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    You are in: Home / Cookbooks / Chefs Gone Wild ZWT8 - Spain/Portugal
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    49 recipes in

    Chefs Gone Wild ZWT8 - Spain/Portugal

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    This is a great Portuguese appetizer. It also can accompany grilled meat or fish very nicely.

    Recipe #483250

    "Tomato, golden raisins and saffron transform canned chickpeans in this sweet and savory specialty of Seville from Spanish cookbook author Janet Mendel." Recipe from Food & Wine and was one of their 30 Best Fast Recipes Ever. Recommends serving it with warm, crusty bread. You can also top it off with a spoon of brown rice or some sliced chicken breast for the meat lovers in your family. NOTE: This can also be made in a crockpot by simply adding all ingredients (except the water and oil) into the crockpot and cooking 2 hours on high.

    Recipe #318939

    From: http://www.gourmed.com "The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak"(Wikipedia)

    Recipe #483663

    From Rylands, Peters & Small's Tapas cookbook. These are great if you are a fan of nuts!

    Recipe #321728

    In Spain, gazpacho is often served as a smooth and silky pureed soup. This recipe is chunky/smooth, but you can puree the vegetables in a food processor a little longer until very smooth.

    Recipe #370454

    "What would summer be without lemonade? Actually, this can be considered more of a wine cooler and is definitely the kind of lemonade not to serve to children. With a massive heat wave being felt around the world, including Spain’s Basque region, it is most likely that the 'ardaurgozatza' is flowing daily." Neither soak nor chill time is included. Taken from hispanickitchen. com and posted for ZWT.

    Recipe #483769

    2 Reviews |  By Elmotoo

    from a lovely little website sharing traditional Spanish recipes! posted for ZWT8. The eggs can be fried separately and then placed on top of the peas and ham before serving to cut down on cooking time Serve with chunks of warm bread

    Recipe #483730

    This is an easy yummy salad, great served with bread.(time doesn't include chilling time)

    Recipe #370449

    2 Reviews |  By PanNan

    Colifor con Ajos y Pimenton is a recipe from the province of Murcia. This area is know for fine vegetables. The recipe is adapted from the Williams Sonoma Savoring Spain & Portugal cookbook.

    Recipe #483684

    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

    Light coconut mousse, from Marta Benica

    Recipe #483592

    This recipe is submitted for play in ZWT8 - Spain. I found it at Easy Spanish Recipes.com. Coliflor Gratinada is a Spanish Cauliflower Gratin recipe, and is a local dish of Murcia. You may use a small can of anchovies in this dish if desired, it is an optional item.

    Recipe #482399

    According to Martha - "These crunchy thyme-flecked nuts are delicious served with sherry and slices of manchego cheese." Taken from Martha Stewart and posted for ZWT. These morsels are perfect for your next tapas party.

    Recipe #483738

    A Spanish Tapas made with chicken wing pieces and marinated artichoke hearts.

    Recipe #420975

    A simple, typical Portugues chicken dish which I learned from my friend.

    Recipe #483247

    1 Reviews |  By loof

    Serve this sweet and savory chicken dish with brown or wild rice. Adapted from a recipe found at cooks.com (prep time does not include marinating time)

    Recipe #482617

    Another of my Spanish favourites, a recipe for real garlic lovers!

    Recipe #483080

    A very refreshing traditional Spanish soup, great for a hot day.(time does not include chill time)

    Recipe #370151

    world famous chefs 1941 french world tour 8

    Recipe #483683

    1 Reviews |  By Nif

    Here's a nonalcoholic version of my other Sangria. Still refreshing and delicious, but you can have a lot more of it. Enjoy!

    Recipe #369805

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