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Her first book, Elena's Famous Spanish and Mexican Recipes (1944), made her "a national sensation for decades" according to the Los Angeles Times. [1] Zelayeta was the first Latina American with a televised cooking show when she starred in It's Fun to Eat , broadcast throughout California.
2 jar (16 ounces each) Pace® Picante Sauce; 1 bottle (about 8 ounces) clam juice; 1 / 4 cup dry white wine or water; 1 package (about 3 1/2 ounces) chorizo sausage, sliced; 2 1 / 2 lb cod or haddock or snapper fillets, cut into large pieces
Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the sauce pot.
The influential cooking book 1080 recetas de cocina by Simone Ortega (first published in 1972) became a hit in Spain, remaining as of 2019 the third best-selling book ever in the history of the country after Don Quixote and the Bible. [44]
a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
Once the quinoa is cooked, immediately chill. Once the quinoa is cool add it to a large bowl with all of the ingredient and mix thoroughly. Chill before serving.
The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes (1901) by Mrs. W.G. Waters; Various cookbooks (between 1903 and 1934) by Auguste Escoffier; Edmonds Cookery Book (1908) by T.J. Edmonds Ltd; Household Searchlight Recipe Book (1931) by Ida Migliario, Zorada Z. Titus, Harriet W. Allard, and Irene Nunemaker
Consumption of this simple dish resurfaced during economic downturns and upheavals, such as the Spanish Civil War, earning it the name gachas de los años difíciles (gachas of the hard years). Certain modern chefs argue, though, that well-prepared gachas is not necessarily a coarse dish.