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    You are in: Home / Cookbooks / South & Central American
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    13 recipes in

    South & Central American


    Displaying up to 20 pages of results. To see all results, or register.

    This is based on a recipe from the Allrecipes website submitted by AndreaLF63, which I made a few minor changes to suit our taste preferences such as adding a can of white corn and using canned diced tomatoes instead of fresh chopped tomatoes. But I look forward to making this again and trying some of the other changes that some of the reviewers suggested, like maybe adding some minced garlic or perhaps a diced jalapeno pepper or chopped bell pepper.

    Recipe #507746

    This is one of my most requested "chicken stuff" recipes. I found it in the Cooking Light magazine (around 1998). Most of my friends don't even know that it is a ligher version of a rich calorie laden recipe because it is so tasty. I usually serve with a mixed green salad and my version of Mexican rice. This is great left over cold or hot!

    Recipe #249511

    I have tried several recipes using quinoa and never liked any of them until this one. It is important to rinse this grain very, very well to get rid of the bitter taste. This is an adapted Moosewood recipe.

    Recipe #101925

    This is the way my dad makes barbacoa when he doesn't have time to make it the traditional way. I'm posting the recipe so that I don't lose it... (again)

    Recipe #128819

    8 Reviews |  By Dawn

    Tortilla Soup is so good it tastes complicated, but it's not. It is actually a very easy soup to prepare. My family likes to assemble their own soup. The heart of this soup is a delicious chicken and shrimp base with chopped avocados, cheese and crispy tortilla strips available to top as you like. The kids really like "creating" their own soup with the toppings. I lived in Texas where this is a popular soup, it is a combination of 2 recipes. One recipe came straight from Mexico and one I found in a cookbook.

    Recipe #51172

    2 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 wyomugs

    This is nutritious, flexible, and delicious! I adapted it from my trusty Mennonite Cookbook recipe, and our family loves it and always asks for more! It goes "viral" everytime I make it for a church gathering or some other food-fest! ENJOY!

    Recipe #427404

    1 Reviews |  By CJAY

    Posted for ZWT7- Central and South America. A recipe from Nicaragua I found on the internet.

    Recipe #456005

    From: "Whole Grains Every Day, Every Way" by Lorna Sass. "Picadillo, a zesty ground beef stew of Spanish orgin, was welcomed enthusiastically into the kitchens of many Caribbean and Latin American cooks during the Colonial period. Variations abound, but I favor the ones that achieve a balance of sweet and salty by including raisins and pimento-stuffed olives. Though picadillo is traditionally served over rice, by mixing high-protein quinoa right into the stew, you can go easy on the meat and still have a very satisfying meal."

    Recipe #256268

    We make these giant burritos with Soyrizo - a meatless alternative to Chorizo. You can substitute the real thing if you like, just be sure to drain it well.

    Recipe #220429

    Anaheim's are very popular in Southwestern US Cuisine.Also called "New Mexican Chile". These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder. They got the name "Anaheim" when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900's. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile. Adapted from a Chili site.

    Recipe #396645

    4 Reviews |  By Linky1

    This is a corruption of another salad that has 4 varieties of beans in it. When I don't want to make enough for a crowd, I use this version. It's pretty healthy and is full of good carbs (especially if you skip the corn).

    Recipe #414098

    9 Reviews |  By Linky1

    This is a recipe from Rachel Ray - it sounds so yummy and I didn't want to lose it! I am in an area where many varieties of chili peppers are not available, so I will be limited to jalapeno peppers.

    Recipe #456694


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