Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / ZWT- Spain/Portugal
    Lost? Site Map

    9 recipes in

    ZWT- Spain/Portugal


    Displaying up to 20 pages of results. To see all results, or register.

    Adapted from Cooking Light, Jan/Feb 2012. Their recipe was very good, but I felt that it needed a few things, so this is my take on it. Still fairly light, but more flavorful. Their recipe says 4 servings of 1 cup each, but I got far more than that so I'm calling it 6 servings.

    Recipe #483357

    2 Reviews |  By IngridH

    Taken from The New Portuguese Table by David Leite http://leitesculinaria.com . I love working out of this book! The recipes are laid out beautifully, and work very well. This lamb stew is full of hearty flavorful ingredients, sure to fill you up on a cool evening or after a hard day's work. This takes a couple of hours, plus marinating time; but is well worth the time invested!

    Recipe #483382

    1 Reviews |  By IngridH

    Taken from The New Portuguese Table by David Leite http://leitesculinaria.com This is an easy and flavorful roast chicken, the potatoes cook in the same pan which makes cleanup easy! The red pepper paste called for in the original is recipe #483363 but if you want to use another pepper paste please do so. The timing will be different depending on your oven and how large your bird is.

    Recipe #483374

    2 Reviews |  By IngridH

    Taken from The New Portuguese Table by David Leite . I love working out of this book! The recipes are laid out beautifully, and work very well. http://leitesculinaria.com Massa de pimentao forte is a pepper paste made with paprika, garlic and bay leaf (among other things). This version is mildly spicy, but you could as much piri-piri as you'd like to make it spicier. This is a staple that makes dinner easy- just rub a bit of the paste on a chicken, a steak, a pork chop, or a fatty flavorful piece of fish before roasting. It's also great tossed with potatoes and roasted!

    Recipe #483363

    1 Reviews |  By IngridH

    This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted for ZWT5

    Recipe #369681

    5 Reviews |  By IngridH

    There are many, many recipes for Sangria to choose from, depending on what you like in your glass. My husband has been making this one for years, in fact we served it at our wedding reception! As for the name- well, if you don't watch how much of this you drink, you'll understand the name the next morning. Don't use high end wine or brandy for this, any subtle flavors will be lost. Cook time is resting time in the fridge.

    Recipe #370300

    1 Reviews |  By IngridH

    Tortilla con Alcachofas- A spanish egg dish adapted from "Cooking from the Heart of Spain" Posted for ZWT5

    Recipe #370371

    1 Reviews |  By IngridH

    In the Catalonia area of Spain, Fava beans are paired with slivered jamon (cured ham) and fresh mint. According to The New Spanish Table, this salad was invented by Catalan chef Josep Mercader and is now copied all over Catalonia. If fresh fava beans are hard to find, shelled edamame may be substituted. Posted for ZWT 5.

    Recipe #370598

    From Emeril at the Grill. A very easy and traditional way to enjoy fresh sardines. Serve this with lots of crusty bread!

    Recipe #483193


    Displaying up to 20 pages of results. To see all results, or register.
    Advertisement

    Looking For More?

    pic of Beef-Barley Soup

    Beef-Barley Soup

    By papergoddess

    91 Reviews

    pic of Peach Crisp

    Peach Crisp

    By M&Mers

    53 Reviews

    More cookbooks from IngridH:

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Over 475,000 Recipes

    Food.com Network of Sites