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    You are in: Home / Cookbooks / PORTUGESE AND SPANISH DISHES!
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    PORTUGESE AND SPANISH DISHES!

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    HotPepperRosemaryJelly

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    I love Portugese dishes...make that all Spanish Food!!!!

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    So Easy Arroz Con Pollo (Spanish Chicken and Rice)
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     3 Reviews |  By southern chef in louisiana

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    This is a quick version without losing any flavor. Good for busy people.

    Recipe #86175

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    Quesadillas De Flor De Calabaza (Squash-Blossoms)
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     3 Reviews |  By NcMysteryShopper

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    This recipe is originally from El Bodegon de Guillermo in Tijuana. Before the restaurant burned in 1978, it was THE place to go. These quesadillas were reportedly loved by Sammy Davis, Jr.. If sqash blossoms are out of season, use canned squash blossoms—which is what La Fonda Robertos in Tijuana does. VARIATIONS: For Quesadillas de Chiles (Chile Quesadillas): Make a filling by mixing together 3 chopped, seeded, peeled poblano chiles (see step 1), 1 lb. grated monterey jack cheese, and salt and freshly ground black pepper to taste in a bowl, then proceed with steps 3-5. For Quesadillas de Papas y Chiles (Potato and Chile Quesadillas), follow method for chile quesadillas above, adding 1 large diced, peeled, boiled russet potato to filling before proceeding to steps 3-5. Prep time does not include the time to make fresh tortillas, if you choose this option.

    Recipe #138704

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    Spanish Croquetas With Jamon Serrano
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    Be the first to review! |  By Jonathan G. Harris

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    Often served as tapas, croquetas are a favorite throughout Spain. I use jamsn serrano in almost all my food now, and it is particularly tasty in these hot tapas. Also perfect with your favorite beer. Recipe courtesy of Spain GourmeTour magazine.

    Recipe #3765

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    Traditional Chiles Rellenos De Queso (Chiles Stuffed With Cheese
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    Be the first to review! |  By Amis

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    I love these things. I always add extra cheese and I've also been known to stuff these with a mixture of meat & veggis added to the cheese. These make a great light lunch or a side dish for dinner. Posted for Zaar World Tour 05

    Recipe #139059

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    Bolo Negro De Loriga = Darken Cake from Loriga
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     1 Reviews |  By Mia #3

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    One of our members here at Zaar was looking for this receipe. As I am Portugues I decided to look it up, for this is a traditional cake from Serra Da Estrela (Loriga the village) Portugal. This receipe is more than 100yrs old. It usually baked in a wooden firestove, in red pottery baking dish. It does not have a time limite, as it varies from oven to oven. I impravise and use my electric oven. But as I also have a wooden firestove I'm going to give it a try there, they say you a much better taste that way. Hope you all enjoy.

    Recipe #336263

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    Salsa De Serrano Rojo (Red Serrano Sauce)
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     2 Reviews |  By Smoky Okie

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    This is a medium hot "Table Sauce". It can be served as a "sprinkle on" for everything from enchiladas to scrambled eggs. It makes a welcome addition to a pot of chili. It should not be considered as a dipping sauce unless you've got a fair hot tooth. We like to use serranos because of the heat to flavor ratio. Jalapenos may be used, but they won't yield quite the quality of flavor. It yields a hot, pungent, sweet south of the border flavor that can easily be addictive.

    Recipe #206256

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    Tortillas De Harina (Flour Tortillas)
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     32 Reviews |  By ZeldaFan

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    My late grandma's tortillas. Delicious as a stand alone snack or Mexican side

    Recipe #185603

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    Canapes de Anchoa (Anchovy Canapes)
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    Be the first to review! |  By canarygirl

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    A quick, easy and elegant summer appetizer.

    Recipe #67406

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    Tortillas De Harina (Flour Tortillas)
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     2 Reviews |  By ksparker

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    Homemade tortillas may take more time than buying a bag at the store, but they are so much worth the time. I like to substitute 1/2 whole wheat flour. A tortilla press can be helpful, but not necessary.

    Recipe #270413

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    Molho De Piri-Piri (Portuguese Peri-Peri Marinade Sauce)
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     3 Reviews |  By Aaliyah's&Aaron's mum

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    This spicy hot marinade can be used on any meat you grill - chicken, beef, shrimp or prawns (I've even tried it with fish!).. 'Aging' the marinade by storing it in an airtight container and refrigerated for a few days allows the flavour to intensify. A word of caution: habanero chillies are HOT, so please handle them with care! Use gloves or oil your hands before touching them so that the chilli 'oil' does not penetrate into the pores of your skin. The serving size is a guess-timate - this 1 batch of marinade is enough to marinate 6-8 chicken drumsticks or about 30 shrimps or prawns.

    Recipe #227078

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    Tamales De Pollo Con Chile Verde- Green Chile Chicken Tamales
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     12 Reviews |  By cookiedog

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    These tamales are really moist and the filling is full of flavor. You can adjust the heat to your liking. It is a Rick Bayless recipe. The directions include thorough directions for wrapping the tamales or if you prefer, you can use your favorite method.If using store bought prepared masa, make sure to use Masa for tamales and not Masa for Tortillas.

    Recipe #273482

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    Galletes de Pommes de Terre Potato Cakes
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     2 Reviews |  By HELEN PEAGRAM

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    The potato cakes go well with all meats and broiled (grilled) or roasted poultry, even if already garnished with other vegetables. Once the potato gained acceptance, nineteenth-century French cooks had to invent interesting ways of preparing it. There was an infinite number of possibilities and, nowadays, chefs are still inventing new recipes. These potato cakes were once the star dish for vegetarians.

    Recipe #4269

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    Bread Machine Brioche Dough /Spanish Roscón De Reyes
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    Be the first to review! |  By kiwidutch

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    Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will make it as soon as I can. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks! Epiphany, celebrated in European countries, marks the coming of the wise men who brought gifts to the Christ Child. Epiphany is also called Little Christmas or the Twelfth Night, and is celebrated January 6, twelve nights after Christmas. People from all of the world celebrate Epiphany by exchanging gifts and feasting. A very popular custom that is still celebrated is the making of some kind of "King's Cake" in honor of the three kings. In ancient times in Russia, before Christian Easter was celebrated, the Spring Festival used the round blini, a thick, fried-flour concoction, "as a symbol of the sun's return after the long winter darkness," according to Ermann. The Spanish give gifts on Twelfth Night instead of Christmas, separating the birth of Christ from the gift giving, and in Italy the old woman who brings gifts comes on Epiphany, not Christmas.

    Recipe #274630

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    Tortilla De Patata (Spanish Potato & Onion Omelet)
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     1 Reviews |  By Helenic Hottie

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    No doubt about it, the Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.

    Recipe #321028

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    Authentic Spanish Rice--From Famed De Grazia
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    Be the first to review! |  By STARTERWIFE

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    This is a Spanish rice recipe, served in Phoenix, from the famed "De Grazia" collection. Taken from "De Grazia Recipes--Mexican Cooking 1976".

    Recipe #248632

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    Pan De Horno (Real Spanish Bread)
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     4 Reviews |  By Annacia

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    The intro to this recipe reads: "Ah yes, I can smell it now... fresh bars of bread from a panadería. Mmm. The texture and flavor is hard to find in the American supermarket. I searched in vain for a recipe for spanish bread. Finally, I begged a kind baker in Spain to reveal his secret to the magical delight. Here is the real recipe, in all its glory. Mind you, it isn't the easiest to make, but oh the rewards. Feel free to share this recipe with your friends, as long as you include my name and web address, so others can contact me with comments. Thanks!" Dean Derhak - dderhak@xmission.com - http://www.xmission.com/--dderhak/recipes.html There is no yield amount given or times given for baking so don't count on the times given, I just had to put something in. If you have made bread it will make this one easier

    Recipe #228943

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    Pan de Jamon (ham bread)
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     4 Reviews |  By Daniel Aguilar

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    I love this dish in december ;)

    Recipe #13037

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    Potatoes Tapas in Garlic Mayonnaise (Potatoes Aioli)
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     28 Reviews |  By kenk

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    "Tapas, The Little Dishes of Spain" By Penelope Cases Alfred A. Knopf 1986 This book contains more than 200 recipes for tapas. The word "tapa" in Spanish means top or cover( there are other meanings) Spain has many bars one for every 120 persons. They are usually small and run by families. Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas were served on small dishes placed as a cover over drinks. The tapas were small and sometimes they were free or sold for a small price. Today the dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain

    Recipe #346

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    Battered Chicken Tapas With Honey and Mustard ( Pollo Rebozado)
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     11 Reviews |  By An American in Spain

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    A real favorite here in Spain. Looks great, smells great and most of all tastes great! The chicken can be prepared ahead of time and then crisped up in the oven before adding the sauce. The honey mustard sauce should be made an hour or so in advance to blend flavors. This recipe was adapted from "the tapas cookbook".

    Recipe #102849

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    Tapas - Spicy Pork Skewers (pinchos Morunos)
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     9 Reviews |  By CountryLady

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    Tapas (bite-sized appetizers) is one of Spain's most cherished culinary traditions! This recipe is courtesy of Executive Chef Jose Salgado. Marinating time (minimum 4 hours) is not included

    Recipe #85497

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