Y

Annatto Oil Recipe By : Jeff Smith Serving Size : 1 Preparation Time :0:00 Categories : * Spanish Amount -------2 1 Measure
-----------cups cup
Ingredient -- Preparation Method -------------------------------Vegetable oil Annatto seeds -- * see note
* Note: Available in Latino mar ets. Place the oil in a 2-quart heavy saucepan and heat to about 350 degrees. Add the annatto seeds and remove the pan from the heat. Allow to cool and strain t he oil in to a glass jar. This recipe ma es 2 cups of annatto oil. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-10-1992 issue - The Springfield Union-News Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-10-1994 - - - - - - - - - - - - - - - - - -
Chic Peas With Spinach - {Garbanzos Con Espinacas} Recipe By : Goya Foods Serving Size : 1 Preparation Time :0:00 Categories : * Spanish Amount -------1/2 1 1 2 1 1 1 2 1 1 1 32 1 Measure -----------pound medium tablespoons pac et cups teaspoon teaspoon ounces
Ingredient -- Preparation Method -------------------------------Fresh spinach -- stems removed Onion -- chopped Garlic clove -- chopped Goya Olive Oil Bay leaf Tomato -- chopped Goya Chic en Bouillon -- mixed with Water Whole clove Papri a Goya Adobo with Pepper Goya Chic Peas - (2 cans) -- drained and rinsed to 2 Hard-boiled eggs -- sliced in quarters
Place spinach in boiling water for 10 seconds. Remove spinach with tongs and immediately place in a bowl of ice water. When cold, squeeze water out of spin ach and set aside. In a large s illet or saucepan, saute onion and garlic in ol ive oil until soft. Add bay leaf, tomato, clove, and 1 tablespoon of prepared b
* Exported from MasterCoo
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Condiments
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Side Dish
ouillon, and heat thoroughly. Add papri a, Adobo, and remaining bouillon. Remo ve bay leaf and clove. Stir in chic peas and coo over medium heat, uncovered, for 10 minutes. Rem ove 1 cup of chic pea mixture, puree the removed portion, and mix bac into pan . Arrange chic peas evenly in a large pie plate or wide, shallow serving dish. Chop spinach. Arrange sliced eggs and chopped spinach on top of chic peas. Salt and pepper to taste. This recipe serves ?? Comments: A favorite partner for chic peas is spinach. Together, they ma e a colorful side-dish or meatless meal. Recipe Source: THE GOYA COOK'S TOUR OF SPAIN by Goya Foods (coo boo let by mail) - Send name and address along with $2.00 chec or m oney order plus two proof-of-purchase labels from any Goya product to The Goya Coo 's Tour of Spain, Goya Foods, Inc., 100 Seaview Dr., Dept. CD, Secaucus, NJ 07096 As reprinted in the Mar/Apr, 1993 issue of Coo boo Digest Formatted for MasterCoo by - MR MAD, a a Joe Comis ey - jpmd44a@prodigy.com 12-19-1995 - - - - - - - - - - - - - - - - - -
Chic en And Chic -Pea Stew Recipe By : Jeff Smith Serving Size : 5 Preparation Time :0:00 Categories : * Spanish Soups/Stews Amount -------1 1 3 2 1 1 2 1 2 1 2 2 1/2 cup Measure -----------pound teaspoon tablespoons pounds slice large large slice cups
Ingredient -- Preparation Method -------------------------------Dried chic -peas (garbanzo beans) Ba ing soda Olive oil Chic en legs and thighs Whole-wheat bread Onion -- sliced Tomatoes, red ripe -- diced Bacon Chic en stoc -- fresh or canned (do not use bouillon) Bay leaf -- whole Garlic cloves -- crushed Hard-boiled eggs -- peeled Dry sherry Freshly-ground blac pepper -- to taste Salt -- to taste
Pic over the chic -peas carefully, discarding discolored ones, small stones, etc. Soa them overnight in ample water to cover, along with the ba ing soda. Next day drain and rinse the peas. Cover with water and bring to a boil. Simmer for 1 1/2 hours. Drain the peas and discard the water. Set aside. Heat a large frying pan and add the oil. Brown chic en pieces on all sides a nd remove from the pan. Fry the bread in the remaining oil.
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Chic en Poultry
Remove and set aside. In the same pan saute onion, tomatoes and bacon. Coo until the onions are clear. Place the vegetable mixture in a 6-quart lidded Dutch oven and add the chic e n pieces and the chic -peas. Deglaze the frying pan with a bit of the broth. Add the pan drippings and th e stoc to the pot along with the bay leaf and salt and pepper to taste. Cover and bring to a simmer. Simmer until the chic en is tender, about 45 mi nutes. In the meantime, crush the garlic in a small bowl. Brea up the fried bread and add to the garlic along with the yol s of the hard boiled eggs. Mash the mixture along with 1 tablespoon of the sherry. You want to create a garlic-egg paste. Chop the whites of the eggs. When the chic en has been simmering for 45 minutes add the garlic paste, the chopped egg whites and the remaining sherry. Stir the pot carefully and simmer for another 10 minutes. Comments: The Italians call them d many people call them chic -peas. ed and coo ed. If you may want to em to the pot when you add the chic ceci, the technical name is garbanzo bean an Most often they are purchased dry, then soa use canned, drained garbanzos, simply add th en stoc and chic en.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-28-1991 issue - The Springfield Union-News Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-10-1994 - - - - - - - - - - - - - - - - - -
Chic en With Almonds And Honey Recipe By : Penelope Casas Serving Size : 4 Preparation Time :0:00 Categories : * Spanish Main Dish
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 1/2 pounds Chic en Kosher or sea salt -- as needed Freshly-ground blac pepper -- as needed 2 tablespoons Olive oil -- plus 1 teaspoon Olive oil 1 medium Onion -- finely chopped 1 tablespoon Minced cilantro 1 tablespoon Minced parsley 1/4 teaspoon Grated fresh ginger 1 pinch Saffron threads -- crumbled 1/4 teaspoon Ground cumin, preferably freshly ground in a mortar or spice mill 1/8 teaspoon Nutmeg 1/2 cup Chic en broth 1/4 cup Dry white wine 2 tablespoons Chopped blanched almonds
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Chic en Poultry
tablespoon
Honey
Cut the chic en into small serving pieces, detaching the wings and legs and d ividing the breast in 4 pieces and each thigh in half crosswise. Sprin le on bo th sides with salt and pepper. Heat 2 tablespoons of the oil in a shallow casse role and lightly brown the chic en on all sides. Add the onion and coo until i t has wilted. Sprin le in the cilantro, parsley, ginger, saffron, cumin, and nu tmeg. Stir in the chic en broth and wine, cover, and simmer 40 minutes. In a very small s illet, heat the remaining teaspoon oil and lightly brown th e almonds over a medium flame. Add the honey and 2 tablespoons water and coo a way most of the liquid. Spoon over the chic en, cover, and coo 5 minutes more. This recipe yields 4 servings. Comments: A preparation from Andalucia's Moorish past that includes many of t he most characteristic ingredients of Moorish coo ing of those times: almonds, h oney, cilantro, ginger, saffron, and cumin. Recipe Source: DELICIOSO! THE REGIONAL COOKING OF SPAIN by Penelope Casas Alfred A. Knopf, New Yor , NY - 458 pages - $30.00 As reprinted in the Jan/Feb, 1997 issue of Coo boo Digest
(c) 1996
Formatted for MasterCoo by MR MAD, a a Joe Comis ey - jpmd44a@prodigy.com 04-10-1997 - - - - - - - - - - - - - - - - - -
Cold Tomato Soup - {Gazpacho} Recipe By : Jeff Smith Serving Size : 6 Preparation Time :0:00 Categories : * Spanish Soups/Stews Amount -------1 1/2 1 5 1 1 6 3 1/2 1 2 2 1
Measure Ingredient -- Preparation Method ------------ -------------------------------Garlic clove -- peeled Green bell pepper -- cored and seeded Onion -- peeled Tomatoes, very ripe -- quartered medium Cucumber -- peeled, sliced tablespoon Tomato paste tablespoons Olive oil tablespoons Red wine vinegar teaspoon Ground cumin tablespoon Tabasco sauce -- or to taste cups Tomato juice Hard-boiled eggs -- grated cup Ice water Freshly-ground blac pepper -- to taste Salt -- to taste
Blend all the ingredients except the grated egg in a food blender or food pro cessor. You will have to do this in several batches. Chill well before serving . Pour into wine glasses or cups and garnish with the grated egg. Leave the wi
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Appetizers
Comments: This is actually a ground-up salad -- dressing included. It will g et a Spanish dinner off to the right start because you can serve it in glasses a nd allow your guests to wal about while they are drin ing their salad, or eatin g their first course ... having soup. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 08-28-1991 issue - The Springfield Union-News Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-10-1994 - - - - - - - - - - - - - - - - - -
Colorful Ba ed Eggs Recipe By : Pepita Aris Serving Size : 4 Preparation Time :0:00 Categories : * Spanish Amount -------1/4 1 2 1/4 2 3/4 pound 1 8 1 tablespoon 3/4 cup 1/4 pound pinch Measure -----------cup large pound
Ingredient -- Preparation Method -------------------------------Olive oil Onion -- chopped Garlic cloves -- finely chopped Coo ing chorizo -- sliced or fresh spicy sausage -- sliced or smo ed ham -- cubed Sweet red or green peppers (3/4 lb) -- chopped Ripe tomatoes -- without s in or seed or 1 1/2 cups canned tomatoes -- with juice Fino or amontillado sherry -- to 2 tablespoons Shelled peas Green beans -- snapped short length Extra-large eggs Cayenne Salt -- to taste
Heat the oven to 350 degrees and warm a shallow casserole or ba ing dish. Heat the oil in a s illet and soften the onion slowly. Add the garlic and pu sh to the sides of the pan, then fry the sausage or ham until colored and remove it. Add the sweet peppers and chopped tomato to the pan and let them coo and reduce, stirring occasionally. Add some sherry if the mixture seems dry. Meanw hile, coo the peas and beans and add them too. Transfer the vegetable mixture to the casserole and distribute the sausage or ham. Swirl the eggs together with a for without overmixing, season them well with cayenne and salt. Pour over the vegetables and meat and ba e in the oven a bout 10 to 15 minutes until the eggs are just set. Comments: With its swirl of red, green, yellow, and white, this dish has all the vibrant color of the whirling s irts of gypsy dancers. Shrimp can be substi tuted for the sausage, or everything included in a grand medley.
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Egg Dishes
ne vinegar and blac asses.
pepper grinder out so your guests may add a bit to their gl
Recipe Source: RECIPES FROM A SPANISH VILLAGE by Pepita Aris (c) 1990 Simon and Schuster, New Yor - 144 pages - $24.95 As reprinted in the Nov/Dec, 1991 issue of Coo boo Digest Formatted for MasterCoo II by: Joe Comis ey {* Prodigy Service ID # JPMD44 A} on 04-11-1995 - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Fish Ba ed With Potatoes, Onions, And Wine Recipe By : Penelope Casas Serving Size : 4 Preparation Time :0:00 Categories : * Spanish Main Dish Amount -------1 1 1/4 Measure -----------pound mediun cup
Fish (Ocean) Seafood
1 1/2 teaspoons 1 1/2 teaspoons 1 1/2 teaspoons 2 1 tablespoons 1/2 cup tablespoon
Arrange the potatoes and onion in layers in a greased ba ing pan, sprin ling each layer with oil (a total of 3 tablespoons), salt, and pepper (choose a pan i n which you will have about 3 layers). Scatter the tomato wedges over the potat oes, cover tightly with foil, and ba e in a 350 degree oven about 45 minutes, or until the potatoes are almost tender. Meanwhile, sprin le the fish stea s on b oth sides with salt and let sit. Place the fish over the potatoes, brush the fish with about 1 tablespoon oil, then sprin le the fish and potatoes with thyme, rosemary, marjoram, parsley, an d lemon juice. Pour on the wine. Dust the fish with bread crumbs and coo unti l the fish is just done, about 15 minutes, basting several times. This recipe yields 4 servings. Comments: Fish (whatever is freshest that day) ba ed over a bed of thin-slice d potatoes is one of the preferred ways to prepare fish in Catalunya. This vers ion from Els Pescadors, a fine seafood restaurant commanding wonderful views of the sea and of the small port of L'Escala, is quite exceptional. Recipe Source:
1/4 pound pounds
Ingredient -- Preparation Method -------------------------------Potatoes -- cut into 1/8" slices Onion -- slivered Olive oil Kosher or sea salt -- as needed Freshly-ground blac pepper -- as needed Tomato -- in very thin wedges Turbot stea s, 1 inch thic (or other firm-flesh fish li e halibut) Fresh thyme leaves (or 1/4 teaspoon dried thyme) Minced fresh rosemary (or 1/4 teaspoon dried rosemary) Minced fresh marjoram (or 1/4 teaspoon dried marjoram) Minced fresh parsley Freshly-squeezed lemon juice Dry white wine Dried bread crumbs
DELICIOSO! THE REGIONAL COOKING OF SPAIN by Penelope Casas Alfred A. Knopf, New Yor , NY - 458 pages - $30.00 As reprinted in the Jan/Feb, 1997 issue of Coo boo Digest
(c) 1996
Little Meat Espadrilles In Wine Sauce Recipe By : Pepita Aris Serving Size : 4 Preparation Time :0:00 Categories : * Spanish Veal Amount -------4 3/4 1/2 2 3 3 Measure -----------slices pound pound tablespoons
1 1/8 teaspoon
If you are using a food processor, ma e the bread crumbs first, then grind to gether the por or veal and ham or Canadian bacon. Add the crumbs, garlic, pars ley and 3 egg yol s, eeping the whites to use later for the coating. Mix every thing together, seasoning well, to ma e a stiff pate. With your hands, shape the mixture into small sausages about 2-inches long, t hen flatten into shoe shapes. Heat 3 to 4 tablespoons of oil and fry the pattie s about 3 minutes on each side. Reserve them on a tray and chill at least 1 hou r. For the sauce, soften the onion in 2 tablespoons of oil until golden, adding the garlic and parsley for the last few minutes. Tipping the pan, spoon out any visible oil, then stir in the flour and coo 1 minute. Stir in the stoc , wine , bay leaf, and cinnamon and simmer 5 minutes. About 15 minutes before serving, beat the egg whites with a little salt until pea s form and coat the 'alpargatas'. Fry 2 to 3 minutes on each side, until c olored and heated through. Reheat the sauce in a large casserole, slip in the ' alpargatas' in a single layer, and simmer gently 10 minutes. Buttered zucchini
1 2 1 2 1 1 1
tablespoons tablespoons tablespoon cup cup
Ingredient -- Preparation Method -------------------------------Stale bread -- without crusts Ground lean por or veal Ground raw or smo ed ham or Canadian bacon Garlic cloves -- finely chopped Finely chopped parsley Extra-large eggs -- separated Salt and freshly ground blac pepper -- to taste Olive oil -- for frying === CINNAMON WINE SAUCE === Onion -- chopped Olive oil Garlic clove -- finely chopped Finely chopped parsley Flour Good meat or chic en stoc Oa y Spanish white wine or a dry white wine mixed 3:1 with pale dry Montilla Bay leaf Ground cinnamon
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Por
stic s ma e a good accompaniment. Serves 4 to 6. Comments: These por and ham patties from Valencia are unusual and rather fun . Made in advance, they are then served in a wine and cinnamon sauce. An alpar gata is a casual shoe with a rope sole--better nown by its French name of espad rille. When fried, the patties do loo very much li e rope soles, because the c oating of egg white fries in the characteristic ring pattern. Recipe Source: RECIPES FROM A SPANISH VILLAGE by Pepita Aris (c) 1990 Simon and Schuster, New Yor - 144 pages - $24.95 As reprinted in the Nov/Dec, 1991 issue of Coo boo Digest Formatted for MasterCoo II by: Joe Comis ey {* Prodigy Service ID # JPMD44 A} on 04-11-1995 - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Paella Valencia Recipe By : Jeff Smith Serving Size : 6 Preparation Time :0:00 Categories : * Spanish Main Dish Amount -------1 1 1/2 2 1/2 2 2 1 1 1 2 3 1/8 2 1 1/2 1/2 1 Measure -----------pound pound cup pounds pound cup cup cups cups teaspoon tablespoons teaspoon cup pound cup
Paella
Ingredient -- Preparation Method -------------------------------Mussels -- in the shell Small clams -- in the shell Olive oil Chic en thighs Boneless por butt -- cut 1" cubes Onions -- peeled, sliced Garlic cloves -- crushed Smo ed ham -- cut 1/2" cubes Chorizo - Spanish or Mexican -- sliced Red bell pepper -- sliced thin Arborio-style rice Chic en stoc -- fresh or canned Saffron threads -- crushed, optional Annatto Oil -- see * Note Papri a Peas -- defrosted if frozen Large shrimp -- peeled Dry white wine Salt -- to taste Lemon slices -- for garnish
* Note: The recipe for "Annatto Oil" is included in this collection. With a paring nife or a pair of pliers trim or pull off the fuzzy beards fro m the mussels. Rinse the clams and mussels well and soa them in cold water for 1 hour. Drain, leaving any sand behind. Heat a 15-inch round paella pan or a large frying pan. Add the 1/2 cup olive oil and brown the chic en until brown on all sides. Remove the chic en from th e pan and set aside. Brown and coo the por in the same way. Remove the por to the chic en plat
e, leaving the oil in the pan. Reheat the pan and add the onion, garlic, ham cubes and chorizo slices. Saute until the onion is clear, then add the red bell pepper. Coo for a mom ent and remove from the pan, leaving the oil behind. Reheat the pan and add the rice. Stir over medium heat until the grains begi n to color just a bit. You may need additional oil at this point. Now add the reserved chic en and por , along with the coo ed vegetable mixtur e. In a sauce pan bring the chic en stoc to a boil and add the optional saffron , the annatto oil, papri a and salt to taste. When the ingredients are hot add to the paella pan or frying pan. Heat until all comes to a boil. Reduce the heat to medium and coo the dish, covered, rotating it now and the n on the burner, for about 8 minutes. Stir in the wine. Add the shrimp, clams and mussels to the pan, being sure to push the clams and mussels down into the r ive, hinged sides down. Sprin le the peas on top and continue to coo , covered, until the clams and m ussels are open and the rice is just tender. Garnish with the lemon slices and serve. Comments: The name "paella" simply refers to the big round pan in which this dish is coo ed. This particular recipe is done in the style of Valencia and it contains a little bit of everything. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-10-1992 issue - The Springfield Union-News Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-10-1994 - - - - - - - - - - - - - - - - - -
Spanish Caldo Gallego Recipe By : Jeff Smith Serving Size : 12 Preparation Time :0:00 Categories : * Spanish Amount -------1/2 1 1/2 1/2 1/4 1 3 2 2 1/2 3 Measure -----------pound pound pound pound pound medium teaspoons drops pound
1/2 pound cups
Ingredient -- Preparation Method -------------------------------Dry white beans Chic en thighs Chorizo, Spanish or Mexican -- cut 1/2" pieces Smo ed ham -- cut 1/2" dice Salt por -- chopped Onion -- chopped Garlic cloves -- crushed Worcestershire sauce Tabasco sauce Potatoes -- peeled, quartered, and sliced Cabbage -- thinly sliced Kale -- tough stems removed, and thinly sliced
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Soups/Stews
1/2 pound
Turnip -- peeled, quartered, and sliced Freshly-ground blac pepper -- to taste Salt -- to taste
Soa the dried white beans overnight in water. Drain well. In an 8-quart stoc pot place 2 1/2 cups water, soa ed beans, chic en thighs, chorizo, ham, salt por , onion, garlic, Tabasco and Worcestershire sauce. Simme r all , covered, for 45 minutes, or until the chic en is tender. Remove the chi c en from the pot. Debone the chic en, chop the meat and reserve. Add to the pot the potatoes, green cabbage, ale, and turnips. Simmer, cover ed, for 25 minutes. Return the boned chic en to the pot and add salt and freshl y ground pepper to taste. Simmer a few more minutes until all is hot, and serve. The soup eeps well f or a few days in the refrigerator. Comments: There are many versions of this wonderful soup, but its roots seem to be in Spain itself. It is a classic combination of beans, meats and vegetabl es. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-10-1992 issue - The Springfield Union-News Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-10-1994 - - - - - - - - - - - - - - - - - -
Stewed Zucchini And Onion Recipe By : Penelope Casas Serving Size : 4 Preparation Time :0:00 Categories : * Spanish Vegetables Amount -------2 2 1 1/2 1 1/2 1
Measure Ingredient -- Preparation Method ------------ -------------------------------tablespoons Olive oil Garlic cloves -- minced medium Onion -- slivered teaspoon Imported sweet papri a pounds Zucchini -- cut into 1/4" slices Salt -- to taste Freshly-ground blac pepper -- to taste tablespoon Minced fresh oregano leaves (or 1/2 teaspoon dried oregano)
Heat the oil in a shallow casserole. Saute the garlic and onion a minute or two, then cover and coo very slowly 10 minutes. Stir in the papri a and the zu cchini. Add the salt, pepper, and oregano, cover, and coo over a low flame for 10 minutes, or until the zucchini is done to taste. This recipe yields 4 servings.
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Zucchini Side Dish
Comments: A somewhat simplified rendition of a dish that often includes tomat o, peppers, and potatoes and was a favorite of field wor ers in Murcia, who coul d find all its ingredients literally within reach. This recipe comes from Rinco n de Pepe, an excellent restaurant in the city of Murcia. Recipe Source: DELICIOSO! THE REGIONAL COOKING OF SPAIN by Penelope Casas Alfred A. Knopf, New Yor , NY - 458 pages - $30.00 As reprinted in the Jan/Feb, 1997 issue of Coo boo Digest
Tortilla Of Potato And Onions Recipe By : Jeff Smith Serving Size : 4 Preparation Time :0:00 Categories : * Spanish Egg Dishes
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 pound Red potatoes -- unpeeled, and coo ed but still firm, and sliced 1 medium Onion -- sliced 2 Garlic cloves -- chopped 3 tablespoons Olive oil 6 Eggs Freshly-ground blac pepper -- to taste Salt -- to taste Heat a 10-inch non-stic frying pan and saute the potatoes, onion and garlic in the oil. Beat the eggs with a bit of salt and pepper and pour over the vegetables. Using a wooden spatula, raise the edge of the omelet so the uncoo ed top can flow under the omelet. Coo for about 5 minutes on medium heat. Place a plate over the top of the pan and invert both plate and pan so the om elet comes out upside down. Slide it bac into the hot pan to coo the second s ide. Coo for about 2 minutes more. Comments: In Spain a tortilla is an omelet, turned once in the pan, then serv ed in wedges li e a pie. Any number of fillings can be used once you master the tric of turning the tortilla. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-10-1992 issue - The Springfield Union-News Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-10-1994 - - - - - - - - - - - - - - - - - -
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Omelets Potatoes
(c) 1996
Tuna Stew - {Marmita o} Recipe By : Goya Foods Serving Size : 3 Preparation Time :0:00 Categories : * Spanish Soups/Stews Fish (Ocean) Amount -------1 1 2 1/4 1 1 1 1/2 1 1 1 2 1 1 Measure -----------large pound teaspoons teaspoon tablespoon cup cups cup cups teaspoon
Ingredient -- Preparation Method -------------------------------Potato - peeled -- cut into 1/2" cubes Fresh tuna stea -- cut into 1" cubes Salt Goya Adobo with Pepper Goya Olive Oil Chopped onion Chopped green pepper Garlic clove -- chopped Bay leaf White coo ing wine Fish stoc (or 1/2 water -- 1/2 clam juice mixtu Goya Pimiento -- chopped Minced parsley
In a large bowl, soa potato cubes in cold water. Sprin le tuna evenly with salt and Adobo. In a large saucepan or soup pot, lightly saute tuna in olive oi l; remove tuna and set aside. In same pan, saute onion until soft. Add green p epper, garlic, bay leaf, drained potato cubes, and white wine. Bring to a boil, reduce heat and simmer, uncovered, for 2 to 3 minutes. Add fish stoc and simm er, covered, for 10 minutes or until potatoes are tender. Add tuna and pimeinto s to stew and simmer, covered, for an additional 3 to 4 minutes. Remove bay lea f. Salt to taste. Garnish with parsley. This recipe serves 3 to 4. Comments: This dish, first made aboard Basque fishing boats, is now featured in nearly every restaurant in the region. It is better now by the French name "Marmite" after the pot in which it is coo ed. Recipe Source: THE GOYA COOK'S TOUR OF SPAIN by Goya Foods (coo boo let by mail) - Send name and address along with $2.00 chec or m oney order plus two proof-of-purchase labels from any Goya product to The Goya Coo 's Tour of Spain, Goya Foods, Inc., 100 Seaview Dr., Dept. CD, Secaucus, NJ 07096 As reprinted in the Mar/Apr, 1993 issue of Coo boo Digest Formatted for MasterCoo by - MR MAD, a a Joe Comis ey - jpmd44a@prodigy.com 12-19-1995 - - - - - - - - - - - - - - - - - -
Mexican Spanish Rice
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* Basque Tuna
Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Mexican Rice/Grains Amount -------3 1 1 1/2 1 1/2 2 1/2 3 14 Measure -----------tablespoons medium cups teaspoon cup teaspoons cup cups ounces
Vegetables Spanish
Ingredient -- Preparation Method -------------------------------Shortening Clove garlic -- minced Rice Blac pepper Onion -- sliced Salt Bell pepper -- sliced Water Can whole tomatoes
Melt shortening in large s illet. Add rice and brown. When rice is a golden brow n, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2 cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a li ttle at a time, coo ing over low heat until fluffy. Note: You may substitue peel ed seeded green chili for the bell pepper. - - - - - - - - - - - - - - - - - -
MOM'S SPANISH RICE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Mexican Casseroles Amount -------2 1 1/3 2 1 1/2 2 1 1 1 1 From: Mom. In hot fat in s illet, coo rice with onion and beef till golden brown. Add sal t and rest of ingredients; simmer, covered until rice is tender. Ma es 4 serving s. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Measure -----------tablespoons cups tablespoons pound teaspoon cup teaspoon teaspoon
Ingredient -- Preparation Method -------------------------------Salad oil Rice Minced onion Ground beef/chuc /hamburger Salt 8 oz cans tomato sauce Beef bouillon cube Hot water Soy sauce Salt
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Rice Spanish
Paella a la Alicantina Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Spanish
Por /Ham
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------7 tablespoons Good olive oil 3 1 3 3 1 8 1 medium pound Green peppers -- chopped Rice Cloves garlic -- peeled and Saffron -- minced Tomatoes -- peeled and chopped Qt. water Young, tender articho es Por -- diced
Salt Heat the oil in a large s illet and fry the peppers lightly and quic ly to avoi d burning them. Set them aside. In the same oil, fry the garlic, tomatoes and ar ticho es over low heat. Add the rice and stir, then add the saffron and papri a. Add the water and salt to taste. When it begins to boil, add the por and let t he mixture coo vigorously. Puree the fried peppers with a little water and add to the rice. Continue coo ing, without stirring, until the rice is half done, th en reduce the heat and coo slowly until finished. This rice should be coo ed, d ry and have the grains separate (rather than stuc together). - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Rio Grande Valley Spanish Rice Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Vegetables Spanish Amount -------2 1/2 1 1/2 1/2 1/2 1/2 1 1 1/2 3 Measure -----------tablespoons teaspoon cups cup teaspoon cup teaspoon cup teaspoon cups
Mexican Rice/Grains
Ingredient -- Preparation Method -------------------------------Bacon grease or oil Blac pepper (chopped) Rice Bell pepper (chopped) Garlic powder Onion Cumin seed Tomato sauce Oregano (Mexican) Boiling salted water
In hot bacon grease, coo 1 1/2 Cups rice til golden brown. Add seasonings, chop ped pepper and onion, and tomato sauce. Pour all this into boiling water. Reduce heat, cover and coo 12-15 minutes. Remove from heat, leave covered and let st eam a few minutes. Doubles nicely
pound
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Spanish Hot Dogs and Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Meats Spanish Amount -------1 3/4 1/2 3/4 Measure -----------can cup pound cup
Ingredient -- Preparation Method -------------------------------Stewed tomatoes. Green pepper -- diced Hot dogs sliced 1/2" Onion -- diced Thic Rice for 4 people
Contributed to the echo by: Marge Clar The recipe has no real measurments...is a "what you have"... Spanish hot dogs & rice: Enough rice for four people... put rice on to coo ...while it's coo ing slice as many hot dogs as you have (lets s ay 1/2 pound or more) into pennies, about 1/2 inch thic . dice 1 green pepper... I used to use the frozen diced pepper and use a couple of handsful..maybe 3/4 cu p? Diced onion. ditto on the amount. combine all the above, heat, while the rice is coo ing...set the table and spray on some perfume. This is obviously not a gourmet feast for company. But everyone ATE it! and the re is little that's faster or easier! - - - - - - - - - - - - - - - - - -
Spanish Omelet Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Mexican Spanish Amount -------3 6 1/2 1/3 3/4 1/2 1/4 1/8 2 Measure -----------cups each cup cup teaspoon teaspoon teaspoon teaspoon tablespoons
Ingredient -- Preparation Method -------------------------------Potatoes -- * Eggs; Large -- Beaten Onion; Chopped -- 1 Md. Mil Salt Salt Red Pepper; Crushed -- ** Pepper Vegetable Oil
* Potatoes should be peeled and finely chopped. 2 Large Potatoes should gi ve you the 3 cups needed. ** 1/4 tsp of crushed pequin chiles should be used whe re they are available.
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Cheese/Eggs
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Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles. Heat the oil in a 10-inch ovenware s illet (cast iron). Add the potato mixture to the s illet, cover and coo over medium heat until tender, about 12 to 15 min utes, stirring occasionally. Combine the eggs, mil , the 1/2 tsp salt and peppe r. Pour the mixture over the potatoes in the s illet. Reduce the heat, cover and coo over low heat for about 8 to 10 minutes or until the eggs are nearly set. Uncover the s illet and place under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until the top is set. - - - - - - - - - - - - - - - - - -
Spanish Pic les Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Pic les Amount -------1 6 1/2 6 2 2 1 1/2 1 1/2 6 2 6 Measure -----------pound large ounce tablespoons tablespoon tablespoon quarts
Ingredient -- Preparation Method -------------------------------Brown sugar Onions Turmeric Cucumbers White mustard seed Heads cabbage Celery seed Pec green tomatoes Cinnamon Pec ripe tomatoes Green peppers Vinegar Red peppers
Chop all vegetables. Sprin le with salt. Let stand overnight. Drain. Add remai ning ingredients. Coo slowly until vegetables are tender. Mrs. S.M. Hale, Salem, OR. - - - - - - - - - - - - - - - - - -
Spanish Rice with Avocado Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Rice/Grains Amount -------1 1/4 1 1/4 1 1/4 Measure -----------tablespoon teaspoon tablespoon teaspoon small teaspoon
Ingredient -- Preparation Method -------------------------------Butter or margerine Dried oregano -- crushed Olive oil Ground cumin Onion -- finely chopped Ground tumeric
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Spanish
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1/4 teaspoon
Place butter and oil in 2-quart pan over medium heat. When butter is melted, ad d onion and garlic; coo until onion is tender. Add rice; coo , stirring constantly, 3 minutes or until rice loo s mil y and op aque. Add salt, oregano, cumin, tumeric, and chic en broth. Bring to a boil. cover; reduce heat and simmer 20-25 minutes or until rice is tender and all liqu id is absorbed. Peel and pit avocado; dice. Fluff up rice with for ; add avocado and toss gent ly. Turn off heat; let stand 5 minutes before serving. NOTES: I have also made this with peeled, seeded, diced tomatoes instead of av ocado. Source: Internet Coo ing Conference Courtesy of: Joann Pierce - - - - - - - - - - - - - - - - - -
Spanish Style Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Ethnic Rice/Grains Amount -------1/2 1 4 4 3 2 3 1 1 1 1 2 Measure -----------pound medium tablespoons medium cups tablespoons each small each each dash tablespoons
1 1/2 cups
Ingredient -- Preparation Method -------------------------------Mushrooms -- sliced Breen bell pepper -- diced Margarine Tomatoes -- chopped Salt & pepper Hot water Sweet wine or sherry Whole cloves Onion -- chopped Bay leaf Garlic clove -- minced Cayenne Olive oil Parsley for garnish Long grain rice
Saute mushrooms in 2 tb margarine for a few minutes. Add salt & pepper. Cover & remove from heat. Saute the onion & garlic in the oil & remaining marga rine. Raise heat a little & add the rice, stirring till well coated. Add green pepper, tomatoes, hot water, cloves, bay leaf, cayenne, mushrooms & st ir. Cover, reduce heat & simmer for 15 minutes. Add wine after about 10 minute
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1 1 1
can cup
Clove garlic -- finely minced 14 1/2 oz chic en broth -- or Uncoo ed rice (I used chic en stoc -- basmati) Salt
s. Remove cloves & bay leaf & sprin le with parsley before serving. Vera Gewanter, "A Passion for Vegetables" - - - - - - - - - - - - - - - - - -
Spanish Vegetable Stew with Eggplant Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Ethnic Amount -------5 1 4 1/8 4 1/4 4 Measure -----------tablespoons medium medium teaspoon large teaspoon large
Ingredient -- Preparation Method -------------------------------Olive oil Eggplant -- peeled & cubed Onions -- chopped Cayenne Green bell peppers -- chopped Papri a Tomatoes -- chopped Salt
In a heavy s illet, heat oil & saute onions. Add other ingredients, stirring we ll so that they are coated with theo il. Cover & simmer for 15 minutes or till the peppers are coo ed but firm. Add water if the casserole is too dry. Vera Gewanter "A Passion for Vegetables" - - - - - - - - - - - - - - - - - -
Spanish Vegetable Stew with Squash Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Ethnic Spanish Amount -------3 5 4 2 4 2 1 1 1/2 2 Measure -----------large tablespoons large each large tablespoons pound teaspoons medium
Ingredient -- Preparation Method -------------------------------Onions -- chopped Olive oil Green bell peppers -- chopped Garlic cloves -- minced Tomatoes -- peeled & chopped Chopped parsley Yellow squash -- chopped Salt Potatoes -- cubed
Heat oil & saute onions for a few minutes. Add remaining ingredients & a little water. Cover & simmer for 40 minutes, stirring occasionally.
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Vera Gewanter, "A Passion for Vegetables" - - - - - - - - - - - - - - - - - -
Torta Expanola (Spanish Omelet) Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Mexican Spanish Amount -------10 4 10 2 2 5 4 1 Omelet: Ma e the sauce first. fry the onion in the shortening, then add the peppers, to matoes, and puree. Season with salt and pepper to taste. Simmer for 25 minutes. For the omelet: Beat the egg whites alone, then beat the yol s alone until thic and lemon color. Add salt, flour and mil to the yol s and mix. Then fold yol mixture into the beaten whites. Ma e into 5 or 6 omelets, and fry then in the f at or oil, on both sides. Remove from the frying pan when a delicate brown on bo th sides and spread each omelet with the sauce and roll up. Pour what is left of the sauce over the rolled omelets before serving. From The Mexican Plaza Coo boo 1971 - - - - - - - - - - - - - - - - - -
Measure Ingredient -- Preparation Method ------------ -------------------------------Eggs tablespoons Fat or oil tablespoons Mil large Onions -- minced tablespoons Flour medium Green peppers -- chopped Salt and Pepper to taste medium Tomatoes -- peeled and chopped Sauce or Filling: cup Tomato puree
Chic en Fritters - {Bunuelitos De Pollo} Recipe By : Barbara Norman Serving Size : 1 Preparation Time :0:00 Categories : * Spanish Tapas Amount -------1 1/2 Measure -----------cup cup
1/3 cup
Ingredient -- Preparation Method -------------------------------Coo ed chic en -- minced Olive oil -- for frying Salt and pepper -- to taste === FRITTER BATTER === Flour
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Appetizers
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Cheese/Eggs
1 1/3 cup
Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to ma e a batter of the consistency of a thin cream sauce. Stir in one lightly beate n egg and the ba ing powder. Add minced chic en to batter, season with salt and pepper to taste. (This mu ch 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 smo e, drop in cod mixture off te aspoon and fry until well browned, turning once. Total frying time will be 10-1 5 minutes. Drain on brown paper before serving. Comments: The fritters should be small enough to be eaten in one bite from a toothpic . They need not be served hot, and in fact are best just warm. The ba sic batter will ma e three to four dozen small fritters and can be used for many varieties. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Boo s, Inc. (c) 1969 Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-14-1995 - - - - - - - - - - - - - - - - - -
Chorizo Pastries - {Empanadillas De Chorizo} Recipe By : Barbara Norman Serving Size : 1 Preparation Time :0:00 Categories : * Spanish Tapas Amount Measure -------- -----------1 slender 1 1 1/2 cups 1 2 tablespoons 2 tablespoons 1 teaspoon 1 teaspoon
Ingredient -- Preparation Method -------------------------------Chorizo or pepperoni -- cut into 40 slices Egg yol -- raw === EMPANADILLA DOUGH === Flour Egg Mil Olive oil Ba ing powder Salt
Put flour on a board or marble slab, ma e a hole in the center, add all the i ngredients in the hole, and mix well with fingers. Roll into a ball and cover w ith a damp cloth. The dough must rest for 15 minutes before use; it can be ept in a cool place for 24 hours. Preheat oven to 400 degrees. Divide dough in two. Roll out half; place saus age slices on rolled dough, pressing them down slightly. Roll out other half of dough and put it over the sausages. Using a coo ie cutter or a thin edged glas s, cut out a circle around each sausage slice large enough to leave a margin of
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1/3 teaspoon
Ba ing powder Egg Water
dough around the sausage. Pinch the edges of the two halves together, brush top s with beaten egg yol diluted in a little water, pric pastries with a for , ba e in a 400 degree oven 15 to 20 minutes or until browned.
Comments: Little coctail pastries are excellent made with any leftover, unswe etened dough. Fresh dough does not ta e long to prepare and can be mixed the da y before if you wish. For that matter, the pastries can be ba ed hours in advan ce. Best hot or warmed over in a moderate oven, they are also good cold. This recipe ma es enough dough for about forty bite-size pastries. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Boo s, Inc. (c) 1969 Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-14-1995 - - - - - - - - - - - - - - - - - -
Cod Fritters - {Bunuelitos De Bacalao} Recipe By : Barbara Norman Serving Size : 1 Preparation Time :0:00 Categories : * Spanish Fish (Ocean) Salted Cod Amount -------1 2 2 1/2 Measure -----------cup medium tablespoons cup
1 1/3 cup
Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to ma e a batter of the consistency of a thin cream sauce. Stir in one lightly beate n egg and the ba ing powder. Shred cod with fingers. Chop well with garlic and parsley. Add to batter, s tir, and salt 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 smo e, drop in cod mixture off te aspoon and fry until well browned, turning once. Total frying time will be 10-1 5 minutes. Drain on brown paper before serving. Comments: The fritters should be small enough to be eaten in one bite from a toothpic . They need not be served hot, and in fact are best just warm. The ba sic batter will ma e three to four dozen small fritters and can be used for many varieties. The finer you shred and chop the cod, the smoother the fritters will be. How
1/3 cup 1/3 teaspoon
Ingredient -- Preparation Method -------------------------------Desalted cod -- well pac ed Garlic cloves -- peeled Chopped parsley Olive oil -- for frying Salt -- to taste === FRITTER BATTER === Flour Ba ing powder Egg Water
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Appetizers Tapas
ever, some prefer fritters with coarse fla es of cod. It is entirely a matter o f taste. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Boo s, Inc. (c) 1969 Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-14-1995 - - - - - - - - - - - - - - - - - -
Cold Gazpacho Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Spanish Appetizers Amount -------1 3 4 1/4 1 3 3 1
Measure Ingredient -- Preparation Method ------------ -------------------------------Green pepper -- diced cups Water Tomatoes -- diced cup Wine Onion -- diced teaspoons Lemon juice Garlic cloves -- minced Scallion -- diced fine
Puree all ingredients, except scallion, in blender. Add a little more water if too spicy. Strain, discarding any vegetable pieces that did not puree fully. C hill overnight. Serve in chilled glasses or bowls with diced scallion floating on top. Serves 4. Posted by Fred Peters. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Ham Fritters - {Bunuelitos De Jamon} Recipe By : Barbara Norman Serving Size : 1 Preparation Time :0:00 Categories : * Spanish Tapas Amount -------3/4 1 Measure -----------cup small
Ingredient -- Preparation Method -------------------------------Cured ham -- minced Onion -- chopped fine
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Soups/Stews
Appetizers
1/2 cup 1/3 cup 1/3 teaspoon 1 1/3 cup
Olive oil -- for frying Salt -- to taste === FRITTER BATTER === Flour Ba ing powder Egg Water
Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to ma e a batter of the consistency of a thin cream sauce. Stir in one lightly beate n egg and the ba ing powder. Fry the minced ham in 2 tablespoons olive oil. When ham is browned, remove i t and fry chopped onion until golden brown. When ham and onion have cooled, add them to fritter batter along with any oil left in frying pan. Salt 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 smo e, drop in cod mixture off te aspoon and fry until well browned, turning once. Total frying time will be 10-1 5 minutes. Drain on brown paper before serving. Comments: The fritters should be small enough to be eaten in one bite from a toothpic . They need not be served hot, and in fact are best just warm. The ba sic batter will ma e three to four dozen small fritters and can be used for many varieties. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Boo s, Inc. (c) 1969 Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-14-1995 - - - - - - - - - - - - - - - - - -
Ham Pastries - {Empanadillas De Jamon} Recipe By : Barbara Norman Serving Size : 1 Preparation Time :0:00 Categories : * Spanish Tapas
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 thic slice Cured or smo ed ham -- cut 40 bite-size pcs 1 Egg yol -- raw === EMPANADILLA DOUGH === 1 1/2 cups Flour 1 Egg 2 tablespoons Mil 2 tablespoons Olive oil 1 teaspoon Ba ing powder 1 teaspoon Salt Put flour on a board or marble slab, ma e a hole in the center, add all the i ngredients in the hole, and mix well with fingers. Roll into a ball and cover w
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Appetizers
ith a damp cloth. The dough must rest for 15 minutes before use; it can be ept in a cool place for 24 hours. Preheat oven to 400 degrees. Divide dough in two. Roll out half; place ham pieces on rolled dough, pressing them down slightly. Roll out other half of dou gh and put it over the ham. Using a coo ie cutter or a thin edged glass, cut ou t a circle around each ham piece large enough to leave a margin of dough around the ham. Pinch the edges of the two halves together, brush tops with beaten egg yol diluted in a little water, pric pastries with a for , ba e in a 400 degre e oven 15 to 20 minutes or until browned. Comments: Little coctail pastries are excellent made with any leftover, unswe etened dough. Fresh dough does not ta e long to prepare and can be mixed the da y before if you wish. For that matter, the pastries can be ba ed hours in advan ce. Best hot or warmed over in a moderate oven, they are also good cold. This recipe ma es enough dough for about forty bite-size pastries. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Boo s, Inc. (c) 1969 Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-14-1995 - - - - - - - - - - - - - - - - - -
Hard-Boiled-Egg Fritters - {Bunuelitos De Huevo Duro} Recipe By : Barbara Norman Serving Size : 1 Preparation Time :0:00 Categories : * Spanish Tapas Amount -------4 1 1/2
Measure Ingredient -- Preparation Method ------------ -------------------------------Hard-boiled eggs -- chopped slice Cured ham -- minced cup Olive oil -- for frying Salt and pepper -- to taste === FRITTER BATTER === 1/3 cup Flour 1/3 teaspoon Ba ing powder 1 Egg 1/3 cup Water
Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to ma e a batter of the consistency of a thin cream sauce. Stir in one lightly beate n egg and the ba ing powder. Chop hard-boiled eggs, mince ham, mix in batter, add 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 smo e, drop in cod mixture off te aspoon and fry until well browned, turning once. Total frying time will be 10 t o 15 minutes. Drain on brown paper before serving. Comments: The fritters should be small enough to be eaten in one bite from a
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Appetizers
toothpic . They need not be served hot, and in fact are best just warm. The ba sic batter will ma e three to four dozen small fritters and can be used for many varieties. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Boo s, Inc. (c) 1969 Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-14-1995 - - - - - - - - - - - - - - - - - -
Sevillian Anchovy Boats - ** Recipe By : Barbara Norman Serving Size : 30 Preparation Time :0:00 Categories : * Spanish Tapas
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------** {Barcos De Anchoas A La Sevillana} 2 cans Pimiento - (small cans) 1 Hard-boiled egg yol -- mashed Ground blac pepper -- to taste 2 cans Rolled anchovies -- liquid reserved Raw rice -- for ba ing tarts === EMPANADILLA DOUGH === 1 1/2 cups Flour 1 Egg 2 tablespoons Mil 2 tablespoons Olive oil 1 teaspoon Ba ing powder 1 teaspoon Salt Put flour on a board or marble slab, ma e a hole in the center, add all the i ngredients in the hole, and mix well with fingers. Roll into a ball and cover w ith a damp cloth. The dough must rest for 15 minutes before use; it can be ept in a cool place for 24 hours. Preheat oven to 375 degrees. Roll out dough, form small boats, pric bottoms in 2 or 3 places with a nife. Fill boats with raw rice to ma e them eep thei r hollow shape during ba ing. Ba e in 375 degree oven for about 10 minutes or u ntil firm. Discard rice. Shortly before serving, dice pimiento, soa it in the liquid from the cans of anchovy and season it with ground blac pepper. Fill boats with the pimiento, sprin le tops with a little mashed yol of hard-boiled egg, and decorate with ro lled anchovy. Comments: The filling should be added no more than an hour before serving. T here is a variety of cold foods suitable for fillings. Some suggestions are red caviar; anchovy with chopped hard-boiled egg; chopped chic en with mayoannaise; chopped tuna with mayonnaise and minced green olives; fish, fresh or canned, wi th mayonnaise and capers; cold vegetable salad with chopped cured ham. The tartlets ta e the shape of boats in this sample recipe, but can be given
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Appetizers
any shape you wish: oblong, square, or round. Regardless of the shape, the ba i ng of the shells is the same as in the above recipe. This recipe ma es enough d ough for about thirty tartlets. Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam Boo s, Inc. (c) 1969 Formatted for MasterCoo by Joe Comis ey, a a MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 01-14-1995 - - - - - - - - - - - - - - - - - -
AUNT JULIA'S PAELLA Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Por Seafood
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 Chic en -- cut up (Or 4 thighs legs) Salt and pepper to thaste 1 pound Lean por -- cut into 1-inch 1 2 medium Onion -- minced Toes garlic -- minced Cut into 1 1/2 inch julliene -- strips: Bell pepper Carrot Stal celery Frozen green peas Peeled shrimp Jar sliced pimento Capers -- with juice Jar pimento-stiffed green -- olives Calamari (squid) -- cleaned sliced Water Chic en bouillon cubes Saffron threads Uncle Ben's (c) rice -- uncoo ed Hard boiled eggs -- sliced Unpeeled shrimp (heads on) Oil for frying
pound
In a large electric s illet or paella pan, brown the chic en pieces (that have b een seasoned with salt and pepper) in a little oil. Remove from the pan. Add th e por cubes to the drippinfs and brown for about 5 minutes. Remove from the pan . To the pan drippings (add a little more oil if necessary) add the onion, garl ic, bell pepper, celery and carrot. Stir-fry for 2 minutes. Add the peas, peele d shrimp, pimentos, capers, chic en, calamari and por . Stir. In a separate pot , bring the 5 cups of water to a boil; stir in the bouillon cubes and saffron.
teaspoon cups
5 4 1 2 1/2 3 1/2
cups
1/2 large 1 large 1 1 cup 1 1/2 pounds 1 3/4 ounces 2 teaspoons 4 ounces 1/2 pound
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Chic en Spanish
Let it stand for 5 minutes until dissolved. Gently stir the rice into the s illet mixture. Slowly pour in enough of the bou illon mixture to cover the rice and chic en pieces. Cover and coo over low heat for about 20 minutes. Uncover and decoaratively arrange the egg slices and raw unpeeled shrimp on the top. (Add more broth as necessary to eep the rice moist. Cover and steam for another 10 minutes until the shrimp are coo ed and the rice is tender. (Paella should be moist but not wet!) Place the pan on a hot pad o n the serving table and let everyone help themselves. Serve with a mixed green s alad, red ripe tomatoes and some French bread. Also mix up a pitcher of Sangria and enjoy! - - - - - - - - - - - - - - - - - -
CARACOLES CON FRIJOLES COLORADOS Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Seafood Masterchefs Rltbr Amount -------4 2 1/3 2 2 1 1 1 7 2 1 1 4 Measure -----------tablespoons tablespoons cup each small pinch pinch pinch ounces tablespoons cup cup cups 1/2 cup
Ingredient -- Preparation Method -------------------------------Oil -- olive Butter -- unsalted Shallot -- finely chopped Garlic, cloves -- chopped Chilies, fresh -- split lengthwise, seeded -- - finely chopped Nutmeg -- grated Cloves -- ground Cumin -- ground Snails (about), drained -- - rinsed, and patted Pernod Stoc -- beef ** OR Stoc -- veal ** Kidney beans, red -- coo ed drained and rinsed *** Parsley -- chopped Salt (to taste) Pepper (to taste)
** See recipes for Beef Stoc , or Veal Stoc . *** To coo the idney beans properly, soa 1 1/2 cups of dried idney beans in 4 cups of water overnight. Drain, place in a pot of water to cover by 2 inches , and bring to a boil. Simmer, covered, over medium heat until tender.
Add the snails to the s illet and coo , stirring occasionally, for 5 minutes. Add the Pernod and coo until it evaporates.
Heat 2 et over tantly, Add the .
tablespoons of oil and 2 tablespoons of butter together in a large s ill a medium-high heat. Add the shallot and garlic and saute, stirring cons until lightly golden, about 3 minutes. chilies, nutmeg, cloves, and cumin and coo , stirring for 2 more minutes
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Spanish New Yor
Add the beef stoc and bring the mixture to a boil and coo , stirring, 2 to 3 m inutes longer. Add the beans and a 1/4 cup of parsley, stirring briefly, just u ntil the beans are heated through. Remove from heat and stir in the remaining 2 tablespoons of olive oil, and salt and pepper to taste. Sprin le with the remaining 1/4 cup of parsley and serve w arm. Source: New Yor 's Master Chefs, Bon Appetit Magazine : Written by Richard Sa x, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New Yor - - - - - - - - - - - - - - - - - -
Microwave Seafood Paella Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Microwave Spanish Amount -------3 1/4 3/4 1/2
Measure Ingredient -- Preparation Method ------------ -------------------------------Green onions teaspoon Pepper cup Short-grain rice (such as teaspoon Salt (optional) -- Valencia, arborio or Long grain rice Live blue mussels OR Stewed tomatoes (16 oz.) Live greenshell mussels Low-salt or regular chic en Raw medium shell-on shrimp -- broth (14 1/2 oz.) Dry Thyme pieces
Finely slice green onions; reserve 1/4 cup of the green tops for garnish. In a deep microwaveable casserole bowl or 8 cup measure, combine onions. rice, tomatoes and their liquid, broth, thyme, pepper and salt (dish needs to be twice the height of these combined ingredients). Cover dish tightly and microwave on high (100% power) for 16 minutes, rotating the dish a quarter turn halfway through coo ing. Remove the dish from microwave; stir in peas. Arrange mussels and shrimp altern ately around the edge of dish, stic ing mussels upright into the rice mixture an d shrimp head down and tail toward center (they do not need to be completely cov ered with liquid). Arrange fish pieces in an even layer in center, on top of the rice mixture. Cover and microwave on high until most of the fish has turned opaque throughout and mussels open, 5 to 8 minutes more. Mixture will loo saucy. Let stand, covered, about 3 minutes for fish to finish coo ing. Serve in wide sh allow bowls and sprin le with reserved green onions over each serving. Ma es 4 s ervings.
8 1 8 1 6
can small can ounces 3/4 teaspoon
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Fish/Sea
Note: Clams, Scallops and Grouper may be substituted. Per serving: 345 Calories, 31 g Protein, 35 g Carbohydrates, .6 g Saturated Fat , 1 g Monounsaturated Fat, .8 g Polyunsaturated Fat, .4 g Omega-3 Fat, 83 mg Ch olesterol, 700 mg Sodium. SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/92 - - - - - - - - - - - - - - - - - -
NEW YEAR'S PAELLA Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Seafood Fish Amount -------8 1 3 6 2 1 1 8 8 8 4 4 1 1 1/2 1 1 1/2 2 2 Measure -----------cups tablespoon tablespoons
ounces cups cup cup pounds pounds pounds
Ingredient -- Preparation Method -------------------------------Fish or Chic en Stoc Saffron Threads Olive Oil Garlic Cloves -- chopped Onions, medium -- chopped Red Bell Pepper -- chopped Green Bell Pepper -- chopped Chic en Pieces -- boned Chorizo Sausages in chun s Squid -- cut into rings Rice Tomatoes, peeled -- in chun s Salt Green Peas -- shelled Blac Olives -- sliced Parsley -- chopped Roc fish -- cut into chun s Mussels, rinsed -- debearded Shrimps, large -- peeled
Bring the stoc to a boil, add $affron, simmer 10 minutes, and set aside. In a l arge paella pan or other large pan, heat the olive oil. Add the garlic and saute just till it begins to color. Add the onions and saute to soften. Add the peppe rs and coo slightly, then remove the vegetables form the pan and set aside. Add the chic en and brown, remove from pan. Add sausage chun s and brown, remove from pan. Add the squid and toss briefly. Add rice, tomatoes, stoc , salt, saus age, chic en, the reserved vegetables, peas, olives, and parsley, reserving some of the parsley for garnish. Stir, cover, and bring to a boil. Remove cover and arrange roc fish pieces on top. Replace cover and coo about 5 minutes more. Unc over and add mussels, cover and coo 5 minutes. Add the peeled and deveined larg e shrimps, cover and coo until mussels open, shrimp are coo ed, and rice is ten der. Add more stoc or water at any point if the rice appears too dry. The rice should be moist, not soupy. Let the paella stand covered about 5 minutes before serving. Sprin le with remai ning parsley. Place pan on a pad in center of table and remove lid with a flouri sh! - - - - - - - - - - - - - - - - - -
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PAELLA #2 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Spanish Seafood Amount -------2 3 1 1 1 8 1 2 2 1/2 1 1 4 1/4 cup 2 tablespoons 2 ounces 32 2 16 1 large medium Measure -----------cups cups medium large ounces small or
Ingredient -- Preparation Method -------------------------------Basmati rice Water or chic en stoc Butter Carrot -- diced Stal celery -- diced Onion Shrimp -- shelled and 14-ounce can baby clams Fillet turbot, sole -- red trout cut -- into 1-inch chun s Boneless, trimmed -- s inned breasts -- cut into chun s Chorizo sausage -- cut into chun s 14-ounce can articho e -- hearts, drained, rin quartered Red pepper -- cut in 1/2-inch Cloves garlic -- minced Lemon juice Saffron Madeira wine or sweet sherry Mussels Tomatoes -- diced Blac olives pitted and -- halfed Salt and pepper -- to taste Chopped parsley Lemon -- cut in 8 wedges
In a large, deep, flat pan, put the rice and water or stoc . Cover and ba e in a 350 degrees to 400 degrees oven until almost all the water is absorbed. In a saut=82 pan, melt the butter and saut=02 the diced carrot, celery and onion until the vegetables are soft and the onions are translucent. Remove from the heat and set aside. Remove the rice pan from the oven. Mix in the saut=82ed vegetable, the shrimps, clams, fish fillets, chic en, sausages, articho e hearts, red pepper strips and garlic. Stir in the lemon juice, saffron and Madeira and arrange from the muss els around the outsided edge of the pan. Sprin le the surface with the diced tomato and halved blac olives, cover and re turn to the oven until the mussels open and the rice, fish and chic en are coo e d through. The rice should be dry, not mushy. Season to taste with salt and pepper and serve on large plates arranging the mus sels around the edge of the plates. Garnish with parsley and lemon wedges. - - - - - - - - - - - - - - - - - -
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Main Dish
Paella (New Yor Times Coo Boo ) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Fish/Sea Sausages
Spanish
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 One and a half pound sliced -- lobster, coo ed 1 pound Shrimp 1 Onion -- peeled and chopped 1 Dozen or more small clams 1 Green pepper -- seeded and 1 quart Mussels 1/2 teaspoon 1 teaspoon 1 teaspoon 2 3 tablespoons 1 2 1/4 cups 1 1/2 teaspoons 4 cups 6 tablespoons 1 teaspoon 1 teaspoon 1 can 2 ounces 1 can 1
Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and clams. Cut chic en into medium sized serving pieces. Combine oregano, peppercorns, garl ic, salt, two Tbsp of the olive oil and the vinegar and mash with bac of spoon or with a mortar. Rub chic en with the mixture. Heat remaining olive oil in a deep, heavy s illet and brown chic en lightly ove r moderate het. Add ham, chorizo, salt por , onion, green pepper, coriander and capers. Coo ten minutes over low heat. Add tomato sauce and rice and coo 5 min utes. Add boiling water, saffron and shrimp. Mix well and coo rapidly, covered, until liquid is absorbed, about 20 minutes. With a large spoon, turn rice from top to bottom. Add lobster meat and peas; cover and coo 5 minutes longer. Steam mussels and c lams in a little water until their shells open. Heat the pimientos and drain. Us the mussels, clams and pimientos as a garnish. Yield: 6-8 servings - - - - - - - - - - - - - - - - - -
One and a half pound chic en Ground coriander Oregano Capers Peppercorns Tomato sauce Clove garlic -- peeled Rice -- washed and drained Salt Boiling water Olive oil Saffron Vinegar Peas -- drained Ham -- cut in thin strips Pimientos Chorizo (hot Spanish
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Paella (Spanish Chic en, Seafood Casserole) Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Poultry Por /Ham Casseroles Amount -------4 1 1/4 1 2 1/2 5 3/4 1 1/2 16 1/4 1 1 1/2 1 1/4 3 1 1/4 Measure -----------pounds tablespoon cup pound tablespoons teaspoon cups pounds cup tablespoon tablespoons cup pound cups cup cup
Ingredient -- Preparation Method -------------------------------Chic en-serving size pieces Szechuan chili sauce Sa e plus 2T Shrimp whole -- raw Soy sauce Saffron threads crushed Chic en stoc Mussels in shell Clams little nec in shell Oil -- olive plus 2T Gingerroot, minced -- fresh Garlic minced Onions, green -- chopped Sausage -- Chinese por Rice short grain uncoo ed Snow peas julienned Cilantro leaves chopped
Shell, devein and butterfly the shrimp. Scrub mussels and clams and soa in seve ral different changes of water until needed. Cut chinese sausage in thin diagona l slices and steam, 15 minutes. Pre-heat the oven to 350/F. Combine the chic en, chili sauce and 2 T of the sa e in a bowl-set aside. Combine shrimp, 1 T of the soy sauce and 1 T of the sa e in another bowl and set aside.Dissolve the saffron in some of the chic en stoc and set aside. Heat 1/4 cup of the olive oil in a large s illet: medium high heat. Add chic en pieces a few at a time, coo until browned on each side. Set aside u ntill all are browned. Pour off fat from s illett then add remaining (2T) olive oil, garlic and gingerroot. Coo for 1 minute then add green onion and coo 30 s econds more. Now add the steamed sausage and coo 1 more minute then add the ric e and stir until it is all coated. Pour in the chic en stoc , dissolved saffron, remaining 1/4 cup of sa e and remaining 1T soy sauce. Bring to a boil and coo over medium heat for 10 minutes. Add the snow peas, shrimp and chic en pieces an d cover with rice mixture. Arrange clams and mussels on top, stic ing up so they will open. Ba e uncovered at 350/F for 30-40 minutes or until clams and mussels are open. Sprin le the cilantro over the top and serve from the pan together with green sa lad and crusty bread. - - - - - - - - - - - - - - - - - -
Quic Paella Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Poultry
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Rice/Grains
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Fish/Sea Spanish
Spanish Amount -------4 1/3 1/4 2 1 1/3
Fish/Sea
Measure Ingredient -- Preparation Method ------------ -------------------------------Servings cup Minced green pepper cup Margarine or butter Cloves minced garlic or 1/4 cups Instant rice (uncoo ed) garlic powder 1/2 cup Minced onion or 2 8 ounces Cans tomato sauce -- tablespoons instant 5 5 ounces Can coo ed chic en
The Boy Scouts of America puts out an excellent boo called Introduction to Fami ly Camping. Nice color pictures and li e that. In there are several nice recip es for outdoors persons. For example: Quic Paella Heat margarine in large s illet and lightly brown rice, onion, green pepper, an d garlic. Add remaining ingredients along with 1-1/2 cups water, and mix well. Bring to a boil. Lower heat and simmer for 5 minutes. - - - - - - - - - - - - - - - - - -
Shrimp Couscous Paella Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Fish/Sea Amount -------1/2 1/3 2 1/4 cup 1/2 teaspoon 1 1/4 teaspoon 3/4 pound 1 dash 1/2 cup Measure -----------pound cup
Ingredient -- Preparation Method -------------------------------Boned -- s inned chic en Chopped red bell pepper -- breasts, cut into 1/ Pieces Cloves garlic -- minced Water Salt (10.5 Oz) can chic en broth Pepper Medium size fresh shrimp Of ground saffron -- peeled and deveined Frozen green peas
Combine first 3 ingredients in a 2 Qt casserole; top w/ lid. Nu e 4-5 min. Stir in shrimp & next 7 ingredients; cover and nu e 3.5 to 4.5 min. or until shr imp is done (turns pin ). Stir in couscous; cover & let stand 5 minutes. */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* - - - - - - - - - - - - - - - - - -
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Spanish
SPANISH STYLE CODFISH Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Mexican Spanish Amount -------1 1/4 1 1/4 8 2 1 2 1/4 Measure -----------pound cup each cup ounces tablespoons dash tablespoons cup
Ingredient -- Preparation Method -------------------------------Salt Cod Onion; Chopped -- 1 sm. Clove Garlic -- Minced Vegetable Oil Tomatoes; Cut Up -- 1 cn Pimentos -- Chopped Pepper Sherry -- Dry Pimento Stuffed Olives -- *
* Pimento-stuffed olives should be sliced. Rinse the excess salt from the cod , then soa cod overnight in cold water, changing several times. Drain and cut i nto serving size pieces. Coo the onion and garlic in oil until the onion is te nder but not brown. Add the fish pieces and coo until lightly browned. Add th e UNDRAINED tomatoes, pimentos and pepper. Simmer, covered, about 20 minutes or until fish tests done. Add the sherry and heat through. Garnish with the sliced olives. - - - - - - - - - - - - - - - - - -
VIEIRAS A LA GALLEGA - SCALLOPS IN MUSTARD-OL Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Seafood Sauces Amount -------1 4 1 5 1 1 1 1 1 1/2 Measure -----------teaspoon large teaspoon teaspoon teaspoon cup teaspoon teaspoons
Ingredient -- Preparation Method -------------------------------Olive oil Sea scallops Minced garlic Green olives stuffed -- chopped Small capers -- drained Dijon-style mustard Whipping cream Unsalted butter Seasoned fresh bread crumbs
Coo 's notes: Green olives stuffed with anchovies are available at stores that s pecialize in imported foods, Cost Plus. Preliminaries: Preheat oven to 350 degrees. Procedure: Heat olive oil in medium s illet. Add garlic and scallops and coo on medium hea t for 5 minutes. Add chopped olives (and anchovies if using them separately), ca pers, mustard, cream and butter. Coo over medium heat for 8 to10 minutes or unt
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Seafood
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Spanish
il reduced by half, stirring occasionally. Spoon scallops into scallop shells or onto small ovenproof dish. Sprin le with bread crumbs and ba e in a preheated 3 50-degree oven until top is nicely browned, about 2 to 3 minutes, watching caref ully to prevent burning. - - - - - - - - - - - - - - - - - -
Vieiras a la Gallega - Scallops in Mustard-Olive Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Fish/Sea Sauces Amount -------1 1 4 1 1 1 5 1 Measure -----------teaspoon teaspoon large teaspoon teaspoon cup teaspoon
Ingredient -- Preparation Method -------------------------------Olive oil Small capers -- drained Sea scallops Dijon-style mustard Minced garlic Whipping cream Green olives stuffed Unsalted butter -- chopped
Coo 's notes: Green olives stuffed with anchovies are available at stores that s pecialize in imported foods, Cost Plus. Preliminaries: Preheat oven to 350 degrees. Procedure: Heat olive oil in medium s illet. Add garlic and scallops and coo on medium heat for 5 minutes. Add cho pped olives (and anchovies if using them separately), capers, mustard, cream and butter. Coo over medium heat for 8 to10 minutes or until reduced by half, stir ring occasionally. Spoon scallops into scallop shells or onto small ovenproof di sh. Sprin le with bread crumbs and ba e in a preheated 350-degree oven until top is nicely browned, about 2 to 3 minutes, watching carefully to prevent burning. - - - - - - - - - - - - - - - - - -
IRON-RICH: SPANISH CHICKEN Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Poultry Etc Spanish Amount -------8 2 1 1 2 3 1/4
Measure Ingredient -- Preparation Method ------------ -------------------------------Chic en legs [4 lb] tablespoons Olive oil tablespoon Butter Onion -- cut in wedges Garlic cloves -- minced Carrots -- sliced cup Fresh parsley -- chopped
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Spanish
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Low-Fat
2 1/4 cup 1/4 cup 1/4 cup 2
Bay leaves Dry white wine -- or chic en stoc Pitted blac olives -- chopped Pine nuts Tomatoes -- diced Salt Pepper
Remove s in from chic en legs. In s illet, heat il and butter over medium heat; brown chic en legs in batches, if necessary. Remove chic en from s illet and set aside. In the same s illet, coo onion and garlic for 3 minutes. Return chic en to s illeet along with carrots, parsley, bay leaves and wine; co ver and simmer for 30 minutes. Remove bay leaves. Add olives, pine nuts and tomatoes to s illet; simmer for about 2 minutes or un til heated through. Season with salt and pepper. Arrange chic en legs and vegetables in serving platter. Serve remaining liquid separately as sauce. Per serving: about 260 calories, 28 g Protein, 13 g fat, 7 g carbohydrate good s ource of iron Source: Canadian Living [magazine] Nov 94 also appears: "Healthy Choices" Partn ers Publishing 1992 [-=PAM=-] PA_Meadows@msn.com
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II * BASIC SPANISH RICE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 medium tomatoes -- quartered 2 1/4 cups water 1 small onion -- chopped 1 cup brown rice 2 teaspoons garlic paste 1 teaspoon seasoned salt 5 drops Tabasco sauce 1 teaspoon molasses 1 cup chopped tomatoes 1/2 cup chopped fresh parsley 1/2 cup canned tomato sauce 1/2 large green pepper -- diced Place quartered tomatoes and water in blender jar; puree. Pour into large pot, add onion, and boil. Add rice, garlic paste, salt, Tabasco, and molasses. Lower heat and simmer, covered, until rice has absorbed almost all the water, us ually 40-45 minutes. Add chopped tomatoes, parsley, and tomato sauce, stir well , and cover. Fry bacon crisp in s illet; remove and blot on paper towels. Saute green peppe r in bacon drippings; remove using slotted spoon and add to rise mixture.
Crumble bacon and add to rice mixture. Mix well and remove from heat. Preheat oven to 350 degrees. Lightly oil bottom of 1-quart casserole; pour ric e mixture into it and ba e for 20 minutes, or until rice is tender. Yield: 3 cups. - - - - - - - - - - - - - - - - - -
CROCK POT SPANISH RICE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds ground chuc or beef 1 medium onion -- chopped 1 green pepper -- chopped 1 (28 oz.) can stewed tomatoes 1 (16 oz.) can tomato sauce 1 1/2 cups water 2 1/2 teaspoons chili powder (or to taste) 2 teaspoons seasoned salt (to taste) 2 tablespoons Worcestershire sauce 2 cups raw rice -- converted 3 stal s celery -- chopped Brown beef in s illet and drain off fat. Put all ingredients in croc pot. Stir thoroughly. Cover and coo on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprin le on top (if desired). - - - - - - - - - - - - - - - - - -
KINGFISH, SPANISH STYLE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound ingfish -- cut in very thin sli 1/4 cup olive oil 2 tablespoons sherry 1 tablespoon parsley -- minced 1 clove garlic -- crushed 1/2 teaspoon salt 1/4 cup onion -- chopped Arrange fish in shallow pan, cover with remaining ingredients. Marinate 1 hour or more. Remove fish from marinade. Broil 5" from source of heat until done. Heat marinade and serve as a sauce. Port Mansfield, Texas
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MOM'S SPANISH HAMBURGER Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 pound ground beef or chuc 8 ounces can tomato sauce 8 ounces can water 1 or 2 stal s celery -- chopped Small onion -- chopped Salt and pepper In s illet coo celery and onion in small amount of water until celery is soft. Fry beef and crumble it up. When done, drain off grease. Add tomato sauce and water; salt and pepper to taste. Simmer for 15 minutes. Butter hamburger buns and broil until lightly golden. Serve closed or open faced.
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II * QUICK SPANISH RICE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------***** NONE *****
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Brown small onion and about 3/4 pound lean hamburger. Add about 1/2 jar or 1 cu p spaghetti sauce. Add about 1 1/2 cups water and 1 1/2 cups instant rice. Bri ng to boil, remove from heat and let stand about 10 minutes. (If you don't have spaghetti sauce mix, use tomato soup or sauce, add a little c atsup, season to taste.) - - - - - - - - - - - - - - - - - -
SPANISH EGGPLANT Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 slices bacon -- fry until crisp (rem 1 medium onion -- chopped fine 1 green pepper -- chopped 1 cubed -- pared eggplant 1 teaspoon salt 1/4 teaspoon pepper 6 to 10 oz. can tomato puree 1 cup water Saute onion and pepper until golden in bacon drippings. Add the rest of the ing redients and coo covered 5 to 10 minutes (until almost tender). Pour into 1 1/2 quart ba ing dish. Top with 1 cup grated cheese, crumb sauce (b uttered bread crumbs and crumbled bacon bits). Ba e uncovered in 350 degree oven 20 to 30 minutes. 6-8 servings.
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SPANISH GREEN BEANS Recipe By :
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Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 cups coo ed green beans 1 onion -- chopped 1/2 cup tomato puree Pepper to taste Brown onion in water until golden. Add rest of ingredients. Mix and heat thro ugh. Serves 6 to 8. - - - - - - - - - - - - - - - - - -
SPANISH POTATO OMELET Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------6 or 7 slices bacon -- cut into 1" pieces 1 medium potato -- cut into 1/2" cubes 1 medium onion -- chopped 6 eggs 3/4 teaspoon salt 1/8 teaspoon pepper Parsley Fry bacon in 10" s illet over medium heat until crisp. Remove bacon and drain, reserving 4 tablespoons bacon fat in s illet. Coo and stir potato and onion un til potato is golden brown and tender, about 10 minutes. Beat eggs with salt and pepper. Stir bacon into potato mixture; add eggs. Cover and coo over low heat until eggs are set and light brown on bottom, about 10 minutes. Cut into wedges to serve; garnish with parsley. 4 servings.
- - - - - - - - - - - - - - - - - * Exported from MasterCoo II * SPANISH RICE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 tablespoons oil 1 cup rice 1/4 onion 1/4 bell pepper 2 chic en bouillon cubes 2 cups water 1 diced carrots
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1/2 cup 1
green peas tomato
Saute tomato, bell pepper, onion and rice in hot oil, in a large s illet. Stir until rice begins to brown (be very careful not to let rice scorch). Add water. Bring to a boil. Add carrots and peas. Cover. Redice to medium lo w. Simmer until rice is tender. - - - - - - - - - - - - - - - - - -
SPANISH RICE AND BEANS Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 slices of onions 2 spoonfuls of tomato paste 1/2 green pepper 1 bouillon soup 1 teaspoon Adobo seasoning (red cap) Goya beans (can) Roman 3 spoonfuls of oil Add salt to taste 2 cups rice 3 cups water Mix all of the above 8 ingredients in a pan over low heat. Stir. Add water an d rice. When it is about to dry, sha e it and cover it with a tight cover. Wai t about 10 minutes and turn it. Cover it again and coo additional 5 minutes. If rice is open it is done. - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * SPANISH RICE PRONTO Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/4 cup bacon drippings -- butter or margarine 1 medium onion -- thinly sliced 1/2 medium green pepper -- diced 1/2 pound ground beef 1 1/3 cups (5 oz. p g.) minute rice 1 3/4 cups hot water 2 cans tomato sauce 1 teaspoon salt Dash of pepper 1 teaspoon prepared mustard
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Melt fat in saucepan or s illet. Add onion, green pepper, beef and minute rice. Coo and stir over high heat until lightly browned. Then add the water, tomat o sauce and seasonings; mix well. Bring quic ly to a boil. Cover tightly and simmer 10 minutes. Ma es 4 servings. - - - - - - - - - - - - - - - - - -
SPANISH TOFU AND NOODLES Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 teaspoons olive oil 1 chopped onion 1 cup chopped green pepper 1 pound firm tofu in 1/2 inch cubes 1 bay leaf 1/4 teaspoon pepper Salt to taste 2 (1 lb.) can tomatoes -- drained and chopped 1 cup liquid from tomatoes 3 cloves chopped garlic 1 cup chopped celery 1 cup sliced mushrooms 2 teaspoons papri a 1/4 teaspoon saffron 2 cups coo ed noodles Heat oil in a large s illet over medium heat. Add garlic, onions, celery, green peppers, mushrooms, and tofu. Coo 15 minutes, stirring, being careful not to b rea up the tofu. Add tomatoes, the 1 cup of reserved tomato liquid, and spices . Cover. Reduce and discard bay leaf. Add noodles. Toss until well mixed. S erve hot. Serves 4. - - - - - - - - - - - - - - - - - -
SPANISH TUNA LOAF Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 (12 1/2 oz.) tuna (drained and fla ed) 1 1/2 cups fresh bread crumbs 1/2 cup mayonnaise 1/4 cup onion -- chopped 1/4 cup celery -- chopped 1/4 cup bell pepper -- chopped 3 tablespoons fresh lemon juice 2 eggs 2 tablespoons papri a
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Mix all together. Ba e in shallow greased ba ing dish at 350 degrees for 40 min utes. Serve with following Spanish sauce or commercial Picante. 1 (14 1/2 oz.) stewed tomatoes 3 tbsp. fresh lemon juice 2 tsp. cornstarch 1 tsp . Worcestershire sauce 1/4 tsp. sugar 1/8 tsp. Tabasco Combine. Bring to a boil. Reduce heat and simmer for 5 minutes. (Ma es 2 cups.) - - - - - - - - - - - - - - - - - -
TRUE SPANISH FLAVOR SPANISH BEAN SOUP Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 medium onion -- minced 2 cloves garlic -- minced 1/2 medium bell pepper -- chopped 2 ounces Vigo olive oil 1 Chorizo (Spanish Sausage) 1/2 pound smo ed ham 1/4 teaspoon Vigo papri a 1 (#2) can garbanzos 2 medium potatoes -- diced 1/2 inch Salt to taste Vigo flavoring & coloring for yellow rice In large saucepan, fry onion, garlic and bell pepper in olive oil, add Chorizo, smo ed ham and papri a. Fry until onions are tender, but not browned. Add entire contents of garbanzo can (including liquid) and also 1 1/2 cans of wa ter. Bring to a boil. Add potatoes, salt to taste and pinch of Vigo flavoring and coloring to obtain desired golden color. Then lower heat, coo 15 minutes o r until potatoes are tender. Serves 4. Clearwater, Florida - - - - - - - - - - - - - - - - - -
Ba ed Spanish Eggs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Eggs Brea fast
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 Corn tortillas -- cut into squares 2 tablespoons Olive oil 2 medium Onions -- quartered and thinly
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Casseroles
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Servings: 6 salt and freshly ground pepper to taste Preheat the oven to 350 degrees. Heat a large s illet. Toast the cut tortillas on the dry s illet over moderate heat, stirring occasionally, until they are cri sp. Transfer to a plate to cool. Heat the oil in the same s illet. Add the onion s and saute over moderate heat until transplucent. Add the garlic and pepper and saute until the onion turns golden and the peppers soften. Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit. Combine the beaten eggs with the mil in a mixing bowl. Stir in th e mixture from the s illet, the tortilla bits, and all the remaining ingredients . Oil two 9-inch pie tins and divide the mixture among them. Ba e for 25 to 30 m inutes, or until set and golden on top. Let stand for 10 minutes before serving, then cut into wedges to serve. Source: Vegetarian Celebrations by Nava Atlas - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * BASIC SPANISH RICE Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Kaz Amount -------4 2 1/4 1 1 2 1 5 1 1 1/2 1/2 1/2 Measure -----------medium cups small cup teaspoons teaspoon drops teaspoon cup cup cup large Ingredient -- Preparation Method -------------------------------Tomatoes -- quartered Water Onion -- chopped Brown rice Garlic paste Seasoned salt Tabasco sauce Molasses Chopped tomatoes Chopped fresh parsley Canned tomato sauce Green pepper -- diced
Place quartered tomatoes and water in blender jar; puree. Pour into large pot, add onion, and boil. Add rice, garlic paste, salt, Tabasco, and molasses. Lower heat and simmer, covered, until rice has absorbed almost all the water, usually 40-45 minutes. Add chopped tomatoes, parsley, and tomato sauce, stir well, and cover. Fry bacon crisp in s illet; remove and blot on paper towels. Saute green peppe r in bacon drippings; remove using slotted spoon and add to rise mixture. Crumbl e bacon and add to rice mixture. Mix well and remove from heat.
2 1 2 6 3 1
medium medium tablespoons ounce 1/2 teaspoon 1/2 teaspoon
Cloves garlic -- minced Green pepper -- diced Tomatoes -- diced Eggs -- beaten Low-fat mil Can mild green chiles -- chopped Ground cumin Dried oregano To 3 tb minced fresh -- cilantro or parsley
Preheat oven to 350 degrees. Lightly oil bottom of 1-quart casserole; pour ric e mixture into it and ba e for 20 minutes, or until rice is tender. Yield: 3 cups. Recipe By : - - - - - - - - - - - - - - - - - -
Cheesy Spanish Omelette Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Por /Ham Amount -------1 1/2 2 4 1 1 1 1 3/4 cup 4 1 slices teaspoon Measure -----------tablespoon teaspoon tablespoons tablespoon
Ingredient -- Preparation Method -------------------------------Olive oil Ground coriander Butter Eggs -- beaten Onion -- chopped Cold water Garlic clove -- crushed Salt to taste Red bell pepper, seeded Fresh ground pepper to taste -- diced Finely shredded green Red bell pepper strips (opt) -- cabbage Bacon -- chopped (opt) Fenugree
Heat oil and butter in a medium-size flameproof s illet. Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionall y. Add fenugree and coriander and stir well. Preheat broiler. Whis eggs with cold water, salt and pepper and pour into s il let. Swirl s illet to ensure an even coating. Coo over low heat 3-4 minutes or until mixture is golden brown underneath. Sprin le with cheese and place under p reheated broiler and coo until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, an d serve hot. - - - - - - - - - - - - - - - - - -
Chic Peas in Spanish Sauce Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Vegetarian
Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
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Ethnic
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Cheese/Eggs
tablespoon teaspoon grams
Chop the peppers, onions, garlic and tomatoes. Lightly fry the peppers, onion a nd garlic in the olive oil for a few minutes. Add the parsley, tomatoes and sal t and coo on a low heat for about half an hour, stirring, occasionally, until t he tomatoes are pulped. Combine this with the coo ed chic peas and serve, eith er with rice or potatoes.
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Croc Pot Spanish Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Croc pot Amount -------2 1 1 1 1 1 1/2 2 1/2 2 2 2 3
Measure Ingredient -- Preparation Method ------------ -------------------------------pounds ground chuc or beef medium onion -- chopped green pepper -- chopped (28 oz.) can stewed tomatoes (16 oz.) can tomato sauce cups water teaspoons chili powder (or to taste) teaspoons seasoned salt (to taste) tablespoons worcestershire sauce cups raw rice -- converted stal s celery -- chopped
Brown beef in s illet and drain off fat. Put all ingredients in croc pot. Stir thoroughly. Cover and coo on Low 7 to 9 hours or on High 3 hours. Stir in che ese and sprin le on top (if desired). From the recipe files of Carole Walberg - - - - - - - - - - - - - - - - - * Exported from MasterCoo II * Freezer Mix Spanish Rice Recipe By : Serving Size : 4 Preparation Time :0:00
Posted by Kaz Glover in Intercoo
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Beef
grams tablespoon
227 1/2 1/2 400 1 1/2 1/2 1/2 1/2 1/2 227 1/2 1/2
grams
Chic peas (dried) or Garlic clove Chic peas (canned) Olive oil Green pepper Chopped parsley Red pepper Sea salt Green chilli Tomatoes Onion
Categories Amount -------1 2 1/2 5 1 1 1 1/4
: Meats Measure Ingredient -- Preparation Method ------------ -------------------------------pac age Beef-Tomato Freezer Mix cups Water Bacon;crisply fried -- slices teaspoon Chili powder cup Rice -- uncoo ed reguliar teaspoons Oregano leaves
Dip container of frozen mix into hot water just loosen. In large s illet, heat f rozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, s tirring occasionally, until mix is thawed and rice is tender, about 30 minutes. (A small amount of water can be added if necessary.) - - - - - - - - - - - - - - - - - -
Helen's Spanish Rice Recipe By : Jo Anne Merrill Serving Size : 6 Preparation Time :0:45 Categories : Casseroles Amount -------1 1 1/2 3 1 1/2 2 1/2 1 2 Measure -----------cup pound tablespoons cups teaspoon teaspoons
Ingredient -- Preparation Method -------------------------------rice lean ground beef onion -- chopped vegetable oil -- or bacon fat garlic clove -- minced green bell pepper -- chopped stewed tomatoes salt chili powder
1. Wash rice, drain, and allow to dry thoroughly. 2. Heat oil in heavy s illet; add rice. Coo , stirring constantly, until li ghtly browned, about 10 minutes. 3. Add onions, garlic, green peppers and beef. Stir often to brea up and b rown meat; coo until onion is limp and lightly browned. 4. Add undrained, chopped tomatoes and seasonings. Cover and simmer about 2 5 minutes or until rice is tender and most of the liquid has been absorbed. Let stand, covered, for about 5 minutes before serving. - - - - - - - - - - - - - - - - - NOTES : A creation of Helen Jolly of Kenosha, Wisconsin. * Exported from MasterCoo II * LENTILS & SPANISH RICE ENCHILADAS Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Main Dish Amount Measure
Eggs
Ingredient -- Preparation Method
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Meats
Prepare contents of box according to pac age directions. Coo lentils in the 2 cups of water and drain off excess water. (Note: lentils and rice will coo in the same amount of time). Mix the rice and lentils and place 2 tablespoons full in each tortilla and roll. Place in a 9 x 13 pan and cover with enchilada sauce . Sprin le with cheese and place in oven for 20 minutes at 300 F. Source: Arrowhead Mills "Quic Brown Rice" tri-fold Copyright 1987 Arrowhead Mi lls, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mint zias - - - - - - - - - - - - - - - - - -
Low-Cal Spanish Ba ed Fish Recipe By : Jo Anne Merrill Serving Size : 6 Preparation Time :0:30 Categories : Dinner Main Dish Amount -------1 1/2 1/2 1/4 1/4 1 1 1 2 2 1 2 Measure -----------pounds teaspoon teaspoon teaspoon
tablespoons tablespoons
Ingredient -- Preparation Method -------------------------------fish fillets salt papri a pepper green pepper -- cut in rings tomato -- sliced onion -- sliced lemon juice olive oil garlic clove -- minced lemons -- *see note
Cut the 2 lemons into wedges. Cut fish into serving-sized pieces. Place in oven-proof ba ing dish. Sprin le with salt, papri a and pepper. Top with green pepper rings, tomato slices and onion slices. Mix lemon juice, oil and garlic. Pour over the fish fillets. COVER and ba e 15 minutes at 375 degrees. UNCOVER and ba e about 10-13 minutes longer or until fish fla es easily. Serve with lemon wedges. - - - - - - - - - - - - - - - - - -
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Low Fat
-------1 1/2 2 2 16 15
------------ -------------------------------Box Spanish Quic Brown Rice cup Lentils cups Water cups Grated cheese ounces Enchilada sauce Corn tortillas -- moistened

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Annatto Oil Recipe By : Jeff Smith Serving Size : 1 Preparation Time :0:00 Categories : * Spanish Amount -------2 1 Measure

Ingredient -- Preparation Method -------------------------------Vegetable oil Annatto seeds -- * see note

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

Formatted for MasterCoo by MR MAD, a a Joe Comis ey - jpmd44a@prodigy.com 04-10-1997 - - - - - - - - - - - - - - - - - -

* Exported from MasterCoo

* Exported from MasterCoo

ne vinegar and blac asses.

pepper grinder out so your guests may add a bit to their gl

Fish (Ocean) Seafood

1/4 pound pounds

Formatted for MasterCoo by MR MAD, a a Joe Comis ey - jpmd44a@prodigy.com 04-10-1997 - - - - - - - - - - - - - - - - - -

tablespoons tablespoons tablespoon cup cup

* Exported from MasterCoo

1/2 pound cups

* Exported from MasterCoo

* Exported from MasterCoo

Zucchini Side Dish

Formatted for MasterCoo by MR MAD, a a Joe Comis ey - jpmd44a@prodigy.com 04-10-1997 - - - - - - - - - - - - - - - - - -

* Exported from MasterCoo

Mexican Spanish Rice

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

Vera Gewanter, "A Passion for Vegetables" - - - - - - - - - - - - - - - - - -

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

Ba ing powder Egg Water

1/3 cup 1/3 teaspoon

* Exported from MasterCoo

Ingredient -- Preparation Method -------------------------------Cured ham -- minced Onion -- chopped fine

* Exported from MasterCoo

1/2 cup 1/3 cup 1/3 teaspoon 1 1/3 cup

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

Heat 2 et over tantly, Add the .

* Exported from MasterCoo

Spanish New Yor

can small can ounces 3/4 teaspoon

* Exported from MasterCoo

ounces cups cup cup pounds pounds pounds

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

Spanish Amount -------4 1/3 1/4 2 1 1/3

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo

* Exported from MasterCoo