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    You are in: Home / Cookbooks / South America
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    24 recipes in

    South America

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    Adapted from a booklet from Bell's olives. Feel free to reduce the amount of oil used. Prep time includes marinating time.

    Recipe #465878

    A popular Brazilian appetizer. Adapted from Planet Barbecue. Try to find the straightest sausage links possible. Other cooked sausage may be substituted; kielbasa is a good alternative.

    Recipe #456326

    Adapted from Planet Barbecue. Llajua is an extremely hot Bolivian salsa. It is normally made with locoto (rocoto) peppers, but if you can't find them, feel free to use Scotch bonnets or jalapenos, depending on your heat tolerance. Bolivians claim that the peppers need to be cut exactly as described in the recipe, or the flavor will be different. Leave the seeds in if you want it even hotter. Prep time includes marinating time. The salsa may be made up to 2 hours in advance. Note: this recipe is best made with bone-in chicken breasts. If you use boneless, reduce cooking time accordingly.

    Recipe #456324

    A simple, refreshing cocktail made with Pisco brandy. Adapted from About.com.

    Recipe #454724

    Corvina is similar to sea bass. You can use any firm white fish in this dish. You can also substitute 1 1/2 drained, chopped canned tomatoes for the fresh. Adapted from Time/Life Foods of the World.

    Recipe #454713

    Adapted from the Barbecue Bible Sauces Rubs and Marinades. This is an adaptation of Aji Amarillo Sauce with ingredients that may be a little easier to find. This is a good sauce to serve with grilled meat, poultry or seafood, or in recipes that call for Aji Amarillo Sauce. You can substitute additional vinegar for the lime juice.

    Recipe #454691

    Adapted from BoliviaWeb and Time/Life Foods of the World. You can add less sugar if you wish. "Yungueno" means "from the Yungas," which is a forested area on the Eastern slopes of the Andes. I've scaled this down to make fewer servings.

    Recipe #449287

    "Papas" is the word for "potatoes" in Quechua, the language of the Incas. Potatoes, which originated in Peru, are one of the most important foods to come from the New World. This casserole was inspired by the cuisine of Peru. Please note: this is not a recipe for sauce served over pasta.

    Recipe #440738

    Adapted from Chef Rafael Palomino's recipe, found on OChef.com. Posted by request. Arepas may be made in advance through step 8, covered with a damp towel and refrigerated up to 1 day before grilling.

    Recipe #426603

    This is posted in response to a request. Adapted from http://recetasdepanesymuchomas.blogspot.com/2011/04/pan-chuta.html and translated by the wonderful Jostlori. I am including both US and Metric measurements. The name means "Pulled Bread." If you have trouble finding Chirimoya extract, you can get it here: http://www.silvercloudestates.com/product/Chirimoya-Cherimoya-Extract-Flavor-Flavoring-Natural-751.aspx .I'm not sure how much this makes, so I'm just guessing at the number of servings. Prep time includes rising time.

    Recipe #498476

    Another recipe for the popular Peruvian street food. Adapted from Pan American's Complete Round the World Cookbook. Prep time does not include overnight marinating time.

    Recipe #469533

    A very popular street food in Peru. Grilled corn makes a good accompaniment. Adapted from Planet Barbecue and Time/Life Foods of the World. Prep time includes marinating time. Number of servings is for appetizers; serves 4 as a light main course.

    Recipe #469532

    Adapted from the Woman's Day Encyclopedia of Cookery. You can use plantains instead of green bananas, but don't substitute regular yellow bananas.

    Recipe #468010

    Escabeche is a very sour sauce, the cooked equivalent of ceviche, so don't make it if you don't like it tart. Adapted from Bon Appetit Magazine, February 1978. Times are for a 675-watt oven. Cook time includes standing time.

    Recipe #465879

    Adapted from the Barbecue Bible. Serve with grilled seafood, poultry or meat. Use green mangoes for a more traditional preparation. Watch out--this is HOT! Seed the scotch bonnets if you don't want it quite so fiery.

    Recipe #454861

    Adapted from Pan American's Complete Round the World Cookbook. Prep time does not include chilling time.

    Recipe #454775

    This is an adaptation of recipes from two sources, Whats4Eats.com and Time/Life Foods of the World. Fresh peas may be substitutes for frozen. This dish requires some advance preparation. Prep time does not include marinating time.

    Recipe #454774

    Adapted from Pan American's Complete Round the World Cookbook. 2 thinly sliced onions may be substituted for the leeks. The recipe does not mention what to do with the eggs, so I assume they are for garnish.

    Recipe #454771

    Adapted from Pan American's Complete Round the World Cookbook. The eggs poach in the soup.

    Recipe #454769

    Tallarines refers to any type of long pasta. Adapted from Pan American's Complete Round-the-World Cookbook.

    Recipe #454722

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