	Homepage
	Indian Recipes
	Mexican Recipes
	Italian Recipes
	Chicken Recipes
	Beef Recipes
	Seafood Recipes
	Dessert Recipes
	Drink Recipes
	Appetizer Recipes
	Recipe Links

SPANISH FOOD RECIPES

Annatto Oil

Recipe By : Jeff Smith

Serving Size : 1

Categories : * Spanish Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Vegetable oil

1 cup Annatto seeds -- * see note

* Note: Available in Latino markets.

Place the oil in a 2-quart heavy saucepan and heat to about 350 degrees. Add the annatto seeds and remove the pan from the heat. Allow to cool and strain the oil in to a glass jar.

This recipe makes 2 cups of annatto oil.

Recipe Source:

THE FRUGAL GOURMET by Jeff Smith

From the 06-10-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-10-1994

- - - - - - - - - - - - - - - - - -

Chick Peas With Spinach - {Garbanzos Con Espinacas}

Recipe By : Goya Foods

Serving Size : 1

Categories : * Spanish Side Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Fresh spinach -- stems removed

1 medium Onion -- chopped

1 Garlic clove -- chopped

2 tablespoons Goya Olive Oil

1 Bay leaf

1 Tomato -- chopped

1 packet Goya Chicken Bouillon -- mixed with

2 cups Water

1 Whole clove

1 teaspoon Paprika

1 teaspoon Goya Adobo with Pepper

32 ounces Goya Chick Peas - (2 cans) -- drained and rinsed

1 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 spinach and set aside. In a large skillet or saucepan, saute onion and garlic in olive oil until soft. Add bay leaf, tomato, clove, and 1 tablespoon of prepared bouillon, and heat thoroughly. Add paprika, Adobo, and remaining bouillon. Remove bay leaf and clove.

Stir in chick peas and cook over medium heat, uncovered, for 10 minutes. Remove 1 cup of chick pea mixture, puree the removed portion, and mix back into pan. Arrange chick peas evenly in a large pie plate or wide, shallow serving dish. Chop spinach. Arrange sliced eggs and chopped spinach on top of chick peas. Salt and pepper to taste. This recipe serves ??

Comments: A favorite partner for chick peas is spinach. Together, they make a colorful side-dish or meatless meal.

Recipe Source:

THE GOYA COOK'S TOUR OF SPAIN by Goya Foods

(cookbooklet by mail) - Send name and address along with $2.00 check or money order plus two proof-of-purchase labels from any Goya product to

The Goya Cook's Tour of Spain, Goya Foods, Inc., 100 Seaview Dr., Dept. CD, Secaucus, NJ 07096

As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

12-19-1995

- - - - - - - - - - - - - - - - - -

Chicken And Chick-Pea Stew

Recipe By : Jeff Smith

Serving Size : 5

Categories : * Spanish Chicken

Soups/Stews Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Dried chick-peas (garbanzo beans)

1 teaspoon Baking soda

3 tablespoons Olive oil

2 pounds Chicken legs and thighs

1 slice Whole-wheat bread

1 large Onion -- sliced

2 large Tomatoes, red ripe -- diced

1 slice Bacon

2 cups Chicken stock -- fresh or canned

(do not use bouillon)

1 Bay leaf -- whole

2 Garlic cloves -- crushed

2 Hard-boiled eggs -- peeled

1/2 cup Dry sherry

Freshly-ground black pepper -- to taste

Salt -- to taste

Pick over the chick-peas carefully, discarding discolored ones, small stones, etc. Soak them overnight in ample water to cover, along with the baking 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 chicken pieces on all sides and remove from the pan. Fry the bread in the remaining oil.

Remove and set aside. In the same pan saute onion, tomatoes and bacon.

Cook until the onions are clear.

Place the vegetable mixture in a 6-quart lidded Dutch oven and add the chicken pieces and the chick-peas.

Deglaze the frying pan with a bit of the broth. Add the pan drippings and the stock to the pot along with the bay leaf and salt and pepper to taste.

Cover and bring to a simmer. Simmer until the chicken is tender, about 45 minutes.

In the meantime, crush the garlic in a small bowl. Break up the fried bread and add to the garlic along with the yolks 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 chicken 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 ceci, the technical name is garbanzo bean and many people call them chick-peas. Most often they are purchased dry, then soaked and cooked. If you may want to use canned, drained garbanzos, simply add them to the pot when you add the chicken stock and chicken.

Recipe Source:

THE FRUGAL GOURMET by Jeff Smith

From the 08-28-1991 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-10-1994

- - - - - - - - - - - - - - - - - -

Chicken With Almonds And Honey

Recipe By : Penelope Casas

Serving Size : 4

Categories : * Spanish Chicken

Main Dish Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 pounds Chicken

Kosher or sea salt -- as needed

Freshly-ground black 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 Chicken broth

1/4 cup Dry white wine

2 tablespoons Chopped blanched almonds

1 tablespoon Honey

Cut the chicken into small serving pieces, detaching the wings and legs and dividing the breast in 4 pieces and each thigh in half crosswise. Sprinkle on both sides with salt and pepper. Heat 2 tablespoons of the oil in a shallow casserole and lightly brown the chicken on all sides. Add the onion and cook until it has wilted. Sprinkle in the cilantro, parsley, ginger, saffron, cumin, and nutmeg. Stir in the chicken broth and wine, cover, and simmer 40 minutes.

In a very small skillet, heat the remaining teaspoon oil and lightly brown the almonds over a medium flame. Add the honey and 2 tablespoons water and cook away most of the liquid. Spoon over the chicken, cover, and cook 5 minutes more.

This recipe yields 4 servings.

Comments: A preparation from Andalucia's Moorish past that includes many of the most characteristic ingredients of Moorish cooking of those times: almonds, honey, cilantro, ginger, saffron, and cumin.

Recipe Source:

Alfred A. Knopf, New York, NY - 458 pages - $30.00

As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

04-10-1997

- - - - - - - - - - - - - - - - - -

Cold Tomato Soup - {Gazpacho}

Recipe By : Jeff Smith

Serving Size : 6

Categories : * Spanish Appetizers

Soups/Stews

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Garlic clove -- peeled

1/2 Green bell pepper -- cored and seeded

1 Onion -- peeled

5 Tomatoes, very ripe -- quartered

1 medium Cucumber -- peeled, sliced

1 tablespoon Tomato paste

6 tablespoons Olive oil

3 tablespoons Red wine vinegar

1/2 teaspoon Ground cumin

1 tablespoon Tabasco sauce -- or to taste

2 cups Tomato juice

2 Hard-boiled eggs -- grated

1 cup Ice water

Freshly-ground black pepper -- to taste

Salt -- to taste

Blend all the ingredients except the grated egg in a food blender or food processor. 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 wine vinegar and black pepper grinder out so your guests may add a bit to their glasses.

Comments: This is actually a ground-up salad -- dressing included. It will get a Spanish dinner off to the right start because you can serve it in glasses and allow your guests to walk about while they are drinking their salad, or eating 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 MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-10-1994

- - - - - - - - - - - - - - - - - -

Colorful Baked Eggs

Recipe By : Pepita Aris

Serving Size : 4

Categories : * Spanish Egg Dishes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Olive oil

1 large Onion -- chopped

2 Garlic cloves -- finely chopped

1/4 pound Cooking chorizo -- sliced

or fresh spicy sausage -- sliced

or smoked ham -- cubed

2 Sweet red or green peppers (3/4 lb) -- chopped

3/4 pound Ripe tomatoes -- without skin or seed

or 1 1/2 cups canned tomatoes -- with juice

1 tablespoon Fino or amontillado sherry -- to 2 tablespoons

3/4 cup Shelled peas

1/4 pound Green beans -- snapped short length

8 Extra-large eggs

1 pinch Cayenne

Salt -- to taste

Heat the oven to 350 degrees and warm a shallow casserole or baking dish.

Heat the oil in a skillet and soften the onion slowly. Add the garlic and push 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 cook and reduce, stirring occasionally. Add some sherry if the mixture seems dry. Meanwhile, cook 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 fork without overmixing, season them well with cayenne and salt. Pour over the vegetables and meat and bake in the oven about 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 skirts of gypsy dancers. Shrimp can be substituted for the sausage, or everything included in a grand medley.

Recipe Source:

Simon and Schuster, New York - 144 pages - $24.95

As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 04-11-1995

- - - - - - - - - - - - - - - - - -

Fish Baked With Potatoes, Onions, And Wine

Recipe By : Penelope Casas

Serving Size : 4

Categories : * Spanish Fish (Ocean)

Main Dish Seafood

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Potatoes -- cut into 1/8" slices

1 mediun Onion -- slivered

1/4 cup Olive oil

Kosher or sea salt -- as needed

Freshly-ground black pepper -- as needed

1/4 pound Tomato -- in very thin wedges

2 pounds Turbot steaks, 1 inch thick

(or other firm-flesh fish like halibut)

1 1/2 teaspoons Fresh thyme leaves

(or 1/4 teaspoon dried thyme)

1 1/2 teaspoons Minced fresh rosemary

(or 1/4 teaspoon dried rosemary)

1 1/2 teaspoons Minced fresh marjoram

(or 1/4 teaspoon dried marjoram)

2 tablespoons Minced fresh parsley

Freshly-squeezed lemon juice

1/2 cup Dry white wine

1 tablespoon Dried bread crumbs

Arrange the potatoes and onion in layers in a greased baking pan, sprinkling each layer with oil (a total of 3 tablespoons), salt, and pepper (choose a pan in which you will have about 3 layers). Scatter the tomato wedges over the potatoes, cover tightly with foil, and bake in a 350 degree oven about 45 minutes, or until the potatoes are almost tender. Meanwhile, sprinkle the fish steaks on both sides with salt and let sit.

Place the fish over the potatoes, brush the fish with about 1 tablespoon oil, then sprinkle the fish and potatoes with thyme, rosemary, marjoram, parsley, and lemon juice. Pour on the wine. Dust the fish with bread crumbs and cook until the fish is just done, about 15 minutes, basting several times.

This recipe yields 4 servings.

Comments: Fish (whatever is freshest that day) baked over a bed of thin-sliced potatoes is one of the preferred ways to prepare fish in Catalunya. This version 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:

Alfred A. Knopf, New York, NY - 458 pages - $30.00

As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

04-10-1997

- - - - - - - - - - - - - - - - - -

Little Meat Espadrilles In Wine Sauce

Recipe By : Pepita Aris

Serving Size : 4

Categories : * Spanish Pork

Veal

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 slices Stale bread -- without crusts

3/4 pound Ground lean pork or veal

1/2 pound Ground raw or smoked ham

or Canadian bacon

2 Garlic cloves -- finely chopped

3 tablespoons Finely chopped parsley

3 Extra-large eggs -- separated

Salt and freshly ground black pepper -- to taste

Olive oil -- for frying

=== CINNAMON WINE SAUCE ===

1 Onion -- chopped

2 tablespoons Olive oil

1 Garlic clove -- finely chopped

2 tablespoons Finely chopped parsley

1 tablespoon Flour

1 cup Good meat or chicken stock

1 cup Oaky Spanish white wine

or a dry white wine mixed 3:1

with pale dry Montilla

1 Bay leaf

1/8 teaspoon Ground cinnamon

If you are using a food processor, make the bread crumbs first, then grind together the pork or veal and ham or Canadian bacon. Add the crumbs, garlic, parsley and 3 egg yolks, keeping the whites to use later for the coating. Mix everything together, seasoning well, to make a stiff pate.

With your hands, shape the mixture into small sausages about 2-inches long, then flatten into shoe shapes. Heat 3 to 4 tablespoons of oil and fry the patties about 3 minutes on each side. Reserve them on a tray and chill at least 1 hour.

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 cook 1 minute. Stir in the stock, wine, bay leaf, and cinnamon and simmer 5 minutes.

About 15 minutes before serving, beat the egg whites with a little salt until peaks form and coat the 'alpargatas'. Fry 2 to 3 minutes on each side, until colored 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 sticks make a good accompaniment. Serves 4 to 6.

Comments: These pork and ham patties from Valencia are unusual and rather fun. Made in advance, they are then served in a wine and cinnamon sauce. An alpargata is a casual shoe with a rope sole--better known by its French name of espadrille. When fried, the patties do look very much like rope soles, because the coating of egg white fries in the characteristic ring pattern.

Recipe Source:

Simon and Schuster, New York - 144 pages - $24.95

As reprinted in the Nov/Dec, 1991 issue of Cookbook Digest

Formatted for MasterCook II by: Joe Comiskey {* Prodigy Service ID # JPMD44A} on 04-11-1995

- - - - - - - - - - - - - - - - - -

Paella Valencia

Recipe By : Jeff Smith

Serving Size : 6

Categories : * Spanish Paella

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Mussels -- in the shell

1 pound Small clams -- in the shell

1/2 cup Olive oil

2 pounds Chicken thighs

1/2 pound Boneless pork butt -- cut 1" cubes

2 Onions -- peeled, sliced

2 Garlic cloves -- crushed

1 cup Smoked ham -- cut 1/2" cubes

1 cup Chorizo - Spanish or Mexican -- sliced

1 Red bell pepper -- sliced thin

2 cups Arborio-style rice

3 cups Chicken stock -- fresh or canned

1/8 teaspoon Saffron threads -- crushed, optional

2 tablespoons Annatto Oil -- see * Note

1 teaspoon Paprika

1/2 cup Peas -- defrosted if frozen

1/2 pound Large shrimp -- peeled

1 cup Dry white wine

Salt -- to taste

Lemon slices -- for garnish

* Note: The recipe for "Annatto Oil" is included in this collection.

With a paring knife or a pair of pliers trim or pull off the fuzzy beards from the mussels. Rinse the clams and mussels well and soak 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 chicken until brown on all sides. Remove the chicken from the pan and set aside.

Brown and cook the pork in the same way. Remove the pork to the chicken plate, 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. Cook for a moment and remove from the pan, leaving the oil behind.

Reheat the pan and add the rice. Stir over medium heat until the grains begin to color just a bit. You may need additional oil at this point.

Now add the reserved chicken and pork, along with the cooked vegetable mixture.

In a sauce pan bring the chicken stock to a boil and add the optional saffron, the annatto oil, paprika 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 cook the dish, covered, rotating it now and then 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 rive, hinged sides down.

Sprinkle the peas on top and continue to cook, covered, until the clams and mussels 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 cooked. 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 MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-10-1994

- - - - - - - - - - - - - - - - - -

Spanish Caldo Gallego

Recipe By : Jeff Smith

Serving Size : 12

Categories : * Spanish Soups/Stews

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Dry white beans

1 pound Chicken thighs

1/2 pound Chorizo, Spanish or Mexican -- cut 1/2" pieces

1/2 pound Smoked ham -- cut 1/2" dice

1/4 pound Salt pork -- chopped

1 medium Onion -- chopped

3 Garlic cloves -- crushed

2 teaspoons Worcestershire sauce

2 drops Tabasco sauce

1/2 pound Potatoes -- peeled, quartered,

and sliced

1/2 pound Cabbage -- thinly sliced

3 cups Kale -- tough stems removed,

and thinly sliced

1/2 pound Turnip -- peeled, quartered,

and sliced

Freshly-ground black pepper -- to taste

Salt -- to taste

Soak the dried white beans overnight in water. Drain well.

In an 8-quart stockpot place 2 1/2 cups water, soaked beans, chicken thighs, chorizo, ham, salt pork, onion, garlic, Tabasco and Worcestershire sauce. Simmer all , covered, for 45 minutes, or until the chicken is tender. Remove the chicken from the pot.

Debone the chicken, chop the meat and reserve.

Add to the pot the potatoes, green cabbage, kale, and turnips. Simmer, covered, for 25 minutes. Return the boned chicken to the pot and add salt and freshly ground pepper to taste.

Simmer a few more minutes until all is hot, and serve. The soup keeps well for 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 vegetables.

Recipe Source:

THE FRUGAL GOURMET by Jeff Smith

From the 06-10-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-10-1994

- - - - - - - - - - - - - - - - - -

Stewed Zucchini And Onion

Recipe By : Penelope Casas

Serving Size : 4

Categories : * Spanish Zucchini

Vegetables Side Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Olive oil

2 Garlic cloves -- minced

1 medium Onion -- slivered

1/2 teaspoon Imported sweet paprika

1 1/2 pounds Zucchini -- cut into 1/4" slices

Salt -- to taste

Freshly-ground black pepper -- to taste

1 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 cook very slowly 10 minutes. Stir in the paprika and the zucchini. Add the salt, pepper, and oregano, cover, and cook over a low flame for 10 minutes, or until the zucchini is done to taste.

This recipe yields 4 servings.

Comments: A somewhat simplified rendition of a dish that often includes tomato, peppers, and potatoes and was a favorite of field workers in Murcia, who could find all its ingredients literally within reach. This recipe comes from Rincon de Pepe, an excellent restaurant in the city of Murcia.

Recipe Source:

Alfred A. Knopf, New York, NY - 458 pages - $30.00

As reprinted in the Jan/Feb, 1997 issue of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

04-10-1997

- - - - - - - - - - - - - - - - - -

Tortilla Of Potato And Onions

Recipe By : Jeff Smith

Serving Size : 4

Categories : * Spanish Omelets

Egg Dishes Potatoes

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Red potatoes -- unpeeled, and

cooked but still firm, and sliced

1 medium Onion -- sliced

2 Garlic cloves -- chopped

3 tablespoons Olive oil

6 Eggs

Freshly-ground black pepper -- to taste

Salt -- to taste

Heat a 10-inch non-stick 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 uncooked top can flow under the omelet. Cook for about 5 minutes on medium heat.

Place a plate over the top of the pan and invert both plate and pan so the omelet comes out upside down. Slide it back into the hot pan to cook the second side. Cook for about 2 minutes more.

Comments: In Spain a tortilla is an omelet, turned once in the pan, then served in wedges like a pie. Any number of fillings can be used once you master the trick of turning the tortilla.

Recipe Source:

THE FRUGAL GOURMET by Jeff Smith

From the 06-10-1992 issue - The Springfield Union-News

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

07-10-1994

- - - - - - - - - - - - - - - - - -

Tuna Stew - {Marmitako}

Recipe By : Goya Foods

Serving Size : 3

Categories : * Spanish * Basque

Soups/Stews Tuna

Fish (Ocean)

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large Potato - peeled -- cut into 1/2" cubes

1 pound Fresh tuna steak -- cut into 1" cubes

2 teaspoons Salt

1/4 teaspoon Goya Adobo with Pepper

1 tablespoon Goya Olive Oil

1 cup Chopped onion

1 1/2 cups Chopped green pepper

1 Garlic clove -- chopped

1 Bay leaf

1 cup White cooking wine

2 cups Fish stock

(or 1/2 water -- 1/2 clam juice mixtu

1 Goya Pimiento -- chopped

1 teaspoon Minced parsley

In a large bowl, soak potato cubes in cold water. Sprinkle tuna evenly with salt and Adobo. In a large saucepan or soup pot, lightly saute tuna in olive oil; remove tuna and set aside. In same pan, saute onion until soft. Add green pepper, 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 stock and simmer, covered, for 10 minutes or until potatoes are tender. Add tuna and pimeintos to stew and simmer, covered, for an additional 3 to 4 minutes. Remove bay leaf. 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 know by the French name "Marmite" after the pot in which it is cooked.

Recipe Source:

THE GOYA COOK'S TOUR OF SPAIN by Goya Foods

(cookbooklet by mail) - Send name and address along with $2.00 check or money order plus two proof-of-purchase labels from any Goya product to

The Goya Cook's Tour of Spain, Goya Foods, Inc., 100 Seaview Dr., Dept. CD, Secaucus, NJ 07096

As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

Formatted for MasterCook by - MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

12-19-1995

- - - - - - - - - - - - - - - - - -

Mexican Spanish Rice

Recipe By :

Serving Size : 6

Categories : Mexican Vegetables

Rice/Grains Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons Shortening

1 medium Clove garlic -- minced

1 1/2 cups Rice

1 teaspoon Black pepper

1/2 cup Onion -- sliced

2 teaspoons Salt

1/2 cup Bell pepper -- sliced

3 cups Water

14 ounces Can whole tomatoes

Melt shortening in large skillet. Add rice and brown. When rice is a golden brown, 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 little at a time, cooking over low heat until fluffy. Note: You may substitue peeled seeded green chili for the bell pepper.

- - - - - - - - - - - - - - - - - -

MOM'S SPANISH RICE

Recipe By :

Serving Size : 4

Categories : Mexican Rice

Casseroles Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Salad oil

1 1/3 cups Rice

2 tablespoons Minced onion

1 pound Ground beef/chuck/hamburger

1/2 teaspoon Salt

2 8 oz cans tomato sauce

1 Beef bouillon cube

1 cup Hot water

1 teaspoon Soy sauce

1 teaspoon Salt

From: Mom.

In hot fat in skillet, cook rice with onion and beef till golden brown. Add salt and rest of ingredients; simmer, covered until rice is tender. Makes 4 servings.

- - - - - - - - - - - - - - - - - -

Paella a la Alicantina

Recipe By :

Serving Size : 6

Categories : Spanish Pork/Ham

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

7 tablespoons Good olive oil

3 medium Green peppers -- chopped

1 pound Rice

3 Cloves garlic -- peeled and

Saffron -- minced

3 Tomatoes -- peeled and chopped

1 Qt. water

8 Young, tender artichokes

1 pound Pork -- diced

Salt

Heat the oil in a large skillet and fry the peppers lightly and quickly to avoid burning them. Set them aside. In the same oil, fry the garlic, tomatoes and artichokes over low heat. Add the rice and stir, then add the saffron and paprika. Add the water and salt to taste. When it begins to boil, add the pork and let the mixture cook vigorously. Puree the fried peppers with a little water and add to the rice. Continue cooking, without stirring, until the rice is half done, then reduce the heat and cook slowly until finished. This rice should be cooked, dry and have the grains separate (rather than stuck together).

- - - - - - - - - - - - - - - - - -

Rio Grande Valley Spanish Rice

Recipe By :

Serving Size : 10

Categories : Vegetables Mexican

Spanish Rice/Grains

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons Bacon grease or oil

1/2 teaspoon Black pepper (chopped)

1 1/2 cups Rice

1/2 cup Bell pepper (chopped)

1/2 teaspoon Garlic powder

1/2 cup Onion

1 teaspoon Cumin seed

1 cup Tomato sauce

1/2 teaspoon Oregano (Mexican)

3 cups Boiling salted water

In hot bacon grease, cook 1 1/2 Cups rice til golden brown. Add seasonings, chopped pepper and onion, and tomato sauce. Pour all this into boiling water. Reduce heat, cover and cook 12-15 minutes. Remove from heat, leave covered and let steam a few minutes. Doubles nicely

- - - - - - - - - - - - - - - - - -

Spanish Hot Dogs and Rice

Recipe By :

Serving Size : 4

Categories : Meats Rice/Grains

Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 can Stewed tomatoes.

3/4 cup Green pepper -- diced

1/2 pound Hot dogs sliced 1/2"

3/4 cup Onion -- diced

Thick

Rice for 4 people

Contributed to the echo by: Marge Clark The recipe has no real measurments...is a "what you have"... Spanish hot dogs & rice: Enough rice for four people... put rice on to cook...while it's cooking slice as many hot dogs as you have (lets say 1/2 pound or more) into pennies, about 1/2 inch thick. dice 1 green pepper...I used to use the frozen diced pepper and use a couple of handsful..maybe 3/4 cup? Diced onion. ditto on the amount.

combine all the above, heat, while the rice is cooking...set the table and spray on some perfume.

This is obviously not a gourmet feast for company. But everyone ATE it! and there is little that's faster or easier!

- - - - - - - - - - - - - - - - - -

Spanish Omelet

Recipe By :

Serving Size : 4

Categories : Mexican Cheese/Eggs

Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups Potatoes -- *

6 each Eggs; Large -- Beaten

1/2 cup Onion; Chopped -- 1 Md.

1/3 cup Milk

3/4 teaspoon Salt

1/2 teaspoon Salt

1/4 teaspoon Red Pepper; Crushed -- **

1/8 teaspoon Pepper

2 tablespoons Vegetable Oil

* Potatoes should be peeled and finely chopped. 2 Large Potatoes should give you the 3 cups needed. ** 1/4 tsp of crushed pequin chiles should be used where they are available.

Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles.

Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato mixture to the skillet, cover and cook over medium heat until tender, about 12 to 15 minutes, stirring occasionally. Combine the eggs, milk, the 1/2 tsp salt and pepper. Pour the mixture over the potatoes in the skillet.

Reduce the heat, cover and cook over low heat for about 8 to 10 minutes or until the eggs are nearly set. Uncover the skillet and place under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until the top is set.

- - - - - - - - - - - - - - - - - -

Spanish Pickles

Recipe By :

Serving Size : 6

Categories : Pickles Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Brown sugar

6 large Onions

1/2 ounce Turmeric

6 Cucumbers

2 tablespoons White mustard seed

2 Heads cabbage

1 tablespoon Celery seed

1/2 Peck green tomatoes

1 tablespoon Cinnamon

1/2 Peck ripe tomatoes

6 Green peppers

2 quarts Vinegar

6 Red peppers

Chop all vegetables. Sprinkle with salt. Let stand overnight. Drain. Add remaining ingredients. Cook slowly until vegetables are tender. Mrs. S.M.

Hale, Salem, OR.

- - - - - - - - - - - - - - - - - -

Spanish Rice with Avocado

Recipe By :

Serving Size : 6

Categories : Rice/Grains Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Butter or margerine

1/4 teaspoon Dried oregano -- crushed

1 tablespoon Olive oil

1/4 teaspoon Ground cumin

1 small Onion -- finely chopped

1/4 teaspoon Ground tumeric

1 Clove garlic -- finely minced

1 can 14 1/2 oz chicken broth -- or

1 cup Uncooked rice (I used

chicken stock -- basmati)

1/4 teaspoon Salt

Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender.

Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque.

Add salt, oregano, cumin, tumeric, and chicken broth. Bring to a boil.

cover; reduce heat and simmer 20-25 minutes or until rice is tender and all liquid is absorbed.

Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving.

NOTES: I have also made this with peeled, seeded, diced tomatoes instead of avocado.

Source: Internet Cooking Conference

Courtesy of: Joann Pierce

- - - - - - - - - - - - - - - - - -

Spanish Style Rice

Recipe By :

Serving Size : 4

Categories : Ethnic Spanish

Rice/Grains

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Mushrooms -- sliced

1 medium Breen bell pepper -- diced

4 tablespoons Margarine

4 medium Tomatoes -- chopped

Salt & pepper

3 cups Hot water

2 tablespoons Sweet wine or sherry

3 each Whole cloves

1 small Onion -- chopped

1 each Bay leaf

1 each Garlic clove -- minced

1 dash Cayenne

2 tablespoons Olive oil

Parsley for garnish

1 1/2 cups 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 margarine. Raise heat a little & add the rice, stirring till well coated.

Add green pepper, tomatoes, hot water, cloves, bay leaf, cayenne, mushrooms & stir. Cover, reduce heat & simmer for 15 minutes. Add wine after about 10 minutes. Remove cloves & bay leaf & sprinkle with parsley before serving.

Vera Gewanter, "A Passion for Vegetables"

- - - - - - - - - - - - - - - - - -

Spanish Vegetable Stew with Eggplant

Recipe By :

Serving Size : 4

Categories : Casseroles Vegetarian

Ethnic Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons Olive oil

1 medium Eggplant -- peeled & cubed

4 medium Onions -- chopped

1/8 teaspoon Cayenne

4 large Green bell peppers -- chopped

1/4 teaspoon Paprika

4 large Tomatoes -- chopped

Salt

In a heavy skillet, heat oil & saute onions. Add other ingredients, stirring well so that they are coated with theo il. Cover & simmer for 15 minutes or till the peppers are cooked 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

Categories : Ethnic Vegetarian

Spanish Soups/Stews

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large Onions -- chopped

5 tablespoons Olive oil

4 large Green bell peppers -- chopped

2 each Garlic cloves -- minced

4 large Tomatoes -- peeled & chopped

2 tablespoons Chopped parsley

1 pound Yellow squash -- chopped

1 1/2 teaspoons Salt

2 medium Potatoes -- cubed

Heat oil & saute onions for a few minutes. Add remaining ingredients & a little water. Cover & simmer for 40 minutes, stirring occasionally.

Vera Gewanter, "A Passion for Vegetables"

- - - - - - - - - - - - - - - - - -

Torta Expanola (Spanish Omelet)

Recipe By :

Serving Size : 6

Categories : Mexican Cheese/Eggs

Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 Eggs

4 tablespoons Fat or oil

10 tablespoons Milk

2 large Onions -- minced

2 tablespoons Flour

5 medium Green peppers -- chopped

Salt and Pepper to taste

4 medium Tomatoes -- peeled and chopped

Sauce or Filling:

1 cup Tomato puree

Omelet:

Make the sauce first. fry the onion in the shortening, then add the peppers, tomatoes, and puree. Season with salt and pepper to taste. Simmer for 25 minutes.

For the omelet: Beat the egg whites alone, then beat the yolks alone until thick and lemon color. Add salt, flour and milk to the yolks and mix. Then fold yolk mixture into the beaten whites. Make into 5 or 6 omelets, and fry then in the fat or oil, on both sides. Remove from the frying pan when a delicate brown on both 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 Cookbook 1971

- - - - - - - - - - - - - - - - - -

Chicken Fritters - {Bunuelitos De Pollo}

Recipe By : Barbara Norman

Serving Size : 1

Categories : * Spanish Appetizers

Tapas

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Cooked chicken -- minced

1/2 cup Olive oil -- for frying

Salt and pepper -- to taste

=== FRITTER BATTER ===

1/3 cup Flour

1/3 teaspoon Baking powder

1 Egg

1/3 cup Water

Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce. Stir in one lightly beaten egg and the baking powder.

Add minced chicken to batter, season with salt and pepper to taste. (This much may be done a day in advance.)

Heat enough olive oil in a large frying pan to cover the bottom to a depth of 1/4-inch (about 1/2 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10-15 minutes. Drain on brown paper before serving.

Comments: The fritters should be small enough to be eaten in one bite from a toothpick. They need not be served hot, and in fact are best just warm. The basic batter will make three to four dozen small fritters and can be used for many varieties.

Recipe Source:

THE SPANISH COOKBOOK by Barbara Norman

Formatted for MasterCook by Joe Comiskey, aka 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

Categories : * Spanish Appetizers

Tapas

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 slender Chorizo or pepperoni -- cut into 40 slices

1 Egg yolk -- raw

=== EMPANADILLA DOUGH ===

1 1/2 cups Flour

1 Egg

2 tablespoons Milk

2 tablespoons Olive oil

1 teaspoon Baking powder

1 teaspoon Salt

Put flour on a board or marble slab, make a hole in the center, add all the ingredients in the hole, and mix well with fingers. Roll into a ball and cover with a damp cloth. The dough must rest for 15 minutes before use; it can be kept in a cool place for 24 hours.

Preheat oven to 400 degrees. Divide dough in two. Roll out half; place sausage slices on rolled dough, pressing them down slightly. Roll out other half of dough and put it over the sausages. Using a cookie cutter or a thin edged glass, cut out a circle around each sausage slice large enough to leave a margin of dough around the sausage. Pinch the edges of the two halves together, brush tops with beaten egg yolk diluted in a little water, prick pastries with a fork, bake in a 400 degree oven 15 to 20 minutes or until browned.

Comments: Little coctail pastries are excellent made with any leftover, unsweetened dough. Fresh dough does not take long to prepare and can be mixed the day before if you wish. For that matter, the pastries can be baked hours in advance. Best hot or warmed over in a moderate oven, they are also good cold. This recipe makes enough dough for about forty bite-size pastries.

Recipe Source:

THE SPANISH COOKBOOK by Barbara Norman

Formatted for MasterCook by Joe Comiskey, aka 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

Categories : * Spanish Appetizers

Fish (Ocean) Tapas

Salted Cod

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Desalted cod -- well packed

2 medium Garlic cloves -- peeled

2 tablespoons Chopped parsley

1/2 cup Olive oil -- for frying

Salt -- to taste

=== FRITTER BATTER ===

1/3 cup Flour

1/3 teaspoon Baking powder

1 Egg

1/3 cup Water

Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce. Stir in one lightly beaten egg and the baking powder.

Shred cod with fingers. Chop well with garlic and parsley. Add to batter, stir, and salt to taste. (This much may be done a day in advance.)

The finer you shred and chop the cod, the smoother the fritters will be. However, some prefer fritters with coarse flakes of cod. It is entirely a matter of taste.

Recipe Source:

THE SPANISH COOKBOOK by Barbara Norman

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-14-1995

- - - - - - - - - - - - - - - - - -

Cold Gazpacho

Recipe By :

Serving Size : 4

Categories : Spanish Soups/Stews

Appetizers

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Green pepper -- diced

3 cups Water

4 Tomatoes -- diced

1/4 cup Wine

1 Onion -- diced

3 teaspoons Lemon juice

3 Garlic cloves -- minced

1 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. Chill overnight. Serve in chilled glasses or bowls with diced scallion floating on top.

Serves 4.

Posted by Fred Peters.

- - - - - - - - - - - - - - - - - -

Ham Fritters - {Bunuelitos De Jamon}

Recipe By : Barbara Norman

Serving Size : 1

Categories : * Spanish Appetizers

Tapas

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup Cured ham -- minced

1 small Onion -- chopped fine

1/2 cup Olive oil -- for frying

Salt -- to taste

=== FRITTER BATTER ===

1/3 cup Flour

1/3 teaspoon Baking powder

1 Egg

1/3 cup Water

Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce. Stir in one lightly beaten egg and the baking powder.

Fry the minced ham in 2 tablespoons olive oil. When ham is browned, remove it 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.)

Recipe Source:

THE SPANISH COOKBOOK by Barbara Norman

Formatted for MasterCook by Joe Comiskey, aka 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

Categories : * Spanish Appetizers

Tapas

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 thick slice Cured or smoked ham -- cut 40 bite-size pcs

1 Egg yolk -- raw

=== EMPANADILLA DOUGH ===

1 1/2 cups Flour

1 Egg

2 tablespoons Milk

2 tablespoons Olive oil

1 teaspoon Baking powder

1 teaspoon Salt

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 dough and put it over the ham. Using a cookie cutter or a thin edged glass, cut out 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 yolk diluted in a little water, prick pastries with a fork, bake in a 400 degree oven 15 to 20 minutes or until browned.

Recipe Source:

THE SPANISH COOKBOOK by Barbara Norman

Formatted for MasterCook by Joe Comiskey, aka 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

Categories : * Spanish Appetizers

Tapas

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Hard-boiled eggs -- chopped

1 slice Cured ham -- minced

1/2 cup Olive oil -- for frying

Salt and pepper -- to taste

=== FRITTER BATTER ===

1/3 cup Flour

1/3 teaspoon Baking powder

1 Egg

1/3 cup Water

Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce. Stir in one lightly beaten egg and the baking powder.

Chop hard-boiled eggs, mince ham, mix in batter, add salt and pepper to taste. (This much may be done a day in advance.)

Recipe Source:

THE SPANISH COOKBOOK by Barbara Norman

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-14-1995

- - - - - - - - - - - - - - - - - -

Sevillian Anchovy Boats - **

Recipe By : Barbara Norman

Serving Size : 30

Categories : * Spanish Appetizers

Tapas

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

** {Barcos De Anchoas A La Sevillana}

2 cans Pimiento - (small cans)

1 Hard-boiled egg yolk -- mashed

Ground black pepper -- to taste

2 cans Rolled anchovies -- liquid reserved

Raw rice -- for baking tarts

=== EMPANADILLA DOUGH ===

1 1/2 cups Flour

1 Egg

2 tablespoons Milk

2 tablespoons Olive oil

1 teaspoon Baking powder

1 teaspoon Salt

Preheat oven to 375 degrees. Roll out dough, form small boats, prick bottoms in 2 or 3 places with a knife. Fill boats with raw rice to make them keep their hollow shape during baking. Bake in 375 degree oven for about 10 minutes or until firm. Discard rice.

Shortly before serving, dice pimiento, soak it in the liquid from the cans of anchovy and season it with ground black pepper. Fill boats with the pimiento, sprinkle tops with a little mashed yolk of hard-boiled egg, and decorate with rolled anchovy.

Comments: The filling should be added no more than an hour before serving. There is a variety of cold foods suitable for fillings. Some suggestions are red caviar; anchovy with chopped hard-boiled egg; chopped chicken with mayoannaise; chopped tuna with mayonnaise and minced green olives; fish, fresh or canned, with mayonnaise and capers; cold vegetable salad with chopped cured ham.

The tartlets take the shape of boats in this sample recipe, but can be given any shape you wish: oblong, square, or round. Regardless of the shape, the baking of the shells is the same as in the above recipe. This recipe makes enough dough for about thirty tartlets.

Recipe Source:

THE SPANISH COOKBOOK by Barbara Norman

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

01-14-1995

- - - - - - - - - - - - - - - - - -

AUNT JULIA'S PAELLA

Recipe By :

Serving Size : 6

Categories : Pork Chicken

Seafood Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Chicken -- cut up (Or 4 thighs

legs)

Salt and pepper to thaste

1 pound Lean pork -- cut into 1-inch

1 medium Onion -- minced

2 Toes garlic -- minced

Cut into 1 1/2 inch julliene -- strips:

1/2 large Bell pepper

1 large Carrot

1 Stalk celery

1 cup Frozen green peas

1 1/2 pounds Peeled shrimp

1 3/4 ounces Jar sliced pimento

2 teaspoons Capers -- with juice

4 ounces Jar pimento-stiffed green -- olives

1/2 pound Calamari (squid) -- cleaned

sliced

5 cups Water

4 Chicken bouillon cubes

1 teaspoon Saffron threads

2 1/2 cups Uncle Ben's (c) rice -- uncooked

3 Hard boiled eggs -- sliced

1/2 pound Unpeeled shrimp (heads on)

Oil for frying

In a large electric skillet or paella pan, brown the chicken pieces (that have been seasoned with salt and pepper) in a little oil. Remove from the pan. Add the pork 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, garlic, bell pepper, celery and carrot. Stir-fry for 2 minutes. Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and pork. Stir. In a separate pot, bring the 5 cups of water to a boil; stir in the bouillon cubes and saffron. Let it stand for 5 minutes until dissolved.

Gently stir the rice into the skillet mixture. Slowly pour in enough of the bouillon mixture to cover the rice and chicken pieces. Cover and cook 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 keep the rice moist. Cover and steam for another 10 minutes until the shrimp are cooked and the rice is tender. (Paella should be moist but not wet!) Place the pan on a hot pad on the serving table and let everyone help themselves. Serve with a mixed green salad, 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

Categories : Seafood Spanish

Masterchefs New York

Rltbr

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons Oil -- olive

2 tablespoons Butter -- unsalted

1/3 cup Shallot -- finely chopped

2 each Garlic, cloves -- chopped

2 small Chilies, fresh -- split

lengthwise, seeded -- - finely chopped

1 pinch Nutmeg -- grated

1 pinch Cloves -- ground

1 pinch Cumin -- ground

7 ounces Snails (about), drained -- - rinsed, and patted

2 tablespoons Pernod

1 cup Stock -- beef ** OR

1 cup Stock -- veal **

4 cups Kidney beans, red -- cooked

drained and rinsed ***

1/2 cup Parsley -- chopped

Salt (to taste)

Pepper (to taste)

** See recipes for Beef Stock, or Veal Stock.

*** To cook the kidney beans properly, soak 1 1/2 cups of dried kidney 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.

Heat 2 tablespoons of oil and 2 tablespoons of butter together in a large skillet over a medium-high heat. Add the shallot and garlic and saute, stirring constantly, until lightly golden, about 3 minutes.

Add the chilies, nutmeg, cloves, and cumin and cook, stirring for 2 more minutes.

Add the snails to the skillet and cook, stirring occasionally, for 5 minutes. Add the Pernod and cook until it evaporates.

Add the beef stock and bring the mixture to a boil and cook, stirring, 2 to 3 minutes longer. Add the beans and a 1/4 cup of parsley, stirring briefly, just until the beans are heated through.

Remove from heat and stir in the remaining 2 tablespoons of olive oil, and salt and pepper to taste. Sprinkle with the remaining 1/4 cup of parsley and serve warm.

Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985

Chef: Felipe Rohas-Lombardi, Rojas-Lombardi Restaurant, : New York

- - - - - - - - - - - - - - - - - -

Microwave Seafood Paella

Recipe By :

Serving Size : 4

Categories : Microwave Fish/Sea

Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Green onions

1/4 teaspoon Pepper

3/4 cup Short-grain rice (such as

1/2 teaspoon Salt (optional) -- Valencia, arborio or

Long grain rice

8 Live blue mussels OR

1 can Stewed tomatoes (16 oz.)

8 small Live greenshell mussels

1 can Low-salt or regular chicken

6 ounces Raw medium shell-on shrimp -- broth (14 1/2 oz.)

3/4 teaspoon 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 cooking.

Remove the dish from microwave; stir in peas. Arrange mussels and shrimp alternately around the edge of dish, sticking mussels upright into the rice mixture and shrimp head down and tail toward center (they do not need to be completely covered 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 look saucy.

Let stand, covered, about 3 minutes for fish to finish cooking. Serve in wide shallow bowls and sprinkle with reserved green onions over each serving. Makes 4 servings.

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 Cholesterol, 700 mg Sodium.

SOURCE: *Simply Seafood, Spring 1992 SHARED BY: Jim Bodle 4/92

- - - - - - - - - - - - - - - - - -

NEW YEAR'S PAELLA

Recipe By :

Serving Size : 8

Categories : Seafood Spanish

Fish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups Fish or Chicken Stock

1 tablespoon Saffron Threads

3 tablespoons Olive Oil

6 Garlic Cloves -- chopped

2 Onions, medium -- chopped

1 Red Bell Pepper -- chopped

1 Green Bell Pepper -- chopped

8 Chicken Pieces -- boned

8 Chorizo Sausages in chunks

8 ounces Squid -- cut into rings

4 cups Rice

4 Tomatoes, peeled -- in chunks

1 Salt

1 cup Green Peas -- shelled

1/2 cup Black Olives -- sliced

1 Parsley -- chopped

1 1/2 pounds Rockfish -- cut into chunks

2 pounds Mussels, rinsed -- debearded

2 pounds Shrimps, large -- peeled

Bring the stock to a boil, add $affron, simmer 10 minutes, and set aside. In a large 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 peppers and cook slightly, then remove the vegetables form the pan and set aside.

Add the chicken and brown, remove from pan. Add sausage chunks and brown, remove from pan. Add the squid and toss briefly. Add rice, tomatoes, stock, salt, sausage, chicken, 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 rockfish pieces on top. Replace cover and cook about 5 minutes more. Uncover and add mussels, cover and cook 5 minutes. Add the peeled and deveined large shrimps, cover and cook until mussels open, shrimp are cooked, and rice is tender. Add more stock 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. Sprinkle with remaining parsley. Place pan on a pad in center of table and remove lid with a flourish!

- - - - - - - - - - - - - - - - - -

PAELLA #2

Recipe By :

Serving Size : 4

Categories : Spanish Main Dish

Seafood

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups Basmati rice

3 cups Water or chicken stock

Butter

1 medium Carrot -- diced

1 Stalk celery -- diced

1 large Onion

8 ounces Shrimp -- shelled and

1 14-ounce can baby clams

2 small Fillet turbot, sole -- red

or trout cut -- into 1-inch chunks

2 Boneless, trimmed -- skinned

breasts -- cut into

chunks

1/2 Chorizo sausage -- cut into

chunks

1 14-ounce can artichoke -- hearts, drained, rin

quartered

1 medium Red pepper -- cut in 1/2-inch

4 Cloves garlic -- minced

1/4 cup Lemon juice

2 tablespoons Saffron

2 ounces Madeira wine or sweet sherry

32 Mussels

2 Tomatoes -- diced

16 Black olives pitted and -- halfed

Salt and pepper -- to taste

Chopped parsley

1 large Lemon -- cut in 8 wedges

In a large, deep, flat pan, put the rice and water or stock. Cover and bake 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, chicken, sausages, artichoke hearts, red pepper strips and garlic. Stir in the lemon juice, saffron and Madeira and arrange from the mussels around the outsided edge of the pan.

Sprinkle the surface with the diced tomato and halved black olives, cover and return to the oven until the mussels open and the rice, fish and chicken are cooked through. The rice should be dry, not mushy.

Season to taste with salt and pepper and serve on large plates arranging the mussels around the edge of the plates. Garnish with parsley and lemon wedges.

- - - - - - - - - - - - - - - - - -

Paella (New York Times Cook Book)

Recipe By :

Serving Size : 8

Categories : Fish/Sea Spanish

Sausages

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 One and a half pound

sliced -- lobster, cooked

1 pound Shrimp

1 Onion -- peeled and chopped

1 Dozen or more small clams

1 Green pepper -- seeded and

1 quart Mussels

1 One and a half pound chicken

1/2 teaspoon Ground coriander

1 teaspoon Oregano

1 teaspoon Capers

2 Peppercorns

3 tablespoons Tomato sauce

1 Clove garlic -- peeled

2 1/4 cups Rice -- washed and drained

1 1/2 teaspoons Salt

4 cups Boiling water

6 tablespoons Olive oil

1 teaspoon Saffron

1 teaspoon Vinegar

1 can Peas -- drained

2 ounces Ham -- cut in thin strips

1 can Pimientos

1 Chorizo (hot Spanish

Remove meat from the lobster. Shell and devein shrimp. Scrub mussels and clams. Cut chicken into medium sized serving pieces. Combine oregano, peppercorns, garlic, salt, two Tbsp of the olive oil and the vinegar and mash with back of spoon or with a mortar. Rub chicken with the mixture.

Heat remaining olive oil in a deep, heavy skillet and brown chicken lightly over moderate het. Add ham, chorizo, salt pork, onion, green pepper, coriander and capers. Cook ten minutes over low heat. Add tomato sauce and rice and cook 5 minutes. Add boiling water, saffron and shrimp. Mix well and cook 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 cook 5 minutes longer. Steam mussels and clams 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

- - - - - - - - - - - - - - - - - -

Paella (Spanish Chicken, Seafood Casserole)

Recipe By :

Serving Size : 8

Categories : Poultry Fish/Sea

Pork/Ham Spanish

Casseroles

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 pounds Chicken-serving size pieces

1 tablespoon Szechuan chili sauce

1/4 cup Sake plus 2T

1 pound Shrimp whole -- raw

2 tablespoons Soy sauce

1/2 teaspoon Saffron threads crushed

5 3/4 cups Chicken stock

1 1/2 pounds Mussels in shell

16 Clams little neck in shell

1/4 cup Oil -- olive plus 2T

1 tablespoon Gingerroot, minced -- fresh

1 1/2 tablespoons Garlic minced

1 cup Onions, green -- chopped

1/4 pound Sausage -- Chinese pork

3 cups Rice short grain uncooked

1 cup Snow peas julienned

1/4 cup Cilantro leaves chopped

Shell, devein and butterfly the shrimp. Scrub mussels and clams and soak in several different changes of water until needed. Cut chinese sausage in thin diagonal slices and steam, 15 minutes. Pre-heat the oven to 350/F.

Combine the chicken, chili sauce and 2 T of the sake in a bowl-set aside.

Combine shrimp, 1 T of the soy sauce and 1 T of the sake in another bowl and set aside.Dissolve the saffron in some of the chicken stock and set aside. Heat 1/4 cup of the olive oil in a large skillet: medium high heat.

Add chicken pieces a few at a time, cook until browned on each side. Set aside untill all are browned. Pour off fat from skillett then add remaining (2T) olive oil, garlic and gingerroot. Cook for 1 minute then add green onion and cook 30 seconds more. Now add the steamed sausage and cook 1 more minute then add the rice and stir until it is all coated. Pour in the chicken stock, dissolved saffron, remaining 1/4 cup of sake and remaining 1T soy sauce. Bring to a boil and cook over medium heat for 10 minutes. Add the snow peas, shrimp and chicken pieces and cover with rice mixture.

Arrange clams and mussels on top, sticking up so they will open. Bake uncovered at 350/F for 30-40 minutes or until clams and mussels are open.

Sprinkle the cilantro over the top and serve from the pan together with green salad and crusty bread.

- - - - - - - - - - - - - - - - - -

Quick Paella

Recipe By :

Serving Size : 4

Categories : Poultry Rice/Grains

Spanish Fish/Sea

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Servings

1/3 cup Minced green pepper

1/4 cup Margarine or butter

2 Cloves minced garlic or 1/4

1 1/3 cups Instant rice (uncooked)

garlic powder

1/2 cup Minced onion or 2

8 ounces Cans tomato sauce -- tablespoons instant

5 ounces Can cooked chicken

The Boy Scouts of America puts out an excellent book called Introduction to Family Camping. Nice color pictures and like that. In there are several nice recipes for outdoors persons. For example:

Quick Paella

Heat margarine in large skillet and lightly brown rice, onion, green pepper, and 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

Categories : Fish/Sea Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 pound Boned -- skinned chicken

1/3 cup Chopped red bell pepper -- breasts, cut into 1/

Pieces

2 Cloves garlic -- minced

1/4 cup Water

1/2 teaspoon Salt

1 (10.5 Oz) can chicken broth

1/4 teaspoon Pepper

3/4 pound Medium size fresh shrimp

1 dash Of ground saffron -- peeled and deveined

1/2 cup Frozen green peas

Combine first 3 ingredients in a 2 Qt casserole; top w/ lid. Nuke 4-5 min.

Stir in shrimp & next 7 ingredients; cover and nuke 3.5 to 4.5 min. or until shrimp is done (turns pink). Stir in couscous; cover & let stand 5 minutes.

*/\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*

- - - - - - - - - - - - - - - - - -

SPANISH STYLE CODFISH

Recipe By :

Serving Size : 4

Categories : Mexican Seafood

Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound Salt Cod

1/4 cup Onion; Chopped -- 1 sm.

1 each Clove Garlic -- Minced

1/4 cup Vegetable Oil

8 ounces Tomatoes; Cut Up -- 1 cn

2 tablespoons Pimentos -- Chopped

1 dash Pepper

2 tablespoons Sherry -- Dry

1/4 cup Pimento Stuffed Olives -- *

* Pimento-stuffed olives should be sliced. Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times. Drain and cut into serving size pieces. Cook the onion and garlic in oil until the onion is tender but not brown. Add the fish pieces and cook until lightly browned. Add the 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

Categories : Seafood Spanish

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon Olive oil

4 large Sea scallops

1 teaspoon Minced garlic

5 Green olives stuffed -- chopped

1 teaspoon Small capers -- drained

1 teaspoon Dijon-style mustard

1 cup Whipping cream

1 teaspoon Unsalted butter

1 1/2 teaspoons Seasoned fresh bread crumbs

Cook's notes: Green olives stuffed with anchovies are available at stores that specialize in imported foods, Cost Plus.

Preliminaries: Preheat oven to 350 degrees. Procedure:

Heat olive oil in medium skillet. Add garlic and scallops and cook on medium heat for 5 minutes. Add chopped olives (and anchovies if using them separately), capers, mustard, cream and butter. Cook over medium heat for 8 to10 minutes or until reduced by half, stirring occasionally. Spoon scallops into scallop shells or onto small ovenproof dish. Sprinkle with bread crumbs and bake in a preheated 350-degree oven until top is nicely browned, about 2 to 3 minutes, watching carefully to prevent burning.

- - - - - - - - - - - - - - - - - -

Vieiras a la Gallega - Scallops in Mustard-Olive Sauce

Recipe By :

Serving Size : 6

Categories : Fish/Sea Spanish

Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon Olive oil

1 teaspoon Small capers -- drained

4 large Sea scallops

1 teaspoon Dijon-style mustard

1 teaspoon Minced garlic

1 cup Whipping cream

5 Green olives stuffed

1 teaspoon Unsalted butter -- chopped

Cook's notes: Green olives stuffed with anchovies are available at stores that specialize in imported foods, Cost Plus.

Preliminaries: Preheat oven to 350 degrees. Procedure: Heat olive oil in medium skillet. Add garlic and scallops and cook on medium heat for 5 minutes. Add chopped olives (and anchovies if using them separately), capers, mustard, cream and butter. Cook over medium heat for 8 to10 minutes or until reduced by half, stirring occasionally. Spoon scallops into scallop shells or onto small ovenproof dish. Sprinkle with bread crumbs and bake 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

Categories : Poultry Etc Low-Fat

Spanish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Chicken legs [4 lb]

2 tablespoons Olive oil

1 tablespoon Butter

1 Onion -- cut in wedges

2 Garlic cloves -- minced

3 Carrots -- sliced

1/4 cup Fresh parsley -- chopped

2 Bay leaves

1/4 cup Dry white wine -- or

chicken stock

1/4 cup Pitted black olives -- chopped

1/4 cup Pine nuts

2 Tomatoes -- diced

Salt

Pepper

Remove skin from chicken legs. In skillet, heat il and butter over medium heat; brown chicken legs in batches, if necessary. Remove chicken from skillet and set aside. In the same skillet, cook onion and garlic for 3 minutes.

Return chicken to skilleet along with carrots, parsley, bay leaves and wine; cover and simmer for 30 minutes. Remove bay leaves.

Add olives, pine nuts and tomatoes to skillet; simmer for about 2 minutes or until heated through. Season with salt and pepper.

Arrange chicken 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 source of iron

Source: Canadian Living [magazine] Nov 94 also appears: "Healthy Choices" Partners Publishing 1992

[-=PAM=-] PA_Meadows@msn.com

- - - - - - - - - - - - - - - - - -

BASIC SPANISH RICE

Recipe By :

Serving Size : 4

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, usually 40-45 minutes. Add chopped tomatoes, parsley, and tomato sauce, stir well, and cover.

Fry bacon crisp in skillet; remove and blot on paper towels. Saute green pepper 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 rice mixture into it and bake for 20 minutes, or until rice is tender.

Yield: 3 cups.

- - - - - - - - - - - - - - - - - -

CROCK POT SPANISH RICE

Recipe By :

Serving Size : 4

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds ground chuck 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 stalks celery -- chopped

Brown beef in skillet and drain off fat. Put all ingredients in crock pot.

Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours.

Stir in cheese and sprinkle on top (if desired).

- - - - - - - - - - - - - - - - - -

KINGFISH, SPANISH STYLE

Recipe By :

Serving Size : 4

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound kingfish -- 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

- - - - - - - - - - - - - - - - - -

MOM'S SPANISH HAMBURGER

Recipe By :

Serving Size : 4

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound ground beef or chuck

8 ounces can tomato sauce

8 ounces can water

1 or 2 stalks celery -- chopped

Small onion -- chopped

Salt and pepper

In skillet cook 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.

- - - - - - - - - - - - - - - - - -

QUICK SPANISH RICE

Recipe By :

Serving Size : 4

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***** NONE *****

Brown small onion and about 3/4 pound lean hamburger. Add about 1/2 jar or 1 cup spaghetti sauce. Add about 1 1/2 cups water and 1 1/2 cups instant rice. Bring 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 catsup, season to taste.)

- - - - - - - - - - - - - - - - - -

SPANISH EGGPLANT

Recipe By :

Serving Size : 4

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 ingredients and cook covered 5 to 10 minutes (until almost tender).

Pour into 1 1/2 quart baking dish. Top with 1 cup grated cheese, crumb sauce (buttered bread crumbs and crumbled bacon bits).

Bake uncovered in 350 degree oven 20 to 30 minutes. 6-8 servings.

- - - - - - - - - - - - - - - - - -

SPANISH GREEN BEANS

Recipe By :

Serving Size : 6

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups cooked 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 through. Serves 6 to 8.

- - - - - - - - - - - - - - - - - -

SPANISH POTATO OMELET

Recipe By :

Serving Size : 4

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" skillet over medium heat until crisp. Remove bacon and drain, reserving 4 tablespoons bacon fat in skillet. Cook and stir potato and onion until potato is golden brown and tender, about 10 minutes.

Beat eggs with salt and pepper. Stir bacon into potato mixture; add eggs.

Cover and cook 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.

- - - - - - - - - - - - - - - - - -

SPANISH RICE

Recipe By :

Serving Size : 4

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons oil

1 cup rice

1/4 onion

1/4 bell pepper

2 chicken bouillon cubes

2 cups water

1 diced carrots

1/2 cup green peas

1 tomato

Saute tomato, bell pepper, onion and rice in hot oil, in a large skillet.

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 low. Simmer until rice is tender.

- - - - - - - - - - - - - - - - - -

SPANISH RICE AND BEANS

Recipe By :

Serving Size : 4

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 and rice. When it is about to dry, shake it and cover it with a tight cover. Wait about 10 minutes and turn it. Cover it again and cook additional 5 minutes. If rice is open it is done.

- - - - - - - - - - - - - - - - - -

SPANISH RICE PRONTO

Recipe By :

Serving Size : 4

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. pkg.) minute rice

1 3/4 cups hot water

2 cans tomato sauce

1 teaspoon salt

Dash of pepper

1 teaspoon prepared mustard

Melt fat in saucepan or skillet. Add onion, green pepper, beef and minute rice. Cook and stir over high heat until lightly browned. Then add the water, tomato sauce and seasonings; mix well. Bring quickly to a boil.

Cover tightly and simmer 10 minutes. Makes 4 servings.

- - - - - - - - - - - - - - - - - -

SPANISH TOFU AND NOODLES

Recipe By :

Serving Size : 4

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 paprika

1/4 teaspoon saffron

2 cups cooked noodles

Heat oil in a large skillet over medium heat. Add garlic, onions, celery, green peppers, mushrooms, and tofu. Cook 15 minutes, stirring, being careful not to break 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. Serve hot. Serves 4.

- - - - - - - - - - - - - - - - - -

SPANISH TUNA LOAF

Recipe By :

Serving Size : 4

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 (12 1/2 oz.) tuna (drained and flaked)

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 paprika

Mix all together. Bake in shallow greased baking dish at 350 degrees for 40 minutes. 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. (Makes 2 cups.)

- - - - - - - - - - - - - - - - - -

TRUE SPANISH FLAVOR SPANISH BEAN SOUP

Recipe By :

Serving Size : 4

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 smoked ham

1/4 teaspoon Vigo paprika

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, smoked ham and paprika. Fry until onions are tender, but not browned.

Add entire contents of garbanzo can (including liquid) and also 1 1/2 cans of water. Bring to a boil. Add potatoes, salt to taste and pinch of Vigo flavoring and coloring to obtain desired golden color. Then lower heat, cook 15 minutes or until potatoes are tender. Serves 4.

Clearwater, Florida

- - - - - - - - - - - - - - - - - -

Baked Spanish Eggs

Recipe By :

Serving Size : 6

Categories : Eggs Casseroles

Breakfast

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Corn tortillas -- cut into

squares

2 tablespoons Olive oil

2 medium Onions -- quartered and thinly

2 Cloves garlic -- minced

1 medium Green pepper -- diced

2 medium Tomatoes -- diced

6 Eggs -- beaten

3 tablespoons Low-fat milk

1 ounce Can mild green chiles -- chopped

1/2 teaspoon Ground cumin

1/2 teaspoon Dried oregano

2 To 3 tb minced fresh -- cilantro or parsley

Servings: 6

salt and freshly ground pepper to taste

Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool. Heat the oil in the same skillet. Add the onions 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 milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients. Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, 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

- - - - - - - - - - - - - - - - - -

BASIC SPANISH RICE

Recipe By :

Serving Size : 4

Categories : Kaz

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, usually 40-45 minutes. Add chopped tomatoes, parsley, and tomato sauce, stir well, and cover.

Fry bacon crisp in skillet; remove and blot on paper towels. Saute green pepper 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 rice mixture into it and bake for 20 minutes, or until rice is tender.

Yield: 3 cups.

Recipe By :

- - - - - - - - - - - - - - - - - -

Cheesy Spanish Omelette

Recipe By :

Serving Size : 4

Categories : Pork/Ham Cheese/Eggs

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon Olive oil

1/2 teaspoon Ground coriander

2 tablespoons Butter

4 Eggs -- beaten

1 Onion -- chopped

1 tablespoon Cold water

1 Garlic clove -- crushed

Salt to taste

1 Red bell pepper, seeded

Fresh ground pepper to taste -- diced

3/4 cup Finely shredded green

Red bell pepper strips (opt) -- cabbage

4 slices Bacon -- chopped

(opt)

1 teaspoon Fenugreek

Heat oil and butter in a medium-size flameproof skillet. Add onion, garlic, bell pepper, cabbage and bacon and fry over low heat 5 minutes, stirring occasionally. Add fenugreek and coriander and stir well.

Preheat broiler. Whisk eggs with cold water, salt and pepper and pour into skillet. Swirl skillet to ensure an even coating. Cook over low heat 3-4 minutes or until mixture is golden brown underneath. Sprinkle with cheese and place under preheated broiler and cook until mixture is set on top and cheese has melted. Cut in 4 wedges, garnish with bell pepper strips and parsley sprigs, if desired, and serve hot.

- - - - - - - - - - - - - - - - - -

Chick Peas in Spanish Sauce

Recipe By :

Serving Size : 2

Categories : Vegetarian Ethnic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

227 1/2 grams Chick peas (dried) or

1/2 Garlic clove

400 grams Chick peas (canned)

1 tablespoon Olive oil

1/2 Green pepper

1/2 tablespoon Chopped parsley

1/2 Red pepper

1/2 teaspoon Sea salt

1/2 Green chilli

227 1/2 grams Tomatoes

1/2 Onion

Chop the peppers, onions, garlic and tomatoes. Lightly fry the peppers, onion and garlic in the olive oil for a few minutes. Add the parsley, tomatoes and salt and cook on a low heat for about half an hour, stirring, occasionally, until the tomatoes are pulped. Combine this with the cooked chick peas and serve, either with rice or potatoes.

Posted by Kaz Glover in Intercook

- - - - - - - - - - - - - - - - - -

Crock Pot Spanish Rice

Recipe By :

Serving Size : 4

Categories : Crockpot Beef

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds ground chuck 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 stalks celery -- chopped

Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired).

From the recipe files of Carole Walberg

- - - - - - - - - - - - - - - - - -

Freezer Mix Spanish Rice

Recipe By :

Serving Size : 4

Categories : Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package Beef-Tomato Freezer Mix

2 1/2 cups Water

5 Bacon;crisply fried -- slices

1 teaspoon Chili powder

1 cup Rice -- uncooked reguliar

1 1/4 teaspoons Oregano leaves

Dip container of frozen mix into hot water just loosen. In large skillet, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring 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 Meats

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup rice

1 pound lean ground beef

1/2 onion -- chopped

3 tablespoons vegetable oil -- or bacon fat

1 garlic clove -- minced

1/2 green bell pepper -- chopped

2 1/2 cups stewed tomatoes

1 teaspoon salt

2 teaspoons chili powder

1. Wash rice, drain, and allow to dry thoroughly.

2. Heat oil in heavy skillet; add rice. Cook, stirring constantly, until lightly browned, about 10 minutes.

3. Add onions, garlic, green peppers and beef. Stir often to break up and brown meat; cook until onion is limp and lightly browned.

4. Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25 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.

LENTILS & SPANISH RICE ENCHILADAS

Recipe By :

Serving Size : 15

Categories : Main Dish Eggs

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Box Spanish Quick Brown Rice

1/2 cup Lentils

2 cups Water

2 cups Grated cheese

16 ounces Enchilada sauce

15 Corn tortillas -- moistened

Prepare contents of box according to package directions. Cook lentils in the 2 cups of water and drain off excess water. (Note: lentils and rice will cook 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. Sprinkle with cheese and place in oven for 20 minutes at 300 F.

- - - - - - - - - - - - - - - - - -

Low-Cal Spanish Baked Fish

Recipe By : Jo Anne Merrill

Serving Size : 6 Preparation Time :0:30

Categories : Dinner Low Fat

Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds fish fillets

1/2 teaspoon salt

1/4 teaspoon paprika

1/4 teaspoon pepper

1 green pepper -- cut in rings

1 tomato -- sliced

1 onion -- sliced

2 tablespoons lemon juice

2 tablespoons olive oil

1 garlic clove -- minced

2 lemons -- *see note

Cut the 2 lemons into wedges.

Cut fish into serving-sized pieces. Place in oven-proof baking dish. Sprinkle with salt, paprika 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 bake 15 minutes at 375 degrees. UNCOVER and bake about 10-13 minutes longer or until fish flakes easily. Serve with lemon wedges.

- - - - - - - - - - - - - - - - - -