Cooking the Brazilian Way by Alison Behnke

By Alison Behnke

Brazillian Cookbook! Yum!

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Additional info for Cooking the Brazilian Way

Sample text

2 tbsp. dendê oil* or butter 1 medium onion, thinly sliced 1 egg, lightly beaten 1¥ c. manioc meal* 1 tsp. salt 1 tbsp. fresh parsley, chopped 6 to 8 green olives with pimentos, sliced 3 hard-boiled eggs, cubed** 1. Place oil or butter in a heavy skillet over medium-high heat. 2. Add onion slices and sauté, stirring constantly, for 5 minutes, or until onion softens. 3. Reduce heat to low and add beaten egg, still stirring constantly. Slowly stir in manioc meal and cook, stirring occasionally, for 8 minutes, or until flour is toasted to a golden brown.

Add onion and cook 5 minutes, or until onion is translucent (clear). ** 4. Reduce heat to low and carefully add mashed beans to pan. Slowly add manioc flour, stirring constantly. Continue cooking over low heat for 10 to 15 minutes longer, adding a bit more bean liquid if the mixture is too thick. Add salt and pepper to taste and serve hot. They may also be served as a garnish for feijoada (recipe on page 64). If you serve collard greens with feijoada, you may choose to omit the garlic and sauté the greens alone.

Using a fork and knife or your fingers, shred chicken finely. In a large mixing bowl, combine chicken, flour, olives, cayenne, and 3 to 4 tbsp. of the reserved broth. The filling should be moist, but not runny. Pastry: 4 c. all-purpose flour 1 c. vegetable shortening, softened 1 tbsp. butter, softened 1 tsp. salt 2 eggs 1¥ c. water Glaze: 1 egg pinch salt 4. To make pastry, place flour in a large mixing bowl. Make a hole in the middle of flour. In a second bowl, combine shortening, butter, salt, eggs, and 1 c.

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