Polemica About the Mayonnaise Sauce Rectified:

Polemica About the Mayonnaise Sauce Rectified:
For Beginners:
Watching Channel 7 Record on Spectacular Sunday, I heard about a controversy over the mayonnaise sauce beaten with eggs (egg yolks).
She was criticized a host of Culinary who disagreed with the coconut oil whose tendency is now for the diets.
They criticized his opinion about coconut oil.
What she answered is the truth, for a professional or housewife, however was much criticized.
Is speaking the right (truth) now controversial?
The presenter to make the program passes the cooking recipe step by step studied a lot did researches tested the ingredients several times (paid for them) learned and is passing their experience to thousands of people.
I can give my opinion because I have done several shows on TV as a Special guest.
Suggestion:
It's good to know that instead of criticizing, you're going to study a little about coconut oil and about mayonnaise made with eggs and other ingredients as well.
After your opinion.
Review:
When the presenter talked about mayonnaise, I thought he was going to talk about the mayonnaise contamination, (home-made or industrialized) that is, when it is exposed "many hours" outside the refrigerator, it sour in a tropical climate. The person becomes intoxicated and can lead to death, especially children and the elderly.
Personal care with mayonnaise she came from a country of cold weather (france) to the world.
The mayonnaise sauce on any dish, should be served as soon as you remove it from the refrigerator, avoiding disorder and contamination.
Before serving any dish to your family or client see the ingredients, do not talk on the plate ready (as you are tired of watching the TV on the error), do not scratch your hair while preparing, wear apron gloves, hair. The spoon you used to taste the salt did not let other people try on the same dirty spoon, without washing.
For the Disavowed:
Caution - Do not point your finger at other professionals, turn toward them, that is, "when you do not know what things really are like."
Your opinion should be given when you are absolutely certain about the subject.
Notice:
Beware of the criticism, some people are the same as avenke, they wither in the first wind, they are castrated forever, out of fear and insecurity.
The above warning is also for many mothers who annul their children, saying that they are not capable.

Sardine from Nonna Antonieta For Snack

Sardine from Nonna Antonieta For Snack

Ingredients:
2 pounds of whole sardines
Spices:
L5 grs. Of salt or (1 tablespoon) shallow.
1 teaspoon pepper unpeeled finger unpeeled seed or pepper sauce to taste
1 teaspoon of grated fresh ginger.
See below,
2 glasses of aguardente to wash the sardines, to take the strong smell of the fish.
Sauce:
6 large tomatoes, not very ripe, cut into slices
2 large onions cut into thin slices
250 ml corn oil
250 ml of water
250 ml vinegar
Other Ingredients:
1 cup finely chopped parsley.
1 cup chopped green chives, only the white part.
Put the two ingredients above, just after the ready dish, before serving.
Way of preparing:
Remove the scales from the sardines with a knife, scraping from the tail to the fish's head.
Clean the sardines, remove the heads and all the pimples.
Open the sardine and remove the backbone, get a fillet grill.
Thoroughly wash the fish in running water, then let it soak for half an hour in the brandy to get a strong smell.
Washing after soaking the brandy is optional.
Rinse under running water, one at a time.
Season the fish with salt, let the pepper in the refrigerator resting for an hour.
For cooking:
In a pressure cooker place the first layer of sardines, the second layer of onion, the third layer of tomato and go pasting the layers until the ingredients finish, then add the oil, vinegar to water and a pinch of salt.
Cover the pressure cooker, bring to the boil until it starts to boil, lower the heat and let it cook for twenty minutes, without stirring the pan.
Leave to rest for two hours before opening the pan, without stirring.
Notice:
If you open the pan before time, the sardine will crumble and the dish does not look beautiful, it turns into a gororoba.
Serve as appetizer, or entree, or in the snack accompanied with rolls, or toast.
It can be stored inside closed glass with screw cap, or refractory capped inside the refrigerator, for 3 to days.
The parsley and the spring onion is placed over the ready plate
Note:
Do not put garlic in the fish, which spoils the taste.

Tips
If you have high blood pressure do not use ginger

On Request I'm Moving Option II of the Senior Lunch + Photos

On Request I'm Moving Option II of the Senior Lunch + Photos
Meat, Vegetable and Green Salad Lunch + Tips + Photos

Hint With Various Vegetables And Different Vegetables.

1. Pork with tomato sauce, onion, garlic, green or yellow peppers, celery stalk, pork garlic, ginger, broth. If you do not like some ingredients remove.
Do not put pepper. For "elderly and children".
2. Simple white rice informed, can substitute for brown rice.
3. Simple, cooked, lightly kneaded bean curd for a dense broth (thick) seasoned with garlic or onion salt
4.Salted vegetable salad, potatoes, carrots, frozen peas,
Pour the peas into boiling water, leave 1 to 2 minutes, then throw in ice water to stop cooking
You can add canned, tinned palmito, washed in slices.
5. Peeled tomato salad, chopped into cubes
6.A boiled egg cut in half with olive oil salt.
If you like you can put the boiled egg in the salad. .

Suggestion for Replacing Other Vegetables:
7.berinjela, chuchu, sweet potatoes, okra, jiló, peas pie, pod, mandioquinha, cauliflower, cooked broccoli beets, among others.
8, Suggestion for Green Salad and Others:
Flat or chopped flat lettuce or another of your choice.
Lettuce america, listen to chopped finely chopped onion with sliced ​​onions
Almeirão, escarole, chicory, chopped raw catalonia
* Dark vegetables are rich in iron. Other vitamins *
The catalonia can be cooked braised with garlic and oil
OTHERS:
Turnip, carrot, beetroot, radish, grated
9, Green olive cut into slices.
10 .. Desktop to choose from
FRUITS:
Watermelon mango, melon, peach, pineapple banana, the first four fruits are sliced, the others are whole washed and peeled.
The banana, pineapple, watermelon mango is also to be washed, they are exposed in the pews, going from hand to hand dirty. .

11. You can substitute the fruit for guava jam or apple, vapt vupt, cooked in the pressure cooker for 5 minutes or in the microwave for 1 or 2 minutes
See below.
Notice:
All the above recipes are on my page Nonna Antonieta's Chest or baudanonna.blogspot.com

OTHER INFORMATION - PLEASE READ CAREFULLY:
1.Beware of salt, use sparingly.
2. The Brazilian mania has to put 3 times more salt than what is allowed by the World Health Organization.
3. Watch the snacks you eat. It is pure salt.
4. When using canned food, drain, wash and sometimes cut ..
5.The above procedure is to remove the additives, dyes and preservatives,

When to buy "suspect" heart of palm, drain wash put water to bring to the boil boil for 5 minutes., Cool in the refrigerator.
REPLACEMENT:
You can replace the heart of palm with asparagus, artichoke bottom or mushrooms. If it is canned see above.
When the garlic is old remove the kernels, some people get blue.

Brasileiro II Lunch Options+ 9 Fotos

Brasileiro II Lunch Options

Suggestion for Brazilian Elderly Lunch II Options

1. Simple white rice, can substitute for the integral

2. Simple, cooked, lightly kneaded bean curd for a dense broth (thick) seasoned with garlic or onion salt

3. Zucchini grated in the thick drain, braised with onion oil salt, put after ready parsley + diced stem

4. Peeled tomato salad without chopped seeds

5.A boiled egg cut in half with olive oil salt.

6. Braised ground meat with peeled eggplant, tomato onion, seasoning (broth).
If you want you can cook the eggplant the part then add the two ingredients. Leave on the fire until well cooked, moderate, if you put the broth excluding the salt.

7, Green olive cut into slices.

8. Desktop to choose
Fruit:
Mango, papaya, guava, persimmon.

9. Can substitute fruit for guava candy diet vapt vupt
Notice:
All the above recipes are on my page Nonna Antonieta's Chest or baudanonna.blogspot.com

Note:
Beware of salt, use sparingly
The Brazilian mania has put 3 times more salt than allowed by the World Health Organization.
See in the second option the photo of the tomato is cut with bark and the seed, different from the first one the reverse, I added peas potatoes and carrots ..

Paula Curiosity - Paella (For Her)

Paula Curiosity - Paella (For Her)

The version I have of Paelha was passed by Spanish friends, and even by my husband who is a descendant of them, which is part of this story.
Paelha started in the XIII Century in Europe, at the time no one knew rice.
Rice was used as starch (flour).
Due to climate change, (heating), it started to give clusters.
Rice is a cereal. Everything that gives a bunch is cereal.
Farmers thought the plant (rice) was plague, they were afraid to eat, they decided to give the animals to do the test.
The surprise is that they realized that the animals got fat and got a good weight.
Recapping:
When it was discovered (Sec. XIII) in Spain farmers were poor and made their food together, each brought from home what they had achieved in hunting and other ingredients collected in the wild.
Then they decided to add the rice. It worked.

In Sec. XV the nobles (who only ate meat) realizing that the poor ate this ingredient (rice), they were satisfied and robust, they decided to make the paella.
The nobles changed the ingredients of the farmers, for more sophisticated and more expensive ingredients.
The other inhabitants of Spain also began to make this dish according to the ingredients of the region and according to their pocket.
The version I have of Paelha is that a nobleman had a very sick single daughter.
It was disapproved by the doctors of Europe.
The Noble (father of the girl) did not warm so much suffering, took his daughter to a monastery to die.
What was your surprise? The daughter recovered her health.
The girl was returned to her father.
The Noble was very grateful, decided to pay the expenses and give a large sum to the monastery. "They did not."
The nobleman did not know how to thank, he decided to give several tons of food, meats of all kinds, fish, vegetables from all over the world.
The monks received the food and did not know what to do! They distributed to the people, and there remained a ton of perishable food.
"Recapitulating not knowing what to do, they decided to make a dish with all the ingredients and gave the name of Paelha. That is for her honoring the girl.
Notice:
II - Version:
In Sec. XIII the poor farmers took the food to the wife to cook.
A little of each, left over from those they did together with the other farmers.
As they had many children she did not have time to cook so many ingredients. They were then the one who made the food for (wife) For that reason calls Paelha. " For her".
Now it is you who will draw your conclusions.
I'm sending what was passed so I know about Paelha.
If you are from Brazil or Europe mainly from Spain and have another version, please check my blog. Baudanonna.blogspot.com
 Or
Facebook - Nonna Antonieta's Chest
That I will be very grateful.
A little culture of a European country and also knowledge.

Grilled Ground Meat Rocambole

Grilled Ground Meat Rocambole
Ingredients:
1 kg of beef, raw ground,
Duckling, rump, soft coxão, can be up to muscle
If you can put half a duckling and the other half of another piece of meat (see above)
You can replace the pound of meat with four types of meat together. (They are different flavors.
Spices
1 packet of onion soup is (optional)
You can replace it with salt.
1 cup of parsley with chopped stem
2 large grated onions, or 6 cloves of garlic (be old) without chopped crumb
1 tablespoon oregano
1 pinch of nutmeg
1 teaspoon grated ginger
1 tablespoon (2 tablespoons) pepper sauce or ½ fingered peeled minced finger
Replace the onion soup with the ingredients below:
1 tablespoon of English sauce,
1 tablespoon of mustard
1 tablespoon (ketchup)
1 tablespoon apple cider vinegar (optional)
Other Ingredients:
100 grs. Of stale bread, not wet and squeezed
1 cup green olives, finely chopped
(Optional)
2 large raw eggs
2 tablespoons of flour, or what you need
2 tablespoons grated Parmesan cheese
Filling: I
3 carrots, diced, cooked
100 grs. Of pre-cooked green pea
100 grs. Crushed or chopped ham
100 grs. Minced mozzarella in cubes or grated
1 cup grated onion, or chopped
100 grs. Canned mushrooms, drained thinly sliced ​​washed
2 yellow peppers another red chopped into cubes
Filling: II
150 grs. Sliced ​​ham
150 grs. Of sliced ​​mozzarella
Seedless tomato slices
Oregano to sprinkle over tomatoes
Filling: III
200 grs. Of cooked pork sausage, cut into slices without skin
1 chopped red pepper
1 medium onion sliced
2 tablespoons grated parmesan cheese or catupiry cheese
10 green olives, or chopped pickes
1 tablespoon capers (optional)
Roof:
150 grs. Sliced ​​bacon, or
1 tablespoon of butter spread over the top, does not serve margarine.
Way of preparing:
Put in a bowl, the ground beef, add the moldy, wet and squeezed bread, the onion, the onion soup the olives the oregano, the nutmeg, the ginger, the pepper, the grated cheese, the eggs the parsley and for Last thread flour slowly and slowly.
Do not substitute the flour of thread - for flour of wheat, rocambole becomes hard.
Extend half the mass of the rocambole on a board lined with aluminum foil, half of the mass will be shaped so that the rocambole is one centimeter thick.
Spread the filling over, leave 1 cm on the edges without filling, not to get out of the rocambole.
* If you want you can put the first filling into the dough *
They give 2 rocamboles of 45 x 25 centimeters, or four small ones.
Wrap the rocambole over the longest part so that it is even, not too thick.
Place the rocambole in a lined shape, lined with aluminum foil or butter.
Put the bacon slices horizontally, that is, the bacon strips are just above and not dropped into the rocambole.
No need to cover the meat with aluminum foil.
Bring the preheated oven to 180 ° C for approximately 20 minutes, or until lightly browned.
 Do not let it bake for too long that it dries.
After roasting, place on a platter, garnish with lettuce leaves, or finely chopped lettuce and cherry tomatoes.
Serve with white rice and green salad:
Watercress, arugula, almeirão, endive, lettuce or
Cooked vegetables:
Carrot, broccoli, cauliflower, potato pea and others.
You can serve the rocambole with mashed potatoes, and braised cabbage see recipe on Blogs.
Note;
Thread flour is made with toasted bread toasted and ground.
Do not confuse with cassava flour which is a root.
You can exchange the mashed potato with puree yam, mandioquinha or another of your preference,
Put plenty of onion that is to give moisture.

Suggestion for Easter Diet and Sweetness

Suggestion for Easter Diet and Sweetness

Quick Dessert- English Soup Diet and Sweet
Ingredients:
250 grs. Salty cracker
2 boxes of vanilla puddings diet
2 tablespoons cornstarch (cornstarch)
1 liter of cow's milk, or what is needed.
2 boxes of Diet Strawberry jellies dissolved with half the water (recommended by the manufacturer).
1 can of strawberries compote Diet Whole drained, or other fruit, can substitute for 4 types of different fruit jams:
Peaches, black plums, green figs, pineapple, raisins, all finely chopped, all diet
If you prefer to make the homemade vanilla cream see the recipe below.
Vanilla Cream:
1 liter of milk,
L can of condensed milk diet
5 tablespoons cornstarch (cornstarch)
4 gems
1 tablespoon vanilla essence.
1 box of sour cream.
Way of preparing:
Beat the first 4 ingredients in the blender.
To the fire stirring always, until a thick cream. If it gets too hard add more milk, if it gets too liquid add more corn starch dissolved in the milk.
After the cream is ready, let it cool slightly, add the cream (not beaten) and finally the vanilla.
Mix well, with the whisk, or with a spatula until a homogeneous mass. To reserve.
Condensed Milk Diet:
1 cup of milk powder
½ cup (tea) sweetener diet powder for oven and stove
½ cup boiling water
1 tablespoon light margarine
Way of preparing:
Beat all the ingredients in the blender.
Store in refrigerator. Preferably wear the next day
How to Build:
In a large glass or crystal cup, or a tall, transparent refractory, or individual bowls.
Put the cookies dipped slightly in the milk in the bottom, then the hot vanilla cream, let it drain even the cookies.
Dissolve the gelatins with half the water (indicated by the manufacturer) for each gelatin is a glass of boiling water.
Dissolve the two gelatins with two cups of boiling water. Pour the hot gelatin over the vanilla cream and let it drain down.
Spread the drained strawberries over the jello.
Bring to freeze for 4 (four) hours.
Decoration (optional):
Cover half an hour before serving.
Cover various fruits, fresh or dried or both together.
Spread over strawberries, raspberries, cherries, white grapes without seeds, pomegranate seeds, all fruits are fresh.
 Store in the refrigerator until serving time.
Serve in bowls or stainless steel bowl.
Note
If you prefer you can make the dessert in layers.
First layer, cookie
Second layer, vanilla cream,
Third layer, strawberry jelly mixed with strawberry jam.
Bring to freeze.
Decorate a little before serving.
Note;
To switch the English soup to sweet:
Change diet condensed milk by the other normal (sweet).
The biscuit switch to (English biscuit) or champagne.
The gelatine deit strawberry to the normal (sweet).
The fruits can use the dried or fresh
Egg yarn decoration.

Thigh & Chicken Thickened Boneless Stuffed

Thigh & Chicken Thickened Boneless Stuffed


Ingredients:

1 or ½ pound of thigh and dew boned, with or without the skin, do not cut leave the whole piece.
Skin is optional

Spices:

2% by weight of the meat of salt, or 1 tablespoon of rasa salt
½ cup of good quality cachaça or white wine

To put in the baking sheet:

1 or 2 tablespoons of broth (optional)
1 or 2 cups hot water to dissolve the broth

Filling For Half Pound Of Chicken Meat:

4 large Haden sleeves cut into thick, ear-type strips
300 grs. Thin sliced ​​ham to put in and out of the filling
300 grs. Of Brazil nuts (Brazil nuts), or ground cashew nuts
10 black plums without the core or apricot

Other Ingredients:

Sliced ​​mozzarella

Note:

The ham is to put outside the rolls, that is, if it is not to use the skin of the chicken. Then attach with a toothpick.
Tips:
 The broth of the meat is to put in the baking dish dissolved with the syrup of the baking of the cores of the sleeves.
Recapping:
If you prefer you can put the ham open in and out of the rolls, that is, if you do not leave the skin outside
The filling.
This is my favorite bird.
Recapping:
Cook the lumps of the mangoes, with the broth, already dissolved in the water

Way of preparing:

Season the chicken, let it rest for half an hour, then dry well.
Place the boned chicken's thigh and overcoat on a meat board.
Open the thigh and overcook (which are boned together), hit well with kitchen hammer to look like a blanket.
Place the filling:
A slice of ham a thick piece of mango add 2 tablespoons of farofa (ground cashew nuts), the black plum (without the lump) wrap well to hold with toothpick.

Sleeve Cuff:
In separate cooking the mango lumps with half a liter of water and the broth, leave on the fire until halved, let cool well, before using.

Bake Mode:
Arrange the rolls on a baking sheet, side by side, over the cold broth of the mango ..

Bring to bake in the oven weak 150 º C for 30 minutes or until blush.

Before removing from the oven, you can put a slice of mozzarella on top of each chicken roll, leave it to melt, that is if you have no skin.
The skin has fat and leaves the meat of the chicken moist in addition to the taste.
Remove toasted skin before serving or have each person remove.
The skin of the chicken becomes a crackpot. Do not eat it has too much fat.

The rest of the mango left over cook with a little water, then beat the blender until it forms a thick puree.
Serving Mode:

Place the rolls on a serving tray lined with lettuce leaves, spread the mango puree, or serve separately.

Note:
If you want you can cook the rolls in the pan with the broth, fry before.
Fry the rolls with the skin until golden brown, add the cooked broth with the lumps of the sleeves, leave in the fire until well cooked.
Finally place the mozzarella or if you prefer to take it to the oven, that is, if the blanket is without the skin ..
Take the rolls to the oven topped with mozzarella.
It can replace the thigh and overcoat, per chicken breast or turkey.
Do the same for the previous recipe.
Can be served with a good green salad, tomatoes and raw red peppers in strips.

Note:
If you do not like mango puree, change with mashed potatoes or another of your choice.
See in my blogs suggestions of several puree,

Nhocão and Gnocchi Simple

Nhocão and Gnocchi Simple

Simple Gnocchi - Stuffed Gnocchi -II Options. Rectified

I - Option:
Ingredients:

Simple Gnocchi:

1 pound of steamed potatoes with peel, or cook in the microwave inside plastic bag see recipe on my page.
Use the potato arterix pink

Other Ingredients:

4 tablespoons of wheat flour, or what is needed, until the point of rolling
1 teaspoon of salt
1 tablespoon butter or margarine
2 large eggs, or
You can replace the eggs with soy lecithin (two tablespoons)
50 grs. Grated parmesan cheese - use vegan cheese


How to prepare the dough:
Wash the potatoes well in the husks to remove the whole earth, cut slightly in half to mark by the circumference, to facilitate the removal of the skin
Cook the potatoes in the steamer to run out of water, or very small potatoes that are drier or own potato gnocchi. If you want to cook the potatoes in the microwave see in my blog the way of cooking
You can use the aluminum rice drainer to cook the potatoes.
After the cooked potatoes, remove the peel while it is warm by pulling the skin from the sides, through the potato masher or the processor, or kneading with a fork.
If you want you can move quickly, each baked potato in running water to cool slightly.

Put the potatoes in a bowl, squeeze the butter, salt, eggs, one at a time, the grated cheese and finally the wheat flour slowly and slowly, mix well, until the point of rolling.
Make long and thin rolls in the thickness of a finger.
Cut the gnocchi 1 centimeter, and lightly sprinkle with flour.
Put a cauldron on the fire with 5 liters of cold water, and a spoonful of (soup) of oil.
When you boil slowly pour the gnocchi, lower the heat.
When they rise they are cooked, leave, leave another 2 minutes.
Remove and see if you are already in the right spot.

If you want you can do a test with 3 to 5 gnocchi, to see the right point.
If it is soft add more grated cheese and equal parts wheat flour.
If you put too much flour the gnocchi gets hard.

NHOCÃO


Way of preparing:

With the same dough as the simple gnocchi, you can make a dill, spreading the dough, very thin, in a clean floured napkin, put the filling and wrap it as if it were rocambole, tie the ends with a thick cotton string. See below the filling.
Cooking Mode:
Put a large pot on the fire with plenty of water, when it boils, put the nhocão carefully bypassing the pan, leave cooking for 20'30 'minutes. If you want you can make two (2) smaller ones

Once cooked remove from the heat, carefully holding with thick gloves or dish cloth, pass to a meat board, remove the napkin and transfer to a dish or stainless steel dish.

Cover with plenty of tomato sauce with very hot meat, sprinkle over grated parmesan cheese, in the thick drain.

Bake 10 to 15 minutes, or even heat well, that is, if necessary.
Serve hot.

Filling:

300 grs. Of sliced ​​mozzarella
300 grs. Thinly sliced ​​ham or

Ground beef sautéed with seasonings or ground beef with various vegetables, chicken, among others.
You can put stuffing to taste, "without sauce", that will run down the sides.

Snack (appetizer) For Carnival

Snack (appetizer) For Carnival

Ham Chop Stuffed Rectified II Options
WARNING - SPECIAL CARE:

Use Industrialized or homemade mayonnaise
* Beware of mayonnaise made with eggs * The durability is small.
The mayonnaise sauce can not stay too long out of the refrigerator that sour and can give many intoxication problems.
Ingredients:
8 thin slices of ham
8 slices of pineapple without crumb
8 or 16 cherry tomatoes
8 tablespoons (mayonnaise) sauce
2 tablespoons (soup) filled with pickles assorted chopped
2 tablespoons green olives cut into thin slices. (optional)
8 or 16 black olives pitted
2 feet of very large lettuce
2 lemons (juice), or what is needed
Olive oil needed to season lettuce
Way of preparing:
Wash the lettuce to reserve 8 beautiful leaves, wipe.
The rest of the lettuce chop very fine.
 Season, the whole leaves and the prunes with oil and lemon, with a pinch of salt.
Filling:
Mix the chopped pickles with the mayonnaise, if you like you can add chopped green olives. (optional).
Put some of that stuffing in a slice of ham roll.
Do the same with the rest of the other slices of ham. Book it.
Arrange a leaf and lettuce on a small plate of lettuce, on the side lettuce cut, a slice of pineapple, in place of the crumb place black olive without the core.
Decoration:
Put the cherry tomatoes over the cut leaves
Mayonnaise Without Egg
II - Option:
Ingredients:
1 large boiled potatoes with peel
1 medium cooked carrot
1 cup of boiled and already cold cow's milk (coffee).
1 cup extra virgin olive oil (coffee)
2 tablespoons lemon juice (optional)
1 teaspoon of salt
1 spoon mustard (optional)
Way of preparing:
Cook the potatoes with peel, then cooked peel cut into small pieces.
Cook the carrot in thin slices.
Put in the blender milk, olive oil and a little potato
Chopped
Switch on the appliance and gradually add the remaining potato and carrot, finally the salt.
If the batter is hard add more milk and more olive oil in equal parts.
If soft, add more potatoes.

Caldinho de Mocotó For Carnival

Caldinho de Mocotó For Carnival

True Mocotó's Caldinho
Take before and after the Carnival Dance.
Tips and Secrets of Cooking See Below:

I am aware that some people who claim to know certain "Important Plate"; There's a lot to learn yet!
I'm tired of teaching that "caldinho de mocotó" should be "defatted" see in my blogs baudanonna.blogspot.com
Or on Facebook Nonna Antonieta's Chest.
How to Remove Fat Mocotó:
To remove the fat from the mocotó, many people put the pieces to boil for 30 minutes in the pressure cooker, then throw the cooking water out.
NOTICE:
That precious liquid is the gelatin that is forming by cooking the product and even more, they say they are taking the fat. It's wrong.
SECRET:
Whoever throws that liquid from the boil does not remove the fat, wastes the mocotó gelatine which is the most important part of the dish.
How to Remove Fat from the Mocotó:
Thoroughly wash the mocotó slices (cow's paw or ox),
Place in the pressure cooker covered with water to the bottom of the pan under the cable pin.
Leave to cook each unit, that is (one cow's foot) for one (1) hour approximately, that is if it is an old animal (cow) it takes more time, 1, and ½ hour. Or even more.
The mocotó must be very soft.
In the middle of cooking, turn off the heat, allow to cool until all the steam comes out of the pressure cooker.
Take the test and see how it is, if you need to add more warm water in the pan, return to the fire.
Return to the fire and do the same previous procedure, letting the cooking until the determined time.
Recapping:
Turn off the heat and allow to cool until all the steam comes out.
As soon as the pan has cooled, carefully open it is still very hot.
Strain everything into a fine sieve, into a crock or refractory bowl or into a tu- terware.
Bring the liquid in a bowl to the refrigerator for 12 hours.
The next day remove all the yellow fat (two fingers) that remained on top of the gelatin.
To facilitate your work of removing the fat, use a spoon of (soup) and the rest with paper towel.
Discard that yellow fat that stood over the gelatin (garbage).
Remove the bone (garbage) cut the cartilage into small pieces, season with onion, parsley etc. Serve on another occasion
TRUE MOCOTONE BOOTH:
Now you have the real mocotó stew, no fat. Fat clogs the veins.
Season to taste, without putting any fat, take warm.
More details (info) see in my blogs, or Facebook.
The above measure is for knowledge only.
If you increase the ingredients, increase the size of the pot and the water.
Note:
With the defatted mocotó broth you can put in small pots and go using slowly in soup.
Always store the pots in the freezer.
With the broth of the mocotó defatted can make gelatin.
Gelatine is a delicacy that no one passes the right recipe. In addition to strengthening nails hair, it increases your immunity. And it's also an aphrodisiac
If you want the right recipe, see
Facebook Bau da Nonna Antonieta
Or blogs (6 languages). Baudanonnablogspot.com
Any questions may ask that I take great pleasure in meeting, sometimes it can take a while for the large amounts of requests.
I keep answering any questions or doubts.

The Great Secret To Making Homemade Jelly

The Great Secret To Making Homemade Jelly

Easy Recipe to Make
The secret to making a good jelly, equal amounts of the three substances in the fruit are needed:
Pectin, acid and sugar.
These three elements vary according to the species and degree of ripening of the fruit.
The more mature the pectin decreases and the acid increases the sugar.
The best result is to mix slightly green fruits and ripe fruits.
The fruits that when well ripe have enough pectin and acid to give a good jelly are:
Guava, grape, jabuticaba, plum, apple and quince.
The poor fruits in pectin are:
Pineapple, pear, orange, papaya, fig.
It can produce homemade pectin and add to the recipe.
Household Pectin:
1 cup of fresh orange white skin
3 glasses of water
2 tablespoons lemon juice, when the fruit to be used in the preparation of the jam is not acidic.
Way of preparing:
Beat the white skins with a little water and the lemon juice in the blender.
Put in a pan and add the rest of the water, bring to medium heat until it decreases and stay one-third (1/3) of the initial volume, is a thick broth.
Coe, squeezing well.
The measure to make the jelly is:
For every three (3) cups of pectin-poor fruit juice use one (1) glass of homemade pectin.
For success in making jelly is to know the point.
To recognize the point is when the jelly falls from the skimmer into thick drops that comes together into one, falling like a plate.
Once the jelly is ready it should be clear and shiny without sediment, have the same color and flavor of the fruit used in the preparation, be soft and easy to handle, not sticking to the cutlery and shaking when it stirs.
Poor Fruit Jelly in Pectin:
Ingredients:
3 cups of fruit juice poor in pectin, see above fruits
1 cup homemade pectin ready
2 cups sugar
Way of preparing:
In a large, shallow pan allowing rapid evaporation, place the juice of the selected fruit, the homemade pectin and the sugar, to the fire.
Mix until the sugar is dissolved.
Then keep an eye on the jam by stirring occasionally.
Let it boil until it forms a foam, removing it with the aid of a skimmer.
Once you have finished the foam, make sure you are on the point.
NOTICE:
Do not talk over glasses while preparing jelly, or use a mask for this procedure.
Pour the jelly into sterilized glasses and cover with a clean cloth, until cool and consistent.
Then close the windows with screw cap, turn the air out (glass caps).
After it cooled down to store in the refrigerator
IMPORTANT WARNING:
To make quality jelly, you need some care when preparing.
What causes defects in the food are insufficient or prolonged cooking, unsterilized or poorly sealed glass, and improper storage.
Here are other recipes for homemade jelly.
Homemade jelly has no dyes or preservatives.

Continued Secrets and Other Cooking Tips

Continued Secrets and Other Cooking Tips
Page II
For Green Banana Healing:
7. Green Banana Healing and Other Tips
Did you know that boiled green banana with peel is healing?
Once cooked with plenty of water remove the peel, eat pure without putting any additional ingredients.
The green banana heals from the inside out, and even cures serious infection. "It was indicated by an India"
It worked for a person in my family who was at risk of life and also with some friends.
Anemia:
8 For Those Who Have Anemia:
Eat plenty of cabbage with the stem, or parsley + stem that is rich in iron.
You can make juice by pounding on the water-liquefied cabbage leaves with the stem, or parsley with the stem
If you want you can coar.
Notice:
Never mix milk or derivatives together with spinach and other dark vegetables, rich in iron;
Milk steals calcium from vegetables.

To Lower Blood Sugar (Blood Sugar)
9. To Lower Blood Pressure and Normalize Pressure:
Four okra without the tips cut into pieces, soaked overnight at 12 o'clock, coar take on fasting serves to lower blood glucose, normalize the pressure.
Aphrodisiac:
 * Is the best natural aphrodisiac *.
The okra can eat boiled, fried stewed which also functions as an aphrodisiac.
II Option:
To Lower Blood Sugar:
Pure lemon juice also serves to lower blood glucose.
If you can not take the pure lemon juice you can put some water.
Raw onion in salad also lowers blood glucose, that is, eating before meals, or beaten and fried onion juice.
High blood glucose (diabetes) increases blood pressure.
To Lower the Pressure:
Take cucumber juice.
Beat in the blender the peeled cucumber with the seed and water. Coar, you can take it anytime.
Be careful that it lowers the pressure too much.
II Option
The eggplant also lowers the pressure.
Take the cooking water from the eggplant, at room temperature.
Sugar, Fat and Salt:
You know that you have to have moderation with sugar, fat and salt to your child and the rest of the family as well, to avoid obesity.
Do you know that flour turns your body into sugar?
Sugar is the largest carbohydrate we have
Eat the products with white flour in moderation.
Care With White Flour:
Do you know that flour turns your body into sugar?
SALT:
The salt accentuates the sweet taste:
Did you know that putting a pinch of salt when cooking any sweet food accentuates the taste?
To Accent the Sweetness of Cooked Fruit
Cooking fruits:
Pear, apple, peach, guava, pear and other, cooking with a pinch of salt accentuates the fruit's sweet!
"You do not have to add sugar or sugar.

GENGIBRE -ANTI NATURAL INFLAMMATORY
10. Arthritis, Arthritis, Column ....
Only those who pass or have been through these pains know
The pieces of ginger can last a long time outside or inside the refrigerator ..
Raw or cooked ginger can be an effective analgesic, even for inflammatory conditions such as osteoarthritis.
Here are some tips for getting a good dose of ginger:
This will stimulate blood circulation and relieve joint pain.
Drinking ginger tea: It's cheap. Too easy.
The taste is great. And heals.
A piece of about 5 cm of ginger, peeled and sliced;
Lemon and honey to taste ... If you prefer, use orange instead of lemon. It looks great!
Procedure:
Boil the water in a pot with high heat.
As soon as you start to boil add the slices of Ginger, leave to low heat, cover the pan so that the vapors do not leave and leave boiling for approximately 15 minutes.
The tea is ready! Simply strain, and add the honey with the lemon or orange
Other information:
For sore throat and cold chew raw ginger without peel.
You can put in all the dishes, rice, beans noodles, fish, meat, chicken sauces, cookies, pie etc.
You can put it in slices and remove it after it is ready, or grated ..
Try it and see for yourself the result.

VI Cooking Tips and Doubts

VI Cooking Tips and Doubts
I'm going through some important tips on cooking.

1. What you want in life, make it happen.
Do not sit idly by, leaving for tomorrow what you can start doing today.
You are in the middle of a circle, the opportunity passes in front of you and only appears once in your life. Remember the circle is big.
Seize the opportunity before an adventurer throws her hand.

ANT
2.When you eat cake, bread, or other food and realize you have small ants, what do you do?
Take off the ant and eat the food.
It is not?
Do not forget that ants (all) eat cockroaches among other disgusting things.
Sometimes the person has diarrhea, infection (contagious diseases) or even think that they have become infected!

Hygiene
3. Do not talk over the food you are preparing
I've seen people teach sterilizing jams of jams and other foods talking about them.
Have you thought about how many bacteria will enter the food?
And the people who work in the kitchen, with a huge beard, long hair!
Have you thought how many insects can lodge in the beard, due to its ideal temperature.
And the gloves for who will cook?
Glove is not decoration ornament.
Discard after it used, (garbage).
Use in the kitchen apron, clean cap and disposable gloves.
The aprons and hats change everyday and the clothes you wear too.
The gloves have just been used, discarded (litter).

How to Remove the Strong Smell from PTS. Meat of Soy: - Soy Protein:

4. Put the soybeans in a saucepan, cover with double water, add a cup of (coffee) white vinegar.
Bring to a boil, bring to the boil for 5 minutes, then drain and rinse under running water for 2 'to 5 minutes.
Squeeze, leaving the soybeans moist.
Then prepare the chosen dish
See in my blogs or on my Page Nonna Antonieta's Chest recipes for various dishes with soy protein, for Vegetarians or Vegans.

COFFEE - TEA -Temperature:
The Great Secret:
5. Did you know that the temperature of the water to pass the coffee is 90 ° C.
The coffee makers are programmed for this temperature.
If you let the water boil 100 ° C, you will have coffee dead.
COFFEE MUST BE TAKEN SO THAT IT HAS BEEN BORED.
The coffee put in the thermos is dead, you drink dirty water
Tea:
Did you know that the temperature of the water to make tea (all of them) is 85 º C.
If you let it boil at high temperature it will take dirty tea water with no properties.

Vermiculo Homemade Tips
6. Roasted pumpkin seed serves to kill worms. See below;
When your child of any age, you have white spots on the face are worms.
No need to take stool now, do it after giving the home remedy, below.
When taking the stool should be repeated every 15 days, ie "if the result is negative! .
Now I do not have time to explain why.
For worms and other worms eat every day for at least "for a month", plenty of pumpkin seed toasted with the bark that kills all eggs from worms.
Pumpkin seed is used to kill worms.
The pumpkin seed is a vermicle, this together with the bark inside the hard bark, is a film between the bark and the rest of the seed (crumb). Do not despise anything of the raw seed.
With the pumpkin seed toasted crush in the blender, (not coar), otherwise you will play the most important one that is vermicelli.
After the crushed pumpkin seed, add to the food in the meal dish.
Anyone can eat,
If you prefer you can eat the whole seed of roasted pumpkin, use as an appetizer.
Do not forget to put salt.
Notice:
Do not buy pork in a suspicious place without going through surveillance.
Do not throw your health in the trash can.
Avoid eating poorly cooked (almost raw) pork that runs the risk of severe intestinal infection
Some Asian countries the people do not have worms for the reason that it is habit to eat pomegranate seeds toast is the whole year.
II Option:
Coconut and Coconut Milk:
The dried coconut the fresh coconut milk is a great natural vermicelli ..
Note:
Dry coconut and coconut milk to have a satisfactory effect should be fresh on the spot.
 Dry shredded coconut is not good.
Important Note:
Be sure to consult your doctor and do stool tests regularly. Do not neglect your health. Follow the next posts, more cooking tips and secrets.

Chicken In Moranga

Chicken In Moranga
Ingredients:
1 ½ pound non-skinned, without bones or chicken breast, cut into baits or 2-centimeter cubes.
½ pound of cream cheese

1 average Moranga

For the Gravy:
Half a kilo of skinless and seedless tomato, or
1 liter of homemade or industrialized tomato sauce See below
1 can of concentrated gravy - dilute with ½ liter of water
½ cup of corn oil
1 cup of grated onion
1 cup (tea) parsley with the small chopped stalk
1 cup chopped chives
1 cup of water
1 clove garlic, sliced
2 stalks of celery cut into thin slices without leaves
1 tablespoon of capers (optional)

Spices:
1 tablespoon of salt or
1 tablespoon of industrialized Onion Soup (optional)
1 teaspoon fresh grated ginger
½ teaspoon ground coffee
1 pinch of ground cloves (optional)
1 piece of cinnamon stick

Other Ingredients:
1 half-pound glass of mushrooms or:
Heart of artichokes, asparagus in all canned. Drained washed in running water chopped.

Way of preparing:
Sauté the chicken with a little oil. If you put the onion soup do not put the salt.
In another pan fry the onion, the pore garlic, the celery, add the ginger and the bay leaf and the tomatoes until they are undone.
Then add the chicken pieces if you need to add hot water, leave on the heat until cooked, the sauce is thick, add the cinnamon the ground cloves, 10 'minutes before being removed from the fire.
If you are going to use the gravy, boil it with ½ liter of water until you reduce it by half.
Add the chopped mushrooms in half, the capers, the parsley and the chives. Book it.
1 average Moranga
How to Prepare the Strawberry:
Cut the lid off the strawberry, remove all seeds, rinse inside and outside, then dry.

Grease the peel of the corncob with corn oil and bake in the oven
 120 ° C for approximately one hour, wrapped in foil.

Checking the cooking from time to time prevents the
Cook overcooked and brown. Let it melt.

Remove the butter from the oven, carefully.
Line the inside with cream cheese curd.

Pour the already cooked chicken with the sauce. Top with curd.
Bake for 20 minutes,
Follow up:
White rice, watercress or lettuce salad, cherry tomatoes, and thinly sliced ​​onion. And grated raw carrots.
Note:
Replacing Chicken Stuffing:
Make the same sauce as above. Replace the chicken with shrimp, lobster, crab, or cod, or other fish with no spine.
You can also do it with soaked and shredded dried meat.
Watch the shrimp cook for 5 minutes
Put it just in time to go into the oven and leave enough, not to overcook.
To remove the acidity from the sauce:
1 tablespoon of sugar
1 medium carrot, remove after cooking or
1 teaspoon baking soda, mix thoroughly
If you put baking soda, do not put in the pressure cooker as it creates too much foam. Stir the pot, risk of accident.

C u m b u c a tio n P a tio n t a n e R e d o f

C u m b u c a tio n P a tio n t a n e R e d o f


Ingredients:

1 pound chicken breast
2 tablespoons butter

Spices:

20 grs. Or 1 tablespoon of salt
2 tablespoons of oregano
1 tablespoon (papaya) rasp of spicy paprika or black pepper, or pepper sauce
1 cup grated or finely chopped onion
1 teaspoon of Nonna Seasoning
1 cup of vinegar, or juice of a lemon
1 tablespoon chopped fresh basil


Other Ingredients:

350 grs. Preserved mushrooms washed and sliced ​​or
The same amount of palm heart, asparagus or artichoke bottom
1 can of sour cream without the whey
4 large tomatoes, skinless and seeded, chopped or
1 glass of homemade tomato sauce, or diluted industrialized
1 cup of cow's milk
2 tablespoons (soup) well filled with wheat flour, or cornstarch
1 cup chopped parsley


Other Ingredients

1 large round bread Italian

Cut a small lid over the (cumbuca) Italian round bread.
Remove and discard all the kernels with the aid of a spoon
How to Season the Chicken:

Wash the chicken pieces thoroughly, remove the skin and scorn.
Cut the chicken breasts into very small cubes, season,
Leave in the seasoning for 4 hours, inside the refrigerator, covered with a cloth or paper film.
How to Cook the Chicken:
Put a large saucepan over the heat, melt the butter, fry the chicken pieces, lightly combine the tomatoes and the seasonings, leave to braise, until the chicken is cooked, add the mushrooms and leave on the fire for another five or ten minutes on fire Low, add the milk with the flour already dissolved, after it has thickened, add the cream, leave on low heat for another five minutes.
Once ready, place inside the Italian bread (cumbuca), sprinkle with parsley and mint.
Notice:
Do not forget to put the lid on the bread. Serve well, hot
Serving Mode:

To serve, do not cut the bread from top to bottom, go cutting along the breadline, horizontally
If you want you can accompany white rice. Potato wedges and a skewer of olives, cucumber and cube of cheese plate and a good salad.
Chopped lettuce, grated carrot, grated onion, or watercress with thinly sliced ​​onions and thinly sliced ​​red bell peppers
Chicken Cumbuca is Winter Dish, Served at Dinner.

It is a winter dish and should serve very hot, preferably at dinner.

Stuffed Boneless Chicken

Stuffed Boneless Chicken

See below how to boning chicken.
Ingredients:

1 whole chicken or whole chicken
1 whole large chicken breast

Filling:

1 cup of cooked chicken gizzard, cooked and ground
1 cup cooked and ground chicken liver (optional)
1 cup of cooked or boiled chicken or ham
1 cup of grated onion or minced onion
1 cup of tea with parsley
½ cup finely sliced ​​green chives
1 cup chopped green olives
½ cup of tea
100 grs. Chopped fried bacon
4 boiled eggs chopped small
2 to 3 cups (tea) cornmeal
2 tablespoons beef broth

Spices:

2 tablespoons freshly minced mint
2 tablespoons chopped fresh basil
2 tablespoons dried oregano
1 tablespoon (shallow) pepper finger of seedless and streaked ribs
1 teaspoon grated ginger
1 tablespoon of salt
1 pinch of ground cloves (optional)
1 pinch of cinnamon powder (optional)
1 pinch of nutmeg (optional)
1 pinch of spicy paprika or black pepper.
Note:
Fresh herbal air calculates 1 or 2 tablespoons of (shallow) soup or to taste.

Way of preparing:

Wash the chicken thoroughly and dry on a napkin, bone.
Or ask the butcher to do this procedure above.
 Open back

Put on the back or chest of the boneless chicken a whole raw chicken breast, sprinkle a little salt and oregano.
How to prepare the filling:
In a large saucepan place the oil with the bacon, let it fry well, remove the bacon, add the onion let the fire until wilting, then add the gizzard, the liver, the chicken meat already cooked and ground, the broth of crumbled meat And leave it on fire for 10 minutes or so.
After the filling is ready add the chopped olives, the cornmeal gradually, stirring well to remain a homogeneous mass.
Finally salt, mint, basil, oregano, ginger pepper, walnut, nutmeg, clove, cinnamon, and chopped parsley.
If it gets too dry add more oil or a little water.
If you want the farofa to become moist, put in a little water or oil.
Allow to cool before filling.

Stuff the chicken, put it in a high shape, with a large glass of beef stock, or 1 can of non-alcoholic beer.
Bring to bake 150 º C for 40 minutes for every pound of meat, or until blush.
Be careful not to bake too much to dry

You can roll the chicken like rocambole.

II Option:
Whole Chicken:
If you prefer to bake the whole chicken with the bones.
Put the stuffing, fasten the feet with cotton string.

Spread oregano over the chicken, cover with aluminum foil, bake for 1 or 2 hours, depending on the size of the chicken ..

Bake Mode:
Calculate 40 'minutes for each pound of meat.
Bake in a preheated 150 ° C oven for about 2 hours or until blush.
20 minutes before removing the chicken from the oven, remove the foil, leave to brown, without increasing the temperature of the oven.

Serve on a platter decorated with lettuce leaves.
Accompany mashed potatoes, or potatoes soutê.

Lettuce salad with tomato, onion palm black olives or cooked vegetable salad, potato, chuchu, carrot, potatoes, broccoli, cauliflower and others ,.

Note:

Potato souté is boiled potato cut into pieces, passed in butter, with salt and finally chopped parsley.

 How to Bonanza Chicken:
Rinse well the chicken in running water, season with salt, lemon juice and pepper to taste, oregano, after opening season it again on the inside.
Cut the tendons of the chicken thighs and remove the bones from the thigh and also from the thighs.
Then lift the skin of the breast and very carefully, go passing the knife close to the bones of the chest and back of the chicken to remove all bones.
Save the bones to make a broth for soup.
After boning the chicken, open it in the back.
Cut your thighs by opening the front
The chicken should look like a large, wide open blanket

Queijadinha Portuguesa II Options

Queijadinha Portuguesa II Options

Ingredients:
I Option:

Pasta:

500 grams of wheat flour
150 ml of water approximately

Filling:

400 grs. of sugar
750 grs. Of very consistent curd
30 grs. Fresh or dried grated coconut
30 grs. Ground almonds
6 large gems
You can replace the almonds with grated coconut

How to prepare the dough:

Mix the wheat flour with the water slowly, slowly, until you can open the dough, without sticking in your hands, knead a lot
Open the dough with a thin roll of pasta
Make the cheesecake doughs with the dough, cut with a glass, then cut strips to make the edges, remove the excess of the dough.

Let it dry for 4 or 6 hours, or make the day before

How to prepare the filling:

Mix the yolks well with the sugar, add the grated coconut and ground almonds
The curd


Put two tablespoons of the filling in each dish
Bring the baking sheets into a baking dish.
Bring to bake in preheated oven medium 180 º C for 30 to 40 minutes, or until golden
Replacement:
Here in Brazil you can substitute the curd, for catupiry or crushed fresh cheese with a fork
If you want you can substitute the almonds for grated coconut, using 60 grs. Coconut and not 30 grs. With is in the recipe
II Option:

Brazilian Queijo's Patty

Pasta for the queijadinha:

2 cups wheat flour
1 whole egg
100 grs of margarine
2 tablespoons sugar

.
How to Prepare the Pudding Mass

Put the flour in a bowl, make a hole in the center and pour the egg, margarine and sugar.
Mix well all the ingredients of the dough.
Open the dough in the hands, line the pastry bowls, greased with butter.
Bake Mode:
Put the pie crusts in a baking dish.
Bring the parmesan bowls to the oven at 180 º C to roast for 10 'or 15' minutes, without filling, empty.
After roasting and cold place the filling with the aid of a spoon.
Return to the oven for another 10 minutes or until blush
After baking the cheesecake empanada, put in a paper

Filling:

250 grs. Of grated fresh coconut, if using dry coconut moisturize with water
200 grs. of sugar
3 large gems
L condensed milk can
L tablespoon of butter

How to prepare the filling:
Mix the first four ingredients of the filling, bring the fire until it loosens from the bottom of the pan, then add the butter, stir well outside the fire.
Stuff the pies, bring to the oven to bake until blush, see above

Eggplant Quibe With Soy Meat II Options

Eggplant Quibe With Soy Meat II Options

II Accompaniments See below
I Option:
Ingredients:
2 large eggplants or (½ pound) cut in half by length, then scratch bottom squares of the remaining pulp
1 cup (tea) of soy protein from the chick See below how to remove the strong smell of soy meat.
½ cup of tea for kibbe
½ cup (tea) raisins without seeds (optional)
1 large onion or 2 small grated or chopped
2 tablespoons ground walnut or cashew nuts, or Brazil nut
2 tablespoons minced fresh mint leaves or parsley
2 tablespoons chopped parsley
1 tablespoon of salt
1 tablespoon of pepper sauce is (optional)
1 tablespoon of tahine (optional)
 ½ teaspoon (cinnamon) or a pinch of cinnamon powder
How to Remove Strong Smell from Soy Protein ::

Put a cup of soya bean in a pan, cover with double water, add a cup of white coffee (vinegar).
Bring to the boil, bring to the boil for 5 minutes, drain and rinse under running water. For 2 'to 5 minutes, then squeeze, leaving the soybeans moist.
How to Prepare Wheat:
Moisturize the kibbe wheat with boiling water, gradually so you do not need to squeeze.
If water is squeezed well.
The wheat has to be solitary
How to Prepare the Eggplant:
Cut the eggplants in half by length, peal the pulp in small squares and let the peel season with salt, pepper and oil.
Place the eggplants in a greased baking dish and bake for 30 minutes. To reserve.
Remove the pulp from the roasted eggplant with the help of a spoonful (soup).

After all prepared, mix all the ingredients above pass through the processor.
Passing through the processor is optional.
Place in a baking dish greased.
Water with a little corn oil or olive oil
Bake Mode:
Bake for 15 'to 20' minutes.
Oven average 180 º C.
Before serving, squeeze lemon on top (optional).
Serving Mode:
To serve put in each dish leaves of lettuce with tomato slices and canned hearts of palmito The conserved palmito must be drained washed and chopped to take the preservatives additives and dyes.
Some people have allergies to the above
Serves with puree of mandioquinha or curd of Ricotta.
Note:
II Option:
You can change the soy meat for 300 to 500 grs. Of ground beef.
Meat is raw, mix with other ingredients

Mashed potatoes
I - Option:
Ingredients:
1 pound of casserole cooked and squeezed or passed through the processor.
2 tablespoons butter or margarine
1 tablespoon of salt
1 cup of boiled and cold cow's milk or soy milk
1 box of sour cream or can without whey (optional)

Way of preparing:

Put the first 3 ingredients in a pan, bring to the fire, slowly adding the milk until the point.
If you put cream, remove the puree from the let fire, then add the cream and then slowly add the cream.
Return pan to low heat, stirring constantly until heated, not boiling.
 
Ricotta cheese:

II - Option:

Ingredients:

½ liter of boiled cow's milk
200 grs. Of margarine cut into small pieces
1 fresh ricotta of 500 grs. Cut into cubes
1 tablespoon of salt
1 box of cream (optional)

Way of preparing:

Bring to a boil in a medium saucepan, 1 cup boiled milk, add the margarine, let it dissolve, do the same with the ricotta, add the salt, add the rest of the hot milk slowly until a homogeneous cream is not too soft or hard.

Once well dissolved, whisk everything in the blender.
Finally cream of milk.

Take the refrigerator in small pots, or in tuperware with lid, until it hardens.
Always store in refrigerator.

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



.

How to Remove the Strong Smell of Soy Meat (Soy Protein)

How to Remove the Strong Smell of Soy Meat (Soy Protein)
Way of preparing:
Put in a pan a cup of soy protein soya bean, cover with double water, add a cup of white coffee (vinegar).
Bring to a boil, bring to the boil for 5 minutes, then drain and rinse under running water for 2 'to 5 minutes.
Squeeze, leaving the soybeans moist.
Then prepare the chosen dish
See on my page Nonna Antonieta's chest or in my blogs baudanonnablogspot.com
Following recipes for soy meat (Soy Protein) follow in the next publications.

Simple Polenta For Beginners

Simple Polenta For Beginners
Ingredients:
2 cups of cranberry cornmeal (fine)
2 cups (tea) cold water
3 cups boiling water
2 tablespoons oil or butter
½ tablespoon of salt
Or
1 liter of hot water
Water enough to wet the cornmeal
½ tablespoon of salt
2 tablespoons oil or 1 tablespoon butter
Way of preparing:
The traditional way is to put the water in a large pot and high, so it began in the boil place the corn in the rain, stirring with a spoon of long handle until it has a consistency of soft porridge without tossing.
Cover in the pan and underneath place the long transverse spoon to secure the lid, ie the lid is slightly open.
Cook over low heat for about 30 'to 40 minutes, stirring occasionally.
II - Option:
Put ¾ from the water to a boil.
In the pan that will cook the polenta, wet the corn in the cold water until well dissolved,
Put half the boiling water mix well, bring to the fire stirring always with a spoon of long handle, when it begins to thicken go put the rest of the water gradually until reaching the desired point.
Cover the pan, place the spoon of long cord not to close completely.

III - Option:
If you want to make in the pressure cooker it has to be below two fingers of the mark of the pins of the inside.
Once you've done the above procedure with the water and the cornmeal turn off the heat and pass all the porridge (polenta) to the pressure cooker.
Cover the pressure cooker and as soon as you whistle, down the pin.
Put to cook over low heat, for approximately 20 '. Minutes., Depending on quantity.
It's 15 minutes for each cup of cornmeal.
Then let it cool in the pan until all the steam comes out.
Put in a non-stick shape or on a dish, let cool. .
The polenta hardens as soon as it begins to cool.

Polenta Simples Para Principiante

Polenta Simples Para Principiante

Ingredientes:

2 xícaras de (chá) de fubá mimoso (fino)
2 xícaras de (chá) de água fria
3 xícaras de água fervente
2 colheres de (sopa) de óleo ou manteiga
½ colher de (sopa) de sal

Ou

1 litro de água  quente
Água o suficiente para molhar  o fubá
½ colher de (sopa) de sal
2 colheres de óleo ou 1 colher de manteiga

Modo de Preparar:

O modo tradicional é colocar a água numa panela grande e alta,  assim que começou na ferver coloque o fubá em chuva, mexendo com uma colher de cabo comprido até  ficar com uma consistência de mingau mole sem empelotar.
Tampa na panela e embaixo  coloque a colher comprida transversal  para segura a tampa, isto é, a tampa fica um pouco aberta.
Deixar cozinhando em fogo baixo por aproximadamente 30’ a 40’ minutos, mexendo de vez em quando.

II – Opção:

Coloque  ¾  da água para ferver.
Na panela que vai cozinhar a polenta,  molhar  o fubá na  água fria , até ficar bem dissolvido,
Coloque metade da água fervente misture bem , levar ao fogo mexendo sempre com uma colher de cabo comprido, quando começar a engrossar vá colocando o restante da água aos poucos  até atingir o ponto desejado.
Tampe a panela, coloque a colher de cabo comprido para não fechar totalmente.

III – Opção:
Se quiser fazer na panela de pressão ela tem que ficar abaixo dois dedos   da marca do pinos da parte de dentro.
Assim que você fez o procedimento acima com a a água e o fubá  desligue o fogo e passe todo o mingau (polenta) para a panela de pressão.
Tampe  a panela  de pressão e assim que apitar, abaixo o pino.
Coloque para cozinhar em fogo baixo, por aproximadamente 20’ . Minutos., dependendo da quantidade..
São 15’ minutos para cada xícara de fubá.
Depois deixar esfriar dentro da panela até sair todo o vapor.

Coloque numa forma  antiaderente ou numa travessa de louça, deixar esfriar. .
A polenta endurece,   assim que começou a esfriar.

  

Rabada Sem Gordura -Com Polenta

Rabada  Sem Gordura -Com Polenta

Ingredientes:

2 quilos de rabo de vaca cortados em pedaços pelos nós, escolher pedaços grandes
1 litro de água quente ou o necessário, ou até cobrir toda a carne

Temperos:
1 colher de (sopa) cheia de sal,
1 colher de (chá) de gengibre ralada,
2 folhas de louro, ou uma pitada de louro em pó.
1 pitada de noz-moscada
1 colher de (chá) de páprica picante ou pimenta
1 pitada de canela em pó (opcional)
1 colher de (sopa) de orégano, colocar somente depois do prato pronto (opcional)
1 colher de (sopa) rasa de açúcar
1 xícara de (chá) de salsa picada, colocar antes de servir o prato

Outros Ingredientes:

1 quilo de tomates sem peles sem sementes
1 quilo ou ½ quilo de cebola ralada
3 cenouras médias inteiras
1 colher de (sopa) rasa de açúcar

Modo de Preparar:

Lavar bem os pedaços de carne, retire todo  o excesso de gordura, temperar com sal, pimenta, louro, gengibre, páprica.
Deixar no temperos por 4 a 6 horas, dentro da geladeira.
Fritar os pedaços   até quase  dourar, coloque os tomates a cebola, a cenoura  deixar refogando um pouco.
Coloque  tudo dentro da panela de pressão cobrir os pedaços  com da água 
Assim que levantar fervura, abaixe o fogo e deixe cozinhando por  20’ minutos.
Deixe  esfriar dentro da panela. Abra a panela, tire as cenouras.
Se precisar coloque mais um pouco de água quente, tampe a panela e deixe mais 15’ minutos. Deixe esfriar dentro da panela.
Depois de cozido e frio passe  os pedaços para uma refratário retangular, Reserve  na geladeira .
Levar o caldo  coado  para a geladeira, depois de frio,  retire todo o excesso de gordura, que ficou por cima do molho.
Coloque  a rabada com o molho coado e desengordurado dentro de uma panela ,levar ao fogo até ferver de modo  que fique bem quente.
Modo de Servir:

Para servir passe para uma travessa e em volta guarneça com folhas de alface.
Servir com polenta ou Purê de batata, e salada a gosto.
A receita de polenta está  na minha página ou no meu blogs.