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Showing only recipes by “Maria Baez Kijac .”

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13396
pisco-brandy-cocktail

Pisco Brandy Cocktail

In Chile, Peru, and Bolivia, the classic pisco sour is made with lemon juice, pisco, and egg whites, although personal and regional taste...

13400
fresh-hot-pepper-puree

Fresh Hot Pepper Puree

This hot pepper puree is called for in many recipes in this book, especially in the cebiches. I freeze it in very small containers so tha...

13402
baked-turnovers

Baked Turnovers

While I was in Santiago, Chile, I was told that the celebration of Independence Day, September 18, is practically synonymous with empanad...

13404
quinoa-soup-with-pork

Quinoa Soup with Pork

This is one of the oldest soups made in South America, dating back to the time of the Inca Empire. After the conquest, pork and seasoning...

13405
basic-boiled-quinoa

Basic Boiled Quinoa

The two methods for cooking plain quinoa given here are very simple and can be used for making sweet or savory specialties. If you are no...

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13406
fish-chowder-with-fresh-fava-beans

Fish Chowder with Fresh Fava Beans

There is nothing better than a bowl of chupé on a cold winter night. I especially like this variation from Peru because it is flavored wi...

13407
fish-stock

Fish Stock

This stock is easy to prepare. Just remember to order the head and trimmings ahead of time, because they are not always available. The st...

13411
corn-torte-with-chicken-filling-bolivian-style

Corn Torte with Chicken Filling Bolivian Style

Corn tortes are very popular in all South American countries. They are made with a base of ground fresh corn kernels mixed with butter, e...

13412
yuca-and-beef-patties

Yuca and Beef Patties

In Paraguay, yuca is a mainstay that appears on the table, in one form or another, almost every day. Lampreado is one of the many tasty, ...

13414
goat-stew

Goat Stew

Talkari is a stew of Indian origin that came to Venezuela via the island of Trinidad, undergoing some changes along the way. It is very p...

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