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Our Diners, Winers and Chives Spain/Portugal Cookbook

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This recipe can be served either like a stew, with potatoes and a vegetable, or the meat can be shredded and served on a bun.

Recipe #408792

A Spanish Tapas made with chicken wing pieces and marinated artichoke hearts.

Recipe #420975

These are served in a Mediterranean spiced tomato sauce. I like to drain the diced tomatoes, then puree and add to the drained tomato liquid so that it is smooth, not chunky.

Recipe #437148

Meat on a stick, what's not to love? This uses sirloin, which is marinated, then grilled.

Recipe #408827

Paella is a perfect food for taking on a picnic since it can be enjoyed at room temperature and feeds a crowd. This version has only seafood, no chicken, and no sausages.

Recipe #460494

This is the only way my husband wants his mussels prepared; it is a regular around our house. Instead of steaming the mussels in a white wine, garlic sauce - red wine is used. Yum.

Recipe #311833

Quick and easy dinner for two! Adapted from Hurley's Restaurant & Bar in Yountville, Calif. Serve with fresh, thick grilled bread to mop up the broth.

Recipe #454387

This is an easy version of a Shrimp and Chorizo with Aioli Sandwich. I like combinations that can be served with rice or potatoes or a salad for my DH, but which I can take as a sandwich to work, since I work evenings. This comes from Yahoo! Shine.

Recipe #460177

From "Real Simple" magazine. You will have leftover dressing for another use.

Recipe #480693

You take an inexpensive piece of pork season it with a combination of spices and red wine, then slow cook to produce a tender and flavorful meal. In the south of Portugal the meat is cooked directly in the marinade (like this recipe) while some cooks in the north like to marinate the pork up to 2 days then cook it on a rack. Sometimes they slide a tray of cooked rice underneath the roast to catch the juices (the rice will have a strong flavor, not to everyone's taste). Please do not be tempted to use a more expensive cut, such as tenderloin, because it will not have the marbling necessary to keep the meat moist during the long cooking time. Serve with plain boiled potatoes and Portuguese hard rolls to soak up the pan juices.

Recipe #483232

Found this in the Cooking Light Magazine and while it looks a little complicated, it sounds wonderful. Once I can gather up all the ingredients I can't wait to try this. There's another recipe by this name, but this one sounds quite different. The recipe states that Valencia is a Spanish coastal city where this dish is particularly revered - never having been there I can't say, but do like the thought.

Recipe #297289

Posted for ZWT 2012. Found these on the Portugease web site. We love fresh beans in this house and the spices are onces we enjoy. I think you could probebly use any dry bean - but have posted this as listed. Prep time does not include soaking of the beans. Could be a nice side dish, but think I'd add a loaf of fresh made bread, maybe a salad and serve as a main dish on some of those cool fall days.

Recipe #483257

Posting this recipe for ZWT 2012. Found it on the Portugal website and sounds fresh and easy - a nice side with just about anything. States it's a vegatarian dish.

Recipe #483256

Acordas are a type of Portuguese traditional soup which are designed to make use of leftovers of the country’s much cherished staple food, stale bread. The Moors, the medieval Arabs who occupied the Iberian Peninsula for nearly 800 years, made copious and imaginative use of stale bread, employing it to thicken, enrich and bulk out everything they could think of. The best kind of bread is a thick crusty bread, like a country bread or peasant bread. Try and not use crustless or thinly crusted types of bread as they don't hold up well in the soup and typically turn to mush.

Recipe #471989

This recipe is from a restaurant called the Grubstake in San Francisco, California which serves a limited list of Portuguese dishes along with traditional diner cuisine.

Recipe #466013

Typical Portuguese dessert recipe from the restaurant A Tipoia in Lisbon, Portugal taken from a clipping in my grandmothers recipe box. According to the clipping, the restaurant is a Fados restaurant.

Recipe #287014

SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar.

Recipe #409084

This recipe comes from a 1960's newspaper clipping in my grandmother's recipe box. Supposedly the recipe from the restaurant at the Hotel Al Andalus, Torremolinos, Espana.

Recipe #341907

SPANISH TAPAS RECIPE: The original Albondiga recipe was Moorish in origin. Now offered throughout Spain, every tapas bar varies the recipe to suit the local tastes.

Recipe #409058

SPANISH TAPAS RECIPE: Tapas on skewers are called banderillas in the south and pinchos in the north. This recipe is from a restaurant in the town of Torremolinos, Espana.

Recipe #349772

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