Brazilian Sunset Recipes

BRAZILIAN SUNSET

Brazilian Sunset image

I purchased a bottle of Brazilian cachaca during the holidays, but I only had one cocktail recipe that included cachaca. So I started looking for other cachaca-based cocktail recipes. That's how I stumbled upon this Brazilian drink in "The Bartender's Guide", and I really liked it. It's fruity, sweet and quite refreshing.

Provided by Northwestgal

Categories Beverages

Time 2m

Yield 1 cocktail, 1 serving(s)

Number Of Ingredients 6

Ingredients

ice cube
1 1/2 ounces cachaca
3 1/2 ounces orange juice
2 teaspoons lemon juice
3/4 ounce grenadine
1 slice orange (for garnish) (optional)

Steps:

Place ice cubes in a tall Highball or Collins glass. Add cachaca and both juices, and mix gently. Slowly add the grenadine.
Place orange slice on rim of glass, and serve with a cocktail straw.

AUSTIN SUNSET

Austin Sunset image

I love Aperol and am always look for new cocktail recipes that use it. Even though Aperol is a very popular spirit , Food.com does not recognize it as an igredient

Provided by momaphet

Categories Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

1 1/2 ounces silver tequila
3/4 ounce liquor (Aperol)
3/4 ounce lemon juice, Fresh squeezed

Steps:

In a mixing glass or shaker, add all ingredients and ice.
Shake well and strain into a martini glass.
Garnish with a lemon twist.

Nutrition Facts : Calories 4.7, Fat 0.1, Sodium 0.2, Carbohydrate 1.5, Fiber 0.1, Sugar 0.5, Protein 0.1

BRAZILIAN FISH STEW

Brazilian Fish Stew image

This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish that I remember from my childhood and it's become a favorite even among my kids and I, even though we don't like fish! This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas.

Provided by BellevueMama

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 1h5m

Yield 6

Number Of Ingredients 13

Ingredients

3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 ½ pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped

Steps:

Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.
Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Nutrition Facts : Calories 358.6 calories, Carbohydrate 15.6 g, Cholesterol 42 mg, Fat 21.8 g, Fiber 4.8 g, Protein 27.4 g, SaturatedFat 14.5 g, Sodium 600.1 mg, Sugar 6.4 g

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