Tom&&Jerry
In spanish class for a project i have to choose a traditional latin American dish. and make a slide show on it. who ever has the best slide show , shes gonna make our food in class. She gonna have a hot plate and a deep fryer in class.
whats a good spanish dish that help me win?
Answer
Churros with cinnamon sugar & hot chocolate
Ingredients
* 125g butter, chopped
* 1 cup (250ml) water
* 1 cup (150g) plain flour, sifted
* 3 eggs
* Vegetable oil, to deep-fry
* 1/3 cup (65g) caster sugar
* 1 1/2 tsp ground cinnamon
*
Hot chocolate
* 5 cups (1.25L) milk
* 2 strips orange rind
* Pinch ground nutmeg
* 350g good-quality dark chocolate, chopped
* Caster sugar, to taste
Add above ingredients to your shopping list
Method
1.
To make the hot chocolate, combine milk, rind, nutmeg and chocolate in a saucepan over low heat and cook, stirring occasionally, for 5 minutes or until chocolate melts and mixture is hot. Remove from heat and discard rind. Use a hand blender to whisk until mixture froths. Pour into glasses to serve. Add sugar to taste.
2.
Meanwhile, to make the churros, place butter and 1 cup of water in a saucepan over low heat. Cook, stirring occasionally, for 2 minutes or until butter melts and water just comes to the boil. Add flour and stir until well combined and mixture comes away from the sides of the pan.
3.
Transfer to the bowl of an electric mixer, cool slightly then add eggs, one at a time, beating well between each addition, until mixture is smooth. Spoon into a piping bag fitted with a 1cm star nozzle.
4.
Heat enough oil in a deep frying pan to reach a level of about 4-5cm. (Oil is ready when a cube of bread browns in about 15 seconds.) Pipe 8 x 10cm lengths of dough into hot oil, using a knife to cut lengths. Cook for 1 minute each side, then drain on paper towel. Immediately place churros on a tray containing the combined sugar and cinnamon and toss gently to coat. Repeat with remaining dough. Serve immediately with the hot chocolate
Mexican Oxtail Soup
Ingredients
* 2 tablespoons olive oil
* 2 pounds beef oxtail, cut into pieces
* 1 pound cubed beef stew meat (optional)
* 1 cube beef bouillon
* 1 onion, chopped
* 2 stalks celery, chopped
* 1/2 teaspoon chili powder
* 3/4 teaspoon ground cumin
* salt and pepper to taste
* 4 ears corn on the cob, broken in half
* 3 carrots, coarsely chopped
* 2 russet potatoes, cut into bite-sized pieces
* 1/3 cup lentils, picked over and rinsed
* 1/3 cup long grain rice
* 1 cup frozen mixed vegetables (optional)
* 1 head cabbage, cored and cut into 8 wedges
* 8 corn tortillas (optional)
Directions
1. Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top.
2. Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.
Churros with cinnamon sugar & hot chocolate
Ingredients
* 125g butter, chopped
* 1 cup (250ml) water
* 1 cup (150g) plain flour, sifted
* 3 eggs
* Vegetable oil, to deep-fry
* 1/3 cup (65g) caster sugar
* 1 1/2 tsp ground cinnamon
*
Hot chocolate
* 5 cups (1.25L) milk
* 2 strips orange rind
* Pinch ground nutmeg
* 350g good-quality dark chocolate, chopped
* Caster sugar, to taste
Add above ingredients to your shopping list
Method
1.
To make the hot chocolate, combine milk, rind, nutmeg and chocolate in a saucepan over low heat and cook, stirring occasionally, for 5 minutes or until chocolate melts and mixture is hot. Remove from heat and discard rind. Use a hand blender to whisk until mixture froths. Pour into glasses to serve. Add sugar to taste.
2.
Meanwhile, to make the churros, place butter and 1 cup of water in a saucepan over low heat. Cook, stirring occasionally, for 2 minutes or until butter melts and water just comes to the boil. Add flour and stir until well combined and mixture comes away from the sides of the pan.
3.
Transfer to the bowl of an electric mixer, cool slightly then add eggs, one at a time, beating well between each addition, until mixture is smooth. Spoon into a piping bag fitted with a 1cm star nozzle.
4.
Heat enough oil in a deep frying pan to reach a level of about 4-5cm. (Oil is ready when a cube of bread browns in about 15 seconds.) Pipe 8 x 10cm lengths of dough into hot oil, using a knife to cut lengths. Cook for 1 minute each side, then drain on paper towel. Immediately place churros on a tray containing the combined sugar and cinnamon and toss gently to coat. Repeat with remaining dough. Serve immediately with the hot chocolate
Mexican Oxtail Soup
Ingredients
* 2 tablespoons olive oil
* 2 pounds beef oxtail, cut into pieces
* 1 pound cubed beef stew meat (optional)
* 1 cube beef bouillon
* 1 onion, chopped
* 2 stalks celery, chopped
* 1/2 teaspoon chili powder
* 3/4 teaspoon ground cumin
* salt and pepper to taste
* 4 ears corn on the cob, broken in half
* 3 carrots, coarsely chopped
* 2 russet potatoes, cut into bite-sized pieces
* 1/3 cup lentils, picked over and rinsed
* 1/3 cup long grain rice
* 1 cup frozen mixed vegetables (optional)
* 1 head cabbage, cored and cut into 8 wedges
* 8 corn tortillas (optional)
Directions
1. Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top.
2. Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.
Snacks & little lunches for school?
peace turt
Can you give me some good SNACK & mini-meal ideas that are easy to bring to SCHOOL ?
* Nothing containing meat.
thank-you!
ANYTHING really (meatless though). Just I need some new ideas!
Answer
MAKE AHEAD LUNCH WRAPS
2 cups uncooked brown rice
4 cups water
4 (15 ounce) cans black beans
2 (15.5 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes and green chiles
16 (10 inch) flour tortillas
1 pound shredded pepperjack cheese
DIRECTIONS
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
MAKE AHEAD LUNCH WRAPS
2 cups uncooked brown rice
4 cups water
4 (15 ounce) cans black beans
2 (15.5 ounce) cans pinto beans
1 (10 ounce) can whole kernel corn
1 (10 ounce) can diced tomatoes and green chiles
16 (10 inch) flour tortillas
1 pound shredded pepperjack cheese
DIRECTIONS
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
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