Sunday, January 29, 2012
Is it possible to put power locks/windows in a honda hatchback cx?
I have a honda hatch with power nothing, and would like to install power locks and windows. Is this possible? Has anyone done it? What cost am I looking at?Is it possible to put power locks/windows in a honda hatchback cx?It's not worth it. The window regulators are over a $100 ea. , and then there's the problem of switches and wiring not to mention the door locks. Even if you did the work yourself, you'd spend between $500 and $1000.
Where is the Coolant Temperature Sensor Located in the 1989 Honda Accord LX?
I need to know where the Coolant Temperature Sensor is in the 1989 Honda Accord LX, I would like a diagram or a any sort of picture so I know exactly where it is. Thank You!Where is the Coolant Temperature Sensor Located in the 1989 Honda Accord LX?The Coolant Temperature Sensor or Thermostat is located in the lower coolant return on the Radiator.Where is the Coolant Temperature Sensor Located in the 1989 Honda Accord LX?it is located right underneath the radiatorWhere is the Coolant Temperature Sensor Located in the 1989 Honda Accord LX?On the Radiator
Engine warning light of Honda Civic suddenly lighted on but gives off if engine is restarted.Whats the problem
My Honda Civic suddenly lighted on its engine warning light. So I stopped, and after a while restarted the engine. After running for about 15 minutes, the engine warning light is on again. I have to do this again ang again. What could be the problem?Engine warning light of Honda Civic suddenly lighted on but gives off if engine is restarted.Whats the problemdo what armona says and come back and let us know what they are!Engine warning light of Honda Civic suddenly lighted on but gives off if engine is restarted.Whats the problem
Go to your local auto parts store and burrow/buy an On-Board Diagnostic scanner (OBD). This is a handheld device that you attach to the bottom interface port underneath your dashboard.
Hopefully your Honda Civic model supports OBD so you can read the Error Code that's associated with your Engine Light. Error codes are generated based on some of the sensors that are installed all around your car. When one fails or senses something beyond the normal conditions, your Engine Light will come on. It will continue to turn on for as long as the problem is not resolved.
The longer you drive your car with the Engine Light on, the more serious the issues can become.
Once you acquire the error code, you can research online or repost your problem on Yahoo Answers to get a better idea on what your code is telling you and what can be done to fix it.
Good luck!Engine warning light of Honda Civic suddenly lighted on but gives off if engine is restarted.Whats the problemit is an indication to change to a new vehicle.....Engine warning light of Honda Civic suddenly lighted on but gives off if engine is restarted.Whats the problem
You have an interrmittant code. Pull your computer codes and go from there. Auto zone does it for freeEngine warning light of Honda Civic suddenly lighted on but gives off if engine is restarted.Whats the problemmy escort was doing this back in the summer and sounds the same..if i turned it off after a few minutes it would go off...it was my thermostat for my radiator...
Go to your local auto parts store and burrow/buy an On-Board Diagnostic scanner (OBD). This is a handheld device that you attach to the bottom interface port underneath your dashboard.
Hopefully your Honda Civic model supports OBD so you can read the Error Code that's associated with your Engine Light. Error codes are generated based on some of the sensors that are installed all around your car. When one fails or senses something beyond the normal conditions, your Engine Light will come on. It will continue to turn on for as long as the problem is not resolved.
The longer you drive your car with the Engine Light on, the more serious the issues can become.
Once you acquire the error code, you can research online or repost your problem on Yahoo Answers to get a better idea on what your code is telling you and what can be done to fix it.
Good luck!Engine warning light of Honda Civic suddenly lighted on but gives off if engine is restarted.Whats the problemit is an indication to change to a new vehicle.....Engine warning light of Honda Civic suddenly lighted on but gives off if engine is restarted.Whats the problem
You have an interrmittant code. Pull your computer codes and go from there. Auto zone does it for freeEngine warning light of Honda Civic suddenly lighted on but gives off if engine is restarted.Whats the problemmy escort was doing this back in the summer and sounds the same..if i turned it off after a few minutes it would go off...it was my thermostat for my radiator...
How much is a honda b17 engine worth?
I have a well running honda b17a1 engine from an Acura integra GSR. Im wondering how much it is worth to sell? this engine is rare, please only answer if you know what you are talking about.How much is a honda b17 engine worth?If it is in good condition, pressure test comes good on all four cylinders, and with an average mileage of 30,000 to 50,000 miles, you might be able to find someone to pick it up for around a grand, maybe a couple hundred more. Probably not that much, as people would rather get the H22 motor, or B18/ B16 build....but it might be possible. I would say anywhere between 700-1200 max.How much is a honda b17 engine worth?Well if it comes full swap you looking at $1500-2000 look at hmotorsonline.com to get better pricingHow much is a honda b17 engine worth?Look no way is a b17a1 only a grand. It is at least $2000 because of its rarity. But the problem is is if ur engine has high mileage and the quality of it has become bad then it would probably depreciate down to $1500 or $1000.
Check my link so it might make some sense to u. Cuz a REBUILT b17a1 is $2600. But like i said its hard to detemine how much it is becuase of all the factors: quality, mileage, etc.burger locations
Check my link so it might make some sense to u. Cuz a REBUILT b17a1 is $2600. But like i said its hard to detemine how much it is becuase of all the factors: quality, mileage, etc.
How to wire something into the ignition of a 98 Honda Civic?
I have a few things i want to add to my Honda. A power inverter, some powered USB ports, random LED's you know...
Right bow i soldered them into the back of the cigarette litter... But there has to be a better spot to get "switched power" power thats only on when the car is running.
Any ideas...How to wire something into the ignition of a 98 Honda Civic?look for an item called a fuse tap, It allows you to tap into a switched (or unswitched) circuit, and you can add a fused line from the box.
http://www.radioshack.com/product/index.鈥?/a>How to wire something into the ignition of a 98 Honda Civic?If you have fog lights and you don't use them you could wire them into the fog switch. I would recommend just getting a cigarette lighter converter for all of those. Why the led's? Are you just making your own led wiring strips? My friend did that and im my opinion its tacky. Get a nice one that comes tubed and it will have directions on where to connect it
Right bow i soldered them into the back of the cigarette litter... But there has to be a better spot to get "switched power" power thats only on when the car is running.
Any ideas...How to wire something into the ignition of a 98 Honda Civic?look for an item called a fuse tap, It allows you to tap into a switched (or unswitched) circuit, and you can add a fused line from the box.
http://www.radioshack.com/product/index.鈥?/a>How to wire something into the ignition of a 98 Honda Civic?If you have fog lights and you don't use them you could wire them into the fog switch. I would recommend just getting a cigarette lighter converter for all of those. Why the led's? Are you just making your own led wiring strips? My friend did that and im my opinion its tacky. Get a nice one that comes tubed and it will have directions on where to connect it
How much would a paint job be for an 88 honda prelude?
I just bought a 1988 honda prelude and i was wondering how much a paint job would be? I know price ranges at different places. Its red and im changing it to black. Any ideas? Thank you so much :)How much would a paint job be for an 88 honda prelude?well for a nice normal black it would cost an average shop around $500-$800. If it has rust then they need to remove it and fix it before they paint it which would then cost around $1000-$2000 depending on how much rust there isHow much would a paint job be for an 88 honda prelude?it depends on where you go some could be 100-8000$ it depends on what black you want to matte metalic etc.
How do I bleed the power steering system on a honda accord ?
I have a honda accord 1.8 vtec se its a 1999 V reg. I have just bought a power steering pump as my old one was leaking and the bearings where damaged.
I plan on fitting the pump this weekend just wondering how I would bleed the system of any air that may get into it??
Any help would be a great help,.How do I bleed the power steering system on a honda accord ?Turn the steering wheel all the way left then all the way right slowly with the engine off after putting in the new pump and fluids. Repeat this several times . If your old one leaked out, dirt could have gotten in so a good way to clean out the gritt is to use transmission fluid instead of power steeringng fluid as it runs cleaner and will actually clean it out. However this does NOT work both ways. DO NOT EVER PLACE POWER STEERING FLUID IN THE TRANSMISSION!! It will kill your car! lol Good Luck!How do I bleed the power steering system on a honda accord ?Fill the reservoir, start engine, turn steering wheel 'lock' to 'lock' (full left then full right) recheck fluid.done,How do I bleed the power steering system on a honda accord ?Doug's answer was correct, but I just wanted to add that you should have both wheels off the ground when you do this.
Otherwise it is really, really hard on the tires, suspension, body, steering, etc.
But you don't really have to bleed at all.
Normal driving will take care of it in a few hours.
The system will not lose much fluid in the first place, so you don't need to bleed.
The fluid constantly recirculates.
I plan on fitting the pump this weekend just wondering how I would bleed the system of any air that may get into it??
Any help would be a great help,.How do I bleed the power steering system on a honda accord ?Turn the steering wheel all the way left then all the way right slowly with the engine off after putting in the new pump and fluids. Repeat this several times . If your old one leaked out, dirt could have gotten in so a good way to clean out the gritt is to use transmission fluid instead of power steeringng fluid as it runs cleaner and will actually clean it out. However this does NOT work both ways. DO NOT EVER PLACE POWER STEERING FLUID IN THE TRANSMISSION!! It will kill your car! lol Good Luck!How do I bleed the power steering system on a honda accord ?Fill the reservoir, start engine, turn steering wheel 'lock' to 'lock' (full left then full right) recheck fluid.done,How do I bleed the power steering system on a honda accord ?Doug's answer was correct, but I just wanted to add that you should have both wheels off the ground when you do this.
Otherwise it is really, really hard on the tires, suspension, body, steering, etc.
But you don't really have to bleed at all.
Normal driving will take care of it in a few hours.
The system will not lose much fluid in the first place, so you don't need to bleed.
The fluid constantly recirculates.
How to install Power Locks and Windows on a 2002 Honda Civic DX?
I have a kit for a 2 door Honda Civic DX. It came with the power lock actuators and the regulators for the power windows. It also came with a trunk pop kit, keyless entry, car alarm, and remote start. If anyone has any idea where I can find a set of DIY (do it yourself) instructions. Please let me know.. Thanks.How to install Power Locks and Windows on a 2002 Honda Civic DX?the best place to get the instructions is from wherever you got the kit from.
when you get involved in aftermarket parts there is no standard; their wiring looms and colors don't have any standards. the parts are typically "universal' so there isn't any set mounting instructions or adjustments.
look on the box and contact the maker to see if they can give you a lead on where to find instructions.
when you get involved in aftermarket parts there is no standard; their wiring looms and colors don't have any standards. the parts are typically "universal' so there isn't any set mounting instructions or adjustments.
look on the box and contact the maker to see if they can give you a lead on where to find instructions.
Where can i get good quality interior lights for my honda civic si 2009?
I want some lights down in the feet area of my honda preferably red to match the rest of the car lighting, i want something not too expensive and something easy to install, also i would like the lights to brighten up the area pretty well, any answers would be great, thanks!Where can i get good quality interior lights for my honda civic si 2009?You can buy Honda interior lights on eBay at
http://rover.ebay.com/rover/1/711-53200-鈥?/a>Where can i get good quality interior lights for my honda civic si 2009?guessing your looking for interior neons. try ebay and look for red 6in neon tubes and hardwire them to a toggle. i found a set of streetglow 6 in neons from a guy online for $20. streetglow is the top of the line glow you can get, so if you find another type of neon, check the feedback for good replies. if you dont know how to hardwire, cut the cigarette adapter off and strip the wires, there will be 2 wires (black and white i believe) i just held one to the positive of the battery and one to a ground, when the neon turns on, remember whats what. then run your power wire from inside the car to the battery, and the other wire to a toggle switch (hardware store) the other terminal of the switch run the wire to metal (ground) and then mount the neon tubes out of sight. find the spot by shutting off the lights in the garage and find a spot where the glow will shine but the tube is hidden (under the glove box and somewhere under the steering colum.)word twist
http://rover.ebay.com/rover/1/711-53200-鈥?/a>Where can i get good quality interior lights for my honda civic si 2009?guessing your looking for interior neons. try ebay and look for red 6in neon tubes and hardwire them to a toggle. i found a set of streetglow 6 in neons from a guy online for $20. streetglow is the top of the line glow you can get, so if you find another type of neon, check the feedback for good replies. if you dont know how to hardwire, cut the cigarette adapter off and strip the wires, there will be 2 wires (black and white i believe) i just held one to the positive of the battery and one to a ground, when the neon turns on, remember whats what. then run your power wire from inside the car to the battery, and the other wire to a toggle switch (hardware store) the other terminal of the switch run the wire to metal (ground) and then mount the neon tubes out of sight. find the spot by shutting off the lights in the garage and find a spot where the glow will shine but the tube is hidden (under the glove box and somewhere under the steering colum.)
How long does your honda pilot fuel tank last?
I am thinking of getting a honda pilot ex possibly a 2003 or 2004. Those of you who own one what do you think are you satisfied. I drive 10 miles to/back work. I go through the city.How long does your honda pilot fuel tank last?how long it will last depends on your driving style, tank capacity, and engine efficiency.
its a pretty big vehicle and i think it only has a six cyl engine.
i imagine it would get pretty good mileage, but again; there are a lot of variables.
its a pretty big vehicle and i think it only has a six cyl engine.
i imagine it would get pretty good mileage, but again; there are a lot of variables.
How do I bleed the power steering system on a honda accord ?
I have a honda accord 1.8 vtec se its a 1999 V reg. I have just bought a power steering pump as my old one was leaking and the bearings where damaged.
I plan on fitting the pump this weekend just wondering how I would bleed the system of any air that may get into it??
Any help would be a great help,.How do I bleed the power steering system on a honda accord ?Turn the steering wheel all the way left then all the way right slowly with the engine off after putting in the new pump and fluids. Repeat this several times . If your old one leaked out, dirt could have gotten in so a good way to clean out the gritt is to use transmission fluid instead of power steeringng fluid as it runs cleaner and will actually clean it out. However this does NOT work both ways. DO NOT EVER PLACE POWER STEERING FLUID IN THE TRANSMISSION!! It will kill your car! lol Good Luck!How do I bleed the power steering system on a honda accord ?Fill the reservoir, start engine, turn steering wheel 'lock' to 'lock' (full left then full right) recheck fluid.done,How do I bleed the power steering system on a honda accord ?Doug's answer was correct, but I just wanted to add that you should have both wheels off the ground when you do this.
Otherwise it is really, really hard on the tires, suspension, body, steering, etc.
But you don't really have to bleed at all.
Normal driving will take care of it in a few hours.
The system will not lose much fluid in the first place, so you don't need to bleed.
The fluid constantly recirculates.
I plan on fitting the pump this weekend just wondering how I would bleed the system of any air that may get into it??
Any help would be a great help,.How do I bleed the power steering system on a honda accord ?Turn the steering wheel all the way left then all the way right slowly with the engine off after putting in the new pump and fluids. Repeat this several times . If your old one leaked out, dirt could have gotten in so a good way to clean out the gritt is to use transmission fluid instead of power steeringng fluid as it runs cleaner and will actually clean it out. However this does NOT work both ways. DO NOT EVER PLACE POWER STEERING FLUID IN THE TRANSMISSION!! It will kill your car! lol Good Luck!How do I bleed the power steering system on a honda accord ?Fill the reservoir, start engine, turn steering wheel 'lock' to 'lock' (full left then full right) recheck fluid.done,How do I bleed the power steering system on a honda accord ?Doug's answer was correct, but I just wanted to add that you should have both wheels off the ground when you do this.
Otherwise it is really, really hard on the tires, suspension, body, steering, etc.
But you don't really have to bleed at all.
Normal driving will take care of it in a few hours.
The system will not lose much fluid in the first place, so you don't need to bleed.
The fluid constantly recirculates.
What is a easy website to go to to find honda car parts for every model including old cars?
i have a car i dont know the year exactly but i think it is a 86' but idk havent been able to look at it because it is in my brothers shop getting the engine removed so that we can put a new 1 in it because i blew the last 1. If anyone can give me a good website that will help me with my problem would be nice and i have looked at www.honda.com but they only have newer cars.What is a easy website to go to to find honda car parts for every model including old cars?Go to either Parts Train or Rock Auto.
What's the best way to soundproof a 2001 honda civic?
I'm trying to figure out the best way to soundproof (or just quiet) the road noise in my 2001 Honda Civic 2/door. It's kinda loud at 70mph. All answers that are legit are appreciated, especially those from others who've done it already. ...Undercoating, additional carpet, new carpet pad, etc, etc???????
Thanks
RickWhat's the best way to soundproof a 2001 honda civic?Plain and Simple.......
Take out all the carpeting, and paneling and Dynamat it. Dynamat is mainly to keep your car from rattling due to the power of a system. But the reverse effect is also good it will keep sound out. This will provide a nice smooth, and queit ride perhaps some Bach to enhance the experience.What's the best way to soundproof a 2001 honda civic?
Use Whispermat 1/4" or 1/2" material. This material helps to not only control sound transmissions, it decouples the structural vibration by separating the mass of the vinyl sound barrier from the structure it is being attached to. http://www.acousticalsolutions.com/590~alphacomposite-foams
Start by ripping out the entire interior. Im talkin seats, carpet, plastic door panels, the dash, the whole works.
Next clean it REALLY REALLY good with a biodegradable, non residual degreaser/cleaner. let it dry.
Buy 4 bulk packs of Dynamat xtreme, 3 cases of dynaliner, and 5 gallons of Edead in whatever color you prefer.
Start by applying the Edead with a thick paint brush to the roof of the car, and work your way to the floor, and dont forget the inside of your door skins, and the outside. Repeat until its gone. All 5 gallons.
Next lay out your dynaplate on the floor of the car and cut it to fit.
Lastly get a couple fresh razors and one of the heavy duty rollers that dynamic control sells, and go to town on every panel possible.
Get out your fresh jute, new carpet, lay it down and start piecing it back together.
WALA! you have one of the quietest honda civics in the world.What's the best way to soundproof a 2001 honda civic?
don't take offense to my answer, but its not a cadillac or a BMW.
my cars makes alot of road noise at those speeds also. i would think expensive cars dont make that noise. and nothing will help with that noise, maybe just lower the window a little bit so the air drowns the noise or turn up some music or just let it be or enjoy the sound of your car going fast.What's the best way to soundproof a 2001 honda civic?use dynamat(xtreme version only), and use it on your doors and also trunk, this will take away a lot of noice, it is a sound damper, and can increase music volume loudness, and give you a quiet ride, about 3 bulk packs should be more than enough, dont forget to use the tool to apply it right, I used it and my car is quiet even with two 12" subs in the trunk.What's the best way to soundproof a 2001 honda civic?
There are few step.
(1) extra padding under the carpet
(2) sound deadening patch inside the door panels
(3) sound deadening material (replacement) headliners.
They do this at specialized location in NYC (bad roads here).
Good Luck...
do what MM said with the sound deadener also look into different tires. Some tires create more road noise then others
Thanks
RickWhat's the best way to soundproof a 2001 honda civic?Plain and Simple.......
Take out all the carpeting, and paneling and Dynamat it. Dynamat is mainly to keep your car from rattling due to the power of a system. But the reverse effect is also good it will keep sound out. This will provide a nice smooth, and queit ride perhaps some Bach to enhance the experience.What's the best way to soundproof a 2001 honda civic?
Use Whispermat 1/4" or 1/2" material. This material helps to not only control sound transmissions, it decouples the structural vibration by separating the mass of the vinyl sound barrier from the structure it is being attached to. http://www.acousticalsolutions.com/590~alphacomposite-foams
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What's the best way to soundproof a 2001 honda civic?the way i did mine wasStart by ripping out the entire interior. Im talkin seats, carpet, plastic door panels, the dash, the whole works.
Next clean it REALLY REALLY good with a biodegradable, non residual degreaser/cleaner. let it dry.
Buy 4 bulk packs of Dynamat xtreme, 3 cases of dynaliner, and 5 gallons of Edead in whatever color you prefer.
Start by applying the Edead with a thick paint brush to the roof of the car, and work your way to the floor, and dont forget the inside of your door skins, and the outside. Repeat until its gone. All 5 gallons.
Next lay out your dynaplate on the floor of the car and cut it to fit.
Lastly get a couple fresh razors and one of the heavy duty rollers that dynamic control sells, and go to town on every panel possible.
Get out your fresh jute, new carpet, lay it down and start piecing it back together.
WALA! you have one of the quietest honda civics in the world.What's the best way to soundproof a 2001 honda civic?
don't take offense to my answer, but its not a cadillac or a BMW.
my cars makes alot of road noise at those speeds also. i would think expensive cars dont make that noise. and nothing will help with that noise, maybe just lower the window a little bit so the air drowns the noise or turn up some music or just let it be or enjoy the sound of your car going fast.What's the best way to soundproof a 2001 honda civic?use dynamat(xtreme version only), and use it on your doors and also trunk, this will take away a lot of noice, it is a sound damper, and can increase music volume loudness, and give you a quiet ride, about 3 bulk packs should be more than enough, dont forget to use the tool to apply it right, I used it and my car is quiet even with two 12" subs in the trunk.What's the best way to soundproof a 2001 honda civic?
There are few step.
(1) extra padding under the carpet
(2) sound deadening patch inside the door panels
(3) sound deadening material (replacement) headliners.
They do this at specialized location in NYC (bad roads here).
Good Luck...
do what MM said with the sound deadener also look into different tires. Some tires create more road noise then others
Which is better a honda metropolitan scooter or yamaha vino scooter? Why?
I would like the differences between the two, which is better, and why you think it is better. The scooters in question are a 2005 honda metropolitan II and a 2007 yamaha vino classic. Thanks.Which is better a honda metropolitan scooter or yamaha vino scooter? Why?Unless you alter the Honda, the Yamaha is the superior of the two. The Metropolitan II is heavily restricted to comply with moped laws in some markets. That means a top speed of about 25 mph. If you are handy, you can derestrict it to make it comparable to the Metropolitan I. First and foremost, remove the restrictive gasket on the intake-that will help you the most and it's a pretty easy alteration to do. Second, replace or alter the variator so it is like the Met I. You may also need to change out a few other items to get the most out of it, i.e. engine control module and wiring harness(or you can rewire and reprogram if you're good at that sort of thing), final drive gear(the Met II has 47 teeth to the 45 teeth of the Met I), the carburators are different but just replacing the diaphragm spring instead of the whole carb will do the trick, and finally, the lobe heights on the cam shaft are different between the I and II. Honda went to a lot of trouble to build the Met II for its particular markets and derestricting it isn't a weekend project for most people.
With that being said, the Vino has slightly better low-end torque than the Met I, but the Met I has a slightly higher top speed. When I'm riding my Vino with my friend(who has a Met I), I leave her in the dust at every stoplight but she eventually catches up and passes me after a couple of miles. Other than that they are too similar to say one is better than the other. I brake better than she does but she gets a smoother ride. That could be differences in the particular bikes rather than differences in model design. Both are very easy to work on, very reliable, and inexpensive to operate. My 6,000 mile tune-up cost me less than $20.00 in parts and supplies.
Feel free to e-mail with any further questions. Happy scootering!Which is better a honda metropolitan scooter or yamaha vino scooter? Why?I'm going to have say the Honda Metropolitan. I don't know if Yamaha started making the Vino a 4-stroke engine but I the 4stroke engine is better than a 2stroke that the Yamaha Vino has. It's like riding your weedeater. It's noisier and pollutes more. That's why larger motorcycles use 4stroke.fashion week 2011
With that being said, the Vino has slightly better low-end torque than the Met I, but the Met I has a slightly higher top speed. When I'm riding my Vino with my friend(who has a Met I), I leave her in the dust at every stoplight but she eventually catches up and passes me after a couple of miles. Other than that they are too similar to say one is better than the other. I brake better than she does but she gets a smoother ride. That could be differences in the particular bikes rather than differences in model design. Both are very easy to work on, very reliable, and inexpensive to operate. My 6,000 mile tune-up cost me less than $20.00 in parts and supplies.
Feel free to e-mail with any further questions. Happy scootering!Which is better a honda metropolitan scooter or yamaha vino scooter? Why?I'm going to have say the Honda Metropolitan. I don't know if Yamaha started making the Vino a 4-stroke engine but I the 4stroke engine is better than a 2stroke that the Yamaha Vino has. It's like riding your weedeater. It's noisier and pollutes more. That's why larger motorcycles use 4stroke.
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Which is better a honda metropolitan scooter or yamaha vino scooter? Why?Both bikes are excellent, for what they are, which are small slow moped class scooters. The Honda has a 4 stroke engine, and I may be wrong, but, the Yamaha Vino originally had a 2 stroke engine (that may have changed for 2007??). I personally would prefer the 4stroke, however, Yamaha most certainly knows how to build excellent 2 stroke motors. Correct me if I am wrong, but, isn't the metrpolitan II the faster non-moped class scooter that will need to be registered as a motorcycle? If thats the case you might just as well spend a few more bucks and get the larger Vino 125. Of course, dealer location, reputation, and what you can talk the dealer into throwing in may figuere in also.Who was the First person to the voice of Tohrou Honda of the Fruits Basket anime?
I keep hearing that Yui Horie was the first person to do Tohrou Honda's voice in sub some1 tell who was the first person too her voice PLZ HELP!!Who was the First person to the voice of Tohrou Honda of the Fruits Basket anime?It was definitely Yui Horie, and Laura Bailey did her English voice.
I remember researching it when I first read Fruits Basket, and everywhere I looked "Yui Horie" popped up.Who was the First person to the voice of Tohrou Honda of the Fruits Basket anime?Sorry but Yui Horie is all im coming up with as well and i got this anime many many years ago. So it's one of the older prints.Who was the First person to the voice of Tohrou Honda of the Fruits Basket anime?It is Yui Horie... She is the only person who has ever done Tohru Honda's voice :)Who was the First person to the voice of Tohrou Honda of the Fruits Basket anime?
laura bailey eng dub
I remember researching it when I first read Fruits Basket, and everywhere I looked "Yui Horie" popped up.Who was the First person to the voice of Tohrou Honda of the Fruits Basket anime?Sorry but Yui Horie is all im coming up with as well and i got this anime many many years ago. So it's one of the older prints.Who was the First person to the voice of Tohrou Honda of the Fruits Basket anime?It is Yui Horie... She is the only person who has ever done Tohru Honda's voice :)Who was the First person to the voice of Tohrou Honda of the Fruits Basket anime?
laura bailey eng dub
What is the average miles per gallon on a 2001 Honda Civic?
How can I find the average miles per gallon on a 2001 Honda Civic LX? It is a 4 cylinder.What is the average miles per gallon on a 2001 Honda Civic?32/37 city/highway or 32/39 on a manual depending on the engine, 31/38 with an automatic. Users on the fueleconomy.gov Web site have reported an average of just above 34 mpg, which is just below the combined 35 mpg predicted from an average of 55 percent city and 45 percent highway driving.What is the average miles per gallon on a 2001 Honda Civic?
23What is the average miles per gallon on a 2001 Honda Civic?HA HA! So funny you ask that...my fiance has that exact car. Last I heard he gets about 40 miles per gallon. hope that helps.What is the average miles per gallon on a 2001 Honda Civic?
my friend has a 2001 and she gets 41 mpgWhat is the average miles per gallon on a 2001 Honda Civic?You've got to be kidding me with 23. Just guessing here that it should get a lot closer to 30. I don't know for sure though.
23What is the average miles per gallon on a 2001 Honda Civic?HA HA! So funny you ask that...my fiance has that exact car. Last I heard he gets about 40 miles per gallon. hope that helps.What is the average miles per gallon on a 2001 Honda Civic?
my friend has a 2001 and she gets 41 mpgWhat is the average miles per gallon on a 2001 Honda Civic?You've got to be kidding me with 23. Just guessing here that it should get a lot closer to 30. I don't know for sure though.
What credit bureau does Honda check when qualifying for a new car?
My credit scores differ from each credit burea, and my equifax score is the best of the three. I'm looking into buying a new or slightly used Honda.What credit bureau does Honda check when qualifying for a new car?Each bureau's score is on a slightly different scale. You can't compare the raw scores from each bureau.What credit bureau does Honda check when qualifying for a new car?
beacon scoreWhat credit bureau does Honda check when qualifying for a new car?It depends on the dealership. SOme check all three some check two, and some check one.
It really depends on the dealership. I would ask them which one they would use, then i would tell them which one looks the best.
This will help you with your purchase.What credit bureau does Honda check when qualifying for a new car?
depends on the dealer-you will have to ask them. Get a copy of your credit score and bring it with you- remember a recent copyWhat credit bureau does Honda check when qualifying for a new car?all 3What credit bureau does Honda check when qualifying for a new car?
all 3
Doesn't matter.....
beacon scoreWhat credit bureau does Honda check when qualifying for a new car?It depends on the dealership. SOme check all three some check two, and some check one.
It really depends on the dealership. I would ask them which one they would use, then i would tell them which one looks the best.
This will help you with your purchase.What credit bureau does Honda check when qualifying for a new car?
depends on the dealer-you will have to ask them. Get a copy of your credit score and bring it with you- remember a recent copyWhat credit bureau does Honda check when qualifying for a new car?all 3What credit bureau does Honda check when qualifying for a new car?
all 3
Doesn't matter.....
I have a 1992 Honda accord lx and auto transmission. When I start to accelerate it starts off slowly and the w?
When I start to accelerate and get up to speed its not shifting like it is suppose to. It revs high and not gearing up like usual. What could be the problem. Please tell me its not the transmission. Help me " I love my Honda"I have a 1992 Honda accord lx and auto transmission. When I start to accelerate it starts off slowly and the w?theres a cable that goes from your trany to your throttle body. that is the transmision throttle presure cable and switch. 99.9% off the time that cable is ether broke or stuck. if stuck free it up and adjust it and your trouble's will be solved! let me know how you make out. my email is shadow_flame111@yahoo.com
Interesting cocktail recipes?
A friend and I are having a tapas/tappas party in about a month. We're looking for some interesting (but good) cocktail and drink recipes. We're trying to work away from sweet drinks if we can(eg: I found a recipe for a ginger martini). Any one willing to divulge your interesting drinks?Interesting cocktail recipes?
2 oz. vodka
陆 oz lemon juice
1 oz pomegranate juice
1 oz sugar
This drink is like having a diet coke with greasy french fries. The pomegranate juice wipes out all the other bad things.Interesting cocktail recipes?
Cafe Gates
Rich Rich Rich!!! combines the tastes of chocolate, orange, and coffee-flavored liqueurs.
Ingredients:
1/2 ounce brown creme de cacao
1/2 ounce Tia Maria or other coffee-flavored liqueur
1/2 ounce Grand Marnier
Coffee (enough to fill mug)
Whipped cream (for garnish)
Pour the creme de cacao, Tia Maria, and Grand Marnier into mug. Fill with coffee. Top with whipped cream.
I'd suggest doing something along the line of spritzers, punchy type drinks early, then have the food and some assorted martini's and cosmos and that sort of thing (look at the good liquor makers websites for great recipes) and finish off with some coffee based drinks. Oh- and cab rides home!!!Interesting cocktail recipes?
Tipsy Drinks- A light beer with a shot of Vodka.
My favorite combo is Becks with Stoli.watch harry potter and the deathly hallows part 1
2 oz. vodka
陆 oz lemon juice
1 oz pomegranate juice
1 oz sugar
This drink is like having a diet coke with greasy french fries. The pomegranate juice wipes out all the other bad things.Interesting cocktail recipes?
Cafe Gates
Rich Rich Rich!!! combines the tastes of chocolate, orange, and coffee-flavored liqueurs.
Ingredients:
1/2 ounce brown creme de cacao
1/2 ounce Tia Maria or other coffee-flavored liqueur
1/2 ounce Grand Marnier
Coffee (enough to fill mug)
Whipped cream (for garnish)
Pour the creme de cacao, Tia Maria, and Grand Marnier into mug. Fill with coffee. Top with whipped cream.
I'd suggest doing something along the line of spritzers, punchy type drinks early, then have the food and some assorted martini's and cosmos and that sort of thing (look at the good liquor makers websites for great recipes) and finish off with some coffee based drinks. Oh- and cab rides home!!!Interesting cocktail recipes?
Tipsy Drinks- A light beer with a shot of Vodka.
My favorite combo is Becks with Stoli.
Does anyone have any good recipes for tapas?
In the Mediterranean diet it is typical to begin the food with succulent starters to open up the appetite. Either in complete portions or in half rations - the famous 鈥榯apas鈥?鈥?appetizers are usually served before the food. Of the endless variety of starters that is possible to find - there is not town that doesn't have his own - we introduce a selection that we believe you will really enjoy.
Pulpo a Feira (Galician Octopus): Though it originated in Galicia or the neighboring region of Leon, pulpo a feira, as it is known in Galician, or pulpo a la gallega, as it is called in Spanish, is now popular throughout Spain. It is usually served on wooden plates with cachelos, potatoes that have been boiled or roasted in embers with their skins on.
Gambas a la plancha (Pan-grilled shrimp): Spaniards love to eat grilled shrimp at the counter of a good tapas bar while sipping a glass of chilled fino sherry or cold beer. The bars are often crowded, leaving little or no space for proper eating, and I find it fascinating to watch the locals skillfully manage to eat shrimp with one hand while holding a drink in the other.
Ensaladilla Rusa (Spanish Potato Salad): This is a popular tapa recipe, made of vegetables and mayonnaise... It is served free in most bars in Spain, along with a beer or a glass of wine.
Spanish Ham Croquettes: Croquetas are a common sight on bar counters and in homes across Spain, served as a tapa, light lunch, or a dinner along with a salad. The jamon serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded salt cod, minced shrimp, chopped chorizo, cheese, or just about any vegetable.
Patatas bravas: A classic! Spicy and hot fried potatoes, with a Brava sauce to match!
Spanish omelette: This is THE tapa! There is nothing more typical than a Spanish omelette! Learn how to prepare the real one!
Piperada. Piperada is a filling egg dish, which makes a delicious brunch, and it can also be served as a tapa. A popular variation of this recipe serves the piperada on toasted bread rounds dripping with butter. Either way, this simple egg dish is sure to become a part of your culinary repertoire.
Green Aparaguses with Salmon: This innovative tapa recipe puts together traditional spanish ingredients with northern salmon... Try this new classic tapa!
Catalan Style Beans: Habas are a traditional type of spanish bean, that catalan chefs (after their granmother's cookbook!) have turn into one of the greatest tapas nowadays!
Meatballs in tomato sauce: found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce.
Tuna and goat cheese empanadillas: Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food.
Garlic-marinated Black Olives: Attesting to the simplicity of tapas, a handful of marinated olives is often ample accompaniment to a glass of chilled sherry in most Spanish tapas bars. Marinated to piquant perfection, these olives are far from ordinary.
Apple and Walnut Salad: This refreshing, crisp summer salad provides the perfect accompaniment to a glass (or two) of chilled Spanish sherry. For a tangier version, add a dash of lemon juice to the mayonnaise before mixing it into the salad.
Champi帽ones al ajillo: Few tapas taste more Spanish than champi帽ones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry.
Red Onion and Orange Salad: This popular and colorful salad lends a festive note to any tapas table, and is featured in many tapas bar throughout Spain.
Asparagus Omelette: Although this unique omelette is usually served from the skillet, it is also delicious served cold or at room temperature. Indeed, cooled leftovers of this delectable dish with a glass of amontillado sherry make for a perfect picnic lunch.
Pinchitos Morunos: Small Spicy Moorish Kebabs Europe's first kebabs were brought by the Arabs from Africa. Pinchitos morunos are eaten everywhere in Spain as a tapa, though nowadays they are made of pork, rather than lamb. Spices for them are sold ready-mixed in the south. I have used curry powder as part of my mixture as it contains cumin and very similar herbs.
Ri帽ones al Jerez - Sherry Kidneys: Most tapas bars in Spain serve Ri帽ones al Jerez, though at home it can be served with rice or pasta as a main meal. You can add sliced mushrooms to increase the number of portions.
Boquerones en Escabeche: Moorish Pickled Anchovies This is an old, old way of preserving small fish which has survived into modern times because it is so delicious. The coast round Nerja is known for its shoals of fresh anchovies. In Malaga the fish are pressed together into a little fan, four tails together, for frying, but this is not essential to the recipe.
You can find some recipes on
http://www.smart-spanish-recipes.com/Does anyone have any good recipes for tapas?
yup; you can make chistorra tapas (you can buy chistorra at your local deli) and fry it and eat it with bread; calamari tapas (fried squid); jam贸n serrano tapas (again you can buy it at your local deli), cheese tapas, tortilla de patatas tapas (this is like a quiche made out of potatoes, eggs, and onion), etc.
Garlicky Shrimp Tapas Recipe
Serves/Makes: 4
Ready in: %26lt; 30 minutes
Ingredients:
1/2 pound uncooked large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon minced garlic
1 small bay leaf
1/2 teaspoon red pepper flakes, depending on how hot you want it
1 tablespoon minced fresh parsley
Directions:
Heat oil in skillet. Add the minced garlic, bay leaf and red pepper flakes and stir one minute or until fragrant and garlic is slightly softened. Add shrimp and stir until just cooked through, about 3 minutes--be careful not to overcook! You just want the shrimp opaque and still crunchy/tender. Sprinkle with parsley and salt and pepper to taste. You can also use precooked, shelled and de-veined shrimp, but cook garlic slightly longer and toss shrimp only enough to heat through.Does anyone have any good recipes for tapas?
The simple tapas menu here includes some of the most common dishes and provides a good variety with a minimal amount of preparation. Serve homemade sangria*, sherry, or beer throughout. * Recipes to serve 6 are included. Remember, keep it casual and take your time.
First Serving: Garlic Shrimp*, Olives, Crusty Bread, Spanish Cheese
Second Serving: Tortilla Espanol*, Toasted Almonds, Tomato Bread*
Third Serving: Chorizo with Figs*, Ensaladilla Rusa*, Marinated Mushrooms
Sangria
1 bottle burgundy
1/3 cup sugar
1/3 cup lemon juice
1 ounce Triple Sec
2 ounces brandy
1 orange, thinly sliced
1 lemon, thinly sliced
Combine first five ingredients and chill well. Add fruit slices before serving.
Garlic Shrimp
1 pound uncooked shrimp, shelled and deveined
6 tablespoons olive oil
2 cloves garlic, minced
陆 teaspoon red pepper flakes
陆 teaspoon Spanish paprika
1 tablespoon minced fresh coriander
Salt
Heat the oil in a heavy skillet, preferably cast iron. Add garlic and cook until golden. Add the shrimp and cook, stirring, until shrimp are just pink, two to three minutes. Stir in pepper flakes, paprika, coriander, and salt to taste. Serve immediately, preferably in the skillet.
Tortilla Espanol
戮 cup olive oil
4 large potatoes, peeled and sliced very thin
1 large onion, sliced very thin
4 large eggs, lightly beaten
salt to taste (about 戮 teaspoon)
Heat the oil in a large skillet and add potato slices to cover the bottom; top with a layer of onions and salt lightly. Continue to alternate layers until potatoes and onions are used. Cook over medium heat until potatoes are cooked but not browned. Remove the potatoes and onions from the skillet and drain them, reserving the oil. Add the potatoes to the beaten eggs and let the mixture rest 15-20 minutes. Using the same skillet, reheat two tablespoons of the reserved oil until very hot. Add the potato mixture and distribute it evenly in the pan. Lower the heat and cook until the bottom begins to brown and the edges of the egg begin to set. Slide the tortilla out onto a plate, cooked side down, and invert the skillet over the plate. Pick up the plate and skillet together and invert, letting the tortilla fall back into the skillet. Cook until the second side has browned. Transfer to a platter and let stand for 5-10 minutes before cutting into small wedges. This may be prepared in advance and held in a very low oven before cutting and serving.
Tomato Bread
6 thick slices crusty white bread
3 cloves garlic, halved
2 tomatoes, halved
Toast the bread lightly on one side. Remove from oven and immediately rub tops with garlic cloves and fresh tomato. Serve immediately. It is delicious and simple.
Chorizo with Figs
1 pound chorizo (Spanish sausage), cut into 1" pieces
1 small onion, sliced lengthwise
1 tablespoon olive oil
陆 cup red wine
1 can figs
陆 cup sugar
陆 cup red wine vinegar
1 stick cinnamon
陆 teaspoon cloves
Heat the oil in a medium saucepan and add the chorizo and garlic; saut茅 until garlic in golden brown. Add red wine, sugar, vinegar, cinnamon, and cloves and simmer 30 minutes. Just before serving, stir in the drained figs. This can be made in advance and reheated just before serving.
Ensaladilla Rusa
4 large red potatoes, boiled, peeled, and cubed
录 cup cooked carrots, diced
陆 cup frozen peas, cooked and drained
2 tablespoons olive oil
1 tablespoon vinegar
陆 teaspoon sugar
2/3 cup mayonnaise
1 clove garlic, minced
salt and pepper to taste
Mix the potatoes, carrots, and peas in a medium bowl. Whisk together the oil, vinegar, sugar, salt, and pepper and pour over vegetable mixture, mixing gently. Let stand for at least two hours or overnight. At least one hour before serving, mix the mayonnaise and garlic, and then fold in the vegetable mixture. Refrigerate for at least one hour before serving.
Tapas on the Trail
Copyright, 2000, Tori Ritchie. All rights reserved.
Pack up some gourmet olives, wrap apricot halves in Serrano ham (the prosciutto of Spain), and bake a quick batch of blue cheese tortas to create a tapas party on the trail. Bring colorful bandanas to use as napkins and unbreakable wine glasses for Amontillado sherry to serve alongside.
Bleu Cheese Tortas:
1 pound frozen puff pastry, thawed according to package directions
Flour, for dusting board
1/2 pound crumbled bleu cheese
Freshly ground pepper
12 ripe apricots (if apricots are out of season, use fresh figs)
12 paper-thin slices Serrano ham or prosciutto
1/2 pound mixed gourmet olives, including dry-cured Moroccan olives
Up to 3 days ahead, prepare bleu cheese tortas.
Preheat an oven to 350 degrees.
Remove puff pastry from package and cut in 1/2 crosswise. Working with 1/2 at a time (refrigerate other 1/2 until ready to use), slightly roll out pastry on a lightly floured board just until about 1/8-inch thick. Scatter half the bleu cheese over the top of the pastry and sprinkle surface with pepper, to taste. Drape a piece of plastic wrap over the pastry, then gently roll over plastic wrap with rolling pin to press cheese into pastry (cheese will not cover entire surface; just be sure it is evenly distributed).
Remove plastic wrap, cut pastry into 1-inch squares or diamonds with a sharp knife and transfer to ungreased baking sheets, placing about 1/2-inch apart. Bake until puffed and golden, 20 to 25 minutes. Transfer to racks to cool, then continue with remaining pastry, cheese, and pepper. To serve, offer bleu cheese tortas, apricots, and olives in separate containers. Offer sherry to sip alongside, if desired.
The day of the tapas party, cut apricots in half and discard the pits (if using fresh figs, cut figs in half lengthwise). Cut ham slices in half lengthwise. Wrap each apricot half with a piece of ham, winding the meat around the fruit and pressing the ends together so it holds; if desired, secure with a toothpick. (You will have 2 dozen wrapped apricots.) Transfer apricots and olives to airtight portable containers and refrigerate until ready to transport.Does anyone have any good recipes for tapas?
BEST TAPAS RECIPES:
http://www.spain-recipes.com/spanish_tap鈥?/a>
Pulpo a Feira (Galician Octopus): Though it originated in Galicia or the neighboring region of Leon, pulpo a feira, as it is known in Galician, or pulpo a la gallega, as it is called in Spanish, is now popular throughout Spain. It is usually served on wooden plates with cachelos, potatoes that have been boiled or roasted in embers with their skins on.
Gambas a la plancha (Pan-grilled shrimp): Spaniards love to eat grilled shrimp at the counter of a good tapas bar while sipping a glass of chilled fino sherry or cold beer. The bars are often crowded, leaving little or no space for proper eating, and I find it fascinating to watch the locals skillfully manage to eat shrimp with one hand while holding a drink in the other.
Ensaladilla Rusa (Spanish Potato Salad): This is a popular tapa recipe, made of vegetables and mayonnaise... It is served free in most bars in Spain, along with a beer or a glass of wine.
Spanish Ham Croquettes: Croquetas are a common sight on bar counters and in homes across Spain, served as a tapa, light lunch, or a dinner along with a salad. The jamon serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded salt cod, minced shrimp, chopped chorizo, cheese, or just about any vegetable.
Patatas bravas: A classic! Spicy and hot fried potatoes, with a Brava sauce to match!
Spanish omelette: This is THE tapa! There is nothing more typical than a Spanish omelette! Learn how to prepare the real one!
Piperada. Piperada is a filling egg dish, which makes a delicious brunch, and it can also be served as a tapa. A popular variation of this recipe serves the piperada on toasted bread rounds dripping with butter. Either way, this simple egg dish is sure to become a part of your culinary repertoire.
Green Aparaguses with Salmon: This innovative tapa recipe puts together traditional spanish ingredients with northern salmon... Try this new classic tapa!
Catalan Style Beans: Habas are a traditional type of spanish bean, that catalan chefs (after their granmother's cookbook!) have turn into one of the greatest tapas nowadays!
Meatballs in tomato sauce: found in most tapas bars, this traditional dish tastes best when served piping hot straight from the pan. Provide plenty of fresh bread to mop up the juicy tomato sauce.
Tuna and goat cheese empanadillas: Empanadillas, the smaller, pocket-size versions of empanadas, are generally served as tapas, and, because no silverware is required to eat them, make perfect party food.
Garlic-marinated Black Olives: Attesting to the simplicity of tapas, a handful of marinated olives is often ample accompaniment to a glass of chilled sherry in most Spanish tapas bars. Marinated to piquant perfection, these olives are far from ordinary.
Apple and Walnut Salad: This refreshing, crisp summer salad provides the perfect accompaniment to a glass (or two) of chilled Spanish sherry. For a tangier version, add a dash of lemon juice to the mayonnaise before mixing it into the salad.
Champi帽ones al ajillo: Few tapas taste more Spanish than champi帽ones al ajillo (ajillo mushrooms), dripping with olive oil, garlic and dry Spanish Sherry.
Red Onion and Orange Salad: This popular and colorful salad lends a festive note to any tapas table, and is featured in many tapas bar throughout Spain.
Asparagus Omelette: Although this unique omelette is usually served from the skillet, it is also delicious served cold or at room temperature. Indeed, cooled leftovers of this delectable dish with a glass of amontillado sherry make for a perfect picnic lunch.
Pinchitos Morunos: Small Spicy Moorish Kebabs Europe's first kebabs were brought by the Arabs from Africa. Pinchitos morunos are eaten everywhere in Spain as a tapa, though nowadays they are made of pork, rather than lamb. Spices for them are sold ready-mixed in the south. I have used curry powder as part of my mixture as it contains cumin and very similar herbs.
Ri帽ones al Jerez - Sherry Kidneys: Most tapas bars in Spain serve Ri帽ones al Jerez, though at home it can be served with rice or pasta as a main meal. You can add sliced mushrooms to increase the number of portions.
Boquerones en Escabeche: Moorish Pickled Anchovies This is an old, old way of preserving small fish which has survived into modern times because it is so delicious. The coast round Nerja is known for its shoals of fresh anchovies. In Malaga the fish are pressed together into a little fan, four tails together, for frying, but this is not essential to the recipe.
You can find some recipes on
http://www.smart-spanish-recipes.com/Does anyone have any good recipes for tapas?
yup; you can make chistorra tapas (you can buy chistorra at your local deli) and fry it and eat it with bread; calamari tapas (fried squid); jam贸n serrano tapas (again you can buy it at your local deli), cheese tapas, tortilla de patatas tapas (this is like a quiche made out of potatoes, eggs, and onion), etc.
Garlicky Shrimp Tapas Recipe
Serves/Makes: 4
Ready in: %26lt; 30 minutes
Ingredients:
1/2 pound uncooked large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon minced garlic
1 small bay leaf
1/2 teaspoon red pepper flakes, depending on how hot you want it
1 tablespoon minced fresh parsley
Directions:
Heat oil in skillet. Add the minced garlic, bay leaf and red pepper flakes and stir one minute or until fragrant and garlic is slightly softened. Add shrimp and stir until just cooked through, about 3 minutes--be careful not to overcook! You just want the shrimp opaque and still crunchy/tender. Sprinkle with parsley and salt and pepper to taste. You can also use precooked, shelled and de-veined shrimp, but cook garlic slightly longer and toss shrimp only enough to heat through.Does anyone have any good recipes for tapas?
The simple tapas menu here includes some of the most common dishes and provides a good variety with a minimal amount of preparation. Serve homemade sangria*, sherry, or beer throughout. * Recipes to serve 6 are included. Remember, keep it casual and take your time.
First Serving: Garlic Shrimp*, Olives, Crusty Bread, Spanish Cheese
Second Serving: Tortilla Espanol*, Toasted Almonds, Tomato Bread*
Third Serving: Chorizo with Figs*, Ensaladilla Rusa*, Marinated Mushrooms
Sangria
1 bottle burgundy
1/3 cup sugar
1/3 cup lemon juice
1 ounce Triple Sec
2 ounces brandy
1 orange, thinly sliced
1 lemon, thinly sliced
Combine first five ingredients and chill well. Add fruit slices before serving.
Garlic Shrimp
1 pound uncooked shrimp, shelled and deveined
6 tablespoons olive oil
2 cloves garlic, minced
陆 teaspoon red pepper flakes
陆 teaspoon Spanish paprika
1 tablespoon minced fresh coriander
Salt
Heat the oil in a heavy skillet, preferably cast iron. Add garlic and cook until golden. Add the shrimp and cook, stirring, until shrimp are just pink, two to three minutes. Stir in pepper flakes, paprika, coriander, and salt to taste. Serve immediately, preferably in the skillet.
Tortilla Espanol
戮 cup olive oil
4 large potatoes, peeled and sliced very thin
1 large onion, sliced very thin
4 large eggs, lightly beaten
salt to taste (about 戮 teaspoon)
Heat the oil in a large skillet and add potato slices to cover the bottom; top with a layer of onions and salt lightly. Continue to alternate layers until potatoes and onions are used. Cook over medium heat until potatoes are cooked but not browned. Remove the potatoes and onions from the skillet and drain them, reserving the oil. Add the potatoes to the beaten eggs and let the mixture rest 15-20 minutes. Using the same skillet, reheat two tablespoons of the reserved oil until very hot. Add the potato mixture and distribute it evenly in the pan. Lower the heat and cook until the bottom begins to brown and the edges of the egg begin to set. Slide the tortilla out onto a plate, cooked side down, and invert the skillet over the plate. Pick up the plate and skillet together and invert, letting the tortilla fall back into the skillet. Cook until the second side has browned. Transfer to a platter and let stand for 5-10 minutes before cutting into small wedges. This may be prepared in advance and held in a very low oven before cutting and serving.
Tomato Bread
6 thick slices crusty white bread
3 cloves garlic, halved
2 tomatoes, halved
Toast the bread lightly on one side. Remove from oven and immediately rub tops with garlic cloves and fresh tomato. Serve immediately. It is delicious and simple.
Chorizo with Figs
1 pound chorizo (Spanish sausage), cut into 1" pieces
1 small onion, sliced lengthwise
1 tablespoon olive oil
陆 cup red wine
1 can figs
陆 cup sugar
陆 cup red wine vinegar
1 stick cinnamon
陆 teaspoon cloves
Heat the oil in a medium saucepan and add the chorizo and garlic; saut茅 until garlic in golden brown. Add red wine, sugar, vinegar, cinnamon, and cloves and simmer 30 minutes. Just before serving, stir in the drained figs. This can be made in advance and reheated just before serving.
Ensaladilla Rusa
4 large red potatoes, boiled, peeled, and cubed
录 cup cooked carrots, diced
陆 cup frozen peas, cooked and drained
2 tablespoons olive oil
1 tablespoon vinegar
陆 teaspoon sugar
2/3 cup mayonnaise
1 clove garlic, minced
salt and pepper to taste
Mix the potatoes, carrots, and peas in a medium bowl. Whisk together the oil, vinegar, sugar, salt, and pepper and pour over vegetable mixture, mixing gently. Let stand for at least two hours or overnight. At least one hour before serving, mix the mayonnaise and garlic, and then fold in the vegetable mixture. Refrigerate for at least one hour before serving.
Tapas on the Trail
Copyright, 2000, Tori Ritchie. All rights reserved.
Pack up some gourmet olives, wrap apricot halves in Serrano ham (the prosciutto of Spain), and bake a quick batch of blue cheese tortas to create a tapas party on the trail. Bring colorful bandanas to use as napkins and unbreakable wine glasses for Amontillado sherry to serve alongside.
Bleu Cheese Tortas:
1 pound frozen puff pastry, thawed according to package directions
Flour, for dusting board
1/2 pound crumbled bleu cheese
Freshly ground pepper
12 ripe apricots (if apricots are out of season, use fresh figs)
12 paper-thin slices Serrano ham or prosciutto
1/2 pound mixed gourmet olives, including dry-cured Moroccan olives
Up to 3 days ahead, prepare bleu cheese tortas.
Preheat an oven to 350 degrees.
Remove puff pastry from package and cut in 1/2 crosswise. Working with 1/2 at a time (refrigerate other 1/2 until ready to use), slightly roll out pastry on a lightly floured board just until about 1/8-inch thick. Scatter half the bleu cheese over the top of the pastry and sprinkle surface with pepper, to taste. Drape a piece of plastic wrap over the pastry, then gently roll over plastic wrap with rolling pin to press cheese into pastry (cheese will not cover entire surface; just be sure it is evenly distributed).
Remove plastic wrap, cut pastry into 1-inch squares or diamonds with a sharp knife and transfer to ungreased baking sheets, placing about 1/2-inch apart. Bake until puffed and golden, 20 to 25 minutes. Transfer to racks to cool, then continue with remaining pastry, cheese, and pepper. To serve, offer bleu cheese tortas, apricots, and olives in separate containers. Offer sherry to sip alongside, if desired.
The day of the tapas party, cut apricots in half and discard the pits (if using fresh figs, cut figs in half lengthwise). Cut ham slices in half lengthwise. Wrap each apricot half with a piece of ham, winding the meat around the fruit and pressing the ends together so it holds; if desired, secure with a toothpick. (You will have 2 dozen wrapped apricots.) Transfer apricots and olives to airtight portable containers and refrigerate until ready to transport.Does anyone have any good recipes for tapas?
BEST TAPAS RECIPES:
http://www.spain-recipes.com/spanish_tap鈥?/a>
Does anyone have any good recipes for tapas?
3 Tasty Tapas: Sherry-Garlic Beef, Sherry-Garlic Mushrooms, Grilled Chorizo Recipe
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 servings
1/2 cup parsley leaves, a couple of handfuls
8 cloves garlic, cracked away from skins
1 pound chorizo sausage, casings removed
1/4 cup extra-virgin olive oil
1 1/2 pounds tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces
Coarse salt and pepper
24 medium to large mushroom caps
1 cup dry sherry
Preheat a grill pan over medium high heat.
Place parsley and garlic in food processor and chop.
Heat a large, heavy skillet over high heat.
Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish.
To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.Does anyone have any good recipes for tapas?
Tapas is actually a variety of recipes... Tapas are essentially snacks but are often combined to make up a full meal. In some areas of Spain, mainly in Andalusia, they are often included in the price of drinks (beer, wine, not soft drinks or spirits) served in bars. In this case, they can amount to as little as a few olives, a piece of cheese, or something more substantial like a pork stew. However this is not generalized outside these areas.
Look below for some great ideas and recipiesDoes anyone have any good recipes for tapas?
When I was in Spain, one of my favorite tapas was patatas bravas. Here is a recipe:
5 large Potatoes
1 1/2 teaspoon Paprika
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Ground Cumin
2 Garlic Cloves -- mashed
Chilli Pepper or Cayenne pepper -- to taste
7/8 cup Tomate Frito/ Passata/ Tomato Sauce
3 tablespoons Mayonnaise
1 tablespoon White Wine Vinegar
Salt -- to taste
Peel the potatoes and then boil until cooked (about 10 min). Drain and then cut into cubes. Saut茅 in olive oil (preheated) on the pan until the potatoes are browned and crunchy.
In a separate bowl, mix the rest of the ingredients to make the sauce. Heat the sauce in a pan for 3 minutes, and serve the sauce separately for dipping. Sprinkle the potatoes with a bit of salt.
______________
I also like to make eggplant rolls. I don't have a real recipe for these, but generally one eggplant makes six or seven rolls. You look for long, thin eggplants and slice them thinly lengthwise into long, thin strips. Then you brush each strip with olive oil and bake them in the oven until they're soft.
While the eggplant are baking, I mix some fresh herbs and a dash of lemon juice into some soft recotta cheese. At the same time I re-hydrate (DRY, not oil-packed) sundried tomatoes by placing them in boiling water for about ten minutes. To prepare the dish, I spread the ricotta mixture along an eggplant strip and place a sundried tomato at the end. Then I roll it all up (starting from the tomato end) and use a toothpick to hold it together.Does anyone have any good recipes for tapas?
Simple Paella Recipe
This is the easier paella recipe you can find anywhere!
Serves: 6-8
Difficulty: Intermediate
Preparation time: 60-90 minutes
Ingredients
1/2 pint of oil
2 bowls of rice (1lb. 5 oz. approximately)
5 bowls of fish broth
1/2 lb. of shrimps
2 mid-sized squids
2 lb. of mussels or clams
1 green pepper
1 red pepper
1 small can of peas
1 small onion
2 tomatoes
Saffron
1 clove of garlic (optional)
Parsley
Salt
Preparation
Start to heat half of the oil and once warm toss the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled. Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.
In a pot, begin to cook in cold water the shells of the shrimps, reserving the tails. In another ladle cook the mussels with little water (well washed before with water and salt). As soon as the shells open up, take them away and take off the half that doesn't have the bug, reserving the other halves and straining for a very fine strainer the broth where they have cooked, as well as that of the waste of the shrimps.
Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the cut squid to ribbons or in fine hoops and the rice. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the broth of the remains of fish, hot but not boiling. This is completed with the 5 broth bowls. Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.
Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan. Incorporate now the shrimps tails and when the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, the mussels and the peas.
Let it cook about 20 minutes.
Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.
Serve it with some big clusters of lemon without peeling like decoration.
You can find more recipes on
http://www.smart-spanish-recipes.com/
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 8 servings
1/2 cup parsley leaves, a couple of handfuls
8 cloves garlic, cracked away from skins
1 pound chorizo sausage, casings removed
1/4 cup extra-virgin olive oil
1 1/2 pounds tenderloin or sirloin of beef, well trimmed, cut into bite sized pieces
Coarse salt and pepper
24 medium to large mushroom caps
1 cup dry sherry
Preheat a grill pan over medium high heat.
Place parsley and garlic in food processor and chop.
Heat a large, heavy skillet over high heat.
Cut chorizo on an angle in 1/2-inch slices. Grill 2 minutes on each side. Transfer to a serving dish.
To the hot skillet, add about 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add meat and sear the pieces on all sides to caramelize it evenly. Add half of the garlic and parsley mixture to the pan. Turn to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry and turn the meat in the wine as it deglazes the pan. Transfer to a serving dish and cover with loose foil to keep warm. Return pan to heat.
Repeat the same process with the mushrooms: add extra-virgin olive oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms, cook 3 or 4 minutes to char edges and soften, add parsley and garlic, then salt and pepper, then sherry. Reduce sherry while scraping up pan drippings and remove to serving dish.Does anyone have any good recipes for tapas?
Tapas is actually a variety of recipes... Tapas are essentially snacks but are often combined to make up a full meal. In some areas of Spain, mainly in Andalusia, they are often included in the price of drinks (beer, wine, not soft drinks or spirits) served in bars. In this case, they can amount to as little as a few olives, a piece of cheese, or something more substantial like a pork stew. However this is not generalized outside these areas.
Look below for some great ideas and recipiesDoes anyone have any good recipes for tapas?
When I was in Spain, one of my favorite tapas was patatas bravas. Here is a recipe:
5 large Potatoes
1 1/2 teaspoon Paprika
1 tablespoon Extra Virgin Olive Oil
1/2 teaspoon Ground Cumin
2 Garlic Cloves -- mashed
Chilli Pepper or Cayenne pepper -- to taste
7/8 cup Tomate Frito/ Passata/ Tomato Sauce
3 tablespoons Mayonnaise
1 tablespoon White Wine Vinegar
Salt -- to taste
Peel the potatoes and then boil until cooked (about 10 min). Drain and then cut into cubes. Saut茅 in olive oil (preheated) on the pan until the potatoes are browned and crunchy.
In a separate bowl, mix the rest of the ingredients to make the sauce. Heat the sauce in a pan for 3 minutes, and serve the sauce separately for dipping. Sprinkle the potatoes with a bit of salt.
______________
I also like to make eggplant rolls. I don't have a real recipe for these, but generally one eggplant makes six or seven rolls. You look for long, thin eggplants and slice them thinly lengthwise into long, thin strips. Then you brush each strip with olive oil and bake them in the oven until they're soft.
While the eggplant are baking, I mix some fresh herbs and a dash of lemon juice into some soft recotta cheese. At the same time I re-hydrate (DRY, not oil-packed) sundried tomatoes by placing them in boiling water for about ten minutes. To prepare the dish, I spread the ricotta mixture along an eggplant strip and place a sundried tomato at the end. Then I roll it all up (starting from the tomato end) and use a toothpick to hold it together.Does anyone have any good recipes for tapas?
Simple Paella Recipe
This is the easier paella recipe you can find anywhere!
Serves: 6-8
Difficulty: Intermediate
Preparation time: 60-90 minutes
Ingredients
1/2 pint of oil
2 bowls of rice (1lb. 5 oz. approximately)
5 bowls of fish broth
1/2 lb. of shrimps
2 mid-sized squids
2 lb. of mussels or clams
1 green pepper
1 red pepper
1 small can of peas
1 small onion
2 tomatoes
Saffron
1 clove of garlic (optional)
Parsley
Salt
Preparation
Start to heat half of the oil and once warm toss the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled. Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.
In a pot, begin to cook in cold water the shells of the shrimps, reserving the tails. In another ladle cook the mussels with little water (well washed before with water and salt). As soon as the shells open up, take them away and take off the half that doesn't have the bug, reserving the other halves and straining for a very fine strainer the broth where they have cooked, as well as that of the waste of the shrimps.
Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the cut squid to ribbons or in fine hoops and the rice. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the broth of the remains of fish, hot but not boiling. This is completed with the 5 broth bowls. Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.
Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan. Incorporate now the shrimps tails and when the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, the mussels and the peas.
Let it cook about 20 minutes.
Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.
Serve it with some big clusters of lemon without peeling like decoration.
You can find more recipes on
http://www.smart-spanish-recipes.com/
Anybody know Spanish? please help me tranlate this recipe into spanish?
Cut potatoes into slices 1/4 each, cut those pieces in halves. Dry potatoes with paper towels. Put olive oil in a medium frying pan ( so you can stir the potatoes), let oil heat. Add the cut potatoes and let them cook covering and un-covering them until they are soft brown. Beat tree eggs, and the garlic chopped very thinly as well as the parsley and the scallions. When the potatoes are done arrange them evenly in the frying pan and put the eggs mixture. Use a Teflon pan. When one side is cooked (you will be able to move the "omelete" easily, cover the pan with a plate or cover the size of frying pan and carefully turn the tortilla up-side down. Put it back into the frying pan and let it cooked for about 3 to 5 minutes or until the omelete is freed from the pan. Let it cool and cut in small squares of triangles and you will end up with a really good "tapas". You may have to practice a few times. You do not want a thin omelete, you want a tortilla approximately 1 1/2 inches thick. Decorate with Spanish olives and give it more color with slices of red pepper. It can be eaten hot or cold. We usually take it for picnics. You can add mayonese too!
Simply delicious!Anybody know Spanish? please help me tranlate this recipe into spanish?
Corte las patatas en las rebanadas 1/4 por cada uno, corte esos pedazos por la mitad. Seque las patatas con las toallas de papel. Ponga el aceite de oliva en un sartén medio (así que usted puede revolver las patatas), deje el calor del aceite. Agregue las patatas del corte y déjelas cocinar la cubierta y la destapadura de ellas hasta que sean suavemente marrones. Bata los huevos del árbol, y el ajo tajado muy fino así como el perejil y los scallions. Cuando se hacen las patatas arréglelas uniformemente en el sartén y ponga la mezcla de los huevos. Utilice una cacerola del Teflon. Cuando se cocina un lado (usted podrá mover el ' omelete' fácilmente, cubra la cacerola con una placa o cubra el tama?o del sartén y rechace cuidadosamente la parte superior de la tortilla. Póngala nuevamente dentro del sartén y déjela cocinó por cerca de 3 a 5 minutos o hasta el omelete se libera de la cacerola. Dejáis le refrescarse y cuadrados del corte adentro los peque?os de triángulos y usted terminará para arriba con un ' realmente bueno; tapas'. Usted puede tener que practicar algunas veces. Usted no quiere un omelete fino, usted quiere una tortilla las pulgadas de aproximadamente 1 1/2 gruesas. Adorne con las aceitunas espa?olas y déle más color con las rebanadas de pimienta roja. Puede ser caliente o fría comido. La tomamos generalmente para las comidas campestres. ?Usted puede agregar mayonese también! ?Simplemente delicioso!
Simply delicious!Anybody know Spanish? please help me tranlate this recipe into spanish?
Corte las patatas en las rebanadas 1/4 por cada uno, corte esos pedazos por la mitad. Seque las patatas con las toallas de papel. Ponga el aceite de oliva en un sartén medio (así que usted puede revolver las patatas), deje el calor del aceite. Agregue las patatas del corte y déjelas cocinar la cubierta y la destapadura de ellas hasta que sean suavemente marrones. Bata los huevos del árbol, y el ajo tajado muy fino así como el perejil y los scallions. Cuando se hacen las patatas arréglelas uniformemente en el sartén y ponga la mezcla de los huevos. Utilice una cacerola del Teflon. Cuando se cocina un lado (usted podrá mover el ' omelete' fácilmente, cubra la cacerola con una placa o cubra el tama?o del sartén y rechace cuidadosamente la parte superior de la tortilla. Póngala nuevamente dentro del sartén y déjela cocinó por cerca de 3 a 5 minutos o hasta el omelete se libera de la cacerola. Dejáis le refrescarse y cuadrados del corte adentro los peque?os de triángulos y usted terminará para arriba con un ' realmente bueno; tapas'. Usted puede tener que practicar algunas veces. Usted no quiere un omelete fino, usted quiere una tortilla las pulgadas de aproximadamente 1 1/2 gruesas. Adorne con las aceitunas espa?olas y déle más color con las rebanadas de pimienta roja. Puede ser caliente o fría comido. La tomamos generalmente para las comidas campestres. ?Usted puede agregar mayonese también! ?Simplemente delicioso!
Double cooked pork recipe?
I've just had a really tasty dish at a tapas bar that was 'double cooked pork'. The meat was 'melt in the mouth' and the skin perfectly crackled. How do I do this at home?Double cooked pork recipe?
Double-Cooked Pork - Traditional
Ingredients
8oz pork
2 green peppers
2 garlic cloves
3 teaspoon oil
2 tablespoon sweet flour sauce
1 tablespoon chilli nam yuey
1 teaspoon soup stock
1 teaspoon sugar
rinse the pork and place in cold water
boil over high heat for 20minutes
stick a skewer in it it, if no blood comes out, remove it
slice thinly once cools off
rinse green peppers, seed them and remove the stems
cut pepper into 1" squares
stir fry pork strips until the fat part shrinks, add green peppers.
stirfry for a while and remove
add the sweet flour sauce and chilli nam yuey to the oil remaining in the wok. stir for a while. add soup stock and sugar. mix well
pour pork slices and green peppers back into wok and stir for a while.
add garlic
stir fry briefly
Remove and serveDouble cooked pork recipe?
Double Cooked Pork
Servings: 4
Ingredients:
8 oz pork
2 green bell peppers, cut into 1" squares
2 cloves garlic, sliced
3 tsp peanut oil
2 Tbsp sweet flour sauce
1 Tbsp chili paste
1 tsp soup stock
1 tsp sugar
Rinse the pork. Place the pork in cold water. Bring to a boil over
high heat. Boil until done (when a chopstick is pressed into the pork,
no blood comes out), about 20 minutes. Remove from the water. Cool
completely. Slice very thin. Heat the wok. Add the oil once the wok
is hot. Stir fry the pork slices until the fat part shrinks. Add the
green peppers. Stir fry for a short time. Remove the pork and peppers
from the wok. Add the sweet flour sauce and Chili Nam Yuey to the wok.
Stir fry for a while. Add the soup stock and sugar. Mix thoroughly.
Return the pork and peppers to the wok. Stir fry for a few minutes.
Add the garlic. Stir fry for a few moments. Serve hot.
http://www.mit.edu:8001/people/wchuang/c鈥?/a>
Double-Cooked Pork - Traditional
Ingredients
8oz pork
2 green peppers
2 garlic cloves
3 teaspoon oil
2 tablespoon sweet flour sauce
1 tablespoon chilli nam yuey
1 teaspoon soup stock
1 teaspoon sugar
rinse the pork and place in cold water
boil over high heat for 20minutes
stick a skewer in it it, if no blood comes out, remove it
slice thinly once cools off
rinse green peppers, seed them and remove the stems
cut pepper into 1" squares
stir fry pork strips until the fat part shrinks, add green peppers.
stirfry for a while and remove
add the sweet flour sauce and chilli nam yuey to the oil remaining in the wok. stir for a while. add soup stock and sugar. mix well
pour pork slices and green peppers back into wok and stir for a while.
add garlic
stir fry briefly
Remove and serveDouble cooked pork recipe?
Double Cooked Pork
Servings: 4
Ingredients:
8 oz pork
2 green bell peppers, cut into 1" squares
2 cloves garlic, sliced
3 tsp peanut oil
2 Tbsp sweet flour sauce
1 Tbsp chili paste
1 tsp soup stock
1 tsp sugar
Rinse the pork. Place the pork in cold water. Bring to a boil over
high heat. Boil until done (when a chopstick is pressed into the pork,
no blood comes out), about 20 minutes. Remove from the water. Cool
completely. Slice very thin. Heat the wok. Add the oil once the wok
is hot. Stir fry the pork slices until the fat part shrinks. Add the
green peppers. Stir fry for a short time. Remove the pork and peppers
from the wok. Add the sweet flour sauce and Chili Nam Yuey to the wok.
Stir fry for a while. Add the soup stock and sugar. Mix thoroughly.
Return the pork and peppers to the wok. Stir fry for a few minutes.
Add the garlic. Stir fry for a few moments. Serve hot.
http://www.mit.edu:8001/people/wchuang/c鈥?/a>
If you had to pick ONE of these bizarre foods to eat, what would it be?
1. Durian
Location - Pinang, Malaysia
An extremely odoriferous (some would say noxious) fruit with custard-like flesh. Native to Malaysia, the oblong, thorny fruit can be deep fried, formed into cake and candy, or made into flavorings for ice cream, beverages, and other food items. Durian is considered a delicacy in some parts of Malaysia, and has been known to sell for $50 (U.S.) for one fruit. Many people love the taste of durian, but its powerful aroma is so offensive to some that airplanes, trains, and buses often prohibit the fruit in passenger areas.
2. K'lia
Location - Marrakech, Morocco
Also spelled khlea, this meat (usually lamb) is salted, dried, and preserved in its own fat. A traditional specialty of Morocco, k'lia is often served with lentils and spices at the outdoor market, Djemma al Fna in Marrakech, Morocco.
3. Mangrove Worms
Location - Palawan, Philippines
Worms that live off dead wood pulp. Eaten raw. Popular in Sabang Beach in the Philippines, these long, slimy worms are said to be high in iron and taste similar to oysters.
4. Callos
Location - Taberna de Antonio Sanchez in Madrid, Spain
A casserole made with blood sausage and tripe, which comes from the intestines of various domestic animals. This dish is popular in Taberna de Antonio Sanchez in Madrid, Spain, where it is often served as tapas, small dishes designed for sharing.
5. Coconut Grubs
Location - Coca, Ecuador
Larvae that live in dead palm trees. Zimmern tried the dish in the home of a member of the Pilche community in the Amazon rain forest.
6. Menudo
Location - Motes de la Magdalena in Quito, Ecuador
Soup made with tripe and beef hearts. This soup is also popular in Mexico, where it began as a peasant dish. Menudo in Mexico can refer to "raw stomach meat" as well as the stew. The recipe for menudo varies in different regions of Latin America.
7. Goose Intestines on Bean Sprouts - Goose guts.
Location - New York's Chinatown
Served at Congee, a restaurant in New York City's Chinatown. Goose intestines are not uncommon fare in China, but then again, neither are duck feet or frogs.
8. Nutria in Sauce Piquant - a large semiaquatic rodent.
Location - Morgan City, Louisiana
Eaten in the home of a trapper in the bayou in Morgan City, Louisiana. Dining on nutria is not for the faint of heart. The rodents resemble large rats with bright orange incisors. Still, the nutria is probably safer on your plate than alive in your yard—the animals are a host for a nematode parasite that can infect human skin. Yummy!
9. Soup No. 5 (Yes, that's the real name)
Location - Balaw Balaw in Luzon, Philippines
Soup made from the back and testicles of a bull is eaten at Balaw Balaw in Luzon, Philippines. In the United States, bull testicles are also sometimes referred to as "Rocky Mountain oysters" and can be prepared in a batter and then fried in oil and eaten with hot sauce.
10. Haggis - Assorted sheep parts mixed with oatmeal and stuffed into a sheep stomach.
Location - Edinburgh, Scotland
This traditional Scottish dish was originally a common peasant meal, but can now be found in grocery stores year round all over Scotland and other areas of the United Kingdom.
http://encarta.msn.com/encnet/Features/L…If you had to pick ONE of these bizarre foods to eat, what would it be?
LOL good question.. You must like Anthony Bourdain and Andrew Zimmerman ... I would also try Durian.. I have had menudo which is a famous in Mexico ... it has tripe but no hearts in it. They can make it white/red ..
6 only.If you had to pick ONE of these bizarre foods to eat, what would it be?
6. Menudo- are they talking about the dorky 80's boy band here?
None of the above for me thank you very much
JMMIf you had to pick ONE of these bizarre foods to eat, what would it be?
2
ill have what your havinggenghis grill
Location - Pinang, Malaysia
An extremely odoriferous (some would say noxious) fruit with custard-like flesh. Native to Malaysia, the oblong, thorny fruit can be deep fried, formed into cake and candy, or made into flavorings for ice cream, beverages, and other food items. Durian is considered a delicacy in some parts of Malaysia, and has been known to sell for $50 (U.S.) for one fruit. Many people love the taste of durian, but its powerful aroma is so offensive to some that airplanes, trains, and buses often prohibit the fruit in passenger areas.
2. K'lia
Location - Marrakech, Morocco
Also spelled khlea, this meat (usually lamb) is salted, dried, and preserved in its own fat. A traditional specialty of Morocco, k'lia is often served with lentils and spices at the outdoor market, Djemma al Fna in Marrakech, Morocco.
3. Mangrove Worms
Location - Palawan, Philippines
Worms that live off dead wood pulp. Eaten raw. Popular in Sabang Beach in the Philippines, these long, slimy worms are said to be high in iron and taste similar to oysters.
4. Callos
Location - Taberna de Antonio Sanchez in Madrid, Spain
A casserole made with blood sausage and tripe, which comes from the intestines of various domestic animals. This dish is popular in Taberna de Antonio Sanchez in Madrid, Spain, where it is often served as tapas, small dishes designed for sharing.
5. Coconut Grubs
Location - Coca, Ecuador
Larvae that live in dead palm trees. Zimmern tried the dish in the home of a member of the Pilche community in the Amazon rain forest.
6. Menudo
Location - Motes de la Magdalena in Quito, Ecuador
Soup made with tripe and beef hearts. This soup is also popular in Mexico, where it began as a peasant dish. Menudo in Mexico can refer to "raw stomach meat" as well as the stew. The recipe for menudo varies in different regions of Latin America.
7. Goose Intestines on Bean Sprouts - Goose guts.
Location - New York's Chinatown
Served at Congee, a restaurant in New York City's Chinatown. Goose intestines are not uncommon fare in China, but then again, neither are duck feet or frogs.
8. Nutria in Sauce Piquant - a large semiaquatic rodent.
Location - Morgan City, Louisiana
Eaten in the home of a trapper in the bayou in Morgan City, Louisiana. Dining on nutria is not for the faint of heart. The rodents resemble large rats with bright orange incisors. Still, the nutria is probably safer on your plate than alive in your yard—the animals are a host for a nematode parasite that can infect human skin. Yummy!
9. Soup No. 5 (Yes, that's the real name)
Location - Balaw Balaw in Luzon, Philippines
Soup made from the back and testicles of a bull is eaten at Balaw Balaw in Luzon, Philippines. In the United States, bull testicles are also sometimes referred to as "Rocky Mountain oysters" and can be prepared in a batter and then fried in oil and eaten with hot sauce.
10. Haggis - Assorted sheep parts mixed with oatmeal and stuffed into a sheep stomach.
Location - Edinburgh, Scotland
This traditional Scottish dish was originally a common peasant meal, but can now be found in grocery stores year round all over Scotland and other areas of the United Kingdom.
http://encarta.msn.com/encnet/Features/L…If you had to pick ONE of these bizarre foods to eat, what would it be?
LOL good question.. You must like Anthony Bourdain and Andrew Zimmerman ... I would also try Durian.. I have had menudo which is a famous in Mexico ... it has tripe but no hearts in it. They can make it white/red ..
6 only.If you had to pick ONE of these bizarre foods to eat, what would it be?
6. Menudo- are they talking about the dorky 80's boy band here?
None of the above for me thank you very much
JMMIf you had to pick ONE of these bizarre foods to eat, what would it be?
2
ill have what your having
Which is your favorite kind of sausage?
No.1 - Lamb sausagesA favorite in Wales as well as the Middle East, lamb links squeeze onto our list of the planet’s top 10 sausages because of their refreshingly mild flavor. These appetizing treats can be served and consumed at anytime of the day thanks to their welcome combination of leek, mint and rosemary.
Beer pairing: Breconshire Welsh Pale Ale
No.2 - Beer sausagesThere are few things that go together better than beer and sausages, which is why it was only a matter of time before a tipsy cook came up with the inspired idea of combining the two in a single delicious recipe. Beer sausages, or beer brats as they’re also known, are made by simmering bratwurst sausages in a shallow bed of dark ale until the liquid turns into a thick, sugary syrup. If you don’t trust yourself around a stove, you can also always buy beer sausage already prepared directly from your local butcher.
Beer pairing: Guinness Stout
No.3 - Italian sausagesOne of the spicier sausages on the market, these highly delectable Italian stallions are made with generous portions of pork and are flavored with pepper, fennel and chili. Toss them in your spaghetti sauce or serve them alongside some giardiniera for your very own Italian feast. Now that’s an offer you can’t refuse!
Beer pairing: Peroni Gran Riserva
No.4 - Knockwurst Another German original, knockwurst derives its colorful name from the crackling sound the sausage makes when bitten into. This tasty treat from the Fatherland contains ground veal, ground pork and fresh garlic stuffed into hog casings, and it is best enjoyed with a heaping side of sauerkraut. Danke schoen, Germany!
Beer pairing: Paulaner Oktoberfest-M?rzen
No.5 - KrakowskaThis thick, straight kielbasa gets its name from the bustling Polish city of Kraków, where it has been enjoyed by hungry revelers for hundreds of years. Luckily you no longer have to travel to Eastern Europe to savor this splendid sausage made from cuts of lean pork seasoned with pepper, allspice, coriander, and garlic.
Beer pairing: ?ywiec Full Light
No.6 - ChorizoThe Iberian Peninsula’s gift to the world, chorizo is a delightfully spicy Spanish sausage packed full of coarsely chopped pork, pork fat and red pepper, then seasoned with smoked paprika and salt. Over the past few decades, the smoked variety of this satisfying sausage has become a staple as an appetizer or tapas, but it’s also just as likely to please your palate when it’s cooked on the grill and served with warm crusty bread and a fresh garden salad.
Beer pairing: Mahou Clásica
No.7 - MerguezJust when you thought Britain and Germany had a monopoly on the world’s best sausages, we proudly present merguez, a spicy North African original made with either beef or lamb and flavored with harissa, a traditional red-hot chili paste popular in Algeria and Tunisia. Serve it up with a little couscous and you’re guaranteed to make your mouth happy.
Beer pairing: Celtia
No.8 - Cumberland sausages There are few places on earth that take their sausages more seriously than Britain, where a staggering 90% of households purchase sausages on a regular basis. And when discerning Brits get a hankering for a tasty tube of meat, they turn to the satisfyingly plump Cumberland sausage. Generally considered to be the meatiest of all the British sausages, this beefy banger is a chunky, coarse-cut sausage spiced with black and white pepper and made in a continuous spiral. Add a fried egg and some chips and peas, and you have the making of a balanced -- and sumptuous -- British breakfast.
Beer pairing: Maredsous Belgium Abbey Beer
No.9 - Bockwurst Invented by a German restaurant owner in 1889, Bockwurst is traditionally made from ground veal and pork, although modern incarnations have also been known to feature lamb, turkey, chicken, and yes, even horse meat. So, if you don’t want to devour one of the extras from Black Beauty, make sure to read the ingredients carefully before grilling one of these succulent sausages. This fabulous frankfurter is usually flavored with salt, white pepper, paprika, chives, and parsley.
Beer pairing: Einbecker Ur-Bock
No.10 - Bratwurst Apart from losing wars, the one thing that Germans know best is how to make a sausage, and the bratwurst is arguably their best. This long, meaty delicacy is made with either pale pork or veal and generously garnished with onions and egg to add additional lip-smacking flavor.
Beer pairing: Ayinger Oktoberfest-M?rzenWhich is your favorite kind of sausage?
No.3 - Italian sausages
well i'm actually a vegetarian but i used to like breakfast sausage, portuguese sausage, and vienna sausage.Which is your favorite kind of sausage?
No.3 - Italian sausages
I like cheese sizzlers and cheerios.Which is your favorite kind of sausage?
None of it-- I'm vegetarian.
No, I have no money.
My Doctor told me, "Never watch how laws and sausages are made".
Cheddar bratwurst.
BEST STUFF EVER!
I love putting one on a bun and eating it just like that.
Chorizo would have to be my second favorite due to it's versatility in breakfast foods: scrambled eggs, omelettes, etc.
Italian sausage is the 3rd favorite because I love to use it in many different dinner recipes. For instance, it goes well in: lasagna, Hamburger Helper, etc.
Beer pairing: Breconshire Welsh Pale Ale
No.2 - Beer sausagesThere are few things that go together better than beer and sausages, which is why it was only a matter of time before a tipsy cook came up with the inspired idea of combining the two in a single delicious recipe. Beer sausages, or beer brats as they’re also known, are made by simmering bratwurst sausages in a shallow bed of dark ale until the liquid turns into a thick, sugary syrup. If you don’t trust yourself around a stove, you can also always buy beer sausage already prepared directly from your local butcher.
Beer pairing: Guinness Stout
No.3 - Italian sausagesOne of the spicier sausages on the market, these highly delectable Italian stallions are made with generous portions of pork and are flavored with pepper, fennel and chili. Toss them in your spaghetti sauce or serve them alongside some giardiniera for your very own Italian feast. Now that’s an offer you can’t refuse!
Beer pairing: Peroni Gran Riserva
No.4 - Knockwurst Another German original, knockwurst derives its colorful name from the crackling sound the sausage makes when bitten into. This tasty treat from the Fatherland contains ground veal, ground pork and fresh garlic stuffed into hog casings, and it is best enjoyed with a heaping side of sauerkraut. Danke schoen, Germany!
Beer pairing: Paulaner Oktoberfest-M?rzen
No.5 - KrakowskaThis thick, straight kielbasa gets its name from the bustling Polish city of Kraków, where it has been enjoyed by hungry revelers for hundreds of years. Luckily you no longer have to travel to Eastern Europe to savor this splendid sausage made from cuts of lean pork seasoned with pepper, allspice, coriander, and garlic.
Beer pairing: ?ywiec Full Light
No.6 - ChorizoThe Iberian Peninsula’s gift to the world, chorizo is a delightfully spicy Spanish sausage packed full of coarsely chopped pork, pork fat and red pepper, then seasoned with smoked paprika and salt. Over the past few decades, the smoked variety of this satisfying sausage has become a staple as an appetizer or tapas, but it’s also just as likely to please your palate when it’s cooked on the grill and served with warm crusty bread and a fresh garden salad.
Beer pairing: Mahou Clásica
No.7 - MerguezJust when you thought Britain and Germany had a monopoly on the world’s best sausages, we proudly present merguez, a spicy North African original made with either beef or lamb and flavored with harissa, a traditional red-hot chili paste popular in Algeria and Tunisia. Serve it up with a little couscous and you’re guaranteed to make your mouth happy.
Beer pairing: Celtia
No.8 - Cumberland sausages There are few places on earth that take their sausages more seriously than Britain, where a staggering 90% of households purchase sausages on a regular basis. And when discerning Brits get a hankering for a tasty tube of meat, they turn to the satisfyingly plump Cumberland sausage. Generally considered to be the meatiest of all the British sausages, this beefy banger is a chunky, coarse-cut sausage spiced with black and white pepper and made in a continuous spiral. Add a fried egg and some chips and peas, and you have the making of a balanced -- and sumptuous -- British breakfast.
Beer pairing: Maredsous Belgium Abbey Beer
No.9 - Bockwurst Invented by a German restaurant owner in 1889, Bockwurst is traditionally made from ground veal and pork, although modern incarnations have also been known to feature lamb, turkey, chicken, and yes, even horse meat. So, if you don’t want to devour one of the extras from Black Beauty, make sure to read the ingredients carefully before grilling one of these succulent sausages. This fabulous frankfurter is usually flavored with salt, white pepper, paprika, chives, and parsley.
Beer pairing: Einbecker Ur-Bock
No.10 - Bratwurst Apart from losing wars, the one thing that Germans know best is how to make a sausage, and the bratwurst is arguably their best. This long, meaty delicacy is made with either pale pork or veal and generously garnished with onions and egg to add additional lip-smacking flavor.
Beer pairing: Ayinger Oktoberfest-M?rzenWhich is your favorite kind of sausage?
No.3 - Italian sausages
well i'm actually a vegetarian but i used to like breakfast sausage, portuguese sausage, and vienna sausage.Which is your favorite kind of sausage?
No.3 - Italian sausages
I like cheese sizzlers and cheerios.Which is your favorite kind of sausage?
None of it-- I'm vegetarian.
No, I have no money.
My Doctor told me, "Never watch how laws and sausages are made".
Cheddar bratwurst.
BEST STUFF EVER!
I love putting one on a bun and eating it just like that.
Chorizo would have to be my second favorite due to it's versatility in breakfast foods: scrambled eggs, omelettes, etc.
Italian sausage is the 3rd favorite because I love to use it in many different dinner recipes. For instance, it goes well in: lasagna, Hamburger Helper, etc.
HELP PLEASE i need an easy recipe?
i have to make a simple tapas from Paraguay, Costa Rica, Panama, or Nicaragua or it can be Central American and i just say its from there it has to be simple and doesnt take very long its for my spanish class tomorrow and is a quiz grade thanks!HELP PLEASE i need an easy recipe?
Here is a super easy one.
http://www.food.com/recipe/mango-avocado鈥?/a>
Mango-Avocado SalsaHELP PLEASE i need an easy recipe?
Hard-Boiled-Egg Fritters - {Bunuelitos De Huevo Duro}
Recipe By: Barbara Norman
Serving Size : 1 Preparation Time :0:00
Categories: * Spanish Appetizers
Tapas
Ingredients:
鈥?4 Hard-boiled eggs --chopped
鈥?1 slice Cured ham --minced
鈥?1/2 cupOlive oil --for frying
鈥?Salt and pepper --to taste
=== FRITTER BATTER ===
鈥?1/3 cup Flour
鈥?1/3 teaspoon Baking powder
鈥?1 Egg
鈥?1/3 cup Water
Preparation:
Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce. Stir in one lightly beaten egg and the baking powder.
Chop hard-boiled eggs, mince ham, mix in batter, add salt and pepper to taste. (This much may be done a day in advance.)
Heat enough olive oil in a large frying pan to cover the bottom to a depth of 1/4-inch (about 1/2 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10 to 15 minutes. Drain on brown paper before serving.
Comments: The fritters should be small enough to be eaten in one bite from a toothpick. They need not be served hot, and in fact are best just warm. The basic batter will make three to four dozen small fritters and can be used for many varieties.
For more ideas search the Platinum Recipes Collection
http://www.platinumrecipescollection.comHELP PLEASE i need an easy recipe?
The ceviche is a really simple, tasty dish that is part of Panama's culture but also of many of these countries. Just mix raw shrimp or fish, cut in pieces or thin slices, with lime juice, red onions, cilantro and tomatoes. Bring along some tortillas chips and you're done!
find a good spanish takeout food place in your area and substitue it for whatever it is you make. remember its always easier to cheat
Here is a super easy one.
http://www.food.com/recipe/mango-avocado鈥?/a>
Mango-Avocado SalsaHELP PLEASE i need an easy recipe?
Hard-Boiled-Egg Fritters - {Bunuelitos De Huevo Duro}
Recipe By: Barbara Norman
Serving Size : 1 Preparation Time :0:00
Categories: * Spanish Appetizers
Tapas
Ingredients:
鈥?4 Hard-boiled eggs --chopped
鈥?1 slice Cured ham --minced
鈥?1/2 cupOlive oil --for frying
鈥?Salt and pepper --to taste
=== FRITTER BATTER ===
鈥?1/3 cup Flour
鈥?1/3 teaspoon Baking powder
鈥?1 Egg
鈥?1/3 cup Water
Preparation:
Put flour in mixing bowl and gradually add enough water (about 1/3 cup) to make a batter of the consistency of a thin cream sauce. Stir in one lightly beaten egg and the baking powder.
Chop hard-boiled eggs, mince ham, mix in batter, add salt and pepper to taste. (This much may be done a day in advance.)
Heat enough olive oil in a large frying pan to cover the bottom to a depth of 1/4-inch (about 1/2 cup). When oil begins to smoke, drop in cod mixture off teaspoon and fry until well browned, turning once. Total frying time will be 10 to 15 minutes. Drain on brown paper before serving.
Comments: The fritters should be small enough to be eaten in one bite from a toothpick. They need not be served hot, and in fact are best just warm. The basic batter will make three to four dozen small fritters and can be used for many varieties.
For more ideas search the Platinum Recipes Collection
http://www.platinumrecipescollection.comHELP PLEASE i need an easy recipe?
The ceviche is a really simple, tasty dish that is part of Panama's culture but also of many of these countries. Just mix raw shrimp or fish, cut in pieces or thin slices, with lime juice, red onions, cilantro and tomatoes. Bring along some tortillas chips and you're done!
find a good spanish takeout food place in your area and substitue it for whatever it is you make. remember its always easier to cheat
Dinner party ideas-simple?
Im throwing a dinner party for my friends and I've already decided on Spanish tapas for the starter.
I need two more courses.
Any suggestions to follow on from the tapas. I dont want it to be Spanish themed but it would be good for them to follow nicely.
I'm not the best cook so nothing complicated.
A link to a recipe would be fab but just an idea is great.
Thanks so much!Dinner party ideas-simple?
Tortilla espanolas (Spanish Omelettes) are frequently found in tapas restaurants in Spain. Here's a link to a very easy Food Network recipe: http://www.foodnetwork.com/recipes/food-鈥?/a>
Throw it on top of a piece of French baguette and it'll make for a very delicious tapa!Dinner party ideas-simple?
Roasted Aardvark with crab apples.
I need two more courses.
Any suggestions to follow on from the tapas. I dont want it to be Spanish themed but it would be good for them to follow nicely.
I'm not the best cook so nothing complicated.
A link to a recipe would be fab but just an idea is great.
Thanks so much!Dinner party ideas-simple?
Tortilla espanolas (Spanish Omelettes) are frequently found in tapas restaurants in Spain. Here's a link to a very easy Food Network recipe: http://www.foodnetwork.com/recipes/food-鈥?/a>
Throw it on top of a piece of French baguette and it'll make for a very delicious tapa!Dinner party ideas-simple?
Roasted Aardvark with crab apples.
Spanish Beef Stew: tender or hard?
We just ate out at a tapas restaurant, and I ordered a dish titled "Spanish Beef Stew" which, when it arrived, had an amazing tasting sauce/gravy, and all the pieces of meat were tough, difficult to chew, and similar in consistency with beef jerky.
I've had the Cuban version of this dish [I think it was called "ropas viejas" (old clothes)] and the meat was tender, and the sauce was similar in flavor: beefy, bay leaf-ish, a hint of red wine flavor.
In searching the internet, I've only found recipes where the stew should have meat that is cooked until tender.
I was unhappy with the dish I received at the tapas place, but want to be sure that it wasn't just that it was food I was unused to. Are there any dishes out there at all that incorporate a hard beef into the stew? Or did I just get a bad plate, or is the restaurant making their own version of the dish?
If there's *any* version out there with hard beef, I'd be interested to know.Spanish Beef Stew: tender or hard?
the first place must have tried to use a real cheap piece of meat instead of a piece they should have used like top round that didn't have as much connective tissue , the more connective tissue the tougher the piece of meat will be and will have to be cooked longer, either they used a tough cheap piece of meat and didnt let it cook long enough. ropa veijas is usually cooked all day and its cooked in a red sauce , of spice and tomato product and a spice mixture called recaito they sell it in all spanish stores . the meat should be cooked until it becomes shredded . It is usually served with rice and plantains so next time you go to have this dish , ask the chef what cut of meat he used and how long did he cook it for . thats the only way you will get a great meal.Spanish Beef Stew: tender or hard?
Stew Meat are chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb because the stewing process tenderizes the meat. The chunks or cubes are usually bite size, but they can be smaller or larger depending on the recipe or personal preference. The best beef stew meat is from the chuck because it is very flavorful.
Tougher meats come from most-used muscles in the animal and slow cooking allows them to grow tender and release their deep flavor over time, so it infuses the whole of the stew.
So what i can tell you is that they did not stew it for the a long time so that it would be a tender beef.
You can do that yourself at home,but make such that the veggies are soft.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx鈥?/div>
I've had the Cuban version of this dish [I think it was called "ropas viejas" (old clothes)] and the meat was tender, and the sauce was similar in flavor: beefy, bay leaf-ish, a hint of red wine flavor.
In searching the internet, I've only found recipes where the stew should have meat that is cooked until tender.
I was unhappy with the dish I received at the tapas place, but want to be sure that it wasn't just that it was food I was unused to. Are there any dishes out there at all that incorporate a hard beef into the stew? Or did I just get a bad plate, or is the restaurant making their own version of the dish?
If there's *any* version out there with hard beef, I'd be interested to know.Spanish Beef Stew: tender or hard?
the first place must have tried to use a real cheap piece of meat instead of a piece they should have used like top round that didn't have as much connective tissue , the more connective tissue the tougher the piece of meat will be and will have to be cooked longer, either they used a tough cheap piece of meat and didnt let it cook long enough. ropa veijas is usually cooked all day and its cooked in a red sauce , of spice and tomato product and a spice mixture called recaito they sell it in all spanish stores . the meat should be cooked until it becomes shredded . It is usually served with rice and plantains so next time you go to have this dish , ask the chef what cut of meat he used and how long did he cook it for . thats the only way you will get a great meal.Spanish Beef Stew: tender or hard?
Stew Meat are chunks of meat that are used as an ingredient for a dish containing stewed meat and vegetables. Fresh stew meat is usually taken from the tougher cuts of beef, pork, or lamb because the stewing process tenderizes the meat. The chunks or cubes are usually bite size, but they can be smaller or larger depending on the recipe or personal preference. The best beef stew meat is from the chuck because it is very flavorful.
Tougher meats come from most-used muscles in the animal and slow cooking allows them to grow tender and release their deep flavor over time, so it infuses the whole of the stew.
So what i can tell you is that they did not stew it for the a long time so that it would be a tender beef.
You can do that yourself at home,but make such that the veggies are soft.
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx鈥?/div>
Tapa ideas for spanish class?
Every week for my spanish class someone brings in "tapas" and this week is my turn. I'm having trouble finding an idea. Does anyone know a recipe thats quick and easy to make?Tapa ideas for spanish class?
http://www.spain-recipes.com/spanish_tap…flyff
http://www.spain-recipes.com/spanish_tap…
Favorite Cookbooks/Food Books?
What are yours both cookbook and book and food
The Best Recipes - America's Test Kitchen
Tapas - Joyce Goldstein (I cooked for her once she was SO nice)
The Barbecue Bible - Steven Raichlen
Chinese Kitchen - Eileen Yin-Fei LO
Lidia's Italian Table - Lidia Bastianich
Chez Panisse: Fruits - Alice Waters
Burgers Fries And Shakes - Bobby Flay
Other Food Writing:
Garlic And Sapphire - Ruth Reichel
You The Owners Manual
BQ: What is the difference between a fruit and a vegetable?Favorite Cookbooks/Food Books?
Competition BBQ Secrets - learn how to slow smoke competition quality chicken, ribs, butts, and brisket.
Bill
Barbecue Recipes - http://www.bbq-book.comFavorite Cookbooks/Food Books?
I very seldom use a cook book now days, I like the internet. My favorite place to get recipes is:
http://www.cooks.com/rec/ch/main_dishes.鈥?/a>
My favorite food is cold salads, prime rib eye steaks, coconut shrimp, cheese souffles, and I guess any type of chicken dishes with fried chicken being my top favorite.Favorite Cookbooks/Food Books?
I like the Tapas book also,all books from Chef Louis Szathmary from THE BAKERY in Chicago, The Naked Chef by(the english chef)???? James Beards books, and 100,000 others...
http://en.wikipedia.org/wiki/Vegetable#F鈥?/a>
Jim
The Best Recipes - America's Test Kitchen
Tapas - Joyce Goldstein (I cooked for her once she was SO nice)
The Barbecue Bible - Steven Raichlen
Chinese Kitchen - Eileen Yin-Fei LO
Lidia's Italian Table - Lidia Bastianich
Chez Panisse: Fruits - Alice Waters
Burgers Fries And Shakes - Bobby Flay
Other Food Writing:
Garlic And Sapphire - Ruth Reichel
You The Owners Manual
BQ: What is the difference between a fruit and a vegetable?Favorite Cookbooks/Food Books?
Competition BBQ Secrets - learn how to slow smoke competition quality chicken, ribs, butts, and brisket.
Bill
Barbecue Recipes - http://www.bbq-book.comFavorite Cookbooks/Food Books?
I very seldom use a cook book now days, I like the internet. My favorite place to get recipes is:
http://www.cooks.com/rec/ch/main_dishes.鈥?/a>
My favorite food is cold salads, prime rib eye steaks, coconut shrimp, cheese souffles, and I guess any type of chicken dishes with fried chicken being my top favorite.Favorite Cookbooks/Food Books?
I like the Tapas book also,all books from Chef Louis Szathmary from THE BAKERY in Chicago, The Naked Chef by(the english chef)???? James Beards books, and 100,000 others...
http://en.wikipedia.org/wiki/Vegetable#F鈥?/a>
Jim
Needing help on my spanish project?
La comida del mundo hispanohablante
As much as learning Spanish is about understanding the grammar and structure of the
language, it is equally as important to be an active member of the culture. We can learn a lot
about a language through learning about its people and their customs, including what they eat.
Remember the Bizarre Foods video with the octopus, grasshoppers and armadillo?
As Unidad 2 introduced us how to say “I want/do you want…” (yo quiero/tu quieres?…)
and to some of the food vocabulary used in Spanish speaking countries, I thought, “What better
than an edible project?!” You will be preparing a dish from any Spanish‐speaking country you
choose. This project may be done individually or with a partner. It is up to you! ? Have fun!
? El viernes, el 28 de mayo, you will need to bring in your prepared dish to share with the
class. On an index card, your dish should be labeled for everyone to see: (45 pts)
? The name of the dish 5 pts.
? Ingredients (not entire recipe) 5 pts.
? What country the dish comes from 5 pts.
? Who prepared the dish (you, the chef of course!) 5 pts.
? Edible dish to share 25 pts.
*If you are a native speaker, please bring in a dish your family traditionally makes!
? Also on viernes, you (or each partner) will need to turn in the recipe along with a
reflection. What should be included on the paper you turn in: (55 pts)
1. Your name/Your names (if you worked with a partner) 5pts.
2. The name of the dish 5pts.
3. The country which the dish comes from 5pts.
4. A picture of the flag from the dish’s home country 5pts.
5. The recipe you used 5pts.
6. Reflection 30pts.
a. Why did you choose this dish?
b. Did you enjoy making the dish? What was your favorite part?
c. Were there any ingredients you were hesitant to use/didn’t like?
d. After taste‐testing your dish (to make sure it’s safe of course ?), what did you think?
e. If you were a citizen of this country, would you order this dish at a restaurant?
f. Did you enjoy this project? What is one thing you learned?
*THIS PROJECT IS WORTH 100 POINTS*
Recommended websites to find recipes: (You are not limited to searching on these sites)
http://westlake.k12.oh.us/lbmsteachers/Pettyjohn/foreignlanguage/recipesspanish.htm
http://www.donquijote.org/culture/recipes/
http://www.arrakis.es/~jols/tapas/index2.html
http://www.foodnetwork.com/marcela‐valladolid/index.html
Due Date: viernes, el 28 de mayo
this is what i need help on,, i have to make some sort of food but i has to be really yummy.. so just try to think of something and aswer me back,, please and thanksNeeding help on my spanish project?
Pozole
Caldo de Albondigas
Tacos
Flautas Doradas
Sopes
Tortas
Burritos
Ropa Vieja
Enchiladas
Chiles Rellenos
Camarones Rancheros
Bistec Encebollado
Mojarra a la Veracruzana
Chicharrones con salsaNeeding help on my spanish project?
Pallella...ummmm.....picadillo, pan dulce, tacos de guacamole y enchiladas.Needing help on my spanish project?
What sort of "help" is it you are asking for? Just a food?
Cause you have posted this whole, huge set of instructions....
You want something yummy? Look for a recipe (you can find them online) for trufas heladas de chocolate.
Not too difficult to make, and really, REALLY yummy!
As much as learning Spanish is about understanding the grammar and structure of the
language, it is equally as important to be an active member of the culture. We can learn a lot
about a language through learning about its people and their customs, including what they eat.
Remember the Bizarre Foods video with the octopus, grasshoppers and armadillo?
As Unidad 2 introduced us how to say “I want/do you want…” (yo quiero/tu quieres?…)
and to some of the food vocabulary used in Spanish speaking countries, I thought, “What better
than an edible project?!” You will be preparing a dish from any Spanish‐speaking country you
choose. This project may be done individually or with a partner. It is up to you! ? Have fun!
? El viernes, el 28 de mayo, you will need to bring in your prepared dish to share with the
class. On an index card, your dish should be labeled for everyone to see: (45 pts)
? The name of the dish 5 pts.
? Ingredients (not entire recipe) 5 pts.
? What country the dish comes from 5 pts.
? Who prepared the dish (you, the chef of course!) 5 pts.
? Edible dish to share 25 pts.
*If you are a native speaker, please bring in a dish your family traditionally makes!
? Also on viernes, you (or each partner) will need to turn in the recipe along with a
reflection. What should be included on the paper you turn in: (55 pts)
1. Your name/Your names (if you worked with a partner) 5pts.
2. The name of the dish 5pts.
3. The country which the dish comes from 5pts.
4. A picture of the flag from the dish’s home country 5pts.
5. The recipe you used 5pts.
6. Reflection 30pts.
a. Why did you choose this dish?
b. Did you enjoy making the dish? What was your favorite part?
c. Were there any ingredients you were hesitant to use/didn’t like?
d. After taste‐testing your dish (to make sure it’s safe of course ?), what did you think?
e. If you were a citizen of this country, would you order this dish at a restaurant?
f. Did you enjoy this project? What is one thing you learned?
*THIS PROJECT IS WORTH 100 POINTS*
Recommended websites to find recipes: (You are not limited to searching on these sites)
http://westlake.k12.oh.us/lbmsteachers/Pettyjohn/foreignlanguage/recipesspanish.htm
http://www.donquijote.org/culture/recipes/
http://www.arrakis.es/~jols/tapas/index2.html
http://www.foodnetwork.com/marcela‐valladolid/index.html
Due Date: viernes, el 28 de mayo
this is what i need help on,, i have to make some sort of food but i has to be really yummy.. so just try to think of something and aswer me back,, please and thanksNeeding help on my spanish project?
Pozole
Caldo de Albondigas
Tacos
Flautas Doradas
Sopes
Tortas
Burritos
Ropa Vieja
Enchiladas
Chiles Rellenos
Camarones Rancheros
Bistec Encebollado
Mojarra a la Veracruzana
Chicharrones con salsaNeeding help on my spanish project?
Pallella...ummmm.....picadillo, pan dulce, tacos de guacamole y enchiladas.Needing help on my spanish project?
What sort of "help" is it you are asking for? Just a food?
Cause you have posted this whole, huge set of instructions....
You want something yummy? Look for a recipe (you can find them online) for trufas heladas de chocolate.
Not too difficult to make, and really, REALLY yummy!
Bacon wrapped dates?
I had this at a Spanish Tapas restaurant and it was the best thing I've ever eaten in my whole life. Has anyone ever eaten this or better yet have a recipe for it?Bacon wrapped dates?
Dates, remove pip but replace with piece goat cheese.
Wrap bacon around and fix with a skewer.
Bake the dates in oil or on the bbq
(addition: there are versions with chorizo in stead of the goat cheese)
Try to keep your dates covered in bacon....A way to a mans heart is through his stomach.Bacon wrapped dates?
Um
take a date
wrap him in bacon
place him on a sheet
cook until done
dip in BBQ sauce
nope, sounds grosse!Bacon wrapped dates?
Ingredients:
Pitted Dates
1/2 slice bacon
soy sauce
tooth picks
Directions:
Wrap each date (make sure they are pitted) with bacon. A 1/2 slice usually will go around a date with enough to lap the ends and put a tooth pick through the bacon and date. Dip the bacon wrapped date in soy sauce until the bacon-date is well covered. Put on a broiling pan and broil until bacon is crisp, turn the date over and broil other side until crisp. Serve warm. enjoy!!
Dates, remove pip but replace with piece goat cheese.
Wrap bacon around and fix with a skewer.
Bake the dates in oil or on the bbq
(addition: there are versions with chorizo in stead of the goat cheese)
Try to keep your dates covered in bacon....A way to a mans heart is through his stomach.Bacon wrapped dates?
Um
take a date
wrap him in bacon
place him on a sheet
cook until done
dip in BBQ sauce
nope, sounds grosse!Bacon wrapped dates?
Ingredients:
Pitted Dates
1/2 slice bacon
soy sauce
tooth picks
Directions:
Wrap each date (make sure they are pitted) with bacon. A 1/2 slice usually will go around a date with enough to lap the ends and put a tooth pick through the bacon and date. Dip the bacon wrapped date in soy sauce until the bacon-date is well covered. Put on a broiling pan and broil until bacon is crisp, turn the date over and broil other side until crisp. Serve warm. enjoy!!
What is the best (your fav) virgin/non-alcoholic drink/punch/sangria recipe.?
I'm having friends over tomorrow- none of us drink. Just trying to find the most delicious punch type recipe. We're having tapas- so because of the Spanish vibe I thought a virgin sangria might be good too.... any one have a favourite?? Thanks!!What is the best (your fav) virgin/non-alcoholic drink/punch/sangria recipe.?
i prefer to keep it simple, very simple. it's a drink which i found in a small bar in spain, although probably not originating from spain it's still very tasty, all you need for a 'mickey mouse' is:
apple
orange juice
pineapple juice
non-alcoholic grenadine
cut the apple and stick it on the edge of the of the glass, add equal measure of orange and pineapple juices then add grenadine, enjoy xxxWhat is the best (your fav) virgin/non-alcoholic drink/punch/sangria recipe.?
I think I'd make a mixture of cranberry juice with 7-up and maybe some club soda if it's too sweet. Then add lots of sliced fruit to it- like a sangria-- sounds great!
i prefer to keep it simple, very simple. it's a drink which i found in a small bar in spain, although probably not originating from spain it's still very tasty, all you need for a 'mickey mouse' is:
apple
orange juice
pineapple juice
non-alcoholic grenadine
cut the apple and stick it on the edge of the of the glass, add equal measure of orange and pineapple juices then add grenadine, enjoy xxxWhat is the best (your fav) virgin/non-alcoholic drink/punch/sangria recipe.?
I think I'd make a mixture of cranberry juice with 7-up and maybe some club soda if it's too sweet. Then add lots of sliced fruit to it- like a sangria-- sounds great!
Can someone help me make Spanish bunuelos?
Well, I have to make tapas for Spanish class....and uh... my teacher assigned me bunuelos.. and I don't know how to make them. They need to be SPANISH bunuelos...no colombia or other things. Also, if someone could give me a recipe on making them the "sweet" way that would be great. Obviously, I don't know anything, PLEASE HELP!Can someone help me make Spanish bunuelos?
Prep Time: 1 hour, 45 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
1 1/4 cup water
2 Tbsp butter
zest of 1 lemon
pinch of salt
2 Tbsp granulated sugar
4.5 oz unbleached white flour
1/4 tsp baking powder
4 eggs
3-4 cups vegetable oil (canola, corn, etc.) for frying
powdered sugar for dusting
egg custard for filling (optional)
Preparation:
This bunuelos recipe makes approximately 24 bunuelos. For bunuelos with custard filling, allow approximately 20 minutes to prepare custard. See end of recipe for link to egg custard recipe.
Pour water, butter, granulated sugar, lemon zest and pinch of salt into a small sauce pan and bring to a boil. As soon as the water boils, add the flour and baking powder all at once and begin stirring with a wooden spoon. Stir constantly until the dough begins to come away from the sides of the pan. Take off the heat and allow to cool down for a few minutes.
When the dough is no longer hot, but warm, stir in the eggs, one by one. Use a hand mixer if necessary to ensure that the dough is smooth. Set aside for 1.5 to 2 hours.
Pour approximately 1.5 inches vegetable oil into a large heavy-bottomed frying pan. Heat on medium-high. When the oil is just hot enough to fry, begin dropping spoonfuls of dough into the oil. Turn over when bottom is golden. The bunuelos should turn a golden color and begin to float when cooked. Remove them from the pan one at a time using a slotted spoon or spatula. Allow to drain on a paper towel.
Sprinkle with powdered sugar and serve immediately.
Custard Filled Variation
Bunuelos can be filled with creamy egg custard, as in the photo. Make the custard while the dough is resting. Once bunuelos are fried, wait until they are cool enough to touch and cut in half. Spoon custard filling in and serve immediately.Can someone help me make Spanish bunuelos?
looks like you only need those small breads that are shaped like balls and add some frosting around it. then, wal-ah!luigi games
Prep Time: 1 hour, 45 minutes
Cook Time: 10 minutes
Total Time: 1 hour, 55 minutes
Ingredients:
1 1/4 cup water
2 Tbsp butter
zest of 1 lemon
pinch of salt
2 Tbsp granulated sugar
4.5 oz unbleached white flour
1/4 tsp baking powder
4 eggs
3-4 cups vegetable oil (canola, corn, etc.) for frying
powdered sugar for dusting
egg custard for filling (optional)
Preparation:
This bunuelos recipe makes approximately 24 bunuelos. For bunuelos with custard filling, allow approximately 20 minutes to prepare custard. See end of recipe for link to egg custard recipe.
Pour water, butter, granulated sugar, lemon zest and pinch of salt into a small sauce pan and bring to a boil. As soon as the water boils, add the flour and baking powder all at once and begin stirring with a wooden spoon. Stir constantly until the dough begins to come away from the sides of the pan. Take off the heat and allow to cool down for a few minutes.
When the dough is no longer hot, but warm, stir in the eggs, one by one. Use a hand mixer if necessary to ensure that the dough is smooth. Set aside for 1.5 to 2 hours.
Pour approximately 1.5 inches vegetable oil into a large heavy-bottomed frying pan. Heat on medium-high. When the oil is just hot enough to fry, begin dropping spoonfuls of dough into the oil. Turn over when bottom is golden. The bunuelos should turn a golden color and begin to float when cooked. Remove them from the pan one at a time using a slotted spoon or spatula. Allow to drain on a paper towel.
Sprinkle with powdered sugar and serve immediately.
Custard Filled Variation
Bunuelos can be filled with creamy egg custard, as in the photo. Make the custard while the dough is resting. Once bunuelos are fried, wait until they are cool enough to touch and cut in half. Spoon custard filling in and serve immediately.Can someone help me make Spanish bunuelos?
looks like you only need those small breads that are shaped like balls and add some frosting around it. then, wal-ah!
Appetizers that are different and delicious please.?
the country club that i work at does this thing called "Tapas Night", where we have an additional appetizer menu to accompany our regular menu. It changes weekly, which is becoming quite a challenge creating a unique menu each week. So, any ideas what we could serve? Recipes are not necessary, but helpful. Thanks in advance.Appetizers that are different and delicious please.?
So, what kind of restaurant do you work in? Spanish or what?
Crispy Prosciutto-Wrapped Shrimp
Modernized Rumaki or Pigs In Blanketsapp still out of favor?
Caviar on flavored cream cheese stuffed celery
Crispy Mini Pot Stickers
Look at a Tapas cookbook for more Spanish ideas
Mini lobster, crab and carnitas tacette or burritettes (I made that up!)
Pre dipped fondued bread or crudity
The Fig/Goat cheese thing
Mini Cali Roll bites
Miracle Fruit blended with cream cheese on clackers
Crispy Prosciutto-Wrapped Gorgonzola Stuffed Shiitakes
Need more?
Oh! Then no Slug Fritters for your guests, eh? I used to work at fin-r dining Bistro Garden at Coldwater, captain and in charge of many large expensive parties.
Thanks for the BA!
Slug Fritters
Ingredients
10 freshly slaughtered slugs cleaned of all outer mucous
1/2 cup of cornmeal
1/2 cup of high protein flour
3 eggs
2 egg yolks
1/4 cup of heavy cream
4 tbs. of butter
4tsp.of sour cream
Instructions
First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a saut茅 pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream.
COCKTAIL MEATBALLS
1 lb. ground beef
2 eggs, slightly beaten
1 c. cracker crumbs
2 tbsp. instant minced onion
2 tbsp. sweet pepper flakes
9 drops Tobasco
1/4 tsp. garlic salt
SAUCE:
3/4 c. catsup
1/2 c. water
1/4 c. vinegar
1/3 c. firmly packed brown sugar
1 1/2 tbsp. instant minced onion
1 tsp. mustard
1 1/2 tsp. salt
4 tsp. Worcestershire
6 drops Tobasco
Mix all ingredients except sauce. Shape into 1 inch balls. Place single layer of meatballs in ungreased 15 x 10 jelly roll pan or 13 x 9 inch pan. Bake at 325 degrees F. for 30 minutes. Place meatballs in casserole. Combine sauce ingredients and pour over meatballs. Bake 1 hour longer.
2 to 2 1/2 dozen meatballs
CHICKEN PUFFS
serves 8
6 oz cream cheese, softened
5 tbsp butteror margerine,melted and divided
2 cups diced cooked chicken
1/4 cup milk
1/2 tsp pepper
2 tbsp minced onions
2 tbsp diced pimentos
2 cans of cresent rolls
Preheat oven to 350
Mix together cream cheese and 3 tbsp melted butter
Add chicken, milk,pepper, onions and pimentos
Separate each cresent roll into 4 rectangles
Divide chicken filling and spoon in the center of each rectangle
Bring ends together and pinch shut
Brush with melted butter
Place on greased cookie sheet
Bake 12 minAppetizers that are different and delicious please.?
When I think of appetizers, I like Dim Sum:
http://en.wikipedia.org/wiki/Dim_sum
Another favorite I have, that I rarely get anymore because I only used to get them at family get togethers when I was little is lumpia:
http://allrecipes.com/Recipe/Filipino-Lu鈥?/a>
Brie wrapped in Puff Pastry ... Rumaki ... Stuffed Pea Pods and Cherry Tomatoes ... Filo triangles with various fillings ... mini cream puffs filled with egg, ham or chicken salad
There is a restaurant in Sacramento called Tapa the World. You could peak at their on-line tapa menu for inspiration!
MAKE-AHEAD BACON-CHEDDAR STUFFED MUSHROOMS
6 slices bacon
16 large cremini mushrooms
2 tablespoons butter
2 tablespoons chopped onion
1陆 cups shredded cheddar cheese
1. Preheat oven to 400潞F. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
2. Remove mushroom stems and chop. Wipe caps with damp paper towel to clean; set aside caps.
3. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped mushroom stems and onion until the onion is soft. Remove from heat.
4. In a medium bowl, stir together the mushroom stem mixture, bacon and 1 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
5. Bake in the preheated oven 15 minutes; remove the mushrooms from the oven, and sprinkle with the remaining cheese. If desired, you can bake 2-3 minutes more to melt cheese.
To freeze: wrap baking dish tightly and freeze them before baking in the oven. A freezer bag would work great for storing these once they are frozen. Let defrost and then bake as directed above.
--RecipeZaar.com
-------------------------------
Crawifsh (Shrimp) Turnovers
Makes 32 turnovers.
1-1/2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1 cup sliced mushrooms
1/2 cup chopped green onions
1 garlic clove, minced
1 (10-oz.) can reduced-sodium/reduced-fat cream of mushroom soup
1 lb. cleaned and peeled crawfish tails (or cooked, cleaned shrimp meat)
2 tsp. parsley flakes
1陆 tsp. basil
1 tsp. oregano
1/2 tsp. cayenne pepper
1/4 tsp. thyme
16 sheets frozen phyllo pastry, thawed
Butter-flavored nonstick cooking spray
1. Heat large nonstick skillet, sprayed with butter-flavored, nonstick cooking spray, over medium-high heat until hot.
2. Saut茅 the onions, bell peppers, celery, mushrooms, green onions and garlic until tender.
3. Reduce heat to low. Stir in soup, crawfish, parsley, basil, oregano, cayenne pepper and thyme. Simmer for 5 to 10 minutes, stirring occasionally.
4. Arrange 1 sheet of the pastry on a damp tea towel, keeping the remaining pastry covered with another damp tea towel. Lightly spray the sheet with butter-flavor, nonstick cooking spray. Layer with another sheet of the pastry and spray with nonstick cooking spray. Cut the stack crosswise into 4 strips with scissors or a sharp knife.
5. Working with 1 strip at a time, keeping the remaining strips covered with a damp towel, spoon approximately 2 teaspoons of the crawfish mixture at the base of the strip. Fold the right bottom corner over to form a triangle and continue folding the triangle back and forth to the end of the strip. Arrange the turnover seam side down on a baking sheet sprayed with the nonstick cooking spray. Repeat the procedure with the remaining strips and crawfish mixture.
6. Spray the tops of the turnovers with the cooking spray and bake at 350 degrees for 35 minutes or until golden brown. Remove to a serving platter and garnish as desired. Serve warm.
--River Road Recipes IV cookbook
--------------------------
Shrimp Puffs
1 block cream cheese, softened
4 Tbsp. sour cream
4 Tbsp. Mayo
2 Tbsp. Parsley
1 small yellow onion, minced
1 lb. cooked shrimp, coarsely chopped
4 trays mini fillo dough shells, found in freezer section
Preheat oven to 350潞F. Mix filling ingredients and spoon into shells. Bake on cookie sheet for about 30 min.
Alternately, small triangle packets can be made by folding 1 sheet of phyllo into 4ths or 5ths, adding 1-2 Tbsp of filling, then foling the strip into a triangle, as you would fold a flag, then brushing w/ butter and baking.
--------------------------------
VIETNAMESE SUMMER ROLLS
SAUCE:
1/4 cup rice vinegar
1 tablespoon water
1 1/2 teaspoons sugar
1 teaspoon dark sesame oil
1 teaspoon chile paste with garlic
1/2 teaspoon salt
ROLLS:
8 (8-inch) round sheets rice paper
8 Boston lettuce leaves
1/2 cup cooked bean threads (cellophane noodles)
1/2 cup fresh bean sprouts
1/2 cup julienne-cut seeded peeled cucumber
1/2 cup julienne-cut carrot
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
6 ounces cooked Shrimp, Pork or Beef, cut into thin strips
1. To prepare sauce, combine first 6 ingredients in a small bowl, stirring well with a whisk.
2. To prepare rolls, add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water; let stand 2 minutes or until soft.
3. Place softened rice paper sheet on a flat surface. Place 1 lettuce leaf on the bottom third of the sheet. Top with 1 tablespoon each of noodles, sprouts, cucumber, carrot, mint, and cilantro; add 2 Lemongrass Beef strips.
4. Fold sides of rice paper sheet over filling; roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover with a damp cloth to keep from drying). Repeat procedure with remaining rice paper sheets
Pita Crisps
Fast and easy, these low-fat, low calorie pita crisps are made in the microwave and flavored with herbs and cheese for a great low-fat snack.
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon cayenne pepper, optional
2 Tablespoons grated Parmesan cheese
2 whole wheat pitas
Cooking oil spray
In a small bowl, whisk together oregano, basil, salt, garlic powder, onion powder, cayenne pepper, and grated Parmesan cheese.
Split the pitas in half and place cut-side up on a cutting board or clean working surface. Spray with vegetable oil and sprinkle evenly with the herb mixture.
Microwave each of the 4 pita halves for 1-1/2 minutes on High, one at a time, until slightly browned and crisp. (Increase time for lower-powered microwaves.)
Cut each round into 6 wedges with a pizza cutter or sharp knife as soon as they come out of the microwave. Let cool to room temperature, uncovered.
Store any leftovers in a ziptop bag with all the air squeezed out. Use within 2 days. If they soften, you can re-crisp them in the microwave at 30-second increments.
Yield: 4 to 6 servings
___________________
SALMON APPETIZERS
1 large pkg Philadelphia Cream Cheese
1 large sweet onion, finely minced
1/4 tsp garlic powder
1/2 tsp onion powder
8 oz smoked salmon or lox bits
Cut the onion into quarters and place into the bowl of a food processor. Process with a few pulses until it is evenly chopped but be careful not to liquefy. Break the cream cheese into 4-5 sections and add to the processor.
Add the onion powder and garlic powder and process the mixture just until the onions are finely minced.
Cut smoked salmon into strips just large enough to fit on club crackers. Spread the cream cheese mixture on the cracker and cover it with a strip of salmon.
Optional: Top with a sliver of onion or a sprinkle of onion powder.
These can be made into bite-sized stuffed salmon rolls if you roll up the cream chesse mixture inside a small strip of salmon and place each one on a circular cracker.
________________________
PARMESAN APPETIZERS
2/3 c. Parmesan cheese
1 c. mayonnaise
Garlic salt
1 bunch diced green onions
1 pkg. mini rye bread rounds or sliced French rolls
Combine Parmesan cheese, mayonnaise, green onions and garlic salt to taste. Spread on sliced bread. Broil until brown. Serve immediately.
____________________
LUSCIOUS APPETIZER BREAD
2 c. grated cheddar cheese
1 c. mayonnaise
1 tsp. Italian herb seasoning
1 bunch green onions, finely chopped
1 long loaf French bread, halved lengthwise
Parmesan cheese
Combine cheddar cheese, mayo, herb seasoning and green onion. Mix thoroughly. Spread mixture evenly on bread halves and sprinkle generously with Parmesan. Place bread on large cookie sheet. Bake, uncovered at 350 degrees for 20 minutes or until bubbly. Remove bread from oven and slice into 2" pieces. Serve immediately.
Makes 24 pieces.
_________________________
BACON-CHESTNUT APPETIZER
1 lb. bacon
2 cans whole water chestnuts
Sauce: 1 c. brown sugar and 1 c. ketchup
Cut bacon into small pieces and wrap around whole water chestnut. Secure with a toothpick by sticking toothpick straight into the chestnut. This also gives you a way to hold the chestnut to eat this appetizer. Mix brown sugar and ketchup together and pour over the bacon wrapped chestnuts that have been placed in a flat baking dish. Bake at 300 degrees for approximately 20-25 minutes.
___________________
BIT-OF-BRIE APPETIZER
3/4 c. finely chopped pecans
1/4 c. Kahlua or other coffee flavored liqueur
3 tbsp. brown sugar
1 (14 oz.) mini Brie
Spread pecans in a 9" pie plate; microwave at High 4 to 6 minutes, stirring every 2 minutes until toasted. Add Kahlua and sugar; stir well.
Remove rind from top of Brie; discard rind. Place Brie on a microwave safe serving plate. Spoon pecan mixture over top of Brie. Microwave, uncovered at High 1 1/2 to 2 minutes or until Brie softens to desired consistency, giving dish a half turn after 1 minute. Serve with melba toast or crackers. Yield: 12 appetizer servings.
So, what kind of restaurant do you work in? Spanish or what?
Crispy Prosciutto-Wrapped Shrimp
Modernized Rumaki or Pigs In Blanketsapp still out of favor?
Caviar on flavored cream cheese stuffed celery
Crispy Mini Pot Stickers
Look at a Tapas cookbook for more Spanish ideas
Mini lobster, crab and carnitas tacette or burritettes (I made that up!)
Pre dipped fondued bread or crudity
The Fig/Goat cheese thing
Mini Cali Roll bites
Miracle Fruit blended with cream cheese on clackers
Crispy Prosciutto-Wrapped Gorgonzola Stuffed Shiitakes
Need more?
Oh! Then no Slug Fritters for your guests, eh? I used to work at fin-r dining Bistro Garden at Coldwater, captain and in charge of many large expensive parties.
Thanks for the BA!
Report Abuse
Appetizers that are different and delicious please.?Slug Fritters
Ingredients
10 freshly slaughtered slugs cleaned of all outer mucous
1/2 cup of cornmeal
1/2 cup of high protein flour
3 eggs
2 egg yolks
1/4 cup of heavy cream
4 tbs. of butter
4tsp.of sour cream
Instructions
First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a saut茅 pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream.
COCKTAIL MEATBALLS
1 lb. ground beef
2 eggs, slightly beaten
1 c. cracker crumbs
2 tbsp. instant minced onion
2 tbsp. sweet pepper flakes
9 drops Tobasco
1/4 tsp. garlic salt
SAUCE:
3/4 c. catsup
1/2 c. water
1/4 c. vinegar
1/3 c. firmly packed brown sugar
1 1/2 tbsp. instant minced onion
1 tsp. mustard
1 1/2 tsp. salt
4 tsp. Worcestershire
6 drops Tobasco
Mix all ingredients except sauce. Shape into 1 inch balls. Place single layer of meatballs in ungreased 15 x 10 jelly roll pan or 13 x 9 inch pan. Bake at 325 degrees F. for 30 minutes. Place meatballs in casserole. Combine sauce ingredients and pour over meatballs. Bake 1 hour longer.
2 to 2 1/2 dozen meatballs
CHICKEN PUFFS
serves 8
6 oz cream cheese, softened
5 tbsp butteror margerine,melted and divided
2 cups diced cooked chicken
1/4 cup milk
1/2 tsp pepper
2 tbsp minced onions
2 tbsp diced pimentos
2 cans of cresent rolls
Preheat oven to 350
Mix together cream cheese and 3 tbsp melted butter
Add chicken, milk,pepper, onions and pimentos
Separate each cresent roll into 4 rectangles
Divide chicken filling and spoon in the center of each rectangle
Bring ends together and pinch shut
Brush with melted butter
Place on greased cookie sheet
Bake 12 minAppetizers that are different and delicious please.?
When I think of appetizers, I like Dim Sum:
http://en.wikipedia.org/wiki/Dim_sum
Another favorite I have, that I rarely get anymore because I only used to get them at family get togethers when I was little is lumpia:
http://allrecipes.com/Recipe/Filipino-Lu鈥?/a>
Brie wrapped in Puff Pastry ... Rumaki ... Stuffed Pea Pods and Cherry Tomatoes ... Filo triangles with various fillings ... mini cream puffs filled with egg, ham or chicken salad
There is a restaurant in Sacramento called Tapa the World. You could peak at their on-line tapa menu for inspiration!
MAKE-AHEAD BACON-CHEDDAR STUFFED MUSHROOMS
6 slices bacon
16 large cremini mushrooms
2 tablespoons butter
2 tablespoons chopped onion
1陆 cups shredded cheddar cheese
1. Preheat oven to 400潞F. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
2. Remove mushroom stems and chop. Wipe caps with damp paper towel to clean; set aside caps.
3. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped mushroom stems and onion until the onion is soft. Remove from heat.
4. In a medium bowl, stir together the mushroom stem mixture, bacon and 1 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
5. Bake in the preheated oven 15 minutes; remove the mushrooms from the oven, and sprinkle with the remaining cheese. If desired, you can bake 2-3 minutes more to melt cheese.
To freeze: wrap baking dish tightly and freeze them before baking in the oven. A freezer bag would work great for storing these once they are frozen. Let defrost and then bake as directed above.
--RecipeZaar.com
-------------------------------
Crawifsh (Shrimp) Turnovers
Makes 32 turnovers.
1-1/2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1 cup sliced mushrooms
1/2 cup chopped green onions
1 garlic clove, minced
1 (10-oz.) can reduced-sodium/reduced-fat cream of mushroom soup
1 lb. cleaned and peeled crawfish tails (or cooked, cleaned shrimp meat)
2 tsp. parsley flakes
1陆 tsp. basil
1 tsp. oregano
1/2 tsp. cayenne pepper
1/4 tsp. thyme
16 sheets frozen phyllo pastry, thawed
Butter-flavored nonstick cooking spray
1. Heat large nonstick skillet, sprayed with butter-flavored, nonstick cooking spray, over medium-high heat until hot.
2. Saut茅 the onions, bell peppers, celery, mushrooms, green onions and garlic until tender.
3. Reduce heat to low. Stir in soup, crawfish, parsley, basil, oregano, cayenne pepper and thyme. Simmer for 5 to 10 minutes, stirring occasionally.
4. Arrange 1 sheet of the pastry on a damp tea towel, keeping the remaining pastry covered with another damp tea towel. Lightly spray the sheet with butter-flavor, nonstick cooking spray. Layer with another sheet of the pastry and spray with nonstick cooking spray. Cut the stack crosswise into 4 strips with scissors or a sharp knife.
5. Working with 1 strip at a time, keeping the remaining strips covered with a damp towel, spoon approximately 2 teaspoons of the crawfish mixture at the base of the strip. Fold the right bottom corner over to form a triangle and continue folding the triangle back and forth to the end of the strip. Arrange the turnover seam side down on a baking sheet sprayed with the nonstick cooking spray. Repeat the procedure with the remaining strips and crawfish mixture.
6. Spray the tops of the turnovers with the cooking spray and bake at 350 degrees for 35 minutes or until golden brown. Remove to a serving platter and garnish as desired. Serve warm.
--River Road Recipes IV cookbook
--------------------------
Shrimp Puffs
1 block cream cheese, softened
4 Tbsp. sour cream
4 Tbsp. Mayo
2 Tbsp. Parsley
1 small yellow onion, minced
1 lb. cooked shrimp, coarsely chopped
4 trays mini fillo dough shells, found in freezer section
Preheat oven to 350潞F. Mix filling ingredients and spoon into shells. Bake on cookie sheet for about 30 min.
Alternately, small triangle packets can be made by folding 1 sheet of phyllo into 4ths or 5ths, adding 1-2 Tbsp of filling, then foling the strip into a triangle, as you would fold a flag, then brushing w/ butter and baking.
--------------------------------
VIETNAMESE SUMMER ROLLS
SAUCE:
1/4 cup rice vinegar
1 tablespoon water
1 1/2 teaspoons sugar
1 teaspoon dark sesame oil
1 teaspoon chile paste with garlic
1/2 teaspoon salt
ROLLS:
8 (8-inch) round sheets rice paper
8 Boston lettuce leaves
1/2 cup cooked bean threads (cellophane noodles)
1/2 cup fresh bean sprouts
1/2 cup julienne-cut seeded peeled cucumber
1/2 cup julienne-cut carrot
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
6 ounces cooked Shrimp, Pork or Beef, cut into thin strips
1. To prepare sauce, combine first 6 ingredients in a small bowl, stirring well with a whisk.
2. To prepare rolls, add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water; let stand 2 minutes or until soft.
3. Place softened rice paper sheet on a flat surface. Place 1 lettuce leaf on the bottom third of the sheet. Top with 1 tablespoon each of noodles, sprouts, cucumber, carrot, mint, and cilantro; add 2 Lemongrass Beef strips.
4. Fold sides of rice paper sheet over filling; roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover with a damp cloth to keep from drying). Repeat procedure with remaining rice paper sheets
Pita Crisps
Fast and easy, these low-fat, low calorie pita crisps are made in the microwave and flavored with herbs and cheese for a great low-fat snack.
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon cayenne pepper, optional
2 Tablespoons grated Parmesan cheese
2 whole wheat pitas
Cooking oil spray
In a small bowl, whisk together oregano, basil, salt, garlic powder, onion powder, cayenne pepper, and grated Parmesan cheese.
Split the pitas in half and place cut-side up on a cutting board or clean working surface. Spray with vegetable oil and sprinkle evenly with the herb mixture.
Microwave each of the 4 pita halves for 1-1/2 minutes on High, one at a time, until slightly browned and crisp. (Increase time for lower-powered microwaves.)
Cut each round into 6 wedges with a pizza cutter or sharp knife as soon as they come out of the microwave. Let cool to room temperature, uncovered.
Store any leftovers in a ziptop bag with all the air squeezed out. Use within 2 days. If they soften, you can re-crisp them in the microwave at 30-second increments.
Yield: 4 to 6 servings
___________________
SALMON APPETIZERS
1 large pkg Philadelphia Cream Cheese
1 large sweet onion, finely minced
1/4 tsp garlic powder
1/2 tsp onion powder
8 oz smoked salmon or lox bits
Cut the onion into quarters and place into the bowl of a food processor. Process with a few pulses until it is evenly chopped but be careful not to liquefy. Break the cream cheese into 4-5 sections and add to the processor.
Add the onion powder and garlic powder and process the mixture just until the onions are finely minced.
Cut smoked salmon into strips just large enough to fit on club crackers. Spread the cream cheese mixture on the cracker and cover it with a strip of salmon.
Optional: Top with a sliver of onion or a sprinkle of onion powder.
These can be made into bite-sized stuffed salmon rolls if you roll up the cream chesse mixture inside a small strip of salmon and place each one on a circular cracker.
________________________
PARMESAN APPETIZERS
2/3 c. Parmesan cheese
1 c. mayonnaise
Garlic salt
1 bunch diced green onions
1 pkg. mini rye bread rounds or sliced French rolls
Combine Parmesan cheese, mayonnaise, green onions and garlic salt to taste. Spread on sliced bread. Broil until brown. Serve immediately.
____________________
LUSCIOUS APPETIZER BREAD
2 c. grated cheddar cheese
1 c. mayonnaise
1 tsp. Italian herb seasoning
1 bunch green onions, finely chopped
1 long loaf French bread, halved lengthwise
Parmesan cheese
Combine cheddar cheese, mayo, herb seasoning and green onion. Mix thoroughly. Spread mixture evenly on bread halves and sprinkle generously with Parmesan. Place bread on large cookie sheet. Bake, uncovered at 350 degrees for 20 minutes or until bubbly. Remove bread from oven and slice into 2" pieces. Serve immediately.
Makes 24 pieces.
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BACON-CHESTNUT APPETIZER
1 lb. bacon
2 cans whole water chestnuts
Sauce: 1 c. brown sugar and 1 c. ketchup
Cut bacon into small pieces and wrap around whole water chestnut. Secure with a toothpick by sticking toothpick straight into the chestnut. This also gives you a way to hold the chestnut to eat this appetizer. Mix brown sugar and ketchup together and pour over the bacon wrapped chestnuts that have been placed in a flat baking dish. Bake at 300 degrees for approximately 20-25 minutes.
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BIT-OF-BRIE APPETIZER
3/4 c. finely chopped pecans
1/4 c. Kahlua or other coffee flavored liqueur
3 tbsp. brown sugar
1 (14 oz.) mini Brie
Spread pecans in a 9" pie plate; microwave at High 4 to 6 minutes, stirring every 2 minutes until toasted. Add Kahlua and sugar; stir well.
Remove rind from top of Brie; discard rind. Place Brie on a microwave safe serving plate. Spoon pecan mixture over top of Brie. Microwave, uncovered at High 1 1/2 to 2 minutes or until Brie softens to desired consistency, giving dish a half turn after 1 minute. Serve with melba toast or crackers. Yield: 12 appetizer servings.
I am looking for a good sangria recipe...?
I had some awesome Sangria on New Years Eve at a tapas bar called Havana while in Dublin, Ireland and I haven't been able to find a really good recipe.I am looking for a good sangria recipe...?
I use regular red table wine, it doesnt need to be expensive, then I add fruits (oranges, lemons, peaches,grapes) and I add a little triple sec or cointreau and orange brandy and sprite. The longer it sits the yummier. Just keep sipping on it as you mix it up until you get the flavor you like.
duno dont drinkI am looking for a good sangria recipe...?
try this one
Go to this site.
http://www.euroresidentes.com/euroresiuk鈥?/a>I am looking for a good sangria recipe...?
for a pretty lethal version i use a bottle of red wine, half bottle both brandy %26amp; vodka, a litre of lemonade and some orange juice. add plenty of ice and some diced fruit and away you go
I haven't tried many Sangarias, but i LOVE the Sangaria they make at Montezumas mexican restaurants all around australia. So I'd say try them, and if you like it ask them for the recipe.
A leathel sagrea needs to have buckfast absence and monnshine with sugar and honey, tastes nice but would blow your head clean of
I use regular red table wine, it doesnt need to be expensive, then I add fruits (oranges, lemons, peaches,grapes) and I add a little triple sec or cointreau and orange brandy and sprite. The longer it sits the yummier. Just keep sipping on it as you mix it up until you get the flavor you like.
duno dont drinkI am looking for a good sangria recipe...?
try this one
Go to this site.
http://www.euroresidentes.com/euroresiuk鈥?/a>I am looking for a good sangria recipe...?
for a pretty lethal version i use a bottle of red wine, half bottle both brandy %26amp; vodka, a litre of lemonade and some orange juice. add plenty of ice and some diced fruit and away you go
I haven't tried many Sangarias, but i LOVE the Sangaria they make at Montezumas mexican restaurants all around australia. So I'd say try them, and if you like it ask them for the recipe.
A leathel sagrea needs to have buckfast absence and monnshine with sugar and honey, tastes nice but would blow your head clean of
Tapas de espana alguien?
I have to do a spanish project about appetizers from spain. Does anyone know of an authentic spanish tapa recipe?Tapas de espana alguien?
This site offers descriptions and recipes. Sounds like a fun project.
http://www.spain-recipes.com/spanish_tap鈥?/a>
This site offers descriptions and recipes. Sounds like a fun project.
http://www.spain-recipes.com/spanish_tap鈥?/a>
Does anyone know a good recipe for chorizo in red wine?
i am doing tapas for a night with friends over xmas and have had this in restaurants. i wondered if anyone had tried making it and if so how do you do it?Does anyone know a good recipe for chorizo in red wine?
Here's a recipe for chorizo (the kind for cooking), figs and red wine. When I made it, I couldn't find canned figs, but fortunately I found fresh and cooked them in wine - you could do the same with dried figs - soak and cook them in the wine. This is delicious.
Chorizo with Figs
1 pound chorizo, cut into 1" pieces
1 small onion, sliced lengthwise
1 tablespoon olive oil
陆 cup red wine
1 can figs
陆 cup sugar
陆 cup red wine vinegar
1 stick cinnamon
陆 teaspoon cloves
Heat the oil in a medium saucepan and add the chorizo and garlic; saut茅 until garlic in golden brown. Add red wine, sugar, vinegar, cinnamon, and cloves and simmer 30 minutes. Just before serving, stir in the drained figs. This can be made in advance and reheated just before serving.Does anyone know a good recipe for chorizo in red wine?
Yum ;-)
Chorizo in Red Wine Tapas Hot HD Spanish 15mins
Serves 4 Hot Appetiser Starter Hors d'oeuvre Tapa Spain Pork
Ingredients
450g/1lb Chorizo Sausage, cut into slices 6mm/录 inch thick
60ml/2fl.oz. Dry Red Wine
2 tbsp freshly chopped mixed Herbs
(e.g. thyme, parsley, oregano)
2 Garlic Cloves, crushed
French bread cubes to serve
Instructions
1. Preheat the oven to 220C, 425F, Gas Mark 7.
2. Place the sausage slices in a very shallow ovenproof dish.
3. Pour the wine, herbs and garlic over the sausage and bake for 10 minutes.
4. Serve hot with cubes of bread to soak up the sauce.
Ingredients
* 0.5tbsp olive oil
* 500g chorizo, cut into thick slices
* 1 garlic clove, chopped
* 1tbsp chopped fresh parsley
* 330g jar roasted red peppers, sliced
* 125ml red wine
Method
1 Preheat oven to 180C/Gas 4. Heat the olive oil and gently fry the chorizo slices until browned, then drain.
2 Put the chorizo into an ovenproof dish with the garlic, fresh parsley and roasted red peppers. Pour over the wine. Cover with foil, or a lid, and bake for 10 minutes. Serve as a light snack or tapas dish with olives and crusty bread.
Here's a recipe for chorizo (the kind for cooking), figs and red wine. When I made it, I couldn't find canned figs, but fortunately I found fresh and cooked them in wine - you could do the same with dried figs - soak and cook them in the wine. This is delicious.
Chorizo with Figs
1 pound chorizo, cut into 1" pieces
1 small onion, sliced lengthwise
1 tablespoon olive oil
陆 cup red wine
1 can figs
陆 cup sugar
陆 cup red wine vinegar
1 stick cinnamon
陆 teaspoon cloves
Heat the oil in a medium saucepan and add the chorizo and garlic; saut茅 until garlic in golden brown. Add red wine, sugar, vinegar, cinnamon, and cloves and simmer 30 minutes. Just before serving, stir in the drained figs. This can be made in advance and reheated just before serving.Does anyone know a good recipe for chorizo in red wine?
Yum ;-)
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Does anyone know a good recipe for chorizo in red wine?Chorizo in Red Wine Tapas Hot HD Spanish 15mins
Serves 4 Hot Appetiser Starter Hors d'oeuvre Tapa Spain Pork
Ingredients
450g/1lb Chorizo Sausage, cut into slices 6mm/录 inch thick
60ml/2fl.oz. Dry Red Wine
2 tbsp freshly chopped mixed Herbs
(e.g. thyme, parsley, oregano)
2 Garlic Cloves, crushed
French bread cubes to serve
Instructions
1. Preheat the oven to 220C, 425F, Gas Mark 7.
2. Place the sausage slices in a very shallow ovenproof dish.
3. Pour the wine, herbs and garlic over the sausage and bake for 10 minutes.
4. Serve hot with cubes of bread to soak up the sauce.
Ingredients
* 0.5tbsp olive oil
* 500g chorizo, cut into thick slices
* 1 garlic clove, chopped
* 1tbsp chopped fresh parsley
* 330g jar roasted red peppers, sliced
* 125ml red wine
Method
1 Preheat oven to 180C/Gas 4. Heat the olive oil and gently fry the chorizo slices until browned, then drain.
2 Put the chorizo into an ovenproof dish with the garlic, fresh parsley and roasted red peppers. Pour over the wine. Cover with foil, or a lid, and bake for 10 minutes. Serve as a light snack or tapas dish with olives and crusty bread.
Mediterranean food for party, recipes to feed a crowd that are refined and good quality but easy to make? 10 P?
I want to throw a tapas type party, I am making pizzas as the main course form scratch, but we'll be socializing for quite some time and I want to make interesting tapas. So far I have eggplant spread on pita chips and a goat cheese and sausage quesadilla triangles. I do have some venison chorizo, can I make little meatballs with that, would that be good? I also have a TON of frozen shredded turkey from the holidays. I also have a ton of ground venison spaghetti sauce from as well, what could I do with that? Obviously I'm going to go to the store but was wondering how to use these things up as tapa ingredients. What would kids like (no kids, clueless) for tapas? Also any cocktail ideas, I'm going to offer martinis and and wine. What martini flavor would be good? Like, pomegranate? (got any ideas for the turkey to roll with up in grape leaves?)Mediterranean food for party, recipes to feed a crowd that are refined and good quality but easy to make? 10 P?
Lettuce wraps with the shredded turkey! You can go several routes with this. You can either go Asia by cooking the turkey with soy or a spicy peanut sauce, or you can go American southwest by seasoning with chili powder.
For your venison, I think meatballs would work out well! Maybe season with some Spanish ingredients like smoked paprika and serve with a simple saffron cream sauce.
As far as cocktails go, the traditional one for a tapas party is Sangria. I make a Sangria Blanco similar to the recipe in the link below. Its always a hit with friends. I'd personally keep the cocktails relatively simple as it seems like you already have a lot of large bold flavors going on with the food.Mediterranean food for party, recipes to feed a crowd that are refined and good quality but easy to make? 10 P?
You can use most any type entree dish as a tapas course, just serve it in small portions.Mediterranean food for party, recipes to feed a crowd that are refined and good quality but easy to make? 10 P?
cheese pizza try itbubble pop
Lettuce wraps with the shredded turkey! You can go several routes with this. You can either go Asia by cooking the turkey with soy or a spicy peanut sauce, or you can go American southwest by seasoning with chili powder.
For your venison, I think meatballs would work out well! Maybe season with some Spanish ingredients like smoked paprika and serve with a simple saffron cream sauce.
As far as cocktails go, the traditional one for a tapas party is Sangria. I make a Sangria Blanco similar to the recipe in the link below. Its always a hit with friends. I'd personally keep the cocktails relatively simple as it seems like you already have a lot of large bold flavors going on with the food.Mediterranean food for party, recipes to feed a crowd that are refined and good quality but easy to make? 10 P?
You can use most any type entree dish as a tapas course, just serve it in small portions.Mediterranean food for party, recipes to feed a crowd that are refined and good quality but easy to make? 10 P?
cheese pizza try it
Sangria recipe from Noche in Virginia highlands (atlanta, ga)?
Does anyone know the recipe for sangria from the amazing tapas restaurant Noche in Virginia Highlands (atlanta, ga)? I have no found a better sangria and would love to make it at home- no worries I am a regular at Noche- i'll keep eating their tasty food and drink their incredible sangria!!Sangria recipe from Noche in Virginia highlands (atlanta, ga)?
I looked for a recipe, but couldn't find one that was published on the web from Noche. If you go there all the time, why don't you ask for the recipe? I'm sure they'd be happy to give it to you! Sounds like a fun place.
I looked for a recipe, but couldn't find one that was published on the web from Noche. If you go there all the time, why don't you ask for the recipe? I'm sure they'd be happy to give it to you! Sounds like a fun place.
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