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Found 7 results

  1. This recipe comes to us from Paula Santos. Ingredients: 3 medium sized cooked sliced carrots 4 eggs 2 cups sugar ¾ cup oil 2 cups rice flour ½ cup cornstarch or potato starch 1 tablespoon baking powder Blend carrots, eggs, sugar and oil for a few minutes, then pour mixture in a bowl, add flours, baking powder and beat. Bake at 350°F in a rectangular baking pan. Cover with chocolate sauce while its hot. Cut in squares. CHOCOLATE SAUCE: 4 tablespoon milk 2 tablespoon margarine 8 tablespoon sugar 4 tablespoon cocoa Cook all ingredients at low heat until thick stirring constantly.
  2. For anyone looking to turn a culinary corner into slightly more exotic fare, consider this wonderful Brazilian-style Fish Stew. This is an easy version of a common Brazilian dish that never fails to please, even among people who don't usual enjoy fish. It's not only tasty, it's easy to make, healthy, nutritious and yummy. This recipe combines fresh fish, coconut milk, lime juice, peppers, onions and garlic in a cumin-infused broth. The recipe makes enough to feed 8-10 people, making it excellent for larger gatherings. Cut the recipe in half for smaller groups or families. Ingredients: 2½ pounds tilapia, cod, snapper, or similar fish fillets, cut into chunks 3 tablespoons olive oil 3 onions, chopped 5 large bell peppers, sliced 2 can diced tomatoes, drained (16 ounces) 2 cans coconut milk (16 ounces) 5 tablespoons lime juice 1½ tablespoon ground cumin 1½ tablespoon paprika 3 cloves of garlic, minced 1½ teaspoons salt 1½ teaspoons ground black pepper 1 bunch fresh cilantro, chopped (optional) Directions: Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Place into a non-metal container, cover and refrigerate at least 30 minutes, up to 24 hours. Once fish is marinated, heat the olive oil in a large soup pot over medium heat. Add onions and cook until clear. Reduce heat to low. Add bell peppers, fish chunks, and tomatoes to the pot in alternating layers. Pour the coconut milk over the ingredients. Cover the pot and simmer 15 to 20 minutes, stirring occasionally. Stir in the cilantro and cook another 5 to 10 minutes until fish is fully cooked and flaky. Serve with warm rice, hot corn tortillas, or both.
  3. This recipe comes to us from Paula Santos. 4 cups cooked mashed potatoes 1 can of tuna fish ½ tablespoon chopped onion 3 eggs Salt & pepper Corn starch if necessary Mix potatoes, tuna fish, egg yolks and seasonings. Beat egg whites for 5 minutes and add to mixture. Make into balls (ping pong ball sized) and fry in hot oil.
  4. Ingredients: 2 cup Tapioca Flour (or starch - same thing) 1 tablespoon Baking powder ¾ teaspoon Salt 1 cup Finely grated Cheese (I use Pecorino Romano for rolls and pizza. Use ½-1 cup sharp cheddar for crackers.) 3 Large Eggs 1 tablespoon Olive oil 3 tablespoons Milk Directions: Mix dry ingredients and then add wet stuff. Mix together until it's the consistency of cookie dough or moist play dough. You might need to add flour or milk about 2 tablespoons at a time until it's right. It depends on humidity, how large the eggs actually are and other factors that I haven't figured out yet. You can refrigerate it at this point for up to an hour. For rolls - you want it a bit on the moist side. Spray non-stick spray on your hands and shape into about 12 balls. (Or drop like drop biscuits.) Bake at 375F for 12-15 minutes. For pizza crust - add a shake of garlic and a tsp. of Italian herbs to dough. You want it just a bit less moist than for rolls. You can either make it into one large pizza crust or 6-8 mini crusts. Put dough on cookie sheet sprayed with non-stick spray. Spray a piece of plastic wrap and place on top of dough. Roll with a rolling pin to about 1/3 inch thick. (For mini pizzas you can just use your hands to pat down to the right shape and thickness.) Bake at 375F for 10-12 minutes, depending on size. Top with pizza toppings and bake until cheese is bubbly. For cheese crackers - You want the dough to be more like Playdough. Refrigerate for 20-30 minutes before rolling out. Roll out on a cloth well dusted with tapioca flour, about 1/8 inch thick. Cut into 1 inch squares or with mini cookie cutters. Bake at 375F for about 10 minutes. Watch closely and take out when crackers start to brown. Store in tightly sealed container.
  5. This recipe comes to us from Paula Santos. 4 tablespoon gluten-free margarine 3 eggs 2 cup sugar 14 oz. rice flour 3 tablespoon corn starch 1 cup milk 1 tablespoon baking powder 1 tablespoon vanilla sugar Beat margarine, egg yolks and sugar until creamy. Add rice flour, corn starch, vanilla sugar and milk, and beat for a few minutes. Add baking powder nag gently mix. Add beaten egg whites (beat egg whites for 5 minutes, until foamy). Preheat oven to 350 and bake for 40 minutes, or until golden.
  6. This recipe comes to us from Paula Santos. 200g (14 oz.) flaked coconut 4 eggs 2 can condensed milk 1 teaspoon baking powder 200ml coconut milk Beat all ingredients using blenders. Put mixture in a baking pan(greased and powdered with corn starch). Preheat oven to 350 and bake for 40 minutes.
  7. This recipe comes to us from Paula Santos. 1 medium sized cooked mashed potato 1 egg yolk 4 tablespoon rice flour 2/3 cup cornstarch ½ stick margarine (50g) 1 teaspoon baking powder ½ teaspoon salt Mix all ingredients until workable and add more cornstarch if necessary. Open dough cut biscuits and bake at 350° for 20 minutes.
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