Wednesday, February 10, 2010

Dulce de Leche Rice Pudding by Macarena Varas (CHILE)


• Prep: 5 min
• Cooking: 40 min
• Cooling time: 4 hrs refrigerating
• Yields: 6-8 servings
Ingredients
• 8 cups of milk
• 2 cinnamon sticks
• 1 cup long-grain rice
• 1 can DULCE DE LECHE, LA LECHERA, NESTLE
Directions
Heat milk and cinnamon sticks in large saucepan over medium high heat until it boils, remove cinnamon sticks.
Reduce heat to medium low, add rice. Cook, stirring frequently for 15 to 20 minutes.
Add Dulce de Leche, cook, stirring frequently, for 15 to 20 minutes or until rice is tender.

Dulce de Leche Crème Brûlee with Burnt Orange Sugar by Macarena Varas (CHILE)


• Prep: 10 min
• Cooking: 1 hrs 5 min
• Cooling time: 4 hrs refrigerating
• Yields: 6 servings
Ingredients
• 2 cans (12 fl. oz. each) Evaporated Milk
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 1/4 cup granulated sugar
• 1 teaspoon thawed orange juice concentrate
• 2 pinches ground cayenne pepper
Directions

PREHEAT oven to 325º F. Place six 6-ounce ramekins or custard cups in 13 x 9-inch baking pan.

PLACE evaporated milk, brown sugar and granulated sugar in medium saucepan. Cook over medium heat, stirring occasionally, for 4 to 5 minutes or until sugars are dissolved. Beat eggs and egg yolks in medium bowl; gradually whisk milk mixture into eggs. Stir in vanilla extract. Pour mixture through a fine sieve into ramekins. Fill baking pan with hot water to 1-inch depth. Loosely cover pan with foil.

BAKE for 65 to 70 minutes or until gently set in the center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

PREHEAT broiler. Combine granulated sugar, concentrate and cayenne pepper in small bowl. Sprinkle each crème brûlee with heaping teaspoon of mixture. Broil for 1 to 3 minutes or until mixture has melted and caramelized (turned brown). Refrigerate for 30 minutes or until topping hardens.

Dulce de Leche Cream Cake by Macarena Varas (CHILE)


• Prep: 15 min
• Cooking: 30 min
• Cooling time: 1 hrs 40 min cooling
• Yields: 12 servings
Ingredients
• 1 pkg. (18.25 oz.) white or yellow cake mix
• 1 can (14 oz.) Sweetened Condensed Milk
• 1/3 cup caramel ice cream topping
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup sliced almonds, toasted

Directions
PREPARE cake mix according to package directions for 13 x 9-inch baking pan; cool completely in pan on wire rack.
PLACE sweetened condensed milk in a large, microwave-safe bowl. Microwave on MEDIUM power, stirring halfway through, for 4 minutes. Reduce to MEDIUM-LOW power; microwave, stirring with wire whisk every few minutes, for 16 to 24 minutes or until thick and light caramel colored. Stir in caramel topping. Cool for 15 minutes. Spread evenly over cake. Cool completely.
BEAT cream in a large mixing bowl until soft peaks form. Add sugar and vanilla extract; beat until stiff peaks form. Spoon over cake; sprinkle with almonds. Refrigerate for 1 to 2 hours

Cod-fish á Bras by Maria José Martins (PORTUGUESE)


3 portions cod-fish
4 potatoes
6 eggs
Onion, garlic and parsley

Cut the potatoes, sliced very thin like a straw, and fry in hot oil.
In a casserole lie the chopped, onion, garlic, cod-fish and shredded potatoes.
Mix everything well and add the eggs.
Mix very well over low heat until the eggs become hard boiled in the mixture.
Sprinkle with chopped parsley and olives.

Sangria by Maria José Martins (PORTUGUESE)


½ Liter of red wine
1 cup of “seven up” (soda)
1 orange
1 lemon
½ apple from
1 cinnamon stick and
1 teaspoon ground
cinnamon.


With orange, lemon and half of apple cut into slices.
Add to wine, teaspoon ground cinnamon, cinnamon stick and slices of fruit.
Put sangria in refrigerator about 4 to 5 hours.
After this time add 1 cup of “seven up”, stir and then serve fresh.

Feijoada à Portuguesa by Maria José Martins (PORTUGUESE)



½ Kilo pork meat
1 lb / 450g (bright) bean
1 Farinheira *
2 Carrots
1 Chorizo (chouriço)
1 Potato
Cabbage
Onion
Garlic

In a pan for the onions, cut into pieces, as well as the garlic together with olive oil.
Add to braise the meat, seasoned with salt and knorr.
Cut the cabbage into pieces and join in the meat and carrots and beans.
Simmer a little longer.
Separately cook the chorizo sausage and farinheira about 25 to 30 minutes and then add the water, chorizo sausage and farinheira to the pan of meat.
Add the potatoes cut into pieces to pan. Leave the potatoes to cook.
Then when the potatoes are good to eat, it’s ready to serve. When serving the food, serve the chorizo sausage and farinheira separately from the rest of the food.
*Farinheira is a Portuguese smoked sausage made mainly from wheat flour, pork fat and seasonings (white wine, paprika, salt and pepper).

PIZZA RUSTICA WITH MUSHROOMS and POTATOES by Lara Marchini (ITALY)

Ingredients:
Dough or you can use 2 rolls of Pillsbury's Crescent
2 potatoes
Mushrooms as much as you want
olive oil
1 clove garlic
Philadelphia cream cheese as much as you want
salt

First boil the potatoes, then, when the potatoes get soft, chop with a
fork. Cut and cook the mushrooms in a frying pan with olive oil, salt and garlic. Then remove the garlic and put the mushrooms in a bowl with tomatoes and Philadelphia cheese.
Mix the ingredients well.
Take a baking tin and cover with 1 roll of dough. Put over the ingredients and cover with the second roll of dough (like as you cover an apple pie.)
Put in the oven and bake till the pizza has a" brown" color. Pizza is ready!!!!!!!!!!!!!!!!!!!!! Have a nice day!!!!!

Shrimp with Feta Cheese and Tomatoes by Eleni Dimoupoulou (GREECE)


1/4 cup extra virgin oil
2 tablespoons garlic, minced
2 grape tomatoes, diced (or 1 can of tomato sauce)
1/2 glass dry white wine
2 pounds peeled shrimp
1 (4 ounce) container crumbled feta cheese
2 lemons, halved
2 sprigs fresh flat-leaf parsley

DIRECTIONS
Put the oil in a saucepan over medium heat. Stir in the garlic,
tomatoes, and wine, then reduce heat to medium-low, and cook for 30
minutes, stirring occasionally, until the sauce has slightly
thickened.
Stir the shrimp into the tomato sauce, and cook for 10 minutes; remove
from the heat and sprinkle with crumbled feta cheese. Cook until the
feta has softened. Squeeze the lemon over the shrimp and garnish
with parsley to serve.

GREEK SALAD by Eleni Dimoupoulou (GREECE)


3 large ripe tomatoes, chopped
2 cucumbers, peeled and chopped
1 onion, chopped
1/4 cup olive oil
1 teaspoons dried oregano
salt and pepper to taste
1 cup crumbled feta cheese
Greek olives,

DIRECTIONS
In a salad bowl combine tomatoes, cucumber, and onion. Sprinkle with
oil, oregano, salt and pepper to taste. Sprinkle feta cheese and
olives over salad.

GREEK TZATZIKI by Eleni Dimoupoulou (GREECE)


1 (32 ounce) container yogurt
1 Cucumber - peeled, shredded and strained until all the water until
most of the water has drained.
1 garlic puree
4 tablespoons extra-virgin olive oil
little salt
little black pepper

Directions

Stir together yogurt, grated cucumber, garlic, and olive oil in a
bowl. Add salt, and pepper; whisk until smooth. Pour into a serving
dish, cover tightly. Tzatziki is great with crusty bread, French
fries, pita bread, baked potatoes, or with any sort of wrap such as
gyros, souvlaki. It lasts several days.

GALAKTOMPOUREKO by Eleni Dimoupoulou (GREECE)


4 Cups Milk
1 cup sugar
4 eggs
1 cup semolina
2 stick sweet butter
little vanillin
1 packet thin phyllo dough #7

SYRUP
3 Cups water
2 cups sugar
1/2 cup honey

In a large pan you combine the milk, the sugar the eggs and semolina
1 butter and the vanillin. Stir well until the mixture become creamy
and let it for a while to cold.
After that take the other butter and boil that for a while. Then in a
large you put the half of the phyllo and you spread them with the
butter you put the cream and after all the other phyllo and you spread
with butter and you put that in the oven and bake it at 350 for about
1 hour. Chill it for about 15 minutes and then you put the syrup.
Syrup: you put everything in a large pan until it is boiling.

PANNA COTTA by Lara Marchini (ITALY)


5oo ml Heavy Cream
100 ml Milk
100 ml Sugar
Gelatin
Vanillin


Put milk, heavy cream, sugar and vanillin in a saucepan and bring to a boil, stirring. Put gelatin inside without boiling the mixture.
Put the mixture into individual molds or into a single mold or where you want.
Leave the mixture cool to room temperature and than refrigerate for several hours until the mixture has solidified.

Before serving garnish with chocolate or fruit or caramel or as you want.

This is a very good dessert and easy to do!!!!!

Apple and Potato Mash by Arienne Lindeijer (HOLLAND)


Ingredients:
• 1 pound/500g cooking apples
• 2 pounds/1kg potatoes
• 2 ounces butter
• 10 oz/300g minced beef
• salt/pepper
• 300g/10 oz bacon
• 50 ml/2fl oz milk
• pinch all spice
• pinch cinnamon
Preparation:
Peel potatoes, peel, core, and slice apples. Heat the butter in a pan and stir-fry the mince beef until brown and tender. Season to taste and put aside until later. Put the potatoes in a pot with salted water. Arrange apples over the potatoes and place bacon on top. Cook until soft and get the bacon out after about 25 min en cut up into small cubes. Heat the milk with the all-spice and cinnamon. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter.
Serves 4 / cooking about 40 minutes.