|by Carla Barboza Pinto|
Food is at the heart of Rio de Janeiro's festivals, mixing native Indian. African and European influences.
1 - 10 of 61 for brazilian
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In a large saucepan or Dutch oven, heat oil over medium heat; brown onions, meat (optional - this is a wonderful soup either with or without the ...
Wash and pick over beans carefully to remove any stones that may have gotten into the bag during the harvesting process. Cover beans with water and ...
Soak beans overnight (or use two large jars of the canned, cooked beans). Drain the beans after they have been soaked. Cover with water, add onion, ...
Whip up this easy appetizer or snack in no time using only two cans of olives. Preparation Time: Approximately 5 minutes Carefully pierce each olive ...
Mix well. Add 1/2 pound hamburger, fried. In another bowl, mix together 1 cup of the following vegetables, chopped (tomato, onion, green pepper, ...
Mix ingredients. Marinate over meat overnight.
Mix sugar, shortening and eggs. Dissolve soda in water, add to above. Sift flour and salt; mix flour and mashed bananas. Pour into greased bread pan. ...
Preheat the oven to 375 degrees. Heat the oil in a 12 inch skillet. Add the onion and garlic, and cook uncovered for 5 minutes or until onion is ...
Layer beef and slices of vegetables (make rings with the onion...not a solid slice) alternately in a large bowl. Marinate with about 2 tbsp. of ...
Cook beans in ... For a traditional Brazilian meal, serve with ... of the richness of the stew) and ground manioc flour which has been heated with butter.
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