Belgian Chocolates

i need to know how you say these food names in spanish. need help translating, please?

Foods for Spanish Class

-sweet potato
-corn
-gravy
-peas
-green beans
-mashed potatoes
-turkey
-ham
-brussels sprouts
-cranberry sauce
-soda/water/beverages
-biscuits/rolls
-salad
-string beans
-fruits
-chocolate pudding pie
-apple pie
-pumpkin pie
-chicken

^^the above are the names of the foods i need to know in spanish.
thank you.

Get yourself a cheap dictionary and look up each word yourself, lazy butt. Your teacher is trying to make it fun for you to LEARN and exercise your brain.
Doing the work yourself involves eyes, hands, mind, voice. You will remeber it much longer, and get the pronunciation in the dictionary.
I'm surprised you didn't even know "Frutas" and "pollo" and "agua". You aren't studying or finding a reason to enjoy Spanish... 20% of the world speaks Spanish, come on now, it's fun!

Chocolate Making in Brussels

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Belgium & Luxembourg $9.26 Travel guides explore countries, regions and cities in depth and for every budget, with reliable, easy-to-use maps, first-hand recommendations, well-researched background information and thorough, up-to-date coverage of all the sights -- on and off the beaten track. There are more than 230 titles in this classic series covering nearly every country in the world.-- mouthwatering sections on Belgium beer and chocolate-- accommodation to match any budget, from gites d' etapes to five star hotels-- comprehensive guide to the clubs and cafes of Brussels, Antwerp and Luxembourg City-- lowdown on cycling throughout the region, from the flat Flanders coast up into the scenic Ardennes-- language guide to a land of many tongues from french to Flemish and Dutch to German

Happy in the Kitchen $45 It's the passionate professional chef with a compulsion to explore whom we should thank for those extraordinary techniques and ideas that continually find their way into the home kitchen. Whether it's poaching in plastic or using vegetable waters instead of fat to enrich flavor, or new tricks with the inexpensive Japanese mandoline, professionals expand our horizons. And among his colleagues, Michel Richard is the chef's chef, the one others look to for inspiration. Why didn't I think of that? asks Thomas Keller, in his foreword to Happy in the Kitchen, about Richard's innovative technique. Michel Richard leads the way and always has at his L.A. restaurants, Citrus and Citronelle, and now in Washington, D.C., at Michel Richard Citronelle and his newly opened Central. He never ceases to explore and his food never fails to satisfy. Happy in the Kitchen is teeming with Richard-esque discoveries, whether it's an amazingly simple technique for dicing vegetables, a delicious low-carb carbonara made with onions rather than pasta, or a schnitzel made of pureed squid. He's playful always but also a perfectionist and an iconoclast. What can you say about a chef who makes risotto with potatoes, prefers frozen Brussels sprouts, and whips up spectacular chocolate pudding and b chamel in the microwave? A chef who doesn't shock blanched vegetables in ice water, but uses his freezer as though it were a fifth burner, and turns raspberries and almonds into salami ? Enamored of crispness, this master chef, who calls himself Captain Crunch, makes a potato gratin that is all crust and fries carrots until crisp. Always seeking tosurprise, he stuffs onion shells and serves them as pasta, and he scrambles scallops and serves them as if they were eggs. But the surprise is not just in the form the ingredients take in each dish, but in the taste. Richard offers recipes for the foods we love, but always looks

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