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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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    Recipe courtesy Eva Longoria

    Recipe #465597

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

    Recipe #314463

    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

    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 is the only way my husband wants his mussels prepared; it is a regular around our house. Instead of steaming the mussels in a white wine, garlic sauce - red wine is used. Yum.

    Recipe #311833

    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 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

    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

    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

    From "Real Simple" magazine. You will have leftover dressing for another use.

    Recipe #480693

    This is based on a recipe from George Duran’s book, Take This Dish and Twist It. He says, “Make this recipe more memorable by using thick-cut, gourmet chips and only the freshest eggs.” Tip: If the handle of your skillet is made of plastic, simply wrap it with foil before placing it in the oven. Be sure your skillet is oven-safe (it should say so on the bottom of the pan or in the manufacturer’s directions). Tip: if the handle of your skillet is made of plastic, simply wrap it with foil before placing it in the oven. Be sure your skillet is oven-safe (it should say so on the bottom of the pan or in the manufacturer's directions). I haven’t tried this yet, but it looks fun!

    Recipe #371128

    From Bon Appétit, July 2003, Cooking for Health article. It says, “The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor.” Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.

    Recipe #483314

    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

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

    Recipe #370745

    SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar.

    Recipe #409084

    SPANISH TAPAS RECIPE: Recipe from the Restaurante Carballeira in Barcelona, Spain. Dates from the '60's era and is from my grandmother's recipe box. Quick, easy and if you are doing it in front of guests, kind of impressive.

    Recipe #286074

    From Ricardo

    Recipe #435849

    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

    This is based on a recipe from Bon Appetit’s May 1984 issue, from a menu titled: Hearty Dinner from Portugal” in the Cooking for Two Elegant and Easy section. Be sure to get that broth boiling before you ladle it over those thinly sliced raw scallops! :) I haven’t yet tried this.

    Recipe #371073

    This is an easy version of a Shrimp and Chorizo with Aioli Sandwich. I like combinations that can be served with rice or potatoes or a salad for my DH, but which I can take as a sandwich to work, since I work evenings. This comes from Yahoo! Shine.

    Recipe #460177

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