Ingredients:
♠ 400 grs minced meat of calf
♠ 100 grs minced meat of pig
♠ 40 grs. rallado bread
♠ 150 ml milk
♠ (1 cda. potato starch)
♠ 1 egg
♠ 1 cda. rallada onion (I throw to him enough but)
♠ Salt and pepper
♠ Butter or margarine to fry (I use margarine that is but smooth of flavor)
Preparation: In a bowl the rallado bread is put mixed and milk and is let rest about 10 minutes, that the bread absorbs milk. Later one adds the other ingredients to him and they are mezxlan very well. To form the meatballs and to fry them with butter (margarine). I recommend to throw a chorroncito of olive oil, because therefore burning fire except butter or margarine to him
Teacher This a other recet of Fernando Guerrero
miércoles, 9 de junio de 2010
The recet Pay fo Chesse
Ingredients:
● 1 cake package Maria
● 1 condensate milk tin
● 1 evaporated milk tin
● 3 whole eggs
● 1 bar of butter or margarine
● 1 great cheese philadelfia
Preparation: First the cakes wear out lets a little the cake to cover pay and that is a scab sea bream. Later and so it is joined with margarine to fromar grazes and to cover the mold for pay. Later the other together ingredients are liquefied separate. They drain to the mold and the cake dusts off to him that I separate above. Later min is put to hornear by space from 30 to 40 or until when intrcoducir a small stick this leaves clean apart from which the east scab sea bream. It is let cool in the already dull furnace.
Teacher The recet of Enchiladas potosinas and the Pays of Chesse
Atm: Samuel Escalera Alonso
● 1 cake package Maria
● 1 condensate milk tin
● 1 evaporated milk tin
● 3 whole eggs
● 1 bar of butter or margarine
● 1 great cheese philadelfia
Preparation: First the cakes wear out lets a little the cake to cover pay and that is a scab sea bream. Later and so it is joined with margarine to fromar grazes and to cover the mold for pay. Later the other together ingredients are liquefied separate. They drain to the mold and the cake dusts off to him that I separate above. Later min is put to hornear by space from 30 to 40 or until when intrcoducir a small stick this leaves clean apart from which the east scab sea bream. It is let cool in the already dull furnace.
Teacher The recet of Enchiladas potosinas and the Pays of Chesse
Atm: Samuel Escalera Alonso
The recet Enchiladas potosinas
1. - Ingredients
20 Tortillas
100 Grms. of Wide Chile
20 Grms. of Fresh Cheese
3 Teeth of Garlic
1 Handful of Onions of tail
Oil
1/4 Liter of Cream
Preparation
The chili peppers are toasted, desvenan and soaked. later they wear out with garlic, the cinnamon and a little water in which they were soaked. They are put to boil the sauce with a little salt. They are let enfirar, the sauce must be caldosa. It passes the tortilla in this sauce and soon it fries the tortilla in the very hot oil, without gilding them. Rellenelas with cheese, perforated onion and doblelas. Acomodelas in a Plato refractory lubricated, bañelas and so I am of the sauce, pongales cream and metalas to the furnace They use very hot.
Teacher here are my recet en the blogg of the coko
Good Bye
20 Tortillas
100 Grms. of Wide Chile
20 Grms. of Fresh Cheese
3 Teeth of Garlic
1 Handful of Onions of tail
Oil
1/4 Liter of Cream
Preparation
The chili peppers are toasted, desvenan and soaked. later they wear out with garlic, the cinnamon and a little water in which they were soaked. They are put to boil the sauce with a little salt. They are let enfirar, the sauce must be caldosa. It passes the tortilla in this sauce and soon it fries the tortilla in the very hot oil, without gilding them. Rellenelas with cheese, perforated onion and doblelas. Acomodelas in a Plato refractory lubricated, bañelas and so I am of the sauce, pongales cream and metalas to the furnace They use very hot.
Teacher here are my recet en the blogg of the coko
Good Bye
The recet
Ingredients of the prescription: (4 people)
1 Lettuce
1 Breast of chicken boiled and cut to pieces
1 hard Egg
Bread fried cut in cubes Blue cheese or tender cheese (to the pleasure)
1 Tomato
2 Anchovies
Preparation:
Step 1: To wash and to divide the lettuce. To add in the salad bowl along with the breast of chicken, the hard egg, also divided, the tomato to very small small pieces, the blue or tender cheese in small pieces or dices and the fried bread or picatostes and the anchovies also sliced.
Step 2: To make the sauce Caesar: to mix the lemon juice, the vinegar and the oil and to leave aside. To do grazes of the anchovy and to add crushed garlic, the pepper and the Worcestershire sauce. To mix everything with the dangerous egg. Finally, one adds the mixture that we had aside and good bat.
Step 3: To add to the sauce Caesar to the salad bowl with all the ingredients.
Teacher: I colocate the recet of Fernando Guerrero
1 Lettuce
1 Breast of chicken boiled and cut to pieces
1 hard Egg
Bread fried cut in cubes Blue cheese or tender cheese (to the pleasure)
1 Tomato
2 Anchovies
Preparation:
Step 1: To wash and to divide the lettuce. To add in the salad bowl along with the breast of chicken, the hard egg, also divided, the tomato to very small small pieces, the blue or tender cheese in small pieces or dices and the fried bread or picatostes and the anchovies also sliced.
Step 2: To make the sauce Caesar: to mix the lemon juice, the vinegar and the oil and to leave aside. To do grazes of the anchovy and to add crushed garlic, the pepper and the Worcestershire sauce. To mix everything with the dangerous egg. Finally, one adds the mixture that we had aside and good bat.
Step 3: To add to the sauce Caesar to the salad bowl with all the ingredients.
Teacher: I colocate the recet of Fernando Guerrero
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