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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 "The Art of Spanish Cooking," which says that this dish originating in Barcelona is pronounced par-e-ya'-deh.

    Recipe #483201

    Don't worry about using the exact fruit in the recipe: have fun and choose whatever looks good at the store or is growing on your trees! This gets more and more potent as time goes on; after three days one slice of apple will give you the giggles.

    Recipe #228338

    For a variation, you can use orange peel for some of the olives. The cooking time is the marinating time. From "The Art of Spanish Cooking."

    Recipe #483188

    From "What's Cooking in Portugal" by Saul Krieg. Porto, a vintage fortified wine, is made from grapes grown in the legally defined area 50 miles above Oporto, Portugal. Cobblers were popular drinks in the 19th century, consisting of a base spirit (originally some form of wine), sugar and fresh fruit.

    Recipe #482425

    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

    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

    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

    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

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