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    You are in: Home / Cookbooks / Sunny Spain
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    31 recipes in

    Sunny Spain

    This book was created for Zaar World Tour. Here you will find some the wonderful foods that were created by the passionate hearts of the Spanish people.
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    1 Reviews |  By Annacia

    A simple but delicious salad from the Mediterranean.

    Recipe #506078

    A taste of Spain on the cold side. Freeze time is however long your machine takes.

    Recipe #429424

    Popular in Granada, the last stronghold of the Moors, who ruled Spain for 800 years until expelled by the Inquisition in the late 15th century. During that time, they influenced Spanish kitchens to a huge extent, not least by introducing almonds to the repertoire of ingredients. Interestingly, Christian nuns took over the confectionery business when the Moors were expelled from Granada. Serve with a bowl of whipped cream, nata montada, for dipping, and a cafe cortado - coffee with just a 'cut' of milk. *NOTE*:While the recipe says "whisk" I prefer using a hand mixer.

    Recipe #337081

    7 Reviews |  By Annacia

    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 - - 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

    3 Reviews |  By Annacia

    This looks amazing in a clear glass.

    Recipe #191953

    1 Reviews |  By Annacia

    An updated recipe from modern Spain. The prep is the time to marinade.

    Recipe #484012

    A beautiful, delicate and sunny ice-cream. Serve scattered with toasted pistachios or almonds.

    Recipe #483956

    "Make sure to use a light-colored Bundt pan. A dark one will turn out a cake that sticks and is unpleasantly brown. The pan David uses is the Nordic Ware’s Anniversary 15-cup Bundt Pan. And since this orange-olive oil cake only gets better with age, don’t even think about taking a bite until the day after you make it, or even the day after that". From: Leite's Culinaria

    Recipe #482007

    "Crab is a favorite shellfish of the Portuguese, and one of the most famous dishes is santola no carro–a creamy crab salad served in its shell. This gazpacho recipe, from my friend and chef Fausto Airoldi, takes all those flavors and plunks them in the middle of this lesser-known but utterly refreshing soup".–David Leite. Time does not include chilling. From: Leite's Culinaria (Personally I would serve the salad separately and just add some of the crab to the soup as a garnish.)

    Recipe #482005

    This sounds very tasty to me as well as being quick and simple to make. Posted for Zaar World Tour III

    Recipe #228554

    1 Reviews |  By Annacia

    Traditional at the Christmas meal in Spain. The ingredients (in Spanish!) only ask for "I packet marzipan". UPDATE: I've included the marzipan recipe, the weights of which total 4 oz plus whatever an egg yolk weights in case you want to use pre-made marzipan. P.S. this recipe makes the hard Turon.

    Recipe #194117

    2 Reviews |  By Annacia

    This is a delicious dish best made with fresh broad beans and mountain-cured Serrano ham. It works best with large spring onions or scallions, which have a gentler flavour than normal onions. I'm guessing at times. Posted for Zaar World Tour III

    Recipe #228465

    2 Reviews |  By Annacia

    Real Horchata from Valencia is made with Chufa (Tiger Nut). Unfortunately, Chufa is not available (that I know of) in America. A suitable substitute for the Chufas are Almonds, which give the Horchata the same texture and similar taste. Horchata is not a dairy product and contains little fat, so it is often referred to as "the drink of the gods" for it's rich but low-fat flavor. I'm assuming that you'll start with blanched almonds and will use a food processor to grind them.

    Recipe #229086

    2 Reviews |  By Annacia

    An Andalusian main dish. This is certainly not a dish for anyone who is watching their fat intake, though if you'd like you can refrigerate it after making it, manually take out the congealed fat, and then re-heat it.

    Recipe #228454

    Admittedly this will be a bit time consuming but I think it sounds wonderful. It wants the puff pastry caps removed which seems a shame to me. I think the presentation would be marvelous with them still on. Once again, I'm guessing at the times required. Posted for Zaar World Tour III

    Recipe #228557

    1 Reviews |  By Annacia

    Sopa de ajo is a very old, peasant-style dish and is typical of the Castilla-Leon region , where the winters are cold and soups and stews are eaten daily. Castilla is the "land of bread" and it is bought fresh daily. However, a Spanish cook would never serve it stale, so this recipe is a good way to use any stale bread that is left over from yesterday’s meals.

    Recipe #229286

    2 Reviews |  By Annacia

    From African Kitchen :South Africa. Preferably spatchcock a baby chicken or small sprig chicken by laying it on its back, breast side up. Cut through this side only so that chicken can be opened out .

    Recipe #456050

    Without a bread-loaf base, this omelet can also be cut into small pieces and served as a tapa or an appetizer, either warm or at room temperature. This recipe was shared by Carol at the Grouse Ridge B&B In the historic Gold Canyon Highlands, Rock Creek, BC where we once stayed. Prep is quickest using a food processor.

    Recipe #477067

    2 Reviews |  By Annacia

    Tender veal chops are browned and then roasted with bell peppers and artichokes. A fabulous springtime meal.

    Recipe #180294

    3 Reviews |  By Annacia

    All I can say is that this is just plain good! The secret to the recipe working well is that the artichokes be as dry as possible before going into the pan

    Recipe #179664

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