Crocker - Betty Crocker 20 best Brazilian recipes

Houghton Mifflin Harcourt

Boston New York 2014

Copyright 2014 by General Mills, Minneapolis, Minnesota. All rights reserved.

For information about permission to reproduce selections from this book, write to Permissions, Houghton Mifflin Harcourt Publishing Company, 215 Park Avenue South, New York, New York 10003.

www.hmhco.com

Cover photo:

Food Content and Relationship Marketing Director: Geoff Johnson

Food Content Marketing Manager: Heather Reid Liebo

Senior Editor: Grace Wells

Kitchen Manager: Ann Stuart

Recipe Development and Testing: Betty Crocker Kitchens

Photography: General Mills Photography Studios and Image Library

Publisher: Natalie Chapman

Editorial Director: Cindy Kitchel

Executive Editor: Anne Ficklen

Editorial Assistant: Molly Aronica

Managing Editor: Rebecca Springer

Cover Design: Jackie Shepherd

ISBN 978-0-544-44985-5

v1.0514

Prep Time: 25 Minutes Start to Finish: 30 Minutes Makes 8 servings

• can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
• teaspoons olive oil
• cup finely chopped white onion
• clove garlic, finely chopped
• can (14.5 oz) fire-roasted diced tomatoes, drained
• can (14 oz) hearts of palm, drained, thinly sliced
• tablespoons chopped fresh Italian (flat-leaf) parsley

Heat oven to 350F. In ungreased 15 x 10 x 1-inch pan, unroll dough into 1 large rectangle (do not stretch). Brush 1 teaspoon of the oil over dough to within 1 inch of edges. Prick dough with fork to prevent bubbles. Bake 9 minutes.

Meanwhile, in 10-inch skillet, heat remaining 3 teaspoons oil over medium-high heat. Add onion and garlic; cook 2 to 3 minutes, stirring frequently, until onion is translucent. Add tomatoes; press tomatoes with back of spoon.

Spread tomato mixture on partially baked crust to within 1 inch of edges. Arrange hearts of palm slices over tomato mixture.

Bake 2 minutes longer. Sprinkle with parsley.

1 Serving: Calories 140 (Calories from Fat 60); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 0mg; Sodium 470mg; Total Carbohydrate 16g (Dietary Fiber 1g); Protein 3g Exchanges: 1 Starch, Vegetable, 1 Fat Carbohydrate Choices: 1

Prep Time: 20 Minutes Start to Finish: 1 Hour 20 Minutes Makes 14 servings (1 cup each)

• lb bacon, chopped
• lb boneless pork loin, cut into 1-inch pieces
• lb boneless beef top sirloin steak, cut into 1-inch cubes
• tablespoon vegetable oil
• links smoked pork sausage (12 oz), cut into slices
• cups finely chopped white onions
• cloves garlic, finely chopped ( cup)
• cans (15 oz each) black beans, drained, rinsed
• can (14.5 oz) organic fire-roasted tomatoes, undrained
• to 4 cups beef-flavored broth (from 32-oz carton)
• teaspoon crushed red pepper flakes or ground red pepper (cayenne)
• dried bay leaves
• Cooked white rice, if desired
• Chopped fresh Italian (flat-leaf) parsley, if desired

In 6-quart Dutch oven or soup pot, cook bacon over medium-high heat 3 to 5 minutes, stirring frequently, until crisp. Drain on paper towels; set aside.

Wipe excess drippings from Dutch oven. Add pork; cook 3 to 5 minutes or until edges are light brown. Remove pork; set aside. Drain any liquid from Dutch oven. Add beef; cook 2 to 4 minutes or until edges change color. Remove beef; set aside.

In same Dutch oven, heat oil over medium-high heat. Add sausage; cook 4 minutes, stirring occasionally. Stir in onions and garlic; cook 2 to 3 minutes.

Return bacon, pork, beef and sausage to Dutch oven. Stir in beans, tomatoes, broth, pepper flakes and bay leaves. Heat to boiling. Reduce heat to low. Cover and simmer about 1 hour or until meats are tender.

Remove bay leaves. Serve stew with rice; garnish with parsley.

1 Serving: Calories 380 (Calories from Fat 190); Total Fat 21g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 80mg; Sodium 920mg; Total Carbohydrate 18g (Dietary Fiber 4g); Protein 29g Exchanges: 1 Starch, Vegetable, 1 Very Lean Meat, 2 Lean Meat, 2 Fat Carbohydrate Choices: 1

Prep Time: 45 Minutes Start to Finish: 45 Minutes Makes 7 servings (2 cups each)

• tablespoon olive oil
• cup finely chopped celery
• medium onion, finely chopped ( cup)
• cloves garlic, finely chopped
• teaspoon saffron threads (1 g)
• tablespoon achiote
• cartons (32 oz each) chicken broth
• teaspoon salt
• cup fresh cilantro sprigs
• small fresh clams in shells, washed (about lb)