Posts in category: Receitas Inglês

– 1 kg of large dry shrimp;
– 2 liters of tucupi Virrosas;
– 2 packs of jambu;
– 500g of lemon;
– 200g of salt;
– 4 kg of rib tambaqui;
– 500g of onion;
– 2 packs of green scent;
– Black pepper to taste;
– 100g of garlic;
– Paprika;

– Cooking tucupi with garlic;
– Add the chopped green scent, lemon juice and black pepper to taste;
– Season the tambaqui with lemon, salt, garlic, black pepper and paprika;
– Roast the fish until golden;
– Add jambu in tucupi and fish;

– 3 oxtails cut at the joints;
– Complete seasoning, seasoning for meat, black pepper, salt, monosodium glutamate, paprika, vinegar Virrosas;
– 2 diced onions;
– 6 cloves of garlic;
– 1 tablespoon of tomato paste;
– 1 tablespoon of olive oil;
– Hot water;
– 2 bunches of jambu (amazon cress);
– 3 liters of tucupi Virrosas;
– About 1 tablespoon of sugar to remove the acidity of the tucupi;
– Chicory, chives and chopped cilantro;

– Mix the already cleaned tails with seasoning to taste, half the onion, 4 squeezed garlic cloves and the tomato paste and marinate for 20 minutes;

– In the pressure cooker, heat the oil well and saute the meat with the seasonings. Cover with hot water, cover and cook for 35 minutes after applying pressure (the meat should not be too soft or too hard, as it will cook for 10 minutes in tucupi);

– While the oxtail cooks, wash the jambu leaves well, leaving only the finest leaves and stems. Blanch in boiling water until wilted and drain. Reserve;

– In a large pan, heat the tucupi with the rest of the onion and garlic, chicory to taste and enough sugar so that the tucupi is neither too sour nor too sweet;

– As soon as the tucupi boil, add the oxtail and cook for another 10 minutes. Add the jambu and serve sprinkled with cilantro and chives to taste;

– 2 chickens;
– 4 cloves of garlic;
– 6 mini onions;
– 2 tablespoons of unsalted butter;
– Salt and pepper to taste;
– 500ml of tucupi Virrosas;
– 4 leaves of chicory from Pará (or if you don’t find it, 3 sprigs of coriander);
– 2 sweet peppers;
– 2 goat peppers;
– Jambu to taste;

– Season the chicken with salt, pepper and two crushed garlic cloves;
– Fill each one with 3 mini onions and 1 whole pepper;
– Pass a string around it so that it is very tight and join the drumsticks at the top, making a knot. Season the chicken inside as well;
-Close the bottom of them with a toothpick. Smear with butter. Cover with aluminum foil and place in a medium oven. After 20 to 30 minutes check if it is cooked and remove the paper to brown;
-In a deep pan, place the tucupi with two garlic cloves, chicory, jambu, sweet pepper and boil for 10 minutes;
-Place the chickens in the tucupi and boil for 15 to 20 minutes. Serve hot with white rice and fine manioc flour;

– 5 kg of duck – we use those of 2.5 kg;
– 2 liters of tucupi Virrosas;
– 3 heads of steel;
– 5 dientes de ajo for el broth;
– 2 spoons of cumin;
– 2 cups of vino blanco vinegar;
– 500 g of precooked jambu;
– 1 cup of albahaca tea;
– 1 sweet pepper for the duck;
– 20 sweet peppers for la salsa;
– 1 spoonful of salt;

– Thaw and clean the duck. if you buy a frozen duck, it will come with a bag with the giblets inside, which will not be used in this recipe.

– Wash the duck well, and if necessary use tweezers to remove the hair bulb remains that are left in it. this phase is called “let’s shave the duck”. after that, wash the duck well under running water.

– Make a marinade with the vinegar, crushed garlic, chopped pepper, cumin and salt. put the duck in the marinade and mix well, massaging a little. cover and refrigerate for 8-12 hours.

– After a few hours, turn the duck so that it seasons evenly. remove the duck from the refrigerator and preheat the oven to 180ºC.

– Place the duck in the oven, covered with aluminum foil. if you prefer, you can use a plastic bag to roast – place the duck with the marinade in the bag and close, leave it in the refrigerator for marinating and cook the first 3 hours with the bag closed and the last with the bag wide open. in the case of aluminum foil, remove after 3 hours. for 5kg of duck it took 4 hours in the oven. a 2-3kg duck takes approximately 3 hours.

– After the duck has been in the oven for 3 hours, place the tucupi with the 5 cloves of garlic in a large pan and bring to a boil. turn off the heat and remove the garlic. when the duck is done, remove from the oven. turn on the tucupi fire again on the medium.

– Cut the thighs and larger pieces of the duck and with the help of a fork, shred all the meat you can and place in the tucupi.

– Add the chopped jambu, the basil leaves and two ladles with the duck broth to the pan and mix well. cook for 30 minutes.

– To make the sauce, add 1-2 ladles with the broth and peppers. serve with white rice and water farofa.

– 6 chicken breast fillets;
– 3 tablespoons of cooking oil;
– Garlic and salt to taste;
– 1/2 cup (tea) of sour cream;
– 1/2 cup (tea) of Virrosas soy sauce;

– Season the files with garlic and salt (be careful with the salt, as the soy sauce is already salty);

– Grill in olive oil until golden, turn off the heat, add the cream and soy sauce;

– Stir well and serve;

– 1 kg of drumsticks (but can also be made with any other piece of chicken, including chicken breast cut into 3 cm squares);
– Lemon;
– 1/2 cup of honey (or a little less);
– Shoyu sauce Virrosas as much as enough;
– 2 tablespoons of mustard;
– 2 tablespoons olive oil

– Clean the chicken and pass the lemon;

– Pass the soy sauce all over the chicken and reserve for about 1 hour;

– Pour all honey, mustard, oil or butter over it;

-If you want to add a little more soy sauce;

-Mix a lot to smear all the pieces with the mixture;

-Put the chicken in a pan smeared with oil, drizzle with all the seasoning and bake for about 1 hour, after 40 minutes, turn the pieces;

– Brush the meat with the broth until golden brown;

– 500g noodles for yakisoba;
– 400 g minced meat or in strips (rump, duckling or file mignon);
– 200g of champignon;
– 2 large onions chopped into medium cubes;
– 2 carrots cut diagonally;
– 1/2 packet of Japanese broccoli;
– 1/2 small packet of chopped cabbage;
– 1/2 cup of oil;
– 1 tablespoon of olive oil;
– 1 tablespoon of sugar;
– 1/2 cup of Virrosas soy sauce;
– 300 ml of sauce for yakissoba (or 1 broth tablet);

– Cook the pasta as instructed on the packaging (usually 4 minutes) drain, wash and set aside;

– Cook broccoli, cabbage and carrots in steam for about 5 minutes or in boiling water for 3 minutes, so that they are al dente;

– In a very large pan, put the oil and onion and sauté it until almost brown;

-Then add the meat and fry a little until it gets a color;

-Put all vegetables, soy sauce and yakisoba sauce;

– Throw the sugar on top and stir well;

-On low heat, cover and cook for about 5 minutes;

– Meanwhile, place the oil in a pan and lightly fry the cooked and drained pasta, stirring well;

– Mix the pasta well in the sauté and serve;

– 2 kg of pork rib;
– Coarse salt;
– Black pepper;
– 80g of brown sugar;
– 4 crushed garlic cloves;
– 3 tablespoons of American type yellow mustard;
– 80ml Virrosas Worcestershire sauce;
– 150ml of sieved tomato sauce;

– Make small cuts without completely separating the pork rib. Season with coarse salt and pepper to taste. Brush with oil and marinate for 12 hours in a tray suitable for the oven;

– For the barbecue sauce: Place the sugar in a pan and start caramelizing. Mix all the other ingredients and turn off the heat when the first boil starts;

– For meat preparation: Brush the meat with the sauce and place in a preheated oven at 150 degrees for 2 hours, while the meat is cooking in the oven. Continue brushing every 15 minutes;

– 1 cup of mayonnaise (if possible homemade);
– 1/2 cup chopped pickles;
– 2 tablespoons of Virrosa vinegar;
– 1 tablespoon of sugar;
– 1/2 coffee spoon of salt;
– 1/2 medium grated onion;
– 2 tablespoons of mustard;
– 1 minced garlic clove;
– 2 tablespoons Worcestershire sauce Virrosas;
– 1 tablespoon of spicy paprika;
– 2 tablespoons of ketchup;
– 1/2 squeezed lemon;

– Mix all the ingredients in a container until it forms a homogeneous sauce;

– Put on your sandwich, preferably over lettuce and tomato;

– Depending on the taste of each one, reduce the amount of spicy paprika;

Pasta
– 1 liter of water;
– 500g wheat flour;
– 2 envelopes of chicken broth;
– 1/2 cup of soybean oil;
– 1/2 tablespoon of salt;

Filling
– 1 shredded chicken breast;
– 1 sliced onion;
– Green smell;
– 1 chopped tomato;

To bread
-Breadcrumbs;
-Milk;

To serve
– Virrosa pepper sauce to taste;

-Put the water, chicken stock, salt and oil on the fire until boiling.

-Add the wheat flour and stir until it becomes a homogeneous mixture.

-Leave to cook for 5 minutes and continue stirring.

– Sauté the chicken breast with the onion, tomato and green smell.

-Make balls, fill with chicken and make the shape of drumstick, pass in milk and then in breadcrumbs.

-Fry in hot oil.

-Serve with Virrosas pepper sauce to taste.