Elite life
Brazil (Brazilian Recipes)
The national dish in Brazil is Feijoada. This hearty meal is made with black beans, pork and other pig parts, toasted mandioc(cassava flour). Every person has their own special version so it is quite hard to find an exact recipe however the basic ingredients are always included.
Servings: 4
Ingredients:
1 Small Onion, finely Chopped
1 Tablespoon Parsley, finely Chopped
1 Can Tomatoes, chopped
2 Tablespoons Butter
1 Cup Beef Stock
1 Pound Ground Beef
2 Medium Eggs
2 Tablespoons Flour
Bread Crumbs
Oil for Frying
Cooking Instructions:
Saute onion, parsley, tomatoes in butter. Then add stock and simmer. Season with salt and pepper. Mix meat with eggs and 2 tablespoons of the sauce. Add flour and shape into egg sized balls. Roll in bread crumbs and saute in oil until well browned. Drain on paper towels and then drop into sauce. Simmer for 20 minutes and serve over pasta or rice.
Servings: 1
Ingredients:
2 1/4 Teaspoons Active Dry Yeast
2 1/2 Cups Bread Flour
1/3 Cup Whole Wheat Flour
3/4 Cup Amaranth Flour
3 Tablespoons Powdered Milk
3 Tablespoons Honey
3 Tablespoons Ground Orange Zest
3/4 Teaspoon Salt
1 1/2 Tablespoons Vegetable Oil
1 1/4 Cups Water
Cooking Instructions:
Add all ingredient in order suggested by your bread machine manual. Process on bread cycle.
Servings: 4
Ingredients:
1 Tablespoon Olive Oil
1 Medium Onion, chopped
1 Can Tomatoes, chopped
1 Stalk Celery, chopped
1 Medium Bay Leaf
4 Tablespoons Parsley, chopped
1/2 Pound Smoked Sausage, sliced
1 Cup Broth, any Kind
1/2 Cup Rice
3 Cups Palm Hearts, chopped
Cooking Instructions:
Saute onion in oil for 5 minutes. Add tomatoes, celery, bay leaf, parsley, and sausage. Saute for 10 minutes. Add broth and rice. Cover and simmer for 20 minutes. Boil palm hearts in water for 10 minutes. Drain and stir into rice mixture. Serve.
Servings: 4
Ingredients:
3 Sprigs Cilantro, finely chopped
1 Medium Tomato, finely chopped
1 Small Bell Pepper, finely chopped
1 Medium Onion, finely chopped
Salt And Pepper, to taste
2 Pounds Fish Fillet, cod, haddock, scrod
1 Tablespoon Lemon Juice
1/2 Cup Coconut Milk
2 Tablespoons Dende Oil
2 Tablespoons Olive Oil
Cooking Instructions:
Chop cilantro, tomato, pepper and onion in food processor until you have a coarse paste. Place mixture in a large skillet and heat over low heat. Add salt and pepper and simmer for 15 minutes. Add fish and cook for 7 minutes. Add remaining ingredients, stir and allow to simmer for 5 minutes. Serve with rice.
Servings: 4
Ingredients:
1/3 Cup Olive Oil
2 Medium Onion, finely chopped
1 Small Bell Pepper, finely chopped
2 Small Tomatoes, finely chopped
1 Teaspoon Cilantro, finely chopped
1 Clove Garlic, finely chopped
1 Tablespoon Tomato Paste
1 Pound Jumbo Bay Shrimp
2 Tablespoons Lemon Juice
1/2 Cup Coconut Milk
Cooking Instructions:
Heat oil in skillet, add onion, pepper, tomatoes, cilantro, garlic and tomato paste. Cook for 10 minutes. Bring sauce to a boil, then add shrimp and lemon juice. Reduce heat to medium and cook for 2 minutes. Add coconut milk and bring the mixture to a boil. Serve over rice.
Servings: 4
Ingredients:
1/2 Cup Olive Oil
1 Pound Beef Tenderloin, sliced 1/2" thick
4 Medium Potato, sliced
4 Medium Tomatoes, sliced
4 Medium Onions, sliced
5 Medium Chopped Malagueta Chiles or piquins
2 Medium Green Bell Pepper, chopped
2 Tablespoons Parsley, chopped
2 Cloves Garlic, finely chopped
Salt And Pepper, to taste
1 Cup Beef Stock
Cooking Instructions:
Heat oil in covered skillet for 2 minutes, then remove from heat and arrange layers of raw beef, potatoes, tomatoes, onions, chiles, bell peppers, parsley, garlic, salt and pepper. repeat layers again. add meat stock and pour a little olive oil over the top. cook on high, uncovered for 10 minutes. reduce heat, cover and simmer for 15 minutes or until the potatoes are fork tender.
Servings: 6
Ingredients:
1 Cup Chicken broth
1/2 Green pepper, diced
1 Cup Milk or thin cream
1/2 Red pepper, diced
2 Ounces Butter
1 Cup Mushrooms, sliced
2 Ounces Flour
1 Teaspoon Lemon juice
3 cups Chicken, cooked, sliced
Salt
4 Egg yolks
Pepper
1 Melt the butter, add the mus
Cooking Instructions:
Minutes over a slow heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. Set dish over hot water in a double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Then add well-beaten egg yolks. Continue stirring until everything is hot.
Servings: 4
Ingredients:
2 Pounds Broccoli, cooked
Salt And Pepper, to Taste
1 Lemon Lemon Juice
2 Tablespoons Butter
2 Large Potato, cooked And Mashed
3 Medium Hard Boiled Eggs for Garnish
Cooking Instructions:
Season brocolli with salt, pepper, lemon juice and butter. In a 8X8 baking dish, place half of the mashed potatoes, add brocolli, cover with egg slices, cover with remaining potatoes, bake in a 375 degree oven for 20 minutes or until potatoes are browned. Serve with eggs as garnish.
Servings: 4
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
Cooking Instructions:
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.
Servings: 4
Ingredients:
3 Pounds Chicken, chopped
1 Tablespoon Butter
2 Cans Tomatoes, chopped
1 Large Onion, chopped
3 Cans Chicken Broth
1 Bunch Parsley, chopped
1 Cup Wild Rice
1 Cup Ham, diced
Salt And Pepper, to Taste
Cooking Instructions:
Saute chicken and onions in butter until well browned. add broth, tomatoes, salt, pepper, and parsley. simmer 10 minutes. add rice and ham. Simmer 30 minutes, serve.
Servings: 4
Ingredients:
4 Cups Beef Stock
1 Teaspoon Marjoram
1 Bunch Parsley, chopped
2 Cups Corn
1 Bunch Watercress, chopped
Salt And Pepper, to Taste
1 Medium Hard Boiled Egg, Garnish
Cooking Instructions:
Combine all ingredients, except egg. simmer for 15 minutes. Serve with a slice of hard boiled egg floating on top.
Servings: 4
Ingredients:
2 Cans Palm Hearts, chopped
2 Tablespoons Olive Oil
1 Large Onion, chopped
Salt And Pepper, to Taste
2 Large Eggs, beaten
1/4 Cup Parsley, chopped
2 Medium Pie Crust
Cooking Instructions:
Saute onion in oil for 10 minutes. Add palm hearts, saute 3 minutes. Add remaining ingredients, MIx well and cook until egg sets. Spoon into pie crust, top with other pie crust, vent and bake at 400 degrees for 20 minutes or until lightly browned.
Servings: 4
Ingredients:
1 Pound Spanish Sausages, sliced
1 Cup Lentils, cooked
1 Medium Onion, sliced
1 Clove Garlic, chopped
1 Medium Bell Pepper, chopped
1 Can Tomatoes, chopped
Salt And Pepper, to Taste
Cooking Instructions:
Saute sausages for about 5 minutes. Drain off all but 2 tablespoons of oil. Add lentils, onion, garlic and bell pepper. Saute for 10 minutes. Add tomatoes, salt and pepper. Simmer for 10 minutes and serve over rice.
Servings: 4
Ingredients:
2 Medium Pastry Crusts (Or Pie Crusts)
1 Pound Shrimp
1 Tablespoon Olive Oil
1 Medium Onion, chopped
1 Tablespoon Parsley, chopped
1 Can Palm Hearts
3 Tablespoons Flour
1 Cup Milk
1 Can Tomato Paste
Salt And Pepper, to Taste
Tabasco Sauce, to Taste
Cooking Instructions:
Saute onions and parsley for 10 minutes. Add shrimp and palm hearts. Mix flour with milk, pour over shrimp, cook until mixture thickens, add remaining ingredients. Pour into pie crust, cover with other pie crust, vent and bake at 400 degrees for 20 minutes or until crust is lightly browned.
Servings: 4
Ingredients:
1 Pound Jumbo Bay Shrimp
1 Lemon Lemon Juice
Salt And Pepper, to Taste
3/4 Cup Flour
1/2 Teaspoon Salt
1 Medium Egg
2 Tablespoons Butter, melted
Milk
Cooking Instructions:
Split shrimp down the middle and spread out to butterfly. Sprinkle with lemon juice, salt and pepper. Let stand for 3 hours. Turning occasionally. Make a batter with flour, salt, egg and butter. Add enough milk to make a thin batter. Beat until smooth. Dip each shrimp in batter and fry in until light brown. Serve with lemon.
