Tongue Of Ox With Polenta Or Mashed Potato I

Tongue Of Ox With Polenta Or Mashed Potato
Ingredients:
2 Ox languages, without thick skin, see below

Willow
½ cup of oil,
2 tablets of broth (optional), ie if you put the broth, suspend the salt.
1 liter of homemade tomato sauce or
1 can of tomato sauce, plus 3 cans of cold water
½ pound grated onion
Seasonings:

1 tablespoon of salt,
2 bay leaves, or ½ teaspoon (bay leaf) bay leaf
l teaspoon fresh grated ginger.
1 seedless finger pepper without pricked or edged ribs
1 tablespoon of pepper sauce
1 pinch of cinnamon stick, or a piece of cinnamon stick
1 tablespoon (shallow) sugar or a whole medium carrot, remove before serving. see below
1 cup of parsley with chopped stem, to be placed at the end of cooking (optional).
How to Remove Thick Skin:
Wash the tongues well, put in the pressure cooker for 20 '
minutes to remove thick skin.
Allow to cool open the pan to make sure that thick skin can be removed.
If it's an old animal it takes longer to cook.
Remove thick skin. Wash well, season, rest for 2 (two) hours.
note:
In the market already sells the language without the skin.

How to prepare the language:
Put the two tongues again in the pressure cooker with cold water, leave on the stove for 20 'to 30' minutes.
Allow to cool inside the pan.
Test with a fork if it is pre-cooked.
If the tongue is on the spot, cut into 1 (one) centimeter pieces.
How to prepare the sauce:
Make a sauce with the onion oil and the tomato sauce.
If using the sauce (industrialized) put 3 cans of hot water, let the heat until reduced by half.
Add the sugar or carrot to remove the acidity.

Put the pieces of meat inside the sauce and the rest of the seasonings. Leave to cook for 30 minutes.
Before serving, add the parsley with the chopped stem.
Serve with polenta or mashed potatoes or other purees: yams, potatoes (cassava) cassava, others to your liking.
Side dish:
Can serve the tongue with polenta .e and homemade tomato sauce

Salad of raw cabbage, finely chopped, or braised cabbage
If you serve braised cabbage accompanied with lettuce salad with cherry tomatoes and grated raw carrots.
Note;
You can exchange the carrot and sugar for 1 teaspoon of baking soda.
The tongue of a cow takes a long time to cook,

Tongue Of Ox With Polenta Or Mashed Potato I

Tongue Of Ox With Polenta Or Mashed Potato
Ingredients:
2 Ox languages, without thick skin, see below

Willow
½ cup of oil,
2 tablets of broth (optional), ie if you put the broth, suspend the salt.
1 liter of homemade tomato sauce or
1 can of tomato sauce, plus 3 cans of cold water
½ pound grated onion
Seasonings:

1 tablespoon of salt,
2 bay leaves, or ½ teaspoon (bay leaf) bay leaf
l teaspoon fresh grated ginger.
1 seedless finger pepper without pricked or edged ribs
1 tablespoon of pepper sauce
1 pinch of cinnamon stick, or a piece of cinnamon stick
1 tablespoon (shallow) sugar or a whole medium carrot, remove before serving. see below
1 cup of parsley with chopped stem, to be placed at the end of cooking (optional).
How to Remove Thick Skin:
Wash the tongues well, put in the pressure cooker for 20 '
minutes to remove thick skin.
Allow to cool open the pan to make sure that thick skin can be removed.
If it's an old animal it takes longer to cook.
Remove thick skin. Wash well, season, rest for 2 (two) hours.
note:
In the market already sells the language without the skin.

How to prepare the language:
Put the two tongues again in the pressure cooker with cold water, leave on the stove for 20 'to 30' minutes.
Allow to cool inside the pan.
Test with a fork if it is pre-cooked.
If the tongue is on the spot, cut into 1 (one) centimeter pieces.
How to prepare the sauce:
Make a sauce with the onion oil and the tomato sauce.
If using the sauce (industrialized) put 3 cans of hot water, let the heat until reduced by half.
Add the sugar or carrot to remove the acidity.

Put the pieces of meat inside the sauce and the rest of the seasonings. Leave to cook for 30 minutes.
Before serving, add the parsley with the chopped stem.
Serve with polenta or mashed potatoes or other purees: yams, potatoes (cassava) cassava, others to your liking.
Side dish:
Can serve the tongue with polenta .e and homemade tomato sauce

Salad of raw cabbage, finely chopped, or braised cabbage
If you serve braised cabbage accompanied with lettuce salad with cherry tomatoes and grated raw carrots.
Note;
You can exchange the carrot and sugar for 1 teaspoon of baking soda.
The tongue of a cow takes a long time to cook,

Economic Lunch With Chicken and Other

Economic Lunch With Chicken and Other

Ingredient:
1/2 pound thinly sliced ​​chicken file
Season with salt and pepper to taste
To Empanar:
1 bowl background of wheat flour
1 bowl of flour (made with crumbled bread crumbs in a blender)
3 to 4 eggs beaten
1 tablespoon of oil to moisten the files before breading
Enough oil to fry
Way of preparing:
Season the files, let it sit in the refrigerator for a few minutes, and let it cool a little.
Put the wheat flour on a plate with a small bag closed to not dirty the dish, do this also with the flour,
Whisk the eggs in a deep dish, add a pinch of salt
After the files wet in the oil, pass in the wheat flour, then in the eggs and then in the flour of thread, beat to remove the excess
Frying Mode:
Fry the files in a large saucepan to prevent sneezing and dirty the cooker.
Put a little oil, until from to cover the chicken,
To heat the oil fry until golden, do the same procedure of the side
Transfer to a serving dish lined with paper towel to remove any excess fat.
Side dish:
Baked potato and carrot, seasoned with olive oil and salt
Sliced ​​cucumber salad very well
and tomato slices.
Fruit dessert
Orange, or mango
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Star of the Christmas Supper - Chestnut Christmas Tree

Star of the Christmas Supper - Chestnut Christmas Tree

In 1984 it was 300 years ago that this Recipe is in our Family.

2018 Christmas Supper Star

Chestnut Christmas Tree
Ingredients for mass:
3 kg of Portuguese nuts
3 tablespoons chocolate powder does not serve chocolate
3 tablespoons of cocoa liquor, rum or kirsch, (cherry brandy)
1 tablespoon honey
1 tablespoon ground cinnamon powder
1 teaspoon ground cloves
1 tablespoon vanilla extract
1 or 2 cups of sugar or sweetener
If you use sweetener the amount not in weight is in volume instead of


 (cup use tablespoon)
Roof:
300 grs.of walnuts without peel
300 grs.of hazelnuts without peel
300 grs.of almonds without peel
300 grs.of cherries in syrup (drained)
100 grams of white raisins, seeded
100 grs.de grapes raisins dark, seedless
100 grs. Of dates without the cores
100 grams of Brazil nuts (to make the candles)
1 - cup (tea) of peaches in drained syrup, cut into balls made with the ball
1 - cup of (tea) figs in drained syrup, cut into balls
1 - cup of (crystallized) fruit cut into cubes, and apricot to taste
Way of preparing:
Cook for 20 'or 30 minutes the nuts with a pinch
of salt, in an ordinary pan, without the peels but with thin skin that covers them.
Once cooked, remove the skin and squeeze with the potato masher, or beat the processor.
Place the dough in a large bowl. Add the sugar, honey, chocolate powder, vanilla, cocoa liquor, cinnamon powder and ground cloves.
Arrange a board 80 cm wide by 1 meter high, lined with foil to mount the tree.
Go putting the dough on the tray, modeling it with a knife or with crusty bread. Clean the edges with a damp cloth or paper towel.
Place some cherries on the outline of the tree and the others scattered over, along with walnuts, hazelnuts, almonds, raisins, peach balls and figs, candied fruits.
And if you want to make apricot balls.
Remove the lumps from the dates and make the trunk of the tree with them. model of the tree is a triangle the larger part is down
The chestnuts of Para, make a tip as if it were a pencil, spread in several places of the tree, is placed last
Light the candles. at supper time (they are scattered on the tree.
If you do not want to make the tree distribute in bowls and in the center put cherries, or nuts.
Serves as pie filling
The decoration is on your own.
Chestnuts can be frozen Remove from the oven 12 hours before
put in the refrigerator.
Keep the dough in the refrigerator until ready to serve (assemble).
Reminder:
The candles are chestnut from Pará, to point out like a pencil
Distribute over pasta.
Light up at supper time.

Estrella de la Cena de Navidad - Árbol de Navidad de Castaña

Estrella de la Cena de Navidad - Árbol de Navidad de Castaña

En 1984 hizo 300 años que esa Receta está en nuestra Familia.

Árbol de Navidad de Castañas
Ingredientes para la masa:
3 kg de Inglés brown
3 cucharadas de chocolate en polvo no sirve chocolatado
3 cucharadas de licor de cacao, ron o kirsch, (aguardiente de cerezas)
1 cucharada de miel
1 cucharadita de canela en polvo
1 cucharada de (café) de clavo molido
1 cucharada de esencia de vainilla
1 o 2 tazas de (té) de azúcar o edulcorante
Si se usa edulcorante la cantidad no en peso es en volumen, en lugar de


 (taza de la cuchara de sopa)
la cobertura:
300 grs de nueces sin cáscaras
300 grs. De avellanas sin cáscaras
300 grs de almendras sin cáscaras
300 grs de cerezas en almíbar (escurridas)
100 grs de uvas pasas blancas, sin semillas
100 grs de uvas pasas oscuras, sin semillas
100 grs.de los támaras sin los huesos
100 grs de castañas de Pará (para hacer las velitas)
1 - taza de melocotones en almidón escurrido, cortado en bolitas hecho con el boleador
1 - taza de (té) de higos en almíbar escurrido, cortado en bolitas
1 - taza de (té) de frutas cristalizadas cortadas en cubitos, y albaricoque a gusto
Modo de preparar:
Cocine, por 20' o 30 minutos las castañas con una pizca
de sal, en una cacería común, sin las cáscaras pero con piel fina que las cubre.
Después de cocer, retire la piel y exprima con el exprimidor de patatas, o bata en el procesador.
Coloque la masa de castañas en un tazón grande. Añade el azúcar, la miel, el chocolate en polvo, la vainilla, el licor de cacao, la canela en polvo y el clavo molido.
Arreglar una bandeja de 80 cm de ancho por 1 metro de altura, forrarlo con papel aluminio para montar el árbol.
Vaya colocando la masa en el tablero, modelando con un cuchillo o con un pan duro. Limpie los bordes con un paño húmedo o papel toalla.
Coloque algunas cerezas en el contorno del árbol y las otras esparcidas por encima, junto con las nueces, las avellanas, las almendras, las pasas, las bolitas de melocotones y de higos, las frutas cristalizadas.
Y si quieres hacer bolitas de albaricoque.
Retira los huesos de los dátiles y haz con ellos el tronco del árbol. modelo del árbol es un triángulo la parte más grande está abajo
Las castañas del Pará, haz una punta como si fuera un lápiz, esparce en diversos lugares del árbol, es colocado por último
Encender las velas. en la hora de la cena (ellas son esparcidas en el árbol.
Si no desea que el árbol se distribuye en las copas y en el centro coloque cerezas, o nueces.
Sirve como relleno de pastel
La decoración es por su cuenta
La masa de castañas puede ser congelada Retirar del frezer 12 horas antes
poner en la nevera.
Conservar la masa en la nevera hasta la hora de servir (montar).
recordatorio:
Las velitas son de castaña de Pará, apuntar como era un lápiz
Distribuir sobre la masa.
Encender a la hora de la cena.

Pão Rústico do Meu Cunhado Leonardo A.Riva

Pão  Rústico do Meu Cunhado Leonardo A.Riva

Ingredientes:
1 quilo de farinha de trigo
½ quilo de farinha de trigo integral
2 tabletes de fermento biológico fresco
1 xícara de (chá) de banha de porco
2 xícaras de (chá) de leite de vaca
1 ovo
1 colher de (sopa) rasa de açúcar
1 colher de (sobremesa) de sal
Modo de Preparar:

Misture todos os ingredientes deixar crescer.
Modele os pães, deixar crescer novamente até dobrar de tamanho.
Modo de Assar:
Forno alto  pré aquecido 180 C. por aproximadamente 25’ minutos.
Retire do forno coloque numa bandeja coberto com pano de prato bem limpo.

Pork Chop with Vinaigrette Sauce

Pork Chop with Vinaigrette Sauce

Ingredients

6 large pork chops with fat around
Seasonings:
10 garlic cloves (if it is old) without crumbly crumb
1 tablespoon salt or to taste in moderation
3 tablespoons (lbs) lard of pork or bacon
3 tablespoons (2 tablespoons) of pepper sauce finger or pepper of your taste
2 tablespoons mustard (optional)
1 glass of dry white wine, or white vinegar.
½ liter of hot water to drip when you are frying the chop
Branches of fresh herbs, rosemary, mint, parsley and others to your taste
Remove the herbs and garlic before frying
Onion Sauce `a Vinaigrette:
3 to 4 very large sliced ​​onions
The fry pan fat from the fry.
Salt to taste
1 glass of (250 ml) red wine vinegar or as needed
1 1 / 2copy of cold water
Method of Making the Sauce:
As soon as the pork fat has cooled, strain, remove the excess fat.
wash the pan
If you want to save the fat for another opportunity
In the same clean pan fry the onion until transparent

Put the vinegar the salt and the water to leave in the fire until the onion is cooked
After the ready pour over the chops.

How to Prepare the Chops:
Put the chops in a large bowl with the seasonings to stand for 4 to 6 hours, inside the refrigerator.
Bring to the fire a very large pan with the lard or the bacon, so fry the bacon to remove.
Put the chops to fry 3 at a time until browned, do not reassemble the meats.
After all fried steaks, go to a paper towel shape to remove excess fat.
To serve:
Transfer the chops to a stainless steel platter, pour the sauce over, or serve separately.
Serve the steak with pineapple slices on top of the pineapple Kiwi, side mushrooms and cherry tomatoes.

Other Options:
Can be served with barbecue sauce or homemade tomato sauce
Accompany a salad to taste
Decoration:
Line the platter with lettuce leaves to distribute the chops, over cherry tomatoes, and canned mushrooms drained and washed.
II Option:
You can put the barbecue sauce or tomato sauce.
III Option?
The steak is served with the sauce is the vinaigrette, the ear side of mango and boiled potatoes, stained and tomato.