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• Chicken with
  Safron rice
  
  

  Prep: 25 min.
  Bake: 30 min.
  
  Ingredients :

• 

• 6 small chicken breast halves or 6 medium thighs (about 2 pounds total)
• 2 tablespoons cooking oil
• 1 medium onion, chopped (1/2 cup)
• 2 cloves garlic, minced
• 1 cup long grain rice
• 1 6-1/2-ounce can minced calms
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground saffron or 1/4 teaspoon thread saffron
• 1 14-1/2-ounce can stewed tomatoes
• 1 14-ounce can chicken broth
• 1/4 cup water
• 1 10-ounce package frozen peas
• 8 ounce medium raw shrimp, shelled and divined
• 1/2 cup sliced pitted ripe olives Parsley sprigs (optional)

1. In a 12-inch ovenproof skillet, cook chicken in hot oil over medium heat about 10 minutes or until chicken is lightly   browned, turning to brown evenly. REmove chicken.
2. Add onion and garlic to skillet. Cook about 5 minutes or until onion is tender. Stir in rice. Cook and stir until rice is light brown.
3. Drain clams, reserving liquid; set aside. Stir cumin, salt, pepper, and saffron into skillet; add un-drained stewed tomatoes, chicken broth water, and reserved clam liquid. Bring to boiling. Top with chicken pieces. Cover tightly and bake in a 400 degree F.oven for 15 minutes.
4. Stir in reserved clams, peas, shrimp, and olives. Cover and bake about 15 minutes more or until chicken is tender and no longer pink and shrimp turn opaque. Let stand 5 minutes before serving. Garnish with parsely, if desired. Makes 6 servings.

• Feijoada (fay-ZHWAH-duh)
  Baskets
  
  Ingredients :
• 

• 1-1/2 pounds sweet potatoes, coarsely shredded (6 cups)
• 2 eggs slightly beaten
• 1/3 cup all-purpose flour
• 6 ounces ham, finely chopped
• 6 ounces chorizo, linguica, or Italian sausage, crumbled
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 15-ounce cans black beans, rinsed and drained
• 1-1/2 teaspoons finely shredded lime or orange peel
• 2 tablespoons lime juice or orange juice
• 1/8 teaspoon ground red pepper Cilantro sprigs, shredded lime peel, or 8 quartered orange slices

1. Lightly apply twelve 2-1/2- inch nonstick muffin cups with oil or nonstick spray. Stir the sweet potato, eggs, flour, and 1/2 teaspoon salt together in a large bowl. Divide sweet potato mixture among muffin cups, spreading mixture over buttons and up sides to form basket shapes. Slightly mix sweet potato mixture with oil or spray.
2. Bake in a 400 degree F oven about 20 minutes until sweet potato baskets are golden brown and set, covering with foil, if necessary, after 10 to 15 minutes to prevent over browning. Remove from oven; let stand about 5 minutes. Carefully loosen and lift baskets out of pans. Set aside on wire racks.
3. Meanwhile, cook ham, sausage, onion, and garlic in a large saucepan for 4 to 5 minutes or until sausage is no longer pink and onion is tender; drain. Add beans, lime or orange peel, lime or orange juice, and ground red pepper; heat through.
4. Spoon about 1/4 cup of the filling into each sweet potato basket. Garnish with cilantro, lime peel, or orange slices, as desired. Serve warm. Make 12.

• Grilled Banana
  Sundaes
  
  

  4 servings
  Prep: 20 min.
  Grill: 4 min.
  
  Ingredients :

• 

• 3 large firm bananas
• 1 tablespoon margarine or butter
• 2 tablespoons lime juice or orange juice
• 1/2 cup caramel ice-cream topping
• 1/4 teaspoon ground cinnamon
• 1 pint vanilla ice cream
• Toasted coconut (optional)
• Sliced almonds, toasted (optional)

1. Cutting bananas in 1/2 lenghtwise, and cut each piece into 1/2 crosswise. (You should have 12 piececs.) Stir ether margarine or butter and 1 teaspoon of the lime or orange juice. Brush mixture on all sides of banana pieces.
2. Place bananas directly on the grill rack over medium-hot coals. Grilled, uncovered for 2 minutes; turn over and grill for 2 minutes more or until heated through.
3. Meanwhile, in a heavy, medium skillet or saucepan combine the caramel topping and the remaining 1 teaspoon lime or orange juice. Heat on the grill rack alongside bananas directly over the coals, or on a stovetop, until bubbly, stirring frequently. Stir in cinnamon. Add bananas and stir gently to coat.
4. To serve, scoop ice cream into 4 dessert dishes. Spoon sauce and bananas atop ice cream. Springle with the coconut and/or almonds, if desired. Make 4 servings.

Reference: Margarine Food made from one or more vegetable or animal fats or oil mixed with milk and other ingredients. It is used in cooking and as a spread as a substitute for butter.