CACHORRO QUENTE DE CALABRESA
1 pão para cachorro quente
1 linguiça tipo calabresa
1 xícara (chá) de molho de tomate
queijo ralado a gosto
½ cebola
½ pimentão verde sem pele e sem sementes
1 tomate sem pele e sem sementes
Preparo:
Pique o tomate, o pimentão e a cebola em cubinhos e tempere- os. Leve a geladeira cobertos com papel filme. Ponha a linguiça em uma panela e cubra com o molho. Cozinhe em fogo por 30 minutos. Aqueça o pão em forno médio preaquecido por 5 minutos. Corte-o ao meio e ponha a linguiça com um pouco do molho. Junte o vinagrete e polvilhe com o queijo ralado. Sirva em seguida.
SANDUÍCHE ABERTO
Ingredientes:
2 bisnagas pequenas
8 fatias de presunto
margarina
200 gramas de azeitonas picadinhas
4 ovos cozidos
1 vidro pequeno de picles
salsa picadinha
1 talo de aipo finamente picado
4 tomates
sal
pimenta do reino à gosto
1 muzzarela cortada em 8 fatias, no sentido do comprimento
Modo de Preparar:
Corte as bisnagas ao meio, no sentido do comprimento, retire cuidadosamente 2/3 do miolo, cuidando para não dilacerar a casca.
Passe margarina no interior das metades de pão e recheio cada uma com porções iguais de presunto cortado em tiras médias,
tomates picados(sem pele nem sementes), pedacinhos de picles,
azeitonas picadas,aipo,rodelas de ovos, tudo polvilhado com salsa picadinha, sal e pimenta do reino. Cubra cada uma com 2 fatias de muzzarela e leve ao forno até que o queijo derreta.
SANDUÍCHE ABERTO COM CARNE
Ingredientes:
4 fatias de pão de forma
manteiga ou margarina
4 bifes com tamanho e formato um pouco maior ao do pão
1 tablete de caldo de carne
3/4 xícara(chá) de água
2 colheres(chá) de farinha de trigo
galhinhos de agrião para enfeitar
Modo de Preparar:
Torre as fatias de pão e espalhe a manteiga ou margarina sobre um dos lados, mantenha aquecido. Bata os bifes, numa frigideira esquete 3 colheres(sopa) de manteiga ou margarina e frite os bifes até que estejam no ponto desejado. Coloque um bife sobre cada fatia de pão. Diminua o fogo, adicione o tablete de carne a frigideira em que fritou os bifes, e deixe que derreta, enquanto isso, misture a farinha de trigo e a água e também junte a frigideira. Deixe cozinhar até engrossar, mexendo sempre e despeje sobre os bifes. Enfeite com o agrião e sirva imediatamente.
TORTA DE FRANGO DE LIQUIDIFICADOR
Ingredientes:
Massa:
3 xícaras (chá) de leite
1 xícara de óleo de soja
1 xícara (chá) amido de milho
2 colheres (sopa) de fermento em pó
Recheio:
1 kg de peito de frango cozido e desfiado
1 cebola picada
1 lata de milho verde
1 tomate picado sem semente
1 pitada de pimmenta do reino
1 pitada de sal
azeitona verde picada à gosto
Modo de preparo:
Massa: Bata muito bem todos os ingredientes e reserve.
Recheio: Em uma tigela, misture todos e reserve.
Montagem: Em uma forma untada e enfarinhda despeje metade da massa. Espalhe todo o recheio por cima cubra com o restante
da massa leve ao forno preaquecido a 180º C por 25 minutos ou até dourar.
ESFIHAS
Ingredientes:
2 1/2 xícaras(chá)de maizena
2 1/2 xícaras (chá) de farinha de trigo
50 gramas de fermento para pão
1 xícara(chá) de água morna
1 colher de (sopa) de açúcar
1 colher (sopa) de sal
1 xícara(chá) de óleo
Recheio:
500 gramas de carne moída sal
alho
vinagre
2 colheres(sopa) de óleo
1 cebola picadinha
2 tomates sem pele picados
Modo de preparar:
Numa tigela, peneire a maizena com a farinha de trigo e reserve, retire 1/2 xícara dessa mistura e junte o fermento com a água morna, amasse e deixe levedar durante 10 minutos. Depois de levedado, junte o aúcar e o sal a mistura de farinha reservada. Amasse com o óleo o sove durante 10 minutos cubra com um pano e deixe crescer até dobra o volume depois de crescida, abra a massa na espessura de 0,5 cm. Corte quadrados da massa, recheio e feche como uma trouxinha. Arrume-as em assadeira untada e asse em forno médio.
Recheio: Aqueca o óleo, junte o alho e a cebola, frite um pouco e junte os tomates, acrescente então a carne e refogue bem. Acrescente o sal e o vinagre, deixe fritar mais um pouco, espere que esfrie antes de rechear as esfihas.
PÃO ENROLADO
Ingredientes:
1/2 kg de farinha de trigo
1 xícara(chá) de leite morno
50 gramas de fermento para pão fresco
1 /2 xícara (chá) de óleo
2 colheres (chá) de açúcar
1 colher (chá) de sal
fatias de tomates
200gramas de presunto em fatias (ou linguica)
400 gramas de queijo (muzzarela) picado oregano à gosto
Modo de preparar:
Dissolva o fermento no leite morno. Vá juntando os demais ingredientes ate formar uma massa lisa. Abra a massa numa superfície enfarinhada, dando-lhe a forma de um retângulo.
Coloque por cima as fatias de presunto, as rodelas de tomates
teperadas com oregano e sal, a muzzarela. Isso feito, enrole como rocambole e leve a assar em forno quente.
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