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Our Diners, Winers and Chives Spain/Portugal Cookbook

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This Spanish recipe is from a restaurant in Seattle, Washington.

Recipe #466025

SPANISH TAPAS RECIPE: This tasca (tapas bar) recipe is similar to a Russian Salad served in Greece so you wonder how the Russians ended up in Spain. Probably dates from the Spanish Civil War of 1936-39 when a lot of Russians were helping prop up Francisco Franco.

Recipe #349748

SPANISH TAPAS RECIPE: This recipe is from an old newspaper clipping which said the recipe is from a tasca (tapas bar) in Madrid, Espana and is featured in many tapas bar throughout Spain.

Recipe #349888

This ancient dish dates back to the Moorish occupation of Spain in the 8th century.It remained popular as a way to cool off during the summer and to use available ingredients such as fresh vegetables and stale bread

Recipe #466088

SPANISH TAPAS RECIPE: Recipe from the Restaurante Carballeira in Barcelona, Spain. Dates from the '60's era and is from my grandmother's recipe box. Quick, easy and if you are doing it in front of guests, kind of impressive.

Recipe #286074

TAPAS RECIPE: This recipe highlights the Moorish influence on Spanish cooking.

Recipe #466292

SPANISH TAPAS RECIPE: Old clipping from my Grandmother's recipe box. Recipe from a restaurant called El Patio, Palma de Mallorca, Spain.

Recipe #286008

SPANISH TAPAS RECIPE: This recipe comes from the island of Mallorca.

Recipe #466085

From Christine Cushing of Food Network.

Recipe #435970

A recipe from Rachael Ray. Only takes 5 ingredients.

Recipe #475300

A recipe that looks so yummy. Taken in the issue of Mai 2006 of Coup de Pouce. Another one I have not tried yet.

Recipe #287925

A recipe from Ricardo posted for ZWT - Portugal

Recipe #483583

From Ricardo

Recipe #435849

Recipe courtesy Eva Longoria

Recipe #465597

A recipe from Ricardo. Posted for ZWT.

Recipe #369990

Recipe #393630

A drink from the Bartender's Guide. I have not tried it but I'm sharing here.

Recipe #371316

From Ricardo

Recipe #322988

Posted for ZWT. I found this recipe on Bitchincamero's blog. A note from her : You can make the dough and filling up to 3 days in advance. In fact, the flavors are better when the chicken has had a day or two in the fridge. Assemble and bake just before serving.

Recipe #370483

Posted for ZWT. I found the recipe on the blog of Hugging the Coast. Serves four as an appetizer.

Recipe #370745

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