Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Our Diners, Winers and Chives Spain/Portugal Cookbook
    Lost? Site Map

    77 recipes in

    Our Diners, Winers and Chives Spain/Portugal Cookbook

    « Previous 1 2 3 4 Next »
    Displaying up to 20 pages of results. To see all results, or register.

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

    Recipe #363237

    This is based on a recipe from The Tapas Cookbook. This serves 4 as part of a tapas meal. I haven’t yet tried this.

    Recipe #371150

    Based on a recipe from Madge Rosenberg’s delightful cookbook, The Best Bread Machine Cookbook Ever – Ethnic Breads. She says, “Light, grainy broa partners chili or a spicy stew or thick soup. Smear a fresh or toasted slice with butter or soft avocado and/or tomato, or ladle a fish stew over toasted broa.” The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. Your bread machine may have a basic bread cycle much quicker than the 4 hour one I reference under the cook time. My photo shows it buttered with honey.

    Recipe #371008

    Posting this recipe for ZWT 2012. Found it on the Portugal website and sounds fresh and easy - a nice side with just about anything. States it's a vegatarian dish.

    Recipe #483256

    Recipe courtesy Eva Longoria

    Recipe #465597

    A drink from the Bartender's Guide. I have not tried it but I'm sharing here.

    Recipe #371316

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

    Recipe #314463

    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

    From The Tapas Cookbook. Serves 4-6 as part of a tapas meal. Tip: to peel a tomato, bring a small saucepan filled with water to a lively simmer; using a fork, spear the top of the tomato where the stem used to be and dunk into the simmering water to a count of 10 seconds; remove tomato and being careful not to burn yourself, peel the tomato with a paring knife.

    Recipe #482574

    Based on a recipe from Williams-Sonoma’s book, Savoring Spain & Portugal. The intro to the recipe states, “Although escalivar means 'to grill,' many restaurant cooks in Spain roast their vegetables, as it is easier and requires less maintenance. I have joined them.“ I haven’t tried this yet.

    Recipe #370866

    From Ricardo

    Recipe #322988

    A recipe that looks so yummy. Taken in the issue of Mai 2006 of Coup de Pouce. Another one I have not tried yet.

    Recipe #287925

    Based on a delicious and savory recipe from Madge Rosenberg’s wonderful cookbook, The Best Bread Machine Cookbook Ever – Ethnic Breads. She says, “Tapenade is a coarse puree of olives, anchovies, and garlic that can fill and flavor eggs, pasta, or beans or be spread on toast. With the bread machine, the tapenade is incorporated into the bread, which can be toasted and used as a base for hors d’oeuvres. Since Tapenade Bread is garlicky, top it very simply with mild goat or cottage cheese or with hard-cooked eggs or cold meat.” The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. In addition to a bread machine, this recipe requires a food processor. I estimated a 4 hour bread cycle, although your machine might be quicker! (I also took the liberty of correcting the 1 ½ pound measurement for sugar from 3 tablespoons to 3 teaspoons.) Posted for ZWT5.

    Recipe #370910

    Recipe #393630

    Posted for ZWT. I found the recipe on the blog of Hugging the Coast. Serves four as an appetizer.

    Recipe #370745

    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

    Found this in the Cooking Light Magazine and while it looks a little complicated, it sounds wonderful. Once I can gather up all the ingredients I can't wait to try this. There's another recipe by this name, but this one sounds quite different. The recipe states that Valencia is a Spanish coastal city where this dish is particularly revered - never having been there I can't say, but do like the thought.

    Recipe #297289

    SPANISH TAPAS RECIPE: This recipe is from an old newspaper clipping which said the recipe is from a tasca (tapas bar) in Madrid, Espana and is featured in many tapas bar throughout Spain.

    Recipe #349888

    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

    Taken on Food Network. I did it without pineapple chunks and without the lemon/lime soda. I used Peach Schnapps instead of peach brandy. It was a mistake but I like the taste

    Recipe #244693

    « Previous 1 2 3 4 Next »
    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites