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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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    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

    Tequila Rose is "Strawberry Flavor Cream Liqueur and Tequila". It is pink and creamy and very tasty. You cannot taste the tequila in it when you mix it in a drink. This recipe came from the side of the box the bottle of Tequila Rose came in. I improvised it to suit my taste. You can make it as it is written or add more or less of the ingredients to suit your own taste. The preparation time is approximate. I got the recipe from Tequila Rose website.

    Recipe #87550

    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

    This is a Strawberry Margarita with a twist. Tequila Rose Liqueur is one of the ingredients. Tequila Rose is Strawberry Flavor Cream Liqueur and Tequila and is pink, creamy and tasty. I have made this drink two different ways. In a blender, which makes the drink foamy because of the 7up, and in a tall glass. I got the original recipe from the Tequila Rose web site and improvised it a little bit. If you want to, you can use Club Soda instead of 7Up. I don't know how it tastes with Club Soda though. It is a very refreshing drink.

    Recipe #88431

    I love a good margarita and this one is quite tasty. A very relaxing drink. A bartender told me what the basic ingredients are in one. After a few tries I finally came up with the right amounts of the ingredients to suit my taste You can't taste the tequila in it, so be careful. A beer afterwards or a second margarita may make the drink sneak up on you, Hence the name. You may add more tequila for a stronger drink.

    Recipe #81401

    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

    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

    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

    Avocado pits unite!! Save this guacamole/avocado dip from turning black or brown!! The pit/seed of an avocado prevents guacamole/avocado dip from turning brown or black. It keeps it green, even after a day. This dip does not have any tomatoes in it. My mom made it this way when we kids were growing up. It is simple to make and very tasty. For a spicier, hotter dip, use jalapeños or serrano chilies instead of green chilies. The full flavor of the avocado comes through because there are not a lot of ingredients to mask its true flavor. This can be served as a side dish on a leaf of lettuce. You can also put a scoop of it on top of enchiladas or burritos. Larger avocados can be used but you will need to add more of the other ingredients as well. Preparation time is approximate.

    Recipe #93640

    This is a delicious and refreshing summer salad. This can be made with canned corn also (I have done this in the off season) with tasty results! Adjust oil and vinegar mixture to your tastes.

    Recipe #162675

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

    Recipe #308444

    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

    These beans cook down and creat a thick, rich sauce. Good to serve over rice or arepas. From Cooking Light.

    Recipe #308233

    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

    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

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