Pão Rústico do Meu Cunhado Leonardo A.Riva

Pão  Rústico do Meu Cunhado Leonardo A.Riva

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

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

Pork Chop with Vinaigrette Sauce

Pork Chop with Vinaigrette Sauce

Ingredients

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

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

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

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

Meatballs - and Quibebe For Beginners

Meatballs - and Quibebe For Beginners

Meatballs I and II Options

Ingredients:


1 kg of beef, raw duck, ground

Seasonings:

1 cup of grated or finely chopped onion
1 cup chopped parsley
1 cup chopped green olives
1 teaspoon fresh grated ginger
1 pinch of nutmeg
1 pinch of pepper or pepper sauce
2% of the meat's weight of salt or 1 teaspoon full of salt

Other Ingredients;

1 or 2 wet streaked bread in the water and squeezed
2 whole eggs
2 tablespoons of flour, or what is needed, until
give alloy or thick oats.
2 tablespoons oil,
1 tablespoon (dessert) of chemical baking powder
Method of Preparing the Feedlots:
½ cup chopped green olives (optional)
½ cup of grated cheese (optional)

Filling: I

1 cube of cheese plate

Filling: II

1 box of catupiry cheese, cut into cubes

Side dish:

STEAMED PUMPKIN

Ingredients :

1 pound ripe pumpkin, cut into small pieces

Other Ingredients

1 large grated onion
1 tablespoon beef broth
2 tablespoons corn oil
1 teaspoon of salt,
1 tablespoon pepper sauce
1 cup (tea) chopped parsley put after the ready dish

Way of preparing:

Cut the pieces of pumpkin, remove the peel, wash well dry with paper towels.

In a large saucepan, fry the onion in the oil until wilted, add the pieces of the pumpkin, salt or the broth, gradually add water until the pumpkin is cooked.

After the ready dish turn off the heat and add the chopped parsley

Method of Preparing the Feedlots:
You can make the meatballs the meat dumpling with or without stuffing.

Put the ground meat in a bowl, add the stale, wet and squeezed bread, onion, parsley and chopped olives, nutmeg, ginger, salt, pepper, grated cheese, eggs and flour to few.

Make the fry fritters in hot oil.

Dry with paper towel

If you want you can fry lightly, then cook the dumplings in a liter of thin tomato sauce.

Meat dumplings without stuffing, with tomato sauce serve to place
over the pasta.

II Option:

With the same dough can make flattened steaks equal to burger, fry just like the meat dumplings.

You can stuff it with 1 double slice of mozzarella or
mozzarella 1 slice ham together.
If you like you can serve with tomato sauce

Breadcrumbs:

"Thread flour is made with toasted bread and
in the blender or processor

Fusilli with Vegan Sauce II Options

Fusilli with Vegan Sauce II Options

Ingredients:
500 grs of short fusilli pasta (screw)
500 r of whole preserved mushrooms, drained and washed to remove the coloring additives and preservatives
2 heads of broccoli ninja or two dishes bottoms of very small bouquets
10 garlic cloves very large rolled (if it is old remove the crumb)
4 tablespoons extra virgin olive oil
1 or 2 tablespoons canned capers drained
1 teaspoon of salt or what is needed
II Option:
The same ingredients previous to the fried prawns
4 large prawns with fried shells
Place the fried prawns on top of the plate before serving
Another option:

You can exchange the prawns for tuna or sardines in canned drained.

Way of preparing:
Wash broccoli heads and separate into very small vessels.
Place the bouquets in a colorless plastic bag and add 6 tablespoons of cold water.
Close the bag, drill into several lugs with a fork to get air out.
Take to the microwave for 6 minutes. let cool
In a large saucepan sauté the garlic with olive oil and the broccoli vessels
Add the drained, washed, preserved mushrooms.
If you want you can chop the mushrooms in slices
Cook the pasta "al dente" with plenty of water, drain and add the vegan sauce
Serve with tomato salad or to taste.
Brazilian fruit dessert to choose

Delicious mousse of Jabuticaba

Delicious mousse of Jabuticaba
Yields II portions

Ingredients
800 ml of fresh jabuticaba juice whipped in the strained blender (do not cook)
200 grs of whole fresh jabuticaba for decoration.
1 can of condensed milk
2 boxes of sour cream
1 cup whole milk powder
2 teaspoons of unflavored gelatin or (2 tablespoons), moistened with 10 tablespoons of cold water
Then dissolve in the microwave for 30 seconds twice.
How to Prepare the Mousse:
Wash one pound of jabuticaba, beat in the blender with cold water.
Put half the juice in the blender add the condensed milk the sour cream and the milk powder
Beat until blended
Pass the blender mixture into a bowl and add the rest of the jabuticaba juice, mix well.
Dissolve the gelatin in the microwave and pour hot in the bowl mixture.
Put in corrugated form of tuperware.
Bring to ice for 4 to 6 hours, or until firm.
Unmount and decorate with jabuticaba
Notice:
The mousse is flavored with jabuticaba, however, the color is kissed by the other ingredients added in the dough.

Rabada Magra - With Potatoes and Others

Rabada Magra - With Potatoes and Others

Ingredients:
1 or 2 cow tails cut into pieces by joints, choose only large pieces
Water needed to cover
1 tablespoon salt
Cook in the pressure cooker for 40 minutes, allow to cool to open the pan.
Put everything in a bowl take the refrigerator until the next day
Then remove all the fat on top, (discard) take the pan to the fire until melting, coar. Reserve
Spices:
1 teaspoon full of salt,
1 teaspoon grated ginger
2 bay leaves, or a dash of bay leaf powder.
1 pinch of nutmeg
1 teaspoon of spicy paprika or chili sauce can substitute for ½ fingered pepper of seeded young lady finger
1 pinch of cinnamon powder or 1 piece of cinnamon stick. (optional)
1 tablespoon full of oregano, put only after ready dish (optional)
1 tablespoon sugar
1 cup (tea) chopped parsley, put before serving the dish
Other Ingredients:
1 kg of tomatoes without skins without seeds, or ½ liter of sauce ready, or industrialized with 3 glasses of water.
1 pound or ½ pound chopped onion
3 celery stalks, thinly sliced
1 whole garlic clove cut into thin slices
 3 medium carrots cut into thick slices (optional
Way of preparing:
Wash well the pieces of meat, put in the pressure cooker covered with cold water.
Bring to the fire, when raising the boil, lower the pin and the fire, leave cooking for 40 'minutes.
Do not open the pan, let it cool until all the steam comes out.
Put everything in a bowl, cover with foil paper, carry the refrigerator until the next day.
Remove with a spoon, all the fat that remained above the bowl, the rest pass paper towel.
How to prepare the sauce:
In a large pan put the oil, add the onion, garlic, pork and celery, fry well for 15 minutes.
Add the tomato sauce, carrot, bay leaf and remaining ingredients,
Before serving, remove bay leaf and cinnamon stick.
After the pre-cooked sauce, add the pieces of the defatched tail .. leave on the fire until the meat is very tender Place the oregano, leave on the fire for 5 minutes, finally the parsley and the chopped chives.
Serve with boiled potatoes, puree or polenta.
Some people put cassava to cook with the oxtail.
Served with sliced ​​cabbage salad with slices of olives
To Serve Individual:
Put a piece of the big oxtail a little sauce an ear of mango a potato and the salad.



.

Double Dove with Vegetable and Others

Double Dove with Vegetable and Others

Ingredients:

1 ½ kilograms of doubled beef
5 centimeters long, (1 x 5)
3 liters of cold water
Meat:
10 non-skinned and fat-free wing thighs, cook on pressure cooker for 15 minutes
3 pios smoked without the skin cut into thin slices
4 slices of bacon (sliced) 50grs;
1 boiled beef (sliced)
1 ½ liters of defatted stout broth

Other Ingredients:
 
6 medium potatoes cut into cubes
2 medium carrots cut into cubes
1 small cabbage cut into medium strips
1 packet of frozen peas 300 to 500 grs.
1 whole garlic clove cut into thin slices
3 celery stalks without leaves cut into thin slices
1 cup (tea) filled with parsley and minced
½ cup chopped chives
1 cup (200 grams) of chickpeas
1 cup (tea) parsley with chopped stem and chives to taste
2 cups chopped onion
300 grs of sliced ​​pickled mushrooms) optional)
50 to 100 grs. grated cheese
1 piece of cinnamon stick

Sauce:


1 kilo of ripe tomatoes, heavy without skins and without seeds, or 500 ml of homemade tomato sauce or

To take the strong smell of the double:

Use 1 (one) 250 ml glass of cachaça, or red wine vinegar, the same amount.
If you want you can put a little more.

How to Prepare the Double:

Rinse the double well in running water, use the pasta rack to make it easier to work.

Then fold the dough into a bowl, place a glass of rum or vinegar.
Leave to stand for one or two hours, inside the refrigerator, covered with film foil
Then flush the liquid for re-wash.

Put it in a pressure cooker, covered with cold water, with ½ glass of vinegar, or lemon, leave cooking for 40 minutes, it will depend on the animal if it is old takes longer ..
* Vinegar is not to darken the pan inside. *

If the animal is new it takes 30 minutes if it is old 40 'minutes, so take the test.

Cook the lettuce let cool inside the pan, without opening. Do the test.

After the double boiled, drain well and pour warm water on top. If it is cold use cold water, remove all the fat.
Cook the mocotó, remove the liquid take the refrigerator for 12 hours; Then remove with a spoonful (soup) all the fat left on top of the gelatin.
Cut the gelatin and chopped it into pieces. Reserve.

How to prepare the sauce:

In a large pan put the oil, fry the bacon, add the celery and the garlic, then add the onion, the cinnamon stick, the tomatoes or the sauce, the potatoes in cubes and the carrot very small;
The carrot and potato cooks in the microwave and the double boiled and defatted.
Leave on the fire for 20 minutes.
Then add the mushroom, cut into small pieces and the broth of it defatted, leave in the fire for 10 minutes.
When ready add parsley and chives, turn off the heat
Before serving sprinkle grated cheese.


To serve:
Place on a shallow pan or stainless steel dish
Note:
Cabbage rice and salad is optional.
Served with white rice and braised cabbage, salad to taste
Dessert:
Strawberry with sour cream
You can serve another fruit.


 note:
The double and the mocotó cook the day before.