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    You are in: Home / Cookbooks / Kitchen Witches Spain/Portugal
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    64 recipes in

    Kitchen Witches Spain/Portugal

    ZWT 5 team recipes!
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    These are similar to rum balls, except they are made with sweet sherry and almonds. These were created for ZWT5 and in honor of one of my ancestors who sailed in the Spanish armada. Oh, and a second difference: the chocolate is on the outside, not the inside. Cook/prep time does not include time to meld the flavors (about a day).

    Recipe #371725

    I've used this for more than 20 years. After the mixture cools, I pour it into a ziplock bag and toss in the beef, squeezing out the air. After marinating, season meat as normal. 6/2001 update: I've used white wine in place of red to marinade pork ribs with an exceptional outcome. For ribs don't forget to remove silverskin (easy to do by pulling away with a paper towel) and season as usual. Apply a bbq or finishing sauce to complete in final minutes of cooking.

    Recipe #370406

    My kids grew up on this stuff.

    Recipe #370846

    A recipe just waiting for a romantic evening.

    Recipe #344283

    Best if served room temperature.

    Recipe #371412

    A delicious way to eat good quality beef! This can be an appetizer for 2 or a dinner for 1. Enjoy!

    Recipe #361052

    Make these a day ahead to give the caramel time to soften and the custards time to set. From Bon Appetit sept 01'

    Recipe #371211

    This substantial tortilla is delicious hot or cold. Cut it into chunky wedges and serve for supper or a light lunch.The addition of spicy chorizo and tangy cheese gives it a wonderful, rich flavor. Found it on spain-recipes.com

    Recipe #371182

    This playful sangria is sure to become one of your party staples. It is only slightly more tedious to prepare than the other sangrias, but well worth the extra little effort. This fruity, delicious sangria is practically a fiesta in itself but with sangria like this, why wait for the guests? Found this on Spain-recipes.com

    Recipe #371296

    A flan is a very popular and traditional dish from Spain, but enjoyed everywhere now. It is traditionally flavoured with vanilla, but this one has a little twist with the cinnamon, also popular in Spain. There is quite a bit of cooling time that's not in the prep. time so please read the recipe before you prepare it. Enjoy!

    Recipe #371235

    In Spanish, “Mariscos y Carne Picante Sobre Arroz”. Based on a recipe from the cookbook, One Dish Meals, edited by Su-Huei Huang.

    Recipe #288227

    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

    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

    Based on a recipe from Madge Rosenberg’s delightful cookbook, The Best Bread Machine Cookbook Ever – Ethnic Breads. She says, “In Portugal, slowly sautéed onions are called sofrito, a deeply flavored beginning, or base, for dishes with rice or potatoes and for stews. The Italian soffritto adds herbs and celery; the Columbian adds annatto seeds. With roasted meat or chicken from any country, pass this Portuguese sofrito bread, or make an open-faced grilled cheese sandwich to remember.” The default measurements are for a small 1 pound loaf; I have placed measurements for a large 1 ½ pound loaf in parentheses. I listed 4 hours as the bake time; your bread machine may have a quicker basic bread cycle. NOTE: be sure to use cooked rice! I haven’t tried this yet.

    Recipe #370993

    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

    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 based on a recipe from the May/June 1990 issue of Chile Pepper magazine. It says, “Serviche or cerviche is popular in many Latin countries. The citrus juice ‘cooks’ the fish (can be any firm white fish), which must be marinated until it is opaque. Always use a glass or ceramic container to make any serviche. This recipe differs from the usual in that fruit, in this case strawberries, is combined with the fish.” Note: cook time is the 4 hours minimum marinade time. I haven’t yet tried this.

    Recipe #371077

    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

    This is based on a recipe from David Rosengarten’s book, The Dean & Deluca Cookbook. He says, “This white, silky-smooth gazpacho is a traditional variation from Malaga in southern Spain. We’ve added a little sugar to create a wonderful sweet-and-sour backdrop for the classic grape garnish.” Cook time doesn’t include the several hours refrigeration time before serving. This is truly a delicious soup, yet beware the egg remains raw since the soup is not cooked, and please don't overdo the garlic since raw garlic can swing the flavor towards the acrid. Posted for ZWT5.

    Recipe #371115

    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

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