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Buffet

Roasted Butternut Squash Soup

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Jalapeno Poppers
Acaraje
Nachoo with Guacamol Dip
Pork Sausages with Salsa Roja
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Roasted Tenderloin With Chimichuri Sauce
Curried Lamb With Boiled Rice
Zucchini Stuffed Chicken Breast
Coconut Crusted Fish Fillet With Mango Sauce
Tossed Mix Vegetables With Chilly Tomato Salsa
Corn Packages
Potato and Mushroom Scallops
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Asopao
Mexican Rice
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Cheese Bread
Paraguayan Corn Bread
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Pineapple Flan

Alfajoro Sandwich/cookies

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Mexican Hot Chocolate

Roasted Butternut Squash Soup

This creamy butternut squash soup is easy to make, perfect for a winter week night. Roasting the squash really
brings out it's sweet, nutty flavor, along with the cumin and aji panca chile pepper. While the squash is in the
oven, you can make a salad to go with it. Save the squash seeds and skillet toast them, for a delicious pre-
dinner snack, or as a pretty garnish for the soup.

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Ingredients:

 1 butternut squash
 1 tablespoons olive oil
 1 medium white onion, chopped
 2 tablespoons butter
 2 tablespoons olive oil
 1 1/2 teaspoons cumin
 2 tablespoons aji panca paste
 1 package SazonGoya with achiote (optional)
 2 cups chickens stock
 Salt and pepper to taste

Preparation:

1. Preheat oven to 375 degrees. Slice the butternut squash in half lengthwise, and scoop out the seeds and
stringy pieces. Rinse and reserve the seeds.

2. Rub the cut sides of the squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Place
squash cut side down on a baking dish or cookie sheet and place in oven. Bake squash until it's tender and
fragrant, and the skin is wrinkled (30-40 minutes). Let cool.

3. While the squash is roasting, sauté the onion in the 2 tablespoons butter and 1 tablespoon olive oil in a
saucepan. Add the cumin and the aji panca paste and cook onions until soft and translucent.

4. Scrape the cooked squash flesh from its skin and place roasted squash (without skin) into a blender or food
processor. Add the cooked onions and 1 1/2 cups chicken stock. Purée until smooth.

Transfer the puréed squash to the saucepan and heat gently, adding more chicken stock if necessary to thin
soup. While the soup is heating, add the seeds to a small skillet with 1 tablespoon olive oil. Toast, stirring
frequently, until seeds are golden brown and popping. Sprinkle seeds generously with coarse salt, and spread
on a paper towel to cool.

 Taste soup for seasoning. Add a little milk or cream if desired. Season with salt and pepper to taste.

 Serve soup warm, garnished with a dollop of sour cream and toasted seeds. Serves 4-6

Jalapeno Poppers
Ingredients

 12 ounces cream cheese, softened

 1 (8 ounce) package shredded Cheddar cheese
 1 tablespoon bacon bits
 12 ounces jalapeno peppers, seeded and halved
 1 cup milk
 1 cup all-purpose flour
 1 cup dry bread crumbs
 2 quarts oil for frying

Directions

1. In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the
jalapeno pepper halves.
2. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the
flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes.
3. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to
ensure the entire surface of the jalapeno is coated.
4. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3
minutes each, until golden brown. Remove and let drain on a paper towel.

Acaraje
Brazilian Black-Eyed Pea and Shrimp Fritters - Acarajé
Ingredients:

 For the Filling:

 1 onion
 1 cup small shrimp, fresh or frozen, shelled and deveined
 2 tablespoons palm oil or olive oil
 For the Fritters:
 2 cans black-eyed peas
 1 clove of garlic
 1 onion
 1 red chili pepper
 Salt and pepper to taste
 Palm oil and/or vegetable oil for frying

Preparation:

1. Make filling: Slice onion very thinly. Spread onions out on a skillet with the olive oil or palm oil, and cook on
low heat until they are golden brown (about 15 minutes). Add shrimp and sauté until shrimp are pink. Remove
from heat and season with salt and pepper to taste. Set aside.

2. Make the fritters: Thoroughly drain the black-eyed peas and place them in the food processor. Roughly chop
the onion and garlic, and add it to the peas.

3. Clean the pepper of seeds and add to the processor.

4. Process mixture just until well-blended. Season with salt and pepper to taste.

5. Add flour by the tablespoon, until mixture is stiff enough to hold a shape. Divide into 15 pieces, and form into
balls or ovals.

6. Heat 2 inches palm oil and/or vegetable oil in a pot on medium high heat. Fry several fritters at a time until
browned, turning once, about 5 minutes. Drain fritters on a cookie sheet lined with paper towels. Fritters can
be kept warm in a 200 degree oven.

7. Split fritters and fill with a spoonful of the onion and shrimp mixture. Serve warm

Nachoo with Guacamol Dip

Nachos

Guacamole

Ingredients

 1 ripe avocado, peeled, pitted, and mashed

 3 to 5 teaspoons of fresh salsa (see recipe above), or bottled salsa
 1 teaspoon lemon juice
 ½ teaspoon minced garlic (or garlic powder)
 ¼ teaspoon salt
 1 ripe tomato, diced

To prepare an avocado for use in guacamole, first cut all the way around it carefully, so that the two halves
can be gently twisted apart.

Procedure

1. Add all of the ingredients except the tomato into a bowl.

2. Use a fork to mash the avocado and the other ingredients together.
3. After dicing the tomato, stir the small pieces into the bowl with a spoon.
4. Cover the bowl with plastic wrap and put it in the refrigerator for 1 hour.
5. Serve as a dip with tortilla chips, as a sauce on top of tacos or burritos, or as topping on a baked
potato.

Pork Sausages with Tomato Dip

Pork Blood - 1 liter (1 kg).

3 tbsp salt

3 tbsp black pepper

8 tbsp pimenton paprika sweet

2 kg small onions, chopped

1 kg rice

1 tsp ground cinnamon

1 tsp ground clove

1 tsp ground oregano

Method:

1. Peel off onions and chopped them finely. Mix them with rice and leave overnight in a suitable container. The rice
will absorb onion juice and will increase in volume.

 2. Dice fat into 1/2" cubes. Mix everything well together.

3. Stuff not too tightly into 32 - 36 mm hog casings as the rice will still increase in volume during cooking. Make 12"
rings.

4. Cook in a hot water at 80 C (176 F) for about 60 minutes. Any sausage that floats to the top should be pricked to
remove air. Don't increase temperature as the casings may burst.

5. storing - in refrigerator

The color should be dark brown - red with white pieces of fat.

The remaining morcilla stock known as "calducho" is used for cooking.

During poaching morcillas should be pricked with a needle to relieve pressure. They are done when there is no more
blood flowing from the sausage after it was pricked with a needle. Use a wooden stick with a needle attached to it.

Use of cinnamon, cloves and oregano is optional.

Rice and onions can be pre-cooked. After  boiling onions place them in a stockinette type of a bag to drain them well.

There is a morcilla variety where instead of the rice the bread crumbs are used. Everything else remains the same.

Pimenton is  Spanish Smoked Paprika that gives chorizos or morcillas this particular flavor and deep red color.
Roasted Tenderloin With Chimichuri Sauce
Seared, seasoned with salt, and then roasted slowly, these steaks come off the grill juicy, tender and full of
flavor. Serve them with a garlicky chimichurri sauce. Use hardwoods or charcoal for best flavor.

Ingredients: Serves 6

 1 5-7 pound beef tenderloin

 Coarse salt

Preparation:

1. Clean and prepare the grill. Light the charcoal and wait until the flames have gone down and the coals are
covered with white ash.

2. Cut the tenderloin into steaks, 1 to 2 inches thick. Tie a piece of string around the circumference of each steak
to maintain its round shape on the grill.

3. Season the steaks generously with coarse salt. Place the steaks on the grill, directly over the coals (high heat)
and sear them, 5 minutes on each side.

4. Move the steaks to the side slightly, so that they are not directly over the coals, and cook at medium-high heat
for 6 to 8 minutes more on each side, or until desired doneness.

5. Remove from heat and let rest 5 minutes before serving. Remove strings from steaks.

Chimichurri Sauce - Argentinian Chimichurri Marinade

Ingredients:

 2 cups fresh parsley and/or cilantro, firmly packed

 1/4 cup fresh oregano leaves (optional)
 3-6 cloves of garlic
 2 tablespoons chopped onion
 1/2 cup olive oil
 2 tablespoons red wine vinegar
 1 tablespoon lime juice
 Salt and red pepper flakes to taste

Preparation:

1. Pulse the garlic and onion in the food processor until finely chopped.

2. Add the parsley and/or cilantro, and oregano if using, and pulse briefly, until finely chopped.

3. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids
outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely
puréed, just finely chopped).

4. Season with salt and red pepper flakes to taste. Store in the refrigerator until ready to serve.
 Curried Lamb With Boiled Rice

Curried Lamb (Jamaica) In the Caribbean, this dish is usually made with goat meat instead of
lamb. Depending on the s taste, curried lamb can be spicy, mild, or anywhere in between.

1ø lb. lamb shoulder, cubed* 1 tsp. salt 1 tsp. black pepper 2 cloves garlic, chopped 2 tbsp. curry powder 1 chili pepper,
seeded and diced 1 medium onion, peeled and diced 2 green onions, chopped 2 tbsp. vegetable oil 2 c. hot water 2
medium potatoes, peeled and diced

1.Place meat in a large bowl and rub with salt, black pepper, garlic, curry powder, chili pepper, onion, and
green onions. Cover with plastic wrap and refrigerate for 1 or 2 hours or overnight.

2.In a large frying pan, heat oil over medium heat for 1 minute. Scrape onions off meat and set aside.
Brown meat in oil.

3.Add 2 c. hot water and any seasoning left in bowl to meat and stir.

Cover pan tightly and cook over medium heat for 45 minutes to 1 hour, or until meat is tender.

4.Add potatoes and onions and stir well. Cover and cook about 20 minutes, or until potatoes are very soft
and gravy has thickened.

Serve hot with Caribbean-style rice (see recipe on page 50). Preparation time: 30 minutes Chilling time: 1 to 2
hours, or overnight Cooking time: 1Serves 4
Zucchini Stuffed Chicken Breast
 Coconut Crusted Fish Fillets with Mango Salsa
Prep Time: 15 minutes Cook Time: 5 minutes Total Time: 20 minutes

Ingredients:

 4 firm white fish fillets, such as whiting

 1 cup shredded coconut
 2/3 cup flour
 1 teaspoon curry powder
 1/2 teaspoon cumin
 1/2 teaspoon salt (or to taste)
 1/2 teaspoon ground pepper (or to taste)
 2 tablespoons butter
 2 tablespoons olive oil
 1 egg

For the Mango Salsa:

 1 ripe mango, peeled and diced

 1/4 cup chopped red onion
 Juice of 1/2 lime
 1/4 cup chopped red pepper
 1 tablespoon vinegar
 1 tablespoon sugar
 1 tablespoon vegetable oil
 2 tablespoons chopped cilantro
 1/2 teaspoon curry powder
 Salt and pepper taste

Preparation:

1. Make mango salsa: Stir together the chopped mango, chopped onion, lime juice, chopped pepper, vinegar,
sugar, vegetable oil, cilantro, curry powder, and salt and pepper to taste. Set aside.

2. Mix 1/3 cup flour, coconut, cumin, curry powder, salt and pepper together on a plate.

3. In shallow bowl, whisk the egg with 1 tablespoon water. Place the remaining 1/3 cup flour on a second plate.

4. Dredge the fillets first in the plain flour (shaking off excess), then in the egg mixture, and finely in the coconut
mixture to coat both sides.

5. Heat the olive oil and butter over medium high heat, then sauté the fillets until browned on both sides and
cooked though on the inside, about 2-3 minutes per side.

6. Serve fillets warm with rice and mango salsa.

 Corn Packages/Humitas (Chile, Bolivia, Ecuador)
6 ears corn with husks

1 medium onion, minced

1 tsp. Salt
1 tbsp. Basil
1 tsp. Paprika
1 tbsp. Oil
2 tbsp. sugar (optional

1 Carefully remove corn husks, rinse well, and set aside in water.
2 With a knife, carefully remove kernels from cob by cutting down the cob and away from
you.
3 Using a blender or food processor, puree corn kernels until smooth.
4 Mix onion with salt, basil, and paprika and stir-fry in hot oil for about 3 minutes. Add the
corn paste and sugar and mix well.
5 Arrange four to six corn husks in a star pattern so the wide ends overlap in the center.
Repeat until you have six “packages.”
6 Place 2 tbsp. of the corn mix in the middle of each husk package.
7 Fold the two long sides in and over the corn mixture, then fold the two ends toward the
center so the corn mixture is covered. Tie each corn package securely with string.
8 Place humitas in a large saucepan of boiling water. Reduce heat and simmer for 20
minutes.
9 Remove from water, drain, unwrap, and serve warm.

Preparation time: 15 minutes Cooking time: 30 minutes Serves 4

 Asopao (Puerto Rico)
This tasty rice-based dish is a relative of paella, the national dish of Spain.

1 clove garlic, chopped

2 lb. chicken (4 to 5 pieces)*
½ c. all-purpose flour
1 tsp. Salt
1 tsp. black pepper
1 tsp. dried oregano
2 tbsp. butter or margarine
1 medium green pepper, cored and chopped
1 small onion, peeled and chopped
1 oz. cooked ham, diced (about ø c.)
2 medium tomatoes, chopped
3 c. chicken broth
1 c. uncooked long-grain white rice
1 10-oz. package frozen green peas, thawed
½ c. green olives with pimentos
½ c. grated Parmesan cheese

1. In a small bowl, mash garlic with the back of a spoon. Rub garlic onto chicken pieces.
2. In a wide, shallow bowl combine flour, salt, black pepper, and oregano. Roll chicken pieces in flour
mixture.
3. In a large kettle, melt butter or margarine over medium-high heat. Add chicken and cook for 8 to 10
minutes, or until brown. Remove from kettle and set aside.
4. Add green pepper and onion to kettle and sauté until onion is transparent.
5. Stir in ham and tomatoes. Cook over medium heat for 10 minutes.
6. Return chicken to kettle and stir well. Reduce heat to low, cover, and cook for 30 minutes, or until
chicken is tender.

7. Remove chicken from tomato mixture. When cool, remove meat from bones and cut into bite-
sized pieces. Add chicken broth and rice to tomato mixture and stir well. Bring to a boil over high heat.
Reduce heat to low and cover, placing a paper towel between the kettle and the lid. Simmer for 20
minutes. Add peas, olives, Parmesan cheese, and chicken and stir well. Cover and cook for 5 more
minutes. Serve hot

Preparation time: 20 minutes Cooking time: 2 to 2Serves 4 to 6 *

Mexican Rice/Arroz Mexicano
Mexican rice belongs to an unusual category of Mexican dishes called sopas secas, or “drysoups.”To make a
sopa seca, slowly cook a starchy food such as rice, noodles, or cut-up tortillasin a soup broth. Eventually all
the broth is absorbed by the starch, leaving “dry” soup. Dry soupsare served as a separate course before the
meat course.

Ingredients
1 Cup uncooked white
4 cup tomato juice
1 tbsp vegetable oil
4 tbsp butter or margarine
½ tsp ground cumin
1 tsp salt
½ green bell pepper, cleaned out and chopped
2 garlic clove, finely chopped
1 ½ chopped onion
2 large tomatoes, chopped or 1 v8-oz can whole tomatoes, cut up with a spoon.

Method:

1. Rinse and drain rice. Dry on paper towels

2. In a saucepan, heat tomato juice
3. While the juice heats, heat oil in a large frying pan and fry raw rice over medium heat, stirring
constantly until it turns light brown (about 10 to 15 minutes)
4. Add the tomato juice to the ripe in the frying pan. Add the rest of the ingredients, cover and
cook over low heat until tomato juice is absorbed and rice is soft (about 20 minutes)
 Cheese Buns
2 hrs Prep: 2 hrs Cook: 40 min.

12 servings suggest servings

Ingredients

Dough

1 cup water

1 ¼ teaspoon salt

1 teaspoon sugar

3 cups breadflour

2 ½ teaspoon yeast, active dry

Filling

1/3 cup feta cheese, grated

1/3 cup grated parmesan cheese

Directions

1. Grate all cheeses Place some of the parmesan/romano cheese in a small bowl. Mix the remaining
cheeses together.

2. Make the dough using the "dough" cycle of the Breadmaker. When done; take the dough out of the pan
and squeeze out gasses.

3. Make 12 balls of dough and place temporarily in a baking pan that is lined with vegetable oil.

4. One at a time, take each ball and spread or roll (rolling pin is fine) into a six or seven inch circle.

5. Place a generous strip of the cheese mixture along one side and roll up like a log.

6. Gently make a coil out of each log. If necessary, seal the end with a little water.

7. Dip the top in some additional parmesan on an ungreased cookie sheet.

8. Repeat until all of the balls look like cute little buns, then bake at 350 for 35 to 40 minutes or until
lightly browned.
 Paraguayan Corn Bread/Sopa Paraguaya(Paraguay)

Sopa Paraguaya, Paraguay’s national dish, is typically served on Independence Day (May 15) or
during religious or family celebrations. It is enjoyed by itself or with meat or poultry.

cooking spray
2 tbsp. grated fresh parmesan cheese
1 tbsp. butter
1 tbsp. vegetable oil
1 c. chopped onion
∂ c. chopped green pepper 2
c. frozen corn
¥ c. low-fat cottage cheese
1¥ c. yellow cornmeal
æ c. shredded Muenster cheese
¥ c. skim milk
1 tsp. salt
¥ tsp. black pepper
4 large egg whites
¥ tsp. cream of tartar

1. Preheat the oven to 400°F. Coat a 9-inch round cake pan with cooking spray. Sprinkle with
parmesan cheese and set aside.
2. Heat the butter and the vegetable oil in a skillet over medium heat. Sauté the onion and green
pepper until soft. Place the onion mixture in a blender or food processor and blend until smooth.
3. Add 1¥ cups corn and the cottage cheese and blend until almost smooth. Scrape the mixture into a
large bowl.
4. Stir in the rest of the corn, cornmeal, Muenster cheese, milk, salt, and black pepper.
5. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
6. Gently fold half of the egg whites into the batter. Then fold in the other half.
7. Spoon the batter into the prepared pan.
 Alfajores - Caramel Sandwich Cookies
Ingredients:

 1 cup cornstarch
 1 3/4 cups flour
 1/2 teaspoon baking powder
 1 teaspoon salt
 1 cup butter
 1/2 cup powdered sugar
 1 tablespoon Pisco or Brandy
 1 teaspoon vanilla
 1 cup dulce de leche
 1/2 cup toasted coconut, finely chopped

Preparation:

1. Preheat oven to 350 degrees.

2. Place the cornstarch, flour, baking powder, and salt in a bowl and mix briefly.

3. Cut the butter into small pieces and add to the flour mixture, blending with your fingers until the
mixture is smooth.

4. Add the powdered sugar, vanilla, and Pisco, and mix with your hands until the dough is homogeneous
and smooth. Let the dough rest in the refrigerator for 30 minutes.

5. Roll out dough to 3/8" thickness, and cut into 2 inch circles.

6. Place cookies on baking sheet lined with parchment paper.

7. Bake cookies for 10-15 minutes, until they are barely golden brown. Let cookies cook 5 minutes, then
transfer to rack to cool completely.

8. To fill the cookies, spread one cookie with dulce de leche and top with second cookie. Roll the edges
in the coconut.

9. Store in an airtight container.

Makes about 25 cookies.

Variation: To make chocolate-dipped alfajores, heat 8 ounces chocolate chips with 1 tablespoon shortening
and 1 teaspoon corn syrup in the microwave for 30 second intervals, stirring after each 30 seconds, until the
chocolate is melted. Dip half of the cookie (sandwiched with its filling) into the chocolate. Lift the cookie out
and scrape along the edge of the bowl to remove the excess chocolate. Place on a cookie sheet lined with wax
paper and let cool. When the chocolate has mostly set, roll the edges in the toasted coconut.

Dulce de Leche - Rich Caramel Sauce

Dulce de Leche (also known as manjar, manjar blanco, and arequipe), is widely adored all over South
America. It's in birthday cakes, ice cream, pastries, cookies and more. Recipes vary by region, but the basic
procedure is to boil milk and sugar until the mixture is a thick, golden caramel sauce. It's a slow process that is
worth every minute.

Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes

Ingredients:

 1 (14 ounce) can of condensed milk (about 1 1/2 cups)

 1 (12 ounce) can of evaporated milk (about 1 2/3 cups)
 1/2 teaspoon baking soda
 Generous pinch of salt (optional)
 Cinnamon sticks (optional)
 1 tablespoon corn syrup
 1 teaspoon vanilla

Preparation:

1. Place the evaporated milk and the condensed milk in a heavy-bottomed pot. Add the cinnamon sticks,
baking soda, and pinch of salt if desired. (Salt is not exactly traditional but helps intensify the flavor).

2. Cook and stir over medium low heat. The water will begin to evaporate as steam. Stir steadily so that
the mixture does not stick to the bottom of the pan and burn. Adjust the temperature so that the
mixture stays just barely at a simmer.

3. The mixture will slowly begin to thicken and darken slightly in color. Keep stirring - this takes
patience!

4. Cook and stir until the mixture is making big slow bubbles and is very thick. Lift the spoon out of the
pot and drizzle some of the caramel over the surface. If it forms a ribbon that does not disappear after
10 seconds or so, it is ready. Also check by dragging the spoon along the bottom of the pot. You
 should be able to see the bottom of the pot for a few seconds before the thickened mixture closes in on
itself and covers the bottom. The mixture will have been simmering for 30-45 minutes.

5. Remove from heat and let cool for 5 minutes. Remove cinnamon sticks, and stir in the vanilla and corn
syrup.

6. Let cool completely and serve.

Tip: If the mixture starts to stick to the bottom of the pan and burn, you can quickly change to a fresh pan. If
there are burnt pieces already mixed in, strain the mixture through a fine mesh sieve into the clean pot, and
continue cooking and stirring.

Mexican Hot chocolate

Stores that sell Mexican foods usually carry a special form of chocolate used to make this delicious chocolate
drink. It comes in cakes or tablets and contains sugar and cinnamon. If you can’t get this special chocolate,
sweetened cooking chocolate can be used instead.

In Mexico, hot chocolate is customarily served in a large earthenware jug. It is placed on the table, where the
chocolate is whipped into a froth with a wooden beater called a molinillo. If you can’t find one in your
neighborhood, a handheld eggbeater will work just as well.

Ingredients
2-3 tablets of Mexican chocolate

6 c. Milk

1 tsp cinnamon

Method:

1. Combine all ingredients in a saucepan and cook over low heat. Stir constantly until
chocolate has melted and mixture is blended.
2. With a molinillo or eggbeater, beat chocolate to a froth just before serving.

Note:
*If you can’t find Mexican chocolate, you can use 6 oz. of semisweet baking chocolate plus 1¥ tsp. cinnamon.

Cooking time: 15 minutes Serves 4

 MISSING RECIPES

Tossed Mix Vegetables With Chilly Tomato Salsa

Potato and Mushroom Scallops

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Pineapple Flan