Get the latest Latin recipes from Group Recipes. http://www.grouprecipes.com/tag/latin An unusual twist on a favorite finger food. http://www.grouprecipes.com/106528/shrimp-and-wild-rice-quesadillas.html An unusual twist on a favorite finger food. http://www.grouprecipes.com/106527/shrimp-and-wild-rice-quesadillas.html I have had this recipe for ages, great gelatin mold for side or dessert! Very pretty too! Everyone loves it http://www.grouprecipes.com/105407/cranberry-raspberry-party-mold.html This fluffy mousse could just as easily be made with fresh or canned pumpkin. Serve the leftover candied squash as a topping for vanilla ice cream. by Barbara Lynch http://www.grouprecipes.com/104883/harvest-mousse-with-spiced-almond-tuiles.html Brain molds are a lot of fun, and Jello brains have become a Halloween party food classic. But outside of the year 1958, nobody really gets excited about eating stiff, shaped Jello... even if it is in the shape of a brain. So we've got an updated version here. While I don't think you can ever call a gelatin brain "elegant," this is definitely a tastier, more elegant version of the original. But since this is a relatively easy Halloween party food to make, you can make it both for a nice Halloween dinner party or a casual Halloween party. Now, if you've never tried Italian panna cotta, you're missing out. Sort of like an ultra-creamy Italian version flan, it's a heck of a lot better than any gelatin brain recipe you've tried in the past, I promise. This recipe is based on one by Alton Brown (but with some changes to make it easier), and is good for a 6-cup capacity gelatin brain mold. The whiskey is optional, but there's not much of it so I wouldn't suggest leaving it tastes wonderful in this. But if you really want to make this Halloween party food kid-friendly, it's also good whiskey-free. ................courtesy of party foods .............. http://www.grouprecipes.com/104071/halloween--panna-cotta---for-a-gross-gelatin-brain-mold.html A yummy Latino Sopa Shooter with muscle! http://www.grouprecipes.com/103471/black-bean-soup-shooters-with-mexican-cheese.html This is a salad that my mother has been making as far back as I can remember. It's always on our table at Christmas, but I like it all year long. Enjoy http://www.grouprecipes.com/101833/so-good-its-sinful-salad.html See my sofrito recipe for the sofrito in this dish. some prefer to cook the olives in the dish, i prefer to mix it in at the end with the hot sauce. http://www.grouprecipes.com/99230/jks-arroz-con-pollo.html My own sofrito. easy to make. search your neighborhood markets. i live in albuquerque and can find all of the ingredients fresh. i add the olive oil in to my sofrito to save steps when i use it. note; if you do not want to use the sazon with achiote packet, you can make an achiote oil and substiture for the olive oil. http://www.grouprecipes.com/99228/jks-sofrito.html May also be used as a dessert, a nice combo of gelatin, fruit and ice cream and nuts http://www.grouprecipes.com/98572/raspberry-gelatin-salad-delight.html