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Brazilian recipes
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Cheese bread (pao de queijo)
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(typical food from the country of Minas Gerais) |
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4 glasses
of manioca meal, 2 glasses of milk, 1 glass of oil, 4
glasses of salty cheese, 3 or 4 eggs, salt as you like. |
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Warm up the meal
with the milk and oil ( ), mix it enough until the meal is well
kneaded (make boil all together). Wait to refresh all and when
it is tepid, break the eggs to make the mixture together with
the cheese. The dough must not be too hard. Make the little
rounded shapes and put them with a baking pan into the oven at
150 C° until the rolls are yellow coloured. |
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Stuffed
eggplants |
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2
medium eggplants, 1 1/2 pounds cooked ham, 3 hard cooked eggs,
2 cans (8 oz) tomato sauce, salt (optional), 1/4 teaspoon
ground red cayenne pepper, 1/4 to 1/2 teaspoon ground white
pepper, 1 teaspoon crumbled dried marjoram, 1/4 cup grated
Parmesan cheese |
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Put
chicken pieces skin side down in baking dish, pour in enough lager
to just cover the chicken. Slice the onion, lay over chicken pieces,
Sprinkle with herbs and spices. Marinate for 2 hours at room
temperature or overnight in refrigerator Let chicken sit for 1/2
hour to come to room temperature. Bake 400 deg, preheated oven for 2
hours, drain and reduce the sauce to form a glaze. Serve with
collard greens shredded and sautéed in olive oil and garlic rice
cooked with 1/4 t saffron threads. |
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Banana
Paste |
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2 1/4 cups
granulated sugar, 1/2 cup water, 3 medium bananas, peeled and
sliced, 1/4 cup fresh lemon juice, confectioners' sugar, 1
pound Muenster or cream cheese |
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Mix granulated sugar
and water. Cook for 5 minutes or to a thick syrup. Add bananas and
cook until glossy. Remove bananas and mash. Continue cooking syrup
until it spins a thread. Return mashed bananas to syrup and cook,
stirring, for about 10 minutes longer, or until thick. Add lemon
juice and cook for another 3 minutes. Pour into a serving dish and
dust with confectioners' sugar. Serve with slices of cheese followed
by strong demitasse (Brazilian cafezinho). |
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Chicken
Beer |
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2
2-1/2-lb chickens (or equiv pieces) trimmed of fat,
excess skin, 2 bottles dark lager, 1 onion, 1 T chopped
garlic, 2 t dried oregano, 2 t dried tarragon, 1 1/2 t
dried basil, 2 1/2 t paprika, 1/4 t black or white
pepper, 1/4 t crushed red pepper, salt |
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Put
chicken pieces skin side down in baking dish, pour in enough lager
to just cover the chicken. Slice the onion, lay over chicken pieces,
Sprinkle with herbs and spices. marinate for 2 hours at room
temperature or overnight in refrigerator Let chicken sit for 1/2
hour to come to room temperature. Bake 400 deg, preheated oven for 2
hours, drain and reduce the sauce to form a glaze. Serve with
collard greens shredded and sautéed in olive oil and garlic rice
cooked with 1/4 t saffron threads. |
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