Recipezaar: South American recipes

Easy, Simple Black Bean Burritos

Fri, 12 Jun 2009 16:47:54 -0400

This is really a quick, easy, healthy lunch item that works in a pinch. It's very versatile, making it easy to throw in ingredients to suit your stock or mood and tailor it to your taste buds. -- posted by Little Mama Dia

Johnny Jalapeno's Grilled Firesticks

Sun, 14 Jun 2009 19:55:27 -0400

This recipe is for those who say "This ain't hot!" This can be made using chicken, pork, or beef cubes. Make up a variety for your next cook-out! You can opt to add some pineapple chunks onto the skewer mix, but it don't tame it much, This here's some Hot K-bobs! Shhhh..... This is one of Johnny Jalapeno's secret recipes! -- posted by 2Bleu (Bird&Buddha)

Johnny Jalapeno's Taco Cornbread Skillet

Sun, 14 Jun 2009 21:16:55 -0400

Cooking in a cast iron skillet is the true cowboy way and no one knows about cowboy cooking more than the famous outlaw, 'Johnny Jalapeno'! Rumor has it he was almost lynched by the famed McDaniel gang over this recipe. They shouted "This ain't no derned cowboy supper, ain't no beans in it!" Well, Johnny ran quick as lightning over to the campfire, and made another skillet supper, this time adding the last can of beans he had! Saved his life them beans did! ;) Also try Johnny's Recipe #266664. -- posted by 2Bleu (Bird&Buddha)

Sarza Criolla

Sun, 14 Jun 2009 21:29:49 -0400

An everyday Peruvian salsa. -- posted by Ice Cool Kitty

Beet and Carrot Salad

Sun, 14 Jun 2009 21:49:40 -0400

from columbia -- posted by Dienia B.

Columbian Rice

Mon, 15 Jun 2009 12:19:07 -0400

from debbie whos husband is columbian this rice rocks -- posted by Dienia B.

Amazing Spicy Guacamole

Mon, 15 Jun 2009 16:52:10 -0400

I love guacamole and love spicy foods, and experimented and came up with this delicious, chunky and fresh tasting version! -- posted by Megannnnnnnn

Aji (Colombian Salsa)

Mon, 15 Jun 2009 19:07:36 -0400

This is a hot, spicy salsa typically served with empanadas and other foods as a condiment. It has more liquid than, say, a Mexican salsa. Prep time does not include 1 hour "marinating" time. -- posted by Ice Cool Kitty

Arepas

Wed, 17 Jun 2009 14:23:48 -0400

from debbie who is married to a nice columbian chap -- posted by Dienia B.

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 SweetJezebel

Jamies Chilli Con Carne

Wed, 24 Jun 2009 10:22:46 -0400

I was given 'Happy Days With The Naked Chef' and found that I enjoy Jamies style, he can be relied on for sensible recipes that work. I decided to try his Chilli Con Carne for my son and husband one weekend when the girls were away. Good comfort food, served over rice, DH found this spicy while I thought it could be pepped up a little more (sometimes I surprise myself!!).... adjust for your own taste! Jamie recommends chuck steak, minced, but I used ground beef that I had in the freezer. I don't think the sun-dried tomatoes are traditional, but they are a nice touch! This dish is ideal for make-ahead, and definitely tastes even better the next day! -- posted by Karen Elizabeth

Pork With Lime (Ecuador)

Wed, 24 Jun 2009 11:25:06 -0400

Received this recipe via email - sounds good so am stashing for cooler (much cooler) weather to have with big thin Sonoran style tortillas, cilantro rice & a fresh bright salsa. -- posted by Buster's friend

Colleen's Weeknight Paella

Fri, 26 Jun 2009 02:29:06 -0400

Colleen's recipe (from cookingthisandthat food blog). -- posted by Sue L

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

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

Delicious Coconut Flan (Reduced Sugar)

Mon, 29 Jun 2009 02:07:41 -0400

This is my favorite recipe for coconut flan. With the caramelized sugar I prefer a less sweet flan with vanilla and toasted coconut flavor. -- posted by TaterBug! :)

Turkey Empanadas Grande

Thu, 02 Jul 2009 02:32:18 -0400

This recipe makes two large empanadas. Be careful when placing the meat on the pie crust, it tends to make the dough soggy and tears easy. -- posted by Mrs. Cavanar

Tamal De Olla

Mon, 06 Jul 2009 16:30:03 -0400

Panamanian tamal casserole with chicken. Recipe Zaar doesn't calculate nutritional info for masa - the masa adds 75 calories, one gram of fat, and 1 1/3 gram of fiber per serving. So totals: 278 calories 8.9 grams of fat 3.3 grams of fiber 6 Weight Watchers points, for those who are interested. -- posted by Tikidoc

Healthy Baja Fish Tacos

Wed, 08 Jul 2009 02:05:12 -0400

From Oxygen Magazine - May 2009 -- posted by TattooedMamaof2

Elitetwig's Quick Quesadillas

Thu, 09 Jul 2009 11:41:28 -0400

Another quick and easy recipe, also can be adapted to be a meat feast or vege friendly. As long you have a frying pan big enough for the tortillas! -- posted by EliteTwig

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

Chimichurri (Argentinean Parsley and Garlic Sauce)

Sun, 12 Jul 2009 09:46:04 -0400

This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion. -- posted by Ice Cool Kitty

Bahian Brasilian Fish Stew, Decorated With Boiled Eggs (Moqueca

Sun, 19 Jul 2009 15:55:26 -0400

Brazil's Famous Bahian Fish Dish (Moqueca de Peixa Baiana: (moo-KAY-ka Jhee PAY-shah) garnished with chopped Cilantro and Hard-Boiled Egg Wedges. Just loving my Brasilian lineage and the foods of my culture, this is an homage to Bahia and to Brasil. Saute and simmer all the other ingredients as long as you like, until tender, but Do NOT ADD the fish until 5-8 minutes before serving depending on the thickness if the fish. That said, you can add a piece or two to the saute for added flavor. I also use two tablespoons of Fish Sauce. This is to be ideally cooked very slowly so that the flavors can blend thoroughly. I'm going to try cooking in a slow cooker on low for 6 hours and then adding the fish JUST prior to serving. Serve over white rice, with lime wedges. Side dishes: sauteed collards or spinach and garlic and also cold orange slices. -- posted by MW Savant

Uruguayan Barbecue Sauce(Salsa Para Asados)

Sun, 19 Jul 2009 20:30:44 -0400

Know as salsa para asados, this sauce can also be used as a marinade. Serve with grilled meat, a green salad and creamy polenta, orzo or crusty bread. Adapted from The Book of Latin American Cooking by Elisabeth Lambert Ortiz. -- posted by Sharon123

Alice's Salsa

Sun, 19 Jul 2009 20:41:04 -0400

A wonderful salsa recipe - a specialty of an old friend. I just learned of her passing and remembered she had given me this recipe many years ago. I still have it in her own handwriting, and thought it would be nice to post here for others to enjoy. -- posted by lovindisney

Cucumber Agua Fresca

Mon, 20 Jul 2009 02:28:38 -0400

A big glass 'vittoleros' canister of freshly made, wonderfully refreshing Agua Fresca in a rainbow of colors can be found on the counters of the best authentic neighborhood Taquerias - I look forward to them in the summer heat, but since I have no tolerance for spicy hot food, I don't get them too often. Many of these 'Fresh Waters' are regional Mexican and Salvadoran, but some of them are simply common sense. The best of them are subtle, balanced, and not overly sweet. With so few ingredients, the quality of the material used to make it is essential. If you feel the need to dress the drink up, use garnishes - thinly sliced fresh fruit, lavender flower stems place in the glass like swizzle sticks, or herbs frozen in the ice. This is great for a backyard or patio party, particularly if you have one of those wonderful glass tap jars to serve it in which will display the jewel-like color, but be certain to keep it on ice. This keeps well for several days in the refrigerator, or you can freeze it in ice cubes, then once frozen turn out into plastic bags or storage containers to enjoy later. -- posted by Mitzimom

Strawberry-Jamaica Agua Fresca

Mon, 20 Jul 2009 02:43:29 -0400

Dried Hibuscus Flowers, known as 'Jamaica' give the 'tart' component to this summer quencher, and the resulting drink is absolutely, and shockingly, gorgeous. The hibiscus has a very high acidity, which you have to balance with the sweet, fragrant strawberries. This one takes a bit more time to make, but it's worth it. Purchase the 'jamaica' flowers at your local Mexican specialty store - they last quite a long time if stored properly. -- posted by Mitzimom

Red Wine Sangria for a Party

Tue, 21 Jul 2009 13:20:04 -0400

i have to give full credit to BecR for this recipe. my family and i love her sangria #112772 so much that i have to make it in larger quantities as our neighbors clamor for it, too! i am posting the quantities i use to make lots more than BecR's original recipe. this is a red wine and citrus sangria and served best when chilled. it looks pretty in wine glasses with ice and slices of the fruit, too. thanks, BecR! -- posted by chef #47341

Pão De Queijo - Brazilian Cheese Puffs (Gluten-Free)

Wed, 22 Jul 2009 11:00:47 -0400

A Brazilian snack or appetizer. Eat them cheesey and warm from the oven. They can be frozen and re-heated. I've had some purchased frozen cheese puffs, but they were very expensive. These are very easy to make and as a bonus they are gluten-free -- posted by **Jubes**

Chicken Taquitos

Fri, 24 Jul 2009 12:32:36 -0400

I got this recipe from a Rachel Ray cookbook, and modified it to fit my taste. You can make these using leftover chicken. My husband loves these and always asks for them. -- posted by freckledgirl

South American Style Red Snapper

Mon, 27 Jul 2009 18:37:07 -0400

An easy pan-braised fish dish with traditional Latin American flavors. This is how snapper is served in Colombian restaurants. Serve with boiled potato, boil yuca, rice and beans. -- posted by Ice Cool Kitty

Bobby Flay Mexicali Corn With Lime Butter

Mon, 27 Jul 2009 18:56:13 -0400

Nice refreshing side dish with great flavor -- posted by ctbolton

Feijoada (Brazilian Black Bean Stew)

Sun, 02 Aug 2009 10:34:01 -0400

Feijoada is a typical Portuguese dish which is now the national dish of Brazil. According to legend, the dish dates back to colonial times when the slaves made a stew out of beef and pork scraps. It is served for lunch. Here, it is given a more modern, American treatment. Adapted from "Everyday with Rachael Ray," August 2009. Serve with white rice, pickled jalapeno slices, and thin orange slices. -- posted by Ice Cool Kitty

Sloppy Jose

Thu, 06 Aug 2009 11:36:21 -0400

Easy Muy Bueno -- posted by Kana Kahuna

Zucchini and Corn Tacos

Fri, 07 Aug 2009 10:16:41 -0400

Chef Jimmy Shaw cooks up tacos that stars can enjoy without guilt. Authentic Mexican dishes like this one are flavorful and naturally lowfat, he says. A little cumin and red pepper were added by me. -- posted by aronsinvest

Ajiaco Bogotano (Chicken and Potato Soup, Bogota Style)

Tue, 11 Aug 2009 10:22:07 -0400

Ajiaco is a typical dish in Colombia. It has a lot of potatoes since Bogota is in the mountains and potatoes are plentiful. This recipe calls for yucca which can be found in the produce section or frozen (Goya). If you cannot find it, just use Yukon gold potatoes, both will all but disintegrate and thicken the broth. Corn on the cob is cut into 1 inch rounds and thrown into the soup. They are easier to cut if you rotate the corn, eventually the cob will break. Once you remove the cover, you'll get a burst of sweet corn aroma. An avocado half is served either on the side, so you can take a spoonful of avocado and dip it in the soup. -- posted by Ice Cool Kitty

Brazilian Coconut-Cheese Drops

Tue, 11 Aug 2009 10:46:06 -0400

I clipped this from a magazine a long time ago. It sounds interesting. Unlike the other recipe for brazilian coconut drops, this one does not need to be cooked before baking. -- posted by Sweet PQ?

Catfish Ceviche (Or Seviche)

Tue, 11 Aug 2009 10:46:12 -0400

A quick easy north country summer fish and veggies treat. Great way to get the taste of the season. Try different veggies for a flavor change. Don't tell anyone what and how cooked until after they've tasted. Mmmmm good! -- posted by MadCity Dale

Cilantro Lime Mexican Rice

Tue, 11 Aug 2009 10:51:39 -0400

Fluffy, flavorful rice - not gummy or sticky. So easy and very cheap to prepare. Goes well with any Mexican meal. -- posted by Melvin'sWifey

Authentic Mexican Flan

Wed, 12 Aug 2009 10:21:07 -0400

Authentic Mexican Flan does not contain Cream Cheese, since there is no cream cheese down in Mexico. Now, this recipe is from my mother in law who lives in Durango, Mexico. It's been passed down for 4 generations. And after begging her she let me see her make it. It's absolutely DIVINE! -- posted by Chef #1349697

Peruvian Roast Chicken With Aji Verde

Thu, 13 Aug 2009 10:46:00 -0400

One of the recipe testers for Foodnetwork called home to recreate this family food memory-from Peru to you! I got this from the Food Network Kitchens cookbook, a prize I won in the Iron Chef game! :) -- posted by Sharon123

Mexican Rice Casserole With Ground Beef

Tue, 18 Aug 2009 03:36:47 -0400

What a delicious casserole or taco bake! It takes the standard ones to even better heights! This comes from the site "For the love of cooking" which showcases wonderful recipes and photographs. Luckily she is happy if we share them! http://fortheloveofcooking-recipes.blogspot.com/ -- posted by MarraMamba

Mini Panamanian Beef Empanadas

Thu, 20 Aug 2009 02:07:19 -0400

I havent made these yet but I cant wait to try a coworker brought them in. yum! -- posted by Chef bethany W

Cheese Quiche

Mon, 24 Aug 2009 01:50:48 -0400

My own recipe trying to get the same taste as I had tried some before. -- posted by Demotherway

Easy Carrot Cake

Tue, 25 Aug 2009 02:49:29 -0400

Easy and tasty! This is a family recipe, Grandma Joana bakes it every week! Although doesn't raise a lot, it is a moist simple cake, perfect with coffee and milk. -- posted by MegZuchini

Costa Rican Tilapia

Fri, 28 Aug 2009 09:42:58 -0400

I got this from the show Simply Delicouso on food network. It is my husbands all-time favorite fish dish -- posted by GingerlyJ

Ultimate Taquitos OAMC

Fri, 28 Aug 2009 10:22:31 -0400

These taquitos are perfect for a healthy lunch, snack, appetizer, or dinner. I love that you just pop them from freezer to baking pan for a last minute meal. They are our favorite OAMC meal and they disappear very soon after I load the freezer with them! The hot-oil dipping step makes the tortillas very easy to work with and also makes it so when you take them out of the freezer, all you have to do that night is toss them in the oven to heat -- no frying mess on eating night. I have learned to have extra tortillas and extra oil on hand so I don't have to run to the store to get more in case the batch goes further than I planned! -- posted by StephanieZ

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

Antioqueño Rice

Tue, 01 Sep 2009 13:08:19 -0400

A traditional Colombian dish, posted by Erica on the cooking blog mycolombianrecipes.com. -- posted by SweetJezebel

Mexican Bean Soup

Tue, 01 Sep 2009 13:24:07 -0400

Hearty Bean Soup with a nic Mexican flavor. -- posted by Chef #1370586

Florida Vegetable Salsa

Tue, 01 Sep 2009 14:33:51 -0400

We found this recipe in "Florida Monthly" magazine and it has been almost a weekly staple for us. Very good with chicken taco salads =]. -- posted by Krystal-Belle

Skillet Sweet Potato and Plantain

Wed, 02 Sep 2009 03:05:17 -0400

Sooo Delicious!! I love making this and having leftovers ;) The flavors blend great together and you can add other ingredients to your liking. This is also very filling, so it can be served as an economical main dish, considering the ingredients are inexpensive -- posted by Italian_mama

Cal's Pineapple Cilantro Salsa

Wed, 02 Sep 2009 14:33:40 -0400

This mild, but flavorful salsa was a big hit at a recent catered event in Hooper Bay Alaska where it was served along side pineapple marinated BBQ halibut. The following week I served the same salsa with a grilled teriyaki salmon and had the same rave reviews. -- posted by Chef Michael Callahan

Chicken Rancho

Tue, 08 Sep 2009 18:19:50 -0400

I'm posting this for safe keeping. I got this recipe from my step-mom. She didn't cook much but she'd make this now and then and I remember thinking I'd died and gone to heaven. I have been making it for myself for too many years to count. It's easy and always a crowd pleaser. It's great served with warmed tortillas and a garnish of sour cream. Do not leave out the turmeric--it makes this dish. It alway makes the BEST leftovers. -- posted by ihvhope

Not Spicy but Creamy Chicken Enchiladas

Thu, 10 Sep 2009 17:20:41 -0400

This dish is perfect for those of you who like me, love Mexican food but can't stomach the spicy. I got this from a friend and my picky children absolutely love this. It's become a family favorite. You can spice it up by adding chiles or peppers. It's also great with diced tomatoes. I always double the recipe. ENJOY!!!!! -- posted by Bee S

Chimichurri Stuffed Pork Loin

Mon, 14 Sep 2009 15:49:50 -0400

Fresh herbs, garlic, and lime zest flavor this pork loin, so less salt is needed. Serve with grilled corn and grilled pineapple slices (directions included). -- posted by Ice Cool Kitty

Pumpkin Flan

Mon, 14 Sep 2009 18:38:25 -0400

A fall twist on a classic dessert. From Daisy Martinez. -- posted by Ice Cool Kitty

Argentine Empanada Filling

Mon, 21 Sep 2009 11:46:14 -0400

A wonderful empanada filling recipe that makes use of aji peppers, Capsicum baccatum, though any fresh hot pepper you like can be used. This recipe adapts when to minced or ground pork as well. From www.fiery-foods.com - a new favorite site as our peppers are coming in strong as the tomatoes are beginning to fade. Use your favorite empanada dough or try Recipe#92254 or Recipe#151502. -- posted by Buster's friend

Pumpkin Empanada

Wed, 23 Sep 2009 02:20:36 -0400

Empanadas, contrary to popular belief, actually have their origins in a traditional Arabic food called fatay. The folks in Galicia, Spain loved the dish so much that long after the Moors were gone from their country they continued making the tasty morsels. A delicious recipe from Latina.com -- posted by 1PugMom2

Chili

Fri, 25 Sep 2009 16:01:30 -0400

Delicious chili with subtle notes of cinnamon and chocolate. Not too spicy. -- posted by DesignguyWI

Caipirinha

Mon, 28 Sep 2009 01:17:40 -0400

brazilian drink -- posted by Chef #1298498

Garden Salsa

Mon, 28 Sep 2009 10:59:55 -0400

I threw this together last minute to enter in the local county fair. And it won 1st place and Champion best in class. You can adjust the peppers to suit your own taste for heat. As published, it is pretty mild. It is a cooked salsa and best if processed and allowed to sit for a few weeks before enjoying. -- posted by chefschwantz

My Super Easy 3 Leches Cake

Tue, 29 Sep 2009 11:10:04 -0400

This is a quick and easy recipe for 3 leches cake... Everybody loves it!!!! -- posted by Maria Viso-Corbitt

My Piña Colada Cake

Tue, 29 Sep 2009 11:46:33 -0400

This is a recipe that I made up one time that my mom told me she went to a party and they had a 3 leches cake that tasted like Piña Colada, so I came up with this... hope you enjoy it! -- posted by Maria Viso-Corbitt

Chicken Chile Verde

Tue, 29 Sep 2009 11:46:53 -0400

This came from chowhound. I used less cinnamon. Below is the original recipe. This can be made in the crock as well. I know most verdes don't include potatoes but this was so good. This dish is always a big hit. Its great rolled into a burrito, but you can also serve it on its own topped with scallions, sour cream, and tortilla chips. What to buy: You can find Aleppo pepper at most gourmet grocery stores or online at the Spice House. If you are having a hard time locating it, use ancho chile powder. Game plan: Chile verde was destined to be a party dish because you can make it way ahead of the festivities and just warm it over medium-low heat when you are ready to eat. -- posted by aronsinvest

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

Cajun Red Beans & Rice

Mon, 12 Oct 2009 13:04:02 -0400

Great Red Beans and Rice recipe. A friend of mine gave me this recipe several years ago and I am posting here for safe keeping. I realize this is a very Southern dish and I hope ingredients are available ....I have used a different type of bean when I couldn't find the traditional red beans. Of course hot sauce is necessary in this recipe! I serve it on the side. Preperation time does not include the beans that soak overnight. -- posted by Jb Tyler, TX

Cuban Black Bean Vegetarian Feast

Fri, 16 Oct 2009 17:38:43 -0400

After carefully perusing the other Cuban black bean dishes here, I decided this one is different enough to offer. Served over brown rice, with all the toppings, it's a power-packed veggie plate! For guests or family members who do eat meat, a good roast pork loin, grilled chicken, or lime-barbecued shrimp would round out the meal. A salad with a sweet citrus vinaigrette and sliced fresh oranges would make this a feast! -- posted by La Dilettante

Quinoa - Risotto Style 1

Mon, 19 Oct 2009 13:07:28 -0400

This is my own recipe. I like it, as it's a fast way to eat well and feel great... Quinoa, poblano peppers and parmesan ! Don't use kraft powder. Buy some real parmesan or, even better, Belgioioso 'American Grana' if you're in the USA -- by far one of the best "parmesan" style cheeses you can find in the states. The fact that they admit it's American, gets you over a psychological barrier, and it's just a great product. You'll become addicted...eat it with fruit : figs, mango, guava... -- posted by Asd;MRS-NYC

Sopa De Pollo (Central/South American Chicken Soup)

Mon, 19 Oct 2009 14:51:30 -0400

I have been eating this soup since I was a little kid. It is a staple recipe in hispanic third world countries. I especially enjoy it during cold winter months. It is usually served with rice and warn corn tortillas. -- posted by Chef Sarita in Austin Texas

Quick Chicken Caccia "toro"

Wed, 21 Oct 2009 12:39:56 -0400

A mere four minute preparation is all for this quick, tasty dish with a delicate Mexican flavor. It is so good that my wife and kids asked for seconds. I hope that your family enjoys this simple creation! I make this contribution in thanks for all the great RecipeZarr meals I have enjoyed. -- posted by Chef #1135686

Vegetarian Feijoada and Collards/Kale Brazilian Black-Bean Stew

Fri, 23 Oct 2009 01:19:49 -0400

From http://jessicamomof6.blogspot.com/2009/06/brazilian-vegetarian-feijoada.html. It sounds wonderful, but time-consuming. I doubt if it is near authentic. -- posted by nsomniak6

Tasty Spanish Rice

Mon, 26 Oct 2009 13:42:38 -0400

I watched hispanic friends making spanish rice, when I made it at home I didn't have all the ingredients so I subsituted. Now my hispanic friends always ask me to bring the rice to the fiesta! -- posted by Chef #1422509

Kiwi Caipirinha

Mon, 26 Oct 2009 18:13:22 -0400

Cachaca is a Brazilian liquor distilled from sugarcane jice. If you cant get cachaca, substitute white rum or vodka. -- posted by College Girl

Torta De Quinua - Quinoa Cake

Thu, 29 Oct 2009 17:08:36 -0400

A sweet dessert cake using quinoa (Keen-wah) instead of flour. From http://peru-recipes.com/2008/11/torta-de-quinua-quinoa-cake#more-363 The website says the original author is Mme. Antonia Nadal de Garmendia (1876). Quinoa is gluten free. -- posted by ThatSouthernBelle

Camote Almendrado - Sweet Potato With Almonds

Thu, 29 Oct 2009 17:09:59 -0400

From http://peru-recipes.com/2008/09/camote-almendrado-sweet-potato-with-almonds -- posted by ThatSouthernBelle

Spicy Adobo for Pizza

Thu, 29 Oct 2009 17:10:17 -0400

http://www.asadoargentina.com/adobo-para-pizza-pizza-seasoning/ -- posted by ThatSouthernBelle

Peba Caipira Armadillo Stew

Fri, 30 Oct 2009 12:54:16 -0400

From http://www.thehungrycyclist.com/blog/2008/12/armadillo-stew-peba-caipira-northern-brazil-1.html ------------------------------------------------------------------------------------------------------------- Armadillo isn't really available in urban cities in the USA. Use chicken or pork if you want. -- posted by ThatSouthernBelle

Caldo De Bolas De Verde - Green Plantain Dumpling Soup

Fri, 30 Oct 2009 12:54:49 -0400

An recipe from Ecuador. Check out the step by step pictures. The dumplings are delicate. From: http://laylita.com/recipes/2009/03/31/caldo-de-bolas-de-verde/ Laylita writes, "...this is a typical soup from the coastal region in Ecuador; it consists of dumplings or balls made from green plantains and stuffed with meat and vegetables served in a beef broth with corn and yuca." -- posted by ThatSouthernBelle

Pure De Platanos Maduros - Ripe Plantain Puree

Fri, 30 Oct 2009 12:55:17 -0400

From http://laylita.com/recipes/2009/03/13/ripe-plantain-puree/ This puree is used as a side dish to plate lamb shanks in. -- posted by ThatSouthernBelle

Dulce De Zapallo - Candied Squash in Spiced Syrup

Fri, 30 Oct 2009 13:01:28 -0400

From http://laylita.com/recipes/2009/02/11/dulce-de-zapallo-or-squash-in-syrup/ -- posted by ThatSouthernBelle

Platanos Asados Con Queso - Baked Ripe Plantains With Cheese

Fri, 30 Oct 2009 13:02:59 -0400

These look DELICIOUS! From: http://laylita.com/recipes/2008/12/03/platanos-asados-con-queso-or-baked-ripe-plantains-with-cheese/ -- posted by ThatSouthernBelle

Salmon With Pomegranate and Orange Salsa

Fri, 30 Oct 2009 13:03:11 -0400

This woman makes the most gorgeous food. Check her out! http://laylita.com/recipes/2009/01/05/salmon-with-pomegranate-and-orange-salsa/ -- posted by ThatSouthernBelle

Pineapple Caipirinha

Fri, 30 Oct 2009 14:30:39 -0400

http://laylita.com/recipes/2008/11/10/pineapple-caipirinha/ -- posted by ThatSouthernBelle

Berenjenas En Escabeche - Marinated Eggplant

Fri, 30 Oct 2009 14:30:59 -0400

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/the-truck-drive.html -- posted by ThatSouthernBelle

Florencia's Dulce De Tomate - Argentine Tomato Jam

Fri, 30 Oct 2009 14:30:54 -0400

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/dulce-de-tomate.html -- posted by ThatSouthernBelle

Limonada De Rosas - Rose Lemonade

Fri, 30 Oct 2009 14:30:57 -0400

You MUST use organic, pesticide free rose petals or you'll get sick. This drink is served every August 30 in Peru for the Santa Rose de Lima festival. From: http://peru-recipes.com/2008/09/limonada-de-rosas-roses-lemonade#more-331 -- posted by ThatSouthernBelle

Salsa De Mirasol

Fri, 30 Oct 2009 17:15:20 -0400

This is a warm and wonderful salsa made from the aji mirasol chile. I discovered it after I posted a request for pure chile powder on this site, and a member directed me to worldspice.com. This is a company in Seattle that grinds your spices directly before shipping. Along with my powder, I decided to try these whole chiles and the recipe on their site, and used it over grilled halibut. I am tough to please--I don't like a chile to burn my mouth, and to avoid that unpleasantness, I often end up with a dish that is too bland. This is a perfect in-between. There is enough heat for interest, but the chile does not overwhelm the delightful herbs and lime combination. I hope you enjoy! -- posted by Vicki Kaye

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

La La La Bamba! Mexican Dip Ole'!

Tue, 03 Nov 2009 16:31:18 -0500

This recipe comes from my friend Ann in Maryland. I have made this many times, and it's always devoured! It's not necessarily "quick and easy," because I hand-chop the olives and make my own guacamole, but the extra effort makes a big difference. Ann's original recipe did not call for jalapeno and cilantro, but I love it! She isn't an olive lover, so she omits those. Really a great dip that can be fiddled with to suit individual tastes! -- posted by La Dilettante

Chimichuri Sauce

Thu, 05 Nov 2009 01:48:14 -0500

came from my moms boss who got it from an Argentinian cowboy -- posted by Chef LL

Quibebe (Butternut Squash Soup)

Fri, 06 Nov 2009 17:44:33 -0500

This is a slightly different take on an Argentina soup recipes. Easy to make a super yummy! -- posted by Chef Q in Oregon

Spiced Pinto Beans With Chorizo

Thu, 12 Nov 2009 15:15:49 -0500

These chorizo-studded beans are so hearty and deeply flavored that they can be a main course. Recipe by Chef Dionicio Jimenez, posted at Food & Wine website. -- posted by SweetJezebel

Ranchero Beans

Sun, 15 Nov 2009 22:20:25 -0500

These are great on a cold night for dinner. While this recipe is for being doen on the stove top, I've often done it in the crockpot. I just don't saute everything, but throw it all into the crock, including the already fried bacon. Aso, when I use the crockpot, I'll often substitute out the can of beans for a multi-bean pack that I'll soak overnight (start them out in hot water) before I cook them in the crockpot. This was adapted from a recipe by Ingrid Hoffman on Food Network's Simply Delicioso. -- posted by skfritz525

Estofado De Pollo

Tue, 17 Nov 2009 16:27:12 -0500

Peruvian. There isn't a whole lot of wow factor here but it is a good mild dish that is fairly easy to make that my whole family will eat. The raisins add a nice sweetness as does the paprika but overall it is a rather bland dish that some may find comforting. -- posted by invictus

White Cheddar and Jalapeno Polenta

Tue, 17 Nov 2009 21:23:35 -0500

Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages work well too. I use lots of jalapenos!!! Sometimes I add cayenne as well. If you want a milder version, remove the seeds of the jalapenos before you cut them. But try to use as much peppers as you can stand as it really gives it more dimension. Check your local gourmet market for milder peppers as well if you are sensitive to the heat. -- posted by GoldsmithLissa

Fluffy White Rice

Mon, 23 Nov 2009 14:51:30 -0500

White rice like the rice served at a good Chinese restaurant. Two variations are given, one fluffy version for eating with foods like stir frys, and another for making fried rice. I have met so many people who marvel at perfect white rice. It's very easy to make. Here's how... -- posted by RudyH

Feijoada (Brazilian Black Bean and Mixed Meat Stew) With Orange

Mon, 23 Nov 2009 16:17:55 -0500

Traditionally eaten on Wednesday's and Saturday's throughout Brazil with white rice and oranges (amongst other things), this special and rich meaty slow cooked stew has a depth of flavour using simple ingredients that could bring 'ooohs' and 'aaaahh's' from across the Atlantic I'm sure. I save my version for special occasions when I want a really hearty shared meal and I love the way the beans melt into the sauce lending their luxurious almost creamy texture to the finished dish. Originally this was made by African slaves using fatty offal scraps and as tasty as it was (I've tried this version and it is pretty good!) many people nowadays, including myself, make it lighter and use better quality meats. The Orange and Coriander salad is not compulsory but comes very highly recommended. Absolutely Outstanding. -- posted by robd16

Peruvian Cream of Chicken Soup

Mon, 23 Nov 2009 18:11:25 -0500

Thick with cream, chicken, and vegetables, this colorful soup is perfect for those blustery days when you just want to curl up in front of the fireplace. (Aji Panca is a type of chile pepper that is commonly grown in Peru, and frequently used in Pervian cuisine. It is dark red, mild pepper with a smokey, fruity taste. It's often sold dried, or prepared into a paste. You can find the dried peppers and jarred paste in Latin & Asian grocery stores.) -- posted by Danica Paz

Curried Quinoa Salad

Tue, 24 Nov 2009 02:22:36 -0500

High protein vegan salad originally posted at www.7shadesofvegan.com -- posted by Chef #1459566