Yield > 4
Keys : Soups Stews Spanish Spain European Mediterranean
Spanish
Ingredients :
1/2 lb Chick-peas presoaked
in water for at least 10
hours
11 cup Water
1/2 lb Veal or beef
4 oz Ham
5 oz Bacon or salt pork in one
thick slice
4 med Potatoes cut in two
4 oz Pork sausage (one sausage)
1/2 sm Cabbage head chopped
coarsely
1/4 x Stewing chicken optional
1 x Marrow bone
3 x Carrots
1 x Leek (if not available,
substitute a small onion)
1 sprg Mint
1/3 cup Raw rice
(or 1/2 cup fine noodles)
Salt to taste
3 tbl Olive oil
Method :
• Bring 11 cups of water to boil in a large pot. When it
boils, add the presoaked chick-peas, drained and tied in
cheesecloth. Add veal, ham, bacon, chicken, marrow bone,
carrots, leek, and mint. When soup boils again, skim it well
and cook on low flame for 2 hours. Add potatoes and salt to
taste. Cook approximately 1 hour longer.
• In the meantime, prick the pork sausage with a needle so
that it will not burst, and put it in a separate pot with the
cabbage and water to cover. Bring to a boil and simmer.
• A half hour before serving, stir the pot containing the
meat, ham, chicken, etc., and strain out 6 cups of broth. Heat
it to boiling, put in the raw rice or noodles and cook until
tender.
• When the cabbage and pork sausage are cooked, drain
well and fry in 3 tablespoons olive oil in which a garlic cloce
has been previously browned and removed.
• Serve the broth containing rice or noodles as a first
course. For the second course, put the chick-peas, well
drained, in the center of an oval serving dish with the potatoes
at either end and the slices of carrot along the sides. Slice the
meat, ham, bacon, and chicken and put it on top of the chickpeas.
Serve the cabbage in a vegetable dish with the pork
sausage chopped fine on top. On the side, serve a thick tomato
sauce ("Tomato-Onion Sauce" or "Tomato-Garlic Sauce") or a
parsley sauce ("Parsley Sauce"), the recipes for which are
included in this database.
• While not indispensable, "Meat Dumpling - (Pelota)" is an
agreeable addition to this dish. The 'pelota' recipe is also
included in this database.
• Comments: While the "Caldo Gallego" uses white beans,
chick-peas are the foundation of the cocidos of central Spain.
The "Cocido Madrileno" is a hearty dish, suited to the cold, dry
winters of Madrid.
Cod Croquettes
Cod Croquettes
Yield > 12
Keys : Fish Ocean Salted Cod Spanish Spain European
Mediterranean Spanish Hot Warm
Ingredients :
3/4 cup Desalted cod boned and
skinned
2 tbl Olive oil
4 tbl Flour slightly rounded tbs
1/4 cup Minced onion
2 tbl Chopped parsley
1 1/2 cup Cold milk
1 x Egg separated
3/4 cup Olive oil for frying
ROLLING MIXTURE
5 tbl Dry bread crumbs
2 tbl Flour
Method :
• Cook minced onion slowly in 2 tablespoons olive oil in a
saucepan. When onion is golden, add cod squeezed of liquid
and cut into small pieces. After all remaining liquid has cooked
out, stir in chopped parsley and 4 rounded tablespoons flour.
When mixture is entirely dry, remove from stove and stir with
a wooden spoon while gradually adding 1 1/2 cups cold milk.
Return pan to fire and cook over moderate heat 20 to 30
minutes until there is no taste of raw flour and mixture is a
thick paste. You will have to stir more and more frequently to
prevent sticking as the paste thickens. Remove from fire, blend
in egg yolk (reserving white for later use), and allow to cool
thoroughly. This much can be prepared in advance, even the
previous day.
• Stir egg white just enough to blend. Spread mixture of
bread crumbs and flour on plate, board, or table. With wet
hands, make evenly shaped small croquettes out of the dough,
dipping each in the egg white, then rolling it in the mixture of
bread crumbs and flour.
• In a skillet, heat enough olive oil to cover pan to a depth
of 1/4-inch (1/2 to 3/4 cup). Fry croquettes gently, taking care
to brown them evenly. Remove, drain on paper, and serve.
• Comments: Unlike most foods, these are best served
warm, not hot. Bite-size croquettes served on toothpicks are
excellent with cocktails.
View over 5,000 menus at http://www.menu-for-you.com
Yield > 12
Keys : Fish Ocean Salted Cod Spanish Spain European
Mediterranean Spanish Hot Warm
Ingredients :
3/4 cup Desalted cod boned and
skinned
2 tbl Olive oil
4 tbl Flour slightly rounded tbs
1/4 cup Minced onion
2 tbl Chopped parsley
1 1/2 cup Cold milk
1 x Egg separated
3/4 cup Olive oil for frying
ROLLING MIXTURE
5 tbl Dry bread crumbs
2 tbl Flour
Method :
• Cook minced onion slowly in 2 tablespoons olive oil in a
saucepan. When onion is golden, add cod squeezed of liquid
and cut into small pieces. After all remaining liquid has cooked
out, stir in chopped parsley and 4 rounded tablespoons flour.
When mixture is entirely dry, remove from stove and stir with
a wooden spoon while gradually adding 1 1/2 cups cold milk.
Return pan to fire and cook over moderate heat 20 to 30
minutes until there is no taste of raw flour and mixture is a
thick paste. You will have to stir more and more frequently to
prevent sticking as the paste thickens. Remove from fire, blend
in egg yolk (reserving white for later use), and allow to cool
thoroughly. This much can be prepared in advance, even the
previous day.
• Stir egg white just enough to blend. Spread mixture of
bread crumbs and flour on plate, board, or table. With wet
hands, make evenly shaped small croquettes out of the dough,
dipping each in the egg white, then rolling it in the mixture of
bread crumbs and flour.
• In a skillet, heat enough olive oil to cover pan to a depth
of 1/4-inch (1/2 to 3/4 cup). Fry croquettes gently, taking care
to brown them evenly. Remove, drain on paper, and serve.
• Comments: Unlike most foods, these are best served
warm, not hot. Bite-size croquettes served on toothpicks are
excellent with cocktails.
View over 5,000 menus at http://www.menu-for-you.com
STIR FRIED SPICY SPAGHETTI WITH SEAFOOD
* 400 grams of seafood.
(Shrimp, fish, mussels, squid, etc.).
* 400 grams of spaghetti boiled water.
* 2 tablespoons minced garlic.
* In soy sauce 2 tablespoons white.
* 2 tablespoons fish sauce.
* Sugar 1/2 tsp.
* Pepper 1/4 tsp.
* Red chillies, chopped coarsely 3 green beads.
(Increase / decrease according to taste.
If you like spicy paprika may be added).
* Baby corn, sliced 50 g.
* Basil leaves 1/2 cup.
* Vegetable oil for stir-fry.
How to do step by step.
1. Cleaning of the sea below. If you have fish and squid, cut into pieces. The mussels should be blanched in hot water before.
2. The oil in a frying pan on medium heat. Add garlic and stir the onion until golden. (If you like spicy chili and garlic and stir with it), then put the prepared fish and stir until almost cooked.
3. Put the boiled water for spaghetti, and corn and stir. Season with soy sauce in a white sauce, fish sauce, pepper and sugar. Then add the basil and cayenne pepper to. Speeding up power. Stir until all ingredients are well off.
4. Serve immediately while hot plate.
(For 2).
Clay Pot Chicken
Yield > 4
Keys : Main Dish Chicken Poultry Spanish Spain European
Mediterranean
Ingredients :
1 x Frying chicken - (3 lbs)
giblets removed
and reserved
1 tbl Olive oil
12 sm Onions peeled
3 x Garlic cloves peeled
6 x Parsley sprigs plus
extra parsley for garnish
1/4 lb Proscuitto diced small
2 whl Bay leaves
3 lrg Tomatoes peeled, seeded,
and chopped
1/2 cup Dry white wine
1/3 cup Tawny or ruby Port
2 tbl Brandy
1 tbl Dijon mustard
Freshly-ground black pepper
to taste
Method :
• Preheat an oven to 350 degrees.
• Rub the chicken all over with the oil, and loosely stuff the
cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set
aside. On the bottom of a 3-quart terra-cotta jug or deep
heavy casserole, spread half the proscuitto, 2 sprigs parsley, 4
onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place
the chicken head-first in the pot, or breast-side up in a
casserole. Scatter the remaining onions, garlic, 3 sprigs
parsley, proscuitto and bay leaf around and on top of the
chicken. In a small bowl, combine the tomatoes, wine, Port,
brandy, mustard, and pepper, and pour over the chicken.
Cover the pot or casserole and bake for 1 1/2 to 2 hours, or
until chicken is cooked through.
• Remove pot from the oven, and carefully remove the
onions and reserve. Drain the liquid from the pot into a large
skillet. Lift out the chicken and transfer to a roasting pan fitted
with a rack.
• Use a slotted spoon to lift out the giblets from the pot,
along with any remaining whole onions and add them to the
reserved onions.
• Set the skillet of liquid over high heat, bring to a boil,
reduce to a simmer and cook for 10 minutes, or until liquid is
reduced by half, stirring often.
• Preheat a broiler.
• Place the chicken under the broiler for 3 to 4 minutes, or
until browned.
• To serve, cut the chicken into pieces and arrange on a
large platter. Scatter the onions and giblets around the
chicken, and spoon some of the warm sauce over the top.
Garnish with parsley sprigs and pass extra sauce.
• This recipe yields 4 to 6 servings.
Keys : Main Dish Chicken Poultry Spanish Spain European
Mediterranean
Ingredients :
1 x Frying chicken - (3 lbs)
giblets removed
and reserved
1 tbl Olive oil
12 sm Onions peeled
3 x Garlic cloves peeled
6 x Parsley sprigs plus
extra parsley for garnish
1/4 lb Proscuitto diced small
2 whl Bay leaves
3 lrg Tomatoes peeled, seeded,
and chopped
1/2 cup Dry white wine
1/3 cup Tawny or ruby Port
2 tbl Brandy
1 tbl Dijon mustard
Freshly-ground black pepper
to taste
Method :
• Preheat an oven to 350 degrees.
• Rub the chicken all over with the oil, and loosely stuff the
cavity with 3 onions, 1 garlic clove and 1 sprig of parsley. Set
aside. On the bottom of a 3-quart terra-cotta jug or deep
heavy casserole, spread half the proscuitto, 2 sprigs parsley, 4
onions, 1 garlic clove, 1 bay leaf and all of the giblets. Place
the chicken head-first in the pot, or breast-side up in a
casserole. Scatter the remaining onions, garlic, 3 sprigs
parsley, proscuitto and bay leaf around and on top of the
chicken. In a small bowl, combine the tomatoes, wine, Port,
brandy, mustard, and pepper, and pour over the chicken.
Cover the pot or casserole and bake for 1 1/2 to 2 hours, or
until chicken is cooked through.
• Remove pot from the oven, and carefully remove the
onions and reserve. Drain the liquid from the pot into a large
skillet. Lift out the chicken and transfer to a roasting pan fitted
with a rack.
• Use a slotted spoon to lift out the giblets from the pot,
along with any remaining whole onions and add them to the
reserved onions.
• Set the skillet of liquid over high heat, bring to a boil,
reduce to a simmer and cook for 10 minutes, or until liquid is
reduced by half, stirring often.
• Preheat a broiler.
• Place the chicken under the broiler for 3 to 4 minutes, or
until browned.
• To serve, cut the chicken into pieces and arrange on a
large platter. Scatter the onions and giblets around the
chicken, and spoon some of the warm sauce over the top.
Garnish with parsley sprigs and pass extra sauce.
• This recipe yields 4 to 6 servings.
Chicken with Almonds and Honey
Yield > 4
Keys : Chicken Main Dish Poultry Nuts Spanish Spain European
Mediterranean
Ingredients :
3 1/2 lb Chicken
Kosher or sea salt as
needed
Freshly-ground black
pepper as needed
2 tbl Olive oil plus
1 tsp Olive oil
1 med Onion finely chopped
1 tbl Minced cilantro
1 tbl Minced parsley
1/4 tsp Grated fresh ginger
1 pch Saffron threads crumbled
1/4 tsp Ground cumin, preferably
freshly ground
1/8 tsp Nutmeg
1/2 cup Chicken broth
1/4 cup Dry white wine
2 tbl Chopped blanched
almonds
Method :
• Cut the chicken into small serving pieces, detaching the
wings and legs and dividing the breast in 4 pieces and each
thigh in half crosswise. Sprinkle on both sides with salt and
pepper. Heat 2 tablespoons of the oil in a shallow casserole
and lightly brown the chicken on all sides. Add the onion and
cook until it has wilted. Sprinkle in the cilantro, parsley,
ginger, saffron, cumin, and nutmeg. Stir in the chicken broth
and wine, cover, and simmer 40 minutes.
• In a very small skillet, heat the remaining teaspoon oil
and lightly brown the almonds over a medium flame. Add the
honey and 2 tablespoons water and cook away most of the
liquid. Spoon over the chicken, cover, and cook 5 minutes
more.
• This recipe yields 4 servings.
• Comments: A preparation from Andalucia's Moorish past
that includes many of the most characteristic ingredients of
Moorish cooking of those times: almonds, honey, cilantro,
ginger, saffron, and cumin.
Keys : Chicken Main Dish Poultry Nuts Spanish Spain European
Mediterranean
Ingredients :
3 1/2 lb Chicken
Kosher or sea salt as
needed
Freshly-ground black
pepper as needed
2 tbl Olive oil plus
1 tsp Olive oil
1 med Onion finely chopped
1 tbl Minced cilantro
1 tbl Minced parsley
1/4 tsp Grated fresh ginger
1 pch Saffron threads crumbled
1/4 tsp Ground cumin, preferably
freshly ground
1/8 tsp Nutmeg
1/2 cup Chicken broth
1/4 cup Dry white wine
2 tbl Chopped blanched
almonds
Method :
• Cut the chicken into small serving pieces, detaching the
wings and legs and dividing the breast in 4 pieces and each
thigh in half crosswise. Sprinkle on both sides with salt and
pepper. Heat 2 tablespoons of the oil in a shallow casserole
and lightly brown the chicken on all sides. Add the onion and
cook until it has wilted. Sprinkle in the cilantro, parsley,
ginger, saffron, cumin, and nutmeg. Stir in the chicken broth
and wine, cover, and simmer 40 minutes.
• In a very small skillet, heat the remaining teaspoon oil
and lightly brown the almonds over a medium flame. Add the
honey and 2 tablespoons water and cook away most of the
liquid. Spoon over the chicken, cover, and cook 5 minutes
more.
• This recipe yields 4 servings.
• Comments: A preparation from Andalucia's Moorish past
that includes many of the most characteristic ingredients of
Moorish cooking of those times: almonds, honey, cilantro,
ginger, saffron, and cumin.
Classic Catalan All-i-Oli
Yield > 1
Keys : Sauces Spanish Spain European Mediterranean Spanish
Ingredients :
1/2 lrg Garlic head peeled
1/2 tsp Lemon juice or wine vinegar
1 cup Olive oil room temperature
1 pch Salt
Method :
• Mash garlic to a smooth paste in mortar. Stirring
constantly in the same direction, add olive oil very gradually.
When mixture is as thick as a good mayonnaise, add lemon
juice or vinegar. Still stirring, gradually add remaining olive oil.
Salt to taste.
• This recipe makes 1 cup of sauce.
• Comments: Classic Catalan all-i-oli, used on fish, meat,
vegetables, and salads, is made without egg yolks. This
requires the use of many raw garlic cloves-too many for all but
true garlic enthusiasts. If you like garlic, this recipe is for you.
• All-i-oli is easy to make providing certain rules are
observed, rules equally applicable to mayonnaise. The
ingredients, particularly the olive oil, must be at room
temperature. The oil must be be added very gradually and the
sauce must be stirred in the same direction all the while. All-ioli
will keep several days under refrigeration.
Keys : Sauces Spanish Spain European Mediterranean Spanish
Ingredients :
1/2 lrg Garlic head peeled
1/2 tsp Lemon juice or wine vinegar
1 cup Olive oil room temperature
1 pch Salt
Method :
• Mash garlic to a smooth paste in mortar. Stirring
constantly in the same direction, add olive oil very gradually.
When mixture is as thick as a good mayonnaise, add lemon
juice or vinegar. Still stirring, gradually add remaining olive oil.
Salt to taste.
• This recipe makes 1 cup of sauce.
• Comments: Classic Catalan all-i-oli, used on fish, meat,
vegetables, and salads, is made without egg yolks. This
requires the use of many raw garlic cloves-too many for all but
true garlic enthusiasts. If you like garlic, this recipe is for you.
• All-i-oli is easy to make providing certain rules are
observed, rules equally applicable to mayonnaise. The
ingredients, particularly the olive oil, must be at room
temperature. The oil must be be added very gradually and the
sauce must be stirred in the same direction all the while. All-ioli
will keep several days under refrigeration.
Chicken Sofrito (Stir-Fried)
Yield > 2
Servings
Keys : Poultry Spanish Spain European Mediterranean
Ingredients :
2 tsp Olive oil, divided
1/2 cup Finely chopped onion
1/4 cup Finely chopped green bell
pepper
2 x Garlic cloves, minced
1 1/4 cup Drained canned Italian
tomatoes, seeded and
Finely chopped
3/4 cup Water
1/2 cup Sliced mushrooms
1 oz Julienne-cut Canadian-style
bacon (thin strips)
2 tbl Sherry
1 pkt instant chicken broth and
seasoning mix
1 tsp Oregano leaves
1/4 tsp Each salt and black pepper
1/8 tsp Ground red pepper
9 oz Skinned and boned chicken
breasts, cut into
3 x 1/2-inch strips
4 x Pimiento stuffed green
olives, sliced crosswise
1/2 oz Shelled almonds, lightly
toasted and ground
Method :
• In 10-inch skillet heat 1 teaspoon oil over medium-high
heat, add onion, bell pepper and garlic and saute until onion is
translucent, 2 to 3 minutes. Add remaining ingredients except
chicken and olives and stir to combine. Reduce heat to low,
cover, and let simmer, stirring occasionally, for 15 minutes.
While tomato mixture is cooking, in separate 10-inch nonstick
skillet heat remaining teaspoon oil over medium-high heat;
add chicken and stir-fry until golden brown on all sides.
Transfer to sauce, add olives and stir to combine. Increase
heat to medium and cook until chicken is cooked through and
sauce is thickened, 5 to 6 minutes. Serve sprinkled with
ground almonds.
• Makes 2 servings.
Servings
Keys : Poultry Spanish Spain European Mediterranean
Ingredients :
2 tsp Olive oil, divided
1/2 cup Finely chopped onion
1/4 cup Finely chopped green bell
pepper
2 x Garlic cloves, minced
1 1/4 cup Drained canned Italian
tomatoes, seeded and
Finely chopped
3/4 cup Water
1/2 cup Sliced mushrooms
1 oz Julienne-cut Canadian-style
bacon (thin strips)
2 tbl Sherry
1 pkt instant chicken broth and
seasoning mix
1 tsp Oregano leaves
1/4 tsp Each salt and black pepper
1/8 tsp Ground red pepper
9 oz Skinned and boned chicken
breasts, cut into
3 x 1/2-inch strips
4 x Pimiento stuffed green
olives, sliced crosswise
1/2 oz Shelled almonds, lightly
toasted and ground
Method :
• In 10-inch skillet heat 1 teaspoon oil over medium-high
heat, add onion, bell pepper and garlic and saute until onion is
translucent, 2 to 3 minutes. Add remaining ingredients except
chicken and olives and stir to combine. Reduce heat to low,
cover, and let simmer, stirring occasionally, for 15 minutes.
While tomato mixture is cooking, in separate 10-inch nonstick
skillet heat remaining teaspoon oil over medium-high heat;
add chicken and stir-fry until golden brown on all sides.
Transfer to sauce, add olives and stir to combine. Increase
heat to medium and cook until chicken is cooked through and
sauce is thickened, 5 to 6 minutes. Serve sprinkled with
ground almonds.
• Makes 2 servings.
Chicken Fritters - (Bunuelitos De Pollo)
Yield > 1
Keys : Appetizers Tapas Poultry Chicken Spanish Spain European
Mediterranean Spanish Hot
Ingredients :
1 cup Cooked chicken minced
1/2 cup Olive oil for frying
Salt and pepper to taste
FRITTER BATTER
1/3 cup Flour
1/3 tsp Baking powder
1 x Egg
1/3 cup Water
Method :
• Put flour in mixing bowl and gradually add enough water
(about 1/3 cup) to make a batter of the consistency of a thin
cream sauce. Stir in one lightly beaten egg and the baking
powder.
• Add minced chicken to batter, season with salt and
pepper to taste. (This much may be done a day in advance.)
• Heat enough olive oil in a large frying pan to cover the
bottom to a depth of 1/4-inch (about 1/2 cup). When oil begins
to smoke, drop in cod mixture off teaspoon and fry until well
browned, turning once. Total frying time will be 10-15 minutes.
Drain on brown paper before serving.
• Comments: The fritters should be small enough to be
eaten in one bite from a toothpick. They need not be served
hot, and in fact are best just warm. The basic batter will make
three to four dozen small fritters and can be used for many
varieties.
Keys : Appetizers Tapas Poultry Chicken Spanish Spain European
Mediterranean Spanish Hot
Ingredients :
1 cup Cooked chicken minced
1/2 cup Olive oil for frying
Salt and pepper to taste
FRITTER BATTER
1/3 cup Flour
1/3 tsp Baking powder
1 x Egg
1/3 cup Water
Method :
• Put flour in mixing bowl and gradually add enough water
(about 1/3 cup) to make a batter of the consistency of a thin
cream sauce. Stir in one lightly beaten egg and the baking
powder.
• Add minced chicken to batter, season with salt and
pepper to taste. (This much may be done a day in advance.)
• Heat enough olive oil in a large frying pan to cover the
bottom to a depth of 1/4-inch (about 1/2 cup). When oil begins
to smoke, drop in cod mixture off teaspoon and fry until well
browned, turning once. Total frying time will be 10-15 minutes.
Drain on brown paper before serving.
• Comments: The fritters should be small enough to be
eaten in one bite from a toothpick. They need not be served
hot, and in fact are best just warm. The basic batter will make
three to four dozen small fritters and can be used for many
varieties.
Chicken Rice Burritos
Yield > 60
Servings
Keys : Miscellaneous Rice Grains Poultry Spanish Spain European
Mediterranean
Ingredients :
3 cup Sour Cream
3/4 cup Milk
1/2 cup Green Chilies
1 pkt Uncle Ben's Brand Chicken
Flavor Rice Pilaf
1/2 tsp Cayenne Pepper
6 lb Diced, cooked chicken
2 tbl Salt
60 x Flour tortillas
Method :
• 1. Combine sour cream, milk and green chilies. Chill to
blend flavors.
• 2. Cook rice according to package directions adding
cayenne papper.
• 3. Stir in chicken and salt. Heat through. Cover and keep
warm
• (150-160F.) until ready to serve.
• 4. Place No. 12 scoop chicken-rice mixture on tortillas.
Fold.
• Ladle 1/2 ounce sour cream sauce over top of folded
tortillas.
• PORTIONS: Approximately 60 1/2-cup (No. 8 Scoop)
• 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 From Recipe cards provided by Uncle Ben's
Converted Brand Rice.
Servings
Keys : Miscellaneous Rice Grains Poultry Spanish Spain European
Mediterranean
Ingredients :
3 cup Sour Cream
3/4 cup Milk
1/2 cup Green Chilies
1 pkt Uncle Ben's Brand Chicken
Flavor Rice Pilaf
1/2 tsp Cayenne Pepper
6 lb Diced, cooked chicken
2 tbl Salt
60 x Flour tortillas
Method :
• 1. Combine sour cream, milk and green chilies. Chill to
blend flavors.
• 2. Cook rice according to package directions adding
cayenne papper.
• 3. Stir in chicken and salt. Heat through. Cover and keep
warm
• (150-160F.) until ready to serve.
• 4. Place No. 12 scoop chicken-rice mixture on tortillas.
Fold.
• Ladle 1/2 ounce sour cream sauce over top of folded
tortillas.
• PORTIONS: Approximately 60 1/2-cup (No. 8 Scoop)
• 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 From Recipe cards provided by Uncle Ben's
Converted Brand Rice.
Chicken and Spanish Rice
Yield > 1
Servings
Keys : Microwave Poultry Spanish Spain European Mediterranean
Ingredients :
3 lb Fryer, cut up
1 cup Onions, chopped
1 cup Green pepper, chopped
2 x Cloves garlic, minced
3 cup Cooked rice
1 can Tomato sauce, (8 ounce)
1/4 cup Dry red wine
Method :
• Place chicken pieces in an oblong baking dish, skin side
down, with thicker portions to outside of dish. Cover with wax
paper. Microwave at medium high
• (70%) 10 minutes. Turn pieces over, keeping thicker
portions to outside of dish. Cover with wax paper. Microwave
at medium high (70%) until chicken is tender, 12 to 15
minutes. Remove chicken from dish. Add onions, peppers and
garlic. Cover with wax paper. Microwave at high (100%) until
tender, 4 to 5 minutes. Stir in rice. Combine tomato sauce and
wine. Pour over chicken. Microwave at medium high (70%)
until heated, 9 to 10 minutes.
• Makes 6 servings.
Servings
Keys : Microwave Poultry Spanish Spain European Mediterranean
Ingredients :
3 lb Fryer, cut up
1 cup Onions, chopped
1 cup Green pepper, chopped
2 x Cloves garlic, minced
3 cup Cooked rice
1 can Tomato sauce, (8 ounce)
1/4 cup Dry red wine
Method :
• Place chicken pieces in an oblong baking dish, skin side
down, with thicker portions to outside of dish. Cover with wax
paper. Microwave at medium high
• (70%) 10 minutes. Turn pieces over, keeping thicker
portions to outside of dish. Cover with wax paper. Microwave
at medium high (70%) until chicken is tender, 12 to 15
minutes. Remove chicken from dish. Add onions, peppers and
garlic. Cover with wax paper. Microwave at high (100%) until
tender, 4 to 5 minutes. Stir in rice. Combine tomato sauce and
wine. Pour over chicken. Microwave at medium high (70%)
until heated, 9 to 10 minutes.
• Makes 6 servings.
SHRIMP SPICY STIR FRY
* 6 medium shrimp (peeled and cleaned).
* 8-12 grain of pepper (cut / added according to taste).
* 1 tablespoon chopped shallots.
* 1 tablespoon lemon grass alley.
* 2 teaspoons of pepper seeds.
* Coriander root, chopped 1 tsp.
* Rhizome Soi 1/4 cup.
* Cayenne pepper, cut into 3-5 pellets ricochet.
* Basil leaves 1/2 cup.
* 3 kaffir lime leaves, torn into pieces.
* 3-4 bunches green peppers, broth * 1/2 cup.
* 1 teaspoon sugar, 2 tablespoons fish.
* 2 tablespoons oyster sauce, vegetable oil *.
How to do step by step.
1. Pounded chillies, shallots, garlic, lemongrass, pepper, coriander seeds and roots together. Until fine and homogeneous.
2. The oil in a frying pan on medium heat. Pound the chili paste and stir until fragrant. Then add shrimp and stir until almost cooked.
3. Season with fish sauce, oyster sauce, sugar and light acceleration to increase the correspondents, cayenne pepper, cut into ricochet, basil, kaffir lime leaves, green peppers and broth. Stir quickly to mix everything together so well off.
4. Plate serve immediately with steamed rice.
(For 2).
FRIED CRISPY SQUID
* 1 cup sliced squid.
Crispy flour * 1/2 cup.
* 3 tablespoons water.
* Egg 1.
* 1 tablespoon chopped garlic.
* Season to taste 2 tablespoons of sauce.
* Cayenne pepper 1/2 tsp.
* Oil for frying.
* Sauce (tomato sauce, stock, chili sauce, plum sauce, or sauce, the chicken or the like).
Fried calamari served with fresh vegetables (cucumbers, tomatoes, etc.).
How to do step by step.
1. Prepare for the fried dough. Mix flour, chips, water, cayenne pepper, a seasoned sauce, and garlic together in a large bowl. Knead until all ingredients well.
2. The prepared squid, cut into the flour mixture into the prepared pan and leave it for a moment.
3. The oil in a frying pan on medium heat. Then add flour, then dip the squid into the deep. Crisp golden brown. Then drain the water out.
4. The fried squid on a plate and decorate with fresh vegetable sauce. Served as an appetizer or hors d'oeuvres, snacks, good.
(For 2).
Chick Peas in Spanish Sauce
Yield > 2
Servings
Keys : Vegetarian Vegetables Spanish Spain European
Mediterranean Spanish
Ingredients :
227 1/2 gm Chick peas (dried) or
400 gm Chick peas (canned)
1/2 x Green pepper
1/2 x Red pepper
1/2 x Green chilli
1/2 x Onion
1/2 x Garlic clove
1 tbl Olive oil
1/2 tbl Chopped parsley
1/2 tsp Sea salt
227 1/2 gm Tomatoes
Method :
• 1. Chop the peppers, onions, garlic and tomatoes.
• 2. Lightly fry the peppers, onion and garlic in the olive oil
for a few minutes.
• 3. Add the parsley, tomatoes and salt and cook on a low
heat for about
half an hour, stirring, occasionally, until te omtos are pulped.
• 4. Combine this with the cooked chick peas and serve,
either with rice
• Hi Mark,
• Good-o. Do you like Thai food BTW? Just got a wonderful
cook book full of it :- )
Servings
Keys : Vegetarian Vegetables Spanish Spain European
Mediterranean Spanish
Ingredients :
227 1/2 gm Chick peas (dried) or
400 gm Chick peas (canned)
1/2 x Green pepper
1/2 x Red pepper
1/2 x Green chilli
1/2 x Onion
1/2 x Garlic clove
1 tbl Olive oil
1/2 tbl Chopped parsley
1/2 tsp Sea salt
227 1/2 gm Tomatoes
Method :
• 1. Chop the peppers, onions, garlic and tomatoes.
• 2. Lightly fry the peppers, onion and garlic in the olive oil
for a few minutes.
• 3. Add the parsley, tomatoes and salt and cook on a low
heat for about
half an hour, stirring, occasionally, until te omtos are pulped.
• 4. Combine this with the cooked chick peas and serve,
either with rice
• Hi Mark,
• Good-o. Do you like Thai food BTW? Just got a wonderful
cook book full of it :- )
Chi Chi's Sweet Spanish Corn Cake
Yield > 8
Keys : Cakes Side Dish Copycat Quickbreads Spanish Spain
European Mediterranean
Ingredients :
1/2 cup butter or margarine softened
1/3 cup masa harina (a type of corn
flour
available in specialty food
stores and many
supermarkets)
1/4 cup water
1 pkt frozen corn - (10 oz) thawed
1/3 cup sugar
3 tbl yellow cornmeal
2 tbl whipping cream
1/4 tsp baking powder
1/4 tsp salt
Sliced chili peppers
Chopped parsley
Method :
• With an electric mixer, beat butter or margarine until
fluffy. Gradually beat in masa harina. On low speed, beat in
water.
• Place corn in the bowl of a food processor and pulse until
chopped coarse. Stir in masa mixture.
• In a small bowl, stir together sugar, cornmeal, cream,
baking powder, and salt. Stir into corn mixture. Spread in a
greased, 8-inch-square baking pan. Cover with foil. Place in a
larger pan and pour boiling water half way up the side of the
smaller pan. Bake at 350 degrees for 50 minutes or until set.
• Remove smaller pan from water, uncover, and let stand
15 minutes. Sprinkle with chilies and parsley, if desired.
• This recipe yields 8 servings.
Keys : Cakes Side Dish Copycat Quickbreads Spanish Spain
European Mediterranean
Ingredients :
1/2 cup butter or margarine softened
1/3 cup masa harina (a type of corn
flour
available in specialty food
stores and many
supermarkets)
1/4 cup water
1 pkt frozen corn - (10 oz) thawed
1/3 cup sugar
3 tbl yellow cornmeal
2 tbl whipping cream
1/4 tsp baking powder
1/4 tsp salt
Sliced chili peppers
Chopped parsley
Method :
• With an electric mixer, beat butter or margarine until
fluffy. Gradually beat in masa harina. On low speed, beat in
water.
• Place corn in the bowl of a food processor and pulse until
chopped coarse. Stir in masa mixture.
• In a small bowl, stir together sugar, cornmeal, cream,
baking powder, and salt. Stir into corn mixture. Spread in a
greased, 8-inch-square baking pan. Cover with foil. Place in a
larger pan and pour boiling water half way up the side of the
smaller pan. Bake at 350 degrees for 50 minutes or until set.
• Remove smaller pan from water, uncover, and let stand
15 minutes. Sprinkle with chilies and parsley, if desired.
• This recipe yields 8 servings.
Cherry Tomatoes Stuffed with Spanish Olive Tapenade
Yield > 8
Keys : Appetizers Hors D Oeuvres Tomatoes Spanish Spain
European Mediterranean
Ingredients :
1/2 cup Spanish olives with
pimento
1 1/2 tsp Drained capers
1 tsp Brandy, preferably a
Spanish brandy,
such as Solera Gran
Reserva
1/4 tsp Freshly-grated lemon zest
2 tbl Extra-virgin olive oil
32 sm Cherry tomatoes
Chopped fresh parsley for
garnish
Method :
• Make the tapenade: In a food processor, pulse the olives
until chopped fine. Add the remaining tapenade ingredients
and pulse until olives are minced.
• With a sharp knife, slice the stem end (1/4-inch down)
and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each
tomato half, leaving the outside shell intact. Spoon a generous
1/4 teaspoon of the tapenade into each shell and garnish with
the parsley.
• This recipe yields 8 to 10 servings.
Keys : Appetizers Hors D Oeuvres Tomatoes Spanish Spain
European Mediterranean
Ingredients :
1/2 cup Spanish olives with
pimento
1 1/2 tsp Drained capers
1 tsp Brandy, preferably a
Spanish brandy,
such as Solera Gran
Reserva
1/4 tsp Freshly-grated lemon zest
2 tbl Extra-virgin olive oil
32 sm Cherry tomatoes
Chopped fresh parsley for
garnish
Method :
• Make the tapenade: In a food processor, pulse the olives
until chopped fine. Add the remaining tapenade ingredients
and pulse until olives are minced.
• With a sharp knife, slice the stem end (1/4-inch down)
and the bottom (1/8-inch up) from each tomato and discard.
Using a 1/4 teaspoon, remove the juice and seeds from each
tomato half, leaving the outside shell intact. Spoon a generous
1/4 teaspoon of the tapenade into each shell and garnish with
the parsley.
• This recipe yields 8 to 10 servings.
Cheesy Spanish Omelette
Yield > 4
Servings
Keys : Pork Egg Cheese Meats Eggs Main Dish Spanish Spain
European Mediterranean Spanish Hot
Ingredients :
1 tbl Olive oil
2 tbl Butter
1 x Onion, chopped
1 x Garlic clove, crushed
1 x Red bell pepper, seeded,
diced
3/4 cup Finely shredded green
cabbage
4 slc Bacon, chopped
1 tsp Fenugreek
1/2 tsp Ground coriander
4 x Eggs, beaten
1 tbl Cold water
Salt to taste
Fresh ground pepper to taste
1/2 cup Grated Cheddar cheese
Fresh Italian parsley sprigs
Method :
• Heat oil and butter in a medium-size flameproof skillet.
Add onion, garlic, bell pepper, cabbage and bacon and fry over
low heat 5 minutes, stirring occasionally. Add fenugreek and
coriander and stir well.
• Preheat broiler. Whisk eggs with cold water, salt and
pepper and pour into skillet. Swirl skillet to ensure an even
coating. Cook over low heat 3-4 minutes or until mixture is
golden brown underneath.
• Sprinkle with cheese and place under preheated broiler
and cook until mixture is set on top and cheese has melted.
• Cut in 4 wedges, garnish with bell pepper strips and
parsley sprigs, if desired, and serve hot.
Servings
Keys : Pork Egg Cheese Meats Eggs Main Dish Spanish Spain
European Mediterranean Spanish Hot
Ingredients :
1 tbl Olive oil
2 tbl Butter
1 x Onion, chopped
1 x Garlic clove, crushed
1 x Red bell pepper, seeded,
diced
3/4 cup Finely shredded green
cabbage
4 slc Bacon, chopped
1 tsp Fenugreek
1/2 tsp Ground coriander
4 x Eggs, beaten
1 tbl Cold water
Salt to taste
Fresh ground pepper to taste
1/2 cup Grated Cheddar cheese
Fresh Italian parsley sprigs
Method :
• Heat oil and butter in a medium-size flameproof skillet.
Add onion, garlic, bell pepper, cabbage and bacon and fry over
low heat 5 minutes, stirring occasionally. Add fenugreek and
coriander and stir well.
• Preheat broiler. Whisk eggs with cold water, salt and
pepper and pour into skillet. Swirl skillet to ensure an even
coating. Cook over low heat 3-4 minutes or until mixture is
golden brown underneath.
• Sprinkle with cheese and place under preheated broiler
and cook until mixture is set on top and cheese has melted.
• Cut in 4 wedges, garnish with bell pepper strips and
parsley sprigs, if desired, and serve hot.
Cazuela De Chorizo
Yield > 6
servings
Keys : Stews Spanish Spain European Mediterranean Hot
Ingredients :
1 med , onion finely chopped
2 x garlic cloves, finely chopped
1/2 tsp chopped fresh thyme or
pinch of dried
1/2 x bay leaf
7 x links chorizo sausage thinly
sliced (purchased
in the Spanish section in the
grocery store usually
sealed in plastic) thinly
sliced
1 tsp paprika
1 tsp white flour
1/4 cup dry white wine
1/3 cup good quality tomato sauce
1/3 cup water
8 sm boiling potatoes, boiled and
peeled
1/4 cup parsley
3 tbl of olive oil
Method :
• Heat oil in large skillet over med.heat. Add onion, garlic,
thyme and bay leaf and cook stirring just until onion is
transparent, about 5 minutes. Add chorizo and saute until
golden brown, about 4 minutes.
• Add paprika and flour and stir to coat chorizo. Cook 2 to
3 minutes pour in wine and cook briefly until it evaporates. Stir
in tomato sauce and water. lower heat and simmer gently
uncovered until sauce just coats the chorizo, about 5 minutes.
Serve hot over boiled potatoes. Sprinkle with parsley.
• Makes about 6 servings. Enjoy, its
different!
servings
Keys : Stews Spanish Spain European Mediterranean Hot
Ingredients :
1 med , onion finely chopped
2 x garlic cloves, finely chopped
1/2 tsp chopped fresh thyme or
pinch of dried
1/2 x bay leaf
7 x links chorizo sausage thinly
sliced (purchased
in the Spanish section in the
grocery store usually
sealed in plastic) thinly
sliced
1 tsp paprika
1 tsp white flour
1/4 cup dry white wine
1/3 cup good quality tomato sauce
1/3 cup water
8 sm boiling potatoes, boiled and
peeled
1/4 cup parsley
3 tbl of olive oil
Method :
• Heat oil in large skillet over med.heat. Add onion, garlic,
thyme and bay leaf and cook stirring just until onion is
transparent, about 5 minutes. Add chorizo and saute until
golden brown, about 4 minutes.
• Add paprika and flour and stir to coat chorizo. Cook 2 to
3 minutes pour in wine and cook briefly until it evaporates. Stir
in tomato sauce and water. lower heat and simmer gently
uncovered until sauce just coats the chorizo, about 5 minutes.
Serve hot over boiled potatoes. Sprinkle with parsley.
• Makes about 6 servings. Enjoy, its
different!
Cheesecake, Three Cities of Spain
Yield > 8
Keys : Cakes Frostings Vegetarian Low Calorie Fat Free Diet
Spanish Spain European Mediterranean
Ingredients :
For crust:
11 x graham crackers ground fine
1/3 cup unsalted butter softened
1/3 cup sugar
1/8 tsp salt
For filling:
24 oz nonfat plain yogurt orig was
3 - 8z pckg cream cheese
4 lrg eggs beaten lightly
1 tsp vanilla
1 cup sugar
For topping:
16 oz lowfat sour cream
1 tbl sugar
1 tsp vanilla
Method :
• Preheat oven to 350.
• Make crust: In a bowl, stir together crust ingredients.
Sprinkle the crumbs into a 9 inch springform pan and press
evenly over bottom and up the sides about 1 1/2 inches.
• Make filling: with an electric mixer beat cream cheese
until fluffy and add eggs a little at a time. Beat in vanilla and
sugar until just combined. Pour filling into crust and bake in
the middle of the oven for 45 min. Transfer cake to a rack and
let stand 5 min. Leave oven on. Make topping: stir together
topping ingredients. Gently spread over top of cake and return
to oven. Bake cake for 10 min. Remove from oven and let cool
completely. Cover with plastic wrap and refrigerate overnight.
Remove cake from refrigerator and let stand at room
temperature 30 min. Serve with strawberries if desired.
• * I used yogurt cheese made from fatfree yogurt and left
to drain for 36 hours.
• ** I used lf sour cream.
• NOTES : If anybody has tips for reducing fat in the crust,
I would love to hear them! And if anybody has an idea as to
why the cake is named like that, I would love to know!
• When I make my yogurt-based cheesecake, I use the fatfree
Healthy Choice fruit cookies as the crust. They are very
moist and I just crumble them up and press in the bottom of
my springform pan. This method works very well for me and
adds a lot of flavor to the
Keys : Cakes Frostings Vegetarian Low Calorie Fat Free Diet
Spanish Spain European Mediterranean
Ingredients :
For crust:
11 x graham crackers ground fine
1/3 cup unsalted butter softened
1/3 cup sugar
1/8 tsp salt
For filling:
24 oz nonfat plain yogurt orig was
3 - 8z pckg cream cheese
4 lrg eggs beaten lightly
1 tsp vanilla
1 cup sugar
For topping:
16 oz lowfat sour cream
1 tbl sugar
1 tsp vanilla
Method :
• Preheat oven to 350.
• Make crust: In a bowl, stir together crust ingredients.
Sprinkle the crumbs into a 9 inch springform pan and press
evenly over bottom and up the sides about 1 1/2 inches.
• Make filling: with an electric mixer beat cream cheese
until fluffy and add eggs a little at a time. Beat in vanilla and
sugar until just combined. Pour filling into crust and bake in
the middle of the oven for 45 min. Transfer cake to a rack and
let stand 5 min. Leave oven on. Make topping: stir together
topping ingredients. Gently spread over top of cake and return
to oven. Bake cake for 10 min. Remove from oven and let cool
completely. Cover with plastic wrap and refrigerate overnight.
Remove cake from refrigerator and let stand at room
temperature 30 min. Serve with strawberries if desired.
• * I used yogurt cheese made from fatfree yogurt and left
to drain for 36 hours.
• ** I used lf sour cream.
• NOTES : If anybody has tips for reducing fat in the crust,
I would love to hear them! And if anybody has an idea as to
why the cake is named like that, I would love to know!
• When I make my yogurt-based cheesecake, I use the fatfree
Healthy Choice fruit cookies as the crust. They are very
moist and I just crumble them up and press in the bottom of
my springform pan. This method works very well for me and
adds a lot of flavor to the
Cauliflower in Peppery Sauce - (Coliflor En Salsa Romesco)
Yield > 4
Keys : Cauliflower Vegetables Side Dish Spanish Spain European
Mediterranean Spanish
Ingredients :
1 sm head Cauliflower washed
and divided into flowerets
1 x Romesco Sauce - (Salsa
Romesco) see * Note
Method :
• Boil cauliflower (10 to 15 minutes) or steam it (20 or
more minutes). Prepare the Romesco Sauce while the
cauliflower is cooking. When cauliflower is tender, drain
thoroughly, put in a warmed bowl, pour sauce over, toss, and
serve.
Keys : Cauliflower Vegetables Side Dish Spanish Spain European
Mediterranean Spanish
Ingredients :
1 sm head Cauliflower washed
and divided into flowerets
1 x Romesco Sauce - (Salsa
Romesco) see * Note
Method :
• Boil cauliflower (10 to 15 minutes) or steam it (20 or
more minutes). Prepare the Romesco Sauce while the
cauliflower is cooking. When cauliflower is tender, drain
thoroughly, put in a warmed bowl, pour sauce over, toss, and
serve.
Cauliflower in Hot Vinegar Dressing
Yield > 4
Keys : Cauliflower Vegetables Side Dish Spanish Spain European
Mediterranean Spanish
Ingredients :
(Coliflor Al Ajo Arriero)
1 sm head Cauliflower washed
and divided into flowerets
2 x Garlic cloves
1/4 cup Olive oil
2 tbl Vinegar
2 tbl Water in which cauliflower
cooked
1 tsp Paprika
Salt to taste
Method :
• Boil cleaned head of cauliflower until tender (10 to 15
minutes). On the side, heat olive oil and fry garlic cloves until
browned. Discard cloves, add paprika with pan off fire, stir in 2
tablespoons vinegar and 2 tablespoons of water from the
cooking of the cauliflower. Heat sauce, season with salt and
pepper, and pour over drained cauliflower. Cover and cook 10
minutes over very low heat.
Keys : Cauliflower Vegetables Side Dish Spanish Spain European
Mediterranean Spanish
Ingredients :
(Coliflor Al Ajo Arriero)
1 sm head Cauliflower washed
and divided into flowerets
2 x Garlic cloves
1/4 cup Olive oil
2 tbl Vinegar
2 tbl Water in which cauliflower
cooked
1 tsp Paprika
Salt to taste
Method :
• Boil cleaned head of cauliflower until tender (10 to 15
minutes). On the side, heat olive oil and fry garlic cloves until
browned. Discard cloves, add paprika with pan off fire, stir in 2
tablespoons vinegar and 2 tablespoons of water from the
cooking of the cauliflower. Heat sauce, season with salt and
pepper, and pour over drained cauliflower. Cover and cook 10
minutes over very low heat.
Catalan Salad - (Ensalada Catalana)
Yield > 1
Keys : Salads Dressings Spanish Spain European Mediterranean
Spanish
Ingredients :
Catalan Salad
Method :
• The basic ingredients of a summer salad are:
• Romaine or curly endive lettuce - washed, dried, separated into leaves, and broken into manageable
size. This forms the bed of the salad.
• Tomatoes - cut into slices or quarters.
• Sweet raw onion - cut into thin rings or slices. (If the onion is very strong, it is soaked in vinegar and
water for an hour before serving to reduce sharpness.)
• Green and red peppers - cut into thin rings.
• Green and black olives
• Optional additions (or winter substitutes) are:
• Radishes - whole or sliced.
• Celery stalk - cubed.
• Hard-boiled eggs - in rings or quarters.
• For a more substantial first dish, the salad may be dotted with bits of canned tuna or shreds of desalted
cod fish. It may be surrounded by slices of sausage or accompanied by side platters containing a few sliced
hams and sausages. The salad is sprinkled liberally with olive oil; lightly with vinegar and salt.
Keys : Salads Dressings Spanish Spain European Mediterranean
Spanish
Ingredients :
Catalan Salad
Method :
• The basic ingredients of a summer salad are:
• Romaine or curly endive lettuce - washed, dried, separated into leaves, and broken into manageable
size. This forms the bed of the salad.
• Tomatoes - cut into slices or quarters.
• Sweet raw onion - cut into thin rings or slices. (If the onion is very strong, it is soaked in vinegar and
water for an hour before serving to reduce sharpness.)
• Green and red peppers - cut into thin rings.
• Green and black olives
• Optional additions (or winter substitutes) are:
• Radishes - whole or sliced.
• Celery stalk - cubed.
• Hard-boiled eggs - in rings or quarters.
• For a more substantial first dish, the salad may be dotted with bits of canned tuna or shreds of desalted
cod fish. It may be surrounded by slices of sausage or accompanied by side platters containing a few sliced
hams and sausages. The salad is sprinkled liberally with olive oil; lightly with vinegar and salt.
Catalan Tomato Bread - (Pa Amb Tomaquet)
Yield > 4
Keys : Appetizers Spanish Spain European Mediterranean
Ingredients :
8 x anchovy filets
(or 4 very thin slices prosciutto)
4 slc country-style French or Italian
bread (thick slices)
4 sm very ripe fresh tomatoes
Mild extra-virgin olive oil
Salt to taste
Method :
• If using, soak anchovy filets in water for 1 hour and pat
dry.
• Grill the bread lightly on a wood-burning fire or barbecue,
or toast lightly under a broiler (turning once in the latter case).
• Cut the tomatoes in half crosswise. Rub both sides of the
toast (including the crust) with the cut side, squeezing gently
as you do, to leave a thin red film, including some seeds and
bits of tomato flesh, on both surfaces. Drizzle oil on both sides
of the toast to taste, then salt to taste. Place anchovies or
prosciutto on top of the toast, and serve with knife and fork.
• This recipe yields 4 appetzer servings.
Keys : Appetizers Spanish Spain European Mediterranean
Ingredients :
8 x anchovy filets
(or 4 very thin slices prosciutto)
4 slc country-style French or Italian
bread (thick slices)
4 sm very ripe fresh tomatoes
Mild extra-virgin olive oil
Salt to taste
Method :
• If using, soak anchovy filets in water for 1 hour and pat
dry.
• Grill the bread lightly on a wood-burning fire or barbecue,
or toast lightly under a broiler (turning once in the latter case).
• Cut the tomatoes in half crosswise. Rub both sides of the
toast (including the crust) with the cut side, squeezing gently
as you do, to leave a thin red film, including some seeds and
bits of tomato flesh, on both surfaces. Drizzle oil on both sides
of the toast to taste, then salt to taste. Place anchovies or
prosciutto on top of the toast, and serve with knife and fork.
• This recipe yields 4 appetzer servings.
Cataplana
Yield > 4
Keys : Soups Stews Clams Mussels Seafood Spanish Spain
European Mediterranean
Ingredients :
4 lb Cockles
(littleneck or other small
clams may be substituted)
1 x Red bell pepper
1 x Green bell pepper
1 x Onion
1 sm Zucchini, with skin
1 sm Yellow crookneck squash,
with skin
1 x Hard, smoked linguica
sausage - (abt 6 oz)
(or substitute prosciutto)
1 lrg Ripe tomato seeded, diced
2 cup Fish stock or clam juice - (to
3 cups)
3/4 cup White Port wine
Freshly-ground black pepper
to taste
Juice of 1 lemon
2 tbl Chopped fresh parsley for
garnish
Method :
• Wash cockles or clams under cold running water and
scrub with a stiff brush. Place in a large bowl, cover with a wet
towel, and reserve in the refrigerator.
• Core and seed peppers. Cut into fine julienne, about 2-
inches long. Cut onion, zucchini, and yellow squash into similar
julienne. Cut sausage or prosciutto into thin 2-inch lengths and
finely julienne.
• Grease both halves of the interior of a cataplana, or large
heavy Dutch-oven kettle, with butter. Put the clams in first,
then the julienned vegetables, sausage, tomato, fish stock,
Port, and pepper. Tightly close the two halves of the cataplana,
using the pin and the clips on the outside to get a snug fit.
Then place the closed dish over high heat for 10 minutes, or
until the shells open. Just before the 10 minutes are up, open
the cataplana, add the lemon juice and close it again for a
minute or two.
• Remove the cataplana from the stove and open it at the
table. Sprinkle with chopped parsley, ladle into soup bowls,
and serve immediately.
• This recipe yields 4 to 6 servings.
Keys : Soups Stews Clams Mussels Seafood Spanish Spain
European Mediterranean
Ingredients :
4 lb Cockles
(littleneck or other small
clams may be substituted)
1 x Red bell pepper
1 x Green bell pepper
1 x Onion
1 sm Zucchini, with skin
1 sm Yellow crookneck squash,
with skin
1 x Hard, smoked linguica
sausage - (abt 6 oz)
(or substitute prosciutto)
1 lrg Ripe tomato seeded, diced
2 cup Fish stock or clam juice - (to
3 cups)
3/4 cup White Port wine
Freshly-ground black pepper
to taste
Juice of 1 lemon
2 tbl Chopped fresh parsley for
garnish
Method :
• Wash cockles or clams under cold running water and
scrub with a stiff brush. Place in a large bowl, cover with a wet
towel, and reserve in the refrigerator.
• Core and seed peppers. Cut into fine julienne, about 2-
inches long. Cut onion, zucchini, and yellow squash into similar
julienne. Cut sausage or prosciutto into thin 2-inch lengths and
finely julienne.
• Grease both halves of the interior of a cataplana, or large
heavy Dutch-oven kettle, with butter. Put the clams in first,
then the julienned vegetables, sausage, tomato, fish stock,
Port, and pepper. Tightly close the two halves of the cataplana,
using the pin and the clips on the outside to get a snug fit.
Then place the closed dish over high heat for 10 minutes, or
until the shells open. Just before the 10 minutes are up, open
the cataplana, add the lemon juice and close it again for a
minute or two.
• Remove the cataplana from the stove and open it at the
table. Sprinkle with chopped parsley, ladle into soup bowls,
and serve immediately.
• This recipe yields 4 to 6 servings.
Catalan Peasant Soup - (Escudella De Pages)
Yield > 4
Keys : Soups Stews Spanish Spain European Mediterranean
Spanish
Ingredients :
1/2 cup Dry white beans
1 sm Ham bone
1 x Marrow bone (veal or beef)
1/4 x Chicken or 2 small serving
pieces
6 slc Cooked pork sausage thick
slices
2 slc Cured ham thin slices,
(about the size of the palm
of your hand)
8 cup Cold water
1/2 head Cabbage cut in chunks
1 lrg Potato cut in eighths
1/4 cup Raw rice
1 cup Thin noodles
1 cup Cooked chick-peas
1 tsp Salt
Method :
• Rinse the beans in cold water and tie the bones in
cheesecloth. Put both with the chicken, sausage, and ham in a
pot or casserole with 8 cups of cold water and salt. Bring to a
boil, reduce flame, and cook gently, covered, about 2 hours or
until beans are cooked and chicken very tender. Remove ham
and marrow bones and discard them. Put chicken aside. If
there is little liquid left, add a bit of water for the cooking of
the remaining ingredients and bring soup to a rapid boil. When
it is boiling, put in cabbage, potatoes, rice, noodles, chickpeas,
and pepper to taste. Continue cooking over medium
flame for 30 minutes (or until newly added ingredients are
cooked through). A few minutes before serving, put chicken
meat, removed from bones and shredded, in the pot to heat.
Correct seasoning and serve.
• Comments: Unlike many stews and soups, this one is
only good the day it is made, and is best served immediately.
It should be very thick: it is as much stew as soup and
constitutes a hearty one-dish meal.
Keys : Soups Stews Spanish Spain European Mediterranean
Spanish
Ingredients :
1/2 cup Dry white beans
1 sm Ham bone
1 x Marrow bone (veal or beef)
1/4 x Chicken or 2 small serving
pieces
6 slc Cooked pork sausage thick
slices
2 slc Cured ham thin slices,
(about the size of the palm
of your hand)
8 cup Cold water
1/2 head Cabbage cut in chunks
1 lrg Potato cut in eighths
1/4 cup Raw rice
1 cup Thin noodles
1 cup Cooked chick-peas
1 tsp Salt
Method :
• Rinse the beans in cold water and tie the bones in
cheesecloth. Put both with the chicken, sausage, and ham in a
pot or casserole with 8 cups of cold water and salt. Bring to a
boil, reduce flame, and cook gently, covered, about 2 hours or
until beans are cooked and chicken very tender. Remove ham
and marrow bones and discard them. Put chicken aside. If
there is little liquid left, add a bit of water for the cooking of
the remaining ingredients and bring soup to a rapid boil. When
it is boiling, put in cabbage, potatoes, rice, noodles, chickpeas,
and pepper to taste. Continue cooking over medium
flame for 30 minutes (or until newly added ingredients are
cooked through). A few minutes before serving, put chicken
meat, removed from bones and shredded, in the pot to heat.
Correct seasoning and serve.
• Comments: Unlike many stews and soups, this one is
only good the day it is made, and is best served immediately.
It should be very thick: it is as much stew as soup and
constitutes a hearty one-dish meal.
Catalan Roast - (Rustido a La Catalana)
Yield > 4
Keys : Veal Main Dish Meats Spanish Spain European
Mediterranean Spanish
Ingredients :
2 lb Veal roast
2 tbl Lard
1/4 cup Dark rum
3/4 cup Dry white wine
1 head Garlic unpeeled
1 sprg Thyme
6 x Black pepper grains
2 x Cloves
1 x Bay leaf
Salt and pepper to taste
1/2 stk Cinnamon
Method :
• Heat lard. Brown thyme, bay leaf, cinnamon stick, pepper
grains, head of garlic, and the cloves in a deep casserole with
the meat over a moderate fire. Turn the meat frequently until
well browned, then sprinkle with salt and pepper, pour wine
and rum over it, cover casserole, and cook over fairly low
flame for 2 hours or until meat is tender. If necessary, add
small amounts of hot water during cooking.
• Before serving, strain sauce. Slice meat and serve in
sauce.
• Comments: This delicious dish is quick to assemble and,
once cooking, needs very little attention.
• Meat reheated slowly in sauce the following day is
excellent.
Keys : Veal Main Dish Meats Spanish Spain European
Mediterranean Spanish
Ingredients :
2 lb Veal roast
2 tbl Lard
1/4 cup Dark rum
3/4 cup Dry white wine
1 head Garlic unpeeled
1 sprg Thyme
6 x Black pepper grains
2 x Cloves
1 x Bay leaf
Salt and pepper to taste
1/2 stk Cinnamon
Method :
• Heat lard. Brown thyme, bay leaf, cinnamon stick, pepper
grains, head of garlic, and the cloves in a deep casserole with
the meat over a moderate fire. Turn the meat frequently until
well browned, then sprinkle with salt and pepper, pour wine
and rum over it, cover casserole, and cook over fairly low
flame for 2 hours or until meat is tender. If necessary, add
small amounts of hot water during cooking.
• Before serving, strain sauce. Slice meat and serve in
sauce.
• Comments: This delicious dish is quick to assemble and,
once cooking, needs very little attention.
• Meat reheated slowly in sauce the following day is
excellent.
Catalan Cream Custard - (Crema Catalana)
Yield > 6
Keys : Desserts Spanish Spain European Mediterranean Spanish
Ingredients :
4 1/2 cup Milk
7 x Egg yolks
1 1/3 cup Sugar
3 tbl Cornstarch
1 stk Cinnamon
Rind of 1/2 lemon
Method :
• Heat 3 1/2 cups milk with cinnamon stick broken in
pieces and lemon rind. Bring to a boil and simmer 5 to 6
minutes.
• Separate yolks from whites. Add half of remaining cold
milk to yolks and beat well. Add rest of cold milk to cornstarch
and beat.
• Strain boiled milk into clean saucepan. While stirring it
constantly over the fire without letting it come to a boil, add in
rapid succession 2/3 cup sugar, the egg yolk mixture, and the
cornstarch diluted in milk. The custard will thicken quickly.
Continue stirring until it is the consistency of a thick cream
sauce. Pour at once into six shallow dessert plates.
• When custard has cooled to room temperature, sprinkle
surface with remaining sugar. Put under hot broiler just long
enough to turn sugar an even light brown. Chill cream before
serving.
• Comments: Catalan cream custard can be made with
only five egg yolks, or, for a very rich dessert, with as many as
ten yolks for 4 1/2 cups of milk.
Keys : Desserts Spanish Spain European Mediterranean Spanish
Ingredients :
4 1/2 cup Milk
7 x Egg yolks
1 1/3 cup Sugar
3 tbl Cornstarch
1 stk Cinnamon
Rind of 1/2 lemon
Method :
• Heat 3 1/2 cups milk with cinnamon stick broken in
pieces and lemon rind. Bring to a boil and simmer 5 to 6
minutes.
• Separate yolks from whites. Add half of remaining cold
milk to yolks and beat well. Add rest of cold milk to cornstarch
and beat.
• Strain boiled milk into clean saucepan. While stirring it
constantly over the fire without letting it come to a boil, add in
rapid succession 2/3 cup sugar, the egg yolk mixture, and the
cornstarch diluted in milk. The custard will thicken quickly.
Continue stirring until it is the consistency of a thick cream
sauce. Pour at once into six shallow dessert plates.
• When custard has cooled to room temperature, sprinkle
surface with remaining sugar. Put under hot broiler just long
enough to turn sugar an even light brown. Chill cream before
serving.
• Comments: Catalan cream custard can be made with
only five egg yolks, or, for a very rich dessert, with as many as
ten yolks for 4 1/2 cups of milk.
Catalan Fish Soup - (Sopa De Pescado a La Catalana)
Yield > 6
Keys : Fish Ocean Soups Stews Seafood Spanish Spain European
Mediterranean Spanish
Ingredients :
4 lb Cleaned fish and shellfish
see * Note
(with the fish cut into slices)
1 sm Onion minced
1 med Tomato chopped
1/3 cup Olive oil
3 x Garlic cloves peeled
12 x Toasted almonds peeled
10 cup Water
4 slc White bread cut in fine
shavings
1 x Bay leaf
2 sprg Parsley
Salt and pepper to taste
Method :
• * Note: Use any lean white fish, small or large, cleaned,
but with heads and tails. Any shellfish is suitable: for example,
a few clams or mussels and four or five shrimp or small crabs
or a crayfish.
• Put fish in 10 cups boiling water. Boil 15 minutes
covered. Heat olive oil. Fry minced onion. When it takes on
color, add tomato. Let tomato liquid reduce. Add tomato-onion
mixture, bay leaf, and parsley to fish when it has been boiling
15 minutes. Boil 15 minutes longer, covered. Place bread
shavings in a separate pot. Strain fish soup over bread and
return soup to fire. Crush almonds with garlic in a mortar; add
to soup. Boil soup slowly for 10 minutes more while separating
shells, bones, and skin from fish and shellfish. Strain soup a
second time, reheat with cleaned fish and shellfish, season,
and serve.
Keys : Fish Ocean Soups Stews Seafood Spanish Spain European
Mediterranean Spanish
Ingredients :
4 lb Cleaned fish and shellfish
see * Note
(with the fish cut into slices)
1 sm Onion minced
1 med Tomato chopped
1/3 cup Olive oil
3 x Garlic cloves peeled
12 x Toasted almonds peeled
10 cup Water
4 slc White bread cut in fine
shavings
1 x Bay leaf
2 sprg Parsley
Salt and pepper to taste
Method :
• * Note: Use any lean white fish, small or large, cleaned,
but with heads and tails. Any shellfish is suitable: for example,
a few clams or mussels and four or five shrimp or small crabs
or a crayfish.
• Put fish in 10 cups boiling water. Boil 15 minutes
covered. Heat olive oil. Fry minced onion. When it takes on
color, add tomato. Let tomato liquid reduce. Add tomato-onion
mixture, bay leaf, and parsley to fish when it has been boiling
15 minutes. Boil 15 minutes longer, covered. Place bread
shavings in a separate pot. Strain fish soup over bread and
return soup to fire. Crush almonds with garlic in a mortar; add
to soup. Boil soup slowly for 10 minutes more while separating
shells, bones, and skin from fish and shellfish. Strain soup a
second time, reheat with cleaned fish and shellfish, season,
and serve.
Catalan Noodles in Sauce - (Tallarines a La Catalana)
Yield > 6
Keys : Pasta Pork Sausage Meats Spanish Spain European
Mediterranean Spanish
Ingredients :
1 lb Egg noodles
1 lb Pork spareribs cut 2" long
pieces
18 slc Cooked pork sausage
1/2 lb Lean salt pork cubed
1 lrg Onion chopped fine
3 med Tomatoes peeled and
chopped
2 med Garlic cloves minced
15 x Toasted almonds peeled
3 tbl Pine nuts
Fresh parsley several sprigs
11 cup Meat stock or beef bouillon
boiling
3 tbl Olive oil
Ground black pepper
Salt to taste
Method :
• Brown spareribs in 3 tablespoons olive oil in a large
casserole with cubed salt pork. Add minced garlic and chopped
onion. When onion is golden and soft, add peeled, chopped
tomatoes. Fry until sauce thickens. Add boiling meat stock or
beef bouillon and slices of cooked sausage; let it boil 5
minutes. In a mortar, pound the almonds, pine nuts, and
parsley. Add a little liquid from the casserole to dissolve the
paste, then pour the paste into the casserole. Mix well, add
uncooked noodles, season with black pepper, stir, and boil
slowly for 20 minutes or until noodles are done and sauce has
thickened. Stir to prevent sticking, particularly toward end of
cooking time. If meat stock or bouillon is salty, no more salt
may be needed; check seasoning when cooking time is almost
completed. Serve in the casserole.
Keys : Pasta Pork Sausage Meats Spanish Spain European
Mediterranean Spanish
Ingredients :
1 lb Egg noodles
1 lb Pork spareribs cut 2" long
pieces
18 slc Cooked pork sausage
1/2 lb Lean salt pork cubed
1 lrg Onion chopped fine
3 med Tomatoes peeled and
chopped
2 med Garlic cloves minced
15 x Toasted almonds peeled
3 tbl Pine nuts
Fresh parsley several sprigs
11 cup Meat stock or beef bouillon
boiling
3 tbl Olive oil
Ground black pepper
Salt to taste
Method :
• Brown spareribs in 3 tablespoons olive oil in a large
casserole with cubed salt pork. Add minced garlic and chopped
onion. When onion is golden and soft, add peeled, chopped
tomatoes. Fry until sauce thickens. Add boiling meat stock or
beef bouillon and slices of cooked sausage; let it boil 5
minutes. In a mortar, pound the almonds, pine nuts, and
parsley. Add a little liquid from the casserole to dissolve the
paste, then pour the paste into the casserole. Mix well, add
uncooked noodles, season with black pepper, stir, and boil
slowly for 20 minutes or until noodles are done and sauce has
thickened. Stir to prevent sticking, particularly toward end of
cooking time. If meat stock or bouillon is salty, no more salt
may be needed; check seasoning when cooking time is almost
completed. Serve in the casserole.
Catalan Onion Omelet
Yield > 2
Keys : Omelets Egg Spanish Spain European Mediterranean
Spanish
Ingredients :
1 lrg Onion chopped
3 tbl Olive oil
4 x Eggs
Salt to taste
Method :
• Heat olive oil to the verge of smoking and fry chopped
onion rapidly until well browned; stir frequently. Beat 2 eggs in
each of two bowls with a little salt. When onions have browned
and cooled slightly, divide them and put half in each bowl. Stir
mixtures while reheating frying pan with additional oil (if
needed to cover the bottom of the pan). 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
Keys : Omelets Egg Spanish Spain European Mediterranean
Spanish
Ingredients :
1 lrg Onion chopped
3 tbl Olive oil
4 x Eggs
Salt to taste
Method :
• Heat olive oil to the verge of smoking and fry chopped
onion rapidly until well browned; stir frequently. Beat 2 eggs in
each of two bowls with a little salt. When onions have browned
and cooled slightly, divide them and put half in each bowl. Stir
mixtures while reheating frying pan with additional oil (if
needed to cover the bottom of the pan). 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
Castillian Hot Chocolate
Yield > 1
Keys : Beverages Drinks Chocolate Non Alcoholic Spanish Spain
European Mediterranean
Ingredients :
55 gm unsweetened powdered cocoa
200 gm sugar
25 gm cornstarch (cornflour)
120 ml water
1 lt milk
Method :
• 1. Mix the cocoa and sugar together.
• 2. Dissolve the cornstarch (cornflour) in the water and
combine with the cocoa-sugar mixture in a medium-sized
saucepan. Stir this until it is a smooth paste.
• 3. Begin heating this mixture, continuously stirring it with
a whisk. Gradually pour in the milk. Continue stirring as you
bring it to a simmer.
• 4. Simmer, stirring often, for about 10 minutes. The
cocoa is ready when it thickens and is glossy and smooth.
• I first tasted this wonderful beverage while touring in
northern Spain with a choir. It's not like any hot chocolate I've
had anywhere else, and I was delighted to find a recipe in The
Vegetarian Epicure Book Two. It is the best hot chocolate in
the world (at least to me.)
• The consistency of the finished product should resemble
chocolate pudding that didn't quite set. If you halve this recipe,
you'll get just the right amount for two large mug-fulls. This
cocoa is especially fantastic when you dip churros into it (a
churro is a sugary, deep-fried, doughnut-like stick, and if
anyone wants to send out a recipe, I'd be most grateful).
• Difficulty : easy.
• Precision : measure the ingredients.
Keys : Beverages Drinks Chocolate Non Alcoholic Spanish Spain
European Mediterranean
Ingredients :
55 gm unsweetened powdered cocoa
200 gm sugar
25 gm cornstarch (cornflour)
120 ml water
1 lt milk
Method :
• 1. Mix the cocoa and sugar together.
• 2. Dissolve the cornstarch (cornflour) in the water and
combine with the cocoa-sugar mixture in a medium-sized
saucepan. Stir this until it is a smooth paste.
• 3. Begin heating this mixture, continuously stirring it with
a whisk. Gradually pour in the milk. Continue stirring as you
bring it to a simmer.
• 4. Simmer, stirring often, for about 10 minutes. The
cocoa is ready when it thickens and is glossy and smooth.
• I first tasted this wonderful beverage while touring in
northern Spain with a choir. It's not like any hot chocolate I've
had anywhere else, and I was delighted to find a recipe in The
Vegetarian Epicure Book Two. It is the best hot chocolate in
the world (at least to me.)
• The consistency of the finished product should resemble
chocolate pudding that didn't quite set. If you halve this recipe,
you'll get just the right amount for two large mug-fulls. This
cocoa is especially fantastic when you dip churros into it (a
churro is a sugary, deep-fried, doughnut-like stick, and if
anyone wants to send out a recipe, I'd be most grateful).
• Difficulty : easy.
• Precision : measure the ingredients.
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