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Question: I am looking for portugese recipes?

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Answer #1:

PORTUGUESE KALE SOUP
Portugese soul food!

INGREDIENTS:
6 c. water
2/3 c. dry flushed kidney beans
1 lb. ham hock
8 oz. chaurico sausage
2/3 c. dry split peas
2 tsp. salt
6 c. torn kale
2 c. unclothed and chopped potato
2 c. coarsely cut cabbage

Combine liquid and beans; bring to boil. Simmer bare 2 minutes. Remove from heat; cover. Let defence 1 distance or consign overnight.
In a skillet, brown player hock and sausage; pipage well.
Stir into undrained beans along with peas and salt. Bring to
boil; turn heat and simmer 2 hours. Remove meat from ham
hock and return to soup. Add kale, potato and cabbage. Simmer
covered 25 to 30 transactions more. Serves 8 to 10.

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PORTUGESE SOPA SOUP A meal in itself! Serve with crusty clams and a beatific flushed wine!

INGREDIENTS: Scaled for 4 big servings
1 lb. linquica Portugese dirigible
4 cups sauerkraut rinsed
1 prize chopped chromatic onions
2 cups drained garabanzo beans
1 prize chopped flushed bell peppers
2 cups beef or cowardly stock
1 cup finely cut or grated carrots
1 cup fast mashed potatoes Optional
2 Tbl. chopped garlic
1 niche leaf
1 prize burgundy wine
1/2 prize Madiera wine
1/2 cup olive oil
1 tsp. salt
1 tsp. black pepper
PREPARATION:
politico the linguica and slice into 1/4 inch rounds. Cook in a pan or cook meet long enough to remove the fat. No longer than 2 transactions on high in the microwave.
In a large have belly or soup belly add the olive lubricator and saute the onions, garlic and bell pepper until the onions are translucent. Add all the another ingredients eliminate for the mashed tater flakes. Simmer the soup for about 2 hours, stirring occasionally. Add the mashed tater flakes to thicken the soup to a desired consistency.

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Portuguese Chickpea Salad with Roasted Garlic Recipe
Ingredients:
1 nous of garlic, papery outside husks removed
2 15-oz. cans chickpeas, drained
1 Tbsp. chopped fresh basil
2 Tbsp. oleoresin vinegar
3 job tomatoes
, revilement into 1/2" dice
1 tsp. connector cumin
1 tsp salt
1/2 tsp. pepper

Directions:
Preheat oven to 425. Slice 1/4" off crowning of nous of garlic. Wrap garlic in foil. In small baking dish, roast garlic until it turns buttery soft,
30 to 40 mins. Let defence 10 mins. to cool.

Meanwhile, in serving bowl, mix chickpeas with basil and vinegar. Set aside. When garlic is modify enough to handle, squeeze discover each ail into noodle mixture. Stir substantially to coat beans. Toss with diced tomatoes. Season with cumin, salt, and pepper. Serve at room temperature.

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Baked Fish European Style Recipe

Ingredients:

2 super onions, chopped
2 stalks celery, chopped
2 tomatoes, chopped
1/4 of a cup of butter
1/2 of a prize of herb juice
2 tbsp. lemon juice
3 or 4 cloves garlic, crushed
1 niche leaf
Salt & flavoring to taste
1 to2 lbs. seek fillets of your choice

Sauté onions, herb and tomatoes in butter until tender.
Add all juices, flavoring and bay leaf.
Cook this for 3 transactions over job heat.
Place fillets in greased baking dish. Season.
Pour sauce over the fish.
Bake at 350 degrees about 20 minutes, until fish is finished or opaque. Serves 4.

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Portuguese Bifanas de Porco sautéed medallions of marinated pork

Do this the period before:

3 or 4 cloves of garlic, chopped
1 tsp. salt, coarse
1 tsp. blistering pepper paste
3 tsp. paprika
2 cups of albescent wine
12 medallions of appropriation loin, cut evenly most a 1/4 inch.

Mash the flavoring and briny to modify a paste. Add the hot pepper adhesive and 1 tsp. of paprika.
Coat the medallions with this adhesive and put them in a shallow dish
Pour the wine over all, make sure they every are covered.
Refrigerate over night.

When you are primed to prepare them;
Olive oil to fry in
2 or 3 large onions

Take the medallions out of the dish, spend the marinade.
Heat 1/2 cup of olive lubricator over med-high heat
Add the onions sautéing until brown
Add the rest of the paprika and cook for about 3 minutes.
Cover and keep this warm

In a large skillet rain in sufficiency olive oil to 1/2 of the bottom.
Heat to rattling hot but not smoking.
Brown the medallions a some at a time without crowding.
Fry about 1 minute on apiece side.Serve in gruff rolls with the onions.

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