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I need an easy to use and make Spanish recipe for my Spanish 1 class?

Ok, so I have a project for my Spanish 1 class where we have to make a Spanish dish and serve it to the class for a grade. I want a delicious recipe that will impress my classmates, but is not expensive to manufacture and easy to use … Help?

My husband is Cuban. Here are his favorite Spanish Dessert: Flan de Queso ½ cup sugar 1 – 8 oz package cream cheese, softened 8 eggs 1 can sweetened condensed milk 1 can evaporated milk 1 tbsp Tea Vanilla first Make Stove Top Caramel-Melt 1 cup sugar in a nonstick skillet over low heat. Keep an eye on him. If it burns, you need again. He just needs to melt it all. Using a non-stick pan will cause the caramel to just slip side of the pan when pouring – easy to clean later. Immediately pour the caramel into a metal pan and swirl around to cover the bottom and sides. You must be quick because once it starts to cool you do not stand a chance. The caramel should have cooled before pouring the egg mixture in it. Then make the recipe: Whisk all ingredients together. Carefully pour the mixture into the pan and bake at 350 º in a "baño de Maria "(bain marie) for about 50 minutes or until golden. Test with a knife as you would a cake, it should come out clean. Remove from oven, let cool and refrigerate at least 4 hours. Mr. Dribbleman below says: "Cuba is not Spain "…. it may not be in Spain, but descendants of Spain moved to Cuba, where the main language is Spanish, as is the kitchen.

The Best Spanish Dishes: Traditional Easy-To-Do Recipes $8.95 ...

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Tapas: Easy Recipes for Tasty Tapas Dishes Some of the finest tapas have been included in this delightful collection of contemporary and classic dishes. All the recipes are presented in an easy-to-follow format and are illustrated with beautiful full-color photography....

The Best Spanish Dishes: Traditional Easy-To-Do Recipes $8.55 No Synopsis Available

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Tapas: The Little Dishes of Spain $1 More than 300 wonderful tapas recipes (traditional Spanish appetizer dishes). Offers carefully selected menus to make the work easy and to ensure a beautifully balanced array of delicious, unusual and colorful dishes. 8 pages of full color photos.

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Best Slow and Easy Recipes $25.48 What if we told you that recipes don't have to be fast to be simple? That cooking methods like stewing, braising, and roasting can actually be fuss-free? The Best Slow & Easy Recipes gives you more than 250 recipes that show you why building flavor slower is sometimes better - and easier. The appeal of cooking food slowly is undeniable; a moderate oven temperature and extended cooking time can build rich, concentrated flavor and yield tender, juicy meat. But when most of us think of dishes that are slow cooking by nature - such as roasts, braises, and stews - we think of an all-day affair requiring constant attention, something to prepare for a special occasion or when you can commit a full day to the task. But in fact, in many cases just the opposite is true. These dishes are, for the most part, easy - although they take time, the process is largely unattended, leaving you free to simply walk away. You'll find all the classic slow-cooked dishes here - dishes where time, slow simmering, and gentle heat work their magic - from Prime Rib and Classic Beef Chili to Smothered Pork Chops and Cassoulet. But we also introduce to you some new favorites such as Carnitas, the Mexican version of pulled pork (a slow braise renders the pieces of pork rich and tender, while a quick broil at the end creates an irresistibly crisp, caramelized exterior) and Braised Chicken with Almonds and Pine Nuts (a boldly-flavored Spanish dish thickened with a picada - a mixture of ground almonds, pine nuts, parsley, and saffron). And we didn't forget to make use of the slow cooker; sure, you already know you can make all kinds of stews and chilis in this convenient piece of equipment, but we've discovered it's also great for making Homemade Chicken Broth or Meatballs in Marinara (a quick stint in the microwave rids the meatballs of excess fat without creating a tough exterior). Want to know one of the easiest, most foolproof ways to cook fish? Simply throw it in a pot with some lightly sautéed aromatics and put it in the oven. Our Salmon en Cocotte with Leeks and White Wine might take a little longer to cook than fish cooked another way, but it's hands-free time as the low, gentle heat of the oven and covered pot concentrate the flavors and keep the fish moist - say goodbye to dried-out fish forever. Sometimes a novel approach is required to make a slow recipe easier. What do you do when you want barbecued ribs in the middle of winter? Move the process indoors - your oven, a baking stone, and some tea leaves are all you need to get long-cooked, smoky flavor any time of year (and eliminate constant monitoring in the process). How do you ensure foolproof results for finicky side dishes such as polenta, risotto, and rice? Cook them in the oven - our baked versions provide gentle heat that is much more reliable and consistent than classic stovetop versions. And they're easier too - you'll be surprised to find that our Baked Risotto requires no stirring once it goes in the oven...

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