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Spanish Recipes


spanish recipes

Asparagus w/ Tomato Vinaigrette
4 servings

1 lb large asparagus spears, trimmed
¼ cup plus 2 tb extra virgin olive oil
¼ cup red wine vinegar or sherry vinegar
1 small tomato, finely chopped
¼ green bell pepper, finely chopped
small bunch of cilantro, washed and chopped
½ onion, finely chopped
pinch of sugar
Salt and pepper to taste
1 tb Worcestershire sauce
pinch of smoked Paprika (from smoked peppers)
1 hard boiled egg, peeled and finely chopped.

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.


spanish recipes

Easy Spanish Beans

2 cans (15 ounces a piece) small red beans -- rinsed and drained
2 cans (8 ounces a piece)
1 Tablespoon Adobo with cumin -- to taste
1 medium Spanish onion or any sweet onion -- chopped
1 cup Sofrito
1 cup Recaito
1/2 cup cilantro -- chopped

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.


spanish recipes

Spanish Rice

2 c. rice (do not over cook)
2 lbs. bacon, cut with 1 sm. onion
1 qt. tomatoes
1 sm. can tomato paste
1 c. chopped peppers
1 c. chopped celery
1 c. onions
Salt and pepper to taste

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
6 Large Eggs
1 medium Onion thinly sliced
1/4 cup of Olive Oil
1/4 cup of Milk
Salt and Pepper.

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
1 (3 to 3 1/2 pound) broiler-fryer chicken, cut up
1 medium onion, chopped
1 clove garlic, chopped
3 medium red bell peppers, cut into thin strips
2 medium tomatoes, chopped
1/2 cup chopped prosciutto (about 2 ounces)
1-teaspoon salt
1/4-teaspoon pepper

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
2 tablespoons olive oil or vegetable oil
1/4 cup chopped prosciutto or Serrano ham
1/8 teaspoon coarsely ground pepper
Minced parsley

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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