Sunday, December 20, 2009

What are some easy finger food portugese recipes?

im doing a project and i have to no the main dishes that they usuallly eat and a finger food to prepareWhat are some easy finger food portugese recipes?
PORTUGUESE MALASADAS





1/2 c. warm water


2 env. packaged dry yeast


1/2 c. lukewarm milk


1/2 c. sugar


1/2 c. butter


2 eggs, beaten


1 tsp. salt


4 to 5 c. flour


Cooking oil





Pour warm water into mixing bowl and add dry yeast, stirring to dissolve. Into this, stir milk, sugar, butter, eggs, salt and 3 1/2 cups flour; mix with spoon until smooth. Gradually add enough remaining flour to handle easily. Mix by hand and turn out to lightly floured board.


Knead until smooth and elastic. Place in greased bowl and let rise until dough doubles. Heat oil to 375 degrees. Break piece of dough into size desired. Stretch out and drop into hot oil. Fry until golden then roll in sugar.











FEIJOADA





Feijoada (fay-ee-zhow-do) used to be a country dish using cheap cuts of meat. It was eaten on Saturday afternoons. Now it is served in many restaurants on varying afternoons of the week. The following recipe is adapted to items available in American supermarkets.





1 can (15 oz.) black beans


1/2 onion, chopped


3 or 4 garlic cloves, chopped


2 lg. onions, sliced


1 or 2 oranges, peeled and sliced crosswise


1/2 c. of rice, cooked in 1 1/2 cups water


1 lb. linguica sausage


1 lb. of bacon, cooked until crisp, then crumbled


1/2 tsp. ground chilies


Salad of spinach or cole slaw





Saute' chopped onion and garlic in large kettle. Parboil sliced linguica 5 minutes. Add to chopped onions. Add entire can of beans and linguica. Simmer up to 1 hour. Mash halfway through.


Peel and thinly slice the 2 onions. Saute' gently, covered. Add salt and chilies. Cook until very limp.





Serve feijoada over rice accompanied by the onions, spinach salad or cole slaw and the sliced oranges. Crumble the bacon over the beans.














CALDO VERDE





1 lb. sausage (such as Chorizo, Linguini or Kielbasa)


2 onions


3 cloves garlic


2 lbs. boiling potatoes


1 lb. kale


1 tbsp. oil


2 c. chicken stock or broth


1 c. water


Pepper





Slice sausage. Chop onions. Mince garlic. Peel potatoes and cut into 1 inch chunks. Trim stems from kale and cut leaves into shreds. Heat oil in a soup pot. Add sausage and brown. Remove and drain on paper towels. Pour off all but 1 tablespoon of fat.


Add onion and cook over medium heat until soft, about 2 minutes. Add garlic, potatoes, stock, water and 1/4 teaspoon pepper. Cover and simmer until potatoes are done, about 30 minutes. Add kale and cook until tender, 8-10 minutes. Add sausage and heat through.

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