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    125 Recipes

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    This is a lovely-sounding dessert recipe, adapted from "The Art of Brazilian Cookery" by Dolores Botafogo. Posted for ZWT, untried by me. Cooking time is chilling time, since there is no actual cooking involved here.

    Recipe #316195

    I haven't made these yet, but I wanted to post this so I can definitely find the recipe when I need it. These are a little different from the others already posted here because they call for fresh raspberries instead of preserves or gelatin powder. I have accounted for the minimum 2 hours of drying time in the cook time, but these may be left in the oven to dry overnight if you prefer.

    Recipe #316135

    Posted for ZWT, untried by me thus far. Adapted from "Delightful Brazilian Cooking" by Eng Tie Ang. For a different taste, add half grape juice concentrate and half sweetened red wine .

    Recipe #308087

    I found this one in a little South America cookbook from the UK (hence the metric measurements). This is very popular along the coastline of Chile. Posted for ZWT. The original recipe calls for whole crabs to be used because the dish can be served in the crab shells. If you prefer to use ramekins instead, cooked crabmeat can be used in place of whole crabs.

    Recipe #308069

    Posted in response to a request, untried by me. Adapted from The South American Table. Cook time is approximate and includes the minimum chilling time (4 hours).

    Recipe #269246

    You've had a long morning of snorkeling, and you're craving some jerk (no, NOT the hirsute one in the Speedo on the chaise lounge next to yours), but you don't want a heavy meal that might cause belly pooch over your bikini bottom. Well, The Kitchen Tourists have just the thing for you: fiery hot jerk salmon, resting on a bed of fresh crisp tossed salad with an island twist, all topped with a sweet and tangy tropical vinaigrette. There, now you're satisfied, and you can still rock that hot little outfit you picked out for the evening waterside festivities. Team contributions that made this recipe what it is are as follows: Captain evelyn/athens = warm allspice and nutmeg, Ed&Theresa = fresh salmon, fluffernutter = kicky ginger, MA HIKER = spicy hot peppers, Mandy from Oz = crisp cilantro, Laffer = cooling papaya, ms.susan = fire-taming coconut milk, TansGram = filling beans, Tisme = zingy lime, tunasushi = crunchy cashews, Muffin Goddess = sweet mango Life is good, mon! Enjoy! (P.S. special thanks to Team Captain evelyn/athens!) NOTE: as noted by a reviewer (and myself, actually, after the fact), the dressing recipe makes way more than you'll need for this salad. The dressing is good on just about any kind of salad (I know, because I went through A LOT of salad trying to use up my batch of dressing lol), but if you don't eat salads very often, you may want to half or quarter the dressing part when you make this. :)

    Recipe #234870

    Posted for ZWT. Adapted from The New York Times cookbook.

    Recipe #232822

    Adapted from The New York Times cookbook. Posted for ZWT.

    Recipe #232817

    One more way to use up some of those apples from apple-picking season. Recipe courtesy of Sara Moulton. Prep time includes hour for partially freezing apples.

    Recipe #186701

    This is a Brazilian version of a trifle. I haven't had a chance to try this yet, but I liked the sound of it. I found this recipe on (sadly departed) cleverchef.com a while back, but I believe it's originally from a cookbook called "Fiesta! A Celebration of Latin Hospitality". Note: allow for chilling time for assmbled trifle (minimum 2 hours, but overnight is recommended).

    Recipe #184644

    Found this on a website somewhere. Nice and moist, and the cream cheese complements the berries nicely. These taste best on the day they are made.

    Recipe #183777

    Not sure where this one came from, but it's another recipe I had saved in my catch-all foodstuff file on my computer.

    Recipe #183580

    This is a recipe that I clipped from a flyer in the Sunday paper some time ago. Since it's a little different than the other apple spice cakes on Zaar, I thought I'd share it. Because bake times and servings are dependent on the pan size you choose, the times I have given here are approximate.

    Recipe #183485

    Nice little scones filled with raspberry jam and topped with a rosewater-flavored glaze. These would be a nice addition to a Valentines Day breakfast, especially if you use a heart-shaped cutter. Adapted from Bon Appetit Feb. 2005.

    Recipe #173903

    Posted for ZWT II. Adapted from the New York Times Cookbook.

    Recipe #173860

    Adapted from Martha Stewart Living mag. I saw the photo for this and had to post it so I wouldn't lose it. A little different because the strawberries are oven-roasted before they are added. Best when made the day before you need it to allow for chilling time.

    Recipe #173687

    I found this in the food section of the newspaper last week, and it sounded intriguing. Posting it here so I don't have to worry about losing it.

    Recipe #172482

    I haven't gotten around to making this yet, but it sounds so good I thought I'd share it (I love out-of-the-ordinary cheesecakes!). The baking instructions do not mention a waterbath, but I usually bake my cheesecakes with one, so I suppose it can be baked by whatever method the individual chef has best luck with. Not sure where on the web I found this, but I know that it's initially from The Big Bowl Cafe in Chicago.

    Recipe #172229

    I had forgotten that I had this recipe tucked away in some recipe file on my computer, so I figured I'd post it here so I wouldn't forget about it again. I believe this is from Bon Appétit.

    Recipe #172113

    Not sure exactly where I got this from, but this recipe has an odd ingredient which makes it a little different than the other marshmallow sauce recipes I've seen. I haven't tried it yet, but I think it would make a lovely ice cream topping this summer.

    Recipe #172107

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