Recipezaar: Chilean,Dinner Party recipes

Rice with a Chilean Flair

Sun, 06 May 2001 10:56:20 -0400

A Chilean friend taught me how to make this. I was addicted to it for a LONG time. This dish is quite tasty when eaten with my other recipe 'Dal Curry'. Enjoy! -- posted by Carol Bullock

Hacienda Onion Salad

Mon, 05 Aug 2002 19:30:52 -0400

As served at Hacienda Los Lingues in Chile, the oldest hacienda in South America. Serve this at your next cookout. It is terrific. -- posted by Miss Annie

Hot Aji Salsa

Thu, 30 Oct 2003 20:02:01 -0500

Peruvian for Youvian. -- posted by Iowahorse

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~

Empanadas De Peras (Pear Pastries)

Tue, 30 May 2006 20:29:10 -0400

Posted for Zaar World Tour II, this traditional Chilean treat is from Eliana Parra's Aunt Rose and Sundays at Moosewood Restaurant. These empanadas may also be simply made using your favorite flavor of canned pie filling. -- posted by Deb's Recipes

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

Pastel De Papas

Wed, 20 Dec 2006 20:47:54 -0500

Chilean potato pie - a staple in this country. It's good country food and simple to make. -- posted by ChefMarvelIris

Chilean Pesto (Pebre)

Thu, 24 May 2007 16:16:18 -0400

Pebre is a tangy Chilean condiment that makes a great beef marinade and an even better pasta sauce or chip dip. There are lots of variations out there, but this one is quick and simple, and accentuates the great flavors of Cilantro and Parsley. -- posted by Dug

Orange Flavored Quinoa

Fri, 01 Jun 2007 23:47:51 -0400

This is from 365 Low Fat Recipes. -- posted by dicentra

Chilean-Style Avocado and Shrimp Salad

Thu, 05 Jun 2008 02:13:15 -0400

I'm posting this for ZWT 4 Central and South American Recipes. From Foods of the Americas: Native Recipes and Traditions. -- posted by cookiedog

Colombian Chicken Soup a La Emeril

Thu, 17 Jul 2008 01:14:06 -0400

Saw this episode of Emeril Live and just had to have some. Made it last week and it was delish! I love that little zing, although it calls for more, & we made a meal of it!.Chicken soup is chicken soup but with little changes here and there - that make it entirely their own. We served it with a crunchy home made bread, some honey butter and a spinach salad with a raspberry vinaigrette, exquisite!! Forgot to make this public - so here it is. We served it in a beautiful tureen that belonged to my mother and a fine time was had by all!!!! :) -- posted by Manami

Skillet-Roasted Strip Steaks With Pebre Sauce & Avocado

Sat, 20 Sep 2008 00:45:53 -0400

This recipe was inspired by the popular Chilean sandwich, called a churrasco, that features a thin sandwich steak, mashed avocado and a type of salsa called Pebre. We used strip steak for sandwich steaks to make a satisfying dinner. If you have leftovers, layer the components in a mayonnaise-coated crusty roll and enjoy a churrasco sandwich the following day. Searing a steak on the stovetop and then finishing it in a moderate oven allows for good browning, and the gentle heat helps ensure a tender result. -- posted by Manami

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