Gnocchi appetizer (potato Different)

Gnocchi appetizer (potato Different)
Ingredients:

8 medium potatoes with cooked and squeezed bark
1 cup (tea) of corn starch (cornstarch)
1 cup (tea) of grated cheese
1 tablespoon (soup) and full of butter
1 large egg, salt to taste

Sauce:

½ cup (tea) of oil
1 cup (tea) chopped onion
1 liter of homemade tomato sauce, see revenue in Blogs
1 package of cream cheese soup
1 drained can of tuna or to taste
1 tablespoon (soup) oregano
1 tablespoon (soup) of capers
Prepare the gnocchi so:
Cook the potatoes is (a kilo) shelling still warm, go through the wringer.
Chef's secret:
Mix the potatoes with the butter, take the fridge to cool for about 30 'minutes, remove from refrigerator and add the cornstarch, egg, grated cheese and butter.

Mix well until smooth.
Open a table does not need flour.

Fry or bake. It serves as appetizer

How to prepare the sauce:

Place in a pan oil and onions lead to heat until wilted.
Add the tomato sauce, leave on heat for 10 'minutes.
Then add the cream cheese ready and very thick, finally the tuna and capers.
Note:
Serve as an appetizer, fried or roasted.

Menu Gnocchi

Menu Gnocchi

01.Aperitivo of Different Potato Gnocchi
02.Curiosidade About Gnocchi Lucky
03.Nhoque Simple Potato
04.Nhoque Stuffed Potato With Catupiry
05.Nhoque With Ricotta Pasta - II + options Sauce
Economic 06.Nhoque, made with wheat flour
07.Nhoque Polish
08.Nhoque oven Stuffed (III fillings)
09.Nhoque Stuffed Different
10, gnocchi Joker Massa
11.Nhoque Freezing, What Kind You Can Freeze
12.Nhoque Freezing In Open
13.Modo of Pack the Frozen Gnocchi
14.Nhocão -Same Potato Gnocchi pasta
15.Nhocão Stuffed with ground beef and cheese
16.Nhocão Stuffed With Ham and Mozzarella
17.Molho White For Ricotta gnocchi
18.Nhoque With Tomato Sauce to Sugo
19.Nhoque With Sauce Bolognese
Traditional 20.Nhoque With Two Sauces
21.Nhoque Potato Different
22.Nhoque Yam
23.Nhoque Yam and Other
24.Nhoque Ricotta With Several Different Sauces
25.Nhoque Ricotta With Spinach
26.Nhoques Ricotta Cheese With Various Special
27.Nhoque Ricotta Special
28 Piroques Gnocchi for Soup
29.Sopa With Gnocchi Polish
30.Nhoque Loaf

Tip For Mother's Day + photo

Salad Violet Cod - II Options

Ingredients:

1 pound of cod soaked chips for 12 hours

Other Ingredients:

3 large onions chopped fine drizzle, washed and drained
2 cups (tea) chopped parsley with stems
1 cup (tea) of whole pickled capers drained
1 cup (tea) of green olives without the bite lumps in rodelinhas
1 cup extra virgin olive oil
½ cup wine vinegar or rice vinegar
moderate salt
2 feet from lettuce

Way of preparing:

Wash cod, soak in cold water in the refrigerator for 12 hours. After runs well.

Not for cooking cod, cod salting is enough, however if you have any questions you can dump the cod in boiling water, leave for 5 'minutes later drain, let cool.

Place in a bowl, cod, onion, parsley, capers, season well, with plenty of olive oil, vinegar and a little salt.
Remember that cod is already salty
Spending already seasoned cod, to a platter arrange well, spread over the whole or chopped green olives and some capers.

Store in refrigerator until ready to serve.
Make a bed of lettuce leaves washed dry with paper towels, no seasoning.


Distributing cod salad already quenched, above the bed of lettuce

Make this procedure above, only in time to serve.

II - Option:

The contour of the beam can put whole palm quail eggs in slices, cherry tomatoes.
You can put baked potato balls made with boleador.

Condensed milk pudding - Puddings V Options Different + photo

Condensed milk pudding - Puddings V Options Different + photo

Ingredients:
1 can of condensed milk raw
2 cans of cow's milk using the milk can measure
condensed
3 eggs, large
1 teaspoon (tsp) shallow cornstarch (optional)

Way of preparing:
Blend the eggs, add the milk cow's milk
condensed and cornstarch, make the hit, until it is well mixed.
Place a caramel form, or only greased with butter, with cover.
Place in a water bath bake 180 ° C for 45 '
minutes.
You can also cook in the pressure cooker.
Place the water in the pressure cooker until the mid-way
(At the time).
Cover the pan and once it begins to boil lower the pin,

Then lower the heat, let cook for 20 'minutes ..

Allow to cool in the pan. Take the pudding carefully
with the aid of two napkins. Pass for a china plate.
* You can cook the pudding in a water bath on the stove. *
Syrup:
1 cup (tea) sugar
1 teaspoon (soup) of cold water to wet sugar
Lead to heat until melted and yellow. Do not leave long
the fire that bitter, only until it melts the sugar on fire
average. If you pass a little point, quickly take the pan to cool.
Place the pan on top of a bowl filled with water ice and enough ice to stop the cooking (of the thermal shock)


Economic Pudding

Ingredients:
1 can of condensed milk
1 can cow's milk. 1 whole egg

Way of preparing:

Blend all ingredients in a blender, then put a caramel form. Bake in a water bath.
Take the oven 180 ° C for 45 'minutes or pressure cooker for 20' minutes, or in a double boiler on the stove.
Then do the same procedure as above pudding.


Orange Pudding

Ingredients:
1 can of condensed milk
1 fresh orange juice can use the measure of condensed milk (not serves industrialized orange juice)
4 large eggs

Way of preparing:
Blend the eggs, then add the orange juice
and finally condensed milk, make the beat until well blended.
Place in a form of caramel pudding.
Bake in a water bath.
Oven 180 ° C for 40 'minutes in a pressure cooker or by
20 '(twenty minutes), see instructions above.

Coconut pudding
Ingredients:
1 can of condensed milk
1 can coconut milk
1 can cow's milk
3 eggs, 1 teaspoon (tsp) shallow corn starch
50 g. grated dry coconut

Way of preparing:
Beat eggs with cow's milk and the coconut milk and the cornstarch, then add the condensed milk makes the beat until
mixed well.
Place the mixture in a blender caramel form.
Bake in a water bath oven 180 ° C for 45 'minutes or in a pressure cooker for 20' minutes.
See above statement.

Cheese Pudding

Ingredients:
1 can of condensed milk
1 can cow's milk
3 egg yolks, 3 egg whites
4 tablespoons (soup) of grated cheese half cure, or its
preference.
Way of preparing:
Beat in condensed milk blender with cow's milk, and egg yolks.
After well beaten add the cheese and make the hit,
until well mixed.
Place the ingredients in a blender beaten in a bowl and gradually add gradually and slowly the egg whites until finished.
Turns out the dough into a caramel form.
Bake in a water bath for 45 'minutes, or in a pressure cooker for 20'
minutes.

Great Tip For Sunday Dessert

Great Tip For Sunday Dessert

Special Chocolate Cream For Children and Elderly

* To market place in disposable cups with lids *.

Ingredients:

1 liter of cold cow's milk, does not serve the long-life milk
1 can of condensed milk
1 can of cream without serum or in boxes
6 tablespoons of cocoa powder soup, does not serve chocolate.
4 to 6 tablespoons tablespoons cornstarch (cornflour)
2 teaspoons vanilla extract tea or chocolate
1 tablespoon (soup) of butter or margarine
1 big hit gem

Way of preparing:

Blend the milk with the cornstarch (cornflour), add the chocolate, condensed milk and yolks, and margarine.
Lead to heat until a thick cream, or.
Can dissolve the cornstarch in the milk, add the chocolate, condensed milk and beat the yolks, margarine and lead to fire up cook well, then add the vanilla essence.

Place the hot cream in the mixer bowl, add the cream gradually and beat until a homogeneous, silky cream.
Set up standing tall glasses, or jars with lid, bring the refrigerator for 4-6 hours.
By Heart:
You can decorate with chocolate curls, cut to the gingerbread cutter, or chocolate sprinkles or colored sprinkles.
If you serve adult to bowls, garnish with cherry half in syrup drained and two mint leaves.
For dessert place in a refractory low and smooth as well, garnish with chocolate shavings or chocolate sprinkles.

Beans - To Avoid Gas and Bloating On Stomach

Beans - To Avoid Gas and Bloating On Stomach

Do you know what the reason to put the sauce on the eve of beans?
Answer:
To avoid gas and bloating in the stomach.

Way of preparing:
If did not have time to put the bean sauce, put in a pressure cooker let boil, lower the pin and count three (3)
minutes.
Turn off the heat, do not open the pan, allow to stand for 1 hour.
The above process serves as were left to soak for 8 hours.
Then open the pot, put some hot water, two fingers above the beans and return to heat for 20 'minutes after lowered the pin and also the fire.
Leave the beans to cool in the pan, just open the pot after he left full swing.
If the beans are still raw, cover the pan and do the same procedure, leave the fire over 10 'minutes. (Low heat).
* Allow to cool before opening the pan until it comes out like gangbusters *.
Do not place the pan under the tap that spoils the rubber and also run the risk of burning.
After baked beans, kneading with the bottom of a shell or piece of bean blender (aluminum round with wooden handle.

Season so the beans:
Fry the garlic with oil or lard, do not let too fry it bitter.
Pour the garlic in the stew, and also 1 bay leaf, leave on low heat for 10 'minutes or until a thick broth, stirring from time to time, not to stick to the bottom. Serve the hot beans, Before serving remove the bay leaf.
Note:
If you want you can season with bacon or sausage into small pieces.
The bacon fry separately.

Cook the sausage covered with cold water, but instead stuck with a fork, cook for 10 to 15 'minutes.
Cut into pieces, remove the skin, do not need to fry, pour before seasoning

How to Prepare the beans

Beans:
500 g. Brindle beans or new jalo, picked and washed in tap water in the colander of vegetables or rice.
1, 5 liter of cold water to soak for 8 to 12 hours.
Place the beans washed in a bowl, covered with cold water. Cover and leave on the kitchen sink.
The rest of the recipe see above.

 Note:

If the beans are old (otherwise safa) takes a long time to cook, it's easy to know it's cheaper.

Meat Mad Nonna - II Sauces and Tips

Meat Mad Nonna - II Sauces and Tips

Ingredients:

2 pounds of boiled lizard in the pressure cooker, or common pot
½ liter of hot water, necessary, or

Spices:

2% salt by weight of the meat or 2 tablespoons (soup) shallow salt
10 cloves garlic (garlic cored)

Sauce I:
2 pounds of onion thinly sliced ​​or to taste
2 pounds of tomatoes cut into slices without skin and seeds
1 can of ready sauce (optional)
2 celery stalks cut into thin slices
2 leeks only white part cut into thin slices
1 pinch of spice of nonna
1 teaspoon (tsp) shallow salt
1 tablespoon (soup) oregano
1 tablespoon (soup) shallow sugar
1 whole carrot serves to take the acidity or sugar
½ cup corn oil
1 cup finely chopped parsley with stems place after the ready sauce
1 cup (tea) chopped green onions into thin rodelinhas, mix with parsley
1 liter of hot water, gradually put in the sauce
2 bouillon tablets

How to prepare the tomato sauce:

Fry the onion with the celery and leek, until wilted.
Add the tomatoes, the sauce ready the whole carrots, broth dissolved in a little water, let cook until they are well cooked for at least one (1) hour, adding water gradually and slowly, not to be a downpour.
When everything is well cooked add the oregano.
Before serving add the parsley and chives


Sauce II:

100 g. capers
200 g. of chopped green olives
250 g. pickes of roughly processed (optional)
2 cups (tea) and girl chopped onion
2 cups (tea) parsley with stems, chopped
1 cup (tea) chopped chives
1 or 2 cups (tea) of raw red pepper diced
1 can of tuna in oil or water drained
1 cup oil
1 cup of vinegar


Way of preparing:

Quench the meat, allow it to stand for 4 to 6 hours.

Fry the meat on all sides until golden, add the broth already dissolved in hot water.

Go dripping hot water gradually to cook or.

Put hot water cover the pan, let cook for 40'minutos, or until it is cooked.
You can cook in a pressure cooker for 20 'to 30' minutes.

Open the pot, make sure that this cooked meat, if not add more hot water and return to the heat for another 15'minutos.

Let the meat cool, then take the freezer for 20'minutos, cut the meat very thin in the cold or electric knife machine.
If you do not have this feature, shred the meat., Put the chosen sauce.

Place the sliced ​​meat on a platter over the raw sauce, mix well.
Cover with plastic wrap, take the refrigerator, serve after 6-12 hours.

Serve as a sandwich with French bread or bun.

If you serve with tomato sauce, put the meat before serving hot.


Spice of Nonna

Ingredients:


1 tablespoon (soup) spicy paprika or pepper
1 tablespoon (soup) or (tsp) nutmeg
1 tablespoon (soup) of powdered ginger
1 teaspoon (tsp) ground cinnamon
1 tablespoon (coffee) of ground cloves
1 tablespoon (coffee) of ground bay

Way of preparing:

Mix everything and store in a tightly closed glass with screw cap, where there is no light and moisture, or place in tightly closed weak small.

When using the first time put only a hint of spice.
Then gradually increase the amount until you get used to it.

Put in pasta sauces, meats, poultry, fish, soups etc.


Note:

Tips:
Save Nonna seasoning recipe, to use in soups, meat, fish, chicken and others, the amount is a pinch. "That's a big secret."
Do not exceed the amount. Beware that it changes the flavor of your dish.

Comment:

Sometimes when I travel, the interior and coast, I realize that some people preparing meat, poultry, fish, sauces, they put too much cumin. Pepper and salt or other seasoning.

Who cooks and season the food must be very careful to dose the right amount of seasoning.

It is not the amount of spice that your plate will be well seasoned and the right dose.
Remember that is not the "Your taste is at stake."
Are other people, including children and the elderly.

Student steak + Other Cuts Meat

Student steak + Other Cuts Meat

Ingredients:
400 grams. (2 steaks) against steak without fat
1 teaspoon (soup) of corn oil for frying
A pinch of salt to each side of the steaks
Sauce:
1 large onion, cut into thin slices
2 tomatoes cut into slices to peel and seeds
1 teaspoon (soup) of corn oil
1 teaspoon (tsp) salt
If you want you can leave the skin of the tomato
Mode Remove the tomato skin (blanching):

Make a cut x lightly at one end of tomato, preferably opposite to the stem.
Lead a boiling pot with enough water to cover the tomatoes, so it boils throw tomatoes, leave a drain minutes and pour immediately into a bowl of ice water with enough ice to stop the cooking.
Remove the tomato skin, it releases easily.

Prepare the way of Simple Steak:
Put a frying pan with a thick bottom (type pressure cooker) or iron skillet.
Constant high heat around the clock to seal the meat, leaving a surface crust
Preferably a steak fry at a time.
Place the oil in the pan, so warmed and put the steak not move, do not be turning the steak.
If you like rare, the steak itself shows the point, he comes off the bottom of the pan, turn around and do the same procedure on the other side.
If you prefer the more steak cooked leave a little extra.

Mode Prepare the sauce:
Place the oil in a pan or skillet add the high onion and tomatoes together, go frying and dripping hot water until the onion is cooked tomato and dismantling.
Serve the steak and the hot sauce served with white rice or fries.
Note:
Before Serving, remember to heat the dish with hot water, then drain the water and dry.
Curiosity:
Tournedos are round steaks of about two (2) inches tall 130-140 grams. taken from the thinnest part of the filet mignon.
Chateaubriand is a steak 300-500 grams. (Greater than that weight, turn roast beef) cut at the widest part of the filet mignon.
The T-bone steak is a steak cut to the bone in the middle, having a fillet part and the other counter fillet.
Small and thin escalope are used lean meats, rump, titty and topside.
Chop or steak cutlet against bone.
Follows in the next publications, other sauces to put the steaks.

Papaya Sweet Tia Jandira _ V - Options

Papaya Sweet Tia Jandira _ V - Options

Ingredients:
2 pounds of shredded papaya in the large drain or into thin strips
1 pound of crystal sugar or refined
2 cloves
1 cinnamon stick
Remove the spices after the sweet ready
Way of preparing:
I - Step:
Scrape the bark of papayas grate in thick or thin processor, or cut into thin strips 10 inches long by 1 wide.

Step II:
Wash the grated fruit or strips several times under the tap, to take the bitter which is the papaya milk.
Place the grated papaya in a large saucepan cover with two fingers up fruit, lead to heat until pre-cooked, that is until firm.
III - Step:
Once cooled, replace the water let stand for 24 hours if the temperature is too hot, store in the refrigerator.
Drain the water and re-wash under running water.
In a large saucepan, bring the papaya fire covered with water, enough to cover the fruit, add sugar cloves and cinnamon.
Leave the fire until well cook the fruit and get a thick syrup.
After the sweet ready remove the cloves and cinnamon.
II - Option:
To Make Sweet Papaya With Syrup Separate:
Syrup:
2 pounds of sugar
1 liter of water
2 carnations, 1 piece of 10 cm cinnamon
Prepare the syrup so:
In a large saucepan put the sugar water and spices, stir well off the heat, until sugar dissolves.
Lead to heat until a thick syrup. Book.
After you've done the above procedure II, drain well and the still warm fruit, pour the warm syrup.
Leave cooking over low heat for 20 'to 30' minutes or until candy is cooked and drained, dried syrup put a cup of (tea) of hot water and return to heat for 5 'minutes.
Keep in sterilized glass with screw cap and the syrup.
Suggestion:
If you want you can save the candy in the refrigerator and the next day take and cook for 15 'to 20' minutes in the morning and 15 'to 20' minutes in the late afternoon, so the sweet becomes denser (optional).
After cool to put in sterilized glass compote or screw cap.
III -Option
To Do Twinkies Papaya For June Festival:
Place the sweet ready without the syrup and add another 800 grams of sugar or necessary,
Lead to fire until the bottom of the pot, if you need to add a little of the syrup.
Once ready let it cool, make the ball go in the crystal sugar.
Place in the center of the sweetie one clove and then molds of colored paper. Place in a pan with crepe paper with ruffles around
Note:
IV - Option:
If you want to cut the papaya into squares, let it dry for 24 hours. Then do the same the first recipe procedure.
If you want you can make sweet crystallized.

 V - Option:
With the papaya strips, do the same procedure as sweet grated papaya.
The difference is that curls the cartoons and secure with a toothpick, then put in the syrup simmer normally see recipe above
When ready remove the toothpicks, place a sterile glass screw cap, with the syrup. Store in refrigerator.

Homemade jam figs

Homemade jam figs

Some people find it annoying prepare the sweet fig for reasons that have to pelt the green fig.

Here's how easy it is to make the fig compote.

Ingredients:

1 pound of green figs
Average syrup Rala:
4 cups (tea) sugar
4 cup (tea) of cold water
(A cup of (tea) of water corresponds to ¼ liter of water.
Prepare to Compote:

Wash the figs, remove the waste stem tip of milk, put in a pan covered with two water fingers over the fruit.
Lead to fire to cook the figs lightly let not overcook, test with a fork, let cool in the pan, if they cook too crumbles.
Place the figs in a clear plastic bag, suitable for culinary use, place in the freezer or freezer.
 When the figs are frozen, hard as stone, it's time to take the bark, that loose easily, especially under the faucet (tap water).
"Shelled, the fig is ugly withered."
Let the sauce of figs in a bowl with cold water to swell again, recovering the normal format.
Change the water so that it covers two fingers up fruit, light the fire again
Just before lifting the boil, turn off the heat and let the water and the figs cool naturally.
Repeat this operation once or twice, when changing the water until the figs reacquire its original green color.
Make the syrup in another pan and boil for 10 'minutes.
Drain the figs boiling water and add the hot syrup, leaving the uncapped figs boil for half an hour (30 'minutes) over medium heat. Allow to cool naturally into the pan. Reserve.
Warning:
"Do not forget that hot figs with hot syrup" if not this way they wither.
The next day, take the sweet cold, which is reserved in the pot, boil for more (2) two hours on medium heat.
Before cooking, the sauce is not sufficient to increase a little cold water about (a cup of tea) with the sweet cold.
After boiled for two hours (2 hours) the compote of figs, is ready.
To confirm that it was good the sweet, open a fig in half (cold) it must be full of syrup inside.

Figo Site Green Candy

Figo Site Green Candy

Wait for short; photos of sweet figs.

Ingredients:
2 pounds of whole green figs
2 ½ pound of crystal sugar or refined
2 cinnamon sticks,
3 slices of ginger (optional)
10 cloves of India (optional)
If you change the flavor spices sweet
Way of preparing:

Place the figs in a large bowl or cloth bag with coarse salt or rice straw.
Scrub them well in salt to remove the hairs of the shell, until nicely smooth.
Rinse under running water.
Make a cut crosswise at the bottom of each.
Place cooking with 5 liters of water, ie up to two
fingers over the figs.
Leave the fire until they are cooked but firm ..
"Be careful not to overcook"
Check the sticking point with a fork.
Pour the cooking water. Switch the pot with water
hot, not boiling.

Leave this water for 24 hours, covered with a cloth.
After the 24 hours, all the drain water.
Place cold clean water to cover two fingers up figs
Add the sugar, cinnamon, cloves and ginger to.
Lead to fire, so start boiling count eight (8) minutes
Remove from heat and let stand again for 24 hours, covered .om the cover.
After that let it rest for 24 hours, take the sweet fire.
If the syrup is thin place a cup of sugar, or necessary.
So let boil eight (8) minutes. Then let cool

When cooled remove the figs with a slotted spoon. Reserve.
Bring the syrup to fire up the wire point.
Wire point is when you leave the syrup drip on spoon.
It runs slowly forming a wire on the tip of the spoon.
Give a boil in lightly figs in this syrup, remove them with a slotted spoon and pass to a colander to drain finished.

Pass the figs in refined sugar and allow to dry.
In the next recipe will spend another kind of sweet figs to make jam.

MEAT STROGANOFF + Photo

MEAT STROGANOFF + Photo

Ingredients:
1 pound of beef tenderloin or rump, topside, duckling, cut into thick strips of 2x5 cm.
200 g. frying butter + 2 tablespoons corn oil
Other Ingredients:
½ pound of fresh mushrooms or canned, use canned, drain and rinse well before using.
375 ml of pepper without kachup
2 boxes of cream
1 cup 200 ml milk
1 or 2 tablespoons (soup) of mustard
2 tablespoons (soup) of oil, to fry the onion
1 or 2 tablespoons (soup) of wheat flour
1 glass of brandy to flambé
Spices:
600 to 800 grams of grated onion, chopped or processed drizzling
1 tbsp (tablespoons) hot sauce (optional)
1 teaspoon (tsp) spicy paprika
½ teaspoon (soup) of fresh ginger or a dash (powder) (optional)
1 tbsp (tablespoons) salt
1 cinnamon sticks (optional)
2 bay leaves or a pinch of crushed bay leaves,
use sheet remove before serving
½ pepper girl finger seeded and finely chopped white without ribs (optional)
Way of preparing:
I-Step:
In a medium saucepan, fry the onion with a little oil, until wilted Reserve.
Step II:
In another pan (large) fry the beef tenderloin strips in butter with two tablespoons (soup) of oil, until thoroughly cooked.
If exchange for rump or other meat, do the same procedure except that after frying go dripping boiling water gradually and slowly, until the meat is tender, it is well cooked.
III - Step:
In a large pot add the ingredients of Phase I and II, mix well, add the canned mushrooms (washed drained) and chopped in half, the Kachup, mustard, cinnamon, bay leaves, ginger and paprika or pepper.
Leave on heat for 15 'minutes stirring constantly with a spoon high cable.
Once cooked remove the cinnamon and bay leaf
IV - Stage:
Turn off the heat let cool until warm.
Step V:
Separately dissolve the flour in glass of milk with the cream.
Pour this mixture slowly into the pot where all the other ingredients, with the fire off.
Step VI:
After all the ingredients well mixed, test the salt, bring to medium heat until it starts to boil, stirring constantly.
Step VII:

Flambé
If you have questions in flambé, if you are a beginner, do not do this procedure.
IMPORTANT NOTE:
The Strogonoffe salt is moderate, that is, does not take much salt.
CAN BE FROZEN FOR A MONTH.
If you want you can change the meat for chicken or other bird, shrimp, cheese etc, in the same proportion (quantity).

Bogged down Boi City Rio Grande in the state of Rio Grande do Sul - Brazil

Bogged down Boi City Rio Grande in the state of Rio Grande do Sul - Brazil

Ingredients:
1 ½ pound of beef rib with enough meat, cut into 5 cm long, separating each rib with the bone, remove excess fat.
220ml dry white wine
3 tablespoons (soup) of lard or oil (90ml)
About 1 liter of water.
Other Ingredients:
1 ½ kilo of cassava (manioc or cassava) peeled and cut into pieces of 50 g.
3 large onions chopped or grated in the large drain
6 cloves minced garlic, if it is old take the core.
3 tomatoes peeled, seeded, chopped
1 green seasoning packet (parsley and chives chopped)
2 bay leaves washed
1 tablespoon (soup) shallow salt
1 teaspoon (tsp) grated ginger (optional)
½ pepper girl finger without seeds, chopped (optional)
Or place the sauce separate table or pepper for each serving will.
Prepare The rib mode:
Season the meat with salt, let rest for 2 hours.
Then fry the ribs in lard or oil in an iron preferably casserole, add the onion, garlic and fry a little, add the tomatoes, then white wine, and hot water to cover the ribs.
Cover partially leave the wood stove or (traditional stove) until the ribs are almost soft.
Add the raw cassava and enough hot water to cook until softened, keep the partially capped casserole.
Leave the heat until cooked rib and cassava;
Serve mode:
Serve Boi Bogged down with white rice, quibebe (pumpkin), watercress salad or chopped cabbage.
Quibebe of The Rio Grande do Sul state is different from St.
Paul, then I'll put the two options.
Curiosity:
The South foods are strong taste especially appreciated by cowboys gross read, from the Rio Grande do Sul state workers.

** Today all gauchos eat Jammed Boi and passed revenues (typical food) for the entire Brazil **.
Accompanied by red wine glass of good quality or (glass).

Wines
State wines of Rio Grande do Sul, are an heritage of the Europeans who brought the vines Special grapes producers in Europe.
The wines are similar to those imported.
If you do not know, try.

I did a test, I put two glasses a wine from Europe and one from RS for those who know wine.
The person could not tell the difference, just hit the name of the grape.

Boi Atolado do Estado do Rio Grande do Sul – Brasil

Ingredientes:

1 ½ quilo de costela bovina   com bastante carne, cortada em 5 centímetros  de comprimento, separando cada costela com o osso,  retire o excesso de gordura.
220 ml de vinho branco seco
3 colheres de (sopa) de banha de porco  ou óleo (90ml)
1 litro de água aproximadamente.  

Outros Ingredientes:

1 ½  quilo de aipim (macaxeira ou mandioca)  descascadas e cortada em pedaços  de 50 grs.
3 cebolas grandes picadas ou ralada  no ralo grosso
6 dentes de alho picado,  se ele for velho tire o miolo.
3 tomates sem pele sem sementes, picados
1  maço de  tempero  verde  (salsa e cebolinha picadas)
2  folhas de louro lavadas
1 colher de (sopa) rasa  de sal
1 colher (chá) de gengibre ralada (opcional)
½ pimenta dedo de moça sem sementes picadinha (opcional)
Ou  coloque na mesa  molho ou  pimenta separado  para cada um servir a vontade.

Modo de Preparar A costela:
Temperar a carne com sal, deixar descansando por 2 horas.

Depois frite a costela na banha ou óleo , em uma caçarola de preferencia de ferro, junte a cebola, e o alho refogue um pouco, acrescente os tomates, e depois o vinho branco, e  a água quente, até cobrir as costelas.
Tampe parcialmente  deixar no fogão  a lenha ou (fogão  tradicional) até que as costelas  estejam   quase macia.
Adicione o aipim cru  e a água quente  suficiente para cozinhar até amaciar, mantenha a caçarola parcialmente tampada.
Deixar no fogo até ficar bem cozida a costela e a mandioca;

Modo de Servir:

Servir  Boi  Atolado, com arroz branco, o quibebe (abobora), salada de agrião ou couve picadinha .

O quibebe do estado do Rio Grande do Sul é diferente  de São
Paulo, depois vou colocar as duas opções.

Curiosidade:

As comidas  do Sul  são de forte paladar  especialmente  apreciadas por campeiros da lida bruta, trabalhadores do estado do Rio Grande do Sul.

**Hoje todos os gaúchos comem o Boi Atolado e  passaram as receitas  (comidas típicas)  para o Brasil inteiro**.
Acompanhada por copo de vinho tinto de boa qualidade  ou (taça).

Vinhos:

Os vinhos do Estado do Rio Grande do Sul, são herança dos europeus que trouxeram as  parreiras de produtores de Uvas Especiais  da Europa.
Os vinhos são  semelhantes   aos importados.
Se você não conhece, experimente.

Fiz um teste,  coloquei duas   taças uma de vinho da Europa e outra do R.S. para quem conhece vinho.
A pessoa, não soube dizer a diferença, apenas acertou o nome da uva . 

Boats of Eggplants Stuffed With Meat + Photos

Boats of Eggplants Stuffed With Meat + Photos

Ingredients:
4 to 6 medium eggplants raw cut in half
excavated with the aid of a spoon (soup)
3 large eggplants peeled and cut into small cubes is to be cooked pulp along with other eggplants, serves to increase the filling is (optional)
Filling:
½ pound of beef (duckling) thigh-soft, rump or other meat you prefer, ground twice.
Spices 3 tablespoons corn oil:
300 grams. grated onion or chopped and drizzle
1 tablespoon (soup) shallow salt
1 tablespoons (soup) dried oregano
1 teaspoon (tsp) or (soup) of fresh ginger grated (optional
1 tablespoon (coffee) or (tea) finger pepper of girl without seeds or chopped
1 tablespoon (soup) of hot sauce
1 cup (tea) chopped fresh parsley (leaves and stems)
½ cup chopped fresh mint leaves (optional)
Seasonings above is according to your taste, you can add other you prefer
Other Ingredients:
½ cup (tea) grated Parmesan cheese, or to taste.
It is to place after the filling and ready to fire off.
Coverage:
100 g. grated cheese for sprinkling over the eggplants, besides the cheese filling.
Way of preparing:
Wash eggplants, cut the stem, open in half lengthwise.
With the aid of a spoon (soup), dig the eggplants, to take almost all the kernels.
Leave half centimeter pulp, together with shell, that is, all around.
In a bowl add the squash and squares of the other eggplants, soak with water, salt and vinegar.
Do the same with the skins of eggplants (boats) allow to stand for 30 'minutes serves to take the bitter, drain and set aside, is (optional).
Place two large pots with water to fire.

Once it boils, it turns out the first pot, all eggplant leave cooking 20 minutes, or until translucent and soft.
Is cooked when it changes color.
Drain the eggplant in a colander or fine sieve.
Once cooled, squeeze with your hands until out any excess water.
Drain the water from boats and dry with paper towels.
If you want you can freeze the boats, follows in the next publication how to do.
For the boat of eggplants, drain and dry with paper towels.
* Be careful not to overcook the shells that are soft.
II - Option:
To Cook Eggplant Full:
If you want you can cut the raw eggplant in half the length, soaking in brine. After cooking with water.
After the cooked eggplant and cold, remove the pulp with a spoon of soup.
"I prefer to do with raw eggplant." Mode Prepare the filling:
In a large saute the meat pan with oil until golden brown, stirring constantly to prevent burning.
Put salt and other seasonings after the cooked meat and also add to the pulp cooked aubergine and squeezed.
Go mixing and stirring constantly with a spoon long cable. Finally the seasonings to taste
Oregano, pepper, nutmeg, the cloves ginger, cinnamon powder. Without adding water.
When almost ready, that is, consistently well, add the parsley with the chopped stem finally the grated cheese.
I - Option:
Put quite filling on half of the eggplant shells (boats), sprinkle over grated cheese, or slices of musarela.
After the boats filled without cheese, can freeze.
You can then serve or bring to medium oven 180 ° C for browning, for 15 'minutes at most.
Warning:
Before putting in the oven, you can put a slice ham and over musarela together.
If you want can lead to heating by microwave for 5 'minutes each.
II - Option:
You can add tomato sauce not too thick over the stuffed eggplants, and then sprinkle grated cheese or sliced ​​mozzarella, then take the average oven 180 ° C for 15'a 20'minutos.
Decorate to taste.
Garnish with cherry tomatoes, salad accompanies Catalonia.
Serve with cream cheese or mashed Peruvian follows in another publication other monitoring options
Peele ggplant frozen, the filling can freeze separate

Cooker Beef With Potatoes + photos

Cooker Beef With Potatoes + photos

Ingredients;
1 ½ pound of beef, skirt steak, goldfish, titty chuck
8 medium potatoes raw


Spices
4 crumbled bouillon tablets or
1 onion soup package
1 white or dark beer can not cold
½ cold water can (beer can measure
Other Ingredients:
1 cup (tea) of chopped parsley with stems
1 cup (tea) chopped chives in rodelinhas
Way of preparing:
Get your whole meat in the pressure cooker, play
 beer after the onion soup.

Cover the pan and let the boil.

Lower the heat and simmer for 30 'to 40' minutes.
Let the meat cool in the pan.

Then open the pot, remove the meat, and add sauce
over 1 cup (tea) cold water, and whole potatoes.
Leave on heat for 10 'minutes.
Turn off the heat cool
into the pan.

To serve:
Place the meat on a platter around baked potatoes, toss the sauce on top, then the parsley and chives.

If you do not like beer, substitute 400 ml broth.
With white rice

Sprache Mit Polenta + Foto

Sprache Mit Polenta + Foto



Zutaten:
2 Kuh Sprachen ohne die dicke Haut, siehe unten

Sauce:
½ Tasse Öl,
2 Bouillontabletten (optional)
1 Pfund Tomaten geschält, entkernt oder
1 Dose Tomaten-Sauce, Dosen 3 weitere kaltem Wasser
1 oder ½ Pfund geriebene Zwiebel oder hackte und Nieselregen
Gewürze:

1 Esslöffel (Suppe) flache Salz,
2 Lorbeerblätter oder ½ Esslöffel (Kaffee) Pulverschacht
l Esslöffel (Tee) oder (EL) frisch geriebener Ingwer (optional)
1 Pfeffer Finger Mädchen geimpft, ohne die geschnittenen Rippen oder
1 Esslöffel (Suppe) von Hot Sauce
1 Prise gemahlener Zimt, oder ein Stück Zimtstange
1 Esslöffel (Suppe) flache Zucker oder ein ganzes mittelgroße Karotte, vor dem Servieren entfernen.
Um die Säure erfolgen 1 Teelöffel (TL) Backpulver setzen.
Verwenden Sie Backblech gemeinsam.
Benutzen Backpulver Nie im Schnellkochtopf viel Schaum ist gefährlich, das Unfallrisiko.
1 Tasse (Tee) gehackte Petersilie mit Stielen, um am Ende des Koch platziert werden. (Optional)
Nehmen Sie den Thick Skin:

Wash Sprachen, in Pfanne mit Wasserdruck mit einer halben Tasse Essig bedeckt, an die Hitze für 20'minutos, um dicke Haut zu nehmen.
Lassen Sie die Sprachen abkühlen in die Pfanne geben und sicherzustellen, dass die dicke Haut kann leicht sinken.
Wenn alte Tier dauert länger, um zu kochen.
Nehmen Sie eine dicke Haut. Gründlich waschen, Saison, lassen Sie es 2 (zwei) Stunden stehen.
In Markt und Messen bereits findet die Sprache ohne die dicke Haut.
Art der Zubereitung:
Nach dem Entfernen der Haut, platzieren Sie die beiden Sprachen den Schnellkochtopf reinigen 30 'bis 40' Minuten zu kochen.
Zu ermöglichen, in der Pfanne abgekühlt.
Testen Sie mit einer Gabel, wenn es fast gar ist.
Einmal gekocht gießen Sie das Wasser aus.
Finden Sie am Ende der Prozedur Rezept ..
Wenn die Sprache an der Stelle, in Stücke geschnitten von einer (1) Zoll Quer · Frei

Machen Sie eine Soße mit Zwiebeln Tomaten oder verwenden Sie den hausgemachter Tomatensauce oder die Industrie nach den Regeln des Umsatzes.
Wenn Sie in Dosen verwenden Sauce oder Industrie Paket geschnürt 3 Dosen von heißem Wasser.
Wenn Sie möchten, können Sie die Tomaten und die Industrie Sauce zusammen verwenden
Zucker hinzufügen, um die Säure oder die Karotte zu nehmen.
Sie können die Säure mit 1 Teelöffel (TL) Backpulver nehmen.
* Kann nicht gesetzt Backpulver in den Schnellkochtopf, die viel Schaum und den Topf Ventil * verstopft.
Unfallgefahr.
Bereitet den Weg des Language:
Legen Sie die Fleischstücke (Zunge) fast gekocht, in die Sauce und die restlichen Gewürze. Lassen Sie das Feuer kochen für 30 'Minuten bei fehlenden 5' Minuten legte die Zimtstange vor dem Servieren entfernen.
Vor dem Servieren die Petersilie mit der gehackten Stamm ist (optional).
Sie können mit Polenta oder Kartoffelpüree servieren, siehe unten für Anregungen.
Polenta Einfach

Zutaten:
2 Tassen (Tee) zierlichen Maismehl (fein)
2 ½ Tassen (Tee) mit kaltem Wasser, um das Maismehl nass
4-5 Tassen kochendes Wasser oder notwendig
2-3 Esslöffel (Suppe) Öl
½ Teelöffel (Suppe), Salz
Oder
1 Liter heißes Wasser oder das entsprechende
Genug Wasser, um das Maismehl, etwa zwei und eine halbe Tasse kaltes Wasser benetzen.
½ Teelöffel (Suppe), Salz
2 EL Öl oder 1 EL Butter

Wie man die Polenta vorbereiten:

Der traditionelle Weg ist, um das Wasser in einem großen Topf und hohe setzen, so begann das Kochen legte das Maismehl in regen, Rühren mit einem Löffel, bis langen Griff mit einem weichen Brei Konsistenz, ohne Klumpen.
Decken Sie die Pfanne und Platz unter einem Quer hohe Kabellöffel, um die Abdeckung zu halten, das heißt, ist die Abdeckung leicht geöffnet.
Lassen Sie kochen bei schwacher Hitze etwa 40 'Minuten.
II - Option:
Zeigen 1 Liter Wasser zum Kochen bringen.
In einer anderen Pfanne, die die Polenta kocht, Maismehl nass in kaltem Wasser bis weit aufgelöst,
Platz ¾ Hälfte mit kochendem Wasser nach und gut vermischen, zu bringen, um bei schwacher Hitze unter ständigem Rühren mit einem Löffel langen Griff, wenn es anfängt zu verdicken gehen Inbetriebnahme der Rest des Wassers nach und nach, bis es den gewünschten Punkt erreicht.
Der Brei kann nicht dick.
Wenn Sie mehr heißes Wasser hinzufügen müssen, um eine weiche Brei erhalten
Decken Sie die Pfanne, legen Sie einen langstieligen Löffel, um nicht vollständig schließen.
Nach der gekochte Polenta, legen Sie in einer Form oder einem feuerfesten oder einer Porzellanplatte. Lassen Sie vor dem Servieren etwas abkühlen.
Wenn die Polenta abzukühlen beginnt es härtet.

Folgt in den nächsten Polenta Publikationen in einem Dampfkochtopf gemacht.


Hinweis:
Sprache mit Polenta oder püriert dienen kann, siehe unten für Anregungen.
Servieren mit Kartoffelpüree oder andere Pürees: Yam, (peruanischen) Kartoffel Karotte, Maniok, andere nach Ihren Wünschen.

Zur Erinnerung:
Einmal gekocht Sprache gießen Sie das Wasser aus.
* Die Kochwasser hat zu viel Fett, lassen Sie das Wasser abkühlen Fett zu entfernen, um die Spüle Rohr verstopft nicht *.
Wickeln Sie das Fett in einer Zeitung das Fett in der Küchenspüle, die alles verstopft nicht wiedergegeben.

Cow Tongue With Polenta + Foto

Cow Tongue With Polenta

Ingredients:
2 cow languages ​​without the thick skin, see below

Sauce:
½ cup oil,
2 bouillon tablets (optional)
1 pound of tomatoes peeled, seeded or
1 can tomato sauce, cans 3 more cold water
1 or ½ pound of grated onion or chopped and drizzle
Spices:

1 tablespoon (soup) shallow salt,
2 bay leaves or ½ tablespoon (coffee) powder bay
l tablespoon (tea) or (tablespoons) grated fresh ginger (optional)
1 pepper finger girl seeded without the chopped ribs or
1 tablespoon (soup) of hot sauce
1 pinch ground cinnamon, or 1 piece of cinnamon stick
1 tablespoon (soup) shallow sugar or an entire medium carrot, remove before serving.
To take the acidity can put 1 teaspoon (tsp) baking soda.
Use baking pan in common.
Never use baking soda in the pressure cooker much foam is dangerous, risk of accidents.
1 cup (tea) of chopped parsley with stems, to be placed at the end of cooking. (Optional)
Take to Thick Skin:

Wash languages, place in pan covered with water pressure with a half cup of vinegar, take the heat for 20'minutos, to take thick skin.
Leave the languages ​​cool in the pan and make sure the thick skin can drop easily.
If Old animal takes longer to cook.
Take a thick skin. Wash thoroughly, season, allow to stand for 2 (two) hours.
In market and fairs already finds language without the thick skin.
Way of preparing:
Once removed the skin, place the two languages ​​clean the pressure cooker for 30 'to 40' minutes to cook.
Allow to cool in the pan.
Test with a fork if it is almost cooked.
Once cooked pour the water out.
See the end of the procedure recipe ..
If the language is at the point, cut into pieces of one (1) inch cross .Reserve

Make a sauce with onion tomatoes or use the homemade tomato sauce, or the industrialized following the rules of revenue.
If you use canned sauce, or industrialized package put 3 cans of hot water.
If you want you can use the tomatoes and the industrialized sauce together
Add sugar to take the acidity, or the carrot.
You can take the acidity with 1 teaspoon (tsp) baking soda.
* Can not put baking soda in the pressure cooker that much foam and clogs the pot valve *.
Risk of accident.
Prepare the way of Language:
Put the pieces of meat (tongue) almost cooked, into the sauce and the rest of the spices. Leave the fire cooking for 30 'minutes when missing 5' minutes put the cinnamon stick before serving remove.
Before serving, add the parsley with the chopped stem is (optional).
You can serve with polenta or mashed, see below for suggestions.

Polenta Simple

Ingredients:
2 cups (tea) dainty cornmeal (fine)
2 ½ cups (tea) of cold water to wet the cornmeal
4-5 cups of boiling water or necessary
2-3 tablespoons (soup) of oil
½ teaspoon (soup) salt
Or
1 liter of hot water or the appropriate
Enough water to wet the cornmeal, approximately two and a half cup of cold water.
½ teaspoon (soup) salt
2 tablespoons oil or 1 tablespoon butter

How to prepare the polenta:

The traditional way is to put the water in a large saucepan and high, so began the boil put the cornmeal in rain, stirring with a spoon until long handle with a soft porridge consistency without lumps.
Cover the pan and place under a cross-high cable spoon to hold the cover, that is, the cover is slightly open.
Leave cooking over low heat for about 40 'minutes.
II - Option:
Place 1 liter of water to boil.
In another pan that will cook the polenta, cornmeal wet in cold water until well dissolved,
Place ¾ half of boiling water gradually mix well, bring to low heat stirring constantly with a spoon long handle, when it begins to thicken go putting the rest of the water gradually until it reaches the desired point.
The porridge can not get thick.
If you need to add more hot water to get a soft porridge
Cover the pan, place a long-handled spoon to not close completely.
After the cooked polenta, place in a form, or refractory, or a china platter. Leave to cool slightly before serving.
When the polenta begins to cool it hardens.

Follows in the next polenta publications made in a pressure cooker.


Note:
Language can serve with polenta or mashed, see below for suggestions.
Serve with mashed potatoes or other purees: yam, (Peruvian) potato carrot, cassava, others to your liking.

Reminder:
Once cooked the language pour the water out.
* The cooking water has too much fat, let the water cool remove fat to not clog the sink pipe *.
Wrap the fat in a newspaper not play the fat in the kitchen sink, which clogs everything.

Heart cake for Mother's Day

Heart cake for Mother's Day


See the next suggestion publications of heart poured chocolate (lace)

Ingredients:

Fruit Cake With Eggs Wire Nest:

2 cups (tea) sifted flour
1 cup (tea) caster or brown sugar
1 cup (tea) of cow's milk
½ cup (tea) of raw apple chopped into cubes or
½ cup dried fruit washed, can be exchanged for dark chocolate, chopped
100 g. butter or margarine
1 tablespoon (soup) of chemical baking powder
1 tablespoon (soup) of lemon zest
1 tablespoon (coffee) ground cinnamon
2 tablespoons (soup) of lemon juice to put over the apples
1 pinch ground cloves
4 or 6 large eggs beaten together with small (4 to 6) of spoons (soup) sugar

Mode Prepare the cake batter:

Wash the apple peel and chop into cubes, and throw over the lemon juice, then drain all the liquid, sprinkle flour. Reserve.

Also sprinkle with flour candied fruits and raisins, not to sink.

Beat in the eggs mixer along with the sugar (4-6) four or six tablespoons of sugar add the melted butter.

Then go adding the flour alternating with the milk gradually, until finished.
Stop the mixer add all the chopped fruit or chocolate, cinnamon powder the cloves and finally the chemical baking powder, mix well, until a homogeneous mass.
Place the cake batter in a heart-shaped greased with butter and sprinkled with flour.
Take to bake in a preheated oven 180 ° C until staining.

To test whether the cake is Roast:

Test with toothpick, stick a toothpick into the cake to the bottom, it is baked dry out, to the contrary wet out, leaving another 10 'minutes baking.

Choose One of Three Suggested Toppings:

I - Coverage:

1 cup of tea icing sugar
1 large lemon juice only

Way of preparing:

Mix lemon juice with the sugar until it is a thick syrup that drain the sides of the cake.

II - Coverage:

1 cup of tea icing sugar
½ cup chopped cashews drizzle to stick to the side
1 large lemon juice only
1 egg pasteurized egg without hitting

Way of preparing:

In a bowl mix the sugar with the lemon juice and the clear without knocking.
After mixed well, it turns out that syrup on the cake so that it covers all the sides. then stick the cashew nuts.
To stick the streusel cashew nut, hold the cake or place in ballerina ,.
Place a handful of crumbs on the right hand (if you're right-handed), go slowly on the cake sticking to finish all the way around and is uniform.
You can replace the cashew nuts or peanut by.
* Peanut Trick (put essence of nuts) *

III -Cobertura Ganache:

200 g. melted chocolate in a double boiler
1 can of cream without serum
Way of preparing:

You can put the two ingredients to dissolve together.
If you want you can melt chocolate and then add the cold milk not cream (no serum) or use of box, mix well until a thick syrup.
Turns out the syrup over the cake randomly without hitting the edges.


Note:

After the cake baked, let it cool place the chosen coverage.
In the middle of the cake, make the nest with eggs wires, putting in some candies (mini sweets) can be up with colorful chocolate

Nest made with chocolate follows in the next publications.

Italian Cod Idalina Modified II Options

Italian Cod Idalina Modified II Options

Ingredients:
1 pound of potatoes cut into slices not too thick nor too thin
800 grams. of desalted cod flakes, or to taste
4 peppers seeded and without white ribs into strips
4 large onions cut into thin slices
4 large tomatoes cut into round slices, do not take seeds
4 boiled eggs
1 cup (tea) of chopped parsley with stems.
2 cups of black or purple olives
1 tablespoon (soup) oregano to potatoes and tomatoes
2 tablespoons (soup) of capers, distribute between layers of cod and potato
1 cup of water to cook the ingredients

Prepare the way of cod:

Place the cod soak for 12 hours, changing the water 4 in 4 hours,
Fill a pot with water (needed to can cover cod).
Bring the water to the boil, pour the salted cod, so went back to boil, count 5 'minutes. drain the water, "do not throw the water out)", make sure you cook the potatoes, they must be pre-cooked or nearly raw.
Cook the eggs, remove the shells cut in half.
Mode Mount the cod:
A round shape with cap, grease with plenty of olive oil, place in layers:
The first layer is raw potatoes or pre cooked seasoned with salt and oregano, sprinkle with olive oil,
The second layer is cod.
The third layer is raw tomatoes in slices seasoned with a little salt and oregano and olive oil.
The fourth layer is thin strips of raw peppers seasoned with salt.
The fifth layer and raw onions seasoned with salt, oregano and olive oil
The sixth is boiled eggs with salt overturned, (face down).
In alternating layers put black olives.
If you prefer to place the olives, only upon potatoes or cod.
The last layer is of potatoes, sliced, equal to the first layer.
The first and the last layer are sliced ​​potatoes.
Capers place only upon cod and potatoes.
Pour a glass of cold water on top, then sprinkle with oil.
Cover the form, attach with hooks, and cook the weak stove for 20 'to 30' minutes.
Before serving sprinkle chopped parsley enough.

Note:
Option II:
If you are not round shape with cap with hooks, use an ovenproof dish, cover with aluminum and lightweight paper in the oven for 30 'minutes.
Do not forget to put a glass of water on the last layer, to cook the ingredients before the oil.

Note:
The first choice is made on the stove the fire is in the second oven.
The two options are the tastiest.
If you prefer you can do with the thicker the average cod, desalting is 24 hours.
Do not make too thick cod that is not good.

Farm Sweet Milk

Farm Sweet Milk
Ingredients:
* For every two (2) pounds of fresh ingredients go below. *

Dulce de leche in Quadradinhos:
5 liters of milk type A (does not serve the other milk)
10 cups (tea) of sugar, or 1.5 liter sugar
1 teaspoon (tsp) full of sodium bicarbonate dissolved in
½ cup of cold water

The bicarbonate serves to not carve milk

Tools:
A large, high pot or a large pan (20 X 35)
Twenty (20) height of thirty-five (35)
inches wide.
1 tablespoon very long stick unused (new)
Wash and sterilize scoop on the stove quickly, let it cool.
Way of preparing:
Place in pan (well washed) _ milk, sugar, and finally the bicarbonate dissolved in half a glass of water stir well.
Mix all ingredients "out of the fire", until the sugar is securely dissolved.
* If the sugar is not well dissolved (before going to the fire), it will caramelando in the bottom of the pot, taking the point of the dessert, ie, damaging the sweet *.
You lose the ingredients, not seen sweet milk to sell, becomes a grub, brittle.

Take the pan with all the ingredients well mixed over high heat, stirring constantly.
When starting to boil, below and heat and continue stirring.
Take with a slotted spoon all the foam that is forming and rising up, disposal (garbage).
Go stirring until the color change is sweet (caramel color) and the mass is released from the bottom of the pot.
* Some people put a wooden spoon in the sweet not to stay stirring constantly *.
If you use this procedure, keep looking, without close out the sweet, to succeed.
Test point on a saucer with water, pour a tablespoon of (soup) of fresh and see if it is already Durinho (firm).
Pour the sweet a stone marble greased with butter or a bowl (greased) spread well. leave the middle size (½) inch tall.
Let it dry a little and cut into squares or rectangles, all the same size.
Once dried well pack with cellophane.
Note:
The Dulce de leche into squares takes 2 to 2.5 hours to cook.
If you prefer to do it in pots, mess with big shovel.
FOLLOW ON NEXT MILK SWEET PUBLICATION pasty, EASY AND FASTER.
This recipe is step by step and if you still have questions, please send your difficulty, for the Group in Cooking Questions of Facabook in Portuguese.

Sweet Pasty milk III Rectified Options

Sweet Pasty milk III Rectified Options

Preparation time:
 One (1) hour, or until it reaches the sweet caramel color and becomes pasty.
Test section a saucer with cold water.
If you pass the point is sweet milk bar
Sweet Pasty milk (soft)
Ingredients:
4 cups (200 ml) of type A milk
2 cups (the same as milk) sugar
1 teaspoon (tsp) of sodium bicarbonate
Way of preparing:
Place all ingredients in a large saucepan and high.
Mix all the ingredients out of the fire until the sugar becomes dissolved.
* If the sugar is not dissolved well before going to the fire, he starts caramelar and loses the sweet spot. *
Lead to high heat until it boils.
Reduce heat, stirring constantly and go taking full foam to stay on top, disposal (garbage).
Cook the sweet milk for about one (1) hour stirring constantly to the milk does not boil.
Leave the heat, stirring constantly, or place the wooden spoon in for it not go up and boil, falling out of the pan.
When placing the wooden spoon into the pot, not get away from keep an eye on her sweet, to get the point thicken and become caramel color.
* The success of Sweet Milk is in the eye of the owner. *
Remember always that the candy has that slightly unglued from the bottom of the pot, and its caramel color.
Remove the pan from the heat, beat until cool enough or even get creamy consistency.

* Baking soda is put together with the other ingredients, not to whittle the milk. *

 
Secret To Make Sweet Milk:
The big secret to making a sweet milk, it is well to mix all the ingredients, sugar should be well dissolved.
If the sugar does not get well dissolved, it will caramelar and you lose the point of dulce de leche. Is one glop (crumbling).

To Know the Sweet Spot of milk:
Place a pan with cold water, pour a tablespoon of (soup) of fresh milk, if you are not at the desired point, check testing to get the point pasty (creamy) always changing the water in the saucer.

II - option:
1 liter of milk
250 g. sugar
1 teaspoon (tsp) shallow sodium bicarbonate
Way of preparing:
Do the same as the first option.
III - Option:
Sweet Condensed Milk:
For each can of condensed milk is a sugar can, if you want more sweet add more half (½) of sugar can.

Sweet Condensed milk Pieces:
1 can of condensed milk
1 can of sugar or sugar 1 ½ can (if you want more sweet)
2 tablespoons (soup) full of butter or margarine

Way of preparing:

Mix well the three (3) ingredients, bring to medium heat stirring constantly until unglued from the bottom of the pot.
Remove from heat and pass to a container to cool,
Spread well to stay in uniform height of 1 inch tall. Mark sweet into rectangles or pieces with a knife, Once dried sweet pass for a cummerbund, or place it in sterilized glass with screw cap.

Another option and wrap the sweet milk, with cellophane or plastic wrap durability up to two weeks.

Stuffed Lizard With Provolone II Options

Stuffed Lizard With Provolone II Options

Ingredients:

1 lizard part of one or two pounds
50 g. Bacon

Spices:

2% salt by weight of the meat,
2 tablespoons (soup) shallow salt
10 cloves of whole garlic average
4 cloves garlic, crushed it (is old) cored that bitter
1 pepper chopped fresh finger girl, seeded and without white ribs.
2 tablespoons (soup) of chopped sage and basil
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) fresh ginger, grated
1 pinch of nutmeg (optional)
1 cup of vinegar
2 mint branches

I - Filling:
400 grams. of provolone cheese cut a full part

II - Filling:

1 piece of cooked sausage or
1 medium carrot with a thick strip of bacon wrapped in it.


20 green olives pitted, cut into four parts.
1 open red pepper seeded and without white ribs
1 sliced ​​onion and
1 tablespoon (soup) of caper.

Way of preparing:

Take the fat, do not take the skin or fat from meat.
Do not pierce the meat, season with the whole garlic cloves and pepper pieces.

Drill a hole in overall length and great in the center of the meat to put the filling.
Another option is to ask the butcher to cut kind of a big blanket so that it is in the thickness of 1 inch.

Season meat inside and out with salt, crushed garlic, chili sauce, vinegar, oil, nutmeg, ginger and fresh herbs to taste.
Enter the filling, tie the meat with cotton string, not to lose shape

Leave seasoning for 4 hours, then remove the spices.

Place a large pot on the fire with chopped bacon, let fry and remove, leaving the fat.
Add 3 tablespoons oil, when hot, place the meat, let fry well on all sides, until golden.

Go dripping hot water gradually and slowly to cook the meat.

It is a time consuming job, neat, however, the meat is very tasty.

Remove the pan of meat when cooked through, Reserve.
In the sauce that formed add 4-6 tomatoes peeled and seeded, add the potatoes, carrots, leave the heat until a thick sauce.
If you need to add half a cup of hot water or necessary.
Once cooked the potatoes and carrots remove.

II - Option:


If you prefer to replace the tomatoes by industrialized sauce can add 3 cans of hot water and one (1) tablespoon of sugar to take the acidity, or an average carrot, or a teaspoon of baking soda.
Leave the fire until reduced by half
 
Serve hot.

Place the meat on a platter around the potatoes, carrots.
A baked spinach packet (muffled) after last Pasta con broccoli beef salsa + + Fotosna butter with garlic.
Note:
If you put baking soda, do not use the pressure cooker or cover, foam too.
 
1 - Roast beef is served with pasta or mashed
      Potato
2 - Serve with polenta delete the potatoes and carrots.

3 - Serve with cooked vegetables with salt and oil and
       watercress salad with cherry tomatoes.
Note:

Advise not to cook the meat in the pressure cooker that changes the texture and taste of the meat.
The meat is tasteless and reeling.

Pasta With Meat Sauce Broccoli + + Photos

Pasta With Meat Sauce Broccoli + + Photos

Ingredients:

½ pound Fidelinho (Thin spaghetti) or other type of long or short pasta
5 liters cold water
1 teaspoon (soup) of corn oil
1 teaspoon (tsp) salt

 Pasta sauce:

1 liter of tomato sauce (see tomato sauce made in house).
1 pound lean ground beef
½ liter of hot water for cooking meat

Spices:

1 pound of chopped onion, grated or
½ cup (tea) corn oil
½ tablespoon (coffee) or (tea) the spice of Nonna (optional)
1 teaspoon (tsp) salt, or to taste
5 tablespoons (soup) of corn oil
2 bouillon tablets (optional) or
1 tablespoon (soup) shallow salt
1 fresh basil branch put the sheets over the sauce ready
1 fresh mint branch


Other Ingredients:

100 or grams. grated Parmesan cheese to sprinkle over the pasta before serving.
1 cup (tea) of chopped parsley with stems, only to put after the dish ready
2 heads of broccoli cooked "al dente" then braised with onion.

Way of preparing:

In a large saucepan and fry the ground beef with 4 tablespoons of oil, until golden brown.
After braised If you want you can put the meat with homemade tomato sauce in a pressure cooker for 15 'to 20' minutes to facilitate the work., Or see below.

In separate pan, fry the onion with the remaining oil, let the fire until wilted.

Join in the same pot of braised onion, ground beef braised already, the homemade tomato sauce 1 cup of warm water, and salt.

Leave cooking over medium heat for 30'minutros, go add the rest of warm water gradually., Until a thick sauce and well done.

When missing 5 'minutes to finish cooking add the broccoli bouquets (pre cooked) and add the herbs and seasoning of Nonna.

Place a large pot on fire with 5 liters of cold water with a pinch of salt and a wire corn oil.

When it boils, pour the pasta, stirring well with a long-handled fork, not to stick.

Leave cook "al dente", that is, not too cooked.

After going through the cooked pasta colander, to take all the water, that is, if you do not have to own pot to cook the pasta.

The cold water which arises after the pasta is drained to stop the baking, only if necessary, i.e. if serve later.

Place the drained pasta in a large serving dish and deep stainless or a white refractory, distribute over the hot pasta sauce spread well, sprinkle chopped parsley and sprinkle over grated Parmesan cheese. Do not forget to withdrawest the mint branches and the basil.
If you prefer to step on the fresh basil leaves and remove the chopped parsley
You can put large black olives is optional.
Serve before the pasta, green salad cress, lettuce, chicory arugula etc.

Kitchen so the pasta "al dente":



The average ratio for cooking pasta takes 100 grams of one (1) liter of cold water, an oil stream and a pinch of salt. Soon to cook ½ pound of pasta will 5 liters of water.

Place the noodles only when to water is boiling, stir with a long-handled fork to not stick.
Once cooked, for 8 to 10 'minutes, drain the pasta drip a little oil before placing the sauce of your choice.
* See below the seasoning is to use only one pinch. Caution is strong seasoning. *

Spice of Nonna

Ingredients:

1 tablespoon (soup) spicy paprika or pepper freshly ground
1 tablespoon (soup) or (tsp) grated nutmeg
1 tablespoon (soup) of ground dry ginger
1 tablespoon (coffee) of ground bay
1 tablespoon (coffee) ground cinnamon
1 tablespoon (coffee) of ground cloves

Way of preparing:

Place a dry bowl all the above ingredients; spicy paprika, grated nutmeg, grated ginger, mix well, then add the bay leaves, cinnamon and cloves ground, make the mixture well.
Keep in a wide-mouth glass with white screw cap, inside the kitchen cabinet, along with other seasonings.

Use only one pinch or a spoon (coffee) shallow spice of Nonna. is very strong is suitable for European cold weather.
     
Sauce to homemade suck follows in the next recipe.

Sweet Milk of Finance -

Sweet Milk of Finance -
Ingredients:
* For every two (2) pounds of fresh ingredients go below. *

Dulce de leche in Quadradinhos:
5 liters of milk type A (does not serve the other milk)
10 cups (tea) of sugar, or 1.5 liter sugar
1 teaspoon (tsp) full of sodium bicarbonate dissolved in
½ cup of cold water

The bicarbonate serves to not carve milk

Tools:
A large, high pot or a large pan (20 X 35)
Twenty (20) height of thirty-five (35)
inches wide.
1 tablespoon very long stick unused (new)
Wash and sterilize scoop on the stove quickly, let it cool.
Way of preparing:
Place in pan (well washed) _ milk, sugar, and finally the bicarbonate dissolved in half a glass of water stir well.
Mix all ingredients "out of the fire", until the sugar is securely dissolved.
* If the sugar is not well dissolved (before going to the fire), it will caramelando in the bottom of the pot, taking the point of the dessert, ie, damaging the sweet *.
You lose the ingredients, not seen sweet milk to sell, becomes a grub.
Take the pan with all the ingredients well mixed over high heat, stirring constantly.
When starting to boil, below and heat and continue stirring.
Take with a slotted spoon all the foam that is forming and rising up, disposal (garbage).
Go stirring until the color change is sweet (caramel color) and the mass is released from the bottom of the pot.
* Some people put a wooden spoon in the sweet not to stay stirring constantly *.
If you use this procedure, keep looking, without close out the sweet, to succeed.
Test point on a saucer with water, pour a tablespoon of (soup) of fresh and see if it is already Durinho (firm).
Pour the sweet a stone marble greased with butter or a bowl (greased) spread well. leave the middle size (½) inch tall.
Let it dry a little and cut into squares or rectangles, all the same size.
Once dried well pack with cellophane.
Note:
The Dulce de leche into squares takes 2 to 2.5 hours to cook.
If you prefer to do it in pots, mess with big shovel.
FOLLOW ON NEXT MILK SWEET PUBLICATION pasty, EASY AND FASTER.
This recipe is step by step and if you still have questions, please send your difficulty, for the Group in Cooking Questions of Facabook.

Site Sweet Milk - In comics

Site Sweet Milk - In comics

Ingredients:
1 liter of whole cow's milk
1 pound of sugar
4 tablespoons (soup) of margarine
Way of preparing:
I - option:
In a large saucepan, combine the three (3) ingredients, before bringing the fire place in the bottom of the pot, a porcelain saucer upside down (facing down).
Lead to fire up to the point of sweet thick milk.
Put out the fire, take the saucer with the aid of a rolling handle
After quite beat with a wooden spoon, until giving, desired point.
After well beaten put the sweet in a marble stone smeared with butter Allow to dry, cut into squares ..
II - option:
If you do not want to put the saucer in the bottom of the pot,
Bring the sweet on fire, move "from beginning to end" with a scoop of long cable, to give point of sweet pasty milk.
After hit enough to give the desired point.
After well beaten put the sweet in a stone marble greased with butter.
Cut into squares, or the like, let dry thoroughly before storing.
Place candies in small paper, serve on a platter
For June Festival:
Place the candy in colorful cups and garnish the plate with crepe paper ruffles, strong color, color: maple, pumpkin, light green, red, bright yellow etc.

Feijoada White - Cassoulet

Feijoada White - Cassoulet
Ingredients:
½ pound of white beans or chick peas, picked, washed, leave covered with sauce eve of water.
Other Ingredients:
300-500 grams. of tomatoes peeled, seeded, cut into cubes, can substitute the seasoning below
1 teaspoon (tsp) turmeric, paprika or or to taste
Hot water or needed to cook the meat.
2 red peppers, another yellow, seeded and without white ribs cut into small pieces
Meat of Feijoada:
1 pound of chicken drumstick wing
300 grams. fresh pork loin
300 grams. chicken breast, boneless diced
300 grams. of whole smoked sausage
100 g. whole sausage 50 grams. bacon diced
Spices
2 large onions, grated, or 1 large head of garlic,
(Make the kernel if it is old)
1 cup (tea) of chopped parsley with stems
½ cup green onions cut into rodelinhas
½ cup (tea) corn oil
Way of preparing:
Choose beans, rinse well, let's Eve sauce, covered with water.
Place the beans to cook in a large saucepan, add all meat, tomatoes, or condiment.
Leave the cooking heat until the meat is cooked.
Go taking the cooking faster.
Season the beans with onion, oil, and the bacon already fried.
Enjoy bacon fat to flavor the beans.
With white rice and broccoli sauteed.

Traditional Chicken Soup + Photo

Traditional Chicken Soup + Photo


Ingredients:

1 pound chicken drumstick without skin or fat or
1 pound of gizzard fat, or half and half
2 liters of cold water

Spices:

1 onion, chopped
1 tablespoon (soup) shallow salt
1 tablespoon (soup) _ pepper sauce (optional)
1 tablespoon (soup) or (tsp) grated ginger or thinly sliced
1 bay leaf, or 1 ¼ pinch spoon (coffee) of ground bay
1 pinch of nutmeg (optional)
4 cloves garlic, crushed the garlic is old take the core

Other Ingredients:

3 medium carrots cut into cubes
2 medium potatoes cut into cubes, or manioc (optional)
3 large peeled tomatoes without seeds chopped
2 celery stalks shaved without leaves cut into thin slices
1 large leek whole or only the white part cut into thin slices.
1 cup (tea) of uncooked rice washed
1 cup chopped parsley, add before serving the soup
½ cup chopped chives equal to salsa
100 g. grated Parmesan cheese, sprinkle over each dish before serving (optional).


Way of preparing:

Remove the skin and fat from chicken, rinse well under running water.
Place the chicken with cold water in the pressure cooker and so whistle is boiling lower the pin and simmer over low heat for 20 minutes.
Turn the pan to let out all the steam, without putting under the tap, or with a fork.
Allow to cool normally.
Remove the chicken pieces, and the fat that was upon.
Put the rice, carrots celery stalk without leaves, tomato, onion the ginger, cover the pan and simmer put 5 'minutes, turn off the pan and let cool alone.

Take cover, place the celery, bay leaf pepper sauce and let put another 10 minutes in the heat without pressure
Remove the ginger slices bay leaf.
When the soup is ready, add the parsley and chives chopped
Serve the grated cheese separately, each person puts their taste

Note:

Never put parsley, chives, celery leaves and other
leaves, in the pressure cooker that clogs the valve.
                 
* Never place the pan closed pressure under the tap to cool the pan. *
Besides the danger of escape valve, the durability of the rubber goes to drain, that is, you spoil the rubber.

Cookie Portuguese cod - True

Cookie Portuguese cod - True
Ingredients

1 ½ pound small potatoes, cooked in shell
½ pound of cod into strips
3 large eggs, salt, pepper to taste
1 cup (tea) of chopped parsley
50 g. grated cheese
It does not take wheat flour and any type of flour or starch
If you need can put more grated cheese

To prepare the dough mode:

Place the cod to soak for 12 hours, changing the water every once in a while.

After washing the cod, shred dry well with paper towels.
Cod is uncooked.

Place the potatoes to cook in shell, water cod sauce.
Peel the potatoes and pass through the wringer.

Prepare the cookie so:
In a large bowl place the squeezed potatoes, shredded cod, eggs, salt, pepper and chopped parsley and finally the grated cheese.

Mix well and make the cookies modeling using two tablespoons (soup), from the mass of a spoon to another.
Fry in hot oil.
Note:
Formerly wore the fine potatoes, to have less water.
Today is different we have more dry potatoes, pink.

Cod is uncooked, is soaked and shredded
You can change the cod by fish without bones or chicken.

Note:
The codfish cakes is the true recipe.

Note:
Make the codfish balls with the remains of Holy Week.

Chocolate Tablet With Milk Powder + chocolate drink

Chocolate Tablet With Milk Powder + chocolate drink


Ingredients:

1 can nest full milk powder
1 can of condensed milk
200 g of (Ovaltine, malt flavor) or chocolate
2 tablespoons (soup) of margarine
1 tablespoon (coffee) vanilla extract
2 tablespoons (soup) of dark corn glucose
2 tablespoons (soup) of cow's milk
Cow's milk is to give point to roll, or the necessary


How to Prepare:

Mix all ingredients, put the dough in the middle of two sheets of plastic
Roll out the dough on the plastic with a rolling pin
Cut rectangles according to your taste in sizes (8 x 3), (7 x 3), (6 X 2) inches
Take the refrigerator for 30 minutes to harden
Once hardened remove with a spatula

Coverage

300 grams. noble chocolate melted milk

Cut the chocolate with a very thin knife
Place half of the chopped chocolate in a very dry pan in a water bath, after which dissolved, add the chopped another part, stir well.
(This above is equivalent to thermal shock)
To know when to turn off the fire is when to start and stay in the warm temperature of 50 ° C.
To measure the temperature of the chocolate, place on the wrist, or under the lower lip is cold is just right.
Take a bath in the tablets, let drain well in a grid, to drain.
Once dry wrap with own paper for candy twist the ears of the paper.
You can use cellophane paper in colors, blue, red, purple, yellow, green.