SOPA DE CREME DE LEGUMES / PORTUGUESE PUREED VEGETABLE SOUP

5 quarts of water
4 potatoes, peeled and cut in half
1 zucchini, peeled, seeded and cubed
4 carrots, peeled and cut into smaller pieces
1 onion, whole and peeled
2 garlic cloves, whole and peeled
1 leek, cut into round thick slices
1 turnip, peeled and cut in half
2 tbs of olive oil
2 cups of cabbage, cut into bite-size pieces
2 chicken bouillon cubes
salt to taste
In a medium stock pot, add the water, bouillon cubes and bring to a boil. Add the potatoes, zucchini, carrots, onion, garlic, leek, turnip and olive oil. Reduce heat to medium and cook covered for approximately 40 minutes or until all vegetables are cooked.
Once vegetables are cooked, remove all of them, puree with a blender and return to pot or use a hand blender to puree right in stock pot. Cover and bring to a boil. Add salt to taste.
Add the cabbage and allow to cook covered on medium heat until the cabbage is cooked. Remove cover and allow to simmer until the soup reaches desired thickness.

Turkey meatloaf with apples and sage

Ingredients:

• 1 1/2 tablespoons butter
• 3 cloves garlic, minced
• 2 shallots, peeled and finely chopped
• 2 Gala apples, cored, peeled and sliced into small chunks
• 2/3 cup unseasoned breadcrumbs
• 2/3 cup milk
• 2 lbs. ground turkey meat
• 1 large egg, lightly beaten
• 1/4 cup apple butter, plus an extra tablespoon for tops of loaves
• 2 tablespoons chopped fresh sage
• 1 teaspoon fine sea salt
• 1/4 teaspoon ground pepper

Method:
Preheat your oven to 400. Grease your mini loaf pan or a baking pan.
In a medium size skillet over moderate heat, add the butter and cook your garlic and shallots, stirring, until onion is softened, about 3 minutes.
Stir together apple chunks, breadcrumbs and milk in a large bowl and allow to soak for about 5 minutes. Add your turkey meat and mix to combine. Stir in your egg as well as the garlic and shallots–Be sure to scrape as much of the butter from the pan into the bowl too. Mix in your apple butter, sage and salt and pepper until all your ingredients are mixed evenly throughout the meat. Spoon the meat mixture into your loaf tins, using all your meat. If you’re not using a loaf pan, place your meat onto your pan and shape it into an oval.
Bake in the oven on the middle rack for about 50 minutes or until the internal temperature of a loaf reaches 160 degrees. In the last minute of your cooking time, brush the tops with some apple butter. Remove the loaves from the oven and allow to rest for 5 minutes then serve.

Tuna Casserole

Makes 6-8 Portions (depending on serving size)
12 ounce package of pasta of your choice
3 tablespoons butter
1 large onion, diced
3 cloves of garlic, chopped
1 small bunch of parsley, chopped
1 cup of tomato sauce
salt & pepper to taste
2 (7-oz) cans of tuna (I like the tuna packed in olive oil)
1/2 cup shredded cheese of your choice (I like cheddar)
1/4 cup bread crumbs (I like the seasoned breadcrumbs)
3-4 tbsp olive oil

Preheat oven to 350 degrees F.
Lightly grease a 9 x 13 casserole dish and leave aside.

Cook noodles of your choice in boiling salted water and follow package directions for time needed.
Drain well, and add to a large mixing bowl and toss in the 3 tablespoons of butter. Leave aside
In a medium saucepan, add olive oil and sauté the onions over med-low heat for about 5 minutes, or until translucent. Turn up the heat to medium and add the tomato sauce, chopped garlic and continue to sauté together for another 4 minutes. Add the two cans of tuna and continue to sauté for another couple of minutes. Season with salt and pepper and mix in the chopped parsley. Remove from heat, and toss together into the pasta bowl. Add the shredded cheese and mix together.
Pour the mixture into the casserole dish, and top with the breadcrumbs.. making sure to sprinkle evenly over the casserole.
Bake for 35 minutes, or until browned on top.

8 Layer Pudding and Maria Biscuit Dessert... Sobremesa de 8 camadas pudim com bolacha maria

Ingredients:
2 packages 7 oz. each of Maria Biscuit
2 pints of heavy whipping cream
Homemade Vanilla Pudding : recipe below
Homemade Chocolate Pudding: recipe below
2 cups of strong coffee, cooled off

Directions:
grease a 15x10 rectangle dish and leave aside...
Using a large bowl, whip up the whipping cream, until nice and firm and forming peaks leave aside..
Using the rectangle dish you will begin to start your layers
1st layer of coffee dipped Maria Biscuits
2nd layer of vanilla pudding
3rd layer of coffee dipped Maria Biscuits
4th layer of whipped cream
5th layer of coffee dipped Maria Biscuits
6th layer of chocolate pudding
7th layer of coffee dipped Maria Biscuits
8th and final layer of whipped cream
Cover and refrigerate for at least 3 hours before serving

Directions for Vanilla pudding:
2 cups milk
1/2 cup white sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter
In medium saucepan over medium heat stir/whisk together milk, sugar, cornstarch and salt. Bring to a boil, and cook and stir until mixture thickens. Remove from heat, stir in vanilla and butter.
Let it cool off before spreading on top of the Maria Biscuits.
Directions for Chocolate pudding:
1/2 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup cornstarch
1/8 teaspoon salt
2 3/4 cups milk
2 tablespoons butter, room temperature
1 teaspoon vanilla extract
In a saucepan over medium heat, stir/whisk together milk, sugar, cocoa, cornstarch and salt. Bring to a boil, and cook, stirring constantly, until mixture thickens. Remove from heat, and stir in butter and vanilla. Let it cool off before spreading on top of the Maria Biscuits.

Easy Peanut Butter-Chocolate Chip Pie

 

What you need

 1 pkg. (468 g) refrigerated chocolate chip cookie dough, divided

 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding

 1 cup cold milk

 1/3 cup Kraft Smooth Peanut Butter, divided

 1-1/2 cups thawed Cool Whip Whipped Topping, divided

1 oz. Baker's Semi-Sweet Chocolate

 2 Tbsp. chopped toasted peanuts

Make It

• Heat oven to 350ºF.
  
• 
  Step 1
  Use lightly floured hands to press 3/4 of the cookie dough onto bottom and up side of 9-inch tart pan with removable bottom. Bake on bottom oven rack 20 min. or until golden brown; cool completely. Meanwhile, roll remaining cookie dough into 6 (1-1/2-inch) balls; place, 2 inches apart, on baking sheet. Bake 10 to 12 min. or until golden brown.
  
• 
  Step 2
  Beat pudding mix and milk with whisk 2 min. (Pudding will be thick.) Add 1/4 cup peanut butter; mix well.
  
• 
  Step 3
  Stir in 1/2 cup Cool Whip; spread onto bottom of crust. Top with remaining Cool Whip, spreading to within 1 inch of edge. Refrigerate 2 hours or until filling is firm.
  
• 
  Step 4
  Remove rim of pan carefully. Cut each cookie in half; insert, cut-sides down, into top of pie. Microwave remaining peanut butter in microwaveable bowl on HIGH 45 sec. or until melted; stir. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie; sprinkle with nuts.