8 person dinner set image
vintagelov
I am planning on hosting a spanish dinner and I need some help with creating a tasty but simple manu
For starter I obviously want to cook tapas but I'm not sure which ones so please suggest some
The main I am cooing paella and I have a recipe for that
Are there any spanish deserts except churros? I don't think that they will finish the meals well
I am also making sangria to accompany the meal
Your suggestions and reipe ideas will be greatly appreciated, thanks!
Answer
Here's a big list of tapas. At times I've made all of them. Yesterday I went to a paella party and brought the olives, the meatballs and the dates (spanish devils). Those 3 made a really nice group. And yes - be warned - long post ahead ;-)
TAPAS
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Roasted Bell Peppers with Honey & Almonds (some of the best roasted pepper you can have)
8 red bell peppers, quartered
4 tbsp olive oil
2 cloves garlic, thinly sliced
1 oz flaked almonds
2 tbsp honey
2 tbsp sherry vinegar
2 tbsp chopped parsley
salt and pepper
Preheat broiler to high. Place peppers, skin side up in single layer on a baking sheet. Cook under broiler 8-10 minutes until skins are blistered and blackened. Transfer to plastic bag, tie off and let cool. Peel skin when cool and chop into bite-size pieces. Place in bowl. Heat olive oil in large heavy-bottom skillet. Add garlic and cook over low heat, stirring frequently, for 4 minutes or until golden. Stir in the almonds, honey and vineagar, then pour mixture over bell pepper. Add parsley and season to taste with salt and pepper, toss well. Serve at room temperature.
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Olives with Orange & Lemon (again, awesome olives and they look really cool)
2 tbsp fennel seeds
2 tbsp cumin seeds
1 ¼ cup black olives
1 ¼ cups green olives
2 tsp grated orange rind
2 tsp grated lemon rind
3 shallots, finely chopped
pinch cinnamon
4 tbsp white wine vinegar
5 tbsp olive oil
2 tbsp orange juice (I used more - juice of one orange)
1 tbsp chopped mint
1tbsp chopped parsley
Fry the fennel and cumin seeds in a small heavy bottom skillet, shaking frequently, until they begin to pop and give off aroma. Remove from heat and let cool. Place olives, orange and lemon rind, shallots, cinnamon, and toasted seeds in a bowl. Whisk vinegar, olive oil, orange juice, mint, and parsley together in a bowl and pour over olives. Toss well and refrigerate.
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Spiced Almonds (yum, though the seasonings didn't stick as well as I'd liked)
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground coriander
1/4 teaspoon ancho chile powder
1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
1/4 teaspoon kosher salt
1/2 pound blanched almonds
Preheat oven to 350°. In medium bowl, mix all spices. Add almonds and toss to coat with the spice mixture (does this need olive oil to help make it stick?). Spread the almonds on a rimmed baking sheet and bake for about 8 minutes, stirring halfway through baking, until lightly toasted. Serve warm or at room temperature.
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Spanish Devils (freaking AMAZING - everyone loved these, even non-date eaters) Note: these use the pre-cooked Chorizo (for eating as opposed to for cooking as was explained to me at the Spanish store)
24 Medjool dates (approx 1 lb. package)
2 ounces dry chorizo, skinned and finely chopped (1/3 cup)
3 ounces Italian Fontina cheese, shredded ( 1/2 cup)
Preheat oven to 350°. Make a small slash in each date and remove the pits, keeping the dates intact. Mix cheese and chorizo together in a bow. Fill each date with chorizo and cheese, pinch them closed and set them on a baking sheet. Bake for about 12 minutes, until the cheese is melted. If they are large, cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm. The stuffed dates can be refrigerated overnight. Bake them before serving.
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Spanish Meatballs in Almond Sauce (again AMAZING - really different, we did have one person who wasn't blown away, but the rest of us fought over the leftovers the next day)
MEATBALLS:
2 oz bread, crust removed
3 tbsp water (or a little more)
1 lb ground lamb (or beef)
1 large onion, finely chopped
1 clove garlic, crushed
2 tbsp chopped flatleaf parsley
1 egg, beaten
nutmeg
flour
2 tbsp olive oil
salt & pepper
ALMOND SAUCE:
2 tbsp olive oil
1 oz bread
4 oz blanched almonds
2 cloves garlic, finely chopped
2/3 cup dry white wine
1 ¾ cup vegetable stock
salt & pepper
For meatballs: In bowl, soak bread in water for 5 minutes. With hands, squeeze out water and return bread to bowl. Add meat, onion, garlic, parsley and egg. Season with grated nutmeg and salt & pepper. Knead together to form smooth mixture. (you might want to cook a pinch in a frying pan to test taste)
Spread some flour on a plate. With floured hands, shape into about 30 meatballs, roll each in flour until coated. Heat olive oil in large heavy bottom skillet. Add meatballs in batches and cook for 4-5 minutes or until browned on all sides. Remove with slotted spoon and reserve.
To make sauce: heat olive oil in same skillet in which meatballs were fried. Break bread into pieces then add to skillet with almonds and cook gently, stirring frequently until the bread and almonds are golden brown. Add garlic and fry for an additional 30 seconds, then pour in the wine and boil for 1-2 minutes. Season with salt and pepper and let cool slightly. Transfer mixture to a food processor. Pour in vegetable stock and process until smooth.
Simmer meatballs in sauce for 25 minutes. Add salt & pepper if necessary.
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Patatas Bravas (a classic Spanish dish - there are tons of recipes on the internet - this was okay, but basically just roasted potatoes with a hot tomato sauce - a VERY spicy hot tomato sauce)
Potatoes:
1 ½ lbs potatoes, cut into 1 ½ inch pieces
¼ cup olive oil
Sauce:
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, crushed
½ tsp ground cumin
½ - 1 tsp dried chili flakes
1 tsp paprika
¼ cup dry white wine
2 tomatoes, finely chopped
1 tbsp tomato paste
dash Tabasco
1 tbsp chopped flat leaf parsley
For sauce: heat the oil in a saucepan over medium heat, add onion and cook, stirring occasionally, for 3 minutes. Add the garlic, cumin, chili and paprika and cook for 1 minute. Increase the heat to high, add the wine and simmer for 30 seconds, then reduce the heat to medium and add the tomatoes and tomato paste. Cook, stirring occasionally, for 10 minutes, or until the mixture is thick. Process the sauce in a food processor or blender until smooth.
For potatoes: Preheat the oven to 425 F. Place the potato pieces in a 12x8 inch baking dish, pour the oil over, sprinkle with some salt and toss to coat. Bake in the top half of the oven for 40 minutes, turning once, until the potatoes are cooked through and light brown.
To serve: Heat sauce in pan, stir in the Tabasco, parsley and some salt. Pour the sauce over the potatoes and serve hot.
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Garlicky Wild Mushroom Sauté (nice, simple, really good for the less adventurous eaters)
6 tablespoons extra-virgin olive oil
1 pound oyster mushrooms, tough stems trimmed, large mushrooms halved
3/4 pound shiitake mushrooms, stems discarded, caps quartered
1/2 pound chanterelle mushrooms, halved
1/2 pound enoki mushrooms
Salt and freshly ground pepper
1 large garlic clove, thinly sliced
1 teaspoon crushed red pepper
3 tablespoons dry sherry
Heat 2 large skillets over high heat. Add 2 tablespoons of olive oil to each skillet and heat until shimmering. Add half of the oyster, shiitake, chanterelle and enoki mushrooms to each skillet. Season with salt and pepper and cook without stirring until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 3 minutes. Reduce the heat to moderate and cook until all of the mushrooms are tender, about 3 minutes longer. Transfer to a platter. Add remaining 2 tablespoons of olive oil to 1 of the skillets and heat until shimmering. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute. Add the sherry and bring to a simmer; pour over the mushrooms, season with salt and pepper and toss. Serve the mushrooms warm or at room temperature.
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Chorizo with Figs (I couldn't find canned figs, but fortunately I found fresh and cooked them in wine - oh yum - very popular) Note: this uses the other kind of chorizo - the for cooking type
1 pound chorizo, cut into 1" pieces
1 small onion, sliced lengthwise
1 tablespoon olive oil
½ cup red wine
1 can figs
½ cup sugar
½ cup red wine vinegar
1 stick cinnamon
½ teaspoon cloves
Heat the oil in a medium saucepan and add the chorizo and garlic; sauté 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.
Here's a big list of tapas. At times I've made all of them. Yesterday I went to a paella party and brought the olives, the meatballs and the dates (spanish devils). Those 3 made a really nice group. And yes - be warned - long post ahead ;-)
TAPAS
__________________________
Roasted Bell Peppers with Honey & Almonds (some of the best roasted pepper you can have)
8 red bell peppers, quartered
4 tbsp olive oil
2 cloves garlic, thinly sliced
1 oz flaked almonds
2 tbsp honey
2 tbsp sherry vinegar
2 tbsp chopped parsley
salt and pepper
Preheat broiler to high. Place peppers, skin side up in single layer on a baking sheet. Cook under broiler 8-10 minutes until skins are blistered and blackened. Transfer to plastic bag, tie off and let cool. Peel skin when cool and chop into bite-size pieces. Place in bowl. Heat olive oil in large heavy-bottom skillet. Add garlic and cook over low heat, stirring frequently, for 4 minutes or until golden. Stir in the almonds, honey and vineagar, then pour mixture over bell pepper. Add parsley and season to taste with salt and pepper, toss well. Serve at room temperature.
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Olives with Orange & Lemon (again, awesome olives and they look really cool)
2 tbsp fennel seeds
2 tbsp cumin seeds
1 ¼ cup black olives
1 ¼ cups green olives
2 tsp grated orange rind
2 tsp grated lemon rind
3 shallots, finely chopped
pinch cinnamon
4 tbsp white wine vinegar
5 tbsp olive oil
2 tbsp orange juice (I used more - juice of one orange)
1 tbsp chopped mint
1tbsp chopped parsley
Fry the fennel and cumin seeds in a small heavy bottom skillet, shaking frequently, until they begin to pop and give off aroma. Remove from heat and let cool. Place olives, orange and lemon rind, shallots, cinnamon, and toasted seeds in a bowl. Whisk vinegar, olive oil, orange juice, mint, and parsley together in a bowl and pour over olives. Toss well and refrigerate.
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Spiced Almonds (yum, though the seasonings didn't stick as well as I'd liked)
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 teaspoon freshly ground pepper
1/4 teaspoon ground coriander
1/4 teaspoon ancho chile powder
1/4 teaspoon Pimentón de la Vera (smoked Spanish paprika)
1/4 teaspoon kosher salt
1/2 pound blanched almonds
Preheat oven to 350°. In medium bowl, mix all spices. Add almonds and toss to coat with the spice mixture (does this need olive oil to help make it stick?). Spread the almonds on a rimmed baking sheet and bake for about 8 minutes, stirring halfway through baking, until lightly toasted. Serve warm or at room temperature.
__________________________
Spanish Devils (freaking AMAZING - everyone loved these, even non-date eaters) Note: these use the pre-cooked Chorizo (for eating as opposed to for cooking as was explained to me at the Spanish store)
24 Medjool dates (approx 1 lb. package)
2 ounces dry chorizo, skinned and finely chopped (1/3 cup)
3 ounces Italian Fontina cheese, shredded ( 1/2 cup)
Preheat oven to 350°. Make a small slash in each date and remove the pits, keeping the dates intact. Mix cheese and chorizo together in a bow. Fill each date with chorizo and cheese, pinch them closed and set them on a baking sheet. Bake for about 12 minutes, until the cheese is melted. If they are large, cut each date in half crosswise, transfer the Spanish devils to a platter and serve warm. The stuffed dates can be refrigerated overnight. Bake them before serving.
__________________________
Spanish Meatballs in Almond Sauce (again AMAZING - really different, we did have one person who wasn't blown away, but the rest of us fought over the leftovers the next day)
MEATBALLS:
2 oz bread, crust removed
3 tbsp water (or a little more)
1 lb ground lamb (or beef)
1 large onion, finely chopped
1 clove garlic, crushed
2 tbsp chopped flatleaf parsley
1 egg, beaten
nutmeg
flour
2 tbsp olive oil
salt & pepper
ALMOND SAUCE:
2 tbsp olive oil
1 oz bread
4 oz blanched almonds
2 cloves garlic, finely chopped
2/3 cup dry white wine
1 ¾ cup vegetable stock
salt & pepper
For meatballs: In bowl, soak bread in water for 5 minutes. With hands, squeeze out water and return bread to bowl. Add meat, onion, garlic, parsley and egg. Season with grated nutmeg and salt & pepper. Knead together to form smooth mixture. (you might want to cook a pinch in a frying pan to test taste)
Spread some flour on a plate. With floured hands, shape into about 30 meatballs, roll each in flour until coated. Heat olive oil in large heavy bottom skillet. Add meatballs in batches and cook for 4-5 minutes or until browned on all sides. Remove with slotted spoon and reserve.
To make sauce: heat olive oil in same skillet in which meatballs were fried. Break bread into pieces then add to skillet with almonds and cook gently, stirring frequently until the bread and almonds are golden brown. Add garlic and fry for an additional 30 seconds, then pour in the wine and boil for 1-2 minutes. Season with salt and pepper and let cool slightly. Transfer mixture to a food processor. Pour in vegetable stock and process until smooth.
Simmer meatballs in sauce for 25 minutes. Add salt & pepper if necessary.
__________________________
Patatas Bravas (a classic Spanish dish - there are tons of recipes on the internet - this was okay, but basically just roasted potatoes with a hot tomato sauce - a VERY spicy hot tomato sauce)
Potatoes:
1 ½ lbs potatoes, cut into 1 ½ inch pieces
¼ cup olive oil
Sauce:
1 tbsp olive oil
1 small onion, chopped
1 clove garlic, crushed
½ tsp ground cumin
½ - 1 tsp dried chili flakes
1 tsp paprika
¼ cup dry white wine
2 tomatoes, finely chopped
1 tbsp tomato paste
dash Tabasco
1 tbsp chopped flat leaf parsley
For sauce: heat the oil in a saucepan over medium heat, add onion and cook, stirring occasionally, for 3 minutes. Add the garlic, cumin, chili and paprika and cook for 1 minute. Increase the heat to high, add the wine and simmer for 30 seconds, then reduce the heat to medium and add the tomatoes and tomato paste. Cook, stirring occasionally, for 10 minutes, or until the mixture is thick. Process the sauce in a food processor or blender until smooth.
For potatoes: Preheat the oven to 425 F. Place the potato pieces in a 12x8 inch baking dish, pour the oil over, sprinkle with some salt and toss to coat. Bake in the top half of the oven for 40 minutes, turning once, until the potatoes are cooked through and light brown.
To serve: Heat sauce in pan, stir in the Tabasco, parsley and some salt. Pour the sauce over the potatoes and serve hot.
__________________________
Garlicky Wild Mushroom Sauté (nice, simple, really good for the less adventurous eaters)
6 tablespoons extra-virgin olive oil
1 pound oyster mushrooms, tough stems trimmed, large mushrooms halved
3/4 pound shiitake mushrooms, stems discarded, caps quartered
1/2 pound chanterelle mushrooms, halved
1/2 pound enoki mushrooms
Salt and freshly ground pepper
1 large garlic clove, thinly sliced
1 teaspoon crushed red pepper
3 tablespoons dry sherry
Heat 2 large skillets over high heat. Add 2 tablespoons of olive oil to each skillet and heat until shimmering. Add half of the oyster, shiitake, chanterelle and enoki mushrooms to each skillet. Season with salt and pepper and cook without stirring until browned on the bottom, about 4 minutes. Stir and cook until browned all over, about 3 minutes. Reduce the heat to moderate and cook until all of the mushrooms are tender, about 3 minutes longer. Transfer to a platter. Add remaining 2 tablespoons of olive oil to 1 of the skillets and heat until shimmering. Add the garlic and crushed red pepper and cook over low heat until the garlic is golden, about 1 minute. Add the sherry and bring to a simmer; pour over the mushrooms, season with salt and pepper and toss. Serve the mushrooms warm or at room temperature.
__________________________
Chorizo with Figs (I couldn't find canned figs, but fortunately I found fresh and cooked them in wine - oh yum - very popular) Note: this uses the other kind of chorizo - the for cooking type
1 pound chorizo, cut into 1" pieces
1 small onion, sliced lengthwise
1 tablespoon olive oil
½ cup red wine
1 can figs
½ cup sugar
½ cup red wine vinegar
1 stick cinnamon
½ teaspoon cloves
Heat the oil in a medium saucepan and add the chorizo and garlic; sauté 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.
What midday meal should i cook for a person who is on a slimming diet + me included?
DaMo
I have an assignment to cook for 2 people a midday meal for me and a person on a slimming diet
what should I cook? It probably doesn't have any carbohydrates in it and salt.
Please someone help me.
Send me recipes if you have
thx
Answer
I thinnk saldas are great - they are so versitie. And, some great soup. Here are some of my favorites:
Thai Waterfall Beef Salad
This beef salad recipe offers a feast of flavors & textures with every bite! This salad is based on the famous "Waterfall Beef" dish in Thailand, so called because of the splashing sound of juices falling on a hot grill. The beef is lightly grilled or oven-broiled, sliced thinly, then served with a mixture of salad greens & fresh papaya along with a special Thai dressing. Serve as the main course for a nutritious & oh-so-delicious dinner that's naturally high in protein & low in carbs.
1 to 2 sirloin steaks, depending on the amount of meat you prefer
Marinade:
2 tablespoon oyster sauce
2 tablespoon soy sauce
1 tablespoon lime or lemon juice
2 tablespoon brown sugar
For Salad:
1 large bowl salad greens
1 cup bean sprouts
handful of fresh mint or basil leaves, lightly chopped or torn
1 cup fresh coriander
1 cup fresh papaya, cubed (for tips on buying & preparing papaya, see below)
1 cup cherry tomatoes, left whole or sliced in half
Dressing:
2 tablespoon fish sauce (available at Asian food stores)
3 tablespoon lime or lemon juice
1+1/2 tablespoon soy sauce
1/2 teaspoons cayenne pepper
1 teaspoon brown sugar
2 tablespoon toasted & ground sticky rice, OR 2 tablespoon ground peanuts
Preparation:
For tips on preparing fresh papaya, see: Buying & Preparing Papaya.
Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
For the ground sticky rice: Place 2 tablespoon uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop & is lightly toasted. Remove rice from the pan & allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestel & mortar.
Combine all salad dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves. Then prepare your bowl of greens & other salad ingredients.
Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
To Oven-Broil the Steak:
Set oven to BROIL setting. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.
While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
Portion out salad onto serving plates or bowls.
Slice the steak as thinly as you can. Top each portion with a generous amount of sliced sirloin & serve immediately. ENJOY!
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Cream of Carrot Soup
1 1/2 pounds carrots, peeled & sliced (about 7 or 8 medium to large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons sugar
3 fresh sprigs thyme or 1 teaspoon dried thyme
2 medium potatoes, peeled, coarsely chopped
5 cups chicken stock
1/2 cup whipping cream
1/2 cup Maderia or sweet sherry
Salt & pepper to taste
Dash of cayenne pepper
Cook carrots with butter, sugar, thyme & potatoes in 4-quart pot over medium heat until carrots soften, about 10 minutes. Add stock & bring to simmer. Simmer soup until potatoes can be crushed with spoon, about 15 minutes.
Cool soup slightly. Working in small batches, transfer soup to blender or food processor. Puree until smooth. Return mixture to soup pot & whisk in cream & wine. Add salt & peppers. Return to heat & bring back to simmer. Remove from heat. Makes 6 servings.
Source: Mimma's, 1307 E. Brady St. Milwaukee, WS
I thinnk saldas are great - they are so versitie. And, some great soup. Here are some of my favorites:
Thai Waterfall Beef Salad
This beef salad recipe offers a feast of flavors & textures with every bite! This salad is based on the famous "Waterfall Beef" dish in Thailand, so called because of the splashing sound of juices falling on a hot grill. The beef is lightly grilled or oven-broiled, sliced thinly, then served with a mixture of salad greens & fresh papaya along with a special Thai dressing. Serve as the main course for a nutritious & oh-so-delicious dinner that's naturally high in protein & low in carbs.
1 to 2 sirloin steaks, depending on the amount of meat you prefer
Marinade:
2 tablespoon oyster sauce
2 tablespoon soy sauce
1 tablespoon lime or lemon juice
2 tablespoon brown sugar
For Salad:
1 large bowl salad greens
1 cup bean sprouts
handful of fresh mint or basil leaves, lightly chopped or torn
1 cup fresh coriander
1 cup fresh papaya, cubed (for tips on buying & preparing papaya, see below)
1 cup cherry tomatoes, left whole or sliced in half
Dressing:
2 tablespoon fish sauce (available at Asian food stores)
3 tablespoon lime or lemon juice
1+1/2 tablespoon soy sauce
1/2 teaspoons cayenne pepper
1 teaspoon brown sugar
2 tablespoon toasted & ground sticky rice, OR 2 tablespoon ground peanuts
Preparation:
For tips on preparing fresh papaya, see: Buying & Preparing Papaya.
Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
For the ground sticky rice: Place 2 tablespoon uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop & is lightly toasted. Remove rice from the pan & allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestel & mortar.
Combine all salad dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves. Then prepare your bowl of greens & other salad ingredients.
Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
To Oven-Broil the Steak:
Set oven to BROIL setting. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.
While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
Portion out salad onto serving plates or bowls.
Slice the steak as thinly as you can. Top each portion with a generous amount of sliced sirloin & serve immediately. ENJOY!
=============================
Cream of Carrot Soup
1 1/2 pounds carrots, peeled & sliced (about 7 or 8 medium to large)
4 tablespoons (1/2 stick) unsalted butter
2 teaspoons sugar
3 fresh sprigs thyme or 1 teaspoon dried thyme
2 medium potatoes, peeled, coarsely chopped
5 cups chicken stock
1/2 cup whipping cream
1/2 cup Maderia or sweet sherry
Salt & pepper to taste
Dash of cayenne pepper
Cook carrots with butter, sugar, thyme & potatoes in 4-quart pot over medium heat until carrots soften, about 10 minutes. Add stock & bring to simmer. Simmer soup until potatoes can be crushed with spoon, about 15 minutes.
Cool soup slightly. Working in small batches, transfer soup to blender or food processor. Puree until smooth. Return mixture to soup pot & whisk in cream & wine. Add salt & peppers. Return to heat & bring back to simmer. Remove from heat. Makes 6 servings.
Source: Mimma's, 1307 E. Brady St. Milwaukee, WS
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Title Post: What should I cook for a Spanish dinner?
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Thanks For Coming To My Blog
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