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Portuguese Food Recipes

Find great Portuguese Recipes @ 123easyaspie.com.

Q: portuguese-recipes?
need recipes for daughter’s report on portugal and she needs a recipe to make with her report

A: Authentic Portugese Ham Balls

1 lb ground portugese pork
1 lb ground cooked ham
2 portugese eggs
3/4 cup portugese milk
2/3 cup shredded wheat cereal, crushed
Sauce:
1 1/2 cups brown portugese sugar
2/3 cup water
1/3 cup vinegar
3/4 t. ground portugese mustard

Combine the meat mixture and roll it into balls. Place in a greased 9×13 baking dish. Stir the sauce ingredients together and bring them to a boil. Simmer four minutes, then pour over the portugese ham balls. This bakes at 350 for one hour.

Q: Portuguese recipes?!?
I lived in the Azores for two years and am missing some of the food there. Does anyone have a recipe for Shrimp Cataplana (I know it had cheese, cream, and ketchup in it) or a pudding that most restaurants just referred to as the House Pudding (I think it had like crushed oreos, cream, etc in it)?

A: try putting it into google, portugese recipes

http://www.recipezaar.com/recipes/portuguese

http://www.thegutsygourmet.net/spain.html

http://www.portuguese-recipes.com/

Q: brazilian portuguese or just portuguese recipes?
brazilian portuguese recipes?
i am brazilian portuguese and have never had the chance to explore my heritage for personal reasons. i would really like to try some of their recipes if anyone has some. any recipe is appreciated.

A: I did some research and found 2 authentic sites with traditional Portuguese and Brazilian recipes. The first is an authentic Brazilian recipe and the 2nd is a site devoted to Brazilian-Portuguese cuisine and culture. I hope you enjoy!

Pastel com o Diabo Dentro
(Pastry with the Devil Inside)
by Cherie Hamilton
from Cuisines of Portuguese Encounters
(Hippocrene Books, 2001)
Makes about 24 pastries

This appetizer gets its name from the hot peppers in the filling. Be sure to use fresh tuna, if available, because the hot pepper marinade permeates the raw fish and gives it a more pungent flavor. The combination of sweet potato, cornmeal, and tuna may seem strange at first, but just one bite will convince you otherwise. “Fantastic” will be your response. Double the recipe if you are planning a party. These pastries, along with soup and salad, also make a nice lunch.

convert Ingredients
Pastry
2 large sweet potatoes, unpeeled (about 2 1/2 pounds)
2 cups finely ground yellow cornmeal or regular cornmeal

Filling
1 pound fresh tuna, chopped fine by hand, or 2 (6-ounce) cans tuna
1 teaspoon salt
1 to 2 tablespoons red-pepper flakes, or 2 chile peppers, finely chopped
3 large cloves garlic, minced
1 tablespoon white vinegar
2 tablespoons vegetable oil
1 medium yellow onion, coarsely chopped
1 large tomato, finely chopped
2 teaspoons tomato paste

Vegetable oil for frying

Buy the Book Method
PASTRY
1. Wash potatoes and place in a 5-quart pot with water to cover. Bring to a boil, reduce heat, and simmer until potatoes are tender (about 30 minutes). When potatoes are done, remove from pot, cool, and save the water. Peel potatoes, cut into cubes, and mash until all lumps disappear.

2. With a wooden spoon, stir in cornmeal, 1/2 cup at a time. Continue to add flour until mixture forms a soft dough. If dough becomes too dry, add a teaspoon or two of the water from the boiled potatoes. Roll dough into a ball, cover with a damp cloth, and refrigerate while you prepare the filling.

FILLING
1. Place tuna in a small bowl. Add salt, red-pepper flakes, garlic, and vinegar and mix well. Marinate tuna for 30 minutes.

2. Heat oil in medium fry pan, add chopped onion and sauté until soft and transparent. Add tomato and tomato paste, mix well, and simmer 5 minutes or until tomato is soft. Stir in the tuna mixture and cook over low heat for about 5 minutes (or, if using canned tuna, until mixture is heated through). Add water from potatoes, as needed, so that the mixture remains moist. Remove from heat and cool.

3. Remove dough from refrigerator. Spread a sheet of plastic wrap on counter. Place 1 heaping tablespoonful of dough, about the size of a golf ball, in the center of the plastic wrap. Press with the heel of your hand to form a circle 3 to 4 inches in diameter. Place a tablespoon of filling in the center of the dough. Fold plastic and dough over filling to form half circle. Pull back plastic and pinch edges of dough to seal. Repeat with remaining filling and dough.

4. Heat 1 inch of oil in a large skillet to a temperature of 350°F (180°C) or until a test piece of pastry sizzles. Fry pastries until golden, about 3 minutes each side. Drain on paper towels and serve warm or at room temperature.

Cook’s Notes: Cornmeal: I have made this recipe with both finely ground cornmeal (harina) and regular cornmeal. The regular cornmeal gives a coarser texture to the dough and a more substantial pastry. The harina makes a lighter dough.

Here is the link for the Portuguese-Brazilian cuisine:

http://www.suite101.com/discussion.cfm/portuguese_brazilian_cooking/47072

Q: Recipes with Portuguese Sausage?
They have a Hawaiian food section at some of the stores around here and have Portuguese sausage so I picked some up to give it try. I do not know how it’s usually prepared though, and was looking for some recipes involving it as an ingredient. The more “authentic” the better, but anything is appreciated. Thanks.
Hundreds of recipes and you can’t come up with one. Thanks for nothing.

For future reference, assume the most common type of Portuguese sausage. The grocery store has three kinds, not hundreds.

A: Listen, there are literally several hundreds of types of portuguese air or smoked cured pork sausage…

There are also dozens of recipes for each of the types of sausage.
But usually the best way to appreciate most of them is to barbecue them in hot coals, preferably drinking portuguese red wine and portuguese bread that are also excellent.

Q: I need some good Portuguese recipes? Please help?
Recipes , websites, anything will help!!

A: i love these recipes…
Portuguese Sweet Bread
Scald 1 cup milk. Add 1 cup sugar, 1/2 cup butter (not shortening), 1-1/2 teaspoons salt, and stir until butter melts and sugar dissolves. Cool. Soften 1 package or 1 cake yeast in 1/4 cup warm water. Add to cooled milk mixture. Transfer to large bowl. Beat in 4 eggs. Add 1/2 teaspoon mace and 1/2 teaspoon lemon extract stir in 5 to 6 cups flour. Dough should be firm and only slightly sticky. Turn onto floured surface and knead until smooth and elastic. When it’s a round ball and feels soft, it’s ok .Place dough in a greased bowl covered with waxed paper and a clean cloth. Let rise double slowly, 3 to 4 hours in a cool place, or overnight in the refrigerator. When the dough is well risen, punch down, re-cover, and let rise again, 1-1/2 to 2 hours. Punch down again, shape 2 loaves, and place in greased pans or on greased sheet. Cover and let rise double, about 1 hour. Bake at 400 degrees F for 10 minutes, then reduce heat to 375 degrees F and bake until loaves are well browned and sound hollow when tapped, 35 to 40 minutes. Cool on rack.

Portuguese Style Baked Beans
1 pound Navy white pea beans
3/4 to 1 pound linguica; Portuguese sausage
1/4 pound bacon, cut up small
16 can can of tomatoes
2 large onions
1/2 teaspoon of baking powder
salt and pepper to taste
Soak beans overnight. Preboil them the next day for around 30 minutes. Chop onions and linguica into small pieces. Chop tomatoes. After the beans are preboiled drain and save the water. Mix in large bowl the beans, linguica, onions, tomatoes, salt, pepper and bacon. Save a couple of strips of bacon for the top later on. Put all this in a heavy metal pot or bean pot. Pour enough of the reserved bean water to cover the mixture. Bake in a 350 F oven for 1 and 3/4 hours covered and then 1/2 hour uncovered. Add more bean water if beans dry out.

Q: Does anybody know any good portuguese recipes?
Anything like cookies, bread, easy stuff. I already know sopa, but i need something portable (im trying to impress somebody at work
can the pao doce recipe be used to make muffins as well as loaf bread?

A: PAO DOCE (PORTUGUESE SWEET BREAD)

Recipe can be cut in half and only make 2 loaves with great results.

Ingredients:

2 pkg active dry yeast
1/2 cup warm potato water
3 tablespoons sugar
1 cup mashed potatoes
1/8 teaspoon ginger
1/2 cup milk
2 teaspoons salt
6 eggs
1 3/4 cups sugar
1/2 cup butter or margarine, melted
8 to 10 cups flour

Procedure:

Dissolve yeast in potato water. Stir in the 3 tablespoons sugar,
potatoes and ginger. Cover; let rise until doubled. Scald milk;
add salt and cool to lukewarm. In small bowl of electric mixer,
beat eggs; gradually beat in the 1 3/4 cups sugar. Stir into
yeast mixture. Add butter and mix well. Stir in 2 cups of the
flour, then milk. Add 2 more cups of the flour; beat 5 minutes.
Stir in enough remaining flour to make a stiff dough. Place on
lightly floured board and knead int remaining flour until dough
is smooth and elastic, about 8 to 10 minutes. Place in greased
bowl, turning in grease top. Cover; let rise until doubled.

Grease four 9 X 5 X 3-inch loaf pans. On a lightly floured board,
divide dough into fourths. Shape each fourth into a loaf; place
in prepared pans. Cover; let rise until doubled. Preheat electric
oven to 325 degrees F. Bake for 45 minutes or until done.

Makes 4 loaves.

Q: brazilian portuguese recipes?
i am brazilian portuguese and have never had the chance to explore my heritage for personal reasons. i would really like to try some of their recipes if anyone has some. any recipe is appreciated.

A: my heritage is portuguese, but not from brazil, from portugal..i would be willing to share some recipes, email me if interested..thanks

Q: Anyone have some good Portuguese recipes?
We’re starting a tradition in our home where we pay respect to a country/culture by preparing a meal and learning the history. My daughter suggested Portugal for our first night, I’m looking for main dishes, side dishes and desserts. A little history would be great too!! Thanks so much.

A: Portuguese cuisine is characterised by rich, filling and full-flavored dishes and is closely related to Mediterranean cuisine. The influence of Portugal’s former colonial possessions is also notable, especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers) and black pepper, as well as cinnamon, vanilla and saffron. Olive oil is one of the bases of Portuguese cuisine both for cooking and flavouring meals. Garlic is widely used, as are herbs such as coriander and parsley. Breakfast is traditionally just coffee and a bread roll. Lunch, often lasting over an hour is served between noon and 2 o’clock or between 1 and 3 o’clock, and dinner is generally served late, around or after 8 o’clock. There are three main courses, lunch and dinner usually include soup. A common soup is caldo verde with potato, shredded kale, and chunks of chouriço sausage. Among fish recipes, bacalhau (cod) dishes are pervasive. The most typical desserts are rice pudding (decorated with cinnamon) and caramel custard, but they also often include a variety of cheeses. The most common varieties are made from sheep or goat’s milk, and include the queijo da serra from the region of Serra da Estrela. A popular pastry is the pastel de nata, a small custard tart sprinkled with cinnamon.
===========================
Dessert Toucinho do Céu

Like many other recipes inherited from Portugal, the origin of Toucinho do Céu goes back hundreds of years to the convents where nuns used to cook sweets based on eggs and sugar and prepare recipes such as pão de ló ( genoise cake), flans and custards. At that time, it was almost mandatory for Portuguese ladies to study in convents, where they picked up recipes like this from the nuns. Many of these ladies came to live in Brazil as the wives of the Senhores (who then owned plantations) and brought these recipes with them. The word Toucinho do Céu translates into “bacon-from-heaven” thanks to the traditional version of this recipe being made with pork lard. This lighter version has as much flavor without the fat.

Unlike most almond cakes which starts a creamy batter, this cake is prepared by cooking ground almonds in a simple syrup. The rest is easy, just add eggs and extra yolks and it’s done. The result is this very moist almond cake, mostly unknown in the United States. While this makes a great snack, it’s especially good as a dessert when paired with rhubarb and strawberry compote and some sweetened crème fraiche. It can also travel well when made in a bar form, like brownies.
Serves 6 to 8 people

* ½ cup water
* 1¼ cups sugar
* 1/8 teaspoon salt
* 1¾ cups (250g) ground almonds, skinless
* 4 tablespoons unsalted butter, at room temperature, plus extra for greasing the pan
* 5 egg yolks
* 2 whole eggs
* 1 teaspoon almond extract (or Amaretto)
* 1 teaspoon orange zest, finely grated
* all-purpuse flour, for dusting

Equipment:

8-inch round cake mold

1. Pre-heat the oven to 325ºF. Line the cake mold with parchment paper. Grease with butter and dust lightly with flour.
2. Bring the water, sugar and salt to a boil in a big saucepan. Add the ground almonds. Stir gently but constantly, over medium-low heat, until the almond mixture starts to thicken and you can expose the bottom of the pan by stirring, about 2 minutes.
3. Remove the pan from the heat and add the butter. Mix until the butter is melted and blended well.
4. In a medium bowl, lightly whisk the yolks and eggs. Pour into the almond mixture and mix with a spatula. Add the amaretto and orange zest and stir well.
5. Pour the batter into the prepared pan. Bake until the cake is firm in the center and the top is lightly golden brown, about 28 to 30 minutes (if you over bake it, the cake becomes chewy).
6. inch round cake mold
7. Remove the pan from the oven and cool on a wire rack.
8. After the cake has cooled for about 20 minutes, invert the cake onto a platter. Lift off the pan, peel off the parchment paper, and invert the cake on a serving plate with the topside up. Cut the cake into wedges. Serve at room temperature (if you serve it too hot, the cake will seem overly sweet; too cold and it will not be at the right consistency).

Tip: ground almonds are sold in some supermarkets as almond flour. Feel free to use store-bought, or if you want to make your own, start with blanched almonds (whole, slivered, or sliced) and pulse in the food processor until the almonds are finely ground
===============
Carne de Porco à Alentejana is one of the most traditional and popular pork dishes of Portuguese cuisine. It is typical from the Alentejo region, in Portugal, hence the word Alentejana (from Alentejo) in its name. It is a combination of pork and clams, with potatoes and coriander.

Usually about 800 grams of pork is marinated for four hours in white wine, paprika, chopped garlic, coriander, bay leaf, and salt and pepper. It is then fried until golden brown at which point clams are added and cooked for an additional two minutes. Traditionally this dish is served with cubed french fries or baked potatoes.

Carne de Porco à Alentejana is one of the most traditional and popular pork dishes of Portuguese cuisine. It is typical from the Alentejo region where paprika or red pepper’s paste are used frequently as a condiment. This recipe calls for marinating yhe pork with paprika, garlic, coriander leaves and white wine, and clams are added at the very end of the cooking. It seems strange to mix pork and clams but it’s really very good. The wine that best pairs with this dish is a full body red wine with a rich bouquet like a Pinot Noir especially from California. Obviously the best would be an Alentejo wine, like the “Montes Claros” from Adega Cooperativa de Borba, both the 2005 and 2006 are especiallly good.
Serves 4

* 2 pounds pork fillet
* 1 tablespoon paprika, sweet or Spanish smoked paprika
* 1/4 cup white wine
* salt
* 4 garlic cloves
* 4 tablespoons rendered lard (or Extra Virgin Olive Oil but it won’t taste the same!)
* 1 tablespoon coriander – fresh leaves chopped
* 2 pounds clams, very fresh

1. Peel the garlic, half it and remove the green part inside. Crush teh garlic.
2. Rub the pork fillet with the crushed garlic, the paprika, a little salt and put the meat in a ceramic or glass bowl. Add the white wine and marinate overnight or for 24 hours, turning the meat over at least once.
3. Wash the fresh clams under running water. In a big bowl add the clams, cover with fresh water, add 3 tablespoons of water (water should taste like sea water, quite salty!) and stir to dilute the salt. Leave the clams in the water for a minimum of 4 hours in the fridge so they open and squirt out any sand they might have inside. Drain the clams, wash under running water and set aside in the fridge.
4. Pat dry the meat, and cut in 1 inch cubes.
5. In a wide pan (that has a tight fitting lid), add the rendered lard (or Olive Oil but try and find the lard, it’s worth all your effort – plus you can use the rest to make savoury pie crusts that come absolutely amazing and flaky) and fry the meat until golden all over over medium-high heat.
6. When you are ready to serve, put the pot with the meat over high heat, add the drained clams and the coriander leaves and mix. Cover the pot with a tight fitting lid and cook over high heat for 3 minutes, shaking the pan once in a while to distribute the heat evenly.
7. Serve immediately (discard any clams that haven’t opened) and garnish with quarters of fresh lemon.
8. Some slices of good country bread will come in handy to dip in the sauce. Bom apetite!

Q: How about some good home-cooked portuguese recipes..not the commercial ones appearing on the web…I have some?
I have some real old St. Michael recipes

A: Recipes in Portuguese homestyle cooking (the owner of the site is portuguese): http://www.portuguesecooking.com/great_recipes

Example:
Bacalhau com Natas (Codfish with Cream)

Ingredients:
(serves 4)
400 g of dried and salted codfish (bacalhau)
500 g of potatoes, diced
5 big red onions, diced
olive oil
salt and pepper
3 cups of cream
1 cup of sour cream
black olives for decoration

Preparation:
Soak the dried cod in cold water for about 24 hours, or until completely moistened. Change the water several times; drain thoroughly.Put the cod into a saucepan with cold water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes or until fish is tender. Drain; skin and bone the fish. Flake with a fork into large pieces.
Dice the onions and saute them in oil till they are tender and golden. Add the softened codfish and mix. Keep this on a low fire for about 5 minutes. Now pre-heat the oven.
Put the diced potatoes in a big pan with lots of oil till they are a bit soft. Then add the codfish and onions, and add salt and pepper to taste. Add the cream and sour cream and keep this on a low fire for a minute, till the cream is warm, but not boiling.
Now put this mixture in a (clay) casserole, decorate with olives and put it in the oven till slightly golden (about half an hour).
Serve immediately.
Tastes good with green salad.

Pastéis de nata ou de Belém – portuguese custards: http://www.algarvebuzz.com/pasties-de-nata-portuguese-custard-tarts/

Caldo verde (soup) – http://cottagefeast.cottagelife.com/2009/09/30/caldo-verde/ or http://www.cuisineduportugal.com/en/caldo-verde.php

Pato com arroz de Braga (duck with rice) – http://uktv.co.uk/food/recipe/aid/573986

Arroz doce – http://portuguesemenu.blogspot.com/2008/08/portuguese-sweet-rice-recipe.html

You have to try those, they’re delicious =)

Q: Anyone know any good Portuguese recipes?
Or can direct me to some personal favorites? Thanks.

A: Portuguese Lamb in Red Wine
•1 large onion
•6 cloves garlic
•6 bay leaves
•2 tsp sweet paprika
•6 lamb shoulder chops (1 1/2 inches thick)
•2 tsp Kosher salt
•1 tsp freshly cracked pepper
•6 cups (1.5 L) full-bodied red wine
To marinate the lamb, first dice the onion and smash the garlic. Gather the bay leaves and paprika.

Using a large Dutch oven, place 2 cloves of garlic and 2 bay leaves on the bottom of the pot and sprinkle with about 1/3 of the onion. Set half of the lamb shoulder chops into the pot, making sure the layer is somewhat snug. Season generously with salt, freshly cracked pepper, and half of the paprika. Add a bit more garlic and bay leaves, and another 1/3 of the onion. Place the remaining chops on top and season again with salt, pepper and the remaining paprika. To finish, pour in red wine to cover, pushing the chops down into the liquid if needed.

Cover and let marinate for 3 to 4 hours.

To cook the dish, preheat your oven to 400º degrees Fahrenheit.

Remove two large pieces of zest from an orange and trim off any of the bitter, white pith. Add the zest to the pot and drizzle with extra-virgin olive oil. Submerge the parsley into the liquid, cover the pot and place into the oven.

Braise for at least three hours, until the meat is fork tender.

Step 3: Checking the Lamb and Serving
To check if the lamb is done, the meat should easily fall off of the bone. If it doesn’t, return to the oven for an additional half an hour or so, and check again.

Once the lamb is cooked, you can serve it with the sauce as is. To remove excess fat from the sauce, remove the pieces of meat and pour the sauce into a fat separator.

Alternatively, you can cool the sauce then refrigerate it. Once the fat hardens, you can easily remove it from the surface. Just reheat the meat and fat-free sauce and serve. Either way it’s up to you.

This rustic dish is excellent served over your favorite pasta and a nice big salad.

Q: What is your best Portuguese recipe?
I am really into Portuguese cooking right now and I was wondering if you good people could help me out with some of your favorite Portuguese recipes.? Thanks alot!!

A: My ex-husband’s grandmother used to add cooked macaroni in this soup, too. It was really good!

PORTUGUESE KALE SOUP

1 tablespoon finely chopped garlic
1/2 cup diced onions
1/2 cup diced carrots
1 bunch kale, stemmed and roughly chopped
6 ounces chopped chourico (spicy Portuguese sausage), or chorizo
3 bay leaves
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh thyme leaves
6 cups beef stock
1 cup kidney beans
6 ounces diced tomatoes
10 ounces diced potatoes

In a large stock pot, heat the oil over medium-high heat. Add the garlic, onions, and carrots and cook for 5 minutes. Add the kale, chourico, bay leaves, parsley and thyme and mix well. Add the beef stock, beans and tomatoes. Bring the soup to a boil, and then reduce the heat to low and simmer for 30 to 40 minutes.

Meanwhile, in a medium saucepan, bring salted water to a boil and add the diced potatoes. Cook until tender, about 10 minutes. Drain the potatoes and add them to the soup. Remove the bay leaves and serve hot.

Q: Portuguese meat recipes?
my childhood friend’s mother made this portuguese meat recipe that includes potatoes. (I think it was either cube steak or sirloin strips steak that she used).
The sauce has an orange/red color to it. The meat is so tender that it falls apart when you touch it with a fork. It also has potatoes that have been cooked in the sauce. Sauce is a little salty. I have looked all over the net and have found no recipe close to this. Can anyone help?

A: Maybe this:
http://allrecipes.com/Recipe/Beefs-Portuguese-Style/Detail.aspx
Or this:

http://www.recipezaar.com/175754

Q: Is there a site that I can have english recipes translated into Portuguese?

A: I don’t think so. The good thing about recipes is that there isn’t much of a context to translate things from, so it’s probably going to work with the help of a translator.

If you have any specific doubts, you could always post them here. I, for instance, am Brazilian and could be of some help, if you get stuck.

Q: Anyone know any good Portuguese drink recipes?
They don’t have to be alcoholic.

A: Sure, take two small portuguese, put in a blender, add tsp of lime juice, 1/2 cup of sugar, and peach scnapps! Oh yeah, strain first!

Q: where can i get the portuguese recipe for cherry pie?
i want my chef to make some cherry pie for me. the problem is, i dont know where i can get a recipe that tells me how to make cherry pie in portuguese. can you guys tell me where i can get the recipe? thanks

A: U can do one thing jst select the recipe in English & by using this online translator translate it into Portuguese.

http://www.emailaddresses.com/online_translation.htm

Enjoy

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