ok i am in a spanish class and we need to make a cook book that is made of one spanish food and step by step instoctions and my teachersaid cant be like nacos tacos borritoes enchliatas like a big meal thing not little like that and could you give me names and websites from it and how would i do a bibliogrohy of that site

Arroz Valenciana (Spanish-Style Rice) 2 lb sweet rice 1 vial powdered yellow food colouring 2 chicken legs and 2 chicken thighs 1 lb chicken livers 1/4 lb pork pieces 3 small Chinese sausages (1 pkg) 1/4 cup vegetable oil 1 onion, sliced 2 cloves garlic, minced Salt and pepper 2 cups green peas 1 cup raisins 6 hard-cooked eggs, sliced Rinse rice in large bowl; drain and transfer to large saucepan. Add just enough water to cover. Add food colouring and mix well. Cover and bring to boil over high heat. Reduce heat to low and simmer, covered, for about 20 minutes or until tender. Fluff with wooden spoon. Meanwhile, cut chicken into chunks, removing skin. Cut chicken liver and pork into chunks. Slice sausage thinly. In large saucepan, heat oil over medium-high heat; sauté onion and garlic until softened and starting to brown. Add chicken, chicken liver, pork and sausages; season with salt and pepper to taste. Cook, stirring often, until chicken is no longer pink inside and just a hint of pink remains in pork. Stir chicken and pork mixture into rice; mix well to combine. Stir in peas and raisins; heat through. Serve on platter garnished with slices of hard-cooked egg. Spanish Tortillas with Black Beans and Rice 2 cups canned Black Beans rinsed and drained 2 cloves garlic, minced 1 onion, chopped 1/2 cup water 1/2 teaspoon chili powder, or to taste 1/4 teaspoon allspice Pepper to taste 4 (9-inch) low-fat flour tortillas 1/2 cup white or brown rice, cooked 4 tablespoons salsa Coat a medium-size, nonstick pan with cooking spray. Sauté garlic and onion until lightly browned and softened. Add beans, water, chili-powder, allspice, and pepper. Heat until hot and most of the water has been absorbed. Heat tortillas in oven or on burner. Put rice in each tortilla, then spoon in beans, and roll each tortilla up. Serve with salsa. Cheesy Spanish Rice Chicken Quesadillas 6 chicken tenderloins, frozen, boneless, skinless 1 3/4 cups water 1 box Uncle Ben's Country Inn Rice Dishes Spanish Rice 6 flour tortillas (8-inch) 1/4 cup ripe olives -- sliced 1 1/4 cups Mexican-style cheese -- shredded 3/4 cup salsa 1/3 cup sour cream Heat oven to 450 F. Cut frozen tenderloins into 1-inch pieces. In large skillet, combine water, rice and contents of seasoning packet; add chicken. Bring to a boil. Cover, reduce heat; simmer 10 minutes. Spray both sides of tortillas with nonstick cooking spray. Place 3 tortillas on a large baking sheet. Top each tortilla with 1/3 of cooked rice mixture, olives and 1/3 cup cheese. Top with remaining tortillas; sprinkle with remaining 1/4 cup cheese. Bake 5 to 7 minutes, or until light brown. To serve, cut into wedges. Top with salsa and sour cream. * Spanish Lamb Chops 4-6 lamb chops 1 8-oz can tomato sauce 2 T sweet pickle relish 1 large onion, cut in large slices Layer onion slices and lamb chops in a crockpot, starting with onion first. Put relish and tomato sauce on top and around layered chops. Turn on low for about 1-1/2 to 2 hours or until chops are tender. Spanish Omelet OMELET: (#) * 1. 2 lg eggs * 2. 1/2 t water * 3. Salt * 4. Black pepper * 5. 1 T butter SPANISH FILLING 1/2 T butter 1 clove garlic,minced 1 T onions,Chopped 1/2 stalk celery,chopped 1/4 t oregano 1 T green bell pepper,Chopped 1 t chopped olives,(optional) 1 T chopped parsley,(optional) 1 sm tomato,, peeled,Chopped -drained Prepare filling first by sauting the onions and garlic in the second measure of butter until clear and light golden, add parsley, celery, peppers, herbs and tomatoes. Add the olives last. Prepare omelet: Mix together all ingredients except the first measure of butter. Melt the butter in a skillet heated to medium and add the egg mixture. Using a small spatula run around the edges of the skillet, tipping the skillet so the uncooked egg from the center of the pan can run under the bottom of the cooked egg. Continue to do this until the egg in the center is still just a little moist, fill with Spanish mixture, roll the omelet with three folds as you turn it onto the plate. Spanish Chicken Casserole 4 boneless chicken breasts 1 small can Tomato Paste 1 12 oz. can of Beer 1 Jar of Green Olives w/ Pimentos (the skinny jar & use most of the juice) 1 Small White Onion (Sliced & separate rings) 1 Whole Bay Leaf Garlic Powder Lawry's Season S&P Put chicken in crockpot. You can use the bone in kind, but if you do please be careful. It is so very easy to get a small bone caught in throat, due to the slow cooking. Pour the Beer and Tomato Paste in a Lg. bowl and mix them together. Pour mixture over chicken, add Olives & juice. Then spread onions over top. Use Garlic, Salt & Pepper to your taste. Make certain Bay Leaf is down close to the chicken. On High it should take about 5 Hours (or until tender) Serve over White Rice Spanish Style Chops and Rice 1 Tbs cooking oil 1/2 tsp chili powder 2 cloves garlic, crushed 4 pork chops, 3/4 inch thick 1 cup raw long grain rice 1 cup chopped celery 1/2 cup chopped green pepper 1/2 cup chopped onion 2 cups tomato juice 1 cup water Combine oil, chili powder and garlic. Rub chops on both sides with oil mixture. Let stand about 15 minutes. Combine all other ingredients in 9x13" baking dish; stir. Arrange chops on top. Cover with foil, bake at 350F for 50-60 minutes until chops are cooked through and rice is tender. SLOW COOKER SPANISH CHICKEN 1/4 cup (50 ml) flour 1/2 teaspoon (2 ml) paprika 1/2 teaspoon (2 ml) salt 1/4 teaspoon (1 ml) freshly ground pepper 12-14 boneless skinless chicken thighs 5 cloves garlic, chopped 1 tablespoon (15 ml) grated lemon peel 2 teaspoons (10 ml) thyme, crumbled 1/2 teaspoon (2 ml) paprika 2/3 cup (150 ml) pitted prunes 1/3 cup (75 ml) pimiento-stuffed olives 1 bay leaf 1 cup (250 ml) dry red wine 1 cup (250 ml) orange juice 2 tablespoons (25 ml) honey Combine flour, 1/2 teaspoon (2 ml) paprika, salt and pepper in a large plastic bag. Add chicken to flour mixture and toss to coat. Place chicken in a 4-1/2 to 5 quart (4.5-5 L) slow cooker. Sprinkle chicken with garlic, lemon peel, thyme and 1/2 teaspoon (2 ml) paprika. Top with prunes, olives and bay leaf. Combine wine, orange juice and honey; pour over top. Cover and cook on low heat setting for 6 to 7 hours or until chicken is cooked through and liquid is thickened. Remove and discard bay leaf before serving. Serves 6. Spanish Rice 1 cup rice 1/2 cup onions 2 (1 lb.) cans whole tomatoes 1/4 cup bacon grease or Crisco 1 lb. Ground beef Bacon strips Brown rice in oil. Brown ground beef and onions. Add rice and beef Together. Add cut up tomatoes. Put into casserole dish and lay strips Of bacon on top. Bake for 1 hour and serve.

www.donquijote.org/culture/spain/food http://spanishfood.about.com/cs/r.htm

Spanish Chicken Stew - Estofado de Pollo Try this flavorful chicken stew, typical of stews eaten in the region of Castilla, where the winters are chilly and food warms you from the inside out. Served with home-fried potatoes and warm, crusty French bread and a simple green salad for a filling, delicious meal. INGREDIENTS: 1 whole Fryer, Cut up or 8-10 pieces of chicken ¼ cup Extra Virgin Spanish Olive Oil 2 cups of white mushrooms, sliced 4-5 Large Cloves of Garlic, unpeeled 1 ½ cups dry white wine 1 large yellow onion, coarsely chopped 1 medium sweet red pepper 2 peeled carrots, cut into large pieces 1 16 oz. Can Green Peas, drained salt and pepper to taste PREPARATION: Remove excess fat and skin from chicken, rinse in cold water and pat dry with paper towels. In a large, deep frying pan or skillet, heat olive oil and brown chicken for 5-7 minutes on medium high heat. Add mushrooms, garlic, onion, carrots and sweet red pepper to pan and sauté until mushrooms are softened and onion is translucent, approximately 5 minutes on medium heat. Add white wine to skillet and turn heat to high until broth boils, then reduce and simmer until chicken is cooked thoroughly and liquid is reduced a bit and thickens, 20-30 minutes. Check the pan while chicken is cooking and add more broth or water if necessary. Just before serving, add green peas to pan and stir well. Serve with home-fried potatoes. Note: Spaniards like to use their wonderful, crusty French-style bread to “mop up� the sauce. http://spanishfood.about.com/od/maincourses/r/Chicken_Stew.htm Pechugas de Pollo con Salsa de Nueces - Chicken Breasts with Walnut Sauce The more traditional version of this recipe uses a whole roasted chicken, with foie gras placed between the skin and meat. Our version is less fatty, using boneless, skinless chicken breasts stuffed with pate, but it is just a tasty and takes less time to prepare and serve. The sauce is made of ground walnuts, tomatoes, onions and brandy. From Lisa & Tony Sierra INGREDIENTS: 4-6 Boneless, Skinless Chicken Breasts 5 oz. Chicken Pate 1/3 cup Raisins 1 Clove Garlic 1/2 cup Walnuts 2 Sprigs Parsley 1 White or Yellow Onion 1 Tsp. Flour 1 cup Chicken Broth 2 Tbsp Tomato Sauce 2 Tbsp Brandy Salt and Pepper PREPARATION: Serves 4-6 Prepare Chicken and Dish Rinse and pat dry the chicken breasts. Oil the bottom of a large (13� x 9�) glass baking dish. Position rack in middle of oven. Heat the oven to 325F degrees. Stuff the Breasts and Bake Coarsely chop the raisins and mince the garlic. In a small mixing bowl, mash the chicken pate and add the raisins, garlic and 1 sprig of parsley. Add the 1 tbsp of brandy. Mix well. Lay a breast out on a cutting board or plate, cut side up. Using a teaspoon spread the pate mixture over the breast. Roll the breast up with pate inside and secure it using 1-2 toothpicks. Place in baking dish. Repeat for each breast. Drizzle breasts with a small amount of olive oil or brush on with a pastry brush. Sprinkle with salt. Cover the dish tightly with aluminum foil and place in oven on rack. Bake for approximately 45 minutes. Check for doneness. Prepare the Sauce While the chicken is roasting, peel and chop the onion. Finely chop the remaining sprig of parsley and set aside. Place walnuts in food processor or grinder and grind finely. In a medium size frying pan, sauté the onion in a few teaspoons of olive oil over medium heat for approximately 8 minutes. Sprinkle in the flour and stir constantly. Add the tomato sauce and continue to stir for 1 minute. Stir in the chicken broth gradually. Add the rest of the chopped parsley and the other tbsp of brandy. Cook on low heat until the sauce is reduced and it thickens. Add Sauce to Chicken and Serve When done, remove chicken from oven and place on individual plates, spooning sauce over the top of each breast. Serve with fried potatoes. http://spanishfood.about.com/od/maincourses/r/pollosalsanuece.htm (*-*)

Chewy Tex-Mex TortillaPrep: 35 mins Cook: 8 mins Ready in: 43 mins Serves: 4 ingredients 2 cups All Purpose Flour 1 1/2 teaspoon Baking Powder 1 teaspoon Salt 2 teaspoon Vegetable Oil (or PAM) 3/4 cup Luke Warm Milk Cooking Instructions Stir together Flour and Baking Powder in large bowl. Add Salt and Vegetable Oil to the warm milk. Mix briefly to incorporate. Gradually add milk mixture to Flour. Mix until you have a sticky dough. Turn dough out onto a Floured Board and knead for 2 minutes. Return dough to bowl and cover with plastic wrap or dump towel. Let it rest for 15 minutes. Divide dough into 8 balls. Put them back into the bowl, cover and let rest for 20 minutes. Dust the board with flour. Take balls one @ a time and pat ball into 5" (inch) circle. With rolling pin, roll out ball into tortilla shape, less than 1/4" (inch) thick. Cook on hot dry skillet for 30 seconds on each side or until brown spots appear. Don't forget to repeat for each tortilla ball. Notes Try it with "Quickest Guacamole No Bowl required to make!" recipe submitted by "Whirl A Way 2004", Quesso dip. These good luck!!!!!!!!!!!!!!!!

Try this site......

go to cookingsecrets.org GREAT site for different foods

SPANISH BEAN SOUP 1 lg. onion (minced) 6 cloves minced garlic 1 lg. chopped bell pepper 1 oz. olive oil 2 Chorizo (Spanish sausage-skinned and sliced) 1/2 lb. smoked ham (diced) or 16 oz. can Spam 1 tsp. Vigo paprika (or your choice) 6 med. size cans garbanzos 3 lg. potatoes (diced) salt to taste 3 env. Vigo flavoring and coloring for yellow rice 1 lg. frying pan 1 lg. pot 1 c. tap water In large frying pan, put onions, garlic, bell pepper, Chorizos, ham or Spam, 1 package Vigo flavoring and the olive oil; cover, cook until all is tender, stirring 3 or 4 times. While that is simmering prepare the beans. Put all beans into large pot. Add 1 cup tap water, 2 envelopes Vigo flavoring and coloring, potatoes, paprika and bring to a boil. Then turn down heat to medium. Add all ingredients from the frying pan into pot of beans, let simmer until the soup thickens and all ingredients are tender. Best if simmered for 3 or more hours. You may have to add a little extra water now then so the beans never dry up. Delicious over white or yellow rice. http://www.cooks.com/rec/doc/0,1948,158164-251195,00.html