Rice With Dried Meat - Northeast of Brazil

Rice With Dried Meat - Northeast of Brazil

ingredients:

2 cups of washed rice tea
4 cups of cold water or hot tea

seasoning:
1 level tablespoon of salt,
1 tablespoon of corn oil
3 cloves garlic, crushed without kernels, or
1 medium onion, grated
Other Ingredients:
500 grs. dry lean boiled and shredded
2 large onions, grated
2 red bell peppers chopped into strips or cubes
2 large tomatoes, peeled, seeded
1 pepper chopped finger girl seeded minced, or
1 spoon (soup) of hot sauce
2 spoons (soup) of corn oil
1 cup chopped parsley

How to Prepare the rice:
Wash the rice well, place in a saucepan with water, garlic, oil, and salt, bring to the fire to cook, need not fry.

Place the rice in a saucepan over high heat, in the middle of cooking, lower the heat cover and leave until dry, so the rice is moist. Book
How to Prepare jerky:
Rinse the dried meat, soak with water, in the refrigerator changing the water several times.
Then throw the water out, make the wash.
Place the dried meat on the fire covered with water, let it cook until the meat softens.
After the cooked meat, shred.
Sauté beef jerky with the oil, add the tomatoes, onion, salt, then sauté well, add the peppers and let the heat for 5 minutes, or until almost dry, finally add the pepper. Book
After the dried meat ready mix with the rice, without broth.

Mode of Service:

Put the rice in a way, tighten, turn on a platter.
Place around braised cabbage.
Serve hot

Artichoke Fund - Jewish - III Options

Artichoke Fund - Jewish - III Options

ingredients:

10 - Canned artichoke hearts - can use fresh cooked
½ cup cold water shower
½ limes

Water with lemon serves not to oxidize the artichoke


filling:

300 grs. raw meat without fat ox, ground twice

seasoning:

1 large onion, grated
1 large whole egg
3 tablespoons corn oil
3 tablespoons pinholes, or cashew nuts
2 tablespoons chopped parsley
1 pinch of nutmeg
1 pinch of cinnamon powder
1 pinch of pepper sauce

How to Prepare:

Saute onion in oil until wilted, add the salt and pinholes even get a golden brown. Book.
Place the meat in a bowl, add the beaten egg, nutmeg, cinnamon, parsley, pepper and sauté the already cold pan.
Mix all ingredients well, make 10 balls of equal size.
Put a ball of meat on the funds of each artichoke.
Arrange the artichokes in a refractory, throw a half cup of water with lemon.
Place in the oven to bake in moderate oven 180 º C until golden brown.

Do not cover with paper or refractory cover, which will bring together a lot of water, making the cooking.

II - Option:

entry

6 to 8 raw artichokes
1 lemon juice only

Wash the artichokes, place to cook indoor cold water and lemon until they drop petals.
Remove from heat pass to the colander of vegetables.

To Serve:

Place an artichoke on each plate.
And a mini small bowl of sauce for each, or
Put a shell in the bowl which made the sauce.
Pour a ladle of sauce on the plate for each person to pull the petal and wet with the sauce.
To eat scrape the thickest part of the petal with your teeth.

Note:
Put a small plate for each person to put the petals used,

sauce:

1 large onion cortadinha
2 tomatoes, seeded diced (optional)
1 cup finely chopped parsley with stems
½ cup (tea green onions cut into rings
1 cup of vinegar you prefer
½ cup of water
Extra virgin olive oil to taste
1 teaspoon (tsp) salt full
½ chili finger lady seeded without the white ribs chopped (optional)

How to Prepare the sauce:

Cut the onion, rinse under running water, wash and cut the tomatoes, parsley and chives pepper.
Place in a sauce pan, season with salt, vinegar, water and olive oil to taste.
 
Note:

A half cup of tea and lemon water serves not to oxidize the artichoke.
The salsa is with the stem, which is has more concentration of iron and vitamins.

Fund Artichokes With Mornay Sauce:
ingredients:


24 funds artichokes
1 tablespoon butter

Mornay Sauce:

1 liter of white sauce ready
30 grs. gruyere cheese
30 grs. grated cheese parmezão
100 grs. butter

Note:
Absence gruyere, use only the parmezão

White Sauce

2 cups of cow's milk
2 tablespoons all-purpose flour
2 tablespoons butter


How to Prepare:


Pour sauce over the funds of artichokes, place in the oven for browning
Serve on a platter, and around, lettuce leaves.

Roast Stuffed With Potatoes

Roast Stuffed With Potatoes

ingredients:

1 piece of lizard one or two pounds

seasoning:

2% by weight of meat or salt (1 tablespoon of salt)
10 medium garlic cloves whole
4 cloves garlic, crushed cored that bitter
Pepper 1 finger fresh girl in rodelinhas chopped, seeded
white and without ribs.
2 tbsp (tablespoons) chopped sage and basil
2 spoons (soup) of corn oil
1 teaspoon (tsp) or (tablespoons) grated fresh ginger
1 pinch of nutmeg (optional)
1 cup of vinegar
2 sprigs of mint


filling:

1 piece of sausage precooked or

Option II-

1 strip of thick bacon, with a whole medium carrot, peeled
20 pitted green olives, cut into quarters
1 red pepper, seeded and open without the white ribs
1 sliced ​​onion and 1 tablespoon capers.

Option-III:

Garnish with 400 gm. provolone. It's my favorite filling.

How to Prepare:

Do not remove the skin only a bit of fat from meat, not pierce the meat with the spice cloves whole garlic and crushed pepper.
Make a big hole in the center of the meat to enclose the filling, or Cut meat in half, and make the cut making a blanket stuffing, then tie with cotton string, tight not to lose the shape of the meat.
Another option is to ask the butcher to cut the meat so that it is 1 inch in thickness, leaving a large blanket.

Season the meat inside and out with salt, crushed garlic, chili sauce, vinegar, oil, nutmeg, ginger and fresh herbs to taste.

Leave the seasoning for 4 hours, then remove the spices.
Put a large pot on fire with 3 tablespoons of oil, when hot, add the meat, and let fry on all sides, until well browned.

Go slowly dripping boiling water and cook slowly until the meat.
It is a time consuming job, neat, however, the meat is more palatable than the other way of putting all the water at once.

Remove meat from pan when cooked well, book.
Put in pan that cooked the meat 4-6 tomatoes peeled, seeded, and half level tablespoon sugar, or an average carrot
cut into thin strips. leave the fire for 15'minutos if need add half a cup of hot water.
The sugar and the carrot is to take the acidity is (optional).

Separately cook the whole potatoes, carrots cut into thick slices.
If you want you can cook whole potatoes with carrot in meat sauce, if you need to add more hot water.

Serve hot on a platter stainless, garnish with boiled potatoes and carrots, and spinach last in butter with lots of garlic.
Can serve the meat already cut into thin slice with electric knife.

Note:

Roast beef can be served with pasta or mashed potatoes.
You can serve with boiled, with salt and seasonings without vegetables.
Salad of watercress, arugula, chicory Catalonha raw red peppers and cut into strips.

You can swap the potatoes for cassava, manioc (parsley potatoes), yams, taro.
"The yam is a natural antibiotic."


Note:

Can do without the roast beef filling.
If you want you can cook in the pot covered with water pressure, then do the same procedure in the previous meat.
** The taste of meat cooked in a pressure cooker is not equal is just to facilitate the work. Would not recommend **.

Skewered Fish or Chicken With Fruits

Skewered Fish or Chicken With Fruits

I - Option:
fish
ingredients:
600 grs. tion of diced or other firm fish
1 tablespoon (dessert) shallow salt
100 grs. apricots, halved or whole
or cubes of pineapple.
2 you see apples unpeeled cut into four pieces
seedless
1 large onion cut into cubes or petals
2 spoons (soup) of oil

sauce:

1 box of cream
1 pot of full fat yoghurt
2 tbsp (tablespoons) mustard
2 spoons (soup) of ketchup
1 teaspoon (tsp) shoyu (soy sauce)
1 spoon (soup) of hot sauce is (optional)
How to Prepare the sauce:

In a bowl place all ingredients, beating with FUE
(whisk) until smooth. Book
How to Prepare the skewers:
Wash the fish and cut into pieces of 2 X 2 cm.
Tempering only with salt.
Skewer on a bamboo skewer a piece of fish alternating with half a dried apricot, apple,
onion. And replace the fish so on.
Leave a space on both sides to hold the skewer.
If you want you can also put diced pineapple in
skewer. Is tasty.
Heat the oil in a nonstick high skillet, brown the
skewers evenly. Book.
Serve the sauce in separate bowls with skewers.
Watering kabobs with sauce.
II - Option:
chicken
Skewered chicken

ingredients:
2 chicken breasts cut into cubes fat free
1 red pepper cut into cubes the size of the chicken
1 large onion cut
4-6 medium tomatoes, diced seedless
1 pineapple, diced cored or sleeve
2 green apples diced homeless

How to prepare:
Make kabobs with bamboo skewer.
Put the chicken on the tip merge chili onion and picked fruit.
Leave a space to hold the skewer.
Write equal to skewer fish.
The sauce is optional.



Note:
Can make roast, place all the skewers in a way, beside each other, cover with foil.
Preheated oven 180 º C for 10 to 15 'minutes.

Against Filet With Marinating sauce - II Options

Against Filet With Marinating sauce - II Options

ingredients:
2 fillet steaks against not too thin
1 teaspoon (soup, corn oil
Sauce Marinade:
2 large onions, thinly sliced
1 cup (tea), red wine vinegar
1 cup cold water
2 spoons (soup) of corn oil
1 teaspoon (tsp) salt
1 teaspoon (tsp) hot sauce (optional)
1 bay leaf
How to Prepare the sauce:

Place onion in a pan with the oil, leave the fire until wilted, 5 'to 10' minutes.
Add vinegar and salt and water, leave on heat until almost dry. Keep warm.
  The part in a nonstick pan fry the files one at a time until medium-rare, or to your liking.

Serve a fillet per person, over the hot marinade sauce.
With rice and a salad of lettuce with cherry tomatoes.
Note:
The escabeche sauce can be served with fish
If you want you can add in the sauce;
1 carrot cooked in thin strips
2 stalks celery cooked in thin strips, no leaves

1 red pepper, deseeded without ribs, chopped into thin strips. 2 bay leaves.
Tion With Sauce Marinade:
If you want to make 1/2 pound dogfish, double the sauce recipe, and so on.
Refrigerate the cation layered with marinate. Serving the following day.

STROGONOFFE MEAT

STROGONOFFE MEAT

Plate Count XIX century Russian


ingredients:

1 pound beef tenderloin or rump, topside, duck, cut into thick strips 2 x 5 cm.
½ pound fresh mushrooms or canned, if using canned drain and rinse well before using to remove the preservative.
750 grams of processed onion, chopped fine or drizzling
2 garlic pore - white part only
375 ml cachup without pepper
200 grs. Butter does not serve margarine. or
1 cup corn oil
2 boxes of cream
1 cup of 200 ml of milk
1 or 2 teaspoons (tablespoons) mustard
2 spoons (soup) of wheat flour
2 spoons (soup) of hot sauce (optional)
1/2 teaspoon (tablespoon) grated fresh ginger or
½ teaspoon of ginger powder
1 spoon (soup) salt
1 teaspoon (tsp) ground cinnamon or 3 sticks of cinnamon
2 bay leaves or ½ teaspoon (coffee) of shallow ground bay leaf, use leaf remove before serving
1 cup of brandy flambé (optional)

How to Prepare:

I-Step:

In a medium saucepan, fry the leeks with a little oil, add the onion until wilted and re-fry until it becomes transparent. Book.

Step-II:

In another pan (large) fry filet mignon in butter and oil until well cooked. If exchange for rump or other meat, do the same procedure with the difference that after frying look dripping boiling water gradually and slowly, until the meat is tender, it is well cooked.

Step III:

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

Leave on heat for 15 'minutes stirring constantly with a spoon high cable.

Step IV:

Turn off the heat let cool until lukewarm.

Step V:

Separately dissolve the flour in cup of milk with the cream.
Pour this mixture slowly into the pot where all the other ingredients, with the fire off.

Step VI:

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

Step VII:

buckling

If you are uncertain buckling, do this procedure.

IMPORTANT NOTE:

The salt Strogonoffe is moderate, ie, does not take much salt.
CAN BE FROZEN FOR A MONTH.

You ** can do Styrogonoffe chicken, duck, lobster, shrimp, cod, cheese etc.. **
All cut into small cubes. Or shredded.

In Russia they do not use the cream in the recipe strogonoffe.

Vaca Sumidos

Vaca Sumidos
Ingredientes:
1 ½ libras de costilla de ternera con un montón de carne, cortada en 5 cm de largo, que separa los huesos de las costillas. eliminar el exceso de grasa.
Aceite de maíz 1/2 taza
1 litro de agua
Otros ingredientes:
1 kilo de yuca pre - cocinado en un litro de agua
½ libra de calabaza cortada en trozos pequeños,
½ libra de cebolla rallada,
6 tomates pelados sin semillas,
1 pimiento rojo
1 taza (té) de perejil y cebollino picado
1 puerro sólo una parte de la banca cortada en aros finos
2 tallos de apio picados en rodajas.
Condimento:
1 cuchara (sopa) de sal
1 cucharadita (tsp) de jengibre rallado
1/2 cucharadita (de café) o 1 hoja de laurel trituradas
Pimienta ½ picada chica dedo sin semillas.

Cómo preparar:
Freír los puerros con apio, añadir el pimiento verde y la cebolla y saltear. Libro.
En sartén freír la carne hasta que esté bien dorada. Añadir las especias y saltear los tomates se convierten, a continuación, añadir agua hirviendo y dejar al fuego durante unos minutos.
Ponga todo en la olla de gran presión y cocine por 1 (una) hora.
A mitad de la cocción, apague el fuego y cuándo dejar de soltar el vapor abierta y vea cómo es la carne.
Si es necesario agregar más agua caliente, baje el fuego para terminar de cocinar, incluso el modo anterior.
Para terminar de cocinar:
Pasar la carne cocinada con la salsa de otra olla grande, y los "ingredientes que estaban reservadas", agregan pedazos de yuca precocidas, deje el fuego hasta que esté todo bien hecho. Si es necesario agregar agua un poco más caliente. Finalmente agregar el perejil picado.
Cómo preparar la calabaza:
Ponga 2 cucharadas de aceite en una sartén, freír la cebolla hasta que se ablanden, agregar la calabaza, sal, saltear salen gotas de agua caliente, por lo que se cocina y el caldo sin mucho, si desea agregar el perejil picado.

Modo de servicio:
Servir vaca atascada con arroz blanco, quibebe, ensalada de berros o los tomates cherry y col picada.

Nota:
En algunas regiones ponen la yuca rallada para hacer este plato.
No es igual y se pega a la parte inferior de la sartén.
Escribir con yuca precocida no demasiado suave.

Pie Banana Joker - II Options

Pie Banana Joker - II Options

 Option I:

No sugar and no flour:
Ingredients:
4 large very ripe bananas nanicas
½ cup (tea) of dark seedless raisins
2 cups (tea) of rolled oats
3 large eggs or 4 small
2 spoons (soup) of oil
2 spoons (soup) of chemical baking powder
How to Prepare:
Beat the eggs with the oil and bananas.
Add oats make the beat.
Pass the dough to a bowl, add two tablespoons of yeast, mix well.
Finally add the raisins, make the move.
Ringlike oiled and floured.
Preheated 180 º oven for 30 'to 35' minutes.

Option II:

Banana pie Lazy:
Ingredients:

12 - nanicas bananas cut in half by length
 9 - spoons (soup) of flour, sifted
 9 - spoons (soup) of sugar
 1 - spoon (soup) full of chemical baking powder
 2 - tablespoons (soup) ground cinnamon
 1 - 100 gsm tablet. margarine cut into small pieces
4 large eggs
1 cup of cow's milk
How to Prepare:
In a bowl sift flour with baking powder and sugar powder.
Grease well margarine, one medium round shape.
Spread over the dry mixture from the bowl.

The second layer is cut banana.
The third layer is the dry mix over the bowl and small pieces of margarine.
The fourth layer is banana.
The fifth layer is dry mixing bowl, and over the pieces of margarine.
The last layer and the beaten eggs with sweetened milk.
Let stand for one hour.
Note:
With the tip of a spoon go introducing the liquid that does not still wet pie.
Perform this procedure carefully and slowly.

Before baking sprinkle pie with cinnamon.
Bake in preheated oven 180 º C to blush.
Allow to cool off in the oven.
Note:
The Lazy banana pie, can substitute 6 small or 3 large apples, cut into thin shell rings.
Do the same procedure for the banana pie.

Shrimp, Lobster, Squid, cone Siri, Escargots- Menu

Shrimp, Lobster, Squid, cone Siri, Escargots
Menu


Shrimp:

01 shrimp - the squash with tomato sauce and cheese catupiry
02 - shrimp stuffed with cheese
03 - shrimp with tomato sauce topped with curd
04 shrimp skewer shrimp with chunks of mozzarella cheese
05 - shrimp large fried in corn oil
06 shrimp - shrimp risotto with mushrooms etc.
07 shrimp - shrimp stroganoff
08 shrimp - shrimp mayonnaise and other ingredients


Lobster:

01 Lobster - lobster salad with housing
02 Lobster - Four Cheeses
03 Lobster - with sauce court bouillon
04 Lobster - lobster stuffed
05 Lobster - with pinholes, milled almonds bottom of artichokes
06 Lobster - the squash with tomato sauce and cheese catupiry
06 Crawfish - the same way as lobster

Squids:

01 - Squids - fried appetizers
02 - Squids - empanadas
03 - Squids - with tomato sauce and mushrooms
04 - Squids - risotto with mushrooms
05 - Squid - Stuffed with Shrimp
06 - Squids - Four Cheeses
07 - Baked stuffed squid with crumbs in tomato sauce

Other:

01 - cone stuffed crab
02 - Siri mole
03 - Kani Kama-italy grape salad with mango, walnuts, mayonnaise etc.
04 - Escargots to La Bourguignonne
05 - kabobs Escargots

Camarão, Lagosta, Lula, Casquinha de Siri, Escargots - Cardápio

Camarão, Lagosta, Lula, Casquinha de Siri, Escargots
Cardápio

Camarão:

01 camarão - na moranga, com molho de tomate e queijo catupiry

02 camarão - recheado com catupiry

03 camarão - com molho de tomate  coberto com requeijão

04 camarão-  espetinho de camarão com pedaços de queijo mussarela

05 camarão - grande frito em óleo de milho

06 camarão - risoto de camarão, com cogumelos etc

07 camarão - strogonoff de camarão

08 camarão - maionese de camarão e outros ingredientes

Lagosta:

01 Lagosta - salada de lagosta com a carcaça

02 Lagosta - quatro queijos

03 Lagosta -  com molho court bouillon

04 Lagosta - lagosta recheada

05 Lagosta - com pinholes, amêndoas  moidas com  fundo de alcachofras

06 Lagosta - na moranga com molho de tomate e queijo catupiry

06 Lagostin - do mesmo modo que a lagosta

Lulas :

01 - Lulas -  fritas, aperitivos

02 - Lulas - empanadas

03 - Lulas - com molho de tomate e cogumelos

04 - Lulas - risoto com cogumelos

05 - Lulas - recheadas com camarão

06 - Lulas - quatro queijos

07 - Lulas recheadas com farofa cozida no molho de tomate

Outros:

01 - Casquinha de siri  recheada

02 - Siri mole

03 - Kani Kama- salada com manga uva itália, nozes, maionese etc

04 - Escargots á  La  Bourguignonne

05 - Espetinhos de  Escargots

  

   

Sagu With Milk or Wine - II Options

Sagu With Milk or Wine - II Options

Ingredients:
1 ½ cup (tea) of sago
3 cups (tea) of cold filtered water to soak

Other Ingredients:
1 ½ liter of cow milk and
2 cups dry red wine and the rest up with water
2 pieces of cinnamon stick
6 cloves of India
1 spoon (soup) full of cinnamon to sprinkle on top
1 cup (tea) of sugar or to taste
How to Prepare:
Wash the sago well, pour into a bowl, cover with water, let soak for 1 or 2 hours, then drain Numas fine sieve.
Put a pan sago, with one (1) liter of milk, cinnamon, cloves, less sugar.

Lead to fire stirring constantly with a spoon high cable in half the cooking add the sugar. and if necessary the rest of the milk until a thick porridge and and balls become transparent.
Once cooked place in a bowl or bowls of dishes.
If you with milk, sprinkle over with cinnamon powder.

Option II:
Sagu Diet
Ingredients:

1 and1 / 2 cup (tea sago
3 cups of filtered water to soak
Other Ingredients:
1 and ½ liter of cow's milk
2 cinnamon sticks, 6 cloves
1 teaspoon ground cinnamon to sprinkle on top after it's done
2 spoons (soup) of sweetener powder, suitable for oven and hob.
Write and serve the same manner as above.

Note:
Instead of milk, sago, can be done with fruit juice:
Orange, pineapple, strawberry and others.
Fruits that have enough liquid.

Quindao Quindins and Coco

Quindao Quindins and Coco

I - Option:

Ingredients:

18 large egg yolks
250 grs. freshly grated coconut, dry or hydrated with water
1 cup (tea) of cow's milk boiled and cold
300 to 400 grams. caster sugar or to taste
1 tbsp (tablespoons) melted butter, not margarine serves

How to Prepare:

Beat in a blender for 5 five minutes the yolks, then add the milk to melted butter, sugar and lastly the freshly grated coconut.

Form of 25 cm in circumference and 5 cm in height
Greasing with butter and dusted with sugar, or glucose, diluted with a little water. "Glucose is to shine."

For a cup of glucose, two tablespoons of cold water, bring fire to dissolve well, gets a thick syrup, let it cool before using.
Put Quindao in shape, let stand for one hour to separate the liquid from the coconut. Preferably in the refrigerator.

Oven 180 ° C to leave baking blush.

Turn the oven, place the boiling water into the pan where the shape of Quindao.
Bake in a water bath for about an hour, or until nicely browned on top.

Allow to cool in the oven. Unmold while warm.
Durability 3-5 days in the refrigerator.
If you want you can freeze, uninformed.

To serve place the Quindao capsized in a glass dish, that is, with golden side down.


To serve a special party, garnish with mint leaf, cherries or sliced ​​kiwi and whipped cream balls


Note:


You can bake in muffin cups quindins, greased with butter and sprinkled with sugar, or glucose.
I use glucose diluted with a little water to stay bright.

For the Icing:

Once cooled the quindins put in small paper.
Keep in a cardboard box with lid.
Wrap with plastic wrap.
Lead to durability freezer up to 2 months.


II - Option:

Quindins

Ingredients:

16 gems
1 tablespoon butter
100 grs. or 2 cups (tea) of freshly grated coconut
If you want you can use to moisturize dry coconut water needed to stay moist.

Syrup:
2 cups (tea) and full of sugar
1 and ½ cup (tea) of cold water or necessary.

How to Prepare:

Make syrup with sugar and water, lower the heat until the syrup thickens for about 5 to 10 '. minutes.

Remove the syrup from heat add butter, mix well until incorporated.

Leave the syrup to cool.

Pass the egg yolks, one by one through the sieve without scraping the bottom and passing underneath the skin. Hitting the sieve to facilitate the work.

Put the yolks in a large bowl, add the grated coconut mix well with a spatula, until a uniform mass.
Dump the mixture of "coconut gems" in the cold syrup.
Stir well until smooth.
Grease the pans with sugar, glucose or white diluted with a little water.
Fill muffin cups to the very quindins, let stand for 20 'to 30' minutes in the refrigerator.
Bake in a water bath for about 30 'minutes to blush
The pans bake faster.
When he is ready to firm and golden brown consistency.

Note:

CAUTION when baking in a water bath.
Do not put too much water in the pan, when it overflows and boiling water can enter the quindins.
Place one inch of hot water, then adding the necessary check.
Place the cups in a long pan, bring to medium oven 180 º C for about 30 'minutes.
To unmold and let cool.
If you get stuck, put the molds in hot water for quindins.
When cold put in molds of white paper.

Mush With Banana Fish Stew

Mush With Banana Fish Stew

Ingredients:
24 green bananas almost

Other Ingredients:

2 very large fish heads and scraps of fish washed
1 large onion, chopped
4 tomatoes, cut into quarters
1 bunch of parsley with chives, washed and tied
1 medium carrot cut into thin slices
salt pepper to taste
Other Ingredients:
100 grs. to grs. cassava flour, dissolved in cold water

How to Prepare:

Peel the bananas, cut into thin slices.

Place the bananas in a pot with enough water to cover.

Lead to heat for 40 'minutes when the bananas are soft, turn off the heat, let cool slightly. Drain off the water.
Be careful not to overcook the bananas.

Squeeze bananas like a puree.
Let stand for 10 'minutes.

Separately cook the heads and all after well cooked vegetables. Strain through a fine sieve.

Put in a pan the strained broth and mashed bananas.
Bring to a boil, add the cassava flour has dissolved in water, the little and slowly, stirring constantly until the flour and cook for 10 'or 15' minutes.

Once cooked, go for a deep dish, sprinkle parsley on top.

Serve with fish.

Borscht With Mashed - Entry

Borscht With Mashed - Entry

 Ingredients:

Beef broth:

½ pound of muscle cut into small cubes
1 large onion cut into four pieces
1 whole medium carrot, 3 cloves garlic, 1 bay leaf,
2 stalks of celery cut into four pieces, 1 leek
3 thin slices of ginger, 1 cinnamon stick (optional)
2 liters of cold water.

How to Prepare the broth:

In a pressure cooker, place water, beef, onion, carrot, garlic, celery, leek and the seasonings.
Put to cook for 20 'minutes, let cool in the pan to finish cooking. No need to fry the meat.

Soup ingredients:

1 liter of cold beef broth strained.
4 whole unpeeled beets, washed well.

Put the broth and beets in a pressure cooker.
Lead to heat for 30 'minutes, let cool in the pan.

After the cooked beets, peel cut into four parts.
Put a little of the broth in a blender with a few pieces of beetroot, beating until well fluid.

Repeat with the remaining beets.
The broth should not be too thick nor too liquid.

Mashed potatoes:


1 pound of cooked potatoes and squeezed
2 tbsp (tablespoons) butter
½ cup of cow's milk or cream tea
1 tablespoon (dessert) salt

How to Prepare:

Put in a pan the squeezed potatoes, butter, salt.
Lead to fire stirring constantly, check dripping milk gradually, until a uniform mass, we drop the bottom of the pan.
If it becomes too hard add a little cream.
The consistency of mashed ** is firm, not a cream. **

Mode of Service:

Place in a deep dish the hot broth and beets.
Make the center a pyramid of mashed potatoes that get 4 fingers above the broth.

To make the soup, take the broth, then puree.
* The soup is served before dinner * Entry.


For Dinner:

Accompanies roast chicken pieces, cooked with broccoli and carrots in butter past.
Heart of palm salad cut into thick slices, fresh figs, washed without the house cut in half.

Note:
With the muscle cooked leftovers, make a salad with onion, garlic, parsley and bits of tomato. "Serving on another occasion."
With the other ingredients of the broth leftovers, make a soup.

WARNING:

Due to many requests. I am publishing this recipe again.
** Please when you have any questions about any recipes, I'll be glad to answer all **
Thanks for collaborating with my blogges.

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Borscht With Ricotta - IV Options

Borscht With Ricotta - V Options


Broth Ingredients:


½ pound of raw unpeeled beets
1 grated onion
1 tablespoon butter
1 teaspoon salt tea or broth
1 pinch of grated ginger
1 pinch of nutmeg
2 liters of cold water

Ricotta Balls:

½ pound of fresh ricotta
2 whole eggs
2 tablespoons full of shredded cheese
½ cup of cow's milk or cream
flour needed to give point Scrolls
1 pinch of salt


How to Prepare the broth:

Place the water has washed beets in a pressure cooker with a pinch of sugar.
Leave cooking for 1 hour on low heat
After the cooked beets, hit the blender with water


Put the beet broth in a pot, add the onion, salt, ginger, nutmeg, butter without frying, let the fire until it boils, put about 15 minutes. book
If you prefer to fry the onion in butter.

In a bowl mash the ricotta, place the eggs, cheese, salt, milk and flour until Gradually point to curl.
To find the point, get some pasta press stand firm in the hand that's the point of rolling.

Make very small balls the size of a quail egg, or even lower.

Place the balls to cook for 10 minutes.

Serve piping hot, deep dish in a shallow dish with trimmer

Note;

Can substitute beet put tomatoes, carrots or spinach.

You can cook with ricotta ball of lean meat or broth

Stewed chicken without skin and fat, meat or tablet

Grilled Mullet With Pirão

Grilled Mullet With Pirão


ingredients:

1 large whole mullet with head or
2 medium mullet
1 rooster basil
1 rooster mint
1 rooster rosemary
Other Ingredients:
2 pounds of coarse salt (for each mullet)
1 egg white
1 large nonstick baking sheet
How to Prepare:
Ask the fishmonger to take the scales and guts.
If you separate eggs to make crumbs.
Rinse the mullet inside and out. No seasoning.
Mix the coarse salt with egg white.
Place fresh herbs inside the belly of the mullet close without using toothpick.
Make a bed of coarse salt, place the mullet, cover with plenty of coarse salt, two fingers above the fish, so that it is tightly closed, shake well. 're Like a mountain.

Bring to 180 ° preheated oven. C.
Leave baking until very hard brick type.

Mode of Service:
Breaking the salt with the hammer kitchen, with care that is too hot.
Take the mullet pass to a platter. Garnish with lettuce and tomato on top

Accompanying mush fish, or white rice.

Mush Fish:
ingredients:
2 Fish heads, fins, bones and some scraps of
fish.
4-6 tomatoes cut into four parts.
1 sliced ​​onion, 1 bay leaf, salt to taste
1 medium carrot sliced​​,
1 stalk celery cut into four with leaves
1 bunch of parsley washed with whole chives
2 liters of cold water

Other Ingredients:

200 grs. of raw cassava flour
dissolved in cold water, until well diluted
1 or ½ cup chopped parsley to put at the end of cooking

How to Prepare:
Wash the heads and the rest of the ingredients

In a large saucepan place the heads, fins, spines and pieces of fish, tomatoes, onion, bay salt, celery. The whole parsley tied

Lead to fire, to cook for 40 'to 60' minutes on medium heat.
Once cooked strain it through a fine sieve and discard the residue.

Place the strained broth in a pot, bring the fire, so boil, check adding cassava flour diluted in water, gradually and slowly to avoid lumps, stirring constantly with a wooden spoon handle high until thickened.

Leave to cook for 10 'to 15' minutes before removing from heat add the chopped parsley, mix well.
If you prefer to put the cassava flour into rain gradually and slowly. Even cooking.

Serve separately mush
Serve the fish with the fish sauce, rice need not follow, however, put rice on the table.
Whenever someone will ask.

Cut the lemons in half, serve separately.
Write a raw salad Catalonha (Catalonia). Thinly sliced ​​cabbage kind.

Simple Polenta Photo

Simple Polenta Photo

Ingredients:

2 cups (tea) of dainty cornmeal (fine)
2 ½ cups (tea) of cold water to wet cornmeal
4-5 cups of boiling water or necessary
2-3 tablespoons (soup) of oil
½ teaspoon (tablespoon) of salt
Or
1 liter of hot water or the appropriate
Enough water to wet the cornmeal, approximately two and a half cup of cold water.
½ teaspoon (tablespoon) of salt
2 tablespoons oil and 1 tablespoon butter

How to Prepare:

The traditional way is to put the water in a large saucepan and high, so began the boil place the cornmeal in rain, stirring with a long handled spoon until a consistency of soft porridge without lumps.
Cover the pan and put down the spoon high cross cable to secure the lid, ie the lid is slightly open.
Leave cooking on low heat for about 40 'minutes.
II - Option:
Place 1 liter of water to boil.
In another pan that will cook the polenta, cornmeal wet in cold water until well dissolved,
Put ¾ half the boiling water slowly mix well, bring to low heat stirring constantly with a long-handled spoon, when it begins to thicken go putting the remaining water gradually until it reaches the desired point.
The porridge can not get thick.
If you need to add more hot water to get a soft porridge
Cover the pot, place the spoon long handle to not fully close.
After the cooked polenta, place an order, or refractory, or a platter of dishes. Leave to cool slightly before serving.
When the polenta starts to cool it hardens.

III - Option:

If you want to make in the pressure cooker she has to stay below the pin from inside brand.
Once you do the above procedure and before capping the pot. Turn off the heat and pass all the good soft porridge (polenta) for the pressure cooker.
Cover and so whistle, lower the pin.
Put to cook on low heat for approximately 20 'to 30'. Minutes. Depending on the amount ..
Are 20 'minutes for each cup of cornmeal about.
Then let cool in the pan until all the steam out.
Place a nonstick form or on a platter of dishes, let cool. When she's not too hot yet hardened.
Note:
The polenta in the pressure cooker should put like a soft porridge, otherwise it sticks and burns in the background.
The first time make half the recipe.
If you measure the cornmeal hitting the cup, you will need more water.
The approximate amount of water is more than three times the cornmeal
For 1 cup cornmeal 3 cups of water will.
(Cold and hot joints).

Polenta Simples Com Foto

Polenta Simples  Com  Foto

Ingredientes:

2 xícaras de (chá) de fubá mimoso (fino)
2 ½ xícaras de (chá) de água fria para molhar o fubá
4 a 5 xícaras de água fervente ou necessário
2  a 3 colheres de (sopa) de óleo
½ colher de (sopa) de sal

Ou

1 litro de água  quente ou o necessário
Água o suficiente para molhar  o fubá, aproximadamente duas e meia xícara de água fria.
½ colher de (sopa) de sal
2 colheres de óleo ou 1 colher de manteiga

Modo de Preparar:

O modo tradicional é colocar a água numa panela grande e alta,  assim que começou na ferver coloque o fubá em chuva, mexendo com uma colher de cabo comprido até  ficar com uma consistência de mingau mole sem empelotar.
Tampa na panela e embaixo  coloque a colher  de cabo alto  transversal  para segura a tampa, isto é, a tampa fica um pouco aberta.
Deixar cozinhando em fogo baixo por aproximadamente  a 40’ minutos.

II – Opção:

Coloque  1  de litro  da água para ferver.
Em outra  panela que vai cozinhar a polenta,  molhar  o fubá na  água fria , até ficar bem dissolvido,
Coloque ¾ da  metade da água fervente aos poucos  misture bem , levar ao fogo baixo  mexendo sempre com uma colher de cabo comprido, quando começar a engrossar vá colocando o restante da água aos poucos  até atingir o ponto desejado.
O mingau não pode ficar  grosso.
Se precisar adicione mais água  quente, até ficar um mingau mole
Tampe a panela, coloque a colher de cabo comprido para não fechar totalmente.

Depois da polenta  cozida, coloque numa forma, ou refratário, ou numa travessa de louça. Deixar esfriar um pouco antes de servir.
Quando a polenta  começar a esfriar  ela  vai endurecendo .

III – Opção:

Se quiser fazer na panela de pressão ela tem que ficar abaixo  da marca do pinos da parte de dentro.
Assim que você fizer  o procedimento acima e antes de tampar a panela. Desligue o fogo e passe todo o mingau bem  mole  (polenta) para a panela de pressão.
Tampe e assim que apitar, abaixar  o pino.
Coloque para cozinhar em fogo baixo, por aproximadamente 20’ a 30’. Minutos., dependendo da quantidade..
São 20’ minutos para cada xícara de fubá aproximadamente.

Depois deixar esfriar dentro da panela até sair todo o vapor.

Coloque numa forma  antiaderente ou numa travessa de louça, deixar esfriar. Quando ela está muito quente ainda não endureceu.

Observação:

A polenta na panela de pressão deve colocar igual a  um mingau mole, caso contrario ela gruda e queima no fundo.

A primeira vez faça metade da receita.
Se você medir o fubá batendo a xícara,  vai precisar mais de água.

A quantidade aproximada  da água é  três vezes a mais do fubá
Para 1 xícara de fubá vão 3 xícaras de água.
( a fria e a quente juntas).

  

Tip List For Birds

Tip List For Birds

Birds:

01 Dietary Chester - baked with jam and other dietary ingredients
02 Chester roast with accompanying fruit compote or fruit-
     tas fresh, or dried, or various vegetables, asparagus, artichoke background
03 Quail stuffed, baked in common oven with herbs
04 Quail spit-roasted on the barbecue with bell peppers, onions
05 whole quail in the pan with tomato sauce and vegetables
06 Roast Whole Pheasant with sweet or salty crumbly many-vegetables
07 Roast Pheasant with whole herbs, artichoke bottom
     black olives, hearts of palm, asparagus
08 Pheasant pieces roasted with garnish of vegetables
09 Pheasant pieces with tomato sauce or white sauce and mushrooms
10 pheasant with chestnut puree, or pur ~ and apple.
10 Farofão mining, with large chunks of chicken with cabbage, peas
     carrots, corn, olives, bacon, parsley and cassava and maize flour
11 Chicken - Breaded with steamed vegetables
12 Chicken - with tamarind sauce
13 Chicken - with passion fruit sauce or orange
14 Chicken - chicken with mayonnaise and other cooked vegetables
15 Chicken - chicken risotto with hearts of palm, hard boiled eggs, grated cheese etc.
Chicken 16 - the squash with tomato sauce and cream cheese
17 Chicken - chicken thighs stuffed with mozzarella and prosciutto and ricotta
Chicken 18 - Judeo chicken breast with apricot and pestache, cooked in
     of Mixirica or tangerine juice, then baked
19 Chicken - chicken sausage, celery, potatoes, carrots etc..
Chicken 20 - Special mayonnaise party with smoked chicken breast
21 Chicken - chicken pie with rotten Italian pasta with 4 fingers
     stuffing, chicken, cabbage, boiled eggs, olives, carrots, cheese
22 Chicken - boneless stuffed with ham, mozzarella and salty streusel
     baked with white beer
23 D'Angola Chicken cooked in milk with white sauce and coconut milk
24 Goose - with savory filling or fruit filling, walnuts, plums, apples
25 Goose - pieces with tomato sauce, peas, carrots, peppers
26 Goose - Vienna stuffed with chestnut, green apple, raisins
Guan 27 - similarly to goose
Macuco 28 - similarly to goose
29 mallards will German fashion, stuffing crumbs salt, chicken with kids
      bacon, eggs, baked, peas etc.
Partridge 30 - the same way as chicken
31 Pato - neat fashion Vitor Pascoal, with red wine or wood
Duck-32 pieces fashion Vera Helena with applesauce or
     chestnut
33 Mallard Whole Nonna with chestnut stuffing, apples, raisins
     roasted in beer, white wine, sprinkled with almonds
34 Duck stuffed with ham, bacon mozzarella, olives, onion etc.
35 Roast Duck with orange and orange strips cooked in syrup
36 New Roast Whole Duck with fruits: peaches jam, pineapple, figs
     and pear cooked in red currants and walnuts
37 Old-cooked duck pieces with various vegetables: broccoli, carrots
     potato. celery, Brussels sprouts, cabbage, artichokes background
38 Duck-old cooked, then roasted, with salt headlight or fruit with
     ties of carrot and lettuce leaves
39 Duck pieces with tamarind sauce u-Jewish
40 Old Duck cooked in chunks with juice blemish -
41 Peru - sliced ​​smoked turkey breast half with black plums,
     Baked apples with jam or cherry in the center, face chestnut
     honeydew
42 Peru - Venice, integer for Christmas, stuffed with walnuts, prunes
     raisins, celery, grated cheese, biscuit flour, onion etc..
43 Peru - whole stuffed with bacon crumbs salgada.com, gizzard, liver
     olives, grated cheese, cooked eggs
44 Peru - roasted turkey breast, sliced ​​with vegetables and fruit compote
45 Peru - Leg of turkey, cooked and baked, with no filling
46 Farofão mining, with large chunks of chicken with cabbage, peas
     carrots, corn, olives, bacon, parsley and cassava and maize flour
   
Other Revenues:
47 Chicken opened the back from outside off, gets a blanket, oregano seasoning salt.

48 - Coxinha chicken or chicken
49 - the breaded chicken fillet, passed in flour, then in eggs breadcrumbs (breadcrumbs)
50 - Stroganoff chicken breast.

Note:

SURPERTIÇÃO:

Birds is to eat at night and on Christmas Day.
She plays the land back, takes everything that was bad the year that has passed.
In the New Year is over. Birds do not eat.
New Year is served, shank, loin, suckling pig, whole lamb, frog, rabbit pieces of lamb, goat, They FUCAM forward.
If you have other superstition drop by Facebook.
Visit my Blogs baudanonna.blogspot.com

Oxtail Magra - With Polenta

Oxtail Magra - With Polenta

Ingredients:
2 pounds of cow tail sliced ​​by us, choose large pieces
1 liter of hot water or the appropriate
Seasoning:

1 spoon (soup) full of salt,
1 teaspoon (tsp) grated ginger, 2 bay leaves, a pinch or bay powder. 1 pinch of nutmeg
1 teaspoon (tsp) paprika spice or pepper
1 pinch ground cinnamon (optional)
1 spoon (soup) of oregano, place only after the finished dish (optional)
1 cup (tea) of chopped parsley, put the dish before serving
Other Ingredients:
1 pound of tomatoes peeled seeded
1 pound or ½ pound of grated onion
 3 medium carrots cut into thick slices
1 spoon (soup) of sugar shallow
How to Prepare:
Wash the pieces of meat, remove excess fat, season with salt, pepper, bay leaf, ginger, paprika
Leave on seasonings for 4 to 6 hours.
In a pan fry the meat until almost browned, place the tomatoes onion, carrot let sauté a little.
Put everything into the pot, cover with high pressure water.
* The amount of water can not exceed the mark of the pin inside the pan *.
Once it boils, lower the heat and simmer for 20 'minutes.
Let cool in the pan.
Once cooled remove the carrots.

If it is not cooked, put some more hot water, cover the pan and leave over 15 'minutes.
Let cool in the pan.

To Remove the Fat:

After "overcooked and cold" pass to a rectangular terrine, Bring the fridge, then cold, remove any excess fat that was on top of the sauce.

To Serve:
Place the oxtail that was in the fridge, in a large saucepan, bring the fire until it is very hot.
Before serving pass to a platter and garnish around with lettuce leaves.
Serve with polenta or mashed potatoes, and salad to taste.
The polenta recipe follows in the next recipe.

Couscous Paulista pans

Couscous Paulista pans

Ingredients:

1 cup of tea oil
1 cup grated onion
4 large ripe tomatoes, peeled, seeded
1 tea saucer of raw cassava flour
1 saucer tea cornmeal
Place the necessary flours until firm.

Other Ingredients:

1 pound boneless chicken, skinned, diced, or shrimp
average or fish without bones.
1 large glass of palm drained, washed, cut into small slices
1 can of drained and washed pea, can use frozen peas.
1 large can of sardines in oil, without running
4 hard boiled eggs diced and choosy
200 grs. chopped green olives in rodelinhas
1 cup carrot cut into tea cooked cubes (optional)
1 cup of parsley tea and drizzling with chopped stem

How to Prepare:

In a large saucepan place the oil, onion, tomatoes leave the fire to break up the tomatoes.
Add the diced chicken, salt and pepper, sauté for letting 15'a 20'minutos dripping water until everything is cooked.
If you choose shrimp, fish, seafood, meat or other do the same as the previous.

Then add the peas, carrots, cabbage, boiled chopped eggs, chopped olives, sardines with the sauce, mix well.

After all the ingredients well mixed, add the flour cassava and maize flour mixed together.

Leave on heat until thoroughly cooking flour, if it gets too dry, add a little oil or water taste salt and pepper, if it gets too soft, add more flour (equal parts).

After the couscous cooked, add chopped parsley, with the fire off.

How to Prepare the pans.

Place dough of cooked couscous in greased patty tins lightly with oil.
Decorate the bottom of each forminha with black olives without the stone and parsley leaves.

Mode of Service

To serve place the ramekins desenformadas a platter garnished with lettuce leaves and tomato on top and lemon slices.

Serve cold for afternoon snack or accompaniment or even Junina little party.


Decorate with flower green and yellow peppers, or green and red.

II - Option:

If you want to make a big couscous, use a shape with hole in the center, oiled.
Before placing the dough in the form of couscous, decorate the bottom and sides with sardines, black olives, sliced ​​tomatoes and sliced ​​boiled eggs,
pour the batter into the pan and tighten by hand.

Unmold and garnish the center with flower and red pepper around with thinly shredded lettuce, and tomato on top.

Note:

Use the shells of shrimp, after thoroughly washed lightly cover with water, bring to heat for 20 'to 30' minutes.
Strain through a sieve, using only water prawns, discarding the residue left in the sieve.




* The couscous molds servant to serve in state fairs. *

Tips:

If you put the carrot couscous should be consumed the same day, because the carrot sour.

To Serve croquettes in the Brazil Cup 12:06:14

To Serve croquettes in the Brazil Cup 12:06:14

Cookie and Vegetable Pancakes

Ingredients:

2 medium green zucchini, grated on the large drain

Other Ingredients:

2 cups flour, sifted
½ cup (tea) milk or Necessary
1 spoon (soup) shallow baking powder powdered
1 teaspoon (tsp) salt shallow
2 large eggs

For Frying:

½ liter of soy or corn oil for frying
1 small saucepan and high
paper towel to remove the fat

How to Prepare the cupcake:

Wash the zucchini, scrape with the que parts are bruised, in the thick grating drain.

Place in a bowl add the grated zucchini eggs, salt, milk and go putting flour needed to form a thick mass, that is, it does not fall from the spoon finally baking powder, mix everything well.

Place the pot on the fire with oil, When hot, lower the heat, check putting the cookie batter in small Amounts with a spoon two tablespoons with the mass and the other to withdraw.

Leave a space que grows too.

Fry the zucchini fritters until golden, turn and fry the other side,
Place on paper towel to remove excess fat.
Serve garnished on a platter with lettuce leaves.


Note:

It can make the cookies with grated carrots, chopped cabbage, vegetable stalks, shredded chayote, boiled spinach stew, cooked cauliflower, cooked chopped broccoli, leftover meat, leftover chicken, leftover fish without bones, chopped lettuce, grated ripe pumpkin in the large drain .

* The same simple mass, ie without any vegetables and mix without baking powder, used to make pancakes.
The pancake does not take chemical or yeast.

* You can Also put some vegetables in batter pancake *

* The difference from the cookie batter for pancakes is the mass of the pan-
fuck is good and the liquid is thick cookie.

Pancake:

To make pancakes, spread a ladle of batter into a lightly greased with oil very hot skillet.

To spread the batter around the pan go so that it takes the entire surface of the pan, the dough is left back into the bowl, unless the person like thick pancake batter.

Then turn and fry the other side.
Place the pancakes on a neat napkin after you put the stuffing ready.
If you want you can put tomato sauce and grated cheese on top.
Bake in the oven for browning.

Fillings:

1 - Ground beef braised with plenty of green seasoning.
2 - ground chicken meat with seasoning to taste
3rd - Slices of mozzarella and ham
4 - Vegetables cooked with diced white sauce
5 - You can make pancake cake, stuffed each layer
6 - Leftover various meats.
7 - Use a cutting folder the size of the mouth of the filling cup
grated cheese on top and the hot broth
8 - cooked ground sausage mixed with ricotta

Note:

Chemical Baking Powder is suitable for making cake.
Yeast dough is to, we have fresh and granulated powder.

Cuscuz marroquino Com legumes

Cuscuz marroquino Com legumes



Ingredients:

500 grs.de farinha de cuscuz marroquino




Legumes:

3 berinjelas médias lean descascadas cortada em cubinhos
3 abobrinhas pequenas sem or caule, cortada em cubinhos
1 xícara de (chá) cebola picada de bem miudinha
1 ½ xícara de (cha) de cenoura ralada large
1 ½ ou de pimenta dedo moça sementes and sem sem as nervuras. Brancas picadinha. Sal com gosto moderação.
½ xícara de (cha) de óleo.
½ liter de agua fervent.

So prepare yourself os de Legumes:

Coloque numa um fio de panela óleo fritar to berinjela and vá pinging agua fervent, até que fique transparent, cozida.
Reserve.
Faça or proceeding mesmo com os outros ingredientes.
Deixar esfriar os legumes.


Prepare yourself Farinha de way to de cuscuz marroquino:

Coloque to farinha de cuscuz numa assadeira great, molhar algumas com gotas de agua fria.
"Cuidado com a quantidade de agua" é apenas or necessário. Somente to agua para umedecer, não coloque sal, bem mixtures.
Acrescente os legumes and cozidos frio, to berinjela, in abobrinha, in cebola, in a cenoura pimenta, or mixtures bem.Teste sal.
Pode serve type farofa, ou enformado.
Coloque numa de alumínio form (form de pudim), apertar bem.

Desenforme num lawn de bolo de louça. Em once, folhas de bem alface cortada fininha and tomate por top cereja.
Servir frio. Não na coloque geladeira antes de servir.
If sobrou to the rising geladeira and torne in enformar.
Tire or cuscuz uma hora antes de servir.

If quiser pode ou coentro Picados acrescentar sauce.

Pode trocar os legumes, ou acrescentar veja to list abaixo:

List dos Legumes:

Pimentão de várias cores cortado em cubinhos cru
Ervilha congelada, ou Ervilha fresh pré-cozida ou em lata escorridas and lavadas.

Acompanha camarões grandes com falls fritos, colocar em time do cuscuz já desenformado.

Pode serve ou com peixe frango assados ​​Grelhados ou, ou até com sardinha atum em lata.

Observação:

Pode colocar os legumes cozidos "al dente", isto é, quase crus.

Vagem cortada cubinhos em pré-cozida
Palmito, cogumelos, fundo de alcachofra, aspargo.
Bom Apetite.

Cornmeal Cake For June Festival - II Options

Cornmeal Cake For June Festival - II Options

Option I:

Cornmeal cake with Condensed Milk and Coco

Ingredients:

1 can sweetened condensed milk
1 can cow's milk (can use condensed milk)
1 small glass coconut milk (200ml)
4 egg-whites into firm snow
2 spoons (soup) full of butter
6 tablespoons (soup) full of cornmeal
6 tablespoons (soup) full of flour
1 spoon (soup) and full chemical baking powder
½ cup (tea) of sugar or condensed milk
50 grs. dry shredded coconut (optional)

How to Prepare:

Beat butter in a mixer with the sugar and egg yolks, then add the condensed milk, make the hit.

Add slowly, with the mixer on, the cow milk, coconut milk, cornmeal, wheat flour, grated coconut, baking powder.

Disconnect the mixer add lastly the egg whites gradually, mixing slowly with the whisk with moving from bottom to top, slowly, until all clear incorporate into the batter.

Grease with butter a high round shape with butter and sprinkled with cornmeal or breadcrumbs.

No need to heat the oven, place the cake in a cold oven at 180 º C for 60'minutos, or even blush.

Test with toothpick to check if it is baked
Cut into thin slices and recompose the cake on the plate ..

"To Jerk parties, serve in a large dish with washcloth colored crepe paper, or washcloth crochet."

You can sprinkle on top of cake caster sugar.

II - Option:

Cooked Cornmeal Cake

2 cups (tea) of dainty cornmeal
2 cups (tea) of sugar
2 cups (tea) of cow's milk to cook cornmeal
1 cup (tea) milk cow (book)
2 spoons (soup) margarine
1 spoon (soup) full of baking
1 spoon (soup) full of fennel
1 tablespoon (coffee) essence of coconut (optional)
1 tablespoon (coffee) or (tsp) grated ginger
4 large eggs, egg whites
50 or 100 grs. half grated Cure


How to Prepare:

Mix two cups of cornmeal with two cups of sugar and two cups of milk and two tablespoons of margarine.
Lead to fire for twenty minutes until cooked polenta is firm

Remove from heat and let cool. Once the dough has cooled, add the beaten egg yolks, one at a time or, grated cheese, fennel and grated ginger and baking powder, dissolved in the reserved milk mix well.
Finally the egg whites

Oven preheated average l80 ° C for 40 minutes, or until colored.
After the cake baked and cold, you can put icing sugar on top
Serve on platter with colorful washcloth.

* Feijoada Paulista of Antoinette

* Feijoada Paulista of Antoinette*

(10 people)

3 pounds of various meats, divided equally or slightly more than the one you like best.
The list below we.

Ingredients:
200 grams of smoked bacon cut into cubes then fry
500 grams of salt pork loin
500 grams of salted pork rib
300 grams of smoked sausage
300 grams of smoked Portuguese sausage
800 grams of dried meat without fat heavy (or duckling rump)
400 grams of fresh muscle is (optional)
400 grams of salted pork tongue
300 grams of salted butt
300 grams of salt pork leg (the nail strips)
Other Ingredients:
3 pounds of black beans (Uberabinha) or black bean quality by soaking
12 hours.
2 pounds of uncooked rice then measuring in cups
for each cup of rice 2 cups of water are for cooking,
add salt, onion and oil.

Trim: I

5 bunches of cabbage (8 sheets each) thinly sliced ​​washed. 1 large onion, grated ½ cup corn oil
Play the cabbage in boiling water, squeeze well, with oil and sauté onion enough, with a little salt (salt sparingly)
Garnish II: is (optional)
2 pounds of boiled cassava and then fry
½ pound of bacon into thin strips
10 Fresh pork chops (fried touradinha well)
10 pieces of cooked pork sausage after (fry well)

Seasoning the beans:
150 grs. garlic or (6 heads) dents (cored)
250 grs. grated onion or (3 onions)
4 bay leaves
Traditional feijoada sauce.
2 cups (tea) of chopped or grated onion
2 cups (tea) of chopped parsley with good stalk drizzling
2 cups (tea) of finely chopped green onions or cebolete
4 tomatoes, peeled and chopped without seeds
1 or 2 chili finger lady seeded and without ribs
stalls, chopped
1 cup of vinegar or lemon
½ cup of olive oil
Serve in separate bowls of clay or individual ramekins
Tracks:
1 orange peeled or 1 glass of orange juice for each person.

Caipirinha

Cachaça ½ liter with 6 large lemons peeled and cored que bitter, ½ cup mint pounded (optional)
sugar or sweetener to taste, Serve 1 cup per person or to taste.

How to Prepare the Feijoada:
Wash thoroughly cured.
Place the meat sauce with water and ice for 12 to 16 hours, changing several times in 3 of 3 hours.
Save the meat sauce in the fridge.
For cooking use a large pot or two.
"Do not use the pressure cooker."

How to Prepare the beans:

Put raw beans (already left to soak the night before) with enough water to cook the sauce, add the tougher meat without cutting: muscle, foot, tail, jerky.
It takes 3 hours to cook.
Other meats are cooked in 1 ½ hours and sausage and sausage on 20 'minutes.
All meat, sausage, sausage are cooked whole.
Take the sausage and sausage skins.
Will taking the meat already cooked.
Before serving slice. Book.
For the broth become Grosso:
When the the feijoada is ready, knead a little beans to the broth thick passe, or hit half cup (tea) of beans in blender. Add the seasoning.

Season Mode Feijoada:
Fry the garlic in the cold not to burn fat, it passes the bitter taste.
Also you can put onion.
Add the cooked sausage meat and sausage, fried bacon without the fat.

Serve in individual bowl of feijoada clay.
The rice, cabbage, Garrison II, and orange sauce are served separately.
Note;

Can make feijoada with raw meats or half and half, always
in fat.
If you can not find kale, substitute:
Chicory, endive, chicory, celga, Catalonia or until broccoli.

Pepper jelly Gaucha

Pepper jelly Gaucha

Ingredients:
250 grs. chili finger lady seeded
250 grs. caster sugar
250 ml cold filtered water
250 ml of vinegar and preferably white rice
1 pinch of salt
How to Prepare:
Wear disposable gloves to remove the seeds and white ribs pepper finger girl.
Be careful not to rub your eyes while preparing preferably do with glasses.
After I took the seeds and white ribs cut the peppers into two parts, disposing of gloves (garbage). Wash hands and face.

How to Prepare the jelly on fire:

Place in a large saucepan and high, all ingredients, mix well.
Bring to high heat until it boils, stop cooking on low heat for about 2 to 3 hours, stirring occasionally.
Allow to cool well, hitting the blender or processor.
It was very liquid back to a simmer until you have a soft jelly.

Yield is ½ liter of pepper jelly.
Keep in small sterilized jars with screw cap.
Store in the refrigerator

Note:
The pepper jelly is to accompany barbecue, beef or pork.
Fits other roast meats in traditional stove: Loin of pork, beef, poultry.
If using fish to dilute with vinegar and a little oil.

Note:
Pepper contains vitamins A, E, and C, is rich in zinc, folic acid and potassium.
Prevents cancer

To Cocada June Festival - Brazil

To Cocada June Festival - Brazil


Cocada White Bahia - Commercial and Homemade
I - Option:
 
Ingredients:

2 pounds of freshly grated fresh coconut in the large drain
2 pounds of refined sugar
½ liter of cold water
1 cup light corn syrup
2 large cinnamon sticks


How to Prepare:


Put a pot or a large saucepan, grated coconut, sugar, water, cinnamon, mix well.
Bring to low heat, stirring constantly until all the water dry.

The mass of cocada let cool, then add the glucose, mix well.
Let stand for an hour in a cool dry place, not in the refrigerator.

Remove the cinnamon sticks, cast the coconut sweets with a spoon or a shovel deep cut cake pans or aluminum or plastic.

After cocadas ready let dry for 12 hours on waxed paper.
Save in the window or store in a closet with fabric or in a cool dry place.
Can not put in the fridge, it hardens and dries out much.

Note:

The white corn syrup is to bind and brightness and the point of rolling.
It's no secret that confectioners pass.
The cocada selling "illegal" are pure sugar thick coconut is a horror.

II - Option:

Cocada Burnt Sugar

Write equal to the previous recipe, with the difference that needs to burn sugar before making coconut candy, with "careful" not to burn the sugar that is bitter, color is guarana.

III - Option:

Cocada White Tape With Coco Bark



Write equal to true white coconut candy, with the difference being that thin coconut strips the bark lying around.
                     
Option-IV:

C o M c a d a r r o m

Write equals revenue of white coconut candy, with the difference that replace refined sugar put brown sugar.


N o t a:
 
Revenue from Bahia coconut candy is true .. Commercial cocada is made in the state of Bahia - Brazil



V-Switch:


Cocada With Coconut Passion Fruit - Homemade

Ingredients:

3 tea cups freshly grated coconut
3 cups of sugar
2 cups passion fruit juice concentrate
1 cup cold water shower
1 heaped tablespoon of glucose



VI - Option is (Optional):

1 cup of ground walnuts
½ cup seedless raisins

How to Prepare:

Place in a large saucepan with the sugar freshly grated coconut passion fruit juice, cold water.
Bring to medium heat stirring constantly for 30'a 40'minutos or until dry, before removing from heat add the glucose.

After the cold and ready cocada add the ground nuts and seedless raisins.

Allow to cool to do a roll as if it were round or gnocchi Long cut.

To sell make small balls (parties), stick a nail in the center of India.
Place in paper cups or ramekins in silver or gold with a washcloth Income plastic.
You can also make large or 2 inches long, or the order to coconut sweet taste.

 Note:

VII - Option:

Can do with other flavors such as purple potatoes,
1 crushed pineapple, acerola, cashew, carambola, kiwi and others.
Follow the same proportion of liquid above.
The Sweet Potato Place 1 or 2 cups (tea) cooked and squeezed, is at your discretion.
It is to render more and lower the costs of cocadas.

What person can do, paying attention to details.
The first time you make the recipe split into four (4) parts,
to see if it was on your taste.

* For June Festival (June - Brazil) *

Place in colorful molds, ie, a little of each color. Yellow, red, green, blue, and colored crepe paper towel.

For broth soup , Mush and Other - VI Options

For broth soup , Mush and Other - VI Options

Option - I :
Stewed Beef Bones

ingredients:
2 pounds of cow bones no fat , the larger bones ask the butcher to cut it into several pieces
You can add scraps of meat
Bones that have marrow .
1 large onion, whole shelled or unshelled washed well
1 head of garlic with or without bark and washed
1 bunch of parsley , 2 bay leaves , 5 slices of ginger, 1 bunch of cinnamon sticks .
"Do not use broth . "
Method of Preparing Bone Broth :
Place all ingredients in a large pot , cook for 2 to 5 hours , adding water if necessary .
Once cooked strain it , discard all other ingredients sieve or colander of vegetables .

II - Option :
Shrimp Broth :
1 pound of shrimp shells and washed in running water
2 liters of cold water.
How to Prepare : Shrimp Broth :
Put the pan on a common shrimp shells , boil until water becomes pinkish . Strain book
Use to put in dishes ranging shrimp or seafood.
III - Option :
Fish Stew :
2 large fish heads , no eyes , fins and scraps of fish
1 medium carrot chopped into slices
2 stalks celery with leaves cut into pieces of 5 cm
1 leek , white part of the tire use for another recipe , use the defoliated remaining sliced.
1 large onion, cut into 4 parts by length
4 large tomatoes, cut into 4 parts .
2 bay leaves
1 bunch of parsley and chives tied
Pepper 1 whole lady finger
How to Prepare :
Place all ingredients into a large pot boil for 30 ' minutes , or until all ingredients are cooked , Coar .
Discard all ingredients sieve .
Keep the broth in a Tuperware . lead to the freezer to use when needed.
You can make porridge with fish broth .
The ratio is 1 cup of cold broth , dissolve 1 tablespoon (soup ) of cassava flour .
Lead to fire stirring constantly with a long-handled spoon , until cooked , becomes a thick cream.
When finished , add the chopped parsley with stems.
Pour hot on a platter or bowl or stainless washer .


Option - IV :
- Broth :

1 pound of ground beef without fat
1 or 2 liters of water
How to Prepare :
Put a large pot two ingredients cook for 60 ' minutes , then strain . Use broth to make soup .
The residue left in the sieve to make meatballs , add eggs, milk , flour and a wet moldy buns and squeezed a bit of baking powder
V - Option
Meat Broth - Soup :
1 or ½ pound of muscle cut into medium pieces
1 or 2 liters of cold water
1 carrot peeled sliced
2 whole potatoes without peeling
1 leek white part only cut into pieces
2 stalks celery with leaves
4 tomatoes, cut in four each
2 bay leaves
1 bunch of parsley and chives
Pepper 1 whole lady finger

How to Prepare the soup :
Cooking the muscle in the pressure cooker for about 40 ' minutes .
If you want you can fry the muscle first, then add hot water. Frying pan to the muscle does not get dirty the internal edges . ( edges ) .
After the muscle cooked , remove from pan , move to a bowl temper was the same as salad with onion and parsley with very good niggling chopped stems , garlic , vinegar and olive oil. Place the salad separated meat soup .
The rest of the ingredients , place in a pressure cooker for 15 ' minutes . Strain in colander of vegetables ( Book ) .
Return the broth to the pan , place half cup of rice or noodles for soup . Before serving , return the cooked vegetables and let the fire until hot .
Caldo de Vaca mocotó see publication day 03:06:14

VI - Option :
Stewed goat bones
ingredients:
1 or 2 pounds of lamb bones and scraps of goat meat .
2 liters of cold water.
Seasonings to taste
Cooking bones and leftover lamb with water and some seasonings . Strain in colander of vegetables .
Then you can use the broth to cook lamb tail fat cow without raw without bones .
If you want to take a aferventada in the ass , throw the water out , take off the fat and return the broth to cook with the kid that is ideal.
To surprise her ass gets taste of goat.
Then saute the tail have cooked with spices and tomatoes to taste.

Jelly Mocotó of Nonna Antoinette

Jelly Mocotó of Nonna Antoinette

ingredients:

2 mocotós ( braised beef) thinly sliced ​​,
5 gallons of cold water.

Other Ingredients:

2 pieces of cinnamon stick . 10 cloves of India , 1 bay leaf , 4 thin slices of ginger, and 3 sprigs of mint (optional )
sugar or sweetener to taste

How to Prepare :

Wash the pieces of calf's foot jelly ,
Place in a large pressure cooker 7 liter , add the water , cover the pan , raise the peak , take the fire until it boils .

When boiling lower the pin low heat for 1 ( one) hour .
Once cooked , toss in a colander, let drain well in a bowl .

Bring the broth to the refrigerator for 8 to 16 hours, covered with a lid .

Take the fat that was on top with a spoon and wipe with paper towel . Discard , this fat , which is harmful to health.

Cut the gelatin into pieces carry the fire to dissolve . Measuring cups broth .
It is the same amount of liquid sugar is , if the sweetener is sugar half of the measured volume ( cup ) not in weight.

Take gelatin dissolved after the fire , add the same amount of cold water , add the cinnamon cloves ginger, mint , boil over high heat until reduced by half .

End of cooking can add 2 cups of port wine , is optional .
Place in bowls or pots , lead to the refrigerator for 4-6 hours.

For the jelly :

If you want you can burn sugar to give a prettier color.
Are 3 tablespoons ( soup) of sugar to make the caramel color is guarana .

Then add liquid and other ingredients , boil until reduced by half.

Note :

Gelatin mocotó also serves to strengthen bones , hair , leaves skin velvety , and is an aphrodisiac .

Pepper jelly Gaucha

Pepper jelly Gaucha

ingredients:

250 grs . chili finger lady seeded
250 grs . caster sugar
250 ml cold filtered water
250 ml of vinegar and preferably white rice
1 pinch of salt
How to Prepare :
Wear disposable gloves to remove the seeds and white ribs pepper finger girl.
Be careful not to rub your eyes while preparing preferably do with glasses .
After I took the seeds and white ribs cut the peppers into two parts , disposing of gloves (garbage ) . Wash hands and face.

How to Prepare the jelly on fire :

Place in a large saucepan and high , all ingredients , mix well .
Bring to high heat until it boils , stop cooking on low heat for about 2 to 3 hours, stirring occasionally .
Allow to cool well , hitting the blender or processor.
It was very liquid back to a simmer until you have a soft jelly .

Yield is ½ liter of pepper jelly .
Keep in small sterilized jars with screw cap .
Store in the refrigerator

Note :
The pepper jelly is to accompany barbecue, beef or pork .
Fits other roast meats in traditional stove : Loin of pork , beef , poultry .
If using fish to dilute with vinegar and a little oil .

Note :
Pepper contains vitamins A , E, and C , is rich in zinc , folic acid and potassium.
Prevents cancer

Broth of Mocotó

Broth of Mocotó

Ingredients .

Broth Mocotó
ingredients:
1 or 2 mocotós cow cut into slices
Discard the hull
3 to 5 liters of cold water
2 spoons (soup ) of vinegar or lemon juice
How to Prepare the Mocotó :
Wash the pieces of calf's foot jelly , put in the pressure cooker .

If you do mocotó 1 , put in the pressure cooker 4.5 liters ,
with 3 liters of cold water.

For 2 mocotós put in the pressure cooker 7 liter , 5 liters of water .
Cook for an hour, let it cool in the pan .
Open the pot and see if it is cooked and soft .
If you need to return to heat for 30 ' minutes , do not forget to put more water .
Once cooked Strain through a fine sieve .
Remove the pieces of meat mocotó season as a salad , serve separately , or use in another dish see below , discard the bones .
Bring the broth strained mocotó to the refrigerator for 16 to 20 hours .
The next day , remove the yellow fat that was on top , with the aid of a spoon (soup ) .
Then move on paper towel to finish taking all the yellow fat . Disposal .
Do not use this fat that is harmful to health.
* When you take this broth around, not all people know how to take the fat * .
Cut the gelatin formed under the fat ( that which was discarded ) add water in the same amount , boil , season .
Other Ingredients:
ingredients:
50 grs . lean bacon ( meat only ) , diced (optional )
2 spoons (soup ) of corn oil
1 medium onion, grated or minced
1 teaspoon ( tsp) grated fresh ginger
2 bay leaves
2 stalks celery integer (optional )
1 bunch parsley , salsa and whole chives , remove before serving .
How to Prepare for the Caldinho Mocotó :
Remove fry bacon , fry the onion until wilted , add the broth and add the mocotó ginger and bay leaf , celery and parsley.
Bring the broth to fire the mocotó degreased for 20 ' minutes . If you need to raise a little water .
Before serving, strain through a fine sieve .
Dispose of waste sieve , is optional .
Taking hot in the winter .
The broth is very strong mocotó the person gets enough energy .
You can save the broth , defatted mocotó not seasoned in Tuperware with lid in small portions . , In the freezer .
You can add the broth mocotó in any soups or in some dishes , double , puchero , tomato sauces , etc. .
If you want to do is jam mocotó ( aphrodisiac ) follows in the next
publication.
Many soup broths follows in the next publications .

Brodo With Mini Pancakes

Brodo With Mini Pancakes



Step I :

Broth :

3 liters of water
1 or ½ pound of muscle , cut into eight or 4 pieces
2 medium carrots cut into two pieces
2 large tomatoes, cut into quarters
2 stalks celery, cut into 4 pieces
1 large onion petals stained in
2 cloves garlic crushed kernels without
(If the garlic is old ) tire crumb , do not need the new
1 whole leek cut into 4 pieces
2 bay leaves
5 slices of ginger , peeled
1 piece of cinnamon stick .
1 bunch of parsley , chives
1 whole pepper finger girl , (optional )



Cook for 1 hour in ordinary pot , or pressure cooker are 30 ' minutes . Strain .

Discard all ingredients , broth , ice use on another occasion .

If you do not want to make the broth with muscle substitute broth 2-4 tablets of broth .
Add the vegetables above, then cooked strain it through a fine sieve .
Use only the broth .

Step II :

pancake :

1 large cup of cow milk 250 ml
1 cup flour, sifted
2 large eggs or 3 small
1 tablespoon oil ( optional)
1 pinch of sugar to stain the dough (optional )
1 teaspoon ( tsp) salt

filling:

200gsm . finely grated Parmesan cheese

Step III :

How to Prepare the pancake :

Blend all ingredients in a blender , the dough is almost liquid .

Grease a large skillet with oil , lead to heat until hot , remove the excess with a paper towel .


Pour a big ladle of batter into the pan , so get to the edges , turning the pan .

Leave blush , turn and repeat on the other side .

Place the pancakes on a napkin .



Then cut them with small cut stainless steel , or
with the mouth of a small cup and 3-5 centimeters.
Fill only a layer of grated cheese.
Wrap , is the size of a cigarette.

IV Step :

Single Serving :

Place in a deep dish four (4 ) or five (5 ) . pancakes and above the broth concentrate and hot flesh.
Sprinkle over some grated Parmesan cheese.
Do not forget to put the bottom plate on another shallow dish , sideboard .

Bananinhas Delicious

Bananinhas Delicious



ingredients:

12 nanicas sliced ​​bananas and then crushed
1 pound of refined sugar or crystal
1 cup of lemon juice

How to Prepare :

Bring the heat, until a thick brown porridge
Allow to cool , beat in the blender

Other Ingredients:

2 cup cold water
1 U.S. cup of flour
1 cup (tea ) of cocoa or chocolate
2 spoons ( soup) of powdered gelatin without flavor red or colorless
1 spoon ( soup) of cinnamon powder
2 spoons (soup ) margarine
½ teaspoon (coffee ) ground cloves
1 teaspoon ( tsp) grated ginger


How to Prepare :

Watering gelatin with five tablespoons of cold water, then dissolve with a little water in a double boiler or in the microwave for 10-20 seconds or until dissolved Reserve.




Mix the banana porridge ready and cold chocolate with cinnamon powder, ground cloves , ginger the margarine, flour , water .
Lead to heat for 30 to 50 minutes, stirring constantly with a wooden spoon handle high when missing 5 ' minutes to take the heat, stir in gelatin and let up to the point of brigadier, ie for 5 minutes , until the bottom unglued the pan.


When the sweet banana is ready, pour into a buttered baking dish .

Take the refrigerator for 4 to 6 hours to give point to curl

With the mass bananinhas make the pass in crystal sugar .
Can do squares or cookie Brigadier kind of banana.

Wrap with clear cellophane.

Save big or cummerbund with glass lids .

Stewed Fruit No Sugar and No Sweetener

Stewed Fruit No Sugar and No Sweetener

ingredients:

6 large apples or pears peeled whole
100 grs. heavy pitted prunes
50 grs. seedless raisins
1 liter of cold water
1 pinch of salt
10 cloves of India
2 cinnamon sticks
4-6 slices of peeled ginger


How to Prepare:

Wash the apples under running water, dry well, leave whole or cut into four (4) equal pieces, removing the seeds.

Put in a pan the water, apples one side by side, standing, add the prunes, raisins, salt, cloves and cinnamon, and ginger.
If you need to cut down one thin slice of each fruit to stand.
Lead to heat until the fruits are cooked.

Allow to cool well, store in sterilized glass wide mouth with screw cap.

Store in refrigerator

Note:

The fruit compote takes no sugar or sweetener.

Stewed Fruit No Sugar and Sweetener In

Stewed Fruit No Sugar and Sweetener In

ingredients:

6 large apples or pears peeled whole
100 grs. heavy pitted prunes
50 grs. seedless raisins
1 liter of cold water
1 pinch of salt
10 cloves of India
2 cinnamon sticks
4-6 slices of peeled ginger


How to Prepare:

Wash the apples under running water, dry well, leave whole or cut into four (4) equal pieces, removing the seeds.

Put in a pan the water, apples one side by side, standing, add the prunes, raisins, salt, cloves and cinnamon, and ginger.
If you need to cut down one thin slice of each fruit to stand.
Lead to heat until the fruits are cooked.

Allow to cool well, store in sterilized glass wide mouth with screw cap.

Store in refrigerator

Note:

The fruit compote takes the sugar or sweetener.

Candy or jelly Banana _ II Options

Candy or jelly Banana _ II Options

ingredients:
12 very ripe bananas nanicas
2 spoons ( soup) of chocolate
1 spoon (soup ) full of cinnamon
2 spoons ( soup) of milk powder (optional )
2-3 cups (tea ) sugar , brown sugar can also be
1 cup of milk or water necessary to hit the bananas
10 cloves of India
If you water, add ½ cup of lemon juice

How to Prepare :
Blend bananas peeled , thinly sliced ​​, along with chocolate, cinnamon , powdered milk , and cow's milk , or water.

Pour the blender mixture in a large saucepan , add
2 cups sugar , and cloves India.
Bring to high heat stirring constantly with a wooden spoon handle high after 5 ' minutes add the remaining sugar, ie , if necessary.
Leave the fire to the point of soft jelly , the bottom of the pan appears .
If you want a more hard candy leave more time in the heat, until
almost hard it can no longer move.
Test point on a saucer with cold water.
Do not let too much time fire bullet that turns banana .
Serve compote , or put into sterilized glass with screw cap . Store in the refrigerator .

Candy or jelly banana Diet
ingredients:
12 very ripe bananas nanicas
2 spoons ( soup) of chocolate powder or cocoa ( unsweetened )
does not serve chocolate milk
2 ½ tablespoons (soup ) of fructose in shallow powder or
2 spoons (soup ) of shallow sweetener suitable for oven and dust.
2 spoons ( soup) of milk powder (optional )
1 spoon (soup ) full of cinnamon
½ cup milk or cold water .

How to Prepare :
Peel the bananas , cut into thin slices , beat in a blender with all the ingredients , if you can not beat add more milk or water until a thick cream.

Pour the mixture into a blender pot , bring to high heat stirring constantly with a wooden spoon handle high until getting a soft cream, jelly type .
If you want a more hard candy , leaving more time in the heat, stirring constantly .
Store in glass screw cap or compote in the refrigerator

Being diet , the yield is small .
Is a delight to experience .
Note :
Do not put this recipe , more or fructose sweetener that will get bitter .

El gran secreto del éxito de mis bloggers

El gran secreto del éxito de mis bloggers

Quiero dar gracias de corazón a todas las personas el acceso a mis bloggers , y aún más , sabiendo que estoy ayudando a un montón de gente , pasando consejos , secretos , la experiencia y la adopción de las dudas que trabajar en el campo de la cocina .

Mi cocina trabajo es el resultado de muchos años de investigación , dedicación hecha con mucho amor para todas las personas , especialmente para los principiantes , paso a paso.

Mis Bloggers tienen " contenido y no cuadros bonitos . " Fue hecho por profesionales de la cocina y las personas que les gusta comer bien, y también para aquellos que quieren hacer y vender : snacks , bollería , panes , platos congelados , banquetes , etc .

Y es usted quien va a hacer los platos y tomar las fotos para ver el resultado : "Estoy cansado de ver a mis platos , no necesita imágenes. "
Le voy a dar la vara y enseñar a pescar.
Si usted es un buen pescador, usted sabe atrapar un pez grande .
Si no utiliza las recetas de ahora , salvo por un día, cuando es necesario, mediante la separación de sujeto y la fecha de su publicación.
No te olvides de tasa .
Estoy escribiendo una manera clara para todas las personas simples pueden entender.

Cuando comencé mi trabajo era cocinar 9 y fue el aliento de mi abuela materna , quien aprendió a hacer platos europeos , sobre todo italianos , Venecia, donde ella nació.
Bloggers que estoy transmitiendo los secretos de mis recetas familiares tradicionales que tienen más de 300 años, es decir , fue en l984 , ( Mil novecientos ochenta y cuatro) que completó 300 años ) .

Mi primera cocina era de mi abuela , una cocina rústica , amplia , con estufa de leña muy alto, me vi obligado a pararse sobre una caja para llegar a la estufa.
Fue este "arte" cuando mi abuela con mi abuelo para hacer compras en la ciudad.
Preguntado a la criada para lavar el arroz , la cebolla chop , pelar papas cortar carne, etc .
Cuando mis abuelos llegaron en el almuerzo de la ciudad estaba lista , ellos pensaron que era la criada que había hecho , pensó que era extraño que él tenía algo diferente.

Mi primer plato era pastel de pollo con huevos, aceitunas , etc .
Él era tan grande y alto en una bandeja para hornear que pidió ayuda a eliminar el " leña " , y luego asar por acercarse demasiado pesado.

Cada año, mis hermanos, mis primos y yo pasamos el agroturismo mi abuelo Mogi Mirim, en el estado de São Paulo. Brasil .
Yo era la nieta mayor de 20 nietos.

Mi abuela me obligó a hacer las camas de otros nietos, mis primos. Desaparecí en la cocina, le ayudará a hacer los panes y otras delicias , a veces , a veces no funcionaba.
Siempre tenía la grandeza de la criada, que podía hacer los mejores platos que ella , y que había enseñado mi fue mi abuela, las recetas tradicionales de la familia , y los secretos que pasó sólo para mí .

Y era verdad . Mi abuela vio mi gran interés enseñado todo lo que sabía , no tenía tiempo para enseñar a mi madre le enseña a su nieta.
Cuando la receta no funcionó (hay en la cocina de mi abuela ) , transformado en otro plato , para que nadie descubra mis defectos.
Platos Maquiava con un fuerte condimento , pimentón , nuez moscada , jengibre , orégano , perejil , menta , albahaca , salvia , romero , clavo de olor , canela , pimienta , laurel y otros, además de poner las alcaparras , espárragos , palmitos , alcachofas , aceitunas fondo , setas , etc .

Ella siempre trató de prestar mucha atención cuando mi abuela estaba en la cocina haciendo panes y platos italianos banquete para nuestra familia.

Quería aprender todo lo memorizado los nombres de los platos no olvidar , a veces era en otro idioma, italiano, francés , alemán, austriaco, fue difícil, pero no imposible.



En ese momento no tenía cuaderno o documento técnico disponible para mí escribir las recetas , a veces escribir en cualquier papel de desecho no olvidar, decorado posteriormente.
Estaba tan seguro de que aprenderíamos que por tipo de cocina prometí a mi abuela que iba a escribir un libro de cocina de mis antepasados ​​.

Al volver de vacaciones mi madre no permitiría tocar el carbón estufa o kerosene , tuvo que esperar hasta que los otros las vacaciones escolares, para volver a aprender de nuevo.
Pasé muchos años acumularon muchas recetas , mi familia y amigos.
" Todos " recetas han sido probados varias veces y casi todos han sido modificados por mí, excepto por el árbol de Navidad en masa de la castaña ver bloggers en mi 12 2013
Para resumir la medida en que no publiqué el libro le prometí a mi abuela, me decidí a hacer un Blogger está siendo un éxito.

Posteriormente, a petición de varias personas más humildes que no tienen computadora y otros recursos , que estaba dividiendo por tema Bloggers dieta, comida sencilla , Dulces, (todos con el mismo ingreso ) a que colaboren para aquellos que tienen dificultades para encontrar la receta que necesita para trabajar en la casa de la familia , o en otro lugar , e incluso solo para vender.

Y a petición de los amigos y familiares que están en el extranjero en Brasil comenzó a publicar en otros idiomas , Inglés , Italiano y Español .
Una persona comentó , pobre Antonieta de los ingresos van a los vientos .
El hit persona , mis recetas llevó el viento más de 95 países por un total de 80.000 (ochenta golpes mil_ ) , han pasado unos meses , sólo los bloggers.
Facebook el acceso de cerca de 200 personas por día.

Había tantos países diferentes que nunca han visto la ubicación de hablar. Ahora estoy de vuelta para aprender geografía para saber donde hicieron mis recetas.

He sido criticado , " ya me lanzaron piedras por todos lados ", se retiró mi anuncio , pensando que era una estafa.
* Nadie dispara perro muerto . *

Si tuviera que hacer algo mal en mi vida , no sería ahora con la edad que tengo , aunque me aparezco mucho menos , porque el cuidado de mi dieta .

Me estoy quedando sin tiempo para ver si puedo pasar todas las recetas, consejos , secretos .
Un día usted podría encontrar el camino a alguien que pueda ayudarme a tomar fotos de mis platos coloridos también.

Mi cumpleaños es el 06/14/2014 y el mejor regalo que podía esperar para ganar! Gané fue el enorme acceso a mis bloggers en varios países, no esperaba mucho .
No hay dinero en el mundo, para pagar mi alegría y satisfacción.

Yo no soy una empresa.
Hago todo mi trabajo de cocina solo, no tengo y no quiero que nadie de jugar con mi trabajo.
Me encanta recibir críticas , fue que llegué aquí , mejorando más cada día .


 Nota:

Mi abuelo era austriaco hablaba 6 idiomas , pasó el producto de su niñez para mi abuela italiana .
Ambos descendientes de judíos .
Él Gusmann de la familia y ella Guriann .