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    You are in: Home / Cookbooks / ZWT Spain/Portugal (GTW)
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    30 recipes in

    ZWT Spain/Portugal (GTW)

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    30 Reviews |  By kenk

    "Tapas, The Little Dishes of Spain" By Penelope Cases Alfred A. Knopf 1986 This book contains more than 200 recipes for tapas. The word "tapa" in Spanish means top or cover( there are other meanings) Spain has many bars one for every 120 persons. They are usually small and run by families. Coffee, water, soft drinks and liquor. They serve food also. They have the time and ingredients for these small dishes. In the early days tapas were served on small dishes placed as a cover over drinks. The tapas were small and sometimes they were free or sold for a small price. Today the dishes are larger and expensive. (4) recipes of the most commonly found tapas all over Spain

    Recipe #346

    adapted from "Food of Spain and Portugal"

    Recipe #370836

    5 Reviews |  By Norman

    This is my own variation (Greek/Spanish) of a roasted leg of lamb (shoulder is also fine). Someone said the easiest lamb is always best. I have cooked it many times as a Christmas dinner.

    Recipe #18984

    As I am Portuguese naturally I love my cod. This is a delicious and very simple way to make cod, even the kids enjoy it. It's a type of casserole dish, my mother passed this receipe down to me.She use to do it in the traditional red ceramic dishes, and cook in the firestove. I still use the red ceramic dish, but had to improvise with an electric stove.I hope you all enjoy it as much as we all do.

    Recipe #335577

    2 Reviews |  By Mia #3

    I got this recipe from an aunt of mine years ago. You can add it to a roast B.Q. into what ever you desire. Sometimes if I have fresh parsley on hand I add that to. I usually make enough to do me the whole years, sometimes more. But "BEWARE" its very "HOT" so have the beer handy! Ha!! I hope you all enjoy it, as much as I do.

    Recipe #336778

    1 Reviews |  By Mia #3

    This is a very typical salted cod fish recipe here in Portugal, you'll find it in about just any restaurant. This is very easy to prepare, as usually you will have to soak the salted cod,for 24 hrs, changing the water 3-4 times. That's a must with any kind of salted cod-fish. I usually do this and then freeze it, that way I'm always prepared. I usually do this recipe with fresh new small potatoes skin and all, it's wonderful. But if the potatoes are not new then by all means peel them. I hope you all enjoy this recipe.

    Recipe #337877

    This is a nice colourful winter dish. Goes good with just about anything I would say. I call it comfort food. I usually like to add in some olives, green and black, makes the dish more colourful, and serve it with white rice, or like I mentioned up above, goes pretty well with anything. Serve it with a nice chilled red wine, and enjoy.

    Recipe #360042

    5 Reviews |  By Mirj

    This really turns plain-old-chicken into something interesting. I've doubled this recipe and it works just as well. Goes great with some Basmati rice and a green salad. Prep time includes marinating the chickens. Use matzoh meal instead of breadcrumbs and this is perfect for Passover.

    Recipe #29448

    This is a fairly traditional Spanish recipe for chocolate con churros. The churros are fritters and they are served with an intense chocolate sauce meant for dipping. This recipe is from Penelope Casas, who contributes recipes to many fine cooking publications. *You will need a pastry bag fitted with a 3/8 inch star tip* **Note - whenever deep frying, please be careful for oil splatters. If the heat of the oil gets too high, the oil could splatter and/or a churro could burst.**

    Recipe #371145

    For ZWT 5. Found this in-The Cookbook of the United Nations. Time does not include marinating for 24 hours.

    Recipe #370941

    This recipe was found in The Good Cook Poultry The cookbook editors credit the recipe to Shirley Sarvis, A Taste of Portugal.

    Recipe #369766

    This is a healthy, flavorful family meal. To turn this dish into a party-friendly paella, you can add 1/4 t. saffron with the rice. Then, 5 minutes before the rice is done, you can add 3/4 lb. peeled and deveined shrimp. This gives this recipe a bit of versatility.

    Recipe #295814

    29 Reviews |  By Debber

    This is such an easy recipe, it really goes together quickly, and really adds "something" to the meal. Serve straight off the stove (nice & hot) or at room temp--either way, these are delicious!

    Recipe #229948

    POSTED FOR ZAAR WORLD TOUR 5. Along with paella, the ubiquitous tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire. As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. Some cooks mix in mushrooms, beans, spinach, and tomatoes, while others choose to omit the onion and instead cover the tortilla in tomato sauce. Others still would never dream of serving the tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional tortilla. This delicious tapa can be served warm or cold. From

    Recipe #369756

    ZWT7 Pacific Islands.

    Recipe #370018

    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

    Can be used for chicken, pork, or beef. Made for ZWT5- Portugal

    Recipe #370797

    Garlic soup was a staple during hard times in Spain. Since then it has become a favorite dish in the finest restaurants. I love garlic so the more the better! You can actually let this soup simmer for hours if you want to.

    Recipe #370875

    From Macy's, this recipe was enclosed in a leaflet from a recent purchase.

    Recipe #358066

    This is a great complement to TJW's Recipe#160252, or any grilled meats. Adapted from "How to Cook Everything" 10th Anniversary Edition by Mark Bittman. For the stock, chicken, beef or veggie works well.

    Recipe #346971

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