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    You are in: Home / Cookbooks / Spain/Portugal-ZWT-2012
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    15 recipes in

    Spain/Portugal-ZWT-2012


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    A great little appetizer adapted from Gourmet magazine. I do hope you enjoy!

    Recipe #236618

    This recipe, submitted by Elise Lalor from Issaquah, WA, was the 2009 Judges’ Choice and $10,000 winner(representing the Pacific region) in the 2009 Chicken Cooking contest put on by the National Chicken Council.

    Recipe #376669

    Submitted by Lillian Julow, from Gainesville, FL, a 2009 Finalist in the Chicken Cooking Contest, put on by the National Chicken Council. Enjoy!

    Recipe #376865

    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

    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 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

    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

    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

    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

    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

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

    Recipe #451162

    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

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

    Recipe #481780


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