Learn How to Make Portuguese Food: Portuguese Recipes in English

Last September our sending church, during their missions conference, dedicated their international banquet to the country of Portugal. It was a great meal. The church ladies learned how to make Portuguese dishes and they were yummy. My mother-in-law has put together these recipes. I wonder if there are any adventurous people out there that would be willing to try to make one of these. If you do, take a picture of it and write to us about it. We would love to hear about it.

Portuguese Soup (Sopa à Portuguesa)









4 qts. Water                                                                 2-3 chicken bouillion  cubes

1\2 lb. Chouriço (portuguese sausage)                         2 c. chopped carrots

2 lbs. Chopped kale                                                     3 med. Diced potatoes

1 lg. can white beans                                                    1 chopped onion

1\2 head of cabbage                                                      2 cloves minced garlic

salt & pepper to taste                                                  1 Tbl. Olive oil

1 Tbl. Margarine or butter

Sauté onion and garlic in olive oil. Add all remaining ingredients, except kale. Cook until vegetables are tender. Add kale and cook until done. Wonderful served with fresh bread.


Kale Soup (Caldo Verde)









6 cups water                                                                2 Tbs. Olive oil

3 med. Potatoes (peeled and halved)                           3 cups shredded kale

1 Tbs. Salt

Put cold water, olive oil, and potatoes in a pan and boil until potatoes are tender. Mash potatoes and return to the liquid in pan. Stir and bring to a boil. Add the kale and boil uncovered for 15 minutes. Serve in a small bowl with a thin slice of chouriço. Good with cornbread.


Rice (Arroz)










2 cups rice                                                                    1 med. Chopped onion

3 garlic cloves, chopped                                               4 cups water

2 chicken or beef bouillion cubes                                 2 Tbs. olive or reg. Oil

Sauté onion, garlic and rice in oil, until the majority of rice turns white. Add water and bouillion cubes. Bring to a boil. Place wooden spoon on top of pot and place lid on top, allowing air to escape. Boil briskly for 5 minutes. Stir, remove spoon and close tightly with lid. Let sit for 15 minutes.


Creamed Cod Fish (Bacalhau com Natas)









1 lb. Cod fish, soaked overnight                                  1 lg. Chopped onion

8 tsp. Olive oil                                                             4 lg. Potatoes, cut into cubes

1\4 cup water                                                               1 cup milk

1 cup heavy cream                                                       3 tsp. Margarine

1 tsp. Flour                                                                  1\2 tsp. White pepper

Boil cod fish for 20 minutes. Remove skin and bones, set aside. In a large heavy skillet set over med. Heat and sauté onion in 5 tsps.of olive oil, until onions are transparent. In a separate skillet, stir fry the potatoes in olive oil until they are lightly brown. Add water, cover, and cook for 10 minutes. Set aside. As soon as the onions are transparent, mix in the cod fish and 1\2 cup of milk. Cover and cook over for 10 minutes. While the cod cooks, prepare the white sauce. Mix the remaining milk with flour. In a small heavy saucepan, over med. Heat, melt the margarine and blend the mixture until thickened and smooth. Blen in the white pepper. Preheat the oven at 350º. When cod is done, mix in the potatoes, white sauce, and heavy cream. Transfer to a buttered glass baking dish. Bake uncovered for 15 minutes or until bubbly and brown.


Cod Fish Rolls (Pasteis de Bacalhau)










2 lbs. Boneless cod fish                                               10 potatoes, diced

1 onion, finely chopped                                               2 Tbs. Fresh parsley, chopped

olive oil                                                                        2 slightly beaten eggs.

Soak cod fish overnight, changing the water at least twice. Drain and rinse in fresh cold water. Place the cod fish and potatoes in a pan, cover with water and cook until the potatoes are tender. Drain and mash the potatoes and cod fish together. Allow to cool. Add the onion, parsley and slightly beaten eggs. Blend well. Place about 3 inches of olive oil in a large frying pan and heat. Drop the cod fish mixture in by the tablespoon. Fry until golden brown. Makes about 40 rolls.


 Octupus Stew (Polvo Guisado)










1 octopus, cut into bite-size pieces                             1 lb. Potatoes, cut in cubes

1 lg. Onion, chopped                                                   1 med. Onion

3 Tbs. Olive oil                                                            4 garlic cloves, chopped

1 tsp. Paprika                                                              1 Tbs. Crushed pepper

1 tsp. Fresh parsley minced                                        1 cup red wine (cooking wine)

salt to taste

Put octopus, med. Onion and salt in a 8 quart dutch oven. Add enough water to cover the octopus. When onion is transparent, the octopus is done. In a separate pot, sauté onion and garlic in olive oil. Add paprika, crushed pepper and parsley. Drain octopus and add to pot. Add wine and potatoes and cook until the potatoes are tender.


Portuguese Steak (Bife à Portuguesa)











4 round steaks                                                              1 tsp. Hot sauce (tabasco type)

4 garlic cloves, minced                                                 1\4 cup red pepper paste

1\2 cup white cooking wine                                         1 tsp. Salt

2 crushed bay leaves                                                    1 egg per steak

Marinate the steaks with all ingredients, except eggs. Best if left overnight to marinate. Heat oil in skillet and fry steaks. In a separate skillet, fry 1 egg for each piece of steak. Place eggs on top of the steaks and pour sauce over eggs. Serve with french fries and portuguese rice.


Roast Beef (Carne Assada)










2 lbs. Top round steak, cut in chunks                         2 lbs. Quartered potatoes

1 cup white wine                                                         2 bay leaves

4 oz. Tomato sauce                                                      1 Tbs. Margarine

1 Tbs. Olive oil                                                            1\2 tsp. Tabasco

salt to taste                                                                  1\2 lb. Chouriço

1\2 cup water

Marinate everything, but potatoes, overnight in a large roasting pan. Place roasting pan in 350º oven and cook for one hour. Partially fry the quartered potatoes in hot oil. Drain and add to the roasting pan. Cook for another hour, or until meat and potatoes are tender.


Rice Pudding (Arroz Doce)









3 cups milk                                                                  3 cups water

2 cups rice                                                                    2 cups powdered sugar

2 egg yolks                                                                   pinch of salt

lemon peel                                                                    1 cinnamon stick

In a large pan, heat water, milk, salt and lemon peel to a boil. Add rice. Stirring frequently, cook until rice is soft. Add sugar and beaten eggs and stir well. Remove from heat. Remove lemon peels and cinnamon stick. Spoon into casserole dish and sprinkle with cinnamon.


Custard Pudding (Pudim)









12 eggs                                                                         1 qt. Milk

2 1\2 cups sugar                                                           1\2 tsp. Vanilla

1\2 cup sugar

In a large bowl, beat eggs, sugar, milk and vanilla. In a small skillet, melt 1\2 cup of sugar over med. Heat. Stir until it is a light brown color. Grease fluted cake pan and coat bottom of pan with melted sugar. Pour in egg mixture. Place cake pan in a shallow baking pan, filled halfway with hot water. Bake 1 hour at 350º or until knife inserted in center comes out clean. Cool on a wire rack. Refrigerate. When ready to eat, place large plate on top of pan and carefully turn over. Remove pan and enjoy your flan!