Spread 4 slices of bread with the Membrillo, quince paste.
Spanish products can be found in Spanish section.
Remove to a plate lined with a paper towel to drain
Put 3 cups of water in a pot.
Add candules, olive oil, olives, adobo, sazon and sofrito.
Bring to a boil.
Add rice, while stirring constantly.
Put on low heat.
Cover pot and cook 15 to 20 minutes.
After about 6 minutes, stir.
Cover and let cook for remainder of time.
Serve with your favorite meat recipe.
Parboil onions in small amount of water.
Drain well.
Melt butter in saucepan.
Blend in flour.
Add chicken broth and cream, stirring constantly until thick and smooth.
Combine sauce, onions and almonds.
Add seasonings and pour into buttered casserole. Bake in water bath in 350\u00b0 oven for 30 to 45 minutes.
Just before serving, sprinkle cheese, mixed with bread crumbs over top and brown under broiler.
Yield:
6 to 8 servings.
Soak the lentils in cold water for an hour prior to cooking.
Heat olive oil on low heat, add onion and garlic. Sautee until onion begins to look translucent and garlic browns a little.
Add water and lentils, bring to a boil and reduce to a simmer. Add potato.
Add chorizo, in one inch slices.
Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes.
Serve warm with crusty bread.
ash all my fresh veges with ice cold water and a
nd skewer with a toothpick.
Serve alongside other tapas style dishes
Serve immediately, on small plates with any accumulated cooking juices spooned
In a saute pan, heat the olive oil until hot but {NOT} smoking. Saute the garlic for about 1 minute, being careful not to burn!
Add the mushrooms and cook 1 minute.
Add the remaining ingredients except for the parsley and lemon slices and simmer for 2 minutes.
Garnish with the fresh parsley and serve immediately. Serve with lemon slices.
Heaven is these mushrooms scooped up with crusty bread! Trust me!
emon rind.
7. Season with salt and pepper.
8
he parsley and fennel seeds with the olives and set aside
preheated earthenware dish (a Spanish cazuela), add the squid to
rush non-stick muffin tins with remaining olive oil.
Divide
he sherry. Smash the garlic with a fork, mixing together until
ash ingredients well together with a fork.
FOR THE
This is sort of 3 recipes in 1, but it's
0 inch baking sheet with foil and brush with the olive oil
In a saute pan, heat the olive oil until hot but not smoking. Saute the mushrooms for about 1 minute, add the garlic and cook 1-2 minutes more being careful not to burn!
Add the remaining ingredients except for the parsley and lemon slices and simmer for 2 minutes.
Garnish with the fresh parsley. Serve with lemon slices. Scoop the mushrooms onto your bread and enjoy!
herry vinegar, if desired, season with salt and pepper, and set