Food for a Brazilian themed Carnival party?
Hi, I'm a carnival party this weekend (I know I am a week late, but could not compete with superbowl!).
Food will be just appetizers Rathe that sit heavy dinner. Have you any ideas of Brazilian recipes? I'll have about 12 people and the next 2 days to work on food, just confused on what things to choose.
Thank you for your help!
Carnival, are rich and full of meat, as the period of fasting (no meat and drink) is approaching. Besides the food, decor and ornaments are very important at events like silly.
Coxinha
Ingredients
3 chicken breast
½ onion, chopped
2 cloves garlic, minced
6 c. tablespoons margarine
2 cubes beef bouillon
salt
pepper
3 cups all purpose flour
1 (8 oz) cream cheese
2 eggs
Bread
Directions
Combine chicken breast, chopped onion, garlic, beef broth, salt, pepper, margarine and 3 cups water in a pressure cooker and chicken is ready in 10 minutes
Remove chicken breast from broth. Finely chop chicken breast to the coxinha filling.
Increment filling with parsley, green onions.
Bring exactly 3 cups of the remaining broth to a boil.
Add 3 cups flour into boiling water and stir vigorously with a wooden spoon for about 1 minute until it becomes dough.
Take the dough from the mold.
When warm, knead dough until it becomes smooth and dissolve any lumps of flour (about 10 minutes).
Flatten the dough with a rolling pin to about ¼ inch thick and cut medium size circles with a biscuit cutter.
Fold and close the dough in the shape of a drum stick
Brush dough filled with egg whites and roll over breadcrumbs.
Fry snacks 350 ° F for about 8 minutes or until golden brown.
ESFIRRAS
Ingredients
8 cups (2 pounds) all-purpose flour
4 envelope Fleischmann's yeast RapidRise
1 tablespoon granulated sugar
8 oz margarine
1 tablespoon salt
2 cups milk
1 egg
Filling:
3 pounds ground beef
2 onions, diced
2 diced ripe tomatoes
1 red pepper diced
Salt and pepper
4 tablespoons oil
Directions
Heat the oil in a saucepan and lightly fry the onions, tomatoes, salt and pepper.
Brown the meat with this mixture.
In a bowl, mix one cup flour with yeast, sugar and salt.
Heat milk with margarine until very hot and pour into the dry ingredients and mix well in bowl.
Mix egg and remaining flour to make soft dough.
Knead on a lightly floured surface until smooth and elastic
Roll the dough into a rope and cut into pieces 2 inches long.
Cover and leave the remaining parts for 2 hours in a warm place or until double size.
Flat each piece with a pin on a floured surface and place the filling in the center.
Fold dough over filling on three sides of the envelope in a triangular shape.
Esfirras Place with seam down on a large floured baking sheet, leaving room for dough to rise.
Let rolls rest for half an hour while you heat the oven to 400 ° F.
Brush each esfirra over with egg yolk and bake for 25 to 35 minutes or until golden brown.
Empada
Ingredients
Crust:
4 cups all purpose flour
12 oz margarine
3 eggs
1 tsp tea baking powder
3 c. tablespoons cold water
salt
Filling:
2 chicken breast
½ cup green olives (chopped)
½ cup hearts of palm, chopped
2 tablespoon all-purpose flour
1 onion, chopped
1 tablespoon oil
2 tablespoon tomato paste
salt
To brush:
1 egg yolk
Directions
Crust:
Save the egg white of one egg.
Mix egg yolk and remaining whole eggs with flour, margarine, baking powder and salt in large bowl.
Mix all ingredients for about 10 minutes or until it becomes dough while holding the bowl with the hand.
Add spoonfuls of cold water to the mixture to achieve the consistency of paste.
Pat dough into a ball and let rest while you prepare the filling.
Filling:
Combine chicken breast, chopped onion, oil, salt and 1 cup water in a pressure cooker.
Place the casserole in the middle of the heat and the chicken is cooked 10 minutes after the regulator starts to blow steam or bake for about 30 minutes in a saucepan.
Remove the cooked chicken and save the broth.
Chop chicken breast and place in a saucepan.
Add green olives, hearts of palm, tomato paste and stir in 2 c. tablespoons of flour.
Put the sauce pan over medium heat and cook the filling, while slowly adding the broth to give a paste-like consistency.
Take small amounts of dough and press against the mold to the line up just over the edge.
Fill the pan with chicken.
Make a small lid with the dough and cover the pan.
Press the lid borders against the mold to seal the crust in line with the lid and cut excess.
Brush tops of pies with egg yolk.
Cooking:
Preheat oven to 375 ° F.
Bake about 25 minutes until top is golden brown.
Cool and exit from molds.
hope these help. good luck and enjoy.
Coxinha
Ingredients
3 chicken breast
½ onion, chopped
2 cloves garlic, minced
6 c. tablespoons margarine
2 cubes beef bouillon
salt
pepper
3 cups all purpose flour
1 (8 oz) cream cheese
2 eggs
Bread
Directions
Combine chicken breast, chopped onion, garlic, beef broth, salt, pepper, margarine and 3 cups water in a pressure cooker and chicken is ready in 10 minutes
Remove chicken breast from broth. Finely chop chicken breast to the coxinha filling.
Increment filling with parsley, green onions.
Bring exactly 3 cups of the remaining broth to a boil.
Add 3 cups flour into boiling water and stir vigorously with a wooden spoon for about 1 minute until it becomes dough.
Take the dough from the mold.
When warm, knead dough until it becomes smooth and dissolve any lumps of flour (about 10 minutes).
Flatten the dough with a rolling pin to about ¼ inch thick and cut medium size circles with a biscuit cutter.
Fold and close the dough in the shape of a drum stick
Brush dough filled with egg whites and roll over breadcrumbs.
Fry snacks 350 ° F for about 8 minutes or until golden brown.
ESFIRRAS
Ingredients
8 cups (2 pounds) all-purpose flour
4 envelope Fleischmann's yeast RapidRise
1 tablespoon granulated sugar
8 oz margarine
1 tablespoon salt
2 cups milk
1 egg
Filling:
3 pounds ground beef
2 onions, diced
2 diced ripe tomatoes
1 red pepper diced
Salt and pepper
4 tablespoons oil
Directions
Heat the oil in a saucepan and lightly fry the onions, tomatoes, salt and pepper.
Brown the meat with this mixture.
In a bowl, mix one cup flour with yeast, sugar and salt.
Heat milk with margarine until very hot and pour into the dry ingredients and mix well in bowl.
Mix egg and remaining flour to make soft dough.
Knead on a lightly floured surface until smooth and elastic
Roll the dough into a rope and cut into pieces 2 inches long.
Cover and leave the remaining parts for 2 hours in a warm place or until double size.
Flat each piece with a pin on a floured surface and place the filling in the center.
Fold dough over filling on three sides of the envelope in a triangular shape.
Esfirras Place with seam down on a large floured baking sheet, leaving room for dough to rise.
Let rolls rest for half an hour while you heat the oven to 400 ° F.
Brush each esfirra over with egg yolk and bake for 25 to 35 minutes or until golden brown.
Empada
Ingredients
Crust:
4 cups all purpose flour
12 oz margarine
3 eggs
1 tsp tea baking powder
3 c. tablespoons cold water
salt
Filling:
2 chicken breast
½ cup green olives (chopped)
½ cup hearts of palm, chopped
2 tablespoon all-purpose flour
1 onion, chopped
1 tablespoon oil
2 tablespoon tomato paste
salt
To brush:
1 egg yolk
Directions
Crust:
Save the egg white of one egg.
Mix egg yolk and remaining whole eggs with flour, margarine, baking powder and salt in large bowl.
Mix all ingredients for about 10 minutes or until it becomes dough while holding the bowl with the hand.
Add spoonfuls of cold water to the mixture to achieve the consistency of paste.
Pat dough into a ball and let rest while you prepare the filling.
Filling:
Combine chicken breast, chopped onion, oil, salt and 1 cup water in a pressure cooker.
Place the casserole in the middle of the heat and the chicken is cooked 10 minutes after the regulator starts to blow steam or bake for about 30 minutes in a saucepan.
Remove the cooked chicken and save the broth.
Chop chicken breast and place in a saucepan.
Add green olives, hearts of palm, tomato paste and stir in 2 c. tablespoons of flour.
Put the sauce pan over medium heat and cook the filling, while slowly adding the broth to give a paste-like consistency.
Take small amounts of dough and press against the mold to the line up just over the edge.
Fill the pan with chicken.
Make a small lid with the dough and cover the pan.
Press the lid borders against the mold to seal the crust in line with the lid and cut excess.
Brush tops of pies with egg yolk.
Cooking:
Preheat oven to 375 ° F.
Bake about 25 minutes until top is golden brown.
Cool and exit from molds.
hope these help. good luck and enjoy.
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