Introduction / 3
Dips & Appetizers / 4
Main Dish / 13
Drinks / 38
Deserts / 48
Index / 60
¡Bienvenidos!
I love food, of all shapes, textures, and colors, though there are some I love more than others. I have been very fortunate also in that I have been able to travel to other countries and try new foods I never knew existed. Many of those are now my favorites, replacing the American standards I grew up with. Now that I am a teacher, every year in my classroom I have a fiesta or two where my students all have to bring an authentic dish or drink from the Spanish-speaking world. There are two main reasons I do this: the first is to introduce them to tastes and foods that they would not normally encounter and encourage them to try new things. The second is to introduce some of them to the world of cooking and encourage them to take an active role in producing a dish.
This cookbook has been compiled over the time I have been teaching Spanish. It represents a fraction of the many culinary delights available from the Spanish-speaking world. Most of these recipes come from the internet, foreign cookbooks, or personal experiences, and so are largely representative of the dish, but perhaps not the most authentic available. There is always more room to add new recipes and please do!
I hope that you enjoy these dishes, please feel free to pass along any or all of the recipes, as they are all public and most are well known traditional foods.
Sincerely
Sr. Wood
Mt. Horeb Middle School
“Hot” Cheese DipIngredients / Directions
1 lb. Velveeta cheese
1/2 can cream of mushroom soup
4 oz. Can diced green chilies ( drained )
1 small onion
2 Tbsp. butter
Jalapeno peppers (diced) to taste
· / Microwave onion and butter for 2 minutes. Melt cheese. Add remaining ingredients. Serve warm. (Freezes Well)
Taco Layer Dip
Ingredients / Directions
First Layer:
Combine:
3 medium ripe avocados, peeled, cut, and mashed
2 Tbsp. Lemon juice
1/2 tsp. Salt
1/2 tsp. Pepper
Second layer:
Combine:
1 cup sour cream
1/2 cup mayonnaise
1 pkg. Taco mix
· / Top with onions, tomatoes, black olives, and cheddar cheese.
Spicy Bean Dip
Ingredients / Directions
1 16 oz. Can refried beans
4 oz. shredded Monterey Jack cheese
1/2 c. taco sauce
4 oz. Can chopped green chilies
1/4 c. chopped onion
1 1/2 tsp. Chili powder
1/8 tsp. Cumin
1/4 tsp. Oregano Leaves
· / Combine ingredients in a saucepan. Heat thoroughly over medium heat until cheese is melted and smooth.
Prep time: 5-7 minutes.
Serve with nachos.
Jalapeno Cheese Dip
Ingredients / Directions
1 lb. Velveeta cheese
1 pt. Miracle Whip salad dressing
2 Tbsp. Mustard
1 medium size onion (chopped)
2 or 3 jalapenos, chopped and 1-3 dashes jalapeno juice
· / Cut cheese into small pieces, then add other ingredients. Beat mixture in a blender or mixer for 10 - 15 minutes or until creamy.
Easy Chili Con Queso
Ingredients / Directions
1 lb. Hamburger (cooked)
1 Large pkg. of Velveeta cheese
1 Jar of salsa or 1 can of Rotel tomatoes and Chilies
Tortilla Chips
· / Melt Velveeta in the microwave according to the directions on the box. Add salsa or tomatoes (including juice) to mixture. Heat to taste in microwave
Hot Mexican Dip
Ingredients / Directions
8 oz. Pkg. Cream cheese
3-10 1/2 oz. Size cans Hormel Chili without beans
1/2 –1 tsp. Tabasco sauce
Tsp. Dry minced onion
3/4 to 1 cup grated Cheddar Cheese
Corn Chips
· / Combine all ingredients except cheese and chips in a saucepan and place over medium heat, stirring frequently until mixture is hot and smooth. Remove from heat and place in a small crock pot. Add grated cheddar cheese and stir into dip. Serve with Corn chips. Stir dip occasionally while serving.
Spanish Rice
Ingredients / Directions
1/4 cup olive oil
1 onion
1/2 bell pepper
1 clove garlic
1 14 oz. Can stewed tomato
1 tsp. Chili powder
Dash Worcestershire sauce
1 cup rice
2 cups water
Salt and pepper to taste
· / Chop onion and pepper and mince garlic. Sauté in olive oil until onion is transparent. Mix in remaining ingredients. Bring to a boil and simmer, tightly covered on lowest heat for about 20 minutes. Stir occasionally.
Layered Tex– Mex Dip
Ingredients / Directions
First layer:
Mix together 1 can of pinto beans
1 small container of jalapeno dip
1 pkg. Of dry taco mix
Second layer:
Mix together:
3-4 mashed avocados
lemon juice
Garlic salt pepper
1 small can of diced chilies (mild or hot)
· / Third layer:
Mix Well:
3/4 cup mayonnaise
3/4 cup sour cream
1 pkg. Dry taco mix
Forth Layer:
Cheddar cheese grated over top to cover
Fifth Layer:
Chopped tomatoes to cover. Arrange sliced green onion and sliced ripe olives on top.
Serve with chips or crackers on large platter.
Fondue Mexicana
Ingredients / Directions
1 lb. Ground beef
1 can refried beans
1/2 lb. Velveeta cheese
1 can diced green chilies
1 can tomato sauce
Optional: onion, celery, green pepper
· / Brown ground beef and add Velveeta cheese. Stir until melted. Add remaining ingredients. Serve with corn chips.
Guacamole
Ingredients / Directions
2 large ripe avocados, pitted, peeled and mashed.
2 medium tomatoes, finely chopped (1 1/2) Cups
2 Jalapeno chilies, seeded and finely chopped
1 medium onion chopped (1/2) cup
1 garlic clove, finely chopped
2 Tablespoons of finely chopped fresh cilantro
2 tablespoons lime or lemon juice
1/2 teaspoon of salt
Dash of pepper
Tortilla chips if desired
· / Mix all ingredients except tortilla chips in a glass or plastic bowl. Cover and refrigerate 1 hour to blend flavors.
Serve with tortilla chips
Taco Meatballs
Ingredients / Directions
1 lb ground beef
1 c. Green Pepper
1 c. rice cooked
2 tsp Garlic salt
11 oz Cheddar Cheese Soup
1 c. onion
1 c. celery
2 Eggs, beaten
8 oz. Taco sauce
· / Mix all ingredients, except the eggs and taco sauce. Form meatballs and place in 2-1/2 qt. dish. Bake at 350 degrees for 30 minutes. While baking, heat taco sauce and eggs on stovetop. Pour over meatballs and bake another 30 minutes.
Cinco De Mayo Bread
Ingredients / Directions
For a bread machine:
2/3 c. Water
2 c. White bread flour
2 tsp. Sugar
1/2 tsp. Salt
2 tsp. Olive Oil
2/3 c. Corn meal
2/3 c. Creamed Corn
2 tb Green Chilies, canned/diced
1 tsp. Jalapenos, canned/dried
1 tsp. Cilantro, dried
1 1/2 tsp Fast rise yeast **or**
2 Tsp. Active dried yeast
· / Hints:
If you want a little more zip, use more jalapenos. Drain canned chilies and jalapenos well. Warning: The juice can sting.
This is a great party bread because of its unexpected texture and flavor. This recipe can be used with the regular and rapid bake cycles.
Dog Food Dip
Ingredients / Directions
1 lb hamburger
1 onion
1-8 oz. pkg. cream cheese
1-1 1/4 oz. pkt. Taco seasoning
Approx. 20 oz. salsa
· / Brown hamburger and onions. Drain. Add cream cheese, taco seasoning, and salt to taste. Put in small crock pot to keep warm. Serve with chips.
Tomato Salsa
Ingredients / Directions
5 pounds Roma tomatoes
3 green bell peppers, diced
8 stalks celery, chopped
8 jalapeno peppers, seeded and minced
2 tablespoons white sugar
4 cloves garlic, minced
4 (4 ounce) cans diced green chiles
3 tablespoons salt
2 tablespoons dried oregano
1 tablespoon ground black pepper
3 onions, chopped
3 tablespoons chopped fresh cilantro
· / In a six-quart pot of boiling water, blanch tomatoes, drain and cool under cold water. Peel and coarsely chop. Return chopped tomatoes to pot, bring to boil and reduce heat. Skim juice from top of tomatoes and reserve, if you'd like, for another use. Do not overcook and allow tomatoes to remain chunky.
In two quarts of boiling salted water, add chopped bell peppers, celery, jalapenos, garlic, green chilies and cook until all ingredients are tender. Drain and add vegetables to tomatoes.
Add salt, oregano, black pepper and cilantro. Simmer gently for 15 minutes.
Hot pack the salsa in clean pint jars. Follow manufactures suggestions on preparing the lids and jars for proper sealing.
Pico de Gallo
Ingredients / Directions
6 medium Tomatoes diced
1 medium Onion diced
1/4 cup fresh Cilantro chopped.
2 to 4 Fresh serrano or jalapeño seeded and minced
garlic powder just a pinch * Salt to taste / Put all ingredients in a bowl add 1/2 cup of cold water, mix well. Let set a few minutes. Can be used as dip, ingredient, or as a garnish.
Pinwheels
Ingredients / Directions
1 (16 oz) container sour cream
16 oz cream cheese
2 (4 ½ oz) cans black olives, chopped
2 (4 ½ oz) cans green chiles, chopped
2 c. cheddar cheese, shredded
10 (10 inch) flour tortillas
· / Mix sour cream, cream cheese, olives, chiles, and Cheddar cheese. Spread ingredients on tortillas and roll up. Wrap in Saran Wrap. Put in refrigerator to set. Cut in ½ inch sections. Dip in salsa and or guacamole.
Ingredients / Directions
2 cups grated sharp Cheddar cheese
1 3-ounce package cream cheese, softened
½ tsp. Garlic powder
1 tsp. Worcestershire sauce
¼ cup diced green chilies
chili powder
· / Cheeses and chilies may be combined ahead of time for a spicy treat served with chips or crackers.
In a small bowl combine all ingredients except chili powder. Mix well.
Shape into a ball, pressing firmly between palms of hands. Roll in chili powder until well coated. Serve as an hors d’ouevre with corn chips or crackers.
Pinchos of Mushrooms and Ham
Ingredients / Directions
4 mushrooms
4 slices of bread
1 tbsp onion
1 tbsp onion
1 tbsp green pepper
1 tbsp of curled ham
Olive oil
· Salt / Clean the mushroom. Separate the stalks and chop finely.
Finely chop the onion, green pepper and ham. Gently fry the onion and green pepper. When they begin to brown, and the ham and chopped mushroom stalks. Add salt if necessary.
Fry the mushroom caps separately in a little oil and season.
Pass a cocktail stick through each mushroom cap, filled with the ham mixture, place on a slice of toasted bread.
Bocadillos / Meat & Cheese Tray
(Madison Specific)
Super Walmart
-Chorizo (in the front by the counter)
Super Target
-Chorizo
-Imported Spanish Cheese
Millers
-Manchego-style cheese (and some imports) / Madison actually boasts a lot of authentic supermarkets and Spanish foods. For a good bocadillo you will need French-style bread and a selection of Spanish cheeses or sausage (chorizo). This chorizo should be cooked and ready to be sliced (like pepperoni), as opposed to some of the Mexican chorizo, which is uncooked sausage, like Italian sausage.
· / This is a good option for people who are short on time, but have a little extra grocery money. There are imported cheeses in Madison, but they are not cheap.
Berenjenas Rellenas
(Stuffed Eggplants)
Ingredients / Directions
-4 small eggplants
-12 oz lamb, chopped
-1 egg
-1 onion, finely chopped
-3 cloves of garlic, finely chopped
-3 tsp ground cinnamon
salt and pepper
-1 tbsp chopped parsley
-1/2 cup/125 ml olive oil
-1/2 cup grated Manchego cheese
· / Wash the eggplants and cut them in half lengthwise. Hollow them out with a spoon. Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper, and parsley, and fill the eggplants with the mixture. Heat the olive oil in a flameproof baking dish and put the eggplants in it. Sprinkle the filling with cheese. Cover the dish with aluminum foil and cook in a preheated oven at 390 F/200 C for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period.
(Braised Mixed Vegetables)
Ingredients / Directions
-Scant 1/2 cup olive oil
-2 onions, chopped
-2 cloves of garlic, finely chopped
-4 small zucchini, cubed
-1 red and 1 green bell pepper, cubed
-2 ripe beef tomatoes, skinned and cubed
salt and pepper
-2 tbsp chopped fresh herbs, e.g. parsley
· / Heat the olive oil in a clay pot or a deep pan, and fry the onion and garlic in it until they are translucent. Add the vegetables and season with salt and pepper. Leave to braise for around 15 minutes on a medium heat until the cooking liquid has completely evaporated. Sprinkle with fresh herbs before serving.
Variation: Anyone wanting a more substantial dish can brown some cubed ham or bacon in the olive oil before the vegetables are added.
Patatas Aliñadas
“Papaliñas”
(Spanish Potato Salad)
Ingredients / Directions
· 5 large potatoes
· ¼ cup chopped onion (or more)
· ½ cup Olive Oil
· 3 ½ Tbs Vinegar
· 1 tsp salt
· 1 Tbs Parsley Flakes / Boil the potatos, and allow to cool. Peel and cube them and put in a mixing dish, add chopped onion. Mix other ingredients seperately, then pour over potatos and onions. Serve cold or room temp.