Any really good spanish recipes? I need one for my class.?

Question

Quick and easy, resonable ingredients, tasty...

Answer 1

Tortilla de Patatas

1 cup olive oil
four large potatos (peel and cut into small pieces about 2mm thick)
salt to taste
one large onion, thinly sliced
four large eggs.

Some people add thin slices of red pepper together with the onion.

Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake".

Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.

Feel free to share this recipe with your friends, as long as you include my name and web address, so others can contact me with comments.

Answer 2

Spanish Rice:

1¼ hours 10 min prep
6 servings

1/2 cup chopped onions
1/2 cup chopped green peppers
2/3 cup rice
salt
black pepper
3 1/2 cups canned tomatoes

1. Combine all the ingredients
2. and pour into casserole.
3. Bake 350* oven for 1 hour, check to see if done, may take a little longer.
4. Stir occasionally.

Answer 3

How 'bout tamales. I got the easiest recipe.
canned pork or a cooked pork roast.
husks
red chili powder
masa harina (small bag)
1)boil some water to put husks in and let them soften up. or you can put them in a sink with hot water.
2)smash your pork in a bowl and add chili powder to taste. (pork should be room temperature)
3)mix masa harina with water to the consistency of pancake batter
4)when corn husks are soft enough to work with put therm in a plate and cut some strips to use as ties.
5)you need 3 plates. one for husks, one for you to roll and one for the made tamales
6)lay a husk on the plate, spread masa, the masa expands while cooking so a thin layer will do.add a roll of meat like a sausage size and roll the husk over it and tie at both ends.
7)put it on the next plate. you can also make an assembly line with a friend and you will finish right away.
8)steam the raw tamales for 60 min. or till you feel they are kinda stiff. they will get stiffer as they cool. a steamer works a pan with a little water works just keep an eye on the water, a double boiler, whatever you got.
*2 cans or 1 roast will make like 3 dozen. you can even make them with zucchini, corn, and green chili. those are good too. but the red are the bomb. also addicting.
*tamales can be frozen after cooking and then microwave as you go. wrap tamale in paper towel and microwave for 1-2 min. depending on your microwave.
*hope you have fun eating all those good meals at school. have fun.

Answer 4

Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated

Put the pork, hominy, green chiles, chili powder, salt, onion and water in a slow cooker and cook 6-8 hours on low. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.

Answer 5

QUICK & EASY SPANISH RICE AND BEEF

3/4 lb. ground beef
1 (14 oz.) can stewed tomatoes
1 c. water
1 (10 oz.) pkg.. frozen corn or mixed vegetables
1/2 tsp. salt
1/2 tsp. dried oregano leaves
1/2 tsp. Shilling Mexican seasoning
1/4 tsp. garlic powder
1/8 tsp. pepper
1 1/2 c. Minute rice
Cheez Whiz

Brown meat in large skillet, drain. Add tomatoes, water, corn (or mixed vegetables) and all seasonings. Bring to a boil, boil two minutes. Stir in rice, cover, remove from heat. Let stand 5 minutes. Fluff with a fork. Add Cheez Whiz on top. Makes 4 servings.

Answer 6

Sometime you can find Spanish Rice in a box. Easy!

If you want to put alittle more effort into it try this recipe from cooks.com

SPANISH RICE AND BEANS
Printed from COOKS.COM

1 tbsp. oil
2 cloves of garlic
1 sm. onion
1/2 green pepper
1/2 red pepper
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
4 slices of bacon
1 1/2 c. rice
1 can pink beans
1/2 can 14.5 oz. whole tomatoes
1 (6 oz.) can tomato sauce

In large pot heat oil, add garlic, onion, cut bacon slices in half, red and green pepper. Then add whole tomatoes and sauce. Let cook for about 5 minutes.
Add rice and beans to mixture and enough hot water to cover rice. Let come to a boil until rice is almost dry, add salt, pepper and paprika. Then cover and reduce heat. Let cook until rice is tender.

Should be good enough for an A+

Answer 7

Spanish Rice Recipe


Can be prepared in 40 minutes or less. Spanish rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken broth with added tomato. The browning is essential to the nutty, almost toasty flavor of the rice. And although bouillon can be substituted for the chicken stock, nothing beats homemade chicken stock, the rich flavor of which is absorbed by the 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

Answer 8

enchiladas...
You need corn tortillas, beef (if you want beef enchiladas), cheese (chedder) and enchilada sauce.

Cheese enchiladas: dip the corn tortilla in the enchilada sauce (put it in a bowl or something), lay it flat in the baking pan, place cheese in it, wrap it. continue doing this, then pour the left over sauce over all the enchiladas (if any), then sprinkle more cheese over that. Bake at 350 degrees just until the cheese is melted (should be about 5 - 10 min).

For beef enchiladas: cook the beef and instead of placing cheese in the tortilla, pour the beef in.

P.S. most spanish/mexican recipes have the same ingredients: tortillas, cheese, beans, beef, (lettuce and tomato if you're making tacos or chalupas)

Answer 9

So Easy Arroz Con Pollo (Spanish Chicken and Rice)
3/4 lb boneless skinless chicken breasts, cut into 1 inch cubes
1/2 cup chopped onions
2 minced garlic cloves
2 tablespoons vegetable oil
1 3/4 cups water
1 medium tomato, chopped
1 (6 ounce) package farmhouse savory chicken rice pilaf mix (if you can't find that, use 6 ounces of yellow rice)
1/3 cup frozen peas, thawed
1/3 cup sliced green pimento-stuffed olives
In large skillet sauté chicken onion and garlic in oil 5 to 7 minutes or until the chicken is no longer pink.
Add water and tomato; bring to a boil.
Add the rice and seasoning package; reduce heat. Cover and simmer 15 minutes.
Add peas and olives and cook 5 to 10 minutes longer or until liquid is absorbed.


Easy Hot Spiced Mexican Hot Chocolate
3/4 cup water
1 vanilla bean or 1 teaspoon vanilla extract
3/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon instant espresso
1 pinch salt
2 1/2 ounces bittersweet chocolate, the best quality possible, grated
2 cups whole milk
chili powder
Bring water to a boil in a saucepan. Split the vanilla bean and add to the boiling water. Add sugar, cinnamon, espresso, and a pinch of salt. Simmer for 1 minute and add the bittersweet chocolate. Whisk until it gets thick. Add milk and simmer 1 minute.
Serve immediately with sprinkling of chili powder on top, and you can add a dollop of vanilla ice cream if you wish.


Mexican Hot Dogs
8 hot dogs (I use Oscar Meyer)
8 corn tortillas
1/2-1 cup shredded cheddar cheese (or cheese of your choice)
oil (for frying)
Fry corn tortillas in oil (10 seconds per side), drain on paper towels.
Fry hot dogs in seperate pan.
Put hot dogs in tortillas and sprinkle with cheese.
Roll up tortillas.
Put in a baking dish and put in oven for about 15 to 20 minutes or until cheese is melted.


Hot Mexican Dip
2 (16 ounce) cans refried beans
1 (8 ounce) package cream cheese
1 (16 ounce) container sour cream
1 (1 1/4 ounce) packet taco seasoning mix
1 tablespoon instant minced garlic
1 (8 ounce) package monterey jack cheese (shredded)
1 (8 ounce) package jalapeno jack cheese (shredded)
1 medium tomato (chopped)
1 medium yellow onion (chopped)
1 cup pitted black olives (sliced)
Preheat oven to 350f.
Spread both cans of refried bean in the bottom of a 13x9 baking dish.
Mix softend cream cheese, sour cream, taco mix and garlic together. Spread over refried beans.
Sprinkle chopped onions, tomatoes and black olives over cream cheese, sour cream mixture.
Shred both blocks of cheese and sprinkle over top of onion, tomatoe and olive layer.
Bake uncovered 30 minutes and enjoy with your favorite tortilla chips


Agasajos (Mexican Hot Chocolate)
4 cups milk
1 teaspoon rose water
1 pinch saffron threads
1 cinnamon stick
1 dried chili
1 dash vanilla
4 ounces grated semisweet chocolate
1/4 cup sugar
1/2 orange, zest of
In a medium-sized pot, mix all the ingredients but the chocolate.
Bring to a boil and reduce to medium.
If you aren't a big spice person, remove the chili and cinnamon stick.
If you like things hot, leave them in.
Let it simmer for a few minutes, then add the chocolate.
With a whisk, combine the chocolate, then strain out the floaty things and serve.

Answer 10

Spanish Omelet

Ingredients
3/4 pound baby red potatoes
2 teaspoons salt, divided
10 large eggs
2 tablespoons milk
2 teaspoons fresh oregano, chopped
2 teaspoons fresh tarragon, chopped
8 basil leaves, torn into strips
1/8 teaspoon freshly ground pepper
3 tablespoons extra-virgin olive oil, divided
1 medium red onion, chopped
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
8 ounces mushrooms, sliced
1 chorizo sausage (about 2 oz.), diced
1/2 cup freshly grated Parmesan cheese

Makes 8 servings
Prep: 20 minutes
Cook: 35 minutes

Spanish BBQ Sauce
Ingredients

* 6 ozs. jar chili sauce
* 5 ozs. orange marmalade
* 3 Tbsp. white vinegar
* 2 tsp. Worcestershire sauce
* 1/2 tsp. celery seed
* 1/2 tsp. dry mustard
* 1/4 tsp. liquid smoke

Directions

Mix all ingredients in a blender. No need to heat before using. Can use on ribs, chicken or pork. Refrigerate any leftover sauce.

Quick Spanish Rice
have a recipe I came up with myself. I love spanish rice but can't ever seem to make it like restaurants do. So here's what I do.

Ingredients:

* 2 cups of minute rice
* 1 jar of salsa
* 1 can of chicken broth
* 1 8oz can of tomato sauce
* chopped onion, (how ever much you prefer)

Directions:

In a two cup measuring jar pour in 1 cup of salsa, then 1 cup of chicken broth.

Saute your chopped onion in butter on med high heat until it's slightly soft.

Add the salsa / chicken broth mixture, tomato sauce, and bring to a boil. Add rice, cover, remove from heat and let sit for 20-30 minutes or until the rice is nice and fluffy. Makes about 4 servings of rice.

Spanish Eggs
Ingredients

* 1/4 cup butter or margarine
* 1/2 cup onion
* 1/2 cup green pepper
* 1/4 cup flour
* 1 can tomatoes (1 lb. size)
* salt to taste
* 1 cup grated cheese
* 2 cup noodles, cooked in salted water
* 6 hard-cooked eggs

Directions
In a skillet, melt butter or margarine, add onion and green pepper. Cook lightly but do not brown. Add flour and tomatoes and cook until thick. Add salt to taste and grated cheese. In a buttered casserole put half the noodles, sliced 3 eggs and over all put half of the tomato mixture. Repeat the layers. Bake at 350 for 25 minutes.

Mom's Spanish Rice
One of our favorite slam-together suppers is my mom's recipe for Spanish Rice.

Brown 1 lb (more or less) ground beef or turkey. Chop a medium onion and add to beef.

Add

* 1 Tbsp. minced garlic
* A couple of celery stalks, chopped
* A green pepper, chopped (I have been chopping and freezing mine from the garden, here, lately)
* A large can of crushed tomatoes
* Salt and pepper to taste

Simmer until the vegetables are nice and tender and add 2-3 cups COLD cooked rice and heat to simmer stage. Hot rice just goes to mush and just isn't very nice.

This serves 4-6 hungry people with a salad and some bread and butter.

Spanish Rice
Ingredients

* 2 Tbsp. vegetable oil
* 1 lb. lean ground beef
* 1 cup chopped onion
* 1 cup chopped green bell pepper
* 1 cup uncooked rice
* 2 tsp. chili powder
* 1 1/2 cups water
* 1 tsp. seasoned salt
* 1/2 tsp. ground cumin
* 1/2 tsp. ground black pepper
* 1 can (8 oz.) tomato sauce
* 1 can (14 1/2 ozs.) whole tomatoes drained and chopped

Directions

In a large skillet, heat the oil over medium heat. Add the beef, onion, and green pepper, cooking until the meat is browned; drain liquid. Stir in remaining ingredients; reduce heat, cover, and simmer for 20 minutes or until rice is tender.

Note: For a lighter touch, you can substitute ground turkey or veal for the beef.

Paradise Spanish Rice
Ingredients

* 2 cups white rice
* 1/8 lb vermicelli (cut up)
* 3 Tbsp. cooking oil
* 1 can of either stewed tomatoes or canned flavored diced tomatoes
* 1/2 cup diced peppers
* 1/2 cup diced onions
* 4 Tbsp. chili powder
* 2 tsp. garlic powder
* 3 cups beef broth
* 1/2 cup salsa

Directions

In large frying pan cook rice and vermicelli in oil till golden. Add all except broth and salsa. Continue to cook for 3 minutes. Now add broth. Simmer about 17 minutes. Once rice is cooked add salsa and heat for 1 min.

Spanish Sauce for Fish
Ingredients

* 1/4 cup plain yogurt
* 1/4 cup mayonnaise
* 1/4 cup dill pickle
* 1/4 cup pimento stuffed green olives
* 1/8 tsp. onion powder
* Salt and Pepper to taste

Directions

Combine all ingredients in a blender. Blend till creamy. Put in serving dish, cover and chill till ready to serve with your fish dinner.

Sealed Spanish Sandwiches
Ingredients

* 3/4 cup grated sharp cheese
* 1 doz. ripe olives, chopped
* 2 Tbsp. minced onion
* 1 pimento, chopped
* 2 hard-cooked eggs, chopped
* 1/4 cup ketchup
* 2 Tbsp. salad oil
* 1/2 cup cooked ham, chopped
* 1/2 tsp. garlic salt

Directions

Mix all ingredients. Put on hot dog buns, wrap in foil, warm in oven.