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    You are in: Home / Cookbooks / South/Central America-Zaar World Tour #4
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    26 recipes in

    South/Central America-Zaar World Tour #4

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    Adapted from How to Cook Meat by Chris Schlesinger and John Willoughby. Flank or round steak can be used instead of the skirt steak. Southwest, Mexican, South American(Chilean) recipe.

    Recipe #120681

    Such a yummy recipe, adapted from a Maxwell House!

    Recipe #198907

    This has a Latin American influence in the chile rub and creamy gravy made from avocado and tomatillos. Adapted from BH&G magazine. Enjoy!

    Recipe #99245

    A nice salad adapted from Veggie Ventures. If you have never had hearts of palm, they are very good! The dressing makes more than enough to feed 4.

    Recipe #236961

    A great little recipe adapted from Southern Living magazine. These are sweet, so you might want to reduce the sugar a little, starting at 1/3 cup.

    Recipe #245169

    Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls. Adapted from Spirit of the Earth(Cultural Expeditions).

    Recipe #247002

    A healthy opton for snack food that you can prepare. Serve them up with a glass of juice or milk!

    Recipe #45150

    A recipe from Costa Rica Guide, this is delicious! I love heart of palm.

    Recipe #307292

    A typical Costa Rican recipe for salsa, which is served with black beans, black bean soup, rice, etc. . Adapted from Lifelines magazine. Enjoy!

    Recipe #307164

    This is a citrusy sauce so good served with vegetables, fritters, plantains, fish, and meats. A Latin sauce adapted from The Best International Recipes. This may be refrigerated in an airtight container for up to 1 day. Enjoy!

    Recipe #306312

    A Bolivian vegan recipe from Around the World. The salsa is also typical of Ecuador, Chile, Peru, and northern Chile. Enjoy!

    Recipe #307531

    Brazil nuts are said to resemble macadamia nuts and even coconuts. This is an everyday snack in Brazil.

    Recipe #275307

    Aquired from The Culinary Institute of America: Grilling Cookbook, this is easy and makes a great topping for burritos, tacos, rice, stew, etc.

    Recipe #222308

    Mango is so good! Try it in this Colombian inspired dish! This makes a wonderful dessert, surrounded by fresh fruit. This must be refrigerated for about 2-3 hours before serving.

    Recipe #51149

    Plantains are a member of the banana family and look like large bananas. They are hard and starchy when green, and are used much like a potato. They turn yellow, and then black, as they ripen. This is a yummy way to fix them! Prep time includes soaking time.

    Recipe #49999

    An easy yet yummy salad adapted from Southern Living.

    Recipe #245170

    I spent some time in Guatemala many years ago and we had a lovely vegetarian dinner at a local woman's house on New Year's Eve. Oh, it was so good! There were these tamales with raisins and we were served a tea that tasted of apples and chamomile. Here is my attempt to duplicate that recipe! I wish I could remember more about the tamales.......Outside, the local folk were shooting off sticks of dynamite (for lack of fireworks), but we didn't care, we were in foodie vegetarian heaven!

    Recipe #348910

    This sauce can be used on anything from empanadas to grilled steak! Enjoy! Cook time is marinating time.

    Recipe #53105

    Hot, spicy, fresh, and flavorful! I have been told this is on every Columbian table! Best made a little ahead to give time for flavors to mix thoroughly. Adapted from Allrecipes. I haven't tried this yet lol

    Recipe #306622

    From Bobby Flay's Barbeque Addiction, Argentina on the Grill. Yum!

    Recipe #507467

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