Chile Con Caliente

http://www.cooks.com/rec/doc/0,1627,148181-238198,00.html

Ingredients:

1 lb. lean ground beef
1 lb. ground pork
2 med. onions
12 fresh tomatoes
12 green jalapenos
6 sweet banana peppers
1 red bell pepper
2 cans tomato paste
1 c. sliced mushrooms
Chile powder
Garlic
Basil
Cinnamon
Corn bread

Directions:

Brown beef and pork, onions and mushrooms in skillet. Chop and mix all other ingredients and place in either a crockpot or large stew pot. After meat has browned place in pot with other ingredients and slow cook for at least 4 hours. Notes: Chile powder is for color. Cinnamon is for taking the edge off the heat! Serve with cornbread.

Baked Herbed Fish

http://www.cooks.com/rec/doc/0,1925,146185-237204,00.html

Ingredients:

2 lb. white fish fillets (halibut; Chilean sea bass)
Tbsp. olive oil
1/2 tsp. lite garlic salt
1/2 tsp. marjoram leaves
1/3 tsp. thyme leaves
1/4 tsp. garlic powder
1/8 tsp. white pepper
2 bay leaves
1/2 c. chopped onion
1/2 c. of white wine or skim milk
Lime/lemon wedges to garnish

Directions:

Preheat oven to 350 degrees. Wash fish, pat dry and place in dish. Combine oil with lite salt and herbs. Dribble over fish.

Top with bay leaves and onions. Sprinkle with paprika. Pour wine or skim milk over all. Bake, uncovered, for 20 to 30 minutes or until fish flakes easily with a fork. Serve with lime or lemon wedges.

Makes 4 servings.

Scallops Chilean Style

http://www.cooks.com/rec/view/0,1745,152168-240200,00.html

Ingredients:

12 scallops
12 scallop shells (or individual oven proof dishes)
2 tbsp. butter
1 c. white wine
4 tbsp. lemon juice
Salt
Black ground pepper
4-5 tbsp. shredded cheese

Directions:

Put 1 scallop on each shell or 3 in each small oven-proof dish. Put 1/2 teaspoon butter on each scallop, and 1 teaspoon wine. Put 1/2 teaspoon lemon juice on each, add salt and pepper and shredded cheese. Place shells or oven-proof dishes in oven and bake at high temperature until cheese is melted, 3-4 minutes.

Chicken Spinach Polenta Layer Pie

http://www.recipezaar.com/116307

Ingredients:

6 chicken breasts

2 cups water or chicken stock, to cover

6 large portabella mushrooms

1 red onion

1 teaspoon marjoram

1 teaspoon cumin

1/2 cup raisins

1/2 cup chopped black olives

4 hard-boiled eggs

1 tablespoon cornflour

salt and pepper

500 g frozen spinach

3 cloves garlic

2 tablespoons toasted chopped cashews

250 g instant polenta cornmeal

1/2 cup grated tasty cheese

1 1/2 liters water or stock

1 teaspoon salt

Directions:

1. Preheat oven to about 190 degrees Celsius
2. Poach chicken breasts in water or stock, keep stock aside
3. Shred chicken
4. Sauté chopped onion
5. Add sliced mushrooms, cook till juices run
6. Add cornflour, cumin, oregano
7. On low heat gradually add about 300ml stock, from above, to make sauce
8. Bring to boil add chicken and cook for 5 minute
9. Season with salt and pepper
10. Squeeze spinach dry
11. Combine spinach, toasted chopped cashews and crushed garlic in a bowl
12. Mix well
13. Boil 1 ½ litres of salted water or stock
14. Remove from heat and slowly add polenta while stirring with a wooden spoon
15. Place pot back on heat and cook till thick and creamy
16. Add grated cheese and chopped olives
17. Spread on greased tray 1cm thick and bake in oven for 15 min till brown
18. Cut to fit casserole dish enough for two layers
19. Place chicken mix in bottom of casserole dish
20. Place sliced hard boiled eggs and raisins on top
21. Add layer of grilled polenta
22. Then place spinach mix on top
23. Then add final layer of polenta
24. Bake in oven for 35-45 minute

Sopa De Lentejas De La Tia Julita

http://www.recipezaar.com/139205

Ingredients:

2 tablespoons vegetable oil

5 ounces chorizo sausages, peeled and sliced into 8 pieces

1 cup coarsely chopped onions

1 cup pumpkin, cut into 1/4-inch pieces

2 leeks, white and light green parts only, sliced into 1-inch rings

5 garlic cloves, coarsely chopped

1 large tomato, peeled, seeded, and coarsely chopped

1 1/2 cups lentils, pickled over and rinsed

1 small celery rib, with leaves

3 sprigs parsley

2 bay leaves

2 1/2-3 quarts water

salt & freshly ground black pepper, to taste

4 small potatoes, peeled and cut into 1/4-inch dice

2 tablespoons finely minced fresh parsley

Directions:

1. Heat the oil in a heavy soup pot. Add the chorizo, onion, and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic, and tomato, and cook for 3 minutes more.
2. Tie the celery, parsley & bay leaves together w/kitchen string and add along with the lentils to the soup pot. Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 20 minutes.
3. Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 15 minutes. If necessary, add more water.
4. Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley.