Brazilian recipes?

Question

i am an having an international evening and i my class was chosen do you have any recipeswhich would be perfect for the event all the people do is sample the food

sorry for the mistakes my class was chosen to do brazil(please don't shout at me for that)
thanks

Answer 1

Here are a few recipes that are great and easy to share with everyone. I included sweet, savoury chicken and beef as well as vegetarian. Enjoy!

Brazilian Doughnuts
1 cup all purpose flour
1/2 cup corn starch
2 tsp baking powder
1/2 cup milk
2 eggs
4 tbs granulated sugar
Pinch of salt
Oil to deep fry or shortening.
Sugar with cinnamon to sprinkle over.

In a large bowl, mix in the eggs, sugar and pinch of salt. While mixing with a wood spoon add the flour, corn starch, baking powder and milk until you get a batter similar to cake batter.
Preheat the fryer to 350 degrees F (The fryer temperature is very important. If it is too hot, the doughnuts will burn outside and be doughy inside.), using two table spoons, take a spoon of batter and scrape off the batter into the fryer using the second spoon. Fry about six doughnuts each time until golden brown, about 3 to 4 minutes, flipping just once for overall browning. (The doughnut will flip by itself). Remove the doughnuts from the oil and drain on a paper towel-lined plate. Sprinkle with powdered sugar with cinnamon and serve.

Makes about 25 doughnut balls.

Quibe (meatballs)
1 ½ cup (8 oz) bulgur wheat
1 lb ground sirloin.
1 chopped onion
4 chopped cloves of garlic
fresh mint leaves (about 12 branches)
4 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground pepper

Soak bulgur in water at least 3 hours.
Drain and press bulgur in a colander to remove water.
Beat in a food processor the onion, garlic and mint leaves to make a coarse paste. Pour this paste in a large bowl, add the bulgur, ground sirloin, salt, cinnamon and ground pepper. Knead the mixture thoroughly. When ready, it will resemble dough. Form the dough into 2-inch rolls with shape of a football ball. (You can make smaller balls if desired). Deep fry rolls at 350 °F for about 10 minutes or until crusty and brown. Drain on paper towels and serve.

Serve with a spicy dip.

30 quibes.

Coxinhas (chicken poppers)
3 boneless chicken breast
½ chopped onion
2 chopped cloves of garlic
6 tablespoon margarine
2 cubes beef bouillon
salt
ground pepper
3 cups all-purpose flour
1 (8oz) cream cheese
2 eggs
Bread crumbs

Combine chicken breast, chopped onion, garlic, beef bouillon, salt, ground pepper, margarine and 3 cups of water in a pressure cooker. Place the pressure cooker in medium-heat. Chicken is ready 10 minutes after the regulator starts to blow steam. (If you don’t have a pressure cooker, cut chicken breast into 2-inch cubes and cook with the same ingredients in a saucepan over medium-heat for about 30 minutes or until done.) Remove chicken breast from broth. Finely chop chicken breast to make the coxinha filling. You can increment the filling with parsley, green onions. But do not add liquids to the filling. Bring exactly 3 cups of the remaining broth to boil. Add the 3 cups of flour into the boiling water and stir vigorously with a wood spoon for about 1 minute until it become dough. Take dough out of pan. When warm, knead dough until it becomes smooth and dissolve the flour lumps (about 10 minutes). Flatten dough with a rolling pin to about ¼-inch thick and cut medium size circles with a biscuit cutter. Place the dough in your palm, place a small cube of cream cheese and a teaspoon of chicken filling previously prepared. Dose the ingredients according to the size of the dough circle you cut so that you can close the dough with the filling inside. Knead scraps and re roll, repeat cutting circles until all dough is used. Fold and close the dough in a shape of a drum stick (a little chicken drum stick in Portuguese translate to "coxinha"). Grease hands if necessary. Baste the filled dough with egg whites and roll them over breadcrumb. Deep-fry the snacks 350 °F for about 8 minutes or until golden brown.
Place in baking cups and serve.
30 mediums coxinhas

PASTEL FRITO (Deep-fried filled pastry)
2 cups all-purpose flour
1 tablespoon of cachaça (or vodka)
1 tablespoon margarine
1/3 cup warm water with 2 pinches of salt
1/2 teaspoon baking powder
1 egg

Sift the flour with baking powder. In a large bowl, mix in the sifted flour, margarine, cachaca and egg. Mix well while adding the warm water until you get a dough. (Or you can prepare the dough in a electric mixer). Move the dough to a flat surface and knead it for 15 minutes. Use a pin to flat the dough. Take half of the dough each time and flatten it with the pin. Fold the dough couple times and flatten it again until you get a thin elastic stripe about 6 inches wide. Lay the stripes down in a floured surface. Place full teaspoons of your favorite filling evenly distributed on the dough. Fold it and cut with a glass or a cookie cutter. Pinch with your finger (or fork) the seam to make sure it is closed. Deep-fry the Pastel at 350 °F for about 8 minutes or until golden brown. Pat dry in a paper towel and serve.

You can fill your Pastel with whatever you like. In Brazil the most common fillings are:

Ground beef
Heart of palms
Shrimp
Cheese (you can just place a piece of cheese and fold the dough)
Bananas (Yes! I love this one. Just place a slice of banana with some sugar and cinnamon and fold the dough)
Use your imagination and create your own fillings.

Answer 2

Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce:

Redolent of ginger and jalapeños, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeño.

4 tablespoons cooking oil
3 cloves garlic, minced
1 chicken (3 to 3 1/2 pounds), quartered
3/4 teaspoon salt
Fresh-ground black pepper
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeño peppers, seeds and ribs removed, minced
1 1/4 cups canned crushed tomatoes in thick puree
1 cup canned unsweetened coconut milk
2 tablespoons chopped cilantro or parsley

1. Light the grill. In a shallow dish, combine 3 tablespoons of the oil with two-thirds of the minced garlic. Coat the chicken with half of the garlic oil and season with 1/4 teaspoon of the salt and 1/8 teaspoon pepper. Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 for the legs.

2. Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the remaining garlic, the ginger, and the jalapeños, and cook, stirring, for 1 minute longer. Add the tomatoes, the coconut milk, the remaining 1/2 teaspoon salt, and a pinch of pepper. Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the cilantro and serve with the chicken.

Menu Suggestions: Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken.

Wine Recommendation: This spicy dish will demolish any subtlety in a wine. Go for something straightforward and gulpable: a fresh white wine such as a pinot bianco from northern Italy, a slightly chilled red such as Beaujolais from France, or a beer.

Yield: 4

Answer 3

My Brazilian friend gave me this website. She says that the recipes are easy and she uses them when she cannot remember a recipe. Hope it helps.

http://www.cookbrazil.com/