thegoodfellas/blogset-br huggingface dataset:
Petit Gateau is a French creation. It is a delicious chocolate cookie shell crocant and creamy filling,that can be chocolate, milk, tangerine,fruit or alcoholic drinks.The Petit became popular in restaurants in New York on 90's and came to brazil in 1996. In French,''gateau'' means biscuit and is very much famous in many parts of the world. INGREDIENTS: 1 / 4 cup of tea of butter 3 / 4 cup of tea of sugar 3 / 4 cup of tea of flour wheat 250 g of chocolate means bitter in pieces 5 egg yolks 5 eggs HOW TO DO IT: In a bowl refractory supported on a pan with water and warm, without boiling, melt the chocolate and butter, stirring gently. In a large bowl, mix with a spoon to stick with the egg yolks and sugar. Add the melted chocolate and flour gradually, stirring well. Distribute the mass in little forms. Asse by 15 minutes. Removefrom oven. If desire, serve with ice cream, cream. Bibliography: www.pratofeito.com.br www.wikipedia.org Spaghetti is a long, thin form of pasta. It is versatile, popular, and available throughout the Western world. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning "thin string" or "twine". The word spaghetti can be literally translated as "little strings."ServingMost spaghetti sold and consumed is commercially prepared, then dried. Spaghetti is cooked by boiling the pasta with salt in water until soft. The consistency or texture of spaghetti changes as it is cooked. The most popular consistency is al dente which is translated from the Italian as "to the tooth"; that is soft but with texture, sometimes even with bite in the center. Others prefer their spaghetti fully cooked, which gives it a much softer consistency. The best dried spaghetti is made from durum wheat semolina. Inferior spaghetti is often found produced with other kinds of flour, especially outside Italy. Fresh spaghetti should be prepared with grade '00' flour.Spaghetti is used as a base in cooking for sauces such as bolognese and carbonara. Bolognese is a meaty sauce, whereas carbonara is a cheesey, creamy sauce.An emblem of Italian cuisine, spaghetti is frequently served in tomato sauce, which may contain various herbs (especially oregano and basil), olive oil, meat, or vegetables. Other toppings include any of several hard cheeses, such as Pecorino Romano, Parmesan or Asiago. Outside Italy it is often served with meatballs, although that is not a typical Italian recipe.Spaghettini ("thin spaghetti") takes less time (usually two minutes less) to cook to al dente form than regular spaghetti. There is also spaghettoni ("thick spaghetti") which takes longer to cook. All three types of spaghetti are larger than the other round-rod pastas (like vermicelli).Eating spaghetti with a fork and a spoon is perfectly polite in parts of the United States, although the view on this varies both there and in most other cultures. Many other cultures eat it with just a fork like most other Continental dishes. In Asia, many people use chopsticks as a form of eating rather than forks, as chopsticks are customary in
most Asian countries.Another method of eating spaghetti, which is the traditional way in Italy, is to use just a fork and twist it so that the spaghetti wraps around the fork.OriginsWhile many believe that spaghetti (or even pasta in some accounts) originated in China (where long thin noodles have a lengthy history), some now assert that the reading of a lost Marco Polo manuscript which led to this belief, was in fact an inaccurate Latin translation. Historically people in Italy ate pasta in the form of gnocchi-like dumplings pasta fresca eaten as soon as it was prepared. It has now been asserted that the Arabs who populated Southern Italy (around the 12th Century) were the first to develop the innovation of working pasta from grain into thin long forms , capable of being dried out and stored for months or years prior to consumption (see Peter Robb's Midnight in Sicily pp 94-96 for details). Legend has it that Cicero, the famous Roman orator was fond of "laganum", an ancient tagliatelle.The Saracens, originally from North Africa, invaded southern Italy in the 9th century and occupied Sicily for 200 hundred years. Pasta is now associated with Italians as a whole. The popularity of pasta spread to the whole of Italy after the establishment of pasta factories in the 19th century, enabling the mass production of pasta for the Italian market.Spaghetti in cultureOn April Fools' Day, 1957, the BBC ran a very successful spoof documentary explaining how spaghetti is grown on spaghetti trees.The spoof religion Pastafarianism holds that the universe was created by a Flying Spaghetti Monster."Spaghetti" can be used to describe objects which are complicated or tangled, such as spaghetti code or Spaghetti Junction.Spaghetti Eis is a mock dessert which looks like spaghetti with tomato sauce.
The history of pizzaPizza is a baked pie of Italian origin consisting of a shallow bread-like crust covered with seasoned tomato sauce, cheese, and often other toppings such as sausage or olive. The word pizza is believed to be from an Old Italian word meaning "a point," which in turn became the Italian word "pizzicare," which means "to pinch" or "pluck."The pizza could have been invented by the Phoenicians, the Greeks, Romans, or anyone who learned the secret of mixing flour with water and heating it on a hot stone.In one of its many forms, pizza has been a basic part of the Italian diet since the Stone Age. This earliest form of pizza was a crude bread that was baked beneath the stones of the fire. After cooking, it was seasoned with a variety of different toppings and used instead of plates and utensils to sop up broth or gravies. It is said that the idea of using bread as a plate came from the Greeks who ate flat round bread (plankuntos) baked with an assortment of toppings. It was eaten by the working man and his family because it was a thrifty and convenient food. Way of preparation: Mass for Pizza (Oven to the firewood) Income: 2 units - 30 g of I leaven cool biologico - 1/3 pot (tea) of oil - 2 spoons (tea) of salt; - 1 1/2 pot (tea) of water; - of 5 the 6 xicaras (tea) of wheat flour; - semolina to open; - oil to dip in grease; Way of preparation: It dissolves I leaven it in the water, I add the oil, the salt and the flour to the few moving with a spoon until freeing of the canister. It transfers to a surface of rock or wood and sove per 5 minutes or until getting a smooth and soft mass. It places in a canister and it dips in grease with oil. It covers and it leaves to rest for 1 hour or until folding of volume. It divides the mass in 2 portions and boleie. It covers and it leaves to rest for 1 hour. It opens in aid of a coil and pierces with a yoke. It dips in grease with oil and daily pay-it bakes for 3 the 5 minutes in the oven to the firewood. It spreads the filling and it comes back to the oven per 5 minutes capsizing in the half of the time or until . It serves after that. If it will be to bake in the oven caretaker, it diminishes 1/4 of the water and it adds to 2 spoons (soup) of curd or natural yoghurt. It heats the oven well (higher possible) - also the pan of rock in which the pizza will be baked. It removes the pan and it places the mass without the filling (it does not forget to dip in grease with oil) daily pay-to bake per 8 minutes, it spreads the filling and it bakes per 15 minutes or until to bake and the cheese to
melt. Gravy Raw CaretakerIncome 2 pots (tea)- 8 well mature Italian tomatoes;- 4 spoons (soup) of onion well cut;- 5 spoons (soup) of oil;- 1 spoon (tea) of sugar;- perforated cool basil the taste;- salt and pepper-do-kingdom in the hour the taste;Way of preparation:It washes the tomatoes, cut to the way and rale in thin the thick one until being only the skin (well-taken care of not to ralar the fingers, the hand dries aid in the footprint well), it places in the bolter it leaves per 30 minutes or until all leaving the excess water. It tempers with the oil, the onion, the sugar, the basil, salt and pepper. It uses.Coverings:Marguerita- 1/2 pot (tea) of tomatoe gravy;- 200 g of mussarela in rodelas;- 50 cheese;- 1 Italian tomatoe sliced finely;- basil leves the taste;Vegetables- 1/2 pot (tea) of tomatoe gravy;- 200 cheese g mussarela;- 1/2 sliced green chili;- 1/2 sliced onion;- 1 pot (tea) of champignon sliced Paris;Chocolate- 200 g of chocolate;- 150 g of milk cream;
The sushi is a plate of unknown origin but is from the popular Japanese cooking. The ingredients it is based on rice seasoned with vinegar and sugar and filled with fish, seafood, fruits, vegetables or egg. Coverage may be raw, cooked or marinated; and can be served on a bowl of rice, wrapped in a strip of dry kelp on rice dumplings made manually, or stuffed into a small bag of tofu dry. The sushi is a dish eaten on the day of the Chinese, Japanese and other cultures.This section lists the different ways to build the sushi, regardless of the types of filling and coverage: Makizushi (Sushi Coiled). . A cylindrical piece, formed with the help of a coiled wake of bamboo, called makisu or sudare. The makizushi is usually wrapped in nori, a piece of dried kelp that houses the rice and filling.o Hosomaki ( Small roll thin). .A piece cylindrical thin, with the nori on the outside. The typical hosomaki has around two centimeters thick and two centimeters wide. They are generally made with one filling, simply because there is not enough room for more than one.o Temaki (Small roll of hand). . A big piece in the cone, with the nori on the outside and ingredients to the mouth of the large end. A typical temaki has around ten centimeters in length, and is eaten with the fingers, because it is very strange pick it with small sticksNarezushi. . Is an older form of sushi. A fish is stuffed with salt after their bodies and scales are removed. These fish are placed in a barrel of wood dipped in salt and tsukemonoishi tablets with a heavy stone or a specific. They are fermented for between ten days and one month. Then these fish are placed in the water for between 15 minutes and an hour. The fish are then placed in another barrel, embedded and placed in layers with rice cooked in steam fish and colds. Then they are again on a partial sealed with a stone and otosibuta specific. As the days pass, water fermented should be withdrawn. Six months later, these "funazushi" can be eaten, and can also last for another six months.Gomokuzushi. Sushi-style Kansai. . Ingredients cooked or raw mixed in the middle of the rice bowl. The bread base of the pizza (called the "crust" in the United States and Canada) may vary widely according to style: thin as in hand-tossed pizza or Roman pizza, thick as in pan pizza, or very thick as in Chicago-style pizza. It is traditionally plain, but may also be seasoned with butter, garlic, or herbs, or stuffed with cheese.In restaurants, pizza can be baked in a gas oven with stone bricks above the heat source, an electric deck oven, a conveyor belt oven or, in the case of more expensive restaurants, a wood- or coal-fired brick oven. On deck ovens, the pizza can be slid into the oven on a long paddle called a peel and baked directly on the hot bricks or baked on a screen (a
round metal grate, typically aluminum). When making pizza at home, it can be baked on a pizza stone in a regular oven to imitate the effect of a brick oven. Another option is grilled pizza, in which the crust is baked directly on a barbecue grill. Greek pizza, like Chicago-style pizza, is baked in a pan rather than directly on the bricks of the pizza oven.Pizza, like so many other foods, did not originate in the country for which it is now famous. Unless you have researched the subject, you, like so many people, probably always thought Pizza was strictly an Italian creation.The foundations for Pizza were originally laid by the early Greeks who first baked large, round and flat breads which they "annointed with oil, herbs, spices and Dates."Tomatoes were not discovered at that time or, very likely, they would have used them as we do today.Eventually the idea of flat bread found its way to Italy where, in the 18th century, the flat breads called "Pizzas", were sold on the streets and in the markets. They were not topped with anything but were enjoyed au naturel. Since they were relatively cheap to make, were tasty and filling, they were sold to the poor all over Naples by street vendors.The acceptance of the tomato by the Neapolitans and the visit of a queen contributed to the Pizza as we know and enjoy it today.How make.Pizza dough is made with yeast so it does take a little advance planning, but it's easy to handle and can be frozen. This recipe makes enough dough for about two 12-inch pizzas. After the dough is ready all you have to do is put some tomato sauce, cheese and your favorite toppings on and put it in the oven.Things Youll Need:1 1/4 c. warm waterVegetable Oils Or Olive Oil3 1/2 to 4 c. sifted flourPizza Pan Or Baking Sheet1 tsp. salt2 packages dry yeastsStep 1:Sprinkle the yeast into a medium bowl containing 1 1/4 cup warm water and stir until yeast dissolves.Step 2:Add 2 cups sifted flour and stir until blended.Step 3:Add another 1 1/2 to 2 cups flour and blend until too stiff to stir with a spoon.Step 4:Turn the dough out onto a floured surface and knead it for 10 to 15 minutes until dough is smooth and elastic. (See "How to Knead Bread Dough" in the Related eHows.)Step 5:Place the dough in another bowl greased with a small amount of oil. Turn the dough once so that the top is oiled.Step 6:Cover the bowl with plastic wrap and put it in a warm place for about 45 minutes--until the dough rises to about double its original size.Step 7:Preheat the oven to 500 degrees F.Step 8:Dump the dough back onto the floured surface and punch it down, getting rid of any bubbles. Divide the dough in half and let it rest a few minutes.Step 9:Roll each half into a 12-inch circle, depending on your personal preference for how thick pizza crust should be. (It will puff slightly when baked.)Step 10:Transfer the dough to an
oiled pizza pan or baking sheet, or, if you have a baking stone, to a cornmeal-sprinkled wooden pizza peel for transfer directly to the stone.Step 11:Add sauce, cheese and toppings as desired. If you like, brush exposed edges of the crust with olive oil.Step 12:Bake each pizza for 15 to 20 minutes, or until crust is nicely browned and cheese is melted.
Nachos are a popular snack food, originating in North America. In their simplest form, nachos are usually tortilla chips covered in melted cheese. First created circa 1943 by Ignacio "Nacho" Anaya, the original nachos consisted of fried tortilla chips covered with melted cheese and jalapeno peppers. The International Day of the Nacho is celebrated on 21 October with the International Nacho Festival held at Piedras Negras, Coahuila, Mexico.[1] OriginNachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas, around 1943 at a restaurant called the Victory Club.[1][2] The account goes that the wives of several U.S. soldiers from nearby Eagle Pass, who were in Piedras Negras on a shopping trip, arrived at the restaurant after it had closed for the day, so chef Ignacio "Nacho" Anaya invented a new dish for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles and fried them, then added yellow Wisconsin cheese, calling the dish nachos especiales, or "Special Nachos". The popularity of the "nacho" spread throughout Texas, but did not become well known outside of the Lone Star State until the 1970s when Howard Cosell was given a plate of nachos during a taping of Monday Night Football in Houston; he enjoyed the dish, and was amused by the unusual name. He talked about them throughout the game, and for several weeks following it.The word "nachos" first appears in English in 1949.[1] TacosA taco is a traditional Mexican food. The word taco is used differently outside of Mexico. Sometimes tacos come with a tortilla, but its not the same thing. . Sometimes cooked in microwave or broiled in oven. Tacos can be with meal, fish, cheese, guacamole, onions, and salsa, its in the grill. Can be with radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cumber slices, or grilled cambray and onions, to.Tacos are popular in Canada and United States to.There we have a lot of forms,but people said that is not the same thing.People eat tacos in every situation, in Mexico, Canada and United States. Tacos is similar of sandwich,but can be with differents types of foods. PizzaPizza is the name of an oven-baked, flat, usually round bread that is usually covered with tomatoes or a tomato-based sauce and often mozzarela cheese, with other toppings added according to region, culture or personal preference. While originating as a part of Neapolitan cusine, the dish has become popular in many different parts of the world. A shop or restaurant where pizzas are made and sold is called a "pizzeria".The phrase "pizza parlor" is also used in the United States.HistoryThe history of pizza started at six thousand years ago. Some people belive the pizza was created by the egypts and other people belive it was created by greegs.CostumsIn Brazil the pizza ussualy is eat in a pizza parlo with friends or family.How to make a pizza?You will need:Olive OilFlourMozzarella cheeseDry Active Yeast, one or two packetsTomatoes, diced or whole is fine.Step 1:First, we need to
make the dough - this is the most critical step.Drop one or two packets of yeast into a bowl. I use two, but you can get away with one. I find that the extra yeast sometimes helpsthe dough rise a bit more if I end up making too little. But one works.You should now have this:Step 2:At this point, you want to add about 3/4 of a cup of LUKEWARM water. It should not be hot, it should not be cold. If its hot, you'll end upcooking the yeast before its ready, and if its cold, the yeast wont rise well.Mix the yeast until it dissolves in the water - this should take ten seconds or so.You now have this:Step 3:Now, we add flour.Step 4:Grab a nice big handful of flour and dump it in.Step 5:You'll have a gooky mess at this point - it will stick to your fingers, get as much of the mess out of the the bowl and onto a clean dry surface. Don't wash off your hands at this point (hopefully you did that before you started) - you have a lot of flour and yeast stuck to them and you dont want to waste it.And now you've got this:Step 6:Now, comes the hard part -Keep adding a little bit of flour (were talking pinches of it) and kneading the ball again and again, always adding a little bit more flower. You'll see the ball absorbs the flower easily and gets a bit bigger as you add more.If the ball is sticky wet and sticks to your hands - its too wet.If the ball sticks to the counter - its too wet.How do you know you've added enough?When you can make a nice fist sized ball that isn't sticky and - this is the best way to tell - is a little elastic. That is, when you push down on it and release it (ever so slightly, this isn't a slinky) comes back to its original shape. The "spring back" is really minimal - you have to watch for it, but this is another good indication it's done. A third way to check is to taste a tiny piece. It should have the consistency of chewing gum in your mouth.Most important though - you don't want a big wet sopping ball that is sticky.This kneading process takes roughly 10-20 minutes.Once you've completed this process you will have this:Step 7:Now, take a bowl and line the bottom with just a little flour.Place the ball in the bowl and cut a little flower into it with a knife.Step 8:Now cover the ball with just a little flour... just a light coatNow cover the bowl with someting (another bowl, a plate, anything that can create a decent seal). Put it to the side for a good hour.In the mean time....Step 9:Get your tomatoes.You'll notice they are really soggy and wet. And what have we learned about soggy wet stuff and pizza? Thats right! It doesnt mix. So you want to squeeze out as much of the water from the tomato
as possible or else you'll end up with a puddle of water on your pizza as they cook.Step 10:Water removed:Typically, I end up using 3 large cans per pizza.Step 11:Now, put that aside and go grab a tray and line the bottom with a little olive oil, just enough to coat the bottom ever so slightly.Step 12:Once the pizza dough has been sitting for AT LEAST AN HOUR, go grab itYou'll see the ball is now bigger and opened up.Step 13:Take the ball and knead it out, either with a roller or by hand into the tray. I like to do mine by hand.Go turn on the oven to 400 degrees.Step 14:Next, place the tomatoes on the pizza and use a paper towel to soak up any remaining waterStep 15:Sprinkle a little olive oil on top, depending on how much you like olive oil.Step 16:Now place it in the oven and cook it for about 20 minutes until the edges are golden brown.You'll notice I havent mentioned the mozzarella yet. DONT put that on until the end or you will just burn it. Whethr you are using shredded or not, put it on once the pizza is done (once you are sure the edges are crisp and golden - you can test with a knife) and leave it in there for a few minutes to melt.Serve hot.