Giulianas Restaurant & Food Recipes

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This salad is perfect for summer or any hot day. It is based on a spectacular blend of pasta and vegetables, among which are green peppers, onions and tomatoes. The dressing is a combination of mayonnaise, cream cheese and Italian parmensano. To enjoy this dish now!

Ingredients:

2 cups pasta
1 ½ cup imitation crab meat (chopped)
½ cup diced green pepper
½ cup cherry tomatoes cut into quarters
¼ cup chopped chives
shredded cheddar cheese (optional)
½ cup mayonnaise
¼ cup Italian dressing
¼ cup grated Parmesan cheese

Preparation:

In a large saucepan cook pasta according to package directions. Drain and rinse with cold water. Place pasta in large bowl. Add crab, onions, tomatoes and green peppers. If you want to add grated cheddar cheese.

To make the dressing combine mayonnaise, Italian dressing and Parmesan cheese. Mix until well blended and smooth. Pour over salad and toss gently to coat. Refrigerate for 2-4 hours before serving.

Heart Brownies

Ingredients:
• 100g unsalted butter
• 190g of chocolate to melt
• 2 eggs
• 3 / 4 cup sugar
• 1 3 / 4 tablespoons single coffee powder
• 3 / 4 cup all-purpose flour baking powder
• 90g chopped walnuts
• 1 heaping teaspoon baking powder
• 1 tablespoon Vanilla Essence Gourmet
• Flower Sugar for dusting

Preparation:
• Preheat the oven. Butter a square pan 22 x 22 cm by 5 cm high and sprinkle with flour.

• Melt chocolate with butter in double boiler, stirring, without letting it boil. When melted, remove from heat.

• Separately, beat eggs with sugar until the mixture is white (5 minutes). Then, add beat coffee, flour, nuts, baking powder and vanilla essence Gourmet until well blended.

• When the melted chocolate is still warm, stir with a spoon to the other mixture and add it slowly and gently stir until well blended.

• Pour the mixture into the mold and bake in the preheated oven for 15-20 minutes at 160 ° C. You should not let the center of the brownies dry.

• Once the brownies are cool, cut with a heart-shaped mold. Sprinkle with powdered sugar and garnish the dish with a strawberry dipped in chocolate and melted chocolate or Chocolate Sauce Gourmet.

Dipped Strawberries
in Chocolate

Ingredients:
• 16 medium strawberries
• Coverage of white chocolate
• Coverage of semi-sweet chocolate
• Grated Coconut Gourmet
• Almonds chopped

Preparation:
• Wash strawberries and dry thoroughly, without removing the leaves.

• Place both chocolates separately in a double boiler to melt. Heat until chocolate is almost completely melted, stirring occasionally. Remove from heat and stir until the chocolate finishes melting.

• Dip each strawberry halfway in chocolate, black and then put on a tray with parchment paper.

• Before the chocolate to dry the strawberries, dip a fork into the melted white chocolate and strawberry shake on forming black streaks on the chocolate. These lines can also be done with the help of a small sleeve. Furthermore, before the chocolate dries, you can sprinkle some strawberries with Grated Coconut Gourmet and others with chopped almonds.

• Leave the dried strawberries on waxed paper until chocolate is hard and removed. If not serving immediately, you can keep in the refrigerator for up to 6 hours before serving.

Chocolate souffle

Ingredients:
• 50g of dark chocolate to melt into pieces (we recommend using good quality)
• 250ml milk
• 60g unsalted butter
• 3 tablespoons flour
• Butter Butter molds
• Flower Sugar for dusting molds
• 4 eggs, whites and yolks separated
• 2 1 / 2 tablespoons powdered sugar
• 1 tablespoon Gourmet Dark Chocolate, sifted
• sifted powdered sugar for dusting the soufflés

Preparation:
• Preheat oven to 180 ° C. In a bowl, put the chocolate into pieces. Separately in a small saucepan by pouring boiling milk over the chocolate. Stir until chocolate melts and merges with the milk. In a small saucepan, melt butter and add flour. Cook over low heat for 1 minute. Gradually add to butter mixture with milk chocolate, stirring constantly. Bring to a boil, remove and let cool.

• 6-well greased soufflé, refrigerate until the butter is firm and then sprinkle with powdered sugar, completely covering the molds.

• When the chocolate mixture is cool, add the yolks. Separately, beat egg whites with electric mixer until firm. Add powdered sugar and continue beating for 30 seconds. Bitter Chocolate Gourmet incorporate and mix. Then add 1 / 3 of the mixture of whites into egg yolk mixture and stir quickly manually. Then add 2 / 3 missing from the whites to the yolks and mix well.

• Fill the molds with the mixture, smoothing with a spatula and sprinkle with sifted powdered sugar. Pass the knife around the edges, remove the mixture to raise it easily. Take the molds to the oven and cook for about 15 minutes. until the mixture has risen and is coated in a thin crust. Fingertip control to know that the center is firm. Sprinkle with sifted powdered sugar and serve immediately.

Ingredients:

2 tablespoons (30 ml.) Of extra virgin olive oil

200 ml. skimmed milk

2 teaspoons (8.4 mg.) Sugar

2 cups and 1 / 3 of cake flour (330gr)

1 bag (7 gr.) Yeast baking powder

½ teaspoon (3 grams.) Salt

Preparation:

Mix the ingredients to make pizza dough: 2 tablespoons (30 ml.) Of extra virgin olive oil, 200 ml. skim milk, 2 teaspoons (8.4 mg.) sugar, 2 – 1 / 3 cup flour, 1 package (7 gr.) baking powder and ½ teaspoon (3 grams.) salt.

Heat milk in microwave at 43 ° C. If you have a digital thermometer on hand can be very helpful. Milk usually takes about 45 seconds to take the correct temperature. Preheat oven to 100 º C to give the dough a warm place to rise. Once the oven reaches 100 º C, turn it off and keep the door closed to cool slowly.

Put the 330 gr. flour, baking powder, and salt in a bowl with a hand to knead and knead on low speed.

Mix olive oil, sugar and milk together and pour slowly into the flour mixture while the arm continues to rotate at low speed. Then increase speed to medium and let the arm do its magic.

After 5 minutes of mixing, the surface of the dough should be smooth texture and feel slightly sticky but not sticky. By seizing the dough pieces should not stay in the hand.

Remove dough from bowl and make a ball with it. Work on a flat surface with some flour so the dough does not stick.

Pour into a large pan a very thin layer of olive oil. Place the ball of dough into the pan and place in the oven (off) by covering it with a damp cloth for 30 minutes. It is important that the dough does not stick to the sides of the pan because it will slow the fermentation of the dough. If there is a wrinkle in the ball of dough, we turn it upside down in the pan.

Pica chopped two cloves of garlic and place in a saucepan one tablespoon (15 ml.) Of extra virgin olive oil. The pan is heated over low heat until garlic is golden but not burned (about two minutes.) Then add a can of 500 grams of crushed tomato. Cook over medium heat until slightly thickened – about 20 minutes.

Take two round cake pans and pour 3 tablespoons (45 ml.) Of extra virgin olive oil in each of them. It seems a lot of oil, but oil does not know pizza when done. This gives a crunchy texture to the dough.

Then remove the dough from the oven, divide it in half and make two balls. Flatten each ball into a round mold (22 cm. In diameter). Stretch the dough using your knuckles until they mold to the desired shape. Covering the pan with plastic wrap and keep in a warm place (such as the oven is cooling) for 20 minutes to grow.

Grate some mozzarella while the dough rises. The pepperoni is greasy and the grease becomes fluid and flows when heated. So, let’s remove the fat before it is baked, because if not the top of your pizza will be a giant pool of orange oil. Spread the slices of pepperoni on a plate lined with paper towels and covers the pepperoni with another paper towel. Heat it in microwave 30 seconds. Can also be done in a pan, but can take several minutes. Cut green peppers into thin slices to add as the second ingredient on the pizza.

Once the dough has risen slightly and is completely made the mold, it is time to “decorate” the pizzas. Increase oven temperature to 204 º C and “decorate” the pizza while preheating the oven.

Many tomato sauce makes the pizza to soak and the “toppings” to slip when you eat. So, use a moderate amount of sauce – just enough to cover it. This means you’ll have plenty of leftover sauce. Apply the sauce in a circle extending from the center out, leaving about 1 cm. uncovered around the circumference.

Then “decorate” the pizza with a cup of mozzarella cheese scratch (a MIX of mozzarella and cheddar also works well) adding the toppings of my choice (pepperoni and peppers). If you use toppings that are very greasy (like the sausage / Italian sausage) or watery (like mushrooms) it is necessary first to remove all of cooking oil or water so that the liquid does not soak into the pizza. All we eat raw toppings can usually be cooked first.

Cook pizzas in the oven to 205 º C in a rack in the center for 20 minutes and remove when the cheese is completely melted and edges begin to brown.

The beef steak is a piace of meat that is cut from a cow. It is the most popular type of steaks besides chicken meat and fish. The meat of beef can be grilling, roasting, grilling or pan-frying. Those meats take little time to cook. Are prepared with rice, potatoes, noodles, bread or pasta on a plate. These meats can be prepared with carrot, bean stringbean, green, lettuce, pepper, onion or broccoli. You can prepare some vegetable kinds to a plate until you like. Popular classes of beef tenderloin are tenderoin, sirloin and T-bone.

1. The fillet steak is the king of steaks and also as the softest of all steaks. It has a smooth texture, is oval in shape and is usually about the size of a baseball ball. A butcher cuts the meat of the tenderloin muscle under the back cover. 3 ounces of this kind of meat contain about 250 calories, 17.2g fat 21.4gy protein. The meat can be grilled or broiled on the grill or in pan-roasted to medium rare in temperature from 60 degrees to 75 degrees celcious celcious. This beef tenderloin is always available in supermarkets throughout the year in major cities.

2. A butcher usually cut sirloin steak with a piece of bone attached because it can add flavor to the steak. Depending on the area of ??bone, sirloin steak may be with pieces of bone changes such as pin bone, flat bone, hip bone, bone or bone wedge round. Not only with the bone, you can find the boneless sirloin steak. Named after the end steak and rump steak. Depending on the area of ??the butcher cut tenderloin, sirloin steak may be higher or bottom sirloin. For the normal grip, the fillet steak is from 2 to 4 inches in diameter and 0.8 to 1.2 inches thick. A sirloin steak 3 ounces contains about 220 calories, 27% protein and 15% from fat. The steak can be grilled or sautéed grilled or roasted in the medium rare. This kind of steak was generally most durable of the barbecue in a restaurant and home cooking. In a home kitchen, this kind of steak is usually prepared for a family because it is cheap and the high courts of steak.

3. The T-bone steak is named according to the T-shaped bone with a butcher’s cuts. The butcher usually cut the area between the flesh and the back of the lid. The specification of this steak is that the area of ??meat in it must be at least half an inch across. 3 ounces T-bone steak contains about 260 calories, around 23% fat and protein, iron, zinc and B vitamins Those are the steak to be highly nutritious meat. The meat can be prepared for the grilling or roasting. You only need short time to complete this process because the meat is sweet and has little collagen tissue. And the meat is good conductor of heat. The price of this steak is more expensive than sirloin steak.

You can make a plan to buy the ingredients at a supermarket in the city to prepare the fillets of beef to her family for lunch or dinner.

A carrot soup creamless That is silky smooth. Low in calories and high in Vitamin C this soup is great for you and your waistline!
Cooking time: 25 minutes

Quick and Easy
Ingredients

* 2 pounds carrots, peeled, cut Into 1-inch pieces
* 2 tsp seasoned rice wine vinegar, Divided
* 3 tsp toasted sesame seeds, Divided
* 2 garlic cloves
* 2 tsp finely grated ginger
* 1 tsp sesame oil

Directions

1. Ribbon one carrot with a vegetable peeler and transfer it to a bowl with 1 tsp rice wine vinegar and 1 tsp sesame seeds. Set-aside for garnishing the soup.
2. Place the carrots in a saucepan Remaining Covered with water. Bring to a boil Then simmer for 20 minutes or Until very tender.
3. Using a slotted spoon transfer the carrots to a food processor. Add the garlic cloves, 3 cups of the cooking water, and ginger. Until smooth puree. Add in the Remaining 1 tsp rice wine vinegar and the sesame oil.
4. Ladle soup bowls and garnish with Into the carrot ribbons and Remaining sesame seeds.
5. For freezing: Make a double batch and put in an airtight container for up to 3 months. Just thaw and heat! Simple!

Ingredients for the recipe

* 400 grs. arboriorisotto-clam rice
* 2 pounds of clams, such as clams, scrubbed
* 125 ml dry white wine
* 50 ml olive oil
* 1 quart of fish stock
* 600 ml of boiling guide
* 3 cloves garlic, minced
* ½ teaspoon crushed dried chilli
* 3 ripe plum tomatoes, peeled and sliced
2 tablespoons chopped chervil or parsley
* Salt and pepper
* 1 large onion, chopped
* 3 tablespoons lemon juice

How to prepare the recipe
The first thing to do is to heat to medium-high heat 1 to 2 tablespoons oil in a heavy-based saucepan.
We must add the onion and saute, stirring, for 1 minute. Add clams and wine and cover pan.
Boil, shaking the pan frequently, 2 or 3 minutes, until clams begin to open. Remove the pan from the heat and discard clams that have not been opened.
Once they are cool enough to handle, remove them from the shells. Rinse the clams in the cooking liquid, cover and set aside.
You have to strain the cooking liquid through a sieve lined with paper towels and reserve.
Heat remaining oil over medium heat in a heavy-based saucepan and fry the garlic and pepper 1 minute.
Reduce heat, add rice and stir to soak the oil. Sauté, stirring constantly, 2 to 3 minutes or until transparent.
Add the stock little by little, stirring after each addition until you soak rice.
Increase heat to medium for the bubbling liquid. Cook rice for 20 minutes or until broth is absorbed and rice is creamy.
Stir in the tomatoes, clams and cooking liquid, juice and chervil.
Heat over low heat, season the risotto to taste, place on warm plates and serve.

Shorb Dal is a delicious and nutritious soup of Indian dals or lentils. Shorb Dal is light and protein rich soup. I crave this soup on a cold winter day. It Acts as a true comforter.

Recipe of dal Shorb / how to make dal Shorb

1 / 4 cup chana dal (Bengal gram) – boiled

1 / 4 cup dhuli moong dal (split, skinless green gram) – boiled

1 tbsp ghee (clarified butter)

1 / 2 tsp cumin seeds

Salt to taste

1 / 4 tsp pepper powder

2 cloves garlic, crushed

Juice of 1 lemon

Chopped coriander leaves-for garnishing

1. Grind together boiled chana dal and moong dal to a coarse paste Adding little water.

2. Add 3 cups of water to the ground dals and mix.

3. Heat ghee in a pan and add cumin seeds. When They change color, add crushed garlic and fry till it turns light brown.

4. Add the dal paste, salt and pepper powder. Mix well.

5. Add coriander leaves and cook on low heat for 5 minutes. Turn off the heat, mix in lemon juice and serve hot dal Shorb.

Latin cuisine is an essential part of our Hispanic heritage and is strongly linked to our traditions and emotions, so in every family gathering or social origin, nostalgia and pride of the time we bring in each country is served at the table.

This year we chose to celebrate our gastronomic heritage. Typical meals Latinas from Mexico to the land of fire, are simple, flavorful dishes with common ingredients rice, beans, cassava, maize, bananas, vegetables, meat, poultry or fish in our seas and rivers, garlic, onions, peppers and tomatoes, inseparable friends of our season.

In the table each country gives a unique touch that mixture of pre-Hispanic ingredients and preparations, Spanish, Creole and African cuisine shaped America who proudly share in the U.S. where we are privileged to enjoy them easily thanks to the diversity that live. We walk some countries.

Puerto Rico

The history and development of the food of Puerto Rico began with the Taino, the Indians that Christopher Columbus described. Some foods of the Taíno used today include cassava, peppers, and corn. The Spanish brought olives, garlic, cod and cilantro and black slaves greatly influenced the cuisine of Puerto Rico with coconut crops.

A typical dish is rice, stewed beans, plantains and onions or steak sauce. For Puerto Rican or a Christmas party is obliged rice and beans, the roast pig (or baked ham, potato salad or macaroni salad and cassava pastelones mass and a black pudding or snack. Also yams and bananas boiled with pork cracklings, mofongo and nutsedge as Christmas and the piña colada all year round (a drink that was born in San Juan de Puerto Rico). The pigeon pea stew or shrimp with a few croutons on the side for days rain … … the cod stew Guanimar, arepas regular coconut or fried fish or shrimp stuffed with savory meat, cod stewed or cooked ground beef, the chicken or pork rinds … there is also the cuajito, tripe, the stew, the gandinga.

The sauce that is used at every meal the oregano, cilantro, onions, peppers, sweet peppers and garlic all this ground in a blender or food processor with a little oil and add color to rice, stewed beans etc.

Other rices that are like bacon or sausage, or http://translate.google.com/ # habichuelitas or shrimp … Friday and lacking in any house fried fish (or stewed or baked) with rice beans, plantains and tubers.

Cuba

The quintessential Cuban cuisine is a blend of Spanish customs, indigenous, African and the subsequent influence of Asian immigration and Yucatan. The Spanish introduced sesame, cumin, peanuts, okra, rice, potatoes, corn, squash, sugar cane and brought the cumin from Egypt. Today cumin is used in fish, meat, stews, soups and rice. Fruits and vegetables fried in butter or oil are very popular and are a legacy of the African continent.

National dish, chili creole, so called because guajiras families, peasants, were the most cooked this soup. The combinations of rice with different ingredients, the roast pork and fried plantains or chatinos (crushed plantain chips and fried), fried minced pork and beef are good Cubans.

Recipe: “Criollo”

Soak the dried beef ½ pound (meat) in water overnight and wash it with clean water before use. In a large pot place all meat (1 lb. pork cut and ½ chicken) and cook for about an hour or more until they are soft or soft. Then add the onion, pepper, tomato, bay leaves, and lemon. Cut, peel and chop into pieces the whole cassava, potato, banana ripening fruit, yams, corn and add them, put the pumpkin when other vegetables are almost done because it requires less time. Once everything is cooked may bruise some of these vegetables to thicken the broth to taste. Two hours cooking time. Serve with Cuban bread.

Dominican Republic

Rice, cooked meat and beans (beans) and banana, fried green or ripe. Dominican cuisine is a cuisine creole “which becomes the banana tostones, or mofongo mangú. These rich plantains mashed banana slices and fried. Mangú, delicious mashed ripe plantains or boiled, usually accompanied by sausage, cheese or eggs that are prepared especially for dinner. When cooking bananas in syrup is called for pan past.

Mofongo, half fried bananas are crushed in the pestle into a paste to which I add garlic and pork rinds. How about the Stew, a soup with rice, chicken and pigeon peas. It is eaten with avocado and croutons. Also, pica pollo, pieces of breaded fried chicken, accompanied by fries or tostones.

Costa Rica

Virginia Constantine parish at Our Lady of the Lady of Perpetual Help, Linderhurst, says: We have the cake made with cornmeal, bread, tortillas, soup mates tripe, meatballs, pot of meat, potato hash , chayote, arracache, green banana, stews, mashed beans etc., we have the famous rice with chicken, bastard, gardener and the simple white rice or with achiote. The cock of ground beans, pork rinds, sausage. In December the whole family has been making traditional tamales for Christmas made with corn, chicken, pork, rice and vegetables.

Dish, the “Married”, consisting of meat or chicken in sauce, with rice, beans, plantains, salad and mashed potatoes. Sometimes accompanied with an egg or avocado. At holiday times, especially during Holy Week, the Costa Rican families make a composite bean tamales, tamales of mashed potatoes, roasted hearts of palm, porridge and soup for cod.

Typical breakfast, black beans and rice known as rice and beans, usually served with eggs, corn tortillas and sour cream, or custard. You think of these dishes are some of your country? If we have more in common than what separates us.

Albanian this dish is ideal for cooking on a barbecue. It is very easy to prepare and only takes 25 minutes.

To prepare the Shish Kebab for four people will need the following ingredients:
- 3 / 4 kg of meat from leg of lamb tacos.
- 1 onion.
- 1 bay leaf.
- Olive oil.
- 1 teaspoon thyme.
- 1 teaspoon pepper.
- Sal

In a bowl mix the oil with the bay leaves, thyme, pepper and onion cut into chunks. We let the mixture marinate for two hours with the meat.

Thread the pieces of meat on the skewer in the following manner: a piece of meat, a piece of onion, a piece of meat, a piece of meat ….

We put on the grill and let cook for 8 minutes, turning occasionally.