Chicken Sauce Rack With Oatmeal + Photos

Chicken Sauce Rack With Oatmeal + Photos

Ingredients:

8 Thighs or overcoats without skins and without bones cut into very small pieces.
If you want you can use large pieces
Tomato Sauce with Tomato and Others:
½ pound of very small tender okra, or fresh pea, or the two together
½ liter of boiling water
½ cup of oil.
½ pound tomatoes without skins and seeded heavy after cleaned, cut into cubes.
1 cup chopped or grated onion
1 cup (sour) parsley with chopped stem
1 garlic only white part, thinly sliced
1 small red bell pepper chopped (optional), or use
1 tablespoon chopped paprika.
10 black olives without the pits
200 grs. sliced ​​mushrooms in preservatives, drained washed, (to remove additives, dyes and preservatives) (optional).

Spices:
½ cup of vinegar
½ cup of oil,
1 tablespoon of salt,
1 large onion cut into 4 parts
 ½ finger and young pepper, without the seeds, or
1 tablespoon of pepper sauce.
1 pinch of nutmeg (optional),
1 pinch of cinnamon powder,
1 tablespoon grated ginger,
2 bay leaves,
1 tablespoon oregano
1 green bell pepper, cut into strips. 1 bunch of chopped parsley.
3 cloves garlic without crumb, cut in half.
How to Prepare the Seasoning:

Beat in the blender the onion, green chili, parsley, pepper, bay, garlic, salt and other seasonings, with vinegar and oil.
How to Prepare the Chicken:
Wash the chicken well without the skin and without the bones chopped very small, pass this seasoning, leave to rest in the refrigerator for 2 hours.
Before cooking remove all seasonings
NOTICE:
"Do not put garlic seasoning" to cook the chicken that spoils the dish, gets saturated.
In a large saucepan, sauté the garlic with the onion in the oil, then place the tomatoes, and the peppers to cook until the tomatoes are crisp and well cooked.

Add the little pieces of chicken, side by side, do not reassemble, so that everything cooks evenly, turns over to cook on both sides, dripping boiling water gradually, for 20 minutes.
Then add the cut okra, cook until soft.
If you like you can cook the separate okra and then add to the sauce.

Turn off the heat and add the chopped parsley, if you like you can also add chives.
Side dish:
Salad to choose some already repeated and other recipes
Dessert:
White mango with coconut and black plum syrup
.
Serving Mode or Capelete:
Place on a platter and on top the chicken sauce with okra

Ox Beef Salad + Tips -Other

Ox Beef Salad + Tips -Other

Ingredients:
½ pound of diced muscle cooked in the pressure cooker
Other Ingredients:
1 large onion cut into thin slices, washed, dry with paper towel.
1 cup (tea) of green olives
1 cup of tea with parsley. see below
½ cup (tea) green onions, finely sliced
1 or 2 tablespoons (capers) of capers
Seasoning:
1 glass of red wine vinegar
½ cup or to your taste of extra virgin olive oil
1 tablespoon (dessert) of salt
1 or 2 tablespoons mustard (optional)
Way of preparing:
Place the muscle in the pressure cooker covered with water for 30 minutes or until thoroughly cooked.
Only open the pressure cooker after it has cooled and all steam has run out.
Discard the muscle, pass to a platter, place the onion, parsley, chives, olives capers and seasonings.
Mix well let it rest in the refrigerator for at least 30 minutes
With muscle baking water, store to make soup.
Other Ingredients Optional:
Serves to increase the meat salad dish.
1 or 2 Tomatoes diced, or cherry tomatoes
1 raw red or yellow bell pepper without seeds, without the white veins, cut into thin strips or cubes.
Preserved palm hearts cut into thin slices (drained washed to remove additives, colorings and preservatives
Tips:
The stem of the parsley that you throw away
is rich in vitamins, minerals and iron.
Table Tops

Linguie with Chicken & Salad Sauce + Photos

Linguie with Chicken & Salad Sauce + Photos

Ingredients:

1 pound of thigh or overcoats without skins

Sauce:

1 ½ pound tomatoes very mature without skins seeded cut into small cubes
½ pound grated or minced onion
1. whole medium carrots, serves to remove the acidity or
1. spoon of (soup) of sugar.
½ cup (tea) corn oil
1. cup (tea) parsley with finely chopped
½ cup (tea) green onions, cut into slices
2. tablespoons oregano (soup)
1 tablespoon salt (salt)
1 cup (soup) of pepper sauce or
1. or ½ finger pepper of seeded minced seed
1 piece of cinnamon stick (optional)
1 garlic only white part cut into thin slices, the rest put in the soup
3 celery sticks without leaves

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, it is not necessary.
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. Reserve
Make the sauce separated with the ingredients above until well cooked, pour the sauce over the chunks of already fried chicken leave on the fire until the chicken is cooked.
When. wait 10 minutes to finish cooking the sauce, add the herbs and 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.

Serve with linguine pasta and a very colorful salad. see the pictures
For every 100 grams of pasta cook with a quart of water.
Here's how to make pasta in previous recipes.

Saturday Lunch - In the Place of Dinner + Photos

Saturday Lunch - In the Place of Dinner + Photos

½ pound pork loin sausage
8 washed tomatoes cut into thick slices with skins and seeds
2 large onions cut into thick slices
2 tablespoons oil to fry
1 glass of creamy curd
1 teaspoon salt
1 glass of cold water, drip dripping in the sauce, until the onion is cooked and the tomatoes shredded also cooked
Other Ingredients:
6 French muffin
1 glass of creamy curd
Mimosa lettuce leaves
Way of preparing:
In a large saucepan, add the oil, the onion the tomatoes and the salt .;
In separate cooking the sides of the sausage.
After the cooked sausage, remove the skin and cut in half by length and chop it in half. in the same way as the previous cut,
To fry the sausage before, in the pot that is to make the sauce.
After the sauce is ready, add the sausage, leave on the fire for 5 minutes.
Serving Mode:

Open the bread in half, place the lettuce leaves on both sides, then the sausage with the sauce.
Above the sauce a spoonful of soup filled with creamy curd,
Drinks to be booked:
Not too cold beer, or cold milk. Or Danone and a strawberry quart.

Homemade Bread - Delicious Made in Gamela + Photos

Homemade Bread - Delicious Made in Gamela + Photos

Ingredients

720 grs. of whole wheat flour (they are 3 cups (240 grs.)
2 . spoons of (soup) well filled with whole milk powder
2 . spoons of sugar
1 box. milk cream
2 . tablespoons corn oil
3; egg yolks and 1 whole egg (do not put light that hardens the dough)
2 teaspoons of salt
1 tablespoon of fresh yeast, or 3 teaspoons of dry baking powder.

Sponge Ingredients:

I - Step:

50 ml warm water
1 tablespoon fresh organic yeast or 3 teaspoons dry (granulated)
1 tablespoon of sugar
½ cup of wheat flour
II Option?
1 cup of sifted wheat flour
1 whole bunch of dry organic yeast
2 tablespoons sugar
1 cup tea) warm water

How to Make the Sponge:

Put the yeast in a bowl (wood utensil, then the warm water, mix well with the tips of the fingers (with gloves).
Then add the sugar and the flour, mix well, until a homogeneous mass.
Place the trough in a thick plastic bag in a place that does not have an air blow., Or store inside the oven (off).

Recapping:

Put it in the oven "OFF", or in another place where there is no draft.

Leave to stand for 30 'for hot weather and 60' minutes, for cool weather until it turns a sponge.

On a countertop place flour, 2 tablespoons powdered milk 1 tablespoon sugar, 2 tablespoons oil, 1 squeeze box 3 egg yolks and 1 whole egg, 2 teaspoons ) of salt and 100 ml of warm cow's milk.

Make a hole in the center and pour the sponge, mix well with the tips of the fingers. Using Disposable Gloves

 Sovar Mass Mode:

Then knead the dough well, for 10 'to 20 minutes.
The more you blow, the more you grow.

If you want you can hit the mixer for 15 'to 20 minutes.
Then throw the dough on the table clean to rip.
Put on gloves before tearing the dough.

Pull the dough up and down using a spatula, for at least 10 minutes.

II - Stage
Then add the whole dough with a spatula let rise to double in size.

Put the dough back into the bowl and put it inside the thick plastic bag
Tie the mouth of the bag to keep out the air.

Allow to grow until doubled in volume.
Throw the dough on the table.

Make balls the size of an egg, balancing to be uniform.
Before rounding, open the ball in the hand (with gloves), then fold the outside edges inwards.
The top is flat and the bottom is flat.
Make several balls.

Grease and sprinkle a large round shape
Distribute the balls in one form, one glued to the other. To grow up.

If you want you can do in a rectangular baking pan, doing the same way.
Put the balls one glue on the other, to grow up. "Type of Bakery Bread".

If you prefer you can model the loaves all the same size, or braid (give 2 medium braids).



III Stage:

Place the shape inside the oven "OFF" until it doubles in size, or inside a thick plastic bag.

After the dough doubled pincele with yolk and a spoonful of cold water (soup).

Bake in preheated oven at 180 ° C.
For larger breads after 10 minutes in the oven lower the heat to 160 ° C, so that it bakes well inside.

Put the bread to bake, until blush. for 40 'to 60' minutes depending on the size of it, see above.

Note:

The ingredients of the sponge is taken from the recipe itself,

** Not to put extra ingredients, which spoils the
the measurements of bread *
.
The above recipe is right. "Do not change anything", that is, if you want to make the recipe from mine. Bread.

Afterwards I will pass a recipe with fresh fruits,
raisins, cinnamon, mandioquinha, potato and others
Which is also excellent bread.

If you want you can use the fresh organic yeast are 2 tablets of 15 grs. each. (total 30 grs.), however I prefer the dry.

** It is not the exaggeration of yeast that grows **. It is the way to knead, to toast, to tear, the mass and to wait for the slow growth of the bread.

Here in Brazil the climate is tropical, so the bread dough grows faster.
note:
"Do not be in a hurry to make bread", do not anticipate growth by adding more yeast.
The yeast has a right time, too much yeast many people get heartburn and poor digestion.