Soufflé vegetables (select) No Student Fat
Ingredients:
1 250 ml of cow's milk glass or the required
1 tablespoon (soup) not too full of corn starch (cornstarch)
Filling:
1 can of assorted vegetables (select) or corn, drained and rinsed to remove the preservative.
You can substitute 2 cups (tea) cauliflower, broccoli carrot. pod, cut into small pieces pre cooked without salt.
Other Ingredients:
2 or 3 large eggs separated egg whites until stiff
100 g. grated Parmesan cheese
Way of preparing:
Write a mush, with milk and corn starch, as follows:
Bring the milk to fire when raising almost boiling, pour the cornstarch has dissolved in a little cold milk, stirring quickly to avoid lumps.
If you do not practice, remove the pan from the heat to mix the cornstarch, then return fire stirring constantly, until cooked. It is a thick porridge.
If the porridge become too thick add more milk to thin.
If it gets too watery put a little cornstarch dissolved in cold milk and return to heat to finish cooking. Reserve.
Note:
Not withdraw the measure milk above (revenue)
Open to select the can, drain in a colander, rinse under running water to remove the preservative.
Mix the select vegetables in white cream (type firm porridge), then the yolks beaten grated cheese.
Taste the salt, cheese and vegetables are salty, do not put too much salt.
Mix half of the egg whites in the filling and the other half over the cheese souffle for cia raldo.
If you want you can put all the egg whites in the stuffing mix well.
To recap:
Place in a form or refractory greased with oil and sprinkled with grated cheese, pour the dough, over the rest of the egg whites into snow sprinkled with grated cheese.
If you want to do like white cream (porridge), see below for the traditional White Sauce.
The picture will be for another time.
Important Warning
* Never place the can of liquid or glass preserves the food that is doing *
Most people say it's one saborzinho, (that saborzinho) "is loaded with sodium and preservatives and others." Some people are "Allergic" can lead to serious health symptoms, especially children and the elderly.
Take Care folded.
Simple White Sauce
Ingredients:
2 cups 250 ml of hot cow's milk
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) full of butter
How to prepare the White Sauce Traditional:
Bring a pan fire, pour the butter let it melt, add the flour, wheat stir well until cooked, then add the hot milk until it forms a thick cream.
If you do not practice mix the milk out of the fire.
If you want you can add 2 tablespoons grated Parmesan cheese soup.
Any questions or concerns can send to my site.
sexta-feira, 31 de julho de 2015
terça-feira, 28 de julho de 2015
Eggplant Antoinette, Frozen, Thawed, + Photos
Eggplant Antoinette, Frozen, Thawed, + Photos
Ingredients:
8 medium eggplants cut in half and hollowed see the picture below
3 fat eggplants peeled and cut into cubes
Filling:
800 grams. of beef (duckling) ground twice
3 tablespoons corn oil
Spices:
3 large onions chopped or grated and drizzling
2 bouillon tablets
3 cloves garlic (if old cored) crushed
1 tablespoon (shallow soup salt
1 tablespoon dried oregano soup
1 tablespoon grated fresh ginger tea
1 cup (tea) shaved celery, cut into thin slices
1 cup (tea) leek cut into thin slices
1 cup grated Parmesan cheese tea
1 cup chopped fresh parsley tea (leaves and stems), chopped
Other Ingredients:
1 cup of vinegar to take the bitter of eggplants
100 g. grated cheese for sprinkling over the aubergines
300 grams. musarela sliced (optional)
300 grams. sliced ham (optional)
Way of preparing:
Wash the eggplants, cut the stalk, open at noon, at length.
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, across the back.
Place in a bowl the pulp and cubes of eggplant, cover with water, salt and vinegar, let stand for 30 minutes to take the bitter, do the same with the boats (the bark of eggplants) empty drain and set aside.
Place two large pots with water on the fire.
As soon as it boils, pour the first pot, leaving the pulp cooking 20 minutes, or until softened and become transparent.
Drain the eggplant a drain pasta or a sieve, after cooled, squeeze out until all excess water.
In another pan boil so dump the shells of eggplants. Once again boil tell 5 'minutes.
Be careful not to overcook it is too soft, drain and dry well with paper towels. Reserve.
Option II:
If you want you can cut the raw eggplant in half, soaking in brine, then cook with water.
Once cooled, remove the pulp with a spoon of soup.
Mode Prepare the filling:
Saute celery and leek, place a cup of water and cook until soft. Reserve.
In another pan (large) saute the meat with the oil until golden, stirring constantly to avoid burning add the onion, let the fire until wilted, add the celery and leeks without water.
Then add the squash and squares of eggplants already squeezed, then the broth, go mixing with a high cable spoon, until it is a homogeneous mass without water.
Taste the salt, add all other ingredients, leave the fire until it is well done and without any liquid.
Finally add the parsley and grated cheese.
I - Option:
Put quite filling in the halves of eggplant shells, sprinkle with grated cheese on top.
FREEZING:
Place the stuffed eggplants in a large round shape separate from each other to not stick.
Lead to the freezer to freeze until well hard.
Rinse for a zipped bag put the amount you want, or rectangular Tuperware down with lid, placing 2 or 3 in each.
TO THAW A EGGPLANT:
To defrost, remove from freezer the night and go to the refrigerator, place a support underneath to not wet the refrigerator.
Take individual to heat in microwave.
If you want to bake 180 ° C for 15 'to 20' minutes without or with homemade tomato sauce,
If you use tomato sauce put enough grated cheese or mozzarella on top, Serve hot.
III -Option:
Cover the eggplant with a slice of ham and two slices of musarela. Bake gratin.
The):
Garnish the platter with whole lettuce leaves and chili flower, red, green and yellow (optional).
B):
Came with homemade cottage cheese or white rice and watercress salad.
c):
Shredded lettuce salad with tomato, mushroom, pickled shallots, thinly sliced green olives, chopped parsley, and side dish 2 slices of raw or caramelized pineapple.
Homemade curd
Ingredients:
500 g. chopped fresh ricotta into small pieces
200 g. margarine in tablet, cut into pieces
250 ml of boiled milk and hot
1 level tablespoon salt
Way of doing:
Boil the milk in a medium saucepan, throw the margarine pieces and let it melt.
Turn off the heat add the ricotta.
Place half of this mixture in blender, hit by 5'minutos, then go slowly adding the remaining ingredients until finished.
Place the salt, make the beat for more 5'a 10'Minutos or until a very uniform cream without lumps.
Place glass jars with screw-capped or capped Tuperware white, lead to the refrigerator for 12 hours, or until set.
If you want you can change the flavor of the cheese by placing, olives, anchovies, crushed pickes, or spiced baked eggplant or red pepper or fresh herbs, parsley, mint, basil, oregano and chopped choosy.
After the stuffed eggplants without the cheese, you can freeze open.
Place the filled in an aluminum eggplants, with a space between them.
Once frozen, remove the eggplants, go to a plastic bag, place one on top of another puncture the bag to expel air.
If you want you can put in cardboard trays, with two units on top cover with plastic wrap, validity 3 months.
Ingredients:
8 medium eggplants cut in half and hollowed see the picture below
3 fat eggplants peeled and cut into cubes
Filling:
800 grams. of beef (duckling) ground twice
3 tablespoons corn oil
Spices:
3 large onions chopped or grated and drizzling
2 bouillon tablets
3 cloves garlic (if old cored) crushed
1 tablespoon (shallow soup salt
1 tablespoon dried oregano soup
1 tablespoon grated fresh ginger tea
1 cup (tea) shaved celery, cut into thin slices
1 cup (tea) leek cut into thin slices
1 cup grated Parmesan cheese tea
1 cup chopped fresh parsley tea (leaves and stems), chopped
Other Ingredients:
1 cup of vinegar to take the bitter of eggplants
100 g. grated cheese for sprinkling over the aubergines
300 grams. musarela sliced (optional)
300 grams. sliced ham (optional)
Way of preparing:
Wash the eggplants, cut the stalk, open at noon, at length.
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, across the back.
Place in a bowl the pulp and cubes of eggplant, cover with water, salt and vinegar, let stand for 30 minutes to take the bitter, do the same with the boats (the bark of eggplants) empty drain and set aside.
Place two large pots with water on the fire.
As soon as it boils, pour the first pot, leaving the pulp cooking 20 minutes, or until softened and become transparent.
Drain the eggplant a drain pasta or a sieve, after cooled, squeeze out until all excess water.
In another pan boil so dump the shells of eggplants. Once again boil tell 5 'minutes.
Be careful not to overcook it is too soft, drain and dry well with paper towels. Reserve.
Option II:
If you want you can cut the raw eggplant in half, soaking in brine, then cook with water.
Once cooled, remove the pulp with a spoon of soup.
Mode Prepare the filling:
Saute celery and leek, place a cup of water and cook until soft. Reserve.
In another pan (large) saute the meat with the oil until golden, stirring constantly to avoid burning add the onion, let the fire until wilted, add the celery and leeks without water.
Then add the squash and squares of eggplants already squeezed, then the broth, go mixing with a high cable spoon, until it is a homogeneous mass without water.
Taste the salt, add all other ingredients, leave the fire until it is well done and without any liquid.
Finally add the parsley and grated cheese.
I - Option:
Put quite filling in the halves of eggplant shells, sprinkle with grated cheese on top.
FREEZING:
Place the stuffed eggplants in a large round shape separate from each other to not stick.
Lead to the freezer to freeze until well hard.
Rinse for a zipped bag put the amount you want, or rectangular Tuperware down with lid, placing 2 or 3 in each.
TO THAW A EGGPLANT:
To defrost, remove from freezer the night and go to the refrigerator, place a support underneath to not wet the refrigerator.
Take individual to heat in microwave.
If you want to bake 180 ° C for 15 'to 20' minutes without or with homemade tomato sauce,
If you use tomato sauce put enough grated cheese or mozzarella on top, Serve hot.
III -Option:
Cover the eggplant with a slice of ham and two slices of musarela. Bake gratin.
The):
Garnish the platter with whole lettuce leaves and chili flower, red, green and yellow (optional).
B):
Came with homemade cottage cheese or white rice and watercress salad.
c):
Shredded lettuce salad with tomato, mushroom, pickled shallots, thinly sliced green olives, chopped parsley, and side dish 2 slices of raw or caramelized pineapple.
Homemade curd
Ingredients:
500 g. chopped fresh ricotta into small pieces
200 g. margarine in tablet, cut into pieces
250 ml of boiled milk and hot
1 level tablespoon salt
Way of doing:
Boil the milk in a medium saucepan, throw the margarine pieces and let it melt.
Turn off the heat add the ricotta.
Place half of this mixture in blender, hit by 5'minutos, then go slowly adding the remaining ingredients until finished.
Place the salt, make the beat for more 5'a 10'Minutos or until a very uniform cream without lumps.
Place glass jars with screw-capped or capped Tuperware white, lead to the refrigerator for 12 hours, or until set.
If you want you can change the flavor of the cheese by placing, olives, anchovies, crushed pickes, or spiced baked eggplant or red pepper or fresh herbs, parsley, mint, basil, oregano and chopped choosy.
After the stuffed eggplants without the cheese, you can freeze open.
Place the filled in an aluminum eggplants, with a space between them.
Once frozen, remove the eggplants, go to a plastic bag, place one on top of another puncture the bag to expel air.
If you want you can put in cardboard trays, with two units on top cover with plastic wrap, validity 3 months.
sexta-feira, 24 de julho de 2015
Mullet Bunch Pirão, roe and Fruits and Vegetables + fotos
Mullet Bunch Pirão, roe and Fruits and Vegetables
Ingredients:
3 oversize mullet cut into 3 to 4 pieces each finger
Spices:
1 tablespoon (soup) salt or to taste
2 tablespoons (soup) of fresh dill
1 pepper finger girl without seeds and without the chopped ribs
Fruits:
1 large cantaloupe or papaya cut into small pieces
1 big fat pineapple.
6 dwarf bananas cut into pieces of 3 cm empanadas (optional)
Sauce:
10 large ripe tomatoes peeled and chopped without seeds
4 large onions, cut into pieces or grated
2-3 leeks only part of banking thinly sliced
4 celery stalks without the shaved leaves cut into thin slices
½ cup corn oil
1 cup (tea) chopped parsley
½ cup (tea) chopped shallots thinly sliced
1 tablespoon (soup) of fresh grated ginger
2 bay leaves (remove before serving)
For the broth Pirão:
3 fish heads cut in half remove the eyes
3 tails and some fish scraps
3 tomatoes cut into slices
2 small whole carrots
1 large onion, 4 cloves jab India
1 piece of cinnamon stick.
2 branches of celery all
1 garlic pore dark part left over sauce
1 bunch parsley and whole scallions washed
1.5 liters of cold water
1 tablespoon (soup) shallow salt
Other ingredients:
Approximately 300-500 grams. cassava flour
For each 250 ml beaker of liquid put spoon (soup) full of manioc flour.
Wet cassava flour with cold water until it is well soaked
Prepare the way of Mullet:
Wash the pieces of fish in running water.
Season with dill salt and pepper, leave to stand for one (1) hour in the refrigerator, covered with plastic wrap, or cover with Tuperware
In a large, wide saucepan place the oil, celery, leeks and the onions, fry for 5 'minutes.
Add the tomatoes peeled and chopped without seeds.
Cook the sauce until the tomatoes come apart, add the other ingredients that are missing.
If you want to do in two large pans and wide
Distribute mullet a folded side by side so that they are covered with sauce.
Leave cooking over low heat for 15 '20' minutes, then turn the slices carefully to cook the other side for another 15 'minutes.
Prepare the way of Caldo do Pirão:
Make the broth mush before cooking the fish
Place in a pan of water (2 liters) the flaps and the fish head, the raw ingredients that are tomatoes, celery, garlic, pore, tomato, whole onion, parsley, bay leaves and other ingredients.
Leave the fire cooking for 30 'to 45' minutes or until all ingredients are cooked.
Once cooked strain it through a fine sieve, discard what was inside the sieve.
Prepare the way of Pirão:
For each broth cup fish amount of manioc flour 1 teaspoon (soup).
Measure how many cups of broth will mush.
If you need to increase with a little water to complete.
If much left after broth cooked, remove the excess and keep a strained Tuperware with lid in the freezer for another time.
Place in a large pot and large the broth, so come to the boil, add gradually and slowly cassava flour dissolved in broth cold mush, with the aid of a high cable spoon, go stirring up cooking.
If you have difficulty, remove the pan from the heat to mix the cassava flour, then return fire stirring for 20 'minutes, or until it is cooked.
The point is equal to a firm polenta.
If it gets too soft add more cassava flour dissolved in water, return to heat to finish cooking for another 15 'minutes, add the finely chopped parsley.
Serve on a separate platter.
** Once cooled the mush it gets harder **
Note:
The mush has to be well done, if you want you can put a little pepper broth, change the salsa chopped fresh cilantro.
Ovas de tainha crua
Mode of Serving Mullet:
Place the dish one or two slices of mullet, over the sauce.
Across the fish sauce and slices of candied pineapple.
The melon or papaya serve as separate dessert.
If you want you can follow green salad at will, or cooked vegetable.
Caramelar so the pineapple:
Place the pineapple slices in a pan with hot oil, fry for a few minutes pour over enough sugar, leave until caramelar,
Be careful not to overcook the bitter caramel.
Prepare the way of roe (caviar) of Mullet:
Wash the eggs, season with salt only, cut into small pieces.
Skip the flour, beating out the excess.
Fry with oil in a pan and high splashing very, turn and fry the other side.
Use long-handled fork.
+3
Ingredients:
3 oversize mullet cut into 3 to 4 pieces each finger
Spices:
1 tablespoon (soup) salt or to taste
2 tablespoons (soup) of fresh dill
1 pepper finger girl without seeds and without the chopped ribs
Fruits:
1 large cantaloupe or papaya cut into small pieces
1 big fat pineapple.
6 dwarf bananas cut into pieces of 3 cm empanadas (optional)
Sauce:
10 large ripe tomatoes peeled and chopped without seeds
4 large onions, cut into pieces or grated
2-3 leeks only part of banking thinly sliced
4 celery stalks without the shaved leaves cut into thin slices
½ cup corn oil
1 cup (tea) chopped parsley
½ cup (tea) chopped shallots thinly sliced
1 tablespoon (soup) of fresh grated ginger
2 bay leaves (remove before serving)
For the broth Pirão:
3 fish heads cut in half remove the eyes
3 tails and some fish scraps
3 tomatoes cut into slices
2 small whole carrots
1 large onion, 4 cloves jab India
1 piece of cinnamon stick.
2 branches of celery all
1 garlic pore dark part left over sauce
1 bunch parsley and whole scallions washed
1.5 liters of cold water
1 tablespoon (soup) shallow salt
Other ingredients:
Approximately 300-500 grams. cassava flour
For each 250 ml beaker of liquid put spoon (soup) full of manioc flour.
Wet cassava flour with cold water until it is well soaked
Prepare the way of Mullet:
Wash the pieces of fish in running water.
Season with dill salt and pepper, leave to stand for one (1) hour in the refrigerator, covered with plastic wrap, or cover with Tuperware
In a large, wide saucepan place the oil, celery, leeks and the onions, fry for 5 'minutes.
Add the tomatoes peeled and chopped without seeds.
Cook the sauce until the tomatoes come apart, add the other ingredients that are missing.
If you want to do in two large pans and wide
Distribute mullet a folded side by side so that they are covered with sauce.
Leave cooking over low heat for 15 '20' minutes, then turn the slices carefully to cook the other side for another 15 'minutes.
Prepare the way of Caldo do Pirão:
Make the broth mush before cooking the fish
Place in a pan of water (2 liters) the flaps and the fish head, the raw ingredients that are tomatoes, celery, garlic, pore, tomato, whole onion, parsley, bay leaves and other ingredients.
Leave the fire cooking for 30 'to 45' minutes or until all ingredients are cooked.
Once cooked strain it through a fine sieve, discard what was inside the sieve.
Prepare the way of Pirão:
For each broth cup fish amount of manioc flour 1 teaspoon (soup).
Measure how many cups of broth will mush.
If you need to increase with a little water to complete.
If much left after broth cooked, remove the excess and keep a strained Tuperware with lid in the freezer for another time.
Place in a large pot and large the broth, so come to the boil, add gradually and slowly cassava flour dissolved in broth cold mush, with the aid of a high cable spoon, go stirring up cooking.
If you have difficulty, remove the pan from the heat to mix the cassava flour, then return fire stirring for 20 'minutes, or until it is cooked.
The point is equal to a firm polenta.
If it gets too soft add more cassava flour dissolved in water, return to heat to finish cooking for another 15 'minutes, add the finely chopped parsley.
Serve on a separate platter.
** Once cooled the mush it gets harder **
Note:
The mush has to be well done, if you want you can put a little pepper broth, change the salsa chopped fresh cilantro.
Mode of Serving Mullet:
Place the dish one or two slices of mullet, over the sauce.
Across the fish sauce and slices of candied pineapple.
The melon or papaya serve as separate dessert.
If you want you can follow green salad at will, or cooked vegetable.
Caramelar so the pineapple:
Place the pineapple slices in a pan with hot oil, fry for a few minutes pour over enough sugar, leave until caramelar,
Be careful not to overcook the bitter caramel.
Prepare the way of roe (caviar) of Mullet:
Wash the eggs, season with salt only, cut into small pieces.
Skip the flour, beating out the excess.
Fry with oil in a pan and high splashing very, turn and fry the other side.
Use long-handled fork.
+3
quarta-feira, 8 de julho de 2015
Secret To Making eggs Wire + Photo Mini -bule
Secret To Making eggs Wire + Photo Mini -bule
Ingredients:
36 great gems of farm egg (white)
Does not serve dark eggshell which changes the color of the wires eggs, pumpkin is color and not yellow egg color that's right.
Syrup:
1 kilo of sugar
1 liter of cold water
Prepare the syrup so:
Thoroughly mix the sugar with the water out of the fire.
After mixing and bring to medium heat until the point of thick syrup, ie, a little less firm wire point.
Prepare the way of Gems:
I - Secret
Move the gems by large sieve without scraping, either inside or outside the screen.
The residue that remains on screen background is egg skin of the strong smell, if you shave in or out leads to skin together.
* To sift right yolks *, stick after hitting the sieve into the bowl shaking several times. NUINCA SHAVE.
Place the sifted yolks into the small pot of (three) 3 nozzles (own to make eggs wires).
II - THE BIG SECRET:
When you pour the egg yolks in syrup (see above point).
*** The great secret is to put the three (3) bulinho nozzles (see photo) very close to the syrup (one centimeter in height) between the syrup and egg yolks ***.
** The higher you put the nozzles, but likely to "not work".
It is harmful break the eggs wires after it's done.
Putting right so the yolks in syrup:
The pan should be low and very wide, slightly higher than the pan.
To recap:
The point of the syrup is about a little less thick wire point.
When the syrup is too thick add a little "hot water" gradually and slowly until it reaches the right spot, without stirring, just shake the pan.
Place the egg yolks in mini-pot of three (3) rings, pour the syrup, giving 4 turns.
Leave the yolks in heat for 1 'to 2' minutes, until they are cooked. The gems change color.
Take with a slotted spoon carefully.
Pass the eggs wires to the rack, do not throw water over it breaks, just wet your fingers in cold water, espirando (playing) type holy water.
Repeat the operation of the four laps to finish all the gems.
Go making the eggs yarn layers on top of each other in the drainer without stirring. Where splashing (playing) with the cold finger tip between the layers.
REMEMBER THE SYRUP HEIGHT WITH GEMS is one centimeter.
Note:
When do the first time, divide the recipe in three (3) parts.
If you do not get it right the first time, do not give up.
Do it again carefully you will hit.
Good Luck.
III - Secret
The great secret is to remove with dampened brush the sugar that was on the edge of the pan.
Pass the brush, washing, ironing, washing, and every time wipe the brush to not drip water into the syrup.
Save the wires eggs in the refrigerator.
Ingredients:
36 great gems of farm egg (white)
Does not serve dark eggshell which changes the color of the wires eggs, pumpkin is color and not yellow egg color that's right.
Syrup:
1 kilo of sugar
1 liter of cold water
Prepare the syrup so:
Thoroughly mix the sugar with the water out of the fire.
After mixing and bring to medium heat until the point of thick syrup, ie, a little less firm wire point.
Prepare the way of Gems:
I - Secret
Move the gems by large sieve without scraping, either inside or outside the screen.
The residue that remains on screen background is egg skin of the strong smell, if you shave in or out leads to skin together.
* To sift right yolks *, stick after hitting the sieve into the bowl shaking several times. NUINCA SHAVE.
Place the sifted yolks into the small pot of (three) 3 nozzles (own to make eggs wires).
II - THE BIG SECRET:
When you pour the egg yolks in syrup (see above point).
*** The great secret is to put the three (3) bulinho nozzles (see photo) very close to the syrup (one centimeter in height) between the syrup and egg yolks ***.
** The higher you put the nozzles, but likely to "not work".
It is harmful break the eggs wires after it's done.
Putting right so the yolks in syrup:
The pan should be low and very wide, slightly higher than the pan.
To recap:
The point of the syrup is about a little less thick wire point.
When the syrup is too thick add a little "hot water" gradually and slowly until it reaches the right spot, without stirring, just shake the pan.
Place the egg yolks in mini-pot of three (3) rings, pour the syrup, giving 4 turns.
Leave the yolks in heat for 1 'to 2' minutes, until they are cooked. The gems change color.
Take with a slotted spoon carefully.
Pass the eggs wires to the rack, do not throw water over it breaks, just wet your fingers in cold water, espirando (playing) type holy water.
Repeat the operation of the four laps to finish all the gems.
Go making the eggs yarn layers on top of each other in the drainer without stirring. Where splashing (playing) with the cold finger tip between the layers.
REMEMBER THE SYRUP HEIGHT WITH GEMS is one centimeter.
Note:
When do the first time, divide the recipe in three (3) parts.
If you do not get it right the first time, do not give up.
Do it again carefully you will hit.
Good Luck.
III - Secret
The great secret is to remove with dampened brush the sugar that was on the edge of the pan.
Pass the brush, washing, ironing, washing, and every time wipe the brush to not drip water into the syrup.
Save the wires eggs in the refrigerator.
terça-feira, 7 de julho de 2015
C a r d p i will o - A r r z Rectified
C a r d p i will o - A r r z Rectified
Arabic rice - with lentils - fried onions, came with lettuce, tomato ;.
Armenian rice - rice with Angel pasta and chickpeas, chicory
Rice Meat Drought and Cameroon - serve with lettuce, tomato, onion, palm.
Rice with various fruits - raisins, cashew nuts, ham, olives.
Coconut rice and coconut milk - came with baked or grilled fish.
Rice with lentil fruits and vegetables - accompanies roast beef and salad.
Rice with squid and tomato sauce - accompanies grilled fish, salad.
Rice with raisins and almonds - accompanies any roasted or grilled
Rice with raisins and mint, accompanies poultry, baked or grilled pork.
Rice with raisins and chopped parsley - accompanies any duck, baked peru
Rice with Pequi - Comes chicken, duck, Peru baked into pieces.
Cuban rice - with eggs, fruit and salad crua- accompanies roast beef.
Baked rice - milk with eggs, grated cheese, peas, various vegetables.
Simple restaurant rice - serve with fish, meat, poultry
Moroccan rice - Snuba, almond, cashew nuts, ground beef, gizzard, chicken breast.
Rice with curd - accompanies kebab in the oven and watercress, lettuce, tomato.
Simple pressure rice cooker - accompanies any dish
Thai rice - cashew nuts, ham, eggs, pineapple, coconut, served in the pineapple shell.
South Drover rice - beef jerky, sausage, sausage, fresh herbs.
Turkish rice with angel hair pasta or noodles type rice.
Florentine rice - with squid, corn, carrots, peas, mushrooms, fish broth and grated cheese.
Brown rice - with bacon cream, egg - accompanies fried steak.
Venice rice - broccoli, bacon, ham, mozzarella, cottage cheese;
Rice with raisins, nuts, corn, green peas, parsley, mushrooms.
Oven rice with fish stock and scallops (mussels) cooked fish.
Risotto with Champignon - accompanies roast chicken pieces salad.
Risotto with chicken thighs - accompanies cooked vegetables salad and raw.
Risotto with pine nuts and raisins - came with vegetables roast beef and vegetables,
Risotto of Spain - chicken, vegetables, sausage, sirloin, rib, sausage, ribs and tail.
Shrimp risotto and lagostim- accompanies fish or roasted chicken, salad
Crab risotto with fried or baked fish, tomato salad, lettuce.
Risotto of dried meat and sausage - accompanies watercress salad, escarole, etc.
Rabbit risotto with tomato sauce - came with arugula, peppers
Chicken risotto with vegetables from Tuninha - lettuce, tomato, hearts of palm.
Chicken risotto with tomatoes, onions, peas, carrots and salad to taste
Walnut risotto (optional), then sniff. onion, grated garlic and cheese - came with salad
Risotto with pequi, chicken, tomato, onion chopped chicory follows.
Risotto with lupine - accompanies roast chicken, chopped cabbage salad.
Risotto with clams, mushrooms, onion, parsley with tomato sauce - Accompanies roasted fish
Risotto of dried mushrooms (Italian), soaking use water sauce, scratching the strainer paper Sauté with onion, garlic, broth.
Arabic rice - with lentils - fried onions, came with lettuce, tomato ;.
Armenian rice - rice with Angel pasta and chickpeas, chicory
Rice Meat Drought and Cameroon - serve with lettuce, tomato, onion, palm.
Rice with various fruits - raisins, cashew nuts, ham, olives.
Coconut rice and coconut milk - came with baked or grilled fish.
Rice with lentil fruits and vegetables - accompanies roast beef and salad.
Rice with squid and tomato sauce - accompanies grilled fish, salad.
Rice with raisins and almonds - accompanies any roasted or grilled
Rice with raisins and mint, accompanies poultry, baked or grilled pork.
Rice with raisins and chopped parsley - accompanies any duck, baked peru
Rice with Pequi - Comes chicken, duck, Peru baked into pieces.
Cuban rice - with eggs, fruit and salad crua- accompanies roast beef.
Baked rice - milk with eggs, grated cheese, peas, various vegetables.
Simple restaurant rice - serve with fish, meat, poultry
Moroccan rice - Snuba, almond, cashew nuts, ground beef, gizzard, chicken breast.
Rice with curd - accompanies kebab in the oven and watercress, lettuce, tomato.
Simple pressure rice cooker - accompanies any dish
Thai rice - cashew nuts, ham, eggs, pineapple, coconut, served in the pineapple shell.
South Drover rice - beef jerky, sausage, sausage, fresh herbs.
Turkish rice with angel hair pasta or noodles type rice.
Florentine rice - with squid, corn, carrots, peas, mushrooms, fish broth and grated cheese.
Brown rice - with bacon cream, egg - accompanies fried steak.
Venice rice - broccoli, bacon, ham, mozzarella, cottage cheese;
Rice with raisins, nuts, corn, green peas, parsley, mushrooms.
Oven rice with fish stock and scallops (mussels) cooked fish.
Risotto with Champignon - accompanies roast chicken pieces salad.
Risotto with chicken thighs - accompanies cooked vegetables salad and raw.
Risotto with pine nuts and raisins - came with vegetables roast beef and vegetables,
Risotto of Spain - chicken, vegetables, sausage, sirloin, rib, sausage, ribs and tail.
Shrimp risotto and lagostim- accompanies fish or roasted chicken, salad
Crab risotto with fried or baked fish, tomato salad, lettuce.
Risotto of dried meat and sausage - accompanies watercress salad, escarole, etc.
Rabbit risotto with tomato sauce - came with arugula, peppers
Chicken risotto with vegetables from Tuninha - lettuce, tomato, hearts of palm.
Chicken risotto with tomatoes, onions, peas, carrots and salad to taste
Walnut risotto (optional), then sniff. onion, grated garlic and cheese - came with salad
Risotto with pequi, chicken, tomato, onion chopped chicory follows.
Risotto with lupine - accompanies roast chicken, chopped cabbage salad.
Risotto with clams, mushrooms, onion, parsley with tomato sauce - Accompanies roasted fish
Risotto of dried mushrooms (Italian), soaking use water sauce, scratching the strainer paper Sauté with onion, garlic, broth.
segunda-feira, 6 de julho de 2015
Beef salad (muscle) + Photo
Beef salad (muscle) + Photo
Ingredients:
½ kilo of cooked muscle cut into small pieces
2 to 3 liters of water
Other Ingredients:
3 large onions cut into small pieces (washed)
1 cup (tea) tight finely chopped parsley
½ cup (tea) green onions cut into rodelinhas
Spices:
1 tablespoon (soup) shallow salt
½ cup red wine vinegar or white vinegar
2-3 tablespoons (olive oil
½ pepper lady's finger, seeded and without the white ribs (optional).
You can change the pepper finger girl, on the other on your taste.
By Heart:
1 cup of purple olives with pits
1 tomato cut into thin strips seeded
1 iceberg lettuce crumb cut very thin
Way of preparing:
Place the pieces of muscle covered in a pressure cooker with two fingers above water, bring to fire, so let the boil for 20 'to 30' minutes.
Allow to cool before opening the pressure cooker, if the meat is still hard, go back and do the same procedure.
With the broth is left of muscle, put salt to taste, sparingly and sprinkle parmesan cheese on top, place for each person a noodle roll haired angel. break before cooking, stir well, so the pasta does not stick the wires. It takes ½ liter of water per person.
First serve the soup, then the meat salad.
½ kilo of cooked muscle cut into small pieces
2 to 3 liters of water
Other Ingredients:
3 large onions cut into small pieces (washed)
1 cup (tea) tight finely chopped parsley
½ cup (tea) green onions cut into rodelinhas
Spices:
1 tablespoon (soup) shallow salt
½ cup red wine vinegar or white vinegar
2-3 tablespoons (olive oil
½ pepper lady's finger, seeded and without the white ribs (optional).
You can change the pepper finger girl, on the other on your taste.
By Heart:
1 cup of purple olives with pits
1 tomato cut into thin strips seeded
1 iceberg lettuce crumb cut very thin
Way of preparing:
Place the pieces of muscle covered in a pressure cooker with two fingers above water, bring to fire, so let the boil for 20 'to 30' minutes.
Allow to cool before opening the pressure cooker, if the meat is still hard, go back and do the same procedure.
With the broth is left of muscle, put salt to taste, sparingly and sprinkle parmesan cheese on top, place for each person a noodle roll haired angel. break before cooking, stir well, so the pasta does not stick the wires. It takes ½ liter of water per person.
First serve the soup, then the meat salad.
quarta-feira, 1 de julho de 2015
Attenzione Per Dipendente o disoccupati di Who
Attenzione Per Dipendente o disoccupati di Who
Alcuni Cura per cortesia
** Per chi lavora nel ramo pasticceria o ristorante **
1. Tenere i capelli (per chi ha i capelli lunghi) con tappo
adatto alla cottura e arrestati, questo è per gli uomini e le donne.
2. unghie tagliate e pulite, senza smalto.
3.Avental impeccabile, e gli abiti sotto troppo, pantaloni, camicia
e altri.
3 Solo per le donne:
Cambiando loro o affondare o tampone assorbente, ogni 3 ore.
4. Non utilizzare forte odore deodorante.
5. Non graffiare i capelli o giocare all'indietro, e le unghie sporche, è la mancanza di istruzione e di igiene.
6. Utilizzare guanti per maneggiare il cibo.
7. Lavarsi accuratamente le mani, non secchi sulla carta da cucina o asciugamani di carta, utilizzare asciugamano piccolo separata.
8.Lavar ogni panni giorno piatti, asciugamani e grembiuli non lasciare bagnato (crea funghi).
9.Não spostare di massa o altro cibo con la mano senza essere con i guanti usa e getta.
10. Non usare il legno o un cucchiaio di legno, è proibito dalla legge, l'uso di silicone.
11. Non parlare per il cibo.
12. Posizionare la maschera usa e getta (mentoniera).
13. Non indossare il trucco, appeso orecchini ecc
14. Indossare scarpe e calzini puliti, deodorare interno (umidità) di talco (entrambi). Mettete ad asciugare al sole.
15. non si presenta al lavoro con pancia o Barrigona fuori, non siete su una spiaggia, si sa come usare vestiti e scarpe adeguate per ogni posto.
Alcuni Cura per cortesia
** Per chi lavora nel ramo pasticceria o ristorante **
1. Tenere i capelli (per chi ha i capelli lunghi) con tappo
adatto alla cottura e arrestati, questo è per gli uomini e le donne.
2. unghie tagliate e pulite, senza smalto.
3.Avental impeccabile, e gli abiti sotto troppo, pantaloni, camicia
e altri.
3 Solo per le donne:
Cambiando loro o affondare o tampone assorbente, ogni 3 ore.
4. Non utilizzare forte odore deodorante.
5. Non graffiare i capelli o giocare all'indietro, e le unghie sporche, è la mancanza di istruzione e di igiene.
6. Utilizzare guanti per maneggiare il cibo.
7. Lavarsi accuratamente le mani, non secchi sulla carta da cucina o asciugamani di carta, utilizzare asciugamano piccolo separata.
8.Lavar ogni panni giorno piatti, asciugamani e grembiuli non lasciare bagnato (crea funghi).
9.Não spostare di massa o altro cibo con la mano senza essere con i guanti usa e getta.
10. Non usare il legno o un cucchiaio di legno, è proibito dalla legge, l'uso di silicone.
11. Non parlare per il cibo.
12. Posizionare la maschera usa e getta (mentoniera).
13. Non indossare il trucco, appeso orecchini ecc
14. Indossare scarpe e calzini puliti, deodorare interno (umidità) di talco (entrambi). Mettete ad asciugare al sole.
15. non si presenta al lavoro con pancia o Barrigona fuori, non siete su una spiaggia, si sa come usare vestiti e scarpe adeguate per ogni posto.
Warning To Who's Employee or Unemployed
Warning To Who's Employee or Unemployed
Some Care to toiletries
** For Who Works in confectionery branch or Restaurant **
1. Hold the hair (for those who have long hair) using cap
suitable for cooking and arrested, this is for men and women.
2. nails trimmed and clean, without enamel.
3.Avental impeccable, and the clothes underneath too, pants, shirt
and others.
3rd Only for women:
Changing their absorbent or sink or buffer, every 3 hours.
4. Do not use strong-smelling deodorant.
5. Do not scratch your hair or play backwards, and dirty nails, is lack of education, and hygiene.
6. Use gloves to handle food.
7. Wash your hands thoroughly, not dry on kitchen towel or paper towels, use separate small towel.
8.Lavar every day cloths dishes, towels and aprons not leave wet (creates fungi).
9.Não move mass or other food with the hand without being with disposable gloves.
10. Do not use wood or wooden spoon, is prohibited by law, use of silicone.
11. Do not talk over food.
12. Place the disposable mask (mouth guard).
13. Do not wear makeup, hanging earrings etc.
14. Wear shoes and socks clean, deodorize inside (moisture) with talc (both). Put to dry in the sun.
15. Do not show up at work with belly or Barrigona out, you are not on a beach, know how to use clothes and proper shoes for each place.
Some Care to toiletries
** For Who Works in confectionery branch or Restaurant **
1. Hold the hair (for those who have long hair) using cap
suitable for cooking and arrested, this is for men and women.
2. nails trimmed and clean, without enamel.
3.Avental impeccable, and the clothes underneath too, pants, shirt
and others.
3rd Only for women:
Changing their absorbent or sink or buffer, every 3 hours.
4. Do not use strong-smelling deodorant.
5. Do not scratch your hair or play backwards, and dirty nails, is lack of education, and hygiene.
6. Use gloves to handle food.
7. Wash your hands thoroughly, not dry on kitchen towel or paper towels, use separate small towel.
8.Lavar every day cloths dishes, towels and aprons not leave wet (creates fungi).
9.Não move mass or other food with the hand without being with disposable gloves.
10. Do not use wood or wooden spoon, is prohibited by law, use of silicone.
11. Do not talk over food.
12. Place the disposable mask (mouth guard).
13. Do not wear makeup, hanging earrings etc.
14. Wear shoes and socks clean, deodorize inside (moisture) with talc (both). Put to dry in the sun.
15. Do not show up at work with belly or Barrigona out, you are not on a beach, know how to use clothes and proper shoes for each place.
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