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Creamy Cob Inexperienced Corn Cake Recipe

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Corn cake is a well-liked cake not solely in Brazil, but additionally in different Latin American international locations. It may be loved at any time of the yr and there are a number of corn cake recipes: drier, creamier, with corn flour, simply with wheat flour, and so forth. Whatever the substances used, one factor is definite: it tastes naturally candy! Right here at TudoReceitas I share with you this recipe for creamy corn on the cob cake made in a blender in a really sensible manner. The benefit of utilizing inexperienced corn on the cob as an alternative of canned corn is that the cake has a extra pure style, which pleases particularly those that love corn! So maintain studying and uncover with us easy methods to make inexperienced corn cake with condensed milk in a blender. You'll be stunned how a lot effort and time you'll save! Substances for making creamy corn cob cake: 1 cup of widespread wheat flour 1 can of condensed milk ½ cup of butter four medium eggs 1 tablesp
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Huancaína sauce recipe

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This is a sauce that comes from Peru and is a typical dish from the coast, mountains and jungle of this country. It is so called because it is originally from the province of Huancayo and is used above all for the preparation of potatoes or potatoes a la huancaína, one of the most consumed recipes in this region. Keep reading and prepare with RecetasGratis.net this delicious huancaína sauce. Ingredients to make Huancaína Sauce:  1 unit of red onion  300 grams of ricotta or cottage cheese  1 tablespoon of yellow chili puree  1 pinch of garlic paste  2 cups of milk (480 milliliters)  1 tablespoon of Oil  1 pinch of salt  1 pinch of Pepper How to make Huancaína sauce: The first step is to pre-list all the ingredients of our Peruvian sauce. Cut the onion into feathers and reserve it to fry later. Bring a frying pan to medium heat with a small splash of oil and add the red onion in feathers with a little garlic paste. Let the onion fry to continue making the Peruvian sauce. Add a little sal
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Causa Lima de tuna recipe

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The Lima cause is one of the dishes that, along with the famous ceviche, we more easily identify with Peruvian gastronomy. Its preparation is much easier than you think so do not hesitate and learn how to prepare this typical dish of Peru, the Lima cause of tuna. Ingredients to make Causa Lima de tuna:  1 pound of yellow potato  1 can of tuna  1 unit of Avocado  1 unit of red onion  1 unit of yellow pepper  1 unit of red or orange chili pepper  2 units of Lemon  1 pinch of Salt and Pepper  1 dash of olive oil  Mayonnaise How to make Lima tuna Causa: For this cause, the first thing you should do is list all the ingredients, keep in mind that they will make 2 medium servings. Peel the potatoes and cook them in water with a little salt until they are very soft. Aside, in the blender or in the processor that you normally use, liquefy the pepper with chili to taste, remember that the more chili you add, the more spicy the Lima cause will remain. Mix the tuna with the diced red onion, the ju
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