Recipezaar: South American,Holiday/Event recipes

Chili Sauce

Tue, 26 Jul 2005 23:52:03 -0400

Serve as a sauce with kebabs or use as a flavoring in stews or pasta sauces. This keeps for several months if closely covered and refrigerated. Place whatever you immediately don't use in hot sterilized screw-top jars or bottles and store for later use. Makes about 3 cups. -- posted by Bec

Mayan Hot Cocoa

Wed, 27 Jul 2005 23:54:48 -0400

Inspired by the movie, "Chocolat"! Cocoa was used by the Aztec and Mayan as a sacred drink. It was brewed with various spices and drank unsweetened as part of ceremonies. This recipe uses pure cocoa and several spices, including chili peppers. The flavor is very rich and aromatic, like a dark perfume. Experiment with the sweetness to your liking. -- posted by Sandi (From CA)

Penne With Summer Squash, Zucchini and Sugar Snap Peas

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

yummy... -- posted by pEa_NuT

Shrimp and Corn Chowder

Fri, 23 Sep 2005 13:15:39 -0400

The grated plantain in this coastal Ecuadoran soup gives the dish a wonderfully light and creamy body. Tiny and virtually flavorless, annatto seeds, also known as achiote seeds, are commonly used throughout Latin America to add a distinctive reddish yellow color to sautéed foods. They are available in Latin markets and the Latin section of some supermarkets. At Zafra, Chef Maricel Presilla accents her Ecuadoran chowders, as well as grilled chicken and fish, with this crisp salsa. To turn up the heat, add 1 finely chopped fresh chile, such as cayenne or serrano. This delicious recipe is from Food & Wine, May 2001. MAKE AHEAD: The Annatto Oil can be refrigerated in a tightly sealed jar for up to 2 months. The salsa can be refrigerated for up to 3 days. Note: Please check refrigeration times in the instructions, they are not included in prep or cook time. -- posted by NcMysteryShopper

Pina Colada Dip

Wed, 26 Oct 2005 16:21:13 -0400

This dip is great for fruits, chicken finger, shrimp e.t.c. -- posted by chef FIFI

Green Bean Tex-Mex Casserole

Fri, 11 Nov 2005 15:38:21 -0500

I got the idea from Charlie Gibson's casserole but with green beans as the main ingredient. I just threw in what I had in the pantry at the time. I approximated the quantity of the ingredients , you can always add or subtract to suit your taste. My recipe looks sketchy but that's how I cook day to day. -- posted by Homemaker Newbie

Conch Fritters: Bahamian Style

Thu, 01 Dec 2005 12:48:31 -0500

A friend of mine, Debbie, is from the Bahamas and she gave me this recipe. This is a traditional Bahamian recipe that is made with conch, the wonderful shellfish that is delicous but not so easy to find outside of the Bahamas. We, here in South Florida, are very close to Key West; the Conch Republic. These fritters are great as appetizers, finger foods or very tasty hors d'oeuvres to accompany your favorite rum punch or tropical drink! Conch can be replaced with any seafood. Make this batter with calamari, shrimp, imitation crab meat and lobster & see how awesome it turns out. Read about CONCH on the web, it's interesting. BEWARE - these are HOT. -- posted by Manami

Herb Lime Vinaigrette

Fri, 02 Dec 2005 14:53:16 -0500

I'm in the process of trying to duplicate a lime herb dressing at a local joint called Avante Cafe. This isn't it, but it's good! -- posted by Sandi (From CA)

Black Bean Chipotle Dip

Mon, 05 Dec 2005 20:51:14 -0500

This is a delicious black bean dip, healthy and made with good carbs. So good you may want to double the batch! -- posted by Pam-I-Am

Venezuelan Christmas Hallacas Also Served in Colombia

Tue, 20 Dec 2005 14:16:55 -0500

Hallacas [ay-YAH-kahs] are served as both an appetizer and main dish. Hallacas, more than any other food, symbolize Christmas for Venezuelans. Delicious meaty morsals are surrounded by a tender dough, then steamed to perfection in colorful banana leaves. If you are fortunate to have access to these large, beautiful banana leaves, plan on using them for truly authentic results. -- posted by Olha

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

Angel's Gift

Sat, 11 Feb 2006 20:46:12 -0500

A sweet fix! White chocalate with peppermint! -- posted by Pink Butterfly

Fanesca (Spring Soup)

Wed, 08 Mar 2006 14:16:37 -0500

Plan ahead for your Easter feast! I read an article in The New Yorker magazine regarding a letter from Ecuador by Calvin Trillin about a Spanish soup that he adores called Fanesca, a thick and hearty soup heavy on the beans, which is only available during holy week. Well, the article didn't come with a recipe but I found several on-line, all more or less the same. Don't let the number of ingredients put you off, it will come together relatively quickly. Seeing as how I'm a vegetarian, I omitted the salt cod but I am leaving it here in case you are not but making it an optional addition. If you do add it then you'll have to start this recipe the day before. Note that the rice, beans and vegetables should all be cooked before adding and that will take you less than an hour if they are all cooked simultaneously (see instructions). If you cook everything ahead of time this recipe comes together in 15 minutes. Anyway, I made this on Saturday, day before Easter and we both loved it:D -- posted by Kumquat the Cat's friend

Punch Bowl Sangria With Fruit Juice Cubes

Wed, 22 Mar 2006 16:10:00 -0500

Very flavorful and refreshing. Making cubes out of fruit juice keeps the Sangria chilled and won't water it down as the cubes melt. -- posted by Kathy228

Christmas Eve Salad - Ensalada De Noche Buena

Mon, 27 Mar 2006 10:47:50 -0500

This is a rosy salad, due to the beet juice. A nice combination of crunch, sweet and sour. -- posted by Krsi Sue

Guava Mojito

Mon, 01 May 2006 22:14:30 -0400

Looking for something different? Try this for something new and tropical! You will love it! Guava has a sweet vanilla-like flavor that pairs wonderfully with the mint and rum. -- posted by mama's kitchen

Mama's Cilantro Cream Sauce

Wed, 03 May 2006 14:46:56 -0400

This is the sauce from my Reggae Wraps recipe. After several people asked me to post it separately I gave in. This sauce is great on just about anything but shoe leather! WONDERFUL on ASIAN cuisine, INDIAN dishes, just about anything that is grilled or spicy! Try this on tacos, burritos, grilled meats, seafood or veggies. Hope you enjoy it. -- posted by mama's kitchen

Chicken, Bean and Cheese Empanadas

Mon, 08 May 2006 19:53:32 -0400

I made these for a party and they were gone in 20 minutes. Seems hard but was very easy! -- posted by Miss A.T.K.

Cheese Pastries (Tequenos)

Wed, 24 May 2006 16:35:40 -0400

This classic Venezuelan hors d'oeuvre can be made with different types of cheeses, as long as they are firm and good melting cheeses. They also freeze well and can go directly from the freezer into the hot oil. From "The South American Table". Frying time is per batch. -- posted by Nana Lee

Brazil Nut Shortbread

Tue, 30 May 2006 17:49:29 -0400

A really good, really rich South Amercian cookie, great with coffee or chocolate. From Leith's Latin American Cooking. -- posted by Chef Kate

Delicious Chipa Rolls (A Type of Cheese Rolls)

Wed, 21 Jun 2006 13:49:27 -0400

This is a traditional recipe from the north of Argentina and Paraguay. They are truly delicious cheese rolls, which are quite easy to make, freeze perfectly either raw or cooked, and are definitely crowd-pleasers. In case you can´t find tapioca flour/starch where you live, you can buy it at Amazon, for instance. I have never met anyone who doesn´t like them!!! -- posted by Chef #327349

Speedy Spinach Pesto

Fri, 07 Jul 2006 14:58:31 -0400

My dh doesnt care for basil so I searched for an alternative and found this one! -- posted by mama's kitchen

Carmen Miranda

Mon, 04 Sep 2006 12:43:41 -0400

This is a Brazilian version of a trifle. I haven't had a chance to try this yet, but I liked the sound of it. I found this recipe on (sadly departed) cleverchef.com a while back, but I believe it's originally from a cookbook called "Fiesta! A Celebration of Latin Hospitality". Note: allow for chilling time for assmbled trifle (minimum 2 hours, but overnight is recommended). -- posted by Muffin Goddess

Cactus Cocktail

Thu, 02 Nov 2006 16:29:51 -0500

Groovy color! You are gonna wanna try this one! -- posted by mama's kitchen

Two-Tone Tostones

Fri, 17 Nov 2006 18:38:32 -0500

Bright golden and orange and bursting with flavor, these make an excellent and unusual thanksgiving side dish -- also, they're a quite healthy addition to the indulgent spread! Very high in potassium, vitamin C, vitamin A, and fiber -- posted by BrotherAdso

South American Alfajores

Tue, 28 Nov 2006 15:45:27 -0500

These alfa-HORE-ez are really different and delicious, but take extra time. -- posted by Olha

Spiced Brazilian Mocha

Sun, 03 Dec 2006 12:59:03 -0500

Such a yummy recipe, adapted from a Maxwell House! -- posted by Sharon123

Brownies

Fri, 08 Dec 2006 15:34:01 -0500

Lovely -- posted by Chef #393582

Hacienda Onion Salad

Mon, 08 Jan 2007 15:07:15 -0500

A recipe from Chile using sweet onions and tomatoes along with wonderful seasonings of cilantro, lime for a cooling effect for those hot days! -- posted by ~Rita~

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

Bolivian Corn Pudding

Tue, 23 Jan 2007 17:11:25 -0500

This is a traditional corn pudding, served at Christmastime in Bolivia. Maybe Ill make it this year as part of our menu. The recipe comes from 365 Ways to Cook Vegetarian. The original recipe called for raisins, but Ive omitted them. -- posted by dicentra

Coconut Sweets

Fri, 26 Jan 2007 22:53:50 -0500

Chewy candies that kids really like. You can make them plain but the lime juice and cloves add an interesting twist. -- posted by KittyKitty

The Original Taco Dip

Wed, 31 Jan 2007 22:22:04 -0500

A warm spicy cheese, bean and beef mixture that is best served in a mini-crock pot to keep it warm. Served with tortilla chips. -- posted by Old Man Cooking

Argentine Black Bean Flatbread With Chimichurri Drizzle

Tue, 27 Mar 2007 16:48:06 -0400

I got this via a chef who linked Cooking Light. I'm using her recipe #38560 for teh Chimichurri instead of this one. I usu. knead my dough in my Bosch mixer, but it didn't work this time. So I did it by hand. I found a trick: Kneaded it in my seasoned stoneware bar pan and it didn't stick at all, without flour. You won't use all of the black bean spread, so save for a dip with baked tortilla chips, a topping for a taco salad, or as a taco or burrito filler. -- posted by WI Cheesehead

Katie's 7 Layer Taco Dip

Mon, 23 Apr 2007 17:45:31 -0400

My daughter and I created this recipe together for her future in-laws non-traditional Christmas Eve celebration. She told me what she likes in her taco dip and it was very good and she said it was gone really quickly. -- posted by SUSIE IN MISSOURI

Churros / Fried Dough

Mon, 30 Apr 2007 18:06:01 -0400

Churros a hot and crunchy exterior with a soft chewy interior street food. Originated in Spain they quickly spread to Mexico and Argentina. Today, Churros are also enjoyed in the United States by all nationalities. -- posted by ~Rita~

Chicken Enchiladas With Creamy Green Sauce

Thu, 14 Jun 2007 22:56:42 -0400

This is an EASY make-ahead supper that is good enough for company. -- posted by KathyP53

Colombian Bunuelos & Natilla

Wed, 11 Jul 2007 14:53:31 -0400

These were made for me last Christmas by a friends mother. She made them so delicately and with such love that I was inspired to make them myself after my visit to her home. They are very addictive, and believe me when I say that you can't just eat one. I actually had about 7 while I was at her house, and my stomach was just about ready to explode by the time I left. It was worth it though because these little things are beyond good. Enjoy! -- posted by MizEmerilLagasse

The Best Salsa, Period

Thu, 19 Jul 2007 16:50:04 -0400

I've been making this salsa for probably 6 years. You can make it as hot as you want or as mild. Everyone always comments on how good it is. -- posted by Coco_K

Peruvian Pisco Sour

Tue, 31 Jul 2007 15:27:00 -0400

Pisco is a clear brandy that is popular in both Peru and Chile. The white muscat grapes, from which pisco is distilled, were first grown in Peru by the Spaniards in the 16th century (at that time Peru & Chile were both part of Spains American empire.) When they became independent countries, both claimed the liquor as their own. Therefore the national drink of both Peru and Chile, is the rich Pisco Sour. However there is a difference in sweetness and the fruit used between the two countries piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well. -- posted by NcMysteryShopper

Rabanada (Brazilian-Style French Toast)

Sun, 12 Aug 2007 21:55:14 -0400

This Brazilian breakfast treat is usually served around Christmastime. Being soaked overnight, it makes for a festive holiday brunch item. Cooking the toast long enough for the outside to get crispy still leaves it with a custard-like interior that melts in the mouth. This recipe comes from Chow, by Aïda Mollenkamp. I haven't tried this recipe yet, but I may try it with less oil on a griddle, and although a topping is not mentioned in the recipe, I might use chocolate syrup and whipped cream. Pretty rich, but it is holiday fare after all. nt (not tried) -- posted by Sue L

Ceviche De Gringo

Tue, 28 Aug 2007 17:07:13 -0400

This is a seafood dish cooked without heat that originated in South America. -- posted by Johnny John John

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

Xmas Turkey - Ceia De Natal

Wed, 05 Sep 2007 22:04:45 -0400

There's another Brazilian Christmas Turkey recipe here using rum, but I thought this traditional version was interesting since it calls for champagne. From a Christian bulletin board site. -- posted by ~Jen~

Brazilian Holiday Chicken

Thu, 13 Sep 2007 18:51:41 -0400

I found this recipe on the Internet and still looking to verify it's authenticity. I suspect the name comes from the brilliant red and green from the tomato sauce and vegetables. For now what I can say is delicious and easy to prepare. Most of the cooking time is a passive simmer so you can easily start this dish and go attend to other things around the house. (For WW, this is Core.) -- posted by justcallmetoni

Pepitas (Roasted Pumpkin Seeds)

Sun, 16 Sep 2007 16:21:01 -0400

This recipe is always a hit with kids! They love to watch them cook, especially when the seeds begin to jump and pop. They taste great on their own but you can sprinkle them on your favorite soups and salads like croutons. For a sweet variation, omit the salt and substitute olive oil for vegetable oil. Add a little cinnamon and sugar for a healthy and delicious treat! This recipe is from Latin America. -- posted by The Happy Cook

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

Grilled Steak With Chimichurri Sauce

Thu, 15 Nov 2007 20:10:48 -0500

From Jewish Living Magazine, December, 2007. "Chimichurri is an Argentinian garlic-herb sauce that pairs perfectly with grilled meats. It's easy to prepare, and any leftover sauce is excellent on chicken or a burger." Note- the sauce may be made up to one week ahead of time and kept in the refrigerator in a sealed container. Just bring to room temperature before serving. I have this copied here for safe keeping but haven't tried it yet. -- posted by Oolala

Guatemalan Sweet Potatoes With Bananas

Wed, 21 Nov 2007 19:32:27 -0500

In my recipe file from a community cookbook. I haven't tried it, but don't want to lose it. -- posted by Oolala

Stuffed Poblano Peppers

Wed, 28 Nov 2007 16:57:14 -0500

I adapted these from a Rachel Ray recipe for chili rellenos. They are so good we almost couldn't stop eating them. The only problem was that the poblano pepper was much hotter then we thought it would be. It's supposed to be mildly hot but it was hot hot. -- posted by Sharbysyd

Fluffster's Spanish Rice

Mon, 17 Dec 2007 02:21:36 -0500

Here's a simple and tasty version of one of the staples in Mexican cooking. You may use water if you don't have any chicken broth, but please make the effort to use the broth. You may also add some chopped tomato and a sprig or so of cilantro sprinkled on top of the finished rice. -- posted by FLUFFSTER

Firehouse Pork Chili Verde

Wed, 02 Jan 2008 23:14:44 -0500

We make this verde at the Firehouse. Everybody loves it no matter what fire station you're at and with what crew. It's a tradition to make GREAT CHILI VERDE in the FIREHOUSE and this is the one. ENJOY! -- posted by The Firehouse Cook

Easy & Delicious Bean Dip

Sun, 03 Feb 2008 14:33:32 -0500

This recipe is an old family recipe. It's super easy and delicious! It is a wonderful finger-food or appetizer. We always make it for the Superbowl, Christmas parties, New Year's Eve, and other get-togethers. -- posted by Strawberry Cake-Cake

Brazilian Brigadeiro (Microwave)

Sat, 01 Mar 2008 00:49:23 -0500

This a very famous dessert in Brazil. We eat with cake in birthday parties. Delicious and easy! -- 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

Grilled Steak Sandwiches With Chimichurri and Bell Peppers

Wed, 28 May 2008 16:41:08 -0400

The chimichurri sauce is made of parsley and gets a kick from crushed red peppers. Posted for ZWT IV Argentina. Recipe is from Bon Appetit June 2005. -- posted by cookiedog

Sweet Potato Candy (Dulce De Camote)

Fri, 30 May 2008 17:27:00 -0400

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

Pistachio Peanut Bonbons

Fri, 30 May 2008 18:59:49 -0400

These are sweet little indulgences! Nut crusted, fruity confections sure to awaken your pleasure senses with every delicious bite! They will keep well for 2-3 weeks in the fridge, so make a great gift! Adapted from The Nut Gourmet Cookbook. Most people don't realize that the peanuts origin is South America! The ancient Incas of Peru first cultivated wild peanuts and offered them to the sun god as part of their religious ceremonials. Their name for peanut was ynchic. -- posted by Sharon123

Doce De Banana (Sweet Banana)

Sat, 31 May 2008 00:24:09 -0400

A popular dessert in Brazil. These bananas are delicious and worth the wait for them to simmer. From the cookbook "World of Cooking - The PBS Series" -- posted by Enjolinfam

Turron De Dona Pepa

Sat, 31 May 2008 01:02:57 -0400

Turron is a nougat candy, known for at least 500 years in Spain. It probably originated with the Moors, but came to be typically eaten as a Christmas treat. The Spaniards carried it to their colonies, where many local variations developed. Turron de Dona Pepa is associated with the city of Lima and its Senor de los Milagros (Lord of Miracles) festival. Dona Pepa was an african slave who received the recipe in a dream after being cured of paralysis in her arms. This version is from yanuq.com. -- posted by realbirdlady

Refreshing Brazilian Lemonade

Wed, 04 Jun 2008 19:27:02 -0400

Here is a recipe for lemonade -- Brazilian style. If you cannot get Brazilian lemons, use limes. This makes an almost smoothie like lemonade & us deliciously refreshing! Recipe from Nestle.....Posted for ZWT 4. -- posted by Um Safia

Argentinean Chimichurri Burgers

Wed, 04 Jun 2008 22:43:21 -0400

Chimichurri is a thick herb sauce found in Argentinean cooking. Here it's tucked inside burgers prior to grilling. -- posted by Mom2Rose

Pollo En Escabeche - Uruguayan Marinated Chicken

Wed, 04 Jun 2008 23:44:00 -0400

Here is an authentic Uruguayan recipe for marinated chicken. It is simple to make & absolutely delicious. This recipe uses 2 whole chickens - approx weighing 3lbs each - you can use 6lbs of chicken pieces if you prefere. In the recipe I have stated apple vinegar but you can use your own preference. Time to make doesn't include the cooling & chilling time. Posted for ZWT 4. -- posted by Um Safia

Instant Fruit Ice Cream

Wed, 04 Jun 2008 23:48:23 -0400

Lovely instant healty dessert for cold treat. I found this in my first Food Processor Cookbook. -- posted by Sage

Docinhos De Abobora - Brazilian Pumpkin Candy

Thu, 05 Jun 2008 00:53:56 -0400

This is a lovely simple recipe for Docinhos de Abobora, the famous Brazilian candy treats. I have not tried this recipe yet, so cooking time is approximate, I'm posting for ZWT 4. -- posted by Um Safia

Ají De Lentejas (Bolivian Spicy Lentil Stew)

Thu, 05 Jun 2008 01:53:40 -0400

A Bolivian vegan recipe from Around the World. The salsa is also typical of Ecuador, Chile, Peru, and northern Chile. Enjoy! -- posted by Sharon123

Verduras Al Rescoldo

Tue, 01 Jul 2008 20:42:50 -0400

By: F. Mallman / Excellent patagonian recipe / veggetables cooked on coal embers. -- posted by Salvador Vilchis

Frijoles Negro Barrachos Aka Drunk Black Beans

Tue, 19 Aug 2008 00:52:55 -0400

Authentic black beans made from scratch and WAY better than anything that comes out of a can! Not that there is anything wrong with beans that way! Just that these are as different as night and day when compared to canned. You could probably save time and use canned beans in place of the dried. Just be sure to rinse very very well. I am finally getting some of my 'secret' (lol) recipes on Zaar. Since I tend to measure in my hand or just add a 'pinch' of this or 'enough' of that it is difficult to post the ones that I make here day in and day out. This is a recipe that I can make probably with my eyes closed! Dark beer is too strongly flavored and Light Beer not strong enough for this so use a regular beer. Dos Equis (XX) or even Budweiser beer works well here. You could also used dried herbs and spices but your mouth will be rewarded if you use fresh. I learned how to cook lots of different authentic Mexican dishes from several different friends over the years. The biggest and best thing I think I learned was do not rub your eyes after handling chilies! lol Wear gloves if you like! Learned that one FAST! I also learned how to make salsa's- NOT what we think of as salsa but rather a sauce or seasoning paste that is used to then season various dishes. Making a blended seasoning paste to add to the beans is a great way to punch up the flavor. After compiling all that knowledge with my 'gueralita' background this is what I came up with. Hope you enjoy too! Oh and plan ahead! The dried beans need to soak! -- posted by mama's kitchen

Tex- Mex Layered Taco Dip

Sun, 24 Aug 2008 11:41:24 -0400

A favorite from my Mom-in-law. Very Addicting! You can also use premade guacamole for the avocado mixture. Use more or less of the tomatoes, onions, olives, and cheese according to your personal tastes. -- posted by Munchkin Mama

Chocolate Chip Cookies

Tue, 07 Oct 2008 22:24:39 -0400

This a recipe you will have to try! -- posted by Mannah

Snickerdoodles

Tue, 07 Oct 2008 22:26:03 -0400

my dad love this recipe! i hope you like it to! -- posted by Mannah

Pumpkin Chorizo Paella

Sun, 09 Nov 2008 19:10:23 -0500

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore. -- posted by Jess4Freedom

Lemon Rice

Thu, 13 Nov 2008 00:33:36 -0500

This dish is ideal for the summer. Keep in mind the fact that the lemon juice has to be added judiciously to suit your palate so that you do not end up with a "khatta" or bland rice. I enjoy this dish with rasam or just a bowl of salad. The lemon in the rice aids in the absorption of iron in your body due to its high vitamin C content. If you have eaten a heavy breakfast, then this is a perfect dish for a light lunch. -- posted by Chef #1023612

Pan De Pascua Chileno

Sun, 14 Dec 2008 17:26:50 -0500

This is a very good bread, which in Chile we call Pan de Pascua. A very good christmas recipe! -- posted by oshulze

Colombian Tamales

Tue, 20 Jan 2009 16:58:03 -0500

This is one of my husband's favorite "Comfort Foods" (he's Colombian). He even said I made it right the first time I tried! The process is relatively involved - overnight marinating is recommended and it steams for three hours. It is nothing like Mexican Tamales or "Hot Tamales". These are wrapped in banana leaves rather than corn husks, are much larger, and not as spicy hot. -- posted by Ice Cool Kitty

Ecuadorean Ecuadorian Tamales De Navidad - for Christmas

Tue, 20 Jan 2009 17:47:02 -0500

This is our family recipe for traditional Christmas tamales. They are nothing at all like Mexican tamales. The dough is smoother and slightly sweet. The filling is also completely different from any other kind of tamale I have ever eaten. I have given the family recipe but, of course, I have made a few changes to it. I use all butter instead of using any lard, though everyone says that they taste better if you use the lard. I usually use 4 lbs of masa flour and 12 cups broth. I use 2 large whole chickens for that quantity of masa, and 2 1/2 lbs butter, no lard, and it works out well. Of course you have to increase all other ingredients accordingly. Some stores carry Maseca instead of Masa Harina. It is just as good. Though these are very fattening and very labor intensive, they are worth it. I make the increased quantity so that I can give them away. Even the people at work like them. We make them only once a year, so forget about the diet. We all love these! -- posted by Pesto lover

Yolanda's Flan

Wed, 28 Jan 2009 16:01:44 -0500

I received this recipe from my mother-in-law who is from Bucaramanga, Colombia. It's delicious!! -- posted by Michelle (Chef #632056)

Quesillo (Venezuelan Custard)

Sun, 01 Feb 2009 12:48:43 -0500

This is very similar to Flan but it's has a different texture and tastes just as good. It's mostly common to Venezuela and has the same caramel over top. -- posted by Michelle (Chef #632056)

Quesillo (Venezuelan Custard)

Sun, 01 Feb 2009 12:51:11 -0500

This is very similar to Flan but it's has a different texture and tastes just as good. It's mostly common to Venezuela and has the same caramel over top. -- posted by Michelle (Chef #632056)

Ajiaco

Mon, 02 Mar 2009 18:05:10 -0500

I've been talking about various topics related to kitchen, foods and drinks, but now enjoying a delicious lunch with my family, I thought that I wanted to share this delicious recipe with you. I'm talking about one of the most representative dishes of my city (Bogotá) and the many foreigners who visit us, want to return again soon to try this wonder of culinary, typical of my country. I'm talking about the Ajiaco, you can accompany a soup with rice and avocado and becomes a perfect recipe for a family lunch today and I will teach you to do it the traditional way. The times of cooking that I show you in this recipe are in a pressure cooker. If you are using a traditional pot, increase in average 15 minutes. -- posted by Victoria #2

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

Sancocho Valluno

Mon, 09 Mar 2009 14:17:57 -0400

With great joy I have received many favorable comments from readers of other websites on the latest Colombian food recipes that I have submitted. The food of my country is as varied as its landscape and its people so I can share with you many typical delicious recipes. This time I want to share with you a recipe from a region of my country called Valle del Cauca, which combines several ingredients in an extraordinary way, is called Sancocho Valluno and is very easy to prepare. For 8 servings you need: -- posted by Victoria #2

Elitetwig's Taco Soup

Wed, 11 Mar 2009 01:53:05 -0400

An adapted receipe from Betty Crocker. Hearty, fullsome and delicious. My Husband devoured this in no time! -- posted by EliteTwig

Macaroons Made With Fresh Coconut

Sat, 21 Mar 2009 03:09:54 -0400

This simple recipe makes soft, not too sweet, delicious macaroons that are very easy to eat. The ingredients are all extra healthy too, incredible! -- posted by Ancel

Strawberry-Lemon Mojitos

Mon, 06 Apr 2009 22:05:37 -0400

Yummmm! -- posted by KathyP53

Hearts of Palm Dip

Mon, 20 Apr 2009 01:06:19 -0400

This is a good, rich variation from the usual artichoke dip and has gotten rave reviews! Guests will have a hard time trying to figure out what's in the dip! -- posted by Sharon123

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

The Best Shrimp Ceviche!

Mon, 11 May 2009 17:37:04 -0400

This recipe is the result of many trials of different recipes and techniques. For me this is the perfect shrimp ceviche. I use a precooked shrimp that is about twice the size of a cocktail shrimp. This size of shrimp can be somewhat difficult to find, I purchase mine at Costco in 2lb bags in the frozen section. -- posted by Chef #633934

Green Chili Guacamole

Fri, 22 May 2009 01:59:06 -0400

My standby guac recipe has bacon in it and I needed to whip something up for a BBQ that was hosted by a vegetarian. Not wanting to run to the store I raided the pantry and decided 'what the hey', I'll see what I can come up with. I couldn't have been happier with the result. Even a guy at the cookout that was from Mexico said it was better than his grandmothers. Now that's a compliment. I do recommend leaving it in the fridge overnight for best results. Enjoy!!! -- posted by Bekah49036

Pistachio Brigadeiros

Sat, 23 May 2009 17:43:33 -0400

An out-of-the-ordinary take on the Brazilian candy known as brigadeiros. Adapted from a Leticia Moreinos recipe found in Fine Cooking. Cooking time includes chilling time. -- posted by Muffin Goddess

South American Jugo - Fresh Fruit Drink

Tue, 26 May 2009 16:38:34 -0400

Jugo is a wonderful fruity drink, traditionally drunk in South America, especially at breakfast time. -- posted by Um Safia

Bolo De Reis (Three Wise Men Cake)

Sun, 31 May 2009 20:12:20 -0400

In Brazil "Reis Magos" (Heyss Magos) are the Three Wise Men who visited the baby Jesus. I know I got this recipe from the Internet, but can't recall which web site. I don't think I ever tried it in the US. Hope you enjoyit. -- posted by MillaKette

Alice's Salsa

Sun, 19 Jul 2009 20:41:04 -0400

A wonderful salsa recipe - a specialty of an old friend. I just learned of her passing and remembered she had given me this recipe many years ago. I still have it in her own handwriting, and thought it would be nice to post here for others to enjoy. -- posted by lovindisney

Peruvian Roast Chicken With Aji Verde

Thu, 13 Aug 2009 10:46:00 -0400

One of the recipe testers for Foodnetwork called home to recreate this family food memory-from Peru to you! I got this from the Food Network Kitchens cookbook, a prize I won in the Iron Chef game! :) -- posted by Sharon123

Smoky Strip Steaks With Chimichurri Sauce

Tue, 01 Sep 2009 12:07:52 -0400

From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its clean, sharp flavors to richer French sauces like bernaise or red wine sauce. The tang of chimichurri is especially delicious with his smokey steaks, seasoned with both smoked sea salt and smoked pepper. Make the sauce a day ahead - it will keep very well. :) -- posted by Manami

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

7 Layer Mexican Dip

Sat, 02 Jan 2010 10:45:52 -0500

My family and Church family loves it. I always leave with an empty container when bringing this dish. Be prepared to share recipe. -- posted by Mammacooks #882703

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

Black Bean and Corn Dip With Cilantro and Lime (Aka Crack Dip)

Mon, 08 Feb 2010 12:11:56 -0500

It's super incredible good! Every time I make it for a dinner party or a potluck, it's the first thing to get polished off. -- posted by Matty H.

Black Bean and Corn Dip With Cilantro and Lime

Mon, 08 Feb 2010 12:18:28 -0500

It's like crack. Guaranteed no leftovers. -- posted by Matty H.