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Cooking the South American Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

By Helga Parnell

Introduces the historical past, land, and meals of the international locations of South the United States, and contains recipes for such dishes as black bean casserole from Brazil, red meat soup from Argentina, and almond meringue from Chile.

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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)

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With such an abundance of clean vegatables and fruits, many salads served in South the United States are rather unique. fowl rice soup (bottom) or pork stew (top) are exceptional appetizers to start a meal. (Recipes on pages 32 and 33. ) 31 chook Rice Soup/ Canja com Arroz (Brazil) Broth: 1. position the chook, celery stalks, carrot, onion, salt, pepper, and four skinless, boneless bird breasts, water in huge saucepan or stockpot reduce into items and convey to a boil. 2 celery stalks with leaves, minimize in four 2. decrease warmth, hide, and simmer for items each one 1¥ hours. 1 carrot, peeled and quartered three. utilizing a colander, pressure broth right into a 1 onion, peeled and quartered bowl. Set chook items apart and discard cooked greens. stem from 1 sprig of parsley four. go back liquid and fowl to pot, 2 tsp. salt and upload the diced celery, diced ø tsp. pepper carrots, parsnip, tomato, rice, and basil. eight c. water five. conceal and simmer for 20 mins. 6. Serve scorching, garnished with chopped Soup: parsley or chives. training time: half-hour 2 celery stalks, diced Cooking time: 2 hours 2 carrots, peeled and diced Serves four to six 1 medium parsnip, peeled and diced 1 tomato, chopped ∂ c. cooked rice ø tsp. basil ø c. chopped parsley or chives for garnish 32 pork Stew/ Guiso de Vacuno (Peru) three tbsp. vegetable oil* 1. warmth oil in a pan and sauté onions. 2 medium onions, chopped 2. upload meat and brown good, approximately 20 mins. 1¥ lb. around steak, cubed three. upload all spices, salt, vinegar, and 2 tsp. paprika pork bouillon. carry to a boil, 1 tsp. cumin stirring to combine good. 1 tsp. garlic powder four. decrease warmth, conceal, and simmer for ø tsp. crimson pepper flakes 20 mins. 1 tsp. salt five. upload squash, conceal, and simmer for one other 20 mins. ø c. white wine vinegar 6. upload peas and corn and warmth 2 c. red meat bouillon completely. 2 c. squash, peeled and reduce into 7. Garnish with parsley and serve. ¥-inch pieces** guidance time: half-hour 1 c. frozen peas Cooking time: ø 1 hours 1 c. frozen corn Serves 6 three sprigs parsley *To decrease the fats content material of this recipe, use 2 tbsp. oil and sprinkle a bit salt at the onions to convey out their traditional juices. prepare dinner in a nonstick pan. **For ease of practise, pick out a squash, corresponding to butternut, with out ridges. Use a vegetable peeler to peel the squash. Then chop it in part lengthwise and scoop out the seeds. Chop flesh of squash into items. 33 Uruguayan Bean Salad ( Uruguay) three c. canned fava or kidney beans, 1. mix the entire elements in a tired and rinsed bowl and toss. Serve chilled. 1 huge tomato, chopped and education time: 20 mins seeded* Serves 6 æ c. chopped onion ø c. clean Italian parsley, chopped three tbsp. purple wine vinegar 2 tbsp. olive oil 1 tsp. oregano ¥ tsp. overwhelmed pink pepper ¥ tsp. black pepper ø tsp. salt *To seed a tomato, reduce the tomato in part and use a paring knife to chop out the seeds. 34 Seafood Salad/ Ensalada de Mariscos (Chile) four medium tomatoes 1. rigorously scrape out the pulpy facilities of the tomatoes and set ø c.

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