nother great (and much simpler) spanish drink check out my recipe
This is sort of 3 recipes in 1, but it's
ookie crust.
Sprinkle salted Spanish peanuts evenly over ice cream
Mix cookies and melted butter well.
Press into cake pan.
Top with softened ice cream.
Refrigerate.
Mix together powdered sugar, milk, butter and chocolate chips.
Cook 8 minutes.
Add vanilla.
Cool and pour over ice cream.
Freeze.
Press Spanish peanuts onto dessert.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Crumble
cookies (best if cold) and reserve 1/2 cup for top. Melt
1
stick
oleo.
Mix\twith rest of cookies and pat into 9
x 13-inch pan.
Put 1/2 gallon softened ice cream over crust.
Top with 1 package Spanish peanuts.
Freeze.
Combine Oreos and 1/2 cup butter.
Pat into 9 x 13-inch pan and freeze.
Soften vanilla ice cream and spread over cookie mixture; sprinkle with 1 1/2 cups of Spanish peanuts.
Freeze.
Slightly soften ice cream; slice over crust.
Sprinkle with Spanish peanuts; freeze.
Melt chocolate chips and oleo.
Stir well and add powdered sugar and evaporated milk.
Cook slowly on medium heat for 15 minutes, stirring.
Boil 5 minutes, stirring. Cool well and pour over ice cream.
Spread with 1 cup Cool Whip. Sprinkle with reserved crumbs.
Keep frozen until 10 minutes before serving.
Crumble oreos and set aside 1/2 cup.
Mix oreos with margarine and press into 13x9 pan bottom only.
Gently spread ice cream over the oreo crust.
Slightly heat hot fudge and pour over ice cream.
Don't get it too warm as it will melt the ice cream and ruin the dessert.
Just warm enough to pour comfortably.
Cover with the peanuts.
Spread the cool whip over the top.
Sprinkle with the left over oreo crumbs.
Freeze.
Take out 1/2 hour before serving time.
irm. A more advanced and authentic cooking requires a rectangular omelet
eanwhile, for the apricots in dessert wine syrup, remove peel from
Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
season chicken with adobo and 2 packets of sazon until well browned.
add every thing else and cook for 1/2 hour
then add 1 can of beans and the other packet of sazon.
cook for another half an hour, the last 5 min of cooking add spanish olives.
serve with yellow rice.
rusts).
---------CROWNJEWEL CHEESE DESSERT----- Prepare Crown Jewel dessert, subsituting cream cheese
Spanish Rice (can be made in
nd continue(Sofrito is a Spanish tomato and onion sauce which
Heat saucepan and cut spanish chorizo
Dissolve jello in boiling water in a metal pan.
Remove 1/2 cup of this and put into bowl.
Add 1/2 cup cold water to jello in pan and place in freezer until thick (10-15 min.).
Add 1 cup ice cream to jello in bowl and stir until smooth. Place thickened jello from freezer in dessert dishes and top with ice cream mixture.
Chill for at least an hour and serve.
cups; add to danish dessert. Mix and bring to a
This is called \"guarnicion\".
SPANISH VERSION: GAZPACHO. 6 tomates maduros
Heat water for the noodles and let come to a boil in a separate pot.
Add noodles to boiling water when you add the mushrooms and black olives to the Spanish chicken mixture in the large skillet. Begin by sauteed chicken strips in a large/deep skillet on medium-low heat with the olive oil, turning occasionally.