Cooking the South American Way: Revised and Expanded to by Helga Parnell

By Helga Parnell

Introduces the heritage, land, and foodstuff 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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Additional resources 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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Preparation time: 15 minutes Cooking time: 45 minutes Serves 6 45 Side Dishes The purpose of a side dish is to complement and enhance the main course. Typically, side dishes feature starchy foods with a relatively mild flavor, such as potatoes, rice, or plantains. South American cooks carefully select side items that will not compete with or over­ power the taste of the fish, chicken, or beef main entrée. South American side dishes are not limited to starches and hot vegetables, however. Turn to the Soups and Salads section of this book for creative side dish ideas.

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.

Package frozen peas 4 eggs* *Cholesterol-conscious cooks may wish to replace the eggs with egg substitute. 1. Melt butter in frying pan and sauté peas over medium heat for 5 minutes. 2. Carefully crack eggs on top of peas. Cover and steam until eggs are cooked, about 5 minutes. 3. Gently transfer to serving dish or directly onto individual plates. Preparation time: 10 minutes Cooking time: 10 minutes Serves 4 Kale/ Couve (Brazil) 1 head kale 2 tbsp. olive or vegetable oil 2 cloves garlic 1. Wash kale thoroughly.

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