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    You are in: Home / Cookbooks / Herbacious Curvacious Honeys Spain/Portugal cookbook ZWT#8
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    75 recipes in

    Herbacious Curvacious Honeys Spain/Portugal cookbook ZWT#8

    For ZWT#7. Recipes from Spain and Portugal.
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    Two kinds of paprika, cilantro and lemon give Spanish flair to pork chops, tenderloin or shrimp. From 'EatingWell.com' and posted for ZWT5 and ZWT8.

    Recipe #371035

    Even though it seems a contradiction for a sangria to be made with white wine (since sangria is named for its blood-red color), once you've tasted this festive thirst quencher it won't matter a bit! Pieces of mixed summer melons are the perfect match for a crisp Sauvignon Blanc. From 'EatingWell.com' and posted for ZWT5.

    Recipe #371049

    Says Chef Eliot Barton of Mangia Mangia restaurant in Key West, "This is the only dressing available at Mangia Mangia." He recommends using high quality vinegars and olive oils and adds, "The little bit of water reduces acidity but retains the fine flavor of the vinegar. Inexpensive vinegars are already too diluted. Look for vinegars in the range of 6 % acidity." From "The Florida Keys Cookbook"

    Recipe #369740

    The soup we know as gazpacho originated in Spain's southern region of Andalusia. Farm harvesters traditionally prepared their lunches in the fields by pounding garlic, stale bread, water, olive oil, and salt in a large wooden bowl, forming a sort of nourishing paste to which they added cold water. Legend maintains that Christopher Columbus took barrels of this paste on his first voyage to the New World. Discovering tomatoes, cucumbers, and bell peppers in the Andes, he added them to the mix, creating the liquid salad we still call gazpacho. From "The Florida Keys Cookbook". Prep/Cook time DOES NOT include overnight refrigeration time.

    Recipe #370932

    Inspired by Spanish pureed gazpachos, this golden-yellow one is based on an idea of Greg Parks's at the Four Columns Inn in Newfane, Vermont. From 'EatingWell.com' and posted for ZWT5. NOTE: CHILL time is NOT included in prep or cooking time.

    Recipe #371086

    No tapas buffet would be complete without garlic shrimp, the most ubiquitous of bar foods. From 'EatingWell.com' and posted for ZWT5 and ZWT8.

    Recipe #371038

    Salty, sweet and laced with smoke -- the perfect kind of almond for a party. If any remain the next day, savor them over a salad topped with sliced ripe pears and shaved Manchego cheese. From 'EatingWell.com' and posted for ZWT5. NOTE: Cooling time included in PREP time.

    Recipe #371085

    I've adjusted this somewhat to suit out tastes. Choose ready-to-use sun-dried tomatoes from the produce section of your grocery store. They are more pliable than the dry kind that require rehydration. From 'WW 5-Ingredient-15 Minute Recipes" and = 6 points.

    Recipe #382059

    Mmmmm, so good! I just love roasted peppers! Adapted from A Girl and Her Pig by April Bloomberg. Enjoy.

    Recipe #481780

    Spanish in origin, it is still to this day eaten in Spain for breakfast. I don't eat much fried foods anymore, but I would eat this. Gleaned from Bobby Flay, from his show Brunch at Bobby's, Episode: Siesta Fiesta, pretty much word for word.

    Recipe #454368

    Here is a recipe that can be used for many different uses. It's a great way to keep fresh bell peppers ready to use at a moment's notice. You can use different colors or just one color depending on what you have. Serve as part of an antipasto platter, add to salads or sandwiches, and the oil can also be used to flavor dressings or drizzle on bread. Enjoy! Adapted from Vegan Chef.

    Recipe #460186

    This yummy garlicky vinaigreete will wake up bland beans and grains. Adapted from Vegetarian Cooking for Everyone.

    Recipe #451162

    I recently bought some Mezzetta Zesty Bell Pepper Relish and was pleasantly surprised how good it was. In my attempt to find a recipe so I could make my own, I stumbled across this tasty one. Not the same, but still so very good with a hint of heat. This won a secret food bloggers secret ingredient contest for a recipe using red bell peppers. I hope you enjoy! Adapted from a food blog, savory and sweet. Thank you Alice!

    Recipe #448570

    A Spanish and Mediterranean influenced butter, this goes with many vegetables. Try fennel, eggplant, tomatoes and pasta. Enjoy!

    Recipe #428491

    You can serve this sauce with grilled vegetables, roulades, frittatas, or pastas or wherever its sweet brightness is called for. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

    Recipe #443390

    Easy peasy using storebought mayonnaise! A delicious mayo great for almost any savory sandwich or added to salad dressings or dips! Adapted from Better Homes and Gardens magazine((Sept. 2005). I'm not sure why the nutritional info says 900 some calories. The USDA says that 1/4 cup mayo = 229 calories, so don't worry.

    Recipe #454232

    Just saw this on Melissa's Show: Ten Dollar Dinners with Melissa d'Arabian Episode: Melissa's 4-Step Fish and it looks like a great meal for company! Put here for safekeeping.

    Recipe #448267

    These yummy appetizers are roaste instead of deep fried. Choose the smallest red potatoes you can find to keep them easy to eat. The kids can help scoop out and stuff the potatoes and then sprinkle with paprika. Enjoy! A Spanish influenced recipe. Adapted from Vegetarian Times magazine.

    Recipe #424107

    These tapas style almonds are traditionally deep fried, but you can get the same results from oven roasting! Adapted from Vegetarian Times magazine.

    Recipe #414387

    These make great appetizers for a party or a first course for dinner, or a yummy snack. You could put these in the lunch box too! Adapted from Rachael Ray's Big Orange Book.

    Recipe #396643

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