Macaroni crisis Vapt Vupt - Hotel Photos

Macaroni crisis Vapt Vupt - Hotel Photos

ingredients:
½ kilo of long linguine noodles, or spaguete
I - Sauce:
I Broccoli dish raw or pre cooked bouquets See below.
3 tomatoes peeled and seeded, diced
1 cup (tea) or raw pea taste can be frozen
See below:
1 cup (tea) of chopped or grated onion
1 cup (pod tea butter cut into small piece of 1 cm
1 red pepper cut into small pieces
1 medium carrot diced or grated in the large drain
1 or 2 cans of sardines in oil or drained tuna.
1 small glass (300 gr.) Of canned mushrooms drained, washed and chopped
2 tablespoons (soup) of corn oil or soybean.
3 to 4 tablespoons (soup) of parsley with stems finely chopped
1 leek chopped white part only, thinly sliced ​​(optional)
2 stalks celery with leaves chopped (optional)
 Sauce II:
Replacement of the I sauce ingredients:
1 dish of cauliflower cooked in bouquets
1 dish of chicken cooked braised and shredded
1 asparagus dish canned drained, washed and chopped
1 palmetto glass canned drained, washed and chopped
1 glass bottom (heart) of artichokes canned, drained, washed and chopped
1 cup chopped diced ham
1 cup (tea) soaking of shoyu soy
1 red cabbage dish or chopped white and braised
1 dish of minced raw celga
1 plate background white sauce or to taste

The extent of the ingredients can be decreased or increased, depending on your taste,
Choose one or more ingredients list II so that it matches between them.
In the list I or II you choose the ingredients to your taste
Way of preparing:
Place a pan on the fire with the oil and saute the onions with tomatoes and other raw or pre cooked ingredients go sautéing and dripping hot water until they are cooked. Finally sardines or tuna drained. Book
In a large pot put 5 liters of water with an oil wire and a teaspoon (tsp) salt.

Once it starts boiling, throw the pasta and stir well with a long-handled fork.
Sometimes raw pasta takes to moisten and sink into the water, mix well with a fork to separate the wires.
See the packaging of minutes lead, should be roughly 8 'minutes.
Cook the pasta "al dente".
Drain and throw cold water to stop cooking.
If it cooled lead to microwave to heat each separate dish. sprinkling over grated cheese.

Roof:
50 to 100 grs. grated Parmesan cheese

Note:
To Cook Frozen peas:
Place a medium saucepan on fire when it boils, pour the peas, so go back to boil again count 1 'or 2' minutes.
Drain put ice and cold water to stop cooking.
The above process called bleaching
To Cook broccoli in bouquets or raw pods, make even the frozen pea mode.
All pickled vegetables should be drained and rinsed to remove additives, colorants, and preservatives.
ATTENTION:
Many people use this liquid from canned to put in stews, (are unprepared people) do not know the danger and the risk that is running the people who eat these poorly prepared food.
causes:
Many people have severe allergies and intoxication, reaching death. For this reason careful attention.

Carota dolce tagliuzzato + Photo

Carota dolce tagliuzzato + Photo

ingredienti:
4 piatti strong profonde di Carote grattugiate the scarico di spessore

SCIROPPO:
1 chilo di zucchero raffinato
1 liter di acqua fredda per fare it SCIROPPO
1 liter di acqua syrup per andare mettendo gradually when l'asciugatura del
6 pezzi di Stecca di cannella
18 spicchi d'India
2 fette Sottili di zenzero (opzionale)
Si può mettere anice stellato 6 (opzionale)

Come preparare

Lavare le Carote a secco, staccare.
Thankfully scarico di spessore.
Mettere in una grande pentola acqua di Zucchero, mescolare bene fuori dal fuoco, non mescolare it SCIROPPO south fuoco che è noioso.
Dopo l'aggiunta di spezie.
Lasciare in high mescolando di both in both calore, quindi abbassare la fiamma and andare slowly aggiungendo acqua syrup if necessary, fino a quando le Carote cotte sleep.
preparo1 Tempo di 1:30 pray, the anche di più, dipende carota dalla, il più vecchio, più ritardo.
When è freddo mettere un fascione di vetro con sterilizzati tappo the vite.

Notice:

In alcune fiere the carota supermercato è già grattugiato.
Scegliere quale è più facile

Uova Filato - Accompagnamento:

Ai FILATI uova carota:
Grata sulla stessa gadget per Fili Sottili and lunghi.
Il gadget è ovunque, mercato comunale, fiere, SUPERMERCATI.
Filati uova domestica carota accompagnare per il Pollame and meat di maiale, in particolare Lonza di maiale the petto di Tacchino di altri uccelli.

Important Information About oil and oil III Information

Important Information About oil and oil III Information


Information I:

I have been watching some programs on TV I see the "failure" and "lack" of knowledge of cooking some people by the presenter, who claims to know the oil temperature is to put a match, if it is light at the right temperature.

WRONG match will drop a toxic gas damaging health that may even bring serious illness disorder.
To test the oil put a small ball of dough, or a ball made with bread crumbs.
"Do not throw your health and others in the trash."

II INFORMATION:

When shopping for "oil" do not buy those that are on sale.
Answer:
The reason is that the oil is old, almost winning the validity, is rancid.
The oil should be consumed as soon as possible of its manufacture.
When I speak of the oil is olive oil "extra virgin".
To recapitulate:
The oil it gets rancid, unlike wine the older the better.
Is there an easy way to test the oil, place 3 tablespoons (soup) of oil in a small, thin cup, rub your hands to warm the cup.
Take a bit of olive oil, if it has the taste of the fruit of (olive), can be eaten without fear.
There is other methods, I will not pass that is for specialist subject.
If you want me to pass the other methods send request in Cooking Tips, or on Facebook Chest Nonna Antoinette.

III Information:

The same oil information is for any kind of cooking oil.

The request I am publishing again Stuffed tomato Antoinette IV Options

The request I am publishing again
Stuffed tomato Antoinette IV Options

ingredients:

6 large ripe tomatoes and firmly

Filling:

80gsm. chopped lean bacon or ham
80 to 100 grs. grated Parmesan cheese, or
50 grams. fresh ricotta mixed and 50 grams. grated Parmesan cheese
8 slices of bread crusts or common bread
1 medium onion, grated
1 tablespoon oregano
1 pinch of pepper to taste, or pepper sauce
½ cup cold milk
Do not put salt, already has salt in bacon and Parmesan cheese

Roof:

1 tablespoon grated Parmesan cheese
1 tablespoon breadcrumbs soup

Mix the two ingredients together cover

Way of preparing:

Wash the tomatoes, cut a thin strip to stand down without sticking, which runs all the liquid filling.
After cutting a cover at the top (stem) withdraw the seeds with the aid of a small knife, and the remaining seeds with a teaspoon (tsp). make the wash.
Leave the tomatoes dripping upside down, salting and make the capsizing, to drain all the water.
Separate water the slices of bread in milk, leave until thoroughly wet.
and squeeze the bread, remove the excess milk.
Fry the bacon, remove the fat.
Mix the bread with bacon onion grated cheese, oregano and pepper.
Distribute the stuffing tomatoes, do not fill up too much, that is, to the edge, grated Parmesan cheese to sprinkle and mixed with breadcrumbs, equal parts.

Bake gratin for 15 'to 20' minutes.
Serve with omelet stuffed with peas or sautéed spinach with onion or vegetable pie

II - Option:
You can fill the tomatoes with ricotta, parmesan and ground ham.
See other fillings below.
III - Option:
Tomatoes Italian Stuffed:
4 tomatoes Italian type (fat)
Filling:
½ cup (breadcrumbs tea can replace with:
toasted manioc flour
½ cup (tea) finely grated parmesan cheese
1 cup (coffee) of corn oil or olive oil to moisten the stuffing
1 can of anchovies or sardines (crumbly)
1 or 2 tablespoons fresh cilantro or chopped parsley
1 or 2 tablespoons finely chopped onion
½ pepper lady finger seeded and without the white ribs
finely chopped.
You can change the anchovies for canned tuna or other fish you prefer. If you use cod, soaked after (not cooking) cook with spices before.
Way of preparing:
Cut a thin strip of tomato on the bottom so that it is standing, careful not to cut too much and stay open to drain all the liquid.
Then remove the seeds carefully with a small knife and the rest with a spoon (tea).
Sprinkle salt in tomato cavity after capsizing, (facing down) to drain all the water.
Place in a bowl all the filling ingredients, mix well.
Filling the cavity tomato, so that the filling becomes a finger above the fruit.
Sprinkle grated cheese with breadcrumbs equal parts.
Take a hot oven 180 ° C for 15 'to 20' minutes, or until lightly browned.
Serve with a green salad
Can serve pie vegetables with chicken or fish and chicken fried calamari.

Option IV:

Stuffed Tomatoes - Input Plate

ingredients:
6 large tomatoes and Italian almost ripe

Filling:
1 small jar of mayonnaise
1 can of tuna without oil or anchovy
12 green olives and chopped drizzling
2 tablespoons cilantro or parsley and drizzling
½ can of drained peas can use frozen peas Below
1 chopped red pepper and niggling
1 chopped celery stalk finely, or leek

Way of preparing:

Wash the tomatoes, remove a very thin cover, then with the aid of a spoon, remove the seeds being careful not to split them
Place the filling to the brim, put the cover and refrigerate until ready to serve
Serve the stuffed tomatoes in a round stainless plate with lettuce leaves around

Note:
½ or a cup or the like frozen peas
Way of preparing:
Pour the frozen peas in boiling water, so boil count 1 'to 2 minutes, depending on the amount
Drain and throw cold water to stop cooking.
The above process called bleaching

Tips and Secret of Cooking Rectif ied

Tips and Secret of Cooking Rectif ied
I understand that some people who say they know certain "Important Plate"; It has a lot to learn yet!
I'm tired of teaching that "broth of mocotó" should be "degreased" see in my blogs baudanonna.blogspot.com
or on Facebook Chest Nonna Antoinette.
Wrong
To remove the fat mocotó, many people put the pieces to simmer for 30 'minutes in the pressure cooker, then throw the cooking water out.
That precious liquid is gelatin which is formed by cooking the product and even more; They say they are taking the fat mocotó. "It's wrong".
Who plays this boiling liquid does not remove the fat, wastes mocotó of gelatin which is the most important part of mocotó
One way to Remove Mocotó Fat:
Wash the slices of mocotó (Paw cow or ox)
Set the pan covered with water until the pressure limit of the pot, that is, below the cable plug.
Leave each unit cooking, i.e. (a cow paw) by one (1) hour approximately, i.e. if new animal.
The old animal (cow) takes longer, 1, and ½. or even more.
After this period the mocotó should be very soft.
Halfway through cooking, turn off the heat, let cool until you release all the steam from the pressure cooker.
Take the test and see how it is, if you need to add more warm water in the pan.
Come back to do the same procedure, and cook until the appointed time.
To recapitulate:
Turn off the heat and let cool to go gangbusters.
Once the pan has cooled, open with care that is still very hot.
Strain through a fine sieve, in a ceramic bowl or terrine.
Take the bowl to the refrigerator for 12 hours.
The next day remove all the fat that was on top of the gelatin with the aid of a spoon (soup) and the remainder with a paper towel.
Dispose of the yellow fat that was on top of the gelatin (garbage).
Generally people do not remove this fat, not laziness is a lack of knowledge.
And you swallow the fat mocotó along with the remaining ingredients. Fat goes to clog your veins.
To finish:
Remove the bone (garbage) cut the cartilage into pieces, season with onion, parsley, capers, olives etc.
Serve the cartilage on another occasion.
Now you have the true broth of mocotó, season to taste, without putting any fat.
More details (information) look on my blog or on Facebook.
This measure is for knowledge.
Increasing the ingredients, increase the pot and water
Note:
With the broth defatted mocotó can put in small pots and using go slowly into soup.
Keep the pots always in the freezer.
With the broth defatted mocotó can make gelatin.
Gelatin is a delicacy that no one goes the right recipe.
If you want to see in a recipe
Facebook Bau Nonna Antonietta
or blogs (6 Languages).
Any questions can ask that I have great pleasure in answering, sometimes it may take a while for large order quantities, or because I was traveling doing research
Notice:
Besides the ear tug, still they call Broth mocotó of Cardinho and not Caldinho of mocotó.

Caldinho of Mocotó

Caldinho of Mocotó

Caldinho of Mocotó for Heat this cold.
Broth Mocotó
ingredients:
1 or 2 cow cut into pieces mocotós
Discard the hull
3 to 5 liters of cold water
2 tablespoons (soup) of vinegar or lemon juice
How to prepare the Mocotó:
Wash the pieces of mocotó, put in a pressure cooker.
If you make one (1) unit, put in pressure cooker (4.5 liters) with 3 liters of cold water.
For two (2) units put in the pressure cooker of 7 liters to 5 liters of water.
Cooking for one hour, let cool in the pan.
Open the pot and see if it is cooked.
If you need to return to the heat for another 30 'minutes, not forgetting to put more water.
Strain through a fine sieve. Remove the pieces of mocotó season as salad. Serve separately.
Bring the broth strained mocotó to the refrigerator until the next day.
The next day, remove with the help of a spoon (soup) yellow fat that was on top, discard then pass the paper towel.
Other Ingredients:
ingredients:
2 tablespoons (soup) of corn oil
1 medium onion, grated or chopped
1 teaspoon (tsp) fresh ginger, grated
2 bay leaves
2 whole celery stalks (optional)
1 whole bunch of parsley, remove before serving
Prepare the broth mode:
Fry the onion until wilted, add the broth mocotó with ginger and bay leaf, celery and parsley.
Bring the broth to fire the degreased mocotó for 20 'minutes. If you need to increase a little water.
Before serving remove the celery and parsley.
Take hot.
The mocotó broth is strong. The person gets enough energy.
Note\\\\\\\\\\:
Hello guys today second recipe.
Pay close attention folded in the above recipe, mocotó broth that is, if you want to stay warm this winter.
easy recipe, you can use common pot the difference is that it takes twice as long to cook.
After going public \ r the recipe with photos ,. I could not get the machine has problem.

Chicken Soup (Sopa) of Antoinette + Photos

Chicken Soup (Sopa) of Antoinette + Photos

Ingredients Chicken Soup:
1 large chicken, or 8 drumsticks, skinned without fats.
Other Ingredients:
2 medium carrots peeled, cut into thin slices.
4 large tomatoes diced, peeled and seeded.
2 celery stalks chopped into thin slices, with the leaves
1 leek only white part cut into thin slices
2 large onions, chopped,
4 garlic cloves without the cut kernels, or wrinkled.
If new garlic do not need to take the core
1 cinnamon sticks branch.
2 bay leaves, then remove
Do not put many bay leaves, which lowers the pressure, or
½ tablespoon (coffee) shallow ground bay.
2 bouillon tablets or chicken (optional).
1 teaspoon pepper sauce lady finger (optional).
1 tablespoon (soup) or (tsp) grated fresh ginger, or
½ teaspoon of coffee) ground ginger.

Complement For Soup:
1 cup (tea) of rice washed, drained
1 cup (tea) of chopped parsley with stems, add at the end. along with the shallots.
 ½ cup chopped chives, add at the end of cooking
50 to 100 grs. grated Parmesan cheese is (optional)
Each person puts on your plate the required amount.

Mode Prepare the Chicken Soup:
Rinse the chicken, inside and out.
Cut into small pieces.

Take the skin, fat, lungs, head, wing neck to neck discard (throw away).
* Do not eat or neck chicken wing say they inject hormones *.
If Use Thigh and drumstick:

Wash the thighs, not to forget to take the skins, and the fat, keep the bones, removing until cooked.
Place the chicken to cook in pressure cooker for 10 'minutes or common pan for 20' minutes or until cooked.
Remove the chicken pieces. Reserve.
Place broth in the other ingredients of the first list, washed and cut very small, in common pot
Put to cook in the common pot for 10 'minutes, or until it is cooked.
Allow to cool, remove it from the pan pour into a bowl.

Debone the chicken cut into pieces no fraying. To reserve.

Pour the strained broth in a pressure cooker add 3 cups of hot water and washed rice.
Cover the pot, bring to a boil, lower the pin, leave on low heat for 5 'minutes.
Do not open the pot, let cool it continues cooking.

Then open the pot add all the other ingredients cooked, which were reserved in the bowl, and spices too.
If you need to add more hot water.
The soup has to be very consistent, but with enough broth.
Leave the fire for another 10 to 20 'minutes, or until hot.
Before serving add the parsley and chives raw bites.
* The salsa stem is richer rich in iron than own sheets * s.

Serve in earthenware bowls on a shallow dish.

Sprinkle grated Parmesan cheese on top (optional)
If you prefer you can cook in common pot, it takes twice as long.
Note:
You can make soup with another bird.
Peru, mallards, duck etc.

AVISO

I was 20 days out of my house by problems of reform capable of Santos in Sao Pauloo Brazil) by the tenant output of reason.
| Now we will rent for season.
Rose 5 am a cold 8 degrees and 7 came mason, plumber, painter, electrician. Glazier, technical refrigeration (refrigerator and freezer not chilled) janitor.
My husband and I did not have time to breathe, that is, in addition to choosing to purchase the material.
We made a small change in return for furniture.
I did not die as many people thought and I am also not sick.
I did not have time to spend my recipes for lack of time.
From now on I will resume my work.
I ate so much mullet with mush in many ways and farofas;
Mullet lunch dinner and evening supper.