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    You are in: Home / Cookbooks / The Hot Pink Ladies Central/South American Cookbook
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    75 recipes in

    The Hot Pink Ladies Central/South American Cookbook

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    3 Reviews |  By iewe

    A good way to jazz up a traditional Pasta Salad.

    Recipe #375557

    4 Reviews |  By iewe

    This is a quick and simple black bean dip -- I almost always have this stuff on hand! Can be served either hot or cold. Time listed is just prep time, as cook time will depend on whether you want to chill it or heat it, or eat it right away.

    Recipe #345862

    2 Reviews |  By iewe

    We used to love the seafood enchiladas at Chi-Chi's. Since they have gone out of business, we haven't had anything like them. When I found this on the web, I knew I had to post it here for safe keeping -- will have to try soon and see if it hits the mark!! This is a microwave recipe,

    Recipe #315628

    1 Reviews |  By iewe

    Sounds like an interesting combination of comfort food and a little kick :) Easy to tweak to individual tastes, and a good way to use leftover chicken.

    Recipe #332801

    2 Reviews |  By iewe

    From Betty Crocker I think... A little kick to the traditional scalloped potatoes

    Recipe #336664

    16 Reviews |  By iewe

    This is a quick and simple chicken recipe. Simple flavors, but could be spiced up a bit to a persons individual taste with the addition of some mexican spices, chili powder, green chilies, etc.

    Recipe #291842

    22 Reviews |  By iewe

    This is a quick and simple Chicken Enchilada recipe. Don't remember where the original came from, as I have tweaked it over the years into this recipe.

    Recipe #236995

    18 Reviews |  By iewe

    Leave this to cook all day, and then serve in warm tortillas. Very tweakable to one's personal tastes.

    Recipe #258085

    3 Reviews |  By PanNan

    This is a classic Central American beverage. It is sweet and silky smooth. The recipe was posted in Saveur magazine and is based on a recipe from Maria Franco, a Salvadoran cook in Los Angeles. It is Mayan in origin, and is for many Central Americans part of a morning and midday ritual. It's believed to be as curative as chicken soup is to many other cultures.

    Recipe #306852

    Pandebono is delicious and simple. It's served for breakfast or a snack. Masarepa can be found in Latin stores and is also known as masa al instante and harina precocida. Common brands are Goya, Harina PAN, Areparina, and Harina Juana.

    Recipe #456127

    10 Reviews |  By PanNan

    A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.

    Recipe #60320

    This is a traditional Mayan recipe.

    Recipe #456079

    This dessert recipe is from Belize.

    Recipe #456122

    This is a shortcut version of a dish from Columbia. I found it on About.com. Serve the beans with rice.

    Recipe #456125

    1 Reviews |  By PanNan

    This seafood recipe originated in Peru but is now popular throughout South and Central America. It cooks in the acid from the lime juice without heat. Serve as an appetizer with tortilla chips.

    Recipe #456066

    Quinoa is a delicately flavored grain that was a staple in the ancient Incas' diet and is available in most natural-food stores and the natural-food section of most supermarkets. It can be bought pre-packaged or in bulk. Toasting the grain before cooking enhances the flavor and rinsing removes the bitter protective coating. Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. This is my adjusted version of a recipe I found on EatingWell.com, from December 2005. It's a healthy, low-fat vegetarian dish with a nice mix of spice, textures, and flavors. Hot it up with some red pepper flakes if you prefer!

    Recipe #370472

    The Spanish carried bananas with them to the New World in the 1500s, planting the root corms in Central America and the Caribbean islands, where they flourished. With its proximity to Cuba, the Florida Keys encountered the fruit long before the mainland did. Bananas weren't formally introduced to Americans until the 1878 Philadelphia Centennial Exhibition, where, wrapped in foil, they were sold for 10 cents each. From "The Florida Keys Cookbook" and posted for ZWT5.

    Recipe #373386

    From the back of the pinto bean can, these have great flavor and are easy to make for a quick week night dinner. While we like these burritos as written (though I add more green chilies), you can spice these up by adding 1/8 teaspoon ground red pepper, 2 teaspoons hot sauce, or minced ancho chilies, depending on your preference. These burritos are also good with black beans, or a mix of both black and pinto beans.

    Recipe #367670

    In 1528, the Spanish conquistador Francisco Pizarro discovered Peru and was intrigued by the riches of the Inca Empire. The Spanish helped to introduce chicken, pork, and lamb to the Incas. As European disease struck the Incas and a shortage of labor arose, slaves from Africa were brought over to work on the new plantations. Africans contributed such foods as picarones (anise-sweetened, deep-fried pastries made from a pumpkin dough), to the Peruvian cuisine, as did Polynesians from the Pacific Islands, the Chinese, and the Japanese. From FoodinPeru.com

    Recipe #456881

    From worldrecipes.com, this sounds quite delicious and easy to make.

    Recipe #456882

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