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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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    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

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

    Recipe #483712

    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

    1 Reviews |  By PanNan

    This recipe is a loose adaptation of one in the Tapas Cookbook.

    Recipe #483634

    Barcelona is my favourite place I've been (so far) and I lived on paella. This recipe from chow.com is the closest I've found to my favourite one. If you can't find paella rice, I've used arborio.

    Recipe #483598

    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

    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

    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

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

    Recipe #483247

    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

    Baby clams and bay scallops with herbs and spices tosses into saffron flavored pasta. Made with Recipe #473944

    Recipe #473945

    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

    Another gem from the Moosewood Cooks at Home book. You can add or sub any veggies you like to this (green beans work really well). It can turn into a bit of a fridge clearer at my house! And I sometimes add a bit of chunked tofu too. It's one of those recipes where you don't need to have everything prepped and ready to go, you can wash/peel/chop as you go down the list. Although you would think spanish paprika would be recommended for this, the book actually suggests sweet hungarian as the best choice.

    Recipe #402068

    I'm posting this recipe for ZWT 5, it comes from "Dine Around The World", a lovely cookbook a friend gave me many years ago. It states "This typical summer dish comes from the exquisite cuisine of Madeira." Madeira is a Portuguese archipelago in the mid Atlantic Ocean . It is a popular year-round resort, noted for its Madeira wine, flowers, and embroidery artisans. Please note that this dish requires overnight chilling in the fridge after assembly.

    Recipe #370611

    12 Reviews |  By Rita~

    A roasted Portugese side that is delish.

    Recipe #369959

    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

    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

    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

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