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ZWT: Central and South America


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From The Taste of Home Cookbook.

Recipe #285103

This is a delicious recipe I found on a blog. Traditionally, the meat is beef or pork, but this recipe uses chicken. Tomatillos look like green tomatoes, but with a husk on the outside. They range from the size of a cherry tomato to the size of a clementine. You want to buy tomatillos that are firm to the touch, bright green, with the husk still close to the tomatillo. Prep time is inactive.

Recipe #369780

I found this Guyanese dish on a site for Caribbean recipes. The time does not include the marinating time (minimum 2 hours).

Recipe #373850

I found this recipe in my Penzeys catalog.

Recipe #367524

This is a simple dish that is very flexible. Use any ground white meat, vegetables, and stock you want. The amount of salsa and chili peppers can be increased depending on taste.

Recipe #272227

I found this recipe in my Penzeys catalog. Use the amount of cayenne pepper you prefer for heat.

Recipe #367796

I found this in my Joy of Cooking cookbook.

Recipe #370063

A Guyanese recipe I found on a site for Caribbean recipes. If you cannot find a scotch bonnet pepper, you may sub habanero. I haven't tried this yet, and the recipe does not specify servings, so I'm guessing. To give the flavor of the scotch bonnet pepper, but not the heat, simmer it whole as directed in the recipe, but take it out before serving.

Recipe #373858

This can be served as a first course or as a side dish.

Recipe #370096

This is a side dish I created to go along with a salsa meatloaf I was making. You can adjust the peppers to make it spicier or milder, I found adjusting the chipotle powder made the biggest difference in heat.

Recipe #285665


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