On 7 May 2005 at 0:37, Suze wrote:
> Hello, Uncle Phaedrus,
> I adore your site and thank you for providing such a
> wonderful service!
> I ate at Fogo de Chao in Atlanta several years ago and
> absolutely adored the bread they brought to the table,
> which I thought at that time, were popovers, but I
> couldn't find any recipes that seemed to resemble what
> they served there, though they sure *look* like
> Well, a Fogo de Chao recently opened in Los Angeles
> and I ate there last week, but was dismayed when I saw
> that they served Brazilian "cheese bread". Much to my
> surprise, it was the same popover type yummies I'd had
> and been trying to find a recipe for all these years.
> Is there any way you could possibly persuade them to
> cough up this wonderful recipe?
> Thanks for all your time and efforts!
I found the below recipe, direct from Fogo de Chao.
Fogo de Chão Cheese Bread Recipe
"Pao de Queijo"
3/4 cup corn oil
1 1/2 cups whole milk
1 teaspoon salt
1 1/2 cups sour tapioca flour (azedo)
1 cup sweet tapioca flour (doce)
3/4 cup shredded parmesan cheese
Preheat oven to 425 degrees. Combine all ingredients in a large bowl. Mix well until
batter is smooth. Lightly grease a 12- or 24-cup mini-muffin pan or small dariole molds.
Fill each muffin cup three-quarters full. Bake for 15 minutes or until golden brown.
Breads should be crisp on the outside and hollow on the inside, like a popover. Serve
Warm. Makes 48-60 Puffs.
Sweet and sour tapioca flour can be found at Brazilian food stores.
On 3 May 2005 at 23:04, karen wrote:
> Looking for a recipe for radish cole slaw. Purchased at Piggly
> Wiggly Deli radish cole slaw and love it. Would like recipe to
> make it.
Radish Cole Slaw
7 (8 oz.) containers of plain yogurt
1 qt. Hellmanns mayonnaise
18 tbsp. Dijon mustard
2 tsp. salt
2 tsp. white pepper
2 tsp. minced garlic
5 med. zucchini, cut in julienne strips
5 med. heads white cabbage, shredded
4 med. heads red cabbage, shredded
8-10 white radishes, sliced thin
7 tbsp. minced parsley
1 c. green onion tops (or chives)
Mix together yogurt, mayonnaise, wine vinegar, mustard, salt,
white pepper and garlic. Pour over vegetables; mix well and chill
Garden Cole Slaw
1 med. head cabbage
1/2 c. green pepper
1/3 c. celery
1 sm. onion
1/2 sm. carrot
1/2 c. cucumber
2 c. mayonnaise
1/3 c. vinegar
1/3 c. cream, prefer canned
1/2 c. sugar
1 tsp. celery seed
Pinch of garlic salt
Shred cabbage fine with sharp knife. Mix all creamy ingredients
together and pour over entire cabbage. Serves 10 people.
2 c. mayonnaise
1/4 c. horseradish
1 tbsp. sugar
1 tbsp. lemon juice
1-2 tbsp. chopped red onion
2 tsp. salt
1/2 tsp. pepper or paprika
3 lbs. cabbage (green and red for
1/2 lb. carrots
Combine first 7 ingredients. Shred cabbage, carrots and radishes
in food processor - mix - then refrigerate.
1 head green cabbage, shredded
5 to 6 radishes, chopped
2 carrots, shredded
2 stalks celery, chopped
1 c. red cabbage, shredded
1 1/4 c. mayonnaise
2 tsp. black pepper
1/2 c. vinegar
2 tsp. salt
2 1/2 tbsp. mustard
1 c. sugar
1 tbsp. celery seed
Mix together and pour over slaw.
On 5 May 2005 at 16:30, Jennifer wrote:
> I simply adore the Chewy Pecan Supreme Cookies By American Cookie Co.
> (found at malls nationwide). They taste like a Karo pecan Pie, chewy
> in the center, loaded with Pecans with a crispy, sugary edge.
> However, I've had no luck finding any similiar cookie recipes. Hope
> you can help.
The below recipe is supposed to be a copycat recipe for those cookies.
Chewy Pecan Supreme Cookies
1/2 cup shortening
1 1/3 cups brown sugar, packed
1 tsp. vanilla
1 1/2 cups self-rising flour
1 cup crushed corn flakes
1 1/2 cups chopped pecans
Cream shortening, sugar, eggs and vanilla together.
Add flour, mix well. Add corn flakes and pecans, mixing well.
Roll into 2" balls, place on ungreased cookie sheet.
Bake at 350 for about 9-11 minutes.
On 3 May 2005 at 21:39, Patti wrote:
> Dear Uncle Phaedrus,,,
> I am looking for the recipe i had from my mother-in law & can,t
> find it,,, hope you can help!
> It is a turnover look a like , thin pastry, filled with ricotta,
> lemon, & cinnamin, . Fried, & then sprinkled with granulated
> sugar.Sure you have that one.. Appreciate it. Thank you
The below recipe is what I found with the name cassateddi that you sent. This one is
chocolate rather than lemon. I could not find a lemon one.
There is also a long article about them here:
4 c. sifted flour
3/4 c shortening
Milk as needed
Combine flour and sugar. Cut in shortening. Mix in eggs and add in some
milk to get dough consistency kind of like soft pie dough. Kind of between
pie dough and roll out cookie dough if that makes any sense.
1 lb drained ricotta (I prefer whole milk)
1 oz chopped semi sweet chocolate
1/4 tsp cinnamon
3 heaping tsp sugar
Mix all ingred. in med bowl until smooth. Refrigerate for at least an hour.
(so make the filling first)
Roll out dough to about 1/8 inch thickness and cut out in about 4 inch circles,
put about 1/2 tsp of filling in center, fold over and seal edges. Deep fry, cool
slightly and then dust with powdered sugar.Great served warm or chilled.
This is a recipe from many school cafeterias in Missouri for many year
my parents remember it and they are in there fifties and some schools
still sell it.
School Cafeteria No-Bake Cookies
3 Tb. butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk
stir ingredients together in saucepan and cook 1 or 2 minutes.
1 cup peanut butter
1 tsp. vanilla
4 cups oats (quick cooking )
can also be made without the cocoa for peanut butter oatmeal cookies
and sometime was made with cheerios instead of oats.
More School Cafeteria Recipes