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    You are in: Home / Cookbooks / Zaar=Spanish Inspired Recipes
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    104 recipes in

    Zaar=Spanish Inspired Recipes

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    I'm not a big fan of fried foods, but I do love sweet potatoes and this recipe caught my eye. For a treat, try it! Slice the sweet potatoes as thinly as possible to decrease fry time and increase crispness. Slicing the sweet potatoes with a mandoline makes for wafer-thin and uniform rounds. But you can also use a chef's knife to slice the potatoes. Adapted from Serious Eats. I believe they got this from Marvin Gapultos who is the author of the Filipino food blog, Burnt Lumpia.

    Recipe #496287

    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

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

    Recipe #451162

    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

    A delicious soup for the early fall, made with late harvest tomatoes and the first fennel of the season. The acidity of the tomatoes witll retard the cooking of the vegetables, so be sure they are very tender before adding them. Include the fennel trimmings in the stock, they'll enrich the flavor. Adapted from the Fields of Greens restaurant in San Fransisco.

    Recipe #437639

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

    Recipe #428491

    Dressed up almonds, a nice change from mixed nuts! Adapted from Martha Stewart magazine.

    Recipe #426744

    Adapted from Martha Stewart magazine, I have changed the recipe just a bit. The original recipe calls for goat's milk. I have changed it to half rice or almond milk and half yogurt, so you still get a nice tang. Okay, I also added just a little pepper and sometimes I add a little fresh or frozen corn. Enjoy!

    Recipe #426742

    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

    Great to top pies, tarts, cakes, etc. Adapted from Better Homes and Gardens magazine. You can do this with limes and oranges too.

    Recipe #404343

    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

    Mushrooms can be as satisfying as meat because they develop earthy, bold and beefy flavors as they cook. Served with pasta, this is some meal! :) Adapted from Rachael Ray's Big Orange Book cookbook. Strict vegetarians may want to omit the Worcestershire sacue.

    Recipe #392832

    From Aaron McCargo's Dishes with Dad episode, this is so good!

    Recipe #389232

    Recipe from Heidi Swanson. She has some great recipes!

    Recipe #378801

    Roasting brings out the sweetness in cauliflower. A little cheese is good too! Adapted from Barefoot Contessa at Home cookbook.

    Recipe #378279

    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

    This recipe is from Alton Brown's Eat This Rock! You cook the potatoes in heavily salted water and the salt crystallizes on the outside of the potatoes. It seems like a lot of salt but it works. The reviews rave over it! I have slightly adapted it. They are even good cold!

    Recipe #262122

    I bought a few fingerling potatoes, threw them in a dirt pile in the yard and now have a bix box of fresh fingerling potatoes! Here's a recipe to use them. Adapted from Cooking Live: Bastille Day Cook Along

    Recipe #262119

    Low cal. Low carb. One Weight Watchers point. High fiber. Low cholesterol. Filling. Satisfying. Cheap. Good! Adapted from A Veggie Venture.

    Recipe #237011

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