Recipes

CREPES
Ingredients
1 egg
1/2 cup milk
50 g flour
Beat the egg. Add the milk and gradually add the flour gradually.
It must be liquid, and must run in the preheated skillet and where we have added a little oil. If you have
left you a bit thick and not spread the dough add a little milk to make smooth dough, if too runs contrary to
just add a tablespoon of flour.
You can use them both as sweet savory filling. They are perfect aperitif. As delicious desserts.
Scraped coconut and mango
Ingredients:
1 cup ice
2 cups mango juice
1/2 cup cream of coconut
1 cup frozen mango
1/2 teaspoon fresh ginger, chopped
1/4 cup raspberries, washed and disinfected
Mint leaves washed and disinfected, to decorate

Preparation:
In your blender little crushed ice and add a little juice, coconut cream, mango and ginger, to have scraped
texture.
Serve immediately in low glasses and garnish with raspberries and mint leaves.
Smoothie red fruit
Yield: 2 servings

Ingredients:
1 cup raspberries
1 cup blackberries
1 cup blueberries
2 cups yogurt
2 tablespoons agave syrup or honey
2 cups ice
Outbreaks of mint or mint for garnish

Procedure:
Blend all ingredients and served in tall glasses. Garnish with herbs.

SPAGHETTI coriander
INGREDIENTS
1 cube chicken broth with coriander
600 g cooked spaghetti
4 tsp. Primavera margarine salt
cup cream
cup milk
6 Tbsp. shredded cheese
METHOD OF PREPARATION
In a large skillet melt the margarine Primavera and add the cooked pasta. Cook about 1 minute.
Mix the milk with the cream and incorporate them into the dough.
Add the chicken broth cube and dissolve completely integrating all ingredients.
Serve sprinkled with cheese on top!
Meatballs with mushrooms and peas
Servings: 4
Preparation time: 40 minutes
Ingredients:
- Minced meat of beef and pork
- 1 egg
- 1 piece of stale bread soaked in milk
- 1 clove garlic
- salt
- Parsley
- 1 large carrot
- 1cebolla
- 1 green pepper
- 1/2 kg of ripe tomatoes
- 1 glass of sherry
- ground pepper
- 1 jar rolled mushroom
- 1 jar of canned peas.
Preparation:
Make the meatballs and fry. Fry the carrots, onions, peppers and tomatoes, put spices, salt and sherry,
when pass through the food mill, placed inside meat balls mushrooms and peas and add a little broth
simmer about them ... .Acompaar minutes with chips ...
Supreme of Chicken Maryland
Ingredients:
Oil for frying c / n; chicken breast 4uni .; flour c / n; salt and pepper c / n; chopped parsley 3CDs .;
breadcrumbs 0,500 kg .; 4uni egg .; 5 ham slices; bechamel sauce 0.500 lts .; 0.300 kg natural corn .;
banana February 1 .; 1uni roasted red pepper.
How to prepare:
Clean the chicken fat and leftover bones, salpimentar and sprinkle with chopped parsley, egg and roll in
breadcrumbs and fry in plenty of oil until browned, book on absorbent paper.
For the sauce, prepare a light sauce, and add the hominy, after golden oil, optional tbsp. Sugar to make it
sweet to the taste.
Moreover in a skillet heat the futeado ham and roast pepper.
Peel the bananas, rebosarlas in flour and egg and fry until golden brown.
Focus on serving dish and arrange the breast aside fried bananas and the other the slices of ham and
pepper and sauce ahead and / or in a gravy boat to serve at home.

Spring chicken rice

Ingredients:
1 large onion, finely chopped; 1/4 cup oil; 2 baby carrots cut into cubes; 2 chicken breasts; 2 round
zucchini; 1 red pepper cut into short strips; 300 g of rice; 1/2 liter of chicken stock; 2 bay leaves; salt,
pepper and nutmeg to taste; 1/2 cup dry white wine; 150g cherry tomatoes; 1 cup peas.
How to prepare:
Fry in a pot or pan the onion in the oil until golden; add the diced chicken breasts and bay leaves, stir and
cook a few minutes. Add the wine, diced zucchini and carrots. Cook for a few minutes and add the rice,
broth and seasonings. Continue cooking over medium heat until the rice is al dente. Add the peppers, peas
and, if necessary, more hot broth. Complete cooking rice, add the tomatoes by heating one minute and
remove from heat preparation.
Supreme Roquefort
Ingredients:
4 large breasts; 100 g of cooked ham; 200 g of cheese; 25 g Roquefort cheese; salt and pepper; 100 g
flour; 4 eggs; 2 tablespoons milk; 300 g of bread crumbs; frying oil and brandy.
How to prepare:
Flatten chicken breasts with the palm of the hand to stretch them a little, and then with a sharp tip and
knife, make a small slit in the thickest of the breast meat trying to open the inside edge without cutting at
all. Fill with a mixture of ham, cheese, Roquefort cheese and cognac. Add salt and pepper, pass through
flour, then the beaten eggs with milk and spiced. Batter with breadcrumbs, and fry in hot oil over medium
heat so they cook evenly, until golden brown and serve. The ideal garrison of these Milanese is a soft
mashed potatoes or pumpkin,
Skewer poultry
Ingredients:
Half chicken meat without skin; 16 great Brussels sprouts; 1/2 green pepper; 1 red pepper; 2 pears
tomatoes; lemon juice, salt and pepper.
Preparation:
Cut into cubes each breast. Cook the sprouts in plenty of salted water. Cut the peppers into chunks and
tomatoes into quarters. Stringing these alternating food sticks skewers alternating colors. Sprinkle with
lemon juice, salt and pepper and cook on the grill or barbecue until the meat is browned.

Miss Melba Salad

Ingredients:
3 centers plants well white lettuce or 1 Very good lettuce nasturtium plant; Prisco 3 ripe peaches; lemon
juice; vinegar; seasonings to taste and pepper.
Preparation:
Moderately cut lettuce, peel the peaches and cut into wedges. Season last minute mixing a little lemon
juice with vinegar and other spices and grind pepper on top.
Marinated chicken
1. Ingredients
6 chicken prey.
2 large onions cut into thick slices.
4 tablespoons vinegar.
1 cup dry white wine.
1 tablespoon red pepper.
2 fresh red peppers into strips.
1/2 cup oil.
oregano, salt and pepper.
Olives.
Hard-boiled eggs.

 Lettuce.
2. Preparation
Boil dams chicken with salt, pepper and water.
Heat oil in a pan with onions, fresh peppers, red pepper, oregano, salt, pepper and cook a few minutes to
join the wine and vinegar.
Add chicken dams once the sauce list, empty the preparation in a bowl and garnish with lettuce leaves,
egg and olives.
Pigeons with rice
. Ingredients
A pair of pigeons half cooked.
1 cup of milk.
1 cup rice.
4 cups broth pigeons.
2 tablespoons oil.
Salt
Pepper.
. preparation
Fry the rice and then put it to boil with milk and broth; Spice with salt and pepper.
Put half the rice in the pot and above this, the pigeons. And above all this take the rest of the rice. Pour
you half a cup of broth and place in oven.
Mustard Wings
1. Ingredients
12 chicken wings
1 bunch spring onions tailless
1 tablespoon soy sauce
1/4 cup tomato sauce
1 tablespoon mustard
2 teaspoons sugar
salt oil for frying
preparation
Wash and trim the ends of the wings and fry over high heat with half the onions. Move constantly to brown
evenly. Reduce heat.
Mix tomato sauce with soy, mustard, sugar and salt. Pour the rest of the onions on the chicken wings. Cook
until chicken is tender and the sauce has slightly resected.
Chicken wings wine
Ingredients
1kg. Chicken wings
Oregano
2 cloves garlic
Aromatic white wine
4 ripe tomatoes
Oil
Salt
preparation
In a skillet with 1/2 cup oil, saute the wings (good clean feather) and when browned remove them to a
plate.
In the remaining 2 tablespoons oil, saute garlic and machquelos loa when soft.
Stir in the tomatoes to the pan, peeled and sliced, to make a thick sauce.

After 5 minutes, add a glass of wine and a tablespoon of oregano.

Place wings in the sauce, simmer another 15 minutes and serve hot.
Artichokes with mushrooms
Ingredients
1 kg of artichokes
3 onions
2 tablespoons tomato sauce
1/2 cup white wine
Etas 100 gr
1 slice of ham
Salt
Some tarragon
preparation
Chop artichokes, put to cook about 10 minutes in salted water. Heat margarine or oil and saute the
chopped onion. Add the white wine and tomatoes, then mushrooms, finely chopped ham, parsley and
tarragon. Season with salt and ground pepper at the moment. Simmer for 10 minutes.
Pour the sauce over the artichokes and bake at moderate temperature for about 25 minutes.
Clams Mexican
1. Ingredients
2 kilos of white clam chiquitas
1 small onion
2 large tomatoes
2 tablespoons chopped parsley
3 serrano chilies green
1 teaspoon chopped cilantro
4 tablespoons olive oil
salt and pepper
preparation
Chop the onion finely and tomato and serrano chile.
Thoroughly wash the clams, complete with its shell; arrange them in a deep pan. Pour two cups of cold
water, add to water the tomatoes, chopped onion and chili. Add the parsley, cilantro and olive oil and
season with salt and pepper to taste.
Put the pan on the fire and cover; simmer over low heat, stirring occasionally until everything is cooked
through and sauce is consumed. Serve hot.
Creole rice
Ingredients
350 grams of rice.
4 eggs.
100 g streaky bacon into strips.
2 bananas.
2 cloves of garlic.
Tomato sauce.
Oil.
Salt
preparation
Boil the rice 20 minutes, drain and rinse under the tap.
In a small skillet with plenty of oil, fry the garlic, peeled and whole; remove it. Saute bacon and remove.
Saute rice and mold apart at the source. In the same fat garlic and bacon, fry eggs. Place it over rice and
garnish with bacon.
Put oil in a larger pan and fry bananas parties along. Place it at the source. Bathe the rice with a little bit

of, well hot excess fat.

Rice in red wine
Ingredients
6 cups of rice.
1 bottle of red wine (quality).
5 medium onions.
1 cup oil.
Shredded cheese.
Herbs.
Salt
2. Preparation
In a clay pot, saute the onion cut long without taking color.
Add the rice and cook, stirring, 3 minutes.
Season with salt and herbs, wet with wine and cook for 15 minutes.
Mix two tablespoons of cheese, sprinkle the surface and grill 5 minutes.
Yellow rice
1. Ingredients
2 1/2 cups of rice.
3 1/2 cups of water.
1 chicken bouillon cube.
2 tablespoons annatto oil.
Salt
2. Preparation
Saute in a pan with oil, chicken cube, salt a couple of minutes, add the remaining ingredients and place
over high heat until boiling. When the rice begins to dry, lower the heat and cover.
Cook until the rice is cooked (20-25 minutes).
Stir occasionally.
Rice with bird
1. Ingredients
Chicken or partridge or pigeon
2 glasses of rice
1 small onion, grated
3 glasses of milk
Cream milk
2 tablespoons oil
Salt
pepper
2. Preparation
Bird boil 10 minutes, cut and marinated with onions and salt.
Wash rice, add an onion, salt and pepper and oil; move
Spread the Berma (deep clay dish) with oil; 1/2 put the rice, put the pieces of the bird, then the rest of rice.
Boil the milk and cream, throw on rice, put in the oven
When dry milk, lower heat, heat 1 tablespoon of oil and pour over the surface, the Berma put back in the
oven, cover.

Rice with coconut

. Ingredients
1 cup rice.
1 coconut, grated.
1 cup of sugar.
1 teaspoon salt.
1 piece of ginger, crushed.
6 cinnamon sticks.
1 teaspoon of clove powder.
1/2 cup raisins.
Cinnamon powder.
2. Preparation
Remove the coconut milk and add enough warm water to measure 6 cups. Put the rice in water for 1/2
hour.
A 5 cups coconut milk you miss him ginger, ground cloves, cinnamon sticks, salt, rice, and simmer. When
you have spent a little milk, would you take sugar, raisins and a cup of coconut milk.
Serve and sprinkle with cinnamon.
Rice with corn
1. Ingredients
2 cups long grain rice.
1 12-ounce can of drained corn grain.
1 small onion.
3 cloves of garlic.
1/2 chopped pepper.
3 cups of water.
1 tablespoon salt.
1 teaspoon vinegar.
1/4 teaspoon cumin.
1/4 teaspoon pepper.
3 tablespoons olive oil.
1 can of tomato puree 4 oz.
2. Preparation
Take two tablespoons of oil in a pan, add water, spices, tomato and chicken cubes; cook over high heat
until boiling.
Squirt the rice and stir well with a fork. Bring to the boil, bjele the fire and cook for 5 minutes.
Stir and put in the oven at 200 tightly closed. Cook for 45 minutes. Remove from oven, stir with a fork,
take the corn, cover, and put it back in the oven at 175 degrees for half an hour.

Rice with sausage

1. Ingredients
3 cups of rice (washed).
3 1/2 cups of water.
1/2 cube chicken.
2 tablespoons of sauce.
2 cans of sausages.
2 tablespoons capers.

 2 sachets of seasoning with achiote.

1 tablespoon tomato sauce.
2 tablespoons oil.
Salt.
2. Preparation
In a pan with oil, saute the sauce, capers, seasoning, sausage and tomato sauce for 5 minutes. Add the
remaining ingredients and cook over high heat until it begins to boil.
Once the rice begins to dry, stir, reduce heat and cover.
Continue cooking the rice for 20-25 minutes, stirring occasionally.
Fried rice with chicken liver and gizzards
1. Ingredients
2 glasses of rice.
1/2 cup oil.
2 cups of water or broth.
livers and gizzards of birds.
Salt and pepper.
2. Preparation
Wash the rice, fry in hot oil until golden brown and remove the oil. Fry the livers and gizzards.
Boil the water with the remaining oil, add salt and pepper.
Add the rice and cook until the water dries, lower the heat to high about 1/2 hour.
Tuna casserole
1. Ingredients
1 can of 7-ounce tuna (in water)
2 tablespoons sofrito base
2 tablespoons tomato sauce
2 hard boiled eggs
1 teaspoon olive oil
2. Preparation
Saute in a pan with the sauce oil for 5 minutes, add the tomato sauce and shredded tuna. Simmer about
15 minutes. Add the boiled eggs cut into slices.
Meatballs with pate
Ingredients:
- 1 kilo of lean beef meat half half pork
- 2 eggs
- Two cans of pork terrine
- 1 onion
- 2 cloves garlic
- A sprig of parsley
- Olive oil, 4 tablespoons breadcrumbs
- Flour
- Some saffron
- A bay leaf
- 1 glass of white wine
Preparation: Chop meat, onion, garlic and parsley at home or in the market. It adds the pate, the 2 beaten
eggs and breadcrumbs. Balls are made and let stand a few hours. Then put oil to heat a tablespoon of flour
and bay leaf is browned, saffron, glass of white wine and three glasses of water is added. Balls which have
gold just before oil and boil 40 minutes left joins. The pate puts very juicy. Accompanied by fries or white

rice ...
American stewed meat
Ingredients:
- Lean Beef
- A can of beef broth
- A bay leaf
- Four minced garlic
- Medium onion into quarters
- 2 tablespoons olive oil
- salt
- Peppercorns
- Parsley
- A glass of white wine.
Preparation: chopped meat is part and fry in a pan in oil until golden, golden when it is poured into a pan
and add the beef broth, chopped garlic and the remaining ingredients Boil simmer (as the meat is tender)
but usually you can make this dish in 90 minutes, when it was part cooked and the broth has evaporated, it
has become tender .....
Pork chops with mustard sauce
Ingredients:
- 4 pork chops
- 1 leek
- 3 garlic
- salt
- Pepper
- 1/2 cup white wine
- One brick of cream for cooking
- Sweet Mustard
Preparation: pimentan salt and fry chops reserving. Leek in a pan and fry the garlic and when they are
already well poached wine, mustard and add the cream leaving them cook a few minutes. Then add the
chops and cook a little to catch the flavor of the sauce. They can be accompanied by some fries.
Rabbit Valencia
Servings: 4
Ingredients:
- 1 rabbit game pieces
- 1 tablespoon flour
- 2 cloves garlic
- 2 peppers canned
- Broth or water with a meat pill
- Parsley
- salt
- Ground black pepper
Preparation: Season the rabbit and let stand a few minutes. Fry in hot oil. Put the pieces in a saucepan, if
possible made of clay, crushed in a mortar the garlic, peppers, parsley and rabbit liver, add a little pepper.
Everything is pulp is passed a few minutes in a pan with a little oil, is incorporated broth or water with
bouillon cube and a tablespoon of flour dissolved in a little water to thicken the sauce, let cook for five
minutes is thrown over the rabbit, (optional, you can add a little thyme sauce). It is top and cook until the

rabbit is stew.
Lamb Curry
Ingredients:
- 1 kg boneless lamb cut into strips
- 1 onion
- 2 stalks celery
- 2 tablespoons flour
- 1 cup tomato sauce
- 1 cup chicken broth
- 1 Natural yogurt
- Oil, salt, pimienta1 or 2 teaspoons curry
- A little thyme
- A little rosemary
Preparation: Put oil in a pan and fry the lamb with onion and chopped celery. Sprinkle with flour and cook a
few minutes, add the tomato sauce, broth, yogurt, pepper and herbs. Simmer about 40 minutes. Check
salt. Serve with pasta or white rice

Pork loin with apple sauce salt

Servings: 4

Ingredients:
- 1 pork tenderloin (you can do with sirloin)
- Get out, fat
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- 3 blocks Pippin
- 1 glass of cider
- Pepper
- salt
- Oil
Preparation: Place on a baking tray and wrap the meat with salt nothing is left uncovered. Preheat oven to
180 degrees and place the pan leaving about 45 minutes. If the meat is to be made can allow more time.
While the meat is done, we prepare the sauce: Poach the onion, garlic and bay leaf in a saucepan. When
they are, add the apple peeled and cut into chunks, letting it poche about 10 minutes. Then, add the cider,
pepper and salt, leaving cook until thick. When thick withdraw and run it through a food mill.
Finally, remove the salt pork let temper a bit and cut into slices to file with the sauce.
I migrated duck with apricot sauce
Preparation time: 30 minutes
Ingredients:
- 1 Magr duck
- 10 dried apricots (dried apricots)
- 1 large onion
- The white part of a leek
- 1 glass of brandy

- 1 glass of apricot liqueur

- One little thyme
- Some rosemary
- Oil
- salt
Preparation: Put the vegetables to brown when they are cut almost add the apricots and herbs, add the
liqueur and apricot brandy, flame and simmer over low heat for a while ..... if you run out of broth add
some water, pass it and keep it warm. Place in a nonstick skillet Magr without any oil, and the thickest
part, where they have made some cuts .... When done, I split it into slices and serve with hot sauce ....
Pork medallions Italian
Ingredients:
- Pork Medallions
- 1 green pepper
- 5 large ripe tomatoes
- 1 clove garlic
- 250 g sliced mushrooms
- Pepper
- 1cebolleta
- Oregano
- Basil
- Oil
- Salt
- Tapes
Preparation: Place in a pan of spiced medallions, fry and set aside. At that put oil fry pepper, garlic, salt
and mushrooms until soft. Add diced tomatoes (without seeds), oregano, pepper and basil, cook about 20
minutes over low heat. Add meat and simmer a few minutes. Cook in plenty of water while tapes and saut
with butter then add a little salt. Place the tape and put the meat on top.

Roasted turkey with pepper sauce

Ingredients:
- 4 turkey legs
- 1 red pepper
- 1 large carrot
- The white part of a large leek
- 2 garlic cloves
- 3 ripe tomatoes
- White wine
- ground pepper
- Oil
- salt
Preparation: roast turkey to 200 degrees for an hour, put in a pan with the vegetables and make oil, add
pepper, salt and white wine, throw it over the turkey and have until meat is done. Pass the sauce through a
food mill and serve accompanied by mashed potatoes
Dill Salmon with vegetables

Servings: 4
Preparation time: 30 minutes
Ingredients:
- 4 slices of salmon
- 1 courgette
- 1 eggplant
- 2 ripe tomatoes
- 2 green peppers
- Garlic salt
- Oil
- Dill
Preparation:
Make them sliced vegetables and grilled with a little oil and salt. In the juice to stop putting vegetables
roast salmon with a little garlic salt and dill. Serve the fish with vegetables.

Baked sardines
Ingredients:
- Large Sardines
- Two ripe tomatoes
- 1 spring onion
- 2 cloves garlic
- White wine
- Oil
- Pepper
- salt
- Parsley
Preparation: Clean the sardines and place on a baking oven with tomatoes cut into pieces and onion into
thin slices, chop the garlic and parsley and toss it over and a little oil and other wine, salt and pepper and
put in the oven for about 20 minutes at 180 degrees.

Fish souffle
Ingredients:
- 1 can of tuna or salmon, fresh or 1/2 kg of fresh fish
- Butter
- 100 gr of breadcrumbs
- 1 cup milk
- 4 eggs
- Salt
- Pepper
- Nut MOSCAD

Preparation: put to soak in a bowl of bread crumbs, a little hot milk, fish and cooked and mix well. The
yolks from the whites and yolks are separated with fish mix mix, season with salt, pepper and nutmeg.

Shake clear almost consistent snow and added to the fish. After a mold was smeared with butter and
everything is placed on it. In a saucepan put water and the mold is introduced, holding it over a water bath
in a preheated oven, until set (check you are getting the point of a knife). It accompanies the mold and
mayonnaise sauce with capers or a bechamel or pink sauce ...

Trunk of cod and orange

Ingredients:
- Thawed desalted cod
- 4 oranges
- 4 chives
- 1/2 garlic
- Oil
- Vinegar
- black olives
Preparation: This recipe is based on "The Remojn Granadino". Put roast cod with chives about 20 minutes.
Crumble into sheets, be placing a slice of orange, cod, orange, to form the trunk, garnish with black olives
and a little red pepper. For the sauce, go through the blender, grilled onions, a splash of oil, garlic and a
little vinegar, throw on top and serve.

Trout with mustard sauce

Ingredients:
- 4 trout
- 2 tablespoons mustard (can be sweet)
- 2 tablespoons dry wine
- 1/2 tablespoon cornstarch
- Butter
- salt
- Pepper
- 2 tablespoons milk
Preparation:
Pimentan trout are salt and put in a special microwave dish with a little butter on top and covered with
plastic wrap, for 5 minutes at maximum power. Set aside in a serving dish and the sauce is made by
mixing all ingredients with the juice you release the fish and putting it in the microwave for 2 minutes at
full power. Salsa is removed, add milk and beat well with a Barillas, accompanied with roasted potatoes in
the microwave, covered with mayonnaise and chopped parsley on top
Ingredients
1 kg. pork ribs
100 gr. of honey
125 ml. white wine

 1 lemon
Olive oil
Thyme
Romero
Pepper
Salt
Preparation: Preheat oven to 200 degrees and prepare an earthenware or other heat resistant material
smearing lightly with olive oil. Place the ribs on the source, pincelarlo with a little olive oil, sprinkle with
lemon juice and pour the salt, pepper and spices. Let macerate to go picking flavor. Just before you put it
in the oven add the white wine. Bake for one hour (half-baked, remove the tray to flip the rack). When the
time has elapsed, remove and brush with honey. Back to squeeze for 5 minutes, remove it, turn it over and
do the same with honey on the other side. Leave last 5 minutes you're ready
Roast the coriander:
2 cups olive oil
1 355 ml dark beer
1 bunch cilantro, washed and chopped fine
1 large onion, chopped
1 teaspoon of meat tenderizer
Salt and pepper to taste
basteces 4 kg of beef (you can use thin slices)
In a blender put the oil, beer, onion, cilantro, onion, meat tenderizer and salt and pepper to taste. Blend
until smooth sauce. Place the fillets of beef in a large bowl and pour the marinade over them cilantro. Stir
well so that all the meat is covered with the marinade, cover and refrigerate overnight before roasting up.
Heat the grill to medium-high heat and lightly oil the grill. Grill the meat, turning once, until reaching the
desired term.
Veal cutlets with mustard
INGREDIENTS:
- 4 veal chops
- 2 onions
- 4 tablespoons heavy cream
- A spoonful of Dijon mustard
- 2 sprigs of thyme
- 3 tablespoons vegetable oil
- Salt and pepper to taste
PREPARATION:
Wash the onions and cut into thin strips. Wash and dry thyme. Heat oil and thyme in a pan, place the
cutlets and fry up, dorndolas on both sides. Lower the heat to medium, season chops and let cook for 10
minutes. The retired from the pan and put it in a hot pan. In the same pan fry chops we had the onions
without letting darken, we pour the cream and hopefully reduce some, incorporate the mustard and mix
with a wooden spoon. We put the chops in the pan and let them take a minute to taste, you have to flip
them a few times.
Liver in Venice
INGREDIENTS:
- Two pounds of beef liver
- Three loggerhead sliced white onions
- 5 tablespoons oil
- 1 tablespoon finely chopped parsley
- 2 tablespoons steak sauce
- 3 lemons, sliced
- 3 tablespoons flour
- Salt and pepper to taste

PREPARATION:
Wash the liver with cold water and dry. Remove the skin and veins.
Cut it into thin slices, spice with meat sauce, salt and pepper.
Smear wheat flour on both sides.
In a pan fry the liver on both sides.
Separately, fry the onions in hot oil until translucent.
They should be placed to serve the slices of liver, onions and parsley on top.
Garnish with lemon slices.
Loin Cloth
INGREDIENTS:
- 1 kilo of loin
- 1 thread of sea salt
- 1 tote kitchen
- 3 cloves garlic
- Thyme
- Enough water to soak the canvas
- Pepper to taste
PREPARATION:
The loin should be very fine, long, nerves and fat free. Season the steak with pepper, thyme and crushed
garlic.
To begin, we must soak the canvas with enough water and cover it with a kilo of salt, then put the back in
the center and cover.
We must close the fabric well and verify that the back is well coated with salt. We tied with kitchen string
every 5 cm to prevent the salt out. Place the tenderloin on the grill, making sure the fabric does not burn,
we cook about 8 minutes per side, if desired average term increase 4 minutes and to be cooked should be
12 minutes. When we turned around we see that the salt is solidified by heat, to remove the meat must
break this layer of salt and remove any remaining well above the meat. The loin should be dry on the
outside and tender on the inside.

Meat sauce with mushrooms

1 kg of pork tenderloin
200 grams of fresh mushrooms
1 cup dry white wine
2 slice of ham Serrano
1 ripe tomato Units
1 green pepper Units
large onion Units
4 Garlic Clove
1 slice of homemade bread
1 handful of saffron
1 pinch of salt
1 handful of peppercorns
1 cup olive oil
1 cup water
Preparation: pork tenderloin medium is cut square pieces, lightly cooked in a pan with the wine and cook
half the chopped mushrooms are incorporated and continued until the broth is consumed. Then the oil is
added, looking with the meat browned mushrooms and saffron and pepper is added. If you have saffron
you can use any food coloring. Moreover, they cleaned and Mince onion, pepper, tomato and garlic, then

brown in a pan with oil. Before the vegetables are golden all the breadcrumbs is added and finished
making the sauce. Pass through the masher (or crane) all the sauce and add the resulting meat sauce with
ham; fry it a little. Everything is transferred to a pan to finish our meat in sauce with mushrooms, and
water added to cover it (a liter and a half or so). When you boil salt to taste and continue cooking it until
meat is tender; This process can take up to half an hour depending on the type of meat. This wonderful
dish can serve accompanied by rice or mashed potatoes.

Recipe Neapolitan Milanesa

8 Buttock fillet cut a centimeter thick and tabernizados
1 loaf of bread crumbs
6 units of eggs
1 pinch salt
1 pinch of pepper
1 pinch of oregano
1 Jet Oil for frying
8 slice of ham
8 slice of mozzarella cheese
1 jar tomato sauce
Preparation: To make the Milanese to the Neapolitan starts by marinating the meat with salt, pepper and
oregano to taste. Then, pass the bread crumbs to rebozarla. To keep the batter, whisk eggs, bathes each of
the fillets on them and bring them again to spread on bread crumbs. Now take a pan and add oil to heat.
When hot, fry the steaks on both sides until browned. Aside on a plate with paper towels to remove excess
oil. In a separate bowl put ketchup to go with the preparation of the Milanese to the Neapolitan. Grab each
and fried steaks and mjalos in the sauce, place them on a baking sheet and place each on a strip of ham
and one of cheese. Once assembled all Milanese, bake for 5 minutes at 180 C until cheese gratin. When
they are, remove them and serve.
Baked pork roast
250 grams of pork Bondiola
Lemon 1 Units
1 clove garlic
1 tablespoon honey
1 teaspoon dried thyme
20 milliliters of oil
1 pinch salt
1 pinch of pepper
Preparation: Before making this recipe for pork, the first step is to enroll all ingredients.
For the dressing, in a bowl, add honey, lemon juice, minced garlic and thyme; Mix these ingredients well.
Add salt and pepper to taste, stir until well blended.
It's time to pepper the pork bondiola and seal in a pan with oil. Then with a brush adds the previous
dressing and bring the meat in the oven at 200 C for 45 minutes, we get a juicy pork and gold. Once
baked pork roast is ready, let it rest so the juices settle and cut into slices. Serve accompanied by a good
green salad and roasted potatoes.
Pork loin recipe peach sauce

250 grams of pork loin

3 units of peaches in syrup
Orange 1 Units
1 sprig parsley
50 grams of onion
Garlic 1 Units
30 milliliters of olive oil

 Lemon 1 Units
1 pinch of pepper
1 pinch salt
Preparation: In a blender add the orange juice, parsley, onion and garlic and process until well blended.
Add the marinade over the meat and leave refrigerated for 1 hour minimum. After this time, salt and
pepper the tenderloin and arrange it in a frying pan with oil. Leave on the heat until browned on all sides.
Take it to a baking sheet and bake at 180 for 30 minutes. When you are ready to wait a few minutes until
the juices to settle and cut slices. To make sweet and sour sauce, blend the peaches with a little syrup,
salt, pepper and lemon juice. Bring the sauce to a saucepan and simmer for 5 minutes to reduce slightly.
Finally serve the pork and cover with the sauce of peach, this preparation is perfect for lunch or for
Christmas time. You can accompany the pork in sauce with a gratin peach puree or a traditional caesar
salad.
Ribs recipe beer
1 kg of pork ribs
2 tablespoon of honey bees
2 beer
2 sprig of thyme
2 Bay Leaf
2 units of white onion
1 Units red pepper or paprika
2 cloves of garlic
1 pinch salt
1 pinch black pepper
Preparation: The first step in the recipe ribs beer is ready pre ingredients. First let's make marinating ribs.
To do this, we add in a bowl white onion and bell pepper or red pepper into pieces. We add the garlic, black
pepper and beer. Blend or process the ingredients into a puree. Bring the pork ribs to a shallow bowl, the
ideal is that each rib is cut by the bone as shown in the photograph. Add the previous marinated with
honey. Add the bay leaf and thyme and cover the bowl so that we can bring to the refrigerator or
refrigerator and marinate the ribs well. Remember you can let marinate long as you want, from 1 hour to
24 hours without losing the cold chain. Think more time will marinated meat taste better. After expiry of
marinating time, carrying a skillet over medium heat and, when hot, add oil and seal the pork ribs adding
some salt to taste in each. We do this to remain juicy ribs when we finish cooking in the oven. Bring the
pork ribs refractory greased. Now we will reduce the sauce. To do this, we must first strain the sauce and
bring the remaining liquid to a deep pot, bring the sauce over medium heat for about 10 minutes. Remove
from heat. Bathes with beer sauce and pork ribs added if desired bay leaves and thyme. Preheat oven to
200 C and bake for 15-20 minutes.
Lomo onion sauce
350 grams of pork loin
1 white onion Units
2 cloves of garlic
200 milliliters Cream
1 teaspoon butter
50 milliliters of white wine
30 milliliters of sunflower oil
1 pinch salt
1 pinch of pepper
Preparation: In a pan with oil, seal the previously spiced pork medallions on both sides until golden.
Remove the pork medallions in the same skillet with a little butter, saute the onion cut into pens until soft
and golden, season. Add the finely chopped garlic and cook a few minutes more. Then add the white wine
and stir well to remove flavors attached to the pan, wait until alcohol evaporates. Add the cream, salt and

pepper, cook until the onion sauce boil again Add the pork medallions and cook for 8 minutes. Finally serve
pork tenderloin with onion sauce, served with rice noodles and a green salad.