Does anyone know any good authentic recipes from nicaragua?

There are lots of answers for you, and I don't want to cut and paste a million words into this.. For a good assortment of recipes, look at www.nicaragua.com/recipesDoes anyone know any good authentic recipes from nicaragua?
nope sorry look it up on googleDoes anyone know any good authentic recipes from nicaragua?
boil some riz then when its cooked put it in a dish that goes in the oven then add some bacon some onions 3 cans of tomatoe soup bake for 1 hour and remove and eat.oh yeah add a pinch of sugar.
Gallo Pinto


2 cups cooked long-grain rice


1 cup red beans or cooked black beans (';frijol criollo';)


1/2 cup of finely diced white onions


3 teaspoons vegetable oil


2 tablespoons chopped cilantro (';Culantro de Castilla';)


salt


sour cream


Place vegetable oil on a frying pan and heat for approximately 1 minute.


Saute onions until caramelized.


Add entire pot of cooked beans and its gravy into the saut茅ed onions.


Stir over low-medium heat for a minute.


Combine cooked rice to saut茅ed bean mix well and simmer for 5 minutes.


Add salt to taste.


Add cilantro.


Cook on high heat and quick.


Serve immediately and add the sour cream to taste.





Tres Leches Cake


Ingredients


Sponge Cake


1 1/2 cups all purpose flour


1 tablespoons baking powder


2 teaspoons ground cinnamon


4 eggs, separated


1 1/2 cup sugar


1/2 cup milk


Rum Milk Syrup


1 can evaporated milk (12 oz.)


1 can sweetened condensed milk (14 oz.)


1 can heavy cream (use empty can from condensed milk - 1 1/4 cups)


1 teaspoon vanilla extract


2 tablespoons dark spiced rum (Meyers or Captain Morgan will do), optional





Meringue


4 egg whites


1 cup sugar


1/2 cup water





Cranberry Compote


2 cups fresh or frozen cranberries


1 cup walnut halves (or pieces)


1 cup golden raisins


1 cup water


1/2 cup light brown sugar


4 cloves


1 cinnamon stick


1 tablespoon cornstarch (diluted in just enough cold water to make a slurry)


Preparation


For Sponge Cake:


Preheat oven to 350掳F. Grease and flour cake pan, and line with parchment paper. Sift flour with baking powder and cinnamon. Using a standing mixer with the whisk attachment, beat egg whites until frothy, then slowly add sugar to tighten whites to semi stiff peaks. Add yolks one at a time. Alternate adding the flour mixture and the milk.


Pour batter into pan and bake for about 40 minutes or until the middle springs back when touched and edges pull slightly away from pan. Cool thoroughly on a wire rack.





For Rum Milk Syrup:


In a large bowl, combine all ingredients. Whip thoroughly with a wire whisk and reserve. (If made in advance, refrigerate and stir before using.)





For Meringue:


In a small saucepan, combine sugar and water, and bring to boil. When water begins to boil, begin whipping egg whites using a standing mixer with the whisk attachment.





When sugar reaches the soft ball stage on a candy thermometer, keep the egg whites mixing on slow speed, and steadily pour sugar into the side of the bowl (keeping it away from the whisk). Increase the speed to high, and whip until cool (5 minutes or less). Meringue should be smooth and shiny. Reserve.





For Cranberry Compote:


In a saucepan, combine all ingredients except cornstarch. Bring to boil, then reduce heat and simmer for about 15 minutes, until the fruits are tender.





While stirring rapidly, add the cornstarch slurry, and allow the mixture to boil rapidly for one minute. Remove from heat, and remove the spices. Cool thoroughly and reserve.





To Assemble:


Unmold cake while slightly warm, and slice off the hard top with a serrated knife. Place cake on serving platter and spoon rum syrup over cake a little at a time, until it is all absorbed, repeat until all the syrup is used. Ice the top of the cake with the meringue. Refrigerate until cool. Top with the compote or slice and serve it alongside the cake.





ENJOY!