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    You are in: Home / Cookbooks / Om Nom Nommers Spain/Portugal Cookbook 1
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    88 recipes in

    Om Nom Nommers Spain/Portugal Cookbook 1

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    Sopa At Cuarto De Hora- found on alleasyrecipes.com. Posted for ZWT8- Spain/Portugal.

    Recipe #482408

    1 Reviews |  By CJAY

    Found on alleasyrecipes.com. Posted for ZWT8- Spain/Portugal.

    Recipe #483211

    Found on alleasyrecipes.com. Posted for ZWT8- Spain/Portugal.

    Recipe #483274

    According to "The Art of Spanish Cooking" where I found this recipe, sherry does miraculous things to orange juice. In the USA, this drink is called a Spanish screwdriver. In Spain, a dry sherry would be used, but sweeter types are also good. Any convenient proportions can be used, and a combination of orange juice and soda can be substituted for the juice.

    Recipe #483087

    A merienda is a kind of high tea, common throughout Spain, taken between 5 and 6 p.m. In the provinces of the Basque country, according to "The Classic Cooking of Spain," ardangozatza is a drink that is typically enjoyed throughout the meal.

    Recipe #483189

    I just LOVE salt cod! This recipe is a simple but tasty dish that originates in Spain, but there are similar recipes in many hispanic countries. Don't be put off by the salt cod - it looks and smells strange at first, but the finished recipes are delicious! Time does not include 8-12 hours soaking time. NOTE: Bacalao can be found at most italian grocers. There is plastic bagged bacalao, but the best comes in a wooden crate and is sold by the piece. It gets quite pricy, but is worth the extra cost. :--)

    Recipe #483135

    Found on alleasyrecipes.com. Posted for ZWT8- Spain/Portugal.

    Recipe #483243

    Fish, potatoes, and tomatoes baked in a coconut milk sauce. I'm not sure what Edu Guedes is - this recipe is from almanaqueculinario.com

    Recipe #483584

    The Basque country is the area on the Spanish/French border, in the Pyrenees. Spanish olives are green olives.

    Recipe #483377

    The perfect Spanish tapas! These disappear quickly at parties; there's something about the mix of flavors that becomes addictive. You control the heat: the more red pepper flakes you use, the spicier it will be! This hors d'oeuvre is best when it marinates at least two or three days.

    Recipe #213352

    4 Reviews |  By Mikekey

    A twist on the Spanish tapa bar staple. Serve on crackers or bread.

    Recipe #482961

    From "Tapas" by Adrian Lissen. Translated from spanish. I haven't tried this recipe, but it sounds wonderful and easy to make. It calls for ground lamb, but am sure it would taste equally good with ground pork or beef.

    Recipe #483303

    One of my favorite tapas. My mom made something similar when I was growing up, but added chopped serrano chiles with the garlic. This made them spicy, but was a great complement to the richness of the mushrooms. Memories!!!

    Recipe #483309

    From "Tapas for a Crowd", Good Food Magazine, June 1986. Preparation time does not include 2 hours chilling time.

    Recipe #299439

    Jamon Serrano (Serrano ham) is from Spain and is similar to Italian prosciutto. If you can't find it, use prosciutto. Make sure all of the clams are closed and shells are not broken. Soak them in salted water for 1 hour to get sand out of them, then in cold tap water for 20 minutes. This makes a nice first course or mani dish if served with bread and a salad.

    Recipe #483030

    Light coconut mousse, from Marta Benica

    Recipe #483592

    These little tapas are so simple, yet the flavor combo is such a complex mouthful! Sweet, smoky, delicious...

    Recipe #483322

    This couldn't be easier, yet has Old World taste! Freeze a loaf to have one on hand at all times. Just thaw it, warm it, and it tastes like fresh-baked.

    Recipe #481957

    Does not include 2-3 hour refrigeration time. From a Williams-Sonoma book: Vegetarian for All Seasons, which says: "Tomatillos stand in for the ripe red tomatoes that are the usual base for this cold summer soup from Spain. Toasted walnuts take the place of the bread that thickens the soup."

    Recipe #483320

    From "The Art of Spanish Cooking" by Betty Wason. For variation, you may add pimiento-stuffed olives, strips of bright pimiento or black olives.

    Recipe #483086

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