Make your own free website on Tripod.com
   

                            

  


Introd-Venezuela

Regions-Vzla

States-Vzla (24)

Maps-Vzla-(40)

Circuits&Tours

Travel-Agcy-Int

Accommodations

Road-Maps

Nat-Parks

Nat-Monuments

Protected-Areas

Nature-Calendar

Eco-Routes-Maps

Phys&Geo-Maps

Birdwatching

Extinction

Animals-Vzla

Venezuela´s Birds

Archaelogy

Pobladores

Etnic-Indians

History

Geography

Traditions

Folklore

Dances

Fiestas

Music

Artesanias

Popular-Paints

Ceramics

Feeding

Gastronomy

Culture

Zoology

Botany

Climatology

Ecology

Eco-Library

Assignment

Gallery-Photos

Inside-Vzla

By Roads

Outdoors-Advent

Expeditions

Scuba-Diving

SailShip-Tourism

Travel-Desk

Associates

Nature-Films 

Web-Stores

Shopping-90Stor

e-commerce

Yellow Pags

Download

Free email

Free News

Useful-Links

Intnal-Flights

Tourist-Service

Travel-Links

Eco-T-Lat Am

Green-Travels

Heritage

EcoT-Intnal

EcoT-World-Dir.

EcoT-Events

Eco-World

Eco-Links

Webography

Directory

Glossary

Pubilc-Library

e-learning

Articles

Join&Sell

Forums

Guestbook

Live-Chat

Class-Aids

Vote-Caster

Greetings-Card

Tell a Friend 

Financial-Tools

News-World

Satellite-Images

Weather

Web-Forum

Stock-Market

Add-Links

Feedback-form

Faqs

Contact-Us

ICQ

Home

Video Introduction to Venezuela  

Introduction to Amazonas RegionIntroduction to Andes RegionIntroduction to Caribbean Islands RegionIntroduction to Central & Cloud Forest RegionIntroduction to Los Llanos RegionIntroduction to Orinoco River - Delta RegionIntroduction to Gran Sabana Region


 

 

Tour Gastronómico

 

    I N D E X
  1. Aguacate
  2. Arepas (varios
  3. Arroz-(varios)
  4. Asado
  5. Bienmesabe
  6. Bisteck (varios
  7. Biscochuelo
  8. Buñuelos
  9. Cachapas (varios
  10. Cachito
  11. Capacho
  12. Caraotas
  13. Carato
  14. Carnes (varios) 
  15. Casabe
  16. Catalinas
  17. Cazon
  18. Chicha
  19. Chivo
  20. Chupe
  21. Conejo
  22. Dulces (varios)
  23. Empanadas
  24. Ensalada
  25. Escabeche
  26. Golfeados
  27. Guacamole
  28. Guarapo
  29. Guasacaca
  30. Hallaca (varios)
  31. Huevos (varios)
  32. Jalea (varios)
  33. Majarete
  34. Mandocas
  35. Manjar (varios)
  36. Merengon
  37. Mondongo
  38. Pabellon
  39. Paella
  40. Papas (varios)
  41. Papelon
  42. Pasticho
  43. Pate
  44. Pavo
  45. Pernil
  46. Pescados-(varios)
  47. Platanos
  48. Pollo-(varios)
  49. Polvorosas
  50. Ponche
  51. Quesillo
  52. Revueltos (varios)
  53. Salsas
  54. Sancocho
  55. Sardinas
  56. Sopas (varios)
  57. Suspiros
  58. Tequeños
  59. Tortas (varios)
  60. Tostones

 


Crema de Auyama 
INGREDIENTES 
1/4 pedazo de una calabaza mediana 
un pedazo de cebolla 
un poquito de sal al gusto y ajo en polvo 
un cubito de pollo Knort 
1/2 pedazo de queso crema del paquete de 8oz. 
agua. 
PREPARACION 
Se le quita la concha a la calabaza, trata de no cortarte los dedos(hazlo sobre una tabla de madera, para que tampoco rompas la formica de la cocina), la cortas en trozos, los pones en una olla con suficientes agua y le agregas todos los ingredientes, menos el queso crema. 
Cuando la calabaza esta suave(la pinchas con un tenedor para ver que tan suave esta), la pones en una licuadora con liquido y todo, y le agregas el queso crema.Luego de licuado lo vuelves a poner en la olla para que lo calientes cuando quieras y esta listo para comer en este invierno que solo provoca cosas que nos mantengan calientes... 


It cremates of Auyama 
INGREDIENTS 
1/4 piece of a medium pumpkin 
an onion piece 
a little bit of salt to the pleasure and powdered garlic 
a chicken cube Knort 
1/2 piece of cream cheese of the package of 8oz. 
it dilutes. 
PREPARATION 
 is removed the shell to the pumpkin, it tries to not cut you the dedos(hazlo on a wooden chart, so that neither you break the formica of the kitchen), the short ones in pieces, you put them in a pot with enough water and you add him all the ingredients, less the cream cheese. 
When the pumpkin this suave(la punctures with a fork to see that so soft this), you put it in a licuadora with I liquidate and everything, and you add him the cheese crema.Luego of having liquefied the you put in the pot again so that the hot ones when you want and this clever one to eat in this winter that alone it causes things that maintain us hot... 


Soup of Chipichipi 

Ingredients: 
2 chipichipi kl 
1 head of garlic 
2 cilantro bundles 
1 green onion bundle 
2 onions 
3 tomatoes 
sweet pepper to the gusto(a my I like as 5 or 6 dives) 
salt to the pleasure 
tomato puree to the pleasure 

They wash themselves well well the chipichipis, in water with a little bit of vinegar,  begins to cook to slow fire, with some salt for but or less 25 minutos The vegetables all are chopped well. The garlic is mashed well and  begins to fry lightly together with the other vegetables, when this well fried lightly one puts him some tomato puree so that it is fine.  mixes the one fried lightly with the chipichipi and this list that sheath. 
NOTA:Cuando will take that soup they have the pleasure to put him the hand to the chipichipis to take out him the food, because it is this way the form but flavorful of taking that soup. 


Soup of Celery 

INGREDIENTS 
3/4 of liter of meat broth (salt to the pleasure) 
1/4 kilo of celeries 
1 medium onion 
4 cloves of garlic (to my I like a lot garlic) 
1 compuesto(cilantro bundle, parsley or good grass) 

PREPARATION 
Peel the celeries and the onion. Wash the compound. Put the broth to boil with the celeries, the onion, the garlics and the compound. 

 

 

Please E-mail to Us    President's Mobile House-(Trailer) On Assignment Work

 

Unified Messaging Center