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The fifth largest country in the world, Brazil borders every nation in South America except Chile and Ecuador. Under Portuguese control for three centuries until the 1800s, Brazil’s people today are a unique blend of their Indian, African, Asian, and European ancestors. The food of Brazil is as eclectic as its people, with each region displaying its own distinctive cooking style. Cuisine in the north is heavily influenced by its native Indian population, and similarly to their ancestors, the average person’s diet consists largely of freshwater fish and root vegetables like manioc. In the south, Brazilian cowboys, or gauchos, inspired regional mainstay churrasco, Brazil’s take on grilled meats. And in the country’s urban heart, Rio de Janeiro, the national dish feijoada completa, a bean and meat stew, is especially popular. Staples throughout the entire country include rice and beans and a dizzying array of exotic fruits, which are often squeezed and served up fresh at one of Brazil’s countless juice bars.
 

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Cooking Level: Intermediate

Living In: São Paulo, São Paulo, Brazil
About me:
I love cooking and I remember that since I was a little girl I used to stay in the kitchen observing my mom and grandma cooking delicious meals...

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bittersweetbaker

Cooking Level: Intermediate
Living In: Campinas, São Paulo, Brazil
About me: I love cooking since I was a little girl ...and my mother always encouraged me. So the next year I'll enter into an option of gastronomy! I hope I cook for many and many years.
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Fabri­cia Schmidt Cookies

Cooking Level: Intermediate
Living In: Blumenau, Santa Catarina, Brazil
About me: Adoro fazer, cozinhar bolachas... desde pequena, lembro que aos 5 anos, minha mãe, próximo ao natal, sentava comigo à mesa e fazia bolinhas de glacê real comigo. Hoje, sento-me di…
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Beto Boton

Cooking Level: Intermediate
Home Town: São Paulo, São Paulo, Brazil
Living In: Sunshine Coast, Queensland, Australia
About me: I'm Carlos Alberto nickname Beto. I'm a Counsellor & Professional Astrologer since 1980. I learn to cook by smell with my grandmother and grandfather, both from Italian origins, …
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.
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Pumpkin Bread

Reviewed on May 12, 2008 by Nandabear
I would have to agree with other reviewers who have said that the taste was excellent but it turned out crumbly. The house did smell wonderful as it was baking and we were all drooling. LOL! I used 2 cups of granulated sugar and 1 cup of dark brown sugar. I think I may try decreasing the baking powder just a tad and the ground cloves maybe. It is a great recipe. It just need some minor adjustments.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.38 star rating.
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Teriyaki Pork Kabobs

Reviewed on May 11, 2008 by Nandabear
I never thought of making Pork Kabobs because I had a misconception that it would turn out tough. This recipe went to prove that I was wrong to think that way. The taste was excellent. It marinated for about about 6 hours. Dinner had gotten delayed. The only thing is that the pieces of meat were smaller than 1 1/4 in. and unfortunately DH burned it a bit. I will definitely make this one again and use bigger cuts of Pork.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
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Chili-Lime Chicken Kabobs

Reviewed on May 11, 2008 by Nandabear
We'll be having this one frequently at our house. It was excellent. I made just a few changes. I added a little Cajun spice and about 2 tbs. of Lawry's "Havana Garlic & Lime" marinade only because I accidentally added more cayenne than I meant to and since my youngest doesn't like things too spicy I had to tone it down a little. It marinated for about 4 hours in the fridge. I used mushrooms, green & red peppers and red onion with it. I realized too late that I should have grilled the veggies and the meat separately because they cook at different times and my veggies burned a little. I paired it with Mexican Corn and an Orzo Salad.
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