Recipezaar: Brazilian,Dinner Party recipes

Empadinhas (Brazilian Shrimp Pies)

Wed, 07 Nov 2001 17:23:46 -0500

Dulce de Leche

Thu, 07 Feb 2002 17:14:23 -0500

It is a delicious carmel spread from Brazil. I got this from a friend who was an exchange student there, it is the most addicting thing ever, watch out, this is NOT low in fat...quite the contrary :)but soooo worth it. -- posted by Meghan

South American Steak Sauce

Mon, 25 Feb 2002 10:55:12 -0500

Also makes an excellent marinade for steaks and pork chops. -- posted by Mille®

Satan's Own Salsa

Sun, 07 Jul 2002 19:04:27 -0400

Serve with fish, shellfish and seafood. Devilishly good. -- posted by Mille®

Melodee's Hot Wings

Mon, 15 Jul 2002 07:04:34 -0400

I don't remember where I got this recipe, but I have tweaked it here and there over the years. My family likes this version because it is not sloppy wet like so many others out there. However, this recipe can be served wet too. -- posted by Melodee

Sopa de Castanha do Para

Tue, 24 Sep 2002 22:53:55 -0400

-- posted by *Pixie*

Brazilian Avocado Cream

Fri, 23 May 2003 20:02:28 -0400

Pure ambrosia. Tinted a beautiful, pale-green, this South American dessert is irresistible on a hot summer's day. And since avocado is a fruit, and not a vegetable, it makes perfect sense to use it in this way. Enjoy! Cooking time refers to the time it takes to chill. -- posted by Daydream

Salmon with Brazilian Rub

Thu, 26 Jun 2003 20:01:02 -0400

This is a lil something that really tickles the senses, very unique. -- posted by Iowahorse

Pao de Queijo (Cheese Puffs-Brazilian)

Tue, 05 Aug 2003 20:03:10 -0400

I have not made this recipe, but after having been to Brazil a few times, and after having found this recipe in the Brazilian Children's Fund Cookbook (Memorial Sloan-Kettering Cancer Center), I had to add this to my recipes. I hope it turns out as good as those I've tried in Brazil! -- posted by GinnyP

Fried Chicken Pastries (Coxinha)

Fri, 22 Aug 2003 20:04:13 -0400

Be warned-I haven't made this. I want to, and needed to put it into a format I could follow more easily. The instructions were 'interesting" to say the least. When I make it I'll add any corrections I think are needed. Prep time and cook time are a bit of a guess, as is the yield. The recipe says it makes 60 bite sized or 30 medium sized coxinhas. -- posted by JustJanS

Fish Stew with Coconut (Moqueca)

Sat, 23 Aug 2003 20:01:04 -0400

I'm planning a Brazilian party, and this recipe looks good. This is my translation of the original translation;-) -- posted by JustJanS

Chicken Stew with Shrimps (Chicken Ximxim)

Sat, 23 Aug 2003 20:01:09 -0400

I made this, and it's good, very easy, very tasty. It does need salt, and it needs a good slug of pepper sauce as mentioned in step 6. -- posted by JustJanS

Potato Salad (Brazilian)

Sat, 23 Aug 2003 20:01:14 -0400

Another dish for my Brazilian night. It looks interesting. -- posted by JustJanS

Stroganoff (Brazilian)

Sat, 23 Aug 2003 20:01:18 -0400

I went in search of Brazilian recipes, for a night I'm planning. I didn't realize how popular stoganoff was! This is a combination of 2 recipes. -- posted by JustJanS

Coconut/egg Pie (Quindim)

Sat, 23 Aug 2003 20:01:26 -0400

Another Brazilian recipe. This is my choice for dessert, as it's simple!!!! I will serve this with fresh or poached fruit. -- posted by JustJanS

Shrimp Bobo

Wed, 10 Sep 2003 20:00:59 -0400

This recipe originated in the state of Bahia, Brazil. It's an adapted ''cooler'' version which my family loves instead of the ''hot'' pepper version. This recipe is always a success; however I hesitated a lot to put it on the Zaar because the consistency and the cooking time of the cassava can vary a lot and I don't know which type you will find where you live. I always compensate by using more or less coconut milk. This recipe is definitely not for beginners. I finally decided to post when Jan S requested it for her Brazilian night. Optional: I cook about 2 cups of well washed shrimp shells and heads (black eyes removed) with 3 tablespoons of onion, 2 cups of water for about 10/15 minutes. Drain and save the water. Put through food processor using as little water as possible. Sieve and reserve. Add about 1/2 cup right after you cooked the tomatoes but before you put the shrimp in; cook a couple of minutes. It adds great flavor. Original Brazilian recipe calls for fresh Cilantro leaves instead of parsley, I prefer parsley. It also calls for 1/2 cup of dende oil which my family doesn't like, I use corn and olive oils. However, as the dende oil gives the dish a nice light orange color, I use some drops of food coloring (any Brazilian reading this, forgive me, but it works). Cassava: some will cook very quickly, others may be tougher and you will need to cook in a pressure cooker for about 15 minutes. When selecting the cassava, look for the ones that the skin will come off easily when pulled, they are usually the soft kind. -- posted by marilia lins

Sweet Potato Scones

Thu, 06 Nov 2003 20:00:41 -0500

From Healthy Gourmet Cookbook. -- posted by Missy Wombat

Whitefish in Tangerine Sauce (Peixe com Molho de Tangerina)

Tue, 16 Dec 2003 20:00:13 -0500

This fragrant, citrusy-sweet fish is perfumed with tangerine, coriander, cilantro and Bermuda onion, and comes from Brazil, one of the world's leading producers of sweet and mandarin oranges (tangerines may have gotten their name as they passed through Tangiers in North Africa during shipping). I like to let the fish marinate for about an hour so the flavors really permeate it, then bake and serve with some rice and a green salad. This is probably interchangeable with ordinary orange juice, but there's just something wonderful about the taste of tangerines ...! -- posted by EdsGirlAngie

Brazilian Potato Salad

Fri, 09 Jan 2004 19:59:45 -0500

This recipe was given to me by my best friend who lived in Brazil for a while. Its a great barbecue side dish or potluck dish. *Measurements are approximate and are to taste* I personally like more lemon than stated below. This salad is supposed to be a little tart. -- posted by chef FIFI

Papaya Cream

Tue, 02 Mar 2004 20:00:25 -0500

I fell in love with Fogo de Chao's papaya cream dessert. I had to recreate it at home. After a few tries, I think my recipe tastes even better! -- posted by Grace Lynn

Brazilian Orange Rice

Tue, 01 Jun 2004 19:59:34 -0400

This is a favorite with fish or chicken, an easy, mild rice with a unique flavor. You can use chopped Brazil nuts to be authentic, but since I really don't like them, I use pine nuts. -- posted by EdsGirlAngie

Quentão - Brazilian Mulled Wine

Sat, 11 Dec 2004 20:00:10 -0500

Quentão (Portugese for "big heat") is a traditional drink for the Brazilian Festa Junina, a Catholic celebration of saints John, Paul and Anthony. It will definitely help keep your toes warm this winter. From Houston's Fogo de Chao as published in our local paper. -- posted by Molly53

Brazilian Garlic Rice

Fri, 25 Feb 2005 15:02:02 -0500

This is delicious when you want a nutty, garlicky rice side dish. It complements chicken, pork, and fish very nicely and is traditionally served with a sprinkling of hot sauce. If you can find authentic molho apimentado (hot sauce madde with bird chiles), all the better! -- posted by EdsGirlAngie

Penne With Summer Squash, Zucchini and Sugar Snap Peas

Thu, 25 Aug 2005 11:09:35 -0400

yummy... -- posted by pEa_NuT

Canadian Bacon Bow Ties

Tue, 31 Jan 2006 20:49:26 -0500

I love canadian bacon and wanted to spring something new on my monthly dinner club participants. I read a similar recipe in a cookbook, but concocted my own version. It was a huge hit and a mainstay in my house. -- posted by ChefCatLeslie

Best Pudim De Coco

Wed, 08 Mar 2006 14:36:00 -0500

This is an adaptation of a recipe from my ex's mother. It is a Brazilian-style coconut flan. This is always a crowd pleaser at a dinner party. Fat-free condensed milk works fine (and with 5 eggs and coconut milk its probably a better idea anyway.) -- posted by Transylmania

Churrasco Con Pebre

Mon, 18 Sep 2006 23:29:08 -0400

"Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil and a flat tenderloin in Nicaragua." Here the steak is cut in the Nicaraguan style, seasoned with Salvadorian spices, and accented with a Chilean sauce called Pebre. Pebre is served as a meat or chicken accompaniment and it's also delicious atop grilled tomatoes. A lovely bright-green color, Pebre has a fresh garden taste with none of the sweet overtones of many hot sauces. Be warned that this is no regular steak sauce, but rather an equivalent to the hot mustard sauce served in Japanese restaurants. I have posted the Pebre without Habanero chiles but feel free to add them when preparing the sauce. Courtesy of Healthy Latin Cooking by Stephen Raichlen and Cooking Light, January 2000. -- Don't be put off by the long list of ingredients, they are to make the sauce of which you will have a lot leftover. -- It is all so good! Make the Pebre first and then you will have it ready for the steak. -- posted by Manami

Brazilian Wild Rice Blend

Mon, 22 Jan 2007 21:39:34 -0500

I got this off a package of Lundberg gourmet whole grain rice mix. I have changed the recipe slightly. I think this would also be good with a little cumin added. -- posted by Sharon123

Rio-Style Ginger Beer Floats

Sun, 29 Apr 2007 21:45:58 -0400

Found this in Food & Wine magazine. I love ginger beer! -- posted by Engrossed

Pineapple Ginger Beer Floats

Sun, 29 Apr 2007 21:47:05 -0400

This is a variation of the Rio-Style floats I found in Food & Wine magazine. I love ginger beer! -- posted by Engrossed

Brazilian Fish Stew (Moqueca De Peixe)

Wed, 23 May 2007 09:22:37 -0400

This is from Cooking Light. "From the state of Bahia in northern Brazil, moqueca de peixe (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk." -- posted by dicentra

Brazilian Pie

Wed, 23 May 2007 16:15:28 -0400

I have no idea why this would be Brazilian but it sure sounds good! -- posted by Annacia

Caipirinha

Tue, 31 Jul 2007 15:22:42 -0400

Caipirinha is the national drink of Brazil. The drink is made with cachaça (pronounced - kuh-sha-suh). It is technically a brandy and a member of the aguardente family. There is an old adage in Brazil: "quanto pior a cachaça, melhor a caipirinha" the worse the cachaça, the better the caipirinha. The name caipirinha is derived from the Portuguese word caipira (hick, hayseed, country bumpkin, rube, etc.) coupled with the -inha suffix (a diminutive denoting little or small) and can be roughly translated as little hick, little hayseed, little country bumpkin, little rube, etc., etc. Poor mans drink or not, cachaça has become an integral part of Brazilian culture and its significance ranks right up there with soccer/football (futebol), carnival and samba as Brazilian national icons. The Brazilians like it sweet.... VERY sweet. In Brazil, the very best caipirinhas are made with "limões gallegos" what in the U.S. is often referred to as a key lime. Can also be made by the pitcher! -- posted by NcMysteryShopper

Brazilian Black Bean Soup

Wed, 05 Sep 2007 20:44:18 -0400

I have served this recipe as soon as its cooked, as leftovers the next day, and even out of the freezer. It is extremely versatile - for brunch with tortillas, dinner with cornbread, or a soup and salad lunch. I always get tons of compliments. When I reheat, I re-season a bit and it also tends to thicken up over time. From one of the Moosewood cookbooks. -- posted by jerrilyn

Xim-Xim De Galinha

Wed, 05 Sep 2007 22:04:42 -0400

Xim-Xim De Galinha, meaning chicken with peanuts and cashews, is a Brazilian dish. It's served hot with white rice and Farofa, a chili condiment. -- posted by ~Jen~

Brazilian Marinated Steaks With Chile Lime Sauce

Mon, 10 Sep 2007 15:19:26 -0400

For me, a steak is a steak - this is really all about the sauce. Let your tongue be your guide - the malagueta pepper is a very hot pepper. It has a range of 60,000 to 100,000 Scoville units, about the same as a tabasco or a Thai pepper. By comparison, its lowly jalapeño cousin only rates between 2,500 and 10,000 Scoville units in heat. Either way, remember to wash up after handling them! Be prepared for fragrant breath after this meal as garlic and onion are present in abundance. You may even enjoy the smell again in a hot shower the next morning as is oozes through your pores. ;-) -- posted by SusieQusie

BBQ Pork Loin With Chimichurri Sauce

Wed, 24 Oct 2007 02:04:43 -0400

We made this for my brother and his wife when they were staying with us. They loved it, the pork was very moist and the flavours were great. DH cooked this on the grill it came it was impressive. We will be making this one again. Prep time doest not include time to marinade. -- posted by C.C

Nachos

Fri, 04 Jan 2008 01:36:32 -0500

Two ways to make these, but either way is very messy! Everybody loves these in my house. -- posted by Food Dude

Fish Vatapa

Tue, 12 Feb 2008 01:46:48 -0500

This dish is from the northern part of Brazil served at a restaurant in Rio de Janiero, Brazil called Cabeca Chata. It's one of the ones my grandmother collected back in the '60's and added to her recipe box. -- posted by Celticevergreen

Brazilian Stroganoff

Sat, 01 Mar 2008 01:00:06 -0500

In Brazil people love this food to serve in a special occasion for dinner. It's cheap and easy. It's the perfect meal for company. You should serve with white rice and potato sticks (I rather process the potato and fry it myself) -- posted by Demotherway

Aztec South American Chocolate and Chilli Glazed Pork Strips

Thu, 27 Mar 2008 23:39:18 -0400

A fabulous combination of heat and sweet makes this chilli and chocolate glazed pork a real winner. And, this Sophie Grigson recipe uses a very cheap cut of pork, so it makes a very economical meal; however, the unusual and exciting flavours would make this a great dinner party dish. Serve with assorted stir-fried vegetables, relishes and sauteed potatoes. The Aztec's were famous for using chocolate in their cooking, both savoury and sweet - and the addition of a good quality chocolate adds a deep and delicious dimension to this humble cut of belly pork. -- posted by French Tart

Spinach Pie

Mon, 28 Apr 2008 20:37:30 -0400

This is from an old brazilian vegetarian book -- posted by Demotherway

Brazilian Bloom

Fri, 09 May 2008 13:01:52 -0400

A crisp, Spring and Summer drink using Cachaca (a Brazilian style liquor similar to rum made with sugar cane - yummy!) from RR. **Cachaça is often said to differ from rum in that it is made from sugarcane juice while rum is made from either molasses or sugarcane juice then aged in oak barrels.** Updated per reviewer response. :) Thank you! -- posted by Mommy Diva

Brazilian Chicken Cutlets With Raw Tropical Sauce

Tue, 27 May 2008 23:03:53 -0400

A little mango and citrus make this meal tropical any time of the year. I saw Rachael Ray prepare this meal on her television show this week. -- posted by Lainey6605

Brazilian Chicken Appetizer (Coxinhas De Galinha)

Wed, 28 May 2008 18:01:23 -0400

these are delicious Chicken appetizers in Brazil that are usually served like a bulb/teardrop or like a drumstick. Preparation time assumes that the chicken have been cut up. -- posted by Pneuma

Crab-Meat Ramekins (Casquinho De Caranguejo)

Wed, 04 Jun 2008 23:06:42 -0400

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. -Brazilian Fashion. -- posted by Engrossed

Brazilian Mojito

Tue, 15 Jul 2008 02:58:16 -0400

Having a mojito party. Need some more recipes for my friend who seems to have made them all! This came from Cuca Fresca Exports dot com. -- posted by Kitchen Witch Steph

Kittencal's Browned White Rice With Garlic and Onion

Wed, 19 Nov 2008 01:55:51 -0500

Browning the rice gives this dish so much more extra flavor --- the garlic amount may be adjusted to taste. -- posted by KITTENCAL

Brazilian Chicken With Green Pepper and Herb Salad

Sun, 11 Jan 2009 21:55:05 -0500

Griddled spiced chicken and a crunchy flavour-packed salad make fuss-free preparation and easy eating. -- posted by English_Rose

Pama Caipirinha

Wed, 14 Jan 2009 22:15:24 -0500

More ways to use Pomegranate liqueur from PAMA.com -- posted by Mommy Diva

Brazilian Risoles

Tue, 10 Feb 2009 01:24:22 -0500

This recipe is really good for h'ourderves -- posted by Demotherway

Shrimp Bobo

Fri, 06 Mar 2009 17:47:27 -0500

This is a classic dish from the northeastern Brazilian State of Bahia, Brazil. It is based on African cooking techniques and flavors. It requires the shrimps tails (AN HEADS IF POSSIBLE) for flavor. -- posted by Chef #1158711

Beer Chicken

Thu, 19 Mar 2009 01:29:12 -0400

Very tasty easy way to prepare chicken. -- posted by Demotherway

Meia De Seda (Silk Stocking)

Mon, 20 Apr 2009 14:07:51 -0400

My mother used to make this for special occasions. There are different versions in Brazil and this is hers. It is delicious drank very cold. (Meia de Seda is Portuguese.) Here are some variations: - use rhum instead of cognac - add 1 1/2 tbsp of peanut butter - add 2 tsp of vanilla essence and 2 egg yolks -- posted by MillaKette

Arroz Cremoso (Creamy Rice Casserole)

Wed, 22 Apr 2009 00:37:39 -0400

OK, this recipe is from Brazil, but it's not what I would call "typical"--sorry... But it is delicious and easy to make. You can use any kind of rice you like, by the way. And as we say in Portuguese: "Bom apetite!" -- posted by MillaKette

Moqueca Com Pirao (Brazilian Shrimp Stew)

Fri, 29 May 2009 02:01:47 -0400

I translated this recipe, sent to me upon request by my brother Gildo Juarez who lives in Rio (Brazil). Unfortunately I am unable to translate his witticism It is served with white rice and pirao (recipe follows). You can use fish instead of shrimp, by the way. CAUTION: Dende oil gives this dish its special flavor, BUT too much of it may cause piriri, a.k.a. Montezumas Revenge! (E-mail me if you have questions.) -- posted by MillaKette

Pão De Queijo - Brazilian Cheese Puffs (Gluten-Free)

Wed, 22 Jul 2009 11:00:47 -0400

A Brazilian snack or appetizer. Eat them cheesey and warm from the oven. They can be frozen and re-heated. I've had some purchased frozen cheese puffs, but they were very expensive. These are very easy to make and as a bonus they are gluten-free -- posted by **Jubes**

Kiwi Caipirinha

Mon, 26 Oct 2009 18:13:22 -0400

Cachaca is a Brazilian liquor distilled from sugarcane jice. If you cant get cachaca, substitute white rum or vodka. -- posted by College Girl

Shrimp in Lobster Cream Pot Pie

Tue, 05 Jan 2010 12:16:50 -0500

This is a Brazilian pot pie that I have put my twist on it that is the shrimp filling that is very mouth watering. This is my Dad's crust recipe. It's very flaky and melts in your mouth. It looks like is very complicated but is not. Please try! You won't regret it!!! BTW the crust is the best part so whatever you want to fill your pie with is cool! -- posted by Brazilianflavor in Atlanta, GA