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RAVEN asked in Food & DrinkEthnic Cuisine · 1 decade ago

anyone have good portuguese recipes to share?

6 Answers

  • 1 decade ago
    Favorite Answer

    Malassadas (Portugese Doughnuts)

    Yield: 24 Servings


    6 1/2 c all purpose flour

    1 envelope active dry yeast

    2 tb sugar

    1/2 c warm water

    6 eggs

    1 c sugar

    1/3 c milk

    3 tb butter or margarine; cut up

    1 1/2 ts salt

    3 tb cooking oil

    1 fat for shallow fat frying


    In a large bowl, stir together 1/2 cup of the flour, the yeast and the 2

    tbsps. sugar. Add warm water; stir till smooth. Cover; let rise in warm

    place about 1 hour or till tripled in volume. In large mixer bowl beat

    eggs until fluffy; gradually add the 1 cup sugar, beating about 5 minutes

    or till thick and lemon colored. In a small saucepan heat and stir milk

    till almost boiling; remove from heat. Add butter or margarine and salt,

    stirring till butter almost melts. Cool to lukewarm (115-120 deg. F). Rub

    the inside of a large bowl with some of the cooking oil. Pour in egg

    mixture. Stir in yeast and milk mixture. Gradually add the remainng flou,

    stirring to combine. Mix thoroughly with hands. Add remaining oil. Continue

    kneading the dough in the bowl to work with the oil. Knead about 5 min.

    more. Cover with clear plastic wrap, let rise in warm place 2-3 hrs. Punch

    dough down. For each doughnut, roll about 1/4 cup dough out on lightly

    floured cloth to 5-6 inch circle. Fry, a few at a time, in shallow hot fat

    (375 deg. F) about 1-1/2 min. or till brown, turning once. Drain on paper

    toweling. Roll in sugar if desired. Makes 2 dozen.

    Portugese Red Bean Soup

    Yield: 6 Servings


    1 carrot

    1 onion

    4 celery stalks

    4 tomatoes, skinned & seeded

    1 potato, peeled

    8 oz kidney beans, soaked ovrnit

    2 oz olive oil

    2 oz butter

    1 1/4 ts paprika

    2 qt chicken stock

    3 tb tomato paste

    2 chorizo sausage, mild/hot

    1 ts cayenne pepper

    1 salt & pepper to taste


    Chop fine all vegetables including tomatoes and the 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.

    Portugese Garlic Chicken

    Yield: 4 Servings


    1 md onion -- sliced thin

    6 cloves garlic -- sliced

    1 thin

    2 md tomatoes -- pear shaped

    1/3 c ham, baked -- chopped

    1/2 c golden raisins

    3 3/4 lb chicken

    1/2 c port wine

    1/4 c brandy

    1 tb dijon mustard

    2 tb tomato paste

    1 1/2 tb cornstarch

    2 tb cold water

    1 tb red wine vinegar

    1 salt

    1 parsley

    1 tomato wedges


    Combine onion, garlic, tomatoes, ham and raisins. Reserve chicken

    neck and= giblets for other uses; rinse chicken inside and out and

    pat dry. Tuck= wingtips under; tie drumsticks together. Place chicken

    on top of onion= mixture. Mix port, brandy, mustard and tomato paste;

    pour over chicken. = Cover; cook on LOW until meat near thigh bone is

    very tender when pierced= (7.5 to 8 hours). Carefully lift chicken to

    rack of broiler pan. Broil 4-6 in below heat= until golden brown

    (about 5 min). Transfer to warm platter; keep warm. = Skim and

    discard fat from cooking liquid; blend in cornstarch mixture. =

    Increase cooker heat setting to HIGH; cover and cook, stirring 2 or

    3= times, until sauce is thickened (about 10 min). Stir in vinegar;

    season to= taste. To serve, garnish chicken with parsley sprigs and

    tomato wedges. Carve bird= and top with some of sauce. Serve

    remaining sauce in gravy pitcher or= bowl.

  • 1 decade ago

    I love the Kale soups: Made like cheese broccoli but with kale.

    We make it as follows:

    2 pkgs frozen, chopped kale, 3 cups water, 1 can cream of chicken soup, 1 can cheddar cheese soup, 1 boullion cube (chicken or vegetable), salt, pepper, 1/2 to 3/4 cup ham cubes, 1 cup burgundy (or madiera or any good wine). Salt and pepper to taste. If too thick for you then add more water. Careful, it will burn after you add the cheddar cheese soup.

  • 1 decade ago

    Sopas (Holy Ghost Festival Stew)

    4 lbs. chuck roast and soup bones

    1 small onion (minced)

    10 cups water

    1 tablespoon pickling sauce

    1/2 cinnamon stick

    1/2 cup red wine

    1/3 cup tomato sauce

    1 cabbage head

    1 loaf sweet french bread - sliced

    1 mint spring

    salt to taste

    Bring water to boil, add meat, spices, wine, onion, tomato sauce, mint, and salt. Cover and cook until meat is tender, (+/- 3 hours). Add cabbage cut in half, cook until tender. Place bread slices and a spring of mint in a deep serving dish. Pour boiling broth and cabbage over bread. Serve meat in a separate dish.

  • 1 decade ago

    i got this recipe at,,...

    Portuguese Potato Dumpling Soup

    2 large baking potatoes (about 1 3/4 pounds)

    2 teaspoons salt

    2 to 3 ounces diced ham, ground in a food processor to equal 1/3 cup

    1/2 cup grated Parmesan

    2 large eggs, lightly beaten

    2 tablespoons unsalted butter

    1/4 teaspoon freshly grated nutmeg

    1 cup all-purpose flour

    2 1/2 cups reduced-sodium beef broth

    2 cups reduced-sodium chicken broth

    1 1/2 cups water

    1 cup diced yellow onion

    1 cup peeled, sliced carrots

    1 tablespoon chopped fresh parsley leaves

    6 tablespoons vegetable oil

    Wash the potatoes and place in a small saucepan. Cover with cold water and 1 teaspoon of the salt and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 to 35 minutes until the potatoes are tender. Drain.

    Peel potatoes while they are still warm. (Not too hot, or you might burn your hands.) Place the peeled potatoes in a ricer over a small bowl and push through. Alternatively, using the back of a spoon or a rubber spatula, mash the potatoes through the holes in a colander into a bowl set below it. You can mash the potatoes by hand, but the dumplings won't be as fluffy.

    Add the ham, Parmesan, beaten eggs, butter, nutmeg, and the remaining 1 teaspoon of salt to the mashed potatoes. Mix well to combine.

    Line a small baking sheet with paper towels, and place the flour in a small mixing bowl.

    Roll the potato mixture into little balls, about 2 rounded teaspoonfuls each. Toss each dumpling in the flour, shake off the excess flour and place on the prepared baking sheet. Set aside.

    In a 6-quart soup pot or stockpot, combine the beef broth, chicken broth, water, onion, carrots and parsley. Bring to a boil and boil for 10 minutes. Turn off the heat and cover to keep warm.

    Heat 2 tablespoons of the oil in a large nonstick skillet over medium to medium-high heat. Add 1/3 of the potato dumplings to the skillet, leaving enough room to turn them. Brown the dumplings on all sides, 6 to 8 minutes, until golden, and transfer to a paper towel-lined plate or baking sheet. Continue to brown the remaining dumplings, using 2 tablespoons of the oil for each batch.

    Heat the beef-chicken stock over medium-high until simmering, over medium-high heat. Using a ladle, carefully place the dumplings into the simmering stock. Simmer dumplings for 3 to 5 minutes. Serve immediately since the dumplings are fragile.

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