Cooking and Eating

Steaks are "pizzaiola"

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Culture & Science - Cooking and Eating
Tuesday, 01 July 2008 04:10

The idea is to give these steaks, a special touch from the may accompany it with what they want.
A super simple recipe for the readers of Gourmet Taste who like simple preparations.

This time, cheese and tomato on them, wear their taste, as the seductive and tasty combination of spices.

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Just do not get to work is ...

- Ingredients (4 servings)

  • 4 steaks of approximately 150 g each
  • Salt and pepper to taste
  • 2 tbsp. tablespoons olive oil
  • 2 cloves garlic, minced
  • 300 g of cheese cut into thick slices
  • 2 tomatoes, sliced pears
  • 1 tsp. oregano
  • 2 tbsp. tablespoons capers
  • Basil leaves to taste (for garnish)

- Preparation

Place the meat in a bowl and season it with salt and pepper. Drizzle with olive oil and set aside. Bring a skillet to heat and brown the steaks on one side, over high heat. Turn. Sprinkle with chopped garlic.

Reduce heat and cook until cooked but juicy. Put on top, cheese and tomato slices. Remove. Sprinkle with oregano and capers. Garnish with basil leaves and serve immediately.

... Bon appetit! ...

Image: tempoamigo


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Pollack to Portuguese

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Culture & Science - Cooking and Eating
Tuesday, 01 July 2008 00:56

To continue with the haddock, as guest of many of the recipes we offer them, vamo a march to "the Portuguese Pollack.

As we all know is an excellent food fish, according to various studies, populations that consume large quantities of fish or marine animals had lower incidence of cardiovascular disease.

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In Taste Gourmet ... "Pollack to the Portuguese"

- Ingredients (6 servings)

  • 1 kg of pollock into chunks
  • 2 onions chopped coarsely
  • 3 tomatoes, sliced
  • 2 carrots on wheels
  • Juice of 1 lemon
  • 1 / 2 cup of oil olive
  • Salt and pepper to taste
  • 1 tbsp. tablespoon chopped cilantro
  • Water: cannot. nec.
  • 300 g of spinach leaves

- Preparation

In a saucepan place the fish, onions, tomatoes and carrots. Sprinkle with lemon juice, add oil and season with salt, pepper and cilantro.

Carrying fire, add a little water and cook for 2 minutes. Add the chard, cover and continue cooking until vegetables are very tender but firm.

... Bon appetit! ...

Image: centroaragonlaplata


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Chicken with broccoli

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Culture & Science - Cooking and Eating
Monday, 30 June 2008 23:48

A good combination, white meat with vegetables, an excellent combination of protein and vitamins and minerals.
I hope you enjoy this "chicken with broccoli"

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Here is the recipe:

- Ingredients (6 servings)

  • 1 and 1 / 2 kg chicken (leg and thigh without skin)
  • Juice of 1 lemon
  • 6 cloves garlic, minced
  • 1 bay leaf
  • 1 / 2 serrano or jalapeno chile
  • Salt to taste
  • 2 tbsp. tablespoons oil
  • 2 cups boiling water
  • 1 cube chicken stock
  • 1 broccoli (flowers only)

- Preparation

Place dams chicken on a platter, sprinkle with lemon juice and add the garlic, bay leaves, sliced chili peppers and salt. Marinate for about 2 hours in refrigerator, stirring every so often.

Pour oil into a pan and brown the chicken. Integrate the marinade ingredients, the water boiling chicken broth.

Cover, cook for about 20 minutes and add the broccoli. Finish cooking when it is cooked but firm. Remove and serve hot.

... Bon appetit! ...

Image: CALAGUA


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Roast

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Culture & Science - Cooking and Eating
Monday, 30 June 2008 23:09

Today "Sweet potatoes au gratin. To learn a little more, we tell them that the sweet potato is also known as sweet potato, sweet potato or sweet potato, is native to the tropics of Central America, South America and the Peruvian Jungle, and is estimated to have been cultivated since 8,000 years ago.
At the present time is a root widely disseminated worldwide.

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Now I cook ...

- Ingredients (6 servings)

  • 800 g peeled potatoes
  • Oil source: cannot. nec.
  • 350 g of fresh cheese
  • 100 cc cream
  • Salt and pepper to taste

- For the white sauce

  • 20 g butter
  • 20 g flour
  • 1 / 2 liter milk
  • Salt, pepper and nutmeg to taste

- Preparation

White Sauce:
Place the butter in a saucepan, bring the heat, stir the flour gradually, stirring constantly to integrate, and add the hot milk, stirring to prevent lumps.

Cook until mixture thickens, season with salt, pepper and nutmeg to taste. Remove and reserve covered with film contact.

Armed:
Cook the potatoes in salted water until tender but firm. Cut into sticks and place half of them in a dish greased with oil.

Season. Cover with half the white sauce and distribute over half the cheese cut into cubes.

Repeat procedure with remaining sweet potatoes, white sauce and cheese. Drizzle with cream. Carry preheated oven, until hot grill temperature. remove and serve.

... Bon appetit! ...

Image: receitasdalud


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