INGREDIENTS:
6 medium red peppers 4 tablespoons corn oil 2 tablespoons unsalted butter 1 / 2 cup chopped white onion 2 cloves garlic
minced 3 strips bacon, chopped 250 grams ground beef 1 / 2 tablespoon thyme leaves 2 bay leaf 1 cup tomatoes, peeled and chopped 1 cup of cooked rice in the usual way
2 chopped boiled eggs
PREPARATION:
1. This is well sencillito. To begin thoroughly wash the peppers. Scrape out a small cap, where they bring the stem. Save the lids. Get more seeds and wash again. 2. In a hot skillet that this grossly put the oil and butter, kitchen where the onion and garlic until soft. Add the chopped bacon and cook another few minutes. Add a dash of meat, thyme, bay leaf, salt and pepper. "If you really like you put a lot and if you like you put little bit, but put him" stir well and cook for 5 minutes.
3. Add tomatoes and cook for 15 minutes covering. Add the rice and egg, and turn off heat.
4. With the above mixture and place stuffed peppers in a refractory.
5. Finally put them each the top and sprinkle top with bread crumbs. Pour into the bottom of the refractory the broth and bake in preheated 350 º for 40 minutes.
Dress easy it is. You will have about stuffed peppers but lie Serve warm and enjoy your meal.
PIZZA MARGARITA
INGREDIENTS:
1 / 2 cup warm water 1 tsp . sugar 1 1 / 2 tablespoon granulated yeast 30 grams. yeast paste 3 tbsp.
oil 1 tsp.
salt 2 cups flour flour for dusting Other Ingredients:
1 tbsp. oil for greasing the mold
350 to 400 grs. Gouda cheese, shredded by the coarse side of grater
3 tbsp. chopped basil leaves
1 / 8 tsp. pepper, ground
3 / 4 of a kilo of tomatoes Italian style, "proficient", minced (to yield 4 cups peeled and seeded) 1 tablespoon
.
sugar
½ chopped onion 1 / 8 tsp.
ground pepper 1 tsp.
of salt 1 / 4 tsp. dried oregano 2 tsp ground
oil PREPARATION:
1. In a small bowl place the warm water and sugar. Stir the yeast, cover it with a washcloth and let it rest in a warm place for about 30 minutes. 2. You grab a bowl and mix the water with the yeast, oil and salt and gradually add you flour. knead until a soft texture
not stick to your hands. Let stand 1 hour, covered with a cloth, a warm and draft-free place. The dough should at least double in volume. 3. Place dough on a table or a floured board knead lightly go, make a ball with all the dough and let stand again in the covered container for 15 minutes. 4. Meanwhile, the oven is preheating to 250 º C. Grease a baking tray and preferably glass or aluminum baking in the dimensions shown.
5. Grate cheese and add the basil and pepper
.
mix everything.
6. Go chopping the tomatoes, stir the sugar, pepper, onion and salt and put everything in a pot to simmer for half an hour.
7. Place the dough again on floured board, knead slightly and with a floured rolling pin, you're going to stretch to approximately the size to cover a large skillet. The dough is rolled on the roller and rolled over onto hot griddle, cooked only on one side until well browned.
8. Take the dough from the pan and put it on the rack of the oven, spread evenly with tomato sauce and distribute over oregano and 2 tablespoons oil, add the cheese of your choice.
9. Finally, you put the tray in the oven and bake until gratin you.
CORDON
BLUE CHICKEN
INGREDIENTS: 1 Chicken Breast 100 grams of yellow cheese gouda type
100 grams of ham Egg
breadcrumbs All Purpose Flour
Oil for frying Salt and garlic powder
PREPARATION:
First of all you ask the butcher to prepare the chicken breasts to flatten Milan and that, if this is not possible, you must open each chicken breast in half like a book and with the rolling pin or a weight important flatten each chicken breast until it becomes the same thickness throughout its length, then breast seasoned with salt and garlic powder and place on one end with a slice of ham and a slice of yellow cheese, takes part in breast stuffed and rolled until it closed, with the help of toothpicks close tightly so that the cheese not leave, then goes through all-purpose flour, then egg and finally for bread crumbs, Fry in abundant oil over medium heat until well browned, take about 4 or 5 minutes per side. Serve hot.
CHICKEN STEW
INGREDIENTS:
1 chicken cut into 6
Sal
garlic powder
Pepper
Flour
Oil
2 tomatoes diced ripe
1 medium onion diced
3 red sweet pepper diced
2 large cloves garlic, crushed
Sal
Pepper
½ cup chicken broth
1 Kg
. potatoes
Cilantro
PREPARATION.
the chicken is cleaned in the water and rubs lemon, dried and seasoned with salt, garlic powder and pepper, tossing well passes through the excess flour and fry in a pan until thick walls fry are removed from the pot and put on paper towels to remove excess fat in the same pan fry the onion, then tomatoes, peppers and garlic until wilted Finally, add the chicken and broth are bring to a boil and cook for 15 minutes over medium heat, add the potatoes into 2 cm pieces of and cook for 30 minutes over low heat with the lid.
KILLED BEEF HAMBURGER
INGREDIENTS:
1 kg of meat ground 3 eggs ½ cup bread crumbs ½ diced onion hamburger bun
American cheese PREPARATION:
Mix meat with onion, eggs and breadcrumbs Knead until the meat is consistent and bread crumbs have absorbed all the liquid, then take a bit of meat and flatten on a board until the size and shape of a hamburger bun, chop and place slices of American cheese over ground beef and then cover with a little more meat on top creating a sense of sandwich. Place on grill until cooked and set aside. Place in a baking oven to cook all meat.
Companions:
-
Egg - Avocado sliced \u200b\u200b
- Lettuce - Tomato sauce - Mayonnaise - Mustard
sea bass with hollandaise sauce and leek
INGREDIENTS:
4 fillets of sea bass of about 150 grs. each. 4 leek
3 egg yolks 200 grams. butter A few drops of lemon juice, oil
Sal Black pepper
PREPARATION:
1. Put the butter into the fire to melt in a saucepan. 2. In another pan, put about 4 inch of water on the fire to boil. Place in a glass bowl or pan to form a water bath, the pot or bowl should not touch the water, ie should be slightly larger than the first. 3. Separate the whites from the yolks and place them inside the vessel which is above the pot, add a little lemon juice a pinch of salt and stir well with a manual wand. When it starts to make enough foam, add the melted butter slowly while beating, correcting the seasoning, and let the sauce aside.
4. Season fillets with salt and pepper and put them to cook in a skillet with a little oil until done, about 4 minutes per side.
5. Chop leek into thin julienne, saute in a pan with a little oil and season.
6. Serve the leek in the bottom of the dish and place fish pieces on top and bathes all with hollandaise sauce.
POLENTA
INGREDIENTS:
½ kg of yellow maize dough and kneaded,
3 eggs,
½ cup grated hard cheese,
1 / 4 cup oil;
3 / 4 cup chopped onion;
2 cloves garlic, crushed;
1 / 3 cup shredded red pepper, seeded and deveined;
3 / 4 cup chopped tomatoes without skin and seeds removed;
300 grams
of lean pork meat, coarsely ground;
1 1 / 2 tablespoon ketchup 1 1 / 2 tablespoon of sweet wine Muscat type;
to 1 tablespoon Worcestershire
1 / 4 teaspoon black pepper;
1 1 / 2 teaspoon salt;
1 tablespoon chopped pickled mustard;
2 tablespoons sugar;
pulp olives minced 4 medium
1 1 / 2 tablespoon raisins
1 teaspoon small capers.
PREPARATION:
Preheat oven to 375 degrees, grease a oven baking dish, mix the dough with eggs and cheese, mixed for 8 minutes, is sprayed into the mold a layer of mass . In a pot oil gets heated. You add the onion and garlic and cook until wilted, about 5 minutes. Add the paprika and tomato. It brings to a boil and cook about 7 minutes.
Add the pork, stir and cook for
2 to 3 minutes. Add the tomato sauce, wine, Worcestershire sauce, pepper, salt, pickles, l sugar, olives, raisins and capers. Stir and cook about 8 minutes Fugo strong. Be stopped, is set to low heat and cook until dry, about 30 minutes. Remove from heat and set aside to cool. In the baking dish after layer of dough is added in a single layer and put the dish up another layer of dough is put in the oven for about 30 minutes, then lower temperature to 300 and cook 1 hour more, when removing let stand 30 minutes before serving
CHICKEN WITH GINGER AND Scallion
INGREDIENTS :
2 chicken breasts Sal
garlic powder 6 stalks of green onion with 1 separate
ginger root not big
Soya 1 cup water 1 tablespoon cornstarch
PREPARATION:
Season the chicken with salt and garlic powder in a hot pan is cooked only until it changes color but not brown .
then removed from the pan and it is added to the green part of scallions and cook until nicely browned, then put aside and add the white part of scallions, cook until wilted and add slices of ginger to taste.
then placed in the pan a little water and stir well deglasar, add the chicken and a little soy according to your taste and dilute the cornstarch with a little cold water to thicken preparation, when serving sprinkle over the onion part that was removed.
STROGONOF
INGREDIENTS:
1 kg of goose or totally lean beef steak (no fat) 3 onions 80 g butter
1 tablespoon flour 1 cup white wine 1 tablespoon mustard Salt Thyme Laurel
Pepper to taste 1 large can sliced \u200b\u200bmushrooms 3 pickles
1 can cream
PREPARATION:
In a skillet, sauté butter the onion until golden, then add the flour and stir a few minutes, then add the wine, mustard, thyme, bay leaf and salt and pepper, add the mushrooms, pickles and cream.
addition, skip the meat prior to cutting into strips or dice in a oiled nonstick skillet just until browned on outside and pink inside, a meat, including juices is released with the stew from the pot, stir and turn off when the meat is ready.
0 comments:
Post a Comment