Super easy recipe for Chilean Manjar! NOT DULCE DE LECHE! I am pinning this so that I can make Manjar when I return to the states :)

Manjar — God’s Delicious Gift to Chile

I've been wanting to try this. Homemade Caramel by boiling a can of sweetened condensed milk for 2 hours.Or, to avoid having boiling water on the stove for that long, you can submerge it in water in a crock pot for 8 hours on low!

Locos con mayonesa (Abalone) and mayo. I tried these when I was in Chile and I thought they were pretty rubbery, like large snails but without the usual garlic butter to make them palatable!

Locos con mayonesa (Abalone) and mayo. I tried these when I was in Chile and I thought they were pretty rubbery, like large snails but without the usual garlic butter to make them palatable!

Pastel de Jaiba....(Jaiba cake or crab is a crustacean Chilean very appetizing, all his flesh is eaten and when we open its shell has a lot to eat, his armor plate serves and looks very nice).

(Jaiba cake or crab is a crustacean Chilean very appetizing, all his flesh is eaten and when we open its shell has a lot to eat, his armor plate serves and looks very nice).

Savory chilean butternut squash cassserole! Made a variation of this last night. Just used cubed squash, sauteed onions, tomatoes, garlic, cumin, chili powder and a tiny bit of cheese. Bake at 350 for 50 mins and YUM!

Chilean Butternut Squash Casserole

Chilean Butternut Squash Casserole - a spicy instead of sweet butternut recipe. I'll leave out the corn.

Tasting Chile: A Celebration of Authentic Chilean Foods and Wines by Daniel Joelson

Tasting Chile: A Celebration of Authentic Chilean Foods and Wines (Hippocrene Cookbook Library (Paperback))

Recipe: Chilean Chicken Casserole (Pastel del Choclo)

South American Chicken Casserole | Pastel del Choclo

Recipe: South American Chicken Casserole (Pastel del Choclo) A typical Argentine, Bolivian, Chilean and Peruvian

Canela kitchen: Crab pudding review (Pastel de jaiba )National day of Chilean food

Chile’s coastline provides a bounty of seafood. At Los Porteños, try pastel de jaiba, crab served in a casserole with bread crumbs and cream.

Chupe de locos

Photo: Hugo Carrillo Locos , Chilean “abalone” ( Concholepas concholepas ), are among Chile’s, and my wife’s, favorite shellfish.

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