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    You are in: Home / Cookbooks / Our Diners, Winers and Chives Spain/Portugal Cookbook
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    77 recipes in

    Our Diners, Winers and Chives Spain/Portugal Cookbook

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    So simple and so good. This is a dessert that takes just minutes to make and its very healthy. Cooking time is for toasting walnuts.

    Recipe #483647

    From Bon Appétit, July 2003, Cooking for Health article. It says, “The Spanish sauce known as romesco is usually high in fat; this version contains less oil, but just as much flavor.” Dip can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving. Nutrition info per serving: calories 36; total fat 3g; saturated fat 0; cholesterol 0.

    Recipe #483314

    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

    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

    From The Tapas Cookbook. Serves 4-6 as part of a tapas meal. Tip: to peel a tomato, bring a small saucepan filled with water to a lively simmer; using a fork, spear the top of the tomato where the stem used to be and dunk into the simmering water to a count of 10 seconds; remove tomato and being careful not to burn yourself, peel the tomato with a paring knife.

    Recipe #482574

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

    Recipe #466292

    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

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

    Recipe #466025

    Recipe courtesy Eva Longoria

    Recipe #465597

    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

    My husband and I don't have date night, we have a date every Saturday morning watching the cooking shows on PBS. One of our favorites is "Avec Eric" with Eric Ripart, chef of Le Bernardine in Manhattan. Everything he cooks looks wonderful and inviting. This dish is no exception...

    Recipe #448680

    Cava is a sparkling Spanish wine and my favorite cheap "champagne." This recipe comes from "Bon Appetit" magazine.

    Recipe #444846

    From Christine Cushing of Food Network.

    Recipe #435970

    From Ricardo

    Recipe #435849

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

    Recipe #420975

    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

    Delicious and easy to make. Cooking time is estimated since it depends on what part of the chicken is used. Chicken drumsticks and breasts (if cut in half) will cook much faster than chicken thighs. Serve over cooked rice.

    Recipe #403133

    Recipe #393630

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

    Recipe #371316

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