- Pedro Henrique da Cruz Batista
- 28 de abril de 2020 às 20:33
1 Can of condensed milk;
1 Can of milk;
3 Tablspoons of suugar.
1 Turn the oven on to heat for 10 m , over low heat;
2 Beat in the blender the eggs the condensed milk for 3 m;
3 Make a syrup with with suggar and let it cool a little;
4 Place the syrup in a pan with a hole int middle, place the pudding over the syrup;
5 Bake and let it brown for about 40 minutes.
- João Pedro da Cruz Batista
- 28 de abril de 2020 às 20:30
1 can of milk;
1 can of condensed milk;
3 tablespoons of sugar.
1 Turn the oven on to heat for 10m, over low heat;
2 Beat in the blender the eggs, the condensed milk, milk for 3m;
3 Make a syrup with sugar and let it cool a little;
4 Place the syrup in a pan with a hole in the middle, place the pudding over the syrup;
5 Bake and let it brown for about 40m.
- Hugo Marcondes Rotatori Viana
- 23 de abril de 2020 às 20:12
2 medium boiled potatoes
salt to taste
black pepper to taste
180 g of mozzarella cheese
fried bacon to taste
1/2 can of cream
chives to taste
Remove the pulp from the two boiled potatoes, leaving a cavity in each one, set aside.
In a container, mix the potato pulps with salt, pepper, egg, mozzarella cheese, fried bacon and sour cream, mix well.
On a tray, place the two potatoes and distribute in each cavity a little mozzarella cheese, the mixture of the pulps, fried bacon, plus a little mozzarella cheese on top, bacon and finish with chopped chives to taste.
Bake (230 ° C) for about 20 minutes.
- JOÃO PEDRO ROSNER AGIBERT
- 26 de março de 2019 às 19:50
Hello! My name is João Pedro. Please find below my recipe:
1 ¼ cups milk.
2 ¼ teaspoons (one package) active dry yeast.
8 tablespoons (1 stick) butter, melted and cooled.
¼ cup granulated sugar.
1 teaspoon salt.
4 ¼ cups all-purpose flour, plus more for rolling out the dough.
2 quarts neutral oil, for frying, plus more for the bowl.
Heat the milk until it is warm but not hot, about 90 degrees. In a large bowl, combine it with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
Using an electric mixer or a stand mixer fitted with a dough hook, beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined, then mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add more flour, about 2 tablespoons at a time, if the dough is too wet. If you’re using an electric mixer, the dough will probably become too thick to beat; when it does, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature until it doubles in size, about 1 hour.
Turn the dough out onto a well-floured surface, and roll it to 1/2-inch thickness. Cut out the doughnuts with a doughnut cutter, concentric cookie cutters or a drinking glass and a shot glass (the larger one should be about 3 inches in diameter), flouring the cutters as you go. Reserve the doughnut holes. If you’re making filled doughnuts, don’t cut out the middle. Knead any scraps together, being careful not to overwork, and let rest for a few minutes before repeating the process.
Put the doughnuts on two floured baking sheets so that there is plenty of room between each one. Cover with a kitchen towel, and let rise in a warm place until they are slightly puffed up and delicate, about 45 minutes. If your kitchen isn’t warm, heat the oven to 200 at the beginning of this step, then turn off the heat, put the baking sheets in the oven and leave the door ajar.
About 15 minutes before the doughnuts are done rising, put the oil in a heavy-bottomed pot or Dutch oven over medium heat, and heat it to 375. Meanwhile, line cooling racks, baking sheets or plates with paper towels.
Carefully add the doughnuts to the oil, a few at a time. If they’re too delicate to pick up with your fingers (they may be this way only if you rose them in the oven), use a metal spatula to pick them up and slide them into the oil. It’s O.K. if they deflate a bit; they’ll puff back up as they fry. When the bottoms are deep golden, after 45 seconds to a minute, use a slotted spoon to flip; cook until they’re deep golden all over. Doughnut holes cook faster. Transfer the doughnuts to the prepared plates or racks, and repeat with the rest of the dough, adjusting the heat as needed to keep the oil at 375. Glaze or fill as follows, and serve as soon as possible.
- Letícia Borges Cota Figueiredo
- 15 de março de 2019 às 18:45
Hi, my name is Leticia and I'll be presenting a paper on family recipes.
• 1 chicken breast
• 500 grams of sliced mozzarella cheese
• 400 grams of sliced ham
• 1 medium lasagna batter pack
• 1 jar of creamy cheese
• 2 chicken broths
• 2 glasses of milk
• 1 box of milk cream
• 2 tablespoons of flour
• 3 tablespoons butter
• 1 medium onion
Method of Preparation:
Sauce: In a saucepan, make a homogeneous cream with the 2 tablespoons of flour and 2 tablespoons of butter (reserve 1 tablespoon of butter). Add the milk, 1 chicken stock and stir constantly. Remove from the heat and add the sour cream, reserve.
Chicken: Cook the chicken breast in water (without oil), after cooking, shred it. Chop the onion in small pieces, place in a pan and brown with the butter. Add the chicken and the chicken stock, stir always until the chicken is totally golden.
Assembly: In a refractory, place 2 tablespoons of sauce. Make the base with lasagna, cover with 1 layer of ham, 1 of cheese and 1 of chicken (in that order). On the chicken, place 1 layer of curd cheese and 2 shells. Cover the curd with 1 layer of ham, 1 layer of cheese and 1 layer of dough, place sauce. Repeat this process until it is about 2.5 cm to reach the edge of the refractory. To finish, cover the lasagna with plenty of cheese, curd and sauce. Sauté for about 20 minutes over low heat.
- Marcella Sales Vieira
- 04 de março de 2019 às 22:12
Hello my name is Marcella and today I`m going to talk about a family recipe.
*1 CUP SUGAR
*1 1/2 CUP CORN ON SUNFLOWER OIL
*4 EGGS,WELL BEATEN
*2 CUPS FLUOR
*2 TEASPOONS CINNAMON
*1 TEASPOON BAKING SODA
*1 TEASPOON SALT
*3 CUPS GRATED CARROTS
METHOD OF PREPARATION:
1- PREHEAT THE OVEN TO MODERATE (175º/350º).GREASE A TUBE PAN WELL.
2- IN A LANGE BOWL,CREAM TOGHETER THE SUGAR AND OIL.ADD THE EGGS AND BEAT FOR A FEW MINUTEA.SIFTY TOGETER THE FLUOR,CINNAMON,BAKING, SODA AND SALT.ADD TO THE SUGAR MIXTURE, MIX TE CARROTS.POUR THE BATTER INTO THE TUPE PAN AND BAKE FOR ABOUT 55 MINUTES.