Spanish
« Previous EntriesPotatoes With rosemary
Saturday, November 3rd, 2007Potatoes with Rosemary (Pastel de Patata con Romero - Spain)
1/4 cup butter or margarine 2 large onions, thinly sliced 2 teaspoons minced fresh rosemary leaves 1/2 teaspoon salt 1/4 teaspoon coarsely-ground pepper 4 medium baking potatoes, thinly sliced 1 cup half-and-half
Heat butter in skillet until melted. Stir in onions, rosemary, salt and pepper. Cook over [...]
Spanish crullers
Saturday, November 3rd, 2007Spanish Crullers (Churros)
Churros is the name of a shaggy-coated sheep, and these crullers look a bit shaggy, also.
Vegetable oil 1 cup water 1/2 cup butter or margarine 1/4 teaspoon salt 1 cup all-purpose flour 3 eggs 1/4 cup granulated sugar 1/4 teaspoon ground cinnamon
Heat 1 to 1 1/2 inches oil to 360 degrees F.
Heat water, [...]
Spinach Hater’s spinach
Saturday, November 3rd, 2007Spinach Hater’s Spinach
2 packages chopped, frozen spinach 1 can cream of mushroom soup Salt Pepper 2 tablespoons dehydrated minced onion Garlic salt 3 tablespoons toasted sesame seeds 1/4 cup sliced almonds 1 cup sharp Cheddar cheese
Cook spinach and drain well. Mix in remaining ingredients, using only one-half of the almonds. Put into buttered 1-quart casserole. [...]
Classic Spanish omelet
Saturday, November 3rd, 2007Classic Spanish Omelet
2 medium-size raw potatoes, peeled and diced 1/3 cup olive oil 4 eggs, beaten Salt and pepper
Cook potatoes in oil, turning often until tender but not brown. Remove from the oil, then drain on absorbent paper; cool to room temperature. Drain any surplus oil from skillet, leaving just a film. Reheat skillet.
Combine beaten [...]