Does any one have a good Spanish dishes, with lots of taste but low in cost. Thanks?

Answer 1

1) Spanish Muffins

Rating:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients

3 eggs
1/4 cup green onions, chopped
1/4 cup canned chopped green chilies
2 Tbsps. milk
2 Tbsps. unsalted butter
4 English muffins, split, toasted and buttered
1/2 cup Monterey Jack cheese, shredded

Instructions

Beat eggs in a bowl. Add green onions, chilies and milk. Melt butter in a heavy nonstick skillet over medium high heat. Pour in egg mixture and stir gently until cooked. Spoon on bottom muffin halves. Top with cheese and remaining muffin halves.

2) Spanish Rice

Rating:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 4

Ingredients

1 cup chicken stock
1 cup water
1 cup long grain rice
2 tsps. olive oil
1 onion\cooked, thinly sliced
1 clove garlic, minced
1 green bell pepper\cooked, seeded and chopped
1 red bell pepper\cooked, seeded and chopped
1/2 lb. mushrooms\cooked, sliced
2 cups canned crushed tomatoes
1/4 cup green olives, sliced
1/2 tsp. basil, or 2 tsp. fresh, chopped
1/8 tsp. salt (optional)
1/4 tsp. pepper

Instructions

Bring stock and water to boil in a saucepan over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed. Heat oil in a heavy nonstick skillet over medium heat. Sauté onions and garlic 5-7 minutes, or until onions are softened. Stir in bell peppers and sauté another 4-5 minutes, stirring frequently. Add remaining ingredients and simmer 4-5 minutes, stirring occasionally. Add cooked rice to vegetable mixture. Cook until heated throughout.

3) Spanish Pork Chops

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Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 6

Ingredients

6 pork loin chops, fat trimmed
6 slices onion
1 green bell pepper\cooked, seeded and cut into rings
2 cups cooked rice
2 cups canned stewed tomatoes
1-1/2 cups canned tomato vegetable juice
1-1/2 Tbsps. brown sugar

Instructions

Preheat oven to temperature 375°F. Lay chops flat in bottom of casserole. Season with salt and pepper to taste. Bake uncovered, 30 minutes. Remove from oven. Put a slice of onion and a ring of green pepper on each chop. Spoon rice over vegetables. Spoon tomatoes over rice. Pour vegetable juice over all. Sprinkle with brown sugar. Cover with foil and bake 1 hour.

4) Spanish Brussels Sprouts

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Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients

1 lb. Brussels sprouts, cut in half
2 tsps. olive oil
2 Tbsps. onions\cooked, chopped
1/4 cup bell peppers, seeded and chopped
1 cup Italian style peeled tomatoes, chopped
1/4 tsp. basil, or 1 tsp. fresh, chopped
1/4 tsp. rosemary, or 1/2 tsp. fresh, chopped
1/8 tsp. salt (optional)

Instructions

Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8 minutes or until tender. Heat oil in a non-reactive saucepan over medium heat. Sauté onions and green pepper 3-4 minutes or until tender. Add tomatoes, herbs, salt, and pepper to taste. Simmer 3-4 minutes. Add Brussels sprouts to tomato mixture. Simmer until heated throughout

5) Spanish Chocolate

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Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 4

Ingredients

4 cups milk, or lowfat milk
1/4 lb. milk chocolate, grated
1 tsp. ground cinnamon
2 eggs, beaten

Instructions

Combine milk, chocolate, and cinnamon in a heavy saucepan. Stir over low heat until chocolate is melted. Whisk in eggs until mixture becomes thick. Do not boil. Serve hot.

6) Spanish Tomato Soup

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Serves: 4

Ingredients

1 lb. tomatoes\cooked, skinned and chopped
1 onion\cooked, chopped
1 small green pepper, cored, deseeded and chopped
1 clove garlic, crushed
1 Tbsp. wine vinegar
2 Tbsps. olive oil
2 Tbsps. lemon juice
1 slice white bread, crusts removed
1-1/4 cups vegetable stock
salt and pepper
cucumbers, diced, to garnish
croutons, to garnish

Instructions

Place all the ingredients in a blender or food processor and blend for a few seconds until smooth. Turn into a bowl, cover and chill thoroughly. Serve the diced cucumber and croutons as a garnish, in separate dishes.

7) Artichoke and Pimento Salad with Spanish Olives

Rating:
Preparation Time: 10 minutes
Serves: 4

Ingredients

14 oz. canned artichoke hearts, rinsed and drained
1/4 lb. pimentos, diced and drained
1/4 lb. Spanish olives, sliced
1/2 cup parsley, chopped
2 Tbsps. roasted sunflower seeds
1/2 lb. packaged salad
1/2 cup Thousand Island dressing
1/2 cup cool herb croutons

Instructions

Combine all ingredients, except croutons, in a salad bowl. Mix thoroughly. Serve with croutons.

8) Estes' Baked Spanish Rice

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Preparation Time: 15 minutes
Cooking Time: 50 minutes
Serves: 4

Ingredients

4 slices bacon
1/2 lb. tomato sauce
1 cup onion\cooked, chopped
1/2 green bell peppers\cooked, seeded ad diced
1 lb. canned tomatoes
1 tsp. salt
2 tsps. sugar
1-1/3 cups long grain white rice
1/2 cup shredded cheddar cheese

Instructions

Preheat oven to temperature 350°F. Heat a heavy nonstick skillet over medium high heat. Fry bacon 8-10 minutes, turning occasionally until crisp. Drain on paper towels. Crumble and set aside. Discard all but 2 Tbs. drippings. Sauté onion and green peppers in same skillet 4-5 minutes until tender. Drain juice from tomatoes into a large measuring cup. Add enough water to equal 1-3/4 cup. Chop tomatoes and add to onion mixture. Stir in remaining ingredients, except rice and cheese, and bring to a boil. Remove from heat. Stir in rice and transfer to a lightly oiled 1-1/2 quart casserole dish. Cover tightly and bake 30 minutes, or until rice is tender and liquid is absorbed. Fluff rice with fork. Sprinkle with cheese and bake another 5 minutes until cheese melts. Serve sprinkled with bacon.

9) Spanish Baked Fish

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Preparation Time: 15 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients

1 lb. perch fillets
1 cup tomato sauce
1/2 cup onions\raw, sliced
1/2 tsp. garlic powder
2 tsps. chili powder
1 tsp. dried oregano
1/8 tsp. ground cumin

Instructions

Preheat oven to temperature 350°F. Please fish in lightly greased 9x13 inch baking dish. Mix remaining ingredients and spread over fish. Bake until fish flakes easily with a fork, about 15 to 20 minutes.

10) Spanish Mayonnaise

Rating:
Preparation Time: 5 minutes
Marinade Time: 30 minutes
Serves: 8

Ingredients

1-1/2 cups fat-free mayonnaise
3 Tbsps. chili sauce
1 tsp. dried parsley flakes
1/2 cup chopped ripe olives

Instructions

In a blender container, combine mayonnaise, chili sauce, and parsley flakes. Cover and process on Blend for 30 seconds. Add olives. Re-cover and process on Chop for 10 seconds. Spoon mixture into container. Cover and refrigerate for at least 30 minutes. Gently stir again just before serving. Spread on your favorite sandwich! Goes well with beef. One serving is about 3 Tbs..

11) Easy Spanish Rice

Rating:
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4

Ingredients

1 cup long grain white rice, rinsed and uncooked
2 cups water
1 Tbsp. butter or margarine
1 cup salsa
1 tsp. salt



Instructions

Place all ingredients in a saucepan and stir. Cover and bring to boil. Reduce heat to low and simmer for 20 minutes, until the liquid is absorbed. Let cool and stir before serving.

12) Spanish Omelet

Rating:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 4

Ingredients

1 Tbsp. olive oil or butter
2 small baked potatoes, diced
1 large onion\cooked, minced
1 tomato\cooked, seeded and diced
1/4 cup chopped pimentos
2 tsps. fresh parsley, minced
1 clove garlic, minced
8 eggs, whisked



Instructions

Add oil to a large skillet. Add next 6 ingredients. Cook for about 5-7 minutes, or until tender, stirring as needed. Stir in eggs. As eggs begin to cook, gently lift sides of omelet and tilt pan to allow uncooked portions of the egg to flow underneath. Cook until eggs are set but still moist. Transfer to a serving platter. Serve hot.

13) Spanish Saffron Chicken

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Serves: 1

Ingredients

6 single chicken breasts halves
1/4 tsp. salt
1/4 tsp. ground pepper
1 onion, sliced
1 clove garlic, minced
1/2 lb. fresh mushrooms, sliced
1 cup chicken stock
2 tsps. paprika
1/4 tsp. real saffron threads
1 cup frozen peas
2 Tbsps. sliced ripe olives (pitted)
1/4 cup skim milk
1 Tbsp. cornstarch
2 Tbsps. water
3 cups hot cooked rice



Instructions

Sprinkle chicken with salt and pepper. Place in large Dutch oven that has been coated with a small amount of oil. Cook the chicken over med heat until browned. Remove Chicken and set aside. Add onion, garlic, and mushrooms; sauté until tender. Add chicken, stock, and paprika, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 more minutes to heat through. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat and cook, stirring constantly, until thickened and bubbly. Serve over cooked rice.

Serves 6

14) Spanish Rice with Chicken

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Serves: 1

Ingredients

1-1/4 cups long grain rice
1 Tbsp. olive oil
1 tsp. cumin
1 tsp. red chili powder
2 chicken breasts, cut into 1 inch pieces
2 cups chicken broth
1 Tbsp. chopped cilantro
3 fresh garlic cloves, chopped
1/2 cup tomato sauce
1 cup corn



Instructions

In a medium sauce pan, sauté the rice in the oil coat. Add the cumin and chili powder and stir. Next, add chicken, broth, cilantro, garlic, tomato sauce, and corn and stir to combine. Lower the heat, cover and simmer for 20 minutes until cooked.

Answer 2

Spanish tortilla (Potato omelette).
5 eggs
5-6 medium size potatoes
2-3 onions
1 clove of garlic

Take the potatoes and either clean or skin them, and then slice them into thin slices of about 2-3 mm.
Chop the onions and carlic into small pieces.

Take a skillet and put a little olive oil in it, heat it up and add the garlic, let that cook for a few seconds and then add the onions and let them get slightly brown.
Take the onions out and add the potatoes and pour enough olive oil to just cover the potatoes and turn the heat up full. Whent he oil starts to boil, I turn the heat down again and let them cook for about 20-30 minutes while stirring occasionally.

While the potatoes are cooking I prepare the egg mixture - break the eggs into a bowl and wisk them, then add some black pepper, a pinch of salt and herbs (whatever you like, I usually put some oregano, and a little chilli, or cayenne pepper) and mix again.

When the potatoes are done, take them off the heat, put them in a strainer and strain the oil off them. When you have gotten rid of the excess oil, but them back in the skillet along with the onions, turn the heat back on high, and pour the egg mix over them. When the egg has become solid you either want to turn the tortilla over (I usually do this by fitting a plate over the skillet and turning the whole thing over and then sliding the tortilla back into the skillet), or put it under the grill.

Spanish Tortilla is really good served with salad and bread.

The recipe above is the basic recipe, but you can add veg or fish or meat for a differnt flavor.

Answer 3

Yeah, paella made with saffron, not turmeric. Saffron is expensive, but a little goes a long way. I use about $2 worth to colour and flavour a medium sized saucepan full of rice. Use basmati rice and real seafood, not surimi. Peas. capsicums and tomatoes. I use cheap broken and refrozen prawns and soup mussels, clams and scallops from the supermarket. Add crab and lobster if you can get it cheap, and squid and octopus if available. I live in NZ where seafood isn't cheap, but even so, seafood paella is an economical dish here. Instead of seafood, one inland regional variation of paella uses chorizo and Spanish salami. That's good too.

Answer 4

When you say Spanish dishes you mean dishes only from Spain or also Latin America?
I would try looking for Paella, it's one of Spain's most typical dishes. I know that some stores sell them pre-made in boxes and you just have to throw them in a pot.
Another dish brought to this continent from Spain is the Gazpacho, a cold tomato based soup. I don't really like it though :p

Answer 5

If you want something fast, tasteful and Spain Classic, try the bar finger food called "tapas". Main ingredient are a slice of dark or whole grain bread, olive oil, a slice of tomato and oregano. You can add jamon Serrano (traditional smoked pork leg ham, similar to Italian proscciutto), goat cheese, manchego cheese or even sea food, such as octopus, sardine or smoked tuna.

Hope it helps.

Answer 6

Papas con Calditos,

One potato for each person
One quarter pound meat for each person
one white onion
one clove garlic per serving.

dice one potato for each person. let all the potatos soak in a bowl of water. set aside. Chop up the meat. Salt and pepper and set aside.

In a skillet heat up a quarter inch of oil. sautee chpped onion and minced garlic. Add meat. Cook over medium heat until meat is browned. Remove meat to a plate. Sieve potatos from water and set water aside. Put potatos into oil and cook until browned, Add meat back in. Sautee for about five minutes. Slowly add potato water to meat and potatoes in fry pan, until all liquid,meat and potatos are in skillet. Cover and simmer for about 20 minutes. Serve in a bowl with home made flour tortillas.

Answer 7

A veg is a plant or part of a flower used as food

Answer 8

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 9

Please edit your question...do you really want from Spain, or from latinamerica???Mexico?

I can suggest a few Spanish...
Potato tortilla (see previous answer above for recipe)
Gazpacho soup...Cold tomato soup made in the blender garnished with cucumber, onion, and croutons.
Roasted meat with a salad...
Mixed steamed vegetables, cooled with mayonnaise dressing.

Answer 10

Yes you can make a dish called piaella.

Answer 11

spanish sardines. still the best.