Sympathy of Gnocchi

Sympathy of Gnocchi

NHOQUE - Gnocchi Butter + Simple Gnocchi

Every day on the 29th of every month is the day of eating lucky gnocchi.
It is tradition of Italy dedicated to Santo Gennaro

NICKET SYMPATHY:

Sympathy - "Day 29 of each month" put a note (money) under your gnocchi dish, ask for a favor, do not tell anyone what you asked for.
Save this money in an envelope by the 29th of next month, inside the purse, or pocket (in the house) without commenting on anyone.
Then take the money (note) in the church of your devotion thanking you, even if you have not yet received grace.
If you have faith your grace is already on the way.
Below is a simple gnocchi recipe

Simple Gnocchi:

1 pound Asterix potatoes (pink) with steamed peel, or cook in the microwave inside plastic bag see below

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
50 grs. of grated Parmesan cheese

How to prepare the dough:
Wash well the potatoes with bark to remove all the earth, cut slightly in half to mark by the circumference, to facilitate the removal of the skin
Cook the potatoes in the steamer to be without too much water, or small potatoes that are drier or potato pink for gnocchi.
You can use the aluminum rice drainer to cook the potatoes.
If you want to cook the potatoes in the microwave
After the cooked potatoes, remove the peel while it is warm by pulling the skin through the sides, through the potato masher or in the processor, or kneading with a fork.
If you want you can quickly pass each boiled 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 thin long rolls, the thickness of a finger.
Cut the gnocchi 2 centimeters, and lightly sprinkle with flour.
Put a cauldron on the fire with 5 liters of cold water, and a spoonful of (soup) of oil.
Do not put salt in cooking water.
When you boil slowly pour the gnocchi and slowly lower the heat.

When they rise they are cooked, leave, leave another minute, remove with a slotted spoon and see if it is already in the right place.
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.
Tips:
"If you put a lot of flour, the gnocchi will be hard."
If it becomes hard add a yolk or milk or sour cream or more potatoes until you get the desired spot.
After that he tested the dough and it worked.
Do the same as above.
Recapping:

When the gnocchi are cooked they rise comes to the surface, let cook for another 1 minute.
Once cooked remove the gnocchi with a slotted spoon and go to the pasta rack, to drain all the water.
If you do not have the right pan to cook dough (spaghetti), do as the previous mode.
Then pass the gnocchi to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
To serve:
Serve very hot with roasted meat or chicken.
Accompany:
Green salad, watercress with thin slices of red, yellow and purple peppers, or assorted vegetables.
Check out my blog sauce on sugo.
Note:
To cook the potatoes with peel in the microwave:
Put the potatoes washed in a clear plastic bag, add 6 tablespoons of cold water.
Tie the bag knotted, drill into several places to remove the air.
Place the bag of potatoes in a high power bowl for 6 to 8 minutes.
Test to see if it is cooked.
Wait a while to open
Cut the bag with scissors.
If in a hurry peel the potatoes and cut into slices, reduce the cooking time by half.

Grão de Bico Gnocchi to Sugo

Grão de Bico Gnocchi to Sugo

Ingredients:
1 cup cooked chickpeas
1 medium cooked potatoes
½ cup of wheat flour or a little less
2 tablespoons generous grated cheese or whatever
2 tablespoons (2 tablespoons) butter not serving margarine
1 tablespoon corn oil
1 teaspoon full of salt
1 egg

Way of preparing:
Put the chickpeas in the sauce with eve water for 12 hours, drain, pour water again.
Another option is to place the chickpeas in the pressure cooker with boiling water, lower the pin, count 3 minutes, turn off the heat, leave to rest for an hour, without opening the pan.
Then cook the chickpeas with water in the pressure cooker for approximately 20 '30 minutes or 1 hour in the standard pan.
Once cooked remove the skins is (optional).
Removing the skin it gets better.
Cook the potatoes, peel.
Beat the chickpeas with the potato in the processor or knead with a fork, then pass through the sieve.
Chef's Secret:
Put the chickpeas with the processed potato in a bowl, add the butter and the oil, take the refrigerator for one (1) hour.
Then remove the bowl from the refrigerator and add the egg, grated cheese, salt, and flour slowly and slowly until the point of curling.
Do not put too much wheat flour in addition to the measure of the hardy recipe if you need to add more grated cheese.
How to Prepare Gnocchi:
Lightly sprinkle wheat flour on a table, make the rolls two (2) centimeters in diameter, per 1 cm long.
Put a cauldron with plenty of water on the fire with a pinch of salt and a strand of oil as soon as you boil, pour a few gnocchi at the most ten (10) at a time, as soon as they rise, count one more minute, the skimmer, pass to a bowl pour cold water, to stop the cooking, pass to a well separated tray and over a wire of corn oil.
Do this until you finish all the gnocchi.
Serve with tomato sauce.
Homemade Sugo Sauce
Ingredients:
1 or 2 kg of skinless tomatoes and seeded without chopped
1 can of peeled tomato sauce or the traditional concentrate dilute with 3 can of water, or more if necessary, boil until halved.
½ pound or even a pound of onion
1 bay leaf, or ¼ teaspoon (bay leaf) bay leaf
1 tablespoon dried oregano or 1 fresh sprig
1 or 2 tablespoons ("soup of industrialized onion soup") or
2 tablespoons of broth (optional).
1 tablespoon of sugar or a peeled medium carrot cooked in the sauce (serves to remove the acidity) or
1 teaspoon of baking soda (see below)
1 tablespoon tomato extract (optional)
1 piece of cinnamon stick, aid in digestion (optional)
2 to 3 ginger slices (optional), remove before serving. See below.
How to prepare The sauce to the Sugo:
In a large saucepan place the oil with the onion, leave on the fire until wilted, add the tomatoes and cook until they dissolve.
Add the ginger or the broth or the Onion Soup to the carrot or the sugar, leave in the fire for 20 to 30 minutes.
When it is 5 'minutes to turn off the fire, put the cinnamon stick and before removing the fire, add the oregano.
If you like you can put on top of basil leaves
Note:
To remove the acidity you can use 1 teaspoon of baking soda while cooking.
Caution can not place the baking soda in the pressure cooker that foam too much and clog the valve cap.
If someone in the family has high blood pressure, do not put ginger as it increases the pressure.

Mussaka Greek Dish + Rectified Tips

Mussaka Greek Dish + Rectified Tips

Ingredients:
500 to 800 grs. duck or soft ground crushed twice
Other Ingredients:
8 medium eggplants cut lengthwise into 1 cm slices
8 medium English potatoes cut into 1 cm slices
300 grs. of sliced ​​or grated mozzarella in coarse
½ liter of white sauce, or to taste
Tomato Sauce:
½ cup corn oil to fry meat
1 liter of homemade tomato sauce, or
1 can of concentrated sauce, diluted with 1 liter of hot water
1 or 2 cups grated onion or minced
1 cup thinly sliced ​​celery (optional)
1 thin sliced ​​pore, only the white part
1 piece of cinnamon stick or,
½ teaspoon (coffee) cinnamon powder
2 tablespoons beef broth, (optional) or
1 tablespoon salt
1 liter of hot water, to put slowly and slowly in the sauce, until cooking
2 sprigs of basil (put only 10 minutes before the end of the sauce) (optional)
1 or 2 tablespoons of capers.
1 teaspoon of oregano (optional) put just before finishing cooking the sauce.
1 tablespoon (sugar) sugar, or a whole medium peeled carrot. see below
2 tablespoons corn oil or sunflower to fry the rest of the sauce ingredients
1 teaspoon grated ginger (optional)
2 fresh mint sticks (optional)
1 cup chopped black olives (optional)
Traditional White Sauce:
2 cups cold cow's milk
2 tablespoons of wheat flour
2 tablespoons butter
Tips:
"For white sauce is always the same measure of fat and wheat flour."

Way of preparing:
Melt the butter add the wheat flour, let it brown
Then slowly pour the milk until it is finished.
If you do not have practice, mix it off the fire.
Then return to the heat stirring constantly until the flour is cooked
"The true White Sauce does not carry sour cream"
Modified White Sauce:
2 tablespoons butter,
7 tablespoons of wheat flour
1 liter of cow's milk
l Can of cream without whey (optional) or curd.
"Approximate ratio: for each 20 grs. of butter are 200 grs. of wheat flour, the rest of the fat comes from the cream "
Way of preparing:
Bring to a boil over the butter to melt, then add the flour until golden, add the warm milk slowly out of the fire, return to the fire until cooked the flour.
Turn off the heat and add the cream without the whey.
How to prepare the sauce with the meat:
In a large saucepan, fry the meat well with half a glass of oil. To reserve.
In another pan fry the onion, then add the celery, the pore garlic, the cinnamon, the broth of crumbled meat, finally.
Add the ingredients of the two pots in the large saucepan.
Then add the tomato sauce and dripping hot water slowly and slowly, for at least 1 hour, until thick, thick and well cooked.
When 10 minutes to finish cooking the sauce, add the basil, the mint twig, 2 bay leaves, add the capers, olives and oregano, grated ginger.
Before turning off the fire remove the herbs, and the bay leaves.
How to Mount the Plate:
Use a rectangular refractory.
First layer: 1 ½ large shell of tomato sauce with meat.
Second baked potato sprinkle a pinch of salt over top
Third eggplant grilled or fried or breaded with wheat flour.
Fourth mozzarella sliced ​​or grated in the thick drain.
Fifth tomato sauce and so on until finishing the layers.
The last layer is white sauce, over mozzarella
Bake at 180 ° C for 20 to 30 minutes
Note:
To take the acidity out of tomato sauce:
Some people use 1 teaspoon of baking soda to take away the acidity of the tomato.

Sweet Confectioner Cream + Diet - II options

Sweet Confectioner Cream + Diet - II options
See below for milk condensed diet recipe


Ingredients:

I Option:
Candy
1 liter of cow's milk
1 can of condensed milk
1 can of sour cream without whey, or canister
3 or 4 tablespoons (shallow) wheat flour or cornstarch (cornstarch)
3 tablespoons (soup) full of sugar (optional)
6 large egg yolks whipped until frothy
1 tablespoon vanilla extract or
Liquor of your choice (optional)

Way of preparing:

Mix the cow's milk, condensed milk, egg yolks, cornstarch, sugar.
If you want you can hit all the ingredients in the blender.

Bring to the fire until thick, after cold, add the cream in room temperature, mix well until it is a cream very fluffy.

If you want you can put 300 grs. mascarpone cheese or other cream cheese of your choice.
The confectioner's cream is always made with wheat flour, at home you can use corn starch.

Note:

You can make the diet confectioner cream
Substitute condensed milk with sugar for condensed diet milk and in place of sugar, replace with 1e ½ tablespoon (dessert) of sweetener powder, that is, it is always half the sugar per sweetener, or even a little less.
The sweetener is not to measure by weight is by volume, it is very light.

Condensed Milk Diet

Ingredients:

1 cup of milk powder
½ cup of boiling water
½ teaspoon of powdered sweetener suitable for oven and stove
1 tablespoon light margarine

Way of preparing:

Beat all the ingredients in the blender.
Preferably use the next day.
Store in the refrigerator.
Diet Confectioner Cream

Ingredients:

II - Option:
Diet
1 liter of cow's milk
1 diet condensed milk recipe
1 can of sour cream without milk or a box
4 tablespoons (tablespoons) of wheat flour or cornstarch corn
1 ½ teaspoon (dessert) of powdered sweetener suitable for oven and stove
4 to 6 beaten gems
1 teaspoon vanilla extract
Way of preparing:
Mix the cow's milk with the diet condensed milk, the beaten egg yolks, the sweetener powder, wheat flour diluted with the cow's milk, finally the vanilla.
If you want you can hit all the ingredients in the blender is the easiest.
Bring to the boil, stirring constantly until thickened, if it gets too hard add a little more milk.
After the cream has cooled, add the sour cream to room temperature, mix well.
If you want you can put 1 box or (100 grs.) Cottage cheese, it is optional.
Allow to cool well to use.

Nonna's Rain Cookie

Nonna's Rain Cookie


Ingredients:

½ pound of wheat flour or what is needed
1 tablespoon dry chemical yeast powder
4 tablespoons of warm cow's milk
1 tablespoon powdered milk (optional)
3 large whole eggs beaten
6 tablespoons of oil

Roof:

½ cup of refined sugar
2 tablespoons cinnamon powder


Way of preparing:

Put in a bowl half the flour, the yeast the milk, the eggs, the sugar, the oil, and a pinch of salt, mix well.
Gather the remainder of the flour little by little, until it coils, without sticking in your hands.
Make very thin strings and wrap little type, or make small balls.

If you prefer to make trousers facing, cut several strips 5 centimeters wide, make a cut inside, 3 centimeters, turn the dough, that is, turn the ends inward and pull out.


* If using fresh organic yeast (1 tablet of 15 grams) let grow until double in size, then do the same procedure as above *.

Fry in hot oil, lower the fire for the cook to put in, remove from the heat when golden.
Sprinkle with sugar and cinnamon powder or drain.
The syrup is optional.


Syrup -

2 cups (tea) sugar
1 cup of water
1 tablespoon of vinegar
2 tablespoons Karo, glucose, or honey is (optional)

How to prepare the syrup:

Mix all the ingredients of the syrup off the heat.
Bring to the fire without stirring until a thick syrup is obtained.
The syrup above is also suitable for sweets.


Note:

You can substitute 1 tablespoon of chemical yeast for 15 grams. fresh yeast

Note:

In the past, biological yeast was used.

Smoked Haddock With Greek Rice + Fruits Rectified

Smoked Haddock With Greek Rice + Fruits Rectified
Ingredients:
½ pound of smoked hadoock
1 small box of creamy curd (catupiry)
1 cup (tea) milk to dilute the curd does not go to the fire
1 spoon of coffee (curry powder) sprinkle on top only at serving time
Follow up:
I Option:
1 large asparagus glass
1 bowl bottom of fresh fruit balls, made with the ball:
Apple, papaya, mango, pineapple, avocado, banana, pear, melon and others, put lemon juice to not darken the apple and banana the pear and avocado.
II Option:
Serve with ripe figs with bark or peeled cut in half, thick cut palm heart cut.
III Option:
You can make balls with the boleador with compote of peach and of figs.
How to prepare the fish:
Place in a large refractory the fish covered with the diluted cheese mixture with a little milk until soft, not very liquid.
Bring to a low oven at 160 º C until melted all the cheese for 15 '20' minutes. Serve the dish very hot.
The fish will be roasted when it is opaque, if it is transparent it still needs to bake some more
When removing from the oven lightly sprinkle curry powder, or spicy paprika.
How to Serve Hadoockk:
To serve place the fish and two asparagus one on each side and a portion of the Greek rice.
Make the rice into a bowl 2 tablespoons of rice, tighten to firm.
Put the foil pouch on the plate, then remove.
See if the rice is well shaped, if you need to.
The fruit marbles serve on the side of the fish, or can be served on separate plates.
DO NOT PLACE GARLIC IN HADDOCK AND NO FISH.
Appetizer:
Crab cushion, see the recipe on blogs.
baudanonna.blogspot.com or
Facebook - Nonna Antonieta's Chest
Greek rice accompanies
Pilaf
Ingredients:
2 cups (tea) washed rice
4 cups (tea) boiling water
1 cup of grated or finely chopped onion
1 cup chopped parsley
3 tablespoons of oil, or butter
1 tablespoon of paprika or
½ tablespoon paprika and another half powdered paprika (optional)
150 grs. peas, or chopped
2 bell peppers, one red and the other yellow cut into cubes 2 small carrots cut into cubes
2 tablespoons of broth, or salt to taste
1 can of cooked corn drained and washed (optional)
Way of preparing:
Wash the rice well under running water. Book it.
Fry the peas with the carrots in the oil, add the onion and the bell peppers, add the broth, the paprika, then fry the rice well, add the boiling water, let it cook over medium heat.
After it is almost cooked, turn off the heat, cover the pan and wrap with enough newspaper.
Place the newspaper wrapped pan into the oven off.
Only take out when serving., Or do it in the electric pot.
If it is to make in the electric pot, fry the vegetables in separate pan,
Then add the rice and all the ingredients and put warm water.

Traditional Cheese Bread - II Options

Traditional Cheese Bread - II Options


Ingredients:

½ pound of sweet sprinkles
1 large beaker of oil (250 ml)
1 large glass of milk (250 ml
4 large whole eggs
200 grs. of cheese half cure grated
1 teaspoon salt or to taste in moderation

Way of preparing:

Put in a medium saucepan, milk with oil, bring to the boil.
Separately pour the sprinkles into a large bowl, add the milk and the hot oil slowly and slowly, stirring with a large spoon to scald the sprinkles.
After mixing well, a homogeneous mass, that is, very smooth.
Then add the eggs one at a time, put the salt and the grated cheese last.
Spoon into buttermilk pie wedges or spoonfuls on baking sheet.
Bake in the oven at 300 º C (the oven temperature is 300 º C), electric oven.
Serve very hot, inside paper cups.

 
II Option

Cheese Bread With Manioc

Ingredients:

250 grs. cooked cassava and squeezed, or grated in the thick drain. Heavy without shell.
1 cup of tea) of sour sprinkles (125 grs.)
1 large egg
1 tablespoon of oil
1 ½ cups (tea) (150 grs.) Of mozzarella or half-grated cheese grated in the thick drain.
 ¾ cup (tea) (50grs.) Finely grated Parmesan cheese
1 teaspoon of salt
(remember that the cheeses already have enough salt).

Way of preparing:

Mix all the ingredients.

Make the balls, leave them to rest in the refrigerator for 30 minutes.
Bake in preheated oven 200 º C until lightly colored.

L A G S T A - Bouillon Sauce

L A G S T A - Bouillon Sauce


l Large lobster, with carcass


Court bouillon sauce

l glass of water
l glass of dry white wine, or white vinegar
l teaspoon salt, or to taste
l red pepper (coffee) spoon seedless minced finger, or pepper sauce to taste
l teaspoon grated ginger (optional)
l packet of parsley and chives
l celery stalk (celery)
garlic
14 blackheads from India
l whole large onion
l medium thin-sliced ​​carrot
l bay leaf
l pinch of grated nutmeg (optional)

How to Prepare the Lobster:

Wash well the lobster, remove the green gut that is in the center of the body of the crustacean.

Before cooking tie the paws and the tail, with string
Remove the carcass after cooking in the sauce.


Cook the lobster in the bouillon court sauce.

The amount of water is the same as dry white wine, it can not be changed, then add the onion, already stuck the Indian cloves the packet of parsley, pepper, carrot, celery, pore garlic, bay leaf a nutmeg, ginger.

Cook the lobster in the sauce indicated above, for 30 minutes.
Leave to cool, in the sauce itself. Then remove the



Lobster filling:

3 cooked egg yolks
3 large heads of lettuce cabbage
1 cup chopped green olives
1 cup chopped parsley
½ cup chopped chives
l cup of (tea) finely chopped celery
l cup of pickled chopped mint
1 cup mayonnaise, or yogurt
l cup of (coffee) olive oil or to taste
l cup of (coffee) vinegar
1/2 pepper unpeeled seed finger pepper
1 tablespoon of capers
Add the chopped lobster.

How to Prepare the Salad:

To prepare the salad, add 3 heads of lettuce, finely chopped.
The yolks are cooked and passed in fine sieve or juicer.
Add chopped olives, chopped pickles, olive oil, vinegar and pepper, chopped celery, parsley and chives
3 tablespoons mayonnaise or yogurt sauce
Place the stuffing in the lobster shell.

To serve:

Arrange the lobster in the middle of a platter, and turn into finely chopped lettuce, carrot grated in the proper device, to stay long strands. See below.

Garnish with cherry tomatoes and mint leaves, and large black olives cut in half.


Note:
The apparatus for cutting carrots in yarn is sold in market fairs, shawls and others.

Lagosta - - Molho B puillon

L A G O S T A    - Molho Bouillon

l lagosta grande, com a carcaça

Molho court  bouillon

l copo de água

l copo de vinho branco seco, ou vinagre branco

l colher de (chá) de sal , ou a gosto

l colher de (café) de  pimenta vermelha dedo de moça sem sementes picada, ou molho de pimenta a gosto

l colher de (chá)  de gengibre ralada (opcional)

l maço de salsa  e cebolinha

l talo de aipo (salsão)

l alho poró 

14 cravos da Índia

l cebola grande inteira

l cenoura média em rodelas finas

l folha de louro

l pitada de noz-moscada ralada (opcional)

Modo de Preparar a Lagosta:

Lavar bem a lagosta, retirar a tripa verde que fica no centro do corpo do crustáceo.

Antes de cozinhar  amarrar  as patas e a cauda, com barbante

Retire  a carcaça, depois de cozida no molho.

Cozinhar a lagosta  no molho court bouillon.

A quantidade de água é a mesma de vinho branco seco, não pode ser  mudada,  depois  junte a cebola , já espetados os cravos da Índia o maço de salsa, pimenta , a cenoura, o salsão, o alho poro, a folha de louro  a noz-moscada, a gengibre.

Cozinhar a lagosta no molho indicado acima , por 30 minutos.

Deixar esfria, no próprio molho. Depois retire a carcaça

Recheio da Lagosta:

3 gemas cozidas

3 miolos grandes de alface repolhuda

l xícara (chá) de azeitonas verdes picadas

l xícara de (chá) de salsa picada

½ xícara de (chá) de cebolinha picada

l xícara de (chá) salsão picado bem miudinho

l xícara de (chá) de picles  picado bem miudinho

1 xícara de (chá) de maionese, ou iogurte

l xícara de  (café) de azeite ou a gosto

l xícara de (café) de vinagre

l/2 pimenta dedo de moça sem sementes picadinha

1 colher de (sopa) de alcaparras

Acrescente a lagosta picada.

Modo de Preparar a Salada:

Para preparar a salada, junte 3  miolos de alface, cortadas bem fininhas.

As gemas cozidas e passada em peneira fina ou espremedor.

Junte azeitonas  picadas, picles picados, azeite, vinagre e pimenta, o salsão picado, a salsa e a cebolinha

3 colheres de molho de maionese ou iogurte

Coloque o recheio na carcaça da lagosta.

Para Servir:L A G O S T A    - Molho Bouillon

l lagosta grande, com a carcaça

Molho court  bouillon

l copo de água

l copo de vinho branco seco, ou vinagre branco

l colher de (chá) de sal , ou a gosto

l colher de (café) de  pimenta vermelha dedo de moça sem sementes picada, ou molho de pimenta a gosto

l colher de (chá)  de gengibre ralada (opcional)

l maço de salsa  e cebolinha

l talo de aipo (salsão)

l alho poró 

14 cravos da Índia

l cebola grande inteira

l cenoura média em rodelas finas

l folha de louro

l pitada de noz-moscada ralada (opcional)

Modo de Preparar a Lagosta:

Lavar bem a lagosta, retirar a tripa verde que fica no centro do corpo do crustáceo.

Antes de cozinhar  amarrar  as patas e a cauda, com barbante

Retire  a carcaça, depois de cozida no molho.

Cozinhar a lagosta  no molho court bouillon.

A quantidade de água é a mesma de vinho branco seco, não pode ser  mudada,  depois  junte a cebola , já espetados os cravos da Índia o maço de salsa, pimenta , a cenoura, o salsão, o alho poro, a folha de louro  a noz-moscada, a gengibre.

Cozinhar a lagosta no molho indicado acima , por 30 minutos.

Deixar esfria, no próprio molho. Depois retire a carcaça

Recheio da Lagosta:

3 gemas cozidas

3 miolos grandes de alface repolhuda

l xícara (chá) de azeitonas verdes picadas

l xícara de (chá) de salsa picada

½ xícara de (chá) de cebolinha picada

l xícara de (chá) salsão picado bem miudinho

l xícara de (chá) de picles  picado bem miudinho

1 xícara de (chá) de maionese, ou iogurte

l xícara de  (café) de azeite ou a gosto

l xícara de (café) de vinagre

l/2 pimenta dedo de moça sem sementes picadinha

1 colher de (sopa) de alcaparras

Acrescente a lagosta picada.

Modo de Preparar a Salada:

Para preparar a salada, junte 3  miolos de alface, cortadas bem fininhas.

As gemas cozidas e passada em peneira fina ou espremedor.

Junte azeitonas  picadas, picles picados, azeite, vinagre e pimenta, o salsão picado, a salsa e a cebolinha

3 colheres de molho de maionese ou iogurte

Coloque o recheio na carcaça da lagosta.

Para Servir:

Arrume  a lagosta no centro de uma travessa, e em volta alface picadinha, cenoura ralada no aparelhinho própria, para ficar fios compridos. Veja abaixo.

Enfeitar com  tomates cereja e folhas de hortelã, e azeitonas pretas grandes cortadas ao meio.

Observação:

O aparelho para cortar cenoura em fios é vendido em mercado feiras livres, sacolão e outros.

Arrume  a lagosta no centro de uma travessa, e em volta alface picadinha, cenoura ralada no aparelhinho própria, para ficar fios compridos. Veja abaixo.

Enfeitar com  tomates cereja e folhas de hortelã, e azeitonas pretas grandes cortadas ao meio.

Observação:

O aparelho para cortar cenoura em fios é vendido em mercado feiras livres, sacolão e outros.

Artichoke and Antepasto Wallpaper - Judaic II Options

Artichoke and Antepasto Wallpaper - Judaic II Options

Ingredients:

10 - canned artichoke backgrounds - can use the fresh artichoke cooking, with water and lemon juice

Put on top, before baking
½ cup of cold water
½ lemon taiti

Filling:

300 grs. raw beef, ground twice

Spices:

1 large grated onion
1 whole large egg
3 tablespoons corn oil
3 tablespoons of pinholes, or cashew nut or chestnut of your choice
2 tablespoons chopped parsley
1 tablespoon pepper sauce
1 pinch of nutmeg (optional)
1 pinch of cinnamon powder


Way of preparing:

Sauté the onion in the oil until wilted, add the salt and the pinholes until golden. Book it.

Put the meat in a bowl, beat the beaten egg, nutmeg, cinnamon powder, parsley, pepper and sauté the pan already cold.

Mix all ingredients well, make 10 balls of the same size.
Place a ball of meat on top of each artichoke bottom.
Roof:
Arrange the artichokes in a refractory, pour half a cup of water with the lemon.

Bake in a medium oven at 180 º C until browned.

Do not cover refractory with paper or lid, which will add much water, making it difficult to cook.

Note:

A half cup of water and lemon, not to oxidize the artichoke.

Antonieta's Artichoke Antepasto:

If you want to use fresh artichokes
Cut the stalk, if tender it may peel and cook along with the artichokes.
Cook the fresh artichokes with water and lemon to not rust.
To know if this cooked, pull the petal, drop it easily is cooked.

Make a Vinaigrette Sauce

1 cup extra virgin olive oil
½ cup wine vinegar or balsamic vinegar
1 cup chopped onion
1 cup of tea with parsley
½ cup chopped green onion
1 cup (tea) ripe tomato cut into cubes without skins and without seeds.
½ cup (tea) red bell pepper without seeds cut and cubes (optional).
If you like you can take the skin out of the pepper.) (Optional)
Put the bell pepper into a fork to bring the mouth of the fire, go turning until it is all burned, Wash under the tap to remove the burned skin, cut into small pieces.

How to Eat the Petals:

Remove the artichoke from the water, drain, place in the middle of the shallow dish.
Pull holding with the thinnest part, pass the vinaigrette sauce, turn the thickest part and scrape with the lower teeth.
As you remove the petals, the leaves become thinner and white begins to appear hairs of the artichoke.
Remove by pulling slowly so as not to break the heart of the artichoke.
You can eat the heart of the artichoke seasoning with the vinegar sauce.
Note:
Artichoke harvest is from  Brasil August to November.

Chicken or Chicken with Salt Crust (Salt Bed) + Photo

Ingredients:
1 whole chicken of good size
50 grs. put butter only after roasting with
1 tablespoon of hot paprika
½ cup of tea or oil
2 tablespoons butter
Other Ingredients:
2 to 3 kilos of coarse salt, that is, 1.5 kilos of salt, for each pound of meat
2 egg whites beaten in snow. (For each pound of salt) mix with the coarse salt

Optional Ingredient:
1 large onion
20 to 30 cloves, prick the onion
Note:
"Not to temper the chicken with any seasoning."
The onion with the spiked cloves is to put inside the chicken, it is optional.
Way of preparing:
Wash well the chicken dry thoroughly with paper towel, pass oil on top throughout the chicken (not olive oil).
Line the bottom of a high baking dish with aluminum foil, cover with a thin layer of thick salt mixture, with the whites.
Put the chicken without seasoning, cover with the salt mixture with the egg whites a thick layer.

Bring the chicken to the baking oven, 180 º C until you get a hard crust of salt.
Before serving break the salt crust with kitchen hammer.
Remove all crust, put butter mixed with sweet paprika, spread over the breast of the bird, take to the oven, for a few minutes to blush.
Serve with mashed potatoes or pasta, and a salad of several green leaves.
Arugula, alligator, watercress, lettuce, chicory, endive and cherry tomatoes.
Notice:
With the same recipe above can make with other bird, fish, beef, pork, kid, lamb, among others ..
This method the chicken gets tasty and other meats too.

For Beginner French Pasta + Chef's Secret Chocolate Bomb For Beginner French Pasta + Chef's Secret

For Beginner French Pasta + Chef's Secret
Chocolate Bomb For Beginner French Pasta + Chef's Secret
Chocolate Bomb For Sale - II Options
Eclair Mass - (French) For Carolinas or Chocolate Pumps, step by step ..
Ingredients:
200 grs. of wheat flour
200 ml of cold water
130 grs. margarine or butter
5 to 6 fresh eggs (does not serve old egg)
Way of preparing:
Put the water and butter in a medium pan.
Bring to the boil until melted.
Drizzle the wheat flour all at once, mix quickly until a homogeneous mass.
If you have no practice, do this procedure out of the fire.

Cook the dough for 5 'to 10' minutes stirring always very fast with a high wire spoon.
As soon as the dough has cooked, put the hot batter in the mixer beating non-stop.
Add the eggs one at a time, until the point of thick wire is reached, without dropping from the beater
Turn off the mixer and lift the beater and at the end of the mixer a thick wire will remain without falling.
Chef's Secret:
This is the great SECRET that no one passes that is the right spot of the mass.

Put the dough in the confectionery bag, with large smooth beak, to make the pumps, or the carolinas use large cherry beak.
Grease slightly with oil.
Make the carolines balls one away from the other, it grows a lot.
To make the chocolate bombs the measure is 8 to 10 inches put in the form one well away from the other, grows a lot.
Bake in preheated oven 200 ° C for about 25 minutes, it is lightly colored, otherwise it burns.

"YOU CAN NOT OPEN THE OVEN, WHILE YOU ARE BAKING" That the mass wilts, that is, you lose the mass.
Allow to cool to fry.
Miscellaneous Stuffings
1 - Sweet milk
2 - Milk with melted chocolate
3 - Vanilla cream
4 - Vanilla cream with cream and white chocolate
       melted.
5 - Chantilly
Roof:
I Option:
Noble chocolate for melted coating, tune with a little oil.
II Option:
Industrialized fondant melted with a little water
 If you like you can mix melted white chocolate in the fondant.
Note:
The dulce de leche is made with condensed milk.
The mass of bombs or carolinas look better by putting butter.

Pasta With Beginner Sauce + Photo Pasta with Meat Sauce and Dry Mushroom

Pasta With Beginner Sauce + Photo
Pasta with Meat Sauce and Dry Mushroom

Ingredients
500 grs. of pasta (long) Linguine
50 or 100 grs. of grated Parmesan cheese
For the Gravy:
300 grs. duck or the meat of your choice
1 liter of homemade tomato sauce, or 350 grs. of industrialized sauce, dilute with one liter of water
2 large chopped onions
1 handful of dry mushroom (glass) See below for instructions
1 piece of cinnamon stick or 1 teaspoon of cinnamon powder
1 tablespoon dried oregano (optional)
1 tablespoon salt
1 tablespoon of sugar or a carrot
whole medium, or 1 teaspoon of baking soda;
Beware, do not use baking soda in pressure cooker, foam too much and you risk accident.

How to prepare the sauce:
In a large pan fry the onion with the chopped mushrooms, then add the meat let fry, for 15 minutes.
Put the homemade sauce and the water from the mushroom sauce, leave to cook for 40 minutes adding more water until necessary a thick sauce, well cooked, remove the cinnamon stick and add the oregano.
How to cook the pasta
Put a cauldron 5 liters of water, with a tablespoon of oil., Do not put salt.
As soon as you boil, pour the pasta, fiddle with a fork with long handle.
Leave to cook according to the instructions on the package, or to your liking.
How to Serve:
Serve hot hot.
Put the pasta in a deep dish, a sauce shell and grated cheese,
Do not forget to put a shallow dish underneath
How to Prepare the Mushroom Dry:
Put the dried mushroom in a bowl the day before, cover with plenty of water.
The next day the coar, (do not throw the water out) Book.
Do not put too much dry mushroom, which is very strong.

Cod Pie - Massa Magra _ II Options

Cod Pie - Massa Magra _ II Options
Cod pie with palmito and curd
Ingredients:
I - Option:
Ingredients of lean mass:
20 tablespoons (soup) wheat flour
2 cups (tea) of cow's milk
4 eggs - light snow
2 tablespoons (dessert) of chemical baking powder
1 teaspoon of salt

How to prepare Lean Mass
Beat the egg whites, add the egg yolks, mix well, then the milk, alternating with the wheat flour the salt, finally add the chemical baking powder.
Form greased and sprinkled with wheat flour.
Pour half of the dough, place the filling and over the other half of the dough.
Oven 180 ° C for 30 'to 40' minutes, or until golden brown

II- Commercial Rotary Mass:
½ kilo of frozen sifted wheat flour
(it's really cold).
250 grs. of lard, or frozen margarine
2 whole frozen eggs
2 tablespoons cold water
1 tablespoon (dessert) of chemical baking powder
How to Prepare II - Rotten Mass:
Put the ingredients of the dough in a medium bowl, mix with the tips of the fingers, until a soft polenta.
"Do not soak the dough as it gets jammed", becomes heavy and hard discard.
* If your hand is too hot, wash in cold water, dry. * Let the dough rest 30 'minutes inside the refrigerator covered with a clean cloth or film paper.

Open the very thin dough in the palm of the hand and join the pieces, "it is a patchwork quilt", or between two plastics with the aid of a roller.
With the dough lining a large round shape of 25 centimeters in circumference, with removable bottom.
If you prefer, use smaller jagged shapes, or pie or pie forms.
Then place the stuffing cold, and over the curd.
I - Filling:
350 grs. cod in small flakes
½ cup (tea) minced green olives
1 large onion, grated or minced
1 glass of 500 grs. palmito, drained, washed and chopped.
2 large mature tomatoes, skinless and seeded, chopped
1 red bell pepper without seeds and without white veins (optional)
1 yellow bell pepper without seeds and without white ribs (optional)
1 tablespoon margarine, or corn oil
1 tablespoon of turmeric or paprika (optional)
2 tablespoons of parsley with the chopped stem (put after the filling ready).
2 tablespoons chopped onion (optional)
2 tablespoons chopped green olives
1paced grated ginger (optional)
½ young unpeeled finger pepper or pepper sauce to taste, or can exchange for another pepper
50 grs. of grated parmesan cheese (optional)
Other Ingredients of Filling is optional:
1 glass of creamy or
200grs. of mashed potatoes, or mandioquinha
Filling supplement:
Put a thin layer of mashed potatoes, or mandioquinha, or curd cheese (optional).
Above it cover with the very fine mass, to drill (hole) in the center to leave the air.
Recheio II:
500 grs. salted cod
250 grs. of palm hearts or mushrooms, artichokes background, canned asparagus drained and washed and chopped.
You can put a can of cooked corn drained and washed
1 cup chopped onion
1 cup peeled and seeded tomatoes without mincemeat
1 cup diced parsley
½ cup of chives
½ cup (tea) green olives, finely chopped or to taste
2 tablespoons olive oil (oil)


1 pinch of white pepper or the pepper of your taste
Way of preparing:
Sauté onion, tomato, in the oil add the cod, desalgado the palmito or mushrooms, olives and the rest of the ingredients.
For the filling with heart of palm, you can add shrimp, crab, and others.
How to prepare the filling:
To line with the mass, the bottom and the sides of an antiadhesive form with removable bottom with the rotten mass, very fininha.
Only the bottom make a little thicker not to leak
Place the stuffing cold, and over the curd, or mashed potatoes.
Make the lid of the pie with the same mass, brush over beaten egg or yolk with a tablespoon of water
Bring the pie to roast, preheated oven 180º C minutes or until blush. Pay attention to the size of your pie when bigger, longer to bake.
Smaller pies take less time to bake.
Be careful not to let it burn.
Note:
Put the cod of sauce the day before for 12 hours, changing the water every 2 times.
Then drain and rinse under running water.
Not to cook the cod, before braising.
Important warning:
When using tinned glass or cans of vegetable, drain, then wash.
Never use liquid from packaging that contains preservatives and dyes.

White Brazilian Cocada and Other Industrial Chef's Secret

White Brazilian Cocada and Other Industrial
Chef's Secret

Cocada Branca Baiana of the State of Bahia
I Option:

Ingredients:

2 pounds of fresh coconut grated on the hour in the thick or thin drain.
2 pounds of refined sugar
½ liter of cold water
1 cup (tea) corn glucose
2 large cinnamon sticks, remove after ready
2 ginger slices Optional

Way of preparing:

Put the grated coconut, the sugar, the water, the cinnamon stick and the ginger, in a large pot or pan, mix well.
Bring to low heat, stirring constantly until all the water has dried.
Let the baking pan cool and place the glucose, mix well.
Let it rest for 10 to 15 minutes, in a cool place.
Remove the cinnamon sticks and the ginger slices, mold them with a spoon or a cake spoon, or in aluminum or plastic cups.
After the cocadas ready put to dry for 12 hours, on paper of butter.
Store and store inside a display cabinet or in a cool place.
Do not put in the refrigerator, which hardens and dries a lot and sometimes gets luscious.

Chef's Secret:
Corn glucose is to give alloy and sheen, or true coconut point.

II Option:
Burned Sugar Coconut

Make the same as the previous recipe, with the difference that burns the sugar, before making the cocada, being careful not to burn the sugar that gets bitter.

III Option:
White Coconut With Coconut Shell


Make the true white coconut the same, the difference is that it grazes the coconut without removing the bark
IV Option:
C o c a d e M a r r o m

Make the same white coconut recipe, except that you change the refined sugar to brown sugar


N o t a:
 
The recipe for cocada baiana is the true cocada Industrial
V Option:
Coconut Coconut With Passion Fruit

Ingredients:

3. cups freshly grated coconut (tea)
3. cups of sugar
2.x cups of juice Concentrated passion fruit Natural
1 cup cold water (tea)
1 tablespoon full of glucose

Ingredients Optional:

1 cup ground (tea) walnuts
½ cup of raisins

Way of preparing:

Put in a pan the sugar the fresh coconut grated the juice of passion fruit, cold water and glucose.
Bring to medium heat stirring constantly for 30'40 'minutes or until dry.
Add the ground walnuts and raisins, before cooling.
Let it cool, then make a roll as if it were a round or long cut gnocchi.
To sell small or large polka dots or 2 centimeters long, or mold to your liking.
Place in paper cups, or in silver or golden moldings, with a plastic lace washcloth.
Can do with other flavors such as purple potato, pineapple among others.

Traditional Pancake with Vegetable II Fillings

Traditional Pancake with Vegetable II Fillings
Traditional Pancake with Spinach and Ricotta + White Sauce
Ingredients:
I - Mass:
2 cups (s) of sifted wheat flour
2 cups (tea) cold milk
1 cup cooked spinach, squeezed, or
1 tablespoon of Flour (powder) of spinach, or carrot or beet See below.
2 tablespoons (soup) corn oil
1 teaspoon of salt
3 large whole eggs

I Filling:
300 grs. of raw ground meat
1 onion
1 cup pea or cooked carrot
½ cup finely chopped olives.
2 tablespoons chopped parsley
1 or 2 tomatoes skinless and seeded chopped
How to prepare the filling:
Sauté the meat with the onion, the tomato. Let cool add the other ingredients.
Serve with tomato sauce and grated cheese
II Spinach filling with Ricotta:

500 grs. of crushed fresh ricotta
4 tablespoons (s) can of sour cream
4 tablespoons of cooked spinach and sautéed with onion
1 cup unsweetened raisins (optional)
1 ½ teaspoon of salt
How to prepare the filling:
In a bowl put the ricotta then add all the other ingredients. Make a roll to put the filling in the ready-made pancakes.
How to Prepare Pancake Dough:
Beat the eggs, milk, oil, salt in the blender
Spinach cooked squeezed or spinach flour.
After well beaten add the wheat flour gradually,
And slowly, tap again.
The dough is almost liquid, but full-bodied.
Grease a frying pan with oil, remove excess oil with paper
towel.
Dump a ladle of pasta in a 20-inch skillet
to 22 centimeters.
Golden on both sides. Book
Put the pancake batter ready on one napkin and another covering
Grease the skillet again with oil and repeat the operation
until the whole dough is finished.
Use the pancake only after it has cooled, not to break
Fill the pancakes wrap as a rocambole.
You can fold the pancake into a rectangle.
* For party or special dinner, make bundles and tie with chives wet in the boiling water to be malleable and not break. *
Oven:
Serving Mode:
You can put the stuffed pancakes in the microwave and before serving sprinkle grated cheese, that is, without sauce.
The sauce is optional)
Place the stuffed pancakes in a
white sauce, or tomato sauce, sprinkle grated parmesan cheese on top.
You can heat the individual pancakes in the microwave
II option:
Bake at 180 ° C for gratin for 10 'to 15' minutes.
Homemade Tomato Sauce, see recipe on Blog.
II Option:
You can exchange the spinach for parsley with the raw stalk, carrot, zucchini or beet, two tablespoons of each ingredient.
You can use the powdered vegetable ingredients (dehydrated)
In the Municipal market has spinach, carrot, and beet
then add only more milk.

You can cook the spinach in the steam.
Note:
The pancake batter, when ready, can be frozen open, without filling, place each one inside a plastic bag, or between two plastic ones.
You can also freeze the stuffed with ground meat, without sauce.
Then thaw in the microwave.

You can put parsley in the sauce with chopped or zucchini squash grated in the thick drain.
White sauce:
Ingredients:
2 tablespoons (soup) well filled with butter or margarine
4 tablespoons of wheat flour
500 ml of cow's milk or long life
Other Ingredients:
2 cups (sour) cream with milk
1 teaspoon of salt
1 pinch grated nutmeg (optional)
Way of preparing:
Put in a pan the butter after it has dissolved add the flour mix well, leave on the fire until it cooks the flour.
Gradually add the cold milk, continue stirring to avoid becoming uncooked, until a thick, full-bodied cream.
If you do not have practice, mix the milk out of the fire.
After the white sauce is ready, add the non-frozen cream, mix well, finally the salt and the nutmeg, leave to cook for 3 'minutes. Book it.
Note:
Spinach powder can be found in any Municipal Market in your city, where you sell seasonings.
The amount is one tablespoon of the spinach flour.
If you will use raw ingredients they are two (2) tablespoons (soup).

Medallions With Wood Sauce + Tips Rectified

Medallions With Wood Sauce + Tips Rectified


Ingredients:


1 kilo of filet mignon, cut and five parts
5 slices bacon
½ cup corn oil, to fry


Spices:


2% of the weight of the meat of salt or 1 tablespoon of salt
1 pinch of pepper to taste

Wood Sauce With Mushrooms:


350 grs. preserved mushrooms, washed thinly sliced
1 cup tea broth
1 or ½ cup (tea) dry wine wine
2 tomatoes without seed skins, diced into cubes
1 tablespoon full of butter
1 teaspoon full of cornstarch, dissolved in a little water


How to Prepare: the Medallions:

Cut the fillet by the width, in five equal parts.
There are 5 round medallions.
Around each, place a slice of bacon, hold it with a toothpick, to keep it in place.
Fry the medallions in the hot oil. Book


How to Prepare the Sauce Wood:

To fry the onion in the butter, to add the chopped tomatoes, the broth of meat leave in the fire, until reduce in the half, to join the sliced ​​mushrooms, the wine wood dried, later it swells broth with diluted maisena in some water.
Place the medallions on a large platter side by side, pouring the hot sauce over the top.
Tips:
If you want you can spread overhead capers.
Serve with individually shaped white rice in a small bowl, green salad at will:
Arugula, endive, almeirão, lettuce, chicory and cherry tomatoes.
Tear the leaves or chop very small.
Decoration:
To decorate each dish, serve with a small raw apple dug, stuffed with applesauce
If you prefer to change the apple per sleeve ear.

Veal or Miocolo with Avocado Sauce and Grape

Veal or Miocolo with Avocado Sauce and Grape

Ingredients:


1 piece of veal rump

Spices:

3 cups grated or chopped onion
1 cup fresh herbs: parsley, basil, sage, thyme, chives, mint and others to your liking
1 cup of balsamic vinegar
1 cup (tea) corn oil
1 cup dry white wine
1 tablespoon of mustard
1 tablespoon grated ginger (optional)
1 tablespoon of salt
1 whole young fingered pepper seeded without the ribs finely chopped
1 pinch of nutmeg
1 pinch of ground bay, or 1 bay leaf


Sauce:

1 small glass of cold water, or chicken broth without salt or
rasp of the baking dish
2 tablespoons brandy
2 tablespoons butter
200 grs. apricot (leave to soak for 2 hours)
2 cups unsweetened grapefruit Italy
1 cup of grated or finely chopped onion
1 cup finely chopped parsley (sprinkle after roasting)
2 tablespoons of wheat flour, or cornstarch

Garrison:

1 small clean celery, only the stems cut into strips 5 cm thin and cooked
300 grs. thinly sliced ​​carrots
300 grs. of small potatoes cooked without peel
200 grs. cooked or preserved small onion
200 grs. of palm heart cut into thin slices
3 red peppers cut into strips


Way of preparing:

Open the rump so that there is a large, blanket-like steak
Put the seasonings in the meat, let stand for 4 to 6 hours, covered with dishcloth or paper film, inside the refrigerator.
Before roasting, open the meat and top with pepper and onion and a whole raw whole carrot, tie with cotton string or garnish with barbecue stick. Strain the seasonings.
In a rectangular shape lined with aluminum foil place the meat covered with slices of bacon, pour over the cooked sauce.
Cover with aluminum foil.
Hot oven, after which put the meat lower the temperature of the oven to soft.
Leave to roast for about 2 hours, or until cooked, half an hour before removing from the oven, remove the foil, let it flush.
When baking check the meat every half hour.
After roasting remove the meat carefully, place in a refractory. Book it.
Put a glass of warm water on the baking sheet, bring to the heat until all the residue is gone, then strain into a fine sieve.
In a pan melt the butter, add the onion leave until wilting, add the brewed broth, when raise boil add the brandy
flambé, then add the apricots, the grape, thicken the sauce with cornstarch, correct the salt.
NOTICE:
If you have no practice do not flambar.

Serve the hot veal on a platter, with the sauce on top, sprinkle with chopped parsley and on the sides or in place the trim.
It comes with watercress salad with sliced ​​onions and red pepper strips.


Note:
If you do not find a calf, change it to the rump of a bull rump.

II Simple or Eggplant Sauce with Eggplants and Peppers

II Simple or Eggplant Sauce with Eggplants and Peppers

Ingredients:
I Option:
1 of medium eggplants in cubes or peeled strips.
3 tablespoons oil

Spices:

1 cup chopped or grated onion
1 garlic only white portion (optional)
1 or ½ finger pepper or pepper sauce (optional)
1 teaspoon of salt
1 teaspoon (tea grated fresh ginger (optional) see below

Other Ingredients:

6 seeded ripe tomatoes diced into cubes
2 stalks of chopped celery (optional)
1 cup (tea) parsley with chopped stem
½ cup chopped green onion (optional)
1 tablespoon oregano (optional)
1 tablespoon chopped mint, or basil (optional)
1 liter of homemade beef stock
2 to 4 red and yellow peppers chopped into small pieces with the skin.
1 cup chopped green olives

How to prepare: Eggplant:

Wash the eggplants well, cut into small cubes with or without peel, or thin strips without the peel. It looks best without peel.
Put in a bowl with salt or vinegar, soak for 15 minutes, to remove the bitter.
The above procedure is optional.
Pass the eggplants through the vegetable drier to remove all the water.
Wash and chop the onion, very small, cut the tomatoes the bell peppers into cubes.
Wash the green seasonings thoroughly, wipe with a napkin,
very little.

Take a large saucepan over the fire with the oil, sauté the onion with the tomatoes, add the eggplants sauté well, add the homemade beef stock.
After the eggplant is almost cooked, add the peppers in strips or cubes, leave on the fire until cooking.
Turn off the heat, add the green seasonings, oregano and the pepper, olives.

II Option:
Italian Homemade Tomato Sauce
Ingredients:
I - Step:
3 to 5 pounds of very ripe tomatoes
3 liters of cold water to beat the tomatoes
2 liters of hot water to finish cooking
1 teaspoon of (baking soda) to remove the acidity or
If you prefer to put 1 tablespoon of sugar
Yield: 1 pound concentrate
Tomato Sauce Ingredients:
II - Step:

½ cup of oil
1 or 2 pounds of grated onions, is to give consistency, (get thick), or to taste
1 or 2 thinly sliced ​​pork chopped garlic (optional)
3 celery stalks, finely chopped (optional)
2 tablespoons (dried) oregano, put after the sauce ready, (rub in the hands to release the aroma).
1 tablespoon of salt, or to taste without overdoing the salt
1 teaspoon or grated ginger (soup)
1 teaspoon ground coffee
1 cup of chopped parsley to put before serving the pasta, or any other dish
1 piece of cinnamon stick

Way of preparing:
Remove the stem and the tomato from the tomatoes, wash well, cut in 4 equal parts.
Then beat the tomatoes with a little water in the blender, beat by tapping in a deep sieve until the water is finished.
Put the tomato juice and sugar in a very high cauldron, add all the water.
Bring to a boil over high heat, bring to the boil, cook for 3 to 5 (three or five) hours, add more hot water if necessary until thick.
Once cooked, turns tomato paste becomes dark.
Allow to cool.
If you want you can pack with several plastic jars suitable for freezing, or use tuperware with lid, fill ¾ of the pots. Do not forget to leave a small space between the lid and the sauce.
How to prepare the homemade sauce:

In separate pan, fry in the oil the onion the leek, the celery
until wilted add (the homemade tomato paste) the condiments with the exception of oregano and chopped parsley, the cinnamon stick that puts at the end of the cooking.
Let it cook for another hour until it is a thick sauce.

Note:
If someone in the family has high blood pressure, do not put ginger.
Ginger alters the pressure

Oven Rice With Coverage Tips II Options

Oven Rice With Coverage Tips II Options

Economical Oven Rice Step by Step.
Ingredients:
2 cups fresh cooked rice

Corn cream:
Ingredients:
2 cups (tea) of cow's milk
2 to 3 tablespoons of cornstarch (cornstarch)
1 tablespoon butter or margarine
1 can drained corn washed, 1 pinch of salt

Other Ingredients:

½ cup (tea) parsley with chopped stem
3 light eggs in snow
1 teaspoon baking powder
2 tablespoons chopped spring onion
2 tablespoons grated cheese
2 tablespoons chopped onion
1 pinch of spicy paprika or turmeric salt to taste

Filling:

½ pound chicken breast cooked with tomato, onion, carrot, beef broth, then chopped or shredded sauté with seasonings
½ cup of curd (100 grs.)
How to prepare Corn Cream:

Beat the milk with the corn in the coar blender.
Discard the residue.
Put the corn stock in a pan, have the corn starch dissolved, add the butter, and salt.
Bring to the boil until creamy. Book it.

How to prepare the chicken:

Cook the chicken breast after mash, saute with onion and tomato, and seasoning to taste. Book it.
How to Prepare Oven Rice:
Put the cooked rice, the grated cheese, the beaten egg yolks, the egg whites, the parsley and the spring onion, the onion, the spicy paprika and the chemical baking powder in a medium bowl.
After thoroughly mixing all the ingredients, transfer to refractory, greased with oil.
Spread the sautéed chicken, over this the curd.
bring to the oven to heat.
Do not leave it too long to dry out.
Then place the corn cream on top, bring it back to the oven, leave until golden brown.
It accompanies cress salad with onion and tomato or bell pepper in slices.
If you want you can decorate with corn kernels is optional.
Note;
If you want you can put the ingredients below to render more the dish:
1 cup boiled carrots
1 cup frozen peas, or canned or peeled
1 cup of canned palm heart washed and chopped
II - Option:
You can replace the chicken with two cans of tuna drained.
Tips:
To Thaw the Pea:
Drizzle the frozen peas in the boiling water, so raise counts for 1 'minutes.
Drain and add ice water to stop cooking.
The above process calls bleaching.
Serves all frozen vegetables.

Arroz de Forno Com Cobertura + Dicas

Arroz de Forno Com Cobertura +II Opções Dicas II Opções

 Arroz de Forno Econômico Passo a Passo.

Ingredientes:
2 xícaras de (chá) de arroz cozido fresco

Creme de Milho:

Ingredientes:
2 xícaras de (chá) de leite de vaca
2 a 3 colheres de (sopa) de amido de milho (maisena)
1 colher de (sopa) de  manteiga ou margarina
1 lata de milho escorrido lavado, 1 pitada de sal

Outros Ingredientes:

½ xícara de (chá) de salsa com o caule picada
3 ovos claras em neve
1 colher de (chá) de fermento químico em pó
2 colheres de (sopa) de cebolinha cortada em rodelinhas
2 colheres de (sopa) de queijo ralado
2 colheres de (sopa) de cebola picadinha
1 pitada de páprica picante ou cúrcuma sal a gosto

Recheio:

½ quilo de peito de frango cozido com tomate, cebola, cenoura, caldo de carne, depois picado ou triturado refogar com temperos
½ copo de requeijão (100 grs.)

Modo de Preparar o Creme de Milho:

Bater o leite com o milho no liquidificador coar.
Descarte o resíduo.
Coloque o caldo do milho numa panela, já dissolvido o amido de milho, adicione a manteiga, e o sal.
Levar ao fogo até ficar um creme. Reserve.

Modo de Preparar o frango:

Cozinhe o peito de frango depois triture, refogue com cebola e tomate, e tempero a gosto. Reserve.
Modo de Preparar o Arroz de Forno:
Coloque numa tigela média o arroz cozido, o queijo ralado, as gemas batidas, as claras em neve, a salsa e a cebolinha, a cebola, a páprica picante e o fermento químico em pó .
Depois de bem misturados todos os ingredientes, passe para um refratário, untado com óleo.
Espalhe o frango refogado, por cima deste  o requeijão.
levar ao forno para aquecer.
Não deixar muito tempo que resseca.
Depois coloque por cima o creme de milho levar novamente ao forno, deixar até dourar.
Acompanha salada de agrião com cebola e tomate ou pimentão em rodelas.
Se quiser pode decorar por cima com grãos de milho é opcional.
Observação;
Se quiser pode colocar os ingredientes abaixo para render mais o prato:

1 xícara de cenoura cozida em cubinhos
1 xícara de ervilha congelada, ou em lata ou vagem
1 xícara de palmito em conserva escorrido lavado e picado
II – Opção:
Pode substituir o frango por duas latas de atum escorrido.
Dicas:
Para Descongelar a ervilha:
Despejar a ervilha congelada na água fervente, assim que levantou conte 1’ minutos.
Escorra e coloque água gelada para parar o cozimento.
O processo acima chama branqueamento.
Serve para todos os vegetais congelados.

Parte superior do formulário

1

C a r d a p p o o - A r r o z

C a r d a p p o o - A r r o z

Arabian rice - with lentils - fried onions, accompanies lettuce, tomatoes.
Armenian rice - rice with angel's noodles and chickpeas, almeirão
Rice Meat Dried and Shrimps - serve with lettuce, tomato, onion, palm heart.
Rice with various fruits - raisins, cashew nuts, ham, olives.
Rice with coconut and coconut milk - accompanies roasted or grilled fish.
Rice with lentils Fruits and vegetables - accompanies roasted and salted meat.
Rice with squid and tomato sauce - accompanied with grilled fish, salad.
 Rice with raisins and almonds - accompanies any roast, or grilled
Rice with raisins and mint, accompanies poultry, roasted pork or grilled.
Rice with raisins and chopped parsley - accompanies any roast duck, turkey
Rice with Pequi - Accompany chicken, duck, turkey baked in pieces.
Cuban rice - with eggs, fruit and raw salad - accompanies roasted meat.
Oven rice - with milk eggs, grated cheese, peas, various vegetables.
Simple Rice Restaurant - serves to accompany fish, meat, poultry
Moroccan rice - Snuba, almond, cashew, ground beef, gizzard, chicken breast.
Rice with curd - accompanies kibbe in the oven and watercress, lettuce, tomato.
Simple rice cooker pressure - accompanies any dish
Thai rice - cashew nuts, ham, eggs, pineapple, grated coconut, served inside the bark of pineapple.
Southern Tropeiro rice - dried meat, paio, sausage, fresh herbs.
Turkish rice with noodles Angel hair or rice noodles.
Arroz a Florentina - with squid, corn, carrots, peas, mushrooms, fish stock and grated cheese.
Brown rice - with bacon sour cream, egg - accompanies fried steak.
Venice rice - broccoli, bacon, ham, mozzarella, curd cheese;
Rice with raisins, walnuts, corn, green peas, parsley, mushrooms.
Oven rice with fish broth and scallops (mussels) roasted fish.
Risotto with Champignon - accompanied with roasted chicken, salad.
Risotto with chicken thighs - accompanies salad with cooked and raw vegetables.
Risotto with pine nuts and raisins - accompanied with roasted meat and vegetables, lettuce.
Risotto of Spain - chicken, vegetables, sausage, loin, rib, paio, rib and tail.
Shrimp and lobster risotto - accompanies fish or roast chicken, salad
Crab Risotto with fried or roasted fish, tomato salad, lettuce.
Risotto of dried meat and sausage - accompanied with salad of watercress, escarole, etc.
Risotto of rabbit with tomato sauce - accompanies arugula, peppers
Chicken Risotto with vegetables from Tuninha - lettuce, tomato, heart of palm.
Chicken risotto with tomatoes, onion, peas, carrots and salad to taste
Risotto with mushroom and grated cheese - accompanying salad
 Risotto with pequi, chicken, tomato, onion accompanies chopped onion.
Risotto with lupine - accompanied with roasted chicken, chopped cabbage salad.
Risotto with vògole with tomato sauce - accompanies roasted fish