Ingredients: (Fried Plantain Chips with Spicy Cilantro Dipping Sauce)
1 cup vegetable oil
3 plantains, thinly sliced
1 cup finely chopped fresh cilantro
1/4 cup fresh lime juice
1/4 cup Seasoning Sauce
1 to 2 tablespoons packed brown sugar
2 teaspoons hot pepper sauce
Directions: (Fried Plantain Chips with Spicy Cilantro Dipping Sauce)
oil in large skillet over medium-high heat. Fry plantains (in batches, if necessary) until crisp and golden. Drain on paper towels. Combine cilantro, lime juice, seasoning sauce, sugar and hot pepper sauce in medium bowl. Serve with fried plantain chips or assorted potato chips.
Ingredients: (Spicy Raisinets Party Mix)
4 cups water
1 pound pecan halves or walnuts
1/2 cup granulated sugar
2 tablespoons plus 1 1/2 teaspoons canola oil
1 teaspoon fine sea salt
1/2 teaspoon chili powder
1/2 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper (optional)
1 package (11 ounces) Dark or Milk Chocolate-Covered Raisins
2 cups pretzel twists
Instructions: (Spicy Raisinets Party Mix)
Preheat oven to 325° F. Line large rimmed baking sheet with parchment paper.
Bring water to boil in large saucepan. Pour nuts into boiling water. Boil for 1 minute; strain. Pour nuts into large bowl. Add sugar and oil; stir to coat. Add sea salt, chili powder, curry powder, coriander, cumin, garlic salt, allspice, cinnamon and pepper; toss to coat. Spread nuts onto prepared baking sheet in single layer.
Bake, stirring occasionally, for 30 to 35 minutes or until nuts are lightly browned and crisp. Cool completely.
Pour cooled nuts into large bowl. Add Raisinets and pretzels; mix well. Store in airtight container at room temperature for up to 2 weeks.
Ingredients: (Peruvian Onion Salsa)
1 medium red or yellow onion, halved and thinly sliced into half moons
1 to 2 hot yellow Peruvian peppers (ajíes amarillos) or jalapeños (seeded and minced)
1 clove garlic, finely chopped
2 tablespoons finely chopped fresh cilantro or parsley leaves
Juice of 1 fresh lemon
1/4 teaspoon each salt and fresh ground black pepper
Instructions: (Peruvian Onion Salsa)
Combine onion, peppers, garlic, cilantro, lemon juice, salt and black pepper in small bowl. Cover; refrigerate for up to one day.
Ingredients: (Honduran Chayotes in Creamy Green Onion Sauce)
3 large or 4 medium chayotes, cut in halves
1/2 teaspoon salt
1/4 cup all-purpose flour
1 can (12 fl. oz.) Evaporated Milk, divided
1 cup chicken broth or water
1/2 cup Honduran crema, 1/2 cup Media Crema or 1/2 cup sour cream with 2 tablespoons heavy whipping cream
3 green onions, sliced
2 tablespoons chopped fresh parsley
1/4 teaspoon salt or more to taste
1/4 teaspoon ground black pepper or more to taste
Directions: (Honduran Chayotes in Creamy Green Onion Sauce)
Place chayotes in large saucepan; cover with water. Add 1/2 teaspoon salt. Bring to a boil over high heat. Reduce heat to medium; cook until tender when pierced, about 40 to 45 minutes.
Meanwhile, after 20 minutes of cooking chayotes, combine flour and 1/2 cup evaporated milk with wire whisk in small bowl until smooth. Warm remaining evaporated milk and broth in small saucepan over medium heat. Gradually stir in flour mixture. Cook, stirring constantly, until sauce comes to a boil and thickens slightly. Reduce heat to low; cook, stirring constantly, for 2 minutes. Remove from heat. Stir in crema, green onions, parsley. Season with salt and pepper, adding more to taste.
Drain the chayotes; place on cutting board and remove seeds. Carefully cut into 1/4-inch slices. Place in serving bowl. Pour sauce over sliced chayotes; serve immediately.
2 tablespoons vegetable oil
2 pounds skinless chicken pieces
1 medium onion, sliced
1 green bell pepper, cut into strips
2 cloves garlic, chopped
1 cup sliced pimiento-stuffed green olives
1 can (8 ounces) tomato sauce
1 cup light beer
1/2 cup water
2 Chicken Flavor Bouillon Tablets, crushed
1/2 teaspoon dried oregano
1 bay leaf
1 medium russet potato, peeled and cubed
Heat oil in large saucepan over medium-high heat. Cook chicken on all sides until browned. Remove from pan and set aside. Add onion, bell pepper and garlic. Cook, stirring frequently, until onion is tender. Add chicken, olives, tomato sauce, beer, water, bouillon, oregano and bay leaf. Bring to a boil. Cover; reduce heat to low.
Ingredients:(Paraguayan Squash Polenta-Kivevé)
2 pounds butternut squash or other winter squash, peeled, seeds removed and cut into 1-inch
1 tablespoon granulated sugar
1 teaspoon salt
2 tablespoons vegetable oil
1 medium onion, finely chopped
1 can (12 fl. oz.) Evaporated Milk
1 cup yellow corn meal
3 to 4 oz. queso fresco, crumbled or ricotta, cottage or farmer’s cheese
Instructions:(Paraguayan Squash Polenta-Kivevé)
Place squash in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 30 to 35 minutes or until tender; drain. Place back in saucepan. Mash with a potato masher. Stir in sugar and salt.
Meanwhile, Heat vegetable oil in medium skillet over medium-high heat. Add onion, stirring occasionally, for 4 to 5 minutes or until onion is soft and golden.
STIR onions into squash mixture. Add evaporated milk. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil. Reduce heat to medium-low. Gradually stir in corn meal. Continue cooking for 5 minutes or until thickened. Cover saucepan; cook, stirring occasionally, for an additional 5 minutes. Remove from heat. Stir in cheese until blended. Serve immediately.
Ingredients:(Paraguayan Shepherds Pie)
3 pounds frozen or fresh yucca (cassava, manioc), peeled, cut into pieces
2 teaspoons salt, divided
8 ounces Chihuahua, mozzarella or Muenster cheese, shredded
1 teaspoon lemon juice
2/3 cup (5 fl.-oz. can) Evaporated Milk
2 large eggs, beaten
2 tablespoons vegetable oil
1 lb. lean (90%) ground beef
2 medium onions, finely chopped
1 can (14.5 oz.) no-salt added diced tomatoes, undrained or 2 medium tomatoes, peeled and chopped
1 green bell pepper, chopped
3 garlic cloves, finely chopped
1 fresh hot chile such as jalapeño or Serrano, finely chopped or 1 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
Instructions:(Paraguayan Shepherds Pie)
For Yucca Dough:
Place yucca in large saucepan. (If using frozen yucca, do not thaw before boiling. If using frozen or fresh yucca, after peeling, make sure to remove and discard fibrous centers.) Cover with water and add 1 teaspoon salt and lemon juice; bring to a boil. Cook over medium-high heat, stirring occasionally, for 20 to 30 minutes or until tender; drain.
Place some of the cooked yucca in large bowl and mash with a potato masher. Remove any hard fibrous strings as you are mashing. Add more cooked yucca and mash on top of what was mashed before. Once all cooked yucca is mashed, let cool for 5 minutes. Add cheese, evaporated milk, eggs, oil and remaining teaspoon salt. Combine with wooden spoon. Using hands, knead mixture for 3 to 4 minutes directly in bowl. (Mixture will be quite gooey at first.)
For Meat Filling:
Brown meat in large skillet on medium heat until no longer pink; drain, if desired. Stir in onions, tomatoes, green pepper, garlic, chile, cumin, salt and black pepper. Reduce heat to low; cover. Cook, stirring occasionally for 10 to 15 minutes or until until vegetables are soft and mixture is juicy. Add a little water, if mixture is dry.
Ingredients: (MEATBALL & FIDEOS SOUP)
3/4 lb. ground beef
1 large egg, lightly beaten
2 Tbsp. plain dry bread crumbs
3/4 tsp. dried oregano leaves, crushed
1/2 tsp. ground cumin
6 tsp. Beef flavor Bouillon, divided
3 tsp. vegetable oil
3 1/2 cups water
1 can (14.5 oz.) diced tomatoes , undrained
2 ounces fideos or vermicelli noodles, broken
Directions: (MEATBALL & FIDEOS SOUP)
Combine ground beef, egg, bread crumbs, 1/2 teaspoon oregano, cumin and 2 teaspoons Beef flavor Bouillon in medium bowl. Shape into 30 meatballs.
Heat 2 teaspoons oil in medium saucepan over medium heat and brown meatballs, in batches, about 3 minutes, turning occasionally. Remove and set aside.
Wipe saucepan clean with a paper towel. Add water, remaining 4 teaspoons Bouillon, meatballs and tomatoes. Simmer covered about 5 minutes.
Heat remaining 1 teaspoon oil in a medium skillet over medium-low heat and cook fideos, about 1 minute or until golden, stirring frequently. Drain on paper towels. Add fideos to saucepan. Simmer covered 5 minutes or until noodles are tender. Garnish with chopped fresh cilantro and grated cotija or Parmesan cheese.
Ingredients: (Mixed bean goulash)
2 tbsp olive oil
1 large onion, finely chopped
1 tbsp smoked paprika
400g can chopped tomatoes with garlic
400g can mixed beans, drained and rinsed
Directions: (Mixed bean goulash)
Heat the oil in a large saucepan, then fry the onion for 5 mins until beginning to soften. Add the paprika and cook for a further min, then stir in the tomatoes and 1?2 a can of water. Simmer gently for 10 mins until thickened and glossy.
Tip in the mixed beans and continue to cook for a further 2 mins to just heat through the beans. Spoon into warm bowls and serve with soured cream and toasted ciabatta slices, drizzled with olive oil.
Ingredients: (Pasta with lemon butter prawns)
raw prawns, shelled350g tagliatelle100g bag
Directions: (Pasta with lemon butter prawns)
Melt the butter, then add the
zest and infuse for about 15 mins. Add a little of the butter to a pan,
then fry the prawns for 2-3 mins.
Meanwhile, boil the tagliatelle according to
pack instructions. Drain, return to the pan, then add the butter, prawns and
rocket. Toss together, season and serve immediately”