Recipezaar: Chilean,Vegetarian 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

Ensalada de Porotos Verdes (Green Bean and Tomato Salad)

Sun, 12 Jan 2003 20:18:22 -0500

This Moosewood Restaurant recipe sidedish is a Chilean dish and very yummy. -- posted by Missy Wombat

Chilean Salsa

Thu, 05 Jun 2003 20:13:25 -0400

After trying this salsa, it is hard to go back to store-bought salsa. I could eat my weight in this stuff, along with tortilla chips. Yum!! -- posted by ratherbeswimmin'

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

Chilean Butternut Squash Casserole

Tue, 27 Jan 2004 19:59:55 -0500

This delicious casserole has become a tradition at my family's Thanksgiving. And everyone agrees we should make it more often, it's so good, and not hard to make. I've changed this recipe only slightly from the Chilean Squash in the Moosewood Cookbook. You can substitute mashed pumpkin or yams (unsweetened, of course!), but the butternut is best and worth the effort. A tip for easier clean up: I just mash the squash right in the casserole and mix everything there. I wipe off the upper sides wih a clean, damp dish towel and pop it in the oven. I've been tempted to add a cup or two of cooked rice or other grain to make it even more hardy, but I haven't tried that yet... Note: cook time does not include time for baking the squash; that can be done ahead and refrigerated. -- posted by Meredith K.

Pepper Sauce for Chacarero's (pebre-chilean Name)

Thu, 23 Sep 2004 20:00:13 -0400

Came from a great recipezaar trooper Polar Bear helped me find this! thank you kind one!! -- posted by Chef #163500

Sweetcorn Parcels

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

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

Porotos Granados (Bean Stew)

Sat, 20 Aug 2005 17:28:07 -0400

Posted for Zaar World Tour 2005. It's from a special edition of Saveur, The Best of Tex-Mex Cooking. They recommend you use 2 cups dried navy beans soaked overnight, but I've altered the recipe and cooking time for canned. I also halved the amount of oil. When I tried this it made a rather soupy stew; if you prefer your stews drier, I suggest cutting back on the broth, and add more if it gets too dry. -- posted by Kumquat the Cat's friend

Pebre

Wed, 28 Sep 2005 18:24:12 -0400

This is similar to Italian pesto or Argentinean chimichurri, and a staple on Chilean tables. It pairs will Pastel de Chocio, with grilled meats and is good stir fried into pasta or rice. -- posted by Sharon123

Chilean Carrot Salad

Thu, 13 Oct 2005 19:22:37 -0400

As a teacher, I would assign this recipe to my fifth-graders to make. It's easy, much more so if you have a food processor with a julienne disk for the carrots. This is a light and refreshing side for a summer meal or picnic. -- posted by Valeria

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~

Salsa De Cilantro - Pebre

Fri, 26 May 2006 16:22:28 -0400

I was looking for a really good Pico de Gallo salsa. I came upon this fabulous Chilean version (Pebre) in the Moosewood cookbook. Apparently this is Chile's most popular side dish and is served with every meal. Awesome just with chips or with anything you'd serve with salsa. -- posted by Mrs Goodall

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~

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 Pisco Sour

Tue, 31 Jul 2007 15:27:35 -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 citrus used between the two countries piscos. I have posted both recipes so be sure to try the Recipe #243479 as well. Note: Egg whites are sometimes used in chilean pisco sours as well, but for the purist, they will say it is unnecessary adornment. -- posted by NcMysteryShopper

Pb & Fruit Pita Pockets

Mon, 19 May 2008 02:17:50 -0400

This snack idea comes from the Chilean Fresh Fruit Association. -- posted by WiGal

Salsa De Aji Colorado

Tue, 27 May 2008 02:45:28 -0400

This sauce can be served with Chancho a la Chilena (Pork Loin, Chilean Style) and for a milder sauce discard vinegar that peppers were soaked in and use fresh vinegar. Posted for ZWT 4 - South/Central America and found on recipehound.com's website. -- posted by Lauralie41

Yaya's Leche Nevada

Tue, 29 Jul 2008 15:46:08 -0400

This is a wonderful fresh dairy dessert. Great for summer! It is best described as poached merangues in a creamy custard. It looks beautiful served individually in margarita classes with a sprig of mint on top. I have not tried to make a parve version with soymilk but I think it would work just fine. -- posted by KosherT

Porotos Granados Con Mazamorra (Chilean Vegetable Stew)

Sat, 18 Oct 2008 01:28:14 -0400

Translated from a Chilean cookbook. This is a great hearty vegetarian recipe made with navy or white beans. Plus, I like stews with squash. In Chile, the common squashes sold in the market places are very large gourds and pieces of it are sold instead of the entire gourd. The spices listed don't have quantities listed. I usually start with small amounts and add more later, when I can taste it. -- posted by jennyrs