hile milk is cooling, place bread cubes in a single layer
live oil and some crusty (Portuguese) bread on the side.
Cook
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
inutes. Adjust seasoning.
Ladle Portuguese Chicken into shallow bowls and
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.
ey don't jinx your bread\", or just put it
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.
nd add ingredients to YOUR bread maker according to YOUR instructions
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 refrigerator.
Set bread machine to dough cycle. Place
If the bread isn't already stale, spread
br>With your hands break bread into very little pieces,as
alt, and then add the bread flour one cup at a
1/4 cup of the bread crumbs, cilantro, parsley, buttermilk, 1
emove crusts from cornmeal bread and cut bread into small pieces. Break
f baking.).
WHOLE WHEAT BREAD - (Basic Recipe).
Follow
b>bread to cool. Cut into serving size pieces.
NOTE: If Portuguese