Brazillian Recipe :Brazilian Risoles - Chicken and Cheese Croquettes

Ingredients:


* 1 1/4 cup milk
* 2 1/4 cups flour
* 2 tablespoons butter
* 3/4 teaspoons salt
* 1/2 pound chicken breasts
* 1 cup minced onion
* 2 cloves garlic
* 1/2 cup finely diced red bell pepper
* 1 cube chicken bouillon
* 2 tablespoons flour
* 1/3 cup milk
* 1/4 cup grated mozzarella cheese
* 1/4 cup grated cheddar cheese
* 2 tablespoons grated parmesan
* Salt and pepper to taste
* 2 eggs
* 1 1/2 cups bread crumbs
* Vegetable oil for frying

Directions :

Place milk, butter, and 1/2 teaspoon salt in a small saucepan. Bring just to a boil, then slowly stir in the
flour with a wooden spoon until you have a stiff batter.Continue to stir over heat for 2-3 minutes more,
until well mixed, then remove from heat and set aside to cool.Place the chicken breasts in a larger
saucepan and cover with water or chicken stock. Cover, bring to a gentle boil and poach chicken until just
cooked through, about 15 minutes. Remove from heat and let cook, reserving cooking liquid.Shred chicken
into very small pieces when cool enough to handle (you can use a food processor with the plastic blade for
this).Cook the onion, garlic, and bell pepper in a couple of tablespoons of vegetable oil until
soft and fragrant.Add the shredded chicken to the vegetables with 1 cup of the reserved chicken liquid
and the cube of chicken bouillon. Cook, stirring, until most of the water is absorbed or evaporated.Stir
in 2 tablespoons of flour and cook for 1 minute. Stir in the milk and cook until mixture is thickened and
creamy. Remove from heat and stir in the cheeses. Season with salt and pepper to taste.Knead the milk and
flour dough lightly on a countertop, adding a little more flour if necessary, until smooth. Pinch off a small
piece and roll it on a lightly floured surface into a 4 inch circle (about 2 mm thick). Continue with
remaining dough, stacking circles as you go. Or roll out half the dough into a large rectangle and cut
circles, repeating with the other half.Place about 1 tablespoon of the chicken mixture inside each circle
of dough, and fold in half to close. Seal edges firmly.In a shallow bowl, whisk the eggs together with a
1/2 teaspoon salt and 1/2 teaspoon sugar. Place the bread crumbs in another shallow bowl.Dip each pastry
into the egg wash, and then into the bread crumbs. Set aside on a plate.Heat 2 inches of oil in a heavy bottomed skillet to 350 degrees.Fry the risoles in batches until golden brown. Drain on paper towels.
Serve warm.

Brazillian Recipe :Easy Brazilian Cheese Bread

Ingredients:

* 1 egg*

* 1/3 cup olive oil

* 2/3 cup milk

* Scant 1 1/2 cups (170 grams) tapioca flour

* 1/2 cup (packed, about 66 grams) grated cheese

* 1 teaspoon of salt (or more to taste)


Directions :

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.Eat while warm or save to reheat later.

BRAZILLIAN RECIPE; Cassava Soup

Ingredients:

* 1 Pound Cassava Root -- Chopped
* 2 Tablespoons Olive Oil
* 1 Medium Onion -- Chopped
* 1 Can Tomatoes -- Chopped
* 2 Stalks Celery -- Chopped
* 8 Cups Beef Broth
* Salt And Pepper -- To Taste
* 1/2 Bunch Parsley -- Chopped

Directions:

saute in oil, onion, celelry and cassava until well browned, about 10 minutes.
Add stock and tomatoes. Simmer for 45 minutes. Season with salt and pepper, add parsley,
simmer 5 minutes and serve.

BRAZILLIAN RECIPE; Stuffed Turkey

Ingredients:

* 1 whole turkey (3-4 kg)
* 5-6 cloves of crushed garlic
* 4 bay leaves
* 1 finely chopped onion
* finely chopped parley
* 1 bottle of white wine
* salt and ground black pepper to tasteb

Ingredients: For stuffed mixture:

* 8-10 slices of crustless toast bread
* 4 tablespoons of oil
* 2 onions (chopped)
* 200 g of chopped bacon
* 2 cans of sweetcorn
* finely chopped parley
* salt and ground black pepper to taste

Directions: For stuffing mixture

Sauté the onion and the bacon in hot oil.Add the corn, the parsley, the spring onion,
the salt and the pepper and let it cook for 10 minutes.Add the minced bread (use your
food processor to mince the bread) and mix well.Let the stuffing cool down a bit and
save it for later.

For the dish:

Rinse the turkey and dry it with a paper towel.Put the turkey in a bowl and season
it with garlic, bay leaf, parsley, white wine, salt and pepper to taste.Cover the
bowl with a plastic film.Remove the turkey from the marinade and stuff it with the
stuffing mixture.Sew the turkey with a needle and thread or use toothpicks to close
the openings.Put the turkey on a baking dish greased with oil.Cover the turkey with
aluminum foil and bake the it in preheated oven (350 F) for 30 minutes.Remove the
aluminum foil from the turkey and bake the peru(turkey) for 30 minutes more or until
golden brown.
Serve it hot.

BRAZILLIAN RECIPE; Chicken Marinade

Ingredients:

* 1/4 cup cider vinegar
* 3 tablespoons whole grain mustard
* 3 cloves garlic, peeled and minced
* 1 lime, juiced
* 1/2 lemon, juiced
* 1/2 cup brown sugar
* 1 1/2 teaspoons salt
* 6 tablespoons olive oil
* ground black pepper
* 6 boneless skinless chicken breast halves

Directions:

In a large, non-reactive container, whisk together ingredients beginning with cider
vinegar through salt.Then whisk in olive oil and pepper.Place chicken in the mixture.
Cover and marinate chicken in the fridge 8 hours or overnight.Remove chicken from
marinade just before you turn on your grill or broiler to let come up a few degrees.
Discard marinade.Lightly oil your grill or broiler pan.Grill or broil about 10 minutes
per side.

BRAZILLIAN RECIPE; Orange Chicken

Ingredients:

* 2 lbs boneless skinless chicken, chopped into bite sized pieces
* 1 egg
* 1 1/2 teaspoons salt
* white pepper
* oil (for frying)
* 1/2 cup cornstarch, plus
* 1 tablespoon cornstarch
* 1/4 cup flour
* 1 tablespoon gingerroot, minced
* 1 teaspoon garlic, minced
* 1/2 teaspoon crushed hot red chili pepper
* 1/4 cup green onion, chopped
* 1 tablespoon rice wine
* 1/4 cup water
* 1/2 teaspoon sesame oil


Orange Sauce for Stir Fry
* 1 1/2 tablespoons soy sauce
* 1 1/2 tablespoons water
* 5 tablespoons sugar
* 5 tablespoons white vinegar
* 1 orange


Directions:


Place chicken pieces in large bowl.Stir in egg, salt, pepper and 1 tablespoon oil
and mix well.Stir cornstarch and flour together.Mix flour mixture and egg mixture.
Add chicken pieces, stirring to coat.Heat oil for deep-frying in wok or deep-fryer
to 375 degrees.Add chicken, small batches at a time, and fry 3 to 4 minutes or
until golden crisp.(Do not overcook chicken).Remove chicken from oil with slotted
spoon and drain on paper towels; set aside.Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil.Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
Add and stir-fry crushed chiles and green onions.Add rice wine and stir 3 seconds.
Add Orange Sauce and bring to boil.Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
Heat until sauce is thickned.Stir in sesame oil and orange zest if desired.Serve over
jasmine rice.

BRAZILLIAN RECIPE; Jungle Colada

Ingredients:

* 1 teaspoon coconut
* 1 ounce pineapple juice
* 1 1/4 cups scoop vanilla ice cream
* ice
* 5 ounces pina colada nonalcoholic drink mix
* 1 ounce whalers dark rum

Garnishes:
* raspberry puree
* whipped cream
* maraschino cherry
* toasted coconut


Directions:

Blend ice, coconut, pineapple juice, ice cream, pina colada mix, and rum.Blend
until smooth.Swirl raspberry puree in line in glass.Pour in drink.Top with garnishes.

BRAZILLIAN RECIPE; Delicious Capirinha

Ingredients:

* 3 limes
* 1/2 cup sugar
* 1 1/2 quarts ice cubes
* 1 cup cachaca or 1 cup rum or 1 cup vodka
* lime slices (optional) or sugarcane swizzle stick

Directions: 

Cut each lime in half crosswise, then cut each half into 8 pieces. Place 12 pieces
of lime in each of four double old-fashioned glasses (or other 12-oz. glasses).
Sprinkle 2 T. sugar into each glass.Using muddler (or the butt end of a large wooden
spoon), mash limes into bottom of glass until sugar is dissolved, stirring occasionally.
Fill each glass with 1-1/2 cups ice and 1/4 cup cachaca.One glass at a time, transfer
contents of glass to cocktail shaker; invert glass over shaker to act as lie.
Shake glass and shaker together to combine sugar and cachaca, shaking until well
chilled. Lift glass from shaker and pour contents back into glass. Repeat process
with remaining three glasses.

BRAZILLIAN RECIPE; Chilli Salsa

Ingredients:

* 1 large onion, diced
* 1 large tomato, peeled, seeded and diced
* 2 tablespoons red wine vinegar or 2 tablespoons lime if you want salsa with limes
* 2 garlic cloves, minced
* 1 -2 tablespoon olive oil
* 1 teaspoon dried parsley, 2 tbsp if fresh and minced
* 3 drops chili sauce, depending on how strong you want it
* salt, as needed
* pepper, as needed

Directions:

Mix all ingredients well seasoning to taste and chill for an hour

BRAZILLIAN RECIPE; Grilled Flank Steak

Ingredients:

* 2 lbs flank steaks
* 6 garlic cloves, minced
* 1/2 small hot pepper, such as jalapeno or 1/2 small serrano pepper, minced
* 2 teaspoons extra virgin olive oil
* 1/4 teaspoon kosher salt
* 1 (14 ounce) can hearts of palm, drained, halved lengthwise and thinly sliced
* 4 medium tomatoes, chopped
* 1/2 cup red onion, chopped
* 1/2 small hot chili peppers, such as jalapeno or 1/2 small serrano pepper, minced
* 1/4 cup fresh cilantro, chopped
* 2 tablespoons red wine vinegar
* 1/4 teaspoon kosher salt


Directions:

Preheat grill to high.To prepare steak, combine garlic, hot pepper, oil and
salt in a small bowl. Rub the mixture on both sides of steak.To prepare salsa,
combine hearts of palm, tomatoes, onion, hot pepper, cilantro, vinegar and salt
in a medium bowl.Reduce grill heat to medium and grill the steak 4 to 6 minutes
per side for medium-rare.Transfer to a cutting board, tent with foil and let rest
for 5 minutes.Cut the steak across the grain into thin pieces. Serve with the salsa.

BRAZILLIAN RECIPE; Paulisto Churrasco

Ingredients:

* 2 lbs beef tenderloin
* 3 teaspoons salt
* 2 lemons, juice of
* 2 garlic cloves, mashed
* 1/4 teaspoon pepper
* 1/2 teaspoon crushed red pepper flakes
* 1 large onion, chopped
* 1/2 cup cilantro leaf

Directions:

Marinate the beef overnight in the juice of 1 lemon, salt and garlic.The next day,
barbecue the meat, until done to your preference, turning frequently.Serve with a
sauce made with the remaining lemon, the hot pepper, onion and cilantro.

BRAZILLIAN RECIPE; Stroganoff

Ingredients:

* 2 lbs beef or 2 lbs chicken fillets, cut into 1 inch pieces
* 2 cloves garlic, minced
* 1 onion, chopped,divided
* salt
* 1/4 teaspoon nutmeg
* 1/2 teaspoon oregano
* 1/2 cup dry white wine
* 2 tablespoons oil
* 1/2 lb cultivated white mushroom, sliced
* 2 -3 tablespoons ketchup
* 1 1/2 tablespoons mild mustard, i would use dijon
* 1/2 cup sour cream

Directions:

Put the meat/chicken into a bowl with garlic, half the onion, salt, nutmeg, oregano
and wine.Allow to marinate for 1 hour.Heat the oil and saute the remaining onion
and mushrooms for a few minutes or until softened.Add the meat/chicken and marinade
to the pan and cook.Add the ketchup and mustard.If it looks a bit dry, add a
few tablespoons of water and cook a little longer.When the meat is cooked, add the
sour cream and reheat gently-DO NOT BOIL.Serve with steamed white rice.This should be
cooked quickly so the meat doesn't toughen.

BRAZILLIAN RECIPE; Vegetable Feijoada

Ingredients:

* 3/4 teaspoon red pepper flakes
* 3 teaspoons ground cumin
* 2 tablespoons dried thyme
* 6 medium sweet potatoes, peeled, sliced lengthwise, then cut into 1/4-inch, thick slices
* 3 leeks
* 3 red bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
* 3 yellow bell peppers, seeded and sliced lengthwise, into 1/2-inch, wide slices
* 3 medium yellow onions, seeded and sliced lengthwise, into 1/2-inch, wide slices
* 6 tablespoons lime juice
* 3 large tomatoes, sliced into 1/4-inch, thick slices
* 6 (16 ounce) cans black beans
* lime slice (to garnish)
* orange slice (to garnish)

Directions:

Heat a little veggie broth or water and add dried red peppers or crushed red pepper
flakes, cumin and thyme; lower heat and cook 1 minute.Add sweet potatoes; cook 5 minutes.
Add leeks; cook 5 minutes more.Stir in bell peppers and onion, cook 5 minutes.Add
lime juice, combine well and cook 5 minutes more.Add tomato slices.Coat saucepan
with nonstick cooking spray; set over low heat.Add beans and cook, stirring, until hot,
about 3 minutes; drain.Place beans in a casserole or serving bowl; add vegetables.
Garnish with lime or orange slices, cilantro sprigs; serve at once.

BRAZILLIAN RECIPE; Black Beans and Mango Soup

Ingredients:

* 1 tablespoon vegetable oil
* 1 large onion, chopped
* 2 medium garlic cloves, minced
* 2 medium sweet potatoes, peeled and diced (1 to 1 1/4 lbs.)
* 1 large red bell pepper, diced
* 14 1/2 ounces can diced tomatoes
* 1 small hot green chili pepper (or more)
* 2 (16 ounce) cans black beans, drained and rinsed
* 1 ripe mango, pitted, peeled and diced
* 1/4 cup chopped fresh cilantro
* 1/4 teaspoon salt

Directions:

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until
softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden,
about 3 minutes.Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili
and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until
potatoes are tender but still firm, 10 to 15 minutes.Stir in beans and simmer gently,
uncovered, until heated through, about 5 minutes. Stir in mango and cook until
heated through, about 1 minute. Stir in cilantro and salt. Serve hot.

BRAZILIAN; BANANA FRITA (Fried Banana)

Ingredients:

*  2 Ripe bananas
*  2 Teaspoons of butter
*  Cinnamon and sugar to taste


Directions:


 Peel the bananas.Heat the butter in a non-stick frying pan.Add the bananas and fry them on both sides.
 Put the bananas on a plate.Sprinkle the bananas with cinnamon and sugar to taste.If you wish,
 you can add honey and raisins to the bananas when frying them.Fried bananas go well with
 vanilla ice cream and whipping cream.Brazilians also eat fried bananas with a meal,
 but the bananas are coated with egg and breadcrumbs.