DOCSLIB.ORG

Simple Flan,Chicken with Garlic,Panko Crusted Panela

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Simple Flan,Chicken with Garlic,Panko Crusted Panela Simple Flan I know, I know there are hundreds of recipes for flan and here I am sharing another one…but trust me, this recipe is very simple and only requires a few ingredients. Moreover, I can assure you that whoever tries this flan will fall in love with it. It is not overwhelmingly sweet and the texture is silky and creamy. There are no words to describe it! It is true that it is loaded of calories, but we need to indulge ourselves once in a while right? You can bake the flan in small size ramekins or when going to a potluck, I like to bake the flan in a pyrex form. Everytime that I am going to a potluck party and do not know what to bring…or do not feel like cooking/baking…flan is the solution. It is simple,easy and enjoyed by all…Okay, enough of bragging about this flan, let’s go to the ingredients and method. Ingredients: Caramel ½ cup sugar Enough water to dissolve the sugar, approximately ¼ cup Flan 1 can of condensed milk (NOT evaporated milk) 3 cans of skim milk (measured by the condensed milk can) 5 eggs 1 teaspoon vanilla extract Method: Caramel In a small pan place the water and the sugar, mix until the sugar is dissolved. Boil the sugar mix until the water is totally evaporated and the sugar is thick and brown. Do not mix while it is cooking otherwise the sugar will crystallize. Carefully pour the caramelized sugar into the ramekins and gently rotate the ramekin so the caramel is evenly spread. Let the sugar cool down and set the ramekins aside. Flan In a blender add all the ingredients listed under “flan”, make sure that it is well mixed. Pour into the ramekins where the brown sugar is already hard. The flan mixture will be liquidy at this stage. Bake the flan in water-bath (banho-maria in Portuguese) for approximately 1 to 1 ½ at 275F. The top will be slightly golden and when gently shaken, the flan in ramekins will feel settled. Let it cool completely and refrigerate for at least 2 hours or overnight. Before serving, place a plate larger on top of the ramekin and in one movement, flip the ramekin carefully on a plate. Tap on the ramekin a couple of time and the flan will slide on the plate together with the caramel sauce Garnish as desired and serve. If you enjoy this simple flan recipe you might want to check on a richer version of flan recipe. Did you know that flan recipes are found as far back as ancient Rome and is was originally a savory dish? The word “flan” is derived from the Latin “flado”, which means flat cake. Thank you for stopping by Simple Recipes and have a great week! Chicken with Garlic I am sharing this recipe of “frango à passarinho” which is very popular in Brazil at Chandani’s site… I have been following Chandani via her Travel Through Food for a while, so when she asked me post as a guest on her site, I was very honored and thought that this was a great opportunity to introduce myself to her readers and share this simple recipe which somehow illustrates the aspiration of my site…simple and with a touch of my mixed background. Chandani is from Nepal, which means moonlight in Nepali. She is a very fun and lively girl. She started to realize the beauty and art of cooking after leaving her mom’s cooking to pursue her studies. Throughout her travels, she learned to appreciate food and also incorporate them into her mom’s recipes to make them unique. In spite of reading a lot of recipes, she does not like to follow them, she just follows her heart when it comes to creating dishes. She loves to cook for her friends and family and her greatest motivations are the smiles that she gets from them after tasting her food. Now that I am done with introducing Chandani, please take a moment to visit her site, Travel Through Food, and finish reading the remaining of my post. I hope you all enjoy Chandani’s site as much as I do. I hope you enjoy this healthier version of this very popular dish from Brazilian and Chandani’s site. Did you know that “frango à passarinho” in Portuguese means chicken like little birds? It is because this dish is usually done by deep frying small pieces of chicken. Thank you for stopping by Simple Recipes and have a great week! Panko Crusted Panela Cheese If you already are amazed by the large quantity of Costco products you will be speechless once you see the sizes of the cheeses, meat, and produce at their Business Center. Well, I came back with a huge piece of panela cheese and I knew that we would not be able to finish the cheese before it started to turn bad, and decided to prepare it in a way that could be stored in a freezer…this was sure an experiment, but luckily it worked great. First, I need to admit that I was a little nervous since I never froze this kind of cheese, so I prepared an extra batch just to be frozen. After a few days, I pan fried the panko crusted cheese and voila, I could not tell the difference from the freshly prepared ones, so I went ahead and prepared all the remaining cheese. I like this cheese because it has a similar texture to paneer. Once you cook it, it holds its shapes, not like mozzarella which will, in this case, “leak” out of the crust. Moreover, you can serve it as an appetizer or as a main dish, paired with salad. Ingredients: Panela Cheese Flour Panko + dry oregano to taste 1 egg + 1 tablespoon water Oil for pan fry Method: Slice the panela cheese into approximately ½ inch thick and 2 ½ by 1 inch size rectangles. Coat with flour and dip into the egg mix. Then cover with panko mix. At this point, you can pan fry with a little oil, until the panko crust turns golden or freeze for future use. Serve hot/warm. To freeze the cheese, place the cheese coated with panko in a tray, single layer. After a couple of hours in the freezer, remove the frozen cheese from the tray and store in freezer bags. I hope you enjoy this simple recipe using Panela cheese. Panela cheese or queso panela is used in many Mexican dishes. When fresh, it has a similar texture to mozzarella, but once cooked, it carries a very different texture, since it does not melt like mozzarella cheese. Thank you for stopping by Simple Recipes! Mochi Bacon Cheese Balls A while ago, I posted a recipe for “mochi cheese balls”, which uses only Parmesan cheese. I adapted the previous recipe by adding Muenster cheese, which give the cheese balls more color and a softer texture due to the melted Muenster cheese. Moreover, bacon bites were added, so you can imagine the taste of these cheese balls. This is a very easy and simple recipe, whenever you want to enjoy a tasty snack or complement a meal, just place these frozen cheese balls in a pre-heated oven for about 25 ~ 30 minutes at 275F and you are ready to receive compliments. Ingredients: 1 ½ cup tapioca flour 1 ½ cup glutinous rice flour 4 eggs 1 cup water ½ cup vegetable oil 1 ½ teaspoon salt 1 ½ cup chopped Muenster cheese ½ cup Parmesan cheese ¾ cup homemade bacon bits Method: In a small pan add water, oil and salt, bring to boil and carefully add to the tapioca and glutinous rice flour. Mix gently until you can manage with your hands (be careful it is very hot). Alternatively add the eggs, the Muenster cheese and the Parmesan cheese until a dough is formed. Add the bacon bits (check the recipe here) and mix until the bacon is well incorporated to the dough. Make small balls (you can freeze at this point if you desire), bake for 20 to 25 minutes at 275F. Serve warm. Makes approximately 50 to 60 cheese balls. Did you know that Muenster cheese was originally made by Benedictine monks in France? In US, this cheese in mainly used melted since it melts easily over low heat. Therefore used in grilled sandwich and hamburger. Thank you for stopping by Simple Recipes! Corn Pudding (Curau de Milho) This is a very simple dessert made with corn. In Brazil this kind of dessert is mainly served in the month of June in parties called “Festa Juninas”, which celebrates popular saints like Saint John, Peter and so on. These celebrations are also important in North Europe country, such as Denmark, Finland, Sweden and in some extent in Ireland, Britain, France, Italy, Portugal, Spain. Since it is corn season…here we are! Ingredients: 4 ear of corn 1 ½ cup milk 4 tablespoon sugar ½ tablespoon butter Ground cinnamon Method: Remove the kernel of the corn. Place ½ of the kernels in the blender with half of the milk and blend for approximately 3 minutes. Strain the corn mixture in a pan. Do the same thing with the other half of the corn kernels and milk. Place the corn milk in a medium heat, add the sugar and the butter. Stir constantly, until bubbling. The corn milk will be of a creamy consistency. Pour into small ramekins, and sprinkle with cinnamon. Serve warm or cold. Did you know that corn is used to produce fuel alcohol? The fuel alcohol or biofuel is added to gasoline as additive, so the gasoline burns cleaner, reducing air pollution.
Load more

Recommended publications
  • How to Cite Complete Issue More Information About This Article
    Revista de Administração de Empresas ISSN: 0034-7590 ISSN: 2178-938X Fundação Getulio Vargas, Escola de Administração de Empresas de S.Paulo DÓRIA, CARLOS ALBERTO OF POROTOS AND BEANS Revista de Administração de Empresas, vol. 58, no. 3, 2018, May-June, pp. 325-331 Fundação Getulio Vargas, Escola de Administração de Empresas de S.Paulo DOI: https://doi.org/10.1590/S0034-759020180314 Available in: https://www.redalyc.org/articulo.oa?id=155158452012 How to cite Complete issue Scientific Information System Redalyc More information about this article Network of Scientific Journals from Latin America and the Caribbean, Spain and Journal's webpage in redalyc.org Portugal Project academic non-profit, developed under the open access initiative RAE-Revista de Administração de Empresas | FGV EAESP ESSAYS Invited article Original version DOI: http://dx.doi.org/10.1590/S0034-759020180314 OF POROTOS AND BEANS Academic studies have tried to bring to light the process of establishing a national narrative on cuisine, focusing mainly on how the clash between the upper class and the popular cuisine is presently affected throughout the construction of a new perception of history(Bornand, 2012). In general terms, even more homogeneously than it may seem at first glance, there is a prevail- ing thesis on the formation of Latin-American national cuisines which claims that these are mis- cegenated entities. It claims, in Brazil’s case, that indigenous and African recipes have been as- similated and improved through the adoption of European techniques, creating the national cuisine. Even in the case of excolonies, the highlight is given invariably to the dominance of adop- tion processes of European techniques, as in a global adaptation of western cuisine itself.
    [Show full text]
  • SNACKS PASTA LARGE PLATES from the HEARTH (A La Carte)
    SNACKS PASTA OUR DAILY BREAD | $12 HEIRLOOM TOMATO AGNOLOTTI | $23 marbled butter | whipped nduja | arbequina olive oil & saba burrata | tomato water | basil TAPIOCA BRAZILIAN CHEESE FRITTER | $14 FUSILLI VERDE | $23 house made capicola | farm pickles | our smoked hot sauce pork ragu | herbs | chili | parmesan GRILLED “BEACH CHEESE” ON A STICK | $6/ea SQUID INK BUCATINI | $29 hot honey | oregano | lime santa barbara uni | malagueta pepper | marcona almonds SESAME GARLIC PANCAKE | $10/ea RICOTTA CAVATELLI CACIO E PEPE| $32 avocado | regiis ova caviar | chive quicke’s cheddar | confit peppercorns | black truffle RED CRAB TOAST| $16 grilled sourdough | sugar rush aioli | fennel pollen LARGE PLATES BEEF TARTARE | $9 ROHAN DUCK BREAST | $38 black truffle XO | crispy garlic | shiso leaf yucca mash | spring onions | goiabada HALF DOZEN OYSTERS | $19 BLUE PRAWN MOQUECA | $36 gooseberry | thai chile | rose mignonette charred plantain and coconut broth | dende oil | steamed rice SNAKE RIVER WAGYU PICANHA | $58 crispy potatoes | eggplant caponata | bordelaise SMALL PLATES ALBACORE TUNA | $36 PURSLANE & GARDEN SALAD | $12 summer squash | fairytale eggplant | bluefin tonnato | currants crunchy seeds | herb goddess | lemon vinaigrette KOHLRABI “CAESAR” | $14 fried egg aioli | mint | aged pecorino | herb breadcrumbs FROM THE HEARTH (a la carte) CURED FLUKE TARTARE | $18 HALF CHICKEN| $32 bonito cream | finger lime vinaigrette | pickled myoga piri piri | chicken jus BRAISED SQUID | $17 WHOLE OCTOPUS | $95 polenta cake | heirloom peperonata | garden fennel
    [Show full text]
  • POLITECNICO DI TORINO Repository ISTITUZIONALE
    POLITECNICO DI TORINO Repository ISTITUZIONALE APPROACH OF THE SYSTEMIC DESIGN IN MATERIAL AND INTANGIBLE CULTURE OF ESTRADA REAL: Original APPROACH OF THE SYSTEMIC DESIGN IN MATERIAL AND INTANGIBLE CULTURE OF ESTRADA REAL: TERRITORIAL SERRO CASE / CARVALHAES PEGO, KATIA ANDREA. - (2016). Availability: This version is available at: 11583/2644209 since: 2016-07-08T20:41:56Z Publisher: Politecnico di Torino Published DOI:10.6092/polito/porto/2644209 Terms of use: openAccess This article is made available under terms and conditions as specified in the corresponding bibliographic description in the repository Publisher copyright (Article begins on next page) 04 August 2020 EUROPEAN PhD in PRODUCTION SYSTEMS & INDUSTRIAL DESIGN XXVIII cycle - years 2013-2015 supervisor: prof. arch. Luigi BISTAGNINO APPROACH OF THE SYSTEMIC DESIGN IN MATERIAL AND INTANGIBLE CULTURE OF ESTRADA REAL: Territorial Serro Case candidate: Kátia Andréa CARVALHAES PÊGO PhD IN MANAGEMENT, PRODUCTION AND DESIGN POLITECNICO DI TORINO UEMG - FAPEMIG Kátia Andréa CARVALHAES PÊGO APPROACH OF THE SYSTEMIC DESIGN IN MATERIAL AND INTANGIBLE CULTURE OF ESTRADA REAL: TERRITORIAL SERRO CASE Advisor: professor architect Luigi BISTAGNINO Keywords: Systemic Design; Material and Immaterial Culture; Crafts. TORINO | March | 2016 To the future. acknowledgements I thank my advisor professor Luigi Bistagnino for the wealthy experience and learning during the three years of coexistence, for his patience and efficiency in teaching, for his firmness, for all “yes” and, especially, for each “no” I heard. I thank my father for the seriousness and persistence inherited, because without these qualities I could not get to that point, and re- member that, although deceased, is still running through my veins. I thank my mother, for love, dedication and support throughout all my life, cherishing me in my every discouragement, and remem- bering me that often things are simpler than they seem.
    [Show full text]
  • Do Milho À Pamonha
    Universidade de Brasília Centro de Excelência em Turismo Pós-graduação Lato Sensu Curso de Especialização em Tecnologia de Alimentos DO MILHO À PAMONHA Potira Morena Souza Benko de Uru Orientadora: Ms. Rita de Cássia Akutsu Brasília – 2007 Universidade de Brasília Centro de Excelência em Turismo Pós-graduação Lato Sensu Curso de Especialização em Tecnologia de Alimentos DO MILHO À PAMONHA Potira Morena Souza Benko de Uru Orientadora: Ms.Rita de Cássia Akutsu Monografia apresentada ao Centro de Excelência em Turismo da Universidade de Brasília como requisito parcial para a obtenção do certificado de Especialista em Tecnologia de Alimentos. Brasília - 2007 Universidade de Brasília Centro de Excelência em Turismo Pós-graduação Lato Sensu Curso de Especialização em Tecnologia de Alimentos Potira Morena Souza Benko de Uru Aprovado por: __________________________ Profª. Ms. Rita de Cássia Akutsu Orientadora _________________________ Profª. Drª. Raquel Braz Assunção Botelho ________________________ Profª. Drª. Karin Eleonora Sávio de Oliveira Brasília, 06 de março de 2007 Uru, Potira Morena Souza Benko de. Do Milho à Pamonha / Potira Morena Souza Benko de Uru. 60 f. Monografia (especialização) – Universidade de Brasília, Centro de Excelência em Turismo, 2007. Orientadora: Rita de Cássia Akutsu. 1. Milho. 2. Pamonha. 3. Cultura iii DEDICATÓRIA Aos meus grandes mestres na vida e incentivadores do desafio de aprender: meus pais, Divina Maria e João Benko Neto. Ao meu amado Marcelo pela cumplicidade e aos nossos pimpolhos (Mateus e Carol Morena) por entenderem que a mamãe tinha que estudar. iv AGRADECIMENTOS À querida parceira neste desafio, minha orientadora Rita Akutsu; À empresa JERIVÁ; Ao professor Luiz Antonio Borgo e à equipe do laboratório de Agronomia; Ao pessoal da biblioteca do CET; A Marianna pelas correções; A empresa BIOMATRIX; Aos meus irmãos João e Fernando pelos ajustes gráficos.
    [Show full text]
  • A Festa Do Maior São João Do Mundo: Dimensões Culturais Da Festa Junina Na Cidade De Campina Grande
    1 UNIVERSIDADE FEDERAL DA BAHIA FACULDADE DE COMUNICAÇÃO Programa Multidisciplinar de Pós-Graduação em Cultura e Sociedade ZULMIRA NÓBREGA A FESTA DO MAIOR SÃO JOÃO DO MUNDO DIMENSÕES CULTURAIS DA FESTA JUNINA NA CIDADE DE CAMPINA GRANDE Salvador 2010 2 S ISTEMAS DE B IBLIOTECAS - UFBA Nóbrega, Zulmira. A festa do maior São João do mundo : dimensões culturais da festa junina na cidade de Campina Grande / Zulmira Nóbrega. - 2010. 316 f. : il. + 1 DVD. Orientador: Prof. Dr. Antônio Albino Canelas Rubim. Tese (doutorado) - Universidade Federal da Bahia, Faculdade de Comunicação, Salvador, 2010. 1. Festas juninas - Campina Grande (PB) - Aspectos sociais. 2. Festas juninas - Campina Grande (PB) - Aspectos políticos. 3. Festas juninas - Campina Grande (PB) - Aspectos econômicos. 4. Comunicação e cultura. 5. Mídia (Publicidade). I. Rubim, Antônio Albino Canelas. II. Universidade Federal da Bahia. Faculdade de Comunicação. III. Título. CDD - 394.3098133 CDU - 394.2(813.3) 3 ZULMIRA NÓBREGA A FESTA DO MAIOR SÃO JOÃO DO MUNDO DIMENSÕES CULTURAIS DA FESTA JUNINA NA CIDADE DE CAMPINA GRANDE Tese apresentada ao Programa Multidisciplinar de Pós- graduação em Cultura e Sociedade, Faculdade de Comunicação, Universidade Federal da Bahia, como requisito parcial para obtenção do grau de Doutora em Cultura e Sociedade. Orientador: Prof. Dr. Antônio Albino Rubim Canelas Salvador 2010 4 ZULMIRA SILVA NÓBREGA A FESTA DO MAIOR SÃO JOÃO DO MUNDO : Dimensões culturais da festa junina na cidade de Campina Grande Tese apresentada à Universidade Federal da Bahia como requisito parcial para obtenção do título de doutora em Cultura e Sociedade Aprovada em 6 de agosto de 2010 BANCA EXAMINADORA ______________________________________________________________________ Dr.
    [Show full text]
  • ESSAYS Invited Article Original Version DOI
    RAE-Revista de Administração de Empresas | FGV EAESP ESSAYS Invited article Original version DOI: http://dx.doi.org/10.1590/S0034-759020180314 OF POROTOS AND BEANS Academic studies have tried to bring to light the process of establishing a national narrative on cuisine, focusing mainly on how the clash between the upper class and the popular cuisine is presently affected throughout the construction of a new perception of history(Bornand, 2012). In general terms, even more homogeneously than it may seem at first glance, there is a prevail- ing thesis on the formation of Latin-American national cuisines which claims that these are mis- cegenated entities. It claims, in Brazil’s case, that indigenous and African recipes have been as- similated and improved through the adoption of European techniques, creating the national cuisine. Even in the case of excolonies, the highlight is given invariably to the dominance of adop- tion processes of European techniques, as in a global adaptation of western cuisine itself. Thus, as far as preparation is concerned, native cultures are subjects in a “disappearance” process, only seen by the few marks they leave in the ever-increasing globalization. The importance giv- en to corn in the Americas is a great example, with original techniques of its handling being over- shadowed, such as in the case of nixtamalization among the Mexican peoples. This is explained— fundamentally—by the contradictory necessity of the Crioulo elite to trace back its roots to the CARLOS ALBERTO DÓRIA West, at the same time it links itself to its native culture. A “deaf opposition” between “com- [email protected] munity” and “society,” or Gemeinschaft–Gesellschaft dichotomy as proposed by Tonnies (1961), Faculdade das Américas, São Paulo, seems to be the theoretical background that informs the analyses which are accomplices to the SP, Brazil nationalistic discourse.
    [Show full text]
  • Post-Harvest Conservation of Green Maize in Different Packages
    Journal of Agricultural Science; Vol. 12, No. 9; 2020 ISSN 1916-9752 E-ISSN 1916-9760 Published by Canadian Center of Science and Education Post-Harvest Conservation of Green Maize in Different Packages Victória Azevedo Monteiro1, Francielly Rodrigues Gomes1, Pedro Henrique Magalhães de Souza1, Ricardo Carvalho Ribeiro1, Cláudia Dayane Marques1, Moab Acácio Barbosa1, Givanildo Zildo da Silva1, Angelita Lorrayne Soares Lima Ragagnin1, Américo Nunes da Silveira-Neto1, Simério Carlos Silva Cruz1, Hildeu Ferreira da Assunção1, Cláudio Hideo Martins da Costa1 & Danielle Fabíola Pereira da Silva1 1 Universidade Federal de Jataí, Jataí, Goiás, Brazil Correspondence: Angelita Lorrayne Soares Lima Ragagnin, Universidade Federal de Jataí, Campus Jatobá, BR 364, km 195, n° 3800, CEP 75801-615, Jataí, Goiás, Brazil. E-mail: [email protected] Received: June 7, 2020 Accepted: July 24, 2020 Online Published: August 15, 2020 doi:10.5539/jas.v12n9p208 URL: https://doi.org/10.5539/jas.v12n9p208 The research is financed by CAPES and CNPq. Abstract Maize is the second most produced grain in Brazil, which has the potential to produce green maize, which is maize harvested before physiological maturation. Aimed with this work evaluate three packages for postharvest conservation of green maize at room temperature in the conditions of the Brazilian cerrado. The double hybrid AG-1051 were planted. After the cobs were harvested, they were submitted to three treatments, each treatment with three repetitions and each repetition contained 4 cobs. The analyzes carried out were: fresh weight loss, instrumental coloring, titratable acidity content, ascorbic acid content and soluble solids. The results were submitted to the 5% Tukey test and regression.
    [Show full text]
  • Boston Medical Center Nutrition Resource Center Preventative Food Pantry: (617) 414-3834 Or (617) 414-5263 Food Demonstration Kitchen: (617) 414-3840 Or
    Boston Medical Center Nutrition Resource Center Preventative Food Pantry: (617) 414-3834 or (617) 414-5263 Food Demonstration Kitchen: (617) 414-3840 or www.bmc.org Curau (Brazilian Sweet Corn Pudding) Makes 8-10 (½ cup) servings Corn has been a staple of Brazilian diet for hundreds of years. In Rio de Janeiro, Curau is made during the "Festas Juninas"; June festivities dedicated to Saint Anthony, Saint John, and Saint Peter. Sweet corn pudding can be served warm, at room temperature or chilled. Ingredients: 8-10 ears of corn (or 4 ½ cups of kernels) 1 quart 1% milk 6 tablespoons cornstarch 1 (13-ounce) can lite coconut milk 1 (14-ounce) can sweetened condensed milk ¼ teaspoon salt Ground cinnamon to sprinkle Instructions: 1. Shuck the corn and cut the kernels off with a sharp knife into a large bowl. Place the corn, HALF of the milk into a food processor or blender and puree. Strain, pressing down with the back of a spoon to separate the juice from the pulp. Discard the pulp, or use it for another recipe. 2. Place the corn liquid into a medium sauce pot. Whisk in the cornstarch. Add the rest of the milk, coconut milk, sweetened condensed milk, and salt. 3. Cook over medium-high heat, stirring constantly, for about 15-20 minutes or until mixture becomes thick and creamy. 4. Pour into individual cups. Sprinkle with cinnamon. Serve warm or chilled. Recipe Notes: If you don’t have a food processor or blender just use a cheese grater to remove corn kernels, then strain as described above.
    [Show full text]
  • A Toponímia Africana Em Minas Gerais
    Emanoela Cristina Lima A TOPONÍMIA AFRICANA EM MINAS GERAIS POSLIN FALE/UFMG Belo Horizonte 2012 Emanoela Cristina Lima A TOPONÍMIA AFRICANA EM MINAS GERAIS Dissertação apresentada ao Programa de Pós-Graduação em Estudos Linguísticos da Faculdade de Letras da Universidade Federal de Minas Gerais, como requisito parcial à obtenção do título de Mestre em Estudos Linguísticos. Área de concentração: Linguística Linha de pesquisa: Estudo da Variação e Mudança Linguística (1A) Orientadora: Profa. Dra. Maria Cândida Trindade Costa de Seabra Coorientadora: Profa. Dra. Sônia Maria de Melo Queiroz Belo Horizonte 2012 Agradecimentos A Deus, por toda força e sabedoria concedida e por ser o meu amparo diante das dificuldades. À Profa. Dra. Maria Cândida Trindade Costa de Seabra, pela dedicação durante a orientação desta pesquisa, e, muito mais, pelo grande incentivo dado às investigações toponímicas, desde os tempos da graduação, despertando em mim o interesse e gosto por essa área. Sou grata também por todo conhecimento construído, desde os tempos de iniciação científica, durante minha participação nas pesquisas do projeto ATEMIG. Agradeço, sobretudo, pela amizade, pela postura sempre carinhosa e exigente, e por todos os valiosos ensinamentos transmitidos. À Profa. Dra. Sônia Maria de Melo Queiroz, pelo exemplo de pessoa e profissionalismo, por desde a graduação me mostrar o quão importante é o estudo das contribuições dos negros africanos à nossa língua e cultura. Agradeço também pela dedicação como coorientadora, pelo constante incentivo e disposição à leitura crítica e construtiva desse trabalho. À Profa. Dra. Ana Cristina Fricke Matte e a toda equipe de tutores e monitores da disciplina Oficina de Leitura e Produção de Textos, agradeço pela troca de experiências durante o trabalho de tutoria na educação à distância.
    [Show full text]
  • Brazilian Table, She Takes the Reader on a Culinary Tour of the Country She Obviously Loves and Knows Well
    The Brazilian Table Yara Castro Roberts Richard Roberts THE BRAZILIAN TABLE DIGITAL EDITION V1.0 Text except preface © 2009 Yara Castro Roberts Preface text © 2009 Richard Roberts Photographs © 2009 Richard Roberts, pages 2, 10, 14, 30–31, 38, 51, 112–13, 122–23, 146, 150–51, 155, 192 Photographs © 2009 Marty Snortum, pages 55, 61, 63, 65, 91, 95, 97, 105, 131, 135, 141, 145, 163, 165, 167, 181, 184, 189, 191, 195, 197 All other photographs from Shutterstock, Inc. All rights reserved. No part of this book may be reproduced by any means whatsoever without written permission from the publisher, except brief portions quoted for purpose of review. Gibbs Smith, Publisher PO Box 667 Layton, UT 84041 Orders: 1.800.835.4993 www.gibbs-smith.com Library of Congress Catalog-in-Publishing Data ISBN-13: 978-1-4236-0315-3 ISBN-10: 1-4236-0315-X 1. Cookery, Brazilian. I. Roberts, Richard, 1937– II. Title. TX716.B6R62 2009 641.5981—dc22 2008042798 To my parents, Belita and Etienne, who revealed to me how essential the table and its pleasures are. To my grandchildren, Shane and Maya: may they follow the tradition. The Brazilian Table Table of Contents Foreword Acknowledgments Preface Introduction: Brazil at the Table Brazilian Ingredients The Cooking of the Amazon The Cooking of Bahía The Cooking of Minas Gerais The Cooking of the Cerrado The King’s Table The Immigrants’ Table Fruits of the Land Resources and Bibliography Metric Conversion Chart Foreword Brazil is a country the size of a continent. From the Amazon rainforest in the north to the Pampas in the south, the scenery sweeps like a cinemascope catalogue of breathtaking beauty.
    [Show full text]
  • Brazil's Dietary Guidelines
    Ministry Of Health Brazil ISBN 978-85-334-2176-9 MINISTRY OF HEALTH OF BRAZIL 9 788533 421769 DIETARY GUIDELINES FOR THE BRAZILIAN POPULATION POPULATION BRAZILIAN THE FOR GUIDELINES DIETARY DIETARY GUIDELINES FOR THE BRAZILIAN POPULATION Virtual Health Library of the Ministry of Health www.saude.gov.br/bvs 2ª Edition 2ª Edition Brasília — DF 2014 MINISTRY. DIETARY GUIDELINES OF HEALTH FOR THEOF BRAZILIAN BRAZIL POPULATION Secretariat of Health Care Primary Health Care Department DIETARY GUIDELINES FOR THE BRAZILIAN POPULATION 2ª Edition Brasília — DF 1 2014 2014 Ministry of Health of Brazil This work is provided under the terms of this Creative Commons Public License – Attribution – NonCommercial –ShareAlike 4.0 International Public License. It allowed the partial or total reproduction of this work provided that the source is mentioned The Ministry of Health’s institutional collection may be accessed, in its totality, at the Virtual library of the Ministry of Health: <www.saude.gov.br/bvs>. Print run: 1st edition – 2014 – 5.000 exemplares CONTENTS Formulation, distribution and information: Center for Epidemiological Research in Nutrition MINISTRY OF HEALTH OF BRAZIL and Health, University of São Paulo (NUPENS/USP) Secretariat of Health Care Preface Primary Health Care Department Ana Paula B. Martins 5 Edifício Premium, SAF Sul, Quadra 2, Carla Adriano Martins Preamble 7 lotes 5/6, bloco II, subsolo Carlos Augusto Monteiro (Coordinatorenador) CEP: 70070-600 – Brasília/DF Daniela Silva Canella Introduction 11 Fone: (61) 3315-9031 Denise C. Coitinho Chapter 1 Principles E-mail: [email protected] Enrique Jacoby 15 Site: dab.saude.gov.br Francine Lima Chapter 2 Choosing foods 25 Geoffrey Cannon General editor: Jean-Claude Moubarac Chapter 3 From foods to meals 53 Eduardo Alves Melo Josefa Maria F.
    [Show full text]
  • Events Menus Marriott 2018
    ITEMS PER UNIT $ PER UNIT • Cheese Breads: $ 36,00 (50 units) • Thermal Coffee Bottle: $ 15,00 • Mini Croissant: $ 38,00 (50 units) • Thermal Milk Bottle: $ 15,00 • Mini Sandwiches: $ 38,00 (30 units) • Thermal Tea Bottle: $ 15,00 • Mini Sandwiches: $ 57,00 (80 units) • Fresh Fruits Juice (Jar): $ 15,00 • Cake: $ 35,00 (20 slices) • Bottled Mineral Water: $ 4,00 • Cake: $ 52,50 (50 slices) • Soft Drinks: $ 4,00 • Sliced fresh Fruits: $ 35,00 (30 slices) • Fresh Fruits Juice (Glass): $ 5,00 • Sliced fresh Fruits: $ 52,50 (80 slices) • National Beer: $ 7,00 • Hot Appetizers: $ 59,00 (50 units) • Cold Appetizers: $ 39,00 (30 units) • Cold Appetizers: $ 58,50 (70 units) • Mini Patisserie: $ 35,00 (16 units) • Mini Patisserie: $ 52,50 (50 units) • Sweet and Salt Petit Four: $ 24,00 • Birthday Cake: $ 50,00 (Kg) *All this items are served on Trays. A customary 10% taxable service charge will be added to prices. *Prices are in American Dollars MARRIOTT SÃO PAULO AIRPORT Avenida Ministro Evandro Lins e Silva 10/100 T. 55 11 2468.6999 BREAKFAST BUFFET - PRIVATIVE $ 39 PER PERSON BREADS •Roll bread, croissant, coconut danish, small roll, toast, potato brioche, brown bread, white loaf bread, chocolate cake, banana cake with granola. CHEESES & COLD CUTS •Brazilian Yellow Cheese, Mozzarella Cheese, White, Salami, Ham, Chester Breast FRUITS •Pineapple, Watermelon, Papaya, Melon, Pear, Apple PIES •Small Flan & Apple Pie HOT DISHES •Scrambled Eggs, Bacon, Smoked Pork Sausage, Hash Brown Potato DRINKS •Coffee, Tea, Milk, Chocolate, Fruits Juice, Orange, Pineapple With Mint and Ginger, Watermelon, Papaya SEVERAL •Honey, Jams, Butter, Cereals, Yogurts *Minimum of 50 people.
    [Show full text]