Recipezaar: South American,Served Hot recipes

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

Salpicon

Mon, 11 Aug 2003 20:03:33 -0400

This composed salad of beef and purple potatoes originated in Santiago, Chile, where it’s often served as a quick lunch. The dressing is a tangy, spicy mix, a good match against all the different textures. Some purple potatoes turn steely gray when cooked, but the color change won’t affect the taste of this hearty salad. I got this recipe off of the msnbc web site. I have not tried it but it does look very good so I thought that I would share it with you all. -- posted by Gingerbear

Fried Chicken Pastries (Coxinha)

Fri, 22 Aug 2003 20:04:13 -0400

Be warned-I haven't made this. I want to, and needed to put it into a format I could follow more easily. The instructions were 'interesting" to say the least. When I make it I'll add any corrections I think are needed. Prep time and cook time are a bit of a guess, as is the yield. The recipe says it makes 60 bite sized or 30 medium sized coxinhas. -- posted by JustJanS

Porotos Con Pimenton Al Horno (Chilean Baked beans with peppers)

Fri, 26 Sep 2003 19:01:37 -0400

Sep 11, 2003 is the 30th anniversary of the US backed coup against the democratically elected government of Salvador Allende. In memory of the 3000 people who were tortured, murdered and who then disappeared, here is a recipe for a simple Chilean dish. -- posted by Missy Wombat

brazilian style chicken and rice pot

Mon, 06 Oct 2003 20:02:24 -0400

this is a very flavorful and colorful dish....i always make it during exam week, or any other time when i want an effortless dinner -- posted by afr0bunny

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

Sausage & Mushroom Breakfast Casserole

Tue, 04 Nov 2003 20:00:08 -0500

Guests For Breakfast?This easy casserole serves a crowd of 10 to 12.Relax with friends while your entire breakfast bakes in one dish.I found this on a recipe card for meat dishes at Walmart! -- posted by Rhonda O

Sweet Potato Scones

Thu, 06 Nov 2003 20:00:41 -0500

From Healthy Gourmet Cookbook. -- posted by Missy Wombat

Milanesas (Breaded Sirloin)

Thu, 11 Dec 2003 20:00:22 -0500

This recipe is from Taste of Home submitted by a lady raised in Argentina. It is delicious, if it isn't over cooked. -- posted by keen5

Chicken Tortilla Soup (in a Flash)

Wed, 03 Mar 2004 20:00:14 -0500

This filling, healthy soup is simply delicious. There are many great recipes you'll find for Chicken Tortilla Soup, but I doubt you'll find one as easy to prepare as this one... From swansonbroth.com. -- posted by Fauve

Quick 'n Easy Gumbo

Sun, 25 Apr 2004 20:00:11 -0400

Here's an easy recipe for nice gumbo that you can play with. I rarely follow recipes as I think cooking should be an adventure and I enjoy the surprise of each preparation's variations. But I like the shopping list aspect of this site, so I thought I'd plug this one in for myself. I suggest you take this list to the market and then see what's fresh and inspiring to you, like free range chicken or fresh shrimp or crab or shells and then just toss in liberal amounts. What's the worse that could happen? :) -- posted by Rob in Malibu, CA, United States

Patacones (fried Plantain)

Sat, 29 May 2004 19:59:49 -0400

I learned how to make this from my Colombian mother-in-law. They are very simple to make, and taste great. They taste best when they are hot out of the skillet. We eat them a lot for breakfast, along with either fried eggs or scrambled eggs with tomatos and onion. They also make a great side dish. -- posted by SlipC

Beef and Potato Empanadas With Salsa Picante

Sat, 29 May 2004 19:59:56 -0400

Yet another traditional Colombian dish that I learned to make from my mother-in-law. To eat, put a little bit of the picante on each bite. It's one of my favorite meals.**Just a note, until the elves edit this for me, it should be 1/2 lb hamburger meat, not 1 lb. Sorry about that!** -- posted by SlipC

Adriatic Fish Stew over Angel Hair Pasta

Tue, 01 Jun 2004 19:59:25 -0400

This is a great diabetic recipe mainly because you wouldn't think it was anything but a really good recipe, but also just because it is just a really good recipe. Diabetic Exchanges: 4 lean meat, 3 carbohydrate (3 bread/starch), 1 vegetable -- posted by MizEmerilLagasse

Humitas - South American Tamales

Tue, 01 Jun 2004 20:00:02 -0400

A cousin of tamales from a collection of American Indian recipes posted in response to a recipe request. -- posted by Molly53

Rice, and Corn With Chipotle Peppers

Sun, 27 Jun 2004 19:59:52 -0400

This side is sweet and spicy. Add more or less chipotle preppers to taste. -- posted by ~Rita~

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^

Amazon Pumpkin Shrimp

Thu, 28 Oct 2004 20:00:46 -0400

This is from a cookbook I bought while visiting MA. Through the Front Door Recipes from Ashfield Homes Recipe by Leona Foreman. I wish we could get pumpkins all year round. Cooking time is estimated. -- posted by Goldens4

Quentão - Brazilian Mulled Wine

Sat, 11 Dec 2004 20:00:10 -0500

Quentão (Portugese for "big heat") is a traditional drink for the Brazilian Festa Junina, a Catholic celebration of saints John, Paul and Anthony. It will definitely help keep your toes warm this winter. From Houston's Fogo de Chao as published in our local paper. -- posted by Molly53

A Golden Chicken

Fri, 28 Jan 2005 20:00:21 -0500

I wonder where did the golden egg come from? This is a simple and tasty dish. -- posted by ~Rita~

Asopao De Pollo (Traditional Chicken Asopao)

Wed, 02 Feb 2005 20:00:39 -0500

The Puerto Rican dish asopao, a cross between soup and paella, is an easy, hearty one-dish meal. Adapted from Cooking Light, APRIL 2001 -- posted by ~Rita~

Spanish Quinoa

Tue, 01 Mar 2005 20:00:04 -0500

This recipe comes from Eden Organic Foods. It's a variation of Spanish or Mexican rice using quinoa. -- posted by Vino Girl

Quinoa Casserole

Thu, 10 Mar 2005 19:59:51 -0500

I've been trying to find different ways to use quinoa, since it is so good for you. This recipe is from Eden Organic Foods. -- posted by Vino Girl

Black Beans and Rice

Fri, 18 Mar 2005 07:28:32 -0500

There's a lot of beans and rice recipes already here, but it seems I can't get enough of them. This one comes from Real Simple magazine, and it's different than the types I normally make since it doesn't have tomatoes, and it is also a mild-flavored dish. -- posted by Vino Girl

Appealing Bananas Calypso

Tue, 12 Apr 2005 10:20:53 -0400

This is the way to light the end of a great meal. A flaming tropical dessert. Or over french toast or pancakes for breakfast.Try any tropical fruit you like. -- posted by ~Rita~

Seafood Enchiladas

Wed, 01 Jun 2005 11:05:20 -0400

I wanted to create a recipe so I could have these anytime I wanted , not just when we went out, We like them, hope you do to! -- posted by startnover

Curried Chicken Sauce

Mon, 25 Jul 2005 20:18:13 -0400

Serve hot over boiled plain rice. -- 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)

Walnut Rosemary Quinoa

Fri, 29 Jul 2005 12:46:00 -0400

Quinoa, pronounced keen-wa, should be thoroughly rinsed prior to preparation to help remove any powdery residue that can remain following the removal of a protective substance called saponin (protects grain from insects and weather). Rinse in a fine strainer until water runs clear. Use two parts liquid to one part quinoa. Bring to a boil, reduce heat and simmer for about 15 minutes or until grains are translucent and germ has spiralled out from each grain. All the water should have disappeared. -- posted by Bec

Sweetcorn Parcels

Mon, 08 Aug 2005 22:19:50 -0400

a lovely chilean dish, gotta try it! :-) -- posted by goth girl

Penne With Summer Squash, Zucchini and Sugar Snap Peas

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

yummy... -- posted by pEa_NuT

Grilled Bananas With Raspberries and Rum

Mon, 03 Oct 2005 16:56:29 -0400

Im always looking for desserts to do on the grill or campfire. This came from another website but is so simple. For the kids leave out the rum and use vanilla extract. Try it with other berries like blueberries or strawberries. Posted for the Zaar World tour for countries where bananas are grown and plentiful. -- posted by LAURIE

Plantains With Crema Espesa (Thick Cream)

Thu, 13 Oct 2005 10:17:49 -0400

These plantains are a nice change for a sweet dessert. You can get plantains in a South American market if they are not readily available in your grocery store. This is tasty & delicious and they don't get mushy! Source Better Homes & Gardens. Recipe does not include the passive time for the Crema Espesa - that is 24 to 30 hours for the cream to be made. -- posted by Manami

Deluxe Chicken Enchiladas

Sat, 12 Nov 2005 03:41:42 -0500

I found this recipe in a cookbook of Mexican Cookery. This is the Americanized version. I live close to the Mexican border and have eaten these in Tijuana. -- posted by Britgal

Skirt Steak With Chimichurri Sauce

Sat, 19 Nov 2005 04:49:58 -0500

The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. -- posted by Manami

Beans and Corn for Burritos

Mon, 21 Nov 2005 21:10:34 -0500

great with brown rice, salsa, sour cream, and guacomole as a burrito filling or on nachos. I pefected this recipe while living in the south west and later in the keys, and have found it to be a low cost meal the everyone loves. It will keep up to a week in the fridge and can be frozen. Cooking the beans and corn together insures that the kids get the right balance of amino acids (bean+corn or rice=protein, bean without corn or rice=gas). -- posted by landwings

Marvelous Muffuletta

Thu, 24 Nov 2005 06:31:01 -0500

The Muffuletta was created from what I thought was the best of several different Muffuletta recipes. I believe it raises the bar for the folks in the crescent city. I have tried the Muffuletta both cold and hot, and prefer the sandwich served hot with the cheeses melting and mixing with the other ingredients.To me it completely changes the quality of the sandwich for the better. -- posted by Airboat

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

Puchero Moderno (Modern Latin American Chicken Stew)

Mon, 05 Dec 2005 20:53:53 -0500

A modern version of Puchero. Even more delicious the second day. -- posted by littleturtle

Fiesta Lime Chicken

Thu, 08 Dec 2005 19:18:33 -0500

Much like Applebees, I made a few changes to a recipe found on the internet. -- posted by LJane

Light Coconut Rice

Mon, 23 Jan 2006 21:15:03 -0500

I had coconut rice at The Rum Jungle in Las Vegas a few years ago and I've been trying to duplicate it ever since. I still haven't gotten it quite like theirs, but I've made it enough times to figure out what works best. Most recipes use coconut milk, but I felt like it made the rice too sticky and heavy, so I use coconut water. You can usually find this with other exotic fruit juices such as guava and mango and it comes in a can with a pop top like soda. It also usually contains pulp (or "jelly"); this adds a nice flavor. -- posted by Ally928

Escabeche of Mushrooms With Polenta

Sat, 04 Feb 2006 20:13:07 -0500

In Spain, Mexico, Cuba and other country's. fish and other perishables are cooked in a seasoned vinegar mixture; the escabeches are then served warm, or more commonly, eaten the next day at room temperature. Though neither mushrooms nor red cabbage can claim to be particularly perishable, they are delicious given the same tangy treatment. Allow to cool at room temperature for at least 2 hours if not overnight. Then allow to come to room temperature before serving. -- posted by Manami

Quinoa and Asparagus

Mon, 01 May 2006 17:01:16 -0400

A new twist on an old Betty Crocker recipe. A great low-fat side dish. -- posted by Nicole Aanenson Craig

Peruvian Chupe De Camarones (Peruvian Shrimp Chowder)

Thu, 15 Jun 2006 22:02:57 -0400

I found this in the food section of the newspaper last week, and it sounded intriguing. Posting it here so I don't have to worry about losing it. -- posted by Muffin Goddess

Churrasco Con Pebre

Mon, 18 Sep 2006 23:29:08 -0400

"Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil and a flat tenderloin in Nicaragua." Here the steak is cut in the Nicaraguan style, seasoned with Salvadorian spices, and accented with a Chilean sauce called Pebre. Pebre is served as a meat or chicken accompaniment and it's also delicious atop grilled tomatoes. A lovely bright-green color, Pebre has a fresh garden taste with none of the sweet overtones of many hot sauces. Be warned that this is no regular steak sauce, but rather an equivalent to the hot mustard sauce served in Japanese restaurants. I have posted the Pebre without Habanero chiles but feel free to add them when preparing the sauce. Courtesy of Healthy Latin Cooking by Stephen Raichlen and Cooking Light, January 2000. -- Don't be put off by the long list of ingredients, they are to make the sauce of which you will have a lot leftover. -- It is all so good! Make the Pebre first and then you will have it ready for the steak. -- posted by Manami

Chilean Tilapia

Mon, 11 Dec 2006 16:28:14 -0500

A favorite style of cooking fresh white fish of Isabel Allende. Can be used with any white fish. -- posted by jafontenot

Clay-Pot Pinto Beans W/ Corn Tortillas

Sun, 07 Jan 2007 17:39:01 -0500

I found this recipe in the San Diego Union Tribune, and this type of dish is right up my alley. Prep time does not include overnight refrigeration. -- posted by Happy Hippie

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

Lamb and Lentil Soup

Fri, 26 Jan 2007 14:30:55 -0500

From a Caribbean cookbook. Lentils are popular in the Caribbean Islands, like Trinidad and Tobago. -- posted by KittyKitty

Rosalita's Arepas Con Queso

Mon, 29 Jan 2007 21:25:16 -0500

From the wonderful cookbook In Nirmala's Kitchen. Arepas can be sweet or savory. This recipe is a little of both. -- posted by Brenda.

Argentinean Meat Pie

Wed, 07 Mar 2007 12:56:22 -0500

I got this recipe from a friend who was raised in Argentina. It was one of her favorites. It soon became one of mine. This recipe can be prepared up to 8 hours ahead and baked at dinner time. Bring to room temperature first. It is also great re-heated the next day. -- posted by Nimue2

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~

Curried Cream Prawns

Wed, 02 May 2007 09:02:54 -0400

Something a little different in a curry to tempt your taste buds. -- posted by jenny butt

Johnd's White Bean Chili

Fri, 01 Jun 2007 15:05:06 -0400

This is my own recipe based on navy beans and dice chicken breasts, potatoes, and carrots. I serve it with rice, but pasta could be used. -- posted by Chef #500620

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

Latin Black Beans Habichuelas Negras

Thu, 12 Jul 2007 22:35:37 -0400

These beans over rice are a staple in my home. They are full of flavor and are super easy to make. -- posted by Helenic Hottie

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

Xim-Xim De Galinha

Wed, 05 Sep 2007 22:04:42 -0400

Xim-Xim De Galinha, meaning chicken with peanuts and cashews, is a Brazilian dish. It's served hot with white rice and Farofa, a chili condiment. -- posted by ~Jen~

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~

Quinoa-Stuffed Whole Zucchini With Cheese

Sat, 15 Sep 2007 21:50:31 -0400

This sounds great! Use vegetable broth to make it vegetarian. -- posted by dicentra

Triple Smoked Quinoa Pilaf

Sat, 15 Sep 2007 21:55:35 -0400

I found this on a food blog. Sounds delicious! -- posted by dicentra

Low Fat Chicken Enchiladas

Mon, 17 Sep 2007 19:23:49 -0400

Delicious low fat version of an authentic mexican dish. Very tasty. My husband, who is extremely picky about food, loved this. Enjoy! -- posted by cocoababy

Peruvian Chickpea Stew

Tue, 18 Sep 2007 22:12:57 -0400

The weather is turning colder here. Time for stews. -- posted by dicentra

Autumn Quinoa & Butter Beans

Wed, 19 Sep 2007 16:53:03 -0400

This looks great! Some people rinse their quinoa (to remove the bitter coating). I never do. -- posted by dicentra

Sweet Potato-Quinoa Cakes

Wed, 19 Sep 2007 16:53:50 -0400

This looks like an interesting side dish. -- posted by dicentra

Vegetarian Taco Pie

Thu, 03 Jan 2008 09:54:20 -0500

An easy taco pie I created after several tries. It is a variation of 3 or four recipes. -- posted by Chef #363318

Arepas Con Queso

Sat, 09 Feb 2008 01:15:43 -0500

I couldn't find arepa flour near me, so I decided to improvise and came up with this recipe. It still tastes just as good. I promise. -- posted by guamswhitest

Fish Vatapa

Tue, 12 Feb 2008 01:46:48 -0500

This dish is from the northern part of Brazil served at a restaurant in Rio de Janiero, Brazil called Cabeca Chata. It's one of the ones my grandmother collected back in the '60's and added to her recipe box. -- posted by Celticevergreen

Rotisserie Chicken, With Fried Yucca Root (French Fries)

Mon, 25 Feb 2008 19:44:26 -0500

An incredible roasted chicken dish served with delicious deep fried Yucca Root french fries! This recipe is the "Grand Prize WInner" in the chicken category, from contestants all across America - Courtesy of Food Network - Ultimate Recipe Showdown By Amparo Alam -- posted by JusMeLinnie

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

Brazilian-Style Beef Strogonoff

Thu, 03 Apr 2008 02:16:05 -0400

This is a brazilian favorite and one of our family's too! Beef strogonoff comes in a flavor-rich heavy cream sauce, with a touch of ketchup, mustard and soy sauce, along with chopped mushrooms. It is perfect when served with white rice, potato sticks and a green salad. I particularly am not very fond of mushrooms, so I leave it out of the recipe when I make it for my picky eaters at home, but I am posting the original recipe for this brazilian dish. Enjoy! -- posted by Gabe's Mom

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

Pineapple-Cashew-Quinoa Stir-Fry

Fri, 13 Jun 2008 21:03:37 -0400

A recipe from Veganomicon: The Ultimate Vegan Cookbook. They suggest making the quinoa aspect a day or two in advance, store it in the fridge, and you'll be able to put this stir-fry in a snap for an easy weeknight dinner. For a truly gorgeous dish, use a half and half blend of the white quinoa and the heirloom variety Red Inca. Have ALL of your ingredients chopped before starting the stir-fry aspect. You may substitute frozen peas for the edamame. Posted for ZWT4. -- posted by WiGal

Feijoada - Brazilian Black Bean Stew

Sat, 14 Jun 2008 20:42:45 -0400

A vegan stew typical in Brazil. Prep time does not include bean soaking. You can probably streamline this by using the equivelent amount of canned black beans, rinsed and drained and skip the beginning step. -- posted by *Parsley*

Cashew and Papaya-Crusted Snapper

Sat, 14 Jun 2008 20:52:27 -0400

This dish was created by Donna Shields. The cashew plant is native to northeastern Brazil and adding cashews to this coating adds some crunch, providing a texture contrast for the soft fish underneath. The papaya adds an impressive coral hue to the coating and because this dish can be prepared in advance, it's perfect for company. The pretty pink color of this entree looks great when served next to black beans and rice. -- posted by ~Jen~

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

Famous Miami Cuban Sandwich

Sun, 24 Aug 2008 11:15:08 -0400

A taste of Miami on your dinner table! You can smell these sandwiches cooking all over Miami Beach. Taking a walk down there is something to experience. This recipe is a taste of heaven on a roll. This recipe makes 6 whole sandwiches and serves 12. They are large and should be cut in half. Recipe time does not include the 6-24 marination time for the roast pork. You will need the Cuban roll for this sandwich. You can find the authentic Cubano Roll recipe here: Recipe #320725 -- posted by Humble Bee

Feijoada Richmond-Style

Mon, 22 Sep 2008 02:17:41 -0400

Entered for safe-keeping, from Dede Deane Gray in "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond". Feijoada is Brazil's national dish. I imagine this would be more authentic if chorizo sausage replaced the "smoked sausage"; chorizo sausage can be found at a Latin grocer's. For accessibility, most people would substitute kielbasa. -- posted by KateL

Dominican Mangu

Tue, 04 Nov 2008 00:37:54 -0500

This is a simple dish popular in the Dominican Republic. In other countries a similar dish is made called mofongo and can be served with meat or seafood. Serve this with eggs for breakfast. -- posted by Michelle (Chef #632056)

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

Black Bean Soup (Crock Pot)

Mon, 01 Dec 2008 20:00:17 -0500

There are lots of black bean soups on Zaar, but none as simple as this. This recipe comes from a very old Rival cookbook. Prep time does not include time for soaking the beans. -- posted by dicentra

Brazilian Beans and Rice

Tue, 09 Dec 2008 22:39:40 -0500

Recipe from Iara Bortolon. -- posted by Nature's Cuisine

Absolute Best Chicken Soup

Fri, 19 Dec 2008 20:20:17 -0500

This is a family recipe I stumbled upon through marriage. It is a Latin-style chicken soup and it is the best I have tasted. Basically, my mother-in-law makes this soup with a few founding ingredients and then throws in whatevers available. Its always good, but I've narrowed it down for myself and you to the best ingredients to use. This recipe is great for serving to a large amount of people. *Note: You use a whole (8-piece cut) chicken if you want to serve 6-8, but if you are serving more than 6, for the purposes of the stock, use only split leg quarters. The recipe is best when fresh ingredients are used, especially cilantro. Don't even bother with the recipe if you don't have fresh cilantro. After the chicken is fully cooked, you can try to fish it out and separate the meat from the bones, but I don't usually bother with it. -- posted by Tabasco Saucy

Patacones (Fried Green Plantains) - Panamá

Tue, 06 Jan 2009 02:14:44 -0500

I learned how to make these from my boyfriend, who grew up in the Canal Zone in Panama. They are easy to make & taste great. We eat them as an appetizer or snack before dinner or w/ lunch. They are best hot out of the skillet, sprinkled w/ salt & dipped in ketchup (Maggi ketchup is best, if you can get it), like french fries. -- posted by FattyFat

Brazilian Chicken With Green Pepper and Herb Salad

Sun, 11 Jan 2009 21:55:05 -0500

Griddled spiced chicken and a crunchy flavour-packed salad make fuss-free preparation and easy eating. -- posted by English_Rose

Frijoles Rancheros (Ranch Style Beans)

Fri, 23 Jan 2009 16:07:12 -0500

An incredibly tasty, inexpensive, quick dish to make. My Honduran mother-in-law makes this when we visit. I can't get enough of it. You can add or subtract ingredients (more bacon, less onion) according to your taste. And, it freezes well. We like to eat it with rice and tortillas. -- posted by Phat Mama

Chilean Chicken

Mon, 16 Mar 2009 16:01:59 -0400

I needed a recipe for an ethnic dinner we were hosting for Chile. I ended up finding the main course on another web site. Everybody at the dinner thoroughly enjoyed it so I though I should share with everyone else in RecipeZaar. For my own tastes I cut back the honey abit & added a couple more spashes of hot sauce & worchestershire. I also used fresh herbs in place of some of the dried ones. Dish takes awhile to cook but I thought it was easy to make while I was preparing other dishes. -- posted by Mustang Sally 54269

Peruvian Vegetable Stew

Tue, 14 Apr 2009 01:48:23 -0400

Disks of sweet and spicy corn distinguish this traditional Peruvian squash stew. It's an easy to make main dish stew that uses butternut squash along with frozen peas and squash. The recipe comes from Cuidad Restaurant in downtown Los Angeles. Cuidad specializes in latino cuisine from various Spanish speaking countries. -- posted by lynnski / LA

Encebollado De Pescado (Fresh Tuna Soup With Pickled Onions)

Sun, 26 Apr 2009 21:57:29 -0400

Entered for safe-keeping for ZWT. An Ecuadorean recipe from www.laylita.com, sometimes used as a hangover cure. Yuca or cassava or cassaba should be available at latin supermarkets. The Pickled Red Onion and Tomato Salsa is essential to make this an "Encebollado". -- posted by KateL

Chorizo & Goat Cheese Quesadillas

Wed, 20 May 2009 20:01:31 -0400

I had this quesadilla at a Mexican restaurant nearby in Pelham, Alabama before a Coldplay concert. I told the server there are chorizo & goat cheese quesadillas in Heaven. Seriously. -- posted by jafontenot

Rice With Chicken and Chickpeas.

Tue, 23 Jun 2009 01:24:51 -0400

An interesting Brazilian dish, found on the food blog Tascas da Elvira. -- posted by Sweet Jezebel

Mango and Black Bean Stew

Sun, 28 Jun 2009 13:26:19 -0400

This recipe is the only vegetarian dish I've been able to get my family to enjoy - and they really enjoyed it! Since sweet potatoes are so hard to chop up raw, I go ahead and boil them ahead of time until they're just tender enough that I don't need a chainsaw to get through them. Non-vegetarians can feel free to add 1/8 pound chopped sausage and/or ham with the onion in the first step. -- posted by Alexander Mar

Vegan Amaranth With Spinach-Tomato-Mushroom Sauce

Sun, 12 Jul 2009 09:31:44 -0400

I have no idea where I picked up this recipe, but it's the only one I use for cooking amaranth for other people. My family, who is very much NOT vegetarian, even enjoys this dish! Feel free to tweak ingredients and let me know how it tastes! This recipe is also great for cleaning out the refrigerator. -- posted by splitendharry

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

Vegetarian Tamale Pie

Sun, 04 Oct 2009 01:07:58 -0400

I combined two recipes for this and made modifications to make it vegan. Note that Morningstar Farms recently changed their product to include egg and dairy, so read the label before buying (not all stores carry the brand new bags, Boca is my second choice). Don't be scared off by the vegetarian/vegan label if that's not your dietary preference, this dish is a traditional comfort food. The best part is it's an all-in-one meal, you don't have to serve side dishes (although a dark green salad with a light dressing would go well too). Note that the photo to the side (from me in the baking dish) is the recipe cut in half. -- posted by danakscully64

My Favorite Fajitas from Home

Fri, 11 Dec 2009 17:46:05 -0500

i like this recipe because it requires no grilling and i have gotten great responses from all kinds of people so i know this one's a winner. This recipe is actually lower in fat because you will only use about half the cold avocado mix. -- posted by nubeechef

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

Food Network Nuevo Latino Chipotle Beef

Tue, 26 Jan 2010 10:07:00 -0500

I do the beef stew part in a crockpot instead of stockpot in the oven. I also steam the butternut squash in the microwave, but you can follow the recipe the way Food Network's Challenge winner described below. I used chipotle peppers in adobo sauce instead of ground chipotle,too. -- posted by janric