North & South America recipe collection

Easy bread machine Cajun spice bread with tomato paste, applesauce, brown sugar, and Cajun seasoning. A savory, slightly sweet loaf with a hint of heat. Just dump and press start.

We have updated this spicy cajun recipe with more clear directions and adjusted it to be less spicy and use less salt.

Make your own cajun style vinegar by using this simple recipe.

Cajun-meets-Asian pork chops braised in white wine with soy sauce, pineapple chunks, bell pepper, and cayenne. Served over rice with a sweet-savory pan sauce. One skillet, one hour.

Southern-style squash casserole with tender yellow squash, zucchini, crunchy water chestnuts, and a buttery herb stuffing topping. A church supper classic that never goes out of style.

A delicate fusion of flavors, featuring a flaky crust filled with tender artichoke hearts, succulent zucchini, and a generous layer of creamy Monterey Jack cheese. Baked to perfection, this quiche is a delicious representation of the Golden State's diverse culinary offerings.

Hearty Caribbean callaloo cookup loaded with tender beef, coconut milk, taro greens, and rice simmered in one pot with a fiery habanero kick. A true island comfort bowl!

It is a very nice meat pie, easy to make, and just half an hour, you can taste a good meat pie.

A well loved chicken soup of Brazilian, Portuguese, Cape Verdean cuisine. Classic Brazilian chicken and rice soup recipe much loved.

Southwestern eggs Benedict with Canadian bacon on toasted English muffins, topped with a creamy guacamole hollandaise made from mashed avocado, mayo, lime juice, and hot sauce.

Warm flour tortillas baked with fresh strawberries, bananas, and cinnamon brown sugar butter, then topped with vanilla sour cream whip. A fun 30-minute dessert the whole family will love.

Sirloin strips simmered in coconut milk with curry, ginger, jalapeno, and garlic for a quick Caribbean curry. Bold island flavors on the table in just 30 minutes.

Caruru de Camarao is a traditional Brazilian shrimp stew from Bahia with okra, coconut, ground peanuts, and fresh coriander. Rich Afro-Brazilian flavors simmered into a hearty one-pot meal.

Fresh homemade salsa casera with chopped tomatoes, jalapeño, cilantro, garlic, and oregano. No cooking required, and it keeps in the fridge for up to a week. Puro sabor mexicano.

Langoustine and scallops sautéed in butter, deglazed with vermouth and lemon, finished in a silky cream velouté with julienned vegetables. Masterchef-level seafood in just 30 minutes.

Cornbread stuffing loaded with browned sausage, pink shrimp, red bell pepper, and celery, spiked with cayenne. A Cajun holiday side dish that steals the show from the turkey.