1.Pizza Napoletana 

Neapolitan pizza, also known as Pizza Napoletana, is a classic Italian pizza that originated in Naples. It’s characterized by its thin crust, simple toppings, and high-heat cooking. Let’s dive into the details of how to make an authentic Neapolitan pizza:

Ingredients:

For the Dough:

• 640 grams (about 4 1/4 cups) Italian 00 flour (similar to all-purpose flour)
• 360 grams (about 1 1/2 cups) warm water
• 14 grams (about 2 1/2 teaspoons) salt
• 0.3 gram (a pinch) active dry yeast

For the Sauce and Topping:

• 300 grams (about 10.5 ounces) canned plum tomatoes (San Marzano variety if possible)
• 1 tablespoon tomato puree (optional)
• Sea salt (or table salt) and freshly ground black pepper
• 2 bags (125 grams each) fresh mozzarella balls
• 30 grams (about 1 ounce) Parmesan cheese
• Fresh basil leaves
• Olive oil

Instructions:

Making the Dough:

• Dissolve the salt in warm water.
• Add the yeast to the water and dissolve it.
• Gradually add a portion of the flour to the water and mix.
• Let the dough rise for a minimum of 8 hours (first rise for 2 hours, second rise for 6 hours or up to 16 hours).
• Bring the dough to room temperature before shaping.

Shaping the Dough:

• Place the dough on a lightly floured surface.
• Press it with your fingers, working from the center outwards, until you have a disc with a raised outer edge (about 1-2 cm or 1/2 inch thick).

Preparing the Sauce and Topping:

• Use peeled, canned, or fresh San Marzano tomatoes.
• If using canned tomatoes, strain, salt, and mash them into a homogenous mixture.
• Arrange the topping: tomatoes, oregano, thin slices of garlic, and a light drizzle of olive oil.

Baking:

• Traditionally, Neapolitan pizza is baked in a wood-fired oven at 465 to 485°C (870 to 905°F).
• At home, use a baking stone or baking steel, preheat the oven to the maximum temperature, and turn on the broiler or grill option.
• Bake until the crust is dark golden brown, and the cheese is bubbling (about 7 to 9 minutes). 

2.Brazilian Beef Cut (Picanha) 🥩 (Brazil):

• Picanha, also known as sirloin cap or rump cap, is a prized cut of beef in Brazil. It’s situated on the back side of the animal, above the butt, and is commonly used for churrasco (grilled meat). Picanha has very little fat in the meat, so it must be cooked perfectly to avoid toughness. Every Brazilian churrasco features picanha, and top churrascarias serve it on their menus.2. Picadinho de Carne (Brazilian Beef Stew):
• This comforting stew features chunks of beef and vegetables simmered until tender. It’s a cousin of traditional beef stew, and it’s incredibly flavorful.
• Ingredients include beef stew meat, salt, pepper, cumin, olive oil, onion, garlic, tomato paste, beef broth, baby carrots, butternut squash, red wine vinegar, and cilantro or parsley.

Brazilian Beef Stroganoff:

• A creamy and savory dish made with tender beef, this Brazilian-style stroganoff is quick and easy to prepare.
• Key ingredients include olive oil, high-quality beef (such as fillet mignon or ribeye), onion, Brazilian sofrito (or garlic), white mushrooms, tomato paste, ketchup, Worcestershire sauce, and heavy cream.

Brazilian Picadillo:

• A simple and economical meal, Brazilian picadillo features ground beef with green olives and tangy flavors.
• Ingredients include ground beef, olive oil, onion, bell pepper, Brazilian sofrito (or garlic), cumin, dried oregano, paprika, bay leaf, tomatoes, tomato paste, stock (or water), and parsley.

3.Dumplings (Guotie) 🥟 (China):

Goutie (also known as Guotie or Potstickers) dumpling recipe. These delightful Chinese dumplings are pan-fried and typically filled with minced pork, Chinese cabbage, scallions, ginger, rice wine, and sesame seed oil. Here are a couple of recipes you might enjoy:

Lisa’s Goutie Recipe:

• Ingredients:
  • 1 cup Napa Cabbage (chopped)
  • 2 teaspoons Salt (divided)
  • 1 pound Ground Pork
  • 3 Shiitake Mushrooms (finely chopped)
  • 8 Scallions (thinly sliced)
  • 2 tablespoons Sesame Oil
  • 1 tablespoon Ginger (minced)
  • 1 teaspoon White Pepper
  • 30 Large Round Dumpling Wrappers
  • 4 tablespoons Canola Oil
  • 1 cup Water
  • Dipping Sauce (optional):
    • ⅓ cup Soy Sauce
    • 1 teaspoon Sesame Oil
    • 1 teaspoon Rice Wine Vinegar
• Instructions:
  1. Mix the chopped Napa cabbage with 1 teaspoon of salt and let it sit for 10 minutes. Squeeze out excess water.
  2. Combine the cabbage, ground pork, mushrooms, scallions, sesame oil, ginger, and white pepper to make the filling.
  3. Place a spoonful of filling in each dumpling wrapper, fold, and seal.
  4. Heat oil in a non-stick pan, add dumplings, and fry until golden brown.
  5. Add water, cover, and steam for 7-10 minutes until filling is cooked.
  6. Serve with dipping sauce1.

Basic Dumplings:

• Ingredients:
  • 150 grams Self-Raising Flour
  • 70 grams Suet
  • Optional: Chopped parsley
• Instructions:
  1. Mix flour, salt, suet, and parsley (if using).
  2. Add cold water to form a firm but pliable dough.
  3. Divide into eight equal pieces and roll into balls.