27 south american recipes

Uruguayan rice and ground beef one-pot stew with carrots, potatoes, onion, and garlic. A South American comfort dish that simmers slowly into a hearty, weeknight-friendly meal.

Argentine Creole stuffing with pork and veal mince, milk-soaked bread, hard-boiled eggs, olives, and mango. A South American holiday tradition for roasted poultry.

South American empanadas with a lard pastry and two filling options: spiced fruit dessert or savory beef carne in tomato sauce. Bake, fry, or grill.

Pastel de choclo is a Chilean corn and meat pie with ground beef, chicken breast, raisins, and olives topped with a cumin-spiced pureed corn crust baked until golden. A South American comfort classic.

Thick, creamy Argentinean chicken stew loaded with chunky potatoes, carrots, and corn on the cob. Roasted chicken and a silky egg-cream finish make this South American comfort food unforgettable.

South American pork and brown lentil stew finished with firm bananas and fresh cilantro. A surprising, hearty one-pot meal where savory meets sweet in the most satisfying way.

Southern Japanese fruitcake: a 4-layer cake alternating plain butter cake with spiced pecan-and-raisin layers, bound by a thick lemon-coconut filling. A vintage Christmas dessert from the American South with a name that has nothing to do with Japan.

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.

This juice contains camu camu - a South American berry that contains the highest concentration of vitamin C on the planet. It is available in powder form, but if you can't find it, just add more lemon to the juice. Carrots are packed with beta-carotene, that turns into vitamin A in the body and can help enhance immunity. The ginger is anti-viral, the garlic and oregano are anti-bacterial, and the turmeric is antimicrobial (an agent that kills microorganisms or inhibits their growth). Meanwhile the celery and parsley are anti-inflammatory, and add a shot of blood-purifying chlorophyll as well.

"There are many versions of this stew-soup in Central and South America. Scented with cumin, it makes a hearty supper on a chilly winter night."

This recipe originated in the town of Idar-Oberstein in the 19 th century, when gemstone prospectors returning from South America created their own version of gaucho-grilled steaks. The dish was then further refined by Scharfenberg's mentor August Goerg. Cuisine from Germany.