Baked noodle: crunchy delight

Noodle in the oven. (Photo: Internet)
Lima. Ingredients
-500 grams of macaroni
-1 litre of water
-150 grams Minced pork or beef
-1 small onion striped
-Grated Parmesan or to taste
-1 teaspoon of salt
Preparation
Put a saucepan with boiling water until it reaches the boiling point. Then, add a teaspoon of salt and macaroni. Cook them until they are tender, but not raw.
Meanwhile, in the frying pan we fry with a little oil in another frying pan sofreiremos and minced meat striped onion.
Once cooked macaroni, should remove, drain them and pour them into a pot. Then add the minced meat, onion and cheese grated on top to taste.
We leave it in the oven until cheese to be melted and slightly crunchy macaroni.
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Bisteck to the poor: A powerful platazo

Steak to the poor. (Photo: Internet)
Lima. Ingredients
-4 steak filet or fillet.
-12 large potatoes.
-4 onions.
-8 eggs.
-Oil.
-Salt and pepper.
Preparation
Turn on the oven with a small flame to heat four sources oval in that serve this FRY, in addition to keep hot components so that they will be ready.
Available two pans and two pots extended on 4 burners of the kitchen and go igniting them according to need. Peel the potatoes and cut them lengthwise into thick strips. No meagre and esmirriadas chips.
Chop the onions in medium pen. Tip some blows to the steak, if it considers appropriate. Heavily hot abundant oil in a pot to fry the potatoes and in another pan cold onion all flame in 3 tablespoons of oil.
Sprinkle salt on both pans, turn on two burners and then drip them oil to brush the entire surface; put two steak in each skillet and then do the kitchen collector this frying smoke does not interfere with the watchful that must maintain on an ongoing basis.
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Cebiche de Pato: exotic Platazo of the day

Ceviche of duck. (Photo: Internet)
Lima. Ingredients
-Creole 1 duck cut - 2 onions - 4 cloves of garlic - 1/4 green pepper - 2 lemons
Preparation
Place in a bowl of duck dams and season to taste, let stand for 1 hour or more. In a pot, make the dressing with oil, onion cut into squares, the rest of chili and chopped garlic.
When cooked, add the dams, cover pot and lower the heat. Let simmer low until duck is about to.
Then, add the remaining onion thinly cut lengthwise and stir gently for a few minutes, until it becomes transparent.
Turn off heat and add the two freshly squeezed lemon juice.
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Chicken Milanese: simple and rich dish

Chicken Milanese. (Photo: Internet)
Lima. Ingredients
-1 package, original, breaded chicken breast cutlets - enough oil for frying - 1/4 cup of vegetable oil - 1/4 cup of grated onion - 1 crushed garlic clove - 2 tablespoons of thyme - 2 cups of tomato puree - 1/4 cup of white wine - 4 slices of mozzarella cheese - salt and pepper to taste
Preparation
1. In a pan, heating oil, Add onion, garlic and thyme, and left to fire for 5 minutes.
2 Add tomato purée and wine; Let Cook for 5 minutes more.
3 Heats each Milanese into a secure container for furnaces according to package instructions.
4. In each Milanese adds a slice of cheese, mozzarella and bathes with a little sauce to taste.
5 Leads to the oven to 325 ° F (163 ° C) for 5 minutes or until cheese melts.
6 It without delay.
7. If you wish, you can decorate using fresh herbs.
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Delicious! Rice with seafood

Follow the recipe and gives you the taste. (Photo: Internet)
Lima . Then the recipe of the day:
Ingredients : 2 dozens of shells clean, 2 dozens of cooked choros, 1 dozen clams, clean, 2 dozens of prawn or shrimp, peeled, half k of squid rings.
Rice: 1/4 cup oil, 1 medium onion, finely chopped 2 cloves garlic, ground, 4 cups of rice, 1 cup of dry white wine, 4 ½ to 5 cups of broth of fish, little words, choros, heads and shells of shellfish, 4 tablespoons of fresh yellow ají, without seeds and veins.
Laurel, 1 sprig of oregano, 2 teaspoons paprika or pimentón, 5 4 tomatoes, peeled, seeded, chopped, ¾ Cup of peas, cooked, salt pepper, AJI clean silt, without veins and seeds, finely chopped (optional) (optional) cilantro leaves
Preparation:
Wash the choros and placed in a pot and cover with cold water. Bring to boil and wait to open the choros. Remove immediately the water boiling so that they are not hard and let them cool down. Cold once remove shell and clean them.
Cut the clams strips, rinse and boil for 15 to 20 seconds in water. Drain immediately and placed in a container with water and ice. Book.
Cook the prawn or shrimp in water boiling with salt, 2 to 3 minutes. Drain and keep it in cold water. Book.
Rice : heat half the oil in a large pot and Brown the garlic half. Add salt and then the rice. Move until it becomes bright. Add half cup of dry white wine and let the alcohol to evaporate. Add the prepared seafood broth (hot). Bring to boil and then lower the heat to a minimum.
Cover pot and let the rice Cook (approximately 20 minutes) and granee. Remove and cool.
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Chupe crab: A classical delight

Chupe crabs
Lima. Ingredients
-4 live crabs - 4 tomatoes - 1 head of fish with your backbone - 1 onion - 1 green pepper - 1 tablespoon of AJI panca - 1 teaspoon of paprika - 1 Chinese onion - stick - cumin - cilantro - parsley - Mint - red pepper - salt and pepper to taste
Preparation
Make a dressing with AJI panca, ground garlic, diced onion, sweet paprika, pepper, and cumin.
Prepare a broth with fish head and backbone to boil in cold water for about 20', with salt. Strain the broth, add it to the dressing.
When he breaks the boil, add 4 well washed living crabs and leave winnowing half an hour. Break them the carapace, and them a boil, add the herbs, and serve with Chinese onion and red pepper slices.
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Delicious: Corvina steam with tausí

Corvina steam with Tausí. (Photo: Internet)
Lima. Ingredients
-2 lbs. of fish fresh - 50 grs. tausí - 2 cditas. of ground kión - 6 Chinese onions - 3 tbsp. olive oil - Salt and pepper - 6 sprigs of cilantro - 3 tbsp. of sillao - half DRAM white wine
Preparation
Either clean the fish, then cut into individual portions and place them in a source that can withstand the heat of the oven.
Spread on the fish, the first salt and pepper, then sillao; then kión; the tausí, white wine and oil.
Place the container within another larger with enough water to cover two-thirds of the mould and leave to cook over low heat for 30 minutes more or less or until the fish is ready.
Move to a source and garnish with Chinese onions cut into 1 inch pieces and the cilantro leaves.
Serve with white rice.
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