Recipezaar: Portuguese,Pork Sausage recipes

Fish and Portuguese Shrimp

Tue, 18 Mar 2003 20:01:41 -0500

A spicy, hearty seafood dish. -- posted by ratherbeswimmin'

Cozido

Tue, 16 Mar 2004 19:59:59 -0500

This Portuguese soup is posted by request; I've not made this recipe myself. -- posted by Lennie

Clams With Chorizos

Tue, 20 Jul 2004 19:59:55 -0400

My Husband and I have this in one of our favorite Portuguese restaurant. Make sure you have some Portuguese bread to dip into the yummy, salty, garlicy juices. -- posted by ~Rita~

Nanas Portuguese Potatoes

Fri, 21 Jan 2005 20:00:42 -0500

From the Food Network. These where good. I didn't cook the chicken as I felt the sausage is enough. I have modified for my boyfriend's taste, he being from neb and hating heat. lol -- posted by Dienia B.

Portuguese Potato Salad

Tue, 12 Apr 2005 15:55:23 -0400

Can't attest to the authenticity of this recipe but it does produce a nice potato salad. -- posted by ratherbeswimmin'

Miss Hilda's Portuguese Dressing

Fri, 30 Sep 2005 12:22:01 -0400

. -- posted by Mimi Bobeck

Spicy Portuguese Bowl

Mon, 07 Nov 2005 20:01:47 -0500

From Cooking Light. Serving size: 2/3 c. pasta and 1 2/3 c. broth mixture. Per serving: 386 calories, 11.2 g fat, 19.4 g protein, 52.9 g carb, 6.7 g fiber, 23 mg cholesterol. -- posted by ratherbeswimmin'

Portuguese Bean Soup

Mon, 31 Jul 2006 16:25:54 -0400

This is a hearty soup that thickens naturally with the added potato chunks. It makes a BIG pot, but don't worry, it reheats well (just add more water as needed before reheating). -- posted by Chilicat

Cape Cod Portuguese Kale Soup

Fri, 25 Aug 2006 23:02:37 -0400

This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course. -- posted by Nana Lee

Moroccan Pesto Rockfish With Clam and Chorizo Sauce

Tue, 03 Oct 2006 22:12:48 -0400

This recipe is by Tamara Murphy of Seattle's Brasa Restaurant, via John Shields. Ms. Murphy says to be authentic, you should prepare the pesto in the Moroccan way, by pounding the ingredients in a mortar with a pestle. Food processor instructions are included for the modern cooks. Red snapper is also great in this recipe. -- posted by Chef Kate

Linguica Portuguese Sausage

Tue, 31 Oct 2006 16:37:56 -0500

We used to eat this sausage on our holidays in Portugal. This recipe comes closest to how I remember it tasting. I do not have a smoker so the liquid smoke is a good solution. Freezes well. If I can get casings I make the sausage but as patties or burgers this is great too. No standing time included. -- posted by Pets'R'us

Tapas Style Spanish Rioja Marinated Chorizo Sausage

Mon, 30 Apr 2007 18:13:26 -0400

A deliciously simple and yet very tasty Spanish Tapas dish. The beauty of this recipe is that is steeps in the wine for 24 hours - making it very easy to plan ahead. Serve in an an attractive earthenware dish and sprinkle with chopped flat leaf parsley. I like to skewer these with toothpicks, to make it easier and less messy to eat! Do try to use very high quality Spanish Chorizo sausage - the cheaper types do not taste nearly as good, and contain a very high fat content. -- posted by French Tart

Grilled Shrimp and Chorizo Skewers

Sat, 09 Jun 2007 21:27:00 -0400

This is a Rachael Ray 30 Minute Meals recipe that has been a staple of mine for a year or so. Includes a recipe for piquillo gazpacho to serve on the side. (Note: I have always used soft chorizo in place of the cured and "grilled" it on a stovetop grill pan and it turns out fine, though be sure to really compact it so they don't fall off) -- posted by EmilyStrikesAgain

Linguica Bread

Wed, 01 Aug 2007 19:45:03 -0400

I love these. When I get back East to visit, I usually get one of these at a local Portuguese bakery in Fall River, MA. A great snack! -- posted by "Food:The Way To Anyone's Heart"

Portuguese Chourico and Peppers

Wed, 01 Aug 2007 19:45:57 -0400

Another recipe using Portuguese sausage. The sausage can be found on line at Furtados.com or Gaspars.com. -- posted by "Food:The Way To Anyone's Heart"

New England Portuguese Clam Boil

Fri, 18 Jan 2008 11:38:16 -0500

This is one of my childhood favorites. I grew up in southern Massachusetts where there is a huge portuguese population. We would go to the coast and collect any muscles, clams or periwinkles we could find and then toss them in a pot once we got home. These days a trip to the supermarket works okay. Feel free to add whatever seafood you'd like. Ingredient amounts are estimations since we really just threw whatever we had into a large pot. Make sure the clams and mussels are fresh and discard any that don't look so great. -- posted by C. Taylor

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

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

Portuguese Chicken & Sausage

Mon, 05 Jan 2009 01:35:15 -0500

This is a recipe originally by Rachael Ray as "Portuguese Chicken and Chorizo" in her book "30 Minute Meals 2". I'll be using this with my OAMC and will update it once tried/tested. -- posted by Blessed Bliss

Paella, Portuguese Style

Tue, 20 Jan 2009 17:40:49 -0500

This is the original paelle recipe as it was given to me by a lady who made it for her Portuguese husband. Modifications I have made: I use chicken breasts and often omit pork, cook the sausage and slice into coins, use Basmati rice, don't peel tomatoes, add a 10 oz box of frozen artichoke hearts to the broth and rice mixture, substitute broth made with chicken granules and I add the shrimp at the end with the peas so as not to be over cooked. I bake the paella in a Dutch oven instead of a roasting pan. -- posted by PingiChick

Portuguese/Spanish One Pot

Wed, 16 Sep 2009 13:51:03 -0400

This is something I kind of made up one day when I was craving a comforting food...it uses spanish rice, but also has linguica sausage in it, and tomatoes, which are popular in portuguese cooking. I prefer the spanish rice mix by Near East, as it has no MSG, whereas the Rice A Roni version does. -- posted by Chef #517222