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    You are in: Home / Cookbooks / Cafe ZMAKK Gypsies: South/Central American Recipes
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    28 recipes in

    Cafe ZMAKK Gypsies: South/Central American Recipes

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    Chimichurri is a thick herb sauce found in Argentinean cooking. Here it's tucked inside burgers prior to grilling.

    Recipe #307296

    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.

    Recipe #294853

    Betty was a friend of mine who was around my dads age and was like a mother to me. She used to tell me about this drink and what was in it but I never had them until now because I didn't have her exact recipe. Betty died of lung cancer last February, before I could get her recipe. I found the recipe on "The Food Network" web site and improvised it to suit my taste and named it after Betty. You can add more tequila if you want to. Warning: More than one might sneak up on you because you can't taste the tequila! :)

    Recipe #80994

    I saw this served at a tavern I used to go to several years ago. At that time, tomato juice was used. I liked it so I started to make it at home when I wanted something other than a "straight" beer. I have since used bloody mary mix to make the drink a little spicier and more flavorful. Tomato juice may be used if you don't want a spicier drink.

    Recipe #72038

    "Original Tarantula Azul" is the brand name of a tequila. It is tequila and the finest natural citrus liqueur. (according to the label). It is light blue in color and has its own unique flavor. When the Original Tarantula Azul Margarita mix(which is also blue in color) and blue curacao is mixed in with it, the drink is a very pretty dark blue. It has a different taste than "regular" margaritas and is quite tasty.

    Recipe #73241

    Sandra Lee's Semi Homemade Slow cooker Cookbook # 3

    Recipe #280998

    Bring authentic Mexican flavors home with seasoned pork wrapped in cheesy tortillas. Source: Pillsbury.com

    Recipe #278090

    A wonderful steak recipe with pizzazz! Diana Henry, one of my favourite British chefs, jazzes up this steak recipe with the sensational South American flavours of peppery flat leaf parsley, garlic, lime and hot chillies! Chimichurri relish is better when eaten fresh, although it will be fine if stored in the fridge and used within a week.

    Recipe #294838

    This recipe creates a creamy flavorful sauce using creamed soups, mexican cheese, green chilies and a delicious blend of spices. It is scooped out in squares like lasagna, topped with sour cream and eaten almost like a dip with tortilla chips (Recipe #263512). I definitely recommend making this recipe without substitutions the first time, especially in the case of the flour tortillas. They have a doughy melt-in-your-mouth texture that corn tortillas just don't have. My husband came up with this recipe and has been making it for years. The presentation may not be gorgeous, but it is always a hit and leftovers certainly don't last long! Tools Needed: 13x9-inch glass baking dish, aluminum foil, non-stick cooking spray. (I make this dish gluten free by using homemade gluten free soups - recipe #340988 and tortillas).

    Recipe #302322

    Source: Every Day with Rachael Ray Magazine, February 2008 issue

    Recipe #279906

    My mom learned how to make this from a local of Guadalajara Mexico. It is very simple to make and quite delicious! It's always a big hit when I have guests over. Great for a margherita party! Serve with tortilla chips (try recipe #263512). Out of necessity, I have omitted the tomatoes and it still tastes great. I have also added a few tbsps of fresh chopped cilantro when I have it on hand.

    Recipe #287183

    Source: Kraft NOTE: This dessert needs to freeze for at least 4 hours before serving.

    Recipe #300319

    A wonderful healthy snack and a great way to use up leftover corn tortillas. Great with Recipe #287183 or for making nachos. I vary the toppings on this depending on what I will be serving them with, but lately have just been making them plain. VARIATION: If you need more healthy oils in your diet, brush with olive oil.

    Recipe #263512

    I got this recipe on the side of the box my bottle of Tequila Rose came in. It came with a really nice coffee mug. That's what made me buy it. Tequila Rose is a Strawberry Cream Liqueur with tequila in it. It is pink and creamy and quite tasty. You cannot taste the tequila in it. This is a hot chocolate drink that has a nice light strawberry taste to it. Cooking time is for boiling the water or heating the milk and is approximate. Recipe edited after a review.

    Recipe #85012

    5 Reviews |  By Zurie

    A simple chicken dish with a mélange of tropical island flavours ... Please read my instructions, as the Zaar software can be VERY strict with me and doesn't always accept my descriptions the first time round!

    Recipe #161397

    Had this at a retreat, and had to get the recipe. These are really good! I had to guess on the number of servings, since it really depends on how big the glasses are that you serve them in. Cooking time is approximate and includes time spent cooling in the refrigerator before finishing.

    Recipe #166011

    Source: Land O' Lakes Note: Cooking time is minimum freezing time.

    Recipe #308444

    The Sunday after Thanksgiving (2006), I slipped on a chunk of ice (which I didn't see). I slammed down, landing on my bottom, resulting in 4 broken/fractured ribs! I was in the hospital for 5 days and then in a nursing home for 7 weeks, for rehab and recuperation and until I could do things without much help. The food at the nursing home was good! This is one of the things I had for dinner one night. It was easy to figure out how to make it. It is really good. They made it with chicken breasts but I used chicken thighs. This can be easily multiplied to make more servings. This is good served with rice and beans as side dishes. Prep time does not include shredding the cheese. Allow more time if you need to shred the cheese

    Recipe #216029

    Use the pinton variety of plantain in this recipe (yellow with black spots) as it holds its shaped after cooked. Published in the June 2008 issue of "Cooking Light." I am a big plaintain fan but don't eat them often even though they are very easy to find in grocery stores here in Nebraska because of our Mexican population. This is a simple and easy way to prepare them that doesn't require frying. Posted for ZWT 4 - Central and South America.

    Recipe #307686

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