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By Spongebob Chefpants on September 29, 2008
By Calywa on March 31, 2010
"I learned how to make this soup when I was in Ecuador a couple of years ago and it is still the best recipe for chicken soup that I have ever tasted. Please let me know what you think of it."
Prep Time: 45 mins
Total Time: 2 hrs 45 mins
By MarraMamba on July 19, 2008
"Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for annato oil on zaar too)"
Prep Time: 45 mins
Total Time: 1 hrs 45 mins
By Tatooinedweller on May 18, 2010
"Fanesca is a salty peanut and cream-based soup served in the Andes of Ecuador for Easter. The traditional recipe has 12 grains for the 12 disciples and fish in observance of the Catholic meat regulations, and was made with care and much preparation shelling and cooking the grains. This is NOT the traditional recipe, but an imitation which is still..."
Prep Time: 12 hrs
Total Time: 12 hrs 50 mins
By Roosie on June 20, 2005
"This is an Ecuadorian recipe which I got from the book, "South American Cooking". The author suggests that it is good for tailgate parties. Unusual and maybe even a little "weird", but one of those combos that surprises you with how good it is. This would halve easily if you're not feeling daring and would rather make a smaller..."
Prep Time: 20 mins
Total Time: 30 mins
By Kumquat the Cat's friend on April 16, 2006
"Plan ahead for your Easter feast! I read an article in The New Yorker magazine regarding a letter from Ecuador by Calvin Trillin about a Spanish soup that he adores called Fanesca, a thick and hearty soup heavy on the beans, which is only available during holy week. Well, the article didn't come with a recipe but I found several on-line, all..."
Prep Time: 1 hrs
Total Time: 1 hrs 15 mins
By Reddyrat on January 23, 2010