Portuguese Poached Meringue (Pudim Molokov) Apricot Sauce Granulated sugar 10 egg whites 1/2 teaspoon cream of tartar 1 cup granulated sugar Prepare Apricot Sauce. Grease 12-cup Bundt cake pan; sprinkle with sugar. Preheat oven to 350 degrees F. ...

Portuguese Pork with Lemon 2 pounds boneless pork shoulder 2 cloves garlic, chopped 2 tablespoons lemon juice 1 tablespoon olive oil 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 to 1/2 teaspoon crushed red pepper 1 tablespoon olive oil 1/4 cup ...

Portuguese Sweet Bread (Päo Dôce) This is truly a melt-in-your-mouth bread. 2 packages active dry yeast 1/4 cup warm water (105 to 115 degrees F) 1 cup lukewarm milk (scalded, then cooled) 3/4 cup granulated sugar 1 teaspoon salt 3 eggs 1/2 cup ...

Portuguese Tomato Rice (Arroz de Tomate) 1/4 cup olive oil 2 tablespoons butter or bacon drippings 1 large yellow onion, peeled and chopped 2 cloves garlic, peeled and chopped 2 to 3 large tomatoes, peeled, seeded, and chopped 3 cups beef or chicken ...

Potato, Onion and Salt Cod Casserole (Bacalhau a Gomes de Sa - Portugal) 1 pound dried salt cod 6 cups boiling water 2 pounds small white or new potatoes 2 to 4 tablespoons olive oil 1 large onion, peeled and thinly sliced 2 to 3 cloves garlic, ...

Red Pepper Paste (Massa de Pimentao - Portugal) This paste is used as a dry marinade for a wide variety of meats and poultry. It is usually rubbed on the meat prior to roasting. Though the Portuguese do not use it in this manner, it also makes a ...

Salt Cod in Tomato Sauce (Bacalhau com Tamatada - Portugal) 1 1/2 pounds salt cod fillets 2 medium onions, sliced 1 tablespoon olive oil or Vegetable oil 2 medium tomatoes, chopped 1 clove garlic, chopped 1/8 teaspoon pepper 2 hard cooked eggs, ...

Sautéed Artichoke Hearts (Alcachofas Salteadas con Jamón) 1 (14 ounce) can artichoke hearts, drained 2 tablespoons olive oil or vegetable oil 1/4 cup chopped prosciutto or Serrano ham 1/8 teaspoon coarsely-ground pepper Minced parsley Cut artichoke ...

Seafood Paella 12 mussels 6 clams 1/4 cup olive oil or vegetable oil 8 ounces raw shrimp, shelled and de-veined 8 ounces scallops 8 ounces squid or octopus, cleaned and cut into 1/4-inch rings 1 medium onion, chopped 2 cloves garlic, minced 1 (16 ...

Steamed Clams with Sausage (Ameijoas na Cataplana) This is a dish which has been around for centuries in Portugal. 2 pounds very small clams, about 1 1/2 inches 1 large onion, thinly sliced 3 cloves garlic, chopped 1 small red or green bell pepper, ...