Oven Ravioli With Tomato Sauce + Photos

Oven Ravioli With Tomato Sauce + Photos

Ingredients:
1 pound fresh large ravioli with stuffed mozzarella (bought ready)
1 liter of homemade tomato sauce.
Way of preparing:
The Ravioli comes pre-cooked,
Put a shell of tomato sauce in a refractory. Lay the ravioli on top of each other without reassembling, over the rest of the sauce
Bake until hot.
Before serving, place grated Parmesan cheese.
Serves broccoli sautéed with garlic and olive oil and tuna drained. Sauce with cherry tomatoes.
Dessert mango or grape seedless.
If you want to make ravioli at home, follow the recipe for pasta.
Pasta of Homemade Noodles
Ingredients:
1 kg of wheat flour
10 whole eggs or only egg yolks until needed

"True homemade noodles only take two (two) ingredients."
** Please do not add water or oil that will change the texture of the dough.
If it gets hard, raise eggs, if soft, add more wheat flour. **
Way of preparing:
Dump wheat flour on the table, making a circle and in the middle a hole place the eggs in it.
With your hands (with disposable gloves) break the egg yolks with the egg whites, adding the flour slowly and slowly, until finished, so that a homogeneous mass remains.
Sovar enough the dough.
Sovar is the process of tearing the dough up and down for at least 20 minutes.
Have a ball cut into four pieces.
Let stand for 1 hour, covered with a clean cloth dish.
If you make half the recipe rest the dough for 30 minutes and so on.
The dough needs to be well rested.
Then open the dough with a rolling pin, Press the roller hard into the dough to be able to open.
Go stretching, stretching, until you are a good size (60 to 80) centimeters, very thin.
Soak the dough.
"Do not put excess flour after the dough is ready."
If you want you can open it in the pasta machine.
The long fresh pasta takes about 5 to 8 minutes to cook, after the water is boiling.
Cooking Mode:
Put a large, high-quality saucepan on the fire with plenty of water for every 100 grams. of ravioli go 1 (one) liter of water.
"No need to add salt, or oil, to fresh dough."
Attention:
When you do the first you see the ratio for 100 grs. of wheat flour takes 1 (one) egg.
You can make ½ or ¼ of the recipe.

Modeling:
You can make lasagne, noodles, capelete, ravioli, necktie among others.
Colored Mass:
If you want you can make the colored pasta by placing raw spinach, carrot, or beet or vegetable juice. In the market already have the powdered vegetables.
The sauces follow in another recipe.

Fish and Vegetable Marinade

Fish and Vegetable Marinade

Ingredients:

2 kilos of firm fish, without pimples, cacao, painted, mullet and others to your taste until (sardine without the pimples) serves.
Other Ingredients:

1 large clean celery, cut into thin strips of 10 centimeters, give 2 deep dishes.
8 small carrots, 10 centimeters in length, cut into thin strips.
1 pound of raw onions cut into slices give 3 to 4 bottom dishes.
6 large red peppers two red, two yellow and two seedless green and without the white veins that bitter.
2 tablespoons of capers.
1 plate bottom of wheat flour (to bread)
How to Take the Chili Skin:
Just remove the skin from the green pepper.

Stick each fruit (green pepper) on a fork, carry high heat turning until everything is black.
Then wrap with aluminum foil, leave to cool.
Remove the burnt skin (black) wash thoroughly under running water.
Then cut into thin strips.
"NEVER PLACE GARLIC ON FISH"
 Sauce Ingredients:
2 cups of oil (250 ml) each
3 glasses of wine vinegar (250 ml) each
1 Pepper (finger) with no chopped seeds.
Salt and pepper to taste, in moderation.
½ tablespoon of sugar, or honey (optional)
 ½ teaspoon ground coffee, or 2 bay leaves
1 tablespoon (grated) or freshly grated (ginger) ginger
Other Ingredients:
1 plate of parsley and 1 sprig of chopped green chives
Way of preparing:
Cook, the celery, the carrot, in separate pans, pass through the pasta rack. Reserve.
Clean the peppers according to the above information, then cut into thin strips by length.
Wash the fish posts, dry with paper towel.
Salting does not put more seasoning. Reserve.

Breading the fish fingers with wheat flour, ie, pass each one into the wheat flour, beat to remove excess flour.

Fry the hot oil until golden brown. Reserve.
When the oil is dirty discard. (throw away).
Put clean oil fry the remaining fries. Reserve.
In a large saucepan, place the onion with the oil clean and cold.
Saute the onion until wilted, add the vinegar and if you need to put some water and sugar, or honey.
Then add the cooked carrots and celery, the grated ginger peppers, the whole chili pepper with salt.
Leave on the fire for 10 to 15 minutes. After cold mount the dish.
How to assemble the dish:
In a large high refractory, layer:
First layer: sauce with onion and vegetables, on top of this parsley and chopped chives.

Second layer the fish pies, over parsley and chives.
Third layer is equal to first, and so on until finished all the ingredients.
The last layer is a sauce and over the top a lot of parsley and chives
Place film on top of the paper tray, tight.

Take the fridge. Serve preferably the next day.

Store in the refrigerator for up to 3 days.
Always keep in the refrigerator. It's a cold dish.
Side dish:
It can serve with white rice, or sweet potato and green salad.

Chicken with Potato and Chilli

Chicken with Potato and Chilli

Ingredients:

1 kilos of skinless overcoats

Other Ingredients:

4 to 6 whole potatoes cooked in shell
3 peppers one red one green and one yellow. seeded and without the white veins cut into thin strips
1 garlic only white portion cut into thin slices
3 celery sticks without leaves

Sauce:

2 very ripe tomatoes without seedless skins,
½ pound grated or minced onion
1 whole medium carrot, serves to take the acidity
½ cup (tea) corn oil
1 cup chopped parsley
½ cup (tea) green onions, cut into slices
2 tablespoons oregano
1 tablespoon salt
1 tablespoon of pepper sauce or
1 or ½ fingered seedless finger pepper
1 piece of cinnamon stick (optional)


Way of preparing:

Remove all skin and fat from the chicken, then rinse with running water, put in the drainer to get out all the water.
Transfer to a bowl, put a glass of cachaça or vinegar, take the refrigerator for half an hour,
If you want to wash again, you do not have to.
Put a large pan on the fire with the oil as soon as it heated, go placing the chicken pieces with the bone, so that they stay in the bottom of the pan.
Do not leave the pieces one above the other.
Fry until golden.
Then add the chopped tomatoes to the carrot and the other ingredients the onion, garlic, pork, and celery (sautéed previously), the broth and half the salt, let it cook over low heat without stirring,

After 20 minutes, turn the cooking pieces on the other side. Finally add the sautéed peppers.
When you have 10 minutes left to finish cooking the sauce, add the herbs and the cinnamon stick.
Note :

You can use any piece of chicken, with or without the bones, however, can not leave the skins and fat, which is harmful to health.

It accompanies boiled potatoes and cucumber salad in cubes ..

Economic Cod With Vegetables

Economic Cod With Vegetables

Ingredients:
½ pound of shredded cod
3 bell peppers one red, one yellow and one green seedless and without the white veins
1 large whole onion cut small
1 cup of green olives
1 cup (tea) of pickled mushrooms, drained, washed and chopped
2 tablespoons of capers
2 tablespoons of oil.
4 tablespoons olive oil to put before serving

Way of preparing:
Desalgar the cod for 12 hours;
Put in a bowl with cold water, cover with film stock, Store in refrigerator.
Wash the bell peppers, remove the seeds and the white veins, cut into thin strips.
In a medium saucepan, sauté the peppers with the onion, dripping water until "Al dente".
Drain the cod and pour into the pan, stirring until the bell peppers are cooked.
The desalted cod does not need to cook much.
To serve

Put the cod on a platter, garnish with the peppers, olives and capers.
Side dish:
Whole cooked potato, seasoned with salt and olive oil
Salad avocado, tomato, apple, onion.

How to Store Parsley in the Refrigerator

How to Store Parsley in the Refrigerator

I packet of whole parsley
Rinse thoroughly with running water, then dry thoroughly with paper towel or a clean dish towel.
Cut very small.
You can put the branches of parsley that is rich in iron and vitamins.
Place inside a plastic clamshell with lid.
Cover the parsley with two sheets of paper towel,
Cap, turn the pantry upside down.
Change the paper towel every two days or when it is wet,
The photo parsley has 10 days.
II Option:
Beat the stems with water in the coar blender.
Put on ice tray.
Use for rice, soup and sauces.

Double with Potato and Carrot

Double with Potato and Carrot

Ingredients:
2 pounds of doubled beef
with 5 cm long, (5 X 1)
3 liters of cold water
Other Ingredients:
6 medium potatoes cut into cubes
2 medium carrots cut into cubes
50 to 100 grs. grated cheese
Sauce:
2 celery stalks, not cut into strips
1 garlic only white piece cut into slices
1 cup (tea) parsley with chopped stem and chives to taste
1 piece of cinnamon stick (optional)
6 basil leaves (optional)
½ pound ripe tomatoes, heavy without skins and without seeds, or 500 ml of homemade tomato sauce or
You can substitute for 300 ml of industrialized sauce, with 3 cans of cold water.
2 onions, chopped or grated. in the thick coarse
2 tablespoons oil
2 tablespoons (soup) of Industrialized Onion Soup or
2 tablespoons of broth (optional)
1 teaspoon salt, if not stock broth and Industrialized Onion Soup increase salt to 1 tablespoon (soup).
To take the strong smell of the double:
Use 1 (one) 250 ml glass of cachaça, or red wine vinegar, the same amount.
If you want you can put a little more.
Way of preparing:
Rinse the double well in running water, use the pasta rack to make it easier to work, remove all the grease.
Then transfer the double to a bowl, place a glass of rum.
Leave to stand for an hour or two, inside the refrigerator.
Then rinse again.
Put it in a pressure cooker, covered with cold water, with ½ cup vinegar, or lemon juice.
If the animal is new it takes 20 minutes if it is 40 minutes old, so take the test.
Cook for 20 minutes, leave to cool inside the pan, without opening.
For each pound of double the time is 20 minutes.
If it is hard to return the pan to the fire leave a little more, do the same previous procedure.
After the double boiled, drain well and pour warm water on top. If it is cold use cold water.
How to Prepare Double Sauce:
In a large saucepan place the oil, fry, add the celery the garlic, then add the onion, tomatoes or sauce, let cooking for 20 minutes.
Add the potatoes in small cubes and the carrot very small, and the double cooked and drained, the broth of crumbled meat, or the salt.
Leave to the fire, putting hot water until the double and the sauce are thick and everything cooked.
Before serving add chopped parsley and chives.
Sprinkle grated cheese on top.
II Option:
You can make the same recipe by putting 300 grams of cooked white bean seasoned.
III Option:
Make the same first recipe, add:
2 slices cooked sausage and cut into slices
8 wing thighs, cook together with the sauce
1 small cabbage cut into pieces, put together with the sauce to cook.
NOTICE:
If you like you can cook the carrots in small pieces in the pressure cooker after raising boil count 3 'minutes.
Allow to cool inside the pan, without opening.
Put the potatoes in the pressure cooker, bring to the fire until it starts to boil.
Turn off the fire that potatoes finish cooking.
As they are already cooked, add only at the end of the recipe.
You can cook the carrot in the microwave for 6 minutes high power inside a plastic bag with 6 tablespoons of water, tie and stick the bag.
Place inside a bowl or dish.
Do the same with the potato, with the difference that the chopped potato takes 6 to 8 minutes.
To Serve place in a dish of clay or stainless steel
Served with white rice and braised cabbage, avocado salad with tomato and onion taste.
Dessert:
Sleeve in small pieces.

Note:
The grated cheese is to be placed on the plate before serving.
Each one puts what he wants. It is optional.
If you want a hotter dish for winter add 1 liter of mocotó broth, already defatted (a white gelatin is left), the recipe and the way to do it is in my Blogs, (Puchero) baudanonnablogspot.com.

Sweet Pear Colored Diet and Sweet + Photo

Sweet Pear Colored Diet and Sweet + Photo

See below for more information.
Diet
Ingredients:
6 pears with peeled cock
½ teaspoon of powdered sweetener suitable for oven and stove
1 box of jelly flavored strawberry diet
½ liter of water to dissolve the gelatin
4 cinnamon sticks
15 carnations from India
4 star anise (optional)
2 slices of ginger without the peel (optional)
Candy
Ingredients:
10 Pears with Peeled Cabbage
1 cup of sugar
1 box of sweet red jelly should be 85 grs.
¾ liter of water or what is needed to cover the pears.
Clove and cinnamon to taste

Way of preparing:
Wash all pears in running water to remove any dirt from hand to hand.
Peel the pears put in a bowl with water and lemon juice.
Dissolve the gelatin package according to the manufacturer.
Place the pears inside the large pressure cooker. Cover with gelatin already dissolved and cold.
Cover the pan leave 8 (eight) hours closed in a cool place to rest.
After (8 hours at rest) take the pan to the fire, as soon as it squeaks, lower the pin and count one (1) minute.
I'm not mistaken, it's one (1) minute.
Do not open the pan let it cool for two hours.
NOTICE:
The pears should stay inside the red syrup of the gelatin, if you need more put more water.
II Option
Candy:
Make the same as the previous recipe by replacing the Diet Sweetener and Diet Gelatine with Sweet.
Do not forget to put one next to the other without heaping.
Use large pressure cooker for the Sweet and smaller pan for Diet.
Note:
You can make the same recipe by changing the fruit for apple, banana and pineapple.
The above recipe was made with apple by Laka.
I traded the fruit for not liking an apple.
The banana and the pineapple I did not photograph, did not have time
Diet pears are lighter as the photo shows.

Follow-up - Sautéed Vegetable Salads + Photos

Follow-up - Sautéed Vegetable Salads + Photos

I Oition:

Cucumber Salad with Parsley and Tomato
2 Japanese cucumbers washed, shelled
Way of preparing:
Wash the cucumbers, wipe dry with paper towel,
Remove the peel with that own peeling device.
Hold the cucumber standing up and cut it up in several places, then click it. cut very thin. Horizontal.
Do this procedure until the end of the cucumber.
Season with salt, lemon and olive oil,
Some people do not put olive oil.
II Option:
Lettuce Bed Salad, Grated Carrot + Strawberry
1 foot lettuce 1 large carrot grated in the thick coarse several strawberries
Wash the lettuce. Dry, line the dish over grated peeled carrot.
III Option:
Salad of Chopped Raw Cabbage, Carambola and Tomato and Onion
Wash the cabbage, remove the stalk, wrap tightly tightly, place on top of a finely chopped kitchen board. Season the cabbage and onion with salt, lemon and olive oil
To mount the dish, make a bed with the cabbage, spread the onion and over the slices of carambola in the center a basket of tomatoes with black olives.
IV Option:
Basket of Tomatoes With Short Cucumber
Wash the tomatoes, remove the seeds with a spoon, rinse.Recheio pepnio sliced ​​seasoned with salt, lemon and olive oil.
V Option:
Cabbage Salad With Grated Carrot and Parsley
1/2 big white cabbage chopped thin
1 large carrot grated in the thin little device.
Parsley and chopped chives.
Wash the cabbage, place on top of a white plastic cooking board, cut well fininha.ou use your cutter.

VI Option:
Broccoli in Ship and Carrot Cut into cubes
1 plate background of broccoli in ships,
2 medium carrots cut into cubes;
Place the broccoli in a plastic bag with 6 tablespoons of cold water.
Tie the bag, stick with a fork in several places, put on top of a dish to microwave for 6 'minutes.
Allow to cool slightly before opening.
Do the same with the carrot
Drain the water to saute the separated vegetables with 1 spoon of butter and a small onion ..
VII Option:
Italian Zucchini Ralada no Ralo Grosso
2 medium zucchini
1 small onion cut
2 tablespoons oil
2 tablespoons corn starch (optional)
½ cup water if necessary.
Put a medium pan on the fire with oil, pour the onion along with the zucchini, go braising and if necessary add slowly and slowly the water.
Leave on the fire until cooking.

If you want it to be creamy mix the corn starch with a little water.
Pour over cooked zucchini.
Bring to the heat stirring constantly until cooking
NOTICE:
Zucchini accompanies any daily dish;
VIII Option:
Eggplant Salad, Cauliflower, Lettuce and Other
1 large eggplant with peel in thin strips cooked
1 small cauliflower
1 raw red pepper in strips
1peet of lettuce
1 cup of black olives
Can cook eggplant and cauliflower in microwave, See above in other recipe.
Season before all the ingredients except for the olive.
Distribute in a dish of stainless in the bottom the eggplant on top the cauliflower and the bell peppers around the lettuce.

Meat In Pieces With Tomato Sauce + Polenta

Meat In Pieces With Tomato Sauce + Polenta

Ingredients:

1 kilo of halved cut into medium pieces
3 large onions finely chopped
200 ml of good quality red wine
350 ml of industrialized tomato sauce
700 ml of cold water
1 cup (tea) corn oil
1 cup (tea) of pore garlic
1 tablespoon salt
Way of preparing:
In a medium saucepan, place a half cup of (tea) oil, fry the onion and the garlic until it cools. Reserve
In another large pan pour the rest of the oil, as it heated put the meat, fry until golden. Two sides.
Add the onion with the reserved pore garlic.
Sauté well, add the salt, mix well.
After well stirring add the red wine, stirring occasionally until the liquid is halved, add the sauce and water.
Transfer everything to the pressure cooker, leave to cook for 30 'to 40' minutes.
Do not open the pan until cool.
The meat is well cooked and the sauce very thick.
Serve the meat with the polenta or pasta.
The photo of the meat is only half.
 
Simple Polenta For Beginners
Ingredients:
2 cups of cranberry cornmeal (thin)
2 cups (tea) cold water
3 cups boiling water
2 tablespoons oil or butter
½ tablespoon of salt
Or
1 liter of hot water
Water enough to wet the cornmeal
½ tablespoon of salt
2 tablespoons oil or 1 tablespoon butter
Way of preparing:
The traditional way is to put the water in a large pot and high, so it started in the boil place the corn in the rain, stirring with a spoon of long handle until it has a consistency of soft porridge without tossing.
Cover the pan and underneath place the long transverse spoon to secure the lid, ie the lid is slightly open.
Cook over low heat for about 30 'to 40 minutes, stirring occasionally.
II - Option:
Put ¾ from the water to a boil.
In the pan that will cook the polenta, wet the corn in the cold water until well dissolved,
Put half the boiling water mix well, bring to the fire stirring always with a spoon of long handle, when it begins to thicken go put the rest of the hot water gradually until reaching the desired point.
Cover the pan, place the long-length spoon so it does not close completely.

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

Farofão Mineiro de Uberlândia Minas Gerais - Brazil + Tips

Farofão Mineiro de Uberlândia Minas Gerais - Brazil + Tips

Farofão Mineiro is a traditional dish from the State of Minas Gerias

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. frozen green peas baked lightly
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
½ cup of tea
2 tablespoons minced fresh mint
6 boiled eggs and chopped kids
1 large palmito glass drained, washed and chopped
1 fingerless seedless pepper minced or pepper sauce to taste
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 pepper and 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 chicken already cooked, two tomatoes, then the peppers, saute well.
Add, pea (see below) corn, green olives, pre-cooked carrots, mix well.
Add the two flours a little until it is a moist flour, finally add the parsley and the minced spring onion
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 next to the other or one inside the other, being three in three round lettuce leaf.
Decoration:
Decorate the corners of the dish with the chili flowers;

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

Tips:
Frozen Peas:
Put a pan on the fire with plenty of water, as soon as it boils, pour the frozen peas.
As soon as it boiled again, count 1 'minutes.
Drain, pour over ice water with plenty of ice to stop cooking. Drain and employ.
The above process calls bleaching.

Single Omelet With Meat Ground + Accompaniment + Photo

Single Omelet With Meat Ground + Accompaniment + Photo

Ingredients:
3 eggs beaten together
50 grs. of fine grated cheese (optional)
1 large shell of braised ground beef with eggplant or
2 medium potatoes cut into thin slices cooked
Meat Braised Meat:
1 cup of ground beef, beef, arm, muscle, or other meat of your choice
1 medium peeled eggplant cooked in microwave See below
1 small onion, cut or grated
½ cup of parsley with finely chopped
½ fingered unpeeled finger pepper
1 garlic only white piece cut into slices (optional)
If you want you can exchange the eggplant for grated carrots, fry along with the meat.
How to prepare the Omelet:
Beat the eggs well, add the grated cheese
Put a medium-sized (27 cm) nonstick skillet over the oil-fired oven
Bring to the heat until the eggs are beaten and, as soon as they start to loosen from the sides, place the cooked meat or the potato (which should be hot).
As soon as you are loosening and noticing that it is cooked, turn with a lid or plate and do the same as before.
If you have practice throw the omelette up, so you can turn.
I do not do this procedure, it's not very safe, it needs a lot of practice.
To serve place chopped lettuce or cherry tomatoes without seasoning.
Other Omelette Options:
Eggs whipped with one or more ingredients see below
Fried sausage, or bacon
Chopped onion sliced
Tomatoes and onions, cut into thinned slices before
Half slices of cheese cure or of your preference
Potato cooked in slices, with onion and tomato already sauteed
Mozzarella cheese with sliced ​​ham
A portion of catalonia braised with garlic and oil.
Side dish:
Vegetable Salad:
1 or 2 diced or diced tomatoes
½ large avocado cut into small cubes
1 large onion, cut into slices or finely chopped
2 to 3 tablespoons chopped green olives
Season with salt, lemon or vinegar and olive oil.
Here in Brazil the avocado is not very used in salty dish, however the salad is very good.
Be sure to try it.
The above accompanying dish serves for a snack or a summer dinner.

Eggplant Baked in the Microwave:
Peel the eggplant, cut into cubes, no need to soak.
Then place the cubes in a plastic bag with 4 tablespoons of cold water. Close the mouth of the bag by knitting it, stick with a fork in 4 different places not too far down.
Place the bag inside a bowl or bottom plate, carry the microwave high power for 6 'to 8' minutes.
Remove, drain the water and add in the pan of the already braised meat, leave a little more on the fire for 5 'to 10 minutes

Meat With Burdock And Salad And Dessert

Meat With Burdock And Salad And Dessert

Ingredients:
½ kg of ground beef (duck) or the meat of your choice
Ingredients:

For Meat Broil:
Ingredients:
1 medium onion finely chopped
1 garlic only white portion cut into thin slices
20 green olives chopped
3 tablespoons finely chopped parsley
3 tablespoons green onion, finely chopped
2 tablespoons of capers (optional)
2 tablespoons corn oil.
1 tablet of beef broth or
1 tablespoon of salt.
1 plate deep-cooked burdock, cut into thin slices.
What is Burdock?
Burdock is a long thin root of brown color, used in Japanese and Chinese cuisine.
It is great for your health lowers blood glucose, improves blood pressure, among other things
How to Prepare the Burdock
Wash the burdock root, cut into pieces 20cm, peel.
Put in a bowl of water until you finish peeling all the roots.
Rinse again then cut into small pieces to cook in the pressure cooker.
Put the burdock in the pressure cooker cover with cold water, two fingers above it.
As soon as it has boiled, count 20 minutes, allow to cool in the pan. Reserve.
How to prepare the ground meat:


Put the oil with the pork and the onion in a large saucepan, fry until wilted
If necessary add a little water until the garlic is cooked. . Then remove from pan.
In the same pan fry the meat until well cooked, Add the onion and the garlic reserved pork, continue to braise.
Add the cooked burdock cut into thin slices, the broth dissolved in a little water, the chopped olives and the capers, sauté for about 10 minutes.
Before you finish put out the fire and add the parsley and chives.
Side dish:
It comes with raw salad of finely chopped cabbage, carrot, grated beetroot, tomato basket and carambola slices.
Watermelon dessert, or a pear in compote.

:

Sweet or Diet Guava Mouse + Photo II Options

Sweet or Diet Guava Mouse + Photo II Options

Candy.
Red Guava Mouse:
Ingredients:
4 large peeled red guavas cut into pieces
400 ml of cold water, or milk
1 can of condensed milk or
1 cup of sugar
2 saches 12 grams (each) or two tablespoons of colorless powdered gelatin without flavor
2 boxes of sour cream
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.
Way of preparing:
Wash the guavas, dry with paper towel peel, cut into small pieces.
Put the guava in the blender with the water hitting for 5 minutes
If your blender is simple strain into a fine sieve.
Return the mixture to the blender and add the condensed milk or sugar, beat for 5 'minutes.
Then add the two boxes of sour cream, beat again.
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, in a water bath or in the microwave.
Pass the blender mixture into a large bowl, add the dissolved and hot gelatin, beat with the (light whisk), for 5 minutes until a homogeneous mass.
Put in two wet fluffy shapes, or in tacas.
If you want you can put in cups with lid
Bring to ice for 6 to 8 hours, or until hardened
Decorate:
With guava slices finely chopped ..
II Option:
Diet:
Mouse Goiaba Diet:
Ingredients:
4 large peeled guavas very close
2 cups cold water or milk
2 boxes of sour cream
4 tablespoons (soup) filled with powdered sweetener suitable for oven and stove, or liquid sweetener diet. See below.
"The sweetener powder 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.

How to Prepare the Diet Mouse:

Wash the guavas, dry with paper towel, peel well close cut into pieces
Beat the guavas with the water in the blender.
If your blender is a simple coar, go back to the blender again.
Put the two boxes of sour cream, beat until well blended.
Pass the blender mixture into a large bowl, add the powdered sweetener, then the dissolved and "hot" gelatin, beat with the (light whisk), for 5 minutes until a homogeneous mass is obtained.
.Wash two forms fluted with cold water, turn to remove excess.
Dump the mouse into the shape, take to chill for approximately 6 to 8 hours, or until firm.
Unmold place on a cake plate, or serve in bowls.
Decoration:
Garnish with slices of guava
Other Ingredients Optional:
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.
NOTICE:
You can exchange the powdered sweetener with condensed diet milk.

MEAT AND OTHERS STROGONOFFE

MEAT AND OTHERS STROGONOFFE
Russian Dish Count 19th Century

Step-by-step platform for beginner

Meat Strogonofee:
Ingredients:

1 kilo of filet mignon, or rump, soft duck, duck, cut into 2x5 cm thick strips.
½ pound fresh mushrooms sliced ​​or canned, if used use drip wash thoroughly, before use to remove colorants and preservatives.
750 grams or one (1) pound processed onion, or cut very small
2 pores garlic - only white part cut into thin slices, or strips;
375 ml of cachup without pepper
200 grs. butter does not serve margarine
2 boxes of sour cream
1 glass of 200 ml of milk
1 or 2 tablespoons of mustard
2 tablespoons olive oil
2 tablespoons (soup) wheat flour
2 tablespoons (2 tablespoons) optional pepper sauce
1 teaspoon or (shallow) soup of fresh grated or powdered ginger. If using the ginger powder is a spoonful of (coffee).
1 ½ tablespoons of salt
1 teaspoon ground cinnamon or 3 cinnamon sticks
2 bay leaves or 1 tablespoon (ground) bay leaf, if using sheet remove before serving
brandy cup -flambar

Way of preparing:

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

II- Step:
In another pan (large) fry the filet mignon in the butter with a little of the oil, until well cooked.
If you change for a rump or other meat, do the same with the difference that after frying, dripping slowly and slowly until the meat is tender, this is well cooked.

III Stage:

In a large saucepan add the ingredients of stage I and II, mix well, add the drained pickled (washed) and chopped mushrooms, cachup, mustard, cinnamon, bay leaf, ginger and paprika which is optional.

Leave on the fire for 15 minutes stirring constantly with a high wire spoon.

IV Step:

Turn off the heat to cool until it is warm.

V Step:

In separate dissolve the wheat flour in the milk glass along with the cream.
Throw this mixture slowly into the pan where all the other ingredients are, with the fire off.

VI Stage:

After all the ingredients well mixed, test the salt, bring to the medium heat until starting to boil, stirring constantly

VII Stage:

Flambar

If you have questions about flambing, do not do this.

NOTICE:

The salt of Strogonoffe is moderate, that is, it does not take much salt.
It can be frozen for a month, without the milk and the cream.
OTHER OPTIONS:
You can make the Styrogonoffe of chicken, duck, lobster, shrimp, cod, cheese among others
All cut into small cubes. Or in strips.
Serving Mode:
Serve with white rice, potato straw, mini pickled cucumber.
Note:
If you want you can pass the file mignon strips on the wheat flour.
To do the above procedure, place the flour in a transparent "culinary use" plastic bag, dump half the meat, shake remove.
Put in a sieve to remove excess flour.
Do the same procedure with the other half of the meat.
Dessert Fruit.
Do not serve anything that carries milk or sour cream, does not match.

Diet or Sweet Pear Compote

Diet or Sweet Pear Compote
Sweet Pear with Syrup - Homemade - Diet or Sweet- II Options

Ingredients:
8 to 10 large pears peeled well close, leave the boil
Syrup :
Ingredients:
2 liters of cold water
4 to 10 cloves of India
2 to 6 medium cinnamon sticks, or to taste
2 thin slices of ginger without the peel (optional)
4 star anise (optional)
4 tablespoons of powdered sweetener suitable for oven and stove or the same amount of fructose
Water is needed until the fruit is covered
2 liters of hot water to go slowly and slowly
1 glass of dry white wine (optional)
Way of preparing:
Peel the pears, remove the peel tightly so that they do not spoil the fruit.
Leave the slice underneath to cut a small slice so that the fruit stands.
Place peeled pears in a bowl of water and lemon juice until you finish your work.
In a medium saucepan add the water with the sweetener spices or fructose, to make the syrup. Take to the fire for 20 minutes.
Allow the syrup to cool to place the fruit.
Place the pears in a saucepan so that, one side of the other with the saucepan facing upwards, without letting it turn inside the sauce to cook everything alike.
Sometimes the pears are turning; Dont touch.
The pears should be covered with the syrup the entire time of cooking.
Put 200 ml of hot water into the wells as soon as the syrup is lowering until the cooking is finished. .
NOTICE:
Pears should be under the syrup until cooked. .
High fire for two (2) hours.
Let it cook until it is cooked and very tender,
Before removing from the heat add the white wine.
Allow to cool, place in a compoteira with lid, or store in sterilized glass with screw cap.
Keep in the refrigerator (not in the door), for not having a preservative the validity is approximately one week, depending on the temperature of your refrigerator.
If you want the durability to be greater, put in the freezer leaving a space of two fingers between the fruit and the lid ..
When using reire from the freezer, put it in the refrigerator, remove the night from the previous day.

II Option:
Make the same as before by changing the sweetener or fructose to
1 glass of refined sugar.
Store in compoteira or sterilized glass with screw cap.
Store in the refrigerator for no preservative. Never at the door.
Note>
If you want the pears to become clearer, lower the cinnamon stick and the clove.