Limonada, Brazilian limeade
This refreshing drink find in Brazil is known as "Limonada Suiça." However, the upscale Brazilian barbecue houses in US renamed this drink as Brazilian Lemonade. Its creamy texture is a big hit.

1 lime 4 cups water, divided Sugar to taste Cut the lime into quarters. Combine 2 cups of water with the lime quarters in a blender. Beat for only 3 seconds.If you beat for a longer time, the lemonade will become bitter.Pour the liquid through a strainer and add 2 more cups of water with ice and sugar to taste.

Makes 4 cups

Recipe from www.cookbrazil.com.

Coxinha, deep-fried dough with chicken filling

3 boneless chicken breast
1/2 chopped onion
2 chopped cloves of garlic
6 tablespoon margarine
2 cubes beef bouillon
3 cups water
salt
ground pepper
3 cups all-purpose flour
1 (8oz) cream cheese
2 eggs
bread crumb

Cut chicken breasts into two-inch cubes. Combine chicken breast, chopped onion, garlic, beef bouillon, salt, ground pepper, margarine and 3 cups of water in a saucepan. Cook over medium-heat for about 30 minutes or until done. When done, remove chicken breasts.

Bring 3 cups of the remaining broth to boil. Add flour to boiling broth and stir vigorously with a wood spoon for about 1 minute until it becomes dough. Remove dough from pan. Knead until smooth, about 10 minutes.

Flatten dough with a rolling pin to about 1/4-inch thick and cut medium size circles with a biscuit cutter. Place the dough in your palm, and add a small cube of cream cheese and a teaspoon of the prepared chicken filling. Make sure you can close the dough with the filling inside. Knead scraps and re-roll, repeat cutting circles until all dough is used.

Fold and close the dough in the shape of a drum stick (a little chicken drum stick in Portuguese translates to "coxinha"). Grease hands if necessary. Baste the filled dough with egg whites and roll them over the breadcrumbs.

Deep-fry the snacks at 350°F for about 8 minutes or until golden brown. Place in baking cups and serve.

Makes 60 bite size coxinhas or 30 mediums.

Recipe from www.cookbrazil.com.

2 pounds beef tenderloin 1 tablespoon kosher salt 1 clove garlic, minced 1/2 cup hot water Preheat grill. Cut tenderloin into about six pieces. Reduce heat and place tenderloin pieces on the grill. As the meat starts to cook, dissolve the salt in the water and add the garlic.

Start basting the meat with the garlic and salt mixture. Keep basting throughout until the meat is done.

Almost any kind of meat can be used for this recipe. If you wish you can place the pieces on a rotisserie.

Recipe from bbq.about.com.

2 young frying size chickens (or use chicken breasts) 1/2 cup olive oil 4 cloves garlic, minced 4 teaspoon salt Clean chickens. Mix oil, garlic and salt together. Rub the inside and out of the chicken or chicken breasts with the mixture.

Let sit 2 hours. Preheat grill. Either build a low fire or turn grill to a low heat. Place chickens on the grill and roast slowly. Basting with remaining oil mixture while cooking.

Recipe from bbq.about.com.

Feijoada, Black beans and pork stew
Feijoada is traditionally made with discarded pork meats such as ears, snouts, tails, and feet. This version is made with pork tenderloins and sausage.

1 lb of varied pork sausages 1 lb of pork tenderloin some slices of bacon 1 can of black beans (15.5oz) 2 tbs vegetable oil salt, garlic, chopped onions and bay leaves (bay leaves give a special taste to feijoada)

Feijoada is made with black beans and pork meats. You can use a can of beans already cooked or dry beans. Add black beans to a medium-sized pot with 2 tbs oil, salt, garlic, chopped onions and about 6 bay leaves. Cook for about 15 minutes over medium heat and set aside.

In a separate pan, cook cubes of pork tenderloin and slices of bacon with salt, garlic. Slice the sausages and stir over medium-heat.Add the cooked meat to the pan with the black beans let simmer for about 10 minutes more.

Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and add to the feijoada.

Serve over rice or by itself.

Recipe from www.cookbrazil.com.

Salpicão Salad, Shoestrings salad
This popular Brazilian salad can be use as a side dish for meats. It is also great for parties - Brazilians fill shells (barquettes) with salpicao to make party snacks.

1 lb chicken breast
4 thin slices of ham
1/2 cup drained green peas
1 cup heart of palms chopped
2 large carrots
3 cups shoestring potatoes fries
1 green apple
1 cup mayonnaise

Cook chicken breast with salt until done. Drain and cut into 1/4-inch cubes. Coarsely grate carrots. Cut ham slices into fine strings. Peel, remove core and cut green apple into 1/4-inch cubes.

In a large bowl, combine the chopped chicken, ham strings, drained peas, chopped heart of palms, grated raw carrots and diced apple. Mix all ingredients while adding the cup of mayonnaise. Finally, stir in the shoestring potatoes.

Makes 6 servings.

Hint: To have a crispy salad, just stir in the shoestring at the time you will serve it.

Recipe from www.cookbrazil.com.

Arroz, Brazilian Style Rice

4 cups long grain rice
8 cups water
1 medium onion, chopped
3 tablespoons olive oil
Salt to taste

Heat olive oil in a large heavy saucepan over medium heat. Add chopped onion and cook until limp. Do not let onion brown. Add the rice and sauté until the grains become shiny. Add water, cover, and cook over low heat until all the water is absorbed and the grains are tender.

Serves 12.

Recipe from www.maria-brazil.org.

Salada de Cebola, Onion Salad

2 large onions
Olive Oil
Red Wine vinegar
Salt and pepper to taste.

Peel the onions and slice them into very thin slices. Separate the slices into rings. Place the onions in a bowl and cover them with ice cubes and water. Refrigerate for 2 hours.

When you are ready to serve them, drain the onion slices and rinse under cold water. Serve them in a glass bowl, drizzled with extra-virgin olive oil and red wine vinegar, and sprinkled with salt and pepper.

Recipe from www.maria-brazil.org.