Torta de Maní

Helado de Paçoquinha (Dulce de maní)

Mousse Caipira

Pavê Crocante

Arroz Dulce a la Moda Dori

Torta Mousse de Maní

Brigadeiro de Microondas

Pavé de Brigadeiro

Torta de Chocolate Relleno con Cocoo

Chop Suey con Maní

Pé de Moleque (Dulce de Maní quebradizo)

Bollito de maní

Peanut Cake

Ingredients:

• 500 grams – ground DORI Natural Peanuts
• 01 teacupful - Milk
• 02 soup spoonfuls - Margarine
• 04 units - Eggs

• 1 1/2 teacupful - Sugar
• 05 soup spoonfuls – Bread Crumbs
• 01 soup spoonful – Powder ferment

Covering:

• 01 teacupful – Sugar
• 1/2 teacupful – Water
• 01 soup spoonful – Margarine
• 150 grams – DORI Granulate Peanuts

How to prepare:

Mix the milk, margarine, the yolks, and the sugar; set them aside. Snow-mix the egg whites; set them aside. In a bowl, put together the ground DORI Natural Peanuts with the ferment and bread crumbs and the mix from the blender, and, last but not least, add the snow-mixed egg whites. Bake it in an oiled cake pan. After baking, caramelize the sugar; add the water and margarine for the syrup. Baste the cake and decorate with the DORI Granulate Peanuts.

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• 03 teacupfuls – Cooked, smashed manioc
• 01 teacupful – Water
• 01 teacupful – Milk
• 1/2 teacupful – Sugar
• 01 can – Condensed Milk
• 01 can – Milk Cream
• 03 units – Cork mishmash
• 100 grams – DORI Granulate Peanuts

Heat the water, milk, sugar, and manioc in the stove; let them boil for about 5 minutes. Blend up the condensed milk, milk cream, mishmash, and the manioc with the syrup. Wait until it all cools. Mix in the DORI Granulate Peanuts and take it all to the freezer.

• 01 teacupful – Sugar
• 04 teacupfuls – Milk
• 01 packet – Colorless Jelly
• 01 can – Condensed Milk
• 01 teacupful – roasted DORI Natural Peanuts
• 01 coffee-spoonful - Vanilla
• 50 grams – DORI Granulate Peanuts

Stove-heat up the sugar to caramelize it, and add the milk, let it all boil and set it aside. Dissolve the colorless jelly as told in its package, and set it aside. Blend-mix the condensed milk, the roasted DORI Natural Peanuts, and the vanilla; mix in the jelly, and the milk with sugar and blend for 3 more minutes. Next, pour it into a cake pan for freezing. Ornament it with the DORI Granulate Peanuts, and it is ready to be served.

Crunching Pavé

Ingredients:

• 02 cans – Condensed milk
• 02 soup-spoonfuls – Powdered chocolate
• 02 glasses – Milk
• 01 soup-spoonful – Margarine
• 04 units – Eggs
• 01 teacupful – Sugar
• 1/2 cup - Water
• 04 spoonfuls – Sugar
• 01 can – Milk Cream
• 01 200-gram package – Cornstarch Cookies
• 200 grams - DORI Granulate Peanuts

How to prepare:

Stove-heat up the condensed milk, powdered chocolate, milk, margarine, and 4 yolks, and make a soft brigadier sweet; set it aside. In another pan, caramelize the sugar, add water, and make a thread-point syrup. Snow-mix the egg-whites with 4 spoonfuls of sugar and add the syrup little by little; turn the cake mix off and add the milk cream. In a refractory container, make the Pavé: soft brigadier sweet, cornstarch biscuits, White cream, DORI Granulate Peanuts, cornstarch cookies, and repeat this sequence ending with the DORI Granulate Peanuts. It may be served cold or frozen.

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Rice a la Dori

Ingredients:

• 02 teacupfuls – Arboreal rice
• 07 teacupfuls – Water
• 02 teacupfuls – Sugar
• 04 teacupfuls – Milk
• 01 pot – Coconut milk
• 01 can – Milk cream
• 150 grams – DORI Granulate Peanuts

Cook the rice in water; when it is cooked, add the sugar, milk, coconut milk, and let it boil. Turn the stove off; add the milk cream and the DORI Granulate Peanuts.

REM: granulate gets partly dissolved in the heat; if you wish to keep it entire, wait for the Rice to cool and add the DORI Granulate Peanuts.

Peanut Mousse Pie

• 300g – Triturated cornstarch cookies
• 03 soup-spoonfuls – Margarine

How to prepare:

Put together the triturated cookies and margarine so as to make a golden flourish meal. Put it in the bottom and on the sides of a bottom-removable cake pan and oven-bake it for 12 minutes.

• 200g – DORI Special Honey-Covered Peanuts
• 1/2 teacupfuls – Water
• 200g - Chantilly
• 01 can – Milk cream
• 01 can – Condensed Milk
• 01 package – Tasteless jelly
• 150g – DORI Granulate Peanuts

How to prepare:

Dissolve the jelly and cook it in a double boiler. Mix all ingredients in the blender, except the Chantilly. Gently mix in the Chantilly and place it on the pasta. Ornament it with DORI Granulate Peanuts.

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Microwave-oven Brigadier Candy

Put all the ingredients – except the granulate chocolate – into a deep refractory container and stir it well. Take it into the microwave oven for three minutes at the high power. Take it out, stir it well, and then put it into the microwave oven for 4 more minutes at high power. Take it out, stir it again until it becomes homogeneous, and transfer the pasta obtained into a shallow dish. Wait until it cools out, and roll up the candies.

Chic Brigadier Pavé

Ingredients

• 1 can – Condensed Milk
• 2 soup-spoonfuls – Powdered chocolate
• 1 can – Milk Cream
• 1 dessert-spoonful – Margarine
• 1 1/2 package – champagne-cookie
• 1 package – Dori granulate chocolate
• 1 teacupful – Milk

In a pan, put together the condensed Milk with the chocolate and the margarine. Stove-heat it until it comes to soft-brigadier-candy point and set it aside. Moisten on the cookies into the milk and distribute them into a tray until it is fully covered.
Pour in the brigadier-candy pasta.
Make one more moistened-cookie layer, and one more of brigadier candy. Repeat the operation once more. Onto the last layer, after that of brigadier, distribute the milk cream without serum and the Dori granulate chocolate.
Take it into the fridge until it gets real cold.

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Coconut-stuffed Chocolate Cake

Yield: 25 portions

INGREDIENTS

Pasta
• 3 teacupfuls – Wheat flour
• 2 teacupfuls – Sugar
• 1 teacupful – Powdered chocolate
• 1 teacupful – Soybean oil
• 2 units – Eggs
• 1 soup-spoonful – Powdered chemical ferment
• 1 coffee-spoonful – Salt
• 2 teaspoonfuls – Boiling water

Stuffing
• 2 cans – Condensed Milk
• 1 can – Milk
• 2 soup-spoonfuls - Butter
• 200 grams – Grated coconuts

Covering
• 1 can – Condensed Milk
• 5 soup-spoonfuls - Powdered chocolate
• 1 soup-spoonful – Butter
• 1 dose – Cocoa liqueur

Fitting
Dori granulate chocolate to taste

HOW TO PREPARE:

Pasta
Cake-mix all ingredients but he ferment.
When the pasta gets homogeneous, add the ferment and gently mix with a spoon. Put the pasta into an oiled, powdered cake pan with Leve [Lightweight] flour for baking in a pre-heated oven.
Let the cake pasta cool out; divide the cake into three layers.

Stuffing
Mix all ingredients and stove-heat them until they start to get unstuck from the pan. Let it all cool out and set it aside.

Covering
Heat all ingredients in the stove, but the liqueur.
Stir it until it gets to the Brigadier point. When ready, add the liqueur.

Fitting
In the first part, add half the stuffing, and then place the second part of the cake.
Next, add the rest of the stuffing and the last layer of the cake. To finalize it, pass the covering on it and ornament it with Dori granulate chocolate.

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Checked chicken with Peanuts

Ingredients:

• 2 pimentos, a Green one, and a red one; CUT them up in thick strips
• 6 or more chicken steaks
• 3 soup-spoonfuls - Oil
• Salt to taste
• Black pepper to taste
• 1 onion
• 1/2 cupful of Dori roasted and salty, skinless Special peanuts
• 1 soup-spoonful of soybean sauce
• 1/2 cupful of ketchup
• 1 teaspoonful of cornstarch

How to prepare:

Cut up the stakes into average-sized cubes and spice them up with salt and black pepper. Heat up the oil in a pan and fry the chicken-steak cubes until they brown up. Mix in the pimentos and the onion – the latter cut up into pieces – and let it all fry. Add the roasted peanuts. Finally, dissolve the cornstarch into the soybean sauce with the ketchup and mix it with the chicken until it gets very hot.

Tips:
Use little salt, for the peanuts are already salty.
Arrange it in a tray and serve it hot, with white rice.

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Peanut Brittle

Ingredients:

• 3 teacupfuls of sugar
• 500 grams of raw peanuts
• 1 teacupful of honey
• 3 soup-spoonfuls of butter or margarine
• 1 teaspoonful of bicarbonate dissolved into a soup-spoonful of water
• 1 ½ teaspoonful of vanilla

How to prepare:

In a 20-cm Panex Easy Grip pan, mix all ingredients, but the bicarbonate and vanilla. Stove-heat it up until it starts boiling. After it starts boiling, let it boil without stirring until it gets brown. Take the pan out of the stove and mix in the bicarbonate and vanilla; mix it well. When there are no more bubbles in the mixture, pour the recipe into a rectangular Panex New Resist cake pan. Let it cool out a little and cut it up into small squares.

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Ingredients:
• 1/2 kg sour powder
• 6 soup-spoonfuls of roasted, skinless, triturated peanuts
• 250 ml of cold milk
• 250 ml of boiled milk with 250 ml of oil
• 1 soup-spoonful of salt
• 1 egg

In a bowl, mix the sour powder with 250 ml cold milk.
Mix it well; add the boiled milk with the oil and mix it again.
Next, put the other ingredients together and mix until you obtain a quite steady consistence.
With the help of a spoon, take small portions and put them into an anti-sticking roasting pan.
Take it into a 180ºC-pre-heated oven for 30 minutes.