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Picadillo (8 people)

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Ingredients: 800 g

beef or ground veal.

3 medium potatoes, peeled and cut into cubes of 1 cm or so.

4 medium tomatoes, chopped with shells and all.

1 large onion, finely chopped.

4 large cloves garlic, peeled and finely chopped.

6 serrano chiles, finely chopped.

2 bunches cilantro, chopped disinfected.

4 tablespoons vegetable oil.

Switzerland Knor 1 cube chicken.

pepper to taste. Salt

You will need a wide pot with a lid.

Preparation.

1. Fry over medium heat, in oil, onion and garlic. Cook for 3 minutes until onion Fry (becomes clear).

2. Add potatoes, chile and a pinch of salt. Stir constantly so that the potatoes do not stick together and they tear.

3. Now the meat, separate them by placing your hands in the pot. Add pepper and moves.

4. Add Knor hub Switzerland. Stir.

5. Stir in tomato. Moved and cook covered for 20 minutes over medium / low.

6. When serving add a handful of chopped cilantro.

Accompany with rice or Mexican, mashed potatoes and eat it on toast.

Provechín.

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Caesar Salad (4 people )

The Caesar salad is one of those, no doubt. However, I must say that there is no better in style than just simple. It is not difficult to make and taste oridinal presentation and leave your guests speechless. Just remember not to mention the ingredients before eating, to many, the words "raw egg yolk" and "anchovy" will cause nausea. Usually, this salad is prepared at the time, behind the seats. You do it in your kitchen, now the world is full of picky people, jejejeje. Enjoy!

Preheat your oven to 200 degrees Celsius or your electric oven Alto.

Salad Ingredients:

2 cos medium.

300 g of fresh Parmesan cheese slices.

5 languages \u200b\u200banchovies.

2 tablespoon Dijon mustard.

1 1 / 2 teaspoons Maggi juice.

1 1 / 2 teaspoons Worcestershire sauce.

juice 1 / 2 lemon.

3 raw egg yolks.

A pinch of salt and pepper.

croutons Ingredients:

8 baguette slices 2cm thick, approx.

50 g butter, melted over low heat.

4 crushed garlic.

croutons Preparation:

1. Mix butter with crushed garlic.

2. With a small brush kitchen flavored butter spread on bread slices.

3. Bake for 5 to 10 minutes until you see the crusty bread, ie gold.

4. Take them out and set aside on a plate covered with a paper towel.

salad Preparation:

1. In a large wooden bowl of crushed wood with the back of a fork, languages \u200b\u200bsuch as anchovies until they are pureed.

2. Add egg yolks and Dijon moztaza, stir with fork until all is incorporated.

3. Then add the juice and Worcestershire sauce Maggi. Stir.

4. Finally, add the lemon juice and mix strongly.

5. Sprinkle a pinch of salt and pepper. Stir.

6. Leave the mixture in the bowl.

7. Separate lettuce leaves one by one, wash and desinféctalas.

8. Once the lettuce is well drained all the leaves together and cut into strips (wide) 1 cm.

9. Place the lettuce in the salad bowl and stir well so that the dressing is well mixed.

10. Serve garnished lettuce in a bowl or wide-deep dish.

11. Place the bread slices over the lettuce croton.

12. Sprinkle with Parmesan cheese and ends with another pinch of pepper.

This salad can also add grilled chicken.

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Lentil Soup (4 servings)

Ingredients:

1 / 2 kg of lentils, washed and groom (no rocks or straw).

large Creole tomatoes poached 4.

1 small onion piece.

1 medium garlic clove.

1 clove.

1 ripe plantain, cut into cubes about 1 cm approx.

4 eggs boiled and peeled.

1 tablespoon vegetable oil. 1 square

Knor

Swiss chicken.

4 turkey hot dogs.

gries 200 g of bacon cut into small squares and fried (optional).

4 bay leaves.

going to need two pots with lids, one without lid and the blender.

tomatoes poaching Procedure:

1. Take off the bow (the hard part of which hung from the branch) using a small sharp knife.

2. Opening in the skin of tomato and with the same knife, an X in the bottom (opposite the bun).

3. Boil the tomatoes into the pot without a lid and then remove them from the skin.

lentils Procedure:

1. Boil the lentils in a pot with the garlic and cloves in 1 liter of water and cover (7 min approx.)

2. Once cooked, remove the cloves and garlic, but leave the water.

3. Make the tomato soup:

3.1. Mash tomatoes with poached piece of onion in blender box Knor Switzerland and 1 / 2 cup of water.

4. In another pan, pour a tablespoon of vegetable oil.

5. Then add the tomato broth and let simmer a bit and stir constantly. Keep this step for 4 minutes.

6. This empty tomato sauce and lentils all water. Let boil again and softened a little (about 5 minutes boiling clogged).

7. Add the sausage gruesitas sliced.

8. Turn off and let sit a couple of minutes.

9. Add the plantain.

10. Serve in individual bowls and add the egg cooked, whole or sliced.

11. If they like, to serve, together with the egg, can add the piece of bacon.

12. Finally, add the bay leaf embellishment.

meal!

Mario Sallieri Blue Ray

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