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    You are in: Home / Cookbooks / S/C America
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    34 recipes in

    S/C America

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    Super easy and visually spectacular! Great for breakfast or an afternoon snack. From myrecipes.com.

    Recipe #513727

    Not sure where I got this recipe, but it sounds good.

    Recipe #513730

    3 Reviews |  By lazyme

    Redolent of ginger and jalapenos, the tomato sauce is a lively addition to plain grilled chicken. If you like less heat, use only one jalapeno. Rice and beans or refried beans are typical Brazilian side dishes that taste especially good with chicken.

    Recipe #513732

    From Susan Feniger and Mary Sue Milliken.

    Recipe #513836

    From myrecipes.com. Here's what the intro for this recipe says. In Peru, small streams wind their way from the mountains to the coast, and the delicious shrimp that fill them are cooked with local corn, squash, and potatoes to make this South American chowder called chupe. Don't peel the shrimp before cooking them in Step 1: The shells will flavor the cooking oil, which in turn will flavor the soup. The corn is traditionally left on the cob, but if the prospect of eating it this way (it is messy) bothers you, use two cups of kernels instead.

    Recipe #513876

    1 Reviews |  By lazyme

    These are great sandwiches for a crowd during the summer. The ingredients marinate for a few hours, so you can make them ahead. Then, they go on the grill and cook very quickly. We also make these with flank steak leftovers by scaling the ingredients down. Time does not include marinating time.

    Recipe #178710

    This cocktail brings to mind images of warm light breezes, and the sound of waves lapping on the shore. Even its color is that of bronzed beauties tanning on the sand. Two or three of these daiquiris will soon bring out a distinctly carnival feeling! Poncillo is unrefined brown sugar that comes in small cones. You can substitute regular brown sugar. The Cook time is the marinating time.

    Recipe #455164

    2 Reviews |  By lazyme

    The batida is a classic Brazilian cocktail. A mere sip evokes the beach at Ipanema or an afternoon sitting in the shade of a palm-thatched hut in Itaparica, where batidas and other cachaca-based drinks are served up to accompany freshly grilled seafood. Batidas can be made with any fruit, so Brazilians take full advantage of the bounty that nature has given them. Pineapples, mangoes, strawberries, lemons, passion fruit, and even peanuts go into the blender to emerge as batidas. This recipe calls for freshly grated coconut, but you can substitute virtually any fruit.

    Recipe #455162

    1 Reviews |  By lazyme

    From the Commonsence Cookery Book, Book 2. Posted for ZWT7.

    Recipe #455159

    Use as a basting sauce for spareribs, beef or poultry.

    Recipe #455160

    2 Reviews |  By lazyme

    Brazilian cooks use marinades, not just to tenderize meats, but to give them extra flavor and as the basis for a lively accompanying sauce. From A Little Brazilian Cookbook by Elizabeth Lambert Ortiz.

    Recipe #455158

    2 Reviews |  By lazyme

    In Brazil, a feijoada completa is a large, festive meal with at least one dish based on beans. This Brazilian Vegetable Feijoada is flavorful yet simple to prepare. From Vegetarian Times Low-Fat & Fast.

    Recipe #455155

    Brazil has splendid and abundant prawns ranging from tiny shrimps to large prawns. Corn is a staple crop. The two are used together in this recipe to make a richly-flavored soup. From A Little Brazilian Cookbook by Elizabeth Lambert Ortiz.

    Recipe #455156

    1 Reviews |  By lazyme

    From The Little Brazilian Cookbook by Elizabeth Lambert Ortizz. She says.....This apparently simple soup is made special by the addition of rice, tomatoes, carrots, and chopped ham. These combine to lift the flavor out of the ordinary, making the soup a substantial one, ideal for a light meal when accompanied by a green salad and a dessert.

    Recipe #455151

    This is an unusual way of cooking cabbage which makes this green vegetable into a very appetizing and special dish. It demonstrates the Brazilian talent for adding flavor to otherwise ordinary dishes. Found in The Little Brazilian Cookbook by Elizabeth Lambert Ortiz.

    Recipe #455148

    This is a wonderful mousse made especially rich with the addition of cashew nuts which, like chocolate, are native to the Americas. Found in The Little Brazilian Cookbook by Elizabeth Lambert Ortiz.

    Recipe #455149

    Posted for ZWT7. From the Big Coffee Book.

    Recipe #455146

    2 Reviews |  By lazyme

    Posted for ZWT7. Times do not include marinate time.

    Recipe #455139

    3 Reviews |  By lazyme

    Feijoada is the national dish of Brazil. It's served everywhere in Brazil, from beach-side stands to the finest restaurants. This version captures the spirit of feijoada minus the meat. Chipotle pepper adds a hint of smoky heat.

    Recipe #455068

    1 Reviews |  By lazyme

    Posted for ZWT7. Marinating time is not included in the times.

    Recipe #455067

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