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Portugal: Seafood paella

1 (16 ounce) can whole tomatoes (with liquid) 1 (2 ounce) jar sliced pimentos, drained 1 cup uncooked regular rice 1 medium onion, chopped 1 teaspoon salt 1/2 cup frozen green peas 1/2 teaspoon saffron or ground turmeric 1/4 cup olive oil or vegetable oil 1/4 teaspoon pepper 12 mussels 2 cloves garlic, minced 2 […]

Portugal: Sauteed artichoke hearts

1 (14 ounce) can artichoke hearts, drained 1/4 cup chopped prosciutto or Serrano ham 1/8 teaspoon coarsely-ground pepper 2 tablespoons olive oil or vegetable oil 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 until hot and hearts […]

Portugal: Salt cod in tomato sauce

1 1/2 pounds salt cod fillets 1 clove garlic, chopped 1 tablespoon olive oil or Vegetable oil 1/4 cup pitted ripe olives, sliced 1/8 teaspoon pepper 2 hard cooked eggs, peeled and sliced 2 medium onions, sliced 2 medium tomatoes, chopped Snipped parsley

If fish fillets are large, cut into serving pieces. Place fish in […]

Portugal: Portuguese pork with lemon

1 tablespoon olive oil 1 teaspoon salt 1/2 cup pitted ripe olives 1/4 cup water 1/4 teaspoon ground cumin 1/4 to 1/2 teaspoon crushed red pepper 2 cloves garlic, chopped 2 pounds boneless pork shoulder 2 tablespoons lemon juice

Trim fat from pork; cut pork into 3/4-inch cubes. Toss pork, garlic, lemon juice, 1 tablespoon […]

Portugal: Baked eggs with ham, sausage and peas

1 (16 ounce) can tomatoes (with liquid) 1 clove garlic, finely chopped 1 medium onion, finely chopped 1 smoked chorizo sausage, cut into 1/4-inch slices 1 tablespoon minced parsley 1 tablespoon olive oil 1/2 teaspoon granulated sugar 1/4 cup cooked green peas 1/4 teaspoon paprika 2 tablespoons chopped pimento 4 eggs 4 ounces fully cooked […]

Portugal: Pineapple with port

1/4 cup ruby port or Madeira 2 to 3 teaspoons granulated sugar 4 (1/2 inch thick) slices fresh pineapple

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 at least 4 hours.

Garnish with fresh […]

Portugal: Marinated black-eyed peas

1 cup finely chopped onion 1/2 pound dried black-eyed peas (about 1 1/2 cups) 1/2 teaspoon marjoram leaves 1/2 teaspoon salt 1/4 cup chopped green bell pepper 1/4 cup olive oil 1/4 teaspoon pepper 2 cloves garlic, finely chopped 2 tablespoons red wine vinegar 2 tablespoons snipped fresh cilantro 3 cups water 3 hardboiled eggs, […]

Portugal: Lemon and celery pilaf

1 cup uncooked regular rice 1 small onion, chopped 1/2 teaspoon salt 1/4 cup butter or margarine 1/4 teaspoon dry mustard 1/8 teaspoon red pepper sauce 2 cups water 2 stalks celery, sliced 2 tablespoons snipped parsley 2 teaspoons finely shredded lemon peel 2 teaspoons instant chicken bouillon

Cook and stir onion and garlic in […]

Portugal: Creme brulee, catalan style

1 cup granulated sugar 2-inch piece of cinnamon stick 3 1/2 cups milk 3 tablespoons cornstarch 6 egg yolks Zest of 1 lemon

Beat the egg yolks and 3/4 cup of the sugar in a bowl.

Heat 3 cups of the milk, along with the lemon zest and cinnamon stick, in a pot over moderate […]

Portugal: Potato, onion and salt cod casserole

1 large onion, peeled and thinly sliced 1 pound dried salt cod 1/2 cup chopped fresh parsley 12 to 18 oil-cured black olives 2 pounds small white or new potatoes 2 to 3 cloves garlic, peeled and finely chopped 2 to 4 tablespoons olive oil 4 hard-cooked eggs, peeled and cut into wedges 6 cups […]