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Carne de porco a Alentejano
Carne de Porco à Alentejana is a traditional Portuguese Pork and Clams dish which originates in part from the Portuguese region of Alentejo. It is a true exemplification of Portuguese cuisine, simplicity, rich flavor, and unique combination of ingredients. This is seen with the combination of clams with pork, what at first might seem an unusual combination complements each other very nicely and both contribute to a rich and flavorful sauce which is truly unique. This simple and easy to make recipe lets you make this delicious Portuguese dish without the fuss.
Ingredients
1/2 pound pork fillet, cubed
1 teaspoon paprika
salt and pepper to taste
2 cloves garlic, sliced
1 bay leaf
3 teaspoons olive oil, divided
2 chopped onions
1 and a half cups Portuguese white wine
4 cloves garlic, minced
2 chopped tomatoes
1/4 teaspoon dried crushed chillies
handful chopped fresh parsley
Directions
2) Add the sliced garlic cloves, bay leaf, and cubed pork, and mix. Let it marinate for at least 4 hours, turning occasionally.
3) Remove pork; reserve the marinade. Pat pork completely dry. Discard the bay leaf.
4) Heat 1 teaspoon of olive oil in large frying pan. Add the pork, stirring frequently so that the meat browns quickly and evenly. Transfer it to a bowl.
5) Pour the reserved marinade into frying pan and bring to the boil over high heat, scraping off any brown bits clinging to the inside of pan. Boil uncovered until marinade is reduced by 1/3. Pour over the pork and set it aside.
In a saucepan, heat the remaining oil; add the onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add minced garlic, tomatoes and crushed chillies. Simmer, stirring constantly for 5 minutes.
6) Spread the clams over the sauce; cover the saucepan and cook over high heat for ten minutes or until clams open. Stir in the pork and marinade. Simmer for 5 minutes to heat thoroughly.
7) Sprinkle with the parsley on a platter and serve with some bread to enjoy all of the sauce!
Notes
Cook Time: 1 hours, 30 minutes
Total Time: 2 hours
Number of Servings: 1
Yield: 2
Style: European, Portuguese
Pink Stuff
This can be a salad or a dessert
It's one of my favorites.
Ingredients
2 cups Cool Whip
1/2 to 1 cup pineapple tidbits
1/2 to 1 cup Mandarin oranges
I 3oz. pkg. strawberry or any flavor gelatin
Directions
Cook Time:
Total Time: 15 minutes
Number of Servings: 6
Yield:
Style: American
Creamy Broccoli, Chicken, and Bacon Pasta Recipe
Found it on the internet but I have made something similar.
Ingredients
1 tablespoon olive oil
1 lb chicken breast, boneless and skinless
salt and pepper
3 cloves garlic, minced
2/3 cups heavy cream
2/3 cups milk
1 cup shredded cheese (use Parmesan, or Mozzarella, or 4-cheese mix)
8 oz fettuccine (for gluten free version, use gluten free brown rice fettuccine)
2 cups cooked broccoli florets
7 strips cooked bacon
salt and pepper
Directions
Season chicken breast with salt and pepper.
Cook chicken breast on high heat for 2 to 4 minutes on each side, until browned, then remove the skillet from heat and keep the chicken covered to continue cooking it in its own steam until no longer pink.
Remove chicken from the skillet. You can also use pre-cooked chicken.
Cut chicken into thin slices.
Add minced garlic to the skillet.
Add heavy cream, milk, bring to boil. Add cheese and stir till it completely melts.
Cook pasta according to instructions.
Drain.
Add cooked pasta, cooked bacon, cooked broccoli and mix everything in.
Season with salt and pepper to taste. Top with sliced cooked chicken.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield: 4 servings
Style: American
fish Cakes
I got this recipe from my mother who created it herslef ! She changed it a few times but the way it's done now makes them absoluty gorgeous! So crunchy on the outside and soft and delicious on the inside! You must give them a go!
Ingredients
X2 smoked coley ( or any smoked fish of your choice )
X6 medium size potatoes
X2 spring onions
salt and pepper
paprika
*for batter
X3 eggs
250g of flour
250g of bread crumbs
2litres of sunflower oil
Directions
Fry coley on hot pan with olive oil for 3 mins in each side
Get a large bowl and when potatoes and fish are done put into bowl
Add the tinned salmon
Half tspoon of salt and full teaspoon of pepper
Half tspoon of paprika
Chopped onions really small and add
Mash together untill well combined
Pour oil into a saucepan and bring to the boil, then simmer
Get three seperate plates and put flour eggs and bread crumbs on each
Get hand full of fish mixture and make into size you wish , roll in hand tightly and firm
Rollin flour and shake gently
Roll in egg and shake gently
Roll in breadcrumbs shake gently
When all fish cakes are prepared
add three at a time to oil
leave for 5/6 mins untill golden brown
Best served with sweet chilli sauce and some salad !
Notes
You can add other spices or herbs like parsley of you want
try and taste many times to get the cake for you!!
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 8
Yield: 6-8 serving , depending on size
Style: European, UK and Ireland
Chicken Biryani Recipe
Chicken Biryani Recipe
(First of all the Chicken or Goat Mutton/Meat the spices always come as same as like Ginger paste,Garlic paste,Cinnamon , Cardamom ,Cloves and Nutmeg it always come in Everest Ready made spices Powder then Goes for the preparation of the Chicken to cook in a Container .)
Ingredients
Directions
Notes
Cook Time: 2 hours
Total Time: 3 hours
Number of Servings: 1
Yield: 1-2 Servings
Style: Indian
How To Make Cauliflower Palatable (Roasted Cauliflower)
I discovered this recipe by complete accident. It is possible to prepare cauliflower and make it taste good. Just hear me out.
Ingredients
EVOO (extra virgin olive oil) (2 1/2 Tablespoons divided)
Salt (1/4 teaspoon)
Black Pepper (1/8 teaspoon)
Crushed Red Pepper Flakes (1/2 teaspoon)
Minced Garlic (1/2 teaspoon)
Ginger (ground ginger) (1/4 teaspoon) (optional)
Parmesan Cheese (to taste)
Directions
Preheat oven to 400 degrees
Rinse Cauliflower and damp dry with towel (or paper towel)
Chop Cauliflower into bite-sized pieces using a chef's knife and cutting board
Put Cauliflower pieces in a large bowl
Put EVOO, Salt, Black Pepper, Crushed Red Pepper Flakes, Minced Garlic, and Ginger in a separate medium-sized bowl
Use a whisk or small spoon to stir and mix ingredients in the medium-sized bowl
Pour ingredients of medium-sized bowl evenly over the Cauliflower
Toss the Cauliflower to coat it with ingredients (I use two wooden spoons for this)
Cover a baking pan with aluminum foil
Use a basting brush and lightly coat aluminum foil with EVOO (extra virgin olive oil)
Pour Cauliflower onto the baking pan
Using oven mitts, put baking pan into middle level of oven and close oven door
Set timer and cook for 18 minutes
Using oven mitts, take baking pan out of oven and place on stove or counter
Turn off oven (close oven door)
Sprinkle Parmesan Cheese lightly over Cauliflower
Let Cauliflower rest for 5 minutes
Serve and Enjoy! (I use tongs for this)
Notes
Carrots
Broccoli
Cook Time: 18 minutes
Total Time: 38 minutes
Number of Servings: 4
Yield: 4 servings
Style: American
Italian Wedding Soup Supper
In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles.
Ingredients
2 cups small pasta shells
1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery rib, chopped
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Asiago cheese
Directions
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
2. In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook for 4-6 minutes or until heated through.
3. Drain pasta; stir into skillet. Sprinkle with cheese.
Cook Time: 15 minutes
Total Time: 40 minutes
Number of Servings: 6
Yield:
Style: European, Italian
Ispanak - Spinach
This recipe is traditional Mama kitchen recipe from Türkiye ,I am not modest about cooking slow - pan food ,I am passionate about Turkish and G-local food cooking.Enjoy , afiyet olsun.
Ingredients
1 big pc. onion
1 table spoon rice
3 table spoon oil , - sunflower,preferable olive oil-natural
1 tablespoon tomato paste
Salt , scale is - due to your taste
Red ground pepper or,spicy fresh green pepper - depends on your taste-
1 water glass water
Directions
Drain Spinach.
Add oil in pan and heat it ,Cut onion in cubes -how you liked in food , roast till colors get pink and-or yellowish brown -in oiled pan.
Add tomato paste on onion.
Then add spinach and turn till gets soften and lighten in pan then add pepper , washed rice ,salt
Add 1 glass of hot water in pan.
Turn the heat low level and close the lid of pan ,wait till rice getting soften (Approximately , 30-40 minute )watch out --- don't burn my spinach ,ha ha ha...
Serve for 2-3 person ,if you like you can add yogurt on top .
You also can add , 1-2 clove garlic with onion and 1-2 carrot after onions get yellowish .This recipe is the based one , you can add harmonious vegetable with spinach - like cabbage, zucchini or cauliflower ,seperate or together -or ingredients what ever you like
Cook Time: 40 minutes
Total Time: 55 minutes
Number of Servings: 3
Yield: 2-3 servings
Style: Middle Eastern, Turkish
Carob & Chocolate fudge or Double pan chocolate Fudge
Fudge originally came from Bettycrocker.com recipe it was my favorite it was consider too much, too thick but I divided them up and used it double pan method.
Foil ban 13 x 9 pan or cookie sheets it recommend if you use cookie sheet method you clean up your freezer and, 13 x 9 its medium thick, and if cookie sheet method its thinner but there is more.
Make super thick suggest using loaf pan...and my mother loves this method and to idea it best method so far. but you need to put loaf pan in for two hours...prior to stove top cooking. Allow you have setting faster..refrigeration time will shorter...it take hour with cold pan to go with hot fudge...and then you put either freezer or refrigerator I always put in freezer for like thirty minutes and it sets faster.
Note for storing: best to keep in refrigerator otherwise you end up with strange slab of soft fudge...resembles taffy or playdoh.
Ingredients
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
Directions
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
Notes
If your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Cook Time: 10 minutes
Total Time: 1 hours, 45 minutes
Number of Servings: 30
Yield: 20 people could eat it and enjoy
Style: American, West Coast
Stove top Cake
The easy stovetop chocolate cake is an instant hit! Made with simple pantry ingredients and without an oven, this is the epitome of simple comfort baking.
Ingredients
? cup unsweetened cocoa powder (35 g)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar (150g)
2 large eggs
¼ cup vegetable oil (60ml)
½ cup milk (125 ml)
½ teaspoon vanilla extract
Directions
Add the sugar and whisk to combine.
Add eggs,milk vegetable oil and vanilla extract then whisk until smooth.
Spray or grease a cake pan and pour cake batter into the pan.
Cover with aluminum foil.
Bring water to a simmer in a deep skillet or large saucepan wide enough to hold the cake pan.
Oncesimmering, place a heat-proof plate into the water.
Set the cake pan on top of the plate so it hovers over the water but does not submerge.
Cover with a lid and cook for 30 to 35 minutes until the cake is done and an inserted toothpick comes out clean.
Remove the cake and set aside to cool.
Sprinkle it with powdered sugar.
Notes
Cook Time: 35 minutes
Total Time: 45 minutes
Number of Servings: 8
Yield: One cake
Style: European, Dutch
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