hile milk is cooling, place bread cubes in a single layer
live oil and some crusty (Portuguese) bread on the side.
Cook
eftovers were refrigerated, continue with recipe method as below.
Remove
Place potatoes, carrots, celery and onion in a pot. Add wine, sugar, salt, oil and chicken broth. cover the pot and bring to a boil. reduce heat and simmer for 15 minutes.
While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
Uncover the veggies and add in the chorizo and the tomato sauce. Set cooked chicken into the pot and heat through for 5 minutes. Adjust seasoning to taste. ladle the Portuguese Chicken into shallow bowls, garnish with parsley and serve with the crusty bread for dipping.
about 5 minutes.
Divide bread slices between serving bowls and
erve in bowls with fresh bread rolls and/or fries.
Preheat the oven to 350 degrees F (175 degrees C).
Whisk together the eggs, milk, sugar, cinnamon, nutmeg, and orange rind in a medium mixing bowl.
Cut the bread into seven or eight slices, and lay them, overlapping, in a large baking dish.
Pour the egg mixture over the bread, covering every slice. The bread should not be entirely submerged though; the higher parts should become toasted and crispy.
Dot the bread with the butter. Bake the French toast in the oven for 35 to 45 minutes until the custard is set. Serve immediately.
Cook the meats in a large stock pot, adding the chicken last.
Add the cabbage, the potatoes.
Cut the bread (prefereably portuguese bread) and put some butter over it, a leaf of mint and pour the broth over.
When the bread has absorbed the liquid pour some more with the cabbages until is juicy.
When is ready to go to the table put the meats on top and the rest of the gravy.
n slices or chunks or Portuguese bread for soaking up the juices
Combine everything and add enough water to cover all.
Let cook slowly all day (at least 8 hours).
Remove cheesecloth bag and discard.
To serve, put the sliced meat and sauce(soupas) over sliced bread.
Sprinkle with chopped mint if desired.
BASIC BREAD:
Mix the flours, salt
Soak bread in water until soft. Squeeze out the water and set the bread aside.
In a soup pot, toast the garlic in the olive oil, just until it begins to barely brown.
Add the chicken stock to the pot and bring to a simmer.
Add the bread to the pot and simmer, making a thick soup.
Add the shrimp, salt, and Piri Piri.
Cook for a moment.
Place the soup in a tureen and garnish with the parsley.
Break the eggs on top of the soup.
Bring to the table and stir the eggs into the soup before serving.
n the hollowed out Sourdough bread bowls.
If the bread isn't already stale, spread
br>With your hands break bread into very little pieces,as
he baking pan of the bread maker in the order suggested
Roll out bread dough (any recipe).
Spread Italian sausage (seasoned with parsley, oregano and pepper) over dough.
Sprinkle on Mozzarella, then Longhorn cheese.
Roll and bake according to bread recipe.
r bags along with the bread recipe for gift giving.
To
Add the ingredients in the order which is directed for your bread machine.
Select the light crust setting and start the machine.
Once the cycle ends, take the bread out of the pan and place it on a cake rack. Allow to cool 1 hour before slicing.
Bon Appetit.
Following the manufacturers directions for your bread machine, add all the ingredients to the bread pan except the cranberries and blueberries.
Set the machine for either the Sweet or Basic/White bread cycle.
Select either a Light or Medium crust.
Add the cranberries and blueberries during the last 5 to 10 minutes of the kneading cycle or at the raisin/nut signal.
*Note: Do not use the delay cycle for this bread recipe.