BRAZILIAN CHEESE BREAD
Brazilian cheese bread, or pão de queijo as we call them in Portuguese, are a true gift to the universe! This typical Brazilian snack is lightly crunchy on the outside, soft and chewy on the inside, and has a cheese flavor just hugs your mouth. This Brazilian cheese bread recipe is easy to make and yields about 30, so you can make a stash for now, and freeze the rest for later.
Provided by aline_shaw
Categories Appetizer Breakfast Snack
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 350F.
- Add the tapioca flour and the salt to a large bowl, whisk to combine and set aside.
- In a medium bowl, combine the cheeses and the eggs and set aside.
- Add the milk and the oil to a small saucepan and bring to a simmer on stove top over medium heat.
- When the liquid simmers, remove the pan from heat, and immediately pour the hot liquid into the tapioca mixture and using a wooden spoon, stir to combine - the mixture will not be homogeneous, it'll be gummy and clumpy. See step by step images above for reference.
- Wait 5-10 minutes until the tapioca mixture is cool to touch, and only then add the cheese and egg mixture to the tapioca mixture. Mix with a wooden spoon, or your hands to combine. Now you should have a homogeneous mixture and it should come together as a ball. You'll still see some white tapioca specks in the dough - don't worry, that's totally normal!
- Oil your hands, then scoop a Tbsp to 2Tbsp size portions, roll them into balls, and arrange them in a baking sheet approximately 2" apart from one another. *For freezing instructions see section below!
- Bake until golden brown, approximately 30-35 minutes.
- To freeze your Brazilian cheese bread for later, follow all steps up until rolling the little balls and placing them the baking sheet. Then, just place the baking sheet in the freezer for 15 minutes for the balls to set (just enough for them to hold their shape).
- When the balls are set, you can place them in a freezer safe ziplock bag and freeze for up to 3-4 months.
- To bake them, no thawing needed! Just preheat the oven to 350F, then arrange the little frozen balls in a baking sheet about 2" apart from one another and bake until golden brown - approximately 40-45 minutes.
Nutrition Facts : ServingSize 1 serving, Calories 90 kcal, Carbohydrate 14 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 221 mg, Sugar 1 g, UnsaturatedFat 2 g
PHO RECIPE
Pho is a Vietnamese noodle soup topped with awesome things like fresh bean sprouts, basil, and chilies. This pho recipe was approved by a Vietnamese friend!
Provided by Sarah
Categories Noodles and Pasta
Time 6h
Number Of Ingredients 24
Steps:
- Place the bones and beef chuck in large stockpot and add water to cover. Bring to a boil and boil for 5 minutes. Drain in a colander and thoroughly clean the stockpot. This process removes any impurities/scum and will give you a much cleaner broth.
- Meanwhile, char your ginger and onions. Use tongs to hold the ginger and onions (one at a time) over an open flame, or place each directly on a gas burner. Turn until they're lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.
- Add water (5 quarts/4.75 L, or more/less if you've scaled the recipe up or down) to the stockpot and bring to a boil. Transfer the bones and meat back to the pot, along with the charred/cleaned ginger and onions. Add the scallions, fish sauce and sugar. Reduce the heat to low, and simmer until the beef chuck is tender, about 40 minutes. Skim the surface often to remove any foam and fat.
- Remove one piece of the chuck and transfer to a bowl of ice water to stop the cooking process. Then transfer this piece of beef to a container and refrigerate (you will slice this to serve with your pho later. If you were to leave it in the pot, it would be too dry to eat). Leave the other piece of chuck in the pot to flavor the broth.
- Now toast the spices (star anise, cloves, cinnamon stick, cardamom, fennel seeds, and coriander seeds) in a dry pan over medium low heat for about 3 minutes, until fragrant. Use kitchen string to tie up the spices in a piece of cheesecloth, and add it to the broth.
- Cover the pot and continue simmering for another 4 hours. Add the salt and continue to simmer, skimming as necessary, until you're ready to assemble the rest of the dish. Taste the broth and adjust seasoning by adding more salt, sugar, and/or fish sauce as needed.
- To serve, boil the noodles according to package instructions. Add to a bowl. Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil and ladle it into each bowl. The hot broth will cook the beef. Garnish with your toppings, and be sure to squeeze a lot of fresh lime juice over the top!
Nutrition Facts : Calories 495 kcal, Carbohydrate 68 g, Protein 30 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 69 mg, Fiber 3 g, Sugar 14 g, ServingSize 1 serving
AUTHENTIC PHO
This authentic pho isn't quick, but it is delicious. The key is in the broth, which gets simmered for at least 6 hours.
Provided by Allrecipes
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 9h20m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
- Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
- Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
- Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
- Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.
Nutrition Facts : Calories 508.6 calories, Carbohydrate 65.6 g, Cholesterol 74 mg, Fat 11 g, Fiber 4.4 g, Protein 34.9 g, SaturatedFat 4 g, Sodium 3519.3 mg, Sugar 8.6 g
KUNG PAO PORK
Make and share this Kung Pao Pork recipe from Food.com.
Provided by DallasDiva22
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine pork and 2 tbsp soy sauce chill 30 minute Combine remaining 2 tbsp soy sauce, lemon juice, sugar, cornstarch, crushed red pepper, and 1/4c water. In wok or large skillet, stir fry pork and garlic in hot oil 3 min, or till brown.
- Add bell pepper and onion; stir-fry 3 minute Add cornstarch mixture; cook and stir till slightly thickened. Add peanuts. Refrigerate leftovers.
Nutrition Facts : Calories 285.7, Fat 16.1, SaturatedFat 3.2, Cholesterol 50.2, Sodium 1052.5, Carbohydrate 13.7, Fiber 1.5, Sugar 8, Protein 22
PO'E (TAHITIAN FRUIT PUDDING)
Make and share this Po'e (Tahitian Fruit Pudding) recipe from Food.com.
Provided by Bill Butler
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F.
- Puree the bananas in a blender or food processor. It should yield 4 cups.
- Mix the brown sugar and arrowroot or cornstarch together. Add in the vanilla and combine with the bananas and process well. There should not be any lumps of starch. Adjust the sugar to your liking.
- Pour the mix in a buttered 2-quart baking dish.
- Bake for 30-45 minutes, or until the pudding is firm and bubbling.
- Remove from oven and allow to cool. Cover with plastic wrap and refrigerate until well chilled.
- Once chilled, cut into cubes and place them into a large serving bowl or in individual bowls.
- Top with a dollop of coconut cream and a little more brown sugar and serve.
Nutrition Facts : Calories 523.6, Fat 13.7, SaturatedFat 11.8, Sodium 50.3, Carbohydrate 101.8, Fiber 7.3, Sugar 52.9, Protein 4
More about "panificadora de po recipes"
VIETNAMESE PHO RECIPE | RECIPETIN EATS
From recipetineats.com
5/5 (76)Category Mains, SoupCuisine VietnameseTotal Time 3 hrs 20 mins
HOMEMADE PHO RECIPE | GIMME SOME OVEN
From gimmesomeoven.com
PANIFICADORA - 941 RECETAS CASERAS- COOKPAD
From cookpad.com
LAS MEJORES 110 IDEAS DE RECETAS PANIFICADORA LIDL | PANIFICADORAS ...
From pinterest.es
MEJOR PAN ESPONJOSO PANIFICADORA 】 RECETA PASO A PASO ️
From panpanificadora.com
PANIFICADORA - DICCIONARIO INGLéS-ESPAñOL WORDREFERENCE.COM
From wordreference.com
DONUTS (PANIFICADORA LIDL) - YOUTUBE
From youtube.com
RECETAS CON PANIFICADORA - 229 RECETAS - PETITCHEF
From petitchef.es
LAS MEJORES 27 IDEAS DE {RECIPE} BREADMAKER - PINTEREST
From pinterest.es
RECETAS DE PAN PARA PANIFICADORA. - PINTEREST
From pinterest.com.mx
PãO CASEIRO NA PANIFICADORA DOMéSTICA - RECEITA DE VOVó
From receitadevovo.com.br
HOME COSTA & FERREIRA
From paoderiomaior.pt
PAN EN PANIFICADORA - 18 RECETAS - PETITCHEF
From petitchef.es
PAN DE AVENA | PAN EN PANIFICADORA LIDL - YOUTUBE
From youtube.com
HOW TO MAKE THE BEST HOMEMADE PHO - INSPIRED TASTE
From inspiredtaste.net
RECETA FACIL MASA PARA PIZZA EN PANIFICADORA/ EASY PIZZA …
From youtube.com
PASTA POMODORO RECIPE | BON APPéTIT
From bonappetit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love