PAELLA RECEPI
1 LB CHICKEN
1 LB SHRIMP
1 LB SCALLOPS
2 LB MUSSELS
2 LB MAINE LOBSTER
1 SMALL CAN OF BLACK OLIVES AND GREEN OLIVES (ONE CAN OF EACH)
2 1 LB PACKAGES OF YELLOW RICE-SPANISH FLAVOR (VIRGO)
HALF CUP OF OLIVE OIL
1/4 CUP OF MINCED GARLIC
1 SMALL CAN OF PIMENTO
1/4 CUP OF CHOPPED PARSLEY
1 CUP OF WHITE WINE
* MARINATE CHICKEN DRUMETTES FOR 1 HR IN SAZON COMPLETA AND WINE (WHITE)
COOKING DIRECTIONS
IN LARGE FRYING PAN,PUT 1/2 COP OF OLIVE OIL WHITE MINCED GARLIC,
SALT,PEPPER. WHEN HOT,ADD THE CHICKEN. COOK UNTIL BROWN AND SET ASIDE.
NEXT, IN THE SAME FRYING PAN WITH THE LEFT OVER LIQUID, COOK THE SHRIMP, SCALLOPS,
LOBSTER AND MUSSELS (WITH PARSLEY) SET EACH ONE ASIDE WHEN COOKING IS COMPLETE
CONTINUE TO ADD WINE AND OLIVE OIL IF NEEDED DURING COOKING PROCESS
LASTLY, COOK YELLOW RICE PER DIRECTIONS ON PACKAGE
TO SERVE MAKE A BEAD OF RICE ON A LARGE PLATER ADD SEAFOOD CHICKEN,OLIVES PIMENTOS
THEN ADD A SECOND BED OF RICE AND MORE SEAFOOD.
Desserts
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BRIGADEIRO
1 can condensed milk
1 tablespoon butter
3 tablespoons cocoa powder
Mix the condensed milk, butter and cocoa in a pan. Cook in medium
heat, mixing vigorously, until the mixture thickens. Let the
mixture cool and form small balls (grease your hands with butter
in order to form the balls). Roll the balls on granulated chocolate.
QUINDINS
3/4 cup sugar
1 cup grated coconut
1 tablespoon butter
5 egg yolks
1 egg white, beaten into stiff peaks
Preheat the oven to 350 oF. In a large bowl, mix the sugar, coconut
and butter. Add the egg yolks, one at a time, mixing well. Add
the egg white. Grease 12 muffin pans and distribute the mixture
among then. Add boiling water to a large baking dish to form
a "bain marie". Place the muffin tin in the dish and
bake until the top is golden brown (30-40 minutes).
AMBROSIA
4 cups milk
2 cups sugar
9 large egg yolks
1 tablespoon fresh lemon juice
4 whole cloves
Place the milk in a large saucepan and bring to a boil over medium-high
heat. After removing it from the heat, add the sugar and one
egg yolk at a time, whisking well. Add the cloves and lemon juice.
Cook over medium heat for one hour, until the mixture becomes
grainy and golden. Chill.
OLHO DE SOGRA (MOTHER IN LAW'S EYES)
1 cup water
1 1/4 cups sugar
1 cup grated coconut
2 large egg yolks
1/2 teaspoon vanilla extract
1 pound pitted prunes
whole cloves for garnish
Place 1 cup of sugar, the water and coconut in a saucepan and
cool over low heat until the mixture thickens (~ 15 minutes).
Let the mixture cool. Whip the egg yolks till lemon-colored and
ribonned and add them to the coconut mixture. Add the vanilla
and return the mixture to low heat. Cook, stirreing, for about
5 minutes. Let the mixture cool again. Spread the prunes open
lengthwise. Stuff the prunes with the mixture. Dot a clove in
the middle of the mixture. Roll the prunes in the remaining sugar
and place them in individual paper confectinary cups.
AVOCADO ICE CREAM
3 medium ripe avocados (peeled and pitted)
2 tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup sugar
2 egg whites
Place the avocados, milk and vanilla extract in a blender. Liquefy.
Beat the egg whites into stiff peaks, adding the sugar a little
at a time. Fold the egg mixture into the avocado mixture in ice
cube trays. When the mixture begins to freeze, remove and beat
until smooth. Return it to the freezer. Serves four.
BOLO DE LARANJA (ORANGE CAKE)
3 cups flour
2 cups sugar
4 tb. spoons of butter
4 eggs
2 teaspoon of baking powder
1 cup orange juice
Combine the yolks and orange juice. Add sugar and butter, beat
until creamy. Add flour and baking powder. At the end, add the
egg whites and bake. That is it!