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    You are in: Home / Cookbooks / ZWT5- All Players Spain/Portugal Cookbook
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    899 recipes in

    ZWT5- All Players Spain/Portugal Cookbook

    Cover Photo: Spanish Seafood Paella Spanish Seafood Paella by Sage Photo by yaya78006
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    The Moors occupied Spain for over 800 years. Moorish culture, music, food, and architecture remains visible all over the coutry. Their last stronghold was Granada, where we recently enjoyed a delicious, spicy lamb stew. By combining several recipes, and a bit of trial and error, I was able to recreate the dish for my husband and our friends at a recent dinner party. This goes well with an icy cold beer, or a very crisp, light white wine to complement the heat! It seems like a lot of ingredients and spices, but it's very easy to prepare and definitely worth it!

    Recipe #372050

    This is a great weeknight dish I adapted from a Bon Apetit magazine recipe. Very nice in spring before the good local produce appears at the market.

    Recipe #372052

    Great with fresh, home grown tomatoes!

    Recipe #316270

    Hearty stew that goes well with a thick slice of crusty bread

    Recipe #342531

    I'm not really sure what makes a chowder a chowder, but this is thicker than soup and not as thick as stew.... so I'm calling it a chowder. Throw it all together and 8 hours later, it's done!

    Recipe #350447

    I created this on a busy hockey weekend - I wanted something warm to come home to after spending a long day at the hockey rink. This was just the ticket... and I got to clean out my cupboards too!

    Recipe #349271

    Throw this chowder together and let it simmer away while you get the rest of dinner ready and its nearly done. Not only that but this is a light and tasty soup! This is not a thick chowder - when I want to thicken it up a little I mix 2T cold water and 1T cornstarch together, add to simmering soup until thickened (don't bring soup to boil with milk in it though!).

    Recipe #365420

    I make up this chickpea salad and keep it in the fridge for lunches all week long - store the extra cukes and red peppers covered in water and snack on them during the week too. Takes just a few minutes to prepare and keeps very well in a tightly sealed container. Also, good topped with feta and tomatoes just before serving.

    Recipe #300958

    We like to serve this one as a nice dinner salad served on a bed of mixed greens! Cook time is actually chilling time, no cooking required, also makes a quick bean salad to bring to bbq's! Adapted from a WebMD article "The Part-Time Vegetarian"

    Recipe #299973

    Quick corn and crab bisque. Wonderful on a cold night when your in a hurry! Easily doubled, leftovers freeze well.

    Recipe #285205

    Super quick and healthy meal!

    Recipe #260039

    These are similar to rum balls, except they are made with sweet sherry and almonds. These were created for ZWT5 and in honor of one of my ancestors who sailed in the Spanish armada. Oh, and a second difference: the chocolate is on the outside, not the inside. Cook/prep time does not include time to meld the flavors (about a day).

    Recipe #371725

    My kids grew up on this stuff.

    Recipe #370846

    A recipe just waiting for a romantic evening.

    Recipe #344283

    Best if served room temperature.

    Recipe #371412

    I've used this for more than 20 years. After the mixture cools, I pour it into a ziplock bag and toss in the beef, squeezing out the air. After marinating, season meat as normal. 6/2001 update: I've used white wine in place of red to marinade pork ribs with an exceptional outcome. For ribs don't forget to remove silverskin (easy to do by pulling away with a paper towel) and season as usual. Apply a bbq or finishing sauce to complete in final minutes of cooking.

    Recipe #370406

    From " Fricandó is a rich and flavorful beef stew, made with moixernons, a Catalan wild mushroom." One of my favorite things to eat is roast and I absolutely LOVE mushrooms! Posted for ZWT 5.

    Recipe #371591

    Similar to mazapan with a slightly soft sweet potato filling, panellets, a traditional dessert of the All Saints holiday in the Catalan Countries, date back to the 18th century, when they were used as blessed food to share after some holy celebrations. From, posted for ZWT 5.

    Recipe #371609

    From "This delicious almond cake originates in the medieval pilgrimage town of Santiago de Compostela in Galicia, the northwest part of Spain."

    Recipe #371611

    I love mushrooms! MMM! From and posted for ZWT 5.

    Recipe #371612

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