Fish and Vegetable Muqueca (Moqueca) II Options

Fish and Vegetable Muqueca (Moqueca) II Options
Ingredients:
1 kg of fish (sea bass) or cacao, boyfriend, tuna, and others
The fish of your choice, cut into cubes.

Other Ingredients:
4 to 6 medium tomatoes cut into thick slices
2 tablespoons of corn oil or oil of your choice
2 large onions cut into thick slices
3 red, yellow and green peppers
1 cup of tea with parsley
½ cup chopped chives
1 cup cold water (tea)
1 round of 250 ml coconut milk the same measure of water
½ tablespoon of salt
1 tablespoon (capers soup.
½ teaspoon (bay leaf) bay leaf or 2 bay leaves
1 teaspoon grated fresh ginger (optional)
All vegetables are raw
Way of preparing:

Wash the fish well, season with salt, pepper and ginger let stand for 1 hour.

In a large pot preferably clay, put oil then go laying in layers
First the fish stands, side by side
Second onions cut into slices, scattered over
Third tomato cut into slices with the seeds
Fourth bell pepper cut into seeded slices
Fifth put of fish and so on until finished
The last layer is sliced ​​tomatoes with laurel leaves
Above pour the coconut milk mixed with the water.
Bring to a boil over high heat, bring the heat down, ie cook over low heat for 20 'to 30 minutes, or until everything is well cooked
Notice:
The layers of the vegetables are scattered over, not heaped.
If you want to put prawns add 5 'minutes before you finish, Do not let the prawns cook too much that gets bloody.
Serve in the same crock pot.
Before serving, place the parsley and chives.
The capers put on top of the fish tails
Make two layers of each ingredient.
Accompany:
White rice, lettuce salad with grated raw carrots and tomato
cherry.

Note
Can add with 5 minutes left to finish the muqueca
1 pound shrimp medium clean and well washed (optional)

II Option:
Vegetable Muqueca

3 medium potatoes cut into slices
2 medium carrots
2 chuchu cut into pieces
1 large onion cut into thin slices
3 to 4 diced tomatoes with the seed
1 cup of frozen peas. see below
1 cup (tea) of pod cut into 1-inch pieces.
1 plate of bouquets of broccoli or cauliflower, or the two together.
1 glass of coconut milk 250 ml
2 tablespoons corn oil
Put 3 tablespoons of water, if the vegetables are hot (the water is hot), mixed with the coconut milk
All the vegetas are cooked "al dente"
Place the vegetables in layers in a round refractory or in a non-stick form
The last layer is tomato.
After you have it, put the parsley
Bring to the preheated oven 180 º C for 15 minutes.


Other Ingredients Optional):
You can add zucchini, eggplant, peppers, jiló in slices.
You can change the potato by yam or yam.
If you like you can put small clean okra.
Choose the vegetables of your choice.

Note:
How to defrost the pea.
Put a medium saucepan on the fire with half water, when raising boil, throw the frozen peas, so it boiled again count 1 'minute.
Drain pea in a sieve, pour over ice water to stop cooking.
The above procedure calls bleaching.

Coconut and Maize Beef II Options

Coconut and Maize Beef II Options

Ingredients:

I Option:

3 glasses of refined sugar
½ liter of milk
100 grs. Of cheese
100 grs. Of fresh grated coconut, if you use the dry moisturize with a little
To moisten.
2 tablespoons full of wheat flour
1 tablespoon butter
4 large whole eggs

Way of preparing:

Knock for 10 minutes. The eggs, add the milk, then the butter, the grated cheese, the grated coconut, the wheat flour and put the last sugar.
Grease a baking dish with butter and sprinkle with refined sugar, or wheat flour.
Pour the blender dough into the baking dish, smoothing well with a spatula.
Bring to bake in medium oven at 180 º C, preheated to 30 minutes, or until blush.
Unmount only after cold

Cut into rectangles, or very small squares

Put into paper cups, and then into a tray.
II Option:
Green Corn Queijadinha

Ingredients:
4 medium raw ears or
2 cans of green corn, drained, side
1 cup of milk (tea) of cow's milk
1 cup of sugar
250 grs. Grated fresh coconut or
Moisturized dry coconut with half a cup of cold water
1 or 2 eggs
1 tablespoon butter

Way of preparing:

Beat the corn with the milk in the blender, then strain.
Return the strained liquid to the blender adding the other ingredients of the recipe.
Spread with butter, sprinkled with flour or sugar
Preheated oven 180 º C for approximately 30 minutes or until blush.

Note:
If you like you can bake with paper pans, do not fill up to the edge.
Put the paper cups inside another aluminum foil, then into a baking dish.
Serve with paper formihas.

Modified Home-made Sauce Sauce

Modified Home-made Sauce Sauce

Ingredients:
I Option:
1 or 2 kg of skinless and seeded tomatoes, chopped
1 or ½ pound of onion (serves to give consistency to the sauce)
1 bay leaf, or ¼ teaspoon (bay leaf) bay leaf
1 tablespoon dried oregano or 1 fresh sprig
1 tablespoon of sugar or a peeled medium carrot cooked in the sauce (serves to take away the acidity), can substitute for sodium bicarbonate
1 teaspoon of baking soda (see below)
1 piece of cinnamon stick, aid in digestion (optional)
2 to 3 ginger slices (optional), remove before serving.
How to prepare The sauce to the Sugo:
In a large saucepan place the oil with the onion, let the fire until wilting, add the tomatoes and cook until they are dismantled.
Add the ginger to the carrot or the sugar, leave on the fire for 20 to 30 minutes.
When 10 minutes is gone to turn off the heat, put the cinnamon stick, remove before serving and before the fire, add oregano.
II Option:
Industrialized Mode
Use the same ingredients as the homemade sauce, replacing the tomatoes with 1lb of 500g of ready-to-eat tomato sauce.
You can put 2 tablespoons of "Onion Soup Powder"
Add 3 to 4 cans of water, leave on the heat until cut in half, or until a thick sauce.
Method of Preparing the Industrialized Sauce:

In a large saucepan place the oil with the onion, let the fire until wilted, add the can of the industrialized tomato sauce with 3 to 4 cans of cold water and cook until reduced in half.
Add ginger to "Onion Soup" to carrot or sugar, leave on the stove for 60 minutes.
When 10 minutes is gone before turning off the heat, place the cinnamon on a stick and before adding the oregano.
Do not forget to try (taste) before you take it out of the fire.
Note:
If using industrialized sauce can add:
2 tablespoons of tomato extract is (optional)
To remove the acidity you can exchange the sugar and the carrot for 1 teaspoon of (baking soda, mix well.
** You can not put the baking soda in the pressure cooker as it froth too much and an accident may occur. **

Chester Roast With Mixed Farofa + Photos

Chester Roast With Mixed Farofa + Photos

1 large chester of 4 kilos already tempered

Other Ingredients:
50 grs. of butter
1 tablespoon mustard (optional)
Way of preparing:

Loosen the skin from the chest and thighs carefully so as not to stick, mix butter with the mustard, rub under the skin.
Place the chester in a baking dish covered with aluminum foil, covered with aluminum foil, not too close to the skin to avoid sticking.
Oven 170 ° C for 40 'minutes for each pound of meat, watching from time to time, until roasting.
Thirty minutes before removing the chester from the oven, remove the foil and let it flush.
To serve:
Pass the chester to a platter lined sides with lettuce leaves and over cherry tomatoes.

FAROFA MISTA - III Options
Ingredients
2 tablespoons oil or butter
2 chopped red bell peppers (optional)
2 large onions grated or chopped small
1 sautéed cashew nut or Brazil nut (optional)
1 tablespoon chopped green olives
1 cup (sour) parsley with chopped stem
1 cup finely sliced ​​green onions
50 to 100 grs. Chopped bacon into cubes
150 grs. Sausage, cooked or ground, or cooked pork
300 grs. Of cooked and ground chicken gizzard
2 cups of corn flour or
1 cup of corn flour and
1 cup of cassava flour
2 eggs boiled and minced well small
Way of preparing:
Fry the bacon in the oil or lard remove leaving the fat in the pan.
Fry the onion the chilies in the bacon fat, add the cooked and ground gizzards and sausage, sauté well, place the cornflour or olives together, mix well if it gets dry add a little oil or water.
If it gets too wet add a little cornmeal, then the cashew nut and the fried bacon.
Finally add chopped parsley and chives.
II Option:
Farofa With Cabbage:
2 tablespoons corn oil
1 grated onion
50 grs. Of bacon cut into cubes
2 cups of corn flour or cassava flour, or half a half.
1 cup chopped parsley
 ½ cup finely sliced ​​chives
1 plate of finely chopped cabbage (optional)
½ cup of chopped olives.
Salt and pepper to taste
Way of preparing:
Fry the bacon, remove place the onion, leave on the fire until wilting, then the cabbage braise for a few minutes, do not leave too much time on the fire it yellow, then the chosen flour mix well and follow the above instructions.
Finally the parsley and the spring onions and the olives.
III - Option:
Farofa With Banana
Ingredients:
1 large grated onion
2 tablespoons corn oil
2 cups of corn flour
4 banana sliced ​​bananas
2 boiled eggs chopped
1 cup of tea with parsley
Salt and pepper to taste
How to Prepare the Farofa.
Fry the onion in the oil, add the bananas let cook, then add the cornmeal to the point,
If it gets too dry put more oil or water.
Then add all the other ingredients.
Serve separate farofa;
You can put plain rice on the table in a separate dish.

Chicken Risotto With Vegetables + Photos

Chicken Risotto With Vegetables + Photos

Ingredients:
2 cups rice rice (own rice for risotto)
1 cup of grated onion
2 tablespoons butter does not serve margarine
1 glass of 200 ml dry white wine of good quality
5 cups (tea) vegetable broth

Homemade Vegetables Soup:

You can make the vegetable broth at home by cooking several vegetables covered with water, without any fat.
Onion, carrot, pumpkin, celery, garlic, bay leaf, cauliflower, broccoli, tomato pod, pea pie, and others of your preference.
If you prefer you can use vegetable broth in tablets
Way of preparing:
In a large saucepan place the butter and onion, let the fire until wilting.
Then add the rice, fry for another 5 'to 8' minutes, stirring constantly, with a spoon of long handle.

Add the white wine stir well until it is absorbed.
Slowly pour the vegetable broth, one conch at a time, stirring constantly, until finished, that is, until the rice is cooked.
The rice should be very moist.
Other Ingredients:
300 grs. Frozen pea
1 medium carrot, chopped into cubes
Way of preparing:
Pour the frozen peas into the boiling water as soon as they boil, count for a minute or two, then drain, pour out enough cold water to stop cooking.
If you need to add ice water with ice. The above process calls bleaching.
Add a medium carrot, cut into cubes, cooked in the pressure cooker, then boil for 3 minutes, do not open the pan until all the steam has run out.
Then drain (you can use the cooking water to cook the risotto).
When the risotto is on the spot ("al dente") add the pea to the carrot and the other ingredients you have chosen for the risotto.

Complement:
Ingredients To Complement The Risotto:
4 to 6 overcooked chicken with bone
4 tomatoes, skinless and seeded
1 medium onion, chopped or grated
2 tablespoons chopped parsley
2 tablespoons (corn oil soup
1 glass of hot water or whatever
Way of preparing:
In a large saucepan place the oil the chicken side by side, fry on one side until golden, turn and do the same procedure on the other side.
Put the tomatoes on the onion, sauté and dripping water slowly, until the chicken is cooked.
Remove the bones, unravel coarsely, (large pieces).
Decoration:
1 bundle of watercress washed, cut the large stems
1 plate cherry tomato bottom
20 whole black olives
20 mini pickled onions
After the risotto ready add the pieces of franc shredded large.
Note:
When adding the other ingredients to the risotto it has to be very hot and some accompanies some sauce or with tomato sauce.
Suggestion:
If you do not want to make risotto with rice, make regular rice with chicken and vegetables.
You can also place broccoli in small bouquets.

Stuffed Ox's Rib II Stuffings

Stuffed Ox's Rib II Stuffings

You can Bake in two different ways see below
Ingredients:
8 pounds of beef rib with plenty of meat under the bone.
Seasoning:
2% coarse salt for each pound of meat or
1 tablespoon of salt for each pound of meat.
Filling I:
300 to 500 grs. Of cooked pork sausage and then ground or processed
300 to 500 grs. Of cooked and ground chicken liver (optional)
300 to 500 grs. Of cooked and ground chicken gizzard (optional)
300 to 500 grs. Of cooked and ground pork, or chicken breast
100 grs. Of fried bacon with fat
1 kilo of corn flour, or to taste
1 bowl of chopped green olives
1 shallow dish with parsley
1 plate of grated onion
8 boiled and chopped eggs
1 cup of corn oil
200 grs. Of frozen peas after a scare
Playing in the boiling water for 1 'minutes, then throwing in the icy water to stop the cooking.
200 grs. Of carrots cut into boiled cubes (optional)
1 fingertip seedless pepper and without the white veins, chopped very small (optional), or pepper to your liking.
1 glass of palmito drained, washed and chopped
Recheio II:
½ kilo cooked pork sausage and then processed
200 grs. Of provolone cheese in small cubes
200 grs. Chopped green olives
500 grs. Cassava, cooked and squeezed
200 grs. Of boiled potatoes and squeezed
50 grs. Of fried bacon
2 large onions finely chopped or grated
1 or ½ cup (tea) chopped parsley
½ teaspoon finely chopped chives
2 to 3 tablespoons of corn oil
How to Prepare II Filling:
Sauté the onion until it withers, add the sausage that is already cooked and chopped together with the bacon.
Add cassava and potato, cooked and squeezed.
Then the rest of the ingredients, with the exception of the provolone cheese that is spread out in layers
Method of Preparing the Rib:
Ask the butcher to cut the meat under the rib, so that there is a large cavity to fill.
Thoroughly clean the meat by removing the tallow and excess fat, salt, leave in the refrigerator for 6 to 12 hours.
How to prepare the filling I:
To make the stuffing cook the sausage, liver, gizzard, pork everything in separate pans.
Then grind the meats or go through the processor.
Grind each meat one separate from the other, put on separate tijelinhas.
In a large pan fry the bacon with the corn oil, then remove and set aside.
In the bacon fat sauté the sausage, the pork, the gizzard the liver that are already all cooked and ground, add the onion, let on the fire for 5 'to 10' minutes.
Add cornmeal and drip water or oil if necessary, that is, if it is very dry.
Add the boiled eggs to the olives and chopped parsley.
Mix well all the ingredients in the filling.
The filling should be moist.
Fill the rib to sew the hole so that the farofa does not fall.
Sew with thick needle and colorless cotton string, or stick with sticks.
Wrap the rib on sheets of cellophane for roasting meat, wrap 8 times.
Or with banana leaf, washed.
Dry with paper towel.
Bake Mode:
Put the stuffed rib inside a large, deep dish.
Preheated oven 180 ° C after 10 minutes lower the oven temperature to 160 ° C.
Roast forty minutes for every pound of meat.
Serve with cooked and fried cassava. or
Boiled sweet potatoes and fries.
 Green salad of raw cabbage or chopped Catalonian.
Green salad of finely chopped cabbage with onion or braised cabbage.
Salad of watercress, almeirão, lettuce, chicory etc.
Note:
II Baking Option:
Can Bake with Salt Crust.
Cover the rib with a thick layer of coarse salt, mixed with egg white.
For each pound of coarse salt take an egg white.
Bake for 8 to 12 hours. Or until it looks like a very hard brick.
Break with hammer before serving.

Pan Vaca + Photos

Pan Vaca + Photos

Ingredients:
2 pounds of lean beef, cut into small pieces.
½ cup corn oil
Seasoning:
1 tablespoon full of fine salt or
1 packet of Onion Soup
Way of preparing:
Ask the butcher to cut the machine into the rib in small pieces.
Remove all the fat from the top and the one that is entangled in the meat.
Thoroughly wash the rib in running water
Do not season.
Cooking Mode:
Put a large saucepan on the fire with a little oil, as it heated up go put the pieces of rib one side of the other, go frying on one side and then the other, dripping boiling water gradually, when gilded add salt or Onion soup, and continue frying and dripping water, until the prime rib is cooked.
II Option:
As soon as the rib is golden brown, pour into the pressure cooker, place a glass of boiling water, cover the pan and cook over low heat for 20 minutes.
Remove the meat when it is cooked if it is hard to return to the fire again for 10 minutes or until it is well cooked.
With the water that remained in the pressure cooker, strain and after it cooled take the refrigerator, remove the fat that remain on top.
Use this broth to make soup, or another dish of your choice.
Serving the Ribs:
Serve with whole cooked potatoes, chopped minced crab with garlic, or cabbage.
II Option:
Cook the raw ribs in the pressure cooker with salt.
With the stock remaining in the pan, make the same as the previous recipe.
Serve the same way as above.
You can cook the prime rib in the pressure cooker without seasoning.
After cooked remove the meat season with onion, parsley, chopped chives, season with salt, pepper, vinegar and olive oil.
It follows in the next publication, stuffed rib

Soft Pepper Jelly and Strong III Options

Soft Pepper Jelly and Strong III Options

Jelly of Pimenta of the state of São Paulo, and Rio Grande do Sul.
I - Option:
Smoother Pepper Jelly
1 kg apple peeled and seeded diced
1 liter of water or orange juice or half a half
5 to 8 large finger peppers without the seeds cut in half. See the instructions below.
2 cups (tea) sugar
1 cup white vinegar
Way of preparing:
Wear disposable gloves to remove the seeds and white veins of the pepper finger.
Be careful not to rub your eyes while preparing, preferably with glasses.
After you have removed the seeds and the white veins cut the peppers into two parts, discard the gloves (litter).
Wash hands first and then face with soap.
Peel and cut the apples into small cubes.
How to Prepare Jelly on Fire:
Put all the ingredients of the recipe in a large and high pot, bring to a simmer, stirring occasionally until a jam is obtained, for approximately 1 or 2 hours.
As soon as it cooled hit all the ingredients in the blender, or processor.
If it remained very liquid to take to the fire until getting a soft jelly.
Store in tightly closed glass with screw cap inside the refrigerator.
 Notice:
The pepper jelly is to accompany barbecue, of any kind of meat.
(Birds, rabbit, kid, sheep, pig, ox, etc.).
Serves for other meats roasted in the traditional stove: Pork loin, beef, poultry.
If it will be used to dilute fish with vinegar and a little oil.

II Option:
Gourmet of Pimenta Gaúcha:
Ingredients:
250 grs. Pepper fingerless seedless and without the white veins.
250 grs. Of refined sugar
250 ml of filtered cold water
250 ml of vinegar and white rice
1 pinch of salt
Put in a large pot and high, all ingredients, mix well.
Bring to the boil until boiling, simmer for about two to three hours, stirring occasionally.
Let it cool well, hit the blender, or the processor.
If it is very liquid, return to the low heat until it is a soft jelly.
Yield is ½ liter of pepper jelly.
Store in sterilized small glasses with screw cap.
Store in refrigerator.
III - Option:
Pepper Jelly with Apple and Orange
1 large peeled apple grated in thick coarse
1 cup of sugar
250 ml orange juice
3 to 5 seedless finger peppers cut in half
1 teaspoon of salt
How to prepare and store, make equal the first recipe.
Note:

Wear disposable gloves to remove the seeds and white veins of the pepper finger.
Be careful not to rub your eyes while preparing, preferably with glasses.
After you have removed the seeds and the white veins cut the peppers into two parts, discard the gloves (litter).
Wash hands first and then face with soap.

The pepper contains the vitamins A, E, and C, is rich in zinc, folic acid and potassium.
Prevents cancer.

Haddok Smoked With Asparagus + Accompaniment

Haddok Smoked With Asparagus + Accompaniment
Ingredients:
1 Haddock whole smoked or fresh, cut into cubes
Sauce:
1 can of sour cream with whey
1 glass of cream cheese
2 tablespoons grated Parmesan cheese
2 tablespoons (soup) of capers
G u a n ions:
1 large glass of pickled asparagus,
Drained Washed to remove the preservative
1 tablespoon butter
2 tablespoons (grated) grated onion, washed and squeezed
Other Ingredients:
1 large mushroom glass pickled, drained, washed and chopped
2 cups cooked (tea) rice
1 cup chopped parsley
How to prepare the rice:
In a bowl combine in the cooked and hot rice with the chopped parsley, place in a form with hole in the center, tighten well.
Then unmold the rice on a platter and around put the mushrooms passed through the butter and in the center sprigs of parsley and cherry tomatoes.
Pass the whole asparagus for butter.
On a platter place the fish fingers with the sauce and round the asparagus pasted in the butter.
How to prepare The fish:
Wash the fish well, cut into medium posies, make the salt, put some white wine.
In a rectangular shape distribute the pies, pour over the cream, take to the oven medium 180 º C for 10 minutes.
Remove the fish from the oven, add on top the curd, sprinkle with grated Parmesan cheese.
Return to the oven for another 10 minutes.
Serving Mode:
In a serving dish, place the fish fillets with the sauce and the asparagus in the butter.
Note:
You can substitute haddok for another smoked fish, or precooked cod,

Haddok Smoked With Asparagus + Accompaniment

Haddok Smoked With Asparagus + Accompaniment
Ingredients:
1 Haddock whole smoked or fresh, cut into cubes
Sauce:
1 can of sour cream with whey
1 glass of cream cheese
2 tablespoons grated Parmesan cheese
2 tablespoons (soup) of capers
G u a n ions:
1 large glass of pickled asparagus,
Drained Washed to remove the preservative
1 tablespoon butter
2 tablespoons (grated) grated onion, washed and squeezed
Other Ingredients:
1 large mushroom glass pickled, drained, washed and chopped
2 cups cooked (tea) rice
1 cup chopped parsley
How to prepare the rice:
In a bowl combine in the cooked and hot rice with the chopped parsley, place in a form with hole in the center, tighten well.
Then unmold the rice on a platter and around put the mushrooms passed through the butter and in the center sprigs of parsley and cherry tomatoes.
Pass the whole asparagus for butter.
On a platter place the fish fingers with the sauce and round the asparagus pasted in the butter.
How to prepare The fish:
Wash the fish well, cut into medium posies, make the salt, put some white wine.
In a rectangular shape distribute the pies, pour over the cream, take to the oven medium 180 º C for 10 minutes.
Remove the fish from the oven, add on top the curd, sprinkle with grated Parmesan cheese.
Return to the oven for another 10 minutes.
Serving Mode:
In a serving dish, place the fish fillets with the sauce and the asparagus in the butter.
Note:
You can substitute haddok for another smoked fish, or precooked cod,

Pancake and Colored Pancake Cake - II Options

Pancake and Colored Pancake Cake - II Options

Green Pancake Sauce:

 I - Option:
Ingredients:

1 ½ cup of cow's milk
1 ½ cup sifted wheat flour
3 large eggs beaten
1 teaspoon of salt
1 pinch of sugar, serves to give golden color in the mass
1 cup chopped parsley leaves and stems (optional) or
1 cup of (tea) spinach leaves beaten in the frosted blender. With the parsley you do not have to strain.
It can only use liquid or spinach residues.
1 tablespoon butter or corn oil to grease the skillet.
Can substitute spinach for spinach powder.
In the municipal market you can find spinach powder, carrot or beet is one (1) tablespoon of rasa.

II - Option:
Simple Pancake Sauce:

1 glass of cow's milk 200 ml
1 cup sifted wheat flour (the glass is the same as the milk
3 eggs beaten
1 teaspoon of salt
1 pinch of sugar, served golden in the dough (optional)
1 tablespoon oil to spread the skillet
Make pancakes the same way as pancakes.

How to Prepare Colored Pancake:

Beat the eggs with the milk, then add the other ingredients except butter or oil, beat again, and put the spinach or parsley already chopped, let it sit for 15 minutes inside the refrigerator (optional)
Bring a frying pan to the heat to heat, lightly greased with oil, when it is very hot, lower the fire, remove the excess oil, with paper towel.
Put a small pan of pancake batter in the skillet, turn the frying pan well to spread well in the bottom. After gilding on one side, turn and do the same procedure on the other side,
The dough should be very thin.

Lay a napkin on the table and place the disks of pancakes ready, cover with another napkin, so you do not dry the dough.

How to Prepare the Pancake Cake:
Before making the layers, see the observation below.
In a refractory, place:
First layer of white sauce
Second layer a green pancake disk
Third layer white sauce
Fourth mozzarella layer
Fifth layer white sauce
Six-layer cooked carrots, peas and braised cauliflower with seasonings
Seventh layer of ham
Eighth layer white sauce
Ninth layer of grated or finely sliced ​​mozzarella
The last layer is tomato sauce and top grated mozzarella, or grated Parmesan cheese.
NOTE:
To assemble the Pancake Cake
A disc of pancake batter another of filling, always alternating mass and filling, until finished.
The last layer is tomato sauce.
Bake in gratin
Other Options:
If you like you can make two or three pancake cakes in the same way, so you do not get too tall.
You can delete the ingredients you do not want to put.
In the white sauce can add canned mushrooms drained, washed and chopped, or various cheeses
Parmesan, ricotta, gorgonzola, and others.
Accompanied salad with green leaves.
Watercress, arugula, lettuce, almeirão, endive.
No need to accompany rice or noodles, the pancake is already a complete dish.
Notice:
With pancake batter you can make rolled cannelloni type, or folded in triangles or bundles, tied with chives, (throw chives in boiling water to become malleable).
With ready-made pancake batter you can cut and use as noodles. It's a twig break.

Escabeche of Fish With Vegetables

Escabeche of Fish With Vegetables

Ingredients:

2 pounds of cacao in medium roes or fish of your choice
1 large glass of good quality brandy is optional
Spirits are used to remove the strong smell of the fish. (optional).

Spices:

2% by weight of the salt fish. 2 tablespoons of salt
½ cup vinegar or lemon juice (optional)
1 teaspoon grated ginger
1 pinch of pepper or pepper sauce
2 sprigs of rosemary, whole (optional)

Other Ingredients:

1 bowl background of wheat flour
½ liter of corn oil, to fry the fish

Miscellaneous Vegetables:

800 grs. Cooked carrots, cut into thin strips of 5 centimeters
1 kg raw onion, thinly sliced
4 roasted green peppers, without seedless skin
4 red peppers cut into thin thin strips
2 yellow peppers, cut into strips, raw
1 whole large celery without leaves cut into thin strips
1 or 2 cups (tea) finely chopped parsley
½ cup of chopped chives, may be just the white part
½ cup chopped mint tea (optional)
2 tablespoons of capers
1 tablespoon grated ginger

Escabeche Sauce:

1 large glass of corn oil (250 ml).
1 large glass of white vinegar (250 ml).
1 glass of cold water (250 ml)
1 teaspoon of salt, or what you need

If you want you can double the sauce recipe

How to Prepare the Fish:

Rinse the fish thoroughly, dry with paper towels, put the whole fish slices covered with the brandy on a platter, let stand for 30 minutes, inside the refrigerator, covered with film.
The above procedure is optional.
Remove the fish from the seasoning with salt, grated ginger and pepper.
If you want you can wash the fish again after you have taken it out of the rum, before seasoning is optional .. Book it.
How to Empanar the Fish:
Remove the fish from the seasoning, dry with paper towel, pass the slices on the wheat flour, beat to remove excess flour.
Fry the fish in hot oil one or two slices at a time, lower the heat so that it is well cooked inside, let it brown on one side, turn and do the same on the other side.
Dry the fish with paper towel until the excess fat is removed.

Change the oil every time the skillet is floured, or the oil is dirty.
The ideal is to change the oil, with each fry.
NOTICE:
"I change every time." So as not to risk changing the taste.
After all the fries are fried, mount the dish, see below

How to prepare the vegetables:
Peel the carrots, cut into thin strips, cook for three minutes in the pressure cooker, or ordinary pan.
It can not be very cooked, it has to be "al dente".

Do not open the pressure cooker until it has cooled completely without the steam, that is, without pressure.

Stick the green peppers in several places and bake until the skin is loose, (or almost burnt), or fry each with a fork, bring the mouth of the fire over until the skin is slightly burned, (only the bell peppers Green) that are indigestible, the other colors do not need to remove the skin.
Place the peppers inside a damp napkin, leave to cool, or wrap aluminum foil.
Then remove the skin by pulling with your fingers, or gently scrape with a small knife.
Wash the peppers well under running water.
Cut the green peppers into thin strips. Book it.
Cut the other peppers into thin strips (raw).
Clean the celery, removing the side fibers, cut into thin strips cook "al dente". Do not let it cook too much that gets too soft.
How to Prepare the Pickled Sauce:
In a large saucepan, put the oil to warm, pour the onion leave until wilting, add the vinegar and salt.
Then add the cooked carrots, the cooked celery, leave on the fire for 10 minutes, over low heat, finally add the strips of peppers until softened.

How to Mount the Pickled Plate

In a large, transparent high refractory, make layers, alternating fish and pickle sauce.
Put a layer of fish in the bottom of the refractory, on top, spread the sauce of vegetables ..
Sprinkle with parsley, chives and mint, chopped and capers cut in half.
Repeat the layers until all the ingredients are finished, the last one is vegetables, and on top spread the parsley, the spring onion, and the mint capers and the sauce that is left in the pan.
Cover the refractory, or place paper film, take the refrigerator for 4 to6 hours.

If you want you can serve at the same time.
Keep the plate in the refrigerator until it's time to serve and what's left as well.

It accompanies white rice, palm hearts in large slices, and mangoes cut into thick strips, and slices of pineapple.
You can serve the fish as a snack with bread at will, and slices of fresh white cheese.

Keep the capped fish inside the refrigerator.

In summer put the temperature of the refrigerator stronger than normal, that is, cooler ..
Durability

Traditional Honey Bread + Fotoa

Traditional Honey Bread

Ingredients:
4 ½ cup of special sifted wheat flour
1 cup boiled cow's milk tea or long warm life
1 cup pure honey honey
2 tablespoons of chocolate powder or granulated
1 tablespoon baking powder
1 or 2 tablespoons of Rhum, cognac or cocoa liquor
1 tablespoon (soup) or cinnamon (powdered) cinnamon
1 teaspoon of ground cloves
4 light eggs in snow
1 cup (grated ginger coffee
 1 pinch of grated nutmeg
Yield 50 units.
Syrup:
500 grs. Of brown sugar without sifting
2 cups cold water tea
Filling: (optional)
1. Sweetened condensed milk is cooked in the pressure cooker.
2. Brigadier soft, white, or pink, or yellow, or brown.
Material:
50 medium sized pieces of honey bread, or
80 small cups of honey bread, or pie crusts. (They are aluminum baking sheets)
If you want you can bake in rectangular baking dish then cut with stainless steel cutter.
I - Chocolate Coverage:
500 grs. Half bitter chocolate cut or grated, melted in a water bath or microwave for 30 seconds at a time until melted.
II - Chocolate Coverage
Ingredients:
2 cups powdered chocolate tea
1 cup refined sugar
6 tablespoons boiled cow's milk, or long-life milk
2 tablespoons full of butter
How to Prepare for Coverage II:
In a large saucepan combine the chocolate powder with milk, sugar and butter.
Bring the pan to the fire, stirring constantly until thick.
Take the fire pour the warm cover over the honey bread, let it cool before packing.
How to prepare the honey bread:
In a bowl, add all the dry ingredients, except sugar. Mix the sifted wheat flour, baking powder, cinnamon, clove, ginger, and nutmeg. Book it.
Separately, (in a large saucepan), combine with a wooden spoon, sugar and cold water, (always use the same spoon to make sweets).
Bring the pan to the heat, stirring constantly, until it is boiling, lower the heat for 20 minutes or until thick syrup.
 Remove the pan from the heat, add the honey, the beaten egg yolks, and the warm milk mixing slowly with the egg whisk.

After all the ingredients well mixed, add the liquor. Add the mixture of the bowl, gradually and slowly, and finally the whites in snow, mixing from below up very slowly, or inverse, that is the mass of the honey bread in the egg whites.
Grease the flour with butter and sprinkle with flour or flour.
Putting little dough in each dish, a little less than half, grows a lot.
Beat the pans on the table so that the dough is firm.
Bake Mode:
Turn oven into place the pans inside a baking dish with the oven cool, leave for 10 minutes, then medium oven 180 ° C, for 20 to 35 minutes or until blush.
To know if the dough is roasted, test it with a toothpick, stick a toothpick, if it comes wet the bread is still raw, leave it in the oven for another 10'or 15'minutes.
If it comes out dry it is ready.
Unmold after cold, put in # 0 paper cups or in cellophane bags plain or with colored balls, tie with fine pink, blue, or red ribbon.
If you want you can put on top, a confection, or a little flower, is ready, in the house of articles for party.
Note:
You can make the honeycomb in baking sheets, cut into squares, or with a round stainless steel cutter, or heart, then bathe in the chocolate syrup.
After the chopped honey, the chocolate bath.
Place to dry on a paper towel or foil, then pack with cellophane paper.
Notice:
To market the bread and without stuffing.
Note:
The sweetened condensed milk is cooked in the pressure cooker without the label for 40 minutes. Allow to cool in the pan until all the steam comes out.
Allow the can to cool inside the refrigerator before opening.
Caution the candy sneezes and can burn who is opening the can.

R o s b i f e of Filé Mignon or Contra Filé Chef's Secret, see below

R o s b i f e of Filé Mignon or Contra Filé
Chef's Secret, see below
Ingredients:
1 or 2 pounds of sirloin, or whole piece filet mignon
½ cup (tea) corn oil
1 tablespoon of salt for each pound of meat
Pepper to taste
Way of preparing:
Do not season the meat.
Take the piece of meat, wrap it with a lot of cotton string so that it is round and after roasting can be cut into slices all the same.
Grease the meat piece with the oil, without seasoning.
Put the rest of the oil on the baking sheet, over the meat.
Do not cover the meat.
Preheat oven to 180 ° C for 40 minutes for each pound.
Five minutes before taking the oven, season with salt and pepper to taste, spread so that it is uniform.
The roast beef is in the right spot, when jabbing with a fork, get some pink liquid out.
On the outside the meat should be well toasted, and inside pink
To Serve The Roast Beef:
Can serve hot or cold.
Sliced ​​Hot Roast Beef:
Serve with boiled potatoes, sprinkled with butter sprinkled with parsley and capers.
The sauce left over in the baking dish, put a ladle of beef broth already prepared, coar.
Put the broth in a saucepan.
If it is necessary to dilute some wheat flour or cornstarch (cornstarch). Serve the sauce in a separate saucepan.
Sliced ​​Cold Roast Beef:
Serve with salad of watercress, lettuce, endive, almeirão, tomato and onion in slices. (Wash well the onion).
It can also be served with potato salpicão, or vegetable bib.
Note:
Roast Beef is a dish, of English origin easy to make, it is well roasted on the outside and barely passed inside.
The meats that serve to prepare the Rosbifes are:
Partridge, filet mignon, lizard.
 It can be more cooked or raw, to taste.
** To be soft it is necessary that the weight of the meat is not too small **.
Chef's Secret:
** The secret is not to season the meat to bake, to roll with a lot of cotton string so that it is round **.
After ready cut into thin slices the same.
Roast Beef is one of the dishes to serve on cold suppers.
If you prefer you can make the roast beef in the pan on the fire.
In the pot put a cup of warm oil tea.
Fry the meat until golden brown, turning until golden brown.
Test:
Skewer a fork or a small knife to know if it is on point, if a pink liquid comes out is ready,
The roast beef is roasted on the outside and barely passed inside.


·

Fish Stew - Moqueca - Pirão III options

Fish Stew - Moqueca - Pirão III options

Ingredients:
1 kilo of small cacao, boyfriend or fish of your choice
1 tablespoon of salt
Other Ingredients:
1 green bell pepper, thinly sliced, seeded
1 yellow bell pepper, thinly sliced, seeded
1 red bell pepper, thinly sliced, seeded
4 tomatoes thinly sliced ​​with seeds
2 large onions cut into thin slices
1 tablespoon of grated fresh ginger
1 finger pepper, without seeds and without ribs
White, chopped
½ liter of coconut milk
2 tablespoons of oil
Way of preparing:
In a large pan fry the onion, the peppers, and the tomatoes, the ginger and the pepper.
When it is almost cooked put in the sauce the fish posts next to each other.
Throw on the coconut milk, leave on the fire until cooking.
Serve with pirão or white rice and chopped short cabbage.
Note:
II Option:
Fish stew
In a large large pot.
Lay the vegetables in layers, interspersing with the fish tails.
The ingredients should be seasoned with salt and ginger.
At the bottom of the pan the oil above the onions cut into slices.
Then the peppers, the tomatoes and on top of the fish dishes.
Cover with coconut milk and a glass of water
If you need more water.
 Cover the pan, you can not stir, just shake the pan.
Fire low until the fish is cooked.
If it gets too hot, puff it.
Pirão de Peixe:
Ingredients:
2 Fish heads, fins, pimples and some
Fish, or broth that cooked fish and vegetables
4 to 6 tomatoes cut into four pieces.
1 onion, 1 bay leaf, salt to taste
1 medium carrot cut into slices,
1 stalk of celery cut into four with leaves
1 bunch of parsley with whole chives washed
2 liters of cold water
Other Ingredients:
200 grs. Of raw cassava flour
Dissolved in cold water until well diluted
1 or ½ cup chopped parsley to put at the end of the baking
Way of preparing:
Wash the heads thoroughly and the rest of the ingredients
In a large saucepan place the water, heads, flanks, pimples and fish patches, tomatoes, onion, bay leaf, celery. The whole green smell tied up
Bring to the fire, to cook for 40 'to 60' minutes over medium heat.
After cooking strain into a fine sieve and discard the residue.
Put the cooked broth in a pan, bring to the fire, as soon as it boils, add the cassava flour diluted in water, slowly and slowly so as not to stir, always stirring with a tall spoon until thickened.
Let it cook for 10 'to 15' minutes, before taking the fire add the chopped parsley, mix well.
If you prefer to put the cassava flour in the rain slowly and slowly. Even cooking.
Serve separate pyramid
Serve the fish with the pirão, do not need to accompany rice, however, put rice on the table.
 Always someone will ask.
Cut the lemons in half, serve separately.
Make a raw salad of catalonia (catalonia). Finely chopped cabbage type.

POWDER WITH CHEF SECRET

POWDER WITH CHEF SECRET

Ingredients:
4 pounds of clean octopus, washed whole.
Spices:
1 cup of tea well filled with chopped or grated onion
1 cup of tea
1 teaspoon or grated fresh ginger (soup)
1 fingered seedless finger pepper (optional)
1 pinch of nutmeg (optional)
1 pinch cumin (optional)
1 teaspoon of salt
2 bay leaves
Sauce:
1 cup of dry red wine of good quality
6 ripe tomatoes without skins without seeds or
½ liter of concentrated homemade tomato sauce
6 carnations from India
1 small cinnamon stick
2 tablespoons chicken or beef stock, (optional)
Fresh Herbs:
1 tablespoon of chopped fresh herbs:
Basil, marjoram, parsley, mint, rosemary, sage,
Do not put rosemary is a very strong herb that can harm health.
Way of preparing:
Put the whole octopus to cook covered with water, as soon as it raised boil, remove and throw in the icy water with plenty of ice, leave for 5 minutes.
Then return to the fire for cooking.
A 4-pound octopus takes 20 'minutes in the pressure cooker and one (1) hour in the standard pan.
"Pay attention to the weight of the octopus, otherwise it will not work."
In a large pan fry the onion in the oil, add the chicken broth, the chopped tomatoes without seedless skin, a pinch of cumin, cinnamon, clove, ginger, nutmeg, bay leaves, when a thick sauce Add the red wine.
Lastly add the baked octopus leave on the stove for just 3 minutes. No more than three minutes.
** Be careful not to leave the octopus too long cooking, which gets bloody **.
In separate fry the canned onion until dark, add to the powder sauce before serving. It is optional.
Put at the end a tablespoon of various chopped herbs.
Antonieta's Final Touch:
Serve with white rice or boiled whole potatoes, then cut in half with a string of olive oil.
It can serve with Greek rice, (rice, red and green peppers, carrot pea).
Accompany salad with lettuce, avocado or mango, pineapple, cherry tomatoes, and cut sweet fennel. Seasoning aside.
Line a plate of white dinner with whole lettuce, on top distribute the fruits, the tomato, the fennel, and the black olives.
You can serve the fruits in balls, made with the ball.
Note:
Octopus after cooking loses 2/3 of its weight.

Eggplant Rolls With Greek Rice + Photos

Eggplant Rolls With Greek Rice + Photos

Ingredients:
4 medium eggplants thinly sliced
Water enough to cover, 1 teaspoon of salt
To Empanar:
1 bowl background of wheat flour
3 eggs beaten with salt
Filling: I
200 grs. Of thinly sliced ​​ham
200 grs. Finely sliced ​​mozzarella cheese
Filling: II
350 grs. Sausage with tomatoes, onions and seasonings
like.
2 tablespoons cream cheese or grated Parmesan cheese
The curd cheese and the cheese serve to give alloy.
Filling: III
350 grs. Of beef braised with seasonings see above
200 grs. Thin sliced ​​mozzarella.
Way of preparing:
Remove the tips from the eggplants and cut into thin slices.
Put the slices in the water with salt let it soak for 30 minutes.
Then drain and dry with a clean cloth.
Spread the eggplants on a board and over each, place a slice of bent ham and a slice of bent mozzarella. Roll up as a rocambole.
Fasten with the aid of 2 (two) sticks.
Pass the rolls in the wheat flour, then the eggs
Shakes. Pass the rolls back into the wheat flour.
Place the rolls on a baking sheet, one next to the other, covered with foil.
Bake at 180 ° C until browned.
In the middle of the cooking turn the rolls, so that they are doubled equally.
Filling: II
Put a slice of ham after filling and wrap and attach with grease stick See above.
Filling: III
Before placing the filling, place a slice of mozzarella.
Note:
If you want you can cook the rolls with 1 liter of homemade tomato sauce.
No need to brown.
Cover the rolls with the tomato sauce, low heat, add water not to dry, in the middle of cooking, turn the rollers carefully.
Remove the sticks before serving.


Follow up:
White rice and green salad with tomatoes or
Greek rice and raw cabbage salad.
Pilaf:
2 cups washed raw rice
4 cups boiling water
2 tablespoons (onion) or garlic
2 tablespoons corn oil
1 medium carrot cut into cubes
1 red bell pepper cut into small pieces
1 yellow bell pepper cut into small pieces
1 cup finely chopped
1 cup frozen green peas, pour into boiling water, bring to boil for 1 minute, then pour cold water to stop cooking, let cool.
Way of preparing;
Put the water in the fire as soon as it boils, pour the rice. The oil and the onion.
In separate fry onion and all the vegetables lightly, put together with the raw rice, mix well.
Cook until all the water has dried.

Steaks Milanese + Photo

Steaks Milanese + Photo

Ingredients:

½ pound of soft, rump or duckling
Cut into large and thin steaks

Seasoning:

2% of the weight of the salt meat is usually a teaspoon 'for each half pound of meat
3 cloves garlic, kneaded, if the garlic is old remove the crumb
1 pinch of pepper or pepper sauce
A little oil, serves to glue the flour

Other Ingredients:

1 bowl of wheat flour
1 bowl of flour
4 to 6 whole eggs beaten

Way of preparing:

Beat the steaks well, to thin not too thin
Season with salt, garlic and pepper to taste.
Leave to stand for half an hour, to pick up the seasonings.
Remove the garlic from the meat, pass the steaks on the wheat flour, then on the beaten egg and last on the flour. Each time you pass the flour beat to take out the excess.
Fry the steaks on both sides, in hot oil, lower the fire, not to burn.
Then remove the excess fat with paper towel, passing several sheets, until all the fat comes out.
Put the steaks in breadcrumbs on a platter and around lettuce leaves and cherry tomatoes.
In the center of the dish, place a flower of the peel of the tomato, or red and green bell pepper flower. (optional).
The decoration is optional.
Serve the steaks with mashed potatoes and watercress salad with red pepper slices.

STROGONOFFE DE MEAT and Chicken II Options + Photos

STROGONOFFE DE MEAT and Chicken II Options + Photos

Ingredients:

1 kilo of filet mignon, or rump, soft cucumber, duck, cut into 2x5 cm thick strips.


Other Ingredients:

½ pound of fresh or canned mushrooms
If using preserved mushrooms drip, wash well, before using, to take out preservatives additives, dyes
750 grams of onion, processed or finely chopped
2 pores - only white part
300 to 400 ml of pepperless cachup
200 grs. Butter does not serve margarine
2 boxes of sour cream or canned without the whey
1 cup of 200 ml of milk (optional)
1 cup of brandy-flambar (optional)
2 tablespoons of oil
2 tablespoons (soup) wheat flour, to be dissolved in the cream

Spices:

2 tablespoons of mustard
2 tablespoons (2 tablespoons) pepper sauce optional
1/2 teaspoon freshly grated ginger
½ teaspoon of ginger powder.
1 ½ tablespoons of salt
1 teaspoon ground cinnamon or 1 stick cinnamon
2 bay leaves or
½ teaspoon ground coffee, if using sheet remove before serving.
5 sprigs of fresh mint or 3 sage leaves put 10 'minutes before you finish cooking, if that time passes it loses its flavor.

Way of preparing:

I Step:
In a medium saucepan, fry the garlic with a little oil, add the onion and fry until wilted. Book it.

II Stage:
In another (large) pan fry filet mignon in the butter with the oil, until well cooked. If you change for rump or other meat, do the same procedure with the difference that after frying it will dripping boiling water slowly and slowly, until the meat is tender, this is well cooked.


III Stage:
In a large saucepan add the ingredients of stage I and II, mix well, add the pickled mushrooms (drained and washed) and chopped in half.
Then add the cachup, mustard, cinnamon, bay leaf, ginger and paprika which is optional.
Leave on the fire for 15 minutes by always stirring with a long spoon

IV Step:

Turn off the heat to cool until it is warm.

V Step:
In separate dissolve the wheat flour in the milk glass along with the cream, or only in the cream.
Pour this mixture slowly into the pot where all the other ingredients are, with the fire off, return to the medium heat stirring constantly until boiling.
The Great Secret To Not Carving Milk:
The great secret is to put wheat flour dissolved in the cream of milk serves not to carve and spoil your plate

VI Stage:
After all the ingredients well mixed, test the salt, bring to the medium heat until starting to boil, stirring constantly.
VII Stage:
Flambar
If you have any questions or concerns about flambar, do not do this.
Notice:

The salt of Strogonoffe is moderate, that is, it does not take much salt.
MAY BE FROZEN FOR A MONTH.
Served with white rice. Fried potato chips and pickled cucumber skewers.

Note:

The real Russian strogonoff is made with sour cream.
Squeeze the lemon to sour the cream.
In Russia they do not put cow's milk, ketchup or tomato sauce and mustard.
It accompanies boiled potatoes, here in Brazil was replaced by rice and straw potatoes. Serve separately.

           
Chicken Strogonoff + Photo:
II - Option: Changing the meat for chicken breast do the same way of the previous recipe
Ingredients:
1 pound chicken breast cut into strips or squares, or use the thigh and thigh that the meat is tastier, remove the bones and nerves.
Changing the meat for chicken breast do the same way of the previous recipe

Cabbage Leaves or Grape Leaves Cigar

Cabbage Leaves or Grape Leaves Cigar
Accompany Homemade Cottage Cheese see below
Ingredients:
1 fresh white cabbage, very large, very heavy, or
15 grape leaves.
1 cup of ground duck duck, or the meat of your choice, tighten well.
½ cup of well-washed dry rice, without any water.
2 bouillon tablets
1/2 liter of homemade tomato sauce or 1 can of tomato sauce with 3 cans of cold water

Spices:
1 large grated onion
2 garlic cloves (if it is old) without the crumbly mince
1 pinch of nutmeg
1 pinch of ground bay.
1 teaspoon grated ginger
½ fingered seedless minced pepper
2 tablespoons minced fresh mint. (optional)
1/2 tablespoon of salt.
1 cup chopped parsley.
Way of preparing:
Wash the cabbage, remove the leaves carefully, cutting with a knife. Cut some of the thick stalk.
Put the cabbage leaves to cook in a large cauldron, that is, only to wither. To reserve.
Season the meat with the salt, let stand for 30 minutes.
Then mix the washed and very dry rice without any water.
If you need to dry it on a clean cloth napkin.
Add onion, garlic, mint, ginger, pepper, ground bay leaf, pinch of nutmeg and chopped parsley
Stuff the cabbage leaves not too tight.
Do not forget that the rice grows.
Fold the sides and then wrap it up like a bundle.
Put the rolls in a large pan, side by side, on top in the cold tomato sauce or the already dissolved broth.
Approximately ½ liter of sauce, or even cover the rolls.

Let it simmer until boiling. Cover the pan, lower the heat, leave to cook for 30 'to 40' minutes, or even double in size.
If necessary complete with hot water to finish cooking.
Single dish - serve only with salad. Cress, cherry tomatoes,
Or finely chopped endive with cherry tomatoes, and raw grated carrot.
It can accompany curd cheese or curd and fresh fruit, pineapple, mango, apple, papaya, and others.

Homemade cream cheese

Ingredients:

500 grs. Of fresh ricotta minced in small pieces
200 grs. Of margarine in tablet, cut into small pieces
250 ml boiled and hot milk
1 tablespoon salt

Way of doing:

Boil the milk in a medium pan, throw the pieces of margarine and let it melt.
Turn off the heat and add the ricotta.
Put half of that mixture in the blender, beat for 5 minutes, then slowly add the rest of the ingredients until finished.
Put the salt, beat for another 5 to 10 minutes or until smooth cream without lumps.
Put in glass pots with screw cap, or white capped tuperware, take the refrigerator for 12 hours, or until it hardens.
If you like you can change the flavor of the curd by placing olives, aliche, ground pickes, or boiled eggplants seasoned, or red peppers or fresh herbs, parsley, mint, basil, or oregano chopped very small.
Each taste in separate pot.

Stuffed Zucchini With Meat And Rice + Photos

Stuffed Zucchini With Meat And Rice + Photos

Ingredients:
4 to 6 medium zucchini (Italian)
3 cups ground beef
1 ½ cups of raw rice washer drain, let dry in the rack.

For every 2 cups of ground beef, half the rice
(1 cup of tea).
Spices:
1 large grated onion
1 tablespoon of salt
1 teaspoon of Nonna Seasoning (optional)
1 cup of parsley with the chopped stalk, or to taste
1 or 2 tablespoons chopped fresh mint
1 seedless finger pepper without the white veins
Chopped as thin as possible, or pepper sauce to taste
If you put the seasoning of the nonna do not put another pepper
Sauce :
1 cup of grated onion
1 cup whole apricot or 1 tablespoon honey
2 stalks of celery cut into thin slices
1 thinly sliced ​​pork chop
1 liter of homemade tomato sauce, or 1 can of gravy ready
If using sauce dilute with two cans of water.
1 tablespoon of salt.

How to prepare Zucchini:
Wash the zucchini well. If you are injured or imperfect, shave with a knife. Wash again.
Cut the courgettes into two pieces, removing the stem and cutting the bottom to stand.
Scoop with a small spoon to remove the crumb. To reserve.
How to prepare the meat:

In a large bowl place the ground beef the washed and very dry rice, add the chopped onion, pepper, salt, parsley and mint, the seasoning of the nonna.
"(Nonna's seasoning replaces pepper)"
Mix all the ingredients.
Leave to stand in the refrigerator covered with film paper for an hour.
The zucchini are raw.
Fill the zucchini so that it does not get too tight.
Do not forget that the rice grows after cooked.
If you put too much stuffing it bursts.

How to Prepare the Sauce:
To fry the celery, in half the cooking add the garlic pore and the onion. Leave on the fire until the onion is wilted.
Add the tomato sauce with a little water, and the salt, leave in the fire until a well cooked sauce. Let cool.
Put the sauce in a medium saucepan and distribute the zucchini stuffed so that it is side by side, covered with the sauce.
Add the apricots or honey to the sauce.
Leave on the fire until the zucchini is cooked, that is, and the rice should be well cooked.
Can Serve with Eggplant Pasta that is on blogs and braised short beans. And lettuce salad with cherry tomatoes and grated raw carrots. It comes with yogurt or curd.
 Nonna's Seasoning

Ingredients:
1 tablespoon (spiced) paprika or black pepper
1 tablespoon (soup) or nutmeg (tea)
1 tablespoon ginger powder
1 teaspoon ground cinnamon
1 teaspoon of ground cloves
1 teaspoon ground coffee

Way of preparing:

Mix everything together and store it in a tightly closed screw cap where there is no light and moisture, or place in small, tightly closed flasks.

When you use the first time put only a pinch of that seasoning.
Then gradually increase the amount until you get used to it.

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

Rectified Stuffed Pepper + Photos

Rectified Stuffed Pepper + Photos

Ingredients:
8 red peppers or (yellow and green) fat and tall raw
Filling:
½ pound of ground muscle or other meat of your choice
½ cup of raw (washed) rice
Other Ingredients:
50 grs. Minced and fried bacon (optional)
1 large onion, grated or chopped
1 cup chopped parsley
½ cup chopped green olives (optional)
½ cup of grated cheese (optional)
1 pinch of nutmeg, or cumin (optional)
1 teaspoon full of salt or
1 tablespoon "Industrialized Onion Soup"
1 tablespoon chopped mint
1 teaspoon or grated fresh ginger (soup)
1 brownie, wet and squeezed
½ fingered seedless minced pepper

II- Option:
The same stuffing above can remove the half cup of (washed) raw rice.
Do the same as above
With rice yields more.
When filling the peppers with the meat and rice filling, fill in half. Rice grows a lot.

Way of preparing:

In a bowl add the meat with the fried bacon, onion, parsley, mint, olive, ginger, nutmeg, pepper, salt, and finally the grated cheese.
Mix well all ingredients.
Cut the lid of the peppers, remove the seeds and the white veins, wash well.
With the aid of a spoon fill the bell peppers, not too tight, do not forget that the rice grows.
To close the bell pepper, place a small cube of bread and top it with a stick.
How to cook the peppers
Place the stuffed peppers in a large saucepan, side by side.
Cover with homemade tomato sauce, or with meat stock.
Bring to a high heat until boiling, lower the heat to cook for 20 minutes or until the chilies are cooked.
Serve with potato salad, carrot, palm heart, olive pod.
And also with lettuce salad with carrots grated in the thick drain and tomatoes in cubes.
Follow the next recipe the homemade tomato sauce
Note:
With the same stuffing and seasonings you can stuff grape leaves, celga or cabbage, zucchini, whole or cut in half by length.
For cooking it can be with diluted tomato sauce or beef broth.
Note:
The measure is ¾ of meat and ¼ rice.

Stuffed Eggplant + Photos

Stuffed Eggplant + Photos

See Freeze at the end of the recipe
Ingredients:
6 to 8 medium eggplants cut in half and hollowed out see photo below
3 fat eggplants peeled and cut into cubes

Filling:

800 grs. Of beef (duck) ground twice
3 tablespoons corn oil

Spices:

3 large onions grated or finely chopped
2 tablespoons of broth (optional)
1 tablespoon of salt
1 tablespoon dried oregano
1 teaspoon grated fresh ginger
1 cup scallion celery, thinly sliced ​​(optional)
1 cup chopped garlic clove (optional)
1 cup of grated Parmesan cheese
1 cup chopped fresh parsley (leaves and stems) finely chopped

Other Ingredients:

1 glass of vinegar to remove the bitter of the eggplants
100 grs. Of grated cheese to sprinkle over the eggplants
300 grs. Of sliced ​​musk (optional)
300 grs. Sliced ​​ham (optional)


Way of preparing:

Wash the eggplants well, cut the stem, open in half, by length.
With a spoonful of soup, scoop the eggplants, until almost all the crumb is removed.
Leave half a centimeter of pulp, along with the bark, that is, all around and back as well.
Put the squash and cubes of eggplants in a bowl, cover with water, salt and vinegar, let stand for 30 minutes to remove the bitter, do the same with the boats
(The eggshell bark) empty drain and set aside.
Put two large pots with water in the fire.
As soon as it boils, pour in the first pan, the eggplant leave cooking 20 minutes, or until soften and stay transparent.
Drain the eggplant in a spill of pasta or a sieve, after it has cooled, squeeze until all excess water has run out.
In the other pan as soon as it boils, pour the eggshells. After it boiled again count for 5 minutes.
Be careful not to cook too much that gets too soft, drain and dry well with paper towel. Book it.

II Option:
If desired you can cut the raw eggplant in half, soak in the brine, then cook with plenty of water.
After it has cooled, remove the pulp with the help of a tablespoon.

How to prepare the filling:

Sauté the celery and garlic, pour in a cup of water and cook until softened. Book it.
In another pan (large) sauté the meat, with the oil until golden brown, stirring constantly to not burn add the onion, let the fire until wilting, add the celery and the garlic pore without water.
Then add the pulp and squares of the eggplants already squeezed, then the broth, go mixing with a spoon of high handle until a homogeneous mass, without water.
Taste the salt, add all the other ingredients, leave on the fire until well cooked and without any liquid.
Finally add the parsley and the grated cheese.

I - Option:

Place enough stuffing in the halves of the eggplant shells, sprinkle on top with grated cheese.

FREEZING:

Place the stuffed eggplants in a large round shape one separated from the other so as not to stick.
Bring to freezer to freeze until very hard.
Then pass to a zipped bag put as much as you like, or in a low rectangular tuperware with lid placing 2 or 3 in each.
TO DEFROST BERINJELA:

To defrost, take out the freezer at night and go to the refrigerator, place a stand underneath to not wet the refrigerator.
Take individual to heat in the microwave.
If you want to take the oven 180 º C for 15 'to 20' minutes without or with homemade tomato sauce,
If you use tomato sauce place enough grated cheese or mozzarella on top, serve well warm.

III -Option:

Cover the eggplants with a slice of ham and two slices of musée. Bake for gratin.
The):
Garnish the platter with whole lettuce leaves and chili, red, green and yellow (optional).
B):
Accompany homemade curd, or white rice, and watercress salad.

w):
Salad with chopped lettuce tomato, mushroom, pickled chives, green olives in thin slices, chopped parsley, and side dish 2 slices of raw pineapple or caramel.


Homemade cream cheese

Ingredients:

500 grs. Of fresh ricotta minced in small pieces
200 grs. Of margarine in tablet, cut into small pieces
250 ml boiled and hot milk
1 tablespoon salt

Way of doing:

Boil the milk in a medium pan, throw the pieces of margarine and let it melt.
Turn off the heat and add the ricotta.
Put half of that mixture in the blender, beat for 5 minutes, then slowly add the rest of the ingredients until finished.
Put the salt, beat for another 5 to 10 minutes or until smooth cream without lumps.
Put in glass pots with screw cap, or white capped tuperware, take the refrigerator for 12 hours, or until it hardens.
I wanted to

Homemade Orange Candy II Options Rectified + Photos

Homemade Orange Candy II Options Rectified + Photos

Notice:
Already exists in some Supermarket, or sacolão the oranges already semi - ready to make the sweet, do not have to leave of sauce.
Just make the syrup and cook the oranges.
The name of the Supermarket is Futurama in São Paulo Capital, where the fresh fruit is in the refrigerator.

Very Tasty Orange Sweet With Taste Of The Site, easy to make.
Ingredients:
24 thick-berry sour oranges - orange clove
Popularly called an orange horse
Syrup:
The same weight of orange is sugar
1 package of cinnamon sticks (40 grs.)
1 pack of Indian cloves (20 grs.)
1 large piece of sliced ​​ginger (optional)
Way of doing:
To grate the orange peel, on the fine grater or to remove the fine skin, with a knife, as if it were egg skin, to clean the whole orange, that is to say, to remove the bagasse from the orange and to throw in the trash, is only the part of the Peel without the skin.
As you remove the skin from the oranges, place it inside a cauldron with plenty of cold water.
After all the oranges, clean, cut into four pieces, without going all the way without separating the parts, throw the bagasse off, no good.
The cut should be a little lower than half the orange.
Thoroughly wash the oranges carefully so as not to break the pieces.
Put the oranges in a large bowl of white plastic, never colored (gray, beige, pumpkin or brown) with plenty of water.
If you can put together a little doll of ash (it's a small bag of cloth with 6 tablespoons of ash). Ash from the barbecue.
Soak for 3 to 7 days, changing the water every day, several times a day.
Then wash each well carefully, so as not to break. Wash the oranges with plenty of running water to remove the bitter.
How to prepare the syrup
Mix the sugar with double the water, add the clove to cinnamon and ginger, make a thin syrup.
After the syrup is ready to cool.
Put the cold syrup in a large saucepan, clove the cinnamon stick into ginger, and add the washed or dried oranges side by side.
As soon as you boil, lower the heat and let it cook for two hours, remove from the heat and let it cool inside the pan if you need to put in more hot water.
Do not remove the jam from the pan.
Cook the sweet for three days in a row, put thirty minutes (optional option), in the morning and thirty in the evening, if the syrup will dry out a little, add hot water gradually. You can make baked sweet only one day. It used to be the way to cook in three days
If the candy is hot put hot water, if the candy is cold put cold water.
Allow the candy to cool, place in a refractory with lid, store in compoteira inside the refrigerator, or in small glasses with wide mouth and screw cap.
Sterilize the glasses if it is to be left out of the refrigerator
Cutting Orange Sweet
Note
:
After the orange jam ready and cold grind in the meat grinder, or go through the processor.
Bring to the fire the ground orange dough with a little sugar until it gives sweet orange point to cut.
Place the orange jam in a wooden box or tu- terware, lined with baking paper.
Leave to dry for a few days, then cut
In large or small pieces
To party Junina, serve the sweet in crockery, or you can serve the orange slice cut into pieces, wrapped in colored cellophane.
Note:
Already exists in some Supermarket the oranges already ready to make the sweet, do not have to leave of sauce.
Just make the syrup and cook the jam carefully so as not to over-measure. The candy becomes hard after cooking. Without breaking.

IMPORTANT NOTICE RETIFIED

IMPORTANT NOTICE RETIFIED
Good afternoon.

Good Year may God bless you and your whole Family. From the head to the soles of the feet.
May 2017 you have enough Health, Joy, Hope, Faith, Success, Love, Peace and Prosperity
After spending 21 days (beach vacation) south coast of São Paulo, heat 38 to 40 degrees, unbearable heat. I came back and I will continue to publish my recipes, some modified.
I want to thank "Thank You" from the heart to all my friends and relatives and all the people who have accessed my recipes giving praise, criticism, and suggestions.
Thank you for the gifts and all the invitations to restaurants, theaters, events, travel, among others, many of them I could not attend because I had previous commitments.
I wish I could attend all the invitations, unfortunately the time is short.

My Christmas and New Year banquet recipes were a great success, having already gone from 120 countries in six (06) languages: Portuguese, English, Italian, Spanish, French, German. They were written in a simple step-by-step manner and with enough detail, tips, secrets and solutions, and some with photos. People who had doubts, managed to solve.

I do not put photos in all my recipes of purpose, which is for beginners or cooks to make the dish and photograph in their own way, or in the way I'm explaining.

I am happy to know that I have been able to help many people to work with cooking, salty and sweet, helping in the family budget.
Some people who did not like cooking for not knowing or for fear, changed their opinion, as soon as they began to read and by the hand in the mass saw that it worked.

Everything is certain in life with positive thinking, especially in cooking when the person does with love, dedication and ingredients of good quality, with whims and attention.
Everything you put in your mouth is already the answer. Caution.
May God give you double what you want for me.
A hug to everyone Antoinette.