Easy to make, Spanish dishes? (Suited to Americans?)?!
Our Spanish Club is having a dinner soon and I'm trying to figure out some dishes we could have other than the usual!.!. As of now, I've gotten the basics: quesadillas, fajitas, tacos, nachos!.!.!. Can anyone tell me simple recipes for Spanish foods that are suited to American tastes!? (Main dishes and desserts!.!. Thanks!)Www@FoodAQ@Com
Answers:
Cheese Flan (Flan de Queso)
5 Eggs
1 8oz!. Cream Cheese
1 can Evaporated Milk (12oz)
1 can Sweetened Condensed Milk
1 Tbsp Vanilla Extract
3/4 Cup Sugar
Preheat oven to 400F!.
Blend eggs and cream cheese well, add condensed milk and evaporated milk and mix well!. If you have lumps pour mixtured through a sieve!.
Make caramel by heating the sugar in a pot on medium heat stirring often until caramel in color and sugar is melted!. Immediately pour into a round casserole dish!. Be careful not to touch the mixture with your hands and as soon as it turns caramel in color, pour it into the dish!. The mixture burns easily!
Pour flan mixture on top of caramelized sugar!. Place dish into a pan with 1 inch of water!. Turn oven heat immediately down to 350!. Bake in water bath for 40 to 50 minutes until mixture is firm and lightly browned!. A knife or toothpick inserted in the middle will come out clean when done!. If goey, just continue to bake until toothpick comes out clean!.
Cool, then turn upside down and spoon caramel sauce from dish over the top!. Chill, then dust with cinnamon before serving!. Chill until ready to eat!.
My husband is of Cuban descent and this his is favorite Spanish dessert!. He just came home yesterday for 2 weeks and I had it waiting for him when he got home!. He's already eaten half of it! I guess that's okay though because he'll be overseas for a year and won't be getting his favorite over there!
Chicken & Rice (Arroz Con Pollo)
Arroz Con Pollo Recipe
Cooking the Chicken:
3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
Cooking the Rice:
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt/li>
*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!.
Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat!. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika!. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown!. (You can skip the flour dredging part if you want!. It just makes a nicer coating for the chicken!.) Cook a few minutes on each side, just enough so that the chicken has browned!. Use a slotted spoon to remove from pan and set aside!.
Add the rice to the pan to brown!. Add a little more olive oil if necessary!. Stir first to coat the rice with the olive oil in the pan!. Then don't stir too much or you will prevent it from browning!. Let it brown and then stir a little to let more of it brown!. Then add the onion and garlic!. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes!.
Place the chicken pieces, skin-side up, on top of the rice!. In a separate bowl, mix together the stock, tomato, salt, and oregano!. Pour the stock mixture over the rice and chicken!. Bring to a simmer, reduce the heat to low, and cover!. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done!. Fluff the rice with a fork!. If you want you can sprinkle with some peas!. Add more salt and pepper to taste!.
Serves 4-6!.
Www@FoodAQ@Com
5 Eggs
1 8oz!. Cream Cheese
1 can Evaporated Milk (12oz)
1 can Sweetened Condensed Milk
1 Tbsp Vanilla Extract
3/4 Cup Sugar
Preheat oven to 400F!.
Blend eggs and cream cheese well, add condensed milk and evaporated milk and mix well!. If you have lumps pour mixtured through a sieve!.
Make caramel by heating the sugar in a pot on medium heat stirring often until caramel in color and sugar is melted!. Immediately pour into a round casserole dish!. Be careful not to touch the mixture with your hands and as soon as it turns caramel in color, pour it into the dish!. The mixture burns easily!
Pour flan mixture on top of caramelized sugar!. Place dish into a pan with 1 inch of water!. Turn oven heat immediately down to 350!. Bake in water bath for 40 to 50 minutes until mixture is firm and lightly browned!. A knife or toothpick inserted in the middle will come out clean when done!. If goey, just continue to bake until toothpick comes out clean!.
Cool, then turn upside down and spoon caramel sauce from dish over the top!. Chill, then dust with cinnamon before serving!. Chill until ready to eat!.
My husband is of Cuban descent and this his is favorite Spanish dessert!. He just came home yesterday for 2 weeks and I had it waiting for him when he got home!. He's already eaten half of it! I guess that's okay though because he'll be overseas for a year and won't be getting his favorite over there!
Chicken & Rice (Arroz Con Pollo)
Arroz Con Pollo Recipe
Cooking the Chicken:
3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
Cooking the Rice:
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt/li>
*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!.
Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat!. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika!. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown!. (You can skip the flour dredging part if you want!. It just makes a nicer coating for the chicken!.) Cook a few minutes on each side, just enough so that the chicken has browned!. Use a slotted spoon to remove from pan and set aside!.
Add the rice to the pan to brown!. Add a little more olive oil if necessary!. Stir first to coat the rice with the olive oil in the pan!. Then don't stir too much or you will prevent it from browning!. Let it brown and then stir a little to let more of it brown!. Then add the onion and garlic!. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes!.
Place the chicken pieces, skin-side up, on top of the rice!. In a separate bowl, mix together the stock, tomato, salt, and oregano!. Pour the stock mixture over the rice and chicken!. Bring to a simmer, reduce the heat to low, and cover!. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done!. Fluff the rice with a fork!. If you want you can sprinkle with some peas!. Add more salt and pepper to taste!.
Serves 4-6!.
Www@FoodAQ@Com
One of the most famous Spanish (from Spain) foods is Tapas - small dishes of food to be eaten with drinks!. The easiest one you can make is a Egg and Potato Fritatta (recipe in source), which is a really thick omelette!. Another (also potato based) famous tapas dish is Patatas Bravas (recipe in source)!. There are many tapas dishes available, just search for Tapas and see what you like!Www@FoodAQ@Com
Spanish foods don't necessarily need to be spicy mexican, Puerto Rican and Cuban food can come quite handily there like Arroz con Pollo, or from Spain there is Paella which is like cajun jambalaya, they both use saffron rice, paella is an extension of arroz con pollo, except it can also have sausages and seafood like shrimp or clams and peas and carrots!. For dessert there is flan a smooth custard with sweet vanilla sauce, these items can be at your local latin supermarket!.
Hope this helps and enjoy!.Www@FoodAQ@Com
Hope this helps and enjoy!.Www@FoodAQ@Com
You can make beans and rice!.!.!.I'm half Cuban and my dad is from the Mississippi delta!.!.!.so this is mixed culture recipe!.!.!.!.and I cheat by using major short cuts!.!.!.!.
Two packs of Uncle Ben's microwavable brown and wild rice
one can of Goya seasoned black beans
one can of Goya diced tomatoes with green chilies
two teaspoons of Goya sofrito
Three slices of american cheese
Cook rice in microwave according to package directions
Then pour cooked rice into pot with other ingredients
Stir constantly until well done
This meal should only take 15 - 25 minutes to prepare and makes an excellent side with Chicken, Fish, or Beef!.!.!.never tried with pork because I don't eat pork!.!.!.Good Luck
Www@FoodAQ@Com
Two packs of Uncle Ben's microwavable brown and wild rice
one can of Goya seasoned black beans
one can of Goya diced tomatoes with green chilies
two teaspoons of Goya sofrito
Three slices of american cheese
Cook rice in microwave according to package directions
Then pour cooked rice into pot with other ingredients
Stir constantly until well done
This meal should only take 15 - 25 minutes to prepare and makes an excellent side with Chicken, Fish, or Beef!.!.!.never tried with pork because I don't eat pork!.!.!.Good Luck
Www@FoodAQ@Com