Monitoring For Christmas
Stuffed Peaches III Options
OR Option
Ingredients:
6/2 peach compote large fleshy drained.
1 cup (tea) of fresh ricotta mixed with fork.
1 cup (tea) of ham pâté.
1 tablespoon (soup) of chopped parsley.
1 pinch of sweet paprika.
Way of preparing:
In a bowl knead the fresh ricotta with a fork.
Add the ham pâté, minced parsley, and sweet or spicy paprika, can substitute hot sauce.
Fill the halves of peaches, sprinkle over parsley or chopped nuts.
If you can put on half a walnut.
If you prefer you can put the filling in a pastry bag with a large cherry beak.
Serve covered in a white china platter with lettuce leaves, washed, do not forget to dry with paper towels.
And over the stuffed peaches.
II - Option
Figs compote drained.
Do the same recipe of stuffed peaches, only changing the fruit.
Cut the figs in half to fill.
III - Option
Japanese Fresh Tomato:
Cut the lid, remove all the seeds dry well with paper towels.
Place the filling even the previous recipe. Serve with a lettuce bed
The stuffed peaches serves to track, birds, pigs, sheep, and goats.
And the other options as well.
quinta-feira, 3 de dezembro de 2015
quarta-feira, 2 de dezembro de 2015
Login lobster with artichoke Fund
Login lobster with artichoke Fund
Ingredients:
1 kilo of clean lobster
Other Ingredients
:
10 artichoke hearts canned
150 grams. of canned mushrooms, drained and rinsed
1 glass palm drained and washed
1 whole drained asparagus glass and washed
1 cup (tea) black olives cut in half
½ cup (tea) chopped parsley
2 lemons cut into thin slices with peel
1 tablespoon (packed) cilantro or rosemary, fresh thyme (optional)
Sauce Vinaigrette:
1 cup (tea) of chopped parsley to the stem
1 cup (tea) of chopped tomatoes peeled seeded
½ cup (tea) chopped green onions white part only
½ cup red wine vinegar tea
½ cup (tea) cold water
1 cup (tea) of extra virgin olive oil
1 large onion, grated
3 drops of sweetener to break the acidity, or a pinch of sugar or honey
1 teaspoon (tsp) packed salt
½ pepper lady finger without seeds or chopped black pepper or hot sauce to taste.
Way of preparing
Wash the lobster, remove the green casing which is in the center of the crustacean body.
Before cooking, tie the legs and tail with cotton twine.
Cook until pink (like the shrimp).
Once cooked, open in half the length, remove the meat, chop into small pieces.
Cut the mushrooms into thin blades.
Cut the cabbage into slices. The asparagus is to put whole.
Mix the lobster with mushrooms parsley with chopped stem
Serve mode:
Place the artichoke hearts on a platter put up spiced lobster.
Garnish the sides with strips of asparagus, hearts of palm slices.
Garnish with lemon slices and put up purple olives cut in half.
The sauce vinaigrette, served separate gravy boat.
How to Prepare the Vinaigrette
Place in a bowl with the chopped parsley stems, chives, onion, tomato, vinegar, olive oil, salt and pepper to taste.
Breaking the acidity with sweetener or a pinch of sugar or honey
Note:
The lobster is served as first course.
Ingredients:
1 kilo of clean lobster
Other Ingredients
:
10 artichoke hearts canned
150 grams. of canned mushrooms, drained and rinsed
1 glass palm drained and washed
1 whole drained asparagus glass and washed
1 cup (tea) black olives cut in half
½ cup (tea) chopped parsley
2 lemons cut into thin slices with peel
1 tablespoon (packed) cilantro or rosemary, fresh thyme (optional)
Sauce Vinaigrette:
1 cup (tea) of chopped parsley to the stem
1 cup (tea) of chopped tomatoes peeled seeded
½ cup (tea) chopped green onions white part only
½ cup red wine vinegar tea
½ cup (tea) cold water
1 cup (tea) of extra virgin olive oil
1 large onion, grated
3 drops of sweetener to break the acidity, or a pinch of sugar or honey
1 teaspoon (tsp) packed salt
½ pepper lady finger without seeds or chopped black pepper or hot sauce to taste.
Way of preparing
Wash the lobster, remove the green casing which is in the center of the crustacean body.
Before cooking, tie the legs and tail with cotton twine.
Cook until pink (like the shrimp).
Once cooked, open in half the length, remove the meat, chop into small pieces.
Cut the mushrooms into thin blades.
Cut the cabbage into slices. The asparagus is to put whole.
Mix the lobster with mushrooms parsley with chopped stem
Serve mode:
Place the artichoke hearts on a platter put up spiced lobster.
Garnish the sides with strips of asparagus, hearts of palm slices.
Garnish with lemon slices and put up purple olives cut in half.
The sauce vinaigrette, served separate gravy boat.
How to Prepare the Vinaigrette
Place in a bowl with the chopped parsley stems, chives, onion, tomato, vinegar, olive oil, salt and pepper to taste.
Breaking the acidity with sweetener or a pinch of sugar or honey
Note:
The lobster is served as first course.
Entry plums - Carrot - Artichokes III Options
Entry plums - Carrot - Artichokes III Options
OR - Option:
1 kilo of black plums in syrup drained
Filling:
½ kilo of crushed fresh ricotta
50 grams. provolone cheese
50 grams. gorgonzola cheese
50 grams. or 100 grams. grated Parmesan cheese
2 tablespoons without whey cream, or necessary
Way of preparing:
Drain the plums, remove the stones, with the aid of a small kitchen scissors Book
Separately, in a bowl, crumble the ricotta with a fork, add the grated provolone, gorgonzola then crumpled the grated Parmesan and cream gradually to give consistency to roll
Make more balls than plums.
Fill plums, leaving appear half the filling
It is equal to the sweet Eye of Sogra
Celebratory serve on a tray in paper cups
To serve as an appetizer, place a large plate of glass not need to put in molds
Serve with cold beer
Option II:
Baby carrots Ricotta
Ingredients:
1/2 kilo of crushed fresh ricotta
250-300 grams. fine-grated carrots
salt, pepper or spicy paprika to taste
1 pinch of nutmeg (optional)
2 tablespoons (soup) box of cream or necessary.
Way of preparing:
Place in a bowl the ricotta mashed with a fork, gradually add the grated carrot slowly if you need to add the sour cream, to give point to roll.
Make very small 5cm and very thin baby carrots.
To use the stem parsley 3 cm, cut right up to stay bit stem, ie proportional. It serves to track birds, stuffed loin and other meats.
III - Option:
Artichokes funds
Ingredients:
24 artichoke hearts, canned or raw
2 cans of anchovies in oil
4 tablespoons of olive oil or corn oil
4 tomatoes cut into slices
pepper sauce to taste
Way of preparing:
If artichokes funds are raw, aferventar with water and a pinch of salt, until it begins to soften.
Wash and cut the tomatoes into thin slices
A refractory place alternate layers of artichoke hearts, anchovies, complete with sliced tomatoes sprinkled with oregano and pepper.
Drizzle with olive oil, cover with breadcrumbs and grated Parmesan cheese, equal parts
Bring to a preheated oven 180 C average, put 30 minutes
Serve hot artichoke input
Note:
If you want to serve cold Entry. replace the grated Parmesan cheese and the breadcrumbs put mayonnaise will.
OR - Option:
1 kilo of black plums in syrup drained
Filling:
½ kilo of crushed fresh ricotta
50 grams. provolone cheese
50 grams. gorgonzola cheese
50 grams. or 100 grams. grated Parmesan cheese
2 tablespoons without whey cream, or necessary
Way of preparing:
Drain the plums, remove the stones, with the aid of a small kitchen scissors Book
Separately, in a bowl, crumble the ricotta with a fork, add the grated provolone, gorgonzola then crumpled the grated Parmesan and cream gradually to give consistency to roll
Make more balls than plums.
Fill plums, leaving appear half the filling
It is equal to the sweet Eye of Sogra
Celebratory serve on a tray in paper cups
To serve as an appetizer, place a large plate of glass not need to put in molds
Serve with cold beer
Option II:
Baby carrots Ricotta
Ingredients:
1/2 kilo of crushed fresh ricotta
250-300 grams. fine-grated carrots
salt, pepper or spicy paprika to taste
1 pinch of nutmeg (optional)
2 tablespoons (soup) box of cream or necessary.
Way of preparing:
Place in a bowl the ricotta mashed with a fork, gradually add the grated carrot slowly if you need to add the sour cream, to give point to roll.
Make very small 5cm and very thin baby carrots.
To use the stem parsley 3 cm, cut right up to stay bit stem, ie proportional. It serves to track birds, stuffed loin and other meats.
III - Option:
Artichokes funds
Ingredients:
24 artichoke hearts, canned or raw
2 cans of anchovies in oil
4 tablespoons of olive oil or corn oil
4 tomatoes cut into slices
pepper sauce to taste
Way of preparing:
If artichokes funds are raw, aferventar with water and a pinch of salt, until it begins to soften.
Wash and cut the tomatoes into thin slices
A refractory place alternate layers of artichoke hearts, anchovies, complete with sliced tomatoes sprinkled with oregano and pepper.
Drizzle with olive oil, cover with breadcrumbs and grated Parmesan cheese, equal parts
Bring to a preheated oven 180 C average, put 30 minutes
Serve hot artichoke input
Note:
If you want to serve cold Entry. replace the grated Parmesan cheese and the breadcrumbs put mayonnaise will.
Beautiful and Tasty Dishes entry entry Melão- plum and avocado Olives IV Options
Beautiful and Tasty Dishes entry entry Melão- plum and avocado Olives IV Options
Option 1 - Melon and ham.
1 large melon cut into thick slices
300 grams of sliced cooked ham
Cut the melon in shell at various cut after peaking each piece into 8 small pieces, cut down without taking the place after merge
one for the other front to back, so that the ladder becomes intercalated
Serve in a shallow dish with two ham rolls without filling
II - Option Black plums
1 can of black plums in syrup, pitted
Filling:
250 grams of Minas cheese grated half cure
2 and hard boiled eggs, chopped and niggling or processed
4 tablespoons pepper raw red soup, chopped well niggling
4 tablespoons finely chopped parsley
2 tablespoons chopped capers or pickes
1 pinch of salt
2-4 tablespoons mayonnaise
1 tablespoon oregano
Other ingredients:
1 foot of very large lettuce
Mix all filling ingredients, wrap in aluminum foil
Make a tight roll and place in refrigerator for two hours
Then make much bigger balls than plums
Put the stuffing in place plum stone
Serve in a round stainless plate, and around lettuce leaves, washed and well dried, without seasoning.
III - Options
Stuffed Avocados
Ingredients:
2 ripe avocados average, however not soft
1 cup of spiced mayonnaise
8 large lettuce leaves
16 stuffed olives
16 capers
1 can of tuna, take the oil or
1 cup of tea salami cut into slices or ham
2 medium ripe tomatoes, cut into slices
1 large onion, cut into slices, seasoned with salt, oil and lemon
1 cup coarsely chopped walnuts
Other options:
Can exchange tuna by:
cooked shrimp, chicken, turkey, fish, roasted or ground pork leftovers.
Other Ingredients for each small plate:
4 tomatoes whole cherries without seasoning
4 orange segments peeled and seeded
4 small lettuce leaves and tender
4 stuffed black olives
4 whole capers
Way of preparing:
Cut the avocados into cubes, mix the mayonnaise salami, Book
Make individual, small plates lined with two lettuce leaves, place the avocado pieces put up already seasoned with mayonnaise and put up four large black olives, pitted, or stuffed with pickles, or with capers
some cherry tomatoes, round buds orange without the skins, s / seeds
Option IV:
Stuffed olives
1 cup green olives or black graúdas, pitted
Ingredients Filling of Olives:
1 can of anchovies or anchovies without salt
Pickles, carrot, cucumber, cauliflower, chopped into small pieces
unseasoned red peppers, pepperoni
Prepare the way of Olives:
Remove the stones from the olives with gin
Put in each olive chosen filling, i.e. an ingredient each.
If you can water with olive oil and sprinkle oregano
Option 1 - Melon and ham.
1 large melon cut into thick slices
300 grams of sliced cooked ham
Cut the melon in shell at various cut after peaking each piece into 8 small pieces, cut down without taking the place after merge
one for the other front to back, so that the ladder becomes intercalated
Serve in a shallow dish with two ham rolls without filling
II - Option Black plums
1 can of black plums in syrup, pitted
Filling:
250 grams of Minas cheese grated half cure
2 and hard boiled eggs, chopped and niggling or processed
4 tablespoons pepper raw red soup, chopped well niggling
4 tablespoons finely chopped parsley
2 tablespoons chopped capers or pickes
1 pinch of salt
2-4 tablespoons mayonnaise
1 tablespoon oregano
Other ingredients:
1 foot of very large lettuce
Mix all filling ingredients, wrap in aluminum foil
Make a tight roll and place in refrigerator for two hours
Then make much bigger balls than plums
Put the stuffing in place plum stone
Serve in a round stainless plate, and around lettuce leaves, washed and well dried, without seasoning.
III - Options
Stuffed Avocados
Ingredients:
2 ripe avocados average, however not soft
1 cup of spiced mayonnaise
8 large lettuce leaves
16 stuffed olives
16 capers
1 can of tuna, take the oil or
1 cup of tea salami cut into slices or ham
2 medium ripe tomatoes, cut into slices
1 large onion, cut into slices, seasoned with salt, oil and lemon
1 cup coarsely chopped walnuts
Other options:
Can exchange tuna by:
cooked shrimp, chicken, turkey, fish, roasted or ground pork leftovers.
Other Ingredients for each small plate:
4 tomatoes whole cherries without seasoning
4 orange segments peeled and seeded
4 small lettuce leaves and tender
4 stuffed black olives
4 whole capers
Way of preparing:
Cut the avocados into cubes, mix the mayonnaise salami, Book
Make individual, small plates lined with two lettuce leaves, place the avocado pieces put up already seasoned with mayonnaise and put up four large black olives, pitted, or stuffed with pickles, or with capers
some cherry tomatoes, round buds orange without the skins, s / seeds
Option IV:
Stuffed olives
1 cup green olives or black graúdas, pitted
Ingredients Filling of Olives:
1 can of anchovies or anchovies without salt
Pickles, carrot, cucumber, cauliflower, chopped into small pieces
unseasoned red peppers, pepperoni
Prepare the way of Olives:
Remove the stones from the olives with gin
Put in each olive chosen filling, i.e. an ingredient each.
If you can water with olive oil and sprinkle oregano
Jelly Red Chillies - Support for Poultry
Jelly Red Chillies - Support for Poultry
Ingredients:
10 red peppers average
1 onion chopped average
Syrup:
l and ½ cup white vinegar
5 tea cups granulated sugar in the blender or refined
l cup water tea
Income l kilogram
Way of preparing:
Wash the peppers, dry on a napkin, take the seeds and white ribs poking into six parts.
Peel the onion, wash well, chop into four pieces.
Blend the peppers with onion and some water.
Strain through a fine sieve.
* For this recipe, discard the broth chilli.
Use the broth to give color to the rice and soup.
Make a syrup in a tall pot; with sugar, water and vinegar, when it boils, lower the heat to not spill.
Leave the syrup on medium heat for 30 minutes.
Place the peppers in the strained syrup, only the residue remaining in the sieve, (discard the water that flowed chilli).
Leave on low heat for another 30 minutes, or until the jelly becomes consistent, stirring occasionally.
Durability:
A year in special glass preserved and sterile screw cap.
Can save in closed bottles in the refrigerator for 3 months.
Tips:
Place the pepper jelly over the smoked turkey or other poultry. or loin, tender, any roast.
Can serve jam separate peppers.
Ingredients:
10 red peppers average
1 onion chopped average
Syrup:
l and ½ cup white vinegar
5 tea cups granulated sugar in the blender or refined
l cup water tea
Income l kilogram
Way of preparing:
Wash the peppers, dry on a napkin, take the seeds and white ribs poking into six parts.
Peel the onion, wash well, chop into four pieces.
Blend the peppers with onion and some water.
Strain through a fine sieve.
* For this recipe, discard the broth chilli.
Use the broth to give color to the rice and soup.
Make a syrup in a tall pot; with sugar, water and vinegar, when it boils, lower the heat to not spill.
Leave the syrup on medium heat for 30 minutes.
Place the peppers in the strained syrup, only the residue remaining in the sieve, (discard the water that flowed chilli).
Leave on low heat for another 30 minutes, or until the jelly becomes consistent, stirring occasionally.
Durability:
A year in special glass preserved and sterile screw cap.
Can save in closed bottles in the refrigerator for 3 months.
Tips:
Place the pepper jelly over the smoked turkey or other poultry. or loin, tender, any roast.
Can serve jam separate peppers.
terça-feira, 1 de dezembro de 2015
Pickled fish + vegetables
Pickled fish + vegetables
Ingredients:
2 kilos of firm fish, shark or other fish without bones, painted, mullet and others to your liking cut into thin slices.
To fillet sardines (without spines) serves.
Other ingredients:
1 large celery cleaned, cut into thin strips 10 centimeters, give 2 deep plates.
8 small carrots 10 cm in length, cut into thin strips.
1 kilo of raw onions sliced give 3-4 deep plates.
2 large red bell peppers, seeded and without the bitter white ribs cut into thin strips.
2 green peppers without the skins, seeds and without white ribs. Cut into strips
2 yellow peppers seeded without the ribs, cut into thin strips.
2 tablespoons (soup) of capers
Taking so the skin chili:
* Only take the skin of green pepper *.
Thread each fruit (green peppers) in a fork, take fire turning until all black with burnt skin.
Then wrap with aluminum foil, let it cool.
Take the skin that burned (black), scrape with a knife, rinse well under running water
Then cut into very thin strips.
"NEVER PUT GARLIC IN FISH"
Sauce ingredients:
2 cups oil (250 ml) each
3 glasses of wine vinegar (250 ml) each
1 pepper (lady's finger) finely chopped without seeds.
Salt and pepper to taste, in moderation.
½ teaspoon (soup) shallow sugar or honey (optional).
½ tablespoon (coffee) of crushed bay, or 2 bay leaves
1 tablespoon (soup) or (tsp) grated fresh ginger
Other ingredients:
1 bowl of salsa and 1 saucer green chopped chives
Way of preparing:
Cooking with water, celery, carrot, in separate pans, go through the colander. To reserve.
Clean the peppers according to the information above, then cut into thin strips by length.
Wash the slices of fish dry with paper towels. Salt, do not put more seasoning. To reserve.
Tarnish the fish fillets with flour, that is, pass each one in flour, beating to take excess flour.
Fry the slices in the hot oil until golden, always in clean oil.
When the oil is dirty discard. (throw away).
Put clean oil back the remaining put the chips. To reserve.
In a large pan, add the onion with the oil clean and cold.
Saute onion until wilted, add the peppers leave the fire until it is "al dente" with the exception of green, which is almost ready.
Then add the vinegar and if you need to put a little water and sugar or honey.
Then add the carrots and boiled celery, grated ginger, pepper everything already with salt and capers.
Leave on heat for 5 'to 10'. When cold mount the dish.
So as to assemble the dish:
A refractory high and large, put on layers:
First layer: sauce with onion and vegetables, over this parsley and chives chopped.
Second layer the pieces of fish, over parsley and chives.
Third layer is equal to the first, and so on until all finish ingredients.
The last layer is enough sauce and over parsley and chives
Place on top of the refractory plastic wrap and set or cover.
If you want to serve can then
Store in the refrigerator. The pickled get better serve the next day.
You can store in the fridge until by no later than 3 days.
Always keep in the fridge .It is a cold plate
Ingredients:
2 kilos of firm fish, shark or other fish without bones, painted, mullet and others to your liking cut into thin slices.
To fillet sardines (without spines) serves.
Other ingredients:
1 large celery cleaned, cut into thin strips 10 centimeters, give 2 deep plates.
8 small carrots 10 cm in length, cut into thin strips.
1 kilo of raw onions sliced give 3-4 deep plates.
2 large red bell peppers, seeded and without the bitter white ribs cut into thin strips.
2 green peppers without the skins, seeds and without white ribs. Cut into strips
2 yellow peppers seeded without the ribs, cut into thin strips.
2 tablespoons (soup) of capers
Taking so the skin chili:
* Only take the skin of green pepper *.
Thread each fruit (green peppers) in a fork, take fire turning until all black with burnt skin.
Then wrap with aluminum foil, let it cool.
Take the skin that burned (black), scrape with a knife, rinse well under running water
Then cut into very thin strips.
"NEVER PUT GARLIC IN FISH"
Sauce ingredients:
2 cups oil (250 ml) each
3 glasses of wine vinegar (250 ml) each
1 pepper (lady's finger) finely chopped without seeds.
Salt and pepper to taste, in moderation.
½ teaspoon (soup) shallow sugar or honey (optional).
½ tablespoon (coffee) of crushed bay, or 2 bay leaves
1 tablespoon (soup) or (tsp) grated fresh ginger
Other ingredients:
1 bowl of salsa and 1 saucer green chopped chives
Way of preparing:
Cooking with water, celery, carrot, in separate pans, go through the colander. To reserve.
Clean the peppers according to the information above, then cut into thin strips by length.
Wash the slices of fish dry with paper towels. Salt, do not put more seasoning. To reserve.
Tarnish the fish fillets with flour, that is, pass each one in flour, beating to take excess flour.
Fry the slices in the hot oil until golden, always in clean oil.
When the oil is dirty discard. (throw away).
Put clean oil back the remaining put the chips. To reserve.
In a large pan, add the onion with the oil clean and cold.
Saute onion until wilted, add the peppers leave the fire until it is "al dente" with the exception of green, which is almost ready.
Then add the vinegar and if you need to put a little water and sugar or honey.
Then add the carrots and boiled celery, grated ginger, pepper everything already with salt and capers.
Leave on heat for 5 'to 10'. When cold mount the dish.
So as to assemble the dish:
A refractory high and large, put on layers:
First layer: sauce with onion and vegetables, over this parsley and chives chopped.
Second layer the pieces of fish, over parsley and chives.
Third layer is equal to the first, and so on until all finish ingredients.
The last layer is enough sauce and over parsley and chives
Place on top of the refractory plastic wrap and set or cover.
If you want to serve can then
Store in the refrigerator. The pickled get better serve the next day.
You can store in the fridge until by no later than 3 days.
Always keep in the fridge .It is a cold plate
segunda-feira, 30 de novembro de 2015
Tip -Cardápio For Christmas 2015
Tip -Cardápio For Christmas 2015
1.Peru stuffed with nuts, raisins, apples, apricots, farofa
wafer, onion, celery, grated Parmesan cheese, garnish
caramel brown.
2. Roast duck with orange juice, jam trim
peaches, pineapple, cherries in syrup.
3. Chester breast stuffed with apricot, pistachio unsalted
cooked with jabuticaba juice.
4. Chicken in pieces or chicken breast with sauce tama-
Rindos.
5. Sweet bread shape (round shape with cone in the center)
stuffed with whole blackberries and watered with the same
mo juice.
6. roast pheasant with cooked vegetables, artichokes fund
or palm, big black olives, green beans, cabbage gross
xelas preserved, and pea puree.
7. smoked chester breast served with grapes and crumbly glaçadas
sweet fresh or dried fruit.
8. Chicken D'Angola roasted manioc flour with salt.
9. Chicken D'Angola into pieces with coconut milk or cream
treat.
10.Perdiz roast with applesauce and vegetable salad.
11.Bolo fruit of dry Nonna, walnuts, almonds,
hazelnuts, raisins, apricots, prunes, candied fruit.
12.Pastelzinho ricotta with nuts.
13.Biscoito with pates beet or carrot.
14.Sopa fruit, apple, pear, plum, peach, grape, spices
mango, guava, banana, pineapple RS.
15.Canja chicken breast with carrots, potatoes, rice, celery,
parsley, mint, onion.
16.Coelho to pieces with white sauce and mushrooms.
17.Codornas soaked with red sauce.
18.Árvore nut mass Christmas.
19.Panetone sweet stuffed with ice cream.
20.Ganso Stuffed with salty crumbly.
21.Sopa English (pavé) with vanilla cream, gelatin, strawberry in
jam whipped cream, egg wires, nuts, raisins etc.
22.Mousse sleeve decorated with kiwi, cherry, black plum.
23.Mousse chocolate with chocolate chips and cherries.
24.Salpicão of vegetables and fruit with chicken, potato etc.
25.Lagosta filled with white sauce.
26.Lulas stuffed with shrimp and mushrooms.
27.Pintado with roasted almond slivers.
28.Rãs will doré with cooked vegetables, lettuce, watercress.
29.Strogonoff of file mignon with mushrooms, sour cream.
30.Frutas tropical in balls served in bowls with currants.
31.Torta rotten pasta with chicken, cabbage, peas, carrots.
32.Torta strawberry or apple with cream.
33.Fundos artichokes cooked with carrots and olives, strips
melon.
34.Medalhões of veal with Madeira sauce.
35.Crepes with jelly and orange sauce.
36.Galantine chicken (gelatin).
37.Pato into pieces of trim of cooked vegetables, aspar-
go, carrots, potatoes, etc.
38.Maçãs stuffed with raw applesauce or mashed casta-
nha.
39.Torta cream with prunes with nuts.
40.Tortinhas candies or mini Christmas bread with fruit.
1.Peru stuffed with nuts, raisins, apples, apricots, farofa
wafer, onion, celery, grated Parmesan cheese, garnish
caramel brown.
2. Roast duck with orange juice, jam trim
peaches, pineapple, cherries in syrup.
3. Chester breast stuffed with apricot, pistachio unsalted
cooked with jabuticaba juice.
4. Chicken in pieces or chicken breast with sauce tama-
Rindos.
5. Sweet bread shape (round shape with cone in the center)
stuffed with whole blackberries and watered with the same
mo juice.
6. roast pheasant with cooked vegetables, artichokes fund
or palm, big black olives, green beans, cabbage gross
xelas preserved, and pea puree.
7. smoked chester breast served with grapes and crumbly glaçadas
sweet fresh or dried fruit.
8. Chicken D'Angola roasted manioc flour with salt.
9. Chicken D'Angola into pieces with coconut milk or cream
treat.
10.Perdiz roast with applesauce and vegetable salad.
11.Bolo fruit of dry Nonna, walnuts, almonds,
hazelnuts, raisins, apricots, prunes, candied fruit.
12.Pastelzinho ricotta with nuts.
13.Biscoito with pates beet or carrot.
14.Sopa fruit, apple, pear, plum, peach, grape, spices
mango, guava, banana, pineapple RS.
15.Canja chicken breast with carrots, potatoes, rice, celery,
parsley, mint, onion.
16.Coelho to pieces with white sauce and mushrooms.
17.Codornas soaked with red sauce.
18.Árvore nut mass Christmas.
19.Panetone sweet stuffed with ice cream.
20.Ganso Stuffed with salty crumbly.
21.Sopa English (pavé) with vanilla cream, gelatin, strawberry in
jam whipped cream, egg wires, nuts, raisins etc.
22.Mousse sleeve decorated with kiwi, cherry, black plum.
23.Mousse chocolate with chocolate chips and cherries.
24.Salpicão of vegetables and fruit with chicken, potato etc.
25.Lagosta filled with white sauce.
26.Lulas stuffed with shrimp and mushrooms.
27.Pintado with roasted almond slivers.
28.Rãs will doré with cooked vegetables, lettuce, watercress.
29.Strogonoff of file mignon with mushrooms, sour cream.
30.Frutas tropical in balls served in bowls with currants.
31.Torta rotten pasta with chicken, cabbage, peas, carrots.
32.Torta strawberry or apple with cream.
33.Fundos artichokes cooked with carrots and olives, strips
melon.
34.Medalhões of veal with Madeira sauce.
35.Crepes with jelly and orange sauce.
36.Galantine chicken (gelatin).
37.Pato into pieces of trim of cooked vegetables, aspar-
go, carrots, potatoes, etc.
38.Maçãs stuffed with raw applesauce or mashed casta-
nha.
39.Torta cream with prunes with nuts.
40.Tortinhas candies or mini Christmas bread with fruit.
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