Prepare Portuguese-Style Paste (see recipe I posted).
Place pork
eftovers were refrigerated, continue with recipe method as below.
Remove
ven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt
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.
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.
-2 minutes.
Add Portuguese Wine (Vinho Verde) and reduce
Brown the Portuguese sausage and ham hock with the onion and garlic.
Add the stewed tomatoes, tomato sauce and water to cover. Simmer until ham hock is tender.
Add carrots and the 2 kinds of beans.
Salt and pepper to taste.
Add to dashes of Worcestershire sauce.
Add cabbage about 5 minutes before serving.
Day before:
Boil ham hock and Portuguese sausage until ham hock is tender enough to be shredded.
Skim fat; discard skin/bones.
Refrigerate overnight.
Put ham hock, water, onion, salt, celery, parsley, tomato sauce (or solid pack tomatoes) and green onion in a large pot and cook for about 1 hour.
Add Portuguese sausage and cook for 15 minutes. Add beans and carrots and cook for another 15 minutes.
Add cabbage, potatoes and watercress and cook for 15 minutes.
Do not overcook the soup.
Makes about 15 (1-cup) servings.
In a slow cooker, combine the Chourico , green pepper, onion, tomato paste, wine, water, and crushed garlic.
Stir so that everything is evenly distributed.
Cover, and set on Low.
Cook for 8 hours.
Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate.
Serve over rice, or with Portuguese rolls.
ize pieces.
NOTE: If Portuguese chourico sausage is unavailable in
In
large
pot,
boil
Portuguese
sausage in water and tomato sauce.
Dice
carrot, celery and potatoes; add to pot. Add kidney
beans
and\tstring beans; bring to boil.
Boil on medium heat until vegetables are tender.
Add cabbage.
Cover and simmer for 15 to 20 minutes.
Serve hot.
Boil
and
simmer
vegetable soup, water and Portuguese sausage
in a medium size pot.
Add kidney beans and macaroni. Serves 4 persons.
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.
In a small bowl whisk eggs, sea salt, white pepper, Portuguese Allspice and cream.
In a 8-inch omelet pan melt butter. As the eggs start to set-up gently push to the center using a rubber spatula.
Add onions, peppers, Rabacal cheese and cook omelet 1-2 minutes. Add cilantro, cook 1-minute and flip omelet over.
Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate. Garnish with Fresh Cantaloupe or Fresh Fruit and Fresh Sliced Tomatoes.
live oil and some crusty (Portuguese) bread on the side.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added