-=> On 02-1297  18:13, Justin Fogarty <=-
 -=> spoke to All about SCHOOL PROJECT <=-
 JF> I need recipes from Mexico. Central and South America for a school
 JF> project. Anyone who has any interesting ones please share them.
  Hi Justin
  These are spicy :-)
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Molho de Acaraje (Brazilian Chile-Shrimp Sauce)
 Categories: Salsa, Sauce, Pepper, Brazil
      Yield: 3 /4 cup
      6 lg Shrimp; cooked, shelled,
           -deveined, and mashed
      1    Onion; minced
      5    Fresh Malagueta chiles;
           -seeds and stems removed,
           -minced
           OR
      5    Tabasco, Thai, or piquin
           -peppers
    1/2 ts Salt
      3 tb Corn oil; more if needed
   With a mortar and pestle, crush together the shrimp, onion, chiles,
  and salt to make a paste.
   Heat the oil and saute the paste for 10 minutes, stirring constantly.
  Variation: Add 1 teaspoon minced cilantro and 1/2 teaspoon ground
  ginger to the paste.
   ...traditionally served over black-eyed pea fritters... can also be
  spread over other such bland foods as potatoes.
  The Authors' Heat Scale: Hot
  _Hot and Spicy Latin Dishes_  from Chili Pepper Magazine
  Dave DeWitt, Mary Jane Wilson, Melissa T. Stock
  Prima Publishing, 1995 ISBN 1-55958-484-X    Typos by Jeff Pruett
  From: Jeff Pruett                     Date: 08-15
  Cooking
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Chimichurri (Hot Vinegar-Parsley Sauce- Argentina)
 Categories: Salsa, Sauce, Pepper, Argentina
      Yield: 1 -1/2 cups
    1/4 c  Olive oil
      1 c  Red wine vinegar
      2 tb Aji chile powder, -OR-
           -substitute New Mexican red
           -chile powder
      4 cl Garlic; minced
      1 ts Crushed black pepper-corns
      1 ts Dried oregano
      1    Bay leaf; crushed
    1/4 c  Minced parsley (or
           -substitute Italian parsley)
           Salt to taste
    Combine the olive oil and vinegar in a bowl and beat with a whisk.
  Stir in the remaining ingredients, mix thoroughly, and allow to sit
  for 2 hours to blend the flavors.
    Serve with broiled, roasted or grilled meat and poultry.
  Authors' Heat Scale: Medium
  _Hot and Spicy Latin Dishes_  from Chili Pepper Magazine
  Dave DeWitt, Mary Jane Wilson, Melissa T. Stock
  Prima Publishing, 1995   ISBN 1-55958-484-X  Typos by Jeff Pruett
  From: Jeff Pruett                     Date: 08-15
  Cooking
MMMMM
... Shipwrecked on Hesperus in Maryland. 18:37:41 16 Feb 97
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