Daniel Bork recipe minute with biblical quotations chosen by Daniel Bork recipe

minutes Editora Nobel aims to publish works with editorial and graphic quality,
consistency of information, translation of reliability, clarity of text, printin
g, finishing and paper adequate. For you, our reader, can express their suggesti
ons, questions, criticism and possible claims, the Nobel has opened a channel of
communication. Contact: CENTRAL NOBEL Customer Service Phone: (11) 3931-2822 -
ext 259 - Fax: (11) 3931-3988 End: Rua da Balsa, 559 - São Paulo - CEP 02910-000
Internet: www . livrarianobel.com.br revenue Daniel Bork Bork minutes © 1999 Da
niel Rights reserved for this edition Livraria Nobel SA Rua da Balsa, 559 - 0291
0-000 - São Paulo, SP Phone: (11) 3931-2822 - Fax: (11) 39313988 e-mail: ednobel
@nutecnet.com.br Editorial Coordination: Mirna Gleich editorial assistance: Mari
a Elisa Preparation Bifano text: Marta L. Tasso Review: Carmen T. Costa, Maria A
parecida Amaral Production design: Miriam Cunha Graphic design and composition:
FA Factory Communication Photos: Eduardo Ortega Giannini Print: Prol Editora Grá
fica Data Library of Congress Cataloging in Publication (CIP) (Brazilian Book Ch
amber, SP, Brazil) Bork, Recipe minutes Daniel / Daniel Bork. - São Paulo: Nobel
, 1999. ISBN 85-213-1095-1 1. Cuisine I. Title. 99-2521 Index to systematic cata
log: 1. Recipes: Food: Home Economics 641.5 641.5 CDD-Reproduction No part of th
is publication may be reproduced, copied, reproduced or transmitted by electroni
c means or recording without permission in writing from the publisher. Violators
will be punished by Law No. 5988 of December 14, 1973, articles 122-130. Printe
d in Brazil / Printed in Brazil
This collection of recipes submitted represents the atmosphere we live in big ci
ties. Or in today's times, rather. Daniel Bork, multiple talents, had the bright
idea to illustrate my morning program and afternoon lightning Bandeirantes with
recipes, to assist people in their usual and hectic day-to-day. Actually, what
Daniel has done, is an important service delivery. There are big books and small
kitchen. And there are great little cookbooks. The recipes here have been conde
nsed executed one by one, and many of them proven in the air for this presenter.
I assure you that Daniel has maximum effect with the least possible time spent
in the kitchen. This is a work that should be considered a household appliance.
Put it next to your pots, pans and such. Enjoy. Thanks Amaury Jr. This book is d
edicated to my wife Anna and my children Margherita and Beatrice Oliver. Special
thanks to Eny, my mother, who encouraged me in the kitchen and gave me many rec
ipes. I also thank the Bandeirantes TV network and the Amaury Jr. who provided m
e the opportunity to do this book. introduction This book aims to suggest recipe
s easy, fast and with few ingredients to make life easier for beginners and busy
people. Revenues herein provide food for the body, while the Bible verses cited
(the Word of God) is the food for our eternal spirit. "Jesus said," Do not worr
y about food or drink with no need to live with the clothes they need to wear. A
fter all, is that life is more important than food? And is that the body is not
more important than clothes? Look at the birds flying around: they do not sow or
reap or accumulate deposits. However, the Father in heaven takes care of them.
Are you not worth much more than the birds? None of you can live a few years mor
e, to worry about it. And why are you worried about clothing? Look how the wild
flowers grow: they neither in work or make clothes for themselves. But I say tha
t not even Solomon was so rich, wore clothes as beautiful as these flowers. It i
s God who clothes the wild grass, which flourishes today and gone tomorrow, burn
ed in the oven. So, it is clear that God will clothe you, who have little faith!
So do not worry, saying, Where am I going to get drinks, food and clothes? The
pagans are always looking for these things. The Father of you, who is in heaven
knows you need all these things. So put first in their lives the kingdom of God
and what God wants, and He will give you all the other things. So do not be
worried about tomorrow, for tomorrow will worry about itself. Enough for every d
ay its own difficulties."Matthew 6:25 to 34 Editor's note Throughout the book th
ere are spaces lined for the reader to make personal notes and observations on i
ncome and on page 71 there is a special space for writing down family recipes. s
ummary poultry, meat and fish meatballs cooked tuna steak with rice steamed cod
with beer drunk beef filet of sole in the gondola with lemon chicken fast chicke
n meat with milk fish to fish with Uncle Sergio cream pie roast pork burger 11 2
0 12 13 17 18 15 23 24 21 14 16 22 18 25 26 27 28 29 30 31 33 44 32 38 32 spinac
h in oven farofa oatmeal yogurt salad with lemon mayonnaise without egg hot sauc
e for vegetable mousse carrot salad, egg salad smoked salad to accompany birds w
arm endive salad stuffed tomato pie with ricotta and vegetables 36 43 34 34 35 3
7 38 40 39 40 42 41 45 46 49 47 46 52 52 60 48 60 50 51 50 56 54 55 ground beef
with rice and banana desserts 19 balls coconut and peanut cake banana cake ricot
ta Guitti of Margherita Brigadier different sauce for ice cream coverage for fru
it salad black diamond ice Eny sweet sweet sweet pumpkin fig pressure farofa app
le apricot jelly condensed milk homemade lemon mousse mousse grape pasta, pasta
sauce and quick breads homemade bread sauce nonno blender versatile Italian brea
d stuffed bread to Manuel, the waiter salads and side dishes in the oven zucchin
i rice to potato Mariutti Nelli (for cold days) entry in the oven ervadoce lettu
ce mousse Fast bag of passion fruit banana pudding pie sweet jaboticaba custard
pudding recipe Oma Hilde pineapple sorbet icy breath vera summer 54 56 59 53 57
58 48 58 55 61 63 68 62 68 69 70 64 64 66 65 66 67 62 snacks
biscuit-and-stop balls caseirinho capuccino cheese hamburger homemade hamburger
with mayonnaise and corn burger with yogurt sauce with beaten yogurt beet pate c
hester vegetable pate pate smoked sardine sardine juice exotic magic when to buy
cheap 72 10 poultry, meat and fish 11 poultry, meat and fish steamed tuna 800 g
of tuna in a lemon juice, put a clove of crushed garlic 1 onion, sliced 2 tomat
oes, seeded, chopped 1 / 4 red or yellow pepper 1 spoon (soup) of soy sauce 1 pi
nch of salt Season the fish with lemon juice, garlic and salt. Place fish in a p
an, add the tomatoes, onion, pepper and soy sauce. Cover the pan and cook over l
ow heat until the fish is cooked. If necessary, pour a little water to make sauc
e surrender. John 3:16 - "For God so loved the world that he gave the 12 its onl
y Son, that whosoever believes in Him may not die but have everlasting life." Ap
proximately 300 grams of soaked cod, boiled and shredded 1 cup (curd) of rice 1
onion 1 clove garlic 1 red or yellow peppers (optional) to taste - olive oil, pa
rsley, olives pitted cod Saute in olive oil with garlic, onion, parsley, olives
and peppers chopped. Add rice. Fry well and add water to pass two fingers of ric
e, cook. Serve as a single dish. Matthew 4:4 - "Jesus answered, The Holy Scriptu
res say that man does not live by bread alone, but lives all that God says." 13
poultry, meat and cod fish with rice
poultry, meat and fish to fish uncle Sergio a pound of shark or grouper put in 5
00 g of potatoes, sliced 2 tomatoes, sliced 1 red or yellow pepper 1 onion, slic
ed 1 clove crushed garlic juice of 1 lemon to taste - smell- chopped, salt and a
jinomoto Season the fish with salt, garlic, lemon and ajinomoto; book. In refrac
tory lane, put the potato, tomato, chili, onion and green scent. On top, place t
he seasoned fish. Drizzle with enough olive oil. Warm water and cover the fish (
do not overfill). Bake for about 30 minutes, or until the liquid is well reduced
. Serve with rice or mashed potatoes. 14 I Corinthians 16:14 - "Do all the work
with love." Filet of sole 1 1 spoon (soup) spoon of shrimp 2 tablespoons butter
2 (soup) heavy cream 1 / 2 spoon (soup) of whiskey, brandy rum or to taste - cho
pped parsley salt and a sheet of aluminum foil, one by one, place the butter, fi
llet of sole, shrimp, heavy cream, whiskey, parsley and salt. Fold papelalumínio
horizontally forming a bundle and twist the ends. Turn the ends up like gondola
s. Bake in oven for about 30 minutes. Can be stored until the next day. Serve wi
th 1 or 2 spoons (soup) of rice inside the wrapper open on the plate. Proverbs 2
3:4 and 5 - "Do not kill yourself working, trying to get rich, nor think too muc
h about it. For your money can disappear suddenly, as if created wings and flown
away like an eagle. "15 birds€meat and fish fillet of sole in the gondola poult
ry, meat and fish fish with cream or a pound of hake caçonete 1 onion, chopped 3
bay leaves 2 tbsp (tablespoons) butter 1 tablespoon (soup) of wheat flour to ta
ste - Scallion minced pepper kingdom beans, grated cheese, salt and lemon
Wash the fish with water and lemon. Season with salt and lemon, leaving to soak
for several minutes. In a pan, place half the butter, onions, chives, bay leaf a
nd pepper and saute a bit. Add the fish, cover with water and simmer for about 2
0 minutes. Remove the fish with a slotted spoon, being careful not to break it,
and arrange on a platter. In another pan, heat the remaining butter, flour and g
o adding the broth that cooked the fish. Stir until it forms a thin cream. Cover
the fish with the cream, sprinkle with cheese and bake to heat. Serve it again
with baked potato or rice. April 16 filet mignon steaks or rump of a spoon (tabl
espoon) butter 1 onion, chopped 4 tablespoons vodka, rum or red wine 1 / 2 can o
f cream to taste - salt and pepper kingdom Fry the steaks in butter without temp
ering them. Then add salt and pepper. Remove from skillet and in it fry the onio
n butter. Add vodka until it evaporates and the bottom of the pan is brown. Add
the cream and cover the steaks. Sirvaos accompanied with white rice or mashed po
tatoes. John 11:25 and 26 - "Then Jesus said: I am the resurrection and the life
. Whoever believes in me, though he die, shall live: and whosoever liveth and be
lieveth in me shall never die. You believe that? "17 poultry, meat and fish stea
k drunken chicken, meat and fish meat with 1 pound of beer or hard cushion topsi
de cubed 1 can tomato sauce 1 package of onion soup 1 / 2 bottle of stout Caracu
2 cups (tea) of water a pressure cooker, place the meat and add remaining ingre
dients. Cover the pan and let the meat cook for 30 minutes over low heat. Serve
it with mashed potatoes or rice. 4 hamburger pizza burgers homemade fried mozzar
ella 4 slices 4 tomato slices to taste - oregano and olive oil
Arrange the burgers in a refractory covering each with a slice of mozzarella, a
slice of tomato, oregano and olive oil. Take them to the oven until the cheese m
elts. Serve with mashed potatoes. January 18 cup (cottage cheese) cooked rice 50
0 g ground beef 2 cans of stewed tomato sauce 250 g of cottage cheese or another
of your choice 3 bananas, sliced to taste - grated parmesan cheese (optional) S
pread in a baking dish a little sauce tomato, then place a layer of rice, a litt
le cheese and ground beef and, finally, the banana. Repeat this with the last la
yer should be cheese. Sprinkle with Parmesan. Cover with papelalumínio and bake
until cheese melts. Serve as a single dish. Colossians 4:6 - "Let your conversat
ion be always nice and neat, and you learn to give each person the right answer.
" 19 birds, fish and meats, ground beef with rice and banana poultry, meat and f
ish cooked meatballs 1 pound ground beef 1 onion, grated 1 tablespoon (tablespoo
ns) butter 1 or 2 eggs 1 / 2 cup (tea) oats 4 cubes of bouillon to taste - chopp
ed parsley and lemon Fry the onions in butter and set aside it. Knead well with
hands meat, lemon zest, onion, eggs, parsley and oats. Make small balls and plac
e them slowly in a saucepan with 1 quart of boiling water with bouillon cubes. W
hen the meatballs are cooked, remove them with a slotted spoon and place them on
a platter. Garnish the platter with vegetables. If desired, place the tomato sa
uce and serve with pasta. 20 II Corinthians 3:5 - "... our strength comes from G
od." 1111 pork loin about 1 pound and 1 / 2 liter of milk whole onion spoon (sou
p) salt
Spread the salt with your hands over the loin. Put it in a pan, add the onion an
d cover the meat with milk. Cook for about 1 hour or until the pork is tender. I
f necessary, add more milk * for baking. Remove the pork from the pan and reduce
sauce to go stay with caramel color. Pour the sauce over the pork and serve wit
h white rice. * Do not worry because the milk will curdle. James 4:7 and 8 - "So
obey God, Resist the devil and he will flee from you. Come near to God, and He
will come near you. "21 poultry, meat and fish fillet with milk poultry, meat an
d fish pork roast a leg of pork or lamb 1 head garlic, peeled 2 tbsp (tablespoon
s) butter 2 spoons (soup) of herbs de Provence 1 pound of potatoes to taste - sa
lt Pass the salt with your hands in the ham and add the herbs de Provence. Stick
all the meat with a sharp knife and insert garlic cloves into the holes. Place
the butter on top of the shank,€cover with aluminum foil and bake in moderate ov
en *. When you're missing one hour to finish cooking, remove foil and add the po
tatoes cut into slices not too thick and 1 cup (curd) of water in the pan. Note:
If you notice that the leg is starting to burn or is very dry dripping more wat
er in the pan. * Reference: 1 pound of meat = 1 hour in the oven. January 22 lar
ge chicken, or pieces of your choice juice of 3 lemons to taste - salt, pepper a
nd butter-the-kingdom Grease a baking dish with butter. Cut the chicken into 8 p
ieces and place them in the dish. Drizzle with lemon juice, salt and pepper. Spr
ead butter balls over the chicken. Bake in preheated oven for 45 minutes. Turn o
ven off and leave for 10 minutes. * Serve the sauce separately. * If the sauce h
as evaporated, add one cup of water into the pan and boil for a moment. Psalm 62
:10 - "Do not rely on violence, or expect to win
something with the robbery. Although their riches increase, do not trust them. "
23 birds, fish and chicken meat with lemon chicken, beef, chicken and fish rapid
6 chicken thighs 1 package of onion soup spoons 5 (soup) of mayonnaise Wash wit
h water and drumsticks vinegar. Arrange them in a nonstick pan or Pyrex dish. Se
parately, mix together the mayonnaise and onion soup and sprinkle over each piec
e. Bake for about 1 hour. Serve with white rice. Hebrews 13:5 and 6 - "Do not be
overwhelmed by the love of money 24 and be satisfied with what they have, becau
se God said: I'll never let them and never forsake them. So let us be brave and
say: The Lord is my helper and I'm not afraid. What harm can one do to me? "Past
a, bread sauce and pasta fast MEAL MEAL 25 500 g spaghetti 1 eggplant, chopped 1
clove garlic, crushed 1 red or yellow pepper, chopped 1 onion, chopped 2 or 3 t
omatoes peeled and chopped the seed taste - olive oil, anchovies or capers, grat
ed parmesan, pepper, and salt kingdom dough, sauces and breads Season the eggpla
nt and peppers with salt, pepper, garlic and onion. Fry them in olive oil. When
they are soft, add the tomato and anchovy or caper. Reserve. Cook the pasta al d
ente. Add the sauce and serve with Parmesan. Romans 6:23 - "For the wages of sin
is death, but
26 the gift of God is eternal life for those who are united with Christ Jesus ou
r Lord. "MEAL sauce nonno 500 g spaghetti or Tagliarini 500 g sausage Blumenau (
or other fresh sausage) 1 spoon (soup) of butter 2 cloves garlic, crushed 1 red
pepper, chopped 2 cans tomato sauce to taste - chopped olives, oregano, salt, bl
ack pepper and grated parmesan kingdom in a pan, place butter, garlic and sausag
e broken out of the bud . Saute. Add the peppers, olives, oregano, tomato sauce,
salt and pepper. Saute and set aside. Cook the spaghetti al dente. Cover it wit
h the sauce. Serve with Parmesan. Isaiah 57:15 - "For the Most High, the Holy Go
d, the God who lives forever, says: I live in a high and holy place, but also li
ve with the poor and afflicted, to give hope to the humble, the afflicted and ne
w forces. "27 dough, sauce and homemade bread loaves MEAL blender 50 g fresh yea
st or 3 diced Fleischman, 15 g 2 spoons (soup) of sugar 1 spoon (soup) salt 2 eg
gs 1 cup (tea) oil 600 ml water 1 kilo of wheat flour dough, sauce and bread in
a blender place the yeast, sugar, salt, eggs, oil and water. Beat well. Transfer
mixture to a large bowl and go adding the flour. Stir until it forms a soft dou
gh. Grease two cake pans for English, fill with the dough and let rest for 30 mi
nutes. Bake in preheated oven for about 40 minutes. Let cool and unmold. Philipp
ians 4:8 - "Fill your minds with everything that is good and deserves praise 28:
what is true, noble, just, pure, pleasant and honest."
FLOUR Italian bread Italian bread stuffed a 200 g butter 100 g grated parmesan c
heese 250 g cream cheese 1 / 2 cup (125 g) cream cheese 2 cloves garlic, crushed
Make a paste with butter, Parmesan, the cream cheese, curds and garlic. Slice t
he bread without separating the slices. Top each slice with the folder. Wrap the
bread in papelalumínio and bake in oven for about 10 minutes. Serve as a snack
(eat with your hands, removing pieces). Colossians 3:2 - "Think of the things ab
ove and not on things here on earth." 29 pasta, sauce and bread loaves MEAL vers
atile to Manuel, the waiter 500 g of skinless sausage * 4 tablets (15 g each) of
yeast 1 spoon (soup) of sugar 3 cups (curd) 1 tablespoon of warm water (soup) s
alt 3 eggs 1 / 2 cup (curd) oil 1 pound of wheat flour dough, sauce and bread Fr
y sausage ,€let drain and set aside. In a bowl, place yeast, sugar and warm wate
r, baking wait. Then add the salt, eggs and oil. Beat the mixture in the blender
. Return the mixture to the bowl and add the flour and sausage. Stir well until
thicken. Place dough in greased bread pan and let it grow. Bake it in preheated
oven for about 45 minutes. * If you prefer, substitute the sausage for olives, t
una, ham, onions and cracklings. I Corinthians 2:9 - "What no one ever saw, hear
d and 30 who never thought that someone might happen, that's what God has prepar
ed for those who love him." Salads and dressings 31
fennel in the oven to 400 g fennel sliced 1 cup (tea) of skim milk 2 spoons (sou
p) of wheat flour 100 g grated parmesan cheese Cook the fennel in salted water f
or about 10 minutes or until tender . Drain and place in a refractory square (23
cm long) book. In a pan, add the milk and gradually add the flour. Add the grat
ed cheese and heat. Simmer, stirring constantly, until thickened. Spread the sau
ce over the fennel and take everything in the oven to heat. salads and side dish
es of potato Nelli (for cold days) 1 pound of potatoes a pinch of sugar 300 g ba
con 250 g of salted butter 1 onion, chopped 32 Cook the potatoes and peel them.
In a pan, add the sugar to caramel. Add the bacon and fry well. Then add the but
ter and onion to fry. Finally add the potatoes, which when disturbed will break.
Serve as a single dish or as an accompaniment to roasts. 4 zucchini squash in o
ven 2 spoons (soup) of flour 1 clove garlic, minced 2 tomatoes, sliced 2 carrots
, sliced to taste - basil, salt and olive John 5:24 - "I contend that anyone who
hears my words and believes him who sent me has eternal life and will not be ju
dged, but has passed from death to life. "33 salads and dressings Scratch the sk
in of squash with a knife and slicing in length. Sprinkle the slices with salt a
nd pass them in the flour. Fry quickly in hot oil. Drain the slices on paper tow
els. A refractory, place the zucchini with garlic, olive oil, tomato, carrot and
basil. Bake for 15-20 minutes. Accompanies roasts. yogurt salad with a lemon yo
gurt 1 spoon (soup) of lemon juice 6 mint leaves to taste - salt and black peppe
r kingdom
Place ingredients in blender and blend. Serve with raw vegetables or fish. You m
ay substitute parsley for the mint, chives and tarragon or other herb of your ch
oice. salads and dressings mayonnaise without egg 1 can of cream 1 spoon (soup)
2 tablespoons lemon (soup) of mustard Whisk all ingredients in blender. Pronto!
Philippians 4:13 - "I can face anything with the strength that Christ gives me 3
4." Hot sauce for vegetables 1 / 2 cup (tea) butter or margarine 2 tbsp (tablesp
oons) chopped onion 1 / 2 cup (tea) water 3 egg yolks to taste - Juice of half l
emon, parsley, salt and pepper doreino Isaiah 26:3 - "Thou, O Eternal God, you g
ive peace and prosperity to people who have firm faith, people who rely in You "
35 salads and side dishes in a pan, place butter and onions. Saute briefly. Add
the water and simmer until almost evaporated. Beat the egg yolks with lemon juic
e, adding salt and pepper. Pour the still hot onion and parsley to the mix of ge
ms. Stir well. Pour over cooked vegetables (green beans, carrots, cauliflower, e
tc.).. spinach in the oven to 500 g spinach 2 eggs, beaten 1 tablespoon (soup) o
f flour 2 teaspoons (tsp) lemon juice to taste - salt Cook the spinach, drain an
d chop choosy. Add eggs, flour, salt and lemon juice. Mix. In a greased baking d
ish, place the mixture and bake for 20 minutes. If desired, add mashed potatoes
on top of spinach before taking it to the oven. salads and dressings Deuteronomy
6:5 - "Love God with all your heart, 36
with all your soul and with all your strength. "mousse carrot chopped 3 carrots
1 small onion, chopped 250 g white cheese 1 cup (tea) of skim milk or a full spo
on (soup) of an English gravy spoon (soup) Mustard yogurt or a full 1 envelope u
nflavored gelatin colorless to taste - salt Proverbs 20:24 - "If it is God who d
irects our steps, as we understand our lives?" 37 salads and dressings Beat in b
lender carrot , onion, cheese, salt, milk, English sauce, mustard and yogurt. Pr
epare gelatin according to package directions and let cool. Join the other ingre
dients. Wet a dish with water and place the mousse. Refrigerate for 2 hours. Tur
n out and garnish, if desired, with lettuce and baby carrots.€Entry lettuce 2 ha
rd boiled eggs 1 / 2 cucumber 2 large green apples, canned 200 g cooked ham 2 ta
blespoons (soup) of mayonnaise to taste - parsley and lettuce leaves Cut the ing
redients except the lettuce. Mix well. Add mayonnaise to bind. A platter, place
the lettuce leaves and fill with the mixture. salads and dressings salad eggs 6
eggs 3 spoons (soup) 3 tablespoons mayonnaise (tablespoon) 1 tablespoon ketchup
(tablespoon) of a yogurt mustard to taste - salt and sauce English 38 Cook eggs
until they are stiff. Peel and cut them in half. Put them in a baking dish or pl
atter. Mix remaining ingredients, and cover the eggs with the sauce. Refrigerate
and serve cold as a starter. a salad on a bird and a green apple, chopped 1 red
chopped pineapple, drained 1 bunch celery, chopped 1 bulb fennel, finely choppe
d 100 g seedless raisins 100 g of brown-and-stop into slices to taste - chopped
parsley and mayonnaise *
Mix ingredients and place on a platter. Serve as input for a bird or as an accom
paniment of your favorite dishes. * If you prefer a lighter mayonnaise, mix it a
little yogurt. John 8:36 - "If Jesus set them free, you are truly free." 39 sal
ads and side dishes warm salad of endive 2 or 3 feet endive 6 cloves garlic, thi
nly sliced 1 / 2 cup (curd) of olive oil to taste - salt and vinegar salads and
dressings Wash endive leaves and arrange them on a large plate. Heat the oil in
a skillet. Add the garlic and cook until lightly browned but not burned. Get it
from heat, add vinegar (note that you will sneeze). Put the seasoning on the lea
ves of endive. Add the salt. Serve immediately following barbecues or as a salad
unique. Salad 1 pound smoked turkey breast or smoked chicken, chopped 2 small c
ans of corn 2 small cans of peas 250 g grated carrot 3 tbsp (tablespoon) of mayo
nnaise, chopped green apple or pineapple (optional) to taste - raisins, chopped
walnuts , fries 40 In a bowl, mix the ingredients except the mayonnaise and pota
to. Add mayonnaise to bind and cover with potato straw. Serve immediately. ricot
ta pie with vegetables 500 g ricotta cheese 1 cup (curd) of milk 3 eggs 1 teaspo
on (tsp) baking powder 2 large carrots 200g green beans 1 can of corn or other v
egetable to taste - salt I Thessalonians 5: 18 - "Be thankful to God at all time
s." 41 salads and dressings
Cook and chop the vegetables for the stuffing. Whisk the ingredients of the mass
in the blender. Mix the stuffing with the dough. Pour the mixture into a grease
d baking dish. Bake for about 30 minutes or until the surface of the mass splitt
ing. Serve the pie warm or cold. stuffed tomatoes 4 tomatoes 1 can of tuna or sa
rdines to taste - mayonnaise, chopped parsley, chopped green olives, olive oil a
nd salt salads and dressings Wash tomatoes and remove the cover on the side of t
he cable. Remove the seeds with a spoon. To keep them standing, cut a small slic
e of the base. Be careful not to stick them. Turn them upside down on a napkin t
o drain. Sprinkle them inside with salt. Mash tuna with a fork, seasoning it wit
h mayonnaise, parsley, olives and olive oil. Fill tomatoes and garnish with a sp
rig of parsley or a slice of olive. Serve them on a platter with lettuce, tomato
es by placing them equidistant. Psalm 37:5 and 6 - "Put your life in God's hands
, trust Him, and He will help 42. He will make his honesty is as light and that
the justice of your cause shine like the midday sun. "Crumbly oat flakes 250 g o
f oat flakes 1 can of corn or peas 2 hard-boiled eggs, chopped 1 clove minced ga
rlic 1 chopped onion to taste - chopped olives, chopped chives and bacon Fry bac
on. Add garlic and onion, saute. Add oats, corn, olives, chives and eggs. Stir u
ntil warm. Serve as an accompaniment to meats and poultry. I Corinthians 10:12 -
"He who thinks he is standing is better to be careful not to fall." 43 salads a
nd dressings Mariutti rice to a serving of white rice cooked to taste - olive gr
een, strawberry and potato chips
Chop the olives and slice strawberries vertically. Add the rice, mix well and pl
ace it on a pretty platter. Add the potato sticks on top to decorate. Serve imme
diately. salads and dressings John 8:12 - "Jesus said I am the light of the worl
d whom I have the following 44 light of life and never walk in darkness." Brigad
ier different desserts 45 250 g dark chocolate or semisweet 125 g sugar 60 g but
ter 2 egg yolks, sieved (to take the film) a spoon (soup) of brandy to taste - c
hocolate sprinkles Melt chocolate in double boiler. Add sugar, margarine and egg
yolks. Bring to a simmer and add the cognac.€Stir well until the mixture is hom
ogeneous. Let the dough cool and make balls. Spend them in chocolate sprinkles a
nd place on a baking sheet to dry. balls of coconut and peanut dessert 1 cup (te
a) of milk powder 100g shredded coconut 1 / 2 cup (tea) sugar 1 / 2 cup (tea) pe
anut butter 1 / 4 cup (tea) water 46 colored candies in a bowl, mix together fir
st five ingredients. Make balls and pass them on confectionery. If desired, roll
the balls in clear to the confections we are better adhered to. cake of ricotta
Margherita 500g ricotta cheese 1 can sweetened condensed milk 2 spoons (soup) o
f sugar 600 ml milk 4 eggs (egg whites) 3 spoons (soup) cornstarch 1 / 2 cup (te
a) of raisins stoned Beat the ingredients in a blender, minus the raisins, final
ly pouring the condensed milk. Mix gently to ground the egg whites and raisins.
Grease a rectangular baking dish and pour the batter. Bake for about 40 minutes
or until the surface crack. When cold, sprinkle with icing sugar to decorate.
Colossians 3:23 - "What do you do with all your heart, as if they were doing for
God and not to people." 47 desserts sweet Eny 2 packages of chocolate cookie wi
th chocolate filling 1 box chocolate pudding chocolate flan or a can of cream to
taste - chocolate sprinkles Prepare the pudding according to package directions
. Once done, mix with almost a can of cream. Book a finger of cream to decorate.
Open the biscuits in half. Line a baking dish with a layer of cream and another
cookie. The last layer should be the cream, garnish with the remaining cream an
d chocolate sprinkles. Refrigerate for 1 hour. ice cream desserts pineapple 2 eg
g whites 1 / 3 cup (tea) sugar 200 ml plain yogurt 1 large can of pineapple in s
yrup, drained and chopped Beat the egg whites and add sugar, beating until firm.
Carefully mix the egg whites, yogurt and pineapple. Pour the mixture into a bak
ing dish and freeze until firm. Remove from freezer and leave for 15 minutes at
room temperature before serving. 48 banana cake Guitti of two or three large pla
ntain 1 cup (tea) sugar 2 eggs 1 tablespoon (coffee) salt 2 cups (tea) flour 3 t
bsp (tablespoons) milk 100 g margarine 1 spoon (soup) shallow baking powder 1 ta
blespoon (coffee) of sodium bicarbonate and Mash bananas with a fork, add sugar,
eggs, salt, flour and milk. Stir well. Melt margarine and add to the mix. Add b
aking powder and baking soda. Stir well to form a homogeneous mass. Grease a bre
ad pan and sprinkle with flour. Pour the batter and bake gently for 45 minutes.
Psalm 46:1 - "God is our refuge and our strength, not lack assistance in times o
f distress." 49 desserts
apricot jam 100 g dried apricots 600 grams of red papaya juice of 2 lemons 500 g
sugar Beat in blender apricot and papaya. Add the lemon juice and beat some mor
e. Pour into a saucepan, add sugar and mixing go. When you start up the bottom o
f the pan, turn off and let cool. Store in glass or jar with a lid in the refrig
erator. fresh fig desserts pressure in three boxes of fig stems with 900 g of su
gar Rinse the figs with water and vinegar. Arrange them in the pot and pour the
sugar on top. Shake the pan to accommodate the sugar. Cover the pan and bring to
simmer. When opening pressure, cook for 40 minutes. Do not open the pot, leavin
g until the next day. Remove them and refrigerate. April 50 farofa apple green a
pples or red shelled 2 tablespoons (tablespoons) butter 2 tablespoons (soup) of
flour 2 spoons (soup) of sugar to taste - cinnamon (optional) Grease a baking di
sh with butter, sprinkling with a little flour. Slice apples into thin lining an
d the cookware with the slices. Mix the butter and flour with your hands until i
t becomes a coarse manioc flour. Add sugar and stir again. Place the slices on a
side dish. Sprinkle with cinnamon and bake in moderate oven until lightly brown
ed. Serve warm with vanilla ice cream. Romans 1:20 - "Since God created the worl
d, his invisible qualities, both his eternal power as the divine nature-have bee
n clearly seen. Humans can see all this in what God has done and therefore they
have no excuse. "Coverage to 51 desserts Fruit Salad 1 can of condensed milk 3 t
bsp (tablespoons) lemon juice 1 teaspoon (tsp) lemon zest 200 ml of yogurt Mix t
he ingredients except the yogurt. Add the yogurt beating gently. Serve over frui
t salad.
syrup for ice cream desserts 2 2 2 4 cups (tea) cups of milk (tea) of powdered c
hocolate cups (tea) sugar spoons (soup) of honey in a pan, put the ingredients a
nd cook until thickened. 52 a kilo pudding jabuticaba jaboticaba 1 cup (curd) of
milk 2 spoons (soup) of cornstarch to taste - sugar 1 cup vanilla sauce (curd)
of milk, a spoon (soup) of sugar, 1 / 2 tablespoon ( soup) of cornstarch, sifted
2 egg yolks and 1 tablespoon (coffee) vanilla extract Cook jabuticabas in water
until they burst. Pass them through a sieve - a little at a time - by pressing
them with care. Return the liquid to a saucepan, add sugar and heat. Add the mil
k and cornstarch and stir until light and fluffy. Grease a baking dish and pour
the cream top. Let cool and refrigerate until firm. Meanwhile, cook on the ingre
dients of vanilla sauce and stir until it thickens slightly. Turn out the puddin
g and serve with the sauce. John 14:6 - "Jesus answered, I am the way, truth and
life, only through me can get to the Father" 53 desserts lemon mousse 1 envelop
e unflavored gelatin 3 colorless yogurt juice of 2 lemons taste - sugar or sweet
ener and lemon Dissolve the gelatin according to package directions. Whisk the g
elatin into the blender, yogurt and lemon juice. Add the sugar without stopping.
Place in individual bowls and refrigerate. Before serving, garnish it with lemo
n zest. This is a light recipe! quick passion fruit mousse dessert 1 can sweeten
ed condensed milk 1 can cream without serum the same measure of passion fruit co
ncentrated juice Whisk the ingredients in the blender. Place in individual bowls
and refrigerate for 2 hours. I like to put grated dark chocolate on top before
serving.
Grape mousse 54 1 5 5 1 1 and 1 / 2 cup (tea) of grape juice concentrate clear s
poons (soup) of sugar package unflavored gelatin colorless tin of cream Beat the
egg whites until firm. Add sugar gradually, continuing to beat until it dissolv
es. Low heat the gelatin in 1 / 2 cup of grape juice, stir until dissolved. Add
the gelatin, the remaining juice and cream to the egg whites, beating until it f
orms a homogeneous mixture. Grease a baking dish, pour the mixture and refrigera
te. vera summer desserts 55 1 can sweetened condensed milk 1 can cream the same
measure of milk 1 box powdered macaroons (dissolved in 1 cup (tea) of hot water)
to taste - sugar or Karo syrup in a blender the Beat condensed milk, cream, reg
ular milk and macaroons. Place in a greased pudding with caramel or Karo. Refrig
erate until firm. bag of banana 1 banana, sliced 1 tablespoon (soup) spoon of br
own sugar 1 / 2 spoon (tablespoon) of butter 1 spoon (soup) semisweet chocolate,
chopped 1-2 mint leaves 2 spoons (soup) of orange juice to taste - cinnamon Cut
a sheet of aluminum foil in a square, placing the center of the banana slices s
prinkled with brown sugar, butter, cinnamon and other ingredients. Like candy wr
ap and bake in moderate oven for about 10-15 minutes. Homemade desserts sweetene
d condensed milk 1 1 1 1 cup (tea) cup instant powdered milk (tea) cup sugar (te
a) spoon of warm water (tea) unsalted butter In a heavy saucepan, mix the ingred
ients and bring to simmer for about 10 minutes, stirring as necessary, or until
it thickens. 56 custard pudding
1 can of condensed milk the same measure of milk 3 eggs 1 cup (tea) sugar syrup
to 1 / 2 cup (tea) of hot water in a large bowl, combine condensed milk, milk an
d eggs. Take a pan with a hole in the middle (19 cm diameter) and place the suga
r. Take it over medium heat until melted and brown sugar. Join then hot water. P
our the mixture in the bowl of caramelized mold. Bake in moderate oven in a bain
-marie for 1h30. When cold, unmold it and refrigerate. Philippians 4:6 & 7 - "Do
not be anxious about anything. In all however, are known for their needs in pra
yer to God with thankful hearts. And the peace of God which is beyond human unde
rstanding, will guard your hearts and your minds in Christ Jesus. "57 desserts r
ecipe Oma Hilde 130 g bitter chocolate powder 130g brown-and-stop or ground nuts
1 / 4 cup (tea) or coffee brewed strong coffee 2 tbsp (tablespoons) rum 1 / 2 c
up (tea) Reserve some brown sugar to decorate. Mix the ingredients evenly. Greas
e pans (of pie or decorative). Leave for 1 or 2 days until the surface is dry. T
urn out and dry the other side for 1 more day. Serve as dessert or at parties.€1
50 g frozen desserts sigh sigh of 2 cans of cream 250 g Nescau or other chocolat
e powder Break sighs with hands and put them in a baking dish. Shake the cream a
nd put it over the vent. Sprinkle chocolate on top and refrigerate. Serve as a d
essert. 58 300 g Pizza sweet guava, banana, or canned peaches into chunks 300 g
ricotta cheese, cottage cheese, fresh white cheese or grated mozzarella pizza gr
ossly one disk pre-baked 3 egg whites 1 pinch of salt About the disc spread the
ricotta pie without touching the edges. Arrange the ricotta over the guava. Beat
the egg whites. If you want a sweeter pie, add to each
egg whites 2 tablespoons (soup) of sugar. Add the salt. Spread the mixture over
guava. Garnish with slices of guava paste and bake for 7-8 minutes. Serve hot. P
salm 118:8 and 9 - "It is better to trust in God than to depend on men. It is be
tter to trust in God than to depend on important people. "59 desserts sweet pump
kin 1 pound pumpkin or squash into chunks 500 g vanilla sugar (optional) to tast
e - cloves and cinnamon sticks In a pressure cooker, place the pumpkin and sugar
. Season with cloves and cinnamon. If you want to use vanilla instead of cinnamo
n and clove. Do not stir. When opening pressure, count 18 minutes. Open the pot
until the next day. The candy is in syrup. black diamond ice cream desserts 3 1
1 1 small tablet of dark chocolate diamond pieces can of cream condensed milk pa
ckage colorless gelatin (dissolved in 1 / 2 cup (tea) of cold water) Beat the in
gredients in the blender. Pour into a baking dish and refrigerate. If desired, a
dd cocoa powder to the recipe to make it darker. 60 snacks 61 capuccino caseirin
ho a tin of milk powder instant coffee 100g a package chantineve * 3 spoons (sou
p) of chocolate powder 2 spoons (soup) of cinnamon (or to taste) 1 teaspoon (tsp
) baking soda soda Mix ingredients in a bowl. If possible, sift and baking choco
late before mixing them. Put in jars or cans tightly closed. Lasts 1 month. * Th
e chantineve is a type of cream milk powder that is found in supermarkets in the
section of gelatins. exotic juice
1 cup (curd) of pineapple juice concentrate 4 tablespoons (soup) of lemon juice
1 pint of lemonade or soda water 1 spoon (soup) of currants to taste - sugar in
blender or mix, beat the ingredients minus the currant . Once beaten, put away a
t the currant coloring. 62 snacks biscuit-and-stop 250 g of brown-and-stop groun
d 200 g butter 150 g sugar 250 g flour 1 pinch of salt 500g icing sugar Make a b
atter with the brown butter, sugar, flour and salt. Mix until you feel the dough
is no longer sticking to the hand. Preheat oven and grease a baking sheet. Make
balls with the dough and bring them to the oven for about 10-15 minutes. Do not
let them to yellow or harden in the oven too. Pass the still warm in powdered s
ugar. Store the cookies in tins or tupperwares. Psalm 50:15 - "If you call me on
the day of affliction, I will deliver you, and you shall worship me." 63 snacks
yogurt beaten 1 quart of plain yogurt 1 cup (tea) of oats to taste - banana, pa
paya, cantaloupe, carrot grated or strawberry and honey Place the yogurt, oats a
nd chopped fruit in a blender; gown. Add the honey until it is smooth. Serve imm
ediately. beets with yogurt or skim natural yoghurt 2 (200g each) 2 medium beets
cooked and chopped 2 teaspoons (tsp) lemon juice to taste - sugar or sweetener
Beat the ingredients in a blender and serve immediately. 64 vegetable pate snack
s
4 tomatoes, peeled and seeded 1 red pepper 1 large carrot and 1 1 / 2 onion 6 bl
ack olives, pitted 1 / 2 cup (curd) olive oil 1 egg 1 spoon (soup) of wheat flou
r to taste - salt and parsley Cut the vegetables and place them in blender with
remaining ingredients. Beat until smooth. Bring the mixture to simmer until thic
kened. Serve with toast. Isaiah 55:8 and 9 - "The Eternal God says: My thoughts
are 65 snacks like your thoughts, and I do not act like you. As heaven is far ab
ove the earth, so my thoughts and my actions are far above their own. "Chester s
moked pate 500 g ricotta 250 g chester or smoked turkey breast, chopped 2 spoons
(soup) of parsley yogurt 2 tablespoons chopped 1 (soup) shallow mayonnaise to t
aste - salt and pepper Place kingdom gradually ingredients in blender and blend
until a smooth paste. Serve with toast or biscuits and salt water.€sardine pate
1 3 1 1 tin of sardines (preferably steak) cooked yolks spoon (tablespoon) marga
rine or mayonnaise spoon (soup) of mustard Mix the ingredients. Serve with toast
. 66 sardine snacks magic a crustless bread 1 cup (tea) mayonnaise 2 cans of sar
dines in tomato sauce (preferably steak) 4 tablespoons (soup) of ketchup 1 / 2 c
up (tea) 3 tablespoons chopped green olives (soup) of chopped parsley Crumble th
e bread into a bowl. Add remaining ingredients stirring well. Place the mixture
in bread pan lined with parchment paper. Refrigerate for 2 hours. Serve as an en
try or for lunch. It is a good option for family parties. John 6:35 - "Jesus sai
d: I am the bread of life. Whoever comes to me
will never be hungry, and whoever believes in me will never thirst. "snacks 67 b
alls of cheese 200 g grated Parmesan cheese 2 tablespoons (soup) spoon of flour
2 egg whites 1 tablespoon (coffee) baking powder Mix the cheese with the egg whi
tes. Add flour and baking powder. Mix well with hands and form balls. Fry them a
nd drain on paper towels. Serve as an appetizer or snack. homemade hamburger 1 p
ound ground beef 1 package onion soup 2 tbsp (tablespoon) of mayonnaise snacks M
ix ingredients in a bowl. Make balls and flatten them slightly to achieve desire
d shape and size. If desired, wrap the burgers in plastic wrap and freeze them.
Fry the burgers still frozen. Avoid turn them during cooking so as not to break.
June 68th burger with mayo burgers homemade fried chicken cooked and chopped 3
eggs 1 / 2 cup (tea) of a yoghurt mayonnaise 1 teaspoon (tsp) mustard 2 spoons (
soup) of chopped parsley to taste - salt Combine eggs, mayonnaise, yogurt, musta
rd, parsley and salt, set aside. Arrange the burgers on a platter and cover with
reserved mixture. Romans 10:9 and 10 - "If you declare with your lips: 69 lunch
es Jesus is Lord and believe in your heart that God raised him, you will be save
d. So we believe with our heart and we are accepted by God, we declare with our
lips and we are saved. "Hamburger with corn and gravy
4 burgers homemade fried corn 1 can drained 1 / 2 cup (tea) of cottage cheese or
cream cheese 1 / 4 cup (tea) milk 1 teaspoon (tsp) mustard 2 teaspoons (tsp) Li
ne an ovenproof catchup with the burgers ; book. Combine corn, cheese, milk, mus
tard and ketchup. Pour the mixture over the patties and bake for 15 minutes to w
arm up. Romans 8:38 and 39 - "For I am sure that nothing can separate us snacks
70 of God's love: neither death nor life, nor angels, nor the other authorities
and heavenly powers, nor things present, nor the future, neither the world from
above, nor the world down below. Throughout the universe there is nothing that c
an separate us from the love of God which is ours through Christ Jesus our Lord.
"Recipes of mom 71 when buying cheaper spring fruits - pineapple, banana, silve
r, green coconut jabuticaba, orange, mango, papaya, watermelon, yellow melon, pe
ach, tangerine, murgote vegetables - zucchini, carrot, beet, carrot, chayote, to
mato and green bean greens - watercress, artichoke, lettuce, endive, broccoli, e
ndive, kale, cabbage -flower, spinach, hearts of palm, radish, cabbage and celer
y diverse - onion summer fruit - avocado, pineapple, banana, apple, plantain, co
conut, fig, guava, orange, lemon, apple national, passion fruit, watermelon, mel
on yellow , italy grape niagara grape and vegetables - cucumber, okra and tomato
es vegetables - corn and palm diverse - national garlic, potatoes and onions aut
umn fruits - avocado, banana-silver, persimmon, apple and tangerine-national stu
d vegetables - eggplant, chayote, cassava and okra vegetables - broccoli and pal
m winter fruits - banana-silver, strawberry and tangerine-Ponce vegetables - swe
et potato, cassava, manioc and chili greens - spinach, watercress, cabbage, caul
iflower, endive, arugula and spinach
Several 72 - garlic national You turn on the TV program on Rede Bandeirantes Ama
ury Jr. and Daniel Bork, apron and all, is just coming to say goodbye. What bad
luck! But all is not lost: now, thanks to this book, you can have more than 70 r
ecipes for quick and delicious dishes that within minutes will perfume your home
. And as you also need food for the soul, here are interspersed with recipes, up
lifting biblical quotes that Daniel Bork chose to brighten your day. support