Thursday, March 31, 2011
Cubefield Ability Game
Wednesday, March 30, 2011
Monday, March 28, 2011
Cleaning Travel Trailers
Thursday, March 24, 2011
Pati Manterola En Bikini
Wednesday, March 23, 2011
Coleslaw Dressing Coupon
Stream Save South Park
Tuesday, March 22, 2011
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A top delicious. It serves to individual bowls, and if you put a little more quantity, is an incoming class. INGREDIENTS: (for 8 caps)
• 2 • 16 scallops porcini
· Olive oil
· parsley
finely chopped PREPARATION: Clean
scallops thoroughly washing the cold water and removing all the black well have stuck to the meat you have. Separated from the shells and dried with paper towel, give them a little salt and saute a few minutes over high heat. Remove and set aside. Fillet the mushrooms, put them a little salt and saute in the same oil preparation, the scallops. When taking a little color and you see that are almost ready, add the scallops, add the parsley and mix gently. Put two scallops in each bowl and a few sheets of mushrooms. Remove hot to the table.
Sunday, March 20, 2011
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Saturday, March 19, 2011
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Today single dish, goat stew. Sometimes without realizing we make our dishes are always the same, the vegetables first, and second meat, why not make the same ingredients for a delicious meal only to make things look different?
INGREDIENTS: 1
shoulder of kid
4 artichokes 400 gr.
peas 200 gr. 2 carrots, snap peas
An onion
6
2 potatoes asparagus Olive oil
A glass of white wine 4 tbsp
homemade tomato sauce
1 bay leaf Salt and pepper 1 tablespoon flour
PREPARATION:
Ask the butcher to make us shoulder pieces. Season. Put the oil to boil in a large pan and when hot add the meat and brown over high heat until it turns color. Remove meat and reserve the oil and saute the finely chopped onion. Meanwhile
shelling peas, peeling and slicing the carrots, remove the tough part of asparagus and artichokes clean. Incorporate carrots and artichokes to the pan and cook over low heat until they begin to soften. Add the flour and cook 2 or 3 minutes more. Add the tomato sauce, we have reserved meat and white wine. Allow a few minutes to evaporate the alcohol, add the bay leaf and cover with water. Season with salt and pepper and cook slowly. When you start to be tender meat and see what she begins to pull away from bone, but still missing about 15 minutes, add asparagus, snow peas and peas. About 6 minutes before cooking is finished peeling the potatoes, cut into cubes and fry in abundant oil. Remove, drain and incorporate them into the stew just before the end of cooking. Ready to serve.
Notes:
1 - The possible combinations of vegetables in stews, are endless and can put us more than we like and playing with colors and flavors, but unless we do not like, we would say that artichokes are a must in any stew.
2 - It is important not to stir the stew once you add the liquid to the vegetables retain their shape. Shake the pan occasionally to keep sauce from sticking.
3 - If you have done in a clay pot, bring it to the table in the pot itself, but serve emplatado.
4 - ½ times you compare kid or a kid over, you can make a stew with more ugly sides of the chops and pieces less noble. Is equally rich and is a way to use them.
5 - You can substitute goat for lamb.
Wednesday, March 16, 2011
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A very attractive cover and rich, this I propose today. It is prepared with a mini peppers that are called "peppadew." They are sweet with a touch of spice and is well suited to fill with cheese.
INGREDIENTS:
peppadew A dozen
A can of tuna in oil
A Philadelphia cheese chive strips
Parmesan cheese PREPARATION:
peppadew Remove the pot and drain. Drain the oil from the bonito. Place 3 0 4 tablespoons Philadelphia cheese in a bowl and add tuna, work it with a fork to integrate the two ingredients. With the help of a teaspoon, fill the peppers go. Cut the scallions into pieces about 3 inches and click two in each pepper. Book.
Preheat oven to 200 º.
Grate the Parmesan cheese is so chubby. Place a baking paper on a tray and paint lightly with a little oil. Place mounds of parmesan to crush with the back of a spoon
Place in the oven until melted and beginning to brown (about 5 minutes).
Remove and place them on a hot still rounded surface can be a roller bottle, etc.:
Let cool. Once cooled, remove the roller and in placing a pepper in each shingle, holding it on both sides with a toothpick. Serve.
Monday, March 14, 2011
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pak choi The plant is an Oriental origin, reminiscent of our greens, but with a slightly bitter taste. It is very commonly found in oriental cooking but with increasing frequency often seen in our markets.
just that coceremos diced steamed and later sprinkled with soy sauce and sesame seeds are delicious, but today I suggest that we do them on side.
INGREDIENTS:
• An bass
• 2 pak choi
• A tablespoon of sesame seeds
• A handful of almonds
• A tablespoon finely chopped parsley
• 4 cloves garlic
· A teaspoon of paprika
· Olive oil, salt and white pepper
PREPARATION: Put
salted water to heat and when it starts to boil pak choi enter you will have previously attached so you can introduce standing:
This will cook before the log is harder. When cooking take 10 minutes, prick the logs with a kebab skewer and see that they lack even a little to be about the tumbáis to finish cooked leaves. Become very fast as the steam cooking has been the doing. When ready, remove and cool with cold water to keep their nice green color. Meanwhile, put a frying pan and toast in her first sesame seeds and almonds after fillets. Remove and set aside. Put a little oil and two cloves of garlic fillet. Brown. When taking color, remove from heat and let cool a little. Incorporate the paprika and stir. Add almonds and sesame.
Drain well and add the pak choi to the pan, turning to coat well in the sauce. Book hot:
Ask the fishmonger to do the bass in our loins. Wash and scaled well. Dry and season. Very petite chop the garlic, put them in a bowl, add the parsley and add a drizzle of olive oil. Mix well and paint the sea bass part that is missing skin with this mixture. Turn on the grill and when hot put it on the backs of sea bass by the side without skin (if you place them skin side, will writhe). After a couple of minutes turn them over and leave another 3 minutes (times will depend on the thickness of the loins). Do not let it dry. Emplate
putting a fillet of sea bass and a pak CKOI for each diner.
Good appetite!