Rabbit And Chocolate
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The document provides a recipe for rabbit with chocolate. It calls for rabbit pieces, prawns, onions, garlic, tomatoes, brandy, wheat flour, salt, chili powder, bay leaf, oregano, and olive oil. It instructs to cook the rabbit and prawns in olive oil then make a sofrito. Tomatoes are added to the sofrito along with salt. The rabbit is returned to the pan along with brandy, water, spices and bay leaf. Finally, a chocolate dressing made from garlic, chocolate, salt and parsley is added, coloring the sauce brown. The prawns are returned to cook for 10 more minutes before serving.
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espinar restaurant
The document provides recipes for several dishes including chicken curry, pork pata, beef stew, pasta with prawns and bacon, broccoli pasta salad, carbonara, pound cake trifle, peppermint ice cream, chocolate mousse, and a chocolate milkshake. The recipes include lists of ingredients and step-by-step instructions for preparing each dish.
COMENIUS_CERVERA_YELLOW TEAM
The document describes various dishes from the menus of different cultures. It includes starters like mixed salad and borscht soup, main courses such as pasta with cream sauce and salmon or pork chops, and desserts like fruit salad and yeast-made cake. The recipes provide ingredients and instructions for dishes including cannelloni, roast chicken, catalan cream, and borscht soup. The document also briefly mentions traditional foods from different cultures that are eaten on special occasions, such as potato salad and sausage in Germany at Christmas, or lamb and red cabbage at Easter.
Apresentação portuguese-cuisine-corrigido
Gastronomy is important for preserving heritage, culture and tradition. Maintaining ancient food traditions marks a people's identity and makes them unique. Traditional dishes and recipes are passed down over generations, keeping cultures alive through shared meals and customs in cooking.
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The document provides a week-long meal plan shopping list and recipes for a ketogenic diet. The shopping list is organized by produce, pantry goods, and perishables. It includes ingredients for breakfasts like keto fudge shakes, lunches such as artichoke salad with bacon, dinners like baba ghanouj with lamb patties, and snacks like lemon detox drops. The meal plan chart matches numbered recipes to each day's meals. Recipes are provided for each breakfast, lunch, dinner, and snack.
June Cooking Camp Cookbook-Ktmac
This document provides recipes for dishes from around the world to cook for kids over 5 days. Day 1 focuses on Asia with recipes for vegetable sushi, kung pao chicken, fried rice and chile-garlic edamame. Day 2 features Mexico with recipes for black bean and sweet corn guacamole, fajita-style quesadillas, Spanish rice and grilled pineapple. Day 3 is Brazil and includes recipes for cheese rolls (pao de queijo), pork and black bean stew (feijoada completa), and stir-fried collard greens.
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Codfish Pil Pil Style
This document provides a recipe for codfish pil pil style that serves 4 people. It involves desalting and cooking 4 pieces of codfish in olive oil with garlic and red peppers. The codfish is cooked for 8-10 minutes until a white sauce forms. Additional olive oil is added to the pan to emulsify the sauce into a thick texture. Fried asparagus is served alongside the codfish and pil pil sauce.
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This document provides a recipe for pork feet and snails in hot sauce. It includes instructions for preparing the snails by cleaning and boiling them for one minute to remove them from their shells. It also provides directions for making a sofrito sauce of cured ham, bacon, onion, garlic and tomatoes to cook the snails in. Separate instructions are given for preparing the pork feet by simmering them for 3-3.5 hours until tender and removing the bones to form a "timbal" shape. The finished dish is served with snails and sauce spooned over the pork feet.
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The document outlines a 2000 calorie diet plan that is 54% carbohydrates, 18% protein, and 28% lipids. It provides general diet tips to drink water, exercise, and eat varied whole foods while avoiding alcohol, greasy snacks, and sweets. The plan recommends eating 6 times per day. Sample weekly menus are provided that include recipes for meals like oven-baked asparagus, chicken breast, soups, salads, fish, and stews.
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Rabbit&Noodles
This recipe calls for rabbit pieces, onions, garlic, tomato sauce, green beans, noodles, olive oil, parsley, salt, and water. The rabbit is roasted in olive oil until golden brown, then onions and garlic are added. Once the onions are translucent, green beans are stirred in and cooked briefly. Tomato sauce is added next, followed by noodles. Water is added to nearly cover the ingredients before baking according to pasta package instructions. Fresh parsley is added two minutes before completion and sprinkled on top before serving.
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1) The recipe is for Cazon Sailor-Style, a dish from Spain made with shark or other firm fish, potatoes, clams, onions, garlic, parsley, and white wine.
2) The fish is floured and fried, then potatoes are simmered in the same pan with onions and garlic until tender.
3) A sauce is made by cooking wine, flour, and parsley, then clams are added to the sauce until they open.
4) Finally, the clams and sauce are added to the potatoes, along with the fried fish, and simmered briefly before serving.
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This recipe calls for coconut milk-based seafood stew made with shrimp, fish, tomatoes, wine, fish stock, onion, garlic, and lemon. To make it, the shrimp and fish are fried separately and set aside. Onion is sautéed in olive oil until translucent, then tomato and garlic are added to make a sofrito. The sofrito is simmered until thickened, then the wine, stock and seafood are added and simmered until the fish is opaque. The stew is served in coconut shells.
Seafood Noodles
This recipe provides instructions for making a seafood noodles casserole that serves 4 people. It involves making a fish stock from various ingredients including monkfish, tomato, garlic and vegetables. Then the main ingredients are prepared, including cuttlefish, clams, mussels, mackerel and shrimp. The noodles are fried to absorb flavors and then the boiling fish stock is added. After cooking the noodles, the seafood is added along with parsley. The finished casserole is allowed to rest before serving.
Clams Rice
This recipe is for clams rice that serves 4 people. It includes clams, green pepper, artichokes, bomba or bahia rice, fish stock, garlic, parsley, olive oil, and saffron. The fish stock is made by boiling fish bones, hake or monkfish heads, crab legs, onion, leek, and garlic in water. The clams are cleaned and cooked in a pan with veggies before the rice is added along with fish stock. The rice cooks for 15 minutes before dressing and clams are added to finish cooking for 5 more minutes.
Artichokes Doughnuts
This document provides a recipe for artichoke doughnuts. It calls for flour, baking powder, salt, milk, an egg, and 6-8 artichokes to make the dough. The dough is formed around each artichoke and deep fried in olive oil until browned. The fried artichokes are then sprinkled with parsley and served warm.
Meatballs With Squid
This recipe is for meatballs with squid that serves 4 people. It includes instructions for making meatballs out of pork, egg, bread, milk, garlic, parsley, salt and pepper then coating them in flour and frying them. Separately, squid is cooked with onion, tomatoes, garlic, white wine and water to make a sauce. The cooked meatballs are then added to the squid sauce and simmered for 20-25 minutes before serving topped with parsley.
Carnival Macaroni
This recipe is for Carnival Macaroni, which serves 4 people. It includes tri-colored macaroni pasta boiled with oil, butter sautéed with blood sausage and pork belly, and a béchamel sauce made with flour, butter, and milk. The pasta is layered in a baking dish with the meat mixture and béchamel sauce, topped with grated Emmental cheese. Before baking, pieces of heated iberian ham are placed standing among the macaroni. The dish is then baked until golden brown.
Fabes Con Almejas
This recipe is for fabes con almejas, which are beans from Asturias cooked with clams. It involves soaking the beans overnight, then cooking them for 4 hours with vegetables and bay leaves. Separately, garlic is sautéed in olive oil with wine and flour to make a sauce. Clams are washed, added to the sauce, and cooked briefly until they open. Finally, the clams and sauce are added to the beans, simmered for 10 more minutes, and served hot.
Empanadillas
This document provides a recipe for making empanadillas, a stuffed pastry. It includes instructions for making the spinach, bacon and sausage filling and the wheat flour dough. The filling involves boiling spinach, frying bacon and sausage, and combining the ingredients. The dough is made by mixing flour, butter, olive oil, egg and water. The dough is kneaded for 30 minutes, allowed to rest for at least 30 minutes, then rolled out and circular pieces are used to create turnovers filled with the spinach mixture. The empanadillas are deep fried until golden brown and served hot.
Season Veggies with 3 Sauces
This document provides instructions for seasoning vegetables with three sauces. It lists ingredients for calçots, artichokes, and zucchini to be washed, cut, and coated in a batter of flour, water, egg yolk, and salt before being fried. The fried vegetables can be eaten plain or dipped in allioli, romesco sauce, or a soy vinaigrette made from olive oil, soy sauce, vinegar, salt, and parsley.
Noodles Casserole
This recipe is for a noodles casserole dish that serves 4 people. It calls for 400g of noodles, 300g of pork ribs cut into pieces, 5 tomatoes, 2 artichokes, 1 onion, 150g of peas, 1.5 liters of water, olive oil, and salt. The meat is fried until golden and then cooked with onion and tomato sauce. Artichokes and peas are then added along with water and the noodles. A dressing of garlic, hazelnuts, saffron, parsley, and salt is also prepared. The dressing is added to the casserole before finishing cooking and letting it sit covered for 5 minutes.
Aromatic Purée Lentils
This document provides a recipe for aromatic lentil purée with eggplant sticks. It includes instructions to cook lentils with garlic, bay leaf, ham, salt and water for one hour. Onions and garlic are cooked in olive oil with spices and added to the lentils. The lentils are then blended into a purée. Separately, eggplant is cut into sticks and soaked in salt water, then coated in beer and flour before frying. The purée is served with fried eggplant sticks for dipping.
Spinachs Catalan Cream
This document provides a recipe for Catalan spinach cream. It consists of sautéing spinach and leeks in olive oil, then simmering them with water and potatoes for 20-30 minutes. The cooked spinach mixture is then blended into a cream using a food processor and some of the cooking liquid. The finished cream is topped with grated hard boiled quail eggs, toasted pine nuts, and raisins for serving.
Pasta Nest
This recipe is for a pasta nest with quail eggs. It involves making a sofrito by cooking ham, onion, garlic and tomatoes until caramelized. Pasta is boiled and formed into a nest, with the sofrito placed in the center. Slices of duck foie gras and boiled quail eggs are arranged on top. The dish is seasoned with salt, parsley and olive oil from the sofrito.
Changurro
1) Boil two types of crabs for 15 minutes then remove meat and set aside.
2) Sauté onion, leek, and garlic then add crab meat and flour. Add wine and let reduce.
3) Add seafood cream or tomatoes then season with salt and pepper.
4) Serve mixture hot or cold in crab shells or glasses topped with grated egg and parsley.
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