1/4 CUP OLIVE OIL
1/2 STICK BUTTER
1 FINELY CHOPPED ONION
3/4 CAN BEER
3 TEA. MINCED GARLIC
3 TEA. CRUSHED RED PEPPER [ WET ]
1 TEA. PARSLEY
7 TO 10 DROPS TABASCO
2 PACKETS AZAFRAN (we used a pinch of Saffron)
SALT AND PEPPER
1 CUP RICE [ COOK AS DIRECTED]
24 MED. SIZE SHRIMP [RAW] this will feed 3

IN SMALL BOWL PUT GARLIC, PARSLEY, S & P, TABASCO, RED PEPPER, AZASFRAN, PUT ASIDE.

IN LARGE FRYING PAN [ WITH COVER] HEAT OIL AND BUTTER ADD ONION, COOK FOR 5 MIN.

ON MED. HEAT, ADD ingredients. OF BOWL, COOK FOR 2 MIN.

ADD BEER COVER AND COOK FOR 3 MIN.



ADD SHRIMP, COVER AND COOK SHRIMP 3 MIN. ON EACH SIDE.



POUR OVER RICE.

Despite the name, azafran is not the same as saffron, which is an expensive spice derived from the crocus plant in the iris family. (Saffron can be substituted for azafran, though: use 1 pinch of saffran for 2 tablespoons of azafran). Azafran is commonly sold in Latin American markets and specialty herb stores. It can also be ordered by mail. It is best stored in a cool dark place and will last several months in a sealed plastic or glass container. From "Native American Cooking," by Lois Ellen Frank

Original Recipe from: http://www.portuguese-recipes.com/Shrimp%20Mozambique%20Recipe.htm

OUR Rating:
Groceries expense not bad (shrimp mostly, would suggest not using Saffron/Azafran for cost reasons)
Would also suggest using small shrimp to make more even with the rice.
Easy to make.

Would we make again?
Sure.

1 tin of condensed milk
1 tin of mangoes
1 orange

Throughly beat the condensed milk, then add to it the mango and the jucie of the orange.
Place the mixture in a bowl and chill well in the refrigerator before serving.

OUR Rating:
Groceries expense: Cheap
Easy to make.
More of a pudding then mousse. Very sweet.

Would we make again?
Yes. However, would make smaller servings (very rich taste), maybe try a different fruit, we think it would be better as a topping on a plain cake, pancakes/waffles, etc.

1 oz Amarula
1 oz Creme de Banane
Milk

Fill glass with ice. Pour in shots. Top with Milk.

Would we make again?
Yes.

Argentines are famous for their high protein diet, particularly beef. Grilled meat (parrilla) from the asado is a staple, with steak and beef ribs especially common. Chorizo (pork sausage), morcilla (blood sausage), chinchulines (chitterlings), mollejas (sweetbread), and other parts of the animal are enjoyed. In Patagonia, lamb and chivito — goat — are eaten more than beef. Whole lambs and goats can be seen on the asado. Chimichurri, a sauce of herbs and chili, is usually the only seasoning for steak and chorizo.

We used flank steak, chorizo pork sausage and chicken pieces.



Original Recipe from: adapted from many Argentina recipe websites

OUR Rating:
Groceries expense reasonable
Easy to make.

Would we make again?
Yes, would use a better steak for grilling though.

1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
2 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and finely diced
1 tomato; peeled, seeded, finely chopped
1 Tablespoon dried oregano
1 Tablespoon paprika
1 Teaspoon bay leaf (laurel); very small flakes
1 Tablespoon coarse salt
1 Teaspoon ground black pepper
hot chili flakes to taste
Make sure all of the fresh ingredients are well washed and clean before preparing.
Add all of the ingredients except the oil and vinegar into a large bowl and toss well to make sure that the salt is spread evenly around the ingredients. Allow to rest for 30 minutes.
Next add the vinegar and water. Mix well. Allow to rest for 30 minutes.
Finally add the oil and mix well. Make sure that the liquids cover the rest of the ingredients. If not add equal parts of oil, water, and vinegar until they are covered at least by a quarter of an inch. Transfer to a non-reactive clean bowl or jar that can be covered. Make sure to cover well. Place in the refrigerator to allow the flavors to blend overnight. For better results prepare at least 2 or 3 days ahead of time.

Original Recipe from: http://www.asadoargentina.com/chimichurri-recipe/

OUR Rating:
Groceries expense reasonable
Easy to make.

Would we make again?
Absolutely - very tasty.

10 servings
40 chipa, approximately
45 min 30 min prep
2 1/4 cups tapioca flour or tapioca starch (500g)
4 eggs
3/4 cup butter (200g)
2 teaspoons salt, to taste
pepper, to taste
1/2 lb parmesan cheese (grated, 250g)
1/2 lb green cheese or mozzarella cheese (250g)
1/2 lb manchego cheese or goat cheese or any other hard cheese (250g, chopped into small squares)
1. Put the tapioca in a big bowl (it is quite thin so it can make a mess), along with coldish butter (chopped roughly), the mozzarella or any semi-soft cheese (also roughly cut to make the process easier), the grated parmesan cheese, and the eggs.
2. Start mixing the ingredients by hand until the dough is somewhat formed.
3. Add the hard cheese cut into small squares to the dough and keep kneading until you have a homogeneous dough (with the exception of the hard cheese squares, which aren´t supposed to blend in).
4. Refrigerate for 30 minutes or so. This step can be skipped if in a hurry and they´ll still come out great.
5. Take small pieces of dough and form little balls with it.
6. Cook in a 400°F oven for around 15 mins, checking every 5 mins or so. The result should be crunchy outside and softer inside



Original Recipe from: http://www.recipezaar.com/174239

OUR Rating:
Groceries expense slightly high for the cheese
Easy to make.

Would we make again?
Sure, but they were a little hard, perhaps we left in too long.

Ingredients:
• 1 potato for each person
• 1/3 cup of flour for each potato
• salt (to taste)
Directions:
1. Cook the potatoes
2. Mash the potatoes, add salt to taste
3. Add the flour
4. Mix it till you have a soft texture (if necessary add more flour)
5. Move the mixture to a flour covered table for forming
6. Cut the mixture into small strips (more or less the size of a carrot)
7. Cut the strips into small squares
8. Run a fork along the outside of each square to add design (optional)
9. Let them dry for a few minutes, keeping the squares separated so they dont stick
10. Boil water with salt. Carfully add the ñoquies to the boiling water
11. Stir slowly and with care
12. When the ñoquies stop floating, stop the fire and strain them from the pot
13. Ñoquies are great with tomato salsa and grated cheese


Original Recipe from: http://www.popular-traditional-argentina-food.com/noquis.html

OUR Rating:
Groceries expense reasonable
Easy to make.

Would we make again?
No - too plain (no flavour). We even tried to fry some of them up, still no flavour.

8 servings
1¼ hours 40 min prep

1 1/2 lbs lump crabmeat, picked over (we used pollock)
8 cups day old white bread, cubes (no crusts)
3 cups warm water
3 tablespoons butter
1 red bell pepper, diced
3 medium carrots, peeled and coarsely grated
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon sweet paprika
salt and pepper
2 cups milk
1/4 cup heavy cream
1/2 cup dry white wine
2 tablespoons harissa (used canned hot peppers)
2/3 cup fresh grated parmesan cheese
1. In a large mixing bowl, add the bread cubes and water; let soak for 20 minutes.
2. Press the water out with your hands, then crumble the bread to a smooth consistency; set aside.
3. Let the oil heat in a skillet over medium heat.
4. Add in the onion and bell pepper; cook and stir for 3 minutes or until soft.
5. Add in the carrots, garlic, cumin, oregano, paprika, salt and pepper; cook and stir for 1 minute.
6. Lower the heat and add the bread, milk, cream, and wine.
7. Cook while stirring constantly for 5 minutes.
8. Add in the crabmeat and remove the skillet from the heat; stir to combine.
9. If too dry, add a little more milk; consistency should be moist, not runny.
10. Season with salt, pepper, and harissa sauce.
11. Spoon mixture into 8 individual gratin dishes or one large gratin dish.
12. Sprinkle cheese evenly over the top.
13. Bake at 375 degrees for 20-25 minutes or until cheese is slightly browned.
14. Serve hot.



Original Recipe found at: http://www.recipezaar.com/67027


OUR Rating:
Groceries expensive for crab - we used pollock.
Easy to make.

Would we make again?
Sure.

This is a popular Chilean Recipe.
Corn and Meat Pie
Serves 12

6 large ears of corn, grate the kernels
8 leaves of fresh basil, finely chopped (we used 2 tbsp of freeze dried)
1 tsp. salt
3 tbsp. butter
1/2 - 1 cup milk
6 large onions, chopped (we used 2.5 Vidella Onions - Huge!)
3 tbsps. oil
1 lb. (1/2 kg) finely ground lean beef
Salt and pepper to taste
1 tsp. ground cumin
4 hard-boiled eggs, sliced
1 cup black olives
1 cup raisins
12 pieces of chicken, browned in hot oil, seasoned with salt, pepper and cumin (we used 6 boneless thighs and 3 boneless breasts)
2 tbsps confectioner's sugar

Heat the grated corn, chopped basil, salt and butter in a large pot.
Add the milk little by little, stirring constantly until the mixture thickens.
Cook over low heat for 5 minutes.
Leave to one side while you prepare the meat filling.
Fry the onions in oil until transparent, add the ground meat and stir to brown.
Season with salt, pepper and ground cumin.
To prepare the pie use an over-proof dish that you can take to the table.
Spread over the bottom of the dish the onion-ground meat mixture.
Arrange over this the hard boiled egg slices, olives and raisins.
Put the chicken pieces on top, bone the chicken if you like.
Cover the filling with the corn mixture.
Sprinkle the confectioners' sugar over the top.
Bake in a hot over 400 deg. F (205 deg. C) for 30-35 minutes until the crust is golden brown.
Serve at once.
In Chile more sugar is served to sprinkle over the "pastel" as it is eaten.
Serve with "Ensalada Chilena"

Original Recipe found at: http://www.nuevoanden.com/recetas/recpastel.html

OUR Rating:
Groceries Expensive.
Too much work involved for the result.
Not a bad taste, but too sweet.

Would we make again?
Not likely.

4 cups finely sliced, onion
4 cups finely sliced peeled tomatoes
1 tsp. salt
pepper
3 tbsps. oil
lemon juice to taste
1/2 cup chopped fresh coriander leaves

Put onions in a bowl. Cover with cold water and leave for an hour.
Drain well. Mix with the tomatoes on a large platter.
Sprinkle with salt and pepper.
Pour on oil and lemon juice.
Mix and serve with chopped coriander on top.

Original Recipe found at: http://www.nuevoanden.com/recetas/recensalada.html

OUR Rating:
Groceries expense fine.
Easy to make.
Good light salad.

Would we make again?
Sure.