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South/Central America-Zaar World Tour #4

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

Recipe #507467

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

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

Recipe #307531

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

Recipe #307292

This mayo was posted with a hearts of palm recpe which I have posted separately. Easy and quick! Adapted from Costa Rica Guide.

Recipe #307287

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

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

Recipe #275307

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 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

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

Adapted from Fieryfoods, these tortillas are spicy and hot! Use less chile or use milder chiles for less heat. You can have fun with these and add different spices and herbs of your choice. Here are a few interesting facts about tortillas: Tortillas are second only to fresh breads in U.S. sales and outsell bagels two to one. 55 percent of all flour tortillas are sold to restaurants versus 32 percent of corn tortillas. Americans eat 7 billion pounds of tortillas a year, the equivalent of one tortilla per person per day. 55 percent of all flour tortillas are sold in the west, and 54 percent of all corn tortillas. There are about 300 U.S. tortilla manufacturing companies. Tortillas are booming in Europe, too: A Mexican operates a successful tortilla company in Germany, capable of cranking out up to 2 tons of tortillas per day (Mexican and TexMex restaurants and food are becoming increasingly popular abroad.)

Recipe #229179

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

I got this off a package of Lundberg gourmet whole grain rice mix. I have changed the recipe slightly. I think this would also be good with a little cumin added.

Recipe #207221

Such a yummy recipe, adapted from a Maxwell House!

Recipe #198907

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

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

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

Recipe #53105

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

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

Recipe #45150

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