S: Meals & Membories by Maria Manuela Moniz
FC: Meals & Memories
1: The times we gather together around the dinner table for a meal are precious and cherished events for me and your dad every time. I hope that this cookbook stirs up fond memories of special days and times we’ve had together. I also hope that these recipes help you make wonderful memories for your own family and friends. | I dedicate this book to my mother who taught me how to cook. now want to pass it on to my wonderful children so you can keep the traditional going.
2: Index | 1. Senhora Lucia's Pinwheels Artichoke Dip 2. Cebulada Debulho 3. RissÃ³is de Camaro 4. Pimenta Moida 5. Pickled Peppers Pickled Onions 6. Croquettes de Bacalhau 7. Portuguese White Cheese 8. Fava Beans 9. Clams Tuna 10.Beef Noodles 11.Elizabeth's brocolli 12.Pizza 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. | 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. | 50. 51. 52. 53. 54. 55. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. 67. 68. 69. 70. 71. 72. 73. 74. 75. 76. 77. 78.
3: Artichoke Dip 2 14 oz. cans of artichokes (packed in water, not oil) 2 cups of freshly grated Parmesan cheese 1 cup of mayonnaise Salt and pepper Drain the artichokes from the can. Coarsely chop them. Combine chopped chokes, Parmesan, and mayo into a microwave or oven-proof serving dish. Microwave on high heat for 5 minutes, pausing occasionally to stir, to ensure that the dip gets heated evenly. Add fresh ground pepper and salt to taste. | 1 8oz package cream cheese 1 cup sour cream 5 green onions, chopped 1/2 cup olives, chopped 2 cups shredded cheddar cheese 1/2 cup pickled jalapeÃ±os, chopped 8-10 large tortilla shells | Mix all ingredients well. Spread over tortilla shell. Roll tightly and refrigerate for at least 1 hour before slicing into rounds. | Senhora Lucia's Pinwheels
4: 1 morcela 2 cups cooked white rice bunch of green onion 1 cup hot milk 1 tsp lard 1 tsp paprika 1/2 tsp salt 1 cup red wine pinch of cinnamon 1 tsp aniseed 1 tbsp pimenta muida Remove morcela from casing. Grind cooked rice, saute onions in lard, then add wine, cinnamon, aniseed, pimenta muida, paprika, salt and add morcela and rice. Stir well and cook on very low heat, if dry add milk or wine. | Cebulada 4 large onions chopped 4 strips bacon cut in small pieces 1 sliced courico 1/4 cup vegetable oil 1 tsp paprika 2 tbsp pimenta moida 1 tbsp tomato paste 1 tsp salt add oil/onions/bacon and courico to a pan and fry on med/high heat until onions are translucent (30 min) then add spices and tomato paste. (Skim oil from the top and freeze, this can be used later to add flavour to a different dish.) | If you love morcela, you'll love this even more. It's like a pate you spread over crusty bread or even better corn bread. It's such an unusual combination of spices and liquids but the end result is amazing. No one can make this better than my mom. | Debulho
5: Dough 3 cups water 3 cups flour 3 tbsp butter 1/4 tsp salt Filling 1 medium onion, diced 2 tbsp olive oil 1 tbsp butter 2 cloves garlic, crushed 1 tbsp cornstarch 1 cup milk 2 egg yolks 2 small bags of shrimp, cooked and diced 1 tsp pimenta moida 1/2 tsp salt 1 tbsp fresh chopped parsley Coating 2 slightly beaten eggs 2 cups of plain bread crumbs | FIlling In a pan with olive oil and butter, saute onion, garlic and shrimp. Add pimenta muida, salt and parsley. In a cup, disolve cornstarch in milk, mix in egg yolks. Pour into shrimp mixture, mixing well and cook on medium heat for 15 minutes until cooked and thickened. Set aside to cool. Dough Boil the water, add butter and salt mix. Stir in flour, quickly stirring with a wooden spoon. Once dough comes together, roll onto a floured surface. Divide dough into workable portions. Roll out dough thin, using a large glass cut out circles from dough. Fill with cooled filling. With a wet brush run over the edges of the dough with water and fold over, creating a moon shape. Seal edges. To cook, dip into beaten eggs and then dip into bread crumbs. Fry in hot vegetable oil until golden brown. | Rissóis de Camaro
6: Pimenta Moida | 1 bushel of hot red peppers (available at the end of September or beginning of October) 1 box of course salt old fashion meat grinder, or food processor Wash peppers, remove caps (and seeds if your prefer). Grind through the meat grinder, or food processor. Put into a large pail, sprinkle top with salt and mix. Cover and let sit. Repeat salt process everyday for 2 weeks. Peppers will ferment. After 2 weeks, put into jars and seal. *Don't forget to wear gloves and avoid contact to your face or any other part of your body. | This is the main staple in my fridge. 90% of my recipes contain this ingredient. You can purchase it in the store, but we make it. A lot of Portuguese families, like mine, would get together in their basement and make a party out of it.
7: Pickled Peppers Hot long peppers Vinegar Water Pickling salt Wash peppers, split them long wise. Insert in the jars. Fill jar half way with vinegar, top with water and salt. Shake. Put lid on let set for 1 week. | Pickled Onions | Small onions (pickling onions usually sold in September) Vinegar Water Pickling salt Red wine Peel onions. Make a slit half way through onion to allow liquid to get through. Put onions in jar, fill half way with vinegar and top it off with wine, water and salt. Shake well, top jar and let sit for 2 weeks.
8: 1 1/4 pounds salt cod deboned 5 cups riced or finely mashed mealy potato, cooked 1/2 cup finely chopped onion 1 tsp salt 1 tsp pepper flakes 1/3 cup finely chopped fresh parsley 1/4 teaspoon freshly ground pepper 1 tsp finely diced garlic 2 tbsp olive oil 3 egg, beaten oil, for deep-frying | Rinse cod and soak for 4 hours in a few changes of cold water. Drain, rinse under cold running water and place in large saucepan. Cover with cold water and bring to boil. Reduce heat; simmer until fish flakes easily when prodded with knife, about 15 minutes. Drain, & cool. In a skillet, saute onions & garlic in olive oil and then add cod fish, using fork to flake it. In large bowl, combine cod, potatoes, parsley & pepper. Taste and adjust seasoning; stir in eggs to form firm, but malleable mixture. Using dessert spoon, scoop up a heaping spoonful of cod mixture. With a second dessert spoon cupped over the first, press and form mixture into rounded oval, letting excess fall back into bowl. Place oval on large tray; form ovals with rest of mixture. In deep-fryer, heat 3 inches (8 cm) of oil to 375F (190C) and fry ovals, about 8 at a time, for 2 minutes or until golden and crisp. Drain on paper towels. | Croquettes de Bacalhau
9: Portuguese White Cheese 1 bag of homo milk 1 capsule full of junket 1 tbsp salt Put milk in a glass microwavable bowl and heat for 40 seconds. Stir in the salt and the junket. Leave in a warm place, covered, until it sets. With a large spoon, slowly scoop set milk out of bowl and put into a mold. Refrigerate. Drain water from cheese every day. Cheese will be ready to eat in 3 days. Optional - layer diced hot pepper in cheese as you're placing it into mold. | This is an old Portuguese homemade cheese. It's actually given in Portuguese restaurants as an appetizer with crusty bread and pimenta moida. All of my life, I remember my mother making this. This is Maria Medeiro's revised recipe and it turns our perfect every time!
10: Fava Beans 2 cans fava beans 1 small onion chopped 1 tsp parsley 1 tsp salt 1 tsp paprika 2 tbsp pimenta muida pinch of cinnamon 1 tsp cayenne pepper 2 tbsp tomato paste 1 cup water 1 cup red wine Saute onions in oil for 5 minutes. Add rest of ingredients, stir and bring to a boil. Reduce heat to medium and cook for 8 to 10 minutes. | Fava beans is a favorite Portuguese dish. It brings me back to when I was at a party at my sister in law' Gertrudes house and Billy wanted me to make it. I had never made it before but had tried them at my moms and lovd it and thought I could make it too. I didn't want to say I didn't know so I made it the best I could. It apparently turned out well because they ate them all.
11: Clams | 2 cans of clams 1/4 cup diced onion 1/4 cup diced red sweet red pepper 1/4 cup diced green pepper 2 mined garlic cloves 1 tbsp olive oil 1 tsp red wine vinegar 1/4 cup diced jalanpeno Mix all ingridents and serve in clam shells, keep in refridgerator for an hour before serving. | Tuna | Portuguese traditional Can of Tuna (drained 2 tbsp olive oil 1/4 cup olives 2 boiled eggs 1 tsp vinegar 1 tsp pimenta moida 1/3 cup diced purple onions mix all ingredients and serve cold. | My favorite Tuna dish 1 can tuna 1 tsp mayonnaise 14 cup diced purple onions 14 cup chopped green onions mix all ingredients and serve on toast or pita bread. | I used to eat Tuna the Portuguese tradition way until my friend Mary introduced me to tuna and mayonnaise. I loved it so much, I don't eat it any other way.
12: Beef Liver | 4 slices of beef liver 1 tsp salt 1 tsp paprika 1 tbsp pimenta muida 2 garlic cloves, crushed 1/2 small can tomato paste Red wine, enough to cover liver 1/2 cup water 2 tbsp vegetable oil 1/2 tsp cayanne pepper (to taste) | In a bowl, combine all ingredients, except for tomato paste and oil. Marinade for a few hours or overnight. Take liver out of liquid, make sure to reserve liquid for sauce later. Fry liver in vegetable oil, on medium heat until cooked through. Do not overcook. In the reserved liquid, add tomato paste. Stir well and pour over liver. Simmer on medium heat for 10 minutes. Taste for seasoning. | I don't like chicken livers. Absolutely hate them!, but I love this beef liver that my mom used to make. This is a traditional appetizer in Portuguese homes and it's called Iscas de fígado. Manuel said that mine is the best he's ever had and that I should open a restaurant, or sell them to the bars.
13: 1 pkg. (120 g) Stove Top Stuffing Mix for Chicken 1 pkg. (750 g) frozen broccoli florets, thawed, drained 1 can (10 fl oz/ 284 mL) condensed cream of mushroom soup 1/2 cup Cheese Whiz HEAT oven to 350F. PREPARE stuffing as directed on package. COMBINE remaining ingredients in 2-L casserole; cover with stuffing. BAKE 30 min. or until heated through. | Mary's Noddles | 1 Package large broad egg noodles 1/4 cup olive oil 1 finely chopped jalapeno 1 tbsp chopped parsley 1 tsp salt 2 crushed garlic cloves 1/4 tsp black pepper add noodles to a pot of salted boiling water until cooked to your taste. while noodles are cooking, saute garlic in olive oil for a few minutes, then add jalapenos. drain noodles and pour olive oil mixture over noodles and stir. | Bluey's Brocolli
14: Dough 2 envelopes active dry yeast 2 cups warm water 1/2 teaspoon sugar 5 cups all-purpose flour, plus more for kneading 2 teaspoons kosher salt Olive oil, for brushing In a cup, sprinkle the yeast over the warm water. Stir in the sugar; let stand until foamy, 5 minutes. In a large bowl, mix 2 cups of the flour with the salt. Add the yeast mixture and stir until smooth. Add the remaining 3 cups of flour and stir until a stiff dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Transfer the dough to a large bowl lightly brushed with olive oil. Cover the dough with plastic wrap and let rise in a warm, draft-free spot until doubled in volume, about 1 hour. Punch down the dough and knead it 3 times. Divide the dough into 6 pieces and roll into balls. | Sauce 1 large can of whole tomatoes 1 tsp salt 1/2 tsp garlic powder 1 tsp dried oregano or Italian seasoning 1 tsp crushed red pepper seeds 1 tbsp olive oil Using a hand blender, blend all ingredients together. | Roll out dough to desired size/shape. Grease and sprinkle some corn meal on the bottom of a pizza pan to ensure dough doesn't stick. Put dough on pan, spread sauce over dough, cover with your favourite toppings. Bake at 400 until dough is cooked through and crispy. | I have had a lot of comments about people loving my pizza. An old friend of Ashley's used to tell me that I should open my own pizza store. | Pizza
15: A few of our favorites things to stuff the pizza dough with are sloppy joe's, cacoula, cebulada hot dogs and ground chourico
16: 4 cups Shrimp with shell 1/2 c water 1/2 bottle of beer 4 crushed garlic cloves 1/2 tsp salt 1/2 tsp paprika 1/4 cup ketchup 1 tsp tomato paste 2 tbsp olive oil 1 tbsp pimenta muida Saute garlic in olive oil for 2 minutes. Add remaining ingredients, stir and bring to a boil. Simmer on medium /low heat for 15 minutes. In the meantime, cook shrimp in salted water. When shrimp turn pink they are ready, remove from water. Pour sauce over cooked shrimp. | The first time I tried these shrimp were at Manuel's 18th birthday party. I was not used to eating garlic so I didn't really like them. As time went on, I grew to like the taste of garlic more and I have been making these shrimp ever since. The funny thing is, Manuel's family does not remember this recipe at all and I got it from them. | Graciosa Shrimp
17: 4 Potatoes 2 tbsp tomato paste 1 cup of water 1/4 cup diced green onions 1/2 tsp salt 1/2 tsp aniseed 1/2 tsp paprika pinch of cinnamon 2 tbsp pimenta muida 1 tbsp vegetable oil 1/2 tsp vinegar | In a frying pan, add oil and onions, sautÃ© for 2 minutes. Add remaining ingredients, stir and allow to boil for 3 minutes. | Pour over potatoes | I came from Portugal when I was 4 years old. I don't remember anyone there, but my mother tells me that I used to ask for my Madrinha all the time. One of my Madrinha's famous dishes was these potatoes, with an aniseed sauce which I love to this day. | M A D R I N H A S P O T A T O E S
18: My fat rice 1 cup of Italian style rice (short, fat rice) aborio 2 1/2 cup of water 1 small onion, diced 1/2 cup each of diced red and green bell peppers 1 tsp salt 1 tbsp pimenta muida 1/2 tsp cayanne pepper a pinch of cinnamon 2 tbsp tomato paste 1 tsp vinegar 2 tbsp vegetable oil In a non stick pan, saute onions and peppers in oil for 5 minutes on medium heat. Add remaining ingredients, stir, bring to a boil and then reduce heat to medium/low stirring occasionally until rice has absorbed liquid. Taste for seasoning. | I call this my fat rice because it's made with short fat grain rice. It's so delicious. I love to eat this on it's own or with salad on the side. If I had to choose one last meal to eat, this would be one of them. Every time I wanted to start a diet, I would make this to eat as my last treat. It's even better when it's extra spicy! Yummy.
19: Feijao 4 cans white kidney beans (including liquid) 6 strips of bacon cut into small pieces 1 courico, diced 2 tbsp tomato paste 3 tbsp cebulada (see recipe) 1 tsp paprika 1 tsp salt 1 tbsp pimenta muida 1 tsp vinegar a pinch of cinnamon Mix all ingredients in a roasting pan. Cover and bake at 375 for 1 hour. | Caldo Verde | 12 cups water 6 large potatoes, peeled and diced 1 small cabbage, chopped 2 tbsp olive oil 1 tsp salt 1 glove garlic crushed 2 chicken cubes 1 bunch of courves chopped finely 1 Chourico Bring water to a boil, add potatoes, cabbage, chourico , olive oil, garlic and salt. Cook for 1/2 hour or until cooked. Remove chourico, add chicken cubes and blend with a hand blender until smooth. Taste for seasoning. Cut chourico into slices, add back to pot. Add courves. Cook on medium heat for 10 minutes.
20: My beef | 6 pieces of fast fry beef 1 tbsp vegetable oil 1 cup water 1/2 tsp salt 1/2 tsp paprika 1 tbsp pimenta muida a pinch of cinnamon 1 glove of garlic, crushed 1 tbsp tomato paste 1 tsp vinegar Fry the beef in oil. Once cooked add the garlic and cook for 30 seconds. Add remaining ingredients, stir and simmer on medium heat for 5 minutes. | My Porkchops | 6 pork chops-I prefer the ones with a bone, has more flavor.(loin chops) 2 tbsp vegetable oil 2 cups water 1/2 tsp salt 1/2 tsp paprika 1 tbsp pimenta muida a pinch of cinnamon 1 glove of garlic, crushed 1 tbsp tomato paste 1 tsp vinegar Fry the pork chops in oil. When almost done add garlic and cook for 5 minutes. Mix remaining ingredients in a mug and pour over the pork chops. Lower heat to medium low and simmer for 20 minutes.
21: 6 cups Moelas 1 1/2 tsp salt 3 tbsp pementa muida 3 minced garlic (1tsp powder garlic) 4 cups wine 1 cup water 1 1/2 tsp paprika 1 pinch cinnamon 6 tablespoons oil peeled and cubed cooked potatoes ------------------------------ 1 small can tomato paste julienne 1 large sweet green & red pepper 1 large sliced onion ------------------------------ | Moelas - (Chicken gizzards) | wash and cut in half or thirds moelas add in large bowl with the first 7 ingridents for a few hours or overnight. drain marinating liquid and set aside. Fry moelas in med to hight heat in oil for about 15 minutes then remove and do next batch. In marinating liquid add tomato paste and pour over moelas and cook on medium low for 1/2 hour or until the consistancy you like. I make it still a bit firm, do not overcook. in a frying pan add 2 tbsp oil and saute quickly the peppers and onions, then pour over moelas. add potatoes. | Moelas is an unusual dish that is very popular with my family and friends as well. I get requests to make this many times. Those who don't like moelas, love the sauce.
22: Vavo's Rechio (Portuguese Stuffing) 4 pork chops 4 courico 4 cups of chicken gizzards Neck and gizzard that come from inside of turkey 1 onion, chopped 1 glove garlic, diced 1 tbsp salt 1 tbsp paprika a pinch of cinnamon 1 tsp of aniseed 2 tbsp pimenta muida 1/2 loaf of day old french bread Water, just enough to cover ingredients Add all ingredients into a pot and cook on medium until the meat is cooked. Once cooked, take meat out and remove meat from bones. Grind the meat using the old fashion grinder. Place bread into the sauce and let soak. Once soaked, put the bread put through the grinder and then mix with meat. | MUST USE THIS! | READY TO ADD SOAKED BREAD
23: 1 turkey 1/4 cup pimenta muida 1/4 cup chilled butter in pieces 1 tsp salt Wash turkey, rub with pimenta muida and salt on the inside and outside. Poke holes in breast of turnkey and fill with butter pieces. Stuff turkey's top and bottom ends with stuffing and sew tightly to prevent leakage. Bake at 400 (time will vary according to weight of turkey - follow instructions on turkey. When cooked, remove stuffing and slice turkey to serve. | T U R K E Y
24: Senhora Estrella's Carrot soup | Senhora Estrells was the most wonderful cook, next to my mom. She made amazing soups and this one was my favourite. | 3 carrots 3 tomatoes 3 potatoes 8 cups water 2 tbsp oil 1 tsp salt 2 chicken cubes 1/2 cup pasta (abc's or stars) 1 tbsp vinegar Put all ingredients into a pot (except for the pasta) and bring to a boil. Reduce heat to medium high and let cook for 1 hour. When done, use hand blender to blend until creamy. Cook pasta separately until aldente, drain and add it to soup mixture. Taste for seasoning. | Use hand blender
25: Sopa de hortela Poor people soup (mint soup) | 6 cups of water 2 sprigs of fresh mint 2 eggs 1 tsp salt 1 tbsp vegetable oil 6 slices of day old bread (French or Italian) In a pot, add water, oil and salt. Bring to a boil. Once water starts to boil, break eggs into water and stir to loosen the whites. Add mint and bread and remove from heat. | This is a very easy, and strange sounding soup. IT goes way back to my childhood and I love it! We call it poor people soup because of the minimal ingredients and it only takes 5 minutes to make. If you're ever not feeling well, eating this soup will soothe your stomach and hit the spot. Ashley is the only one of my children who like this.
26: 2 skinless, boneless chicken breast 2 cups diced potatoes 2 cups diced carrots 1/2 small onion diced 3 chicken cubes 12 cups of water 1 package of Knor minestroni soup 1/2 cup ABC or stars pasta | Cook chicken breast in pot with 12 cups of water, onion and cubes until cooked. Once cooked remove chicken, cut chicken into bite size pieces and add back to liquid. Add Knor soup, potatoes and carrots until potatoes are almost done, then add pasta, stir and cook on medium for 8 minutes. Remove from heat | My Chicken soup
27: Chicken & Peas | Chicken Parmasean | 6 pieces of chicken, your choice 1/4 cup chopped green and red bell peppers 1/4 cup chopped onion 1 tsp salt 1/2 beer 1 tsp paprika 1 tbsp pimenta muida a pinch of cinnamon 6 cups of water 1/2 small can tomato paste Green giant sweet peas (frozen or canned) In a pot, saute onions and green peppers for a few minutes on medium heat. Then add the beer, spices, water, tomato paste and chicken. Cook on medium high for 20 minutes. Then add potatoes. Once potatoes are cooked, add peas, stir and cook for another 5 minutes. | 4 Chicken breast, butterflied 1/2 tsp salt 1 1/2 cups Italian bread crumbs 1/4 cup parmasean cheese 2 eggs 1/4 cup milk 3 tbsp vegetable oil 2 cups of your favorite jarred pasta sauce 1 cup shredded mozzarella cheese Season chicken breast with salt. In a plate combine the eggs and milk, beat slightly. On another plate combine bread crumbs and parmasean cheese, mix. Dip chicken into milk mixture, then into bread crumbs making sure to coat everything. Fry in vegetable oil over medium high heat until cooked. Put into a baking dish, top with sauce and cheese and bake until cheese is melted. Serve over your favorite pasta.
28: 1 lb lean ground beef 1 egg 1/2 tsp salt 1/4 tsp black pepper 1/2 onion chopped 1/4 c Italian bread crumbs 1/4 cup ketchup | Combine all ingredients in a large bowl then transfer to a greased 9x5 loaf pan. Cover top with ketchup. Bake at 350 for 1 hour or until juices run clear | Michelle's Easy Meatloaf | Ashley's Easy Chicken Casserole | 2 boneless skinless chicken breast, diced 1/4 cup onion, diced 1/2 tsp salt 1/2 tsp garlic powder 3/4 tsp paprika 1 tbsp Red Hots hot sauce 1/4 cup milk 1 can cream of chicken or mushroom soup 1 cup shredded cheddar cheese 1 box stove top stuffing, prepared as per box instructions 1 tbsp oil In a frying pan, sautÃ© onions and spices in oil for 2 minutes on medium heat. Add chicken breast and cook until chicken is cooked through. Once chicken is cooked, add cream soup, milk and hot sauce. Pour into a baking dish, top with cheese and stuffing. Bake at 350 for 25 minutes at 350.
30: 2 lbs of lean ground beef 1 egg 1 tsp salt (1/2 tsp for meat 1/2 tsp for sauce) 1/3 cup bread crumbs 1/2 tsp garlic powder (1/4 tsp for meat 1/4 tsp for sauce) 2 cups water 1 tsp paprika a pinch of cinnamon 2 tbsp pimenta muida 6 tbsp tomato paste 10 sliced mushrooms (or 1 can of mushrooms) | Combine first 6 ingredients into a bowl. Mix, make into patties and fry in a pan with 1 tbsp vegetable oil until cooked through. Remove excess oil. Add remaining ingredients over patties, bring to a boil, then lower to medium and simmer for 10 minutes. | My mom's Hamburgers | This is my mothers Portuguese hamburgers. It is a favourite of the family. Not only is it good like this, but using the leftovers with elbow macaroni is even better!
31: 2 whole red fish or fish of your choice. Cod fish is good too.(fresh or frozen-if frozen, thaw before cooking) 2 clove of garlic, crushed 1/2 tsp salt 1 cup water 1 tbsp tomato paste 1 tsp vinegar 1 tsp pimenta muida 1/2 tsp paprika a pinch of cinnamon 2 tbsp vegetable oil 1/4 c flour | Red Fish | Rinse fish under cold water making sure scales are removed and insides are clean. Pat fish dry. Rub salt and 1 garlic crushed garlic all over. Coat fish in flour, shake off excess and fry in hot oil on medium/high heat until cooked. Remove fish and in same pan saute garlic for 1 minute. Add remaining ingredients. Bring to a boil. Add fish back to pan and let cook for 2 minutes.
32: Manuel's BBQ Chicken | 12 Chicken drums 1 tsp salt 1 tsp cheyenne pepper 1 tsp garlic powder 2 tbsp pimenta muida 1 tsp dried pepper seeds 1 tsp paprika 1/2 tsp black pepper Rub into chicken, leave to marinade overnight in fridge. Cook on BBQ | For those who know Manuel, in all the years he's been around, and thats 40 years - he never knew how to cook and never tried because he didn't have to and didn't care to. This year, 2011, Manuel has been interested in cooking and experimenting on his own with new recipes. This BBQ chicken is one of Manuel's own recipes and it's very delicious. He now thinks he can cook better than me. HA!
33: Linguica | 2 pork butts or shoulders 2 1/2 to 3 1/2 tsp. salt 4 to 7 cloves garlic,minced or pressed 4 to 6 small dried hot chili peppers, crushed Cut pork into cubes, separating lean meat from fat. Measure or weigh; you should have equal parts, or 2 pounds each, fat and lean. Combine meat in large bowl with remaining ingredients, and mix well with your hands. Cover and chill at least 2 days. Stuff casings with meat, Put in smoker
34: 4 tablespoons olive oil 6 pounds veal / beef shanks pieces (about 1 large or 2 small per person) 4 cups diced onion 1 cup flour 2 cups diced celery 2 cups veal or chicken stock 2 cups peeled and diced carrot 3 cloves garlic, crushed 1 1/2 cups white wine 2 cans (28-oz ) diced tomato 2 bay leaves salt and pepper to taste 1 tbsp chopped parsley Directions Preheat oven to 325 F. Heat a large ovenproof pot over medium high heat and add 1 tbsp oil. Dip shanks in flour and sear veal shanks until browned on each side and remove. You may have to do this in batches, adding oil after each batch. Remove veal from pan and set aside. Reduce heat to medium, add onion, celery and carrot, sautÃ©ing until onions are translucent, about 5 minutes. Add garlic and cook one minute more. Stir in white wine, bring to a simmer, then add tomatoes. Stir in bay leaf, parsley and stock. Add veal shanks back to pot, ensuring they are covered with liquid. Bring to a simmer, cover then place pot in oven. Cook for 2 to 2 hours, until veal pulls away from the bone easily. To serve, spoon veal onto a serving plate with mashed potatoes or side of your choice. | Osso Bucca
35: Portuguese Beef Stew | 4 lbs beef stew meat (I like to buy 1/2 with bones and 1/2 without) 1/2 can tomato paste 1 1/2 tsp salt 1 1/2 tsp paprika 2 tbsp pimenta muida 1 pinch of cinnamon 2 cups chopped carrots 2 cans green beans 1 medium chopped onion 4 cubed potatoes | Add all ingredients except for carrots beans and potatoes. Bring to med high heat for 40 minutes and then add carrots, and potatoes. When they are cooked, then add green beans. | 2 lbs of lean ground beef 1/2 small onion, chopped 1/2 cup red and green bell peppers, chopped 1 tsp salt 1/2 tsp garlic powder 1 tsp dried oregano or Italian seasoning 1 small can tomato paste 1 jar of your favorite pasta sauce 2 tbsp vegetable oil 2 1/2 cups water 1 tsp vinegar 1 tsp red pepper seeds In a pot, brown the beef in 1 tbsp vegetable oil until cooked. Once cooked, drain and set aside. Add to the pot, 1 tbsp vegetable oil and sautÃ© onions and peppers for 5 minutes on medium heat. Add water, vinegar, tomato paste, spices, jarred sauce and browned ground beef. Cook on medium heat for 15 minutes. | My Meat Sauce
36: My dad loved trying new dishes. One of his famous dishes was Hungarian Chicken, it's so delicious and easy to make. | 1 medium onion, diced 1 green bell pepper, diced 3 hot banana peppers, sliced 1 garlic clove, diced 2 cups of sliced white button mushrooms 4 tomatoes, diced 6 chicken drum sticks or (your favourite chicken pieces) 6 potatoes peeled and sliced 1 inch thick 1 tbsp paprika 1 tsp salt 1/2 black pepper 1 tbsp vinegar Saute onions, peppers, mushrooms and garlic in 1 tbsp of vegetable oil for 5 minutes on medium. Add the remaining ingredients (except the potatoes), turn temperate to high, stir and bring to a boil. Once boiling, turn temperature down to medium low and let simmer for 40 minutes. In a separate pot, bring potatoes to a boil and cook until tender. Drain the potatoes and add to the chicken. Taste for seasoning. | Vovo's Hungarian Chicken
37: Garlic Shrimps | 2 bags frozen raw shell on shrimps 3 cloves of garlic 3 tbsp oil oil 1 tbsp butter 1 tbsp pimenta moida | defrost shrimps - pat dry saute garlic in oil and butter for a few minutes on medium high, then add Shrimps. When shrimps are pink add pimenta muida and stir for 1 minute. | Long Grain Rice | 1 cup of long grain rice 2 cups of water 1 small onion, diced 1/2 cup each of diced red and green bell peppers 1 tsp salt 1 tbsp pimenta moida 1/2 tsp cayanne pepper a pinch of cinnamon 3 tbsp tomato paste 1 tsp vinegar 2 tbsp vegetable oil In a microwavable bowl saute onions and peppers in oil for 2 minutes . Add remaining ingredients, stir and microwave for 15 minutes. or until liquid has evaporated.
38: Octopus | 2 frozen octopus rolls 1 medium onion, diced 1/4 c olive oil 1 tsp salt 1/4 cup tomato paste 2 tbsp pimenta muida 1 cup water 1 cup red wine 1 tsp paprika 1 tbsp dried parsley 6 potatoes, peeled and cooked Defrost the octopus, wash and cut into bite sized pieces. Put in a roasting pan, add onion, olive oil, salt, pimenta muida & paprika. Put it in the oven for 40 minutes at 375. Then add wine, water and tomato paste, stir and cook until octopus is tender. Add cooked potatoes and parsley, cook for another 10 minutes.
39: Cod Fish in the oven 4 cups of deboned, salted cod fish 1 onion cut in rounds 4 potatoes, sliced 3 tomatoes, sliced 1 tbsp dried parsley or 2 tbsp fresh diced parsley 3 tbsp olive oil 1 tsp salt 1 tsp paprika 2 tbsp tomato paste 2 cups of water 2 tbsp pimenta muida Soak the cod fish overnight in water, changing water every 6 hours. Creating layers, add one layer of sliced tomatoes to the bottom on a roasting pan, top that with fish, then potatoes, then onions. Repeat. In a large up, put the water, spices and tomato paste
40: 4 chicken legs 1 tsp paprika 12 tsp salt 1 tsp pimenta muida 1/2 tsp garlic powder 1 tbsp tomato paste rub spices on chicken and bake at 400 for 40 minutes. drain the drippings into a bowl and add tomato paste and add to blend with hand blender, pour over chicken. | Michelle's favorite chicken | 65 | Fillets | 6 Fish fillets of your choice. (sole, halibut, cod) 1 lemons 2 slight beaten eggs 1 1/2 cups of flour 3 tbsp oil 1 tsp salt | sprinkle salt and lemon juice over fish and let marinate for 1-4 hours. dip in egg and then flour, shake excess off and fry in a hot skillet until golden brown on both sides. | Fish Fillets
41: Soupa De Carne (Graciosa Style) | Meat Portuguese Bacon cabbage potatoes courico
42: My father loved eating hot steaks from San Francisco sandwiches on Clinton St. He was the kind of person who would go to a restaurant, taste the food and then come home and recreate it. This was one of those meals. It's so tasty and everyone loves it. My father always praised me on mine because I would make it extra spicy. | Hot Steak Sandwiches 1 can of whole tomatoes 1 glove of garlic 4 jalapeno's sliced 1 tsp salt 1 tsp vinegar 10 thin slices of quick fry beef (I go to my butcher and ask them to slice a sirloin roast for me, to ensure tendeness) 5 kaiser buns Mix first 5 ingredients in pot, bring to a boil then turn heat down to medium and simmer for half an hour. Season beef with salt and fry in 1 tbsp of vegetable oil just until cooked (do not overcook). Add beef to sauce and simmer for 5 minutes. Make sandwiches and enjoy!
43: VavÃ³'s Special Chicken | Chicken & Rice | 8 chicken drums 1 small onion, chopped 1 bottle of beer 1 bottle of water (filled in beer bottle) 1 tsp salt 1 tbsp pimenta moida 1/4 tsp black pepper 1/4 tsp cayenne pepper 8 small potatoes, peeled 3 tbsp of tomato paste 1 egg yolk 1/4 cup vegetable oil 1 tbsp fresh chopped parsley In a pot, combine first 8 ingredients. Bring to a boil and cook for 10 minutes. Remove chicken from liquid and fry in a pan on medium heat until cooked. While chicken is frying, add potatoes to liquid. Once potatoes are cooked. Remove from liquid and fry potatoes on medium high until golden brown. Add egg yolk and tomato paste to sauce, blend with a hand blender and pour over chicken and potatoes. | 1 chicken breast, skin on bone in 1/4 cup chopped green and red bell peppers 1/4 cup chopped onion 1 tsp salt 1 tsp paprika 1 tbsp pimenta muida a pinch of cinnamon 6 cups of water 1/2 small can tomato paste 1 cup of white rice In a pot, combine first 8 ingredients. Boil until chicken breast is falling off the bone. Remove chicken from stock, set aside. Add tomato paste and rice to the stock and lower to medium heat. Cook for 20 minutes. Debone chicken breast, cut into bite size pieces and add back to pot. | Vavo's special chicken is mine and Shaw's favorite chicken dish. My mother used to make this for special occasions. The chicken and rice is something I created and it's everyone's favorite. It's my version of a risotto. You can also substitute the chicken for codfish or clams.
45: Ashley's Chicken Pot Pie | Buttery Flaky Crust 2 1/2 cups of all purpose flour 1/2 tsp salt 1 cup butter, chilled 1/2 cup ice cold water Combine flour and salt, grate butter into flour and mix well until mixture resembles crumbs. Add water 1 tbsp at a time until ball is formed. Divide dough in half and wrap in plastic wrap and let cool in fridge for 1 hour. Once dough has chilled, roll out on a floured surface and put into a baking dish. Add filling on top of bottom layer then top with remaining dough. | Filling 4 Chicken breasts 2 cups frozen vegetables - No name peas and carrots and broccoli and cauliflower (or your choice) 1/2 cup butter 1/3 cup chopped onion 1/3 cup all purpose flour 1 tsp salt 1/2 tsp black pepper 1 1/3 cup water 1 1/2 chicken bouillon cubes 2/3 cup 10% cream 5 dashes of Red Hot's 1 tbsp Italian Seasoning (Club House Italiano) Season chicken breasts with salt, pepper and Italian seasoning. Bake at 400 for 30 minutes. When cooked, let cook and shred. In a pot, add frozen vegetables and 1/2 chicken cube, cover with water and boil for 5 minutes. In a separate pot, cook onions in butter until soft, stir in flour, salt and pepper. Cook for 2 minutes. Add water, cream and 1 chicken bouillon cube. When thickened, add shredded chicken breasts, drained vegetables and hot sauce. Pour over bottom crust, top with remaining crust. Seal edges and bake at 400 for 30 minutes.
46: 20 clams 1 each of red, green and yellow bell peppers, sliced 1 large onion sliced 1/2 cup white wine 1 tbsp tomato paste 1 tsp salt 1 tbsp dried parsley or 2 tbsp fresh parsley 2 tbsp olive oil 1 tbsp pimenta moida | CLAMS | Soak clams in water and black pepper for 10 minutes to release any sand. Rinse the clams and add to a wide bottom pot. In a cup, mix water, wine, and all spices together then pour over clams. Cover and cook on medium/high heat until clams open. Any that don't open, throw away. In a frying pan, saute peppers and onions for 5 minutes on high heat. Add to cooked clams. | Clams bring me back to 1986 when we all went to PEI with Vavo. He had so much fun digging for clams and eating them fresh. A clam bit Jeannette's finger while she was trying to pick one up.
47: Add all ingredients to a pot and bring to a boil and cook on medium heat for 1 hour. | 2 cans white kidney beans 1 courico pork bones 8 cups water 1 small can tomato paste 1/2 tsp paprika pinch cinnamon 1 tbsp vinegar 1 tsp aniseed 1 tbsp pimenta moida 1 medium chopped onion 1/2 tsp salt | Molho de Feijao | When Manuel and I went to Hawaii in 1976, we didn't like the food too much and we craved this wonderful stew/soup like dish when we were there.
48: Mao De Vaca (cow feet stew) 2 Mao De Vaca 1 large onion, diced 1 courico, sliced 1 1/2 bottles of beer 1 beer bottle filled with water 1 small can of tomato paste 1 tsp paprika 1 tsp salt a dash of cinnamon 1/2 tsp black pepper 4 tbsp pimenta moida 2 tbsp vegetable oil 3 cans of white kidney beans 2 cans of green beans 1 can of peas and carrots Cook Mao De Vaca in water until tender. Cool and cut into small pieces, cover pieces with the cooking liquid and set aside. Add oil to a pot, saute onions and courico on medium high for 5-8 minutes. Add the beer, water, tomato paste, spices and mao de vaca (including liquid). Stir and cook on medium for 30 minutes. Add peas,green beans and kidney beans. Cook for additional 30 minutes.
49: 1 roast 2 packages of dried onion soup 1/2 tsp salt 1/2 tsp black pepper 1 tsp garlic powder Rub spices all over meat. Wrap meat in foil and put in roasting pan. Bake at 350 for 1/2 hour per pound. When the meat is cooked, pour drippings from meat into a saucepan, add 1 cup of water and bring to a boil. In a cup, add 2 tbsp flour and 1/2 cup of water, stir. Add to boiling sauce stirring constantly until desired thickness. ( I also add a package of store bought beef gravy and add to the sauce for more flavour) | Canadian Roast Beef | Portuguese Roast beef | physical | 1 roast beef of your choice 1 cup of red wine 3 cups of water 1 small can of tomato paste 1 tsp paprika 2 tbsp pimenta moida Put roast in a roasting pan, mix remaining ingredients, pour over roast and cook until your liking.
50: Shawn's Chicken Wings | 12 wings - defrosted 1 tsp salt 1/4 tsp black pepper 1/4 tsp garlic powder 2 cups flour 4 cups vegetable oil 1/4 cup butter 1 cup of Franks red hot 1/4 cup Diana sauce wash the wings, split the wings, remove feathers add salt , garlic powder and pepper to the flour, coat wings with the flour and let it sit for 2 hours in refrigerator . | Shake off excess flour and fry wings on medium high for 10 minutes, (do not overcrowd) remove and cool and then refry until crispy. While the wings are frying, add butter, red hot and Diana sauce to a pot and bring to a boil then simmer for 10 minutes, stirring occasionally. When wings are done, add sauce and shake.
51: 1 brocolli (cut in small pieces) 2 skinless chicken breasts 1/4 tsp paprika 1/4 tsp salt 2 garlic gloves crushed 1/2 tsp garlic powder 1/4 cup olive oil 1- 1/2 cups 18% cream ( you can use 10%) 1 cup grated Parmesan Pasta of your choice (enough to feed 4 people) salt to taste Chicken: Rub paprika, garlic and salt on chicken breasts, you can bake them or fry them. Once cooked then cut in cubes and set aside. Put pasta in pot with salt and bring to a boil stirring occasionally, don't over cook. Alfredo Sauce - saute grated garlic in olive oil on medium heat. Be careful not to burn it, just leave it long enough until you can smell it, about 1 minute. Add cream and cheese, stir until it comes to a boil, lower heat and let cook for 5 minutes whisking constantly. Boil broccoli until tender/or steam and add to pasta. Add chicken cubes in the sauce and pour over pasta. | Pasta Alfredo
52: Cacolha Pork Shoulder, cut into cubes (including fatty pieces) 1 tbsp salt 1/4 tsp cinnamon 1 tbsp paprika 3 cups pimenta muida 4 gloves of garlic, crushed Red wine (enough to cover meat in pot) 1 cup water 1 tsp cayenne pepper (to taste) Add all ingredients to a large pot and simmer on medium high sirring occasionally. After 40 minutes, remove floating fatty pieces and put in the blender with 1 cup of cooking liquid and grind until smooth. Add back to pot and let cook until meat is tender. | We can buy this in the store, but it doesn't compare to the way my mother makes it. It took me many tries to get it close to my mothers, but it still does not compare to hers. She makes it the best!
54: Vavo's BBQ Chicken | Rub chicken with salt, paprika, garlic and pimenta muida. Put in roasting pan at 375 for 1/2 hour. In a cup add beer, tomato paste, 1/2 tsp salt, 1/2 tsp paprika, pinch of cinnamon, 1 tbsp pimenta muida, stir and pour over chicken, add peeled potatoes and cover pan and cook for an additional 20 minutes at 400. | 1 Whole chicken 1/2 beer 1/2 water 1 tsp salt 1 tsp paprika 1 tbsp pimenta moida dash of cinnamon 2 tbsp tomato paste | I don't know why my mother called this BBQ because it's made in the oven. When I lived at home this used to be our Sunday lunch, every Sunday until I got married.
55: 1 lb chicken thighs, boned and cubed 3 eggs, beaten 1/2 cup and 2 tsp cornstarch 1 tsp pepper seeds 1-1/2 tbsp rice vinegar 3 tbsp soy sauce In a large bowl, thoroughly blend the 1/2 cup of cornstarch and the eggs; add the chicken and toss to coat. If the mixture bonds too well, add some vegetable oil to separate the pieces. In a small bowl, prepare the sauce mixture by combining the 2 tsp cornstarch with the vinegar and soy sauce. First-Stage Frying: Heat 1-2 inches of peanut oil in a wok to medium-high heat (350-400o). Fry the chicken in small batches, just long enough to cook the chicken through. Remove the chicken to absorbent paper and allow to stand (this step can be performed well in advance, along with the sauce mixture, with both refrigerated). Second-Stage Frying: Leave a tablespoon or two of the oil in the wok. Add the pepper pods to the oil and stir-fry briefly, awakening the aroma but not burning them. Return the chicken to the wok and stir-fry until the pieces are crispy brown. The General's Favorite Sauce: Add the sauce-mixture to the wok, tossing over the heat until the sauce caramelizes into a glaze (1-2 minutes). Serve immediately. Serves 4, along with steamed broccoli and rice. | General Tso Chicken
56: Soupa De Couves 14 cups of water Meat (pork bones, portuguese bacon, ham hock, courico, morcela, pig ears 1/2 head cabbage 2 cups of chopped collard greens 3 large potatoes, quartered 1 tbsp pimenta muida 3/4 tbsp salt | In a pot, put water and all meat (except morcela) salt and pimenta muida. Boil until meat is cooked. Once cooked, remove all meat and strain the water. Bring the water back to a boil and add cabbage, potatoes and morcela. After 20 minutes add the collard greens, let cook for 10 minutes and then add the meat back and it's ready. | **Secret ngrident - 1 pkg Portuguese Knorr Soupa de Couves, gives the soup more flovour.
57: Chili 1 can tomato juice 1 can of diced tomatoes 2 jalapeno peppers, diced 1 red and green bell pepper, diced 10 mushrooms, sliced 1 can red kidney beans 1 can mixed beans 1 tbsp chili powder 1 tsp salt 1 can corn 2 lbs of ground beef 1/2 tsp cayanne pepper (to taste) 2 tbsp tomato paste In a pot brown beef. Once cooked, drain, add back to pot and add remaining ingredients. Cook on medium heat, stirring occasionally for one hour. | My Pasta Sauce | 1/2 cup of sweet green peppers 1/2 cup of diced onions 1 can tomato paste 1 diced garlic clove 1 tsp salt 1 tbsp veg oil 1/2 tsp oregano or Italano spice 1/2 pepper flakes 1/2 tsp vinegar 4 cups water sautÃ© onions, green peppers & garlic in vegetable oil. add rest of ingredients and bring to a boil and simmer for 15 minutes.
58: 3-5 lb roast beef 1 beef shank 1 medium onion, cut in half 1 bottle of dry white wine 1/2 cup water salt and pepper to taste 12 Jamaican whole all spice balls 1 package of Portuguese bacon 1 tbsp butter 2 bay leaves Portuguese clay pot In the clay pot, add the onion and all of the meat. In a separate bowl, mix wine, water and spices and then pour over the meat. Top with butter. Cover with aluminum foil. Put clay pot on top of cookie sheet. Put in the oven at 200 for 8 hours. | Alcatra
59: Seafood Rice | 1 package of frozen mixed seafood, defrosted and dried 1 tsp paprika 1 tsp salt pinch of cinnamon 1 tsp of vinegar 1 tbsp pimenta muida 3 tbsp tomato paste 1 medium onion, sliced 1 red bell pepper, diced 1 green bell pepper, diced 2 gloves of garlic, minced 1 1/2 cups of long grain rice 2 3/4 cups water (for rice) 1 1/2 cups of water (for seafood) 2 tbsp olive oil 2 tbsp chopped parskey | In a pan, saute garlic in olive oil on medium heat for 1 minute. Add seafood, cook for 5 minutes on high, stirring constantly. In a mug/bowl add the 1 1/2 cups of water along with all spices and tomato paste. Stir and pour over seafood. Boil for 5 minutes. Sprinkle parsley on top. In a microwave safe bowl mix rice and water. Cook for 15 minutes or until water is evaporated. Pour rice into the seafood mixture, stir and serve. *This seafood mix can be served over rice or potatoes. | Split Pea Soup | 2.5 cups split peas 4 strips of bacon 1 med onion chopped 2 carrots chopped 1 celery stick chopped 10 cups cold water 2 Bay leaves 1 large potato chopped 2 tsp knor chicken cube | Put split peas into bowl, cover with cod water and soak overnight. cut bacon into small strips and pan fry for 5 minutes add ions, carrots and celery, cook for 4 minutes until ion is soft but not brown. add water, chicken cube Drain split peas and add to pan with onion, carrots and celery. Add bay leaves, potato reduce heat and cover and gently cook for 1 - 1/2 hours. Remove bay leaves Blend soup with hand blender and seacon with fresh black pepper.
60: Ashley's Slow Cooker Ribs | 3/4 cup vinegar 1 1/4 cup ketchup 4 tbsp brown sugar 2 tbsp worchestershire sauce 1 garlic clove, minced 1 tsp paprika 1 tsp salt 2 squirts Red Hots hot sauce 2 lbs pork spareribs 1 tbsp vegetable oil 2 tbsp honey mustard 1/4 tsp salt 1/4 tsp paprika | Wash ribs, cut into serving size pieces. Season with salt and paprika. In a frying pan with oil, sear both sides until golden brown. Make sure not to cook through, just to get colour. In slow cooker, combine vinegar, 1 cup ketchup, 2 tbsp brown sugar, Worcestershire sauce, garlic clove, hot sauce and honey mustard. When ribs get colour, add to slow cooker making sure to coat with sauce. Cover and cook on low for 4-6 hours or until tender. Once cooked, remove ribs from slow cooker, put sauce into a small pot and add remaining 1/4 cup ketchup and 2 tbsp of brown sugar. Bring to a boil, stirring constantly allowing sauce to reduce. Boil for 5 minutes. * Ribs can be made in the oven - add sauce and ribs to a roasting pan, cover and cook at 350 for 1.5 hours. | Beef Barley 12 oz rump steak 1 cup barley 1 tsp oil 2 beef cubes 1 tsp salt 1 onion chopped 1 leek chopped 1 carrot chopped 2 celery chopped 2 Bay leaves 6.5 cups water Heat oil, brown strips of rump steak and add onions, leek, carrots & celery. Gently fry till onion soft Add water & barley, bring to a boil and simmer for 45-50 minutes | The first time I tried beef barley soup was when I worked at Toronto Western Hospital. I used the pennies I saved to buy it for my lunch when I worked there in 1973.
61: 1 leek, washed and diced 4 large rustic potatoes, peeled and cut into chunks 2 tbsp olive oil 1 tsp salt 1/2 tsp black pepper 2 chicken cubes 8 cups of water 1/2 cup 18% cream | In a pot saute, potatoes and leeks on medium for 8-10 minutes. Add spices, chicken cubes and water. Boil until potatoes are cooked. Once cooked, take off the heat, add cream and puree. | Leek Soup | Red Soup | 1 can red kidney beans (skins removed) 4 large potatoes, peeled and diced 1 cup ABC pasta 1 1/2 tsp salt 1 1/2 tsp paprika 1 tbsp vinegar 3 tbsp tomato paste 3 tbsp cebolada or cebolada oil 6 slices of day old French or Italian bread 10 cups water In a bowl, put kidney beans and 2 cans of water. Using your hands, or a masher, mash beans until skins come off. Using a colander, drain beans. Skins should be left in the colander, bean water should go into a pot. Add all ingredients into the pot, except for bread and pasta. Bring soup to a boil until potatoes are almost cooked. Add pasta, cook for another 5 minutes. Remove from stove, add bread and serve. | Squeezing the beans used to be my job when I was younger. When I was 13 I told my mother to do it herself because she was home all day. My mother hit me with a broom and broke my finger because of that comment. This is everyone favourite soup except for Ashley.
62: Bifes de Galinha 4 boneless, skinless chicken breast, butterflied 1 tsp salt 1/2 tsp garlic powder 1 tbsp pimenta muida 1 tsp paprika 1/2 tsp cayanne pepper 1/2 tsp vinegar a pinch of cinnamon 2 cups water 2 tbsp tomato paste 2 tbsp vegetable oil | Marinade chicken breast with all ingredients except tomato paste or vinegar overnight. Keeping liquid aside, take chicken out and fry it on medium heat until cooked through. Add the marinading liquid, tomato paste and vinegar to the chicken and simmer for 10 minutes. | Because my father worked at the chicken factory, my mother would make chicken every way possible. This was one of her famous chicken dishes that was loved by everyone. Every party we had this dish was included. I have given this recipe out to just about everybody that knows me.
63: Ashley's Lasagna 1 lb lean ground beef 1 tbsp cream cheese 1 tbsp cheese whiz 1 tbsp tomato paste 1 tbsp vinegar 1 jar of ragu sauce 1 jar of three cheese sauce 1/4 cup onion, diced 1 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika 2 cups shredded mozzarella cheese 12 lasagna noodles 1 tbsp vegetable oil 1 tbsp Worchestershire sauce | In a pot, saute onions in 1 tbsp of oil with spices for 2 minutes on medium. Add ground beef and worchestershire sauce, cook until browned. Add both sauces, cheeses, vinegar and tomato paste, cook on medium for 10 minutes. In a separate pot, cook lasagna noodles until aldante. Drain noodles and layer in a baking dish, noodles, sauce and cheese, ending with cheese. Bake at 350 for 40 minutes.
64: Titia's Pork Loin | Pork loin roast 1 cup white wine 2 cups water 1 small can tomato paste 1 tsp salt 1 tsp paprika 2 tbps pepper paste 2 bay leafs 1/2 tsp garlic powder or 2 crushed cloves a pinch of cinnaomon 6 medium potatoes 1 courico Marinate for a few hours or overnight, then bake at 400, when almost done, add potatoes. | Elizabeth's rice | 2 1/2 cups water 1 c rice 1/2 olive oil 1 diced onion 1 diced red pepper 1 diced green peppers 1/3 vinegar 1 pkg Goya 1 tsp salt SautÃ© olive oil , onion, & peppers Add rice/water, mix in rest of ingredients and bring to a boil, reduce heat to medium until dry.
65: Rosarinha's Saltine Cracker Pudding | Make vanilla pudding according to box. Mix 1 container of whip cream. stir together. In a square glass dish, layer crackers and pudding mixture alternating, ending with cream. Refrigerate for at least 4 hours before eating. | 2 boxes instant Vanilla pudding 1 container of whipped cream Saltine crackers | Senhora Lucia's Graham Cracker Pudding 1 package instant vanilla Jello pudding 500 mL of whipping cream 3/4 cup milk Graham Crackers Nesquik Chocolate syrup Mix pudding with 500 mL of whipping cream. When thickened, add milk, mix again until thick but pourable. In a low dish, put chocolate on bottom, top with graham crackers, then add a layer of cream. repeat layers until you reach the top of the dish ending with cream. Let set in fridge overnight to allow cookies to soften. Top with cool whip.
66: 5 whole eggs 3 egg yolks 1 can condensed milk 1 can coconut milk | Beat 5 eggs, add 3 egg yolks, beat for 5 minutes. Add both milks, combine. Cover the bottom of a pan with caramelized sugar then pour pudding mixture over that. Bake at 350 for 30 minutes uncovered. After 30 minutes cover with foil and bake for 1 hour. When done, run knife around edge of pan. Put in fridge and cool completely before removing. | Liz's Coconut Flan | Michelle's Pecan Pie Surpirse | Crust1box refrigerated pie crusts, softened as directed on box Filling 1package (8 oz) cream cheese, softened1/3cup sugar1/4teaspoon salt1teaspoon vanilla1egg3eggs1/4cup sugar1cup corn syrup1teaspoon vanilla1 1/4cups chopped pecans Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.2Heat oven to 375F. In small bowl with electric mixer, beat cream cheese, 1/3 cup sugar, the salt, 1 teaspoon vanilla and 1 of the eggs on low speed until smooth and well blended; set aside.3In another small bowl with electric mixer, beat remaining 3 eggs, 1/4 cup sugar, the corn syrup and 1 teaspoon vanilla on medium speed until well blended. Spread cream cheese mixture in bottom of crust-lined pan. Sprinkle with pecans. Gently pour corn syrup mixture over pecans.4Bake 35 to 45 minutes or until center is set. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Cool completely, about 2 hours. Store in refrigerator..
67: 1 cup butter 1 cup milk 1 cup flour 1 cup sugar 1 tsp baking powder pinch of salt 3 cups diced fruit (your choice) | Michelle's Peach Cobbler | Melt butter in pan your are going to bake in. In a separate bowl, combine milk, flour, sugar, baking powder and salt. Spread the batter over the butter and then top with fruit. Bake for 1 hour at 375. Serve warm, with ice cream. | 1/2 c white sugar 1 egg 1/2 cup vegetable oil 3 tbsp apple juice 1 tsp vanilla 3/4 c flour 1 tsp baking powder pinch salt 1/3 c brown sugar 1 tsp cinnamon 2 large apples Beat eggs and white sugar until thick and light in colour. Beat in oil, apple juice and vanilla. In a separate bowl, whisk together flour, baking powder and salt. Add egg mixture, stir until blended. Slice apples thinly, arrange slices in an 8 x 8 square baking dish. Mix together brown sugar and cinnamon. Sprinkle half of the mixture on top of the apples and top with batter. Sprinkle remaining cinnamon and sugar. Bake at 350 for 30 minutes. | Ashley's Apple Cake
68: 1 pkg. (450 g) brownie mix 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding 1-1/2 cups cold milk 1/2 cup Kraft Smooth Peanut Butter, divided 1 cup thawed Cool Whip Whipped Topping | PREPARE brownie batter as directed on package; pour into 9-inch pie plate sprayed with cooking spray. Bake 30 min. Cool completely. Scoop out centre, leaving 1/2-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed pieces. | BEAT pudding mix and milk with whisk 2 min. Add 1/3 cup peanut butter; mix well. Stir in Cool Whip. Spoon into crust; top with reserved brownie pieces. | MICROWAVE remaining peanut butter in microwaveable bowl on HIGH 1 min.; stir. Drizzle over pie. Refrigerate 2 hours or until pie is firm. | Peanut Butter Brownie Pie
69: 1 | Rice Pudding | 1 cup of Italian style rice 6 cups of 2% milk 1 1/2 cups of sugar (adjust to your taste) Lemon or orange peel (the size of your pinky finger) 2 tbsp of butter or margarine 1 pinch of salt 3 egg yolks 2 tbsp of additional milk Combine first 6 ingredients in a non stick pot, stir together and bring to a boil on high. Once it comes to a boil, turn down to medium/low and let simmer, stirring occasionally until most of the liquid is evaporated. Mix egg yolks in a cup with 2 tbsp of additional milk and pour the yolks slowly into the rice, while stirring the rice quickly to make sure eggs don't become scrambled. While the rice is still warm, pour into individual serving dishes and sprinkle with cinnamon, if desired. | I accidently burnt the rice pudding once and it turned out to be my girls favourite way to eat it. Now they always request that I burn it just a little. Our favourite part of rice pudding, isn't the actual rice, it's the crispy burnt bits left in the pot after it's cooked.
70: 1 cup butter 3 cups flour 1 egg yolk 1 egg white, slightly mixed 1 tsp baking powder 1 shot of whiskey 1/4 cup sugar Favourite store bought jam | Beat butter, egg yolk and sugar for 2 minutes. Add whiskey stir. Mix in flour and baking powder until dough comes together. Divide dough in two. Roll out. First half, put on bottom of baking tray. Spread jam over bottom layer. The second half of dough, roll out and cut long strips. Top jam with strips like a basket weave. Brush top crust with egg white bake at 350 for 30 minutes or until golden brown. | Janet's Cake (Greece) | Sesame Cookies | 1 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 8 tablespoons (1 stick) unsalted butter room temperature 1 cup packed light-brown sugar 1 large egg 1/2 teaspoon pure vanilla extract 1 cup hulled sesame seeds toasted | Heat oven to 350 degrees. Line four baking sheets with parchment paper, and set aside. Sift together flour, salt, and baking soda, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy. Add egg and vanilla, and beat until combined. Add reserved flour mixture, and beat until combined. Add toasted sesame seeds, and beat until incorporated. Using a spoon, drop cookie batter, about 1 tablespoon at a time, onto prepared baking sheets, allowing at least 2 inches between cookies for spreading. Bake until golden, 6 to 8 minutes. Remove from oven, and cool on a wire rack.
71: 1 cup oats 1 cup flour 1/4 tsp salt 1 tsp baking powder 1 tsp baking soda 1/2 cup margarine 1 egg 1 cup packed brown sugar 1/2 tsp vanilla 1 1/2 cups semi sweet chocolate chips Preheat oven to 350. In large bowl combine oats, flour, salt, baking powder and baking soda. In a separate bowl combine, margarine, eggs, sugar and vanilla. Mix until smooth. Add dry ingredients and fold in chocolate chips. Spoon batter onto making sheet 1 inch balls. Bake for 8-10 minutes at 350. Transfer to wire rack to cool. | Michelle's chocolate chip oatmeal cookies | 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1/2 cup light brown sugar firmly packed 1 cup sugar 2 eggs 2 tsp vanilla 1 cup butter, room temperature 2 cups chocolate chips (your choice) 1-2 cups nuts (optional) In a bowl, sift flour, baking soda and salt. Add sugars, eggs, vanilla and butter. With a hand held electric mixture, on medium speed beat until smooth. Stir in chocolate chips. Drop by teaspoon full on parchment lined baking sheet, about 2 inches apart. Bake at 375 for 10-12 minutes. Put on cooling rack to cool. | Michelle's Chocolate Chip Cookies
72: Quejadas de Natas (Portuguese custard tarts) | 1 package of frozen puff pastry 2 cups of 18% cream 6 egg yolks 1 cup sugar 1/4 cup corn starch Roll out puff pastry and using a large cup cut out rounds to fit into muffin tins. Prick each one with a fork a few times. Put aluminum foil and fill with beans or rice. Bake according to package instructions. Remove foil and beans, let cool. While pastry is cooling, prepare filling. In a pot, on medium heat stir cream, egg yolks, sugar and corn starch until thickened. Once thickened, strain into a bowl and let cool for 10 minutes. Fill pastry cups. Put back in oven on broil until the tops darken. Be careful not to burn. Or, use a blow torch. | Quejadas de natas is a delicious traditional Portuguese dessert but buying them is costly. I make them at home and they are as close to the real thing as possible.
73: Grandma Rose Shortbread cookies 1 lbs of unsalted butter 1 cup of fruit sugar 3 3/4 cup of flour Mix all ingredients, divide into 4 logs and wrap in wax paper. Refrigerate for 4 hours. Once chilled, slice into rounds and bake on baking sheet at 300 for 20 minutes. | In 1990 I met Grandma Rose through a friend of Jeannette's named Terri. Grandma rose was a kind, loving person who called me everyday to talk about Terri and her situation. Every Christmas, without fail, she would visit me to bring me a box of her homemade shortbread cookies. They just melt in your mouth. Grandma rose died not too long after. Every time we make these cookies we are reminded of her.
74: 4 cups of ground almonds 2 cups sugar 3 eggs 1/2 bottle of almond extract Combine all ingredients. Shape cookies into rounds and roll in sugar. Preheat oven to 350. Bake cookies for 10 minutes. Cook on wire rack. | 1 pkg. yellow cake mix (reserve one cup) 2 Tbsp. of oil Two 8 ounce packages cream cheese, softened 1/2 cup sugar 4 eggs 1-1/2 cups milk 3 Tbsp. lemon juice 3 tsp. vanilla Mix one egg with remaining yellow cake mix and oil. The mixture will be crumbly. Press into a 9x13 casserole three-fourths up the sides. In another bowl, mix together: Two 8 ounce packages of cream cheese, softened 1/2 cup sugar 3 eggs 1 cup of reserved cake mix. Mix on medium speed. Slowly add: 1-1/2 cups milk 3 Tbsp. lemon juice 3 tsp. vanilla and mix until smooth Pour onto crust and bake 40-50 minutes at 300 degrees until set. Top with topping of choice. | Sharon's Amarete Cookies | Cake Box Cheesecake
75: 2 small bags of mini marshmallows 2 bags of white chocolate chips 4 cups of toasted whole almonds 2 tbsp butter 4 wafer sheets | In a pot melt together marshmallows, and butter. When almost melted, add chocolate chips. Stir constantly. When chocolate chips melt, add in almonds and stir. Lay out wafers, pour half of mixture onto bottom of one layer. Smooth out with wet hand. Top with wafer sheet. Top sheet with dry cloth, weigh down with a heavy object (book/pan) and let sit out at room temperature before cutting. | Almond Nuggets
76: 3 eggs 2 cups of sugar 2 cups of hot milk 1 cup flour 1 tsp lemon zest (optional) 3 tbsp melted butter | Beat eggs, sugar and butter. Add lemon zest and flour, slowly add the hot milk. Mix well and pour into greased or spray PAM in pan. Bake at 375 for 30 minutes or until golden brown. | Alda's Custard Tarts
77: 1 package of white baking chocolate 3 oz of whipping cream 4 egg yolks 4 egg whites (beaten until stiff peaks) 1 package of unflavoured gelatin (prepare as per package directions) 2 cups of whipping cream (whipped) Melt chocolate with 3 oz of whipping cream. Let cool, add 4 egg yolks. Mix well. Add prepared gelatin to melted chocolate mixture. Stir until combined. Add whipped cream and beaten egg whites. Mix and refrigerate until set. | White Chocolate Mousse | My brother Laudlino was an amazing pastry chef. He had his own business which was called Creme de la Creme. This white chocolate mousse was one of the desserts he used to make and it was my favourite. I used to do favours for him in exchange for him to make this for me.
78: 2 cans condensed milk 2 cans 2% milk 5 eggs 1 cake box (flavour of your choice) 1 bottle of sundae caramel Spray a cake form with pam, spread half a bottle of caramel, making sure to coat all edges. In a bowl combine first 3 ingredients and pour over caramel. Prepare cake box as directed but replace water with milk. Pour batter over pudding mixture, slowly, do not stir. Bake in a ban marie until toothpick inserted into cake comes out clean. Cool in refrigerator for at least 4 hours before unmolding. | 2 8oz packages of cream cheese 3/4 cup milk 1 box instant vanilla pudding 1 cup cool whip Oreo cookies Mix vanilla pudding with 3/4 cup milk. Add cream cheese, blend. Crush oreos. In a bowl, put a layer of cream on the bottom, cookies, cream, cookies. Top with cool whip and while oreos. Refrigerate for at least 4 hours before serving. | Oreo Cookie Pudding | Flan Cake
79: Magic Squares | 1/2 cup butter or margarine, melted 1 1/2 cups graham cracker crumbs 1 (14 ounce) can Sweetened Condensed Milk 2 cups semisweet chocolate morsels 1 1/3 cups flaked coconut 1 cup chopped nuts | Heat oven to 350 degrees F (325 degrees for glass dish). Coat 13x9-inch baking pan with no-stick cooking spray. Combine graham cracker crumbs and butter. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with a fork. Bake 25 minutes or until lightly browned. Cool. Cut into bars or diamonds. Store covered at room temperature. | 1 package of milk chocolate chips 1 can of condensed milk 2 tbsp butter 1 cup salted peanuts 1 1/2 cups mini marshmallows Combine milk chocolate, condensed milk and butter in a pot. Heat on low just until ingredients melt, stirring constantly. Once melted, add peanuts and marshmallows. Pour into a 8x8 baking dish lined with parchment paper. Put in the fridge to set for at least 4 hours. Cut into squares to serve. | Chocolate Peanut Marshmallow Squares
81: 1 1/2 cups sugar 1/2 cup milk 1/3 cup light corn syrup 2 squares unsweetened chocolate 1 tbsp butter or margarine 1 tsp vanilla extract 1/8 tsp salt In a 2-quart saucepan, over medium heat, heat first 4 ingredients to boiling, stirring occasionally. Set candy thermometer in place and continue cooking, stirring occasionally until temperature reaches 228 F. Remove from heat, immediately stir in butter, vanilla and salt. Serve sauce hot over vanilla ice cream or cool in fridge for later. | Bluey's Peach Cream Cheese Pie | Hot Fudge Sauce | 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened 1/2 cup sugar 1 can (14 fl oz/398 mL) peach slices, drained, reserving 2/3 cup liquid 3/4 cup flour 1 pkg. (6-serving size) Jell-O Vanilla Cooked Pudding and Pie Filling 1 tsp. Magic Baking Powder 1 egg 1/2 cup milk 3 Tbsp. butter, melted 1/2 tsp. ground cinnamon make it PREHEAT oven to 350F. Mix cream cheese and sugar until well blended. Gradually add reserved peach liquid to cream cheese mixture, mixing well after each addition. Set aside. MIX flour, dry pudding mix and baking powder in medium bowl; set aside. Beat egg, milk and butter with wire whisk until well blended. Add to flour mixture; mix well. Pour into greased deep 9-inch glass or ceramic pie plate; top with peaches. Pour cream cheese mixture over peaches. Sprinkle with cinnamon. Place pie plate on baking sheet to catch any mixture that bubbles over as pie bakes. BAKE 35 min. (Topping will still be soft). Cool 15 min. before cutting into slices to serve. Store leftovers in refrigerator.
82: 1 Chocolate box cake 1 jar tart pitted cherries 3/4 cup sugar 1/4 cup corn starch 2 cups 35% cream 1/4 cup powdered sugar preheat oven to 350 grease 2 round cake pans and set aside prepare cake mis according to package and divide into pans, bake for 25 minutes. Remove from oven and let cool. pour cherries and juice into small pot and sugar and corn starch and cook on medium heat until thickened. mix cream until think, add 1/4 cup powdered sugar , combine Cut cakes in half and layer cake, cherries & Cream, ending with cake. Decorate top with chocolae shavings and whip cream. | Ashley's Black Forest Cake | This is my favorite cake. I used to buy it for everyone birthday along time ago. Everyone got tired of it, so we never bought it again. For the last 2 years Ashley has made this cake at home and it tastes so great, it doesn't compare to store bought. Thank you Ashley, for making this for my birthday.
83: 2 eggs 16 oz pumpkin puree 3/4 cup sugar 1/2 tsp salt 1 2/3 cup evaporated milk 1 prepared pie crust (blind baked for 10 minutes) | Beat eggs slightly with hand mixer. Add remaining ingredients. Pour over prepared (partially baked) crust. Bake for 15 minutes at 400 then reduce temperature to 350 and bake for 45 minutes | Bluey's pumpkin pie | Bailey Irish Cream | 1 cup heavy cream 1 (14 ounce) can sweetened condensed milk 1 2/3 cups Irish whiskey 1 teaspoon instant coffee granules 2 tablespoons chocolate syrup 1 teaspoon vanilla extract 1 teaspoon almond extract | In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving
84: Mrs. Fields Super Fudge Brownies | 6 ounces unsweetened baking chocolate (or 3 tbsp of cocoa powder plus 1 tbsp butter) 1 cup salted butter, softened 4 large eggs 2 cups granulated sugar 1 tablespoon vanilla extract 1/2 cup all-purpose flour 1 cup semi-sweet chocolate chips Preheat oven to 300F and grease an 8x8 baking pan. Combine unsweetened chocolate and butter in a medium saucepan and melt over medium low heat, stirring constantly until pieces are almost melted. Remove from the heat and stir until smooth. In a large bowl using an electric mixer on medium speed, beat eggs until light yellow in color--about 5 minutes. Add sugar and blend on low until thoroughly combined. Add vanilla and melted chocolate to the egg sugar mixture. Blend on low until smooth. Add the flour and mix thoroughly.Pour batter into greased pan. Smooth surface with a spatula, and sprinkle uniformly with chocolate chips. Bake on center rack of oven for 45-55 minutes.The batter should be set and a toothpick inserted into the center should come out clean. Do not overbake. Cool to room temperature. Cover and refrigerate for at least one hour. Cut and serve chilled. | If you like fudgy brownies, these are the best! We have copies of this recipe everywhere because it's been made so much.
85: Tia Lourdes Bolo Laranja | Tia Lourdes Orange Cake 2 cups of sugar 2 cups of flour 6 eggs (separated) 1 tsp baking powder 1/2 tsp salt 2 tbsp of vegetable oil Juice of 3 oranges 1 tsp grated lemon zest 1 tsp orange zest | Beat egg yolks with sugar until light in colour. Add oil, juice, salt, baking soda and flour. In a separate bowl, beat egg whites until fluffy and fold into cake batter. Pour mixture into a lightly greased pan and bake at 350 for 1 hour. Let cool at room temperature. Frosting - mix all ingredients together in a small pot, bring to a boil for 5 minutes. Pour warm frosting over cooled cake. | Frosting 10 tbsp of sugar 8 tbsp of milk 1 tbsp butter
86: Michelle's Raspberry Ribbons | 1 cup of softened butter 1 egg, slightly beaten 1 t vanilla 1/2 cup sugar 2 1/2 c. flour Raspberry Jam | Glaze 1 cup icing sugar 2 tbsp evaporated milk 1/2 tsp vanilla extract Beat butter and egg together until well blended. Add egg and vanilla. Blend. Add half of the flour, mix well. Gradually add remaining flour, beating until it forms a ball. Preheat oven to 350. Roll out in 8 long strips. Make an indentation the length of the ribbon. Bake for 10 minutes. Remove from oven and spoon jam in the groove. Bake an additional ten minutes, or until lightly brown. cool for 2 minutes, remove to a cutting board, cut into 3/4 inch slices and place on wire racks. In small bowl, combine glaze ingredients until smooth, drizzle over warm cookies and cool completely before serving.
87: Crust 1 cup flour 1/2 cup melted butter 1/4 cup icing sugar Filling 2 eggs 3/4 cup sugar 1/2 tsp baking powder 1/3 tsp salt 1/2 cup lemon juice 1 tsp lemon rind | Crust Mix together. Press in the bottom of 8x8 baking dish and bake at 350 for 20 min. Filling Mix all ingredients together and pour over crust. Put back in the oven to cook for 20 minutes at 350. Once done, cool and sprinkle with icing sugar | Lemon Bars | Trifle | 2 packages of vanilla instant pudding (prepared according to package) 1 small carton of whipping cream Diced strawberries (or fruit of your choice) 1 pound cubed pound cake layer cake, pudding, fruit and whipped cream in trifle bowl and repeat, ending with cream. Garnish top with fruit.
88: Using an electric mixer, beat whipping cream until soft peaks form, add sugar and beat for 1 more minute. Add prepared gelatin to whipping cream. Line the serving dish with plastic wrap and layer the following: Whipping cream mix, cookies dipped in coffee and repeat until finished ending with cream. Refrigerate over night. Topping - In a pot, combine condensed milk, milk, cornstarch and egg yolks. Mix well and cook over medium heat until thickened. Let cool. Once topping has cooled, remove cream mix from fridge, unmold onto serving dish, remove plastic wrap and pour topping over cream mixture. Top with toasted almond slices. | Pudim Café 1 medium size whipping cream 4 tbsp sugar 2 packages of gelatin (prepare according to package) 2 rows of Maria cookies 1 cup of strong black coffee 1 can of condensed milk 1 1/2 can of 2% milk 2 tbsp cornstarch 4 egg yolks 1 cup toasted almond slices
89: Spray a 9" spring form pan. Preheat oven to 350. Crust - combine all ingredients, press crust evenly along the bottom and sides of pan, put in fridge to cool. Filling - Mix cream cheese, sugar and flour. Scape down sides as needed. Add eggs one at a time mixing between each. Add whipping cream, lemon zest, and vanilla. Mix. Pour into crust. Bake at 350 for 15 minutes then lower temperature to 250 and cook for 1-1.5 hours. Let cool and refrigerate overnight. When ready to serve, melt chocolate in the microwave and drizzle over cake. Top with fruit. | A s h l e y 's C h e e s e c a k e | Crust 2 cups crushed nilla wafers 1/4 cup sugar 1/2 cup butter Filling 4 8 oz packages of cream cheese (room temperature) 1 cup sugar 5 tbsp flour 5 large eggs (room temperature) 1/3 cup whipping cream 1 tbsp lemon zest 1 tsp vanilla 1/4 cup melted milk chocolate fruit of your choice
90: Passion Fruit Pudding | This is a wonderful tasting desert as well as a lovely presentation. It can be done with peaches, using peach jello or any other fruit such as canned pineapple. It's very refreshing summer dessert. | 1 large pkg Orange Jello 2 cups boiling water 2 cups cold water or passion fruit juice 1 can condensed milk 1 package passion fruit pulp (bought at Portuguese stores) prepare Jello according to package still in condensed milk, passion fruit pulp & mix well. Pour into mold and refrigerate overnight.
91: 1 can condensed milk 1 can 2% milk 4 egg yolks 1 small carton of 35% whipping cream 2 tbsp sugar 1 row of Maria Cookies 1 cup strong black coffee | In a pot, mix condensed milk, 2% milk and egg yolks. Stir with a wooden spoon on medium heat, cooking until thickened. Once cooked, pour into a serving dish. Dip cookies into coffee and layer on top of pudding. Let cool, top with whipped cream. Shave chocolate on top. | Maria Pudding | Coconut Pie | Crust 2 cups crusted oatmeal cookies 1 cup flaked coconut 1/3 cup softened butter Mix ingredients and press in pie dish bake at 350 for 8 minutes. Cool completely. | Filling 1 package coconut pie prepare as directed on package. Pour filling into pie crust and refrigerate for a few hours or overnight. Spread whipping cream on top and sprinkle toasted sweet coconut.
92: 12 Nilla wafers 2 8oz packages of cream cheese 1/2 cup sugar 1 tsp vanilla 2 eggs 12 foil liners | Line muffin tin with foil liners. Place one nilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers, filing 3/4 full. Bake 25 minutes at 325. Let cool. Top with fruit, preserves, nuts or chocolate. Be creative! | Mini Cheesecakes | 24 frozen tart shells 1/2 cup soft butter 1/2 cup sugar 2 eggs 1 cup coconut 1 tsp vanilla 1/4 cup raspberry jam | Place tart shells on a baking sheet. Cream together butter and sugar. Add eggs, one at a time, beating until smoothly blended. Stir in coconut and vanilla. Spoon 1/2 tsp jam into each tart shell. Cover with coconut mixture, dividing evenly filling about 2/3 full. Bake on bottom shelf at 350 for 15-20 minutes or until golden brown. Cool. | Coconut Jam Tarts
93: 3 large egg whites 1/4 teaspoon cream of tartar 3/4 cups sugar 1/4 teaspoon pure vanilla extract | Whip the whites and salt into peaks, add the vanilla, and continue beating to stiff peaks. Stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved. Slowly add the sugar until fully inorporated. Pipe or spoon the meringues onto a parchment-lined baking sheet. Bake at 225F/110C until cream-coloured and crisp on top when tapped, 1 to 1-1/2 hours. Remove from the oven. Cool on the trays. Store in an air-tight container. | Meringues remind me of my mom. She loves them. I like them only when they are still soft. This year was the first time I tried to make them and they turned out very good. My mom loved them. | Meringues
94: Preheat oven to 325. Combine all ingredients together in a large bowl. Stir with a wooden spoon. Drop by teaspoon onto a baking pan covered with parchment paper. Bake for 12 minutes. Do not overcook. | 1 box Duncan Hines Chocolate Fudge Marble Cake Mix 2 Eggs 1/4 cup brown sugar 1 tsp vanilla extract 1/2 cup melted butter 1 1/2 cups Hershey's milk chocolate chips | Ashley's Cake Box Cookies | 1 box French Vanilla cake mix 2 eggs 1/2 cup softened margarine 1 cup milk chocolate chip Mix all ingredients in a bowl until smooth. Add chocolate chips. Drop by tsp full onto parchment lined baking sheet. Bake at 325 for 13 minutes.
95: Queijadas da Graciosa | Shells: small wonton wrappers Filling: 1kg of sugar 8cups of milk 2tablespoons of butter 18 egg yolks beaten with a bit of cinnamon add sugar & milk to a pot and boil on medium high for almost 2 hours. When it stops boiling fast and stops and starts rising up the in the pot and when you stir it and you can see the bottom of the pot with a wooden spoon its ready remove from heat and add 2 tablespoons of butter let cool for a while. Then add beaten egg yolks and the cinnamon. Return to stove and bring to a boil stirring constantly then remove and let cool. put wonton wrappers on muffin sheet and fill with filling, bake at 350 for 20 minutes or until golden brown. | 6 eggs 1 cup of butter 1 bag of sweetened coconut 1 tsp baking powder 2 cups of sugar 1/2 cup milk 3 tbsp cornstarch a dash of salt Combine all ingredients together. Pour into lined muffin tins. Bake at 350 until done. | Alberts Coconut Tarts
96: Alda's Carrot Cake 4 eggs 2 cups of sugar 2 cups of flour 3 large shredded carrots 1 tbsp cinnamon 1 tsp baking power 1 tsp baking soda 1/2 cup vegetable oil 1 package of semisweet chocolate chips Combine all ingredients, except for chocolate chips in a mixing bowl. Stir together. Once combined, add chocolate chips. stir. Pour into greased cake pan. Bake at 350 for 50 minutes or until toothpick comes out clean. | I used to entertain a lot and this was one of the desserts that Alda used to bring and everybody loved it. As many times as I've tried to make this, it has never turned out like Alda's.
97: Orange Pudding Cake 3/4 cup sugar 1/4 flour a dash of salt 3 tbsp of butter or margarine, melted 1 tsp grated orange zest 1/4 cup orange juice 3 egg yolks 3 egg whites 1 1/2 cups of milk In a mixing bowl, combine sugar, flour and salt. Stir in melted butter, orange zest and orange juice. In another bowl, beat eggs yolks until well beaten, add the milk to the beaten yolks and stir. Add egg mixture to orange mixture. In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into lemon mixture. Pour batter into an ungreased 8x8 inch baking pan. Bake in oven at 350 for 40 min in a bain-marie. | Bain-Marie - a large pan that is filled with hot water; smaller pans containing food can be set in the larger pan to keep food warm or to cook food slowly | Better Homes and Gardens - Complete Step by Step cookbook, was purchased in 1974. This recipe has been used so many times that we don't even need to look for a page number anymore. The page is so warn that it opens up on it's own.
98: Tia Lourdes Biscuits 7 Eggs 3 cups of sugar 2 cups of butter melted 1 dash of salt 8 cups of flour 2 tsp baking powder Beat eggs and sugar. Add remaining ingredients, mix. Refrigerate for 4 hours. Roll out on lightly floured surface and bake at 350 until lightly browned. | This is an old fashion traditional cookie that goes back generations. I have tried many recipes but my Tia Lourdes recipe is the most tender and tasty. When I used to babysit, we would make these cookies and the kids used to shape the cookies into their initials. They had a lot of fun.
99: Sao Miguel Massa | 3 1/2 cups sugar 2 1/2 cups milk 1/2 lb butter 1/2 lb lard 20 cups Floor 2 packs yeast 12 eggs 1 egg (egg wash) Prepare yeast ( tsp sugard, warm water package of yeast, stir and set aside in warm place add sugar, milk, butter, lard and salt in pot on stove on medium until butter/lard has disolved. (luke warm, you can still touch with your fingers) beat eggs separate by hand Add flour to a large bow and make a well. Pour everything into well and knead until the dough resembles pizza dough. Leave covered, top with plastic and a blanket and keep draft free in a warm place. should rise double in size. butter pans and fill pans with dough and put in warm place to rise double in size again. Preheat oven to 500 then to 275, put pans in for 45 minutes.