Recipezaar: South American,Dinner Party recipes

Curried Crab

Wed, 02 May 2007 14:43:03 -0400

Yummy, but you'll probably need a bib to really enjoy this!! -- posted by jenny butt

Brazilian Fish Stew (Moqueca De Peixe)

Wed, 23 May 2007 09:22:37 -0400

This is from Cooking Light. "From the state of Bahia in northern Brazil, moqueca de peixe (moo-KAY-ka duh PAY-shuh) is a tropical fish stew fragrant with garlic and peppers, and enriched with coconut milk." -- posted by dicentra

Brazilian Pie

Wed, 23 May 2007 16:15:28 -0400

I have no idea why this would be Brazilian but it sure sounds good! -- posted by Annacia

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

El Pollo Restaurant Peruvian Roasted Chicken

Tue, 29 May 2007 21:59:25 -0400

Source: El Pollo Restaurant, NY - I used to go there all the time when I lived on the upper east side. It was on 1st ave. and 90th street and it had the BEST Peruvian rotisserie chicken and terrific fried plaintain. Mmmm. I miss this! Note: It's not the El Pollo Loco chain recipe. -- posted by Oolala

Russian Salad (Ensalada Russa)

Wed, 30 May 2007 17:56:40 -0400

A Russian salad...not from Russia. This is a potato salad that is served at every Uruguayan and Argentinian gathering I've been to. -- posted by Chef Christine

Orange Flavored Quinoa

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

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

Cherry Rum Shooter

Wed, 06 Jun 2007 22:56:29 -0400

Smooth leetle drink. -- posted by Caroline Cooks

Roasted Corn, Black Bean, and Mango Salad

Thu, 07 Jun 2007 22:35:12 -0400

I found this Carribean recipe on another recipe website and am posting it here. Will try it soon. -- posted by LoriInIndiana

Chicken Enchiladas With Creamy Green Sauce

Thu, 14 Jun 2007 22:56:42 -0400

This is an EASY make-ahead supper that is good enough for company. -- posted by KathyP53

Alexander Cocktail

Mon, 18 Jun 2007 17:36:08 -0400

Finish your party evening with a glass of this creamy cocktail flavoured with cognac and creme de cacoa. Adapted from a recipe from Nestlé Brazil after buying a can of table cream and trying to figure out how to use it. ;-) Table cream has 18% milk fat so half-and-half is a reasonable substitute. -- posted by SusieQusie

Lime, Chilli & Coriander/Cilantro Salmon (Ceviche)

Sat, 14 Jul 2007 16:31:40 -0400

From Falling Cloudberries by Tessa Kiros (my recipe book of choice). Apparently this actually works with most kinds of fish but the recipe states salmon. This works best as a starter and needs to be made around half a day ahead of when you need it. You don't cook it but instead the salmon sort of cooks itself in the lime marinade. Not yet tried. -- posted by Wendy-Bob

The Best Salsa, Period

Thu, 19 Jul 2007 16:50:04 -0400

I've been making this salsa for probably 6 years. You can make it as hot as you want or as mild. Everyone always comments on how good it is. -- posted by Coco_K

Caipirinha

Tue, 31 Jul 2007 15:22:42 -0400

Caipirinha is the national drink of Brazil. The drink is made with cachaça (pronounced - kuh-sha-suh). It is technically a brandy and a member of the aguardente family. There is an old adage in Brazil: "quanto pior a cachaça, melhor a caipirinha" the worse the cachaça, the better the caipirinha. The name caipirinha is derived from the Portuguese word caipira (hick, hayseed, country bumpkin, rube, etc.) coupled with the -inha suffix (a diminutive denoting little or small) and can be roughly translated as little hick, little hayseed, little country bumpkin, little rube, etc., etc. Poor mans drink or not, cachaça has become an integral part of Brazilian culture and its significance ranks right up there with soccer/football (futebol), carnival and samba as Brazilian national icons. The Brazilians like it sweet.... VERY sweet. In Brazil, the very best caipirinhas are made with "limões gallegos" what in the U.S. is often referred to as a key lime. Can also be made by the pitcher! -- posted by NcMysteryShopper

Peruvian Pisco Sour

Tue, 31 Jul 2007 15:27:00 -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 fruit used between the two countries piscos. I have posted both recipes so be sure to try the Chilean Pisco Sour as well. -- posted by NcMysteryShopper

Shrimp in Lemon Garlic Sauce

Fri, 10 Aug 2007 16:36:30 -0400

From The Multi-Cultural Cuisine of Trinidad and Tobago and the Caribbean, the Naparima Girls' High School Cookbook. I borrowed the book and want to input the recipes that interest me! You can vary this recipe by substituting lemon or lime juice with 1 tbsp., prepared mustard or or 2 tsp. dry mustard. -- posted by Oolala

Banana Black Bean Salad

Sat, 25 Aug 2007 23:38:43 -0400

A fresh/zippy salad that can be made well in advance and served with a dollop of sour cream and chives/parsley/cilantro as a garnish or alongside fish, rice or something else fun. Mango may be used in addition to or in place of the banana. I developed this recipe to combine the delicious flavors of Island and Latin food with Californian cuisene. -- posted by Food Snob in Israel

Ceviche De Gringo

Tue, 28 Aug 2007 17:07:13 -0400

This is a seafood dish cooked without heat that originated in South America. -- posted by Johnny John John

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

Salsa

Wed, 05 Sep 2007 20:57:48 -0400

This recipe has incredible flavor and a nice "Crunch!" Very Addictive!! -- posted by The Culinary Artist

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~

Brazilian Marinated Steaks With Chile Lime Sauce

Mon, 10 Sep 2007 15:19:26 -0400

For me, a steak is a steak - this is really all about the sauce. Let your tongue be your guide - the malagueta pepper is a very hot pepper. It has a range of 60,000 to 100,000 Scoville units, about the same as a tabasco or a Thai pepper. By comparison, its lowly jalapeño cousin only rates between 2,500 and 10,000 Scoville units in heat. Either way, remember to wash up after handling them! Be prepared for fragrant breath after this meal as garlic and onion are present in abundance. You may even enjoy the smell again in a hot shower the next morning as is oozes through your pores. ;-) -- posted by SusieQusie

Sweet Potato-Quinoa Cakes

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

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

BBQ Pork Loin With Chimichurri Sauce

Wed, 24 Oct 2007 02:04:43 -0400

We made this for my brother and his wife when they were staying with us. They loved it, the pork was very moist and the flavours were great. DH cooked this on the grill it came it was impressive. We will be making this one again. Prep time doest not include time to marinade. -- posted by C.C

Sauteed Beef Tenderloin

Sat, 27 Oct 2007 19:16:36 -0400

This is one of my favorites recipes from my country Peru, I hope you gays enjoy and cook this recipe -- posted by Chef #556789

Fried Plantains With Powdered Sugar...and Rum

Sun, 28 Oct 2007 18:18:42 -0400

You will probably purchase green plantains, let them ripen to the yellow/brown/black stage. Rum is optional, but very delicious in the recipe and served with the recipe. (They look like huge fat long green bananas) -- posted by Montana Heart Song

Easy 3 Ingredient Bean Dip

Thu, 01 Nov 2007 17:03:22 -0400

Not to put too fine a point on it, but this recipe will change your life. I can only vouch for the heavenly combo of the brands that I use to make this dip, but feel free to use whatever products you enjoy. -- posted by Chef Honeywood

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

Guatemalan Sweet Potatoes With Bananas

Wed, 21 Nov 2007 19:32:27 -0500

In my recipe file from a community cookbook. I haven't tried it, but don't want to lose it. -- posted by Oolala

Choros a La Chalaca

Thu, 27 Dec 2007 19:29:41 -0500

I enjoyed this appetizer this year on christmas eve and have been craving it ever since. I add tomatoes into the mix for added color and flavor. -- posted by Tiny_Toodles

Firehouse Pork Chili Verde

Wed, 02 Jan 2008 23:14:44 -0500

We make this verde at the Firehouse. Everybody loves it no matter what fire station you're at and with what crew. It's a tradition to make GREAT CHILI VERDE in the FIREHOUSE and this is the one. ENJOY! -- posted by The Firehouse Cook

Nachos

Fri, 04 Jan 2008 01:36:32 -0500

Two ways to make these, but either way is very messy! Everybody loves these in my house. -- posted by Food Dude

Absolute Best Mango Salsa

Sat, 05 Jan 2008 18:11:47 -0500

I absolutely adore fresh mango, and this salsa is the perfect way to make them shine! The result is very fresh, sweet and spicy, and chunky...similar to pico de gallo in texture. Make sure you use mangoes at their peak...if they are too ripe, your salsa will be mushy. I make this often for guests by serving with blue corn tortilla chips (the color is so much prettier than plain ol' tortilla chips!) or serve alongside mahi mahi or other grilled fish. I hope you enjoy it as much as I do! -- posted by Elle Woods Can Cook!

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

Brazilian Stroganoff

Sat, 01 Mar 2008 01:00:06 -0500

In Brazil people love this food to serve in a special occasion for dinner. It's cheap and easy. It's the perfect meal for company. You should serve with white rice and potato sticks (I rather process the potato and fry it myself) -- posted by Demotherway

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

Spinach Pie

Mon, 28 Apr 2008 20:37:30 -0400

This is from an old brazilian vegetarian book -- posted by Demotherway

Perfect Pico De Gallo Salsa

Wed, 07 May 2008 18:43:41 -0400

I always love pico on my tacos/burritos and with chips, and decided that I would start making my own when my neighbor started handing over bucket loads of tomatoes out of his garden. To lessen the amount of juice in the salsa, drain tomatoes before combining with other ingredients. You can customize it to your own spicy desires, but it always seems to disappear when we have guests! -- posted by Queen Victoria

Brazilian Bloom

Fri, 09 May 2008 13:01:52 -0400

A crisp, Spring and Summer drink using Cachaca (a Brazilian style liquor similar to rum made with sugar cane - yummy!) from RR. **Cachaça is often said to differ from rum in that it is made from sugarcane juice while rum is made from either molasses or sugarcane juice then aged in oak barrels.** Updated per reviewer response. :) Thank you! -- posted by Mommy Diva

Argentine Red Sauce and Marinade

Tue, 27 May 2008 01:38:04 -0400

This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling. -- posted by Dreamer in Ontario

Brazilian Chicken Cutlets With Raw Tropical Sauce

Tue, 27 May 2008 23:03:53 -0400

A little mango and citrus make this meal tropical any time of the year. I saw Rachael Ray prepare this meal on her television show this week. -- posted by Lainey6605

Brazilian Chicken Appetizer (Coxinhas De Galinha)

Wed, 28 May 2008 18:01:23 -0400

these are delicious Chicken appetizers in Brazil that are usually served like a bulb/teardrop or like a drumstick. Preparation time assumes that the chicken have been cut up. -- posted by Pneuma

Baked Banana Dessert Omelet (Tortilla De Banana)

Fri, 30 May 2008 18:50:54 -0400

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. -- posted by Engrossed

Chickpea Salad (Ensalada De Garbanzas)

Fri, 30 May 2008 18:52:41 -0400

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. -- posted by Engrossed

Pistachio Peanut Bonbons

Fri, 30 May 2008 18:59:49 -0400

These are sweet little indulgences! Nut crusted, fruity confections sure to awaken your pleasure senses with every delicious bite! They will keep well for 2-3 weeks in the fridge, so make a great gift! Adapted from The Nut Gourmet Cookbook. Most people don't realize that the peanuts origin is South America! The ancient Incas of Peru first cultivated wild peanuts and offered them to the sun god as part of their religious ceremonials. Their name for peanut was ynchic. -- posted by Sharon123

Tango Stuffed Tomatoes (South American Cuisine)

Tue, 03 Jun 2008 01:47:45 -0400

Another "simply delicioso" recipe from Ingrid Hoffmann. A very tasty and pretty side dish. -- posted by JanuaryBride

Chica Iced Tea (South American Style)

Wed, 04 Jun 2008 19:00:47 -0400

Excellent spiked iced tea, recipe complements of Ingrid Hoffmann. -- posted by JanuaryBride

Crab-Meat Ramekins (Casquinho De Caranguejo)

Wed, 04 Jun 2008 23:06:42 -0400

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. -Brazilian Fashion. -- posted by Engrossed

Instant Fruit Ice Cream

Wed, 04 Jun 2008 23:48:23 -0400

Lovely instant healty dessert for cold treat. I found this in my first Food Processor Cookbook. -- posted by Sage

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

Cashew and Papaya-Crusted Snapper

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

Posted for the South and Central America stop on the Summer '08 Zaar World Tour, 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~

Vaquero Steaks With Pepper Relish and Goat Cheese

Mon, 30 Jun 2008 19:12:57 -0400

Summer is grilling time! Another delicious recipe from Cuisine at Home. -- posted by PaulaG

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

Fiesta Rib Eye Steaks

Wed, 02 Jul 2008 02:01:32 -0400

Fiesta Rib Eye Steaks Recipe from Festival Foods -- posted by Jess4Freedom

Bacon-Wrapped Pork Medallions With Electric Chimichurri Sauce

Sat, 05 Jul 2008 17:47:32 -0400

This is an awesome recipe inspired by Cuisine at Home Magazine. This pungent combination of flavors in conjunction with the crispiness of the bacon wrapped pork medallions makes for one of my favorite summer meaIs. I typically double the recipe for the chimichurri sauce as I like to use one cup for the marinade, and serve one cup on the side with the meal. Prep time includes marinating time. Enjoy! -- posted by jpknight22

Pollo a La Brasa

Tue, 08 Jul 2008 14:05:12 -0400

Haven't tried this myself but I found this while searching for a recipe that resembles chicken served at a restaurant here in the DC area, Pollo Rico- best chiken in town!! -- posted by DarlaDoom

Brazilian Mojito

Tue, 15 Jul 2008 02:58:16 -0400

Having a mojito party. Need some more recipes for my friend who seems to have made them all! This came from Cuca Fresca Exports dot com. -- posted by Kitchen Witch Steph

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

Turkey Burgers With Flavor

Wed, 23 Jul 2008 02:11:54 -0400

I haven't tried to cook with ground turkey for ten years. I never liked it before. Since it is so healthy and low in fat I tried to infuse the turkey with flavor and this recipe did the trick. The consistency is much improved too. If you like cilantro and mango flavors, you will love these delicious burgers. So easy to make and can be made a day ahead. -- posted by carmel housewife

Palmen's Black Bean Salsa!

Sun, 03 Aug 2008 19:48:07 -0400

This is a refreshing salsa that adds a nice bit of pizazz as an appetizer or to any summer cocktail party -- posted by Palmen

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

Tex- Mex Layered Taco Dip

Sun, 24 Aug 2008 11:41:24 -0400

A favorite from my Mom-in-law. Very Addicting! You can also use premade guacamole for the avocado mixture. Use more or less of the tomatoes, onions, olives, and cheese according to your personal tastes. -- posted by Munchkin Mama

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

Kittencal's Browned White Rice With Garlic and Onion

Wed, 19 Nov 2008 01:55:51 -0500

Browning the rice gives this dish so much more extra flavor --- the garlic amount may be adjusted to taste. -- posted by KITTENCAL

Veggie Spring Rolls With Chimichurri Sauce

Mon, 01 Dec 2008 19:07:36 -0500

An Argentine specialty the sauce is brightly colored and goes well with meats, chicken or fish also From BH&G -- posted by Julie B's Hive

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

Tres Leches Cake (Alton Brown)

Wed, 24 Dec 2008 16:25:22 -0500

Tres Leches translates to "three milks" which is what makes this cake unbelivably moist, light, and sweet without being overly so. I recently served this at my fiance's birthday dinner and it was a huge hit. But of course, as my fiance says, "Alton Brown is THE MAN!" You do need to start the cake the day before you plan to serve it, so keep that in mind with your timing. -- posted by muncheechee

Versatile Chile Verde

Tue, 06 Jan 2009 23:43:32 -0500

This recipe can be made with chicken, pork, beef or even Portabella mushrooms making this one of the most diverse dishes I have had the pleasure to make. Just make sure you have the appropriate bouillon. It is always a hit at our table and is excellent with refried beans and rice or made into quesadillas. It also freezes well to have on a later date. Enjoy this recipe and happy cooking :) -- posted by Leahferne

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

Pama Caipirinha

Wed, 14 Jan 2009 22:15:24 -0500

More ways to use Pomegranate liqueur from PAMA.com -- posted by Mommy Diva

Quesillo (Venezuelan Custard)

Sun, 01 Feb 2009 12:48:43 -0500

This is very similar to Flan but it's has a different texture and tastes just as good. It's mostly common to Venezuela and has the same caramel over top. -- posted by Michelle (Chef #632056)

Quesillo (Venezuelan Custard)

Sun, 01 Feb 2009 12:51:11 -0500

This is very similar to Flan but it's has a different texture and tastes just as good. It's mostly common to Venezuela and has the same caramel over top. -- posted by Michelle (Chef #632056)

Chinese Beef With Veggies and Cashews

Mon, 02 Feb 2009 01:33:52 -0500

this goes great with a chinese slaw. -- posted by weekend cooker

Brazilian Risoles

Tue, 10 Feb 2009 01:24:22 -0500

This recipe is really good for h'ourderves -- posted by Demotherway

Shrimp Bobo

Fri, 06 Mar 2009 17:47:27 -0500

This is a classic dish from the northeastern Brazilian State of Bahia, Brazil. It is based on African cooking techniques and flavors. It requires the shrimps tails (AN HEADS IF POSSIBLE) for flavor. -- posted by Chef #1158711

Elitetwig's Taco Soup

Wed, 11 Mar 2009 01:53:05 -0400

An adapted receipe from Betty Crocker. Hearty, fullsome and delicious. My Husband devoured this in no time! -- posted by EliteTwig

Beer Chicken

Thu, 19 Mar 2009 01:29:12 -0400

Very tasty easy way to prepare chicken. -- posted by Demotherway

Coffee Imperial

Tue, 24 Mar 2009 17:58:31 -0400

A simple treat for those who love iced coffee. Plan ahead for this one as you need to let the mixture blend then cool before serving, not included in Prep time. -- posted by momaphet

Mandarin Conserv Liqueur

Fri, 03 Apr 2009 14:51:38 -0400

Take a look for this recipe, a fruit conserv made liqueur -- posted by Victoria #2

Strawberry-Lemon Mojitos

Mon, 06 Apr 2009 22:05:37 -0400

Yummmm! -- posted by KathyP53

Meia De Seda (Silk Stocking)

Mon, 20 Apr 2009 14:07:51 -0400

My mother used to make this for special occasions. There are different versions in Brazil and this is hers. It is delicious drank very cold. (Meia de Seda is Portuguese.) Here are some variations: - use rhum instead of cognac - add 1 1/2 tbsp of peanut butter - add 2 tsp of vanilla essence and 2 egg yolks -- posted by MillaKette

Arroz Cremoso (Creamy Rice Casserole)

Wed, 22 Apr 2009 00:37:39 -0400

OK, this recipe is from Brazil, but it's not what I would call "typical"--sorry... But it is delicious and easy to make. You can use any kind of rice you like, by the way. And as we say in Portuguese: "Bom apetite!" -- posted by MillaKette

New World Spaghetti Squash

Wed, 20 May 2009 02:24:01 -0400

I concocted this on getting acquainted with the taste and texture of a roasted spaghetti squash (also known as a calabash squash). It's an alternative to the idea of treating the squash as a substitute for spaghetti noodles. The roasted squash really has slaw-like texture--soft yet crunchy. Spaghetti squash is an ancient New World food source in Central and South America, so I decided to try making something that combined an ancient native trio of ingredients: corn, beans, and squash. On sampling the roasted squash by itself, my first thought was "black beans," and my second was "spicy." Here's what I did, based on what I had in my kitchen this evening. I'm sure others can improve on it! -- posted by Epyllion

The Best Ever Guacamole

Thu, 28 May 2009 23:31:46 -0400

This is the tastiest Guacamole. Simple, yet delicious. I was told that this recipe lets the avacado taste shine, some recipes add several spices....cumin, chili powder, etc. I was hesitant, (to make such a bland sounding recipe) but gave it a try. It really is delicious. Use avacados that yield to gentle pressure....not too soft. -- posted by Jb Tyler, TX

Moqueca Com Pirao (Brazilian Shrimp Stew)

Fri, 29 May 2009 02:01:47 -0400

I translated this recipe, sent to me upon request by my brother Gildo Juarez who lives in Rio (Brazil). Unfortunately I am unable to translate his witticism It is served with white rice and pirao (recipe follows). You can use fish instead of shrimp, by the way. CAUTION: Dende oil gives this dish its special flavor, BUT too much of it may cause piriri, a.k.a. Montezumas Revenge! (E-mail me if you have questions.) -- posted by MillaKette

Baked Spanish Rice

Fri, 12 Jun 2009 02:04:51 -0400

A good use for leftover rice. Freezes well. -- posted by gailanng

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**

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

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

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

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

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

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

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

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