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Mantecado is a name for a variety of Spanish shortbreads that includes the polvorón.The names are often synonymous, but not all mantecados are polvorones.The name mantecado comes from manteca (), usually the fat of Iberian pig (cerdo ibérico), with which they are made, while the name polvorón is based on the fact that these cakes crumble easily into a kind of dust in the hand or the mouth.
Pan dulce comes in different shapes, colors and sizes as pictured above. Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries.
The original Spanish recipe, which contained ingredients that were rare or expensive in Peru (such as almonds, rose water, orange blossom water, honey), was modified in a variety of ways. One common variety found in Lima is turrón de Doña Pepa , an anise and honey nougat that is traditionally prepared for the Señor de los Milagros (or Lord ...
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This page was last edited on 12 August 2008, at 09:06 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may ...
Mantecados and polvorones – crumbly cakes; Marzipan – almond cakes; King cake known as roscón de Reyes in Spanish and tortell in Catalan. Frutas de Aragón - a confit of fruit covered in chocolate; Peladillas - sugared almonds; Churros [61]
Distinctive vegetable dishes of Valladolid cuisine include sopa de chícharos (or guisantes), a pea soup with spearmint added in for flavoring (in Spanish, pea is guisante or chícharo); coliflor al ajoarriero (cauliflower in garlic); legumes in dishes such as alubias con patuño de cerdo (beans with pork leg); with cereals the pans and derivatives such as sopa de ajo garlic soup and the sopa ...
Just because they are a few common points in the preparation, polvorón should not be merged with Ghorabiye; polvorones are very different and very characteristic Spanish sweets, eaten mainly around Christmas time.Xufanc 12:08, 18 January 2011 (UTC) Besides, their preparation includes pig fat. I am removing the merger tag.