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Central and South America


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Chili lime butter adds a delicious finishing touch to grilled corn on the cob. Perfect to accompany any barbecue gathering, large or small. The butter can be flavored one day ahead and then brought to room temperature before serving.

Recipe #169813

Achiote paste can be found in the spice section, or meat section, in Mexican markets. I also saw a recipe on Zaar foor it. This is a great marinade for skirt steak, but is also good with pork and chicken.

Recipe #178883

I love softshell crabs! This recipe is from Rick Bayless and Saveur magazine. It is wonderful!

Recipe #174991

A great way to have your ice cream. From Bobby Flay. Simple syrup is equal amounts of sugar and water combined and cooked over medium-low heat until sugar has dissolved and the mixture is clear.

Recipe #170566

A little twist on the regular mojito.

Recipe #179367

From Martha Stewart. This is from Argentina. Chimichurri is used a condiment to grilled meats.

Recipe #172555

This sauce can be made up to 1 day ahead. It goes nicely with the sweet corn. From Cooking Light.

Recipe #174666

This is great for both kids and adults! From Cooking Light

Recipe #174604

You will need a large, sterilized, wide mouth bottle or jar for this. The tequila will need to stand 1 week before using. After you drink the tequila, you can serve the fruit with ice cream or warm with butter and cinnamon. Yum!!!

Recipe #171467

Recipe #168621

This is so easy and everyone loves it. Set out some bowls of sour cream and shredded cheese to top the chili. We like to serve it in bread bowls. Enjoy!

Recipe #183407


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