons margarine
1 tablespoon (coffee) of vanilla essence
2 tablespoons (soup) of Karo
2 tablespoons (soup) of cow's milk
cow's milk is to give point to wind
How to Prepare:
Mix all ingredients, place the dough in between two sheets of plastic.
Roll out the dough on the plastic with a rolling pin
Cut rectangles 7 x 3 cm
Bring the refrigerator for 30 minutes to harden
Once hardened remove with a spatula
coverage
300 grs. of melted milk chocolate
Cut the chocolate with a finely serrated knife
Put half the chopped chocolate in a very dry pan in a water bath or in microwave for 30 seconds, repeat if necessary.
Once dissolved the chocolate, add the chopped another part, stir well.
To the bath to turn off the heat when it starts to get ball and the temperature is 50 ° C.
To measure the temperature of the chocolate, put on the wrist, or under the lower lip is cold is the right spot.
Take a bath in the tablets, let drain well in a grid
Once dry wrap with colored cellophane twist ears.
Tablet Chocolate with Cashew nuts:
II - option:
ingredients:
2 cans of condensed milk
1 cup cashews
1 cup sugar
Other Ingredients:
200 grs. of melted milk chocolate
200 grs. of rice husks
How to Prepare:
In a saucepan mix together the condensed milk with cashew nuts, lead to fire up to the point of brigadier.
Remove from heat, let cool and make the tablets, pass the rice flake and then the melted chocolate.
The tablet is a rectangular bonbons 8 X 2 cm, can also be done at own molds for chocolate.
To make the tablets in molds, making a first shell, placing a layer of melted chocolate, lead to refrigerator for 2'minutos then make the second layer in the same manner as the first layer.
filling:
Make a roll with the filling, cut and place in muffin cups, pressing to take shape, then pour melted chocolate, take the refrigerator for 2'minutos.
When ready drop the pans and wrap with colored cellophane.
Tablets Chocolate With Coconut Filling:
III - Option:
ingredients:
250 grs. White fondant
250 grs. dry grated coconut and hydrated
1 tablespoon of warm water to hydrate the coconut
3 to 5 tablespoons of condensed milk and full or necessary
1 teaspoon of essence of rum or vanilla tea
coverage:
500 grs. of melted milk chocolate
other:
Several molds type tablets transparent plastic.
How to prepare:
Wet the coconut with a tablespoon of warm water until thoroughly wet.
In a bowl add the fondant already moistened with coconut, add the condensed milk to give the point of wrapping lastly the essence of Rum.
Put the filling of tablets in the appropriate molds, lead to chill in the refrigerator for 15 minutes.
Can not lead to the freezer.
Then remove the ramekins and a bath of melted chocolate.
Put the tablets into the pot of melted chocolate, remove with the proper fork to chocolate.
To dry the candies set on waxed paper or aluminum foil.
If you want you can make chocolates in molds.
Take first the bark giving a bath of melted chocolate, take the refrigerator for 2'minutos to form a thin shell.
Repeat the operation twice to get a firm shell.
Mold filling and place hands inside the molds, then give a bath of melted chocolate.
When dried wrap with colored cellophane.
I - Option:
Tablet Chocolate With Condensed Milk:
filling:
ingredients:
1 can nest full milk powder
1 can sweetened condensed milk
200 grs. of Ovaltine, malt flavor or chocolate powder
2 tablespoons margarine
1 tablespoon (coffee) of vanilla essence
2 tablespoons (soup) of Karo
2 tablespoons (soup) of cow's milk
cow's milk is to give point to wind
How to Prepare:
Mix all ingredients, place the dough in between two sheets of plastic.
Roll out the dough on the plastic with a rolling pin
Cut rectangles 7 x 3 cm
Bring the refrigerator for 30 minutes to harden
Once hardened remove with a spatula
coverage
300 grs. of melted milk chocolate
Cut the chocolate with a finely serrated knife
Put half the chopped chocolate in a very dry pan in a water bath or in microwave for 30 seconds, repeat if necessary.
Once dissolved the chocolate, add the chopped another part, stir well.
To the bath to turn off the heat when it starts to get ball and the temperature is 50 ° C.
To measure the temperature of the chocolate, put on the wrist, or under the lower lip is cold is the right spot.
Take a bath in the tablets, let drain well in a grid
Once dry wrap with colored cellophane twist ears.
Tablet Chocolate with Cashew nuts:
II - option:
ingredients:
2 cans of condensed milk
1 cup cashews
1 cup sugar
Other Ingredients:
200 grs. of melted milk chocolate
200 grs. of rice husks
How to Prepare:
In a saucepan mix together the condensed milk with cashew nuts, lead to fire up to the point of brigadier.
Remove from heat, let cool and make the tablets, pass the rice flake and then the melted chocolate.
The tablet is a rectangular bonbons 8 X 2 cm, can also be done at own molds for chocolate.
To make the tablets in molds, making a first shell, placing a layer of melted chocolate, lead to refrigerator for 2'minutos then make the second layer in the same manner as the first layer.
filling:
Make a roll with the filling, cut and place in muffin cups, pressing to take shape, then pour melted chocolate, take the refrigerator for 2'minutos.
When ready drop the pans and wrap with colored cellophane.
Tablets Chocolate With Coconut Filling:
III - Option:
ingredients:
250 grs. White fondant
250 grs. dry grated coconut and hydrated
1 tablespoon of warm water to hydrate the coconut
3 to 5 tablespoons of condensed milk and full or necessary
1 teaspoon of essence of rum or vanilla tea
coverage:
500 grs. of melted milk chocolate
other:
Several molds type tablets transparent plastic.
How to prepare:
Wet the coconut with a tablespoon of warm water until thoroughly wet.
In a bowl add the fondant already moistened with coconut, add the condensed milk to give the point of wrapping lastly the essence of Rum.
Put the filling of tablets in the appropriate molds, lead to chill in the refrigerator for 15 minutes.
Can not lead to the freezer.
Then remove the ramekins and a bath of melted chocolate.
Put the tablets into the pot of melted chocolate, remove with the proper fork to chocolate.
To dry the candies set on waxed paper or aluminum foil.
If you want you can make chocolates in molds.
Take first the bark giving a bath of melted chocolate, take the refrigerator for 2'minutos to form a thin shell.
Repeat the operation twice to get a firm shell.
Mold filling and place hands inside the molds, then give a bath of melted chocolate.
When dried wrap with colored cellophane.
With trays Salpicão chicken
With trays Salpicão chicken
Dish Input - trays of Claudia
ingredients:
30 trays of dough ready to buy in supermarket
Or see recipe below
boat:
2 cups (tea) of wheat flour
100 grs. margarine without salt
6 tablespoons (soup) of water or need to be able to open the mass
How to Prepare the trays:
Mix the butter with the flour and go putting the water gradually until the dough can be opened.
Tralhar not much with the dough.
Boats or line the muffin cups with batter, not too thin nor too thick.
Put one inside the other forminha not braise the last not put the dough.
Stacking the cups with the dough, placing one inside the other, so that the height to fit inside the oven.
Make multiple stacks.
Bake in oven 200 ° C for 15 'minutes.
The dough is clear
filling:
Pepperoni chicken
10 Baked potatoes cut into small cubes as well
1 deep dish of braised and shredded cooked chicken with seasoning
2 medium carrots cut into cubes cooked
2 tablespoons (soup) of capers.
1 cup (tea) of washed and squeezed grated onion
1 cup (tea) of chopped green olives
1 cup (tea) of palm cortadinho
1 cup (tea) of finely chopped parsley
½ cup (tea) green onions cut into rodelinhas
1 plate of green beans cut into small pieces. or green peas
1 stalk scraped and cut into very thin slices (optional) celery.
Note:
In the stuffing can use chicken, cod, tuna or vegetables only.
The chicken above is optional
Other Ingredients:
1 bottle of sauce or mayonnaise
1 cup olive oil
Lemon juice needed
1 spoon (soup) of shallow salt
How to Prepare the Filling:
Place in large bowl cooked potatoes into cubes, add the carrots and baked beans. Olives and capers.
The celery, onion, parsley and chives are raw.
Finally add the cooked chicken sautéed with onions, tomatoes and other spices.
Mix well, place the mayonnaise sauce or other seasonings to taste ..
Store in the refrigerator until serving time.
observation:
The trays are filled in time to serve, not to moisten the dough.
Homemade Mayonnaise sauce No Egg:
1 large baked potato
1 small carrot cooked
1 cup (coffee) of steamed milk and cold
1 cup (coffee) extra virgin olive oil
1 teaspoon (tsp) salt
How to Prepare the sauce Mayonnaise:
Blend the potato with carrot and milk and salt, take a little and slowly add the olive oil until a thick sauce.
If it becomes too stiff add more milk and oil, is getting soft add more potatoes.
Dish Input - trays of Claudia
ingredients:
30 trays of dough ready to buy in supermarket
Or see recipe below
boat:
2 cups (tea) of wheat flour
100 grs. margarine without salt
6 tablespoons (soup) of water or need to be able to open the mass
How to Prepare the trays:
Mix the butter with the flour and go putting the water gradually until the dough can be opened.
Tralhar not much with the dough.
Boats or line the muffin cups with batter, not too thin nor too thick.
Put one inside the other forminha not braise the last not put the dough.
Stacking the cups with the dough, placing one inside the other, so that the height to fit inside the oven.
Make multiple stacks.
Bake in oven 200 ° C for 15 'minutes.
The dough is clear
filling:
Pepperoni chicken
10 Baked potatoes cut into small cubes as well
1 deep dish of braised and shredded cooked chicken with seasoning
2 medium carrots cut into cubes cooked
2 tablespoons (soup) of capers.
1 cup (tea) of washed and squeezed grated onion
1 cup (tea) of chopped green olives
1 cup (tea) of palm cortadinho
1 cup (tea) of finely chopped parsley
½ cup (tea) green onions cut into rodelinhas
1 plate of green beans cut into small pieces. or green peas
1 stalk scraped and cut into very thin slices (optional) celery.
Note:
In the stuffing can use chicken, cod, tuna or vegetables only.
The chicken above is optional
Other Ingredients:
1 bottle of sauce or mayonnaise
1 cup olive oil
Lemon juice needed
1 spoon (soup) of shallow salt
How to Prepare the Filling:
Place in large bowl cooked potatoes into cubes, add the carrots and baked beans. Olives and capers.
The celery, onion, parsley and chives are raw.
Finally add the cooked chicken sautéed with onions, tomatoes and other spices.
Mix well, place the mayonnaise sauce or other seasonings to taste ..
Store in the refrigerator until serving time.
observation:
The trays are filled in time to serve, not to moisten the dough.
Homemade Mayonnaise sauce No Egg:
1 large baked potato
1 small carrot cooked
1 cup (coffee) of steamed milk and cold
1 cup (coffee) extra virgin olive oil
1 teaspoon (tsp) salt
How to Prepare the sauce Mayonnaise:
Blend the potato with carrot and milk and salt, take a little and slowly add the olive oil until a thick sauce.
If it becomes too stiff add more milk and oil, is getting soft add more potatoes.
sexta-feira, 7 de novembro de 2014
Chester Diet With Passionfruit Jelly + Farofa Almond
Chester Diet With Passionfruit Jelly + Farofa Almond
Ingredientres:
1 chester already bought hardened or
If you prefer to wash the bird with seasoning
1 teaspoon (soup) filled with salt, for the entire Chester
1 cup dry white wine
1 head garlic, crushed
Other Ingredients:
1 small glass of passion fruit jelly diet
250ml strained passionfruit juice natural
Decoration:
15 pitted prunes
15 apricots
Way Preparing Plums and Apricots:
Aferventar plums with two cups (tea) of water to get the sugar, pour the water out.
Leave the apricot sauce on Eve, discard the water.
Cover with clean water, bring to a boil, despise water.
Prepare the way of Chester:
Once you place the seasoned chester a very thick plastic bag, close.
Let rest in the refrigerator for 4-6 hours.
Before baking remove the garlic
Mix the juice with passionfruit jelly and pour over the bird.
Cover with aluminum foil, not too close to the skin of the bird that gets stuck.
If you want you can line the form with aluminum foil.
Place the bottom half of the form cup cold water and drying go when replacing water, now the water is warm, dark and not to get burned. Do not let dry the bird.
If you do not want to put the water, go for a bag chester
suitable for roasting chicken and others.
Close well and give a few holes to burst the bag.
Preheated oven 160 ° C for 40 'minutes for each pound of meat.
Then place the roast on a platter chester stainless or earthenware.
Around the stuffed prunes with a small dice of semi-cured cheese
Place the apricot intercalated with plums and cherries with stems.
You can decorate with flower glass of milk made with turnips and carrots in the center.
Hydrangea can make carrot cut with cutter held in a large potato.
Around the plate tender leaves of lettuce.
With the sauce from the pan, place a cup of hot water Coar.
Thicken with flour, can put mustard or ketchup. Serve separately.
Farofa Almonds
ingredients:
150 grs. ground almonds with or without skin
100 grs. of butter, margarine or oil used
1 large onion, grated, washed and squeezed
1 cup (tea) of finely chopped parsley with stems
2 cups (tea) of crushed crackers
1 or ½ cup seedless raisins
salt and pepper to taste
How to Prepare:
Fry the onion in butter, add the flour, almond flour mixed with the biscuit mix well.
Add the raisins and the chopped parsley, salt to taste
If you want you can put a little pepper.
Decoration:
Place the crumbs in a serving dish and garnish with carrot flowers starlets.
Around the place stuffed apricot streusel.
With ricotta, ground ham, parsley and nutmeg is optional
Ingredientres:
1 chester already bought hardened or
If you prefer to wash the bird with seasoning
1 teaspoon (soup) filled with salt, for the entire Chester
1 cup dry white wine
1 head garlic, crushed
Other Ingredients:
1 small glass of passion fruit jelly diet
250ml strained passionfruit juice natural
Decoration:
15 pitted prunes
15 apricots
Way Preparing Plums and Apricots:
Aferventar plums with two cups (tea) of water to get the sugar, pour the water out.
Leave the apricot sauce on Eve, discard the water.
Cover with clean water, bring to a boil, despise water.
Prepare the way of Chester:
Once you place the seasoned chester a very thick plastic bag, close.
Let rest in the refrigerator for 4-6 hours.
Before baking remove the garlic
Mix the juice with passionfruit jelly and pour over the bird.
Cover with aluminum foil, not too close to the skin of the bird that gets stuck.
If you want you can line the form with aluminum foil.
Place the bottom half of the form cup cold water and drying go when replacing water, now the water is warm, dark and not to get burned. Do not let dry the bird.
If you do not want to put the water, go for a bag chester
suitable for roasting chicken and others.
Close well and give a few holes to burst the bag.
Preheated oven 160 ° C for 40 'minutes for each pound of meat.
Then place the roast on a platter chester stainless or earthenware.
Around the stuffed prunes with a small dice of semi-cured cheese
Place the apricot intercalated with plums and cherries with stems.
You can decorate with flower glass of milk made with turnips and carrots in the center.
Hydrangea can make carrot cut with cutter held in a large potato.
Around the plate tender leaves of lettuce.
With the sauce from the pan, place a cup of hot water Coar.
Thicken with flour, can put mustard or ketchup. Serve separately.
Farofa Almonds
ingredients:
150 grs. ground almonds with or without skin
100 grs. of butter, margarine or oil used
1 large onion, grated, washed and squeezed
1 cup (tea) of finely chopped parsley with stems
2 cups (tea) of crushed crackers
1 or ½ cup seedless raisins
salt and pepper to taste
How to Prepare:
Fry the onion in butter, add the flour, almond flour mixed with the biscuit mix well.
Add the raisins and the chopped parsley, salt to taste
If you want you can put a little pepper.
Decoration:
Place the crumbs in a serving dish and garnish with carrot flowers starlets.
Around the place stuffed apricot streusel.
With ricotta, ground ham, parsley and nutmeg is optional
Chester Baked With Pineapple Sauce Chatney
Chester Baked With Pineapple Sauce Chatney
1 large chester tempered, or any bird to your liking.
Other Ingredients:
50 grs. butter
1 tbsp (tablespoons) mustard
How to Prepare:
Loosen the skin from the breast and thighs, not boring, mix butter with the mustard, rub under the skin.
Place a chester lined with aluminum foil cover with aluminum foil, not too near the skin does not stick to pan.
Oven 170 ° C for 40 'minutes per pound of meat, glancing occasionally, until baking.
Thirty minutes before taking the chester the oven, remove the foil and let it brown.
To Serve:
Spend chester for a platter lined sides with lettuce leaves and cherry tomatoes over follow-up:
Chatney Pineapple - Sensational Sauce
ingredients:
sauce:
1 pineapple as well large or two small, diced
1 cup (tea) of apple cider vinegar
1 cup (tea) brown sugar or
½ cup powdered sweetener own oven and hob
1 cup (tea) of grated onion
1 cup (tea) seedless raisins
2 cinnamon sticks
4 whole cloves of India
1 lemon juice only
1 spoon (soup) of grated ginger
1 tbsp (tablespoons) mustard shallow
1 teaspoon (tsp) salt, or to taste
1 lady finger chili, seeded and finely chopped white without ribs
How to Prepare:
In a large saucepan add vinegar, water, lemon juice, brown sugar, cinnamon, cloves, pepper, ginger, raisins, mix well.
Bring the pan to heat 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
observation:
The pineapple sauce (chatney) serves to accompany poultry, pork and other meats.
Serve in separate bowl or platter
Can exchange the pineapple with another fruit, mango, peach and others.
Decoration:
Option I:
Turnip type anthurium flowers, the small center piece of carrot forming the core of flôr with ties carrot 2 cm wide cut into very thin blades.
Option II:
Flor 3 different peppers, red, green, yellow colors.
Option III:
Basket of tomatoes with olives and purple sprig of parsley (short stalk).
Filling and streusel follow separate.
1 large chester tempered, or any bird to your liking.
Other Ingredients:
50 grs. butter
1 tbsp (tablespoons) mustard
How to Prepare:
Loosen the skin from the breast and thighs, not boring, mix butter with the mustard, rub under the skin.
Place a chester lined with aluminum foil cover with aluminum foil, not too near the skin does not stick to pan.
Oven 170 ° C for 40 'minutes per pound of meat, glancing occasionally, until baking.
Thirty minutes before taking the chester the oven, remove the foil and let it brown.
To Serve:
Spend chester for a platter lined sides with lettuce leaves and cherry tomatoes over follow-up:
Chatney Pineapple - Sensational Sauce
ingredients:
sauce:
1 pineapple as well large or two small, diced
1 cup (tea) of apple cider vinegar
1 cup (tea) brown sugar or
½ cup powdered sweetener own oven and hob
1 cup (tea) of grated onion
1 cup (tea) seedless raisins
2 cinnamon sticks
4 whole cloves of India
1 lemon juice only
1 spoon (soup) of grated ginger
1 tbsp (tablespoons) mustard shallow
1 teaspoon (tsp) salt, or to taste
1 lady finger chili, seeded and finely chopped white without ribs
How to Prepare:
In a large saucepan add vinegar, water, lemon juice, brown sugar, cinnamon, cloves, pepper, ginger, raisins, mix well.
Bring the pan to heat 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
observation:
The pineapple sauce (chatney) serves to accompany poultry, pork and other meats.
Serve in separate bowl or platter
Can exchange the pineapple with another fruit, mango, peach and others.
Decoration:
Option I:
Turnip type anthurium flowers, the small center piece of carrot forming the core of flôr with ties carrot 2 cm wide cut into very thin blades.
Option II:
Flor 3 different peppers, red, green, yellow colors.
Option III:
Basket of tomatoes with olives and purple sprig of parsley (short stalk).
Filling and streusel follow separate.
Salgado Stuffed Panettone - Delicious
Salgado Stuffed Panettone - Delicious
Curiosity Below:
Massa:
ingredients:
900 grs. of flour, sifted
300 grs. butter
100 grs. margarine or (100 mL corn oil)
30 grs. of yeast or
1 envelopinho dry yeast that is
(1 tablespoon)
6 yolks + 2 whole eggs
1 cup water or pineapple or orange juice
2 tablespoons (soup) full of milk powder
1 tablespoon of salt
1 box of cream
filling:
400 grs. of smoked turkey breast or leftover chicken, roast pork, or ham, cut into very small cubes.
1 cup (tea chopped green olives without pits
1 cup of chopped purple olives without pits
1 cup (tea) of grated parmesan cheese
1 spoon (soup) of oregano
1 teaspoon dried parsley
II - Choice of Filling:
Can substitute vegetables for the stuffing +, smoked chicken or other cold. or sausage, shredded or desalted cod.
I - Phase of Mass:
Ingredients Sponge:
350 grs. of flour, sifted
250 ml of warm water
30 grs. fresh yeast or
1 envelopinho dry yeast
10 grs. or 1 spoon (soup) shallow
1 spoon (soup) of sugar
How to Prepare the Sponge:
Place in bowl dissolved in 250 ml of warm water and add 350 grams yeast. flour already mixed with sugar. Mix well.
Cover the bowl with cling film or a clean cloth napkin.
Leave for about 30 'minutes or until it becomes a sponge. Reserve
II - Stage:
How to Prepare the Dough:
Place the wheat flour on the table with milk powder spread it out, make a well in center.
Pour the eggs, melted butter, sponge, go mixing the other ingredients with the flour and add if you need the orange juice or warm water gradually.
The dough is soft and sticky, if you need to put a little flour.
Be careful not put too much flour in the dough becomes stiff.
After all blended well add the rest of the dough ingredients. Knead well.
Roll out the dough on the table, tearing, pulling the dough with a spatula or your fingers, up and down, back and forth, to get air for approximately 10 'to 20' minutes.
After opening the dough, put the filling ingredients at a time, mix well.
Take a jelly roll and re-mix until a homogeneous mass.
III - Stage:
There are three stages of growth:
Sponge dough, modeling.
Put "half" of the mass in the form of paper panettone, suitable for this purpose.
Do with how mass panettone fit on half the paper forms. If you want you can make mini panettone.
Let rise until doubled in volume.
After grown on a cross section makes a bend to the sides of the mass, so that it stays open,
Place the opening of the large panettone 1 teaspoon (tsp) of butter, margarine or oil used, the small a touch of butter.
* Do not put too much mass that grows to the brim and overflowing, it still grows in the oven. *
Bake 160 ° preheated moderate oven 180 ° C for 40 'to 50' minutes, until it turns golden. Unburned.
curiosity:
You know why I call sweet or salty panettone?
Reply:
Is that who invented the nickname was panettone Tone.
Therefore Tone is the bread, which turned panettone.
People caught in Bakery bread Tone and the name caught on worldwide.
Curiosity Below:
Massa:
ingredients:
900 grs. of flour, sifted
300 grs. butter
100 grs. margarine or (100 mL corn oil)
30 grs. of yeast or
1 envelopinho dry yeast that is
(1 tablespoon)
6 yolks + 2 whole eggs
1 cup water or pineapple or orange juice
2 tablespoons (soup) full of milk powder
1 tablespoon of salt
1 box of cream
filling:
400 grs. of smoked turkey breast or leftover chicken, roast pork, or ham, cut into very small cubes.
1 cup (tea chopped green olives without pits
1 cup of chopped purple olives without pits
1 cup (tea) of grated parmesan cheese
1 spoon (soup) of oregano
1 teaspoon dried parsley
II - Choice of Filling:
Can substitute vegetables for the stuffing +, smoked chicken or other cold. or sausage, shredded or desalted cod.
I - Phase of Mass:
Ingredients Sponge:
350 grs. of flour, sifted
250 ml of warm water
30 grs. fresh yeast or
1 envelopinho dry yeast
10 grs. or 1 spoon (soup) shallow
1 spoon (soup) of sugar
How to Prepare the Sponge:
Place in bowl dissolved in 250 ml of warm water and add 350 grams yeast. flour already mixed with sugar. Mix well.
Cover the bowl with cling film or a clean cloth napkin.
Leave for about 30 'minutes or until it becomes a sponge. Reserve
II - Stage:
How to Prepare the Dough:
Place the wheat flour on the table with milk powder spread it out, make a well in center.
Pour the eggs, melted butter, sponge, go mixing the other ingredients with the flour and add if you need the orange juice or warm water gradually.
The dough is soft and sticky, if you need to put a little flour.
Be careful not put too much flour in the dough becomes stiff.
After all blended well add the rest of the dough ingredients. Knead well.
Roll out the dough on the table, tearing, pulling the dough with a spatula or your fingers, up and down, back and forth, to get air for approximately 10 'to 20' minutes.
After opening the dough, put the filling ingredients at a time, mix well.
Take a jelly roll and re-mix until a homogeneous mass.
III - Stage:
There are three stages of growth:
Sponge dough, modeling.
Put "half" of the mass in the form of paper panettone, suitable for this purpose.
Do with how mass panettone fit on half the paper forms. If you want you can make mini panettone.
Let rise until doubled in volume.
After grown on a cross section makes a bend to the sides of the mass, so that it stays open,
Place the opening of the large panettone 1 teaspoon (tsp) of butter, margarine or oil used, the small a touch of butter.
* Do not put too much mass that grows to the brim and overflowing, it still grows in the oven. *
Bake 160 ° preheated moderate oven 180 ° C for 40 'to 50' minutes, until it turns golden. Unburned.
curiosity:
You know why I call sweet or salty panettone?
Reply:
Is that who invented the nickname was panettone Tone.
Therefore Tone is the bread, which turned panettone.
People caught in Bakery bread Tone and the name caught on worldwide.
I - L I S T A: Twenty Tips for Special Dinners
I - L I S T A:
Twenty Tips for Special Dinners
01 - Roast turkey with stuffing crumbs or choose to follow after the filling
02 - Rabbit with mushroom sauce, carrots, peas
03 - Lizard stuffed buffalo with bacon and other trim
cooked vegetables, potatoes, carrots, green beans, Brussels sprouts
04 - Roasted Quail stuffed or flour, or chester
05 - Salpicão chicken with fresh and dried fruits
06 - Rice with vegetables, plain rice and rice with raisins
07 - Roast veal with chestnut and pine nuts
08 - Pudding of nuts or nut ice cream with topping
09 - strudel with apples, walnuts, ricotta etc. (c pie / puff pastry)
10 - Roast Partridge with banana and farofa creamed corn
11 - Painted with white sauce and almonds
12 - Casseroles with chicken breast, cabbage, peas, carrots
13 - Crepes with jam and orange juice
14 - Goat stew with red wine trim vegetables
15 - Kura - large rectangular bread with candied fruit
and dried fruits, raisins, apricots, nuts etc
16 - Quindim of almond, coconut or chocolate
17 - A basket of watermelons or eight melons, excavated with fresh fruit
seasoned with white wine and blackcurrant
18 - Italian pie dough, stuffed with brown trimmed with
dried fruits, nuts, almonds, hazelnuts, apricots, cherries, etc. with
strands of eggs (Easter make nests with egg threads and mini eggs
colored)
19 - Tray of various cold meats, smoked Chester, ham, salami
Parma, canopies, etc. cheeses to choose garnish with chopped or sliced black olives large
20 - shallow wicker basket with ribbon, bunch of dried flowers, fresh fruit, green and red apples, large bunches of different grapes
Pear, peach, mango and others.
Twenty Tips for Special Dinners
01 - Roast turkey with stuffing crumbs or choose to follow after the filling
02 - Rabbit with mushroom sauce, carrots, peas
03 - Lizard stuffed buffalo with bacon and other trim
cooked vegetables, potatoes, carrots, green beans, Brussels sprouts
04 - Roasted Quail stuffed or flour, or chester
05 - Salpicão chicken with fresh and dried fruits
06 - Rice with vegetables, plain rice and rice with raisins
07 - Roast veal with chestnut and pine nuts
08 - Pudding of nuts or nut ice cream with topping
09 - strudel with apples, walnuts, ricotta etc. (c pie / puff pastry)
10 - Roast Partridge with banana and farofa creamed corn
11 - Painted with white sauce and almonds
12 - Casseroles with chicken breast, cabbage, peas, carrots
13 - Crepes with jam and orange juice
14 - Goat stew with red wine trim vegetables
15 - Kura - large rectangular bread with candied fruit
and dried fruits, raisins, apricots, nuts etc
16 - Quindim of almond, coconut or chocolate
17 - A basket of watermelons or eight melons, excavated with fresh fruit
seasoned with white wine and blackcurrant
18 - Italian pie dough, stuffed with brown trimmed with
dried fruits, nuts, almonds, hazelnuts, apricots, cherries, etc. with
strands of eggs (Easter make nests with egg threads and mini eggs
colored)
19 - Tray of various cold meats, smoked Chester, ham, salami
Parma, canopies, etc. cheeses to choose garnish with chopped or sliced black olives large
20 - shallow wicker basket with ribbon, bunch of dried flowers, fresh fruit, green and red apples, large bunches of different grapes
Pear, peach, mango and others.
With COSTELADEJAVALI F A R O F A
With COSTELADEJAVALI Farofa
ingredients:
1 full rack of wild boar
seasonings:
2% by weight of salt beef, 1 teaspoon (tsp) for each kilo of meat
l liter of vinegar, or
l cup of brandy (rum)
1 head of garlic if it's old tire crumb
punched in pilãozinho
2 bay leaves
1 bunch of parsley and chives integers
l teaspoon black pepper or spicy paprika or tea
l teaspoon red pepper sauce, pepper or 1 finger girl without seeds, chopped
Farofa:
2 tablespoons lard or oil
2 red chillies, chopped
2 large onions, grated
The viscera of the boar, cooked and chopped liver, heart and other
1 saucer cashews or Brazil nuts ground
1 saucer green olives chopped
1 cup of chopped parsley
50 to 100 grs. chopped bacon
150 grs. diced ham, or ground sausage or cooked sausage and ground beef
3 boiled eggs and chopped
2 cups of tea or raw cassava flour
half of manioc flour and half cornmeal
How to Prepare:
Rinse the entire boar ribs, dry well on a napkin after season
Leave seasoning put 6-12 hours in the refrigerator, covered with napkin
Do not pierce the ribs with a knife or fork.
The rib wrap in cellophane or aluminum foil
Roasting in grill within a grid of two tabs, or upon a common frame.
The fire should be weak and the height between the meat and the coal is 60 to 80 centimeters.
If you need to, put some ashes or sawdust to smother the fire.
Place the side of a corner brave a can with water, so dry take to fill.
The above procedure is used to moisten the meat.
Bake for 6 hours. Then remove the paper and let it brown well
Take the fat, experiencing toasted manioc flour and then beat well, or spend on paper towels.
If you want you can put small individual bowls with cassava flour for each person using necessary.
Make the streusel. fry the onion in the butter, add the bacon, cooked and ground innards, chopped peppers, olives, ham, chestnuts, ground cashew and cassava flour
Place the chopped parsley, crumbs when you're ready
observation:
Boar pig is very tasty bush
If you want you can make the whole and stuffed boar
Use as stuffing crumbs, then sew the belly with a needle and thick cotton thread
Not very filling, leaving a gap not to burst
Bake in the same way the sow
Medium preheated oven 170 C for one hour for every pound
ingredients:
1 full rack of wild boar
seasonings:
2% by weight of salt beef, 1 teaspoon (tsp) for each kilo of meat
l liter of vinegar, or
l cup of brandy (rum)
1 head of garlic if it's old tire crumb
punched in pilãozinho
2 bay leaves
1 bunch of parsley and chives integers
l teaspoon black pepper or spicy paprika or tea
l teaspoon red pepper sauce, pepper or 1 finger girl without seeds, chopped
Farofa:
2 tablespoons lard or oil
2 red chillies, chopped
2 large onions, grated
The viscera of the boar, cooked and chopped liver, heart and other
1 saucer cashews or Brazil nuts ground
1 saucer green olives chopped
1 cup of chopped parsley
50 to 100 grs. chopped bacon
150 grs. diced ham, or ground sausage or cooked sausage and ground beef
3 boiled eggs and chopped
2 cups of tea or raw cassava flour
half of manioc flour and half cornmeal
How to Prepare:
Rinse the entire boar ribs, dry well on a napkin after season
Leave seasoning put 6-12 hours in the refrigerator, covered with napkin
Do not pierce the ribs with a knife or fork.
The rib wrap in cellophane or aluminum foil
Roasting in grill within a grid of two tabs, or upon a common frame.
The fire should be weak and the height between the meat and the coal is 60 to 80 centimeters.
If you need to, put some ashes or sawdust to smother the fire.
Place the side of a corner brave a can with water, so dry take to fill.
The above procedure is used to moisten the meat.
Bake for 6 hours. Then remove the paper and let it brown well
Take the fat, experiencing toasted manioc flour and then beat well, or spend on paper towels.
If you want you can put small individual bowls with cassava flour for each person using necessary.
Make the streusel. fry the onion in the butter, add the bacon, cooked and ground innards, chopped peppers, olives, ham, chestnuts, ground cashew and cassava flour
Place the chopped parsley, crumbs when you're ready
observation:
Boar pig is very tasty bush
If you want you can make the whole and stuffed boar
Use as stuffing crumbs, then sew the belly with a needle and thick cotton thread
Not very filling, leaving a gap not to burst
Bake in the same way the sow
Medium preheated oven 170 C for one hour for every pound
Loin Milk With Pineapple and Provolone
Loin Milk With Pineapple and Provolone
ingredients:
2-3 pounds of pork loin
2 liters of cow's milk
8 slices of bacon
seasonings:
6 cloves of crushed garlic if it's old tire crumb
1 cup wine vinegar
2% of the weight of the meat salt, or
1 teaspoon (tsp) for each full pound of meat
1 tablespoon (coffee) ground black pepper or spicy paprika
1 teaspoon (tsp) or (soup) of grated ginger
1 pinch of grated nutmeg on time
1 cup dry white wine
1 sprig of rosemary
Other Ingredients:
2 large cans of drained pineapple compote.
8 thick slices of provolone or mozzarella cheese type
8 pitted prunes
Can substitute applesauce put fresh pineapple cooked with water and sugar
How to Prepare:
Wash the pork with the vinegar rum ..
Cut the tenderloin into 8 wedges at length, and hold parties.
Season with salt, pepper, crushed garlic, nutmeg, ginger, rosemary
Leave in the refrigerator at least put 6 hours, then remove the entire sirloin seasoned, dry it and cook covered with milk until dry.
Allow to cool, place a slice of bacon in each cut of sirloin
Tie it well with cotton twine and place on a baking sheet lined with aluminum foil with white wine and a little cold water.
Bake Mode:
Oven 180 ° C bake for about forty minutes or an hour, do not let the meat drying, baking too.
If you need to go put some hot water gradually.
When the pork is almost baked, remove the bacon and cuts a slice of pineapple with a plum in the center, along with a slice of provolone or mozzarella.
Bring back to the oven to melt the cheese.
Serve piping hot
Place the tenderloin on a platter.
Decoration:
Garnish with pineapple slices in center black plums, cherries or interspersed with pineapple.
If you want you can put mini peeled whole pears cooked in red currant. Is very beautiful.
Serve with white rice and a salad of watercress or
Replace rice put fries or potato soute
(Boiled potatoes, passed in butter and enough chopped parsley)
observation:
If you want you can cook mini pears with sugar water, cloves, cinnamon, ginger.
Place the pears all standing next to each other close together, covered with water and spices.
ingredients:
2-3 pounds of pork loin
2 liters of cow's milk
8 slices of bacon
seasonings:
6 cloves of crushed garlic if it's old tire crumb
1 cup wine vinegar
2% of the weight of the meat salt, or
1 teaspoon (tsp) for each full pound of meat
1 tablespoon (coffee) ground black pepper or spicy paprika
1 teaspoon (tsp) or (soup) of grated ginger
1 pinch of grated nutmeg on time
1 cup dry white wine
1 sprig of rosemary
Other Ingredients:
2 large cans of drained pineapple compote.
8 thick slices of provolone or mozzarella cheese type
8 pitted prunes
Can substitute applesauce put fresh pineapple cooked with water and sugar
How to Prepare:
Wash the pork with the vinegar rum ..
Cut the tenderloin into 8 wedges at length, and hold parties.
Season with salt, pepper, crushed garlic, nutmeg, ginger, rosemary
Leave in the refrigerator at least put 6 hours, then remove the entire sirloin seasoned, dry it and cook covered with milk until dry.
Allow to cool, place a slice of bacon in each cut of sirloin
Tie it well with cotton twine and place on a baking sheet lined with aluminum foil with white wine and a little cold water.
Bake Mode:
Oven 180 ° C bake for about forty minutes or an hour, do not let the meat drying, baking too.
If you need to go put some hot water gradually.
When the pork is almost baked, remove the bacon and cuts a slice of pineapple with a plum in the center, along with a slice of provolone or mozzarella.
Bring back to the oven to melt the cheese.
Serve piping hot
Place the tenderloin on a platter.
Decoration:
Garnish with pineapple slices in center black plums, cherries or interspersed with pineapple.
If you want you can put mini peeled whole pears cooked in red currant. Is very beautiful.
Serve with white rice and a salad of watercress or
Replace rice put fries or potato soute
(Boiled potatoes, passed in butter and enough chopped parsley)
observation:
If you want you can cook mini pears with sugar water, cloves, cinnamon, ginger.
Place the pears all standing next to each other close together, covered with water and spices.
quinta-feira, 6 de novembro de 2014
Roast Loin - Bittersweet + Diet
Roast Loin - Bittersweet + Diet
ingredients:
1 ½ pound of fresh pork loin
½ cup of vinegar or brandy (rum)
seasonings:
2 grs. of salt for every pound of meat
½ teacup of shoyu (soy sauce)
½ cup brandy tea, or dry white wine
½ cup honey or molasses. (To delete Diet Honey)
1 cup of cold water tea
4 cloves garlic, crushed
1 tablespoon of grated ginger
1 tablespoon full of cornstarch (cornflour)
1 pinch of nutmeg
1 pinch of black pepper or hot sauce or
1 chili finger lady without seeds, chopped
How to Prepare:
Wash the pork with the vinegar, season with salt, rub the garlic, then add the brandy, soy sauce, the ginger, nutmeg, pepper, seasoning leave for 6 hours minimum.
Bring the pork to roast a lined baking sheet with aluminum foil, pour the seasoning and another cup of cold water. Cover with foil, for 40 'minutes for each pound of meat.
Medium preheated oven 180 ° C, half of cooking, turn the fillet.
After nearly roast loin discover and pass on it honey with a brush and make a return to the oven until blush
Before serving, strain the broth and thicken with flour, leaving the fire to cook for 10 minutes, stirring constantly. Add sauce 1 cup dry white wine, mix well lead to heat for a few minutes.
Serve the sauce separately
Place the tenderloin on a platter, stainless, and garnish with lettuce leaves and cherry tomatoes on top and thin lemon slices
With white rice or baked potato sprinkled with parsley or mashed potatoes.
Roasting Pan Sauce II:
Place the roasting pan on the fire with a tablespoon of flour, cook stirring constantly until the flour, add 1 cup of white wine mix well.
Add 2 tablespoons of soy sauce and 2 tablespoons catachup, mix well, if you need to try and put one or two tablespoons (soup) of water.
ingredients:
1 ½ pound of fresh pork loin
½ cup of vinegar or brandy (rum)
seasonings:
2 grs. of salt for every pound of meat
½ teacup of shoyu (soy sauce)
½ cup brandy tea, or dry white wine
½ cup honey or molasses. (To delete Diet Honey)
1 cup of cold water tea
4 cloves garlic, crushed
1 tablespoon of grated ginger
1 tablespoon full of cornstarch (cornflour)
1 pinch of nutmeg
1 pinch of black pepper or hot sauce or
1 chili finger lady without seeds, chopped
How to Prepare:
Wash the pork with the vinegar, season with salt, rub the garlic, then add the brandy, soy sauce, the ginger, nutmeg, pepper, seasoning leave for 6 hours minimum.
Bring the pork to roast a lined baking sheet with aluminum foil, pour the seasoning and another cup of cold water. Cover with foil, for 40 'minutes for each pound of meat.
Medium preheated oven 180 ° C, half of cooking, turn the fillet.
After nearly roast loin discover and pass on it honey with a brush and make a return to the oven until blush
Before serving, strain the broth and thicken with flour, leaving the fire to cook for 10 minutes, stirring constantly. Add sauce 1 cup dry white wine, mix well lead to heat for a few minutes.
Serve the sauce separately
Place the tenderloin on a platter, stainless, and garnish with lettuce leaves and cherry tomatoes on top and thin lemon slices
With white rice or baked potato sprinkled with parsley or mashed potatoes.
Roasting Pan Sauce II:
Place the roasting pan on the fire with a tablespoon of flour, cook stirring constantly until the flour, add 1 cup of white wine mix well.
Add 2 tablespoons of soy sauce and 2 tablespoons catachup, mix well, if you need to try and put one or two tablespoons (soup) of water.
Tender Canadian Corn With Cream + Diet
Tender Canadian Corn With Cream + Diet
ingredients:
1 large Tender
carnation:
1 packet of cloves of India 30 units
seasonings:
2 cups dry white wine
1 glass of natural orange juice
½ cup of honey, molasses, chopped and melted the brown sugar or
Syrup of cherries.
Syrup Diet:
1 cup (tea) of fructose diluted with a cup of water
lead to heat until a thin syrup, or see the packaging of fructose.
Cream of Corn:
3 cans corn drained and rinsed
1 can of cream
½ liter of cow's milk
50 grs. Butter does not serve margarine
25 grs. or 1 spoon (soup) shallow-purpose flour
How to Prepare the Tender:
Scratch with a knife the tender forming diamonds.
The risk of cross stick a clove.
Brush entire tender with molasses.
A lined baking sheet with foil, place the tender sprinkle with (white wine and orange juice syrup of cherries), all three ingredients mixed
Continue watering the tender while in the oven with the sauce from the pan.
Bake in preheated 160 ° C for 40 'minutes for every pound that is about.
Withdraw the tender after cooking.
Roasting pan sauce:
As where the tender roasted in the fire place and spread a tablespoon (soup) of wheat flour stirring constantly until the flour cook for 8 'to 10' minutes add a cup of dry white wine, make a move, until one cream.
Pour the sauce over the tender or can serve separately in a sauceboat.
Serve cream separate corn.
How to Prepare Cream of Corn:
In a medium saucepan melt the butter, add the flour stir well until cooked.
Add two cans of drained and rinsed corn, and milk, as with corn and whipped sour cream.
The other can of corn is beaten with milk in a blender then strain.
Serve with white rice or with vegetables.
ingredients:
1 large Tender
carnation:
1 packet of cloves of India 30 units
seasonings:
2 cups dry white wine
1 glass of natural orange juice
½ cup of honey, molasses, chopped and melted the brown sugar or
Syrup of cherries.
Syrup Diet:
1 cup (tea) of fructose diluted with a cup of water
lead to heat until a thin syrup, or see the packaging of fructose.
Cream of Corn:
3 cans corn drained and rinsed
1 can of cream
½ liter of cow's milk
50 grs. Butter does not serve margarine
25 grs. or 1 spoon (soup) shallow-purpose flour
How to Prepare the Tender:
Scratch with a knife the tender forming diamonds.
The risk of cross stick a clove.
Brush entire tender with molasses.
A lined baking sheet with foil, place the tender sprinkle with (white wine and orange juice syrup of cherries), all three ingredients mixed
Continue watering the tender while in the oven with the sauce from the pan.
Bake in preheated 160 ° C for 40 'minutes for every pound that is about.
Withdraw the tender after cooking.
Roasting pan sauce:
As where the tender roasted in the fire place and spread a tablespoon (soup) of wheat flour stirring constantly until the flour cook for 8 'to 10' minutes add a cup of dry white wine, make a move, until one cream.
Pour the sauce over the tender or can serve separately in a sauceboat.
Serve cream separate corn.
How to Prepare Cream of Corn:
In a medium saucepan melt the butter, add the flour stir well until cooked.
Add two cans of drained and rinsed corn, and milk, as with corn and whipped sour cream.
The other can of corn is beaten with milk in a blender then strain.
Serve with white rice or with vegetables.
Pie Chicken With Pasta Ricotta
Pie Chicken With Pasta Ricotta
Ingredients Dough:
300 grs. Fresh ricotta mashed
3 tea cups all-purpose flour
2 tablespoons margarine
1 egg
1 pinch of salt
filling:
50 grs. grated parmesan cheese
300 grs. chicken breast, cooked with broth, chopped
or chopped ham, sausage, salami, tuna, cod
1 large onion, grated
1 cup frozen peas, see below
1 can drained and washed corn.
1 can of cream with the serum
1 teaspoon (tsp) salt
1 tbsp (tablespoon) of hot pepper sauce or pepper to taste
1 teaspoon (tsp) grated ginger
2 tablespoons oil
1 tablespoon all-purpose flour
1 pinch of nutmeg
To Thaw Frozen Pea:
Throw the frozen peas in boiling water, boil for 1 'minutes, drain and pour cold water to stop cooking.
The above procedure is called whitening.
coverage:
300 grs. grated mozzarella in large drain
1 can cream without serum
How to Prepare the Dough:
Mix the ricotta with the egg, salt, margarine and flour gradually.
Knead well until the hands come unglued.
Leave resting for thirty minutes at room temperature
Then place the dough in a buttered smooth way to stay very thin.
Bring the dough to bake without the filling over medium preheated oven 180 ° C for fifteen minutes.
After pre-roasted and cold Stuff, and puts the cover, reinsert put in the oven until golden brown approximately another fifteen minutes or a little more or less.
How to Prepare the filling:
Sauté the chicken with the oil and the onion, add the peas, corn, cream with flour dissolved wheat, grated Parmesan cheese, and seasonings.
Place the stuffing put up the pre-baked pastry and put up the mozzarella mixed with the cream without serum.
Bake gratin, putting ten to fifteen minutes.
If you want you can make a grid made of roll dough to put up the pie before baking brush with beaten egg yolk.
Ingredients Dough:
300 grs. Fresh ricotta mashed
3 tea cups all-purpose flour
2 tablespoons margarine
1 egg
1 pinch of salt
filling:
50 grs. grated parmesan cheese
300 grs. chicken breast, cooked with broth, chopped
or chopped ham, sausage, salami, tuna, cod
1 large onion, grated
1 cup frozen peas, see below
1 can drained and washed corn.
1 can of cream with the serum
1 teaspoon (tsp) salt
1 tbsp (tablespoon) of hot pepper sauce or pepper to taste
1 teaspoon (tsp) grated ginger
2 tablespoons oil
1 tablespoon all-purpose flour
1 pinch of nutmeg
To Thaw Frozen Pea:
Throw the frozen peas in boiling water, boil for 1 'minutes, drain and pour cold water to stop cooking.
The above procedure is called whitening.
coverage:
300 grs. grated mozzarella in large drain
1 can cream without serum
How to Prepare the Dough:
Mix the ricotta with the egg, salt, margarine and flour gradually.
Knead well until the hands come unglued.
Leave resting for thirty minutes at room temperature
Then place the dough in a buttered smooth way to stay very thin.
Bring the dough to bake without the filling over medium preheated oven 180 ° C for fifteen minutes.
After pre-roasted and cold Stuff, and puts the cover, reinsert put in the oven until golden brown approximately another fifteen minutes or a little more or less.
How to Prepare the filling:
Sauté the chicken with the oil and the onion, add the peas, corn, cream with flour dissolved wheat, grated Parmesan cheese, and seasonings.
Place the stuffing put up the pre-baked pastry and put up the mozzarella mixed with the cream without serum.
Bake gratin, putting ten to fifteen minutes.
If you want you can make a grid made of roll dough to put up the pie before baking brush with beaten egg yolk.
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