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International authority on Latin American Cooking 'Round the World Books InoNew York •Toronto .'Round the world cooking library Latin American Cooking A treasury of recipes from countries. Mexico the South American and the Caribbean Recipe contributions by Susan Bensusan.
. -__-._— _-.•: 7 fcl I Mexico and aribbeari ^mancDorfi" (Cuftbeanl.Contents of Latin . .lt._ -"-_. — r _ . E.table dishes 79 Desserts Bi--. -. v- At Hfijii°«i tmanifalll -. ?•: r- OeSlED SOQ GAJ1W1DE5 ft rfmf Tiimi iiu AlllSfc''lfMlin Crsaisdin MejerPas B.->. Pennsyh C up measures in this book . Hennena F.-_".-_'Ckue Patricia Marrm Araennnat . .: E-_r E."_ rT"-.•J4 \iphaberical index °" Index b> nne of dish Essamve adnor Ccva'pfaoOO : TorvasEs Hfmlr m^n E.":. The Nfthrrtairis pe inc_ Lancaster.-_ - .-_----YHE LmbmS Sin Mil . M -* 52 Meat dishes Poultrv and same dishes .."_?.. Le Qwsn 12 I deNeunilk. -. L.Amsterdam. : Entrees -2iad> 28 31 Sawxs Tortilla* :. ! 35 Rice and corn dishes E^ 4" Fish dishes .V. : -. Ev-. St Klkr t Frennoonrt E-.> r _T :. < .
cultivated to provide a rich.a whole is intensive cultivation helped animal ( in its own hide added. quite from 'beard to tail. The natural plenty of the lands was skillfully enhanced and no fresh meats as we know them. Here. potatoes. through the centuries. develop new and better strains of all the native vegetables. peppers.") game was Vegetables and pots of stews etc. Look south of our borders and you will discover a whole world of cooking which. literally. one of the great riches of the New World was its natural exist. bounty. in it great Indian cuisines. the ! sophisticated cuisine thousands considers that there were almost of years before the arrival of the first Europeans on their shores. musical voices: see dark-eyed senoritas in bright swirling skirts plentiful. boiled. since domesticated animals were such a rarity. Corn. The clam-bake thousands of miles to the southernmost tip peninsula of South America. Mexico and the Caribbean Who can think of Latin America and not immediately envision bright flowers and flags: hear soft-strummed guitars and deep. Most of the food was virtually fiestas. nor any fats or dairy products.frying was the barbecue who lived in the vast areas extending through Mexico and Central America unknown. and their then food is set .The food of Latin America. bananas and When the fire has avocados. When in dancing in the plaza or walking the first Spaniards arrived Mexico. tomatoes. the pit is and fruits. they were treated to sedately through a paseo? Yet the sight. . spicy. were the basis of the lined with leaves. the Indians of the ancient Mayan and Aztec civilizations perfected a prepared for the head of that great state on the West Coast of South America. sound diet for the people steamed or basted . A large hole is dug in the ground and a fire built in it. beans.' that literally "fit only qualities of life in Latin They soon discovered America. as well as exotic fish diminished to a huge bed of hot coals. has developed the idea that even the simplest foods can be stimulating and satisfying as well as basically nutritious There of the today. And in the mountainous countries a process of freeze-drying was in use from the very origins of life on the continent. In certain areas wild Barbecue means. which we associate so much with New England is actually an adaptation of this most ancient Indian form of cooking. squash. where as many as five hundred different dishes were prepared for his choice This is even more incredible when one feasts Inca. and taste. descriptions and economical. For great was many of the developed. chocolate. of royal for the color and romance are not the banquets gods.
The broken open and the This method is still deliciously steamed food served to all. fats broadened not only the diet. notably the Spanish American specialty. Though the ancient methods still dominate most Latin cooking. then all is covered with more leaves. A handful of horses. and chickens. With fat. for example. They would take potatoes. It is great herds for future use. The Indians had learned to use the marvellous spices. tomatoes were actually One of the greatest fats additions to unknown first in Europe until the explorers brought in the fifteenth back them and sixteenth centuries. mold on page 46. and they found southwest. pigs. became an important exchange. preparing and preserving food came into everyday use. many new ways of was affected between Old World and the New. it was now possible to fry. is for the required time. (Cinnamon is the secret ingredient of many a South With the coming of the Europeans. Potatoes. abandoned during some of the interminable battles for high mountains where the dry. had their origins in South America. more mud and more bake pit is fire and left to Europe. adapt from the cooking of the ancient Indians. but the Hawaiian luau and the famed big barbecues of our - in a way hitherto unknown to the Europeans. too. Conversely. to the Argentine grasslands. Preserving in in a very short spices was also common. too. Who can think of Italian cooking without tomatoes? Yet.) The development of spices became a highly profitable part of the and the Portuguese.Fish is dried in the sun and sold An infinite variety in the open market at Tempico it is chilies. dried heans of ground and cornmeal where made into such salt form the foundation of many delk ions dishes as the cod Latin American dishes. but methods of the basic Indian diet . not only for the New peppers. to populate the And We have mentioned that the Indians in the mountain countries had perfected a system of freeze-drying that was really unique. Spices. lambs.the used today. until a hundred head of cattle soon became a thousand. goats whole European-Latin American trade system and remains so today. are placed around. that great staple of Central was that of and dairy products. The Spanish brought beef. the Indians adopted them and quickly learned to husband them. There is own much we can the subtle blendings a great delight to their palates. freezing temperatures conquest were left to roam the quite literally Treeze-dry' would them pampas and became of w ild horses time. new foods entered the daily diet. it hard to imagine the Argentine without cattle. And added onions when imagine the Spanish difficult to how and garlic to the Indian quickly the interchange of foodstuffs the foodlore. the herbs and the barks England clam bake.
vendor selling tortilleas to be filledwith hot Exotic fruits Jill the streets with fresh sweetness and cold stuffings and color. (. Shoppers stroll through the street • top right i .i Families from Mexico City get markets in Mexico. A tourist slops in together to enjoy a riverboat tit from the children In every village there is a street buy a small gill in Mexico. (below. hildren cam water tram the nic on l lie ' Homing gardens of lop communal well in a village id Mexico (right below I. \ochinilco.
the Italians. And all as interest in Latin cuisine throughout Brazil. It is generally known for their interesting to note. line of Mexican pepper. still run the As other Europeans came to American cooking increases. the native cooking relies heavily still brought beer. that as interest in cookery. added a bit. for interesting it or 'dende' as it is called is today. pasta vineyards were planted . quickly brought such things American homemaker a rich from the old world as palms. In later history. Thus. most well to look south of the border and economical at important was the African skill preparing and presenting food in ways to extend the family food budget.cooking as well. manner. we find the French touch in Haiti and parts interest in the somewhat fiery Mexican cooking. Coconuts. The huge number of North Americans who visit Mexico each year have brought back such explore and conquer the rich New World. The few rare ingredients which might be blacker the cook. even the British. on the ancient . Most of it is based on foods readily available in the cooking. Tortillas are readily available in cans or from the deep freeze. not 'moles' (sauces). The Dutch did much to develop the 'Spice Islands'. the Portuguese brought from Africa. and included in a particular recipe we find exotic are generally available from a local specialty or African interpretations of the basic Indian-with-Portuguese gourmet shop. In the best restaurants. the Germans one travels through Latin America. giving oil source of ideas for brightening her own daily fare. the better the cooking". There is a saying. The slaves When for the development of wines each country has made its contribution until today. more and more of the basics appear on our market shelves. too. a new note was added to the cuisines. which thrived in Brazil. the Africans quickly took charge. black men and women kitchens.and offers the North much like their own. But. In these times of soaring food costs. Latin Africans. still great supermarkets popular in Brazil. the cuisines became an even more diverse and cosmopolitan. finding the America boasts an amazing temperature and climate of Brazil amalgam of the cuisines of the world . Since few of the Portuguese women who lived on the big estates to which the blacks were brought knew much at all about attractive an Latin American cooking does not require a long list of exotic and expensive spices and foodstuffs. that several stores now carry a complete chiles. 'the all over the United States. became an important factor. of the West Indies.
succulent crustaceans . Wherever you go. seeded and buttered. garlic. attempted conquests and trades. charm and uraeiousness. which adapt to your varied. that the most successful recipes are not just duplicates of warm areas. Use your imagination if the local market cannot supply you with a preparation and consumption. therefore. so food never seems as foods. Add to this the dominance of conquerors from the Mediterranean areas of Europe and a pattern of eating emerges which incorporates the 'siesta' hours of Spain with the big appetites of the agrarian old-country ones." In workers and places food. the dozen or so of our local markets. but adaptions to the native custom . better. But note well. presented with color. Halloween-type pumpkin. It is a mark of the an in which were readily assimilated into their much of the populated lies in instinctive Latin hospitality. is Americans.all prepared in a as fresh. Each area in Latin From you can easily America. quite naturally. as an extremely important factor in the lifestyle of all Latin altitudes. But the meat not the baked whole as the container (and gravy thickener) for a stew? Explore and discover the little touches and techniques. then slowly grasslands country. And it is always have been heavily influenced by climate. so the ways of cooking the somewhat tougher. portion of Latin America the item of major importance They have borrowed heavily of those things which augment their own requirements and assimilate them well. thinned with a little milk? Or using a big.- techniques and uses the most readily available foods. has developed singular dishes and the centuries of invasions. food is offered. if they suit your needs hot as it does at sea-level. its following these recipes. And since ways to present its food. as well. so force-fattened prime beef of our stockyards.and chili be sharpened with the addition of a little more chili. eating habits Latin life. the Latin Americans have taken only those foods and techniques Geography. there meat. to simulate the much simpler to use sauce in bottles may dozen tantalizing ways. From the lush tropic jungles fruits come beyond much - in number far more time consuming preparation of sauces of the native countries. Meat is served at nearly every is meal. own basic culture. the same principle may apply. there a dominance of sea food marvellous fresh fish. And don't the boiling point of liquids hesitate to use the 'convenience" lower. or a dash of hot sauce. typically Latin American. less rich cuts are manv and . At high particular ingredient. Have you ever names for (Many even have which we have no considered basting pork with translation. own table. has an enormous influence on the cuisine of any country. In the is Ground onions and while not quite so sweet coastal areas. are .we might say they have taken the old cuisines 'with a pinch of salt.) And in the rolling is peanut butter.
the classic Argentinian feast.Wherever there is food. an assortment of meats roasting for anasado. sell it A gaitcho watches carefully over or simply to eat it. there is always a small crowd to buy it. .
enchilada. coastal areas. the base for and is many. eggs. every meal in Mexico is served with color and music . Prawns are popular. a large part of Chile and Bolivia and the northwestern part of Argentina. had a tremendous influence on the cooking of those countries. which included much of present-day Peru. plantains. In the a gaudy barbecue on the : dishes throughout the country. stews and sweets are the other important ingredients of daily fare. Soups. sandwich. one must add beans as the staple of the Mexican diet. And. It spices. can also be used as for special occasions they are spoon.and whenever possible fish with good company to add to its enjoyment. The great Inca Empire. top left I pancake of unleavened corn or wheat flour. prawns or corn. snack. many molded with cheese. from a smiling piglet.Iii Dutch Guyana. inevitably. often they are a rich swathed in cream or cheese sauce and olives. "Seviche" is degrees of hotness a tender white fish "cooked" in spices and sweetness which defy definition. mountains. Sometimes they are cooked with "aji" . Whatever the meal. In the coastal areas one finds beautiful and citrus. charcoal cookerythe quesadilla or whichever way replaces the earth oven. too. which is still evident today. there are chili peppers in 'Antichucos' are the great street food . Ecuador. fruit welcome in the left steaming hot below i displays a dazzling array oj dried fish. the "pachamanca' is To the tortillas in the form of taco. is the bread of the people. pork The chef knows how succulent the ill be as carves the meal ii and vegetables Barbados. these appear daily in the major markets of Mexico City. housewives Refreshing cold drinks arc always A I enezueian shop window bargain over the price oj bona. Peanuts and bananas are vital in northern Peru and Ecuador. cook has decided to use them today. LtllMlllM and abundant tropical fruit. tostada.morsels of beef heart barbecued on a skewer. similar to the 'poisson crud' of Tahiti.but potatoes prepared in a variety of ways almost unknown in the United States. Potatoes are the diet staple . With the advent of air freight. whatever the season.a kind of hot pepper and herbs and . plate. Fish dishes are common.
presentation in every Many of the Dutch dishes from the only Portuguese products were added to the already diet. and domestic abundant native to of Brazil and blossoms are The Africans imported work on the big plantations contributed their used freely to decorate dishes at table.Most Brazilian dishes are in origin. pampas of the Rio de plentiful.but reflect the cuisine were the non-aboriginal in the country. thoughtful suggestions to the so The Caribbean is islands tend to Portuguese Not North American cook. mangos. but every form from stews to sweets. rather heavy Dutch foods with native spices which add the lightness and tire of a festival. but because the Portuguese trade controls were so strict that manioc and appears on the table alongside the salt and sugar. okras are all Roasts arc larded with or bacon then stuffed with vegetables and simmered before roasting. Cornmeal is still the staple and 'hallas' are very like the Mexican tamale.and said that in olden times the gauchos ate nothing else. la would think it a poor meal indeed which did not include visitors to add to their own large and extended families. of the great national fiesta dish. 'Empanadas'. To accompany meat dishes. Plaintains. 'feijoada completa' which combines them with many smoked and cured meats and garnishes them with fresh fruit. too. food. are cooked in meat. fish and prepared with The countries of the northern Andes and the Caribbean coast have mastered the fruits special care. essential part mountain-fed and somewhat on a delightful. rolling The rich.oranges. the meat dropped in stews and prepared with great the milk mixed with sugar for cinnamon and such is served. all brightly seasoned. there and the Germans who settled the Southern states. a country of Argentina. garlic. the Italians and the French who followed have all left their touch on the Brazilian cuisine. spicy character and are eaten at all hours of the day. bananas. French skills appear in Haiti and islands own magic. And - everywhere there are beans. wrapped in a banana leaf then steamed to succulent tenderness. Coconuts are in everyday use . which In the southern are so plentiful in the great tropical forests. Since famous it is all over the world . highly seasoned with onions. to be sprinkled on everything. here take much of the tough. Flowers play a very important part in the social life simmered to a 'Creole' life. is Not only is food plentiful. squashes. Argentinian beef is stews. toasted meal of much cooks because the Portuguese first of the conquering country . Meats. Farina the white. is And everywhere fruit.the oil for frying.' The favorite Argentine way to celebrate almost any occasion is imagination and offer many numerous 'dulces. as well as in appetizers Food is as plentiful as guests in Brazil is and a meal a great party-like affair . peppers. breadfruit and other exotic fruits abound. combine the basic. So is fruit . Pumpkins. appear chunks and slices to enrich in Plata river provides the people with a year round basket of plenty. and sauces. Coconut is used in many ways. the Brazilians Avocados. But the most impressive thing about eating in Brazil is the prodigality of food. Sometimes it is wrapped in corn husks and steamed as with the Mexican tamale. Trinidad. often in various forms of preserve and pickle are a^staple. An envelope of cornmeal is filled with most any combination of foodstuffs the cook has on hand.every day. papayas. then it is known 'humitas. from the simplest broiled meats to the more colorful and elaborate 'matambres' and stews. especially kind of banana. a side dish Black beans are like daily bread many made of and are even an have been developed cornmeal.' with a . the tiny meat pies so popular in Spain. beef is ingenious ways to serve fat it.
essential part Corn is also an of everyday meals.and is generally served with side dishes. But the best fare in Chile comes from the and sea . literally. A recipe for 'pastel de cholo' (corn pie) is a family treasure in every household. Chile. spitted and cooked by a huge open (grill).' 'Porotos granados".great 'asato'. This is really a noisy. gala barbecue . roast. unlike Argentina. colorful sauces . highly spiced beans are the national dish. fire or over a 'parilla' The meats are basted with a variety of sauces and the guests constantly comment on the ability of the host to prepare them to succulent perfection. has no vast supply of beef. with beans the everyday 'bread. so fish becomes the favorite source of protein.with many kinds of meat.
Cut the avocados and remove the seeds. diced Y2 teaspoon salt Freshly ground black pepper 54 cup mayonnaise 4 avocados Sprinkle the shrimp with '/2 of the lemon juice. Stuff the avocado halves with the shrimp mixture and chill before serving.do with shrimp Entrees Abacate com camarao Avocado with shrimp 4 servings 1 cup cooked shrimp 2 teaspoons lemon juice 1 cup diced celery 1 hard boiled egg. salt and pepper and mix in half with the mayonnaise. egg. Add the celery. . Sprinkle the cut surface with the remaining lemon juice to prevent discoloration.
•Plantains. Sprinkle with parsley and serve from the casserole. salt. turning them the pan Beat the egg yolks cayenne pepper and milk. separated teaspoon salt Y 4 Dash of cayenne pepper cup milk 2 tablespoons finely chopped parsley Melt the butter in a skillet and saute the bananas about 5 minutes. course or luncheon dish in Tortilla de banana Banana omelette 4 servings 3 tablespoons butter 4 bananas. and arrange the banana Bake in a 350 oven 20 minutes until lightly browned. sliced l /2 6 eggs. Remove from and set aside. Beat the egg whites until stiff and fold the yolks and frequently. Transfer to a buttered 7 x 10 inch shallow casserole slices on top. with the whites together. arc folded into an omelette. . Justed with parsley and served as a first horsd'oem page 14. Is in Urugu damn I.' the firm banana-like fruit Delicate pastry enfolds mixture of eggs andspinach lor a delicious sopopular in South America.
Mix the breadcrumbs and melted butter and top the stuffed peppers with the buttered crumbs. melted 6 tablespoons grated fresh chili pepper. Bake in a preheated 350 oven for 20 minutes. brushing the surface of each layer with melted butter. flaky and golden. brushing the top layer generously with melted butter. finely chopped 2 squeezed dry teaspoon salt Freshly ground black pepper 3 tablespoons finely chopped parsley 1 4 1 teaspoon nutmeg 2 tablespoons vinegar >/ 2 teaspoon salt Place all the ingredients in a blender and blend at medium 4 1 cup cream tablespoon flour chopped /2 cup crumbled fried bacon 1 teaspoon prepared (Dijon type) mustard l /2 cup fine dry breadcrumbs 2 tablespoons butter. and serve hot or cold. cut 1 in half 54 pound ( 12) filo leaves 2 avocados.Torta pascualina Pimentao com recheio deovo Egg and spinach hors d'oeuvres Stuffed green peppers 4 servings 6 hard boiled eggs. chopped 4 green peppers. Fill the pepper shells with the mixture. salt. chopped 1 8 tablespoons butter. Repeat the procedure with the remaining 6 leaves of dough. pepper. finely and seeded cup medium white sauce (see below) chopped or Parmesan cheese 2 cups cooked spinach. Bake in a preheated 350 oven for 50 minutes until crisp. Cook the green peppers in boiling salted water for 5 minutes. Freshly ground black pepper cup milk To prepare the sauce. finely onion. Add the seasonings and milk and continue cooking over moderate heat until the sauce for 2 minutes nutmeg. . Chill for several hours. Drain. Cook more layers. melted 6 hard boiled eggs. the third layer. butter and stir in the flour. over low heat for 1 minute. Sprinkle tablespoon grated cheese over an hors d'oeuvre or on lettuce leaves as an appetizer. cream and flour and mix well. melt the Cover with 3 brushing each layer with butter. Combine 4 tablespoons grated cheese. Cut into serving pieces has thickened. 1 % 1 teaspoon chili powder l 6 hard boiled eggs. Combine the white sauce with the eggs. Serve with melba toast as y4 teaspoon 1 salt dough. sliced White sauce 2 tablespoons butter 2 tablespoons flour Brush a 9 x 12 x 2 inch baking pan with layers filo butter. Cover with 3 speed until very well combined and fairly smooth. bacon and mustard. Spread over the layered dough and cover with the egg slices. with the spinach.
Empanadas de queso Guacamole para sopcar Frijolcs para sopcar Camaronc endiablado Cheese pastries .
Place a tablespoon of this sauce on each of roast beef. Floras de carne Stuffed roast beef rolls 4 servings 1 cup peeled and chopped zucchini. Roll up the beef and tie each roll with string. Cover a serving dish with lettuce leaves and arrange the rolls of beef in a circle as if they were spokes in a wheel. Here. Combine with the chili powder. . cooked I avocado. oil. seeded and cut into pieces 1 l tablespoon minced onion A teaspoon chili powder 2 tablespoons oil 2 tablespoons vinegar 1 4 teaspoon salt 16 slices roast beef Lettuce leaves 3 hard boiled eggs 8 radishes Mash until onion. beef is thinly sliced. Cut the egg whites into long thin strips and place on the roast beef rolls. then stuffed with a vegetable sauce for u delicious appetizer. Garnish with radish ""roses" and serve the remaining sauce separately. Remove the yolks and force through a strainer. Spoon the strained yolks into the center of the dish. peeled.Mexicansprefer interesting combinations of foods to plain meats. vinegar and slice salt. Cut the eggs in half lengthwise. the zucchini and avocado smooth.
corn. quartered Place the chicken. peeled. 1 cup mayonnaise. drained 6 tomatoes. Chill at least 1 hour before serving. Bocado primavera deave Chicken and corn salad 6 servings 3 cups diced cooked chicken 2 cups canned corn. green peppers. Arrange the lettuce a bowl leaves plates leaves in on individual serving and heap the salad on the smooth mounds. Coat the salad completely with the remaining mayonnaise and garnish with the eggs. . seeded and chopped 3 green peppers. seeded and chopped 2 cups mayonnaise 1 2 teaspoon salt Freshly ground black pepper 6 lettuce leaves 3 hard boiled eggs.clematis Chicken and corn iwobasu in South American - cooking arc combined in a hear salad from Chile. salt and pepper in and combine gently but thoroughly. tomatoes.
Combine the vinegar. peeled. salt and pepper and toss the salad gently with the dressing. cooked into thin strips can hearts of palm. peeled. made with the remaining ingredients. lettuce and parsley in a salad bowl. oil. mint. cleaned and cut into strips ' into small pieces 1 and chopped 1 tablespoon finely chopped onion 3 tablespoons vinegar 6 mint leaves. lettuce and avocado salad vines 6 servings 1 ripe avocado. seeded sliced and cut 1 2 avocados. Serve on crisp lettuce leaves and garnish with sliced eggs. chopped 1 head lettuce. cooked and cut 1 into strips 4 2 1 teaspoon salt teaspoon dry mustard Freshly ground black pepper 2 teaspoon salt Freshly ground black pepper Place the meat. drained and thinly I 16 ounce green pepper. peeled.Salads Ensalada de guacamole Salpicon Salada de caranguejo Salada de palmito. combined. 1 large tomato. hearts of palm and avocados in a salad bowl. . alface e abacate Mixed salad Chilean salad Crab salad 4 servings Palm hearts. cooked 4 stalks celery. 1 7% ounce can crabmeat or 1 ups fresh crab 1 large head of lettuce torn . seeded 4 1 teaspoon chili powder teaspoon salt cup Mexican beans or kidney beans. seeded and cut into pieces 2 cups diced cold cooked lamb or chicken 1 veal. onion juice. seeded teaspoon onion juice 1 Jennel bulb. 1 cup green beans. sliced red pepper. Pour this sauce over a mixed salad. chopped or 2 teaspoon dried mint 1 head Boston lettuce. Place the first 7 ingredients in an electric blender. peeled. shredded Add the French dressing and toss the salad until the ingredients are thoroughly 1 tablespoon lemon juice 1 tablespoon wine vinegar 6 tablespoons olive oil 1 tablespoon soy sauce Place the lettuce. cut into cubes 6 tablespoons olive oil 2 tablespoons vinegar 1 3 tablespoons >4 J oil 1 parsley 4 cup French dressing 2 hard boiled eggs. Blend to form a smooth puree. shredded 2 tablespoons finely chopped if available 1 cup 1 bean sprouts.
. (If canned chick peas are used. Drain. Pour over the chick pea mixture and toss lightly. well chilled. Combine the chick peas. add fresh water and cook for 1 }/ 2 hours or until tender. drained chick peas l / pound cream cheese. salt and coriander together. Serve. Drain and ) hours.Ensalata campesina Salada de salmagundi Salada de abacate Salada de ananas Peasant salad Cabbage salad cup dried chick peas or 2 cups canned. omit these steps. leaves. cheese and onions in a bowl. chill for 2 lemon juice. Mix the olive oil. thinly sliced V2 cup olive oil Yi cup lemon juice 1 ! 2 1 teaspoon salt teaspoon coriander 3 hard boiled eggs. on lettuce Garnish with hard boiled eggs. quartered Soak the dried chick peas overnight in water to cover. diced 2 2 onions.
sliced and served on a Cucumbers are slutted. combines the richness of apples. then bed of Christmas salad of Mexico.Brazilian salads are colorful and cool. greens withagarnishof tomato wedges.^ oranges and bananas with a \ 1 . 'Ensulada de Noche Buena'-the sweetened dressing and cubes oj beets and pomegranate seeds for color.
Soups The lam .
Strain the broth into a clean saucepan. are touch which is typically Latin American. cover and simmer 2 hours. Other recipes are Place the beef. Place the peanut butter in a 1 Bring the water and the chicken salt to a would be difficult to find more delicious fish bowl and gradually add cup of the hot broth. onion. or bit oj tern is used for garnish. sliced into rings 8 sprigs celery leaves 3 potatoes. Discard the skin and bones of the chicken and the beef bones. Stir in the pimiento strips and serve. Add the peanut butter mixture back to the soup. ( 'dry soups' I teaspoon salt Freshly ground black pepper cup peanut butter sopa seea) are commonly completely absorbed I green pepper. constantly. cover and simmer 2 hours until the beef is tender. These are recipes where the liquid is chopped 4 canned pimienlos cut . uncovered. With these small touches. stirring boil in a large saucepan. bouillon cubes. Add the remaining grated or chunked coconut add ingredients to the broth. peanut butter is dissolved. nearly every or perhaps a curl oj orange rind Peanut soup Chicken soup with vegetables 6 servings weal begins with soup. sliced into rings Furthermore. the ingredients in the soup are served With a very special eye for color and appetite appeal. Lower the heat. cubed Freshly ground black pepper Meal andfowl are the mainstay of the stock bases throughout Latin America. Taste for seasoning and serve. Sometimes a fresh blossom a is floated on the dish. Hard boiled eggs. does not necessarily mean that 4 beef bouillon cubes 1 onion. But uncommon additions such as slices oj rich chunks of squash or pumpkin : green avocado. clips water S cups water 2 teaspoons salt 1 (2 to 3 pound) chicken. / pound stewing beef I cut into of 6 inch cubes spice and seasoning. title. Add the green too. peeled and cubed 2 sweet potatoes. Bui soups are not just simple catch-alls of may be added. cut into serving pieces 1 pound beef marrow bones 2 onions. And always. a dainty lemon slice - . 2 leeks. ore in common usage. Add the chicken meat and simmer 5 minutes more. Fruit soups. then the liquid cubed 1 poured off to be served in a cup and the solids are sliced and arranged on a platter. and exotic too. sliced or seived. salt and pepper in a saucepan prepared. a until the little and beef bones. seeded and the stock. but it Lower the heat. especially. very popular. Potatoes. the really unusual pepper and simmer.Pinda bravoc Sancochi di galinja In Laiiii America. In Mexico. The Latin Americans create soups ofgreat distinction with subtle blends served. finely chopped \/ 4 the dish will be mainly liquid. water. the humble soup becomes a festive party dish whenever it is meal and vegetables. stirring make a hearty soup. die 'sopa'. peeled and cubed by the rice or vermicelli cooked in is strips Y2 I cup corn green pepper. Cover and simmer 30 minutes. Beans and lentils are often used to at a time. Cut the chicken meat into small pieces. 4 pound pumpkin peeled and . Add slews and soups than along the coasts and in the islands. seeded and into served. 15 minutes. and bring to a boil.
Chupe de camarones 1
Chupe de camarones 2
for a few minutes until the eggs
Spinach soup with shrimp
milk and parsley. Serve immediately.
sized onion, finely
garlic, crushed medium sized tomato, peeled, seeded and chopped
to 3 canned hot minced
Freshly ground black pepper
1 onion, finely chopped 2 cloves garlic 3 tablespoons tomato sauce 6 cups fish broth, or use l /2 clam juice and l 2 water / l /2 cup green peas Y2 cup com 2 large potatoes, peeled cubed 1 teaspoon salt
2 pounds spinach, washed and trimmed 1 onion, chopped
/2 pound smoked ham
6 cups water 12 okra, stems removed 12 shrimp, shelled and deveined 12 shallots or scallions, finely
Freshly ground black pepper
Pinch of oregano
powder (3 ounce) package cream
the spinach, onion,
pound fresh peas
2 cups milk
24 large shrimp, shelled and deveined 4 eggs, lightly beaten 6 small fillets offried fish
8 cups water
16 large shrimp, shelled and deveined
1 (12 ounce) can corn, drained 3 eggs, lightly beaten 1 cup evaporated milk 1 tablespoon finely chopped
water in a large saucepan. Bring to a boil,
reduce the heat and simmer for 20 minutes. Add the okra, shrimp, shallots, salt, pepper and thyme. Cook for another
Heat the oil in a large saucepan and saute the onion and garlic until nicely browned. Remove and discard the garlic cloves. Add the tomato sauce, fish
broth, peas, corn, potatoes,
into small cubes. Return
soup and serve hot.
a large saucepan.
powder and marjoram.
saute until softened.
tomato, chilies. salt, pepper and oregano and saute 5 minutes, stirring occasionally. Chop 2 of the potatoes very finely and place in the saucepan. Add the peas, rice and water and bring
to a boil.
Bring to a simmer and cook 20 minutes. Beat the cream cheese
to the soup, stirring constantly.
bring to a simmer and add the shrimp.
Stir in the milk,
and Cut the
remaining potato into large
chunks and add to the soup. Continue simmering 20 minutes
until the potato is tender. Add the shrimp and corn and simmer 4 to 5 minutes or until the shrimp turn pink. Do not overcook. Add the eggs and stir
3 minutes and remove from the heat. Gradually add 2 cups of the hot soup to the eggs, stirring constantly. Pour the egg mixture back into the soup and reheat over low heat,
the soup to boil or the eggs will
curdle. Place a piece of fried
each soup bowl, and ladle
the soup over the
Rich green avocado is cooked in a creamy chicken broth - served hoi or cold in Mexico as 'sopa de
Hearty soups, flavorful and
nutritious are staples in
enezuela. Here, black beans
simmer with leeks and onions for a tilling, flavorful dish recipe page 'lumu :?.h
Sopa de aguacate
2 large avocados, cut into small pieces
Pinch of white pepper cup heavy cream 4 cups chicken broth cup dry sherry 3 1 small avocado, thinly sliced
Place the large avocados,
jar of a blender
cup cream in the and blend until
cream and blend just until combined. Heat the broth to boiling point and stir in the avocado puree. Add the sherry and sliced avocado, taste for seasoning and remove from the heat. The soup may be served
hot or cold.
Sopa de caroatas
Black bean soup
1 cup frijoles (Mexican beans) or kidney beans 4 cups water
1 onion, sliced
nip black beans, soaked
overnight and drained
leek, sliced into rings
1 clove garlic, crushed
onion, finely chopped
1 clove garlic, crushed 6 cups beef broth
1 tablespoon brown sugar 2 tablespoons butter
6 tablespoons Mozzarella, Muenster or goat cheese, cut into small pieces 1 cup fried croutons
cup toasted croutons
Soak the beans
Place the beans in a large
overnight. Drain. Bring 4 cups
saucepan and add water to cover by 1 inch. Bring to a boil, lower the heat and simmer, covered, 2 to 3 hours until the beans are tender. Heat the oil in another large saucepan and saute the leek, onion and garlic until golden brown. Add the broth, salt and sugar and simmer 10 minutes. Drain the excess water from the beans and force them through a strainer
into the broth. Stir in the butter
water to a
add the beans
2\-2 to 3
and cook gently for
hours until the beans are tender.
the onion, garlic, chili
minutes. Force the soup through a strainer or puree in an electric blender. Add water if necessary
thick soup. Serve
the soup in individual bowls, and garnish with cheese and croutons.
and simmer 2 minutes. Add the croutons to the soup and serve immediately.
cover and simmer 20 minutes until potatoes and carrot are tender. Add the soup and blend until smooth. salt Add the lettuce. Combine the cream and egg yolk in a small bowl and add to the soup. Remove Lower the heat. broth to a and pepper and bring Melt the butter in a large saucepan and saute the onion until transparent. cover pepper and bring to a boil. cook the watercress water 5 minutes. Meanwhile.Sopa de agriao Gretna dealface Watercress soup 6 to Lettuce soup 4 servings 2 tablespoons butter 1 small onion. Serve immediately with a tablespoon of cream in the center of each in the boiling serving. Return the soup to the saucepan and heat until just simmering. boil. sliced y2 J4 1 4 cups chicken broth teaspoon salt Freshly ground black pepper cup light cream egg yolk. Drain and place in the jar of a blender. You will have to do this in 2 batches. stirring constantly. from the heat and serve immediately. finely chopped 1 8 servings 2 tablespoons butter 1 onion. Lower the heat. Add the potatoes. salt and and simmer 30 minutes. . carrot. chopped 2 large potatoes. shredded 1 carrot. unshed and trimmed 2 cups boiling water 6 tablespoons heavy cream Heat the butter in a saucepan and saute the onion untr softened. peeled and cubed head Boston lettuce. lightly beaten 8 cups chicken broth 1 2 teaspoon salt Freshly ground black pepper 1 bunch watercress. broth.
with the chicken. Note: The amount of peas and depends on how thick you wish the soup to be. remove the electric blender potatoes. Blend in an with the water until smooth. chili powder. and sliced 3 tablespoons finely chopped fresh coriander or parsley /2 1 1 1 1 teaspoons salt Freshly ground black pepper Add the onion and 3 chili and saute cup unsalted peanuts Combine and to a boil the peas. and meat are tender. oven 5 and add the puree gradually. Stir in the flour individual ovenproof bowls. Remove the skin and bones from the chicken and cut the chicken into small Blanch the peanuts to skins. Heat thoroughly and sprinkle with coriander or parsley before serving. quartered carrot peeled . Add salt and bring to Ladle the soup into cup water cup fresh green peas and cup cooked rice 4 potatoes. /2 cup warm cream Fry the bacon in a saucepan until the fat has rendered. Sprinkle with cheese and bake in a 475° Combine the chicken. chopped 1 (2y2 pound) onion. Heat the butter. minutes more. meat. onion 5 minutes. cut 4 servings 4 1 ]/ 2 slices lean bacon.Sopa de chicharo Sopa de tortilla Sopa de amendoim Sopa de milho verde Green pea soup 4 servings 3 cups fresh green peas 4 cups water onion. peas. corn and cream. . milk and scallions in an electric blender and blend to a smooth puree. Heat the chicken broth. water. Bring to a boil. salt. Drain a boil. cut into strips 8 cups water y2 pound beef cut small pieces 1 onion. onion. Add this mixture to the chicken broth. until the cheese minutes or has formed a Add the golden brown crust. cubed beef. minced 8 tortillas (recipe page 31 ). y2 Y2 into 3 cups canned or frozen corn cup milk cup chopped seditions 4 cups chicken broth 4 tablespoons chopped parsley 2 tablespoons flour 1 chopped 4 tablespoons butter teaspoon salt Freshly ground black pepper teaspoon salt l 4 cups beef broth 2 tablespoons finely chopped parsley 1 1 54 teaspoon chili powder x /i cup canned corn l /2 teaspoon salt ]/ 2 cup grated cheddar cheese 1 1 tomato. water. rice and pieces. stirring constantly. Bring and saute the broth and simmer for 10 minutes until tender. rice Simmer for 15 minutes. reduce the heat and simmer for 40 minutes until the chicken Combine the corn. add the corn puree and parsley and cook for 15 minutes. stirring constantly. finely chopped into serving pieces l /2 canned green serrano chili. chopped 1 clove garlic. Cook for 5 minutes and serve hot. salt and pepper in a large saucepan. stir in the flour and gradually add the corn mixture. parsley. tomato. crushed 3 tablespoons butter 3 tablespoons flour 1 Tortilla soup Peanut soup 8 servings Green corn soup 4 servings chicken. Heat the butter in a saucepan. Strain the soup and remove the meat and chicken. peeled and cubed and force through a strainer to form a puree. Season with salt and pepper. Add the tortilla strips garlic in a saucepan. carrot.
peeled. Blend in all enchiladas. finely chopped 2 tablespoons chopped fresh coriander or medium chopped clove garlic 1 teaspoon ground coriander teaspoon sugar teaspoon salt tablespoon wine vinegar tablespoon chopped parsley the chilies. vinegar and parsley. seeded and 1 cup cooked green peas cut into pieces seeded and chopped 2 canned green serrano chilies. veal or tongue. all the ingredients in an and blend to form a smooth sauce. finely l 1 2 medium sized onions. tortillas or tostados. onions. electric blender Place the peas and tomatoes in a bowl and mash with the back It is traditionally used as a sauce for meat. the remaining ingredients. Add all the remaining ingredients and combine thoroughly. Serve immediately with tacos. peeled and seeded 1 6 servings 2 hot red chilies. . tomatoes. vinegar and oil and beat vigorously. seeded and chopped 3 tablespoons finely chopped onion small onion. l A teaspoon salt 2 tablespoons finely chopped coriander or parsley / 2 2 1 I 2 tablespoons vinegar 2 tablespoons oil 1 tablespoon chopped capers 2 tablespoons finely chopped green pepper 2 tablespoons chopped green olives Vi y 2 1 1 teaspoon dried coriander clove garlic. tostados and tomatoes or tacos. 1 2 cups canned whole tomatoes minced sized onion. The green sauce can be served hot or cold. Hot red sauce Green pea sauce 4 to Green sauce 4 servings 4 large tomatoes. crushed teaspoon chopped green serrano chili (canned) 1 2 teaspoon salt Freshly ground black pepper Place the avocados and tomatoes in a bowl and mash with the Combine teaspoon thyme teaspoon salt Freshly ground black pepper Combine back of a fork. Serve the sauce with fish. cover tightly with plastic wrap because it darkens when exposed to the air. coriander and V2 sugar in an electric blender and blend until smooth. tacos. Serve hot or cold with chicken. Add the onion. fried eggs. chopped 1 2 tomatoes. peeled. garlic. peeled and chopped 2 large tomatoes. Add salt. of a fork.Sauces Guacamole Salsa ranchero Salsa de chicaro Salsa verde Hot avocado sauce 4 servings 2 avocados. If you do not plan to serve the sauce immediately.
seeded and chopped 1 cup olive oil 3 tablespoons vinegar 1 teaspoon prepared mustard . peeled. Add stir onion and parsley and cook until the onion has softened. Cover and shake Place the avocado and tomatoes in a bowl and mash with a fork until fairly and curry powder and cook 1 minute. add the shrimp and fry for 3 minutes. Combine Add the salt. 4 tablespoons butter 4 large shrimp. finely chopped 2 tablespoons finely chopped parsley 1 onion. seeded and 1 apple. Bring to a boil. stirring constantly. J chopped 'A teaspoon salt 1 cup tablespoon chopped parsley 2 tomatoes. water and the cornstarch dissolved in the tomato ketchup. 1 teaspoon marjoram all parsley 2 tablespoons tomato ketchup Heat the butter in a saucepan. and cook until the sauce is the remaining ingredients and into the avocado tomato mixture. . Add Add the chopped apple and salt. stirring constantly until the beef broth gradually. finely chopped 2 tablespoons flour 1 to 3 teaspoons curry powder to taste 1 4 teaspoon salt Freshly ground black pepper 2 cloves garlic. Store in the refrigerator until ready to use. '/2 beef broth peeled and chopped 8 small 1 chili peppers. the onion and fry for 5 minutes until golden brown. .. Stir in the flour vigorously. Molho de camarao Molho de curry Molho de churrasco Guasacaca Shrimp sauce 4 servings Curry sauce 4 servings Brazilean barbecue sauce 3 cups vinegar 1 Venezuelan barbecue sauce 1 a vocado peeled and chopped 2 tomatoes. cut lengthwise ? tablespoon salt tablespoon sugar in half 4 tablespoons butter 1 onion. Place Add the ingredients in a glass jar. the tomatoes. peeled. crushed 1 small onion. Cover and simmer for 20 minutes. smooth. reduce the heat and simmer. chopped chopped 1 I cup water tablespoon cornstarch dissolved in teaspoon salt 1 tablespoon apple chutney y teaspoon lemon juice 2 teaspoon rosemary 1 teaspoon basil 1 teaspoon thyme 1 red pepper seeded and finely chopped 2 onions finely chopped 1 tablespoon finely chopped . Stir in the apple chutney and lemon juice and serve hot. smooth. thickened. pepper. Melt the butter in a saucepan.
Discard the stems and seeds of the peppers and place the peppers in the jar of an electric blender. raisins. Add the sugar. crushed 3 tomatoes. crushed 1 tablespoon sugar chopped Y2 1 cup raisins tortilla (recipe % page 31). If it seems too thick. Blend to form a smooth puree. stirring constantly. cinnamon. crushed 1/2 2 onions. Season with salt and pepper. Blend at medium speed. 2 tablespoons minced onion 1 small clove garlic. and broken into l 2 tablespoons vinegar cup tomato sauce /2 cup finely chopped almonds teaspoon salt Freshly ground black pepper teaspoon salt Freshly ground black pepper fried in oil % pieces 2 tablespoons sesame seeds Place all the ingredients in the y2 1 teaspoon cinnamon teaspoon ground cloves teaspoon coriander seeds blender. until a paste is formed. garlic. This / 2 /n l cup finely chopped parsley cup blanched and chopped 2 tablespoons lard or oil almonds 6 tablespoons olive oil 3 tablespoons wine vinegar 1 teaspoon sugar Y2 clove garlic. vinegar. carrots or tomatoes. peeled. veal. tomato sauce and almonds and cook. coriander. cloves. Heat the lard in a saucepan and add the paste.Salsa perejil Mole poblano Salsa de almendras Parsley sauce 4 servings l Spicy chocolate sauce 10 dried ancho chili peppers 2 cups boiling water 5 tablespoons dried almonds Add the chocolate and stir until Almond sauce 4 servings melted. sesame seeds. 2 minutes. The sauce should be the consistency of heavy cream. onions. adding tablespoons of water if necessary. stirring. chili Cook. tortilla. Serve with fish. chicken or tongue. Cut the peppers and soak in boiling water 1 hour. seeded and sauce is served with tortillas. Add the almonds. . add a little of the chili soaking water. turkey and chicken. salt and a few tablespoons of the chili soaking water. stirring. tomatoes. cooked meat or vegetables such as cauliflower. cut into small pieces in quarters Heat the lard or oil in a saucepan and saute the onion and garlic until golden brown. 2 or 3 minutes. Serve the sauce hot with fish. tamales. chopped 2 cloves garlic. Add the broth gradually. A Y2 2 / l teaspoon salt 4 tablespoons lard 2 cups chicken broth iy2 ounces Mexican chocolate.
everything from hamburger with Cook the tortillas to the about until or without chili sauce) to peanut butter minute on each side lightly flecked with brown.Tortillas Tortillas 1 Tortillas 2 The 'tortilla' ofMexico (or. This kind ofpreparation powder together into a bowl. Where once it was entirely a hand operation . Rub an 8 to 9 inch cast iron skillet with shortening 200 oven. America. filled and sauced then baked in a dozen different ways as an enchilada. Combine salt in the masa harina and makes them excellent choices for picnic meals. and a supply on hand it makes hamburger . then wrapped either corn huks or I in 1 teaspoon baking powder 2 cups masa harina (cornflour) I ofa large number of It banana leaves everyday and festival dishes.). a bowl. As they are done. but it may also be made or lard and heat heat.meat.s is Tamales. Add the water gradually. return it cook. Add the warm water gradually. and 'hallacas' are essentially envelopes Tortillas 1 Tortillas 2 2(1 to probably the hardiest dish ever devised by of with meat man It more likely it corn-meal dough filled 2 cups flour I 24 Torn!!. In most cities. As the tortillas are done. It ( '. but is sweetened fruit.(and it is quite a sight to little Cook the tortillas until dry. If the dough tends to stick. about 2 minutes watch a skilled woman pat the ball of dough into measured sizes offlat cakes). you can be made large or small the particular requirement to suit the dough into a ball will need only the minimum of the aside for 30 minutes. shop in the Tortillas may be both canned or easy to turn a simple into a festive meal. The dough should not be sticky. 1 andjelly! The tortilla is '. Pinch off amount of water. even the poor buy their daily ration of tortillas from square. i. young people particular have found it in a wonderful addition culture' -and fill it to the 'snack with I walnut sized pieces of the dough and roll each piece out on a lightly floured board into a round 6 inches in diameter and !/g inch thick. It can be broken up to thicken soups . Knead and set it On humid days. salt and baking teaspoon salt to iy$ cups can be crisped and used sorts to hold all serve) then steamed until the 1 Sift warm water offillings . is by woman'. Heat an ungreased cast iron skillet until a drop of water sizzles on the surface. To serve.or toasted to serve with appetizers. kneading the mixture until it can be gathered into a ball. Then it is called a 'taco ) It can be fried. frozen. in foil r most commonly made of 'mais the corn flour native to Latin them in a wrap and keep warm bowl and knead in a little more flour. If you make the tortillas in advance. Cut the lard into the flour with a pastry blender or 2 knives. though plain parchment will also . tortilla making is now done by machines which knead and roll the dough into on each side. fish. */2 3 tablespoons lard cup water the flour. Let it rest for 30 minutes. or sometimes teaspoon salt daily bread of the country. the base not only ike or vegetables. In the United Stales. reheat a standard form. Dust a board and rolling pin very generously with corn flour. them in an ungreased skillet for Mexican a tiny a few seconds on each side. flavors have blended and cooked through. vegetables. stirring with a fork. wrap them in a linen napkin and place in a basket. wrap them in foil and keep warm in a very low oven. Roll the balls out into 5 to 6 inch rounds. Form pieces of the dough into walnut sized balls. If it seems too dry add a few drops of water and knead thoroughly. it over medium from wheat or rice flour.
each tortilla with a little of the sauce. Place in a 350 oven 5 to 10 minutes just until heated through. Sprinkle with cheese and dot with butter. leaving a floweret sticking out at each end. Cook over low heat 10 to 15 minutes. tablespoon page 28 12 ) cup sour cream at a time. tortillas recipe page 31 V2 cup grated Parmesan cheese 2 tablespoons butter l Meat sauce Heat the Salsa ranchero and spread each tortilla with a little of the sauce. Spread a portion of the chicken mixture over the sauce remaining sauce with the beans veal. garlic. oregano.Enchiladas Acapulco Enchiladas Panquecas de brocoli Guadalajara Tortillas Guadalajara style 4 servings 2 cups diced cooked chicken or turkey Tortillas Acapulco style Broccoli pancakes 6 servings Filling: / large bunch broccoli 2 tablespoons vinegar the oil in a skillet and saute the of beef until it has fat lost all trace 4 servings 1 '/> pink. heat a . Serve immediately. Heat the Salsa verde and spread In a bowl. tomatoes. almonds and onion. V2 teaspoon salt Freshly ground black pepper 12 tortillas cheese ( recipe page 31 browned. Bake in a 350' oven 10 to 15 minutes until nicely and place in a buttered shallow baking pan. cup chopped black olives V2 cup chopped almonds x /i page 28) 12 tortillas (recipe page 31) 1 cup Fri/oles refritos (recipe 1 parsley. peeled. Pour off all the accumulated cups Salsa ranchero I recipe onion. If skillet. combine the chicken. chives. Spread the remaining mixture over the tortillas tortillas and top with sour cream. crumbled Y teaspoon oregano 4 1 tablespoon finely chopped parsley 1 tablespoon chopped chives 6 tomatoes. 2 or 3 minutes more. Combine the To assemble the dish. Spread each tortilla with a portion of the remaining mixture. stirring 4 tablespoons water 4 tablespoons butter 2 tablespoons finely chopped onion 2 tablespoons finely chopped Recipe 1 onion 1 page 73) cup cooked diced veal or chicken occasionally. salt and pepper. Bake in a 350 oven 15 to 20 minutes. stirring with boil 7 To wooden spoon. Mound the meat sauce in the center and sprinkle with cheese. Drain the broccoli. 4 tablespoons grated Parmesan To prepare the vinegar the filling. divide the broccoli into flowerets. Heat the butter in a skillet and saute the onion until soft. edge of an ovenproof serving dish. crushed 1 bay leaf. prepare the meat sauce. it The sauce 1 will be tends to stick to the cup Salsa verde ( add water. Arrange the tortillas in a circle around the and roll up the tortillas. Bring plenty of salted water to a and cook the broccoli about minutes until barely tender. seeded and chopped the broccoli in the tortillas. and add the bay leaf. Serve with a crisp green salad. Place them in a shallow buttered baking dish and spoon the remaining Salsa verde on top. thick. Reserve J/3 of the mixture. Combine and water in a small bowl and dip the flowerets into the mixture several times. roll up olives. Roll up the and 2 tablespoons oil 1 pound ground lean beef 2 tablespoons finely chopped onion 1 clove garlic. Add the broccoli and saute.
until the tortillas. thinly sliced oil in 1 Heat the lightly a skillet and fry at a time. Brazilians excel at subtle spicing. browned on both sides. literally. garnished with hot Here. Huevos Rancheros Tortillas with eggs style farmhouse 4 servings 3 tablespoons oil 8 tortillas (recipepage 31) 2 /3 4 tablespoons butter 8 eggs cup salsa rancero ( recipe page 28) 1 avocado. garnished with a tomato and herb flavored meat sauee (recipepage 32.'Huevos rancheros'are. Melt the butter and fry the eggs until the whites are set but the yolks still soft. . broeeoli is cooked and rolled into thin tortillas and chili sauce and cool avocados. Top each tortilla with a fried egg and garnish with salsa ranchero and avocado Serve immediately. 3rd column). slices. eggs. farmhouse style -served on tort Mas. Place 2 tortillas on each of 4 serving plates.
Pour the tomato sauce on top. Add and and serve hot. pepper. Bake in a 350 oven 10 to 15 minutes until the sauce bubbling. Parmesan cheese. tablespoons into the hot minutes over the rice medium salt flattening each pancake with a spoon. If desired. stirring. . is and seasonings. Fry for 5 minutes on each side until golden brown. !4 Y2 lightly beaten cup grated Parmesan cheese teaspoon salt 2 large raw white 1 tablespoon grated onion 2 eggs. Stir in the onion. eggs. Heat % inch oil in a frying pan and drop flour Heat the garlic 5 a saucepan and the potato mixture by saute the onion. parsley and onion. cover and simmer 25 minutes or until the rice has absorbed all the liquid. beaten 2 tablespoons flour 1 2 tablespoons J 1 oil onion. cup grated Parmesan cheese oil in Thoroughly combine the Ricotta cheese. Remove Note: The pancakes must be cooked immediately after preparing as the potato mixture darkens as it stands. Beat the eggs with the cheese and combine with the cold rice. Transfer to a large shallow fireproof skillet or baking pan. finely chopped small red pepper. Drain on paper towels and heat. finely Freshly ground black pepper 2 tablespoons finely chopped parsley 1 teaspoon salt Freshly ground black pepper chopped 2 cloves garlic. red pepper and oil. Roll up the tortillas and place in a shallow buttered baking dish. from the heat and set aside until the rice is cold.Panquecas com queijo Panquecas de batata Tortilla dearroz Pancakes with cheese 4 servings Potato pancakes 4 servings Rice pancake 4 to 6 servings 2 cups Ricotta cheese 2 eggs. Lower the heat. for about 2 minutes until the rice is opaque. Serve immediately. cook. salt. Place under the broiler for 5 minutes until the top has browned. Spread a portion of the mixture on each tortilla. crisp cooked bacon may be crumbled into the mixture before cooking. Add the water and stir once with a fork. eggs. crushed 1 cup rice Oil for frying Peel the potatoes 1 teaspoon salt tablespoon grated onion 2 cups boiling water 12 I page 31 cup prepared tomato sauce tortillas (recipe and grate them 1 3 eggs 2 coarsely.
: Bake tender. peeled.Rice and corn dishes Arroz a la mexicana Airoz verde Arroz jocqui Rice Mexican style Green rice Rice with sour cream 4 servings 3 tablespoons 1 1 1 oil large onion. 3 cups chicken broth 3 tablespoons oil 1 1/ cups raw rice 2 3 hard boiled eggs. seeded and finely chopped 1 j/2 2 cups rice chili poblano. melted and browned. Add the chicken broth and mix well. Blend to form a smooth puree. Alternate layers of rice. Add the puree. sliced 2 small cans sardines. chopped 2 green peppers. 1 and finely chopped 1 Y2 2 / l 2 cups cooked rice cup diced cooked chicken cup diced cooked ham teaspoon salt Freshly ground black pepper 2 cups sour cream seeded and chopped 2 red chilies. stirring constantly until the rice is lightly- Top in a with browned. add the onion and fry for 5 minutes until golden brown. and salt. garlic tomatoes. sour cream mixture and Ricotta cheese in a buttered fireproof dish. Season with salt and pepper. crushed 1 2 teaspoon salt cup chopped parsley green onion. ' Add the chicken broth. chilies. >*t«iVf£vMiV>% . chopped 1 clove garlic 2 sweet green peppers. seeded 3 cups chicken broth 4 large tomatoes. Mix the sour cream with the green peppers and tomato catsup. Add the rice. mashed 1 clove garlic. 2 cup parsley. Serve with a salad or tomatoes. peeled. Garnish with and sardines and serve hot. drained V2 pound Ricotta cheese cheese 6 tablespoons grated Parmesan Combine chili the green peppers. Combine the rice with the chicken and ham. Add the rice and stir for 2 minutes. poblano. Cover and simmer gently for 25 minutes until the rice is tender and has absorbed the liquid. Sprinkle with Parmesan cheese. cover. onion and garlic in an electric blender. and cook gently for 20 minutes until the rice is a layer of rice. Transfer to a warm serving dish and sliced preheated 350 oven for 30 minutes until the cheese has sprinkle with the remaining parsley. Heat the oil in a saucepan. seeded and cut into pieces 3 tablespoons tomato catsup Heat the oil in a saucepan.
dip in beaten egg and breadcrumbs. lightly 1/2 beaten cup fine dry breadcrumbs 4 tablespoons butter Heat the oil in a saucepan and and fry the ham for 5 minutes. Stir in the is shrimp and mix well. subtly spiked with glowing pink ham is topped with crisply sauteed pineapple rings in this uniquely island way in Jamaica. Add saffron. Add the onion and garlic and fry 5 minutes until soft and golden. 25 minutes or until the rice tender. Transfer the rice to a heated serving dish. Add tomato and bouillon cube and simmer for 5 minutes more. pepper and the from the pineapple and shrimp. peeled. 2 cloves 1 crushed tomato. Heat the butter in a frying pan and fry the pineapple slices until golden brown. rice. Cook over low heat for water. . cubed onion. juices salt. Dry the slices of pineapple. Yambalaya Rice with 4 to ham and pineapple 6 servings oil 6 tablespoons 1 1 pound cooked ham. seeded and sliced 1 1 bouillon cube teaspoon saffron (optional) 2 cups rice 3 cups water I teaspoon salt Freshly ground black pepper J cup canned shrimp (drain and reserve juice) 1 (1 pound) can sliced pineapple (drain and reserve juice) 1 egg. garnish with pineapple slices and serve hot.Rice. chopped garlic.
. stuffed with meat. Continue layering until all the ingredients are used. add the onion and fry for minutes until soft.All through Latin America then- trapped and steamed to delicate Pasta is popular in Paraguay are variations ofthe comhu. seeded and chopped 54 Stuffed corn husks 4 to 6 servings 4 cups (8 ears) fresh corn kernels pound ham. uncovered. Serve from the baking dish.sk. tomato. there. Add the mushrooms and broth and simmer. cooked until barely tender and drained the cobs. peeled. peeled. chopped 2 onions. endemess. Add the tomato. salt and pepper and combine thoroughly. Secure tightly with string. milk and eggs and cook gently for 10 minutes. 15 minutes more. stirring constantly. Cover with the humitas. finely chopped 1 cup tomato sauce 1 tomato. corn husks and place 3 tablespoons of the mixture in the center of each. the largest husks (leaves from the corn cobs) and cover with boiling water to soften. These tamalesare ypical of Mexico. Remove from the heat. Arrange the cobs on the bottom of a large wide pan and barely cover with boiling water. untie and stack on hot platter without opening the husks. (below) Tallarines Humitas con salsa dehongos Noodles with mushroom sauce 4 servings 3 slices bacon. Add the onions and fry until golden brown. ending with a layer of sauce. chopped 1 tomato. Fold the sides of the husks over the filling and lap the two ends over each other to enclose the filling. If husks are small. salt. Bake in a 375° oven 25 minutes. Sprinkle with some of the cheese and spread with part of the sauce. seeded and chopped Y2 teaspoon salt Freshly ground black pepper 1 teaspoon sugar 54 cup milk 2 eggs cup chopped mushrooms cup beef broth Remove Keep the corn kernels from y 4 1 pound noodles. vegetables spices . Cover and simmer and cook for 5 minutes.all carefully . Dry the 20 minutes. Make a layer of noodles in a shallow buttered baking dish. cup grated Parmesan cheese in Fry the bacon until the fat a saucepan Heat the butter in a frying pan. Add the tomato sauce. sausages. pepper and sugar 5 has rendered. Add the corn. thanks to the Italian immigrants Here it is served with mushrooms and spicy sausage. use 2 for each humitas. ham. Cover the pan tightly so that steam cannot escape and cook 30 minutes. meal. Reserve the cobs. thin strips cut into 2 Spanish sausages or substitute pepperoni l /2 1 1 teaspoon salt Freshly ground black pepper 3 tablespoons butter 1 onion.
Cook the corn in the milk for 5 minutes. salt. tomatoes and and golden. beef broth. Y2 Soak the dried corn husks in 1/4 seeded and chopped cup beef broth cup water cup masa harina ( corn flour slices 1 1 / 2 cups frozen or canned corn 1 cup milk 2 eggs. chopped Y2 cup lard 2 cups masa harina (corn flour) 1 clove garlic. Spread the dough to a 3 inch square in the center of each husk. dot with and bake in a preheated 350 oven for 30 minutes. Steam over simmering water hour. peeled. coriander. Add the beaten eggs. Bake in a preheated 350 oven for 30 minutes and serve hot. Combine the poblano sauce and the diced turkey and place a mound of the mixture on top of the dough. buttered ovenproof casserole. 1 Freshly ground black peppe. Fold over each long. They should measure approximately 4 to 5 inches wide and 8 inches long. Beat the lard with an electric mixer until 6 Muenster cheese a heavy frying Heat the oil in Add the masa and combine thoroughly. butter Pour over the chicken. add harina and salt and cook for 5 minutes until soft and golden. Turn into a buttered 8 inch square baking dish and cover with slices of cheese. seam in a side down. Add the ground beef. over the meat. . then broth to fold in thirds. overlap 2 husks. add the onions and garlic Heat the until soft oil in a frying pan. thyme. salt and pepper and cook for 10 minutes. 1 steamer or colander. basil and sugar. powder. Spread the corn husks out on a board. Place the tamales. 12 to 16 dried or fresh corn husks 2 tablespoons olive 2 onions. chili the onion and fry for 5 minutes make a soft dough. beaten basil 1 teaspoon sugar 2 tablespoons butter l /2 teaspoon warm water 30 minutes or wash the fresh corn husks. sprinkle with raisins and cover with the chicken. enclosing the filling. chopped 1 oil 4 tablespoons oil 1 onion. 3 hard boiled eggs.) Tamales Tamale pastel Pastel de choclo Stuffed corn husks 12 to 16 rings Mexican corn 4 servings pie C h ilea 11 corn pie 6 servings . Add the diced pork. stirring occasionally. crushed y2 pound ground beef Vi teaspoon thyme '2 teaspoon salt 2 cups diced cooked pork 1 1/3 teaspoon chili powder teaspoon salt 2 Vi lo 1 A cup beef broth cup mole poblano I recipe diced page 30) cup chopped pitted olives 14 teaspoon coriander l 2 / teaspoon salt 4 small tomatoes. If they are not wide enough. Place in a Simmer for 10 minutes. olives. Add enough of the light and fluffy. Serve immediately. Arrange a layer of egg slices Bring to a boil. pan. stirring and cook for 5 minutes. Cool. narrow edge. Combine the water and masa harina and add to the pan. sliced 14 cup raisins 2 cups diced cooked chicken /2 l pound cooked turkey meat. constantly.
in with salt. Add the tomatoes and cook 10 minutes. This dish is traditionally placed in a chilled mold. Season the mixture smooth. Combine Heat the olive oil in a saucepan and saute the onions 5 minutes. Combine water and coconut milk.Y Pan de maiz Chepa Angii Com bread pudding Corn bread 2 8 to 10 servings 3 tablespoons olive oil 3 onions. seeded 1 /3 cup butter cups grated sharp Cheddar cheese 4 to 6 servings 2 eggs 2 2 cups water 1 cup coconut milk (see note) I and chopped 2y 4 Y2 cups yellow corn meal teaspoon salt y2 y2 cups rice flour teaspoon salt Y cup chicken broth 4 1 teaspoon salt 2 cups sifted corn meal 1 teaspoon baking powder 1 2 teaspoons baking powder 1/3 cup milk Beat the butter until light and fluffy. Add the eggs 1 at a time. Lower the heat and simmer 15 minutes. cover with aluminum foil. Place cheese. stirring constantly. . salt and baking powder and add Add the broth and salt and cook over medium heat 10 to the cheese mixture alternately with the milk. Add the flour paste to the simmering liquid. Place 2 cups of the mixture in a 2 pound cottage cheese 3 tablespoons melted butter 1 y cups milk 2 Add the cheese is and beat until saucepan and bring to a simmer. Cut into rectangles and serve immediately. hot like a thick cereal. Bake : in a 375 oven 50 to 60 minutes or until the loaf is firm. simmer together equal parts of shredded dried coconut and milk for 30 minutes. beating well after each addition. Sift the corn meal and baking powder together into a bowl. Remove from the pan and cool on a wire rack. Add the cottage and milk and mix thoroughly. stirring constantly with a wire whisk. Combine the rice flour with the remaining liquid and beat with a wire whisk until smooth. but most Americans prefer it served a buttered : 8x8 inch baking pan and bake the pudding in a 350 oven 1 hour. peeled. Spread the batter in a buttered 8 inch loaf pan and minutes. butter and served cold. the corn meal. stirring occasionally. Strain and use the milk as directed. finely chopped 3 tomatoes. a little at a time. stirring frequently. Continue beating until well blended. Note: To make coconut milk. Boil 5 minutes. Stir in the onion tomato mixture.
//. delicate lightly Fish dishes sauteedfish fillets are marinated man orangejuice/oil mixture and garnished with green pepper and fragrant orange rind. Mexico. .
Add the saffron and water and bring to a boil. Add simply broiled over an open fire teaspoon salt on a beach . only lightly. cover and simmer 30 minutes. The cooks of Latin America have developed an infinite number of ways to prepare their natural glory. thinly sliced and Add the onion. peeled. salt. Shellfish abundance of .are famous all over the world. the fish markets are one of the great 'tourista' sights. cod. natural flavor offish or to encliance it 2 tablespoons butter 1 Heat the butter in a casserole. the America are seldom found cooks understand die need in the 4 fish fillets (halibut. cut into 3 to 4 servings 4 inch pieces) Gulf of Mexico and the Caribbean Sea to provide a seemingly endless variety ofgifts from the sea. Pickled. Lower the heat.the huge shrimp. smoked. Do not overcook the fish. green separated into rings pepper and tomato and cook. fish in the countries of Latin America reaches a peak of perfection seldom found in any other part of the world. Pisca stoba Latin America encompasses more than seven thousand miles of coastline with two oceans. All through the Caribbean areas. or stewed with fresh vegetables Large pinch of saffron 1 cup water 4 small cooked potatoes. is Ofparticular note the great supply of red snapper available throughout Mexico .often served with sweet and sour sauce that defies analysis. curried. seeded and chopped 1 tomato. Few equal the glory offresh-caught fish. The Amazon and the River Plata also supply a great fish. quickly cooked -either 2 cloves garlic. fish is maintain the delicate. stuffed. The breading and frying techniques so common in North . Quite naturally. and lobsters caught off die coast of Chile and Peru . crushed 1 green pepper. garlic. Serve from the casserole. cubed and spices for a family meal. sauced (often with other fish). seeded and chopped 1 2 minutes. onion. stewed. stirring. the major protein in most of the things coastal countries. southern countries where the to red snapper. depending on the thickness of the fish fillets. the potatoes and fish and simmer 10 to 15 minutes.Island coi >ks combine nati\ vegetable sand saffron into soul-satisfying slew in the Antilles. The great variety of seafood is attractively arranged and garnished and the vendors sing the special charms of their particular catch each morning.
cooked and I cup water salt 1 to taste /2 teaspoon 4 cup water Freshly ground black pepper 1 cup oil cut into 2 inch rounds iy2 pounds fillets of white fish Prepare the sauce by mixing for the oil all Heat the butter brown both the fish fillets and quickly on sides. Serve with the hot slices of sweet potato and rings of corn on the cob. finely chopped 2 tablespoons I green pepper. Keep warm. overnight. for 15 minutes. chopped 2 cloves garlic. Return the fish to the pan.Escabeche de pescado Cebiche de corvina Peixe escabeche Massala viesie a moda Brasileira Pickled fish Peruvean pickled 6 servings fish Fried fish in escabeche sauce 4 servings I Curried fish 4 servings 3 tablespoons butter 2 pounds fish fillets cup olive oil Y cup orange juice A 3 tablespoons tarragon !4 4 servings 4 1 2 pounds hake or other white fish fillets tomato. May be fry Dry the fish with paper towels and season with salt. peeled. place the raw fish on a bed of lettuce leaves. ingredients and pour over the fish. covered. cut into thin slices snapper teaspoon 1 tablespoon chopped coriander or 1 vinegar seeded and sliced into thin strips 1 1 1 teaspoon dried coriander 2 hay leaves 1 1/8 tablespoon chopped parsley tablespoon chopped chives oil teaspoon salt tablespoon chili powder Juice of 3 lemons Juice of 4 limes 6 tablespoons oil 1 onion. If the marinade does not cover the fish. . When ready to serve. seeded and cut into pieces to tablespoon vinegar clove garlic. Combine the remaining fish to a ceramic dish. Cover and refrigerate 3 to 4 hours or Add the tomato. Add the sauce and simmer for 5 minutes. Heat the pan and brown the fish 5 minutes on each side. pepper and curry and cook for 5 minutes more. pepper and the chili peppers. Mix the salt. Cover tightly with plastic wrap and refrigerate at least 12 Add fish. crushed in a skillet head of lettuce I pound sweet potatoes. Bring to a boil and simmer for 10 minutes. accompanied by fluffy rice. 1 onion. Serve the fish with rice. basting occasionally juices fish and stir carefully so that does not break. seeded and chopped 1 teaspoon white pepper Grated rind of 2 oranges 2 tablespoons finely chopped green pepper 2 tablespoons finely chopped sea/lions 1 2 large onions. Carefully transfer the Cut the fish into inch pieces and place in a large flat glass or 1 the ingredients together. cooked and sliced 4 ears fresh corn. Add the onion and garlic to the same oil and fry for 5 oil in a frying Add the hours. seeded and fillets of cod. Heat the % cup oil in a frying pan. crushed 1 tomato. peeled. the chili powder and lemon and lime onions and combine with the and fish. halibut or salt chopped 1 teaspoon salt Freshly ground black pepper 2 whole hot chili peppers. Add the water and simmer. except shallow glass dish. This dish may also be served cold as a salad. crushed 1 1 I x 3 teaspoons curry powder. small clove garlic. add additional lemon or lime juice. Remove the fish from the pan. add the fish and over high heat for 5 minutes on each side. minutes.
Pickled raw 6 servings 6 1 fish Place the fish on a heated platter and remove the string and trussing skewers. Drain and rinse the onions under cold running water. parsley lettuce leaves. Refrigerate 2 to 3 hours before serving. Bake in a 400 oven about 25 to 30 minutes until the fish flakes : easily with a fork. Soak the breadcrumbs bowl. parsley. Pass a trussing needle threaded with string through the head and tail of the fish and gently pull it Drain and toss with the chili peppers. Return the onions to the bowl. thoroughly. Place the onions but leave the head and tail intact. fillets of sole. and lemon slices on the bottom of a baking dish. black pepper and remaining salt. Lettuce leaves sliced Y2 cup olive oil Juice of 2 lemons cup dry white wine the fishman clean the fish in Place the fish in a bowl and add the wine and lemon juice. cut into thin strips cup dry while wine 2 tablespoons parsley 1 1 finely chopped egg yolk teaspoon salt Freshly ground black pepper onion. Baste ' . Scatter the sliced onion. Strain the cooking liquid over the fish and serve immediately. Gently combine the onion mixture with the fish and let marinate 2 hours more. celery. Serve garnished with sliced sweet potatoes into a semicircle. lemon juice and wine. Let stand 3 hours at in a separate room Have temperature. sliced black pepper 6 parsley stems 4 slices lemon '4 3 cooked sweet potatoes. egg yolk. thinly sliced 2 teaspoons salt 1 cup water \/ cup vinegar 2 2 chili peppers minced or V2 teaspoon chili powder 1 % teaspoon freshly ground 1 stalk celery. Add the grated onion. Knot the string to hold the fish in that and position. breadcrumbs salt in a bowl. Squeeze out the excess milk and place the teaspoon salt and the water and soak 20 minutes.Pescadilla al homo Cebiche Baked whiting 4 servings 1 (3 pound) whiting 2 cups freshly made breadcrumbs I cup milk 1 onion grated . Stuff the fish with the mixture and secure the opening with skewers or thread. sliced 2 1 cup lemon juice 3 onions. Add the milk 10 minutes. Place the fish on top of the vegetables and pour over the olive oil. Add the and pepper and combine \inegar and soak 1 hour. frequently with the pan juices.
cream. Add the breadcrumbs. in Pescado al homo Pcjerrey en escabcchc Baked fish fillets egg yolks. beaten 2 tablespoons heavy cream l /2 cup sherry 1 1 /2 teaspoons salt Freshly ground black pepper 54 teaspoon nutmeg 6 fillets of sole or flounder in a Heat 4 tablespoons butter frying pan. fry for 10 Add the onions and minutes until soft and golden.yolk fillets oflocalfish are wrapped around a creamy egg filling and baked in a simple Delicate sauce for a delectable dish Bolivia. chopped 2Y2 cups fresh breadcrumbs 3 egg yolks. . 6 servings 6 tablespoons butter 2 onions. 54 cup sherry.
halved . Clean the /2 cup black olives. Bake in a preheated 350 oven frijoles for 30 to 40 minutes until the fish is tender. seeded and chopped J4 teaspoon cinnamon 54 5/3 ovenproof dish and cover with the jalapeno pepper. pepper and fruit Melt the butter in an ovenproof casserole. lemon juice and olives. red pepper. (2 pound) red snapper or other fish large onion. Pescado en jugo defruta Huachinango a la veracruzana Fish prepared with fruit juice 3 servings Heat the fry for 5 oil. chopped 1 teaspoon dried coriander l is tender. 4 tablespoons orange juice 2 tablespoons lemon juice 1 Garnish with the chopped egg whites and serve hot. seeded and cut into strips Serve with refritos and crisp tortillas. salt. tablespoon butter 3 pound) whole fish Whites of 3 hard boiled eggs. add the onion and fry 5 minutes until soft and golden. chopped fish and rub with salt and garlic. 1 clove garlic. Fish Veracruz style 4 servings 1 minutes Add the olives. crushed 4 tablespoons olive oil I onion.The combination offish and fruit juice is a popular one. Heat the oil. Baste with the sauce /2 teaspoon salt Freshly ground black pepper occasionally during cooking. pitted and I teaspoon salt Place the fish in a buttered cut into quarters Vi cup red pepper. peeled. add the fish and pour over the sauce. 2 tablespoons 1 l oil juices. chopped 5 tomatoes. Cover with the tomato mixture. add the onion and until soft. capers. Bake in a preheated 350° oven for 15 minutes or until the fish coriander. 3 tablespoons capers 1 tablespoon lemon juice 5/3 cup stuffed olives. In Mexico chopped olives and red pepper are added to enhance the flavor and garnish the dish. Add the tomatoes. cinnamon and cloves and simmer gently for 5 minutes. full of protein and vitamin C '. chopped ( /4 3 teaspoon cloves cup jalapeno pepper (canned hot chili).
chili at a time. Heat the oil and saute the onion. Beat the egg yolks into the liquid and place over very low heat. 1 lemon juice. Arrange the onion slices on top of the fish and pour on the olive oil. pitted l /2 cup fine fish to a heated serving plate and strain the pan liquid into a Soak the cod in cold water small saucepan. Beat the eggs and add the remaining olive Stir in the oil gradually. Remove from the oven and let stand 10 minutes. crushed 2 cups cooked chick peas 3 eggs 6 tablespoons flour Serve with a shrimp Sprinkle the iy 4 1 with juice salt. Stir !/3 of the whites into the cod mixture and carefully fold in the remainder. separated 2 cup raisins Freshly ground black pepper 2 tablespoons finely chopped parsley sauce (page 29). Bake in a preheated 350 oven for 20 minutes. 2 minutes. overnight. of a meat grinder. grated cheese and parsley. reduce the heat and simmer for 30 minutes. cover with breadcrumbs and dot with butter. Bake in a 350 oven about 12 minutes or until the fish flakes easily with a fork. pepper. Stir in the raisins. cup olive oil 3 onions. y2 1 l chopped 4 cup dry white wine 4 tablespoons butter Unmold the cod onto / 2 cup olive oil 2 egg yolks fish on both sides pepper and lemon a serving plate and decorate with thinly sliced onions and olives. : Butter and flour a 2 quart . powder. Heat 4 cold water. stirring.Corvina al homo Pudimdebacalhau Bacalao a la argentina con salsa de huevo Corbina baked with egg sauce 4 servings 4 '/2 Molded sauce salt cod with shrimp ovenproof mold. Spoon the sauce over the fish and serve. Meanwhile. tablespoons oil in a saucepan. seeded and comes out clean. Transfer the cod mixture to the mold and place it Cod Argentine 6 servings style in a larger pan of hot ( l /2 pound) pieces corbina or 3 halibut 4 pound salt cod onion.'-i and bones and grind the cod in a blender or use the finest blade Immediately remove from the heat. Remove from the heat and beat in the egg yolks. thinly sliced dry breadcrumbs 2 tablespoons butter 12 olives. peeled. Add the wine and simmer 5 minutes. changing the water several times. chopped 1 clove garlic. Bake in a 350 oven 1 Is hours or until a knife inserted in the center I ] J pounds dried onion salt cod 1 1 teaspoon salt Freshly ground black pepper Juice of 1 lemon onion. thinly sliced 5 pimiento stuffed olives. Remove any sk. parsley and cod mixture. Pour this mixture over the fish. add the chopped onions and garlic and fry for 5 minutes until golden. constantly until the mixture is very thick. Add the milk gradually. % 3 tablespoons lemon juice teaspoon chili powder 4 tablespoons grated Parmesan cheese 4 tablespoons finely chopped parsley 2 small onions. Transfer the cups milk 4 eggs. Drain and flake the fish finely with a fork. and place in a shallow ovenproof casserole. sliced 1 3 tablespoons oil 1 bay leaf 2 tomatoes. Add the flour and cook. Beat the egg whites until soft peaks form. finely chopped water to come 2a of the way up the sides of the mold. Garnish with olives and serve from the dish. twice. Add the flaked cod and chick peas and mix well. beating constantly with a wire whisk just until the mixture thickens. Drain. heat the butter in a saucepan. Spread in a buttered ovenproof dish. stirring in a skillet Soak the cod for 12 hours in Change the water Cover the fish with fresh water and add the onion and bay leaf. Bring to a boil. tomatoes and cod for 5 minutes over medium heat.
Beat the egg yolk with the in a mixing bowl. the mushrooms in boiling Drain and place on top of the fish. Add the chili powder and tomatoes and simmer 5 minutes. Remove from the heat and combine the mushrooms with \ minute. add the fish fillets and shrimp and simmer 3 to 5 minutes. Sprinkle the shrimp over the fish and pour the sauce over all. Bring to a simmer. stirring. beating constantly with a wire whisk. salt. Add until rice. stirring. Heat the remaining butter in a skillet and saute the sauce is thick Season with salt. stirring constantly until the pound shrimp.Filet de peixe Huachinango relleno Yatapa a Margucry Fish fillets in wine sauce 4 servings 2 pounds 1 350 oven 5 to 10 minutes until heated through. Place the reserved milk in a large chopped parsley and serve with Bring to a simmer and stir in the lemon juice and remaining salt and pepper. add the peanuts and simmer 15 minutes. fish and shrimp and simmer through. Place 2 the in a buttered shallow baking 1 cream dish sauce. crushed 2 lemon Y2 teaspoon chili ponder 1 cup sliced mushrooms 12 cooked mussels. When 3 4 of the hot sauce has been added. sliced 6 fillets of sole 2 tablespoons finely chopped parsley 4 tomatoes. ginger and bay leaves and bring to a boil. Serve over heated . deveined shelled and I cup ground unsalted peanuts 6 tablespoons cornmeal Place the coconut and milk in a saucepan and simmer over the lowest possible heat 30 minutes. Strain and reserve the milk. sauce the mussels and cup of the sauce. Add the flour and cook. cover and cook 8 minutes until the fish is just done. finely chopped 2 cloves garlic. 1 minute. Simmer 25 minutes. Serve immediately. Melt the butter in a saucepan. chopped 2 cups water 2 teaspoons salt J teaspoon ginger Sprinkle the 1 fillets 2 teaspoon salt Fold them in half and place in a buttered heatproof casserole Add • 2 CU P wine. Transfer the fish and smooth. Add the reserved fish broth and stir in cornmeal. until the is thickened and smooth. Heat the oil in a large saucepan and saute the onions and garlic until golden brown. 2 bay leaves 2 pounds fish fillets (cod or halibut) 4 inch pieces . Add the flour and cook. Add the water. Sprinkle fillets with salt and pepper and spread each with a portion of the stuffing. 1 mushrooms 2 or 3 minutes over high heat. stirring frequently. Heat 3 tablespoons butter in a 1 saucepan. stirring constantly. Add the hot sauce a little at a time. : Stuffed fish 6 servings Fish stew servings fillet of sole 6 tablespoons butter 3 tablespoons flour 4 4 4 teaspoon salt Freshly ground black pepper cup chicken broth cup light 1 2 cups dry white wine 1 cup sliced mushrooms 2 tablespoons butter 3 tablespoons flour I egg yolk !/2 cup heavy cream Juice of 2 lemon 1 cup cooked small shrimp ' J cream teaspoon salt Freshly ground black pepper Juice of 1 3 cups unsweetened grated coconut 3 cups milk 4 tablespoons olive oil 2 onions. pour the mixture into the saucepan. Strain and reserve the broth. Drain the fillets and arrange in an ovenproof serving dish. Do not overcook. Add the remaining wine gradually. salted water 2 minutes. pepper and lemon juice. Garnish with and shrimp to a plate. Place in a saucepan. Add the broth and cream gradually. Lower the heat. and top with the remaining Bake in a 375 oven 5 to 20 minutes. Roll up the fillets and tie with string. Cook of sole with and pepper.
Shape the remaining mixture into walnut sized balls and coat with breadcrumbs. onion. lightly beaten onion. red pepper. chopped tablespoons tomato puree Freshly ground black pepper teaspoon salt to 1 3 teaspoons curry powder. firm textured white bread. . and add the garlic.F/. seeded and .s/i is sometimes finely chapped » ith seasoning. The beautiful big shrimp of the Caribbean are sweet and rich In . Flake the and place fish finely with a fork in a bowl. salt and pepper and combine thoroughly. Reduce the heat. Heat the oil in a frying pan and fry the shrimp on both sides for 5 minutes. Guyanas they are quickly fried. crusts removed 12 jumbo shrimp. oil in a skillet and saute the fish balls until golden Heat the brown on all sides. Simmer Add the egg. then fried quickly to preserve its delicacy. then simmered briefly in a pungent curry sauce. Balchi di pisca Sara Sara Fish balls 4 servings Shrimp in curry sauce 4 servings 6 tablespoons oil | 2 cups water -% 1 teaspoon salt pound fish fillets slices 2 day old. Squeeze out the excess milk and crumble the bread into the bowl. Soak the bread in the milk 5 minutes. 2 tablespoons chopped parsley or celery leaves Remove the fish with a slotted spoon and pat dry with paper towels. crushed 1 fresh red pepper. Sprinkle with chopped parsley or celery leaves before serving. salt. sliced Bring the water to a simmer and add Vi teaspoon salt and the fish fillets. seeded and cut into small pieces 1 1/3 Y2 1 1 2 cup milk egg. Serve immediately. Remove them with a slotted spoon and drain on paper towels. tomato puree. for 10 minutes. 1 cup fine dry breadcrumbs 4 tablespoons oil to taste 1 tomato peeled. Cook gently 8 minutes or until the fish is tender. curry and tomato. shelled and deveined 4 cloves garlic.
Add the tomatoes and parsley and saute 5 minutes. l / 4 seeded and chopped cup finely chopped parsley 2 pounds shrimp. stirring constantly. peeled. simmer equal amounts of grated unsweetened coconut and milk together for 30 minutes. . Note: To make coconut milk. Add coconut milk gradually. salt and pepper. minute. the stirring stirring. minced (optional) Heat the oil in a large saucepan and saute the onion until softened. In a small saucepan. melt the Add I the flour and cook. constantly until slightly thickened.Brazil's African injlu evident in this pepper rice dish. 3 minutes. Simmer 2 minutes. Season with butter. Transfer to a heated serving dish and surround with fried rice. Add the sauce and peppers to the shrimp mixture. Add the shrimp and cook. shrimp ami Camarao a Bahiana Shrimp Bahia tomato sauce 4 servings 3 tablespoons 1 style in oil onion. finely chopped 6 small tomatoes. Strain the milk and use as directed. shelled and deveined teaspoon salt Freshly ground black pepper 1 I 1 Y2 tablespoon butter tablespoon flour cup coconut milk (see note) 2 small very hot red peppers.
fit a 9 inch pie filling. Add the shrimp. chopped 1 clove garlic. garlic. salt. Brush with beaten egg yolk. little Combine with or fingertips. Let the filling cool for 15 minutes. chili powder. chopped 2 tablespoons chopped parsley 1 egg yolk. Serve immediately. Bake in a preheated 400 oven for 35 minutes or until golden brown on top. a stir at a time. measure the butter and devein the the flour and salt into a bowl. Pour into the pastry shell 2 pounds shrimp 4 cups water 1 stalk celery. pepper. To prepare the heat the oil in a saucepan.Chupe de mariscos Empadinhas de camarao Shrimp and scallop stew 4 to continue stirring until the 5 minutes or shrimp are heated Shrimp pie 6 servings through. the bread until fairly smooth. pastry into a ball. crushed teaspoon paprika teaspoon chili powder Freshly ground black pepper 2 tablespoons oil 1 onion. Add the shrimp and waxed paper and chill for 20 minutes. shrimp and dry thoroughly on paper towels. Add the shrimp. Shell 1 cup chopped ripe olives 1 hard boiled egg. Roll each half on a lightly floured board to plate. chopped egg and parsley. Soak the bread in the Add and shortening. Add the tomatoes and cook for 10 minutes. Drain the shrimp in a colander and reserve 1 1 2 cups of the / liquid. 5 minutes. sliced 1 Pastry 2'/ cups flour 2 Vi teaspoon salt 6 tablespoons butter. add the onion and garlic and cook over low heat for 10 minutes until the onion is soft and golden. cover and cook 3 to 4 minutes. lightly beaten 4 To prepare the pastry. Add the almonds. Cut the dough in half. finely chopped 2 cloves 1 garlic. celery. pickling spices teaspoon salt Freshly ground black pepper teaspoon salt in a large saucepan and bring to a boil. stirring. . Serve hot. milk in which the bread has been soaked and the reserved shrimp cooking liquid and stir until thickened. Add the bread and cook. crushed 4 J l % I medium sized tomatoes. Wrap paprika. olives. Place the /2 cups 1 peeled and chopped ( 1 pound ) shrimp cooked and chopped Wash and 1 water. crusts removed 1 small pieces 6 tablespoons shortening 2 egg yolks 4 to 5 tablespoons ice water Filling: and cover with the remaining circle of pastry. Add the onions. cup finely ground almonds the shrimp. remaining salt and pepper and cook over medium heat about 10 minutes until the onions are very soft. a pastry blender the egg yolks. milk 5 minutes. Heat the butter in a Add Mash Add and the water. y2 cups milk 4 tablespoons butter 2 medium sized onions. cut into teaspoon pickling spices 2 teaspoons salt 5 slices firm textured white bread. in with'a fork to form the large skillet.
Add the tomatoes. Meanwhile. seeded and chopped Wash the squid. Cut off the tentacles and reserve a few for the stuffing. salt. Squeeze out the excess and discard the milk. Remove the mussels from their shells. corn and cream. Heat the butter. Bake in a 350 oven 30 minutes. Cover and cook for 7 minutes or until the shells open. Stir in the chopped shellfish. Drain the and reserve 1 cup of the liquid. 4 tablespoons butter 1 cup sliced mushrooms 4 tablespoons flour 2 tablespoons brandy Juice of 1 lemon 14 teaspoon grated nutmeg 1 cup heavy cream Place the cleaned mussels in a chopped / 4 1 cloves garlic. Cut reserved shrimp and scallops in half and arrange on top of each serving. Stir well and gradually pour in the cream. quartered l / cup grated Parmesan cheese 2 Bring the water and wine to a boil in a saucepan. 4 teaspoon chili powder 4 peeled. finely chopped 4 tablespoons melted butter 2 tablespoons oil 1 onion. shelled and deveined pound scallops 4 cups freshly made breadcrumbs IV2 cups freshly 1 cup milk made breadcrumbs 4 tablespoons butter 3 onions. pepper. finely chopped 6 tomatoes. Discard the ink sack and the transparent Cut the eel into serving pieces. peeled. Chop and place Add the breadcrumbs. and add the strained wine mixture from the mussels. Cover and simmer 3 minutes. Add the mussels and reheat but do not boil. lemon juice and nutmeg. seived y 2 y2 4 teaspoon marjoram teaspoon cumin medium sliced sized tomatoes. Chop all but 4 of the shrimp and scallops. canned or frozen V4 cup cream 54 cup croutons 2 tablespoons chopped parsley shellfish shrimp and scallops. stirring frequently. hard boiled egg. heat the oil in a saucepan and saute the onion until golden brown. Heat the lard and butter in a saucepan. Stuff the squid and arrange them in a buttered baking pan. Add the stirring constantly. l in their shells 12 squid teaspoon salt Freshly ground black pepper tablespoons oil tablespoons lard / 2 1 teaspoon salt Freshly ground black pepper 1 pound shrimp. Fry gently until the onions have softened. . Cover and bake for 30 minutes. Cover and cook 20 minutes over low heat. medium sized potatoes. potatoes. Soak the breadcrumbs in the milk 10 minutes. Strain and reserve the liquid. chili powder. raisins. Cover with the eel and top with the remaining vegetables and sauce. Season with salt and pepper and brown lightly in the heated oil. Add the tomatoes and simmer 5 minutes. Serve hot. from the back. Heat the butter in a large skillet. Garnish cumin. finely chopped 1 teaspoon paprika 1 cup heavy cream 1 2 2 2 2 2 cup dry white wine y 2 y2 l teaspoon salt Freshly ground black pepper tablespoons butter onions. Pour the onion/tomato mixture over the squid and bake 15 cartilege the reserved tentacles in a bowl. Place l / of the vegetables and sauce 2 in a casserole. : minutes more. pepper and wine. Place in a preheated 350° oven. chopped parsley. anchovies and melted butter and combine thoroughly.Camarones con salsa de almendras Congrio a la cacerola Mejillonesalacrema Calamares rcllenos Shrimp 4 to in almond sauce Conger eel in casserole Creamed mussels 4 servings Stuffed squid 6 servings 6 servings cup water cup dry white wine 4 servings I 1 1 2 pounds conger 1 eel 32 large mussels. garlic. garnished with croutons and brandy. Stir in the flour 2 anchovies. add the mushrooms and cook for 5 minutes. stirring frequently. salt and pepper. crushed cup raisins cup grated Parmesan cheese hard boiled egg. with hard boiled eggs and Parmesan cheese. Cook gently until thickened. Cook over the lowest possible heat 10 minutes. peeled and thickly sliced % Add the cup corn. Parmesan cheese. seeded and thinly l 2 / teaspoon salt Freshly ground black pepper 3 hard boiled eggs. Add the breadcrumbs and reserved shellfish cooking liquid and combine thoroughly. Add the onions. marjoram and Add and paprika and saute over moderate heat 10 minutes. the onions saucepan with the salt. cream.
raisins. . happens to be on hand. onions. olives.Meat dishes 'Picadillo ' is a name which covers nuts. served alone as a kind ofhash or used as a stuffing for other dishes. peppers. /rials or whatever It is a whole range oj dishes oj finely chopped meal mixed with tomatoes.
Bring and pour over the Cover tightly with plastic wrap and refrigerate overnight. 1 V hours. chicken and an array ofgarden fresh vegetables /(•( ipepage54. cut into I 1 l 1 inch cubes A inch cubes J cup tarragon vinegar >/•> teaspoon salt Water 2 tablespoons 1 onion. peeled. Add the tomatoes and simmer 5 minutes. it is siminercdwilh salt fork sausage. cloves and vinegar and simmer 10 to 15 minutes until the tomatoes are cooked to a puree. stirring frequently. covered. Serve with corn on the cob or roasted sweet potatoes. all the remaining Place the beef in a casserole. Combine steak. 2 cloves garlic. top Argentina isfamousfor its beej and its cooks have devised wonderful way to make the often tough. Broil 10 to 1 5 minutes until the meat reaches the desired degree of doneness. Heat the oil in brush with olive oil. Add the beef and raisins and cook 10 minutes more. finely chopped or 2 y chopped crushed teaspoon chili powder 3 cloves garlic. lower the heat simmer. luscious tidbits arc marinated and spitted over hot coalsfor a special treat. range-fedmeal lender and s last) Here . stirring occasionally. finely oil cup water 2 fresh chili peppers. Thread the steak cubes on skewers and ingredients to a boil. cut into 2 pounds lean stewing beef. . Add >2 teaspoon salt and water and to barely cover the meat. a casserole and saute the onion and garlic until golden brown. Turn frequently and baste with the marinade. Picadillc Anticuchos Stewed meat with onions and raisins 4 servings Barbecued meat 4 servings 2 pounds sirloin steak. Add the red pepper. Serve over rice. olives. 54 teaspoon saffron I teaspoon salt Freshly ground black pepper 3 tablespoons olive oil Place the steak cubes in a bowl. 2 Remove the cover and simmer until the liquid has almost completely evaporated. seeded and chopped red pepper seeded and chopped 12 pimiento stuffed olives % teaspoon ground cloves 2 teaspoons vinegar Y4 cup raisins 1 . where mail IS plentiful. Islcolumn). crushed 3 large tomatoes.In Peru.
the meats and arrange Remove on a hot hot. Measure 8 cups water into a large saucepan and add the chick peas. sliced 3 / pounds chicken. (If canned chick peas are used. peeled and quartered I small cabbage. 4 carrots. leeks and parsley. . green pepper. sliced 4 onions. Fillet of beef Mar del Plata 6 servings 1 platter. peeled and sliced 4 tomatoes. crushed 1 small zucchini. cut into rings 2 tablespoons chopped parsley Cover the dried peas with water and soak overnight. peeled and sliced 2 leeks.) Bring the water to a boil. potatoes. cut into eighths 1 green pepper. chicken. cabbage. seeded and chopped 4 potatoes. pork.Puchero criollo Lomo Mar del Plata Lome a la huancaina Correct the seasoning. Cover. Cook for 20 minutes or until the potatoes are tender. cut into 2 pieces J Y2 teaspoons salt Freshly ground black pepper 3 spicy sausages (Spanish if possible) sliced . zucchini. do not add them unti the last 20 minutes. sliced 3 cloves garlic. reduce heat and simmer for 1 \/ 4 hours. Drain. garlic. Add the sausages for 1 and carrots and cook minutes. tomatoes. salt and pepper. Add the onions. add the beef. Place the vegetables around the meat and serve cup dried chick peas or Great Northern beans ribs 8 cups water 2 pounds short l of beef V2 pound lean salt pork.
when pierced with a fork. sugar. peeled and Filling: and ladle the carbonada from the pumpkin to serve. meat to the pan and add the salt. finely chopped Vl green pepper seeded . Pour over the meat and vegetables. thickly thickly sliced 4 tomatoes. arrange on a warm platter. cut into 2 (8 to 10 pound) pumpkin pumpkin. Place the pumpkin on a large serving platter 2 tablespoons butter. pepper. seeded and coarsely chopped iy2 cups beef broth 3 white potatoes. chopped 1 I clove garlic. Bring to a Brush the inside with melted simmer. heat the butter. add the beef and fry until brown on all tender but firm until they reach the desired degree of doneness. seeded and chopped y teaspoon chili powder 4 cup beef broth cup ground unsalted peanuts J4 cup heavy cream 3 tablespoons butter 4 individual steaks y2 teaspoon salt Freshly ground black pepper 1 into inch cubes y2 2 tablespoons finely chopped parsley I large onion. and sprinkle with salt and pepper. tomatoes and broth. replace the lid and bake for another 15 minutes in a preheated 375° oven. seeded and cut into strips 3 tablespoons butter 2 pounds chuck steak. thinly sliced 4 green peppers. chili 5 minutes over medium high heat until nicely browned. halved and pitted Add the tomatoes and powder and simmer 5 potatoes. add the onion and garlic and fry for 5 minutes until soft. cover and cook for 25 minutes. Spoon the 6 servings Steak with peanut sauce 4 servings 2 tablespoons olive oil 1 onion. peeled. cream gradually and bring simmering point. large skillet Cover and simmer about 30 minutes until the potatoes are tender. Stir minutes. melted 1 2 y2 inch thick slices sliced teaspoons salt Freshly ground black pepper 4 potatoes. crushed teaspoon salt Freshly ground black pepper teaspoon salt Freshly ground black pepper cup beef broth 2 cloves garlic. Pour the oil out of the skillet circle 6 inches in diameter from the seeds. layer the meat. Keep the and add the beef the top. Serve from the casserole with crusty bread and a green salad. Add the potatoes and continue cooking for 15 minutes. peeled and 1 Heat the olive oil in a saucepan and saute the onion and green pepper heat.Y Bifes a la criolla Carbonada Criolla Cariucho corn and peaches and continue cooking for 5 minutes. peeled. In a large casserole. To prepare the filling. Pour the peanut sauce over the steaks and serve immediately. cut into y2 inch cubes Remove from the skillet. peeled. 6 servings 1 mixture into the baked 3 tablespoons olive oil 2 l/ to 3 pounds sirloin. salt Add the broth and peanuts and simmer over very low heat 25 to 30 minutes. Remove sauce warm while preparing the broth and garlic. Add the . scraping up the brown bits clinging to the pan. Bake in a preheated c 375 oven for 45 minutes until butter Heat the butter in a and saute the steaks 3 minutes on each side or steaks. Sprinkle them with salt and pepper and Remove the meat. Sprinkle the layers with parsley. onions and green peppers. crushed 1 Heat the oil in a skillet and saute the sirloin slices over teaspoon sugar 2 tomatoes. 4 onions. Return the sides. cut 1 I and chopped 2 tomatoes. in the to and Wash the pumpkin and cut a pepper. 2 cups frozen or canned com 4 peaches. Bring to a boil. tomatoes.
parsley. Arrange the slices of carrots across the width of the steak.'Matambre' translates 'kill hunger' literally as hard boiled eggs . Cover and place in a .a traditional dish served hot or cold -which truly m describes this wonderfidbeefroll. Spread over the spinach leaves. Add the peas. pepper. l /2 teaspoon thyme cup chopped parsley onion. To prepare the filling. and place the eggs in rows in between. iy2 (2 1 /2 pound) flank steak breadcrumbs 3 tablespoons milk >/2 teaspoon salt Freshly ground blaek pepper cup green peas slices bacon. Argentina. stuffedwith vegetables and Matambre Rolled stuffed flank steak 6 servings 1 I Filling: l /2 pound spinach. 2 cups beef broth I cup water inch apart. It is then cut into thin slices and served cold. The beef may also be chilled and weighted with a heavy cooking utensil. Roll the steak tightly and secure with strings tied 1 Remove l the strings. salt and pepper. cooked and sliced lengthwise 4 hard boiled eggs. preheated 375 oven. Tie 2 pieces of string along the length of the steak. Mix the breadcrumbs with the milk. finely chopped J 4 chopped and Y 4 Y 4 fried until crisp % teaspoon salt Freshly ground blaek pepper cup wine vinegar 4 carrots. washed and trimmed cups fresh. quartered lengthwise onion and vinegar. Cut into /4 inch slices and serve hot. thyme. firm textured Place the steak in a glass or earthenware dish. Sprinkle with salt. spread the spinach leaves evenly over the steak. moistened with the pan juices. Cover and marinate overnight. bacon. Cook for 1 '4 hours or until the steak is tender. Place in a casserole and add the beef broth and water. Let rest for 10 minutes.
peeled. cut into small pieces 1 tablespoon oil 1 medium chopped sized onion. Add the meat balls and fry 5 minutes until brown and cooked. 3 liard boiled eggs. cover and simmer 45 minutes. Form into small balls and coat with egg and breadcrumbs. Pour the sauce over the meat balls and salt 1 Meat balls with herbs '/8 6 servings I 1 '4 2 I pound ground lean beef pound ground lean pork cup cooked rice large onion.Gailk. Serve from the casserole. Add the meatballs. finely chopped 2 cups tomato sauce teaspoon ground coriander teaspoon salt Freshly ground black pepper I cup water all Place the ingredients for the 1 1 1 clove garlic. crushed 2 tomatoes. pepper and water and bring to a simmer. placing pieces mint or 1 1 teaspoon dried mint 2 1 teaspoon sage teaspoon salt Freshly ground black pepper of hard boiled egg in the center of each ball. Heat the oil in a J egg serve. salt. crushed tablespoon chopped fresh meatballs except the hard boiled eggs in a bowl and combine thoroughly. Add the parsley and beef broth and simmer for 5 minutes. and pepper and mix well. raisins and Season with the sugar. finely cup beef broth and saute the onion until lightly browned. coriander. unions and rice arc mixed with finely chopped meal lor Mexican meatballs 'albondigas') then they are simmered in a savory tomato sauce. Add the tomato sauce. add the onion and garlic and cook for 5 minutes. casserole . 6 servings \'i l 2 pounds ground beef cup chopped raisins I 1 / cup chopped olives 4 teaspoon sugar teaspoon salt Freshly ground black pepper 2 eggs. Heat the butter in a frying pan. chopped 1 clove garlic. Add the tomatoes and simmer for 5 minutes. beaten 1 cup fine dry breadcrumbs 6 tablespoons butter I onion. Albondigas Albondigas con yerba buena Combine olives. Remove the meat balls and keep them warm. Shape the mixture into small balls. seeded and chopped 1 tablespoon finely chopped parsley \2 the beef.
I i/i Dash of cinnamon Dash of cloves teaspoon chili powder teaspoon salt Freshly ground black pepper more common in Mexico than beef. seeded and / 2 1 teaspoon nutmeg teaspoon salt Freshly ground black pepper 1 4 cored and grated cup raisins. |/ 2 inch cubes 4 tomatoes. egg. apple. Pork is !4 2 cups beef broth 4 potatoes. tomatoes. salt. saffron. Serve hot. in tenderizing chopped '4 1 teaspoon saffron teaspoon salt Freshly ground black pepper marinated sauces.) Add the onions and garlic and Throughout the Latin American countries fry for 5 minutes. the basic techniques to the less expensive cuts in the market today. the almond sauce and beef broth and bring slowly to a Mix the beef. These may be served over rice. peeled. Add the tomatoes. salt.Albondigas en salsa de almendra Picadillo Aji de came Meat balls in almond sauce 4 servings recipe Though meal is plentiful in mam it Pepper pork 6 servings countries of Latin America. Add is the rice and Mexico they are served with hot tortillas. egg. raisins. powder. including chocolate. chili almonds. clove. Add the potatoes and bananas and cook for 25 minutes longer. Stir in the peanuts. cloves. crushed 3 tablespoons rice cup almond sauce ( I '/2 1 2 page 30 cup beef broth pound lean ground beef pound lean ground pork 2 tablespoons olive oil I onion. pepper and grated carrot. The great national fiesta dish of Mexico is turkey. In speciality shops. finely chopped 1 pound ground lean beef 1 small clove garlic. pickling or sailing. skillet gently 15 minutes until done. . Serve the meat balls in the sauce. Garnish with parsley. pepper and combine thoroughly. peeled. the addition of local vegetables - pork and until the fry over high heat garlic. soaked water and drained black olives may be larded with other fats warm chopped into smaller pieces. cream and molasses and continue cooking until Lower the heat. crushed 2 tomatoes.but in a way which seldom occurs in North American cooking. Peppers as well as oranges and browned on all sides. whole clove teaspoon cinnamon egg Combine boil. olives. lemons frequently add piquancy to powder. Form the mixture into 8 balls and dredge them in flour. Meal Middle Atlantic stales. 2 green bananas. in good cooks have devised many ways to prepare meat to make it easier and more interesting to eat. Add the beef. chili pepper. noodles or beans. Form into walnut sized balls. toasted 1 basted with spicy barbecue concoctions or preserved by 14 1 4 tablespoons grated carrot 2 tablespoons finely chopped parsley teaspoon chili powder smoking. stirring meal is prepared with frequently. chopped 3 cloves garlic. The sauce is now available in packaged form from Mexican j Heat the oil in a large saucepan. cinnamon and beef broth. and cook the meat balls slowly 20 minutes. cinnamon. The 'Creole' slews use meat brown. Cover and cook over low heat for 30 minutes. seeded Argentinian beef is not so tender as the the corn-led heel of the 4 tablespoons fine dry breadcrumbs I egg l and chopped 1 tart green apple.and chicken even more plentiful. turning them occasionally. 2 tablespoons chopped 3 tablespoons slivered almonds. nutmeg. heated through. Serve with rice. peeled and quartered Y2 cup ground unsalled peanuts ]A cup heavy cream 1 tablespoon molasses and simmer Heat the olive oil in a small and saute the onion until golden brown. peeled. peeled and quartered breadcrumbs. salt and and sometimes fruits . Heat the butter in a casserole and saute the meat balls until lightly chunks of squash or pumpkin or coconut for thickening and sweetening. Add the meat balls to the boiling sauce prepared with an elaborate 'poblano sauce which often has ' '/3 cup flour 3 tablespoons butter as many as twenty-five ingredients. Drain off the oil and transfer the onion to a mixing bowl. pork. cover the pan simple dishes. Even fine 6 tablespoons olive oil 3 onions. is 4 servings 1 almost never served without a carefully devised sauce. 'The meat recipes of Latin America are of particular interest to the Norlh American cook It is wise to study them and apply . so 2 / pounds pork cut into 2 l .
rings. water. peeled and sliced 2 small ripe apples. peeled. teaspoons brown sugar cup Salsa verde (recipe l Y2 inch strips page 28) 4 tablespoons ground almonds 2 ripe pears. Add 1 I teaspoon salt (4 to 5 pound) leg of lamb cup red wine vinegar cup olive oil Yn >/2 and sliced 2 bananas. brown sugar and salt and combine thoroughly. sharp knife. Heat the butter or oil and brown the pork strips over high heat on all sides. Add Add the green sauce to the flour. Beat the butter until creamy. turning to coat all sides. Marinate the pork make the ribs. cover and simmer gently for 30 minutes. sliced into rings Combine seeds the chili powder. Arrange layers of meat. oregano. Serve on a bed of shredded lettuce and garnish with paper thin onion 20 minutes. combine the 1 teaspoon salt. . almonds and add to the strained cooking liquid from the meat. cut single ribs teaspoon chili powder 1 1 teaspoon salt pound boneless pork cut into loin. peeled 2 medium sized zucchini. cut into paper thin rings 5 eggs 2 tablespoons flour l /2 cup fine dry breadcrumbs 2 tablespoons finely chopped parsley Oil for deep frying In a shallow pan. Let them cool : Combine the vinegar.Estofado de cerdo Lotno de cerdo adobado Costillas Pierna de carnero a la mexicana de cerdo en vinagre Pork stew with vegetables and fruit Spiced loin of pork Pickled and fried spareribs 4 servings Leg of lamb Mexican 8 servings style / tablespoon chili powder 1 cup vinegar iy 2 2 pounds lean pork. crushed 1 tablespoon oregano 1 teaspoon crushed caraway seeds 1 ' '2 2 cloves ''4 8 caraway seeds. bay cloves. Add enough and sliced lengthwise cup cooked green peas cup canned corn leaf. the meat marinates. Drain the pork. cubed cups water 1 bay leaf teaspoon thyme 2 tablespoons flour 2 tablespoons wine vinegar 1 2 teaspoons salt Freshly ground black pepper 1 teaspoon salt teaspoon paprika teaspoon marjoram into 1 2 tablespoons softened butter 2 cloves garlic. Cover and continue cooking for 5 minutes. Arrange on top of the stew. Turn the lamb and baste with the marinade turning frequently. them on seeds. remaining salt. it to coat with the marinade. crushed 3 cloves garlic. breadcrumbs and parsley. salt. caraway and garlic. Bring to a boil. Remove the lamb it. flour. crushed I V2 3 pounds spareribs. With a Let the ribs marinate V2 mixture for 30 minutes. cored and sliced 4 thin slices mango. peeled '/2 1 onion. The longer Place the pork. reduce the heat. Cover and refrigerate 36 hours. seeded /4 cup flour oil 4 tablespoons butter or olive 1 head of lettuce. Drain on paper towels and serve immediately. y 2 in a 350 oven hours for medium rare or : 2 hours for well done. Dip each rib in the batter and deep fry about 10 minutes until golden brown. Place the lamb on a rack in a roasting pan and roast 1 Do not stir. paprika and marjoram. in a large pan. pepper. Mix the green peas with the corn. olive oil and onion the lamb. make incisions all over the leg of lamb and stuff each incision with a little of the butter mixture. caraway vinegar. Remove chili the pork from the paste and dredge with Remove the ribs from the marinade and roast in a 400 oven 10 minutes. Serve with Frijoles refritos (recipe page 73) or baked potatoes. vinegar. turning them occasionally. Strain and reserve the cooking broth. Pour over the sauce. from the refrigerator 2 hours before you plan to roast Wipe off the excess marinade with paper towels. peeled. 2 hours at room temperature. water to in this a coating consistency. Heat the oil for deep frying. chili powder. thyme and salt in a saucepan. fruit and zucchini in a deep casserole. shredded 2 medium sized onions. Cover and cook for another 25 minutes. the sharper the taste will be. Add the garlic. flour. Beat together the eggs.
Mexico '. salt into and baking powder a bowl. Laollacon came Pastry with 6 servings Pastry: all kinds of meat 2 / cups flour 2 l Y4 l teaspoon salt butter. Cut a 2 inch slit in the center. Mix the meats. cubed l V2 pound boneless cubed l l chicken. the . cubed Y2 pound beef. Fit the pastry into a 9 inch pie pan. adding 4 tablespoons first. cubed Vi pound veal. seasonings and flour. Pour sherry through the slit in top curst before serving. cut into /2 teaspoon baking powder 6 tablespoons small pieces 6 tablespoons margarine 8 tablespoons cold water Filling: /2 pound pork. then 1 tablespoon at a time. Cut the pastry in half and roll on a lightly floured board. Stir cold water with a fork. Cover with the second round of pastry. Bake in a 350° oven 2 hours.v spicy meal pie uses four kinds ofmeat and is laced with a generous splash of sherry. Add the butter and of small blend into the flour with the fingertips until the size peas. Chill for 20 minutes. sift To the flour. pastry with the meat. Fill the Add the water and l /z the sherry. in the Mix in the margarine. /2 teaspoons salt Freshly ground black pepper !/ 8 teaspoon nutmeg teaspoon cinnamon V8 l 4 tablespoons flour 54 cup water /2 cup sherry prepare the pastry.
Brazil 's g rea I na t ional dish combines a variety ofpreserved meats with black beans 'feijoada to make a completa ' ( recipe page 62. . 1st column).
Drain and remove the skin and any gristle w hen the tongue is cool enough to handle. Fry the bacon in a skillet until the fat has rendered. lower the heat to cover. finely chopped Remove and slice the meats. Serve the Feijoada with rice. seeded and soup tureen. crushed teaspoon salt drained pounds linguica (seasoned Brazilian pork sausage) pound bacon. Slice very stalks. linguica. thinly. Season with salt. 2 minutes. seeded and with a slotted spoon and mash chopped 3 cups rice Y2 teaspoon salt Freshly ground black pepper Couve miniera (spring greens) 1 head Boston lettuce 2 pounds fresh spinach 1 pound endive lettuce ( You may substitute 4 pounds other spring greens : them into the onion tomato pounds came seca (dried beef) soaked overnight and . Your Feijoada will be excellent using just the meals called for in this recipe. 2 bay leaves 2 tablespoons finely chopped parsley 4 oranges. crushed tomatoes. Add boiling water as necessary to keep the ingredients barely covered. cold water to cover. finely chopped Remove about smoked beef tongue pounds black beans. Place the beans. one on top of the other and roll up. peeled. Bring and simmer. crushed 3 tomatoes. seca. 1 Add hour. Add the pepper and boiling stir once with a fork. cubed tablespoons oil onions. Cook. Place the tongue in a large pan and add water to a boil. couve miniera and a Lower the heat. came loin pork and salt pork in a very large casserole. Add the thick bean sauce to the remaining black beans casserole. covered. about 2 minutes. Check occasionally to see if the liquid is being absorbed too quickly by the beans. Add Rice: parsley and bay leaves and simmer 5 minutes. stirring constantly. lower the heat and simmer. cover and simmer 30 minutes until the has absorbed all Cook in boiling water a few seconds and drain. stirring. covered. Cook. peeled. hot pepper sauce. Place the beans in a water and cloves garlic. in 1 piece pound smoked loin of pork pound salt pork. chopped clove garlic. in the 6 cups boiling water Heat the soft. soft. peeled and sliced the liquid.The traditional Feijoada uses 15 meats but not all are readily available. Heat the oil in a skillet and saute the . Bring to a boil. stirring constantly. bacon. 2 cups of the 3 tablespoons 1 1 O'l onion. 3 1 !/4 for the above) slices bacon. Garnish with orange slices. soaked overnight and drained black beans from the casserole clove garlic. Arrange them on a large platter with the tongue in the center. mixture. Add the garlic and greens and saute over medium heat for 2 minutes. Add the tongue and continue cooking 1 hour until the beans are tender. rice the greens and cut off the Stack several leaves of various greens. 2\ 2 hours until tender. oil in a saucepan and Wash saute the onion and garlic until Add the tomatoes and mmer 10 minutes. about ce. Feijoada complcta Brazilian stew 10 to 12 servings onions and garlic until the tomatoes. salt. Squeeze out all the water.
Place the Add and until ground beef Simmer for 20 minutes almost dry. chopped 2 tomatoes. Add well. Add the breadcrumbs and milk mixture and thin with longer. covered. arrange the chicken and pork chops on a heated platter and the potatoes and corn on another platter. prepare the pastry. Add the 3 cups flour 1 teaspoon sail seal the edges well. chopped 1 clove garlic. 8 green chopped Oil for deep frying Sauce: 2 cup breadcrumbs Y cup milk 4 4 tablespoons olive oil 2 onions. add the onions and cook for 5 minutes until soft. cheese and mix To assemble on a ' pastries. Deep fry in preheated 375 oil for 4 to 5 minutes until golden and crisp. cut in half 2 tablespoons butter 6 pork chops 1 Heat the butter for frying the pork chops. 8 inch in a Cut 12 4-inch circles Arrange the chicken pieces in a buttered baking pan and bake preheated 450 oven for 10 to 15 minutes until browned. peeled. Fold over and circle Pork and chicken 6 to In the meantime. for 40 minutes. salt. peeled. egg. garlic. To together to form a paste. 1 and drain on absorbent paper. chopped cup chopped mozzarella cheese olives. stirring frequently. heat the oil in a frying pan. add the onion and garlic and fry for 5 minutes until soft and golden. crushed 2 tomatoes. J teaspoon salt the onions. additional milk if too thick. peeled and halved 2 tablespoons oil 1 onion. Remove with a slotted spoon : corn and cook for 10 minutes 10 tablespoons shortening. Place 1 tablespoon filling on each and moisten around the edge with water. seeded and chopped l / cup grated Grityere cheese 2 1 To serve. seeded and chopped 1 1 3 ears corn. Remove from chopped and olives chicken spice mixture and 4 cups water in a pan. crushed 3 tablespoons chopped parsley 2 teaspoons salt 1 for 15 minutes. To prepare the sauce. cut into serving pieces 4 cups water Filling: shrimp. soak the breadcrumbs in the milk. Add the melted shortening and warm milk and water. Heat the oil in a frying pan. add the 8 servings potatoes and sweet potatoes to the broth. the parsley. the heat. roll out the pastry floured board to thickness. . chopped 2 cloves garlic. the tomatoes. salt. Add salt the grated cheese and stir pound ground beef teaspoon salt parsley teaspoon salt 2 over low heat until the cheese melts. They may also be filled with ham. bring to a boil and cook 3 onions. and 2 tablespoons finely chopped 1 1 2 hard boiled egg. '2 teaspoon l chili powder 2 melted to lukewarm cup milk mixed with 1 2 cup hot water The pastries are also 1 teaspoon ground cumin ( and make good picnic fare. Remove the chicken and reserve the broth. chicken or delicious cold 1 2 pound) chicken. Add the tomatoes and cook for 10 minutes. Bring to a boil and simmer. Combine cumin parsley. cut into 2 powder and Pound prepare the filling. 6 small potatoes. peeled 3 sweet potatoes. Rub the pork chops with salt and fry until brown and tender. chili in a bowl. Coat the chicken pieces with this mixture. Mix to a smooth dough and pieces. Serve the sauce separately in a sauce boat.3 Pasteis de came Piquete Fried pastries with meat filling 6 servings Pastry: from each piece. To sift the the flour and salt into a bowl. Cover and leave in the refrigerator overnight.
parsley for a real taste sensation in Venezuela (recipe page 66. garlic. . column).Chicken is Poultry and game dishes simmered in a savory bay and delicate 1st vinegar sauce with red peppers. lemon.
Stir in the peanuts bay leaf sprigs parsley tablespoon salt peppercorns cups rice tablespoons peanut oil and serve immediately accompanied by side dishes of chopped cucumber and chutney. water. cumin. Remove broth. crabmeat. crushed cups chopped cooked shrimp cap crabmeat cup chopped ham teaspoons ground coriander teaspoon ground cumin teaspoon chili powder teaspoon mace cup chopped unsalted peanuts Place the chicken. the chicken and cool. casserole a large. cover cook the or until rice about 25 minutes is the liquid absorbed. sliced coriander. Add the chicken. until the Lower 1 the heat. Polio con arroz Chicken. Stir frequently. shrimp and rice 6 to frequently. shrimp. 8 servings (4 pound) chicken cups water leeks. Add the rice and cook until lightly browned. and simmer chicken is 4 y hours let tender. salt and peppercorns in a large pot and bring to a boil. medium sized onions. leeks. ham. mace and about |4 cup broth and combine thoroughly. bay leaf.'Shrimps and rice are very nice' especially when combinedwilh in chicken and'flavored with cwnir. cover. finely chopped cloves garlic. parsley. Strain and reserve the the skin from the chicken and slice the meat Remove into strips. chili powder. stirring oil in Heat the and garlic until . heavy and saute the onions golden brown. stir Add and once with a Lower all the heat. Cook over low heat about 10 minutes or until the ingredients are heated through. Bring 3 cups of the reserved broth to a boil. and coriander as they do Guyanas. the rice and fork.
Transfer the chicken to a casserole. 10 minutes. salt and pepper. Add the tomatoes. parsley. Reduce the heat and simmer for 30 minutes. cut into serving pieces l /2 cup 1 teaspoon salt 6 tablespoons oil 2 tomatoes. crushed 1 2 cups chicken broth 2 onions finely chopped / cups canned Italian style 2 . seeded y2 teaspoon salt and >/2 cut into thin strips chili tablespoon chopped parsley teaspoon Y2 1/2 cup red wine teaspoon salt Freshly ground black pepper / 2 l powder teaspoon marjoram 6 tablespoons butter 1 (3 pound) chicken. quartered teaspoon salt cup water Dredge the chicken pieces in seasoned flour. Add tomatoes. Return the chicken to the pan and cook. Return the chicken to the pan and add \/2 teaspoon salt. stirring constantly.Polio em vinagre Ajide polio Polio en nogado Venezuelan chicken 4 servings 1 in vinegar Chicken 6 to in pepper sauce vigorously 5 minutes. Bring to a simmer. . Add 1 cup water and bring to a boil. heat the remaining oil in a saucepan and saute the chopped onions until softened. rice. !4 |4 1 teaspoon ground cloves teaspoon cinnamon teaspoon chili powder or tomatoes 4 small potatoes. red or green pepper. Stir in the (3 pound) chicken. potatoes. seeded and cut into strips 4 cloves garlic. Saute the sliced onions and garlic in the same oil until brown. chopped 1 slice stale white bread. seeded and chopped 1 red or green pepper. marjoram and remaining salt. uncovered. cut into serving pieces flour seasoned with 6 tablespoons olive oil 2 (3 l/2 pound) chickens. Remove from the pan and keep warm. Add lemon juice. 45 minutes to 1 hour or until the chicken is tender. stirring. (If necessary. chili and Heat 4 tablespoons butter and brown the chicken on all sides over high heat. garlic and 1 cup juice from canned mushrooms and artichokes. Add the chicken and fry over high heat until well browned. Pour off all the oil. Garnish with hard boiled eggs and olives and serve immediately. for 5 20 minutes until the chicken hearts all the ingredients are well blended and is tender. add water to make cup. lower the heat and 1 blender and blend for 30 seconds until a smooth puree is formed. Transfer to a heated Serve with powder. and taste for seasoning. basting with the sauce. Heat 4 tablespoons of the oil in a frying pan. cut into serving pieces I 1 1 cup freshly made breadcrumbs 4 hard boiled eggs. add the puree and cook over low heat minutes. seeded and chopped tablespoon tomato paste red or green pepper. Sauce: / cup chopped mixed nuts y2 onion. pepper and cup broth. Meanwhile. crushed I (4 ounce) can mushrooms 1 can artichoke hearts 1 2 onions. crumbled l /2 cup milk 2 cloves garlic. peeled and diced 1 1 2 tablespoons vinegar 1 bay leaf Juice of 1 lemon 1 1 green fresh chili.) Add remaining oil. covered. peeled. over low heat for Dry the chicken sprinkle with salt. Simmer serving dish and pour the remaining sauce over the chicken. thinly sliced 2 cloves garlic. Heat 2 tablespoons butter in a frying pan. Add the mushrooms and artichoke and heat thoroughly. Simmer for 1 12 pitted black olives To Heat 4 tablespoons oil in a large casserole and saute the chicken pieces until nicely prepare the sauce. peeled. simmer. vinegar and bay leaf and simmer for 10 minutes. Chicken in nut sauce Add the remaining 8 servings broth. Drain the chicken and add 1/2 the pureed sauce. cover and cook slowly 20 minutes. crushed 1 teaspoon salt Freshly ground black pepper breadcrumbs and add the tomato mixture to the chicken cooking liquid. combine the ingredients in an electric browned on all sides. Bring to a boil. wine. red or green pepper.
Bring to a boil. tablespoon capers saucepan. peeled. mushrooms. cut into serving pieces 1 pieces 1/3 cup olive oil 3 onions. Combine the salt. Arrange pepper strips on top. tomatoes. Add the butter and brown the chicken on all sides over high heat. 1 1 teaspoon oregano teaspoon salt chicken. cut into serving and capers to the and blend well.Polio al cazador Asapao Galinja di champignons Chicken hunter's style Rice with chicken 4 servings pieces. chili powder. Heat the olive oil in a heavy saucepan. Butter an ovenproof Cover with a layer of chicken. salt sweet red pepper. Cover the pan and simmer over low heat for 5 minutes. Add the chick peas. onions. seeded and chopped J 4 strips bacon. Bring and cut into strips to a boil. Remove the chicken. Add the beaten eggs and salt and sprinkle with breadcrumbs. green Chicken with mushrooms 4 servings 1 (2 to 3 pound) chicken 2 cups water \% 1 cup dried chick peas teaspoon salt Freshly ground black pepper 2 cloves garlic crushed . sliced cups red wine teaspoon chili Muenster cheese 4 eggs. cover and simmer for 25 minutes or until the rice is tender. Add the chicken and fry over moderately high heat for 10 minutes until lightly browned. simmer gently for 1 hour until Bone and skin the Heat the butter in a chicken and cut into small pieces. Add chicken. Cover and cook over low heat for 1 hour or until the chicken is tender. seeded and pepper. Add the water. Cover with boiling water and simmer for 1 \\ hours or until tender. green peppers. Remove the chicken from the pan. quartered 3 tomatoes. reduce the heat. oregano and bay leaf. stirring constantly. peeled. add chicken broth dish. and cook until the sauce has is thickened. Pour over the sauce. oregano and rub the chicken pieces with this mixture. reduce heat. Fry the bacon in a deep frying pan. beaten !4 powder teaspoon salt 14 1 teaspoon oregano V2 cup breadcrumbs hay leaf Place the chicken in a large Wash and soak the chick peas in water overnight. Stir in the flour and curry powder and cook for 2 minutes. saucepan. Gradually add the milk. cheese rice the pan. cover with sliced mushrooms heat for 30 minutes. if the sauce too thick. chopped cup diced cooked ham ! 2 4 tomatoes. If necessary. seeded Freshly ground black pepper 2 tablespoons butter 2 tablespoons flour 1 1 teaspoon curry powder cup milk 1 (16 ounce) can sliced mushrooms l Y2 cups sliced mushrooms and sliced 3 cups chicken broth 1 cup raw rice 1 package frozen green peas. and cut the meat into small . cover and Combine and salt the garlic. wine. Drain. Bone the chicken and cheese. Add the rice and and remaining broth to the sauce stir well. Remove the bay leaf and serve. pepper and flour and coat the chicken pieces. Serve from peas. Y2 teaspoon salt !4 cup flour 2 (3 pound) chickens. cooked 4 tablespoons grated Parmesan cheese I 1 /2 cup grated Mozzarella or 1 y 2 14 2 green peppers. Bake in a preheated 350 oven for 20 : to 25 minutes until the top is firm and brown. Add the ham and tomatoes and cook for 10 minutes. cut up 2 tablespoons butter 1 onion. Add the onion and fry for 5 minutes until soft and golden. Return the chicken to the pan with cup chicken broth and simmer over low 1 tender. Drain well.
Heat the oil in a skillet and saute the chicken until golden brown on all sides. Bake in a 325 oven 30 minutes. . chic ken and rice is as good to are cooked together with fresh is weal. Dredge the chicken pieces in seasoned flour. Raise the heat to 400 and continue cooking 10 minutes. 2nd column f ) Polio en jugo de naranja y pina Chicken in orange juice and pineapple 4 servings Y2 1 cup raisins cup orange juice (3 l 1 A pound) chicken. Transfer to a shallow baking dish. Serve immediately.Chicken with orange juue. pineapple and raisins look at as style it In Puerto Rico.Mexican tomatoes in the perfect blending of taste and nutrition. cut into serving pieces 1 2 clip flour 1 seasoned with teaspoon salt and Freshly ground black pepper 3 tablespoons oil • 2 cup chopped blanched almonds . recipe page6 7. cup crushed pineapple 1 drained 2 tablespoons sugar ] ' 4 8 teaspoon cinnamon 1 teaspoon ground do ves orange Soak the raisins in the juice 2 to 3 hours. basting frequently. Add the remaining ingredients to the raisins and orange juice and spoon the mixture over the chicken.
garlic and tomatoes. tomato. cut inch cubes and boiled . cover and simmer for 1 hour boiling point. pepper sauce. is tender. cooked 4 hard boiled eggs quartered Place the chicken.Peruvians prefer chic ken in a red pepper sauce.Serve with boiled potatoes and corn on the cob. carrot. add the onion. finely chopped clove garlic. Drain and reserve the broth. water. 4 ears corn on the cob. gently for 10 minutes. onion. flavored with onions. Simmer the Add shredded chicken and thin with additional chicken broth if necessary. Garnish with hard boiled eggs. Bring to Reduce the heat. Heat the oil. salt in a large and pepper saucepan. and garnished with liar J boiled eggs. Aji de gall ina Peppered chicken 4 servings 1 (3 pound) chicken 4 cups water 1 onion carrot 1 1 1 tomato teaspoon salt Freshly ground black pepper % 1 1 cup olive oil 1 onion. . garlic and cumin seed and fry for 5 minutes until soft and golden. cheese and 2 cups of the until the chicken reserved chicken broth. peeled. crushed teaspoon cumin seed 2 cups firm textured fresh 2 breadcrumbs 1/2 to 1 teaspoon red hot pepper Y2 sauce cup grated Parmesan cheese into 1 4 potatoes. Add the breadcrumbs. Remove the chicken from the bones and shred finely.
cut into serving pieces cup raisins light Freshly ground black pepper V2 1 cup flour teaspoon salt Freshly ground black pepper /2 cup cream 2 cloves garlic. salt and pepper. Heat the oil and fry the the pieces of chicken 30 to 35 covered. cooked and drained 2 /i cup heavy cream 1/3 cup dry sherry chicken and marinate for 2 hours. peel the membrane from the sweetbreads and chop them into small cubes. Arrange the chicken pieces on a heated serving platter. Serve with rice and a crisp green salad. Add the light cream. Drain any liquid from the rice. finely chopped 1 cup finely chopped and rum. set aside. Bring to a boil.Chicarroncsdc polio Polio pilau Pollita de grano Fried chicken 4 servings Chicken and 6 servings rice Squabs stuffed with noodles baking pan and saute the i over high heat until nicely 6 servings to browned on 375 all sides. pepper and garlic in a small bowl and rub 1 the mixture into the cavities of the squabs. Add the noodles. Stir in the raisins and cook. butter and nutmeg and combine thoroughly. Chop the livers and of the Heat 3 tablespoons the butter in a skillet and saute the onion until softened. sherry. Combine teaspoon salt. l 1 2 I [ 2 teaspoons serve immediately. Mix the flour. simmer and stir in the rice. Cover and cook over the lowest possible heat 30 minutes. Drain off the water. lower the heat and simmer 10 minutes. crushed 3 tablespoons melted butter y teaspoon nutmeg 4 Place the chicken pieces in a casserole 6 squabs or Cornish hens. Bake in a oven 35 minutes. Bring to a mushrooms 2 cups medium fine egg noodles. Wash minutes until tender and brown. 1 1 1 pair sweetbreads frequently with the butter. cut into serving pieces 1 cup water tablespoon vinegar salt Place the squabs on a heated platter. Stuff the squabs with the mixture and secure the openings with skewers. basting occasionally. Serve immediately. Add the water and vinegar. Heat the remaining butter in a large casserole or . cream. Drain. the sweetbreads in cold water and place them in a saucepan. sweetbreads. cover with cold water and set aside 20 minutes. lemon and add the salt and 6 tablespoons butter 1 onion. remaining salt and pepper and combine thoroughly. 15 minutes more until the chicken is just tender. Dredge the chicken in seasoned flour. basting cup soy sauce 14 cup lemon juice 14 cup dark rum V4 1 2 (2 /2 l 3 pound) chickens. Add mushrooms and livers and saute 2 or 3 minutes more. Pack the rice firmly into cups or molds and invert onto the serving platter around the chicken. Pour over the water to cover. livers reserved Y2 cup olive oil Combine juice the soy sauce. teaspoon salt cups rice remove the skewers and (2 /2 to 3 pound) chicken.
Transfer the turkey to a casserole Combine walnuts. cut into Y2 cup pepitas (pumpkin seeds) cup blanched and chopped / / serving pieces 1 serving pieces mixed almonds and English walnuts 1 fresh or teaspoon salt y 2 canned chili cup flow lard poblano. Bring to a boil. for the 1 green tomatoes. seeded and finely chopped 2 cups Mole poblano (recipe page 30) 4 teaspoons toasted sesame seeds 2 teaspoons salt Freshly ground black pepper 1 teaspoon paprika 3 cloves garlic. seeded and finely chopped 1 green pepper. the turkey pieces on 2 tablespoons parsley finely chopped . crushed hour or until barely cup vinegar 2 bay leaves cup olive oil 3 tablespoons butter 2 onions. sliced 12 green olives. Serve % chopped parsley and serve with hot directly from the casserole. pepper. Garnish with tortillas (recipe chicken broth. chopped 2 cups chicken broth 2 green peppers. chopped 2 tablespoons coarsely chopped coriander or parsley '/> clove garlic. cut into 8 servings (8 pound) turkey. Cover and simmer 20 minutes. lower the heat and simmer. olives and capers and cook for 10 minutes. Add the green peppers. page 31). Add the turkey and onions and cook over high the vinegar heat until the turkey is well and serve immediately. onion. chopped 1 onion. browned on all sides. Strain the broth and use Place the turkey pieces in a shallow glass or earthenware bowl. Cover and cook hours or over low heat for 1 until the turkey is tender. cut into pieces page 30) instead of chicken broth. paprika and garlic. tomatoes. Mix together the salt. Add the salt and water to cover. l / cup 2 peeled. Heat the olive oil and butter in a heavy saucepan. sliced y2 cup capers. covered. coriander or parsley. chili poblano. drained V4 1 1 cup chicken or turkey broth teaspoon salt tender. Correct the seasoning. Add the form a smooth puree. Season to taste with salt. garlic and broth in an electric blender to poblano. 2 Mole poblano Dry (recipe 2 tablespoons olive oil 2 to 3 pounds cooked turkey. almonds. Drain.Pavo en salsa verde Pavo en mole poblano Cacerola de pavo Turkey in green sauce Turkey 6 to in poblano sauce Turkey casserole 6 to 4 servings 14 8 servings (6 pound) turkey. the pepitas. paper towels and dredge in flour Heat the lard in a large skillet Rub into the turkey pieces. . green and add the Mole pepper. Sprinkle with sesame seeds and bay leaves. Marinate for 2 hours. Heat the olive oil in a saucepan and gradually stir in the green sauce. Add and saute the turkey until golden brown on all sides. Add the for pieces of turkey 1 and simmer 5 minutes. crushed Y 4 1 1 10 ounce) can Mexican Place the turkey pieces in a large pan.
Tocos - //. rolled and quickly fried to crisp the tortilla. Heat the oil in a large skillet and saute the onions. stirring constantly. olives and salt and stir until Chicken livers in sauce minutes. 5 minutes. Serve 3 tablespoons oil !4 2 tablespoons minced onion cup tomato puree the ingredients are 54 cup tomato paste 2 cttps diced cooked chicken 1 canned hot chili pepper. Add the chicken livers. finely chopped 2 cloves garlic. soy sauce and sugar and cook. garlic and green peppers for 4 . tortillas are stuffedwithahot tomato flavored chicken mixture. a bed of lettuce leaves on a serving plate and place the tacos on top. tomato paste. chili. Add the tomato puree. seeded and cut into strips 1 and roll them up. Garnish with sliced avocado and serve. stirrina. the remaining oil in a skillet Heat and pound chicken livers. A vocado crescents are added as a cool garnish. chicken. crushed 2 green peppers. heated through. chopped 2 tablespoons chopped green finely olives saute the tortillas a few minutes until crisp washed and dried 5 tablespoons soy sauce 1 tablespoon sugar on all sides. Arrange 'A teaspoon salt 12 1 torillas (recipe page 31 Lettuce leaves a vocado peeled and sliced . Place a portion of the chicken mixture on each tortilla 2 onions. Tacos de gallina Ira stoba Tacos with chicken 4 to 6 servings oil 4 tablespoons Heat 2 tablespoons oil in a saucepan and saute the onion until golden brown. Mexico.
' This was probably true it lent ils. fried until crisp. for they 4 to 6 servings the heat and simmer 2 or 3 beans are soft. by the way. and the basic 'sofrito '. onions and tomatoes has become . The Spaniards added garlic and onions.lcijouda Brazil's national '. stirring. vegetable dishes Uc \ i.. Add the onions. a gentle melding ofgarlic. been in everyday use since the most ancient times. dish'. but and nutritious. garlic.and the custom ofblending several kinds of vegetables a single dish offers not only a variety of taste sensations. add more boiling water to keep the ingredients barely covered. but minced 1 beans and rice and other vegetables. Drain and add fresh cold water to cover. Beans come a dozen varietes ' throughout the region. salt and black as many dishes as are are all both filling pepper. Frijoles refritos sometimes said that Latin America is basically a corn It is on black beans. vegetables are so important. until the seems a dreadful understatement when one thinks of the marvels which the Indians and then later the of chili con came has fewer calories than an As the water evaporates. The hot peppers which add such piquancy to food are rich in vitamins A and in C . Add the bean mixture and cook.even though these two in Soak the beans overnight in water to cover. peeled. but in excellent nutrition as well. stirring. until the lard is The early Indians discovered that they could plant beans x /l cup lard and corn in 2 tablespoons flour a rotation which preserved the quality of the soil as well as the balance of the diet. Heat the lard in a large skillet. until it begins to brown. tomatoes. the base of many many dishes throughout he continent. Tomatoes. lower culture. chopped 2 large tomatoes. But it is a mistake to think of the Latin Americans terms of beans and corn . in very primitive times. Bring to a boil. that a dish hours 2 cups pinto or kidney beans 2 large onions. Did you know. teaspoon salt Freshly ground black pepper Drain off the excess water and mash the beans with a potato masher. Mold into a long roll on a heated serving plate (recipe and serve with tortillas page 31 ). seeded and chopped I clove garlic crushed 1 canned hot chili pepper . completely absorbed and the beans are fairly dry. careful cultivation and preparation of not only corn. potatoes. completa is based . Mexico offers its frijoles refritos (fried beans) as an essential ingredient of every meal. equal dish ofjust plain meat ? The Europeans have done with the beans provide the same protein with fewer calories. Iiave all the members of the squash family. a s famous 'refried beans' aren't really re-fried at all. Garbanzos are used in chili pepper. Add the flour and cook. This famous dish appears on Mexican tables at every meal Irani breakfast to midnight snacks.
Add tomato catsup. Add the constantly. ovenproof serving : Cover with pineapple cubes. Add cup broth. Turn into a buttered tomatoes and cook 5 minutes more. bring to a boil. Add the pureed peas.Lentejas con pina BB met R Lentils with pineapple 6 servings Brown beans with rice Pureed yellow peas 1 2 cups lentils I j 3 tablespoons butler i cup diced lean bacon 2 tablespoons butter l /2 cup chopped onion J4 teaspoon thyme 4 tablespoons tomato catsup Y2 to 2 pounds stewing beef. Bake in a preheated 350 oven for 15 dish. Place the rice on a heated platter and spoon the meat mixture on top. add a few tablespoons more broth from time to time. cover and simmer hours until the beef minutes. crushed 1 teaspoon ground cumin 1 teaspoon salt Freshly ground black pepper Y2 l l teaspoon salt Freshly ground black pepper I I and chopped to 2 cups beef broth (fresh /2 cups cubed pineapple or canned) bay leaf teaspoon salt Freshly ground black pepper y2 1 Soak the lentils overnight in enough water to cover. Drain. 1 ' cut into 1 2 inch cubes onion. the bay leaf. thyme and enough water to cover. seeded / cup dried yellow peas 3 tablespoons oil 1 onion. Soak the peas in water for 24 hours. or puree in an electric blender. Serve with white rice Drain off any remaining water. Stir in the beans. Cover with fresh water and simmer gently until tender. stirring until the lentils are tender. Serve immediately . Drain. Bring to a boil. (16 ounce) can kidney beans. salt and pepper. crushed 2 tomatoes. Add the butter and onion and cook until the onion is soft and golden. Lower is the heat tender. peeled. Heat the oil in a saucepan. Lower the heat. The mixture should be quite thick. chopped 2 cloves garlic. salt and pepper. drained 3 cups cooked rice reduce the heat for 1 and simmer gently hour or Heat the butter in a casserole and saute the beef cubes over high heat until nicely browned on all sides. cumin. Drain and force the cooked peas through a strainer. Add the lentils. Mix well and cook for 10 minutes. cover and simmer 15 minutes more. chopped 3 cloves garlic. salt and pepper and I and roast lamb. Fry the bacon until crisp. add the onion and garlic and saute 5 minutes. add the onion and garlic and fry for 5 minutes until soft and golden. If the meat becomes too dry.
chopped Y2 Va cup pureed red chilies teaspoon salt large bay leaf (canned) to Vi CUP h° l m 'lk cup milk 2 hard boiled eggs. Drain the beans. sliced 3 large canned pimientos. Heat thoroughly and add hot milk to chilies 2 minutes.Garbanzos al homo Garbanzos Espinacacon pimiento Baked chick peas Pureed chick peas Spinach with pimiento cups dried chick peas or 1 1 Great Northern beans cups water pound salt pork. Heat the olive oil in a saucepan. stirring constantly. Bring to a boil. onion and and blend well. Add stir until it is the spinach and heated through. Place all an in a electric blender. Drain and mash the chick peas or puree them in Wash the spinach thoroughly tablespoon dry mustard and shake off the excess water. Heat the butter in a saucepan. stirring. the ingredients except bacon the mustard and corn syrup pan and cover with water. peas or beans are tender and the liquid Stir in the is almost absorbed. Bake uncovered in a preheated 350 oven for 45 minutes until brown on top. mustard and corn syrup and pour into a buttered baking dish. Add the milk gradually. is the desired consistency. crushed tablespoon butter tablespoon flour medium sized onion. chopped 1 1/3 medium sized onion. add the salt and coriander and simmer gently 1 '/ hours or until tender. Add the flour and cook. crushed clove garlic. until the mixture very thick. Transfer to a serving dish and garnish with eggs and pimiento strips. Add the onion and fry until soft and transparent. Cover with fresh water. cut into small pieces cup dried chick peas teaspoon salt teaspoon dried coriander cup diced bacon 2 pounds fresh spinach 4 tablespoons olive I 1 oil Y2 1 1 clove garlic. 2 Fry the bacon until crisp. cup dark corn syrup Wash the beans and soak overnight in cold water if necessary. . cover and simmer slowly for 3 hours or until the bacon. until the spinach is wilted. cut into strips cup finely chopped parsley teaspoon dried thyme whole cloves peppercorns. stirring constantly. fat. Add the garlic and spinach and cook. Drain. Add the Drain and chop the spinach. crushed Cover the chick peas with water and soak for 24 hours.
and remove from the boiled heat. Add the potatoes. Lower the heat. . corn. Serve with rice. crushed V2 cup tomato sauce V2 cup water I cup canned corn. salt and pepper and bring to a boil. Locro Vegetable stew 8 servings 2 tablespoons butter 2 onions. peas. cover and simmer 10 minutes. drained I cup fresh or frozen peas 1 teaspoon salt Freshly ground black pepper 4 1 1 medium sized potatoes. peeled and cut into eighths ( 16 ounce) can pumpkin cup milk cup grated Gruyere cheese % Heat the butter in a large saucepan and saute the onions and garlic until golden brown. water. pumpkin and milk. Add the tomato sauce.Latin Americans frequently use seasonal squash and pumpkin to add thickness and color to stew. Cover and simmer over the lowest possible heat 45 minutes to Stir in the cheese 1 hour. This version comes from Ecuador. finely chopped 2 cloves garlic.
green peppers arc baked n ith an eggplant lilling. of boiling salted water 10 minutes until just tender. peeled and /2 inch cubes ( iy2 cups tomato sauce canned 2 1 teaspoon meat glaze teaspoon sugar sauce may be used) 8 tablespoons grated Parmesan cheese 1 clove garlic. onion and green pepper together until the bacon is 2 large green peppers. diced 3 tablespoons minced onion Yi cup finely chopped green pepper 1 cup tomato sauce ' 4 tablespoons cut into l oil 1 large eggplant. Zucchini Brasiliero Pimentoes recheados com beringela Zucchini Brazilian style 4 servings Green peppers eggplant 4 servings stuffed with 2 slices bacon. Add the fry the eggplant until soft. 4 tablespoons of cheese and the garlic. Cut the ends off the zucchini and halve them lengthwise. Sprinkle the tops with the remaining cheese. Spoon the sauce on top and serve. the zucchini Bake in a preheated 350 : oven for 20 minutes. seeded and cut in half Heat the oil in a frying pan and crisp. Here.Imaginative preparation oj vegetables alien serves as the main course ofa Brazilian dinner. uncovered. Drain and fill with the eggplant mixture. Cook in plenty with the tomato sauce. crushed '4 teaspoon salt Freshly ground black pepper 2 large zucchini Saute the bacon. Drain and place in a serving dish. . Mix remaining ingredients except the zucchini and simmer. 10 minutes. Cook the peppers in salted boiling water for 5 minutes.
then a layer of tomatoes on top. Serve oil from the casserole. nuts and leave a thick. Rinse the slices. . Continue layering until all the ingredients are minutes and serve hot. used. the onion Add and cut into V2 inch thick slices. Fill the zucchini shells with this mixture. boiled medium sized or 1 very 10 ounce ) package frozen and 1 large eggplant 4 large sweet potatoes. peeled. Heat To prepare the eggplants. peeled 2 eggs 2 tablespoons milk l 2 tablespoons butter 1 I l large onion. Serve this sauce over Sprinkle both sides of the slices with salt and set aside for 30 minutes. cut into teaspoon paprika teaspoon salt Freshly ground black pepper cup fine dry breadcrumbs Layer the sweet potatoes and Trim the zucchini lengthwise. will on wire racks This drain the bitter juices corn puree. is served from the eggplants. Pour over the tomato sauce. Sprinkle the buttered crumbs over the mixture and bake in a preheated 350 oven for 30 minutes until golden brown. sprinkling each layer with the sugar. salt. eggs. thinly sliced and % Y4 1/2 /2 1 cup farmer cheese cup eheddar cheese. milk. peeled. peel the butter in a frying pan. cooked corn diced tablespoon salt oil and sliced 2 large green apples. This dish cold. about ' 2 inch and fry for 5 minutes Combine the corn. salt Add the farmer cheese to the until soft.Zucchini rellenos Huancaina papas Losie boullange Batata com maci Zucchini stuffed with corn 6 servings Potatoes with cheese and onion sauce 4 servings Baked eggplant 4 servings Candied sweet potatoes and apples 4 servings 6 zucchini 1 ( 2 6 potatoes. Remove from the heat and add the cottage cheese. lemon juice. Place a layer of eggplant. pat dry on paper towels and cut into cubes. Beat well until smooth. Place in a buttered baking dish. Cover with foil and bake in a preheated 350 oven 45 minutes or until the squash is tender. and pepper and beat until smooth. of the oil and arrange a layer of onion rings on the bottom. or place in the blender and form a coarse puree. Oil a casserole with a little and 3 tablespoons of the butter. milk. Sprinkle each layer with salt and pepper. grated 3 tablespoons butter 3 4 cup tomato sauce l cup milk teaspoon lemon juice teaspoon salt Freshly ground black pepper separated into rings and sliced cup brown sugar cup chopped walnuts small pieces !4 Y2 1 2 tomatoes. and cut in half Scoop out the seeds shell Chill the cooked potatoes. Sprinkle the remaining over the top. seeded and cut into wedges >/2 6 tablespoons butter. apples in a casserole. Sprinkle with the cheddar cheese and dot with butter. return to the oven for 10 the potatoes. finely chopped 3 tablespoons / 2 /2 teaspoon salt Freshly ground black pepper cup cottage cheese 3 onions. Bake in a 275' oven 1 '/2 hours. Heat the remaining butter and fry the breadcrumbs 2 minutes. pepper and paprika.
stirring constantly until the sugar milk and beat until smooth. cook or an old tray Bake in a 350 oven of elaborate and carefully prepared sweets throughout the marketplace. . especially the 14 ounce) can sweetened condensed milk ( cups powdered sugar pound pitted prunes coconut and 3 cups milk 54 (14 ounce) can sweetened condensed milk teaspoon cinnamon teaspoon cloves teaspoon baking soda cup brown sugar cup water raisins in the Sugar Place the sugar and water in a the banana. from the heat. scene. stirring occasionally. fresh milk. Cook over low heat. Beat the egg yolks and egg whites together until well combined. of the interesting names applied Remove from in the the heat and to the desserts. among features One of the 4 egg whites Y 4 2 / l Y2 cup sugar happiest sights in Mexico. Pieces Stuff the prunes with the mixture and dredge them in sugar. Beat the egg whites with the sugar until stiff peaks When in the is cold. or any is that of a small boy. Wrap each prune in cellophane. the women-folk do not worry about adding a little 8 servings cup raisins cup rum 6 servings water yolks whites extra fat here and '/2 there. and birthdays. too: 'Eyes stir almonds and the mixture vanilla. Place the sugar and water in a saucepan. balancing a I i4 Place the sliced bananas in a buttered ovenproof serving dish. stirring constantly. cinnamon. Add the hot syrup large city. until light and slowly. beat John is '. sliced lengthwise 1 (8 ounce package) cream cheese 1 ground almonds Few drops 1 \i 1 sweets are as basic a part of life as bread and water. refrigerate until well chilled. Bring Add the condensed a wire whisk. Mother-in-law '. 'Bunuelos a kind ofgeneric term for the offried cake sold to accompany coffee in many countries of Latin America. These sweets are traditionally served at Brazilian weddings. The native fruits. the in a baking dish. Spread the mixture over the bananas. Spoon the meringue over banana mixture and bake c 350 oven 10 minutes until the meringue is lightly browned.' Desserts Olho de sogra Crema de caramel Puditn de sogra Stuffed prunes 6 tablespoons sugar 1 cup 12 egg 4 egg •/> cup In a land where beauty is Caramel milk dessert 6 to Mother in law's dessert weighed by the pound. 'Royal Eggs '. Add the rum soaked raisins and dissolves. Return the mixture to the saucepan sweet shops. and cook. In Mexico City there are literally thousands Soak the hour. Beat the milk. Serve from the form. Pour in the hot milk mixture and mix well. are of the sweet saucepan. Bring to a boil and until the sugar dissolves. Bring to simmering point. christenings infinite variety are but a few. beating constantly with of and baking soda. Spanish are responsible for some Remove stirring constantly until the mixture forms a thick mass. woman. cloves rum for a 3 to 5 minutes until the bananas Combine the condensed are slightly softened. for 1 14 hours until the pudding is thick and amber colored. 'Love in powdered sugar gradually. of the Bones of St. Probably the to a boil over high heat. so throughout the Latin American countries elaborate vanilla 14 1 12 bananas. '. cream cheese fluffy.
boil slowly. Add s cup of the boiling milk. .'arm 'nun 's sighs ' blancmange makes a special dessert. add the salt and cook until thickened. Unmold onto a serving dish and serve with a compote of prunes or a stirring constantly.Coconut provides a delicate sweetness to Desserts in Latin America alien many dishes in a coconut flavored Brazil. ofthe gipsy ' have most unusual names. Heat the milk and sugar in a saucepan and stir until the sugar liquid is dissolved. Return to the pan with the remaining milk. Add the coconut flavoring. Strain the 1 Cook over a low heat for 10 minutes. Bring to a coconut and mix with the cornstarch until smooth. Here. pour into a 4 cup mold rinsed with cold water and refrigerate 3 to 4 hours until set. chocolate or vanilla sauce. 'kisses. 4th column ) Manjar branco Coconut blancmange 4 servings 1 1 cup unsweetened grated coconut cup boiling water cup sugar teaspoon salt teaspoon coconut flavoring the grated coconut 3 cups milk 1 : 6 tablespoons cornstarch '/4 l A Mix and boiling water in a bowl and allow to stand for 15 minutes. ' This pudding-like sweet 's is called 'mother-in-law I dessert recipe page 79.
until thickened. is both sweet and Pudim de abacaxi e coco Pineapple and coconut pudding 6 servings 1 (15 ounce) can condensed milk 1 V3 cups milk 2 egg yolks. Cover with 'A the custard mixture. . Decorate with the remaining coconut. Sprinkle with V2 the coconut. Cut the sponge cake layer into 2 inch squares the and place bottom of a serving dish. pineapple 3 drained 4 cup grated coconut 1 cup cream. Add a layer of the remaining custard and cover with whipped cream. in Mix the pineapple juice and rum and sprinkle over the cake. pineapple slices and cherries. Cut up V2 the pineapple and arrange over the custard. Cool. stirring constantly. egg yolks.Pineapple and coconut are blendedina delicious Brazilian pudding that light. Continue cooking without stirring for 10 minutes. milk. whipped Cherries Mix the condensed milk. beaten 3 tablespoons cornstarch >/2 teaspoon vanilla 1 prepared 9 inch sponge cake layer I 1/3 cup pineapple juice cup rum ( 1 1 pound 4 ounce) can slices. Place in a double boiler and cook over hot water. cornstarch and vanilla.
Sprinkle with cinnamon before serving. Remove refrigerate. Bake in a 350 oven 1 to % hours 1 Place the mold and remove the pan from Yl cup sugar V3 cup the heat. beaten Stir the coconut milk and beat in 3 tablespoons coconut syrup. the flan on a serving plate. skin finely. ' Ignite the heated rum. Combine extract the gelatin and egg white mixture with the almond Let the mixture down hard cool a few minutes and spread it with the back of the spoon to extract 2 cups of coconut milk. pour over the flan and bring it to mixture begins to boil again. Discard the cinnamon stick cup masa harina (cornflour) cup water (2 inch) cinnamon stick into the caramelized mold. Immediately pour the caramel into a quart ovenproof mold. Allow the water to drip through for about 15 minutes. Beat the eggs on the Alfajores. ground almonds 2 cups milk Add the remaining ' : cup of 2 egg yolks. Add masa harina into the the cinnamon stick to a boil. Turn into a 6 cup mold and refrigerate until firm. Chill in the constantly. in a larger pan and add water to come halfway up the sides of the mold. water and vanilla and beat the mixture into the eggs. and the edges in of the coconut milk. Add the egg yolk mixture to the milk and cook slowly for 2 minutes. It Drain the liquid from the coconut. grated coconut. almonds and milk. Pour on the coconut cream.Masa harina is a meal made from is dehydrated cooked com and available in Spanisch markets. Beat the egg yolks until very thick and lemon colored. dip the bottom of the saucepan in cold water to stop the cooking. Place the sponge cake pieces in a serving dish and soak with the wine. stirring it temperature then place refrigerator 3 hours. the the table flamine. Pour 4 cup of the hot mixture onto the egg yolks and mix well. Cool to room water. Remove from the heat. Press whites until stiff and shiny. Add condensed milk. Gradually stir the egg yolk mixture into the syrup and cook over low heat. in the Unmold it and bring the sugar. Dulce de leche Bien me sabe Almendrado Flan Sweet milk dessert 4 servings 2 cups milk 3 Tastes good to 6 to me Almond pudding 4 to Caramel pudding 6 servings 1 8 servings coconut 6 servings 1 1 I l/4 1 package unflavored gelatin cups water 4 1 cup sugar Pinch of baking soda teaspoon vanilla 2 cups hot water 1 cup sugar (2 inch) stick 1 cup powdered sugar teaspoon almond extract 1 5 egg whites 2 l I A Ifajores 1 recipe (page 86) cup sweetened coconut 6 egg yolks I prepared sponge cake layer. sugar and in a Y 4 1 cup muscatel wine teaspoon powdered cinnamon baking soda saucepan and Place the sugar in a small bring to the boiling point. cut into pieces 4 cup sugar 4 eggs I ( 14 ounce) can sweetened condensed milk 1 cup water /2 cup ground almonds 1 teaspoon vanilla % Soften the gelatin in % cup cold water. When the sugar turns golden will thicken and form a soft a small spoonful is begins to set. Add the softened gelatin and allow to cool until it heavy saucepan and melt over low heat. Combine the the Alfajores together in pairs Dissolve the sugar in 1 : cups the and serve with chilled sauce. heated Combine the milk. water to a Lower the heat and barely simmer the mixture 2 to 2'/2 hours. cinnamon stick and cook Sauce: '4 1 1 Pour the custard over moderate heat until the syrup reaches 230 or soft ball stage. Add Do not allow the mixture to boil or the egg yolks will curdle. stir and pour the hot water over the grated coconut. add the sugar and stir until dissolved. constantly until Stir until the thickens. stirring occasionally. Remove from the heat and in the vanilla. and ground almonds. cinnamon stick and . stirring constantly. Remove the brown and grate the coconut meat Place in a fine strainer boil. Bring the remaining cup dark rum. rolling it around the sides to coat the 1 mold evenly. stirring or until a knife inserted in the center of the custard comes out clean. Beat the egg ball when dropped into cold water. refrigerator for 3 hours. Sandwich roll Unmold until frothy. brown.
on the baking sheets. Bake in a 250 oven 1 hour. beating constantly until stiff peaks form. Beat in the vanilla. Beat the egg yolks and add the syrup by droplets. Crumbled meringue can be sprinkled on top as decoration. whipped and Beat the egg whites with the salt '/ teaspoon cream of tartar 8 until foamy.Postre chaja Torta de pasa Pave Meringue dessert 6 servings slice of sponge cake or 2 lady Raisin cake fingers on the butter cream side 4 egg whites Pinch of salt 4 teaspoon cream of tartar P/4 cups sugar ' of each of 6 meringues. Oil and flour 2 large baking sheets. Combine the remaining cream of tartar. and spread the remaining butter cream on the top and sides. Add 1 cup sugar gradually. butter cream 1 l teaspoon vanilla / 4 cup water 5 egg yolks 1 cup butter 1 side down. Beat the butter until very light and fluffy and add the brandy. Beat the butter into the cooled egg yolk mixture. Spread each meringue on 1 side with a very thin layer of butter cream. sugar and water in a saucepan. 4 inches in diameter. Continue beating a few minutes to cool the mixture. Bring to a boil and cook until a candy thermometer : registers 238 . Turn the oven off and leave the meringues in the oven several hours or overnight. Form the meringue into 12 flat rounds. beating constantly. Top with the remaining meringues. To assemble the dessert. tablespoon brandy ( 6 Y2 inch) slices sponge cake or 12 lady fingers 1 1 cup sliced strawberries cup heavy cream. place a . Arrange strawberries on top and spread with whipped cream.
Pasteles de cacao Mae bentas Cocoa cakes 16 cakes flour. gradually beating until the fluffy. Carefully remove the cakes from the muffin tins and cool on wire racks. Beat in the vanilla. cool on a rack. Add the sugar. served warm or cold. Mix together the rice flour. at a Beat the butter and sugar together in a bowl. beating well after each addition. cup grated coconut 4 egg whites. preheated 350" oven beating just until the flour for 25 minutes. Here. Spoon the cup sugar cup rice flour teaspoon salt l l /2 cups flour 3 teaspoons baking powder Pinch of salt 2 /i cup milk 1 teaspoon vanilla and floured each cup Bake the cakes in a c 375 oven 20 minutes or until a cake tester comes out clean. little it is baked into cakes to serve with excellent Colombian coffee. They may be batter into buttered tins. Turn out and cup butter cup sugar 3 eggs y4 cup cocoa Y2 1 is thoroughly incorporated. Coconut cakes muffin pans with paper cases and fill Add the dry ingredients 2 /3 full alternately with the milk.Chocolate is a famous Latin American product . filling 2 6 egg yolks I '/4 muffin 3 full. salt and coconut and fold into the yolk mixture.and is used in a multitude oj ways throughout the land. . Sift together the cocoa. Makes 24 Yi cup butter 1 Bake in a with the cake mixture. Gently fold in the stiffly beaten egg whites. Gradually add the egg yolks and beat until very light and creamy. Line time. mixture is light 1 and Add the eggs. baking powder and salt. stiffly beaten 1 Beat the butter until creamy.
Brush with egg yolk and prick with a fork. Place the tarts on a buttered 2 egg yolks. Cut it into rounds using a 3 inch cookie cutter. prepare the pastry. lightly beaten baking sheet. Bake in a 425° oven 12 minutes until lightly Glaze: 1 egg yolk. sugar and coconut in a saucepan. stirring constantly until the on a floured board to a Vg inch thickness. combine 1 tablespoon flour. Add more water by droplets if necessary to make the dough stick together. Press the edges of the pastry together with a fork to seal. Place 1 tablespoon of the the pastry filling on half of the rounds and top with the remaining rounds. To prepare the filling. Cut the butter into the flour. using a pastry blender or 2 knives until the mixture resembles coarse yolks. roll out meal. lightly beaten mixture thickens. Remove from the heat and let teaspoon baking powder the mixture cool.Y Little tartsfilled with delicate coconut cream and beautifully glazed are typical ofBolivian Pastelitos de coco Coconut Pastry: tarts To flour. Add the cream and cook over low heat. Add 4 tablespoons water 4 to 5 tablespoons cold water Filling: / tablespoon flour !4 I 2 cup sugar cups sweetened flaked coconut % cup light cream 3 tablespoons butter and stir with a fork until the dough can be gathered into a ball. sift the baking powder and salt possible point Reduce the heat to the lowest and add the egg 2 cups flour '/2 together into a bowl. Stir in the butter and simmer 2 minutes. V2 teaspoon salt 8 tablespoons butter To assemble the tarts. browned. . stirring vigorously. Wrap in waxed paper and refrigerate 1 hour.
set in a baking pan of boiling water. the sides of yolks. stirring. Fold the egg whites into the Pour the egg yolk mixture into a buttered 8 inch square pan. milk. Sift together the cornstarch. Strain the sherry from the raisins and add to the sugar syrup. Drop the batter by small spoonfuls onto well buttered baking sheets. Beat the egg whites stiff.Hucvos reales Alfajores Cocadas Egg cake 6 to Butter cookies Coconut candies 8 servings cup butter cup sugar Makes about 2 pounds 3 cups sugar 4 cup milk cup corn syrup teaspoon salt 1 tablespoon lemon juice 2 cups shredded coconut 2 tablespoons seedless raisins 1 cup cream sherry : 2 egg whites 8 egg yolks I J egg egg yolks teaspoon vanilla tablespoon brandy V2 J4 tablespoon butter I \ 2 cups sugar 1 2 cup water (2 inch) stick cinnamon teaspoons grated lemon rind 3 tablespoons butter I 1 cups cornstarch 4 cup slivered toasted almonds raisins in the sherry cup flour teaspoon baking powder teaspoon salt Mix salt the sugar. Stir in the coconut and powder and salt. shape into small balls and leave to harden overniaht . Leave enough space between the cookies because they will spread. handle. Add 1 the egg and egg may have formed on the pan. Sandwich the cookies together with dulce de leche (page 82). Remove the cinnamon stick. hour. Gradually add butter. Cool and cut until very thick Beat the butter until creamy. brandy and lemon rind. Immediately remove from the baking sheets and let cool. Pour the remaining strained syrup over the egg squares and decorate with raisins and slivered almonds. into 2 inch squares with a the dry ingredients to the butter When Pour into a buttered cool enough to heated knife. Beat in without stage a soft ball the vanilla. beating until thoroughly cinnamon stick and boil briskly for 5 minutes. stirring constantly. at a time. cover and cook for 3 minutes until the steam has dissolved the crystals which yolks. Heat until the sugar dissolved. combined. Bring to a boil. is until Beat the egg yolks and light yellow. Add the sugar gradually. Dissolve the sugar in the water. flour. Soak the for 1 and lemon juice in a saucepan. beating well Uncover and cook. Remove from the heat. and bake in a preheated 325 oven for 15 minutes or until the egg cake is firmly set. beating until the mixture is light and fluffy. Bake in a 350 oven 15 minutes. until after each addition. dish. corn syrup. add the mixture. baking is reached (238 on a candy thermometer). Soak the egg squares in the syrup and arrange on a serving dish.
cover the surface of flour all at once. or place dough becomes too stiff to Turn the dough out onto a lightly floured board and knead in enough of beat with a spatula. Beat until smooth and shiny. Drain on paper towels and serve immediately with warm molasses or maple syrup. until crisp the mixture thickens. these ingredients in a blender for form a batter. Heat the oil for deep frying and fry the fritters about 5 minutes. to a boil. Drain on paper towels. 2 tablespoons heavy cream 1 1 and stir to dissolve. Sprinkle with cinnamon sugar and keep warm on a serving dish over steaming add the eggs. Cook over medium dough is smooth and elastic. Coat each banana slice with the batter. Serve hot with warm applesauce. oil and sugar. butter and vanilla and mix well. Continue kneading until pan with a thin layer of batter and cook for 2 to 3 minutes until lightly browned. 3 inches in diameter. Add cream. beaten 2 tablespoons oil 1 teaspoon vanilla Oil for frying cup dark brown sugar 4 Cinnamon sugar yeast over the 3 tablespoons flour 1 cup water tablespoon butter Powdered sugar Arrange layers of sliced bananas in a bowl. Sprinkle with powdered sugar minutes until and serve hot. Heat the oil to 375 and deep : Cook about 2 minutes until the dough leaves the sides of the pan. until turning them once. Drain on paper towels. cup at a time.Bunuelos Beignets de bananes Pilarones Arrepa di funchi Sweet fritters Banana fritters Pumpkin fritters Pancakes 6 to 8 servings cups funchi (cornmeal) 1 4 tablespoons butler 4 cup sugar 2 teaspoons grated lemon rind 1 cup water 1 cup flour 4 eggs Oil for deep frying : 6 bananas peeled and cut . / 1 into slices 1 4 package dry yeast cup lukewarm water l l 2 / 1 1 . Serve the hot sauce and golden brown. eggs. lightly beaten 1 < 16 ounce) can pumpkin l / teaspoon salt 2 4 cups flour Oil for deep frying Molasses or maple syrup In a large bowl. 1 Combine lemon rind and water saucepan. combine the sugar and flour in a saucepan and stir in the water gradually. Bring stirring occasionally. . sugar. Remove from the heat and dough from sticking. and fritters separately. puffed and lightly browned. oil. the water. all You probably use of the 4 cups. Mix the flour. the remaining flour to prevent the will tablespoon oil in a frying pan. Add sugar. pouring rum on each layer and sprinkling with sugar and cinnamon. heat. 1 at a time. salt 2 teaspoon vanilla the butter. 3 to 5 minutes until golden brown. beating hard. in a pumpkin and salt and combine thoroughly. milk and salt and beat Add the well for 2 minutes. Tear off pieces of the dough and shape into doughnut like rings. Form balls of the dough with 2 teaspoons and fry in preheated 375 oil for 5 fry the fritters. Turn and brown on the other side. egg. Allow to stand for 30 minutes. egg. the milk. 2 cup rum cup powdered sugar 1 1 I 1 teaspoon cinnamon Clips flow 4 1 I egg tablespoon oil Sauce / 1 1 cup milk teaspoon salt Oil for deep frying 2 tablespoons sugar 1 egg. To prepare the sauce. Cover and let rise in a warm place 1 hour or until doubled in bulk. Combine and vanilla. stirring constantly. the J . Punch down the dough. Add the flour. Add Heat the to the dry ingredients the flour. lukewarm water Mix together the cornmeal. a few at a time. until gradually and beat until smooth. Shape it into a ball and place in an oiled bowl. sprinkle the 4 cupflour teaspoon salt 2 tablespoons sugar 2 cups milk 3 eggs.
Mexicans love chocolateforms. This is in all a rich. flaky pastry concoction for a special fiesta treat. .
Do not until thick. melted y2 cup grated coconut cored y2 cup orange juice J4 cup water 1 y cups whipped cream 2 teaspoon vanilla the pastry. Blend with it To prepare flour. Sprinkle the remaining mixture on top of the apples. To prepare the filling. Pour Bake a preheated 400 oven for 25 within l to 30 minutes or until the custard is and refrigerate 2 hours. 2 cups milk 4 eggs Y2 cup sugar J4 teaspoon salt l /2 teaspoon vanilla /i I cup sugar cup butter teaspoon < 6 large apples. Continue layering. Add the orange juice and water. Using a pastry baj fitted (9 inch) prepared unbaked pie shell /l cup flour '/2 % l 1 Yi cup sour cream Filling: with a star tube. Place pastry layer . refrigerate or it will 1 be too stiff to spread. decorate the top layer with a little of the leftover filling. the cocoa and salt together Cut the butter into the flour mixture with a pastry into a bowl. roll each piece of center. before cooking. : in and coconut. Stir in the vanilla and let the mixture cool to spreading consistency. Serve hot with whipped cream. place the chocolate. Fill the center of the apples with -% of this blender or 2 knives until it resembles coarse meal. butter Stir in the scalded milk. They will be very fragile. dough out to a 10 x 10 inch before serving. double boiler until bubbles form around the edge. Place each square on a all buttered baking sheet. in a vanilla. Chill the pie for 4 hours or until the apples are tender. Sift powdered sugar over the top layer. Beat the eggs and add the sugar. prick over with a fork and bake in a 400' oven 10 minutes. Bake in a preheated 350 oven for 50 to 60 minutes . Add the sour cream and knead into a ball. the fingertips until resembles breadcrumbs. square. salt. sugar. Carefully transfer the pastry squares to wire racks to cool. On a set to / 2 inch of the mixture and arrange in a buttered baking dish. leaving the nicest Coconut pie 6 servings 1 Stuffed apples 6 servings x J CUpS flow cup cocoa teaspoon salt cup butter looking pastry square for the top. peeled and 16 ounces semi-sweet chocolate i l /2 I 4 cup cream cup butter 5 egg yolks 2 tablespoons butter. sift Chill the pie shell for 30 minutes Combine butter the flour. Beat the egg yolks Beat in a few tablespoons of the hot chocolate mixture and stir back into the hot chocolate. Scald the milk and cinnamon. saucepan and until the chocolate cream and butter in a stir over low heat and butter are melted. floured board.Torta de chocolate Torta de coco Pudim de maca com cretna Chocolate pie Pastry: 1 1/2 1 on a serving plate and spread with the filling. Divide into 4 equal pieces into the chilled pie shell.
it becomes a way oj life in itself. Mexico is formed on the surface. Coca-Cola is ubiquitous. introduced by the Spaniards. known for pulque'. cinnamon and sugar in the are the common beverages home. the people of Latin America care about food . Truly. Rum is usedfreely both cooking and drinking and each country has a favorite brandy distillation . Mix the egg yolk with the cream. Lemonade popular .hoi and variety o) highly Heat sweet. excellent beer and best ofall for tequila . Lai in Americans sneer at 3 cups strong hot coffee coffee. but in preparation 'American coffee. becoming oj increasing Bring almost to boiling point. sugar.Beverages Chocolate con leche Cafe temperado South America produces most of the coffee and the variety of fruit punches. Herbal teas and infusions of chocolate. Chocolate milk 6 servings 4 cups milk 4 ounces Mexican chocolate. And the Pour the hot vanilla beans coffee over the colored.they a fine art -particularly Brazil and Colombia. Look at it! Learn from it! 2 vanilla beans. and is i onsidered an insult is to refuse is whatever offered.a distillation of the agave plant . add the grated chocolate and stir Crushed ice Sugar to taste Mexico . richly sweetened soft until dissolved. stirring constantly. made regard it not only as essential for its with 7 teaspoons soluble survival. Add sugar to taste. are almost limitless. grated 1 egg yolk 54 cup cream 2 tablespoons sugar /2 teaspoon cinnamon l Spicy coffee care of the world . Chile and Argentina lead in beat with a wire whisk until a thick layer of production of some foam has excellent vintages. sweet infusion and presentation. from grapes first is behold.with the Pisco oj Peru an outstanding favorite. Chocolate favorite in is a great 2 y cup of the milk. ow to infuse for hour. Strain the coffee and pour over cream ice in individual and crushed glasses. a member oj the cactus family in . remaining milk and bring slowly to a boil. cinnamon and nutmeg. a mildly alcoholic drink. importance throughout South Remove from the heat and America.and its and preparation has become in both alcoholic and nonalcoholic. as often as twenty Enjoy it! 4 cloves Fresh cream l / 4 teaspoon nutmeg limes a day. the two giants among the coffee producers. preferring ' instead the thick. Stir well and add to the hot chocolate milk. Politeness dictates the oj offering a visitor at least rule one it kindot liquid refreshment. Add the and cloves and 1 drinks consumed throughout Latin America is awesome to Wine. lengthwise split in half which they drink by the thimbleful. Serve immediately.
serve. Strain into the prepared cocktail glasses Add ice the egg white and crushed and shake vigorously. separated 1 1 ! jigger pineapple juice 2 ounce) jiggers Pisco I cup sweetened condensed milk cup rum 2 1 jigger crime de menthe jigger tequila jigger sugar syrup or honey 1 jigger >/2 lemon juice Beat the egg yolks until thick and creamy. Add the rum and Pour the pineapple juice. remaining ingredients in a cocktail shaker and shake vigorously several times. cool in the refrigerator until well chilled. Rub Place the Pisco. Add the condensed milk and mix thoroughly. sugar syrup. Serve very cold.V . Decorate with a piece of pineapple and a green Strain into cocktail and maraschino cherrv. . and serve. creme de menthe and tequila into a cocktail shaker and add crushed ice. lemon juice and bitters in a cocktail shaker and stir to mix. Place the Pisco sour 6 servings 6 1 ( 1 4 eggs. Beat the egg whites until stiff Crushed ice 2 small pieces of pineapple 2 green maraschino cherries teaspoon bitters 1 egg white Crushed ice and fold into the yolks. Shake well and serve in cocktail glasses. El poncho crema Yucatan Margarita Pisco Eggnog Yucatan 2 servings Tequila cocktail 4 servings 2 lemon wedges Coarse salt 2 ounces fresh lemon juice 6 ounces tequila 2 ounces Triple Sec Ice cubes the rims of 4 cocktail glasses with lemon wedges and coat with coarse salt.
This drink passion rum. the sugar may be replaced by condensed may fruit ( milk. made with pinga." down on hour refined cane alcohol is the lemon pieces 1 to extract all which now being imported the liquid. Strain into a pitcher. Serve over ice. and reheat. when be made with (Batida de coconut Batida de i) or coco) in place of the lemon. Serve. seeded and chopped 6 jiggers light rum 6 tablespoons dry Marsala and seeds removed 2 to 3 tablespoons sugar 4 ice cubes. When using coconut. crushed • 6 tablespoons sugar Juice of 2 limes 2 Mix the lemon juice and sugar stir until is 2 thin slices ginger root together in a shaker or the sugar dissolved. The drink is in this recipe called Caipirinha. and Caipirissima. when it is made with rum.S.This is a hot spicy think. including the rind. Strain blend at low speed several jar of an electric blender and ice.A. . peeled. minutes until the lemon is The main drink This is or earthenware mugs. a light white before serving. may it is be used. piping hot in . Ifitisnot available. Caipirinha Quentao Batida de limao Batida de tomate Rum cocktail Spiced rum punch X to Lemon crash 'Crash" of tomato 4 servings Juice of 2 lemons 12 servings 2 cups rum 1 4 tablespoons sugar Crushed ice 4 jiggers pinga or rum 4 cups boiling water 2 cups rum 6 cloves 1 vanilla bean 2 cups sugar very large lemon. Bacardi. Cover and allow an blender and Place the ingredients in the until well blended. very finely chopped. called "Cachaca"' or "Pinga. Chill into the U. Serve with in Brazil is to infuse for 30 minutes. traditionally served in midwinter during the San Joao celebrations i the national thanksgiving and fireworks festival). cut into pieces 3 large ripe tomatoes. pressing blend until smooth. cup crushed all ice Add the Add all the ingredients to the Place jar of all the ingredients in the electric crushed crushed ice and rum and shake boiling water.
Place the peaches and apples in a glass jug and pour in the wine. Mix with the remaining ingredients except the soda water and sugar. dunk and an (/item her. Add plenty of ice cubes and stir gently with a wooden spoon until the wine is thoroughly chilled. . an herb tea drunk daily in gourd) and smked through a silver tube with a spoon-shaped strainer 'I his is a favorite trgeniinian . cored and thinly sliced Dash of salt Drop of onion juice Few drops tabasco sauce 6 ounces tequila to 54 2 bottles red wine Sugar. few teaspoons of sugar A may is be added if a sweeter drink it preferred. if desired cup gin (optional) Ice cubes Make brew the tea and allow it for 10 minutes. he country has mam Argentina. Traditionally.. if Add the gin you would like a stronger drink.r s strong Mate (herb tea) 1 cup lemon juice 4 cups orange juice 2 cups brandy 2 bottles dry white wine 2 bottles club soda Sugar to taste cup tomato juice 3 tablespoons orange juice 4 tablespoons lemon juice 1 3 fresh peaches. serve as a drunk out of Bombillas a hollo* Ponche Brasiliero Sangrita Brazilian punch Sangrita 4 servings 8 to 12 servings . it is good red wines which base for sangria. peeled and thinly sliced 2 apples. Pour into a punch bowl over ice cubes. I effective thirst the south oj Brazil aiul in on the end. Chill in the refrigerator until ready to serve. Add the soda water and sugar to taste. though is not normally done.77iis punch uses the famous Mate. Strain and discard the leaves..
Alphabetical index English: 82 30 15 Almond pudding (Mexico) Almond sauce (Mexico) Avocado dip (Mexico) 24 Avocado soup (Mexico) 12 Avocado with shrimp (Brazil) 73 Baked beans (Mexico) .
59 Pork stew with vegetables 75 Spinach with pimiento and fruit (Mexico) 78 Potatoes with cheese and onion sauce (Peru) 34 Potato pancakes (Brazil) 25 Potato soup (Ecuador) 87 Pumpkin fritters (Peru) 75 Pureed chick peas (Mexico) 74 Pureed yellow peas (Trinidad) 83 Raisin cake (Peru) 35 Rice Mexican style (Mexico) 34 Rice pancake (Venezuela) 67 Rice with chicken 36 Rice with (Dominican Republic) ham and pineapple (Jamaica) 35 Rice with sour cream (Mexico) 56 Rolled stuffed flank steak (Argentina) 92 Rum cocktail (Brazil) Sangria (Argentina) Sangrita (Mexico) Shrimp and scallop stew (Chile) Shrimp Bahia style in tomato sauce (Brazil) Shrimp in almond sauce (Ecuador) Shrimp in curry sauce (Guyanas) Shrimp pie (Brazil) Shrimp sauce (Brazil) Shrimp soup (Peru) Shrimp soup 2 (Peru) Spiced loin of pork (Mexico) Spiced rum punch (Brazil) 1 Spicy chocolate sauce (Mexico) Spicy coffee (Brazil) Spinach soup with shrimp (Guyanas) .
59 Costillas de cerdo en vin 26 79 25 Crema de alface (Brazil) Crema de caramel (Peru) Cuchuco (Columbia) 74 Dhal (Trinidad) 82 Dulcedeleche (Argentina) 91 .
lettuce and avocado salad (Brazil) 19 Peasant salad (Chile) 20 Stuffed cucumber salad (Brazil) Soups 24 Avocado soup (Mexico) . Bean soup (Mexico) Black bean soup (Venezuela) Chicken soup (Brazil) Chicken soup with vegetables (Antilles) Tortillas 2 (Mexico) Tortillas Acapulco (Mexico) Tortillas Guadalajara style (Mexico) Tortillas with eggs '. '. '. '. Green corn soup (Brazil) Green pea soup (Mexico) Lettuce soup (Brazil) Peanut soup (Guyanas) Peanut soup (Bolivia) Potato soup (Ecuador) Shrimp soup (Peru) 1 farmhouse style (Mexic(5) Rice and corn dishes 77 Zucchini Brasiliero (Brazil) 78 Zucchini rellenos (Mexico) 15 Empanadasde queso( Argentina)^ Jumbo shrimp in wine sauce (Mexico) 14 Stuffed green peppers (Brazil) 16 Stuffed roast beef rolls (Mexico) Salads 19 1 Cabbage salad (Brazil) Chicken and corn salad (Chile) 18 Chilean salad (Chile) 20 Christmas salad (Mexico) Crab salad (Brazil) Mixed salad (Mexico) 19 Molded avocado salad 18 18 (Brazil) 19 Molded pineapple (Brazil) salad 18 Palm hearts. '. 31 Tortillas 2 (Mexico) 47 Vatapa (Brazil) 36 Yambalaya (Jamaica) 91 Yucatan (Mexico) Bean dip (Mexico) Cheese pastries (Argentina) Egg and avocado appetizer (Columbia) 14 Egg and spinach hors d'oeuvres (Uruguay) 14 15 '. '.7 Index by type of dish 89 Torta de coco (Brazil) com creme English Barley soup (Columbia) Tortillas 1 (Mexico) style 83 Torta de pasa (Paraguay) 14 Torta pascualina (Uruguay) Entrees 15 34 Tortilla de arroz( Venezuela) 13 Tortilla 31 de banana (Columbia) 1 12 13 15 15 Tortillas (Mexico) Avocado dip (Mexico) Avocado with shrimp (Brazil) Banana omelette (Columbia) '.
48 Fish balls (Antilles) 47 Fish fillets in 58 Meat Meat balls in almond sauce 67 Rice with chicken 87 86 79 82 wine sauce 57 fruit juice (Mexico) balls with herbs (Dominican Republic) 70 Squabs stuffed with noodles (Chile) all (Brazil) 45 Fish prepared with (Mexico) 60 Pastry with kinds of meat (Mexico) 41 72 Tacos with chicken (Mexico) 71 89 84 80 84 86 89 85 Fish stew (Antilles) (Mexico) 58 Pepper pork (Bolivia) 47 Fish stew (Brazil) 45 Fish Veracruz style (Mexico) 71 Turkey casserole (Uruguay) Turkey in green sauce (Mexico) 59 Pickled and fried spareribs (Peru) 71 42 Fried fish in escabeche sauce Turkey in poblano sauce in (Brazil) 63 Pork and chicken salt (Mexico) 66 Venezuelan chicken vinegar (Venezuela) 46 Molded cod with shrimp fish (Peru) (Columbia) 59 Pork stew with vegetables sauce (Brazil) 79 42 Peruvean pickeld 42 Pickled fish and fruit (Mexico) 86 83 (Mexico) 56 Rolled stuffed flank steak 44 Pickled mackerel (Uruguay) 43 Pickled raw fish 2 (Peru) 50 Shrimp and scallop stew (Chile) (Argentina) 59 Spiced loin of pork (Mexico) Vegetable dishes 73 Baked beans (Mexico) 75 83 79 54 Steak with Huancaina sauce (Peru) 55 Steak with peanut sauce 49 Shrimp Bahia style in Baked chick peas (Argentina) 78 Baked eggplant (Guyanas) 74 87 81 51 tomato sauce (Brazil) Shrimp in almond sauce (Ecuador) in (Columbia) 53 Stewed meat with onions Brown beans with (Dutch Guyana) apples (Brazil) rice 87 83 89 79 and curry sauce raisins (Cuba) 78 Candied sweet potatoes and 77 Green peppers stuffed with 48 Shrimp (Guyanas) 50 Shrimp pie (Brazil) Poultry and 70 Chicken and game dishes eggplant (Brazil) 87 47 Stuffed 51 fish (Mexico) rice Stuffed squid (Argentina) (Guyanas) 67 Chicken hunter's style 74 Lentils with pineapple (Mexico) 82 78 Potatoes with cheese and 82 onion sauce (Peru) 75 Pureed chick peas Mexico) ( (Columbia) Meat dishes 66 Chicken in nut sauce 74 Pureed yellow peas (Trinidad) 75 Spinach with pimiento (Mexico) 53 Barbecued meat (Peru) 55 Beef creole( Uruguay) 68 Chicken 66 Chicken in orange juice and pepper sauce pineapple (Mexico) in 54 Boiled meat (Argentina) 62 Brazilian stew (Brazil) 55 Creole stew (Argentina) (Ecuador) 72 Chicken livers in sauce (Antilles) 54 Fillet of beef Mar del Plata style (Argentina) 65 Chicken. shrimp and rice 63 Fried pastries with meat filling (Brazil) (Guyanas) 67 Chicken with mushrooms (Antilles) 59 Leg of lamb Mexican style (Mexico) 57 58 70 Fried chicken (Dominican Meat Meat balls balls (Uruguay) (Mexico) Republic) 69 Peppered chicken (Peru) .
Foreign languages: Entrees
33 Huevos Rancheros Mexico)
Empadinhas de camarao
34 Panquecascom queijo Ajiaco (Ecuador)
Escabeche de pescado
34 Panquecasde batata (Brazil)
32 Panquecas de brocoli
de peixe a Marguery
Bocado primavera de ave
Chupe de camarones
34 Tortilla de arroz (Venezuela) 31 Tortillas 1 (Mexico)
31 Tortillas 2 (Mexico)
16 Flores de carne (Mexico)
Crema de alface (Brazil) Cuchuco (Columbia)
22 Pinda bravoe
Rice and corn dishes
39 Angii (Brazil)
35 Arroz a la mexicana
22 Sancochi di galinja (Antilles)
Peixe escabeche a
Guacamole para sopear
14 Picante de huevos
Sopa 24 Sopa 27 Sopa 25 Sopa
de agriao (Brazil) de aguacate (Mexico)
35 Arroz jocqui (Mexico)
Pejerrey en escabeche
de caroatas negras
35 Arroz verde (Mexico)
14 Torta pascualina (Uruguay)
Sopa de chicharo (Mexico) 27 Sopa de milho verde Brazil) 27 Sopa de tortilla (Mexico) 25 Sopa frijoles (Mexico)
Pan de maiz (Uruguay)
homo (Chile) homo (Bolivia)
37 Humitas (Uruguay)
Pescado en jugo de fruta
Pisca stoba (Antilles)
37 Tallarines con salsa de
hongos (Paraguay) 38 Tamale pastel (Mexico) 38 Tamales (Mexico)
36 Yambalaya (Jamaica)
Pudim de bacalhau
Sara Sara (Guyanas)
Bocado primavera de ave
29 Guasacaca (Venezuela) 30 Mole poblano (Mexico) 29 29 29
10 Ensalada de guacamole
20 Ensalada de
19 Ensalata campesina (Chile)
Molhode camarao (Brazil) Molho de churrasco (Brazil) Molho de curry (Brazil)
Aji de carne (Bolivia)
46 Bacalao a
Albondigas (Uruguay) Albondigas con verba buena
30 Salsa dealinendras (Mexico)
28 Salsa de chicaro (Mexico)
48 Balchi di pisca (Antilles)
9 Salada de abacate Brazil
Albondigas en salsa de
19 Salada de
30 Salsa perejil (Mexico)
28 Salsa ranchero (Mexico) 28 Salsa verde (Mexico)
18 Salada de caranguejo
Camarao a Bahiana (Brazil) Camarones con salsa de
almendra (Mexico) Anticuchos (Peru) Bifes alacriolla (Uruguay)
Salada de palmito. alface e
43 Cebiche(Peru) 42 Cebiche de con ina( Peru)
20 Salada de pepino recheado
Chupe de mariscos
Cariucho (Columbia) Costillas de cerdo en vinagre
19 Salada de
32 Enchiladas Acapulco( Mexico)
51 Congrio a la cacerola (Chile)
32 Enchiladas Guadalajara
18 Salpicon (Chile)
al homo con salsa de huevo (Uruguay)
Estofado de cerdo (Mexico)
Feijoada completa (Brazil)
60 La olla con 54
BB met R (Dutch Guyana)
89 Torta de coco
Lomo a la huancaina (Peru) Lomo de cerdo adobado
74 Dhal (Trinidad)
75 Espinaca con pimiento
83 Torta de pasa (Paraguay)
Lomo Mar del
73 Frijoles refritos (Mexico)
Garbanzos (Mexico) Garbanzos al horno
63 Pasteis de carne (Brazil)
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