Glaucous Fruit With Sweet Chocolate and Diet II Options

Glaucous Fruit With Sweet Chocolate and Diet II Options
Ingredients:
Syrup:
2 tablespoons unflavored colorless gelatin
2 tablespoons of glucose
2 tablespoons of sugar or sweetener see below
4 tablespoons of Chocolate powder, does not serve chocolate
300 ml of water
Fruits:
Bunch of grapes, strawberry, pear apple, peaches, banana among others.
If you want you can pass the separated grapes and the fruit into pieces, with or without bark.
Way of preparing:
Wash the fruit, dry thoroughly with paper towel.
Mix all the ingredients of the syrup, take to the fire until incorporating
You can do it in a water bath.
To pass the fruits in the syrup let drain, on a grid or buttery paper
.
II - Diet Option:
Make the same as before by changing the chocolate to cocoa to the same extent
Exchange the sugar for 1 tablespoon of powdered sweetener suitable for oven and stove Note:
It serves as decoration of dishes, or to eat after a meal, or to serve a visit in the place of the coffee.

Continuation

Continuation

METHOD OF MEASURING THE CHOCOLATE TEMPERATURE:
To measure the temperature of the chocolate, (homemade) place on the wrist, or under the lower lip if it is cold it is at the right point, or
Use your own thermometer to measure the right chocolate temperature.
Take a shower on the tablets, let it drain well on a grill
After that dried wrap with colored cellophane paper twist the ears.

To dry the bonbons put on paper of butter or foil.
BOMBONS:
If you like you can make the bonbons in the dishes.
Make the shells first, give a bath of melted chocolate, take the refrigerator for 2 minutes to form a thin shell.
Repeat twice for a firm peel.
Mold the filling in the hands and place inside the cups, then give a bath of melted chocolate.
When dried wrap with colored cellophane paper.

Stuffed Chocolate Tablets or Chocolates - III - Options
Rectified

I - Option:

Chocolate Tablet With Condensed Milk:

Roof

300 grs. melted milk chocolate

Cut the chocolate with a very thin sawing knife, or thin.
Place half the chopped chocolate in a very dry pan in a water bath, or
In micro waves use tuperware for 30 seconds at a time. Repeat if necessary. See below.
After it has dissolved the chocolate, add the other chopped part, stir well.
To melt the chocolate in a water bath, put a pan of water on the fire when it starts to get a little ball and the temperature is right. Turn off the heat, over the top put the other pan with chopped chocolate.
The pan that will melt the chocolate has to be very dry,
If a drop of water (or steam) drops the chocolate, it desanda becomes soft sticky, unfit for consumption.
METHOD OF MEASURING THE CHOCOLATE TEMPERATURE:
To measure the temperature of the chocolate, (homemade) place on the wrist, or under the lower lip if it is cold it is at the right point, or
Use your own thermometer to measure the right chocolate temperature.
Take a shower in the tablets with the cover, let it drain well on a grill
After that dried wrap with colored cellophane paper twist the ears.
I Option:
Filling:
Ingredients:
1 can of whole milk powder nest
1 can of condensed milk
200 grs. of ovomaltine, malt flavor or chocolate powder
2 tablespoons margarine
1 teaspoon vanilla extract
2 tablespoons corn syrup
2 tablespoons of cow's milk
Cow's milk is to be rolled up

Way of preparing:

Mix all ingredients, put the dough in the middle of two plastic sheets.
Open the dough on the two (2) plastic with a roll
Cut out rectangles of 7 x 3 centimeters
Bring the refrigerator for 30 minutes to harden
After it has hardened remove with a spatula and a chocolate bath, one or two layers.

Chocolate Tablet With Cashew Nut:

II - option:
Ingredients:

2 cans of raw condensed milk
1 cup cashew nut
1 cup of sugar

Other Ingredients:

200 grs. melted milk chocolate
200 grs. of rice flakes

Way of preparing:

In a pan mix well the condensed milk with the cashew nuts, take to the fire until it reaches the point of brigadeiro.
ROOF:
Remove from the heat, let cool make the tablets, pass on the rice flake and then the melted chocolate.

The tablet is a 8 x 2 cm rectangular candy, it can also be made into chocolate-specific inserts.
TABLETS IN THE FORMINHA:
To make the tablets into molds, first make a shell, put a layer of melted chocolate, take the refrigerator for 2 minutes, then make the second layer in the same way as the first layer.
Place the filling and top the cover.

Filling:

Make a roll with the filling, cut and place in the pans, pressing to take the form, then pour melted chocolate, take the refrigerator for 2 minutes.

When finished (the foil becomes opaque), loosen it from the molds and wrap it with colored cellophane paper.

Chocolate Tablets With Coconut Filling:

III - Option:
Filling:
Ingredients:
250 grs. of melted white fondant melted with a little water (see package.
250 grs. of dry coconut grated and hydrated with a little filtered water.
1 tablespoon of warm water to moisten the coconut
3 to 5 tablespoons (soup) well filled with condensed milk, or what is needed
1 teaspoon of rum or vanilla essence

Roof:

500 grs. melted milk chocolate

Others:

Several transparent plastic tablets.

Way of preparing:

Wet (moisten) the coconut with a spoonful (soup) of warm water, until it is very moist.

In a bowl, add the fondant with the coconut already moistened, add the condensed milk to the point of curling, finally the essence of Rum.

Place the filling of the tablets in the appropriate dishes, take to refrigerate in the refrigerator, for 15 minutes.
Can not take it to the freezer.
BATH OF CHOCOLATE:
Then remove from the molds and a bath of melted chocolate.
Place the tablets into the melted chocolate pot, (for a few seconds at a time if necessary) remove with the chocolate stick.

After it has dissolved the chocolate, add the other chopped part, stir well.
To melt the chocolate in the water bath, place a pan with water on the fire when it starts to stick and the temperature is right, extinguish the fire, top with the other pan with chopped chocolate.
The pan that will melt the chocolate has to be very dry,
If a drop of water (or steam) drops the chocolate, it desanda becomes soft sticky, unfit for consumption.
METHOD OF MEASURING THE CHOCOLATE TEMPERATURE:
To measure the temperature of the chocolate, (homemade) place on the wrist, or under the lower lip

C ontinuation:

C ontinuation:

VI - Pump, Carolinas and Eclair Threads
French Mass


I - Fillings:

I - Milk Chocolate Milk:

1 can of cooked condensed milk, in the pressure cooker for 30 'to 40 minutes; After cooking leave to cool the can in the refrigerator before opening
3 tablespoons of chocolate powder, or to taste.
If you like, you can use melted bar chocolate instead of chocolate powder.
Way of preparing:
Mix the dulce de leche with chocolate powder until it forms a dark cream, if you need to add more chocolate powder.

II - Sweet Pudding Milk:

1 can of condensed milk, or sweet homemade milk soft.
SPECIAL CARE:
Thoroughly wash the condensed milk to remove dust or any kind of dirt, and also remove the label.
Cook the condensed milk can in the pressure cooker, for 30'or 40'minutes, let it cool inside the pan without opening.
Then place the can of the condensed dulce de leche in the refrigerator and allow it to cool well before opening.

Be careful when you open the candy can, if it is hot, it sneezes and burns those around.

III - Homemade Vanilla Cream

Ingredients:

1 large glass of milk, 250 ml
1 tablespoon full of cornstarch
1 tablespoon butter
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon of lemon zest peel, optional green part only.
2 large gems beats

Way of preparing:

Make the vanilla cream, mixing the milk with the cornstarch, the butter, the sugar, the lemon peel.
Bring the pan to the heat, stirring constantly with a tall spoon until thick, then add the vanilla essence.
After ready, pass the vanilla cream to a bowl to cool.

IV - Vanilla Cream II

1 can of raw condensed milk
1 can of cow's milk, use the same can of condensed milk
1 tablespoon not too full of cornstarch

Way of preparing:

Mix the condensed milk with the cow's milk and the dissolved cornstarch in a little milk.
Bring to the boil until thick.

V - Vanilla Cream with Coconut:

2 boxes of 85 grs vanilla pudding. each
2 tablespoons of cornstarch
1 liter of cow's milk
2 tablespoons sugar
1 small glass of coconut milk 200 ml

Way of preparing:

Dissolve pudding and cornstarch in cow's milk, then add the coconut milk and sugar.
Bring to the heat for 10 minutes or until thickened and cooked.
Allow to cool well before use
Serves as filling and as icing sugar

VI - Cream of the Gods:

1 can of condensed milk
1 can boiled cow's milk or long-life milk,
250 grs. chopped white chocolate and melted in a water bath
2 packets of sour cream, or canned without the whey
12 grams of colorless gelatin (soup) without flavor
5 tablespoons cold water to moisten the gelatin
1 tablespoon of cornstarch
2 egg whites in firm snow

Way of preparing:

Wet the gelatin with the cold water, then dissolve in a water bath, or in the microwave for 30 seconds at a time.
Mix the condensed milk with the cow's milk already dissolved the cornstarch.
Bring to medium heat stirring constantly until thickened, about 10 minutes.
Melt the chopped white chocolate in a water bath, mixing constantly without stirring.
Bath Mary:
Do not forget when to boil the water (from the Maria bath), turn off the fire, before placing the white chocolate.
Slowly mix the cream without the whey in the melted white chocolate until smooth. Add the dissolved and hot gelatin and mix again well.
Finally pour this cream still warm in the egg whites gradually and slowly, mix well until a homogeneous mass.

Carolinas Chocolate Bombs and Big Thread + Fillings

Carolinas Chocolate Bombs and Big Thread + Fillings
With Tips and Secrets and Chef - Step by Step.

Eclair = French Mass

Ingredients:

1 kg of special sifted wheat flour
1 liter of cold water
700 grs. of vegetable margarine in a bucket without salt
30 fresh medium eggs
2 tablespoons sugar
1 pinch of salt
The dough is neutral, the sugar serves to color

Way of preparing:

Put a large pan on the fire with water and margarine.
When the water boils and the margarine is melted, add the salt and sugar then the wheat flour in one go, without turning off the heat, stirring quickly like a wooden spoon, until well blended.
If you do not have practice, remove a little of the fire stir well until all is well mixed, bring to the fire again until cooking loosen from the bottom of the pan.
Let it cook for 10 '(ten) minutes, always stirring with a tall wire spoon, until it comes out of the bottom of the pan, getting a ball.
Remove the dough from the fire, let the heat a little loose, and with the dough still warm, add the eggs one at a time, mixing with your hands until you finish the eggs. (With gloves)
Mix well with your hands or a wooden spoon until you reach the point.
Chef's Secret:
The point of mass is, when picking up a portion in the hands pulling
upwards releasing the dough, it did not fall, forming a wire at the end of the dough.
If you want you can hit the mixer, not forgetting the point of mass does not fall on the tip of the mixer.
TO MODEL:

Put the dough into a large flat spout
Make polka dots (Carolina) 2 centimeters or eclair (pumps) 5 centimeters long and 2 centimeters wide.
GREAT THREAD
You can make a large screw with the Eclair mass with the bag of confection.
Place the roasting thread into a hole-shaped center.
If you want you can beat the batter in the Industrial mixer.
Bake in a preheated hot oven at 160 ° C, after ten minutes increase the oven temperature to 180 ° C for 20 'or 30' minutes. Or until blush.
THE SHAPES:

Form lightly greased with margarine or if the form is widely used do not need to grease.
Put one away from the other grows a lot (double).
For beginners use non-stick form.
TIPS:
Can not Open Oven That Pasta Lowers And Wets ..

Do not open the oven while it is roasting, which mass lowers, that is, withers.
II IMPORTANT TIPS:

Do not put butter in the place of margarine as the dough gets greasy.
Once roasted it is golden brown, remove from the oven, allow to cool in place without drafts, covered with clean napkin.
MASS CLEANING:
After cold wipe with the knife or scissors, excess mass, or some defect, that remained.
Open the pump in half with the aid of a knife, in the lengthwise direction, without separating the parts.
FATHER SEE BELOW:
Then place the filling, with a teaspoon, smooth well.
DECORATION:
Finally cover with the chocolate syrup, bring the refrigerator to dry.
Remove from the refrigerator, make the friezes according to the coverage.

Roof -
Hold the pump in the left hand, and with the right hand pour the molten and cold chocolate with the aid of a shell.
Test the temperature of the chocolate by putting a little under the lips, when cool return the chocolate pot in the water bath with the boiling water and the fire off, put a little oil on the cover to tune the chocolate.
TO MAKE THE FRIES:

To make the friezes
Use a small bag of butter paper, fill with melted chocolate, cut a little tip to get the chocolate very thin.
The)
The chocolate milk candy pump, the friezes are made with dark chocolate.
B)
The milk candy pump, the friezes are made with white chocolate.
The other fillings make the friezes according to your taste.
The mass of the pump is 30 grams, the filling is 30 to 40 grams, and the coating 10 grams.
The carolinas (Eclair) stuffing and topping to taste.
The carolines are round.
To stuff cut in half, or with large flat beak.
THREAD SEALING:
The thread is stuffed with whipped cream, it can also be with dulce de leche, or cream of confectioner's.
You do not need to cut the thread for stuffing, to drill in several places, with large smooth beak and the bag of confectionery.
The amount of the filling of the thread is to your liking.

DECORATION II

Decorate over the pump (the pump is rectangular) chantily and sprinkle dark granulated chocolate, or chocolate zest, made with the round candy cutter.
Roof:

500 grs. half bitter chocolate melted in a water bath with
2 tablespoons corn oil

Finishing:

Before placing the friezes on the pumps (Eclair), clean with a knife or scissors removing the excess chocolate that is under the candy.
Place the candies in large paper cups number 0.

Fillings:

I - Milk Chocolate Milk:

1 can of cooked condensed milk, in the pressure cooker for 30 'to 40

Traditional Nuts Quindão

Traditional Nuts Quindão

Ingredients:

18 egg yolks + 3 egg whites all passed through the fine sieve
1 ½ tablespoon of butter
1 ½ cup ground (tea) walnuts
½ spoon (soup) of walnut essence, or vanilla essence

Syrup :

4 cups (tea) sugar
2 cups water
2 cinnamon sticks remove before using the syrup
1 tablespoon of clove of India
Remove the cloves and cinnamon before using the syrup.

Decoration:
Nuts in halves, cherries in whole syrup, egg yolks and
if you want chantilly balls with cherry beak


Way of preparing:

In a medium saucepan, combine the sugar with the water, add the clove and the cinnamon, bring to the fire for 30 minutes or until it forms a thick syrup.
Remove from heat and allow to cool.
In a bowl mix the egg yolks with the egg whites in the fine sieve, add the butter, the walnuts ground the essence of walnuts or vanilla, pour the warm sauce slowly and slowly, mixing with a large spatula.
After the well mixed and homogeneous dough, place in a common round shape, or hole in the center.
Grease the form with glucose, or butter, sprinkled with sugar.
No need to rest in shape before baking.
Bake in a water bath for 40 to 60 minutes or until blush
Place the form on a baking sheet with hot water.
Preheated oven high 180 º C
After roasting, let cool in the oven.
After cold, remove the quindon from the way, pass to a large glass dish, turned the colored part down.
Take the refrigerator until serving time.
Leftovers always keep in the refrigerator.

DECORATION:
If you want you can decorate with walnuts, cherries, yarn falling eggs and also whipped cream.

Note:
With the same recipe you can replace the walnuts with almonds, hazelnuts, macadamia etc.
For Party:
You can make it on a baking sheet (baking sheet is rectangular) then cut with the template cutter you want round, heart, square among others.

Suggestion for Domingoi's Dessert

Suggestion for Domingoi's Dessert

Quindão de Coco With Tips + Secret Chef II Options
Quindão de Amendoas and others

Ingredients:

18 large gems
150 grs. of fresh grated coconut, or 100 grs. dry hydrated
150 to 200 ml cold cow's milk
400 grs. of refined sugar if you prefer sweet, or to taste
1 tablespoon butter


Way of preparing:

Beat the yolks in the blender for 5 to 10 minutes, add the milk and the butter to beat again, then add the sugar and finally the grated coconut.
Round shape 25 centimeters in circumference and 5 centimeters in height.
Spread with butter and sprinkled with refined sugar.
Put the quindon in the form, let it set for one hour See below.
Preheated oven medium 180 º c
Bake in a water bath for about 40 minutes, or until golden brown on top.
The water in the water bath is boiling, and is prepared as follows:
Put the shape of the quindon, inside another round shape a little larger than the first.
Add boiling water from the "water bath" gradually, in the second form, with the help of a long-necked teapot.
* Be careful not to spill water into the quindão. *
After the roasted quindon, let cool in the oven.
After cold, store inside the refrigerator for 3 to 5 days, covered with film paper, or inside a plastic box with lid.
FREEZING:
If you want you can freeze, unmoulding, having previously packed inside a cardboard box with lid, or wrap with cellophane paper.
To serve place in a glass dish with the golden part facing down, where the coconut is.
If you like you can spice up the quindon with mint leaves, drained cherries and kiwi, and chantilly balls made with cherry bean.
You can make small quindins, do the same as the previous one.

Tips:
You can make the quindon in a rectangular baking dish, make according to the previous recipe, then cut with small round cutter, brush with glucose to give it shine.
DECORATION:
If it is to be used for partying, use 4-petal cups, or use quindim as a daisy crumb.
It looks beautifully decorated.
White towel and yellow top to highlight the daisies, which is placed around the table.
You can use white towel to the floor.

Chef's Secret:

After the quindão was beaten and already in shape, let it sit for 60 minutes, this is an hour.
The process above is for the coconut to rise in the mass,
If you do not let it rest, you'll be a little cheeky.

Q u i n d o f th e A m en d o n s + Chocolate

You can exchange almonds with walnuts, macadamia nuts, and other dried fruits, in the same proportion.

Ingredients:

18 large gems
100 to 150 grams of ground almonds, (without the skin) or nuts, or hazelnuts etc.
250 ml of cow's milk
1 tablespoon butter
400 to 500 g of refined sugar, or to taste
l pinch of salt
2 tablespoons shallow chocolate powder (optional)

Way of preparing:

Beat in the blender the egg yolks, then add the milk, the chocolate, the butter, the ground almonds, the pinch of salt and finally the sugar
After well beaten all the ingredients, put in a form of hole in the center, greased with butter and sprinkled with sugar, or sugar with chocolate
Do not leave at rest. Bake next
Bake in a water bath, without the oven rack, that is, in the bottom of the oven
Preheated oven medium 180 ° C, for 40 to 60 minutes, or until firm
Allow to cool in the shape. Then store in the refrigerator
With the same recipe you can make small quindins by putting in small empties, greased with butter and sprinkled with sugar
The way to make the little quindins is the same as the big one
Recapping.
You can exchange almonds with walnuts, macadamia nuts, and other dried fruits, in the same proportion.

White Coconut With Secret of Chef do Brasil

White Coconut With Secret of Chef do Brasil

SECREDO -Cocada Branca do (Brazil)

V Options and other suggestions

I option:
White cocada:
Ingredients:
2 kilos of freshly grated coconut at the time in the thick coarse
2 pounds of refined sugar
½ liter of cold water
1 cup white tea (glucose)
2 large cinnamon sticks, 8 Indian carnations,
3 thin slices of ginger (optional)
Way of preparing:
Put the grated coconut, sugar, water, cinnamon stick, clove and ginger in a pot or large pan, mix well.
Bring to low heat, stirring constantly until all the water is dry, before removing from heat, add the glucose, mix well, until incorporated in the mass.
The glucose is white milky color serves to give alloy in the cocada, to be the true cocada. Commercial.
* GLUCOSE IS THE SECRET OF CONFETTIER OR CHEF *
After the coconut ready, leave to rest for an hour in a cool and dry place, not in the refrigerator.
Remove cinnamon sticks, cloves and ginger.
Modeling:
Mold the cocadas with the help of a deep spoon or two spoons, or a shovel to cut cake, or in aluminum or plastic molds.
After the cocadas ready put to dry for 12 hours, on paper of butter.
Store in the shop window, or store inside a closet with a screen or in a cool, dry place, protected with screen or filó.
It can not put in the refrigerator, which hardens and dries a lot.
II option:
Burned Sugar Coconut
Make the same as the previous recipe, with the difference that you need to burn the sugar until it turns to the color of guarana.
Be careful before you cook the coconut, so do not burn the sugar that gets bitter.
If you need to stop cooking, place the pan of the burnt sugar in a bowl of ice water and plenty of ice.
III option:
White Coconut With Coconut Shell
Make the same true white coconut, with the difference is that it cuts the coconut without taking the film that covers the whole coconut.
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.
V option:
Coconut Coconut With Passion Fruit
Ingredients:
3 cups freshly grated coconut
3 cups (tea) sugar
2 cups (tea) of juice of pure passion fruit, does not serve industrialized.
1 cup cold water (tea)
1 tablespoon full of glucose

Ingredients below (optional):

1 cup ground (tea) walnuts
½ cup of raisins without seeds
Way of preparing:
Put in a large saucepan, the sugar with the fresh coconut grated the passion fruit juice, the cold water.
Bring to medium heat, stirring constantly (with a high wire spoon) for 30 'to 40' minutes or until dry, before adding to the fire, add glucose.
After the coconut ready and cold add the ground walnuts and the raisins without seeds.
Let cool make a roll as if it were a round or long cut gnocchi.
To Market:
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.
It can do with other flavors such as purple potato, acerola pineapple, cashew, carambola kiwi among others.
Replace the passion fruit juice with any ingredients above, or you can put juice and the pulp together ..

Nest of Eggs or Chocolate Yarn for Easter

Nest of Eggs or Chocolate Yarn for Easter

Easter Bunny With Eggs Nest + Tips
See suggestion of nest made with chocolate

Ingredients:

2 cups (s) of sifted wheat flour
1 cup of refined or brown sugar
1 cup of milk (tea) of cow's milk
½ cup (tea) raw apples diced into cubes or
½ cup washed dried fruit, can be exchanged for chopped dark chocolate
100 grs. butter or margarine
1 tablespoon baking powder
1 tablespoon of lemon zest
1 teaspoon ground cinnamon powder
2 tablespoons lemon juice to put on top of apples
4 large eggs or 6 small shakes together with 4 tablespoons of sugar
1 pinch of ground cloves

I - Coverage:

1 cup sugar confectioner's sugar
1 large lemon only the juice.
To lemon zest, put in the dough only green part, do not put the white part that bitter.

Way of preparing:

Mix the lemon juice with the sugar until there is a thick syrup that runs down the sides of the cake.

II - Coverage:
1 cup sugar confectioner's sugar
½ cup chopped small cashew nuts to stick on the sides
1 large lemon only the juice
1 egg pasteurized egg white
Way of preparing:
In a bowl, mix the sugar with the lemon juice and the white wine without knocking.
Once well blended, pour this syrup over the cake so that it covers all the sides. then squeeze the cashew nut.
To stick the cashew nutmeg on the cake, hold the cake or place in the ballerina. The ballerina is a round piece for confetti cake she rolls.
Put a handful of the farofa in the right hand, go sticking slowly in the cake until finish all the round and to be uniform.
You can replace cashew nuts with nuts or peanuts.
* Peanut trick (put essence of nuts) *
Decoration:
Make nest with egg yarn, inside place mini Easter eggs wrapped with colored paper, one of each color.

Nest Made With Chocolate:
If you prefer you can make nest with melted chocolate wires using the minis paper sachets, cut the very thin tip.
Make the nests on foil or let aluminum paper cool before using.
Place the colored eggs inside the chocolate nest.

II Filling for Easter Egg Several options -

II Filling for Easter Egg Several options -


Filling:
I- Option:

Special Coco:

Ingredients:

250 grs. of white fondant
250 grs. of dry coconut grated and hydrated with a little water
1 tablespoon of warm water to moisten the coconut
3 to 5 tablespoons (soup) well filled with condensed milk, or what is needed
1 teaspoon of Rhum or vanilla essence.

Way of preparing:

Start watering the coconut with a spoonful (soup) of warm water until it is very moist.
In a bowl add the fondant with the coconut already moistened, add the condensed milk to the point of rolling, finally the essence of Rhum.


II Filling
Truffles

180 grs. dark chocolate bittersweet
2 tablespoons unsalted butter
2 teaspoons milk powder
2 tablespoons of rum, or liqueur to taste
2 large gems
50 grs. ground nuts or hazelnuts, almonds, brazil nuts, macadamia, among others.

How to Prepare Truffle Stuffing:

Chop or grate the dark chocolate, melt in a water bath, add the beaten yolks to the butter, mix well until the dough is homogeneous, add the milk powder and the rum.
Take the refrigerator for an hour.

How to Fill Easter Eggs:

After the filling is almost firm, stuff the Easter eggs, you can fill half or whole.

Notice:
If it is to be stuffed whole, wrap the two separate pieces, then join with the other paper suitable for Easter egg.
With the same dough you can make bonbons or truffles
Put the bonbons in a brown, silver or gold foil.
The nuts can put in the batter or use in the bonbons or the truffles as filling. .

III Filling

Filling: Easter Egg With Cheese Cheese
1 can of cooked condensed milk
1 can of cream without milk or whipped cream
2 boxes of cheese make cheese
1 sache of colorless gelatin without flavor of 12 grams or 1 tablespoon (rasp).
5 tablespoons cold water to moisturize and dissolve the gelatin
½ pound whipped cream is (optional)
300 grs. bittersweet chocolate chopped and melted
Other Options:
You can put flakes of rice or cornflakes, or crushed cashew nuts, or neston.
Above the halves, maracuja jelly or red fruits.

Way of preparing:

Cook the condensed milk in the pressure cooker without the label for 30 minutes, let it cool inside the pan.
Before opening the can take it to the refrigerator until it cools well,
There is no risk of an accident.
In a bowl mix the condensed milk cooked and cold the cheese create cheese, the melted chocolate the hydrated gelatin dissolved and "hot", last the cream or whipped cream.
Before mixing the whipped cream can add rice flakes, cornflakes, or crushed cashew nuts, seedless raisins, moistened with cocoa liquor.
You can exchange the cashew nuts for Brazil nuts or macadamia, or other nuts

"The whipped cream is made with fresh soda from a bottle"
If you put the whipped cream, remove the sour cream.
After filling the egg halves, place the passion fruit jelly on top.
Make a square or rectangular chocolate base (can put on top of a chocolate cake) to glue each half of the Easter egg. They are two halves the filling is facing upwards

How to Take the Bitter from the Fava.

How to Take the Bitter from the Fava.

On request I am publishing the Secret of how to take the bitter from the Dry bean
How to Take the Bitter Taste of Fava Chef's Secret:
Way of preparing:
Choosing the bean remove any damaged or broken beans through the medium. See Below.
Place the fava in a sieve to wash in running water to remove any impurities.
Soak for at least an hour, drain the water, rinse again.
Then add the fava in a large saucepan with about 3 liters of water, that is to say a pound of dried fava.
So raise boil count five (5) minutes, throw the water out.
Return warm water (not to get in the way).
NOTICE:
Perform this procedure four (4) times to remove the bitter from the bean, before preparing the dish.
Note:
Every grain that is cut in half is because it had weevil, unfit for consumption. Contaminated waste (litter) is contaminated.

.

How to Melt Chocolate for Easter Egg + Fillings

How to Melt Chocolate for Easter Egg + Fillings
Recipe for Beginner

Ingredients:

1 kilo of bitter chocolate or the milk chopped or grated in the thick drain.

How to Prepare Easter Egg:

Melt the chocolate in a water bath
The water bath temperature is 90 ° C.
90 º C is when it starts to appear the balls in the bottom of the pan, "turn off the fire".
Then place the (refractory) bowl with the chopped or grated chocolate on top of the water bath, leave for 1 'or 2', stir well until the chocolate melts with (high spoon).
If the chocolate has not yet melted, go back and do the same as before.
You can melt the chocolate in the micro waves for 30 seconds, "no minutes", remove the blender mix well, if it has not melted go back again and do the same for another 30 seconds, and so on.
* Never put chocolate in high temperature, always in 30 seconds, at a time.
To Make the Shell of the Easter Egg:
With melted and already seasoned chocolate lining an Easter egg shape with a layer of chocolate.
Use a brush or use the bottom of a tablespoon (soup). Make the edges thicker.
Bring the refrigerator on aluminum foil, or paper butter, topped, that is, turned in from the inside down, having previously taken the excess chocolate from the edges of the shape.
Leave in the refrigerator for approximately 2 minutes, ie when the form is opaque
Return and make the second layer of chocolate, repeat the same operation. There are two or three layers of melted chocolate.
* Do not forget to always remove the excess that is on the edges of the forms *, with the help of a spatula.
Make the edges thicker for egg support.
To know when to remove the egg shell (the shape is opaque), unmold it and when it is time to put the stuffing, return the shell to the shape to make it easier to work.
Put the filling, a thick layer of coconut cream, set well. Leave for one hour inside the refrigerator so the cream stays firm.
Pour a thick layer of melted chocolate over top of the filling, return to refrigerator until it is firm.
You can make the filling on both sides.
II - option \;
Eggs
Rendados:
With the chocolate melted and already temperado put in a bag of confectionery made with paper butter, cut the very fine tip.
Put the shape face up, so that you decorate making arabesque messy. Do a little leaking, take the refrigerator to dry.
Go back and make more arabesques,
The third layer and to close any part that is open,
If you want after you dried the third time, sprinkle golden powder.

Truffles :

200 grs. half bitter chocolate
200 grs. milk chocolate
200 grs. cream without the whey
100 ml of orange liqueur or cocoa liquor, or brandy

Way of preparing:

Chop or grate the two chocolates, then dissolve in a water bath.
Heat the cream in a water bath, without the whey, mix gradually in the melted chocolate, mix well until a uniform mass.
After cold add the orange liqueur or the cocoa liquor.
   
II - Option:

Crispy with cashew nuts

2 cups sugar tea
1 cup chopped cashew nuts

Way of preparing:

Bring the sugar to the fire until it dissolves, careful not to burn that it becomes bitter, it should become color of guarana.
Pour the caramel syrup into the buttered marble stone, sprinkle over the chopped cashew nuts, let cool.
After it has cooled, pass the roll of pasta, to be ground and the crunch is left.
You can replace cashew nuts with peanuts, hazelnuts, almonds, etc.

III - Filling:

Sweet dry pumpkin with coconut

IV - Filling:

Coconut jam filling

V - Recheio

Fondant filling with cashew nuts or coarsely chopped walnuts and between layers place wafer sheet.

Technique of Easter Egg Casting + Filling

Technique of Easter Egg Casting + Filling
Leavened or Rendered Eggs + Filling

Rectified
With the chocolate melted and already seasoned (thermal shock), place in a confectionery bag made with butter paper. Cut the tip of the bag very thin, to make the decoration; (within the shape of the egg), or Heart Shape
See below for more information.
I - Option:
Way of preparing:
Put the empty shape facing up, so that you can decorate it inside by making messy arabesque leaked, bring the refrigerator to dry.
Go back and make more arabesques.
The third layer is to close any part that is open, or may leak.
If you want after you dried the third time, sprinkle golden powder on the inside.
If you prefer more cast, leave your way.
The other part of the egg is not leaked
The other part of the heart is also not leaked
II Option
Leaked:
After you made the leaked egg do not need to put golden powder put inside another smaller white egg, made with white chocolate, gets a very beautiful effect.
The leaked egg is only on one side, the other is normal peel.
The white egg if you want to put stuffing or bonbons inside.

note:
The other fillings I've put before.
If you missed I'll go through again in the next post.

Filling:
Coconut Candy Famous

Ingredients:
½ liter of cow's milk
1 can of condensed milk
100 grs. of dry coconut grated hydrated with 3 tablespoons (soup) of cold water, or coconut milk.
1 cup milk cream without whey, or canister
3 tablespoons potato starch, or corn starch (corn starch)
1 tablespoon vanilla essence

Way of preparing:

In a medium saucepan add the cow's milk with the condensed milk, after mixing well add the dry grated coconut hydrated, re-mix.
Bring the pan to the fire, stirring constantly, when it is very hot add the potato starch dissolved in a little cold milk, stir well with a spoon of long cord, stir in the form of eight and also on the sides, not to stick to the bottom of the pan.
Once the cream is well cooked, it loosens from the bottom of the pan gets very thick.

Remove the cream from the heat add the vanilla and the cream slowly warm, slowly, mix well, until a light cream. Allow to cool before use.
Filling.
The stuffing above serves for sweets, chocolate tablets, bonbons, Easter eggs, cakes, buns, crepes etc.
The filling is delicious, can be served on a plate, with or without chocolate coating.

Note:

Chocolate
The reason for not being put, such as melting and seasoning the chocolate, see in previous recipes step by step
Other information:
Do not let the milk boil, to put the potato starch, which is lumpy, that is, the milk must be warm, not boiling, the potato starch is dissolved in cold milk.
If you mess up hitting the mix.
NOTICE:
When you do it for the first time, do it in a small way, go training until you master the technique.

Chocolate ContinuationFor Beginner

Chocolate ContinuationFor Beginner

Are you going to start working with Chocolate?

 Chocolate - Continued - For Beginners
II Chapter
Sometimes chocolate can change the lives of many people, taking care to do well done and good quality.
TIPS:
Not all the people who can reach the top, see the tips below read and re-read several times.
Basic:
How to begin?
Retired, unemployed, men and women, regardless of age, young apprentice.
PROFIT:
The profit of chocolate is usually 300%, that is, if you know how to work with noble chocolate and have the proper care and knowledge not to sell cat by hare.
ATTENTION:
Do not think you; that by making a filling any sour coconut or coconut mixed with sugar topped with the chopped chocolate will make a profit.
GUIDANCE:
Sometimes chocolate vendors come to me and ask me to try it, (of course people I know).
Be very clear, I can not eat anything unknown, I do not know the origin.
I speak the truth about the quality of the fractionated that gets a taste of bad fat in the mouth, the lousy stuffing, wrong mix.
HOT REGIONS:
Only in some regions very hot and with Air Conditioning is that you can work with the fractionated "are exceptions".
Like that person wants to make a profit, if she does not even know the difference of "cat by hare", that is, pure and fractioned Chocolate.
FILLING:
Stuffed coconut grated on the hour, or dry grated coconut without sugar.
ESSENCES
The essences should be bought in a safe place, not anywhere, do not know the brand the taste, it gets horrible, in addition to harming health.
PACKAGING:
Not forgetting to pack right.
If you've never stirred chocolate, make a list of what you need to buy:
SHAPES:
In the market (commerce) there are numerous forms of acetate and other packaging.
Always choose small shapes 250 grs. which is easier to work with and the damage will be less if you go wrong.
PANELS:
Pans and other utensils should be separated only for use of chocolate, ie if you do not have the floss.
CAUTION:
Be careful not to use panela smelling onion, garlic, and other strong seasonings, fish.
DO NOT DO IT:
Some people put pepper to give it a different twist. Do not do it.
To climb in life we ​​have to climb from bottom to top, step by step.
If you want to start at the top of the ladder you have a fall that results do not need to write, you already know.
"The more people descend, the more others grow," (those who have judgments).
WORKING WITH CHOCOLATE:
The business to work with chocolate has to work for the one who knows how to do, decorating, having the above mentioned care.
CRISIS:
Now because of the Brazilian crisis the eggs are smaller, at the very high price to invest.
PRINCICANTS
The novice is usually very anxious, nervous and ends up having great loss.
Do not be ashamed, always ask for people you know or take courses read on the subject, be advised.
Today we have many channels of dissemination, Internet, TV, Magazines among others.
SOME SUGGESTIONS:
1.Purchase Boxes Special House Party Products
2. Make small eggs filled with brigadeiro.
3. Egg dish of 250 grs. Chocolate Loaf of Bread
4. Stuff chocolate mousse, leave 6 hours in the refrigerator to harden
5. Make Easter Egg in half, cover with cocoa
6. Chicken egg packs, 60.00 (six eggs) buy ready for this purpose, do not use the chicken egg carton which is dirty contaminated with salmonella (bacteria) (garbage).
7.Fracting with fractional coverage, the product is another
8.Pain own (dry) to melt chocolate, if dropped a drop of water loses the chocolate.
TEMPERING:
9.Temperage see in the packages of each chocolate, the instructions.
10, Each chocolate has a right temperature, see on the packaging.
Be careful not to let it burn, especially white.
Follow step by step, in the next publication other information on seasoning the chocolate and each one of them.
Tempering means melting and making the right mix to give thermal shock.
Note:
My Message:
Do little at a time, until you experience not the step bigger than the leg.
Use good quality product
Work with love
GOOD LUCK
DO NOT FORGET GOD OPENS THE DOORS TO LET THOSE WHO KNOW WHERE HE GOES.

CONTINUATION;

CONTINUATION;



eese, cioccolato sciolto sciolto and gelatina idratata "syrup". Infine the cream or panna montata.Prima di mescolare la panna montata potete aggiungere scaglie di riso, cereali or anacardi tritati, uvetta senza semi, idratata with liquore di cacao.Potete scambiare gli anacardi with noci of the Brazilian or noci di macadamia or an altro type di noce "Panna montata è fatta with fresh latte spremuto." If you join the panna montata, rimuovere the cream in scatola dalla ricetta.Quando if riempiono le metà delle uova, posizionare the gelatina della passione in top. Fai a base di cioccolato per incollare ogni metà dell'uovo di Pasqua. The base is a rectangle or a rectangle of the heart: it is a dream that is a material of high rhyme.

Chcolate Easter Egg + Chef's Tips and Secrets:

Chcolate Easter Egg + Chef's Tips and Secrets:

CHOCOLATE- FILLING TIPS AND CHEF SECRET
For Beginners
Chocolate With Chef's Tips and Secrets and Other Information- For Beginners
Very Important Information:
Be sure to read the entire recipe, plus the Tips and Secrets have other Important Information.
Ingredients:
Easter egg:
500 grs. bittersweet chocolate, chopped and melted or milk chocolate or half a half (250 g each)
Way of preparing:
Cut the chocolate on a kitchen board (dry clean) with a serrated knife.

When the water of the water bath reached 90 º C. turn off the heat and place the chopped chocolate pan on top so that it fits well so as not to get water vapor.

Stir well until chocolate melts. If you can not melt all the chocolate, remove the pot from the top of the water bath and repeat the same operation, very carefully to avoid getting steam that spoils all the chocolate.
The chocolate is soft sticky, unfit for consumption, you lose everything you did.
Then pour the melted chocolate on top of a very dry marble stone.
Spread the chocolate with a spatula until cool.
Test the chocolate by placing a little under the lower lip that should be cold.
CHEF SECRET ::
If you do not want to put the chocolate to give thermal shock on the marble stone.
Do it as follows.
Melt half the chocolate, remove from the heat then add the other half, mix well until melted.
So you do not need to give thermal shock.
To melt the chocolate in the microwave:
ATTENTION:
Never melt chocolate in glass or refractory in microwaves, it heats gets very hot and burns.
The leftover chocolate from the edges of the shapes and the rest of the bowl is unfit for consumption.
To Melt Chocolate in Micro waves:
Place the chopped chocolate in a large plastic bowl, lightly microwave it for about 1 minute (1 minute) if you do not have it put 30 seconds, stir to melt, then come back another 30 seconds to stir until melted .
The chocolate will not be totally melted.
You'll have to fiddle well off microwaves until it gets all melted.
If using thermometer the chocolate will be more or less between 42 º C.
Do not use the chocolate at this temperature that will take too long to dry and your appearance will be impaired.
For this reason you need to temper the chocolate by giving thermal shock to lower the temperature to 28 ° C or make the same as the previous (Secret).
If you are to professionalize for your safety it is best to use an electric melt or pan of own water bath for this purpose.
If you are a beginner always make small portions or make filled bonbons covered with paper suitable for that purpose.
So nobody discovers the chocolate flaws.
Always do with noble chocolate never make any chocolate, full of fat.
Chocolate is always tasty with the filling you put in, that is, if you use noble chocolate. ( of good quality).
When you do, do it with pleasure and with love.

How to make the Simple Easter Egg:
Place a layer of melted chocolate in the shape of the Easter egg, go turning to spread the chocolate or use a brush.
Pull the chocolate with a tablespoon (soup) to the edges, to get thicker. Clean up excess.
Cover with foil or foil. The egg is facing upwards.
If you want you can capsize (turning down).
Take the refrigerator for a maximum of 2 minutes.
Go back and make two more layers. Repeat the same operation. When the chocolate is dry the transparent form will become opaque.
You can leave it to dry for 8 to 12 hours or immediately wrap with appropriate paper.
Place the chosen filling in each of the two halves.
If you want you can close the two half with melted chocolate with the help of the bean cherry, so do not put the maracuja jelly.

Filling the Easter Egg:
1 can of cooked condensed milk
1 can of cream without milk or whipped cream
2 boxes of cheese make cheese
1 sache of colorless gelatin without flavor of 12 grams or 1 tablespoon (rasp).
5 tablespoons cold water to moisturize and dissolve the gelatin
½ pound whipped cream is (optional)
300 grs. bittersweet chocolate chopped and melted
Other Options:

You can put flakes of rice or cornflakes, or crushed cashew nuts.
Above the halves of the Easter Egg, maracuja jelly or red fruits.

How to prepare the filling:
Cook the condensed milk in the pressure cooker without the label for 30 minutes, let it cool inside the pan.
CAUTION:
Recapping,:
Allow to cool in the pan then bring the can to the refrigerator until it cools well before opening. If you open hot or warm the candy splashes and runs the risk of burning
After the condensed milk is cooked and cooled, place in a bowl and mix the cheese.

On request I am posting in advance to anyone who will work with chocolate.

On request I am posting in advance to anyone who will work with chocolate.

 Stuffed Easter Egg - Wonderful
For Beginner Footsteps See below for more information

Ingredients:

Filling:

Chocolate Cake:

2 cups special sifted wheat flour
1 glass of hot water
1 cup of powdered chocolate
2 cups (tea) of refined sugar
6 light eggs in snow
3 tablespoons margarine
1 tablespoon baking powder

Chocolate To Make The Easter Egg Peel.

2 kilos of half-chopped or grated bitter chocolate
1 kilo of chocolate in minced or grated milk

Form:

1 lb. Easter Egg shape

Filling:

Prestige cream:

500 ml of cow's milk, can use the long life
100 grs. grated dry coconut
1 can of condensed milk
3 tablespoons potato starch or corn starch
1 tablespoon vanilla
1 cup of cream without the whey
add only after the cream ready, off the fire


How to Prepare the Loaf of Bread:

Beat the egg yolks with the sugar and margarine, until whitish cream.
With the mixer on, stick the water alternately with the wheat flour slowly and slowly, add the chocolate to the spoons, after being thoroughly mixed, add the yeast, stir rapidly.

Turn off the mixer, add the egg whites, mixing in the dough from the bottom up, very slowly.
Another way to do this is to add the heavy batter gradually in the egg whites, mix well with a spatula, until it is a soft mass, and full of air bubbles.
Put in a large rectangular shape, or (two small baking sheets) greased and sprinkled with wheat flour, mixed with chocolate powder, equal parts. You can grease the shape with butter and sprinkle powdered chocolate.
The dough should be very thin, or cut into three very thin layers, about half a centimeter each.


Baking Mode:
Bring to bake in oven not heated medium 180 º C,

How to prepare the cream:

Make the cream by mixing all the ingredients, except the cream that adds only after the cream ready, out of the fire, let it cool before using.

How to Prepare the Chocolate:

The pan to melt the chocolate should be very dry.
You can not get steam in the chocolate that does not harden and sticky
You can not wash the plastic chocolate forms, pass almond oil with a piece of cotton, then remove with paper towel so that there is no cotton residue.
Melting chocolate in a water bath is easier, and you can also re-use leftovers from other chocolates.

Boss's Secret:

The same procedure does not happen in the microwave, which burns the chocolate.
The water of the water bath should not boil, the temperature is warm, when you have balls to turn off the fire, put the chocolate pan chopped without stirring.
When the chocolate is melted stir with a wooden spoon to melt equally, if the chocolate has cooled, bring it back to the water bath, do the same as the previous one.
Thermal shock:
Give the heat shock by placing the pan of the chocolate to cool inside a pan with cold water, can not be chilled, stir from all sides to equal the temperature of the chocolate.
Do not give the heat shock with ice water, because the chocolate gets different temperature, the bottom gets colder, the temperature becomes uneven.
 
Note:
When melting the chocolate first place in the pan
the chocolate bittersweet and over the milk chocolate.

How to Mount the Easter Egg Cake:

Line the shape of the "Easter Egg" with a layer of chocolate. Bring the refrigerator on aluminum foil facing the inside, (topped), having first removed the excess chocolate from the edges of the shape. Leave 2'minutes in the refrigerator until the form is opaque.
Put the second layer of chocolate, repeat the same operation.
When the egg shape is ready with the chocolate to assemble the cake inside the shell of the Easter Egg.
Put thin strips of cake on the sides, underneath also, if it gets cracked insert small pieces, water with a little syrup, spreading with the tips of the fingers, as it were rain.
Place a thin layer of the coconut cream around the inside of the shape, then place another layer of cake.
Make several layers until finished, the last one is of coconut cream, to hit the cream with a spoon mixing with the mass of the cake so that it is well smooth.
Place on aluminum foil with the stuffed side down, to stand firm, leave in the refrigerator for 2 (two) hours until firm.
To assemble the cake.
Remove from the egg shape, place over a rectangular chocolate cake, garnish around with colored crystal sugar.
Decorate over the egg a red and golden ribbons with lace, or make the decoration very colorful.
If you like you can spice the cake back with satin checker tape, this is the cake underneath

Sugle de Laranja Lima For Children + Photo

Sugle de Laranja Lima For Children + Photo
It was delicious

Ingredients:
3 cups orange juice Natural lime
1 glass of orange juice to dissolve cornstarch
6 tablespoons (soup) filled with cornstarch (cornstarch)
1 can of condensed milk
1 ½ sachet of 18 g of colorless powdered gelatin without flavor,
Each sache is 12 grams.
Hydrated with 8 tablespoons cold water.
Dissolve the gelatin with half a cup of water in the microwave for 30 seconds each time until it dissolves.
Chef's Secret:
Put the hot gelatin in the pan of the pan (already warm) with orange juice and condensed milk, already cooked.
CAUTION:
Beware the mixture should be lukewarm, if it is too hot it burns the gelatin.
Way of preparing:
Larva the oranges to dry, cut on top of the kitchen board in 4 parts with the shell;
Remove the bark (discard).
Beat the orange in the blender with a little water. Coar (despise the bagasse) Garbage.
Dissolve the corn starch (cornstarch) in ¼ liter of orange juice Reserva.
Put the blender mixture in the pan, bring to the fire until it boils.
Once boiling, pour (slowly and slowly) the corn starch dissolved in the orange juice.
Mix well, leave on the heat until thick.
if it gets too hard add more orange juice, or water.
If it becomes soft, dissolve another tablespoon of cornstarch.
After the cooked cream, let it crush; to place the gelatin.
Recapping:
Moisturize the gelatin, dissolve in the microwave for 30 seconds at a time,
Put the hot jelly in the warm orange cream.
Mix well in eight (8) form to cool,
Then place in aluminum foil, lightly greased with oil or unsalted silicone.
Take the refrigerator for 4 hours or until hardened;
If you want you can put in a fluted form of tuperware, wet with water then remove the excess.
Pour the Sugle de Lima Orange into the shape, take to chill for 4 hours, or until it hardens.
Before serving, remove from the shape and place on a cake plate.
Garnish with oranges without the skin
For child unform, or can serve inside the shape.
If you want to unmold, put more 1 1/2 gelatine for 2 sachets.



.

Yakissoba of Meat or Chicken with Vegetables + Photo

Yakissoba of Meat or Chicken with Vegetables + Photo

Ingredients :

400grs of beef tenderloin steaks, or
(duck, rump or soft coxão).

It can replace the beef for 400 grs. chicken breast or thigh and non-skinned chicken breast

Other Ingredients:

300 grs, of yakissoba spaghetti or spaghetti

Vegetables:

1 large onion, chopped into petals
1 or 2 tablets of vegetable or meat stock
150 grs. of fresh or canned mushrooms, drained washed, chopped into thin slices
1 very small cauliflower cut into a bouquet
1 small ninja broccoli cut into bouquet
1 medium thinly sliced ​​carrot diagonally
1 small red pepper cut into small squares
1 stalk of celery without leaves cut into thin slices (optional).
1 garlic only white cut piece and carrots (optional)
6 tablespoons soy sauce (shoyu)
2 tablespoons corn oil
2 tablespoons sesame oil (optional)
150 to 250 ml of sauce for industrialized yakissoba (optional)
6 to 8 large leaves of celga cut diagonally or
Leaf of cabbage without the thick stem of the cut medium diagonally
1 tablespoon cornstarch (cornstarch) well-filled to leave the sauce silky
½ cup (tea) cold water to dilute corn starch
1 bunch of chives, cut into slices, put after ready dish, before serving.
You can exchange or replace some of the vegetables.
Example:
The cauliflower replace with chopped pod. or another of your choice;

In a large pan or round bottom pan
(wok) Japanese.
Put the two tablespoons of corn oil fry the onion and lightly fry each vegetable, except the broccoli, carrot, pods, cauliflower you need to cook a little more, add the sesame oil, the yakisoba sauce.
Add a little hot water to the vegetable tablets or stock broth, let it on the fire until the vegetables are "al dente", with little sauce.
Dissolve the corn starch in the water, pour over the vegetables, mix well, leave on the fire until cooking for 5 minutes, add the shoyu, finally mix the finely chopped chives.
While braising the vegetables put a cauldron on the fire with 5 liters of water, as soon as they boil, pour the pasta leave on the fire until "al dente". If you want you can give a light fry in the pasta is optional.

To serve.
Place a small serving of pasta on a deep dish, over the very hot vegetables.
Note:
The harder vegetables can make bleaching.
Bleaching:
Pour each one into the boiling water leave, as soon as boiling bring about 1 'minutes, pour over ice water to stop cooking.
Then do the above procedure, braising one at a time.

note:
The photo is only of the vegetation.

Chicken Of The Site - With Curau Salgado Delicioso

Chicken Of The Site - With Curau Salgado Delicioso

Recipe from the City of Uberlândia state of Minas Gerais - Brazil
Ingredients:
2 pounds of overcooked or large chicken in pieces, with the skins
2 tablespoons corn oil
Spices:
1 tablespoon of salt, or
2 tablespoons beef broth
1 teaspoon grated ginger (optional)
1 tablespoon of oregano
½ teaspoon ground coffee or 2 leaves
1 or ½ fingered seedless pepper and without the white streaks finely chopped
1 thinly sliced ​​pork garlic (optional)
2 stalks of chopped celery in thin slices
Other Ingredients:
12 ears of green corn
2 cups milk tea
3 tablespoons cornstarch (cornstarch)
1 teaspoon of salt
Tomato Sauce:
Half a kilo of tomatoes ripe, without skins and without seeds, weighing after being cleaned, or
1 can of sauce ready diluted with 3 cans of cold water
2 cups diced or grated onion
1 cup (tea) parsley with well diced stem
½ cup (tea) green onions, finely chopped
How to Prepare the Chicken:

Season the chicken, let stand for 2 hours, inside the refrigerator.
Fry the chicken in the oil with all the seasonings, drip water little by little, add the skinless and seedless tomatoes, the chopped onion, and if you need to add more salt or put the broth. Test the salt beforehand.
If you want you can use gravy ready, dilute with 3 cans of water or even more.
If using industrialized sauce put 1 tablespoon (shallow) sugar, or a whole medium carrot, to remove the acidity.
Leave on the fire until cooking the sauce and the chicken. Reserve.
How to Prepare the Cure:
Remove the straws from the spikes, strip the hair and then wash under running water.
To remove the Grains from the Spikes:
To remove the grains from the spikes, set them upright on top of the kitchen board.
With the help of a small knife, cut the grains close to the cob, scrape well to remove all the starch.
Beat in the blender the grains with the milk.
Strain the blender mixture into a fine sieve. Discard the bagasse, or make sweet or salty cookie.
Put the corn juice in a pan, with the salt and cornstarch.
Bring to a boil over high heat. up until
a very thick and velvety porridge.
If it gets too hard add a little milk, gradually add until thickening point of cured, if too much liquid put another 1 spoon of corn starch dissolved in milk.

After the cure is finished, go to a center hole shape, greased or wet with water.
Then unmold the curau in a large refractory.
The curau let cool until hard.
Place the chicken on top with the hot sauce.
Top with parsley and chives to taste.
It comes with chopped endive salad with cherry tomatoes or
Salad of finely chopped purple cabbage with green apple and onion, seasoning to taste.
Note:
The curau is served hot, or cold.
Depends on the temperature of the place.
In some regions of Brazil instead of putting tomatoes puts
2 tablespoons of paprika, or to taste.
The rest of the revenue is equal to the previous
Does not accompany rice, however, it is best to put on the table, always someone will ask.
Chef's Secret:
To fry and not stick, put a little chemical baking powder in the chicken.

Oven Rice With Vegetables +Curiosity

Oven Rice With Vegetables + Curiosity
Ingredients:
3 cups freshly cooked (tea) rice
Filling:
100 grs. frozen pea, see below
100 grs. cooked (optional)
1 cup diced carrot "al dente"
1 cup of preserved palm heart, drained, washed and chopped; If you want to put it on top after the rice is ready.
1 cup (sour) parsley with chopped stem
1 cup canned corn, drained and washed
1 cup chopped red bell pepper cut into small pieces
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.
Drain the peas and pour cold water to stop the cooking.Reserve.
The above procedure calls bleaching.
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
cover.
With the help of a fork, sauté in several places on the rice so that the cover enters the rice, before baking.
Preheated oven 180 ° C., until slightly browned.
Serve hot hot.

Accompany a salad of various vegetables:

Watercress, lettuce, almeirão, arugula, endive and others and thin sliced ​​tomatoes or cherry tomatoes.
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 and remove the skin and the fat
Boiled eggs, or scrambled eggs.
Note:
You can only use leftover rice from the same day.
You can not use old rice that spoils the dish and loses all ingredients of the filling. Do not skimp.
Care and much attention in detail above.
Attention:
Canned food needs to drip water (throw away), wash to remove the additives, dyes and preservatives that harm health.
The stem of the parsley is rich in iron and vitamins (do not throw away).

Cuban Rice With Fruits+Salad

Cuban Rice With Fruits + Rectified Salad

Ingredients:


4 cups cooked (cooked) cooked rice
1 cup of water
6 cloves garlic, cut into slices
300 grs. ripe tomatoes cut into pieces without skins without seeds
2 tablespoons oil

Other Ingredients:

4 fried eggs
4 slices of breaded pineapple See below
8 to 12 banana cut into 3-inch breadcrumbs
see below

Pasta To Bread Pineapple

1 cup (tea) wheat flour
½ cup (tea) of water or enough to remain a homogeneous mass
1 teaspoon of chemical baking powder
2 tablespoons chopped fresh parsley

Raw Salad:

1 large foot lettuce well washed, chopped or whole leaves
4 medium ripe tomatoes cut into thin slices
1 plate of (dessert) carrot grated in the thick coarse, or fine thin wires long with the device itself.
1 cup (tea) of large purple olives without the pits
1 medium onion cut into slices, wash to remove the burnt.

How to prepare Cuban rice:

Fry the chopped garlic cloves into thin slices, then remove. Reserve.
In a large paxheira (frying pan type pan with 2 loops), fry the tomatoes in the oil where it fried the garlic.
Add the water gradually until the tomatoes are cooked, when the water is low, add the cooked rice and the reserved fried garlic, stir well, add sweet paprika and a little vinegar. Vinegar is optional.

Fry the eggs one at a time. Reserve.
The banana is the Milanese, see below.
Pat the pineapple slices, then fry put on paper, towel, to remove the fat.

Banana to Milanese:

Way of preparing:

Pass the bananas in the oil, then in the flour, in the beaten eggs and again in the flour.
Shake well to remove the flour.
Fry the bananas in hot oil.
Then put on paper towel to remove excess fat. Reserve.

note:
The breadcrumbs are made with crisp and crushed brown bread

How to Serve the Plate:

Put the rice in a platter over top, the fried eggs, one in each corner, sprinkle sweet paprika and vinegar (optional), sprinkle enough parsley and chopped chives.

Distribute bananas evenly over the platter, or serve separately.
The rice is very moist, the side serves the salad.

Note:

If you make the rice in the paella, serve in the same panela.



On a platter place the whole lettuce leaves, over the grated carrot afterwards, the slices of tomatoes, and the onion in thin slices, on top, to spread the olives, whole.


Paelheira is a shallow pan with two loops, one on each side.

Strawberry Yogurt + Photo

Strawberry Yogurt + Photo

Yogurt with Strawberry Gelatin - With Strawberries in the Pasta
Ingredients:
4 glasses of industrialized yogurt
1 ½ can of condensed milk or diet.
1 can of sour cream
1 box of 82 grs. of strawberry gelatin powder
dissolved with a (180 ml glass of boiling water)
1 sache of 12 grs. of unflavored colorless gelatin,
Moisturize with 5 tablespoons cold water.
Dissolve the gelatin with ½ cup of cold water
Other Ingredients:
1 box of strawberries cut into 4 pieces to put in the dough
1 box of strawberry to decorate the dish

Way of preparing:
Beat in the yogurt blender with the condensed milk and the cream, for 5 minutes.
Pour the blender mixture into the bowl add the warm strawberry gelatin dissolved in (boiling water), slowly add in and finish until done. Recapitulando mix well the warm gelatin, in the mass of the yogurt in the form of eight, for 3 'minutes.
Moisturize unflavored colorless gelatin with five tablespoons of cold water, let stand for a few minutes. Dissolve the gelatin with half a cup of tea in the microwave for 30 seconds at a time.
Slowly pour the dissolved and hot gelatin into the yogurt mixture, stir well for 3 minutes.
Wet with water, then drain a fluted form of tufa.
Put the yogurt mixture in the way take the refrigerator for 4 to 6 hours, or until firm.
Unbake and place the strawberries around without leaves.
Chef's Secret:
To Remove Strawberry Leaves:
Lift the petals, wrap and twist, then just pull.
NEVER cut strawberry leaves that release a lot of water.
It can serve in cups or cups with lid, over decorate with pieces of strawberry.
note:
Ready-made pasta already has pieces of strawberries.
Diet
If you want to do diet put condensed milk diet
Condensed Milk Diet:
1 cup whole milk powder
½ cup of boiling water
½ teaspoon of powdered sweetener suitable for oven and stove
1 tablespoon of light margarine.
Beat all the ingredients in the blender.
Store in refrigerator.
Use the next day.

Crab and Moqueca de crab II options.

Crab and Moqueca de Crab
II options

I- Option:
Toc Toc Crab
For each person go 4 large crabs
Spices:
Lemon, salt
Parsley, chives, coriander, onion, all washed and chopped.
Way of preparing:
Wash live crabs well under running water.
Put them in a large pan proportional to the amount.
To cook you choose the steam mode or, cover with water.
Put the salt by sprinkling squeeze the lemon and also let the shells to cook along with the crabs, add the chopped parsley in large sizes and let cook.
The crab will be cooked when it is reddish.
To know if it is cooked, take the test:
Remove a paw and make sure the meat has already cooked.
After giving the heat shock, pour cold water on top of all the crabs to make it easier for the flesh to get loose from the cartilage.
Serve with Vinaigrette Sauce:
1 ripe tomato cut very well
1 red bell pepper without seeds and without white ribs minced.
1 cup of tea with parsley, chopped very well
1 cup chopped onion
1 cup of red wine vinegar
½ cup extra virgin olive oil.
1 lemon juice only (optional)
1 seedless finger pepper without pricked ribs
Salt to taste.

Way to Taste the Crab:

To eat remove the legs separate them from the joints and then suck them or using a suitable wooden instrument to break so that the meat comes out whole.
II Option:
Moqueca de Crab:
1 pound of crab meat already cleaned and seasoned
½ liter of coconut milk
2 to 3 tablespoons of oil palm oil (optional)
You can exchange palm oil for corn or soybean oil.
2 large diced tomatoes eat the seeds and peel
2 bell peppers one red and one yellow or green, cut into thin slices without seeds
1 large onion cut into slices
1 cup (sour) parsley with chopped stem
½ teaspoon finely chopped chives
Spices:
1 or ½ finger unpeeled finger pepper or the pepper of your taste.
2 tablespoons of lemon juice.
Salt to taste
Way of preparing:
Season the meat of the crab with salt, lemon and pepper to rest for 2 to 4 hours.
Cut the vegetables and season with salt, a little pepper and lemon juice.
Layer in a shallow, wide pan
In the background, palm oil or corn oil
First layer of sliced ​​tomato
Second layer of onion
Third red peppers interspersed with yellow or green
Room the crab. already seasoned with salt
Repeat the layers until you finish
The last layer is onion
Add the coconut milk, bring to the heat, bring to a boil lower the heat, cover the pan.
Cook until vegetables are cooked.
Serve with white rice with coconut, and a salad of fresh vegetables.
** If you have never eaten crab try it is very tasty **
It follows in the next publication crab cone (it is the same as the crab cone).

Rice with Lentil Rectified

Rice with Lentil Rectified

Ingredients:

2 cups (washed) raw rice
2 cups boiling water to cook rice
2 cups cooked (lentil) lentils,
6 cups boiling water

Other Ingredients:

2 tablespoons (soup) full of butter
1 tablespoon sesame oil
1 kg onion cut into thin slices
1 tablespoon (dessert) of salt

Way of preparing:

Wash the lentil well, leave to soak for 2 to 4 hours, with cold water.
Cook the lentil in the regular pan with the six boiling cups until softened. "You should not cook the lentil in the pressure cooker that foam too much"
Wash the rice well under running water. Reserve.

Make the rice with two cups of boiling water and two cups of lentil water, half the salt, when it is almost cooked
add the lentil over a cup of cooking water, mix well, leave on the fire until dry., test the salt.
It gets a moist rice, risotto type.
In separate peel the onions chop into thin slices
sauté the onion in the sesame oil with the butter until it becomes very dark, not burnt, (if it burns it gets bitter).

To serve put the rice with the lentil in a dish, arrange well and put up all the dark onion.
Serve hot hot
You can decorate with mint minced around the plate.

White Manjr Diet abd Sweet II options + photo

White Manjar Diet and Other Sweet II Options + Photo

I Option
Diet:
Ingredients:
1 liter of cow's milk
1 glass of 200 ml of coconut milk
50 grs. of dry grated coconut, hydrated with 5 tablespoons of water, or what is needed
6 tablespoons (soup) filled with corn starch (cornstarch) dissolved in a glass of milk withdraw from the liter of milk from the recipe
4 tablespoons of powdered sweetener suitable for oven and stove.or
1 can of condensed milk diet (See Below)
1 pinch of salt
Way of preparing:
Put in a large pot ¾ (three quarts) of liter of milk, coconut milk, coconut hydrated the sweetener powder, bring to the fire until boiling.
Dissolve the corn starch in the rest of the ¼ (one quarter) milk.
Slowly pour the corn starch mixture into the pan with the milk mixture, stirring constantly until thickened.
Wet a fluted form of tuperware, or aluminum form, take the refrigerator until it hardens for at least 3 hours.
Turn out and serve in bowls.
II Option
Candy:
White Manjar With Black Plums and Syrup + Photo
Ingredients:
1 liter of cow's milk
1 glass of coconut milk
1 can of condensed milk
6 tablespoons (soup) filled with cornstarch corn
1 sache of 12 grams of colorless powdered gelatin without moisturizing flavor with half a cup of cold water, let stand for a few minutes.
Dissolve the gelatin in the microwave.
Make the same as the previous delicacy.
After the delicacy is finished, test the sugar if you need to put two tablespoons of sugar.
Sugar is optional.
Put the dissolved and hot gelatin slowly and slowly in the warm mango, mix well, for 3 'to 5' minutes.
Beware the delicacy of the delicacy can not be too hot which renders the gelatine unusable.
Place the pudding in the fluted form see instructions above
note:
For the delicacy to be velvety beat with the mix before placing the gelatin.
Decoration:
Garnish with 1 can. of black plums.
If using prunes, make a caramel syrup.
Manjar without black plums is diet
Condensed Milk Diet
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 for 5 'to 8' minutes.
Store in refrigerator.
Use the next day

Fish Meni II

Fish Menu II


01 - Grilled Pacu - seasoned with salt only
02 - Pacu Baked in the oven - covered with coarse salt
03 - Fish stew with tomatoes, peppers, and the same weight of green banana fish in thick slices, accompanied by bamboo or palmito
04 - Fried fish with thick slices of banana to milaneza
05 - Vatapá of fish, with coconut milk
06 - White fish fillet stuffed with garlic, poached asparagus
07 - Stuffed fish fillet with dried tomatoes, black olives, capers 08 - Sardine escabeche with carrot, onion, peppers, celery
09 - Painted roast stuffed with garlic, asparagus, with white sauce and on top almond slices
10 - Red onion with various cooked vegetables
11 - Lazanha with cod sauce
12 - Cod with creamy cheese sauce
13 - Cod with shrimps and grilled white sauce
14 - Salmon stuffed with mango and farofa slices of cashew nuts
15 - Grouper with tomatoes, onion, parsley, coriander, with pumpkin puree
16 - Alaskan fish, with white sauce, coconut milk, and boiled vegetables pumpkin, pods, heart of palm, carrot, potato
17 - Portuguese Sardine Grilled or whole roasted with head and guts
Green Peppers, Grilled Red Red, Baked Potatoes, Watercress
18 - Shredded Cod Salad, Parsley, Chives, Capers, Onion
19 - Tuna salad - baked potato, carrot, black olives, parsley, egg
20 - Muqueca de Peixe, celery, bell pepper, tomato, onion, parsley, ginger with pirão - served inside the banana leaf, or foil
21 - Fillet of haddock with sauce in thin strips of green red pepper, yellow, tomato, onion, celery, parsley and chives
22 - Muri de Siri with coconut milk, peppers, tomatoes, onions etc.
23 - Fried sole with vegetables and light mayonnaise made with potatoes
24 - Sole with seafood, tomatoes, peppers, onions
25 - Crab roast in layers - potatoes, peppers, kani, coconut milk, tomatoes, onions, and on top of beaten eggs and grated cheese.
26 - Shrimp dumpling in the moranga
27 - Prawns with tomato sauce, curd
28 - Tuna, aliche with ricotta sauce
29 - Roasted fish with light sauce made with potatoes, carrots, milk, oil
30 - Oven tuna with white wine. Onions, ginger, herbs and spices (condiments)
31 - Roasted fish with gorgonzola sauce, asparagus, broccoli
32 - Shell of crab Bahian fashion, coconut milk, tomato, onion, herbs
33 - File of fried fish with cooked tomatoes, fresh herbs, watercress, heart of palm
34 - Bacalhau à Moda Portuesa - potatoes, eggs, cooked onions, broccoli, black olives and olive oil at will
35 - Cleide paella, with tuna, squid, seafood, vongoles, prawns, crayfish, red peppers, frozen peas, raw, heart of palm
36 - Cod to the oven with palmito cream of milk, parmesan, paprica
37 - Cod dumpling with mashed potatoes.
38 - Cod grilled with boiled eggs, and various vegetables
39 - Cod cake - coconut milk, onion, eggs
40 - Shredded codfish salad with white beans, parsley, capers, onions, green olives
41 - Fried cod with lettuce, watercress, arugula, escarole, toamte
42 - Roasted, stuffed with asparagus, kani, celery, fruit balls: melon, papaya, kiwi, apple, orange and grape
43 - Painted whole with roses made from turnips and beets
44 - Pacu roasted served with carrot, potato, broccoli, onion, olives
45 - Roasted carps with artichokes, dried tomatoes and ricotta
46 - Fried carps with cooked or fried potatoes and watercress, peppers, lettuce
47 - Fillet of fish stuffed with ham and mozzarella, lettuce, watercress
48 - Painted in large dishes, with white sauce and prawns
49 - Fillet of grilled fish with small fried potatoes (passed on the beaten egg and then on the maize and lettuce
50 - Grandfather Fernando cod, small potato, carrot in thick slices, sweet potatoes, cassava, mandioquina, broccoli, cauliflower, yam, eggplant, pumpkin, zucchini, cabbage with parsley sauce, chives, onion, red pepper, salt , vinegar, olive oil

Fish Cant - I

Fish Card-I

01 - Fish on the tile - fillet of haddock with chopped herbs red-
chopped onion, topped with breadcrumbs and grated cheese
02 - Fillet of fried fish with shrimp sauce
03 - Sole Baked, Stuffed with asparagus and garlic poró
04 - Fillet of fried hake, with white sauce and cheese
05 - Tuna in tin - Pie with stuffing of tuna, olives, tomato, onion
06 - Grouper soaked with tomato, onion, pumpkin served, heart of palm,
07 - Alaskan fish - fried fillet, sauce with mayonnaise and grated cheese
08 - Fish Muqueca - Fish or other without pimples, tomato, onion, celery, red and green peppers, pepper, and fresh herbs.
09 - Whole fish roasted with fish pirão
10 - Piranha soup, carrots, potatoes, celery, mandioquinha, pods, and fresh herbs
11 - Roasted fish topped with mayonnaise and radish scales
12 - Escabeche de cação - carrots, onions, red peppers, capers, parsley and chopped chives.
13 - Fillet of fried haddock with sauce, topped with mozzarella and balls
fruit, papaya, melon, mango, apple etc.
14 - Paella with Seafood and Fish, peas, red bell peppers.
15 - Mixed Paella with chicken, rabbits, pork loin and shrimp
16 - Paella Valenciana, with vongoles, prawns, squid, mussels, chicken
17 - Sole of Felicia - with sauce of prawns, lobster, squid etc.
18 - Bunch of Siri with Kani Kama salad, potatoes, olives etc.
19 - Muri de Siri - with peppers, tomatoes, celery, coconut milk
20 - Cod of Pan, with potatoes, broccoli, chickpeas.
21 - Fish with green banana, onion, tomato, fish broth
22 - Cod sauce with mozzarella, for laziness in the oven
23 - Creamy Cod - with cheese sauce and curd
24 - Cod with white sauce cheeses, served on the moranga
25 - Shrimps in layers, with prawns and tomato sauce
26 - Sole stuffed with mango and asparagus and farofa of cashew nuts
27 - Fish Soup or Cod Soup - Tomato Onion, Thickened with Wet Bread
28 - Vatapá of fish, coconut milk, cashew nuts, cod, tomato, onion, coriander, paes wet in milk.
29 - Salad of Kani Kama- lettuce. Cress, arugula, endive, mango, flap
cate, orange wedges, red peppers, diced apples.
30 - Peixe a Portuguesa - With tomato sauce, onion, peppers, wine
dry white, fresh herbs, ginger, nutmeg, mashed potatoes
Black olives..

Continuação

 Continuação

sso, caldo de carne e ervas finas. Roupa Velha – carne seca cozida, e refogada com tomate. cebola, pimenta com farinha de mandioca, tipo farofa. Carne de vaca em pedaços grosso com quibebe (abobora madura refogada) Rocambole assado de carne moída simples, carne moída, cebola, hortelã, salsa, ovo batido. Rocambole de carne moída assado, recheado com presunto e mussarela, rodelas de tomate com orégano. Rocambole de carne moída , recheado com catupiry. Rocambole de carne moída recheado com ovo cozido inteiro, e molho de tomate, por cima queijo ralado. Bolo de carne moída recheado com cenoura, vagem, palmito, ervilha azaitona , e molho de tomate grosso. Hamburguer de carne de vaca temperado - grelhado acompanha pão alface, pikes , mostarda e catchup. Hambúrguer de carne de frango grelhado – batata frita , alface, tomate. Hamburguer de carne de soja , com molho de tomate. Carne seca cozida e refogada acompanha quibebe e salada de verdura verde escura, pimentão vermelho, cebola em rodelas finas, alface, e repolho roxo refogado. Carne seca cozida e refogada com tomate, cebola, acompanha mamão verde ralado refogado. Guisadinho, carne moída com caldo de carne cenoura, batata repolho, chuchu, em cubinhos, ervilha e milho entre outros. Kafta de forno – carne moída temperado com sopa de cebola, por cima rodelas de tomate e cebola. Kafta carne moída temperada, Bolinho cozido com coalhada, com bastante salsa, hortelã picadas. Kibe assado carne moída, trigo em grão, cebola, hortelã, sal, pimenta. Kibe frito – carne moída, trigo em grão, cebola, hortelã, recheado com carne moída e cebola. Kibe Labani Músculo cozido á moda francesa com molho de tomate e cebola Músculo cozido em cubos, temperado com cebola, salsa, sal, pimenta, azeitonas verdes picadas, alcaparras, pimentão vermelho em tirinhas. Chuleta grelhada servida na tabua com alface e tomate e agrião. Polpetone de Bolonha – individual grandes, recheados Recheio de Torta - carne moída com palmito, cenoura, ervilha, salsa etc. Churrasco de costela de boi, picanhá entre outros

Ox Meat Menu - 71 options

Ox Meat Menu - 71 options

Hot dishes:

Pan lizard - stuffed with sausage, tomato sauce and whole cooked potatoes.
Pan Lizard - stuffed with whole carrot, raw red pepper, bacon.
Lizard cut into blanket - stuffing slices of boiled eggs, capers, seeded raisins, parsley and onion finely chopped, tied with string covered with tomato sauce.
Lizard cut into blanket - stuffing slices of ham and mozzarella.
Whole lizard seasoned with herbs, rosemary, basil, parsley, onion, whole finger pepper, vinegar, baked in the pan and then oven.
Pan lizard cut into one-centimeter slices, without loosing the parts, ie cutting without going all the way, sandwiching slices of bacon or ham, tie well to not loosen. It can be roasted as well.
Before serving remove the string put a slice of mozzarella in each slice along with the gratin bacon.
Lizard rolled and tied with string, filling: bacon, sausage, onion, carrot red pepper, celery. Round lettuce leaves.
Lizard roast beef with baking sauce
Roast beef steak in the oven without seasoning for 1 hour, 5 minutes before removing from the oven season with salt and pepper to taste, serve with white rice and lettuce salad with khaki tomatoes or chopped
Grilled simple steak, serve with onion, pepper, tomato sauce
Simple steak Make separate Vinegar baked with the same water loss
Steak with tomato sauce, rice, salad of lettuce, tomato, palmito azeitna purple.
Rife steak (with 2 fried eggs on top) with boiled vegetables, carrots, broccoli, cauliflower, potatoes, and white rice.
Simple breadcrumb steak - very thin, beaten, seasoning only salt, passed on wheat flour, then on the egg whipped last in the breadcrumbs, accompanying potato salad with mayonnaise sauce, or saute potato.
Parmesan steak with mozzarella, tomato sauce, grated cheese.
Filled steak stuffed with ham and mozzarella with tomato sauce
Simple German steak - round beef steak with seasonings.
German steak stuffed two slices with mozzarella.
German steak stuffed with a slice of mozzarella and another ham.
Steak with tomato sauce, served with mashed potatoes or white rice
Stewed steak with rice, beans and various vegetables and green salad
Steaks the pizzaiola, passed in the fried wheat flour, and tomato sauce without skins without seeds. rice, vegetables and lettuce, cooked broccoli.
Filled steak - stuffed with sausage and vegetables, -grass and roast
Grilled steak with fried manioc, cooked steak, sliced ​​tomato.
Roasted American Bisteca - It is made with ground beef, seasonings, capers and in the center, make a cavity place a yolk.Above braided onion handle. Slowly roast in a low oven, serve with capers.
Gypsy steak with chilli sauce, tomato and pikes.
Bisteca with green olives with pits, carrots, potatoes, chuchu.
Grilled cutlet with potato chips and lettuce, tomato, almeirão, arugula
Brajolas - Stuffing with minced sausage, is made with ground beef, raw eggs, onions, parsley grated cheese plus cheese in pieces.
Brajolas - stuffed with eggs cooked in slices, raisins, olives, onions, capers, chopped parsley - and tomato sauce on top
Meat stuffed with carrots, olives, bacon, sausage, red peppers, spinach, peas, and cheese diced.
Crazy meat - for sandwiches
Ground beef dumpling with seasoning, onion, parsley, salt, pepper.
Baked beef croquettes and more seasonings.
Croquettes of cooked meat and commercial cooked pasta
Industrial baked meat croquettes
Roasted beef rib - stuffed with sausage, olive, corn flour, onion, boiled eggs, parsley and cooked and braised chicken kids.
Baked rib just seasoned with thick salt, wrapped with 10 loops of cellophane paper. Farofa of banana, diverse vegetables boiled and salad of arugula, watercress, radish, lettuce, almerão with red peppers.
Mackerel cow I cooked beef rib with seasonings and cassava in the sauce.
Mackerel Cow II Rib with Sweet Potato
Tamale - Chilean couscous with ground beef and vegetables.
Escalope of filet mignon with various vegetables, peas, carrots, asparagus, artichoke background.
Medallions very thick file mignon, round slice of bacon, with wood sauce. (Wood sauce: 1x of beef broth, another of grated onion, ½ cup dry wood wine, 2 tomatoes s / ps / s chopped, 1 tablespoon of oil, 1 tablespoon of mason dissolved in half a cup of water)
Fillet of veal with artichoke bottom, asparagus, heart of melon, apple.
Veal fillet with mushrooms and wood sauce.
Roasted veal with cooked whole pine nuts or Portuguese chestnut.
Roast beef roast beef with watercress and red bell pepper in thin slices.
Individual meat roe, red bell pepper stuffing, bacon carrot black olive pitted, or pitted black plum.
Ossobuco a Romana with tomato sauce gro

Menu - English Potato 50 Suggesttions

Menu - English Potato 50 Suggestions
 

01- Potato straw - fried sticks in hot oil.
02- Fried potato in thin slices.
03- Fried potato in thick strips of five centimeters.
04- Sauté potato cooked in pieces, passed in the butter and before serving sprinkle chopped parsley.
05- Potato gratin - cooked in thick slices (half centimeter)
with white sauce or sour cream, covered with grated cheese in the thick drain, or slices of mozzarella.
06- Potato salpicão - potato, carrot, pod, boiled in cubes, celery, onion. Parsley and small chopped fruits, seedless grape, pineapple, apple, and mayonnaise sauce, sour cream or yogurt chicken or cod, tuna.
07- Potato mayonnaise with tuna, or boiled chicken and vegetables cooked to taste (do not put corn and carrots) if you will use the next day mayonnaise sauce with yogurt or cream.
08-Potato dough pie - Sliced ​​baked potato mixed with
eggs, salt, flour, yeast, butter, stuffing of ground beef, sausage, onion, tomato and seasoning to taste.
09- Whole cooked potato stuffed with ground beef braised with onion, tomato and spices, sprinkled with grated cheese.
10- Baked potato cut in half and stuffed with mozzarella ham ground with grated tomato sauce.
11- Potato in big cubes braised with oil, tomato, onion, oregano, salt, pepper to taste.
12- Big roasted potatoes with peel, then put stuffing to taste,
ground beef with grated cheese, catupiry cheese and ham, 4 cheeses
two moles and two hard.
13- Potato souffle with spinach and grated cheese, or cubes, or souffle potatoes with ground beef and seasonings.
14- Potato cooked in layered slices with spinach cream, sautéed and chopped with milk, cornstarch, grated cheese and a layer of ham thinly sliced ​​or ground.
15 - Whole cooked potatoes without peel, seasoned with salt, olive oil and mustard, or ketchup.
16- Potato pancake, made with potatoes grated in the thick drain, fry in spoonfuls then add beaten eggs, fry again.
17- Asterix or pink potato gnocchi with tomato sauce and plenty of onion.
18- Potato gnocchi with spinach - 2 cups mashed potatoes with spinach, grated cheese, eggs, flour, salt.
19- Pure potato mashed potatoes, or with sour cream and grated cheese
20- Mixed mashed potatoes with mashed carrots, cooked and squeezed.
21- Mixed mashed potatoes with mashed potatoes, cooked and squeezed
22- Potato stew in cubes, with ground beef, onion, tomato, parsley, garlic, pork, celery seasoning to taste.
23- Potato nacho with stuffed ham and mozzarella, with tomato sauce, sprinkled with grated cheese.
24 - Potato Nacho with stuffed meat, grated cheese, and tomato sauce.
 25- Whole cooked potato with cod slices, grilled sour cream.
26- Potato with chicken stew with tomato sauce, onion and seasonings to taste.
27- Mini potato bread, dough plus mashed potatoes, stuffed with curd.
28- Fogaça, (cake type) dough with organic yeast, potato squeezed, flour, roasted or fried stuffing of ham with mozzarella.
29 - Potato cooked with panela sauce and tomato sauce.
30- Potato dumpling, stuffed with braised ground beef with seasonings to taste.
31- Potato dumpling with cod, onion, parsley, grated cheese.
32- Potato dumpling stuffed with cod stew.
33- Pancake batter with baked potato - 2 cups potatoes cooked and squeezed, 2 eggs, onion, salt and wheat flour, and a little milk, all beaten in the blender a pinch of baking powder.
34- Potato mash with roasted pork loin, or whole cooked potatoes.
35- Potato puree with fish the doré and leaves of lettuce with tomato.
36- Whole chicken opened in the back, roasted in beer with salt and oregano, with mashed potatoes or whole baked potatoes.
37- Mixed salad of potato, carrot, bean, beet, chuchu pea, and eggs all cooked apart, black olives and palm heart.
38- Potato with ossobuco, tomato sauce, green peas.
39- Potato puree with cow's tongue and tomato sauce with onion, broth.
40- Whole cooked potato with pork knee, sauerkraut, sausage, mustard.
41- Whole cooked potato or mashed potatoes with pork chop.
42. Pork loin fried with mashed potatoes.
43 - Whole cooked potatoes, shelled, with roasted lamb leg
44- Potato with cabrito in pieces, carrot garlic pork celery and wood sauce or tomato sauce.
45- Ring of mashed potato, in the middle canned tuna drained and the last layer of fruit in pieces, papaya, melon, kiwi.
46- Small avocado cubes with baked potato, mayonnaise sauce, served on avocado bark.
47- Potato cake with chocolate syrup
48- Baked potato slices, then fried served with caramel or lime syrup, or honey.
50- Oven gnocchi - stuffed gnocchi stuffed mozzarella and ham
51- Oven gnocchi