Libro De

Recetas
Por Clase de Español, Nivel 1
2013-2014

1
 Cocineros
Caitlin
Kim
Connor
Aleah
Greg
Nicolle
Tyler
Leon
Justina
Joana
Juaquín
Mike
Lela
Andy

¡Nosotros cocinamos!
Editor: Señor Loughren

2
 Snack/ Meriendas

● BacaLaito- Aleah D.
● Magdalenas- Connor C.
● Tostones- Mike R.
● Gallo Pinto- Justina M.
● Empanadas- Joana O.

By: Lela

3
 Bacalaitos

Cod Fish Fritters
Por Aleah

❖ Ingredients/
Ingredientes
➢ ¼
lb.
Bacalao/
Cod
Fish
➢ ¾
c.
Harina/
Flour
➢ Una
pizca
de
sal/
A
pinch
of
salt
➢ 1
Paquete
de
Sazón/
Packet
of

Sazón
➢ ¾
c.
Agua/
Water
➢ ½
c.
Pimientos/
Bell
Peppers
➢ ⅛
c.
Cilantro

❖ Instructions/
Instrucciónes
❖ Start by mixing flour and water, then add the packet of sazón.
❖ Chop cilantro, and peppers then add to flour and water mix. Set aside.
Take cod fish filets and boil them for 5 minutes then get rid of boiling
water and let fish drain.
❖ Take cod and break into small pieces, make sure to get rid of bones. They
are small so be careful.
❖ Add codfish and salt to bowl with flour and other ingredients.
❖ Put a pan with oil on stove on low-medium heat. When oil is hot pour
some of the batter in oil and fry till golden brown and crispy.
❖ Immediately take out of oil and place on a plate with paper towels to drain
any excess oil.
❖ Let cool for a few minutes and serve while warm.

❖ Background/
Historia
➢ Bacalaitos
son
de
Puerto
Rico
y
la
República
Dominicana.
➢ From Puerto Rico and the Dominican Republic.
➢ Bacalaitos
se
sirven
en
el
playa,
chuchifritos,
y
durante
los
festivales.
➢ Served at the beach, chuchifritos, and during festivals.
➢ No
hay
recetas
similares.
➢ There are no similar recipes accept the different styles of cooking
Bacalaitos throughout Puerto Rico and the Dominican Republic.

❖ Recipe Source - This is a family recipe.

❖ Photo Source - http://img.food.com/img/recipes/15/66/43/large/piciz5csF.jpg

4
 MAGDALENAS
(Lemon Cupcake)
Por Connor

Magdalenas are like cupcakes - sweet and lemony, rich, but fluffy. The Spanish
traditionally eat them at breakfast with café con leche and they are said to have
originated in Aragón. Magdalenas are not often prepared in homes today, but are sold
in supermarkets and bakeries everywhere.

Magdalenas
son
de
Aragón.
La
gente
come
para
el
desayuno.

INGREDIENTES
● 4
huevos
● 1
taza
de
azúcar
granulada
● 1
4
oz
mantequilla
sin
sal
● 1
2/3
tazas
de
harina
sin
blanquear
blanco
● 1
cucharada
polvo
de
hornear
● ralladura
de
1
limón
● 1
cucharada
de
leche
INGREDIENTS

● 4 eggs
● 1 cup granulated sugar
● 1 4 oz. stick unsalted butter
● 1 ⅔ cups unbleached white flour
● 1 Tbsp baking powder
● zest from 1 lemon
● 1 Tbsp milk
PREPARATION

● Preheat the oven to 375F degrees.
● In a medium-size mixing bowl, beat the eggs with ¾
cup sugar. Beat until the mixture is light.
● In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the
microwave. Make sure that the butter cools slightly and is not bubbling. As you
continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix
thoroughly. Stir in the lemon zest and milk.
● Measure out the flour into a separate bowl. Add the baking powder to the flour and
mix thoroughly.
● While stirring the egg mixture, add in the flour mixture. Continue to stir until all
ingredients are mixed well. The batter will be very thick.
● Place paper liners into cupcake pan. Use a large serving spoon to spoon batter into
pan, filling each one half full. Batter will more than double in size when baked. Use a
teaspoon to sprinkle each magdalena with a bit of the reserved sugar.
● Place pans on the middle shelf of the preheated oven for 18-20 minutes, until
magdalenas have turned a golden color. Remove from oven and allow to cool for 5
minutes before taking out of the pan to cool further.
Recipe Source - http://spanishfood.about.com/od/dessertssweets/r/magdalenas.htm

Picture Source - http://spanishfood.about.com/od/dessertssweets/r/magdalenas.htm

5
 Tostones
(Fried Plantains)
Por Mike

Tostones come from many Latin American countries. Tostones are usually eaten
whenever. Tostones are commonly eaten as an appetizer. Tostones are similar to
sweet plantains that are also consumed by many Latin countries.

Tostones
son
de
muchos
países
de
América
Latina.
Tostones
son
un
aperitivo
común.

Tostones
son
similar
a
plátanos
dulces.

Ingredients
(English):

● Plantains
● salt to taste
● oil

Ingredientes
(Español):
● Platános
● Sal
de
su
sabor
● Aceite

Steps:
1. Open plantains and slice into 1 inch pieces.
2. Heat oil.
3. Place plantains in oil for 2-3 minutes per side.
4. Remove plantains and flatten.
5. Return plantains back into oil fry until they are crunchy.

Source- family recipe

Picture- http://laylita.com/recipes/2008/06/30/patacones-or-tostones/

6
 Gallo
Pinto
Rice and Beans
Por
Justina

Ingredients
○ 1 lb black beans
○ 8 to 10 cilantro leaves
○ 1 small or medium onion
○ ½ small red or yellow sweet
pepper
○ 3 cups chicken broth or water
○ 2 cups white rice
○ ½ teaspoon salt
○ 1 tablespoon vegetable oil
○ 1 to 3 tablespoon oil
Ingredientes
○ 1
libra
habichuelas
negras

○ 8
to
10
hojas
de
cilantro
○ 1
cebolla
pequeña
o
mediana
○ ½
pimienta
dulce
pequeña
(roja

o
amarilla)
○ 3
tazas
caldo
pollo
o
agua

○ 2
tazas
arroz
blanco

○ ½
cucharadita
sal
○ 1
cucharada
aceite
vegetal
○ 1
a
3
cucharada
aceite

Recipe
Directions
○ Rinse the beans off then drain them. Add fresh water to an inch above the
top of the beans, salt and bring to a boil. Cover the pan and reduce heat
to very low simmer until beans are soft.
○ Chop cilantro, onion, and sweet pepper very fine.
○ Add 1 Tbsp oil to a large pan and sauté the dry rice for 2 minutes over
medium high flame then add half of the chopped onion, sweet pepper
and cilantro and sauté another 2 minutes. Add water or chicken broth,
bring to a boil, cover and reduce heat to simmer until rice is tender.
○ Once the rice and beans are cooked you can refrigerate or freeze them.
Keep a significant amount of the “black water” with the beans. Sauté the
rice, beans reserved chopped onion, sweet pepper and cilantro together
in vegetable oil for a few minutes. Sprinkle with a little chopped cilantro
before serving.
○ Once the rice and beans are cooked you can refrigerate or freeze them.

7
Background

○ This dish originated in Costa Rica and Nicaragua, though varieties of
Gallo Pinto have been seen in countries close to the Caribbean.
○ Gallo Pinto is commonly made as a snack or side dish.
○ A similar dish can be found in Panama and El Salvador, where it is called
Casamiento.
Historia

○ Esto
plato
es
de
Costa
Rica
y
Nicaragua,
pero
el
caribe
tiene
variaciones

de
Gallo
Pinto
también.

○ Gallo
Pinto
es
una
merienda
o
un
entremés.
○ Un
plato
similar
es
en
Panamá
y
El
Salvador
que
se
llama
Casamiento.
Sources

○ Picture~http://checkplease.wttw.com/sites/default/files/styles/span8/pub
lic/gallopinto_irazu.jpg?itok=tZBCEcAl
○ Recipe~http://costa-rica-guide.com/travel/index.php?option=com_conte
nt&task=view&id=282&Itemid=489

8
 Empanadas (Meat pie)
Por Joana
Empanadas are popular in Southern Europe, Latin America, the Southwestern United
States, and parts of Southeast Asia. The name comes from the Galician, Portuguese,
and Spanish verb empanar, meaning to wrap or coat in bread. These snacks could be
used for any event at any time.

Empanadas
son
populares
en
Europa
del
Sur,
América
Latina,
el
Sudoeste
de
los

Estados
Unidos,
y
partes
del
sudeste
de
Asia.
El
nombre
es
de
los
gallegos,
los

portugueses,
y
el
verbo
español
“empanar”,
que
significa
cubrir
en
el
pan.
Se
puede

comer
en
cualquier
momento.

Ingredientes
❏ 1
lb
carne
de
res
❏ 1/2
cebolla
roja
pequeña
finamente

picado
❏ sal
y
pimienta
(suficiente
para
el
gusto)
❏ 1
cucharada
de
comino
molido
❏ 1
cucharada
de
chile
en
polvo
❏ 1
lata
de
salsa
de
tomate
(8
oz)
❏ 1
lata
de
panecillos
refrigerados
de
media

luna
(8
oz)
❏ 1
clara
de
huevo,
batido
❏ 1
yema,
batido

Ingredients
❏ 1 lb of ground beef
❏ 1/2 small red onion finely chopped
❏ salt and pepper (enough to taste)
❏ 1 tablespoon of ground cumin
❏ 1 tablespoon of chili powder
❏ 1 can of tomato sauce (8 oz)
❏ 1 can of refrigerated crescent dinner rolls (8 oz)
❏ 1 egg white, beaten
❏ 1 egg yolk, beaten

Directions
1. Into a large skillet, place ground beef, onion, salt and pepper. Cook over
medium-high heat until beef is browned; drain. Stir in cumin, chili powder and
tomato sauce. Reduce heat to low; cook 5 minutes longer.
2. Heat oven to 400°F. Place silicone baking mat on cookie sheet.
3. On baking mat, unroll dough into 1 large rectangle;press ends and edges to seal.
Using 4-inch round cutter, cut out 8 dough rounds.
9
 4. To make each empanada, place about 2 tablespoons beef mixture onto center
of each dough round. Using pastry brush (or fingers), gently brush edge of each
round with beaten egg white. Fold dough round in half to cover filling; press
edges together to seal. Lightly brush tops of empanadas with beaten egg
yolk.
5. Bake 10 to 12 minute or until golden brown. Serve warm.

Recipe
and
photo
source:
http://www.pillsbury.com/recipes/easy-beef-empanadas/e8d385ac-52e1-4476-a988-5
7dd12535a73

10
Los Platos

¡Comemos!

11
 Picadillo de Cerdo y Mangos/Pork Mango Hash
Por Joana

Pork Mango picadillo is a spicy latin american meat dish. It is often served as a stuffing
in tacos and chilies, or as a topping on rice. This dish is a delicious part of any of these
many meals.

Picadillo de cerdo y mango es una comida latinoamericana picante de carne. Muchas

veces es un relleno de tacos y chiles, o con arroz.

Ingredients

❏ 1 lb ground pork, add a bit of

oil to the pan when cooking
❏ 1/3 cup thinly sliced onions
❏ 2 cloves garlic, minced
❏ 1 teaspoon ground cinnamon
❏ 1 teaspoon ground coriander
❏ 1 teaspoon ground cumin
❏ 1 teaspoon dried oregano,
crushed
❏ 1 teaspoon dried thyme,
crushed
❏ 1 cup of chunky, tomato-based salsa
❏ 1 mango, peeled, pitted, cubed
❏ 2 Tbsp toasted almonds, chopped
❏ 2 Tbsp cilantro leaves
❏ Hot cooked white or yellow rice

Ingredientes
❏ 1 lb carne molida de cerdo, agregar un poco de aceite a la sartén
para cocinar
❏ 1/3 taza de cebolla en rodajas finas
❏ 2 dientes de ajo picados 1 cucharadita de canela molida
❏ 1 cucharadita de cilantro molido
❏ 1 cucharadita de comino molido
❏ 1 cucharadita de orégano seco, machacados
❏ 1 cucharadita de tomillo seco, machacados
❏ 1 taza de trozos, salsa de tomate
12
 ❏ 1 mango, pelado, sin semillas, cortado en cubos
❏ 2 cucharadas de almendras tostadas,
picado
❏ 2 cucharadas de hojas de cilantro cocinado
❏ arroz blanco o amarillo caliente

Directions
❏ Heat a large skillet on medium high. Add small chunks of ground
pork to the pan, not stirring, so that the meat has a chance to
brown. Once one side is nicely browned, use a spatula to flip the
pieces to the other side, again stirring as little as possible. Once you
have some nice browning, you can stir and cook the pork make
sure all pieces are cooked through and no longer pink.
❏ Lower the heat to medium. Stir in the onions, garlic, cinnamon,
coriander, cumin, oregano, and thyme. Cook, stirring, for 2 minutes
more. Gently stir in salsa and mango pieces.
❏ Lower the heat to low. Cover and heat through, about 2 minutes.
Spoon into serving dish. Sprinkle with chopped almonds and
cilantro.

Serve with hot cooked rice,tacos,or chilies

Recipe and photo Source:

http://www.simplyrecipes.com/recipes/pork_mango_picadillo/

13
 Arroz
con
Gandules
(para diez personas)
Por Kim

Rice with pigeon peas is the national meal of Puerto Rico. No holiday would be
complete without a serving of rice with pigeon peas. There are many variations of how
to make this delicious rice. It all depends on the taste of the cook.

Arroz con gandules es la comida nacional de Puerto Rico. Ningún día de fiesta es
completo sin un arroz con gandules. Hay muchas variaciones como cocinar este
delicioso arroz. Todo depende en el gusto del cocinero.

Ingredientes
● Un cucharón de aceite de cocinar
● Una lata de salsa de tomate
● Un cucharón de sofrito
● Un sobre de sazón con achiote
● Sal a gusto
● Una hoja de laurel (opcional)
● 5 tazas de arroz (grano mediano cocina
mejor)
● Una lata de gandules verdes
● Alcaparrado a gusto

Ingredients
● 1 ladle of cooking oil
● 1 can of tomato sauce
● 1 ladle of sofrito
● 1 envelope of sazon with achiote
● Salt to taste
● 1 bay leaf (optional)
● 5 cups of rice (medium grain rice cooks better)
● 1 can of green pigeon peas
● Capers to taste

Steps
● In an aluminum rice pan, on high heat, combine oil and sofrito.
● When ingredients start to bubble, add tomato sauce and capers.
● Add salt and bay leaf and allow to simmer.
● In a separate bowl, lightly wash and drain five cups of white rice with cold water
until water runs clear.

14
 ● Add pigeon peas to the aluminum pot with juices from can.
● When contents start to boil, add rice and stir until saturated with mixture.
● Add cold water until approximately one inch of water is visible over the rice. Do

not
overwater. A helpful tip: If you have enough water, a teaspoon should be
able to stand on its own when placed in the middle of the pot.
● Boil contents uncovered until water is half-evaporated.
● Stir rice being careful to surface the rice on the bottom of the pot.
● Lower heat to the “low” setting and cover with lid allowing a small opening on
the side of the lid.
● Stir rice carefully surfacing the rice from the bottom of the pot every five minutes
and be sure to not scrape the bottom of the pot. (The rice on the bottom of the
pot will harden and can be served separately as “pigao”)
● When all of the rice is an even orange color and grains do not appear to be
white, the rice will be done.

Source for picture- http://images.media-allrecipes.com/userphotos/250x250/00/00/28/2872.jpg

Other sources- Family Recipe

15
 Pernil
al
Horno (Roast Pork Shoulder)
Por Mike

Pernil al horno originated in Puerto Rico. It is mainly made on special occasions like
Thanksgiving, Christmas, but it also can be cooked for other occasions. A similar recipe from
Cuba is Cuban roast pork.

Pernil al horno es de Puerto Rico. La gente cocina en especial ocasión como el Día de Acción
de Gracias y la Navidad. Una receta similar de cuba es cerdo asado cubano.

Ingredients (English):
7-10 pound pork shoulder
12 large garlic cloves
salt to taste
adobo to taste
1 tablespoon olive oil

Ingredientes
(Español):
7-10
libra
pernil
12
grande
ajo
diente
sal
de
su
sabor

adobo
de
su
sabor

1
cuchara
aceite
de
oliva

Steps:
1. Crush garlic using a pilón and mix with dry ingredients.
2. Add olive oil and mash so it makes a paste.
3. Cut deep holes into the meat on all sides.
4. Place seasoning in the holes and all around the meat.
5. Allow meat to marinate for 24 hours in a refrigerator.
6. Cook pork shoulder in oven at 350 degrees for 3-4 hours.
7. Cut and serve

Recipe Source - Family Recipe

Photo Source -
http://www.alwaysorderdessert.com/2012/12/puerto-rican-pernil-with-crispy-skin.html

16
 Fajitas
(Fajitas)
Por
Justina

Ingredients
○ 4 tablespoons canola oil
○ 2 tablespoons lemon juice
○ 1 ½ teaspoons salt
○ 1 ½ teaspoons dried oregano
○ 1 ½ teaspoons ground cumin
○ 1 teaspoon garlic powder
○ ½ teaspoon chili powder
○ ½ teaspoon paprika
○ ½ teaspoon crushed red pepper flakes
(optional)
○ 1 ½ lbs boneless, skinless chicken
breasts (cut into strips)
○ ½ medium sweet red pepper, julienned
○ ½ medium green pepper, julienned
○ 4 green onions, sliced thinly
○ ½ cup chopped onions
○ 6 flour tortillas, warmed
Ingredientes
○ 4
cucharada
aceite
de
colza
○ 2
cucharada
jugo
de
limón
○ 1
½
cucharadita
sal

○ 1
½
cucharadita
oregano
deshidratada
○ 1
½
cucharadita
comino
molido
○ 1
cucharadita
polvo
de
ajo
○ ½
cucharadita
polvo
de
chile
○ ½
cucharadita
paprika

○ ½
cucharadita
machacar
pimiento
rojo
hojuela
(opcional)
○ 1
½
libras
filete
de
pechuga
sin
espinas
y
sin
piel
(cortar)
○ ½
mediano
dulce
pimiento
rojo,
en
juliana
○ ½
mediano
pimiento
verde,
en
juliana
○ 4
cebolla
verde,
cortar
en
lonchas
finas
○ ½
taza
picada
cebolla

○ 6
tortillas
harina,
tibia
Recipe
Directions
● In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and
seasonings; add chicken. Seal and turn to coat; refrigerate for 1 to 4 hours.
● In a large skillet, saute peppers and onions in remaining oil until crisp - tender.
Remove and keep warm.
● Discard marinade. In the same skillet, cook chicken over medium - high heat for 5 to 6
minutes or until no longer pink. Return pepper mixture to pan; heat through.
● Spoon filling down the center of tortillas; fold in half. Enjoy!

17
Background
● They originated in Texas and Mexico in about the 1930’s.
● Fajitas are made as a main dish during dinner.
● In northern Mexico, they have a dish called Arrachera, which is similar to Fajitas.
Historia
● Fajitas
son
de
Texas
y
México
en
el
1930’s.
● Fajitas
están
hecho
como
un
plato
plato
durante
cena.
● En
norteño
México,
ellos
tienen
un
plato
que
se
llama
Arrachera
que
es
similar
a
fajitas.
Sources
Recipe~http://www.tasteofhome.com/recipes/chicken-fajitas-4
Picture~http://img4-2.myrecipes.timeinc.net/i/recipes/ck/clce/chicken-fajitas-ck-1097
039-l.jpg

18
Rice
and
Beans
//
Arroz
con
Frijoles
Por Caitlin
Background
Rice and beans is a very common meal among spanish cultures. It is
enjoyed by many people, including Royalty. There are many variations to
this recipe, once again, this is a Nieves family recipe.

El
arroz
y
frijoles
es
una
comida
muy
común
entre
las
culturas
españolas.

Muchas
personas
comen
arroz
y
frijoles,
incluyendo
los
reyes.
Hay

muchas
variaciones
de
esta
receta,
otra
vez,
esta
es
una
receta
familiar

Nieves.

Ingredients
Ingredientes

4½ cups of rice
4
1/2
taza
de
arroz
⅓ cup of canola oil
⅓
taza
de
aceite
de
colza
3 tablespoons of sofrito
3
cucharas
de
sofrito
¼ cup tomato sauce ¼
taza
de
salsa
de
tomate
2 packets sazon Goya 2
paquete
sazon
Goya
1 can of beans with water 1
bote
de
frijoles

Directions
1. Wash rice.
2. Heat up oil, when heated add tomato
sauce and sofrito.
3. when it comes to a boil, add the can of
beans.
4. Add rice.
5. Heat on high heat until all liquid
evaporates.
6.Put on low heat until cooked, mixing a couple of times.

Sources
Picture- http://www.skinnytaste.com/2008/10/latin-yellow-rice-5-pts.html
Recipe- Family Recipe

19
 FUGAZZA (Argentina pizza)
Por Connor

Fugazza makes a great appetizer or main dish.

You can add other toppings of your choice. The word
fugazza is an Argentinian derivation of the word
focaccia thanks to the significant Italian influence on
Argentinian cuisine. But like its name, fugazza is a
uniquely Argentinian dish. Fugazza is a kind of pizza,
though it lacks a tomato-based sauce and has a
thicker, airy crust.

Fugazza
es
similar
a
pizza
americana.
Fugazza

es
de
Argentina.
La
gente
come
fugazza
para
la
cena.

INGREDIENTES:
● 2⅔
harina
tazas
de
pan
● 5
cucharadas
de
aceite
de
oliva
● 2
cucharaditas
sel
kosher
● 2
cucharaditas
de
polvo
de
hornear
● 1
cucharadita
de
azúcar
● 1
taza
de
agua
tibia
● 1
cebolla
blanca
grande
● orégano
2-3
cucharadas
de
perejil
seco
● parmesano
rallado
● Queso
mozzarella
en
rodajas
finas
(opcional)

INGREDIENTS:
● 2 2/3 cups bread flour
● 5 tablespoons olive oil
● 2 teaspoons kosher salt
● 2 teaspoons yeast
● 1 teaspoon sugar
● 1 cup warm water
● 1 large white onion
● 2-3 teaspoons dried oregano
● Grated Parmesan cheese
● Thin slices of mozzarella cheese (optional)

DIRECTIONS:
● Place the warm water in a small bowl. Mix 1 teaspoon of sugar in the water and
sprinkle the yeast over the water. Set aside for 5-10 minutes until mixture is
bubbly.
● Place the flour, olive oil and salt in the bowl of a stand mixer and mix briefly
with the dough hook. Add the yeast mixture / water and start kneading. The
mixture should come together as a smooth, elastic dough away from the sides
of the bowl. Add a little more flour if the mixture is too wet, and add a little

20
 more water if the mixture seems dry or brittle. Knead for 5-10 minutes, until a
smooth dough and soft.
● Oil a bowl with olive oil and place the dough in the bowl. Cover with plastic
wrap and let dough rise until it is twice the size.
● While the dough is rising, peel and cut the onion into very fine strips in a bowl
of cold salted water and let stand for 30 minutes. Drain the onions and dried
with napkins.
● Once risen, push down the dough and form a smooth ball. Pour 3 tablespoons
of olive oil on a pizza pan 14 inches with 1 inch sides. Place the dough ball in
the middle of the pan and flatten gently. Let the dough sit for 10 minutes.
● Continue to flatten the dough into the pan, crushing and pushing the sides of
the pot, let it relax in between, until the dough covers the bottom of the pan.
● Preheat oven to 450 degrees. Sprinkle onion on top of the dough. Pour a
tablespoon of olive oil over the onions and sprinkle with dried oregano.
● Fugazza Place in the oven. Bake for 15 minutes or until edges begin to brown.
If desired, remove the fugazza oven and top with thin slices of mozzarella
cheese and sprinkle with grated Parmesan cheese. Return to oven and bake
until the fugazza is crisp and golden at the edges. Brown onions under the
broiler for the last 3 minutes of cooking, if desired.
● Remove from oven and cut into slices serve.

Recipe Source
http://southamericanfood.about.com/od/maincourses/r/Fugazza-Argentinian-Style-Focaccia
.htm

Picture Source
http://www.catuspizza.cl/pizzas-a-domicilio-en-concepcion-y-san-pedro-ingles.html

21
 Gazpacho
(tomato
soup)
Por
Andy

Description
(English)
Gazpacho is a tomato-based vegetable soup, usually served cold, originating in the southern
Spanish region of Andalusia. Gazpacho is very popular in Portugal, where it is known as
gaspacho.
Gazpacho is usually eaten during the summer, because it is served cold.

Description
(Spanish)
Gazpacho es una sopa fría de tomates. Es de el territorio sureño español de Andalusia.
Gazpacho es muy popular en Portugal, adonde se llama “gaspacho”. Gazpacho es popular
durante el verano, porque es frío.

Ingredients
(English)
6 ripe tomatoes, peeled and chopped
1 purple onion, finely chopped
1 cucumber, peeled, seeded, chopped
1 sweet red bell pepper, seeded and chopped
2 stalks celery, chopped
1-2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
1 clove garlic, minced
¼ cup red wine vinegar
¼ cup olive oil
2 Tbsp freshly squeezed lemon juice
2 teaspoons sugar
salt and fresh ground pepper to taste
6 or more drops of Tabasco sauce to taste
1 teaspoon Worcestershire sauce
4 cups tomato juice

Ingredients
(Spanish)
6
maduro
tomates
1
cebolla
purpura
1
pepino
1
pimienta
roja
2
tallo
apio

22
 1-2
cucharada
perejil
2
cucharada
cebolletas
1
diente
de
ajo
¼
taza
vinagre
de
vino
rojo
¼
taza
aceite
de
oliva
2
cucharada
zumo
de
limón
2
cucharadita
azucar
6
gota
salsa
de
Tabasco
1
cucharadita
salsa
de
Worcestershire
4
tazas
zumo
de
tomate

Directions
1. Combine all ingredients. Blend slightly, to desired consistency.
2. Place in non-metal, non-reactive storage container, cover tightly and refrigerate
overnight, allowing flavors to blend.

Recipe Source - http://www.simplyrecipes.com/recipes/gazpacho/

Photo Source - http://www.simplyrecipes.com/wp-content/uploads/2006/06/gazpacho.jpg

23
 Arroz con Pollo (Chicken with Rice)
Por Juaquín

Arroz con Pollo actually started off as a peasant dish. It is a traditional dish in Latin
America and the Caribbean. It is traditionally made with tomatoes, green peppers, and
saffron. Arroz con Pollo is also very healthy.

Arroz con Pollo en realidad empezar sin igual a campesino plate. Es una comida
tradicional en el mundo hispanohablante. El gente cocinar con tomates, verde pimienta, y
azafrán. Arroz con Pollo es también muy sano.

Ingredients: Servings: 4
3 pounds of chicken
2 1/2 cups of water
Dry white wine 1/2 cup
Salt 3/4 teaspoon
Bay leaf 1 medium sized
Olive oil 4 tablespoons
Long-grain white rice 1 1/2 cups
Chopped white onions 3/4 cup
Diced Italian sweet pepper 1/2 cup
Minced garlic 1 tablespoon
Diced tomatoes 1/2 cup
Lemon juice 1 tablespoon
Crushed saffron 1/2 teaspoon
Chopped fresh parsley 2 tablespoons

Ingredientes:
ración
4
3
libras
de
pollo
2
½
taza
de
agua
seco
blanco
vino
½
taza
sal
¾
cucharadita
hojita
de
laurel
1
bastante
grande
aceite
de
oliva
4
cucharada

24
 de
grano
largo
blanco
arroz
1
½
taza
picada
blanco
cebolla

3/4
taza
dados
italiano
dulce
pimienta
½
taza
picada
ajo
1
cucharada
tomate
picado
½
taza
limón
jugo
1
cucharada
machucar
azafrán
½
cucharadita
picada
fresco
perejil
2
cucharada

Directions:
1. Bring water and wine to a boil in a 3 or 4 liter saucepan
2. Add salt, bay leaf, and chicken drumsticks to the liquid. Bring to a simmer and then
put a lid on it for 3 minutes.
3. After 5 minutes turn the chicken around.
4. Take the chicken out and dry it with paper towels. Keep stock over low heat.
5. Heat the oil in a shallow casserole measuring at least 12 inches in diameter.
6. Brown the chicken pieces on all sides in the hot oil over moderate heat.
7. Put chicken into warm bowl and cover.
8. Add the rice to the casserole. Sauté it for 5 minutes, stirring frequently.
9. Reduce the heat to low to moderate. Add the onions and sauté them for 2
minutes. Add the pepper and the garlic and sauté for 1 minute. Stir constantly.
10. Add the tomatoes and lemon juice. Stir the mixture.
11. Strain the reserved chicken stock and add 2 cups of it to the casserole.
12. Add the saffron. Stir the mixture for 1 minute.
13. Arrange the chicken pieces on top of the rice. Bring the liquid to a simmer.
Cover the pot and gently simmer for 15 to 20 minutes, until the rice has
absorbed all the liquid.
14. Let the pot set off heat for 5 minutes.
15. Sprinkle the Arroz Con Pollo with the parsley. Serve it at the table from the
casserole.

Recipe- http://www.hillmanwonders.com/peasant_dishes/arroz_con_pollo_recipe.htm
Picture- http://d-gusto.com/recetas/wp-content/uploads/2012/06/arroz-con-pollo.jpg

25
 Paella
Por Tyler
Background
Paella mainly originated in Valencia, Spain. A special part of Paella is the pan it is
cooked in they call it the Special Pan. Paella is a very plentiful dish in Spain.

Historia
Paella
es
de
Valencia,
España.
La
gente
usa
una
“Paella”
para
cocinar
paella.
Paella
es

muy
popular
en
España.

Ingredients
● 2 tablespoons olive oil
● 1 tablespoon paprika
● 2 teaspoons dried oregano
● 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
● 2 tablespoons olive oil, divided
● 3 cloves garlic, crushed
● 1 teaspoon crushed red pepper flakes
● 2 cups uncooked short-grain white rice
● 1 pinch saffron threads
● 1 bay leaf
● 1/2 bunch Italian flat leaf parsley, chopped
● 1 quart chicken stock
● 2 lemons, zested
● 2 tablespoons olive oil
● 1 Spanish onion, chopped
● 1 red bell pepper, coarsely chopped
● 1 pound chorizo sausage, casings removed and crumbled
● 1 pound shrimp, peeled and deveined

Ingredientes
Españoles
● 2
cucharadas
aceite
de
oliva

● 1
cucharada
paprika

● 2
cucharaditas
seco
orégano

● 2
pechugas
de
pollo
(sin
piel)
● 2
cucharadas
aceite
de
oliva

● 3
dientes
ajo

● 1
cucharadita
pimiento
rojo
hojuela

● 2
tazas
crudo
arroz
blanco

● 1
azafrán

● 1
laurel
hoja

● 1/2
racimo
laurel
perejil
de
Italiano

● 1
cuarto
de
galón
caldo
pollo
● 2
límos
● 2
cucharadas
aceite
de
oliva

● 1
cebolla
español
● 1
pimiento
rojo

● 1
libra
chorizo

● 1
libra
mariscos

26
 Directions
1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and
pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in
garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes.
Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil,
cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in
marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5
minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

27
 Pasteles
Por Aleah
❖ Ingredients/Ingredientes
➢ Paste/Masa
■ 6 Plantains/ Plátanos
■ 6 Green Bananas/ Bananas Verdes
■ 1 c Pumpkin/ Calabaza
■ 1 c Potatoes/ Papas
■ 1 c Yautía
■ Achiote oil
■ 1 tbs Reciato
➢ Stuffing/Relleno
■ 2 lb Pork/ Cerdo
■ 2 Small Bell Peppers/ Pimientos Pequeños
■ 2 tbs Reciato
■ 1 tbs Adobo
■ 4 Cloves Garlic/ Dientes
de
Ajo
■ 3 tbs Olives/ Aceitunas
■ 1 tbs Cilantro
❖ Things
You’ll
Need
➢ 20 sheets of parchment paper
➢ 20 pieces of kitchen string (or regular string)
❖ Instructions/Instrucciónes
➢ To Make Stuffing
■ Brown the pork pieces in a pan. Add the rest of the stuffing ingredients.
Cook until the pork is no longer pink inside. Set aside and let cool.
➢ To Make Masa
■ In a pot boil plantains until they start to turn brown. Peel plantains,
green bananas, yautía, pumpkin, and potatoes. Then mash all
ingredients in a large bowl.
➢ To Wrap
■ Spread a little achiote oil on a piece of parchment paper. Spread a layer
of masa, then add stuffing. Fold parchment paper in half and push
contents to middle. Fold edge down 2 times at least one inch down.
Fold sides inward and tie with string.
➢ To Cook
■ Place a large pot of salted water to boil. Place all pasteles in the water
once it comes to a boil. Cook for 1 hour then remove from water. Let
cool for 5 minutes. When ready to eat cut string, open it, and enjoy.
Don’t
eat
parchment
paper.

❖ Background/
Historia
➢ Traditional dish in Puerto Rico, Dominican Republic, Trinidad and Tobago, the
Caribbean coast of Colombia, and Panama.
➢ Comida
tradicional
en
Puerto
Rico,
la
República
Dominicana,
Trinidad
y

28
 Tobago,
la
costa
caribeña
de
Colombia,
y
Panamá.
➢ Similar to a tamale.
➢ Es
similar
a
un
tamale.
➢ Traditionally served at christmas time in Puerto Rico.
➢ Tradicionalmente,
comen
durante
la
Navidad
en
Puerto
Rico.
❖ Pasteles- http://latinfood.about.com/od/puertorico/r/pasteles.htm
❖ Family recipe

29
 Quesadillas//Tortilla
&
Cheese
Por: Nicolle
Background
Information
Quesadillas originated in colonial mexico and the label is sprung from tortilla and the
Spanish word for cheese queso. Quesadilla is made with a tortilla and is filled mainly with
cheese; other ingredients, pork, ham, avocado, or other vegetables may be added. This is
mainly made on a daily basis, no need for special occasions. Sometimes salsa is added.

Quesadillas
son
de
México
en
la
época

colonial.

Algunas
variaciones
tostadas
o

incluso
freír
la
quesadilla.
La
gente
cocina
las

quesadillas
diariamente.

No
necesita

ocasiones
especiales.
A
veces
se
añade
la

salsa.

English
Ingredients

● 1 large flour tortilla
● 1 handful of grated cheese
● Olive oil ½ teaspoon
Ingredientes
Españoles
● 1
tortilla
de
harina
grande
● 1
puñado
de
queso
rallada
(cualquier

prefieres)
● ½
cucharadita
aceite
de
oliva

Instructions
1 Heat a large frying pan
to medium high heat. Add a small amount of oil and spread it
around the bottom of the pan with a spatula (you could use butter as well). Take one large
flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips.
Air pockets should begin to form within the tortilla.
2 When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of
the tortilla, making sure that the cheese does not land on the pan itself. Add whatever
additional ingredients you choose. If you would like your quesadilla to be a chicken
quesadilla, add some diced cooked chicken.
3 Reduce the heat to low and cover the pan. The pan should be hot enough by now to have
plenty of heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too
much, remove from the heat. After a minute, check to see if the cheese is melted. If not,
return the cover and keep checking every minute until the cheese is melted. When the cheese
is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other
side. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to
high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from
pan and cut into wedges.
Picture:
http://www.copykat.com/wp-content/uploads/2012/02/Applebees-quesadilla.jpg
Recipe: http://www.simplyrecipes.com/recipes/quesadilla/

30
 Enchiladas de Pollo / Chicken Enchiladas
Por: Greg
Enchiladas originated in Mexico. Enchiladas is one of the most common and widely
recognized Mexican dishes. There are many different recipes of enchiladas all over the
world.

Enchiladas son de México. Enchiladas son populares en los Estados Unidos. Hay
muchas variaciones de enchiladas en el mundo.

Ingredients:
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 ½ cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Ingredientes:

3
cucharada
aceite
vegetal

31
1
½
libras
pollo
sin
piel
sin
espinas

sal
y
pimienta

2
cucharadita
comino
en
polvo

2
cucharadita
ajo
en
polvo

1
cucharadita
Mexican
Spice
Blend
1
cebolla
roja,
molida
2
diente
de
ajo,
picado
1
taza
maíz
helado
5
latas
chiles
enteros
4
latas
chipotles
1
(
28
onzas)
lata
tomates
cocidos
½

cucharadita
harina
de
trigo

16
maíz
tortillas

1
½
tazas
salsa
de
enchilada

1
taza
tira
quesos
Aderezo:
molida
cilantro
hojas,
molida
cebolleta,
crema
rancia,
molida
tomates

Steps:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and
juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the
onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat
until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and
garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish.
Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated
oven 20 minutes. Cool 10 minutes before serving.

Picture source: http://img.foodnetwork.com/FOOD/2007/04/30/Cinco_Enchiladas_lg.jpg

Recipe source: http://allrecipes.com/Recipe/Chicken-Enchiladas-I/Detail.aspx?evt19=1

32
 Tamales
Por Leon

Tamales originated around Mesoamerica which was 8,000 to 5,000 b.c. The creators were the
Aztecs and the Mayans. Now it is a dish used in the whole western hemisphere.

Tamales son de mesoamérica en los siglos 6 a 9 a.C. Los creadores son los Aztecas y los
Mayas. Tamales son una comida popular en la hemisferio occidental.

Ingredients

● 4 pounds boneless chuck roast
● 4 cloves garlic
● 3 (8 ounce) packages dried corn husks
● 4 dried ancho chiles
● 2 tablespoons vegetable oil
● 2 tablespoons all-purpose flour
● 1 cup beef broth
● 1 teaspoon cumin seeds
● 1 teaspoon ground cumin
● 2 cloves garlic, minced
● 2 teaspoons chopped fresh oregano
● 1 teaspoon red pepper flakes
● 1 teaspoon white vinegar
● salt to taste
● 3 cups lard
● 1 tablespoon salt
● 9 cups masa harina

Ingredientes
● 4
libra
carne
● 4
dientes
de
ajo
● 3
(8
onza)
paquete
hojas
de
maíz
● 4
chiles
ancho,
seco
● 2
cucharada
aceite
de
vegetales
● 2
cucharada
harina
de
trigo
● 1
taza
caldo
de
carne
● 1
cucharadita
comino
● 1
cucharadita
semillas
de
comino
● 2
dientes
de
ajo
picar
● 2
cucharadita
orégano
● 1
cucharadita
pimienta
roja

● 1
cucharadita
vinagre
blanco
● sal
● 3
taza
lardo
● 1
cucharada
sal
● 9
tazas
de
masa
harina

33
Directions
1. Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high
heat. As soon as water boils, reduce heat to a simmer and cover pot. Let simmer for 3
1/2 hours, until beef is tender and shreds easily. When beef is done, remove from pot,
reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly, and
shred finely with forks.
2. Meanwhile, place corn husks in a large container and cover with warm water. Allow to
soak for 3 hours, until soft and pliable. May need to weight down with an inverted plate
and a heavy can.
3. Toast ancho chiles in a cast iron skillet, making sure not to burn them. Allow to cool
and then remove stems and seeds. Crumble and grind in a clean coffee grinder or with
a mortar and pestle.
4. Heat oil in a large skillet. Mix in flour and allow to brown slightly. Pour in 1 cup beef
broth and stir until smooth. Mix in ground chiles, cumin seeds, ground cumin, minced
garlic, oregano, red pepper flakes, vinegar and salt. Stir shredded beef into skillet and
cover. Let simmer 45 minutes.
5. Place lard and salt in a large mixing bowl. Whip with an electric mixer on high speed
until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved
cooking liquid a little at a time until mixture is the consistency of soft cookie dough.
6. Drain water from corn husks. One at a time, flatten out each husk, with the narrow end
facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of
the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa.
Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk
onto the rolled tamale and tie with a piece of butchers' twine.
7. Place tamales in a steamer basket. Steam over boiling water for approximately one
hour, until masa is firm and holds its shape. Make sure steamer does not run out of
water. Serve immediately, allowing each person to unwrap their own tamales. Allow
any leftovers (still in husks) to cool, uncovered, in the refrigerator.

Recipe Source - http://allrecipes.com/recipe/beef-tamales/

Photo Source -
http://www.google.com/search?q=tamales&safe=active&rlz=1C5CHFA_enUS559US560&es_sm=119&source=lnms&tbm=isch
&sa=X&ei=OUIsU6KlDcuqqAGHjYCACg&ved=0CAkQ_AUoAQ&biw=1730&bih=959&dpr=1&surl=1

34
 Tostada
Por Lela
Ingredientes
2
cucharadas
aceite
vegetal

1/2
cebolla
roja
pequeña,
picada

2
dientes
de
ajo,
picados

3/4
libra
de
carne
molida
sal,
Kosher

2
cucharadas
pasta
de
tomate

1
cucharada
chile
en
polvo

1
15
oz
lata
frijoles
refritos

1/3
taza
crema
agria

8
tostadas
de
maíz
(plano,
disco
duro
taco
shells)

1/2
taza
queso
Monterrey
jack
rallado
lechuga
picada,
salsa
picante

Ingredients
2 tablespoons vegetable oil
1/2 small red onion, chopped
2 cloves garlic, minced
3/4 pound ground beef
Kosher salt
2 tablespoons tomato paste
1 tablespoon chili powder
1 15 -ounce can refried beans
1/3 cup sour cream
8 corn tostadas (flat, hard taco shells)
1 1/2 cups shredded monterey jack cheese
Shredded lettuce, hot sauce and/or cilantro, for
topping

Description:
Tostada is a fried mexican tortilla that is made in most spanish countries. In Central America,
tostadas are often prepared with black beans, parsley, ground beef and curtido. They can
also be an appetizer, cut into small triangles to dip into salsa, guacamole, or beans.

Historia:
Tostada
es
una
tortilla
mexicana
frita,
hecho
en
muchos
países
españoles.
En
América

Central,
cocina
tostadas
con
frijoles
negros,
perejil,
carne,
y
curtido.
Tostada
también
puede

ser
una
merienda,
cortado
en
triángulos
pequeños
con
salsa,
guacamole,
o
frijoles.

Sources:
Image:
http://couponclippingcook.com/wp-content/uploads/2011/12/9-Black-Bean-Tostada.jpg
Recipe:
http://www.simplyrecipes.com/recipes/mexican_tostada/

35
 `  

LOS  POSTRES

CON LA CLASE DE ESPAÑOL UNO!

36
 Arroz
con
leche (Rice Pudding)
Por: Leon

Rice Pudding originated in Spain. It is used as a dessert or part of dinner. Many spanish
speaking countries in the world have this dish in their meals.

Arroz
con
leche
es
de
España.
Come
para
un
postre
o
con
la
cena.
Muchos
países

hispanohablantes
en
el
mundo
comen
arroz
con
leche.

Ingredients
● 2 ¼ cups water
● 1 ½ cups short grain rice
● 1 (¼ inch x 3 inch) strip lime peel
● ½ cup water
● 1 cinnamon stick
● 2 tablespoons anise seed, crushed
● 1 (12 ounce) can evaporated milk
● 1 (14 ounce) can condensed milk
● 1 tablespoon vanilla extract
● ¼ teaspoon salt
● ¾ cup raisins (optional)

Ingredientes
●
2
¼
taza
de
agua
● 1
½

taza
de
arroz
● 1
(¼
pulgada
x
3
pulgada)
tira
corteza
de
lîmon
● ½
taza
de
agua

● 1
rama
de
canela
● 2
cucharada
anís
en
polvo

● 1
(12
onza
fluida)
bote
de
leche
evaporada
● 1
(
14
onza
fluida)
bote
de
leche
condensada
● 1
cucharada
extracto
de
vainilla
● ¼
cucharadita
sal
● ¾
taza
de
pasa
(opcional)

Directions
1. Combine 2 1/4 cups of water, rice, and lime peel in a saucepan. Bring to a boil
over medium-high heat, then reduce heat to medium-low, cover, and simmer for
20 minutes until the rice is tender.
2. While the rice is cooking, combine 1/2 cup of water, the cinnamon stick, and
anise in another saucepan over medium-high heat. Bring mixture to a low boil for
3 minutes, then remove saucepan from stove. Strain flavored water into a bowl
and set aside, discarding cinnamon stick and anise pieces.
3. After rice has simmered for 20 minutes, carefully remove the lime peel with a
slotted spoon, and over low heat, gradually stir evaporated milk and condensed
milk into the rice. Mix in the cinnamon and anise-flavored water, vanilla, and salt.
37
 Add raisins, if desired. Continue to stir until the mixture thickens, about 7 to 10
minutes.
4. If the pudding is too watery after 10 minutes, turn up heat to medium-low and stir
continuously. When pudding reaches desired consistency, remove from heat and
pour into individual dishes, or a large bowl. Store in the refrigerator until ready to
serve.

Recipe Source - http://allrecipes.com/recipe/arroz-con-leche/

Picture Source -
http://www.google.com/search?q=tamales&safe=active&rlz=1C5CHFA_enUS559US560&es_
sm=119&source=lnms&tbm=isch&sa=X&ei=OUIsU6KlDcuqqAGHjYCACg&ved=0CAkQ_AUo
AQ&biw=1730&bih=959&dpr=1&surl=1#q=arroz+con+leche&safe=active&surl=1&tbm=isch

38
 Buñuelos
(Fried Dough Balls)
Por Tyler

History:
Buñuelos came to the Americas from the Spanish Explorers who brought
them here. They were first introduced by the ancient Arabs who did
trading with the Spanish. Eventually the Spanish adopted it and now it is
a favored dessert in Spain. Also this brought doughnuts, cream puffs,
waffles, and funnel cake.
Historia
Buñuelos
son
de
España.
Buñuelos
son
un
postre
favorito
en
España.

Buñuelos
son
similares
a
churros
y
gofres.

Ingredients
4 cups flour
1 tsp.baking powder
1 tsp.salt
1/2 cup sugar
2 eggs
1 cup milk
4 Tbl.(1/2 stick) unsalted butter for frying
cinnamon-sugar mix

Ingredientes

4
tazas
harina

1
cucharadita
polvo
de
hornear

1
cucharadita
sal

½
taza
azúcar

2
huevos

1
taza
leche

4
cucharadas
sin
sal
mantequilla
canela-azúcar
batir

39
 Directions
1. In large bowl, mix flour, baking powder, salt and sugar.
2. In smaller bowl, beat eggs and milk.
3. Add this gradually, beating, to flour mixture.
4. Add a half a stick melted butter, beat.
5. Place dough on floured surface and knead till silky and elastic.
6. Roll into balls or ropes, and flatten with the palm of your hand.
7. Fry in hot oil, (370º), till golden.
8. Drain on paper towels.
9. Roll and toss in cinnamon/sugar mix.

Recipe Source -
http://www.justapinch.com/recipes/dessert/cookies/authentic-mexican-b
unuelos.html
Picture Source-
http://marthaandtom.com/wp-content/uploads/2009/12/IMG_6411.jpg

40
 Dulce
De
Leche//Caramel
Pudding
Por: Nicolle
Background
Information
This delicious dessert is most popular in Latin America and Argentina. This dessert is
mainly made on a special occasion/holiday just to enjoy it with others. Some other similar
recipes are...
● Chocolate Dulce de Leche Empanadas – These chocolate dulce de leche empanadas
are made with a homemade chocolate empanada dough and are filled with creamy
dulce de leche.
● Milk Fudge Squares – These dulce de leche fudge squares are very easy to make and
delicious, and they require only three ingredients.

Este postre delicioso es popular en América Latina y

Argentina. La gente cocina dulce de leche para las fiestas y
familia. Algunas recetas similares son empanadas de
chocolate y dulce de leche y tipos de “fudge”.

Ingredients
● 8 cups of whole milk
● 2 to 2 ½ cups of sugar, based on preference
● 1 teaspoon vanilla
● ¼ teaspoon baking soda

Ingredientes
Españoles
● 8
tazas
de
leche
● 2
de
2
½
tazas
de
azucar
● 1
cucharadita
vainilla
● ¼
cucharita
bicarbonato

Instructions
1. Combine all the ingredients in large pot over medium low heat, stir until the sugar or
panela is well dissolved. Reduce the heat to low.
2. Continue cooking until the mixture is significantly reduced and starts to thicken while
the color changes from a creamy beige to a caramel tone – it will take between 2 ½
hours to 3 hours for the dulce de leche to be done.
3. During the first 1 ½ hours you will need to stir occasionally to prevent it from boiling
over and sticking. During the last hour it needs to be stirred more frequently and has
to be watched very closely to keep it from burning – you can also decrease the heat
to low. Cook it until it has a dark amber or caramel tone and has a creamy
consistency. Keep in mind that it will thicken more when it cools down.
4. Can be served warm or cold and must be kept refrigerated.
Picture URL: Dulce de Leche | For 91 Days in Buenos Aires
Source of Recipe: http://laylita.com/recipes/2013/03/04/manjar-or-dulce-de-leche/

41
 Dulce
de
Leche
Pionono
(Cinnamon
Rolls)
Por
Andy

Description
(English)

Dulce de leche is a South American food, notably in Paraguay, Peru, Argentina, Chile,
Uruguay, Brazil, Venezuela, Bolivia, and Colombia. The English translation of dulce de leche is
“candy of milk” or “candy made from milk”. In English we know this food as cinnamon rolls.

Historia
(Español)
Dulce de leche es una comida de américa
del sur. Los países
son Paraguay, Peru, Argentina,
Chile, Uruguay, Brazil, Venezuela, Bolivia, y Colombia.

Ingredients
(English)

4 eggs, separated
¾ cup sugar
1 teaspoon vanilla
½ teaspoon almond extract
½ cup flour
¼ cup almond flour (optional)
½ teaspoon salt
1 teaspoon baking powder
1 cup heavy whipping cream
2 tablespoons sugar
¾ cup dulce de leche
Confectioners sugar
1 recipe caramel frosting (optional)

Ingredientes
(Español)
4 huevos
¾ taza azucar
1 cucharadita vanilla
½ cucharadita almendra extraer
½ taza harina
¼ taza almendra harina (opcional)
½ cucharadita sal
1 cucharadita de polvo de hornear
1 taza crema de batir
2 cucharada azucar
¾ cup dulce de leche
azucar confitero
1 receta caramelo glaseado (opcional)

42
 Directions
1. Line a 11" x 17" jelly roll pan with wax paper. Preheat oven to 350 degrees.
2. Sift the flour with the salt, almond meal, and baking powder, and set aside.
3. Place the egg whites in a (very clean) bowl of a standing mixer and beat until soft
peaks form.
4. Add 1/4 cup of the sugar and continue to beat until stiff peaks form. Transfer beaten
egg whites to a clean bowl.
5. Add the egg yolks with the remaining 1/2 cup sugar to the mixing bowl, and beat until
pale yellow and tripled in volume, about 5 minutes. Add the vanilla and mix well.
6. Fold the dry ingredients gently into the egg yolk mixture until just blended, then
carefully fold in the egg whites. Spread batter evenly into the prepared jelly roll pan.
7. Bake cake until it is golden and just starts to spring back to your touch, about 8-10
minutes. Do not overbake, or it will be difficult to roll.
8. Loosen the edges of the cake by running a knife around them, then turn cake out onto
a dish cloth that has been dusted with confectioners sugar. Peel off the wax paper,
and dust top of the cake with more confectioners sugar.
9. Roll cake up carefully in the dish towel and let it cool in the rolled-up position.
10. Place cold whipping cream in a large bowl and beat until medium-firm peaks form.
Whisk in 2 tablespoons sugar and a touch of vanilla if desired. Whisk 1/4 cup of the
whipped cream into the dulce de leche to lighten it, then fold dulce de leche mixture
back into the rest of the whipped cream.
11. Unroll cake and spread whipped cream/dulce de leche mixture over the cake. Reroll
cake, wrap with the dish cloth or saran wrap, and chill for 1-2 hours or overnight.
12. Once the cake is thoroughly chilled, place it on a cutting board, unwrapped. Prepare
caramel glaze according to the recipe, using only 3 cups confectioners sugar. While
the icing is still warm, pour it over the cake, letting it run down the sides until covered.
Remove excess icing from bottom of cake and let set. Slice off ends of cake to
neaten the edges (extra treat for the chef!)
13. Chill cake until ready to serve.

Ingredients, directions, and descriptions-

http://southamericanfood.about.com/od/desserts/r/Pionono.htm

Photo Source-
http://www.mycolombianrecipes.com/wp-content/uploads/2009/10/Pionono1.JPG

43
 Horchata
(milkshake)
Por Juaquín

Horchata is often called the drink of the gods. Another

interesting fact about horchata is that it may go back until the
ancient egyptians. It is traditionally a mexican beverage made
with rice.

Se
dice
que
horchata
es
“la
bebida
de
los
dioses”.

Horchata
es
de
los
egiptos
antiguos.
Es
una
bebida
mexicana

hecho
con
arroz.

Ingredients:
6 cups almond milk, vanilla flavor
1 cup basmati rice
1/2 cup sugar
1/2 teaspoon ground cinnamon

Ingredientes:
6
tazas
leche
almendra,
sabor
de
vainilla
1
taza
arroz
basmati
1/2
taza
azúcar
½
cucharadita
canela
en
polvo

Directions:
1. Pour almond milk into a large bowl. If you only have plain almond milk, add a 1/2 tsp of
vanilla extract.
2. Grind the basmati rice in a spice or coffee grinder until it is very fine and sand-like in
consistency.
3. Stir rice, sugar and cinnamon into the almond milk, cover and let stand overnight, or for
about 10 hours. Additional sugar can be added to taste, if necessary.
4. Place a layer of cheesecloth over a strainer (or use a very, very fine strainer if you have
one) and strain milk mixture into a large pitcher. Refrigerate for at least 1 hour, or until
well-chilled, before serving.
5. If storing the horchata, it may separate a bit, so give it a stir before pouring it into a glass.

Serves 4-6
Soak overnight, then refrigerate until cold.

Ingredients and Directions: http://bakingbites.com/2008/07/easy-homemade-horchata/

Picture:
http://2.bp.blogspot.com/-TSOvd9KrWLc/UOnysqo08tI/AAAAAAAACuc/bRZM8GSAfbA/s16
00/CIMG5815.JPG

44
 Limber
de
Leche
Por Kim

This tasty dessert is from Puerto Rico and is enjoyed best when the weather is hot
and you need to refresh yourself. At all hours of the day, you can eat this delicious treat.
Made for years, there is little variation in this simple recipe. Small, medium or large;
housewives have sold limber de leche from their car ports on the island for decades. And
they’ve never been short of customers.

Este
postre
rico
es
de
Puerto
Rico.
Limber
de
leche
es
delicioso
cuando
el
clima
está

caliente
y
necesita
refrescarse.
Hecho
por
años,
hay
poca
variación
en
esta
receta
sencilla.

Ingredientes
● Una
lata
grande
leche
evaporada

● 2
tazas
azúcar

● Una
cucharada
de
vainilla
● Canela
(opcional)
● Una
yema
de
huevo
● 2
cucharadas
de
azúcar

Ingredients
● 1 Large can of evaporated milk
● 2 cups of sugar
● 1 teaspoon of vanilla
● Cinnamon (optional)
● 1 egg yolk
● 2 teaspoons of sugar

Steps
● In one bowl, mix the first set of ingredients (evaporated milk to cinnamon).
● In a second bowl mix the second set of ingredients (egg yolk and sugar).
● Mix contents of both bowls together and pour into plastic cups
● Freeze and enjoy

Source for picture-

http://1.bp.blogspot.com/-mHle0IBNmPc/USK0c53hHsI/AAAAAAAAA3s/wsXFrI7YidE/s320/photo%2B2-715
774.JPG
Other sources- Family Recipe

45
 Fried
Sweet
Plantains (plátanos maduros fritos)
Por Lela

Ingredientes:
1/4
taza
mantequilla
1
cucharada
aceite
de
oliva
3
Plátanos
maduros,
peladas
y
cortadas
diagonalmente
en
rebanadas
de
1
pulgada

Jugo
de
mitad
de
un
limón
Sal

Ingredients:
1/4 cup butter
1 tablespoon olive oil
3 ripe plantains, peeled and cut diagonally into 1 inch slices
Juice of Half a Lemon
salt

Instructions:
1.) in a large skillet, melt the butter with the olive oil over medium
heat; add the plantain slices and fry for about 4 minutes on each
side, moving the slices with a spatula occasionally to prevent
sticking.
2.)Remove the plantains from the skillet with a slotted spoon and let
drain on paper towels.
3.)Transfer to a large, warm serving platter, sprinkle with lemon juice and salt and serve
warm.

Information:
Plantains are a favorite snack in many Caribbean countries. Sometimes plantains are baked
in an oven. Fried plantains are predominantly made in Spanish, Jamaican, and African
countries

Información:
Los
plátanos
son
una
merienda
favorita
en
muchos
países
caribeños.
A
veces
los
plátanos
son

horneados
en
un
horno.
Los
plátanos
fritos
son
principalmente
hecho
en
países
españoles,

jamaicanos,
y
africanos.

Source:
Image:http://0.tqn.com/d/create/1/0/T/s/4/-/fried-plantains4.JPG
Recipe:http://www.thekitchn.com/recipe-sweet-fried-plantains-93896

46
 Churros
Por Greg

Churros developed centuries ago by Spanish shepherds. It is a traditional spanish

dessert. Churros traveled to South America and other hispanic countries before they
made their way to North America.

Churros
son
de
los
pastores
españoles.
Churros
son
un
postre
tradicional
español.

Churros
son
populares
en
Norteamérica,
pero
son
de
América
Central
y
Sudamérica.

Ingredients:
1 cup water
2 ½ tablespoons white sugar
½ teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1 teaspoon ground cinnamon

Ingredientes:
1
taza
agua

2
½
cucharadas
blanco
azúcar
½
cucharadita
sal
2
cucharadas
verdura
aceite

1
taza
harina
de
trigo
2
cuarto
de
galón
aceite
por
freír

1
cucharadita
canela
en
polvo

Steps:
1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt
and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour
until mixture forms a ball.
2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe
strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar
mixture.

Picture source:
http://2.bp.blogspot.com/-kETRkcXB8Wk/TZcuCt5Ce4I/AAAAAAAAI04/nFbpI5GD_7o/s1600/6churros.jpg\⧵

Recipe source: http://allrecipes.com/recipe/churros/

47
¡Disfrutar! ¡Fantástico! ¡Delicioso!

48