Pickled peppers Recipe

Ingredients for cook Pickled peppers

15 Chili
Hot water 1.5 l
Salt 4 tbsp
2 liters vinegar
2 tablespoons peppercorns

Procedure for cook Pickled peppers

Wash and cut both ends of the peppers.
Place the peppers in salted water for 24 hours
Drain the peppers and place in a sterilized jar
After that for cook the recipe pickled peppers you have put a vinegar in a boil, pour it over the peppers, add peppercorns and cover.
Turn the bottle once hot and cold storage.
Retain 12 months rather dry, dark. Once opened keep in refrigerator for 15 days.

Chicken and cabbage rolls Recipe

 Ingredients to cook the recipe Chicken and cabbage
     100 g dried tomatoes
     250 g brussels sprouts
     Coarse salt
Chicken Roll
     5 chicken breasts
     100 g mozzarella cheese
     7 g unflavored gelatin
     Salt and pepper
Garrison
     Radicchio 1
     Carrot 2
     Toasted almonds and chopped 2 tbsp
Vinaigrette
     3 tbsp corn oil
     2 tablespoons sherry vinegar
     Pink Pepper c / n

Procedure to cook the recipe Chicken and cabbage

Hydrate dried tomatoes in warm water for an hour, drain and chop finely, reserving.
fter that you need for cook the recipe Chicken and cabbage cut sprouts in half, blanch in boiling salted water, drain and set aside.
Chicken Roll
Clean the chicken fat and impurities, so as to maintain cut in one piece across the width of each.
Arrange meat on a slice of mozzarella cheese on the rim halves have sprouts and diced tomatoes, sprinkle unflavored gelatin to bind.The recipe Chicken and cabbage rolls is a little difficult but delicious.

Wrap with plastic wrap and set into a cylinder, closed on both sides with it. Pierce with a toothpick. Poach in water for 45 minutes.
Remove, cool, remove the plastic wrap and cut the desired shape.

Garrison
Cut the radicchio into strips, scratch or cut into julienne carrots, mix in a bowl.

Vinaigrette
Emulsify the oil with pink pepper, vinegar and salt, salad dressing and add the almonds.

Aro beet Recipe

 Ingredients
     Beets 1 k
     1 red onion
     2 tbsp olive oil
     250g ricotta
     Fine 2 tablespoons rolled oats
     Cheese Spread 200 g
     Grated cheese 50 g
     Clear 3
     Salt and pepper
Sauce
     1 can tuna in oil
     250 cc Cream
     2 tablespoons mayonnaise
     1 tbsp lemon juice
     1 tbsp chopped parsley
     Salt and pepper
Several
     Parsley leaves c / n
     Hard-boiled eggs c / n
Procedure
Remove the beetroot leaves leaving 3 cm of the stem, wash, cook with 100 cc of water in container suitable for microwave cooking covered for 18 to 20 minutes maximum.
Drain, cool and peel. Chop onion and saute with oil, process and incorporate the ricotta beets, oats, cheese spread, grated cheese, egg whites, salt and pepper.
Pour into a mold of 1.5 liter capacity with cooking spray, cover with foil and baked in a water bath 45 minutes.
Remove warm and serve.

Sauce
Blend the tuna with oil, mayonnaise, lemon juice. Finally, the cream, chopped parsley, salt and pepper.

Assembly
Serve beets warm ring with the sauce and garnish with egg slices and fresh parsley.

Meatballs in sauce with rice pilaf Recipe

 Meatballs Ingredients
     Ground beef 1 k
     1 clove garlic
     1 tbsp chopped parsley
     3 tbsp breadcrumbs
     Eggs 2
     Salt and pepper
     Oil c / n
Sauce
     Onions 1
     1 red pepper
     1 clove garlic
     Carrot 1
     2 tbsp olive oil
     1 tbsp butter
     Bay leaves
     1 can tomato puree
     2 tablespoons white wine
     1 pinch sugar
     Salt and pepper
     Oregano
     1 teaspoon paprika
Rice pilaf
     Hot water 500 cc
     1 tbsp butter
     1 vegetable stock cube
     1 sprig thyme
     Rice 250 g double Medrano
     Salt and pepper
Meatballs Procedure
Mix meat with garlic, parsley, bread crumbs, eggs, salt and pepper. Putting the meatballs.
Pass bread crumbs and fry. Remove and set aside.


Sauce
In a large bowl and microwave safe place the chopped onion, red pepper, garlic and grated carrot, chopped very fine, pour a trickle of oil and butter. Cover and cook 8 minutes at 100% power, stirring after half the time.
Add the bay leaf, tomato paste, wine, sugar and seasonings, cook covered for 6-8 minutes at 100% power. Add the meatballs and cook for 2 to 80% power.


Rice pilaf
Heat the water 2 minutes at 100% power. Add butter, bouillon cube, the branch of thyme and rice wash. Cover and cook 8 minutes at 100% power. Leave for 5-6 minutes, add salt and pepper and serve with meatballs.

Chicken Meatballs Recipe

 Ingredients Chicken Meatballs
     2 chicken breasts
     Parsley c / n
     Basil c / n
     1 clove garlic
     3 tbsp grated cheese
     1 egg
     3 tbsp instant oatmeal
     Salt and pepper
Ketchup
     Oil c / n
     1 clove garlic
     Tomato puree 500 cc
     Laurel 1 sheet
     Romero c / n
     500 cc defatted broth
     Salt and pepper
     200 g frozen peas
     Pumpkin 1
Procedure Chicken Meatballs
Process the chicken breasts.
Place the processed chicken to a bowl, add parsley, basil, garlic, minced.
Integrating the grated cheese, egg, oats, salt and pepper and mix.
Make small rolls and cook in the sauce.

Ketchup
Place oil in a pan and fry the garlic very small.
Add the tomato puree and season with bay leaves, rosemary, broth, salt and pepper.
Incorporate the meatballs and cook for few minutes.
Finally add the frozen peas.

Assembly
Serve in hollowed out gourd cooked in the oven

Ham Agnolotti Recipe

 Ingredients Masa
     Wheat flour 0000 500 g
     5 Eggs
     1 pinch salt
     1 tbsp Herbs
Filling
     Cooked Ham 200 g
     200g ricotta
     100 g Diced cheese buttery
     Eggs 2
     Salt and pepper c / n
     Nutmeg c / n
     50 g grated cheese
     Brush an egg
Sauce
     Zucchini, sliced 4
     2 tbsp butter
     3 tbsp olive oil
     Chopped green onions 4 pen
     Salt and pepper c / n
     Grated cheese 50 g
     250 cc Cream
     Water for cooking the pasta 2 tbsp
     Basil c / n
Mass Procedure
Place in the bowl of a food processor, flour, eggs, salt, herbs and process until a homogeneous mass. Rest in refrigerator 30 minutes.

Filling
Place in the bowl of a food processor and ricotta. Process until a paste.
Mix in a bowl, ham and ricotta processed. Incorporate, salt, pepper, nutmeg and grated cheese. Mix until integrated. Book.

Armed
Roll out the dough with a rolling pin or pasta machine using.
Place a spoonful of filling strip a distance of 3-4 cm for each pile.
Brush dough with egg without touching the filling.
Cover with another dough and flatten with your fingers without leaving air.
Cut the ravioli special ravioli wheel.
Place a pan with water and salt. Once he made ravioli add boiling point and wait until cooked.

Sauce
Place zucchini cut into small cubes in a skillet with butter and oil. Halfway through cooking add the chopped green onions in ink.
Cook 10 'and set aside.
Place egg, grated cheese with the cream and spoonfuls of cooking water for pasta. Pepper.
When pasta is ready, add the cream cheese to the zucchini, still hot. Mix until integrated.
Drain the ravioli and pour over the sauce and serve hot in a dish for the table and decorate with basil leaves.

Pollack with almonds and rice croquettes Recipe

 Ingredients
     Haddock fillets 8
     1 tbsp lemon juice
     1 green onion
     2 leeks
     Tomatoes 3
     Carrot 1
     Portobello Mushrooms 150 g
     Mushrooms 150 g
     2 tbsp olive oil
Cover
     50 g butter
     50 g almonds
     Milk 5 slices bread
     Parsley 1 tbsp
Rice Croquettes
     Rice 2 cups
     1 egg
     Salt and pepper
     Provence 1 tbsp
     1 tbsp grated cheese
     4 tbsp flour
     Milk c / n
Procedure
Marinate fillets in salt, pepper and lemon juice.
Chop onions, tomatoes, leeks, mushrooms. Grate the carrot.
Place vegetables in a single source of ceramic (suitable for oven), add salt and pepper and drizzle in olive oil.
Remove fish from marinade and place over vegetables and reserve.

Cover
Join the butter with the chopped almonds, bread, milk (processed) and chopped parsley. Season and cover the fish fillets and place in the preheated oven 15-18 minutes.

Garrison
Mix cold cooked rice with egg, salt and pepper, Provencal and incorporate the cheese. Add the flour and enough milk you need to form a thick paste. Let stand 30 minutes before assembling them.
Fry patties on both sides in corn oil.
Serve each individual source of fish on a large platter and garnish with several pellets.