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Black Beans a la Olla

Submitted by: kimmers

Home Town: Guelph, Ontario, Canada

Black beans and tomatoes are simmered with spices and herbs in this flavorful side dish from Argentina.

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Brazilian Collards

Submitted by: Javagoddess

Home Town: Denver, Colorado, USA

Living In: Westminster, Colorado, USA

Spicy, tangy collard greens accented with black pepper bacon, cayenne pepper and vinegar are a big deal in Brazil. Here is my recipe. Since bacon fat is an essential part of this recipe don't drain it during any of the steps! I say that if your veggies are fattening then eat a lighter main dish!

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Rabbit Stew with Coconut Cream

Submitted by: YAELIE24

This is an old recipe that comes from Columbia. My family loves when I cook this. Rabbit meat is very low in fat and can be dry tasting, so it marries well with coconut cream. It is best to cook the rabbit gently till it is falling off the bone. Serve with rice.

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Red Pepper Chimichurri

Submitted by: chel79

Home Town: Santa Maria, California, USA

Living In: Lakeville, Minnesota, USA

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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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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Torta De Hojas

Submitted by: Jeanne

Called 'Cake of Leaves,' this cake has 10 cookie layers sprinkled with brandy, then separated by walnuts and caramel. The caramel filling is made by boiling unopened cans of sweetened condensed milk until thickened.

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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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Ensalada Roja con Pollo (Red Salad with Chicken)

Submitted by: Laurie Gonzales

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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Chimichurri Muy Pefecto

Submitted by: CHRIS4FOOD

Living In: Sarasota, Florida, USA

Chimichurri is a fresh, tart, parsley and garlic sauce you can use as a seasoning or marinade for any grilled meat.

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Isa's Cola de Mono

Submitted by: Wonder Wanda

This is a traditional Chilean Christmastime drink of milk flavored with coffee and spices, passed down to me by our Chilean nanny Isa. It is delicious, and a must-try if you don't care for egg-nog. The recipe can be varied to suit your tastes - be creative with the proportions of coffee, cinnamon, cloves, and vanilla, as well as with your choice of liqueurs.

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Vaina

Submitted by: damasio

Here's a cooling, Chilean cocktail - with a bit of egg!

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Brazilian Quentao

Submitted by: JESSYSCHREIER

This ginger-lime cider is a traditional Brazilian drink. Wonderfully warm and surprisingly sweet and spicy, Quentao is a fabulous holiday alternative to mulled wine or spiked cider.

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Simple Grilled Pineapple Milhojas

Submitted by: ryalibertino

Home Town: Inman, South Carolina, USA

Grilled pineapple slices are served with puff pastry and dulce de leche in this simple dessert reminiscent of milhojas.

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Chilean Cocktail

Submitted by: damasio

A touch of sweet vermouth with pisco lend a distinctive flavor to this unusual cocktail.

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Brazilian Peanut Fudge

Submitted by: Rita

Living In: Seattle, Washington, USA

This simple and quick fudge requires only peanuts, tea biscuits, sweetened condensed milk, and a little bit of sugar.

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Quinoa and Black Beans

Submitted by: 3LIONCUBS

Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite.

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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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Brazilian Lemonade

Submitted by: Jumala

This recipe for 'lemonade' actually uses limes and has the additional sweetness of sweetened condensed milk. Best served immediately.

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Brazilian Black Bean Stew

Submitted by: CRVGRL

Sweet potatoes, mango, black beans, and cilantro are featured in this flavorful stew from South America.

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Mom's Stovetop Pork Ribs

Submitted by: THELMALU99

This is how my Brazilian mom prepares pork ribs. Boiling the ribs with the seasonings ensures that the meat will remain moist and juicy, and that the flavors will fully penetrate the meat. I hope you like these as much as I always have! Serve with lime wedges, rice and a fresh green salad.