cuisine and spanish

1,064

Recipes

Spanish Meatballs With Green Olives

Posted by Dienia B.  

my mom knew a spanish nurse and this is the recipe she gave her i liked it alot it has white wine and green olives in it MORE»

Recipe #341358

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Sazon

Posted by puppitypup  

Sazon is a popular condiment used in Mexican foods. It will add a Mexican flair to meats, poultry, seafood, vegetables, beans, rice, eggs...just use your imagination! I think it would make nice Christmas gifts in pretty little jars. This recipe... MORE»

Recipe #341353

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Albondigas (Spanish Meatballs)

Posted by Andrew Schofield  

A very popular Spanish tapas dish - I can't vouch for the authenticity, but it tastes great. Lamb can be used as a substitute for beef if desired. Taken from my blog at http://onceuponathyme.wordpress.com/2008/11/30/albondigas-spanish-meatballs/ MORE»

Recipe #340970

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Castilian Garlic Soup With Paprika and Saffron

Posted by Eat Your Vegetables!  

This recipe is from the vegetarian cookbook Mediterranean Harvest. That cookbook adapted the recipe from the book The Foods and Wines of Spain. MORE»

Recipe #340512

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Mussels With Tomato Wine Broth

Posted by dicentra  

Cooking Light. MORE»

Recipe #339944

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Shrimp and Chorizo Flatbreads

Posted by Manami  

Chef Way Garces' recipe found in "Chef Recipes Made Easy" Food & Wine Magazine, August 2006 edition shows us how to use these wonderful pitas in place of the coca dough he would normally use. He also cooks dried garbanzos for the... MORE»

Recipe #339631

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Sangria Sorbet

Posted by JackieOhNo!  

A festive wine sorbet that would be an elegant addition to any special gathering, but is especially suitable for outdoor entertaining. Prep time does not include chilling time or overnight freezing time. To cool the sugar syrup mixture quickly,... MORE»

Recipe #339619

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Clams With Cherry Tomatoes

Posted by dicentra  

Almejas con Tomates. A Basque recipe from Cooking Light. MORE»

Recipe #339537

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Potato, Ham and Piquillo Pepper Croquetas

Posted by enigmused  

a NYT recipe designed to use leftover thanksgiving mashed potatoes MORE»

Recipe #339420

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Spanish Lamb Shanks Jerez

Posted by Chef #271472  

From My Kitchen in Spain by Janet Mendel MORE»

Recipe #338843

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Costa Del Sol Gazpacho

Posted by Celticevergreen  

This recipe is from a small taberna located along the promenade in Costabella, Spain. Time does not include the chilling time needed. MORE»

Recipe #337116

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Pumpkin Chorizo Paella

Posted by Jess4Freedom  

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore. MORE»

Recipe #336054

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Spanish Citrus Salad

(1 reviews) Posted by KateL  

Entered for safe-keeping. From Mrs. J Siemmons, Jackson, Michigan, as submitted to BH&G. Pimento and red kidney beans set this salad apart. MORE»

Recipe #335892

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Spanish Spareribs

Posted by KateL  

Entered for safe-keeping. From Margaret Murray, Lindsey, Ohio, as submitted to BH&G. MORE»

Recipe #335878

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Chicken Barcelona With Food Processor

Posted by KateL  

Entered for safe-keeping. From Judith Gethers's "The Fabulous Gourmet Food Processor Cookbook". This is a good buffet dish. MORE»

Recipe #335524

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Pasta With Capers and Cherry Tomatoes

Posted by dicentra  

Gourmet. Jan 04. MORE»

Recipe #334791

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Best Sangria Ever

Posted by St. Louie Suzie  

I order sangria at nearly every Mexican and Spanish (tapas) restaurant I go, and I truly don't believe any I've had tops this recipe I make at home. MORE»

Recipe #334681

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Chilled Orange and Fennel Salad

Posted by dicentra  

From 365 Ways to Cook Vegetarian. MORE»

Recipe #334422

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Café 43

Posted by Chef~V  

This is a wonderful way to have your after dinner coffee or espresso. Adding just a hint of Licor 43 makes it a heavenly aromatic experience. I add this in my fresh brewed espresso and enjoy the moment. MORE»

Recipe #332768

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Champiñones Salteados (Mushrooms With Garlic and Parsley)

Posted by Halcyon Eve  

Tapas recipe from Penelope Casas' "Tapas: The Little Dishes of Spain". She recommends using wild mushrooms such as boletus or chantarelles, but she says you can use cultivated mushrooms too (either white or cremini). Leave the mushrooms... MORE»

Recipe #332765

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