By Helga Parnell
Introduces the historical past, land, and nutrients of the nations of South the USA, and comprises recipes for such dishes as black bean casserole from Brazil, red meat soup from Argentina, and almond meringue from Chile.
Read or Download Cooking the South American Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks) PDF
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Extra info for Cooking the South American Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)
Example text
Stir vigorously a few times to lighten the batter. 5. Place the candied fruits, nuts, raisins, and orange zest in a small bowl and sprinkle with the remaining 2 tbsp. flour. Shake to coat, and stir the fruits and nuts into the batter. 6. Pour the batter into the cake pan. Bake for 45 minutes. 7. Remove the cake from the oven. In a small bowl, beat the remaining egg with a fork. Use a pastry brush to apply the beaten egg to the top of the cake and dust with powdered sugar. 8. Return the cake to the oven and bake for 2 more hours, or until a knife inserted in the center of the cake comes out clean.
Of the corn mix in the middle of each husk package. 7. Fold the two long sides in and over the corn mixture, then fold the two ends toward the center so the corn mixture is covered. Tie each corn package securely with string. 8. Place humitas in a large saucepan of boiling water. Reduce heat and simmer for 20 minutes. 9. Remove from water, drain, unwrap, and serve warm. Preparation time: 15 minutes Cooking time: 30 minutes Serves 4 50 Teatime and Desserts/ Merienda y Postres During colonial times, the British introduced teatime to Argentina and Guyana.
Reduce the heat, cover, and simmer for 12 to 15 minutes, or until translucent. Drain and let cool. Transfer to a large bowl and fluff with a fork. 3. Cover and refrigerate for 30 minutes before serving. Preparation time: 30 minutes Cooking time: 20 minutes Cooling time: 30 minutes Serves 4 ¥ c. olive oil *To peel a tomato, place it in a small saucepan of boiling water for about 1 minute. Remove with a slotted spoon and cool until the tomato is warm but no longer hot. To seed a tomato, cut the peeled tomato in half and use a paring knife to cut out the seeds.