Download Cooking the Spanish Way: Revised and Expanded to Include New by Rebecca Christian PDF

By Rebecca Christian

Introduces the background, land, and meals of Spain and comprises recipes for such dishes as paella, arroz con pollo, gazpacho, and flan.

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Additional resources for Cooking the Spanish Way: Revised and Expanded to Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

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After eating, many people rest. Although some say that fighting city traffic leaves very little time for napping, the custom remains strong in Spain. During siesta time, the usually noisy streets are silent. Paella’s combination of rice, vegetables, and seafood has a distinctly Mediterranean flair. ) 39 Lentil Soup Madrid Style/ Sopa de Lentejas Madrileña 4 tbsp. olive oil 1 large onion, chopped 1 can whole pimento, drained and chopped 1 green pepper, seeds cleaned out and chopped 2 tbsp. all-purpose flour 1 16-oz.

Butter 1¥ tbsp. lemon juice 1. Preheat the oven to 325°F. To make custard, warm milk in a saucepan over low to medium heat for 10 minutes, stirring constantly. Set aside. 2. In a large bowl, beat eggs, sugar, and vanilla with an eggbeater. Stir in warm milk. 3. Pour mixture into a 1-quart or 9 ϫ 13 baking dish. Set the dish in a shallow pan of water and bake for 1 hour. 4. After custard has been baking for about 35 minutes, prepare sauce. Bring water in lower part of a double boiler to a boil. Place the first 4 sauce ingredients in the top of the double boiler.

2. Meanwhile, peel and slice cucumber into at least 16 circles. Cut each tomato into 8 wedges. Cut green pepper in half and clean out. Slice each half from top to bottom, making 8 strips. Then cut each strip in half to make 16 pieces. Put vegetables in a bowl. 3. Add vinegar to olive oil mixture. Screw lid on jar tightly and shake. Then pour dressing over vegetables. Marinate vegetables for at least 30 minutes in refrigerator before serving. 4. Center pieces of cucumber, tomato, and green pepper on toothpicks and serve.

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