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The name “Guacamole” has indigenous origins: “Ahuacatl” (avocado) and “mole”, a generic name for “sauce”.  It is a typical Mexican delicacy served with many dishes, but especially with nachos.  According to pre-Hispanic tradition, the way of making Guacamole was taught to the Toltec people by the God Quetzalcoatl.  This delicacy was created by the Aztec culture, but after the arrival of Spanish colonists, it was exported to the European continent. It’s a great snack for a lazy evening.

Adapted from: https://www.saboravida.com.br/gastronomia/2020/11/12/especial-guacamole-historia-receitas-beneficios-harmonizacoes-e-duvidas/

Ingredients

2 medium avocados

1 small onion, finely chopped

1 ripe tomato, chopped

1 squeezed lemon

1 teaspoon of paprika

1 coffeespoon of salt

Chive to taste

Pepper to taste

How to prepare

Peel and mash the avocados in a medium serving bowl. Stir in all the ingredients cover it in wrapping film and rest it in the fridge for half an hour to blend the flavor.

Paulo Christyan

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This recipe I learned through a recipe Instagram profile.  For me, it's a perfect dessert, because it's the combination of two food items that I really like: chocolate and coffee.  This recipe is recommended for lovers of these two delights. It can also be a great way to earn some extra income by selling them.

Ingredients

1 can of condensed milk

90g of milk chocolate bar

3 teaspoons of instant coffee

2 tablespoons of cocoa powder

1 tablespoon of butter

How to prepare

- Start by dissolving the instant coffee in warm water until it forms a very thick syrup.

- Chop the chocolate bar into small chips.

- Then, mix all the ingredients in a thick-bottomed pan and cook it in a very low temperature, always stirring until it detaches from the bottom of the pan.

- Let it cool covered with plastic wrap.

- Make small balls and roll them on chocolate sprinkles.

Paulo Christyan

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This is my grandmother's recipe for my favorite dessert, and whenever I eat or remember the recipe I have good memories. Since I was little, I have loved pumpkin jam and my grandmother always makes it for me.

I remember one time when I was still very small and I really wanted this dessert, and my grandmother said she would only make it if I helped her. So, I went to help her, and while I was mixing the candy on the wood stove my grandmother was sewing and talking to me. The candy splashed a lot and I called her all the time to see if it was ready, because I was already tired.

Ingredients

1 kg of pumpkin (peeled and cut into medium pieces)

2 cups of sugar

1 L of water for cooking the pumpkin

How to prepare

- In a pan, add the water and the pumpkin and cook it until the pumpkin is soft.

- Drain the cooking water and mash the pumpkin with a fork until it turns into a paste.

- In a thick pan, place the pumpkin and the sugar and cook it in a low heat. Turn it off when it reaches the jam texture.

- Wait until it cools and serve it.

Paulo Christyan

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Chicken Fricassê is a recipe that historically originated in France, in the middle of the 16th century, and although there is no consensus among historians, it is believed that the meaning of the name is to fry into pieces, frire meaning "fried", and casser meaning "broken into pieces", both in French
In Brazil, the recipe for fricassee is based on a creamy sauce, but the meat is shredded chicken, as in the recipe above, and often au gratin with potato chips.

Ingredients:
1 can heavy cream
1 can of green corn
1 cup cream cheese
100g of pitted olives
2 shredded chicken breasts
200g of sliced mozzarella cheese
100g of potato sticks
1 cup of water
1 pinch of salt

How to prepare:
1- Blend the corn, cream cheese, heavy cream, and water.
2- Saute the blender cream with the shredded chicken, olives, and salt until it becomes thick in texture.
3- Put the sauteed mixture in a baking pan, cover it with mozzarella and spread the shoestring potatoes on top.
4- Bake in the oven until bubbling.
5- Serve with white rice.

Chef: Sarah Albuquerque

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Delicious, carrot cake is a classic of world confectionery. Its origin is not clear: according to the World Carrot Museum, it originated from carrot pudding recipes from medieval times. During this period, sugar was expensive and scarce, so the vegetable substituted the sugary ingredient.
The earliest references historians have found to carrot cake date back to the 18th century. In the New York Cookbook (1992), author Molly O'Neill states that George Washington, the first president of the United States, ate a carrot tea cake at Fraunces Tavern, a historic restaurant in New York City, on November 25, 1783 - known as the day of evacuation, when the British army left the United States at the end of the American Revolutionary War.
Nowadays, North Americans have the custom of serving carrot cake with cream cheese frosting. In Brazil, the tradition is to make a chocolate syrup. Here, the sweet is so loved that it even has a special date: February 3 is celebrated as the National Carrot Cake Day.

Ingredients:
- 1 carrot cake mix Fleischman
- 1/2 cup cold milk (120ml)
- 3 eggs
- 1/3 cup of soybean oil (80ml)
- we added 1 diced carrot
For the topping:
- condensed milk
- 1 bar of milk chocolate
- 1 bar of semi-sweet chocolate
- 1/2 cup of milk
- 1 soap of butter

How to prepare:
- Before you begin, preheat the oven to 180 C and choose your baking pan.
1: Mix the contents of the package with all the ingredients;
2: Beat in the mixer or with a spoon at high speed for about 5 min or until the dough is very smooth, homogenize and pass to the greased baking pan;
3: Place in the preheated oven and bake for 30 minutes. To check if it is ready, prick it with a fork that should come out clean and dry.

Chef: Sarah Albuquerque

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I always liked pasta, It's my favorite food in the whole world. And when I lived in my grandmother's house, my uncle made this pasta for me most nights. It was very tasty! Making this recipe brings back good memories.

Ingredients:

- 1/2 package of spaghetti pasta;
- 2 Garlic cloves;
- 1/2 Onion;
- 500 grams of corned beef (coxão mole);
- 1 carrot;
- Calabrian pepper (to taste);
- Black pepper (to taste);
- Saffron (to tase);
- Salt (to tase);
- Scallion;
- 1/2 tomato sauce.

How to prepare:

- Dice the onion and set aside;
- Cut the carrot and the meat into small cubes;
- In a pan with boiling water add a pinch of salt and the spaghetti and let it cook until is 'al dente' and reserve the cooking water;
- In another pan saute the garlic and the onion and let it brown;
- Add the meat and the seasonings, then add the carrot and a little water;
- Cover the pan and let it cook for 10 minutes. P.S.: add more water if necessary;
- When the meat and carrots are done, add tomato sauce and adjust the seasoning;
- Add the pasta and some of cooking water;
- Turn off the heat, season with scallion;
- Serve as you prefer.

(Lorena)

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This is a typical snack that reminds me of my childhood. Served in numerous carts in the squares, parks and cornes of the city of Assis in the late afternoon and evening. Very common at parties and gatherings of family and friends, specially in winter.

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This is a typical snack that reminds me of my childhood. Served in numerous carts in the squares, parks and cornes of the city of Assis in the late afternoon and evening. Very common at parties and gatherings of family and friends, specially in winter.

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Hot dog on the plate

Ingredients:
- Hot dog buns;
- Sausages;
- Tomatoes;
- Green corn;
- Potato sticks.

Accompaniments:
- ketchup, mustard, mayonnaise, chopped tomato, green corn and potato sticks.

Way of preparing:
- Boil the sausages;
- Cut the bread in half and heat on the plate;
- Spread mayonnaise on the bread and put a sausage in the middle;
- Add corn, chopped tomatoes, ketchup and mustard;
- Throw the potato straw on top.
Eat at will.
Alessandro.

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This is a typical food from the interior in the state of São Paulo. Memories of my land. Serves in restaurants and also appreciated at family and friends gatherings.

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This is a typical food from the interior in the state of São Paulo. Memories of my land. Serves in restaurants and also appreciated at family and friends gatherings.

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Sliced ​​barbecue on the plate: (churrasco fatiado na chapa paulista).

Ingredients:

- 1 kilo of beef (picanha, titty, rump);

- Salt (to taste);

- 2 cups of rice;

- 250 grams of beef jerky green smell;

- 2 onions;

- 50 grams of orégamo;

- 1 cup (teacup) of olive oil;

- 1 cup (teacup) of vinegar

- Toast;

- Lettuce/tomato/cucumber/egg.

Way of preparing:

Beef:

- slice the meat according to the cut;

- heat the plate and grease it with the meat's own fat;

- distribute the slices on the plate, add salt to taste and turn on the plate as you prefer (medium, rare or well done).

Side dishes

Rice:

- Boil the jerky to remove some of the salt;

- After drying, shred the meat;

- Cook the rice very loose and mix the jerked beef and the chopped green smell;

Sauce:

- cut the onions into slices;

- place on a platter with olive oil and vinegar;

- mix the orégamo and let it enjoy, the more enjoyed the better.

Salad:

- place 3 or 4 lettuce leaves on a platter;

- cut the tomato and cucumber into slices;

- cook and cut 1 egg.

Way of serving:

Input: - Salad with onion dressing and toast.

Follow-up: - Carrier rice.

Dish: - barbecue sliced ​​on the plate.

*Serves 4 to 5 people (about 200 to 250 grams per person).

Alessandro.

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The beefsteak recipe with tomato sauce is a dish my dad used to make for me and I've always loved it!

Ingredients:

- 4 steaks (150 g each)
- Salt, pepper
- Butter
- 1 sliced onion
- 1 cup of chopped tomato

How to make:

Season the steaks with salt and pepper to taste and fry them in butter or margarine. Reserve.
Fry the onion in 1 tablespoon of butter in the same skillet in which you fried the steaks. Add the tomato, cover and boil for 5 minutes.
Season with a pinch of salt and pepper, spread over the steaks and serve.

Chef: Rafaela

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The ''nhoque doce'' is a recipe my grandmother used to make for me when I was a child, and today it's a happy memory. She learned from her mother, and my mother learned from my grandmother, and I learned from my mother.

Ingredients:

- 2 cups of sugar
- 1 cup of warm milk
- 1 cup of butter
- 1 pinch of salt
- ¼ cup of soybean oil
- 4 eggs
- 1 spoon of baking powder
- 1 ½ cups grated cheese
- 1 kg all-purpose flour plus 1 cup

Syrup:
- 2 glasses of water
- 1 cup of sugar

How to make:

Mix all the ingredients well Knead well and make strings like gnocchi. Also cut like nhoque. Place in a hot oven on a greased and floured baking tray. When the cookies are firm, dip them in the syrup.

Syrup:
Take it to the fire until the syrup starts to thicken. After passing the hot cookies in the syrup, drain them and throw them in sugar mixed with grated coconut. Pass the cookies well until they are completely covered. Let cool and store in a closed container.

Chef: Rafaela

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My family likes to make recipes with banana, because it's a cheap and tastes fruity, it's possible to make many nice recipes. Besides banana cake, banana jam, I present to you the "CARAMELED BANANA ON THE SERVING TRAY".
There are no reports about the origin of this recipe, but the caramelized banana has a history.
The origin of the candy occurred during colonial Brazil, when the overripe bananas were discarded by the "sinhôzinhos" and "sinhás" and given to the slaves, who took advantage of it and produced sweets.

INGREDIENTS

4 tablespoons of corn starch
1 water cup of caramel vanilla extract
2 cups sugar
7 bananas
1 liter of milk
1 can of condensed milk
1 can of heavy cream

INSTRUCTIONS

Put condensed milk, heavy cream, caramel vanilla extract, and corn starch in a pan.

Mix until smooth. Add the milk and cook in medium-heat. Stir slowly until it cooks.

When the cream starts bubbling, remove from the heat and stir until it cools down.

Caramel: Add the sugar to a pan and stir slowly over medium heat. When it turns into caramel, add hot water and let it melt.

Add the sliced bananas to the caramel. Cover the pan and let it cook.

Take it out when the bananas are very soft. Add the cream and assemble in a dish. Pour the caramel with the bananas on top. Let it sit in the refrigerator for about 5 hours and serve.

Chef: Gabriela Alves

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The ''cueca virada'' is a sweet that my mother-in-law, coming from the south of Brazil, made for me at the beginning of my relationship with her son. I didn't know it, and like my family, I loved the recipe and found it very practical.

Ingredients:

- 5 cups all-purpose flour (add more flour if necessary)
- 3 tablespoons of butter
- 200 ml of warm milk
- 1 level dessert spoon of salt
- 4 tablespoons of sugar
- 1 tablespoon of pinga, brandy or 3 of vinegar (I use 1 of brandy)
- 3 eggs
- 1 tablespoon of royal baking powder
- Cinnamon and sugar for sprinkling
- Frying oil

How to make:

- Follow the order of ingredients.

- Place the flour in a bowl, make a well in the middle and add the other ingredients.

- When the dough is ready, stretch with a rolling pin and cut the cookies rectangular and make a cut in the middle and pass a corner through the inside.

- With very hot oil, fry the dumplings over low heat.

- Mix 1/2 cup of sugar and cinnamon and sprinkle.

Enjoy!
Chef: Rafaela