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

    South America

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

    Recipe #454724

    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 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

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

    Recipe #454775

    This is a bit easier than the other grilled arepa recipe I posted, as it uses premade arepas. Some supermarkets and Latino markets carry these, in the dairy section. They can also be found online. Adapted from Steven Raichlen's Planet Barbecue! The salsa ingredients can be chopped in a food processor. NOTE: I have used "corn cakes" as the ingredient name, because the software does not recognize arepas as an ingredient.

    Recipe #443487

    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

    I got this recipe from my Spanish teacher, who was from Bogota, in the early 1970s. Because of the long chilling time, the fruit gets kind of funny-looking, but it's wonderful to eat when the sangria is gone! I'm guessing at the number of servings. Prep time does not include chilling time.

    Recipe #396506

    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

    In Peru, Huancaina sauce (sauce from Huancayo) is most often served over cold or room-temperature potatoes. However it is sometimes used in other ways; this is one of them. You can substitute 1/2 teaspoon dried ground chilies for the fresh. Adapted from Pan American's Complete Round the World Cookbook.

    Recipe #454711

    Adapted from Chef Rafael Palomino's recipe, found on 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

    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

    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

    A traditional Peruvian recipe, adapted from Aji amarillos are very hot and slightly fruity peppers. If aji amarillo sauce is not available, you can substitute another pepper sauce, or make your own. You may also wish to adjust the amount of heat to suit your taste.

    Recipe #454677

    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

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

    Recipe #454769

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

    Recipe #465878

    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

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

    Recipe #454722

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