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    You are in: Home / Cookbooks / All Players Cookbook - Spain & Portugal - ZWT3
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    427 recipes in

    All Players Cookbook - Spain & Portugal - ZWT3

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    2 Reviews |  By Geema

    You can use whatever olives are your favorites in this zesty crock pot dish. I use the pimento stuffed, but think that anchovy stuffed olives would be quite good as well.

    Recipe #149658

    Something different, but easy and delicious. Madrilène is a Spanish consommé flavored with tomato, often served jellied and chilled.

    Recipe #237582

    1 Reviews |  By Mme M

    This is a sauce often used for fish. Spaniards eat a good amount of fish, so this sauce is pretty popular. When you cook fish, make this sauce, and add in the fish pan juices as the very last step of this recipe.

    Recipe #231961

    This is an often used Spanish sauce. It's not really a mayonnaise, and isn't really like a French or Provencal aioli, as it does not use eggs.

    Recipe #231967

    Lots of flavor in this allioli. If it should begin to separate, add in some white bread cubes.

    Recipe #231970

    Parmesan flavored oil. This will keep for up to 6 months, stored in a cool, dark place.

    Recipe #175798

    This is easy, quick, and delicious! The fresh rosemary and garlic make the beans taste heavenly. To make this even quicker, just cook it in the microwave.

    Recipe #162882

    Makes a colorful and tasty side dish or light main dish. It has passed the "husband test" and has also been popular at potlucks. This came from a cooking show I used to watch back in the early 1990's.

    Recipe #157113

    This is one of my favorite cookie recipes. The dough can be frozen and used later, if you don't want to make them all at once. Just place balls of the cookie dough into freezer bags and toss them in the freezer. Bake them straight from the freezer, increasing the baking time by a couple of minutes to compensate for the frozen dough.

    Recipe #175752

    Easy way to make your own dried tomatoes. You can experiment with other spices, if you want. These will need to refrigerate for 24 hours before using, so plan accordingly. Semi-Dried Tomatoes should be used within 3-4 days.

    Recipe #175796

    Recipe #175804

    Farfalle pasta with a southwest style sauce. From VT July/Aug 2006

    Recipe #174776

    Feel free to substitute other veggies. If you don't have a grill, you can cook this on an indoor grill pan instead. Cooking time includes a 30 minute marinade. From VT May/June 2006

    Recipe #167072

    Chocolate crust, with a chocolate filling, and topped with a light coffee-flavored cream topping.

    Recipe #237473

    This recipe is adapted from Weber Grill's website. An nice addition would be some chopped anchovy fillets on top or serve Serrano ham on the side.

    Recipe #232035

    Briny oysters meet spicy Spanish sausage and crisp dry sherry in this lip-smacking appetizer dish.

    Recipe #236691

    This tasty recipe for a classic Basque version of scrambled eggs makes a great breakfast or brunch dish.

    Recipe #236693

    This light, fresh and flavoursome salad makes an unusual but delightful accompaniment to many dishes.

    Recipe #236694

    For a hearty warming dish try this recipe for a traditional, gutsily flavoured Spanish lentil soup.

    Recipe #236696

    For a tasty first course try this colourful version of a classic Spanish tapas dish, flavoured here with basil.

    Recipe #236698

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