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America del norte
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The eating hours in Valecia, Spain are very different then the typical eating hours here in America. Their eating hours would take a lot of getting use to for someone from here. People in Spain could still be roaming avenues, only to come home around nine or ten o’clock at night to enjoy a very late dinner. Breakfast would consist of something very light, like toast and coffee. This is such a light meal that sometimes they would skip it. Which is very different because in America people believe that breakfast is the most important meal of the day. Breakfast would be eaten at around 8:00 a.m. in Valecia. Then there is a coffee break which is kind of like a second breakfast that Spaniards like to take around 10:00 a.m. They tend to eat a sweet roll, or a grilled roll rubbed with tomato and garlic, then wash it down with coffee. Lunch begins around 2:00 to 4:00 p.m. This would be a three-course meal with wine and bread. The first course could be a salad or bowl of soup. The second course would be any type of meat, like chicken, fish or steak. Dessert would complete the meal as the third and final course, this would consist of ice cream, pudding or fruit. An afternoon snack consist of a hot drink, a pastry or a sandwich, you would eat a afternoon snack to help hold you over till dinner. The snack would be eaten around 6:00 p.m. Finally, dinner would be eaten around 9:00 p.m. or as late as midnight!!! You would eat any type of meat served with rice, vegetable and/or bread. The custom of eating in Valecia, Spain is very different than here in America, I’ve never heard of eating at so many different times. Here we just eat breakfast, lunch, maybe a snack or two and dinner. This would take a lot of getting used to if I ever moved to Spain.
Pollo a la naranja-Chicken in Orange Sauce
Chicken in Orange Sauce
4 boneless, skinless chicken breasts, filleted
salt and pepper to taste
1/4 cup olive oil
2 carrots, diced
1 onion, diced
1 tsp granulated sugar
juice of 3 oranges
juice of 1 lime
1/2 cup white wine
orange slices for garnish – optional
Season the chicken breasts with salt and pepper. Heat the olive oil in a large, deep frying pan with a heavy bottom. Fry chicken breasts, turning so that they brown on both sides. Remove from pan and set aside.
Dice the carrots and onions or place in a food processor to dice. Put vegetables in the same frying pan and saute until onions are brown. Add the orange and lemon juices, as well as the white wine. Reduce the sauce a bit by simmering for a few minutes. This will strengthen the flavors of the sauce.
Pour the sauce into a food processor or blender and puree. Return the sauce to the frying pan. Salt and pepper to taste.
Note: If you prefer a "chunky" sauce, you do not have to puree. The photo above shows this home-style sauce.
Return the chicken to the frying pan of sauce. Cover and simmer for 10-15 minutes.
Place chicken on plates, spooning sauce over each piece. Garnish with orange slices. Serve with rice and bread.
About the Dish:
This dish is normally served around 9:00 p.m. to midnight as a dinner entrée, but it could be eaten for lunch if you like. Chicken in orange sauce is very popular because of the rich sweet tangy taste of chicken sautéed over oranges. It is very good and is sure to keep you wanting more. This gives chicken a new sweet taste that is different and I think that is why people like it so much. I chose this dish to do because it looks very good and I like honey chicken, so I thought that it would be interesting to try and see how this tasted. I have chicken a lot and finding different ways to fix it is always good instead of making it the same old way. It is also something that is very easy to make, it takes only about 40 minutes to prepare. There are not many ingredients needed so you don’t have to spend a lot for a great meal. This will be a sure delight so make sure you get the recipe for this dish so you can eat this over and over again anytime you have some dull boneless chicken breasts just turn them into Pollo a la naranja and you won‘t be sorry.
By: Justin McCain
Many sources claim that flan originated in Spain, and in Spain today, it is still commonly used as a dessert. Spain tends to share similar tastes in cakes and desserts throughout the country, with dishes such as custard, rice pudding, and churros as a few examples. Otherwise, typical cuisine in Spain tends to vary by region, usually due to culture or climate, and is also heavily influenced by seafood, due to its long coast line. As a result, people in Spain tend to eat a lot of fish and seafood. The Spanish also tend to use beans and rice in many dishes, and have several dishes that are soups as well. They also eat five times a day, with meals, or depending on how you want to look at them, big, scheduled snacks, in between breakfast and lunch, and lunch and dinner. Dinner doesn't often start until 10:00 p.m. Other than soup, fish, beans, and rice, flan is popular in Spain as a dessert. It is usually a dessert custard made with eggs that cooks with a layer of caramel- usually- on the bottom. It can also be made with a layer of almost any other sauce, or even jam. I chose to make it with dulce de leche, which was going to be my recipe until I decided that it would probably be unwise to bring in jars of plain dulce de leche to school without anything to go with them. The main reason I decided to use this recipe was because I was trying to find a good application for dulce de leche. The recipes I'm using for flan and dulce de leche are probably a bit more Americanized than the traditional recipies, but I chose these variations because they're from a cook that I trust, and who I also first learned of dulce de leche from. They might have a few different ingredients, amounts, and procedures, but that's mainly to improve on the originals.
Software (he probably means what you'll be using that you'll end up eating):
1 1/2 cups whole milk
1 cup half-and- half
1 teaspoon vanilla extract
1/2 cup sugar
An assortment of jams, preserves, or dessert sauces such as:
Butterscotch ice cream topping
Hot fudge ice cream topping
(Or, in my case, Dulce de Leche)
Roasting pan large enough to accommodate 8 custard cups with at least 1-inch to spare around
8 custard cups
Glass or stainless steel bowl with a spout
Fine mesh strainer
Small nonreactive saucepan
A kettle boiling water
Heat oven to 350 degrees F.
In the saucepan, combine the milk, half-and-half, vanilla, and sugar. Bring to a bare simmer over medium-low heat.
Next, place 1 to 2 tablespoons of each topping into each of the custard cups. The topping should come a few millimeters up the side of the custard cup.
Separate 3 of the eggs using the slotted spoon. Reserve the whites. (Note: Freeze the whites in ice trays. After the whites are frozen, place the frozen cubes into zip-top freezer bags. The frozen whites can be frozen up to a year.)
Place a mixing bowl on a rubber pad or a wet towel to prevent the bowl from spinning out of control. In a mixing bowl, combine the remaining whole eggs and the yolks. Whip the eggs with a whisk until slightly thickened and lightened in color. While whisking the eggs, drizzle in about a quarter of the hot milk. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
Place a fine mesh strainer over a glass or stainless steel bowl with a spout. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
Place the custard cups into the roasting pan. Evenly distribute the custard into the custard cups, going short on the first pass. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.
Cook the flans for about 40 minutes, or until they wobble slightly when the pan is wiggled, about 40 minutes. You can also insert a paring knife midway between the edge and the center. If it comes out clean, the flans are done. Using tongs, remove the cups from the pan to a towel-lined sheet pan. Allow the water in the roasting pan to cool before discarding. Cool, cover and chill.
My source for this recipe was:
Dulce De Leche
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda
Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.
This recipe came from
Most of the other information in my section of the page came from:
Spanish Bread Pudding
( Also known in America as French Toast)
This sweet treat is a traditional meal eaten during the 40 days before Easter known as lent. Other names for
spanish bread pudding
are torrijas (the original name) as well as french toast (the American name). Torrijas originated in Andalucian, a city near the south of Spain. During the XV century just as a way to use up stale bread. Now it is one of the most popular breakfast foods in the country. Even though they are eatin for breakfast they are enjoyed anytime. Chefs in Andalucian make a variety of food and always unique. The spanish are experts on making food. In just about every meal they always use the most nutritional and fresh ingrediants. Andalucian eating habits begin when children are young, they are quickly used to eating healthy and appreciating their culture. Families in this country would much rather have a home cooked meal that is more healthier then an "already made" meal with more preservatives. Andalucia's best known dish is "rabo del toro". Also they are famous for there endless olive gardens. Olive oil is used in alot of there famous dishes.
3/4 Cup of milk
Vegetable oil for frying, such as canola or corn oil, NOT olive oil
1/8 tsp vanilla extract (optional)
sugar and cinnamon to sprinkle (optional)
honey to drizzle (optional)
Prep time: 10 minutes
Cook time: 10 minutes
Pour the milk into a medium-size mixing bowl. Add the egg and beat together. Add vanilla extract, if desired. Pour enough oil into a large frying pan to cover the bottom and heat on medium. Be careful that the oil does not burn.
If you are using stale white bread, place one slice in the milk-egg mixture and quickly flip it over with a fork. Make sure that the bowl is next to the frying pan, so you can quickly transfer it from the bowl to the heated pan.
If you use a stale baguette, slices should be at least 1/2 inch thick. If the bread is more than a day old, you may need to soak the bread for 2-3 minutes or more, so that it softens up. Be careful that the bread does not soften so much that it crumbles when you lift it out of the bowl.
Carefully lift the bread out of the mixture and let the excess milk drain before placing the bread in the frying pan. Repeat for each of the other slices.
After 2-3 minutes, check the bottom of the bread. As the slices turn golden, turn each one. You may wish to use a nylon spatula or tongs to turn the slices over. Make sure that you have enough room in the pan to turn the slices.
Remove each piece from the pan and place on a plate. Sprinkle the top with sugar and cinnamon. If you prefer, drizzle honey over the top. Garnish with fresh fruit and serve immediately.
NOTE: if the bread cools down and you wish to heat them up, places them back in the frying pan on low heat or in a toaster oven at a low temperature. Do not place them in a microwave becuase this will cause the bread to become rubbery.
By: Kerry Ward!
Churros by Cassie Brennan
2 quarts vegetable oil for frying
1 cup water
1/2 cup margarine
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup white sugar
1/4 teaspoon ground cinnamon
In a heavy deep skillet or deep-fryer, heat oil to 360 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
In a medium saucepan, heat water and margarine to a rolling boil. Combine the flour and salt; stir into the boiling mixture. Reduce heat to low and stir vigorously until the mixture forms a ball, about 1 minute. Remove from heat and beat in the eggs one at a time. Spoon the mixture into a pastry bag fitted with a large star tip.
Carefully squeeze out 4 inch long strips of dough directly into the hot oil. Fry 3 or 4 strips at once, until golden brown, about 2 minutes on each side. Remove from hot oil to drain on paper towels. Stir together the sugar and cinnamon; roll churros in the mixture while still hot.
Churros are famous in Spain, France, and Mexico. They are usually known as the "Spanish Doughnut". They are usually eaten for breakfast and can be dipped in any drink, especially hot chocolate and they are eaten while warm and sprinkled with sugar or drizzled with honey. I choose this dish because i like cinnamon sticks and donuts and this looks like it could be similar in taste. In Spain, they are usually deep fried in flour. But in Cuba, they usually make Churros with fruit. Churros are also called Porras, Calentitos, and Papitas. There are two types of churros in Spain. One is thin (and usually knotted) and the other, especially popular in Madrid, is long and thick (
). The Spanish eat 5 times a day! They eat alot of fish, coffee and meats. Also in Spain, it's a custom to always keep your hands visible on the table throughtout the course of a meal and eating with your fingers is strongly frowned upon.
History of Flan.
Spanish and Mexican Sweet Custard: Flan is an oven-baked caramel custard dessert that is a very popular dessert in Spain and in Mexico. It is made with a top layer of custard paired with the sweetness of a light caramel sauce, which is put in the bottom of the pan underneath it. Both are baked together. When chilled and then inverted to un-mold, the sauce pours over the custard and is served as is. The typical flavoring is simply vanilla, but there are numerous variations that include almonds, pistachio, orange, pumpkin, coffee, lemon, and various other fruits. Flan may be prepared in a souffle dish or in individual ramekins or flan dishes. In Mexico it is commonly served in 5 or 6 ounce ramekins. It begins with golden caramel that's made by boiling sugar and, optionally, water to just the right syrupy consistency and pouring it into the bottom of a souffle dish or individual ramekin.
external image flan13.jpg
3/4 cup of granulated sugar
1 can of evaporated milk (12 oz)
1 1/2 cups whole milk
4 large eggs
1 teaspoon vanilla extract
How to make it:
Produce 6 flan molds, any 8 oz oven-safe,smooth-sided dishes should do. This recipe can also be made in a single, larger 9-inch round flan mold. Lay these dishes out in a row. Now, place sugar in saucepan and place directly over medium heat on the stove top. Watch closely and constantly stir. The sugar will brown and turn to liquid. (Do not add water or other liquids.) Do not allow the sugar to scorch. Remove from heat and distribute the caramelized sugar equally across the bottom of the flan molds. The sugar will almost immediately harden, but once it is baked with the custard, it will liquify and remain so.
In a mixing bowl combine remaining ingredients and whisk together until the eggs are no longer recognizagle as white or yoke. While mixing you may add a few tablespoons of sugar or honey to sweeten to taste. Now distribute the custard mixture in the various flan molds.
Run about an inch of water into a large roasting pan. Set on an oven rack and then place the molds within the roasting pan. (Do not allow water level to go over the side of your flan molds.) Carefully push in the rack and close the oven door. Set oven to 350 degrees F-do not bake for one.
I chose to make flan because it seems like there's alot of history behind the dish. I mean its well known all over Latin America and is very popular in Spain. We even have the dish in the United States but we add stuff to it. My friend told me it was good so thats another reason why I wanted to make it. I don't want to make a dish that nobody would like also. So thats why I chose to do Flan.
BY: Courtney Cooper
España Banana Cake
100g- vegetable margarine
155g- brown sugar
2 ripe bananas
2 tbsp- milk
2 large eggs
225g – self rising flour
1 tsp- baking powder
50 g- chopped walnuts (optional)
Peel and mash the bananas.
Cream the margarine and sugar together until you get a light mixture, add the mashed bananas and mix in well.
Add the eggs to the mixture and beat all ingredients together for 3 minutes.
Add the sifted flour, 1 tsp of baking powder and milk- add the walnuts if using- mix together.
Place the greased loaf tin and bake for 50 minutes in a preheated oven (180 degrees) check with a fork to see if the cake is ready.If the fork comes out sticky leave in for another 5-10 minutes longer.
Remove the cake from the tin carefully and let it cool.
Spain is located in Europe so many of their foods are inspired from Europe.They eat the banana cake mostly in the morning and dip it in their milk.It’s popular in Spain because it’s nutritional and healthy.I choose to make a banana cake from Spain because I love banana cake and I wanted to choose something different that no one else was going to make.Spain is credited for bringing the banana to America and the Caribbean.They would use the bananas in different foods to eat.The banana cake was originated in Vietnam and overtime it found its way over to Spain.You can add icing to the cake or raisins it doesn’t matter.There are only 8 basic ingredients and 6 steps to make the cake.Spaniards normally eat breakfast before 10:00 a.m.Then they have a coffee break around 10:30 -12:00.They normally eat lunch anywhere from 1:30- 4:00 p.m.They normally eat dinner around 9:00 p.m.Their eating habits are very different from Americas but that’s their culture and shouldn’t be ashamed of it.Everyone is different in culture, and it’s a good thing because that makes every country different and interesting.
(wouldn't let me paste the pictures)
By Raven Neubert
Salsa was orginated in Spain, was made with a lot of hot peppers, onions, and tomato. Tomato is the main base of salsa.
Dr. Diego Alvarez Chanca brought the first peppers to Spain and then the idea of salsa came about.
In Spain a popular snack is huevos duros, or hard boiled eggs. One of the most common torillas in Spain is when they have jamon y queso, or ham and cheese. The cheese in Spain is usually made with goat milk, because of the rocky terrain.
Ingredients: 1 garlic clove ½ medium-sized onion ½ green bell pepper ½ to 1 whole jalapeno pepper 4 large Roma tomatoes 1 small bunch of cilantro leaves 1 teaspoon freshly squeezed lemon juice
Preparation: Mince the garlic. Chop the onion, peppers, tomatoes and cilantro. Place the ingredients in a bowl. Add the lemon juice and mix well. Cover the salsa and store in the refrigerator until serving time.
wouldent let me post the pictures.
juicing weight loss
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