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"An appetizer, salad or light entree. Think spring and summer!"

Ingredients: sweet pickles, green onions...

"I rub it all over 3-4 pounds of chicken pieces, leave it in the refrigerator for a couple of hours to marinate and then grill it. You could probably bake it, but I haven't tried that. You can substitute cumin for the oregano, but leave out the rosemary. You can add 2-3 serrano peppers, chopped finely, or the jarred yellow peppers from South America,..."

Ingredients: dried oregano leaves, dried rosemary...

"This is a typical rice and chicken dish in latin countries, though every family has its own recipe. It is great for company, served with a salad. Though there are a lot of ingredients, this is easy to put together."

Ingredients: cilantro leaves, cumin, eggs...

"Máchica is a sweetened, spiced grain blend that Ecuadorans use to enrich the texture and flavor of drinks. Spanish colonists brought this cooking technique to Ecuador from Mexico, where corn is used instead of barley. Adapted from Food & Wine magazine."

Ingredients: dark brown sugar, salt...

"This is one of the oldest soups made in South America, dating back to the time of the Inca empire. This is a very tasty and nutritious soup. From The South American Table, by Maria Baez Kijac. This is a requested posting."

Ingredients: ground cumin, unsalted dry roasted peanuts...

"Quinoa was held sacred by the Incas and they referred to it as the mother of all grains. This recipe is from Cafe Shi in Ames, Iowa"

Ingredients: mixed greens, vinaigrette...

"This is an Ecuadorean soup with a good flavor. The ingredients are very typical to Ecuador. I sometimes use half beef stock and half chicken stock, for a lighter flavor. Achiote oil is optional. You can use Achiote Oil. This could be made vegetarian by using a good vegetable stock and omitting the butter. Recipe from Cocinemos Con Kristy, Tomo 2."

Ingredients: cabbage leaves, curry powder...