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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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    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 use hot paprika. Adapted from The Basque Kitchen. Prep time is marinating time.

    Recipe #460438

    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

    Potatoes cooked in red wine, from the Rioja region of Spain. From the Basque Kitchen. The original recipe does not contain cheese; that was my husband's idea. Only add the butter if you're not using the cheese. This one's not for the kiddies! You can use other types of potatoes if you don't have Yukon Gold.

    Recipe #368921

    This is Elena Zelayeta's mother's recipe. You can use chicken breasts or thighs instead of a whole chicken, if you prefer.

    Recipe #370815

    This little snack is a great way to use up stale bread. Adapted from Breads of the World.

    Recipe #468244

    This is primarily a dessert. Adapted from Breads of the World. The original says 6 servings, but I think it will serve more.

    Recipe #468245

    Adapted from The New Spanish Table. Prep time is the time to make the vegetable mixture, which may be prepared a day in advance.

    Recipe #477519

    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

    Please do not substitute red peppers. Adapted from The New Spanish Table. This can be served as a tapa or side dish.

    Recipe #477524

    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

    This uses raw cauliflower. Adapted from Elena Zelayeta. I don't salt salads, so I've made the salt optional. Cook time is chilling time.

    Recipe #477523

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

    Recipe #477525

    Adults only! Adapted from House & Garden's New Cookbook. The recipe calls for albacore, but I prefer chunk light tuna because I think it's moister. Cook time is chilling time.

    Recipe #478261

    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

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

    Recipe #483251

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

    Recipe #483250

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

    Recipe #483247

    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

    Adapted from the Lobel Brothers. They call it a casserole; I don't. Prep time include marinating time. Serve with pasta.

    Recipe #417313

    This is a popular condiment in Portugal to accompany meat, poultry, fish, specifically grilled. It keeps for about 2 weeks in an airtight jar in the fridge. Preparation time does not include 24 hours marinating time. Cooking time is a guess - depends on your oven grill. You can also grill the garlic, too.

    Recipe #483248

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