Portuguese
« Previous EntriesSauteed Artichoke hearts
Saturday, November 3rd, 2007Sautéed Artichoke Hearts (Alcachofas Salteadas con Jamón)
1 (14 ounce) can artichoke hearts, drained 2 tablespoons olive oil or vegetable oil 1/4 cup chopped prosciutto or Serrano ham 1/8 teaspoon coarsely-ground pepper Minced parsley
Cut artichoke hearts into halves.
Heat oil in 10-inch skillet until hot. Cook and stir artichoke hearts and prosciutto in oil over medium heat [...]
Pineapple With port
Saturday, November 3rd, 2007Pineapple with Port (Ananas ao Porto - Portugal)
4 (1/2 inch thick) slices fresh pineapple 2 to 3 teaspoons granulated sugar 1/4 cup ruby port or Madeira
Place each slice pineapple on dessert plate; sprinkle with sugar unless the pineapple is very sweet. Sprinkle 1 tablespoon of the port over each pineapple slice. Cover and refrigerate [...]
Portuguese cornbread
Saturday, November 3rd, 2007Portuguese Cornbread (Broa)
2 envelopes active dry yeast 2 cups sifted stone-ground yellow cornmeal 1 1/2 cups lukewarm water 1 cup milk, scalded and cooled to lukewarm 2 tablespoons corn or vegetable oil 2 teaspoons salt 5 to 6 cups sifted all-purpose flour
Combine the yeast and half the cornmeal in a large mixing bowl. Add 1/2 [...]
Lemon And Celery pilaf
Saturday, November 3rd, 2007Lemon and Celery Pilaf (Portugal)
1 small onion, chopped 1/4 cup butter or margarine 2 cups water 1 cup uncooked regular rice 2 stalks celery, sliced 2 teaspoons instant chicken bouillon 2 teaspoons finely shredded lemon peel 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/8 teaspoon red pepper sauce 2 tablespoons snipped parsley
Cook and stir onion [...]