LA FAMILIA RESTAURANTE IS A SPANISH LANGUAGE TITLE.. BUT YOU CAN STILL UNDERSTAND BECAUSE WE STILL USE ENGLISH LANGUAGE TO MAKE EVERYONE UNDERSTAND ALSO ITS TEACHER CHOICE THAT WE USE ENGLISH. THIS IS OUR EXAMPLE TO SHARE TO YOU USER!VIEWER! ITS OUR SECTION DISCIPLINE TO SHOW OUR BIGGEST PERFORMANCE OR PROJECT IN TLE GRADE 10. HOPE THIS IS A BIG HELP AND GIVE YOU A BIT OR BIG INSPIRED FROM OUT EFFORT.. THIS IS ONLY FOOD THAT WE'RE GOING TO COOK ON 2020!

1. LA FAMILIA RESTAURANTE

2. Ingredients: For Meatballs Ingredients
 1/2 lb or 250 g Ground Beef
 1/2 lb or 250 g Ground Pork
 4 Cloves garlic, minced
 1 Small Onion, finely chopped
 1 Tablespoon Chopped Parsley
 1 slice of bread, soaked in milk (white or brown bread) 1 egg, beaten 1 Cup Breadcrumbs (optional) Salt and
pepper to season
For the Sauce Ingredients:
 2 Cloves Garlic, Minced
 4 Large Ripe tomatoes, Quartered
 1 Tablespoon Olive Oil
 1/2 Cup Tomato Paste
 1/2 – 1 Teaspoon Smoked Paprika ( substitute with Cumin)
 2 Dried Cayenne Chilli Peppers
 1/4 Teaspoon Dried Thyme
 1 Tablespoon Honey (you can substitute sugar)
 Salt and Pepper to season

3. Instructions.
1.Make the meatballs by adding all the ingredients EXCEPT THE BREADCRUMBS, to a
bowl and mixing well so everything is combined. Cover and refrigerate for a minimum of
30 minutes.
2. Roll the meatballs in to golf ball size or smaller (to your liking), then roll the balls in
the breadcrumbs until they’re evenly coated. ** You don’t need to use the
breadcrumbs, but it just adds a little more texture. If you are on a Gluten Free diet,
don’t worry about the breadcrumbs. the meatballs will still taste absolutely delicious!
Spanish Meatballs in Garlic Tomato Sauce, Albondigas is a lovely easy dish typically
served as Tapas in bars. Great for party food, main meals and appetizers!
3. Add some olive oil to a skillet pan, heat and then place the meatballs in the pan and
brown on all sides. You may need to do this in batches depending on the size of your
pan. Make sure you don’t overcrowd the pan with the meatballs.
4. Once browned, transfer to a plate with kitchen paper and set aside to make the
sauce. 5. Make the sauce by adding the minced garlic to the olive oil in a saucepan.
Gently cook until the garlic has softened. Add the tomatoes and simmer until soft.
Take a blender stick and puree the mixture until smooth then add the remaining
ingredients. Taste the sauce and see if you need a little more honey or pepper etc.
6. Transfer the meatballs to the saucepan and simmer gently for 10 minutes then serve
with some lovely crusty bread fresh from the oven, pasta, rice or simply serve with
some toothpicks if for a party.

4. HOW TO MAKE DRIED CAYENNE CHILI PEPPERS
Cut your peppers in half or quarters so the flesh is open and dries out faster.
Place the peppers seed side up on a parchment-lined cookie sheet in a single
layer. Bake at 125 degrees F (or your lowest setting) for several hours. To
allow moisture to escape, keep the oven door slightly open at least a couple of
inches.

5. Ingredients:
• 1 ½ pounds skinless, boneless chicken thigh, cut into
1-inch chunks
• 2 tsp smoked paprika
• 2 tbsp olive oil
• 1 cup rice
• 1 (16 oz) jar fresh salsa
• 1 ¼ cup fat-free low sodium chicken broth

6. Steps:
Cut chicken into 1-inch chunks. Toss the
chicken with the smoked paprika. Heat a pan
with the olive oil over medium-high heat and
brown the chicken on all sides. Add the rice
to the pan with the chicken and mix well.
Cook for an additional 1 min. to toast the
rice. Add the salsa and broth, and stir. Bring
to a simmer, then cover with a lid and
reduce heat to low. Simmer for 20 min. or
until liquid is absorbed.

7. Ingredients
• 3 celery stalks
• 2 carrots
• 1/2 cup yellow onion
• 3 tablespoons virgin olive oil (you can use ordinary vegetable
cooking oil)
• 1 to 2 cloves of garlic
• 2 chicken backs (skin on and bone-in) (you can use any chicken
parts)
• 6 cups water
• 2 bay leaves
• 1/4 teaspoon oregano
• 1/5 pound angel hair pasta
• Salt (to taste)

8. INSTRUCTION:
Peel and coarsely chop vegetables. Heat large skillet over medium
heat. Add the olive oil and garlic and sauté the vegetables for 2
minutes, stirring constantly. Add the chicken backs to the pan.
Brown the chicken for 2 to 3 minutes. Add water and bay leaves.
Simmer for 1 to 1 1/2 hours. Salt to taste. The chicken will be
soft and practically falling off the bones. Remove chicken from
the pot, and separate the skin and bones. Return pieces of chicken
meat back into the soup pot. Add oregano and give a good stir.
Bring soup to a fast boil. Break dry noodles in half and add
noodles to soup. Cook until noodles are done. Serve while hot.
TIP:
The Spanish often use pressure cookers to speed up the cooking
time of soups, stews, and bean casseroles. Used according to
simple directions, they are safe and can save you lots of time.

9. Ingredients
1 (1 pound) loaf bread, thickly sliced 5 cloves garlic, peeled, or
more to taste 1 fresh tomato, halved, or more to taste 1/4 cup
extra-virgin olive oil, or as needed salt and ground black
pepper to taste
Directions
Set oven rack about 6 inches from the heat source and
preheat the oven's broiler. Toast bread slices until golden and
crunchy, 3 to 5 minutes. Rub toasted bread with garlic cloves
until evenly covered; rub with cut side of tomato until evenly
covered. Spread olive oil evenly over slices with a pastry brush
or by hand. Season with salt and pepper

10. The best fried potatoes I’ve ever eaten have been in Spain. It was one of
the first Spanish dishes my mother-in-law taught me how to cook. This
method is simpler and easier than the twice-frying or parboiling techniques
often recommended by cookbooks. It uses much less oil, and the fries won't
come out greasy.
Ingredients:
• 1 large Idaho/russet potato of the best quality you can
find
• 1 cup of olive oil (I use an inexpensive virgin olive oil)
salt

11. A fresh and light Latin American drink perfect for using up ripe fruit
including bananasA, strawberries, peaches and more.
Ingredients:
2 cups milk 1 ripe banana 2 tablespoons sugar several handfuls of ice nutmeg
optional garnish
Instructions :
Place milk, banana, sugar and ice in a high speed blender and pulse until
smooth. Pour in glasses and sprinkle with nutmeg before serving. Notes For a
thicker consistency, use more ice.Depending on the sweetness of fruit, you
may need more or less sugar.

12. Ingredients:
• 1 gallon water
• 1 large cone of Piloncillo (about 1 pound (1/2 cup) or
approximately 1 pound of brown sugar)
• 1 whole ripe fresh pineapple 1 cinnamon stick

13. Procedure:
Gather the ingredients. Heat the water in a large pot until it starts to boil.
Take the pot off the stove, and add the piloncillo or brown sugar so it will
dissolve while we are working with the pineapple. (If you are using piloncillo,
the dissolving process will take longer; stir the water occasionally with a
wooden spoon and break the piloncillo up as it softens to help this process
along.) Cut the crown off of the pineapple; discard it or use it to grow a new
plant. Wash the outside of the pineapple with water, making sure to get rid
of any dirt particles or potential bugs. Peel your pineapple. Do this on a
cutting board set into the sink to reduce mess. Cut a slice off the top of the
fruit, another slice off the bottom, and then slice the peel off in strips --
but use your favorite method, as long as you end up with a peeled pineapple.
Once the sugar or piloncillo has dissolved into the hot water, place the pieces
of peel into the pot. Add the stick of cinnamon. Cut the fruit of the
pineapple into slices or chunks, reserving the fibrous core. Store the fruit
for another use. Add the core, whole or in chunks, to the pot and stir. Cover
the pot with a dishtowel, and set it on the kitchen counter or another place
(at room temperature) where it is easily accessible but out of the way. The
towel will keep out any foreign matter while allowing air to reach the
mixture, allowing for successful fermentation.

14. After 24 to 36 hours, check your tepache. If you see a bit of frothy
white foam on the surface of the water, it’s fermenting. You can drink it
as is, or let it continue to brew another day or so. If you do not see any
white froth, cover the pot again and check it after another 24 hours;
the time necessary for fermentation will vary according to the
temperature, ripeness of the pineapple, and other factors. Once your
tepache has reached the desired level of fermentation, strain out, and
discard all the solids. Transfer the liquid to a pitcher and refrigerate.
Refrigerated tepache will keep for up to a week, very slowly continuing
to ferment more. Before serving, take a test drink. Add more water or
sugar to taste. (We almost always dilute mine with more water.) Serve
over ice, if desired. Added Recipe Variations Add a bit of fresh-
squeezed lime juice to the final product (either to the pitcher or in
individual glasses) to give it an extra-refreshing punch. Add a few whole
cloves in addition to the cinnamon to the mixture in the pot for an
additional bit of spice. Add chopped fruit (pineapple, apples, etc.) to the
pitcher of tepache before drinking—similar to what is done with
sangria—for added fun. Serve with a straw and a spoon.

15. Ingredients
• 1 pc onion
• 3 stalks leeks
• 2 pcs carrots
• 3 pcs potaoes (medium)
• 2 cup milk
• 2 Tbps olive oil
• 1⁄2 tsp salt (to taste)
Instructions
Chop the onion and cook over low heat for 7 - 8 minutes in a stock pot with 2
tablespoons of olive oil and a pinch of salt. Chop and wash leeks. Peel and
dice potatoes and carrots. Place leeks, potatoes and carrots in the pot. Stir
for 2 minutes. Add 3 glasses of water and bring to a boil, season with salt
and then cook over medium heat for 20 - 25 minutes or 7 - 8 minutes when
using a pressure pot. Add 1 or 2 cups of milk and use the blender to make a
pureed soup. Serve and garnish with croutons or fried onion. Enjoy your leek
and potato soup recipe! See more vegan recipes.

16. Ingredients :
• 2 TBSP olive oil
• 2 heads of garlic, peeled and minced
• 6 ounces of crusty bread cubed
• 4 cups chicken stock
• 1 cup water salt & pepper
• 1 TBSP smoked paprika
• 2 large eggs, beaten freshly chopped parsley for garnish
Directions:
1.Heat the oil in a dutch oven over medium-high heat.
2. Add the cubed bread and cook, stirring often, until bread in lightly
browned, about 5 minutes.
3. Add the garlic, paprika, and 1/2 tsp salt. Stir to combine and cook until
garlic is fragrant, about 5 seconds.
4. Pour in the chicken stock and water, bring to a boil.
5. Reduce heat to low, cover and simmer for 15 minutes, stirring
occasionally. 6. Take off the heat and slowly stir in the beaten eggs.
Season with salt and pepper to taste.
7. Ladle into bowls and garnish with freshly chopped parsley.

17. Ingredient
• 1 (16 ounce) package frozen whole kernel corn, thawed
• 1 cup chicken broth
• 1 (4 ounce) can diced green chiles
• 2 tablespoons butter or margarine
• ½ teaspoon minced garlic (1 clove)
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 2 cups milk
• 1 cup chopped cooked chicken (about 5 ounces)
• 1 cup chopped tomatoes
• 1 cup shredded Monterey Jack cheese (4 ounces)
• Snipped fresh parsley (optional)
• Fresh oregano sprigs (optional)

18. Procedure:
Step 1 In a blender, combine half of the corn and the
broth. Cover; blend until nearly smooth.
Step 2 In a large saucepan, combine corn puree,
remaining corn, chiles, butter (or margarine), garlic,
dried oregano (if using), salt and pepper. Bring to
boiling; reduce heat. Simmer, uncovered, for 10
minutes. Stir in milk, chicken, tomatoes and snipped
oregano (if using); heat through. Remove from heat.
Stir in cheese until melted. If desired, sprinkle
individual servings with snipped parsley and garnish with
oregano sprigs.