spanish and holiday/event

172

Recipes

Artichoke & Mushroom Madrilene

Posted by littleturtle  

Something different, but easy and delicious. Madrilène is a Spanish consommé flavored with tomato, often served jellied and chilled. MORE»

Recipe #237582

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Cherry Tomatoes Stuffed With Spanish Olive Tapenade

(4 reviews) Posted by Sharon123  

A great little appetizer adapted from Gourmet magazine. I do hope you enjoy! MORE»

Recipe #236618

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Zinfandel Sangria With Brandy and Orange

Posted by KathyP53  

Sangria is wonderful on a hot summer afternoon by th pool! This is really good! From Bon Appetit MORE»

Recipe #235114

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Grilled Shrimp and Chorizo Skewers

(1 reviews) Posted by EmilyStrikesAgain  

This is a Rachael Ray 30 Minute Meals recipe that has been a staple of mine for a year or so. Includes a recipe for piquillo gazpacho to serve on the side. (Note: I have always used soft chorizo in place of the cured and "grilled" it... MORE»

Recipe #233580

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Citrus Sangria (Non Alcoholic)

(9 reviews) Posted by LoriInIndiana  

An alternative to the adult Sangria that everyone can enjoy at your next fiesta! MORE»

Recipe #231399

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Couronne De L'Épiphanie (Spanish Epiphany Bread)

Posted by Annacia  

The Day of the Three Kings, January 6, is set aside for exchanging Christmas presents, since it was twelve nights after the birth of the baby Jesus that the three wise men arrived bearing gifts. For this occasion a loaf of bread is baked in the... MORE»

Recipe #229293

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One Hour Shrimp Paella

Posted by KathyP53  

From Bon Appetit. Easy, easy! MORE»

Recipe #227459

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Tapas Style Spanish Rioja Marinated Chorizo Sausage

(8 reviews) Posted by French Tart  

A deliciously simple and yet very tasty Spanish Tapas dish. The beauty of this recipe is that is steeps in the wine for 24 hours - making it very easy to plan ahead. Serve in an an attractive earthenware dish and sprinkle with chopped flat leaf... MORE»

Recipe #225487

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Churros / Fried Dough

(12 reviews) Posted by ~Rita~  

Churros a hot and crunchy exterior with a soft chewy interior street food. Originated in Spain they quickly spread to Mexico and Argentina. Today, Churros are also enjoyed in the United States by all nationalities. MORE»

Recipe #225455

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Spanish Tomato Rice

Posted by English_Rose  

This rice dish can be used to stuff red bell peppers: slice the top of 4 red peppers, drizzle with olive oil and roast until softened, stuff with rice and serve. A recipe for UK mag FRESH. MORE»

Recipe #224082

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Sweet Onion Steakhouse Salad

(1 reviews) Posted by Sharon123  

This is a contemperary take on a traditional steak house salad. Soaking the onions in ice water helps remove the bitter compounds. Adapted from Martha Stewart Living magazine. MORE»

Recipe #220349

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Banana Churros

(3 reviews) Posted by cookiedog  

Sweet fried dough that is wonderful for dessert or breakfast. These are best served warm and have a mild banana flavor. Recipe slightly adapted from Ivy Stark. Prep & Servings are an estimate. These are wonderful served with Mexican Banana... MORE»

Recipe #218750

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Eggplant (Aubergine) & Bell Pepper Dip

(1 reviews) Posted by CountryLady  

Another selection from the Greatest Ever Tapas. Even though she doesn't like eggplant, my daughter "may" bring this to my Zaar tapas party! The timing doesn't including standing. MORE»

Recipe #215106

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Crab Tartlettes

(3 reviews) Posted by CountryLady  

I'm posting this recipe for my daughter to bring to my pot luck Zaar tapas party. Its from the Greatest Ever Tapas cookbook that she bought for me. I haven't tried this recipe yet! MORE»

Recipe #214909

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Shrimp in Garlic Sauce

Posted by Oolala  

An appetizer posted in the Sun-Sentinel newspaper which says originating in the coastal areas of Spain, this simple makes a wonderful appetizer and can be served chilled or hot. You can use shell on or peeled, deveined shrimp for this recipe. MORE»

Recipe #213887

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Spiced Olives

(4 reviews) Posted by Elly in Canada  

Served warm these zesty olives make a great appetizer, perfect for a tapas party. Source: Dana McCauley "Pantry Raid" a recipe served in the Toronto restaurant, Pangaea. MORE»

Recipe #208152

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Stuffed Mussels (Tigres)

Posted by Jordi Valles  

In Bilbao, these stuffed mussels are called Tigres because of their fieriness. I fondly remember the crowded little bars in the old part of Bilbao, where orders of tigres would emerge by the dozens from the tiny kitchens. We devoured these... MORE»

Recipe #203061

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Gildas

Posted by Jordi Valles  

Gilda means lollipop, and the classic Gilda is a simple assembly of a guindilla (Spanish chile pepper), an anchovy and an olive. The combination of good-quality pinkish anchovies, smallish, crisp, unwrinkled chillies and a freshly pitted olive... MORE»

Recipe #203058

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Spanish Magdelenas-Madeleines.

(2 reviews) Posted by Elodie  

Spanish "madeleines", made with oil. You can find them everywhere in Spain, they are sold into big Tupperware or huge paperboard box. I live at the border between France and Spain, and i can tell you that this homemade version tastes... MORE»

Recipe #198928

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Charred Red Onion Salsa

(1 reviews) Posted by Sharon123  

Serve with steak, chicken, fish or whatever pleases you! Adapted from Cooking With Onions, Favorite Onion Recipes. The Spanish, Greeks and Italians all use red onions extensively. Also popular in the Southwest, West and the South! MORE»

Recipe #197182

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