Recipes+-+The+Americas


 * Ben's American Recipe is...**

__**SO'O KU'I**__

 * 3 Tbsp. oil**
 * 1 garlic clove**
 * 1 onion**
 * 3/4 cup water**
 * 1 tsp. salt**
 * 2 cups cooked ground beef**
 * 1 dash cumin**
 * 1 1/2 cups rice**
 * Heat oil, brown the garlic and onion. Cook until onion softens. Add water.**
 * Bring to boil and add rice. Let boil for 15 minutes. Mix in meat and cumin. Allow to cook few minutes more. Bake a pastry shell for 7-8 minutes. Add mixture in it.**
 * Optional:**
 * Add a hard-boiled egg to mixture.**

= Chilean Empanadas - Empanadas de Pino =

Ingredients:

 * Empanada dough (see recipe link below)
 * 3 large onions, chopped
 * 1 pound ground beef
 * 2 teaspoons cumin
 * 1 teaspoon chile powder
 * 1 tablespoon paprika
 * 1 beef bouillon cube, dissolved in 1/4 cup hot water
 * 2 tablespoons flour
 * 1/2 cup raisins
 * 1/2 cup chopped olives
 * 2 hard boiled eggs, sliced
 * 1 egg yolk
 * 2 tablespoons milk

Preparation:
[|Empanada Dough]
 * 1) Prepare [|empanada dough] and chill.
 * 2) Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.
 * 3) Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.
 * 4) Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.
 * 5) Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.
 * 6) Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.
 * 7) Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.
 * 8) Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.
 * 9) Bake at 350 for 25-30 minutes, or until golden brown.

Flan de Naranja from "Flavors of Paraguay, A cookbook" -Ben's Recipe- 1 pint milk 2 egg yolks 3 tablespoons sugar 4 oranges 1 tablespoon cornstarch cinnamon to taste

Mix egg yolks, sugar, and cornstarch, slowly adding hot milk. Stir constantly until it thickens to the consistency of custard. While cooling, peel and cut oranges into sections and put them in a bowl, sprinkling liberally with sugar. Pour the custard over the oranges, add a sprinkling of cinnamon, chill and serve.

~Johanna's Recipe~
 * = **Jamaican** ** Red Stripe Chicken **=

INGREDIENTS : METHOD:
 * ¼ cup vegetable oil
 * 3 pounds chicken
 * 2 cups canned coconut milk/cream
 * 1 cup Red Stripe beer
 * 1 Large onion (chopped)
 * 1 large green bell pepper
 * Salt and pepper
 * 1) Cut the chicken into serving pieces
 * 2) De-deseed green bell pepper and chop up onion
 * 3) Heat vegetable oil in Dutch pot
 * 4) Brown the chicken in oil (both sides)
 * 5) Remove the chicken
 * 6) Pour off some of the oil.
 * 7) Leave 2 table spoon of oil in the pot
 * 8) Return the chicken to the pot
 * 9) Add the coconut milk and red strip beer
 * 10) Once the pot is boiling reduce to heat to a simmer
 * 11) Cook for 30 minutes
 * 12) Add onion, bell pepper
 * 13) Add salt and pepper to taste
 * 14) Let simmer for 15-20 minutes as the liquid reduces and thickens.
 * 15) If the liquid evaporates before the chicken is done replenish more Red Stripe beer.
 * 16) Serve while hot
 * 17) Serving size 4-6

Lisa's recipe**: Mid West of America** = = =__**Johnny Mazzetti**__=

1 1/2 lbs.ground beef 2 lbs.ground pork 6 chopped hard boiled eggs 3 cups onions chopped 6 cloves of garlic 2 cups sliced sweet peppers 4 tablespoons of cooking oil 5 cups of chopped celery 2 cans of tomatoes 1 can of Arturo sauce 1 can of tomato paste 1 tablespoon ground pepper 2 cans tomato soup 3 cups mushrooms with juice 2 cups sliced stuffed olives 2 cans pimientoes chopped 3 bay leaves 1 bunch chopped parsley 5 cups American grated cheese 1 1/2 lbs. wide eggs noodles

Fry beef and pork in a large skillet with oil. When it has cooked a while,add clove of garlic thinly sliced, onions, and sweet pepper. Fry a little and then add all ingredients, except noodles, cheese. Simmer a while, boil noodles and drain. Grease a large pan and mix the above mixture of noodles, sprinkle grated cheese in layers and on top. Bake in slove oven for two hours at 275 degrees. Salt to taste.

California Chicken (Kenneth)  **Ingredients** * 4 skinless, boneless chicken breasts
 * 1 teaspoon olive oil
 * 1/2 teaspoon onion powder
 * 1 pinch salt
 * 1 pinch ground black pepper
 * 2 avocados - peeled, pitted and sliced
 * 2 ripe tomatoes, sliced
 * 1 (8 ounce) package Monterey Jack cheese, cut into 10 slices

Directions
||  || === Arroz con Leche Pero el de Verdad (Jay) Ingredients - 1 liter of milk (not skim or skim) - 8 tablespoons sugar (for rice) - 8 tablespoons of rice (Not parboiled or short grain) - 2 Eggs - 3 tablespoons sugar (for whites) - 2 teaspoons vanilla - Cinnamon to taste Preparation Is placed in the fire a liter of milk with sugar, when the milk is boiling, add the rice (stir a few times to prevent sticking) and lower the fire to cook slowly. After 10 minutes, we tested the rice until very soft (during this time we noticed that some of the evaporated milk and rice milk begin to make a creamy consistency, if not take this consistency is that rice and milk used are not recommended.) Then, with rice and soft, remove from the fire as we stand while we beat the eggs. We beat the snow to clear and add the 3 tablespoons sugar, beat well then add the yolks and two teaspoons of vanilla. This preparation is incorporated into the rice and put 3 or 4 minutes on medium heat, stirring always. Preparation is placed in a dish or individual molds (exit 8 or 9 or so) and decorate with cinnamon. Comments The cost is in euros and level of Spanish life A dollar is worth half a Euro or so. Preparation time in minutes ===
 * 1) Preheat oven to 350 degrees F (175 degrees C).
 * 2) Warm oil in skillet and add chicken and onion. Cook 15 minutes or until chicken is browned and just about done. Add salt and pepper to taste.
 * 3) Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese. Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven, add 2 to 3 slices of avocado on top of each breast, and serve immediately.

**Jiho's Cuban Spicy Mojo Chicken**
Chicken prep. ingredients: 1tsp cumin seeds (or cumin powder) 3 garlic cloves, peeled 1 red chili, stemmed ¼ tsp salt 2tbsp olive oil 1½ tbsp fresh-squeezed orange juice (most can also use sour orange juice) 1½ tbsp fresh-squeezed lime juice 2 large boneless chicken breasts

For the Warm Salsa: 2 tbsp chicken drippings or olive oil ½ cup orange juice 1 tsp grated lime peel 1 tsp honey 2 tsp thick sweet soy sauce 4-5 tbsp of chilled, unsalted butter ½ firm but ripe mango, peeled, diced ½ ripe avocado, peeled, diced freshly chopped herbs to taste (coriander, parsley, etc.) To make the marinade: In a heavy medium-size skillet over a medium-high heat, toast the cumin seeds until fragrant (slightly darker in color), about 2 minutes. Transfer the seeds, garlic, chili and salt into food processor (preferably a small one) and grind into a coarse paste. Place into a medium bowl.

Heat the olive oil in the same skillet until very hot and pour over the paste. Stir to blend. Let stand for 15 minutes. Whisk in the orange juice and lime juice. Pour the marinade into a rectangular or oval gratin dish and cool. Add the chicken to the marinade, turning to coat. Cover the chicken with plastic wrap and refrigerate for at least 1 hour and up to 3 hours. Preheat the oven to 350 F. Remove the chicken from the marinade. In a heavy skillet, over moderately high heat, brown the chicken on both sides (about 2-3 minutes per side).

Finish chicken in the oven (7-8 minutes). Cover with foil and allow to rest for 3-5 minutes.

While the chicken is baking, whisk together the chicken drippings, orange juice, lime peel, honey and soy sauce in saucepan over medium-high heat. Bring to a boil and reduce (approximately 5-8 minutes). Remove from the heat and quickly whisk in the pats of butter one at a time.

Combine the mango and avocado in medium bowl. Scatter the mango and avocado around the chicken, drizzle with sauce and sprinkle with fresh chopped herbs.

Serve with black beans and rice Serves 4

BBQ Chicken
 * Ingredients:(JOSH Fern)**
 * 4 boneless chicken breast halves, skin removed
 * 2 teaspoons olive oil or Canola oil
 * grill seasoning, such as a mesquite flavored seasoning or spicy chicken seasoning
 * 1 cup ketchup
 * 3 tablespoons maple syrup or packed brown sugar
 * 1 tablespoon Dijon mustard
 * 1 tablespoon cider vinegar
 * 2 tablespoons Worcestershire sauce
 * 1 teaspoon chili powder
 * 1 tablespoon olive oil or Canola oil

**Preparation:**
Heat oven to 350°. Wash chicken and pat dry. Rub with 2 teaspoons of oil and sprinkle generously all over with the grill seasoning. Arrange in a shallow greased 2-quart baking dish. Combine the remaining ingredients and stir to blend. Pour over the chicken. Cover the baking dish tightly with foil and bake for 25 to 35 minutes, or until chicken is tender and cooked through. The chicken should register 165° on an instant-read thermometer.

Serves 4. Peace's Recipe 1 loaf bread 1 can sweet condensed milk about 3 cups shredded cheddar cheese Worcestershire to taste mustard to taste toothpicksCut the package of bacon in half (not lengthwise), take three slices of the cut bacon and lay them side by side. Remove the crust from a slice of bread. Place the slice of bread on top of the three slices of bacon and flatten it. Next, mix the sweetened condensed milk with mustard and Worcestershire sauce to taste. The mixture is should be sweet and sour. Spoon the mix on top of the bread. Sprinkle a handful of shredded cheddar cheese over the milk mixture. Roll the three pieces of bacon up and skewer three toothpicks through the rolls making three separate sections. Then cut the roll into thirds. Repeat until all of the bacon is used up. When finished making the wraps, put them on a broiling pan and bake at 375°F degrees until bacon is cooked and brown. ||
 * BACON WRAPS FROM ARGENTINA ||  ||
 * 1 package bacon

Gina's Recipe Mexico - **Tortillas** > **Guacamole**
 * Ingredients:**
 * 500 g beef schnitzel, thickly sliced
 * 1 red onion, peeled and sliced
 * 2 tsp ground cumin
 * 1 tsp ground coriander
 * 3 cups **Wattie's Frozen Chuckwagon Corn Mix**
 * 300g can red Kidney Beans, drained and rinsed
 * 1/2 cup **Wattie's Bit on the Side Tomato Relish**
 * 1/4 cup chopped fresh coriander
 * 1 avocado, peeled and diced
 * 2 tomatoes, deseeded and diced
 * 2 tbsp chopped fresh coriander
 * 1/2 large mild red chilli, deseeded and chopped
 * 2 spring onions, finely sliced
 * 480g packet **Quality Bakers Sundried Tomato Tortilla**
 * lettuce for 4
 * sour cream to serve

1. Heat a non-stick frying pan or wok with a dash of oil, stir fry schnitzel strips until browned, this is best done in two batches, set aside. 2. Reduce the heat and pan fry the onion until tender, but not brown. Stir in cumin and coriander, cook for 1 minute. Increase heat, add the **Wattie’s Chuckwagon Corn Mix** with 1/2 cup water and cook for 5-6 minutes or until hot and the water has almost evaporated. Add the red kidney beans, browned schnitzel **Wattie’s Bit on the Side Totally Tomato Relish**, coriander and season. 3. Process together the avocado, tomatoes, fresh coriander and chilli in a food processor, stir in the spring onions and season. 4. Pierce the pack of **Quality Bakers Sundried Tomato Tortilla** and place the whole pack in the microwave. Cook for 1 minute on high power. 5. Place some lettuce in the centre of each tortilla and pile with the hot Mexican mix. Spoon over a little guacamole, fold to enclose the filling. Serve with sour cream on the side.
 * Method:**

Lauren Cleope's Recipe Brazil ** Brigadeiro ** (Chocolate truffles)

**Ingredients:** 1 can of sweetened condensed milk 1 tablespoon of butter 1 egg yolk (optional) 2 tablespoons of cocoa powder (sweet or without sugar) 1 package of chocolate sprinkles small paper cases

1. Put the condensed milk, butter, egg yolk and cocoa powder in a pan and mix them all together. 2. Let the mixture cook over low heat for about 12 minutes, stirring it constantly until the mixture loosens from the bottom of the pan and it is thick like cream. 3. Put the mixture on a greased plate and allow it to cool down completely. 4. Roll 1 teaspoon of mixture into small balls. Tip: Grease your hands with butter before making the small balls. Wash your hands once in a while if necessary. 5. Put the chocolate sprinkles in a bowl and roll the small balls in the chocolate sprinkles. 6. Place balls in small paper patty cases and then on a serving plate.
 * Preparation:**

=**recipe: Coney island hot dog**=

Julie Burke
2) Warm the oil in a large skillet, not a non-stick, over medium high heat. Add the onions and sprinkle with the salt. This helps pull the moisture out. Move them around occasionally with a wooden spoon so they don't burn. Cook until the edges start to brown. Whatever you do, do not let them burn. Add the garlic and cook for another minute. 4) While the onions are simmering, warm the kraut in a pan or for 15 seconds in the microwave, [|cook the franks], and [|prepare the buns]. 5) place the frank on the bun, squirt on the mustard, add the onions, and then the kraut.



**virgin mary recipe**
= = Makes 1 glass.
 * ** Ingredients ** ||
 * ||  || 3/4 cup [|tomato] juice, chilled ||
 * || a dash of [|Tabasco] ||
 * || 3 dashes [|Worcestershire sauce] ||
 * || a dash of fresh [|lemon juice] ||
 * || a pinch [|celery] [|salt] (optional) ||
 * || [|pepper] to taste ||
 * || [|salt] for frosting ||  ||
 * ** For the garnish ** ||
 * ||  || slice of [|lemon] ||   ||

=Seven Layer Taco Dip-Lauren Bell=

Ingredients

 * 1 (1 ounce) package taco seasoning mix
 * 1 (16 ounce) can refried beans
 * 1 (8 ounce) package cream cheese, softened
 * 1 (16 ounce) container sour cream
 * 1 (16 ounce) jar salsa
 * 1 large tomato, chopped
 * 1 green bell pepper, chopped
 * 1 bunch chopped green onions
 * 1 small head iceberg lettuce, shredded
 * 1 (6 ounce) can sliced black olives, drained
 * 2 cups shredded Cheddar cheese

Directions

 * 1) In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
 * 2) Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
 * 3) Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.

**Campbell about USA**
Buffalo wings


 * Chicken wings -- 2 pounds
 * Butter or margarine -- 4 tablespoons
 * Hot pepper sauce -- 5 tablespoons
 * Salt and pepper -- to season
 * Oil for deep frying
 * Celery sticks -- about 12
 * Blue cheese dressing -- 1 cup

Method

 * 1) Cut off the wing tips and discard them or freeze them for stock. Cut the wings into two pieces at the joint. These are called drumettes and flats.
 * 2) Place the butter, hot pepper sauce, salt and pepper in a saucepan and bring to a simmer, whisking the ingredients together. Remove from heat and set aside.
 * 3) Heat the oil to 375°F in a large, deep pot or deep fryer. Deep fry the chicken wings in small batches until they are cooked through and crispy on the outside, around 4 to 5 minutes. Remove to a paper towel-lined baking pan and hold in a warm (200°F) oven while you deep fry the rest.
 * 4) Pour the sauce into a large mixing bowl. Add the cooked chicken wings to the bowl and toss to coat with the sauce. Serve immediately with celery sticks and blue cheese dressing.

Variations

 * **Butter or Margarine**: Many Buffalo wing purists insist that using margarine makes a better wing than butter. It's up to you.
 * **Hot Pepper Sauce**: The original hot pepper sauce used for Buffalo wings is Frank's Brand Original Red Hot Cayenne Pepper Sauce. If you can't find it, Crystal Brand is the next best thing. Tabasco Brand sauce, while excellent, is actually a distant third choice for original Buffalo wings. The flavor's just not right.
 * **Accompaniments**: The original accompaniments were just celery sticks and blue cheese. Many places offer ranch dressing instead, and sometimes include carrot sticks.
 * **Breading**: Not for the real thing, you don't!
 * **Low(er) Fat Version**: Skip the deep fryer. Season the wings with a little salt and pepper and bake in a 400°F oven for 15 to 20 minutes, or until cooked through and browned.
 * **Spiciness**: Add more or less hot pepper sauce to match your tolerance for heat.
 * It works best to fry the drummettes separately from the flats, as the drummettes take longer to cook.

Esther's Recipe
 * PERUVIAN GRILLED CHICKEN**

Equipment
small bowl or jar with a lid plastic sealable bag grill or grill pan

Ingredients
1/3 cup (80 ml) low sodium soy sauce 2 tablespoons fresh lime juice 5 garlic cloves, minced 2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon dried oregano 1/2 teaspoon fresh ground black pepper 1 tablespoon vegetable oil 1 whole chicken (about 3 1/2 pounds/1.5 kilos), quartered (//I use 4 boneless skinless chicken breasts on the grill pan.)// lime wedges

Preparation
1. MARINATE: Whisk together soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil. Put chicken in a large sealable bag and add marinade. Seal the bag and marinate in the refrigerator 8 to 24 hours. 2. Discard the marinade, then pat chicken dry. 3. Preheat the grill pan over medium-high and add the chicken. Place the chicken pieces on the pan, cooking 7 to 10 minutes per side (less if they are boneless or very thin), turning once. 4. Squeeze lime juice over the chicken and serve.

Variations
GAS GRILL: Preheat the grill on high. Oil the grill rack and grill the chicken over a turned-off burner, skin side down and covered. Turn once after about 15 minutes and grill until cooked through, about 30 to 35 minutes. CHARCOAL GRILL: Open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot. Oil the grill rack, then grill chicken over the area with no coals. Turn once after about 15 minutes, and continue grilling until cooked through, about 30 to 35 minutes. Add more charcoal to maintain heat. OVEN: Roast the chicken quarters in middle of a 500°F/260° C oven in a 13- by 9-inch roasting pan with 1 cup water for 30 minutes. Then tent with foil and roast until brown and cooked through, about 15 minutes more.