Stew Chowder
ingredients:
1 ½ pounds of various fish
For Fish Stew:
In a large pot with enough water put heads spines and fins and scraps of fish, let cook for 30 'minutes. strain
I - Other Ingredients
2 red peppers diced
1 celery cut into thin slices
1 large onion, chopped 2 bay leaves
1 leek cut into thin slices
2 carrots chopped into cubes
2 cups (tea) of tomatoes peeled and seeded
chopped into small cubes.
1 cup (tea) of chopped parsley
½ cup (tea) of chives
Diced potatoes 4
1 cup dry white wine (optional)
Other Ingredients II (optional):
The above fish without bones, no skin, (clean)
300 grs. octopus cut into 2cm pieces
300 grs. fresh small shrimp without casings washed
300 grs. squid clean cut into rings
200 grs. clean clams
How to Prepare.
In a large pan fry the onion, carrot, celery, a leek, a ginger, bay leaf, peppers and tomatoes and potatoes.
So that broke the tomatoes, place the large pieces of fish one next to the other, cook for 5 '(five) minutes.
Then Add the strained broth of fish, octopus, squid, clams
let cook for 10 'minutes last prawns, leaving 3' minutes no more than that it hardens.
If you need to thicken with cornstarch or semolina, or cassava flour, all dissolved in half a glass of cold water.
For each cup (tea) of cassava flour will one liter of broth.
Before you serve add parsley with stems and chopped chives.
If you want you can put 1 spoon (soup) chopped fresh mint before serving.
Finally dry white wine.
Serve hot.
Note:
"Do not put grated cheese on fish soup" does not match.
You can serve with roasted crotons.
Crotons are small pieces of bread or other, 1 inch each, roasted in the oven or frying pan.
The recipes are full of details, so that everyone can understand, even those who do not understand cooking.
.
Send criticisms ** I like to receive, to be able to know, how I can improve. **
sexta-feira, 3 de outubro de 2014
Brodo (soup) With Mini Pancakes
Brodo (soup) With Mini Pancakes
Step I:
Broth:
3 liters of water
½ pound of muscle, cut into eight or four 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, not the new needs
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 chili finger lady, (optional)
How to Prepare:
Cook for 1 hour in common pot, or pressure cooker are 30 'minutes. Strain.
Discard all the ingredients, the broth, freeze use on another occasion.
If you do not want to make the broth with muscle substitute beef broth 2 tablets of broth.
Add the vegetables above, then cooked strain it through a fine sieve.
Use only the broth.
Step II:
pancake:
1 large glass of cow's milk ml 250
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.
Lightly 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, go around the pan so that the batter is evenly.
Leave blush, turn and repeat on the other side.
Place the pancakes on top of 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.
Step IV:
Single Serving:
Place in a deep dish five (5) or six (6). pancakes and above the broth concentrate and hot meat.
Sprinkle over a little grated Parmesan cheese.
Do not forget to put the bottom plate on another shallow dish, sideboard.
Step I:
Broth:
3 liters of water
½ pound of muscle, cut into eight or four 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, not the new needs
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 chili finger lady, (optional)
How to Prepare:
Cook for 1 hour in common pot, or pressure cooker are 30 'minutes. Strain.
Discard all the ingredients, the broth, freeze use on another occasion.
If you do not want to make the broth with muscle substitute beef broth 2 tablets of broth.
Add the vegetables above, then cooked strain it through a fine sieve.
Use only the broth.
Step II:
pancake:
1 large glass of cow's milk ml 250
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.
Lightly 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, go around the pan so that the batter is evenly.
Leave blush, turn and repeat on the other side.
Place the pancakes on top of 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.
Step IV:
Single Serving:
Place in a deep dish five (5) or six (6). pancakes and above the broth concentrate and hot meat.
Sprinkle over a little grated Parmesan cheese.
Do not forget to put the bottom plate on another shallow dish, sideboard.
B a b a n g u i s h
B a b a n g u i s h
Eggplant Pate
ingredients:
4 large eggplants, whole, fat 20 inches
3 cloves of garlic if (is old) tire crumb
4 tablespoons (soup) of tarrine (sesame paste)
2 tablespoons (soup) of lemon juice or necessary
Salt about 1 tablespoon (dessert) shallow
Pepper to taste, sesame oil needed to knock
How to Prepare:
Wash and peel the eggplants with the stem. Dry thoroughly, pierce with a fork in several places.
Place in a large roasting pan roast the whole eggplant in the traditional oven for about 30 'minutes or until brown in color, usually are wilted.
Allow to cool well.
Option II:
Jab the whole eggplant without sticking a fork, take the fire in the stove, go turning until toasted. Allow to cool.
Take all burnt shell.
Scrape the kernels of eggplants, kneading with a fork or beat in a blender, combine the garlic, lemon juice, salt go putting sesame oil until a homogeneous mass (folder) pate type.
Serve with toast or biscuit and salt water.
Eggplant Pate
ingredients:
4 large eggplants, whole, fat 20 inches
3 cloves of garlic if (is old) tire crumb
4 tablespoons (soup) of tarrine (sesame paste)
2 tablespoons (soup) of lemon juice or necessary
Salt about 1 tablespoon (dessert) shallow
Pepper to taste, sesame oil needed to knock
How to Prepare:
Wash and peel the eggplants with the stem. Dry thoroughly, pierce with a fork in several places.
Place in a large roasting pan roast the whole eggplant in the traditional oven for about 30 'minutes or until brown in color, usually are wilted.
Allow to cool well.
Option II:
Jab the whole eggplant without sticking a fork, take the fire in the stove, go turning until toasted. Allow to cool.
Take all burnt shell.
Scrape the kernels of eggplants, kneading with a fork or beat in a blender, combine the garlic, lemon juice, salt go putting sesame oil until a homogeneous mass (folder) pate type.
Serve with toast or biscuit and salt water.
quinta-feira, 2 de outubro de 2014
Rolê Individual Meat
Rolê Individual Meat
ingredients:
1 pound duckling cut into thin steaks
seasonings:
2% by weight of salt beef, or 1 teaspoon (soup) shallow
2 tablespoons (soup) of oil
4 cloves of crushed garlic, if you take out the old garlic crumb
Pepper ½ finger girl without seeds or chopped hot pepper sauce to taste
I - Filling:
2 medium carrots cut into thin strips
200 grs. whole pitted green olives, stuffed with chili finger lady
100 grs. chopped bacon into cubes or thin strips
300 grs. of cooked pork sausage without skin
2 large onions, cut into thin strips
II - Filling:
4 boiled eggs
1 cup (tea) of finely chopped parsley with stems
1 cup (tea) of dark seedless raisins
½ cup green onions cut into rodelinhas
2 tablespoons (soup) of capers or green olives
2 tablespoons | (tablespoons finely chopped onion
Tomato Sauce:
500 grs. ripe tomato
300 grs. grated onion
4 tablespoons (soup) of oil
2 tablespoons (soup) of oregano
2 tablets of broth (optional)
100 grs. grated Parmesan cheese to put on top after ready
How to Prepare:
Cut the meat into medium steaks, season with salt, garlic and pepper, let stand for half an hour.
Then extend the steaks on a cutting board and place the filling.
A strip of carrots, a piece of sausage cooked without skin, a stuffed olive, onion piece, and a small dice raw bacon.
Wrap and tie with cotton string or toothpick.
To fill with stuffing II:
Extend the steaks on a board place the parsley and capers, onion slices of boiled egg and half the raisins.
Make the tomato sauce sauté onion and tomatoes peeled seeded in oil.
Leave cooking with a glass of hot water, put two hours, if you need to increase the hot water. Book
Roles frying, then put in the pressure cooker with half a cup of hot water with a tea tablet of broth, put 15 'minutes on low heat.
Then move the roles at the ready tomato sauce, simmer for a few minutes, when missing 5 'minutes add the oregano.
Note:
The Roles with the second filling is not to cook in a pressure cooker, fry on all sides then put in tomato sauce, leave cooking until very tender.
Before serving put grated cheese on top.
Serve with noodles fussile, or other short pasta seasoned with garlic and oil.
ingredients:
1 pound duckling cut into thin steaks
seasonings:
2% by weight of salt beef, or 1 teaspoon (soup) shallow
2 tablespoons (soup) of oil
4 cloves of crushed garlic, if you take out the old garlic crumb
Pepper ½ finger girl without seeds or chopped hot pepper sauce to taste
I - Filling:
2 medium carrots cut into thin strips
200 grs. whole pitted green olives, stuffed with chili finger lady
100 grs. chopped bacon into cubes or thin strips
300 grs. of cooked pork sausage without skin
2 large onions, cut into thin strips
II - Filling:
4 boiled eggs
1 cup (tea) of finely chopped parsley with stems
1 cup (tea) of dark seedless raisins
½ cup green onions cut into rodelinhas
2 tablespoons (soup) of capers or green olives
2 tablespoons | (tablespoons finely chopped onion
Tomato Sauce:
500 grs. ripe tomato
300 grs. grated onion
4 tablespoons (soup) of oil
2 tablespoons (soup) of oregano
2 tablets of broth (optional)
100 grs. grated Parmesan cheese to put on top after ready
How to Prepare:
Cut the meat into medium steaks, season with salt, garlic and pepper, let stand for half an hour.
Then extend the steaks on a cutting board and place the filling.
A strip of carrots, a piece of sausage cooked without skin, a stuffed olive, onion piece, and a small dice raw bacon.
Wrap and tie with cotton string or toothpick.
To fill with stuffing II:
Extend the steaks on a board place the parsley and capers, onion slices of boiled egg and half the raisins.
Make the tomato sauce sauté onion and tomatoes peeled seeded in oil.
Leave cooking with a glass of hot water, put two hours, if you need to increase the hot water. Book
Roles frying, then put in the pressure cooker with half a cup of hot water with a tea tablet of broth, put 15 'minutes on low heat.
Then move the roles at the ready tomato sauce, simmer for a few minutes, when missing 5 'minutes add the oregano.
Note:
The Roles with the second filling is not to cook in a pressure cooker, fry on all sides then put in tomato sauce, leave cooking until very tender.
Before serving put grated cheese on top.
Serve with noodles fussile, or other short pasta seasoned with garlic and oil.
The sauce Sugo
The sauce Sugo
ingredients:
1 or 2 pounds of tomatoes peeled and chopped without seeds or
1 can of concentrated tomato sauce diluted with traditional
3 can of water, or more if necessary
½ pound or even a pound of onions
1 bay leaf
1 spoon (soup) of dried oregano or 1 fresh branch
1 or 2 tablespoons (soup) of onion soup or industrialized
2 tablets of broth (optional).
1 spoon (soup) of sugar or one medium carrot peeled cooked in sauce (serves to take the acidity).
1 piece of cinnamon stick, aid in digestion
2-3 slices ginger (optional), remove before serving.
How to Prepare the sauce Sugo:
In a large saucepan place the oil with the onion, leave the fire until wilted, add the tomatoes and simmer until they are broken.
Add the ginger onion soup carrots or sugar, leave on heat for 20-30 'minutes.
When missing 5 'minutes to turn off the fire place and cinnamon stick before removing from heat add the oregano.
For industrialized sauce:
You can put a bit of tomato paste to the sauce become darker, add a cup of hot water, until well cooked. Add water gradually half cup at a time until a thick sauce and well cooked.
Do not forget to try before taking fire.
If you only industrialized sauce, put 3 more parts water or more to cook for 20 'to 30' minutes.
Otherwise the sauce is very strong and many people may have a burning stomach (heartburn).
Note:
If using industrialized sauce, add:
2 tablespoons (soup) of tomato paste is (optional)
To take the acidity can change the sugar and the carrots for 1 teaspoon (tsp baking soda, mix well.
Can not put the baking soda in pressure cooker it much foam and accidents can occur.
ingredients:
1 or 2 pounds of tomatoes peeled and chopped without seeds or
1 can of concentrated tomato sauce diluted with traditional
3 can of water, or more if necessary
½ pound or even a pound of onions
1 bay leaf
1 spoon (soup) of dried oregano or 1 fresh branch
1 or 2 tablespoons (soup) of onion soup or industrialized
2 tablets of broth (optional).
1 spoon (soup) of sugar or one medium carrot peeled cooked in sauce (serves to take the acidity).
1 piece of cinnamon stick, aid in digestion
2-3 slices ginger (optional), remove before serving.
How to Prepare the sauce Sugo:
In a large saucepan place the oil with the onion, leave the fire until wilted, add the tomatoes and simmer until they are broken.
Add the ginger onion soup carrots or sugar, leave on heat for 20-30 'minutes.
When missing 5 'minutes to turn off the fire place and cinnamon stick before removing from heat add the oregano.
For industrialized sauce:
You can put a bit of tomato paste to the sauce become darker, add a cup of hot water, until well cooked. Add water gradually half cup at a time until a thick sauce and well cooked.
Do not forget to try before taking fire.
If you only industrialized sauce, put 3 more parts water or more to cook for 20 'to 30' minutes.
Otherwise the sauce is very strong and many people may have a burning stomach (heartburn).
Note:
If using industrialized sauce, add:
2 tablespoons (soup) of tomato paste is (optional)
To take the acidity can change the sugar and the carrots for 1 teaspoon (tsp baking soda, mix well.
Can not put the baking soda in pressure cooker it much foam and accidents can occur.
Conchiglione o canelones con Cuatro Quesos
Conchiglione o canelones con Cuatro Quesos
ingredientes:
1 libra de conchiglione pasta fresca (conchas rellenas)
Otros ingredientes:
1 litro de salsa de tomate hecha en casa o industrializado.
Si se usa la lata de salsa industrializado o vidrio diluir con 3 partes de agua, llevar a calentar hasta que se reduzca a la mitad.
Salsa de tomate casera ver en mis blogs, o la próxima publicación
Llenado Conchiglione o Canelones:
150 grs. mozzarella rallada en la gran fuga
150 grs. queso, queso parmesano rallado
150 grs. provolone rallado
150 grs. gorgonzola desmenuzado
50 ml de crema
Cómo preparar:
Mezclar el queso cuatro, y luego ir añadiendo la crema delicia
gradualmente hasta una crema espesa.
Coloque una (1) cucharada (sopa para llenar el conchiglione o canelones.
Sauce Blanco
2 tazas de leche de vaca fría
2 cucharadas (sopa) de harina de trigo
2 cucharadas (sopa) de mantequilla
Cómo preparar la salsa bechamel:
Derretir la mantequilla, agregar la harina poco a poco, revolviendo ir por 5 'minutos. Agregue la leche poco a poco
revolviendo constantemente, cocine hasta que la harina
Si no es práctico, combine la leche de
fuego, y luego volver a calentar la cacerola para terminar
hornear.
Puede sustituir a la mitad de la leche para la crema
Cómo preparar:
Coloque la parte inferior de una gran parte de la salsa de tomate refractario, por encima de la conchiglione canelones o uno al lado del otro, durante el resto de la salsa.
Espolvorear con queso parmesano rallado o en lonchas musarela.
Llevar a horno medio 180 º C durante 20 'minutos aproximadamente.
Puede ver con canelones de pasta de lasaña y reunir en su propia casa.
Tiras de 10 X 15 o un poco más o menos.
Si lo desea puede rellenar los canelones con una rebanada de jamón y mozzarella otro.
Si utilizando lasaña industrializados seco, mojado en leche fría o agua para que la masa es flexible fácil de hacer.
Hacer igual a la receta anterior (conchiglione).
Nota:
Es posible que desee poner dos (2) aderezo, tomate debajo y por encima, la salsa blanca sólo en la parte superior, es decir, (por encima de la salsa roja).
Puede poner más de una capa de rodajas de mozzarella antes de hornear.
Para principiantes:
* Para novatos hacer lo mismo que usted hace la lasaña, canelones o mediante el canje de conchiglioneou.
La diferencia entre la lasaña y la (conchiglione o canelones) es que la lasaña son varias capas.
No te olvides de poner suficiente salsa en el fondo de lo que no forman Gruden.
Y encima la salsa roja que queda cubierto con queso rallado.
Tenga cuidado de no secar la salsa.
Para recapitular, la salsa industrial se diluye con 3 partes de agua.
Llevar a fuego hasta que se reduzca a la mitad
Si la salsa queda seca agregar un poco de agua o necesario.
Acompaña carne asada, ensalada de lechuga con zanahoria rallada en la gran fuga, tomates cherry y aceitunas negras.
ingredientes:
1 libra de conchiglione pasta fresca (conchas rellenas)
Otros ingredientes:
1 litro de salsa de tomate hecha en casa o industrializado.
Si se usa la lata de salsa industrializado o vidrio diluir con 3 partes de agua, llevar a calentar hasta que se reduzca a la mitad.
Salsa de tomate casera ver en mis blogs, o la próxima publicación
Llenado Conchiglione o Canelones:
150 grs. mozzarella rallada en la gran fuga
150 grs. queso, queso parmesano rallado
150 grs. provolone rallado
150 grs. gorgonzola desmenuzado
50 ml de crema
Cómo preparar:
Mezclar el queso cuatro, y luego ir añadiendo la crema delicia
gradualmente hasta una crema espesa.
Coloque una (1) cucharada (sopa para llenar el conchiglione o canelones.
Sauce Blanco
2 tazas de leche de vaca fría
2 cucharadas (sopa) de harina de trigo
2 cucharadas (sopa) de mantequilla
Cómo preparar la salsa bechamel:
Derretir la mantequilla, agregar la harina poco a poco, revolviendo ir por 5 'minutos. Agregue la leche poco a poco
revolviendo constantemente, cocine hasta que la harina
Si no es práctico, combine la leche de
fuego, y luego volver a calentar la cacerola para terminar
hornear.
Puede sustituir a la mitad de la leche para la crema
Cómo preparar:
Coloque la parte inferior de una gran parte de la salsa de tomate refractario, por encima de la conchiglione canelones o uno al lado del otro, durante el resto de la salsa.
Espolvorear con queso parmesano rallado o en lonchas musarela.
Llevar a horno medio 180 º C durante 20 'minutos aproximadamente.
Puede ver con canelones de pasta de lasaña y reunir en su propia casa.
Tiras de 10 X 15 o un poco más o menos.
Si lo desea puede rellenar los canelones con una rebanada de jamón y mozzarella otro.
Si utilizando lasaña industrializados seco, mojado en leche fría o agua para que la masa es flexible fácil de hacer.
Hacer igual a la receta anterior (conchiglione).
Nota:
Es posible que desee poner dos (2) aderezo, tomate debajo y por encima, la salsa blanca sólo en la parte superior, es decir, (por encima de la salsa roja).
Puede poner más de una capa de rodajas de mozzarella antes de hornear.
Para principiantes:
* Para novatos hacer lo mismo que usted hace la lasaña, canelones o mediante el canje de conchiglioneou.
La diferencia entre la lasaña y la (conchiglione o canelones) es que la lasaña son varias capas.
No te olvides de poner suficiente salsa en el fondo de lo que no forman Gruden.
Y encima la salsa roja que queda cubierto con queso rallado.
Tenga cuidado de no secar la salsa.
Para recapitular, la salsa industrial se diluye con 3 partes de agua.
Llevar a fuego hasta que se reduzca a la mitad
Si la salsa queda seca agregar un poco de agua o necesario.
Acompaña carne asada, ensalada de lechuga con zanahoria rallada en la gran fuga, tomates cherry y aceitunas negras.
quarta-feira, 1 de outubro de 2014
Espaguete- Spinach Pesto Sauce
Espaguete- Spinach Pesto Sauce
ingredients:
½ pound of spaghetti
sauce:
300 grs. of spinach leaves
1/3 cup (tea) of basil leaves
1/3 cup (tea) of cottage cheese
½ cup (tea) of hot water
2 tablespoons (soup) of grated parmesan light
2 large garlic cloves if garlic is old tire crumb
How to Prepare:
Beat in a blender or processor spinach leaves, basil, cottage cheese, hot water, parmesan cheese, until a folder. Homogeneous.
You can serve hot or cold.
If you want to put hot sauce beaten in a container and go to the water bath, leave until serving time.
How to Cook the noodles:
Place five (5) gallons of water in a pot, with a thread of oil, when it starts boiling, pour the pasta, leave on heat until "al dente".
Drain the noodles to pass a platter and place the pesto cold or hot sauce.
If you own a pot to cook the pasta, do likewise.
After the drained pasta, add ½ cup (tea) of pesto while the pasta is hot.
The rest of the sauce over the pasta place.
Leave the pasta in the water bath before serving to avoid chilling.
ingredients:
½ pound of spaghetti
sauce:
300 grs. of spinach leaves
1/3 cup (tea) of basil leaves
1/3 cup (tea) of cottage cheese
½ cup (tea) of hot water
2 tablespoons (soup) of grated parmesan light
2 large garlic cloves if garlic is old tire crumb
How to Prepare:
Beat in a blender or processor spinach leaves, basil, cottage cheese, hot water, parmesan cheese, until a folder. Homogeneous.
You can serve hot or cold.
If you want to put hot sauce beaten in a container and go to the water bath, leave until serving time.
How to Cook the noodles:
Place five (5) gallons of water in a pot, with a thread of oil, when it starts boiling, pour the pasta, leave on heat until "al dente".
Drain the noodles to pass a platter and place the pesto cold or hot sauce.
If you own a pot to cook the pasta, do likewise.
After the drained pasta, add ½ cup (tea) of pesto while the pasta is hot.
The rest of the sauce over the pasta place.
Leave the pasta in the water bath before serving to avoid chilling.
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