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    You are in: Home / Cookbooks / The Fighting Fourchettes South And Central America Cookbook
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    74 recipes in

    The Fighting Fourchettes South And Central America Cookbook

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    From my Jenn-Aire cookbook. Refrigerate pineapple and banana overnight for an extra-cold breakfast shake.

    Recipe #233210

    If you want to add some sweetness to this dish just add an equal amount of corn with the chilies.

    Recipe #234818

    From Simple and Delicious Party Foods. At the end of your BBQ throw these on the grill for a super finish to the day.

    Recipe #273148

    Rum paste should be made day before and allowed to come to room temperature before using.

    Recipe #275507

    From Webtender.

    Recipe #276389

    Never had it, don't know what to tell you. Found this in one of my CD cookbooks.

    Recipe #279612

    With a spicy garbanzo filling these baked potatoes from Healthy Cooking can be made even more low-fat by baking without oiling them first.

    Recipe #282610

    Prepare your favorite martini and spice up the garnish! From "Hotter Than Hell".

    Recipe #283393

    Looks gentle enough but delivers a powerful kick. From "Hotter Than Hell".

    Recipe #283518

    Sea green, foamy, refreshing. From "Hotter Than Hell".

    Recipe #283520

    Sometimes that's all you can find at the local supermarket. Don't get frustrated, try this instead.

    Recipe #233055

    This is an interesting tomato free salsa I found in the 'World Cafe 2' cookbook which celebrates vegetarian recipes from around the world.

    Recipe #306878

    The original of this recipe calls for sweet potatoes & is a popular snack in Peru & Equador, & is usually served up drizzled with maple syrup or honey. Preparation time does not include the 2 hours needed for dough to rise.

    Recipe #305902

    Am posting this Venezuelan recipe as part of my participation in Zaar's World Tour 4! NOTE: Recipezaar does not recognize the ingredient 'harina pan' (available in South American grocery stores) which MUST be used in place of the 'corn flour' ingredient!

    Recipe #304402

    Although it is indicated as a marinade for 'meat,' it was probably meant for beef. This recipe is posted as prepare for participation in World Tour 4!

    Recipe #305802

    Although the original of this recipe is for a flavorful Peruvian chicken dish using the very hot aji pepper, I've toned it down considerably for my own protection by using jalapeno! My apologies to any Peruvians or aji fans who might come across this version, but my insides would never handle that much heat! And, although it is traditionally served over butter-flavored potatoes & slices of hard-cooked eggs, I've chosen to use brown rice.

    Recipe #305896

    Similar in texture to lemon bars, these have a shortbread cookie base and a delightful tropical fruit filling. From Bon Appetit magazine.

    Recipe #232604

    From Gourmet magazine. Great accompaniment to grilled meats.

    Recipe #232606

    At The Great House at Villa Madeleine in St. Croix, they often use a native fish called wahoo for this interesting dish, but swordfish is another nice choice. They also make the chutney with the very hot Scotch bonnet pepper. A serrano chili produces a slightly milder version. Found at

    Recipe #232613

    Recipe #232615

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