Posted on 09/01/2019 3:53:57 PM PDT by Jamestown1630
Well, I’m sure a salad has no ‘favored group’, but when something becomes a family or close-knit group favorite, the recipes get handed down and around.
I’m certain his had Old Bay, so I’m going to experiment. Also, he mixed the Krab with real crab, and shrimp.
I wonder if it would be like coffee ice cream. (As a kid, I came down with a violent ‘flu after eating coffee ice cream - not the fault of the ice cream. It was decades before I could consume anything ‘coffee’.)
PAO DE QUEIJO (AKA BRAZILIAN CHEESE PUFFS) / 20 puffs
BLOGGERS Unbelievable little gems, the texture is like nothing else, crispy on the out, chewy on the in. Have made it several times now due to it's popularity with folks and ease in creating. It's a big bonus that it'srior to diners trying them, the naysayers are quickly quieted and converted. I followed the recipe but added a bit more Parm than suggested. They came out delicious! Very easy and quick recipe. Will definitely make them again.
Ingredients •2 cups tapioca flour* •1 cup milk (I use 2%) •1/2 cup butter (or margarine) •1 teaspoon salt •1 1/2 cups grated Parmesan cheese •2 eggs
••Tapioca Flour can be found at specialty markets such as Whole Foods or Asian markets and is also called manioc starch or tapioca starch. Preheat oven to 400 degrees F. 2. In the mean time bring the milk, salt, and butter to a boil in a sauce pan while constantly stirring mixture. 3. Once boiling remove the mixture of milk, salt and butter from heat. 4. Slowly add tapioca flour, stirring constantly until thoroughly mixed 5. Add the cheese and eggs to mixture 6. Mix until smooth 7. Fill each mini muffin cup all the way up 8. Bake until golden brown, usually about 20 minutes Eat while hot. Cooked puffs can be stored, in the fridge as long as it's kept covered and then warmed up on a low setting in a toaster oven.
The puffs are gluten-free.
I’ve never used tapioca in any form, for anything, but I looked it up, and found this by one of my husband’s favorite Internet health guys - he says you can use it to thicken sauces, and I’ve been looking for some way to make a good cheese sauce without regular flour:
https://draxe.com/nutrition/article/tapioca-flour/
Yeah....tapioca starch is a great idea.
In some of the old gourmet cookbooks, chefs called for the use of arrowroot as a thickener....its derived from a plant.
Bob’s Red Mill carries this product——Arrowroot Starch
For thickening: Arrowroot is best used at the end of your cooking just before boiling, as continued heating will cause it to lose its thickening ability. For gravies and sauces: add Arrowroot Starch to a small amount of cool liquid first, then whisk into hot liquids.
For homemade ice cream: Arrowroot starch can help stop ice crystals from forming, which can make the ice cream too frozen to scoop. Use 1 tsp Arrowroot Starch per pint of ice cream.As an egg replacer: whisk together 1 Tbsp ...
I’ve heard great things about Lidl. Jealous of people who Javier Trader J’s, & Aldi.
Thanks.
I have a feeling that eventually they’re going to be everywhere. They have a good concept, and people simply enjoy shopping in the stores. For us, it’s been like an occasional little ‘vacation’ from the usual, same-old routine of the local supermarket.
Now you can buy fat-free and even instant tapioca.......in a pkg.
I just won a contest with this recipe...place to start?
2 c finely chopped lobster/crab or “delights” version
1/2 c cream cheese
½ c mayonnaise
½ c. sweet corn; cooked & cut from cob
2 tbsp sliced scallions
2 tbsp diced red pepper
1 tsp fresh parsley, minced
1 tsp balsamic vinegar
1 tbsp fresh lemon juice
1 tsp dried dill weed
½ tsp cayenne pepper
½ tsp garlic powder
½ tsp salt
½ tsp white pepper
Mix (hand mixer) softened cream cheese & mayo until smooth. Fold in the other ingredients until well-blended. Chill for several hours or overnight.
Serve with garlic toasts, endive, celery, etc.
That looks very good! I like the addition of corn.
If you are close to a Trader Joe’s, they have the puff pastry sticks you show. They are in the cracker section and very good!
Yes, they have them at our Lidl - I guess the stores carry a lot of the same things.
Sounds like there isa connection between Lidl and Trader Joe’s!
I don’t think so - there’s a connection between TJ and Aldi; but I think some of these items are just European ones common to the stores.
Nobo2012 posted today from MOTUS A.D. a ‘recipe’ for Panzanella - which I’ve always thought must rival whatever ‘ambrosia’ was supposed to be:
https://www.freerepublic.com/focus/f-bloggers/3776191/posts
(You can play with this a lot - sometimes I’ve added things like pepperoni - but this is the essential, God-given wonderfulness.)
ING 1 sheet Pepperidge Farm frozen puff pastry (17.3-oz pkg, thawed)
tb melted butter, cup grated Cheddar, tsp cayenne, 3/4 cup grated Parm lge egg.
Method Line a baking sheet with parchment. Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the Cheddar, cayenne and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes. Preheat the oven to 400 degrees F. Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes.
My husband made puff pastry.....once; and we made those cheese straws. They were very good, but making the pastry from scratch is so much work, when you can just buy the frozen stuff. I didn’t seem to notice much difference.
Right....thank God for frozen puff pastry.
I made it once....took all day.....all that rolling and chilling.
I made Napoleons.
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