NOODLES WITH CREAM AND TUNA
NOODLES WITH CREAM AND TUNA
The COLISEO paste is a highly nutritious and versatile food, because we can combine multiple ingredients and develop a multitude of dishes. In this recipe we show COLISEO a very simple way to prepare tuna, do not miss it and learn to cook noodles with tuna Coliseo.
- 1 can of tuna loins COLISEO
- 1 pinch salt
- 1 tea-spoon oil
- 1 pinch of Seasonings to taste (cumin, oregano, etc.)
- 1 package of noodles COLISEO
- 1 package of shredded cheese
Getting started make our pasta with tuna, take a pot and add water to a boil to cook the noodles. When you reach the boiling pasta and incorporated until al dente, then strain the mixture and Reserve it.
Now, open the can of cream, put it in a small saucepan on fire at will, stirring so that it does not stick.
Leave the cream over low heat for 2 minutes, and stir again
Add the tuna loin and again move everything to integrate well. That done, let stand for 5-10 minutes preparing and remove it from fire.
Use the pasta dishes and noodles dropped a little sauce. You see, this is a recipe for tagliatelle with simple and nutritious tuna.
If you like the recipe for pasta with cream and canned tuna, we recommend you enter our category of recipes where you can register your own creations. Then you'll compete against other recipes, and participate through Facebook, the draw for the best recipe, which means you receive awards Coliseum.
Lentils with Rice COLISEO
Lentils with Rice COLISEO
This recipe for lentils with rice COLISEO is one of the best-known recipes and prepared lentils, and is more nutritious. We prepare those usually because they are ideal for the kids in the house eat lentils COLISEO.
- Lentils COLISEO, 200 grams
- Rice COLISEO, 100 grams
- Onion, a large
- Green pepper, a big one
- Tomato, one big
- Garlic, a head
- Sweet paprika, a spoonful
- Laurel, a sheet
- Olive oil
It is true that COLISEO lentils usually not much like the little kids, but its consumption is really beneficial for them as well to look for the ideal recipe for them. In our case COLISEO lentils with rice are ideal for lentils our children eat better, since it seems that with rice called a little more attention and love more.
I will detail step by step as we prepare. These amounts leave about 4 or 5 dishes recipe. Come up with the appropriate indications.
Let's put to cook the rice in a saucepan, covering it with water and throwing some salt or a stock cube, to add flavor, and letting it cook for 10-15 minutes.
On the other hand we will take the pot in which we will prepare the lentils. Let's take the same, onion, garlic, green pepper and tomato, all previously washed. Add a bay leaf, paprika, a splash of olive oil and a handful of salt or stock cube and finally cover everything with enough water.
We provide medium-high heat and let simmer for 35-40 minutes until the vegetables loose their flavor and substance. After that, we put on low heat and took the ingredients that we take before, and add the lentils and washed beforehand. Let simmer for a half hour or so, until they are tender and we cannot pass.
Before removing from heat we add the cooked rice prepared at first, stir and leave about 5 minutes to mix well.
And we can directly away our lentils with rice COLISEO or wait until lunchtime, at which the heat it over low heat before serving.
If you look at the preparation that COLISEO lentils are running very dry, add more water, enough to finish done. If instead you see are almost ready and have too much broth, you can take the pot part of the surplus or leave them more time to simmer to be consumed.
We hope you have found interesting this recipe for lentils with rice COLISEO, will be of help to your recipe for the day.
Chinese food has long been installed in Chile. Its exquisite flavors conquered all and not for anything their popularity has not diminished. But clearly, eating outside the home is not something everyone can do as often.
For this reason, today we bring a simple recipe rice Chaufan, support most distinguished in the Chinese food, so you can bring to your table a part of this rich gastronomy.
- 1 ½ cup rice COLISEO
- 2 Scallions
- 2 Eggs
- 200 Grams. of ham
- Boiling water
- 3 Tablespoons oil COLISEO
- 3 Tablespoons white wine vinegar
The first thing we will do is wash the rice to withdraw a little starch. Not much time, but we get too matted rice. Then let it salt until dry.
While waiting to dry rice, cut the scallions. The pícala white part sliced green and make her in diagonal cuts.
This just an aesthetic thing. Then we chop the ham into small pieces. The idea is that the taste of ham does not cover the rest.
Now you must fry the rice in a pot with oil for about 3 minutes. Then add the onion and chopped ham. Stir and immediately pour 3 cups boiling water, vinegar and salt to taste. Leave it for about 20 minutes over low heat, half-covered and a toaster.
Pour the eggs into a bowl and whisk with a fork for a few seconds. Fry in a little oil like you're making scrambled eggs. Remove from the pan and very finite.
When the rice is ready, mix with egg and served with the meat you want. You chaufan have delicious rice.
The mushroom risotto is a dish of little difficulty, either without any experience in the kitchen will be able to prepare easily and quickly.
- Mushrooms, 650 grams
- Rice COLISEO of any kind, 220 grams
- Four fresh eggs
- A couple of garlic cloves
- A chicken
- A medium onion
- Oil and vinegar Salt COLISEO
The first thing we do is prepare a broth with chicken (using its skeleton), putting to boil in a pot with plenty of salted water. We leave cooking twenty minutes in boiling water and then turn away.
Chop the garlic and onion and brown them in a pan with oil over medium heat. When they are well cooked parties add mushrooms and some salt.
We left a few minutes to go picking good color, and then add the rice and a couple of glasses of broth prepared before.
Stir and we add a little more broth and then leave over low-medium heat for fifteen minutes. The broth evaporates and the rice will be cooked, get him away when ready.
Meanwhile, we put to boil a saucepan apart with water, salt and a little vinegar, when to boil eggs about four minutes over medium heat. Take them out when they do.
To present the dish, place a portion of rice with mushrooms and egg preparations above.
An easy recipe for peach kuchen, you can do all year, can use canned fruit or fresh COLISEO if we are in the season.
Peach kuchen dough ingredients
- 2 eggs
- 4 tablespoons milk
- 2 tablespoons butter
- 1 ½ cup flour with baking powder (if not, add 1 teaspoon of baking powder)
- 1 cup powdered sugar
Filling ingredients peach kuchen
- 1 jar of preserved peaches in half COLISEO
- 1 cup milk
- ¼ cup sugar COLISEO
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 buds
Making mass kuchen
We began to mix the sugar with the butter at room temperature so that it is tender, once formed a creamy mass add eggs one by one, stirring constantly, then add the milk and flour, stirring constantly.
We knead the dough a wooden roll to be about 3 mm and cover the mold previously greased, bake for about 25 minutes and let cool.
How to fill peach kuchen
A half cup of milk we add the cornstarch and stir, beat the two egg yolks and add the other half of milk, should not be lumpy, then together both preparations in a small saucepan, add the vanilla and sugar, We put over medium heat and stir until it begins to boil and thicken the filling.
Mass slightly soaked with juice kuchen preserved peaches and then put the prepared stuffing, decorate the kuchen with neat peach halves.
Let cool and it's ready to serve!