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    You are in: Home / Cookbooks / ZWT 7 All Players ~ South/Central America
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    ZWT 7 All Players ~ South/Central America

    The Zaar World Tour 7 All Player Cookbook ~South/Central America
    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    2 Reviews |  By Zurie

    A certain seafood restaurant chain recently served this with their calamari, and at home I recreated it. It's great with all meats and seafood. Mine wasn't even hot enough, surprise, surprise! It will all depend on the type of hot peppers you use. It's a tiny amount, made fresh, and will benefit from being made ahead, covered, and left at room temperature until needed. Ingredients can be tweaked to your taste.

    Recipe #402738

    6 Reviews |  By Zurie

    A simple, finely chopped salsa to eat with baked or grilled chicken, or on hamburgers. A generic recipe which varies from kitchen to kitchen, in the northern countries of South and Central America.

    Recipe #457164

    "Albahaca" is basil. In Bolivia this sauce is not really used on salads, but rather on hot dogs, meat patties, even bread. You could use low-fat yoghurt, but a creamy one such a Greek yoghurt is better. It is quite tart, and it can be adapted to your taste by adding a sweetener such as honey.

    Recipe #457167

    2 Reviews |  By Zurie

    This is an entire meal, if cooked potatoes are added as a side dish. The fish normally used is a kind of snapper, or otherwise Chilean sea bass fillets. Any fresh fish will do.

    Recipe #457166

    A recipe by Gina MarieMiraglia Eriquez. I have not tried this, it is for the ZWT 7 tour of South/Central America.

    Recipe #455082

    This famous Peruvian dish Papa a la Huancaína was posted by Marian Blazes. I have posted it here for use in the ZWT-7 world tour of South/Central America. This is a dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or as a lunch dish. It is delicious made with yellow or white potatoes. The sauce for the dish is called Salsa a la Huancaina and is made with aji amarillo peppers. The spiciness can be adjusted by using less or more yellow chile peppers. (your preference) If you would rather not have it spicy, you may use some tumeric powder instead for flavor.

    Recipe #455513

    A traditional Peruvian recipe, adapted from Peru-Recipes.com. Aji amarillos are very hot and slightly fruity peppers. If aji amarillo sauce is not available, you can substitute another pepper sauce, or make your own. You may also wish to adjust the amount of heat to suit your taste.

    Recipe #454677

    This recipe is off the web, by fran from chile, posted for the ZWT 7 tour of South/Central America. I have not tried this. This is a very popular classic Peruvian dessert served everywhere in Chile. Cooking time includes chilling time.

    Recipe #455086

    This is another recipe by Marian Blazes posted here for the ZWT-7 Tour of South/Central America. You will not be able to resist these sweet little aniseed breads when they are fresh out of the oven. They are rolled into olive-like spirals and baked. Typically they are served with a meal, or as a midmorning snack with coffee.

    Recipe #456008

    "Papas" is the word for "potatoes" in Quechua, the language of the Incas. Potatoes, which originated in Peru, are one of the most important foods to come from the New World. This casserole was inspired by the cuisine of Peru. Please note: this is not a recipe for sauce served over pasta.

    Recipe #440738

    Adapted from the Barbecue Bible Sauces Rubs and Marinades. This is an adaptation of Aji Amarillo Sauce with ingredients that may be a little easier to find. This is a good sauce to serve with grilled meat, poultry or seafood, or in recipes that call for Aji Amarillo Sauce. You can substitute additional vinegar for the lime juice.

    Recipe #454691

    Adapted from BoliviaWeb and Time/Life Foods of the World. You can add less sugar if you wish. "Yungueno" means "from the Yungas," which is a forested area on the Eastern slopes of the Andes. I've scaled this down to make fewer servings.

    Recipe #449287

    Tallarines refers to any type of long pasta. Adapted from Pan American's Complete Round-the-World Cookbook.

    Recipe #454722

    In Peru, Huancaina sauce (sauce from Huancayo) is most often served over cold or room-temperature potatoes. However it is sometimes used in other ways; this is one of them. You can substitute 1/2 teaspoon dried ground chilies for the fresh. Adapted from Pan American's Complete Round the World Cookbook.

    Recipe #454711

    Corvina is similar to sea bass. You can use any firm white fish in this dish. You can also substitute 1 1/2 drained, chopped canned tomatoes for the fresh. Adapted from Time/Life Foods of the World.

    Recipe #454713

    A simple, refreshing cocktail made with Pisco brandy. Adapted from About.com.

    Recipe #454724

    Adapted from Pan American's Complete Round the World Cookbook. 2 thinly sliced onions may be substituted for the leeks. The recipe does not mention what to do with the eggs, so I assume they are for garnish.

    Recipe #454771

    Adapted from Pan American's Complete Round the World Cookbook. The eggs poach in the soup.

    Recipe #454769

    Adapted from Pan American's Complete Round the World Cookbook. Prep time does not include chilling time.

    Recipe #454775

    This is an adaptation of recipes from two sources, Whats4Eats.com and Time/Life Foods of the World. Fresh peas may be substitutes for frozen. This dish requires some advance preparation. Prep time does not include marinating time.

    Recipe #454774

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