ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe(tried): Fogo de Chao Cheese Bread - question

Misc.
I found tapoica flour at whole foods. Due to time crunch I could not order online. This is just plain tapioca flour not sweet or sour. I just added the two amounts together. IT worked fine except for being really oily. Some of the cups literally had oil in the bottom. Has anyone else had this problem? What would happen if you cut the oil back? Also I had some difficulty keeping the cheese mixed in the batter. I think next time I am going to leave it out and maybe sprinkle it on the top of the batter in the cups.
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Greens New South Style
  • GREENS NEW SOUTH STYLE "Though I often simply stir-fry my greens quickly with garlic and oil, here's what I do when I want them cooked slowly, soulfully, and semi-Southernly. The improbable-sounding Asian and Southwes...
  • Centennial Chocolate Baked Alaska
  • CENTENNIAL CHOCOLATE BAKED ALASKA 1 package (about 8 oz.) yellow cake mix (1-layer size) 3/4 cup sugar, divided use 1/3 cup plus 1/4 cup water, divided use 1 bar (1 oz.) HERSHEY'S Unsweetened Baking Chocolate, melte...
  • Tender Chocolate Cupcakes
  • TENDER CHOCOLATE CUPCAKES 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 6 tablespoons (3/4 stick) unsalted butter, softened 1 cup sugar 2 eggs 2 squares (1 ounce each) u...
  • Milky Way Brownies
  • MILKY WAY BROWNIES 1/2 cup butter 4 Milky Way candy bars (2.23 oz. each) 1/4 cup sugar 1 teaspoon vanilla 2 eggs 3/4 cup flour 1/4 teaspoon baking powder 1/4 teaspoon salt powdered sugar (garnish) Preheat oven to 350...
  • Hot Pack or Cold Pack Green Beans (canning recipe)
  • If you mean to process in a boiling water bath, that is not safe. It will not kill the botulism spores. If you mean a raw pack and pressure canning, here is how to safely can green beans: BEANS, SNAP AND ITALIAN -- PIE...
ADVERTISEMENT
  • USDA School Cafeteria Pourable Pizza Crust (1980's)
  • USDA SCHOOL CAFETERIA POURABLE PIZZA CRUST Makes 1 half-sheet pan (13x18x1-inches) Makes 10 servings For best results, have all ingredients and utensils at room temperature. 1 3/4 teaspoons active dry yeast* 2 2/3 cu...
  • Bacon Wrapped Meatballs with Sour Cream from 1960
  • BACON WRAPPED MEATBALLS WITH SOUR CREAM FROM 1960 1 pound ground beef 1 egg 1/4 cup fine bread crumbs 1/2 teaspoon salt bacon strips, cut in half sliced onions 1/2 cup sour cream Mix together ground beef, egg, bread ...
  • Park Avenue Cake with Variations (using cake mix)
  • PARK AVENUE CAKE 1 box butter cake mix 3 sticks (1 cup) butter, softened, divided use 3 eggs, divided use 1 cup chopped pecans 1 (8 ounce) pkg cream cheese, softened 1 (1 lb) box powdered sugar 1 stick butter Preheat...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe(tried): Fogo de Chao Cheese Bread - question
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!