Yield > 6
Keys : Fish Ocean Spanish Spain European Mediterranean Spanish
Ingredients :
2 lb Desalted cod
1 lrg Onion minced
4 med Garlic cloves minced
3 tbl Olive oil
1 med Potato minced
5 x Dried red peppers soaked in
water
1 lrg Tomato, red ripe peeled and
seeded
1 x Bay leaf
Method :
• Put desalted cod on fire with water to cover. Remove as
soon as it boils; strain, reserving water. Let fish cool. Debone
and cut in serving pieces. Slowly fry minced onion and garlic in
olive oil until brown. Open peppers which have been soaked
overnight in water, discard seeds, and scrape off pulp from
inside. Add pulp to fried onions and garlic. Spread minced
potato over bottom of casserole containing onion and garlic.
Pour over it the tomato passed through a sieve. Place the
boned cod in the casserole, skin side up, and barely cover with
some of the water in which the cod cooked. Add bay leaf.
Simmer approximately 45 minutes or until sauce has reduced
and thickened slightly. From time to time, move the casserole
to mix the sauce and add more of the water in which the cod
cooked if necessary.
• Comments: This dish is even better if made the day
before and reheated.
Better-Than-Potato Salad
Yield > 50
Servings
Keys : Salads Rice Tubers Root Vegetable Spanish Spain European
Mediterranean
Ingredients :
3 1/2 cup Uncle Ben's Converted
Brand Rice
2 qt Water
1 1/2 tbl Salt
1 3/4 qt Mayonnaise
3 cup Onions, finely chopped
1/4 cup Prepared mustard
2 tsp Salt
1 qt Cucumber, pared and diced
2 cup Radishes, sliced
Method :
• 1. Cook rice in water with salt according to package
directions.
• 2. Cool.
• 3. Combine mayonnaise, onion, mustard, and salt. Stir
into rice.
• 4. Cover and throughly chill.
• 5. Stir in cucumber and radishes just before serving.
• Measurements and timing are designed only for Uncle
Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking
Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED
Brand Rice
Servings
Keys : Salads Rice Tubers Root Vegetable Spanish Spain European
Mediterranean
Ingredients :
3 1/2 cup Uncle Ben's Converted
Brand Rice
2 qt Water
1 1/2 tbl Salt
1 3/4 qt Mayonnaise
3 cup Onions, finely chopped
1/4 cup Prepared mustard
2 tsp Salt
1 qt Cucumber, pared and diced
2 cup Radishes, sliced
Method :
• 1. Cook rice in water with salt according to package
directions.
• 2. Cool.
• 3. Combine mayonnaise, onion, mustard, and salt. Stir
into rice.
• 4. Cover and throughly chill.
• 5. Stir in cucumber and radishes just before serving.
• Measurements and timing are designed only for Uncle
Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking
Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED
Brand Rice
Beef Stew with Prunes and Pine Nuts
Yield > 4
Keys : Beef Soups Stews Meats Spanish Spain European
Mediterranean Spanish
Ingredients :
(Estofado Con Ciruelas Y
Pinones)
2 lb Lean stewing beef cut 2" in
cubes
1 med Onion cut in large slices
2 x Garlic cloves unpeeled
1 lrg Tomato, red ripe unpeeled
1/3 x to 1/2 cup Olive oil
1/2 cup Dry white wine
2 tbl Cognac
1 tbl Flour heaping tbsp
1 cup Boiling water
1/2 tsp Paprika
1/2 x Bay leaf
1 sprg Fresh thyme
(or 1/2 teaspoon dried
thyme)
1 pch Cinnamon
Salt to taste
1/2 lb Dried prunes
Method :
• Heat 3 tablespoons olive oil over high heat in a heavy
metal casserole. When oil is on verge of smoking, brown meat
rapidly, 1 pound at a time. When browned, remove it to a
bowl. (If you do not have a metal casserole, brown the meat in
a frying pan; then continue, using earthenware casserole.)
• Add olive oil if needed and allow it to heat before frying
the onion and garlic until brown. Add tomato cut in eighths; fry
until juice has evaporated. Add cognac and wine; continue
cooking over high flame until liquid evaporates. Reduce flame,
add salt, paprika, cinnamon, thyme, bay leaf, and flour. Stir
vigorously until flour is browned. Put meat back in casserole.
Add a cup of boiling water, mix, cover, and simmer for 2 hours
or until meat is tender. If the sauce becomes too dry during
cooking, add boiling water in small amounts. If the sauce is too
thin when meat is done, remove meat and boil sauce
uncovered until thick enough. The consistency of the sauce will
vary with the amount of juice released by the meat.
• Before serving, place meat in a dish and strain sauce
over it.
• Prepare estofado as directed above. A half hour before
serving, put prunes to boil in enough water to cover. Remove
and strain when tender. Fifteen minutes before serving, boil
pine nuts in water to cover in a separate saucepan. Drain and
add pine nuts and prunes to estofado.
• The prunes are added only at the last moment to avoid
oversweetening the sauce; the pine nuts are added just before
serving in order to preserve their whiteness.
Keys : Beef Soups Stews Meats Spanish Spain European
Mediterranean Spanish
Ingredients :
(Estofado Con Ciruelas Y
Pinones)
2 lb Lean stewing beef cut 2" in
cubes
1 med Onion cut in large slices
2 x Garlic cloves unpeeled
1 lrg Tomato, red ripe unpeeled
1/3 x to 1/2 cup Olive oil
1/2 cup Dry white wine
2 tbl Cognac
1 tbl Flour heaping tbsp
1 cup Boiling water
1/2 tsp Paprika
1/2 x Bay leaf
1 sprg Fresh thyme
(or 1/2 teaspoon dried
thyme)
1 pch Cinnamon
Salt to taste
1/2 lb Dried prunes
Method :
• Heat 3 tablespoons olive oil over high heat in a heavy
metal casserole. When oil is on verge of smoking, brown meat
rapidly, 1 pound at a time. When browned, remove it to a
bowl. (If you do not have a metal casserole, brown the meat in
a frying pan; then continue, using earthenware casserole.)
• Add olive oil if needed and allow it to heat before frying
the onion and garlic until brown. Add tomato cut in eighths; fry
until juice has evaporated. Add cognac and wine; continue
cooking over high flame until liquid evaporates. Reduce flame,
add salt, paprika, cinnamon, thyme, bay leaf, and flour. Stir
vigorously until flour is browned. Put meat back in casserole.
Add a cup of boiling water, mix, cover, and simmer for 2 hours
or until meat is tender. If the sauce becomes too dry during
cooking, add boiling water in small amounts. If the sauce is too
thin when meat is done, remove meat and boil sauce
uncovered until thick enough. The consistency of the sauce will
vary with the amount of juice released by the meat.
• Before serving, place meat in a dish and strain sauce
over it.
• Prepare estofado as directed above. A half hour before
serving, put prunes to boil in enough water to cover. Remove
and strain when tender. Fifteen minutes before serving, boil
pine nuts in water to cover in a separate saucepan. Drain and
add pine nuts and prunes to estofado.
• The prunes are added only at the last moment to avoid
oversweetening the sauce; the pine nuts are added just before
serving in order to preserve their whiteness.
Beef Stew - (Estofado)
Yield > 4
Keys : Beef Soups Stews Meats Spanish Spain European
Mediterranean Spanish
Ingredients :
2 lb Lean stewing beef cut 2" in
cubes
1 med Onion cut in large slices
2 x Garlic cloves unpeeled
1 lrg Tomato, red ripe unpeeled
1/3 x to 1/2 cup Olive oil
1/2 cup Dry white wine
2 tbl Cognac
1 tbl Flour heaping tbsp
1 cup Boiling water
1/2 tsp Paprika
1/2 x Bay leaf
1 sprg Fresh thyme
(or 1/2 teaspoon dried
thyme)
1 pch Cinnamon
Salt to taste
Method :
• Heat 3 tablespoons olive oil over high heat in a heavy
metal casserole. When oil is on verge of smoking, brown meat
rapidly, 1 pound at a time. When browned, remove it to a
bowl. (If you do not have a metal casserole, brown the meat in
a frying pan; then continue, using earthenware casserole.)
• Add olive oil if needed and allow it to heat before frying
the onion and garlic until brown. Add tomato cut in eighths; fry
until juice has evaporated. Add cognac and wine; continue
cooking over high flame until liquid evaporates. Reduce flame,
add salt, paprika, cinnamon, thyme, bay leaf, and flour. Stir
vigorously until flour is browned. Put meat back in casserole.
Add a cup of boiling water, mix, cover, and simmer for 2 hours
or until meat is tender. If the sauce becomes too dry during
cooking, add boiling water in small amounts. If the sauce is too
thin when meat is done, remove meat and boil sauce
uncovered until thick enough. The consistency of the sauce will
vary with the amount of juice released by the meat.
• Before serving, place meat in a dish and strain sauce
over it.
• Comments: Beef Stew - (Estofado) is a convenient dish
for the hostess-cook because it is particularly delicious if
prepared several hours in advance and reheated just before
being brought to the table.
Keys : Beef Soups Stews Meats Spanish Spain European
Mediterranean Spanish
Ingredients :
2 lb Lean stewing beef cut 2" in
cubes
1 med Onion cut in large slices
2 x Garlic cloves unpeeled
1 lrg Tomato, red ripe unpeeled
1/3 x to 1/2 cup Olive oil
1/2 cup Dry white wine
2 tbl Cognac
1 tbl Flour heaping tbsp
1 cup Boiling water
1/2 tsp Paprika
1/2 x Bay leaf
1 sprg Fresh thyme
(or 1/2 teaspoon dried
thyme)
1 pch Cinnamon
Salt to taste
Method :
• Heat 3 tablespoons olive oil over high heat in a heavy
metal casserole. When oil is on verge of smoking, brown meat
rapidly, 1 pound at a time. When browned, remove it to a
bowl. (If you do not have a metal casserole, brown the meat in
a frying pan; then continue, using earthenware casserole.)
• Add olive oil if needed and allow it to heat before frying
the onion and garlic until brown. Add tomato cut in eighths; fry
until juice has evaporated. Add cognac and wine; continue
cooking over high flame until liquid evaporates. Reduce flame,
add salt, paprika, cinnamon, thyme, bay leaf, and flour. Stir
vigorously until flour is browned. Put meat back in casserole.
Add a cup of boiling water, mix, cover, and simmer for 2 hours
or until meat is tender. If the sauce becomes too dry during
cooking, add boiling water in small amounts. If the sauce is too
thin when meat is done, remove meat and boil sauce
uncovered until thick enough. The consistency of the sauce will
vary with the amount of juice released by the meat.
• Before serving, place meat in a dish and strain sauce
over it.
• Comments: Beef Stew - (Estofado) is a convenient dish
for the hostess-cook because it is particularly delicious if
prepared several hours in advance and reheated just before
being brought to the table.
Beef Stew with Potatoes - (Estofado Con Patatas)
Yield > 4
Keys : Beef Soups Stews Meats Tubers Root Vegetable Spanish
Spain European Mediterranean Spanish
Ingredients :
2 lb Lean stewing beef cut 2" in
cubes
1 med Onion cut in large slices
2 x Garlic cloves unpeeled
1 lrg Tomato, red ripe unpeeled
1/3 cup Olive oil - (to 1/2 cup)
1/2 cup Dry white wine
2 tbl Cognac
1 tbl Flour heaping tbsp
1 cup Boiling water
1/2 tsp Paprika
1/2 x Bay leaf
1 sprg Fresh thyme
(or 1/2 teaspoon dried
thyme)
1 pch Cinnamon
Salt to taste
Method :
• Heat 3 tablespoons olive oil over high heat in a heavy
metal casserole. When oil is on verge of smoking, brown meat
rapidly, 1 pound at a time. When browned, remove it to a
bowl. (If you do not have a metal casserole, brown the meat in
a frying pan; then continue, using earthenware casserole.)
• Add olive oil if needed and allow it to heat before frying
the onion and garlic until brown. Add tomato cut in eighths; fry
until juice has evaporated. Add cognac and wine; continue
cooking over high flame until liquid evaporates. Reduce flame,
add salt, paprika, cinnamon, thyme, bay leaf, and flour. Stir
vigorously until flour is browned. Put meat back in casserole.
Add a cup of boiling water, mix, cover, and simmer for 2 hours
or until meat is tender. If the sauce becomes too dry during
cooking, add boiling water in small amounts. If the sauce is too
thin when meat is done, remove meat and boil sauce
uncovered until thick enough. The consistency of the sauce will
vary with the amount of juice released by the meat.
• Before serving, place meat in a dish and strain sauce
over it.
• Prepare estofado as directed above. A half hour before
serving, boil or fry potatoes cut in eighths. Add to estofado just
before bringing to the table. (If added earlier, the potatoes
may crumble.)
Keys : Beef Soups Stews Meats Tubers Root Vegetable Spanish
Spain European Mediterranean Spanish
Ingredients :
2 lb Lean stewing beef cut 2" in
cubes
1 med Onion cut in large slices
2 x Garlic cloves unpeeled
1 lrg Tomato, red ripe unpeeled
1/3 cup Olive oil - (to 1/2 cup)
1/2 cup Dry white wine
2 tbl Cognac
1 tbl Flour heaping tbsp
1 cup Boiling water
1/2 tsp Paprika
1/2 x Bay leaf
1 sprg Fresh thyme
(or 1/2 teaspoon dried
thyme)
1 pch Cinnamon
Salt to taste
Method :
• Heat 3 tablespoons olive oil over high heat in a heavy
metal casserole. When oil is on verge of smoking, brown meat
rapidly, 1 pound at a time. When browned, remove it to a
bowl. (If you do not have a metal casserole, brown the meat in
a frying pan; then continue, using earthenware casserole.)
• Add olive oil if needed and allow it to heat before frying
the onion and garlic until brown. Add tomato cut in eighths; fry
until juice has evaporated. Add cognac and wine; continue
cooking over high flame until liquid evaporates. Reduce flame,
add salt, paprika, cinnamon, thyme, bay leaf, and flour. Stir
vigorously until flour is browned. Put meat back in casserole.
Add a cup of boiling water, mix, cover, and simmer for 2 hours
or until meat is tender. If the sauce becomes too dry during
cooking, add boiling water in small amounts. If the sauce is too
thin when meat is done, remove meat and boil sauce
uncovered until thick enough. The consistency of the sauce will
vary with the amount of juice released by the meat.
• Before serving, place meat in a dish and strain sauce
over it.
• Prepare estofado as directed above. A half hour before
serving, boil or fry potatoes cut in eighths. Add to estofado just
before bringing to the table. (If added earlier, the potatoes
may crumble.)
Beef Bistro
Yield > 1
Servings
Keys : Meats Spanish Spain European Mediterranean
Ingredients :
1 1/2 lb Boneless top round
1 x Green pepper, chopped
1 x Onion, chopped
2 x Ribs of celery, sliced
1 x Clove garlic, minced
1 can Sliced mushrooms, (or 1/2
lb. fresh mushrooms)
1 can Tomato soup
1 jar stuffed olives, drained and
sliced
1/2 cup Burgundy wine
Method :
• I got this recipe from "GOURMET ON THE GO" put out by
Ideals It sounds really good
• A Spanish dish, full flavored but not spicy hot
• Trim meat, then cut in strips or cubes and brown in fat (I
would use olive oil) Add green pepper, onion, celery, garlic,
mushrooms and soup and simmer, covered, for 45 to 60
minutes. Add wine and olives 10 to 15 minutes before serving.
Add 1/3 cup water if there is insufficient sauce
• Yield: 4
servings
• I have had several people ask where to get the Ideal
Cookbooks and I found an address in the back of this one.
These books came out in 1978 and came out by monthly. I
don't know if you can still get them or not but the
• You may look in your local bookstores, gift
shops,greeting card shop or stationery stores.
• I have never made anything out of these books that
didn't turn out good.
Servings
Keys : Meats Spanish Spain European Mediterranean
Ingredients :
1 1/2 lb Boneless top round
1 x Green pepper, chopped
1 x Onion, chopped
2 x Ribs of celery, sliced
1 x Clove garlic, minced
1 can Sliced mushrooms, (or 1/2
lb. fresh mushrooms)
1 can Tomato soup
1 jar stuffed olives, drained and
sliced
1/2 cup Burgundy wine
Method :
• I got this recipe from "GOURMET ON THE GO" put out by
Ideals It sounds really good
• A Spanish dish, full flavored but not spicy hot
• Trim meat, then cut in strips or cubes and brown in fat (I
would use olive oil) Add green pepper, onion, celery, garlic,
mushrooms and soup and simmer, covered, for 45 to 60
minutes. Add wine and olives 10 to 15 minutes before serving.
Add 1/3 cup water if there is insufficient sauce
• Yield: 4
servings
• I have had several people ask where to get the Ideal
Cookbooks and I found an address in the back of this one.
These books came out in 1978 and came out by monthly. I
don't know if you can still get them or not but the
• You may look in your local bookstores, gift
shops,greeting card shop or stationery stores.
• I have never made anything out of these books that
didn't turn out good.
Crab quiche
serves 4
ingredients
For the pastry
175g/6oz flour, sifted
75g/3oz butter, cubed
pinch of salt
For the filling
225g/8oz cooked crabmeat
2 eggs
300ml/5fl oz double cream
1 tablespoon finely chopped fresh
flat-leaf parsley
1 tablespoon finely chopped
fresh fennel
1 spring onion, chopped
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Put the flour, butter and pinch of salt in a bowl, and work with the tips of
your fingers until the mixture resembles breadcrumbs. Add 2 tablespoons
water, and mix to a dough. Knead the pastry on a floured surface until
smooth. Form into a slightly flattened disk, wrap in cling film and chill for
30–45 minutes.
• Roll out the pastry and use to line a 20cm/8in pie dish. Break up the
crabmeat with a fork, and scatter over the bottom of the pastry shell.
• Put the eggs, cream and parsley in a bowl. Season with salt and pepper.
Beat together until the mixture is smooth, then pour over the crabmeat.
• Bake in the oven for 40 minutes until the filling is set and the top is
golden. Serve hot or warm, garnished with the spring onion.
ingredients
For the pastry
175g/6oz flour, sifted
75g/3oz butter, cubed
pinch of salt
For the filling
225g/8oz cooked crabmeat
2 eggs
300ml/5fl oz double cream
1 tablespoon finely chopped fresh
flat-leaf parsley
1 tablespoon finely chopped
fresh fennel
1 spring onion, chopped
salt and freshly ground black pepper
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Put the flour, butter and pinch of salt in a bowl, and work with the tips of
your fingers until the mixture resembles breadcrumbs. Add 2 tablespoons
water, and mix to a dough. Knead the pastry on a floured surface until
smooth. Form into a slightly flattened disk, wrap in cling film and chill for
30–45 minutes.
• Roll out the pastry and use to line a 20cm/8in pie dish. Break up the
crabmeat with a fork, and scatter over the bottom of the pastry shell.
• Put the eggs, cream and parsley in a bowl. Season with salt and pepper.
Beat together until the mixture is smooth, then pour over the crabmeat.
• Bake in the oven for 40 minutes until the filling is set and the top is
golden. Serve hot or warm, garnished with the spring onion.
Basque Stuffed Crab - (Shangurro) ii
Yield > 1
Keys : Crab Seafood Spanish Spain European Mediterranean
Spanish
Ingredients :
1 x Live hard-shelled crab
(or 1/4 pound canned crab)
1/2 med Onion chopped
1/2 x Garlic clove chopped
1 sm Tomato peeled and chopped
1/4 tsp Paprika
2 tbl Olive oil
1/4 cup Cognac
1 tbl Butter
2 tbl Dry bread crumbs
Method :
• Hard-shelled crab is cooked like lobster: plunged live into
boiling salted water to cover. Use sea water if available; if not,
add a little green vegetable to the cooking water. Boil crab 15
minutes. Remove and allow to cool.
• To clean, break off claws, remove back, and scrape out
all spongy parts underneath. Cut out small apron-shaped
section on underside of crab. Crack legs and scrape out meat.
Remove meat from shell; drain out and save any juice. The
foregoing can be done in advance of cooking if more
convenient.
• Heat olive oil, fry chopped onion; when onion turns
golden, brown garlic clove. Add tomato. Off the fire, stir in
paprika. Return to fire. Pour in cognac and let alcohol
evaporate. Add juice from crab shell (or can) and crabmeat.
Fill crab shell with mixture, dot with butter, sprinkle with bread
crumbs, and put in top part of hot oven for about 10 minutes
or until browned. If you have not used live crab, substitute
individual ramekins or scallop shells for crab shell.
• Comments: The above recipe is traditionally served with
plain boiled rice - see "Basic Recipe For Plain Boiled Rice"
which is included in this database.
Keys : Crab Seafood Spanish Spain European Mediterranean
Spanish
Ingredients :
1 x Live hard-shelled crab
(or 1/4 pound canned crab)
1/2 med Onion chopped
1/2 x Garlic clove chopped
1 sm Tomato peeled and chopped
1/4 tsp Paprika
2 tbl Olive oil
1/4 cup Cognac
1 tbl Butter
2 tbl Dry bread crumbs
Method :
• Hard-shelled crab is cooked like lobster: plunged live into
boiling salted water to cover. Use sea water if available; if not,
add a little green vegetable to the cooking water. Boil crab 15
minutes. Remove and allow to cool.
• To clean, break off claws, remove back, and scrape out
all spongy parts underneath. Cut out small apron-shaped
section on underside of crab. Crack legs and scrape out meat.
Remove meat from shell; drain out and save any juice. The
foregoing can be done in advance of cooking if more
convenient.
• Heat olive oil, fry chopped onion; when onion turns
golden, brown garlic clove. Add tomato. Off the fire, stir in
paprika. Return to fire. Pour in cognac and let alcohol
evaporate. Add juice from crab shell (or can) and crabmeat.
Fill crab shell with mixture, dot with butter, sprinkle with bread
crumbs, and put in top part of hot oven for about 10 minutes
or until browned. If you have not used live crab, substitute
individual ramekins or scallop shells for crab shell.
• Comments: The above recipe is traditionally served with
plain boiled rice - see "Basic Recipe For Plain Boiled Rice"
which is included in this database.
STIR FRIED SALTED RADISH WITH PORK
* 3 on salt radish (shredded is also available).
* Pork, cut into pieces 250 g.
* 2 eggs.
* 2 tablespoons minced garlic.
* Francisco rice 1 tablespoon soy sauce.
* 1 tablespoon sugar.
* Oil for stir-fry.
How to do step by step.
1. Shredded salt radish, and rinsed in water and maul. To reduce salinity and clean. Then drain the water. And desiccation.
2. The oil into a frying pan on medium heat. Add garlic and stir until fragrant, yellow. Then add pork and stir until almost cooked.
3. A salt radish with pork and stir. Stir until well on the right side of the pan. Break eggs into it. Turner used a rake to wait until the egg yolks.
4. Cooked in soy sauce flavored with white and brown. (In the case of very salty salt radish. May not need to add in soy sauce) and stir until all ingredients are well off.
Five. Plate served immediately with hot rice.
(For 2).
SOUP WITH CABBAGE AND MINCED PORK
* 350 grams pork.
* 1 medium head cabbage.
(Cut into pieces. It can be cut into quarter).
* 1 tablespoon onion.
* 1 teaspoon garlic.
* 1 teaspoon pepper.
* 1 teaspoon coriander root.
* In 4 tablespoons of soy sauce and white.
* 2 tablespoons fish sauce.
* Sugar 1/2 tsp.
* 8 cups broth.
(If using water, bouillon cube to the cube instead of 1-2).
* Coriander leaves for garnishing dishes.
How to do step by step.
1. Pounded garlic, pepper and coriander root until fine. Put the pork to the sauce (1 tablespoon) and mix all ingredients together and marinate it for 15-20 minutes.
2. The soup pot on medium heat. When soup is boiling, put the pork chops marinated in step 1 boil until almost cooked pork. Put the cabbage into the pot.
3. In soy sauce with the white pepper, fish sauce and sugar. Cook until pork is cooked and vegetables are better off.
4. Dip in a bowl, sprinkle with cilantro and onion. Serve immediately with steamed rice.
(For 2).
THAI SQUID SPICY SALAD
* 400 grams of squid (cleaned and cut into pieces).
* 2 stalks lemon grass alley.
* 1 large onion, cut into balls.
* 2 the onion.
* 1 tablespoon chopped coriander leaves.
* Kaffir lime leaves 2 leaves.
* Mint leaves 10 cards.
* Soi 5-10 paprika seed (adjust according to taste).
* 2 tablespoons chili paste.
* 3 tablespoons lemon juice.
* 2 tablespoons fish sauce.
* 1 teaspoon sugar.
How to do step by step.
1. Used to clean squid, blanched in boiling water until almost cooked and drained it dry out.
2. The sauce by mixing lemon juice, fish sauce, chili paste and sugar together in medium bowl. Stir until all ingredients well.
3. In a large bowl. The boiled octopus, sauce (made in step two), onion, lemon grass, chilli, onion, coriander, kaffir lime leaves and mint leaves. Stir until all ingredients well.
4. Serving plate. Garnish with coriander leaves and serve immediately with steamed rice. Or are you living from the hors d'oeuvres.
(For 2).
Basque Stuffed Crab - (Shangurro) i
Yield > 4
Keys : Crab Seafood Spanish Spain European Mediterranean
Spanish
Ingredients :
4 x Giant crabs
2 med Onions minced
2 x Garlic cloves minced
5 tbl Olive oil
2 x Tomatoes, red ripe peeled
and chopped
2 tbl chopped Parsley
1 cup Dry white wine
2 tsp Salt
2 tsp Sugar
1 pch Cayenne pepper
1/2 cup Dry bread crumbs
1/4 cup Butter
Method :
• Cook crabs by plunging them alive into boiling salted
water (sea water if possible) and boiling them for half an hour.
Let them cool. Remove all the meat, taking care not to mix in
any small particles of shell. Save the body shells.
• Fry the minced onion and garlic very slowly in olive oil.
When they begin to take on color, increase the heat. Add
tomato. Let liquid evaporate. Add parsley and wine. Cook over
a hot fire for 2 to 3 minutes until alcohol has evaporated. Force
all the juices and internal parts of the crabs through a
colander. Blend the strained mixture into the sauce with salt,
sugar, and cayenne. This much can be prepared in advance.
• Before serving, heat crabmeat in sauce, fill cleaned body
shells of crab, sprinkle tops with bread crumbs, dot with
butter, and brown in 400 degree oven.
• Comments: The giant crab of the Basques weighs 5
pounds or more. The above recipe, which is from Cassa
Nicolasa of San Sebastian requires live crab. It is served with
plain boiled rice - see "Basic Recipe For Plain Boiled Rice"
which is included in this database.
Keys : Crab Seafood Spanish Spain European Mediterranean
Spanish
Ingredients :
4 x Giant crabs
2 med Onions minced
2 x Garlic cloves minced
5 tbl Olive oil
2 x Tomatoes, red ripe peeled
and chopped
2 tbl chopped Parsley
1 cup Dry white wine
2 tsp Salt
2 tsp Sugar
1 pch Cayenne pepper
1/2 cup Dry bread crumbs
1/4 cup Butter
Method :
• Cook crabs by plunging them alive into boiling salted
water (sea water if possible) and boiling them for half an hour.
Let them cool. Remove all the meat, taking care not to mix in
any small particles of shell. Save the body shells.
• Fry the minced onion and garlic very slowly in olive oil.
When they begin to take on color, increase the heat. Add
tomato. Let liquid evaporate. Add parsley and wine. Cook over
a hot fire for 2 to 3 minutes until alcohol has evaporated. Force
all the juices and internal parts of the crabs through a
colander. Blend the strained mixture into the sauce with salt,
sugar, and cayenne. This much can be prepared in advance.
• Before serving, heat crabmeat in sauce, fill cleaned body
shells of crab, sprinkle tops with bread crumbs, dot with
butter, and brown in 400 degree oven.
• Comments: The giant crab of the Basques weighs 5
pounds or more. The above recipe, which is from Cassa
Nicolasa of San Sebastian requires live crab. It is served with
plain boiled rice - see "Basic Recipe For Plain Boiled Rice"
which is included in this database.
Basque Lamb Chops with Tomatoes and Olives
Yield > 1
Servings
Keys : Basque Lamb Meats Spanish Spain European Mediterranean
Ingredients :
6 x Lamb chops
Flour
Salt and pepper
2 tbl Spanish olive oil
1/3 cup Dry white wine
1 lb Vine-ripened tomatoes,
Peeled, seede, and chopped
1/2 cup Spanish olives, seeded and
Sliced
Method :
• Season chops with salt and pepper; dredge with
flour.Heat oil in heavy skillet until light haze forms. Add chops
and cook 2 to 6 minutes on each side.Transfer to heated
platter. Pour wine into skillet and scrape up brown bits. Stir in
tomatoes and olives. Cook over medium heat for 4 to 5
minutes. Season with salt and pepper. Spoon over chops.
Servings
Keys : Basque Lamb Meats Spanish Spain European Mediterranean
Ingredients :
6 x Lamb chops
Flour
Salt and pepper
2 tbl Spanish olive oil
1/3 cup Dry white wine
1 lb Vine-ripened tomatoes,
Peeled, seede, and chopped
1/2 cup Spanish olives, seeded and
Sliced
Method :
• Season chops with salt and pepper; dredge with
flour.Heat oil in heavy skillet until light haze forms. Add chops
and cook 2 to 6 minutes on each side.Transfer to heated
platter. Pour wine into skillet and scrape up brown bits. Stir in
tomatoes and olives. Cook over medium heat for 4 to 5
minutes. Season with salt and pepper. Spoon over chops.
Basque Lamb's Liver with Red Wine Sauce
Yield > 1
Servings
Keys : Basque Lamb Offal Sauces Meats Alcoholic Spanish Spain
European Mediterranean
Ingredients :
1 cup Dry red wine
1 tbl Red wine vinegar
2 tsp Minced fresh garlic
1 x Bay leaf
1/4 tsp Salt
1 lb Lamb's liver, cut into 1/4
Inch slices
3 tbl Spanish olive oil
3 slc Bacon, chopped
3 tbl Finely chopped Italian
Parsley
Method :
• Combine wine, vinegar, garlic, bay, and salt in glass
baking dish.Add liver and coat well with marinade.Marinade at
room temperature for 3 to 4 hours.
• Heat olive oil in 12 inch skillet until light haze forms. Add
bacon and cook until browned and crisp.Drain on paper towels.
Remove liver from marinadeand pat dry. Brown liver in pan
drippings for 2 minutes on each side. Remove to heated
platter. Pour marinade into hot skillet and boil, uncovered,
until reduced by half.Scatter bacon pieces over liver, pour
marinade on top and sprinkle with parsley. Serve at once.
Goes good with Baque Potatoes.
Servings
Keys : Basque Lamb Offal Sauces Meats Alcoholic Spanish Spain
European Mediterranean
Ingredients :
1 cup Dry red wine
1 tbl Red wine vinegar
2 tsp Minced fresh garlic
1 x Bay leaf
1/4 tsp Salt
1 lb Lamb's liver, cut into 1/4
Inch slices
3 tbl Spanish olive oil
3 slc Bacon, chopped
3 tbl Finely chopped Italian
Parsley
Method :
• Combine wine, vinegar, garlic, bay, and salt in glass
baking dish.Add liver and coat well with marinade.Marinade at
room temperature for 3 to 4 hours.
• Heat olive oil in 12 inch skillet until light haze forms. Add
bacon and cook until browned and crisp.Drain on paper towels.
Remove liver from marinadeand pat dry. Brown liver in pan
drippings for 2 minutes on each side. Remove to heated
platter. Pour marinade into hot skillet and boil, uncovered,
until reduced by half.Scatter bacon pieces over liver, pour
marinade on top and sprinkle with parsley. Serve at once.
Goes good with Baque Potatoes.
Basque Fish Soup - (Sopa De Pescado a La Vasca)
Yield > 6
Keys : Clams Mussels Fish Ocean Soups Stews Seafood Spanish
Spain European Mediterranean Spanish Hot
Ingredients :
3 doz Mussels
4 lb Small whole fish - cleaned
cut several pieces
(any white fish can be used:
rockfish and small sea bass,
for example)
4 med Garlic cloves minced
3 med Carrots diced
2 x Leeks or 4 to 5 small
shallots minced
6 tbl Olive oil
1/4 cup Cognac
3 slc White bread center portion
only
1 sprg Thyme
1 x Bay leaf
10 cup Water
Salt and pepper to taste
1 tbl Butter rounded tbsp
Method :
• Fry garlic, carrots, onion, and leeks or shallots in olive oil
very slowly for 15 minutes. Add a sprig of thyme and a bay
leaf. Put in fish and fry gently for 3 minutes. Heat cognac, pour
it over fish and vegetables, light it, and let flames die. Pour in
10 cups water, let it come to a boil over fairly high flame and
boil slowly for 15 minutes. While it boils, open the mussels in a
saucepan over moderate heat with a little water. Strain juice
through a kitchen towel and add it to the fish and vegetables.
• Remove mussels from shell and set aside. Cut or tear the
white part of three slices of bread into small bits. Strain the
soup into another saucepan, add the bits of bread, and cook it
in the soup 10 minutes more. Separate all the fish meat from
the bones. Strain the soup a second time, forcing undissolved
bits of bread through strainer. Season with salt and pepper.
Simmer fish meat and shelled mussels in the soup for 5
minutes before serving; add butter just before removing from
fire, stir to mix, and serve very hot.
• Comments: The quality of fish soup depends on the
quality of the fish. The above way of preparing it is Basque,
but the kind of fish used can be varied according to what is
locally available. You might use a head of hake, some crabs,
and a few crayfish. Or you might use, as suggested above,
mussels, rockfish, and sea bass. All fish and shellfish must be
cleaned, but the heads, bones, and shelfish carcasses (all of
which are strained out afterward) are cooked in the soup to
give it flavor.
Keys : Clams Mussels Fish Ocean Soups Stews Seafood Spanish
Spain European Mediterranean Spanish Hot
Ingredients :
3 doz Mussels
4 lb Small whole fish - cleaned
cut several pieces
(any white fish can be used:
rockfish and small sea bass,
for example)
4 med Garlic cloves minced
3 med Carrots diced
2 x Leeks or 4 to 5 small
shallots minced
6 tbl Olive oil
1/4 cup Cognac
3 slc White bread center portion
only
1 sprg Thyme
1 x Bay leaf
10 cup Water
Salt and pepper to taste
1 tbl Butter rounded tbsp
Method :
• Fry garlic, carrots, onion, and leeks or shallots in olive oil
very slowly for 15 minutes. Add a sprig of thyme and a bay
leaf. Put in fish and fry gently for 3 minutes. Heat cognac, pour
it over fish and vegetables, light it, and let flames die. Pour in
10 cups water, let it come to a boil over fairly high flame and
boil slowly for 15 minutes. While it boils, open the mussels in a
saucepan over moderate heat with a little water. Strain juice
through a kitchen towel and add it to the fish and vegetables.
• Remove mussels from shell and set aside. Cut or tear the
white part of three slices of bread into small bits. Strain the
soup into another saucepan, add the bits of bread, and cook it
in the soup 10 minutes more. Separate all the fish meat from
the bones. Strain the soup a second time, forcing undissolved
bits of bread through strainer. Season with salt and pepper.
Simmer fish meat and shelled mussels in the soup for 5
minutes before serving; add butter just before removing from
fire, stir to mix, and serve very hot.
• Comments: The quality of fish soup depends on the
quality of the fish. The above way of preparing it is Basque,
but the kind of fish used can be varied according to what is
locally available. You might use a head of hake, some crabs,
and a few crayfish. Or you might use, as suggested above,
mussels, rockfish, and sea bass. All fish and shellfish must be
cleaned, but the heads, bones, and shelfish carcasses (all of
which are strained out afterward) are cooked in the soup to
give it flavor.
Basque Garlic Soup
Yield > 1
Servings
Keys : Basque Soups Spanish Spain European Mediterranean
Ingredients :
1 loaf French bread, sliced
And allowed to dry out
1/4 cup Spanish olive oil
6 x Garlic cloves, peeled
4 x Eggs, beaten
5 1/2 tsp Sweet spanish paprika
Water
1/4 tsp Salt
Method :
• Heat olive oil in dutch oven. Lightly brown garlic
cloves.Add sliced bread, paprika, salt, and enough water to
cover bread. Simmer for 30 minutes.
• Whisk beaten eggs into simmering soup. Serve at once.
Servings
Keys : Basque Soups Spanish Spain European Mediterranean
Ingredients :
1 loaf French bread, sliced
And allowed to dry out
1/4 cup Spanish olive oil
6 x Garlic cloves, peeled
4 x Eggs, beaten
5 1/2 tsp Sweet spanish paprika
Water
1/4 tsp Salt
Method :
• Heat olive oil in dutch oven. Lightly brown garlic
cloves.Add sliced bread, paprika, salt, and enough water to
cover bread. Simmer for 30 minutes.
• Whisk beaten eggs into simmering soup. Serve at once.
Basque Chicken De Louise
Yield > 4
Keys : Main Poultry Chicken Clay Basque Spanish Spain European
Mediterranean
Ingredients :
1 x Frying chicken Quartered
2 x Red Peppers julienned
2 med Onions thinly
sliced,separated into rings
1 jar Sun-Dried Tomatoes Thinly
sliced
2 x Cloves Garlic Minced
1 tsp Salt
1 pch Freshly Ground Pepper
1/4 tsp cayenne pepper
1 can Tomato Paste (8 ounces)
6 oz Dry White wine
1/2 pt Chicken Stock
Black Olives To Garnish
Orange Quarters To Garnish
8 oz Rice Easy Cook
Method :
• Soak top and bottom of 3-1/4 quart clay cooker in water
about 15 minutes; drain. Place green pepper, onions,
mushrooms if using and garlic in cooker. Place chicken
quarters, skin side up, over vegetables. Sprinkle with salt and
black and cayenne peppers. Mix tomato sauce and wine; pour
into cooker.
• Place covered cooker in cold oven. Set oven at 450 .
Bake until chicken is tender and light brown, about 1-1/4
hours. Remove chicken pieces to warm serving bowl; keep
warm. Pour cooking liquid with vegetables into a medium
skillet. Max cornstarch and water; stir into skillet. Heat to
boiling; cook stirring constantly, until thickened and clear. Pour
sauce and vegetables over chicken.
• Serving Ideas : Serve over white rice.
Keys : Main Poultry Chicken Clay Basque Spanish Spain European
Mediterranean
Ingredients :
1 x Frying chicken Quartered
2 x Red Peppers julienned
2 med Onions thinly
sliced,separated into rings
1 jar Sun-Dried Tomatoes Thinly
sliced
2 x Cloves Garlic Minced
1 tsp Salt
1 pch Freshly Ground Pepper
1/4 tsp cayenne pepper
1 can Tomato Paste (8 ounces)
6 oz Dry White wine
1/2 pt Chicken Stock
Black Olives To Garnish
Orange Quarters To Garnish
8 oz Rice Easy Cook
Method :
• Soak top and bottom of 3-1/4 quart clay cooker in water
about 15 minutes; drain. Place green pepper, onions,
mushrooms if using and garlic in cooker. Place chicken
quarters, skin side up, over vegetables. Sprinkle with salt and
black and cayenne peppers. Mix tomato sauce and wine; pour
into cooker.
• Place covered cooker in cold oven. Set oven at 450 .
Bake until chicken is tender and light brown, about 1-1/4
hours. Remove chicken pieces to warm serving bowl; keep
warm. Pour cooking liquid with vegetables into a medium
skillet. Max cornstarch and water; stir into skillet. Heat to
boiling; cook stirring constantly, until thickened and clear. Pour
sauce and vegetables over chicken.
• Serving Ideas : Serve over white rice.
Basque Confit D'oie
Yield > 1
Servings
Keys : Basque Poultry Spanish Spain European Mediterranean
Ingredients :
9 lb Fesh goose
3/4 lb Goose fat
3/4 lb Pork fat
1 1/2 cup Kosher salt
4 x Bay leaves, broken
3 tbl Fresh thyme leaves
3 tsp Freshly ground pepper
1 tsp Freshly grated nutmeg
1/4 tsp Freshly ground cloves
15 x Garlic gloves, peeled
Method :
• ( Preserved goose in it's own fat )
• Cut up goose, cutting thighs and back into two parts, and
breast into four.
• Remove wing tips and set aside.( Save for stock or soup )
• Put fat (goose and pork) into large Dutch oven with 1/2
cup water and cook on low heat until all fat has
rendered.Discard scraps. Mix together salt, herbs, and spices
(excluding garlic).Rub goose pieces with salt mixture, using
entire amount. Put pieces in heavy plastic bag, close tightly,
and refrigerate for 2 days, turning bag often. Remelt fat. Wipe
goose pieces dry and put them in the melted fat in Dutch
oven.Add garlic and weight meat down with heavy plate.Put
Dutch oven on very low heat and cook very slowly for 1 1/2
hours.
• Pour 1 inch of cooking fat into the bottom of a clean dry
crock and allow fat to harden.Pack partly cooled pieces of
goose into crock and then strain cooking fat over pieces. A
thick layer of fat should cover the pieces of goose and there
should be no air spaces between meat pieces.Cover tightly and
refrigerate.Keeps up to 1 year.
• A pice of confit ( with a little of the fat) is good added to
a stew or casserole as a flavor booster. It is also good served,
in small portions, warmed over low heat, and poured over
mashed potatoes or rice.
Servings
Keys : Basque Poultry Spanish Spain European Mediterranean
Ingredients :
9 lb Fesh goose
3/4 lb Goose fat
3/4 lb Pork fat
1 1/2 cup Kosher salt
4 x Bay leaves, broken
3 tbl Fresh thyme leaves
3 tsp Freshly ground pepper
1 tsp Freshly grated nutmeg
1/4 tsp Freshly ground cloves
15 x Garlic gloves, peeled
Method :
• ( Preserved goose in it's own fat )
• Cut up goose, cutting thighs and back into two parts, and
breast into four.
• Remove wing tips and set aside.( Save for stock or soup )
• Put fat (goose and pork) into large Dutch oven with 1/2
cup water and cook on low heat until all fat has
rendered.Discard scraps. Mix together salt, herbs, and spices
(excluding garlic).Rub goose pieces with salt mixture, using
entire amount. Put pieces in heavy plastic bag, close tightly,
and refrigerate for 2 days, turning bag often. Remelt fat. Wipe
goose pieces dry and put them in the melted fat in Dutch
oven.Add garlic and weight meat down with heavy plate.Put
Dutch oven on very low heat and cook very slowly for 1 1/2
hours.
• Pour 1 inch of cooking fat into the bottom of a clean dry
crock and allow fat to harden.Pack partly cooled pieces of
goose into crock and then strain cooking fat over pieces. A
thick layer of fat should cover the pieces of goose and there
should be no air spaces between meat pieces.Cover tightly and
refrigerate.Keeps up to 1 year.
• A pice of confit ( with a little of the fat) is good added to
a stew or casserole as a flavor booster. It is also good served,
in small portions, warmed over low heat, and poured over
mashed potatoes or rice.
Basque Baguette
Yield > 4
Servings
Keys : Appetizers Spanish Spain European Mediterranean
Ingredients :
3 x Red bell peppers, large
1/2 lb Ripe tomatoes, sliced
1 tsp Superfine sugar
1 x Baguette, cut into 1/2" thick
slices
2 tsp Tomato puree
1 tsp Sweet paprika
2 tbl Red wine vinegar
Salt
Freshly ground pepper
6 tbl Sun-dried tomato oil
Method :
• To roast the peppers, preheat an oven to 400 F. Cut
peppers in half lenthwise. Remove ribs and seeds. Place cutside
down onto an ungreased baking sheet, flattening with
hand. Roast until blistered and blackened, about 40 minutes,
turning peppers several times during cooking. Remove the
peppers from the oven, place into a paper bag, seal and let
stand 20 minutes. Peel and cut peppers into strips. Dust the
tomato slices lightly with the sugar. Toast the bread slices. In
a bowl mix together the tomato puree, paprika, garlic and
vinegar. Salt and pepper to taste. Whisk in the Sun-Dried
Tomato Oil, pouring in a thin drizzle. To serve, place the
pepper strips and a tomato slice on each bread slice. Top each
with a tablespoon of the puree mixture.
Servings
Keys : Appetizers Spanish Spain European Mediterranean
Ingredients :
3 x Red bell peppers, large
1/2 lb Ripe tomatoes, sliced
1 tsp Superfine sugar
1 x Baguette, cut into 1/2" thick
slices
2 tsp Tomato puree
1 tsp Sweet paprika
2 tbl Red wine vinegar
Salt
Freshly ground pepper
6 tbl Sun-dried tomato oil
Method :
• To roast the peppers, preheat an oven to 400 F. Cut
peppers in half lenthwise. Remove ribs and seeds. Place cutside
down onto an ungreased baking sheet, flattening with
hand. Roast until blistered and blackened, about 40 minutes,
turning peppers several times during cooking. Remove the
peppers from the oven, place into a paper bag, seal and let
stand 20 minutes. Peel and cut peppers into strips. Dust the
tomato slices lightly with the sugar. Toast the bread slices. In
a bowl mix together the tomato puree, paprika, garlic and
vinegar. Salt and pepper to taste. Whisk in the Sun-Dried
Tomato Oil, pouring in a thin drizzle. To serve, place the
pepper strips and a tomato slice on each bread slice. Top each
with a tablespoon of the puree mixture.
Basic Red Gazpacho
Yield > 6
Servings
Keys : Main Dish Vegan Soups Spanish Spain European
Mediterranean
Ingredients :
3 lb Ripe tomatoes, roughly
chopped
1 x Red or yellow bell pepper,
seeded, stemmed, and
roughly chopped. DO NOT
USE GREEN BELL PEPPER!
2 x Pickling (Kirby) cucumbers,
peeled and roughly chopped
4 slc good stale white bread,
crusts removed
6 cup Cold water
1 lrg Or 2 sm cloves garlic, peeled
1/4 cup Sherry or good wine vinegar,
or to taste
1/2 cup Olive oil
Salt and freshly ground black
pepper to taste
Garlic croutons, if desired for
garnish
Method :
• Mince a bit of the tomato, pepper, and cucumber for
garnish, and set aside.
• Soak bread in a cup of the water for 5 minutes, then
squeeze out excess water.
• Place bread in a blender or food processor with the
remaining tomato, pepper, cucumber and water, garlic and
vinegar; process until smooth, then add olive oil slowly with
machine running.
• Season to taste with salt and pepper and refrigerate until
ready to serve.
• Before serving, check seasoning again, and garnish with
reserved tomato, pepper, cucumber, and garlic croutons.
Servings
Keys : Main Dish Vegan Soups Spanish Spain European
Mediterranean
Ingredients :
3 lb Ripe tomatoes, roughly
chopped
1 x Red or yellow bell pepper,
seeded, stemmed, and
roughly chopped. DO NOT
USE GREEN BELL PEPPER!
2 x Pickling (Kirby) cucumbers,
peeled and roughly chopped
4 slc good stale white bread,
crusts removed
6 cup Cold water
1 lrg Or 2 sm cloves garlic, peeled
1/4 cup Sherry or good wine vinegar,
or to taste
1/2 cup Olive oil
Salt and freshly ground black
pepper to taste
Garlic croutons, if desired for
garnish
Method :
• Mince a bit of the tomato, pepper, and cucumber for
garnish, and set aside.
• Soak bread in a cup of the water for 5 minutes, then
squeeze out excess water.
• Place bread in a blender or food processor with the
remaining tomato, pepper, cucumber and water, garlic and
vinegar; process until smooth, then add olive oil slowly with
machine running.
• Season to taste with salt and pepper and refrigerate until
ready to serve.
• Before serving, check seasoning again, and garnish with
reserved tomato, pepper, cucumber, and garlic croutons.
Basic Recipe for Cooking Dried White Beans
Yield > 4
Keys : Dried Beans Spanish Spain European Mediterranean
Spanish
Ingredients :
2 cup Dried white beans
1 x Onion
1 x Carrot
1 sprg Thyme or other fresh herb
1 x Garlic clove peeled
1 x Bay leaf
2 x Cloves
Salt to taste
Method :
• Sort out any damaged beans or bits of stone. Do not presoak.
Wash under running water and place in casserole with
onion stuck with cloves, carrot, bay leaf, garlic clove, and sprig
of thyme. Cover with tepid water to a level 3 fingers above the
surface of beans. Cook with lid on over very low fire until
beans are tender, but not mushy or easily bruised. Drain
thoroughly and discard vegetables and spices with which beans
cooked. Salt beans only when cooked.
• Beans should be from current year if possible. Unless
thay have been subjected to special processing, they will need
to cook 1 1/2 to 3 hours.
• Comments: Cooked white beans are served with
"Tomato-Onion Sauce" - recipe included in this database, used
in omelets (see "White Bean Omelet" - recipe included in this
database), or fried to accompany meat or sausage (see
"Sausage With White Beans" - recipe included in this
database).
Keys : Dried Beans Spanish Spain European Mediterranean
Spanish
Ingredients :
2 cup Dried white beans
1 x Onion
1 x Carrot
1 sprg Thyme or other fresh herb
1 x Garlic clove peeled
1 x Bay leaf
2 x Cloves
Salt to taste
Method :
• Sort out any damaged beans or bits of stone. Do not presoak.
Wash under running water and place in casserole with
onion stuck with cloves, carrot, bay leaf, garlic clove, and sprig
of thyme. Cover with tepid water to a level 3 fingers above the
surface of beans. Cook with lid on over very low fire until
beans are tender, but not mushy or easily bruised. Drain
thoroughly and discard vegetables and spices with which beans
cooked. Salt beans only when cooked.
• Beans should be from current year if possible. Unless
thay have been subjected to special processing, they will need
to cook 1 1/2 to 3 hours.
• Comments: Cooked white beans are served with
"Tomato-Onion Sauce" - recipe included in this database, used
in omelets (see "White Bean Omelet" - recipe included in this
database), or fried to accompany meat or sausage (see
"Sausage With White Beans" - recipe included in this
database).
Basic Recipe for Plain Boiled Rice
Yield > 6
Keys : Rice Spanish Spain European Mediterranean Spanish
Ingredients :
2 cup Raw rice
1/2 x Lemon - juice only
4 tbl Butter
1 lrg Potful of boiling water
1 tsp Salt
Method :
• Add lemon juice and salt to boiling water. When it is
boiling rapidly, toss in rice and boil uncovered over a hot fire
15 to 20 minutes or until done. The cooking time for rice
varies. Test frequently.
• When rice is cooked, pour off boiling water and leave pot
under running cold water for 10 to 15 minutes. Strain. Leave
rice in colander or strainer until it is to be used.
• A few minutes before serving, spread rice over bottom of
baking dish, dot lightly with butter, and warm in a moderate
oven. Press warm rice in a cup, leave it there a moment, then
unmold on serving platter.
• Comments: Plain Boiled Rice is traditionally served with
"Basque Stuffed Crab" and "Chicken In Saffron And Garlic
Sauce" (recipes are included in this database). It can be
cooked in advance and heated shortly before serving.
Keys : Rice Spanish Spain European Mediterranean Spanish
Ingredients :
2 cup Raw rice
1/2 x Lemon - juice only
4 tbl Butter
1 lrg Potful of boiling water
1 tsp Salt
Method :
• Add lemon juice and salt to boiling water. When it is
boiling rapidly, toss in rice and boil uncovered over a hot fire
15 to 20 minutes or until done. The cooking time for rice
varies. Test frequently.
• When rice is cooked, pour off boiling water and leave pot
under running cold water for 10 to 15 minutes. Strain. Leave
rice in colander or strainer until it is to be used.
• A few minutes before serving, spread rice over bottom of
baking dish, dot lightly with butter, and warm in a moderate
oven. Press warm rice in a cup, leave it there a moment, then
unmold on serving platter.
• Comments: Plain Boiled Rice is traditionally served with
"Basque Stuffed Crab" and "Chicken In Saffron And Garlic
Sauce" (recipes are included in this database). It can be
cooked in advance and heated shortly before serving.
Basic Recipe for Cooking Chick-Peas
Yield > 4
Keys : Dried Beans Spanish Spain European Mediterranean
Spanish
Ingredients :
2 cup Dried chick-peas
1 x Onion sliced
1 tsp Baking soda
1/2 tsp Salt
1 x Garlic clove peeled
Method :
• Wash chick-peas, sort over to eliminate any stones and
bits of shell, and soak overnight before using. Put in casserole
with salt, soda, sliced onion, and peeled garlic clove. Cover
with tepid water 4 fingers higher than the level of the chickpeas.
Cook uncovered over low fire until tender (but not
mushy). Chick-peas should boil gently throughout cooking
time, which will be between 3 and 6 hours. They must be
covered with water at all times. If it is necessary to add, use
boiling water. When cooked, drain thoroughly and remove
onion and garlic.
• Comments: Cooked chick-peas are good in omelets They
are sometimes served alone, fried in olive oil, and sometimes
sauteed with cooked spinach or a little minced garlic and ham.
Keys : Dried Beans Spanish Spain European Mediterranean
Spanish
Ingredients :
2 cup Dried chick-peas
1 x Onion sliced
1 tsp Baking soda
1/2 tsp Salt
1 x Garlic clove peeled
Method :
• Wash chick-peas, sort over to eliminate any stones and
bits of shell, and soak overnight before using. Put in casserole
with salt, soda, sliced onion, and peeled garlic clove. Cover
with tepid water 4 fingers higher than the level of the chickpeas.
Cook uncovered over low fire until tender (but not
mushy). Chick-peas should boil gently throughout cooking
time, which will be between 3 and 6 hours. They must be
covered with water at all times. If it is necessary to add, use
boiling water. When cooked, drain thoroughly and remove
onion and garlic.
• Comments: Cooked chick-peas are good in omelets They
are sometimes served alone, fried in olive oil, and sometimes
sauteed with cooked spinach or a little minced garlic and ham.
THAI STEWED BEEF
* 1 kg of beef tendon.
* Spices powder 1 tbsp.
* 1 tablespoon powdered fermented meat tenderizer.
* Sweet dark soy sauce 1/2 tbsp.
* 1 tablespoon pepper seeds.
Celery root root 5.
* Thai garlic head 4.
How to do step by step.
1. Cut the meat into large pieces to end this leg. I cut it out.
2. Put all ingredients into the pot. I then put the beef calves. Add boiling water, simmer until the meat is cooked all the leg pattern pieces. But the closeness of the tendons in the meat.
3. Sliced meat is boiled to pieces. Then put the pan and simmer until Enืgaepืeai soft brass. Ligament inserted in the meat is soft, clear glass.
4. Soup made from boiled beef calves, this first season with soy sauce. Added sugar. I made beef noodle soup.
How to marinate meat is tender. 1 kg beef sirloin, cut into short pieces. Marinated in fermented meat tenderizer powder 1 tablespoon, 2 tablespoons soy sauce, brown sugar, 1 tablespoon marinade ingredients and leave for 30 minutes to soften the red meat. Roughly the cooked meat is soft and sticky. I've never eaten a delicious sticky.
Sausage & ricotta penne
serves 4
ingredients
4 pepperoni sausages
1 onion, finely chopped
1 fennel bulb, chopped
1 tablespoon extra virgin olive oil
150ml/5fl oz red wine
100ml/31⁄2fl oz passata or
tomato sauce
3 tablespoons chopped fresh
basil leaves
300g/11oz dried penne
100g/4oz ricotta cheese
50g/2oz Parmesan cheese,
freshly grated
salt and freshly ground
black pepper
• Put the sausages in a frying pan
and cover with water. Bring to the
boil, then simmer until the water
evaporates. Cool, remove the meat
from the casings and crumble.
• Fry the onion and fennel in the oil
until soft. Add the sausage, wine
and passata or tomato sauce.
Cook for 10 minutes. Add the basil
and season with salt and pepper.
• Cook the penne in lightly salted
boiling water until al dente, then
drain. Stir in the sauce.
• Put 1 tablespoon ricotta on each
plate. Spoon the pasta over the
top, and sprinkle with Parmesan.
ingredients
4 pepperoni sausages
1 onion, finely chopped
1 fennel bulb, chopped
1 tablespoon extra virgin olive oil
150ml/5fl oz red wine
100ml/31⁄2fl oz passata or
tomato sauce
3 tablespoons chopped fresh
basil leaves
300g/11oz dried penne
100g/4oz ricotta cheese
50g/2oz Parmesan cheese,
freshly grated
salt and freshly ground
black pepper
• Put the sausages in a frying pan
and cover with water. Bring to the
boil, then simmer until the water
evaporates. Cool, remove the meat
from the casings and crumble.
• Fry the onion and fennel in the oil
until soft. Add the sausage, wine
and passata or tomato sauce.
Cook for 10 minutes. Add the basil
and season with salt and pepper.
• Cook the penne in lightly salted
boiling water until al dente, then
drain. Stir in the sauce.
• Put 1 tablespoon ricotta on each
plate. Spoon the pasta over the
top, and sprinkle with Parmesan.
Cajun chicken pasta
serves 2
ingredients
100g/4oz linguine
2 skinless chicken breast fillet
halves, cut into thin strips
2 teaspoons Cajun seasoning
25g/1oz butter
1 green pepper, sliced
1 red pepper, sliced
4 mushrooms, sliced
1 onion, sliced
300ml/10fl oz double cream
1⁄4 teaspoon dried basil
1⁄4 teaspoon lemon pepper
1⁄4 teaspoon salt
1⁄8 teaspoon garlic powder
1⁄8 teaspoon ground black pepper
• Cook the pasta in lightly salted
boiling water until al dente. Drain.
• Meanwhile, put the chicken and
Cajun seasoning in a bowl. Toss to
coat. In a large frying pan over a
medium heat, sauté the chicken in
the butter for 5–7 minutes until
almost tender. Add the peppers,
mushrooms and onion, then cook,
stirring for 2–3 minutes.
• Reduce the heat, and add the
cream, basil and seasonings. Tip in
the linguine, and toss gently. Heat
through and serve immediately.
ingredients
100g/4oz linguine
2 skinless chicken breast fillet
halves, cut into thin strips
2 teaspoons Cajun seasoning
25g/1oz butter
1 green pepper, sliced
1 red pepper, sliced
4 mushrooms, sliced
1 onion, sliced
300ml/10fl oz double cream
1⁄4 teaspoon dried basil
1⁄4 teaspoon lemon pepper
1⁄4 teaspoon salt
1⁄8 teaspoon garlic powder
1⁄8 teaspoon ground black pepper
• Cook the pasta in lightly salted
boiling water until al dente. Drain.
• Meanwhile, put the chicken and
Cajun seasoning in a bowl. Toss to
coat. In a large frying pan over a
medium heat, sauté the chicken in
the butter for 5–7 minutes until
almost tender. Add the peppers,
mushrooms and onion, then cook,
stirring for 2–3 minutes.
• Reduce the heat, and add the
cream, basil and seasonings. Tip in
the linguine, and toss gently. Heat
through and serve immediately.
Paella
serves 4
ingredients
12 black mussels
125ml/4fl oz white wine
11⁄2 small red onions, chopped
125ml/4fl oz olive oil
1 small skinless chicken breast
fillet, cut into bite-size pieces
12 raw prawns, peeled and
deveined
100g/4oz cleaned squid rings
100g/4oz skinless cod fillet, cut
into bite-size cubes
1 rasher smoked back bacon,
finely chopped
4 garlic cloves, crushed
1 red pepper, seeded and finely
chopped
1 tomato, peeled and chopped
75g/3oz chorizo, thinly sliced
pinch of cayenne pepper
200g/7oz long-grain rice
1⁄4 teaspoon saffron threads
500ml/18fl oz chicken stock
75g/3oz fresh peas
2 tablespoons finely chopped fresh
flat-leaf parsley
salt and ground black pepper
• Scrub the mussels with a stiff brush and pull out the hairy beards.
Discard any broken mussels or open ones that do not close when tapped
on the work surface.
• Heat the wine and onion in a large pan. Add the mussels, cover and
gently shake the pan for 4–5 minutes over a high heat. After 3 minutes,
begin removing any opened mussels and set aside. At the end of
5 minutes, discard any unopened mussels. Reserve the cooking liquid.
• Heat half the oil in a large frying pan. Pat the chicken dry with kitchen
paper, then cook for 5 minutes or until golden brown. Remove from the
pan and set aside. Add the prawns, squid and cod to the pan, and cook
for 1 minute. Remove from the pan and set aside.
• Heat the remaining oil in the same pan. Add the bacon, garlic and red
pepper. Cook for 5 minutes, then add the tomato, chorizo and cayenne.
Season with salt and pepper. Stir in the reserved cooking liquid, then
add the rice and mix well.
• In a heavy saucepan, blend the saffron with the stock and mix well.
Bring slowly to the boil. Reduce the heat to low. Simmer, uncovered, for
15 minutes, without stirring.
• Put the peas, chicken, prawns, squid and cod on top of the rice. Using a
wooden spoon, push pieces into the rice, cover and cook over a low
heat for 10–15 minutes until the rice is tender and seafood cooked. Add
the mussels for the last 2 minutes to heat. Serve sprinkled with parsley.
ingredients
12 black mussels
125ml/4fl oz white wine
11⁄2 small red onions, chopped
125ml/4fl oz olive oil
1 small skinless chicken breast
fillet, cut into bite-size pieces
12 raw prawns, peeled and
deveined
100g/4oz cleaned squid rings
100g/4oz skinless cod fillet, cut
into bite-size cubes
1 rasher smoked back bacon,
finely chopped
4 garlic cloves, crushed
1 red pepper, seeded and finely
chopped
1 tomato, peeled and chopped
75g/3oz chorizo, thinly sliced
pinch of cayenne pepper
200g/7oz long-grain rice
1⁄4 teaspoon saffron threads
500ml/18fl oz chicken stock
75g/3oz fresh peas
2 tablespoons finely chopped fresh
flat-leaf parsley
salt and ground black pepper
• Scrub the mussels with a stiff brush and pull out the hairy beards.
Discard any broken mussels or open ones that do not close when tapped
on the work surface.
• Heat the wine and onion in a large pan. Add the mussels, cover and
gently shake the pan for 4–5 minutes over a high heat. After 3 minutes,
begin removing any opened mussels and set aside. At the end of
5 minutes, discard any unopened mussels. Reserve the cooking liquid.
• Heat half the oil in a large frying pan. Pat the chicken dry with kitchen
paper, then cook for 5 minutes or until golden brown. Remove from the
pan and set aside. Add the prawns, squid and cod to the pan, and cook
for 1 minute. Remove from the pan and set aside.
• Heat the remaining oil in the same pan. Add the bacon, garlic and red
pepper. Cook for 5 minutes, then add the tomato, chorizo and cayenne.
Season with salt and pepper. Stir in the reserved cooking liquid, then
add the rice and mix well.
• In a heavy saucepan, blend the saffron with the stock and mix well.
Bring slowly to the boil. Reduce the heat to low. Simmer, uncovered, for
15 minutes, without stirring.
• Put the peas, chicken, prawns, squid and cod on top of the rice. Using a
wooden spoon, push pieces into the rice, cover and cook over a low
heat for 10–15 minutes until the rice is tender and seafood cooked. Add
the mussels for the last 2 minutes to heat. Serve sprinkled with parsley.
Bottarga spaghetti
serves 4
ingredients
200g/7oz bottarga (Italian dried
salted fish roe), grated
juice of 2 lemons
125ml/4fl oz extra virgin
olive oil
350g/12oz dried spaghetti
2 dried red chillies, crumbled
salt and freshly ground
black pepper
• In a bowl, combine three-quarters
of the bottarga and the lemon juice
to create a cream. Gradually stir in
the oil to form a thick sauce.
• Cook the spaghetti in lightly salted
boiling water until al dente. Drain;
reserve a little of the cooking water.
• Stir the hot cooking water into the
bottarga cream to loosen. Add the
chilli, and season with salt and
pepper. Add the spaghetti to the
sauce and toss to coat thoroughly.
• Serve immediately, scattered with
the remaining bottarga.
ingredients
200g/7oz bottarga (Italian dried
salted fish roe), grated
juice of 2 lemons
125ml/4fl oz extra virgin
olive oil
350g/12oz dried spaghetti
2 dried red chillies, crumbled
salt and freshly ground
black pepper
• In a bowl, combine three-quarters
of the bottarga and the lemon juice
to create a cream. Gradually stir in
the oil to form a thick sauce.
• Cook the spaghetti in lightly salted
boiling water until al dente. Drain;
reserve a little of the cooking water.
• Stir the hot cooking water into the
bottarga cream to loosen. Add the
chilli, and season with salt and
pepper. Add the spaghetti to the
sauce and toss to coat thoroughly.
• Serve immediately, scattered with
the remaining bottarga.
Ginger & coriander noodles
serves 4–6
ingredients
handful of fresh coriander sprigs
225g/8oz dried egg noodles
50ml/2fl oz groundnut oil
5cm/2in piece of fresh root ginger,
finely shredded
7 spring onions, shredded
2 tablespoons light soy sauce
salt and freshly ground
black pepper
• Strip the leaves from the coriander sprigs. Pile them on a chopping board
and chop roughly using a cleaver or a large sharp knife.
• Cook the noodles according to the packet instructions. Rinse under cold
water and drain well. Toss them in 1 tablespoon of the oil.
• Heat a wok until hot, add the remaining oil and swirl it around the wok.
Add the ginger and stir-fry for a few seconds, then add the noodles and
spring onions. Stir-fry for 3–4 minutes until hot.
• Sprinkle in the soy sauce, and season with salt and pepper. Toss well,
then serve immediately.
ingredients
handful of fresh coriander sprigs
225g/8oz dried egg noodles
50ml/2fl oz groundnut oil
5cm/2in piece of fresh root ginger,
finely shredded
7 spring onions, shredded
2 tablespoons light soy sauce
salt and freshly ground
black pepper
• Strip the leaves from the coriander sprigs. Pile them on a chopping board
and chop roughly using a cleaver or a large sharp knife.
• Cook the noodles according to the packet instructions. Rinse under cold
water and drain well. Toss them in 1 tablespoon of the oil.
• Heat a wok until hot, add the remaining oil and swirl it around the wok.
Add the ginger and stir-fry for a few seconds, then add the noodles and
spring onions. Stir-fry for 3–4 minutes until hot.
• Sprinkle in the soy sauce, and season with salt and pepper. Toss well,
then serve immediately.
Red fried rice
serves 2
ingredients
100g/4oz basmati rice
2 tablespoons groundnut oil
1 small red onion, chopped
1 red pepper, chopped
225g/8oz cherry tomatoes, halved
2 eggs, beaten
salt and freshly ground
black pepper
• Put the rice in a colander, and rinse under cold running water. Drain
well. Bring a large saucepan of lightly salted water to the boil, add the
rice and cook for 10–12 minutes until tender.
• Meanwhile, heat the oil in a wok until very hot. Add the onion and red
pepper, and stir-fry for 2–3 minutes. Add the tomatoes, and stir-fry for a
further 2 minutes. Pour in the eggs. Cook for 30 seconds without stirring,
then stir to break up the egg as it sets.
• Drain the cooked rice thoroughly, add to the wok and toss it over the
heat with the vegetable and egg mixture for 3 minutes. Season with salt
and pepper, and serve hot.
ingredients
100g/4oz basmati rice
2 tablespoons groundnut oil
1 small red onion, chopped
1 red pepper, chopped
225g/8oz cherry tomatoes, halved
2 eggs, beaten
salt and freshly ground
black pepper
• Put the rice in a colander, and rinse under cold running water. Drain
well. Bring a large saucepan of lightly salted water to the boil, add the
rice and cook for 10–12 minutes until tender.
• Meanwhile, heat the oil in a wok until very hot. Add the onion and red
pepper, and stir-fry for 2–3 minutes. Add the tomatoes, and stir-fry for a
further 2 minutes. Pour in the eggs. Cook for 30 seconds without stirring,
then stir to break up the egg as it sets.
• Drain the cooked rice thoroughly, add to the wok and toss it over the
heat with the vegetable and egg mixture for 3 minutes. Season with salt
and pepper, and serve hot.
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