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    You are in: Home / Cookbooks / Ev's Central and South American Recipes
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    15 recipes in

    Ev's Central and South American Recipes


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    A Sarah Jay recipe, from Fine Cooking, issue #37.

    Recipe #187768

    A Daisy Martinez recipe and found at Bon Appetit.

    Recipe #232419

    A Brazilian recipe from Saveur #133.

    Recipe #441675

    Recipe by Gaitri Pagrach-Chandra. 'Chile is home to a fairly large community of German settlers and their descendants. This simple drunken apple cake recipe, whose Germanic origin is reflected in its name, is out of the ordinary. When it is cut, you see three layers of cake enclosing two bands of creamy apple mixture, which can be gooey or custard-like in places, depending on how the batter and apples have been distributed. It makes a wonderful pudding, served while still warm from the oven, although it is equally delicious when it cools and sets'

    Recipe #448799

    A cored pineapple is used to serve this dessert so be sure and pick a pretty one with bright green leaves.

    Recipe #95180

    These are terrific and not difficult at all to make. A great comfort dessert, but also elegant enough for company.

    Recipe #96898

    These would be great with a Latin-themed menu.

    Recipe #104220

    This was the Winning Recipe for 1997 in the San Francisco Chronicle, from Janet Fletcher. Oxtails aren't on everyone's menu, but these are wonderful; braised to fork-tenderness and served atop a bed of succulent white beans. The salsa verde is the crowning touch.

    Recipe #189293

    One of two Runner-Up recipes for 1993 in the San Francisco Chronicle, from Jacqueline Higuera McMahan.

    Recipe #189395

    From Gourmet Magazine. Flavours must 'meld' for atleast 8 hours before serving.

    Recipe #232429

    From Gourmet magazine, May 2002.

    Recipe #232592

    From Gourmet magazine, July 2001.

    Recipe #232595

    At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version. Found at epicurious.com.

    Recipe #232613

    Recipe #232615

    From Gourmet, January 1995.

    Recipe #232623


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