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Libro de Cocina España

Created by Ms. Martin’s Seventh Grade Spanish Classes

Bigelow Middle School 2010


Venezuela https://www.cia.gov/library/publications/the-world-factbook/ geos/ve.html https://www.cia.gov/library/publications/the-world-factbook/geos/ve.html

-The Capitol of Venezuela is Caracas -The currency in Venezuela is Bolivars - The exchange rate of Bolivars to the US dollar is 2.145 Interesting facts! 1. Instead of Bread, Venezuelans Arepas. 2. Largest meal is eaten between noon and 3 p.m. 3. Venezuelans eat a light supper at 9 p.m or even later. 4. One of Venezuela’s national dished is Pabellón Ciriollo 5. Christmas dinner includes Hallacas with pork, Chicken, Olives, etc 6. Locally grown fruits include papayas, watermelons, and mangoes.

Some of the naturally grown food products include… - Cocoa- Cocoa - Coffee=- El café - Bananas- El Banana - Corn- El maize - Oranges- Las Naranjas - Rice- El Arroz - Beef- El Carne

The Arepa - The naturally grown food product in the Arepa is Corn. Corn is grown all over the world. South America gets their corn form Argentina. Corn is found in many recipes, including Hallacas, and Mandocas. Corn is grown on farms and collected on farms and shipped off to markets. static.howstuffworks.c om/


Arepas -The Arepa is a bread made of Corn originating from the Northern Andes in South America. -The Arepa is a Plato Principal, or a Main Dish. - An Arepa is eaten at dinner and anyone who can buy corn, Can eat it!

Arepas Rellenas Con Guiso de Carne — Main Dish Ingredients 1 basic arepa dough 2 tablespoons oil 1/2 pound ground pork 1 medium onion, chopped 1 clove garlic, minced 1 small green chile, chopped 2 large tomatoes, peeled, seeded and chopped 1/2 teaspoon achiote powder 1/2 teaspoon ground cumin 1/4 teaspoon thyme leaves 1/4 teaspoon black pepper 1 teaspoon salt 8 pimento-stuffed olives, sliced 1 tablespoon capers Directions 1. Heat oil in a heavy skillet over medium heat, add meat, onions, garlic, green chilies, tomatoes, achiote, cumin, thyme, black pepper and salt, and cook, stirring occasionally, for 20 minutes, or until tomatoes have formed a thick sauce. Stir in olives and capers. 2. Prepare a basic arepas, shape into 3-inch discs (3/4-inch thick), cook. When done, split in half, fill with meat sauce and serve hot

worldrecipebook.net

gourmetgirlmagazine.com

An Arepa

state.gov


Arepas rellenas con guiso de carne — Main Dish Ingredientes 1 masa básica de arepa 2 cucharadas de aceite 1/2 libra (225 gramos) de cerdo molido 1 cebolla mediana picada 1 diente de ajo molido 1 chile verde pequeño picado 2 tomates grandes, pelados, sin semillas y picados 1/2 cucharadita de polvo de achiote 1/2 cucharadita de comino molido 1/4 cucharadita de hojas de tomillo 1/4 cucharadita de pimienta negra 1 cucharadita de sal 8 aceitunas rellenas de pimiento, en rebanadas 1 cucharada de alcaparra Instrucciones 1. Caliente el aceite en un sartén grueso a fuego medio. Agregue la carne, las cebollas, el ajo, los chiles verdes, los tomates, el achiote, el comino, el tomillo, la pimienta negra y la sal. Cocine, revolviendo de vez en cuando, por 20 minutos o hasta que los tomates hayan formado una salsa espesa. Agregue las aceitunas y la alcaparra, y revuelva. 2. Prepare arepas básicas, haga discos de 3 pulgadas (7,6 cm) de diámetro y 3/4 de pulgada (2 cm) de grosor, y cocínelas. Cuando estén hechas, córtelas a la mitad, rellénelas con la salsa de carne y sírvalas caliente

www.naturfoto-cz.de/ venezuela-foto-2080.htm

rneyjournal.files.wordpress.com/


http://www.webdiplomat.com/pan ama.gif

Interesting Facts

https://www.cia.gov/library/publications/ the-world-factbook/geos/pm.html

1. Most Panamanians eat a lot of rice, beans, and corn. 2. Panamanians love spicy foods. 3. They eat rice with almost every meal. 4. People of Panama tip their waiters 15% of the bill. 5. They often eat fruits as their snack or breakfast. 6. Panama has an abundance of fish and seafood.

Naturally Grown Food Products

Capital: Panamá City

Bananas Plátanos Corn Maíz Rice Arroz Vegetables Verduras Beans Frijoles Coffee Café Coconuts Coco Tobacco Tabaco

Currency: Balboa(PAB) Exchange Rate: 1$ = 1 Balboa

http://www.google.com/search?q=flour&ie=utf8&oe=utf-8&aq=t&rls=org.mozilla:enUS:official&client=firefox-a

Flour

-Grown in Panama, in the fields of farms and plains. - Found in recipes such as empanadas, dough, bread, pasta - Flour is a powder made of cereal grains, other seeds, or roots. Main Ingredient of bread

http://images.google.com/images?q=flour&o e=utf-8&rls=org.mozilla:enUS:official&client=firefox-a&um=1&ie=UTF8&sa=N&hl=en&tab=wi


-Empanadas are essentially a stuffed pastry. Name comes from Spanish word empanar, meaning to wrap or coat in bread - The origin of Empanada is from Spain, Latin America, and the Philippines -It is eaten by families all around Panama, basically by everybody. It is very popular. -It is acceptable to eat Empanadas at any meal, but they are usually eaten as a lunch or a snack. - Name comes from Spanish word Empanar, meaning to wrap or coat in bread.


Dough: 3 cups sifted flour 1/2 cup chilled shortening 1-1/2 tsp. salt 5 tbsp. cold water 1/2 cup chilled butter Filling: 1 lb. ground beef or pork 1 bay leaf 1 md. onion, chopped 2 cloves garlic, chopped 1 sweet pepper, chopped 1 tomato, peeled and chopped 1 tbsp. capers (optional) 1/2 tsp. oregano 1 hard boiled egg 1 hot pepper 10 stuffed olives, chopped 1 sprig parsley 4 tbsp. oil INSTRUCTIONS Sift flour and salt in a bowl and cut in shortening and butter until it resembles coarse cornmeal. Add water and mix. Put dough in refrigerator for an hour. Roll dough very thin on lightly floured board. Cut with biscuit or cookie cutter (use saucer for large ones). On each round put a little filling. Moisten edges of dough with water; fold over and flute edges. Brush tops with beaten egg. Bake in 425°F oven about 10-12 minutes or until golden brown. Put oil in frying pan and fry meat a little, stirring with a fork to break it up. Add rest of ingredients and simmer for half an hour. Salt to taste. If desired all ingredients can be put into a blender and mixed thoroughly before adding to the meat. http://www.foodgeeks.com/recipes/6302

INGREDIENTES: Tapas para empanadas ver masas básica 1 Kilo de carnaza picada ¼ de Kilo de grasa de pella 1 ½ cucharadas de pimentón 1 cucharadita de Ají molido ½ taza de pasas de uva sin semillas 3 papas cocidas y picadas 2 cucharadas de Agua 3 Huevos duros picados, sal, pimienta 4 cebollas de verdeo picadas no muy finamente ½ taza de agua caliente 20 aceitunas verdes cortadas Orégano 2 yemas de huevo batidas 2 hojas de laurel MODO DE PREPARACIÓN: Derretir la grasa en una sartén y, cuando hierva, dorar ligeramente las cebollas, agregar el pimentón, el ají disuelto con 2 cucharadas de agua, el orégano y el laurel, y dejar cocinar durante un rato. Colocar la carne en un bol y agregar el agua removiendo bien, salpimentar y añadir la grasa preparada. Cortar las papas en daditos y agregarlas junto con los huevos, las pasas y las aceitunas. Mezclar todo muy bien y colocar dentro de la heladera para que la grasa se coagule antes de usarla. Tomar los discos de masa, poner sobre cada uno una cucharada de relleno y formar las empanada. Colocar sobre placas limpias y cocinar de 12 a 15 minutos en horno de temperatura muy fuerte para que no pierdan su jugo y se sequen Valorar esta receta http://www.recetasgratis.net/Receta-de-Empanadas-carne-receta-7484.html


http://countryreports. org/flags

Capital: Montevideo Currency: Uruguayan Pesos Exchange Rate: 23.017= 1 U.S Dollar http://countryreports.o rg/country

Naturally Grown Food: •Rice •Wheat •Soybeans •Barley •Livestock •Beef •Fish •Forestry

•Maiz •Tirgo •Soja •Bot cebada •Ganado •Came •Pescado •Siluictura

1. Uruguayans eat a lot of meat. 2. Favorite Uruguayan meal is guacho speciality called parrillada criolla. 3. Favorite kind of drink is kind of tea. 4. They cook over fires outside and in. 5. Asados are very popular. 6. Tradition has a lot of food.

Steak is found in Chivito, a steak sandwich.

Grown in: U.S., the European Union, Brazil, Argentina, and Australia.

Steak Chivitos: hot steak sandwiches, topped with bacon, eggs, cheese, lettuce, and tomatoes.

Steak is usually found in Uruguayan cuisine. Churrasco is a national dish. Chivito is a popular steak sandwich.


Chivito: main dish, Plato principal Origin: Uruguay http://www.uruguayinforme.co m/

http://www.bing.com/images

http://www.bing.com/images

Eaten by: meat eaters http://www.bing.com/images

http://www.bing.com/images

History: Chivitos, special steak sandwiches, are a typical dish from Uruguay. This dish was invented by accident in Punta del Este. Around the 1950s, a Punta del Este restaurant owner, late at night, received a lady who asked to eat goat meat (chivito is the Spanish word for goat). He did not have goat to serve so he grabbed whatever he had in his kitchen and made a special dish for the lady. After she ate this, she was delighted and thus was the birth of this special Uruguayan dish!

Eaten at: Lunch - almuerzo Chivito means goat. Español Receta:

English Recipe:

1 churrasco de lomo

2 slices of bacon

1 hoja de lechuga

1/4-inch slice of filet

2 rodajas de tomate

mignon

1 loncha de panceta

Salt and pepper 1 egg

1/2 huevo duro cortado en rodajas

1 hard roll

1 feta de jamón

Mayonnaise

1 feta de queso

1 slice of Black

1 ó 2 aceitunas sin carozo

Forest ham

1/4 pimiento morrón cocido, cortado en tiras mayonesa

1 slice of Provolone

1 pan catalán, de hamburguesa o francés

cheese Lettuce 2 tomato slices 1 slice of onion


1 Guatemalan Quetzal (GTQ) = 0.11970 US Dollar (USD) Currency: quetzal

Capital: Guatemala

Interesting facts - Guatemalans frequently make stews made of meat - Bananas, seafood, and coconuts were strong parts of meals - Beans, doughs and meats were a big part of diet - Current drought has cause corns and beans to die.

A Tres leches cake (Spanish, "Three milk cake"), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk. When butter is not used, the tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

Can be grown anywhere containing good sunlight and water. - It’s used in many desserts and special dishes (ex. Pie de banana.) - Bananas are picked and exported all over the world.

Beans - Los guisantes Bananas- Las bananas Potato- Las papas Oranges- Las naranja Lemon- La limon Coconuts- Los cocos


• • • • • • •

Ingredients 5 eggs at room temperature 1 cup sugar 1/4 cup water 1 cup soft flour 1 teaspoon baking powder 1 pinch of salt

• • •

Directions 1. Place eggs into a mixing bowl, add sugar and start mixing on high. 2. Add water all at once, continuing to beat until mixture is fluffy and pale yellow. Meanwhile sift all other ingredients together and set aside. 3. When the eggs are ready, pour all of the flour mixture into the eggs at once and blend thoroughly and quickly (or else eggs will drop the volume). 4. Pour into a lightly greased 13 inch by 9 inch pan and tap firmly once or twice on the counter to remove the air bubbles. 5. Place in a 400 degree preheated oven immediatley for 10 minutes, or until a toothpick comes out clean. Remove the cake and cool,poke holes into the cake with toothpick and pour the milk mixture on top then refrigerate.

• • •

Three milks banana cake -Origin: Guatemalan(made of fresh bananas.)

• • • • • • •

Ingredientes 5 huevos a temperatura ambiental 1 taza de azúcar 1/4 taza de agua 1 taza de harina blanda 1 cucharadita de polvo de hornear 1 pizca de sal

• • •

Instrucciones 1. Ponga los huevos en un tazón para batir, agregue el azúcar y empiece a batir a velocidad alta. 2. Agregue el agua de golpe, continúe batiendo hasta que la mezcla esté esponjosa y de color amarillo pálido. Mientras tanto, cierna todos los otros ingredientes juntos y ponga a un lado. 3. Cuando los huevos estén listos, eche toda la mezcla de la harina con los huevos de golpe y bata bien y rápidamente (de lo contrario los huevos bajarán en volumen). 4. Coloque en un molde ligeramente engrasado de 13 por 9 pulgadas (33 por 33 cm) y golpee firmemente una o dos veces con la mesa para sacar las burbujas. 5. Ponga en el horno precalentado a 400º F (205º C) inmediatamente por 10 minutos, o hasta que cuando inserte un mondadientes salga limpio. Saque del horno y haga huecos en el pastel con el mondadientes. Eche la mezcla de la leche por encima y luego refrigere.

• • •

The name of my dish comes from the English words “three milk” this means that the cake was soaked in three milks and butter. The

.

bananas are then added to the dish to make a sponge cake texture


Capital:Bogota https://www.cia.gov/library/publications/the-worldfactbook/geos/co.html

No Burping No talking while mouth is open. No Elbows on the table EAT correctly. With the right Table spoons. No Yelling Across the Room. No snapping At the Waiter

www.google/images.com

Have barbecued chicken, beef, fish, lamb, and other types of meets. Colombian coffee is one of the most popular products that come out of South America Chicken:El Pollo, Fish: El Pescado , Beefsteak:El Bistec , Rice :El Arroz Las Papas Potatoes.Carrot :Las Zanhorias

Sugar is found in a Arequipe its naturaly grown

Combine ingredients in a saucepan and simmer until thickened. Stir constantly, preferably with a wooden spoon, until you see the saucepan while stirring (4-5 hours). Add the egg yolks and let cook 2 or 3 minutes longer. Remove cinnamon stick. Let cool. This recipe must be watched constantly. There is also a shortcut for preparing Arequipe . Put a can of sweetened condensed milk in a pot of boiling water. The water should fully cover the can which must not be opened. Boil it for about 5 hours adding water constantly to compensate evaporation. Let it cool down for 30 min before opening the can and you'll get a pretty good Arequipe


http://www.mycolombianrec ipes.com/wpcontent/uploads/2009/04/ar equipe1016.jpg

Desierto

3 quarts milk 2 lbs. sugar pinch of salt 1/4 t. baking soda Cinnamon stick 2 egg yolks Direction Combine ingredients in a sauce pan and simmer until thickened. Stir constantly,preferably with a wooden spoon,until you see the saucepan while stirring(4-5 hours).Add egg yolks and cook 2 or 3 minutes longer. Remove cinnamon stick. Let cool. Recipe must be watched constantly.

3 cuartos de gal溶 (2,8 litros) de leche2 libras (900 gramos) de az彡ar1 pizca de sal1/4 cucharadita de sal de soda2 yemas de huevos1 palillo de canela

Capital Cities... BogotaハハネネハHistory of BogotaPopulation:ハ45,644,023GDP: $399,400,000,000 (USD)Total Area: 1,138,910 (sq km) 439,733 (sq mi)Currency: Colombian peso


Paella History: Paella originated in the countryside as a workers meal. Paella is plato principal. (maindish.) The meal originated as a slaves’ meal. It was eaten straight from the dish. Paella is eaten at almuerzo(lunch) and dinner(cena). Paella is eaten by anybody who can cook it. Paella comes from the Latin word patella. Spice Mix for chicken, recipe follows 1 (3-pound) frying chicken, cut into 10 pieces 1/4 cup extra-virgin olive oil 2 Spanish chorizo sausages, thickly sliced Kosher salt and freshly ground pepper 1 Spanish onion, diced 4 garlic cloves, crushed Bunch flat-leaf parsley leaves, chopped, reserve some for garnish 1 (15-ounce) can whole tomatoes, drained and hand-crushed 4 cups short grain Spanish rice 6 cups water, warm Generous pinch saffron threads 1 dozen littleneck clams, scrubbed 1 pound jumbo shrimp, peeled and de-veined 2 lobster tails 1/2 cup sweet peas, frozen and thawed Lemon wedges, for serving Special equipment: Large paella pan or wide shallow skillet Directions Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. Cook's note: The ideal paella has a toasted rice bottom called socarrat. Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.


Ingredientes: - Pato o Pollo (alas, muslos, besancas es la mejor opcion. higado, cuello,...), - Costillas de cerdo troceadas, - Conejo (Costillas, patas, etc.), - Judias verdes y blancas (o habichuelas), - Un pimiento rojo (a trozos grandes. 4 trozos por pimiento), - Arroz, - Azafran, - Caldo de pollo o agua (caliente) - 1 tomate troceado, - 2 dientes de ajo, - Pimenton rojo (no picante) - Aceite - Sal Preparacion : Se pone aceite en la paella (sarten donde se cocina la paella, y no paellero, como vulgarmente hay gente que lo llama), y se sofrie un poco el pimiento, sacandolo seguidamente. A continuacion se sofrie la carne hasta que este dorada. Seguidamente se pone el ajo picado y las judias. Cuando doradas, rehogar el tomate un poco, anyadiendo un poco de agua para que se cuezan la carne y la verdura. Cuando esto este cocido, se anyade el arroz (e incluso un poco de aceite si hace falta) y se sofrie un poco. Anyadir el agua o caldo de pollo hirviendo (dos vasos por cada uno de arroz) unas cucharadas de pimenton y el azafran. Cuando empiece a hervir, se baja un poquo el fuego, y se deja cocer.


Capital: Buenos Aires Currency + exchange rate: 1 Argentina peso = $0.256906

http://countryreports.org/arge ntina.aspx

http://countryreports.org/ argentina.aspx

Food Product Lactose product Producto lácteo The lactose molecule is inside the milk. The lactose is in the milk of the cow. Some products that have lactose are cheese, ice cream, and milk.

Lactose molecule

6 Interesting Facts

Natural Grown Food Lemons

Limon

Grapes

uvas

Corn

maíz

Livestock

ganado

Wheat

trigo

Tea

Tobacco

tabaco

Sunflower seeds

1.

They eat parts of the cow that we don’t eat like the tongue, heart and udder

2.

Beef is a staple of an Argentina’s diet

3.

Blowing your nose or clearing your throat is bad manners

4.

Main meal is served about mid day

5.

Eating in the streets or on a public transportation is inappropriate

6.

A lighter meal is served after 9 P.M.

girasol semilla


Sweet milk Ingredients •

1 can of sweetened condensed milk

Large pot with metal rack Directions

1.

Add water to completely cover the can, plus 1 to 2 more inches

2.

Simmer 4 hours, making sure the can is always covered with water

3.

Leave the can to cool for many hours and only then open it and serve

4.

Serve the golden brown confliction on flan, as a filling for crepes, cakes or just plain. For breakfast you can spread it on croissants, rolls or toast

History Originated in Argentina in 1892 When is it eaten? After dinner By whom? Little kids What is it? A dessert postre

Dulce de leche • • 1. 2. www.popular-traditionalargentinafood.com/dulce_de_leche/pour

3. 4.

Ingredientes 1 late de leche condensada Cacerola grande con bastidor de metal Intrucciones Ponga suficiente agua como para cubir la late de leche condesada, mas 1 ó 2 pulgadas o más Cocine a fuego lento por 4 horas, asegurándose de que la lata siempre esté complentamente cubierta con agua Deje que la ;ata se enfríe por varais horas de abrirla(no antes). Abra y sirva Sirva esta confeccieon sobre flan, como relleno para crepés, pasteles o solo. Para el desyuno, se puede uno untar sobro cuernitoa, panecillos y pan tostado


España Spain http://www.spain-flag.eu/photos/spain-flag.gif

Capital: Madrid Currency: Euro Current Exchange Rate: 1 Euro= 1.3961 USD (as of 1/26/10)

https://www.cia.gov/library/publica tions/the-world-factbook/geos/sp.html

Do… -Have a late dinner, around 10:30 PM -Always have milk in your coffee

Natural Products Grown in -Always take Spain a long walk before dinner

Don’t… -Ever rush a meal -Dress informally when going out to dinner -Ever eat lunch alone

-Olives

-Las aceitunas

-Turnips

-Los nabos

-Carrots

-Las zanahorias

-Parsnips

-Las chirivivías

-Broccoli

-El brécol

-Thitles

-Los cardos

-In Spain, commonly grown on mountains in north and west

-Artichokes

-Las alcachofas

-Found in green bean salad, gazpacho, Spanish omelets, and paella, along with many other recipes

-Asparagus

-El espárrago

-Beans

-Los frijoles

-Avocados

-Los aguacates

Olive Oil (Aceite de Oliva) -A fruit oil which comes from fresh olives

-Olives (see picture above to the right of title) are grown on evergreen trees and then picked, cleaned, grinded up, and a machine extracts the oil. See what the oil looks like in the photo above to the left of the title.

Turnips photo from http://www.worldcommunitycookbook.org/season/guide/photos/turnips.jpg Carrots photo from http://www.worldcommunitycookbook.org/season/guide/photos/carrots.jpg Avocados photo from http://petitfoodie.files.wordpress.com/2009/02/avocadop hoto.jpg

Olive oil photo from http://www.altuse.com/upload/images/1000/676/Olive%20Oil.jpg


Gazpacho http://www.memphisflyer.com/images/blogimages/2009/09/15/1253019 106-gazpacho1.jpg

http://smellslikehome.files.wordpress.com/2009/06/gazpacho.jpg http://blog.fatfreevegan.com/images/gazpacho-ice.jpg

Special Facts About Gazpacho -First traces of gazpacho eating around 60 B.C.E., eaten in Seville by harvesters -Soldiers in ancient Rome ate gazpacho too -Huelva region popularized the idea of green vegetables in gazpacho -A main dish (un plato principal) -Originated in Andalusian region, Rome, and Huelva region -Very popular in Spain by everyone, especially outdoor workers in the summer -Often eaten for dinner -Nobody knows definite origin of word “gazpacho”, but many believe it comes from Mozarab word “caspa”, meaning “residue” or “fragments”

Recipe (in English) Ingredients: 1 hothouse cucumber, halved and seeded, but not peeled, 2 red bell peppers, cored and seeded, 4 plum tomatoes, 1 red onion, 3 garlic cloves, minced, 23 ounces tomato juice (3 cups), 1/4 cup white wine vinegar, 1/4 cup good olive oil, 1/2 tablespoon kosher salt, 1 teaspoons freshly ground black pepper Directions Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Receta (en español) Ingredientes 6 tomates maduros grandes y carnosos, 2 pimientos verdes, 1 pimiento rojo, 1 pepino, 1 corazón de cebolla grande, 1 diente de ajo (opcional), 2 rebanadas de pan del d anterioríor sin la corteza Preparación Poner a remojo las rebanadas de pan. Se colocan en un cuenco con agua hasta cubrirlas, añadiéndoles un poco de sal y aceite. Se reservan. Pelar y trocear los tomates, los pimientos, el pepino, la cebolla y el ajo. A los pimientos se les quita las semillas. Mezcle todos los ingredientes. En la batidora elétrica, coloque la mezcla de ingredientes (en una tanda o en varias tandas), añada un poco de agua y triture hasta conseguir una crema. Se añade el pan con el agua, el vinagre y se bate nuevamente hasta conseguir que todo esté bien triturado y emulsionado. Añadir agua fría y mezclar bien. Comprobar el punto de sal y vinagre. Pasarlo por un colador chino o un pasapurés, para eliminar la piel de pimiento. Al haberlos triturado con piel, (es muy difícil pelarlos en crudo, sin llevarse la mitad del pimiento), está queda flotando y es muy desagradable al paladar. Añadir más agua si fuera necesario, tiene que quedar una textura de crema líquida. Introducirlo en la nevera hasta conseguir la temperatura deseada y en el momento de servir rociar con un chorrito de aceite de oliva virgen extra, que mezclaremos con una cuchara de madera. Se sirve con una guarnición de pepino crudo cortado en dados, cuadraditos de pan (normal o tostado), pimiento cortado en cuadraditos y cebolla picada. Cada elemento en un platito aparte para que los comensales puedan servirse a su gusto.


Puerto Rico https://www.cia.gov/library/publications/the-world-factbook/geos/rq.html

• Currency= U.S.A dollars • 1 dollar = 1 dollars 2. Their national food/ dish is Mofongo

Interesting Facts

https://www.cia.gov/library/publications/the-world-factbook/geos/rq.html

1. Plantains are commonly eaten in Puerto Rico

3. Cooking traditions come from Spain, Africa, and Europe

6. Some exotic spices from Puerto Rico is star anise, abode, and saffron

• Location= The Carribbean • Capital= San Juan

4. Puerto Rico 5. Coriander and papaya produces many fruits are indigenous foods like bread fruit, from Puerto Rico tamarind, and sea grapes guanábanas = guanabanas naranja = orange

café = coffee

uvas de mar = sea grapes piña = pinnapple papaya = papaya

Plátano or Plantain

Bananas are grown locally in Puerto Rico. Some recipes are Tostones and frijoles, arroz con bananas. People pick the bananas and then bring them to the market to sell.

Plátano = plantains


Puerto Rico Tostones are traditionaly a Dessert or a snack

Tostones (Fried Banana Chips) — Dessert Ingredients 6 large green bananas 2 tablespoons salt 3 cups of water Adobo 2 cups vegetable oil

Directions 1. Peel the green bananas. Slice the bananas along its width into 1/2 inch . Soak in water and salt for about 15 minutes. 2. In a frying pan, place the oil and heat at moderate low heat for about 15 minutes. 3. Place about 10 pieces of banana in the oil and cook until the banana achieves a slightly golden color. Turn the banana pieces over al least once while they are frying. 4. Remove from the oil and allow them to cool for about 10 minutes. 5. Using a brown paper bag, place one of the partially fried banana pieces on the bag. Fold part of the bag over the piece of banana and crush evenly until the banana piece is about 1/8 inch thick. Remove from the bag carefully so that you don't break the banana chip into pieces. Repeat this with the other banana pieces. 6. Place the crushed banana pieces back into the oil and continue to fry until the banana chips achieve a deep golden color. Remove from the oil and place in a container lined with paper towel. Season liberally with adobo. 7. Repeat steps 3 to 6 until all the banana pieces have been fried.


Puerto Rico

Tostones Puertorriqueños

Ingredientes 2 plátanos bien verdes. Aceite de maíz. Sal. Una tostonera y un calderito para freír.

Preparación Se pelan los plátanos y se cortan en roscas de casi 3/4 de pulgadas , se calienta el aceite y cuando este hirviendo se hechan los pedazos de plátanos a freír . Cuando se doran un poco, se sacan y se aplastan con una tostonera (dos pedazos de madera), luego que estén aplastados se vuelven a hechar en el aceite y se doran un poco más , se sacan y se escurre el exceso de aceite. Se le hecha un poco de sal a gusto y listo para comer, son riquísimos con carne frita de cerdo o chuletas etc.

Consejos Se le puede hechar encima un mojito isleño. Se prepara : 1/2 taza de aceite de oliva, 1 1/2 taza de de agua, 2 cucharadas de vinagre, 1 cucharada de sal, 2 hojas de laurel, 2 cucharadas de alcaparras . Cada persona tiene su secreto de como hacer el mojito a su gusto .Es típico en Puerto Rico.


Repulica del Paraguay Paraguay http://www.ee.a dfa.edu.au/staff/ hrp/Quiz/capital s/flags/py1.gif

Capital: Asuncion Currency: guarani 1 dollar = o.ooo2 USD

http://www.tripspeak.co.uk/wpcontent/uploads/2009/09/MapSout hAmerica.gif

Six interesting facts about meal time in Paraguay 1.

Most food products have corn and cassava in them 2. Grilled meat is very popular at restaurants 3. Paraguans eat a lot of meat especially beef 4. One type of food sopa Paraguayan is served on special occasions 5. One good and popular beverage in Paraguay is tea called yerba 6. Nice meal is beef cooked in a vegetable stew called puchero

QuickTime™ and a decompressor are needed to see this picture.

Naturally grown food products Cassava: casava Corn: maiz Cotton: algodon Livestock: ganado Rice: el arroz Soybeans: soya bean Sugarcane: cana de azucar Timber: madera Tobacco: tabaco Wool: lana QuickTime™ and a decompressor are needed to see this picture.

QuickTime™ and a decompressor are needed to see this picture.


Naturally Grown Food Product

Paraguayan Corn Bread is a main dish in Paraguay. Paraguayan cornbread is boldly spiced when it is prepared. Paraguayan Corn bread is said to have a story as to how it got its name. Some people believe it is called Paraguayan corn bread because it was a failed corn soup. Others believe it is because it was always served with soup.

The corn bread is most often eaten with a hearty beef soup. Every slice is prepared with moist corn kernels.

Ingredientes Harina multiuso 2 cebollas medianas picadas finamente 8 cucharadas de margarina ddidaivi 1/2 libra (225 gr) de requesón 1/2 libra (225 gr) de queso semiblando y graso, desmigajado 2 tazas de crema de maíz 1 cucharadita de sal, preferiblemente gruesa 1 2 6 1

taza de leche tazas de harina de maíz huevos separados pizca de semilla de anís molida (opcional)

Ingredients All-purpose flour 2 medium onions; chopped fine 8 tablespoons margarine, divided

1/2 pound Muenster cheese; shredded; coarse 2 cups cream-style corn 1 teaspoon salt, preferably coarse

1 cup milk 2 cups cornmeal


English Potatoes Fish Fresh fruits Preserved potatoes vegetables

Spanish las papas El pescado Fruta fresca Chuño Las verduras

The currency in Bolivia is Boliviano or BOB for short. http://www.flag-zone.com/img/bolivia/flag.gif

The exchange rate is one boliviano equals 0.14 of US money.

1. Lunch is generally the most important meal of the day. 2. Don’t speak too loudly. 3. When entering greet with either shaking their hand, kiss the right cheek, or say buenos dias, buenos noches or buenos tardes. 4. Drinking is part of the celebration. So, if you are not going to drink, don’t go or else it would be considered rude. 5. Say provecho or permiso when leaving when leaving the room or table. 6. It is considered rude to burp, yawn or stretch in front of someone. https://www.cia.gov/library/publications/the-world-factbook/geos/bl.html


Tomato

Bolivia Eating & Recipes Pique Macho — Main Dish Ingredients 2 pounds beef 1/2 pound spicy sausage 10 potatoes 2 onions 1 tomato 3 locotos, or very hot chili peppers 1 teaspoon ground black pepper 3 teaspoons white vinegar Oil

http://www.redboliviana.com/elpais/Departamentos/SantaCruz/Pique%20Macho.JPG

Salt to taste

Directions Potatoes are grown in the ground. Next they are harvested. Lastly, they are washed and eaten. 1. 2. 3. 4.

Cut the potatoes into thick, oblong pieces and fry them until tender. Cut both kinds of the meat into 1 inch cubes. Mix the meat and sausages and fry them in a small amount of oil, along with salt and pepper, and vinegar. Add fried potatoes and mix well.

5. In a bowl cut the onion into rings and the rings in half, the tomato into wedges and the locoto into tiny slices. Make sure you don’t have any locoto seeds because they are lethal. 6. Mix everything together and serve.

Naturally grown food product: Potatoes Potatoes are grown in fields. Some recipes that potatoes are found in are Chairo, Chuño or tunta, and sajta de pollo.

Beef stew http://images.google.com/images?hl=en&source=hp&q=potato&gbv=2&aq=f&oq=&aqi=g10

Pique macho — Main Dish Pique macho is a typical Bolivian food. The small portions of Ingredientes 2 libras de carne de res pique macho are called pique, and the big portions are called 10 papas pique macho. The bigger portions are called pique macho 2 cebollas because of a Bolivian story. They say that you can only finish a 1 tomate 3 locotos o ajís (chiles) muy picante pique macho if you are macho. The story is that a couple of 1 cucharadita de pimienta negra molida men went out to eat. The ordered lots of different things on one 3 cucharaditas de vinagre blanco plat. They were very tough and ate everything. That is were aceite sal al gusto Instrucciones pique macho comes from and the story behind it. 1/2 libra de salchicha picante 1. Corte las papas en trozos gruesos y rectangulares y fríalas hasta que estén blandas. 2. Corte ambas carne en cubos de 1 pulgada (2,5 cm). 3. Mezcle la carne y la salchicha, y fríalas en una pequeña cantidad de aceite. Agregue la sal, la pimienta y el vinagre. 4. Agregue las papas fritas y mezcle bien. 5. En un tazón, corte la cebolla en rodajas y éstas rodajas en la mitad, el tomate en trozos grandes y el locoto en tiritas. Asegúrese de que el locoto no tenga ninguna semillas porque son fatales. 6. Mezcle todo junto y sirva.

Pique macho es comida principal. Beef stew is a main dish.


Chile

Capital: Santiago Currency: Chilean Peso Exchange rate: 1 Chilean Peso= 0.0019USD https://www.cia.gov/library/public ations/the-worldfactbook/flags/flagtemplate_ci.ht ml

https://www.cia.gov/library/publicati ons/the-worldfactbook/mapsci_largelocator_temp late.html

Interesting Facts about eating: -The word “chilli” did not come from Chile. In Chile, only the condiments and the side dishes are known to be spicy. -Chilean vineyards are known for their healthy fruits; they are known to be protected by the Andes Mountains and the Pacific Ocean. -Family members and friends gather together during long, leisurely mealtimes for the day. -Lunch is the largest meal of the day, lasting two hours.The dishes of lunch may include: seafood, meat stew, vegetables, potatoes, ice cream, and fruits. -Due to the lack of open land for grazing cattle, Chile is a seafood-eating country, for there is no city far from the sea. -Eating a little of everything on a dinner plate is considered as a good dining manner. It is considered rude to leave unwanted food uneaten, regardless of how they may be disliked.

A list of Naturally Grown Products -Las uvas----grapes -El trigo-----wheat -Las manzanas-----apples -El maíz-----corn -Las peras-----pears -Las habichuelas----beans -Las cebollas-----onions -Las batatas-----sweet potatoes http://img521.imageshack .us/img521/1786/eggfruit2.jpg

El Lúcuma Egg Fruit

This is a tropical fruit that is native to the country of Peru. It had played an essential role as an important crop since the ancestral times, especially in the Incan culture. Because of lúcuma’s important role, it was called as the “Gold of the Incas.” As an important crop, lúcuma fruit is commonly grown in the highlands of coastal valleys in places such as Peru, northern coast of Chile, and southern Ecuador. Lúcuma is found in many recipes. The most popular lúcuma recipe is the lúcuma ice cream, Other recipes which lúcuma is found are in juices, milkshakes, yogurts, pies, cakes, puddings,and parfait. Lúcuma is mainly eaten in desserts, The environment for growing this fruit is very essential. The fruit requires a great amount of water and high quality soil rich with nutrients for its growth. Also, this fruit is mainly an organic production, for it does not require fertilizers to keep out pests and pure water is used instead.


Delicias de Lúcuma y Manjar Lucuma Fruit with Caramelized Milk Information about this recipe This dish may be served either warmed or chilled. Manjar is a type of cake filling from boiled milk and sugar, and it is used in many cakes and desserts. It is known to be similar to caramel. The origin of this dessert is Chile, which is known as the “City of Cakes.”This is mainly eaten by the Chileans.Lúcuma fruit is commonly eaten in the summer, from January to April. Lúcuma fruit holds a central role in stories explaining the origin of the world.

Es un postre. This is a type of dessert. http://detartasytortas.cl/wpcontent/uploads/2007/03/manjar-lucuma-2web.jpg

Español Ingredientes 3 claras de huevo 175 gramos (6 oz.) de azúcar 200 gramos (7 oz.) de pulpa de lúcuma (berenjena) 10 hojas de gelatina 50 gramos (1,7 oz.) de manjar blanco 15 mililitros (0,5 oz.) de jugo de limón 250 mililitros (8,5 oz.) de crema batida English Ingredients 3 egg whites 175 grams sugar 200 grams lucuma pulp (Chilean egg fruit) 10 Gelatin leaves 50 grams manjar blanco (Chilean caramelized sweetened condensed milk) 15 milliliters lemon juice 250 milliliters whipped cream

1. Prepare el merengue con el azúcar y las claras de huevo.. 2. . Remoje las hojas de gelatina en agua fría 3. . Escurra la gelatina y luego derrita en un tazón adentro de una cacerola con agua hirviendo 4. Agregue la gelatina a la pulpa de la fruta. 5. Agregue el jugo de limón a la pulpa de lúcuma. 6. Agregue el merengue a la pulpa de la fruta. 7. Ponga en un molde y luego refrigere por 2 horas.

1. Prepare a meringue with sugar and egg whites. 2. Dip the gelatin leaves in cold water. 3. Drain the gelatin and then melt it in a bowl inside a saucepan of hot water. 4. . Add the gelatin to the fruit pulp. 5. Add the lemon juice to the lucuma pulp. 6. Add the meringue to the fruit pulp. 7. Put in a mould and then put in the fridge for 2 hours.

¡LÚCUMA!


El Salvador Capital:San Salvador Currency: USD

https://www.cia.gov/library/publications/the-worldfactbook/geos/es.html

http://www.globalmarch.org/worstformsreport/flags/el-salvador.gif

http://blog.sellsiusrealestate.com/wp-content/uploads/2006/08/50%20dollar%20bill%20new.jpg

6 Interesting Facts 1.

El Salvadorian food is the spiciest of all Latin American food.

2.

Most people eat beans, rice, tortillas, eggs, and fruit.

3.

It’s polite to try everything on your plate.

4.

Christmas Eve dinner consists of turkey, chicken, tamales and much more.

5.

Men stand when a woman leaves the table.

6.

It’s polite to leave a-little bit of food on your plate.

Naturally grown foods •Corn(maiz) •Beans(frijoles) •Rice(arroz) •Tomatoes(tomates •Onions(cebolla) •Coffee(café) •Tobacco(tabaco) •Peppers(sustantivo) •Potatoes(papas)


Hoja de Platano (Plantain Leaf)

Where is it Grown?

How is it Collected?

Plantains are grown on large plantations around El Salvador.

The plantation workers collect the plantains.

Recipes with hoja de platano. •Pasteles •Pureco con hoja de platano •Pescado en hoja de platano http://farm4.static.flickr.com/3192/2954220968_d601fae336.jp g


Tamales History of Tamale Tamale comes from tamalli eaten by pre columbian people.

Main Dish? Tamales are a main dish eaten by anyone for lunch and dinner

http://voices.mysanantonio.com/matt/tamales

Receta

1 kg. de harina de maíz cacahuazintle 1 cucharada sopera de polvo de hornear 1 1/2 tazas de manteca 1/2 taza de caldo de pollo 10 cáscaras de tomate 2 cucharadas soperas de anís Hojas de maíz lavadas Salo

36 dried corn husks 2 cups frozen corn 2 tablespoons olive oil 3 teaspoons salt 2 chipotle chilies 2 tablespoons adobo sauce 1/2 pound ground chorizo sausage 2 pounds cornmeal 1 tablespoon baking powder 3/4 cup vegetable shortening 3 cups chicken stock


https://www.cia.gov/library/publication s/the-world-factbook/geos/cs.html

Capital: San José Currency: Colones Exchange Rate: 508.01 colones= $1

https://www.cia.gov/library/publicatio ns/the-world-factbook/geos/cs.html

Food

Food Facts

Rice………………….Arroz Red Meat……………Carne de res Beans………………..Frijoles Plantains…………….Plátanos Potatoes…………….Papas Beef………………….Bistek Pastries……………..Pasteles Yucca……………….Yucca

1. Alcohol is at every gathering 2. Many think Costa Rican food is spicy but its not 3. Only the upper class has an electric stove and a refrigerator 4. The kitchen is often separate from the main house due to smoke 5. Lunch is usually eaten out of the house 6. Many Costa Ricans eat soup regularly

Azúcar Sugar Sugar is commonly used as a sweetener. It is grown in places with temperate climates such as Brazil, India, and the USA. Sugar is used in honey, maple syrup, milk, and molasses. Sugar cane is grown on large fields. Before harvesting, the field is briefly set on fire. The cane is then crushed and the harvesters extract the sugar.


Churros are eaten after lunch of as a snack Churros were developed centuries ago by Spanish shepherds

Churros originated from the Moors. They occupied Spain and many other dishes originated from them

Churros son un postre Churros are a dessert Everyone in Costa Rica eats churros

Ingredientes para 4 personas: * Agua: 1 litro * Harina: 1/2 kilo * Levadura en polvo: 1 sobre * Azúcar: 4 cucharadas soperas (aproximadamente) * Sal: 1 cucharadita * Aceite: 1/2 litro Preparación: Tiempo estimado: 15 minutos * Se mezclan la harina con la levadura en polvo y se pasan por un tamiz * Una vez tamizadas se les da forma de volcán * Por otro lado se pone el agua y la sal en una cacerola y se lleva al fuego * Cuando el agua con sal está templada se vierte en el interior del volcán de harina y, con las manos bien limpias, se trabaja durante aproximadamente 10 minutos * Cuando la masa adquiere una textura fina y sin grumos se coloca en una manga con boquilla estirada * A parte se pone el aceite en una sartén bien ancha y se lleva al fuego * Cuando el aceite está hirviendo se va poniendo, con mucho cuidado, la masa en sentido espiral empezando por el centro de la sartén * Cuando la masa está dorada se le da la vuelta y se? fríe unos segundos más. * A continuación se retira del aceite y se dejan escurrir sobre papel, o sobre una bandeja * Con la ayuda de unas tijeras se cortan en trozos y finalmente se espolvorean con azúcar

Ingredients * 1 cup water * 2 1/2 tablespoons white sugar * 1/2 teaspoon salt * 2 tablespoons vegetable oil * 1 cup all-purpose flour * 2 quarts oil for frying * 1/2 cup white sugar, or to taste * 1 teaspoon ground cinnamon Directions 1. In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball. 2. Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels. 3. Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.


http://countryreports.com/country

http://countryreports.com/flags

Naturally Grown Food Products: Azúcar de caña=Sugar Cane

Capital: Santo Domingo

Café=Coffee Exchange Rate: Algodón=Cotton $1=36.141Dominican Cacao=Cocoa Pesos

Interesting facts: 1. They have a lot of tropical fruits 2. They eat a lot of starch instead of meat 3. They get protein from beans combined with rice 4. The seed and skin of a papaya is edible

Tabacco=Tobaco Arroz=Rice Judía=Beans Papas=Potatoes

Some Recipes It Is found in: Bebida de Leche y Papaya Ways To Prepare, Grow, or Collect: To Grow: Plant the seed in fertile, well drained soil To Collect: Pick the papaya off the slender, hollow-stemmed plants To Prepare: Either peel the skin and scoop out the seeds or just eat it plain Naturally Grown Growth Place: Dominican Republic

Food Product: Papaya


Milk and Papaya Drink — Beverage

Bebida de Leche y PapayaBeverage

Ingredients: •1 ripe papaya •6 tablespoons coconut milk, or milk •5 tablespoons lime juice •1/2 teaspoon grated lime rind •4 tablespoons sugar •1 teaspoon vanilla •1/2 cup finely crushed ice

Inggredientes:

Directions: 1. Peel the papaya, cut it in half, remove the black seeds and chop the fruit coarsely. 2. Combine the papaya, coconut milk, lime juice and rid, sugar, vanilla and ice in an electric mixer blender and blend at high speed until mixture is smooth and thick. 3. Serve in chilled tumbler.

•3/4 a 1 taza de papaya en cubos •8 onzas (1 taza) de leche descremada, fría •1 banana pequeña en pedazos •2 cubos de hielo Preparación: Poner todos los ingredientes en una batidora/licuadora; batir hasta lograr una mezcla uniforme y suave. Servir al momento.

Appetizer, Main Dish, Side Dish, Dessert, or Beverage: Bebida; Beverage

http://karmafreecooking.files.wordpress.com/2008

Eating During: 1. As a dessert after dinner 2. As a snack Eaten By: 3. In a drink It’s Origin: Dominican Republic Anyone in the world


Republic of Nicaragua

Capital: Managua https://www.cia.gov/library/publications/the-worldfactbook/geos/nu.html

Currency: Cordoba Naturally Grown Food Products Café- Coffee Platanos- Bananas Arroz- Rice Pollo- Chicken

Interesting Facts:

Carne de Ave

•Tortillas and cheese for breakfast •Gallo pinto is made of rice and beans and is very common •Lunch always has chicken soup •Beans and rice ate with most meals •Main meal is eaten at midday •Market always has tomatoes, cheese, bread, cabbage, and oranges

Poultry

Poultry is raised in Jinotega

Poultry is the meat from a domesticated bird used for food

Chicken is found in: Arroz con pollo, sopa, caesar salad http://www.historyforkids.org/learn/economy/pictures/chicken.jpg

http://www.ineter.gob.ni/Direcciones/Geodesia/SeccionMapas/SitioSeccionMapas/Deptos_con_Bordes/Jinotega.jpg

Chicken can be fried or boiled or grilled


Plato Principil Main Dish

Arroz Con Pollo Rice with Chicken

Eaten at variety of gatherings, large and small, anybody can eat it http://www.elise.com/recipes/archives/0043 02

Arroz Con Pollo originated in Spain and eventually became a favorite allover

Sal al gusto 3 cucharadas de aceite de oliva chorizos libraa 3 libras de pollo picado y sin huesos 6 tazas de caldo b?sico de pollo 1. 1 tablespoon olive oil 3 tazas de arroz lavado 2. 4 chicken thighs 4 aj?es criollos (opcional) 3. 4 chicken drumsticks 3 cebollas de huevo partidas y picadas 4. 2 teaspoons salt 4 dientes de ajo 5. 1/2 teaspoon fresh-ground black pepper 1 cucharada de pimienta negra en 6. 2 ounces smoked ham, cut into 1/4-inch dice pepas tomillo molido cucharadita 7. 1 small onion, chopped or?gano molido cucharadita 8. 2 cloves garlic, minced 1 taza de pasta de tomate alcaparras 9. 1 red bell pepper, chopped picadas con su vinagre taza 10. 1 green bell pepper, chopped (opcionales) 11. 1 3/4 cups canned tomatoes, drained and 1 unidad de piment-n verde o rojo en chopped tiritas 12. 1 tablespoon tomato paste 13. 2 cups canned low-sodium chicken broth or homemade stock 14. 1 cup rice, preferably long-grain 15. 2 tablespoons chopped fresh parsley

Originated in Spain

http://pwp.etb.net.co/fdrojas/Gastronomia/arroz_conpollo.jpg

http://farm1.static.flickr.com/46/115809980_5e91b6bbd5.jpg


Capital: Tegucigalpa https://www.cia.gov/library/pu blications/the-worldfactbook/geos/ho.html

Currency:Lempiras. 1 Lempira =18.9 U.S. dollars

6 Interesting Facts

https://www.cia.gov/library /publications/the-worldfactbook/geos/ho.html

Naturally Grown Food Products

1)Bananas are grown in the northern lowlands near the Caribbean Sea.

Coffee/ CafĂŠ

2)Children and adults in the northern lowlands near the Caribbean Sea eat lunch as their favorite meal.

Corn/ Maiz

3)Christmas dinner usually features turkey with stuffing.

Plantains

4)Milk is usually mixed with fruit in a drink called licuados.

Sugar

5) A special food in Honduras is coconut bread. 6)People in Honduras commonly eat tortillas with rice and beans.

Coconut The naturally grown food is a fruit, a nut, and a seed. It is grown on the southern part of Honduras on palm tree at Archeo Beach. Coconut Crab Soup and Coconut Muffins are recipes where Coconut is found in. It is prepared by often simmering and boiling.

Bananas/Platanos Beans/Frijoles Oranges/Naranjas Rice/ Arroz Cane Tomatoes Tomates Shrimp Shellfish

Coco coconut


Pan De Coco Coconut Bread There is no history about this recipe. Coconut Bread just like Banana Bread is eaten as a snack during most of the day. This recipe is a breakfast and a side dish.

http://www.mekuno.net/archives/Coco nut5.jpg

Ingredients1 1/2 coconuts grated 3 pounds all purpose flour 3 tablespoons yeast 1/4 cup warm water 1 tablespoon margarine 3 1/2 tablespoons sugar 3 teaspoons saltDirections1. Chip and grate coconuts. Add approximately 2 1/2 cups of warm water. Mix well. Squeeze out milk. 2. Dissolve yeast in 1/4 cup warm water, add 1 tablespoon sugar and 1 tablespoon flour, mix well, let rise. Then add remaining ingredients and knead until smooth and satiny. 3. If dough is a bit stiff, add a little more coconut milk. 4. Set aside in a pan, cover and let rise until double in bulk, about two hours. Divide into portions, depending on the size of the pans for baking, knead and form loaves. 5. Place in greased pans to rise again until double in bulk. 6. Bake at 350 degrees Fahrenheit for 40 to 45 minutes. When done take out of pan and cool on rack.

The Liberian Coconut Bread Recipe is a classic recipe from Liberia.


Ingredientes1 1/2 cocos molidos 3 libras de harina 3 cucharadas de levadura 1/4 taza de agua tibia 1 cucharada de margarina 3 1/2 cucharadas de azar 3 cucharaditas de sal Instrucciones1. Corte y muela los cocos. Agregue aproximadamente 2 1/2 tazas de agua tibia. Mezcle bien. Extraiga y aparte el agua. 2. Disuelva la levadura en 1/4 de taza de agua tibia, agregue 1 cucharada de azar y 1 cucharada de harina. Mezcle bien y deje que se eleve la masa. Agregue los ingredientes restantes y amase hasta que la masa est suave y satinada. 3. Si la masa est un poco dura, agregue m agua de coco.4. Coloque en una olla, cubra y deje que se eleve al doble del tama, por alrededor de dos horas. Divida en porciones, seg el tama de los moldes para hornear. Amase y forme barras.5. Coloque en los moldes engrasados para que otra vez se eleve al doble del tama.6. Hierva a 350 F (175 C) por 40 a 45 minutos. Cuando el pan est horneado, suelo de los moldes y enfrlo en una parrilla.


Capital: Buenos Aires

Argentina https://www.cia.gov/

Naturally grown food products: corn (maíz) wheat (trigo) soybeans (soya) sorghum (sorgo) grapes (uvas) apples (manzana) citrus fruits (frutas citricas) sugarcane (caña de azúcar) potatoes (papas)

https://www.cia.gov/

Currency exchange rate:

3.82 argentine peso per 1 US dollar

Interesting Food Facts 1. Argentina is know for its excellent beef 2. Mate is a popular drink in Argentina 3. Asado is like an American barbecue and is very tasty 4. Lunch is the main meal. Dinner is eaten after 9 o’clock 5. When you are eating you shouldn’t cough or use toothpicks 6. Eating in public transportation and streets is considered inappropriate

Ganado (livestock) Livestock is basically horse, cattle, sheep or any other animal on a farm. There is about 75 million cattle in Argentina. Livestock in Argentina is raised in the Pampas region. It is usually raised, slaughtered, refrigerated, and then processed. It can be found in recipies such as Potato and Beef Empanadas and Jugosas Empanadas Criollas Argentinas.

nilgs.affrc.go.jp


Salsa Chimichurri (Chimichurri sauce) History: The unusual name chimichurri comes from “Jimmy McCurry”, an Irishman who is said to have first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th Century, sympathetic to the cause of Argentine independence. The name “Jimmy McCurry” was difficult for the native people to pronounce so they called him Chimichurri. It is eaten by everyone and is usually eaten with meat especially during an asado.

http://4.bp.blogspot.com/

Chimichurri sauce salsa(sauce)

Chimichurri Sauce 1/2 cup olive oil 2 tablespoons fresh lemon juice 1/3 cup minced fresh parsley 1 clove garlic 2 minced shallots 1 teaspoon minced basil, thyme or oregano, or mixture Salt and pepper to taste Combine all ingredients and let set for at least 2 hours before serving.

Salsa Chimichurri Esta salsa sólo debe mezclarse bien. Se usa para aderezar las carnes asadas que deben estar a punto, es decir casi crudas en el centro. También para aderezar los chorizos criollos asados a la parrilla. Estos chorizos se componende carne vacuna en un 70 % de carne vacuna y 30 % de cerdo.


Peru

Perú

https://www.cia.gov/library/publications/theworld-factbook/flags/flagtemplate_pe.html

Naturally Grown Food Products Coffee/café Sugar/azúcar Corn/maíz Potatoes/papas Rice/arroz Beans/judáis Squash/squash Wheat/trigo Aparagus/espárrago Cocoa/cacoa Grapes/uvas Oranges/naranjas Lemons/limónes Beef/carne de vaca Banana/banano/plátano Pears/perros

Capital: Lima

https://www.cia.gov/library/publications/the-worldfactbook/maps/pe_largelocator_template.html

Peru’s currency is the nuevo sol and the exchange rate is 1 US dollar to 2.88 Peruvian nuevo sols

6 interesting facts about eating in Peru 1. Some lower-class families eat cocoa leaves to relieve hunger. This substance is also used to make cocaine. 2. In mountainous regions, farmers plant crops on terraces. 3. Most upper and middle class families have a varied diet. 4. The majority of lower-class families have a poor and monotonous diet 5. Many farm families own a small plot of land in which they barely produce enough to feed themselves 6. Most families eat three meals, but some have a pre-dinner at 6.

Rice Arroz

Rice is my food and a plant. As a cereal grain, it is the most important staple food for a large part of the world. It is the grain with the second highest worldwide production. Rice is grown mainly in Asia, but in Peru it is grown in the highlands. Some recipes of rice are arroz con leche, arroz chaufa and arroz con pollo. In Peru, rice is normally collected by hand. The fields are prepared by plowing with simple plows, fertilizing, and smoothing, after that the seeds are planted for 30-50 days then are transplanted and harvested.

http://preparednesspro.files.wordpress.com/2009/04/rice.jpg

http://weblogs.fox40.com/news/opinion/sacramentoscene/rice-strained.jpg


Arroz con leche-postre Rice pudding-dessert

http://www.e-pol.com.ar/newsmatic/usr/237/1405/arroz_con_leche.jpg http://bakinghistory.files.wordpress.com/2008/01/arroz-con-leche-ii.jpg

Arroz con leche literally means rice with milk, and its name has nothing special about it. The name probably originated with people adding rice with milk, and they called it arroz con leche. Arroz con leche can be made fairly easily and is eaten by many different people. Arroz con leche is eaten mainly during dinner as a desert and is a tasty treat. Arroz con leche was first made by locals mixing together rice and milk. They liked it, so they kept eating this dessert. It can be served in a variety of ways, from bowls to cups to glasses. Local variations include adding cinnamon, raisins, and chocolate. http://farm3.static.flickr.com/2017/2284673118_b101347dde.jpg

Arroz con Leche (Rice and Milk)  —  Dessert

Arroz con leche (arroz y leche)

Ingredients

Ingredientes

1/2 c. white rice cinnamon powder and sticks 3 cloves 1 can evaporated milk (carnation) 1/2 c. sugar 1t. butter 1/2 c. raisins

1/2 taza de arroz blanco canela en polvo y palillos de canela 3 clavos de olor 1 lata de leche evaporada 1/2 taza de azúcar 1 c mantequilla 1/2 taza de pasas Instrucciones 1. Hierva el arroz en 2 tazas de agua con el azúcar, 2 palillos de canela y los 3 clavos de olor. 2. Cuando está cocido, agregue la leche, la mantequilla y las pasas. Deje enfriar o refrigerar. Sirva con la canela en polvo encima de los tazones de postre

Directions 1. Boil the rice in 2 cups of water with the sugar, 2 sticks of cinnamon and 3 cloves. 2. When cooked add the milk, butter and raisins. Let cool or refrigerate. Serve with cinnamon powder sprinkled on top in dessert bowls.


Capital:Quito Six interesting facts about Ecuador http://michellek.files.wordpress.com/2009/05/ecu ador_map2.jpg

 Some common types of foods in Ecuador are fast food.  In the high populated cities,dinner could “begin at 7:30 or 8:00 P.M.”  Children don’t have enough milk, meat, and eggs.  In the Ecuador culture “the midday meal” is “the most important meal.”

 If your in Ecuador on Good Friday, you can experience a soup from fish which has 12 grains. Twelve grains “symbolize the 12 apostles.

 An interesting fruit in Ecuador is called naranjilla.

Naturally grown food products English

Español

Mangoes

Mangos

Melons Custard apples manzanas

Melons Crem de

Papayas Taamarinds Passion fruit

Papaya Tamarindo Fruta de la pasión

Currency exchange rate $55.61 billion http://useventing.com/blog/wpcontent/uploads/2009/04/flag-ecuador.gif


pan de yuca yuca bread

Yucca is usually grown in different South and Latin American countries. It is usually “grown on plantations  Yuca is a root plant grown in the ground.  Yuca can be used as an appetizer or breakfast, (aperitivo, deseyuno.)  Yuca grows in the southwestern part of the U.S. It also grows in various parts of South and Central America.  Yuca Is eaten in the morning or sometimes as an appetizer.  Yuca is eaten in Ecuador and various other places in South America

Ingredients: 2 ½ cups yuca flour 4 cups grated mozzarella cheese 1 tsp baking powder Pinch of salt 1 stick of butter, room temperature, cut into 8 pieces 2 large eggs Preparation: Combine the yuca flour, cheese, baking powder and salt in a food processor, blend to mix well. Add the butter and eggs Mix until small dough balls begin to form Remove the dough from the food processor and roll into a ball, you can make the dough ahead and store in the refrigerator for up to a day. Pre-heat the oven to 500 F . Make small round shaped breads with the dough and place on a cookie sheet with parchment paper. Bake immediately or store in the fridge until ready to bake. Bake for about 7 minutes and turn on broiler until the breads are golden, about 3-5 minutes. Serve immediately, can be served alone or with tree tomato aji.

Ingredientes •

3 tazas de harina

1 kilo de yuca rallada

4 huevos

1 taza de natilla

1 taza de mantequilla

1/2 Kg. de queso rallado

1 cucharada de royal

azúcar al gusto

http://laylita.com/recipes/wpcontent/uploads/2008/01/pan-de-yuca5.JPG

Preparación

Yuca is the naturally grown food product. Yucca is a vegetable that is starchy and it is also white. Recipes: Yuca bread, yuca chips, yuca black bean fritters, baked yuca rolls, yuca con mojo, yuca pancakes

Se bate todo muy bien. Se enmantecan las bandejas para horno y se van poniendo partes de la pasta a las que les han dado forma de bolitas. Se ponen en un horno caliente dejándolas hasta que se doren.


Puerto Rico is a part of the United states. The capital of Puerto Rico is San Juan.The exchange rate is the U.S. dollar.

Puerto Rico

Some naturally grown food products are: •Sugarcane (caña de azúcar) •Coffee (café) •Pineapples (piña) •Plantains (platanos)

Interesting food facts •Their cooking is similar to Cuban style •Adobo and sofrito are seasonings that are used commonly •The fertile fields produce fresh vegetables •Eating time is similar to America •They have unique foods •Cooking is a unique tasty blend of Spanish, African, Taíno, and American influences

•Banana (banana) •Chickens (pollo)

Bananas Plátanos Bananas are fruits that grow on trees. It is grown in Central America. Some recipes that it is found in are banana bread, banana muffins, and banana milkshakes. You can find it in the tropics as well.


Bananas Ingredientes 1 plátano verde aceite Sal Cómo llegar pelar la banana. cortar en 2 cilindros cm. estos cilindros freír hasta que el plátano es un color amarillo pálido. Retirar del fuego. lugar en una superficie no porosa y el uso de un vaso o un plato de calabaza que el plátano para hacer círculos alrededor de medio Cm. denso. Use la sal a su gusto y freír hasta que estén crujientes

Tostones

In Puerto Rico there was always an abundance of bananas. Because of that there were a lot of recipes that included them.

Ingredients Ingredients •1 green banana •oil •Salt Directions 1.peel the banana. 2.cut into 2 cm cylinders. 3.fry these cylinders until the banana is a pale yellow color. 4.remove from the heat. 5.place on a non-porous surface and using a glass or a plate you squash the banana to make circles about half a Cm. thick. 6.Use salt to your own taste and fry until they are crispy. Banana tostones are a desert and sometimes a snack They are eaten in the middle and the end of the day


Naturally Grown Food Products Corn Potatoes Rice Peas Beans Grapes Onions

LĂşcuma is an egg fruit. It is mostly grown in Peru. One recipe it is seen in is Flan de lĂşcuma.

Maiz Papas Arroz Guesantes Frijoles Uvas Cebolla


Delicias de lúcma y manjar — Dessert Ingredientes 3 claras de huevo 175 gramos (6 oz.) de azúcar 200 gramos (7 oz.) de pulpa de lúcma (berenjena) 10 hojas de gelatina 50 gramos (1,7 oz.) de manjar blanco 15 mililitros (0,5 oz.) de jugo de limón 250 mililitros (8,5 oz.) de crema batida Instrucciones 1. Prepare el merengue con el az y las claras de huevo. 2. Remoje las hojas de gelatina en agua fria. 3. Escurra la gelatina y luego derrita en un taz adentro de una cacerola con agua hirviendo. 4. Agregue la gelatina a la pulpa de la fruta. 5. Agregue el jugo de lima la pulpa de lma. 6. Agregue el merengue a la pulpa de la fruta. 7. Ponga en un molde y luego refrigere por 2 horas.

Delicias de lucuma y manjar ( Lucuma Fruit and Caramelized Milk) — Dessert Ingredients 3 egg whites 175 grams sugar 200 grams lucuma pulp (Chilean egg fruit) 10 Gelatin leaves 50 grams manjar blanco (Chilean caramelized sweetened condensed milk) 15 milliliters lemon juice 250 milliliters whipped cream Directions 1. Prepare a meringue with sugar and egg whites. 2. Dip the gelatin leaves in cold water. 3. Drain the gelatin and then melt it in a bowl inside a saucepan of hot water. 4. Add the gelatin to the fruit pulp. 5. Add the lemon juice to the lucuma pulp. 6. Add the meringue to the fruit pulp. 7. Put in a mould and then put in the fridge for 2 hours.


(Peru)

http://countryreports.com/

Country FactsCapital:Lima Currency:sol Exchange Rate: 1 dollar= 2.9183 peruvian sol Continent:South America

http://www.worldmapsinfo.com/

Facts about mealtimes, food, and eating: 1) 2) 3) 4) 5)

6)

They season many dishes with onions and hot peppers Rice, Potatoes and/or bread accompany most main dishes Poorer native people chew leaves of coco to relieve hunger. The diet of Indigenous people that live in the highlands consist mostly of potatoes, beans, corn, squash, and soups. At mealtime, both hands must be kept above the table at all times, to show respect, but do not bring your elbows above the table, because that shows disrespect. Dinner is served at around 8:00 PM. Guests are expected to eat all of the food that is offered to them.

1) 2) 3) 4) 5) 6) 7) 8)

Rice (arroz) Potatoes (papas) Beans(frijoles) Corn(maíz) Squash(aplastamiento) Wheat(trigo) Coffee(café) Fruits and vegetables (frutas y verduras)

Where is it grown? Almost all of Peru’s rural land is used for farming things like rice.

What is rice? Rice is a grain. It is grown as an annual plant. Rice has long, slender leaves from 50 to 100 cm. long.

Rice accompanies most main dishes, and also is found in recipes like, arroz con leche.

Naturally grown food products:

(rice) http://www.pngtradings.com/

How is rice grown and collected? Traditionally, they flood the fields after planting, so that there are no weeds, then, after collected, the rice is milled using a rice huller. If you remove the rest of the germ, it becomes white rice, if not, then it is brown rice.


There are over 100 different recipes for Arroz con Leche. People all over the world eat and make rice pudding.

A de

lic io u

s d ess e rt

This recipe originated in Asia. The Europeans brought it to South America.

(Rice Pudding)

Yum!! Rice Pudding is generally eaten as a dessert, and it is eaten all over the world. It is prepared differently in different countries.

http://consumecafe.com/

Ingredientes 1/2 taza de arroz blanco canela en polvo y palillos de canela 3 clavos de olor 1 lata de leche evaporada 1/2 taza de azĂşcar 1 c mantequilla 1/2 taza de pasas Instrucciones1. Hierva el arroz en 2 tazas de agua con el azĂşcar, 2 palillos de canela y los 3 clavos de olor. 2. Cuando estĂĄ cocido, agregue la leche, la mantequilla y las pasas. Deje enfriar o refrigerar. Sirva con la canela en polvo encima de los tazones de postre

Ingredients 1/2 c. white rice cinnamon powder and sticks 3 cloves 1 can evaporated milk (carnation) 1/2 c. sugar 1t. butter 1/2 c. raisens . Directions 1. Boil the rice in 2 cups of water with the sugar, 2 sticks of cinnamon and 3 cloves. 2. When cooked add the milk, butter and raisins. Let cool or refrigerate. Serve with cinnamon powder sprinkled on top in dessert bowls.


https://www.cia.gov/library/publicat ions/the-worldfactbook/maps/ve_largelocator_te mplate.html

Naturally Grown Products in this country

https://www.cia.gov/library/publications/th e-worldfactbook/flags/flagtemplate_ve.html

Maiz

Corn Aguacate Avocado Pina Pineapple Frijoles de Chocolate Cocao Beans Tomates Tomatoes 6 Interesting Facts about Frijoles Beans CafÊVenezuela: Coffee Bananas The people eat the largest Bananas Capital of Venezuela = Caracas meal between 12 and 3 Currency = Bolivars o’clock Exchange Rate = 2.145 bolivars Light supper eaten around 8 per US dollar Eat arepas (corn/wheat pancakes) instead of bread

Corn is a vegetable that is picked or taken by a machine called a corn harvester off of a stalk It is used in many important recipes in Venezuela, such as arepas, which are the staple of their diet, and hallaca, another popular dish

A popular dessert is guavas in syrup and cream cheese?!

Corn is grown mostly in the central plains of Venezuela Corn is usually picked directly from the stalk, and is usually made to substitute for wheat in flour

Many Venezuelans go home to eat lunch with their family Grow a wide variety of fruit (papayas, watermelons, mangos, bananas, pineapples, guavas, oranges and strawberries)

http://www.worldcommunitycookbook.org/season/gui de/photos/corn.jpg


IN ENGLISH Ingredients 1 basic arepa dough 2 tablespoons oil 1/2 pound ground pork 1 medium onion, chopped 1 clove garlic, minced 1 small green chile, chopped 2 large tomatoes, peeled, seeded and chopped 1/2 teaspoon achiote powder 1/2 teaspoon ground cumin 1/4 teaspoon thyme leaves 1/4 teaspoon black pepper 1 teaspoon salt 8 pimento-stuffed olives, sliced 1 tablespoon capers Directions 1. Heat oil in a heavy skillet over medium heat, add meat, onions, garlic, green chilies, tomatoes, achiote, cumin, thyme, black pepper and salt, and cook, stirring occasionally, for 20 minutes, or until tomatoes have formed a thick sauce. Stir in olives and capers. 2. Prepare a basic arepas, shape into 3-inch discs (3/4-inch thick), cook. When done, split in half, fill with meat sauce and serve hot.

EN ESPANOL Ingredientes 1 masa básica de arepa 2 cucharadas de aceite 1/2 libra (225 gramos) de cerdo molido 1 cebolla mediana picada 1 diente de ajo molido 1 chile verde pequeño picado 2 tomates grandes, pelados, sin semillas y picados 1/2 cucharadita de polvo de achiote 1/2 cucharadita de comino molido 1/4 cucharadita de hojas de tomillo 1/4 cucharadita de pimienta negra 1 cucharadita de sal 8 aceitunas rellenas de pimiento, en rebanadas 1 cucharada de alcaparra Instrucciones 1. Caliente el aceite en un sartén grueso a fuego medio. Agregue la carne, las cebollas, el ajo, los chiles verdes, los tomates, el achiote, el comino, el tomillo, la pimienta negra y la sal. Cocine, revolviendo de vez en cuando, por 20 minutos o hasta que los tomates hayan formado una salsa espesa. Agregue las aceitunas y la alcaparra, y revuelva. 2. Prepare arepas básicas, haga discos de 3 pulgadas (7,6 cm) de diámetro y 3/4 de pulgada (2 cm) de grosor, y cocínelas. Cuando estén hechas, córtelas a la mitad, rellénelas con la salsa de carne y sírvalas calientes.

The origin of arepas lead back to Native Americans in the basins of the Amazon and Orinoco Rivers The history of the arepas are that thry were made by the natives in the Orinoco and Amazon river basins, and was introduced to Spain by the early conqustadors. It was not widely spread until after the independence of Venezuela, but now Arepas restaurants are very widespread The name cames from the thing that the Native Americans heated the corn on

http://images2.wikia.nocookie.net/recipes/images/3/3 7/Imagesaaa.jpg

Arepas rellanas con guiso de carne is a main dish in Venezuela Arepas rellanas con guiso de carne es un plato principal en Venezuela They are eaten at any time of the day This recipe is mostly eaten in Venezuela, but also eaten in Colombia


Capital: Madrid Euros=Dollars 0.7338 WorldFactBook.com

1)

In Spain lunch is the main meal.

2)

In Spain lunch is a time when families gather together.

3)

In different regions of Spain they have their own dishes.

4)

Tapas Bars are very popular in all regions of Spain.

5)

Tapas Bars can be found all around the world.

6)

Apples=Manzanas Beef=Carne de vaca Fish=Pescado Rice=arroz Citrus=Citrico Vegetables=Verduras Grapes=Uvas Lemons=Limon Wine grapes=

WorldFactBook.com

Spain is one of the bigest wine producers.

What is Citrus Fruit? Citrus Fruit is a fruit that has skin, juice, pulp, seeds sometimes, and there are many more examples.

Where is Citrus Fruit grown?

(Citrus Fruit)

What are some recipes Citrus Fruit is found in? Some recipes are Songria, Citrus Flan, Citrus and Garlic Shrimp grilled on Rosmary branches.

Libysn.com

Citrus Fruit is mostly found in tropical climates. Also Mediterranean like climates. How is Citrus Fruit grown and collected?

Dreamstime.com

Abcnews.gov.com

Citrus Fruit is grown on a tree. The fruit will then be picked right off the tree then the people can eat it or make foods out of it.


Dessert - Postre Citrus Flan is found all around the world. It is a very famous dessert.

Citrus Flan’s origin is Mexican. Find.my recipes.com

Ingredients・1 2/3ハ cupsハ sugar・1ハ orange (about 1/2 lb.)・1ハ lemon (about 5 oz.)・2ハ cupsハ milk or half-and-half (light cream)・2ハ cupsハ whipping cream・12ハ large egg yolks ・1/4ハ cupハ tawny port・1/2ハ cupハ sliced strawberries (optional)Preparation1. In a 10- to 12-inch frying pan over high heat, tilt and shake 2/3 cup sugar often until it liquefies and turns amber, 3 to 5 minutes. At once, pour into a 10-inch pie pan (at least 6-cup capacity). Quickly tilt pan to spread syrup over bottom; it doesn't need to cover completely.2. Rinse orange and lemon; with a vegetable peeler, pare off colored parts of orange and lemon peel in thin strips. In unwashed frying pan, mix peel and remaining 1 cup sugar, pressing peel with a wooden spoon to release oils.3. Add milk and cream to citrus-sugar mixture. Set over medium-high heat and stir occasionally until steaming (do not boil). Cover pan and remove from heat; let stand 10 to 15 minutes.4. Meanwhile, in a bowl, beat egg yolks and port to blend. Pour hot milk mixture through a fine strainer into a 1-quart glass measure; discard peel. Gradually whisk milk mixture into egg yolk mixture until blended.5. Set caramel-lined pie pan in a slightly larger baking pan about 2 inches deep. Pour custard mixture over caramel. Carefully transfer both pans to a 350。 regular or convection oven. Pour about 1 inch boiling water into outer pan.6. Bake until center of custard barely jiggles when pie pan is gently shaken, 40 to 45 minutes. Lift custard from hot water and chill until cold, about 1 1/2 hours; cover and chill at least 12 hours or up to 2 days.7. Run a knife between flan and pan edge. Invert a large rimmed platter over flan; holding pan and platter tightly together, invert and let flan and syrup slip out. Lift off pan.8. Cut flan into wedges and use a pie server to transfer to plates. Spoon syrup equally over portions; garnish with sliced strawberries, if desired.


The capital of Costa Rica is San José

The currency in Costa Rica is called Colónes. One colónes is equal to $800.00. 1. 2. 3. 4.

They eat beans, coffee, corn, eggs rice, squash, and fruit. The naturally grown food Families serve product would be the cocoa beef,fish,poultry, and many bean kinds of soups. Virgórón is a dish imported. It is grown in tropical enviorments. Dinner is mostly eaten at home.

5.,

Afternoon coffee is at 7:30 pm.

6.

Their food tends to be blander than mexican food.

Some recipes it can be fund in is chocolate cake, chcolate icecream, and

.

chocolate bars

The cocoa tree needs constant warmth and water to survive.

https://www.cia.gov/library/publicatio ns/the-worldfactbook/region/region_cam.html

http://people.uncw.edu/jaram/costa_ rica_flag.jpg

Bananas Pineapple Coffee Melons Sugar Corn Rice Beans

Bananas Piñas Café Melones Azúcar Malz Arroz Frijoles

http://farm4.static.flickr.com/3461/37 55682759_4cf5d10717.jpg


The Cocoa tree was discovered 2,000 years ago The pods of this tree can be changed into chocolate

It is a dessert or pastre. It’s origin is South America. It is eaten as a dessert or snack. It is eaten by anyone who likes it. Its name does not have a special story.

http://farm4.static.flickr.com/3461/3755682759_4cf5d10717.jpg

Churros doughIngredients:Vegetable or Olive Oil 1 cup water 1/2 cup margarine or butter 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup sugar 1/4 teaspoon ground cinnamon (optional)MethodTo make the churros dough, heat the water, margarine and salt until boiling in a saucepan. Add the flour and mix well and vigorously over low heat until the mixture forms a ball, that should be about 1 minute. Remove from the pan from the heat and beat in the eggs all at once. Continue beating until smooth and then add to saucepan while continually stirring mixture.Heat about 2 to 3 cm of oil in a frying pan over medium heat.Spoon the mixture into a churros maker or a cake decorators' tube with large star tip.For the first time squeeze 10 cm strip into the hot oil, frying 3 or 4 strips at a time until golden brown, turning once, cook for about 2 minutes on each side. Drain the churros on paper towels, and sprinkle with sugar. Cinnamon is a nice addition with the sugar, although not exactly traditional.Don稚 forget to try the traditional coil, starting in the middle of the pan keep a constant pressure on the dough-filled tube, trying not to break it.Thick Chocolate sauce for Churros Dunking2 cups milk 4oz dark chocolate, chopped 1 tbsp cornstarch 4 tbsp sugarMethodPut the chocolate and half the milk in a pan and heat gently to dissolve the chocolate, keep stirring until the chocolate has melted. Dissolve the cornstarch in rest of the milk and add to the chocolate with the sugar. Cook on low heat, constantly stirring, until the chocolate has thickened, this should take about five minutes. Adding extra cornstarch if necessary (depending on the dunking consistency you like). Remove from the heat and whisk until smooth. Los ingredientes que necesitaremos son (aparte de una buena sonrisa y un delantal por si nos manchamos): -aceite -azúcar -chocolate (。mmm!) -crema (。cremita!) -dulce de leche -1 pizca de sal 1 taza de agua -1 taza de harina -y finalmente 30grs de mantecaDe utensilios necessitaremos: -cuchara de madera -olla/cazerola -churrera -papel de cocina (para secar los churros del aceite)Esta es una de las recetas mas simples y faciles de recordar.Colocar en una olla el agua y la manteca, y poner el fuego fuerte para que rompa hervor. Retirar y poner la harina de golpe sin parar de remover hasta que ésta desparezca en forma de polvos. Llevar al fuego y con una cuchara de madera revolver hasta que la masa se despegue de las paredes de la cazerola. Dejar templar. Poner la masa en una churrera y hacerlos de la forma deseada sobre el aceite caliente. Freír hasta que se doren, escurrirlos con papel y pasarlos por azúcar aún calientes para que se peguen. Rellenar con dulce de leche, crema o chocolate con lo que se desee (comer en caliente). Y si aún quieres unos churros meas dulces, bañarlos Con chocolate desecho y dejar enfríar sería una buena opción :D Que disfruten a gusto con la receta que os he facilitado y que aproveche! ;)(por cierto, siempre pueden acompañar unos buenos churros con chocolate desecho, en este caso recomiendo comprar "paladin a la taza", con leche y a 。disfrutar de una merienda rica, rica!)

http://diddilydeedotsdreamland. zoomshare.com/files/Kayleigh/c acao_tree.jpg


República del Ecuador Republic of Ecuador http://www.progresoverde.org/images/ecuador-flag.gif

Capital: Quito Currency: US Dollars https://www.cia.gov/library/publ Interesting Facts About Eating in Ecuador: ications/ 1. In Ecuador the mid-day meal is most important. 2. People from Serra like to eat a lot of meat. 3. Many Ecuadorian dishes include goat stew. 4. Ecuadorian food includes a great verity of vegetables and fruits. 5. Special foods are served on holidays. 6. Ecuadorians boil their coffee until it’s thick and strong.

Some foods that are naturally grown/found in Ecuador: 1. Los Bananas - Bananas 2. El Café - Coffee 3. Arroz - Rice 4. Los Papas - Potatoes 5. El Pescado - Fish 6. Los Platanos - Plantains

Casava/Manioc Cassava Cassava is a naturally grown product that grows tall and could sometimes even reach up to 15 ft. It originally came from South America, but it’s also found in the Southern part of the U.S.

http://img.alibaba.com/photo/1 1521854/.jpg

It is a heat loving plant. In order for it to grow, it needs a minimum of 80 degrees warmth. Some special recipes with Cassava are Cassava Pudding, Nena Zefara’s Cassava Bibinka, and Cassava Cake.


Muchines de Yuca Cassava Balls Interesting Facts: The Cassava Balls are a tasty Ecuadorian appetizer (apertivo) with an inside filling. They are served with a topping of hot pepper souse. The Cassava Balls are usually eaten before the meal or in between meals. They could be eaten by anyone, there is no particular group of people that it should be served to. RECIPE IN ENGLIESH: * Filling (see notes) -- 1 cup * Yuca (cassava), peeled and grated -- 1 pound * Onion, grated -- 1 * Egg -- 1 * Salt and pepper -- to taste * Oil for frying Method 1. First, prepare the filling of your choice according to directions below. Set aside. 2. In a large bowl, mix together the yuca, onion, egg, salt and pepper. 3. Place about 1/4 cup of the yuca mix in one hand and form a depression in the middle with your thumb. Place about 1 tablespoon of filling in the depression and fold the yuca over to enclose it. Form the yuca into an egg-shaped ball and squeeze out any excess moisture. Set aside and repeat with the rest of the yuca and filling. 4. Heat oil 1 to 2 inches of oil in a skillet, deep pot or deep fryer over medium-high heat until it shimmers. Add 3 to 4 muchines balls at a time and fry until golden brown and cooked through, about 3 to 5 minutes. Turn midway to brown both sides. 5. Remove to a paper towel-lined plate and serve hot

http://estaticos01.cache.elmundo.net/magazine/imagenes/2003/183/1048874256.jpg

The origin of the Cassava Balls/ Muchines De Yuca is Ecuador. The name of the food comes from the name of the original product. RECETA EN ESPANOL: * 1 kg de yuca o mandioca * 1 cebolla * 250 grs de queso fresco * 2 huevos * Achiote o Onoto * sal y pimienta * Perejil Elaboraci : Paso 1: Hay dos formas de hacerlo: 1ェ) Rallar la yuca, escurrir bien y condimentar con el achiote y la sal; 2ェ) Pelar la yuca, cortar en trozos y cocer en abundante agua hirviendo. Triturar en un robot, incorporar el achiote o piment , los huevos batidos y condimentar con sal. Paso 2: En ambos casos hay que formar unos palos gruesos o dar forma de bolas alargadas; colocar en el centro de cada muchine una cucharada de cebolla, perejil picado, un poco de queso fresco rallado y cerrar bien. Fre� en mantequilla o aceite bien caliente, retirar cuando est駭 dorados sobre una rejilla para que escurra el resto de aceite y servir enseguida.


United Mexican States

Estados Unidos Mexicanos

6 Interesting facts. Dos and don’ts Capital:

Cididad de mexico 1. In Mexico the food is light or heavy depending on how the family eats.

Currency: Pesos

2.Lunch is usually the main meal of the day. 3.In Mexico it is inappropriate to eat while walking. 4.People eat lunch at around 12:00 PM 5. People say that chocolate came from Mexico 6. Children usually eat breakfast at school

Naturally grown food products Tomatoes

Tomates

Rice

Arroz

Jalapeno peppers Guacamole

Jalapeno Guacamole

Chocolate

Chocolate

Wheat

Trigo

Beans Beef

frijol Vaca


United Mexican States

Estados Unidos Mexicanos Tomatoes are normally grown on farms.

A naturally grown food product is tomatoes.

Some recipes are nachos, chilli, tacos, salsa, and enchiladas. Tomatoes are grown on a vine anywhere in the world and weigh about .20 pounds.

Chilly with cheese Some history about chile con queso is that it was originated first in Mexico then brought to Texas.

Chile con queso was made in Mexico.

Chile con queso Chile con queso is usually an appetizer. Chile con queso es un aperitivo.

Chile con queso is usually eaten at noon.

Anyone can eat chile con Chile con queso can also be spelled queso. Chili con queso.

Recipe English 1 lb velveeta cheese, cubed 1 8 oz jar of salsa 2 tbsp chopped cilantro

Espanol 1 kg de chile chilaca 1/2 cebolla 2 ajos 2 tomates de tamano mediano


Cuban Map

Capital of Cuba: Havana

Cuban Flag

Currency: Pesos Interesting Facts • Traditional Cuban cusine is called Criollo

Exchange Rate: 92 pesos= one US dollar

• Use hints and blends of Spanish, Caribbean, Portuguese, French, Arabic, and Chinese techniques • Most common seasonings are onion and ajo, “garlic” • In 1962 all Cubans had equal access to food • Coffee is usally served strong and sweet • A typical breakfast is toast dipped in white coffee

Food product Sugar (Sugar) Tobacco (Tabaco) Citrus (Fruta Citrica) Coffee (Café) Rice (Arroz) Potatoes ( Papas) Beans (Frijoles)


Plantain is the naturally grown food product. It is grown in the tropics. Plantain is found the recipe to make plantain chips. It is prepared/collected by being picked off of a tree after it is no longer mostly green. When plantains turn yellow, they can be eaten, but are not sweet. If you wait until they are almost pretty much black, they are much sweeter and better/easier to fry.

Sweet Plantain Ripe Plantain


RECETA INGREDIENTES: -1 Plátano por persona -1 copa de vino dulce - Azúcar - Canela - Mantequilla

RECIPE

ELABORACION: 1. Pelar los plátanos y freirlos enteros en la mantequilla

INGREDIENTS: - 1 ripe plantain per person - Oil PREPERATION: 1. Peel the plantain 2. Cut it into 1 inch thick slices 3. Fry it in the oil until it is golden

2. Una vez dorados añadir el vino dulce, la canela y el azúcar dejando cocer 5 minutos 3. Servir bien calientes.

FACTS/HECHOS • Plátanos Dulces fritos es un racíon (Sweet Fried plantain is a side dish.) • Sweet Fried Plantain comes from Africa, India, and Egypt. • Cuban Families often eat this dish. It is consumed by every member of the family. • It is usually eaten at dinner as a side dish.


( Worldfactbook.com)

Interesting facts

( Worldfactbook.com )

Capital: Ciudad de Guatemala Currency: Quetzal Exchange Rate: $1 = 8.16 quetzals Naturally grown foods: La Banana (Banana), El Café (Coffee), Frijoles (Beans), Caña de azúcar (Sugar Cane)

Hands are kept above the table during meal time. Foods are often ate with hands. After a meal, everybody thanks each other, even the chef. Maize and beans are the basis of countries foods. Most people eat three meals a day. Corn tortillas are eaten with every meal.

( Banana ) A Banana is a fruit grown in trees with a peel and usually eaten raw. Bananas are commonly eaten raw. They are collected off of trees by farmers and other sellers. Sometimes bananas are cooked to caramelize the sugar.

The banana is grown in warm climates, in large trees.

Some recipes the banana is found in are: platanos al horno, and grilled banana which is usually eaten with ice cream as a dessert.


Tres leches de banana is a variation of the dessert tres leches. Some historians believe that the recipe comes from Nicaragua, but nobody knows for sure. Tres leches de banana is a very dense, moist, cake. The cake is soaked in a mixture of either heavy or evaporated cream.

Tres Leches de Banana is not a very rare dish. It is eaten by both the rich and middle class. Most people can afford to make this dish which makes it very popular.

Tres leches de banana es un postre Tres leches de banana is a dessert.

This recipe is a very rich dense cake usually eaten at festivals or special occasions .


Ingredientes * PASTEL * 6 claras de huevo tamaño grande * 1/2 taza de azúcar granulada, uso dividido * 6 yemas de huevo tamamaño grande * 1 taza de harina para todo uso, cernida * CREMA * 1 lata (14 oz.) de leche condensada NESTLÉ CARNATION Sweetened Condensed Milk * 1 lata (7.6 fl. oz.) de Media Crema NESTLノ, o 1 taza de crema espesa para batir * 2/3 taza (lata de 5 fl. oz.) de leche evaporada de CARNATION Evaporated Milk * 1/4 taza de brandy * 1 cucharadita de extracto de vainilla * PARA LA CUBIERTA (BAÑO) * 1 taza de crema espesa para batir * 2 cucharadas de azúcar granulada * 1/2 cucharadita de extracto de vainilla Instrucciones PARA EL PASTEL: PRECALIENTA el horno a 375ー F. Engrasa y enharina un molde desarmable con aro de resorte (springform) de 9 pulgadas. BATE, en un tazón grande, las claras y 1/4 taza de azúcar a punto de nieve. Combina las yemas y el azúcar restante en un tazón pequeño; bate hasta obtener un color amarillo claro. Incorpora a la mezcla de yemas, la mezcla de claras y la harina envolviéndolas alternadamente. Vierte en el molde preparado. HORNEA de 15 a 20 minutos o hasta que esté dorado y un palillo salga limpio después de insertarlo en su centro. Saca del horno y colócalo sobre una rejilla. PARA LA CREMA: COMBINA la leche condensada, la media crema, la leche evaporada, el brandy y el extracto de vainilla en un tazón mediano; mezcla bien. Con un palillo perfora por completo la superficie del pastel. Cúbrelo con 2 tazas de esta crema. Con una cuchara cubre la superficie del pastel con la crema que sobra por los lados del molde. Deja reposar por 30 minutos o hasta que el pastel absorba toda la crema. Quita el aro. PARA LA CUBIERTA (BAムO): BATE, en un tazón pequeña la crema, el azúcar y el extracto de vainilla a punto de nieve. Cubre la superficie y los lados del pastel. Sirve de inmediato con la crema restante. http://www.micocinalatina.com/recipes/detail.aspx?id=121630


Espa単a Madrid Euro .7338, 0.6827, 0.7345, 0.7964, 0.8041

vegetables verduras grain cereals olives olivo wine grapes vino uvas fish pescado beef carne pork carne citrus auranci単eo

1.Breakfeast is usually a deep

fried pastrie called a churo. 2. Main meal begins no later than 2:00 pm 3. Meals include a lot of courses 4. After the meal people take a siesta 5. Around 5:00-6:00 people have a snack. 6. Dinner is around 9:0010:00

Paella

http//www.lapaella.net/

Simple Paella Recipe Recita de la Paella Paella is a main dish and originated in Spain. It is also eaten at lunch

Vegitable, grown on farms Paella is made in spain


* Serves: 6-8 * Difficulty: Intermediate * Preparation time: 60-90 minutes Ingredients 1/2 pint of olive oil 2 bowls of rice (1lb. 5 oz. approximately) 5 bowls of fish broth 1/2 lb. of shrimps 2 mid-sized squids 2 lb. of mussels or clams 1 green pepper 1 red pepper 1 small can of peas 1 small onion 2 tomatoes Saffron 1 clove of garlic (optional) Parsley Salt Preparation

http//www.lapaella.net/

Start to heat half of the oil and once warm toss the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled. Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan. In a pot, begin to cook in cold water the shells of the shrimps, reserving the tails. In another ladle cook the mussels with little water (well washed before with water and salt). As soon as the shells open up, take them away and take off the half that doesn't have the bug, reserving the other halves and straining for a very fine strainer the broth where they have cooked, as well as that of the waste of the shrimps. Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the cut squid to ribbons or in fine hoops and the rice. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the broth of the remains of fish, hot but not boiling. This is completed with the 5 broth bowls. Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire. Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan. Incorporate now the shrimps tails and when the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, the mussels and the peas. Let it cook about 20 minutes. Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes. Serve it with some big clusters of lemon without peeling like decoration.


600 gramos de arroz 1/2 de pollo troceado 2 alcachofas 2 pimientos rojos medianos 2 tomates maduros Pimienta molida Un diente de ajo Perejil 1 hebra de azafran (o colorante) Aceite (un vaso, 1/4 de litro) 1/2 limon Ramitas de romero y tomillo Sal Pasos:

http//www.lapaella.net/

Paso 1: Se frie el pollo con aceite. Una vez frito se pone a hervir con 8 vasos de agua. Paso 2: Se sofrien las alcachofas, el pimiento y se separan aparte Por otro lado se sofrie el tomate y el ajo. Paso 3: Se echa el arroz y se le dan unas vueltas con el tomate y el ajo ya sofrito. Paso 4: El pollo debe estar ya hervido tras una 1/2 hora y antes de que se termine de sofreir el arroz con el tomate y ajo, se anade todo. Esto es: el pollo ya hervido con su agua (el pollo debe llevar 6 vasos de caldo tras hervirlo); despues se anaden las alcachofas y el pimiento; el zumo de medio limon poco de pimienta, un poco de perejil, tomillo, romero, la hebra de azafran picada (si no se tiene azafran puede utilizarse colorante) y sal. Paso 5: Ya tenemos todo lo anterior en la paellera o sarten. Al principio fuego fuerte, a mitad de coccion baja a medio fuego y tras unos 20 minutos en total (mas cinco minutos de reposo) ya debe estar lista para servir.


The Map

Nicaragua

20
Cordobas
per
US Dollar

6
interesEng food
facts

Chicken (Carne
de ave)

The
Flag

Some
naturally grown
foods Rice Arroz Corn Maiz Coffee Café Beef Bistec Beans Judías

Beans
and
rice
are
a
very
important
part
of
nearly
every
Nicaraguan
meal. Their
main
meal
is
eaten
at
Midday. Both
hands
(not
elbows)
should
remain
above
the
table
at
all
Emes. Corn
is
used
in
many
foods
as
well. EaEng
is
complimented
with
pleasant
conversaEon There
are
many
typical
foods
in
Nicaragua,
including
the
TorElla.

The
naturally
grown
food
product
is

chicken, and
Nicaraguan
farmers
grow
it
on
their farms. It
is
found
in
these
recipes: Chicken
Tamales Chicken
with
rice It
is
mostly
cooked,
but
someEmes
is
eaten raw.


Arroz
con Pollo

Arroz
con
pollo
is
a tradiEonal
dish made
in
LaEn America
and
Spain. The
way
the
recipe is
prepared
differs from
country
to country.

Chicken
with
rice Main
Dish Principal
Plato

Ingredients
:


8
pieces
of
chicken ½
cup
oil
1
medium
size
onion, chopped
1
medium
size
onion, chopped
3
garlic
cloves
minced ½
cup
ají
amarillo
fresco
/
fresh yellow
aji
(chili),
blended
1
cup cilantro,
blended
2
red
peppers, (1
chopped
and
the
other
in strips
to
decorate)
3
cups
rice
1 cup
peas
½
corn
kernels
2
½
cup boiling
water
½
cup
beer
Salt Pepper 


Prepara/on: Season
chicken
pieces
with
salt and
pepper
and
sauté
in
oil
unEl golden.
Remove
chicken. In
the
same
pan,
sauté
garlic, onion,
ají
and
cilantro. Return
chicken
pieces
to
pan, add
beer
and
conEnue
cooking unEl
chicken
is
tender.
Remove pieces,
keep
them
warm. Add
rice,
peas,
corn
and peppers. Pour
water
and
cook
at
medium heat
for
20
minutes
more
or unEl
rice
is
done. Serve
rice
with
chicken
pieces and
garnish
with
pepper
strips.

Ingredientes
:


8
presas
de
pollo ½
taza
de
aceite
1
cebolla mediana
picada
en
cuadritos
3 dientes
de
ajo
picados
½
taza
de ají
amarillo
fresco
licuado
1
taza de
culantro
molido
2
pimientos (1
picado
y
el
otro
en
Eras
para decorar)
3
tazas
de
arroz
1
taza de
arvejas
(guisantes)
½
taza
de choclo
desgranado
(maíz)
2
½ taza
de
agua
hirviendo
½
taza
de cerveza
Sal
Pimienta 


Preparación: Salpimentar
y
freír
las
presas
de pollo
en
aceite
caliente.
ReErar presas. Dorar
en
ese
mismo
aceite
los ajos,
la
cebolla,
el
ají
y
el culantro. Colocar
las
presas
de
pollo nuevamente,
añadir
la
cerveza
y seguir
cocinando
hasta
que
el pollo
esté
listo. ReErar
las
presas,
sin
dejar
que se
enfríen. Incorporar
el
arroz,
las
arvejas,
el choclo
y
el
pimiento. Agregar
el
agua,
recEficando
la sazón
y
seguir
cocinando
20 minutos
más
hasta
que
el
arroz esté
hecho. Servir
el
arroz
con
las
presas
de pollo
bien
calientes
y
decorar con
Eras
de
pimiento.

Arroz
con
pollo
has roots
in
Spain,
but
is said
to
be
naEve
to Puerto
Rico. One
of
the
best Emes
to
serve
Arroz con
Pollo
is
at
lunch.


Six Interesting facts about eating, meal time and food from the country, dos and don’ts: • Punctuality is not expected-arrive about 20-30 minutes late • It is thought to be polite to refuse food when it is first offered and to wait for the host to insist before accepting • Always use utensils-even fruit is to be eaten with a fork and knife •Never leave directly after eating-wait about a half an hour at the least before doing so •Wait for a toast to be made before starting in on your Drink •When you lift your glass look at the person giving the toast Currency + Exchange Rate: Boliviano, 2.71 US dollars per one million boliviano

Potatoes Potatoes are grown underground in Bolivia. Some recipes that they are found in are: Pique Macho, Spicy Bolivian Cabbage and Potatoes, and Braised Fingerling Potatoes with Fennel, Olives, and Thyme  Potatoes are collected by digging them up from underground

Spanish •Papas •Cacao •Cocína •Frijoles •Cebada •maíz English •Potatoes •Coca plants •Cocaine •Beans •Barley •Corn


Pique Macho is a main dish( lo principal plato). It’s origin is Bolivia, and it is eaten during dinner or lunch time. Anyone can eat Pique Macho. Pique Macho is served in large quantities and it is thought that if you are able to finish the whole dish you are “macho”.

Ingredientes 1 1/2 Kg. de carne de res 1/2 kilo de chorizo de freir 1/2 kilo de salchicha de coctel 2 cebollas rojas grandes 2 pimientos morrones grandes 2 locotos (pimientos picantes) 2 tomates 3 huevos 1 kilo de papa Preparación picar la carne en cubos medianos y freirla, agregar sal y pimienta a gusto, de igual forma con el chorizo, mezclar en la misma sartén el chorizo, la carne y las salchichas. cortar la papa en tiras y freirla, (papa frita corriente). Para servir: de base se coloca en el plato una porción de papa frita, enseguida la mezcla de la carne, para encima la cebolla y los pimientos cortados en tiras delgadas con trozos medianos de tomate y los huevos duros partidos a la mitad. Consejos Es a gradable poner un poco de salsa de tomate, mayonesa y mostaza no solo por el colorido del plato, sino por un toque distinto al sabor

Potato

Ingredients 2 - 2 1/2 lb chuck steak, cubed 3 cloves garlic, minced 3 T. cumin Salt and pepper 3 tomatoes, diced 1 package frozen french fries 3 medium onions, slivered 1 can green chiles, diced 5 smoked sausages, sliced (I use smoked kielbasa) 2 T olive oil Season beef with S&P, garlic and cumin. Brown in 1T olive oil . In separate pan saute onion, tomato and chiles until tender. Salt lightly. Make french fries per package directions. (if frying, drain on paper towel.) Add sausage to beef; heat through. Add vegetables and saute lightly 1-2 minutes

.

. Gently stir in fries. Serve immediately


https://www.cia.gov/

True Facts

https://www.cia.gov/

•Capital:Buenos Aires •Moneda+tipo de cambio:Argentine pesos, 3.84 pesos en 1 dóllar •6 interesting facts about eating, meal time and food from the country, dos and don’t’s: Most Argentines eat beef in at least ine meal daily. The men generally watch the grill, while the women prepare the salad. You should dress appropriately on special occasions. You should arrive later than the starting time of the ocassion. Do not eat until the hostess invites you to do so. You should telephone your hosts the following day of the occasion to thank them. •Una lista de productos alimenticios de crecimiento natural en Argentina: Pipas Sunflower Seeds Maíz Corn Ganado Cattle Cacahuete Peanuts Traigo Wheat Límones lemons Té Tea •Food Product:cattle Uvas Grapes •Cattle are cows and bulls that are captured and kept for beef. •Cattle is grown on farms. •Some recipes with cattle in it are Empanadas, Salsa de Chimichurri, and Parrillada. •Meat ( the cattle) is perpared by being stuffed, grilled, and made into a stew.

Ganado (Cattle)


Salsa de Chimichurri (Chimichurri Sauce) • • •

Un abodo para parrilla carne Es un salsa (sauce) Probablemente se originó en el Cercano Oriente y tal vez por lo menos 3.000 años de antigüedad • Cuando usted está comiendo carne • Es comido por la gente de todo el mundo • An Irishman named Jimmy McCurry is said to have first prepared the sauce and it was named after him but was corrupted to chimichurri • Receta: 1/2 cup olive oil 1/2 taza de aciete de oliva 2 tablespoons fresh lemon juice 2 cucharadas jugo de límon fresco 1/3 cup minced fresh parsley 1/3 taza de perejil fresco picado 1 clove garlic 1 diente de ajo 2 minced shallots 2 chalotas picadas Salt and pepper sal y pimienta 1 teaspoon minced basil,thyme or oregano 1 cucharadita de albahaca picada, el tomillo o el orégano Combine all ingredients combine todos los ingredientes Let set for at least 2 hours before serving deje reposar durante al menos 2 horas antes de servir


Cuba Capitol: Havana

Map of Cuba

Currency: Basic unit-peso exchange rate:Cuban pesos (CUP) per US dollar - 0.9259 (2009) Naturally grown food products •Arroz •Frijoles

•Rice •Beans

•Huevos •Eggs •Tomates •Tomatoes

Cuban flag

Interesting Facts •Food is influenced by African culture •In Cuba they always have rice on the table. •A lot of corn, not on the cob, but ground into corn meal. •People mix lots of foods or vegetables in their rice. •Rum and coffee are are very popular drinks in Cuba. •Many plantains are grown

•Lechuga•Lettuce •Bananas •Bananas •Tostados •Toast •Coffee •Cafe

Table manners•No elbows on the table. •It is very rude to leave the table while eating. •It is polite to eat as much of the meal as you can.

Platanos (plantains) •Member of the Banana family, the plantain is starchy and also sweet. However, it is never eaten plain. Only eaten when fried or caramelized. It is grown in Western Africa, but also native to India and Mostly in Tropical climates.

Plantain recipes: Boiled plantains or fried plantains. Needs to be peeled before cooked and eaten.

Plantain-darker than banana, sometimes even very dark brown.


Plantanos Dulces Fritos Fried Sweet Plantains

• Plantains are popular all over Cuba, but are never eaten plain. They are most often cooked or broiled. • Plantanos Dulces Fritos es plato o merienda. (Fried sweet plantains are a side dish or snack) • The dish’s origin is Spanish and is very popular in tropical places • Fried plantains are eaten at varities of festivals or just as a snack, served at lunch and dinner. • When the Plantains are cooked sugar is put on so that they are very sweet, that is how they got the name fried sweet plantains. Fried sweet plantains

Fried plantains are a delicious snack that is found in everyday meals. It is very sweet and loved by almost everybody. Ingredients 1 ripe plantain per person Olive oil

cucharadas de mantequilla, cantidad dividida1 libraハ de platanos bien Directions1. The plantain maduros, rebanados (aproximadamente 2 peel should be all black, meaning that it is very ripe. platanos)1/4 taza de crema agria BREAKSTONE'S Sour Cream o la de Peel the plantain and cut into one inch thick slices. 2. KNUDSEN1/4 tazaハ de cobertura COOL Heat the oil and fry the WHIP Whipped Topping, descongelada2 plantain slices until golden tazas de azacar morena1/4 cucharaditaハ brown. Drain. de canela en polvo


https://www.cia.gov/

Capital: Ciudad de México ( Mexico City) Moneda:Peso

https://www.cia.gov/

Currency: Peso 1 dollar = about 18 pesos

1. Corn was a religious symbol for the Aztecs, ancient people of Mexico. 2. Seafood and tropical fruits are popular on the pacific coast. 3. The foods eaten in Mexico are different depending on your social class and region.. 4. Corn dominates the Mexican diet. 5. Mexican foods are deeply influenced by European foods. 6. Mexico consumes the most Coca Cola out of any country in the world.

http://www.bigfatmoneybags.com/

http://ourfamilycookbook.com/

Food Products Grown in Mexico Corn Wheat Soybeans Rice Beans Beef Coffee Fruit Poblano Chiles

whatscookingamerica.net

Productos Almenticios Cultivados en México

Maíz Cereales Semilla de Soja Arroz Fríjoles Bistec Cáfe Frutas Chiles Poblanos

Poblanos are sometimes eaten raw, and they can be found in mild salsa. They can also be mixed with rice


Poblano Chiles are mildly spicy peppers. They are long and great for stuffing.

Poblano Chiles are grown in farms across Mexico. They were originally grown in the State of Puebla.

flickr.com

Chiles Rellenos (Stuffed Chiles) — Side Dish Ingredients 5 California chiles 1/2 cup flour 2 eggs 1/4 pound cheese Directions 1. Toast the chile in a griddle until it’s blackened on the outside. 2. Make a small cut in the long side of the chile and remove the seeds. 3. Cut the cheese into slices and put it inside the chiles. 4. Separately, mix the eggs with flour. 5. Dip the chiles in the flour mixture and put them in a pan with hot oil. When they look ready, remove them from the pot and eat them. Ingredientes 5 chiles poblanos 1/2 taza de harina 2 huevos 1/4 libra de queso Instrucciones 1. Ponga a tostar los chiles en una plancha para cocinar, hasta que estén un poco negros por fuera. 2. Haga un corte pequeño a lo largo de los chiles y saque las semillas. 3. Corte el queso en tajadas y póngalo dentro de los chiles. 4. En un tazón, mezcle los huevos con la harina. 5. Moje los chiles con la mezcla de la harina y póngalos en una olla con aceite caliente. Una vez que estén cocidos, sáquelos de la olla y sírvalos.


Facts about mealtimes,food, and eating Capital: Buenos Aires

Naturally grown food products Soybeans ( Soya bean) Corn (maize) Sugar cane ( caña de azúcar Wheat (trigo) Sunflowers (girasol) Tea(te) Rice(arroz) Coffee(café)

Currency+exchan ge rate: Argentine peso and is subdivided in 100 cents.

1) Beef has been the staple of the Argentina diet. 2) They have a lot of barbeques for entertainment. 3) Argentina typically eats three meals per day. 4) The main meal is served at midday. 5) The lighter meal is served after 9:00 pm. 6) Other popular dishes include stuffed beef and empanadas

(Milk products)

A dairy is a facility for the extraction and processing of animal milk. Dairy is mostly from cows or goats. Cows go to a section of a farm so they can produce milk, butter and cheese.

Some recipes that have dairy in it is milkshakes, pumpkin pie, brownies,ice cream,cheesecake,yogurt, omelets,sour cream,pancakes, and much more.

For milk to be prepared you have to do sterile storage; refrigeration, fast vehicles and paved roads; and pasteurization


In a winter afternoon at the Rosas house, the maid was making some lechada—a drink made with milk and sugar boiled until it starts to caramelize—and heard someone knocking at the door. She left the lechada on the stove and went to answer the door; and when she came back, the lechada was burnt and had turned into a brown jam: dulce de leche.

It’s a dessert! You eat it at dessert Time by people all Over the world.

Ingredients 1 can sweetened condensed milk large pot with metal rack

Ingredientes 1 lata de leche condensada cacerola grande con bastidor de metal

Directions 1. Add water to completely cover can, plus 1 to 2 more inches. 2. Simmer for 4 hours, making sure the can is always completely covered with water 3. Leave the can to cool several hours and only then open it and serve. 4. Serve the golden-brown confection over flan, as a filling for crepes, cakes or just plain. For breakfast you can spread it on croissants, rolls or toast!

Instrucciones 1. Ponga suficiente agua como para cubrir la lata de leche condesada, más 1 ó 2 pulgadas (2,5 ó 5 cm) o más. 2. Cocine a fuego lento por 4 horas, asegurándose de que la lata siempre esté completamente cubierta con agua. 3. Deje que la lata se enfríe por varias horas antes de abrirla (no antes). Abra y sirva. 4. Sirva esta confección sobre flan, como relleno para crepés, pasteles o solo. Para el desayuno, se puede uno untar sobre cuernitos, panecillos y pan tostado


https://www.CIA.gov

http://countryreports.org

Interesting Facts

Currency exchange rate= 1balbous= 1 u.s dollar

. They eat a lot of corn, rice, beans, tortillas

Naturally Grown Food Products Pollo

Chicken

Harina

Flour

Pescado

Fish

Camarones

Shrimp

.black beans are very popular .Popular food is fish marinated in olive oil lemon juice hot spices and eaten raw .They like spicy food .Eat a lot of seafood because it is cheap and useful .food inspired by Spanish, American, and afro Carribean

Flour

.

Flour is a mix of grains crushed up. into a powder it used primarily in baking. . Flour is usally made on a flower mill but the grains are grown by farmers. Flour is most commonly used in recipeis using bread such as empinadas. Flour is prepared in a flour mill where they take wheat and other grains and mash them up into a powder


They originated in Spain and were carried over to South America

Empanadas are usually main dishes but are also street food they are usually eaten around lunch and dinner time by everyone.

Recipe 1 cup cooked chicken, diced small ž cup shredded cheddar cheese 3 tablespoons cream cheese Refrigerated pie crust, cut into 4� circles Chili powder Onion powder Garlic powder 1 egg beaten Heat oven to 350 degrees. Mix all ingredients, except pie crust, in a bowl. Roll out pie dough and cut with a biscuit cutter into circles. Place 1 tablespoon of mixture into circle and close dough. Crimp closed with a fork. Brush with egg wash. Place on cookie sheet and bake will golden brown about 10-12 minutes.


Costa Rica https://www.cia.gov/library/publica tions/the-worldfactbook/geos/cs.html

Costa rica’s capital is San José Spoon

Exchange rate=

per US dollar =580.0 colones

Currency= colones Naturally grown foods

Black Beans

Bananas Coffee Pineapples Rice Beans Oranges

Platanos Café Pina Arroz frijoles naranja

6interesting facts are 1. Lunch @ 11:30a.m. 2. Dinner @ 7:30 pm. 3. Lunch @ home 4. Coffee @ home 5. 10:30 breakfast time 6. Dinner @ home


Black beans

Frijoles Beans

Grown in Costa Rica

Recipes found in Are

chile, soup, stew, burritos, encheladas, and salsa name has Gallo pinto The no story Tips for planting

Black beans and rice Ea t Bre en fo r des akfas ayu t or no

.Soak for 2 hours before planting . Plant in Springtime

tbook/geos/cs.html

.They grow quickly

History of Black beans They date back 7000 years ago Were part of a stable food diet Latin name is Phaseolus vulgaris

Main dish Principle plato Eaten by everyone

In English= 2 cups of cooked long grain rice 1 cup of red or black small cooked beans 1/2 cup of finely diced white onions 3 teaspoons of vegetable oil 2 tablespoons of chopped cilantro Salt to taste Salsa Lizano Directions 1. Place vegetable oil on a frying pan and heat for approximately 1 minute. Sautee onions until caramelized. Add entire pot of cooked beans and its gravy into the sautĂŠed onions. 2. Stir over low-medium heat for a minute. Combine cooked rice to sautĂŠed bean mix well and simmer for 5 minutes. Add salt to taste. Add cilantro. Cook on high heat and quick. Serve immediately and add the Lizano Sauce to taste.


Mexico Capital: Mexico City Currency rate: 1 euro = $1.39 American dollars 6 interesting facts 1. Usually food is served with a bowl of peppers 2. Mexico has many different traditional meals 3. Corn is an important part of the “Mexican diet” 4. Rice is sometimes cooked with chicken stock with many other foods 5. Each region of Mexico has its own traditional foods 6. They grow homemade food Naturally grown food Beans-frijoles Rice-arroz Peppers-chile Corn- maíz Pineapples-piña Jalapeño-jalapeño Avocado-aguacate Onion-cebolla Food product (Spanish and English) Avocado- aguacate What is it Avocado is a tropical American fruit that grows in the broad-leaf evergreen tree Where is it grown Avocados are grown in the Southern part of Mexico What is it made in People use it in dip, pies, and salads How is it collected They pick the avocados from the trees when they think they are the ripest

http://www.countryreports.org/country.aspx ?countryid=160&countryName=Mexico

www.appliedlanguage.com /.../flag_of_mexico.shtml

cfmemphis.com/tag/ring-dips/


www.myrecipes.com/recipes/ gallery/print/0,321...

History Guacamole was first created by the Aztecs What kind of dish is it side dish - acompañamiento What is its origin In an Aztec village When is it eaten During dinner, lunch, or as a snack

petitfoodie.wordpress.com/.../

Who eats it Natives and tourists eat it Does it have a special story When the Spanish met the Aztecs the Aztec locals were making a sauce called ahuaca-mulli Recipe 1 large ripe avocado - 1 aguacate (palta) grande maduro 1 small onion - 1 cebolla pequeña 1 serrano pepper - 1 chile serrano salt - sal water - agua Directions 1. Peel Avocado/ Pele el aguacate. 2. Mix it with other ingredients in a blender/ Mezcle con los otros ingredientes en una licuadora 3. Add water and salt as needed to make a thick sauce/ Agregue agua y sal, tanto como sea necesario para hacer una salsa espesa.

Avocado “Food and Drink”. Silver Burdett Countries Mexico. US: Silver Burdett Press,. 1977. 36-3777o “Mexico”. Countryreport.org. http://www.. 1/27 “Guacamole Dip History”.elamancar.ca. http://www.. 1/28 “Welcome to Mexico”. Thinkquest.org. http://www.. 2/1 “How to Make Avocado Pie”. Whatscookinginamerica.net. http://. 2/2 “About Avocados”. Avocado.org. http://. 2/2


Libro de Cocina