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Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia . I’ve made it several times, each time with different cheeses.
chopped pecans, grapes, white sugar, sour cream, cream cheese, brown sugar and 1 MORE pecans, brown sugar, granulated sugar, cream cheese, seedless grapes, sour cream and 2 MORE nuts, brown sugar, sugar, sour cream, grapes, cream cheese, vanilla and grapes kosher salt, dark brown sugar, garlic, sugar, black pepper, butter, dark rum and 25 MORE chopped pecans, brown sugar, fat free sour cream, fat free cream cheese and 1 MORE brown sugar, grapes, white sugar, sour cream, cream cheese, pecans and vanilla
[donotprint]I love having friends over. I love feeding my friends and I get a special thrill when I see them devouring and loving the food that I’ve prepared. So, Friday night we had friends over for a BBQ . We grilled some wicked pork chops We flame broiled grilled up some amazing chicken quarters
When I was in Chicago for BlogHer this summer , I visited a college friend named John. Since he’s fairly new to Chicago and his kitchen was less-than stocked , I had the opportunity to drag him to every restaurant in Chicago that I wanted to try. One night, we started with happy hour and wound up at Table 52 , chef Art Smith’s “home of Southern hospitality in Chicago.”