Saturday, February 12, 2011

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Strips of Padovano

I'm finally back after a long period of absence ! Meanwhile, in addition to neglecting the blog, I have "almost" Doctor, in short, lacking very little. It returns to practice with a recipe given birth in one of the famous "Thursday for the girls," is a recipe for Mary, to whom we all affectionately, because it takes up one side of the Roman tradition, linked to memories of friends "Matevini.

Ingredients:

- 500 grams of veal shoulder fesone

- 1 onion golden

- 250 g rocket

- 2 tablespoons butter and 2 tablespoons of oil

- 1 glass of wine and 1 cup of balsamic vinegar

- flour and salt



grossly Cut the meat into thin strips (rags) then flour and salt. Sauté onion in oil and butter, and when browned add the rags. Once golden, white wine blend. When the meat is well cooked, add the arugula, and cover until the arugula wilts (about 5 minutes).


Finally, a high flame, add the balsamic vinegar, and salt. If you like, garnish with parmesan cheese.







Monday, February 7, 2011

Tia Mowry Is Her Hair

roast flavors of Sicily

Ingredients:
- 1.5 kg of veal (cut into his pocket)
- 100 grams of cooked ham
- 150 grams of mozzarella
- 50 g parmesan
- 300 grams of mushrooms
- 2 cloves garlic
- 100 grams of shelled pistachios
- 100 grams of fat
- rosemary, prezzomolo, sage and pepper
- 3 glasses of white wine
- 1 apple

sautéed mushrooms, sauté garlic in olive oil until golden brown. Sbollentari and peel the pistachios. Once cooked mushrooms, add the whole pistachios, prosciutto, diced mozzarella, parmesan, breadcrumbs and parsley. Combine oil as needed until the dough will be soft and compact.
then fill the pocket with the mixture and then sew it all. Cover the mixture of lard, salt and pepper, and Lagare meat, taking care to insert the sprigs of rosemary and sage here and there.








Put Finally, the roast in a pan and a little oil, let it go on dori all sides, add the apple pieces and blend with the white wine.



Then bake at 200 degrees for 60 minutes. Slice raffraddato once, and serve sauce with his past in a sieve.



Saturday, February 5, 2011

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cream of Jerusalem artichokes: This stranger!

months were crazy trying coma I was curious about this tuber.
I read on various blogs of people enthusiasm and curiosity grew every time I read a few recipes with this ingredient from the strange name (my mother-in-law said she had never eaten anything with that name), and then I'm
luscious artichoke and everyone says that artichoke aftertaste.
Heck I had to try it even if it seemed impossible to find in Rome!
But entering the supermarket the other day I saw him close to home: her eyes full of stars and envelope!
I called my boyfriend to the office chirping "treasure Jerusalem artichokes to cook tonight" (I think he has thought about some strange animal, because the evening when he saw what it was I thought it up).
recipes around with this tuber there are so many and I wanted to try them all, but in the end I decided that less would have distorted the delicate flavor, partly because it was just what I wanted to discover! The Jerusalem artichokes
I like so much .. is delicate, versatile, and can not wait to cook it in other ways (allowing supermarket!).




cream of Jerusalem artichokes

Peel the Jerusalem artichokes, peeled 500g I have, wash them under running water, cut into thin slices. Brown in a Pentolina 2 cloves garlic, mashed with a little oil. Combine the sliced \u200b\u200bJerusalem artichokes and cook another bit, add some vegetable broth to cover the mixture and bake for 15-20 'with a few whole sprigs of rosemary.

S
to particular
, pepper, and removed the sprigs of rosemary, mix all together until a fairly thick CERMA. Keep warm with the sprigs of rosemary inside.

Tuesday, February 1, 2011

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mayonnaise without eggs

Guys, I made a fantastic discovery: mayonnaise without eggs!
You should know that Mario can not stand the taste of their own mayonnaise and I, eager to prepare the potato salad after having eaten a very good New Year, I tried to do this without eggs, mayonnaise which has a very delicate taste and is in fact less fat than bought.
I've used to do, in fact, Russian salad, but I think that goes very well for filling sandwiches and salads and fish!
Although the photo is Russian salad (and it is horrible because the evening in our house there is really light!) The recipe is that instead of mayonnaise: Do not be fooled by the ingredients (potatoes and carrots) instead are those for the mayonnaise and the potato salad!


MAYONNAISE WITHOUT EGGS



1 medium potato 1 medium carrot 1 cup

oil 1 cup of the broth to cook the potato and carrot
1 / 2 lemon salt


Boil the potatoes and carrots in salted water and retain 1 cup of broth.
Put in blender (I used the immersion), potatoes and carrots, lemon juice, a cup of broth, salt and oil if needed.
Blend all the ingredients until the mayonnaise is smooth.