Brigadeirão - From Michelle Robinson
This is a yummy cake-like Brazilian dessert.
2 T butter
2 T sugar
1 cup cocoa
1 can sweetened condensed milk
1 can of cream
3 eggs
Blend eggs and butter. Add everything else and blend. Pour into well-greased and sugar-dusted microwave safe bowl. Microwave 8 to 11 minutes or until set. Chill before serving.
You can place a greased cup in the middle if you want to get a bundt-like effect. After cooking, remove the cup and invert the Brigadeirao onto a serving platter.
Monday, October 4, 2010
Feijoada
Feijoada - From Michelle Robinson
(Brazilian black beans and pork stew)
1 lb varied pork sausages (we use mild Italian)
1 lb pork (tenderloin, shoulder, etc), cubed
some slices of bacon
1 can of black beans or 2 cups dried beans
2 T vegetable oil
salt (or Tempero Completo if you have it)
minced garlic, chopped onions, bay leaves
Brazilian method:
Pressure cooker: Heat oil in pressure cooker. Fry onions and garlic in oil, then add bacon, pork, and sausage until browned. Add dry beans, bayleaves, and salt. Add water to 1½ to 2 inches above the rest of the food. Bring to to pressure according to pressure cooker instructions and cook on low or medium low (the pressure cooker should just barely be steaming) for 50-60 minutes or until beans are soft.
Rice: Bring a pot of water to a boil. Meanwhile, fry some chopped onion and garlic in oil in a large pan with lid. Add rice and salt (to taste) and fry rice with garlic and onion until rice turns goldenish. Pour boiling water into pan with rice; cover and cook on low for 15-20 minutes or until rice is done.
Americanized (canned beans) method:
Add canned black beans to a medium sized pot with oil, salt, garlic, onions, and about 6 bay leaves. Cook for about 15 minutes on medium heat and set aside.
In a separate pan, cook cubes of pork and slices of bacon with salt and garlic. Add the sausage and stir over medium heat until all the water is gone.
Add the cooked meat to the pan with the black beans. Cook for 10 minutes. Serve over white rice.
(Brazilian black beans and pork stew)
1 lb varied pork sausages (we use mild Italian)
1 lb pork (tenderloin, shoulder, etc), cubed
some slices of bacon
1 can of black beans or 2 cups dried beans
2 T vegetable oil
salt (or Tempero Completo if you have it)
minced garlic, chopped onions, bay leaves
Brazilian method:
Pressure cooker: Heat oil in pressure cooker. Fry onions and garlic in oil, then add bacon, pork, and sausage until browned. Add dry beans, bayleaves, and salt. Add water to 1½ to 2 inches above the rest of the food. Bring to to pressure according to pressure cooker instructions and cook on low or medium low (the pressure cooker should just barely be steaming) for 50-60 minutes or until beans are soft.
Rice: Bring a pot of water to a boil. Meanwhile, fry some chopped onion and garlic in oil in a large pan with lid. Add rice and salt (to taste) and fry rice with garlic and onion until rice turns goldenish. Pour boiling water into pan with rice; cover and cook on low for 15-20 minutes or until rice is done.
Americanized (canned beans) method:
Add canned black beans to a medium sized pot with oil, salt, garlic, onions, and about 6 bay leaves. Cook for about 15 minutes on medium heat and set aside.
In a separate pan, cook cubes of pork and slices of bacon with salt and garlic. Add the sausage and stir over medium heat until all the water is gone.
Add the cooked meat to the pan with the black beans. Cook for 10 minutes. Serve over white rice.
Pão de Queijo
From Michelle Robinson
Pão de Queijo
“Pão de queijo” is typical Brazilian and it’s a delicious snack, which can be found at every bread store in Brazil.
1 cup water
1 cup milk
1/2 cup oil
1 teaspoon salt
1 package tapioca starch (450 g)
3 eggs
200 grams grated parmesan cheese
Bring to boil in a big pan the water, the milk, the oil and the salt. Remove the pan from the heat and add the tapioca starch. Mix well with a wooden spoon and let it cool down.
P ut the mixture in a bowl, add the eggs and knead well. Add the grated cheese and keep kneading until the dough is smooth. Roll 1 tablespoon of mixture into small balls. Tip: Grease your hands with oil before making the balls. Wash your hands once in a while if necessary.
Place the balls on a baking tray greased with oil or lined with baking paper. Bake the cheese rolls in hot oven (350 degrees) for about 20 minutes or until golden brown.
Notes:
*
This recipe makes about 70 small cheese rolls.
*
Tapioca starch can be found in Asian grocery stores. It comes in a clear plastic bag, or a white paper bag, and the standard pack has either 400 or 450 grams.
*
Brazilians usually knead the dough by hand, but it is easier to use a mixer to knead the dough.
*
Formed “Pão de queijo” can be frozen and baked directly from the freezer. Place the cheese rolls on a tray lined with baking paper. Put the tray in the freezer. When the cheese rolls are frozen, put them in a plastic bag and put them back in the freezer. It works great to freeze "pão de queijo", but cooking time will be approximately double.
Pão de Queijo
“Pão de queijo” is typical Brazilian and it’s a delicious snack, which can be found at every bread store in Brazil.
1 cup water
1 cup milk
1/2 cup oil
1 teaspoon salt
1 package tapioca starch (450 g)
3 eggs
200 grams grated parmesan cheese
Bring to boil in a big pan the water, the milk, the oil and the salt. Remove the pan from the heat and add the tapioca starch. Mix well with a wooden spoon and let it cool down.
P ut the mixture in a bowl, add the eggs and knead well. Add the grated cheese and keep kneading until the dough is smooth. Roll 1 tablespoon of mixture into small balls. Tip: Grease your hands with oil before making the balls. Wash your hands once in a while if necessary.
Place the balls on a baking tray greased with oil or lined with baking paper. Bake the cheese rolls in hot oven (350 degrees) for about 20 minutes or until golden brown.
Notes:
*
This recipe makes about 70 small cheese rolls.
*
Tapioca starch can be found in Asian grocery stores. It comes in a clear plastic bag, or a white paper bag, and the standard pack has either 400 or 450 grams.
*
Brazilians usually knead the dough by hand, but it is easier to use a mixer to knead the dough.
*
Formed “Pão de queijo” can be frozen and baked directly from the freezer. Place the cheese rolls on a tray lined with baking paper. Put the tray in the freezer. When the cheese rolls are frozen, put them in a plastic bag and put them back in the freezer. It works great to freeze "pão de queijo", but cooking time will be approximately double.
Sunday, September 26, 2010
Luscious Four-Layer Pumpkin Cake
1 pkg. (2-layer size) yellow cake mix
1 can (15 oz.) pumpkin, divided
1/2 cup Milk
1/3 cup Oil
4 Eggs
1-1/2 tsp. Pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup Powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup Caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
Kraft Tips:
Size-Wise
Celebrate and enjoy a serving of this indulgent cake on a special occasion.
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.
Link to Recipe.
1 can (15 oz.) pumpkin, divided
1/2 cup Milk
1/3 cup Oil
4 Eggs
1-1/2 tsp. Pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup Powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup Caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
HEAT oven to 350°F.
BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.
BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.
BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in COOL WHIP. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.
Kraft Tips:
Size-Wise
Celebrate and enjoy a serving of this indulgent cake on a special occasion.
How to Slice and Stack Cake Layers
Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the COOL WHIP mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.
Substitute
Omit caramel sauce. Microwave 10 KRAFT Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.
Link to Recipe.
Tuesday, September 21, 2010
Homemade Breading
For fish, chicken, etc.
4c. packaged Cornflake Crumbs
4tsp. instant chicken bouillon
4tsp. paprika
2tsp. poultry seasoning
1 tbsp italian herb seasoning
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
Place in an airtight container. Plan on 1/2 to 1 tbsp of breading for each chicken part or fish fillet.
4c. packaged Cornflake Crumbs
4tsp. instant chicken bouillon
4tsp. paprika
2tsp. poultry seasoning
1 tbsp italian herb seasoning
1/2 tsp pepper
1 tsp garlic powder
1 tsp onion powder
Place in an airtight container. Plan on 1/2 to 1 tbsp of breading for each chicken part or fish fillet.
Thursday, September 2, 2010
Spinach and Artichoke Dip Crockpot Chicken
1 1/2 lb (4) Boneless Skinless Chicken Breast
1 can fat free cream of chicken soup, 10oz can
2/3 c. frozen, chopped spinach, thawed
2/3 c. artichoke hearts, rinsed and chopped
1/2 c. onions, sliced
1/8 c. grated parmesan cheese
1/2 c. sour cream
1 1/4 c. water
1 tbsp. garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. shredded mozzarella cheese
Lightly grease crockpot with cooking spray. Place chicken into crockpot. In a separate bowl, mix soup, spinach, artichoke, onions, parmesan cheese, sour cream, water, garlic, salt, and pepper. Pour mixture over chicken breasts. Cook on high 4 to 6 hours or low 7 to 8 hours. Stir in the mozzarella cheese right before you are ready to eat. Serve over pasta or rice.
1 can fat free cream of chicken soup, 10oz can
2/3 c. frozen, chopped spinach, thawed
2/3 c. artichoke hearts, rinsed and chopped
1/2 c. onions, sliced
1/8 c. grated parmesan cheese
1/2 c. sour cream
1 1/4 c. water
1 tbsp. garlic, minced
1/2 tsp. salt
1/2 tsp. black pepper
1/4 c. shredded mozzarella cheese
Lightly grease crockpot with cooking spray. Place chicken into crockpot. In a separate bowl, mix soup, spinach, artichoke, onions, parmesan cheese, sour cream, water, garlic, salt, and pepper. Pour mixture over chicken breasts. Cook on high 4 to 6 hours or low 7 to 8 hours. Stir in the mozzarella cheese right before you are ready to eat. Serve over pasta or rice.
Black Bean Salsa
2 15oz cans black beans, rinsed and drained
1 17oz package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avacado
1 small onion, peeled and diced (i used green onions)
1/8 to 1/4 c. chopped fresh cilantro leaves
2 tbsp lime juice
1 tbsp red wine vinegar (didn't use)
salt and pepper
I also added some taco seasoning and red pepper flakes for a kick.
Mix all ingredients throughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or lime juice as needed. Serve with tortilla chips or with grilled chicken breast as a meal.
From the Food Network
1 17oz package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avacado
1 small onion, peeled and diced (i used green onions)
1/8 to 1/4 c. chopped fresh cilantro leaves
2 tbsp lime juice
1 tbsp red wine vinegar (didn't use)
salt and pepper
I also added some taco seasoning and red pepper flakes for a kick.
Mix all ingredients throughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper, or lime juice as needed. Serve with tortilla chips or with grilled chicken breast as a meal.
From the Food Network
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