I need 3 easy to make recipes from spain not mexican food for amulticulturall fair i have at my school this week. It would really help is there a food that is still good when its not hot.

Gazpacho

soak about 2 cups of day old bread in 1/2 cup water until most of the water is absorbed.

Chop 5 ripe tomatoes, 1 cucumber, 1 red bell pepper, 1 green bell pepper, 1 onion and 2 cloves of garlic. Working in batches if necessary, combine the chopped ingredients in the food processor, adding ice water to create a creamy consistency. Add the bread and a little red wine vinegar and continue processing until smooth.

Strain the gazpacho into a bowl and refrigerate for two hours or more. Before serving, fry a few more cubes of day old bread in a pan with olive oil and garnish the top of each bowl of soup with the warm croutons and wisps of Iberico ham.

Spanish Rice Recipe

1-2 c. rice
fresh garlic
1/4 bell pepper
1/4 onion
butter
salt and pepper
1 can of chicken broth
1 8-oz can of tomato sauce

Brown rice in skillet with butter, garlic, pepper and onion.
Once rice is golden brown, add chicken broth and tomato sauce.
Cover and cook on medium heat until done. You may need to add
water or broth during cooking….

Cheese-filled Loaf

1 medium-sized loaf of bread

7 oz Majorero de Fuerteventura cheese or other goat cheese

1.5 oz shelled walnuts

Choose a round loaf with a high top. Cut a slice off the top horizontally to serve as a lid. Empty out the center of the loaf using a sharp knife to make enough room for the slice of cheese (without the rind). Place a few walnuts on top of the cheese inside the bread, and cover with the bread lid. Bake at 390 degrees F for 15 minutes or until the cheese is melting. Serve immediately.

Note: Majorero de Fuerteventura cheese is native to the Canary Islands. If unavailable, substitute other goat cheeses such as "Drunken Goat" and Garrotxa.

Selected by María Jesús Gil de Antuñano
Recipe courtesy of Spain GourmeTour magazine.

Any home recipies out there for Enchilada sauce?

I perfer a Heart Attack on a plate….
my enchiladas should be dripping with grease and melted cheese….like you get at the hole-in-the-wall mexican places.

My wife has tried Tomato sauce & also tried pre-mixed Enchilada sauce in a can.

The tomato is too bland…….and the pre-made sauce is too salty and make the tortillas too soggy. There’s gotta be a home recipe out there……

Help!!!

I use equal parts cream of onion soup, heavy cream, velveta, and sharp cheddar cheese. Simmer until smooth. Add chili powder and cayenne pepper to taste (mild to hot). Also try flash frying your tortillas in hot oil for a few seconds to keep them from absorbing other liquids. (This also helps with the heart attack on a plate theme.)

Roasted Sweet Potatoes.

2 (8-ounce) peeled sweet potatoes
1 teaspoon olive oil
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
1/8 teaspoon pepper

Preheat oven to 425°.
Cut sweet potatoes in half lengthwise; cut each half lengthwise into 6 wedges. Combine sweet potatoes and remaining ingredients in a bowl; toss gently to coat. Place wedges on a baking sheet (do not overlap); bake at 425° for 25 minutes or until very tender.

Accompany with tortilla chips or fresh vegetables for dipping.

Yield: 4 servings

2 cups chicken stock
2 1/4 pounds plum tomatoes, chopped
1 1/4 cup chopped mango
1 cup chopped yellow onions
1/2 pound turnip, peeled and diced
1 jalapeno pepper, seeded and minced
1/2 cup ketchup
1/4 cup raisins
1 (2-inch) cinnamon stick
2 cloves
3 tablespoons light brown sugar
2 tablespoons rice wine vinegar
2 tablespoons apple cider vinegar
1 tablespoon plus 1 teaspoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon cayenne
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice

Combine chicken stock, tomatoes, mango, yellow onions, turnip, jalapeno, ketchup, raisins, cinnamon, cloves, light brown sugar, vinegars, molasses, Worcestershire, garlic, ginger, coriander, chili powder, and cayenne in a medium, heavy pot and bring to a boil.
Reduce the heat to medium-low and simmer until thickened, about 1 1/2 hours. Remove the sauce from the heat and puree on high speed with an immersion blender or in batches in a food processor. Add the orange and lemon juices and process to blend.
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italian mac and cheese:
Cook Time: 20 mins and makes 4 servings

1 pound ziti rigate, penne rigate or cavatappi (ribbed, hollow corkscrews)
1 pound Italian bulk sweet sausage
2 tablespoons extra-virgin olive oil
1 tablespoon butter
3 or 4 cloves garlic, chopped
12 crimini mushrooms, sliced
Salt and pepper
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup heavy cream
1 (10-ounce) sack, 2 1/2 cups, shredded Italian 4 cheese blend, available on dairy aisle
1 can diced tomatoes, drained well
1 teaspoon hot sauce (recommended: Tabasco), optional
1/2 cup Parmesan, a couple of handfuls

Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.

Preheat broiler to high.

To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.

Combine cheese sauce with sausage and pasta, transfer to baking dish, casserole or oven safe serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

———
Italian Giambotta:
Makes 4 to 6 servings
Cook Time 45mins

Olive oil
1/4 pound fresh mushrooms, cleaned and sliced
1 medium onion, diced
4 Italian fryer peppers, sliced
1 red bell pepper, small diced
1 baby eggplant, sliced
2 ripe tomatoes, thinly sliced
2 medium zucchini, sliced
3 medium potatoes, diced
Salt and pepper

In a cast iron skillet, heat a small amount of olive oil. Add onions and saute until translucent. Add all the remaining vegetables, season with salt and pepper and bring to a simmer. Stir well and cover the pan. Let cook on a low flame for about 20 minutes, stirring often. Remove cover and continue to cook vegetables until tender and no cooking liquid remains in the skillet, about 15 minutes more. Adjust seasoning and serve hot, or cool down.

Much appreaciation,
Also I am aware there is a day of the dead or something, does that have any traditional recipies?

Well for the day of the dead we make sugar skulls with names on them
theres also pan de muertos which is a sweet bread.

http://www.globalgourmet.com/food/egg/egg1096/panmuert.html

http://www.globalgourmet.com/food/egg/egg1096/daydead.html

Wash a cup of rice. Boil it with 3 cups of water and a whole cinnamon stick. Boil for about 15 minutes, covered. After 15 minutes, a lot of the water will have evaporated. Slowly add about 3/4 can of sweetened condensed milk (La Lechera is a good brand). Once you have added that, let it come back up to a simmer and put it on low. Start adding regular milk, keep checking every 10 minutes or so and keep adding the milk until the rice is soft. Once it is done, turn off the heat and add a little more milk to cool it down a little bit. Check for sweetness, if not sweet enough then add a little more sweetened condensed milk. Remember that the arroz con leche will keep absorbing the milk as long as it is hot, so you might have to add some more if it thickens too much.

INGREDIENTS
1 pound cubed beef stew meat
1 (10.75 ounce) can condensed golden mushroom soup
1/2 cup chopped onion
1 tablespoon Worcestershire sauce
1/4 cup water
4 ounces sour cream

DIRECTIONS
In a slow cooker, combine the meat, soup, onion, Worcestershire sauce and water.
Cook on Low setting for 8 hours, or on High setting for about 5 hours. Stir in cream cheese just before serving.

Ingredients Sweet and Sour Pork
3 cups cubed peeled potatoes (Idaho or Yukon gold)
1 cup chopped onion
3 pound pork roast , trimmed
4 cloves garlic, minced
1 cup water
1/2 cup ketchup
3 tablespoons red wine vinegar
2 tablespoons light brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon ground black pepper
Salt
Directions
Arrange potatoes and onion in bottom of slow cooker. Place pork on top of potatoes and onion. Spread garlic all over pork.
In a medium bowl, whisk together water, ketchup, vinegar, sugar, soy sauce, mustard, black pepper and salt. Pour mixture over pork.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Slice pork crosswise into thin slices and serve 12 ounces for this meal. Serve with all of potatoes, onions, and sauce.
Rated: 4 stars out of 5

Make life style changes that you can stick with.
buy low fat cuts of meat and grill them,
steam veggies
roasted potatoes (coat cut up potatoes with a bit of oil and spices and roast in the oven or on the bbq; way less fat then french fries or a loaded baked potato)

SINGAPORE NOODLES WITH PORK AND PEPPER

1 lb. pork loin
¼ cup oyster sauce
1 tbsp oil
1 tbsp curry powder
1 red, yellow and green peppers
1 tbsp corn starch
2 large minced garlic cloves
1 tbsp cold water
1 ½ c chicken stock
¾ whole wheat spaghetti
dash hot pepper sauce

Cut pork into 2×1/2 inch pieces. fry pork in oil for 3-4 min or until well browned. Remove and set aside. Add pepper, garlic and stock to skillet. Cover and cook for 2 min. Stir in oyster sauce and curry. Blend cornstarch with water, add to skillet along with pork.
Bring to boil stirring for 1-2 min or until thickened. Stir in hot pepper sauce. Meanwhile cook spaghetti until tender, drain and mix with meat mixture. Makes 6 servings.

this is low fat and very, very tasty
LASAGNA WITH ZUCCHINI, RED PEPPER AND MUSHROOMS
Preheat oven to 350 F (180C). 13”x9” (3L) baking dish spray with non-stick vegetable spray
9 pre cooked lasagne noodles1 tbsp veg oil1 ½ tsp crushed garlic
1 c chopped zucchini1 c onion1 c diced sweet red pepper
1 c sliced mushrooms2 c tomato sauce540 mL (19 oz) crushed tomatoes
1 tsp dried basil1 tsp dried oregano1 ½ c 2% cottage cheese
½ c 2% milk½ c grated Parmesan cheese8 oz shredded mozzarella cheese
In large nonstick skillet, heat oil; sauté garlic, zucchini, onion, red pepper and mushrooms until softened, approximately 8 minutes.
Add tomatoes, sauce, basil and oregano; cover and simmer for 15 minutes, stirring occasionally. Meanwhile, in food processor, combine cottage cheese, milk, and Parmesan cheese. Set aside. To assemble, arrange 3 noodles in bottom of baking dish.
Pour 1/3 of sauce over top. Pour half of the cheese mixture over top. Repeat layering once. Top with remaining 3 noodles.
Pour remaining sauce over top; sprinkle with mozza cheese.
Bake, uncovered, for 30 minutes or until hot. Let stand for 15 minutes before serving.
Make ahead: Prepare and/or bake up to a day before. The baked lasagna can be reheated in a 350F oven, covered, for 20 minutes.
Tip: Try other vegetables for a change.
There are numerous cheese substitutes you can get for vegans.