Recipezaar: South American,Served Cold recipes

Miami Vice Frozen Drinks

Mon, 09 Apr 2001 16:56:48 -0400

A visually dramatic effect and a wonderful taste make this drink a hit for summer parties. -- posted by JOHN TYLER

Manhattan

Mon, 30 Apr 2001 10:56:48 -0400

My favorite drink by far. Recommend Cinzano vermouth it makes a huge difference and Maker's Mark is my bourbon. -- posted by Gay Gilmore

Melon-Papaya Batido

Wed, 01 Aug 2001 09:00:43 -0400

Great for a hot summer day. -- posted by Ashley U

Easy Banana Milkshake

Fri, 10 Aug 2001 13:20:21 -0400

It's a tasty, refreshing, nutritious, easy to make drink. -- posted by Aileen

Lime Daiquiri With Apricot Brandy

Sun, 23 Sep 2001 15:35:14 -0400

. -- posted by Ashley U

Pesto Gazpacho

Mon, 05 Aug 2002 19:41:18 -0400

An excellent refreshing meal in the summer. If you haven't has gazpacho before, TRY IT! Dont be scared because its cold soup, its fabulous! -- posted by Meghan

Very Berry Pineapple Poppy Salad

Wed, 09 Apr 2003 20:08:37 -0400

Non-fat, Low cal fruit salad with a zing, great for after dinner or as a snack. -- posted by Tyler Clarke

Mayan Hot Chocolate

Fri, 09 May 2003 20:03:52 -0400

Remember the movie Chocolat where Juliette Binoche adds chili to the drink? Well, this is one recipe for a spiced hot chocolate. -- posted by Missy Wombat

Fish Stew with Coconut (Moqueca)

Sat, 23 Aug 2003 20:01:04 -0400

I'm planning a Brazilian party, and this recipe looks good. This is my translation of the original translation;-) -- posted by JustJanS

Chicken Stew with Shrimps (Chicken Ximxim)

Sat, 23 Aug 2003 20:01:09 -0400

I made this, and it's good, very easy, very tasty. It does need salt, and it needs a good slug of pepper sauce as mentioned in step 6. -- posted by JustJanS

Potato Salad (Brazilian)

Sat, 23 Aug 2003 20:01:14 -0400

Another dish for my Brazilian night. It looks interesting. -- posted by JustJanS

Coconut/egg Pie (Quindim)

Sat, 23 Aug 2003 20:01:26 -0400

Another Brazilian recipe. This is my choice for dessert, as it's simple!!!! I will serve this with fresh or poached fruit. -- posted by JustJanS

Pastry With All Kinds of Meat (La Olla Con Carne)

Tue, 21 Oct 2003 19:59:51 -0400

Mmmmm this is so good! It is a wonderful flaky pastry and tasty meat filling. From a book (1973) given to me by my son he collects vintage cook books, does quite well. This book was not old enough for him, I'm glad because it has some great recipes!! Latin American Cooking, a treasury of recipes from the South American countries, Mexico and the Caribbean. I will be posting more from it as we try them out. (20 minutes chill time not included in cook time) I cut very small wedges (12) and served it as an appetizer. -- posted by Derf

Fruit Salad

Wed, 05 Nov 2003 20:01:43 -0500

This is a great tasting salad. Found it in a Avon International Cookbook -- posted by Mary in LA.

Brazilian Potato Salad

Fri, 09 Jan 2004 19:59:45 -0500

This recipe was given to me by my best friend who lived in Brazil for a while. Its a great barbecue side dish or potluck dish. *Measurements are approximate and are to taste* I personally like more lemon than stated below. This salad is supposed to be a little tart. -- posted by chef FIFI

Argentine Ceviche

Sun, 15 Feb 2004 19:59:12 -0500

I love ceviche and this one takes overnight to achieve the best flavor. It's always a long and aggravating wait for me! -- posted by Grace Lynn

Colombian Potato Salad

Wed, 30 Jun 2004 20:00:29 -0400

A tasty, tangy, colorful and LOW FAT! potato salad I concocted after having a similar one at a restaurant operated by brothers from Columbia. It's a great change from the same boring mayo-based potato salad. TRY IT! -- posted by Steppmom

Argentine Marinade

Fri, 09 Jul 2004 19:59:51 -0400

An Argentine asado or barbecue is not authentic without this delicious marinade called chimichuri. I serve this with poultry or shellfish and brush it on top of garlic bread before toasting. -- posted by Dancer^

Smoky, Spicy Tomatillo Salsa Verde Aka Green Hell!

Wed, 11 Aug 2004 19:59:33 -0400

This is a very spicy, smokin, garlicy and refreshing salsa. Thanks to Nicca Chick I added Green Hell to the title! Love it! -- posted by ~Rita~

Raspberry Mango Fool

Thu, 19 Aug 2004 19:59:12 -0400

I needed to make something from South America for my Advanced Pastry Production class, and found a recipe for Mango Fool. I made it for my class, but later decided to change the recipe a little, and make it raspberry-mango, and add some extra flavoring ingredients. -- posted by Linz/Lindsey

Grumichama or Brazil Cherry Ice Blocks

Wed, 08 Dec 2004 19:59:59 -0500

Grumichama = Eugenia brasiliensis Cooking time is freezing time. -- posted by Missy Wombat

Canistel Milk Shake

Mon, 13 Dec 2004 20:00:12 -0500

From Glenn Tankard's Tropical Fruit. The canistel, Pouteria campechiana, was well known to Central and South American pre-columbian civilisations. Other names for this fruit include yellow sapote, egg fruit, tiesa, arbol del hueva and huevo vegetal. -- posted by Missy Wombat

Brazilian Chicken Salad Aka Salpicao Especial De Galinha

Sun, 09 Jan 2005 20:00:34 -0500

Similar to Maionese, or Brazilian Potato Salad, this is another favorite dish of mine from Brazil, my husband's home country. My favorite version was served to me 10 years ago at an authentic Brazilian restaurant in Southboro, Massachusetts called Ipanema. I rushed home and came up with this and I think its pretty darn close! This is a newly adopted recipe. I will be trying it soon. :) -- posted by islandgirl77551

Peanut Chicken Salad in Pineapple Boats - Party Food

Wed, 12 Jan 2005 20:00:22 -0500

This is an awesome item to serve at a summer dinner party or tropical themed party. I whipped up this salad for the annual Jimmy Buffet Margaritaville Party. Sweet to the taste and very refreshing. The presentation will sure to get comments from your guests. Very quick to make and can be prepared in advance allowing you plenty of time. Top of with a salty bread and your favorite frozen concoction for a full meal deal. -- posted by TNTDynomite

Tarantela...try It You Will Love It!!!

Thu, 10 Feb 2005 19:57:24 -0500

is an easy cake and delicius at the same time...you can put bananas, pineaple or other fruit in stead of apples. -- posted by sipime

Simple Peruvian Ceviche

Tue, 15 Feb 2005 19:59:38 -0500

The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste. I am not a cilantro fan, but this is the only recipe in which I will tolerate cilantro. -- posted by Susan #2

Easy Flan

Wed, 16 Mar 2005 20:00:09 -0500

Here's a simple recipe that my mom's used for years. She picked it up somewhere in South America (either in Peru or Brazil). It's fast, easy and very tasty. The cinnamon makes all the difference. Using a tube pan makes it bake more evenly and more quickly and makes for a prettier presentation. -- posted by Susan #2

Brazilian Avocado Shake

Tue, 10 May 2005 12:16:17 -0400

A friend of mine got this recipe from her Brazilian friend who says that this shake is very popular during the summer in Brazil. It sounds kind of gross because you might associate avocados with non-sweet foods but I promise it tastes like candy. It's so good! -- posted by Chef #204556

Spanish Flan

Mon, 16 May 2005 14:18:19 -0400

A real Spanish flan recipe that tastes so good! I got this recipe from a Spanish restaurant. -- posted by mel johnson

The Mango Salsa Recipe

Tue, 24 May 2005 10:44:34 -0400

This is the only mango salsa recipe. Just enough sweet and spice -- posted by startnover

Shrimp Summer Salad in Cantaloupe Bowls

Tue, 02 Aug 2005 11:14:26 -0400

This is a very refreshing, sweet, no cook, healthy, lite, lemony, low fat summer meal. You can use store bought frozen cooked shrimp, But leftover grilled shrimp is just great in this salad. You don't need to salt because the capers, and feta are salty and lemon is a substitute for salt. But if you are a lover of salt taste first. -- posted by ~Rita~

Chimichurri

Tue, 01 Nov 2005 15:39:45 -0500

I first had chimichurri at an Argentinean Steak House in the Canary Wharf district of London. When I got home I had a friend help me figure out how to make it for myself. This is the recipe she came up with. Chimichurrri is traditionally a condiment for beef or other meat but it is also wonderful on bread or toast as an appetizer. -- posted by Marg (CaymanDesigns)

Shrimp Ceviche

Thu, 01 Dec 2005 14:07:24 -0500

This recipe is from the Jicama Grill, I think this is the best Shrimp Ceviche recipe in the world...it is like a colorful fiesta in a bowl. -- posted by JoJoStar

Shrimp Ceviche

Mon, 30 Jan 2006 22:01:52 -0500

This is my twist on the traditional Mexican ceviche (which differs from that of South American cuisine). It's a very colorful and appealing appetizer dish, and is exceptionally low in calories. The shrimp is "cooked" chemically by the acid in the lime juice, rather than physically (with heat). You may substitute a good-quality white fish, such as halibut or mahi-mahi, for the shrimp, if desired. Depending on how fast and skilled you are with your knives, and whether you use fresh-squeezed or bottled lime juice, the initial prep for this ceviche can take anywhere from 15 to 60 minutes. -- posted by Chadley25

Tropical Papaya Salad

Fri, 10 Feb 2006 18:53:19 -0500

Refreshing, sweet, tropical fruit with the hot bean paste, red chiles and spices. -- posted by ~Rita~

Bacon, Avocado & Tomato Salad

Sat, 25 Mar 2006 07:33:02 -0500

The chunkier the veggies, the better. If you want to save on time, use Oscar Meyer Ready to Serve Bacon. -- posted by Krsi Sue

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

Jean's Guacasalsa

Wed, 26 Apr 2006 15:51:18 -0400

This is fun for football parties and other occasions where chips and veggie dips are appropriate. Add salt to taste (I omit it). -- posted by Living High

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

Chilean Salad

Thu, 11 May 2006 11:12:29 -0400

This salad is traditionally served with any type of grilled meats. An excellent accompaniment to the main dish at your next barbecue. From Food and Drink Magazine. Hope you enjoy! -- posted by ~Leslie~

Shrimp Ceviche

Mon, 05 Jun 2006 19:38:51 -0400

Nothin says summer to me like ceviche, a mojito, and bare feet on the patio...Perfect to make ahead or enjoy the time needed for refrigeration with a walk or a head start on that mojito :-) -- posted by VNess

Incredible Guacamole

Thu, 08 Jun 2006 16:12:42 -0400

Delicious, zingy, guacamole with a wonderful roasted flavour. -- posted by JAKunlimited

Fluffy Strawberry Meringue Pie

Mon, 19 Jun 2006 16:03:34 -0400

The most wonderful light strawberry pie I have ever tasted. Got the recipe from a friend here in the Bahamas. -- posted by mewmew

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

Pumpkin Flan With Gingersnap Crust

Sat, 25 Nov 2006 19:41:34 -0500

I adjusted this recipe (found in the Chicago Tribune). The original recipe called for cooking a small pumpkin. Unfortunately, I had to subsitute a plain graham cracker crust (with gingersnap spices added) when I made it because I couldn't find any gingersnaps at the store. This could easily be made without a crust too. Everyone enjoyed this and said that it wasn't overly sweet. I'm posting it for future use. -- posted by Chicagopm

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~

Curtido De Repollo - El Salvadorean Cabbage Salad

Fri, 26 Jan 2007 23:28:18 -0500

This spicy Salvadoreno coleslaw is the traditional zesty topping for pupusas (thick corn tortillas stuffed with cheese). You can also try serving it with fish or black beans, inside burritos or on top of quesadillas. -- posted by What's Cooking?

Bananas Con Mousse De Duraznos - Bananas With Peach Mousse

Tue, 06 Feb 2007 20:22:17 -0500

Variations of this exquisite dessert are common throughout South America. From The South American Table by Maria Baez Kijac. You can substitute your favorite fruit for the peaches -- posted by Brenda.

Brazilian Limeade

Sat, 24 Feb 2007 07:33:49 -0500

The Baptist college I attended my freshman year had a special program where students from Brazil could come and study through a missions program. This is a recipe from Carolina, one of my best girlfriends. I love it because it's different from other limeade. -- posted by Redneck Epicurean

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

Chilies Papas Rellenas

Fri, 01 Jun 2007 15:38:35 -0400

A papas rellenas WITHOUT a meat filling; using diced chilies to kick it up! Posted for ZWT3. -- posted by Caroline Cooks

Dulce De Leche Ice Cream

Tue, 12 Jun 2007 17:46:47 -0400

Get out your ice cream machines for this one!! 2 cans of sweetened, condensed milk (not evaporated milk) are caramelized, and half of the mixture is stirred into a custard base. When the custard is almost frozen, the rest of the caramel is dropped in ribbons into the ice cream as it continues to churn in the ice-cream maker. -- posted by ~Rita~

Salad "andalucia"

Wed, 04 Jul 2007 22:14:18 -0400

This recipe (yeah from an old mag :P) is truly popular in Andalucia and also in Latin America. My mom makes one very similar to this one. It's really good and easy too! Prep. and Cooking times are approximate! -- posted by Vanessa7

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

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

Frescavena-Like Oatmeal Drink Mix

Thu, 20 Dec 2007 01:00:16 -0500

Similar to the popular Latin American drink from Quaker "Frescavena". This oatmeal based beverage is nutritious and refreshing. My 18 month old daughter loves it and after not finding it anywhere in stores I had to come up with a way to make it myself EASILY. I love this because I can keep it on hand and scoop it into a glass of milk and its ready to go! -- posted by Chef #502806

Absolute Best Mango Salsa

Sat, 05 Jan 2008 18:11:47 -0500

I absolutely adore fresh mango, and this salsa is the perfect way to make them shine! The result is very fresh, sweet and spicy, and chunky...similar to pico de gallo in texture. Make sure you use mangoes at their peak...if they are too ripe, your salsa will be mushy. I make this often for guests by serving with blue corn tortilla chips (the color is so much prettier than plain ol' tortilla chips!) or serve alongside mahi mahi or other grilled fish. I hope you enjoy it as much as I do! -- posted by Elle Woods Can Cook!

Belize Rum Punch

Tue, 20 May 2008 18:01:31 -0400

Serve in hurricane glasses and enjoy life. -- posted by WiGal

Causa Rellena De Atun (Causa Stuffed With Tuna)

Tue, 27 May 2008 23:31:09 -0400

My son came home from Peru describing this dish and we finally found it on a website with traditional Peruvian recipes. It's such a delicious meal! You can substitute the tuna with salmon or any other flavorful large flaked fish. It's a little work to make but well worth the effort and it's quite economical too! -- posted by sassafrasnanc

Gazpacho Shrimp Cocktail

Wed, 28 May 2008 20:27:55 -0400

Shrimp cocktail gets a Latin makeover. This is from the Rachael Ray show. -- posted by Lainey6605

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

Peruvian Ceviche De Pescado

Tue, 22 Jul 2008 02:09:18 -0400

Classic Peruvian Ceviche Use any combination of whitefish (I use tilapia or halibut, if you'd like to splurge, shrimp, scallop, and/or crab (lump works just fine, but don't do the salt water bath on the lump type) And must must must be served with Peruvian Aji Salsa Verde and chips!! It is not a form of salsa in the normal american idea of the word, but meaning only that it is a sauce, its nothing like the chunky sort of salsa served at latin restaurants etc. Also, can be made days in advance, the first time I made it, i made it the evening before, but sampled and it tasted just the same if not better the next evening when I served it, and the same was true a few days later with the leftovers : ) -- posted by GoldsmithLissa

Brazilian Shake-It-Up

Thu, 24 Jul 2008 16:03:23 -0400

A delicious shake drink without the ice cream. You can use full fat milk (or even some cream) for a richer drink if your not looking at calories. -- posted by Annacia

Creme Dolores

Mon, 28 Jul 2008 17:36:34 -0400

This is a lovely-sounding dessert recipe, adapted from "The Art of Brazilian Cookery" by Dolores Botafogo. Posted for ZWT, untried by me. Cooking time is chilling time, since there is no actual cooking involved here. -- posted by Muffin Goddess

Chilli and Mustard Crusted Leg of Lamb

Thu, 07 Aug 2008 23:57:12 -0400

I love a good BBQ but like something a bit different from the normal burgers and kebabs etc. This recipe is one I do for dinner parties as well as for casual summer lunches as it looks interesting and tastes fantastic. It is very easy and quick but looks like you have spent hours on it. It is from Ainsley Harriots "Big Cook Out" published by the BBC which has now become my BBQ bible. The main issue is that the leg of lamb is not too fatty and that you know your butcher to ensure that it is tender. NO MARINADING REQUIRED. -- posted by Oldbunny1

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

Tres Leches Cake (Alton Brown)

Wed, 24 Dec 2008 16:25:22 -0500

Tres Leches translates to "three milks" which is what makes this cake unbelivably moist, light, and sweet without being overly so. I recently served this at my fiance's birthday dinner and it was a huge hit. But of course, as my fiance says, "Alton Brown is THE MAN!" You do need to start the cake the day before you plan to serve it, so keep that in mind with your timing. -- posted by muncheechee

Pama Caipirinha

Wed, 14 Jan 2009 22:15:24 -0500

More ways to use Pomegranate liqueur from PAMA.com -- posted by Mommy Diva

Seviche

Tue, 20 Jan 2009 23:30:38 -0500

This recipe comes from an old cookbook from Bogota Colombia that I am trying to translate. You can make this with any firm white fish fillet like Cod or Haddock, and/or Shrimp, and/or Scallops. -- posted by Ice Cool Kitty

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)

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

Chickpea Mango Salad

Sun, 28 Jun 2009 17:45:23 -0400

I changed up this recipe, but It came from Everyday Italian on Food Network. -- posted by gagansihota

Buenos Aires Hearts of Palm Salad (Rachael Ray)

Tue, 03 Nov 2009 14:25:12 -0500

"Rach's pal Daisy Martinez assembles an exotic salad that gets its kick from a can." Recipe from Rachael Ray's magazine. -- posted by JanuaryBride

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.