Ten Farofa Different - X Options

Ten Farofa Different - X Options

ingredients:
I - Option:
Farofa Simple:
½ cup of tea oil
2 cups corn meal or
half and half corn cassava flour
l cup (tea) of chopped green olives
l cup (tea) chopped parsley
l onion, grated
50 grams. chopped bacon
100 g. cooked and ground sausage or cooked chicken giblets and ground
Salt and pepper to taste.
4 boiled eggs and chopped very choosy, or raw fried poached.

Prepare mode:

Fry in oil the bacon and the sausage then add the onion leave shrivel, add flour, boiled eggs, olives parsley, salt and pepper
Option II:
banana farofa with raisins:

ingredients:

4 large nanicas bananas cut into thin slices
1 cup (tea) seedless raisins (optional)
1 ½ cup (tea) of corn flour
1 cup (tea) of grated onion
1 cup (tea) chopped parsley
1 cup (tea) chopped green olives
½ cup chopped green onions
1 leek cut into slices (optional)
2 tablespoons (soup) of corn oil
1 teaspoon (tsp) salt
1 tablespoon (soup) pepper sauce

Way of preparing:

In a pan fry the onion and leek, add the banana and make the chips until the banana is soft.
Place the olives, then the cornmeal, salt, and pepper, mix well.
If you stay dry put a little hot water if it is unlike most corn flour.
Finally add the raisins, parsley and chopped chives
III _ Option:
Farofa Chicken Kids:

4 tablespoons (soup) of oil or lard
1 large red bell pepper chopped
2 large onions, grated
1 cashew nuts ground saucer or Brazil (optional)
1 saucer of chopped green olives
1 cup (tea) of chopped parsley with stems
1 cup chopped green onions, thinly sliced
50 grams. chopped bacon
150 grams. cooked sausage and ground
200 g. cooked and chopped chicken liver
300 grams. of cooked chicken gizzard and ground
2 cups (tea) of corn meal or
1 cup (tea) of corn flour and
1 cup (tea) of cassava flour

Prepare mode:

Fry the bacon in the oil, remove.


Place the peppers and onions in the same fat fried bacon, leaving the fire to cook.
Add the chicken liver with mashed gizzard, and sausage, make the braise, if you need to add a little hot water. or a little more oil to continue cooking.
Add the other ingredients, then the corn flour gradually and slowly, to give point farofa for last chopped parsley.
IV - Option:
Farofa Pinion:
50 grams. Bacon mincemeat
1 cup (tea) of cooked and crushed pine nuts (optional)
1 cup (tea) of minced pork scraps or
1 cup of tea) shredded cooked chicken liver or gizzard, can be half and half. (optional)
1 cup (tea) of grated onion or minced
1 cup (tea) of chopped parsley and niggling
½ cup (tea) of chives colored thinly sliced
1 plate of cornmeal
I handful of seedless raisins (optional)
4 tablespoons (soup) of corn oil
1 tablespoon (soup) shallow salt

Prepare Farofa mode:

Fry the bacon, remove.
Pour the onion in the same fat fried bacon, let the fire until wilted, add the chicken liver with mashed gizzards, make the braise, if you need to add a little hot water. or a little more oil to continue cooking.
Add the pines and then cornmeal gradually and slowly, to give point farofa.
Note:
If you can put a dish of finely chopped raw cabbage, sauté with the onion.


V Option:
Farofa With Fruits

ingredients:

200 g. chopped ham into small cubes
50 to 100 grs. chopped bacon
1 cup (tea) of oil or
½ cup oil and half butter
1 cup (tea) chopped onion
1 cup (tea) seedless raisins
1 cup (tea) of green apple peeled and seeded, cooked in small pieces, or braised with bacon
or banana cut into small cubes cooked or braised
1 cup (tea) chopped drained pineapple compote
1 cup (tea) of cherries in syrup drained (for garnish)
1 cup (tea) of chopped prunes
1 cup (tea) chopped parsley
3 cups (tea) of crushed crackers in a blender or
half toasted manioc flour and half the corn flour flakes.
Way of preparing:
Put a frying pan on the heat, add the bacon and fry well, skip the fat, use to make another dish. Book fried bacon
Add the margarine and oil, saute the onion until wilted, add the chopped ham, bacon, mix well.
Add salt, and other ingredients, the wafer flour or other flour. If you use the ouras flour leave the fire to cook well, finally chopped parsley.

VI Option:
Farofa Fruits and Vegetables:

l cup (tea) of grated onion
1 cup (tea) chopped stalk celery finely grated
l cup (tea) grated raw carrots in thick thin
l cup (tea) of black plums in syrup, drained
1 cup (tea) of dark seedless raisins
l cup (tea) of grated cheese or cream cheese cheese (optional)
2 cups (tea) of crushed crackers or
2 cups (tea) of corn flour, or
1 cup manioc flour tea and a cup of cornmeal
4 small green apples, no zest in the large drain
200 g. nuts coarsely chopped or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 tablespoon (soup) salt

Way of preparing:

Fry in oil, celery, onions, carrots, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil or water.
VII - Option:
sweet streusel:

l cup (tea) of grated onion
1 cup (tea) chopped stalk celery finely shaved or optional
l cup (tea) grated raw carrots in thick thin
l cup (tea) of black plums in syrup, drained
l cup (tea) of grated cheese or cream cheese cheese
2 cups (tea) of crushed crackers or
2 cups (tea) of corn meal or
a cup of cassava flour tea and a cup of cornmeal
4 small green apples, no zest in the large drain
200 g. chopped walnuts or ground
1 cup corn oil, or 3 tablespoons (soup) of butter
1 teaspoon (tsp) salt

Way of preparing:

Fry in oil, celery, onion, apples
After well sautéed, add the chopped prunes, the ground walnuts, seedless raisins grated cheese and cracker flour
If it gets too dry add a little more oil
VIII - Option:
F A F R A Leftover Meat


100 g. chopped bacon
100 g. ham, sausage, various meats leftover ground
4 cooked, chopped or grated eggs
1 cup (tea) of grated onion
1 cup (tea) of chopped olives
1 cup (tea) chopped parsley
250 g. Corn flour
250 g. cassava flour
1 tablespoon (dessert) shallow salt
1 tablespoon (soup) red pepper sauce or
1 or ½ pepper finger chopped girl without seeds

Prepare Farofa mode:
In a pan fry the bacon in butter, then add the onion, let wither well, add the ham, meat leftovers the olives, mixed flour, chopped eggs and put last parsley and salt and if you want to put 1 tablespoon red pepper sauce
IX option:
Farofa Of Cabbage

½ cup (tea) of oil
1 cup (tea) of corn flour
1 cup (tea) of cassava flour
6 to 8 cabbage leaves cut thinly
l cup (tea) of chopped green olives
l cup (tea) of parsley with stems finely chopped
l large onion, chopped fine drizzling
50 grams. chopped bacon
½ pepper lady finger chopped without seeds
salt

Prepare mode:

Fry in oil the bacon then remove, add the onion leave shrivel, add the cabbage, make the sauté.
Add pepper and salt and flour gradually and slowly by last olives finely chopped parsley.
Notice:
If you can play the cabbage in boiling water, so the boil count 1 minute, drain playing over ice water to stop the cooking.

X - Option:
Farofa D 'Water

ingredients:

2 tablespoons (soup) of butter. Lard or oil
2 tablespoons (soup) of vinegar
1 onion large grated
2 tomatoes peeled seedless
3 red peppers, yellow, green and chopped niggling
1 dish of cassava flour, unroasted
1 cup (tea) chopped parsley
1 cup (tea) seedless raisins (optional)
½ cup (tea) of water

Way of preparing:

Place a large pot on the fire with the butter, add the onion, tomatoes and simmer for 10 minutes.
Then add the peppers vinegar and water, cook for 5 minutes.
Add the cassava flour gradually until the streusel is wet.
Add the parsley and pepper bites.

Note:
Revenue from crumbly above, serves as a stuffing for chicken, fish, pork and others.

Puchero Prato Spanish -Modificado For Brazil + Photos

Puchero Prato Spanish -Modificado For Brazil + Photos

ingredients:

½ kilo of grain raw nozzle
1 liter of cold water
1 liter of broth mocotó

Spices:
2 large onions, grated
4 large ripe tomatoes peeled seedless
3 green peppers, red and yellow, chopped
2 or 4 bouillon tablets (optional)
2 leaf, fresh bay leaves, or ½ tablespoon (coffee) powder bay
2 whole basil branches (optional)
1 whole sprig of rosemary (optional)
1 cup (tea) of chopped parsley (leaves and stems)
1 teaspoon (tsp) or (soup) of fresh ginger grated
1 tablespoon (coffee) pepper chopped fresh lady finger without seeds and without white ribbed
1 teaspoon (tsp) salt rasa
2 tablespoons (soup) of corn oil
1 pinch of nutmeg

Other Ingredients:

300 grams. mocotó cooked, chopped into cubes
300 grams. Muscle (beef) Raw
300 grams. chicken breast, raw or thigh wing
300 grams. of salt or raw pork rib
300 grams. salted or raw pork loin
300-500 grams. tripe (beef tripe) without raw fat
100 g. lean bacon cut into small cubes
2 Palos smoked

Vegetables:
4 medium carrots cut into thin slices or small cubes
6 large potatoes cut into small cubes
6 small whole onions, cooked
1 small boiled cabbage
1 deep dish cooked whole pod (optional)
4 stalks celery shaved cut into thin slices
1 cup fresh cooked green peas (optional)

Ornaments:

10 green peppers cambucy
10 red peppers lady finger

Way of preparing:

Wash all cured to remove excess salt.
Placing the meat in a capped pyrex background with water, bring the refrigerator for 12 hours, changing the water once
Cut the tripe into thin strips.
Then clean the tripe, take all the fat that is in the middle rinse well under running water, soak for 10 'minutes with a cup of vinegar to remove the stench.

Cooking to Tripe:
Place the tripe with water and vinegar for cooking in pressure cooker for 10'Minutos.
Close the pressure cooker, lift the pin, strong fire, so boil, lower the pin and the fire pan, fire at least.
Do not cool the pan under the tap, let it cool covered, open the pot only after cooled.
After aferventada double, throw the cooking water off after washing with very hot water. To reserve
Aferventar the sausage by 5'minutos, let cool, remove the skin. To reserve.
Aferventar muscle in the pressure cooker for 15'minutos.
Wash the mocotó, remove foot odor, if you do not know cut all the hull and discard (throw away).
Place the mocotó for cooking in pressure cooker covered with water and a cup of vinegar or lemon juice.
Once the pressure cooker to boil, lower the pin and fire at least cook for an hour.
Leave the mocotó cool alone without cool the pan under the tap.
Drain the broth mocotó a bowl, take geladeirapor 12 hours.
To remove the fat that sits on top of mocotó broth, use a spoon (soup) after paper towel.
Throw in the trash fat mocotó broth, it is harmful to health
Below the fat is gelatin mocotó.
When cold, cut the gelatin (the broth mocotó) into cubes of 2 cm.
Mode Cook Chickpeas:
Wash the chickpeas, soak in cold water for 12 hours.
The next day place the chickpeas with water for cooking pressure cooker for 10'Minutos.
Close the pan, lift the pin, so it starts to boil, lower the pin and fire at least.
Do not cool the pan under the tap, let it cool normally before opening, that is, only after it came out like gangbusters.
How to prepare the dish Puchero:
Place in a large pot, the chickpeas that is cooked "al dente", with the cooking water, the broth strained and degreased mocotó, loin, rib, muscle pre-cooked tripe.
Cook for 20 to 30 minutes on low heat until the chickpeas are almost cooked, remove the chickpeas to double the meat if cooked.
Stir in the broth a little warm water, add the carrots, potatoes, peas, green beans, onions, tomatoes, peppers spices and whole herbs.
Serve mode:
After the vegetables cooked, remove from broth, put in a separate dish.
Place broth in the chickpeas, the tripe and all meats.
Remove the broth, so the meat is, cooked.
Add the cubes mocotó and boil for more 10'Minutos over low heat.
Serve in a shallow dish meat and hot vegetables, sprinkle parsley on top. Garnish with pepper flower.
Before serving season the chickpeas with fried bacon cubes in oil with grated onion
Serve the tripe with chickpeas in a tureen with lid deep, not cool.
If you can serve white rice is (optional)
Garnish the dish of meat and vegetables, with various green cambucy pepper and pepper finger red girl.

Hole in the middle of cambucy pepper, put in a pepper lady finger

Notice:
The puchero should be served hot, is winter dish.
The photos are of a lunch I made for my niece
Dr. Valeria Goncalves Riva

Kebab Aubergine With Meat Soy, Wheat - Rectified II Accompaniments

Kebab Aubergine With Meat Soy, Wheat - Rectified
II Accompaniments

ingredients:
2 very large eggplants or (½ kilo) cut in half the length, then make square pulp and hold the shell

1 cup (tea) girl of soy protein
½ cup (tea) of wheat for quibe
½ cup (tea) seedless raisins (optional)
1 large onion or 2 small grated or chopped
2 tablespoons ground walnuts or cashews or Brazil nuts
2 tablespoons (soup) of chopped fresh mint leaves or parsley
2 tablespoons (soup) of chopped parsley
1 tablespoon (soup) shallow salt
1 tablespoon (soup) pepper sauce is (optional)
1 tablespoon (soup) and tahini (optional)
 ½ tablespoon (coffee) or a pinch of cinnamon powder
Way of preparing:
To Remove the Strong smell Soy meat:
Place in a pan soy meat, cover with double the water, add a cup (coffee) of white vinegar or lemon juice.
Bring the fire to boil, leave on heat for 5 'minutes, drain and rinse under running water for three times.
After squeezing, leaving the wet tempeh.

Moisturize wheat for kebab with boiling water slowly so that you need not squeeze.
If water was squeezing well.
Wheat has to be fluffy
Cut the eggplants in half the length, peal the pulp into squares and hold the shell season with salt, pepper and oil.
Place the eggplants on a baking sheet greased with an oil thread, take to bake for 30 'minutes.
You can cook the eggplants pricked inside the shell in the microwave. Put on high power 5 'minutes later another 5 until it is cooked.
Carefully remove the pulp with a spoon (soup), without tearing the bark that will be filled.

To reserve.
Remove the pulp of roasted eggplant with the aid of a spoon (soup).

After all prepared, mix all the ingredients pass through the processor.
Skip the processor is optional.
Place in a greased baking sheet with oil.
Watering with some corn oil or olive oil bake for 15 'to 20' minutes.
moderate oven 180 ° C.
Before serving squeeze lemon above (optional).
To serve place lettuce leaves with tomato slices and pickled cabbage washed and chopped drained. (Drain, wash serves to remove preservatives and color additives).
Accompany Mashed Manioc or Curd Cheese Ricotta.
Note:
You can replace soya meat per 300 to 500 grams of ground beef.

Mashed parsnip
I - Option:
ingredients:
1 kilo of cooked cassava and squeezed past or the processor.
2 tablespoons (soup) of butter or margarine
1 tablespoon (soup) shallow salt
1 cup (tea) of boiled cow's milk and soy milk cold or
1 box of cream or serum free (optional) can

Way of preparing:

Place in a pan the first 3 ingredients, lead to fire, adding gradually the milk to make the point.
If put sour cream, remove the puree fire leave, warm and then add the cream slowly.
Return pan to low heat, stirring until warm, not boiling.
 
Curd Ricotta:

II - Option:

ingredients:

½ liter of boiled cow's milk
200 g. margarine cut into pieces
1 fresh ricotta 500 grams. cut into small cubes
1 tablespoon (soup) shallow salt
1 box of sour cream (optional)

Way of preparing:

Lead to fire a medium saucepan, 1 cup of boiled milk, add the butter, let it dissolve, do the same with the ricotta, add the salt, add the remaining hot milk slowly until a homogeneous cream not too soft or hard.

After well dissolved in, hitting everything in a blender.
Finally cream.

Take the refrigerator in small pots, or Tuperware with lid, until set.
Always keep in the refrigerator.

NOTE:
The curd above serves as a basis for making pates, split into several pots.
Put in each pot a different ingredient from each other, i.e. the (taste).
1 crushed black olives
2 crushed green olives
3 (onion, parsley and anchovies) all together
4 minced ham
5 canned tomatoes, dried tomatoes
6 capers
7 seasoned mashed eggplants cooked with onion, parsley, oregano
8 without crushed chilli skin, hardened and so on.
Make a pâté flavor on your taste.
The numbering above is the name of each ingredient.



.

Stuffed Pepper With Manga + Photos

Stuffed Pepper With Manga + Photos

ingredients:
8 red peppers or (yellow and green) fat and high raw
Filling:
½ kilo of ground muscle or other meat of your choice
½ cup (tea) of uncooked rice washed
Other Ingredients:
50 grams. minced and fried bacon (optional)
1 large onion, grated or chopped
1 cup (tea) chopped parsley
½ cup (tea) chopped green olives (optional)
½ cup (tea) of grated cheese (optional)
1 pinch of nutmeg or cumin
1 teaspoon (tsp) filled with salt or
1 tablespoon "Onion Soup" Industrialized
1 tablespoon chopped mint
1 teaspoon (tsp) or (soup) of fresh ginger grated
1 roll stale, wet and squeezed
½ pepper lady finger without seeds chopped

Option II:
The same filling up can take a half cup (tea) of washed raw rice.
Do the same previous mode
With rice yields more.
When filling the peppers with the stuffing of meat and rice, fill in half. Rice grows too.

Way of preparing:

In a bowl combine the meat with fried bacon, onion, parsley, mint, olive, ginger, nutmeg, pepper, salt, and finally the grated cheese.
Mix all ingredients well.
Cut the tops off the peppers, remove the seeds and the ribs rinse well.
With the help of a spoon to fill the peppers, not too tight, not forgetting that rice grows.
To close the pepper put a small dice of bread and above the cover, secure with toothpick.
Cooking mode the Chillies
Place stuffed peppers in a large pan, one beside the other.
Cover with homemade tomato sauce.
Lead to high boil, lower the heat to let cook for 20 minutes or until the peppers are cooked.

Serve with potato salad, carrots, hearts of palm, olive pod.
And with lettuce salad with grated carrots in thick and thin tomato into small cubes.
Follow the next recipe homemade tomato sauce
Note:
With the same filling and spices can garnish cabbage leaves, and zucchini.



Cooking can be diluted with tomato sauce or broth.

Mullet Baked Stuffed With Fruits and Vegetables + Photos

Mullet Baked Stuffed With Fruits and Vegetables + Photos

ingredients:
1 very large whole mullets, open the back

Spices:
1 tablespoon (soup) salt or to taste
2 tablespoons (soup) of fresh dill (optional)
1 pepper finger girl without seeds and without the ribs, chopped (optional)
If you want to season with salt only.
"NEVER PUT GARLIC IN FISH LOSES THE TASTE"
fruits:
1 big, fat pineapple, cut into regular slices.
2-3 large strawberries boxes cut into thick slices.
How to prepare the Mullet:

Wash the whole mullet in running water.
Season with salt, dill and pepper, leave to stand for one (1) hour in the refrigerator, covered with a dishtowel or Tuperware with lid

Filling:
300 grams. Corn flour or necessary
200 g. baked fish with salt
100 or 200 grams of mushrooms in laminae canned, drained and rinsed
1 stalk celery scraped to remove the wires, chopped into thin slices
1 leek only the white part
1 large onion finely chopped
1 raw cortadinha pod saucer, or asparagus (optional)
1 can of corn drained and washed (optional)
1 cup (tea) of green olives
1 red bell pepper chopped
1 bunch of parsley with the chopped stem
3 tablespoons (soup) of corn oil
1 or 2 crumbly fried eggs (optional)

Mode Prepare the filling:

In a large frying pan in oil onion celery, the leek, the pod until it is "al dente", add the corn, pepper, mushroom, fish, roe go sautéing and dripping warm water until they are almost cooked, lastly olives and chopped parsley, add salt pepper.
Adds cornmeal gradually and slowly until it reaches the desired point, if it gets too dry add oil or water, if it gets too wet add more flour corn.
The filling is very humid.
Stuff to Mullet:

Put the mullet a cutting board, open the back, put the filling and tighten, secure with barbecue stick (mullet is thick), or tie with cotton string, "soak the cotton in the oil."
Greasing the mullet buttered not dry out,
Pass the fish already stuffed to the pan, cover with foil.
Oven 180 ° C for 25 'to 30' minutes.
Open the oven and be controlling, not to bake too, which is resected.

Mode of Serving Mullet:

Serve with pineapple and caramel strawberries (glaçados).
Accompanying salad of lettuce, tomato and onion, cabbage stew.
Caramelar mode pineapple:
Place the pineapple slices and strawberries in a pan with hot oil, fry for a few minutes pour over sugar enough to leave caramelar, or (powdered fructose).
Be careful not to overcook the bitter caramel.
Wash the eggs, season with salt only, cut into small pieces.
Pass 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.
Use boiled crawfish to put on lettuce salad, tomato and onion.
If you can bake the trimmed whole mullet and manioc flour and salad serve separately.

STROGONOFFE MEAT II Options + Photos

STROGONOFFE MEAT II Options + Photos

ingredients:

1 kilo of beef tenderloin or rump, topside, duck, cut into thick strips of 2x5 cm.


Other Ingredients:

½ kilo of fresh mushrooms or canned
If you use canned mushrooms drain, rinse well before using, to take the preservative additives, colorings
750 grams of onion processed or cut and drizzling
2 pore garlic - white part only
300 to 400 ml cachup without pepper
200 g. butter does not serve margarine
2 boxes of cream or canned without serum
1 cup of 200 ml of milk (optional)
1 cup of conhaque- flambé (optional)
2 tablespoons (soup) of oil
2 tablespoons (soup) of wheat flour, to be dissolved in the cream

Spices:

2 tablespoons (soup) of mustard
2 tablespoons (soup) of optional pepper sauce
1/2 tablespoon (soup) of grated fresh ginger or
½ tablespoon (coffee) ground ginger.
1 ½ tablespoons (soup) salt
1 teaspoon (tsp) ground cinnamon or 1 cinnamon stick
2 bay leaves or
½ tablespoon (coffee) shallow ground bay leaf, if using sheet remove before serving.
5 fresh mint twigs or 3 sage leaves place 10 'minutes before you finish the cooking, if you spend that time loses flavor.

Way of preparing:

Step I:
In a medium saucepan, fry the leek with a little oil, add the onion and re-fry until wilted. Reserve.

Step II:
In another pan (large) beef tenderloin fry in butter and oil until well cooked. If exchange for rump or other meat, do the same procedure with the difference that after frying go dripping boiling water slowly and slowly, until the meat is tender, it is well cooked.


Step III:
In a large pot add the ingredients of phase I and II, mix well, add the canned mushrooms (drained and rinsed) and chopped in half.
Then add the cachup, mustard, cinnamon, bay leaves, ginger and paprika which is optional.
Leave on heat for 15 'minutes stirring constantly with a long-handled spoon

Step IV:

Turn off the heat let cool until warm.

Step V:
Separately dissolve the flour in a glass of milk with the cream, or only in cream.
Pour this mixture slowly into the pot where all the other ingredients, with the fire off, return to medium heat stirring constantly until aferventar.
The Great Secret Non whittle milk cream:
The great secret is to put flour dissolved in milk cream is to not tailor and ruin your dish

Step VI:
After all the ingredients well mixed, test the salt, bring to medium heat until it starts to boil, stirring constantly.
Step VII:
flambé
If you have questions or practice in flambé, do not do this procedure.
Notice:

The Strogonoffe salt is moderate, that is, it does not take too much salt.
It CAN BE FROZEN FOR A MONTH.
With white rice. crisp straw and cucumber skewers pickled.

Note:

True Russian Stroganoff is made with sour cream.
Squeeze the lemon to sour the cream.
In Russia they do not put cows milk, ketchup or tomato sauce and mustard.
It came with baked potato, here in Brazil was replaced with rice and french fries. Separate serve.

                 
Chicken strogonoff:
II - Option: Changing the meat for chicken breast do just as the previous recipe
ingredients:
1 kilo of chicken breast cut into strips or squares, or use the thigh and on thigh meat is tastier, remove the bones and nerves.
Replacing meat with chicken breast do just as the previous recipe

Beef Roast With Sauce Vinaigrette to + Photo

Beef Roast With Sauce Vinaigrette to + Photo
ingredients:

1 whole lizard piece of 1 ½ kilo or a little more
3 tablespoons oil or the like to fry
50 grams of chopped bacon

Spices:
1 tablespoon (soup) salt or broth
Red wine vinegar 1 cup
1 large onion finely chopped
4 cloves crushed garlic, if (is old) remove the kernels
1 packet of parsley and chives chopped coarsely
2 sprigs of basil and two mint (optional)
1 tablespoon (soup) dried oregano
½ tablespoon (coffee) of ground bay or 2 bay leaves
1 pepper finger girl without chopped seeds or pepper to your taste.
1 cup (tea) brandy (optional)

Sauce Vinaigrette:
2 large onions chopped fine drizzling
1 cup (tea) and full of salsa + stem finely chopped
1 cup (tea) of green olives cut into rodelinhas
2 stalks of green onions thinly sliced
2 small branches of basil leaves use only
2 small branches of mint leaves use only
1 or 2 tablespoons (soup) of pickled capers, drained and rinsed
1 red pepper and other yellow seeded cut into strips thinly, then peaked and drizzling
 1 red wine vinegar or lemon white glass
½ extra virgin olive oil cup
1 tablespoon (soup) shallow salt
Do not put Tomato sour

Way of preparing:
Season the meat, not stick to not dehydrate, remove the seasoning before frying.
In a large pan, fry the meat on all sides, go dripping hot water gradually until cooking takes 2 to 3 hours. It is very tasty or
Once fried from all sides, put the pressure cooker covered with water (half a cup of water), 2 whole onions and
the broth.
Cook for 40 'to 60' minutes on low heat in the middle of cooking, turn off the heat and check, as is the meat and the sauce pan to not dry out.
* Allow to cool well before opening the pressure cooker. *
Once cooked the meat, remove without the sauce remaining in the pan., Take to the freezer for 4, or until firm.
Cut into very thin slices, keep in the refrigerator
In a large bowl place the washed cortadinha onion let it dry in the sieve.
Cut vegetables all well choosy and capers too.
Season with vinegar, extra virgin olive oil and salt.
Keep the vinaigrette in the refrigerator, remove half an hour before serving.
If you can put the vinaigrette sauce along with the meat, mix well
Serve with white rice and a good salad
Notice:
Do not place the tomato sauce that sours and spoils the flavor.
Only put tomato mincemeat if you use all the vinaigrette on time, if discard the leftover vinaigrette, gets old food saturated taste.
Place the meat with the sauce or separately.
Part serve a lettuce salad with tomato and grated raw carrot.
You can substitute fresh vegetables, or more.
Option II:
The broth is left of the meat Use in Another recipe:
With the broth remaining in the saucepan bring the fridge and the next day remove all the fat that was on the surface.
Bring the broth to the fire add 4 tomatoes, peeled without seeds can or half ready tomato sauce, add a glass of cold water.
leave the fire for half an hour, until a thick sauce.
Place whole medium potatoes to cook in the sauce, and if sausage 4 buds, wash and pierce the skin before putting the sauce to remove the fat.
Once the potatoes are cooked sausage and serve with rice and salad.
Recapping message to other revenue:
The stem of parsley is rich in iron and other vitamins, do not throw it away, if you do not want to put together with the leaves, make a strain juice.
You can also put in soup or rice
If you can freeze in ice molds.

Mass pie Magra Stuffing Chicken or Tuna

Mass pie Magra Stuffing Chicken or Tuna

  Lean Body Mass of Elza Maria:

ingredients:
20 tablespoons (soup) of wheat flour
2 cups (tea) of cow's milk
4 eggs - egg whites
2 tablespoon (dessert) of chemical baking powder
1 teaspoon (tsp) salt
How to prepare the Magra Mass:
Beat the egg whites, add the egg yolks, mix well, then the milk, alternating with the flour with the salt, lastly add the baking powder.
greased pan and sprinkled with flour.
Pour half of the dough, place the filling and over the other half of the dough.

Oven 180 ° C for 30 'to 40' minutes, or until golden brown
Filling Salted Chicken:
2 breasts cooked chicken, diced or ground
4 ripe tomatoes, peeled, seeded
1 cup (tea) chopped or grated onion
1 cup (tea) of chopped parsley with stems and niggling
1 cup (tea) pre-cooked carrots into cubes (optional) (see below)
1 cup of green tea chopped olives
200 g. frozen green peas, gives a scare with boiling water for 1 'after playing in the cold water.
1 palmetto glass, drained, washed then chopped into thin slices, or diced
3 boiled eggs and chopped
3 tablespoons corn oil soup
1 tablespoon heaped tablespoons of cornstarch or flour to thicken the filling is (optional).
100-200 grams. creamy diet yogurt or cottage cheese, used to put over the filling is (optional)
1 teaspoon (tsp) grated ginger
1 tablespoon (coffee) of ground bay
1 pepper finger girl deseeded and finely chopped without the ribs.
Way of preparing:
Sauté the chicken breast already cooked with tomatoes until they come apart cook well. add the onion leave shrivel, add the carrots, peas chopped hearts of palm, olives, boiled eggs chopped parsley and the remaining ingredients.
If you need to use corn starch (cornstarch) dissolved in half a cup of water to thicken.
Finally curd.
Let the filling cool to put in the pie, and over the cream cheese.
Open the dough, lining a round shape with the dough, place the cold filling, the remaining dough
Bring to a preheated moderate oven 180 ° C for baking, leave the oven to blush.
Filling Salted fish:
2 grated onions
4 tomatoes peeled and seeded
1 cup (tea) chopped parsley
3 cans of tuna or sardines drained
1 cup fresh or frozen peas. (see below)
2 boiled eggs,
1 cup chopped green olives
2 tablespoons (soup) of oil
1 palmetto glass canned drained, washed and chopped
2 chopped red chillies (optional)
1 chopped raw carrots, grated or in the large drain
Mode Prepare the filling:
In a saucepan place the oil, onion tomatoes peas, carrots, sauté well, if necessary ping some water. After braising add the chopped olives, parsley, tuna, chopped boiled eggs, cabbage, peppers.
Let the filling cool to put in the pie.
Line a round shape with the bottom mass and sides, place the cold filling.
Cover pie with lean mass
Oven 180 ° C to blush

Note:
With the same mass can make sweet pie or diet

blender Tuna pie

blender Tuna pie

Pasta ingredients:

12 tablespoons (soup) of wheat flour
1 tablespoon (soup) and full of chemical baking powder
1 teaspoon (tsp) salt
1 teaspoon (tsp) paprika. or turmeric (optional, or
2 tablespoons (soup) of tomato sauce or
2 tomatoes peeled and chopped without seeds
3 cups (tea) of cow's milk
1 cup (tea) of oil,
100 g. grated Parmesan cheese
5 large eggs

Way of preparing:
Place in a bowl the flour, baking powder and salt and paprika. Reserve.
Blend the eggs then add the oil and milk. Pour the mixture in the blender bowl of dry ingredients, mix well with a large spoon, finally add the grated cheese.
Place half of the dough in a form oiled and dusted lightly with flour. Then spread the filling and cover with the other part of the mass.
Filling:
2 grated onions
4 tomatoes peeled and seeded
1 cup (tea) chopped parsley
3 cans of drained tuna
1 cup fresh or frozen peas. (see below)
2 boiled eggs,
1 cup chopped green olives
2 tablespoons (soup) of oil
1 palmetto glass canned drained, washed and chopped
2 chopped red chillies (optional)
1 chopped raw carrots, grated or in the large drain
Mode Prepare the filling:
In a saucepan place the oil, onion tomatoes peas, carrots, sauté well, if necessary ping some water. After braising add the chopped olives, parsley, tuna, chopped boiled eggs, cabbage, peppers. Allow to cool and spread in the form.
If you can mix the filling with the dough.
Oven 180 ° C to blush.
Note:
The frozen pea pouring a pot of boiling water, so again boil count 1 'minutes.
Drain play enough ice water to stop the cooking
The above process called bleaching.
filling replacement:
Sardines in drained canned, cooked ground chicken stew, braised cod leftovers, various meats leftover braised with plenty of spices, onions, garlic, herbs.

Input dish - Stuffed tomatoes II Fillings and II Mayonnaise Plant

Input dish - Stuffed tomatoes II Fillings and II Mayonnaise Plant


Appetizer

ingredients:

6 large tomatoes Japanese (good fat) almost ripe

I Option:
Filling:
1 palmetto glass canned drained, hand and chopped well choosy or mushrooms
1 vegetable mayonnaise recipe
10 green olives, chopped
½ cup (tea) of parsley with stems finely chopped
1 chili avermelho or yellow seeds without mincemeat
6 white cheese pieces cubed
2 large baked potatoes cut into small cubes or other vegetable choose, cauliflower, broccoli, green beans, boiled and chopped carrot and tots.

Way of preparing:

Cut the tops of tomatoes, remove seeds. Reserve.
In a bowl combine other ingredients last vegetable mayonnaise
Stuff the tomatoes, place the lid secure with a toothpick at the end put a purple olives.

Option II:

Filling:

1 small jar of mayonnaise or vegetable mayonnaise (see below)
12 green olives and chopped drizzling
2 tablespoons (soup) of chopped parsley
1 can of tuna in oil, drained or anchovies
½ can of drained peas, or
1 cup (tea) of frozen peas in boiling water for play
1 'minute, then in cold water, or broccoli
1 chopped red pepper and niggling
1 chopped celery stalk shaved finely, or 1 head of fennel
1 cup (tea) of canned mushrooms drained, washed and chopped

Way of preparing:

Wash the tomatoes, dry with paper towel remove a cap
very thin, then with the aid of a spoon, scoop out the seeds
careful not to crack them.
In a bowl put all the filling ingredients.
Place the filling to the brim, put the lid and take the fridge
until time to serve.
Serve the stuffed tomatoes in a round stainless plate with leaves
lettuce and over mushrooms.

Note:
You can substitute canned mushrooms for heart of palm, artichokes,
asparagus.
Drained and washed in running water to remove the additives, preservatives. and dyes that it is bad for health.

Never use water that comes in canned or other packaging glass, it has additives full of preservatives and dyes unsuitable for health.
Some people "less advised" use without knowing the danger he is running for her, her family and others.

Mayonnaise sauce Vegetable No Egg:

ingredients:
1 large baked potato with peel
1 or half baked medium carrot
1 cup (coffee) of boiled cow's milk and already cold. or
 soy milk or coconut milk
1 cup (coffee) extra virgin olive oil or necessary
2 tablespoons lemon (optional) juice
1 teaspoon (tsp) salt
1 tablespoon mustard (optional)

Way of preparing:
Cook the potatoes unpeeled, then cooked peel cut into pieces.
Cook the carrot into thin slices.
Blend potatoes with carrots, add the milk salt and olive oil gradually and slowly until the dough firm mayonnaise.
If the dough becomes stiff add more milk and more oil in equal parts.
If you get soft add more baked potato.


Avocado Mayonnaise sauce

ingredients:

1 ripe medium avocados
1 egg yolk cooked egg
1 cooked whole egg
1 pinch of salt
1 tablespoon (soup) shallow mustard
2 tablespoons (soup) of grated onion
2 tablespoons (soup) of vinegar
1 pinch of pepper (optional)
1 cup (tea) of extra virgin olive oil
1 lime juice only

Way of preparing:

Remove the avocado peel, cut into pieces, squeeze lemon over not dark.
Blend the avocado with the cooked yolk and whole egg onion vinegar, until a homogeneous mass, add oil if needed.
Then add the mustard pepper, make the beating, gradually add olive oil to make mayonnaise point.
The mayonnaise sauce is very thick.
Store in refrigerator until ready to serve.
Consume the fastest or the same day.

Gnocchi Potato or Yam With Pesto Sauce - II Options

Gnocchi Potato or Yam With Pesto Sauce - II Options

ingredients:

1quilo potato or yam with boiled and squeezed peel
1 + 2 egg yolks
 2 to 3 tablespoons (soup). grated Parmesan cheese
 4 tablespoons flour, or necessary, to give the winding point
 1 teaspoon (tsp) salt
 1 tablespoon (soup) butter

 Use pink potato Asterix, which has less water.

I Option:
Pesto sauce
1 cup (tea) of fresh basil (18 to 20 fresh leaves)
1 cup (tea) of nuts or cashews or Brazil nuts
1 cup (tea) 50 to 100 grams. grated cheese
½ cup (tea) of extra virgin olive oil
4 large garlic cloves, (if old) remove the kernels

How to prepare the Pesto Sauce:

Blend olive oil with basil and garlic, then add the nuts, make the beat finally the grated cheese.
It can serve cold or hot sauce.
Pesto sauce Hot:
To serve the hot sauce put the sauce in the bath, only remove before serving.

Option II:
Tomato sauce with meat:

500 g. of ground beef
500 g. grated onion
1 liter of homemade tomato sauce plus 1 cup of water, or
1 industrial tomato sauce can more
3 cans of cold water
4 tablespoons corn oil soup
2 bouillon tablets
1 tablespoon (soup) oregano
1 teaspoon salt tea


Prepare the dough mode:

Wash the peeled yams or potatoes unpeeled to take all the land.
Put to cook with bath in shell inside the colander, or in the steamer or cuscuzeira with cover.
After the cooked yams or baked potatoes, remove the peel while hot, pass the potato masher or processor.
If you can pass quickly, each in running water to cool slightly.

Place in a bowl the cooked yam or potato and squeezed, add butter salt, eggs and grated cheese and lastly the flour gradually to give point to curl.
Do not forget to put the flour gradually and slowly and carefully so that the mass of gnocchi do not be hard.

Make long, thin rolls, the thickness of a finger, cut in the middle of the roll and then cuts into small pieces.

Cut the gnocchi 1 cm, and sprinkle lightly with flour.
Place a pot on fire with 5 liters of cold water, and a spoon (soup) of oil.

When the water boils go pouring gnocchi gradually lower the heat.

Take the test: When the water starts boiling add 3 to 5 gnocchi, leave the fire until they are cooked.

Once cooked they climb are floating,
Remove and see if it is already in the right spot.

If you get soft add more grated cheese and flour equal parts.
If you put too much flour the gnocchi is hard.

If you get hard join a gem or milk or cream or more potato or yam to achieve the desired point.

Once he tested the mass and it worked.
Do the same procedure with the remaining dough

Recapping.

When the gnocchi are cooked they rise to surface, cook for more 2'minutos.

Once cooked remove the gnocchi with a slotted spoon and pass to the colander to drain all the water.

Then move the gnocchi to a platter, cover with the chosen sauce Pesto or tomato with meat, sprinkle grated cheese on top, throw a few leaves of basil or oregano.

To serve:

Serve hot accompanied by meat or baked chicken.
Salad of watercress, with red or yellow bell pepper slices.

Mode Prepare the tomato sauce:

In a large pan fry the meat with oil, then add the onion and let it wither.
Add the broth and homemade tomato sauce or sauce concentrate, finally the salt.

If you need to place one or more glass of water and simmer until a thick sauce.
Before serving sprinkle enough salsa with chopped stem (optional).

.
Attention:

My recipes are written in a very simple way, for anyone can do for the first alone, that is,
walk with his own legs without fear of making mistakes.


Curiosity about gnocchi or gnocchi or gnocchi

I am responding to the request of several people on the gnocchi.
Write in various ways according to your language.
Previously gnocchi wrote in (Portuguese), it is certain gnocchi.
Gnocchi are made with various vegetables and tubers, to wheat flour or other flour types, and also moldy and cooked rice.
If the recipe you have chosen has not yet been published or lost, he has sent with great pleasure.
The address is below.
Here is some ingredients that may be made gnocchi:
Potato, taro, yams, cassava, cassava (potato salsa), pumpkin. Pumpkin, cooked rice, among others.
 The most common is the potato, then comes the or wheat flour (cooked pasta) usually industrialized.
Both gnocchi can do at home.
Gnocchi (most common) is made a pasta with potatoes, eggs, cheese, wheat flour, modeled.
Makes a roll, then cut the size of your choice.
The standard size is one (1) to two (2) centimeters.
Cook in boiling water, when it comes to the surface is cooked, remove with slotted spoon, then move on to a platter. T
Dish is a utensil (rectangular) down and the bowl is (round) high.
To serve place over tomato sauce or tomato sauce with meat or hot white sauce the two sauces together first the red sauce after the white sauce.
No need to go to the oven. Sprinkle grated cheese on top.
If cooled, heat up each portion in the microwave
Some people prefer to cook the pasta; and modeling leads to the oven with the chosen sauce.
My suggestion to you is that beginners start with the traditional that is the easiest. and tastier.
Traditional gnocchi is made with potato, eggs, cheese. salt, flour.
Note:
 The yam is a natural antibiotic.

Potato Pressure Cooker Stuffed IV Fillings

Potato Pressure Cooker Stuffed IV Fillings

ingredients:
2-3 large potatoes with 12cm each shell
Stuffing: I
Cream cheese cup
1 or 2 cans of drained tuna
 stuffing II
Cream cheese cup
100 g. ham processed (milled)
stuffing III
ground beef braised with your seasonings
Cottage cheese to taste

stuffing IV
cooked sausage, then braised with plenty of onion
Cottage cheese to taste
Way of preparing:
Wash the whole raw potatoes. Dry with paper towels.

Each potato wrap with aluminum foil 40 cm

Place the potato, on top of the foil wrap as it were a packet.
Fold the foil over the potatoes.

After folding the left side on top, then the right and wrap around to the end of aluminum foil.
Place the packets inside the pressure cooker, a side of another. Cover with cold water.
The amount of water two (2) fingers above the potatoes.
Thus began to boil (sizzle)

Lower the pin, leave for 10 'to 15' cooking over low heat

Then turn off the heat and let the pan cool alone, without opening the lid.
Once cooked cut the potato in half without going to the end.

Digging potatoes, so it is space to put the filling.

Knead with a fork hot crumb, mix with cream cheese and the drained tuna.

Stuff the potatoes.
Depending on the filling, you can put grated Parmesan cheese on top ,, or until the filling.
Serve accompanied potato a lettuce salad with cherry tomatoes.

For every person is a stuffed potato

T A B U L E

T A B U L E
ingredients:
250 g. wheat for quibe hydrated
1 cup (tea) of ripe tomatoes peeled and seeded
1 cup (tea) chopped onion
1 cup (parsley tea with the stems finely chopped
1 cup (tea) chopped green onions in very thin rodelinhas
1 cup (tea) Japanese cucumber homeless cut very choosy
1 cup melon tea, chopped and kid
1 cup (tea) of chopped lettuce
½ cup lemon juice, strained
¾ cup virgin pure olive oil
1 tablespoon (soup) shallow salt,
½ tablespoon (coffee) Syrian pepper or pepper or
½ pepper lady finger seeded and without the white ribs and cut drizzling.
1 pinch of nutmeg is (optional)
1 foot large lettuce with tender leaves
1 cup plain yogurt
Use yogurt reduce the lemon juice
Way of preparing:
Leave the sauce wheat with cold water for 2 to 4 hours,
Squeeze well to take all the water, or place in a
good clean napkin, tighten.
If you want to faster, turns boiling water until water
whole wheat, stir with a large spoon, let it cool.
Allow to stand for 5 '(five), until it is fully released and no water.
Place in a colander cucumber and tomatoes and salt leave sorando, discard the liquid .Reservar.
Place in a bowl the wheat, add all other ingredients, season with olive oil, lemon salt and pepper, mix well.
The finely chopped lettuce is placed just before serving.
Tabulate save in the refrigerator until serving time.
Before serving a sieve drain excess water.
Line a platter with lettuce leaves and place on top
the tabbouleh. Then drizzle with olive oil.

Note:
It is an Arab dish they use to pic nic
How do you eat?
Take a lettuce leaf with hand (clean) and a portion cata
the dish of tabbouleh wrap and eat as it was sandwiched

The Brazilian eats the dish.

Kebab Aubergine With Meat Soy II Accompaniments

Kebab Aubergine With Meat Soy II Accompaniments

ingredients:
2 very large eggplants or (½ kilo) cut in half the length, then make square pulp and hold the shell
1 cup (tea) girl of soy protein
½ cup (tea) of wheat for quibe
½ cup (tea) seedless raisins (optional)
1 large onion or 2 small grated or chopped
2 tablespoons ground walnuts or cashews or Brazil nuts
2 tablespoons (soup) of chopped fresh mint leaves or parsley
2 tablespoons (soup) of chopped parsley
1 tablespoon (soup) shallow salt
1 tablespoon (soup) pepper sauce is (optional)
1 tablespoon (soup) and tahini (optional)
 ½ tablespoon (coffee) or a pinch of cinnamon powder
Way of preparing:
To Remove the Strong smell Soy meat:
Place in a pan soy meat, cover with double the water, add a cup (coffee) of white vinegar.
Bring the fire to boil, leave on heat for 5 'minutes, drain and rinse under running water. After squeezing, leaving the wet tempeh.

Moisturize wheat for kebab with boiling water slowly so that you need not squeeze.
If water was squeezing well.
Wheat has to be fluffy
Cut the eggplants in half the length, peal the pulp into squares and hold the shell season with salt, pepper and oil.
Place the eggplants on a baking sheet greased with an oil thread, take to bake for 30 'minutes. To reserve.
Remove the pulp of roasted eggplant with the aid of a spoon (soup).

After all prepared, mix all the ingredients pass through the processor.
Skip the processor is optional.
Place in a greased baking sheet with oil.
Watering with some corn oil or olive oil bake for 15 'to 20' minutes.
moderate oven 180 ° C.
Before serving squeeze lemon above (optional).
To serve place lettuce leaves with tomato slices and pickled cabbage washed and chopped drained (serves to take the preservative additives and colorings)
Accompany Mashed Manioc or Curd Cheese Ricotta.
Note:
You can replace soya meat per 300 to 500 grams of ground beef.

Mashed parsnip
I - Option:
ingredients:
1 kilo of cooked cassava and squeezed past or the processor.
2 tablespoons (soup) of butter or margarine
1 tablespoon (soup) shallow salt
1 cup (tea) of boiled cow's milk and soy milk cold or
1 box of cream or serum free (optional) can

Way of preparing:

Place in a pan the first 3 ingredients, lead to fire, adding gradually the milk to make the point.
If put sour cream, remove the puree fire leave, warm and then add the cream slowly.
Return pan to low heat, stirring until warm, not boiling.
 
Curd Ricotta:

II - Option:

ingredients:

½ liter of boiled cow's milk
200 g. margarine cut into pieces
1 fresh ricotta 500 grams. cut into small cubes
1 tablespoon (soup) shallow salt
1 box of sour cream (optional)

Way of preparing:

Lead to fire a medium saucepan, 1 cup of boiled milk, add the butter, let it dissolve, do the same with the ricotta, add the salt, add the remaining hot milk slowly until a homogeneous cream not too soft or hard.

After well dissolved in, hitting everything in a blender.
Finally cream.

Take the refrigerator in small pots, or Tuperware with lid, until set.
Always keep in the refrigerator.

NOTE:
The curd above serves as a basis for making pates, split into several pots.
Put in each pot a different ingredient from each other, i.e. the (taste).
1 crushed black olives
2 crushed green olives
3 (onion, parsley and anchovies) all together
4 minced ham
5 canned tomatoes, dried tomatoes
6 capers
7 seasoned mashed eggplants cooked with onion, parsley, oregano
8 without crushed chilli skin, hardened and so on.
Make a pâté flavor on your taste.
The numbering above is the name of each ingredient.



.

Eight Sauces Miscellaneous For Salad, Sandwiches, Poultry, Swine and Other

Eight Sauces Miscellaneous For Salad, Sandwiches, Poultry, Swine and Other

Mayonnaise Sauce Cheese Soy Tofu
I Option:
ingredients:
200 g. (1 tea cup) soy tofu cheese
1 tablespoon (soup) of mustard
½ only lemon juice
1 tablespoon (soup) of oil
Way of preparing:
Beat all ingredients in a blender.
Store in glass with screw cap in the refrigerator, validity maximum three days
Option II:
Mayonnaise sauce (without egg)
1 large baked potato, diced
½ baked small carrot slices for color (optional)
can replace boiled potatoes
1 cup (coffee) of boiled and cold cow milk or vegetable milk (soy milk, coconut milk, taro milk)
1 cup (coffee) extra virgin olive oil
2 to 3 tablespoons (soup) of lemon juice
1 teaspoon (tsp) mustard or to taste (optional)
1 tablespoon (soup) salt
Way of preparing:
Beat all ingredients in a blender, except the oil that go into putting wire, until smooth.
If it is too liquid add more baked potato.
If you get hard to increase the amount of milk.
Store in refrigerator until ready to serve.
III - Option:
Tartar sauce:
½ kilo of mayonnaise industrialized or vegetable mayonnaise
2 tablespoons (soup) of mustard
2 tablespoons (soup) of chopped green olives
2 tablespoons (soup) white wine or brandy seco½ cup (tea) of chopped or ground pickes
1 lemon, juice only
How to Prepare the sauce Tartar
and poke the pickes or go through the processor, along with the olives.
Then mix the mayonnaise and other ingredients.
To serve place a cup with high foot
sauce IV

1 250 grams of mayonnaise jar. or vegetable mayonnaise
2 tablespoons (soup) of mustard
2 tablespoons (soup) of lemon juice
4 to 6 tablespoons (soup) of catchup
2 tablespoons (soup) of dry white wine


How to Prepare the sauce IV
Mix well with a spoon all the ingredients, then put a foot high glass
V - Option:
Madeira Sauce:
1 large grated onion,
1 tbsp (tablespoons) butter
1 tablespoon (soup) and full of wheat flour
1 tablespoon (soup) Worcestershire sauce
2 cups broth homemade or processed vegetables (optional)
½ or 1 wood wine glass
Prepare mode:
In a medium saucepan, fry the onion in the butter, add flour mix well, let it cook.
Then go putting the broth, to little.
Leave the fire until reduced by half.
Before removing add the wood wine.
Put the sauce in a gravy boat or a small bowl, so that each serve his will.
VI -Option:
Sophisticated sauce:
30 grams. flaked almonds
25 grams. cherry in syrup maraschino
10 grams. well girl chopped walnuts
30 grams. cooked pinion peeled, cut into slices
1 cup dry white wine
2 tablespoons (soup) of butter
1 tablespoon (soup) of fresh herbs and chopped drizzling
mint, parsley, chives basil, or herbs to your taste.
1 pinch of salt
2 drops peppermint liquor (optional)
Prepare the sauce so:
Place the butter in a pan, add the almonds, herbs, leave the fire for three minutes
Then add the dry white wine, cherry syrup and chopped cherries in half, chopped nuts, boil for five minutes.
Add the pine nuts cooked chopped into slices, juice of one lemon and nuts glass of liqueur, flambé.
Flambé is optional)
Finally add five drops of peppermint liquor.
VII - Option:
White sauce with coconut milk:
1 glass of 200 ml of coconut milk
100 g. margarine
2 tablespoons of wheat flour
1 cup of tea grated onion
How to prepare the Bechamel Sauce:
Bring a pan to fire with the butter until melted, add the onion, leave the fire until wilted, add the flour stirring until cooked, add the coconut milk and let the fire by 3'Î ± 5'minutos or until the cream is cooked. Reserve.
VIII - Option:
Onions sauce:
½ kilo of onion cut into thin slices
1 cup wine vinegar
1 cup of water
½ cup oil
1 teaspoon (tsp) salt
1 tablespoon (soup) pepper sauce (optional)
1 pinch of sugar (optional)
Mode Prepare the sauce:
In a large frying pan fry the onion in oil until wilted.
Add vinegar, water and salt.
Leave cooking until almost dry all the broth.
Serve cold or hot onion sauce
Note:
Follow the next most sauces publication

Burger Soy Meat For Vegan

Burger Soy Meat For Vegan

ingredients:
1 cup (tea) girl tempeh
½ cup (tea) of oil
½ cup (tea) of chopped green olives (optional)
2 large onions, chopped
2 large cloves garlic (if old) remove the kernels
1 tablespoon (soup) or (tea) of grated ginger
1 tablespoon (soup) oregano
1 tablespoon (soup) of basil or gardener, or salvia mincemeat
1 tablespoon (soup) shallow turmeric or paprika, or spicy paprika
2 tablespoons (soup) of soy sauce or 1 tablespoon (tea) full of salt
½ tablespoon (coffee) chemical baking powder (optional)
1 large baked potato and squeezed
1 small carrot, grated raw in the large drain that can replace 6 baked beans "al dente"
1 ripe tomato peeled and seeded (optional)
1 wet French roll in water and squeezed
If you need to bind the burger adds breadcrumbs slowly or wheat (see below);

* To Remove the Strong Smell of soy meat *:

Place the tempeh in a pan cover with two cups of cold water or necessary with 1 cup (coffee) of white vinegar. Bring to heat until it boils. Drain and rinse under running water.
Squeezing so that it is damp.

How to prepare the burger:
Place in a bowl the wet soy meat, potatoes, carrots and roll the all the spices.
If you need to bind place breadcrumbs (made with toasted stale bread) or wheat flour. Be careful when placing flour, do not put too much that is hard, or see the options below.
Make round burger 1 cm high.
Place in greased nonstick with some corn oil and also over.
Bake 180 ° C until lightly golden.
If you can fry the burger in a nonstick skillet greased with oil, when almost golden, turn and do the same thing on the other side,
You can freeze the hamburger without cooking. For u or two months.
What gives league in the Soy meat:
1 A spoon (soup) of flaxseed or flaxseed hydrated flour with a tablespoon of cold water (there is a clear type of egg).
2-A spoon (soup) of moist chickpea flour with a tablespoon of cold water.
3-A crumpled average dwarf banana (when placing the banana is the smell of the fruit)
3 Lecithin soy see the instructions on the package

Serve the burger mode:
Once fried or baked, remove excess fat with paper towels.
Pass the burger into a plate lined with lettuce leaves and chopped tomatoes into slices unseasoned.
Covered with thin mayonnaise sauce
Mayonnaise Vegetable:
1 large peeled potatoes, cooked chopped into small pieces
1 medium carrot peeled, cooked minced
1 cup (coffee) of soy milk or coconut milk or milk yam
1 cup (extra virgin olive oil Coffee
1 teaspoon (tsp) salt
1 or 2 lesson tablespoons of juice
1 tablespoon mustard (optional)

Prepare to Mayonnaise Vegetable:
Cook the potato and carrot chop into small pieces.
Blend potatoes with carrot milk lemon juice, mustard, salt. Go beating and adding olive oil slowly up to the point of a thick cream.

Note:
With hamburger ingredients you can use as pie filling, cake, cabbage cigar or grape leaf, among others.
Sauté tempeh (already prepared without the strong smell).

Meat Ox and Soy Beef With Vegetables Several options + Photos

Meat Ox and Soy Beef With Vegetables Several options + Photos

ingredients:
300-500 grams. Muscle ground meat, arm or one of your own.
Notice:
If you can replace the Ox meat for "Soy meat."
See the instructions below to remove the strong smell of soy meat.
ingredients:
1 large onion finely chopped
2 sticks celery shaved without leaves cut into thin slices
1 garlic for only the white part thinly sliced
2 ripe tomatoes peeled and without seeds cut into cubes
1 teaspoon (tsp) pepper finger girl without seeds and without white ribbed
2 potatoes cut into cubes cooked "al dente"
½ cup (tea) of oil
1 tablet of broth or vegetable
1 teaspoon (tsp) salt

Other ingredients (Optional):

1 medium carrot cut into cubes cooked "al dente"
1 bell pepper raw red cut into small dice
1 dish of raw cabbage add along with braised
1 dish of raw celga braise with the meat
1 eggplant dish diced or unshelled
1 plate of okra cut into thin slices sautéed part
1 cup mushrooms shimeji cortadinho white, or
Paris mushroom fresh cooking with half a lemon
If you want to use the canned mushroom, drained washed and chopped
1 cup (tea) frozen green peas look down
1 cup green beans, cut into pieces
1 cup (tea) of chopped parsley
½ cup (tea) of green onions thinly sliced

Adding one or more ingredients in the first option in the list above.
To Unfreeze the Pea:
Pour the peas in a saucepan of boiling water, boil once again count 1 minute, drain and toss over ice water to stop the cooking;
The above process called bleaching.
Mode Prepare Soy meat:
1 cup (tea) of meat drizzling soy
2 cups (tea) cold water
1 cup (coffee) white vinegar
Way of preparing:
Place the dry soy meat in the pan cover with enough water and vinegar lead to fire so boil count 5'minutes.
Drain, rinse under running water. Squeezing leave wet tempeh.
Do the same procedure of beef, with the difference that arises twice onion and add a spoon (soup) of fresh herbs to choose (basil, parsley, sage) among others, a spoon (soup) of shoyu and other seasonings to taste like cumin, black pepper.
The taste of soy meat each one chooses to your liking.
If spicy nobody finds it tempeh.
If you prefer you can put half ground beef and half already pre baked tempeh.
 Vegetables up choosing one or more.
If you do not put cabbage celga and vice versa.
The pea may be replaced by pod.
The potatoes may be replaced by:
Yams, cassava (parsley potatoes), cassava, yams, sweet potatoes.
How to prepare the Ox meat:
Cook the potato cubes in a pressure cooker for 3 'minutes, that is, once you start to sizzle, lower the pin and fire. Book percolate.
Place in a large pot oil celery, the leek tomato, saute well, add the onion and leave until wilted, add the meat and the broth, cook until almost cooked,
Put a little hot water to cook the meat and cutting up tomatoes.
Once cooked add the potatoes already cooked, leave the fire for a few minutes, if you need to add a little water.
With white rice, cabbage salad and a boiled egg for each person.
Dessert papaya or avocado.

Mullet With Sauce, Pirão, roe and Fruit + Photos

Mullet With Sauce, Pirão, roe and Fruit + Photos

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 (optional)
1 pepper finger girl without seeds and without the finely chopped ribs
fruits:

1 large cantaloupe or papaya cut into small pieces or ball.
Make balls with boleador
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 to 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) of chopped shallots, thinly sliced
1 tablespoon (soup) of fresh ginger grated
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 spearing India
1 piece of cinnamon stick.
2 branches of celery whole
1 garlic pore dark part that remains of the sauce
1 packet of parsley and whole green onions washed
1.5 liters of cold water
1 tablespoon (soup) shallow salt
Other ingredients:
Approximately 300 to 500 grams. cassava flour
For each 250 ml beaker of liquid put a spoon (soup) full of manioc flour.
Wet cassava flour with cold water until it is well soaked
How to prepare the 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 a dishtowel or Tuperware with lid
In a large, wide saucepan place the oil, celery, the leek and onion, fry for 5 'minutes, add the tomatoes peeled and chopped without seeds.
Cook the sauce until the tomatoes come apart.
If you want to make two large pans and wide
Distribute folded mullet a side by side so that they are covered with sauce.
Leave cooking over low heat for 15 '20' minutes, then turn folded carefully to cook the other side for 15 'minutes.
Mode Prepare the broth of Pirão:

Make broth mush before cooking the fish
Place in a pan of water (2 liters) pieces and the head and fish scraps, and the raw ingredients that are tomatoes, celery, garlic, portion, onions, whole, the parsley, bay leaves and other ingredients.
Leave on heat 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.
How to prepare the Pirão:
For each broth cup strained 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 left much juice after cooking, remove the excess and keep a strained Tuperware with lid in the freezer for another opportunity.
Place in a large pot and large the strained 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 until thoroughly cooked, like polenta soft.
If you have difficulty, remove the pan from the heat to mix the cassava flour, then turn are fire stirring for 20 'minutes, or until 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 10 'minutes.
Before serving add the chopped parsley.
Serve on a separate platter.
** After the mush has cooled it gets harder **

Note :
The mush has to be well done, if you can put a little pepper broth, to taste.
Mode of Serving Mullet:
Place dish in one or two slices of mullet, over the sauce.
Across the mush and slices of caramelized pineapple.
The melon or papaya separate serve as dessert.
If you can follow green salad at will, or cooked vegetable.
Caramelar mode 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.
How to Prepare the roe (caviar) Tainha
Wash the eggs, season with salt only, cut into small pieces.
Pass 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.
Notice:
If you can replace the tomatoes for homemade or processed tomato sauce.
If you use the industrialized diluted with 3 cans of water, bring to heat until reduced by half

Italian soup Vitor Pascoal

Italian soup Vitor Pascoal
ingredients:

For Broth:

1 or ½ kilo of muscle,
3 liters of water,
Other Ingredients:

2 carrots, peeled sliced
2 stalks of celery, grated cut into large piece
1 onion, cut into four parts
2 cloves crushed garlic (if old) remove the kernels
1 garlic whole portion, cut into pieces
2 ripe tomatoes peeled and seeded
2 bay leaves,
3 slices of ginger.
1 piece of cinnamon stick.

Cooking the meat for 1 hour in common pot, or the pressure cooker is 30 'to 40' minutes.
Remove the meat, put the other ingredients, bring the fire to cook.
If cooking in the pressure cooker remove the celery and leek and parsley place after opening the pot to cook. If you can cook in a separate pan, then put it all together

Discard all the ingredients of the broth. after freezing, use on another occasion.

Pancake :

1 large glass of cow's milk
1 cup flour sifted
2 large eggs,
1 tablespoon oil (optional)
salt to taste, 1 pinch of baking powder powder (optional)
1 pinch of sugar to stain the dough (optional)

Filling:

200gsm. grated Parmesan cheese

Prepare pancake mode:

Beat all ingredients in a blender, the dough is almost liquid.

Grease a large frying pan with oil lead to heat until hot, remove the excess with a paper towel.

Pouring a mass of large shell in the pan, so that they take up the edges around the pan.
Leave blush, turn and repeat on the other side.
Place the pancakes on a clean napkin.
Then cut them with stainless steel small cut.
Or mouth of a very small cup 3 to 5 centimeters.

Put the filling, it is only a layer of grated cheese.
Wrap, is the size of a cigarette.

For Single Serving:
Place in a deep dish four (4) to six (6) minis pancakes and above the juice concentrate and hot meat.
On top sprinkle a little grated Parmesan cheese.

For Vegan - Rectified

For Vegan - Rectified

Replacement To Who Can not Eat Meat and Other ingredients below:

My recipes that will ground beef, and pasta sauce. Eggplant and squash filled, may be replaced by s.t.p (tempeh). See below.

The ground beef can be replaced with soy protein Textured, (soy meat) with care to remove the strong smell it.
To get the strong smell of tempeh:
Place in a pan of tempeh cover with a glass of water enough so that it is wet, add 1 cup (coffee) of white vinegar.
Lead to fire, so the boil, count five minutes (5 '), drain and rinse under running water.
Squeezing soy meat so that it is damp.
After sautéing with double onion revenue, or garlic, the two together.
You can put 1 or 2 tablespoons of leaves of fresh herbs like basil, parsley etc.
You can use soy sauce, paprika, pepper, cumin and other spices.
When using shoyu decrease Osal.
Test before putting salt.
Replacement of Egg:
To replace the egg use 1 tablespoon (soup) shallow flaxseed or flaxseed meal.
To replace cow's milk use taro milk:
Milk Yams:
2 peeled and washed yams
1 cup of cold water
Way of preparing:
Blend the yams with water, strain in a thin cloth type (cloth diaper), squeeze well.
Mixing may yam half milk and half of coconut milk.
You can use other types of vegetable milk.
To make rice pudding put half milk yams and half of coconut milk.
I Option:
Mayonnaise Sauce Cheese Tofu
1 cup (tea) or 200 g. tofu cheese cut into pieces
1 tablespoon (soup) of yellow mustard
1 tablespoon (packed) extra virgin olive oil
½ lemon only the strained juice
Way of preparing:
Beat all ingredients in a blender.
Place in a glass screw cap store in the refrigerator up to 2 to 3 days.

Option II:
Mayonnaise Thin sauce:

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

Beat everything in a blender, if it is hard to put more oil and milk, if it is soft, add more potatoes.


For beginners, I have helped with the above information.
Any additional information, ask I answer.

Artichoke funds + Mornay sauce and With Anchovies

Artichoke funds + Mornay sauce and With Anchovies _

Below mayonnaise Vegetable
ingredients:

I Option
24 artichokes funds canned drained and rinsed or raw
If you use raw artichokes cook with water, lemon juice and salt
1 spoon of butter

Mornay sauce:

1 liter of white sauce ready
30 grams. gruyere cheese
30 grams. grated Parmesan cheese
100 g. of butter

Notice:

If no gruyere, parmesan use only

White sauce Traditional:

2 cups of cow's milk
2 tablespoons (soup) of wheat flour
2 tablespoons (soup) of butter

Way of preparing:

Put the sauce over the artichokes funds, bake gratin.
Serve on a platter, and around, lettuce leaves, or other greenery leaf to taste.

Option II:

Artichokes Funds With Anchovies

ingredients:

24 artichoke hearts, canned or raw (see below)
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 moderate oven 180 C for 30 minutes
Serve hot artichoke Input
Note:
If you want to serve cold input. replace the grated Parmesan cheese and breadcrumbs put mayonnaise will.
         


Mayonnaise Thin 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 everything in a blender, if it is hard to put more oil and milk, if it is soft, add more potatoes.

Simple zucchini and Empanadas With or Without Egg -II Options

Simple zucchini and Empanadas With or Without Egg -II Options
ingredients:
I Option:
Zucchini Mineira Simple
2 Italian grated zucchini in thin thick
about 2 to 3 cups (tea) of grated zucchini
Other Ingredients:
½ grated onion or
1 large clove of garlic (if garlic is old) without the chopped kernels,
2 tablespoons (soup) of corn oil or soybean
1 teaspoon (tsp) salt rasa
1 tablespoon (soup) shallow corn starch (Cornstarch) (optional)
2 tablespoons (soup) of salsa with chopped stem only put before serving. (optional).
You can put green onions in rodelinhas.
Way of preparing:
Lead to fire a medium saucepan with the oil onion leave until wilted.
Add the zucchini go sauté, stirring frequently, until cooked.
If you need to go dripping boiling water until done.
If using immediately add the cornstarch with half a cup of cold water, mix well. It is a velvety cream.
Pour into the pan stirring constantly until the kitchen.
If it is put more water. The water is hot when the fire. cold water, out of the fire
Corn starch is dissolved in cold water to avoid lumps.
Before serving sprinkle parsley and chopped chives.
Note:
If you can cut the zucchini into very small cubes.
Cut into slices the length, add all of them, make the cut into thin strips and then into cubes.
You can also sauté in very thin slices.
Note:
With the same recipe may cause other vegetables.
Neck pumpkin, squash, carrot, potato, taro, yams, and others.
Option II:
Zucchini Empanada:
2 medium zucchini cut into slices
passing the flour and then fried

Zucchini milanese:
Pass in flour then in beaten egg and finally in breadcrumbs
Another option:
No Egg:
1 cup (tea) of wheat flour
½ cup (tea) cold water
½ tablespoon (coffee) chemical baking powder
1 tablespoon (salt coffee)
Way of preparing:
Place in a bowl the flour baking powder and salt, go pouring water gradually to form a dough or thick nor too thin. Pass the slices of zucchini thickness of half a centimeter or a little more.
Fry on both sides in hot oil, lower the heat to prevent burning.
Then place on paper towel to remove excess.
Before serving remove the paper towel.

Notice:
With the same recipe of empanada zucchini, eggplant can replace, do not need to remove the peel,

Borsch, Potato Puree With or without milk

Borsch, Potato Puree With or without milk

ingredients:


2 tablet vegetable broth or 300 grams. of beef (muscle)
2 liters of cold water

Other Ingredients:

1 tablet of broth
1 large onion
2 celery stalks washed, whole without cutting
1 parsley bundle of washed whole, without cutting
4 medium beets unpeeled
1 bay leaf

Mashed potatoes

1 kilo of potato kitchen and squeezed
1 or 2 tablespoons (soup) of butter or margarine
1 cup (tea) of milk already boiled and cold
2 tablespoons sour cream soup
1 teaspoon salt tea
Warning:
For Who can not use milk, cream, do not need to put anything, butter substitute margarine.

Mode Prepare Borsch:

Wash the meat, cook the entire piece in the pressure cooker, for thirty minutes strain the broth, or make the broth with vegetable broth tablets.
Wash the beets with a brush under running water to remove all the earth.

Cooking in common pan, whole beets with celery onions, the broth of the flesh.
After the cooked beets, remove the peel, cut into chunks and puree in blender with the juice of the strained cooking.
WARNING:
If cooking the beets in the pressure cooker, just put the vegetable broth, do not add the other ingredients that clog the valve.

Take the fire beet cream, with parsley sauce and chives tied and bay leaf and bouillon tablet. Boil for ten to fifteen minutes on low heat, then take the parsley and bay leaf, salt test.

How to prepare the Mashed Potatoes:

Wash the potatoes with peels take cooking pot steam or colander with water underneath, or cuscuzeira.
After the cooked potatoes, peel pass the potato masher. Not the processor.
Place the potatoes in a large pot crammed with butter salt and a little milk and finally the cream, bring fire to cook until unglued from the bottom of the pot.
If it gets too hard to add more milk or cream.

To serve place the well drain beet cream in a large shallow dish in the center of the mashed potatoes in the form of very high pyramid.

Way to serve the soup:

To serve place the soup in a tureen, a shell and a large spoon to serve the puree.
First place on the bottom plate beetroot cream with the shell, then take the puree with the big spoon and place in the center of the plate forming a pyramid.
You can substitute mashed potatoes for other ingredients:
cassava, cassava, yams, taro, sweet potatoes.


Serve the hot soup as first course.

Note:
If you can replace cow's milk with yam milk.
Blend one or two peeled yams with a Agau cup filtrada.Coar a very thin cloth, squeezing be ,.
May yam put together with the same milk part coconut milk, or the like.