What are some good Brazilian recipes?
My grandmother was from Brazil, and my dad remembers her cooking some great food when he was little. But then she divorced and got re-married to an all-American meat and potatoes guy, and never cooked anything ethnic again. Plus, we can’t find any of her recipes written down on paper or in cookbooks.
Does anyone know of a few good recipes that does not require too many ingredients that I probably don’t have in my pantry?? I don’t mind buying a few new things at the food store, but I don’t want this to be too difficult.
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4 comments a "What are some good Brazilian recipes?"
PORTUGUESE ENGLISH
Ingredientes: Ingredients:
1kg de bacalhau salgado 1kg of dry, salted codfish
5-6 colheres de óleo de oliva 5-6 tablespoons of olive oil
2 cebolas em rodelas 2 sliced onions
6-8 tomates em rodelas 6-8 sliced tomatoes
1lata pequena de azeitona preta 1 small can of black olives
sal e pimenta a gosto salt and black pepper to taste
Modo de fazer: Preparation:
1. Deixe o bacalhau de molho em água fria de um dia pro outro. 1. Soak the codfish in cold water overnight.
2. Escorra a água do bacalhau. 2. Drain the water.
3. Cozinhe o bacalhau em água até ficar macio. 3. Cook the codfish in fresh water until soft.
4. Depois de cozido, tire a pele e a espinha do bacalhau. 4. Once cooked, remove the skin and the bones of the codfish.
5. Corte o bacalhau em pedaços e reserve. 5. Cut the codfish into pieces and save it for later.
6. Frite a cebola em óleo quente. 6. Sauté the onion in hot oil.
7. Adicione o tomate, a azeitona, o sal e a pimenta e deixe refogar 5-10 minutos. 7. Add the tomatoes, the olives, the salt and the pepper and let it cook for 5-10 minutes.
8. Coloque o bacalhau numa fôrma refratária.
8. Put the codfish on an ovenproof baking dish.
9. Espalhe o molho de tomate sobre a camada de bacalhau. 9. Spread the tomato sauce over the layer of codfish.
10. Asse o bacalhau em forno quente (200 graus) por 30 minutos e sirva. 10. Bake the codfish in heated oven (350 F) for 30 minutes and serve.
Remarks:
You can find dry, salted codfish in Brazilian supermarkets, in Portuguese or Turkish food stores.
If you soak the codfish in water during the day, replace the water with fresh water once in a while.
You can serve codfish with rice and lettuce salad.
Couve-flor gratinada (baked cauliflower)
Ingredients:
1 medium cauliflower
4 soup spoons of butter or margarine (I use Olivio, it is healthier)
100g grated Parmesan cheese
6 soup spoons of the broth in which you cooked the cauliflower
1 coffee spoon of ground nutmeg
1 (shallow) dessert spoon of corn starch
4 soup spoons plain bread crumbs
Preparation: wash the cauliflower, separate the little “trees” and cut the stems that are too long.
for approx. 7 min. Separate the 6 spoons of the broth for the cream and drain the rest of the water.
Boil them in water (more water then cauliflower
Get a baking dish, like pyrex, and put the cauliflower in it.
Now you’re going to make the cream.
Mix all the remaining ingredients, but separate the bread crumbs (don’t use it yet). Cover the cauliflower with this mixture and with the tips of your fingers, carefully sprinkle the bread crumbs, spreading it all over the cauliflower.
Put it in the oven at 400 F for about 10 minutes to gratinate.
After this, it’s ready to be served, enjoy!
I made this recipe again last week, my husband is American and he loves it!
You could also cook the cauliflower (without the cream, in the beginning) in the microwave, high power for 6 to 8 min, and waiting 3 for it to cool off. But I prefer to boil it.
This recipe is a side dish, and it serves 6 to 8 portions.
Just a note here for you. We make bacalhoada (codfish) in Brazil but it is a recipe from Portugal (where they have a lot of codfish). Our cuisine has really a lot of influence from France, Portugal and Italy, but there are also many dishes that originated in Brazil.
Brazilian Black Bean Stew
Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 6 servings
“Sweet potatoes, mango, black beans, and cilantro are featured in this flavorful stew from South America.”
INGREDIENTS:
1 tablespoon canola oil
1/4 pound chorizo sausage,
chopped
1/3 pound cooked ham,
chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes,
peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper,
diced
1 1/2 cups water
2 (16 ounce) cans black beans,
rinsed and drained
1 mango – peeled, seeded and
diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
DIRECTIONS:
1. Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
2. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
Torta Salgado
-4 eggs
-1/3 C oil
-1 C milk
-Salt to taste
-13 Tbs Flour(i think it comes out to abt a cup. It should be cakelike in texture)
-2 T Baking Powder
Beat everything in a blender or with a mixer until smooth. Put half into a greased pan. Add filling(canned peas, canned carrots, cooked chicken, or whatever else you happen to have). Add rest of the batter. Bake at 350 for 20-30 min or until a knife comes out clean.
Keep in mind that if you are in the states, these recipes will most likely need adjusting for some odd reason.
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