Pão de Queijo Eggs Florentine

Pão de Queijo Eggs Florentine

Pão de Queijo Eggs Florentine

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

2 Pão de Queijo

2 poached eggs

½ cup spinach

Salt and pepper

½ cup Hollandaise sauce

1 pinch nutmeg

1 pinch cayenne

½ lemon, garnish


Directions:

  1. Cook the Pão de Queijo as directed and then cut them in half.

  2. Poach a few eggs and gently set aside while you make the sandwich.

  3. Place some cooked spinach down onto the bread half and then the poached egg, topped with Hollandaise and finally some cayenne pepper, nutmeg, salt and pepper.

  4. Serve right away while still warm.


Pão de Queijo & Lox

Pão de Queijo & Lox

Pão de Queijo & Lox


Prep Time: 10 minutes


Ingredients:


2-4 Pão de Queijo

¼ lb smoked salmon

2 tablespoons cream cheese

1 tablespoon fresh dill

A few capers

Red onion, julienne


Directions:

  1. Cook the Pão de queijo as directed on the package and then let cool down for a few minutes.

  2. Slice them in half and top them with cream cheese, salmon, dill, capers and red onion.

  3. Enjoy it warm or cool.


Pão de Queijo Spinach Dip Cups

Pão de Queijo Spinach Dip Cups

Pão de Quejio Spinach Dip Cups

Prep Time: 2 hours

Cook Time: 20 minutes

Ingredients:

6-8 Pao de Quejio

1 cup frozen chopped spinach, thawed and drained

1 cup mayo

1 cup sour cream

Directions:

1.In a bowl mix together mayo, sour cream, chopped spinach and chill for a few hours, or overnight.

2. Cook the Pão de Quejio as directed on the package.

3.When cooled, cut a small cup into the top of the balls and hollow them out.

4. Spoon some dip into the holes and do this for as many as you can with the dip. Serve them as it, no need for baking.

Pumpkin Pie Balls

Pumpkin Pie Balls

Pumpkin Pie Balls

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

1 package Forno de Minas Pão de Queijo

1 can pumpkin puree

2 eggs

1 teaspoon vanilla

3 teaspoon pumpkin pie spice

2 tablespoons raw honey

Directions:

  1. Using room temperature Forno de Minas Pão de Queijo, cut them into pie cups by removing the middle. Then, set on greased baking tray.

  2. In a bowl, whisk together the pumpkin puree, honey, vanilla, pumpkin pie seasoning, and eggs. When it’s nice and mixed, spoon some into each Forno ball cup, right up to the top. Do this for all of them.

  3. Bake at 350 degrees for 20-30 minutes on the middle rack, until the roll bottoms are crispy and the pumpkin is cooked. When they are cooked, take them out and top with whipped cream and a sprinkle of cinnamon. Serve warm.


Beef Stew with Pão de Queijo Gratin

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Beef Stew with Pão de Queijo Gratin

Beef Stew with Pão de Queijo Gratin

[hearty/winter/soup/warming]

Prep Time: 15 minutes

Cook Time: 3 hours

Serves 6

Ingredients:

1 package Forno de Minas Pão de Queijo

1 ½ lbs beef stew meat

1 yellow onion

2 celery stalks

2 carrots, diced

2 garlic cloves, minced

1 sprig thyme

2 cups red wine

2 tablespoons tomato paste

1 can crushed red tomatoes

2 bay leaves

1 cup beef stock

2 tablespoons butter, melted

1 tablespoon olive oil

3 tablespoons grated gruyere cheese

Salt and pepper to taste

1 pinch fresh chopped parsley, garnish

Directions:

  1. Preheat the oven to 350° F. In a dutch oven or large pot, heat 1 tablespoon of olive oil.

  2. Season the beef with salt and pepper. Sear the meat on both sides until browned. Remove from the pot and set aside.

  3. Add in a more olive oil if needed then the chopped onion until soft, 3-4 minutes. Next, add in the chopped celery and carrots and cook down for another couple minutes.

  4. Add the minced garlic, rosemary, salt and pepper.

  5. After a couple minutes pour in the wine to deglaze the pot then add in the beef stock, crushed tomatoes and the tomato paste.

  6. Mix that well and then place the beef back in the pot, submerging it a little in the liquid. Season a little more with salt and pepper. Cover and place the dutch oven into the oven to roast for 3 hours until the meat is nice and tender.

  7. After 3 hours remove the bones from the meat and skim off the fat from the top of the pot. Keep the meat in nice small chunks. Give it a gently mix then ladle a nice heap of stew into an oven proof serving bowl.

  8. Slice the Pão de Queijo in half and lay it around the top of the stew bowl, covering the whole top. Brush them with some melted butter and top them with grated gruyere cheese.

  9. Place the oven on broil and melt the cheese for 3-5 minutes, watch it to make sure it doesn’t burn.

  10. Garnish with a pinch of fresh chopped parsley. Serve right away.

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