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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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    Displaying up to 20 pages of results. To see all results, or register.
    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

    12 Reviews |  By Rita~

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

    Recipe #49318

    12 Reviews |  By Rita~

    A roasted Portugese side that is delish.

    Recipe #369959

    11 Reviews |  By Rita~

    Nice spicy and smoky salted almonds.

    Recipe #213062

    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

    8 Reviews |  By PanNan

    This recipe is adapted from the Weber's Real Grilling Cookbook. Please note that the time does not include 3 - 4 hours marinade time.

    Recipe #483349

    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

    Simple and effective, with a crisp cheesy topping, ideal as a starter with french bread, or as a light lunch or supper with rice or couscous. From The Inspired Vegetarian

    Recipe #333515

    Try this with "Party Nut Loaf" or a baked potato or mash, or pasta, or, or, or! From Linda McCartneys World of Vegetarian Cooking

    Recipe #247762

    Recipe #213064

    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

    The best way I described this to friends is that it is the Barcelona equivalent of fries and ketchup but so much better!

    Recipe #483714

    4 Reviews |  By Rita~

    Sweet and salty just right for that tapas party. This can be made ahead and chilled to be served hot or cold.

    Recipe #213077

    4 Reviews |  By Rita~

    A sweet addition for the Tapas Party.

    Recipe #213078

    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

    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

    3 Reviews |  By Rita~

    This comfort soup gets a wonderful smokey flavor from from the Chorizo and Chipotle Peppers in adobo sauce. You can prepare the soup without the sausage blend the soup and then top with the cooked sausage. Or save some for garnish while blending the rest into the soup.

    Recipe #149812

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

    Recipe #483247

    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

    2 Reviews |  By PanNan

    This Portuguese smothered steak recipe is adapted from the Williams - Sonoma Savoring Spain & Portugal cookbook. Traditionally fried potatoes are served with this dish. Note - the time shown does not include one hour of marinating time.

    Recipe #483590

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