World's Hottest Free Recipes
Asparagus w/ Tomato Vinaigrette
1 lb large asparagus spears, trimmed
Cook the asparagus in a large pot of boiling salted water until al dente, about 5 minutes. Drain. Refresh under cold water and drain. Arrange on large platter. Cover and refrigerate until cold. Whisk oil and vinegar to blend. Add tomato, bell pepper, cilantro and onion. Season dish with salt and pepper, sugar, Worcestershire sauce and a pinch of Paprika spoon half on vinaigrette over asparagus. Garnish with chopped egg. Pass remaining dressing separately. This traditional Vinaigrette is good over fish, over shrimps and tossed with salad.
Easy Spanish Beans
2 cans (15 ounces a piece) small red beans -- rinsed and drained
1. Place all of the ingredients, except the cilantro into a medium size pan and stir well. Simmer on low heat for about 20 minutes. Add the cilantro, stir completely and then serve over rice.
2 c. rice (do not over cook)
In large fry pan add bacon and onion, chopped fine, and brown. Drain grease. Then add peppers and celery until tender. Add tomato paste to cooked rice and mix well. Then add tomatoes and mix. Put in oven for 1 hour. If too thick, add a little water.
Tortilla de Patata Recipe Ingredients:
4 Large Potatoes, peeled and sliced
Combine eggs, milk, salt and pepper in a large bowl. In a non-stick frying pan, cook onion and potatoes in olive oil for about 10 minutes in low-medium heat. In the same non-stick frying pan cook all the ingredients over low/medium heat until the eggs begin to set. Use a large plate to turn around the omelet and again heat until the eggs begin to set. The omelet can be served both hot and cold with fresh vegetables or in a sandwich.
Chicken with Red Peppers (Spain)
2 tablespoons vegetable oil
Heat oil in 12-inch skillet until hot. Cook chicken over medium heat until brown on all sides, about 15 minutes; remove chicken. Cook and stir onion and garlic in oil until onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Return chicken to skillet. Simmer uncovered, turning chicken pieces occasionally, until thickest pieces of chicken are done, about 40 minutes. Remove chicken to warm platter; keep warm. Cook and stir sauce over medium heat until very thick, about 5 minutes; serve over chicken. Garnish with ripe or Kalamata olives if desired. Yields 6 servings.
Sautéed Artichoke Hearts (Alcachofas Salteadas con Jamón)
1 (14 ounce) can artichoke hearts, drained
Cut artichoke hearts into halves. Heat oil in 10-inch skillet until hot. Cook and stir artichoke hearts and prosciutto in oil over medium heat until hot and hearts are light golden brown, 6 to 8 minutes. Stir in pepper. Sprinkle with parsley. Yields 3 or 4 servings.
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