Stuffed peppers with ground beef + rice + Foto

Stuffed peppers with ground beef + rice

ingredients:
6 fatty red peppers or medium amartelo seedless, no salt
2 bouillon broth, or
1 liter of homemade tomato sauce, cook the peppers
Filling:
2 cups (tea) of ground meat (duck) or meat of your choice, raw
1 cup (tea) of uncooked rice washed
1 cup (tea) of grated onion, washed and squeezed
1 cup (tea) of salsa with chopped stem and
½ cup green onions thinly sliced
1 cup (tea) chopped green olives, or to taste
1 garlic pore, only white part, cut into slices (optional)
braised with a drop of oil until wilted, let it cool

Spices:
1 tablespoon (dessert) salt
1 teaspoon (tsp) grated ginger
¼ teaspoon (coffee) of ground bay (optional)
1 pinch of cinnamon (optional)
1 pinch of nutmeg (optional)
½ pepper finger chopped girl, or
1 tablespoon (soup) pepper sauce
(Removing the cinnamon and nutmeg) can substitute 1 tablespoon (coffee) Worcestershire sauce
 Way of preparing:

In a large bowl place the ground beef, rice washed without water, raw onion, braised leeks, raw parsley, ginger, and spices, mix well, let stand for 30 'minutes in the refrigerator.
Wash the peppers, remove the stems, seeds, dry well, cut a thin cover. To reserve.
Put the stuffing in peppers "no" to the edge, a little more than half.
Place a small piece of bread to hold the filling, then the cap chili, secure with toothpick.
Remember that rice grows twice.
In a large saucepan put the broth already dissolved, or unsalted tomato sauce with two broth.
Arrange the peppers one beside the other, without reassembling, so that the dressing covers two (2) fingers above them.
Lead to high boil, lower the heat to leave cooking for 20 'minutes or until the peppers are cooked, that is, they are higher (fat) with little sauce.
Serve with ricotta cheese (homemade) see recipe on my blog.

Accompany Mixed Salad or Curd:
Mixed salad:
4 peeled potatoes, diced, cooked,
2 carrots, peeled, cut into pieces, cooked
300 grams. cooked beans cut into small pieces
4 boiled eggs cut in half or into 4 equal parts, or can be cut slices.
1 glass ½ kilo of palm or mushroom drained, washed and chopped into thin slices, or to taste.
15 black olives pitted.
You can also follow the chicory salad., Or endive chopped thin.

chicory salad or endive cut very thin with cherry tomatoes.

Cigar cabbage leaves or grape leaves

Cigar cabbage leaves or grape leaves
ingredients:
1 fresh white cabbage, very large and heavy, or
15 grape leaves.
1 cup (tea) of beef (ground duckling), or the flesh of your preference, tighten the cup
½ cup (tea) of rice and washed dry with no water.
2 bouillon tablets,
l / 2 liter of homemade tomato sauce or processed sauce
If using industrialized sauce diluted with 3 cans of cold water, bring to fire until reduced by more than half.

Spices:
1 onion large grated
2 garlic cloves without mincemeat crumb
1 pinch of nutmeg or cumin (optional)
1 pinch of ground bay.
1 teaspoon (tsp) or (soup) of grated ginger
½ or whole pepper finger girl without seeds, chopped
2 tablespoons (soup) of chopped fresh mint.
½ teaspoon (soup) of salt.
1 cup of parsley tea with the stems finely chopped
½ cup green onions cut into rodelinhas

Way of preparing:
Wash the cabbage, remove the leaves carefully, cutting with a knife. Cut a little thick stalk.
Place in a large cauldron, the cabbage leaves for cooking, that is, only to wither. To reserve.
Season the meat with salt, let rest for 30 'minutes in the refrigerator.
Then stir in the rice washed and well dried without water.
If you need to dry the cabbage leaves into a clean cloth napkin.
In a bowl add the meat, rice, onion, garlic, the gardener, the ginger pepper, ground bay leaf, pinch of nutmeg and chopped parsley.
Stuff the cabbage leaves not too tight.
Do not forget that rice grows twice.
Fold the side and then roll like a small package.
Place in a large pan the rolls, one from the other side, over sauce cold tomato or broth already dissolved.
Approximately ½ liter of sauce, or to cover the rolls.
Cooking mode:
Leave over high heat until boiling. Cover the pan, lower the heat, leave cooking for 30 'to 40' minutes, or until doubled in size.
If you need complete with hot water to finish cooking.
single dish - only serve with salad. Watercress, cherry tomatoes,
or endive with finely chopped cherry tomatoes and grated raw carrot.
May accompany cheese or dried curds and balls of fresh fruit, pineapple, mango, apple, papaya, and others.

Gnocchi -Simpatia the Gnocchi Gnocchi + Simple

Gnocchi -Simpatia the Gnocchi Gnocchi + Simple

Every day 29 of each month is the day of eating gnocchi luck.
ingredients:

SYMPATHY OF Gnocchi:

Sympathy - "29th of each month," put down your plate a note (money), ask for a free, do not tell anyone what you asked.
Save that money until the 29th of next month in the bag or pocket without commenting to anyone.
Then take the money (note) in the church of his devotion, thanking, even if not received grace.
If you have faith your grace is already on the way.


Gnocchi Simple:

1 kilo of potatoes Asterix (pink) with boiled bark steamed, or cook in the microwave in plastic bag see previous recipe

Other Ingredients:

4 tablespoons flour, or necessary, to give the winding point
1 teaspoon (tsp) salt
1 tablespoon (soup) butter or margarine
2 large eggs
50 grams. grated Parmesan cheese

Prepare the dough mode:
Wash the potatoes unpeeled to take all the land, cut slightly in half to mark the circumference to facilitate the removal of the skin
Cook the potatoes steamed to stay without much water, or very small potatoes that are drier or own pink potato gnocchi.
You can use the aluminum rice colander to cook the potatoes.
If you want to cook the potatoes in the microwave see on my blog how to cook.
After the boiled potatoes, remove the peel while warm by pulling the skin on the sides, pass the potato masher or processor, or knead with a fork.
If you can pass quickly, each baked potato in running water to cool slightly.
Place in a bowl the squeezed potatoes, add butter, salt, eggs, one at a time, the grated cheese and lastly the flour gradually and slowly, mix well, to give point to curl.
Make long, thin rolls, the thickness of a finger.
Cut the gnocchi 1 cm, and sprinkle lightly with flour.
Place a pot on fire with 5 liters of cold water, and a spoon (soup) of oil.
When boiling go pouring gnocchi gradually and slowly, lower the heat.

When rise are cooked, leave, leave more 2 'minutes, remove with a slotted spoon and see if it is already in the right spot.
If you can do a test with 3 to 5 gnocchi to see the right spot.
If you get soft add more grated cheese and flour equal parts.
"If you put too much flour the gnocchi is hard."
If you get hard add a yolk or milk or cream or more potato., To achieve the desired point.
Once he tested the mass and it worked.
Do the same procedure.
To recapitulate:

When the gnocchi are cooked they climb comes up, cook for more 2'minutos.
Once cooked remove the gnocchi with a slotted spoon and pass to the colander to drain all the water.
If you do not have the right pot for cooking pasta (espagueteira), do as the previous mode.
Then pass the gnocchi to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
To serve:
Serve hot accompanied by meat or baked chicken.
follows:
green salad, watercress with thinly sliced ​​red bell pepper, yellow and purple, or various vegetables.
See in my blog sauce to suck.

NHOQUE - Simpatia do Nhoque + Nhoque Simples

             NHOQUE -Simpatia do Nhoque  + Nhoque Simples

Todos os dias 29 de cada mês é o dia de comer nhoque da sorte.

Ingredientes:

SIMPATIA DO NHOQUE:

Simpatia -  “Dia 29 de cada mês”, colocar embaixo do seu  prato uma nota (dinheiro) , pedir uma graça, não conte para ninguém o que você pediu.
Guardar esse dinheiro  até o dia 29  do próximo mês, dentro da bolsa,  ou bolso sem comentar com ninguém.
Depois  levar  o dinheiro (nota)  na igreja de sua devoção,  agradecendo , mesmo que ainda não recebeu a graça.
Se você tiver fé a sua graça já está a caminho.

Nhoque Simples :

1 quilo de batatas  Asterix (rosa)  com casca cozidas no vapor, ou cozinhe no micro ondas dentro de saco plástico veja receita anterior 

Outros Ingredientes:

4 colheres de farinha de trigo, ou o necessário, até dar o ponto de enrolar

1 colher de (chá) de sal

1 colher de (sopa)  manteiga ou margarina

2 ovos grandes

50 grs. de  queijo parmesão ralado

Modo de Preparar a Massa:

Lavar bem as batatas com casca para tirar toda a terra, corte levemente na metade para marcar pela circunferência, para facilitar a retirada da pele

Cozinhar  as batatas  no vapor para ficar sem muita água, ou batata bem pequenas que são mais secas ou batata rosa própria para nhoque.

Pode usar o escorredor de arroz de alumínio, para cozinhar a batata.
Se quiser cozinhe as batatas  no micro ondas veja no meu blog o modo de cozinhar.
Depois das batatas cozidas, tire a casca enquanto estiver morna puxando a pele  pelos lados,  passe pelo espremedor de batatas ou no processador, ou amassar com garfo.

Se quiser pode passar rapidamente,  cada  batata cozida na  água corrente  para esfriar um pouco.

Coloque  numa tigela, as batatas espremidas, junte  a manteiga,  o sal, os ovos, um de cada vez, o queijo ralado e por último a farinha de trigo aos poucos e devagar, misture bem, até dar ponto de enrolar.

Faça rolinhos compridos  e fino, na espessura de um dedo.

Corte os nhoques de 1 centímetro, e polvilhe levemente  com farinha de trigo.

Coloque um caldeirão no fogo com 5 litros de água fria, e uma colher de (sopa) de óleo.
Quando levantar fervura  vá despejando  os nhoques aos poucos e devagar, abaixe o fogo.

Quando subirem estão cozidos, deixar, deixar mais 2’ minutos, retire com uma escumadeira e  veja se já está no ponto certo.

Se quiser pode fazer um  teste  com 3 a 5 nhoques, para ver o ponto certo.

Se ficar mole acrescente mais queijo ralado e farinha de trigo partes iguais.
“Se colocar muita farinha o nhoque fica duro”.
Se ficar duro junte uma gema ou leite ou creme de leite ou mais batata., até conseguir o ponto desejado.

Depois que testou a massa e deu certo.
Faça o mesmo procedimento anterior.
Recapitulando: 

Quando os nhoques estiverem  cozidos eles sobem vem  a tona, deixar cozinhar por mais 2’minutos. 

Depois de cozidos retire os nhoques com uma escumadeira  e passe para o escorredor de macarrão, para escorrer toda a água.
Se você não tiver a panela certa para cozinhar massa  (espagueteira) , faça como o modo anterior.

A seguir passe os nhoques para uma travessa,  cubra com molho de  tomate com carne, polvilhar queijo ralado por cima.

Para Servir:

Sirva bem quente  acompanhado de carne  ou frango assados. 
Acompanha :
Salada verde, de  agrião com rodelas finas de pimentão vermelho, amarelo e roxo, ou verduras variadas.
Veja no meu blog molho ao sugo.

Gnocchi potato or other vegetable II Options VI Fillings

Gnocchi potato or other vegetable II Options VI Fillings


 I Option:

ingredients:

1 kilo of potatoes asterix (pink) or fine steamed and squeezed
You can cook in the microwave. see below

Other Ingredients:

4 tablespoons (soup) of wheat flour, or necessary
2 tablespoons (soup) of cornstarch or flour
2 tablespoons (soup) of margarine
1 cup (tea) warm milk (optional)
1 cup (tea) or grated cheese saucer
1 small egg (optional)
Do not put too much flour that hardens the dough.
Filling:

250 g. sliced ​​or grated cheese on thick musarela drain
250 g. sliced ​​or minced ham

Prepare the gnocchi mode:

Place in a bowl the cooked and pressed potatoes, add butter, grated cheese, egg.
After flour, cornstarch (cornflour) and all the milk gradually and slowly, until to the point of rolling.

With the mass of gnocchi above, make the ball size balls the size of a small egg.
Open the dough in the palm hands put the filling of your choice, close bolear.

In a large rectangular terrine, put in deep enough tomato sauce over the stuffed gnocchi.
Which can be ball or other format, provided they do not run away from size up.
Other fillings:

1.Frango braised + curd over
2.Carne ground braised with grated cheese
3.Carne ground with vegetables carrots, peas, green beans onions, tomatoes etc.
4.Bacalhau shredded with mushrooms and cheese
5.Ricota with spinach and cream
6.Um small square plate of cheese or mozzarella with ham
Way of preparing:

Grease with butter a rectangular terrine 20 X 25 cm, with butter, lightly sprinkle flour or place a layer of tomato sauce.
The best option is to put a thick layer of tomato sauce.

II - Option:

Gnocchi pan:

Extend half of the dough in the pan, with one or two ladles of tomato sauce.
Distribute over ham and musarela sliced ​​or grated in the large drain (it can be processed) or other filling of your liking.
For the filling up the other half of the dough.
And a shell over tomato sauce, butter or brush
Before serving sprinkle grated Parmesan cheese


Place over the other half of the dough, smooth well, brush with butter.

Bring to medium oven to bake 180 ° C for 20'ou 25'minutos or even blush.

Note:

You can swap the potatoes for cassava, cassava, yams, sweet potatoes, ripe pumpkin, chickpeas, among others.
To cook the potatoes in the microwave:
Place 4 medium potatoes in a transparent plastic bag, tie the mouth knotting, stick in four different places not far below.
High Power 6 'to 8' minutes.

Simple Gnocchi - Nhocão Stuffed -II options.

Simple Gnocchi - Nhocão Stuffed -II options.

I - Option:
ingredients:

Gnocchi Simple:
1 kilo of potatoes with boiled bark steamed, or cook in the microwave in plastic bag see previous recipe

Other Ingredients:

4 tablespoons flour, or necessary, to give the winding point
1 teaspoon (tsp) salt
1 tablespoon (soup) butter or margarine
2 large eggs
50 grams. grated Parmesan cheese

Prepare the dough mode:

Wash the potatoes unpeeled to take all the land, cut slightly in half to mark the circumference to facilitate the removal of the skin
Cook the potatoes steamed to stay without much water, or very small potatoes that are drier or own pink potato gnocchi.
You can use the aluminum rice colander to cook the potatoes.
If you want to cook the potatoes in the microwave see on my blog cooking mode
After the boiled potatoes, remove the peel while warm by pulling the skin on the sides, pass the potato masher or processor, or knead with a fork.
If you can pass quickly, each baked potato in running water to cool slightly.
Place in a bowl the squeezed potatoes, add butter, salt, eggs, one at a time, the grated cheese and lastly the flour gradually and slowly, mix well, to give point to curl.
Make long, thin rolls, the thickness of a finger.
Cut the gnocchi 1 cm, and sprinkle lightly with flour.
Place a pot on fire with 5 liters of cold water, and a spoon (soup) of oil.
When boiling go pouring gnocchi gradually and slowly, lower the heat.

When rise are cooked, leave, leave more 2 'minutes, remove with a slotted spoon and see if it is already in the right spot.
If you can do a test with 3 to 5 gnocchi to see the right spot.
If you get soft add more grated cheese and flour equal parts.
"If you put too much flour the gnocchi is hard."
If you get hard add a yolk or milk or cream or more potato., To achieve the desired point.
Once he tested the mass and it worked.
Do the same procedure.
To recapitulate:

When the gnocchi are cooked they climb comes up, cook for more 2'minutos.
Once cooked remove the gnocchi with a slotted spoon and pass to the colander to drain all the water.
If you do not have the right pot for cooking pasta (espagueteira), do as the previous mode.
Then pass the gnocchi to a platter, cover with tomato sauce with meat, sprinkle grated cheese on top.
To serve:
Serve hot accompanied by meat or baked chicken.
follows:
green salad, watercress with thinly sliced ​​red bell pepper, yellow and purple, or various vegetables.

Way of preparing:
With the same mass as simple gnocchi can do nhocão, stretching the dough very thin (one centimeter) in a floured clean napkin, put the filling and roll up like jelly roll, tie the ends with thick cotton string. See below the filling.
Cooking mode the Nhocão:
Place a large pot on the fire with water when boiling, put the nhocão carefully skirting the pan, let cook for 20'a 30'minutos.
If you can make two (2) lower.
Once cooked remove from the heat, carefully holding with thick gloves or dishcloth, moves to a cutting board, remove the napkin and go to a china plate or stainless steel.
Cover with enough tomato sauce with hot meat, sprinkle over grated Parmesan cheese, the thick drain.

Bake for 10'a 15'minutos, or until warm well, ie if necessary.
Serve hot.
Filling:
300 grams. mozzarella sliced
300 grams. of finely sliced ​​ham or
ground beef braised with spices or ground beef with various vegetables or braised chicken, among others.
You can put stuffing to taste without sauce, which will drain the wings.
Tomato sauce with meat:

500 g. of ground beef
500 g. grated onion or to taste
1 liter of homemade tomato sauce, or
1 industrialized sauce can with
3 cans of cold water
4 tablespoons (soup) of corn oil
2 tablespoons (soup) of processed onion cream soup, or broth.
1 tablespoon (soup) of oregano add after the ready sauce
1 teaspoon (tsp) salt, adding onion soup exclude salt
2 bouillon tablets (optional)
1 piece of cinnamon stick, put only 5 'minutes before finishing the sauce, then discard



Mode Prepare the sauce:
In a large pan fry the meat with oil, then add the onion and let it wither.
Add the broth and tomato sauce and other ingredients and finally the salt.
If you need to place one or more glass of water and simmer until a thick sauce and well cooked meat.
Before serving sprinkle enough salsa with chopped stem.

Bake for 10'a 15'minutos, or until warm well, ie if necessary.
Serve hot.

Gnocchi Bean Spout With Sauce to Sugo

Gnocchi Bean Spout With Sauce to Sugo

ingredients:
1 cup cooked chickpeas
1 medium potato cooked
wheat flour ½ or slightly less or
gluten-free flour necessary to give league
2 tablespoons (soup) generous grated cheese or necessary
2 tablespoons (soup) shallow butter does not serve margarine
1 tablespoon (soup) of corn oil
1 teaspoon (tsp) full of salt
1 egg

Way of preparing:
Place the sauce with chickpeas eve of water, for 12 hours, drain, rinse under running water pour water again.
Another option is to put the chickpeas in pressure cooker with water boil, lower pin count 3 'minutes, turn off the heat, let rest for an hour without opening the pot.
After cooking the chickpeas with water in a pressure cooker for about 20 '30' minutes or 1 hour in ordinary pot.
Once cooked remove the skins is (optional).
Removing the skin it gets better.
Cook the potatoes, peel.
Hitting the chickpeas with potato processor or knead with a fork, then pass through a sieve.
Chef's Secret:
Place in a bowl the chickpeas with the processed potatoes, add butter and oil, take the refrigerator for one (1) hour.
Then remove the bowl from the refrigerator and add the egg, grated cheese, salt, and flour gradually to give the point of curl.
Do not put too much flour, as well as the revenue that is hard, if you need to put more grated cheese.
Mode Prepare the Gnocchi:
Lightly sprinkle wheat flour in a table, make the rolls of two (2) centimeters in diameter by 1 cm long.
Place a pot with enough water on fire with a pinch of salt and oil wire, so boil, pour some gnocchi at most ten (10) at a time, so climb count plus one (1) minute, remove with the skimmer, go to a bowl pour cold water to stop cooking, switch to a separate tray and well over a strand of corn oil.
Do this until finish all the gnocchi.
Serve with tomato sauce.
Sugo sauce to domesticated
ingredients:
1 or 2 kg of tomatoes peeled and chopped without seeds or
1 can of peeled tomatoes sauce or the traditional concentrate diluted with 3 water can, or more if necessary, boil to reduce by more than half.
½ kilo or even a kilo of onion
1 bay leaf, or ¼ teaspoon (coffee) powder bay
1 tablespoon (soup) dried oregano or 1 fresh branch
1 or 2 tablespoons (soup) of "Onion Soup" Industrialized or
2 bouillon tablets (optional).
1 tablespoon (soup) of sugar or medium carrot peeled cooked in sauce (serves to take the acidity) or
1 teaspoon (tsp) of sodium bicarbonate (see below)
1 tablespoon (soup) tomato paste (optional)
1 piece of cinnamon stick, aids in digestion (optional)
2 to 3 ginger slices (optional), remove it before serving.
"Ginger serves to strengthen the lungs."
Mode Prepare the sauce to Sugo:
In a large saucepan put the oil with the onion, leave the fire until wilted, add the tomatoes and simmer until they come apart.
Add the ginger broth or onion soup carrot or sugar, leave the fire for 20 to 30 'minutes.
When missing 5 'minutes to turn off the fire place and cinnamon stick before removing from heat add the oregano.
If you can put on top basil leaves


Note:
To take the acidity can use 1 teaspoon (tsp) baking soda, while cooking.
Care can not put baking soda in the pressure cooker that much foam and clog the valve cover and can explode.
I do not like putting bicarbonate leaves a little taste of it.

Notice:
Every day 29 of each month is a day of eating gnocchi luck, wait other income.