DOCSLIB.ORG

Cocina Tradicional Costarricense 5 San José

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Cocina Tradicional Costarricense 5 San José Cocina Tradicional Costarricense 5 San José Compilado por: Yanory Álvarez Masís Centro de Investigación y Conservación del Patrimonio Cultural Ministerio de Cultura y Juventud Cocina Tradicional Costarricense 5 San José Compilado por: Yanory Álvarez Masís Centro de Investigación y Conservación del Patrimonio Cultural Ministerio de Cultura y Juventud Derechos reservados conforme con la Ley de Derechos de Autor y Derechos Conexos D.R. 392.37 Cocina tradicional costarricense 5 : San José C659-c / Comp. por Yanory Álvarez Masís. - Ministerio de Cultura y Juventud. Centro de Investigación y Conservación del Patrimonio Cultural : Instituto Costarricense de Turismo : San José, CR : Publiart, S.A., 2013. 147 p. ; il. col. : 21 x 27 cm.- (Certámenes de Comidas 2006 y 2008) ISBN 978-9977-59-255-8 1. SAN JOSE (COSTA RICA) - COMIDAS Y TRADICIONES. 2. SAN JOSE (COSTA RICA) - COSTUMBRES Y TRADICIONES. 3. COCINA COSTARRICENSE. I. Álvarez Masís, Yanory, Comp. II. Título. MCJ/ehc, 2013 Créditos: Compilación: Yanory Álvarez Masís (=). Centro de Investigación y Conservación del Patrimonio Cultural, Ministerio de Cultura y Juventud. Fotografías: Centro de Investigación y Conservación del Patrimonio Cultural, Ministerio de Cultura y Juventud y Revista Sabores. Producción: Dirección de Planeamiento y Desarrollo Turístico, Instituto Costarricense de Turismo. Coordinación: Mario B. Badilla Jara. Portada: Acuarela: Denia Álvarez Masís. Diseño y diagramación: Floria Leiva Pacheco. Nota: En este libro se conservan los textos originales de las recetas de cocina que presentaron las(os) participantes, en los respectivos certámenes. En el caso del certámen realizado en los cantones de Escazú, Santa Ana y Mora (2006) también participaron habitantes del cantón de Puriscal. Contenido Preámbulo ...................................................................................... 9 Picadillo de arracache con chicasquil .......................................... 24 Picadillo de chayote con elotes ................................................... 24 Introducción ................................................................................. 11 Picadillo de chicasquil .................................................................. 25 Picadillo de chicasquil .................................................................. 25 Picadillo de chicasquil .................................................................. 25 ESCAZÚ, SANTA ANA Y MORA ........................................... 13 Picadillo de chicasquil .................................................................. 26 COMIDAS ..................................................................................... 15 Picadillo de chicasquil .................................................................. 26 Picadillo de chicasquil .................................................................. 26 Contenidos Almuercitos de repollo ................................................................ 16 Picadillo de chicasquil .................................................................. 27 Almuerzo campesino ................................................................... 16 Picadillo de chicasquil .................................................................. 27 Almuerzo indígena ...................................................................... 16 Picadillo de chicasquil .................................................................. 28 Ceviche de pipa tierna ................................................................. 17 Picadillo de chicasquil dietético .................................................. 28 Créditos: Costillas “don Lián” ..................................................................... 17 Picadillo de chicasquil mixto ........................................................ 29 Crema de ayote sazón .................................................................. 17 Picadillo de hojas de yuca ............................................................ 29 Compilación: Escabeche de Lily .......................................................................... 18 Picadillo de palmito con huevo ................................................... 30 Yanory Álvarez Masís (=). Picadillo de papas y zanahoria .................................................... 30 Centro de Investigación y Conservación del Patrimonio Cultural, Ministerio de Cultura y Juventud. Estofado de bambú ...................................................................... 18 Picadillo de papaya verde ............................................................ 30 Fotografías: Fiesta de pollo .............................................................................. 19 Centro de Investigación y Conservación del Patrimonio Cultural, Ministerio de Cultura y Juventud y Revista Sabores. Frijoles blancos con carne de cerdo y tocineta ........................... 20 Picadillo de papaya verde ............................................................ 31 Producción: Frito ............................................................................................... 20 Picadillo de plátano ..................................................................... 31 Dirección de Planeamiento y Desarrollo Turístico, Instituto Costarricense de Turismo. Garbanzos ..................................................................................... 21 Picadillo de plátano ..................................................................... 31 Coordinación: Lomo relleno (en cocina de leña) ................................................ 21 Picadillo de plátano con cáscara ................................................. 32 Mario B. Badilla Jara. Lomo relleno ................................................................................ 21 Picadillo de plátano con chorizo ................................................. 32 Portada: Picadillo de plátano verde ........................................................... 32 Acuarela: Denia Álvarez Masís. Mondongo en salsa ...................................................................... 22 Picadillo de plátano verde ........................................................... 33 Diseño y diagramación: Palmito con atún .......................................................................... 22 Floria Leiva Pacheco. Palmito de pejibaye a la tica ....................................................... 22 Picadillo de zorrillo ...................................................................... 33 Pastel de palmito .......................................................................... 23 Pollo arreglado ............................................................................. 33 Picadillo de arracache .................................................................. 23 Pozol ............................................................................................. 34 Picadillo de arracache .................................................................. 23 Pozol ............................................................................................. 34 3 Picadillo de arracache con chicasquil .......................................... 24 Pozol ............................................................................................. 35 Sopa de mondongo ...................................................................... 35 Bizcocho ........................................................................................ 49 Sopa de patacones ....................................................................... 36 Bizcocho casero ............................................................................ 50 Sopa de plátano verde ................................................................. 36 Bizcocho casero especial .............................................................. 50 Sopa de quelites mixtos ............................................................... 37 Buñuelos ....................................................................................... 50 Tamales de cerdo .......................................................................... 37 Buñuelos ....................................................................................... 51 Tamales de cerdo .......................................................................... 37 Buñuelos ....................................................................................... 51 Tortas de hojas de remolacha ...................................................... 38 Buñuelos ....................................................................................... 51 Buñuelos ....................................................................................... 52 BEBIDAS ....................................................................................... 39 Buñuelos de naranja .................................................................... 52 Confites de zanahoria .................................................................. 52 Agua fresca ................................................................................... 40 Confites de zanahoria .................................................................. 53 Chicha ........................................................................................... 40 Corona de yuca ............................................................................. 53 Chicha ........................................................................................... 40 Cosposas de elote ......................................................................... 53 Chicha de maíz ............................................................................
Load more

Recommended publications
  • TEAM-Mexico's
    TEAM-Mexico’s Guided Discovery Orientation Program An Introduction to TEAM-Mexico’s Guided Discovery Program “After three weeks of residing in the republic of Mexico, Mr. Winthrop was not only convinced that he knew the country perfectly, but also that he had seen everything- that he had penetrated the character and the customs of its people and had explored it thoroughly.” Translated from Canasta de Cuentas Mexicanos by B. Traven Cultural Orientation: FAIL! Unlike this clueless tourist, we hope that you will start the journey of understanding and enjoying Mexico and her culture. It will take a lifetime! That’s why we called our program Peregrinando which means, “ taking a journey, a pilgrimage.” This program is part of a two year orientation for new workers . On the next page, you will see a timeline. It includes formal language study, journaling and a coaching program. We hope that you will develop skills of observation and sympathetic questioning that will serve you throughout your career. Please journal your observations and discuss your experience with your coach each week. Both of you can keep a checklist to record your progress. The activities can be done in any order. Some of the activities will be easy to do, others may require a translator for you to complete. If you would like to substitute another activity or reading for one we have chosen, please talk with your coach first. Our thanks to Beth Wyse, Curriculum Designer for Lifelearner Network, who guided us as we attempted “the discovery method.” We used many of Dr. Herbert Purnell’s general topics as an outline for our program (2004, A Language and Culture Learning Program for Independent Learners, preliminary rev.
    [Show full text]
  • Cuba Restaurant | Delivery & Catering Menu
    Served with Ceviche Seafd & Fish chips! Aetizers (served with chips) SALMON MIRAMAR 19 Sandwiches EMPANADAS HABANERAS CEVICHE 15 pan-seared salmon fillet, shrimp, SANDWICH CUBANO 10 shrimp, scallops, calamari, avocado, roasted pork, ham, pickles, swiss cheese, 2 for $ 6 / 3 for $9 coconut rice, lobster sauce cilantro, red onion, jalapeño, mustard, pressed cuban bread Choice of: spinach-manchego cheese, sweet peppers, citrus juices beef picadillo or shredded chicken, CAMARONES ENCHILADOS 18 served with tomatillo salsa LOMO ASADO 10 braised shrimp in tomato creole sauce, pork tenderloin, mustard, tomato, avocado onions, peppers, thyme PAPAS RELLENAS 7 Salads LOMO DE CERDO 10 two crispy potato balls with beef picadillo Add chicken 5 | shrimp 7 | skirt steak 8 pork tenderloin, sauteed onions, or cheese served with tomato salsa BACALAO GRATINADO 22 ENSALADA DE CUBA 10 fresh cod fish gratin, aioli & pisto green peppers, tartar saue CHORIZO AL JEREZ 10 mixed green salad, avocado, CALAMARI 15 sautéed spanish chorizo, parsley, cherry tomatoes, red onions, PULPO A LA PLANCHA 22 balsamic vinaigrette crispy calamari, cherry tomatoes, onions, aioli sherry wine reduction and garlic bread grilled octopus, roasted potatoes & aioli PULPO 10 CALAMARES CON TAMARINDO 9 grilled octopus, spanish chorizo, patatas, crispy calamari, sweet plantains, onions, herbs aioli cherry tomato, tamarind vinaigrette TOSTONES RELLENOS 9 Meat green plantains stuffed with shrimp, Soups sofrito sauce BISTEC DE PALOMILLA 22 Chicken grilled-pounded sirloin steak, sautéed SOPA
    [Show full text]
  • Favorite Foods of the World.Xlsx
    FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese
    [Show full text]
  • Sa Abá, ¡Ay! ¡Chito! Ó ¡Chiton!. Sht...! ¡Chiton! ¡Silencio!
    English_Spanish_Tagalog_Dictionary_Project_Gutenberg_cd3wd !Vaya! ¡que vergüenza!. Ayan! kahiyâhiyâ! ¡Ah! ¡ay!. Ah! abá! ahá! ¡Ay!. Sa abá, ¡ay! ¡Chito! ó ¡chiton!. Sht...! ¡Chiton! ¡silencio!. ¡Marahan! ¡Fuera! ¡fuera de aquí! ¡quita! ¡quita allá!. Sulong! tabì! lumayas ka! alis diyan! ¡He! ¡oye!. Hoy! pakinggan mo! ¡He!. Ehé. ¡Oh!. Abá! ¡Quita de ahí! ¡vete allá!. Tabì! sulong! ¡Vaya!. ¡Ayan! A bordo. Nakasakay sa sasakyán. A cada hora. Oras-oras. Á cada momento. Sa bawa't sangdalî. A Dios. Paalam, adyos. A Dios; despedida. Paalam. Á él mismo. Sa kanya ngâ, sa kanya man, sa kanya rin (lalake). Á eso, á ello. Diyan sa, doon sa. Á eso, á ello. Diyan sa, doon sa. A este ó esta, por eso. Dahil dito. A esto. Dito sa; hanggang dito. A esto. Dito sa, hanggang dito. Á horcajadas. Pahalang. A la mar, fuera del navio. Sa tubig. A la moda. Ayon sa ugalí, sunod sa moda. A la temperatura de la sangre. Kasing-init ng dugô. Á lo ancho. Sa kalwangan. Á lo cual. Dahil dito, sa dahilang ito. A lo largo. Sa gawî, sa hinabahabà. Á lo largo. Sa hinabahabà. Á lo que, á que. Na saan man. Á mas, ademas. Bukod sa rito, sakâ. A medio camino. Sa may kalagitnaan ng lakarín. Á menos que; si no. Maliban, kung dî. A pedacitos. Tadtad. Á pie. Lakád. A poca distancia, cercanamente. Malapítlapít, halos. Spanish_Tagalog Page 1 English_Spanish_Tagalog_Dictionary_Project_Gutenberg_cd3wd Á poco precio. May kamurahan. A popa, en popa. Sa gawíng likod, sa gawíng hulí. A popa. Sa gawíng likod. Á propósito. Bagay. A punto de, dispuesto á, en accion. Kauntî na, handâ na, hala.
    [Show full text]
  • Dishes Side Dishes Desserts
    SALADS AND MORE OUR ROASTED “TAHONA” DISHES 1 Broth _________________________________________________________ 5,00€ 27 ¼ Of roasted suckling lamb from Aranda de Duero igp HOUSE MENU Castilla y León ______________________________________________ 43,00€ FULL TABLE 2 Onion soup __________________________________________________ 6,00€ 28 ½ Quarter of roasted suckling lamb from Aranda de Duero igp 3 Castilian soup ________________________________________________ 6,00€ Red sausage, rice black pudding, “picadillo” pork minced Castilla y León ______________________________________________ 22,20€ meat with paprika and roasted red peppers 4 “Gazpacho”, cold soup, (from May until October) _________ 6,00€ 29 ¼ Of roasted suckling pig igp Segovia______________________ 41,00€ Roasted suckling lamb or suckling pig from Aranda de 5 Green salad of Asador (lettuce, tomatoes, onions) ___________ 5,00€ Duero IGP Castilla y León with baked potatoes. 30 ½ Quarter of roasted of suckling pig igp Segovia __________ 22,00€ 6 Mixed salad (lettuce, tomatoes, onions, egg, Special dessert of the house asparagus, radishes and tuna) ______________________________ 12,00€ 31 Grilled suckling lamb chops ________________________________ 19,20€ Ribera del Duero Wine 7 Rocket salad with cod, tomato and avocado ____________ 10,00€ 32 Kidneys of Aranda de Duero igp, only from our suckling lambs. Water, bread and coffee (sometimes we have, sometimes we don’t) _______________ 18,00€ 8 White asparagus tips with vegetable vinaigrette ______________ 41,75€ and tarragon mayonnaise
    [Show full text]
  • Toaster Oven
    840151000 ENv03.qxd 5/24/06 11:54 AM Page 1 Toaster Oven Please call our toll-free number before returning product to the store. Our friendly associates are ready to help you: USA: 1-800-851-8900 Mexico: 01-800-71-16-100 READ BEFORE USE 840151000 840151000 ENv03.qxd 5/24/06 11:54 AM Page 2 wWARNING Fire Hazard • Do not operate unattended while in Toast mode. • Do not use with oven cooking bags. • Do not store any materials, other than recommended accessories, in this oven when not in use. • Always allow at least one inch between food and heating element. • Do not cover or use near curtains, walls, cabinets, paper or plastic products, cloth towels, etc. Keep 2 to 4 inches away from wall or any objects on countertop. • Close supervision is necessary when used by or near children. • Always unplug toaster oven when not in use. • Regular cleaning reduces risk of fire hazard. • If contents ignite, do not open oven door. Unplug oven and allow contents to stop burning and cool before opening door. • Failure to follow these instructions can result in death or fire. Shock Hazard • Do not immerse this appliance in water or other liquid. • This appliance has a polarized plug (one wide blade) that reduces the risk of electrical shock. The plug fits only one way into a polarized outlet. Do not defeat the safety purpose of the plug by modifying the plug in any way or using an adaptor. If the plug does not fit, reverse the plug. If it still does not fit, have an electrician replace the outlet.
    [Show full text]
  • Favorite Foods of the World.Xlsx
    FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes 53 31 Duck Confit Blintzes 49 20 Duck Confit Papadums 5 23 Laksa Blintzes 23 43 Burrito Jambalaya 32 38 Burrito Jambalaya 36 65 Burrito Cornish Pasty 28 21 Bulgogi Potato Pancakes 43 52 Burrito Nori 35 10 Torta Nori 5 60 Crepes Vegemite Toast 15 49 Crepes Potato Pancakes 61 42 Crepes Tagliatelle al Ragù 18 9 Bouneschlupp Potato Pancakes 81 25 Hummus Potato Pancakes 42 47 Hummus Potato Pancakes 36 49 Burrito Gazpacho 10 22 Lumpia Philly Cheesesteak 44 55 Cannelloni Philly Cheesesteak 49 36 Cannelloni Philly Cheesesteak 39 42 Cannelloni Tiramisu 51 47 Kugel Tiramisu 41 28 Kugel Arepas 8 7 Cullen Skink Gelato 42 34 Mousse Börek 10 26 Hot and Sour Soup Gelato 57 25 Hot and Sour Soup Gelato 49 25 Bibimbap Gelato 46 44 Mousse Black Forest Cake 26 43 Mousse Croissants 28 59 Mousse Croissants 34 16 Soba Cheeseburger Burrito Bockwurst 37 54 Churros Bockwurst 28 45 Churros Parathas 21 6 Cream Stew Crab Rangoon 53 29 Churros Brie de Meaux 20 7 Hutspot Crab Rangoon 57 41 Cupcakes Crab Rangoon 39 50 Cupcakes Crab Rangoon 39 35 Pretzels Kartoffelsalat 28 21 Feta Cheese Kartoffelsalat 13 32 PBJ Sandwich Kroppkaka 22 38 PBJ Sandwich Gnocchi 32 56 Pretzels Gnocchi 43 18 Saganaki Gnocchi 68 53 Pretzels Mochi 14 42 Pretzels
    [Show full text]
  • Recetario Comidas Tradicionales
    AGOSTO DEL 2019 OFICINA DE GESTIÓN CULTURAL, MUNICIPALIDAD DE PÉREZ ZELEDÓN Contenido Introducción ........................................................................................................... 1 Picadillo de chicasquil ......................................................................................... 2 Papín de Maíz..................................................................................................... 3 Chorreadas ......................................................................................................... 3 Tamales típicos de elote ..................................................................................... 4 Pollo a la jardinera .............................................................................................. 4 Empanadas colombianas .................................................................................... 5 Cóctel de chayote ............................................................................................... 5 Chile dulce .......................................................................................................... 6 Tamal de maíz asado ......................................................................................... 7 Picadillo de papaya ............................................................................................. 7 Mazamorra ......................................................................................................... 8 Fresco de ñame .................................................................................................
    [Show full text]
  • Banquet Menus 2013 Pdf.Pdf
    PRIVATE DINING MENUS CONTENTS BREAKFAST & BRUNCH PAGE 2 BREAKS PAGE 6 BOXED MENUS PAGE 11 LUNCHES PAGE 13 RECEPTIONS PAGE 19 DINNER PAGE 24 BEVERAGES PAGE 36 A 22% Taxable Service Charge and 7.5% Sales Tax will be applied to all Food & Beverage Pricing . Prices subject to change without notice and may expire December 31st , 2012. Please note that additional Site Fees apply for Outdoor and Oceanfront Dining. 1 BREAKFAST & BRUNCH A 22% Taxable Service Charge and 7.5% Sales Tax will be applied to all Food & Beverage Pricing . Prices subject to change without notice and may expire December 31st , 2012. Please note that additional Site Fees apply for Outdoor and Oceanfront Dining. 2 CCCONTINENTALCONTINENTAL BREAKFAST BUFFETS BEACH BREAKFAST ~ $19 person TO COMPLEMENT YOUR CONTINENTAL BREAKFAST Fresh Florida Orange and Grapefruit Juices Assorted Breakfast Pastries * Omelettes (Prepared at the Buffet) $8 per person Sweet Butter and Preserves Quiches ( Select one please) $ 6.50 per person Smoked Salmon ~ Lorraine ~ Spinach & Herb ~ Baby Vegetables ~ Ham ~ Potatoes & Sausage ~ Bacon, CHEECA SPECIAL CONTINENTAL ~ $21 person Cheddar Fresh Florida Orange and Grapefruit Juices Smoked Salmon $9 per person with Bagels, Homestead Beefsteak Tomatoes, Onions, Sliced Seasonal Fresh Melons and Tropical Fruits Capers and Cream Cheese Assorted Breakfast Pastries Individual Cereals and Milk $2.50 per person (Skim and Regular Milk) Individual Fruit Yogurts $2.50 per person HEALTHY START ~ $22 person Farm Fresh Scrambled Eggs $5.50 per person Fresh Florida Orange and Grapefruit Juices Tropical Mueslix $4.50 per person with Dried Fruits and Nuts House made Granola Fruit Yogurt Homemade Granola $4.50 per person With Dried Fruit and Nuts Bran Muffins Sliced Seasonal Fresh Melons and Tropical Fruits Juices $30 gallon Mango, Papaya, Guava, Pineapple, Pomegranate, Tomato, V-8, Cranberry All Breakfast Selections include Freshly Brewed Starbucks Regular and Decaffeinated Coffee and Tea * A Chef Attendant is required at $100.00 for a one hour period Prices based on one hour of service.
    [Show full text]
  • Food for Thought
    • • =00 , CuLtuy(;I L s !-1 V\,CYet1,sV\A., The Aztec diet still remains a staple in Mexico today - maize (corn), beans, avocados, squash, chilies, and tomatoes. The tomatoes used today are a different vari­ ety than were eaten before the arrival of the Europeans. chili peppers play a big part in Mexican food, which What is the best meal you share with your were so important to the peoples of central Mexico that family? List some reasons it special religious fasts involved keeping them out of their diets. Many of the meats eaten today were an ad­ reminds you of home. dition from the Spanish, yet much traditional Mexican food is prepared the same way. The Mexican staple, the tortilla, is still prepared much the same way as it was traditionally. Maize, and lime, cooked on a stone slab. Tamales, a type of corn cake sometimes accompanied by tomato, also survived. Nelson Foster, Chj/.ies to Chocolate: Food the Americas Gave the World/ http:/ / www.aztec-h.istory.com / trad.it.ional-mex.ican-.foodh tml -:-'·•y<; .;.·•·· .!f• •~Jt, :-, . ..,:'~?,.. .·f ~t. i·". ·. ,,._ ...;. "',' ••••,• "••-""''••",.· j"f:t<' ;! ; . •· ,., n .., - t ··-1 .••.f -·.: , .. -·,/ ~ 1.:...-f.. tl··... •~ \:i•~·, ..;. ___ ·f!L'. .. ·i !t ! ;~ -·· ,' .'f"'. -'- >I ..f;,; l', .; ' .~ .. -"Ir~ .,·,;. ',, ... : 1,;;ft\ .·.: :~·,> . .;~~.,- _l --~-,• .. ~_"_.. •. ~ (. ;~::/ __~ -~~ -~t:~ •~" •. Foool ~II\, Tyc;tol~t~OV\,$ I U £- CoLoV\,i..lil Li..ttJ lil V\,o{ r 11\,ol e-p e11\,ol e11\,ce On April 1519, Spain started their conquest on the Aztec, destroying much of their culture, civilization, and heritage. Setting up an encomienda system (forcing labor on certain groups), The Spanish enslaving natives and forced them to El Dia de los Reyes: work tireless hours with no profit towards Mexico.
    [Show full text]
  • Recetas Roscas
    Recetas Roscas Trenzada con Frutos Rojos Trenzada con Trenzada con Frutos Rojos Rosca Frutos Rojos Fórmula Ingredientes Gramos Masa Premezcla Pan Dulce Inventis 1000,00 Harina 1000,00 TOTAL 2000,00 Agua 800,00 Manteca 150,00 Levadura prensada Levina/Levasaf 60,00 Huevos 100,00 Cacao en polvo 40,00 Baker's Bonus 2,00 Mermelada de frutos rojos C/N Almendras picadas C/N Procedimiento 01. Amasar todos los ingredientes hasta lograr una masa lisa y elástica. 02. Formar bollos del peso deseado y dejar reposar 10 minutos. 03. Estirar dando forma rectangular de 15 por 20 cm aproximadamente 04. Untar toda la superficie con mermelada de frutos rojos luego desparramar las almendras picadas 05. Arrollar tipo pionono 06. Cortar el cilindro por la mitad horizontalmente y trenzar de forma que el corte quede hacia afuera 07. Dar forma de rosca y dejar fermentar hasta duplicar su volumen. Hornear a 180ºC por 25 minutos 08. Dejar enfriar, pintar con jalea y decorar con mani crocante o coco rallado Vainilla y Chocolate Rosca Vainilla y Chocolate Fórmula Ingredientes Gramos Masa Premezcla Pan Dulce Inventis 1000,00 Harina 1000,00 TOTAL 2000,00 Agua 800,00 Manteca 150,00 Levadura prensada Levina/Levasaf 60,00 Huevos 100,00 Cacao en polvo 40,00 Baker's Bonus 2,00 Dulce de Leche C/N Procedimiento 01. Amasar todos los ingredientes, menos el cacao, hasta lograr una masa lisa y elástica. 02. Dividir la masa en dos partes iguales. 03. Colocar la mitad de la masa en la amasadora e incorporar 40 grs.
    [Show full text]
  • Libro De Cocina Bueno Y Barato
    BUENO Y BARATO ALIMÉNTATE BIEN A 4$ AL DÍA. BUENO Y BARATO WORKMAN PUBLISHING • NUEVA YORK DESCUENTOS ESPECIALES PARA ORGANIZACIONES SIN FINES DE LUCRO Las organizaciones que deseen donar libros a personas de escasos recursos podrán disponer de la edición especial de Bueno y Barato. Se ofrecen importantes descuentos por compras en grandes cantidades de 10 o más ejemplares. Por favor envíe un correo electrónico a [email protected] para obtener más información. Traducción Copyright © 2017 por Leanne Brown Copyright © de fotos por Leanne Brown y Dan Lazin Todos los derechos reservados. El autor publicó anteriormente partes de este libro bajo licencia de Creative Commons. Los términos de la licencia de Creative Commons se refieren solamente a las partes del libro en esa edición. Ninguna parte de este libro puede ser reproducida—ya sea por medios mecánicos, electrónicos o de cualquier otra índole, incluido el fotocopiado—a no ser que medie permiso por escrito del editor. Publicado simultáneamente en Canadá por Thomas Allen & Son Limited. Una versión anterior de este libro fue distribuida bajo licencia Atribución-No comercial-Compartir igual 4.0 de Creative Commons. Para obtener más información, visite creativecommons.org/licenses/by-nc-sa/4.0. Los datos de Catalogación en la fuente de la Biblioteca del Congreso de los Estados Unidos están disponibles. ISBN 978-1-5235-0118-2 Diseño de Janet Vicario; puesta en papel de Gordon Whiteside Foto de portada de Leanne Brown Otras fotos cortesía de: página xvi (de arriba abajo): pixelrobot/fotolia, lester120/fotolia, arinahabich/fotolia, komodoempire/fotolia, simmittorok/fotolia, taiftin/fotolia; página xvii (de arriba abajo): Tarzhanova/fotolia, Workman Publishing, Viktor/fotolia, photos777/fotolia, pioneer/fotolia, Andy Lidstone/fotolia.
    [Show full text]