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    You are in: Home / Cookbooks / Lively Lemon Lovelies ZWT8 Spain/Portugal
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    51 recipes in

    Lively Lemon Lovelies ZWT8 Spain/Portugal

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    10 Reviews |  By PanNan

    A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.

    Recipe #60320

    I order this in our favorite Portuguese restaurant. I didn't see any on zaar close to what we enjoy. Bacalhau is a staple of the Portuguese cuisine. This dish has sliced garlic, onions, peppers, potatoes and olives made with lots of olive oil. I used red, yellow and red bell peppers for vibrant color and sweetness but if you prefer green go for it.

    Recipe #405855

    This is a totally not diet friendly Portuguese dessert! The bread has to be fresh, no dry bread crumbs.

    Recipe #483251

    This is a versatile sauce that can be used in many ways. It can be used on pasta, vegetables, or as a barbecue sauce. If thinned with water, it can be used to poach fish or chicken. With vinegar added, it can be a salad dressing. It can also be made ahead and frozen. I've substituted red New Mexico chili powder for piment d'espelette; if you can get piment d'espelette, by all means use that. You can also substitute hot paprika. Adapted from The Basque Kitchen.

    Recipe #460440

    Ready, Set, Cook! Special Edition Contest Entry: Inspired by the piperades of the sunny Basque region of France and Spain, this easy oven omelet makes a perfect main dish any time of day. Or serve it cold or at room temperature for a delightful tapas snack.

    Recipe #474925

    A good recipe to use up left over boiled potatoes. This is made with recipe #483248 - you can use any paprika paste you like, though.

    Recipe #483249

    3 Reviews |  By Rita~

    This is a sweet, lightly tangy, caramel syrup. Easy to make. Uses: French toast, pancakes, ice cream topping, drizzle over drinks that are topped with whipped cream. Dip martini rim into it for added goodness, garnish a plate filled with apples and goat cheese with it, or drizzle over grilled fruits or meat toward the end of cooking. Stored in a jar for future use. Use your imagination.

    Recipe #234113

    This recipe is adapted from a Food & Wine Annual Cookbook for 2012. It has wonderful layers of flavor. They suggest a medium bodied Spanish white wine to accompany the dish.

    Recipe #483585

    This is one of the sauces traditionally used to accompany grilled steak in Barcelona. Adapted from the Barbecue Bible. May be made 4 hours in advance; if refrigerated, bring to room temperature before using. Cook time is standing time.

    Recipe #477694

    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

    8 Reviews |  By PanNan

    The recipe is based on a recipe from the Williams-Sonoma Savoring Spain & Portugal cookbook. It is from the Basque region where mushrooms grow wild in the forest. This recipe is best with porcini, chanterelles and/or morels, but you may use any mushroom you like.

    Recipe #229416

    16 Reviews |  By Rita~

    Made this Spanish flair wrap for breakfast. Great for a brunch or snack. Has a slight spiciness with a creamy feel from the eggs and cheese. Serve with salsa.

    Recipe #94626

    4 Reviews |  By Rita~

    My Husband and I have this in one of our favorite Portuguese restaurant. Make sure you have some Portuguese bread to dip into the yummy, salty, garlicy juices.

    Recipe #95936

    Adapted from The Food of Spain and Portugal. Chicken, pork or rabbit can also be cooked this way.

    Recipe #477525

    6 Reviews |  By Rita~

    Good thing Eve didn't have this to dip her apple into or we'd be in a lot of trouble. This is Sinfully, yummy, rich, dreamy & creamy. Great for GODDESS parties! Use to dip rims of martini glasses, top your favorite ice cream. Or if with your favorite someone use as body paint. Caramel is a passion in Argentina, where dulce de leche is originated. This is made in an entirely different manner, then we are used to. Sweet milk (sweetened, condensed milk) is simmered until it becomes thick and golden brown. The resulting caramel has a sweet, milky flavor and a thick, fudge-like texture. This is what dulce de leche ice cream is all about. Try caramel cheesecake. Or use like a fondue by dipping cookies or fruit into it. It's time consuming but very easy. Can be made plain or flavored with vanilla bean (you can see the specks of beans in the pictures) or citrus zest. Try instant coffee/espresso, chocolate, coconut endless possibilities.

    Recipe #234433

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

    Recipe #483247

    12 Reviews |  By Rita~

    Really easy to drink. Just remember it's not juice. ENJOY!

    Recipe #49318

    Recipe #213064

    I got this sent to me by a friend I met in Barcelona! Easy tapas!

    Recipe #483712

    Adapted from The New Spanish Table. The original uses 4 pimientos choriceros, a dried Spanish pepper. I've used the recommended 3 anchos as a substitute.

    Recipe #477520

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