Coxinha literally means "little thigh", and it

is how deep fried chicken legs are

informally named in Brazil. It is popular
food in Brazil consist of dough shaped into a
form of a chicken leg and usually filled with
shredded chicken and fried.

NUTRITION INFORMATION:
Serving size: 6 pieces
Kcal: 312.12
Sodium: 190.10 mg
Potassium:121.32 mg
Fats: 119.289
Carbohydrates: 120.78g
Cholesterol: 73.32 mg
Sugar: 5.4 g
Protein: 71.82g
Fiber: 1.02 g
Vitamin A: 8.22%
Ingredients:
(Makes enough 44 pieces)
Croquette:
 2 cups of cooked shredded chicken
 2 cups chicken broth
 1 tbsp. olive oil
 1 large onion, finely dice
 4 garlic cloves, minced
 ¼ tsp. salt
 ½ tsp. paprika
 2 ounces cream cheese
 3 tbsp. fresh parsley

Dough
 2 cups all-purpose flour
 1 tablespoon of unsalted butter
 2 eggs lightly beaten with ½ cup of water
 2 cups of unseasoned bread crumbs

PROCEDURE:
1. In a medium pot, heat olive oil, the sauté garlic and onions until soft and brown. Add
shredded chicken, salt, and paprika (or cayenne pepper). Stir to incorporate.
2. Transfer mixture into a bowl, add cream cheese and parsley. Mix well.
3. In the same pot, add butter, chicken broth and milk. Bring to a boil. Stir in flour until
dough is formed.
4. Transfer dough to a flat surface. Knead the dough while it is warm, but not hot.
5. Pinch a piece of dough, about the size of large egg and roll into a ball. Using your
hands, flatten the dough and spoon filling into the venter. Wrap the dough into a
pear shape and make sure there aren’t any holes.
6. While heating a pot of oil to 350 degree Fahrenheit/ 180 degree Celsius, dredge the
dough in and panko, then deep-fry till golden brown and cooked through.
7. Drain on a towel, or wire rack and serve immediately.
8. Enjoy!
 Torta de
frango (Chicken Pie)
Torta de frango"
or "empadão" (big "empadinha") is a very
popular dish in Brazil. It is consist of a crust of
dough stuffed with a rich and flavorful creamy
filling.

NUTRITION INFORMATION:
Serving size:

Kcal: 376.05
Sodium: 56.35 g
Potassium: 124.5 g
Fats: 342.33 g
Carbohydrates: 25.67 g
Cholesterol: 8.17 g
Sugar: 1.71 g
Protein: 14.91 g
Fiber: 0.60 g
Ingredients: Procedure:
(Makes 4 serving)
 Take a chicken breast or
Broth: two and shred it while it
 2 cups Chicken Broth cooks.
 4 cloves of Garlic  Still cooking add tomato
 1 large Onion sauce, onion, garlic, salt,
 2 g Black Pepper oregano, pepper, canned
 75 mg Paprika corn, and of coarse chopped
 3g Salt
cilantro.
 10 mg Parsley
 Cook until sauce thickened a
 2 tbsp. of unsalted
bit, and all of the chicken is
butter
shredded. Adjust to taste.
Chicken Cream:  Preheat oven to 350º F.
 250g Chicken breast  Put all dough ingredients
 ½ cup olive oil for the dough into a blender
 ¼ kg. Onion leaves and beat until smooth.
 4 cloves of Garlic Adjust salt and pepper to
 400g Corn taste.
 325 g Peas  Grease and flour a 9 x 13
 1 large Onion inch baking pan.
 20 mg Parsley  Put the pie together for
baking: pour half of dough
Bechamel: mixture into pan. Add
 2 tbsp. of unsalted butter
filling. Pour rest of the
 2tbsp. flour
dough on top.
 200ml nonfat milk
 Bake until a toothpick
 60ml chicken broth
comes out clean (about 45
minutes).
 Let it cool, slice and serve
 Coconut
Smoothie
This smoothie is loaded with coconut
flavor! Made with coconut milk and
other natural ingredients

NUTRITION INFORMATION:
Serving size:

Kcal: 3.42
Sodium: 152.5 g
Potassium:12.15 g
Fats: 0.68 g
Carbohydrates: 1.5 g
Cholesterol: 0.375 g
Sugar: 0.4 g
Protein: 1.25 g
Fiber: 0 g
Vitamin A: 44.75%
Ingredients:
 13.5 oz. low fat milk
 600 ml Coconut water
 0. 31 mg Salt
 100ml Water
 500 g Ice cubes

Procedure:

1. Blend all the

ingredients until smooth.
 Bolo de Rolo
Bolo de Rolo (pronounced ‘Bollo de Hollo’) is a
much-loved specialty of the northeastern state of
Pernambuco. The cake comprises rolled layers of
fine, sweet pastry and goiabada (guava
paste/jam).

NUTRITION INFORMATION:
Serving size:
Kcal: 4235.45
Sodium: 263.2mg
Potassium:73.75mg
Fats:469.84g
Carbohydrates: 144.4g
Cholesterol:140.23mg
Sugar: 34.33g
Protein: 24.74g
Fiber: 3.23g
Ingredients :
(makes enough for 10 slices)
 250g caster sugar
 250g butter
 250g plain flour
 5 medium eggs, yolks and whites separated
 250g coco paste

Procedure:
 Preheat oven to 180°C (350°F).
 Put the guava paste into a small bowl, add a little water and mash it up with
a fork. The idea is to loosen it up so you have a smooth, jam-like consistency
– you may find gently heating it in a microwave, on the stove, or simply
adding hot water will help you achieve this. Once it is smooth and jammy, set
aside – you’ll need it later on.
 Put the sugar and butter in a mixing bowl and stir with a sturdy wooden
spoon until well combined.
 Stir in the egg yolks one at a time, mixing each one in well before adding the
next.
 Add in the flour and stir well until everything is smooth.
 Beat the eggs whites until you have firm peaks, then fold into the cake
mixture.
 Lay baking parchment onto a baking tray, grease with butter and sprinkle with
a little flour. Now spread a very thin layer of the batter onto the parchment using
a spatula. Make the thickness of the layer is as even as possible – aim for 2mm
thick.
 Put the tray on the top shelf of the oven and bake for 4 minutes. After 4
minutes, take a look at the cake layer – it should be just set. If any part is still
bubbling or still looks liquidy then give it another 30 seconds or so. Watch it
carefully because cake this thin will dry out very quickly.
 Lay a damp cloth (a tea towel is perfect) on a flat surface. Turn out your thin
sheet of cake onto the cloth and spread a layer of the guava jam over the entire
surface. Now the fun part! Start to roll the cake up like a piece of paper. The first
part is tricky as you don’t want to leave a hole/gap – but don’t worry if it cracks
a bit. Once you’ve got the roll going you can either simply roll it up using your
hands or lift the damp cloth up and over to roll the sheet up. Put the mini roll to
one side.
 Now you simply repeat the process. Spread a thin layer of batter onto the
parchment (I found I was able to re-use the same parchment again and again –
just make sure it’s well greased to prevent sticking). Bake for 4 minutes, spread
with guava jam and roll it up. Of course, for the second layer (and all
subsequent) you will be rolling the main roll into the newly baked sheet – line up
the seam on the main roll with the starting edge of the new sheet.

 Using these quantities, I was able to make 7 sheets, each one around 35cm x
25cm. Once you’ve used up all the batter you can dust the outer surface of the
cake in a little more caster sugar (because it isn’t quite sweet enough yet, right?).

 Finally, trim the edges with a sharp knife to tidy it up.

 University of Pangasinan
PHINMA Education Network
College of Health Science
1st semester
S.Y. 2019-2020

Nutrition
and
Diet Therapy
Submitted by:

Dagarag, Bianca Roselle

Damalen, Joshy Mae
Dangat, Kathleen Joy
De Guzman, Angelo
De Guzman, Brythym
De Guzman, Joash Karlo
De Guzman, Kathleen Joy