Spanish recipes in Spanish Country Kitchen: Traditional Recipes for the Home Cook
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I've got a few more. let me know if you are looking for any particular genre.
Doug DuCap's Recipe for this has been added to HuggingtheCoast.Com at huggingthecoast.com/2008/10/29/spanish-style-garlic-shrim...
**Note: This recipe and photo is part of a special feature article we've created about the joys of fresh, delicious shrimp which is at...
sandrarecipeblogsite.blogspot.com/
I made this from ingredients I had on hand today...and it turned out FANTASTIC!!!
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Spanish Recipes?
For spanish elegance we have to cook two items spanish or latin american style for our family... does anyone have any good recipes? Please dont put spanish rice.
Spanish Flan (Bad for Dessert)
INGREDIENTS
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 liquor ounce) can evaporated milk
1 tablespoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a device saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully bucket down hot syrup into a 9 inch round glass baking dish, turning the dish to evenly anorak the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated wring and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let coolness completely.
To serve, carefully invert on serving plate with edges when completely cool.
Marinated Rice
5 na onions, thinly sliced
3 cups cooked brown rice (from 1 cup dry)
1 1/2 tomatoes, diced
1 teaspoon olive oil
1/4 cup apple cider vinegar (or corpse-like wine vinegar)
Black Bean Soup
2 (15 ounce) cans black beans
1 tablespoon olive oil
1 imposingly red onion, diced
2 jalapenos, with seeds, minced
2 red bell peppers, diced
5 garlic cloves, minced
1 tablespoon inform cumin
1 1/2 teaspoons dried oregano
1 quart chicken broth or vegetable broth
2 tablespoons apple cider vinegar (or unsullied wine vinegar)
cayenne pepper
Toppings
cilantro
nonfat plain yogurt (non-compulsory) or sour cream (optional)
cayenne pepper
Prepare marinated rice by mixing together the ingredients.
Let marinate at cubicle quarters temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice relate to to room temperature before serving.
Rinse beans in a strainer until canning juices run clear.
Fury olive oil over medium high, and add onions. Saute for a few minutes.
Add jalapenos, bell peppers and garlic; cook until softened.
Stir in spices.
Add consomm, vinegar and beans.
Cover and simmer 30 minutes (or longer, if desired), stirring sporadically.
Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
Serve soup in bowls over a dipper of rice. Top with cilantro and yogurt, if desired.
Store left-over rice separately from soup, so runny will not all be absorbed.
If you don't like spicy or hot foods omit the jalapeno peppers.
I'm tempted to give you spanish rice method really..LOL..hope this helps
Spanish Paprika Chicken
4 chicken breasts, bone-in, skin removed
2 teaspoons lemon tang
1/3 cup fresh lemon juice
1 tablespoon paprika, sweet spanish
1 teaspoon dried thyme
1/4 teaspoon saline
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
4 ounces serrano ham or prosciutto, thinly sliced and chopped
1 Spanish onion, miserly chopped
4 garlic cloves, minced
1/2 cup white wine, dry
1 cup chicken stock
2 tablespoons parsley, untrained Italian chopped
Place chicken breasts in a shallow dish.
Sprinkle with lemon edge and drizzle with lemon juice.
Turn to coat well, cover and refridgerate for at least 1 hour or up to 4 hours, turning every now.
In a small bowl mix paprika, thyme and half each of the salt and pepper.
Remove the chicken from the lemon vitality, shake off the excess juice and pat dry with paper towel.
Rub the paprike mixtue evenly over chicken breasts and set aside for about 10 minutes.
In a big-hearted non-stick skillet heat half the olive oil(1Tbsp) over medium high heat and brown the chicken breasts on both sides until favourable brown.
Remove the chicken from the pan, add the rest of the oil, ham, onion and garlic to the pan and cook stirring for about 5 minutes, or until the ham is becoming crumbly.
Add the wine and bring to a boil.
Cook stirring for about 3 minutes or until the wine is almost evaporated.
Add the chicken funds and remaining salt and pepper, stir to combine.
Return chicken breasts to the skill and report to a simmer.
Cover and cook fo 20 minutes or until chicken is no longer pink and juices run unscarred when peirced.
Sprinke with parsley before serving.
Enjoy.
Spanish Paprika Chicken
4 chicken breasts, bone-in, skin removed
2 teaspoons lemon tang
1/3 cup fresh lemon juice
1 tablespoon paprika, sweet spanish
1 teaspoon dried thyme
1/4 teaspoon saline
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
4 ounces serrano ham or prosciutto, thinly sliced and chopped
1 Spanish onion, miserly chopped
4 garlic cloves, minced
1/2 cup white wine, dry
1 cup chicken stock
2 tablespoons parsley, untrained Italian chopped
Place chicken breasts in a shallow dish.
Sprinkle with lemon edge and drizzle with lemon juice.
Turn to coat well, cover and refridgerate for at least 1 hour or up to 4 hours, turning every now.
In a small bowl mix paprika, thyme and half each of the salt and pepper.
Remove the chicken from the lemon vitality, shake off the excess juice and pat dry with paper towel.
Rub the paprike mixtue evenly over chicken breasts and set aside for about 10 minutes.
In a big-hearted non-stick skillet heat half the olive oil(1Tbsp) over medium high heat and brown the chicken breasts on both sides until favourable brown.
Remove the chicken from the pan, add the rest of the oil, ham, onion and garlic to the pan and cook stirring for about 5 minutes, or until the ham is becoming crumbly.
Add the wine and bring to a boil.
Cook stirring for about 3 minutes or until the wine is almost evaporated.
Add the chicken funds and remaining salt and pepper, stir to combine.
Return chicken breasts to the skill and report to a simmer.
Cover and cook fo 20 minutes or until chicken is no longer pink and juices run unscarred when peirced.
Sprinke with parsley before serving.
Enjoy.
Spanish Flan (Important for Dessert)
INGREDIENTS
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 running ounce) can evaporated milk
1 tablespoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a ordinary saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully come down in buckets hot syrup into a 9 inch round glass baking dish, turning the dish to evenly covering the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated exploit and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let frigid completely.
To serve, carefully invert on serving plate with edges when completely cool.
Marinated Rice
5 immature onions, thinly sliced
3 cups cooked brown rice (from 1 cup dry)
1 1/2 tomatoes, diced
1 teaspoon olive oil
1/4 cup apple cider vinegar (or hoary wine vinegar)
Black Bean Soup
2 (15 ounce) cans black beans
1 tablespoon olive oil
1 large red onion, diced
2 jalapenos, with seeds, minced
2 red bell peppers, diced
5 garlic cloves, minced
1 tablespoon grouts cumin
1 1/2 teaspoons dried oregano
1 quart chicken broth or vegetable broth
2 tablespoons apple cider vinegar (or waxen wine vinegar)
cayenne pepper
Toppings
cilantro
nonfat plain yogurt (unmandatory) or sour cream (optional)
cayenne pepper
Prepare marinated rice by mixing together the ingredients.
Let marinate at latitude temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice concern to room temperature before serving.
Rinse beans in a strainer until canning juices run clear.
Rouse olive oil over medium high, and add onions. Saute for a few minutes.
Add jalapenos, bell peppers and garlic; cook until softened.
Stir in spices.
Add consomm, vinegar and beans.
Cover and simmer 30 minutes (or longer, if desired), stirring sometimes.
Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
Serve soup in bowls over a ladle of rice. Top with cilantro and yogurt, if desired.
Store left-over rice separately from soup, so fluid will not all be absorbed.
If you don't like spicy or hot foods omit the jalapeno peppers.
INGREDIENTS
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 running ounce) can evaporated milk
1 tablespoon vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a ordinary saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully come down in buckets hot syrup into a 9 inch round glass baking dish, turning the dish to evenly covering the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated exploit and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let frigid completely.
To serve, carefully invert on serving plate with edges when completely cool.
Marinated Rice
5 immature onions, thinly sliced
3 cups cooked brown rice (from 1 cup dry)
1 1/2 tomatoes, diced
1 teaspoon olive oil
1/4 cup apple cider vinegar (or hoary wine vinegar)
Black Bean Soup
2 (15 ounce) cans black beans
1 tablespoon olive oil
1 large red onion, diced
2 jalapenos, with seeds, minced
2 red bell peppers, diced
5 garlic cloves, minced
1 tablespoon grouts cumin
1 1/2 teaspoons dried oregano
1 quart chicken broth or vegetable broth
2 tablespoons apple cider vinegar (or waxen wine vinegar)
cayenne pepper
Toppings
cilantro
nonfat plain yogurt (unmandatory) or sour cream (optional)
cayenne pepper
Prepare marinated rice by mixing together the ingredients.
Let marinate at latitude temperature, if making soup right away. Otherwise, cover, refrigerate, and marinate up to 1 day. Let rice concern to room temperature before serving.
Rinse beans in a strainer until canning juices run clear.
Rouse olive oil over medium high, and add onions. Saute for a few minutes.
Add jalapenos, bell peppers and garlic; cook until softened.
Stir in spices.
Add consomm, vinegar and beans.
Cover and simmer 30 minutes (or longer, if desired), stirring sometimes.
Taste for salt and spiciness. Add cayenne pepper, if more heat is desired.
Serve soup in bowls over a ladle of rice. Top with cilantro and yogurt, if desired.
Store left-over rice separately from soup, so fluid will not all be absorbed.
If you don't like spicy or hot foods omit the jalapeno peppers.
Ah- can you get any more spanish then Antonio? Here is his tips for Paella- the national dish of Spain:
Antonio Banderas Quietly For Making A Successful Paella
Words From Antonio Banderas:
Don't simply boil the rice in ditch-water. You have to fry practically everything before you put the water in. Another secret is to use the water to boil the rice in which you previously boiled the shrimp.
Keep that drinking-water with salt already in. Take the shrimp out. After you put in some oil and throw in red pepper, green pepper, a little bit of onion, and a couple of chopped tomatoes, you fry this for two or three minutes, but not quite. You fry the chicken, too. Fry the rice a little, and then put that water on top. And meanwhile, you've been putting together six garlic cloves and parsley and a link of bouillon-concentrate cubes, a lot of fish and saffron. You make a paste with that with a mortar and put it on top. That's paella!
And dialect mayhap an easier recipe to follow- but not as Hot as Antonio-
YAYA’S PERFECT PAELLA
BY CATALAN, MARIA FERRER DOMINGO, BARCELONA ESPANA
Needy PORK CUT INTO SMALL CUBES MEDIUM SHRIMP WITH HEADS
BROTH MADE WITH CUBED FISH BOUILLONAs a ruleLARGE GREEN SWEET PEAS
CALAMARI OR SEPIA ( CUT INTO PIECES) SAFFRON\Wholesome OLIVE OIL\SALT
(UNCLE BENS RICE (REG-NOT QUICK) CHOPPED Redolent ONION
CHOPPED RED AND YELLOW SWEET PEPPERS I OR 2 SMALL LOBSTER
MUSSELS, Puny CLAMS
IT IS IMPORTANT TO FRY EACH INGREDIENT SEPARATELY, ADDING A LITTLE MORE OIL AND SALT EACH TIME, ALWAYS USING THE SAME PAN. ALL THE FLAVORS Congregate ON The BOTTOM OF THE PAN.
EITHER CUT THE LOBSTER YOURSELF OR HAVE THE FISH MARKET DO IT FOR YOU INTO A FEW PIECES SO THE JUICE CAN BE SAVED, THEN BOIL IT IN JUST ENOUGH WATER TO Covering THE LOBSTER. ADD SAFFRON TO THIS LIQUID AND SET ASIDE.
SALT AND FRY THE CUBED ONION AND SWEET PEPPERS TOGETHER IN OLIVE OIL
UNTIL Set before- REMOVE FROM PAN AND SET ASIDE
REAPPLY OLIVE OIL AND FRY SALTED CUBES OF PORK UNTIL BROWN, ALLOWING THE
BOTTOM OF THE PAN TO BROWN AS WELL. Disconnect AND ADD TO PEPPERS
REAPPLY OLIVE OIL AND FRY THE SALTED CALAMARI OR SEPIA UNTIL TENDER AND SLIGHTLY BROWNED- Rub off AND ADD TO PORK AND PEPPERS
TAKE MOST OF THE SHRIMPS WITH THE HEADS AND AGAIN FRY THEM IN A LITTLE
MORE OLIVE OIL, SALTING THEM AS WELL. USE A SPOON TO PRESS DOWN THE Intelligence
TO RELEASE THE PINK JUICES WHICH ADD AN INCREDIBLE FLAVOR -
NOW PUT EVERYTHING BACK INTO THE PAN AND ADD THE LOBSTER WITH THE BROTH AND STIR ALL THE BROWNED FLAVORS OFF THE PAN INTO THE Bouillon.
PUT IN THE CLAMS AND MUSSELS, COVER AND ALLOW THEM TO OPEN. ADD THE FROZEN GREEN PEAS AND ENOUGH RICE TO BE SATURATED BY THE Clear IN THE PAN TURN OFF THE HEAT AND COVER. (THIS IS NOT ALL THE LIQUID YOU WILL USE. YOU ARE GOING TO LET THE RICE SOAK UP ALL THE FLAVOR - AT LEAST
20 MINUTES , UP TO 2 HOURS IF YOU Demand)
20 MINUTES BEFORE YOU WANT TO SERVE THE PAELLA, TURN ON THE FLAME AND ADD ENOUGH OF THE FISH BOUILLON ( MADE FROM CUBES AND Unstintingly) TO JUST COVER THE TOP OF THE RICE. YOU CAN ALWAYS ADD A BIT MORE BOUILLON LATER IF NEEDED. IN THE LAST FIVE MINUTES ADD MORE SHRIMP AS DESIRED.
Antonio Banderas Quietly For Making A Successful Paella
Words From Antonio Banderas:
Don't simply boil the rice in ditch-water. You have to fry practically everything before you put the water in. Another secret is to use the water to boil the rice in which you previously boiled the shrimp.
Keep that drinking-water with salt already in. Take the shrimp out. After you put in some oil and throw in red pepper, green pepper, a little bit of onion, and a couple of chopped tomatoes, you fry this for two or three minutes, but not quite. You fry the chicken, too. Fry the rice a little, and then put that water on top. And meanwhile, you've been putting together six garlic cloves and parsley and a link of bouillon-concentrate cubes, a lot of fish and saffron. You make a paste with that with a mortar and put it on top. That's paella!
And dialect mayhap an easier recipe to follow- but not as Hot as Antonio-
YAYA’S PERFECT PAELLA
BY CATALAN, MARIA FERRER DOMINGO, BARCELONA ESPANA
Needy PORK CUT INTO SMALL CUBES MEDIUM SHRIMP WITH HEADS
BROTH MADE WITH CUBED FISH BOUILLONAs a ruleLARGE GREEN SWEET PEAS
CALAMARI OR SEPIA ( CUT INTO PIECES) SAFFRON\Wholesome OLIVE OIL\SALT
(UNCLE BENS RICE (REG-NOT QUICK) CHOPPED Redolent ONION
CHOPPED RED AND YELLOW SWEET PEPPERS I OR 2 SMALL LOBSTER
MUSSELS, Puny CLAMS
IT IS IMPORTANT TO FRY EACH INGREDIENT SEPARATELY, ADDING A LITTLE MORE OIL AND SALT EACH TIME, ALWAYS USING THE SAME PAN. ALL THE FLAVORS Congregate ON The BOTTOM OF THE PAN.
EITHER CUT THE LOBSTER YOURSELF OR HAVE THE FISH MARKET DO IT FOR YOU INTO A FEW PIECES SO THE JUICE CAN BE SAVED, THEN BOIL IT IN JUST ENOUGH WATER TO Covering THE LOBSTER. ADD SAFFRON TO THIS LIQUID AND SET ASIDE.
SALT AND FRY THE CUBED ONION AND SWEET PEPPERS TOGETHER IN OLIVE OIL
UNTIL Set before- REMOVE FROM PAN AND SET ASIDE
REAPPLY OLIVE OIL AND FRY SALTED CUBES OF PORK UNTIL BROWN, ALLOWING THE
BOTTOM OF THE PAN TO BROWN AS WELL. Disconnect AND ADD TO PEPPERS
REAPPLY OLIVE OIL AND FRY THE SALTED CALAMARI OR SEPIA UNTIL TENDER AND SLIGHTLY BROWNED- Rub off AND ADD TO PORK AND PEPPERS
TAKE MOST OF THE SHRIMPS WITH THE HEADS AND AGAIN FRY THEM IN A LITTLE
MORE OLIVE OIL, SALTING THEM AS WELL. USE A SPOON TO PRESS DOWN THE Intelligence
TO RELEASE THE PINK JUICES WHICH ADD AN INCREDIBLE FLAVOR -
NOW PUT EVERYTHING BACK INTO THE PAN AND ADD THE LOBSTER WITH THE BROTH AND STIR ALL THE BROWNED FLAVORS OFF THE PAN INTO THE Bouillon.
PUT IN THE CLAMS AND MUSSELS, COVER AND ALLOW THEM TO OPEN. ADD THE FROZEN GREEN PEAS AND ENOUGH RICE TO BE SATURATED BY THE Clear IN THE PAN TURN OFF THE HEAT AND COVER. (THIS IS NOT ALL THE LIQUID YOU WILL USE. YOU ARE GOING TO LET THE RICE SOAK UP ALL THE FLAVOR - AT LEAST
20 MINUTES , UP TO 2 HOURS IF YOU Demand)
20 MINUTES BEFORE YOU WANT TO SERVE THE PAELLA, TURN ON THE FLAME AND ADD ENOUGH OF THE FISH BOUILLON ( MADE FROM CUBES AND Unstintingly) TO JUST COVER THE TOP OF THE RICE. YOU CAN ALWAYS ADD A BIT MORE BOUILLON LATER IF NEEDED. IN THE LAST FIVE MINUTES ADD MORE SHRIMP AS DESIRED.
How Can I make Venezuelan Marquesa De Almendra. I don't understand the spanish recipes online very well.?
My Venezuelan also pen-friend made this amazing dessert called Marquesa de almendra. She wouldnt share the recipe with me. I looked it up online but they are all in spanish and I don't apprehend them very well. In english I believe it is called Almond Marquise. Can someone help me make this recipe Please. Thanks.
Thanks for the translater but that does not seem to reword it properly
I need that recipe in english but translaters dont translate properly because what is a pastry die? In spanish the recipe says Plantillas de Pasteleria and i dont know what that is either. I googled both terms and it does say what that is. I needed to see if anyone had made this pud and could tell me how it is done in english
1) Spanish is my exclusive language but I didn't know what Plantillas de Pasteleria were, although by the description I suspected they were the equivalent of "Lady Fingers". Then, I found a formula and picture that pretty much confirmed my suspicion. Please take a look at: http://www.mundopostres.com/plantillas/
I think making the plantillas is a rather involved process, but if you would like a translation of the recipe, I will be happy to assist.
2) Taking the above as true, the Marquesa de Almendra modus operandi would be:
Ingredients:
1 cup sugar
3/4 cups chopped almonds
400 grs of unsalted butter
2 ½ cups confectioners (faculty) sugar
2 teaspoons vanilla extract
9 egg yolks
1 cup milk
15 or 20 Lady Fingers
1/2 cup of filleted and toasted almonds
Butter to grease baking dish
In a frying pan, mellow blend the sugar until it turns a golden color. Stirring with a wood spoon, add the chopped almonds and extend stirring until they are well mixed with the sugar. Spread this mixture on a tray and let it cool down.
Once cooled, break into piddling pieces by placing it in a plastic bag and pounding it (you can use a meat tenderizer hammer, or similar).
Separately, measure the unsalted butter with the powder (confectioners) sugar until creamy. Then, add the egg yolks, one by one. Continue by adding the vanilla concentrate and the pieces from the previous preparation. Keep beating. (It doesn't specify until when but I guess until the desired features is obtained).
In a buttered baking dish (actual recipe refers to glass/pirex container), start layering, as follows:
1st. Layer: Lady fingers, hitherto dunked in milk on both sides.
2nd Layer: The sugar/almonds/egg-yolks mixture
Pick up the layers until you use all of the mixture and end by decorating with 1/2 cup of filleted and toasted almonds.
Refrigerate until serving.
What are some Spanish recipes you recommend?
Hi- I asked this cast doubt before, just a little differently. What are YOUR favorite Spanish recipes, and please add the recipe! Thank you! (I've only tasted a few Spanish desserts, and I don't know which ones are the "consummate best" recipes.) Thanks so much! :)
This savory spinach pie gets richness from cream cheese, Cheddar cheese, and eggs. You may substitute 1 pelt of thawed frozen spinach for the fresh, but be sure to squeeze out all the water. Like quiche, the pie may be served spirited or at room temperature.
Ingredients:
1 teaspoon butter
1/4 cup diced sweet onion
1-1/2 pounds novel spinach, large stems removed and coarsely chopped
1 (8 ounces) package cream cheese, at flat temperature
3/4 cup milk
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
4 eggs
8 ounces (2 cups) grated Cheddar cheese, divided use
1 unbaked changed pie shell
Preparation:
Gently saute sweet onions in the butter in a large, deep skillet until translucent. Add chopped spinach and stir constantly until spinach has released its bottled water. Remove from heat.
Line a colander with cheesecloth and pour in the spinach mixture. Pull up the corners of the cheesecloth, and slant to squeeze out all of the water. Let cool to room temperature.
Preheat oven to 375 F.
Beat cream cheese with exploit, lemon juice, salt, pepper, and nutmeg. Add eggs, beating until combined. Stir in drained spinach and onions and half (1 cup) of the Cheddar cheese. Come down in buckets into prepared pie shell and bake for 25 minutes. Remove spinach pie from oven. Sprinkle residual Cheddar cheese evenly over the top. Return to the oven and bake an additional 5 minutes, until cheese melts.
Let ice for 15 minutes before cutting. This savory pie is good warm or at room temperature.
MAGGI
spanish recipes - News
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A book on coastal Maharashtrian recipes Hosted at the coastal cuisine restaurant in south Delhi - Zambar, Swamy's engage is a compilation of recipes from the little known Maharashtrian-Portuguese cuisine. The book's name comes from the first Portuguese settlers who against the term East Indies |
RECIPES FROM THE UNOFFICIAL MAD MEN COOKBOOK:
In occasion two, episode eight, Betty Draper prepares the Spanish soup for her Round the World dinner party. Serves 6. Put together all ingredients except croutons in stainless steel or glass bowl. Cover and chill thoroughly, at least 4 hours.
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