Brazil Nut Crust Recipes
BRAZIL NUT CRUST
A neat twist on crumb crust perfect for chiffon or cream pies. Sub pecans, walnuts or almonds, if you wish. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Mix ground nuts with sugar in an 8" pie plate.
- Press this mixture against the pie plate.
- Fill with chiffon or cream pie filling.
Nutrition Facts : Calories 254, Fat 23.2, SaturatedFat 5.3, Sodium 1.1, Carbohydrate 10.6, Fiber 2.6, Sugar 7.1, Protein 5
BRAZIL NUT CRUSTED PORK CHOPS
Provided by Food Network
Time 20m
Number Of Ingredients 7
Steps:
- Wipe the pork chops with a damp paper towel and pat them dry. Place the remaining ingredients in a plastic bag, add the pork chops and shake well. Heat half of the oil in a heavy cast iron skillet, place the pork chops in the skillet and cook over medium heat for 2 to 3 minutes on each side. Serve hot.
BRAZIL NUT SHORTBREAD
A really good, really rich South Amercian cookie, great with coffee or chocolate. From Leith's Latin American Cooking.
Provided by Chef Kate
Categories Dessert
Time 1h15m
Yield 8 wedges
Number Of Ingredients 6
Steps:
- Pre-heat the oven to 325 degrees F.
- Grind the Brazil nuts finely.
- Beat the butter until fluffy, add the sugar and beat until fluffy again--do beat adequately.
- Sift in the flours and the nuts and work to a smooth dough.
- Cover a baking sheet with parchment.
- place a 6" flan ring or tart form on the cookie sheet to use as a guide.
- Press the dough onto the sheet inside the ring to form a neat 6" inch circle.
- Remove the ring and flatten the dought slightly with a rolling pin.
- Prick the circle of dough with a fork and score it into eight wedges.
- Sprinkle with a little granulated sugar and bake for forty minutes.
- Remove from the oven and cut along the score lines and leave to cool for two minutes.
- Lift onto a rack and cool completely.
- If they don't get immediately eaten, store in an airtight container.
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