i need to find an easy to make and easy to find ingredients but yet authentic Spanish cake recipe!!!! chocolate cake is preferred but anything really will do!! thanks!
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http://www.latina.com
I’d like a dessert.
I was looking at spanish recipes on google but couldn’t find anything that looked easy enough.
In english please, so I can change it to spanish myself.
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Pastel de Tres Leches, or cake of three milks. Bake a cake, then soak it in the milk mixture. Very delicious. Use whatever your favorite cake mix is 
I love Spanish food! And I was wondering if you guys could give me a really good Spanish rice recipe. In the answer, just put the ingredients and steps for making it. Best tasting will win. Thanks!
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Black Beans and Rice
Recipe courtesy Ingrid Hoffmann, 2008
1/4 cup olive oil
2 onions, finely chopped
2 green bell peppers, chopped
3 garlic cloves, chopped
4 bay leaves
1 tablespoon ground cumin
2 cups long-grain white rice
4 (14-ounce) cans black beans, drained and rinsed
2 (14-ounce) cans diced tomatoes with green chiles drained
2 cups water
1/4 cup apple cider vinegar
Kosher salt and freshly ground black pepper
Heat a large pot over medium-high heat and add the oil. Stir in the onions, peppers, garlic, bay leaves and cumin. Stir and cook for 8 minutes.
Stir in the rice, black beans, tomatoes, water, vinegar and salt and pepper. Bring to a boil, cover and reduce heat to low. Cook for about 40 minutes or until the rice is tender. Serve hot.
I made this it is easy and really good!
I need a spanish recipe, perferbaly from a site so i can print it out (i have to) and it has to serve ALOT of people ._. and easy to make..
Oh and it needs to be not that long to cook.. i have to make it by tomorrow
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If it can be a desserrt and you don’t care about it being ultra healthy, I used to always make Bunuelos. You can search for recipes, one can be found here.
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I need a substitute for dry sherry in a paella spanish recipe, calling for a lot of seafood, does anyone know what i can use?
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The Cook’s Thesaurus (see link below) lists sherry under Fortified Wines and notes:: These are wines that have been fortified with brandy and sometimes flavored with herbs, roots, peels, and spices. The most popular examples are sherry, Madeira, Marsala, port, and vermouth. Fortified wines are often used in cooking, or they’re served as apéritifs or dessert wines. Substitutes: sparkling wine (as an apéritif) OR dessert wine
Sherry = sack Notes: This fortified Spanish wine is typically served in small glasses before dinner, but many cooks also keep a bottle handy in the kitchen to perk up sauces, soups, and desserts. There are two categories of sherry: fino and oloroso. Fino sherry = Palma sherry is dry, fruity, and expensive. Examples of fino include the exquisite Manzanilla and the potent and nutty Amontillado. Oloroso sherry is more heavily fortified than fino. Examples include Amoroso and cream sherry, both of which are sweetened and especially popular in Britain. Once bottled, sherry doesn’t age well, so you should plan to use it no more than a year or two after you buy it. Once opened, fino sherries should be consumed within a few days and stored in the refrigerator. Oloroso sherries can be stored a bit longer, say a week. Cooking sherry usually has added salt, and is shunned by more experienced cooks. Substitutes: Port OR Madeira OR Mirin OR red wine + 1 teaspoon sugar (per cup of wine) OR white wine (for cream soups and sauces, poultry, or game) OR dry vermouth (for cream soups and sauces, fish, or poultry) OR muscatel (for desserts, fruits, baked ham) OR vanilla extract (use much less) OR coffee (when making baked goods with chocolate or nuts) OR fruit juice (when making baked goods with fruit)
Hope that doesn’t muddle the situation too much.
