INGREDIENTS:
5 cups vegetable stock or broth
1 / 2 to 1 tsp. salt
2 tbsp. unsalted butter
2 tbsp. oil
1 medium onion chopped, about 1 / 2 cup
1 cup sliced \u200b\u200bmushrooms
1 / 8 tsp. ground white pepper;
1 cup white rice
1 / 2 cup dry white wine
1 tbsp. Add more butter at the end
1 / 2 cup grated Parmesan cheese
4 tomatoes rehydrate dry without
4 rehydrated dried tomatoes with oil or water.
rugula or watercress for garnish chopped PREPARATION:
1 .- In a pot put the fire broth with salt to heat, without boiling, keeping heat gentle boil while you prepare the risotto.
2 - In another heavy bottomed pan put 2 tablespoons of butter and oil to heat. Add onion and cook until wilted, then add 4 point dried tomatoes, the rest (the rehydrated) are saved for garnish.
3 .- Add the rice and stirring constantly with wooden spoon so that the fat and do not cover it completely from rice, cook 1 minute or until bright. 4 .- Add the wine and cook until reduced almost completely. 5 .-
will gradually adding broth (1 / 2 cup at a time for this amount of rice). You should not add too much liquid comes at a time and stirring constantly so that is never completely covered the rice, always scraping the bottom and edges of the pot so that
not stick and burn. Add more broth each time it has consumed you added earlier, about 2 minutes each time, this operation is repeated until the rice is al dente, cooked but feel that some resistance to the bite.
6 .- When you remove the pan from heat stir vigorously the remaining tablespoon of butter and then the Parmesan.
rehydrated Garnish with tomatoes and a little watercress rugula or
BUNS PELONES
This dish taught me to Maria's dyke in La Cañada in Zulia ....
INGREDIENTS:
For the stew:
kg. ground beef
1 large white onion
3 peppers
1 sprig of chives
1 sprig cilantro
sweet peppers 12
4 tablespoons oil
½ teaspoon cumin
1 tablespoon annatto
Salt and pepper to taste
For the Sauce:
5 tomatoes
2 large white onions
6 peppers
3 tablespoons oil
Salt to taste
And Mass:
1 kilo of maize flour
1 liter
water
1 pinch of salt
PREPARATION:
Before you begin, the first thing you to do is boil water in a large pot.
ground beef you're going to fry in hot oil this unexpected levels until it loses its color.
Then I'll add the rest of the chopped ingredients in small squares and fry until you finish what they achieve a dry dish.
Apart'll fry the onions, peppers and tomatoes cut into slices with annatto and salt. The sweat tops and leave it until it forms a more or less thick sauce.
At the same time you prepare your dough with flour, water and salt.
Go making balls the size of your choice. Each of them opens the top hole with your finger, hold it in the palm of your hand while filled with the stew. Then the tops with the same mass.
already prepared all the buns, put in groups of 5 or 6 in boiling water.
We know they are ready to take them out when they float on their own.
Then serve it warm and covered well with sauce.
can also go with white rice. Was it bad? Malo is not by mistake.
Striploin PROVENCAL
INGREDIENTS:
2 zucchini 2 onions Paprika
1 3 6 peeled whole tomatoes tenderloin steak 200 grams.
For the marinade:
1 cup olive oil 1 tbsp .
crushed black pepper 4 cloves crushed garlic 1 sprig rosemary
1 sprig fresh thyme
PREPARATION:
1. Cut the 2 courgettes, 2 onions and paprika into strips, 3 peeled whole tomatoes into quarters.
2. Prepare a marinade with 1 cup olive oil 1 tablespoon crushed black pepper, 4 cloves crushed garlic, 1 sprig of rosemary and fresh thyme.
3. Vegetables marinate steaks to 6 of 200 grs. and let stand for 1 / 2 hour.
4. Heat the grill over high heat, and reserve vegetables grilling heat.
5. Then "locks in" the steaks on the preheated grill.
6. Chamber when well browned on one side (approximately 10 minutes), give and go round and round.
7. Serve with grilled vegetables.
CHICKEN Brost
INGREDIENTS:
1 chicken in pieces 1 chicken prank
1 tbsp. mustard all-purpose wheat flour
Salt and pepper (to taste) Seasoning
oil PREPARATION: 1. Grab the chicken, and you add salt logs.
2. Place chicken in a pot with very little water, always ensuring that the chicken is cooked in its own pan juices. If you add more water missing, measuring for
do not stock, but it is cooked, it is not the same as parboiling, as it tends to fall apart.
3. Once cooked chicken and put it durito in a bowl.
4. In a bowl, put mischief
chicken with a tablespoon of mustard, mix well, you add salt (only a pinch because the chicken is cooked with salt).
5. In a bowl mix the flour, pepper, salt and some seasoning.
6. Then in the bowl which is the egg with the mustard, mix the chicken pieces, one by one, then go through the container where the flour, pepper, and salt.
7. Finally, you will mix well and fry in hot oil, it is golden brown and crispy chicken.
are ready to eat, accompany with french fries, salad and white rice, or if you only want fries.
CAUSE LIMEÑA
INGREDIENTS:
4 pounds potatoes
1 tablespoon ground yellow pepper or to taste 2 tablespoons oil 2 lemon juice Salt and pepper to taste Filling: 2 cans tuna
1 cup chopped onion 1 lemon juice 1 / 2 cup mayonnaise Decoration: 1 Lettuce 2 eggs cooked sliced \u200b\u200bolives 6 halved 1 tablespoon chopped parsley 1 cup mayonnaise
PREPARATION:
Cook potatoes in salted water, peel and put through the masher cool to add oil, pepper, lemon juice, salt and pepper.
In a bowl place half of potatoes shaping long as a loaf of bread or put in a round mold disassembled. On top place the tuna mixed with onion, lemon juice and mayonnaise.
Add half of potatoes and cover with mayonnaise garnished with eggs, olives, parsley and roll with lettuce leaves.
Note: You can replace the tuna with chicken, shrimp, prawns etc.
WHEAT STUFFED CHICKEN AND VEGETABLE
INGREDIENTS:
1 2 kilos chicken 1 cup onion
liquefied water to cover chicken
½ kg. salt 6 cloves garlic 1 tsp
. ground pepper 2 cups water
1 cup wheat 1
pepper cut in strips 1 onion, cut into julienne
Salt (to taste)
PREPARATION:
1.
Clean and wash chicken.
2. Place chicken in a large bowl and cover with water, add salt, ½ kilo, and left in a cold place for at least 2 hours, then removed and dry the chicken well. Rub with lemon. Rinse and drain thoroughly, then rubbed with a marinade made with onion, garlic and pepper, you have to rub it inside and out. Put aside.
3. In a pot heat the two cups of water to a boil, remove it from the heat and add the corn, soak for 10 minutes until wheat is tender, strain and mix with a sauce made with peppers and onions golden brown, season with salt and pepper, and stuffed the chicken with this mixture. 4. Tie wings and chicken legs so they are attached to the body of the chicken. 5. Put the chicken in the baking container. Preheat oven to 350 º C ., And cook for 40 minutes, then turn up the oven to 400 º C
., Simmer 20 minutes. Remove the container from the oven, remove chicken from packaging put it aside covered with foil and proceeds to prepare the sauce brewing liquid remaining in the container and add 1 / 2 cup water 2 tablespoons cornstarch, add this mixture to the sauce just the amount needed to thicken.
Ready to serve, it tastes the world!
THIGHS WITH PAPRIKA
INGREDIENTS:
clean 6 chicken thighs, skinned, split in two pieces 3 bell peppers big red 3 cloves garlic frying oil 3 tbsp. sugar salt and pepper (to taste)
PREPARATION:
1. First
thighs rub with the crushed garlic, salt and pepper, guard. Apart, clean the peppers removing veins and seeds and cut into thick julienne. 2. Heat oil in a large frying pan, when hot grossly add the sugar and peppers until browned, remove them and set aside in the oil browns and let cook covered thighs.
3. When almost ready add the peppers again and slowly simmer, remove from heat and pass the thighs to a baking dish with peppers bathing.
Discuss cornstarch, and acts when heated and that we add when the mixture is cold, talking about the custard before it was with pure egg.
STEAKS leek
INGREDIENTS:
4 steaks for large Milanese
4 leek
1 onion
Oil
Wheat
1 lt. beer
Salt and pepper (to taste) PREPARATION:
1. Salt & pepper the steaks and involves a leek in each tying with string.
2. A little flour and put them to fry in oil in a pan with high walls, bring them out and set aside.
3. In the oil remaining in skillet surplus fry "him onion grated dark to see, put the steaks, add the beer, cover and simmer for 40 minutes.
4. If you reduce too much add water, binds the sauce and serve.
STEW CHICKEN LIVER
INGREDIENTS:
500 grs. chicken livers and fat clean skins
1 large onion, diced
1 stalk scallion wheels cut
4 sweet pepper finely chopped seeded
½ red pepper diced
1 ripe tomato diced
3 large cloves garlic finely chopped
½ tsp. sugar
1 bay leaf
Water
Salt and pepper (to taste)
Oil
PREPARATION:
in a pot that is grossly
hot and a little oil you add the livers seasoned with salt and pepper.
Let them fry until golden brown but still raw, right out of the skillet and reduce heat to medium.
In the same skillet add onion, scallions, peppers and red pepper, cooking for about 10 minutes, until well wilted, add tomatoes and sugar and cook until tomato disintegrate almost completely.
Then add enough water to cover and let cook one 5 minutes, add the bay leaf and chicken liver and cook until done, about 15 or 20 minutes, correcting the seasoning and ready .
but Serve hot accompanied with a delicious white rice. My buddy just will not be missed.
PELAO GUIANA
INGREDIENTS:
1 or 2 chicken 3 cups chicken rice
6
sweet pepper 2 medium onions 2 green onions 6 ripe tomatoes
Worcestershire sauce Salt
Curry Oil Tomato Paste
PREPARATION:
Cut the chicken and wash very well, rubbing it with lemon, then fry in a heavy skillet until brown, remove them when they are ready and set aside.
Chop tomatoes, onion, scallions, sweet peppers and saute in the same pan and they are well fried add the curry and tomato paste.
Add the chicken back and add plenty of water or broth, cook for 15 minutes, remember they are needed 3 cups of liquid for each cup of rice since it must be delicious casserole.
Add the rice and when ready, turn and serve immediately. Garnish with peas
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