Time 10m Yield 8 to 10 servings Number Of Ingredients 6 Steps:
Mash the garlic and a few pinches of salt with the side of your knife until pasty. Place bacon in large skillet over medium heat, and let it cook, stirring, for 5 minutes, or until fully rendered and lightly browned. Add a splash of vegetable oil if there isn’t enough fat to generously coat the pan. Turn heat down to medium-low, and cook garlic until very aromatic. Add manioc flour, and cook, stirring and shaking the pan continuously, until it’s a shade toastier and a little crunchy, 6 to 8 minutes. Turn off heat, and stir in butter. Add salt to taste. Let guests sprinkle or pile it onto their plates, to their taste.
Yield Makes 4 servings Number Of Ingredients 6 Steps:
Melt the butter in a medium saucepan over low heat. Add the manioc flour and toast it to a light golden color, stirring often, 8 to 10 minutes. Make sure to stir constantly, otherwise the flour will burn. Set aside. In a nonstick skillet, warm the olive oil over medium heat, and cook the scallions until they just start to soften. Save a few slices of scallion for garnish. Whisk the eggs in a small bowl and season with salt and pepper. Pour the eggs into the scallions and scramble them lightly, being careful not to overcook them. Add the toasted manioc flour and stir everything together. Season with salt and pepper. Pour into a serving dish and garnish with the reserved scallions.
Number Of Ingredients 4 Steps:
Cook bacon in a large skillet over medium-high heat until golden brown, about 6 minutes. Meanwhile, sprinkle salt on garlic and smash it into a paste with the side of a knife blade. Stir garlic into bacon and cook until garlic is golden brown, about 2 minutes. Lower heat and add manioc flour, stirring constantly with a flat spatula until flour is toasted to a golden color, about 4 minutes (be sure to constantly fold in flour on the bottom of pan; it toasts quickly). Immediately transfer to a bowl. Serve hot or at room temperature.
Yield 1 serving Number Of Ingredients 11 Steps:
Preheat oven to 425°F (220°C). Cut carrots into fries and combine in a large bowl with olive oil, parsley, paprika, salt, and pepper. Place on baking sheet lined with parchment paper in a single layer. Bake for 20-25 minutes, flipping halfway. Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use. Enjoy!
Time 30m Yield 24 to 32 servings Number Of Ingredients 5 Steps:
Heat six tablespoons of the butter in a large skillet and add the onions. Cook, stirring, until wilted. Continue cooking, stirring often, until they start to turn golden. Peel the bananas and cut them on the bias into one-half-inch slices. Heat 10 tablespoons of butter in a saucepan and add the bananas. Cook, stirring gently on occasion, until they start to turn golden. Add the manioc flour and stir gently to blend the bananas and flour. Add the onions and stir gently to blend. Cook, stirring occasionally, about 10 minutes or until manioc flour loses its raw taste. Add the remaining 12 tablespoons of butter and salt, and stir gently until butter is blended.
Time 15m Yield 7 serving(s) Number Of Ingredients 3 Steps:
Melt the butter in a heavy skillet. Add manioc meal and cook over low heat stirring constantly until golden. Sprinkle with salt, to taste. Serve in a small ceramic bowl.
