Need Spanish Recipe for class...?

Hiya kitty81501!

Try this recipe site: http://www.recipesource.com/ -

They have 134 "Spanish" food recipes, and 439 "Mexican" food recipes. Just enter one or the other names in quotation marks above, and you'll have what you need. Their search engine needs updating, but it is a really great food recipe web site. I hope this helped, good luck.

Recipe from Spain or a recipe from Latin America. There is no similarity between the two. The two regions eat entirely different types of food and prepare them differently. The same names are used for entirely different foods. A Tortilla in Spain is Hash Browns and Eggs Scrambled together. A Tortilla in Latin America is a Type of Flat Flour Bread.

Spain, try Gazpacho, a cold soup that goes all the way back to the Roman occupation of Andalusia (Southern Spain). Gazpacho was the main fare of the Roman Army and Slaves the romans used to build roads and forts in Spain. After the Roman Occupation, Gazpacho became one of the main staples of Spanish Fare and now has a large number of variations. Here is the original recipe.

•Diners: 4

•Preparation time: 30 min.

•Difficulty: easy

Ingredients

•10 oz of bread

•21 oz. of tomato

•2 cloves of garlic

•2 onions

•2 red and green peppers

•1 cucumber (optional)

•7 tablespoons of oil

•2 tablespoons of vinegar

•1 1/2 tablespoon of water

•Cumin (optional)

Preparation

In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served.

Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.

For Latin America,

Nothing Screams Latino like the Burrito Frijole con Case. (Bean Burrito with Cheese).

One Tortilla

One can of Re-fried Beans,

Some Shredded Cheese.

Lay out the Tortilla, Smear a line of Re-fried Beans across the center,

Sprinkle the line of Beans with Shredded Cheese,

Fold about two inches of the Tortilla across one end of the line of beans and cheese. Then roll the side of the Tortilla up.

You are done.

Prepare a large bowl with 1kg of thinly sliced potatoes and sprinkle plenty salt over them and work it down to the bottom of the bowl. In a large frying pan heat about ½ cm of olive oil. When it's very hot add the potatoes from the bowl and start to fry them. Be sure to keep stirring them so that they don't stick or start to brown. After about 5 minutes add half an onion to the potatoes. This should be chopped very fine. Stir the contents of the frying pan then cover it. Now break 8 large eggs into a bowl and add a pinch of salt and beat them.Keep checking the frying pan to be sure that the potatoes aren't turning brown. Turn down the heat if necessary.

Keep stirring (Montse says "keep moving them" as the Spanish verb to stir is "mover"!).

Once the potatoes break easily under the touch of the stirring spoon they are ready. So now add the potato/onion mix to the bowl of beaten eggs. Drain away any excess that's left in the frying pan oil at this point. Mix the potato and egg mixtures together well whilst the frying pan gets very hot with no extra oil in it.Now add the mix to the frying pan. Flatten it down in the pan and keep the heat at medium for a few minutes. Put a plate over the mix and turn over the tortilla gently. When you return it to the pan press down the sides to create the classic shape of tortilla de patatas. Turn the tortilla several times. You'll find it gets heavier each turn. It is ready when you put a knife into it and the knife comes out clean.This recipe makes a vary large omelette. What I tend to do is create the same mixture as above but make two separate tortillas using a smaller pan as this seems more manageable. Be sure to use a ladle when transferring the mixture to the frying pan if you decide to follow this advice otherwise one omelette ends up with too much liquid and the other with too much potato.

This is a useful solution to make a scrumptious Mexican recipe for ENCHILADAS : get a smaller baking pan (versus a roasting pan that might be too significant ) and spray the pan with non stick cooking spray. Open you can still of Vegetarian refried beans and unfold them flippantly at the backside of the pan. Now take as many frozen burritos so they can are compatible snugly within the pan, be certain to make use of simply the bean with cheese or rice. Spread a bottle of Enchilada Sauce all over the place the burritos. If you desire so as to add a few chopped black olives, or chopped onions or bell peppers so as to add for style and ornament that's satisfactory. Place foil over the whole pan and bake for approximately half-hour in a 325 measure oven. When you are taking the pan out of the oven allow it stand for approximately five-10 mins , take off the foil and unfold shredded cheese liberally all over the place and watch it soften right into a gooey goodness. Replace the foil till competent to reduce and serve. P.S. such a lot markets have Casio that's a white cheese from Mexico otherwise you might use an already shredded cheese combined only for Mexican recipes with white and yellow cheese in combination in a single kit. Your peers will believe you cooked for hours !! I desire this helped...and well good fortune !

Things You'll Need:

•1 ½ cups sugar

•3 eggs

•1 cup milk

•1 cup flour

•1 tbsp. vanilla

•Pans

•Bowl

•Pastry tube

•½ cup butter

•Vegetable oil

•Slotted spoon

•Electric mixer

Step

1Combine the butter, milk and 1 cup of sugar in a small pan and heat on medium-high. Lay two or three sheets of paper towels on a plate and set aside until needed.

Step

2Bring the milk mixture to a boil. Remove the pan from the stove.

Step

3Add the flour to the milk mixture and stir until well mixed. Next, blend the eggs and vanilla extract into the batter with an electric mixer.

Step

4Pour 3 cups of vegetable oil into a large pan and heat on medium-high. Fill the pastry tube with the churro batter. For a professional-looking churro, try using a star tip for your pastry tube.

Step

5Squeeze out three or four lines of batter about 4-inches long into the hot oil. Cook for 1 minute then flip the pastries over and cook for another minute or until golden brown.

Step

6Remove from the fried dough from the pan and place on the plate. The paper towels absorb any excess oil on the churros.

Step

7Put the remaining ½ cup of sugar on a plate and roll the churros in the sugar while still hot. You can also mix cinnamon with the white granulated sugar or just use powdered sugar for the coating. Your homemade churros are now ready to eat.

Churros, sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Spain. They are also popular in Latin America, France, Portugal, Morocco, the United States, Australia, and Spanish-speaking Caribbean islands. The snack gets its name from its shape, which resembles the horns of the Churro breed of sheep reared in the Spanish grasslands of Castile

i have quite a few spanish recipes go to ehow where you see members type in my member name which is tvalle lots of spanish and easy recipes take a look