Spanish Recipes?!?!
Spanish Recipes?!?
What is a quick, easy to make Spanish Recipe, that an 11 year old can make? She needs it for tomorrow, and she cannot use a oven, maybe she can, but just make it easy!!! thank you, and i need it fast!
Answers:
Tembleque (Puerto Rican Style Coconut Pudding)
7 ounces cream of coconut (approx 1/2 can)
2 1/2 cups milk
1/2 cup cornstarch
4 tablespoons sugar (or to taste)
1 teaspoon vanilla
Topping
ground cinnamon, and or flaked coconut
1. In a saucepan combine milk and cream of coconut,corn starch,vanilla and sugar mix very well.
2. Stir constantly on medium high until mixture begins to boil and gets thick.
3. Let boil a couple more minutes still keep stiring, then you can either pour into individual dessert cups or a mold.
4. Let cool on tabletop, then refridgerate.
5. Top with garnish.
6. Enjoy!
Source(s):
http://www.recipezaar.com/88689...
gazpacho
also check out the tapas link I have provided
What about some spanish rice? Go to www.foodnetwork.com for some more recipes... I put some below. Hope I helped... :)
SPANISH RICE
2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
SPANISH RICE WITH CHICKEN
1 1/4 cup of long grain rice rinsed
6 chicken breast strips
2 cups of chicken broth
4 tsp olive oil
2 tsp cilantro
3 cloves chopped fresh garlic
1 small can of tomato sauce
1 cup frozen or canned corn
red pepper (optional)
1 pkg taco seasoning mix
salt & pepper
Rinse rice, add only 2 teaspoon olive oil to prevent sticking, Use chicken broth instead of water. Boil, then simmer 20 minutes in a separate pan.
Simmer 20 minutes; add 2 more teaspoon olive oil. Saute chicken; cook just 5 minutes turning once, then add to cooked rice mixture and serve.
And she can make some queso dip too. Try some velveeta and salsa with milk and yummm. You can also add some spinach to it and some sun dried tomatoes and it will taste extra authentic...
Here are some other recipes for spanish foods...
PAELLA (serves 6)
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops
Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
Here's the ultimate recipe to make your own churros at home, just like they were at the churrería stands. Of course, the difference here is price. Here you can make a whole batch for what is cost for a few. Once you make the churros, you can make the authentic chocolate dip to dunk them in.
Churros
Ingredients: (Makes one platefull)
Vegetable or Olive Oil
1 cup water
1/2 cup margarine or butter
1/4 teaspoon salt
1 cup all-purpose flour
3 eggs
1/4 cup sugar
1/4 teaspoon ground cinnamon (optional)
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F.
To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.
Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
Chocolate for Churro Dunking
4oz dark chocolate, chopped
2 cups milk
1 tbsp cornstarch (also known as cornflour and is the powder that causes the thickening)
4 tbsp sugar
Place the chocolate and half the milk in a pan and heat, stirring, until the chocolate has melted. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about five minutes. Add extra cornstarch if it doesn't start to thicken after 5 minutes. Remove and whisk smooth. Pour and server in cups or bowls for dunking churros. Do not pour over churros, but use the mix for dunking churros after every bite. Served warm.
soup
My nephew Rudy made this for his school's international festival last year. It requires no cooking except for toasting the bread to begin with, and that can be done hours ahead. It's a Basque snack recipe that the kids can help put together themselves, and it was a big hit. It's called Pan amb tomaquet con jamon y queso.
--1 baguette, sliced about 3/4 inch thick
--1 tablespoon extra virgin olive oil
--1 garlic clove, peeled, cut in half
--1 plum tomato (or other ripe tomato) cut in half, seeds and watery inner parts squeezed out
--coarse or kosher salt to taste
--enough good-quality cooked thinly-sliced ham to cover each slice of bread (note: if you can get prosciutto or real Spanish serrano ham, that's even better, but plain deli ham will work fine)
--coarsely grated Parmesan cheese
In a Ziploc bag, place the bread slices and drizzle in the oil. Shake well. Preheat the oven to 400 and toast the bread slices until they are browning around the edges and the surface is starting to crisp up, 8 to 10 minutes.
Take the bread slices out of the oven. Immediately rub each one VERY LIGHTLY with the cut side of a garlic clove. Sprinkle with salt. Set aside. You can make the toasts a day ahead and store them tightly covered at room temperature.
When you're ready to serve them, rub each toast with the cut side of a tomato half. The rough texture of the toasted bread will absorb just the right amount of tomato. Then drape a piece of ham or prosciutto over each toast and sprinkle with coarse shreds of Parmesan.
If you have bread, ham and a tomato, it comes together very quickly and easily, and even kids love it. Hope it will help.