SWEET CORNMEAL CAKE BRAZILIAN-STYLE
Very easy and fast to make from scratch and healthy, too. In Brazil, this cake is a favorite along a cup of coffee for breakfast. It is very similar in texture to a cornmeal bread, but only this is a sweet cake instead. Stir your favorite seeds or walnuts into the blended batter before pouring into the pan, if desired.
Provided by VickyLondres
Categories World Cuisine Recipes Latin American South American Brazilian
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 340 degrees F (170 degrees C). Grease and flour a 10-inch round cake pan.
- Blend cornmeal, sugar, milk, coconut milk, flour, eggs, and vegetable oil in a blender until smooth; add baking powder and blend to integrate. Pour the cornmeal mixture into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Nutrition Facts : Calories 507.6 calories, Carbohydrate 79.2 g, Cholesterol 72.2 mg, Fat 18.3 g, Fiber 2.1 g, Protein 8.1 g, SaturatedFat 7.8 g, Sodium 106.1 mg, Sugar 39.7 g
SWEETBREADS
Sweetbread are a gland in cattle, and this is the way my husband and I prepare them. We like them in tiny pieces, but others make them in larger portions. This method of cooking and the taste remind me a little of chicken hearts, only better. One pound of sweetbreads makes plenty for 2 people using our method.
Provided by Norma
Categories 100+ Everyday Cooking Recipes
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Tear the sweetbread apart into 1 inch sections. Discard the stringy ligaments that hold it together. Rinse with water as you go. Dip the slightly wet sweetbreads into flour.
- Heat 1/2 inch of oil in a large heavy skillet. Fry the sweetbreads in the hot oil until golden brown, turning once. Remove from oil, and drain on paper towels. Season with salt and pepper to taste.
Nutrition Facts : Calories 373.4 calories, Carbohydrate 11.9 g, Cholesterol 253.1 mg, Fat 28.8 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 8.7 g, Sodium 109.3 mg
SWEET CORN CAKE
A Mexican sweet corn cake with a spoon bread consistency.
Provided by Lee Ann Clarke
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
- Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
- In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
- Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 27.9 g, Cholesterol 47.5 mg, Fat 18.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 11 g, Sodium 256.9 mg, Sugar 12.5 g
GRILLED SWEETBREADS
Steps:
- Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt. Bring to a boil over high heat, then reduce heat and simmer gently 10 minutes. Drain sweetbreads in a colander, then transfer to a bowl of ice and cold water to cool.
- While sweetbreads are cooling, prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas; see "Grilling Procedure").
- Drain sweetbreads, then pat dry gently and separate into roughly 1 1/2-inch pieces (about 20) using your fingers. Toss sweetbread pieces with oil in a bowl, then thread onto skewers (about 5 pieces on each). Season with salt and pepper.
- Grill sweetbreads on lightly oiled grill rack (covered only if using a gas grill), turning occasionally, until golden brown, 5 to 7 minutes total. Transfer to a platter and let stand, loosely covered with foil, 5 minutes.
BEST BASIC SWEET BREAD
This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.
Provided by IROCKET
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
- In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
- Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
- Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.
Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g
SWEET CORNBREAD CAKE
This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.
Provided by myfoursonsks
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
- Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
- Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.
Nutrition Facts : Calories 460.7 calories, Carbohydrate 61.1 g, Cholesterol 80.6 mg, Fat 21 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 6.7 g, Sodium 519.1 mg, Sugar 27.8 g
SWEET CORNBREAD SHRIMP CAKES WITH MANGO SALSA
This recipe just won top prize in the 2012 Martha White/Lodge Cast Iron National Cornbread Cook-Off. They sound amazing! Published in my local paper, The Virginian Pilot on 05/30/12. **NOTE: Fresh peaches OR pineapple may be substituted for mango in the salsa.**
Provided by alligirl
Categories Mango
Time 40m
Yield 12 shrimp cakes, 6 serving(s)
Number Of Ingredients 20
Steps:
- Bake cornbread mix according to package directions, using milk and 1 egg; cool and crumble.
- Stir together salsa ingredients; allow to sit for 30 minutes. Serve or refrigerate until serving time.
- Heat 2 tablespoons butter over medium heat in 12-inch cast iron skillet. Cook celery and 1/2 cup chopped red onion until tender, about 6 to 8 minutes, stirring occasionally.
- Transfer celery and onion to large bowl. Stir in shrimp, seafood seasoning, 2 eggs, mayonnaise, 1/3 cup cilantro, salt and pepper.
- Stir in crumbled cornbread until well blended. Using about 1/3 cup, form mixture into 12 shrimp cakes about 2 1/2-inches diameter. Place on a parchment or wax paper-lined baking sheet.
- Heat 1 to 2 tablespoons butter in skillet over medium heat. Cook shrimp cakes until lightly browned and shrimp turn pink, about 4 minutes on each side.
- Cook remaining shrimp cakes, adding additional butter as needed.
- Place cakes on a serving platter. Garnish with lemon wedges and parsley. Serve with mango salsa.
Nutrition Facts : Calories 337.1, Fat 14.8, SaturatedFat 5, Cholesterol 217.9, Sodium 859.6, Carbohydrate 34.6, Fiber 2, Sugar 13.4, Protein 17.5
SHRIMP CAKES
Make and share this Shrimp Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 38m
Yield 8 cakes
Number Of Ingredients 10
Steps:
- In a large skillet, heat 2 tablespoons oil over medium heat.
- Add the celery, and onion; cook and stir frequently for 2-3 minutes; transfer to a mixing bowl.
- Add the mayo, mustard, dill, Tabasco, and 1/4 cup of bread crumbs to the mixing bowl with the onion/celery mixture; stir to combine.
- Season with salt and pepper.
- Add the shrimp; stir to combine.
- Put the remaining bread crumbs on a plate or flat dish.
- Using 1/3 cup shrimp mixture, form a patty with your hands.
- Place the cake on the bread crumbs; press lightly, then turn and repeat with the other side.
- Roll the patty's sides in the crumbs also.
- The patty should be completely coated in bread crumbs.
- Repeat with remaining shrimp mixture.
- Add 2 tablespoons oil into a nonstick skillet, heat over medium heat.
- When the oil is hot, add 4 cakes or however many your skillet will hold.
- Fry cakes for about 2 minutes or until golden on the bottom; flip patties and cook for 2 more minutes or until golden.
- Repeat with remaining oil and shrimp cakes.
- Serve hot shrimp cakes with cocktail sauce, tartar sauce, or salsa.
Nutrition Facts : Calories 245.8, Fat 11.3, SaturatedFat 1.7, Cholesterol 57.1, Sodium 375.5, Carbohydrate 25.5, Fiber 1.8, Sugar 3.2, Protein 10.3
SHRIMP CAKES WITH ROASTED SHRIMP SAUCE
Courtesy - Emeril Lagasse, originally appearing in From Emeril's Kitchens, William Morrow Publishers, New York 2003. LiveEpisode: Ultimate Indulgence. Inactive Prep Time - 20 min. Emeril's Essence can be found on zaar. DiB's Recipe #11783, or Miss Annie's Recipe #22089 or Gabe6309's Recipe #286098 are just a few of the many! It is superb! :)
Provided by Manami
Categories Lemon
Time 1h49m
Yield 8 Cakes (4 Servings)
Number Of Ingredients 39
Steps:
- SHRIMP CAKES:.
- Toss the shrimp with 1 tablespoon of the Essence.
- Place half of the shrimp in the refrigerator until well chilled, about 20 minutes.
- Place the food processor bowl and blade in the refrigerator to chill.
- Heat the oil in a large skillet over medium-high heat.
- Add the onions, celery, bell peppers, garlic, cayenne pepper and 1 teaspoon Essence and cook, stirring, for 3 minutes.
- Add the remaining half of the shrimp and cook until pink, 3 to 3 1/2 minutes.
- Remove from the heat and spread on a plate to cool completely.
- Place the chilled shrimp in the bowl of the food processor and process for 10 seconds.
- Add the egg white and process for 5 seconds.
- With the machine running, add the heavy cream through the feed tube in a steady stream.
- Transfer to a large bowl.
- Add the cooked shrimp mixture, green onions, mustard, lemon juice, Worcestershire sauce, red pepper sauce, basil, and parsley, and mix well.
- Form into 8 cakes.
- In a shallow bowl combine the flour with 1 tablespoon of the Essence. In another bowl beat the eggs with 1 tablespoon of water.
- In a third bowl, combine the breadcrumbs with the remaining tablespoon of Essence.
- One at a time, dredge the shrimp cakes first in the seasoned flour, then egg and then bread crumbs, shaking to remove any excess breading.
- Heat 2 tablespoons of the oil in a large skillet over medium-high heat.
- Add the cakes in batches and cook until golden brown, about 2 1/2 minutes per side.
- Remove and drain on paper towels.
- ROASTED SHRIMP SAUCE:.
- Heat the oil in a large, heavy pot to smoking over high heat.
- Add shells and cook, stirring, until the shells are bright orange and fragrant, 3 minutes.
- Add the onions, carrots, and celery to the pot and cook, stirring, for 3 minutes.
- Add the garlic, paprika, cayenne, salt, and tomato paste and cook, stirring, until the tomato paste begins to brown slightly, 2 to 3 minutes.
- Add the brandy and cook for about 15 seconds.
- Add the water and cook until the pan is almost dry, 15 to 30 seconds.
- Add the cream and cook until reduced by half, about 7 minutes.
- Remove from the heat.
- With a hand-held immersion blender or in batches in a food processor, puree the sauce until smooth, about 1 minute.
- Strain into a clean pot through a fine mesh strainer, pressing hard with a spoon to extract as much liquid as possible.
- Place over medium heat and whisk in the cold butter 1 piece at a time.
- To serve, spoon the Roasted Shrimp Sauce on the bottom of 4 plates and top with 2 shrimp cakes each.
- Garnish with fresh parsley leaves and lemon juice if desired.
- Serve imediately and E N J O Y!
Nutrition Facts : Calories 695.1, Fat 55, SaturatedFat 28.1, Cholesterol 287, Sodium 454, Carbohydrate 29.3, Fiber 2.1, Sugar 2.8, Protein 19.7
EASY CORNBREAD RECIPE
Amazing honey cornbread made with buttermilk and cornmeal.
Provided by Katie Clark
Categories Bread
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees
- Spray or grease a baking dish (I used 8×11. Could use a pie pan or a cast-iron skillet)
- Mix wet ingredients in a large bowl.
- Mix dry ingredients in another bowl.
- Mix wet into dry
- Pour into a pan
- Bake for 20-25 minutes
SHRIMP CAKES WITH A BLACK BEAN AND CORN SALSA
Ready, Set, Cook! Special Edition Contest Entry: Cajun Shrimp Cakes with a Black Bean and Corn Salsa
Provided by barby64
Categories Potato
Time 1h30m
Yield 10 shrimp cakes, 4-6 serving(s)
Number Of Ingredients 21
Steps:
- In a food processer, chop the cooked shrimp and add to a large bowl. In food processer, chop up the onion. Add to the shrimp. Add the following: 1 package of Simply Potatoes Mashed Potatoes, Mayonaise, 1 1/2 tbsp Cajun Seasoning, 1/2 tsp salt, 1/2 tsp pepper, 1 egg, 1 cup of Panko Bread Crumbs. Mix well. Take approximately a softball size amount and form into patties.
- Put Flour, remaining eggs, whisked and breadcrumbs in 3 separate plates. Take each shrimp cake, coat first in flour, then dip into eggs, and then into bread crumbs. Chill for at least ½ hour. Heat oil in large pan and fry each cake until golden brown.
- To make the salsa, combine corn, black beans, red pepper, cilantro, garlic, green onions, juice from 2 limes, 3 tablespoons of olive oil, 1/2 can of diced tomatoes, 1/2 tbsp cajun seasoning, 1/2 tsp salt, and 1/2 tsp pepper. Chill for at least 1 hour.
- When Shrimp cakes are done, garnish plate with Baby spinach and remaining lime, spoon approximately 1 tablespoon of salsa over the cakes and serve.
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