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  • Spanish Flan



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    Spanish Flan

    Course desserts
    Cuisine Spanish

    Prep Time 20 minutes
    Cook Time 60 minutes

    Servings
    inch round


    Ingredients

    Course desserts
    Cuisine Spanish

    Prep Time 20 minutes
    Cook Time 60 minutes

    Servings
    inch round


    Ingredients


    Instructions
    1. Preheat oven to 350 degrees F (175 degrees C).

    2. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

    3. In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

    4. Bake in preheated oven 60 minutes. Let cool completely.

    5. To serve, carefully invert on serving plate with edges when completely cool.

    6. some olive oil for aroma. (optional)


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  • Spanish Potato Omelet



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     Spanish Potato Omelet
    Course brunch
    Cuisine Spanish
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine Spanish
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp.
    2. Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown.
    3. Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.
    4. Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm.
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  • Easy Spanish Rice



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     Easy Spanish Rice
    Course rice
    Cuisine Spanish
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Course rice
    Cuisine Spanish
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Place a pot over medium-heat heat; add oil. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes. Mix water, tomatoes, onion, cilantro, and bouillon into rice. Turn off heat and cover tightly with a lid until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.
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  • Spanish Garlic Soup



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     Spanish Garlic Soup
    Course soup
    Cuisine Spanish
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Spanish
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat oil in a large saucepan over medium heat. Stir in garlic and cook until lightly browned, about 5 minutes. Pour in 1 cup of chicken stock, cover, and allow to simmer until the garlic is soft, about 10 minutes.
    2. Mash the garlic with a fork into a coarse paste. Pour in remaining chicken stock, increase heat to medium-high, and bring to a boil. Stir in carrots and cook for 1 minute, then add red pepper and continue cooking until vegetables are tender. Season to taste with salt and pepper before serving.
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  • Moroccan Potato Bean Soup



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     Moroccan Potato Bean Soup
    Course soup
    Cuisine Moroccan
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Moroccan
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a medium-size cooking pot, add water and white kidney beans and bring to boil. Reduce heat and simmer for 15 minutes.
    2. In a frying pan, sautéed onions in olive oil until lightly brown.
    3. To cooking pot, add potatoes, sautéed onions, chicken soup base, turmeric, black pepper, white pepper, cayenne pepper, curry powder, and soy sauce, and cook until potatoes are tender.
    4. Add whole milk and half and half cream and bring back to boil. Add instant potato flakes, stirring until well blended. Adjust seasonings to taste. Garnish with chopped chives or green onions.
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  • Moroccan Ksra



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     Moroccan Ksra
    Course snacks
    Cuisine Moroccan
    Prep Time 120 minutes
    Cook Time 20 minutes
    Servings
    loaves
    Ingredients
    Course snacks
    Cuisine Moroccan
    Prep Time 120 minutes
    Cook Time 20 minutes
    Servings
    loaves
    Ingredients
    Instructions
    1. Place the first set of ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH cycle; press Start. Do not put the olive oil or sesame seeds in.
    2. When the dough cylce signals its end, remove the dough from the machine, and punch down. Divide the dough into two halves, and shape into balls. Flatten the balls to a 3/4 inch thickness. Place them on a lightly floured baking sheet. Cover with towels, and let rise until double in size, about 30 minutes.
    3. Preheat the oven to 400 degrees F (200 degrees C). Brush the top of each loaf with olive oil, and sprinkle with sesame seeds if you like. Prick the tops of the loaves all over using a fork.
    4. Bake for 20 to 25 minutes in the preheated oven, or until the loaves are golden, and sound hollow when tapped. Serve warm or cool.
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  • Mexican Raviolis



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     Mexican Raviolis
    Course noodles, pasta
    Cuisine Mexican
    Prep Time 20 minutes
    Cook Time 16 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Mexican
    Prep Time 20 minutes
    Cook Time 16 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Add chorizo to a hot skillet set over medium heat; cook, stirring, until cooked through. Set aside to cool.
    2. In a large bowl, stir together ricotta, queso asadero, cilantro, garlic, cumin, and salt.
    3. Place chorizo in a blender or food processor, and pulse until finely ground. Pour combined ingredients into blender, and pulse until well blended.
    4. Place a teaspoonful of filling on a wonton wrapper. Dip a finger in water, and wet the top half edge of the wrapper. Fold in half, and pinch the edges to seal. Set aside, and continue filling and sealing the remaining wrappers.
    5. Add oil and about 1 tablespoon salt to a pot of boiling water. Gently place raviolis into water, and cook until raviolis float to the top, about 6 minutes. Remove to plates with a slotted spoon, and serve topped with marinara sauce.
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  • Korean Egg Roll Triangles



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     Korean Egg Roll Triangles
    Course noodles, pasta
    Cuisine Korean
    Prep Time 45 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Course noodles, pasta
    Cuisine Korean
    Prep Time 45 minutes
    Cook Time 15 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Bring a pot of water to a boil, drop in the rice noodles, and boil until the noodles are soft but not mushy, 3 to 5 minutes, stirring occasionally. Rinse with cold water, and drain in a colander set in the sink. Chop the noodles up into small pieces, and set aside.
    2. Wrap the shredded cabbage in a kitchen towel or a length of cheesecloth, and squeeze the excess moisture out. Place the cabbage, tofu, zucchini, green onions, garlic, black pepper, sesame oil, eggs, salt, and chopped rice noodles in a large bowl, and mix with your hands until evenly mixed and the tofu is broken up into very small chunks.
    3. Place a round wonton wrapper onto a work surface, and spoon 1 to 2 teaspoons of filling into the center of the wrapper. Dip your finger in water and moisten the edge of the wrapper about halfway around, then fold the wrapper over, enclosing the filling, and pinch the edges together to make a half-moon shape. Lay the completed rolls on a cookie sheet while you finish filling and folding the rest.
    4. Heat the olive oil in a heavy skillet, and working in batches, fry the rolls until golden brown, 2 to 3 minutes per side.
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  • Korean-style Seaweed Soup



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     Korean-style Seaweed Soup
    Course soup
    Cuisine Korean
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Korean
    Prep Time 15 minutes
    Cook Time 30 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Soak seaweed in water to cover. When soft, drain, and cut into 2 inch pieces.
    2. Heat a saucepan over medium heat; add beef, olive oil, 1/2 tablespoon soy sauce, and a little salt, and cook for 1 minute. Stir in seaweed and remaining 1 tablespoon soy sauce; cook for 1 minute, stirring frequently. Pour in 2 cups water, and bring to a boil. Stir in garlic and remaining 4 cups water. Bring to a boil, cover, and reduce heat. Simmer for 20 minutes. Season to taste with salt.
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  • Korean Sushi



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     Korean Sushi
    Course rice
    Cuisine Korean
    Prep Time 30 minutes
    Cook Time 30 minutes
    Servings
    sushi pieces
    Ingredients
    Course rice
    Cuisine Korean
    Prep Time 30 minutes
    Cook Time 30 minutes
    Servings
    sushi pieces
    Ingredients
    Instructions
    1. In a medium saucepan bring 2 cups water and cider vinegar to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, until rice grains are sticky and soft.
    2. In a medium saucepan, place chard in enough water to cover. Bring to a boil, and cook until tender. Cut into thin strips.
    3. Whisk the eggs with soy sauce and 3 tablespoons water. Pour into a medium skillet over medium heat. Cook until thickened. Remove from heat and cut into strips.
    4. Heat the olive oil in a medium saucepan over medium high heat. Slowly cook and stir the onion until tender. Mix in the beef and 1 tablespoon soy sauce, and cook until evenly brown. Drain and set aside.
    5. Preheat oven to 350 degrees F (175 degrees C). Place the nori sheets on a medium baking sheet, and heat in the preheated oven 1 to 2 minutes, until slightly crisp.
    6. Place the nori sheets, one at a time , on a bamboo rolling mat. Line the nori sheets evenly with approximately 3/4 inch (2 cm) depth of rice, taking care not to let the rice cover the edges of the nori. Beginning at one end of the nori sheet, top the rice with a stick of carrot, a line of tuna, a cucumber slice and a line of beef. Repeat until the food reaches approximately the middle of the nori sheet. Roll the sheets carefully and tightly. Seal with a grain or two of the sticky rice. Slice each roll into approximately 4 pieces and serve.
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