Recipezaar: Spanish,Holiday/Event recipes

Virgin White Sangria

Thu, 06 Apr 2006 18:51:03 -0400

Whip up a batch of this whenever you want a little bubbly! Adapted from the Baby Center. Spanish and Mexican influence. -- posted by Sharon123

Virgin Piña Colada

Thu, 06 Apr 2006 18:51:08 -0400

A summer classic, this is cool and refreshing! For a sweeter, less tangy drink, use pineapple canned in syrup rather than its own juice. Southwest, Southern and Mexican recipe. -- posted by Sharon123

Chocolate and Berry Covered Meringue

Fri, 14 Apr 2006 14:41:31 -0400

This was great for the first Seder. Cooking Light, March 2002. -- posted by Manami

Mediterranean Chicken Paella

Mon, 08 May 2006 17:31:50 -0400

This is a quick and easy recipe to use up an leftover chicken, this is also good with leftover turkey too. For brilliant yellow rice sub 1/2 teaspoon tumeric for the saffron if desired! Adjust all the amounts (except the rice and liquids) to taste. -- posted by KITTENCAL

Sparkling Sangria

Tue, 09 May 2006 14:59:24 -0400

. -- posted by Mimi Bobeck

Gazpacho Panzanella

Thu, 18 May 2006 13:39:41 -0400

This yummy salad combines the classic Spanish soup with Italian bread salad. Go ahead and chop the vegs. and toast the bread ahead of time, then toss the salad just before serving because the bread will soak up the juices and become soggy if it sits too long. If you prefer your panzanella drier, just use less dressing. For a vegetarian version, leave out the chicken. Adapted from Cooking Light magazine. -- posted by Sharon123

New Year's Eve Red Sangria

Mon, 22 May 2006 19:58:32 -0400

This is a Sangria that I make every year when we have people over for New Year's Eve. I think that it is better than some of the Sangrias I have had at restaurants! (Please also see my "New Year's Eve White Sangria" as well!) Note: This was updated with new measurements 11/23/2006 when I stopped eye-balling and really measured! -- posted by Dwynnie

New Year's Eve White Sangria

Mon, 22 May 2006 19:59:15 -0400

PestiÑos Andaluces (Andalusian Crullers)

Wed, 24 May 2006 16:35:01 -0400

Frying time is a guess, depending on how many you fry at a time. Source: The Spanish Cookbook by Barbara Norman, Published by Bantam Books, Inc., 1966, P 166 -- posted by Nana Lee

Shrimp Gazpacho

Tue, 30 May 2006 16:00:03 -0400

This is an utterly refreshing take on the traditional gazpacho. Try to make the size of the diced veggies uniform. You need to refrigerate this overnight, so plan ahead. -- posted by evelyn/athens

Spanish Brussels Sprouts

Thu, 15 Jun 2006 22:24:44 -0400

Brussels sprouts are the best steamed and this is the perfect dish. -- posted by Dancer^

Loni's Mom's Spanish Style Brisket

Sat, 17 Jun 2006 14:41:50 -0400

This is from the gal who does my Mom's nails in Florida. Her Mother made this and she was raving about it, so my Mom got the recipe. Loni said her Mom doesn't measure, she just throws it all together. Adjust to your taste. -- posted by Oolala

Roast Vegetable Paella

Thu, 29 Jun 2006 21:20:01 -0400

A coworker of my husband from Spain made this one year at the company Christmas party. I never got to get the exact recipe, but I worked on it, and this is pretty close to what she made. It's really good, and even though paella usually has meat and seafood. This is so good, you don't even need it, but you could add, seafood, chorizo, ham or any kind of meat you like. -- posted by KittyKitty

Frozen Lime Cooler

Tue, 04 Jul 2006 20:03:39 -0400

Icy cold and so good! From a blender site. -- posted by Sharon123

Pumpkin Flan With Caramel and Cinnamon Whipped Cream

Wed, 16 Aug 2006 14:11:40 -0400

Courtesy of Gourmet Magazine. This is like a cross between pumpkin pie and flan. It is easy to make and looks impressive. You can use recipe #78053 or recipe #108469 for the whipped cream. Prep time includes refrigeration. -- posted by cookiedog

Grilled Artichoke With Smoked Tomato Vinaigrette

Wed, 30 Aug 2006 19:30:45 -0400

A delightfully tasty dish that will dazzle your taste buds! Adapted from Boy Meets Grill with Bobby Flay! You may use my recipe for Smoked Tomatoes Recipe#117225 if you wish. -- posted by Sharon123

Chocolate Mint Figs

Wed, 06 Sep 2006 14:44:38 -0400

I don't know, there's just something about figs! -- posted by Sharon123

Turon, from Spain

Mon, 06 Nov 2006 17:54:00 -0500

Traditional at the Christmas meal in Spain. The ingredients (in Spanish!) only ask for "I packet marzipan". There is no weight given and nobody in this small town has any idea what it might be. If someone knows the common size of a packet of marzipan in Spain please let me know and I'll add it to the ingredidents list. Also, I'm taking a blind guess at the times. -- posted by Annacia

Gazpacho

Mon, 06 Nov 2006 19:30:04 -0500

The first class of the Culinary Essentials series from Culinary Communion is all about soups, and we made several delicious kinds when I attended this last week. The gazpacho was wonderful, and quite easy to make! Here's Chef Gabriel's recipe for you. Posted with permission. -- posted by Julesong

Gypsy Chicken Stew

Fri, 17 Nov 2006 17:49:07 -0500

In his travels in Spain with the gypsies, Vincente Romero, the world famous flamenco dancer discovered this marvelous gypsy chicken stew. Vincente has impoved upon the quality and taste by adding green chiles. -- posted by Nat Da Brat

Charred Red Onion Salsa

Wed, 22 Nov 2006 19:26:01 -0500

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! -- posted by Sharon123

Spanish Magdelenas-Madeleines.

Sun, 03 Dec 2006 13:14:27 -0500

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 exactly the same! very moist, very good ! Before baking, you can sprinkle some sugar on top of each Magdelena, add dried fruits of chocolate chips =) -- posted by Elodie

Gildas

Tue, 02 Jan 2007 18:28:44 -0500

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 produce a sophisticaded mélange. -- posted by Jordi Valles

Stuffed Mussels (Tigres)

Tue, 02 Jan 2007 18:30:11 -0500

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 mussels and everyone dropped the empty shells right onto the floor, where periodically they would be raked up. This tapa is not as popular today in the bars as it once was, but I like it so much that I make it whenever I find fresh mussels. -- posted by Jordi Valles

Spiced Olives

Mon, 29 Jan 2007 21:46:12 -0500

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. -- posted by Elly in Canada

Shrimp in Garlic Sauce

Mon, 26 Feb 2007 17:14:44 -0500

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. -- posted by Oolala

Crab Tartlettes

Sat, 03 Mar 2007 16:18:39 -0500

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! -- posted by CountryLady

Eggplant (Aubergine) & Bell Pepper Dip

Mon, 05 Mar 2007 12:27:29 -0500

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. -- posted by CountryLady

Banana Churros

Sun, 25 Mar 2007 20:28:55 -0400

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 Splits. -- posted by cookiedog

Sweet Onion Steakhouse Salad

Tue, 03 Apr 2007 21:21:29 -0400

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. -- posted by Sharon123

Spanish Tomato Rice

Mon, 23 Apr 2007 17:33:34 -0400

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. -- posted by English_Rose

Churros / Fried Dough

Mon, 30 Apr 2007 18:06:01 -0400

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. -- posted by ~Rita~

Tapas Style Spanish Rioja Marinated Chorizo Sausage

Mon, 30 Apr 2007 18:13:26 -0400

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 parsley. I like to skewer these with toothpicks, to make it easier and less messy to eat! Do try to use very high quality Spanish Chorizo sausage - the cheaper types do not taste nearly as good, and contain a very high fat content. -- posted by French Tart

One Hour Shrimp Paella

Fri, 11 May 2007 13:02:11 -0400

From Bon Appetit. Easy, easy! -- posted by KathyP53

Couronne De L'Épiphanie (Spanish Epiphany Bread)

Tue, 22 May 2007 17:20:20 -0400

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 shape of a crown, flavoured with lemon and orange zest, brandy and orange flower water, decorated with candied fruits and flaked almonds. A silver coin, a china figurine or a dry bean are also hidden in the cake. From: Worldwide Gourmet -- posted by Annacia

Citrus Sangria (Non Alcoholic)

Wed, 30 May 2007 22:30:28 -0400

An alternative to the adult Sangria that everyone can enjoy at your next fiesta! -- posted by LoriInIndiana

Grilled Shrimp and Chorizo Skewers

Sat, 09 Jun 2007 21:27:00 -0400

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 on a stovetop grill pan and it turns out fine, though be sure to really compact it so they don't fall off) -- posted by EmilyStrikesAgain

Zinfandel Sangria With Brandy and Orange

Fri, 15 Jun 2007 22:11:38 -0400

Sangria is wonderful on a hot summer afternoon by th pool! This is really good! From Bon Appetit -- posted by KathyP53

Cherry Tomatoes Stuffed With Spanish Olive Tapenade

Fri, 22 Jun 2007 15:56:16 -0400

A great little appetizer adapted from Gourmet magazine. I do hope you enjoy! -- posted by Sharon123

Artichoke & Mushroom Madrilene

Wed, 27 Jun 2007 22:54:06 -0400

Something different, but easy and delicious. Madrilène is a Spanish consommé flavored with tomato, often served jellied and chilled. -- posted by littleturtle

Authentic Valencian Paella

Wed, 25 Jul 2007 02:20:25 -0400

This is the typical, rich rice dish from Valencia, located on the east Mediterranean coast of Spain. It is a mix of recipes I found on aboutvalencia.com and alicante-spain.com. This is the REAL paella recipe, the kind I had made for me in my exchange-home in Valencia, Spain. -- posted by GreenEyedLS

Chicken and Apple Empanadas

Sun, 12 Aug 2007 21:08:08 -0400

This is a fabulous recipe that can be made as an appetizer, hors d'ouevre or even a main course. Kids absolutely adore these and they get a lot of goodness in them. -- posted by Dewdropdeb

Sangria Punch (Catering Quantity for 150 People)

Sun, 09 Sep 2007 22:58:29 -0400

This is a slightly changed conversion of Bev's Sangria recipe #46365. This is approximately 150 servings. Great for a wedding, or large event. Served this recently to 200 post-grad students. It was the hit of the party. Thank you Bev :) -- posted by Aussie-In-California

Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken)

Tue, 11 Sep 2007 21:36:55 -0400

Enjoyed at bars all over Spain, pinchos are wonderful kebabs that taste equally good made with pork, chicken, prawns or lamb. At some bars, the seasoning is as simple as garlic and hot, sweet paprika. Here is a favorite marinade recipe for Pinchos Morunos. Recipe courtesy Anya von Bremzen, The Spanish Table. Time does not include 6-8 hours marination. -- posted by Sandi (From CA)

Warm Lemon, Lime and Lovage Prawns With Pineau Des Charentes

Mon, 24 Sep 2007 20:14:50 -0400

A delectable starter or luncheon dish that I devised for the Auberge. King prawns, in their shells or with the tails still intact - pan fried in a warm dressing of lemon, lime and lovage with Pineau des Charentes and crème fraiche! Convinced? Here is the recipe! Serve with Mesclun or mixed salad leaves of your choice and lots of crusty bread for mopping up those juices! In the event you cannot get hold of Pineau des Charentes, use Port of Fino Sherry instead. -- posted by French Tart

Auberge Chorizo, Goat's Cheese and Onion Pizza - Thin Crust

Wed, 26 Sep 2007 17:25:07 -0400

This is the pizza I make the most often at home. It has a thin pizza crust base, which we all prefer, and all our favourite toppings! Try to use high quality Chorizo sausage for this; also, fresh goat's cheese without a rind is the best. When I have time, I like to caramelise the onions first by frying them in a couple of teaspoons of olive oil and a teaspoon of balsamic vinegar - try it as an option. It also works well with ready made onion confit/onion jam as a topping. The sauce used and shown in my photoes, is Leggy Peggy's wonderful Recipe #210246. -- posted by French Tart

Moro's Arroz a La Marinara

Fri, 12 Oct 2007 19:47:54 -0400

Spanish fish dish from Sam and Sam Clarke of London's Moro restaurant. It sounds lovely and is a little different than other dishes of the same ilk. Found in Olive Magazine, June 2005 edition. (Paella of a sort)If we & when make this type of dish, we don't use squid. -- posted by Manami

Les Petits Pomme De Terre Roasted Fingerling Potatoes

Mon, 29 Oct 2007 23:49:51 -0400

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 -- posted by Sharon123

Garden Sangria for a Crowd

Wed, 07 Nov 2007 01:32:24 -0500

A white wine sangria that uses lots of lovely fresh fruit. Makes enough for a crowd. -- posted by KathyP53

Festive Honey-Glazed Roasted Root Vegetables With Saffron

Wed, 07 Nov 2007 18:56:22 -0500

Roasted parsnips, carrots and pink shallots, glazed with saffron honey and sprinkled with cumin and celery seeds......sublime! These roasted root vegetables are undoubtedly very special, and they are so easy to roast as they require NO par-boiling beforehand. A simple glaze is made by adding saffron to melted honey, before sprinkling cumin and celery seeds over the top......slam them in the oven, and pour yourself a glass of wine! I make these nearly every Christmas and for other special events throughout the year. I have experimented with other vegetables, but have found that this simple combination works the best for optimum flavour and colour, so no need to over gild the lily! Sprinkle them with chopped lovage or parsley before serving. I have indicated amounts per person and not weights....please adjust the quantities to your own requirements. -- posted by French Tart

Mini Cheese and Olive Welsh Rarebit Bites for Festive Frolics!

Tue, 27 Nov 2007 19:51:00 -0500

A delectable tangy topping of Cheddar cheese, chopped olives, sun-dried tomatoes with cherry tomatoes - melted on little toasted bread rounds! Perfect for all types of parties, buffets, nibbles, Hors D'oeuvres, starters and aperitif snacks! I make up my toasted bread rounds ahead of time and store them in an airtight tin; the cheese rarebit mixture can also be made ahead, you just need to spread it on top of the toasted bread rounds and then pop them in the oven for 5 to 8 minutes. Perfect, tasty and very elegant! I usually use green olives, as I prefer the flavour when mixed with the cheese and tomatoes - but you could use black olives if you wish. I also use pimento stuffed olives to great effect, I am sure that almond stuffed olives would also be wonderful. Try to use a good quality thick sliced loaf of bread for the toasted bread rounds - it makes such a difference to the finished taste. This recipe is easily doubled or trebled for larger gatherings! -- posted by French Tart

Auberge Spiced Olives With Garlic, Orange and Sun-Dried Tomatoes

Wed, 28 Nov 2007 17:33:26 -0500

Lightly spiced with toasted coriander seeds and doused in an olive oil dressing with orange, garlic and sun-dried tomatoes, these are always a huge hit in the Auberge! Serve them with Cocktails, Aperitifs or assorted Hors D'oeuvres. They also make wonderful gifts - place them up in an attractive jar or container, add a ribbon with an olive wood spoon and a cocktail recipe - I always receive HUGE thanks for these! -- posted by French Tart

Flaming Garlic and Whisky Gambas! (King Prawns - Giant Shrimp)

Sat, 01 Dec 2007 18:54:16 -0500

French, Spanish and Scottish fusion cooking at its best! Take large gambas (king prawns or giant shrimp) and sauté them in garlic butter.....then add a generous slug of Scotch whisky - set them alight - flambé them for a minute or so...........serve them hot with crusty bread to mop up all the sinful garlic butter and whisky juices - maybe with a salad of mixed baby leaves! Sublime...........divine decadence on a platter! I like these - can you tell??! Allow 2 to 3 per person for a starter and about 4 to 5 per person for a main course, when served with accompaniments. Tactile eating - so provide plenty of napkins or finger bowls! -- posted by French Tart

Cauliflower Fritters

Sat, 08 Dec 2007 02:11:57 -0500

Recipe by Chef Jose Andrés, from "Christmas with a Spanish Accent" appeared in F&W Magazine, 12/2006 edition. To create these wonderful tapas, Andrés makes a batter with crunchy nubs of chopped cauliflower florets, fries spoonfuls in a skillet and then tops them with yogurt or sour cream sauce and a dollop of caviar. -- posted by Manami

Roscon De Reyes, Spanish Three Kings.

Fri, 28 Dec 2007 19:54:33 -0500

Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). This recipe is posted per a request by a member and I will make it as soon as I can. The recipe says "1 package active dry yeast" which is not accepted by Zaar computer, I will amend to a specific amount as soon as I have done some research on the package size. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks! -- posted by kiwidutch

Epiphany Crown Spanish "roscón De Reyes"

Fri, 28 Dec 2007 19:58:53 -0500

Spanish Christmas Recipe, Roscón De Reyes

Fri, 28 Dec 2007 19:59:21 -0500

Spanish Roscon De Reyes - Twelfth Night Bread

Sat, 29 Dec 2007 11:09:24 -0500

Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will make it as soon as I can. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks! "Roscon de Reyes" is a traditional dessert, served the night before or morning of Reyes or Epiphany, January 6th. "Dia de Reyes" or simply "Reyes" is the day when children in Spain receive gifts from the "Reyes Magos"Wise Men or Magi. The 3 kings who brought baby Jesus gifts. Instead of gifts from Santa Claus, they receive them from the "Reyes Magos." It is traditional to put several surprises inside the "roscon." A porcelain figure of a baby wrapped in foil and a dry bean are hidden in the dough. Whoever finds the baby will have good luck and be the king of the party, but if you find the bean - pay for the cake! -- posted by kiwidutch

Bread Machine Brioche Dough /Spanish Roscón De Reyes

Sat, 29 Dec 2007 11:16:19 -0500

Roscon de Reyes is a Spanish Three Kings cake made at Ephiphany (5th January). I have several different recipes so decided to post them all and let you choose which one suits you best. This recipe is posted per a request by a member and I will make it as soon as I can. If you make it before I do then I would appreciate your feedback. Cooking time includes rising time. Thanks! Epiphany, celebrated in European countries, marks the coming of the wise men who brought gifts to the Christ Child. Epiphany is also called Little Christmas or the Twelfth Night, and is celebrated January 6, twelve nights after Christmas. People from all of the world celebrate Epiphany by exchanging gifts and feasting. A very popular custom that is still celebrated is the making of some kind of "King's Cake" in honor of the three kings. In ancient times in Russia, before Christian Easter was celebrated, the Spring Festival used the round blini, a thick, fried-flour concoction, "as a symbol of the sun's return after the long winter darkness," according to Ermann. The Spanish give gifts on Twelfth Night instead of Christmas, separating the birth of Christ from the gift giving, and in Italy the old woman who brings gifts comes on Epiphany, not Christmas. -- posted by kiwidutch

Cognac/Brandy Almond Sweet Sauce

Mon, 25 Feb 2008 19:04:04 -0500

Spanish origin with adaptions. You can serve with cakes,ice cream or fresh peaches. This can be served with chicken or fish. -- posted by Montana Heart Song

Spanish Tapas Manchego, Membrillo and Chorizo Toasties

Thu, 27 Mar 2008 23:43:03 -0400

This is SUCH a great recipe! I found it in a supermarket recipe leaflet, and I have made these tasty little toasted sandwiches regularly since then. They are GREAT for Tapas style appetisers or, serve them for a light lunch or snack. Try to use a high quality chorizo that contains real Spanish smoked paprika. If you cannot source "Membrillo", a Spanish quince paste, then you could use a high fruit content jam or preserve. Serve these as appetisers with glasses of chilled Fino sherry. Alternatively, these can be served for a light lunch or a snack. -- posted by French Tart

Black Olive Tapenade

Thu, 10 Apr 2008 00:09:43 -0400

A great recipe for a party, before dinner or anytime with lunch or snacks! Adapted from Free Recipes. -- posted by Sharon123

A French Country Affair! Elegant Omelette Gateau W/Chive Flowers

Wed, 14 May 2008 18:57:12 -0400

This would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. Open faced omelettes, studded with fresh vegetables and herbs including chives and chive flowers, are sandwiched together with herb and garlic cream cheese to create a savoury vegetarian gateau! Top the gateau off with parmesan cheese shavings and toss baby salad leaves on and around the gateau to serve. This does take a little time to prepare, however, it is made a day before it is needed, making it ideal for a special event. You could add thinly sliced ham or crispy bacon if this is not required as a vegetarian dish. Preparation time includes the chilling time overnight. (The idea for this recipe was taken from a Good Food magazine - summer 2008.) -- posted by French Tart

Blonde Sangria

Wed, 09 Jul 2008 01:41:11 -0400

When I lived in Spain and we had "office parties" I was always asked to bring the Sangria. While most Sangria is made with red wine, I like white better - we had one called Diamante, mmm. After tweaking the recipe each time, I think it's a really good one now. Since I'm a blonde, they called it blonde Sangria made by La Rubia! -- posted by Laurita

Minty Fresh French Aperitif and Appetiser Charentais Melon Bowls

Tue, 05 Aug 2008 01:47:13 -0400

An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in SW France and Spain and have a smooth pale green to creamy yellow skin. The very juicy flesh is deep orange in colour and it is one of the best dessert melons; they are also great in fruit salads, as well as being used as a refreshing starter course - as in this recipe. Preparation time includes the 4 hours to chill prior to serving them. If you cannot get fresh mint sprigs - use any attractive, edible leaves or herbs - maybe even a flower. -- posted by French Tart

Scacchi-- Italian Passover Lasagna

Tue, 05 Aug 2008 03:02:46 -0400

This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling. -- posted by Sephardi Kitchen

Provolone and Pancetta Stuffed Chicken Breasts

Mon, 18 Aug 2008 18:55:55 -0400

Be sure to use 8 oz. chicken breast halves to keep the stuffing inside! -- posted by KathyP53

Poulet Nicoise (Chicken With Olives)

Tue, 19 Aug 2008 00:08:58 -0400

Traditional, delicious Mediterranean chicken. Perfect Sunday supper. -- posted by KathyP53

Spanish Skewers

Thu, 09 Oct 2008 18:51:44 -0400

Skewers of potatoes, shallots, yellow pepper and chorizo. -- posted by English_Rose

Spanish Citrus Salad

Sat, 08 Nov 2008 16:26:21 -0500

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

Pumpkin Chorizo Paella

Sun, 09 Nov 2008 19:10:23 -0500

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. -- posted by Jess4Freedom

Sangria Sorbet

Tue, 25 Nov 2008 23:36:17 -0500

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, place bowl in larger bowl of ice and stir occasionally. It should be cold in about 15 minutes. -- posted by JackieOhNo!

Cranberry Cornucopia Sangria

Tue, 09 Dec 2008 23:06:32 -0500

Adapted from "Peterson's Holiday Helper," by Valerie Peterson (Clarkson Potter, 2008). This is a blend of all the favorite holiday flavors, not really a true sangria. You can use a sparkling cider or grape juice, or even a champagne if you'd like to. Cherries are an excellent addition to this drink as well. This is best left to sit for overnight to let the flavors blend well. -- posted by Jess4Freedom

Trio of Spanish Nibbles: Olives, Almonds & Chickpeas

Thu, 11 Dec 2008 22:44:28 -0500

I saw this on a holiday episode of 30-Minute Meals with Rachael Ray, and it looked like the most absolutely easiest and elegant nibbles to set out for your holiday guests. Will definitely not ruin their appetites. -- posted by JackieOhNo!

Fried Chorizo With Garlic

Wed, 17 Dec 2008 11:56:52 -0500

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Chorizo sausage - surprisingly NOT in the Zaar Kitchen Dictionary - is a sausage of Spanish origin made from ground pork, garlic and chillies, so if you cannot get chorizo sausages that gives you the general idea: just substitute with a sausage you really like. The appeal of the dish is certainly going to be largely determined by your choice of sausage; and if you like a bit of heat in your food, either choose a spicy sausage or add something like red pepper flakes in step three. 680g? Well, 500g = 1lb; 750g = 11/2lb, and exact quantities are obviously not crucial here. 5mm? 3mm =1/8 inch and 6mm = 1/4 inch. Again, the exact size of the slices is not crucial, but be ready to decrease or increase your cooking time according to the thickness of your sausage slices. You can prepare this recipe to the end of step two earlier in the day (and have the additional ingredients ready) and complete step three just prior to serving. -- posted by bluemoon downunder

Cafe Con Leche Custard Cups

Tue, 13 Jan 2009 20:28:54 -0500

Only 3.5 grams of fat in this rich and delicious caramely-coffee custard. -- posted by KathyP53

Party Paella

Thu, 29 Jan 2009 16:48:27 -0500

Jazz up your next party with this yummy, easy-to-prepare-and-even-easier-to-eat paella. Found in the NYT, originally published with FOOD; Paella That's Easy to Prepare for a Party, by FLORENCE FABRICANT, December 27, 1992. -- posted by evelyn/athens

Strawberry and Peach Sangria

Thu, 29 Jan 2009 23:28:46 -0500

Bon Appetit, August 2005. -- posted by swissms

Snails Bourgugnonne/Escargots a La Bourguignonne

Sat, 21 Mar 2009 02:34:04 -0400

I reviewed this Recipe #319778 wanting it lower in cholesterol adding more veggies for better health.Olive oil is high in monounsaturated fats and antioxidants. Don't get me wrong these are still fattening but delish and healthier then all butter. I bought the Canned French escargots with empty shells for serving, in a speciality store. If using mushroom caps you can pre-cook a couple minutes for softer mushrooms or if you like them raw to firm stuff then cook. A May celebration "Aplec del Caragol" (the Snail Festival) The Aplec festival is now well-known throughout Spain and the rest of Europe, and has even been sistered with other festivals. -- posted by ~Rita~

Almond-Lemon Macaroons (Passover Almendrados)

Sun, 29 Mar 2009 20:21:56 -0400

These delicious and easy to prepare macaroons were printed in the "New York Times" (March 2007) and adapted from "Dulce lo Vivas: La Reposteria Sefardi," ("Live Sweet: the Sefardi Bakery") by Ana Bensadón. The dough require overnight refrigeration. -- posted by blucoat

Peach Sangria

Wed, 22 Apr 2009 00:42:54 -0400

This sounds like a nice twist on the traditional Spanish drink. -- posted by Sarah_Jayne

Spanish Tomato Bread With Serrano Ham

Wed, 22 Apr 2009 12:41:46 -0400

A tasty looking Spanish recipe that would fit perfectly into a tapas menu. -- posted by Sarah_Jayne

Spanish Potatoes

Wed, 22 Apr 2009 12:42:04 -0400

A Spanish inspired recipe that I found in a back issue of BBC Good Food Magazine. -- posted by Sarah_Jayne

Spanish Sangria - 3 Ww Points

Tue, 05 May 2009 13:30:47 -0400

Refreshing, tasty and healthy, this sangria will have you singing Ole! It's a little different than the traditional sangria as it has pineapple and apple. This is a great drink to have when you're sitting out on the deck with your friends. Enjoy! -- posted by Nif

Manchego and Serrano Crostini

Fri, 08 May 2009 02:05:12 -0400

I found this easy tapa dish on the internet. It's tasty and will disappear in moments! They are the perfect size for your guests to handle for an appetizer or at a wine and cheese party. Enjoy! -- posted by Nif

Non-Alcoholic Sangria

Fri, 08 May 2009 12:25:26 -0400

A version of Sangria that even the kids can enjoy. -- posted by Sarah_Jayne

Gazpacho Vodka Shots

Fri, 08 May 2009 14:05:05 -0400

This looks like fun way to serve gazpacho at a party. -- posted by Sarah_Jayne

Spanish Roasted Tomato Salad

Sat, 09 May 2009 00:11:29 -0400

A simple but lovely way of serving tomatoes. This would go nicely with a Spanish tortilla and even as part of a tapas meal. I found the recipe on the Orce Serrano Hams website. Caster sugar is simply superfine sugar. -- posted by Sarah_Jayne

Spanish Olive Tapenade

Sat, 09 May 2009 12:16:39 -0400

From All Around The World Cookbook by Sheila Lukins -- posted by Charlotte J

Spicy Spanish Albondigas (Meatballs)

Mon, 11 May 2009 17:41:01 -0400

These little meatballs have a great kick and so much more flavor than traditional meatballs. Serve with additional Tabasco for sprinkling, and some very cold beer! When we were in Spain, San Miguel was the local favorite beer, but Dos Equis would be just as good! -- posted by TinyBubbles

Snowcapped Pink Strawberry Mountains(Strawberry Granita)

Mon, 08 Jun 2009 17:15:08 -0400

Brilliant with color and pure, intense flavor! You may use frozen, thawed strawberries, but you might need to add more sugar. Cooking time is freezing time. Would you like a little history? History of Granita According to Alan Davidson in the Oxford Companion to Food, (Oxford University Press:Oxford) the appearance of "water ices" is documented to have taken place in Europe in the 17th century around the same time as ice cream. There is some undocumented conjecture that Marco Polo returned to Venice from China in the 13th century and introduced ice cream or water ices to Italy. Further it is not known for sure if water ices were first found in Spain or in Italy. In any event the mixture seemed to have migrated to London at some later, undocumented time. Granita is akin to but not quite the same as sorbet. The difference being sorbets tend to be smoother and less granular in texture. Both are made with water, a flavoring such as fruit juice or coffee and typically sweetened with sugar. Adapted from Delicious Living magazine. -- posted by Sharon123

Butterflied Chicken With Herbs and Sticky Lemon

Wed, 10 Jun 2009 15:31:16 -0400

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. -- posted by Sharon123

Warm Lemon Chicken over Panzanella Salad With Basil Aioli

Thu, 11 Jun 2009 12:10:36 -0400

Submitted by Susan Cortesi, from Northbrook, IL.She was a 2009 Finalist in the Chicken Cooking Contest put on by the National Chicken Council. This is a winner! -- posted by Sharon123

Spanish Style Sweet and Sour Chicken

Thu, 11 Jun 2009 14:08:07 -0400

Submitted by Lillian Julow, from Gainesville, FL, a 2009 Finalist in the Chicken Cooking Contest, put on by the National Chicken Council. Enjoy! -- posted by Sharon123

Paella Soup

Mon, 17 Aug 2009 12:55:25 -0400

This is a recipe from a Sunset magazine from January 2000. -- posted by Recipe Junkie

Manchego Cheese and Garlic Gourmet Hot Dogs

Thu, 10 Sep 2009 01:43:22 -0400

A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs. from Bon Appetit. AMAZING! These are super if you would like to do a grown up spin on hot dogs. Manchego is a Spanish cheese made from sheep's ml; available at some supermarkets and at specialty food stores. -- posted by College Girl

Leek Soup With Apples and Blue Cheese

Tue, 29 Sep 2009 11:02:07 -0400

This creamy soup has a sort of nutty flavor from the sherry and a tangy bite from the apples and cheese. It is so good with a green salad and some honey wheat bread! Adapted from Caprial's Cafe Favorites cookbook. -- posted by Sharon123

Hearty Mushroom Ragout

Fri, 02 Oct 2009 17:14:58 -0400

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. -- posted by Sharon123

Lemon Caper Stuffed Eggs

Tue, 27 Oct 2009 02:10:28 -0400

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. -- posted by Sharon123

Paella

Mon, 09 Nov 2009 11:05:04 -0500

A traditional Spanish rice dish as told by Eva. -- posted by Chef #826662