tag:blogger.com,1999:blog-48108458759266978132024-03-05T00:39:41.059-08:00Da Begni - my e-book of recipesRanda Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-4810845875926697813.post-7927783314092224402012-09-25T16:35:00.003-07:002012-09-25T16:37:15.444-07:00Coxinhas
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<span style="font-size: large;">Croquetas de pollo a la brasileña (a.k.a coxinhas)</span></h1>
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http://www.comidakraft.com/sp/recipes/croquetas-de-pollo-a-137328.aspx?cm_mmc=eml-_-rbesp-_-20120925-_-1365&cm_lm=373B5EB2A6765715D11D279F2B03BF6ARanda Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-67672488568145834752012-09-13T09:56:00.001-07:002012-09-13T09:57:10.630-07:00Delicia CakesDear awesome and amazing followers (where are you by the way?),<br />
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Today I am sharing with you my dear friend Vanessa's blog. She makes the most delicious and gorgeous cakes ever. She is highly professional and extremely dedicated in getting her clients what they wish. I know this from my own experience since she designed and baked my wedding cake (it is the black and white one that appears on the righthand side of the page). My fav flavor is brigadeiro. What is yours????<br />
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And don't forget to stop by her website to check out her darling cakes: <a href="http://deliciacakes.weebly.com/">http://deliciacakes.weebly.com/</a><br />
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See you later, alligator! Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-7312744372048784242012-09-09T19:19:00.003-07:002012-09-13T09:51:57.177-07:00DB Sand-Wishes<div class="separator" style="clear: both; text-align: center;">
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Isn't marvelous to visit new places, try new flavors and bring new recipes and ideas home? And some times all we need is a quick trip around the corner for some inspiration. That's what happened this Saturday when I went to the new Deseret Books store in Draper. And here is a delicious and easy recipe that can be made as a healthy snack on a summer/fall afternoon or even as Sunday dinner. Enjoy!<br />
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Deseret Books sandwiches<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrwCIdsSflL3jJI-2GJt826bXxW2XeyNMF_xNbOrPRx109J-NxMiyd19vLC0MTP5W_Sr40VquBpZDkyZKiolnD-Rc1hzQojWKxxVD_5rFdiSsMpWBJOU1eJHVQX0xQkQbjaZikCLOfNjl/s1600/Rolls1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrrwCIdsSflL3jJI-2GJt826bXxW2XeyNMF_xNbOrPRx109J-NxMiyd19vLC0MTP5W_Sr40VquBpZDkyZKiolnD-Rc1hzQojWKxxVD_5rFdiSsMpWBJOU1eJHVQX0xQkQbjaZikCLOfNjl/s320/Rolls1.jpg" width="320" /></a>1 package of Deseret Books rolls<br />
1 can of peach salsa (also found at DB)<br />
Cheese (I used cheddar and provolone)<br />
Cold cuts (I used Turkey and Smoked Turkey)<br />
optional: spinach + decoration<br />
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Serving suggestion: Raspberry ice and potato salad<br />
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Have a great week!<br />
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Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-39679465850096580572012-08-20T22:17:00.001-07:002012-08-20T22:20:02.781-07:00Long time no post!My dear 19 blog followers (LOL!),<br />
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I cannot believe it has been over a year since I last posted a recipe here. No, I did not stop cooking. No, I did not stop eating either! No way! Two small words can perfectly explain my long absence from my e-book of recipes: LAW SCHOOL.<br />
In the last year, I accumulated a number of recipes and I will now do my best to post them one by one - and remember the exact ingredients, cooking time and secret ingredients. Phew!<br />
And if you have any recipes you would like to share, send them my way. Keep in mind that this space is not only mine but yours too.<br />
<i>Sem mais delongas, vamos ao que interessa. </i>How about we start with some awesome, delectable, super easy pizzas? I think I just heard a YES! One of the things I enjoy the most during summer is being able to cook and eat outside. Have you tried making pizza on the grill? I do it and I love it. Recently some friends told me they had a hard time making pizza on the grill. I hope the same does not happen to you. Use a pizza stone and place in the grill for at least 10 minutes before you place the pizza. Start by placing the dough (no toppings yet!) on the hot pizza stone for 1-2 minutes. Do not let it bake completely. Once the dough is a bit harder than when it is uncooked, take it out of the grill, add the toppings and put it back on the pizza stone. Wait until the pizza dough is completely cooked and the cheese has melted! <i>Mamma mia! Here I go again! How can I resist you!</i><br />
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<i>Pick your favorite and let the grilling season begin!</i><br />
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Tip for the pizza dough: use 2/3s of white flour and 1/3 of <b>semolina</b> (durum wheat) flour. See my Mom's recipe here: <a href="http://dabegni.blogspot.com/2010/07/williams-sonoma-veggie-pizza.html">http://dabegni.blogspot.com/2010/07/williams-sonoma-veggie-pizza.html</a><br />
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Suggestions:<br />
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1. Shrimp, artichokes, yellow squash and diced tomatoes<br />
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2. Spinach and salami with provolone cheese<br />
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3. Turkey and Parmesan cheese<br />
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4. 2-in-1 Pizza and Calzone: why settle for one when you can have both? The ingredients here are cheddar cheese and black olives<br />
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5. Calzone Full Moon: guess what's inside (yes, go ahead and guess because I can't remember!)<br />
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6. Grilled Ham and Cheese Calzone<br />
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7. Envelope Calzone (here with tomatoes and seasoned olive oil)<br />
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8. Calzone 'Torto'<br />
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9. Calzone with Cheese on Top<br />
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10. Calzone Half Moon<br />
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In the words of Mr. Porky Pig: <i>That's all, folks!</i><br />
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Love, me.<br />
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<i><br /></i>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-9635490917255199412011-06-08T09:45:00.000-07:002011-06-08T09:45:49.599-07:00Quem quer pão?<div style="text-align: center;">Aqui vai um <i>link </i>saborosíssimo para todas vocês que adoram pães e massas em geral e querem dar uma variada mantendo uma dieta saudável:</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">http://msn.minhavida.com.br/conteudo/13331-Compare-nove-tipos-de-paes-antes-de-incluilos-na-dieta.htm</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Bom apetite! </div><br />
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In the last couple of weeks, I tried all four new KRAFT Philadelphia Cream Cheese cooking creams (or <i>créme</i>): original, garlic, Italian herbs and Santa Fe. <br />
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I recommend any of the above for a quick and flavorful meal. Just cook some pasta and once it is cooked, drain the water and add the coking cream. <i>Voilá!</i> It is ready to serve. Try also some of the recipes on the back or in a booklet that comes with it. For more ideas, check out Paula Deen's website: http://www.realwomenofphiladelphia.com/cooking-creme-creations<br />
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Let me know how <i>your</i> recipe turns out. Hum...!<br />
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<i>My suggestion</i>: Santa Fe blend KRAFT Philadelphia Cooking Cream with Whole Wheat Pasta<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTl4_FJ9_fMfnSnsr9yPZA4Y6AIf-kSIDFf3dxwNaNFsVC_UNubUC1uOA2VEwTgpfbY2Lu5AkqfcCg8kAYGJWHCtLCcbB6FghC-QDzj3jVVQn2iJuDGAnNC6VKGaYNnjBOkpsWFwK1wOKX/s1600/mac+phil.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTl4_FJ9_fMfnSnsr9yPZA4Y6AIf-kSIDFf3dxwNaNFsVC_UNubUC1uOA2VEwTgpfbY2Lu5AkqfcCg8kAYGJWHCtLCcbB6FghC-QDzj3jVVQn2iJuDGAnNC6VKGaYNnjBOkpsWFwK1wOKX/s320/mac+phil.jpg" width="320" /></a></div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-83464701907721964092011-05-24T14:45:00.000-07:002011-05-24T14:45:18.198-07:00Paella CalifornianaPara o 'post' de hoje (ou melhor dizendo, 'do mês'), escolhi essa receita deliciosa da cozinha espanhola de nome <i>Paella.</i><br />
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Na primeira viagem a Madrid em 1994, aprendi que a <i> paella</i> teve sua origem na Espanha antiga como uma refeição de domingo feita pelos homens ou maridos com as sobras da semana, incluindo diferentes tipos de carne como carne vermelha, porco, frango e frutos do mar. Assim, evitava-se o desperdício, e as mulheres e esposas podiam descansar um dia na semana dos afazeres do fogão. Por isso o nome <i>pa'ella, </i>ou <i>para ella</i> (para ela). <br />
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Essa receita é na verdade para nós mulheres, ou<i> 'panosotras'</i>, já que o convidado de honra do programa da Ana Maria Braga na Globo 'Mais Você' esta manhã foi o ator espanhol Antonio Banderas.<br />
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Os ingredientes podem ser facilmente encontrados em lojas e supermercados com produtos estrangeiros e sulamericanos, incluindo o açafrão. <br />
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Aqui vai o link para a receita: http://maisvoce.globo.com/videos/v/culinaria-paella-do-antonio-banderas/1517241/#/programas/20110524/page/1.<br />
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Como dizem os espanhõis, <i>¡Buen provecho!</i> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRm0xPttIC64iatERjwlWN0P23Vmxqe6wUpA1SFJxgGP8prnrESO8AMmzLBsAv-D4CujYQwV4TtoxxJJMRHx34meWEplY6meds7jzXcRX3OKB0IgimCYdNM_kopBpvWYjXOv2rUjxPh0Lb/s1600/paella_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRm0xPttIC64iatERjwlWN0P23Vmxqe6wUpA1SFJxgGP8prnrESO8AMmzLBsAv-D4CujYQwV4TtoxxJJMRHx34meWEplY6meds7jzXcRX3OKB0IgimCYdNM_kopBpvWYjXOv2rUjxPh0Lb/s320/paella_1.jpg" width="320" /></a></div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-68825605504347848482011-04-25T10:53:00.000-07:002011-04-25T10:55:15.455-07:00Easter Chocolate CakeI know Easter was last weekend but I decided to post this recipe anyway because it is super easy and delicious. All you need is: one box of <b>Kroger Devil's Food Chocolate Cake</b> (all you will need is: 3 eggs, 1 1/3 cup of water, 1/2 cup of oil), one <b>Duncan Hines Amazing Vanilla Glaze</b>, cinnamon and strawberries. Follow instructions on the box for the chocolate cake - the mix in the box makes 2 cakes, I used the entire mix for this one bundt cake. I baked it in a nonstick bundt pan for about 55 minutes and it turned out just perfect - baked and moist! Let it cool for a few minutes before removing from pan. Put it on a rack and once it is cool enough, pit some fresh strawberries around it (or on top of it, if you prefer) and apply the glaze. Sprinkle some cinnamon on top. <i>Voilá! </i>A delicious home-made chocolate cake in less than an hour and for only 10 bucks! Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0PSrMFaxcK4tAL92tedLAqTJIrMLJbTHenJhZL9wOlIRLBkXJJu_s-O9iaDTJzrDW2jFSJllyGq_gri2C4t8aeO8zXN7uMzB3VIzRYWrki6EJ_pG0zN6DCOMqS5E7PyZN8ggsIiSV7V7/s1600/Choc+cake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0PSrMFaxcK4tAL92tedLAqTJIrMLJbTHenJhZL9wOlIRLBkXJJu_s-O9iaDTJzrDW2jFSJllyGq_gri2C4t8aeO8zXN7uMzB3VIzRYWrki6EJ_pG0zN6DCOMqS5E7PyZN8ggsIiSV7V7/s400/Choc+cake.JPG" width="400" /></a></div><br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-29857385837790359952011-03-03T14:40:00.000-08:002011-03-03T14:40:40.555-08:00Homemade Linguine with Semolina Flour<div style="text-align: center;">So, you think it is difficult to make homemade pasta? Think again!</div><div style="text-align: center;">It is not as difficult as you might think, but it doesn't take time and will probably leave a mess in the kitchen.</div><div style="text-align: center;">However, there's nothing like preparing an italian dish made from scratch - with pasta you made it yourself! </div><div style="text-align: center;">In other words, it is totally worth it!</div><div style="text-align: center;">The first thing you will need is a pasta machine - see picture 2 below. </div><div style="text-align: center;">Then, a few more ingredients - see recipe below - and <em>voilá</em>, the sky is the limit - ok, not really, let's say your <em>stomach</em> is the limit!</div><br />
<div style="text-align: center;"><strong>Homemade Linguine</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>Ingredients</strong></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 large eggs </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 cup unbleached all-purpose flour </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 cup semolina or durum wheat flour</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 teaspoons water </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">¼ teaspoon extra-virgin olive oil </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">a healthy pinch of salt</div><div style="text-align: center;"></div><div style="text-align: center;">optional: <em>fines herbes</em> or italian seasoning</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Start by making the dough. Break each egg into a small bowl and then beat to mix up the eggs. </div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Next, add the flour and add half of the water and the olive oil. Mix for 20 seconds. If you have a bread machine, knead the dough using it for about a minute and a half. If doing it manually, knead the dough for at least 5 minutes - add the seasoning at this point if desired. Add the rest of the water and knead again, electrically or manually.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">At this point the dough should be elastic and a little sticky. Remove the dough, wrap it in plastic wrap and set it aside for 30 minutes to rest.</div><div style="text-align: center;">After about 15 minutes of the dough resting, place a large pot of water on the stove to cook the pasta on medium-high heat.</div><div style="text-align: center;">When the dough is ready, cut it into four pieces and flatten each piece by hand. Once you have flattened the pasta to about ½ inch thick, we prepare to feed it into the pasta roller attachment of the pasta machine.</div><div style="text-align: center;">Start with the pasta roller on its widest setting – 1. Feed the dough into the roller and roll it manually. Be careful not to push the dough into the roller, nor pull it as it emerges from the opposite side. At this point, you shouldn't have to make any effort other than rolling the machine.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">After feeding the dough into the roller, fold the dough and feed it back into the roller. Do this five or so times to work out all of the air bubbles. It is may be necessary to add some flour. </div><div style="text-align: center;">Decrease the roller width to two and feed the dough into it. Decrease again to threeand so on until you reach he desired thickness - I suggest 4 or 5 for linguine. </div><div style="text-align: center;">You should have 4 long sheets of pasta. Place them, sprinkled with a little flour and folded halfway, on our cutting board or kitchen counter. Remove pasta roller and attach the cutter. Feed each piece of dough into the linguine cutter. Catch the linguine as they are cut and place then on a hanger or rack for pasta.You can cook the linguine immediately or let it dry and store it for up to three days. </div><div style="text-align: center;">Cokk pasta as normal pasta but be aware that homemade pasta cooks a lot faster - since it is fresh! - than the one you buy at the supermarket. Once it is cooked, drain it and pour it into the sauce of your choice. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Toss and serve!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Suggestion: homemade pasta also makes a great holiday gift for friends and family. And keeps the children busy in the kitchen helping you!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Picture 1</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3H1WSIwidB3OiqLOzr5upNkvVcy3jnct2B6i2IVJiZU1S64unNG5RjxXYNsmoHjiD43vCncMZY6UTR8swqW7EaMATpJPvZYnHJYzcpe030ybkEyDnBcFV8UdszSSbgYu26rEv-enLLJBA/s1600/CIMG0945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3H1WSIwidB3OiqLOzr5upNkvVcy3jnct2B6i2IVJiZU1S64unNG5RjxXYNsmoHjiD43vCncMZY6UTR8swqW7EaMATpJPvZYnHJYzcpe030ybkEyDnBcFV8UdszSSbgYu26rEv-enLLJBA/s320/CIMG0945.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Picture 2</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvCrTZv4tuy85sS-NzwYW7k4DdsOBcrN7j8Pfgdbdz8kl1oF98npFVlW_35RTv74NQOKcRf3jJUiVB1Sid9Ka-0MkDJTDawxhnqE03aNJq9_UAFNsJZaFPieb-a903ZgYkLp9yX_GJtdc/s1600/CIMG0946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvCrTZv4tuy85sS-NzwYW7k4DdsOBcrN7j8Pfgdbdz8kl1oF98npFVlW_35RTv74NQOKcRf3jJUiVB1Sid9Ka-0MkDJTDawxhnqE03aNJq9_UAFNsJZaFPieb-a903ZgYkLp9yX_GJtdc/s320/CIMG0946.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Picture 3</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykCZMul9FirWoIxBerflYPjG6srEzehMP3DQ9xx_fV-c-bmLhe09PUq_9QSnyy_bNkCXEYP0IaNu2wMqY-R-FrLfSG6SstwqCNfrUdplpRYklMisRMXFfk4WKYqkRo_9SEdjEmZo7ufj6/s1600/CIMG0947.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiykCZMul9FirWoIxBerflYPjG6srEzehMP3DQ9xx_fV-c-bmLhe09PUq_9QSnyy_bNkCXEYP0IaNu2wMqY-R-FrLfSG6SstwqCNfrUdplpRYklMisRMXFfk4WKYqkRo_9SEdjEmZo7ufj6/s320/CIMG0947.JPG" width="320" /></a></div><br />
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<div style="text-align: center;"></div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com1tag:blogger.com,1999:blog-4810845875926697813.post-70451088420063122182011-03-01T17:09:00.000-08:002011-03-01T17:15:35.965-08:00Pork Chops with Orange-Mango Sauce<em>Grilled Pork:</em><br />
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6 – 8 pork chops<br />
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salt and pepper<br />
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<em>Orange-Mango Sauce:</em><br />
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1 mango, peeled and cubed<br />
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1 ½ cup orange, diced<br />
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¼ cup juice of an orange<br />
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1 tsp. orange zest<br />
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4 Tbl. white sugar<br />
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½ tsp. ground cinnamon<br />
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1 tsp Worcestershire sauce<br />
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Pinch of salt<br />
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Place the cubed mango, oranges, orange zest, juice of an orange, sugar and cinnamon in a sauce pan. Simmer over medium heat for 5 – 6 minutes, or until the fruit is soft. Remove the pan from the heat and add the Worcestershire sauce and salt. Allow the sauce to cool in the pan. Finally, process the mixture to the desired consistency in the food processor.<br />
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Season your pork chops with the salt and pepper to taste. Grill on each side until the meat reaches desired temperature, at least 160 degrees. Just before removing the pork steaks from the grill, brush small amount of the sauce on each steak and allow it to caramelize for 1 minute. Spoon the remaining sauce on the pork steaks just before serving. <br />
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Serving: 6 to 8 people. <br />
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Suggestion: serve with basmanti rice with vegetables and soy sauce.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoMyxPv6LAhrdMegA5gvahNGC0EfmXkG978ngUFGMgRtjM19o7FlQCvyrWf_5kqwMRdvaG_IPT1zaZjnKJxGTehO_d-ZeZWEh25NOw0B_ofO_Vp0Vorn2XrBHrYPHk0W9PzAL25YtVfsDd/s1600/CIMG1370.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoMyxPv6LAhrdMegA5gvahNGC0EfmXkG978ngUFGMgRtjM19o7FlQCvyrWf_5kqwMRdvaG_IPT1zaZjnKJxGTehO_d-ZeZWEh25NOw0B_ofO_Vp0Vorn2XrBHrYPHk0W9PzAL25YtVfsDd/s400/CIMG1370.JPG" width="400" /></a></div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-3679159904976829282011-02-24T13:16:00.000-08:002011-02-24T13:16:52.642-08:00Wok de Salmão<div class="separator" style="clear: both; text-align: center;">Quem frequenta meu <em>blog</em> assiduamente - ou pelo menos de vez em quando - sabe o quanto eu gosto de aparatos de cozinha. Dos mais complicados aos simples, de manuais a elétricos, de grandes a pequenos, fico louca com as novidades para fazer a vida da dona-de-casa moderna mais fácil - ou será que só complica ter tantos aparatos na cozinha??? </div><div class="separator" style="clear: both; text-align: center;">Enfim, um utensílio que eu uso bstante é minha frigideira ou panela WOK. Há as de fogão e elétricas. Seja qual for a sua, espero que você a use com frequência. Caso não o faça, espero que pelo menos você experimente essa receita super fácil. Em menos de meia hora você tem uma bela refeição super natural e cujas sobras congelam muito bem.</div><div class="separator" style="clear: both; text-align: center;">Para quem não é adepto ou não tem uma WOK, aqui vai a dica: adquiri a minha na IKEA e vem com uma colher de pau. Recomendo o produto e claro, o passeio!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">A seguir, a receita.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><strong>WOK de Salmão </strong></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWp9YY-9DqEwsw4WueH8m7vk2Ku74lq0Dg61lCpH5BmAjmIpx5U6htc4VmQZF3kSChdZERi7paMOJSoGiWnVTNXCSEaIbzQtesMrDFqgChgPVksdmiSe3bCIfX66M8nLUqiy_ObF6V-eE/s1600/CIMG1372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWp9YY-9DqEwsw4WueH8m7vk2Ku74lq0Dg61lCpH5BmAjmIpx5U6htc4VmQZF3kSChdZERi7paMOJSoGiWnVTNXCSEaIbzQtesMrDFqgChgPVksdmiSe3bCIfX66M8nLUqiy_ObF6V-eE/s320/CIMG1372.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div style="text-align: center;"><strong><em>Rendimento: 4 porções</em></strong></div><div style="text-align: center;"><strong><br />
<em></em></strong></div><div style="text-align: center;"><em><strong>Ingredientes:</strong></em><em><br />
</em><div style="text-align: center;">600 gr de salmão em cubos pequenos </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 colher(es) (sopa) de manteiga light</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">50 gr de alcaparra ou ervilhas</div><br />
<div style="text-align: center;">1 xícara(s) (chá) de parmesão ralado(s) grosso(s) </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">quanto baste de sal </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">quanto baste de pimenta-do-reino preta </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 xícara(s) (chá) de creme de leite ou <em>sour cream</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 dente(s) de alho amassado(s) </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2 xícara(s) (chá) de arroz integral</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">5 xícara(s) (chá) de água </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">1 panela WOK</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong><em>Procedimento:</em></strong></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Derreta 1 colher (sopa) de manteiga numa frigideira ou panela WOK e doure levemente o salmão. Em seguida, adicione o sal e a pimenta e mantenha no fogo baixo para cozinhar, por uns 3 minutos. Reserve. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Numa panela grande, frite o alho. Junte o arroz, a água fervente e leve para cozinhar em fogo baixo com a panela destampada. Verifique o sal. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Quando estiver quase secando a água, junte as alcaparras, o restante da manteiga, o queijo, o salmão e por último o creme de leite na frigideira ou panela WOK. Mexa bem e sirva quente.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>Bom apetite!</strong></div><div style="text-align: center;"><br />
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</div><div style="text-align: center;"></div><div style="text-align: center;"></div></div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com1tag:blogger.com,1999:blog-4810845875926697813.post-25243527878461449172011-02-24T10:49:00.000-08:002011-02-24T10:49:04.415-08:00Penne Al SalmoneUna ricetta per la mia piú cara amica i insegante d'italiano Simona... <em>buon appetito!</em><br />
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Penne Al Salmone <br />
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Ingredienti:<br />
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400 gr. di penne tricolore<br />
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200 gr. di fettine di salmone affumicato<br />
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100 gr. di panna da cucina <br />
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1 cipollotto<br />
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sale e pepe <br />
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Procedimento:<br />
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Fare un soffritto con qualche cucchiaio d'olio e il cipollotto tritato. Unire il salmone tagliato a strisce, una manciata di pepe e lasciare cuocere ancora per qualche minuto. Aggiungere infine la panna e lasciare addensare. Versare la pasta cotta al dente e condire mescolando bene il tutto.Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-59750605659739825792011-02-01T15:43:00.000-08:002011-02-01T15:54:32.990-08:00Bem-casados or Casadinhos<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCFtrMk3PZHsZWUn97GoG2s-5An2efcF_k8j1vAH44qDo7vibnlvghtJ5oJ2_BvBE6BYlmq-cUl0ntDQ26p2pkT8X1b9e5w7DoEsv0snzR6OtYPbj2Sv33UsAZTYcqIEnE8F12W20n0ow/s1600/CIMG1096.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHCFtrMk3PZHsZWUn97GoG2s-5An2efcF_k8j1vAH44qDo7vibnlvghtJ5oJ2_BvBE6BYlmq-cUl0ntDQ26p2pkT8X1b9e5w7DoEsv0snzR6OtYPbj2Sv33UsAZTYcqIEnE8F12W20n0ow/s320/CIMG1096.JPG" width="317" /></a><em>Bem Casados</em> are traditional Brazilian wedding cookies filled with dulce de leche among other fillings that serve as party favors. Once they are ready, they are then wrapped in beautiful paper and bows like little presents. The words Bem Casado mean 'good marriage' or 'well married' in Portuguese. Very time consuming to make but SO worth it! Check these out and make sure the next wedding - who knows, it may be yours!! - has some for the guests. Tradition says that anyone who tastes the cookies will enjoy the same luck and happiness as the newlyweds! <em>Enjoy - both making and eating them!</em></div><br />
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<strong>BEM CASADOS or CASADINHOS</strong><br />
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<strong>Ingredientes</strong><br />
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<strong>Massa</strong><br />
•3 ovos<br />
•1/2 xícara (chá) de açúcar<br />
•1/2 xícara (chá) de farinha de trigo<br />
•1 colher (sobremesa) de baunilha<br />
•1 colher (sobremesa) de amido de milho<br />
•1 colher (sobremesa) de fermento em pó<br />
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<strong>Recheios</strong><br />
Tradicional: doce de leite ou 1 lata de leite condensado cozido por 30 minutos em panela de pressão<br />
Nozes: 1 lata de leite condensado cozido por 30 minutos, 2 colheres (sopa) de creme de leite, nozes trituradas a gosto<br />
Doce de leite: 1 a 2 latas<br />
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<strong>Calda</strong><br />
1/2 quilo de açúcar<br />
1 xícara (chá) de água<br />
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<strong>Modo de Preparo</strong><br />
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<strong>Massa</strong><br />
Bater as claras em neve. Depois acrescentar as gemas uma a uma, sem pele (passar na peneira para tirar a pele), a baunilha e o açúcar. <br />
Desligar a batedeira e acrescentar a farinha de trigo, amido de milho e fermento em pó e mexer delicadamente.<br />
Com o auxílio de uma colher, pingue porções pequenas da massa em uma assadeira untada e enfarinhada, mantendo distância entre as porções.<br />
Leve ao forno alto (220º graus) pré-aquecido, por cerca de 5 minutos ou até corar levemente.<br />
Retire-os da assadeira ainda mornos.<br />
Depois de frio, una os biscoitos com o doce de leite, formando sanduíches e passa na calda.<br />
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<strong>Recheio</strong><br />
Misture e aplique nos bem casados.<br />
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<strong>Calda</strong><br />
Misture e leve ao fogo até começar a ferver e banhe os bem casados. Deixe descansar por 12 horas e embale em papel celofane, papel crepom e fita de cetim.<br />
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<strong>Rendimento</strong><br />
Aproximadamente 40 unidades pequenas<br />
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OBS: OS BEM CASADOS PODEM SER FEITOS COM ATÉ 15 DIAS DE ANTECEDENCIA, EMBALADOS E CONSERVADOS NA GELADEIRA.<br />
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<strong>GALERIA DE FOTOS/PICTURES</strong><br />
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Party favors are part of the decoration too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRr3SfiSDG8q3zHq74QzxkN1yrWRBEp4w4DpjAIlEfj6A8BhhUW0H62X887_HeiFCIKCQCG5G_DUCtcpwXJEUyTbuDXXCnsHb51k_ZBXFyOydah_7JP_JzHC-W9Upzfg1D2iIWldh7FtC4/s1600/DSC_1322.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRr3SfiSDG8q3zHq74QzxkN1yrWRBEp4w4DpjAIlEfj6A8BhhUW0H62X887_HeiFCIKCQCG5G_DUCtcpwXJEUyTbuDXXCnsHb51k_ZBXFyOydah_7JP_JzHC-W9Upzfg1D2iIWldh7FtC4/s320/DSC_1322.JPG" width="207" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">It is part of the tradition in Brazil to always have a small tag with the name of bride & groom and the date they got married. </div><div class="separator" style="clear: both; text-align: center;"><br />
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Always make a lot more than the number of guests so that you can have them on every table as part of the wedding decoration setting.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdw3qRZjHdPF1hrVlVgEe5pwUgD89wB6H5XIXp3r6YhoSmRrqg3OvA-mXYXK9szTD7lsJ9K9NFr5p2TrYVKvG41sLNNJ007RQ97R3bjAK9-_Hfjxrz8GvQV-az4Shg0rgxLdONi_2gFbM/s1600/DSC_1348.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDdw3qRZjHdPF1hrVlVgEe5pwUgD89wB6H5XIXp3r6YhoSmRrqg3OvA-mXYXK9szTD7lsJ9K9NFr5p2TrYVKvG41sLNNJ007RQ97R3bjAK9-_Hfjxrz8GvQV-az4Shg0rgxLdONi_2gFbM/s320/DSC_1348.JPG" width="211" /></a></div><br />
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Here is one of the 'making' of the cookies.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSbV8VMvlQ_yb_v50I6ZJ6K2Xfupq7BZE27wX2EPrmyQ-9Z1GsaBANBFKMb4e5ywZl12O4PgZt74eIJtzXcxlMLYAMK7hdRNJgeOZHJ3ArTS3-K9KBQVr0c1jK94okM6A6QtBqA1QRQUJ/s1600/CIMG1092.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="228" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmSbV8VMvlQ_yb_v50I6ZJ6K2Xfupq7BZE27wX2EPrmyQ-9Z1GsaBANBFKMb4e5ywZl12O4PgZt74eIJtzXcxlMLYAMK7hdRNJgeOZHJ3ArTS3-K9KBQVr0c1jK94okM6A6QtBqA1QRQUJ/s320/CIMG1092.JPG" width="320" /></a></div><br />
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As I mentioned above, it is indeed a lot of work but you will be glad to go through all the trouble once they are finished.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RQlFfLikZDU489NgQmZ__ULH81iFnmlmlnvS5g4c8DyM72eLOAtiPPtOMGqzgSpfJOJcsqe6bT5MEaljIlMxpJn4WCkOgukFZSIZAobXHN8m-P_BBbM8UsxjVIUlgfLnivZY2rtkunX7/s1600/CIMG1093.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="176" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RQlFfLikZDU489NgQmZ__ULH81iFnmlmlnvS5g4c8DyM72eLOAtiPPtOMGqzgSpfJOJcsqe6bT5MEaljIlMxpJn4WCkOgukFZSIZAobXHN8m-P_BBbM8UsxjVIUlgfLnivZY2rtkunX7/s320/CIMG1093.JPG" width="320" /></a></div><br />
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One in black and white.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4JtpNh3RdR8tq0b2Ymbnv_Oe24F2Mo1hT44nM7V0SXXEOwOExB9P_8XwufOvx12apCOO2KkCGH_YC20pbSm3bQ2uBNlYiK5IkiLMKvM0sJTOp_HIpOQUZoenhZ0VCq44rK51CjwxEAdX/s1600/CIMG1094.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" s5="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4JtpNh3RdR8tq0b2Ymbnv_Oe24F2Mo1hT44nM7V0SXXEOwOExB9P_8XwufOvx12apCOO2KkCGH_YC20pbSm3bQ2uBNlYiK5IkiLMKvM0sJTOp_HIpOQUZoenhZ0VCq44rK51CjwxEAdX/s320/CIMG1094.JPG" width="287" /></a></div><div style="text-align: left;"><br />
</div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-26601199937686431212010-12-17T14:15:00.000-08:002010-12-17T14:16:35.975-08:00Risoto de Camarão da VanessaMamma Mia! A special thanks to my dear friend Vanessa London who once again shared another delicious recipe with my blog. <em>Obrigada, Vanessa!!!</em><br />
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RISOTO DE CAMARÃO<br />
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Ingredientes<br />
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1. 400 g de camarão cinza limpo<br />
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2. 3 xícaras de chá de arroz branco<br />
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3. 1/2 xícara de chá de pimentão verde cortado em cubos pequenos<br />
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4. 1 tomate sem semente cortado em cubos pequenos<br />
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5. Cheiro verde picado<br />
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6. 2 colheres de extrato de tomate<br />
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7. 1/2 lata de creme de leite<br />
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8. 2 dentes de alho<br />
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9. 1 colher de sopa de azeite<br />
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10. Sal<br />
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11. 1/2 limão<br />
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Modo de Preparo<br />
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1. Tempere o camarão no limão e sal, reserve por 10 minutos<br />
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2. Enquanto isso, faça o arroz, fritando ele muito bem<br />
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3. Em seguida, coloque água suficiente para cobrir o arroz na panela, sobrando uns 2 centímetros a mais do que o arroz no fundo da panela<br />
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4. Coloque pouco sal, pois o molho do camarão levará o cubo de caldo de camarão<br />
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5. Cozinhe em fogo baixo até que toda água seque<br />
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6. Retire do fogo e deixe a tampa da panela aberta (para o arroz não passar do ponto)<br />
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7. Agora, numa frigideira grande, que caiba todo o camarão, doure o alho e coloque todo o camarão sem o suco do limão, junte o tomate, o pimentão, o cheiro verde, o extrato de tomate e o cubo de caldo de camarão <br />
8. Adicione um pouco de água, para que tenha molho suficiente para encobrir o camarão na frigideira<br />
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9. Cozinhe em fogo baixo por 5 minutos<br />
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10. Enquanto isso, retire o arroz e o ponha em um recipiente de cerâmica ou vidro<br />
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11. Solte-o bastante, com o garfo<br />
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12. Junte o creme de leite ao molho e depois junte o molho do camarão com o arroz e misture, usando em uma das mãos um garfo, e em outra mão uma colher<br />
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13. Decore com camarões grelhados e coentro<br />
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14. Servir bem quente <br />
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Foto 1 - cozinhando o camarão <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzqQ0Y9OFkkk5wG-R2q-lkWitGDYEnOlzjCnJG4cYZBwHNVl4oeV8YYj-wAs5EXFc4lphNzFMrK3u3acdoFUwnNiPip1T2E4uBYth9a0nAnG3T3d0xa7PmvZ_E8Aq8KSYcYZmuFLgxu3w/s1600/vanessa+1.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzqQ0Y9OFkkk5wG-R2q-lkWitGDYEnOlzjCnJG4cYZBwHNVl4oeV8YYj-wAs5EXFc4lphNzFMrK3u3acdoFUwnNiPip1T2E4uBYth9a0nAnG3T3d0xa7PmvZ_E8Aq8KSYcYZmuFLgxu3w/s320/vanessa+1.bmp" width="320" /></a></div> <br />
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Foto 2 - risoto pronto <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHfFeP9tFpvT29TcuDufRyCgn00vczBkfiQMgrUGxCpJR-MHaRJ9lckxBi3v1NqV5Mbw0b1Sj8BMgxNNx8Kr4mTRK-7nZ2JvQa3F3YOgTt8wwlB9LNPnFgGPH1YjSamKwmVj3NuwBaiJh/s1600/vanessa+2.bmp" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPHfFeP9tFpvT29TcuDufRyCgn00vczBkfiQMgrUGxCpJR-MHaRJ9lckxBi3v1NqV5Mbw0b1Sj8BMgxNNx8Kr4mTRK-7nZ2JvQa3F3YOgTt8wwlB9LNPnFgGPH1YjSamKwmVj3NuwBaiJh/s320/vanessa+2.bmp" width="320" /></a></div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-84527556396164298162010-11-30T14:08:00.000-08:002010-11-30T14:10:55.458-08:00Polenta and Pumpkin PieI keep looking at my calendar and just can't believe today is the last day of the month. What happened to November? Just the other day it was the beginning of he month - when I posted my last recipe, to be more precise. All in all, November was a good month. Well, O.K. to say the least. Of all the good and bad things that happened this month, one thing is for sure: I did eat well. And here is another recipe from me to you.<br />
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<strong><u>Polenta and Pumpkin Pie</u></strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFk1PPS_fbaRFWfiH2tKZBcQ41XOsZCJrGTqc2lLs66PJO0LPRhGkUb5UKAFEP6CotSkIyLZ7IpOJdRYEkCFhmq_K0CvZJNanENvqLhfazfD6UoGVg1kLnUPELz4YgNT2lw3YUcPULWgz/s1600/CIMG1009.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuFk1PPS_fbaRFWfiH2tKZBcQ41XOsZCJrGTqc2lLs66PJO0LPRhGkUb5UKAFEP6CotSkIyLZ7IpOJdRYEkCFhmq_K0CvZJNanENvqLhfazfD6UoGVg1kLnUPELz4YgNT2lw3YUcPULWgz/s400/CIMG1009.JPG" width="266" /></a></div><br />
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<em>Ingredients:</em><br />
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<em>For the first layer:</em><br />
2 cups polenta grits or yellow cornmeal<br />
italian seasoning<br />
salt and pepper (or seasoning of your choice such as Sazon)<br />
water<br />
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<em>For the second layer:</em><br />
tomato sauce or paste<br />
green beans (fresh or frozen)<br />
one package of turkey franks<br />
salt and pepper (or seasoning of your choice such as Sazon)<br />
water (optional)<br />
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<em>For the third layer:</em><br />
one pumpkin<br />
italian seasoning<br />
salt and pepper (or seasoning of your choice such as Sazon)<br />
water<br />
grated parmesan & romano cheese<br />
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<em>First layer:</em> bring 6 cups of water and salt/seasoning to a boil. Reduce to medium heat. Add 2 cups of polenta grits or yellow cornmeal gradually. Cook for 2 minutos approximately or until polenta thickened. Spread polenta in a Pyrex dish.<br />
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<em>Second layer: </em>in a separate pan, cook the franks in tomato sauce with desired seasoning. Add beans until completely thawed. Add water if cooking with tomato paste.<em> </em>Once mixture is hot, spread it over polenta.<br />
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<em>Third layer:</em> cook pumpkin ahead or in a slow cooker for 6 hours on low or 2 to 3 on high. Once pumpkin pieces are tender, smah them and add seasoning. Spread 'mashed pumpkin' on top of the second layer. Add grated parmesan and romano cheese as desired.<br />
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Pre-heat oven (400) for at least 10 minutes. Put pie in the oven until hot. Put it on broil for a few minutes or until cheese is brown. Serve hot with olive oil and fresh homemade bread and/or salad.<br />
This recipe is extremely easy to make and works great with a multitude of other ingredients that I can't even begin to list. Feel free to try your own ingredintes and let me know how it turns out. Thanks!<br />
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<em>Special thanks to Adam, Chris & Christel for trying out and approving this recipe!</em>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com2tag:blogger.com,1999:blog-4810845875926697813.post-9729085116143243352010-11-02T15:56:00.000-07:002010-11-02T15:57:14.462-07:00From blog to blog<div style="text-align: center;">For my first post this month, I will post another blog.</div><div style="text-align: center;">Just click on the link below and you will find two delectable recipes from my dear friend Vanessa.</div><div style="text-align: center;">I haven't tried these particular recipes yet but she is a great cook.</div><div style="text-align: center;">As usual... <em>enjoy!</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://familialondon.blogspot.com/2010/11/this-is-for-my-friend-randa.html">http://familialondon.blogspot.com/2010/11/this-is-for-my-friend-randa.html</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymH3f9P0WDI-5QaaWCGqaZB2NYeZWGTQc1oYTTtJIXfyu-P5y80STl1SjIzruj0csGtiFMB5aZVOrSjvwNkzFsCpYeWyf03JY11AFln2SCtCmCNHJabyQg7uARVafUKbxWjYM5K9wm65F/s1600/DSC04363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymH3f9P0WDI-5QaaWCGqaZB2NYeZWGTQc1oYTTtJIXfyu-P5y80STl1SjIzruj0csGtiFMB5aZVOrSjvwNkzFsCpYeWyf03JY11AFln2SCtCmCNHJabyQg7uARVafUKbxWjYM5K9wm65F/s320/DSC04363.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">ps: your pictures are gorgeous indeed, my dear... mouthwatering I might add!</div><div align="center"><br />
</div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-12519425779768029712010-10-06T14:48:00.000-07:002010-10-06T14:59:34.427-07:00Apple'n'cinnamon tea cakeThis super easy recipe is great for a chilly Sunday afternoon in the fall.<br />
Enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKff01BZgyZZ0JwzaYY2GsDohwJqLyQw4RhJ-fDPXASHzJsF4ndMTiFLfK8dP03HQUVq0njDL7JC7sk2GDoCWVzNpH4i-0ndIQjJmdkQfQykmiwxwwyj6ICW52yvWbO8Z1YyI87_PX_Q1U/s1600/Apple+cake.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKff01BZgyZZ0JwzaYY2GsDohwJqLyQw4RhJ-fDPXASHzJsF4ndMTiFLfK8dP03HQUVq0njDL7JC7sk2GDoCWVzNpH4i-0ndIQjJmdkQfQykmiwxwwyj6ICW52yvWbO8Z1YyI87_PX_Q1U/s640/Apple+cake.JPG" width="640" /></a></div><br />
<em><strong><u>Apple'n'Cinnamon Tea Cake</u></strong></em><br />
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<em>Ingredients:</em><br />
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1 Teaspoon Salt <br />
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1 Cup Corn Meal yellow<br />
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1 Cup Flour <br />
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3 Teaspoons Baking Powder <br />
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1 Cup Sugar <br />
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1 Cup Shortening <br />
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1 Cup Milk <br />
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1 Medium Egg <br />
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1 Cup Apple, diced <br />
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2 Tablespoons Cinnamon <br />
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Extra cinnamon and confectioner's sugar for decoration. <br />
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<em>Directions:</em> <br />
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1.Preheat oven to 375 degrees. <br />
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2.Combine cornmeal, flour, baking powder, sugar and salt in a bowl.<br />
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3.Mix in shortening with a fork.<br />
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4.Add diced apple, milk and egg.<br />
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5.Stir with spoon until all ingredients are combined (do not over mix).<br />
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6.Spray muffin cups with non-stick coating. Fill muffin cups 2/3 full with muffin batter.<br />
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7.Bake in oven for 15 minutes. <br />
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8. Decorate with cinnamon and confectioner's sugar. <br />
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<em>Serve while warm with tea and vanilla ice-cream or frozen yogurt.</em>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-3316835761730265412010-10-05T16:36:00.000-07:002010-10-05T16:38:15.238-07:00Adapted Egg Benedict Casserole<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_T3PSK44Szpi80cpOgYwovbIB3t_iMVShrhs8-aC0iiGb0G9T5EhnW8xLJHjVrIHPj0k6bHfKfe5QYY50JRrI7ycNWXatinWaz2vDQZ31rnQY36_gV8qJKFlSfqBOIWA0cX_30tutNee/s1600/CIMG0927.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="251" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_T3PSK44Szpi80cpOgYwovbIB3t_iMVShrhs8-aC0iiGb0G9T5EhnW8xLJHjVrIHPj0k6bHfKfe5QYY50JRrI7ycNWXatinWaz2vDQZ31rnQY36_gV8qJKFlSfqBOIWA0cX_30tutNee/s320/CIMG0927.JPG" width="320" /></a></div><br />
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Ingredients:<br />
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3 to 6 egg whites (*)<br />
4 (entire) eggs<br />
1 can french cut beans<br />
2 to 4 tablespoons of bacon bits<br />
salt and pepper<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Directions:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a bowl, beat egg whites and seasoning with the help of a whisker. Add french cut beans and bacon. Add mix to a large greased frying pan or skillet. Make four 'wholes' onto mix so that when you add the eggs, they won't move to the sides or center of the pan. Add eggs to 'wholes'. Place lid on top of the pan and let it cook for approx. 10 minutes in medium to high heat or until eggs are fully cooked. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve for breakfast with fresh fruit and biscuits.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">(*) use egg white left from the <em>Quindim</em> recipe.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1nR8rsaOF858w_T59_P3pzmpMUZ8j1ttpGMRCdvpTzw8iqAuY7D5EeJIO5REcSjdwMVbnA6vjUTeAn1btAkIDkP_84oriJJ6HdImiMYhSyC0ABfqm4HjwqnAfk7l9_gkL1I7rfT-Ie12l/s1600/CIMG0927.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><div align="left"></div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-76581294517100806802010-10-05T16:15:00.000-07:002010-10-06T09:08:25.811-07:00Testing: Quindim do Dr. Oetker<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-djCuE5LSy36wL79GqoYDuryZAT_Xm1tYD4u-aZ5gzXEHjWVPZVn3lGa0ygnfYCF4xRhDpY563G1ZyyhcjAVSKGuSSAhegavH7XRl-prr8Mp2wuV7AuKwwhddUjFbht9_uDiQ7PagDXc/s1600/Copy+of+CIMG0929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-djCuE5LSy36wL79GqoYDuryZAT_Xm1tYD4u-aZ5gzXEHjWVPZVn3lGa0ygnfYCF4xRhDpY563G1ZyyhcjAVSKGuSSAhegavH7XRl-prr8Mp2wuV7AuKwwhddUjFbht9_uDiQ7PagDXc/s320/Copy+of+CIMG0929.JPG" width="320" /></a></div><br />
<div align="center">This weekend I tried the <em>Quindim</em> mix from Dr. Oetker.</div><div align="center">This mix turned out to be the answer to my prayers... sort of.</div><div align="center">Amazingly enough, <em>quindim</em> is the Brazilian dessert I miss the most.</div><div align="center">I said 'amazingly' because neither mom nor grandma used to make it at home.</div><div align="center">I wouldn't even eat <em>quindim</em> every time we ate out.</div><div align="center">But for some reason, every now and then I would have cravings for some <em>quindim.</em></div><div align="center">I had browsed thru several recipes and all of them call for at least 8 eggs which always refrained me from trying them - what if it doesn't work and I end up wasting 8 EGGS!?!?!?!</div><div align="center">Anyway, the mix calls for only 6 tablespoons of water, 3 egg yolks (*) and one entire egg.</div><div align="center">The only downside of the mix is that is doesn't make many servings - about 8 little squares or a <em>quindim</em> big enough for 4.</div><div align="center">For 16 little pieces, you will have to make 2 recipes.</div><div align="center">Other than that, the mix is wonderful!</div><div align="center">In a scale from 1- 10 where 1 is very poor and 10 is excellent, I'd give it a 9.</div><div align="center">Definately, a 'must' in every kitchen.<br />
For decoration, use 16 raspberries and confectioner's sugar.</div><div class="separator" style="clear: both; text-align: center;">Very yummy!!!!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">(*) save the egg whites for the next recipe.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_a8CHt2SPuH5m3qtfNT9di9A76se_ikS55DmRj8byjjhYfe956cO61oj5myc3FsSV_Lu4nYem5A46bejd1VrCNp3VYUmy3fJdTEKJzdBCrosx2et1vc31wMZOC6vLQorFI_88rg2MvBm/s1600/quindim.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_a8CHt2SPuH5m3qtfNT9di9A76se_ikS55DmRj8byjjhYfe956cO61oj5myc3FsSV_Lu4nYem5A46bejd1VrCNp3VYUmy3fJdTEKJzdBCrosx2et1vc31wMZOC6vLQorFI_88rg2MvBm/s320/quindim.bmp" width="296" /></a></div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com1tag:blogger.com,1999:blog-4810845875926697813.post-74298288914444921162010-09-29T10:07:00.000-07:002010-09-29T10:07:29.750-07:00Bolo Salgado de Abobrinha<em>Ficou uma delicia! -</em> segundo minha mãe.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhh3XKa5JUT0rgvRPZlSRXI8_NsSf2NNl38bldpEnsbSwlzY5_mwVKYTaBlxfH_LEGlQdomHYp4lxm5jVqopS8Y6vo_XowciljepIVu7wFDO7gwbMF8mDqWuR8yU68_gfyj_WJxuFkWh8/s1600/27092010+001%5B1%5D.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="249" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkhh3XKa5JUT0rgvRPZlSRXI8_NsSf2NNl38bldpEnsbSwlzY5_mwVKYTaBlxfH_LEGlQdomHYp4lxm5jVqopS8Y6vo_XowciljepIVu7wFDO7gwbMF8mDqWuR8yU68_gfyj_WJxuFkWh8/s320/27092010+001%5B1%5D.JPG" width="320" /></a></div><br />
<em>Ingredientes:</em><br />
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3 xicaras de abobrinha cortada em rodelas ou ralada<br />
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1 xicara de farinha de trigo<br />
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1 1/2 col chá de fermento em pó<br />
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1/2 xic de queijo parmesão ralado ou muzzarella <br />
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1/2 xic de cebola bem picada<br />
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2 col sopa de salsinha picada<br />
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1/2 col chá de orégano<br />
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sal e pimenta do reino<br />
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1 dente de alho bem picado<br />
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1/2 xic de óleo<br />
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4 ovos ligeiramente batidos<br />
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<em>Procedimento:</em><br />
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Aqueça o forno em temperatura moderada (170C). Unte a forma refratária retangular de uns 20 x 20 cm.<br />
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Misture todos os ingredientes. Espalhe na forma. asse até que doure por uns 35 min. <br />
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<em>Saboreie e refestele-se!</em> <br />
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<em>Obrigada pela receita, manhê!</em>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-19506621147337907752010-09-24T13:37:00.000-07:002010-09-24T13:39:16.610-07:00Potato-bread croissant<div style="text-align: right;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5X0nYvL9iKOKaoRXqMsFWyZYgDJaXoY3xgVs58txrFxs26k2xkxdJtMukgq5RyWZzG60jewsXuAvWs8oPNEAU56SsoTQAYNbjOjYDAIfRQ5_YX4qCQM3MLnFDp6g7z7py5GMlzJrKhJZ/s1600/CIMG0902.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU5X0nYvL9iKOKaoRXqMsFWyZYgDJaXoY3xgVs58txrFxs26k2xkxdJtMukgq5RyWZzG60jewsXuAvWs8oPNEAU56SsoTQAYNbjOjYDAIfRQ5_YX4qCQM3MLnFDp6g7z7py5GMlzJrKhJZ/s320/CIMG0902.JPG" width="231" /></a></div><div style="text-align: right;">Ingredients:</div><div style="text-align: right;"><br />
</div><div style="text-align: right;">1 cup lukewarm water</div><div style="text-align: right;">2 tablespoons of olive oil </div><div style="text-align: right;">1 teaspoon seasoned salt</div><div style="text-align: right;">1 tablespoon italian seasoning</div><div style="text-align: right;">1 1/2 cup of white flour</div><div style="text-align: right;">1 cup potato flour</div><div style="text-align: right;">2 tablespoons nonfat milk (powder, preferable) (optional)</div><div style="text-align: right;">2 teaspoons sugar</div><div style="text-align: right;">2 teaspoons quick-rise or bread-machine yeast</div><div style="text-align: right;"><br />
</div><div style="text-align: right;">Directions:</div><div style="text-align: right;"><br />
</div><div style="text-align: right;">Add ingredients in this order into the bread-machine (except for the 1/2 cup of white flour). As the kneading process begins, keep an eye on the dough. After about 5 minutes, you will be able to tell whether the dough needs more flour or not. If so, add some more white flour gradually until the dough forms a ball that doesn't stick onto the bucket walls.</div><div style="text-align: right;">As soon as the kneading process is over, open the dough using a rolling pin and shape it as a croissant. This is how you do it: you open the dough and cut it into small- to medium- size triangles. Roll the wider edge of each triangle towards the third edge. If necessary, use a brush with butter to help the croissant adhere to the desired shape.</div><div style="text-align: right;">Let them rest on a greased tray for about 10 minutes while the oven is pre-heating (set it to 400F). Reduce temperature to 325-350 and bake them until brown (approx. 25 minutes).</div><div style="text-align: right;">Serve hot for breakfast or as a side dish with butter - or my favorite, olive oil and balsamic vinegar. </div><div style="text-align: right;"><br />
</div><div style="text-align: right;">Enjoy!!!!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQT4kv_VniCIOP86TYvO4LxI9uVxq7Vatl5yunuj_7wP-Ag9n63RxYu2qET1GbiE7BQredHI33N2KK0AdCZtYbmNlhGk63Kk5EY_hJ7KIbw8s_HJqm-QrYQjIMKSTIquWfPzrZjbPnAh7N/s1600/CIMG0900.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="201" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQT4kv_VniCIOP86TYvO4LxI9uVxq7Vatl5yunuj_7wP-Ag9n63RxYu2qET1GbiE7BQredHI33N2KK0AdCZtYbmNlhGk63Kk5EY_hJ7KIbw8s_HJqm-QrYQjIMKSTIquWfPzrZjbPnAh7N/s320/CIMG0900.JPG" width="320" /></a></div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-22180146124255404982010-09-16T16:07:00.000-07:002010-09-16T16:12:56.505-07:00My Mom's Zucchini BreadMy Mom's Zucchini Bread<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD52vN8Hs0OSzNwibh84-ojeR1efAlu-Vgyz48TUopUfL_VibwEnfJRjOErK88C-nJxayW7hDRthIjI1jCv6V6lLeXXYT4GOUBbX__PMDrb5zk4JDA9RK1Z0RFDzHo-Kw5WhEmpUXSH5ou/s1600/Zucchini+bread.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="322" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD52vN8Hs0OSzNwibh84-ojeR1efAlu-Vgyz48TUopUfL_VibwEnfJRjOErK88C-nJxayW7hDRthIjI1jCv6V6lLeXXYT4GOUBbX__PMDrb5zk4JDA9RK1Z0RFDzHo-Kw5WhEmpUXSH5ou/s400/Zucchini+bread.jpg" width="400" /></a></div><br />
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<em><u>Ingredients:</u></em><br />
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8 oz. zucchini, trimmed<br />
1/2 cup (4 fl. oz.)canola oil + extra for greaing<br />
3/4 cup (6 oz.) <br />
2 large eggs<br />
1 tsp vanilla extract (essence)<br />
1 1/2 cup unbleached all-purpose flour + extra for flouring<br />
2 tsp baking powder<br />
1 1/2 tsp ground cinnamon<br />
1/2 tsp salt<br />
1/4 tsp baking soda<br />
1/2 cup chopped, pitted moist pack prunes or raisins<br />
1/3 cup coarsely chopped walnuts<br />
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<em><u>Directions:</u></em><br />
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Pre-heat oven at 350 F (180 C). Grease and lightly flour one 8 1/2 x 4 1/2 inch loaf pan or 3 6 x 3 inch loaf pans. Using the large wholes of a box grater/shredder or a food processor, shred the zucchini. You should have about one cup. Set aside. In a bowl, combine oil, sugar, eggs, and vanilla. Beat vigorously with a whisk or with an electric mixer on medium speed until pale and creamy (about one minute). Stir in the shredded zucchini until blended. In a bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, prunes or raisins and walnuts. Add the flour mixture to the zucchini mixture and stir just until combined. The batter will be stiff. Scrape the batter into prepared pan(s). Bake until bread is firm to the touch and pulls away from pan sides (approx. 50 minutes for a large loaf or 35-40 for small ones). A cake tester inserted in the middle of the loaf should come out clean. Let cool in the pan on a rack for 10 minutes. Turn the bread out, place upright on the rack and let it cool completely.<br />
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<em><strong>Thanks, mom!</strong></em>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-47317537674665294782010-09-13T13:55:00.000-07:002010-09-13T13:59:37.029-07:00Ideas for Sunday dinnerSundays are my favorite day for cooking because there is no rushing. Breakfast is eaten late, then a snack in the middle of the afternoon and a nice dinner in the evening. All done with no hurrying, no running, no clock ticking... in other words, no stress!<br />
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Here is an idea for an easy and quick meal for one of those days... ahhh!<br />
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'<em>Bife Acebolado' </em>with potatoes + 2 side orders<br />
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<em>Ingredients:</em><br />
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<em>Meat: </em>three to four steaks (meat of your preference) - 1 cup vinegar or white wine - 1 cup bbq sauce - 1 1/2 onions sliced - salt and pepper.<br />
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<em>Potatoes</em>: 5 potatoes, sliced - extra virgin olive oil - salt and paprika.<br />
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<em>Salad</em>: 1 bag of frozen vegetables (selection of your choice, I used Italian garden vegetables) - 2 tbsp fat-free mayo - 1 packet Sazon for salads (optional)<br />
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<em>Toasts</em>: 6-8 slices of bread cut into 4 triangles - extra virgin olive oil - Italian seasoning (whole wheat rolls served with butter work too!)<br />
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<em>Directions:</em><br />
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<em>The night before:</em> if the meat is frozen, thaw it by placing it in the fridge overnight.<br />
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<em>In the morning: </em>in a container or Ziplock plastic bag, add 1 cup vinegar or white wine, 1 cup bbq sauce, salt and pepper and the meat. Let it marinate until you start preparing dinner (or for at least 30 minutes).<br />
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<em>In the evening:</em> Thaw a bag of mixed vegetables - oven top or microwave oven - and let it cool down. Mix in 2 tbsps fat-free mayonnaise. For more taste, add one packet of Sazon for salads. Put it in the fridge to serve it cold. Now, the meat. Place frying pan with meat sauce on medium heat. Once sauce is hot, add meat and remaining sauce. Let it cook for 5 minutes before adding onions. Now, the potatoes. Place pan with water and salt on the stove and bring it to a boil. While you wait, wash, peel and slice potatoes. Add potatoes to boiling water, reduce heat and let them cook for 10-15 minutes of until tender. Back to the meat, add onions. While the meat and potatoes are cooking, cut a few slices of bread into 4 triangles. Place them on a greased tray and pour extra virgin olive oil and oregano leaves, or Italian seasoning, on them. Let them stand until potatoes and meat are almost ready to serve. Once potatoes are tender, get rid of the water and cook them some more on 1 tbsp of olive oil and paprika to taste until they are brown. Turn oven to broil and insert bread tray. Serve all 4 dishes together for a delicious and easy Sunday dinner.<br />
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And let another week begin!<br />
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A few more pictures for you:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYGAMyKj3C_Kx1A4R2wbVFNCUf-0HLLdbRn9j2gp2f2s8C-GgRAdAhlLQzNgbRbQDHuqj4mKcUMLWDQsX5Mfd_uOsn-V29GBb4-KlEAmPVObUWgHvyN1hiALXwhPAQewg4GIR0fYTcMPt/s1600/CIMG0885.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYGAMyKj3C_Kx1A4R2wbVFNCUf-0HLLdbRn9j2gp2f2s8C-GgRAdAhlLQzNgbRbQDHuqj4mKcUMLWDQsX5Mfd_uOsn-V29GBb4-KlEAmPVObUWgHvyN1hiALXwhPAQewg4GIR0fYTcMPt/s320/CIMG0885.JPG" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZAMLqozAnaH6IQ20rpddnFmRkEvpd6rV7sfbI6rz0OB97gZsDOH_fxcYVn2UAkkrLptxadVJ0uEE5ka9zO0g48l5dsAc3Umg_hucjXL8In6RCRzbIOjeaoYOw3su6PxfNdPyDhS5V6IJG/s1600/CIMG0886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZAMLqozAnaH6IQ20rpddnFmRkEvpd6rV7sfbI6rz0OB97gZsDOH_fxcYVn2UAkkrLptxadVJ0uEE5ka9zO0g48l5dsAc3Umg_hucjXL8In6RCRzbIOjeaoYOw3su6PxfNdPyDhS5V6IJG/s320/CIMG0886.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhND5xsRIV_Orns81ngt-XyIfyopD5T8_q5St1nc05Ruqod4JUsYfROxr1H6UDYF7MpX_9_DGAlvPiiWPqPpR8dQCwN8Rj0kt2qiB2OXDywS0A2El85jBD4i_OvLYVZRFHUEaAI-yiyWeOY/s1600/CIMG0887.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhND5xsRIV_Orns81ngt-XyIfyopD5T8_q5St1nc05Ruqod4JUsYfROxr1H6UDYF7MpX_9_DGAlvPiiWPqPpR8dQCwN8Rj0kt2qiB2OXDywS0A2El85jBD4i_OvLYVZRFHUEaAI-yiyWeOY/s320/CIMG0887.JPG" /></a></div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-73543084659381723552010-09-10T11:14:00.000-07:002010-09-10T11:24:44.901-07:00Testing 1,2,3This is the first post of many in the series 'Testing 1-2-3'.<br />
What exactly is it?<br />
I will as often as I can try out something that it supposed to help us and make life easier in the kitchen such as cake mixes and pasta sauces or other ready-to-go products.<br />
Some work wonders and help a bunch when it comes to serving a family meal or hosting a get together for friends.<br />
Others, just don't work. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyJj3WNCg431bBSP5DNnkZ6FC0knbCwxFyH23CR9f52nALVC9XG9d-eeh5juAov68rF-IhE7E-eFEc_slHwELLHky9Q4v4zeszfFT9sDaUZWYOOBFzFsvaJn7ycEZhAJlRB7G1i5je4jO/s1600/mistura_bolo_maracuja.png" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="192" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZyJj3WNCg431bBSP5DNnkZ6FC0knbCwxFyH23CR9f52nALVC9XG9d-eeh5juAov68rF-IhE7E-eFEc_slHwELLHky9Q4v4zeszfFT9sDaUZWYOOBFzFsvaJn7ycEZhAJlRB7G1i5je4jO/s200/mistura_bolo_maracuja.png" width="200" /></a></div>This week I tried the passion fruit cake mix from Dona Benta (<em>Bolo de Maracujá</em>). You can find several cake mixes from Dona Benta at the store <em>La Pequenita</em> located on 2740 South State Street. Among the many flavors, my favorite are Lemon, Vanilla, Banana with Cinnamon, Chocolate, Swiss Cake (<em>Chocolatíssimo), </em>Creamy <em>Milho Verde</em>, Cornmeal, Strawberry, Carrot, Whole Wheat, and my all-time favorite: <em>Aipim </em>(Yuca).<br />
Unfortunately, my cake didn't rise too much. It looked more like a pie that a cake, to be quite honest. However, what it lacked in size, it made up beautifully in taste. I added some white icing and it was a hit!<br />
Maybe it is my oven that needs to be cleaned, fixed, regulated... You get the drill.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVelDhljnlBAlO8My9mVGd_G2Me_1_3_2LPDEqzqpoyVjKJSfBmBw3WcSKLpP7ghAAIwCdISlDmk-zfett-Axn8VkM4YD6Y72wumYrLgmzwhw_f6nig8saNCMSXQKG2sv_BxRSTIvpsN1O/s1600/CIMG0810.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="181" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVelDhljnlBAlO8My9mVGd_G2Me_1_3_2LPDEqzqpoyVjKJSfBmBw3WcSKLpP7ghAAIwCdISlDmk-zfett-Axn8VkM4YD6Y72wumYrLgmzwhw_f6nig8saNCMSXQKG2sv_BxRSTIvpsN1O/s200/CIMG0810.JPG" width="200" /></a></div>Anyway, I hope you try one of their products and reports to me what you thought of it.<br />
For more info on their products and delicious recipes, go to <a href="http://www.donabenta.com.br/">http://www.donabenta.com.br/</a> (available in Portuguese only).<br />
Here is a picture of what I decided to call My Passion Fruit Cake-Pie:Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0tag:blogger.com,1999:blog-4810845875926697813.post-69817833135054198602010-09-02T15:19:00.000-07:002010-09-03T09:11:27.854-07:00Corn Meal Muffins<div style="text-align: right;">This recipe came on a corn meal package.</div><div style="text-align: right;">Always check packages for recipes. </div><div style="text-align: right;">Let me know what you find.</div><div style="text-align: right;">:)</div><div style="text-align: right;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmN7_qQYdaXOHKoxXfZUmb3cvwzFboumkMklq7Eigyk4L3NBZJplpQGlBSfyvABzCyEM_RlKD6UdqizAmPDS2oao9HD4eSSkUVlJnZXMfrrdDdFgy9H7eROCdGTDmsTCxPzLk88G-ry6se/s1600/CornMealMuffins.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmN7_qQYdaXOHKoxXfZUmb3cvwzFboumkMklq7Eigyk4L3NBZJplpQGlBSfyvABzCyEM_RlKD6UdqizAmPDS2oao9HD4eSSkUVlJnZXMfrrdDdFgy9H7eROCdGTDmsTCxPzLk88G-ry6se/s320/CornMealMuffins.JPG" /></a></div><br />
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</div><div style="text-align: right;">Corn Meal Muffins</div><div style="text-align: right;"><br />
</div><div style="text-align: right;">1 cup enriched corn meal</div><div style="text-align: right;">1 cup all-purpose flour</div><div style="text-align: right;">2 tbsp sugar</div><div style="text-align: right;">1/2 tsp salt (optional)</div><div style="text-align: right;">2 tsp baking powder</div><div style="text-align: right;">1 cup buttermilk (*)</div><div style="text-align: right;">1/4 cup shortening</div><div style="text-align: right;">1 egg</div><div style="text-align: right;">(*) easy substitute for buttermilk - 1 cup milk + 1 tbsp vinegar or lemon juice - let stand for 5 minutes and it's ready to use.</div><div style="text-align: right;"><br />
</div><div style="text-align: right;">Preheat oven to 450F. Grease muffin pans. Blend all ingredients throughly. Beat vigorously for about 1 minute. Fill each cup 2/3 full and bake about 15 minutes or until brown. Makes 12 muffins.</div>Randa Begnihttp://www.blogger.com/profile/04117212351585339240noreply@blogger.com0