By Alison Behnke
Brazillian Cookbook! Yum!
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Brazillian Cookbook! Yum!
Additional info for Cooking the Brazilian Way
Sugar 2. In a large mixing bowl, combine cornstarch, sugar, and salt. ø tsp. salt 1 egg, beaten 1¥ sticks unsalted butter, softened 3. * You may find it easiest to use your hands to mix the dough at this point. Set dough aside for 15 minutes to make it easier to work with, and lightly grease a cookie sheet. 4. Form dough into very small balls, about æ inch in diameter. Place on cookie sheet and press down lightly with the tines of a fork. 5. Bake 12 to 18 minutes, or until lightly browned. Allow to cool slightly on the cookie sheet before removing to a wire rack to cool completely.
Meat is the preferred entrée in these regions and is usually included with the midday meal. Residents of Rio de Janeiro especially love churrasco—barbecued beef, pork, chicken, or sausage. Brazilian diners also have a great variety of vegetarian options. Many main courses can be made with meat substitutes, with starchy ingredients such as potatoes, beans, or rice, or with vegetables alone, such as squash, tomatoes, leafy greens, or eggplant. In addition, the simple but rich flavors of garlic, coconut, lemon, and hot peppers combine to make dishes with or without meat equally tasty.
In a fine mesh strainer, wash rice in cold water until water draining through rice runs almost clear. 2. In a large saucepan, heat oil over medium-high heat. Add onion and garlic and sauté 2 to 3 minutes, or until garlic is just beginning to brown. 3. Add rice to saucepan* and stir to coat grains with oil. Sauté 3 to 5 minutes longer, stirring constantly. 4. Add water and salt and bring to a boil. Reduce heat to medium. Cover pan and simmer 15 to 20 minutes, or until all the water is absorbed and the rice is tender.