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Seviche
This seviche recipe was given to me by a dear friend from Ecuador. You can use raw shrimp, scallops, or fish instead of oysters.
Sun-Dried Tomato Tapenade
A delicious take on the usual sun-dried tomato tapenade but don't be tempted to use California sundried tomatoes because they are too sweet. I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Chickpeas and Chorizo
Chickpea chorizo is a popular Spanish dish served as tapas — and sometimes as a full stew. This recipe includes potatoes to make the dish heartier. Serve with a citrus and fennel salad and some crusty bread for a complete meal. I like to leave the garlic cloves whole and spread them on bread during the meal. If you don't care to do this, reduce the amount of garlic and chop before adding with the sherry.
Mini Ham And Cheese Rolls
These are fantastic for both a super bowl party or a luncheon tea. They are addictive, so be sure to make an extra batch.
Tortilla Española
I make this Spanish tortilla recipe all the time at home. My boyfriend's family is Spanish, and he loves this dish. It's easy to prepare and always a crowd-pleaser. Traditionally, this dish uses only onions, potatoes, and egg; however, I like to add a little green, either parsley or chives.
City Ceviche
This city ceviche recipe is an excellent appetizer to enjoy with friends when San Francisco's Indian summers warm up the city. While marinating in citrus juice overnight is the way to "cook" fish in ceviche, I found that the poaching process is faster and the best and easiest way to judge if it's cooked. I often buy precooked shrimp (not frozen!) and poach the scallops. It's best served with cold beer (we prefer Pacifico) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions.
Shrimpcargot
After having these shrimp as an appetizer at a restaurant, I have been trying to duplicate the recipe. Serve these "shrimpcargot" with bread to mop up the extra yummy garlic butter!
Crispy Tuna Croquettes
Tuna, panko, and fresh herbs are used to create delicious Spanish tapas-inspired bite-size croquettes with garlic aioli for dipping. Garnish with sprigs of parsley.
Sweet Pickled Eggs
Simple and easy to prepare, these sweet pickled eggs will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread, and assorted cheeses.
Pickled Eggs with Beet Juice
These pickled eggs are made with beet juice and pickling spice. Their rosy color adds a wow factor to salads, cheese boards, or a platter of deviled eggs.
Pickled Eggs
This pickled egg recipe is one that my dad has made for years. They take 5 days to be ready to eat, but they are well worth the wait!
Yellow Pickled Eggs
This is a recipe for Amish-style yellow pickled eggs. They go nicely with red beet pickled eggs.
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