i need a really easy spanish recipe that is quick so i can get credit for spanish class by tomorrow. thanks!?

Answer 1

Pico De Gallo

6 medium Tomatoes diced
1 medium Onion diced
1/4 cup fresh Cilantro chopped.
2 to 4 Fresh serrano or jalapeño seeded and minced
garlic powder just a pinch
Salt to taste

Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Refrigerate, covered, overnight.

Answer 2

When I was in high school we did something similar, except the teacher handed out recipes to each of the students to make at home, and then we brought what we made in the next week. The recipe that I was given was for a cookie called Polvorones or 'mexican wedding cakes'. Theyre extremely simple to make cookies, and theyre delicious! I think they would be a good choice for you also because for one most everyone loves desserts, and also with a cookie you dont have to worry about your students having allergies (except for the nuts - but they can be omitted from the recipe if necessary) or if anyone is a vegetarian. You dont want to make anything that someone could be allergic to or not be able to eat (for religious/moral/etc.) reasons. The recipe has few ingredients and simple directions which should be easy to translate into Spanish. This is the recipe for the cookies: 1/2 cup butter 1/4 cup powdered sugar (confectioners) 1 cup Flour 1/4 tsp. salt 1/2 tsp. vanilla 1 cup toasted walnuts or pecans, ground Confectioners sugar for rolling Preheat oven to 400 degrees. Cream butter then add sugar, flour, salt, vanilla, and ground nuts (either crush/cut by hand or grind in a blender until in small pieces). Form dough into a ball and refrigerate until firm (the longer its allowed to chill the easier it will be to work with, at home Id usually refrigerate for an hour, but 20 minutes or so should be fine - try not to rush the chilling of the dough, because if it isnt cold enough the cookies will melt and not hold their shape when they go into the oven). Then remove and form dough into 1 inch balls and place on a baking sheet (no need to grease, but using parchment paper will ease cleanup) Bake in 400 degree preheated oven for about 15 minutes (time will vary depending on the oven youre working with) Roll in the powdered sugar while still hot and let cool. (You can optionally roll them in sugar again once they are cooled, but it isnt necessary) Hope this helps, and good luck!

Answer 3

I attended a cooking class that was given by students learning English as a second language. Before they could graduate, the housewives had to make a Spanish/Mexican dish that they used at home. This was one done by the lady from Mexico, using modern day supplies that she could get at her home. It's a variation on Flan.

1 can Evaporated milk
1 can Sweetened Condensed Milk
2 eggs
1 T nutmeg for the top

Mix together the milks, vanilla and egg. Pour into a round casserole dish. Sprinkle the nutmeg over the top for color. Bake in preheated 375º oven for 40 minutes or until a knife inserted in the center comes out clean.

(Normally when you make Flan or Custard, you place the casserole dish inside another pan that you have water in up to half way on the outside of your flan dish. She didn't do that. She just set the pan right on the rack in the oven. The texture was a little "curdly" looking but it tasted just fine.) Flan is a Spanish/Mexican dish.

Answer 4

Pa amb Oli
Bread with olive oil
Pa amb oli means "bread with olive oil" in Majorcan, and it is as commonly eaten in the Balearic Islands as pa amb tomàquet is in Catalonia. But while the Majorcan usually add the tomato to their bread and then the olive oil, most Catalans do the reverse. Both preparations can be served as breakfast, as a snack at any time, or as an accompaniment to lunch or dinner. As with pa amb tomàquet, this recipe can be embellished with a topping of jamón serrano, anchovies, or cheese.

Serves 6
Preparation time: 5 minutes
Ingredients
6 (3/4-inch thick) slices dark rye bread
1 clove garlic, halved (optional)
3 tomatoes, halved crosswise
Extra virgin olive oil for drizzling
Salt
Preparation:
Preheat the oven to 350ºF.
Place the bread slices on a baking sheet and toast in the oven for 5 minutes, or until golden and crisp. Remove from the oven and immediately rub 1 side of each slice with a cut side of the garlic, if desired. Then rub the same side of each slice with the cut side of a tomato half, pressing a little to squeezse some of the pulp and seeds onto the bread. Drizzle olive oil over the tomato and sprinkle with salt. Serve while the bread is still warm and crisp.
Pa amb oli is extraordinary if accompanied with some typical spanish products, such as:
Spanish Ham
Manchego Cheese
Mahon Cheese
Spanish cured anchovies

Answer 5

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Answer 6

I veto Rice & Beans... that's more a southern dish.

The Pico de Gallo is GREAT... I make a different version where I chop up a medium size jicama root after taking the skin off. That would be a FABULOUS variation to the excellent recipe you were given by your second responder.

Answer 7

spanish or mexican?

in spain they cook a torta d'espagna which is potatoes and onions sliced and cooked until almost done and then add a lot of eggs so it's like a frittata and flip it once cooked half way through, it comes out looking like a pie almost.

mexican, how about a green chile stew, pork shoulder browned with garlic and oil, add chicken stock, then cook for a long time until it falls apart. Add some chiles before cooking it and a lot of chile afterwards. (tomatoes and potatoes can be added to make it thicker)

Answer 8

Cook some rice then add some of that Taco bell mild sauce and it makes good spanish Rice!!

Answer 9

Rice & beans?