North & South America recipe collection

The whole family loved this recipe! The second time I made it I substituted some of the ketchup with chili sauce with no noticeable difference.

Within about 25 minutes, this delicious vegetable nachos will be in front of you, cheesy, crunch, creamy...

From the Castle Restaurant (Olean, NY) (now out of business). A copycat simplified home cook version that's easy to make.

A delightful, tangy rhubarb cake with a moist buttermilk crumb and a sweet, crunchy cinnamon-brown sugar topping. Passed down from a beloved aunt, this recipe is perfect for spring or anytime you crave a comforting dessert. Use fresh or frozen rhubarb for year-round enjoyment.

This is my rendition of a recipe from an old Campbell's Soup cook book.

Marlboro Country guacamole is a stripped-down, cowboy-style take on the classic: mashed avocado, chopped onion, pimentos, and a squeeze of lemon. Five ingredients, ten minutes, Western ranch vibes.

Mennonite whole wheat bread sweetened with honey and molasses, made the traditional Pennsylvania way. Four hearty loaves with a tender crumb and rich, slightly sweet flavor that beats any store-bought wheat bread.

Similar to a tamale pie recipe. Sometimes referred to as the most delicious thing there ever was, this aromatic mix of ground beef, tomato sauce and, spices, topped with a cheesy polenta style cornbread-like topping baked as a casserole is certain to become a family favorite.

An easy and tasty side dish - spicy beans and rice.

Instead of pizza sauce, use salsa as the base. Top with cheddar cheese, poblano or green bell peppers, black beans and corn. Serve with some fresh cilantro, scallions and fresh lime wedges.

Mexican chicken chili blends home-ground chicken breast with a little lean beef, simmered low and slow with warm spices and tomatoes. Topped with avocado, a dollop of yogurt, and fresh cilantro for a lighter bowl.

Quite good and pretty spicy. I left out the mushrooms and cooked in a Dutch oven rather than the crockpot. I simmered it, covered, for about 1 hour 30 minutes. Would make this again. Thanks for sharing.

Normally, this cake is made in a bundt or tube pan. Today, I chose to make only half the recipe and bake in four ramekins for approximately 17 minutes. While the glaze was still wet, I sprinkled the little cakes with some multicolored nonpareils to make them a little more festive. Feliz Cinco de Mayo!

Homemade Mexican chocolate ice cream with cinnamon, almond extract, and a rich egg custard base churned in an old-fashioned ice cream freezer. Warm spice meets cold, creamy chocolate.

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.

By using most whole wheat flour, half amount sugar and frosting, makes this Mexican fruit cake much healthier, but still super moist and just enough sweetness for satisfy your sweet tooth.