PACOCA
Provided by Food Network
Time 1h10m
Yield sixteen 1-inch-squares
Number Of Ingredients 4
Steps:
- Line an 8- by 8-inch baking pan with parchment paper.
- Grind the peanuts, brown sugar and flour in a food processor. Slowly add the sweetened condensed milk until the mixture starts to come together. Check if the mixture is ready by taking a handful and pressing it into a ball with your fingers. The mixture should hold its shape. If it doesn't, add more sweetened condensed milk to achieve desired consistency. Turn out onto the prepared pan. Firmly press down on the mixture until it is level and compact. Let the mixture set up at room temperature for 1 to 2 hours.
- Turn out the candy onto a cutting board and lift away the parchment paper. Cut into bite-size squares. Serve on desired platter and garnish with chopped peanuts. Store in an airtight container.
BEEF PAPRIKA
This is a recipe my Aunt always makes. It has some weird ingredients, but tastes great. Serve over egg noodles or rice.
Provided by HODGEYMAMA
Categories Main Dish Recipes
Time 2h40m
Yield 7
Number Of Ingredients 13
Steps:
- Melt shortening in large skillet over medium high heat. Add meat, onion, and garlic; cook and stir until meat is browned.
- Stir in ketchup, Worcestershire sauce, brown sugar, salt, paprika, mustard and 1 1/2 cup water. Reduce heat, cover, and simmer 2 to 2 1/2 hours.
- Blend flour and 1/4 cup water. Stir into meat. Heat to boiling, stirring constantly. Serve hot.
Nutrition Facts : Calories 426.4 calories, Carbohydrate 13.7 g, Cholesterol 92 mg, Fat 30.8 g, Fiber 0.8 g, Protein 23.5 g, SaturatedFat 11.3 g, Sodium 1088.4 mg, Sugar 9.3 g
PACOCA
Pacoca (Brazilian peanut candy) is an easy treat that has only five ingredients! It's a popular sweet in Brazil, and after you try it, I'm sure you'll love it, too. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 81 pieces (about 2 pounds).
Number Of Ingredients 6
Steps:
- Line a 9-in. square baking pan with parchment, letting ends extend up sides. Place graham crackers and peanuts in a food processor; pulse until just ground. Add sugar; process 10 seconds. Add sweetened condensed milk, vanilla and salt; pulse until dough comes together., Press dough into prepared pan. Refrigerate, covered, at least 4 hours or overnight. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 44mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
PAçOCA CHOCOLATE TRIFLE RECIPE BY TASTY
Here's what you need: sweetened condensed milk, milk, cornstarch, heavy cream, pacocas, sweetened condensed milk, milk, cornstarch, heavy cream, semisweet chocolate, heavy cream, semisweet chocolate, milk, graham cracker, peanut butter
Provided by Spencer Kombol
Categories Desserts
Yield 9 servings
Number Of Ingredients 15
Steps:
- In a small pan, pour the sweetened condensed milk, milk, cornstarch, heavy cream, and the paçocas. Dissolve the cornstarch in the milk before putting in the pan. Cook over medium heat and mix well until it becomes creamy. Set aside.
- Repeat the process with the chocolate pudding. Set aside.
- In a square tray, put a layer of graham crackers soaked in milk, then a layer of the paçoca pudding, then cover with the graham crackers soaked in milk. Add a layer of the semisweet chocolate pudding. Repeat until the tray is full.
- Melt the semisweet chocolate with the heavy cream on the microwave for 1 minute or until it melts completely.
- Spread the ganache over the trifle and refrigerate for 4 hours.
- Spread crumbled paçocas over the trifle.
- Enjoy!
Nutrition Facts : Calories 1142 calories, Carbohydrate 126 grams, Fat 67 grams, Fiber 4 grams, Protein 23 grams, Sugar 77 grams
PAçOCA (BRAZILIAN PEANUT CANDY)
This no-cook candy tastes somewhat like the inside of a Reese's peanut butter cup. It can be eaten on its own, or crumbled as a topping for ice cream or cake. (There is also a brazilian beef dish which people in the north of the country call "paçoca". It's more broadly known as paçoca de pilão to distinguish it from this candy.) Manioc is also known as cassava.
Provided by realbirdlady
Categories Brazilian
Time 15m
Yield 32 squares, 16 serving(s)
Number Of Ingredients 5
Steps:
- In a food processor, finely grind the peanuts with the dry ingredients.
- Add a tablespoon of condensed milk and process for 30 seconds. Check if mixture is starting to come together by pressing some into a ball with your fingers. If the mixture will form a ball that stays together well, it's ready. If it is still too crumbly, add more condensed milk and process.
- Firmly press mixture into a square 8 inch by 8 inch pan lined with wax paper. You can also use greased cookie cutters (simple shapes) to cut pieces out of the candy, or press the candy into molds to shape it.
- Remove candy from pan by lifting out the wax paper, and cut into smaller squares.
- Store in an airtight container.
Nutrition Facts : Calories 158.3, Fat 7.2, SaturatedFat 1.2, Cholesterol 1.6, Sodium 23, Carbohydrate 21.7, Fiber 1.2, Sugar 19.8, Protein 3.9
PACOCA (DRIED BEEF PUREE)
This is a typical Brazilian Dish, especially in the northeast. I Americanized it. Serve with rice, of course. Warning: If you don't like weird international foods, you won't like this.
Provided by meedeeter
Categories Meat
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak the dried beef in water to cover for 4-6 hours to draw out the salt, changing the water several times. Drain and mop dry. Cut into cubes about 1 inch across.
- Cut the pork in small dice. Cook them in a large frying pan over low heat until the fat runs. Add the beef and cook until golden brown. Remove the pork and beef with a slotted spoon and set aside. Using the same fat, cook the onions until soft and golden.
- Combine the meat and onions and pound them into a mortar, to break up the meat shreds. Or use a food processor, but don't overdo it.
- Mix in the cassava meal gradually, to make a dense, smooth puree. Return to the frying pan and heat through, stirring. Season to taste. Serve hot with boiled rice.
Nutrition Facts : Calories 340, Fat 7.8, SaturatedFat 3, Cholesterol 138.4, Sodium 3203.4, Carbohydrate 14.2, Fiber 1.5, Sugar 7.5, Protein 52.9
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