What kind of spanish-themed dish can my sister bring into her spanish class for 18 people?

Question

Preferably a finger type food she can make herself.

Answer 1

mexican wedding cakes are little cookie balls rolled in powdered sugar that melt in your mouth.

Mexican Wedding Cakes II
Submitted by: Julie Lavado
Rated: 4 out of 5 by 76 members Yields: 21 servings

"Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioner's sugar. These look nice when placed on a tray in the mini paper cupcake liners."
INGREDIENTS:
1 cup butter, softened
8 tablespoons confectioners'
sugar 2 cups all-purpose flour
2 cups chopped walnuts
1/2 teaspoon vanilla extract

DIRECTIONS:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix all the ingredients together with a mixer until well blended. Roll dough into round small balls.
3. Bake for 10-12 minutes.
4. Cool completely then roll in additional confectionary sugar.
ALL RIGHTS RESERVED © 2007 Allrecipes.com

Answer 2

Spanish Recipes

(STUFFED MUSHROOMS)

18 LARGE MUSHROOMS
2 ONIONS
1 RED PEPPER
2 CLOVES OF GARLIC
200g CHORIZO (OPTIONAL)
OLIVE OIL
PARSLEY
SALT AND BLACK PEPPER


Wash any soil from the mushrooms. Dry quickly.
Remove the mushroom stalks and the inner parts.
Chop the stalks, inner parts and the onions and fry them
gently in some olive oil. Add some black pepper.
If chorizo is used, remove the skin and chop into small
pieces. Add the chopped chorizo and the crushed garlic
to the frying onions for just under 10 minutes.
Add a little salt and pepper. Chorizo can be salty, so go
easy on the salt !
Just before removing from the pan, add some chopped
parsley and mix well.
Fill each mushroom with the 'mix' and then place in a
pre-heated oven 375F for about 10 minutes until the mushrooms turn golden brown.
Serve hot.

Answer 3

This is a recipe for a tasty snack that is easy to make. I usually make it in the summer, but it does have the advantage of being simple, and easy to transport and serve because it's room temperature. It's called "Pa amb tomaquet con jamon y queso", which is Catalan dialect for tomato bread with ham and cheese. It's basically a Catalan bruschetta.

--1 crusty baguette, sliced about 3/4 inch thick
--1 large or 2 small garlic cloves, peeled, cut in half
--1 ripe tomato, cut in half
--extra-virgin olive oil for drizzling
--about an ounce of good Parmesan cheese (use a vegetable peeler to make thin shavings of cheese)
--1/2 pound, or a little less, of very thinly sliced Serrano ham (if you can't find it, use prosciutto, which is similar, instead)

Toast the bread slices very lightly in a preheated 375 oven. It will only take 5 to 7 minutes: the bread should still be a little soft in the middle. While still hot, rub each slice very lightly with the cut side of a garlic clove. (Go easy here, or the garlic flavor can be overpowering.) Then rub the cut side of a tomato half over each slice of the garlic bread. Sprinkle a few drops of olive oil over each slice. Place some shavings of the Parmesan over this and drape one or two slices of ham over the top (just enough to mostly cover them). Serve at room temperature.

Hope this helps!

Answer 4

Platanos fritos - fried bananas
Guacamole - a well-known dip
Any kind of burrito
Paella - a rice dish that has various meats in it, including seafood

I had all of these in my high school spanish class; they're all easy to make. If you're looking for a cheap dish, do the platanos fritos. Guacamole is expensive to make, but it will go the furthest. Paella goes far also, but is the most expensive of all the foods I listed considering it has so many meats in it.

Skill-wise, these are all fairly easy to make, but guacamole will be the easiest. It only involves mashing ingredients together. Paella would probably be the most complicated.

Answer 5

Home > Recipes



Paella Recipe courtesy Bahama Breeze
Show: $40 a Day
Episode: Las Vegas, NV







1/2 pound chicken tenders, cut into quarters
1/2 pound jumbo shrimp, peeled and deveined
1/2 pound jumbo sea scallops, fresh
1/2 pound fresh fish, cut into 1-inch chunks
4 teaspoons Creole seasoning
2 tablespoons extra-virgin olive oil
1 cup chicken stock
2 ounces chorizo, diced
6 fresh mussels
4 tablespoons green peas
4 cups yellow rice, cooked
Fresh cilantro sprigs, for garnish

Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat. Place the olive oil in a saute pan and heat the oil until hot. Add the chicken and cook it for 30 seconds. Add the fish, scallops, and shrimp and saute the seafood and chicken until partially cooked. Add the chicken stock, chorizo, and the mussels and cook them until the chicken is cooked through, approximately 2 to 3 minutes. Add the green peas and cooked hot yellow rice and stir the ingredients to evenly mix. Continue to cook and stir the paella until all the chicken stock is absorbed into the rice. Place it on a serving platter and garnish paella with fresh cilantro sprigs.

It is not finger food but I have tried this recipie and have been delighted with the results.

Answer 6

Tell her to buy some Plantains.

Put them one piece alittle at a time and add a little milk and water into a blender on whip cycle make it creamy think and put potatoe peeled and cut in there also.

Then heat up your skillet to medium with only 1/4 cup of Shortening or Wesson Oil.

Take a spoon and dip it in the creamy batter and shake it off the spoon into the skillet and watch it fry and turn them over till golden brown. Then lift them out of the skillet and let them dry on brown paper bag.

Then take sifted salt not grain salt. Sifted soft salt like popcorn salt and sprinkle a little on them on each side.

When you taste one, you will eat the whole batch before she gets to school.

Answer 7

Bread pudding. Whenever I had to make something for spanish class I always made that... I don't have the recipe in front of me, but I'm sure you can find one online.

I would recommend platinos, but if your sister is on the young side, you may not want her frying things...

Answer 8

Arroz con Pollo 6 boneless, skinless chicken thighs a million tablespoon Creole seasoning, recipe follows a million tablespoon olive oil a million medium yellow onion, medium diced 2 stalks celery, medium diced a million tablespoon chopped garlic 2 teaspoons paprika a million a million/2 cups long-grain rice a million cup dry white wine a million (14-ounce) can diced tomatoes, juice and all a million a million/4 cups chicken broth a million (4-ounce) jar diced pimientos a million (4-ounce) can diced eco-friendly chiles a million/4 cup thinly sliced eco-friendly olives a million teaspoon saffron threads a million bay leaf 3/4 teaspoon salt 3/4 cup frozen English peas 3/4 cup frozen yellow corn 2 tablespoons chopped clean parsley leaves, for garnish Season the chicken properly on all aspects with the Creole seasoning. upload the oil to a Dutch oven and warmth over medium-intense warmth. upload the chicken and gently brown, approximately 2 minutes consistent with component. flow the chicken to a plate and set aside. upload the onions, celery, garlic and paprika to the pot. cook dinner, stirring, until the vegetables start to wilt, approximately 4 minutes. upload the rice and cook dinner, stirring, for a million minute. upload the white wine and the tomatoes and cook dinner for a million minute. upload the broth, pimientos, eco-friendly chiles, olives, saffron, bay leaf, salt and chicken to the pot and replace the lid. cook dinner for 20 minutes, beginning two times to stir. upload the peas and corn, conceal, and cook dinner one extra 3 minutes. Serve, crowned with chopped parsley.

Answer 9

Spanish rice is easy to make and feeds a crowd. She could also go to the freezer section of the store and buy taquitos. They are good and can be microwaved.

Answer 10

Churros! mmmm

Basically, fried dough rolled in cinnamon sugar. You can find churro mix at any latino grocery store, or the ethnic food isle of a regular grocery store.