Recipezaar: Portuguese,Historical/Traditional recipes

Cabbage and Potato Soup (Caldo Verde)

Mon, 29 Oct 2001 16:52:33 -0500

Traditional Portuguese soup, very good!! (The wine and food of Europe - Marc & Kim Millon) -- posted by Derf

Caramel Custard (Pudim Flan)

Mon, 29 Oct 2001 16:52:42 -0500

This is a wonderful custard from Portugal. Great company dessert. (The wine and food of Europe - Marc & Kim Millon) -- posted by Derf

Grog

Sat, 16 Feb 2002 08:03:17 -0500

Nectar of the pirates! -- posted by Mille®

Lamb with mint and garlic

Tue, 16 Jul 2002 22:49:22 -0400

Stuffing the lamb roast allows the flavours to permeate the meat with intense flavour. Cooking time is approximate. Cook to your prefered 'doneness'. Prep time does not include marinating time. -- posted by dale!

Favas

Tue, 05 Nov 2002 20:01:34 -0500

This is a family favorite. It has lots of flavor. It is great to serve at parties since it makes quite a large amount. We would make it at Christmas every year and at all family birthday parties. -- posted by Becky in Southeastern, Mass

Spiced Grapes

Mon, 04 Aug 2003 20:07:20 -0400

. -- posted by Mimi Bobeck

Holiday Sweet Bread (Pao Doce)

Wed, 19 Dec 2007 20:55:49 -0500

This recipe comes from a bakery in Honolulu that made the best Pao Doce. Pao Doce is a holiday bread made by people in Portugal or of Portugese decent. I got a rough approximation from the baker at the bakery several Christmas ago during a family holiday visit to Oahu. -- posted by Celticevergreen

Lobster Barraca

Tue, 19 Feb 2008 03:20:38 -0500

Signature dish of the Restaurant A Barraca Muchaxo in the small community of Praia do Guincho, Cascais, Portugal as noted in a clipping from my grandmothers recipe box. -- posted by Celticevergreen

Spanish Tapas Manchego, Membrillo and Chorizo Toasties

Thu, 27 Mar 2008 23:43:03 -0400

This is SUCH a great recipe! I found it in a supermarket recipe leaflet, and I have made these tasty little toasted sandwiches regularly since then. They are GREAT for Tapas style appetisers or, serve them for a light lunch or snack. Try to use a high quality chorizo that contains real Spanish smoked paprika. If you cannot source "Membrillo", a Spanish quince paste, then you could use a high fruit content jam or preserve. Serve these as appetisers with glasses of chilled Fino sherry. Alternatively, these can be served for a light lunch or a snack. -- posted by French Tart

Minty Fresh French Aperitif and Appetiser Charentais Melon Bowls

Tue, 05 Aug 2008 01:47:13 -0400

An appetiser and aperitif all in one sunny melon bowl - I use the local Pineau des Charentes to fill up these charentais melon starters, but white port, fino sherry or any fortified wine would be just as good. Charentais melons are grown mainly in SW France and Spain and have a smooth pale green to creamy yellow skin. The very juicy flesh is deep orange in colour and it is one of the best dessert melons; they are also great in fruit salads, as well as being used as a refreshing starter course - as in this recipe. Preparation time includes the 4 hours to chill prior to serving them. If you cannot get fresh mint sprigs - use any attractive, edible leaves or herbs - maybe even a flower. -- posted by French Tart

Pumpkin Chorizo Paella

Sun, 09 Nov 2008 19:10:23 -0500

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore. -- posted by Jess4Freedom

Moorish Chicken (15th Century Portugal)

Sun, 30 Nov 2008 03:09:56 -0500

Posted to the SCA_recipes LiveJournal community. This is a Portuguese reinvention of a Moorish dish; a real Muslim dish would not have bacon. "Cut up a fat hen and cook on a mild flame, with 2 spoons of fat, some bacon slices, lots of coriander, a pinch of parsley, some mint leaves, salt and a large onion. Cover and let it get golden brown, stirring once in a while. Then cover hen with water and let boil, and season with salt, vinegar, cloves, saffron, black pepper and ginger. When chicken is cooked, pour in 4 beaten yolks. Then take a deep dish, lined with slices of bread, and pour chicken on top." -- posted by DrGaellon

Avô's Biscoitos (Portuguese Biscotti/Cookies)

Tue, 30 Dec 2008 20:48:32 -0500

This is the Portuguese version of a dunking cookie. They are delicious, buttery cookies. Originally from Sao Miguel in the Azores, my Avô (Grandpa) on my father's side was a baker for many years in Montreal. This was his recipe. -- posted by frozen_rain

Emeril Lagasse's Portuguese Sweet Bread

Wed, 06 May 2009 17:45:55 -0400

This is a recipe that has been handed down for generations in Emeril's family. It is his family's favorite bread to have at Easter, but can be made at any time. This recipe makes five small loaves. It is very hands-on, requiring kneading but it works very well. The prep time is for rising. Note: If making for Easter, you can add a colored Easter egg to the top of each loaf during the final rising. You would need 5 colored Easter eggs, one for each loaf. -- posted by LifeIsGood