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Picadinho'A Brasiliera

Submitted by: Woman Whisking

Home Town: Saxonburg, Pennsylvania, USA

Living In: Riverton, Wyoming, USA

This is an authentic Brazilian ground beef and vegetable recipe which I tweaked to my family's liking. Who says ground beef has to be boring! Serve over hot white rice.

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Sun-Dried Tomato and Arugula Pizza

Submitted by: SAOPAULO1

This pizza recipe uses sun-dried tomato and arugula mixing taste and texture into a gourmet pizza.

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Ensalada Roja con Pollo (Red Salad with Chicken)

Submitted by: Laurie Gonzalez

Living In: Bremerton, Washington, USA

My Venezuelan mother-in-law taught me to make this chicken salad. Don't let the 'red' part, which comes from beets, scare you away! I usually just throw this together with however much I have of the ingredients, so trying to figure out measurements is a challenge.

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Brazilian-Style Moist Coconut Cake

Submitted by: AmandaSC

This coconut cake made from scratch is 'bathed' in a mixture of condensed milk and coconut milk, and sprinkled with coconut flakes. It's a popular cake in Brazil and one of my family's favorites!

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Brazilian Carrot Cake

Submitted by: AmandaSC

The Brazilian version of carrot cake is made as a sheet cake with plenty of grated carrots, and topped with a chocolate icing.

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Chilean-Style Sopaipillas

Submitted by: Makka

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Windham, New York, USA

Give sopaipillas some Chilean flavor using zapallo, a white-shelled squash with orange flesh. Boiled until soft, the squash is stirred into dough, which is rolled out and cut into circles then fried into crisp appetizers or snacks.

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Pollo Arvejado (Galician Chicken)

Submitted by: Patty Q.

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Los Altos, California, USA

Chicken is stewed with peas and carrots in white wine and chicken broth. Upon serving, it is topped with a generous helping of fried potatoes. This is a traditional dish passed in my family from generation to generation - for more than 300 years! All the way from Galicia, via Chile, to you.

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Brazilian White Rice

Submitted by: Nandabear

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

White rice is the main side dish made in Brazil. This is the way my mom would make it and taught my sister and I. What makes this so different is that we fry it in oil with minced onion and garlic before adding water. You can also use part water, part chicken broth. The secret is to not let it overcook because it should come out loose and not sticky.

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Colombian Stewed Flank

Submitted by: crystal22

Flank steak is simmered for 2 hours in a delicious stew with onions, tomatoes, and garlic.

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Manjar (Dulce de Leche) from Scratch

Submitted by: Makka

Home Town: Santiago, Santiago Metropolitan Region, Chile

Living In: Windham, New York, USA

This milk caramel can be eaten anytime during the day and in many different ways: with bread, cheese, cookies, and my favorite, with meringue. Some of my foreign friends love it, some others hate it, so I guess you must give it a try and judge then.

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Colombian Ahuyama Soup

Submitted by: Marian

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

A creamy squash soup made with ahuyama squash, the South American version of butternut squash, is seasoned with a lively blend of curry powder, red pepper flakes, peanut butter, and Worcestershire sauce. Substitute pumpkin or hubbard squash if butternut squash is not available.

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Suspiro Limeno

Submitted by: fran from chile

This Peruvian dessert of vanilla custard topped with meringue is very popular in Chile. Try it, you won't regret it!

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Chilean Dobladitas

Submitted by: Barbara P.

Living In: Quillota, Valparaíso, Chile

Chilean cuisine is as varied as the terrain of the country itself. The breads of Chile are celebrated for their diversity of shape, flavor, and texture. Dobladitas are a Chilean quick bread, rolled out, cut into circles, and folded in layers before baking. They are tender and flaky when served warm out of the oven.

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Red Pepper Chimichurri

Submitted by: chel79

This fresh and tasty vegetarian sauce made with red peppers, parsley, and oregano is an extremely versatile condiment. Great on sandwiches, used in place of enchilada sauce or salsa, or used as a marinade. This simple recipe makes a large quantity that can be kept refrigerated for 2 weeks.

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