Portuguese Recipes??
greeney...@webtv.net
I'm trying to make a special dinner ... thanks.
BOB
<greeney...@webtv.net> wrote in message
news:18952-3D...@storefull-2297.public.lawson.webtv.net...
> Where can I find, or does anyone have any good portuguese recipes???
> I'm trying to make a special dinner ... thanks.
>
>
I don't know exactly what you want, but I went to www.google.com and typed
in
portuguese recipe
and come up with this:
http://www.google.com/search?hl=en&ie=UTF8&oe=UTF8&q=portuguese+recipe&btnG=
Google+Search
It should at least be a good starting point unless you are just fishing for
a variation of recipes from Europe, in which case you will probably need
some better fish hooks¿¿¿
BOB
goddess
if anyone has it--they will! Good luck..goddess
" BOB" <sail...@prodigy.net> wrote in message
news:21wQ8.152$oE.35...@newssvr15.news.prodigy.com...
Brian Connors
" BOB" <sail...@prodigy.net> wrote:
Emeril's cookbooks have a few; he's half-Portuguese (there's a very
heavy Portuguese contingent in SE Mass), and a few of his mom's dishes
pop up from time to time. Check Emeril's TV Dinners and Prime Time
Emeril.
BTW: a good choice would be Portuguese cod cakes -- basically salt cod
mixed with mashed potatoes and made into fritters.
/Brian
Jack Schidt
> I'm trying to make a special dinner ... thanks.
>
>
>
>
Portuguese Kale Soup
Ingredients :
pigs feet or hocks
3 potatoes, diced
1 can red or white beans with liquid
1 1/2 lbs. kale or collard greens sliced
1/3 head cabbage, chopped
1 Choricio(hot Portuguese sausage)
Instructions :
Wash meat and place in large pot with water. Cook for one hour, then add all
other ingredients, bring to a boil, then simmer for 2 hours . Add salt and
pepper to taste, simmer for 15 min. Tastes even better if cooked the day
before!
This is a Portuguese national peasant dish that is an important part of life
in the Azores islands. Nourishing, delicious, and very nutritious !!
If you prefer, beef shanks can be used instead of pigs feet
Submitted_by : Vivian Gomes
City : New Bedford
State : Mass.
Country : USA
Note that the recipe comes from New Bedford, Mass.
Jack Lisbon
Alan Zelt
>
> Where can I find, or does anyone have any good portuguese recipes???
> I'm trying to make a special dinner ... thanks.
* Exported from MasterCook *
Fall River Boiled Dinner
Recipe By : Emeril Lagasse, Food and Wine
Serving Size : 1 Preparation Time :0:00
Categories : Beef Dinner
Main Dish Meats
Pork Portuguese
Sausage Stew
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 whole chicken legs (about 2 1/2 pounds)
1 pound boneless beef chuck roast
1 pound boneless pork shoulder
1/2 pound linguiça or kielbasa
1/2 pound chorizo (about 4 links)
1/4 pound meaty slab bacon in 1 piece
6 garlic cloves
4 bay leaves
2 quarts water
Salt and freshly ground pepper
4 medium turnips -- peeled and quartered
3 medium carrots -- cut into 1-inch
pieces
1 pound medium new potatoes -- quartered
1 small green cabbage (about 1 3/4 pounds) -- cut into 8
wedges
1/4 cup finely chopped flat-leaf parsley
White rice -- for serving
MAKE AHEAD:
The recipe can be prepared through Step 1 and refrigerated for up to 3
days. Reheat the meats in the broth before proceeding.
1. In a large soup pot, combine the chicken, beef, pork, linguiça,
chorizo, bacon, garlic and bay leaves; cover with the water. Season with
salt and pepper and bring to a boil. Cover partially and cook over low
heat until all of the meats are tender, about 1 hour and 15 minutes for
the chicken, sausages and bacon and 1 hour and 45 minutes for the beef
and pork. As the various meats are done, transfer them to a large
platter and cover loosely with foil.
2. When all the meats have cooked, bring the liquid to a boil and add
the turnips, carrots, potatoes and cabbage. Cover and cook over
moderately low heat until the vegetables are tender, about 30 minutes.
Stir in the parsley and season with salt and pepper.
3. Meanwhile, slice the beef and pork across the grain 1/2 inch thick
and the sausages 1 inch thick. Cut the chicken legs into thighs and
drumsticks. Arrange the meats on a large, deep platter and cover loosely
with foil. Pat the bacon dry and finely dice it. In a small skillet,
fry the bacon over moderately high heat until crisp, about 5 minutes.
Drain the bacon on paper towels.
4. Using a slotted spoon, transfer the vegetables to the platter;
discard the bay leaves. Ladle some of the hot broth over the meat and
vegetables and sprinkle with the bacon. Serve hot with rice.
Lagasse's father made this dinner al-most every Sunday using linguiça,
a long, dry Portuguese sausage made with coarsely chopped pork, garlic
and paprika. Any type of sausage can be substituted for the linguiça.
WINE RECOMMENDATION:The hearty flavors of the various meats in this
dish suggest a medium-bodied red with bright fruit and a touch of
tannin. Look for the1997 Sogrape Aragones Alentejo Herdade do Peso or
a Portuguese Cabernet, such as the 1995 J.P. Vinhos Terras do Sado
Quinta do Bacalhôa.
SERVINGS: 8
- - - - - - - - - - - - - - - - - -
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener
Evelyn Chester
Lombo Fresco de Poco em Vinho d'Alhos
1 4lb. loin or shoulder of pork
Marinade:
1 cup vinegar
1 cup red or white wine
2 cups water
2 large onions, sliced
1 small clove garlic, crushed
2 bay leaves
Fresh chopped parsley
red pepper to taste
Mix ingredients for the marinade in large china
bowl and place meat in it. Cover and let stand
for 24 hours or more. Turn the meat several
times.
Drain liquid from the meat and save for basting
place meat in a pan and roast for 21/2 to 3 hours at 350, or until meat
is cooked. Baste
frequently with marinade. Smell is wonderful.
You can add potatoes with the meat about an
hour before the meat is cooked.
I have a recipe for sweet rice pudding some
where, will post if you want it.
Evelyn
greeney...@webtv.net
recipe...
Smithfarms 100% Kona
<alz...@worldnet.att.netFINNFAN> wrote:
>greeney...@webtv.net wrote:
>>
>> Where can I find, or does anyone have any good portuguese recipes???
>> I'm trying to make a special dinner ... thanks.
>
Me, too and That recipe sounded fabulous! To be brief, I belong to a
once a month Gourmet never-have-made-the-recipe-before Club. In 2
weeks we are having our monthly dinner and the theme is food from
Lisbon, Portugal, and I have to bring a Portuguese starch to the
dinner. Any ideas. *btw I think it has to be from Portugal because
we have a lot of "local" type Portuguese recipes here in Hawaii, and
we wanted authentic from Portugal. Any ideas would be very
appreciated! TIA!
with aloha, C. Smith
http://www.smithfarms.com
Farmers & Sellers of 100%
Kona Coffee & other Great Stuff!
Henry
dinner. Any ideas >>
This recipe has been in my family for years. It comes from my great grandmother
who brought it with her from Portugual to Massachusetts.
Onolicious! Ono Sonny Bono the next day too!
Batatas y chourico
(A spicey potato and Portuguese sausage dish)
(as a main dish use more chourico, as a side dish use less.)
Take and 3/4" cube an appropriate amount of potatoes.
In a large pan add some oil and brown the potatoes on all sides (remove and set
aside). Place the chourico (Portuguese sausage) in the same pan and sear on all
sides (remove, slice into 1" pieces and set aside).
Saute a diced onion or two until clear. Add a desired amount of chopped garlic
and saute, stopping BEFORE the garlic turns brown. Add the potatoes and
chourico, a 1/4 cup of olive oil and enough water to come to half the depth of
all ingredients. When water begins to boil, reduce to simmer and add paprika,
salt and pepper to taste.
Stir occasionally, serve when potatoes are tender and juice is thickened
(replace water when necessarry).
Toss with a little unsalted butter, a little olive oil and crushed red pepper
or pepper flakes.
Notes: I know this recipe is vague, but I'm not sure how many people you're
cooking for and when it is made in my family it is more of a "feel" recipe.
Try to use Chourico and not Linguica. I am familar with the "Portuguese
Sausage" of Hawaii and it tends to be a little too mild and generic when
compared to it's Portuguese counterpart.
Real Portuguese chourico is red, very spicy (usually) and is made from chunkier
pieces of meat than Linguica and it's Hawaiian counterpart.
If you want a recipe for chourico, I can post a good one here that is far less
vague than the recipe above.
If you need me to be more specific about the above recipe, just let me know how
many people it is for and I will do...
Malama pono
Laytahs
-Henry
Puester
>
> << I have to bring a Portuguese starch to the
> dinner. Any ideas >>
>
> This recipe has been in my family for years. It comes from my great grandmother
> who brought it with her from Portugual to Massachusetts.
>
> Onolicious! Ono Sonny Bono the next day too!
>
> Batatas y chourico
>
> (A spicey potato and Portuguese sausage dish)
>
> (as a main dish use more chourico, as a side dish use less.)
MY grandmother always made this with fresh string beans
(from Portugal to MA, also.)
gloria p
Dimitri
> I'm trying to make a special dinner ... thanks.
Go here:
http://www.recipesource.com/ethnic/europe/portuguese/
You'll find:
1. Arroz De Polvo
2. Arroz De Polvo(Octopus Rice)
3. Batas A Portuguesa- Portuguese Fried Potatoe
4. Fish Portuguese
5. Iscas (Lisbon Liver)
6. Leg Of Baby Goat, Portuguese Style
7. Leg Of Baby Goat, Portuguese Style
8. Leg of Baby Goat, Portuguese Style
9. Massa Sovada(Portuguese Sweet Bread)
10. Massa Sovada(Portuguese Sweetbread)
11. Mussels A La Portuguese
12. Nero Wolfe's Bacalhau (Portugese Salt Cod)
13. Nero Wolfe's Bacalhau (portuguese Salt Cod)
14. Peixe Oporto (Baked Fish with Port Wine Sauce)
15. Pork with Clams(Porco com ameijoas a Alentejana)
16. Portugal: Piri-Piri Sauce
17. Portugese Sweet Bread
18. Portuguese Almond and Potato Cake
19. Portuguese Almond& Potato Cake
20. Portuguese Biscotti
21. Portuguese Broa(Corn Bread)
22. Portuguese Chili Beans
23. Portuguese Clam Stew with Garlic Croutons
24. Portuguese Coffee Buttercake
25. Portuguese Easter Bread
26. Portuguese Eggs With Peas
27. Portuguese Fisherman's Stew
28. Portuguese Pork Tenderloin
29. Portuguese Potato& Giblet Stuffing
30. Portuguese Soup
31. Portuguese Soup
32. Portuguese Sweet Bread
33. Portuguese Sweet Bread 2
34. Portuguese Sweet Bread for ABM
35. Portuguese Sweet Bread(Pao Doce [Part 1])
36. Portuguese Sweet Bread(Pao Doce)
37. Portuguese White Bread
38. Portuguese-Style Rice
39. Rabanadas(Portuguese Fried Toast)
40. Salmon Vina Olki(Portuguese)
41. Snails, Portuguese Style
Dimitri
Smithfarms 100% Kona
wrote:
>
><greeney...@webtv.net> wrote in message
>news:18952-3D...@storefull-2297.public.lawson.webtv.net...
>> Where can I find, or does anyone have any good portuguese recipes???
>> I'm trying to make a special dinner ... thanks.
>
>Go here:
>
>http://www.recipesource.com/ethnic/europe/portuguese/
>
Oh wow, thank you all so much for your generosity in sharing!!!! I
had no idea.
Lots of people came from Portugal to Hawaii too. And as a result we
have wonderful Malasadas and Portuguese Sausage is just about a staple
here.
I am so appreciative of the information this group gave.
With aloha from the middle of the Pacific,
Evelyn Chester
Pudim d'Arroz Douce
1/2 cup rice
1/2 cup sugar
3 egg yolks and 1 whole egg beaten together
lightly with a fork
1 cp milk, scalded
1 teas. lemon extract 2 cups boiling water
1/2 teas. salt
cinnamon
1 piece of lemon peel
Add the rice and lemon peel to 2 cups boiling
water, stir well. Cover and simmer for 20 to 25 minutes, stirring
constantly to prevent sticking-
the rice will be nearly dry when cooked. Set
aside while you scald the milk
Return rice to the fire, add sugar and mix well.
Then gradually add the scalded milk and stir.
Simmer for about 10 minutes or so, until most
of the milk is absorbed. add the beaten eggs,
folding in thoroughly. Remove from heat, add
lemon extract, pudding will be on the dry side.
Sprinkle with cinnamon. Can be served warm
or cold topped with whipped cream.
Let us know how dinner turns out.
Evelyn
Victor Sack
> Where can I find, or does anyone have any good portuguese recipes???
> I'm trying to make a special dinner ... thanks.
Here's a Portuguese lamb liver recipe from _The Real Meat Cookbook_ by
Frances Bissell.
Victor
Iscas
1 1/2 lb/680 g lamb's liver, in a piece
1/4 pt/140 ml extra virgin olive oil, and more for oiling the casserole
1/4 pt/140 ml dry white wine
1 mild onion, peeled and thinly sliced
salt
pepper
chopped fresh coriander leaves
Remove and discard any piping from the liver and cut into little
finger-size pieces. Put in a bowl and mix well with the oil and wine.
Stir in the onion rings. Cover, refrigerate and marinate overnight.
A lidded casserole, not too heavy for you to pick up and shake, or a
wide sauté pan, is best for cooking the liver. Strain the meat and
marinade and reserve the marinade. Heat the casserole, add a tablespoon
of olive oil, and, when it is very hot, put in the liver a handful or so
at a time so as not to crowd the pan, which lowers the temperature and
causes the meat to steam rather than fry. Put on the lid and shake the
casserole vigorously. Return it to the heat and cook for 2-3 minutes to
just cook the liver. Remove each batch as it is cooked and keep warm in
a serving dish.
When you have removed the last of the liver, pour the marinade into
the casserole and boil until reduced by half. Season to taste and pour
the sauce over the liver. Scatter the chopped coriander leaves on top
before serving.
miss...@cheerful.com
Bacalhau
1½ - 2 lbs lbs soaked dried salt cod
2 large onions, sliced
6 T butter
1 clove garlic, minced
3 large potatoes
2 T bread crumbs
10 pitted green olives
10 black olives
4 hard-cooked eggs
½ cup chopped parsley
wine vinegar
olive oil
fresh ground black pepper
Put cod into saucepan and add enough cold water to cover. Bring to
boil, reduce heat and simmer for 15 min or until fish is tender.
Drain; remove skin and bones. Flake meat with fork into large pieces.
Saute onions in 3 T of butter until tender and golden. Add garlic.
Boil unpeeled potatoes in salted water. When tender (about 20 min),
remove from heat and put under running cold water and remove skins.
Drain and slice into ¼-inch pieces.
Preheat oven to 350F. Grease 1 ½ - quart casserole with remaining 3 T
butter. Arrange a layer of half potatoes, then half cod and half
onions. Sprinkle with pepper and repeat layering. Sprinkle bread
crumbs over top layer.
Bake for 15 min or until heated through and lightly browned. Before
serving, garnish top with olives and eggs; sprinkle with parsley.
Serve with wine vinegar and oil and black pepper.
Makes 4 servings.
From The Nero Wolfe Cookbook
Puester
>
> 1½ - 2 lbs lbs soaked dried salt cod
> 2 large onions, sliced
> 6 T butter
> 1 clove garlic, minced
> 3 large potatoes
> 2 T bread crumbs
> 10 pitted green olives
> 10 black olives
> 4 hard-cooked eggs
> ½ cup chopped parsley
> wine vinegar
> olive oil
> fresh ground black pepper
>
It's very authentic and is listed on Portuguese menus as
"Bacalhau a Gomes de Sa". I don't know who Mr. Gomes de Sa
was, but I like his style.
gloria p
Istvan
greeney...@webtv.net writes
>Where can I find, or does anyone have any good portuguese recipes???
>I'm trying to make a special dinner ... thanks.
>
post under the "South American food shop in Paris?" thread currently on
the newsgroup.
Istvan
--
omnes docendo discimus