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red sauce
I cant, for the life of me, put measurement to this! I try, lord have i tried. Everytime i write it down, follow the directions, it comes out wrong! I have no idea what it is. I will do my best to tell you.
in a bulb of garlic, twice the diameter of a golf ball, remove two to three cloves of the outer, most ripe, largest cloves. Two if theyre exceptionally large. Three if theyre a little bit smaller. With the skin on, chop the part off which connects with the bulb. Laying a chefs knife broad side on top of the garlic, blade angled down slightly. Strike the blade with the heel of your hand. To crush the garlic flat. Use a meat hammer or a rolling pin if you are un sure. Practice before you strike on how it will work. Then remove the skin. Always crush your garlic. It will release an oil that doesnt show when you just mince. It makes for a milder, more rich flavor. Toss your crushed garlic in the food processor. With a sweet onion about the size of a baseball, quarter it up and throw that in the food processor too.
Ingredients
In the food processor, with your crushed garlic and sweet onion, you will add the grated parmesan. I cant tell you how much. Somewhere between 4tbsp an 1/4c, maybe 1/3. 1/2 is way too much. The best i could do is to explain the fresh, rich, beautiful notes of the tomato. Fruity. Happy. Very much alive with rich flavor. Theres no salt in this recipe. All of the base flavor that salt gives is contingent on the other ingredients. A large one is the parmesan. If it is especially sharp, you will use less. You dont want to over power, just lighty accent the flavor of the tomato. Add a little bit of a base flavor to help ground out the tomato, anchor it.
I cant tell you how much of any spices. Somewhere between one and three tblsp of basil. Freeze dried if you want. I dont know how much fresh. The basil will add a new flavor that will coincide beautifully with the robust flavor of the tomato. They will run togather, not complete strangers. But definitely unique in their own right. The oregano is the opposite. Only 1/2 or 1/3 as much oregano as basil. The oregano will be crying for lemon, the tomato doesn't deliver the acidity. The oregano will be angry, and be searching for vengeance. Delivering notes of ancestors past. You dont want too much. It will be crying for more and more, until the red sauce is ruined. Just a hint, a whisper of fennel. You could count the seeds on fingers of both hands. About four times the volume of fennel, add in crushed red pepper. I have no idea how to explain the black pepper. I crush mine with a meat hammer to ensure a variety of size in granules. Savory, adds to the salt and pepper, and every other flavor this side of the fruity flavors. Probably about twice the amount of savory as black pepper
I cant tell you how much of any spices. Somewhere between one and three tblsp of basil. Freeze dried if you want. I dont know how much fresh. The basil will add a new flavor that will coincide beautifully with the robust flavor of the tomato. They will run togather, not complete strangers. But definitely unique in their own right. The oregano is the opposite. Only 1/2 or 1/3 as much oregano as basil. The oregano will be crying for lemon, the tomato doesn't deliver the acidity. The oregano will be angry, and be searching for vengeance. Delivering notes of ancestors past. You dont want too much. It will be crying for more and more, until the red sauce is ruined. Just a hint, a whisper of fennel. You could count the seeds on fingers of both hands. About four times the volume of fennel, add in crushed red pepper. I have no idea how to explain the black pepper. I crush mine with a meat hammer to ensure a variety of size in granules. Savory, adds to the salt and pepper, and every other flavor this side of the fruity flavors. Probably about twice the amount of savory as black pepper
Directions
Sugar.. You have room for error on. About half as much sugar as parmesan. Pour in tomato juice. Just a little bit. From concentrate. Only 5.5oz. Then, let it whizz! Run the processor until pink. The parmesan will look like the snow in the sky in the middle of winter. The black specs from the black pepper will definitely be recognizable. Then add the tomato puree.
I have gone the route of milling every kind of tomato. Raw. Skinned and seeded. With or without the juice from the tomato. And, for the effort.. If you can find a really good puree is the way to go. All natural. Nothing added. DO NOT USE HUNT'S. Pour the puree in the processor. Run it until well incorporated. Add a "shot" (not a shot glass) of sweet marsala wine. Cheap kind will work. If you cant get SWEET MARSALA wine, it will be fine without it. DO NOT substitute for any other wine. With your thumb covering most of the bottle mouth, aggressively tip or jam the bottle to spill wine for a fraction of a second. You can practice in the sink if you want. Youll probably end up with in the neighborhood of 1/2 to 1tblsp. When that is done in the processor, and you take off the lid.. The scent will permeate you nasal passages with a rich smell, unlike anything on earth. The tomato will sing a deep note that is not unlike a male choir singin in a basilica. Beautiful in all of its glory. Robust and fruity. The garlic will dance with the scent of tomato. And the wine. Not too much. Just enough. It is easy to over do it on the wine.
I have gone the route of milling every kind of tomato. Raw. Skinned and seeded. With or without the juice from the tomato. And, for the effort.. If you can find a really good puree is the way to go. All natural. Nothing added. DO NOT USE HUNT'S. Pour the puree in the processor. Run it until well incorporated. Add a "shot" (not a shot glass) of sweet marsala wine. Cheap kind will work. If you cant get SWEET MARSALA wine, it will be fine without it. DO NOT substitute for any other wine. With your thumb covering most of the bottle mouth, aggressively tip or jam the bottle to spill wine for a fraction of a second. You can practice in the sink if you want. Youll probably end up with in the neighborhood of 1/2 to 1tblsp. When that is done in the processor, and you take off the lid.. The scent will permeate you nasal passages with a rich smell, unlike anything on earth. The tomato will sing a deep note that is not unlike a male choir singin in a basilica. Beautiful in all of its glory. Robust and fruity. The garlic will dance with the scent of tomato. And the wine. Not too much. Just enough. It is easy to over do it on the wine.
Notes
what you need:
Food processor
Chefs knife
Meat hammer
Tomato puree 15oz
Tomato juice (from concentrate)5.5oz
Parmesan
Sweet onion
Garlic
Basil
Oregano
Fennel seed
Crushed red pepper
Sugar
Black peppercorns
*savory and the sweet marsala wine optional*
Do not cook separately or additionally. It is ready to use as is. You can cook it when it goes on your pizza linguine ect. I'm sayin that once its finished, its ready.
Prep Time: 20 minutesFood processor
Chefs knife
Meat hammer
Tomato puree 15oz
Tomato juice (from concentrate)5.5oz
Parmesan
Sweet onion
Garlic
Basil
Oregano
Fennel seed
Crushed red pepper
Sugar
Black peppercorns
*savory and the sweet marsala wine optional*
Do not cook separately or additionally. It is ready to use as is. You can cook it when it goes on your pizza linguine ect. I'm sayin that once its finished, its ready.
Cook Time:
Total Time: 20 minutes
Number of Servings: 1
Yield: 2Lg pizzas, or 4 servings of pasta
Style: European, Italian
Lahmacun-Turkish pizza
Very thin dough and tasty paste-salsa covering cooked in brick oven , crusty , unique , delicious starter...
Ingredients
For the crust
5 cups of all-purpose flour
1.5 cup of milk (or water - the reason for me to use milk is for the bottom of the crust to get a nice golden colour)
1/4 cup vegetable oil
3 tsp salt
1 tsp sugar
1.5 small package of insant yeast (10 grams).
While the dough is rising, let's go on with the meat mixture. What we need:
1 pound ground beef
1 red paprika
1/2 green paprika
2 tomatoes (you can use tinned tomatoes)
1 large onion or 2 medium sized onions
1 tbs pepper/tomato salca (pure tomato salca will work fine if you can't find mixed salca)
2 tsp red paprika powder
1.5 tsp ground cumin
1.5 tsp ground black pepper
2 tsp salt (use the double if your salca is not salted)
A handfull of parsley
1/5 cup olive oil
5 cups of all-purpose flour
1.5 cup of milk (or water - the reason for me to use milk is for the bottom of the crust to get a nice golden colour)
1/4 cup vegetable oil
3 tsp salt
1 tsp sugar
1.5 small package of insant yeast (10 grams).
While the dough is rising, let's go on with the meat mixture. What we need:
1 pound ground beef
1 red paprika
1/2 green paprika
2 tomatoes (you can use tinned tomatoes)
1 large onion or 2 medium sized onions
1 tbs pepper/tomato salca (pure tomato salca will work fine if you can't find mixed salca)
2 tsp red paprika powder
1.5 tsp ground cumin
1.5 tsp ground black pepper
2 tsp salt (use the double if your salca is not salted)
A handfull of parsley
1/5 cup olive oil
Directions
1-Combine all the ingredients for the dough in a bowl or stand-mixer. Kneed or mix the dough for about 5 minutes and let it rise for two hours. Lahmacun crust is not like pizza crust where the crust almost defines the dish. We are also not achieving to get air bubbles or anything. The star of the lahmacun is the meat-mixture, not the dough. If you can manage to let the dough rise and roll a thin flat disk with your roller pin, then you've achieved your goal!
2-Put the the paprikas, tomatoes, parsley and onion in a food processor and mix untill everything is well ground.The consistency of the mixture should be in between a paste and sauce. Add this, together with the salca, olive oil and spices to the ground beef and mix with your hands untill everything is mixed thoroughly.
3-when your dough has risen, start with forming little balls out of it (or big, it all depends on how large you prefer your lahmacuns). Mine are a little bigger than a ping-poing ball. Cover the balls so they don't dry out.
4-Flour your work surface, take your roller pin and roll out your balls. You want your dough to be very thin, about two millimeters. Then, take a spoon and put about one tablespoon or more - like I said before, it all depends on how big you made the balls - of the meat mixture and spread it on your dough. You may want to use the back of your spoon to even it out.In an ideal world, we would own a brick oven in which we would bake these babies, but we don't, well...at least, I don't. I have a simple large pizza pan and a small 'grill' that I use for baking my lahmacuns - and to be honest, they turn out great every time! If you don't have a pizza pan or a flat grill, you can also use your oven. Pre-heat your oven untill 400 degrees and bake the lahmacuns for about 5-10 minutes. If you are using a pizza pan/grill, it will take less time. Your lahmacuns will be done in 3 minutes or less.
5-Squeeze a bit of lemon juice, put some salad on your lahmacun, wrap and enjoy
Prep Time: 2 hours, 30 minutes2-Put the the paprikas, tomatoes, parsley and onion in a food processor and mix untill everything is well ground.The consistency of the mixture should be in between a paste and sauce. Add this, together with the salca, olive oil and spices to the ground beef and mix with your hands untill everything is mixed thoroughly.
3-when your dough has risen, start with forming little balls out of it (or big, it all depends on how large you prefer your lahmacuns). Mine are a little bigger than a ping-poing ball. Cover the balls so they don't dry out.
4-Flour your work surface, take your roller pin and roll out your balls. You want your dough to be very thin, about two millimeters. Then, take a spoon and put about one tablespoon or more - like I said before, it all depends on how big you made the balls - of the meat mixture and spread it on your dough. You may want to use the back of your spoon to even it out.In an ideal world, we would own a brick oven in which we would bake these babies, but we don't, well...at least, I don't. I have a simple large pizza pan and a small 'grill' that I use for baking my lahmacuns - and to be honest, they turn out great every time! If you don't have a pizza pan or a flat grill, you can also use your oven. Pre-heat your oven untill 400 degrees and bake the lahmacuns for about 5-10 minutes. If you are using a pizza pan/grill, it will take less time. Your lahmacuns will be done in 3 minutes or less.
5-Squeeze a bit of lemon juice, put some salad on your lahmacun, wrap and enjoy
Cook Time: 10 minutes
Total Time: 2 hours, 40 minutes
Number of Servings: 10
Yield: 10-15 pieces lahmacun
Style: Middle Eastern, Turkish
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
1/2 kg.Spinach
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
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
Wash and clean out Spinach , min.10 minutes leave in water with vinegar for cleaning.
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
Prep Time: 15 minutesDrain 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
Makovnjaca
I love and hope you love it.First try was Croatia-Zagreb and unforgettable taste , the honey mixed ,blue poppy seeds rolled with special sweet dough ,oooooooh , My mouth watered , here comes ...
Ingredients
Ingredients
DOUGH
250-300 g flour sieved, 9-10 oz
2 ts baking powder
1 pinch of salt
120 g butter soft, 4 oz
60 g sugar 2 oz
1 egg
1 pinch of cinnamon
grated zest of 1/4 lemon
a little cold milk
FILLING
250 g poppy seeds finely ground, 0.5 lb
150 g sugar 5 oz
2 Tbsp honey
40 g breadcrumbs 1.4 oz
40 g raisins 1.4 oz, to your taste
1 pinch of cinnamon
3 Tbsp rum
1/4 l milk 1 cup
grated zest of 1 lemon
1 tsp vanilla extract
Instructions
DOUGH
250-300 g flour sieved, 9-10 oz
2 ts baking powder
1 pinch of salt
120 g butter soft, 4 oz
60 g sugar 2 oz
1 egg
1 pinch of cinnamon
grated zest of 1/4 lemon
a little cold milk
FILLING
250 g poppy seeds finely ground, 0.5 lb
150 g sugar 5 oz
2 Tbsp honey
40 g breadcrumbs 1.4 oz
40 g raisins 1.4 oz, to your taste
1 pinch of cinnamon
3 Tbsp rum
1/4 l milk 1 cup
grated zest of 1 lemon
1 tsp vanilla extract
Instructions
Directions
Instructions
DOUGH: Sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Kneed into dough adding a little bit of cold milk. Cover dough and let stand in refrigerator for 30 minutes.
FILLING: Put ground poppy seeds in a small pan together with sugar, honey, raisins, cinnamon and rum. Cook over low heat until thick. The filling has to be smooth and a little wet. If it turns out too wet, add breadcrumbs after it cooled out. If it's too dry, add a little bit of milk.
Roll the dough on a baking paper into a 45x40 cm (18x16 inches) rectangle and cut into 2 equal parts. Spread poppy seed filling equally on both dough halves and roll up into a strudel. Put the two rolls, together with paper (they are very soft), onto a baking sheet and bake for 40-45 minutes at medium heat.
Prep Time: 40 minutesDOUGH: Sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Kneed into dough adding a little bit of cold milk. Cover dough and let stand in refrigerator for 30 minutes.
FILLING: Put ground poppy seeds in a small pan together with sugar, honey, raisins, cinnamon and rum. Cook over low heat until thick. The filling has to be smooth and a little wet. If it turns out too wet, add breadcrumbs after it cooled out. If it's too dry, add a little bit of milk.
Roll the dough on a baking paper into a 45x40 cm (18x16 inches) rectangle and cut into 2 equal parts. Spread poppy seed filling equally on both dough halves and roll up into a strudel. Put the two rolls, together with paper (they are very soft), onto a baking sheet and bake for 40-45 minutes at medium heat.
Cook Time: 50 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 6
Yield: 8-10 pieces cake - (6-8 servings apprxmtly.)
Style: Eastern European
Coquito
This traditional Puerto Rican cocktail tastes like a very thick and creamy coconut eggnog. It's very rich, so you can serve it over ice.
Ingredients
Canned Goods
1 (13.5-oz.) can Coconut milk
2 (12-oz.) cans Evaporated milk
1 (15-oz.) can Cream of coconut
1 (14-oz.) can Condensed milk, sweetened
Baking & Spices
1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1 tsp Vanilla extract
3-4 cup cup of white rum
1 (13.5-oz.) can Coconut milk
2 (12-oz.) cans Evaporated milk
1 (15-oz.) can Cream of coconut
1 (14-oz.) can Condensed milk, sweetened
Baking & Spices
1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
1 tsp Vanilla extract
3-4 cup cup of white rum
Directions
1. Process cream of coconut, sweetened condensed milk, and coconut milk in a blender or food processor until completely smooth; transfer mixture to a large bowl or pitcher.
2. Whisk in evaporated milk, rum, vanilla, ground cinnamon, and nutmeg.
3. Cover and chill 24 hours.
2. Whisk in evaporated milk, rum, vanilla, ground cinnamon, and nutmeg.
3. Cover and chill 24 hours.
Notes
Garnish with nutmeg and cinnamon sticks, if desired.
Prep Time: 15 minutesCook Time:
Total Time: 15 minutes
Number of Servings: 2
Yield: about 2 bottles
Style: Latin American, Caribbean
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
X 3 tins of red salmon ( you can use fresh salmon , but the juice from the tin really helps to not make them dry )
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
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
Peel and steam your potatoes
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 !
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 what fish you like but try have more potato than fish
You can add other spices or herbs like parsley of you want
try and taste many times to get the cake for you!!
Prep Time: 30 minutesYou 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
Shrimp Diablo Tortellini
My latest creation. I like spicy food, love shrimp and cheese tortellini but don't like a lot of sauce drowning out the flavor's so I put this together and it's a hit with the roommates.
Ingredients
12 oz shelled and deveined medium shrimp, no tails
10 oz cheese tortellini, cooked as directed on pkg.
9 Roma tomatoes
1/2 a large sweet onion
1/2 a red bell pepper
1/2 a green bell pepper
1/2 a yellow bell pepper
3 cloves garlic, peeled
4 sticks celery
2 Tbsp extra virgin olive oil
1 Tbsp fresh parsley, minced
1 Tbsp dry basil
1 tsp dry oregano
1 medium dried New Mexico Chili Pod, rough chopped
1/4 tsp salt
1/4 tsp pepper
1 Tbsp Sriracha (optional for more heat)
10 oz cheese tortellini, cooked as directed on pkg.
9 Roma tomatoes
1/2 a large sweet onion
1/2 a red bell pepper
1/2 a green bell pepper
1/2 a yellow bell pepper
3 cloves garlic, peeled
4 sticks celery
2 Tbsp extra virgin olive oil
1 Tbsp fresh parsley, minced
1 Tbsp dry basil
1 tsp dry oregano
1 medium dried New Mexico Chili Pod, rough chopped
1/4 tsp salt
1/4 tsp pepper
1 Tbsp Sriracha (optional for more heat)
Directions
Boil, peel, core and mince the tomatoes reserve the juices for the sauce and set aside. Dice onion and bell peppers into 1/2 inch piece's and place it into a large bowl, mince the garlic and add it to the bowl, thinly slice the celery and add it to the bowl then add olive oil, parsley, basil and oregano, mix it until everything is evenly coated, preheat the oven to 400° for about 10 minute's then cover a cookie sheet with foil and spread the veggies into a single layer and place the cookie sheet on the center rack, roast this for 20-30 minutes or until the bell peppers are tender.
After roasting the veggies put them into a stew pot over medium heat, add the tomatoes with the juice, chopped chili, salt, pepper, Sriracha and shrimp. Stir and cook until the shrimp are pink then cook the tortellini as directed on the pkg. Serve with fresh grated mozzarella.
After roasting the veggies put them into a stew pot over medium heat, add the tomatoes with the juice, chopped chili, salt, pepper, Sriracha and shrimp. Stir and cook until the shrimp are pink then cook the tortellini as directed on the pkg. Serve with fresh grated mozzarella.
Notes
I updated this recipe cause I found that it dried out if you mix the tortellini into the Shrimp Diablo.
For mild spicy heat adjust the chili to taste and don't add Sriracha.
Prep Time: 30 minutesFor mild spicy heat adjust the chili to taste and don't add Sriracha.
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: European, Italian
Arroz doce
A golden oldie from Portugal
Ingredients
2 cups water
1 cup white rice
2 cups hot milk (whole works best)
1 cup sugar
1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)
Toppings
cinnamon
1 cup white rice
2 cups hot milk (whole works best)
1 cup sugar
1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)
Toppings
cinnamon
Directions
Bring water to a boil in medium saucepan.
Add rice and cover, simmering for 20 minutes.
Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
It will also thicken some while cooling.
Pour into one large serving plate and remove lemon rind.
Spread flat and allow to cool on wire rack.
You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
Serve at room temp, but refrigerate uneaten portion.
Add rice and cover, simmering for 20 minutes.
Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
It will also thicken some while cooling.
Pour into one large serving plate and remove lemon rind.
Spread flat and allow to cool on wire rack.
You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
Serve at room temp, but refrigerate uneaten portion.
Notes
Tradional recepy
Prep Time: 20 minutesCook Time: 60 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 1
Yield: 4
Style: European, Portuguese
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 littleneck clams
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
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
1) In large bowl, combine wine, paprika, salt and pepper to taste; blend well.
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!
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
Red wine
Prep Time: 30 minutesCook Time: 1 hours, 30 minutes
Total Time: 2 hours
Number of Servings: 1
Yield: 2
Style: European, Portuguese
Crescent Pizza Triangles
Got it off a tube of Crescent rolls.
Ingredients
1 can (8oz) Pillsbury Crescent Dinner Rolls
1 cup pizza sauce
3/4 cup shredded mozzarella cheese (3oz)
1/4 cup pepperoni (12 slices) chopped
1 teaspoon grated Parmesan Cheese
1 cup pizza sauce
3/4 cup shredded mozzarella cheese (3oz)
1/4 cup pepperoni (12 slices) chopped
1 teaspoon grated Parmesan Cheese
Directions
Step 1.Heat oven to 375 degrees
Unroll dough on ungreased cookie sheet,Separate into 8 triangles.
Step 2.In small bowl,mix pizza sauce,mozzarella cheese and chopped pepperoni.Place about 1/4 cup filling on each of 4 triangles,Spreading within 1/2 inch of edge.
Step 3.Gently stretch remaining 4 triangles,turn over onto filled triangles firmly pressing edges with fork to self.
Step 4. Sprinkle each triangle with 1/4 teaspoon grated Parmesan Cheese.With fork press top of each to allow steam to escape.
Step 5. Bake 13 to 15 minutes or until brown.Serve warm with additional pizza sauce on the side for dipping.
Prep Time: 10 minutesUnroll dough on ungreased cookie sheet,Separate into 8 triangles.
Step 2.In small bowl,mix pizza sauce,mozzarella cheese and chopped pepperoni.Place about 1/4 cup filling on each of 4 triangles,Spreading within 1/2 inch of edge.
Step 3.Gently stretch remaining 4 triangles,turn over onto filled triangles firmly pressing edges with fork to self.
Step 4. Sprinkle each triangle with 1/4 teaspoon grated Parmesan Cheese.With fork press top of each to allow steam to escape.
Step 5. Bake 13 to 15 minutes or until brown.Serve warm with additional pizza sauce on the side for dipping.
Cook Time: 13 minutes
Total Time: 25 minutes
Number of Servings: 4
Yield: 4 servings
Style: American
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