Cowboy Chili and Baked Bean Pot

Cowboy Chili.

Cowboy Chili and Baked Bean PotIngredients

1 tablespoon vegetable oil
6 slices smoky bacon, chopped, optional
1 1/2 pounds coarse-ground sirloin
2 Idaho or russet potatoes, peeled and chopped
1 large onion, chopped
2 Fresno chile peppers, sliced
1 carrot, peeled and chopped
4 cloves garlic, chopped
2 tablespoons chile powder
1 large fresh bay leaf
Kosher salt and freshly ground black pepper
1 (12-ounce) bottle beer
4 cups beef stock
1/4 cup thick Worcestershire sauce
1 (16-ounce) can baked beans
1 (14-ounce) can diced fire-roasted tomatoes or diced tomatoes
Scallions, thinly sliced on an angle for topping
Directions
Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add the bacon, cook until browned, and remove with slotted spoon. Add the beef, brown well, and then add the potatoes, onions, chiles, carrot, garlic, chile powder, and bay leaf. Season the mixture liberally with salt and pepper, and cook 10 minutes more, stirring frequently.

Add the beer and stir about 2 minutes, or until the beer almost cooks out completely. Stir in the stock, thick Worcestershire sauce, baked beans, and tomatoes, and thicken to desired consistency, about 20 to 45 minutes over a steady simmer for loose to super-thick chili. Cool and store for make-ahead meal.

Reheat over medium heat with a little water, if necessary, to loosen up the chili, so it will heat through without scorching. Serve in shallow bowls topped with green onions

Cowboy Beans

Ingredients

2 cups pinto beans, cleaned, soaked overnight in a non-reactive bowl and drained; liquid discarded
1 ham hock
1 bay leaf
3 cloves garlic, peeled
1 whole jalapeno chile
5 cups water
2/3 cup finely chopped white onion,
2 slices thick-cut bacon, finely chopped
4 ounces pork chorizo, casing removed
Salt and freshly ground black pepper
Directions
In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat. Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender. If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking). Turn off the heat.

Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes. Add onion and cook for about 3 minutes or until translucent. Transfer bacon and onion mixture to the pot with the beans. Wipe pan clean. In same pan cook chorizo over medium heat until crisp, about 1 minutes. Using a slotted spoon, remove the chorizo and drain on paper towels. Add to the beans. Season lightly with salt, if necessary. Stir the beans over medium-high heat until heated through. Remove the bay leaf and ham hock and discard. Ladle into bowls and serve.

Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans. Proceed as above but reduce the cooking time to 1 hour.

Tuscan Pasta Salad With Grilled Vegetables

Total Time:

30 min
Prep10 min
Cook 20 min
Yield:6 to 8 servings
Level:Easy

Grilling Central
Backyard Barbecue
Cookout Sides
More
Ingredients
1 small head radicchio, halved lengthwise and cored
2 small bulbs fennel, cored and cut into 1/4-inch wedges, plus 1/4 cup chopped fennel fronds
6 assorted baby bell peppers, halved and seeded
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
8 ounces orecchiette (about 2 cups)
1 15-ounce can cannellini beans, drained and rinsed
Juice of 1 lemon
2 tablespoons chopped fresh parsley
3 ounces parmesan cheese, shaved with a vegetable peeler
Directions
Preheat a grill or grill pan to medium high. Toss the radicchio, fennel wedges and bell peppers in a large bowl with 1/4 cup olive oil. Season with salt and pepper and grill, turning occasionally, until charred and crisp-tender, about 4 minutes for the peppers and radicchio, 6 minutes for the fennel. Remove from the grill and let cool, then cut into small pieces.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer to a serving bowl. Add the grilled vegetables, cannellini beans, the remaining 1/4 cup olive oil, the lemon juice, parsley, 1/4 teaspoon salt, and pepper to taste; toss. Add the parmesan shavings and fennel fronds and toss gently. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.)

Whole-Grain Pasta with Chickpeas and Escarole

Ingredients

2 cups whole-grain penne
1 head escarole, roughly chopped
4 tablespoons extra-virgin olive oil, plus more to taste
1/4 cup capers, drained and patted dry (optional)
5 cloves garlic, sliced
1/2 cup roughly chopped fresh parsley
1/4 teaspoon red pepper flakes
1 28-ounce can whole peeled tomatoes, crushed slightly,
liquid reserved
1 15.5-ounce can chickpeas, drained, rinsed and patted dry
Kosher salt and freshly ground pepper
2 bay leaves
1/2 cup freshly grated parmesan cheese, plus more for garnish
Directions
Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.

Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.

Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.

Per Serving: Calories 540; Total Fat 19 g; (Sat Fat 4 g, Mono Fat 11 g, Poly Fat 2.6 g); Protein 21 g; Carb 79 g; Fiber 15 g; Cholesterol 9 mg; Sodium 800 mg

Tiramissu

Tiramissu

Creamy, lemony layers are brightened by berries in this no-bake cross between tiramisu and trifle. Kids can assemble this treat with very little help.

Ingredients1/4 cup fresh lemon juice
1/4 cup granulated sugar
12-ounces cream cheese, softened
One 8-ounce jar prepared lemon curd
2 cups heavy cream
22 hard ladyfinger cookies
3 cups mixed raspberries and sliced strawberries
Powdered sugar, for garnish
Whipped cream, for serving
Directions
In a small measuring cup, mix the lemon juice with the sugar and 1/4 cup water until the sugar is dissolved. Set aside.

Place the cream cheese, lemon curd and heavy cream in a food processor and process until smooth and a bit fluffy.

To assemble the tiramisu, place half the ladyfingers in the bottom of an 8-inch square baking dish, breaking a few to fit, and drizzle with half of the lemon syrup. Top with half the lemon cream and 1 cup mixed berries. Repeat the layers, using the remaining ladyfingers, syrup and lemon cream.

Cover with plastic wrap and chill at least 8 hours or overnight. Before serving, top with the remaining 2 cups of berries and dust with powdered sugar. Serve with whipped cream on the side.

Fondue Cheese

INGREDIENTS

200g cheddar 

300g emmental cheese or steppe

1 clove of garlic

1 tablespoon of cornstarch

1 cup of brandy (20 ml) (optional)

3/4 of a cup of dry white wine (about 180ml)

PREPARATION

Grate the cheese grater or food processor in

Dissolve the cornstarch in white wine and mix with cognac

Add nutmeg to this liquid

Pass the garlic on the sides and bottom of pan

Put the cheese and the liquid in the pan that you prepared and go mixing, always on low heat until the cheese melt completely

Keep stirring until the dough get a homogeneous consistency, soon after boil

Should be very liquid, dissolve a little more cornstarch in a cup of water and add to mixture

Serve with Italian bread preferably, but failing that you can use other bread, since you have a firm consistency to not fall apart when in cheese you dip

Annie's Fruit Salsa and Cinnamon Chips

Typical recipe from: Mexico

Prepared in: 20 minutes

Servings: 4 people
Category: First Plate

Ingredients:

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar

PREPARATION

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture.

Amazingly Good Eggnog

Category: Drinks
Typical recipe from: USA
Ready in: 25 minutes
Servings: 4 people
ingredients:
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

Preparation:
One. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over Lowest setting is 5 minutes. Slowly bring milk mixture to a boil.
2nd. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring for 3 minutes Constantly, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.

3rd. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.

Black Bean Spinach Pizza

Category: Diet

Typical recipe from: United Kingdom

Prepared in: 30 minutes

Servings: 4 people









ingredients:



1 (10 ounce) package prebaked Italian bread shell crust

1 (15 ounce) can black beans, rinsed, drained, and mashed

1/3 cup chopped onion

2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon minced garlic

1/2 cup salsa

1/2 cup frozen chopped spinach, thawed and squeezed dry

2 tablespoons minced fresh cilantro

1/2 teaspoon hot pepper sauce

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded sharp Cheddar cheese

preparation:

Place the crust on an ungreased 12-in. pizza pan. Combine the beans, onion, chili powder, cumin and garlic, spread over crust. Layer with salsa, spinach and cilantro. Sprinkle with hot pepper sauce and cheeses. Bake at 450 degrees F for 8-10 minutes or until golden brown.

Italian Confetti Pasta Salad

ingredients:

Ingredients :

1 cup mayonnaise

1 tablespoon red wine vinegar

1 teaspoon salt

1/4 teaspoon ground black pepper

1 clove garlic, minced

1 1/2 tablespoons chopped fresh basil

2 cups colored rotini pasta

1 cup chopped tomatoes

1/2 cup chopped yellow bell pepper

1/2 cup sliced ​​black olives



 Preparation:



One. Cook pasta According to package directions. Rinse in cold water, and drain.

2nd. In a large mixing bowl, whisk together mayonnaise, vinegar, salt, black pepper, and garlic until well blended. Mix in basil. Add pasta, tomatoes, bell peppers, and olives; fold gently until mixed. Chill Several hours. Stir gently before serving.

Barbecue spice blends (AUT)

Ingredientes :

Berbere

2 teaspoons whole cumin

2 teaspoons whole coriander seeds

1 teaspoon whole ajowan seeds

1 teaspoon whole black peppercorns

¾ teaspoon whole fenugreek seeds

½ teaspoon whole allspice berries

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½-1 teaspoon ground bird's eye chilli (1 teaspoon or more will be very hot)

4 teaspoons salt

Garam masala

4 teaspoons fennel seeds

2 ½ teaspoons cinnamon quills

2 ½ teaspoons caraway seeds

½ teaspoon black pepper

½ teaspoon cloves

½ teaspoon green cardamom seeds

Cajun spice mix

3 1/3 tablespoons paprika

3 1/3 tablespoons basil

2 tablespoons garlic powder

2 2/3 tablespoons onion flakes

4 teaspoons salt

4 teaspoons cracked black pepper

4 teaspoons ground fennel seeds

3 teaspoons parsley

3 teaspoons ground cinnamon quills

3 teaspoons thyme

1 or more teaspoons (depending upon how hot the blend is to be) ground white pepper

1 or more teaspoons cayenne pepper

1 chicken breast per person, to serve

butter, optional

Preparação: Berbere Lightly roast the whole spices (cumin to allspice) in a dry frying pan, then grind coarsely with a mortar and pestle or spice grinder before adding remaining ingredients. Stir well to combine and store in an airtight container. Garam masala Grind combined spices in a mortar and pestle or spice grinder to a fine powder. Store in an airtight container. Cajun spice mix Combine spices in a small bowl and store in an airtight container. To cook Cajun blackened chicken, sprinkle blended spices onto a chicken breast and allow to dry-marinate for up to 20 minutes. Cook on a lightly oiled grill plate or frying pan until cooked through. To achieve a traditional 'blackened' look, cook the chicken breast in butter. As the butter burns during the cooking process it creates the 'blackening' effect.

Filetspiesse mit Gemüse (ALE)

Ingredientes : 800 g Küchenfertiges Rinderfilet 200 g Schalotten je 1 rote, gelbe und grüne Paprikaschote 8 Holzspiesse Salz Pfeffer aus der Mühle Für die Glasur: 1 EL Meerrettich (aus dem Glas) 2-3 EL Karamellsirup (Z. B. Grafschafter) Saft von 1/2 Zitrone 50 ml Olivenöl 2-3 EL Karamellsirup (z.B. Grafschafter) Saft von 1/2 Zitrone 50 ml Olivenöl Preparação: 1. Das Rinderfilet in mundgerechte Würfel schneiden. 2. Die Schalotten schälen und halbieren. Paprikaschoten halbieren, entkernen, waschen, trockentupfen und in Stücke schneiden. Das Fleisch, die Zwiebeln und die Paprikastücke abwechselnd auf die Holzspiesse stecken, mit Salz und Pfefferwürzen. 3. Für die Glasur den Meerrettich mit dem Karamellsirup und dem Zitronensaft verrühren, zum Schluss das Olivenöl untermischen. Die Filetspiesse auf den Grill legen und Farbe nehmen lassen. Anschliessend mit der Glasur bestreichend und unter mehrmaligem Wenden fertig grillen. Die Filetspiesse vom Grill nehmen, anrichten, mit Grilltomaten und gegrillten Zucchinischeiben servieren.

Barbacoa de carne y naranja (ESP)

Ingredientes : • carne de vaca, 500 gramos • calabacín, 500 gramos • naranja, 5 unidades • sal, al gusto • pimienta molida, al gusto • clavo de olor, 1 unidad • vino tinto, 1/2 taza Preparação: Cortar la carne en dados y colocarla en un cuenco. Mezclar el vino, el zumo de 3 naranjas, pimienta y el clavo; verter sobre la carne y dejar macerar toda la noche. Lavar los calabacines y cortarlos en ruedas gruesas. Lavar las otras naranjas y cortarlas en trozos regulares. Insertar en las brochetas trozos de carne con calabacín y naranja; salpimentar y cocinar en la parrilla o en la plancha. Se puede cocer la marinada para reducirla y acompañar la carne.

Schuimige choco-espresso

Ingredientes : 2 dl volle chocolademelk 2 dl hete sterke espressokoffie 2 eetlepels chocoladesaus 2 eetlepels sinaasappellikeur (Gall & Gall) slagroom (uit een spuitbus) Preparação: In pan chocolademelk verwarmen tot warm en met garde schuimig kloppen. Espresso in twee hittebestendige glazen schenken. Chocoladesaus en sinaasappellikeur erdoor roeren. Schuimige chocolademelk erop schenken. Garneren met flinke toef slagroom (en eventueel reepjes sinaasappelschil). Direct serveren.

Chocolade tiramisu (USA)

Ingredientes : Ingredientes : 150 ml sterke koffie (espresso mag ook) 2 eetlepels AmarettoAmaretto + extra 1 doos boudoirkoekjes (lange vingers 4 eiwitten 1 snuifje zoutZout 200 gr mascarpone 4 eetlepels poedersuiker 150 gr donkere chocolade 3 koffielepels cacaopoeder Preparação: Preparação: Klop de eiwitten (stijf) op tot sneeuw. Meng de mascarpone met de poedersuiker en spatel er voorzichtig de opgeklopte eiwitten onder. Smelt de chcocolade au bain marie en spatel het voorzichtig onder de rest. Meng de koffie met de amaretto in een diep bord en haal er de boudoirkoekjes door en leg lagen koekjes en mascarpone tot boven. Besprenkel na elke laag koekjes wat amaretto. Eindig met mascarpone, dek af met plastiekfolie en plaats 4 uur in de ijskast. Zeef nu de cacaopoeder over de tiramisu en spuit 4 mooie toefjes slagroom bovenop de tiramisu en strooi nogmaals een dun laagje chocoladepoeder, ditmaal op de toefjes slagroom.

Chorizo and scrambled egg breakfast tacos

Ingredientes : 4 corn tortillas 1 cup grated extra-sharp white cheddar cheese 4 large eggs 4 tablespoons chopped fresh cilantro, divided 7 ounces fresh chorizo sausage, casing removed if necessary 4 green onions, sliced Sour cream (optional) Hot sauce or salsa (optional) Preparação: Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside. Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat. Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.

Pasta italiano

Ingredientes : 300 g pasta 1 gul lök 1 vitlöksklyfta 50 g skivad salami smör 2 dl Crème fraiche Tomat&basilika grovmalen svartpeppar Preparação: Koka pastan. Skala och hacka lök och vitlök. Skär salami i strimlor. Stek löken i smör, tillsätt salami och låt den fräsa med några minuter. Rör ner crème fraiche. Låt allt bli varmt. Krydda med lite grovmalen svartpeppar och häll såsen över den kokta pastan.

Pineapple slush

Ingredientes : 1 rijpe ananas 1 cm verse gemberwortel 2 1/2 dl (Australische) witte wijn 4 blaadjes verse basilicum 6 ijsklontjes Preparação: Ananas schillen, pitten wegsnijden en vruchtvlees in blokjes snijden. Van gember 2 theelepels raspen (rest wordt niet gebruikt). In blender of keukenmachine ananas pureren met wijn, ijsklontjes, geraspte gember en basilicum. Serveren in hoge glazen.

Goede start-shake (smoothie)

Ingredientes : 1 kiwi 1 rijpe banaan 1 sinaasappel 1 eetlepel mango-limoen-meloen siroop (fles a 580 ml) 100 ml karnemelk Preparação: Kiwi en banaan schillen en in stukken snijden. Sinaasappel uitpersen. Fruit met sinaasappelsap in blender pureren of in maatbeker doen en met staafmixer pureren. Siroop en karnemelk bij fruitpuree schenken en geheel tot luchtige shake mixen. Shake in hoog glas schenken en direct opdrinken.

Granizada de limón

Ingredientes : 1 limón 200 g de azúcar 1 l de agua Preparação: Pelar el limón y quitarle la parte blanca.Luego cortarla en gajos y retirarles las semillas. Cuando esto esté terminado, triturar la cascara, la azúcar y el agua junto con los gajos. Reservar en el congelador y servir fría

Crema de tomate

Ingredientes : 500 gr de tomates maduros 100 gr de patatas 100 gr de zanahorias 100 gr de apio 100 gr de cebolla 100 gr de queso fresco 1 diente de ajo 1 cucharada de harina 1 chorrito de coñac Tomillo Ingredientes : 500 gr de tomates maduros 100 gr de patatas 100 gr de zanahorias 100 gr de apio 100 gr de cebolla 100 gr de queso fresco 1 diente de ajo 1 cucharada de harina 1 chorrito de coñac Tomillo

Crema de brócoli

Ingredientes : 1 Kg de brócoli 4 cucharadas rasas de mantequilla 3 vasos de leche desnatada Pimienta blanca

Preparação:

Cocer el brócoli en agua con sal (1 cucharadita colmada de sal por cada litro de agua) hasta que estén bien tiernos los troncos.

Escurrirlo, añadirle un chorro de leche, la mantequilla y pasarlo por la batidora o trituradora, añadiendo leche hasta lograr una consistencia de crema. Añadir sal y pimienta al gusto.

Coliflor con tomate

Ingredients : 1/2 kilo de coliflor 2 tomates maduros 50 gr. de queso rallado 1 cucharada de aceite Pimienta negra. preparation: Cortar la coliflor en ramitas, lavarla con agua fría y cocerla con abundante agua y sal durante unos 10 minutos (pincharla de vez en cuando para comprobar que no queda demasiado tierna). Escurrirla bien Después de escurrirla bien, salpimentarla y rehogarla durante un par de minutos en una cazuela con la cucharada de aceite. Disponerla en una fuente de horno, recubrirla con el queso rallado, colocar encima los tomates cortados en rodajas finas y meter en el horno hasta que se funda el queso.

Espárragos con tomates

Ingredientes :

500 gr de espárragos trigueros (verdes)

2 tomates (de buena calidad)

3 cucharadas de aceite de oliva

Orégano


Preparation:

Lavar los espárragos y quitarles el tallo (los primeros centímetros de color blanco). Ponerlos a cocer en agua con sal, en una cazuela amplia para que no se estropeen las puntas, durante 5-8 minutos según su grosor. Escurrirlos, mojarlos en aceite y hacerlos a la plancha en una sartén antiadherente durante 5 minutos por cada lado. Salar al gusto (mejor con sal gorda, si se dispone de ella).

Servir recién hechos, acompañados de un tomate cortado en rodajas y aliñado con sal, aceite de oliva y un poco de orégano.

Crema de manzana con Campazola y tropezones

ingredients:



8 tablespoons butter

8 apples, peeled and sliced

3 onions, chopped

3 cloves garlic, minced

8 cups chicken broth

1/4 cup brandy or cognac

1/2 liter of whipping cream

1/4 teaspoon cayenne

Salt and fresh white pepper

For Trips of Campazola:

1 baguette

6 ounces of cheese or Saga Blue Campazola

6 tablespoons butter

1/4 of bacon



Preparation:

Cook the apples and onions in butter for 15 minutes, add the garlic and continue cooking a few minutes more.
Add the chicken stock and simmer until apples are tender, season with cayenne pepper and salt. Beat. Cut the baguette into pieces, toast and butter and cheese untarles.
Heat the soup before serving, add the brandy and trips.

Broiled Tilapia Parmesan

Ingredients :1/2 cup Parmesan cheese

1/4 cup butter, softened

3 tablespoons mayonnaise

2 tablespoons fresh lemon juice

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 pounds tilapia fillets



Preparation:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.

2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Feijoada (Brazil)

The slaves in the colonial Brazil created the “Feijoada”.

They started cooking the pork meats that Farmland owners discarded such as ear, tails, feet in a big pot with black beans.

This dish became traditional all over the country. Since then, the dish was incremented with pork sirloin and sausages that transformed the menu in a famous entrée that everybody who visit Brazil have to taste.

The following recipe is an easy-to-do version of Feijoada made only with pork tenderloin and sausages.

This recipe is preferred for busy people that don’t want to handle the salted pork ears, tails and feet found in the complete Feijoada.

PREPARE:

Feijoada is made with black beans and pork meats.

You can use a can of beans already cooked or learn how to cook dried beans.

Add black beans to a medium-sized pot with 2 tbs oil, salt, garlic, chopped onions and about 6 bay leaves.

Cook for about 15 minutes in med heat and set aside.

In a separated panfry, cook cubes of pork tenderloin and slices of bacon with salt, garlic.

Add all the sausages sliced and stir medium-heat until dry all the water.

Add the cooked meat to the pan with the black beans and your feijoada is ready!

Cook your feijoada more 10 minutes to meat soak in the black beans. You can add some pepper sauce to your. 

Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and add to the feijoada.

Before serving the “Feijoada”, you can serve a caipirinha as an appetizer.

Feijoada is a main dish frequently served with white rice, collard greens and seasoned manioc flour (farofa).

To follow the “Feijoada”, we serve orange segments as a dessert

Alas a la Mostaza

Ingredients :

12 alas de pollo

1 manojo de cebollitas cambray sin rabo

1 cucharada sopera de salsa de soya

1/4 taza de salsa de tomate,

1 cucharada sopera de mostaza

2 cucharadas cafeteras de azúcar

Aceite para freír

Sal.


Preparation:

Una vez lavadas las alas, recortar las puntas a las alas y freírlas a fuego alto con la mitad de las cebollitas.

Mover constantemente para que doren parejo. Luego, mezclar la salsa de tomate con la soya, la mostaza, el azúcar y la sal. Verter la mezcla con el resto de las cebollitas sobre las alas de pollo.

Luego, cueza hasta que el pollo esté tierno y la salsa se haya resecado un poco

orange cake

ingredients:

4 eggs

1 teaspoon of baking powder

2 cups sugar

1 cup orange juice or orange soda good quality

2 cups all-purpose flour



preparation:

Beat the egg whites, mix the egg yolks and sugar and make a hit

Then, mix the flour and orange juice (If you need to squeeze the juice using a juicer orange - http://www.doural.com.br/centrifugas-para-sucos, dept, 1123.aspx)

Finally add the yeast

Return to oven to bake in a greased and floured for about 40 minutes at 180 ° (depending on oven)

Churros

ingredients:

Water 1 cup
1 cup flour
1 pinch of salt
1 knob of butter
extra virgin olive oil
200 gr. sugar

Preparação:

 Sift the flour.
Put in a pan heat water, add the knob of butter and a pinch of salt. When boiling, add the flour, stirring with a wooden spoon until it comes off the container. If you see that it is very hard, you can add a little more water.
Leave the dough until it is warm.
Enter the mass in the short and churros churros on a pan with plenty of hot oil.
Be careful not to stick. Drain on a plate with absorbent kitchen paper and sprinkle with sugar

Burritos Mexican Bean and Red Pepper

ingredients

2 flour tortillas

2 tbsp (tablespoons) of olive oil

1/2 small red onion, chopped

1/2 red bell pepper, chopped

1 teaspoon (tsp) minced garlic

Some slices of chopped jalapeño pepper type

400 g of cooked pinto beans, washed and drained

2-3 tablespoons (soup) of cream cheese

1/2 a teaspoon (tsp) salt

2 tbsp (tablespoons) chopped fresh coriander

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Preparation



Wrap the tortillas in foil and place them in a preheated oven at 180 º C. Bake them for 15 minutes or until heated thoroughly.

In a small skillet, heat oil over medium heat. Add onion, red pepper, garlic and jalapeno pepper kind. Cook it for 2 minutes, stirring occasionally. Then, place the beans and, while stirring, cook it for 3 minutes.

Add cream cheese to the skillet along with salt. Cook this mixture for 2 minutes, stirring occasionally. Add the cilantro and stir.

Place mixture evenly in center of heated tortillas and wrap them. Then just enjoy them!

Yield: 2 parts

Preparation time: 30 minutes

Tarte aux pommes alsacienne

Ingredientes :

1 pâte brisée ou feuilletée

3 ou 4 pommes (selon la grosseur)

100 g de sucre en poudre

2 oeufs

25 cl de crème fraîche

1 sachet de sucre vanillé

1 bouchon de rhum

des amandes effilées

poudre de cannelle

Preparação:

Posez sur un fond de moule à tarte, la pâte brisée et trouez-la avec une fourchette. Pelez et coupez les pommes en fines tranches. Disposez-les sur le fond de tarte.

Dans un saladier, mélangez le sucre, la crème fraîche, les oeufs, le sucre vanillé et le rhum.

Versez le tout sur les pommes.

Sur le dessus, rajoutez de la poudre de cannelle et des amandes effilées.

 Enfournez au four préchauffé à 200°C (thermostat 6), jusqu'à ce que la tarte prenne une belle couleur dorée.

Burritos with Chili and Cheese

ingredients


1 tablespoon vegetable oil

1 medium onion, sliced

2 cloves garlic, crushed

450 g ground beef

1 1/2 cups Mexican sauce into pieces

2 tablespoons chili powder

* 1 cup beans ready, canned, without water

4 fluffy masses of tortilas

1 1/4 cups shredded Cheddar cheese

4 tablespoons yogurt

1/4 head of lettuce cortadinho

2 tomatoes, chopped

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Preparation



In a large skillet, heat the oil on medium-high heat and saute the onions and garlic. Saute for 2 minutes, until tender.

Add ground beef and cook until browned. Drain the fat.

Mix the sauce and the chili powder. Bring to a boil.

Reduce heat to medium. Cover and boil for 1 hour.

Add the beans and continue cooking for another 10-15 minutes.



Put tortilas a flat surface.

Place the meat with a spoon on one side of each dough tortila.

Put 1 cup cheese, 1 tablespoon of yogurt, lettuce and tomatoes on top of meat.

Fold the sides and wrap the tortilas around the filling.

Embellishments burritos with remaining cheese.



Serve with chili sauce.



additional information



* If you can not find ready beans, you can substitute beans mulatinho cooked in salted water.

Wonton Soup

ingredients

85 g minced pork

1 teaspoon (tsp) cornstarch

1 garlic clove squeezed

1 teaspoon (tsp) ginger root peeled and grated

salt and pepper

16 mass wonton wrap

30 g without cooking talharini

2 1/2 cups beef broth

115 g leeks into strips and blanched

1 small red bell pepper into strips and blanched

85 g sliced ​​morels

3 green onions, chopped

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Preparation

In a medium bowl, combine the pork, cornstarch, garlic, ginger, salt and pepper.

With mixing, forming small balls 16. Lay the wonton pasta rolling on a flat surface. Put the ball of pork in the center of each dough to roll.

Squeeze the ends of each roll around the meat, to close.

Put the wontons into boiling water for 8-10 minutes. Remove with slotted spoon wotons.

Talharini Cook according to package directions.

In a small saucepan, warm the broth over medium heat.

Divide wontons, the leeks, peppers and talharini among serving plates.

Add mushrooms - oyster and morel - to dishes. Pour the broth over.

Garnish with green onions and serve.

broccoli potato

Ingredients:

2 large baking potatoes

2 tablespoons vegetable oil

1 onion, minced

2 garlic cloves, minced

2 cups broccoli, 1 inch pieces

1/4 cup water

1 cup diced cooked shrimp

1/2 cup sour cream

salt

pepper

3 tablespoons fresh parmesan cheese, grated

1 tablespoon butter

Directions:



1Preheat oven to 400°F.

2Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.

3Set aside.

4In a 10-inch skillet, heat oil over medium heat.

5Add the onion and cook for 5-7 minutes until golden.

6Add the garlic and broccoli and cook, stirring, for 1 minute.

7Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left).

8When cool enough to handle, halve the potatoes lengthwise.

9Scoop out the flesh into a bowl, leaving a thin shell.

10Mash the potato.

11Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.

12Stir gently until mixture is combined.

13Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.

14Soon any leftover filling around the potato shells.

15Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.

16Bake in oven for 15-20 minutes, until heated through.

Pulled Pork (Crock Pot)

Ingredients:

2 large onions
1 cup ginger ale
1 (18 ounce) bottle favorite barbecue sauce (I like Sweet Baby Ray's)
barbecue sauce, for serving (optional)

4 lbs pork roast (shoulder or butt)

Directions:

1Slice one onion and place in crock pot.

2Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.
5Serve with hamburger buns or rolls and additional barbecue sauce. Any leftovers freeze very well.
6TIP: freeze ready-made sandwiches - a scoop of meat on a bun, well-wrapped. These make a great quick meal or snack. To reheat, remove wrapping, wrap in a paper towel, and zap 1-2 minute in the microwave.
7Note: Shoulder or butt are recommended because the meat shreds very well. Other cuts do not shred as readily. It is a fattier cut, but the fat melts away in the cooking and is poured away when you discard the liquid.
8Note 2: I have an older, smaller crock pot. The above times work perfectly for me. But if you have a newer or bigger crock pot, you may need to revise times downward, esp. after the bbq sauce is added. I think you need at least a couple of hours for it all to meld, but that may be all you need. Update: I recently bought a bigger crockpot, I think 5 or 6 qts. I cooked a 6 lb pork shoulder in it for 8 hours and it was shreddable at that point. Shredded, added the sauce, and cooked for another hour or so to meld everything. So use your best judgment on timing!
9Note3: You might want to turn your roast over after it's cooked a while, to ensure more even cooking. I think this may depend on the size and shape of your roast and the size of your slow cooker. Remember that each time you remove the lid you lose heat and be careful, as turning a large piece of meat is awkward.

Cheese Soufflé

Ingredientes :

1/4 cup (1.5 oz) of Flour
2 oz of Butter
1 cup (8 fl.oz) of Milk
3 Eggs
1 2/3 cup shredded (5 oz) of Swiss Cheese
1/4 to 1 teaspoon of Salt (depending on how salty the Swiss cheese is) and 1/4 teaspoon of Pepper 

Preparation:

Heat oven to 350°F.

In saucepan, melt butter over medium heat.

Stir in flour and cook until smooth and bubbly, stirring constantly.

Cook for 1 minute, then stir in milk, little by little and bring to a boil stirring constantly.

Boil and stir for 1 minute.

Add salt, pepper, cheese, and remove from heat.

Stir in egg yolks, one by one.

Beat egg whites in a bowl until stiff (do not underbeat).

Carefully fold beaten egg whites into cheese mixture.

Pour into greased soufflé dish (twice the size of the mixture).

Bake for 30 minutes at 350°F.

Serve immediately.

Matjesdipp med knäckebröd

Ingredientes :

100 g matjessill
2 dl Arla Köket Kesella lätt kvarg
1 1/2 msk hackad gräslök
1 tsk rivet citronskal

Preparação:

Grovhacka sillen och blanda med kvarg, gräslök och citronskal. 

Lägg upp dippen i 4 serveringsskålar och servera med knäckebröd

Bön- och baconpasta

Ingredientes :

300 g pasta
1 pkt frysta haricots verts, ca 250 g
2 vitlöksklyftor
1 pkt bacon, ca 140 g
2-3 msk rostade solrosfrön
2 1/2 dl Kelda italiensk tomatsås 

Preparation:

Koka pasta. Koka frysta haricots verts knappt färdiga. Skala och hacka vitlök. Strimla bacon och stek i stekpanna. Häll bort en del av fettet. Rör i vitlök, solrosfrön och haricots verts. Låt allt fräsa någon minut. Värm såsen. Häll såsen samt bön- och baconröran över pastan. Tips: Tycker du om fänkål kan du strimla den och använda istället för haricots verts

Spinach Enchiladas

Ingredients :

1 tablespoon butter
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
1 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Monterey Jack cheese
10 (6 inch) corn tortillas
1 (19 ounce) can enchilada sauce
Preparation:

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.

3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.

4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

beef Stew

ingredients:

600g stewing beef into chunks
200 g of potato
200 g of carrots
1 onion
2 cloves of garlic
1 beef bouillon cube (bp Starlux)
1 glass of white wine
2 tablespoons olive oil



Preparation:

Cut the onion, garlic and carrots, and sauté with oil in a pot (better express) until onion is translucent.
Add the meat and saute another 5 minutes. Meanwhile, peel and cut the potatoes into similar sized pieces of meat. Toss the sliced ​​potatoes, a glass of wine, beef stock cube and a teaspoon of salt tip. Close the pressure cooker and cook for 15 minutes after steam starts coming out (if you do not use pressure cooker, cook covered for 40 minutes).

Samosa di legumi

Ingredients:

125g integrale di frumento

Bianca di farina 250g

125g di piccoli piselli sgranati

125g di carote

125g di patate

1 grossa cipolla

radice di una piccola zenzero

Half cucchiaio di turmeric

Fourth cucchiaio di coriandolo tritato

Half cucchiaio di cumino tritato

1 green limone

Qualche fresh filo di coriandolo

exits

Olio da frittura

Preparation:

Taglia carote him and he patate in Piccoli Pezzi.

Fai rosolare the cipolla in un po 'd'olio. Poi aggiungi carote him, i piselli e le patate.

Mescola spezie him one fine ad ottenere impasto and aggiungilo alle verdure; room, and versa un po 'd'acqua. Copri e fuoco lascia cuocere to thin to slow when they l'acqua non sarà evaporata.

Innaffia il tutto con il limone succo of green and fresh coriandolo aggiungi il.

In ad un'insalatiera, le due farine mescola a po 'di sale e forms a palla. Dividila poi più piccole in particular. Form e delle gallette dividile ancora di 10cm per ottenere dei due in semicerchi. Inumidisci i Bordi. Metti your ciascuno un po 'delle verdure and chiudili forming a cone.

Falli fuoco friggere to slow

Flippie vla

Ingredientes :

1 pak vanillevla (of vla met koekjessmaak)
4 eetlepels appeldiksap
slagroom (uit spuitbus)
4 eetlepels schuddebuikjes (Bolletje) 

Preparation:

Schenk de glazen voor driekwart vol met vla. Schep in elk glas op de vla 1 eetlepel diksap. Roer het diksap door de vla. Maak als dat nodig is de randjes van het glas schoon met een stukje keukenpapier. Spuit bovenop de vla een torentje slagroom en schep over elk toetje nog 1 eetlepel schuddebuikjes. 

Steek in elke flip een leuk gekleurd lepeltje

voordat je ze op tafel zet.

Duck à l'Orange

Ingredientes :

1 mallard (wild duck)
1 Seville orange
1 teaspoon honey, or
1 teaspoon sesame oil 

Preparation:

Put half a Seville orange up the bottom of a mallard and squeeze the other half, mixed with 1 teaspoon of honey or sesame oil, as you wish, over the breast before you cook it.
Roast in the oven for 40 minutes at 210 degrees.
You won't even need to deglaze the pan to make a sauce to go with the mallard: the juices there will be good enough just as they are, though if you wish, you can:
* Thicken with 1 teaspoon of cornflour, made first into a paste with some of the juice. This makes it "more saucelike".

Or: * Add more seville orange juice.
Sweeten with honey to taste or leave the sauce sharp.

Focaccia

Ingredientes :

2 msk olivolja
9 dl vetemjöl special
2 tsk salt
25 g jäst
4 dl vatten
Kryddsmör:
3–4 vitlöksklyftor
2 msk hackade färska örter, t ex rosmarin, timjan och oregano
eller

1 tsk torkade örter
50 g rumsvarmt smör
Till långpannan:
2 msk olivolja
Pensling:
vatten
1–2 msk havssalt

Preparação:

Lägg olivolja, mjöl, salt och jästen delad i mindre bitar i en bunke. Värm vattnet till fingervärme, 37° och rör ner det i mjölblandningen. Arbeta degen kraftigt till den känns smidig. Låt degen jäsa under bakduk ca 40 min. Sätt ugnen på 225°. Skala och finhacka vitlöken. Rör ihop vitlök, örter och smör. Pensla en långpanna ca 30x40 cm med olja. Häll den jästa degen direkt ner i långpannan och platta ut den med väl mjölade händer. Gör små gropar i degen och fördela kryddsmöret i dem. Låt jäsa utan bakduk ca 20 min. Pensla med kallt vatten och strö över saltet. Grädda mitt i ugnen ca 25 min. Tips! Uteslut kryddsmöret. Tryck istället ner svarta oliver i degen och strö över 2 skivade, smörfrästa rödlökar och 100 g smulad Apetina feta innan brödet gräddas.

Kycklingcurry

Ingredientes :

400 g kycklinglårfilé
1 lök
Arla smör-&rapsolja
1 tsk salt
rivet skal och saft av 1/2 citron
2 dl Arla Köket crème fraiche gourmet äpple, dill, curry
1 dl vatten
200 g vitkål
150 g gröna ärtor
2 msk hackad dill.

Preparação:

Skär kycklingköttet i stora bitar. Skala och grovhacka löken. Fräs lök och kyckling i smör-&rapsolja i en stekpanna och lägg över i en gryta. Tillsätt salt, citronskal, citronsaft, crème fraiche och vatten. Koka på svag värme ca 5 min. Skär kålen i bitar och lägg ner i grytan, låt koka ca 3 min. Vänd ner ärtor och koka upp. Strö över dill. Servera med kokt färskpotatis.

Bechamelsaus.

Ingredientes :

6 eetlepels boter,
8 eetlepels meel,
4 koppen melk,
2 eidooiers,
Peper en zout.

Preparação:

De melk verwarmen in een pan.
De boter in een andere pan laten smelten.
Het meel geleidelijk aan de boter toevoegen en goed roeren tot het een glad papje zonder klonten.
De pan van het vuur nemen en geleidelijk, onder voortdurens roeren, de melk erbij gieten.
De pan weer op het vuur zetten en blijven roeren tot de saus glad en gebonden is. Van het vuur nemen en peper en zout en de beide losgeklopte eidooiers er door roeren.
Als u de saus niet onmiddelijk verwerkt, haar af en toe even doorroeren om velvorming te voorkomen.

Boiled Lobster

Ingredientes :

3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
2 oranges, quartered
5 stalks celery, quartered

4 tablespoons black pepper
4 tablespoons seasoned salt
6 fresh jalapeno peppers
2 fresh live lobsters 

Preparation:

1. Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.

2. Add the lobsters and place a lid over the pot. Boil for 15 minutes. Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.

meatloaf

Cake Ingredients:



600g minced meat with little fat (rump or duckling)

Third packet of onion soup

2 tablespoons barbecue sauce

1 teaspoon Dijon mustard

1 tablespoon of Worcestershire sauce

1 pinch of salt

1 pinch of black pepper freshly ground

1 medium onion, grated

1 clove garlic, crushed or grated

1 tablespoon extra virgin olive oil

Filling options:

3 boiled eggs cut in half lengthwise

3 slices of mozzarella

4 slices of cooked ham

4 slices of mozzarella

1 carrot, diced and cooked

6 French beans cooked and cut into pieces of 2 cm



Preparation:



In a bowl (bowl) mix the minced meat with the remaining cake ingredients (except olive oil) until homogeneous be fine.

Divide the dough into two portions and line the bottom of a cake pan with English portions of the mass.

Put the filling to cover the entire mass.

Cover with the other half of the dough and set with a spoon to top be regular.

Drizzle with olive oil and bake in oven pre-heated to 200oC.

Bake for approximately 30 min or until stained.

Let cool slightly and unmold.

If creating a bit of liquid in form, remove the liquid and set aside before unmolding.

Drizzle the cake with a bit of liquid and discard the rest.

You can also cover the cake with tomato sauce and grated mozzarella and bake again for 10 minutes to melt the cheese.

Serve with a green salad and creamed corn.



Origin: United States

Typical accompaniments: creamed corn or corn boiled or mashed potatoes.

Fried Chicken

Ingredients

6 to 8 pieces skinless white chicken meat with or without bones

1 cup all-purpose flour

1/3 to 1/2 cup solid vegetable shortening

Salt and fresh ground black pepper, to taste

Directions

Trim off all fat and discoloration, etc. with kitchen shears or a sharp knife from the chicken. Wash under cold water. Put a cup of full of all-purpose, flour into a plastic bag. While the pieces are still very wet, place them one at a time into the flour. Shake the bag to coat each piece. Melt about 1/3 to 1/2 cup of shortening in a pan on medium heat. Shake the bag again to keep the pieces from sticking together.



When the shortening is melted and very hot, remove the chicken from the bag. Gently shake off the excess flour and lay into the hot fat. When all the pieces are in the pan, cover with a lid and allow to fry about 5 to 7 minutes. Remove cover and check each piece to see how brown it is. When it is lightly golden brown, turn to fry the other side. Add salt and fresh ground pepper to each piece on the browned side. Cover again and allow the other side to brown. Season the second side. At this point, you may remove the cover and continue to fry the chicken to the desired "browness" you prefer. Turn often.



It should be nicely browned with a very crisp outside and a moist, tender inside. You may want to reduce the heat a little after you have browned the second side. Boneless, skinless chicken gets done much faster than meat with the bone in. Place than fried pieces on a wire rack covered with a paper towel to drain off the excess grease. For best flavor and texture, serve about