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

    Recipe #299439

    I saw this on a holiday episode of 30-Minute Meals with Rachael Ray, and it looked like the most absolutely easiest and elegant nibbles to set out for your holiday guests. Will definitely not ruin their appetites.

    Recipe #343192

    Colorful peppers brighten this hearty stew flavored with Spanish red wine (don't forget to save some wine to serve along with dinner)!

    Recipe #446177

    Also called "Garlic Lovers' Soup". If you don't have any stale bread, this works just as well with croutons or toast cubes.

    Recipe #481955

    This is a quick, modern-day rendition of an old-fashioned Old World favorite.

    Recipe #481954

    Did you know that olives are popular in Spain? The growing conditions are ideal, which makes the abundant vegetable show up in so many traditional Spanish recipes.

    Recipe #482035

    Creative, delicious and decidely different from Chef Patrick D. Clark. To make turkey stock, simmer skinned turkey neck and giblets (not liver) in 3 cups chicken broth until liquid is reduced to 2 cups, about 30 minutes, then strain and discard solids.

    Recipe #339404

    Malaga is a seaport on the coast of Spain where the people can get the shrimp right off the boats. This is the simple way they like to make it, served with crusty bread or over cooked rice.

    Recipe #482032

    This Spanish dish is a lot like our Sloppy Joes, but with a little bit more pizzazz. I suggest serving this over rice.

    Recipe #481958

    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

    A festive wine sorbet that would be an elegant addition to any special gathering, but is especially suitable for outdoor entertaining. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes.

    Recipe #339619

    This fragrant fish soup from Catalonia is almost a meal in itself. Just add a loaf of bread and a green salad for a hearty supper. From Good Food Magazine, March 1986.

    Recipe #299407

    The Coach House Restaurant on Waverly Place in New York City was legendary. It was owned by a Greek, the beloved Leon Lianides, and dedicated to serving classic American food in an era when fine dining spoke French. After suffering ups and downs in its later years, it closed for good in 1993, and Mr. Lianides died in 1998. But there are plenty of New Yorkers who still grow misty-eyed at the thought of the Coach House corn sticks, the black bean soup with Madeira and -- sweetest memory of all -- the mocha dacquoise. I had acquired the black bean soup recipe back in the early 80's, and decided to post it here for posterity, and for those who might remember it fondly. Beware, though, that there is nothing quick about making this soup.

    Recipe #460269

    According to "The Book of Spanish Cuisine," these "Jewish Uncle to Luke Beans" are a typical dish of Madrid cuisine made from beans cooked with pork fat. The dish is named after Uncle Luke, owner of a tavern in Madrid at Sevilla street. This recipe was very popular between 1850 and 1865, and is still served in some Madrid bars.

    Recipe #483253

    Adapted from "The Classic Cooking of Spain," the recipe name translates: "Alubias Blancas a la Vasca."

    Recipe #483190

    From Hank Shaw’s "Hunter-Angler-Gardener-Cook" blog. He says that he adapted this recipe from one in Penelope Casas’ "Delicioso! The Regional Cooking of Spain."

    Recipe #483088

    Similar to a tapenade, you can spread this on any fish fillet or chicken, wrap in a foil pouch, and grill. This green-and-red flecked spread looks particularly pretty over a pink salmon fillet. It can also be used as a snack spread on crispy flat bread or crackers. From the "Caribbean Light" cookbook.

    Recipe #309523

    From "What's Cooking in Portugal" by Saul Krieg.

    Recipe #482426

    "Langostinos Al Champan" is a classic specialty of Club 31 in Madrid.

    Recipe #483200

    Partridges in the style of Philip II, who is considered by the Spanish people as their greatest king. Because partridges are pricey, the author tried this with whole chicken breasts and said it is still elegant enough for the most important company. From "The Art of Spanish Cooking."

    Recipe #483202

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