All-time beloved primary Hispanic Recipes

Hispanic food covers the culinary traditions of Puerto Rico, Mexico, Cuba, South and Central America. These countries have Spanish cultures and origins. Hispanic food varies from each town, family and region.

Hispanic groups ordinarily like to eat their food with rice. Other Hispanics like to mix their meals with beans, potatoes, quinoa and wheat or cassava. These foods are not similar to your basic nachos, tacos, tamales and enchiladas. They have their personel mainstreams of menu items, from the main dishes, desserts and appetizers up to the beverages.

Traditional Food

Listed below are separate types of traditional Hispanic Recipes:
1. Picadillo Tacos
Ingredients:
o 1 large chopped onion
o 1 teaspoon vegetable oil
o 2 cloves garlic minced
o 2 pounds lean ground pork
o ¾ cup Sun-Maid Natural Raisins
o 1 can or 15 ounce tomato sauce
o ½ cup pimento-stuffed green olives sliced
o Salt and pepper
o 1 teaspoon ground cinnamon
o 12 purchased taco or tostada shells
o 3 cups shredded lettuce
o 1 ½ cups shredded Monterey Jack cheese
o 1 ½ cups coarsely grated radish
o Lime wedges

Directions:

Heat oil in a large skillet over medium heat.

Add garlic and onion, cook for about 3 minutes.

Cook until it becomes soft.

Add some pork.

Increase the heat and stir, breaking up the large pieces (cook until the pork is no longer pinkish in color).

Add tomato sauce, raisins, cinnamon, olives, pepper and salt to taste.

Simmer, stirring occasionally for about 10 minutes or until the sauce has thickened.

Divide warm picadillos between its shells.

Serve this topped with radish, cheese, lettuce and a squeeze of lime.

2. Sweet Raisin Tamales
Ingredients:
o 35 pcs cork husks
o 1 ½ c butter
o 3 pounds corn masa (prepared, for tamales)
o 1 cup granulated sugar
o 2 teaspoons of baking powder
o 1 ½ cup of Sun-Maid Natural Raisins

Directions:

Soak the corn husks in hot water for about 30 minutes or until the corn husks are soft.

Combine the prepared masa with baking powder, sugar and butter using a large deep bowl.

Mix until it becomes smooth, using a heavy spoon or electric mixer.

Spoon about two teaspoons of raisin-masa combination in a mound of about 1 x 3 inches, particularly on the length and center of corn husks.

Roll the long side of husks over some filling.

Fold the narrow the end of the husks up and tie it with a strip of corn husk, leaving the top end open or twisting both ends and tying it.

Steam the tamales for about 45 minutes.

The corn husks should pull away from the masa when it's done.

Serve warm.

3. Raisin Salsa
Ingredients:
o 1 medium tomato
o 1 medium red onion
o ½ bunch of cilantro
o 1/3 cup sweet pickle relish
o 1/3 cup ketchup
o 2 cloves garlic
o 2 jalapeno peppers stem and seeds removed
o Juice of 1 lime
o ¾ cup of Sun-Maid Natural Raisins
o Salt

Directions:

Beat all the ingredients, except for the raisins, inside the food processor for about 10 minutes or until it becomes coarsely chopped.

Transfer the combination onto a large bowl.

Stir in the raisins.

Salt to taste.

Let this stand for about 15 minutes so that the flavor blends.

All-time beloved primary Hispanic Recipes

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Spanish Christmas Recipes - Starter And sweetmeat

Two customary Spanish Christmas recipes:

Starter

Traditional Food

Almond Soup

Normally served as a dessert in Castille all straight through the year. At Christmas, however, it is served as a first procedure for Christmas dinner with saffron. This spice has found it's excellent growing conditions in Spain, especially in La Mancha, where each autumn the saffron flowers are picked and in a traditional, process fully carried out by hand, the stigmas are toasted to furnish the finest saffron in the world, known as Calidad Mancha.

1.25 litres (2 1/4pt) milk

75 g (3 oz) sugar

150 g (6 oz) powdered almonds or almond paste

2 tbsp fine fresh bread crumbs

2 cloves of garlic

Coarse salt

A few threads of saffron

A few sprigs of parsley

White peppercorns

200 ml (7 floz) olive oil

Garnish

12 small, very thin slices of bread, fried in olive oil

50 g (2 oz) toasted chopped almonds

Bring the milk to a boil.

In a mortar, mix together the base salt, saffron, pepper, garlic and parsley.

Mix the powdered almonds, sugar and the composition from the mortar into the boiling milk.

Lower the heat and let cook gently for 8 to 10 minutes. Serve garnished with the slices of fried bread and the toasted chopped almonds.

Dessert

Touron Ice Cream

(ice cream made with two nougats) with chocolate sauce

Touron is a nougat of Arabic origin made with almonds and honey or sugar, without which it would just not be Christmas in Spain. There are innumerable variations - chocolate, coconut, praline, etc. - but the oldest and most authentic recipes are those for soft (Jijona) touron, made with ground almonds, or hard (Alicante) touron, made with whole almonds, or served as an ice cream, accompanied by chocolate sauce. The sauce is made not with butter but with olive oil, as it used to be made when cocoa was first brought to Spain from the Americas.

150 g (6 oz sugar)

4 tbsp water

6 egg yolks

150 g (6 oz) soft Jijona nougat

2 tbsp Malaga wine

200 ml (7 floz) liquid crème fraîche

3 egg whites

75 g (3 oz) hard Alicante nougat

Sauce

200 g (7 oz) dark chocolate

2 tbsp extra-virgin olive oil

1/2 tbsp water

Roughly break up the Alicante nougat.

Butter a 500 ml (1 pt) soufflé dish.

Place a paper collar nearby the edge of the soufflé dish, letting it increase 5 cm (2") above the rim. Place in the freezer.

Prepare a light syrup with the water and sugar.

Beat the egg yolks and the warm syrup together in a blender.

Break up the Jijona nougat into the two tablespoons of wine. Beat the crème fraîche. Beat the egg whites to stiff peaks.

Carefully fold together, in the same order, all of the mixtures.

Sprinkle the soufflé mould with some of the Alicante nougat.

Pour in the ready cream mixture.

Leave in the freezer for several hours, or overnight for best results.

After removing the composition from the freezer, remove the paper, sprinkle with the remaining Alicante nougat and serve with the warm chocolate sauce.

To make the warm chocolate sauce

Place the chocolate and water in a bowl or duplicate boiler and melt over a pan of simmering water.

Gradually mix in the oil, whisking constantly.

Enjoy!

For more Spanish recipes, click the link:

Spanish Christmas Recipes - Starter And sweetmeat

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The Recipes of Wales modern and former Foods

When citizen think of Wales the food is not what they immediately think of. Indeed, much of the original cookery of Wales is what might be called 'peasant food'. This is hardly surprising given Wales' history. After all the country has been rich in resources but poor in revenue for many centuries.

Industry dominated the country, either predominantly agriculture in the North and heavy manufactures in the South. But everyone was working for someone else rather than themselves. The pennies had to be eked out and salaries were supplemented with small holdings that grew vegetables, pigs and chickens.

Traditional Food

Each and every last drop of use was drawn from the food an frugality was the watchword. Thus the original food tends to be plain, simple and hearty. In many households this is what the staple fare is like, even today.

But as the country grew more affluent and developed a middle class some original recipes became entrenched but, in general, there was a move away from the original fare to something more exotic. Influences were brought home from across the globe and there was a tendency, even at home, to mix and match.

So that original ingredients were combined with exotic spices and ingredients to produce something new. A new Welsh cuisine that few citizen ever get to see.

Here I bring you a original Welsh dish followed by an example of modern Welsh Fusion cooking.

Pastai Oen Cymreig (Welsh Lamb Pie)

Ingredients:

675g neck of lamb

4 carrots, sliced

1 onion, chopped

2 tbsp parsley, finely chopped

2 sprigs of parsley

250g prepared shortcrust pastry

salt and black pepper

beaten egg to glaze

Method:

Remove the meat from the lamb neck and chop the meat into small cubes. Add the bones to a pan along with the onion and whole parsley sprigs. Cover with water, season and boil for 90 minutes before straining the mixture and retaining the liquid

Tip the pastry onto a floured outside and roll out. Use half to cover the base of a 1l pie dish. Add the carrots to the base and cover with the meat before adding the chopped parsley and seasonings. Wet the edge of the pastry with water, use the remaining pastry to cover and crimp the edges with a fork. Trim the excess then cut a steam hole in the centre of the pie (this should be large adequate for you to insert a small funnel later). Place the pie in an oven pre-heated to 170°C and bake for about 100 minutes, or until the pie is cooked straight through and golden.

When the pie is ready re-heat the stock and use a funnel to pour about 60ml of this into the pie. Serve immediately.

Cig Oen â Saws Llus (Lamb with Bilberry Sauce)

Ingredients:

4 x 150g lamb leg steaks

1 tbsp olive oil

125g finely-chopped onions

2 cloves finely-chopped garlic

50ml raspberry vinegar

1 tsp cracked black peppercorns

120ml fresh orange juice

120ml dry white wine

1 tbsp tomato purée

150ml water

125g fresh bilberries (or the same weight of blueberries plus 1 tbsp red wine vinegar)

1 tbsp honey

3 strips of orange peel

salt and black pepper to taste

Method:

Add the olive oil to a hot pan, season the lamb leg steaks then and fry until browned on both side then set aside. Add the onion and garlic to the pan then fry until soft. At this stage add the raspberry vinegar and black pepper to the pan and boil until the vinegar has approximately completely vanished. Now add half the bilberries, the honey, the white wine and the orange juice and the orange peel. Bring to the boil, turn down the heat and simmer for five minutes. Now add the water and bring back to the boil.

Transfer the sauce to a lidded oven-proof dish and add the lamb steaks to this. Place in a moderate oven and cook for forty minutes. Set the meat aside in a warm place, tip the sauce back into the original pan and bring to the boil. Cut to thicken then add the remaining bilberries and continue cooking until the skins are just about to split. Spoon the sauce over the lamb steaks and serve immediately.

The Recipes of Wales modern and former Foods

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primary Cajun Food

Cajun cuisine is a heritage of the French Acadians. Originally residents of Nova Scotia, they placed in Louisiana after many were ejected from their homeland by the British. The now world predominant Cajun style of cooking industrialized after the Acadians placed in the swampy Louisiana territory. The French Acadians were farmers with large families of up to eight persons each. In order to feed such a large family, they had to learn how to adapt their French cuisine to incorporate local bayou ingredients such as crawfish, rice and sugar cane, to supplement a low cost protein rich meal.

Cajun cuisine is sometimes also referred to as 'rustic cuisine' since it only used what was plentiful or readily available at any given time. Preparation of former Cajun food is very simple. It is effectively a 'three pot affair' where each pot is dedicated to a single dish. Often, one pot would be for the main meal which was for the most part a protein rich one, the next pot would be used to put in order a grain dish and the last to make anything vegetable is readily available.

Traditional Food

Cajun recipes were passed down from one generation to the next solely by word of mouth. As often happens with oral traditions, the recipes evolved over the ages as each generation added an extra ingredient or changed the cooking methods employed for inevitable dishes. As a result, it is normally hard to come across a single formula that can be deemed The former Cajun food recipe. This is not necessarily a bad thing as it gives each Cajun chef the flexibility to add something extra and tweak the menu a wee to obtain their own unique recipe.

Despite this constant formula evolution, there are some elements of Cajun recipes that have remained constant through the years. The 'trinity' mixture of onions, celery and bell peppers is one of the elements that most chefs of former Cajun food would swear by. an additional one long held tradition is the use of Cayenne pepper as a spice. But in spite of favorite trust that Cayenne is the spice that gives most Cajun recipes their taste, the correct position is that the basal flavor of most Cajun food is derived from the cooking formula which often includes a simmering phase.

Among the more favorite former Cajun meals contain gumbo, boudin and jambalaya. Gumbos are Cajun stews that have okra as the base ingredient - the vegetable lends a unique taste to the stew and doubles up as a thickening agent. Boudin is a sausage shaped delicacy that is stuffed with rice, pork, garlic, green onions and a collection of other spices. Gumbo and boudin will normally be served with bread, rice dressing or maque choux. A jambalaya dish includes rice and anything else the chef wants to include. normally the 'trinity' ingredients will be included in a gumbo, boudin and jambalaya.

When it comes to the protein part of Cajun cuisine, seafood is a common ingredient as is game meat. For former Cajun food, the seafood will contain crawfish, oysters, red fish shrimp or crabs. Game meat could vary from wild turkey to frog, turtles or gator meat. The constant in all Cajun recipes however is rice which is included in large quantities in every meal. Some other ingredients that go into Preparation former Cajun food contain yams, tomatoes, oranges, okra, beans, homemade sausages, figs, pecan, pork and black eyed peas.

primary Cajun Food

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