Spanish chorizos are different from Latin American chorizos.Small fried Spanish chorizo sausage appetizers to be served cold with cheeses, olives, and other snacks. My tapas recipes go back to the 1980’s Spanish cookbook from Penelope Casas, with modifications. She used to call these miniature sausages chorisitos.#GoldenApron23

This snack is served with toothpicks, so you can mix the ingredients yourself:Half a hardboiled egg with chimichurra sauce on top, fried salmon, artichoke hearts and olives.

Slice Yukon Potatoes in half lengthwise horizontally, cover the bottom of a large cast iron pan with the halves, single layer, four or five potatoes will cover the bottom.Yukon potatoes are 3” long and 2” thick. Perfect to cut in 1” square chunks, 6 per potato. They must fit in a single layer in your cast iron pan, to be oven baked to perfection in 30 minutes. Crispy crunchy on the outside, soft on the inside.

Instead of natural manzanita charcoal, I made an oak wood fire in my grill and followed the recipe from cook pad chef Silvia using her ilFornino recipe to grill large scampi for guests.It just happens that my home built stainless steel grill has a 10” wide side door, a chimney and a flat cooking surface, so I built an oak wood fire in the back of the grill and slid a 9” cast iron pan with marinated scampi in the front when the temperature was up to 550F degrees. Thank you, Silvia.

Here's a traditional Spanish tapas that's actually easy to make at home! Thanks to this recipe and the olive oil from Spain that you fry them in. Try this out for yourself and see how our recipe will give you croquettes that are crunchy on the outside and soft on the inside! Yum!

I wanted to make croquettes with the satoimo that I bought (quite normal, eh?). Using leftover ham and cheese sounds cheap, but it's actually really tasty! It's also good served with sauce, but it goes perfectly with mayonnaise, so I also recommend this to mayonnaise-lovers!＊Don't forget the ham & cheese if you're a mayonnaise-lover! These are tasty even after they've been microwaved. Recipe by Miroku

My parents sent me a lot of potatoes, so I made potato croquettes imitating TANITA restaurant's baked kabocha squash croquettes recipe.(TANITA a company that makes body scales and other scales, is also famous for providing healthy lunch menus in office cafeterias.)＊ In Step 5, when you cut the cheese, be careful not to pull on the knife, otherwise it will cut right through through the plastic wrapper.＊ I am using a 1000W toaster oven., just as a reference point.＊ The cheese and the bacon add enough salty flavor. Recipe by Tamaco

This time of year I get sick of ham and turkey, this is something different and my oldest son will eat these up

I've found several recipes for cream croquettes here, even tried making a few, but I've had to make my own since I've had to make way too many adjustments to the existing recipes I've found to accommodate our tastes. 🇯🇵🦀

I turned nikujaga into croquettes, and the turned out sticky with a different taste, and it made me want to eat Japanese-style croquettes.You don't have to add butter if you hate the smell. Boil until the juices have evaporated. These are delicious cold or in a bento! Recipe by Midorenja-

I use this recipe to make both oval croquettes and the patties. I like the oval ones because they are fluffier, but my husband loves just the patty. So I always make both :)

Butchers use lard in the frying oil, but vegetable oil alone is delicious enough!● Make sure the cook the potatoes in their skins.● If you add flour and water to the beaten egg coating, the croquettes will stay crisp even when they're cold.● Deep fry the croquettes at a high temperature for a short time, i.e. at 200 °C for less than 2 minutes.● Don't use new potatoes.● Don't forget to add the nutmeg. Recipe by Cooking S Papa