SAUSAGE CHEESE DIP RECIPE | ALLRECIPES
Sausage is mixed into a spicy, creamy cheese mixture to create a wonderful dip that always disappears fast at parties. Serve with tortilla chips.
Provided by DLEANN
Categories Cheese Dips and Spreads
Total Time 15 minutes
Prep Time 5 minutes
Cook Time 10 minutes
Yield 8 cups
Number Of Ingredients 5
Steps:
- Place ground pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
- In a medium saucepan over medium heat, melt processed cheese.
- Drain sausage and mix in a medium bowl with the melted processed cheese, sour cream, diced tomatoes with green chile peppers and green onions.
Nutrition Facts : Calories 84.8 calories, CarbohydrateContent 1.5 g, CholesterolContent 17.7 mg, FatContent 7.2 g, FiberContent 0.1 g, ProteinContent 3.6 g, SaturatedFatContent 3.6 g, SodiumContent 246.3 mg, SugarContent 1.1 g
FEIJOADA (BRAZILIAN PORK AND BEAN STEW) - DELICIOUS. MAGAZINE
Turn up the heat with Feijoada, Brazil’s much-loved pork and black bean stew. We’ll show you how to make this rich stew from scratch. Have a go at making pão de queijo – Brazilian cheese buns.
Provided by Louise Pickford
Total Time 3 hours 50 minutes
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Yield Serves 6
Number Of Ingredients 19
Steps:
- Begin a day ahead. Put the beans in a large saucepan with 3 litres cold water to cover them well. Leave to soak overnight.
- The next day, bring the beans and their soaking water to the boil, skimming any foam that rises to the surface. Simmer for 30 minutes, then strain the beans, reserving all the liquid.
- Heat the oil over a high heat in a large hob-safe casserole and fry the ribs and pork cubes, in batches, for 5 minutes until browned. Remove with a slotted spoon and set aside, then reduce the heat.
- Add the onions, garlic, coriander seeds, bay leaves and some salt and pepper to the pan and fry for 10 minutes until softened. Stir in the 100g bacon and the chorizo, then fry for 10 minutes more until the mixture is sticky.
- Return the pork ribs and belly to the pan along with the beans. Add enough of the reserved bean water to cover everything. Bring to the boil, then lower the heat and cook gently, covered, for 2-3 hours until everything is meltingly tender (see Know How).
- To make the farofa, melt the butter in a small frying pan with the bacon and fry gently for 2-3 minutes until lightly golden. Sprinkle the cassava flour and a little salt and pepper over the butter and stir for 1-2 minutes until the flour is evenly golden. Remove from the heat and set aside.
- Combine all the ingredients for the salsa in a bowl and season to taste. Set aside or chill until ready to serve.
- Stir the farofa into the pork juices and simmer for a final few moments to allow the stew to thicken slightly – or sprinkle the farofa over the top of the stew and allow it to absorb the juices. Serve with the salsa, some pickled chillies, a scattering of baby spinach leaves and some plain boiled rice.
Nutrition Facts : Calories 786kcals, FatContent 46.5g (18.5g saturated), ProteinContent 46.1g, CarbohydrateContent 42.1g (7.4g sugars), FiberContent 8.6g
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BRUSSELS SPROUT AND CHEDDAR CHEESE SOUP RECIPE | SAINSBUR…
From recipes.sainsburys.co.uk
Total Time 35 minutes
Calories 104 calories per serving
Heat the oil in a medium pan and fry the onions over a medium heat until soft, 8-10 minutes. Meanwhile, roughly chop half the sprouts and cut the rest into halves or quarters, depending on size.
Add the garlic to the pan and stir-fry for 1 minute, then add the chopped sprouts and stock, cover with a lid and bring to the boil. Take the pan off the heat and leave to cool slightly.
Purée the soup. Stir the cream, remaining sprouts, cheese and some seasoning into the pan and simmer for 2-3 minutes or until the cheese has melted. Serve with a drizzle of olive oil and a scattering of extra cheese.
Kitchen secret: if you love sprouts so much you don't have any leftovers, simply cook raw sprouts in boiling salted water for 8-10 minutes, or until tender.
BREAD PUDDING WITH BOURBON SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 03 hours 15 minutes
Category Desserts
Calories 477 calories per serving
- In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.) , For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.
BREAD PUDDING WITH BOURBON SAUCE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Total Time 03 hours 15 minutes
Category Desserts
Calories 477 calories per serving
- In a large bowl, whisk together first seven ingredients; stir in bread and raisins. Transfer to a greased 4-qt. slow cooker. Cook, covered, on low 3 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.) , For sauce, place butter, sugar and corn syrup in a small saucepan; bring to a boil, stirring occasionally. Cook and stir until sugar is dissolved. Remove from heat; stir in bourbon. Serve warm sauce over warm bread pudding.
FEIJOADA (BRAZILIAN PORK AND BEAN STEW) - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Total Time 3 hours 50 minutes
Cuisine south
Calories 786kcals per serving
- Stir the farofa into the pork juices and simmer for a final few moments to allow the stew to thicken slightly – or sprinkle the farofa over the top of the stew and allow it to absorb the juices. Serve with the salsa, some pickled chillies, a scattering of baby spinach leaves and some plain boiled rice.
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