I have to write a spanish recipe.. Good recipe with easy directions?

I'd like a dessert.



I was looking at spanish recipes on google but couldn't find anything that looked easy enough.



In english please, so I can change it to spanish myself.I have to write a spanish recipe.. Good recipe with easy directions?
Pastel de Tres Leches, or cake of three milks. Bake a cake, then soak it in the milk mixture. Very delicious. Use whatever your favorite cake mix is :)



Here's one recipe: http://mexicanfood.about.com/od/sweetsan…
Spanish Garlic Soup



2 tablespoons olive oil

1 head garlic, peeled and lightly crushed

6 cups chicken stock

2 carrots, cut into matchsticks

1 red bell pepper, thinly sliced

salt and pepper to taste.





DIRECTIONS

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.

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.I have to write a spanish recipe.. Good recipe with easy directions?
I had to do the same thing for a class and I made Spanish Sangria. And to bring in to class, I just substitute grape juice instead of wine.

1 bottle of any red wine (prefer rioja)

1 bottle of 7 up or Sprite

sugar

pieces of fruit (oranges, bananas, apples)

just mix it all together and let it sit for a day.I have to write a spanish recipe.. Good recipe with easy directions?
it's not dessert but the easiest thing to do would definitely be guacamole!!
paella con marisco
Google "Arroz con leche"



Rice with milk.......
http://spanishfood.about.com/od/maincour…
try flan ! (= yummy
go online and plagerize
Here are five recipes for you to choose from. I wanted to give you a variety to choose from so that perhaps one would be fitting. I wish you the best of luck in translating them.



Ensalada Pico de Gallo



Ingredients:



l garlic clove, minced

l/4 cup olive oil

l jicama (about l pound)

2 large cucumbers (about l pound)

l/4 cup fresh lime juice

l small red onion, finely chopped

l/4 cup fresh lime juice

l pound oranges (seedless), mangos, or crisp tart apples, or 2 pounds watermelon or other melon

l tablespoon chile piquin or pure powdered red chile



Preparation:



Combine garlic and olive oil in small bowl; let steep about l5 minutes. Meanwhile, peel jicama and cut into thin slices or fine dice. Slice cucumber into thin rounds. Reserve. Combine lime juice, onion, and salt in small bowl. Let rest 5 minutes while you prepare the fruit.



Peel oranges, mangos, or apples. Core or seed as necessary and cut into fine dice, thin slices, or other preferred shapes. If using melon, scoop out flesh with melon baller or cut into any desired shapes.



Place fruit, jicama, and cucumber in salad bowl. Toss with powdered chile. Add garlic-oil and onion-lime juice mixtures and toss to combine thoroughly. Serve chilled.





Torta de Arroz

Baked Rice %26amp; Picadillo



In México, the word torta most often means a sandwich on a bolillo, or French roll. However, as in this case, it can also take on its original Spanish meaning of a flat, round cake or, figuratively, food shaped like that. Friar Geronimo most probably used a round cazuela to make this layered rice dish, thus calling it a torta. The original recipe called for it to be cooked a dos fuegos, with heat from above and below. After assembling the ingredients, I decided to forego the burning-coals-balanced-on-the-lid technique and baked it in the oven. The picadillo and the rice can be cooked a day ahead, refrigerated separately, and assembled just before baking. As with any rice cooked ahead, a bit of extra liquid, such as broth, should be added to the bottom of the pot when reheating, to avoid sticking or drying out. I used ground beef to make the picadillo, but ground pork or turkey could also be used. The addition of the beaten eggs is optional, but helps to "set" the casserole.



Ingredients:



1 cup rice, washed and allowed to dry thoroughly

3 tablespoons vegetable oil, divided

2 1/2 cups chicken broth

1/8 teaspoon saffron

1/4 teaspoon ground cumin

salt to taste

2 large cloves garlic, peeled and chopped

1 medium white onion, peeled and chopped

1 pound ground or chopped beef

1 pound roma or plum tomatoes, chopped

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh mint

pinch ground ginger

1 cuaresme?o or jalapeno chile, seeded and chopped

1/4 cup pitted green olives, whole or sliced

2 eggs, beaten (optional)



Preparation:



In a saucepan, sauté the rice in 1 ? tablespoons of the vegetable oil until golden. Add the broth, saffron, cumin and salt to taste. Bring to a boil, turn heat to low, cover and simmer until the liquid has been absorbed.



Meanwhile, heat the remaining oil in a large skillet, add the garlic and onion and sauté until the onion is transparent. Add the meat and continue cooking until it is no longer pink. Stir in the tomatoes, parsley, mint, ginger, chile and olives. Lower heat and simmer, covered, until a thick meat sauce has formed.



In a greased casserole dish with a lid, layer half the rice, then half the meat mixture. Repeat with remaining rice and meat. Pour beaten eggs over all, cover and bake for 20 minutes at 350o F.



Serve with a green salad and bolillos or French bread if desired. Serves 4.





Guajolote con Picadillo

Turkey with Spiced Ground Pork Stuffing



Long before the arrival of the Spanish, wild turkeys populated Mexico, and the Aztecs domesticated them. Picadillo is also used to fill tacos, tamales, and quesadillas and to stuff chiles.



Ingredients:



1 12–15-lb. turkey

1 tbsp. canola oil

2 lbs. ground pork

3 medium tomatoes, cored and diced

1 small white onion, peeled and chopped

1?2 cup large pitted green Spanish or Italian olives, quartered

2 tbsp. chopped candied citron

2 tbsp. granulated chicken bouillon

Freshly ground black pepper

1?2 cup blanched almonds, split

3 bay leaves

Pinch dried thyme leaves

Pinch dried marjoram leaves

1 1?2 cups dry white wine

1 1?2 cups fresh orange juice

1 tbsp. coarse salt



Preparation:



Set oven rack in lower third of oven and preheat oven to 375°. Rinse turkey, pat dry with paper towels, and set aside.



Heat oil in a large skillet over high heat. Add pork, tomatoes, and onions and cook, breaking up meat with the back of a wooden spoon, until meat is no longer pink, about 5 minutes. Add olives, citron, and bouillon, season to taste with pepper, and mix well. Add almonds, bay leaves, thyme, and marjoram and continue cooking until liquid evaporates and meat begins to fry, about 10 minutes.



Spoon warm stuffing into