Mexican Guacamole

"You can make this avocado salad smooth or chunky depending on your tastes."







What to Drink? Sauvignon Blanc, Electric Screwdriver or Beer

Prep Time:10 Min

Ready In:10 Min

Original Recipe Yield 4 servings

Ingredients

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Mexican Fruit Salsa and Cinnamon Chips

"Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!"






What to Drink? Beer

Prep Time:15 Min

Cook Time:10 Min

Ready In:45 Min

Original Recipe Yield 10 servings

Ingredients
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Mexican Slow Cooker Chicken Taco Soup

"You can call this soup or chili, but either way it is wonderful! This recipe is also very adaptable to your personal taste. I recommend using Bill Echols Taco Seasoning from this website. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if you like. I hope you enjoy!"



What to Drink? Sauvignon Blanc, Beer or Margaritas

Prep Time:15 Min

Cook Time:7 Hrs

Ready In:7 Hrs 15 Min

Original Recipe Yield 8 Servings

Ingredients

1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions

1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Indian Mulligatawny Soup

"The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told."




Prep Time:20 Min
Cook Time:1 Hr
Ready In:1 Hr 20 Min

Original Recipe Yield 6 servings

Ingredients

1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated

Directions

1.Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.

2.Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.

3.When serving, add hot cream.

Indian Naan Bread

"This recipe makes the best naan I have tasted outside of an Indian restaurant. I can't make enough of it for my family. I serve it with shish kabobs, but I think they would eat it plain."







What to Drink? Beer

Prep Time:30 Min
Cook Time:7 Min
Ready In:3 Hrs

Original Recipe Yield 14 servings

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

Directions

1.In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

2.Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

3.During the second rising, preheat grill to high heat.

4.At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Spanish Flan

"Delicious Spanish flan, everyone will love it!"






Prep Time:20 Min
Cook Time:1 Hr
Ready In:1 Hr 20 Min


Original Recipe Yield 1 - 9 inch round

Ingredients

1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

3.In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

4.Bake in preheated oven 60 minutes. Let cool completely.

5.To serve, carefully invert on serving plate with edges when completely cool.

Southern Spain-Style Gazpacho

"This is a refreshing, tangy, and creamy bowl of gazpacho. I had never tasted anything like it. I asked how they made it and developed this recipe to take home. If you like, serve chopped cucumbers, peppers, and parsley as a garnish."





Prep Time:20 Min
Ready In:1 Hr 20 Min

Original Recipe Yield 4 servings

Ingredients

3/4 green bell pepper, seeded
1/2 cucumber, peeled and sliced
2 cloves garlic, chopped
1/2 cup olive oil
2 day-old crusty bread rolls, cut into thick slices
6 tomatoes, peeled and quartered
1/2 tablespoon kosher salt
1 pinch cayenne pepper
1/2 teaspoon balsamic vinegar
1/4 teaspoon olive oil

Directions

1.Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.

Spanish Authentic Paella

"Enjoy this AUTHENTIC Paella (Spanish rice)!"






What to Drink? Spanish Wine Regions: Rioja

Prep Time:50 Min
Cook Time:45 Min
Ready In:1 Hr 45 Min

Original Recipe Yield 10 cups

Ingredients

2 1/2 cups uncooked white rice
6 cups chicken stock, divided
3 cloves garlic
1 teaspoon chopped fresh parsley
1/2 teaspoon curry powder
5 saffron threads
salt and ground black pepper to taste

1/4 cup olive oil
1 onion, diced
1 (3 pound) whole chicken, cut into small pieces
2 cups peeled and deveined small shrimp, diced
6 small lobster tails
1/2 pound clams in shell, scrubbed
1 (8 ounce) jar mushrooms, drained
1 cup green peas
1 (2 ounce) can mussels

Directions

1.Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.

2.Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.

3.Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.

Tortilla Espanola (Spanish Tortilla)

"Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain."






What to Drink? Sparkling wine

Prep Time:35 Min
Cook Time:45 Min
Ready In:2 Hrs 20 Min

Original Recipe Yield 1 tortilla

Ingredients

1/2 cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
2 onions, sliced into rings
6 eggs
1 roasted red pepper, drained and cut into strips
3 ounces Spanish serrano ham, chopped
2 tablespoons chopped fresh Italian parsley

Directions

1.Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.

2.Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.

3.Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.

4.Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.

5.Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Spanish Classic Sangria

"This is an authentic version of the popular wine drink. You can add any fruit that you want, but I find that apples and pears absorb all the rum. This one is not diluted with carbonated beverages. I have much success with red Burgundy wine and white rum, though spiced rum is nice too."


Prep Time:10 Min
Ready In:2 Hrs 10 Min

Original Recipe Yield 6 servings

Ingredients

1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice

Directions

1.Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.

2.When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Irish Ginger Snaps

"I really liked these and so will your kids and family. Easy to make and taste fantastic"





Prep Time:10 Min
Cook Time:6 Min
Ready In:20 Min

Original Recipe Yield 2 - 3 dozen

Ingredients

1 cup white sugar
1 egg
1/4 teaspoon salt
3/4 cup shortening
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix well. Roll teaspoonfuls of dough into balls and roll the balls in sugar.

3.Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes.

Irish Toast

"A great Sunday brunch item for the adult palate. Serve with Irish Coffee for the full effect. Your taste buds will want to dance the Irish jig!"




Prep Time:5 Min
Cook Time:45 Min
Ready In:50 Min

Original Recipe Yield 6 servings

Ingredients

1 (16 ounce) loaf French bread
4 large eggs
1 fluid ounce Irish whiskey
1 1/2 fluid ounces Irish cream liqueur
1 teaspoon vanilla extract
1/4 cup butter
confectioners' sugar for dusting

Directions

1.Cut the bread into 12 slices. In a bowl, whisk together the eggs, Irish whiskey, Irish cream liqueur, and vanilla extract until well blended.

2.Heat some of the butter in a skillet over medium heat until the butter is hot and the foam has disappeared. Press each bread slice into the egg mixture, then fry in the hot skillet until nicely browned on both sides, about 2 minutes per side. Add more butter to skillet as needed. Brush each slice with butter, and sprinkle with confectioners' sugar.

Irish Black and Tan

"This is a St. Patrick's Day staple at my favorite Pub. Don't be fooled by the simple ingredients...The trick is getting them to layer just right. The key is to pour the stout SLOWLY. Enjoy!"



Prep Time:5 Min
Ready In:5 Min

Original Recipe Yield 2 servings

Ingredients

1 (12 fluid ounce) bottle lager beer (such as Harp®)
1 (12 fluid ounce) can or bottle Irish stout beer (such as Guinness®)

Directions

1.Gently pour half the lager beer into a tall beer glass. Place a large tablespoon, dome side up, an inch or so above the lager beer, with the tip of the spoon pointed slightly downhill. Slowly pour half the stout beer over the tablespoon, so the stout gently pours down the side of the glass in a thick trickle. Allow to stand a few seconds so 2 distinct layers of beer form.

Irish Whisky Tea

"This could certainly be family tradition or family recipe. This drink is very relaxing and a great way to sedate family members and friends."





Cook Time:2 Min
Ready In:2 Min

Original Recipe Yield 1 serving

Ingredients

1 cup boiling water
1 tea bag
1 (1.5 fluid ounce) jigger Irish whiskey
1 tablespoon milk
1 teaspoon white sugar

Directions

1.Pour boiling water into a mug, and place the tea bag in to steep for about 1 minute. Remove and discard the tea bag. Pour in the whiskey, milk and sugar as desired. Stir, drink, give me good rating, then relax.

Irish Beer Braised Stew and Colcannon

"This is a recipe I shared with as it is a yummy alternative to corn beef for St. Patrick's Day and a wonderful anytime dish! Enjoy!"





What to Drink? Syrah/Shiraz or Beer

Prep Time:1 Hr
Cook Time:2 Hrs
Ready In:3 Hrs

Original Recipe Yield 8 servings

Ingredients

Irish Stew:
1 tablespoon vegetable oil
1 (3 pound) beef chuck roast, trimmed of fat and cut into 1/2-inch cubes
2 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup coarsely chopped carrot
1 (12 fluid ounce) can or bottle dark beer
2 bay leaves
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cloves garlic, minced
2 tablespoons Worcestershire sauce

Calcannon:
3 slices bacon
2 pounds russet potatoes, peeled and cut into chunks
2 cups thinly sliced cabbage
1/4 cup milk, warmed
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons minced fresh parsley

Directions

1.Preheat oven to 325 degrees F (165 degrees C).

2.Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot, and brown the meat in 2 batches, stirring to brown the cubes on all sides. Return all the meat to the Dutch oven, sprinkle with flour, and stir lightly to coat the meat with flour. Stir in onion, carrots, dark beer, bay leaves, thyme, 1 teaspoon salt, 1/2 teaspoon pepper, garlic, and Worcestershire sauce. Bring the mixture to a boil, and cover.

3.Place the Dutch oven into the preheated oven, and cook for 45 minutes; uncover, stir the stew, and cook until the beef is very tender and the liquid is reduced by half, about 45 more minutes.

4.Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon and set aside.

5.About 30 minutes before the stew is ready, make the colcannon: Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

6.Place the cabbage into a microwave-safe bowl, and add 1 or 2 tablespoons of water. Cover and microwave on High for about 2 1/2 minutes; uncover (watch out for steam) and stir the cabbage. Cover and microwave for about 2 1/2 more minutes, until the cabbage is slightly tender but not mushy. Drain excess liquid, and set the cabbage aside, covered.

7.Place the potatoes into a large bowl, and add milk, butter, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Beat the potatoes with an electric mixer until smooth and creamy. Stir in the cabbage, crumbled bacon, and parsley until well combined.

8.To serve, place a scoop of colcannon onto a plate, make a hollow, and fill with braised beef stew.

Irish Glazed Corned Beef

"This apricot sweet sauce really brings out the flavor in corned beef. It is great to serve the sauce over cooked carrots also!"






What to Drink? Shaggy's Manhattan or Beer

Prep Time:15 Min
Cook Time:3 Hrs
Ready In:3 Hrs 15 Min

Original Recipe Yield 7 servings

Ingredients

4 1/2 pounds corned beef, rinsed
1 cup water
1 cup apricot preserves
1/4 cup brown sugar
2 tablespoons soy sauce

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.

3.In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.

4.Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.

5.Slice corned beef across grain and serve.

Irish Lamb Stew

"Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup 'ages' well!"







What to Drink? Tempranillo or Beer (Guiness)

Prep Time:20 Min
Cook Time:2 Hrs 25 Min
Ready In:2 Hrs 45 Min

Original Recipe Yield 10 servings

Ingredients

1 1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Directions

1.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.

2.Put lamb, salt, pepper, and flour in large mixing bowl. Toss to coat meat evenly. Brown meat in frying pan with bacon fat.

3.Place meat into stock pot (leave 1/4 cup of fat in frying pan). Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock, and sugar. Cover and simmer for 1 1/2 hours.

4.Add carrots, onions, potatoes, thyme, bay leaves, and wine to pot. Reduce heat, and simmer covered for 20 minutes until vegetables are tender.

Irish Soda Bread - Irresistible

"A very easy, very good tasting bread. Best if made the day before, or several hours before serving."






Prep Time:15 Min
Cook Time:1 Hr 10 Min
Ready In:1 Hr 25 Min

Original Recipe Yield 1 - 9x5 inch loaf

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1/3 cup white sugar
1 teaspoon salt
1 teaspoon baking soda
1 egg, lightly beaten
2 cups buttermilk
1/4 cup butter, melted

Directions

1.Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan.

2.Combine flour, baking powder, sugar, salt and baking soda. Blend egg and buttermilk together, and add all at once to the flour mixture. Mix just until moistened. Stir in butter. Pour into prepared pan.

3.Bake for 65 to 70 minutes, or until a toothpick inserted in the bread comes out clean. Cool on a wire rack. Wrap in foil for several hours, or overnight, for best flavor.

Irish Chicken and Dumplings

"This is our Irish family favorite and comfort food."







What to Drink? Ale

Original Recipe Yield 6 servings

Ingredients

2 (10.75 ounce) cans condensed cream of chicken soup
3 cups water
1 cup chopped celery
2 onions, quartered
1 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon ground black pepper
4 skinless, boneless chicken breast halves
5 carrots, sliced
1 (10 ounce) package frozen green peas
4 potatoes, quartered
3 cups baking mix
1 1/3 cups milk

Directions

1.In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.

2.Add potatoes and carrots; cover and cook another 30 minutes.

3.Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.

4.Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

Brazilian Chicken with Coconut Milk

"This simple chicken in a vibrant coconut milk sauce will fill your kitchen with the enticing aromas of South American cooking. It's great served over pasta or rice."





What to Drink? Chardonnay or Beer

Prep Time:15 Min
Cook Time:30 Min
Ready In:45 Min

Original Recipe Yield 4 servings

Ingredients

1 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
1 teaspoon ground coriander
4 skinless, boneless chicken breast halves
salt and pepper to taste
2 tablespoons olive oil
1 onion, chopped
1 tablespoon minced fresh ginger
2 jalapeno peppers, seeded and chopped
2 cloves garlic, minced
3 tomatoes, seeded and chopped
1 (14 ounce) can light coconut milk
1 bunch chopped fresh parsley

Directions

1.In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.

2.Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.

3.Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. Mix in the tomatoes and continue cooking 5 to 8 minutes. Stir in the coconut milk. Serve over the chicken. Garnish with the parsley.

Brazilian Fish Stew

"This super easy but hearty dish is full of flavor and absolutely delicious! It's a simplified version of a common Brazilian dish. This can be made easily on the stovetop or in the slow cooker for a no-fail convenience meal. Use salmon in place of tilapia for a stronger fish flavor. Serve with hot rice or warm tortillas."



What to Drink? Sauvignon Blanc

Prep Time:20 Min
Cook Time:25 Min
Ready In:1 Hr 5 Min

Original Recipe Yield 6 servings

Ingredients

3 tablespoons lime juice
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons minced garlic
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 pounds tilapia fillets, cut into chunks
2 tablespoons olive oil
2 onions, chopped
4 large bell peppers, sliced
1 (16 ounce) can diced tomatoes, drained
1 (16 ounce) can coconut milk
1 bunch fresh cilantro, chopped (optional)

Directions

1.Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat. Cover and refrigerate at least 20 minutes, up to 24 hours.

2.Heat the olive oil in a large pot over medium-high heat. Quickly fry the onions in the oil 1 to 2 minutes. Reduce heat to medium. Add the bell peppers, tilapia, and diced tomatoes to the pot in succeeding layers. Pour the coconut milk over the mixture. Cover the pot and simmer 15 minutes, stirring occasionally. Stir in the cilantro and continue cooking until the tilapia is completely cooked through, another 5 to 10 minutes.

Brazilian Cheese Bread (Pao de Queijo)

"These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan."

Prep Time:10 Min
Cook Time:20 Min
Ready In:40 Min

Original Recipe Yield 6 breads

Ingredients

1/2 cup olive oil or butter
1/3 cup water
1/3 cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
2/3 cup freshly grated Parmesan cheese
2 beaten eggs

Directions

1.Preheat oven to 375 degrees F (190 degrees C).

2.Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.

3.Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.

4.Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Brazilian Brigadeiro

"There is a great Brazilian sweet that is like a bonbon and extremely scrumptious and delicious called brigadeiro! This is a great type of sweet that is loved here in Brazil! Try it! You can make it in the microwave too, just remember to stir every minute."


Prep Time:10 Min
Cook Time:10 Min
Ready In:45 Min

Original Recipe Yield 20 servings

Ingredients

3 tablespoons unsweetened cocoa
1 tablespoon butter
1 (14 ounce) can sweetened condensed milk

Directions

1.In a medium saucepan over medium heat, combine cocoa, butter and condensed milk. Cook, stirring, until thickened, about 10 minutes.

2.Remove from heat and let rest until cool enough to handle.

3.Form into small balls and eat at once or chill until serving. Accent with Chocolate sprinkels.

Brazilian White Rice

"White rice is the main side dish made in Brazil. What makes this so different is that we fry it in oil with minced onion and garlic before adding water. You can also use part water, part chicken broth. The secret is to not let it overcook because it should come out loose and not sticky."



Prep Time:15 Min
Cook Time:30 Min
Ready In:45 Min

Original Recipe Yield 8 servings

Ingredients

2 cups long-grain white rice
2 tablespoons minced onion
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon salt
4 cups hot water

Directions

1.Place the rice in a colander and rinse thoroughly with cold water; set aside.

2.Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

Brazilian-Style Beef Ribs

"Whenever I go to Brazil I must eat at a Brazilian churrascaria and have some beef ribs. The meat is so tender and flavorful, it's hard to believe it's only seasoned with salt. Here's my version of Brazilian-Style Beef Ribs, enjoy!"


Prep Time:10 Min
Cook Time:6 Hrs
Ready In:6 Hrs 20 Min

Original Recipe Yield 3 servings

Ingredients

1 (3 pound) rack of whole beef ribs (not short ribs)
2 tablespoons sea salt, or more if needed
3/4 cup water

Directions

1.Preheat oven to 275 degrees F (135 degrees C).

2.Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. Discard the chewy membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs onto a cooking rack in a roasting pan.

3.Bake in the preheated oven until very tender, about 6 hours. Lightly baste the beef with water (use beef broth if you prefer) after the first 1 1/2 hours, being careful not to dislodge the salt. Baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings.

Brazilian Peanut Fudge

"You can make this easy fudge-like sweet using salted peanuts if you like. This will give it a slightly salty bite which is common in Brazil."




Original Recipe Yield 12 servings

Ingredients

1 (8 ounce) jar roasted peanuts, skins removed
1 (8 ounce) package tea biscuits (such as Marie Biscuits)
2 tablespoons white sugar
1 (14 ounce) can sweetened condensed milk

Directions

1.Line a 9-inch square dish with waxed paper.

2.Pulse the peanuts and biscuits together in a food processor until the mixture resembles coarse flour. Add the sugar and pulse to mix. Pour the sweetened, condensed milk into the mixture and process until the mixture forms a ball that pulls away from the sides of the food processor bowl.

3.Transfer the mixture to the prepared dish and press with your hands into an even layer. Allow to sit at least 15 minutes, up to overnight. Remove from the dish and cut into squares to serve. Store in air-tight containers between uses.

Brazilian Picanha

Picanha is the classic Brazilian steak/roast that is served by churrascarias (brazilian steakhouses) everywhere. It also happens to be very easy to make at home and incredibly tasty. If you can not find tri-tip, you can use a sirloin roast instead, though it is not quite as tasty. Most groceries will cut you a tri-tip roast to the approximate size you want if you ask.

Ingredients

1 Tri-tip roast 2-3 lbs
6 cloves garlic or 4-5 tablespoons of prepared crushed garlic
1/2 cup - 3/4 cup coarse sea salt
1/4 cup oilve oil

Instructions
Trim excess fat from the meat: Once isde of your roast happens to be a large slab of fat; trim this down to 1/4" approx. Cut meat into roughly 3" thick chunks so that one side has the slab of fat and the other side is lean red meat.

Mix salt and garlic together to make a paste, rub over each piece of meat - fully coating. You can add a dash of olive oil if the paste doesn't want to stick. Marinate the meat for a minimum of 3-4 hours, turning it over once an hour or so. Liquid should come out of the meat. Remove most of the marinade mixture from the meat. Then rub the meat with a little olive oil, and more garlic (to taste).

You can also skip the garlic and just use sea salt - which I have been informed is more "true" to the style, no marinating required - just rub sea salt onto the meat every time you rotate it. (Last time I went to the Gaucho down here, there was garlic...)

Cooking Option 1 - On the Grill
Grill over very high heat - in this case, the slices are usually grilled with the thick layer of fat on the side or on top until most of it melts away and the remaining fat becomes crispy. Each of the other sides is then grilled for about 20 seconds.

If cooking directly on grill - only turn ONCE - and that's when the side that's near the fire looks like it's almost burnt.

Cooking Option 2 - Above the Grill
If you want to do the grilling churrascaria style, skewer each piece of roast so that it forms a "C" shape on the skewer - the fat should be facing the outside and the red meat on the inside of the "C". Take 4 bricks, place 2 on each side of the grill and put hardwood charcoal in the middle. place the skewers (espetu) across like a bridge and rotate them every 2-3 minutes.

For Both:
Cook until rare using a meat thermometer - or your standard guess work. Take off heat and let sit for 5 minutes before carving. Carve perpendicular to the grain in 1/4" slices. Remove the fat trim before eating. Then grilled the now newly exposed meat for a short time and then repeat the process.

Note: Do not cook this steak more than rare for the initial cooking. The outside slices will be medium-well to medium. If you want your personal slices a little more done, slice and then toss slices back on the grill. Since you're constantly moving the meat back to the grill it will cook to more than rare (if you want it to) as it moves back and forth.

This is great for outdoor BBQ'ing with friends since you can carve meat from the Picanha as needed.

Serve with hot crusty bread and any side dishes you prefer. I don't recommend a sauce for the meat, it doesn't need it - however if you must, a horseradish cream goes very well. It also goes very well on Picanha sammiches tne next day...

German Gruenkohl (Kale) and Sausage

"A north German specialty, Gruenkohl (kale) and sausage was something with which my mother-in-law warmed our hearts and tummies in the winter. The north Germans serve this with boiled potatoes."




Prep Time:20 Min
Cook Time:1 Hr 25 Min
Ready In:1 Hr 45 Min

Original Recipe Yield 4 servings

Ingredients

1 pound kale, stemmed and chopped
3 slices bacon, chopped
1/2 onion, chopped
2 cups water, or as needed to cover
2 teaspoons beef bouillon granules
1/4 teaspoon ground nutmeg
1 tablespoon prepared mustard
1/2 pound thickly sliced cooked ham, or to taste
4 links kielbasa sausage
salt and ground black pepper to taste

Directions

1.Bring a pot of water to a boil, and stir in the kale; boil for 1 minute, and remove from the water with a slotted spoon. Set the blanched kale aside.

2.Place bacon into a large skillet over medium heat, and cook until browned, stirring frequently, about 8 minutes. Stir in the onion, and cook until translucent, about 5 minutes. Stir in the blanched kale, and cook until kale is bright green and starting to turn tender, about 4 minutes. Pour in enough water to cover, and bring the mixture to a boil. Reduce heat to a simmer, and stir in the beef bouillon granules and nutmeg. Simmer the kale until tender, about 30 minutes.

3.Stir the mustard into the kale, and lay the ham slices and sausage links on top. Simmer the kale, ham, and sausages until the sausages are cooked through, about 35 more minutes. Season to taste with salt and black pepper before serving.

Austrian Vanille Kipferl

"This recipe is known in America as almond crescents. I converted the measurements and translated this recipe that has been in my family for generations. It's an Austrian Christmas cookie."



Original Recipe Yield 3 dozen

Ingredients

2 cups all-purpose flour
1/3 cup white sugar
3/4 cup ground almonds
1 cup unsalted butter
1/2 whole vanilla bean

Directions

1.Preheat oven to 325 degrees F (170 degrees C).

2.Mix dry ingredients. Cut in butter with pastry blender, then quickly knead into a dough.

3.Shape dough into logs and cut off 1/2 inch pieces. Shape each piece into a crescent and place on a non-stick paper lined cookie sheet.

4.Bake approximately 8 to 10 minutes. Cool 1 minute and carefully roll in vanilla sugar. (To make vanilla sugar, blend 1/2 vanilla bean with 1 cup of sugar, sieve). Tip: vanilla sugar comes out like powered sugar, to make it stick to the cookie better, I mix it with regular sugar.

Sacher Torte

"This is pretty darn close to the original classic dessert produced by the Sacher Hotel in Vienna, Austria. It is a dense - not too sweet - apricot and chocolate concoction. It is a lot of work but WELL worth the effort!"





Prep Time:1 Hr
Cook Time:1 Hr
Ready In:5 Hrs

Original Recipe Yield 1 - 9 inch cake

Ingredients

Cake:
4 ounces semi sweet chocolate (chopped)
1/2 cup butter, softened
1/4 cup confectioners' sugar
2 teaspoons confectioners' sugar
6 eggs, separated
1/2 cup white sugar
2 tablespoons white sugar
1 cup cake flour

Filling:
1/4 cup water
1/4 cup white sugar
3 tablespoons dark rum, divided
1 (12 ounce) jar apricot preserves
1 tablespoon water

Icing:
9 ounces semisweet chocolate, chopped
3 ounces heavy cream

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 9-inch springform pan; place a circle of parchment paper inside, and butter that as well.

2.Melt 4 ounces of chocolate in a metal bowl placed over gently simmering water. Stir frequently until melted, then remove from the heat and let cool slightly.

3.Beat the butter together with confectioners' sugar until creamy. Mix in the melted chocolate, then beat in the egg yolks, one at a time. In a clean bowl, beat egg whites with white sugar until stiff and glossy. Fold into chocolate mixture, then fold in cake flour, until incorporated. Pour into prepared springform pan, and smooth the top.

4.Bake in the preheated oven until the edges begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out dry, about 45 minutes. Cool pan on a wire rack for 15 minutes, then run a small knife around the edge and remove the sides of the pan. Allow cake to cool completely on the base of the pan. When cool, remove from pan, and remove parchment paper; slice cake in half horizontally.

5.Bring 1/4 cup water and sugar to a boil in a small saucepan. When the sugar has dissolved and the syrup is clear, remove from heat and stir in 2 tablespoons rum. Brush 1/3 of the syrup onto the cut side of the cake bottom.

6.Puree the apricot preserves with 1 tablespoon of water until smooth. Bring to a simmer over medium heat in a small saucepan, and cook until thickened, about 2 minutes. Stir in remaining rum, then spread 1/3 of the jam mixture onto the cut side of the cake bottom. Place the top of the cake onto the bottom. Brush the outside of the cake with the remaining syrup, then spread remaining apricot preserves over the top and sides; refrigerate until the icing is ready.

7.To make the icing, melt 9 ounces of chocolate over a double boiler or in the microwave until smooth. Bring the cream to a simmer in a small saucepan, then stir into melted chocolate. Cool slightly, stirring often, until the chocolate reaches a spreadable consistency.

8.Set the cake on a cooling rack set over a cookie sheet or waxed paper to catch any drips. Pour the icing on top of the cake, and spread around the edges; allow excess icing to drip through the rack. Cool cake to room temperature, then carefully remove from the cooling rack using a spatula. Transfer to a dessert plate and store in the refrigerator. Allow cake to come to room temperature before serving.

Austrian Germknödel - Steamed Sweet Austrian Dumplings Recipe

Austrian Germknödel are a "Mehlspeise" or flour-based meal served in German-speaking households for lunch. "Germ" is the Austrian word for yeast and these yeasted dumplings hide a surprise inside. A spoonful of "Powidl", plum butter, is placed on the dough, which is then formed into a ball.

Served either with melted butter or vanilla sauce and poppy seeds crushed with sugar, Germknödel are popular at Austrian ski resorts. Try these dumplings on a cold day, after a bowl of vegetable soup for a delightful meal.

Makes 16 medium dumplings, or 8 servings.

Prep Time: 1 hour, 40 minutes
Cook Time: 20 minutes
Total Time: 2 hours

Ingredients:

***Dumplings***

•1 package instant yeast (2 1/4 tsp.)
•3 3/4 c. all-purpose flour (500 grams)
•1/2 c. sugar
•1 tsp. lemon zest
•2 T. vanilla sugar or sugar plus 1/2 tsp. vanilla extract
•1/2 tsp. salt
•1 egg
•5 T. butter, softened
•1 c. lukewarm milk

***Filling***

•3/4 c. Powidl or plum jam
•1 T. rum (optional)
•1/4 tsp. cinnamon (optional)

***Topping***

•1/3 c. poppy seeds
•1/3 c. sugar

Preparation:

Start the dough: Mix the instant yeast with the flour, sugar, vanilla sugar, lemon zest and salt. Add the softened butter, egg and milk and mix, using a dough hook or with a spoon by hand, until a medium-soft dough forms.

If you are using a mixer with a dough hook, you can continue kneading in the bowl with the hook until the dough is smooth and elastic. Adjust flour or milk as needed to make a pliable, but not sticky dough.

If you are making the dough by hand, turn it out on a lightly floured board and knead for several minutes, until smooth and elastic. If dough is too stiff, knead with wet hands until it becomes softer.

Form the dough into a ball, flour lightly and place in a bowl to double in a warm place. Cover with a clean towel. Let it rise about 1 hour, or until doubled in size. The dough made with instant yeast might rise faster.

Make filling: If you are adding rum and / or cinnamon to the jam, stir it together now. You may use any jam flavor or cherries or Nutella, too.

Form dumplings: Remove your dough from the bowl to a lightly floured board. Pinch off 2 ounce pieces (50-60 grams) You may make them larger, but they will take longer to steam.

Roll the pieces into a ball and then flatten them with your palm to form 4 inch circles (10 cm).

Add 2 teaspoons of jam to the center and then pull up opposite sides and pinch closed. Pinch the other two sides closed and make sure the jam is well-sealed inside the dough. Roll the dumplings bit in your hands to round up the dumpling.

Set dumplings on the floured board, sprinkle with flour if you wish, and cover with a cloth. Let sit 10 - 20 minutes.

Prepare your steamer: My "Silit" pressure cooker came with a steamer insert which I greased and used for 3 dumplings at a time. You could also use a bamboo steamer set up that they have for woks (to make dim sum) or the metal vegetable steamer covered with a cotton cloth cut to fit.

Place 1 to 2 inches in the pan, hang the steamer over the water and bring the whole thing to a boil (you will need a lid, too).

Steam: Place dumplings on steamer over boiling water, leaving about 1 inch of room to rise in all directions. Cover pan and steam 20 minutes.

Make topping: Grind equal amounts of poppy seeds and sugar in a poppy seed grinder or a blade coffee grinder. Set aside.

Serve: Place 1 or 2 dumplings on a plate and pour melted butter over the top. Sprinkle poppy mixture over top, as much as you wish.

You may also make vanilla sauce while you are waiting for the dough to rise. Pour vanilla sauce and poppy mixture over the top when you are ready.

Notes:

•You may substitute cake yeast or regular dried yeast for the instant. Proof both types in the milk before adding to the flour and other ingredients.

•Also, you can also use the poppy seeds whole, as I did in the images shown, to save a step.

•If this makes too many, or you don't want to steam them right away, you can place them in the refrigerator for later. This is what restaurants do, so they can steam one serving at a time.

•You can also bake these into sweet buns: Melt 1-2 tablespoons butter in a 9 x 13 inch dish, arrange the buns seam side down with a little space between them. Let them rise a few minutes, then bake at 350°F for 25 - 30 minutes. Drizzle a little icing on top and you have a wonderful breakfast bun.

Austrian Kaiserschmarrn

"Kaiserschmarrn is a traditional Austrian dessert. It is a caramelized pancake made with rum-soaked raisins, eggs, flour, sugar, and butter. The pancake is split into pieces while frying, sprinkled with powdered sugar, and served hot with plum sauce on the side or on top."

Prep Time:45 Min
Cook Time:15 Min
Ready In:1 Hr

Original Recipe Yield 4 servings

Ingredients

1/4 cup raisins
1/4 cup rum
1 cup whole milk
5 eggs
1/4 cup white sugar
1/2 teaspoon vanilla extract
salt
1 cup all-purpose flour
2 tablespoons butter
1 tablespoon butter, melted
1/4 cup confectioners' sugar, plus more for dusting
plum preserves for serving

Directions

1.In a small bowl, combine raisins with rum and let soak 30 minutes then drain.

2.In a medium mixing bowl, beat together the milk, eggs, white sugar, vanilla, and salt. Gradually whisk in the flour to make a smooth batter. Stir in the drained raisins.

3.In a large skillet melt 2 tablespoons butter over medium heat. Pour the batter into the skillet and cook 5 to 6 minutes, or until the pancake has set and the bottom is golden brown. Turn over the pancake and cook 3 minutes, or until this side is also golden brown. Using a spatula or two forks, tear the pancake into bite-size pieces. Drizzle in the melted butter and sprinkle with confectioners' sugar. Turn up the heat to medium high and use a spatula to gently toss the pieces for 5 minutes, or until the sugar has caramelized. Sprinkle with additional confectioners' sugar and serve with plum preserves.

Austrian Potato Plum Dumplings

"Sweet dark plums are wrapped in a potato dough, and boiled before rolling in sweetened toasted bread crumbs. As a seasonal dish these delicious dessert dumplings are perfect for us every fall. These take some time to make, but to me, they're well worth the effort."

Prep Time:35 Min
Cook Time:20 Min
Ready In:2 Hrs 55 Min


Original Recipe Yield 12 dumplings

Ingredients

4 large russet potatoes
1/2 teaspoon salt
1 tablespoon butter, softened
2 eggs, beaten
1/4 cup farina
1 cup all-purpose flour, or as needed

12 Italian prune plums
12 cubes white sugar

1/2 cup butter, melted
1/4 cup white sugar
1 cup dry bread crumbs

additional melted butter and sugar for garnish (optional)

Directions

1.Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.

2.In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.

3.Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.

4.On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3
inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.

5.Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.

6.Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

Chilean Gambas Pil Pil

"Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa."






What to Drink? Riesling, Sidecar or Special Lemonade

Prep Time:20 Min
Cook Time:12 Min
Ready In:32 Min

Original Recipe Yield 6 servings

Ingredients

10 cloves garlic, peeled and slightly crushed
1/2 cup grapeseed oil or olive oil
1 1/2 pounds large shrimp, peeled and deveined
1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
3 tablespoons pisco or brandy
salt to taste
cayenne pepper to taste
1 lime, cut into wedges, for serving

Directions

1.Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.

2.Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

Argentine Chimichurri Sauce

"This famous Argentinean sauce is perfect for any grilled foods. My restaurant customers love this sauce on garlic crostini with grilled flank steak slices."



Prep Time:10 Min
Ready In:10 Min

Original Recipe Yield 1 -1/2 cups

Ingredients

1 cup fresh parsley
3/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
1/2 tablespoon minced garlic
1/2 tablespoon pepper sauce (such as Frank's Red Hot®)

Directions

1.Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Argentine Rosemary Steak

"This is a wonderful steak dish that was prepared for me by an Argentine friend. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires."




What to Drink? Cabernet Sauvignon or True Manhattan

Prep Time:3 Hrs
Cook Time:16 Min
Ready In:3 Hrs 16 Min

Original Recipe Yield 4 servings

Ingredients

1 cup red wine
1 teaspoon salt
1 sprig fresh rosemary
4 New York strip steaks, cut 1-inch thick

Directions

1.Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.

2.Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.

Argentine Lentil Stew

"A unique combination of flavors makes this stew a favorite. Easy to prepare and kids love it."




Prep Time:15 Min
Cook Time:40 Min
Ready In:55 Min

Original Recipe Yield 4 servings

Ingredients

1 cup dry lentils
1 quart water
1 cube vegetable bouillon
3 medium tomatoes, peeled and diced
1 large onion, diced
1 carrot, sliced
1 medium apple - peeled, cored and diced
1/2 cup frozen peas
1 large clove garlic
1 tablespoon olive oil
1/4 cup barbeque sauce
1/2 teaspoon paprika
salt and pepper to taste

Directions

1.Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.

2.Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

Brazilian Lemonade

"This recipe for 'lemonade' actually uses limes. It is best served immediately."





Prep Time:10 Min
Ready In:10 Min

Original Recipe Yield 4 servings

Ingredients

2 limes
1/2 cup sugar
3 tablespoons sweetened condensed milk
3 cups water
ice

Directions

1.Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, water, and ice.

2.Blend in an electric blender, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice.

Brazilian Black Bean Stew

"This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad."


Prep Time:15 Min
Cook Time:30 Min
Ready In:45 Min

Original Recipe Yield 6 servings

Ingredients

1 tablespoon canola oil
1/4 pound chorizo sausage, chopped
1/3 pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt

Directions

1.Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.

2.Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Brazilian Passion Fruit Mousse (Maracuja)

"This is Brazilian favorite (and an old family recipe), and takes no cooking at all. It's a little tart and tangy for those of you who don't like your desserts to be too sweet."




Prep Time:15 Min
Cook Time:1 Hr
Ready In:1 Hr 15 Min

Original Recipe Yield 6 servings

Ingredients
8 passion fruits
1 tablespoon white sugar
1 (14 ounce) can sweetened condensed milk
2 cups cream

Directions

1.Break passion fruits in half, and empty contents into a bowl. Use a little water to help rinse the juice out of the skins. Mix with hands to soften pulp. Strain through a sieve or cheesecloth. Stir in sugar and sweetened condensed milk.

2.In a chilled bowl, beat cream until stiff peaks form. Fold 1/3 of the cream into the passion fruit mixture, then quickly fold in remaining cream until no streaks remain. Refrigerate for 1 hour.

Brazilian Feijoada

"Feijoada is a traditional Brazilian black bean stew which can incorporate as many as 15 types of meat, including tongue (lingua), beef (carne de vaca) and pork (carne de porco). Enjoy it with a caipirinha."




Prep Time:45 Min
Cook Time: 5 Hrs
Ready In: 5 Hrs 45 Min

Original Recipe Yield 6 servings

Ingredients
1 1/2 pounds whole beef tongue
1 quart water
1 (12 ounce) bag dried black beans
4 ounces dried chipped beef
1 chourico, cut into 1-inch pieces
4 ounces bacon, cut into 1-inch pieces
1 tablespoon vegetable oil
1 clove garlic, finely chopped
1 onion, chopped
2 jalapeno peppers, minced
1 large tomato, chopped
1/8 teaspoon salt
1 pinch cayenne pepper
1 large orange, thinly sliced

Directions

1.Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.

2.Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.

3.When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.

4.Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.

5.Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
6.To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.

Scottish Shortbread

"Light, very buttery. Does not make a large batch, but are simple enough to make many batches. Recipe does not double well."








What to Drink? Sparkling wine or Tea

Original Recipe Yield 2 dozen

Ingredients
1 1/2 cups all-purpose flour
1/3 cup white sugar
3/4 cup butter

Directions

1. Preheat oven to 350 degrees F (180 degrees C).

2. Blend all ingredients well. Dough will be stiff.

3. Press into a 9 x 9 inch buttered dish. Prick top with a fork.

4. Bake until pale golden brown on the edges. Cool and cut into squares or wedges.

English Cottage Pie

"Proper English Cottage Pie is a delicious, very traditional mince pie (beef) topped with mashed potato. Serve with garden peas."






What to Drink? Zinfandel or Beer

Original Recipe Yield 6 servings

Ingredients
1 pound lean ground beef
1 onion, diced
3 carrots, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 tablespoon Italian seasoning
2 tablespoons chopped fresh parsley
1 1/2 cups beef broth
1 tablespoon tomato paste
salt and pepper to taste
4 potatoes, peeled and diced
1/4 cup butter, softened
1 cup milk
salt and pepper to taste
1/4 pound shredded Cheddar cheese

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 1 minute. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, mixed herbs, and parsley.

3. In a small bowl, combine beef broth and tomato paste. Mix together, then add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 15 minutes, stirring occasionally, until almost all of liquid has been absorbed. Spoon mixture into a 9 inch pie plate.

4. To Make Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.

5. Mash potatoes until smooth, then add butter or margarine, followed by milk. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated Cheddar cheese.

6. Bake in preheated oven for 25 minutes, until top is browned and cheese is bubbly.

Irish Corned Beef and Cabbage

"This is a family recipe and has been made this way for years. She has no idea where the recipe came from but it is absolutely the best. Easy and quick...Enjoy!"





What to Drink? Lemon Whiskey Slush or Beer

Prep Time: 15 Min

Cook Time: 4 Hrs

Ready In: 4 Hrs 15 Min

Original Recipe Yield 8 servings

Ingredients
1 (5 1/2 pound) corned beef brisket
2 tablespoons pickling spice
1 large orange, sliced in rounds
2 stalks celery, sliced
1 large onion, sliced
1/2 cup cold water
6 tablespoons margarine, divided
1 large head cabbage, cored and sliced
1 cup Golden Delicious apples, cored and quartered with peel
1/4 cup cold water

Directions

1. Preheat the oven to 300 degrees F (150 degrees C). Line a 9x13 inch roasting pan with aluminum foil, leaving enough extra extending over the sides to cover and seal in the roast.

2. Rinse the brisket, and pat dry. Rub with pickling spice, and place in the prepared roasting pan. Arrange celery, orange and onion slices on and around the roast. Pour in 1/2 cup of water, and wrap aluminum foil up over the roast tightly, making sure the ends are sealed.

3. Bake for about 4 hours in the preheated oven, or until meat is tender.

4. About 45 minutes before the roasts time is up, heat 3 tablespoons of margarine and 1/4 cup of water in a large pot. Add cabbage and apples, cover, and simmer over low heat for about 30 minutes. Occasionally shake the pot so that nothing sticks to the bottom. Serve with remaining margarine and sliced corned beef.

Swiss BaumKuchen (Layered Treecake)

"A true Swiss Baumkuchen is almost impossible to make at home. It requires a rotating spit, and almost a gallon of batter, and loads of time. This is a smaller version, although it too takes time. The results taste a little like a Kit-Kat bar. The many layers will remind you of the famous Dobostorte."


What to Drink? Port or Coffee

Prep Time: 30 Min

Cook Time: 40 Min

Ready In: 1 Hr 30 Min

Original Recipe Yield 1 -9 inch square cake

Ingredients
7/8 cup unsalted butter, softened
1 cup sifted confectioners' sugar
7/8 cup cornstarch
5 1/2 ounces almond paste
1 1/2 teaspoons vanilla extract
1 pinch salt
2 egg yolks
6 egg whites
3/4 cup white sugar
3/4 cup all-purpose flour
9 (1 ounce) squares semisweet chocolate
2 1/2 teaspoons vegetable oil

Directions

1. Butter a 9 inch square metal pan. Place a sheet of parchment paper in the bottom. Butter the parchment, and flour the whole pan. Position the rack of the oven to the lowest level, and preheat the broiler.

2. In a large bowl, cream the butter or margarine until light and fluffy. Add in the almond paste in small chunks; beat until smooth. Add the confectioners' sugar, cornstarch, vanilla, and salt. Beat in the yolks one at a time, beating well after each addition. Beat until smooth.

3. In another bowl, beat the egg whites to soft peaks. Add in the sugar slowly while continuing to beat the meringue to stiff, glossy peaks. Fold the meringue into the yolk mixture. Sift the flour over this, and fold in.

4. Spoon a small amount of batter onto the parchment in the baking pan. With a pastry brush, paint the batter on. You want to cover the paper completely, but have a thin layer. Place under the broiler, and cook until light brown; this should take about 1 to 2 minutes. Brush another layer of the batter over the cake, and place under the broiler. Continue on in this way until all of the batter is used. Cool completely. Turn the cake out of the pan, and trim the edges clean.

5. In a double boiler, combine the chocolate and the oil. Heat until the chocolate is smooth. With a pastry brush, brush one side of the trimmed cake with some chocolate. Don't make it too thick. Allow this to harden. Turn the cake over, and brush the other side. Allow the cake to set. Cut the cake into 6 narrow strips, each about 1-1/2 inches wide. Brush the sides and top with the glaze, and allow to set. Store in the refrigerator, but serve at room temperature.

Portuguese Chourico Stew

"This is a nice winter soup that will warm you up after being outside in the snow! This is great as a meal with some crusty French bread. I sometimes add a can of white beans."






What to Drink? Riesling

Prep Time:15 Min

Cook Time:40 Min

Ready In:55 Min

Original Recipe Yield 6 servings

Ingredients
4 cups water
1 (16 ounce) package Portuguese chourico sausage, diced
2 potatoes, diced
1/2 head cabbage, coarsely chopped
3 carrots, diced
1 small onion, chopped
1 stalk celery, diced
1 (15 ounce) can mixed vegetables, drained
2 tablespoons chopped fresh parsley
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/2 teaspoon ground red pepper
2 tablespoons cornstarch (optional)
2 tablespoons water (optional)

Directions

1. Place the water, chourico, potatoes, cabbage, carrots, onion, celery, canned vegetables, parsley, garlic powder, celery salt, and red pepper in a large pot. Bring to a simmer over high heat, then reduce heat to medium-low and continue to simmer the soup until the vegetables are tender, about 40 minutes. If soup is too thin, stir in cornstarch dissolved in water to thicken.