Feijoada (Black bean stew)

Ingredients:

1kg of black beans1kg of pork meat (spare ribs, belly, pig's trotters and head)500 g of "calabresa" sausage

400 g of "paio" sausage

1kg of jerk beef6 tablespoons of oil

2 chopped onions

2-3 cloves of crushed garlic

bay leaves, parsley and spring onion

salt and black pepper to taste

Preparation:1. Soak the beans overnight.

2. Cook the beans in a pressure cooker in plenty of water for 30-45 minutes or until soft.

3. Save the cooked beans for later.

4. Soak the jerk beef overnight.

5. Cut the jerk beef into small pieces and cook it in water for 30 minutes or until soft. Drain the water and save it for later.

6. Clean (if necessary), rinse the pork meat, pat it dry and cut it into small pieces.

7. Cook the pork meat in water until soft. Drain the water and save it for later.

8. Cut the Brazilian sausages into slices.

9. Cook the Brazilian sausages in boiling water for 5 minutes.  Drain the water and save them for later.

10. Sauté the onion and the garlic in hot oil.

11. Add the beans, the jerk beef, the pork meat, the sausages and stir well.

12. Add all the seasonings, water (if necessary) and stir well.

13. Bring it to a boil under low heat until the liquid is thicker. Stir it once in a while and add water, if necessary.

14. Put the "feijoada" in a bowl and serve it with rice, steamed kale, farofa and vinaigrette sauce. 

Macarronada (Pasta Bolognese)

Ingredients:

1 tablespoon of oil1 small chopped onion

1 clove of crushed garlic
250 g of minced beef
parsley, salt and pepper to taste
2-3 chopped tomatoes (peeled and seeded)
1 small package of tomato puree (250 g)1 bay leaf250 g of pasta
grated parmesan cheese

Preparation:
1. Sauté the minced beef, the onion and the garlic in hot oil.
2. Add the parsley, the salt and the pepper.
3 Add the tomato and sauté it for a while.
4. Add the tomato puree, the bay leaf and mix well.
5. If necessary, add some water to the sauce.
6. Cook the sauce under low heat for 10-15 minutes.
7. In the meantime, cook the pasta with water and salt according to directions on the package.
8. Drain the pasta and mix it with the sauce.
9. Put the pasta in a bowl and serve it.
10. Add grated parmesan cheese to taste when serving.

Chicken drumstick/ Coxinha de galinha

Ingredients:A. Filling:
1 table spoon of oil
1 small chopped onion1 chicken breast, cooked and chopped (recipe)
1 chopped tomato
salt and pepper to taste

B. Dough:
2 cups of home-made chicken broth
2 tablespoons of oil
1 teaspoon of salt
1 dash of black pepper
2 cups of all purpose flour

C. For coating and deep-frying:
1 egg
1 tablespoon of mik
1 dash of salt and pepper
breadcrumbs
oil

Preparation:A. Filling:
1. Remove the skin and the bones from the cooked chicken and cut it into small pieces.
2. Heat a tablespoon of oil in a pan
3. Add the onion and stir-fry until golden brown.
4. Add the tomato, the chicken, salt and pepper to taste and let it cook for about 5-10 minutes or until the liquid has evaporated.
5. Put the filling on a plate and let it cool down.

B. Dough:
1. Put two cups of chicken broth in a pan.
2. Add two tablespoons of oil, a teaspoon of salt, pepper to taste and bring it to boil.
3. Add two cups of flour and mix well with a wooden spoon until the dough is smooth and loosens from the bottom of the pan.
4. Put the dough on a plate and let it cool down for 5-10 minutes.
5. Take a tablespoon of dough and flatten it in your palm.
6. Put a teaspoon of filling in the middle of the dough and roll it into a chicken drumstick shape.

C. For coating and deep-frying:
1. Beat an egg in a bowl and add a tablespoon of milk, a dash of salt and pepper.
2. Put the breadcrumbs in another bowl.
3. Dip the drumsticks in the egg and then coat them in the  breadcrumbs.
4. Deep-fry the drumsticks in hot oil until golden brown all over.
5. Put the drumsticks on a paper towel.
6. Serve the drumsticks immediately.

Doce de Leite

Ingredients :
1 can sweetened condensed milk

Directions :

Place the can in a pressure pan, submerge in water to 1" from the top.

Boil over med-low heat for 1:30 hour.

 DO NOT OPEN IT WHILE STILL HOT

Open lid of can and place contents in a bowl.

EXCELLENT for dipping apples, pears, crackers and for spreading of bread and great on ice cream or cakes!

Pao de Queijo (Cheese Puffs-Brazilian)

Ingredients:

2 cups sweet manioc starch or 2 cups sour manioc starch

1 cup milk

1/2 cup margarine (I prefer butter)

1 teaspoon salt

1 1/2 cups grated parmesan cheese

2 eggs

Directions:

1. 1-Preheat oven to 400 degrees F.
2. 2-Bring the milk, salt, and margarine to a boil.
3. 3-Remove from heat.
4. 4-Slowly add manioc starch, stirring constantly until thoroughly mixed.
5. 5-Add the cheese and eggs.
6. 6-Knead until smooth.
7. 7-Form into balls approximately 2-inches in diameter and place on a greased baking sheet.
8. 8-Sprinkle with Parmesan cheese.
9. 9-Bake until golden brown.
10. 10-Eat while hot.
11. 11-Makes 20 cheese puffs.

Brazilian Fruit Salad

We're gonna need:

Pineapple
watermelon
mangoes
apples
bananas

 (if you want to add more fruits you can)

There is no exact measurements for this salad. the trick is to try and get an equal amount of each fruit, so that one fruit isn't overpowering all the others. For a family of 4 I would try and have approximately two cups of each of these fruits chopped into cubes.

strawberry juice or lemon juice
Sweetened condensed milk

After mixing all the fruits together add some strawberry juice and sweetened condensed milk in the top. and that's it !
Your Brazilian fruit salad is ready !