Continuation

Continuation
it loses its medicinal properties.Cook in ordinary pan for 20 to 30 minutes over low heat until the chickpeas are almost cooked. Remove the double, cooked meats. Add the carrots, potatoes, peas, peas, onions, tomatoes, bell peppers, garlic, chopped celery stalks and beef stock to the broth of the pan. , place on a platter. Put it back in the pan, the double and all the meats. Remove the broth as soon as the meats are cooked. Add the mocotó cubes and simmer for another 10 minutes on low heat. Serve in a shallow bowl of clay, very hot. If you need to put hot water in the pan where you put the meats and vegetables. Not to cool. Serve the meats and vegetables thoroughly hot, sprinkle parsley on top. Peppermint Garnish Before serving season the chickpeas, with the bacon fried in cubes in the oil with the onion grated or chopped. Serve the double with the chickpeas in a deep soup dresser with lid, not to cool. If you want you can serve white rice is optional (optional) Garnish the plate of meats and vegetables with several green cambucy pepper and red pepper finger. Make the decoration: Stick the cambucy pepper in the stem, put in a pepper finger young girl standing. The cambucy pepper is round green looks like a little balloon, the pepper girl finger is long red. Note: Puchero should be served very hot, it is intense winter dish.

Puchero Beans with Various

Puchero Beans with Various Meats and Vegetables



Ingredients:

1 kg of raw chickpeas, or white beans
2 liter of cold water
1 liter of mocotó broth See below

Spices:

2 large onions, chopped or grated
1 bay leaf fresh, or ½ teaspoon ground coffee
2 whole basil sprigs
1 whole rosemary branch (optional)
1 teaspoon or grated fresh ginger (soup). see below
1 teaspoon salt
1 pinch of nutmeg (optional)
If someone has high blood pressure do not put ginger
Other Ingredients:

4 large mature tomatoes without skins without seeds, or
1 tablespoon full of paprika (ground urucum) or curcuma
1 yellow pepper, chopped
1 chopped red pepper
2 tablespoons of broth or to taste (optional)
1 cup chopped parsley (leaves and stems)
The stem does not throw away is rich in iron and other vitamins.
1 teaspoon fresh pepper finger of minced seeded seed
2 tablespoons corn oil, or butter
1 piece of cinnamon stick (optional)
You can substitute the cinnamon stick for 1 teaspoon of cinnamon powder
Other Ingredients:

300 grs. of cooked mocotó, diced
200 grs. of muscle (beef) raw
200 grs. thigh of the chicken wing or breast cut into cubes
200 grs. pork ribs fresh or raw salted
200 grs. of raw salted pork loin
500 grs. of double boiled beef without the pre-cooked fat
Throw the cooking water out (garbage).
50grs. of thin bacon cut into small cubes
2 smoked sausages

Vegetables:

2 medium cooked whole carrots, shelled
4 medium boiled potatoes, shelled
3 medium onions, cooked
1 medium cooked cabbage
1 whole cooked bottom plate of stew (optional)
2 celery stalks, thinly sliced
1 garlic only the white part cut into thin slices
1 cup cooked fresh green pea (optional)

Decoration:

10 green cambucy peppers
10 red peppers finger peppers
Prick the young finger pepper (red) in the center of the green cambucy pepper.


Way of preparing:

Thoroughly wash all salted meats to remove excess salt.
Put the salted meats, inside a deep bowl with capped water, take the refrigerator for 12 hours.
Change the water once.

Cut the fold into thin strips, 5 to 8 centimeters
Then clean the double, remove all the fat, wash well under running water, soak for 10 minutes with a cup of vinegar, to take the strong smell, or without water put a cup of cachaça (brandy)

Put the double dish to cook with water and with 1 cup of vinegar in a pressure cooker, for 15 minutes.

Close the pressure cooker, raise the pin, strong fire, as soon as it boils, lower the pin of the pan, lower the fire at least.

Do not cool the pan under the faucet, let it cool capped, open the pan only after cold.

After the double-boned boil, throw the cooking water off.
Then wash the double with plenty of hot water. Reserve.

Boil the bread for 5 minutes, leave to cool, remove the skin. Reserve.
Cook the muscle in the pressure cooker for 20 minutes.

Wash the mocotó well, remove the chulé that is in the middle of the hull.
If you do not know how to do the above procedure cut the whole hull and despise (throw away garbage).

Put the mocotó to cook in the large pressure cooker covered with water and with a cup of (tea) vinegar or lemon juice.

As soon as the pressure cooker boils, lower the pin and lower the heat at least, cook for an hour.

Allow the mocotó to cool alone, (without cooling the pan under the faucet).
The procedure above, spoils the pressure cooker rubber.
"Do not throw water from the brat's baking"
Drain the broth of the mocotó in a bowl, take the refrigerator for 12 hours.
After it cooled remove the fat that remained on top with the aid of a spoon and with paper towel, discard the fat is rubbish.

After cooling, cut the gelatine (the mocotó's broth) into 2-centimeter cubes, which remained under the fat, which you discarded. Reserve.

How to prepare the chickpeas:

Wash the chickpeas well, soak in cold water for 10 hours.
The next day place the chickpeas with the water to cook in the pressure cooker for 10 minutes.

Close the pan, raise the pin, as soon as it starts to boil, lower the pin and the fire in the minimum.

Do not cool the pan under the tap, let it cool normally before opening, that is, only after all the steam has gone out.

In a very large pan, place the pre-cooked chickpeas with the cooking water, the broth of the cooked and defatted mocotó, the loin, the rib, raw.
The muscle and the double are pre-cooked, add the tomatoes, bell pepper, ginger and 5 'minutes before removing the fire add the fresh herbs, remove before serving.
If you put the herbs ant

Pudia de Naranja y Pudin de Goiaa Helado

Pudín de Naranja y Pudín de Goiaba Helado

ingredientes:


1 lata de leche condensada
2 latas de jugo natural de naranja
4 huevos grandes enteros o 6 pequeños
1 cucharadita de raspa de naranja o limón (opcional)
1 cucharadita de almidón de maíz (másena) (opcional)

Modo de preparar:

Golpear todos los ingredientes en el licuador
Forma untada con mantequilla y luego caramelada
Coloque la masa del pudín en forma con agujero en el centro,
llevar al horno para hornear.
Horno medio 180 º C, en baño de agua de 35 a 45 minutos
Coloque el agua caliente en el baño de agua para acelerar la cocción
Después del pudín asado dejar enfriar dentro de la forma
Dibujar y guardar en la nevera

almíbar:

1 taza de azúcar
1 cucharada (sopa) de agua tibia

Modo de preparar:

Coloque el azúcar mojado en una olla.
Llevar al fuego bajo, sin mover, hasta derretir sin quemar,

Pudín de Goiaba Frío


ingredientes:

½ kilo de guayaba roja, o cuatro goiabas muy grandes
1 taza de té de agua fría
1 lata de leche condensada
2 cajas de gelatina en polvo sabor fresa,
2 tazas de (té) de agua hirviendo para disolver la gelatina

Modo de preparar:

Lavar bien las goiabas, cortar en seis pedazos golpear en el licuador con una taza de agua fría.
Después de las goiabas bien batidas con el agua, pasar por el tamiz para retirar la cáscara y las semillas.
Por separado coloque en un tazón las dos cajas de gelatina, vaciar poner el agua hirviendo, disolver bien
Mezclar manualmente la pulpa de la guayaba con la gelatina disuelta
Mojar con agua una forma ondulada, con agujero en el centro.
Colocar el pudín, llevar la heladera a cuatro horas.
Adorno con hojas de menta y uva roja
Puede colocar en copas individuales

Orange Pudding and Iced Guava Pudding

Ingredients:


1 can of condensed milk
2 cans of natural orange juice
4 large whole or 6 small eggs
1 teaspoon orange or lemon zest (optional)
1 teaspoon corn starch (cornstarch) (optional)

Way of preparing:

Beat all ingredients in the blender
Spread with butter and then caramelised
Place the pudding dough into the hole-shaped shape in the center,
bring to the oven for roasting.
Oven average 180 º C, in water bath for 35 to 45 minutes
Put the hot water in the water bath to speed up the cooking
After the roast pudding let cool in the form
Unmount and store in refrigerator

Syrup:

1 cup of sugar
1 tablespoon of warm water

Way of preparing:

Put the wet sugar in a pan.
Bring to the low heat, without stirring, until melting without burning,

Cold Goose Pudding


Ingredients:

½ pound of red guava, or four very large guavas
1 cup cold water (tea)
1 can of condensed milk
2 boxes of gelatin powder flavored strawberry,
2 cups (tea) boiling water to dissolve the gelatin

Way of preparing:

Wash the guavas well, cut into six pieces beat the blender with a cup of cold water.
After the guavas are well beaten with water, pass through the sieve to remove the bark and seeds.
Separately place the two boxes of gelatine in a bowl, pour into the boiling water, dissolve well
Manually mix guava pulp with dissolved gelatin
Water a wavy form with water, with a hole in the center.
Put the pudding, take the refrigerator for four hours.
Garnish with mint leaves and red grape
Can put in individual bowls

Orange Pudding and Iced Guava Pudding

Orange Pudding and Iced Guava Pudding

Ingredients:


1 can of condensed milk
2 cans of natural orange juice
4 large whole or 6 small eggs
1 teaspoon orange or lemon zest (optional)
1 teaspoon corn starch (cornstarch) (optional)

Way of preparing:

Beat all ingredients in the blender
Spread with butter and then caramelised
Place the pudding dough into the hole-shaped shape in the center,
bring to the oven for roasting.
Oven average 180 º C, in water bath for 35 to 45 minutes
Put the hot water in the water bath to speed up the cooking
After the roast pudding let cool in the form
Unmount and store in refrigerator

Syrup:

1 cup of sugar
1 tablespoon of warm water

Way of preparing:

Put the wet sugar in a pan.
Bring to the low heat, without stirring, until melting without burning,

Cold Goose Pudding


Ingredients:

½ pound of red guava, or four very large guavas
1 cup cold water (tea)
1 can of condensed milk
2 boxes of gelatin powder flavored strawberry,
2 cups (tea) boiling water to dissolve the gelatin

Way of preparing:

Wash the guavas well, cut into six pieces beat the blender with a cup of cold water.
After the guavas are well beaten with water, pass through the sieve to remove the bark and seeds.
Separately place the two boxes of gelatine in a bowl, pour into the boiling water, dissolve well
Manually mix guava pulp with dissolved gelatin
Water a wavy form with water, with a hole in the center.
Put the pudding, take the refrigerator for four hours.
Garnish with mint leaves and red grape
Can put in individual bowls

Pudding With Dried Fruit

Pudding With Dried Fruit

Ingredients:

Pasta:
1 liter of cold cow's milk
6 large eggs beaten
200 grs. of refined sugar
2 servings of brandy or cocoa liquor
1 or 2 tablespoons lemon zest, only green part

Filling:

150 grs. seedless raisins, soak, then drain, or
100 grs. of sweet apricots, leave to soak, then drain
150 grs. of crystallized fruits leave stings and washed, to remove the sugar

Other Ingredients:

300 grs. of English type biscuit chopped into cubes, or
the same measure of stale bread cut into cubes


Way of preparing:

Beat the eggs with the sugar in the blender for 5 minutes, then add the milk, beat again.
In a large bowl, put the chopped biscuits into cubes, pour the blender mixture and let it sit for half an hour, or until the biscuits are well wet.
Spread with butter and sprinkle wheat flour a high round shape with a hole in the center, or can caramel, and also pass honey, or Karo
Put half of the dough, spread the fruit on top, and finally the rest of the dough.
Bring to bake in a double boiler for 60 minutes or until blush.
Let cool, refrigerate until ready to serve.

Note: You can exchange the sugar for 5 tablespoons of oven and stove sweetener.
         
It can also substitute the raisins and fruits crystallized by sliced ​​apples.

Coco Pudding or Pudding Cheese Miscellaneous + Secret Chef

Coco Pudding or Pudding Cheese Miscellaneous + Secret Chef

Ingredients:

1 cup of sugar or to taste or
½ cup (tea) of sweetener suitable for oven and stove
6 eggs beaten
1 glass of milk (250 ml)
4 tablespoons freshly grated coconut or grated half-grated cheese, or fresh cheese (crumbled with fork), grated Parmesan cheese
1 tablespoon of wheat flour
1 tablespoon butter

Way of preparing:

Beat the eggs in the blender, add the milk, butter, sugar, wheat flour, beat by five minutes, put the grated coconut or the grated cheese last.
Grease a shape with butter and then put the caramelized syrup or Karo or honey.
Dump the blender dough into the caramelized form.
Let stand 30 minutes before baking
Bake in medium oven at 180 º C in a water bath for 30 minutes or until blush

note:
You can replace the coconut with grated parmesan cheese or other cheeses.

ATTENTION

Chef's Secret:
Want to know why (let the pudding rest for 30 minutes)
The reason is to separate the coconut or cheese from the dough.
If you do not mind, you can bake then,

Various Cheese Pudding

Ingredients:

1 can of condensed milk
2 cans of cow's milk
2 cups (tea) mines cheese or half grated cured or ricotta ricotta
4 large whole or 6 medium eggs

Way of doing:

Beat the eggs in the blender, then add the condensed milk and the cow's milk, beat again, last the grated cheese or the cheese chosen.
Grease the shape with butter and then with caramel sauce.
Bake in a water bath.
Place to bake in water bath with hot water, to speed up the cooking.
Bake for 45 minutes in medium oven at 180 º C.
Unmold after cold.
Store in the refrigerator until serving time.
You can bake in tall pudding pans, greased with butter and then caramel.
If it gets difficult to unform it put the shape a few minutes into hot Maria bath.

C a l d a p a r a c a r e m a l e r:

1 cup of sugar
½ cup of hot water
Cold water rocks the sugar.

Way of preparing:

Melt the sugar over low heat to avoid burning, then add the water to let it boil over low heat until all the lumps of sugar are dissolved and the syrup is thick.
Grease the shape with butter, then throw the caramel, then pour out pudding already beaten.
If you want to grease the shape with butter and then with Karo
Note:
If the syrup burns away (litter), it becomes bitter and you lose your work and the pudding.Also.