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    You are in: Home / Cookbooks / ZWT 7 - South/Central American Delights
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    15 recipes in

    ZWT 7 - South/Central American Delights


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    Source: Anne Lindsay's New Light Cooking This is a creamy sauce that is delicious with cakes, pies or fresh fruit. The other lemon sauce I have posted has eggs but this one is egg free! Cooking time is refrigeration time. Lemons are produced in many parts of the world. The top 5 producers are India, Mexico, Argentina, Brazil and Spain.

    Recipe #407567

    From Chatelaine Food Express Quickies. I was surprised when I couldn't find this recipe in the data base. It's so quick and simple to make.

    Recipe #455978

    I found this recipe on cbc.ca. I'm posting it for ZWT 7 and hope to try it soon. In response to a review, I've changed the ingredients list to say zest of lemon, lime and orange rather than rind since the reviewer is quite correct in saying that the white part of the rind is bitter.

    Recipe #455815

    Source: Anne Lindsay's New Light Cooking. Quinoa has a mild flavor making it a pleasant substitute for rice. It can be served with meats, stir frys or in salads. It's available in many supermarkets and in health food stores

    Recipe #407553

    Delicious chicken, smothered with a mildly spicy chili sauce dish that tastes as though it's been braised for hours even though it takes less than 1/2 hour to prepare. Recipe from Chatelaine Magazine and posted for ZWT 7

    Recipe #455514

    From the Vegetarian Passport Cookbook, this recipe is another delicious way to add quinoa to your diet.

    Recipe #455533

    Grilled Provolone Cheese From LCBO Food & Drink Magazine Provoleta is a traditional Argentinian cheese. It has a texture that allows it to be barbecued. Using provolone gives the same taste but cannot be used on the barbecue and must be cooked in a nonstick pan instead. The weight of the cheese in the ingredients is an estimate. Try to get two 1/4" thick rounds of the cheese.

    Recipe #455519

    From LCBO's Food and Drink Magazine

    Recipe #455580

    I love churrasqueira chicken and have been looking for a recipe to make it myself. I found this on Breakfast Television Toronto's web site. They got the recipe from Roasty Chicken Churrasqueira which is in the town of Maple just north of Toronto. A friend told me that she's used this sauce for fish and shrimp, too. I've tried it on shrimp and it's wonderful. Simply marinate the shrimp for an hour and then drain the shrimp, discard the sauce and grill the shrimp on the barbie.

    Recipe #371075

    This beautiful salad is loaded with colourful vegetables and beans. It's an ideal dish to bring to a pot luck or buffet as it can sit for hours and it's flavour only improves. I love the addition of the avocado. It makes it unlike other bean salads I've tried. From Chatelaine and posted for ZWT 7

    Recipe #455254

    Supper needn't be a big bore when you're economizing with ground beef. This tangy Latin American dish can be served with rice or couscous, or used as a taco filling. Adapted from Like Grandma Used to Make: A Treasury of Fondly Remembered Dishes, a Reader's Digest publication. Recipe found in The Toronto Star

    Recipe #413843

    This is a fresh and true to the taste edible cocktail. Sangria Bites are an ideal choice for afternoon parties or drop-ins when people may want to avoid potent drinks. Although Spanish red wine is the authentic choice for sangria, any Grenache- or Syrah-based wine will also work well in this or any other sangria recipe. From LCBO's Food & Drink magazine. The preparation time does not include the 2 hour refrigeration time to allow the gelatin to set. To make simple syrup: 3 cups each granulated sugar and water Combine sugar and water in a saucepan. Set over medium-high heat and cook, stirring until sugar is dissolved, for 6 to 10 minutes or until mixture comes just to a boil and clarifies. Cool to room temperature; transfer to a sterilized jar. Cover tightly and refrigerate for up to 3 weeks.

    Recipe #454112

    This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling.

    Recipe #304838

    This recipe was found in The Vegetarian Passport Cookbook by Linda Woolven. The author first had these while in Peru. I haven't made these yet so I don't know how many the recipe makes.

    Recipe #307618

    Be sure to use fresh pineapple juice for this drink, not bottled. From LCBO's Food & Drink Magazine. The data base wouldn't allow me to add cava. Cava is Portuguese sparkling wine made by the Champagne method.

    Recipe #454111


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