Options Chicken Rolls with Mango II Options

Options Chicken Rolls with Mango II Options

Ingredients:

½ pound chicken breast thinly sliced

Spices:

2% by weight of the meat of salt, or 1 teaspoon of salt
1 lemon only the broth
1 tablet broth (optional)
1 cup hot water to dissolve the broth

Filling:

4 large Aden cut into thick strips
300 grs. sliced ​​ham
300 grs. of Brazil nuts, or ground cashew nuts
10 black plums without the core
Other Ingredients:

Sliced ​​mozzarella

Note:

The ham is to put out the rolls. to hold with a toothpick.

 The broth of the meat is to put in the baking dish dissolved with water.

If you prefer you can put the ham open inside the rolls and also outside.
The filling. It's my favorite one.

Cook the lumps of the mangoes with the broth.

 Way of preparing:

Season the chicken files, let stand for half an hour, then dry well.
Open each chicken fillet, put a thick slice of mango with 2 tablespoons of farofa (ground cashew nut), the black plum, wrap well, wrap the ham wrapped with toothpick on the outside.
In separate cooking the mango lumps with half a liter of water and the broth, leave on the fire until halved, allowed to cool well, before using.

Arrange the rolls on a baking sheet, side by side, over the cold broth of the mango.
Bring to bake in the oven weak 150 º C for 30 minutes or until blush.

Before removing from the oven put a slice of mozzarella on top of each chicken roll, leave to melt.
The remainder of the remaining mango cook, then beat the blender until it forms a thick puree.
Place the rolls on a plate lined with lettuce leaves, spread the mango puree, or serve on the side.
II Option:
Vitor Pascoal Chicken Roll

Ingredients:
8 files of finely chopped chicken
Filling:
100 grs. ground ham
100 grs. of mashed ricotta with a fork
1 pinch of salt, 1 pinch of nutmeg
½ cup of tea with parsley
1 pinch of grated ginger
1 whole egg

Other Ingredients
1 cup of hot water to cook the rolls
1 or 2 tablets of broth

Way of preparing:
Open the files, beat with the meat beater, season with salt, garlic and oil. and pepper to taste.
Leave to stand in the refrigerator for half an hour.
In a Bowl place the ingredients of the stuffing, the ground ham, the chopped parsley, the egg, the nutmeg, mix well.
Wrap the filling, place in the middle of the chicken fillet, so that the filling does not appear.
Put two toothpicks in each file, or tie with cotton string.
Put the broth in hot water, let it cool.
Put the rolls in the pan, side by side. Dump the stock broth cold. And top a whole bunch of parsley, cook over low heat.
If you like you can cook in the tomato sauce.
Serve with whole potatoes passed in butter.
Serve with fruit balls, made with the ball.
The fruits for bolear are:
Melon, watermelon, apple, papaya, or the fruit of your choice.

Dessert For Christmas or New Year + Chef's Secret.

Dessert For Christmas or New Year + Chef's Secret.

C h a r t o f th e C h o c t h e s + Chef's Secret
Ingredients:
Chocolate cream:
200 grs. of refined sugar
200 grs. of butter, unsalted
4 large gems
4 tablets of bittersweet chopped chocolate 130 to 200 grs. each or See below.
600 to 800 grs. half bitter chocolate bar
1 cup or ½ cup of cocoa (coffee)
1 cup (tea) almonds minced toast, or other dried fruit to taste
Fruits to Choose:
Nuts, hazelnuts, macadamia peanuts and others
Other Ingredients:
250 grs. English cookie or chocolate chip cookie
Caramel syrup:
1 cup sugar, water with 1 tablespoon water
How to prepare the syrup:
In a dry pan put the wet sugar with a tablespoon of water, let it melt, over low heat, without stirring, which removes the luster of the syrup.
Let melt the sugar, until it turns the color of guarana (caramel, without burning).
If you burn the syrup, discard it, it bitter.
Pour the syrup into a high shape, with a hole in the center.
How to Prepare the Charlote:
Place the English biscuit or chopsticks on the bottom lying down, standing around the caramelized shape.

How to Prepare the Chocolate Cream.

Chop the chocolate tablets and melt in a water bath or microwave for 30 seconds at a time.
Beware the microwave is 30 seconds NOT MINUTES.
Separately beat the egg yolks with the sugar and butter, add the melted chocolate, mix well.
Bring to a low heat only for a few minutes, do not boil.
Let it cool, stirring occasionally, then add the cocoa liquor, mix well.
Pour the cream into the previously prepared form with the syrup and the biscuits.
Sprinkle over the cream the toasted almonds and coarsely chopped, or other type of dried fruit.
Take the refrigerator for 6 to 12 hours.
Chocolate Melt Mode:
Put the chopped chocolate in a very dry refractory.
Bring a medium saucepan to the fire like water when the bubbling begins to fit the chocolate refractory chopped in the water bath, turn off the heat.
The refractory must be very dry, and can not drip any water in the chocolate.
After a few minutes, stir the chocolate with a spoon of silicone, until it melts well.
If you have not yet melted all the chocolate, go back and do the same procedure as before.
Tips:
Be careful not to let the steam or water from the water bath enter the chocolate pan.
The chocolate desanda gets sticky mole you lose your job.
CHEF SECRET ::
If you want you can melt the chocolate in the microwave, in a plastic pot, "not glass" that gets very hot and can burn the chocolate
Average power is 30 seconds each time until the chocolate is melted.
Recapping:
If it does not melt back into the microwave again and go putting 30 seconds at a time, mix well until all the chocolate has been melted.
** Remember that seconds are not Minutes **.
Be careful not to miss the chocolate.
Decoration:

Can decorate with cherries and egg yarn.

Note:
There are 4 chocolate bars half margo or
600 to 800 grs. of bitter chocolate bar
The bar is harder to find.
The tablets everywhere you find

Quibebe - Meat Cookie + Tips and Photos

Quibebe - Meat Cookie + Tips and Photos

Ingredients:
1 or ½ pound ripe pumpkin, cut into pieces, 2 x 2 centimeters.
2 tablespoons corn oil
1 large onion, grated or chopped
1 cup chopped parsley
1 teaspoon of salt,
½ liter of boiling water approximately
Way of preparing:
In a medium saucepan, sauté the onion in the oil until it wilts, add the pieces of pumpkin, sauté and dripping hot water slowly and slowly until smooth.
Before serving, add the parsley with the stem and a handful of chopped chives.
Serve on a white platter. And around beef meat.
Almondegas - Meat Cookie -

Ingredients:


1 kg raw ground beef
Spices:
1 cup of grated onion
1 cup chopped parsley
1 cup chopped green olives
1 teaspoon fresh grated ginger
1 pinch of nutmeg (optional)
½ finger pepper or pepper sauce
2% of the meat's weight of salt or 1 teaspoon full of salt
Other Ingredients;
1 or 2 freshly baked rolls wet in the water and squeezed
2 whole eggs
2 tablespoons of flour, or as needed, until alloyed.
2 tablespoons of oil,
1 teaspoon baking powder
½ cup chopped green olives (optional)
½ cup of grated cheese (optional)
Breadcrumbs:
"Thread flour is made with toasted bread crumbled and mashed, in the blender or in the processor.
Filling: I
1 cube of cheese dish (optional)
Way of preparing:
You can make the meatloaf 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

Duck with Orange Stripes and Apple Puree

Duck with Orange Stripes and Apple Puree


Ingredients:

1 new big duck

If you are going to use old duck (seasoning the bird with seasoning for 30 minutes with the chest up)
Let cool well, to remove from the cauldron and bake.

Spices:

2 beakers
1 glass of dry white wine
1 large onion, grated or finely chopped
1 teaspoon of nonna seasoning, (see on blogs).
1 bunch of whole parsley and chives
1 bay leaf
1 twig fresh rosemary
1 fresh basil twig
1 stick of mint

Ingredients for the sauce:

2 cups (tea) of pure natural orange juice
1 cup of honey
½ cup of brandy, or dry white wine

Other Ingredients:

2 cups (teaspoons) of orange peel, cut into thin strips
2 cups (tea) water to boil the strips of orange peel, half an hour

Way of preparing:
Remove strips of orange peel from the heat, place in a fine sieve, let cool, wash well, "several times with cold water", then put in syrup, let cook for thirty minutes.
When you put the orange strips in the syrup it has to be cold.
Bring to the heat until cooked for 15 'to 30' minutes, that is, until you taste.

Syrup:

2 cups (tea) of refined sugar
1 cup of water
6 carnations from India
2 cinnamon sticks
2 slices of ginger

Apples Puree:

3 large apples diced
1 cup of water
1 tablespoon of sugar (dessert)
1 pinch of salt
1 tablespoon (colorless) gelatin powder without flavor
½ cup of cold water
1 cup ground almonds

How to prepare the syrup:

Make the syrup with the sugar water the cloves and the cinnamon, ginger let it thicken well, put the orange strips let cook it for thirty minutes, or until it is cooked.

Once cooked leave it inside the syrup to put a full day (24 hours).
The next day bring to the fire again to boil for fifteen to twenty minutes to cool.
Drain in a fine sieve.


How to prepare the puree

Cut apples into cubes, cook with water, sugar and salt until soft

Wet the gelatin with cold water, soak for five minutes, then dissolve in a water bath or microwave for 30 seconds at a time.
"Attention is not seconds"

Beat the apples in the blender. Reserve.
Add the beaten apples in a bowl with the gelatin dissolved and "hot", Bring to freeze for thirty minutes, or until firm.
The gelatin is hot mixed to be able to incorporate in the dough (filling).

How to Prepare the Duck:

Thoroughly clean the duck, remove the feet the neck of the curanchim. Curanchim is the part that is on top of the anus, (where the duck's testicles are).
Despise the kids from the dish.

After the well-washed duck, release the skin from the chest and thighs, being careful not to tear the skin.

Wash the herbs thoroughly, dry on a paper napkin.
Leave in the seasoning to macerate, do not cut the herbs, tighten well and rub, inside and out of the bird. Remove before baking.

Distribute the seasonings under the skin by rubbing well.
Put the bird in a bowl of crockery, cover with paper foil.
If you want you can put in tuperware (white plastic) thick, with lid).
* Do not put on utensils of another color *.
Take the duck to refrigerator for 6 to 12 hours.

Remove duck from seasoning, place in a baking dish lined with foil.
Put up the sauce with the orange juice, the honey and the cognac.
Take to baking covered with foil.

Preheated oven medium weak l50 º C put 40 'minutes for each pound of meat, or until it is almost roasted. It is cooked slowly.
Skewer your fork to see if it is roasted.

Remove the foil, let it flush until golden brown, not burnt. *Caution*

To Serve and Decorate:

Place the duck on a platter and on top the caramel orange strips, the almonds in chips, and the applesauce on the side.
If you prefer to serve the puree apart, inside whole large apples dug raw.

Strain the broth from the baking dish, thicken with a spoonful of corn starch (cornstarch) dissolved in a little cold water to bring to the fire until cooked well.
Watch:
Baking broth can not be burnt-like if discarded.
Why will it spoil the taste of your dish.

If you like you can add two tablespoons of grated cheese to the sauce, it is optional.

Serve the sauce separately.

Serving: Mixed Salad

1 cup chopped celery and lightly fruity
1 large foot of lettuce, with whole leaves
2 cups diced (cooked) diced potatoes
1 cup * tea) ham or smoked pork loin minced
You can substitute ham for any smoked or cooked poultry,
Add, shrimp, lobster, or kani-kama, chopped or shredded is (optional),

Note:

* Do not use colored plastic to store food or meat

Jelly of Mocotó da Nonna Antonieta + Photo

Jelly of Mocotó da Nonna Antonieta + Photo

Ingredients:

2 mocotós (cow's foot) cut into thin slices,
5 liters of cold water.

Other Ingredients:
2 pieces of cinnamon stick. 10 cloves of India, 1 bay leaf, 4 thin slices of ginger, (optional).
sugar to taste

Way of preparing:

Wash the pieces of the mocotó well,
Put in a large pressure cooker, add water, cover the pan, lift the beak, bring to the fire until boiling.

When boiling lower the pin, low heat, for 1 (one) hour.
Once cooked, pour the liquid into a sieve, let it drain well into a bowl.
Bring the broth from the sieve to the refrigerator for 8 to 10 hours, covered with a lid.

Remove the fat that is left on top with a spoon and wipe with paper towel. Discard, that fat.
The jelly in the bowl cut into small pieces

Cut the gelatin into pieces to bring to the fire to dissolve. Measure the stock in cups.
It is the same amount of liquid is sugar.
If you want to make sweetener is half the amount of sugar.
Do not forget to do with sweetener the measure is in volume.
If using 1 cup sugar is half a cup of sweetener, and so on.
Bring the dissolved gelatin to the fire, add the same amount of cold water, add cinnamon the ginger cloves, bring to a boil over high heat until reduced by half.

At the end of the baking you can put 2 glasses of Port wine, it is optional.
 Put in cups or pots, take the refrigerator for 6 hours.

If you do not want to make the gelatin divide into pots place the broth in the soup, a little per day.
Do not put too much quantity that is too strong.

The bones that remained in the sieve remove the meat, cut into small pieces, season with plenty of onion parsley and chives chopped and pepper to taste. Serve as an appetizer.

For gelatin:

If you want you can burn the sugar to give a more beautiful color.
3 teaspoons of sugar to make the caramel, turn the color of guaraná, add the liquid and the other ingredients, boil until reduced to half.
Do not let the sugar burn too much that bitter.

Note:
Mocotó gelatine strengthens the bones, hair, leaves the skin velvety, is aphrodisiac.


 Diet -
For each cup of (tea) broth of mocotó takes half
(½) teaspoon of powdered sweetener suitable for oven and stove.

German Christmas Bread - Delicious with Honey and Dried Fruit IV Options + Decoration

German Christmas Bread - Delicious with Honey and Dried Fruit IV Options + Decoration
Family Recipe

(4 large units, or 8 medium or 16 small units)
The breads are good for Christmas present

Ingredients:

1 kg whole wheat flour
6 to 8 eggs, clear in firm snow, put last.
200 grs. Non-frozen butter does not serve margarine.
2 cups (tea) brown sugar
2 cups of honey of honey, does not serve another type of honey.

Other Ingredients:

1/2 liter of raw milk (curd) with broth of 2 lemons. Reserve.
2 tablespoons of chemical baking powder.
2 tablespoons of cocoa liquor, or rum, kirche (cherry spirit)
2 tablespoons milk powder, 1 pinch of salt.

Spices:

1 tablespoon of cinnamon powder,
1 teaspoon ground cloves
½ teaspoon grated fresh ginger
½ teaspoon ground coffee (kümmel)
1paced with nutmeg.
2 tablespoons (vanilla) essence of vanilla,
1 tablespoon grated orange peel (only orange part) the bitter white part,
1 tablespoon of lemon peel only the green part to bitter white.

Filling:

150 grs. dried fruits washed and chopped into cubes.
300 grs. ground or coarsely chopped walnuts, or the
200 grs. of various fruits, Turkish figs, apricots, black plums
yellow raisins, dark raisins without seed dates.
All fruits are minced and passed on wheat flour. Reserve.
NOTE:

I - Option:

If you want you can use only nuts, or almonds 600 grs. being 400 grs, ground and 200grs. chopped very small.

II - Option nuts with raisins.

III - Option; nuts, raisins and plums.

How to Prepare Bread Dough:

Beat the brown sugar with the butter, add the egg yolks, beat again, then put the honey, the curd and if you need to use the whey, it can be curdled, that's the way it is. Reserve.

In a separate bowl, add wheat flour, salt, powdered milk, baking powder and spices in a large bowl. Add the dough in the center of the mixer, slowly and gradually, until all the pasta.

Then add chopped and floured fruit.
Finally the egg whites, mixing until a homogeneous mass.
Throw the dough into the egg whites in small increments and slowly until done.

Grease the 4 shapes with margarine, put paper butter and spreads.
Big English cake shapes are 20 X10 centimeters.
Or 8 small English cake shapes, or
16 individual mini-cups (miniatures) suitable for gifts.
Preheated oven for 160 ° C, for approximately 60 to 90 minutes.
Do not open oven while baking.

Place the baking shapes inside an aluminum baking dish.
The bread dough is heavy.
Dipping into shapes less than half, grows a lot.

Allow to cool in the oven. After cool leave in the form until the next day, covered with a napkin.

The next day pack tightly closed with cellophane paper, well sealed.
Store in tightly closed containers in a dry and well-ventilated place.
*** If the temperature (the weather) is cold, the durability is up to one year inside the unopened can ***.

Note:
"Here at home does not last a day," he creates owner.
note:
Make one for each guest.
Wrap with colored cellophane paper. Tie a pink, red, or green ribbon and two 10-centimeters of wheat, place the Christmas card and two small balls one golden and one red, or the color of your preference.

You can place each miniature of the "Christmas Bread" on the Christmas table or on a separate table to distribute to the guests.
It looks very elegant and fine.

Canadian Tender With Corn Cream + Diet Syrup

Canadian Tender With Corn Cream + Diet Syrup
Ingredients:

1 Tender large

Clove:
1 pack of Indian carnation 30 pcs
Spices:
2 glasses of dry white wine
1 glass of natural orange juice
½ cup honey, molasses, chopped and melted rapadura or
Cherry syrup.
Diet Syrup:
1 cup of diluted fructose with 1 cup of water
to the fire until it is a thin syrup, or see in the packaging of the fructose.
Corn cream:
3 cans of good quality green corn drained and washed
1 can of sour cream
½ liter of cow's milk
50 grs. butter does not serve margarine
25 grs. or 1 tablespoon of wheat flour
How to Prepare the Tender:

Trace with a knife the sloping lozenges.
At the intersection of the scratches, prick a carnation.
Brush all tender with molasses.
In a baking sheet lined with aluminum foil, put the tender water (white wine, orange juice and cherry sauce), all 3 mixed ingredients
Continue to water the tender while in the oven with the baking pan.
Do the above procedure carefully.
Bring to the preheated oven for 160 ° C for 40 'minutes for each pound, that is approximately.
Remove the tender after roasting.

Baking Sauce:
In the way you bake the tenderloin, place in the fire and spread a spoonful of wheat flour, stirring constantly until the flour is cooked. For 8 'to 10 minutes add a glass of dry white wine. cream, if you want you can strain the sauce.
Dump the sauce over the tender or you can serve it separately in a saucepan.
Serve the Corn Cream separately.
How to prepare Corn Cream:
In a medium saucepan melt the butter, add the wheat flour stir well until cooking.
Add two cans of drained and washed corn, and the milk, with the corn beaten and the cream.
The other can of corn is beaten in the blender with the milk after straining.
Serve with white rice or with cooked vegetables, pasted in butter.
Broccoli or cauliflower vessels, cross cut carrots, potatoes, chuchu, all precooked, in micro waves See below
Add diced palm and sliced ​​mushrooms.
Note:
Put each vegetable inside a plastic bag, add 6 tablespoons of cold water.
Close the tying bag, stick with a fork in several places, not to burst.
Bring the microwave inside a bowl, high power 6 'minutes.
Put one vegetable at a time.