Does anyone know of a really yummy Nicaraguan food?!
I need to make one for class!. What is really yummy or well known!!? I need ideas!!! =) Please! One from Nicaragua!Www@FoodAQ@Com
Answers:
tres leches cake
1 package yellow cake mix or white cake mix (plus oil, eggs, etc!. to make the cake)
1 cup milk
1 can evaporated skim milk
1 can sweetened condensed milk
1 teaspoon vanilla
1 (8 ounce) container prepared whipped topping
Directions
1Prepare cake mix as directed on the box!.
2Pour cake batter into prepared 9 x 13 inch pan!.
3Bake cake as directed!.
4Cool cake!.
5Poke holes in the cake (a drinking straw works well)!.
6Combine the 3 milks in a saucepan with the vanilla and heat almost until boiling!.
7Distribute milk mixture evenly onto the cake!.
8Refrigerate until thoroughly chilled (overnight is best)!.
9Prior to serving, cover the top of the cake with the prepared whipped topping!.
10Sliced fruit or colored sprinkles/sugar can be added for a decorative touch!.
OR
1 cup white sugar
5 egg yolk
5 egg white
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
1/2 teaspoon almond extract
10 maraschino cherry
Directions
1Preheat oven to 350 degrees F (175 degrees C)!.
2Butter and flour bottom of a 9 inch springform pan!.
3Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume!.
4Stir in milk, vanilla, flour and baking powder!.
5In a small bowl, beat egg whites until soft peaks form!.
6Gradually add remaining 1/4 cup sugar!.
7Beat until firm but not dry!.
8Fold egg whites into yolk mixture!.
9Pour into prepared pan!.
10Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean!.
11Allow to cool 10 minutes!.
12Loosen edge of cake with knife before removing side of pan!.
13Cool cake completely; place on a deep serving plate!.
14Use a two prong meat fork or cake tester to pierce surface of cake!.
15Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream!.
16Discard 1 cup of the measured milk mixture or cover and refrigerate!.
17Pour remaining milk mixture over cake slowly until absorbed!.
18Whip the remaining whipping cream until it thickens and reaches spreading consistency!.
19Stir in almond extract!.
20Frost cake with whipped cream and garnish with cherries!.
Nicaraguan Aubergine (Eggplant) Casserole (Cacerola De Berenja)
Ingredients
1 1/2 lbs aubergine, sliced 1/2 in!. thick
salt
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
2 garlic clove, peeled and crushed
1 bell pepper, seeded and finely chopped
1-2 green chili pepper
1 teaspoon ground cumin
6 tablespoons tomato puree
6 fluid ounces water
8 ounces cheddar cheese, grated
salt and black pepper
Directions
1Place the aubergine slices in a colander, sprinkle with salt and set aside for 30 minutes!. Then rinse under a cold tap and pat dry with absorbent kitchen paper!.
2Preheat the oven to 400°F (200°C, gas mark 6)!.
3Place the aubergine slices in a single layer on a greased baking sheet and bake for 10 minutes!. Remove and set aside!.
4Sauté the onion and garlic until just softened!.
5Add the chopped bell pepper and cook for a further 2 minutes!.
6Add the chilli peppers, cumin and tomato purée and cook, stirring, for another 2 minutes!.
7Add the water, bring the mixture to the boil, stirring, then reduce the heat and simmer uncovered for 10 minutes!.
8Layer half the aubergine slices in the bottom of a greased oven proof dish!.
9Pour over half the sauce and sprinkle half the cheese on top!.
10Repeat with the remaining ingredients and bake for 20 minutes or until browned!.
Nicaraguan Rice and Beans
Ingredients
1 cup gallo pinto beans
1 bay leaf
1 small onion, peeled
1 clove
2 garlic clove, peeled
salt
1 1/2 cups long gain white rice
4 tablespoons olive oil
1 onion, finely chopped
fresh black pepper
Directions
1Cover the beans generously in water and soak at least 4 hours!.
2Drain the beans and place in a large pot with two quarts of water!.
3Pin the bay leaf to the onion with the clove and add to the pot!.
4Add beans and garlic!.
5Gradually bring beans to a boil, skimming off foam!.
6Reduce heat and gently simmer the beans uncovered until tender, about 1 to 1 1/2 hours, adding salt to taste during the last ten minutes!.
7Drain the beans and refresh under cold water!.
8Discard the onion, bay leaf, and clove!.
9In a large heavy saucepan, bring 2!.5 cups of water and 1 tsp salt to a boil!.
10Add the rice and return to a boil!.
11Gently simmer the rice until tender, about 18 minutes!.
12Let the rice sit uncovered for 5 minutes and fluff with a fork!.
13Heat oil in a large, heavy frying pan!.
14Add onion and brown well, about 5 minutes!.
15Add rice and beans and cook until very aromatic and the rice starts to brown, about 5 minutes!.
16Correct the seasonings and serve!.
Nicaraguan Oxtail Stew
Ingredients
1/3 cup uncooked white beans
1 tablespoon lard or vegetable shortening
3 lbs of beef oxtail
3 garlic clove, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomato, diced
2 cups beef stock
2 cups water (approximate)
2 tablespoons ground allspice
salt and pepper
hot sauce
Directions
1Place beans in a pot and cover with cold water!. Bring to a rolling boil and boil for 3 minutes!. Remove from heat and cover with pan lid!.
2Brown the oxtails in lard, and place in a large casserole or crock pot!.
3Add all remaining ingredients except the 2 cups water and beans!.
4Aside from the 2 cups water, cover food in the casserole or crock pot with just enough water to cover!.
5Simmer for 1 1/2 hours, then drain the beans form their cooking liquid and add to pot, then simmer 1 1/2 hours more, stirring occasionally!. This may need more time if a slow cooker is used (approximately 3-4 hours then add beans, then 3-4 hours more)!.
6Remove lid and allow to cook uncovered to make a thicker stew,!.Www@FoodAQ@Com
1 package yellow cake mix or white cake mix (plus oil, eggs, etc!. to make the cake)
1 cup milk
1 can evaporated skim milk
1 can sweetened condensed milk
1 teaspoon vanilla
1 (8 ounce) container prepared whipped topping
Directions
1Prepare cake mix as directed on the box!.
2Pour cake batter into prepared 9 x 13 inch pan!.
3Bake cake as directed!.
4Cool cake!.
5Poke holes in the cake (a drinking straw works well)!.
6Combine the 3 milks in a saucepan with the vanilla and heat almost until boiling!.
7Distribute milk mixture evenly onto the cake!.
8Refrigerate until thoroughly chilled (overnight is best)!.
9Prior to serving, cover the top of the cake with the prepared whipped topping!.
10Sliced fruit or colored sprinkles/sugar can be added for a decorative touch!.
OR
1 cup white sugar
5 egg yolk
5 egg white
1/3 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 pint heavy whipping cream
1/2 teaspoon almond extract
10 maraschino cherry
Directions
1Preheat oven to 350 degrees F (175 degrees C)!.
2Butter and flour bottom of a 9 inch springform pan!.
3Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume!.
4Stir in milk, vanilla, flour and baking powder!.
5In a small bowl, beat egg whites until soft peaks form!.
6Gradually add remaining 1/4 cup sugar!.
7Beat until firm but not dry!.
8Fold egg whites into yolk mixture!.
9Pour into prepared pan!.
10Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until cake tester inserted into the middle comes out clean!.
11Allow to cool 10 minutes!.
12Loosen edge of cake with knife before removing side of pan!.
13Cool cake completely; place on a deep serving plate!.
14Use a two prong meat fork or cake tester to pierce surface of cake!.
15Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream!.
16Discard 1 cup of the measured milk mixture or cover and refrigerate!.
17Pour remaining milk mixture over cake slowly until absorbed!.
18Whip the remaining whipping cream until it thickens and reaches spreading consistency!.
19Stir in almond extract!.
20Frost cake with whipped cream and garnish with cherries!.
Nicaraguan Aubergine (Eggplant) Casserole (Cacerola De Berenja)
Ingredients
1 1/2 lbs aubergine, sliced 1/2 in!. thick
salt
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
2 garlic clove, peeled and crushed
1 bell pepper, seeded and finely chopped
1-2 green chili pepper
1 teaspoon ground cumin
6 tablespoons tomato puree
6 fluid ounces water
8 ounces cheddar cheese, grated
salt and black pepper
Directions
1Place the aubergine slices in a colander, sprinkle with salt and set aside for 30 minutes!. Then rinse under a cold tap and pat dry with absorbent kitchen paper!.
2Preheat the oven to 400°F (200°C, gas mark 6)!.
3Place the aubergine slices in a single layer on a greased baking sheet and bake for 10 minutes!. Remove and set aside!.
4Sauté the onion and garlic until just softened!.
5Add the chopped bell pepper and cook for a further 2 minutes!.
6Add the chilli peppers, cumin and tomato purée and cook, stirring, for another 2 minutes!.
7Add the water, bring the mixture to the boil, stirring, then reduce the heat and simmer uncovered for 10 minutes!.
8Layer half the aubergine slices in the bottom of a greased oven proof dish!.
9Pour over half the sauce and sprinkle half the cheese on top!.
10Repeat with the remaining ingredients and bake for 20 minutes or until browned!.
Nicaraguan Rice and Beans
Ingredients
1 cup gallo pinto beans
1 bay leaf
1 small onion, peeled
1 clove
2 garlic clove, peeled
salt
1 1/2 cups long gain white rice
4 tablespoons olive oil
1 onion, finely chopped
fresh black pepper
Directions
1Cover the beans generously in water and soak at least 4 hours!.
2Drain the beans and place in a large pot with two quarts of water!.
3Pin the bay leaf to the onion with the clove and add to the pot!.
4Add beans and garlic!.
5Gradually bring beans to a boil, skimming off foam!.
6Reduce heat and gently simmer the beans uncovered until tender, about 1 to 1 1/2 hours, adding salt to taste during the last ten minutes!.
7Drain the beans and refresh under cold water!.
8Discard the onion, bay leaf, and clove!.
9In a large heavy saucepan, bring 2!.5 cups of water and 1 tsp salt to a boil!.
10Add the rice and return to a boil!.
11Gently simmer the rice until tender, about 18 minutes!.
12Let the rice sit uncovered for 5 minutes and fluff with a fork!.
13Heat oil in a large, heavy frying pan!.
14Add onion and brown well, about 5 minutes!.
15Add rice and beans and cook until very aromatic and the rice starts to brown, about 5 minutes!.
16Correct the seasonings and serve!.
Nicaraguan Oxtail Stew
Ingredients
1/3 cup uncooked white beans
1 tablespoon lard or vegetable shortening
3 lbs of beef oxtail
3 garlic clove, peeled and crushed
1 medium yellow onion, peeled and diced
1 medium tomato, diced
2 cups beef stock
2 cups water (approximate)
2 tablespoons ground allspice
salt and pepper
hot sauce
Directions
1Place beans in a pot and cover with cold water!. Bring to a rolling boil and boil for 3 minutes!. Remove from heat and cover with pan lid!.
2Brown the oxtails in lard, and place in a large casserole or crock pot!.
3Add all remaining ingredients except the 2 cups water and beans!.
4Aside from the 2 cups water, cover food in the casserole or crock pot with just enough water to cover!.
5Simmer for 1 1/2 hours, then drain the beans form their cooking liquid and add to pot, then simmer 1 1/2 hours more, stirring occasionally!. This may need more time if a slow cooker is used (approximately 3-4 hours then add beans, then 3-4 hours more)!.
6Remove lid and allow to cook uncovered to make a thicker stew,!.Www@FoodAQ@Com
NICARAGUAN ATOLILLO
6 c!. milk
1 1/2 c!. sugar
1/2 c!. rice (soaked)
2 tbsp!. cornstarch
1 (2 inch) stick cinnamon
Ground cinnamon to taste
Soak rice for at least 1 hour!. Place in blender and pulverize it!. Strain it into the milk!. Add sugar, cornstarch and stick of cinnamon and place over low heat, stirring constantly until boiled and thickened (about 30 minutes)!. Serve in individual dish or platter with ground cinnamon on top!. Serve cold!. Serves 8!.Www@FoodAQ@Com
6 c!. milk
1 1/2 c!. sugar
1/2 c!. rice (soaked)
2 tbsp!. cornstarch
1 (2 inch) stick cinnamon
Ground cinnamon to taste
Soak rice for at least 1 hour!. Place in blender and pulverize it!. Strain it into the milk!. Add sugar, cornstarch and stick of cinnamon and place over low heat, stirring constantly until boiled and thickened (about 30 minutes)!. Serve in individual dish or platter with ground cinnamon on top!. Serve cold!. Serves 8!.Www@FoodAQ@Com
Their tamales made in banana leavesWww@FoodAQ@Com
Have you tried epicurious!.com!?Www@FoodAQ@Com