Kuke cookie or Cuke - The Great Secret

Kuke cookie or Cuke - The Great Secret
Ingredients:
2 cups (tea) caster sugar
2 cups (tea) brown sugar
2 cups (tea) butter does not serve margarine
2 cups (tea) of wheat flour
5 cups (tea) thick oatmeal (hitting the blender)
4 eggs
2 tablespoons (soup) of vanilla extract
2 tablespoons (soup) of chemical baking powder
2 tablespoons (soup) of baking soda dissolved in a little milk.

Other Ingredients:
3 cups (tea) chopped walnuts coarsely
1 kilo of chopped semisweet chocolate diced

I - Step:
Way of preparing:

Hit the little oats in a blender.
It serves industrialized oat flour is mixed with some other flours. To reserve.
Prepare the dough mode:
Hit the mixer refined sugar with brown sugar, butter.
After well beaten add the 4 eggs one at a time, until it becomes a cream.
Stop the mixer and beat on hand the remaining ingredients.
Add the flour alternating with oats gradually and slowly until finished.
Add the baking powder and baking soda then the chopped walnuts then the chopped chocolate.
Baking mode:
Preheated 200 ° C oven for 10 'minutes until lightly blushing.

Careful not to overcook.

Roasting pan is greased and over waxed paper.

Make balls a well away from the other, why when roasting it spreads.
Then roast it splits up.

Allow to cool well before packing.

I do the packaging bag and transparent cellophane, the desired size.

Put 300 grams. biscuit or ½ kilo, can make up to 100 or 200 grams.
If you can put in boxes with transparent lid.

3.5 kilogram mass give 350 cukes 10 grams.
3.5 mass kilo give 70 cukes 50 grams.
And so on.
Note:

You can write Kuke or Cuke, the two names are right.

The BIG SECRET
Cracker up was a big secret.
Until only employee who knew the secret recipe, not liking the boss of the procedure, which was paying less and forced to work harder, he decided to spend the big secret.

Merry Christmas

I wish all my friends and family one Christmas full of Health, Joy, Hope, Faith, Success, Love, Peace and Prosperity,
May God enlighten and bless your life, from the head to the toes.
Merry Christmas ; that your desk is full of everything you and your family enjoy.
I hope my recipes are successfully made and they like to all who are visiting my blogs.

Entry - False Pineapple

Entry - False Pineapple

Ingredients:

Pate four cheeses

500 g. fresh ricotta mixed with fork
300 grams. grated provolone
100 g. grated Parmesan cheese
1 cup cream cheese or
1 box of cream cheese and half cheese (small)

Spices:

1 cup (tea) of grated onion and squeezed
1 teaspoon (tsp) black pepper or spicy paprika
2 tablespoons (soup) of chopped parsley well
1 pinch of salt

Other Ingredients:

½ cup (tea) of chopped green olives and drizzling
2 tablespoons (soup) of ground nuts (optional)
2 tablespoons (soup) of chopped salted pistachios and kid (optional)
1 large whole pineapple crown

Way of preparing:

Mix the mashed ricotta, provolone cheese with grated Parmesan cheese and add the cheese gradually, to give alloy pate.

After all thoroughly mixed, add the spices, onion and chopped parsley, salt, spicy paprika, and lastly the drizzling chopped olives, the ground nuts and good kid chopped pistachios.

Mounting the way of false pineapple:

With the mass of pate, imitating a pineapple, look molding by hand, in a round stainless plate, or crystal, until the fruit shape.

The base should be wide and then go tapering

Cut out several balls of pineapple peel (nodes or eye pineapple).

Place the balls on pate, imitating the pineapple, with a distance of 1 cm between each ball.

Once ready, stick on a pineapple crown, push a little to be very stiff, not out of place.

Place entire lettuce leaves around the pate, over the grated carrot lettuce.
Spread halves black olives, i.e. (pitted) overturned .virada down.

Serve as a first course, with salt-round wafer or very small toastie.

Tender to California almond + Farofa

Tender to California almond + Farofa
Ingredients:
1 Tension 2 kilos smoked
Other Ingredients:
1 cup dry white wine
1 cup pineapple syrup
1 orange juice
½ cup honey or Karo syrup or
1 cup (tea) carnations India about

Stewed Fruit:

10 pineapple jam slices in syrup drained
10 peach compote halves in syrup drained
10 prunes in syrup without drained lumps
10 figs in whole stewed in syrup drained
04 apples peeled sliced ​​precooked slices (optional)
1 medium glass cherries in syrup drained
Place half cherry in center of each pineapple slice, or half a plum

Way of preparing:
With a knife scratch the bottom tend to form diamond, at the crossing of the risks, put a clove.
To facilitate the risk of tender.
Take a risk in half way down, do so tend to form in four parts.
After scratching the parts becomes so that it is at a distance of two centimeters lozenges. If you do not practice squares. The important thing is to scratch the thick skin of the tender so that it can get the syrup of orange juice with pineapple syrup and dry white wine.
Brush the tender on the outside with honey or Karo syrup or

Take the average pre-heated oven 160 ° C for 40 'minutes
for each kilogram, turn halfway through cooking.

While in the oven, basting go with the wine mixed with the syrup of pineapple and orange juice, equal parts.
After the tender roast put on a platter, garnish with
fruit jams.
For Christmas and New Year:

Place a cup of (tea) caramel chestnut.
1 cup nuts without the shells
Seedless raisins
If you want to serve with manioc flour.
Farofa Almonds
Ingredients:

150 grams. ground almonds with or without skin
100 g. butter, margarine or oil does not serve
1 large grated onion, washed and squeezed
1 cup (tea) of chopped parsley to the stem
2 cups (tea) of crushed crackers
1 or ½ cup seedless raisins
Salt and pepper to taste

Way of preparing:
Fry the onion in butter, add the almond flour, mixed with the biscuit flour, mix well.
Add the raisins and the chopped parsley, salt to taste
If you can put a little pepper.
Decoration:
Place the crumbs on a platter and garnish with sliced ​​almonds,

Tip To Christmas Day 2015

Tip To Christmas Day 2015

1 - Stroganoff beef or lobster, shrimp, cod, chicken and other birds.
2 - Strogonoff of Antoinette is almost equal to the difference is that I add Funghi Porcini dried 2-5% of the weight of the meat.
3 - shrimp or chicken in Pumpkin with cream cheese.
4 - roasted leg of lamb with vegetables mashed mandiquinha
5 - Salmon balls with fruit or salmon into pieces of Claudia with white sauce, mushrooms and other
6 - cod with chickpeas, mushrooms, black olives capers, parsley.
7 - Fernando Cod placed with cooked vegetables + sauce vinaigrette.
7th Violet Cod, shredded with parsley, onions chopped capers
8 - chicken risotto or duck, Peru, quail, partridge, rabbit etc,
9 - pheasant with chestnut puree or applesauce
10 - grilled or baked sea bass with potatoes and other vegetables, or oven with tomatoes, onions, peppers 3 different colors
10ª- robalho Stew with coconut milk,
11 - Polenta with polasto (over-thighs) with tomato sauce
12 - Pasta with pesto sauce, or polpetas 13 - Mixed Paella
14 - Risotto with seafood
15 - Risotto with four cheeses and artichoke background
16 - Roast duck with mashed parsnip
17 - Duck pieces with vegetables and
17th roast duck with orange and cherry, or grilled pineapple
18 - roast suckling pig, lamb and roast kid
19 - beef BBQ
20 - Mixed Barbecue: meat, chicken, sausage, vegetables
21 - Painted roast with salt bed, or fish you prefer.
22 - Lazanha with white sauce and sauce with meat
23 - large Polpetones stuffed with cheese
24 -Follow-up: Quibe oven with eggplant pâté and chickpeas
25 -Follow-up: Eggplant roasted peppers with 3 colors, nuts, raisins etc.
25th Eggplant stuffed with meat.
26 - Roast Turkey (stuffed) decorated with fruit compote.
27 - Sliced ​​turkey breast with cream cheese
28 - turkey breast with fresh fruit, make balls
29 - Chester roasted whole with manioc flour with fruits
30 - Chester baked by the open coast, with applesauce or nuts
Look in my blogs other income from January until November 2015.
Sweet and Savory Dishes:
Also, pies, bread pudding, trifle, cream, ice cream. cake and others.
If you do not like any of them see in my blogs other income.
My suggestion for lunch is a simple dessert
English soup or ice cream cake, are all in my blogs (baudanonna.blogspot.com).
Good luck - Success
*** On Christmas Day a big hug tight to all family members and friends they are expecting. ***
Remember was found that maybe next Christmas you can not give a hug, why someone is gone and only got to miss.
Each chooses according to your pocket.
See more recipes in my blogs (baudanonna.blogspot.com).

List Cod and Other Fish, Crustaceans

List Cod and Other Fish, Crustaceans
Cod:
1 cod - shredded with white sauce, provolone cheese, mushrooms etc.
2 Cod - with Pesto sauce with parsley, basil, nuts, olive oil, onion
3 Cod - shredded cod salad with chickpeas, parsley, finely chopped onion, olive oil, capers, green olives, mushrooms garnish with cherry tomatoes.
4 Bacalhau (codfish) Portuguese, with tronchuda cabbage, whole potatoes and onions, purple whole gde olives, boiled eggs cut in half with slices decorating or basket of tomatoes, in black olives and parsley
5 Cod - Porto with vegetables: potatoes, sweet potatoes, cassava, ear pod corn cut into slices carrots, cauliflower, broccoli, eggplant, peas pie, chayote, yams, ripe pumpkin, zucchini, cabbage, palm, black olives , Portuguese olive oil. Serve sauce vinaigrette will in bowls.
6 Cod - shredded cod salad, soaked (raw) with plenty of onion, parsley, capers and green chives, seasoning to taste
7 Cod - with white sauce and coconut milk powder, chopped parsley.
8 Cod -of oven with potatoes and onions, sliced ​​mozzarella on top
9 Cod - codfish balls with potatoes, parsley grated cheese
10 Cod - put cooked and grilled cod drizzled with olive oil, mixed salad of potatoes, carrots, chayote, boiled eggs, hearts of palm, olives.
11 Cod - rice with cod or cod risotto more palm.
12 Cod - lined the pumpkin with cream cheese, Braised Cod with tomato sauce, onion, parsley seasoning to taste coconut milk
Cod is not the name of the fish is the salting process some types of fish
Other Fish
11 fish - fish fillets cation or any other, with coconut milk
12 fish - baked fish put in chilli sauce, onion tomato
13 Fish - will hake fried calamari, accompanies cooked vegetables
14 fish - baked or broiled fish with fish sauce
15 Fish - salmon with strawberry sauce
16 Fish - sea bass with bechamel sauce and capers and mushrooms
17 Fish - sea bass with sauce smoke fish with mango slices and marbles
fruit: melon, watermelon, apple, pear, papaya etc.
18 fish - grilled mullet with vegetables: broccoli, carrots, hearts of palm, olives
black potato, boiled eggs etc.
19 Fish will fried calamari (passed in flour, then in beaten eggs) fry dry with paper towel with fresh melted cheese on top, accompanied by boiled carrot cut trasversal with rosé sauce
20 Fish - cation stroganoff with mushrooms etc.
21 Fish - Golden roasted whole, with a sauce of peppers, onions, tomatoes, celery, leek.
22 Fish - Golden roasted, stuffed with tuna, peas, grated cheese etc.
23 Fish - Fish Marinated cation, with carrots, celery and peppers in colors into strips. Onion slices, capers, olive oil 1 cup vinegar other.
24 Fish - fish risotto without bones (cation)
25 Fish - hake will fried calamari with white sauce, cheese and mushrooms
26 Fish - Mullet stuffed with tuna or shrimp, asparagus accompanies
27 fish - walleye on the tile, with herbs
28 Fish Fish stew into pieces and seafood
29 Fish - the Bahian fish stew.
30 Fish - smoked broth, made with head, tail, bones, serves for soup
or mush, you can also use to make white sauce
31 Fish - painted roast then spread toasted almonds on top.
32 Fish - the squash with tomato sauce and cream cheese (cacao)
33 Fish - slices of mullet stewed with onions, tomatoes, parsley and mush
34 Fish - Postas of anchovies with red pepper and tomato sauce
coconut milk.
Shrimp:
01 Shrimp - the squash with tomato sauce and cheese catupiry
02 Shrimp - stuffed with cream cheese
03 Shrimp - covered with tomato sauce with cheese
04 shrimp- shrimp skewer with mozzarella cheese pieces
05 Shrimp - large fried in corn oil
06 Shrimp - shrimp risotto with mushrooms etc.
07 Shrimp - Shrimp Stroganoff
08 Shrimp shrimp mayonnaise and other ingredients
09 Shrimp Shrimp skewer with fruits
10 Shrimp shrimp pie with palm or mushroom
Lobster:
01 Lobster - lobster salad with housing
02 Lobster - Four Cheeses
03 Lobster - with sauce court bouillon
04 Lobster - lobster stuffed
05 Lobster - with pinholes, ground almonds with artichokes fund
06 Lobster - the squash with tomato sauce and cheese catupiry
06 Crawfish - the same way as lobster
Squid:
01 - Squid - in fried rings, appetizers
02 - Squid - empanadas
03 - Squid - with tomato sauce and mushrooms
04 - Squid - risotto with mushrooms
05 - Squid - stuffed with shrimp, and kami kama
06 - Squid - four cheeses
07 - Stuffed squid with boiled manioc flour in tomato sauce
Others:
01 - cone stuffed with crab sautéed crab, tomato onion, parsley and green onions and other seasonings to taste
02 - Soft Siri
03 - Kani Kama- salad with mango grape italy, walnuts, mayonnaise etc.
04 - Escargots soup with vegetables
05 - kebabs Escargots

Grilled salmon, stew and other IV Options

Grilled salmon, stew and other IV Options

Ingredients:

½ kilo of fish (salmon) cut into files or
painted, whiting, sole, sea bass or fish you prefer

Seasoning:

1 teaspoon (tsp) salt,
1 teaspoon (tsp) grated ginger
1 tablespoon (soup) pepper sauce
"Never put garlic that takes away the taste of the fish"

Other Ingredients
1 tbsp (tablespoons) butter 1 tablespoon oil
2 tablespoons (soup) of capers
½ cup (tea) of chopped parsley with stems
½ cup (tea) green onions cut into rodelinhas
2 tablespoons chopped fresh mint

How to prepare the fish:

Season the fish with salt and ginger and chili sauce.

I - Option:
In a nonstick skillet or on a griddle grilling the salmon fillets with the skin of the two equal sides.

In another pan heat the butter add the capers,
fry for 30 seconds.

II - Option:
* Do not put salt and no seasoning on the fish. *
In a large roasting pan to make a thick salt bed as follows:
Place on baking sheet 1 (one) cm of coarse salt, over a piece of whole salmon.
Cover the fish with the remaining coarse salt.
The total coarse salt is 1 kilo.
III - Option:
Make a sauce with onion, 1 leek, 5 tomatoes peeled and seeded, 1 red pepper, 1 yellow and ½ green pepper.
After the ready sauce, add 1 cup chopped parsley before serving and sprinkle green onions cut into thin slices.
Cook the salmon in the sauce until it is fully cooked
IV - Option:
Stew Salmon:
Place a pan of each ingredient a layer below.
Interspersed with the salmon and finally 1 glass coconut milk
500 ml to 1 liter.
Leave on low heat until everything is well cooked.
Ingredients of the stew:
1 large onion cut into thin slices, 1 red pepper, thinly sliced, do the same with 1 yellow pepper and one green.
If you can put 1 leek white part only, cut into thin slices and ½ cup of corn oil.
If you can put 1 tablespoon palm oil, it is (optional)

Mashed Manioc:
½ kilo of Peruvian cuisine and passed through the wringer.
½ cup of cow milk or cream
1 tablespoon (soup) of butter or margarine
1 teaspoon (tsp) salt

2 liters of water to cook the cassava
How to Prepare the puree:
Wash your parsnips, place whole with
peel for cooking in pressure cooker for 5 'minutes.
Allow to cool in the pan, peel while
hot after going through the juicer or food processor

In a medium saucepan place the squeezed cassava, butter, bring to heat, stirring constantly.

Add the milk gradually until well consistently, or
drop to the bottom of the pot.
 
Serve mode:
Place the fish on a platter, sprinkle over capers,
parsley, chives and mint.

Can serve individual, model puree as "queneles"
(Queneles) is shaping the dough with the help of 2 spoons (soup).

Then place the steak on the side.

Garnish with mango balls, made with boleador.
Cherry tomatoes, and lettuce leaves on a platter corner.

 Decoration:
2 mangoes cut into pellets with boleador
30 cherry tomatoes,
1 Big Foot lettuce washed, then dry on paper towel

Meat Sandwiches Mad For the Antoinette

Meat Sandwiches Mad For the Antoinette

Ingredients:

2 kilos of cooked lizard in the pressure cooker
½ liter of hot water

Spices:

2% by weight of meat salt
10 cloves garlic, crushed it (for old cored)

Sauce:

250 g. of processed grossly pickes
150 grams. green olives, chopped lumps
100 g. capers
2 cups (tea) and petite diced onion
2 cups (tea) with the stem of parsley, chopped
1 cup (tea) chopped chives
1 or 2 cups (tea) of red and yellow peppers raw diced
1 can of tuna in oil or in salt water, drained
Oil 1 cup
1 cup wine vinegar


Way of preparing:

Quench the meat, allow to stand for 2 to 4 hours.

In a large saucepan, fry the meat on all sides.
Once it is golden pass to the pressure cooker with co broth dissolved in warm water.
Cover the pan, let cook for 40'minutos, or until it is cooked.
If you need to add more hot water.

Open the pot after it has cooled, 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 very thin meat in cold machine or electric knife ..

Place the sliced ​​meat on a platter over raw sauce, mix well.

Cover with plastic wrap, take the refrigerator.
Serve after 6 to 12 hours.

Serve as a sandwich with French bread or bun.

Rabbit with Mushrooms and Vegetables Cream

Rabbit with Mushrooms and Vegetables Cream

 Ingredients:
3 kilos of clean rabbit meat, only large pieces, with enough meat.

Other Ingredients:
1 large onion, grated
1 stalk celery, cut into thin slices
1 leek cut into thin slices
1 medium carrot, diced
1 red pepper, seeds removed and chopped white without ribs
4 fresh peppers Cambuci without seeds chopped
"Pepper cambuci looks like a little balloon is not burnt"
salt to taste
A handful of dried oregano.
2 tablespoons (soup) of oil
1 cup dry white wine
Option II:
Only season with salt and oregano

Way of preparing:

Wash the rabbit, cut into large chunks, season with the above ingredients finely chopped, or use the option II.
Leave seasoning for 6-12 hours in the refrigerator, covered with plastic wrap.
The next day, put the rabbit in a way, and at the bottom the dry white wine with no seasoning ingredients, only the oregano.
Cover with aluminum foil.

Place in the oven 160 ° C for about 90 minutes, or until lightly browned.

Mushrooms cream:

Ingredients:
½ kilo of canned mushrooms drained and washed and chopped
300 ml of cow's milk
1 grated onion or minced
2 tablespoons (soup) of corn oil
1 tablespoon (soup) filled with corn starch (corn starch) and wheat flour.
2 tablespoons (soup) grated Parmesan cheese,
and
1 teaspoon to the cream and the other to the cover
2 tablespoons (soup) of sour cream, put on after the ready cream.

How to prepare the mushrooms cream:

Fry the onion in oil until wilted, add the mushrooms cut in half, then the cornstarch dissolved in milk, stir until cooked before fire strips, add the cream, until a homogeneous cream, sprinkle over grated Parmesan cheese.

Serve separate mushroom cream.

If you do not use the cream of mushroom soup

Serve with vegetables:

Broccoli, carrots, potatoes ball, cauliflower all cooked and passed through butter.

You can use:
Asparagus, mushrooms or artichokes background.

If you can serve the cream of mushroom soup and also the separate vegetables.
You can exchange the vegetables for mashed cassava or potato puree.
The rest of the small rabbit pieces, freeze and then make a soup with spices then put a cup of uncooked rice, simmer.
The chicken soup is not part of this dish. It's just to take advantage of all the rabbit meat.

Chester Diet With Passion Fruit Sauce and Fruits

Chester Diet With Passion Fruit Sauce and Fruits
Ingredients:
1 large chester
Seasoning :
2% by weight salt or a teaspoon (tsp (salt for each kilo of meat
1 tablespoon (soup) and oregano
1 head garlic, crushed
1 cup lemon juice
Other Ingredients:
1 small glass of diet passion fruit jelly
250 ml natural juice strained passion fruit

Decoration:

15 pitted prunes
15 apricots

15 squares of cheese half healing (optional)
1 small glass of cherry in syrup diet, drained
How to prepare the fruit
Leave the sauce of apricots until tender, drain .Reservar
Aferventar plums with two cups of cold water.
Drain, rinse in cold water.
Way of preparing:
Wash the chester, temper, let stand for 6 hours.

To Bake:
Place the the bird in a roasting pan lined with aluminum foil, over the jelly already mixed with passion fruit juice.

At the bottom of the form put ¼ cup water, mixed with passion fruit juice ¼.

As for drying the liquid from the pan, add other water with passion fruit juice.
ATTENTION:
Careful not to get too dry the syrup turns black burned.

Bake medium preheated oven 160 ° C for 40 'minutes for each kilogram of meat, or even blush.

Serve mode:

Place the dishes on a platter chester or stainless steel, lined with lettuce leaves, put over the fruit.

Option II:

Fill plums and apricots with a square of cheese half healing.

Place around Chester plums and apricots and merge the drained cherries.

If you can decorate with a hydrangea flower made with carrot or turnip cut with own cutter for this purpose.
Make a flower with four petals of cut, secure with toothpick in a potato peel, cut a slice down to be fixed.

Like pepper flower with fruit (green Cambuci), insert at the center of a chili finger girl (red).

For large onion unpeeled, cut 4, then 8 goes into 16 pieces, never taking place, that is without going to the bottom it is released.
Place upside down (upside down) in a water-filled mug, store in the refrigerator for a few hours.
When using, pour the water out, untap it will be a beautiful flower

With the broth is left in the pan add one cup of water, bring to heat for 5 'minutes then thicken with cornstarch (cornflour).
Serve the sauce separately.

Menu For Christmas Number X

Menu For Christmas Number X

01 - Peru stuffed with nuts, raisins, apples, apricots, farofa
       wafer, onion, celery, grated Parmesan cheese, garnish
       brown caramel
02 - Roast duck with orange juice, jam trim
        peaches, pineapple, cherries in syrup
03 - Chester breast stuffed with apricot, pistachio unsalted
        cooked with juice jabuticaba
04 - Chicken in pieces or chicken breast with sauce tama-
       rindos
05 - Sweet bread shape (round shape with cone in the center)
       stuffed with whole blackberries and watered with the same
       mo juice
06 - Roasted Pheasant with cooked vegetables, artichokes fund
       or palm, big black olives, green beans, cabbage gross
       xelas preserved, and pea puree.
07 - smoked chester breast served with glaçadas grapes and sweet crumbs of fresh or dried fruit.
08 - Chicken D'Angola roasted manioc flour with salt
09 - Chicken D'Angola into pieces with coconut milk or cream
        treat
10 - Partridge roast with applesauce and vegetable salad
11- fruit cake dry Nonna, walnuts, almonds, hazelnuts, raisins,
       apricots, prunes, candied fruit.
12 - Pastelzinho ricotta with nuts
13 - Biscuit with beet pates or carrot
14 - soup, fruit, apple, pear, plum, peach, grape, spices
        mango, guava, banana, pineapple RS.


15 - Soup chicken breast with carrots, potatoes, rice, celery,
        parsley, mint, onion
16 - rabbit into pieces with white sauce and mushrooms
17 - Quail soaked with red sauce
18 - mass tree nuts
19 - Panettone sweet stuffed with ice cream
20 - Stuffed goose with salt crumbs
21 - English soup with vanilla cream, gelatin, strawberry in
        jam whipped cream, egg wires, nuts, raisins etc.
22 - Mango mousse decorated with kiwi, cherry, black plum
23 - Chocolate mousse with chocolate chips and cherries
24 - Salpicão of vegetables and fruit with chicken and fruit or
25 - stuffed lobster with white sauce
26 - Squid stuffed with shrimp and mushrooms
27 - Painted with baked chips with almonds
28 - Frogs will doré with cooked vegetables, lettuce, watercress
29 - Beef Stroganoff with mushrooms file
30 - Tropical fruits in balls served in bowls with blackcurrant
31 - Mass rotten pie with chicken, cabbage, peas, carrots
32 - strawberry or apple pie with cream
33 - artichokes funds with cooked carrots and olives, strips
        melon
34 - Veal Medallions with wooden moilho
35 - crepes with jam and orange sauce
36 - chicken Galantine (gelatin)
37 - Duck with trim pieces of cooked vegetables, aspar-
        go, carrots, potatoes, etc.
38 - Stuffed raw apples with apple puree or mashed casta-
        nha
39-cream pie with black plums, with nuts
40-tarts or mini sweet Christmas bread with fruit.

Stuffed + Salpicão duck with mayonnaise sauce Thin

Stuffed + Salpicão duck with mayonnaise sauce Thin

Ingredients:

1 large whole duck three kilos
Delete the neck, head, feet

Spices:

l tablespoon (soup) shallow salt
1 tablespoon (coffee) spicy paprika
4 cloves garlic, chopped without the crumb
l large glass of beer
½ cup dry white wine (100 ml)
2 basil branches


Filling:

4 to 6 raw chicken gizzard ground or milled and cooked sausages
50 grams. lard chicken or bacon
4 Raw Whole Eggs
1 tablespoon (soup) chopped green onions
1 tablespoon (soup) Kid chopped basil
1 tablespoon (dessert) salt, or to taste
½ cup (tea) chopped parsley
1 cup (tea) of grated onion
1 cup (tea) of crushed crackers or corn flour
1 tablespoon (soup) of hot sauce or pepper 1 finger girl without seeds, chopped
1 tablespoon (coffee) spicy paprika
1 teaspoon (tsp) grated ginger
1 pinch of nutmeg

Way of preparing:

Wash the duck, let seasoning for 6 hours in the refrigerator.

Put the stuffing, sew the hole with needle and thick thread and loose or fasten with toothpicks. Tie the legs with cotton twine.

Do not put too much stuffing in the bird that greenhouse and open.

Place the bird in a form lined with aluminum foil with a glass of strained broth over cover with aluminum foil.

Baking in a preheated oven medium l70 ° C for forty minutes for each kilo of meat.
Remove the aluminum foil 20 'to 30' minutes before taking the oven bird, and let it brown.

Side dish:

White rice (optional)
Lettuce salad, carrot, grated cabbage, cherry tomatoes onion, black olives pitted or
Sapicão potato and carrot cooked cubes, peas, green beans, hard boiled eggs, and green olives., Finely chopped onion and parsley and capers, tuna and mayonnaise.
You can use frozen peas, playing in boiling water to give a scare, drain to stop the cooking.
Option II:
Thin mayonnaise sauce:

Chopped 1 large potato cooked
1 medium carrot cooked and chopped
1 cup (coffee) oil
1 cup (coffee) milk
1 tablespoon (soup) mustard (optional)
2 tablespoons (soup) lemon juice
1 teaspoon (tsp) salt

Beat all the mayonnaise sauce ingredients in a blender, if it is hard to put more oil and milk, if it is soft, add more potatoes.

Note:

If the bird is old,
Cook slightly before baking with beer and spices.

German Delicious bread With Honey and IV Fruits Options

German Delicious bread With Honey and IV Fruits Options

(4 large unit, or eight medium and 16 small)
Breads serve little present for Christmas

Ingredients:

1 kg of whole wheat flour
6-8 eggs, egg whites until stiff, put last.
200 g. not cold butter does not serve margarine.
2 cups (tea) brown sugar
2 cups (tea) of honey, does not serve other type of honey.

Other Ingredients:

1/2 liter of raw milk (curdle) with juice of 2 lemons. To reserve.
2 tablespoons (soup) of chemical baking powder.
2 tablespoons (soup) of cocoa liquor or rum or kirche (brandy cherries)
2 tablespoons of powdered milk, 1 pinch of salt.

Spices:

1 tablespoon (soup) of powdered cinnamon,
1 teaspoon (tsp) ground cloves
½ teaspoon (tsp) grated fresh ginger
½ tablespoon (coffee) caraway (Kümmel) ground
1pitada of nutmeg.
2 tablespoons (soup) of vanilla extract,
1 tbsp (tablespoons) grated orange peel (orange part only) the bitter white part,
1 tablespoon (soup) lemon peel only the green part of the bitter white.

Filling:

150 grams. of washed and chopped dried fruit into small cubes.
300 grams. of ground nuts or coarsely chopped, or to the
200 g. of various fruits, turkish figs, apricots, prunes
yellow raisins, raisins dark without dates seeds.
All the fruits are picked and pressed wheat flour. To reserve.
NOTICE:
I - Option:

If you can only use walnuts, or almonds 600 grams. It is 400 grams, ground and 200gsm. and drizzling bites.

II - Option nuts with raisins.

III - Option; nuts, raisins and plums.

Prepare the way of Bread Dough:

Hit the mixer brown sugar with the butter, add the egg yolks, make the hit, then put honey, curd and if you need to use the whey may be all sour is anyway. To reserve.

In, separate, put in a very large bowl the flour, salt, powdered milk, baking powder, and spices, make a well in the center, adding the mass of the mixer, gradually and slowly, to end all pasta.

Then add the chopped fruit and floured.
Finally the egg whites, mixing until smooth. Play the heavy mass in the egg whites gradually and slowly until finished.

Grease the 4 forms with margarine, put parchment paper and re-greasing.
The shapes are large 20 X 10 cm pound cake.
Or 8 forms small pound cake or
16 round individual molds (thumbnails) suitable for gifts.
Preheated to l60 ° C oven for approximately 60 to 90 minutes.
Do not open the oven while baking.

Put forms for baking into an aluminum tray.
The bread dough is heavy.
Pour in less than half forms, grows too.

Allow to cool in the oven. When cold leave in the way until the next day, covered with a napkin.

The next day pack tightly closed with cellophane and sealed.
Store in tightly closed cans in a cool dry place.
*** If the temperature (the weather) is cold, durability is up to one year in the unopened tin ***.

Note:
"Here at home does not last one day," it creates owner.
Notice:
Make one for each guest.
Wrap with colored cellophane. Tie a pink ribbon, red, or green and two wheat fields of 10 cm, put the Christmas card and two small balls and a golden one red, or the color of your choice.

You can put each thumbnail of the "Christmas Bread" on the Christmas table or in a separate table, to hand out to guests.
It is very elegant and fine.

For Christmas: - Duck Open With Vegetables + Decoration Cherries and Other

For Christmas:

Duck Open With Vegetables + Decoration Cherries and Other

Ingredients:

1 Duck 3-5 kilograms, clean and with skin
100 g. butter, mustard 1 teaspoon (optional)

Spices:

1 cup (tea) beer for each kilogram of meat
½ cup (tea) dry white wine.
Salt, pepper to taste
1 large onion, chopped 4 cloves garlic, if (is old) remove the kernels
2 tablespoons (soup) soy sauce (shoyu) (optional)
Fresh herbs to taste (parsley, gardener, sage, basil), and others to your liking.
Leave the duck seasoning for 12 hours

Other Ingredients:

½ kilo of potato ball, very small, the lowest you meet, cooked and peeled.
3 medium carrots cut into slices 2 cm, cooked
2 heads of broccoli, cabbage 1 -flor
1 glass of asparagus and hearts of palm, artichoke bottom, mushrooms, drained and washed and chopped.
2 tablespoons butter


Sauce (optional)

1 cup (coffee) vinegar,
1 cup (tea) tomato paste
1 cup of cold water, 1 orange juice
2 tablespoons (packed) brown sugar
2 tablespoons potato starch to thicken the sauce.


1 cup brandy Kirch (cherry brandy) or one of your own.
 Decoration:
1 medium glass cherries in syrup drained

II - Decoration is optional):

Decoration:
1 or 2 peels of oranges cut into strips the length and thin without the white part (which bitter) and pieces of 10 cm, cooked in syrup.
Before putting the strips in the syrup, aferventar twice changing the water, (both times), it is to take the bitterness of orange peel.

Syrup :

2 cups water, 4 cloves, 3 slices ginger 1 cinnamon stick
3oo grams. of sugar.

Way of preparing:
Make the syrup by mixing all the ingredients out of the fire.

When forming a sauce not too thick, add the orange strips, leave the fire until they are glazed with respect. To reserve.
If you need to add more hot water gradually until it reaches the desired cooking point

How to prepare the duck:

Place the whole duck cut the back out the outside force so that it is wide open.
Part of the chest is up. If you prefer cut into several pieces.
If you want to bake whole chicken to do the same. Loosen the skin of the chest and thighs, Smear with butter and mustard.

Take to bake at 160 ° C covered with aluminum foil forty minutes for each kilogram of meat.

IMPORTANT NOTE:

If the duck is old, first frying with lard and go putting the hot broth of spices gradually to soften before baking.
When the duck is new does not need aferventar before baking.
If you want to put the sauce, stir in half the cooking, and be careful not to burn.

If not using the sauce pan add 2 cups of orange juice, bring to a boil. If you can thicken with 1 or 2 tablespoons of cornstarch (cornflour), or potato starch.
Serve mode:
Separately place the potatoes, carrots, broccoli, or boiled cauliflower, asparagus passed in butter, sprinkle plenty of chopped parsley.

Then place the roast duck in the center of a plate of stainless steel or ceramic.
Over the cartoons of oranges and cherries around. Or view more decorating tips in my blogs.
You can add the orange slices decorated with shells.

Note:

When placing the sauce or orange juice, pass the duck for another dry form, not to mix the flavor.
Serve sauce separately.
My Blogs:
Baudanonna.blogspot.com
Facebook Chest of Nonna Antoinette

Apples Input dish Stuffed Plums + II Options

Apples Input dish Stuffed Plums + II Options

Stuffed apples with apple puree or Filling Ricotta Stuffed Plums + Black.

Ingredients:

6 large apples excavated (raw)

Mashed apples
Ingredients:

3 large or 6 small apples,
Excavated with the help of a spoon (soup)
1 cup (tea) cold water
1 pinch of sugar, or to taste
1 tablespoon (soup) of colorless unflavored gelatin

Prepare the gelatin mode:


Prepare the gelatin mode:
Place the colorless unflavored gelatin in a bowl.
Add 6 tablespoons (soup) of cold water used to hydrate the gelatin
½ cup (tea) of cold water to dissolve the gelatin in -maria bath or microwave.

 Prepare the way of Mashed Apple:

Cut the apples into small cubes.

Light the fire with a cup of cold water and sugar, cooking if you need to add more water.

The part, hydrate the gelatin with cold water, let stand for 10 minutes.

Then add half a cup of cold water and dissolve the gelatine in a double boiler or in the microwave (3/2) about. "NOT MINUTE".

Blend together the cooked apples.
Place in a bowl and add the gelatine has dissolved and still hot.


Mix well and refrigerate for 4 hours or until firm.


Stuff the six (6) apples dug with mashed fruit.

Stuffed Apples With Ricotta:


Filling:

300 grams. fresh ricotta
100 g. seedless raisins
200 g. apple pulp and chopped drizzling
2 tablespoons sugar or sweetener or honey
2 tablespoons currant, or necessary
Other Ingredients:
100 g. fresh cherries, apples to garnish
½ cup fresh mint leaves tea
Way of preparing:
Wash the apples, dry with paper towel, dig so that it is half a centimeter between the peel and pulp.
Put lemon juice in the pulp and peel not dark.
Mode Prepare the filling:
Separately kneading the ricotta with a fork, add the pulp of chopped apples, raisins, seeds, sugar, currants, mix well.
Put the stuffing in apples, garnish each with a cherry in the center, and the next two leaves of fresh mint.
** If you prefer to cook the apple pulp, cool to mix with the other ingredients. **
Note:

You can also put ground walnuts, apricots, prunes.
Plums-Black Stuffed:

Ingredients:

30-black plums in syrup drained and pitted
30 bits of cheese plate (squares)
30 strips of thick sliced ​​ham or bacon
30 sticks

Way of preparing:

Stuff the prunes with cheese and wrap each with a ham strip.
If you want to secure with toothpick.

Tips For Dinner Specials - V options

Tips For Dinner Specials - V options
Dinner - NI
01 - Peru on the barbecue milk crumbs or stuffing choose
02 - rabbit with mushroom sauce, carrots, peas
03 - Buffalo lizard stuffed with bacon and other trim cooked vegetables, potatoes, carrots, green beans, Brussels sprouts
04 - Stuffed baked Quail or manioc flour, or chester
05 - Chicken Mayonnaise with fresh and dried fruit
06 - Rice with vegetables, plain rice and rice with raisins
07 - Roast veal with pine nuts and chestnut
08 - nuts pudding, or ice cream with nuts coverage
09 - strudel with apples, walnuts, ricotta etc. (pie w / puff pastry)
10 - Partridge with roasted manioc flour banana and corn cream
11 - Painted with white sauce and almonds
12 - salty pie with chicken breast, cabbage, peas, carrots
13 - crepes with jam and orange juice
14 - Kid stew with red wine, trim vegetables
15 - Kura - large rectangular bread with candied fruits and dried fruits, raisins, apricots, walnuts etc.
16 - Quindim almond, coconut or chocolate
17 - A watermelon basket or eight melons, dug with spiced fresh fruit with blackcurrant and white wine
18 - Italian pasta pie, stuffed with brown studded with dried fruits, nuts, almonds, hazelnuts, apricots, cherries, etc. with eggs yarn (Easter make nests with wire and mini eggs colored eggs)
19 - Tray of various cold meats, smoked chester, ham, salami Parma, eating, etc. cheeses to choose chopped or sliced ​​garnish with large black olives
20 - shallow wicker basket with ribbon bow, branch of dried flowers, fresh fruit, green and red apples, large bunches of different grapes
Pear, peach, mango and others.
J a n t a r - No. II
01 - Roast turkey with salt crumbs
02 - roast suckling pig stuffed with vegetable garnish
03 - Whole Lamb on the barbecue, milk seasoned with coarse salt
04 - cod Salpicão with grapes and fresh apples
05 - Tender baked with molasses, sliced. With roasted, stuffed apples with strawberry jam, candied chestnuts and walnuts, raisins
06 - Chester sliced ​​breast with glaçadas grapes and sweet streusel
07 - Risotto with rice, chicken, peas, cabbage and other simple rice
08 - Chicken Soup, skinned and boned, with carrots, celery, parsley rice, tomato, basil, low salt
09 - shredded cod salad with parsley, onion, capers
10 - Sliced ​​Smoked salmon with white sauce, mushrooms
11 - Strudel, salt cake with chicken, ricotta and herbs
12 - Frogs will doré with trim of green vegetables, watercress, lettuce etc.
13 - mango mousse, garnished fruit, kiwi, cherry, etc.
14 - Mini cakes nuts with chocolate syrup
15 - crepes with jam and orange sauce
16 - English salad (dessert with vanilla custard, jelly, and fruit compote with whipped cream and cherries, nuts, raisins, eggs wires)
17 - Chicken D'Angola with coconut milk, or roasted with crumbs
18 - Roasted lamb, served with chili sauce in various colors green, red, orange, light yellow, dark purple and yellow, cut tados into thin strips, celery into strips leaves, parsley at will
19 - Pacu (freshwater fish) Grilled
20 - simple sweet panettone, or stuffed in layers and Panettone balances cattle J antar - III
01 - whole roasted pheasant with trim leguemos
02 - mass tree nuts
03 - European bread with fruit fruit
04 - Stolen with dried fruit and ricotta
05 - Kura bread dried fruit or coconut, or thread fruit
05 - Chester stuffed roast wired trim decorated carrot eggs with nuts, raisins
06 - Thigh stuffed turkey with ham, ricotta and herbs
07 - Chicken D'Angola roast with apple or banana farofa
08 - roast rabbit pieces with salt, with artichoke bottom trim pickled and watercress
09 - Tender sliced ​​roast with jam of various fruits, peach, fig pineapple, cherry, etc.
10 - Pork Shank to pururuca with chili sauce, celery etc.
11 - roasted whole Peru, trim vegetables, farofa, or jam
12 - Quails baked with trim and small boiled potatoes soute or manioc flour
13 - sliced ​​pork loin with provolone and jam slices of slaughtered Caxi and black plums or cherries
14 - veal with Madeira sauce or gravy to choose
15 - mousse of cheese, gorgonzola, parmesan, and other
16 - Ridge Lamb with roasted manioc flour or cooked vegetables
17 - Salpicão tuna or chicken with grapes and fresh apples
18 - Stuffed Lobster, roasted
19 - Boar Rib roast with coarse salt
20 - sigh discs interspersed with whipped cream and fresh strawberries
J a n t a r - IV -
01 - Peru stuffed with nuts, raisins, apples, apricots, wafer farofa, onion, celery, grated Parmesan cheese, caramelized brown trim
02 - Roast duck with orange juice, jam trim peaches, pineapple, cherries in syrup
03 - Chester breast stuffed with apricot, pistachio cooked without salt with juice jabuticaba
04 - Chicken in pieces or chicken breast with sauce tama- rindos
05 - so sweet bread (round shape with cone in the center) stuffed with whole blackberries and wet with the same mo juice
06 - roast pheasant with cooked vegetables, artichokes and palm background, big black olives, green beans, cabbage Brussels preserved, and pea puree
07 - smoked chester breast with glaçadas grapes and sweet crumbs of fresh or dried fruit
08 - Chicken D'Angola roasted manioc flour with salt
09 - Chicken D'Angola into pieces with coconut milk or cream
10 - partridge roasted with apple puree
11 - dried fruit cake, walnuts, almonds, hazelnuts, raisins, damas- co, black plums etc.
12 - Pastelzinho ricotta with nuts
13 - Biscuit with pates beet and carrot
14 - soup, fruit, apple, pear, plum, peach, grape, spices mango, guava, banana, pineapple
15 - Soup chicken breast with carrots, potatoes, rice, celery, parsley, mint, onion
16 - rabbit into pieces with white sauce and mushrooms
17 - Quail soaked with red sauce
18 - mass tree nuts
19 - Panettone sweet stuffed with ice cream
20 - Stuffed goose with salt crumbs
21 - English soup with vanilla cream, gelatin, strawberry compote whipped cream, egg wires, nuts, raisins etc.
22 - Mango Mousse
23 - Chocolate Mousse
24 - Salpicão of vegetables with chicken and fruit
25 - stuffed lobster with white sauce
26 - Squid stuffed with shrimp and mushrooms
27 - Painted with baked chips with almonds
28 - Frogs will doré with cooked vegetables, lettuce, watercress
29 - Stroganoff with mushrooms file mingnon
30 - Tropical fruits in balls served in bowls with blackcurrant
31 - Mass rotten pie with chicken, cabbage, peas, carrots
32 - strawberry pie with cream
33 - artichokes funds with cooked carrots and olives, melon strips
34 - Veal Medallions
35 - crepes with jam and orange sauce
36 - chicken Galantine
37 - Duck with trim pieces of cooked vegetables, aspar- go, carrots, potatoes, etc.
38 - Stuffed raw apples with apple puree or mashed nha casta-
39 - cream pie with black plums with walnuts
J a n t a r - V
01 - Goose Stuffed with headlight trim cooked vegetables
02 - Rabbit in baked pieces with salt
03 - Frogs to parmegiana,
04 - Roast Partridge open the back, only with fine salt and oregano
05 - boned chicken, stuffed with ham, mozzarella cogu- melon, onion, capers, watercress trim, be red bell pepper, onion
06 - Crepes with apricot jam and orange juice
07 - Pave candies
08 - sliced ​​smoked turkey breast with glaçadas grapes and manioc flour with dried fruit
09 - Roast Beef kebabs with pea puree or potato
10 - leg of lamb roasted with only salt
11 - medallions of fillet mingnon
12 - Boar Ribs with salt crumbs
13 - Italian pasta pie with ham, mozzarella and other
14 - Salmon baked with trim balls of fruits, melon, papaya, whole apple and raspberry, with sour cream
15 - veal with red wine, trim, asparagus, carrots, potatoes
16 - Apple Strudel, nuts and ricotta
17 - coconut cream with Braid
18 - Roasted lamb with sauce pepper strips, celery,
19 - panettone, sweet or savory
20 - Cream pie with strawberries and whipped cream

Lobster Stuffed VI - Options

Lobster Stuffed VI - Options

Ingredients:

l large lobster

Filling:

200 g. of canned mushrooms
l50 grams. truffles into strips or shredded Kani
l cup (tea) of milk
2 tablespoons (soup) of wheat flour
2 raw egg yolks
2 tablespoons (soup) shallow breadcrumbs

For Braised:

3 tablespoons (soup) of corn oil or butter
2 large ripe tomatoes peeled seeded
l large onion, grated
l teaspoon (tsp) salt, or to taste
1 teaspoon (tsp) grated ginger
1 leek cut into thin slices


Way of preparing:

Wash the lobster, remove the green casing which is in the center of the crustacean body.

Before cooking, tie the legs and tail, with cotton twine.
Put on the fire cook until pink, (like the shrimp).
 
After the cooked lobster, open in half the length, remove the meat, chop into small pieces.

Make a stew with oil, onion, leek, tomatoes, add salt and pepper to taste.

After already cooked sauce, add the chopped lobster, sliced ​​mushrooms, truffles into thin strips or shredded or chopped Kani

Mix well, add the milk with the flour have dissolved, leaving thicken the sauce.

Remove from heat, add the raw egg yolks beaten, take the fire put 3-5 minutes until well cook the yolks.

Put the stuffing inside the lobster shell, sprinkle breadcrumbs and melted butter.
Bake gratin.


II - Option

Lobster with butter sauce


l lobster cooking in the sauce


Serve warm with butter.

Note:

With lobster can make pie filling:

III - Pie Filling

Ingredients:

1 lobster or 6 boiled crawfish and chopped
4 chopped boiled eggs niggling
1 tablespoon butter
1 tablespoon (soup) of capers
2 tablespoons (soup) of cream cheese or grated mozzarella in the large drain
1 tablespoon (packed) cornstarch
½ cup (tea) of milk
1 cup (tea) of chopped green olives
1 cup (tea) chopped parsley
1 cup (tea) of grated onion
1 chopped palm glass (500 g.)

Way of preparing:

Sauté the onion in the butter add the lobster and other ingredients.
Finally dissolve the cornstarch (cornflour) into the milk to thicken the filling, let it cool to fill the pie with raw pasta.

IV lobster salad with potatoes, carrots, peas, cabbage, mayonnaise,
   green apple, parsley and cebolinhaq, onions and others.

V Strogonoff lobster, do the same as shrimp or chicken.

VI croquettes, make mass risoles with the cooking water from the la-
         like and the filling of spiced lobster only with salt.

Lobster With Four Cheeses

Lobster With Four Cheeses


Ingredients:

1kg of clean lobster, cut into cubes of 2 x 2 centimeters
2 cups of water, or shrimp broth


Spices:
20 grams. salt and 1 teaspoon (tsp) salt for each kilo
1 pinch of pepper or nutmeg (optional)
1 teaspoon (tsp) grated fresh ginger

 I - Option:

The four cheeses:

½ cup cream cheese
½ cup cheese catupiry
½ cup grated Parmesan cheese
½ cup grated provolone
Are 100 g. each cheese. And two soft and two hard. Or

II - Option:

Tip To Other cheeses:

100 g. grated Parmesan
100 g. of camamber
100 g. gorgonzola
100 g. of Provolone

Other Ingredients:

1 200 ml of glass ketchup
1 cup (tea) of grated onion
1 leek cut into thin slices
3 tablespoons (soup) and full of butter
2 tablespoons (soup) of corn starch (cornstarch)
salt necessary.
1 cup dry white wine
½ cup of cow's milk ml 250

Prepare the way of Lobster:


Buy already cleaned lobster, wash well, cut into cubes

Place in a saucepan two cups of water, add the lobster and a pinch of salt, let it cook until well soften over low heat.

After the lobster cooked, drain and reserve the cooking water.

Put on the fire a medium saucepan, melt the butter, add the onion, leek, leave the fire until wilted.

Add lobster, ketchup, salt, pepper nutmeg, grated ginger, sauté well, gradually add the cooking broth, leaving the fire to cook.

Then add the cheeses at a time.

Leave the fire until the cheeses melt well.

Then add the cornstarch dissolved in milk, stir well, until very thick sauce

Side dish:

White rice informed, potato sticks.
Skewer:
Skewer of black olives, pitted, pickled cucumber and Parma ham small dice.

Serve the lobster in a large tureen

Rice shaping, then turn onto a plate of stainless round and round put cherry tomatoes or peas.
Came with arugula or watercress salad with diced red pepper and red onion into thin slices.

Serve separate skewers. In a large bowl of stainless steel.

Note:

Can replace the lobster for chicken, shrimp, Crawfish, or until cod all the ingredients are tasty.

Entry Tomato Stuffed With pates and Other - III Options

Entry Tomato Stuffed With pates and Other - III Options

OR - Option:
Ingredients:
500 g. mashed fresh ricotta
100 g. Parmesan or grated provolone
100 g. of pickled cucumber chopped
1 cup (tea) chopped parsley
1 cup (tea) chopped green olives
2 tablespoons (soup) of chopped basil
2 tablespoons (soup) of chopped mint and drizzling
1 tablespoon (soup) chopped fresh oregano
1 teaspoon (tsp) salt
II - Option- anchovies
The difference between the first and the second option is to swap one ingredient for another.
Replace the pickle for anchovies in oil (remove the oil)
500 grams. ricotta go 50 or 100 grams. of anchovies.
Way of preparing:
And drizzling cut herbs, pickled cucumber, olives, mix well and Book
Separately and kneading the ricotta with a fork, or pass on the fine sieve
Place in a bowl the mashed ricotta, herbs, pickled cucumber and
olives, and salt, mix well, until it becomes a paste
Place the mass of the pate in aluminum foil and wrap well, forming a thick roll.
Lead to the refrigerator for 2-4 hours until firm
Before serving, remove the foil and continue to dish round stainless steel, and put back in mint branch and salsa without sting
Serve with round crackers, small toast
Note:
Save the pâté in the refrigerator lasts seven days within a capped Tuperware,
III - Option:
Stuffed tomatoes:
Ingredients:
6 large tomatoes and almost mature
Filling:
1 small jar of mayonnaise
1 can of tuna without oil, or anchovies or anchovies
12 green olives and chopped drizzling
2 tablespoons chopped parsley and drizzling
½ can of drained peas
1 chopped red pepper and niggling
1 chopped celery stalk very thin, or leek
Way of preparing:
Wash the tomatoes, remove a very thin cover, then with the aid of a spoon, scoop out the seeds carefully to split them.
Put the filling to the brim, replace the cover and refrigerate until ready to serve.
Serve stuffed tomatoes in a round stainless plate with lettuce leaves around, or make a bed of lettuce.

California to loin with caramelized nuts

California to loin with caramelized nuts
1 smoked whole loin
Fruit compote:
10 slices of drained pineapple jam
10 peach compote halves
10 prunes without drained lumps
10 figs in syrup drained
2-4 apples peeled, cut into slices boiled or stewed
1 glass of cherries in syrup, halved
All fruits are drained

Other Ingredients For Christmas:

1 cup (tea) of caramel brown
1 cup (tea walnuts cut in half
2 tablespoons (soup) of honey, karo or molasses
1 cup (tea) white wine
1 cup of pineapple syrup or pure orange juice

Way of preparing:
Place the smoked loin in a roasting pan, brush honey, karo, or melted brown sugar with a little water.
Place in fashion background white wine with orange juice or syrup of fruits
Place in the oven 160 ° C for 20 'to 30' minutes for each kilogram of meat.

Serve mode:

Place the tenderloin in the center of a plate of stainless steel or ceramic and around distributing the fruit compote.

Place in the center of the cherry half pineapple slice.
Serve the candied chestnuts along with the loin or separately.
Candied chestnut
Ingredients:
500 g. cooked chestnut in common pan without the shell and skin, "without the heavy shell."

For syrup Caramelar:
2 cups (tea) sugar
1 cup (tea) of water
2 tablespoons (soup) vinegar
1 tbsp (tablespoons) butter (optional)
Prepare the way of Chestnut:
Cook chestnuts with plenty of water until soft.
Do not let it overcook cutting
Soak the nuts in syrup with the film.
The slurry should not be too thick nor too thin.
Leave the nuts inside the syrup for 5 ''10 minutes.
Then drain in a colander.
Place on parchment paper or aluminum foil to dry
Prepare the syrup so:
Mix sugar with water and butter, bring to heat without stirring the syrup.
When missing 5 'minutes to finish add the vinegar
The point is when the syrup is the guarana color.

Boar rib With Farofa- of Antoinette II options

Boar rib With Farofa- of Antoinette II options


Ingredients:

1 full rack of wild boar
Warthog is a wild pig pig relative (swine)

Spices:

2% by weight of the salt or meat 1 teaspoon (tsp) of salt for each kilo of meat
 l liter of vinegar or lemon juice needed
1 head of garlic pounded in pilãozinho take the ball of garlic, the garlic is new does not need to take the core
2 bay leaves or ½ tablespoon (coffee) of ground bay
1 cup (tea) of chopped parsley to the stem
1 cup (tea) green onions thinly sliced
1 cup (tea) chopped onion
l teaspoon (tsp) black pepper or spicy paprika
l tablespoon (soup) of red pepper sauce
1 tablespoon (soup) of grated ginger, or
1 teaspoon (tsp) ground ginger
Add fresh herbs, mint to taste only 1 branch rosemary, basil to taste and others.


CRUMBS:

2 tablespoons (soup) of butter or lard
2 chopped red peppers
2 large onions grated
1 cashew nuts saucer or milled Brazil
1 saucer of chopped green olives
1 cup (tea) of chopped parsley to the stem
1 cup chopped green onions, thinly sliced
50 to 100 grs. chopped bacon
150 grams. chopped ham or cooked sausage and ground
300 grams. cooked chicken gizzard and crushed or ground cooked pork
2 cups corn meal of tea or
1 cup (tea) of corn flour and
1 cup (tea) of manioc flour

Way of preparing:

Wash the entire boar ribs, dry well on a napkin,
after season.

Leave seasoning put 6-12 hours in the refrigerator, covered with
a very clean kitchen towel or plastic wrap.

Do not pierce the rib with a knife or fork.
The rib wrap in cellophane or aluminum foil

Bake in barbecue, on a grill or in traditional oven in a baking dish.

The fire of the barbecue should be weak and the height between the meat and the coals is 60-80 centimeters.

If you need to, put some ash or sawdust to smother the fire
Baking put 6 hours. Then take the paper and let it brown well.

Cut the pieces, take the fat, passing toasted manioc flour, then beat well, or pass the paper towel.

Place a plate on the table with toasted manioc flour, each person spends his piece of meat stuck in the fork, shake to remove excess flour.

If you can put small individual bowls with cassava flour.

You can roast the boar rib in common oven 160 ° C, wrapped in foil or cellophane own oven.
If cellophane is to give 8 laps in the piece of meat.

It takes a long time to bake, calculate one (1) hour for each kilo.

Prepare Farofa mode:

Fry onion in butter, add the bacon, baked and gizzards ground, chopped peppers, olives, ham, ground cashew nuts in the flour and corn or cassava or half and half.

Place the parsley and chives, after ready crumbs.
If you can put three hard boiled eggs, chopped

Note:

Boar's pig (boar) very tasty meat.
If you can make the whole boar and stuffed.

Stuff for the Boar:

Use the streusel as a filling, then sew the belly with a needle and thick cotton thread.

Not very filling, leaving a gap not to burst
Bake in the same way as the sow.

Oven preheated 160 C average, put one hour per kilo.

With white rice and green salad. (various vegetables)
Lettuce, chicory, arugula, endive, and others, and cherry tomatoes.
You can follow salami. That is baked potato into pieces, training, onion, olives cooked carrots, peas with mayonnaise sauce etc.

Monitoring For Christmas

Monitoring For Christmas
Stuffed Peaches III Options
OR Option
Ingredients:
6/2 peach compote large fleshy drained.
1 cup (tea) of fresh ricotta mixed with fork.
1 cup (tea) of ham pâté.
1 tablespoon (soup) of chopped parsley.
1 pinch of sweet paprika.
Way of preparing:
In a bowl knead the fresh ricotta with a fork.
Add the ham pâté, minced parsley, and sweet or spicy paprika, can substitute hot sauce.
Fill the halves of peaches, sprinkle over parsley or chopped nuts.
If you can put on half a walnut.
If you prefer you can put the filling in a pastry bag with a large cherry beak.
Serve covered in a white china platter with lettuce leaves, washed, do not forget to dry with paper towels.
And over the stuffed peaches.
II - Option
Figs compote drained.
Do the same recipe of stuffed peaches, only changing the fruit.
Cut the figs in half to fill.
III - Option
Japanese Fresh Tomato:
Cut the lid, remove all the seeds dry well with paper towels.
Place the filling even the previous recipe. Serve with a lettuce bed
The stuffed peaches serves to track, birds, pigs, sheep, and goats.
And the other options as well.

Login lobster with artichoke Fund

Login lobster with artichoke Fund



Ingredients:


1 kilo of clean lobster

Other Ingredients
:
10 artichoke hearts canned
150 grams. of canned mushrooms, drained and rinsed
1 glass palm drained and washed
1 whole drained asparagus glass and washed
1 cup (tea) black olives cut in half
½ cup (tea) chopped parsley
2 lemons cut into thin slices with peel
1 tablespoon (packed) cilantro or rosemary, fresh thyme (optional)

 Sauce Vinaigrette:


1 cup (tea) of chopped parsley to the stem
1 cup (tea) of chopped tomatoes peeled seeded
½ cup (tea) chopped green onions white part only
½ cup red wine vinegar tea
½ cup (tea) cold water
1 cup (tea) of extra virgin olive oil
1 large onion, grated
3 drops of sweetener to break the acidity, or a pinch of sugar or honey
1 teaspoon (tsp) packed salt
½ pepper lady finger without seeds or chopped black pepper or hot sauce to taste.

Way of preparing

Wash the lobster, remove the green casing which is in the center of the crustacean body.

Before cooking, tie the legs and tail with cotton twine.
Cook until pink (like the shrimp).

Once cooked, open in half the length, remove the meat, chop into small pieces.

Cut the mushrooms into thin blades.

Cut the cabbage into slices. The asparagus is to put whole.
Mix the lobster with mushrooms parsley with chopped stem

 Serve mode:

Place the artichoke hearts on a platter put up spiced lobster.
Garnish the sides with strips of asparagus, hearts of palm slices.
Garnish with lemon slices and put up purple olives cut in half.

The sauce vinaigrette, served separate gravy boat.
 
How to Prepare the Vinaigrette

Place in a bowl with the chopped parsley stems, chives, onion, tomato, vinegar, olive oil, salt and pepper to taste.
Breaking the acidity with sweetener or a pinch of sugar or honey


Note:
 
 The lobster is served as first course.

Entry plums - Carrot - Artichokes III Options

Entry plums - Carrot - Artichokes III Options
OR - Option:
1 kilo of black plums in syrup drained
Filling:
½ kilo of crushed fresh ricotta
50 grams. provolone cheese
50 grams. gorgonzola cheese
50 grams. or 100 grams. grated Parmesan cheese
2 tablespoons without whey cream, or necessary
Way of preparing:
Drain the plums, remove the stones, with the aid of a small kitchen scissors Book
Separately, in a bowl, crumble the ricotta with a fork, add the grated provolone, gorgonzola then crumpled the grated Parmesan and cream gradually to give consistency to roll
Make more balls than plums.
Fill plums, leaving appear half the filling
It is equal to the sweet Eye of Sogra
Celebratory serve on a tray in paper cups
To serve as an appetizer, place a large plate of glass not need to put in molds
Serve with cold beer
Option II:
Baby carrots Ricotta
Ingredients:
1/2 kilo of crushed fresh ricotta
250-300 grams. fine-grated carrots
salt, pepper or spicy paprika to taste
1 pinch of nutmeg (optional)
2 tablespoons (soup) box of cream or necessary.
Way of preparing:
Place in a bowl the ricotta mashed with a fork, gradually add the grated carrot slowly if you need to add the sour cream, to give point to roll.
Make very small 5cm and very thin baby carrots.
To use the stem parsley 3 cm, cut right up to stay bit stem, ie proportional. It serves to track birds, stuffed loin and other meats.
III - Option:
Artichokes funds
Ingredients:
24 artichoke hearts, canned or raw
2 cans of anchovies in oil
4 tablespoons of olive oil or corn oil
4 tomatoes cut into slices
pepper sauce to taste
Way of preparing:
If artichokes funds are raw, aferventar with water and a pinch of salt, until it begins to soften.
Wash and cut the tomatoes into thin slices
A refractory place alternate layers of artichoke hearts, anchovies, complete with sliced ​​tomatoes sprinkled with oregano and pepper.
Drizzle with olive oil, cover with breadcrumbs and grated Parmesan cheese, equal parts
Bring to a preheated oven 180 C average, put 30 minutes
Serve hot artichoke input
Note:
If you want to serve cold Entry. replace the grated Parmesan cheese and the breadcrumbs put mayonnaise will.

Beautiful and Tasty Dishes entry entry Melão- plum and avocado Olives IV Options

Beautiful and Tasty Dishes entry entry Melão- plum and avocado Olives IV Options
Option 1 - Melon and ham.
1 large melon cut into thick slices
300 grams of sliced ​​cooked ham
Cut the melon in shell at various cut after peaking each piece into 8 small pieces, cut down without taking the place after merge
one for the other front to back, so that the ladder becomes intercalated
Serve in a shallow dish with two ham rolls without filling
II - Option Black plums
1 can of black plums in syrup, pitted
Filling:
250 grams of Minas cheese grated half cure
2 and hard boiled eggs, chopped and niggling or processed
4 tablespoons pepper raw red soup, chopped well niggling
4 tablespoons finely chopped parsley
2 tablespoons chopped capers or pickes
1 pinch of salt
2-4 tablespoons mayonnaise
1 tablespoon oregano
Other ingredients:
1 foot of very large lettuce
Mix all filling ingredients, wrap in aluminum foil
Make a tight roll and place in refrigerator for two hours
Then make much bigger balls than plums
Put the stuffing in place plum stone
Serve in a round stainless plate, and around lettuce leaves, washed and well dried, without seasoning.
III - Options
Stuffed Avocados
Ingredients:
2 ripe avocados average, however not soft
1 cup of spiced mayonnaise
8 large lettuce leaves
16 stuffed olives
16 capers
1 can of tuna, take the oil or
1 cup of tea salami cut into slices or ham
2 medium ripe tomatoes, cut into slices
1 large onion, cut into slices, seasoned with salt, oil and lemon
1 cup coarsely chopped walnuts
Other options:
Can exchange tuna by:
cooked shrimp, chicken, turkey, fish, roasted or ground pork leftovers.
Other Ingredients for each small plate:
4 tomatoes whole cherries without seasoning
4 orange segments peeled and seeded
4 small lettuce leaves and tender
4 stuffed black olives
4 whole capers
Way of preparing:
Cut the avocados into cubes, mix the mayonnaise salami, Book
Make individual, small plates lined with two lettuce leaves, place the avocado pieces put up already seasoned with mayonnaise and put up four large black olives, pitted, or stuffed with pickles, or with capers
some cherry tomatoes, round buds orange without the skins, s / seeds
Option IV:
Stuffed olives
1 cup green olives or black graúdas, pitted
Ingredients Filling of Olives:
1 can of anchovies or anchovies without salt
Pickles, carrot, cucumber, cauliflower, chopped into small pieces
unseasoned red peppers, pepperoni
Prepare the way of Olives:
Remove the stones from the olives with gin
Put in each olive chosen filling, i.e. an ingredient each.
If you can water with olive oil and sprinkle oregano

Jelly Red Chillies - Support for Poultry

Jelly Red Chillies - Support for Poultry

Ingredients:

10 red peppers average
1 onion chopped average

Syrup:

l and ½ cup white vinegar
5 tea cups granulated sugar in the blender or refined
l cup water tea

Income l kilogram

Way of preparing:

Wash the peppers, dry on a napkin, take the seeds and white ribs poking into six parts.

Peel the onion, wash well, chop into four pieces.

Blend the peppers with onion and some water.
Strain through a fine sieve.
* For this recipe, discard the broth chilli.
Use the broth to give color to the rice and soup.

Make a syrup in a tall pot; with sugar, water and vinegar, when it boils, lower the heat to not spill.
Leave the syrup on medium heat for 30 minutes.

Place the peppers in the strained syrup, only the residue remaining in the sieve, (discard the water that flowed chilli).

Leave on low heat for another 30 minutes, or until the jelly becomes consistent, stirring occasionally.

Durability:
A year in special glass preserved and sterile screw cap.

Can save in closed bottles in the refrigerator for 3 months.
Tips:
Place the pepper jelly over the smoked turkey or other poultry. or loin, tender, any roast.
Can serve jam separate peppers.

Pickled fish + vegetables

Pickled fish + vegetables

Ingredients:

2 kilos of firm fish, shark or other fish without bones, painted, mullet and others to your liking cut into thin slices.
To fillet sardines (without spines) serves.
Other ingredients:

1 large celery cleaned, cut into thin strips 10 centimeters, give 2 deep plates.
8 small carrots 10 cm in length, cut into thin strips.
1 kilo of raw onions sliced ​​give 3-4 deep plates.
2 large red bell peppers, seeded and without the bitter white ribs cut into thin strips.
2 green peppers without the skins, seeds and without white ribs. Cut into strips
2 yellow peppers seeded without the ribs, cut into thin strips.
2 tablespoons (soup) of capers

Taking so the skin chili:
* Only take the skin of green pepper *.

Thread each fruit (green peppers) in a fork, take fire turning until all black with burnt skin.
Then wrap with aluminum foil, let it cool.
Take the skin that burned (black), scrape with a knife, rinse well under running water
Then cut into very thin strips.

"NEVER PUT GARLIC IN FISH"
 Sauce ingredients:
2 cups oil (250 ml) each
3 glasses of wine vinegar (250 ml) each
1 pepper (lady's finger) finely chopped without seeds.
Salt and pepper to taste, in moderation.
½ teaspoon (soup) shallow sugar or honey (optional).
½ tablespoon (coffee) of crushed bay, or 2 bay leaves
1 tablespoon (soup) or (tsp) grated fresh ginger
Other ingredients:
1 bowl of salsa and 1 saucer green chopped chives
Way of preparing:
Cooking with water, celery, carrot, in separate pans, go through the colander. To reserve.

Clean the peppers according to the information above, then cut into thin strips by length.
Wash the slices of fish dry with paper towels. Salt, do not put more seasoning. To reserve.

Tarnish the fish fillets with flour, that is, pass each one in flour, beating to take excess flour.

Fry the slices in the hot oil until golden, always in clean oil.
When the oil is dirty discard. (throw away).

Put clean oil back the remaining put the chips. To reserve.

In a large pan, add the onion with the oil clean and cold.

Saute onion until wilted, add the peppers leave the fire until it is "al dente" with the exception of green, which is almost ready.
Then add the vinegar and if you need to put a little water and sugar or honey.

Then add the carrots and boiled celery, grated ginger, pepper everything already with salt and capers.
Leave on heat for 5 'to 10'. When cold mount the dish.
So as to assemble the dish:
A refractory high and large, put on layers:
First layer: sauce with onion and vegetables, over this parsley and chives chopped.

Second layer the pieces of fish, over parsley and chives.

Third layer is equal to the first, and so on until all finish ingredients.

The last layer is enough sauce and over parsley and chives
Place on top of the refractory plastic wrap and set or cover.
If you want to serve can then
Store in the refrigerator. The pickled get better serve the next day.
You can store in the fridge until by no later than 3 days.
Always keep in the fridge .It is a cold plate