rain but reserve the potato water.
Mash potato with a fork
up of the water the potato was boiled in and cool
he pan.
Let the potato broth simmer without a lid
ash the potatoes with a potato masher or food processor, or
In a large pot, fry bacon until fat is rendered.
Add onion, celery, carrot, garlic and potato; saute all until bacon is crisp and vegetables are golden.
Add sausage, tomatoes, tomato sauce, kidney beans, broth, peppercorns, bay leaf and cinnamon.
Cook until cabbage is done.
Serve hot.
Serves 8 to 10 people.
Fry Portuguese sausage in a large pot until brown.
Add onion and garlic; fry a little.
Add tomato sauce plus 1 can of water. Then add kidney beans plus 1 can water.
Bring to a boil.
Add 1/2 cup macaroni, carrots and potatoes.
Cook for 5 minutes.
Cook for 1/2 hour until noodles, carrots and potatoes are cooked.
If gravy is too thick, add more water.
Season with salt and pepper to taste.
Serves 4.
inutes or until tender. Drain potato, reserving cooking water. With fork
Heat olive oil; add sausage; add garlic.
Add kale and cook down.
In a casserole layer the thinly sliced potatoes in bottom.
Make 4 beds; put cod on top of potato layer; salt and pepper to taste.
Divide kale mixture 4 ways; top the cod.
Juice the lemon over the cod.
Pour wine and fish stock around.
Cover with foil paper.
Bake 30 minutes at 400 degrees Fahrenheit.
Finely chop all vegetables including tomatoes and potato. Drain soaked beans, discarding liquid.
In a medium pot, add olive oil and butter.
When oil is hot, add chopped carrot, onion, celery, tomatoes. Saute, but do not brown. Add chopped potato, paprika, and chicken stock.
When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste .
Let cook 45-60 minutes, stirring occasionally. When beans are soft to the touch add sausage and cayenne pepper.
Season to taste.
salt and pepper.
----ToMake Potato Skins----.
Scrub potatoes and
ven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
if necessary.
*NOTE: This potato salad is intended to be
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.
In small pan, beat instant potatoes into boiling water. Stir in sugar, dry milk, and margarine.\tLet cool to 110\u00b0.
In large bowl,
dissolve
yeast
in\twarm water.
Blend in cooled potato mixture.
Add
2 cups flour and beat to blend.
Stir in eggs, salt
and
vanilla\tuntil
blended\tsmoothly.
Beat
in another 1 1/2 cups flour.
In a large mixing bowl, soften yeast in warm water.
Mix in potato flakes, sugar, melted margarine, salt, eggs, peel and raisins.
Add flour until dough is no longer sticky, about 7 1/2 cups.
Knead with dough hook 2 to 3 minutes or by hand 10 minutes until smooth.
Put dough in a large, greased bowl, turning it once so it is greased on the top and bottom.
Cover bowl with a towel.
dd the turnips, turnip greens, potato, sausage, and seasoning of salt
Heat a large saucepan over medium-high heat.
Add oil and onion; cook 3 minutes, stirring occasionally.
Add broth, potato, and chili garlic sauce.
Bring to a boil over high heat.
Reduce heat and simmer uncovered 5 minutes.
Stir in tomatoes and beans.
Return to a simmer, then add swiss chard.
Simmer 5 more minutes or until sweet potatoes and chard are tender.
Stir in vinegar and ladle into bowls.
For Vegan omit the chicken broth.
Heat Portuguese sausage in microwave on High for 5 minutes or until done.
Place on paper towel to remove oil.
Using a microwavable container, mix together chilies and Portuguese sausage.
Place onion, pepper and celery on top of meats and microwave on High for 5 minutes.
Mix meats with vegetables and heat on High for 5 minutes.
iscard bones. Add sausage, cabbage, potato, and tomato sauce to the