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    171 Recipes

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    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, if you really like heat. I have used this with steak, but I add 1 tsp thyme for that. This does not store well, so make it the day you will use it.

    Recipe #432294

    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.

    Recipe #431921

    You can get these empanadas everywhere in Ecuador. Some places make a huge one that fills your entire plate. There are usually lightly sprinkled with sugar immediately after frying. These can be served as an appetizer, for breakfast, as a snack or as a light lunch, with a salad. I am providing the recipe for the dough, but you can buy premade dough, called discos, in Latin markets. Goya brand is good. Remember that measurements are by weight, not by cupful. I use monterey jack, mozzarella or muenster cheese for these. I like a cheese that melts well. From Cocinemos Con Kristy, Tomo 1. Warning: These are addictive!

    Recipe #431102

    These onions are delicious and can be served with roast chicken or ?? You decide. You can cut them in an "X" on the stem end, about 1/2 inch deep, before roasting if you want them to caramelize. Try using different types of onions, but similarly sized so that they all cook through at the same time. These will hold in a 200F oven for 45 minutes before serving. Use leftovers in pasta, salads or with sausage and eggs the next morning. From At Home With Michael Chiarello, one of my top three favorite chefs.

    Recipe #430699

    This is from Jan Karon's Mitford Cookbook and Kitchen Reader. A nice cookbook to give to a new bride or a beginner in the kitchen.

    Recipe #430694

    Great for the summer!

    Recipe #430693

    This is a typical Ecuadorian soup that is quite delicious. Yucca is also known as manioc or cassava. It is sold in the freezer section of markets that sell latin food products. You can use frozen whole corn cobs for this, but fresh is better. Recipe is from Cocinemos con Kristy - Tomo II.

    Recipe #430632

    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 Recipe #244296. This could be made vegetarian by using a good vegetable stock and omitting the butter. Recipe from Cocinemos Con Kristy, Tomo 2.

    Recipe #429750

    I like there to be a little crunch in my corn muffins. By using a small amount of polenta or coarse grind cornmeal added to the regular cornmeal you get out of a box of Albers, you achieve a crunch in the muffin, which I think is just perfect.

    Recipe #429738

    This makes a soft, spongy, cake-like gingerbread. From, a great source for British recipes.

    Recipe #429500

    Very light pancakes. The BIG difference between our style of measuring and the British method is that they use a scale to measure ingredients. Since this is a British recipe, please use a scale to measure the flour and sugar or it will not turn out right. Milk can be measured in a measuring cup. From site.

    Recipe #429494

    Nice with a cup of coffee or tea. Preparation time does not include time for overnight soaking of the dried fruit. From

    Recipe #429477

    From The Daily Telegraph (

    Recipe #429476

    From Nice for lunch, with a salad. Stilton cheese can be found at Trader Joes. I like the one with cranberries and I think it would be especially good in this recipe.

    Recipe #429473

    This recipe originally called for chanterelle mushrooms, which are very expensive, so you can substitute any other kind of mushroom, if you wish. Serve these with your favorite boiled new potatoes. I think this would also be good with a rice pilaf or a boxed white and wild rice mix. This recipe is from The Ultimate Fish and Shellfish Cookbook. Preparation time includes 10 minutes spent while fish is baking.

    Recipe #429422

    For roast beef. This recipe was shared by Lawry's Prime Rib with the Los Angeles Times. It is printed in Dear S.O.S. Favorite Restaurant Recipes. The seasoned salt is obviously Lawry's Seasoned Salt and the hot pepper sauce is Tobasco.

    Recipe #429397

    This tasty spread can be served with crackers or bread. I like it on melba toast. Recipe is adapted from New Land Vineyard's recipe. I like this on half a bagel, topped with sliced tomato and cucumber. This is also a great spread to use on a sandwich, instead of mayo. I have made this with two tbsp butter (trying to cut the fat) and it is just fine, just not as creamy. If you are in a terrific hurry, just throw everything into the food processor.

    Recipe #428693

    This pasta salad sounds very tasty. You can add mushrooms, or feta cheese or even canned tuna. I will try it soon. From

    Recipe #428688

    This carrot dish is from the Orange County Register, attributed to Jack Elvis. It would pair well with chicken or a fish dish. I haven't tried this yet, but I imagine that the combination of flavors will be excellent.

    Recipe #428687

    This recipe is from Sephardic Cooking, by Copeland Marks.

    Recipe #428676

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