Recipes

Re: picanha - Message sent by Sheane on Nov 15-16, 2010

Q. I spent quite a bit of time working in Brazil and fell in love with the food. One dish I really loved was called something like Picayne, it was a beef steak you cooked at the table. It was not so much the beef its self that was so good it was all the salsas and things you ate with it that were scrumptious. Any idea what I'm taking about and how to prepare them? Regards, Sheane

Q. I now know how to prepare the meat, but at my favorite restaurant in Macaé they used to serve it with a savory bean salsa and something that looked like bread crumbs, but was so so good any ideas on these? Thanks, Sheane nov 16

A. You are talking about "picanha". Check out these websites: http://en.wikipedia.org/wiki/Rump_cover - http://www.youtube.com/watch?v=XxsDOyHYv6o

A. You are probably talking about "farofa". There is recipe for "farofa" on my website. Check it out: http://www.sonia-portuguese.com/recipes/farofa.htm. The salsa is vinaigrette (http://cybercook.terra.com.br/molho-vinagrete.html?codigo=18), probably with mashed black beans, taken from "feijoada". 

Re: Bread - Message sent by Margaret on Sept 3, 2010 

Q. I live in Curitiba, I came upon your site, when seeking help with baking bread. I am used to baking in the  breadmaker, and lately decided to use the oven. I use the Renata/Dona Benta brand of white flour& a Batadeira(with hook attachment for kneading). I have noticed that the bread turns out to be very dense and heavy. Could you please help, tell me what I am doing wrong? What is the right temperature for baking? I currently use the middle shelf and at a temperature of 210-230? Thanks in advance for any help you can provide. Margaret

A. I think the temperature is too high. I would bake it slowly (180 degrees). If you do a search for "receita de pao", you can find many recipes. Take a look at this recipe: http://tudogostoso.uol.com.br/receita/9589-pao-caseiro.html

Re: parmesan dish - Message sent by Joanie on Aug 25, 2010 

Q. We are hosting a foreign exchange student from Brazil. She's a real sweetie and I would like to surprise her with a Brazilian dinner. I looked at all your recipes. Which ones do you think a typical teenage girl from Brazil would like? She has mentioned a parmesan dish and I think I found that one (with beef). Would you serve that with rice? Any info you have that will help us make her feel welcome would be great. She has been here for just 2 days so far. Thank you, Joanie 

A. You can find a recipe on my website: http://www.sonia-portuguese.com/recipes/bifeaparm.htm All recipes available on my website are typical Brazilian. You can try all of them with time and your exchange student will be happy to eat these things if she misses Brazilian food.

Re: "feijoada" - Message sent by Sasha on June 12, 2010 

Q. I was wondering if you knew how long I should soak the salted pork for? I just wasnt sure if its a couple hours, over night, or a couple minutes? Thanks! Great website! Thanks again! Sasha

A. If you are using the salted pork, you should soak it over night and you should change the water after a couple of hours. You can also use fresh pork if you want. 

Re: "bobó de camarão" - Message sent by Monika on May 17, 2010 

Q. I have moved from Germany to Brazil last November and I just love it here. I really like your website! We have just returned from Fernando de Noronha (truly a paradise) and I had a dish there Bobo de camera (I am not sure about the name) and it was really good. Do you have a recipe? Muito obrigada and again - thanks for having this great webside (has helped me already). Monika

A. Check out these sites: http://tudogostoso.uol.com.br/receita/112-bobo-de-camarao.html - http://receitas.maisvoce.globo.com/Receitas/Peixes_Frutos_do_Mar/0,,REC3886-7773-86+BOBO+DE+CAMARAO+SIMPLIFICADO,00.html - http://www.youtube.com/watch?v=apwuWVqFD_s - http://www.youtube.com/watch?v=SESQJWyVHhk&feature=related 

Re: "salpicão" - Message sent by Patrick on May 5, 2010 

Q. Your website is the absolute best!!  Thanks so much. My latest accomplishment has been the Arroz à grega. My friend from Rio has suggested I work on a dish called salpicao with chicken, but she has only been able to vaguely describe this. Do you have any recipes for this dish? Obrigado, Tchau!! Patrick

A. Check out this site: http://www.recipezaar.com/recipe/Brazilian-Chicken-Salad-Aka-Salpicao-Especial-De-Galinha-107914 I prefer the maionese (http://www.sonia-portuguese.com/recipes/maionese.htm).

Re: "lua-de-mel" - Message sent by Heinrich on May 2, 2010 

Q. I have visited Sao Paulo and had a doughnut like sweet treat (small balls), with a bit of caramel and coated with coconut. I think they called it “Lua De Mel”? I am not sure that if it is a traditional Brazilian treat or not, but do you maybe have a recipe for it? Heinrich

A. Check out these sites: http://tudogostoso.uol.com.br/receita/43404-lua-de-mel-paezinhos.html - http://cybercook.terra.com.br/lua-de-mel-na-comunidade.html?codigo=65715

Re: Paposecos (Portuguese rolls) - Message sent by Maryann on Apr 19, 2010 

Q. Do you have any recipes for Paposecos (Portuguese rolls)? I used to live in Massachusetts where there are amazing Portuguese bakeries everywhere, unfortunately in Denver Colorado area there are none. I would very much appreciate any help you could give me. I would also like to know if there is a recipe how I would adapt it for high altitude about 5500 ft. Thank you! Maryann.

A. Check out this sites: http://www.forumbimby.com/forum/index.php?topic=12281.msg185339 - http://www.recipezaar.com/recipe/Paposecos-60274

Re: birthday cake - Message sent by Nancy on Feb 28, 2010 

Q. My nephew dates a wonderful Brazilian woman, Marcia, and I would like to cook a special meal for her for her birthday. I'm especially interested in the birthday cake because when my nephew comes back from Brazilian birthday parties of Marcia's friends, he is always raving about the cake. I am unable to figure the gram to cup measurements in your recipe. Can I make just two regular 9-inch layers? Will the texture be the same as your recipe? Thanks for your help. Nancy P.S. I'm also making the fried chicken, vegetable salad, beans, and rice!

A. You can use a measuring cup (1 xícara = 1 cup). If you still have problems, check out this site: http://www.onlineconversion.com/cooking.htm - As for your question, bake one cake, see how thick it is and just cut it in the middle if you want to have two layers. If necessary, bake another one.

Re: feijoada - Message sent by Lyn on Jan 31, 2010

Q. Love your website! My husband is going on a mission trip to Forteleza in July and before he goes I wanted to have his family over for a Brazilian dinner.  I plan to make feiojada and salada mista but what else would be good and something I could try? Thank you for your help! Lyn

A. Feijoada is usually served with rice, kale, farofa, vinaigrette, orange and caipirinha for aperitif. Take a look at my website for recipes: http://www.sonia-portuguese.com/recipes/feijoada.htm 

Re: pastel - Message sent by Kathy on Jan 13, 2010

Q. I am looking for a recipe for a dish called “Salt Cake” or possibly Torta Salgada. It is either Brazilian or Portuguese, I’m not sure of its origin but a friend from Brazil used to make it.    It is layered bread with veggies and meat of choice, mayonnaise and leche with a mashed potatoes “Icing”  then finally decorated with fresh cut, colorful veggies.  It is very good and beautiful.  It is similar to Shepherd’s Pie. I hope this sounds familiar and that you can give me more details. Blessings in this day, Kathy

A. In Brazil we make savory cake with toast bread (bolo salgado de pão de fôrma). Check out these pictures and sites: http://images.google.com/images?client=safari&rls=en&q=bolo+salgado+de+pao+de+forma+com+foto&oe=UTF-8&um=1&ie=UTF-8&ei=HWtQS_iSMc6HkAX18527Cg&sa=X&oi=image_result_group&ct=title&resnum=1&ved=0CBAQsAQwAA - http://cozinhadadrica.blogspot.com/2007/11/bolo-salgado-de-frango.html - http://dicasereceitas.com/archives/category/bolo-salgado

Re: pão de queijo - Message sent by Erika (West Virginia, USA) on Nov 18, 2009 

Q. I'd like to first say that I do speak some Portuguese but not enough to write you an entire letter that you could understand. I lived in Chapeco, Santa Catarina for about seven months in 1995.  I love all things Brazilian, especially the food! I have some recipes I would like to make for my family but I cannot clearly read them or translate the measurements. Could you please help me with this problem so I can make pao de queijo and brigadeiro for my children? Muito Obrigada! Erika

A. You can find a recipe in Portuguese/English for "brigadeiro" (http://www.sonia-portuguese.com/recipes/brigad.htm) and pão de queijo (http://www.sonia-portuguese.com/recipes/pqueijo.htm) on my website. If you don't have a plastic measuring cup, check out these websites for measurement equivalents: http://www.exploratorium.edu/cooking/convert/measurements.html   - http://www.infoplease.com/ipa/A0001723.html - http://www.factmonster.com/ipka/A0001723.html

Re: traditional recipe from Brazil - Message received on Nov 9/15, 2009 

Q. We are hosting a student from Brazil and would like to include a traditional recipe from Brazil along with our American food. Several web sites have referenced “colored rice” as a tradition but I can not find a recipe for it. Do you have any suggestions? Thank you, Marianne

A.  Arroz à grega is a traditional recipe from Brazil: http://www.sonia-portuguese.com/recipes/arrozgr.htm Other traditional recipes from Brazil:  http://www.sonia-portuguese.com/recipes/pqueijo.htm - http://www.sonia-portuguese.com/recipes/maionese.htm - http://www.sonia-portuguese.com/recipes/brigad.htm

M. Thank you so much for the recipes, they all sound very good and I know it will make the holidays special for everyone. I will be happy to recommend you site to others as you have been most helpful to us.

Re: bolinhas de arroz - Message sent by Robin on Nov 12, 2009 

Q. I am looking for a recipe for bolinhas de arroz. I can't seem to find one. Can you email me one if you have one please??? I was married to a Brazilian for 18 yrs. We have 3 kids who are now having kids. I'm a grandma and I am visiting and my son wants bolinha's de arroz. I can't remember exactly what I used to put in them. I would really appreciate passing this dish one to a new generation. Thanks, Robin

A. Here you can find a recipe: http://www.globalgourmet.com/destinations/brazil/bolinhos.html

Re: cocada cremosa - Message received on Oct 18, 2009 

Q. I received a jar of cocada cremosa as a gift from Brazil. What do I do with it and does it need to be refrigerated?  I did spread some of the coconut cream on an english muffin this morning. Thanks for you help with this question. I cannot find anything in English.

A. You can eat it alone or spread it on bread, muffin and cake like jam. Keep it in the fridge once it's open.

Re: feijão tropeiro - Message sent by Frank on Oct 17/22, 2009 

Q. Liked your site and the recipes! I was in Brazil wandering about in my youth for 3 months and in the small towns they served a bean dish that I always sought out. I was wondering if you had ever heard of it or had a recipe. I don’t remember the Portuguese spelling but I can sound it out as Fajon Troparo. Ring any bells? Frank L. Meadeout 17

A. You are talking about "feijão tropeiro". Check out these sites: http://www.maria-brazil.org/feijao_tropeiro.htm - http://images.google.com/images?client=safari&rls=en&q=feijao+tropeiro&oe=UTF-8&um=1&ie=UTF-8&ei=ezrfStbKK4WGkQX429UX&sa=X&oi=image_result_group&ct=title&resnum=4&ved=0CB8QsAQwAw - http://www.geocities.com/asreceitas/carnes/feijao_tropeiro.htm

M. The feijão tropeiro may be it. I used to get in a small restaurant in Sete Lagoas and it was served with this fiery hot sauce. I will give the recipe a try. Thanks for the response and good work. Frank 22/1

Re: dip for coxinha - Message sent by Steven on Oct 11/15, 2009 

Q. I have a daughter that was born in Brasilia. We both are crazy about Brazilian food! Do you have a recipe for a light-green, spicy, and creamy dip for coxinha?

A. I don't know what kind of dip you are talking about. In São Paulo some people add only spicy sauce (molho de pimenta) if they like spicy food, but usually we don't eat coxinha with a dip.

M. My daughter and I have only found it in only one restaurant in Berkley, CA. Thanks again, Steven

Re: sausages - Message sent by Carmen  on Sep 21, 2009 

Q. I'm looking for a recipe to make brazilian sausages but with no luck. I just tried some over the weekend and they are to die for. I have the equipment to make them at home. Please!!! Thank you, Carmen

A. Check out these recipes: http://globoruraltv.globo.com/GRural/0,27062,LTC0-4373-137255,00.html - http://www.receitinhas.com.br/receita_completa/566/Linguica_de_Porco.html - http://globoruraltv.globo.com/GRural/0,27062,LTC0-4373-137250,00.html

Re: presunto - Message sent by Gus on Aug 21, 2009 

Q. I am looking for a recipe to make presunto, my dad did it years ago and can't remember exactly how it was done. Can you help me please ? Regards, Gus

A. Usually we don't make "presunto". We buy it. 

Re: canjica- Message sent by Michelle on Aug 13, 2009 

Q. Tropeçei sobre sua página procurando receitas para cozinhar para meu marido. Minha mãe nunca realmente ensinou-me como cozinhar alimento brasileiro tradicional, então decidi tomá-lo sobre mim aprender por conta própria. Vou a Brasil visitar minha avó e amaria introduzir meu marido a alguns alimentos que ele pode esperar comer enquanto estamos aí. Há uma receita em particular que eu amaria você ajudar me com. E uma sopa doce. Tem manteiga de amendoim, açúcar, canela, leite e, eu acredito que é feijões brancos de canelloni. Se podia ajudar me, eu seria tão agradecida! Obrigado para toda sua informação! Thank you! Michelle

A. Acho que você está falando de canjica que é milho branco cozido com leite e açúcar. Aqui vai a receita:

 http://tudogostoso.uol.com.br/receita/22482-canjica-da-vovo.html  - http://receitas.maisvoce.globo.com/Receitas/Sopas/0,,REC979-7777-68+CANJICA,00.html

Re: pão de coco - Message sent by Jessi  on May 19, 2009 

Q. I saw your website and have cooked many things on it! I would however like to have the recipe to make beijinhos with leite ninho. I know that they are similar to the beijinhos com coco, but I cant find the recipes for them. I had a woman make them for my daughters birthday and I loved them. Please let me know if you have the recipe! Thanks, Jessi

A. Check out these sites: http://tudogostoso.uol.com.br/receita/63126-beijinho-de-leite-ninho.html - http://receitas.maisvoce.globo.com/Receitas/Doces_Sobremesas/0,,REC32566-7778-39+BEIJINHO+DE+LEITE+EM+PO,00.html -

Re: measurements - Message sent by Elke on May 18, 2009 

Q. Just a quick questions about the recipes. The measurements, for how many portions are they? Do you maybe have some ideas for the table decorations? I thought of Carnival and want to use a lot of color. Thanks again for your awesome web site. Elke

A. Most recipes are for 4-6 people/portions. It depends on the recipe. As for the decoration, we usually decorate a Brazilian Party with green and yellow colors (Brazil's national colors), fruits, flowers, balloons, etc. 

Re: pão de queijo - Message sent by Freya  on Mar 31, 2009 

Q. I have a question about the pao de queijo recipe on your website. I used the exact ingredients and amount according to the recipe but the mixture is too liquid like, completely not able to form it into balls. I love pao de queijo when I was in Brazil and have been wanting to make them myself for a long time. But today I tried and it is not working. Could you please help me? I would really appreciate it!! Obrigada!! Freya

A. The recipe is good. Try to do it again. I have no problem when I do it at home. If you have added 3 eggs, add only 2 eggs next time. If you still have problems, keep the mixture in the fridge before you form it into balls.

Re: risoles - Message sent by Laura on Mar 6, 2009 

Q. E Agradeco em antecedencia,

A. Olhe a receita da coxinha (http://www.sonia-portuguese.com/recipes/coxinha.htm). A massa do risoles, da salsicha empanada, do ovo empanado e da bolinha de queijo é a mesma. Só o recheio e o formato que são diferentes.

Re: pão de coco - Message sent by Cristiana  on Mar 6, 2009 

Q. Sou uma brasileira que mora na Suíça há quase 20 anos. Estava procurando uma boa receita de pão de coco (não doce de coco con leite condensado) Voce conhece alguma? Pode me mandar?

A. Eu não tenho nehuma receita de pão de coco, mas se você fizer uma busca na Internet, você encontra várias receitas.

Re: caramel pudding - Message sent by Dinah  on Mar 5/11, 2009 

Q. My grandaughter is making your recipe above for her school project. We had trouble getting the pudding firm enough to remove from the mold. It fell apart. The problem was the caramel sauce did not form into a caramel syrup. Was this suppose to be thick? How long were we to cook it? Thanks for your help. Dinah

A. The caramel should be a bit thick, but still runny. You can bake the pudding 1 to 1:30 hour until firm (check it with a tooth stick). You should remove the pudding from the mould only when it's completely cold. It's better to keep in the fridge for some hours. Was it warm when you removed it? 

M. Thank you. I cut the water to 1 cup and it turned out wonderful. It was a big hit at my granddaughter's school. Everyone came back for seconds. Her classmates each pick a country for a project every year. I will recommend your site for more recipes. Thank you again for your help. Dinah 

Re: Brazilian food stores in NY - Message sent by Steve  on Feb 17, 2009 

M. Your website is fantastico. I am a Brazilian American living in NYC for muitos anos. One of the emails you received was asking for paio. Newark, New Jersey has a big community of Brazilians and Portuguese. One place that ships meats is called ki delicia (http://www.kidelicia.com/) excellent for the feijoada. In NY is a little butique that sells these meats on the Brazilian Street, West 46th. The name is Buzios, tel-212-869-6552. For those in the States, a good place to call and Marcella has great recipes too along with farofa from Brazil among other things or go to Restaurante Emporio Brazil across the street and get their pasteis, quindin etc. and no mess and so good. Again, muito obrigado. Abracos, Steve PS. made your canja... excelente

Re: recipe for sonhos - Message sent by ...  on Feb 14, 2009 

Q. You have a great website! Do you have a recipe for sonhos? I ate them so much when I was in Brazil and I have been unable to find them in any local Brazilian markets here. Thank you,

A. Check out these recipes: http://tudogostoso.uol.com.br/receita/14974-sonho-de-creme.html  - http://vejasaopaulo.abril.com.br/materias/m0132220.html

Re: torta de frango - Message sent by Lisa on Dec 4, 2008 

Q. I would also like the recipe for torta de frango. The one someone asked you about on Sept 27, 2008. You asked what the name was. He was referring top the torta that is layered with mayonnaise and mashed potatoes. It is usually finished with potato sticks and resembles a cake. They sell it in Brazilian bakery’s either by the piece or the whole cake.

A. I don't know this kind of pie (torta de frango com purê de batata). Anyway, here are two recipes. Take a look at them: http://cybercook.terra.com.br/receita-de-torta-de-frango-com-pure-de-batata.html?codigo=2143 - http://cybercook.terra.com.br/torta-de-frango-com-pure-de-batata-na-comunidade.html?codigo=20855 Hope that this is what you are looking for. 

Re: pastel - Message sent by Diego on Dec 3, 2008 

Q. Thank you for your wonderful website. Do you happen to have the recipe for pastel (Brazilian turnover)? Thanks, Diego

A. Check out this site: http://tudogostoso.uol.com.br/receita/8645-pastel.html

Re: canjica - Message sent by Stephanie on Oct 15, 2008 

Q. Do you have a recipe for "canjica". I want to try it with canned hominy that they have here in the US. Love your web-site!, Stephanie

A. Check out these sites: http://www.nestle.com.br/Cozinha/receitas/canjica.aspx - http://receitas.maisvoce.globo.com/Receitas/Sopas/0,,REC979-7777-68+CANJICA,00.html  -  http://trembomenglishversion.blogspot.com/2007/06/nana-maria-canjica.html

Re: recipe - Message received on Sept 27, 2008 

Q. I am looking for the name of and a recipe for food my Brazilian wife used to make. It looks like a square cake and has layers of bread, chicken, olives, etc...covered in mashed potatoes and served cold and is oh so good.

A. I don't know this dish. Can you not ask your wife the name of the dish or ask her to prepare it for you? 

Re: coconut flakes - Message sent by Laura on Sept 17, 2008 

Q. I live in Nova Scotia and we have a young Brazilian student staying with us for the year. He will be 17 next week and I wanted to make the coconut truffles for his birthday.  I cannot find coconut flakes. Can I use regular coconut? Thank you, Diane

A. Desiccated coconut is available in most supermarkets, also in Chinese food stores. If you cannot find it use regular coconut and grated it yourself. 

Re: Tapioca - Message sent by Peggy on August 22, 2008 

Q. I am wondering about a treat that seems to be made and sold here in Brazil when women set up their stands in the parks on weekends. The sign simply says "TAPIOCA" and gives no other name for the food that is being served. The woman spoons some sort of tapioca starch or flour into a tiny metal skillet and tamps it down while it heats over a small flame. After a few minutes she flips it and then adds a filling of either mashed banana or toasted coconut along with sweetened condensed milk, and it is served hot (something like a small tapioca "crepe"). I would love to learn to make these when I get back home to the U.S., but I need to know if a certain type of tapioca starch or flour is required. Is there a specific name for this treat? Is something else added to the tapioca flour/starch to make it stick together, or does this happen when it is heated? Thank you for any light you can shed on this mystery, Peggy

A. The name of this treat is Tapioca. In Brazil, there are two kinds of Tapioca starch (sweet/sour = polvilho doce/azedo), but I think it doesn't make a difference if you use one of them. You can find tapioca starch in Chinese Food stores. Tapioca starch is very sticky when mixed with water. It seems to be very easy to make Tapioca. You just need tapioca starch and water (salt is optional) to make the dough and your favorite filling. Check out these recipes: http://receitas.maisvoce.globo.com/Receitas/Massas/0,,REC1927-7775-79+TAPIOCA,00.html  -  http://tudogostoso.uol.com.br/receita/6584-tapioca.html  - http://www.muitomaisreceitas.com.br/receitas/doces/tapioca.html

Re: brazilian spaghetti - Message sent by Laura on August 17, 2008 

Q. I had a chilhood friend who's mother use to make us brazilian spaghetti:cream of mushroom, onion, bacon boiled eggs but i don't remember exactly what else was in the recipe... would you know the recipe? Thank You, Laura.

A. I don't know this dish, but it's very easy to make a cream of mushroom, onion and bacon for spaghetti.  Stir-fry chopped onion with chopped bacon. Add the mushroom in slices and stir-fry. Add the whipping cream and season it with pepper, salt and parsley. Boil the sauce over low heat for 5 minutes and it's ready to serve/add to the noodles. You can add grated parmesan cheese to the sauce and the boiled eggs. 

Re: 'pastel' and 'carne de sol' - Message sent by Ana on August 11, 2008 

Q. I love the recipe section of your website. I was looking for a recipe for 'pastel' and 'carne de sol' but I couldn't find it. I was wondering if you could add it on to your site? Many thanks! Regards, Anna

A. I will add a recipe for pastel on my website when I have time. Here is a recipe: http://tudogostoso.uol.com.br/receita/8645-pastel.html Carne de sol or carne seca you have to buy in Brazilian supermarkets. We usually don't make it at home. 

Re: Maionese recipe - Message sent by Jose David on August 6, 2008 

Q. Thank you for your web site. I am going to attempt the Maionese recipe, but I do not know what size mayonaise to use. Is it the smallest, medium or large?

A. You can use the medium size mayonnaise. 

Re: sour cream and Feta cheese - Message sent by Isa on August 3, 2008 

Q. You have a wonderful website. I just moved to Sao Paolo 2 weeks ago and don't speak any Portuguese yet. I will be trying many of your recipes on my family to immerse them in the Brazilian culture. At the grocery store, without speaking Portuguese, I still managed to find most of my staple items and also discovered new fruits and products to try. However, I am struggling to find a few items that I use a lot in my cooking: sour cream and Feta cheese. Do you know that Portuguese translation? Are these products typically found in Brazil? Thanks so much, Obrigada, Isa

A. In Brazil, we use "creme de leite" (whipping cream, double cream). We don't have sour cream (creme de leite azedo), but  you can find recipes here: http://www.pratiqueleite.com.br/content.php?recid=3501&type=A - http://www.saborosas.com/frontoffice/recipe.php?id=394 . Feta cheese is "queijo de leite de cabra ou ovelha". I think you cannot find the Feta cheese from Greece in Brazil. Take a look at the big supermarkets or at a store where they sell imported products (loja de produtos importados).  By the way, here you can find some types of typical Brazilian cheeses: http://www.posto7.com.br/queijos.htm  

Re: suggestion - Message sent by Kate on Jul 23, 2008 

Q. I enjoyed your site and hope you might answer a question for me. I live in a condo in Louisiana. We are replacing the siding on every condo. All of the people hired to do the work are from Brazil. They will be working on my condo this week. I would like to make something for them to eat as a way of saying thank you. I hope you will give me some ideas on what they might like. In advance, thank you so much for your kind attention to this matter. Sincerely, Kate

A. As for your question, I suggest: pão de queijo (http://www.sonia-portuguese.com/recipes/pqueijo.htm), bolo de fubá (http://www.sonia-portuguese.com/recipes/bolfuba.htm) or torta de frango (http://www.sonia-portuguese.com/recipes/tfrango.htm). 

Re:  "torta de bolachas" - Message sent by John on Jul 20, 2008 

Q. I love your website and am so glad I found it!  I lived in Brasil about 10 years ago for a brief period and came to love the culture, the people, and especially the food.  I have enjoyed trying out many of your recipes. While I was in Brasil, I remember a common desert that the locals called "torta de bolachas."  It was essentially a layered "cake" that had the thin brasilian cookies (plain flat cookies) in layers with layers of I think it was probably a vanilla pudding type creme and/or chocolate pudding, or whipped cream. Often times they would garnish the top with toasted shredded coconut or grated chocolate.  I could try to recreate this as you can see, but I'm not sure what exactly was used for the creme fillings.  Have you heard of such a "torta de bolachas" and do you know have a recipe or know where I could find one?  Muito obrigado! John jul 20

A. Take a look at this site: http://tudogostoso.uol.com.br/receita/6836-pave-de-bolacha.html On my website you can find a recipe for pineapple cassata (cassata de abacaxi) http://www.sonia-portuguese.com/recipes/casaba.htm, which is very similar and also delicious.

Re: pumpkin dish - Message sent by Andrea on July 22, 2008 

Q. I think your website is great. We were in Rio several years back. While we were there, one of the dishes we enjoyed contained ground beef, pumpkin, onions, garlic, and I don't remember what else. I think it was called pumpkin e bobora (wrong spelling, I think) Have you ever heard of the dish? Thanks, Andrea

A. "Abóbora" is pumpkin, but I don't know this dish. Anyway, here are two recipes for "meat with pumpkin": http://pt.wikibooks.org/wiki/Livro_de_receitas/Carne_cozida_com_abóbora - http://tudogostoso.uol.com.br/receita-imprimir.php?pic=yes&cod=45897

Re: traditional Brazilian meal - Message sent by Kate on Jul 18, 2008 

Q. We enjoyed your web site and appreciate the work you put into it; especially the recipes. We have a friend that has lived in Brazil for two years and has now returned to the U.S.  We hope to fix him a special meal to surprise him. Of your recipes, could you recommend a traditional Brazilian meal that he might have eaten while he was there? Can you suggest popular Brazilian foods. Thanks.

A. I suggest: caipirinha (http://www.sonia-portuguese.com/recipes/caip.htm) and pão de queijo (http://www.sonia-portuguese.com/recipes/pqueijo.htm) as appetizer, arroz (http://www.sonia-portuguese.com/recipes/arroz.htm), feijão (http://www.sonia-portuguese.com/recipes/feijao.htm), frango assado (http://www.sonia-portuguese.com/recipes/frangoas.htm) e maionese (http://www.sonia-portuguese.com/recipes/maionese.htm) as main dish and pudim de coco (http://www.sonia-portuguese.com/recipes/pudco.htm) for dessert. 

Re: "molho vinagrete" - Message sent by Elizabeth on June 24, 2008 

Q. I had a friend who was Brazilian and she made a delicious topping to put on steak. I believe it had tomatoes, onions and olive oil in it. I do not remember the name of it or how to make it. All I can remember is that it was so good! Does it sound familiar to you? If so I would love to have the recipe. Thank you for your time! Sincerely, Elizabeth

A. I think you are talking about "molho vinagrete". Take a look at the recipe available on my website: http://www.sonia-portuguese.com/recipes/saltom.htm  

Re: recipes without egg - Message sent by Sridevi on June 11, 2008 

Q. I just got to see the recipes of Brigadeiro; Docinho de coco; Birthday cake; Carrot cake; Corn flour cake; Creamy corn flour cake but all these are with egg. I request you to share these recipes without egg. I would be thankful to you if these recipes are posted without egg. Regards, Sridevi

A. The egg in the brigadeiro/docinho de coco is optional, but I cannot remove the eggs from the other recipes. Egg is an essential ingredient in most cake recipes. If you are allergic to eggs or cannot eat eggs for whatever reason, try to find another product that can replace it. 

Re: churrasco - Message sent by Bill on May 28, 2008 

Q. I really like your recipes, especially the ones for canja and feijoada. What are the chances of adding a churrasco recipe?

A. I will add a "churrasco" recipe when I have time. 

Re: pao de queijo - Message sent by Debbie on May 1, 2008 

Q. I am planning to make your recipe for my son's open house next month. I noticed you said the pao can be frozen, but there were no reheating instructions. Do I thaw them out first?, or do they go directly from freezer to oven?

A. They go directly from freezer to oven (200 Degrees) for about 20-25 minutes or until golden brown.

Re: recipes - Message sent by Amber on April 17, 2008 

Q. I have had the pleasure of visiting Brasil on a few occasions and LOVE the sanduices stuffed w/ chicken pork or beef. I cannot find the recipe anywhere. Are you familiar with the sanduiche that I refer to? It is rectangle and open on the ends. We bought them at all the kiosks at the mall next to the Barcus in Niteroi, etc. Also, I would love to make pizza – Portuguese. (With egg)uuummmm. Not sure where I can get the mustado or ketchup as it is not like ours….OH YEAH what about the coffee w/crème-not leite.  What is that crème? How do you brew your coffee to get that super flavor and strength? Thank you, Amber

A. There are many kinds of sandwiches in Brazil. Take a look at the websites below. "Creme de leite" or "chantilly" is whipped cream. Brazilian coffee is strong and the roasting process is different. (http://tudogostoso.uol.com.br/receita/822-sanduiche-de-frango.html - http://tudogostoso.uol.com.br/receita-imprimir.php?pic=yes&cod=18472 - http://tudogostoso.uol.com.br/receita/13204-sanduiche-de-mignon.html  - http://tudogostoso.uol.com.br/receita/2807-pizza-a-portuguesa.html) 

Re: recipes - Message sent by Lisa on April 14, 2008 

Q. I have a Brazilian friend who is getting married here in Rochester NY next week. Her mother is coming from Brazil and would like to make Feijoada for a party. She asked me if I know of a place to get paios sausage. I can't find it here in town. However, I make my own sausages (have made chorizo, linquica, andouille, and others before). Do you have or know of a recipe to make paios?

A. I don't have a recipe for "paio" sausage and I cannot find one on the net. We usually buy "paio" at the supermarkets in Brazil. I suggest that you replace it with any other smoked pork sausage that you can find in the US. Anyway, check out these websites if you want to make your own "paio" (http://www.paodeacucar.com.br/detalhe.asp?categoria=catcarneavepeixe&subcategoria=catlinguicasalsicha&idproduto=4272991  -  http://www.engetecno.com.br/fabricar_paio.htm ). 

Re: measuring cup - Message sent by Pam on April 11, 2008 

Q. What a wonderful website you have. I have a question I hope you may be able to answer. Our Brazilian au pair has several recipes she would like to make but we are not sure how the Brazilian measurements in her recipes compare to the English measures we use here in the U.S. I see from many of your recipes that 1 xicara "translates" to 1 cup, but is that "cup" equal to an 8 ounce measuring cup?  Are there other measurements we may need to convert? We appreciate any suggestions you have. Thanks!

A. I am happy to hear that you like my website and I would be happy if you could recommend it to other people who are interested in Brazil or learning Portuguese. As for your question, 1 "xícara" equals 1 cup (measuring cup).

Re: simple recipes - Message received on April 4, 2008 

Q. I am hosting a wedding shower for my brother's fiancee. She is from Brazil and has been in the US only a couple of years. Could you suggest a couple simple recipes that would make her feel at home and also incorporate her culture into our typical American shower. Any suggestions I would appreciate. Thank you so much for your time.

A. Take a look at the recipes for appetizers and savory snacks and also sweet and desserts available on my website.

Re: creamy corn cake recipe - Message sent by Heather on March 11, 2008 

Q. I had a question about the creamy corn cake recipe . . . for baking the cake, what type of a mould do you suggest? What size?  Can I use a regular cake pan? Thank you, Heather 

A. Yes, you can use a regular cake pan. 

Q. What size of pan or mould do you recommend?  Will it work for cupcakes?  I am making it as part of a second grade class "carnival" celebration--the kids have been studying Brazilian culture and many parents from the class are making dishes from your website.

A. Any kind of mould that you have at home will do. This recipe is not so good for cupcakes because there is a cream on the top. The paper will be wet. I am happy to hear that you are making dishes from my website. 

Re: "breakfast"- Message sent by Rue on Jan 29, 2008 

Q. I loved the recipes on your web-site. I've been trying to find information on what Brazilians eat for breakfast. I understand this will vary by region but if you have any examples (or suggestions where I could find the information for myself) I would really appreciate it. Thanks very much, Rue

A. Most Brazilians have just bread and butter with a cup of black coffee or coffee with milk for breakfast. Some people have also fruit, a glass of juice, a piece of cake, fresh cheese (queijo fresco) or cereals for breakfast. Take a look at Maria-Brazil website (see Links on my website) for more information on Brazilian culture.

Re: "Creme de abacate" - Message sent by Leonardo on December 21, 2007

M. Just a quick note to say thank you for the recipes on your site. Had a sudden desire for “creme de abacate” and saw the recipe on you site. Happy Holidays! Leonardo

Re: "estrogonofe"- Message sent by Stephanie on November 26, 2007 

Q. This is the best site I've ever stumbled across this year!! It brings back all my memories of my exchange student year in Brazil . Sonia, gostaria de pedir receipe do estrogonof...toh morrendo de saudades do estrogonof do Brasil...brigada. ps: muito obrigada pelo receipe de coxinha...

A. Dê uma olhada nessas duas receitas: http://tudogostoso.uol.com.br/receita/2744-estrogonofe-da-casa.html  - http://cybercook.uol.com.br/mostra_receita.php?codigo=1014

Re: "canja de galinha"- Message sent by Ric on November 13, 2007 

Q. I am a book designer and I'm after Portuguese recipes like Canja de Galinha etc. and it's origin/story etc. When I came across your site, I was surprised to read about Canja de galinha being typical from Brazil, as my Brazilian friends tells me it's not !? I have also found these sites, where it says that Canja de Galinha it's from different regions of Portugal (Entre Douro e Minho & also from Figueira da Foz in Costa de Prata in Beira Litoral). http://pt.wikipedia.org/wiki/Canja_a_doentes http://www.culinarias.net/receita/?637/Canja_de_Galinha/ I have also found after further research, where Maria Oliveira (from Portugal) awarded a B.A. in Portuguese, from California State University, clearly states her favourite Portuguese recipes being Canja de Galinha etc. Since I'm about to travel to Brazil in a few days, I would like to know, where in Brazil is the Canja de Galinha from? Maybe if you tell me the region, I can visit to investigate your theory for my book. Many thanks, Ric

A. I am from São Paulo State and canja de galinha is a typical Brazilian soup and I assume that other regions in Brazil also eat it. The Portuguese (http://veja.abril.com.br/idade/estacao/veja_recomenda/241104/canja.html) brought the "canja" to Brazil as well as "bacalhau" and other dishes, but nowadays these dishes are Brazilian and unlike you, I am not concerned about their origin. As a former Portuguese colony, Brazil was influenced a lot by the Portuguese people/culture in the past. In Asia (Hong Kong, Singapore, China) they also eat "congee". I think that the word "canja" was maybe translated from "congee" (or the other way round) even though the Chinese chicken congee is a bit different (http://www.novasociedade.com.br/cozinha/receitas/sopas.html). Chicken soup is available almost everywhere in the world and it's a healthy and tasty soup. 

Re: "jibuni"- Message sent by Hideyuki (Kanazawa, Japan) on October 30, 2007 

Q. I am a 64 years old Japanese and living in Kanazawa. I am looking for the original word "jibuni." (Kanazawa's tradional dish). In 1600's many Portuguese missionaries came to Japan to preach the Christianity. At that time they introduced many Portuguese dishes, including "jibuni". In my research, I am wondering if there is the connection of the word 'giblet' and 'jibuni.' I checked the word giblet in the Portuguese dictionary, but I couldn't find the exact word in Portuguese. Do you have the word 'giblet' in Portuguese? I'd like to know it. Thank you!

A. I've never heard about "jibuni" before. "Giblet" is "miúdos" in Portuguese. I don't think that these words are related because they don't use giblet in this recipe (http://shofu.pref.ishikawa.jp/inpaku/toshiie/eng/100/055.html). 

Re: "common" bread - Message sent by William (North Carolina, USA) on October 17, 2007 

Q. I was wondering if you have a recipe for the "common" bread that is sold at the panificadoras in Brazil. I used to live in Curitiba and I'd eat it all the time. However, I can't seem to find a recipe for it. In fact I'm not even sure what to look for. It seems there are lots of bread recipes out on the Internet, and I wonder if what I'm looking for is so common in Brazil that nobody has thought to put it on the web. I'm also wondering if there's a special way to cook it. I've found a couple of recipes claiming to be pãozinho or pães, but they don't seem to be right. They're way to heavy. Any help you can give me would be very appreciated.  Thank you.

A. Check out this website: http://tudogostoso.uol.com.br/receita/9589-pao-caseiro.html 

Re: Brazilian spice- Message sent by Julie on October 4, 2007 

Q. I have visited Brasil for Mission work on the Amazon and ever time I leave I bring back with me a Brazilian Spice. I am wanting to know if you have that recipe or if you know what it is? I use it in my rice all the time and in many other Brasil recipes. There is a lady who makes it for us at the church and we wrap it up and bring it back on the plane. If you have it I would love to get it from you I have looked all over for it. Thanks, Julie

A. I don't know what spice you are talking about. Maybe they use another kind of spice in the Amazon region. Ask the lady who makes it to give you the name of the spice and the recipe. Usually we put garlic, onion and salt in our rice (See the recipe for rice on my website). 

Re: "uka"- Message sent by Elizabeth on September 17, 2007 

Q. While visiting Boston, my daughter and I discovered a Brazilian shop that served what they called "uka".  I'm sure the spelling is not correct but that was how is sounded. Would this possibly be your corn flour cake? And how is corn flour different from corn meal? Thank you, Elizabeth

A. I don't know the word "uka". Corn flour cake is called "bolo de fubá" in Portuguese. Corn flour or corn meal is the same when translated to Portuguese (fubá). By the way, you can find a recipe for "bolo de fubá" on my website (see Recipes). 

Re: "acarajé"- Message sent by Judi on September 13, 2007 

Q. We are looking for a recipe for a white bean and shrimp cake recipe. The shrimp and beans are mixed together, shaped into patties, dipped in flour and fried. Do you have a recipe for this or can you direct me to a site where I can find one? Thanks very much, Judi

A. Check out these websites: http://www.cookbrazil.com/popup.php?sb_id=5 -

Re: "vinagrete"- Message sent by Lucy on September 12, 2007 

Q. I have been trying to remember a recipe taught me years ago by a Brazilian visitor. It involved lots of sweet peppers (green, red, yellow), chopped, onions, olives and a marinade of vinegar and ???? I think he called it "vinegre" but I am not at all sure. But I am sure that it was easy and delicious and a wonderful addition to meats and eggs. If it helps, he was from the state of Minas Gerais (I hope I have spelled that properly). Any clues? Lucy

A. Check out these websites: http://www.recipezaar.com/251854 -

Re: "bem-casados"- Message sent by Madeleine on September 6, 2007 

Q. Having a wedding in Illinois in May 2008. Do you know anywhere I can order Bem Casados and have then wrapped for the guests and shipped. Thanks, Madeline

A. In Brazil you can find many people who make "bem-casados", but I don't know anyone in the US. Check out this website (http://www.bemcasadosnataly.com.br/) and maybe you can contact Nataly for more information. 

Re: "cheiro verde" + "requeijão" - Message sent by Alyssa on September 1, 2007 

Q. What is 'cheiro verde' and 'requeijão'? I live in Canada and some things that are sold in Brazil aren't sold here, so if I can't find it in Canada then can you let me know what I can substitute for it. Thanks, Alyssa

A. "cheiro verde" is parsley and spring onion and "requeijão" is a kind of cream cheese. You can find "requeijão" in Brazilian and also in Lebanese food stores. Check out these websites: http://en.wikipedia.org/wiki/Requeijão - http://store.amigofoods.com/virecr8oz.html

Re: "Feliz Aniversario ou Parabens" - Message sent by Ines on August 28, 2007 

Q. Eu tambem sou brasileira, mas nao e por isso que estou aqui! Eu moro nas Highlands da Escocia, e uma amiga minha daqui, escocesa, tem uma amiga portuguesa que estara fazendo aniversario brevemente. Esta amiga minha quer fazer um bolo de aniversario para a amiga portuguesa e gostaria de escrever HAPPY BIRTHDAY em portugues. Eu nao tenho certeza o que seria melhor: FELIZ ANIVERSARIO OU PARABENS. Sera que voce poderia me aconselhar? Por sinal, estou achando o seu site bem legal e informativo. Ainda nao naveguei por todas a paginas! Muito obrigado, Ines

A. Eu acho melhor sua amiga escrever "Feliz Aniversário" no bolo.

Re: "a custard type of dessert" - Message sent by Cindy on August 8, 2007 

Q. I was at a Wedding Brunch last Sunday and the dessert that was served was a custard type of dessert.  I asked for the recipe, but the hostess says she does not share her Brazilian recipes. It was very light. It had cream cheese and fruit in it. Do you have any idea what this could be? Thanks, Cindy

A. I have no idea what is it. What's the name of the dessert? They don't have to give you the recipe, but they can tell you how it's called in Portuguese.

Re: birthday cake - Message sent by Louisa on July 29, 2007 

Q. I'm an American obsessed with Brazilian cooking and baking. My husband is from Rio and I am planning on making him a birthday cake on Sunday. My question is, when making the birthday cake, you have two recipes listed for the "topping", whipped cream and homemade icing. Are both needed for the cake, or did you list them so we could choose which to use. Also, for the filling, when you say use the ingredients, "for the cream", you are not talking about the whipped cream correct? Just the condensed milk mixture that goes between the layer cakes??

A. You can choose which recipe you want to use for the topping. Just the condensed milk is used for the filling, not the whipping cream.

Re: maracujá creme - Message sent by Janet on July 27, 2007 

Q. We recently moved to Porto Alegre and are loving it. We tried the maracujá creme for dessert and loved it. Do you have the recipe by chance? I will greatly appreciate it. Thanks and have a wonderful day. I love you website. Kind regards, Janet

A. Check out these websites: http://tudogostoso.uol.com.br/receita/5646-musse-de-maracuja.html - http://milreceitas.blogspot.com/2005/09/musse-de-maracuj-receita-fcil.html

Re: "casadinho de goiabada" - Message sent by Sara on July 27

Q. Gostaria de saber se vc tem receita de "casadinho de goiabada" o que mais preciso e a receita da massa... nem tanto da goiabada pois pode ser qualquer recheio! obrigaga!!!! Sara

A. Aqui vai uma receita: http://tudogostoso.uol.com.br/receita/1009-casadinho.html Obs. Se você fizer uma busca na Internet, você encontra outras receitas.

Re: couve-portuguesa - Message sent by Cylena on July 19, 2007 

Q. I am trying to make this recipe (bacalhau à portuguesa). My Brasilian Husband translated it the best he could into English but he is unsure what couve-portuguesa is. I have looked on the web but I can't find exactly what the word is in English. I can find a lot of info about Couve, but I want to know what couve-portuguesa is in English. Can you help me? Cylena

A. There are different types of couve (kale = green collards) and they don't differ very much in taste. Take the one that you can find in your country.

M. Thanks! That's basically what I decided to do. I wasn't sure if that type was special or needed in that recipe but my Husband told me that he doesn't eat the couve anyways so I was researching for nothing!

Re: Bolo de Apim - Message sent by Adriana on July 6, 2007 

Q. I was visiting your site and I loved the recipes but do you know of any for Bolo de Apim? It’s really light and I guess is traditional Brazilian. 

A. Check out these sites: http://tudogostoso.uol.com.br/receita/7292-bolo-de-aipim.html  - http://panelinha.ig.com.br/receita.phtml?cod_rec=754

Re: bem-casados - Message sent by Debbie on June 11, 2007

Q. Hello! I manage a bakery in upste NY, and am looking for a traditional recipe for Bem Casados for a Brazilian bride to serve at her wedding reception. The few I have found on the web are either in Portuguese, or don't seem authentic to me. Do you have one I might use? Thanks so much for your time. Debbie

A. Check out these websites: http://tapioca.blogs.com/tapiocaflour/2005/12/index.html - 

http://www.freewebs.com/bemcasados/receitatradicional.htm - http://www.muitomaisreceitas.com.br/receitas/1690/doces/bem-casado.html 

Re: pamonha - Message sent by Wesley on May 31, 2007

Q. Voce tem um receita para pamonha?

A. Dê uma olhada nesse site: http://globoruraltv.globo.com/GRural/0,27062,LTC0-4373-266082,00.html

Re: Chicken hearts - Message sent by Diane on May 17, 2007

Q. My son is doing a report on Brazil for school. He has to make a Brazilian dish to share with the class and wanted to make chicken hearts. Do you have such a recipe? Thank you. Diane

A. Usually we grill or cook chicken hearts. We season chicken hearts with salt, pepper, garlic and parsley. You can grill them on a stick, pan-fry or cook them until soft. I personally prefer grilled chicken hearts.

Re: Brigadeiro - Message sent by Dana on April 30, 2007

Q. How many truffles does your Brigadeiro recipe make?

A. You can make 30 to 50 pieces. It depends on the size you make the balls. 

Re: Moqueca de camarão - Message sent by Karla on April 16, 2007

Q. Would you have a recipe for moqueca de camarao? Bahian style? Thanks! Karla

A. Check out these sites: http://www.escapeartist.com/Travel_Mag/Issues/01/Recipes.html - http://www.globalgourmet.com/destinations/brazil/moqueca.html

Re: Chicken with garlic - Message sent by Steven on April 16, 2007

Q. I traveled to Rio in the late 70's and we stumble on this chicken with whole lot of garlic dish (best thing I ever tasted). Do you know the name of this dish and maybe the recipe? Thank you, Steven

A. I don't know what dish you are talking about, but take a look at the chicken recipe (Roasted chicken) available on my website. In Brazil we always use garlic, parsley, salt, pepper and sometimes also lemon and bay leaves to marinate meat and fish. That's why I don't like to eat meat/fish in most Western restaurants. They usually season meat/fish with just salt and pepper. Garlic really adds flavor to meat/fish dishes and it's also very healthy.  

Re: Brigadeiro - Message sent by Robin on April 15, 2007

Q. I was married to a Brazilian man for 18 years and learned to cook many foods. I also learned to cook brigadeiro's from my mother in law. Here is my question. Your recipe does not pre-cook the lata de leite condensado for 2 hours in a pan of covered water before you cook it in the pan with the chocolate. Does it change the texture if you do not pre-cook it? Also, she never put a gema de ovo in hers... Thanks, Robin

A. There is no need to pre-cook the condensed milk for the "brigadeiro". Some people don't add egg yolks, but I do and I am happy with this recipe.

Re: Brazilian corn pie - Message sent by John on April 13, 2007

Q. I recently visited the village of Pomaire where I enjoyed "Brazilian corn pie". It was explained to me by our guide that this is a very Brazilian dish. I was wondering if you could provide me with a recipe. Thanks, John

A. I don't know any typical Brazilian corn pie. Pomaire is a Chilean restaurant and I assume the pie must be Chilean, not Brazilian. Anyway, take a look at these websites: http://tudogostoso.uol.com.br/receita/11141-torta-de-milho-facil.html -  http://cybercook4.uol.com.br/mostra_receita.php?codigo=9937 - http://www.iserv.com.br/culinaria/Torta_de_milho_verde_499.asp

Re: Pasteo - Message sent by Sylvie on April 10 and Annemarie on June 19, 2007

Q. I have a funny request for you. We have a Brazilian friend visiting for a few weeks, he says his favorite food is "Pasteo". I have been searching the net for a recipe without any success. Would you by any chance have a recipe for pasteo? I believe it is some kind of pastry with chicken and cheese in it but I'm not sure.

Q. I enjoy eating Pastels, Is there a recipe? Please let me know. Thank you very much. Annemarie

A. The correct spelling is "pastel". Check out this website: http://tudogostoso.uol.com.br/receita/8645-pastel.html 

Re: Fruit filled bonbons - Message sent by Amanda on April 2, 2007 

Q. I am trying to find a recipe for fruit filled bonbons. My husband is from Brazil and his family made some for our wedding and I really wanted to try and make them my self. So I was wondering if you had that recipe? It would be awesome, I really wanted to surprise him. Thanks so much, Amanda

A. I don't have a recipe for fruit filled bonbons, but take a look at this website: http://www.juliano.com.br/artigos/diversos/cursodechocolate/curso%20de%20chocolate%20bombons.html or ask your husband's family to send you the recipe since they made some for your wedding.    

Re: Recipe request - Message sent by Tamara on April 1, 2007

Q. I am looking for a recipe for Brazilian Cheesecake (Pudim de Queijo). My husband had this at a local Brazilian restaurant and loved it. Any help would be appreciated. Thank you in advance. Tamara

A. Check out this website: http://tudogostoso.uol.com.br/receita/4266-pudim-de-queijo.html

Re: Chocolate Truffles - Messages sent by Kristie on April 1 + 3, 2007

Q. I'm making the chocolate truffles for my class because we are doing a project on Brazil, and I was just wondering what size can of sweeten condensed milk should I use? Thanks, Kristie

A. You can use the standard condensed milk can available almost everywhere (http://www.verybestbaking.com/products/carnation/sweet/default.aspx  -  http://www.mexgrocer.com/2565.html). You can also find it in Asian/Chinese food stores. 

M. I just wanted to say that the truffles are delicious! I'm sure my class will love them. I'll give my teacher your website for future years when she gives this project, so that other kids who do the Brazilian culture can use your awesome website. Thanks! Kristie

Re: Bolo de bolacha - Message sent by Ila on March 22, 2007

Q. I wonder if  you have the recipe for the above cake. I appreciate your help. Regards, Ila

A. Check out these sites: http://www.gastronomias.com/doces/doce0620.htm - http://tudogostoso.uol.com.br/receita/595-bolo-de-bolacha-de-nata.html

Re: Egg less corn cake recipes - Message sent by Sreedevi on March 21, 2007 

Q. Can you please post Corn cake recipe without using egg. Regards Sreedevi

A. I don't know any corn cake without eggs. Take a look at these sites:

http://anamariabraga.globo.com/receitas.asp?id1=761 - http://cybercook4.uol.com.br/ver_receita_cooknauta.php?codigo=17896

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