Tenderloin - With the Antoinette SPECIAL FILLING

Tenderloin - With the Antoinette SPECIAL FILLING
See below for other suggestions
Ingredients:
1½ or a little more than Tenderloin or can substitute against file, topside, duckling, among others
Special filling:
3-4 boiled eggs cut into slices
1 cup (tea) of chopped parsley to the stem
1 cup (tea) of seedless raisins, or to taste
2 tablespoons chopped capers, salt to taste
If you do not like raisins exchange for black olives or chopped green.
Way of preparing:
A board open the tenderloin so it is a big blanket, put the eggs cut into slices standing, stick in the middle of the yolks and raisins on top chopped parsley and capers.

Close blanket, tie with cotton string, not to lose the format.
Seal with corn oil (frying on all sides), turning with a large fork.
Then bake for 20 'minutes.
The fillet is rare. Cut into thick slices,
If you prefer you can cook with homemade tomato sauce, to soften the meat.
You can use topside or rump, or the flesh of your own, to chicken breast.

Berinjelas- Caponata - antipasto (vegetarian) + Photos

Berinjelas- Caponata - antipasto (vegetarian) + Photos

Ingredients:
3 to 4 average eggplants with or without the peel cut into strips of 1 (one) cm
2 red bell peppers cut into strips the same size of eggplants
1 yellow pepper cut equal to red
1 cup (tea) of chopped celery, thinly sliced
1 cup (tea) only white part of leek cut into rodelinhas
1 cup (tea) of chopped parsley to the stem
1 cup (tea) of onion, thinly sliced
1 cup (tea) black olives pitted or (200gsm).
1 cup (tea) or the like seedless raisins
½ cup (tea) snoubar (pinholes)
2 tablespoons (soup) and filled with capers
Spices:

1 cup balsamic vinegar
½ cup extra virgin olive oil
salt to taste in moderation
a handful of oregano
1 teaspoon (tsp) grated ginger
1 tablespoon (coffee) ground cinnamon
1 pinch ground cloves
Way of preparing:
Place the form into layers:
The eggplant peppers, leeks, celery salt already on the way, interspersing the raisins, olives, capers and oregano, ginger, cinnamon and ground cloves, and the remaining ingredients.
Then pour the vinegar and oil, mix well.
Cover with aluminum foil form.
Bring to 180 ° C preheated oven for one (1) hour or two, i.e., until the eggplants are cooked.
Serve hot or cold. As antipasto - (first course).
Serves to accompany pasta (pasta).
Fits afternoon snack with toast.
Note:
Caponata is a dish of Italian origin.
If you can put ½ teaspoon sugar or honey.
I do not put neither sugar nor honey.
I leave the peeled eggplant sauce for 6 hours, do not put salt or vinegar, takes all the acidity.

Stuffed rib Gaucha

Stuffed rib Gaucha

Ingredients:

8 kilos of beef rib with enough meat down
Seasoning:
2% by weight of coarse salt meat. calculate one (1) tablespoon (soup) for each kilogram of meat.
Crumbs:

300-500 grams. cooked pork sausage and then milled or processed
300-500 grams. cooked and ground chicken liver (optional)
300-500 grams. of Baked chicken gizzard and ground
300-500 grams. cooked and ground pork or chicken breast
100 g. fried bacon with the fat
1 kg of corn meal or the like
1 deep dish of chopped green olives
1 shallow dish with chopped parsley stems
1 dish of grated onion or minced
8 hard-boiled eggs and chopped
1 cup of tea corn oil
200 g. frozen peas then give a fright
playing in boiling water for 2 'minutes, after playing in the cold water.
200 g. of sliced ​​carrots cooked in small cubes (optional) See below
1 pepper finger girl without well drizzling cut seeds (optional)

Way of preparing:

Ask the butcher to cut the meat that is beneath the ribs, so it becomes a cavity to fill.

Thoroughly clean the meat removing excess fat, allow 12 hours covered with long life milk in the refrigerator.
The next day take the milk, dry and only season with salt, let stand for 4 hours in the refrigerator.

To make the streusel cook the sausage, liver, gizzard, pork all in separate pan.

Then grind all the meats separately.

In a very large pan fry the bacon with corn oil, then remove and set aside.

Fat bacon sauté the sausage that is already cooked and ground, add the pork that is already well cooked and ground, let sauté for a few minutes then add the gizzard the cooked liver and ground, add the onion, leave the fire for 3 'to 5' minutes.

Add the corn flour and water dripping check if necessary, i.e. if it is too dry or oil.


Add the boiled eggs olives and chopped parsley ,.
Mix all the filling ingredients.

The crumbs should be moist.

Fill the rib stitch the hole to not drop the crumbs.
Sewing-needle, colorless cotton string, or secure with toothpicks, firmly.

Wrap the ribs in its own cellophane sheets to bake meat, wrap 8 times.
.
Place in a great shape and well founded.
Oven preheated to 180 ° C after half an hour to lower the oven temperature paras 160 ° C.
Bake forty minutes for each kilogram of meat.

Serve with boiled and fried yucca. or
baked sweet potato and fried.

Cortadinha cabbage green salad with onion very thin or
Watercress salad, endive, lettuce, chicory etc.

Note:
Care carrot on filling it sour.
The carrot should be used the same day or store in the refrigerator.

Carolinas cake of My Sister Eunice

Carolinas cake of My Sister Eunice
Ingredients:
1 kilo of carolinas is mass pump (Eclair)
1 kilo of pastry cream
600 grams. semisweet chocolate melted or
300grs. semisweet chocolate
300 grams. milk chocolate).
Way of preparing
High Line a round shape or a bowl that is (cone type)
with very large foil, double fashion.
Place a layer Carolina halved, filled with vanilla ice cream or icing.
See recipe below.
Make a second layer equal to first make the remaining layers to the same end, the carolinas.
The last layer is stuffed whole carolinas and closed with covers.
When finished fold the foil, closing well.
Lead to the refrigerator for 6 hours.
Unmold pass to a cake dish, pour over the melted chocolate in a double boiler or in the microwave.
Decoration:
Decorate Wired eggs, chocolate chips, and before serving
place on top and around the plate fresh medium strawberries or cherries in syrup drained.
If you want you can also decorate with nuts, cherries or raspberries.
Do around mounds of whipped cream with cherry big beak.
Vanilla cream:
1 liter of cow's milk,
1 can of condensed milk,
4 tablespoons (soup) of corn starch (cornstarch) or wheat flour,
6-8 beaten egg yolks,
1 tablespoon (soup) of vanilla extract
2 tablespoons (soup) of margarine.
1 can of serum-free sour cream, lightly beaten
The cream is placed after the ready and cold cream.
How to prepare the vanilla cream:
Separating a glass of milk, break it cornstarch or flour.
If wheat flour hit the blender.
With the remaining milk, mix condensed milk, egg yolks and beat margarine.
Bring to heat, stirring constantly, when it boils, add the milk mixture with starch or wheat flour and continue stirring.
Leave the fire until it thickens finally put the vanilla essence.
After the cold cream add the lightly whipped cream
For other fillings:
Then insert the ready cream, 1 box of whipped cream with 100 grams. of melted white chocolate,
(no use fractionated chocolate or cover).
First put the cream and finally melted and well warm chocolate, mix with a large spoon.
Note:
If you cream with corn starch (cornstarch) can not freeze.
You can fill the carolinas with cream or whipped cream industrialized hazelnuts. Sweet milk, or fresh milk with melted chocolate.
You can use any filling of your choice, so do not spoil (sour).
The dough recipe chocolate pump is the same as the carolinas.
Follow in the next publication Eclair revenue (Carolinas, Samanta and Chocolate pump).

Rolls of eggplant Pan Quick + Photos

Rolls of eggplant Pan Quick + Photos
Ingredients:

3-4 large eggplants, long or
3 eggplants trays of sliced ​​Fair or raw Supermarket, crossed by very thin length.
Soak in a bowl of salted water, for 30 to 60 'minutes, dry well.
Soak with water and salt is (Optional)
Tomato sauce:
1 can sauce prepared with 3 cans of cold water. or
1 liter of homemade tomato sauce
1 liter of cold water to cover the rolls
1 large onion finely chopped
1 whole medium carrot, remove after
3 branches of celery with leaves, remove before serving
1 tablespoon oil
Mode Prepare the sauce:
Place in a large pot (wide) with oil and fry the onion until transparent, add the sauce and simmer until reduced by half.
Filling:
500 g. of beef (duckling) ground
1 large onion, chopped
1 cup finely chopped parsley to the stem
1 egg
1 teaspoon (tsp) baking powder powder
1 tablespoon (soup) of weak pepper sauce, or
One (1) pinch of pepper.
1 pinch of nutmeg (optional
1 roll wet and squeezed stale
Thread enough flour to make the point of rolling or wheat flour.
Mode Prepare the filling:
In a bowl put ground beef and add all other ingredients.
If you wheat flour is required the use of baking powder.
Mix all ingredients well. Leave in the fridge for 20 'minutes.
Make a very small roll of meat with a spoon (soup) or a little more.
Place on a cutting board one or more slices of raw eggplants if it is too thin, put two or three together in the center roll the meat, wrap the eggplant, hold with one or two sticks to stand firm.
Put the already cooked sauce in bottom of pan, and over the rolls of eggplant, one stuck on the other.
Cover with cold water, enough to cover the eggplants.
Put on the fire, so it boils up, down fire to cook slowly.
Take care not to dry the sauce, drying go adding more hot water as necessary, gradually and slowly.
Halfway through cooking turn the eggplant rolls with care not to break, use the noodle holder, which is firmly
Serve the eggplant rolls with long noodles, garlic and oil.
Lettuce salad, mango into cubes, cherry tomatoes, grated carrots in thick drain.

II - Option:
A refractory put the sauce and cover the eggplant rolls with remaining sauce.
Pre heated oven 180 ° C for 25 'to 35 minutes.
Before Serving remove Palios

Dessert For Christmas Lunch

Dessert For Christmas Lunch
Tropical fruit.
Fresh figs Stuffed
Ingredients:
8-10 large integers figs thoroughly washed.
100 to 150 grams. pulp of fresh red fruit does not serve frozen. raspberries, and strawberries, or cherry, and others.
1 tablespoon (soup) full of gelatin powder colorless tasteless or 18 grams. gelatin.
2 tablespoons (soup) shallow box of sour cream, or without the serum can
1 tablespoon sugar or condensed milk.

Revenue for Diet:
Replace the traditional condensed milk condensed milk by Dite, or ½ tablespoon (soup) of powdered sweetener in itself to oven and stove
Below is the condensed milk recipe Diet
Way of preparing:
Wash the figs in tap water, one by one, with no kneading to care, then dry on paper towel.

Cut the figs in half the length.

Carefully remove the pulp with a spoon (tea), without reaching the white part.

Take the pulp of figs in the refrigerator. Set aside.

Knead the raspberries with a fork, sift through and remove excess liquid, until a thick puree.
Add raspberry puree pulp of figs dissolved warm gelatin and sugar and finally the cream, i.e., if making sugar. Diet see above replacement.

Take the above mixture in the refrigerator for one (1) hour.

Then fill the halves of figs, so it is quite close the shell, not become deformed.
Note:

The gelatin and hot incorporated into the fruit puree.
If you cold gelatin she breaks down and does not include the mass.
Decoration:
If you can put the figs on green leaves of fresh figs, and around some whole raspberries.
If you have not leaf figs, serve dishes in a white dish.
Condensed Milk Diet:
1 cup (tea) of powdered milk
½ cup (tea) of boiling water
½ cup (tea) of powdered sweetener in itself to oven and stove
1 tablespoon (butter soup light
Way of preparing:
Beat everything in a blender Store in refrigerator. Use the next day it gets better.

Two World Cups of Fruits For Christmas

Two World Cups of Fruits For Christmas
Ingredients:
E - Option:
5 pear peeled oranges into wedges without the skins.
1 large fresh pineapple diced.
2 cups (tea) freshly grated coconut or finely processed to pass in tune.
½ cup (tea) icing sugar or sugar in the blender or 2 tablespoons (soup) shallow of powdered sweetener
II - Option:
Way of preparing;
Place in a bowl the pineapple, the orange segments sugar or sweetener, and fresh grated coconut, mix gently.
Move everything to a large bowl and sprinkle over more grated fresh coconut.
Serve cold with lunch or dinner.
Garnish with orange flower buds with a cherry in the center
Option II:
2 peeled oranges into wedges without the skins.
1 cup (tea) of pineapple balls made with boleador.
1 cup (tea) of melon cut into pellets.
1 cup (tea) cut apple into balls, place lemon not dark.
1 cup (tea) of watermelon cut into pellets.
1 cup (tea) of whole small strawberries
1 cup (tea) sugar and 1 tablespoon powdered sweetener
Can put red wine, or champagne, or currant, gooseberry put, "put no sugar."
Place all ingredients in a large bowl. Store in refrigerator before Serve.
Note:
If you have not boleador, cut the fruit into small cubes as well.