Ingredient of the Brazilian Pizza:

* Flour
Oil *
* Yeast
* Water
* 2 large tomatoes
* Fried Tomatoes
* Onion
* Cheese
* Cooked Ham
* Oregano
* Maize
* Salt

Preparation of the Brazilian Pizza:

Step 1: To prepare the pizza dough on a table or flat surface disperse the flour mixture, water, oil and yeast. Mix well until dough is consistently strong and thick.

Step 2: We make a loaf of flour and let stand for 20 minutes for the yeast to take effect and increase its volume.

Step 3: Flatten the dough to form the model of the pizza.

Step 3: Put the pizzas in the oven for 20 minutes.

Step 4: For filling, in a pot of oil previously threw the onion cut into fine cubes, crushed tomatoes and seasonings. He threw the tomato sauce and all together on the pizza.

Step 5: Remove the pizza from the oven and add the ham, cheese, corn, oregano, and we put in the oven to melt the cheese.

So we will enjoy a delicious pizza to the Brazilian.

Ingredients Fresh Loaf Ice Cream

* 1 bar dark chocolate 200 grams or more
* 1 500 grams sweet bread
* 1 jar of half a kilo of ice cream
* Cherries, raspberries, raisins or nuts for garnish

Preparation of sweet bread with ice cream

Step 1: buy a sweet bread typical size. It can be filled with dried fruit or not, and may be vanilla or chocolate. It does not matter.
Step 2: We take the top of the pastry and cut the top section like a lid.
Step 3: Once we have the sweet bread “with its top cut” took it and made a hole in the middle and removed some of that sweet bread. Leaving empty space. The idea is that the cut we make is as neat as possible.
Step 4: We took the ice and fill that hole in the pastry.
Step 5: Having made the filling, take the “cap” that cut at the beginning and we cover the pastry and place it in the refrigerator.
Step 6: While making sweet bread cold, melt the chocolate until the dough is completely liquid.
Step 7: We take the chocolate, cover all the bread and garnish with fresh plums, or berries or nuts. The decor may be optional with the diner’s choice ae ingredient. We may also add fresh milk or cream pastries on display.

The result is a cold dessert, sweet bread half and half cream, almost really like a cake, and covered with ingredients that never fail like chocolate or cream. This, accompanied by a good cider fresh or dry champagne, will be the ideal combination.

- 1 / 2 kilo of cheese for grating
- 1 / 4 kilo of potatoes
- 6 hard boiled eggs
- 1 / 2 kg. lard
- 1 / 2 cup oil
- 1 onion
- Sal
- 2 tsp. ground pepper
- 2 tsp. paprika
- 1 kg. flour
- 1 cup boiling water
- 4 tsp. sugar

Preparation of cheese empanadas

For the dough:
Mix the flour, water boiled with salt, two teaspoons of sugar and half a tablespoon of lard. It forms a thick, stretch and form disks.

For the filling:
Fry the onion in five tablespoons of oil. Add five tablespoons of water, salt and seasonings. Boil and remove from heat before it thickens. Add the cheese and half-baked potatoes cut into cubes, and egg.

Fill pasta discs to form a repulsion or design can be achieved with a fork or folding the dough over itself.
Fry patties in oil and grease or cooking in the oven at medium heat.

• 12 dried leaves of corn.
• 2 cups cornmeal.
• 1 / 2 pint of broth or water.
• 3 tablespoons fat.
• 1 / 2 kg minced beef with a knife.
• 1 teaspoon cumin.
• 2 hard boiled eggs.
• 3 tablespoons seedless raisins.
• 50 grams of chopped green olives.
• 1 small onion, chopped, sauteed in oil.
• Salt and pepper.
• 1 teaspoon paprika.
• Oregano.

Preparing tamales

Soak the leaves in hot water and then drain. Heat through the corn flour with water or broth and wait until thickened. Having two overlapping leaves crosswise and place the dough on it. In addition, cooking meat in fat and saute briefly with a few drops of water. Season with salt and spices. Off the heat, add the chopped egg, raisins, olives and onion and composites the ingredients. Place the mixture over the cornmeal previously placed on the leaves and tie them with threads. Boil in salted water tamales and serve while hot.

• 150 grams of corn trodden.
• 1 liter of milk.
• 1 vanilla pod.
• 150 grams of powdered sugar.

Preparation of the porridge

Soak corn in cold water for a day. Then cook in same water. Boil milk with sugar and vanilla and add the cooked corn after wring. Cook for a few minutes and serve cold.
During colonial times, the vendors handing the pudding, a dessert made of corn, through the streets of the Argentinean territory. Currently being prepared especially for national celebrations as the Revolution of May and Independence Day.

Ingredients chicken couscous

- 250 grams of semolina wheat couscous

- 1 tsp. salt

- 1 tbsp. olive oil

- 20 grams of butter

- 1 kg. onion

- 200 grams of chickpeas

- 200 g currants

- 1 kg. bucking chicken

- Saffron

Preparation of chicken couscous

Boil 250 ml. salt water and oil. Remove the source of the fire and add the semolina with encircling movements. Let stand for two minutes. Add butter and cook for an additional three minutes. Book the couscous.

On the other hand, fry the onion with oil and the chicken for 10 minutes. Stir continuously. Add salt, saffron and a small cup of water. Boil for half an hour over low heat.

Then add the chickpeas and raisins. Let it cook for 10 minutes.
To serve, place the couscous as a base of meat and sauce.

- 1 cup water

- 4 eggs

- 1 cup flour

- 1 tbsp. butter

- Sal

- Oil

- Vanilla

Preparation of the sham Balah

Boil water with butter and salt and add the flour all at once, moving quickly to form a dough.

Allow the preparation to reduce its temperature, and add eggs and vanilla.
Place dough in a piping bag or cone with a kitchen spoon to push the formation of fingers or dates.
To obtain the desired amount of dough, pass a knife along the edge of the cone and drop each date in hot oil.
Balah fry and sprinkle with powdered sugar or syrup.

Note: Dates can also be decorated with nuts or coconut.

- 1 cup rice

- 1 onion

- 1 tbsp. oil

- 1 / 2 cup water

- 1 cup tomato sauce

- Sal

- Pepper

- Spices

Preparation of Rice-Pilaf Mufalfal

Fry the onion in a bowl with olive oil until it becomes golden color. Add tomatoes and spices. Salt and boil.
After a few minutes of cooking, add the rice and let it clean simmer.

When the rice has absorbed all the water and cook for 25 minutes at a low temperature.

- 4 cups sugar

- 2 cups cracked wheat

- 1 / 2 cup cornstarch

- Milk

- Nuts

- Raisins

Preparation of Ashura

Boil the corn in a pot. On the other hand, dilute the milk and cornstarch and add sugar. Add this mixture over a pot of wheat and stir continuously.
When the wheat is cooked, remove from heat and add nuts and raisins to the mix.
Ashura Chill before serving.

Ingredients for 6 people:

A duck than 2 kilos and half.
Orange juice 6.
2 glasses of Cointreau.
100 grams of sugar.
Margarine.
Sal

Preparation:

Clean the duck, make a few cuts on the breast and in English. Make a mixture with margarine and salt and smear the inside of the duck and the courts.
Paring an orange, removing skin and white cover is underneath, so that the flesh is visible. Put the peeled orange in a bowl, add the Cointreau., And leave it for at least an hour to impregnate well. After this time, put the orange on the inside of the duck and reserve the Cointreau.
Cut one of the oranges into slices, keeping the skin, cut slices in half and put half on each slice of the cuts that he has made the duck.
Place the duck on a baking sheet and sprinkle with the juice of the third orange.
Place the dish with the duck in the middle of the oven, preheated to 180 degrees, keeping the grill on as well and leave for 1 hour, watering it occasionally with the juice and juice to be dropping.
Meanwhile, put sugar in a saucepan and three tablespoons of water and make a syrup, taking care not to caramelize.
After this time, remove from oven and spread on the tray, the fourth orange, cut into thin slices. With a kitchen flat brush, paint around the duck well with the syrup. Pour into the tray the rest of Cointreau, place it back in the oven and keep the temperature at 180 º for 30 minutes.