does anyone have good Spanish food recipes?

Answer 1

BEEF EMPANADAS:

2 tbsp. butter
1/2 c. chopped onion
1 lb. ground beef
2 lg. tomatoes, chopped
1 (3 oz.) can chopped green chilies
Bay leaf, drained
1/4 tsp. salt
2 tbsp. chopped black olives

For filling - saute onion in butter. Add beef and brown lightly. Add tomatoes, green chilies and bay leaf; simmer, stirring occasionally, 30 to 35 minutes or until most of the liquid evaporates. Remove from heat, discard bay leaf. Stir in olives.

PASTRY:

1 1/2 c. flour
1/4 tsp. salt
1/2 c. shortening
4-4 1/2 tbsp. ice water
1 egg yolk

For pastry - in medium bowl, combine flour and salt. With pastry blender, cut in 1/2 cup shortening until well blended. Sprinkle with ice water; stir with fork until mixture holds together. Shape into a ball.
Divide pastry into 12 pieces. On lightly floured surface, roll each piece into a 6 inch round. Place about 3 tablespoons filling in one half of each round; fold over other half.

Press edges together with fingers, to seal. Flute edges. Cut slits on top of each empanada. Brush with egg yolk beaten with 1 tablespoon water.

Bake at 400 degrees for 20-25 minutes or until golden brown. Serve hot with salsa.

SOUR CREAM CHICKEN ENCHILADAS

1 chicken
4 cans Cream of Chicken soup
1 white onion, chopped
6 jalapeno pepper slices, chopped
1 small can mushrooms, drained and chopped
1 pkg. flour tortillas
16 oz. sour cream
1 large package Mexican-style shredded cheese

Boil chicken in a large pot. While boiling, chop onion, jalapenos, and mushrooms. Sauté in a skillet until flavors are mixed well. Set onion mixture aside.
In a large bowl, combine 3 cans Cream of Chicken soup and the sour cream. Mix well and remove enough of the mixture to cover the top of the 9'x13" baking pan. Set aside. (You should have a small bowl and a larger bowl set aside with the chicken soup and sour cream).

Once chicken is done, cool and debone chicken into small pieces. Put chicken pieces and onion mixture in with the large bowl mixture. Mix well.

Get your baking pan and tortillas out. Cover the bottom of the baking pan with a thin layer of the small bowl mixture. Put about 2 large spoonfuls of the large bowl mixture into each tortilla and roll it up and place it in the pan until full.

Cover enchiladas with the mixture from the small bowl. Cover with a thick layer of cheese.

Bake at 350°F for 30-40 minutes or until cheese is melted and mixtures are bubbling.

Feeds family of 4.

Answer 2

Ihave a recipe for spanish bean soup and if you will email me I will be glad to share it . good luck .

Answer 3

Yes

Chicken and spanish RICE ! lol ...sorry had to say it!