Libro de Cocina España

Created by

Ms. Martin’s SeventhGrade 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 evenlater.

4. One of Venezuela’s nationaldished is Pabellón Ciriollo

5. Christmas dinner includesHallacas with pork,Chicken, Olives, etc

6. Locally grown fruitsinclude papayas,watermelons, and mangoes.

Some of the naturally grown foodproducts include…

- Cocoa- Cocoa

- Coffee=- El café

- Bananas- El Banana

- Corn- El maize

- Oranges- Las Naranjas

- Rice- El Arroz

- Beef- El Carne

- 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, includingHallacas, and Mandocas. Corn is grown on farms and collected on farms and shipped off tomarkets.

The Arepa

static.howstuffworks.com/

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

worldrecipebook.net

An Arepa

Arepas Rellenas Con Guiso deCarne — Main DishIngredients

1 basic arepa dough2 tablespoons oil1/2 pound ground pork1 medium onion, chopped1 clove garlic, minced1 small green chile, chopped2 large tomatoes, peeled, seeded andchopped1/2 teaspoon achiote powder1/2 teaspoon ground cumin1/4 teaspoon thyme leaves1/4 teaspoon black pepper1 teaspoon salt8 pimento-stuffed olives, sliced1 tablespoon capersDirections

1. Heat oil in a heavy skilletover medium heat, add meat, onions,garlic, green chilies, tomatoes,achiote, cumin, thyme, black pepperand salt, and cook, stirringoccasionally, for 20 minutes, or untiltomatoes have formed a thick sauce.Stir in olives and capers.2. Prepare a basic arepas,shape into 3-inch discs (3/4-inchthick), cook. When done, split in half,fill with meat sauce and serve hot

gourmetgirlmagazine.com

state.gov

Arepas rellenas con guiso de carne — Main DishIngredientes

1 masa básica de arepa2 cucharadas de aceite1/2 libra (225 gramos) de cerdo molido1 cebolla mediana picada1 diente de ajo molido1 chile verde pequeño picado2 tomates grandes, pelados, sin semillas y picados1/2 cucharadita de polvo de achiote1/2 cucharadita de comino molido1/4 cucharadita de hojas de tomillo1/4 cucharadita de pimienta negra1 cucharadita de sal8 aceitunas rellenas de pimiento, en rebanadas1 cucharada de alcaparraInstrucciones

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, eltomillo, 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) dediámetro y 3/4 de pulgada (2 cm) de grosor, y cocínelas. Cuando esténhechas, córtelas a la mitad, rellénelas con la salsa de carne y sírvalascaliente

rneyjournal.files.wordpress.com/

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

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

http://www.webdiplomat.com/panama.gif

Capital: Panamá City

Currency:Balboa(PAB)

Exchange Rate: 1$ = 1Balboa

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.

Interesting Facts

Naturally Grown Food ProductsBananas PlátanosCorn MaízRice ArrozVegetables VerdurasBeans FrijolesCoffee CaféCoconuts CocoTobacco Tabaco

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, otherseeds, or roots. Main Ingredient of bread

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

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

-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 acceptable to eat Empanadas at anymeal, but they are usually eaten as a lunch ora snack.

-It is eaten by families all around Panama,basically by everybody. It is very popular.

- Name comes from Spanish word Empanar,meaning to wrap or coat in bread.

Dough:3 cups sifted flour1/2 cup chilled shortening1-1/2 tsp. salt5 tbsp. cold water1/2 cup chilled butter

Filling:1 lb. ground beef or pork1 bay leaf1 md. onion, chopped2 cloves garlic, chopped1 sweet pepper, chopped1 tomato, peeled and chopped1 tbsp. capers (optional)1/2 tsp. oregano1 hard boiled egg1 hot pepper10 stuffed olives, chopped1 sprig parsley4 tbsp. oil

INSTRUCTIONS

Sift flour and salt in a bowl and cut inshortening and butter until it resemblescoarse cornmeal. Add water and mix.Put dough in refrigerator for an hour.Roll dough very thin on lightly flouredboard. Cut with biscuit or cookie cutter(use saucer for large ones). On eachround put a little filling. Moisten edgesof dough with water; fold over and fluteedges. Brush tops with beaten egg.Bake in 425°F oven about 10-12minutes or until golden brown.

Put oil in frying pan and fry meat a little,stirring with a fork to break it up. Addrest of ingredients and simmer for halfan hour. Salt to taste. If desired allingredients can be put into a blenderand mixed thoroughly before adding tothe meat.

INGREDIENTES:Tapas para empanadas ver masas básica1 Kilo de carnaza picada¼ de Kilo de grasa de pella1 ½ cucharadas de pimentón1 cucharadita de Ají molido½ taza de pasas de uva sin semillas3 papas cocidas y picadas2 cucharadas de Agua3 Huevos duros picados, sal, pimienta4 cebollas de verdeo picadas no muyfinamente½ taza de agua caliente20 aceitunas verdes cortadasOrégano2 yemas de huevo batidas2 hojas de laurel

MODO DE PREPARACIÓN:Derretir la grasa en una sartén y, cuandohierva, dorar ligeramente las cebollas,agregar el pimentón, el ají disuelto con 2cucharadas de agua, el orégano y ellaurel, y dejar cocinar durante un rato.Colocar la carne en un bol y agregar elagua removiendo bien, salpimentar yañadir la grasa preparada. Cortar laspapas en daditos y agregarlas junto conlos huevos, las pasas y las aceitunas.Mezclar todo muy bien y colocar dentrode la heladera para que la grasa secoagule antes de usarla.Tomar los discos de masa, poner sobrecada uno una cucharada de relleno yformar las empanada. Colocar sobreplacas limpias y cocinar de 12 a 15minutos en horno de temperatura muyfuerte para que no pierdan su jugo y sesequenValorar esta recetahttp://www.recetasgratis.net/Receta-de-Empanadas-carne-receta-7484.htmlhttp://www.foodgeeks.com/recipes/6302

http://countryreports.org/flags

http://countryreports.org/country 1. Uruguayans eat a lot of meat.

2. Favorite Uruguayan meal is guachospeciality 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.

•Rice•Wheat•Soybeans•Barley•Livestock•Beef•Fish•Forestry

Naturally Grown Food:

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

Capital: MontevideoCurrency: Uruguayan PesosExchange Rate: 23.017= 1 U.S Dollar

U.S., the EuropeanUnion, Brazil,Argentina, andAustralia.

Grown in:

Chivitos: hot steaksandwiches, toppedwith bacon, eggs,cheese, lettuce, andtomatoes.

Steak is usually foundin Uruguayan cuisine.Churrasco is anational dish. Chivitois a popular steaksandwich.

Steak is foundin Chivito, asteak sandwich.

Steak

Español Receta: 1 churrasco delomo1 hoja de lechuga2 rodajas detomate1 loncha depanceta1/2 huevo durocortado en rodajas1 feta de jamón1 feta de queso1 ó 2 aceitunas sincarozo1/4 pimientomorrón cocido,cortado en tirasmayonesa1 pan catalán, dehamburguesa ofrancés

English Recipe:

2 slices of bacon

1/4-inch slice of filet

mignon

Salt and pepper

1 egg

1 hard roll

Mayonnaise

1 slice of Black

Forest ham

1 slice of Provolone

cheese

Lettuce

2 tomato slices

1 slice of onion

http://www.uruguayinforme.com/

History:Chivitos, special steaksandwiches, are a typical dishfrom Uruguay. This dish wasinvented by accident in Punta delEste.

Around the 1950s, a Punta delEste restaurant owner, late atnight, received a lady who askedto eat goat meat (chivito is theSpanish word for goat). He did nothave goat to serve so he grabbedwhatever he had in his kitchen andmade a special dish for the lady.After she ate this, she wasdelighted and thus was the birth ofthis special Uruguayan dish!

Chivito:main dish, Plato principal

Origin:Uruguay

Eaten by:meat eaters

Eaten at:Lunch - almuerzo

Chivito meansgoat.

http://www.bing.com/images http://www.bing.com/imageshttp://www.bing.com/images

http://www.bing.com/images

Capital: Guatemala

Currency: quetzal

Interesting facts- Guatemalans frequentlymake stews made of meat- Bananas, seafood, andcoconuts were strong partsof meals- Beans, doughs and meatswere a big part of diet- Current drought has causecorns and beans to die.

Beans - Los guisantesBananas- LasbananasPotato- Las papasOranges- Las naranjaLemon- La limonCoconuts- Los cocos

Can be grown anywherecontaining good sunlight andwater.- It’s used in many dessertsand special dishes (ex. Piede banana.)- Bananas are picked andexported all over the world.

A Tres leches cake (Spanish,"Three milk cake"), is a spongecake—in some recipes, a buttercake—soaked in three kinds ofmilk. When butter is not used, thetres leches is a very light cake,with many air bubbles. Thisdistinct texture is why it does nothave a soggy consistency,despite being soaked in a mixtureof three types of milk.

1 Guatemalan Quetzal (GTQ) = 0.11970 USDollar (USD)

• 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 thenrefrigerate.

• 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 pastelcon el mondadientes. Eche la mezcla de la leche por encima y luego refrigere.

Three milks banana cake

-Origin: Guatemalan(made of fresh bananas.)

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

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

Have barbecued chicken, beef, fish,lamb, and other types of meets.

Colombian coffee is one of the mostpopular products that come out ofSouth America

Chicken:El Pollo,

Fish: El Pescado ,

Beefsteak:El Bistec

, Rice :El Arroz

Las Papas Potatoes.Carrot

:Las Zanhorias

Capital:Bogota

No Burping No talking while mouth isopen. No Elbows on the tableEAT correctly. With the rightTable spoons.No Yelling Across the Room.No snapping At the Waiter

www.google/images.comhttps://www.cia.gov/library/publications/the-world-

factbook/geos/co.html

Sugar is found in a Arequipe its naturalygrown

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. Letcool. This recipe must be watched constantly.There is also a shortcut for preparing Arequipe . Put a can of sweetened condensed milkin a pot of boiling water. The water should fully cover the can which must not beopened. 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 goodArequipe

http://www.mycolombianrecipes.com/wp-

content/uploads/2009/04/arequipe1016.jpg

3 quarts milk2 lbs. sugarpinch of salt1/4 t. baking sodaCinnamon stick 2 egg yolksDirectionCombine ingredients in asauce pan and simmer untilthickened. Stirconstantly,preferably with awooden spoon,until you seethe saucepan whilestirring(4-5 hours).Add eggyolks and cook 2 or 3minutes longer. Removecinnamon stick. Let cool.Recipe must be watchedconstantly.

Desierto

3 cuartos de gal溶 (2,8litros) de leche2 libras

(900 gramos) de az彡ar1pizca de sal1/4

cucharadita de sal desoda2 yemas de huevos1

palillo de canela

Capital Cities... BogotaﾊﾊﾈﾈﾊHistory ofBogotaPopulation:ﾊ45,644,023GDP:$399,400,000,000 (USD)Total Area:

1,138,910 (sq km) 439,733 (sqmi)Currency: Colombian peso

Paella

History: Paella originated in the countrysideas 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 follows1 (3-pound) frying chicken, cut into 10 pieces1/4 cup extra-virgin olive oil2 Spanish chorizo sausages, thickly slicedKosher salt and freshly ground pepper1 Spanish onion, diced4 garlic cloves, crushedBunch flat-leaf parsley leaves, chopped, reserve some for garnish1 (15-ounce) can whole tomatoes, drained and hand-crushed4 cups short grain Spanish rice6 cups water, warmGenerous pinch saffron threads1 dozen littleneck clams, scrubbed1 pound jumbo shrimp, peeled and de-veined2 lobster tails1/2 cup sweet peas, frozen and thawedLemon 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 chickenskin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from panand reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a mediumheat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice andstir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the ricecooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking theminto the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, withoutstirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is fillingthe pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40seconds 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, yno paellero, como vulgarmente hay gente que lo llama), y sesofrie 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 unpoco de agua para que se cuezan la carne y la verdura.Cuando esto este cocido, se anyade el arroz (e incluso un pocode aceite si hace falta) y se sofrie un poco.Anyadir el agua o caldo de pollo hirviendo (dos vasos por cadauno de arroz) unas cucharadas de pimenton y el azafran.Cuando empiece a hervir, se baja un poquo el fuego, y se dejacocer.

http://countryreports.org/argentina.aspx

http://countryreports.org/argentina.aspx

Capital:

Buenos Aires

Currency + exchangerate:

1 Argentina peso =$0.256906

6 Interesting Facts

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

2. Beef is a staple of an Argentina’s diet

3. Blowing your nose or clearing your throat isbad manners

4. Main meal is served about mid day

5. Eating in the streets or on a publictransportation is inappropriate

6. A lighter meal is served after 9 P.M.

Natural Grown Food

Lemons Limon

Grapes uvas

Corn maíz

Livestock ganado

Wheat trigo

Tea té Tobacco tabaco

Sunflower seeds girasol semilla

Food ProductLactose product

Producto lácteo

The lactose molecule isinside the milk. The lactose

is in the milk of the cow.Some products that havelactose are cheese, ice

cream, and milk.Lactose molecule

Sweet milkIngredients

• 1 can of sweetened condensed milk

• Large pot with metal rack

Directions

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

2. Simmer 4 hours, making sure the can is alwayscovered with water

3. Leave the can to cool for many hours and only thenopen it and serve

4. Serve the golden brown confliction on flan, as a fillingfor crepes, cakes or just plain. For breakfast you canspread it on croissants, rolls or toast

Dulce de leche

Ingredientes• 1 late de leche condensada• Cacerola grande con bastidor de metal

Intrucciones1. Ponga suficiente agua como para cubir la

late de leche condesada, mas 1 ó 2pulgadas o más

2. Cocine a fuego lento por 4 horas,asegurándose de que la lata siempre estécomplentamente cubierta con agua

3. Deje que la ;ata se enfríe por varais horasde abrirla(no antes). Abra y sirva

4. Sirva esta confeccieon sobre flan, comorelleno para crepés, pasteles o solo. Parael desyuno, se puede uno untar sobrocuernitoa, panecillos y pan tostado

HistoryOriginated in Argentinain 1892When is it eaten?After dinnerBy whom?Little kidsWhat is it?A dessertpostre

www.popular-traditional-argentina-food.com/dulce_de_leche/pour

EspañaSpain

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

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

Capital: MadridCurrency: EuroCurrent Exchange Rate:1 Euro= 1.3961 USD (asof 1/26/10)

Do…-Have a latedinner,around10:30 PM

-Alwayshave milk inyour coffee

-Always takea long walkbeforedinner

Don’t…-Ever rush ameal

-Dressinformallywhen goingout to dinner

-Ever eatlunch alone

Olive Oil(Aceite de Oliva)

-A fruit oil which comes from fresh olives

-In Spain, commonly grown on mountains in northand west

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

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

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

Natural Products Grown inSpain-Olives -Las aceitunas

-Turnips -Los nabos

-Carrots -Las zanahorias

-Parsnips -Las chirivivías

-Broccoli -El brécol

-Thitles -Los cardos

-Artichokes -Las alcachofas

-Asparagus -El espárrago

-Beans -Los frijoles

-Avocados -Los aguacatesTurnips 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

Gazpacho

Special Facts AboutGazpacho

-First traces of gazpachoeating around 60 B.C.E.,eaten in Seville byharvesters

-Soldiers in ancientRome ate gazpacho too

-Huelva regionpopularized the idea ofgreen vegetables ingazpacho

-A main dish (un platoprincipal)

-Originated in Andalusianregion, Rome, andHuelva region

-Very popular in Spain byeveryone, especiallyoutdoor workers in thesummer

-Often eaten for dinner

-Nobody knows definiteorigin of word“gazpacho”, but manybelieve it comes fromMozarab 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, 23ounces tomato juice (3 cups), 1/4 cup white wine vinegar, 1/4 cup good oliveoil, 1/2 tablespoon kosher salt, 1 teaspoons freshly ground black pepper

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with asteel blade and pulse until it is coarsely chopped. Do not overprocess!Aftereach vegetable is processed, combine them in a large bowl and add thegarlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chillbefore 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, 1pepino, 1 corazón de cebolla grande, 1 diente de ajo (opcional), 2 rebanadasde pan del d anterioríor sin la corteza

Preparación

Poner a remojo las rebanadas de pan. Se colocan en un cuenco con aguahasta cubrirlas, añadiéndoles un poco de sal y aceite. Se reservan. Pelar ytrocear los tomates, los pimientos, el pepino, la cebolla y el ajo. A los pimientosse 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 unpoco de agua y triture hasta conseguir una crema. Se añade el pan con elagua, el vinagre y se bate nuevamente hasta conseguir que todo esté bientriturado y emulsionado. Añadir agua fría y mezclar bien. Comprobar el puntode sal y vinagre. Pasarlo por un colador chino o un pasapurés, para eliminar lapiel 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 desagradableal paladar. Añadir más agua si fuera necesario, tiene que quedar una texturade crema líquida. Introducirlo en la nevera hasta conseguir la temperaturadeseada y en el momento de servir rociar con un chorrito de aceite de olivavirgen extra, que mezclaremos con una cuchara de madera. Se sirve con unaguarnición de pepino crudo cortado en dados, cuadraditos de pan (normal otostado), pimiento cortado en cuadraditos y cebolla picada. Cada elemento enun platito aparte para que los comensales puedan servirse a su gusto.

http://www.memphisflyer.com/images/blogimages/2009/09/15/1253019106-gazpacho1.jpg http://smellslikehome.files.wordpress.com/2009/06/gazpacho.jpg

http://blog.fatfreevegan.com/images/gazpacho-ice.jpg

Puerto Rico

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

• Capital= San Juan• Location= The Carribbean• Currency= U.S.A

dollars

• 1 dollar = 1 dollars

Interesting Facts

1. Plantains arecommonly eaten inPuerto Rico

2. Their nationalfood/ dish isMofongo

3. Cookingtraditions comefrom Spain, Africa,and Europe

4. Puerto Ricoproduces many fruitslike bread fruit,tamarind, and seagrapes

5. Coriander and papayaare indigenous foodsfrom Puerto Rico

6. Some exoticspices from PuertoRico is star anise,abode, and saffron

guanábanas = guanabanas

café = coffeenaranja = orange

piña = pinnappleuvas de mar = sea grapes

Plátano = plantainspapaya = papaya

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

Plátano or Plantain

Puerto Rico

Tostones are traditionaly aDessert 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.

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.

Puerto Rico

Repulica del ParaguayParaguay

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Capital: AsuncionCurrency: guarani1 dollar = o.ooo2 USD

Six interesting facts about meal time in Paraguay1. Most food products have corn and cassava in them

2. Grilled meat is very popular at restaurants3. Paraguans eat a lot of meat especially beef

4. One type of food sopa Paraguayan is served on special occasions5. One good and popular beverage in Paraguay is tea called yerba

6. Nice meal is beef cooked in a vegetable stew called puchero

Naturally grown food productsCassava: casavaCorn: maizCotton: algodonLivestock: ganadoRice: el arrozSoybeans: soya beanSugarcane: cana de azucarTimber: maderaTobacco: tabacoWool: lana

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Naturally GrownFood 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 multiuso2 cebollas medianas picadas finamente8 cucharadas de margarina ddidaivi

1/2 libra (225 gr) de requesón1/2 libra (225 gr) de queso semiblando y graso,desmigajado2 tazas de crema de maíz1 cucharadita de sal, preferiblemente gruesa

1 taza de leche2 tazas de harina de maíz6 huevos separados1 pizca de semilla de anís molida (opcional)

Ingredients

All-purpose flour2 medium onions; chopped fine8 tablespoons margarine, divided

1/2 pound Muenstercheese; shredded; coarse2 cups cream-style corn1 teaspoon salt, preferablycoarse

1 cup milk2 cups cornmeal

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1. Lunch is generally the most important meal ofthe 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 youare not going to drink, don’t go or else it wouldbe considered rude.

5. Say provecho or permiso when leaving whenleaving the room or table.

6. It is considered rude to burp, yawn or stretch infront of someone.

The currency in Bolivia is Boliviano or BOB for short.

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

EnglishPotatoesFishFresh fruitsPreserved potatoesvegetables

Spanishlas papasEl pescadoFruta frescaChuñoLas verduras

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

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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

Salt to taste Directions 1. Cut the potatoes into thick, oblong pieces and fry them until tender. 2. Cut both kinds of the meat into 1 inch cubes. 3. Mix the meat and sausages and fry them in a small amount of oil, along with salt and pepper, and vinegar. 4. 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.

Pique macho — Main Dish Ingredientes2 libras de carne de res10 papas2 cebollas1 tomate3 locotos o ajis (chiles) muy picante1 cucharadita de pimienta negra molida3 cucharaditas de vinagre blanco aceite sal al gustoInstrucciones1/2 libra de salchicha picante1. Corte las papas en trozos gruesos y rectangulares y frialas hasta que esten blandas.2. Corte ambas carne en cubos de 1 pulgada (2,5 cm).3. Mezcle la carne y la salchicha, y frialas en una pequena cantidad de aceite. Agregue la sal, lapimienta y el vinagre.4. Agregue las papas fritas y mezcle bien.5. En un tazon, corte la cebolla en rodajas y estas rodajas en la mitad, el tomate en trozosgrandes y el locoto en tiritas. Asegurese de que el locoto no tenga ninguna semillas porque sonfatales.6. Mezcle todo junto y sirva.

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

Beef stew is a main dish.

Beef stew

Pique macho is a typical Bolivian food. The small portions ofpique macho are called pique, and the big portions are calledpique macho. The bigger portions are called pique machobecause of a Bolivian story. They say that you can only finish apique macho if you are macho. The story is that a couple ofmen went out to eat. The ordered lots of different things on oneplat. They were very tough and ate everything. That is werepique macho comes from and the story behind it.

Pique macho es comida principal.

Potatoes are grown in the ground. Next they are harvested. Lastly, they are washed and eaten.

Tomato

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ChileCapital: Santiago

Currency: Chilean PesoExchange rate:1 Chilean Peso= 0.0019USD

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

Interesting Facts about eating:-The word “chilli” did not come from Chile. In Chile, only the condiments and the side dishes areknown to be spicy.-Chilean vineyards are known for their healthy fruits; they are known to be protected by theAndes 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 nocity far from the sea.-Eating a little of everything on a dinner plate is considered as a good dining manner. It isconsidered rude to leave unwanted food uneaten, regardless of how they may be disliked.

El Lúcuma Egg Fruit

This is a tropical fruit that is native to the country of Peru. It had played an essentialrole as an important crop since the ancestral times, especially in theIncan 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 coastalvalleys 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 icecream, 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 greatamount of water and high quality soil rich with nutrients for its growth. Also, this fruit is mainly anorganic production, for it does not require fertilizers to keep out pests and pure water is usedinstead.

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Delicias de Lúcuma y ManjarLucuma Fruit with Caramelized Milk

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.

Information about this recipe

Es un postre.This is a type of dessert.

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3 egg whites175 grams sugar200 grams lucuma pulp (Chilean egg fruit)10 Gelatin leaves50 grams manjar blanco (Chilean caramelizedsweetened condensed milk)15 milliliters lemon juice250 milliliters whipped cream

Ingredients

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.

Ingredientes3 claras de huevo175 gramos (6 oz.) de azúcar200 gramos (7 oz.) de pulpa de lúcuma (berenjena) 10 hojas de gelatina50 gramos (1,7 oz.) de manjar blanco15 mililitros (0,5 oz.) de jugo de limón250 mililitros (8,5 oz.) de crema batida

1. Prepare el merengue con el azúcar y las claras de huevo..2. . Remoje las hojas de gelatina en agua fría3. . Escurra la gelatina y luego derrita en un tazón adentro de una cacerola con agua hirviendo4. 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.

English

Español

¡LÚCUMA!

El SalvadorCapital:San Salvador

Currency: USD

http://www.globalmarch.org/worstformsreport/flags/el-salvador.gifhttps://www.cia.gov/library/publications/the-world-factbook/geos/es.html

6 Interesting Facts1. El Salvadorian food is the

spiciest of all Latin Americanfood.

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

3. It’s polite to try everything onyour plate.

4. Christmas Eve dinner consistsof turkey, chicken, tamales andmuch more.

5. Men stand when a womanleaves the table.

6. It’s polite to leave a-little bit offood on your plate.

Naturallygrown foods

•Corn(maiz)•Beans(frijoles)

•Rice(arroz)•Tomatoes(tomates

•Onions(cebolla)•Coffee(café)

•Tobacco(tabaco)•Peppers(sustantivo)

•Potatoes(papas)

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Hoja de Platano

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(Plantain Leaf)

Where is itGrown?Plantains aregrown on largeplantationsaround ElSalvador.

How is itCollected?The plantation workerscollect the plantains.

Recipes with hoja deplatano.

•Pasteles•Pureco con hoja de platano•Pescado en hoja de platano

TamalesHistory of Tamale

Tamale comes fromtamalli eaten by precolumbian people.

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

Main Dish?Tamales are a maindish eaten byanyone for lunch anddinner

1 kg. de harina de maízcacahuazintle1 cucharada sopera depolvo de hornear1 1/2 tazas de manteca1/2 taza de caldo depollo10 cáscaras de tomate2 cucharadas soperas deanísHojas de maíz lavadasSalo

Receta

36 dried corn husks2 cups frozen corn2 tablespoons olive oil3 teaspoons salt2 chipotle chilies2 tablespoons adobo sauce1/2 pound ground chorizo sausage2 pounds cornmeal1 tablespoon baking powder3/4 cup vegetable shortening3 cups chicken stock

Capital: San José Currency: Colones

Exchange Rate: 508.01 colones= $1

Food Facts1. Alcohol is at every gathering2. Many think Costa Rican food is

spicy but its not3. Only the upper class has an

electric stove and arefrigerator

4. The kitchen is often separatefrom the main house due tosmoke

5. Lunch is usually eaten out of thehouse

6. Many Costa Ricans eat soupregularly

FoodRice………………….ArrozRed Meat……………Carne de resBeans………………..FrijolesPlantains…………….PlátanosPotatoes…………….PapasBeef………………….BistekPastries……………..PastelesYucca……………….Yucca

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AzúcarSugar

Sugar is commonly used as a sweetener. It is grown inplaces with temperate climates such as Brazil, India, andthe USA. Sugar is used in honey, maple syrup, milk, andmolasses. Sugar cane is grown on large fields. Beforeharvesting, the field is briefly set on fire. The cane is thencrushed and the harvesters extract the sugar.

Churros were developedcenturies ago by

Spanish shepherds

Churros son un postreChurros are a dessert

Churros originated from theMoors. They occupied Spain

and many other dishesoriginated from them

Churros are eaten afterlunch of as a snack

Everyone in CostaRica 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 sepasan por un tamiz * Una vez tamizadas se les da forma de volcán * Por otro lado se pone el agua y la sal en unacacerola y se lleva al fuego * Cuando el agua con sal está templada se vierte enel interior del volcán de harina y, con las manos bienlimpias, se trabaja durante aproximadamente 10minutos * Cuando la masa adquiere una textura fina y singrumos se coloca en una manga con boquilla estirada * A parte se pone el aceite en una sartén bien anchay se lleva al fuego * Cuando el aceite está hirviendo se va poniendo,con mucho cuidado, la masa en sentido espiralempezando por el centro de la sartén * Cuando la masa está dorada se le da la vuelta yse? fríe unos segundos más. * A continuación se retira del aceite y se dejanescurrir sobre papel, o sobre una bandeja * Con la ayuda de unas tijeras se cortan en trozos yfinalmente 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 mediumheat, combine water, 2 1/2 tablespoonssugar, salt and 2 tablespoons vegetableoil. Bring to a boil and remove fromheat. Stir in flour until mixture forms aball. 2. Heat oil for frying in deep-fryer ordeep skillet to 375 degrees F (190degrees C). Pipe strips of dough intohot oil using a pastry bag. Fry untilgolden; drain on paper towels. 3. Combine 1/2 cup sugar andcinnamon. Roll drained churros incinnamon and sugar mixture.

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Capital: SantoDomingo Exchange Rate:

$1=36.141DominicanPesosInteresting facts:

1. They have a lot of tropical fruits2. They eat a lot of starch instead of meat3. They get protein from beans combined

with rice4. The seed and skin of a papaya is

edible

Naturally GrownFood Products:

Azúcar decaña=SugarCane

Café=Coffee

Algodón=Cotton

Cacao=Cocoa

Tabacco=Tobaco

Arroz=Rice

Judía=Beans

Papas=Potatoes

Naturally GrownFood Product:Papaya

Growth Place:Dominican Republic

Some Recipes It Is found in:Bebida de Leche y Papaya

Ways To Prepare, Grow, or Collect:To Grow: Plant the seed in fertile, welldrained soilTo Collect: Pick the papaya off the slender,hollow-stemmed plantsTo Prepare: Either peel the skin and scoop outthe seeds or just eat it plain

Milk and Papaya Drink —Beverage

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

Directions:1. Peel the papaya, cut it in half,remove the black seeds and chopthe fruit coarsely.2. Combine the papaya, coconutmilk, lime juice and rid, sugar,vanilla and ice in an electric mixerblender and blend at high speeduntil mixture is smooth and thick.3. Serve in chilled tumbler.

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

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It’s Origin:Dominican Republic

Eating During:1. As a dessert after dinner2. As a snack3. In a drink Eaten By:

Anyone in the world

Bebida de Leche y Papaya-Beverage

Inggredientes:

•3/4 a 1 taza de papaya encubos

•8 onzas (1 taza) de lechedescremada, fría

•1 banana pequeña enpedazos

•2 cubos de hielo

Preparación:

Poner todos los ingredientes enuna batidora/licuadora; batirhasta lograr una mezclauniforme y suave. Servir almomento.

Capital: Managuahttps://www.cia.gov/library/publications/the-world-factbook/geos/nu.html

Currency: Cordoba

Interesting Facts:Interesting Facts:

•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, andoranges

Republic ofNicaragua

Café- CoffeePlatanos- BananasArroz- RicePollo- Chicken

Naturally Grown Food Products

Carne deAvePoultry

Poultry is the meat from adomesticated bird used forfood

Poultry is raised in Jinotega

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Chicken canChicken canbe fried orbe fried orboiled orboiled orgrilledgrilled

Arroz con pollo, sopa,caesar salad

Chicken is found in:

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Arroz Con Pollo Rice with Chicken

Arroz Con Pollo originated in Spainand eventually became a favoriteallover

Plato Principil Main Dish

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Eaten at variety of gatherings, large and small,anybody can eat it

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Originated in Spain

http://www.elise.com/recipes/archives/004302

1. 1 tablespoon olive oil2. 4 chicken thighs3. 4 chicken drumsticks4. 2 teaspoons salt5. 1/2 teaspoon fresh-ground black pepper6. 2 ounces smoked ham, cut into 1/4-inch dice7. 1 small onion, chopped8. 2 cloves garlic, minced9. 1 red bell pepper, chopped10. 1 green bell pepper, chopped11. 1 3/4 cups canned tomatoes, drained andchopped12. 1 tablespoon tomato paste13. 2 cups canned low-sodium chicken broth orhomemade stock14. 1 cup rice, preferably long-grain15. 2 tablespoons chopped fresh parsley

Sal al gusto3 cucharadas de aceite de olivachorizos libraa3 libras de pollo picado y sin huesos6 tazas de caldo b?sico de pollo3 tazas de arroz lavado4 aj?es criollos (opcional)3 cebollas de huevo partidas y picadas4 dientes de ajo1 cucharada de pimienta negra enpepas tomillo molido cucharaditaor?gano molido cucharadita1 taza de pasta de tomate alcaparraspicadas con su vinagre taza(opcionales)1 unidad de piment-n verde o rojo entiritas

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Capital:Capital:TegucigalpaTegucigalpa

Currency:Lempiras.Currency:Lempiras.1 Lempira =18.91 Lempira =18.9U.S. dollarsU.S. dollars

6 Interesting Facts

1)Bananas are grown in the northernlowlands near the CaribbeanSea.

2) Children and adults in the northernlowlands near the Caribbean Seaeat lunch as their favorite meal.

3)Christmas dinner usually featuresturkey with stuffing.

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

5) A special food in Honduras iscoconut bread.

6)People in Honduras commonly eattortillas with rice and beans.

Naturally Grown FoodProducts

Coffee/ CaféCoffee/ Café

Bananas/PlatanosBananas/Platanos

Corn/ MaizCorn/ Maiz

Beans/FrijolesBeans/Frijoles

Oranges/NaranjasOranges/Naranjas

PlantainsPlantains

Rice/ ArrozRice/ Arroz

SugarSugar

CaneCane

Tomatoes TomatesTomatoes Tomates

ShrimpShrimp

ShellfishShellfish

Coconut CocoThe naturally grown food is a fruit,a nut, and a seed. It is grown onthe southern part of Honduras onpalm tree at Archeo Beach.Coconut Crab Soup and CoconutMuffins are recipes where Coconutis found in. It is prepared by oftensimmering and boiling.

coconut

Pan De CocoCoconut Bread

There is no historyabout this recipe.

This recipe is abreakfast and aside dish.

The Liberian CoconutBread Recipe is a classicrecipe from Liberia.

Coconut Bread just like BananaBread is eaten as a snack duringmost of the day.

http://www.mekuno.net/archives/Coconut5.jpg

Ingredients1 1/2 coconuts grated 3 pounds allpurpose flour 3 tablespoons yeast 1/4 cup warmwater 1 tablespoon margarine 3 1/2 tablespoonssugar 3 teaspoons saltDirections1. Chip and gratecoconuts. Add approximately 2 1/2 cups of warmwater. Mix well. Squeeze out milk. 2. Dissolveyeast in 1/4 cup warm water, add 1 tablespoonsugar and 1 tablespoon flour, mix well, let rise.Then add remaining ingredients and knead untilsmooth and satiny. 3. If dough is a bit stiff, add alittle more coconut milk. 4. Set aside in a pan,cover and let rise until double in bulk, about twohours. Divide into portions, depending on the sizeof the pans for baking, knead and form loaves. 5.Place in greased pans to rise again until double inbulk. 6. Bake at 350 degrees Fahrenheit for 40 to45 minutes. When done take out of pan and coolon rack.

Ingredientes1 1/2 cocos molidos 3 libras de harina3 cucharadas de levadura 1/4 taza de agua tibia1 cucharada de margarina 3 1/2 cucharadas deazar 3 cucharaditas de sal

Instrucciones1. Corte y muela los cocos. Agregueaproximadamente 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 deharina. Mezcle bien y deje que se eleve la masa.Agregue los ingredientes restantes y amase hastaque la masa est suave y satinada. 3. Si la masaest un poco dura, agregue m agua de coco.4.Coloque en una olla, cubra y deje que se eleve aldoble del tama, por alrededor de dos horas.Divida en porciones, seg el tama de los moldespara hornear. Amase y forme barras.5. Coloqueen los moldes engrasados para que otra vez seeleve al doble del tama.6. Hierva a 350 F (175 C)por 40 a 45 minutos. Cuando el pan esthorneado, suelo de los moldes y enfrlo en unaparrilla.

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Capital: Buenos Aires

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Argentina

Currency exchange rate: 3.82 argentine pesoper 1 US dollar

Interesting Food Facts

1. Argentina is know for its excellent beef2. Mate is a popular drink in Argentina3. Asado is like an American barbecue and is very tasty4. Lunch is the main meal. Dinner is eaten after 9 o’clock5. When you are eating you shouldn’t cough or use toothpicks6. Eating in public transportation and streets is considered inappropriate

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)

Ganado(livestock)

Livestock is basically horse, cattle, sheepor any other animal on a farm. There isabout 75 million cattle in Argentina.Livestock in Argentina is raised in thePampas region. It is usually raised,slaughtered, refrigerated,and then processed. It can be found inrecipies such as Potato and BeefEmpanadas and Jugosas EmpanadasCriollas 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 thetroops of General Jasson Ospina in the 19th Century, sympathetic to the cause ofArgentine independence. The name “Jimmy McCurry” was difficult for the native peopleto pronounce so they called him Chimichurri. It is eaten by everyone and is usuallyeaten with meat especially during an asado.

Chimichurri saucesalsa(sauce)

Chimichurri Sauce1/2 cup olive oil2 tablespoons fresh lemon juice1/3 cup minced fresh parsley1 clove garlic2 minced shallots1 teaspoon minced basil, thyme or oregano, or mixtureSalt and pepper to tasteCombine all ingredients and let set for at least 2 hours before serving.

Salsa ChimichurriEsta salsa sólo debe mezclarse bien.Se usa para aderezar las carnes asadas que deben estar a punto, esdecir casi crudas en el centro.También para aderezar los chorizos criollos asados a la parrilla. Estoschorizos se componende carne vacuna en un 70 % de carne vacuna y30 % de cerdo.

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

Naturally Grown Food ProductsCoffee/café

Sugar/azúcarCorn/maíz

Potatoes/papasRice/arroz

Beans/judáisSquash/squash

Wheat/trigoAparagus/espárrago

Cocoa/cacoaGrapes/uvas

Oranges/naranjasLemons/limónes

Beef/carne de vacaBanana/banano/plátano

Pears/perros

Peru Perú

Capital: LimaPeru’s currency is the nuevo sol andthe exchange rate is 1 US dollar to2.88 Peruvian nuevo sols

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

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

6 interesting facts about eating in Peru1. 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 diet5. Many farm families own a small plot of land in which they barely produce enough to feed themselves6. Most families eat three meals, but some have a pre-dinner at 6.

Rice

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 thehighlands. 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 daysthen are transplanted and harvested.

Arroz

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Arroz con leche-postreRice pudding-dessert

Arroz con Leche (Rice and Milk)  —  DessertIngredients

1/2 c. white ricecinnamon powder and sticks3 cloves1 can evaporated milk (carnation)1/2 c. sugar1t. butter1/2 c. raisins

Directions

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

Arroz con leche (arroz y leche)Ingredientes

1/2 taza de arroz blancocanela en polvo y palillos de canela3 clavos de olor1 lata de leche evaporada1/2 taza de azúcar1 c mantequilla1/2 taza de pasasInstrucciones1. Hierva el arroz en 2 tazas de agua con el azúcar, 2 palillosde canela y los 3 clavos de olor.2. Cuando está cocido, agregue la leche, la mantequilla y laspasas. Deje enfriar o refrigerar. Sirva con la canela en polvoencima de los tazones de postre

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

Arroz con leche literally means rice withmilk, and its name has nothing special about it.The name probably originated with peopleadding rice with milk, and they called it arrozcon leche. Arroz con leche can be made fairlyeasily and is eaten by many different people.Arroz con leche is eaten mainly during dinneras a desert and is a tasty treat. Arroz conleche was first made by locals mixing togetherrice and milk. They liked it, so they kept eatingthis dessert. It can be served in a variety ofways, from bowls to cups to glasses. Localvariations include adding cinnamon, raisins,and chocolate.

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Some common types of foods in Ecuador are fast food. In the high populated cities,dinner could “begin at 7:30 or 8:00P.M.” Children don’t have enough milk, meat, and eggs. In the Ecuador culture “the midday meal” is “the most importantmeal.” If your in Ecuador on Good Friday, you can experience a soupfrom fish which has 12 grains. Twelve grains “symbolize the 12apostles. An interesting fruit in Ecuador is called naranjilla.

Six interesting facts about Ecuador

Naturally grown foodproducts

English EspañolMangoes Mangos

Melons MelonsCustard apples Crem demanzanas

Papayas PapayaTaamarinds TamarindoPassion fruit Fruta de la pasión

Currency exchange rate$55.61 billion

Capital:Quito

Yuca is the naturally grown foodproduct. Yucca is a vegetable

that is starchy and it is alsowhite.

Yucca is usually grown in different South and LatinAmerican 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 anappetizer.

Yuca is eaten in Ecuador and various other places in South America

pan deyucayucabread

Recipes:Yuca bread, yuca chips, yuca blackbean fritters, baked yuca rolls, yuca

con mojo, yuca pancakes

Ingredients:2 ½ cups yuca flour

4 cups grated mozzarella cheese1 tsp baking powder

Pinch of salt1 stick of butter, room temperature, cut into 8 pieces

2 large eggsPreparation:

Combine the yuca flour, cheese, baking powder and salt in afood processor, blend to mix well.

Add the butter and eggsMix until small dough balls begin to form

Remove the dough from the food processor and roll into aball, 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 placeon 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.

Se bate todo muy bien.Se enmantecan lasbandejas para horno y sevan poniendo partes dela pasta a las que les handado forma de bolitas. Seponen en un hornocaliente dejándolas hastaque se doren.

Preparación

• 3 tazas de harina

• 1 kilo de yuca rallada

• 4 huevos

• 1 taza de natilla

• 1 taza de mantequilla

• 1/2 Kg. de quesorallado

• 1 cucharada de royal

• azúcar al gusto

Ingredientes

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5.JPG

Puerto Rico

Some naturally grown foodproducts are:

•Sugarcane (caña deazúcar)

•Coffee (café)

•Pineapples (piña)

•Plantains (platanos)

•Banana (banana)

•Chickens (pollo)

Interesting food facts•Their cooking is similar toCuban style•Adobo and sofrito areseasonings that are usedcommonly•The fertile fields producefresh vegetables•Eating time is similar toAmerica•They have unique foods•Cooking is a unique tastyblend of Spanish, African,Taíno, and American influences

Bananas PlátanosBananas are fruits that grow on trees. It isgrown in Central America. Some recipes thatit is found in are banana bread, bananamuffins, and banana milkshakes. You can findit in the tropics as well.

Puerto Rico is apart of the Unitedstates. The capitalof Puerto Rico isSan Juan.Theexchange rate is theU.S. dollar.

Bananas TostonesIn Puerto Rico there was always anabundance of bananas. Because ofthat there were a lot of recipesthat included them.

IngredientsIngredients•1 green banana•oil•SaltDirections1.peel the banana.2.cut into 2 cm cylinders.3.fry these cylinders until the banana isa pale yellow color.4.remove from the heat.5.place on a non-porous surface and usinga glass or a plate you squash thebanana to make circles about half a Cm.thick.6.Use salt to your own taste and fryuntil they are crispy.

Banana tostones are a desertand sometimes a snack

They are eaten in the middleand the end of the day

Ingredientes

1 plátano verdeaceiteSalCómo llegarpelar la banana.cortar en 2 cilindroscm.estos cilindros freírhasta que el plátanoes un color amarillopálido.Retirar del fuego.lugar en unasuperficie no porosay el uso de un vasoo un plato decalabaza que elplátano para hacercírculos alrededor demedio Cm. denso.Use la sal a su gustoy freír hasta queestén crujientes

Naturally Grown Food Products

Corn MaizPotatoes PapasRice ArrozPeas GuesantesBeans FrijolesGrapes UvasOnions Cebolla

Lúcuma is an egg fruit.

It is mostly grown in Peru.

One recipe it is seen in is Flan de lúcuma.

Delicias de lucuma y manjar ( Lucuma Fruit and Caramelized Milk) — Dessert

Ingredients3 egg whites175 grams sugar200 grams lucuma pulp (Chilean egg fruit)10 Gelatin leaves50 grams manjar blanco (Chilean caramelized sweetened condensed milk)15 milliliters lemon juice250 milliliters whipped cream

Directions1. 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.

Delicias de lúcma y manjar — DessertIngredientes

3 claras de huevo175 gramos (6 oz.) de azúcar200 gramos (7 oz.) de pulpa de lúcma (berenjena)10 hojas de gelatina50 gramos (1,7 oz.) de manjar blanco15 mililitros (0,5 oz.) de jugo de limón250 mililitros (8,5 oz.) de crema batidaInstrucciones

1. Prepare el merengue con el az y las claras dehuevo.2. Remoje las hojas de gelatina en agua fria.3. Escurra la gelatina y luego derrita en un tazadentro 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.

(Peru)

Country Facts-Capital:LimaCurrency:solExchange Rate: 1 dollar=2.9183 peruvian solContinent:South Americahttp://countryreports.com/

http://www.worldmapsinfo.com/

Facts about mealtimes, food, and eating:

1) They season many dishes with onions and hotpeppers

2) Rice, Potatoes and/or bread accompany most maindishes

3) Poorer native people chew leaves of coco to relievehunger.

4) The diet of Indigenous people that live in thehighlands consist mostly of potatoes, beans, corn,squash, and soups.

5) At mealtime, both hands must be kept above thetable at all times, to show respect, but do not bringyour elbows above the table,because that shows disrespect.

6) Dinner is served at around 8:00 PM. Guests areexpected to eat all of the food that is offered tothem.

Naturally grown food products:

1) Rice (arroz)2) Potatoes (papas)3) Beans(frijoles)4) Corn(maíz)5) Squash(aplastamiento)6) Wheat(trigo)7) Coffee(café)8) Fruits and vegetables (frutas y verduras)

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

Where is it grown?Almost all of Peru’srural land is used forfarming things likerice.

Rice accompanies mostmain dishes, and also isfound in recipes like,arroz con leche.

How is rice grown and collected?Traditionally, they flood the fieldsafter planting, so that there are noweeds, then, after collected, therice is milled using a rice huller. Ifyou remove the rest of the germ, itbecomes white rice, if not, then itis brown rice.

(rice)

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There are over 100 different recipesfor Arroz con Leche. People all overthe world eat and make ricepudding.

This recipe originated inAsia. The Europeans broughtit to South America.

(Rice Pudding)A delicious dessert

Rice Pudding is generally eatenas a dessert, and it is eaten allover the world. It is prepareddifferently in different countries.

Ingredientes1/2 taza de arroz blancocanela en polvo y palillos de canela3 clavos de olor1 lata de leche evaporada1/2 taza de azúcar1 c mantequilla1/2 taza de pasas

Instrucciones1. Hierva el arroz en 2 tazas de agua con el azúcar, 2 palillos de canela y los 3clavos de olor. 2. Cuando está cocido, agregue la leche, la mantequilla y las pasas. Dejeenfriar o refrigerar. Sirva con la canela en polvo encima de los tazones de postre

Ingredients1/2 c. white rice cinnamon powder and sticks 3 cloves 1 can evaporated milk (carnation)1/2 c. sugar1t. butter1/2 c. raisens

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

http://consumecafe.com/

Yum!!

https://www.cia.gov/library/publications/the-world-factbook/maps/ve_largelocator_template.html

Capital of Venezuela = CaracasCurrency = BolivarsExchange Rate = 2.145 bolivarsper US dollar

https://www.cia.gov/library/publications/the-world-factbook/flags/flagtemplate_ve.html

Naturally Grown Products in thiscountry

Maiz Corn AguacateAvocado PinaPineapple Frijoles

de Chocolate Cocao BeansTomates Tomatoes

Frijoles Beans CaféCoffee BananasBananas

6 Interesting Facts aboutVenezuela:

The people eat the largestmeal between 12 and 3o’clock

Light supper eaten around 8

Eat arepas (corn/wheatpancakes) instead of bread

A popular dessert is guavasin syrup and cream cheese?!

Many Venezuelans go hometo eat lunch with their family

Grow a wide variety of fruit(papayas, watermelons,mangos, bananas,pineapples, guavas, orangesand strawberries)

Corn is a vegetablethat is picked or takenby a machine called acorn harvester off of astalk

It is used in manyimportant recipes inVenezuela, such asarepas, which are thestaple of their diet,and hallaca, anotherpopular dish

Corn is grownmostly in the centralplains of Venezuela

Corn is usuallypicked directly fromthe stalk, and isusually made tosubstitute for wheatin flour

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IN ENGLISH

Ingredients1 basic arepa dough2 tablespoons oil1/2 pound ground pork1 medium onion, chopped1 clove garlic, minced1 small green chile, chopped2 large tomatoes, peeled, seeded and chopped1/2 teaspoon achiote powder1/2 teaspoon ground cumin1/4 teaspoon thyme leaves1/4 teaspoon black pepper1 teaspoon salt8 pimento-stuffed olives, sliced1 tablespoon capers

Directions1. 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 haveformed 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 ESPANOLIngredientes1 masa básica de arepa2 cucharadas de aceite1/2 libra (225 gramos) de cerdo molido1 cebolla mediana picada1 diente de ajo molido1 chile verde pequeño picado2 tomates grandes, pelados, sin semillas y picados1/2 cucharadita de polvo de achiote1/2 cucharadita de comino molido1/4 cucharadita de hojas de tomillo1/4 cucharadita de pimienta negra1 cucharadita de sal8 aceitunas rellenas de pimiento, en rebanadas1 cucharada de alcaparra

Instrucciones1. Caliente el aceite en un sartén grueso a fuego medio. Agregue lacarne, las cebollas, el ajo, los chiles verdes, los tomates, el achiote, elcomino, el tomillo, la pimienta negra y la sal. Cocine, revolviendo de vezen cuando, por 20 minutos o hasta que los tomates hayan formado unasalsa espesa. Agregue las aceitunas y la alcaparra, y revuelva.

2. Prepare arepas básicas, haga discos de 3 pulgadas (7,6 cm) dediámetro y 3/4 de pulgada (2 cm) de grosor, y cocínelas. Cuando esténhechas, córtelas a la mitad, rellénelas con la salsa de carne y sírvalascalientes.

Arepas rellanas con guiso de carne is a maindish in VenezuelaArepas rellanas con guiso de carne es un platoprincipal en Venezuela

They are eaten at any time of the day

This recipe is mostly eaten in Venezuela, butalso eaten in Colombia

The origin of arepas lead back to NativeAmericans in the basins of the Amazon andOrinoco Rivers

The history of the arepas are that thry weremade by the natives in the Orinoco andAmazon river basins, and was introduced toSpain by the early conqustadors. It was notwidely spread until after the independence ofVenezuela, but now Arepas restaurants arevery widespread

The name cames from the thing that the NativeAmericans heated the corn on

Apples=ManzanasBeef=Carne de vacaFish=PescadoRice=arrozCitrus=CitricoVegetables=VerdurasGrapes=UvasLemons=LimonWine grapes=

WorldFactBook.com

WorldFactBook.com

Euros=Dollars 0.7338

Capital: Madrid

1) In Spain lunch is the main meal.

2) In Spain lunch is a time when families gathertogether.

3) In different regions of Spain they have theirown dishes.

4) Tapas Bars are very popular in all regions ofSpain.

5) Tapas Bars can be found all around theworld.

6) Spain is one of the bigest wine producers.

(Citrus Fruit)

What is Citrus Fruit?

Citrus Fruit is a fruitthat has skin, juice,pulp, seedssometimes, and thereare many moreexamples.

Where isCitrus Fruitgrown?

Citrus Fruit ismostly foundin tropicalclimates. AlsoMediterraneanlike climates.

What aresomerecipesCitrus Fruitis found in?

Somerecipes areSongria,Citrus Flan,Citrus andGarlicShrimpgrilled onRosmarybranches.

How is CitrusFruit grown andcollected?

Citrus Fruit isgrown on a tree.The fruit willthen be pickedright off the treethen the peoplecan eat it ormake foods outof it.

Libysn.com

Abcnews.gov.comDreamstime.com

Dessert - PostreCitrus Flan is found all aroundthe world. It is a very famousdessert.

Find.my recipes.com

Citrus Flan’s origin isMexican.

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- to12-inch frying pan over high heat, tilt and shake 2/3 cup sugar often until it liquefies andturns amber, 3 to 5 minutes. At once, pour into a 10-inch pie pan (at least 6-cupcapacity). Quickly tilt pan to spread syrup over bottom; it doesn't need to covercompletely.2. Rinse orange and lemon; with a vegetable peeler, pare off colored parts oforange and lemon peel in thin strips. In unwashed frying pan, mix peel and remaining 1cup sugar, pressing peel with a wooden spoon to release oils.3. Add milk and cream tocitrus-sugar mixture. Set over medium-high heat and stir occasionally until steaming (donot boil). Cover pan and remove from heat; let stand 10 to 15 minutes.4. Meanwhile, ina bowl, beat egg yolks and port to blend. Pour hot milk mixture through a fine strainerinto a 1-quart glass measure; discard peel. Gradually whisk milk mixture into egg yolkmixture until blended.5. Set caramel-lined pie pan in a slightly larger baking pan about 2inches 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 untilcenter of custard barely jiggles when pie pan is gently shaken, 40 to 45 minutes. Liftcustard from hot water and chill until cold, about 1 1/2 hours; cover and chill at least 12hours or up to 2 days.7. Run a knife between flan and pan edge. Invert a large rimmedplatter over flan; holding pan and platter tightly together, invert and let flan and syrupslip 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.

http://people.uncw.edu/jaram/costa_rica_flag.jpg

https://www.cia.gov/library/publications/the-world-factbook/region/region_cam.html

The capital of Costa Rica is San José

The currency in Costa Rica is called Colónes. One colónes is equal to $800.00.

1. They eat beans, coffee, corn,eggs rice, squash, and fruit.

2. Families servebeef,fish,poultry, and manykinds of soups.

3. Virgórón is a dish imported.

4. Dinner is mostly eaten athome.

5., Afternoon coffee is at 7:30pm.

6. Their food tends to beblander than mexican food.

BananasPineappleCoffeeMelonsSugarCornRiceBeans

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The naturally grown foodproduct would be the cocoabean

It is grown in tropical enviorments.

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

chocolate bars.

The cocoa tree needs constantwarmth and water to survive.

Bananas PiñasCaféMelonesAzúcarMalzArrozFrijoles

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

It is a dessert or pastre.

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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.Churros doughIngredients:Vegetable or Olive Oil 1 cup water 1/2 cup margarine or butter 1/4teaspoon 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 asaucepan. 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 atonce. Continue beating until smooth and then add to saucepan while continually stirringmixture.Heat about 2 to 3 cm of oil in a frying pan over medium heat.Spoon the mixture into achurros maker or a cake decorators' tube with large star tip.For the first time squeeze 10 cm stripinto the hot oil, frying 3 or 4 strips at a time until golden brown, turning once, cook for about 2minutes on each side. Drain the churros on paper towels, and sprinkle with sugar. Cinnamon is anice 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 tobreak it.Thick Chocolate sauce for Churros Dunking2 cups milk 4oz dark chocolate, chopped 1tbsp cornstarch 4 tbsp sugarMethodPut the chocolate and half the milk in a pan and heat gentlyto dissolve the chocolate, keep stirring until the chocolate has melted. Dissolve the cornstarch inrest 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 ifnecessary (depending on the dunking consistency you like). Remove from the heat and whiskuntil smooth.

Los ingredientes que necesitaremos son (aparte de una buena sonrisa y un delantal porsi 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 massimples y faciles de recordar.Colocar en una olla el agua y la manteca, y poner el fuegofuerte para que rompa hervor. Retirar y poner la harina de golpe sin parar de removerhasta que ésta desparezca en forma de polvos. Llevar al fuego y con una cuchara demadera revolver hasta que la masa se despegue de las paredes de la cazerola. Dejartemplar. Poner la masa en una churrera y hacerlos de la forma deseada sobre el aceitecaliente. Freír hasta que se doren, escurrirlos con papel y pasarlos por azúcar aúncalientes para que se peguen. Rellenar con dulce de leche, crema o chocolate con loque se desee (comer en caliente). Y si aún quieres unos churros meas dulces, bañarlosCon chocolate desecho y dejar enfríar sería una buena opción :DQue 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 casorecomiendo comprar "paladin a la taza", con leche y a ｡disfrutar de una merienda rica,rica!)

http://diddilydeedotsdreamland.zoomshare.com/files/Kayleigh/cacao_tree.jpg

República del EcuadorRepublic of Ecuador

Capital: QuitoCurrency: US Dollars

Interesting Facts About Eating in Ecuador: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.

https://www.cia.gov/library/publications/

Some foods that are naturally grown/found in Ecuador:1. Los Bananas - Bananas2. El Café - Coffee3. Arroz - Rice4. Los Papas - Potatoes5. El Pescado - Fish6. Los Platanos - Plantains

Casava/ManiocCassava

Cassava is a naturallygrown product thatgrows tall and couldsometimes even reachup to 15 ft. It originallycame from SouthAmerica, but it’s alsofound in the Southernpart of the U.S.

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

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Muchines de Yuca Cassava Balls

Interesting Facts:The Cassava Balls are a tastyEcuadorian appetizer (apertivo) withan inside filling.They are served with a topping of hotpepper souse. The Cassava Balls areusually eaten before the meal or inbetween meals. They could be eatenby anyone, there is no particulargroup of people that it should beserved to.

The origin of the CassavaBalls/ MuchinesDe Yuca is Ecuador. Thename of the food comes fromthe name of the originalproduct.RECIPE IN ENGLIESH:

* Filling (see notes) -- 1 cup * Yuca (cassava), peeled and grated -- 1pound * Onion, grated -- 1 * Egg -- 1 * Salt and pepper -- to taste * Oil for frying

Method

1. First, prepare the filling of your choiceaccording 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 inone hand and form a depression in themiddle with your thumb. Place about 1tablespoon of filling in the depression andfold the yuca over to enclose it. Form theyuca into an egg-shaped ball and squeeze outany excess moisture. Set aside and repeatwith 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-highheat until it shimmers. Add 3 to 4 muchinesballs at a time and fry until golden brownand cooked through, about 3 to 5 minutes.Turn midway to brown both sides. 5. Remove to a paper towel-lined plate andserve hot

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 layuca, escurrir bien y condimentar con el achiote yla sal; 2ｪ) Pelar la yuca, cortar en trozos y coceren abundante agua hirviendo. Triturar en unrobot, incorporar el achiote o piment, los huevosbatidos y condimentar con sal.

Paso 2: En ambos casos hay que formar unospalos gruesos o dar forma de bolas alargadas;colocar en el centro de cada muchine unacucharada de cebolla, perejil picado, un poco dequeso fresco rallado y cerrar bien. Fre� enmantequilla o aceite bien caliente, retirar cuandoest駭 dorados sobre una rejilla para que escurrael resto de aceite y servir enseguida.

http://estaticos01.cache.el-mundo.net/magazine/imagenes/2003/183/1048874256.jpg

United Mexican States Estados Unidos Mexicanos

Capital: Cididad de mexico

Currency: Pesos

6 Interesting facts. Dos and don’ts

1. In Mexico the food is light or heavydepending on how the family eats.

2.Lunch is usually the main meal ofthe day.

3.In Mexico it is inappropriate toeat 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 Jalapeno

Guacamole Guacamole

Chocolate Chocolate

Wheat Trigo

Beans frijol

Beef Vaca

United Mexican States Estados Unidos Mexicanos

A naturally grown foodproduct is tomatoes.

Tomatoes are normallygrown on farms.

Some recipes arenachos, chilli, tacos,salsa, andenchiladas.Tomatoes are grown on avine anywhere in the worldand weigh about .20 pounds.

Chilly with cheese Chile con quesoSome history about chile conqueso is that it was originatedfirst in Mexico then brought toTexas.

Chile con queso isusually an appetizer.

Chile con queso esun aperitivo.

Chile con queso wasmade in Mexico. Chile con queso is usually eaten

at noon.Anyone can eat chile conqueso. Chile con queso can also be spelled

Chili con queso.

RecipeEnglish

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 ajos2 tomates de tamano mediano

Cuban Map

Cuban Flag

Capital of Cuba:Havana

Currency: Pesos

Exchange Rate: 92 pesos=one US dollar

Interesting Facts

• Traditional Cuban cusine iscalled Criollo

• Use hints and blends of Spanish,Caribbean, Portuguese, French,Arabic, and Chinese techniques

• Most common seasonings areonion and ajo, “garlic”

• In 1962 all Cubans had equalaccess to food

• Coffee is usally served strongand sweet

• A typical breakfast is toastdipped 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 isgrown in the tropics. Plantain is found the recipe tomake plantain chips. It is prepared/collected bybeing picked off of a tree after it is no longer mostlygreen. When plantains turn yellow, they can beeaten, but are not sweet. If you wait until they arealmost pretty much black, they are much sweeterand better/easier to fry.

RipePlantain

SweetPlantain

RECETAINGREDIENTES:

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

ELABORACION:1. Pelar los plátanos y freirlos enteros en lamantequilla

2. Una vez dorados añadir el vino dulce, lacanela y el azúcar dejando cocer 5 minutos

3. Servir bien calientes.

RECIPE

INGREDIENTS:- 1 ripe plantain per person- Oil

PREPERATION:1. Peel the plantain2. Cut it into 1 inch thick slices3. Fry it in the oil until it is golden

FACTS/HECHOS

• Plátanos Dulces fritos es unracíon (Sweet Fried plantain is aside dish.)

• Sweet Fried Plantain comes fromAfrica, India, and Egypt.

• Cuban Families often eat this dish.It is consumed by every member ofthe family.

• It is usually eaten at dinner as aside dish.

Capital: Ciudad de GuatemalaCurrency: QuetzalExchange Rate: $1 = 8.16 quetzals

Interesting factsHands are kept above the table duringmeal time.Foods are often ate with hands.After a meal, everybody thanks eachother, even the chef.Maize and beans are the basis ofcountries foods.Most people eat three meals a day.Corn tortillas are eaten with everymeal.

( Worldfactbook.com)

( Worldfactbook.com )

Naturally grown foods: La Banana(Banana), El Café (Coffee), Frijoles(Beans), Caña de azúcar (Sugar Cane)

( Banana )

A Banana is a fruitgrown in treeswith a peel andusually eaten raw.

The banana isgrown in warmclimates, inlarge trees.

Some recipes thebanana is found inare: platanos alhorno, and grilledbanana which isusually eaten with icecream as a dessert.

Bananas arecommonly eaten raw.They are collected offof trees by farmers andother sellers.Sometimes bananasare cooked tocaramelize the sugar.

Tres leches de banana isa variation of the desserttres leches. Somehistorians believe that therecipe comes fromNicaragua, but nobodyknows for sure. Tresleches de banana is avery dense, moist, cake.The cake is soaked in amixture of either heavy orevaporated cream.

Tres leches debanana es un postre

Tres leches debanana is a dessert.

This recipe is a very richdense cake usually eatenat festivals or specialoccasions .

Tres Leches de Banana isnot a very rare dish. It iseaten by both the rich andmiddle class. Most peoplecan afford to make thisdish which makes it verypopular.

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 yel azúcar restante en un tazón pequeño; bate hasta obtener un color amarillo claro. Incorpora a lamezcla de yemas, la mezcla de claras y la harina envolviéndolas alternadamente. Vierte en elmolde preparado.

HORNEA de 15 a 20 minutos o hasta que esté dorado y un palillo salga limpio después deinsertarlo 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 devainilla en un tazón mediano; mezcla bien. Con un palillo perfora por completo la superficie delpastel. Cúbrelo con 2 tazas de esta crema. Con una cuchara cubre la superficie del pastel con lacrema que sobra por los lados del molde. Deja reposar por 30 minutos o hasta que el pastelabsorba 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. Cubrela superficie y los lados del pastel. Sirve de inmediato con la crema restante.

http://www.micocinalatina.com/recipes/detail.aspx?id=121630

España

Madrid

Euro.7338,0.6827,0.7345,0.7964,0.8041

1.Breakfeast is usually a deepfried pastrie called a churo.2. Main meal begins no laterthan 2:00 pm3. Meals include a lot ofcourses4. After the meal people takea siesta5. Around 5:00-6:00 peoplehave a snack.6. Dinner is around 9:00-10:00vegetables verduras

grain cerealsolives olivowine grapes vino uvasfish pescadobeef carnepork carnecitrus auranciñeo

Paella

Vegitable,grown onfarms

Paella ismade in spain

Simple Paella RecipeRecita de la PaellaPaella is a main dish andoriginated in Spain. It isalso eaten at lunch

http//www.lapaella.net/

* Serves: 6-8 * Difficulty: Intermediate * Preparation time: 60-90 minutesIngredients

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

Start to heat half of the oil and once warm toss the chopped onion. After 5 minutes, adddiced tomatoes, without seeds and peeled. Let it braise about 5 minutes more, mashing thetomatoes 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. Inanother ladle cook the mussels with little water (well washed before with water and salt). Assoon 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 havecooked, 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 ofhalf inch. Add the cut squid to ribbons or in fine hoops and the rice. Keep stirring with awooden tablespoon, without letting it go brown. Throw salt, and the broth of the remainsof fish, hot but not boiling. This is completed with the 5 broth bowls. Shake the paella pana little taking it by the handles so that it is broth flows all over. All this should be made tomedium fire.

Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, witha little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls oftemperate water. Spill this mixture on the rice and shake again the paella pan. Incorporatenow the shrimps tails and when the broth has reduced to the half decorate the paella withthe 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 awet cloth, leaving it rest for about 5 minutes.

Serve it with some big clusters of lemon without peeling like decoration.

http//www.lapaella.net/

600 gramos de arroz1/2 de pollo troceado2 alcachofas2 pimientos rojos medianos2 tomates madurosPimienta molidaUn diente de ajoPerejil1 hebra de azafran (o colorante)Aceite (un vaso, 1/4 de litro)1/2 limonRamitas de romero y tomilloSal

Pasos:

Paso 1: Se frie el pollo con aceite. Una vez frito se pone a hervir con 8vasos de agua.

Paso 2: Se sofrien las alcachofas, el pimiento y se separan aparte Por otrolado 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 yasofrito.

Paso 4: El pollo debe estar ya hervido tras una 1/2 hora y antes de que setermine de sofreir el arroz con el tomate y ajo, se anade todo. Esto es: elpollo ya hervido con su agua (el pollo debe llevar 6 vasos de caldo trashervirlo); despues se anaden las alcachofas y el pimiento; el zumo demedio limon poco de pimienta, un poco de perejil, tomillo, romero, lahebra 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 principiofuego fuerte, a mitad de coccion baja a medio fuego y tras unos 20minutos en total (mas cinco minutos de reposo) ya debe estar lista paraservir.

http//www.lapaella.net/

NicaraguaTheMap

TheFlag

20CordobasperUSDollar

BeansandriceareaveryimportantpartofnearlyeveryNicaraguanmeal.TheirmainmealiseatenatMidday.Bothhands(notelbows)shouldremainabovethetableatallEmes.Cornisusedinmanyfoodsaswell.EaEngiscomplimentedwithpleasantconversaEonTherearemanytypicalfoodsinNicaragua,includingtheTorElla.

6interesEngfoodfacts

Chicken(Carnedeave)

Thenaturallygrownfoodproductischicken,andNicaraguanfarmersgrowitontheirfarms.Itisfoundintheserecipes:ChickenTamalesChickenwithriceItismostlycooked,butsomeEmesiseatenraw.

RiceArrozCornMaizCoffeeCaféBeefBistecBeansJudías

Somenaturallygrownfoods

ArrozconPolloChickenwithriceMainDishPrincipalPlato

ArrozconpolloisatradiEonaldishmadeinLaEnAmericaandSpain.Thewaytherecipeisprepareddiffersfromcountrytocountry.

ArrozconpollohasrootsinSpain,butissaidtobenaEvetoPuertoRico.OneofthebestEmestoserveArrozconPolloisatlunch.

Ingredients:8piecesofchicken½cupoil1mediumsizeonion,chopped1mediumsizeonion,chopped3garlicclovesminced½cupajíamarillofresco/freshyellowaji(chili),blended1cupcilantro,blended2redpeppers,(1choppedandtheotherinstripstodecorate)3cupsrice1cuppeas½cornkernels2½cupboilingwater½cupbeerSaltPepperPrepara/on:SeasonchickenpieceswithsaltandpepperandsautéinoilunElgolden.Removechicken.Inthesamepan,sautégarlic,onion,ajíandcilantro.Returnchickenpiecestopan,addbeerandconEnuecookingunElchickenistender.Removepieces,keepthemwarm.Addrice,peas,cornandpeppers.Pourwaterandcookatmediumheatfor20minutesmoreorunElriceisdone.Servericewithchickenpiecesandgarnishwithpepperstrips.

Ingredientes:8presasdepollo½tazadeaceite1cebollamedianapicadaencuadritos3dientesdeajopicados½tazadeajíamarillofrescolicuado1tazadeculantromolido2pimientos(1picadoyelotroenErasparadecorar)3tazasdearroz1tazadearvejas(guisantes)½tazadechoclodesgranado(maíz)2½tazadeaguahirviendo½tazadecervezaSalPimientaPreparación:Salpimentaryfreírlaspresasdepolloenaceitecaliente.ReErarpresas.Dorarenesemismoaceitelosajos,lacebolla,elajíyelculantro.Colocarlaspresasdepollonuevamente,añadirlacervezayseguircocinandohastaqueelpolloestélisto.ReErarlaspresas,sindejarqueseenfríen.Incorporarelarroz,lasarvejas,elchocloyelpimiento.Agregarelagua,recEficandolasazónyseguircocinando20minutosmáshastaqueelarrozestéhecho.ServirelarrozconlaspresasdepollobiencalientesydecorarconErasdepimiento.

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 isfirst 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 anhour 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

Spanish•Papas•Cacao•Cocína•Frijoles•Cebada•maíz

English•Potatoes•Coca plants•Cocaine•Beans•Barley•Corn

Currency + Exchange Rate: Boliviano, 2.71 US dollars per one million boliviano

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

Potatoes

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

Ingredientes1 1/2 Kg. de carne de res1/2 kilo de chorizo de freir1/2 kilo de salchicha de coctel2 cebollas rojas grandes2 pimientos morrones grandes2 locotos (pimientos picantes)2 tomates3 huevos1 kilo de papa

Preparaciónpicar la carne en cubos medianos y freirla, agregar sal y pimienta agusto, de igual forma con el chorizo, mezclar enla 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 entiras delgadas con trozos medianos detomate y los huevos duros partidos a la mitad.

ConsejosEs 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

Ingredients2 - 2 1/2 lb chuck steak, cubed3 cloves garlic, minced3 T. cuminSalt and pepper3 tomatoes, diced1 package frozen french fries3 medium onions, slivered1 can green chiles, diced5 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, tomatoand 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.

Potato

True Facts•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 shouldarrive later than the starting time of the ocassion. Do not eat until thehostess invites you to do so. You should telephone your hosts thefollowing day of the occasion to thank them.•Una lista de productos alimenticios de crecimiento natural enArgentina: Pipas Sunflower Seeds

Maíz CornGanado CattleCacahuete PeanutsTraigo WheatLímones lemonsTé TeaUvas Grapes

https://www.cia.gov/

https://www.cia.gov/

•Food Product:cattle•Cattle are cows andbulls that are capturedand kept for beef.•Cattle is grown onfarms.•Some recipes withcattle in it areEmpanadas, Salsa deChimichurri, andParrillada.•Meat ( the cattle) isperpared by beingstuffed, grilled, andmade 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 oliva2 tablespoons fresh lemon juice 2 cucharadas jugo de límon fresco1/3 cup minced fresh parsley 1/3 taza de perejil fresco picado1 clove garlic 1 diente de ajo2 minced shallots 2 chalotas picadasSalt and pepper sal y pimienta1 teaspoon minced basil,thyme or oregano 1 cucharadita de albahaca

picada, el tomillo o el oréganoCombine all ingredients combine todos los ingredientesLet set for at least 2 hours before serving deje reposar durante al

menos 2 horas antes de servir

Capitol: HavanaCurrency: Basic unit-peso

exchange rate:Cuban pesos(CUP) per US dollar - 0.9259 (2009)

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

CubaCuba

Cuban flag

Map of CubaNaturally grownfood products

•Arroz

•Frijoles

•Huevos

•Tomates

•Lechuga

•Bananas

•Tostados

•Cafe

•Rice

•Beans

•Eggs

•Tomatoes

•Lettuce

•Bananas

•Toast

•Coffee

Platanos (plantains)

•Member of theBanana family, theplantain is starchyand also sweet.However, it is nevereaten plain. Onlyeaten when fried orcaramelized. It isgrown in WesternAfrica, but alsonative to India andMostly in Tropicalclimates.

Plantain recipes:Boiled plantains orfried plantains.Needs to be peeledbefore cooked andeaten.

Plantain-darker thanbanana, sometimes evenvery dark brown.

Table manners-

•No elbows on the table.

•It is very rude to leavethe table while eating.

•It is polite to eat as muchof the meal as you can.

Plantanos Dulces FritosFried Sweet Plantains

• Plantains are popular all over Cuba, but are nevereaten plain. They are most often cooked orbroiled.

• Plantanos Dulces Fritos es plato o merienda. (Friedsweet plantains are a side dish or snack)

• The dish’s origin is Spanish and is very popular intropical places

• Fried plantains are eaten at varities of festivals orjust as a snack, served at lunch and dinner.

• When the Plantains are cooked sugar is put on sothat they are very sweet, that is how they got thename fried sweet plantains.

Fried sweetplantains

Ingredients 1 ripe plantainper person Olive oil

Directions1. The plantainpeel should be all black,meaning that it is very ripe.Peel the plantain and cutinto one inch thick slices. 2.Heat the oil and fry theplantain slices until goldenbrown. Drain.

cucharadas de mantequilla, cantidaddividida1 libraﾊ de platanos bienmaduros, rebanados (aproximadamente 2platanos)1/4 taza de crema agriaBREAKSTONE'S Sour Cream o la deKNUDSEN1/4 tazaﾊ de cobertura COOLWHIP Whipped Topping, descongelada2tazas de azacar morena1/4 cucharaditaﾊde canela en polvo

Fried plantains are a delicioussnack that is found in everydaymeals. It is very sweet and lovedby almost everybody.

Capital: Ciudad de México ( Mexico City) https://www.cia.gov/

https://www.cia.gov/

Moneda:Peso 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.

Food Products Grown in Mexico Productos Almenticios Cultivados en México

CornWheatSoybeansRiceBeansBeefCoffeeFruitPoblano Chiles

MaízCerealesSemilla de SojaArrozFríjolesBistecCáfeFrutasChiles Poblanos

http://www.bigfatmoneybags.com/ http://ourfamilycookbook.com/ whatscookingamerica.net

Poblanos are sometimes eatenraw, and they can be found in mildsalsa. They can also be mixed withrice

Chiles Rellenos (Stuffed Chiles) — Side Dish

Ingredients5 California chiles1/2 cup flour2 eggs1/4 pound cheese

Directions1. 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 eatthem.

Ingredientes5 chiles poblanos1/2 taza de harina2 huevos1/4 libra de queso

Instrucciones1. 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 queestén cocidos, sáquelos de la olla y sírvalos.

Poblano Chiles aremildly spicy peppers.They are long andgreat for stuffing.

Poblano Chiles are grown in farms acrossMexico. They were originally grown in theState of Puebla.

flickr.com

Capital: BuenosAires

Currency+exchange rate: Argentinepeso and issubdivided in 100cents.

Facts aboutmealtimes,food, and eating

1) Beef has been the staple of theArgentina diet.

2) They have a lot of barbeques forentertainment.

3) Argentina typically eats threemeals per day.

4) The main meal is served atmidday.

5) The lighter meal is served after9:00 pm.

6) Other popular dishes includestuffed beef and empanadas

Naturally grown food productsSoybeans ( Soya bean)Corn (maize)Sugar cane ( caña de azúcarWheat (trigo)Sunflowers (girasol)Tea(te)Rice(arroz)Coffee(café)

(Milk products)

A dairy is a facility for theextraction and processing ofanimal milk. Dairy is mostlyfrom cows or goats. Cows goto a section of a farm so theycan produce milk, butter andcheese.

Some recipes that have dairyin it is milkshakes, pumpkinpie, brownies,icecream,cheesecake,yogurt,omelets,sourcream,pancakes, and muchmore.

For milk to be prepared youhave to do sterile storage;refrigeration, fast vehiclesand paved roads; andpasteurization

Ingredients1 can sweetened condensed milklarge pot with metal rack

Directions1. Add water to completely covercan, plus 1 to 2 more inches.2. Simmer for 4 hours, making surethe can is always completelycovered with water3. Leave the can to cool severalhours and only then open it andserve.4. Serve the golden-brownconfection over flan, as a filling forcrepes, cakes or just plain. Forbreakfast you can spread it oncroissants, rolls or toast!

In a winter afternoon at the Rosas house, the maid wasmaking some lechada—a drink made with milk andsugar boiled until it starts to caramelize—and heardsomeone knocking at the door. She left the lechada onthe stove and went to answer the door; and when shecame back, the lechada was burnt and had turned into abrown jam: dulce de leche.

It’s a dessert!You eat it at dessertTime by people all

Over the world.

Ingredientes1 lata de leche condensadacacerola grande con bastidor de metal

Instrucciones1. Ponga suficiente agua como para cubrirla lata de leche condesada, más 1 ó 2pulgadas (2,5 ó 5 cm) o más.2. Cocine a fuego lento por 4 horas,asegurándose de que la lata siempre estécompletamente cubierta con agua.3. Deje que la lata se enfríe por variashoras antes de abrirla (no antes). Abra ysirva.4. Sirva esta confección sobre flan, comorelleno para crepés, pasteles o solo. Para eldesayuno, se puede uno untar sobrecuernitos, panecillos y pan tostado

https://www.CIA.gov http://countryreports.org

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

Interesting Facts

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

.black beans are verypopular

.Popular food is fishmarinated in olive oil lemonjuice hot spices and eatenraw

.They like spicy food

.Eat a lot of seafood becauseit is cheap and useful

.food inspired by Spanish,American, and afro Carribean

.

.

.

Naturally Grown Food ProductsPollo Chicken

Harina Flour

Pescado Fish

Camarones Shrimp

FlourFlour is a mix of grains crushed up intoa powder it used primarily in baking.

Flour is usally made on a flower mill butthe grains are grown by farmers.

Flour is most commonly used in recipeisusing bread such as empinadas.

Flour is prepared in a flour mill wherethey take wheat and other grains andmash them up into a powder

They originated in Spain and werecarried over to South America

Empanadas are usually main dishes butare also street food they are usuallyeaten around lunch and dinner time byeveryone.

Recipe1 cup cooked chicken, diced small¾ cup shredded cheddar cheese3 tablespoons cream cheeseRefrigerated pie crust, cut into 4” circlesChili powderOnion powderGarlic powder1 egg beatenHeat oven to 350 degrees. Mix all ingredients,except pie crust, in a bowl. Roll out pie dough andcut with a biscuit cutter into circles. Place 1tablespoon of mixture into circle and close dough.Crimp closed with a fork. Brush with egg wash.Place on cookie sheet and bake will golden brownabout 10-12 minutes.

Costa Rica

Costa rica’scapital is San José

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

Exchangerate=

per USdollar=580.0colones

6interesting facts are1. Lunch @ 11:30a.m.2. Dinner @ 7:30 pm.3. Lunch @ home4. Coffee @ home5. 10:30 breakfast time6. Dinner @ home

Naturally grown foods

Bananas PlatanosCoffee CaféPineapples PinaRice ArrozBeans frijolesOranges naranja

Currency=colones

Black Beans

Spoon

Recipes found in Are

chile, soup, stew,burritos, encheladas, andsalsa

Frijoles

Beans

Blackbeans

Grown inCosta Rica

Tips for planting

.Soak for 2hours before planting

. Plant inSpringtime

.They growquickly

Eaten forBreakfast ordesayuno

The name hasno story

tbook/geos/cs.html

Gallo pinto

Black beans and rice

History of Black beansThey date back 7000 yearsagoWere part of a stable food dietLatin name is Phaseolusvulgaris

Eaten byeveryone

Maindish

Principleplato

2tazasdearrozdegranolargococinado 1tazadefrijoles(porotos)rojosonegrosdegranopequecocinados1/2tazadecebollasblancasfinamentepicadas3cucharadasdeaceitevegetal2cucharadasdecilantropicadosalalgustosalsaLizanoInstrucciones1.Coloqueelaceitevegetalenunsart駭ycali駭teloporaproximadamente1minuto.Salteelascebollashastaquesecaramelicen.Agreguetodalaolladefrijolescocinados,juntoconeljugo,alascebollassaltadas.2.Revuelvaafuegolentomedioporunminuto.Combineelarrozcocinadoconlosfrijoles.Mezclebienyhiervaafuegolentopor5minutos.Agreguesalalgusto.Agregueelcilantro.Cociner疳idamenteafuegoalto.SirvadeinmediatoyagreguelasalsaLizanoalgusto.

2tazasdearrozdegranolargococinado

1tazadefrijoles(porotos)rojosonegrosdegranopequecocinados1/2tazadecebollasblancasfinamentepicadas3cucharadasdeaceitevegetal2cucharadasdecilantropicadosalalgustosalsaLizanoInstrucciones1.Coloqueelaceitevegetalenunsart駭ycali駭teloporaproximadamente1minuto.Salteelascebollashastaquesecaramelicen.Agreguetodalaolladefrijolescocinados,juntoconeljugo,alascebollassaltadas.2.Revuelvaafuegolentomedioporunminuto.Combineelarrozcocinadoconlosfrijoles.Mezclebienyhiervaafuegolentopor5minutos.Agreguesalalgusto.Agregueelcilantro.Cociner疳idamenteafuegoalto.SirvadeinmediatoyagreguelasalsaLizanoalgusto.

In English=

2 cups of cooked long grain rice1 cup of red or black small cooked beans1/2 cup of finely diced white onions3 teaspoons of vegetable oil2 tablespoons of chopped cilantroSalt to tasteSalsa LizanoDirections1. Place vegetable oil on a frying pan and heat forapproximately 1 minute. Sautee onions until caramelized. Addentire pot of cooked beans and its gravy into the sautéedonions.2. Stir over low-medium heat for a minute. Combine cookedrice to sautéed bean mix well and simmer for 5 minutes. Addsalt to taste. Add cilantro. Cook on high heat and quick. Serveimmediately and add the Lizano Sauce to taste.

MexicoCapital: Mexico CityCurrency rate:1 euro = $1.39 American dollars

6 interesting facts1. Usually food is served with a bowl of peppers2. Mexico has many different traditional meals3. Corn is an important part of the “Mexican diet”4. Rice is sometimes cooked with chicken stock with many other foods5. Each region of Mexico has its own traditional foods6. They grow homemade food

Naturally grown foodBeans-frijolesRice-arrozPeppers-chileCorn- maízPineapples-piñaJalapeño-jalapeñoAvocado-aguacateOnion-cebolla

Food product (Spanish and English) Avocado- aguacate

What is itAvocado is a tropical American fruit that grows in the broad-leafevergreen tree

Where is it grownAvocados are grown in the Southern part of Mexico

What is it made inPeople use it in dip, pies, and salads

How is it collectedThey pick the avocados from the trees when they think they are theripest

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

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

cfmemphis.com/tag/ring-dips/

HistoryGuacamole was first created by the Aztecs

What kind of dish is itside dish - acompañamiento

What is its originIn an Aztec village

When is it eatenDuring dinner, lunch, or as a snack

Who eats itNatives and tourists eat it

Does it have a special storyWhen the Spanish met the Aztecs the Aztec locals

were making a sauce called ahuaca-mulli

Recipe

1 large ripe avocado - 1 aguacate (palta) grandemaduro

1 small onion - 1 cebolla pequeña1 serrano pepper - 1 chile serrano

salt - salwater - agua

Directions

1. Peel Avocado/ Pele el aguacate. 2. Mix it with other ingredients in a blender/Mezcle con los otros ingredientes en una

licuadora3. Add water and salt as needed to make a thick

sauce/ Agregue agua y sal, tanto como seanecesario para hacer una salsa espesa.

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

petitfoodie.wordpress.com/.../

Avocado“Food and Drink”. Silver BurdettCountries Mexico. US: SilverBurdett 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