Best Cheese Croquettes From Brazil Croquettes De Queijo Recipes

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CHEESE CROQUETTES FROM BRAZIL (CROQUETTES DE QUEIJO)



Cheese Croquettes from Brazil (Croquettes De Queijo) image

These are famous snacks in Brazil and are often served any time of day. They're usually served with salsa.

Provided by Pneuma

Categories     Lunch/Snacks

Time 45m

Yield 12 croquettes, 4 serving(s)

Number Of Ingredients 8

2 ounces butter, cubed
2/3 cup flour
1 egg, separated
1/4 cup breadcrumbs
1/4 cup parmesan cheese or 1/4 cup any hard cheese, grated
salt and pepper, as needed
1 tablespoon water or 1 tablespoon water, as needed
chili, salsa for serving

Steps:

  • Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
  • Rub butter into flour until it gives a coarse mixture.
  • Add egg yolk, breadcrumbs, parmesan cheese, salt and pepper, and water, and mix together. Add a tablespoon of water if you find them difficult to bind.
  • Shape dough into golf ball size.
  • Dip into slightly beaten egg white.
  • Place in a well oiled baking sheet and bake in the oven for 25 minutes or until brown and crispy.
  • Invert the balls as well baking this time for 5 minutes or until brown and crispy too.
  • Serve warm with chili salsa.

CHEESE CROQUETTES



Cheese Croquettes image

This recipe is from "The Mississippi Cookbook." Submitted by Mrs. Danny Hartley of Clarksdale, MS.

Provided by SouthernBell2627

Categories     Lunch/Snacks

Time 25m

Yield 2 dozen

Number Of Ingredients 11

3 tablespoons butter
1/2 cup all-purpose flour, sifted
2/3 cup milk
1/4 teaspoon Worcestershire sauce
2 egg yolks, beaten
1 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 teaspoon dry mustard
salt and pepper, to taste
1 egg, beaten
1 1/2 cups cracker crumbs

Steps:

  • Mix all ingredients EXCEPT the 1 beaten egg and cracker crumbs.
  • Shape into croquettes.
  • Dip into crumbs, beaten egg, and crumbs again.
  • Chill.
  • Fry in deep fryer or deep pot with oil.
  • Drain.

BRAZILIAN CHEESE BREAD ( PAO DE QUEIJO )



Brazilian Cheese Bread ( Pao De Queijo ) image

These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. They are the best served hot from the oven :)

Provided by Chef Glaucia

Categories     Breads

Time 1h5m

Yield 60 pieces, 60 serving(s)

Number Of Ingredients 7

1 cup water
1 cup milk
2/3 cup canola oil
1 1/2 teaspoons salt
4 cups tapioca flour
5 eggs
1 1/2 cups parmesan cheese, grated

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Put the tapioca flour in a large bowl. Set aside.
  • Pour canola oil, water, milk, and salt into a small saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour, mixing with a wooden spoon. Set aside to rest for 20 to 25 minutes.
  • Stir the cheese and eggs into the tapioca mixture until well combined. The mixture will be chunky. With wet hands, form 1 TBSP-sized balls of the mixture onto an ungreased baking sheet.
  • Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes.
  • Enjoy !
  • Note: The dough can be kept in the refrigerator for up to 3 days in an airtight container. The balls can be frozen and taken to the oven right from the freezer.

PAO DE QUEIJO (CHEESE PUFFS-BRAZILIAN)



Pao de Queijo (Cheese Puffs-Brazilian) image

I have not made this recipe, but after having been to Brazil a few times, and after having found this recipe in the Brazilian Children's Fund Cookbook (Memorial Sloan-Kettering Cancer Center), I had to add this to my recipes. I hope it turns out as good as those I've tried in Brazil!

Provided by GinnyP

Categories     Breads

Time 40m

Yield 20 cheese puffs

Number Of Ingredients 6

2 cups sweet manioc starch or 2 cups sour manioc starch
1 cup milk
1/2 cup margarine (I prefer butter)
1 teaspoon salt
1 1/2 cups grated parmesan cheese
2 eggs

Steps:

  • Preheat oven to 400 degrees F.
  • Bring the milk, salt, and margarine to a boil.
  • Remove from heat.
  • Slowly add manioc starch, stirring constantly until thoroughly mixed.
  • Add the cheese and eggs.
  • Knead until smooth.
  • Form into balls approximately 2-inches in diameter and place on a greased baking sheet.
  • Sprinkle with Parmesan cheese.
  • Bake until golden brown.
  • Eat while hot.
  • Makes 20 cheese puffs.

Nutrition Facts : Calories 87.8, Fat 7.6, SaturatedFat 2.7, Cholesterol 26.9, Sodium 297.2, Carbohydrate 1, Sugar 0.1, Protein 4

PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)



Pao De Queijo (Brazilian Cheese Bread) image

This bread was recently discussed in a thread. I found this recipe on Google. "A famous bread from the state of Minas Gerais served at most steak houses in southern Brazil. Unusual in that the recipe calls for manioc starch (available in some Latin groceries) rather than wheat flour. Leavening is from steam during baking, similar to the way eclairs are leavened. These rolls do not hold well and are best consumed while warm, directly from the oven. In Brazil these rolls would be made with Queijo de Minas, a mild, white cheese similar to Muenster in texture - but quite different in taste." They are addictive.

Provided by dojemi

Categories     Brazilian

Time 30m

Yield 1 batch

Number Of Ingredients 6

16 ounces manioc starch (polvilho)
1/2 cup sunflower oil
3/4 cup low-fat milk
3 eggs, large
1/3 cup parmesan cheese, grated
1 3/4 cups mild cheddar cheese, grated

Steps:

  • Bring milk and oil to a boil in a small saucepan.
  • Add to the manioc.
  • Mix and allow to cool a little.
  • Incorporate the eggs, one at a time.
  • Add the cheese and blend well.
  • Divide into pieces the size of a walnut or small plum.
  • Place a little oil on the hands and round dough into balls.
  • Arrange on a baking sheet.
  • Bake at 375 degrees Farenheit until done, about 10 to 12 minutes.
  • Serve warm.

Nutrition Facts : Calories 2201.4, Fat 200.8, SaturatedFat 67.5, Cholesterol 880.6, Sodium 2027.7, Carbohydrate 14.2, Sugar 12, Protein 87.1

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