POBLANO SWEET POTATO SALAD
Try this fresh and colorful spin on traditional potato salad, given an authentic Tex-Mex flavor with the addition of chopped poblano chilies.
Provided by Lauren Keating
Categories Side Dish
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Place chopped onion in small dish of very cold water; set aside.
- Peel sweet potatoes; cut into 1-inch cubes. Cook sweet potatoes in boiling water 10 minutes or until easily pierced with fork. Drain.
- In 10- to 12-inch skillet, cook chiles over high heat 3 minutes or until skin begins to blacken. Add sweet potatoes; cook 3 minutes. Remove from heat.
- Stir in arugula, oil and juice from 1 of the limes. Drain onion; stir into salad. Transfer mixture to covered dish; refrigerate 1 hour or until chilled.
- Stir cilantro into salad. Season to taste with salt and juice from second lime.
Nutrition Facts : ServingSize 1 Serving
BRAZILIAN BLACK BEAN STEW
This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad.
Provided by CRVGRL
Categories Soups, Stews and Chili Recipes Stews
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
- Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 70.7 g, Cholesterol 30.8 mg, Fat 15 g, Fiber 17.8 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1537.7 mg, Sugar 17.1 g
CARIBBEAN SWEET POTATO SALAD
This is a 90's potato salad - a new and improved, redone, much better potato salad. Not only does it have a sweet potato, in addition to a Russet potato, but it also contains corn, cucumber, and peanuts! Corn oil will do if you don't have canola.
Provided by jessica
Categories Salad Vegetable Salad Recipes
Time 1h
Yield 5
Number Of Ingredients 13
Steps:
- Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain.
- In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper.
- Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
Nutrition Facts : Calories 231.4 calories, Carbohydrate 27.8 g, Fat 12.6 g, Fiber 4.5 g, Protein 4.6 g, SaturatedFat 1.2 g, Sodium 290.4 mg, Sugar 7.2 g
BRAZILIAN-STYLE BEEF WITH SWEET POTATO SALAD
Cook this veg-packed steak dinner on the barbecue for a healthy dish that delivers all of your 5-a-day. You can also make it in the oven if you prefer
Provided by Sara Buenfeld
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- Grate the onion into a bowl until you have 3 tbsp grated onion. Leave the remainder in one piece and set aside. Add 1 tsp of the oil, the lime zest, tamarind, cumin, 2 tbsp coriander, smoked paprika and 1 tsp water. Mix well, then use half the spice paste to coat the steaks all over. Mix the rest with the lime juice, remaining coriander and the beans in a serving bowl.
- Light the barbecue (or see tip, below, to cook in the oven). Take a large piece of foil and drizzle with the remaining oil. Finely chop the rest of the onion and mix with the sweet potato, pepper and courgette. Wrap in the foil along with the bay leaf, if using, to make a parcel. Cook on the rack over the coals for about 20 mins, turning several times with tongs until the veg is tender. Tip the contents into the beans and toss well. Barbecue the steaks on both side until cooked to your liking, then serve with the warm salad.
Nutrition Facts : Calories 466 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 19 grams sugar, Fiber 17 grams fiber, Protein 40 grams protein, Sodium 0.8 milligram of sodium
BRAZILIAN POTATO SALAD
This recipe was given to me by my best friend who lived in Brazil for a while. Its a great barbecue side dish or potluck dish. *Measurements are approximate and are to taste* I personally like more lemon than stated below. This salad is supposed to be a little tart.
Provided by chef FIFI
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut potatoes in medium wedges and cook in salted water until done, but not smooshy soft.
- Drain.
- Put cooked potatoes into a bowl, while still hot, squeeze lemon over them (I'm estimating it at 1/2 to a whole lemon so add incrementally and taste); stir.
- Let cool.
- Meanwhile chop up celery and green onion.
- Once cooled add the mayonnaise,add celery and green onions, then shaved carrot stalk with a vegetable peeler, Stir until mixed but do not over stir or potatoes will become mushy.
- Add salt and pepper to taste.
- Refrigerate for at least 1 hour to let the flavors meld.
Nutrition Facts : Calories 87.8, Fat 2.6, SaturatedFat 0.4, Cholesterol 1.9, Sodium 66.1, Carbohydrate 14.9, Fiber 1.7, Sugar 1.7, Protein 1.6
POTATO SALAD (BRAZILIAN)
Make and share this Potato Salad (Brazilian) recipe from Food.com.
Provided by JustJanS
Categories Potato
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the potatoes and carrots in boiling water with garlic and salt, until tender-about 12 minutes.
- Drain and cool.
- In a large bowl, combine cooled vegetables, eggs, peas, diced apple and raisins.
- Sir through the mayonnaise gently but thoroughly.
- Scatter with the chopped parsley and serve.
- Green olives can be added too, if you wish.
Nutrition Facts : Calories 596.2, Fat 23, SaturatedFat 3.8, Cholesterol 121.3, Sodium 1125.9, Carbohydrate 90.5, Fiber 11.9, Sugar 27.7, Protein 12.2
COLORFUL CARIBBEAN SWEET POTATO SALAD
Cold main dish salad with different kinds of sweet potatoes.
Provided by Susie
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Whisk vegetable oil, cider vinegar, garlic, sugar, and mustard together in a bowl to create dressing.
- Place purple sweet potatoes, yam, and white sweet potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not soft, 5 to 7 minutes. Drain and rinse under cold water. Transfer to a large serving bowl.
- Combine beans, corn, red bell pepper, yellow bell pepper, onion, and cilantro with the potatoes. Pour dressing over and toss to coat.
Nutrition Facts : Calories 304 calories, Carbohydrate 55 g, Fat 7.4 g, Fiber 8.9 g, Protein 5.7 g, SaturatedFat 1.1 g, Sodium 188.8 mg, Sugar 8.8 g
SWEET POTATO SALAD
This potato salad has been in my family for many years it came from my daughters Omar I have played with it and this was the result IT IS FANTASTIC!
Provided by Skitzmix-julz
Categories Kid Friendly
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix condensed milk, mustard, and vinegar a day in advance--it will thicken to a mayonnaise consistency.
- Cook potatoes with or without skins, fry bacon in thin slices until crisp. Chop everything else and mix in a large bowl.
- Cut the potatoes in halves. Then add the mayonnaise mix and toss.
- Sprinkle mustard seeds over the top.
- This recipe is lovely hot or cold--even as a main potato dish with chicken or fish it's perfect.
- Note: It is a sweet dish so if you want it a bit less sweet put in 300grams condensed milk instead of 450g.
Nutrition Facts : Calories 685.5, Fat 33.7, SaturatedFat 12.8, Cholesterol 200.8, Sodium 564.9, Carbohydrate 75.7, Fiber 5.5, Sugar 48.1, Protein 19.7
CLASSIC POTATO SALAD
The recipe for this Southern classic came from the chef Millie Peartree's mother, Millie Bell. The sweet relish melds with the creamy potatoes for a deep, balanced flavor. Onion powder adds savory notes without the texture of diced onion, which could overpower the dish. Make sure that your eggs are rinsed thoroughly, so no pieces of shell remain, and that your potatoes are uniformly cut in roughly 1-inch cubes so they all finish cooking at the same time. (Millie Bell used her thumb as a measure.) And, most important of all, don't overcook the potatoes: You want potato salad, not mashed potatoes.
Provided by Millie Peartree
Categories salads and dressings, vegetables, side dish
Time 35m
Yield 8 servings (2 1/2 quarts)
Number Of Ingredients 9
Steps:
- Set the potatoes in a large pot; add 1 tablespoon salt and cover with cold water by 1 inch. Set over high heat and cook just until fork-tender, about 15 to 20 minutes. (You still want the potatoes to still have some shape to avoid turning the dish into mashed potatoes.) Drain potatoes, and set them aside to cool.
- As potatoes cool, make the dressing: To a large bowl, add mayonnaise, relish, mustard and granulated onion; whisk to combine.
- Add the potatoes to the dressing, along with the diced hard-boiled eggs, and celery, if using; stir gently to combine. Taste and season with salt and black pepper as needed.
- Chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.
BRAZILIAN POTATO SALAD AKA
*THIS IS AN ADOPTED RECIPE AS OF 16 AUGUST 2006.* Pronounced "mayonais-ie" this is one of my favorite food discoveries as a wife of a Brazilian. I have had this served to me at many Brasilian cook-outs, called "churrasco" in Brazil, and have had it in restaurants both in the U.S. and Brazil - This version comes from the kitchen of my wonderful mother-in-law, Dona Alvina. She uses canned corn, but the canned corn in Brazil is different (firmer?) that what I've found in the US, so I use frozen corn.
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Adjust the proportions as you like.
- Toss to combine everything but mayonnaise.
- Fold in mayonnaise and correct the seasonings.
- Garnish with whole or sliced pimento-stuffed green olives.
- (Prep time assumes you have already boiled and cooled the potatoes and other vegetables).
ROAST BEEF AND POTATO SALAD
Roast Beef and Potato Salad comes from Joanna Lonnecker of Omaha, Nebraska. "This hearty salad is a favorite of the 'meat-and-potatoes' members of our family," writes Joanna. "I serve it as a light summer supper."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine beef, potatoes, green pepper, celery, onion and pimientos. Combine the next five ingredients; mix well. Pour over beef mixture and toss to coat. Cover and refrigerate for at least 1 hour. Serve on lettuce; sprinkle with parsley.
Nutrition Facts : Calories 383 calories, Fat 22g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 354mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
BRAZILIAN POTATO SALAD
This recipe includes sweet potatoes and black beans with a simple mayonnaise dressing. I have not tried this yet but is sure sounds good. From recipelink.com
Provided by cookiedog
Categories Yam/Sweet Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Scrub the sweet potatoes and cut off the ends. Place in a large saucepan and cover with water. Sprinkle with 1 tablespoon salt and cover. Bring to a gentle boil and boil for 20 to 30 minutes or until tender. Drain and let stand until the sweet potatoes are cool enough to handle.
- Peel the sweet potatoes and cut into cubes in a bowl. Add the black beans, onion and cilantro and toss to mix.
- Whisk the mayonnaise, olive oil, Dijon mustard, Worcestershire sauce, red wine vinegar, 1/2 teaspoon salt and pepper in a bowl. Pour over the warm sweet potato mixture and toss to coat.
- Cover and chill until ready to serve.
Nutrition Facts : Calories 271.8, Fat 11.2, SaturatedFat 1.6, Cholesterol 5.1, Sodium 1599.1, Carbohydrate 39.8, Fiber 6, Sugar 8.1, Protein 4
ARMENIAN-STYLE POTATO SALAD
Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.
Provided by Chef John
Categories No Mayo Potato Salad
Time 3h30m
Yield 8
Number Of Ingredients 14
Steps:
- Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
- Transfer cooked potatoes to a large mixing bowl and let cool slightly.
- While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
- Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
- Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
- Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg
More about "brazilian style beef with sweet potato salad recipes"
BRAZILIAN BEEF RECIPE WITH SWEET POTATO WEDGES - GREAT …
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
10 SWEET POTATO SALAD RECIPES PERFECT FOR A PICNIC
From tasteofhome.com
10 BEST BRAZILIAN SALAD RECIPES | YUMMLY
From yummly.com
BRAZILIAN CUISINE BEEF STEW | GARDENINTHEKITCHEN.COM
From gardeninthekitchen.com
10 BEST BRAZILIAN BEEF RECIPES | YUMMLY
From yummly.com
SWEET POTATO BEEF STEW - DAMN DELICIOUS
From damndelicious.net
5 BRAZILIAN BARBECUE RECIPES - HOUSE & HOME
From houseandhome.com
BRAZILIAN-STYLE BEEF WITH SWEET POTATO SALAD - PRESSREADER
From pressreader.com
BRAZILIAN GAUCHO POTATO SALAD - VEGGIE DESSERTS
From veggiedesserts.com
BRAZILIAN CHOPPED SALAD - A SPICY PERSPECTIVE
From aspicyperspective.com
BRAZILIAN POTATO SALAD - BRAZILIAN KITCHEN ABROAD
From braziliankitchenabroad.com
BRAISED BEEF WITH ONION, SWEET POTATO, & PARSNIP RECIPE
From myrecipes.com
14 EASY BRAZILIAN SIDE DISHES - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
GRILLED ONION, BEEF, AND SWEET POTATO SALAD RECIPE | MYRECIPES
From myrecipes.com
BRAZILIAN BEEF RECIPE WITH SWEET POTATO WEDGES - FOOD NEWS
From foodnewsnews.com
BRAZILIAN BEEF STROGANOFF - BRAZILIAN KITCHEN ABROAD
From braziliankitchenabroad.com
BRAZILIAN POTATO SALAD (WITH MAYONNAISE) - EASY AND DELISH
From easyanddelish.com
BRAZILIAN-STYLE BLACK BEAN SALAD - FOOD TO GLOW
From kelliesfoodtoglow.com
10 BEST BEEF ROAST WITH SWEET POTATOES RECIPES - YUMMLY
From yummly.com
BRAZILIAN-STYLE BEEF WITH SWEET POTATO SALAD - THE MAIL
From mailplus.co.uk
BRAZILIAN SWEET POTATO SALAD BY A NEW YORK FOODIE BRINGS YOU A ...
From pinterest.com
BRAZILIAN-STYLE BEEF WITH SWEET POTATO SALAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BRAZILIAN BEEF STEW | DINNER RECIPES | GOODTO
From goodto.com
THIS SWEET POTATO SALAD RECIPE WITH FRESH SALSA IS A THRIFTY, TASTY ...
From washingtonpost.com
BRAZILIAN RECIPES | ALLRECIPES
From allrecipes.com
BRAZILIAN BLACK BEAN STEW {WITH ROASTED SWEET POTATOES}
From foodiewithfamily.com
BRAZILIAN POTATO SALAD (MAIONESE DE BATATA) - TEXAS DE BRAZIL
From texasdebrazil.com
BRAZILIAN SWEET POTATO BREAD - BEYONDGUMBO
From beyondgumbo.com
BRAZILIAN SWEET POTATO FEIJOADA - STRONG ROOTS
From strongroots.com
FEIJOADA (BRAZLIAN BEEF STEW) - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love