I need a fiambre recipe, help!?

Question

I need to make fiambre for my spanish class, can somebody give me a recipe?!

Answer 1

This is through translation:
Cold cuts
This prescription is for 30-40 portions

Ingredients -

VEGETABLE BASE
6 beets
1 dark vinegar bottle
12 carrots
1 tin of 4 onz. of fine oil
5 guisquiles
1 coliflor
1 frees of ejote
6 mustard teaspoons
1 pound of pea
25 tender pacayitas (or 2 great tins)
1 repollo
50 small heads of onion
1 teaspoon of pepper
4 spoonfuls of salt
3/4 of cup of azucar
4 hojitas of laurel
2 small branches of thyme
4 ounces of capers
1 spoonful of English sauce
MEATS

1 frees of butifarras
1 salitrada small language
1 frees of jamon
1 cooked chicken (deshuesado)
1 frees of mortadela
1 sausage pound
1 frees of salami
1 red garlic sausage pound
1 pound of longanizas
2 tins of macarela in tomato
2 tins of salmon
2 tins of oil sardine
2 pounds of shrimp
2 tins of sardine in tomato
ADORNMENT

3 lettuces
2 tins of Chile pepper
25 rabanitos
6 hard eggs in rodajas
1/2 pound of olives
1/2 pound of tanned cebollitas
2 tins of esparragos
1/2 gherkin pound (Pickels) sweet in slices
12 chili peppers chamborotes
1/2 American cheese pound (Kraft)

Preparation -

PREPARATION VEGETABLE BASE
Wash the beets, quiteles the trunk and raiz and pongalas to cook
water covers with 1 spoonful of salt. When they esten cooked, pelelas and
partalas in cuadritos or form of figures. Separate wheels for
adornment.
Demas vegetables cocinelas separate each one covered with water hir-
seeing with 1 spoonful of salt. The carrots divided in cuadritos equal
that the guisquil, the coliflor in small manitas, ejote cut slanted,
the peas if fresh water and salt are cooked with. Pacayas cocinelas
changing to them to 3 times boiling water with salt.

Ralle repollo fine, lavelo adds the onion small heads,
half of vinegar, (diluted with water because he is very strong), 2 ounces of oil,
3 mustard teaspoons, 1 spoonful of salt, 1/4 cup of azucar, 1/2 cu-
charadita of laurel, 1 small branch of thyme. Let boil about 10 minutes. This
agreguelo to verudras cooked all meetings already and the capers.
Put to boil the rest of the vinegar with 2 1/2 water cups, the 2
remaining ounces of oil, 2 spoonfuls of salt, 1/2 cup of azucar, 1 cucha-
radita of pepper, 2 leaves of laurel, 1 small branch of thyme and 1 teaspoon
of English sauce. Let boil this thin sauce by 5 minutes, pruebelo, not of
be to be left nor dulzon acido.

Before shaking vegetables, separate the beet wheels,
others of carrot, to do adornment, asi like tender pacayitas,
manitas of coliflor, separate each one dejelas in brine with a little lime
dillo.

To the following day the plates are made up adding to him to the tanning
little of all the meats divided in trocitos, except the fish. Ademas
add the juice of the esparragos, chili peppers peppers, peas (if they are of
broad) and of picles. Add ademas chili peppers perforated peppers and
olives.


PREPARATION MEATS
Cook the chicken, deshueselo and cortelo in regular pieces. Start off
slanted sausage. Cook separated garlic sausages, longanizas and butifarras
and partalos in wheels. Jamon in great pictures, mortadela, salami and
salchichon partalos by half or in heavy strips. Affluent washing the shrimp and
cocinelo without water (it removes his own juice) soon pelelo and quitele the vein. Capongalas in separated trastos gives one of the meats like tins. Macarelas and slamon pongalos in pieces, the whole sardines.

PREPARATION ADORNMENT
The chili peppers peppers and the cheeses fresh and American (Kraft) cut in figures and/or pieces. The hagalos rabanitos in flower.
Add plates putting tanned, around the lettuce (washed and
dry), above it places all the meats to his taste and all the adornments. In means place a Chile chamborote and dust with hard cheese.

Answer 2

Dillo Dust Recipe

Answer 3

Carne Fiambre adapted from Mediterranean Cooking

Description
Ingredients 2 Pounds Flank Steak
Salt And Pepper -- to taste
2 Cloves Garlic -- finely chopped
3 Medium Eggs
1/4 Cup Olive Oil
1/2 Pound Ground Pork
2/3 Cup Green Olive -- pitted Drained
4 Thin Carrots
3 Medium Roasted Bell Peppers -- chopped
3 Tablespoons Parsley -- chopped
Flour
1 Medium Onion -- chopped
2 Cloves Garlic -- peeled
1 Cup Dry White Wine
2 Cups Beef Stock
1 Medium Bay Leaf
1 Medium Tomato -- chopped

Directions Slice beef lengthwise to make 4 thin slices.
Place meat between wax paper and flatten with mallet.
Sprinkle with salt, pepper and crushed garlic.
Spread pork evenly over beef.
Add olives, carrots, and sweet peppers.
Sprinkle with parsley.
Roll meet into cylinder, and tie securely with string.
Roll meat in flour.
Add olive oil to heavy pot, brown meat on all sides.
Add onion and garlic, cook until golden.
Add remaining ingredients, Bring to boil. Simmer, covered, 1 1/2 hours.
Meanwhile, hard boil eggs.
Remove strings, and serve garnished with chopped egg.
Serves 4

Answer 4

Fiambre

This festive Guatemalan dish is customarily served once a year on either November 1st or 2nd. Legend has it that a hostess had planned a sumptuous dinner for quite a large gathering. She planned the meal herself and made extensive preparations. Then she instructed her maid on just how she wanted it served.

The story goes that the maid's lover called at the back door. Time passed and the guests arrived. At the very last minute the maid realized it was time to serve, panicked, forgot all her instructions and threw all the various foods together on a single large platter.

The meal was great success, and a disaster became a custom. The amounts of the various foods should be judged according to the number of guests. The single platter of food, served with rolls and tortillas, makes up the complete meal.

Ingredients
Luncheon tongue, plain or corned, cut into squares
Boiled chicken, de-boned and cut into small pieces
Pork loin, cooked and cut into small pieces
Beef, corned or plain, cut into small pieces
Ham, cooked and cut into small pieces
Sardines or cooked mackerel, de-boned and cut into small pieces
Italian style sausages, cooked (if necessary) and cut into small pieces
Frankfurters, if desired

Carrots
Potatoes
String Beans
Beets
Peas
Cabbage
Cauliflower
All cut into small pieces. Vegetables
should be cut and cooked the previous day.
After cooking, set aside some vegetables for
garnish and cover the rest with the sauce
described below and allow to marinate.
Keep refrigerated so vegetables will be
thoroughly chilled.


Oil, vinegar, salt to taste
Lettuce leafs for decoration

Sauce
2-3 bunches parsley
2-3 bunches green onions
1 cup mustard seed
3 chiles morrones (peppers)
2 oz. Capers
2 pieces powdered gingerroot
Dry mustard, to taste
Just before serving, mix meats and vegetables together. Add additional vinegar and or oil, as desired. Finally, add the capers.

To serve, place lettuce leaves on one or more platters, as required by the number of guests. Arrange the salad mixture on the platters. Decorate with olives, pieces of cheese, chili pimentos, cocktail onions, slices hard-boiled eggs, parsley and anchovies. Then sprinkle grated cheese over the whole.

Answer 5

google it. Type in recipie+fiambre.