INGREDIENTS:
200g cooked spaghetti 2 slices bacon 1 tomato diced
large onion, basil
salt 3 or 4 eggs oil
Sauté the onion poached.
PREPARATION:
go in a bowl of spaghetti starting with scissors, add the tuna, cheese, salt and fried onions, and Finally we take the eggs for the omelet and fruit set in a pan with oil, and you're ready to eat.
SYNCHRONIZED
INGREDIENTS:
8 flour tortillas
8 cutlets or bottom round steak
150 grams of mozzarella cheese
150 grms of gouda cheese.
Sal
garlic powder
PREPARATION:
;
the chicken is marinated beef with salt and garlic powder, was put to fry in a pan with little oil until cooked to taste, but it is important to let them stand to throw away juice that have to throw so you will not be synchronized enchumbada.
Grate cheese and combine well, then put a tortilla on top you put a layer of cheese, then put meat to cover most of the tortilla (one should leave without meat 1 cm. through the edges) and on top of cheese over meat to cover, then put another tortilla on top and cook in a dry skillet until golden brown tortilla and cheese is melted. Accompany those synchronized with guacamole, mashed beans and a little sour cream
MOJITO TRUJILLANO
INGREDIENTS:
6 eggs 2 stalks green onions finely chopped 1 onion, finely chopped
milk 1 cup finely chopped 1 tomato, skinned and seeded
1 piece of red pepper into strips 1 tbsp . chopped parsley 1 tbsp. chopped cilantro Salt Pepper 2 cucharadas de aceite o de mantequilla
PREPARACIÓN:
1. Calienta la mantequilla.
2. Sofríe el cebollín y la cebolla hasta que estén transparentes. Añade el pimentón y el tomate. Deja a fuego lento por 5 minutos.
3. Mezcla los huevos batidos, la leche, la sal, la pimienta, el cilantro y el perejil.
4. Añade esto al sofrito y deja cuajar removiendo en un solo sentido, a fuego lento por unos 20 minutos.
5. Sirve con picante en la mesa para que se condimente al gusto de cada persona y arepitas andinas.
Antipasto
INGREDIENTS:
1 large pot of pickled vegetables 2 cans tuna in oil of 185 gm.
1 ½ cup ketchup ¾ cup vinegar
¾ cup sugar 4 tbsp.
oil Salt and pepper (to taste)
Bay leaves (to taste)
PREPARATION:
1. Place all vegetables in layers in a large pot, add the tuna, mix tomato sauce with vinegar and sugar and add to the vegetables, pour the oil, salt & pepper and put the bay leaves to taste, if you
really like you put a lot and if you like you put little bit , remove everything with a wooden paddle.
2. Then take the fire until everything is amalgamated and forms a thick sauce, do not let the vegetables cook pass it melt, let them cook up a compromise, withdraws from heat and let stand well before refrigerating.
3. Serve hot or cold with crackers, cassava bread or toast.
is ideal as appetizers, entrance or side dish. Do not miss it!
EGGPLANT STUFFED WITH ANGEL HAIR PASTA
INGREDIENTS:
3 aubergines
2 cups oil for frying the eggplant
2 tbsp. butter
3 tbsp. Parmesan cheese
salt and pepper
12 basil leaves finely chopped
250 grs. of cooked pasta
1 cup tomato sauce
1 clove garlic
2 cups mozzarella cheese PREPARATION:
1. First things first. Preheat oven to 350 º F.
2. Cut the ends of the eggplants, peel and cut into strips ½ thick finger. 3. In a skillet fry the eggplant with oil grossly
hot hot
unexpected levels.
4. Put them in a kitchen towel to absorb excess oil.
5. Then, in a bowl combine the butter, Parmesan and salt, add the basil and add the pasta.
6. Take a small portion of pasta mixture and put up a piece of eggplant, rolled and put in a pan.
7. Put the tomato sauce over the eggplant, then put it over the mozzarella cheese and finally the Parmesan cheese, and take it to the oven by 20 min.
What feel the eggplant will test these proportions
ONION SOUP
INGREDIENTS:
4 medium onions sliced \u200b\u200b2 tbsp.
2 tbsp butter.
olive oil 1 tbsp. sugar 2 tbsp. flour 5 cups chicken broth
6 slices of bread (toasted in the oven)
1 / 4 cup grated Parmesan cheese ¼ cup grated Gouda cheese PREPARATION:
;
1. In a pan, put heat oil and butter over low heat. 2. In the same oil fry the onions until they become translucent. Add sugar and when golden brown sprinkle the flour and stir constantly for 2 minutes. 3. Lower the heat and add the broth and let it heat until the onion is cooked, about 10 minutes. 4. Pour the soup into individual refractory containers and cover with a slice of toast.
5. Sprinkle the bread with gouda cheese and finally the Parmesan.
6. Finally, enter the containers in the oven on broil (that is as hot as the oven) and remove them when the cheese starts to brown and serve immediately.
coarse I recommend that you prepare soup, because you do not eat one or two dishes ... I eat it all. Enjoy!
TAPES WITH SPINACH, HAM AND MUSHROOMS
INGREDIENTS:
2 garlic cloves 150 grams.
cooked ham Salt
180 grs. cream 4 tbsp. Parmesan cheese 2 cups boiled spinach
pepper (to taste) Nutmeg
200 grs. mushrooms 500 gr. Ribbon Noodles 50 grs.
butter PREPARATION:
1. Put cooked pasta ribbons in water with salt and a tablespoon of olive oil until tender but al dente, then drain.
2. Separately in a pan put to brown the garlic in butter and remove them.
3. Add the diced ham and sliced \u200b\u200bmushrooms and sauté for 5 minutes.
4. Then add the spinach, cream and season with salt, pepper and a touch of nutmeg. 5. Finally, you add the noodles, stir well and sprinkle it with coarse cheese, " If you really like you put a lot and if you like you put little bit"
. Serve hot.
dish is spectacularly good, do not you can lose
BEEF SANDWICH GROUND SPICES
INGREDIENTS:
1 kg. ground beef 1 can of tomato paste 1 cup tomato sauce
1 / 2 cup chopped onion 1 small stalk celery
minced 2 tbsp. brown sugar 3 / 4 tbsp. garlic powder 1 / 4 tsp. English red pepper powder 1 / 2 diced green pepper 14 round breads
PREPARATION:
1. The first thing you do is put to brown the meat in a large pot.
2. When the liquid has almost completely evaporated, add the other ingredients except the bread, cook for 1 hour or until it appears without thick but still liquid.
3. Open your bread and place the spicy ground beef filling.
4. I recommend that you serve with warm bread.
Brother if you accompany the sandwich with some fries whatever, you're going to go crazy how good he is. Do not miss it!
fried anchovies
INGREDIENTS:
1 kg. anchovy
3 lemons cut in half
1 tbsp. salt
1 tsp. freshly ground black pepper
1 cup oil
1 cup flour
PREPARATION:
1. With a sharp knife to cut the anchovies go below to remove the guts and the guts, pulling with your fingers. Leave them whole with heads and place them in a container. 2. Then rub the anchovies with lemon juice and wash under running water. Let dry on paper towels. 3. Put them back into a container and this time it's going to rub with salt and pepper well mixed. 4. Put in a pot heat the oil until no longer be more and while, in another container and you put the flour from the anchovies in the flour shaking off excess. Add them to the pot with oil and hot. 6. Fry until golden
5 to 6 minutes and pass them to a colander with paper towel to remove excess fat.
Mega absurdly good. Try it and see!
GREEN SALAD WITH LEMON VINAIGRETTE Quemao
INGREDIENTS:
1 lemon 1 cup heavy cream 1 tablespoon
mustard salt pepper olive oil pintones 2 tomatoes cut into wedges 1 cos median PREPARATION:
In a pan with a put a tablespoon of lemon oil, cut into halves with the pulp touching the bottom of the pan to burn is that you black. Squeezing in the cream and add the mustard, salt and pepper, a little olive oil and mix well to homogenize. Use this dressing on a salad of fresh lettuce and
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