CUBA

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Danielle Williams
5th period
3/10/09

I choose this desert because it gives me very good nutrition and it also has a lot of my favorite fruits in it. This tropical fruit salad is usually served as a side item or a desert. Some people eat it because it is very healthy or for some of the adults because of the alcohol inside of it. This desert is very popular and is served at one of the most popular restaurants in cuba. "Cuba Libre Restaurant". The Mexican diet of today is rich in a variety of foods and dishes that represent a blend of pre-Columbian, Spanish, French, and more recently, American culture. The typical Mexican diet is rich in complex carbohydrates, which are provided mainly by corn and corn products, beans, rice, and breads. The typical Mexican diet contains an adequate amount of protein in the forms of beans, eggs, fish and shellfish, and a variety of meats, including beef, pork, poultry, and goat. Because of the extensive use of frying as a cooking method, the Mexican diet is also high in fat. The nutrients most likely to be inadequately provided are calcium, iron, vitamin A, folacin, and vitamin C. Traditionally, Mexicans ate four or five meals daily. Some of the latin America cuisine are maize based dishes,tortilla,tomales,pupasas, salsas,guacamole,and pico de callo. Some popular bervages mate, pisco,horchata,chicha,atole,and cacoa. No latino deserts are not influenced by the europeans because the latinos eating habits are two to five time better then europeans.


Rum tropical fruit salad









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Prep Time: 45 minutes

Cook Time: 0 minutes

Ingredients:

  • 2 mangoes (peeled and cut into cubes)
  • 2 strawberries (sliced into rounds)
  • 1 cup fresh pineapple (cut into chunks)
  • a couple of purple grapes
  • 2 oranges (peeled and sectioned)
  • 1 star fruit (sliced)
  • 1/4 cup light rum
  • 1/2 cup coconut (grated and toasted )

Preparation:

1. Mix all the fruits, except the coconut, together in a glass bowl.
2. Pour the rum over the fruit and mix it well.
3. Allow the fruit salad to sit for 30 minutes before serving.
4. Sprinkle toasted coconut over the salad when your ready to serve the salad.
Serves: 4-6 people.

CINNAMON CHURROS ( SPANISH DOUGHNUTS )
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BY: DOMINIQUE WILLIAMS 3- 10- 09 6:pd
MMMMM CINNAMON CHURROS DOUGHNUTS I DID MY DISH ON A DISH WHICH CAN BE SERVED AS A DERSERT ,BREAK FEAST <OR> SNACK! WHICH IS NOT ONLY MY FAVORITE BUT IT IS POPULAR FOR BEING VERY DELIOCYOUS AND QIUCK AND EASY FOR ANY ONE TO MAKE AND CLEAN UP THAT BEING JUST ONE PERSON MAKEING UP TO A MOTHER ALL HER CHILDREN & THE WHOLE HOUSE HOLD OF KIDS HELPINGTO MAKE IT TAKES NO LONGER THEN 2 MIN TO MAKE THEM BUT 12 MINS. ALL TOGOTHER INCLUDEING THE PREP TIME WHICH IS 10 MINS.I CHOOSE THIS DISH BECAUSE ONE I LOVE DOUGHNUTS AND TRYING NEW AND DIFFRENT THINGS AND THIS SEEMS EASY TO MAKE AND CLEAN UP THAT WHY I CHOSE IT ! SOME OF THE POPLURAR FOOD PRODUCTS ARE
{Hoor -rooh Similiar to a cruller , this Spanish and Mexican specialty consists of a sweet-dough spiral that is deep-fried and eaten like a doughnut. Churros are usually coated with a mixture of cinnamon and confectioners {or }[ granulated ] sugar. eating habits of cuba peop are meals like rice chicken and beans.theres pork beef pasta salads etc stuff like canadians also eat}For starters, some cuba typical cusines are ,you have Moros y Cristianos (Black beans and rice), which is one of the more common dishes. A classic traditional Cuban dish is Arroz con Pollo (yellow rice with chicken), another one is Ropa Vieja (a shredded beef), and my favorite are Cuban Sandwiches. Students always email me asking what they can cook for a class project on Cuban food, Cuban Sandwiches are safe bet because they're easy to make, and they taste great! You'll also want to have some Mariquitason hand, fried plantain slices dripping with mojo sauce.







Prep Time: 10 minutes

Cook Time: 2 minutes

Ingredients:

  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • vegetable oil for frying
  • 1 canister of 10 count refrigerated biscuit dough

Preparation:

1. Mix together the sugar and ground cinnamon. Place the mixture in a brown paper lunch bag and set aside.
2. In a deep frying pan, heat 2 inches of vegetable oil to 400 degrees Fahrenheit or use a deep fat fryer preheated to the same temperature.
3.While the oil is heating, separate the biscuits into equal quarters. Form each quarter into a ball.
4. When the oil is ready, place each ball into the oil using tongs or a slotted spoon.
5. Fry each side until golden. Watch closely because it the dough browns quickly.
6. Drain the churros on paper towels and then shake them in the paper bag to coat with sugar mix.
7. Serve immediately.


CUBA
BY:GINA GOSLEE

Food in cuba is very starchy, high in calories, and rich and sweet. The eating habits have changed over 20 years but still have some of their old eating habits. Many cultures have ate this Cuban food. Fish is a big part of the eating industery. Beans and rice are also a big part of the food there. Cuba is one of the very little contries to have no fast food chains. They eat the food they grow there. They grow there food on any space they can like roof tops and other places.


CUBAN BLUEBERRY PUDDING


2 c. fresh blueberries (may substitute frozen blueberries, thawed)
Juice of 1 lemon
3 tbsp. butter, softened
1 3/4 c. granulated sugar, divided
1 c. sifted all purpose flour
1 tsp. baking powder
3/4 tsp. salt, divided
1/2 c. milk
1 tbsp. corn starch
1 c. boiling water

Preheat oven to 350 degrees. Grease and flour an 8-inch square metal baking pan.

Spread berries in prepared pan. Squeeze lemon juice over berries. Beat together butter and 3/4 cup sugar in large bowl.

Sift together flour, baking powder and 1/2 teaspoon salt. Add dry ingredients to sugar mixture alternately with milk. Spread batter over berries.

Combine remaining 1 cup sugar, corn starch and remaining 1/4 teaspoon salt. Sprinkle over cake batter. Pour boiling water over all. Bake at 350 degrees for 1 hour. Serve warm or at room temperature with vanilla ice cream.

Variation: Other berries, cherries or peaches may be used.


Pan Suave
By: Victoria

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Cuban eating habits have changed and modernized over the past few decades, but older traditions still stay strong. Cuban food is known to be starchy, like eating a lot of rice and breads, and very sweet. Fish is not very popular and is considered food for a poor man. Though, some higher-end restaurants serve excellent dishes with fish. Cuban food shows influences of Spain, Africa, China and North America. Cuban food must be soft (soggy bread, pizza, over cooked pasta, et cetera) and not too spicy. Rice, beans, and beef are very popular ingredients in Cuba. Polvorones con Canela are a Cuban dessert. They're popular because they're sweet, have common ingredients, and are easy to make. I chose them because they look sweet and tasty.


Pan Suave (Cuban Sweet Rolls)
1 envelope active dry yeast
½ cup sugar
½ cup warm water
1/3 cup vegetable oil
1 large beaten egg
1 tablespoon salt
2 cups of bread
1 tablespoon sesame seeds
1 tablespoon melted butter
1. Dissolve yeast and sugar in warm water in large mixing bowl;
2. When foams, dissolve in remainder
3. Beat remaining egg
4. Stir 2 tablespoon salt and flour’
5. Turn dough onto lightly flowered surface
6. Knead till smooth
7. Transfer to bowl
8. Cover rise in warm, draft-free spot
9. Transfer rolls to lightly grease baking sheet
10. Pre-heat oven
11. Bake till golden brown [20-30 minutes]

Stuffed potatoes (papas rellenas) – Cuba


By: Amanda Sparacino
March 13, 2009
5th period

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Cuba is the largest island in the West Indies. It is west of Hispaniola (Haiti and the Dominican Republican) and it is 90 south of Key West, at the entrance to the Gulf of Mexico. This island is mountainous in the southeast and south-central area. Everywhere else, it is flat. Cuba also includes a few smaller islands, islets, and cays. Cuba’s population is mainly Spanish and African origins. Its estimated population in July 2008 was 11,423,952 people.

Cuban food relies a great deal on roots and tubers, such as malanga, potatoes, boniatos, and yucca. In fact, the dish I chose is mainly made out of potatoes. Other starchy food includes plantains, bananas, and rice. Also, a tortilla in Cuba is a simple egg omelet and is not even similar to a Mexican tortilla. Cubans love pizza, too. Some favorite toppings include ham, chorizo, and onion.
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2 lbs large potatoes (peeled and cut into quarters)
1 lb picadillo (seasoned ground beef)
Vegetable oil for frying
1 cup dry bread crumbs
4 eggs
1 tsp salt


Start off with adding salt to a pot of cold water. Then boil potatoes until they’re soft. Drain them, mash them, and then set aside to cool. Separate egg yolks from egg whites into 2 different bowls. Mix the egg yolks into the mashed potatoes and whisk the egg whites for 1 minute. Take ¼ cup of mashed potatoes and form into a ball. Make a dent in the ball into a bowl shape. Fill the dent with 1 tablespoon of picadillo (seasoned ground beef) and reseal. Once the potato is reshaped into a ball, dip the ball into egg whites and roll around in bread crumbs until coated. For a crunchier texture, dip in egg whites again and coat with another layer of bread crumbs. Refrigerate potato balls for 4 hours before frying. Fry the potatoes in enough oil where it covers half of the balls. Oil should be at least 350 degrees. Cook on each side until golden brown. It usually takes 2-3 minutes. DO NOT overcook. Drain on paper towel and do not stack potatoes.


Yield: 3 to 4 dozen cookies.

BY: NICOLE PARSONS

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Plantain Chips

Plantain Chips from Cooking Light
Plantain Chips from Cooking Light

Yield

4 servings (serving size: 1/2 cup)

Ingredients

  • 1 tablespoon olive oil
  • 2 medium plantains, peeled and cut into 1/4-inch diagonal slices (about 2 cups)
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper

Preparation

Heat oil in a large nonstick skillet over medium heat. Add the plantain slices; cook 3 minutes on each side or until browned. Sprinkle salt and pepper over chips.