Esfiha da Tia Sandra

Massa:
3 xic de leite morno
3 ovos
3 colheres acucar
1 colher de sal
2 pacotinhos (60 g) fermento de pao (biologico)
1 xic de oleo
Farinha de trigo ate dar o ponto

Numa bacia grande misturar o leite, acucar, sal, oleo, e fermento. Bater os ovos e acrescentar. Adicionar farinha aos poucos ate ficar massa de pao homogenea. Cobrir e descansar ate dobrar de volume. (Nos USA, por causa da altitude, levar ao forno 125 degrees por 30 minutos para a massa crescer)

Recheio:
600 g carne moida crua
4 tomate picados, sem pele e sem semente
2 cebolas picadas
2 dentes de alho picados
1 maco cheiro verde
3 limoes espremidos
sal e pimenta a gosto
hortela picada a gosto

Misturar tudo e cobrir ate a massa estiver pronta.

Montagem:
Abrir a massa com um rolo e cortar circulos do tamanho desejado para fazer as esfihas. Rechear as esfihas. Em uma forma untada colocar as esfihas com emendas para baixo, pincelar-las com gema batida, e levar ao forno 350 degrees ate dourar.

Lemon-Mint Red Potatoes

by "Recipes to Share - Slow Cooker"

Makes 4 servings

Prep time: 25 minutes

Cook time: 7.25 hours (LOW) or 4.5 hours (HIGH)

Ingredients:

2 lbs new red potatoes

3 tbs extra-virgin olive oil

3/4 tsp dried Greek seasoning or dried oregano

1/4 tsp garlic powder

1 tsp salt

1/4 tsp black pepper

1 tsp grated lemon peel

2 tbs lemon juice

2 tbs butter

4 tbs chopped fresh mint, divided

Directions:

1. Coat inside of 6-quart slow cooker with nonstick cooking spray. Add potatoes and oil, stirring gently to coat. Sprinkle with Greek seasoning, garlic powder, salt and pepper. Cover; cook on LOW 7 hours or on HIGH 4 hours.

2. Stir in lemon peel, lemon juice, butter and 2 tbs mint until butter is completely melted. Cover; cook 15 minutes to allow flavors to blend. Sprinkle with remaining mint.

Tip: It's easy to prepare this recipe ahead of time; simply follow instructions as listed and then turn off heat and let stand at room temperature for up to 2 hours. Reheat or serve at room temperature.

Tomato Topping for Bruschetta

Makes 4 servings

Prep time: 10 minutes

Cook time: 45 minutes to 1 hour

Ingredients:

3 medium tomatoes, peeled, cored, seeded and diced

1 stalk celery, chopped

1 shallot, chopped

2 pepperoncini peppers, chopped*

1 tsp tomato paste

1/2 tsp salt

1/4 tsp black pepper

1 tbs olive oil

4 large slices Italian of French bread

1 clove garlic

*Pepperoncini are pickled peppers sold in jars with brine. They are available in the condiment aisle of the supermarket.

Directions:

1. Drain any tomato juices. Combine tomatoes, celery, shallot, pepperoncini peppers, tomato paste, salt, black pepper and oil in slow cooker. Cover; cook on LOW 45 minutes to 1 hour.

2. Toast bread. Immediately rub with garlic. Spread tomato topping on bread. Serve immediately.

Honey-Mustard Chicken Wings

by "Recipes to Share - Slow Cooker"

Makes about 24 wings

Prep time: 20 minutes

Cook time: 4-5 hours

Ingredients:

3 lbs chicken wings

1 tsp salt

1 tsp black pepper

1/2 cup honey

1/2 cup barbecue sauce

2 tbs spicy brown mustard

1 clove garlic, minced

3 to 4 thin lemon slices

Directions:

1. Cut off chicken wing tips; discard. Cut each wing at joint to make two pieces. Sprinkle with salt and pepper; place wing pieces on broiler rack. Broil 4 to 5 inches from heat about 10 minutes, turning halfway through cooking time. Place in slow cooker.

2. Combine honey, barbecue sauce, mustard and garlic in small bowl; mix well. Pour sauce over chicken wings. Top with lemon slices. Cover; cook on LOW for 4 to 5 hours.

3. Remove and discard lemon slices serve wings with sauce from slow cooker.

Tip: Browning the chicken wings in the broiler before cooking them in the slow cooker is not necessary, but will enhance their flavor and appearance.

Swiss Cheese Fondue

by "Recipes to Share - Slow Cooker"

Makes 6 servings

Prep time: 10 minutes

Cook time: 1 hour

Ingredients:

1 clove garlic, cut in half

1 can (10 1/2 oz) condensed chicken broth

2 cans (10 1/2 oz each) condensed cheddar cheese soup

1 cup water

1/2 cup Chablis or other dry white wine (optional)

1 tbs Dijon-style mustard

1 tbs cornstarch

1 lb shredded Emmentaler or Grueyère cheese, at room temperature

1/4 tsp ground nutmeg

Dash ground black pepper

Garlic bread, baked and cut into cubes

Fresh vegetable for dipping

Directions:

1. Rub the inside of a 5 1/2- to 6-quart slow cooker with the cut sides of the garlic. Discard the garlic. Stir the broth, soup, water, wine, mustard, cornstarch, cheese, nutmeg, and black pepper in the cooker.

2. Cover and cook on LOW for 1 hour or until the cheese is melted, stirring occasionally.

3. Serve with the bread and vegetables on skewers for dipping.

Caponata

by "Recipes to Share - Slow Cooker"

Makes about 5 1/4 cups.

Ingredients:

1 medium eggplant (about 1 pound), peeled and cut into 1/2-inch pieces

1 can (about 14 oz) diced Italian plum tomatoes

1 medium onion, chopped

1 red bell pepper, cut into 1/2-inch pieces

1/2 cup salsa

1/4 cup olive oil

2 tbs capers, drained

2 tbs balsamic vinegar

3 cloves garlic, minced

1 tsp dried oregano

1/4 tsp salt

1/3 cup packed fresh basil, cut into thin strips

Toasted Italian or French bread slices

Directions:

1. Combine eggplant, tomatoes, onion, bell pepper, salsa, oil, capers, vinegar, garlic, oregano, and salt in slow cooker. Cover; cook on LOW 7 to 8 hours or until vegetables are crisp-tender.

2. Stir in basil. Serve at room temperature on toasted bread.

Tip: Be sure to cut all of the ingredients for the Caponata into uniform pieces. This allows them to cook evenly in the slow cooker.

Steamed Pork Buns

by "Recipes to Share - Slow Cooker"

Makes 8 servings.

Ingredients:

1/2 container (18 oz) refrigerated shredded cooked pork in barbecue sauce*

1 tbs Asian garlic chili sauce

1 package (about 16 oz) refrigerated biscuit dough (8 large biscuits)

Dipping sauce

Sliced green onions (optional)

*Look for pork in plain, not smoky, barbecue sauce. Substitute chicken in barbecue sauce, if desired.

Directions:

1. Combine pork and chili sauce in medium bowl. Split biscuits in half. Roll or stretch each biscuit into 4-inch circle. Spoon 1 tbs pork onto center of each biscuit. Gather edges around filling and press to seal.

2. Generously butter 2-quart baking dish that fits inside 5- or 6- quart slow cooker. Arrange filled biscuits in single layer, overlapping slightly if necessary. Cover dish with buttered foil, buttered side down.

3. Place small rack in slow cooker. Add 1 inch hot water (water should not come to top of rack). Place baking dish on rack. Cover; cook on HIGH 2 hours.

4. Meanwhile, prepare Dipping Sauce. Garnish pork buns with green onions. Serve with Dipping Sauce.

Dipping Sauce: Stir together 2 tbs rice vinegar, 2 tbs soy sauce, 4 tsp sugar, and 1 tsp toasted sesame oil in small bowl until sugar dissolves. Sprinkle with 1 tbs minced green onion (green part only) just before serving.

Country Sausage Strudel

Prep time: 30 minutes

Cook time: 25 minutes

Serves 10

INGREDIENTS:

1 lb. country-style pork sausage

1/4 cup minced green bell pepper

1/4 cup minced red bell pepper

3/4 cup minced onion

2 cloves garlic, minced

1 tsp sage

1/8 tsp cayenne pepper (optional)

20 phyllo sheets, thawed, divided

1/2 cup melted butter

1 cup grated Monterey Jack or Muenster cheese, divided

DIRECTIONS:

1. Preheat oven to 350F. Line a 12 x 18-inch baking pan with foil; set aside.

2. In large skillet cook sausage, bell peppers, onion and garlic until sausage is completely browned; drain. Add sage, cayenne (if desired), and salt and pepper to taste; mix well. Set aside to cool.

3. Working quickly, place one sheet of phyllo on a 12 x 15-inch sheet of parchment paper. Using pastry brush, lightly brush phyllo sheet with melted butter. Place second sheet on top and lightly brush with melted butter. Continue layering and brushing with butter for a total of 10 sheets to make one log.

4. To make strudel, spoon half the sausage mixture down one long side of phyllo, leaving a 2-inch border. Sprinkle half the cheese on top of sausage mixture. Fold in short ends of phyllo over filling, then firmly roll long sides of phyllo jelly-roll style to form a log. Repeat to make second strudel.

5. Using parchment paper, carefully transfer logs (seam side down) onto baking sheet. Transfer onto baking pan, leaving space between the two logs.

6. Brush with melted butter. Bake 25 minutes or until golden brown. Remove; let stand 10 minutes to cool before slicing.

Per serving:

340 cal

23g fat

22g carbs

10g protein

Shrimp Skewers with Cantaloupe Salsa

Prep time: 20 minutes*

Cook time: 10 minutes

Serves 4

INGREDIENTS:

Cantaloupe Salsa:

2 cups diced cantaloupe

1 cup diced red onion

1/2 cup chopped fresh basil

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1 lime, peel finely grated, juiced

Shrimp:

1 lb. medium fresh shrimp, peeled and deveined

1 tsp hot paprika

1 tsp salt

2 tbs canola oil

1 lime

DIRECTIONS:

1. For salsa, combine cantaloupe, onion, basil, cilantro, mint, lime peel and juice in medium bowl; toss to mix. Cover and let stand 20-30 minutes.

2. Meanwhile, in medium bowl combine shrimp, paprika, salt and oil; toss to coat throughly. Cover and marinate 30 minutes.

3. Coat grill rack with nonstick cooking spray. Preheat grill to high (400F to 450F). Thread shrimp onto skewers. **Grill, turning frequently, 3-4 minutes or until shrimp are opaque.

4. Squeeze lime over shrimp skewers and serve with cantaloupe salsa.

*30 minutes marinate time extra

** If using wooden skewers, soak at least 30 minutes before grilling to prevent burning.

Per serving:

170 cal

5g fat

13g carbs

19g protein

Caribbean Salsa

Prep time: 30 minutes
Serves 6

INGREDIENTS:
2 cups chopped fresh or canned pineapple
2 yellow or red bell peppers, seeded and chopped
3 kiwifruit, peeled and chopped
1 small red onion, finely chopped
1 cup peeled, chopped mango
1/4 cup chopped fresh cilantro
2 tsp seeded, chopped jalapeno pepper
Juice of 1 lime

DIRECTIONS:
Combine pineapple, bell peppers, kiwi, onion, mango, cilantro, jalapeno, and lime juice. Cover and chill 2 hours.
May be served with fish or chicken.

*95 Calories per serving

Shrimp-Stuffed Tomato Bake

Prep time: 40 minutes
Cook time: 30 minutes
Serves 6

INGREDIENTS:
6 large, firm, ripe tomatoes
1 tsp kosher salt
1/2 cup fresh chopped broccoli
1/2 cup finely chopped onion
1 medium clove garlic, minced
2 tbs olive oil, divided
1/4 lb shrimp, cooked, shelled, deveined and cut into pieces
1 cup cooked orzo pasta
1/4 cup toasted pine nuts
1/4 cup grated Parmesan cheese, divided
1/4 tsp dried basil

DIRECTIONS:
- Cut a circle out of each tomato (stem side) big enough to stuff them; core and seed tomatoes. Sprinkle salt inside tomatoes and place them upside down on several layers of paper towels. Let stand about 30 minutes to remove any remaining moisture.
- Preheat oven to 375 degrees. Meanwhile, in 12-inch skillet over medium heat, saute broccoli, onion and garlic in 1 tablespoon of the olive oil until onion is tender; stir often. Add shrimp, orzo, pine nuts, 2 tablespoons of Parmesan cheese, and basil; blend well.
- Spoon mixture into prepared tomatoes. Arrange in shallow baking dish. Sprinkle with remaining 1 tablespoon olive oil and remaining 2 tablespoons of the Parmesan cheese. Bake 20 minutes until tops are golden.

*180 calories per serving

Cucumber-Avocado Salsa

2 ears of corn, husked

2 tbs extra-virgin olive oil

2 cucumbers, seeded and diced

1 small red onion, diced

2 tomatoes, cored, seeded and chopped

1 avocado, peeled, pitted and chopped

2 cloves garlic, minced

3 tbs chopped fresh cilantro

1 jalapeno, seeded and minced

1/4 tsp finely minced fresh ginger root

1/4 c fresh lime juice

tortilla chips or Cuban bread (optional)

- Preheat grill to medium-high (350-400 degrees). Brush corn with oil and season with salt and pepper to taste. Grill corn until tender and lightly brown, about 10 minutes, turning occasionally. Remove and let cool. Cut kernels from cob over medium bowl.

- Add cucumbers, onion, tomatoes, avocado, garlic, cilantro, jalapeno, and ginger. Add lime juice; gently toss to blend flavors. Chill before serving. Serve with tortilla chips or over toasted slices of Cuban bread, if desired.

Rosemary Roasted Potatoes

1 lb fingerling potatoes (12-14 potatoes)

2 tsp extra-virgin olive oil

1/4 tsp coarse-ground pepper

1 tsp chopped fresh rosemary sprigs or 1/2 tsp dried rosemary

- Preheat oven to 400 degrees. Bring large pot of salted water to boiling. Add potatoes and cook 5 minutes. Drain well.

- Spread potatoes in shallow roasting pan. Drizzle with olive oil. Season with salt to taste, pepper and rosemary, tossing gently. Roast 20-30 minutes or until potatoes are fork-tender.

Cilantro and Parsley Sauce

3 tbs extra-virgin olive oil

juice of one lemon

1 clove garlic, minced

1/4 c minced onion

1/2 c packed cilantro leaves, minced by hand

1/2 c packed Italian parsley leaves, minced by hand

2 tsp hot chili sauce or red pepper flakes

- Stir oil, lemon juice, and garlic to mix well.

- Place the rest of the ingredients in a covered jar; add oil and lemon mixture. Stir with a fork and let stand for 3 hours to develop the flavors.

- Serve with grilled meat, chicken or fish.

- Refrigerate unused sauce in the covered jar. It will stay fresh for 3-4 days.

Mini Beef Brisket Sandwiches

2 large onions, sliced

2 large ribs celery, cut into 2 inch pieces

1 (7-8 lb) boneless beef brisket

1 (1/3 oc) pkg beef-flavored onion soup mix

2 tsp dried marjoram

6 cloves garlic

1 tbs liquid smoke flavoring

20 wheat or white hot dog buns, cut crosswise into thirds

2 large onions, quartered and shaved

- Preheat oven to 250 degrees. Place half the onions and celery in bottom of roasting pan. Trim brisket; rub evenly with soup mix and marjoram. Place brisket on top of onion and celery in roasting pan. Top with remaining onion, celery and garlic. Ad 1 3/4 cups water and cover. Roast 3 1/2 to 4 1/2 hours or until brisket pulls apart easily.

- Remove brisket from roasting pan; discard celery and onion. Skim and discard any excess fat in bottom of pan. Cut brisket into three or four pieces. Place brisket in large pan and shred meat, placing shreds back into roasting pan with liquid. Cover and set aside. (Refrigerate and reheat before serving, if desired.)

- Serve meat on mini buns or rolls with shaved onion and (if desired) assorted mustards and horseradish sauce.

Catherine's Tuna Supreme

1 can of tuna in water, drained

1 tomato, chopped

1/2 onion, chopped

10 green olives, chopped

1/2 can kernel corn

mayonaise

salt and pepper

crackers or sandwich bread

Mix all ingredients together, and add mayonnaise until it become pasty like a spread. Add salt and pepper to taste. Spread it on crackers or bread cut in smaller pieces and serve.

Emily's Meatballs

1 lg bag of precooked, frozen meatballs
1 jar grape jelly
1 jar chilli sauce

Combine everything in a large sauce pan or crock-pot. Serve with toothpicks.

Cod Croquettes

Bolinho de Bacalhau

10 ½ ounces codfish cleaned and ready to use
10 ½ ounces potatoes cooked and mashed
1 small finely chopped onion
2 tbs chopped cilantro
4 eggs
salt and pepper
flour
egg white
bread crumbs
oil to fry

- Lightly boil the codfish, crumble and set aside. Add the mashed potatoes, and the chopped onion, chopped cilantro, the salt and pepper and eggs to hold the mixture together. Add the eggs one at a time until the mixture holds a ball, but it should take about 4. Season with salt and pepper.
- Let the mixture cool until it can be handled. When cool, form the small croquettes into a ball. Roll in flour, beaten egg white, and bread crumbs and fry in oil that is not too hot. Serve immediately

Mini Cheese Balls

Bolinhos de Queijo

2 tbs butter
½ c flour
1 bouillon cube
1 c water
1 egg
1 egg yolk
1 ½ c grated Parmesan cheese
2 tbs chopped parsley
flour
1 egg white lightly beaten
bread crumbs
oil to fry

- Dissolve bouillon in boiling water and set aside. Heat the frying pan and melt the butter. Add flour and brown lightly. Add bouillon mixture rapidly to the flour and butter mixture so that it will not become lumpy. Cook stirring constantly until thick and smooth. Remove from the heat.
- Whip together egg and egg yolk and add to the thickened mixture. Add the parmesan cheese and return to the low heat.
- Cook, stirring constantly, until the mixture comes loose from the bottom of the pan, forming a ball. Add the parsley, and let cool until the mixture can be handled. When cool, form the small croquettes into a ball. Roll in flour, beaten egg white and bread crumbs and fry in oil that is not too hot. Serve immediately.

Empadinhas

Mini Pies

3 ¾ c flour
1 ½ tsp salt
4 ounces cold butter
3 whole eggs

- Cut the butter into the flour mixed with the salt until the butter is the size of peas. Add one egg at a time until the dough forms a consistency that you can flatten in your flowered hand. Cover with a damp cloth and let rest 2 hours. This dough should not be handled too much.
- Roll into balls and flatten and place in little 1-inch ungreased pie tins. Fill with beef, shrimp, chicken or cheese filling (see below). Make a small ball of dough, flatten and place on top of little pie. Squeeze around the edges to seal. Beat an egg yolk and paint the top of the little pies.
- Bake in a hot oven—400 degrees for 20 minutes and then reduce heat and bake at 350 degrees for 30 more minutes and serve immediately. These pies may be made in any size pans. The small pies are made for appetizers, the larger pies for a main course cut into serving pieces. If it is a large pie, you could call in an empadão. The individual meal size pies are called empada. The baking time will vary according to the pan size.

Fillings:

GROUND BEEF
1 tbs cooking oil
1 chopped onion
1 crushed garlic clove
2 chopped tomatoes
2 lbs ground beef
3 tbs chopped parsley

Heat a frying pan with the cooking oil, onion, garlic and cook until brown. Add the ground beef and cook until done. Add the tomatoes and cook until tender. Add the parsley. Add the white sauce.

WHITE SAUCE
2 tsp butter
2 tsp flour
2 c milk
2 eggs beaten
6 tbs bread crumbs

- Heat the frying pan. Melt butter and add flour and stir until well blended. Add milk until well blended, remove from the heat and let cool. Add the mat mixture and then the well beaten eggs and bread crumbs. Mix very well. Should not be too stiff. Check to see if it needs more salt. Let cool. Mixture should be cold and thick before putting into the little pastry shells.

CHICKEN
1 chicken
1 tbs butter
2 medium tomatoes
1 medium onion
2 c chicken broth
1/3 c flour
1/3 c green olives
2 eggs boiled
3 tbs chopped parsley
1 small green pepper
1 can palmitos or a can of peas

- Boil the chicken, when tender remove meat from bones and skin. If necessary, continue to boil the broth until it reduces to 2 cups. Heat the frying pan and melt butter, and chopped tomatoes without skin or seeds. Add the chopped onion and stir fry. Add the chicken broth and simmer until tender. Add the flour that has been dissolved in ½ c water—it should be thick. Add the chopped green olives, grated boiled eggs, chopped parsley and the chopped green pepper, chopped palmitos or peas. Add the chicken cut into small pieces. Let cool. Mixture should be cold and thick before putting into the little pastry shells.

CHEESE
4 eggs
2 c milk
8 ounces grated Parmesan Cheese
salt and pepper

- Beat the eggs and add to the hot milk. Add the Parmesan cheese and season with salt and pepper. Continue to boil, stirring constantly so it won’t scorch. Do not put a top on this empadinha. Mixture should be cold and thick before putting into the little pastry shell.

SHRIMP FILLING
1lb shrimp
1 tbs cooking oil
1 medium onion, chopped
1 clove garlic, finely chopped
salt and pepper
2 tomatoes
1 c milk
1 tbs flour
2 egg yolks
1 can palmitos or can of peas
2 boiled eggs
1/3 c green olives 3 tbs chopped parsley

- Use shrimp that has been cleaned. Heat the frying pan. Add the cooking oil and stir-fry the shrimp, add the finely chopped onion and season with garlic, salt and pepper. Add the chopped tomatoes without seeds or skin. Add a little water and let simmer. Whip the egg yolks, add the milk and flour in a blender. Stir into the shrimp mixture. Continue to stir so it will not scorch. When thick, add the chopped palmitos, grated coiled eggs, chopped green olives and chopped parsley. Let cool. Mixture should be cold and thick before putting into the little pastry shells.