Recipezaar: Argentinean,Holiday/Event recipes

South American Steak Sauce

Mon, 25 Feb 2002 10:55:12 -0500

Also makes an excellent marinade for steaks and pork chops. -- posted by Mille®

Dulce Argentino (Aka Really Yummy Caramel Roll Cake)

Sat, 04 May 2002 16:38:24 -0400

Passed on to me from my best friend's dad who is Cuban. An authentic dessert that's light but decadent. -- posted by LaLa

Chimichurri Sauce

Sun, 07 Jul 2002 18:57:04 -0400

Excellent with grilled meats, eggplant or portabello mushrooms. A great "dip" for raw veggies also. -- posted by DiB's

Melodee's Hot Wings

Mon, 15 Jul 2002 07:04:34 -0400

I don't remember where I got this recipe, but I have tweaked it here and there over the years. My family likes this version because it is not sloppy wet like so many others out there. However, this recipe can be served wet too. -- posted by Melodee

Matambre - Argentine Rolled, Stuffed Flank Steak

Mon, 04 Aug 2003 20:06:27 -0400

. -- posted by Mimi Bobeck

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

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

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

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~

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

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

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

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

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

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