Thursday, 17 January 2008
ITALIAN TONGUE
INGREDIENTS:1-1 Tongue;
2-2 tablespoons of butter;
3-1 onion;2 gloves of garlic;
4-1 cup of tomato sauce;
5-1/2 cup of mushrooms;
6-lemon juice;salt & pepper;
7-1/2 glass of sherry wine.
PREPARATION:
1-Boil a beef tongue until tender; skin and slice thin.
2- Heat 2 tablespoonfuls of butter.
3- Add 1 chopped onion and 2 cloves of garlic minced fine.
4-Stir in 1 tablespoonful of flour until brown;
5-Add a little water, 1 cup of tomato-sauce, 1/2 cup chopped mushrooms,lemon-juice, salt and pepper to taste.
6-Let boil. Add the sliced tongue, and 1/2 glass of sherry wine.
7-Simmer ten minutes. Serve with baked macaroni.
BOM APETITE
Labels: MEAT
posted by Filomena & Bill Price at
10:08
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FISH A LA NORMANDIE
INGREDIENTS:1-Trout or other fish;
2-1 sliced onion;
3-1 carrot;
4-2 sprigs of parsley;1 bay leaf;
5-2 eggs;
6-1/2 cup of cream;
7-salt;cayenne pepper;
8-egg sauce.
PREPARATION:
1-Boil a trout well seasoned;
2-Add 1 sliced onion, 1 carrot chopped, 2 sprigs of parsley and 1 bay-leaf, a few peppercorns and 1tablespoonful of butter.
3-When done, beat the yolks of 2 eggs with a some cream; add salt and a pinch of cayenne.
4-Remove the fish to a platter.
5-Mix the egg sauce with the water in which the fish was cooked; add 1/2 cup of cream.
6-Let get very hot and pour over the fish.
7-Garnish with parsley. Serve hot.
BOM APETITE
Labels: FISH
posted by Filomena & Bill Price at
09:46
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AUSTRIAN APPLE OMOLETE
INGREDIENTS:1-Peel, core and slice some apples very thin. Heat 1 large tablespoonful of butter in a frying-pan; 2-Put in the apples and let them steam unti ltender.
Labels: DESSERTS
posted by Filomena & Bill Price at
09:37
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Thursday, 10 January 2008
BELGIAN LAMB CHOPS
INGREDIENTS:1-lamb chops;
2-1 chopped onion;
3-1 small carrot;
4-peppercorns;parsley;salt & pepper;
5-1 glass of claret;
6-french peas.
PREPARATION:
1-Season lamb chops; dredge with flour and fry until brown; keep hot.
2-Fry 1 chopped onion and 1 small carrot in two tablespoonfuls of butter.
3-Add 1 tablespoonful of flour; stir until light brown. Add 1/2 cup of water; let boil well;
4-Add parsley, a few cloves and peppercorns, salt and pepper and 1 bay-leaf minced fine.
5-Boil well.Add 1 glass of claret; then pour the sauce hot over the chops, and garnish with French peas.
BOM APETITE
Labels: MEAT
posted by Filomena & Bill Price at
10:26
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Tuesday, 25 December 2007
QUICHE DE QUEIJO E MACAS
INGREDIENTES:1-4 bases de quiche;
2-100 gr de macas aos cubos;
3-2 cebolas;
4-1 colher(sopa) de oleo;
5- 100 gr de queijo parmesan ralado;
6-1 pacote de natas.
PREPARACAO:
1-Corte as macas aos cubos e frite-as com a cebola por 1 minuto.
2-Distribua o preparado pelas forminhas e polvilhe com o queijo parmesan.
3-Bata os ovos com as natas,tempere com sal e pimenta e verta nas forminhas,
4-Coze em forno preaquecido por 25 minutos.
BOM APETITE
Labels: QUICHE
posted by Filomena & Bill Price at
08:59
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QUICHE DE ALHO FRANCES E BACON
INGREDIENTES:Labels: QUICHE
posted by Filomena & Bill Price at
08:50
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QUICHE DE QUEIJO E BACON
INGREDIENTES:1-4 bases de quiche (receita anterior);
2-50 gr de bacon;
3-2 cebolas;
4-1 colher de sopa de oleo;
5-100 gr de queijo ralado.
6-3 ovos.
7-1 pacote de natas.
PREPARACAO:
1-Frite o bacon com a cebola cortados finamente por cerca de 1 minuto;
2-Distribua pelas formas e polvilhe com o queijo ralado.
3-Bata os ovos e as natas muito bem ,tempere de sal e pimenta derrame por cima do quiche.
4-Leve a cozer por 25 minutos em forno preaquecido.
BOM APETITE
Labels: QUICHE
posted by Filomena & Bill Price at
08:36
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