tty blanket on the picanha by making criss-crossing
hicken.
To freeze: this recipe can be made and frozen
separate bowl. Serve with Brazilian-style rice, collard greens, pepper
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
s much time boiling. This recipe will spice up any old
You can also change the recipe using tuna instead of chicken
dd any more salt - this recipe borrows its salt from the
t really good (and really Brazilian) is to eat it with
alt and pepper; serve with Brazilian Hot sauce.
Cook rice:.
Combine brown and wild rice, 2 cups water or broth, and 1 tbls. olive oil in a pot with tight fitting lid.
Bring to a boil, stirring once. Cover with lid. Reduce heat to simmer and cook 45-50 minutes.
Remove from heat, let stand in covered pot for 10 minutes.
Fluff with fork, and salt to taste.
To make Brazilian:.
In a separate bowl, mix together oil, chili powder, garlic powder, honey, salt and orange rind. Pour this mixture into the hot rice and mix lightly. Fold in olives and nuts.
Serve and enjoy!
Wash and pick rice very well (preferably using long grain rice).
Melt shortening in a medium size skillet.
Use oil, lard or margarine, but not butter.
Fry the rice with onion, gently stirring with a wooden spoon, until the mixture has a swishing sound.
This takes about 10 minutes over a low flame and is a very important factor in producing the dry final product which is one of the prime requistes of Brazilian Rice.
Soak the beans in water overnight (or at least 2 hours).
Cook with bay leaf and green pepper until tender; discard bay leaf and pepper slice.
In another pot, saute crushed garlic and chopped onion until tender; add beans and mix thoroughly.
Cook 15 more minutes.
Serve with rice, collard greens and slices of orange for a balanced Brazilian meal!
The night before, soak the beans in a large bowl with water to cover at least 3-4 inches.
Soak the carne seca in water to cover.
The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches.
Bring the beans to a boil in medium heat.
Meanwhile, cut the carne seca into 1-inch pieces.
Cut the sausage into 1-inch pieces.
(When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.< ...
Divide all ingredients half. Cut off ends of each lime and cut each into 8 wedges.
Place one half of the ingredients in a blender & blend for 20 seconds - NO LONGER! Strain, to remove peel then pour onto a pitcher.
Blend & strain the remaining half of the ingredients & add pitcher.
Mix well & serve immediately over ice.
Arrange chicken in a wide pan, side by side. Sprinkle with the soup. Pour beer on top.
Close the pan and let marinate at least 2 hours.
Cook it in VERY low heat, until chicken is thoroughly cooked (about 30 minutes).
Serve with white rice with the gravy.
nd pepper.
* Available at Brazilian and West African markets and