Monday, January 8, 2007

Mom Cheating With Son And Cought

Entree Plate 8 7

CHINESE RICE

INGREDIENTS:

Two bowls cold cooked white rice the previous day and loose, two beaten eggs,

50 grams of bean sprouts,

100 grams of peas, an onion with green and all, 10 shrimp, 100 grams of diced ham 1 teaspoon ginger powder, three tablespoons of corn oil a pinch of salt, white pepper

PREPARATION:
Prepare white rice in the usual way (in boiling water, cooking it twelve minutes) and set aside. In a large skillet heat the oil, pour the onion, and shrimp heads removed and peeled (tails can reserve some for garnish unpeeled) and ham, cook until brown. Add the beaten eggs. When the shrimp have lost their transparency, add the bean sprouts and peas, salt, white pepper, ginger powder, add rice and turn it into
pan. Serve hot. Note: You can take a tablespoon of soy sauce to cook rice.



SOUR CHICKEN


INGREDIENTS:

1 / 2 kg clean chicken.

preferably boneless breast



3 tablespoons of baking flour

1 tablespoon cornstarch

1 egg

1 paprika

1 / 2 pineapple

1 onion

Sal

For the sauce:

1 tablespoon tomato paste

1 pinch of salt

6 tablespoons sugar

½ cup water

½ cup of vinegar

1 tablespoon cornstarch

PREPARATION:

Start putting little, and going rectifying. For this amount and the case of pineapple, 3 tablespoons - 1 / 2 lt water Olry prepare a paste type, with flour, cornstarch, egg, plus a little water and some salt. Must Napar (cover) a piece of meat and keep it out of the pasta. We put a pan with plenty of oil over high heat and let it warm. Once hot, add chicken pieces and passed through pre-seasoned frying dough. Once golden brown, remove and drain on a napkin or paper towel. In the same oil, fry for a couple or three minutes the peppers and onions, sliced \u200b\u200bin advance. Book. For the sauce: In a saucepan, 5 tablespoons tablespoons water, tomato concentrate, a pinch of salt, sugar and vinegar. We let it simmer for about 5 or 6 minutes. Place in a pan add the mixture and the peppers, onions, pineapple chunks. Skip this set over high heat for 2 to 3 minutes. At this point add the meat and fry, live fire always the whole. If there is little thick thicken with cornstarch.

SMOKED PORK CHOPS WITH Tail


INGREDIENTS:

4 chops



1 cola

PREPARATION:

In a heavy skillet placed the 4 chops with 1 can of cola.

Cook over high heat until the caramel forms a soft drink, remember when it has evaporated almost completely liquid bathes the chops with candy to be stained.

Garnish with a little sesame

TOAST CHICKEN OR BEEF WITH PICO DE GALLO


INGREDIENTS:

8 corn tortillas 250 grams of ground beef
250 grams of chicken stuffed
2 ripe tomatoes 1 medium onion, sweet peppers 4 2 large cloves garlic 1 avocado 100 grams refried beans mashed the day before lettuce grated white cheese for pico de gallo pintón

1 tomato ¼ medium onion

cilantro vinegar olive oil






PREPARATION:




Fry the tortillas
and are set aside in pans various meat is cooked and the chicken with a sauce made with tomatoes, onions, peppers and garlic, the dish should be quite dry, apart guasacaca is made by placing the avocado in a blender and adding a dash of vinegar should look like thick cream, is separate pico de gallo sauce by mixing the diced tomato ripening fruit, diced onion and cilantro seasoned with cilantro, vinegar and oil. Taco is assembled by first placing the layer of mashed beans, then guasacaca, then stew beef or chicken, lettuce and finally white cheese, accompanied with pico de gallo.






PALOAPIQUE


INGREDIENTS:

pintón beans 1 package small

2 cups white rice 1 / 2 kg. ground beef 1 red pepper first 2 large white onions 1 leek

or leeks (integer)

2 sweet peppers 1 onion or chives 2 cloves garlic 1 carmencita or dye 1 liter of chicken or chicken broth 2 tablespoons vegetable oil 1 pinch cumin 1 pinch of salt













PREPARATION:

Soak the day before the beans, then place them in a pot with broth chicken or hen that cover and cook until tender about one hour. 2. In a hot skillet that roughly a little oil to make a sofrito criollo crudely crushed garlic, chopped sweet pepper, seeded, chopped onion, chopped scallions and chopped leek. Add a dash of cumin and fry until golden brown, add ground beef and put it to cook for half an hour. 3. Besides cooking two cups of white rice al dente (grain) and put the carmencita or coloring. 4. Cool rice, sauteed meat and grains.

5. Finally, place a large saucepan with little oil, fry the rice until hot, add ground beef and then the beans and cook for 10 minutes.

Serve hot and accompany it with spectacular chops. What powder? What mask? You lick your fingers in the style Ranger.





leg of THE CROSSROADS


INGREDIENTS:

leg of pork 1 of 5 kg

2 beers 1 tbsp. of salt per kg. of pork 1 tbsp.
oregano 6 tbsp.
sugar 2 onions 2 bell peppers large striped grated 1 tbsp. Worcestershire sauce 2 cloves crushed garlic 100 grs.

butter PREPARATION: The pork is marinated with salt, oregano, Worcestershire sauce, crushed garlic, onion, sugar and paprika. Place in a bowl and bathe in beer and grapefruit juice. Stored in the refrigerator for 1 or 2 days, turning occasionally. Day dinner in the morning, bake at 400 degrees for 3 and 1 / 2 hours (40 minutes per kg. Of pork) covered with foil. Every hour is bathed with the pork juices and releases the missing 1 / 2 hour uncovered the temperature climbs to 450 and is positioned above the butter, remove the liquid to make gravy.

Sauce: juice pork
takes fire with a cup of sugar until a thick syrup. When the sauce is ready, remove the roast from the oven, let cool and eat.














CARTOCHO TENDERLOIN


INGREDIENTS:

500 grs. long pasta tenderloin medallions 8

1 small onion, diced pepper, diced ½

100 grs. mushrooms 1 cup white wine or water 1 cube rib

4 cloves garlic 1 cup cream Parmesan salt and pepper (to taste)

PREPARATION:






First

is to season the beef medallions with salt and pepper, fry in a hot skillet grossly



to grab this golden colorcito is wonderful.


A part in a separate pan, sauté onion and pepper diced beforehand, then add the chopped mushrooms, minced garlic and ¼ cup water or white wine according to your taste.

put in a pot to cook pasta long but only for a period of 8 minutes to make it a little Durito.

Remove from heat the pan where the sauce and add half cup of cream, stir well and incorporates the fire, when the pasta is ready add it directly to pan and stir all ingredients.

Finally, take a long piece of foil, fold it in half, also doubles the edges to make a kind envelope, put the pasta with the sauce and medallions of tenderloin on top, close tightly folding the paper again.

In closing, sealing the edges well and take it to the oven for about 10 to 15 minutes, remove it from the oven and serve hot in a plativiris .



MILANESA


BEEF

INGREDIENTS: 4 patties made with black flesh, very fine 1 cup flour 2 eggs 1 cup bread crumbs and garlic salt
oil PREPARATION: 1. In a pan season the chicken with salt and garlic. 2. Placed in separate containers of flour, beaten chicken antics and breadcrumbs.
3. You spend every
Milan
for each bowl in this order, this is called breading.
then fry in plenty of oil over medium heat until golden.

4. Serve hot and accompany with your favorite salad and fried plantains.













BEER CHICKEN CASSEROLE

INGREDIENTS:

¼ cup butter



1 chicken 1 ½ kilos cut into quarters or 4 pieces

2 onions chopped 2 cloves garlic, crushed

4 cups of beer


½ cup flour wheat

2 cups sliced \u200b\u200bmushrooms 2 tbsp . tomato puree

1 bay leaf


Salt and pepper (to taste) PREPARATION:

1. Melt butter in a casserole dish and add the chicken pieces, onions and garlic and fry until chicken pieces are browned on all sides. Meanwhile, bring to a boil the beer until reduced to 2 ½ cups.





2. Sprinkle the flour over the chicken pieces and cook, stirring, for 1 minute.

3. Pour over warm beer, boil and remove foam. Kitchen over low heat for 10 minutes.

4. A

then add the mushrooms, tomato puree, bay leaf, salt and pepper to taste. Leave on low heat for 1 hour or until chicken is cooked.

5. Remove the bay leaf, and rectifies the seasoning before serving, garnished with parsley.

Garnish: chopped parsley.


Posted by admin at 10:46 AM

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