Key lime pie

Torta de limão (Lime and Condensed Milk Dessert)


For the crust:
1 package of biscoito de Maizena
1 stick butter or Margarine
Or you can buy a prepared Graham Cookie crust...

For the filling:

2 cans of sweetened condensed milk
2 cans of Nestlé or Parmalat table cream
1 cup of fresh lime juice or less (you will test for tartness)

Preheat oven to 350°. In a pie dish (9-inch, round Pyrex is perfect), crumble Maizena cookies well and mix with the butter or margarine to form a crust. (If you want to cheat, buy a prepared Graham Cookie pie crust and bake it according to directions.) Bake crust for 10 minutes. Let cool. Meanwhile, blend together the condensed milk and cream and add lime juice to taste. How much lime juice depends on your taste or tolerance for tartness! Pour into crust and refrigerate for about four hours. Sprinkle with a bit of lime zest before serving. Serves at least six dessert lovers. Ideal for a hot summer day!

Creme de abacate (Avocado Cream)

Most Americans are surprised when they see avocado cream in the dessert menu in Brazil. In this country, avocados are used in salads only.

In Brazil, they become delicious ice creams and creamy desserts like this one.

Note : The fruit are also amazingly huge down there, so when I say large in the recipe I mean LARGE.

1 large avocado, peeled and pitted  or ( 4 avocados American size)

1 Can condensed milk

Place all ingredients in a blender and puree. Serve in a stemmed glass; it looks beautiful and will impress your guests no end. Serve it in little bowls. Decorate with a little sprig of mint.

Brigadeiros (Brigadiers)

           

These sweets made with condensed milk and chocolate belong to that marvelous category of Brazilian "docinhos." They are perpetual favorites with children and adults alike. I don't think I've ever seen a Brazilian birthday party without them and they are a huge success with Americans, too.

1 can sweetened condensed milk

1/2 stick of butter or margarine (you can use only 1 Tbsp and it will still work out)

2 heaping Tbsp of Nestlé Quick or 1 Tbsp of Quick and 1 of Hershey's Cocoa. I actually even use Suchard breakfast chocolate when I can get it from Switzerland.

Brigadeiro de Colher Brigadeiro de Colher

                            In a heavy saucepan mix chocolate with condensed milk and add the margarine. Cook in low heat stirring constantly until you can see the bottom of the pan. Continue to stir for another two minutes. Pour onto a plate and let cool completely before you form the little balls (I usually leave it in the cupboard until next day). Butter your hands slightly to form the little balls. Roll the balls in chocolate powder or jimmies and put them in small paper cups.

Sorce (Maria Brazil)

Mayonese without eggs (Milk Mayonese )

Ingredients

1 cup cold milk

2 cups sunflower oil or canola or corn

1 tps salt

Preparation:

Put the milk in a blender along with salt and beat at maximum speed. At the same time remove the small cap on the lid and go higher placing wire in the oil until it is full bodied. Place in a pot, cover and refrigerate for up to 4 days.

Tip: To make a rose sauce just add a little ketchup and herbs, mixing with a spoon. You can also make a mixture with mustard, it will be fantastic too

Sequilhos de coco (Coconut and Cornstarch Cookies)

Sequilhos de coco
(Coconut and Cornstarch Cookies)

4- cups cornstarch

2 oz freshly grated coconut (or you can use 1 cup pre-grated coconut, dry and without sugar, which must be hydrated with half cup of unsweetened coconut milk.)

1 3/4- cups sugar

1 egg

1 pinch salt

1 1/2 cup tub margarine

Preheat oven to 375° F. Sift together cornstarch and sugar. Add coconut, salt, egg and margarine. Mix with your fingertips to form a dough ball. Roll dough into 2-inch cylinder. 

Cut into 1 inch slices to form cookies. 

Place cookies on greased cookie sheet.

Use the tines of a fork to make grooves on the top of the cookies. Bake for 15 minutes. 

Let cool completely and keep in a tightly closed tin.

Cornmeal bread with cheese and coconut

Cornmeal bread with cheese and coconut

Ingredients:

4- Eggs

1- Cup cornmeal

1-cup grated parmesan cheese.

1 / 2- cup shredded coconut

1- Cup of sugar

1- Cup of soya oil (200 ml)

1 -cup of cold milk (200 ml)

1 / 2- teaspoon salt

3-tablespoons flour

1- Tablespoon baking powder

Sugar and refined cinnamon for sprinkling

taste.

Preparation:

In a blender, beat eggs with oil, milk,flour, sugar and salt.

 Turn into a basin and add cheese and shredded coconut, and corn meal, premixed.

Finally, add a tablespoon of  baking powder.

Pour all in medium greased pan and bake for 30 to 40 minutes in preheated oven.

Mix the sugar with the cinnamon and sprinkle over the bread before serving.

What is (Cassava - Yuca - Manioca - Mandioca) and its story and its use

What is (Cassava - Yuca - Manioca - Mandioca) and its story and its use

Cassava (Manihot esculenta), also called yuca or manioc, a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. Nigeria is the world's largest producer of cassava.

 

Unprocessed cassava roots

Cassava is sometimes spelled cassaba or cassada.

In English-language publications, the plant may be occasionally called by local names, such =as mandioca, aipim, or macaxeira (Brazil), 

yuca (El Salvador, Bolivia, Costa Rica, Colombia, Cuba, Ecuador, the Dominican Republic, Haiti, Panama, Peru, Puerto Rico, Venezuela),

mandi´o (Paraguay), akpu, ege , ugburu, nto-roro or ukuduk (Nigeria), bankye (Ghana), bananku (Mali and other parts of West Africa), mogo or mihogo (Swahili-speaking Africa), pondu in (Lingala-speaking Africa), kappa (India), maniokka (Sri Lanka), singkong (Indonesia), ubi kayu (Malaysia), kamoteng kahoy or balanghoy (Philippines), mushu (China), man sampalang (Thailand),karapendalam (Telegu), củ sắn or khoai mì (Vietnam), and manioke , tapioka or manioka (Polynesia).

Culinary

 

Cassava root, peeled.

Fried cassava in Brazil

-Cassava-based dishes are widely consumed wherever the plant is cultivated; some have regional, national, or ethnic importance.

-Cassava can be cooked in various ways. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many uses: as an accompaniment for meat dishes, or made into purées, dumplings, soups, stews, gravies, etc. 

-Deep fried (after boiling or steaming), it can replace fried potatoes, with a distinctive flavor. 

-Foufou is made from the starchy cassava-root flour. 

-Tapioca (or fecula), essentially a flavourless starchy ingredient produced from treated and dried cassava (manioc) root, is used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. 

=Boba tapioca pearls are made from cassava root. It is also used in cereals for which several tribes in South America have used it extensively. It is also used in making cassava cake, a popular pastry.

What is (Manioc- Cassava) flour ?

 

Cassava Flour is made from Cassava root.

Cassava flour is the root grated, squeezed and toast in the oven. 

This flour is used in many Brazilian dishes.
The manioc is a dish that complements the feijoada, and served with fried or baked chicken and roast beef.
Brazilians love  FAROFA.
Another flour made from cassava is tapioca starch ,which we Brazilians make cookies, cakes and desserts.

-Cassava cooked with salt and eaten hot with butter ... hummmmm, or fried is very good!

Yummy !

-All dishes made with cassava are mostly very tasty.

NOTE = Who is allergic to gluten can eat dishes or any products derived from cassava ,because this root is free of gluten.

Bobó de Camarão (Shrimp in Yuca Cream)

Bobó de Camarão (Shrimp in Yuca Cream)

2- lbs medium size shrimp (cleaned)

1 - lb yucca or manioc root

1- cups onion, chopped

2- cloves garlic, chopped

1/2- cup olive oil

4- medium tomatoes, peeled and seeded (or a  can of whole tomatoes)

1/2- cup parsley, chopped

½ -cup green onion, chopper

1 -can unsweetened coconut milk

1-pinch Chili pepper and salt

Peel and cut the manioc and put in a pan with cold water and salt. Cook until tender, drain and reserve both the cooked manioc and the liquid. Discard any manioc fiber. Using a fork mash the manioc while still hot, using some of the liquid to help in the process. Do not use a blender or food processor.

Sauté the onion and garlic in the olive oil until wilted. Add  1/2 of the chopped parsley and green onion and the tomatoes, stirring well. Add the shrimp and the pureed manioc. Check the amount of liquid and add more if necessary. Add the coconut milk; the remaining chopped parsley and green onion

 l. Check for salt and pepper. Serve over Brazilian White rice

Passion fruit mousse

 Passion fruit mousse
(This dessert is very popular in Brazil)

Ingredients>
1- can of  milk cream (any Latino grocery store is easy to find, (as crema de leche)
1- can sweetened condensed milk
1- can of juice concentrate, passion fruit (also found in Latino         grocery store as concentrated fruit pulp)
2- tablespoons sugar

Preparation:

Beat all in blender and refrigerate for at least 2 hours.

Chicken of Minas Gerais - Frango Mineiro

Chicken of Minas Gerais - Frango Mineiro

 8 - drumsticks
1 - cup vinegar
1 - tablespoon crushed garlic
1 - tsp black pepper
1 - pinch of cayenne
1 - medium onion, grated
1 - tbs salt
Remove skin from chicken, add the vinegar and stir well.
Drain the excess vinegar.
Add remaining ingredients and let marinate for 1 hour.
Heat a pan and add the chicken inside (do not put oil, the chicken meat  has too much fat) let it brown on one side and turn the chicken and brown the other side.
After that, add a glass of water and leave until dry, turn the chicken over and add a glass of water and let dry. If you want a more dry chicken, like baked, do not add more water, but if you want the chicken is with some sauce, add a little more water.
Mashed potato goes very well with this chicken.

Belo Horizonte - ( My Hometown) - Minas Gerais (State ) - Brazil

Belo Horizonte - AirView

Governor Palace

                                                               

Liberty Square - Praça da Liberdade
                                                   

Old  Central  Maket - MercadoCentral Velho

                                           

  Neighborhood Mangabeiras  - Bairro das Managabeiras

                               

Old  Central  Maket - MercadoCentral Velho

                                              

Belo Horizonte  atNight time under storm

                                       

  Southwest of Belo Horizonte

                                                      

                                             Brazil Map, the red point is Belo Horizonte

Football Stadium (Mineirão)

Liberty Square - Praça da Liberdade

Air View of Belo Horizonte

Train Station Belo Horizonte

Catedral (Good Travel) - Boa  Viagem

Pampulha Churchill

  Old  Central  Maket - MercadoCentral Velho

Museum of Modern Art Pampulha

Air view od Belo Horizonte and Liberty Square

FLAN

        

1- cup sugar (for the caramel)

1 - Can sweetened condensed milk

1 – Can evaporated milk

4- Eggs

1 - 8-inch ring mold

                            Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 325°.

                             Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold. Let the mold cool.

                            Combine the condensed milk, evaporated milk and eggs in a blender. Whip (I like to use the frappe button in my blender) until smooth. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the FLAN for about 1 hour. It will turn golden brown on top and start separating from the sides of the mold. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).

                            Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the FLAN should slide out easily. If not, give the mold a firm but careful shake. Spoon the caramel sauce on top and serve.

It  serves about 10.

OHHHH it is so GOOD!!!

Pão de Queijo (Brazilian-Style Cheese Rolls)

                  (Brazilian-Style Cheese Rolls)

Ingredients
4 - Yuka starch cups (1 pound) (Yuka starch  is found to buy in the African market)
1 - tablespoon salt
2 - cup milk
1 - cup oil
2 -large eggs or 3 small
4 - cups grated cheese parmezon.
- Oil for greasing the pan.

• How to prepare

1. Place the starch a large bowl
2. Heat the milk and add the oil and salt.
3. When the mixture boil, scald the starch with the mixture, stirring well to break up the lumps.
4. Cool
5. Add eggs one at a time, alternating with the cheese and mixing well after each addition
6. Grease hands with oil if necessary
7. Roll balls 1 inch in diameter and place them on a greased baking dish
8. Bring the oven (350 °), pre-heated
9. Bake until golden  

Yummy! Hummmmmmmmmmm!

Queijadinha - dessert - cheese with coconut

               Queijadinha - dessert cheese with coconut

 
3 - eggs
1 - can of condensed milk
1 - bar of butter
5 - spoons (soup) of wheat flour
1 - cup (tea) of grated cheese parmezon
2 - cups shredded coconut


Pass the yolks through a sieve, add the egg whites and beat with a whisk for about 30 seconds. Add the condensed milk and butter, mix well and add the flour, coconut and cheese gradually, stirring until smooth.
Place paper muffin cups in muffins pan.
Pour the batter and cook over medium-high (350 °), preheated, and bake for about 35 minutes or until golden.

Collard - garnish of feijoada (Couve)

Collard - garnish of feijoada (Couve)

2- Bunch of collard - an amount varies according to the amount of feijoada served. 

1- Tbs of butter

1 - Chopped onion

1- Glove do garlic

1- Pinch of salt

Wash the collard greens. Remove the stems and roll the leaves tightly together. Slice into very thin strips with a sharp knife

Melt butter in saucepan and add onion, garlic, let it  light brown and then add the collard, and put a pinch of salt.

 

Arroz (Brazilian-Style Rice)

 

            Arroz (Brazilian-Style Rice)

           

4 -cups long grain rice

8- cups water

1- medium onion, chopped (or two garlic cloves, finely chopped)

3- tablespoons olive oil

- salt to taste

                            Heat the olive oil in a large heavy saucepan over medium heat. Add the chopped onion and cook until limp. Do not let it brown! Add the rice and sauté until the grains become shiny. Add the water, cover the pan, and cook over low heat until all the water is absorbed and the grains are tender. Serves 12.

                            This recipe can be made with chopped onions and garlic combined, or with garlic alone. For feijoada, I always go with the onion.

FAROFA

FAROFA:
Farofa, it's side dish of several Brazilian dishes (FEIJOADA)
The main ingredient is the cassava flour
(Known as FARINA here in the U.S., where it is found in African markets.
The farofa can be added many other ingredients such as chicken liver, beef, corn, crisp bacon, fried sausage, eggs, parsley, onion, banana, cabbage, among others.

How to prepare:

1 cup chopped bacon and fried
1 stick butter
1 medium chopped onion.
1 tablespoon chopped green scallions
1 tablespoon chopped parsley
1 / 2 teaspoon salt (may add more if necessary)
1 pound of farina
Place the butter in a saucepan to melt.
Add onion, then the flour, salt, parsley, chives.
 

 

BOMBOCADO

                       BOMBOCADO

4 - eggs

2 - tablespoons butter

2-  cups sugar

7 - tablespoons flour (Spoonful)

1 - teaspoon baking powder

3 - cups milk

2 - cups shredded coconut
1 - cup sheredded parmezon cheese

1 - pinch of salt

Blender together all ingredients, except coconut and cheese, that are placed last.

You can bake in paper muffin cups or in  cake pan.

FEIJOADA

                                                  FEIJOADA 

Recipe:

-4 cups dried black beans

-2 pounds of dried meat (Brazilian salted cured beef)

How to prepare dry meat:

Buy fresh meat and salt with 2 pounds of salt and place in the sun during the day with a bowl protected screen to prevent insects and night in a cool place. Turn the meat every day. With a week in this process, the meat can be used in the beans.

-2 pounds smoked sausage ( sliced)

-2 pounds baby back spareribs

-2 bay leaves

-2 medium onions

-4 cloves garlic

-3 tablespoons olive oil

-Chili peppers

- Black pepper

The night before, soak the beans in a large bowl with water to cover at least 3-4 inches..

Cut the salted meat into chunk , soak in water to cover, changing water 2 or 3 times.

Put in water, 2 cloves of garlic, bay leaves, 1 chopped onion, a teaspoon of black pepper and 1 pinch of chili.  Place the beans in a pressure cooker for 20 minutes.

After 20 minutes add the meat and 2 pounds baby back spareribs cook another 20 minutes .

Then add the smoked sausage and cook another 10 minutes.(both without pressure)

In a large saucepan, place olive oil, remaining garlic and onion , and add the beans and salt as needed.

Remove from heat and add 4 tablespoons of chopped parsley and chives

NOTE: Brazilians eat feijoada with the following  side dishes:

Farofa

Collard

Sliced ​​orange

Fries Cassava

White Rice

(recipes in this Blog)

Beef in cassava, with smoked sausage - Vaca atolada

   VACA ATOLADA DEFUMADA

(Beef in cassava, with smoked sausage) 

                     

-1 Pound of beef (diced)

• 2 onions, chopped;

• 4 cloves garlic, crushed;

• 1 tbsp (tablespoons) vinegar;

• 1 teaspoon (tsp) chopped parsley;

• 3 green onions chopped;

- ½ tablespoon salt

• 2 spoons (soup) of oil;

- 1 pinch cayenne

- Pepper

• 2 pounds of cassava peeled and cut into pieces. (Cassava is easy to find in grocery stores to buy Latino or African)

- 1 Pound smoked sausage.

Preparation: Mix the meat with vinegar, onion and garlic, black pepper and pepper.

Heat oil and fry the meat until it is golden brown.

When browned add 1 cup water and let dry, do it for 2 more times, this makes the meat stay with a thick and tasty broth.

After this procedure, add enough water to cover meat, cook until soft, and then add the smoked sausage and cassava.

Put enough water to cook the cassava. (Cassava is soft in texture of cooked potatoes).

Taste the salt is enough.

Before serving, top with parsley and chives.

DELICIOUS!

Note= This is my recipe - My way to make it.