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Breezermom's Central and South America ZWT7

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These are wonderful little tid-bits! Great without the sauce, but the sauce definitely adds something extra. I like the sauce with other things too....chicken fingers, fried shrimp, grilled chicken....try it out on whatever you think might suit you! Originally shared by Jo Rita Jordan, and the recipe is from Rosie's Place in Massachusetts.

Recipe #439392

This is a quick and easy recipe! When I am short of time, I've found this to be a pretty good substitute for regular corn and crab chowder. Found this in "Starlight and Moonbeams" cookbook out of Hilton Head Island, SC.

Recipe #434245

This soup has some of my favorite things in it! I really enjoy it in the fall, just as the weather is turning cold. I can usually still find fresh corn at that time, and it's so great to have a warm soup on a crisp, chilly night! This is from "Southwest Cooks!", a collection of Native American cuisine.

Recipe #434879

Great tasting grilled tuna steaks, with a bit of a bite from the jalapenos in the topping.....if you're heat sensitive, omit or reduce the amount for your tastes. Recipe is from Beth Kotek. Cooking time does not include the marinating and sitting times, or the time it takes to get your grill ready.

Recipe #436530

I use this relish with grilled fish or chicken. Cooking time is actually chilling cooking!

Recipe #434220

Ooooh! Flan! With a carmelized crust....and a hint of coffee flavor...luscious! Only make when you have company, so you don't make a pig of yourself!! It's important to use a nice heavy saucepan to carmelize the sugar so it doesn't scorch or burn. Prep time does not include the 8 hour chill time!

Recipe #409426

Wonderful stuffed poblano chiles, with a meaty filling. Adapted from the Junior League of El Paso's Cookbook Seasoned with Sun. Posted for ZWT5!

Recipe #370102

This recipe comes from Central America. The directions say to dip the buneulos into syrup or honey, or to sprinkle them with powdered sugar.

Recipe #456024

This is a very versatile Brazilian side dish. If serving with chicken, use chicken broth, if serving with beef, use beef broth. This isn't spicy, just a nice colorful side dish.

Recipe #456023

Once the highland indians had learned the art of cheese making from the Spanish, they began sprucing up their boiled potatoes with creamy cheese sauces. Potatoes with Hot Sauce is a peppery version created by Bolivian Indians. Recipe comes from Classic International Recipes. I suggest you take a test bite of the chili pepper you are using to judge how much chili pepper you want in your sauce. I've found there is quite a variety of "heat intensity" that varies even among the same variety of pepper. I like mine spicy, so sometimes I increase the chili pepper, or even add a little cayenne.

Recipe #456022

This drink is from the Monoloco bar in Antigua, Guatemala. It is very strong, so beware!

Recipe #456021

This recipe comes from El Salvador, and is very similar to the Latin American dish "arroz con pollo". However, with arroz con pollo the rice is cooked with the chicken, where this dish does not have rice cooked in it. If you wish, you may serve it over rice.

Recipe #456013

Yams or sweet potatoes and other tropical root vegetables distinguish this stew from others. Though this recipe calls for beef, boneless pork is also authentic. Sancocho is often accompanied by "casabe" (cassava cakes), yucca meal cakes, or "panecicos" (yucca meal rolls). Corn bread is a good substitute for these. This recipe is from Panama, and comes from Better Homes and Gardens. Our family really enjoyed this.

Recipe #455938

This recipe was demonstrated and served at the 2010 Pensacola Seafood Festival. It is from Brain Cullerton of Dharma Blue. It doesn't take very long and is great tasting! Cooking time does not include the time to prepare the rice you serve this over.

Recipe #448697

Hot and Spicy, just the way I like it! Plus its on the grill, which is one of my favorite ways to cook. Decrease the amount of jalapeno pepper if you can't handle the heat. You may be able to decrease the amount of red bell pepper depending on the size of your chicken breasts and the size of your bell peppers. Prep and cooking time does not include the 1 hour marinating time.

Recipe #449456

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