I have a wonderful student friend in Rio de Janeiro, Brazil. He has
a terrible
sweet tooth. He sent me these recipes of his Mothers. I
haven't tried all of them yet, but he swears by the Brigadierro.
He
says it's similar to fudge.
Brigadeiro
1 can condensed milk
1 tbs. butter
3 tbs. cocoa powder
Mix the condensed milk, butter and cocoa in a pan. Cook
at medium
heat, mixing vigorously, until it thickens. Allow
to cool
and form small balls (with greased hands). Roll the
balls in chocolate shot.
(I have no idea how many servings this makes..I just know
he eats it as fast as his Mom can make it.)
Ambrosia
4 cups milk
2 cups sugar
9 large egg yolks
1 tbs. fresh lemon juice
4 whole cloves
Put milk in large saucepan and bring to a boil over med.
heat. Remove from heat, add the sugar and one egg yolk
at a time. Grease 12 muffin pans and distribute the mixture
in them. Add boiling water to a baking dish. Place the
muffin tin into the dish of water and bake until the top is
golden brown. (30-40 mins. at 350f)
Linguini
Although I have others, this is my favorite recipe for
Linguini.
1 lb. linguini (prepare as directed)
1/2 cup heavy cream (half and half will work but
it won't be quite as good)
2 tbs. butter or margarine
salt and pepper to taste
Zucchini 2 sm.
Cauliflower 1/2 lg. head..break into flowerettes
1/4 c. grated Parmesan
2 tbs. chicken broth
1/2 tsp. salt
1/2 tsp. pepper
Drain linguini and return to pot. Add cream and butter
and stir until melted and hot. Season with salt and pepper.
Add zucchini, cauliflower parmesan mix. (below)
Zucchini Cauliflower Parmesan
Place zucchini slices and cauliflower in a 2 qt. casserole.
Add chicken broth, salt and pepper. Steam until desired
tenderness. Sprinkle with parmesan and toss.
Some Cajun Yummies
Cajun Potato Salad
2 lb. sm. red potatoes
1/2 c. chopped red onions
1/2 c. sliced green onions
1/4 c. fresh parsley, minced
6 tbs. cider vinegar
1/2 lb. precooked kielbasa
6 tbs. olive oil
1 tbs. Dijon mustard
2 garlic cloves, minced
1/2 tsp. pepper
1/2 tsp. cayenne pepper
Cook the potatoes in boiling salted water 'til tender; drain.
Rinse with cold water, cool. Cut into 1/4" slices and place
in a large bowl. Add onions, parsley and 3 tbs. of vinegar;
toss.
In medium skillet, cook sausage in oil for about 5-10 mins
or until it begins to brown. Remove and add to potato
mixture. Add mustard, garlic, pepper, cayenne and
remaining vinegar to drippings in pan; bring to a boil,
whisking constantly. Pour over the salad; toss. Serve hot.
Cajun BBQ Sauce
3 cups chopped onions
1 tbs. garlic, chopped
1 c. sweet pepper, chopped
1/2 c. parsley, minced
1 c. dry white wine
3 tbs. vinegar
2 c. ketchup
1/4 c. honey
2 tbs. lemon juice (fresh)
1 tbs. salt
3 tbs. Worcestershire sauce
1/2 tsp. dried mint
1 tbs. liquid smoke
1/2 lb.. Louisiana Hot Sauce
Place all ingredients into a large pan. Bring to a boil.
Cook, covered, on low heat for about 3 hours.
Pecan Pralines
3/4 cup brown sugar
3/4 cup granulated sugar
1/2 cup evaporated milk
1/2 tsp. vanilla extract
2 tbs. butter
1 cup pecans
Combine sugar and milk and cook slowly in heavy
saucepan over low heat until it reaches soft ball stage.
(238 degrees on candy thermometer)
Remove from heat and add butter, vanilla and pecans.
Beat the mixture with a wooden spoon until smooth
and creamy. Drop by spoonful onto waxed paper.
