Language, Puree, Quibebe, Kale II Refogada- Options
ingredients:
2 languages cow without thick skin, see below
sauce:
½ cup oil,
2 tablets of broth
1 pound of tomatoes peeled, seeded or
1 can tomato sauce, water cans 3
½ or 1 pound of grated onion
seasonings:
1 spoon (soup) of shallow salt
2 bay leaves, or ½ tablespoon (coffee) powder bay
l teaspoon (tsp) or (soup) ginger
1 chili finger lady seeded without the chopped ribs or
1 tbsp (tablespoon) of hot pepper sauce
1 pinch of ground cinnamon, or 1 piece of cinnamon
1 spoon (soup) of sugar rasa or an entire medium carrot, remove before serving
1 cup (tea) of chopped parsley with stems, to be placed at the end of cooking.
Mode Taking Thick Skin:
Wash languages well, put in pressure cooker for 20 '
minutes to get a thick skin.
Allow to cool until the pan out like gangbusters.
Open the pan make sure the thick skin can loosen easily.
Old animal if it takes longer to cook.
Take a thick skin. Rinse well, seasoning, let sit for 2 (two) hours.
How to Prepare a Language:
Place both languages back in the pressure cooker for
20 'to 30' minutes to cook.
Leave to cool his tongue inside the pot after the steam came out.
Open the pan, test with a fork if it is pre-cooked.
If the language is on point, cut into pieces of one (1) inch. Reserve
How to Prepare the sauce:
Make a sauce by frying the onions with the oil, add the tomatoes or tomato sauce.
If using canned sauce put 3 cans of hot water.
If you want you can use tomatoes and sauce together. Add sugar to remove the acidity, or the carrot.
** You can take the acidity with 1 teaspoon (tsp) baking soda, can not put in the pressure cooker that much foam and clog the valve pan. Accident risk **.
Put the pieces of meat into the sauce and the rest of the seasonings. Cook for 30 'minutes when missing 5' minutes place the cinnamon stick before serving remove.
Before serving, add the chopped parsley with stems.
Option I:
Serve with mashed potatoes or other purees, yams, parsley potatoes (Peruvian) cassava, others to taste.
II - Option:
Language can serve with polenta see in Blogs., Or in the next release.
Quibebe can serve together, (see recipe below).
Salad of raw cabbage thinly chopped, or steamed cabbage
If serving braised cabbage accompanying salad of lettuce with cherry tomatoes and grated raw carrot.
Quibebe:
1 or ½ pound ripe pumpkin, cut into chunks, 2 X 2 cm.
2 tablespoons (soup) of corn oil
1 large onion, grated,
1 cup (tea) of chopped parsley
1 teaspoon (tsp) salt
½ liter of boiling water
How to Prepare:
In a medium saucepan saute onion in oil until wilted, add the chunks of pumpkin, go sautéing and dripping hot water until very soft.
Before serving add the parsley with stems, and a handful of chopped chives.
Serve on a white plate.
Braised kale
vegetables:
12-15 leaves of kale, take a bit of the stalk
2 tablespoons chopped onion or garlic to taste, cored
1 teaspoon (soup) of corn oil
1 tablespoon (coffee) salt
How to Prepare the cabbage:
Wash the cabbage leaves one by one, collect them all on top of one another, roll up tightly.
Cut the cabbage on top of a board, very thin.
Place a pan on the fire with enough water when it boils throw at once chopped kale, stir well.
When the water starts boiling count 1 'minute.
Drain the water and squeeze the cabbage well.
In a medium saucepan fry the onion in oil until wilted, add the squeezed cabbage well, saute for a few minutes.
The above procedure is done so that the cabbage becomes very green.
If you want you can put bacon is fried bits (optional).
segunda-feira, 3 de novembro de 2014
Oxtail with Cassava and Vegetable + secrets here
Oxtail with Cassava and Vegetable + secrets here
ingredients:
2 large cow tails, cut the joints
1 tbsp (tablespoons) of salt to cook the tail
1 pound of cooked cassava "al dente" without salt
seasonings:
4 tablets of broth
2 tablespoons of corn oil
1 cup (tea) of vinegar or wine
Mode Tomatoes With Onion:
½ pound of chopped onion, diced
1 leek white part only cut into thin slices (optional)
1 pound of peeled tomatoes without seeds, chopped
1 cup of chopped parsley
½ cup green onions, cut into rodelinhas
½ cup dry white wine optional
1 piece of cinnamon stick
1 spoon (soup) of grated ginger
1 pinch of nutmeg
Other ingredients:
For each pound of meat (tail) will pound cassava
Half the weight of the meat cassava to thicken the sauce, cut into pieces.
How to Prepare the tail:
Wash the cow's tail, running water, several times, remove any excess fat.
Cook the cow's tail in a pressure cooker, cover with cold water and vinegar for 1 hour approximately until "al dente" ie, not very cooked.
Leave the pan to cool normally, unopened.
After we got all the steam from the pot, remove the pieces of tail and go through the colander to remove all water and fat.
Pouring over the meat 2 liters of warm water to remove all residues.
Discard the cooking water (discard).
* Never take the cooking water that has a strong smell too much fat, and compromises health. *
How to Prepare the sauce:
In a large saucepan, make a sauce with onion oil the tomatoes, the remaining ingredients.
Leave on heat until a thick sauce, if you need to go slowly putting hot water to thin the sauce.
Add pieces of ass, leave for 15 'minutes.
Add the pre-cooked manioc lower the fire to cook over low heat until meat is very tender and the sauce very thick and unwound cassava.
Remove the wires from the middle of the cassava
I - Option:
Before serving, add the white wine. Do not remove the bones.
Put the pieces of meat on a platter with the sauce on top and then sprinkle chopped parsley and chives on top.
II - Option
Do the same as the previous recipe, except that it replaces the sauce tomatoes for a bottle of good quality red wine, no need to put the white wine and remove the bones.
A Great Secret:
Cook the pieces of ass with the bones of goats.
Once cooked remove the bones from the lamb and the bones of the tail cut in pieces all the same.
This way of doing it is hard to figure out, what is the meat served, it tastes like goat.
Came with broccoli, carrots, small potatoes all cooked in butter and garlic past.
The oxtail with rice or polenta
Serve with watercress salad or steamed cabbage
ingredients:
2 large cow tails, cut the joints
1 tbsp (tablespoons) of salt to cook the tail
1 pound of cooked cassava "al dente" without salt
seasonings:
4 tablets of broth
2 tablespoons of corn oil
1 cup (tea) of vinegar or wine
Mode Tomatoes With Onion:
½ pound of chopped onion, diced
1 leek white part only cut into thin slices (optional)
1 pound of peeled tomatoes without seeds, chopped
1 cup of chopped parsley
½ cup green onions, cut into rodelinhas
½ cup dry white wine optional
1 piece of cinnamon stick
1 spoon (soup) of grated ginger
1 pinch of nutmeg
Other ingredients:
For each pound of meat (tail) will pound cassava
Half the weight of the meat cassava to thicken the sauce, cut into pieces.
How to Prepare the tail:
Wash the cow's tail, running water, several times, remove any excess fat.
Cook the cow's tail in a pressure cooker, cover with cold water and vinegar for 1 hour approximately until "al dente" ie, not very cooked.
Leave the pan to cool normally, unopened.
After we got all the steam from the pot, remove the pieces of tail and go through the colander to remove all water and fat.
Pouring over the meat 2 liters of warm water to remove all residues.
Discard the cooking water (discard).
* Never take the cooking water that has a strong smell too much fat, and compromises health. *
How to Prepare the sauce:
In a large saucepan, make a sauce with onion oil the tomatoes, the remaining ingredients.
Leave on heat until a thick sauce, if you need to go slowly putting hot water to thin the sauce.
Add pieces of ass, leave for 15 'minutes.
Add the pre-cooked manioc lower the fire to cook over low heat until meat is very tender and the sauce very thick and unwound cassava.
Remove the wires from the middle of the cassava
I - Option:
Before serving, add the white wine. Do not remove the bones.
Put the pieces of meat on a platter with the sauce on top and then sprinkle chopped parsley and chives on top.
II - Option
Do the same as the previous recipe, except that it replaces the sauce tomatoes for a bottle of good quality red wine, no need to put the white wine and remove the bones.
A Great Secret:
Cook the pieces of ass with the bones of goats.
Once cooked remove the bones from the lamb and the bones of the tail cut in pieces all the same.
This way of doing it is hard to figure out, what is the meat served, it tastes like goat.
Came with broccoli, carrots, small potatoes all cooked in butter and garlic past.
The oxtail with rice or polenta
Serve with watercress salad or steamed cabbage
domingo, 2 de novembro de 2014
Leg of Pork With Sauce and Farofa
Leg of Pork With Sauce and Farofa
ingredients:
1 whole leg of pork at least 3-5 pounds
seasonings:
1 onion, chopped
10 cloves of crushed garlic if it's old tire crumb
2 small sprigs of rosemary as well, do not place much
6 sage leaves
1 chili finger lady without seeds, chopped
1 cup wine vinegar
2 cups dry white wine
½ teaspoon (tsp) of powdered bay or
2 bay leaves
1 bunch of parsley with chives washed whole
sauce:
4 large onions, thinly sliced
2 green chillies, seeded cut into strips 1 inch.
2 red peppers make the same way the previous
2 yellow peppers, green peppers make equal to
6 stalks of celery cut into strips cooked 5 inches
1 cup (tea) of chopped parsley with stems
½ cup (tea) of chopped green onions, thinly sliced
1 cup (tea) of corn oil.
1 cup of vinegar
½ cup water or dry white wine
How to Prepare the ham:
Do not remove the fat from ham. Add to it all the seasoning ingredients put into a large bag of plastic suitable for cooking. Leave the dressing for 12 to 24 hours.
Before roasting remove all the spices.
Accommodate the ham in foil lined with greased baking dish with oil.
Cover with foil, not too close that you can stick to the meat.
Bake 160 ° C for about 4 hours, or one hour for every pound of meat.
Always checking the color of the shank. Do not miss the point that it is hard.
Ates a time to take the ham from the oven, remove the foil, move the temperature to 180 ° C, leaving until lightly colored.
Let cool in the oven.
To know if the ham is baked:
Verify baked threading a deep well thin knife, leaving a pinkish liquid is still raw, return to the oven again for one (1) hour. If nothing came out is roasted.
How to Prepare the sauce:
Put the oil in a large pan, add the onion celery, leave the fire until wilted, stirring with a spoon out loud.
Add the peppers, saute until they are well cooked, stirring constantly ping if you need a drop of hot water gradually and slowly.
Then add a cup of vinegar and half a cup of water, let the heat without stirring, until reduced by half.
Serve mode.
Place roast leg of pork on a platter or earthenware crockery.
Serve the sauce separately.
You can serve hot or cold ham. The sauce is served cold.
Finely slice the ham, place 2-3 slices on each plate and the sauce on top.
observation:
Remainder of the shank serves to snack.
Finely slice the ham slices intercalates between the wet bun serve with snack type.
Simple streusel:
½ cup of tea oil
2 cups cornmeal or
half corn and half of cassava flour
l cup (tsp) chopped green olives
l cup (tsp) chopped parsley
l grated onion
50 grs. chopped bacon
100 grs. cooked sausage and ground, or kids baked chicken and ground salt and pepper to taste.
4 boiled eggs and chopped very choosy, raw scrambled or fried.
Prepare mode:
Fry the bacon in the oil with the sausage then add the onion leaving wither, add flour, boiled eggs, olives parsley, salt and pepper.
ingredients:
1 whole leg of pork at least 3-5 pounds
seasonings:
1 onion, chopped
10 cloves of crushed garlic if it's old tire crumb
2 small sprigs of rosemary as well, do not place much
6 sage leaves
1 chili finger lady without seeds, chopped
1 cup wine vinegar
2 cups dry white wine
½ teaspoon (tsp) of powdered bay or
2 bay leaves
1 bunch of parsley with chives washed whole
sauce:
4 large onions, thinly sliced
2 green chillies, seeded cut into strips 1 inch.
2 red peppers make the same way the previous
2 yellow peppers, green peppers make equal to
6 stalks of celery cut into strips cooked 5 inches
1 cup (tea) of chopped parsley with stems
½ cup (tea) of chopped green onions, thinly sliced
1 cup (tea) of corn oil.
1 cup of vinegar
½ cup water or dry white wine
How to Prepare the ham:
Do not remove the fat from ham. Add to it all the seasoning ingredients put into a large bag of plastic suitable for cooking. Leave the dressing for 12 to 24 hours.
Before roasting remove all the spices.
Accommodate the ham in foil lined with greased baking dish with oil.
Cover with foil, not too close that you can stick to the meat.
Bake 160 ° C for about 4 hours, or one hour for every pound of meat.
Always checking the color of the shank. Do not miss the point that it is hard.
Ates a time to take the ham from the oven, remove the foil, move the temperature to 180 ° C, leaving until lightly colored.
Let cool in the oven.
To know if the ham is baked:
Verify baked threading a deep well thin knife, leaving a pinkish liquid is still raw, return to the oven again for one (1) hour. If nothing came out is roasted.
How to Prepare the sauce:
Put the oil in a large pan, add the onion celery, leave the fire until wilted, stirring with a spoon out loud.
Add the peppers, saute until they are well cooked, stirring constantly ping if you need a drop of hot water gradually and slowly.
Then add a cup of vinegar and half a cup of water, let the heat without stirring, until reduced by half.
Serve mode.
Place roast leg of pork on a platter or earthenware crockery.
Serve the sauce separately.
You can serve hot or cold ham. The sauce is served cold.
Finely slice the ham, place 2-3 slices on each plate and the sauce on top.
observation:
Remainder of the shank serves to snack.
Finely slice the ham slices intercalates between the wet bun serve with snack type.
Simple streusel:
½ cup of tea oil
2 cups cornmeal or
half corn and half of cassava flour
l cup (tsp) chopped green olives
l cup (tsp) chopped parsley
l grated onion
50 grs. chopped bacon
100 grs. cooked sausage and ground, or kids baked chicken and ground salt and pepper to taste.
4 boiled eggs and chopped very choosy, raw scrambled or fried.
Prepare mode:
Fry the bacon in the oil with the sausage then add the onion leaving wither, add flour, boiled eggs, olives parsley, salt and pepper.
Pie In Salt Layers of Elza Press
Pie In Salt Layers of Elza Press
ingredients:
½ pound of chicken breast or thighs, crushed
4 ripe tomatoes, peeled and seeded
1 medium onion, chopped fine drizzling and washed
1 leek white part only thinly sliced
1 cup (tea) of palm in drained canned, rinsed and chopped
½ cup (tea) of chopped green olives
2 tablespoons (soup) of corn oil
2 tbsp (tablespoons) chopped parsley with stems
1 spoon (soup) of chopped chives
1 teaspoon (tsp) dried oregano
1 teaspoon (tsp) of salt or 1 tablet of chicken bouillon
I pinch of cinnamon powder
1 pinch of nutmeg
Pepper ½ finger girl without seeds, chopped
How to Prepare the Chicken Stew:
In a medium saucepan, fry the ground chicken with the oil for 5 'minutes, stir in the room onion, tomatoes, leek.
Leave the fire stirring constantly, and if you need to go slowly dripping water until cooked all the ingredients well.
When missing 5 'minutes to finish cooking add the chopped olives and hearts of palm remaining ingredients.
Do not put too much water in it becomes a chicken soup.
The chicken stew "is not to have gravy," just get wet.
Other Ingredients:
1 or 2 cups of cream cheese
100 or 200 grams. sliced mozzarella
50 grs. Parmesan
Mashed Potatoes:
½ pound of potato cooking passed through the wringer.
2 to 4 tablespoons (soup) cow's milk
1 tbsp (tablespoons) butter or margarine
1 teaspoon (tsp) salt
Way Preparing the Puree:
Wash the potatoes, cook whole unpeeled, in a pressure cooker for 5 'minutes, or common pot, letting the heat until tender.
Leave to cool in the pan, peel while
hot after going through the juicer or food processor
In a medium saucepan place the squeezed potato, butter, bring to heat, stirring constantly.
Add the milk gradually until well consistently firm, not too soft, or even loosen the bottom of the pan.
Coverage of the Pie (Optional):
½ can of cream without serum or need, or yogurt
3 egg whites
50 grs. grated parmesan cheese
How to Prepare the Cover:
Beat the egg whites into firm snow, add the cream without serum.
Place the cover over the pie and the grated cheese.
Mode Assemble the pie in layers:
In a large refractory, distribute layers:
The first layer on the bottom of the terrine, creamy curd
The second layer is the moist braised chicken, "not too much sauce."
Third layer of mashed potatoes
Fourth layer cover with mozzarella
Fifth layer is chicken stew
The last layer is the coverage
Note:
If you do not want to use the cover, place a generous layer of mozzarella or grated cheese, or cottage cheese.
Lead to hot oven 180 ° C to stain or melt the mozzarella.
observation:
The rest of the leek store to use in sauces or soups.
In the braised chicken can add other ingredients:
Mushrooms, green beans, celery, carrots, peas, all cooked "al dente" after the end of cooking add the chicken.
ingredients:
½ pound of chicken breast or thighs, crushed
4 ripe tomatoes, peeled and seeded
1 medium onion, chopped fine drizzling and washed
1 leek white part only thinly sliced
1 cup (tea) of palm in drained canned, rinsed and chopped
½ cup (tea) of chopped green olives
2 tablespoons (soup) of corn oil
2 tbsp (tablespoons) chopped parsley with stems
1 spoon (soup) of chopped chives
1 teaspoon (tsp) dried oregano
1 teaspoon (tsp) of salt or 1 tablet of chicken bouillon
I pinch of cinnamon powder
1 pinch of nutmeg
Pepper ½ finger girl without seeds, chopped
How to Prepare the Chicken Stew:
In a medium saucepan, fry the ground chicken with the oil for 5 'minutes, stir in the room onion, tomatoes, leek.
Leave the fire stirring constantly, and if you need to go slowly dripping water until cooked all the ingredients well.
When missing 5 'minutes to finish cooking add the chopped olives and hearts of palm remaining ingredients.
Do not put too much water in it becomes a chicken soup.
The chicken stew "is not to have gravy," just get wet.
Other Ingredients:
1 or 2 cups of cream cheese
100 or 200 grams. sliced mozzarella
50 grs. Parmesan
Mashed Potatoes:
½ pound of potato cooking passed through the wringer.
2 to 4 tablespoons (soup) cow's milk
1 tbsp (tablespoons) butter or margarine
1 teaspoon (tsp) salt
Way Preparing the Puree:
Wash the potatoes, cook whole unpeeled, in a pressure cooker for 5 'minutes, or common pot, letting the heat until tender.
Leave to cool in the pan, peel while
hot after going through the juicer or food processor
In a medium saucepan place the squeezed potato, butter, bring to heat, stirring constantly.
Add the milk gradually until well consistently firm, not too soft, or even loosen the bottom of the pan.
Coverage of the Pie (Optional):
½ can of cream without serum or need, or yogurt
3 egg whites
50 grs. grated parmesan cheese
How to Prepare the Cover:
Beat the egg whites into firm snow, add the cream without serum.
Place the cover over the pie and the grated cheese.
Mode Assemble the pie in layers:
In a large refractory, distribute layers:
The first layer on the bottom of the terrine, creamy curd
The second layer is the moist braised chicken, "not too much sauce."
Third layer of mashed potatoes
Fourth layer cover with mozzarella
Fifth layer is chicken stew
The last layer is the coverage
Note:
If you do not want to use the cover, place a generous layer of mozzarella or grated cheese, or cottage cheese.
Lead to hot oven 180 ° C to stain or melt the mozzarella.
observation:
The rest of the leek store to use in sauces or soups.
In the braised chicken can add other ingredients:
Mushrooms, green beans, celery, carrots, peas, all cooked "al dente" after the end of cooking add the chicken.
sábado, 1 de novembro de 2014
Cone Siri - Dish input
Cone Siri - Dish input
See Below the Main Course:
20-30 cones of siri empty, to fill itself.
ingredients:
½ pound of coarse shredded crab
2 onions, grated or chopped
2 large tomatoes peeled and seeded
1 leek cut into thin slices, white part only
1 medium red bell pepper without seeds cortadinho
Pepper ½ finger girl without seeds, chopped (Optional)
1 coconut milk glass
2 tablespoons (soup) of corn oil
2 tbsp (tablespoons) chopped parsley and
2 tablespoons (soup) of green onions cut into rodelinhas
1 spoon (soup) shallow-purpose flour
½ cup cold water (optional)
Other Ingredients:
50 grs. grated parmesan cheese
50 grs. breadcrumbs (it is made with toasted bread crumbs)
How to Prepare:
Put oil in a pan fry the leeks with onion until wilted.
Then add the tomatoes, to make sautéing, add water let the fire until they come apart, it is cooked.
Add the peppers, make the sauté until it is "al dente"
Then add the crab meat pepper, let the pre-heat until cooked, add the coconut milk, leave for a few
minutes.
If you need to thicken, put wheat flour diluted with a little water. d
Leave the fire to cook the flour.
Finally add the parsley and chives, mix well.
Fill the cone siri well, sprinkle over the grated cheese mixed with breadcrumbs.
Place the cone stuffed crab on a ungreased cookie sheet.
Bring to a preheated 180 ° C oven for browning.
observation:
Main Course:
The cones of siri serves to accompany the main course, halibut, sea bass, hake and other Haddok fish breaded slices.
Heads up:
Beware the breadcrumbs, it is made with roasted and crushed stale bread, not to be confused with Yucca is a root flour is not the same thing.
Mode Make Breadcrumbs:
Stale bread cut into thin slices.
Lead to even blush oven, let cool.
Gradually beat in a blender, then pass through a sieve to get very thin.
The thickest part disposal not put in meatloaf.
Important guidance:
Make the breadcrumbs at home is safer no mixing other flours and your dish is tastier.
Browning is getting slightly browned.
.
See Below the Main Course:
20-30 cones of siri empty, to fill itself.
ingredients:
½ pound of coarse shredded crab
2 onions, grated or chopped
2 large tomatoes peeled and seeded
1 leek cut into thin slices, white part only
1 medium red bell pepper without seeds cortadinho
Pepper ½ finger girl without seeds, chopped (Optional)
1 coconut milk glass
2 tablespoons (soup) of corn oil
2 tbsp (tablespoons) chopped parsley and
2 tablespoons (soup) of green onions cut into rodelinhas
1 spoon (soup) shallow-purpose flour
½ cup cold water (optional)
Other Ingredients:
50 grs. grated parmesan cheese
50 grs. breadcrumbs (it is made with toasted bread crumbs)
How to Prepare:
Put oil in a pan fry the leeks with onion until wilted.
Then add the tomatoes, to make sautéing, add water let the fire until they come apart, it is cooked.
Add the peppers, make the sauté until it is "al dente"
Then add the crab meat pepper, let the pre-heat until cooked, add the coconut milk, leave for a few
minutes.
If you need to thicken, put wheat flour diluted with a little water. d
Leave the fire to cook the flour.
Finally add the parsley and chives, mix well.
Fill the cone siri well, sprinkle over the grated cheese mixed with breadcrumbs.
Place the cone stuffed crab on a ungreased cookie sheet.
Bring to a preheated 180 ° C oven for browning.
observation:
Main Course:
The cones of siri serves to accompany the main course, halibut, sea bass, hake and other Haddok fish breaded slices.
Heads up:
Beware the breadcrumbs, it is made with roasted and crushed stale bread, not to be confused with Yucca is a root flour is not the same thing.
Mode Make Breadcrumbs:
Stale bread cut into thin slices.
Lead to even blush oven, let cool.
Gradually beat in a blender, then pass through a sieve to get very thin.
The thickest part disposal not put in meatloaf.
Important guidance:
Make the breadcrumbs at home is safer no mixing other flours and your dish is tastier.
Browning is getting slightly browned.
.
Haddok With Raisins Rice and Asparagus
Haddok With Raisins Rice and Asparagus
ingredients:
1 pound Haddok cut into slices, season with salt only
If you want you can put 2 tablespoons (soup) of dry white wine.
Do not put lime that hardens the flesh.
* Each person eats 250-350 grams. fish, ie without the fingers that is weighed separately *.
Other Ingredients:
1 can of drained, rinsed and chopped into large chunks or canned mushrooms, asparagus do the same procedure as above ..
For coating:
½ pound of breadcrumbs see below
3 to 4 beaten eggs
1 bowl of flour, sifted
½ liter of corn oil or other of your choice, with the exception of the oil .that if the fire lost all medicinal properties.
How to Prepare:
Quench the fish, let rest for one hour.
Before tarnish dry with paper towel and then rub oil on all slices.
Spending in flour, then in beaten eggs and breadcrumbs, beat well to remove excess flour.
Fry in hot oil, cook down for good inside.
Place on paper towel and remove all oil.
Let the good sequinho fish.
G r u n i c tio n:
Rice With Raisins:
ingredients:
2 cups of cooked rice with tea time
4 cup cold water shower
1 cup seedless raisins tea, or to taste
1 tablespoon of butter, not margarine serves
½ teacup chopped parsley
1 tablespoon chopped fresh mint (optional)
How to Prepare:
Place the rinsed rice in a saucepan, without frying, add the cold water, salt, 2 tablespoons of grated onion and 2 tablespoons of oil, let it cook until dry, or
Put the water to boil with salt, oil, onion, when the water boils put the rice, stir well, leave to dry in a fire.
How to Prepare Rice With Raisins:
In a large skillet, heat the butter over low heat, toss the raisins and let it warm up for 5'minutos, stirring constantly.
Then add the cooked rice mix well, remove from heat and add the parsley and lastly the chopped mint niggling well.
If you want you can add some chopped walnuts coarsely.
Arrange on a large platter or stainless dishwasher.
If you want and can decorate the edges with dried fruits, or fresh chopped. mango, orange and pineapple others.
Can serve other fresh fruit cut into pellets.
If only serve pineapple slices fried in oil and sprinkle cinnamon on top.
Spend whole or in pieces by butter asparagus.
Serve the asparagus separately.
observation:
Breading is made with toasted stale bread crushed and sieved.
Do not confuse it with cassava flour a root.
ingredients:
1 pound Haddok cut into slices, season with salt only
If you want you can put 2 tablespoons (soup) of dry white wine.
Do not put lime that hardens the flesh.
* Each person eats 250-350 grams. fish, ie without the fingers that is weighed separately *.
Other Ingredients:
1 can of drained, rinsed and chopped into large chunks or canned mushrooms, asparagus do the same procedure as above ..
For coating:
½ pound of breadcrumbs see below
3 to 4 beaten eggs
1 bowl of flour, sifted
½ liter of corn oil or other of your choice, with the exception of the oil .that if the fire lost all medicinal properties.
How to Prepare:
Quench the fish, let rest for one hour.
Before tarnish dry with paper towel and then rub oil on all slices.
Spending in flour, then in beaten eggs and breadcrumbs, beat well to remove excess flour.
Fry in hot oil, cook down for good inside.
Place on paper towel and remove all oil.
Let the good sequinho fish.
G r u n i c tio n:
Rice With Raisins:
ingredients:
2 cups of cooked rice with tea time
4 cup cold water shower
1 cup seedless raisins tea, or to taste
1 tablespoon of butter, not margarine serves
½ teacup chopped parsley
1 tablespoon chopped fresh mint (optional)
How to Prepare:
Place the rinsed rice in a saucepan, without frying, add the cold water, salt, 2 tablespoons of grated onion and 2 tablespoons of oil, let it cook until dry, or
Put the water to boil with salt, oil, onion, when the water boils put the rice, stir well, leave to dry in a fire.
How to Prepare Rice With Raisins:
In a large skillet, heat the butter over low heat, toss the raisins and let it warm up for 5'minutos, stirring constantly.
Then add the cooked rice mix well, remove from heat and add the parsley and lastly the chopped mint niggling well.
If you want you can add some chopped walnuts coarsely.
Arrange on a large platter or stainless dishwasher.
If you want and can decorate the edges with dried fruits, or fresh chopped. mango, orange and pineapple others.
Can serve other fresh fruit cut into pellets.
If only serve pineapple slices fried in oil and sprinkle cinnamon on top.
Spend whole or in pieces by butter asparagus.
Serve the asparagus separately.
observation:
Breading is made with toasted stale bread crushed and sieved.
Do not confuse it with cassava flour a root.
Salpicão Cod - With Mayonnaise Dressings III
Salpicão Cod - With Mayonnaise Dressings III
ingredients:
500 grs. cod flaked
Other Ingredients:
3 green apples chopped diced unpeeled
l cup (tsp) finely chopped celery or fennel
l cup (tsp) chopped green olives
2 cups cooked potatoes into small cubes
1 cup (tea) of chopped parsley with stems
½ cup (tea) of green onions chopped
1 cup (tea) and washed and squeezed chopped onion
l yellow pepper, chopped
2 chopped red peppers
2 tbsp (tablespoons) chopped capers
seasonings:
1 spoon (soup) of shallow salt, or to taste
1 tablespoon (oops) weak sauce pepper
2 tablespoons (soup) of lemon juice or vinegar
2 tbsp (tablespoons) finely chopped mint (optional)
1 teaspoon (tsp) grated fresh ginger
1 pinch of nutmeg
Pepper ½ finger girl without seeds or chopped hot pepper sauce.
Mayonnaise sauce I:
l can of cream with the serum
l can use mayonnaise as the cream
l cup of (coffee) or to taste olive oil Portuguese
Homemade Mayonnaise Sauce II: (optional)
ingredients:
3 cooked yolks
1 spoon (soup) filled with mustard
1 cup (coffee) lemon juice
1 tablespoon (coffee) English sauce (optional)
1 teaspoon (tsp) salt or to taste
1 cup (tea) of olive oil or corn oil to give point or
Half and half.
If you want you can use mayonnaise sauce with vegetables or processed.
Mayonnaise potato III:
1 large potato boiled in shell
1 small carrot peeled cooked
1 cup (coffee) cold milk cow
1 cup (coffee) extra virgin olive oil
1 teaspoon (tsp) salt
Mode had prepared the mayonnaise potato:
Peel the potatoes and cooked carrots, cut into small pieces.
Place in a blender add milk, beat for 2 'minutes, add the salt gradually add the oil in droplets until one mole cream.
If it becomes too stiff add more milk and oil, make the beat until you reach the point of mayonnaise.
Store in the refrigerator
How to Prepare Homemade Mayonnaise Sauce:
Blend the egg yolks with the lemon juice mustard salt
English sauce.
The oil is to add, drop by drop, until a stiff cream so
that does not give more bang for the blades of the blender.
Prepare the way of Cod:
Rinse well under running water cod, taking up all the salt
Place the cod washed inside a covered jar with water, soaking putting 12 hours in the refrigerator. changing the water every 3 or 4 hours.
Then remove the water, rinse again with water
Place the cod in boiling water leave 5 'minutes.
Do not throw the water away, takes to cook the potatoes.
Drain the cod in colander, let cool.
Shred the cod as thin as possible, or cut well niggling
Mix the shredded codfish with boiled potatoes, raw apples in the lemon juice and gradually add the onion, celery, peppers, olives capers, parsley with stems chives.
Place half of the sauce into the pepperoni and the other half, put put up the dish, smoothing with a knife.
To serve arrange on a platter of dishes or stainless lined the bottom and sides with whole lettuce leaves or thinly chopped
observation:
The Salpicão dish is served as input.
ingredients:
500 grs. cod flaked
Other Ingredients:
3 green apples chopped diced unpeeled
l cup (tsp) finely chopped celery or fennel
l cup (tsp) chopped green olives
2 cups cooked potatoes into small cubes
1 cup (tea) of chopped parsley with stems
½ cup (tea) of green onions chopped
1 cup (tea) and washed and squeezed chopped onion
l yellow pepper, chopped
2 chopped red peppers
2 tbsp (tablespoons) chopped capers
seasonings:
1 spoon (soup) of shallow salt, or to taste
1 tablespoon (oops) weak sauce pepper
2 tablespoons (soup) of lemon juice or vinegar
2 tbsp (tablespoons) finely chopped mint (optional)
1 teaspoon (tsp) grated fresh ginger
1 pinch of nutmeg
Pepper ½ finger girl without seeds or chopped hot pepper sauce.
Mayonnaise sauce I:
l can of cream with the serum
l can use mayonnaise as the cream
l cup of (coffee) or to taste olive oil Portuguese
Homemade Mayonnaise Sauce II: (optional)
ingredients:
3 cooked yolks
1 spoon (soup) filled with mustard
1 cup (coffee) lemon juice
1 tablespoon (coffee) English sauce (optional)
1 teaspoon (tsp) salt or to taste
1 cup (tea) of olive oil or corn oil to give point or
Half and half.
If you want you can use mayonnaise sauce with vegetables or processed.
Mayonnaise potato III:
1 large potato boiled in shell
1 small carrot peeled cooked
1 cup (coffee) cold milk cow
1 cup (coffee) extra virgin olive oil
1 teaspoon (tsp) salt
Mode had prepared the mayonnaise potato:
Peel the potatoes and cooked carrots, cut into small pieces.
Place in a blender add milk, beat for 2 'minutes, add the salt gradually add the oil in droplets until one mole cream.
If it becomes too stiff add more milk and oil, make the beat until you reach the point of mayonnaise.
Store in the refrigerator
How to Prepare Homemade Mayonnaise Sauce:
Blend the egg yolks with the lemon juice mustard salt
English sauce.
The oil is to add, drop by drop, until a stiff cream so
that does not give more bang for the blades of the blender.
Prepare the way of Cod:
Rinse well under running water cod, taking up all the salt
Place the cod washed inside a covered jar with water, soaking putting 12 hours in the refrigerator. changing the water every 3 or 4 hours.
Then remove the water, rinse again with water
Place the cod in boiling water leave 5 'minutes.
Do not throw the water away, takes to cook the potatoes.
Drain the cod in colander, let cool.
Shred the cod as thin as possible, or cut well niggling
Mix the shredded codfish with boiled potatoes, raw apples in the lemon juice and gradually add the onion, celery, peppers, olives capers, parsley with stems chives.
Place half of the sauce into the pepperoni and the other half, put put up the dish, smoothing with a knife.
To serve arrange on a platter of dishes or stainless lined the bottom and sides with whole lettuce leaves or thinly chopped
observation:
The Salpicão dish is served as input.
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