Free recipes

Ingredients:

2 cups cooked rice
2 cups pineapple, in pieces
2 cups Chinese roots
1/2 cup toasted almonds
4 radishes, sliced
2 onions chopped

Dressing:
5 tbsp sunflower oil
1 1/2 tbsp fruit vinegar
1/2 tsp grated ginger
Juice of 1/2 lemon
Salt and pepper

Preparing:

Mix rice with pineapple, Chinese roots, radishes, onions and almonds.
Combine all dressing ingredients and pour over rice salad.
Cover and refrigerate for 30 minutes.

Ingredients:

2 cups water
1/2 cup chopped parsley
1 can evaporated milk
4 potatoes, peeled and cut into cubes
3 garlic cloves, crushed
1/3 butter stick
Salt and pepper

Preparing:

Fry potatoes in butter and season with salt and pepper.
Add the parsley and garlic.
Add the water, lower the heat and cook for 20 minutes.
Add evaporated milk, mix well, remove from heat and serve.

Ingredients:

1 1/2 l chicken broth
1 chicken, in pieces
1 cup milk
1 cup cooked peas
1/2 cup cream
2 boiled eggs (separate yolks and egg whites)
1/2 bar butter
Salt and pepper

Preparing:

Liquefy yolks with milk, cream and 1/2 l chicken broth.

Season the chicken with salt and pepper.

Fry chicken in the butter and add the remaining broth, peas and chopped egg whites.
Season with salt and pepper and cook until it boils.

Pour the liquefied mixture and cook for 20 more minutes over medium heat and serve.

Ingredients:

6 avocados
1 chopped onion
1 chopped chili
6 tbsp tomato sauce
6 tbsp lemon juice
3 tbsp chopped cilantro
Salt and pepper

Preparing:

Cut avocados in half, retire off the bone and bathe with the lemon juice.
Mix well all the ingredients.
Fill avocados with the filling and serve.

Ingredients:

1 kg hemstich, chopped
250 g ham, cut into strips
3 cooked eggs, cut in gores
1 chopped onion
Salt and pepper

Preparing:

Cook the hemstitches in boiling water, drain and reserve.
Fry onions, ham and hemstitch in vegetable oil at low heat for 5 minutes.
Season with salt and pepper and serve with eggs.

Ingredients:

2 cans heart palm
1 garlic clove, minced
6 tbsp lemon juice
2 tbsp chopped fennel
3 tsp olive oil
1/2 tsp sugar

Preparing:

Cut heart palms in half.
Remove the core and chop.
Add remaining ingredients and mix well.
Fill with heart palm filling and serve.