Meatloaf (from International Center)

Hi people!!

This is a recipe from a cooking class I attended at the UCSD's International Center in 2012! I have been cooking this recipe since there and now I am posting it to share with you!

Ingredients:
1 envelope Lipton onion soup mix (sopa de cebola em pó)
2lb groud beef
1 cup bread crumbs
2 eggs, beaten
3/4 cup water (I have never used, but in case you feel you need)
1/3 cup ketchup
2 Tbs worcestershir sauce (molho inglês)
1 cup chopped vegetable (onion, celery (salsão), etc)
3/4 cup shredded (ralado) cheddar

How to prepare:
1. Preheat oven 350 F (180 C)
2. Saute chopped veggies with oil, set aside, let it cool.
3. Stir the ground beef, bread crumbs, soup mix, sauteed veggie and cheddar cheese in a large bowl until well combined.
4. Mix eggs, ketchup, worcestershir sauce into the meat until evenly combined.
5. Shape into loaf in 9x13'' baking pan.
6. Bake about 45 minutes or until juices are clear.
7. Let stand 10 minutes.

Serve with tomate sauce and garlic and mashed potato.

Great memories from the beginning of my stay here in U.S. at IC!!

Bom apetite!
Lu

Deviled Eggs

Hello folks!
Today I am posting the Deviled Eggs recipe I have done for this year's Easter celebration.  

Ingredients
12 large eggs 
4 tablespoons mayonnaise 
2 teaspoons Dijon mustard 
1/4 teaspoon salt
pinch of pepper 

Preparation
1. Place eggs in a saucepan large enough to hold them all in one layer. Cover with water. Bring to boil, then lower heat to a simmer and cook for 9 minutes. Fill a large bowl halfway with ice and water. When eggs have cooked, transfer them with a slotted spoon to ice bath. Let cool completely.
2. Peel eggs; cut each in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork until smooth. Add mayonnaise, mustard, salt and pepper and mix until blended.
3. Transfer yolk mixture to a piping bag fitted with a plain or star tip, or to a ziplock bag. If using ziplock bag, seal bag and snip off one corner. Pipe yolk mixture into empty egg whites.

Reference:
http://www.myrecipes.com/recipe/deviled-eggs
http://www.myrecipes.com/holidays-and-occasions/easter-recipes/stuffed-egg-recipes#deviled-eggs

If you go to the last link there are two nice videos: 
- learn how to make perfect hard-cooked eggs
- learn how to make deviled eggs.

Enjoy!!
Lu

Easy Grilled Chicken Teriyaki

Hello guys, 

here it is a simple and tasty chicken recipe from allRecipes blog.

Ingredients:
4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

Salt

Directions:
1. Place chicken seasoned with salt, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, 2. and shake to coat. Place in refrigerator for 24 hours, turning every so often.
3. Preheat grill for high heat.
4. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

Reference: 
http://allrecipes.com/recipe/easy-grilled-chicken-teriyaki/

Panqueca Americana

Hello!!

Para quem não conhece, a panqueca americana é um pouco diferente da panqueca que costumamos comer do Brasil. Aqui eles adoram comer panqueca no café da manhã com um xarope (maple syrup).

Achei essa receita ótima no site do tudogostoso, que funciona bem certinho.
http://www.tudogostoso.com.br/receita/99726-panquecas-americanas.html

Fico devendo a minha foto que esta é do site. Como o maple syrup não é comum no Brasil, pode ser servido com mel. Para acompanhar ovo e bacon! :DDDDD

Enjoy!

INGREDIENTES

• 1 xícara de farinha de trigo
• 2 colheres de sopa de açúcar
• 2 colheres de chá de fermento em pó
• 1 pitada de sal
• 1 ovo batido
• 1 xícara de leite
• 2 colheres de sopa de óleo vegetal

MODO DE PREPARO

1. Em um refratário misture a farinha, o açúcar, o fermento e o sal
2. Faça um buraco no meio e coloque o leite, o ovo e o óleo
3. Mexa até ficar uma massa homogênea
4. Aqueça uma frigideira e coloque bem pouco óleo
5. Faça cada panqueca com aproximadamente 1/4 de xícara de massa
6. Deixe dorar em ambos os lados e sirva quente

Pan-Cooked Celery With Tomatoes and Parsley

I wanted to prepare a dish with celery (aipo em português) and I found this recipe. It is a very nice side dish (acompanhamento) with rice or as a topping for pasta.

1 bunch celery, trimmed and cut into 1-inch pieces

1 tablespoon extra virgin olive oil

4 garlic cloves, minced

1 anchovy, rinsed and chopped (optional) 

1 14-ounce can chopped tomatoes in juice

3 tablespoons chopped flat-leaf parsley

Pinch of sugar

Salt and freshly ground pepper to taste

1. Place the celery in a steamer above 1 inch of boiling water. Cover and steam 5 minutes, until just tender when pierced with a knife. Remove from the heat and drain.

2. Heat the oil over medium heat in a large, heavy skillet and add the garlic. Stir until it smells fragrant, about 30 seconds, and add the anchovy if using, tomatoes, 2 tablespoons of the parsley, a pinch of sugar and salt and pepper. Stir together, then stir in the celery. Cook, stirring often, until the tomatoes have cooked down and the mixture is fragrant, about 10 minutes. Taste and adjust the seasonings. Stir in the remaining parsley just before serving.

Yield: Serves 4

http://www.nytimes.com/2013/01/23/health/pan-cooked-celery-with-tomatoes-and-parsley-recipes-for-health.html?_r=1&