This recipe comes to us from Judy Tolliver.
The state of Minas Gerais is known throughout Brazil for its cuisine, and there are places in other parts of Brazil where one can buy pã de queijo and other mineiro specialties. Any mineiro cook can make pao de queijo, and there are endless recipes and methods for it. Minas Gerais is also known for its cheeses; the Wisconsin of Brazil, if you wish.
Makes 2 dozen appetizer-sized balls.
Preheat oven to 375°. Boil the following until white foam appears (on stove or in microwave):
½ cup vegetable oil
1/3 cup water
1/3 cup milk
(1 tsp salt optional)
Add this hot mixture to 2 cups tapioca starch. Mix well with wooden spoon
and let rest for about 15 minutes. You will get white ball. Mix in 2 eggs
Celiac.com 11/12/2014 - Jicama is one of the unsung wonders of a great many Mexican dishes and salsas. In this recipe, jicama serves as the center piece for a tasty, refreshing appetizer.
Ingredients:
1 jicama, peeled and diced into bite-sized chunks
½ tablespoon chili powder, or to taste
2 tablespoons fresh lime juice
dash of kosher salt
Directions:
Place peeled jicama pieces in a medium bowl and mix with lime juice.
Sprinkle with chili powder, mix a bit more, and arrange the jicama on a platter.
Serve immediately. Use toothpicks or small forks.
Celiac.com 04/07/2015 - This dip is full of zesty bacon and cheese flavor that is sure to put smiles on the faces of your hungriest snackers.
Ingredients:
12 slices quality smoked bacon, cooked, chopped
1 cup (8 ounces) cream cheese
¾ cup shredded Cheddar cheese
¾ cup shredded Swiss cheese
½ cup mayonnaise
1½ tablespoons Dijon mustard
1 tablespoon horseradish, prepared
4 scallions, chopped
Directions:
In a mixing bowl, whip the cream cheese with an electric mixer.
Fold in and lightly mix the mayonnaise, Dijon mustard, horseradish, cheddar cheese, bacon and scallions.
Serve hot or cold.
To heat, place in an oven proof container and bake at 400°F for 10 minutes or until bubbly and warm.
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