Anyone know any good Brazilian recipes?

Question

Brazilian people help me out please?

Answer 1

no!

Answer 2

I'm brazilian. If you like chocolat, then I suggest "negrinho". Go to http://www.cookbrazil.com/index.htm...  and you'll find the recipe. I would help you, but I don't know how to say in english the recipe...

Answer 3

Coalhada is a Brazilian dessert found mostly in the northeast of Brazil, especially in rural areas. It is made from curdled milk (specifically boiled) and yoghurt, recipes vary but usually contain sugar and/or fruit juices for sweetness.

Batida is one of the many Brazilian cocktails made with the national alcoholic drink, called "cachaça" (distilled from the fermented sugar cane juice).

Minas is a type of cheese that has been traditionally produced in the Brazilian state of Minas Gerais. It comes in three varieties, named Frescal (fresh cheese), Meia-cura (slightly matured cheese) and Curado (matured cheese). A fourth variety, branded Queijo Padrão (standard cheese) has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil.

Minas cheese is made from cow's milk according to traditional recipes. It used to be matured naturally in open air or, much less often, over a cooker to dry with the heat.

Frescal cheese (as the name implies) is served quite fresh, about 4-10 days after preparation, still white and tender. Good frescal must be juicy, soft, slightly granulated (instead of rubbery), with a mild taste. It is not good for cooking, except with beef or pork (the juice helps change the taste of it). Brazilians also eat it in sandwiches.

Curado cheese is ready for consumption when the juice has evaporated and the cheese has solidified and acquired a yellowish tint. Good curado cheese must have a white core, punctured with tiny bubbles of air, slightly more granulated than frescal and with a stronger taste, tending to bitter. It is excellent for cooking, being used for a huge variety of dishes of all types, including Pastel de Queijo and the famous pão de queijo (cheese rolls).

Rapadura is the Portuguese name for a traditional candy common in Latin American countries such as Brazil and Venezuela (where it is known as papelón) and the Caribbean. It is essentially pure dried sugarcane juice, in the form of a brick, and is largely produced on site at sugarcane plantations in the very warm tropical regions. It was originally created as an easier way to transport sugar. In Venezuela it is an essential ingredient for many typical recipes, and in some parts of the country, its use displaces refined sugar as a more accessible, cheaper and healthier sweetener.

Other ingredients may be included in its preparation, such as peanuts, condensed milk, coconut, or white sugar

Quindim is a popular Brazilian baked dessert, made chiefly from sugar, egg yolks, and ground coconut. It is usually presented as cup-size upturned custards, with a glistening surface and intensely yellow color.

Quindim is also a rhinoceros character (named after the dessert) featured in Monteiro Lobato's children's books.

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Ingredients and preparation

A typical recipe would call for 500 g of sugar, 10 to 20 egg yolks, and 100 to 250 g of ground coconut. Butter (up to 200 g) is a common addition. Some recipes add other ingredients, such as 2–3 egg whites, a tablespoon of ground parmesan cheese, 100 ml of milk, coconut milk, or water, a dash of salt, or a teaspoon of vanilla extract.

In the simplest recipes, the ingredients are blended together with a spatula or wooden spoon. If butter is used, it should be melted and combined with the sugar first, and this mixture then combined with the yolks, coconut, and other ingredients. Some recipes say to prepare a hot syrup with sugar and water, to which are added the melted butter and other ingredients. Others recommend allowing the mixture to stand in the refrigerator overnight before baking.

In any case, the mixture is poured into a greased cupcake pan, placed into another baking pan with 1–2 cm of water, and baked at 150–180 C until a golden brown crust forms and an inserted toothpick comes out clean. The quindins should be left to cool in the pan, then removed while still warm by upturning the mold and gently prying them out

Beef Stroganoff, in its simplest form, is simply tender beef with a mushroom and sour cream sauce served over rice or noodles.

The current accepted history of this dish dates back to the 1890s when a chef working for Count Pavel Alexandrovich Stroganov, the famous Russian general, invented the recipe for a cooking competition in St. Petersburg, although it should be noted that recipes of meats braised in a sour cream base are fairly typical of medieval Russian cookery. After the fall of Imperial Russia, the recipe was popularly served in the hotels and restaurants of China before the start of the Second World War. Russian and Chinese immigrants, as well as U.S. servicemen stationed in pre-communist China, brought several variants of the dish to the United States, which may account for its popularity during the 1950s. It is commonly served with noodles or rice.

It is also very popular in Brazil (where it is better known as "strogonoff" or "estrogonofe"), but the recipe is slightly different there, with tomato sauce added to the cream.

Russian style Beef Stroganoff is usually served over noodles or buckwheat groats (kasha). It can also be served over french fries, or thinly cut potato. The sour cream sauce also contains more sour cream, giving the dish a more white to gray color, instead of the common American or Chinese brown.

It is very popular as a basic food service dish as it is very easy to produce it in large quantities. An example of this, said to be very fine [citation needed], is served at the Bluebird Cafeteria in Clarksburg, West Virginia.

Papo de anjo ("angel's double chin") is a traditional Portuguese and Brazilian dessert made chiefly from whipped egg yolks, baked and then boiled in sugar syrup.

Like fios de ovos and several other classical Portuguese sweets based on egg yolks, papo de anjo is believed to have been created by monks and nuns around the 14th century. Laundry was a common service performed by convents and monasteries, and their use of egg whites for "starching" clothes created a large surplus of yolks.

According to most recipes, the yolks must be whipped until they swell to double their original volume. Some recipes also call for egg whites (1--2 whites for each 10 yolks), beaten separately to "firm snow" consistency and gently mixed into the yolks. The mixture is then poured into greased muffin forms (about 1/2 tablespoon each) and baked until they are firm but still without crust. The pieces are then boiled lightly in the syrup, which may be flavored with rum, vanilla, or orange peel.

Known as pão de queijo in Portuguese (in many dialects, pronounced pãu̯ŋ.ʤi.'ke.ʒŭ, meaning "cheese bread"), chipá in Guarani and cuñapé in Quechua, is a small cheese-flavored roll, popular snack in Bolivia, Brazil, Paraguay and northern Argentina.

It is distinctive not only because it is made of cassava or corn flour, but also because the inside is chewy and moist. If poorly done, it may seem uncooked or doughy. Its size may range from one to six inches in diameter, with about two inches of diameter. In Paraguay and Argentina, smaller chipá guazú can also be found.

The snack can is usually sold on the street on fixed stands or by sellers carring a heat-preserving container. Usually unexpensive, they are popullar among all ages.

Feijoada is a stew of beans with various beef and pork products, which is a typical leading dish of Brazilian and Portuguese cuisine, also popular in Angola and other former Portuguese colonies.

The name comes from feijão, Portuguese for "beans", and is pronounced [fe.ʒu.'a.da] (IPA).

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Brazilian feijoada

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Recipe

Brazilian feijoada is prepared with black turtle beans, with a variety of salted pork and beef products such as salted pork trimmings (ears, tail, feet), bacon, smoked pork ribs, at least two types of smoked sausage and jerked beef (loin and tongue).

This stew is best prepared over slow fire in a thick clay pot. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew.

Brigadeiro is a simple Brazilian chocolate fudge candy created in the 1920's, and named after Brigadeiro Eduardo Gomes.

Eduardo Gomes was a Brazilian Air Force brigadier (thus the title "Brigadeiro", in Portuguese), who first gained notoriety for playing a part in quashing a communist coup in Rio de Janeiro. Later he ran unsuccessfully for the presidency in 1946 and 1950, during a brief breeze of democracy that blew in Brazil after the Second World War. This was a time of shortage of traditional imports such as nuts and European fruits because of the war. But, at the same time, Nestlé™ was introducing its chocolate powder in the country.

Although Brazil is a major producer of cocoa beans, it is believed that the creation and success of the candy was a combination of opportunities: the multinational Nestlé™, which introduced chocolate powder; the creators who named it after a famous politician, the need to find a replacement to imported sweets; and its ease of manufacture.

There are rumors that claim that the invention of the brigadeiro was also a joke made after Eduardo Gomes, since he had lost one of his testicles in a shooting during an urban conflict. Among many popular brazilian candies, the brigadeiro is the only that has no eggs in the recipe.

Talinum fruticosum is an herbaceous perennial plant widely grown in tropical regions as a leaf vegetable. Common names include waterleaf, cariru, Surinam purslane, Philippine spinach, Ceylon spinach, Florida spinach, potherb fameflower, Lagos bologi, and sweetheart.

The plant grows erect, 30 to 100 cm high. It bears small, white flowers and broad, fleshy leaves.

Typical of leaf vegetables, it is rich in vitamins (including vitamin A and vitamin C) and minerals (including iron and calcium). Also typical of leaf vegetables, it is high in oxalic acid, and consumption should be avoided or limited by those suffering from kidney disorders, gout, and rheumatoid arthritis.

The crop is grown in West Africa, South Asia, Southeast Asia, and warmer parts of North America and South America. Along with Celosia species, it is one of the most import leaf vegetables of Nigeria. In Brazil it is grown along the banks of the Amazon River, and is consumed mainly in the states of Pará and Amazonas.

A stew is a common dish made of vegetables, meat, poultry, or seafood cooked in some sort of broth or sauce. The line between stew and soup is a fine one, but generally a stew's ingredients are cut in larger pieces and retain some of their individual flavours, a stew may have thicker broth, and a stew is more likely to be eaten as a main course than as a starter. There are exceptions; for example, an oyster stew is more like a soup.

Stewing has a long tradition in cookery. Popular recipes for regional stews, such as gumbo, bouillabaise, Brunswick stew, and burgoo became common during the 19th century and have increased in popularity during the 20th century.

Written records of stews go back as far as written cookbooks. There are recipes for lamb stews & fish stews in Apicius de re Coquinaria, whose identity is uncertain, there having been three Romans by that name in the period 1st century BC to 2nd century AD. What is known is that the book has survived, and there are recipes for stews of lamb and fish in it. (An English translation is available 'Apicius: Cookery and Dining in Imperial Rome', A Bibliography, Critical Review and Translation of the Ancient Book known as Apicius de re Coquinaria by Joseph Dommers Vehling, which is available in reprint paperback from Dover Publications.)

Taillevent (French chef, 1310-1395 whose real name was Guillaume Tirel) wrote Le Viandier, one of the oldest cookbooks in French, also has ragouts or stews of various types in it.

To go back even further, there is ample evidence from primitive tribes who survived into the 19th and 20th centuries, that they could and did boil foods together (which is what a stew essentially is). Amazonian tribes used the shells of turtles, boiling the entrails of the turtle and various other ingredients. Other cultures used the shells of large mollusks (clams etc.) to boil foods. There is archaeological evidence of these practices going back 7,000 or 8,000 years or more.

Herodotus tells us of the Scythians (8th to 4th centuries BC), who "put the flesh into an animal's paunch, mix water with it, and boil it like that over the bone fire. The bones burn very well, and the paunch easily contains all the meat once it has been striped off. In this way an ox, or any other sacrificial beast, is ingeniously made to boil itself." (Some sources feel this was how some of the first 'boiling' was done by primitive man, perhaps as long ago as 1/2 to 1 million years ago!)

The development of pottery, perhaps 10,000 years ago, made cooking, and stews in particular, even easier.

Examples of stews include Hungarian Goulash, Carbonnades a la Flamande, and Boeuf Bourguignon.

Hungarian Goulash dates back to the 9th century Magyar shepherds of the area, before the existence of Hungary. Paprika was added in the 18th century.

The first written reference to 'Irish stew' is in Byron's 'Devil's Drive' (1814): "The Devil . . . dined on . . . a rebel or so in an Irish stew

cheesecake is a sweet, cheese-based dessert.

Cheesecake is one of the most common desserts in the world and perhaps one of the oldest involving dairy other than milk. The first recorded mention of cheesecake was during the ancient Grecian Olympic games in the occidental world. Marcus Porcius Cato (Cato the Elder) wrote of cheesecake preparation in his farming manual 'De agri cultura'.

Cheesecakes can be made of ricotta cheese, havarti, quark, twaróg, or, more usually, cream cheese. Other ingredients such as sugar, eggs, cream and fruit are often mixed in as well. Flavorings such as vanilla or chocolate may be added, and a fruit topping, like strawberry is frequently added. Typically, the cheese filling or topping covers a crust, which may be pastry, cookie, Digestive biscuit or graham cracker-crumb. Sometimes the base is a layer of cake.

Contrary to what its name suggests, cheesecakes are actually more like custards and are required to be baked at lower temperatures. A common difficulty with baking cheesecakes is its tendency to "crack" when cooled. This is due to the coagulation of the beaten eggs in its batter. There are various methods to prevent this. One method is to bake the cake in a hot water bath to ensure even heating . Alternatively, a little cornstarch blended into the batter prevents the coagulation of eggs.

In the UK, cheesecakes are generally a cold dessert which is not cooked nor baked. It is made with crumbled Digestive biscuits mixed with butter and pressed into a dish to form a base layer. The topping or filling is a mixture of milk, sugar, cheese, cream and gelatine.



CheesecakeThe word cheesecake is also used to describe the creamy, cheesy flavor of the cake. In this usage, there are cheesecake yogurts, ice creams, brownies, and cookies.

There are also savory cheesecakes, often flavored with blue cheese and served as hors d'oeuvres or accompanying salads.

Caipirinha (IPA pronunciation: [kaɪ piːˈɹiːjɑː]) is a Brazilian cocktail made from cachaça, limes, sugar, and ice. In Brazil, it is served in most restaurants, and is considered a characteristic drink of the country. Its simplicity and tangy sweetness have made it popular all over the world, and it is considered by the IBA[citation needed] to be one of the 50 greatest drinks of all time.

The word "caipirinha" is the diminutive of "caipira". Although the word itself can be either masculine or feminine, the drink is referred to in the feminine in Portuguese, and thus could be translated as "little caipira (country) girl".

A caipifruta is prepared in the same way, replacing or complementing the lime with any other fruit (always fresh, never juices). Popular fruits include passion fruit, kiwi, lemon, pineapple, and strawberry.

A caipiroska or caipirosca is a caipirinha made with vodka instead of cachaça, and is also a popular cocktail in Brazil.

A sakerita is a caipirinha made with sake instead of cachaça, and is also becoming a popular cocktail in Brazil.

Tapioca is an essentially flavourless starchy ingredient, or fecula, produced from treated and dried cassava (manioc) root and used in cooking. It is similar to sago and is commonly used to make a milky pudding similar to rice pudding. Purchased tapioca comprises many small white spheres each about 2 mm in diameter. These are not seeds, but rather reconstituted processed root. The processing concept is akin to the way that wheat is turned into pasta.

hope this helps

Answer 4

no

Answer 5

Listen to everyone else Cookbrazil.com is a great website!

Answer 6

For 300 years, feijoada has reigned supreme in the Brazilian kitchen. Invented by slaves, who started mixing their masters' pork leftovers to the black beans that were used to feed the animals, it got a touch of Portuguese and Indian cuisines and today is served all over from the hole-in-the-wall little joints to the most sophisticated restaurants. And every family seems to have its own feijoada favorite recipe.

Here's one recipe:

2 tablespoons canola oil

2 large yellow onions, chopped

5 cloves garlic, crushed

4 slices bacon, chopped

1 cup Italian parsley, chopped

5 large tomatoes, chopped

1 red cayenne pepper, chopped

4 cups dried beans (any kind of small brown bean), soaked overnight, drained

1 lb. salt pork, boiled for 5 minutes, cut into 1-inch cubes

1 lb. Italian sausage

2 lbs. corned beef, cut into 2-inch cubes

1 lb. smoked lean ham hocks

1 whole chicken breast, boned, skinned, cut into 2-inch cubes

1 lb. round steak, cut into 2-inch cubes

1/2 teaspoon salt

2 teaspoons ground black pepper

4 bay leaves

2 1/2 quarts water

1 lb. pumpkin, peeled, cut into 2-inch cubes

2 chayote squash, peeled, cores removed, cut into 2-inch cubes

1/2 lb. green cabbage, cut into 2-inch cubes

1 bunch collard greens, washed, shredded

1/2 lb. fresh string beans, ends removed, cut into 2-inch lengths

1 large potato, peeled, cut into 2-inch cubes

1 small sweet potato, peeled, cut into 2-inch cubes

3 ripe plantain bananas, peeled, cut into 2-inch lengths

Heat the oil in a large, heavy, deep pot and stir-fry the onion, garlic, and bacon for 2 minutes or until light golden brown. Add the Italian parsley , tomatoes, and cayenne and sauté for 1 minute. Add the beans, salt pork, Italian sausage, corned beef, ham hocks, chicken, round steak, salt, black pepper, bay leaves, and water. Cover and simmer for 2 hours or until the beans are tender, stirring occasionally and adding water if needed to ensure that the beans are completely covered while cooking. Add the pumpkin, chayote squash, green cabbage, collard greens, string beans, potato, sweet potato, and plantain bananas. Simmer for 15 minutes or until the vegetables are soft. Do not overcook the vegetables. Serve immediately. Serves 8-10.

Answer 7

You can go to

http://www.cookbrazil.com/index.htm