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    You are in: Home / Cookbooks / Our Diners, Winers and Chives Spain/Portugal Cookbook
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    77 recipes in

    Our Diners, Winers and Chives Spain/Portugal Cookbook

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    Kraft suggests dressing up your glass with a quartered orange slice. For an adults-only version, omit 1/2 cup water and add 1/2 cup peach liqueur or vodka.

    Recipe #304737

    This recipe was featured recently on the Rachael Ray show. Rachael made this recipe with Daisy Martinez. This recipe can be made with chicken or fish.

    Recipe #305555

    These are Spanish-inspired burgers. Romesco, a roasted red pepper pesto, goes perfectly with the beef, and sharp Manchego cheese may just usurp Cheddar as the ultimate cheeseburger topping. You can prepare the Romesco up to two weeks ahead. Add sliced tomatoes and lettuce if you wish, but frankly, less is more here to better appreciate the flavors. I saw this recipe being prepared on a local news station. It was prepared by Rick Rodgers, an author of more than 25 cookbooks.

    Recipe #305424

    I love orzo pasta. This recipe is from Rachael Ray.

    Recipe #363237

    This sounds good if you like rice pudding! Recipe is from Rachael Ray.

    Recipe #314463

    Easy and delicious. Recipe from Willims Sonoma Essentials of Mediterranean Cooking. I serve these along with Pequillo peppers, stuffed with herbed goat cheese.

    Recipe #483417

    These are great with drinks or as a snack. So easy to make. I got the recipe from Williams-Sonoma Essentials of Mediterranean Cooking.

    Recipe #483414

    This recipe originally called for chanterelle mushrooms, which are very expensive, so you can substitute any other kind of mushroom, if you wish. Serve these with your favorite boiled new potatoes. I think this would also be good with a rice pilaf or a boxed white and wild rice mix. This recipe is from The Ultimate Fish and Shellfish Cookbook. Preparation time includes 10 minutes spent while fish is baking.

    Recipe #429422

    This is a wonderful dish for entertaining. The presentation is fabulous, but it is still a one-dish meal. All of the time involved is prep time. Once it's in the pan, you are free to mingle with your guests while it cooks. This is a pricey dish to prepare, but you can control the cost somewhat by using less expensive ingredients. The chorizo, chicken and shrimp are mandatory. The rest is up to you. A note about the chorizo - don't use Mexican chorizo, it is a completely different product and doesn't work in this dish. If you cannot find Spanish chorizo sausage, use spicy Italian sausage instead. It's not the same, but it will give a good flavor. Also, the very best rice to use for this dish is Bomba rice from Spain. You can find it at stores that import food products from Spain or at on-line sites. If you can't get Bomba, use Valencia rice. Since this is a rice-based dish, look for the best rice for complete success. Italian arborio is not a good choice, nor is long grain, short grain or Basmati. Plan ahead and find the sources you need for the right ingredients. This comes out best if you use a very large shallow pan that has a cover. I use a 16" non-stick pan with sides that are about 3 1/2 inches high. You can find these pans in some Chinese markets at a very low price. Some of those large covered chicken fryers can work too. Otherwise, use two pans and divide everything between the two pans. Everyone I have served this to talks about it years later. It is that good!

    Recipe #407332

    This is so good! Serve with at least 2 other tapas.Cooking time is for cooking & cooling the hard boiled egg.

    Recipe #483646

    This is a typical rice and chicken dish in Spain, though every family has its own recipe. It is great for company, served with a salad. Though there are a lot of ingredients, this is easy to put together.

    Recipe #418602

    An easy Spanish tapas dish. Serve along with at least 2 other tapas.

    Recipe #483645

    So simple and so good. This is a dessert that takes just minutes to make and its very healthy. Cooking time is for toasting walnuts.

    Recipe #483647

    This cake has no frosting, but that's how we like our cakes! The nut topping is pretty and tastes great. You can serve this as a coffeecake. My husband eats it for breakfast once in a while, with a cup of tea. This cake is so easy to make and has a good flavor.

    Recipe #296841

    This dish is generally known as Seco de Chivo. Goat or lamb is used interchangeably, though in America, lamb is much more commonly eaten and it is easier to find in the supermarket. When made with lamb, this dish is also known as Seco de Cordero or Seco de Borrego. This is great with mashed potatoes or rice. A friend tried this recipe and served it over polenta, which she says worked well.

    Recipe #291950

    A Spanish tapa. This makes 12 appetizers.

    Recipe #431723

    Cava is a sparkling Spanish wine and my favorite cheap "champagne." This recipe comes from "Bon Appetit" magazine.

    Recipe #444846

    My husband and I don't have date night, we have a date every Saturday morning watching the cooking shows on PBS. One of our favorites is "Avec Eric" with Eric Ripart, chef of Le Bernardine in Manhattan. Everything he cooks looks wonderful and inviting. This dish is no exception...

    Recipe #448680

    This is a traditional Spanish rice dish with seafood, chicken and sausage. It's a one pot meal, served family style in the pot it's cooked in.

    Recipe #310596

    Delicious and easy to make. Cooking time is estimated since it depends on what part of the chicken is used. Chicken drumsticks and breasts (if cut in half) will cook much faster than chicken thighs. Serve over cooked rice.

    Recipe #403133

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