Sunday, November 29, 2009

Pokemon Gold Rom Mediafire





Hello,

recipe quickie today ...
This is the cake of my grandmother for excellence, very suitable for this season (and also very very fast to do):)
One trick: it takes ... the ring mold (diameter of about 35-40 cm)

Ingredients (you see a smaller print, halved doses): -150

cups sugar -4 eggs


-150 g flour -1 tablespoon baking
-150 -300 gr gr butter
chestnut jam
-1 tablespoon rum (or Strega liqueur or whiskey )

If you have a mixer use it: put the ingredients in a blender in the order above. Whisk the first time after you put sugar and eggs and then after you add each ingredient.
For the butter cut into pieces before putting the dough.

Se non avete il mixer, tirate fuori il burro dal frigo in modo che si ammorbidisca.
Nel frattempo, sbattete le uova con lo zucchero e poi aggiungete farina e lievito setacciati per evitare che si formino grumi.
In un'altra terrina mescolate la marmellata di castagne con il burro e il cucchiaio di liquore, finchè l'impasto non è omogeneo (questo è il lavoro più lungo, per questo vi consiglio vivamente il mixer, o almeno di lasciare il burro fuori dal frigo mezza giornata per risparmiare tempo e fatica...però vi sconsiglio di mettere il burro sul termosifone).
Quando sono amalgamati per bene, uniteli all'altro impasto e mescolate bene.

A impasto pronto accendete il forno a 180°.
Prendete the ring mold and imburratelo: here you have to overcome the "disgusting" to pick up the butter and spread over all good for the inside of the mold. After that you
flour pan: Pour 1 tablespoon of flour into the mold and then shake the mold and let it run like a wheel so that the flour from sticking to the walls.
Now pour the mixture all over the mold and bake for 45 minutes.
Once ready, turn off the oven and leave cake inside for 15 minutes.

to "transform" the cake (pull out the cake from the mold) or have the stamp "hinge" (which can be removed), or you have to wait for it to cool well.
When the cake is cold, take a dish, place it over the mold and flip it all so that the cake falls on the plate. You'll probably need a little chess' the mold to help the cake to come out (the springform pan is much more comfortable).

Bon appetit!

Monday, November 16, 2009

Community Service Sample Letter In Microsoft

stew

Hello everyone, sorry for the lack

but I took a little vacation: p
Today we talk about the stew: how not to become hard as rocks and many recipes for different types of meat (chicken / turkey veal, beef and pork).

The stews of beef or veal cooking requires a longer than normal slices (1 hour, 1 hour and a half), while those of pork and turkey require less time).

begin with the longest:


beef stew goulash


Makes 4 servings
-800 gr. Beef muscle
-4 onions (also small)
-2 tablespoons sweet paprika and spicy (as you prefer)
-1 tablespoon cumin seeds

-oil-salt-pepper

In a saucepan or large pot Fry the finely chopped onion with ½ cup of oil.
When the onion begins to soften, add the chopped meat (usually at the supermarket sell it already cut), brown goods, salt, pepper and paprika.
Abbassate la fiamma e cuocere per circa 1/2 ora aggiungendo del brodo (acqua calda + dado) se la carne si attacca alla pentola.
Aggiungete poi i semi di cumino e procedete con la cottura regolando il brodo finchè la carne non è tenera.
Si serve con patate lesse o cotte assieme alla carne (dopo mezz'ora di cottura aggiungete le patate tagliate a tocchetti e ggiungete del brodo: la patata assorbe il condimento e diventa ottima) o con polenta.

SPEZZATINO DI MANZO (versione più complicata)
Ingredienti per 10:
-1 dl olio extravergine di oliva
-50 gr burro
-2 cipolle
-2 carote
-2 gambe di sedano
-1 foglia di alloro
-2 foglie sage rosemary

-10 -50 -2
gr parsley garlic cloves juniper berries

-1 -1 pinch of cinnamon
-50 g kg -1 flour
priest's hat or shoulder of beef (including stew beef already cut at the supermarket) -1
the broth (including nut)
-1 / 2 bardolino the wine (or any red wine)
-salt-pepper

Clean the meat from the fibrous parts or those that cover the cuticle and muscle that are often annoying to the palate.
remove the fat excess, but not completely, fat and cartilage parties contribute to the stew to give the right texture and tenderness.
Cut the meat into small pieces enough small, about 1 or 2 cm irregularly. NB
lla can skip all this part if you find the stew Bell'O already breaking the supermarket (there could be only to remove a bit 'fat)
Place the meat in a bowl and flour it well and evenly. Remove the excess flour.
Chop onion, celery and carrots and put them in the oil and butter to fry with the garlic (whole) and the juniper berries, taking care not to burn the sauce.
Finely chop the bay leaves, sage, rosemary and parsley and add to the mixture (located in the bay already chopped pate in the supermarket).
Remove the garlic and juniper berries from the pan. Add
the meat and stir fry to brown it and mix it always over moderate heat, add salt and pepper generously.
Add the wine and cook for about 10 minutes.
Add a pint of broth and cinnamon.
Cook for about 4 hours and, if necessary, a little 'stock to keep the sauce the right consistency and massive, still over medium heat, stirring occasionally to prevent the attacks (depending on the pot), making sure the flavor and Add salt and pepper if necessary.
The flour should ensure the smoothness of the stew and the meat should be tender and crumbly.
It can be eaten the next day or the next. It goes well with
la polenta o con un purè di patate.
Un modo per usare questo spezzatino quando avanza è quello di sminuzzarlo con una forchetta e farlo diventare una ragù per condire la pasta assieme a una generosa manciata di parmigiano reggiano.


SPEZZATINO SI VITELLO

BOCCONCINI DI VITELLO AI FUNGHI
Ingredienti per 6:
-muscolo di vitello gr. 800
-funghi champignons kg 1 (anche in busta secchi)
-succo di 2-3 limoni spremuti (secondo la grandezza)
-olio evo
-peperoncino (come siete abituati)
-sale q.b.
-farina q.b.
Mettete a bagno i funghi secchi in una scodella con dell'acqua lukewarm.
should first delete unnecessary bold stew (not tolgliete because the nerves are very good and make it good meat). Cut the meat into small pieces so you do not have to then use the knife. Flour
stew while you put in a large pan on the fire stripped garlic and chilli.
Pour the stew in the pan and brown to brown. Be careful not to put everything together in the stew pan: Do not take on color, put a little 'and remove it when the time is still pink and before it is cooked. If necessary, add more oil every so often, garlic and chilli.
When you finish browning the stew poured into the same pan, thin sliced \u200b\u200bmushrooms, stew it all together, lemon juice, salt and add a little 'stock (nut + water).
Cook as long as the water you will have almost completely dried.

STEW WITH POTATOES AND BEANS
Ingredients for 6:
-500 grams of stew meat (beef type) or 6 cherry tomatoes

-5 -3 -1
potatoes can of beans to Spain
-1 carrot

celery -1 -1 / 2 onion-pepper to taste


-curry-clove-salt

Put to boil a bit 'of water with a teaspoon of curry.
Take a pot from the edges of medium-high and pretty thick, best non-stick and put in brown with a little olive oil with the chopped celery, chopped carrot and onion into small pieces (sold ready-mixed frozen) pepper if you like the most. Meanwhile
flour stew.
Put the meat on the sauce and let it cook slowly (at will also put a clove). When
is beautiful browned on both sides pay a bit 'of water and curry so the meat does not stick to the pot and cook slowly.
Cut the potatoes into large squares and put them in the stew.
Then cover with a lid and let simmer.
Occasionally check the cooking and turn the stew with a wooden spoon.
Lasciate cuocere (aggiungendo acqua e curry o solo acqua a seconda dei gusti di tanto in tanto) per almeno 45/50 minuti.
Dopo inserite nella pentola tagliuzzati i pomodorini e per ultimi (quando mancano solo 10 minuti o meno alla fine della cottura) i fagioli.
Togliete il coperchio per far rapprendere il liquido e solo alla fine salate la carne (altrimenti viene dura...).
Servite caldo.

SPEZZATINO CLASSICO DI VITELLO
Ingredienti per 4:
-600 gr di spezzatino di vitello
-4 patate
-1 carota
-1 cipolla
-1 gambo di sedano
-1 scatola di pomodori pelati da 400 gr
-la scorzetta grattugiata di 1/2 limone
-1 cucchiaio di farina
-1 Tablespoon chopped parsley
-1 / 2 cup dry white wine vegetable broth

-olive-oil-salt and pepper

In an earthenware pot or a pan with high sides let simmer the carrot, celery and onion with a tablespoon of olive oil and a few tablespoons of broth for 5-6 minutes.
Add the chopped tomatoes and drained.
salt and cook on low heat.
On another frying pan heat 2 tablespoons oil and brown the meat, then drain them and add to vegetable stew.
Pour the stew with a glass of mulled wine, sprinkle with flour, pepper, put the lid on and cook for about 1 hour, 10 minutes after the first salt, if necessary, add un po' di brodo di tanto in tanto.
A metà cottura aggiungete le patate sbucciate e tagliate a tocchetti, regolate di sale e pepe e, qualche minuto prima della fine, aggiungete la scorzetta di limone.
Lasciate riposare lo spezzatino a pentola coperta per alcuni minuti, cospargetelo di prezzemolo tritato prima di servirlo.


SPEZZATINO DI MAIALE

BOCCONCINI DI MAIALE ALLO ZAFFERANO
Ingredienti:
-700 gr di spezzatino di maiale
-½ scalogno tritato (piccolo cipollotto)
-2 rametti di timo al limone
-1 bustina di zafferano
-pepe colorato
-sale
-vino bianco
-olio
-farina q. b.
Rosolate lo scalogno nell'olio, infarinate la carne, togliete con un colino la farina in eccesso ed aggiungetela al soffritto.
Mettete il timo ed il vino bianco e fate evaporare.
Sciogliete lo zafferano in acqua calda ed unitelo alla carne, se necessario aggiungete altra acqua calda per la cottura.
Quasi alla fine aggiungete altro timo.

MAIALE AL CURRY CON LE MELE
Ingredienti per 4:
-spezzatino di maiale 800gr.
-cipolline fresche 3/4
-mele golden (gialle) 2 grandi
-curry 1 cucchiaino
-preparato pronto per purè (tipo pfanni) 2 cucchiai (o farina bianca)
-olio d'oliva 4 cucchiai
In un tegame con i bordi un po' alti fate soffriggere le cipolline sminuzzate nell'olio, aggiungete lo spezzatino e fatelo rosolare a fuoco vivace e se vi piace sfumate (=versate il vino e fate evaporare) con un po' di vino bianco.
Abbassate la fiamma e fate cuocere almeno 45 minuti aggiungendo un po' di acqua calda se serve.
Unite il curry e le mele tagliate a dadini piccoli e continuate la cottura.
Regolate di sale senza esagerare perché pochi minuti prima di spegnere(quando le mele saranno un po' disfatte) si aggiunge il preparato per purè che è già saporito.
Amalgamate per qualche minuto e controllate se occorre altro sale (deve sentirsi un po' il dolce delle mele).


SPEZZATINO TURKEY / CHICKEN

TURKEY STEW QUICK
Ingredients for 4: -1
turkey breast (400-500 g)
-1 / 2 glass of red wine

-flour-olive oil
Chop the turkey breast and dip in flour.
Heat the oil in a large pan, add the turkey and brown well. Pour the wine over high heat and when it is almost evaporated, add the broth.
cook covered over medium heat.
Tip: serve with a smooth puree. : P

TURKEY STEW SPICY LEMON
Ingredients: -1
turkey stew (formerly cut or take the slices and then cut into strips)

-1 -1 lemon garlic

-1 -1 teaspoon ground ginger teaspoon cinnamon
-sale
-3 tablespoons extra virgin olive oil in a frying pan
high-sided heat the oil, saute the garlic, add spices (cinnamon and ginger) and then release the aromas.
Now add the diced turkey and brown evenly.
Add salt to taste, add the juice of one lemon and a few strips of lemon zest.
Stir well, then cook semi covered for 10-15 minutes.
If burning the bottom add a bit 'of water.

COUNCIL: because the meat is more Always soft flour it before cooking

Bon appetit!

Sunday, November 8, 2009

Yahoo Groups Female Bodybuilders

The dry bread (stale alias)

Hello,

request today we talk about the bread, that you can not eat any more without putting a strain on our teeth.
The dry bread can be used in many ways, especially as an ingredient of the first and desserts. Within seconds you can grate it (or chop in a food processor) and use as bread crumbs.

Here are some recipe:

FIRST

Chickpea
Ingredients:
-Chick peas (canned or jar that do not require long cooking)
-stale bread
-2 slices of onion
-1 Pomodoro a pezzetti privato dei semi o 3 cucchiai di salsa
-Olio d'oliva
-1 gambo di sedano
-Sale
Prendete un pentolino e scaldateci dell'acqua con un po' di dado (1 litro d'acqua=1dado).
Prendete il pane raffermo e sminuzzatelo in una grossa terrina (1 panino di 200gr va bene per 1-2 porzioni).
Versate in una pentola (meglio se di coccio. In questo caso tra il fuoco e la pentola dovete mettere una retina spargi fiamma) l'olio, il pomodoro, la cipolla, il sedano ed il sale.
Fate soffriggere per 2 minuti e aggiungete i ceci, mescolate e versate il brodo (dipende quanti siete, quanti ceci fate e se volete la minestra densa o liquida: voi scaldatene 1 litro e poi vi regolate secondo i vostri gusti.
Fate cuocere per 10 minuti.
A cottura ultimata versate la zuppa nella terrina dove prima avete messo il pane raffermo tagliato a tocchetti.
NB con lo stesso procedimento potete usare altri tipi di legumi.

Zuppa di pane e lenticchie
Ingredienti (x 4):
-200 g di lenticchie
-4 fette di pane raffermo (o un panino da 200-300 gr)
-2 spicchi di aglio
-1 porro (o 2 fette di cipolla)
-1 rametto di timo (o un cucchiaino di quello secco)
-2 uova
-150 cl di brodo (che significa 150 gr)
-Olio d'oliva
-Sale
-Pepe
Qui dovete iniziare per tempo perchè dovete tenere a bagno le lenticchie 2 ore.
Scolatele, mettetele in a pot with garlic, white part of leek, cut in thin rings (or onion) and thyme.
Cook for 2 minutes, stirring and salt.
Cover with the broth and cook for 2 hours, adding hot water if necessary.
Pass the bread slices (if you have a sandwich or slice it into pieces if not break it managed to slice it) into the beaten eggs and salt. Take a pan, put oil and let it brown.
dry them on kitchen paper and arrange on the bottom of individual bowls.
Cover them with the lentils.
Sprinkle with pepper and topped with a dribble of oil.

SECONDS

Omelet with bread
Ingredients (x4) -6
eggs (if you're alone, 1 or 2 eggs)
-2 slices of bread (or a sandwich from 200-300 grams)
-2 tablespoons of grated cheese, milk

- 1 knob of butter-parsley

-2 tablespoons olive oil Salt

-Pepe-
Remove the crust from the bread, pick up the crumbs in a bowl and cover with milk (if you have a sandwich instead of slices of bread, Soak it all, if the crust is thick, you may remove the later).
In a bowl, beat eggs, add the squeezed bread, grated cheese, a bit 'of chopped parsley, salt and pepper.
Stir well until the bread is softened. In a pan heat
two tablespoons of olive oil and a knob of butter, pour the mixture and let brown on both sides.
Serve.

veal chop Milanese
-meat (the real veal cutlet is the knot with the bone, but you can also use slices of chicken or beef. If you do have to use the knot beat with pestacarne otherwise it is of marble. ..). Count a knot or 2 slices per person
-1 beaten egg (good for 1-2 servings)
-old bread crumbs / chopped (you can always use the breadcrumbs ready, but the bread is good)
-sale
-butter and oil for frying
Take the slices of meat or knot and dip them in beaten egg, salt-free. Rest in bread crumbs, pressing lightly with your hand to make the breading stick well on both sides. Fry in butter
very abundant (optional, but recommended adding a little oil), moving frequently to prevent them from attacking, but turning them once. Initially the fire must be alive, and then goes down a little (the butter should not darken).
Cook up to 4 minutes per side, as the chop should still be slightly pink inside.
then place it on a paper towel to drain the excess fat (hint: replace the paper a couple of times).
At this point add salt and serve.



SWEET PIE
bread Ingredients: -300 grams of dry bread

1 liter of milk-sugar

-2 eggs -1
handful of raisins (optional)
-100 grams of dark chocolate into pieces and apple-
/ or nuts (if you like) good
Soak bread in hot milk and add the beaten eggs.
Accendet eil oven to 200 degrees.
Add the chocolate pieces and if you also like chopped apples, walnuts and raisins.
Mix well and pour into a baking pan covered with parchment paper (24 cm in diameter, or if you have a rectangular 30 cm diagonal)
Bake for 1 hour. A
votla ready and let cool spolerizzate with the icing sugar.
This is a recipe my grandmother ... it's good for power: p

Enjoy everyone!

Saturday, November 7, 2009

Primeiro Episodeo De Ikusa Otome Suvia

The slices of meat

Hello everyone, today we talk about

super versatile and quick to cook thin slices of meat.
are often sold in supermarkets in packs of 2-3 servings and change the dressing, even if the meat is the same kind of help do not turn into chickens, pigs, calves, depending on the stock purchased (provided that you can always freeze the second the tips of my post "the freezer": p).

The slices of meat are usually turkey, chicken, veal and pork. I propose here some recipe for all (keep in mind that chicken and turkey are interchangeable: the recipes for a are also fine for the other).

Before 3 tips to keep the meat tender:
-if you have a meat pounder pounded the slices on both sides (strongly recommended to use a plank of wood with a cloth folded under)
-flour the slices before cooking
- cook for 30 minutes at most chicken and turkey 10-15 minutes the calf and the pig.

Note: All amounts are per 300 grams of meat around.

Chicken
- tomato and basil
Ingredients:

oil-tomato-sauce-
basil (chopped fresh-frozen over the counter)
salt-and pepper-sliced \u200b\u200bchicken

Take a large skillet (Depending on how many slices you have) and scaldateci a bit 'of oil. After 2 minutes agiungete the slices of meat and brown 2 minutes per side. Now add the sauce (4 tbsp is good for 3-4 ounces of meat) and basil. Season with salt and pepper to taste and cook for 20 minutes max.
-baked spicy
Ingredients:

-oil-pepper, marjoram, oregano, thyme (alternatively mixed spices "Italian" in supermarkets)

-sale-sliced \u200b\u200bchicken
Preheat the oven to 180 ° . Take a baking dish or pan that can go in the oven and put in a piece of parchment paper large enough to close a package. Put the slices
over the parchment paper, cospaargete with a handful of spices, salt and extra virgin olive oil (1 tablespoon to slice). Close
the slices into the baking paper and bake for around 30 minutes.
You can also cook in a pan the same way.
- with cherry tomatoes and olives
Ingredients:
-7 / 8 cherry tomatoes (good for 200g of meat), black olives

-2 cloves of garlic (garlic in altrenativa dry, is among the spices. It just the tip of a teaspoon)
-onion (diced ready in refrigerated)
-1 / 2 cup white wine

-basil-chili-oil

Cover the bottom of a frying pan with a little 'oil oil and then fry the whole cloves of garlic and onion. When the garlic is golden, remove and cook another 2 minutes (if that's dry you can leave it in). Add the chicken, the tomatoes and top lying in the pan upside down, a little 'pepper to taste, olives and white wine.
Cover the pan with a lid and cook the chicken and turning salandolo on both sides until the sauce is not nearly curdled (20 minutes).
Before you serve add the chopped basil and serve hot.

Turkey:
-curry
Ingredients:
-1 teaspoon curry


-oil-onion-salt-

parsley Sauté onion in oil for 2 minutes. Add the sliced \u200b\u200bturkey, salt and fry for 2 minutes turning on both sides. Add the curry
spreading it over the entire meat (dose for 2-3 ounces of meat). Bake for 20 minutes covered, possibly by adding half a glass of water and a piece of nut to prevent burning.
cooked, sprinkle with a little 'of parsley and served with thyme-

INGRDIENTS:

-lemon-broth (2 cups water + 1 / 4 dice or 1 / 2 teaspoon if that's what granular)
-1 tablespoon salted capers
-1 large handful of timo
-il succo di 1 limone
-olio e sale
Scaldate l'olio in una padella e metteteci le fettine a rosolare 1 minuto per lato. Versateci il succo di limone e il brodo caldo.
Fate cuocere per 12-13 minuti circa e regolate il sale.
Poco prima di spegnere aggiungete il timo e i capperi spezzetati.
Fate insaporire mescolando bene e servite
-alle noci (o pinoli)
Ingredienti:
-cipolla (2 fettine)
-2 cucchiai di gherigli di noci tritati (o di pinoli). Le nocisi trovano già in gherigli al supermercato, di solito dove c'è la roba per preparare le torte)
-2 dl di panna
-rosmarino (1 rametto fresco o un cucchiaino di quello secco)
-2 o 3 foglie di salvia (o un cucchiaino di quella secca)
-vino bianco secco
-sale e pepe
-burro (1 fetta larga 1 dito) o olio
Rosolate la cipolla nel burro (o l'olio) con la salvia, il rosmarino e le noci (o i pinoli). Dopo 2-3 minuti unite le fettine di carne e fatele rosolare per 4-5 minuti da entrambi i lati.
Salate, pepate e aggiungete il vino bianco. fate cuocere fino a quando non sarà evaporato quasi completamente.
Togliete le scaloppine dalla padella. Unite la panna alla sugo rimasto in padella e fate addensare 2 minuti a fuoco medio. Rimettete le fettine nella padella, fate insaporire per 2 minuti e servite.

Vitello:
-al prosciutto
Ingredients:
-1 thick slice of ham (about 100g), or diced ham, cream of refrigerated


-salt-butter (or oil)
Cook the meat with butter (10 minutes max) and in the meantime Cut the ham into strips or cubes. Place the meat in a dish and put on a lid, in the same pan fry the ham, add the cream and allow to thicken, put the meat in the pan and cook everything.
-
Marsala Ingredients: Marsala-
few tablespoons

-butter-flour-salt

Melt the butter in a saucepan over low heat, add the scallops, brown, salt and turns. Cook the steaks about 3 minutes on each side. Sprinkle the Marsala, let it evaporate and serve hot.
-peas with
Ingredients: -200 gr
. peas (canned) -3

bay leaves -1 / 2 cup white wine nutmeg

-extra-virgin olive oil-salt

Fry the steaks 2 minutes in a pan with the bay leaf and a little oil. Salt, add a sprinkling of nutmeg and cook. Add the peas, add the wine and cook.
PS The frozen peas are better: if you want to use these, you must first Vare cook the peas for at least 25 minutes (vd recipes on vegetables) and then add the meat and cook the recipe as above.

Pig:
-paprika
Ingredients:

-oil-onion-paprika spicy

Heat oil with onion. Add the pork slices and subjected to 2 tablespoons of paprika. Add salt and pepper. Cook for 10-15 minutes turning up to both sides. Serve
-bacon and juniper
Ingredients: -100 gr
smoked bacon, diced (see in the supermarket chiller cabinet)
-1 teaspoon juniper berries (they are among the spices)

-oil-salt and
Brown the pepper oil with the bacon. When well browned, add the slices. Add salt and pepper and sprinkle with crushed juniper (Wedge it between your fingers to open the berries). Bake for 10-15 minutes at most. Serve.
-apple
Ingredients:
-1 apple (red or golden. NOT green apples)

-butter salt and pepper-onion

Wash and peel the apple. Cut it into small pieces (if you have a food processor or crescent used ones). Fry off the butter in a saucepan with the onion, add the chopped apple and stir 5 minutes after Lay the slices of meat in the bowl, leaving brown on both sides. Then sprinkle with white wine and let it evaporate over high heat. In all be cooked up to 15 minutes

Tuesday, November 3, 2009

Room Rental Agreement Template

sprint

Hello everyone, today we talk about

pasta. Cibo prediletto da molti, ma spesso per fretta si finisce per condirla sempre allo stesso modo...
Per variare un po' sulle ricette è sufficiente dotarsi di un po' di spezie, salsa al pomodoro, cipolla, olive, capperi e pancetta.
Se poi amate diversi tipi di pasta e non siete fanatici degli spaghetti, tenetevi anche penne, bucatini, farfalle, conchiglie, fusilli, ecc.
Cominciamo (descrivo qui i sughi, per i tempi di cottura della pasta vedi in fondo)

Pomodoro e basilico : grande classico della pastasciutta. E' un sugo che si sposa bene con tutto anche se gli spaghetti sono la pasta ppiù comunemente associata a questo sugo. Se avete fretta è il sugo che vi richiede less time in absolute terms (often sold under the tomato sauce is tomato and basil at the supermarket).
Ingredients:

-onion-olive oil (to the supermarket selling fresh frozen already cut into cubes)

-tomato-basil (fresh frozen at the supermarket sell it already chopped)
-parmesan (if you like) When thrown
the paste, heat oil and onion. After 1 minute add the tomato sauce (3 tablespoons per 100g of pasta) and a little bit of basil. If you have the sauce instead of tomato sauce, add a pinch of salt if no is the sauce bitter.
Cook for 5 minutes ... et voila: ready sauce


Arrabbiata: tipico sugo delle penne.
Ingredienti:
-olio
-cipolla
-peperoncino (1 intero con pochi semi per 100gr di pasta o 3 spruzzate di quello in polvere fanno un sugo piccante)
-salsa al pomodoro
-prezzemolo
Stesso procedimento del sugo precedente, ma quando scaldate olio e cipolla mettete anche il peperoncino.


Olio, aglio e peperoncino : tipico sugo per gli spaghetti (anzi direi che gli spaghetti hanno l'esclusiva su questo condimento)
Ingredienti:
-olio
-aglio
peperoncino (1 intero con pochi semi per 100gr di pasta o 3 spruzzate di quello in polvere fanno un sugo piccante)
scaldate l'olio (3 cucchiai per 100gr di pasta almeno) con l'aglio e il peperoncino, ma attenzione: l'aglio non deve diventare nero, ma dorare leggermente. Consiglio di tenere la fiamma molto bassa, e appena l'aglio inizia a sfrigolare nell'olio spegnete, perchè l'aglio continuerà a cuocere anche dopo che avrete spento il fuoco!

Puttanesca : di solito viene fatto con gli spaghetti, ma potete usare anche altra pasta. E' un po' più elaborato degli altri
Ingredienti:
-olio
-cipolla
-salsa al pomodoro
-olive nere
-capperi (al supermercato vendono le bustine di capperi sottosale. Una volta aperti si conservano in frigorifero per almeno 3 months)
-chili-basil

Heat olive oil, olives, onion, chili and capers (rinse them under water to remove the salt). After 2 minutes add the sauce and cook for 5 minutes.

Amatriciana : Exclusive to the pasta sauce.
Ingredients: Oil-


-onion-bacon (the recipe involves bacon doc)

-pepper-tomato sauce
Usual method: heat oil, onion, diced pancetta and chilli. Beware the bacon should not roasted but cooked slowly and then hold down the fire. After 2 minutes aggigungete the sauce (this time to 4 tablespoons per 100g of pasta) and cook for 5-7 minutes.

Smoke: sauce typical of macaroni.
Ingredients:

-oil-cream (not flat)

tomato-sauce-chili-bacon

In other words is un'amatriciana with cream. The procedure is the same, but beware of the cream: it must be added after cooking (1 tablespoon to 3 tablespoons of sauce)

Carbonara: spaghetti and linguine pasta are the most commonly used with this sauce.
Ingredients: Oil-


-bacon-salt-pepper

-1 egg for 120 grams of pasta
-grated pecorino (in no you can use parmesan)
Break the egg into a cup or a bowl and beat to mix white (white) and red (yellow), grated cheese, add egg and mix together.
5 minutes before draining the pasta with the oil, fry the bacon in a frying pan is not so great.
When the bacon is well browned off. Drain the pasta and pour into the pan with the sauce at this point to fire off pour the egg on the pasta and mix well and quickly to prevent the egg becomes an omelette.
Add salt, pepper and enjoy.

au gratin with bechamel : macaroni or penne are perfect.
Ingredients:
-sauce (is ready for the supermarket)
-smoked bacon (optional)
-tomato sauce (optional)
When you throw the dough, turn on the grill is so hot. Drain the pasta and pour into a pan or baking sheet (aluminum ones are also fine disposable).
pour over the sauce and mix well (you can add to the previously white sauce of tomato sauce if you like and / or bacon). Bake for
qualceh minutes, until the surface of the dough does not form a golden crust. Remove
sal oven and wait 1 minute to eat it, otherwise you burned.

the tuna : spaghetti, but also feathers.
Ingredients:

-oil-garlic-
a can of tuna (preferably natural, but oil is fine) -4
anchovies (or anchovy paste, more practical: 1 x 2 teaspoon servings)

-caper-tomato (or tomato sauce)

-pepper-chopped parsley (to the supermarket in the frozen food counter).
While cooking the pasta (I suggest you start when you put the water on the fire) washed the tomatoes, cut them in half, remove seeds and spezzetateli. Heat oil and fry up the garlic and chilli. Remove the garlic and add the anchovies (or anchovy paste) and capers rinsed to remove the salt.
Drain the tuna, spezzetatelo and add to sauce. Sauté for a few minutes and then add the tomatoes. Cook for 10 minutes and at the end of cooking, add a sprinkling of chopped parsley.

For the cooking time of pasta: on the box is always advised. If you like al dente, take a minute to less than indicated, otherwise 1 to +.

3 recommendations (grandmother):
-salt in the dough is made when the water boils (if nothing else, it takes less water to boil).
-use the same spoon (preferably wooden) to mix the sauce and the pasta while it is boiling, "dirty" water from the pasta with the sauce left on the spoon, pasta and cooks and absorbs the sauce is good and if the spoon is made of wood is also good sauce.
always used for the sauce-pan: in this way when the pasta is ready (al dente), drain in a colander, pour in the pan and back on the low heat (except for the carbonara). Stir well to the pasta in the sauce for 1 minute and serve. These are recipes

sprint, followed by post dedicated to specific recipes.
Then if you want the super-sprint the only solution is: stock up on sauces from the supermarket, or buy the mixed spices (Italian-style mixed, mixed to angry, etc.)

Bon appetit!

Monday, November 2, 2009

Whats A Good Surface For A Mini Ramp

zuppettina hot pasta and vegetables good


Hello everyone!

eun today I wanted to give some 'recipe to sprint to the slices of meat, but given the time horrible exchange program and I give you the recipe for a super soup: soup of farro. It seems difficult but it is not and I assure you it is delicious. If you have not spelled you can use rice, but it is not the same thing.

Ingredients (x2) :

-50-60 grams of farro (found in supermarkets but not among the rice where there are beans, chickpeas and lentils)
-100 grams of bacon (or take it to deli counter and you make the cut in a single thick slice, or we are already comfortable trays of bacon cut into cubes in refrigerated between cured meats. If you take the trays and you can always freeze the advance;)) -1

carrot-nut (or broth granular)
- 2-3 tablespoons of tomato sauce (more sauce that passed)

-oil -1 onion slice
-chili (powder: two beautiful spray, dried whole: with a few seeds)-salt

-1 sprig of rosemary (or 2 generous pinches of the dry type Cannamela)

Preparation: Take a pan

and put in warm water with the nut (1 nut per 1 liter of water) to make broth.
take a pot (say 20 dm in diameter, up to 30 if you grow up) and put the oil (just to cover the oven) with onion, bacon (cut into squares) and the carrot. Heat the oil with other ingredients for 2 minutes, add the farro.
Mix.
After 5 minutes add 2-3 tablespoons of tomato sauce and chili pepper, stir and cook for another 5 minutes.
Now add the broth a bit 'at a time (say 1 / 3 of a liter at a time). Since
add the broth for the first time he has to cook for at least 1 hour. Regulator almost cooked if you want a liquid or dense or less and add broth.
Put salt (to taste) and rosamrino, stir.
Turn off the heat and let stand 1 minute before serving.
Enjoy.

Bon appetit!

PS. There are also variations
Variant 1: + beans, cannellini beans or chickpeas. Take well as those completed in a jar or tin (only to be heated) and add them halfway through cooking.
Option 2: + shrimp. If you take some pre-cooked frozen ones aggingeteli almost cooked otherwise they become hard. If you take some raw ones, then you need to cook them at the beginning, when you heat the oil with onion and carrot.

Sunday, November 1, 2009

Crispy Chicken Salad School Lunch Calories

Sprint

Hello everyone, today

topic "healthy." So many people do not love it, unless they are potatoes, but also give some advice to prepare. Any vegetables can be cooked in many ways: boiled, steamed, fried, stewed, baked, fried or grilled.

Carrots the carrot is eaten raw, steamed / boiled, fried, fried. If you have limited time I suggest you eat it raw because it takes 3 / 4 of an hour to cook in a skillet or frying it. The alternative is to boil (1 / 2 hour, but not much of a girlfriend).
pan-In: Take a pan with a little 'oil (just the bottom of the pan). cut carrots into slices not too thick and pour into pan. Season with salt and pepper and cook over medium heat until they are tender. Stir often to prevent sticking.
-Chips: Make a batter with flour and eggs (1 egg, 3 tablespoons of flour enough for 500g of carrots). Grate carrots, throw it into the batter and Meholah well. Take a pan with high sides and pour the peanut oil. When the oil is hot buttateci carrots and cook until golden.

beans (also known as horns) are commonly found frozen in the supermarket. If not properly cooked is often hard. COOKING TIPS: half an hour before dinner put on a pot of salted water (the amount you need to cook the pasta) and when it boils buttateci inside the beans. After 20 minutes (Try them to see if they are tender) drain. At this point you can do in two ways:
-oil and season with salt and let them eat them
- 2 miunti jump in the pan with a little 'oil and salt (more tasty).

Potatoes: very versatile and can be cooked in many ways. We see the most common.
-In frying pan is cooking faster (20-30 min) but the most committed itself because you have to check back often to prevent burning. Take a frying pan (preferably from the edges a bit 'high) and put a little' oil (not too much otherwise they become too greasy). Cut the potatoes into cubes (no larger than 1 cm per side) and throw them in hot oil (because eye diagram). Salt, pepper and season to taste (as well as you can season with salt and pepper to taste: rosemary, oregano, thyme, red pepper). Then cook over medium heat stirring frequently because otherwise burn on one side and raw on the other remain. We put less oil and more often you turn, make the crust more. To speed up the cooking, after 5 minutes you can cover with a lid, but you must always be careful not to burn.
Variation: Cut the potatoes into thin slices and throw it in hot oil for a few minutes will the chips. In this way, it takes even less;)
Al-oven is cooking that combines style and ease, but it takes a little 'more (1 hour of cooking). Preheat the oven to 200 degrees and take a baking dish (even a frying pan is fine, the important is that potatoes are not all piled up, lie flat). Put the pan in a piece of parchment paper otherwise the potatoes will stick (and then another that Cillit Bang to clean ...). Cut the potatoes to your liking (wedges, slices, cubes) and put them into the pan. Dress with oil (not too much, say 1 tablespoon per serving), salt, pepper, rosemary or oregano, garlic and mix thoroughly, Bake in hot oven and cook for 1 hour (stir halfway through cooking I recommend a bit ') . The papate cook for themselves, so you can do anything in the meantime. After 50 min turn on the grill so that they form a crust.
Enjoy.
-Lesse/al steam: it is the easiest recipe ever, ma non molto gustosa. La differenza tra lessarle e farle al vapore e che se le lessate è preferibile che le sbucciate una volta cotte. Possono essere condite a piacimento e mangiate sia calde che fredde (il condimento tipico è olio, sale e prezzemolo). Perchè siano cotte ci vuole 3/4 - 1 ora (a seconda della dimesione delle patate).
-Fritte: per le patate fritte è congliabile usare la friggitrice. Sono abbastanza veloci da cucinare (la cosa lunga è tagliarle a listarelle, a meno che non abbiate l'apposito strumento), ma non ve le consiglio se vivete in un monolocale...
-Purea: qui ci potete mettere 10-20 minuti se usate i preparati o 1 ora e 1/4 se lo fate con le ver patate (se avete tempo preferite the second, much better;)).
Ingredianti:
potatoes (I use 4 large potatoes 2 large portions)

butter 250 ml milk (dose for 4 potatoes)

salt Boil the potatoes with the skin for at least 50 min (with a fork infilzatele: if the fork sinks into the potato without effort are ready).
Once cooked remove from fire, but not wait for it to cool before peeling them. Then take another pot and a potato masher (if you do not, pottie use the masher, potato masher, but it is better).
Put milk to boil (for 2 portions using 250 ml of milk). Attnzione Do not burn it (when it starts to make a film turn it off at the surface)
Peel the potatoes (not to burn yourself infilazele with a fork and peel with a knife) one at a time and as the peeled mash with a potato masher dentrto the new pot. Once this is complete and adds 3-4 thin slices of butter (dose for 2-3 servings). Mix well with a spoon (preferably wood).
Now put it back on low heat and continue stirring slowly add the milk until it reaches the consistency you prefer.
Add salt to taste (for the dose of 4 potatoes usually use 1 teaspoon).
Enjoy. If you puree
advances can keep in the refrigerator for up to 2 days. To take a small pan and heat it up without adding latte scaldateci il purea mescolando in continuazione.
NB: perchè il purea sia buono dovete lessare le patate con la buccia, schiacciarle ancora calde con lo schiacciapatate e aggiungere il latte CALDO,altrimenti si fanno i grumi!!!
-Alla piastra: lessate le patate per mezz'ora circa, sbucciatele, fatele a fette spesse di 1 cm e mettele sulla piastra calda. Fate cuocere per qualche minuto da etrambre le parti.
-In umido: di solito quando si fa lo spezzatino si aggiungono le patate nnella stessa padella. Quando manca 1/2 circa alla fine della cottura dello spezzatino in umido (con la salsa), aggiungete le patate sbucciate e tagliate a cubetti. Non vanno ulteriormente condite: assorbono il condimento della carne e sono ottime.

Piselli : li trovate comunemente nel banco dei surgelati al supermercato. Tempo di cottura: 1/2 ora circa. Prendete una padella e metteteci un po' d'olio (giusto da coprire il fondo), 1 pezzetto di cipolla e della pancetta (o proscitto cotto). Accendete il fuoco e versateci sopra i piselli, condite con sale, pepe e prezzemolo a piacere. Dopo 2-3 minuti coprite con un coperchio e fate cuocere per 1/2 ora circa controllando spesso che non brucino: quando vedete che si attaccano potete aggiungere un po' d'acqua.

Pomodori : oltre che in insalata (e in questo caso vi consiglio di condirli con l'origano) possono essere mangiati cotti al forno. Preheat the oven to 180 degrees. Take
round tomatoes, cut in half and put them on the plate of the oven (covered with a piece of parchment paper). Make a mixture of bread crumbs, salt, pepper and parsley and divide it with a spoon on the tomatoes.
Bake for 1 / 2 hour. (After cooking if you have not made the crust on the bread crumbs turn on the grill for 5 minutes).

Spinach: found these to the bank of frozen (usually in the bag already divided into cubes). We turn to a portion 3-4 cubes. Cooking time: 30 min. You can cook directly in the pan with a little 'oil, but you stirring frequently to prevent burning (Adding a little 'water if necessary), or boil them for 20-25 minutes, drain them and fry them in a pan with a little' oil for 3-4 min. The advantage of this second way is that you can boil them while they do something else.

Zucchini : these can be cooked in a pan, baked, or fried on the plate. Cooking is faster to the plate (but there is a risk that they remain Durette).
-In frying pan in a pan put oil and onions, cut the courgettes and pour into pan. Season with salt, pepper and basil or oregano. Bake for 45 minutes.
-Baked: Preheat the oven to 180-200 degrees. Cut the zucchini in half for the deep and then in half lengthwise. Take the plate of the oven, put on a piece of parchment paper over the zucchini and lean, with the interior chiarorivolto to the other. In a scodellla do a mixture of bread crumbs, salt, parsley and olive oil with a teaspoon and put it on the zucchini. Bake for 1 hour (long, but do not require assistance menttre cook and can do more). At the end of cooking if you have not formed a crust, turn on the grill for 5 minutes.
-fried, the most laborious of all. Take a pot and boil water. Meanwhile, prepare the batter, mixing beer, flour and salt: should be a creamy consistency. I recommend that you sift the flour into the beer to avoid lumps (or use the biscuit to mix beer with flour. When the water boils mingle in the whole zucchini for 2 minutes max. Drain, talgiatele into strips and dip them in batter. Let stand for a few minutes and when the oil in the pan or in the fryer is hot dip until golden brown.
Enjoy.

And if you have little time and no desire to cook then I suggest the following solutions:
-4 sautéed and similar (very good outline "Mediterranean" with potatoes, zucchini, peppers and eggplant)
-fried potatoes, croquettes, baked potatoes to be cooked frozen (there are also fried potatoes cooked in the oven: excellent)
-canned vegetables Bonduelle and the like, in this case, take a pan, put a little 'and pour the vegetable oil after removing the water in which it is immersed. For canned peas and carrots seasoned with salt and pepper to the beans used salt, pepper and sage; for faglioli seasoned with salt, pepper, sage and tomato sauce

If you do not use more than the microwave, many supermarkets in the department sell food already cooked and seasoned vegetables ... just warm them.

Enjoy