Recipes RSS

Tired of serving the same old stuffing for Thanksgiving? Then try this simple recipe that gets pumped up with just the right amount of Portuguese sausage, chourico. The results will be outstanding!Ingredients: 2 tbsp. butter 1 package of ground linguiça or chouriço 1 large onion, chopped (about 1 cup) 2 stalks celery, chopped (about 1 cup) 2 ½ cups chicken broth 1 pkg. (14 ounces) Pepperidge Farm Corn Bread Stuffing Directions: Heat the butter in a 3-quart saucepan over medium heat. Add the onion and celery and cook until onion and celery is tender and soft, stirring occasionally. Add the...

What kind of sandwich do you call it? Dynamite, Torpedo or Sloppy Joe. A mainstay of Rhode Island. Known as dynamites or a torpedo. It’s a specific kind of sandwich, eaten on a roll. That may sound like a Sloppy Joe, but whatever you call it, it’s one tasty sandwich. Kicked up a notch with Portuguese Piri Piri hotness. Portuguese Piri Piri peppers make this a spicy sandwich that will keep you coming back for more. So Delicious! Cooks right in your crock pot. Serves 6Ingredients: 1 package of Piri Piri Sloppy Joe Seasoning Mix 1 (15oz.) can diced tomatoes...

This is an old fashioned recipe straight from the island of São Miguel. This is a handwritten recipe from my grandmother (Vovó).Biscoitos are very popular and traditional Portuguese butter cookies. These cookies are perfect for any occasion especially for the holidays. I love these any time of year. Tender on the inside and crispy on the outside. Buttery, not too sweet, & traditionally made in the shape of an O.Ingredients: 2 ½ pounds flour 6 large eggs 1 ½ tablespoon shortening 1 ½ cups sugar 2 tablespoons baker's ammonia* 1 ½ sticks butter, melted Directions: Dissolve the baker’s ammonia in...

 These marinated pork cubes are amazing! This recipe is a traditional meal served on all the Azores islands. This marinade is also used to marinate the pork for Carne de Porco à Alentejana and is one of the most traditional and popular pork/seafood dishes of Portuguese cuisine. You can use a less fatty cut of meat like boneless pork butt (Trejums) cut into chunks.   or the more traditional pork, pork belly sliced into chunks. This marinade is also a wonderful flavor enhancer for the pork belly.Made with our own Torresmos Seasoning MixIngredients:2½ pounds boneless pork butt or pork belly (cut...

This recipe combines many ingredients from Brazil. The winning flavor of this dish marries the chicken to flavorful ingredients, coconut, chourico, cilantro, and lime. The taste invites you to an outstanding lightly spiced Brazilain dining experience.Ingredients: 2 tablespoons olive oil 6 whole chicken legs (2 pounds) 1 teaspoon Kosher salt 1/2 teaspoon black ground pepper 1/2 pound ground chourico 1 onion (thinly sliced) 1 tablespoon minced peeled fresh ginger 1 garlic clove (minced) 3 cups unsweetened coconut milk 1 pound baking potatoes (peeled and cut into 2-inch pieces) 2 tablespoons fresh lime juice (plus lime wedges for serving) 1 tablespoon...