what should i bring to food day in spanish class?

Question

it doesnt have to be a hispanic food. but i need some dish that i can make and bring in.

and yes, i did say MAKE.

do u know of any thing?

got a recipe?

Answer 1

MANGO SALSA

12 roma tomatoes, seeded, diced
1 red onion, diced
5 jalapenos, diced(add 1/4 habenero pepper for extreme heat)
2 mangos, diced
1 cup finely chopped cilantro
1 tsp salt
1 tsp ground cumin
1 tsp chilli powder
1/2 cup olive oil
1/2 cup freshly squeezed lime juice
1 tbsp tobasco or other pepper sauce

MIx all of the ingredients together. Refridgerate for 1 hour and then serve. Keep in mind that the salt will draw out the juices from the ingredients and so the mixture may have to be drained from time to time. Save the juice for Bloody Mary's or Caesar.

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PAPAYA SALSA

4 c. peeled, diced papaya (or mangoes)
1/2 c. finely diced Bermuda onions
1 jalapeno pepper, seeded & chopped
1/4 c. coarsely chopped fresh coriander
1 tbsp. Kosher salt
1/4 c. fresh lime juice

Combine all ingredients in glass bowl. Let sit in refrigerator at least 2 hours.

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PEACH SALSA

3 firm peaches (about 1 lb.) - 1 pound of canned peaches can be substituted
1 tbsp. lemon juice
2 ripe tomatoes (about 1/2 lb.)
6 large green onions
1 tbsp. canned jalapeno peppers, chopped
1 tbsp. cilantro, coarsely chopped (fresh coriander) - (optional)
12 tbsp. good quality olive oil
6 tbsp. sherry vinegar
2 tbsp. honey

Dip peaches into boiling water and then peel the skins. Cut peaches into thin strips, discarding pits. Toss with lemon juice. Dip tomatoes into boiling water, then peel and seed them. Cut into medium julienne strips. Combine peaches and tomatoes. Add onions, peppers and cilantro, if using. Mix. Whisk together oil, vinegar and honey. Pour over other ingredients. If using within several hours, no need to refrigerate; otherwise cover and refrigerate.

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SALSA GUACAMOLE

Guests will rave about this combination of fire roasted salsa and guacamole -- you'll make it again and again!

Salsa:

1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
1/4 cup chopped onion
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt (kosher or sea salt)
1 clove garlic, finely chopped
1 small fresh jalapeño chile, seeded, finely chopped

Guacamole:

3 ripe large avocados (about 1 1/2 lb) pitted, peeled
2 tablespoons fresh lime juice
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon red pepper sauce
1 clove garlic, finely chopped

In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.

Serve with tortilla chips as desired.

Makes 12 servings (1/4 cup each).

Tip: Look for avocados that are firm, but yield to gentle pressure. If they are not quite ripe, place avocados in a paper bag, and let ripen at room temperature.

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GUACAMOLE

1 ripe tomato, peeled
2 avocados
1/2 onion, minced
1 tablespoon vinegar
1 chopped green chile, or to taste
salt and pepper to taste

Mash together the tomato and avocados. Stir in remaining ingredients.
Serve with warm tortillas.

Optional: Mix in pomegranate seeds for added color and a unique but authentic variation.

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Cheesecake
12 slices
Prep: 30 minutes
Chill: 4 hours
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients
1-1/2 cups finely crushed graham crackers
1/3 cup sugar
1/3 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, lightly beaten

Directions
1. Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.

2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.

3. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

4. Mint and Chip Cheesecake: Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.

5. Honey-Nut Cheesecake: Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.

6. Turtle Cheesecake: Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.

7. Chocolate Bar Cheesecake: Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.

8. Fruit-topped Cheesecake: In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.

Answer 2

La Deu homestyle potatoes

La Deu is a restaurant in an old farmhouse in Olot that has included this family recipe on its menu for decades. A former, food-loving mayor of Olot used to sing its praises at every opportunity to such an extent that, over the years it became a local classic.

Servings: 4

Ingredients:
8 medium potatoes

3.5 oz minced beef

3.5 oz minced pork

1 onion

1 lb 2 oz ripe tomatoes

Flour

Milk

1 egg

Olive oil

Salt

Preparation:
Peel the potatoes and slice finely. Fry in olive oil, drain and set aside. For the filling, first brown the minced meat in a little oil. In a separate pan, sauté the peeled and seeded tomatoes together with the chopped onion. Add the meat and bind everything together with a thick béchamel sauce made with the milk and flour.

Take two potato slices at a time and place a little stuffing between them. Coat with beaten egg and fry until they turn an attractive golden brown. Drain and serve.

Answer 3

If it were me bringing a dish to Spanish Class...I would bring 7 Layer Taco Dip...it's sooooo good and great at parties!

9 ounces bean dip
8 oz. sour cream
1 packet Taco Seasoning
6 ounces shredded colby cheese
20 ounces sliced black olives (or less)
4 green onions (sliced & diced)
1 tomato, cut into chunks


Spread the bean dip in a glass dish. Mix sour cream & taco seasoning together good. Then spread on top of bean dip. Then spread green onions, then olives, then tomatoes. Then cover top with shredded cheese and refrigerate. Serve with Fritos!

You may need to double, or triple recipe according to how many people. This recipe only makes a small square dish full of.

Answer 4

One of the simplest spanish recipes (from Spain not from Latin America) is
GAZPACHO... it's a cold soup, usually for summer, but good all year:
GAZPACHO
3 lbs. very ripe tomatoes
2 or 3 sweet green peppers (bell or other but not HOT)
2 cucumbers
4 or 5 cloves of garlic
1 loaf of day old bread (vienna or baguette, not sliced loaf)
1 small glass of virgin olive oil (about 3 ozs.)
1 small glass of vinegar
3 to 4 glasses of water
Salt to taste
Chop all the vegetables and the bread
Blend in batches...
Place some of the veggies in a blender with a little of each of the bread, oil, vinegar, water, a clove of garlic and pinch of salt.
put through a large holed sieve just to eliminate the seeds and skin of the veggies.
Taste and rectify for salt, add more if needed. It it is too thick add a little more water
It should be fairly thick. Serve very cold.
Garnish with a 3 or 4 green (muscatel) grapes
You can carry it in a large thermos jug.
Take plastic glasses with you.

Answer 5

Arroz con Chorizo

Ingredients:
1 pound chorizo, andouille or any smoked, garlicky sausage, cut in half lengthwise, then crosswise into ¼ inch slices
½ cup Sofrito
¼ cup alcaparrado or coarsely chopped pimiento-stuffed olives
1 teaspoon ground cumin
2 tablespoons fine sea or kosher salt
4 cups long grain rice
Water as needed (about 5 ½ cups)
4 fresh culantro leaves or ¼ cup finely chopped fresh cilantro
Piece of banana leaf, optional

Preparation:
Put the chorizo into a cold 4 to 5-quart heavy pot and set the pot over medium heat. When the chorizo has rendered some of its fat and is sizzling, stir in the sofrito. Cook until the water is evaporated and the sofrito begins to sizzle. Stir in the alcaparrado or olives, cumin and salt. Cook a minute or two, then stir in the rice. When the rice is chalky, pour in enough water to cover by the width of two fingers. Bring to a boil. Cook until the level of liquid meets the rice.

Drop the culantro leaves over the rice (or sprinkle the cilantro over it). Give the rice a big stir, reduce the heat to low and cover the pot.

Cook until the liquid is absorbed and the rice is tender, about 20 minutes. Stir the rice and serve.

Crema de Pana con Posole
Serves 8

Ingredients:
½ pound white hominy (maiz trillado blanco/posole)
6 cups of water
1 ham hock
2 bay leaves
3 tablespoons olive oil
1 ½ cups leek whites, sliced into 1/4 inch
4 cloves garlic, minced
3 celery stalks, from the heart
10 ounce basket of white mushrooms, sliced thin
8.75 cooked chestnuts (available at specialty stores in vacuum packs or cans)
3 tablespoons sweet sherry
4 cups chicken broth
1 can evaporated milk
salt and fresh white ground pepper

Preparation:
Set the posole in a large saucepan with the water, the ham hock , and the bay leaves. Bring to the boil, then lower the heat to simmer for about one hour, or until it is tender.

While waiting for the posole, heat the olive oil over medium high heat, in a Dutch oven, and add the leek whites, the celery stalks, and garlic, stirring until well wilted. Stir in the chestnuts and the mushrooms, raise the heat, and when the mushrooms start to release their liquor, add the sweet sherry, and cook out until 2 teaspoons..

Pour in the chicken broth, and bring to the boil, lower the heat and simmer, covered for 20 minutes. Allow the soup to cool for at least 30 minutes, then transfer to a blender or a food processor to puree completely. Process in batches to avoid getting burned. Can be made ahead up to this point.

Gently bring the soup back to the simmer and stir in the condensed evaporated milk. Drain the posole, and add to the soup. Discard the ham hock and the bay leaves. Adjust the seasonings.

hope this helps.

Answer 6

I spent a school semester in Sevilla, Spain and that i enjoyed the nutrition! My favorites have been the gazpacho that's a chilly vegetable soup with croutons on appropriate, warm vegetable soup made with artichokes and an egg and potato tortilla. The egg and potato tortilla grew to become into many times eaten at room temp or cool with an excellent slice of asiago cheese. My Spanish 'mom' might %. that alongside with fruit and strong crusty bread if i necessary a lunch on the circulate. i might think of you may make a pair of tortillas, decrease them into chew length products and all human beings ought to attempt it. I additionally might serve it with some stable cheese and bread. you may look up recipes as quickly as you have an concept approximately what you need to make.

Answer 7

Make flan, it's a bit cliche because it's a notable spanish dessert, but it's delicious. You can buy the instant kind at the supermarket, or use the recipe on this site: http://allrecipes.com/Recipe/Spanish-Flan/Detail.aspx
I always use this recipe when I make flan. If you don't want to make one big one, you can buy the disposable cup cake pans at the dollar store to bake them in instead. It'll usually make 2 pan full (12 servings) if you use the cup cake pans. I also like to throw in all the ingredients in a blender and blend it up as oppose to beating them, it does the same job and easier to pour into the cup cake pans. Enjoy!

Answer 8

spanish flan
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract



Preheat oven to 350 degrees F.
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool. everyone will love it. :)

Answer 9

Try Taste of Home.com and see what they have. If you google Mexican recipes you're going to get a bunch of ideas. Here's some that I have done:

1. Arroz con Pollo
2. Chicken Enchiladas Suiza
3. Chili Verde
4. Sopapillas
5. Churros

Answer 10

My choice (which is the easiest) is the one from "babyonboard", the Seven Layer Dip. This recipe is a great hit, can be made the night before, and trust me, there will not be any leftovers!!!

Answer 11

Dulce de Leche Cake
Flour or corn tortillas (need a press to do it)
Sopapillas
hot chocolate spiked w/ cinnamon
hot tamales (caution: lots of work!)