Two Menu one ofRice and another of Zuccgini

Two Menu one of Rice and another of Zucchini


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 roasted duck, turkey
Rice with Pequi - Accompany chicken, duck, turkey baked in pieces.
Cuban rice - with eggs, fruit and raw salad - accompanies roasted meat.
Rice oven - with milk eggs, grated cheese, peas, various vegetables.
Simple Rice of Restaurant - serves to accompany fish, meat, poultry
Moroccan rice - Snuba, almond, cashew, shredded cooked chicken, or ground ground beef, gizzard,
Rice with curd - accompanies kibbe in the oven and watercress, lettuce, tomato.
Simple rice cooker pressure - accompanies any dish
Tailândez rice - cashew nuts, ham, eggs, pineapple, grated coconut milk, and pineapple in chopped drained syrup served inside the peel of pineapple.or in the platter.
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, watercress red pepper and yellow chopped into thin slices.
Chicken Risotto with vegetables from Tuninha -company lettuce, tomato, heart of palm.
Chicken risotto with tomatoes, onion, peas, carrots and green salad to taste
Risotto with walnut fungi and grated cheese - accompanied with green salad
Risotto with pequi, chicken, tomato, onion accompanies chopped onion.
Risotto with lupine - accompanied with roasted chicken, chopped cabbage salad.
Risotto with vongole with tomato sauce - accompanies roasted fish

Zucchini Menu

Zucchini cooked in slices with white sauce, sprinkled with grated cheese.
Zucchini cooked in slices with tomato sauce and grated cheese.
Zucchini grated in the thick drain, braised with a drop of oil, onion, then ready, chopped parsley.
Sliced ​​zucchini breaded in fried wheat flour and tomato sauce.
Zucchini lasagna with tomato sauce, braised ground beef, cover with ham and mozzarella.
Zucchini cooked in slices seasoned with olive oil, vinegar, salt, chopped parsley.
Sliced ​​zucchini breaded with pancake batter.
Grated zucchini cake with eggs, flour, milk, baking powder.
Salad of zucchini cooked in slices, with onion chopped room.
Zucchini souffle grated with grated cheese.
Salted zucchini cake with eggs, flour, baking onion, parsley.
Couscous of zucchini, chopped or grated thick, with sardines, peppers etc.
Blender zucchini pie with tuna, pea, onion, tomato.
Rotten pasta with stuffed zucchini, ground meat and seasonings.
Rotten dough pie or blender with zucchini and chicken. Or zucchini and cod, zucchini and tuna, or zucchini, ham and mozzarella.
Zucchini in pieces braised with ground beef and seasonings to taste.
Zucchini in cubes with carrots, pods, cabbage, potatoes, tomatoes.
Stuffed whole squash with braised ground beef with seasonings.
Cutted zucchini stuffed with ground beef and seasonings.
Zucchini soup with, broth, onion, tomato.
Pancake with minced zucchini, eggs, flour grated cheese and a dash of baking powder.

Ricotta Paté With V Variations

Ricotta Paté With V Variations
Ingredients:


1 cup chopped ricotta
½ cup warm milk (tea)
2 tablespoons extra virgin olive oil
1 teaspoon of salt
1 teaspoon of each fresh herbs, or to taste
oregano, mint, basil, parsley and others of your taste
1 pinch of nutmeg
1 pinch of grated ginger

Patê II:
See below the instructions
1 cup of dried tomatoes or
1 cup of black (green) olives without the pits

Pest III:

1 can of tuna water and salt drained

Pest IV:

1 cup of smoked or processed smoked chicken

Pâté V:

1 cup of cooked and shredded cod.

Way of preparing:

Beat the hot milk with the ricotta in the blender, leave to cool a little, add the rest of the ingredients, beat again.
Put in glass pots with screw cap.

Note:

Ricotta pâté can make several variations by adding ingredients II, III, IV, and V.
If you use the other options, suspend the herbs, put only parsley or mint.
Serve with toast or cracker.

Green com Mouse Mouse + Chef Secret + Photos

Green Corn Mouse Mouse + Chef Secret + Photo
See below for curiosity

Ingredients:
4 ears of green corn
800 ml of cow's milk
2 sachets or two tablespoons (2 tablespoons) gelatin, colorless without flavor
½ cup of tea + one tablespoon of powdered sweetener suitable for oven and stove
1 box of cream (optional)
Way of preparing:
Remove the straw from the spigots, wash under running water.
Put each spigot on top of the kitchen board and cut the beans with a small knife.
Then scrape the entire spike to remove all the starch.
Beat the corn with the milk in the blender then strain it into a fine sieve.
Put the mixture of the coarse blender plus the sweetener powder, bring to the fire until it begins to thicken.
Allow to cool until blended.
Wet the gelatin with 10 tablespoons of cold water, then dissolve in the microwave for 30 to 30 seconds (pay attention "no" is minute) is seconds.
Chef's Secret
The gelatin has to be hot to incorporate in the dough.
Put the "hot gelatin" in the saucepan still warm, mix well with the (light whisk).
Wet a fluted shape with water, turn to remove excess.
Put the dough in shape, take the refrigerator for 12 hours, or until firm.
note:
The corn mouse takes longer to harden.
If you like you can put in cups or small pots of 90 grs. with lid, store in the refrigerator.
Note:
You can exchange the 4 ears of green corn for 2 to 3 cans of washed drained corn.
Make the same as the previous revenue.
If you want you can make sweet by putting condensed milk in the batter, or sugar
 CURIOSITY:
Gelatine is used to strengthen the nails, hair, wrinkles and peelings of the arms and other part of the body, ie gelatine strengthens the body.
You should eat the gelatine every day. Not to get old.


With the bagasse of corn make sweet or salty cookies

Greek Rice :and Oven Rice with Vegetable II options + Photo

Greek Rice: and Oven Rice with Vegetables II Options

Ingredients:
I Option:
Arroz a Grega Photo:

2 cups (tea) washed rice
4 cups (tea) boiling water

Spices:

1 cup of grated onion
1 cup chopped parsley
3 tablespoons of oil, or butter
1 tablespoon of paprika or
½ tablespoon paprika and other half powdered paprika
2 tablespoons of broth, or salt to taste

Vegetables:

150 grs. peas, or chopped
2 bell peppers, one red and the other yellow cut into cubes
2 small carrots cut into cubes
1 can of cooked corn drained and washed (optional)

Way of preparing:

Wash the rice well under running water.

Then 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.
Put the newspaper wrapped pan into the oven.
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 all the ingredients and add warm water.
II Option
Oven Rice With Vegetables:

Ingredients:
3 cups cooked (tea) rice
Filling:
100 grs. frozen peas, or
100 grs. boiled beans
1 cup diced carrot "al dente"
1 cup chopped canned heart of palm
1 cup (sour) parsley with chopped stem
1 cup canned corn, washed and drained
1 cup diced red bell pepper
1 cup chopped green olives
150 grs. of minced or crushed ham
150 grs. of chopped or crushed cooked chicken
Roof:
3 large eggs beaten together
1 cup of grated Parmesan cheese
1 can of sour cream without the whey.
How to Prepare for Coverage:
Beat the eggs, add the cheese and last the cream without the whey, mix well.
How to Cook the Frozen Peas:
Pour the frozen peas into the boiling water, once they boil again, count 1 minute.
Then drain the peas and pour cold water to stop the cooking.Reserve.
How to Prepare Oven Rice:

In a large bowl put the cooked rice, add all the ingredients of the filling, mix well.
Place the rice with the filling in a rectangular refractory.
Over the top.
With the help of a fork, sauté in several places on the rice so that a little of the cover enters the rice, before roasting.
Preheated oven 180 ° C.
Serve hot hot.

Accompany a salad of various vegetables:

Watercress, lettuce, almeirão, arugula, endive and others and tomatoes in thin slices.

Variations:
You can put together with the rice lightly cooked cabbage.
In place of the chicken or the ham can put sausage in cooked slices and then fry.
Boiled eggs, or scrambled eggs.
Note:
You can use only leftover rice from the day before.
You can not use old rice that spoils the dish and loses all the ingredients of the filling. Do not skimp.
Care and much attention in detail above.

Manga Mouse with Oange + Photo sweet and Diet ii options

Manga Mouse with Orange + Photo Sweet and Diet II options

Sweet or Diet
Ingredients:
I Option:
Candy.
Mango Mouse With Orange Juice:
2 large sleeves chopped well kid
3 pear oranges (juice only)
1 can of condensed milk or
1 cup of sugar
2 sachets or two tablespoons of powdered gelatin
10 tablespoons water to moisten the gelatin
1 cup of cold water to dissolve the gelatin in a water bath or microwave.
In the microwave is every 30 seconds.
1 carton of sour cream
1 pinch of salt
Way of preparing:
Wash the peeling mangoes, cut into small pieces.
Place the mango in the blender with the orange juice, beat for 3 'to 5' minutes.
Then add the sour cream and the condensed milk
Beat until thickened, if necessary add a little more water.
Wet the gelatin with 10 tablespoons of cold water, then dissolve with a cup of cold water.
Put in a wet fluffy shape.
Bring to ice for 4 to 6 hours.
Decorate:
With orange slices cut fine finely cut in half.
II Option
Diet:
Mouse and Mango With Orange Diet:
1 bowl bottom of mango (sleeve of your choice) chopped
3 large oranges only sucked juice
1 carton of sour cream
1 can of condensed milk diet or
½ teaspoon of powdered sweetener suitable for oven and stove.
"The sweetener is by volume not by weight".
2 sachets of colorless gelatin powder without flavor of 12 grs. Each. Total 24 grs.
Hydrate the gelatin with 10 tablespoons of cold water, then dissolve with 1 cup of cold water, in a water bath or microwave.
In the microwave it is every 30 seconds.
Place the "hot gelatin" in the blender mixture, beat for 5 '8' minutes until a homogeneous dough forms.
Way of preparing:
Beat the mango with the orange juice.
Then add the sour cream to the powdered sweetener or (condensed milk diet).
After well beaten add the dissolved gelatin and "very hot", beat for 5 'to 8' minutes until well blended
Wet a fluted form with cold water, turn to remove excess,
Dump the mouse into the shape, take to chill for approximately 4 to 6 hours, or until firm.
Unmold place on a cake plate, or serve in bowls.

Condensed Milk Diet:
1 cup of milk powder
½ cup (tea) of powder sweetener suitable for oven and stove.
½ cup of boiling water
1 tablespoon light margarine
Way of preparing:
Beat all the ingredients in the blender for 5 minutes.
Use the next day.
Store in refrigerator.

Strawberry Yogurt - With chef's Secret

Strawberry Yogurt - With Chef's Secret
Home Yogurt II - Options

Recipe step by step for beginners or professional in the area of ​​cooking

Ingredients
I Option:
Strawberry Diet Yogurt
1 liter of yogurt see below how to make
1 ½ can condensed milk diet see below
1 box of sour cream. (optional) ..
1 box of diet strawberry jelly, dissolved only with 250ml of boiling water
note:
If you add the cream, do not forget to reduce the water of the gelatin to 180 ml of boiling water.
Other Ingredients.
300 to 500 grs. of medium strawberries cut into 4 pieces or thin slices.
Way of preparing:
Beat in the blender half of the yogurt with the condensed milk diet until well blended.
Chef's Secret:
The gelatin should be placed "hot" in the blender mixture.
Reason: If you do not put the "hot gelatine" it does not incorporate in the mass, it is separated from the mixture.
Add dissolved and "hot" gelatin, whisk again for 5 'to 8 minutes.
Then pour into 90 ml plastic cups or bowls with lid.
Put the strawberries in the middle of the yogurt dough.
Take the refrigerator for 4 to 6 hours.
Recapping
If you want you can put 1 carton of sour cream together with the other ingredients.
If you add the cream, do not forget to reduce the water of the gelatin to 180 ml of boiling water.
If you do not put strawberry in the dough, put only 1 strawberry
in each pot, or bowls.
If you want you can beat half of the strawberries in the yogurt mixture with the condensed milk Diet
Condensed Milk Diet
1 cup (tea) milk powder
½ cup of boiling water
½ cup (tea powder sweetener suitable for oven and stove
1 tablespoon light margarine
Way of preparing:
Beat all the ingredients in the blender for 5 '8' minutes.
Use the condensed milk diet, the next day it gets better.
II - Option:
Homemade yogurt:
3 liters of natural cow's milk A or B
"Do not serve canned milk"
1 glass of 200 grs. whole natural yogurt
6 tablespoons (soup) well filled with whole milk powder
Way of preparing:
Boil the milk, let it simmer, that is, until the temperature
of 46 ° C.
The temperature has to be exact neither too hot nor too cold.
It's a little warmer than a bottle.
If you do not know the right temperature, have a cup of milk place your well-fingered index finger under the nail, count
up to 18 (eighteen) if the heat is at the right temperature.
Then throw the milk out of the cup so it does not contaminate the rest of the milk.
Which is very dangerous.
If it is very hot, wait a little and if it has cooled, take it to the fire for a few minutes, until it reaches the right temperature.
If the milk is very hot, burn the base (yogurt)
Put a little milk at temperature 46 ° C in the blender with the milk powder, beat enough until the milk powder is well
dissolved.
Then place the yogurt and beat again for a few minutes.
Put the blender mixture in the pan with the rest of the warm milk.

Mix well with the stream (wire whisk).
After mixing thoroughly, transfer to 2 medium-sized turbochargers with a white cap.
Tuperware is a thick plastic canister.
Place each pot wrapped in a thick plastic bag.
Cover with blanket. Leave it in a place where no one stirs.
It's best to make the night.
It looks like fresh cheese, that is, if you put the right ingredients.
Note:
If you want you can exchange the box of diet strawberry jelly for 2 tablespoons of colorless gelatin without taste, soak with 10 tablespoons of cold water.
Dissolve the gelatin with one (1) cup of cold water. Take to the microwave for 30 seconds (not a minute) or in a water bath.
If it is made with colorless gelatin, beat 300 grams. of fresh strawberry add with the other ingredients.
You can also substitute for 1 cup of (tea) strawberry jelly diet.
If it is to put the jelly has to put the cream, or decrease the condensed milk to not get too sweet.

Fish and Vegetable Noodies III options

Fish and Vegetable Noodles III Options
For Sunday, make the III Option

Ingredients
300 to 500 grs. of noodles longuine
I Option:
Other Ingredients:
2 courses of broccoli Ninja (3 large ninja broccoli head) cooked and sauteed with olive oil and garlic See below
4 skinless, seedless tomatoes cut into cubes.
4 cans of sardines in the oil (two sardines for each dish)
Some green olives and other rock
1 cup chopped heart of palm or pickled mushrooms, drained, washed and chopped See below
½ cup (tea) chopped parsley,
2 tablespoons) chives, white part to taste
6 boiled eggs (one whole cut in half for each person)

How to Prepare Broccoli:

Cut and clean the broccoli, do not need to remove the skin, that is, if you prefer remove
Cut the vessels from the broccoli, pour into the boiling water, leave on the fire until "AL dente"
Then pour cold water to stop cooking.
In a large saucepan, add the olive oil and the sliced ​​garlic, sauté for a few minutes. Reserve

How to prepare the pasta:
 Put the cooking noodles in a cauldron. The amount of water is for every 100 grams, of pasta go a quart of water and a strand of oil.
Cook according to manufacturer, ie
"To the tooth".
If you do not have the proper pan to cook dough.
Once cooked put in the rack,
To serve:
Put the pasta in the dish with a pinch of salt, the sardines in small pieces.
On top of the dish (the oil of the sardine can), the spinach braised.
Decorate with an egg for each person and olives to taste and tomato.
Top salsa and chives to taste.
Note:
It does not take grated cheese.
Palmetto and mushrooms canned, is to drain, wash to remove all additives, dyes and preservatives,

II Option:
Substitute canned sardines for canned tuna (4 cans)
III Option:
Big prawns with or without fried house.
Do not forget to clean the guts and wash well before frying.


Dessert:
Banana, Ginger, and Orange

Senior Dinig + Photos

Senior Dining + Photos
Chicken, Broccoli, Potato, Tomato and Mango

Chest of fried chicken
4 breasts of chickens beaten with meat beater
Salt and pepper to taste
1 dish background of sifted wheat flour,
To line with a transparent bag, not to dirty the dish (optional)
2 to 3 large eggs beaten
Frying oil
Way of preparing
 Beat the chicken breast if it is too thick, season it, let it sit for 30 minutes.
Pass the chicken breast on the wheat flour and then on the beaten eggs.
To fry in hot oil, to lower the fire so that it cooks inside.
Place on a serving tray lined with paper towel for degreasing.
If you need to put paper towel on top of each steak, before serving.
Remove the paper and serve with the other ingredients.
Accompany:
Baked potatoes, with salt and olive oil
Broccoli cooked and sautéed with garlic and olive oil
Tomato stuffed with cucumber salad.
Some olives with the pitted.
Chopped mango dessert.
 How to Cook the Broccoli Ninja:
Clean the purses, do not need to remove the skin;
Throw in the boiling water, leave for a few minutes until you are "al dente".
Drain ice water to stop cooking.
The above process calls bleaching.
Then sauté the broccoli with olive oil and garlic.
Mount the plate.

Decorated Streawberry Mouse + Phjoto

Decorated Strawberry Mouse + Photo

Ingredients :
4 boxes of strawberries, without the chopped stem
1 box of chopped strawberries to put before putting on the form. (optional)
1 box of sour cream, or can with whey
1 can of condensed milk
1 can of cow's milk (use the measure of condensed milk)
2 sachets of colorless gelatin without flavor of 12 grams each, or 24 grams.
Moisturize gelatin with 10 tablespoons cold water (5 tablespoons water)
1 cup of water to dissolve each gelatin
There are 2 (two cups of water)
note:
You can exchange one of the gelatines of 12 grams, for 3 whites pasteurized in firm snow

Way of preparing:

Beat in the blender the strawberries with cow's milk the cream, after well beaten add the condensed milk, beat again, until a homogeneous mixture.
Finally slowly and slowly place the "hot" gelatin until it is finished.
Leave to beat for 5 'to 8' minutes.
Hit stop, hit again, and so on until the minutes are over;

Moisturize the Gelatin Before You Begin the Mouse:

Hydrate the gelatin with cold water, leave it to stand for 15 minutes, then dissolve in a water bath.
When mixing the gelatin with the blender mixture, the gelatin has to be "very hot" to be able to incorporate into the mass.
Otherwise it separates from the other ingredients.
Lightly wet a form of fluted tupe, pour the mixture from the blender, already with the chopped strawberries.
Take the refrigerator for 6 hours, or until it hardens.
Decoration:
Unmold and garnish with chopped strawberries,

AVISO

IN THE PHOTO SOME SOUPS ARE VERY HARVESTED OR VERY GREEN

DO NOT STRANGLE FUBA'S SOUP HAS BEEN WARM!

REASON:

I COLLECTED A SWEET PAPER (COFFEE) SPOON,

MAY ALSO COLLECT OR COLOR.

ARE TEMPEROS DO BRASIL DOES WELL FOR HEALTH.



THE SOUP OF GREEN COLOR PLACES THE CAUCLE OF SALSA BEATED AND BROKEN.

Prato Tipico de Uberlândia Minas Gerais Braszil

Prato Típico de Uberlândia Minas Gerais Brazil
Farofão Mineiro de Uberlândia state Minas Gerais - Brazil + Tips

Decorating chili flower See below how to do.

Farofão Mineiro is a typical dish of the State of Minas Gerais
Ingredients:
2 large chickens in pieces, despise the feet, head.
2 pounds of overcoats
1 liter of water
1 bay leaf
2 tablespoons of broth (optional)
4 tomatoes without skins without seeds

Other Ingredients:

250 grs. chopped bacon
300 grs. lightly baked green peas
250 grs. of cooked carrots cut into cubes
1 can of green corn, drained, washed
5 bell peppers being one green, two yellow, two red, all seedless without the white veins chopped into squares
4 tomatoes without seed skins cut into cubes
1 cup of green olives without the pits
1 cup chopped black olives
1 cup chopped parsley
1 cup of grated or minced onion
½ cup chopped green onion
2 tablespoons minced fresh mint
1 fingerless seedless pepper minced or pepper sauce to taste
½ cup of tea
6 boiled eggs and chopped kids
1 large palmito glass drained, washed and chopped
2 bowl of cornmeal or
1 plate of cassava flour and other corn
or the same amount of salt cracker ground in the processor

Tips:
The white veins of the sweet pepper are indigestible, always remove.
How to Prepare the Chicken:

Put the chicken in the pan with the water of the laurel leaf and the broth of the tomatoes let cook until softening the meat, without decaying
Remove the chicken pieces from the pan and drain well, despise the broth, ie keep frozen for another occasion

If you want to enjoy the broth of the chicken to make a soup. Do not forget to remove the fat that is on top of the broth.

How to Prepare the Farofa:

In a large saucepan, fry the bacon with the oil, add the pieces of cooked chicken, two tomatoes, then the peppers, saute well.
Add, pea the corn, the green olives, the carrot mix well. , Add the two flours a little until it is a moist flour, finally add the chopped mint parsley and chives
If dry, add a little water or oil.
If it gets too wet add more corn and cassava flour equal parts.
Put the farofa in a shallow dish of clay and over the whole black olives without lumps, palm hearts, chopped eggs cut in four and chopped parsley and chopped mint
Decoration:
Garnish with chili flower of various colors, green, red, orange, yellow and eggplant

Chili Flower:

3 different colored peppers, green, red and yellow
How to Prepare the Embellishment:

Wash the bell peppers well, then cut into thin strips with the aid of scissors, starting from the bottom up, leaving 2 cm of the stem without cutting
Place the peppers upside down, that is, with the stem up inside a tall aluminum mug with ice water and plenty of ice, put inside the refrigerator for 2 hours
Remove all the water and rinse
Place one side of the other and round lettuce leaf, or one inside the other, being every three
Garnish one of the corners of the dish with the chilli flowers

Served with raw cabbage salad with onion rings, or braised cabbage

Zuppa "Zuppa de pollo" with verdure

Zuppa - "Zuppa di pollo" with verdure

If you consiglia di prendere the zuppa prima di andare to Carnevale.

ingredienti:
1 thick chicken, or 8 troppo cotto, senza pelli senza grassi with le ossa.
1 tazza di laughter (tè) lavato
Altri ingredienti:
2 carote medie pelate, tagliate a fette sottili.
4 pomodori grandi tagliati a dadini, senza pelle and senza semi.
2 gambi di sedano tagliati a fettine sottili, foglie non tritate. 1 aglio solo una porzione bianca tagliata a fette sottili
2 cipolle medie tritate,
4 spicchi d'aglio (se vecchi) senza briciole schiacciate or schiacciate.
1 branch of stecca di cannella (Opzionale)
½ cucchiaino (macinato) alloro
2 foglie di alloro, togliere prima di servire,
Non mettere troppe foglie di alloro, che abbassa la press,
1 cucchiaio di al pepe (opzionale).
1 cucchiaino di zenzero fresco grattugiato, o
1 pizzico di polvere di zenzero
If any of your family has high presses, esclude the zenzero.

Altri ingredienti:

1 tazza di laughter (tè) lavato
1 tazza (tè) prezzemolo con gambo spezzettato,
½ tazza di erba cipollina tritata, guarnire alla fine della cottura
Il prezzemolo e cipollina if uniscono alla fine della cottura.

From 50 to 100 gr. di parmigiano grattugiato, per mettere la polvere in cima alla zuppa pronto.

Come prepare the chicken zuppa:
Wash bene il chicken, inside and fuori.
Togliere la pelle, ingrassare i polmoni, il collo, la testa, il collo della gola, gettarli nella spazzatura.
AVVISO IMPORTANT:
* Non mangiare collo or wing of chicken mentre iniettano ormoni *

Lavare le cuocere con le ossa, non dimenticare di togliere le bucce e il grasso. Dopo aver lavato e tagliato le verdure, enter the pentola to press for 20 minuti, or a normale padella per un'ora.
Lascia raffreddare, rimuovi tutto dalla padella messa in a ciotola.
Disossare il pollo tagliato a pezzi non fa brandelli. Give it to him
Add 2 tazze di acqua fredda and il riso già lavato.
Copy the padella, portare a ebollizione, abbassare la spilla and il fuoco.
Lasciare a fuoco basso per 5 minuti. Do not tighten the padella, lasciarla raffreddare and continue the cottura.
Apri il pan solo dopo che il valore è uscito.
Aprire la padella insieme a tutti gli altri ingredienti cotti and condiment if necessary aggiungere più acqua calda e condimenti.
Lasciare sul fornello per 10 to 20 minutes thin when broth.
Prima di servire aggiungere il prezzemolo e l'erba cipollina cruda.
note:
Il prezzemolo è ricco di ferro e vitamine e il gambo ancora di più.
Non gettare via il gambo del prezzemolo.

Serve in coppe di terracotta, its a piatto piano.
Cospargere with parmigiano grattugiato.
It is preferred to be cucinare in ordinary padella, during the doping of time.

Zuppa "Zuppa di polo" with verdure

Zuppa - "Zuppa di pollo" with verdure

If you consiglia di prendere the zuppa prima di andare to Carnevale.


ingredienti:
1 thick chicken, or 8 troppo cotto, senza pelli senza grassi with le ossa.
1 tazza di laughter (tè) lavato
Altri ingredienti:
2 carote medie pelate, tagliate a fette sottili.
4 pomodori grandi tagliati a dadini, senza pelle and senza semi.
2 gambi di sedano tagliati a fettine sottili, foglie non tritate. 1 aglio solo una porzione bianca tagliata a fette sottili
2 cipolle medie tritate,
4 spicchi d'aglio (se vecchi) senza briciole schiacciate or schiacciate.
1 branch of stecca di cannella (Opzionale)
½ cucchiaino (macinato) alloro
2 foglie di alloro, togliere prima di servire,
Non mettere troppe foglie di alloro, che abbassa la press,
1 cucchiaio di al pepe (opzionale).
1 cucchiaino di zenzero fresco grattugiato, o
1 pizzico di polvere di zenzero
If any of your family has high presses, esclude the zenzero.

Altri ingredienti:

1 tazza di laughter (tè) lavato
1 tazza (tè) prezzemolo con gambo spezzettato,
½ tazza di erba cipollina tritata, guarnire alla fine della cottura
Il prezzemolo e cipollina if uniscono alla fine della cottura.

From 50 to 100 gr. di parmigiano grattugiato, per mettere la polvere in cima alla zuppa pronto.

Come prepare the chicken zuppa:
Wash bene il chicken, inside and fuori.
Togliere la pelle, ingrassare i polmoni, il collo, la testa, il collo della gola, gettarli nella spazzatura.
AVVISO IMPORTANT:
* Non mangiare collo or wing of chicken mentre iniettano ormoni *

Lavare le cuocere con le ossa, non dimenticare di togliere le bucce e il grasso. Dopo aver lavato e tagliato le verdure, enter the pentola to press for 20 minuti, or a normale padella per un'ora.
Lascia raffreddare, rimuovi tutto dalla padella messa in a ciotola.
Disossare il pollo tagliato a pezzi non fa brandelli. Give it to him
Add 2 tazze di acqua fredda and il riso già lavato.
Copy the padella, portare a ebollizione, abbassare la spilla and il fuoco.
Lasciare a fuoco basso per 5 minuti. Do not tighten the padella, lasciarla raffreddare and continue the cottura.
Apri il pan solo dopo che il valore è uscito.
Aprire la padella insieme a tutti gli altri ingredienti cotti and condiment if necessary aggiungere più acqua calda e condimenti.
Lasciare sul fornello per 10 to 20 minutes thin when broth.
Prima di servire aggiungere il prezzemolo e l'erba cipollina cruda.
note:
Il prezzemolo è ricco di ferro e vitamine e il gambo ancora di più.
Non gettare via il gambo del prezzemolo.

Serve in coppe di terracotta, its a piatto piano.
Cospargere with parmigiano grattugiato.
It is preferred to be cucinare in ordinary padella, during the doping of time.

Beet Soup With Ricotta Beaans

Beet Soup With Ricotta Beans

Broth Ingredients:
½ pound of raw large beet with peel
1 onion, grated or finely chopped
1 tablespoon butter
1 teaspoon salt or 2 tablespoons beef stock
1 pinch of grated ginger See below
1 pinch of nutmeg (optional)
2 liters of cold water
If someone in your family has high blood pressure exclude ginger

Ricotta balls:
½ pound fresh ricotta
2 whole eggs
2 tablespoons (soup) full of grated cheese
½ cup (tea) of cow's milk, or sour cream
Wheat flour until needed to roll the balls
1 pinch of salt
How to Prepare the Broth:
Wash the beets with bark ..
Put the water with the beets in the pressure cooker with a pinch of sugar.
Let it cook for ½ hour on low heat, or until well cooked.
After the cooked beets, peel and beat into the blender with the water.
Put the beet broth in a cauldron, add the onion, salt, ginger, nutmeg, butter without frying, leave on the fire until it boils, about 1 minute approximately. Reserve
If you prefer to fry the onion in the butter.

How to Prepare the Ricotta Balls:
In a bowl, mash the ricotta, place the eggs, cheese, salt, milk and wheat flour gradually until the balls are rolled up.
To know the point, take some of the mass tighten on the hand if it is firm this is the point of rolling.
Make small balls the size of a quail egg, or even smaller.
Put the balls to cook in the broth, put 10 minutes.
Serve very hot, in deep dish with a flat dish dresser
III Options
With the same recipe you can exchange the beet for another vegetable or fruit:
I - Tomato (fruit)
II -Cenoura
III-Spinach
In the market we already have the above powdered ingredients.
You can substitute beets for tomatoes, carrots or spinach.
You can cook the ricotta balls with lean meat broth or chicken broth, without skin and without fat, or meat tablet.

Vegetable Fish Soup

Vegetable Fish Soup

Ingredients:

2 liters of fume (fish stock)
Made with head, tail and the fish flakes plus seasonings

Other Ingredients:
 
2 raw carrots grated or chopped into small pieces
4 potatoes cut into cubes
6 very large, torn cabbage leaves
1 small cabbage cut into 8 pieces
½ package of moyashi (bean sprout) optional
2 red bell peppers without seeds and without white veins
1 plate of cauliflower background in small vessels or broccoli
8 to 10 wedges of chopped Swiss chard
8 to 10 leaves of roughly chopped endive
2 large ripe, skinless, seedless tomatoes
4 celery stalks with leaves, cut into small pieces
1 cup (tea) raw green peas

Spices:

2 large onions cut into petals
1 bay leaf
1 piece ginger 2 cms see below
4 whole cambuci peppers, or sweet pepper
salt, pepper to taste
1 tablespoon corn oil
1 bunch chopped parsley
6 sprigs of chopped scallion
If someone in the family has high blood pressure to exclude ginger

Way of preparing:

Put the heads of the fish in a cauldron, the tail seasoning flakes, let it cook well,
Then strain the broth into a fine sieve (fish smoke)
Put in a large saucepan the chopped fish broth, add all the vegetables leave on the fire for 10 minutes then add the vegetables, chopped, leave to cook for another 5 'minutes.
After the soup is ready,
How to Serve the Soup:
Serve hot hot, in deep dish, underneath with a shallow dish.
It can serve in cumbucas of clay.
Fish soup is served in the winter.

Mandioca and cara /soup With chef's Secreet

Mandioca and Cará Soup With Chef's Secret:

II Options

Ingredients:

300 or 500 grs. of manioc
200 to 300 grs. pork sausage cooked in water. then remove the skin
50 grs. of bacon cut into cubes
1 cup of grated or finely chopped onion
1 cup chopped parsley
1 cup (tea) minced tomatoes without skins without seeds
½ cup (tea) green chives only part white
1 glass of 250 ml coconut milk (optional)
2 tablespoons beef broth
2 liters of water
2 tablespoons corn oil
Sausage is optional

Way of preparing:

Peel cassava, cut into small pieces, wash well under running water
Put cassava in a pan to cook with water until softened, put in 20 to 30 minutes.

In separate cooking the sausage, having previously stuck with a fork to draw the air. Then remove skin cut into thin slices Reserve

After cooked cassava, beat the casserole with a little of the casserole's cooking water until it is thick. Add the coconut milk.

Season with bacon and onion and fried tomatoes in oil

Return the soup to the fire and gradually put the water of the cassava cooking for 15 minutes

The consistency of the soup is to your liking or thicker taste
Coconut milk is optional:
If you want you can add 1 glass of 250 ml coconut milk.
Cut the sausage into thin slices, remove the skin, add to soup stock
   
As soon as you put the fire on, add the parsley and the spring onion

Place the soup in a soup bowl with lid

Serve in a deep dish with a flat side dish

Can be used in individual clay pots

Chef's Secret:
If you cook the cassava with coconut milk, it gets tastier.

Soup of Cará or Yam

Ingredients:

1 pound of muscle
1 pound or raw yam
2 liters of cold water
1 onion, grated or chopped
1 bay leaf
1 pinch of grated ginger or 2 thin slices
2 tomatoes without skins without seeds
2 celery stalks without leaves (optional)
1 bunch of parsley and chives tied (washed)

Way of preparing:

Peel the yam or (yam) wash well under running water, chop large pieces, place in a bowl covered with water
Put the muscle to cook with a quart of water for an hour in the pressure cooker over low heat. If you want you can change the meat for meat broth.
After the cooked meat, remove and cut into pieces. Reserve
Pass the broth from the meat of the pressure cooker, to a cauldron
Add the or the (yam), onion, tomato, bay leaf, celery, lettuce until softening or (yam).
Once cooked put the parsley and the spices.
Do not put the parsley and the spices before it gets tasteless.
Beat half of the character in the blender with water and the rest cut into small pieces
Remove the ginger if placed in slices.
How to Serve the Meat:
Add the pieces of meat.
If you like you can serve the meat separately, seasoned like salad with chopped onion, or chopped garlic, parsley and chives, olive oil and vinegar, olive, salt to taste
It can serve hot, warm or cold ..

Onion CreamSoup

Onion Cream Soup

Ingredients:

8 large onions, chopped into slices
5 cups of homemade and defatted beef broth
5 cups hot water tea dissolved the beef broth tablets
1 cup butter tea
1 cup of grated Parmesan cheese
2 to 4 tablets of broth
1 ½ cup cold milk
4 tablespoons of wheat flour

Other Ingredients:

1 bowl background cubes of toast without toasting or (crotons)
6 tablespoons of whiskey or other similar drink

Way of preparing:

Cut the onion into thin slices, wash in running water, dry no paper towel. Reserve.
Put a large pan on the fire with the butter, as soon as it melts, throw the onion and let it fry well, stirring constantly, until color changes.
Flambé 3 tablespoons of whiskey in a shell, when caught fire throw on top of the onion and stir well, this is to remove the acidity of the onion.
Throw in the hot broth and the rest of the whiskey.
Let it simmer until it boils for 5 minutes, then slowly add the milk to the flour over low heat.
Let it simmer until the flour is cooked for about 10 minutes.
Put in cubes of clay, over the cubes of bread, take to the oven until the bread is golden.
Before serving, put a lot of grated parmesan cheese on top.

Note:

If you want to serve the onion soup, without going to the oven, place the toasted bread cubes.

 Note :

The beef broth tablets is for use with water, with the homemade broth not required.

Soup To Lose Weight

Soup To Lose Weight


Before making soup consult your doctor

Ingredients:

1 small cabbage, cut into pieces
2 bell peppers one green and one red seeded and without the white ribs, cut into thin strips
½ pound onion cut into thick slices
1 packets of (soup) onion, or 2 tablespoons of broth
2 small celery stalks with leaves
4 small carrots, scraped and chopped into pieces
2 tomatoes without whole skins
1 garlic whole pork chopped into thin slices
2 liters of water
2 tablespoons soy sauce (optional)
If you put the shoyu do not put salt

Way of preparing:

Wash all ingredients well, cut into small pieces
Place to cook in a large saucepan, add 20 minutes or
until the carrot is tender
Allow to cool slightly on the blender
Before serving, add the soy sauce
Serve very hot, do not put any drop of fat, and
also no cheese

Note:
Have soup at lunch and dinner at will
If you want you can have the soup in the place of breakfast
 You can eat fresh vegetables at will, seasoned with salt
 and lemon, do not put olive oil or oil
 You can eat the cracked cucumber salad in the thick drain
     

Allowed Fruits:

Only pear, apple, papaya and melon

Breakfast:

1 cup of (coffee) with defatted milk
1 toast or a salty wafer
1 slice fresh white cheese

During the day do not drink coffee, do not eat anything, besides breakfast, have soup at lunch and dinner at will
Do not eat any type of bread, only toast in the morning

Vegetable Soup

Vegetable Soup With or Without Meat II Options

Ingredients:
300 grs. of beef (muscle) or the meat of your choice.
4 to 6 medium potatoes, peeled and diced
4 medium carrots peeled and cut into slices or squares.
2 small potatoes (mandioquinha) scraped and cut into cubes
200 grs. of ripe pumpkin (optional)
200 grs. minced or finely chopped
1 large chopped onion, or
4 garlic cloves if old without crumb) crushed or minced.
2 to 4 mature medium tomatoes without skin without seeds, or
1 tablespoon of paprika, paprika or turmeric.
1 plate bottom of white cabbage chopped without the thick stem or celga or endive roughly chopped
2 celery stalks without leaves 1 garlic, pore
1 teaspoon grated ginger. See below.
1 pinch of grated nutmeg
1 cup chopped parsley (chopped leaves and stems)
1 teaspoon full of salt, or to taste
If you do not want to put meat, substitute two beef broth tablets.
note:
If someone in your family has high blood pressure, exclude ginger

Other Ingredients:

100 or 50 grs. of thick grated cheese
English sauce, one coffee spoon for each dish
 
Way of preparing:
Wash and peel the vegetables.
Cut the vegetables into small cubes and vegetables into small pieces.
Place the meat in the pressure cooker covered with cooking water leave it. As soon as the sizzling pot counts 30 minutes, lower the pin and the fire;
In ordinary pan doubles cooking time
If you want you can fry the meat with a little oil or butter, then put hot water, do the same procedure as above.
Once cooked, remove the meat and cut into small pieces and season as salt, olive oil, vinegar, onion and parsley. Serve separately.
After you have removed the meat put all the vegetables to cook, except the vegetables .and the chopped parsley that only, place when the soup is ready.
Cook the vegetables from the soup without the pressure, put 20 to 30 minutes, or until cooked
Do not place the leaves of the celery when cooking in a pressure cooker, because it clogs the pin of the pan
If you like you can add the cooked and chopped meat only seasoned with salt
How to Serve:
Serve very hot, in a deep dish, sprinkle grated cheese up
Put down the bottom plate place a shallow dish, so as not to burn the table
 
II Option
Soup Thin:
Make the same as before with the difference that does not carry fat;
Do not fry the onion in the oil.
Do not put any fat in the soup, that is, oil, sour cream or pork fat

ocoto Soup With Chewfs Secret

Mocotó Soup With Chef's Secret
II Variations

Cooking Mocotó on Eve.
See below for other important information

Ingredients:

1 mocotó de vaca (cow's foot), cut in slices
2 liters of water

Other Ingredients

2 medium potatoes cut into cubes
2 medium carrots cut into cubes
1 cup chopped (tea)
1 cup of mandioquinha (tea)
1 cup chopped parsley, leaves and stem
2 celery stalks, not cut into thin slices
2 bay leaves
1 plate of finely chopped cabbage
2 medium chopped onions
1 slice fresh ginger or
1 teaspoon grated ginger
salt and seasonings to taste

 
Way of preparing:
Usually the (mocotó) bought in the trade already comes clean.
If it is not clean remove the chulé in the middle of the cow's hoof, it is dark in color.
If you can not, discard cut the hull and throw away, (garbage).
Thoroughly wash the mocotó slides in running water, to remove all the broken bones.
Put in the pan in a hurry, the mocotó pieces, to cook, with the water for two hours,
over low heat.
Once cooked leave to cool before opening the pan.
When all the steam has come out, open the pan, make sure it is well cooked and soft.
Strain the broth Reserve.
Remove the mocotó from the bones cut into small pieces, seasoning see below.
The cooked broth takes from 8 to 10 hours to gel,
Bring the broth in the refrigerator until it hardens and leave the yellow fat on top of the gelatin
Remove the fat with a tablespoon (soup) and wipe with paper towel. Discard the fat (garbage).
With the gelatin that formed cut into small pieces take to the fire, couple with the marrow.
Season with oil, onion and garlic.

Tempering Mode:
If you like you can season the mocotó with onion and chopped parsley, salt, olive, tomato without skins seeded vinegar and olive oil, and pepper to taste, and serve the part.

Cook the vegetables in a cauldron with a quart of cold water, with the ginger, the nutmeg, the celery, the potatoes, the carrot, the mandioquinha, the cabbage the bay leaf
After the cooked vegetables, add the broth of the mocotó without the fat and if you want to add the pieces of mocotó without seasoning.
Taste the salt, if you like you can add two tables of meat stock
Boil until thick.

II - Option

You can make the soup only with the mocotó broth, after you have removed the fat, take the gelatin to the fire until melting
Fry a piece of bacon, add an onion and throw in the broth
If you like you can add the pieces of mocotó, or serve separately seasoned, with onion, parsley and chives, pepper, olive oil, vinegar etc.
Chef's Secret:
The mocotó soup serves to strengthen the teeth bones, hair, strengthen muscles etc.,
The ancients say that the mocotó soup is aphrodisiac.
   
Note:
If you do not want to use the cow's mocotó, substitute with crow's feet (without the fingernails).
Do the same. Using the broth which is the gelatin.
Eat chicken legs seasoned with salt.

Uruguayan Sopu for fruts for Childreen or the Elderly

Uruguayan Soup for Fruits for Children or the Elderly

Ingredients:
Fruits to Choose:
Put at least 6 to 8 different fruits.

2 shelled red apples cut into cubes
1 red guava without shelled seed
2 black plums without washed stones cut into 4 parts
2 red plums without diced lumps
1 pear seedless
1 sleeve In addition cut into cubes
1 small papaya cut into cubes without shelled seeds
1 orange cut into cubes, without skins and seeds.
2 peaches without peel, peeled, cut into cubes, or nectarine
1 cubed pineapple sausage without the thick crust
1 half seeded saucer cut in half
4 bananas cut into cubes
1 piece of cinnamon stick
3 blackheads from India
½ cup of sagû put of sauce before (optional)
1 teaspoon of sugar, to remove the acidity of the fruits
salt to taste
2 liters of cold water

Way of preparing:

Wash fruits well, peel, cut into cubes, place to cook with water, sugar or (½ teaspoon sweetener), salt, cloves and cinnamon
After the cooked fruits, put the sago
How to Serve the Fruit Soup:
Can serve hot or cold.
Serve in a deep dish with a shallow dish underneath.
If you want you can make creamy, by pounding the soup in the blender,

Note:
The amount of diverse fruits is approximately one pound
Put the amount of fruit you like the most.
It seems strange, but this soup is delicious.
"Souvenir of my mother-in-law Filomena Borges Barros"

Mixed Yoguslava Soup + Dinner

Mixed Yoguslava Soup + Dinner

Ingredients For Broth:

1 pound mature tomato, beaten in the liquefied sauce
1 tablespoon margarine
1 tablespoon (dessert) of sugar, to remove the acidity of the tomato or
1 whole medium carrot, remove after cooking.
1 teaspoon of salt or 1 tablet of beef broth
2 tablespoons (soup) full of wheat flour
½ teaspoon (coffee) of spicy paprika
¼ teaspoon of nutmeg or cumin
1 teaspoon grated ginger
1 bay leaf, remove before serving
1 can of sour cream with whey
1 cup mint leaf to decorate the soup

Wheat flour gnocchi Ingredients:

½ liter of milk
450 grs. of wheat flour
50 grs. of margarine

Method of Preparing Gouache:

Put the milk to boil, add the margarine and then the wheat flour at one time, stir well with a wooden spoon, until loosen from the bottom of the pan
Remove from the heat and cool and make thin rolls and cut the chopsticks very small ½ centimeter each, sprinkle wheat flour on the table to not cling to the hands. Reserve


How to Prepare the Broth:

Beat the tomatoes in the blender with 2 liters of cold water, then strain into a fine sieve

Put the broth in a cauldron, add the ginger, the nutmeg
bay leaf, sugar, salt, spicy paprika butter leave cooking fire for one hour
If you need to increase more hot water
Dissolve the wheat flour in a little water, then strain
Throw the flour mixture with the soup water, stir well and do not stir until the flour is cooked for 10 minutes.
When the broth is boiling, slowly pour the gnocchi (a little at a time), when they rise to the surface, leave another 3 'to 5' minutes.
Place the soup in a hot soup dish with lid or in a stainless steel bowl. If you prefer, place in a clay bowl.
\ Serving Mode:
Serve in a dish bottom underneath a flat plate.
Put two tablespoons of non-frozen cream in the bottom of the dish, then the hot broth with the gnocchi
Stir the soup well to blend
Garnish with 3 mint leaves in center

II Option
Can replace tomatoes with beets, or spinach whipped in the blender - do not need to strain

Suggestion for a Dinner:
:
For dinner, serve the soup first, then the roasted chicken, seasoned with salt and oregano
Side dish:
Trimmed vegetables cooked in butter
Broccoli, carrots in strips, small potatoes, peas, hearts of palm, black olives, or vegetables, cress, chicory, lettuce, endive, among others and cherry tomatoes

Sopa com Spazle (gat) German For the Elderly

S o p a c o m S p a z l e (gat) German
For the Elderly

Ingredients For Broth:

½ pound lean meat
2 liters of cold water
1 grated onion
2 stalks of celery
1 medium carrot
1 pinch of salt
1 bay leaf
2 ginger slices Optional)
1 pinch of nutmeg
If someone in your household has high blood pressure, exclude ginger

Ingredients of the Pasta:
4 to 5 tablespoons (or soup) of wheat flour or what is needed to form a batter
3 tablespoons cold water
1 teaspoon of butter
½ teaspoon (baking powder) of chemical baking powder
1 large egg, clear in snow
1 cup of (coffee) water, put gradually and slowly
1 pinch of salt
How to prepare the dough:

Mix the flour with the yeast, salt the margarine, the yolk, the water and lightly snow until it forms a mass of gnocchi
With the aid of a teaspoon, make the gnocchi, and pour in the hot broth, when it comes to the surface they are cooked
You can put the dough in a bag of icing made with paper
cellophane or butter paper cut bottom in V to make the spazle.

How to Prepare the Broth:


Wash the meat well, cut into small pieces
Put the minced meat to cook (if you like you can fry it before cooking) in a cauldron with the water, carrot and celery, tossed parsley and spring onion and bay leaf, ginger nutmeg, cook until soften the meat
When the meat is cooked, place in a bowl tempera with grated or minced onion, plenty of parsley, and white chive, chopped, pepper, chopped garlic, olive oil and vinegar and spicy paprika.
Serve Separate Meat:
Serve the meat separately, if you like you can add the cooked celery and carrot.
How to prepare the soup:

Bring the cooked broth to the fire when it is boiling.
Spazle (gnocchi) slowly
When they surface, let it cook for another five minutes.
Serve the soup very hot, sprinkle with grated Parmesan cheese.
Can put chopped parsley (optional)

Note:

Do not throw in the trash the stem of the parsley that is rich in iron and vitamins.

Note:
This dough serves for gnocchi, short pasta noodles
And also to dip, fish, chicken, vegetables, and fruits
The mass of spazle is of German origin

note:
If you want to make the soup with beef broth tablets, or glass broth (imported).

Com or FubáSoup From the Interior of São Paulo Brasil

Corn or Fubá Soup from the Interior of São Paulo Brazil
II Options

I Option:
Ingredients:

18 young ears of corn
2 liters of cow's milk
1 large bunch of cambuquira (pumpkin sprout) or
(chuchu sprouts), or chopped cabbage, onion, chopped parsley
2 tablespoons (cornstarch) corn starch (cornstarch)
1 tablespoon butter
1 onion, grated or chopped.

Way of preparing:

Place each tenon standing on top of a kitchen board.
Remove the grain from the spike with the help of a small knife.
Beat the corn in the blender with the milk, then strain it into a fine sieve, pour water into the sieve to remove all the starch.
Put the blender mixture in a cauldron, add the onion, grated the butter and the salt, leave on the low heat for 20 minutes, always stirring with a spoon of high handle.
Thicken with cornstarch (cornstarch) dissolved in little water, or milk.
When thickened, add the cambuquira (legunes), leave in the fire for 5 to 10 minutes, until cooked well.
II Options:
If you want you can braise and season the cambuquira, then put in the soup.
Serve very hot and sprinkle grated cheese up

II Option:
Soup of Fubá of the Interior of Paulo Brazil

Ingredients:

2 liters of hot water
2 tablespoons nonfat broth or 1 liter broth with homemade vegetables defatted
2 cloves garlic, chopped (sew is old) without the crumb,
2 tablespoons chopped onion
1 cup (custard tea, dissolved in
1 cup cold water

Other Ingredients:

1 bunch of spinach only the leaf chopped very small

Way of preparing:

Put the water on the fire, with the beef broth tablets or the broth with homemade vegetables, garlic cloves crushed to chopped onion.
After boiling for 5 minutes with the cornmeal already dissolved in the water, leave to cook for about 20 minutes, always stirring with a spoon of high handle, or even cook the cornmeal well.
When ready, pour the chopped spinach, stir well and let it cook for 5 minutes.
Serve hot.

Note:

You can substitute the spinach with endive, cabbage, catalonia, cambuquira, almeirão, cabbage, leaves of carrots, tender leaves of chuchu etc, all well minced.
If you want you can put some of each.

Creamy mushroom SAoup III options

Creamy Mushroom Soup III Options - Rectified

Ingredients:

500 grs. of fresh mushrooms, or 300 grams canned, drained and washed
3 cups non-frozen cow's milk
2 tablespoons (shallow) butter
2 tablespoons corn starch (cornstarch)
4 tablespoons (lime) of lemon juice. To cook the fresh mushrooms
1 liter of boiling water
If you like you can use other fresh mushrooms.
Spices:

2 large mature tomatoes without seedless skins (optional)
2 large onions grated or finely chopped
2 tablespoons of English sauce, or
1 tablespoon of mustard
2 tablespoons of broth or
½ liter homemade beef broth cooked with various vegetables, carrots, onions, garlic pork celery.
Once cooked coar, despise the vegetables, use for another occasion ..
½ teaspoon of salt
1 cup chopped parsley
½ cup (tea) green onions, finely chopped.

Way of preparing:

Wash the mushrooms well, put to cook in the boiling water with the lemon juice until softened. Reserve.
In a deep pan, brown the onion in the butter, add the tomatoes, let the sauté until well, if necessary add a little water, add the broth, and the salt.

Beat the milk with the mushrooms already cooked, add to the stew and let it cook for five minutes, stirring constantly, with a spoon of high handle.
Dissolve the cornstarch (cornstarch) in a little water or cold milk, add to the hot broth to thicken, stirring constantly for five minutes, or even cook the corn starch (cornstarch).
After the ready soup add the English sauce, mustard the chopped parsley and chives
II Option:
If you want the white soup, do not put the tomatoes and add a teaspoon of mustard.
III Option:
You can substitute tomatoes with ketchup, or saffron, or ground turmeric (root of Brazil)
Serve hot hot in a clay bowl with a shallow dish underneath. with cubes of toast

Note:
The consistency of the soup is creamy, if you want it can dilute a bit
with water or milk.

Brasilian Soup of Pumplcin with coconut Milk

Brazilian Soup of Pumpkin with Coconut Milk

Ingredients:

1 pound ripe pumpkin, cut into 2-centimeter pieces
250 ml of coconut milk glass
2 liters of hot water
1 large onion, grated or finely chopped
1 cup chopped parsley
2 tablespoons oil
2 tablespoons cornstarch (cornstarch), optional)
If you want you can put 100 grs. dry coconut hydrated with two tablespoons cold water (optional)

Way of preparing:
I Phase:
Fry the onion with the two tablespoons of oil, add the chopped pumpkin saute stirring well with a spoon of high handle, after well braised, add the boiling water and let cook until it dismantles the pumpkin.
II Phase
Place the coconut in the water with half a liter of water, bring to the fire for a maximum of 5 minutes, strain on a thin cloth, tightening well, if you want you can use fresh coconut.
The fat of the coconut is all retained in the cloth
Despise the bagasse of the coconut. Can use for another dish (sweet).
III Phase:
Add the coconut milk to the pumpkin and cook, add another 10 minutes
IV Phase:

Beat the soup in the blender, if it gets too thick put more water, if it becomes too thin, thicken with two tablespoons of corn starch (cornstarch), dissolved in half a glass of water.
Serving Mode:

After the soup is ready, serve it in a clay saucepan, sprinkle raw parsley
Do not forget to put under the cumbuca a flat plate
You can replace the pumpkin with carrots, manioc, cassava or potatoes.

ea Soup With Vegetables - Austriaca

Pea Soup With Vegetables - Austrian

Ingredients:

300 to 500 grs. of dried peas
50 grs. chopped bacon cubes
1 onion, grated or chopped
250 grs. pork sausage cooked in water (optional)
1 pack of Catalunya or almeirão or endive, chopped small
3 liters of cold water
1 teaspoon of salt or
2 tablespoons beef broth
100 grs. of grated Parmesan cheese

Way of preparing:

Wash well the dried peas, put in the pressure cooker with half the water, close the pan when it starts to boil, lower the pin "turn off the fire", let it stand for one hour, that is if you did not put the pea in the sauce for 6 gardens
Can not cook in pressure cooker that foam too much
Open the pan, cook without the lid, pour remaining hot water until finished
Let it cook over low heat, with little water until the pea is cooked
To Cook the Pea Safely:

Cook in very high pot, uncovered, with low heat that froth heavily and pours all the water into the stove.
After the cooked peas hit the blender until it turns into a thick cream
Stick the sausage with a fork to get all the air in.
Cook the sausage covered with water for 30 minutes
Once cooked, remove the skin, cut into thin slices. Reserve
To Season the Soup:
In a frying pan, fry the bacon into cubes, then the sausage cooked and chopped into slices, add the onion, pour over the pea cream, let cook for about 10 minutes on low heat
Place the Vegetable Mode:

Wash the Catalunya well, chop very well, throw it inside the soup, along with the seasoning, the bacon and the sausage, leave in the fire for five minutes, that is until wilting
Serving Mode:

Make toasters in cubes of 1 centimeter (Crotons).
Serve the soup very hot, put the prawns on top and if you want to sprinkle grated cheese

Bean Soup (minestrone)

Bean Soup - (Minestrone)
Ingredients:

300 grs. cooked red kidney beans, or
Beans of your choice except white beans or black beans
1 liter of cold water

Bean Seasoning
2 tablespoons corn oil or butter
2 cloves garlic, chopped (if old, remove the kernel)

Vegetables:

2 potatoes cut into cubes
2 medium carrots, chopped into cubes or grated
1 large onion, finely chopped
2 celery stalks or pore garlic
1 garlic only white piece finely chopped
1 plate of chopped cabbage without the stem
1 or 2 small casseroles chopped into cubes

Other Ingredients:

100 grs. of noodles, priest or poultry

Way of preparing:
Leave the beans to soak for 8 to 10 hours, then drain all the water in a fine sieve. Wash several times.
The above procedure is to not stay with the stomach stuffed (gases)
In sequence:
Wash well the beans, put in the pressure cooker with the cold water, when raise boil, lower the pin, leave cooking for 20 to 30 minutes.
Turn off the heat to cool before opening the pan
Beat the beans in the blender, if you need to add more water

Put the broth of uncooked or uncooked beans in a high cauldron, combine the vegetables, cut and washed, let cooking.
When the vegetables are almost cooked, add the pasta, let cook 10 minutes
S you can season the soup with oil onion and garlic is (optional)
Serve hot hot

Note:

You can replace the pasta by putting raw rice,
The ratio is (1/2 cup of (chà)) of rice washed or even slightly less.
Do not forget that the rice doubles in volume.
Beans are a legume, rich in proteins.

Soup (brth With Vegetables + Pancekas

Soup (broth) With Vegetables + Pancakes

I Step:
Make a broth with:
3 liters of water
1 pound of muscle, cut into eight pieces
2 carrots cut into 2 pieces
2 tomatoes cut into 4 parts
2 celery stalks cut into 4 pieces
1 large onion cut into petals
2 garlic cloves (if old) without crumbly crumb
1 whole leek garlic cut into 4 pieces
2 bay leaves
2 slices of ginger fine
1 piece of cinnamon stick.
If someone in your home has high blood pressure remove the ginger.
Way of preparing:
Cook for 1 hour in ordinary pan, or in the pressure cooker are 30 'minutes. Coar.

Discard all ingredients, then freeze use at another time.

Step II:
Pancake :

1 large glass of cow's milk
1 cup sifted wheat flour
2 large eggs
1 tablespoon oil (optional)
1 pinch of sugar to color the dough (optional)
1 teaspoon of salt

Filling:

200grs. of grated Parmesan cheese

III Stage:
How to Prepare Pancake:
Beat all the ingredients in the blender, the dough becomes almost liquid.

Spread a frying pan with oil, bring to the heat until heat, remove the excess with paper towel.

Pour a dough into the skillet, so that it picks up the edges, turning the pan.
Brush, turn and repeat the operation.
Put the pancakes on a napkin.
Then cut them with small stainless steel cut.
Or with the mouth of a very small cup of 3 to 5 centimeters.
Put the stuffing, it's just a layer of grated cheese.
Wrap it up, it's the size of a cigarette.

IV Step:
Serving Single:

Place 6 (six) pancakes on a bottom plate and top with the very hot concentrated broth.
Top with sprinkled grated Parmesan cheese.

Green Broth (Soup) + Photo

Green Broth (Soup) + Photo

Ingredients:
Broth:
1 ½ liter beef broth (½ pound muscle) or
2 to 3 tablespoons of broth

Other Ingredients:
6 medium potatoes cut into four, or sliced
1 large onion, grated or chopped
3 garlic cloves (if old) without crumbly crumb
1 garlic only white portion cut into thin slices
2 tablespoons extra virgin olive oil
2 cups teaspoon cabbage
1 cup of parsley with the stem stuck in the
blender coar (use only liquid)
Way of preparing:
To make the broth:

Cook the pound of muscle with 1 liter of water in the
pressure cooker.

Separate the cooked meat make a salad apart, save for another meal.

How to Prepare the Green Broth:
Place the broth (1 ½ liter) in a pan, onion, garlic, potatoes and salt and the juice of the parsley.
You can fry the onion with the garlic separated or place it raw.

If using beef broth, do not put salt.

When everything is cooked, remove the potato and go to the juicer turn the pot.

Finally add the kale, when boiling
leave for 3 minutes on the fire.
If the cabbage overcook it hardens, and becomes dark.

Serve very hot in cumbucas of clay, top crótons
plenty of grated Parmesan cheese.

The crotons are optional.
Crótons and cut bread cut into roasted cubes

Beef Soup With Mashed Potato

Beet Soup With Mashed Potato

 Ingredients:

For the Meat Broth:
½ pound of muscle cut into small cubes
1 large onion cut into four pieces
1 whole medium carrot, 3 garlic cloves, 1 bay leaf,
 2 stalks of celery cut into 4 pieces, 1 garlic
 3 thin slices of ginger, 1 stick of cinnamon (optional)
 2 liters of cold water.
 If anyone in the family has high blood pressure exclude ginger.

How to Prepare the Broth:

In the pressure cooker, place the water, the meat, the onion, the carrot, the garlic, the celery, the garlic and the seasonings.
If you want you can fry the meat before with a wire of oil. (optional)
Put to cook for 20 minutes, let cool in the pan, to finish cooking.

Soup Ingredients:

1 liter of cold broiled beef stock
4 whole beets with bark, well washed
Put the broth and the beets in the pressure cooker.
Bring to the heat for 30 minutes, let cool inside the pan.
Then peel the beets cut into four pieces.
Put some of the broth in the blender, with a few pieces of beets, beat until liquid.
Do the same with the rest of the beets.
The broth should not be too thick or too liquid.
Mashed potatoes:
1 pound of boiled potatoes and squeezed
2 tablespoons butter
½ cup of milk of cow or cream of milk
1 tablespoon (dessert) of salt

Way of preparing:

Put in a pan the squeezed potatoes, the butter, salt.
Bring to the fire stirring constantly, dripping milk slowly, until a uniform mass, that loosen of the bottom of the panela.
If it gets too hard add a little cream.

To serve:

Put the beetroot broth in a deep dish, in the center, make a pyramid of mashed potatoes that remain 4 fingers above the broth.
To eat, take the broth, then the puree.
* Soup is served before dinner *

For a Dinner:

Serve with roasted chicken, with broccoli and boiled carrots, sprinkled with butter.
Salad of palm heart cut into thick slices, fresh figs, washed without the house cut in half.

Note:
With the remaining baked muscle, make a salad with onion, garlic, parsley and tomato pieces. "Serve on another occasion."
With the remaining ingredients left over from the broth, make a soup.

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NOTICE:
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Feijoada Paulista da Antonieta - São Paulo Brasil

Feijoada Paulista da Amntonieta - São Paulo do Brasil
ATTENTION:
The traditions there is a limit in Blog Brazil is complete
3 kilos of different meats, divided in equal parts or a little more of the one you like.
As the list below follows.

Ingredients:
200 grs. smoked bacon diced then fried
500 grs. pork tenderloin
500 grs. of pork rib
300 grs. of smoked sausage
300 grs. of smoked Portuguese sausage
800 grs. of heavy non-fat dry meat (rump or duck)
400 grs. of fresh muscle is (optional)
400 grs. pork tongue
300 grs. salty tail
300 grs. standing pork salty (strips the nails)
Other Ingredients:
3 pounds of black beans (Uberabinha) to soak for
12 hours.
2 pounds of raw rice then measuring in cups

To cook the rice:
For each cup of rice go 2 cups of water to cook,
add 1 teaspoon of salt, 1/2 chopped onion and 1 tablespoon of oil.

Lining: I

5 bundles of cabbage (8 leaves in each) washed cut finely. 1 large grated onion, ½ cup corn oil

Throw the chopped cabbage into the boiling water, then in the cold water to stop the cooking after squeezing.
 Then sauté the cabbage with oil and the onion, a little salt (salt in moderation), for 5 minutes after that time the cabbage is hard.
Trim II: is (optional)
2 pounds of cassava (cassava casserole) cooked and then fried
½ pound bacon in thin strips fried
10 fresh pork chops (fry)
10 pieces of pork sausage cooked in the water drain (fry)
Bean seasoning:

150 grs. of garlic or (6 heads) mashed if it is old (without the crumb).
250 grs. of grated onion or (3 medium onions)
4 bay leaves
Sauce of the feijoada:
Serve separately in clay pot
2 cups grated onion (tea)
2 cups (tea) parsley with chopped stem
2 cups chopped green onion
2 cups (tea) of the broth of the beans, or to taste
4 tomatoes, without skins and seeded minced
1 or 2 fingerless peppers without seeds and without the ribs
stalls, chopped
1 glass of vinegar or lemon
½ cup olive oil
Accompany:
1 peeled orange or 1 cup of orange juice for each person. Or Caipirinha:
½ liter of Cachaça (brandy) with 6 large lemons without peel and without the crumb that bitter,
½ cup minced jelly (optional)
Sugar or sweetener to taste,
Serve 1 cup per person

How to Prepare the Feijoada:
Wash the salted meats well.
Put the meat in the sauce with plenty of water and ice for 12 to 16 hours, changing several times every 6 hours.

To cook, use one or two large pots.

"You can not cook the feijoada in the pressure cooker."
How to Cook the Beans:
Put the raw beans to cook with plenty of water, join the hardest meats without cutting: muscle, foot, tail, meat, it takes 3 hours to cook.

The other meats are cooked in 1 ½ hour and sausage and bread in 20 minutes.
 The sausage and the paio are cooked in separate pan, discard the fat.

All meats, sausage, paio are cooked whole.

Take the cooked meat from the bean pan, then slice.Reserve.
When the feijoada is ready, knead the beans a little so that the broth becomes thick. Add the seasoning.

To season the beans:

To fry the garlic and the onion in the cold fat not to burn.
If the garlic burns it passes a bitter taste.

Add the cooked meats to the sausage and paio, the fried bacon with or without the fat.

Serving Mode:

Serve the feijoada in individual cumbuca of clay.
Rice, cabbage, garnish II, orange and sauce are served separately.
Note ;

You can make the feijoada with raw meats or half a
without fat.

Feijoada Paulista is made in the State of São Paulo - Brazil
In the restaurants the feijoada is served on Wednesday and Saturday.

Puchero Grão de Bico Com Carnes e Vegetais

Puchero Grão de Bico Com Várias  Carnes e Vegetais Retificado

A pedido  estou publicando em português para os brasileiros que estão fora do país e matar a saudades dos pratos de inverno.

Ingredientes:

1 quilo de grão de bico cru, ou feijão branco

2 litro de água fria

1 litro de caldo de mocotó Veja abaixo

Temperos:

2 cebolas grandes picadas ou  raladas

1 folha de louro fresca, ou ½ colher de (café) de louro moído

2 ramos de manjericão inteiros

1 ramo de alecrim inteiro (opcional)

1 colher de  (chá) ou de (sopa)  de gengibre fresca ralada. Veja abaixo

1 colher de (chá)  rasa de sal

1 pitada de noz-moscada (opcional)

Se alguém tiver pressão alta  não coloque gengibre

Outros Ingredientes:

4 tomates grandes maduros sem peles sem sementes, ou
1 colher de (sopa) cheia de colorau (urucum moído) ou curcuma

1 pimentão   amarelo,  picado

1 pimentão vermelho picado

2 tabletes de caldo de carne ou a gosto  (opcional)

1 xícara de (chá)  de salsa picada ( folhas e caules)
O caule não jogue fora é rico em ferro e outras vitaminas.

1 colher de  (chá) de pimenta fresca  dedo de moça picada sem sementes

2 colheres de (sopa) de óleo  de milho, ou manteiga
1 pedaço de canela em pau  (opcional)

Pode substituir a canela em pau por 1 colher de (chá) de canela em pó

Outros Ingredientes:

300 grs. de mocotó cozido, picado em cubos

200 grs. de músculo ( carne de boi)  crua

200 grs.  coxa da asa de frango ou peito cortado em cubos

200 grs. de costela de porco fresca ou salgada crua

200 grs. de lombo de porco salgado cru

500 grs. de dobradinha  (bucho de boi) sem a gordura  pré cozido
Jogue a água do cozimento fora(lixo).

50grs. de bacon magro cortado em cubos pequenos

2 paios defumados

 

Vegetais:

2 cenouras médias cozidas inteiras, sem casca

4 batatas  médias cozidas, sem casca

3 cebolas médias inteiras, cozidas

1 repolho médio  cozido

1 prato fundo de vagem  inteiras cozidas (opcional) 

2 talos de salsão cortados em rodelas finas
1 alho poro somente a parte branca cortada em rodelas finas

1 xícara de ervilha verde  fresca  cozida (opcional)

Decoração:

10 pimentas verdes  cambucy

10 pimentas  vermelhas dedo de moça
Espetar a pimenta dedo de moça (vermelha) no centro da pimenta cambucy verde.

Modo de Preparar:

Lavar bem todas as carnes salgadas, para tirar o excesso de sal.

Colocar as carnes salgadas,  dentro de uma tigela  funda com água tampada,  levar a geladeira por 12 horas.
Trocar a água uma vez.

Cortar  a dobradinha em tiras finas, de 5 a 8 centímetros

Depois  limpar a dobradinha,   tirar toda a gordura, lavar bem em água corrente, deixar de molho por  10’ minutos com uma xícara de vinagre, para tirar o cheiro forte, ou sem água colocar uma xícara de (chá) de cachaça (aguardente)

Colocar  a dobradinha para cozinhar com água  e com 1 xícara de (chá) de vinagre    em panela de pressão, por 15’minutos. 

Fechar a panela de pressão, levantar o  pino,   fogo forte, assim que levantar fervura, abaixe o pino da panela, abaixe o fogo no mínimo.

Não esfriar a panela debaixo da torneira, deixar esfriar tampada, abrir a panela somente depois de fria.

Depois da dobradinha  aferventada, jogar a água do cozimento fora .
Depois lavar a dobradinha  com  bastante  água  quente.  Reservar.

Aferventar o paio por 5’minutos,  deixar esfriar, tire a pele. Reservar.

Cozinhar  o músculo  na panela de pressão  por 20’minutos.

Lavar bem o mocotó, retire o chulé que fica no meio do casco.
Se não souber  fazer o procedimento acima corte todo o casco e  despreze   (jogar fora lixo ) .  

Coloque  o mocotó para cozinhar na  panela de pressão grande  coberto com água e com  uma xícara de  (chá) de vinagre ou suco de limão.

Assim  que a panela  de pressão levantar  fervura, abaixe o pino e abaixe o fogo no mínimo, cozinhar  por uma hora.

Deixar o mocotó esfriar sozinho, (sem esfriar a panela  debaixo da torneira) .

O procedimento acima, estraga a borracha da panela de pressão.
“Não jogue a água do cozimento do mocotó”
Escorrer o caldo do mocotó numa tigela, levar a geladeira por 12 horas.
Depois que esfriou retirar a gordura que ficou em cima, com o auxílio de uma colher e  com papel toalha, descarte a gordura é lixo.

Depois de frio, corte a gelatina  (o caldo do mocotó)  em cubinhos  de 2 centímetros, que ficou embaixo da gordura, que você descartou. Reservar.

Modo de Preparar o Grão de Bico:

Lavar bem o grão de bico, colocar de molho com água  fria por 10 horas.

No dia seguinte coloque  o grão de bico com a água  para cozinhar na  panela de pressão por 10’minutos.

Fechar a panela, levantar o pino, assim que  começar a ferver, abaixe o pino e  o fogo no mínimo .

Não esfriar a panela debaixo da torneira, deixar esfriar normalmente, antes de abrir, isto é, somente depois que saiu todo o vapor.

Numa panela bem  grande coloque, o grão de bico pré cozido, com a água do cozimento, o caldo do mocotó coado e desengordurado, o lombo, a costela, crus. 
O músculo e a dobradinha  são   pré-cozidos,  adicione os tomates, pimentão, gengibre  e 5’ minutos antes de retirar do fogo junte as ervas frescas, retire antes de servir.
Se colocar as ervas antes perde as propriedades medicinais.

Cozinhar em panela comum  por 20 a 30 minutos em fogo baixo, até que o grão de bico esteja quase cozido.
Retire   a dobradinha, as carnes  que  estiverem  cozidas.

Junte no caldo  da panela um pouco de água quente, acrescente  as cenouras, batata,  ervilha, vagem, cebola, tomate, os pimentões  o alho poro, os talos de salsão picado e o caldo de carne.

Depois dos vegetais  cozidos, retire do caldo, coloque numa travessa. 

Coloque de volta na panela ,  a dobradinha e todas as carnes..

Retire do caldo,  assim que as carnes estiverem, cozidas.

Acrescente os cubos de mocotó e deixe ferver por mais 10’minutos, em fogo baixo.

Servir numa travessa rasa de barro, bem quente .
Se precisar coloque água quente na panela onde for colocar as carnes e os legumes. Para não esfriar.
Servir separado  as carnes e os legumes bem quente, salpicar salsa por cima. Enfeite com flor de pimenta    

Antes de servir temperar o grão de bico, com o bacon frito em cubinhos  no óleo com a cebola ralada ou picada .

Servir a dobradinha com o grão de bico numa sopeira funda com tampa, para não esfriar.

Se quiser pode servir  arroz branco é (opcional)

Enfeitar  o prato de carnes e legumes, com  várias  pimenta  cambucy verde  e a pimenta dedo de moça vermelha.

Modo de Fazer  a decoração:

Fure a pimenta cambucy no caule, coloque dentro uma pimenta dedo de moça em pé.

A pimenta cambucy  é  verde redonda parece um balãozinho, a pimenta dedo de moça é vermelha comprida.

Observação:

O puchero deve ser servido bem quente, é prato de inverno intenso.