Fish and Vegetable Muqueca (Moqueca) II Options

Fish and Vegetable Muqueca (Moqueca) II Options
Ingredients:
1 kg of fish (sea bass) or cacao, boyfriend, tuna, and others
The fish of your choice, cut into cubes.

Other Ingredients:
4 to 6 medium tomatoes cut into thick slices
2 tablespoons of corn oil or oil of your choice
2 large onions cut into thick slices
3 red, yellow and green peppers
1 cup of tea with parsley
½ cup chopped chives
1 cup cold water (tea)
1 round of 250 ml coconut milk the same measure of water
½ tablespoon of salt
1 tablespoon (capers soup.
½ teaspoon (bay leaf) bay leaf or 2 bay leaves
1 teaspoon grated fresh ginger (optional)
All vegetables are raw
Way of preparing:

Wash the fish well, season with salt, pepper and ginger let stand for 1 hour.

In a large pot preferably clay, put oil then go laying in layers
First the fish stands, side by side
Second onions cut into slices, scattered over
Third tomato cut into slices with the seeds
Fourth bell pepper cut into seeded slices
Fifth put of fish and so on until finished
The last layer is sliced ​​tomatoes with laurel leaves
Above pour the coconut milk mixed with the water.
Bring to a boil over high heat, bring the heat down, ie cook over low heat for 20 'to 30 minutes, or until everything is well cooked
Notice:
The layers of the vegetables are scattered over, not heaped.
If you want to put prawns add 5 'minutes before you finish, Do not let the prawns cook too much that gets bloody.
Serve in the same crock pot.
Before serving, place the parsley and chives.
The capers put on top of the fish tails
Make two layers of each ingredient.
Accompany:
White rice, lettuce salad with grated raw carrots and tomato
cherry.

Note
Can add with 5 minutes left to finish the muqueca
1 pound shrimp medium clean and well washed (optional)

II Option:
Vegetable Muqueca

3 medium potatoes cut into slices
2 medium carrots
2 chuchu cut into pieces
1 large onion cut into thin slices
3 to 4 diced tomatoes with the seed
1 cup of frozen peas. see below
1 cup (tea) of pod cut into 1-inch pieces.
1 plate of bouquets of broccoli or cauliflower, or the two together.
1 glass of coconut milk 250 ml
2 tablespoons corn oil
Put 3 tablespoons of water, if the vegetables are hot (the water is hot), mixed with the coconut milk
All the vegetas are cooked "al dente"
Place the vegetables in layers in a round refractory or in a non-stick form
The last layer is tomato.
After you have it, put the parsley
Bring to the preheated oven 180 º C for 15 minutes.


Other Ingredients Optional):
You can add zucchini, eggplant, peppers, jiló in slices.
You can change the potato by yam or yam.
If you like you can put small clean okra.
Choose the vegetables of your choice.

Note:
How to defrost the pea.
Put a medium saucepan on the fire with half water, when raising boil, throw the frozen peas, so it boiled again count 1 'minute.
Drain pea in a sieve, pour over ice water to stop cooking.
The above procedure calls bleaching.

Coconut and Maize Beef II Options

Coconut and Maize Beef II Options

Ingredients:

I Option:

3 glasses of refined sugar
½ liter of milk
100 grs. Of cheese
100 grs. Of fresh grated coconut, if you use the dry moisturize with a little
To moisten.
2 tablespoons full of wheat flour
1 tablespoon butter
4 large whole eggs

Way of preparing:

Knock for 10 minutes. The eggs, add the milk, then the butter, the grated cheese, the grated coconut, the wheat flour and put the last sugar.
Grease a baking dish with butter and sprinkle with refined sugar, or wheat flour.
Pour the blender dough into the baking dish, smoothing well with a spatula.
Bring to bake in medium oven at 180 º C, preheated to 30 minutes, or until blush.
Unmount only after cold

Cut into rectangles, or very small squares

Put into paper cups, and then into a tray.
II Option:
Green Corn Queijadinha

Ingredients:
4 medium raw ears or
2 cans of green corn, drained, side
1 cup of milk (tea) of cow's milk
1 cup of sugar
250 grs. Grated fresh coconut or
Moisturized dry coconut with half a cup of cold water
1 or 2 eggs
1 tablespoon butter

Way of preparing:

Beat the corn with the milk in the blender, then strain.
Return the strained liquid to the blender adding the other ingredients of the recipe.
Spread with butter, sprinkled with flour or sugar
Preheated oven 180 º C for approximately 30 minutes or until blush.

Note:
If you like you can bake with paper pans, do not fill up to the edge.
Put the paper cups inside another aluminum foil, then into a baking dish.
Serve with paper formihas.

Modified Home-made Sauce Sauce

Modified Home-made Sauce Sauce

Ingredients:
I Option:
1 or 2 kg of skinless and seeded tomatoes, chopped
1 or ½ pound of onion (serves to give consistency to the sauce)
1 bay leaf, or ¼ teaspoon (bay leaf) bay leaf
1 tablespoon dried oregano or 1 fresh sprig
1 tablespoon of sugar or a peeled medium carrot cooked in the sauce (serves to take away the acidity), can substitute for sodium bicarbonate
1 teaspoon of baking soda (see below)
1 piece of cinnamon stick, aid in digestion (optional)
2 to 3 ginger slices (optional), remove before serving.
How to prepare The sauce to the Sugo:
In a large saucepan place the oil with the onion, let the fire until wilting, add the tomatoes and cook until they are dismantled.
Add the ginger to the carrot or the sugar, leave on the fire for 20 to 30 minutes.
When 10 minutes is gone to turn off the heat, put the cinnamon stick, remove before serving and before the fire, add oregano.
II Option:
Industrialized Mode
Use the same ingredients as the homemade sauce, replacing the tomatoes with 1lb of 500g of ready-to-eat tomato sauce.
You can put 2 tablespoons of "Onion Soup Powder"
Add 3 to 4 cans of water, leave on the heat until cut in half, or until a thick sauce.
Method of Preparing the Industrialized Sauce:

In a large saucepan place the oil with the onion, let the fire until wilted, add the can of the industrialized tomato sauce with 3 to 4 cans of cold water and cook until reduced in half.
Add ginger to "Onion Soup" to carrot or sugar, leave on the stove for 60 minutes.
When 10 minutes is gone before turning off the heat, place the cinnamon on a stick and before adding the oregano.
Do not forget to try (taste) before you take it out of the fire.
Note:
If using industrialized sauce can add:
2 tablespoons of tomato extract is (optional)
To remove the acidity you can exchange the sugar and the carrot for 1 teaspoon of (baking soda, mix well.
** You can not put the baking soda in the pressure cooker as it froth too much and an accident may occur. **

Chester Roast With Mixed Farofa + Photos

Chester Roast With Mixed Farofa + Photos

1 large chester of 4 kilos already tempered

Other Ingredients:
50 grs. of butter
1 tablespoon mustard (optional)
Way of preparing:

Loosen the skin from the chest and thighs carefully so as not to stick, mix butter with the mustard, rub under the skin.
Place the chester in a baking dish covered with aluminum foil, covered with aluminum foil, not too close to the skin to avoid sticking.
Oven 170 ° C for 40 'minutes for each pound of meat, watching from time to time, until roasting.
Thirty minutes before removing the chester from the oven, remove the foil and let it flush.
To serve:
Pass the chester to a platter lined sides with lettuce leaves and over cherry tomatoes.

FAROFA MISTA - III Options
Ingredients
2 tablespoons oil or butter
2 chopped red bell peppers (optional)
2 large onions grated or chopped small
1 sautéed cashew nut or Brazil nut (optional)
1 tablespoon chopped green olives
1 cup (sour) parsley with chopped stem
1 cup finely sliced ​​green onions
50 to 100 grs. Chopped bacon into cubes
150 grs. Sausage, cooked or ground, or cooked pork
300 grs. Of cooked and ground chicken gizzard
2 cups of corn flour or
1 cup of corn flour and
1 cup of cassava flour
2 eggs boiled and minced well small
Way of preparing:
Fry the bacon in the oil or lard remove leaving the fat in the pan.
Fry the onion the chilies in the bacon fat, add the cooked and ground gizzards and sausage, sauté well, place the cornflour or olives together, mix well if it gets dry add a little oil or water.
If it gets too wet add a little cornmeal, then the cashew nut and the fried bacon.
Finally add chopped parsley and chives.
II Option:
Farofa With Cabbage:
2 tablespoons corn oil
1 grated onion
50 grs. Of bacon cut into cubes
2 cups of corn flour or cassava flour, or half a half.
1 cup chopped parsley
 ½ cup finely sliced ​​chives
1 plate of finely chopped cabbage (optional)
½ cup of chopped olives.
Salt and pepper to taste
Way of preparing:
Fry the bacon, remove place the onion, leave on the fire until wilting, then the cabbage braise for a few minutes, do not leave too much time on the fire it yellow, then the chosen flour mix well and follow the above instructions.
Finally the parsley and the spring onions and the olives.
III - Option:
Farofa With Banana
Ingredients:
1 large grated onion
2 tablespoons corn oil
2 cups of corn flour
4 banana sliced ​​bananas
2 boiled eggs chopped
1 cup of tea with parsley
Salt and pepper to taste
How to Prepare the Farofa.
Fry the onion in the oil, add the bananas let cook, then add the cornmeal to the point,
If it gets too dry put more oil or water.
Then add all the other ingredients.
Serve separate farofa;
You can put plain rice on the table in a separate dish.

Chicken Risotto With Vegetables + Photos

Chicken Risotto With Vegetables + Photos

Ingredients:
2 cups rice rice (own rice for risotto)
1 cup of grated onion
2 tablespoons butter does not serve margarine
1 glass of 200 ml dry white wine of good quality
5 cups (tea) vegetable broth

Homemade Vegetables Soup:

You can make the vegetable broth at home by cooking several vegetables covered with water, without any fat.
Onion, carrot, pumpkin, celery, garlic, bay leaf, cauliflower, broccoli, tomato pod, pea pie, and others of your preference.
If you prefer you can use vegetable broth in tablets
Way of preparing:
In a large saucepan place the butter and onion, let the fire until wilting.
Then add the rice, fry for another 5 'to 8' minutes, stirring constantly, with a spoon of long handle.

Add the white wine stir well until it is absorbed.
Slowly pour the vegetable broth, one conch at a time, stirring constantly, until finished, that is, until the rice is cooked.
The rice should be very moist.
Other Ingredients:
300 grs. Frozen pea
1 medium carrot, chopped into cubes
Way of preparing:
Pour the frozen peas into the boiling water as soon as they boil, count for a minute or two, then drain, pour out enough cold water to stop cooking.
If you need to add ice water with ice. The above process calls bleaching.
Add a medium carrot, cut into cubes, cooked in the pressure cooker, then boil for 3 minutes, do not open the pan until all the steam has run out.
Then drain (you can use the cooking water to cook the risotto).
When the risotto is on the spot ("al dente") add the pea to the carrot and the other ingredients you have chosen for the risotto.

Complement:
Ingredients To Complement The Risotto:
4 to 6 overcooked chicken with bone
4 tomatoes, skinless and seeded
1 medium onion, chopped or grated
2 tablespoons chopped parsley
2 tablespoons (corn oil soup
1 glass of hot water or whatever
Way of preparing:
In a large saucepan place the oil the chicken side by side, fry on one side until golden, turn and do the same procedure on the other side.
Put the tomatoes on the onion, sauté and dripping water slowly, until the chicken is cooked.
Remove the bones, unravel coarsely, (large pieces).
Decoration:
1 bundle of watercress washed, cut the large stems
1 plate cherry tomato bottom
20 whole black olives
20 mini pickled onions
After the risotto ready add the pieces of franc shredded large.
Note:
When adding the other ingredients to the risotto it has to be very hot and some accompanies some sauce or with tomato sauce.
Suggestion:
If you do not want to make risotto with rice, make regular rice with chicken and vegetables.
You can also place broccoli in small bouquets.

Stuffed Ox's Rib II Stuffings

Stuffed Ox's Rib II Stuffings

You can Bake in two different ways see below
Ingredients:
8 pounds of beef rib with plenty of meat under the bone.
Seasoning:
2% coarse salt for each pound of meat or
1 tablespoon of salt for each pound of meat.
Filling I:
300 to 500 grs. Of cooked pork sausage and then ground or processed
300 to 500 grs. Of cooked and ground chicken liver (optional)
300 to 500 grs. Of cooked and ground chicken gizzard (optional)
300 to 500 grs. Of cooked and ground pork, or chicken breast
100 grs. Of fried bacon with fat
1 kilo of corn flour, or to taste
1 bowl of chopped green olives
1 shallow dish with parsley
1 plate of grated onion
8 boiled and chopped eggs
1 cup of corn oil
200 grs. Of frozen peas after a scare
Playing in the boiling water for 1 'minutes, then throwing in the icy water to stop the cooking.
200 grs. Of carrots cut into boiled cubes (optional)
1 fingertip seedless pepper and without the white veins, chopped very small (optional), or pepper to your liking.
1 glass of palmito drained, washed and chopped
Recheio II:
½ kilo cooked pork sausage and then processed
200 grs. Of provolone cheese in small cubes
200 grs. Chopped green olives
500 grs. Cassava, cooked and squeezed
200 grs. Of boiled potatoes and squeezed
50 grs. Of fried bacon
2 large onions finely chopped or grated
1 or ½ cup (tea) chopped parsley
½ teaspoon finely chopped chives
2 to 3 tablespoons of corn oil
How to Prepare II Filling:
Sauté the onion until it withers, add the sausage that is already cooked and chopped together with the bacon.
Add cassava and potato, cooked and squeezed.
Then the rest of the ingredients, with the exception of the provolone cheese that is spread out in layers
Method of Preparing the Rib:
Ask the butcher to cut the meat under the rib, so that there is a large cavity to fill.
Thoroughly clean the meat by removing the tallow and excess fat, salt, leave in the refrigerator for 6 to 12 hours.
How to prepare the filling I:
To make the stuffing cook the sausage, liver, gizzard, pork everything in separate pans.
Then grind the meats or go through the processor.
Grind each meat one separate from the other, put on separate tijelinhas.
In a large pan fry the bacon with the corn oil, then remove and set aside.
In the bacon fat sauté the sausage, the pork, the gizzard the liver that are already all cooked and ground, add the onion, let on the fire for 5 'to 10' minutes.
Add cornmeal and drip water or oil if necessary, that is, if it is very dry.
Add the boiled eggs to the olives and chopped parsley.
Mix well all the ingredients in the filling.
The filling should be moist.
Fill the rib to sew the hole so that the farofa does not fall.
Sew with thick needle and colorless cotton string, or stick with sticks.
Wrap the rib on sheets of cellophane for roasting meat, wrap 8 times.
Or with banana leaf, washed.
Dry with paper towel.
Bake Mode:
Put the stuffed rib inside a large, deep dish.
Preheated oven 180 ° C after 10 minutes lower the oven temperature to 160 ° C.
Roast forty minutes for every pound of meat.
Serve with cooked and fried cassava. or
Boiled sweet potatoes and fries.
 Green salad of raw cabbage or chopped Catalonian.
Green salad of finely chopped cabbage with onion or braised cabbage.
Salad of watercress, almeirão, lettuce, chicory etc.
Note:
II Baking Option:
Can Bake with Salt Crust.
Cover the rib with a thick layer of coarse salt, mixed with egg white.
For each pound of coarse salt take an egg white.
Bake for 8 to 12 hours. Or until it looks like a very hard brick.
Break with hammer before serving.

Pan Vaca + Photos

Pan Vaca + Photos

Ingredients:
2 pounds of lean beef, cut into small pieces.
½ cup corn oil
Seasoning:
1 tablespoon full of fine salt or
1 packet of Onion Soup
Way of preparing:
Ask the butcher to cut the machine into the rib in small pieces.
Remove all the fat from the top and the one that is entangled in the meat.
Thoroughly wash the rib in running water
Do not season.
Cooking Mode:
Put a large saucepan on the fire with a little oil, as it heated up go put the pieces of rib one side of the other, go frying on one side and then the other, dripping boiling water gradually, when gilded add salt or Onion soup, and continue frying and dripping water, until the prime rib is cooked.
II Option:
As soon as the rib is golden brown, pour into the pressure cooker, place a glass of boiling water, cover the pan and cook over low heat for 20 minutes.
Remove the meat when it is cooked if it is hard to return to the fire again for 10 minutes or until it is well cooked.
With the water that remained in the pressure cooker, strain and after it cooled take the refrigerator, remove the fat that remain on top.
Use this broth to make soup, or another dish of your choice.
Serving the Ribs:
Serve with whole cooked potatoes, chopped minced crab with garlic, or cabbage.
II Option:
Cook the raw ribs in the pressure cooker with salt.
With the stock remaining in the pan, make the same as the previous recipe.
Serve the same way as above.
You can cook the prime rib in the pressure cooker without seasoning.
After cooked remove the meat season with onion, parsley, chopped chives, season with salt, pepper, vinegar and olive oil.
It follows in the next publication, stuffed rib