Easy Brazilian Cheese Bread (Pão de Queijo) Recipe. Print 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. There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients Special equipment recommended: One or two mini muffin tins. *It helps when baking with eggs to start with eggs at room temperature. Method Hide Photos 1 Preheat oven to 400°F. 2 Put all of the ingredients into a blender and pulse until smooth. Eat while warm or save to reheat later.
Grape Salad Cream Cheese Brown Sugar Recipes. Brown sugar, chopped pecans, cream cheese, seedless green grapes, sour cream and 2 MORE B 15 mins, 7 ingredients butter, dark rum, iceberg lettuce, pepper, black pepper, worcestershire sauce and 21 MORE B 50 mins, 27 ingredients grapes, brown sugar, cream cheese, sugar, pecans, vanilla and sour cream B 25 mins, 7 ingredients light brown sugar, pretzels, grapes, ground cinnamon, pears, strawberries and 5 MORE B 20 mins, 11 ingredients brown sugar, seedless red grapes, cream cheese, granulated sugar, pecans and 2 MORE B 10 mins, 7 ingredients non-fat sour cream, fat free cream cheese, finely chopped pecans, grapes and 1 MORE.
Grilled Corn Salad and Chilled German Potato Salad. [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 I served Summer Breezes We made crazy drool-worthy bbq side dishes that were cool, zingy, tangy and downright tonguegasmic In case you can’t tell, the sun was setting and I was scrambling to capture the golden light Today, y’all are getting the recipes for both the side dishes that I created for this BBQ. I love fresh, crisp, chilled foods for barbecue side dishes when it’s hot outside.
I think you should definitely serve this confetti salad with fresh limes so everyone can squeeze lime over their serving. [print_link] [donotprint] Potato Salad is sort of an iconic BBQ and Picnic side dish-I however, am not a huge fan of the potato salads that are over saturated with mayonnaise or mustard.
Cool as a Cucumber: Chilled Avocado Soup. 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.” The food is all sourced locally, from fine organic markets and the decor is elegant and intimate. While I’m sure it had nothing to do with the pre-dinner adult beverages, we were starving by the time we sat down at our cloth-napkin clad table. To start, I ordered a salad with arugula and blue cheese with a champagne vinaigrette and John opted for cream of pureed fennel and potato soup. What the waiter neglected to tell him when he rattled off the specials was the fact that the soup was served cold. Overall? If you’re like me and love avocado, this soup could not be more refreshing and the texture was smooth and creamy.
How-To: