Artichoke Salad with Romesco - (Ensalada Al Romesco)

Yield > 6
Keys : Appetizers Salads Dressings Spanish Spain European
Mediterranean
Ingredients :
6 stalk celery stalks cut diagonally
into 2 1/2" pieces
Salt to taste
2 tsp sweet pimenton (not
smoked) see * Note
1/2 tsp hot pimenton see * Note
Water as needed
2 doz almonds blanched, skinned
1/4 cup olive oil divided
1/4 cup chopped Italian parsley
3 x garlic cloves
2 tbl red wine vinegar
2 can artichoke hearts - (13 3/4
oz ea) drained, quartered
3 cup chopped lettuce or escarole
1 x hard-boiled egg sliced
1 tsp chopped fresh mint leaves
1 tbl chopped green onion
Method :
• * Note: Spanish pimenton comes in three flavors-dulce
(sweet), agridulce (bittersweet) and picante (spicy hot). Each
is made from a different subspecies of pepper. Sweet
pimenton, smoked or unsmoked, is the most versatile, while
the bittersweet adds an interesting complexity to a dish. The
spicy-hot is packed with flavor and really not at all fiery to
most palates. Substitute Spanish pimenton in any recipe
calling for paprika.
• Blanch the celery in boiling salted water 6 minutes. Drain
and refresh it under cold water. Set it aside.
• Combine the sweet and hot pimenton in a small bowl and
mix it with 1/4 cup water until it is smooth.
• Toast the almonds in 2 teaspoons of the oil in a small
skillet over medium-low heat until they are golden, 3 to 4
minutes. Remove from the heat.
• Chop the parsley in a food processor, then add the garlic
and process until it is finely chopped. Add the toasted almonds
and process until they are finely ground. Add 1/2 teaspoon of
salt, the vinegar and 1/2 cup of water and continue to process
until the mixture is quite smooth. Add the pimenton paste and
the remaining oil. This makes 1 cup of dressing. (The dressing
can be served with other vegetables and salads.)
• Place the artichoke hearts and celery in a bowl and top
with the dressing. Marinate 1 hour at room temperature.
• Prepare a bed of lettuce or escarole on a large platter.
Arrange the artichokes and celery on top. Garnish with the
egg, mint and onion.
• This recipe yields 6 appetizer servings.
• NOTES :

Boston Chicken Dill Potato Wedges

Yield: 1 Servings
1 md new potato/whole
unpeeled,cooked
Pam
Garlic salt
Dry dill weed
Cut potato into lengthwise wedge and spray the cut sides in Pam.
Dust in garlic salt and a little dry dill weed and keep warm in Pam-sprayed baking
dish, placed inside a slightly larger baking pan (metal, not glass) that contains
about an inch of water.
Keep warm in 300 oven up to an hour. Use 1 potato per serving. Do not freeze.

Boston Chicken Marinade/Basting Sauce

Boston Chicken Marinade/Basting Sauce
Yield: 1 Servings
1/4 c canola oil
1 T honey
1 T lime juice
1/4 t paprika
Mix all ingredients well and apply to skin-side-up chicken in a
single layer in greased baking dish or pan. Bake at 400 35-40 minutes. Baste
every 8-10 minutes during the baking time

Oxtail soup Really delicious

serves 2
ingredients
25g/1oz beef dripping
2 oxtails
1 large onion, diced
1 carrot, diced
2 celery sticks
2 sprigs of fresh flat-leaf parsley
1 bay leaf
2 tablespoons pearl barley
1 tablespoon plain flour mixed
with 2 tablespoons water
salt and freshly ground
black pepper
• Melt the dripping in a heavy
saucepan. Fry the oxtails, onion
and carrot until brown, then add
1.2 litres/2pt water.
• Tie the celery, parsley and bay leaf
together, and add to the soup.
• Bring to the boil, add the pearl
barley and simmer for 4 hours,
skimming off any scum that rises to
the surface.
• Remove the large bones and
celery, parsley and bay leaf, then
thicken the soup with the flour
paste, stirring all the while.
• Season with salt and pepper, and
serve hot.

Mulligatawny serve hot

serves 12
ingredients
1 garlic clove, minced
1⁄4 teaspoon ground cumin
6 cloves, finely crushed
1 tablespoon curry powder
1⁄4 teaspoon ground ginger
50g/2oz butter
1 roasting chicken, cut into serving pieces
3 celery sticks, thinly sliced
2 large onions, chopped
2 carrots, diced
1 leek, white part only, thinly sliced
2.4 litres/4pt chicken stock
salt and freshly ground black pepper
200g/7oz long-grain rice
2 dessert apples, peeled, cored and diced
225ml/8fl oz plain yogurt
2 tablespoons lemon juice
150ml/5fl oz whipping cream, gently warmed
• Combine the garlic and spices. Melt the butter in a large heavy frying
pan over a medium-high heat. Add the chicken and sauté until lightly
browned on all sides. Transfer the chicken to a casserole dish.
• Drain all but 1 tablespoon of the fat from the frying pan. Add the celery,
onion, carrot, leek and spice mixture, and blend well until the spices are
aromatic. Add a small ladle of stock and cook over a low heat, stirring
constantly, until the vegetables are tender. Add to the chicken.
• Stir the remaining stock into the casserole dish, and season with salt and
pepper. Cover and simmer for 30 minutes.
• Remove the chicken with a slotted spoon and set aside. Add the rice to
the soup and continue cooking for a further 15 minutes.
• When the chicken is cool enough to handle, cut into bite-sized pieces,
discarding the skin and bones. Return the chicken to the soup. Peel, core
and dice the apples, and blend into the soup with the yogurt. Simmer for
10 minutes.
• Stir in the lemon juice, then blend in the cream. Taste and adjust the
seasoning if necessary. Serve hot.

Mushroom soup serve hot

serves 4
ingredients
350g/12oz mushrooms, finely
chopped
50g/2oz butter
3 tablespoons chopped fresh
flat-leaf parsley
2 tablespoons fresh breadcrumbs
(without any crust)
1⁄2 garlic clove
900ml /11⁄2 pt chicken stock
pinch of freshly grated nutmeg
2 tablespoons double cream
salt and ground black pepper
• Sauté the mushroom with the butter
in a heavy saucepan for a few
minutes. Add the parsley and
cook, stirring, until soft.
• Add the breadcrumbs and garlic,
stir and pour in the chicken stock
with a pinch of nutmeg. Season
with salt and pepper. Bring to the
boil and simmer for 15 minutes.
• Purée the soup in a food processor
or blender until smooth. Return to a
clean pan, stir in the cream and
reheat gently. Serve hot.

Minestrone yummy soup

serves 4–6
ingredients
100g/4oz carrot, chopped
100g/4oz celery, chopped
100g/4oz onion, chopped
2 garlic cloves, minced
1 tablespoon chopped
fresh basil
1 tablespoon chopped
fresh oregano
1⁄2 teaspoon ground pepper
425g/15oz canned cooked red
kidney beans, drained
400g/14oz canned chopped
tomatoes
150g/5oz cabbage, coarsely
chopped
1 courgette, chopped
75g/3oz soup pasta such as
orzo or ditalini
• Pour 900ml/11⁄2pt water into a
large heavy saucepan. Add the
carrot, celery, onion, garlic, basil,
oregano and pepper.
• Bring to the boil, then reduce the
heat. Cover the pan, and simmer
the mixture for 15 minutes.
• Add the kidney beans to the pan
with the tomatoes, cabbage,
courgette and pasta. Return to the
boil and reduce the heat. Cover the
pan and simmer for 5–10 minutes
until the pasta is cooked until al
dente. Serve hot.

Lobster bisque yummy taste

serves 4
ingredients
700g/11⁄2lb lobster
100g/4oz butter
50g/2oz carrots, diced
1 small onion, chopped
1⁄2 bay leaf
pinch of thyme
2 sprigs of fresh flat-leaf parsley
3 tablespoons Cognac
75ml/3fl oz dry white wine
125ml/4fl oz fish stock
50g/2oz plain flour
350ml/12fl oz boiling milk
3 tablespoons double cream
salt and freshly ground black pepper
• Crack the lobster claws and cut the body and tail into four or five
pieces. Set aside.
• Sauté the carrots and onion in 25g/1oz of the butter for 5 minutes. Add
the bay leaf, thyme, parsley and lobster, and cook for about 5 minutes
until the lobster turns red. Add 2 tablespoons of the Cognac and ignite.
• When the flames die down, add the wine and stock, and simmer for
20 minutes.
• Remove the meat from the lobster, reserving the shells and broth.
• Melt the remaining butter in a saucepan. Add the flour and cook, stirring
constantly, for 2 minutes to make a roux. Gradually add the boiling milk,
whisking or stirring with a wooden spoon until smooth.
• Crush the lobster shells and add to the sauce. Add the reserved broth
with the vegetables and simmer, covered, for 1 hour. Strain through a
sieve into a clean pan. Bring to the boil and stir in the cream.
• To serve, add the lobster meat and the remaining Cognac. Season with
salt and pepper, and serve hot.

Lettuce soup good health

serves 6
ingredients
600ml/1pt chicken stock
1 round lettuce, shredded
1 small onion, chopped
25g/1oz butter
1⁄2 teaspoon freshly grated nutmeg
300ml/10fl oz milk
1 egg yolk
2 tablespoons single cream
salt and freshly ground
black pepper
• Bring the stock to the boil, add the lettuce and boil for 5 minutes. In a
separate pan, sweat the onion in the butter for 3 minutes until soft.
• Pour in the lettuce and stock, and season with the nutmeg, salt and
pepper. Simmer for 5 minutes until the onion is very soft. Purée in a
blender or food processor, and return to the saucepan. Stir in the milk.
• Whisk the egg yolk and cream together. Whisk in a little of the soup,
then pour back into the remaining soup and heat through, stirring all the
while. Do not allow to boil or the egg will curdle. Serve hot.

How to make Beef & lentil soup

serves 8
ingredients
300g/11oz dried red lentils,
picked and rinsed
225g/8oz stewing beef, cubed
1 leek, finely chopped
3 large carrots, finely chopped
2 celery sticks, finely chopped
1 tablespoon vegetable oil
2 onions, finely chopped
2 tablespoons plain flour
50ml/2fl oz dry white wine
• Bring 1.8 litres/3pt water to the boil in a large heavy saucepan. Add the
lentils, beef, leek, carrots and celery. Return to the boil, then reduce the
heat, cover the pan and simmer for 40 minutes.
• Remove the beef, drain on kitchen paper and brown in the oil in a frying
pan over a high heat. When the pan is very hot, add the onions and sauté
for 15 minutes, stirring frequently. Sprinkle the flour over the onions and stir
with a wooden spoon until the flour browns.
• Pour 225ml/8fl oz of the lentil mixture over the onions and stir vigorously.
Add the white wine; cook for a further 1 minute. Tip the contents of the
frying pan into the lentil mixture. Simmer for 30 minutes before serving.

Boston Chicken Creamed Spinach

Boston Chicken Creamed Spinach
Yield: 4 Servings
10 oz Can cream celery soup
1 T Flour
4 T Butter/Margarine (Or Canola)
-Oil
1/2 t Garlic Salt
Salt And Pepper
20 oz Frozen Spinach,Chopped
And Drained,Cooked
1 sm Onion,diced
In a saucepan, on medium heat, stir together with wire whisk soup,
flour, butter, garlic salt, salt and pepper until smooth and piping hot.
Combine with spinach and onion.

Leek & potato soup

serves 4
ingredients
50g/2oz butter
450g/1lb leeks, trimmed and
finely sliced
700g/11⁄2lb potatoes, roughly
chopped
900ml/11⁄2pt vegetable stock
4 sprigs of fresh rosemary
450ml/3⁄4pt milk
2 tablespoons chopped fresh
flat-leaf parsley
2 tablespoons crème fraîche
salt and ground black pepper
• Melt the butter in a large saucepan, add the leeks and sweat gently for
5 minutes, stirring frequently. Add the potatoes, stock, rosemary and
milk. Bring to the boil, then reduce the heat, cover and simmer gently for
20–25 minutes until the vegetables are tender. Remove from the heat.
• Cool for 10 minutes. Discard the rosemary, then pour into a blender or
food processor, and purée until smooth. Return to a clean pan, and stir in
the parsley and crème fraîche. Season to taste. Reheat gently and serve.

Gazpacho

serves 6
ingredients
2 large garlic cloves
1 egg yolk
1 thick slice bread, crust
removed
90ml/3fl oz olive oil
450g/1lb canned whole peeled
plum tomatoes
900g/2lb ripe tomatoes,
deseeded and chopped
1 large onion, choped
1 cucumber, peeled and
chopped
2 red peppers, seeded and
chopped
1 tablespoon tomato purée
sea salt and freshly ground
black pepper
2 lemons, cut into wedges,
to serve
• Put the garlic, egg yolk and bread
in a blender or food processor.
With the motor running, slowly add
the oil in a thin steady stream until
the mixture turns to mayonnaise.
• Add the chopped tomatoes, onion,
cucumber, peppers and tomato
purée in batches, and continue
blending until smooth.
• Season with salt and pepper to
taste, and chill in the refrigerator
until ready to serve.
• Just before serving, check the
seasoning and adjust if necessary.
Serve cold with lemon wedges for
squeezing over.

Chilled cucumber soup

serves 6–8
ingredients
1 onion, diced
50g/2oz butter
550g/1lb 4oz cucumber, diced
1.8 litres/3pt vegetable stock
2 tablespoons chopped fresh
parsley
juice of 1⁄2 lemon
600ml/1pt single cream
salt and freshly ground
black pepper
• In a heavy saucepan, gently sweat
the onion in the butter until soft and
translucent, but not coloured. Add
the cucumber and continue to cook
gently for a further 5 minutes.
• Pour in the stock and bring to the
boil. Reduce the heat, season with
salt and pepper, and simmer for
5 minutes. Add the parsley and
lemon juice, and continue to cook
for a further 5 minutes.
• Blend or process the soup to a
purée. Allow to cool, then transfer
to the refrigerator to chill.
• When ready to serve, whisk in the
single cream. Serve chilled.

French onion soup

serves 6
ingredients
900g/2lb onions, thinly sliced
50g/2oz butter
900ml/11⁄2pt vegetable stock
salt and freshly ground
black pepper
• Fry the onions very gently in the
butter in a covered saucepan for
15 minutes until soft and starting
to caramelize. Remove the lid,
increase the heat and fry, stirring,
for about 20 minutes until the
onions are a rich golden brown.
• Add the stock and bring to the
boil. Reduce the heat, part-cover
and simmer for 15 minutes. Season
with salt and pepper, and serve.

French bean soup

serves 4
ingredients
1 tablespoon olive oil
1 onion, chopped
2 celery sticks, thinly sliced
3 garlic cloves, minced
550g/1lb 4oz canned cooked
cannellini beans, drained
400ml/14fl oz vegetable stock
125ml/4fl oz white wine
3 sprigs of fresh rosemary
1⁄4 teaspoon ground white pepper
100g/4oz mozzarella cheese,
grated
• Heat the oil in a large saucepan
over a medium-high heat. Add the
onion, celery and garlic, and
sweat for 5 minutes until soft,
stirring frequently.
• Add the remaining ingredients
except the cheese, and bring the
mixture to the boil. Reduce the heat
and cover the pan, then simmer for
10–15 minutes.
• To serve, remove and discard the
rosemary sprigs. Ladle the soup
into warm bowls, and top each
serving with a little of the cheese.

Arroz Criollo (Early Spanish Rice)

Yield > 1
Servings
Keys : Spanish Spain European Mediterranean
Ingredients :
A
1/2 cup Chopped green pepper
1/4 cup Chopped onion
1 x Clove garlic, (minced)- OR
1/8 tsp. minced garlic
1/2 tsp Basil leaves
2 tsp Hot oil
B
2 cup Water
1 cup Regular rice
1 cup Tomato, (chopped)*
1 tsp Salt
1/4 tsp Pepper
Method :
• In skillet cook "A". Cook until vegetables are tender.
Then stir in "B".
• Cook covered, over low heat until rice is done, about 20
minutes. serves 6-8.
• NOTE- the recipe says 6 - 8 but i think that is as a side
dish serving. i could personally eat this entire thing if i was
given an hour break in between the two servings.
• * i love tomatoes and so i use more than the specified 1
cup. i usually use about 1 1/2 - 1 3/4 cup of tomatoes

Boston Chicken & Kfc Rotisserie Whole Chicken

Boston Chicken & Kfc Rotisserie Whole Chicken
Yield: 1 Servings
3 1/2 lb whole chicken
1 onion chunks
1 apple wedges,Unpeeled
1 chunks celery
Fill the cavity with apple, onions and celery. Place it in a
Pam-sprayed Dutch oven or a roasting pan deep enough that it can
later be sealed in foil without the foil touching the skin of the
chicken. Follow the recipe as given in Rotisserie Chicken (Boston
Chicken & KFC) for chicken breasts. but use 350 oven for an hour
plus 15 to 30 minutes depending on the size of the chicken. Be sure
it is nicely browned. Or use Reynold's Oven Bags per directions that
accompany the bags.

Boston Chicken Baked Beans

Boston Chicken Baked Beans
Yield: 6 Servings
14 c Dry Chopped Onions,* See
-Note
24 oz Great Northern Beans,Canned
Drain/Rinse/Drain Again
28 oz Campbell's Pork & Beans
1 c Hunt's Ketchup
1/2 c Open Pit hickory flavored
Bbq Sauce
3 sl Boiled ham,chopped fine
* reconstitute in 1/4 cup hot water for 5 minutes.
While onions are softening, empty jar of northern beans into a 4-quart
baking dish or pan.
Add pork and beans to northern beans. Stir in onion, ketchup, BBQ sauce
and ham.
Bake, uncovered at 350 about 30-35 minutes or until piping hot.
Stir 2-3 times during baking. Refrigerate covered, to use in 1 week.
Freeze to use in 4 months.

Hot & sour soup

serves 4–6
ingredients
8 dried shiitake mushrooms
25g/1oz cornflour
3 tablespoons dry sherry
100g/4oz pork loin
1.2 litres/2pt chicken stock
50g/2oz bamboo shoots, sliced
1 tablespoon light soy sauce
2 tablespoons red wine vinegar
1 egg, lightly beaten
225g/8oz tofu, diced
salt and freshly ground
black pepper
• In a medium bowl, soak the mushrooms in warm water for 20 minutes,
then drain, squeeze out any excess moisture and cut into 1cm/1⁄2in slices.
• In a small dish, stir the cornflour into the sherry and set aside.
• Put the pork loin in a large heavy pan and completely cover with water.
Simmer until tender, then cool and shred.
• Bring the stock to the boil. Stir in the pork, mushrooms and bamboo shoots.
Simmer for 10 minutes, then stir in the soy sauce and red wine vinegar.
Season with salt and pepper, then stir in the reserved cornflour mixture.
Keep stirring until the soup has thickened.
• Remove from the heat and whisk in the egg. Mix in the tofu and heat
through. Serve the soup hot.

Fish chowder

serves 10
ingredients
3 tablespoons olive oil
200g/7oz onion, finely chopped
200g/7oz celery, finely chopped
150g/5oz carrot, finely chopped
400g/14oz canned chopped
tomatoes
1 teaspoon finely chopped garlic
100g/4oz plain flour
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon dried marjoram
1⁄2 teaspoon dried oregano
2.4 litres/4pt fish stock
200g/7oz cooked boneless cod
fillets, flaked
25ml/1fl oz dark rum
25ml/1fl oz Worcestershire sauce
1 tablespoon Tabasco sauce
salt and ground black pepper
• Heat the olive oil in a heavy saucepan over a medium heat. Sweat the
vegetables, tomatoes and garlic for 5 minutes, stirring continuously.
• Add the flour, cinnamon and herbs, and continue to cook for a further
2 minutes. Add the stock and bring to the boil, then crumble the fish into
the pan with the rum, Worcestershire sauce and Tabasco. Simmer for
1 hour, stirring occasionally.
• Season with salt and pepper, and serve hot.

Arroz Con Pollo (Chicken-Spanish Style)

Yield > 4
to 6 servings
Keys : Chicken Poultry Spanish Spain European Mediterranean
Ingredients :
1 x chicken (2 1/2 to 3 1/2 lb.),
cut up
1 tsp salt
1/4 tsp pepper
1/4 tsp chili powder
1 clv garlic, minced
1/8 tsp saffron powder
2 cup chicken broth
2 tbl sherry
Method :
• In 3 quart casserole, place chicken bony-side up and
meaty piece around edges. Sprinkle with salt, pepper, chili
powder, garlic and saffron. Add broth and sherry. Insert
temperature probe so tip rests in liquid on bottom of dish,
halfway between center and side. Cover tightly with plastic
wrap, arranging loosely around probe to vent. Attach cable end
at receptacle. Microwave at Automatic Simmer 4 to 6 hours. To
finish: To casserole, add 2 cups cooked rice, 1 package (10
ounce) defrosted frozen peas and 1/2 cup sliced stuffed olives.
Cover and microwave at High 5 minutes, until vegetables are
hot.
• Makes 4 to 6 servings.

Arroz Con Pollo

Yield > 4
Keys : Chicken Main Dish Poultry Spanish Spain European
Mediterranean
Ingredients :
1 cup long grain white rice
1 1/2 cup water
1 cup water
1 x chicken - (abt 3 lbs) cut
serving pieces
Paprika to taste
Salt to taste
Freshly-ground black
pepper to taste
2 tbl vegetable or olive oil
2 med onions chopped
1 x garlic clove minced
1/2 tsp crushed red pepper
1/4 tsp saffron
1 can chicken broth - (13 1/2
oz)
1 x tomato peeled, chopped
1 pkt frozen green peas - (10
oz)
1 cup sliced green olives
1 jar pimiento - (4 oz) sliced
Method :
• Combine rice and 1 1/2 cups water in a metal bowl which
will fit loosely in a 4- or 6-quart pressure cooker. Place 1 cup
water, cooking rack or steamer basket, and bowl in pressure
cooker.
• Close pressure cooker cover securely. Place pressure
regulator on vent pipe. Cook for 5 minutes, at 15 pounds
pressure, with pressure regulator rocking slowly. Let pressure
drop of its own accord. Remove bowl of rice and allow to steam
uncovered while preparing chicken.
• Remove water and rack or basket from pressure cooker.
Sprinkle chicken with paprika, salt, and pepper. Heat oil in
pressure cooker. Brown chicken a few pieces at a time; set
aside.
• Saute onions and garlic until tender. Return all chicken to
pressure cooker; add bay leaf, red pepper, saffron, and
chicken broth.
• Close pressure cooker cover securely. Place pressure
regulator on vent pipe. Cook for 8 minutes, at 15 pounds
pressure, with regulator rocking slowly. Cool pressure cooker
at once.
• Remove chicken and stir in rice, tomato, green peas,
sliced olives, and pimiento. Return chicken to pressure cooker
and heat to a simmer, uncovered.
• This recipe yields 4 to 6 servings.
• Comments: Modern Spanish cuisine has been profoundly
influenced by the Moors, who occupied Spain for 700 years.
The Moors, a cultured and sophisticated people, brought
technological as well as culinary expertise to Spain's primarily
peasant population. For example, the Moors brought irrigation
to Spain and introduced the cultivation of rice, now a staple in
any Spanish meal. Spain's popular Arroz Con Pollo (Chicken
with Rice) is delicious served with an orange and onion salad
and caramel custard for dessert.

Boston Chicken & Kfc Rotisserie Style Chicken

Boston Chicken & Kfc Rotisserie Style Chicken
Yield: 4 Servings
1/4 c Oil
1 T Honey
1 T Lime juice
1/4 t Paprika
Season salt
4 Chicken breast halves w/skin
Mix all ingredients well in saucepan and warm just to melt honey.
Arrange 4 chicken breast halves, skin-side-up in a square baking dish
or pan, sprayed with Pam.
Bake uncovered at 400 about 35 to 40 minutes, basting chicken without turning
them, 3 or 4 times during baking or until nicely browned.
Immediately upon removing from oven, seal baking dish tightly in foil
and let stand 15 to 20 minutes before serving.

Borden's Sweetened Condensed Milk

Borden's Sweetened Condensed Milk
Yield: 1 Servings
3/4 c sugar
1/2 c water
1 c plus 2 tb powered milk
Combine all ingredients, heat to boiling. Cook till thick, 15 to 20 mins.

Borden Cracker Jack

Borden Cracker Jack
Yield: 4 Servings
4 qt popcorn,Popped
1 c spanish peanuts
4 T butter
1 c brown sugar
1/2 c corn syrup -- light
2 T molasses
1/4 t salt
Preheat oven to 250 degrees.
Combine popcorn and peanuts in a metal bowl or on a cookie sheet
and place in preheated oven. Combine all remaining ingredients in a
saucepan.
Stirring over medium heat, bring the mixture to a boil.
Using a cooking thermometer, bring the mixture to the hard-ball
stage (260-275 degrees).
This will take about 20 to 25 minutes.
Remove the popcorn and peanuts from the oven and, working very
quickly, pour the caramel mixture in a fine stream over them.
hen place them back in the oven for 15 minutes.
Mix well every five minutes, so that all of the popcorn is
coated.
Cool and store in a covered container to preserve
freshness.

Arroz Con Garbanzo (Spanish Rice and Beans)

Yield > 4
Keys : Spanish Spain European Mediterranean
Ingredients :
2 tbl olive oil
19 oz canned chickpeas, (2
cups)
drained and rinsed
1/2 tsp cayenne pepper
1 med yellow onion. diced, (2
cups)
10 med garlic cloves, crushed
1 cup uncooked long grain white
rice
1 1/2 tsp saffron strands
2 cup vegetable broth
1 cup dry sherry
1 x ripe medium tomato,
diced (1 cup)
14 oz canned sliced red
pimientos, (1 cup)
drained and diced
1 cup frozen petite peas
20 x pitted black olives, cut in
half
1 loaf Cuban bread
Salt and freshly ground
Method :
• Preheat oven to 350 degrees F. Heat olive oil in a large
nonstick frying pan. Add chickpeas and cayenne and saute on
high 1 minute. Remove to a plate, lower heat to medium-high,
add onion and garlic, and saute 5 minutes. Add rice to frying
pan. Saute a few seconds. Sprinkle saffron over rice and add
broth. Bring to a simmer and add sherry, tomato, and
pimientos. Return chickpeas to frying pan. Cover and simmer
15 minutes.
• Add peas and olives and cook 1 minute. Add salt and
pepper to taste.
• Place bread in oven to warm through, 5 to 7 minutes.

Apples Stuffed with Catalan 'Burnt Cream'

Yield > 4
Keys : Desserts Spanish Spain European Mediterranean
Ingredients :
4 lrg baking apples
butter
1/2 cup sugar
1/2 x recipe Crema Catalana
Method :
• Prepare the Crema Catalana.
• Core the apples, being careful not to cut through the
bottoms. Pare a one-inch strip from around the top of each.
• Lightly butter a baking dish and arrange apples in dish.
Bring 1/2 cup of water to a boil, then stir in half the sugar.
Pour mixture over apples. Bake uncovered in a 350 degree
oven, basting occasionally, for 30 to 40 minutes, or until
apples are tender and the skin begins to crack. Remove the
apples from the oven and allow them to cool for about 10
minutes, continuing to baste occasionally.
• Fill each apple with Crema Catalana (some may be left
over). Sprinkle the top of each with remaining sugar and place
under a hot broiler until the sugar is dark brown. Allow to cool
slightly before serving.
• This recipe yields 4 servings.
• Description: "(Pomes Farcides Amb Crema Catalan)"

Andalusian Onion Omelet

Yield > 2
Ingredients :
7 cup Very finely chopped onions 4
to 5 large onions
1/4 cup Olive oil
4 x Eggs
Salt to taste
Method :
• Heat 1/4 cup olive oil until it crinkles, but is not yet
smoking. Put the finely chopped onion to fry over a hot flame.
Cover and do not stir during the first 20 minutes. Thereafter it
will be necessary to stir the onions more and more frequently
to prevent sticking. When the onions have been reduced to a
soft, brown puree (after about an hour's cooking), put them
aside for at least 5 minutes. (This much may be done several
hours in advance if more convenient.)
• Divide the onion mixture in two and add half to each of
two bowls containing two eggs beaten with a generous amount
of salt. Stir the mixture. Reheat the frying pan. You should not
have to add oil for the first omelet, but may need to for the
second. When the oil is on the verge of smoking, pour in one
mixture and keep shaking the pan and sliding a spatula or
knife around the edges of the omelet to keep it free and to
form a high, rounded edge. When the omelet is almost firm,
hold a plate upside down against the frying pan; invert both,
dropping the omelet onto the plate as you do so, then slip the
omelet back into the pan browned side up. This is easiest to do
if the plate you use fits neatly inside the frying pan. Shake the
pan while the second side browns. Serve at once. Repeat for
the second mixture.
• Comments: "Catalan Onion Omelet" (recipe included in
this database) is a good, rapidly made dish. "Andalusian Onion
Omelet" is a kind of miracle; it is more than the sum of its
parts. The long, slow frying of huge quantities of onion reduces
them to a puree which blends with the eggs to produce an
extraordinary dish, well worth the time it takes.

Annatto Oil

Yield > 1
Keys : Puerto Condiments Costa_Rican Costa Rican Central
American Spanish Spain European Mediterranean
Ingredients :
2 cup Vegetable oil
1 cup Annatto seeds * see note
Method :
• * Note: Available in Latino markets.
• Place the oil in a 2-quart heavy saucepan and heat to about 350 degrees. Add the annatto seeds and
remove the pan from the heat. Allow to cool and strain the oil in to a glass jar.
• This recipe makes 2 cups of annatto oil.