Favorite Portuguese Recipes


4-5 lb. roast (chuck) 1 tsp. cinnamon
1/2 tsp whole cloves
1 tsp. whole allspice
1 tsp. whole cumin
4 bay leaves
black pepper
1 large onion – chopped
1 small clove garlic – crushed
1 small bottle sherry wine
1 can tomato sauce
4 sprigs fresh mint
salt to taste 1 loaf “day-old” french bread

Place meat in large stew pot, cover with water. Add sherry wine and tomato sauce. Tie whole spices in cheese cloth or put in tea-ball and place in pot. Add garlic, onion, salt and pepper. Over medium heat, bring to slow simmer, reduce heat and simmer 4 to 5 hours. DO NOT BOIL! Slice french bread and place in large deep bowl. Place 2 sprigs of the mint on top of bread. When meat is done (should pull apart with a fork) place in large bowl and top with
remaining mint. Remove spice ball from liquid and pour over the sliced bread, creating a “soup”.

(Spices may be adjusted according to personal preferences. Chopped or wedged cabbage is often added during last hour of cooking. Any type roast may be used.



6 cups water
2 1/2 tsp. salt
2/3 cup dry red kidney beans
2 cups torn fresh kale
1 lb. beef shank bones
2 cups peeled & cubed potatoes
8 oz. chorizo (or Italian sausage)
2 cups coarse chopped cabbage
2/3 cup dry split peas black pepper to taste

In dutch oven, combine water and kidney beans. Bring to boil, simmer 2 minutes. Remove from heat, cover and let stand 1 hour. In skillet, brown shanks and sausage. Stir into beans with peas and salt. Bring to boil, cover and simmer 2 hours. Remove shanks, cube meat and return to pan. Add kale, potatoes and cabbage. Simmer covered 25 to 30 minutes. Serves 8-10.


Portuguese Doughnuts. is a very popular Portuguese dessert. Because the many regions of Portugal cook differently, there are many variations of the recipe with different names as well. The following are a very good example of this.

FILHOS de NATAL (Christmas fritters)
1 pkg dry yeast
1/4 cup warm milk
4 cups flour
1 tsp. salt
5 eggs, lightly beaten
4 tbsp. brandy
3/4 cup honey
1/2 cup hot water
Oil for deep frying

Dissolve the yeast in the warm milk and let stand for 5 minutes. Sift the flour, add the salt and pour in the yeast mixture, beaten eggs and brandy. Knead into a smooth elastic dough. Place in a greased bowl, cover with a cloth and let rise in warm place until doubled in size (about 2 hours). Punch down the dough and roll out in a floured board to about 1/4 inch thickness. Cut into strips 1/2 inch wide and 2 inches long and fry in hot oil (375 degree) for 2 to 3 minutes until crisp and golden brown. Drain on paper towels. Dissolve the honey in hot water and dip the fritters in the mixture
until coated. Serve hot or cold. Serves 6 to 8.


FILLOZES (Portuguese Doughnuts)
3 cups flour
1/2 tsp. salt
1 yeast cake
1 cube butter
3 tbsp. sugar
9 eggs

Dissolve yeast in 1/4 cup lukewarm water. Beat eggs well, add sugar, beat well , add dissolved yeast. Mix all with 3 cups flour, work together until it forms a soft dough, beating well. Melt butter and let cool to lukewarm, then pour into dough, work together well and set in warm place to rise until double in size. Heat 1 cup oil to boiling point on low fire. Put milk in saucer, dip hands in milk. Take dough (1 tbsp) in hand – keep stretching until round a thin. Drop piece into oil, turning as needed to brown on both sides. Coat each one in sugar while still warm.


MALASADAS (Doughnuts)
1 pkg. yeast 1 tsp. salt
1/3 cup warm water
1 1/3 cup cream
1 tsp. sugar
1 1/3 cup warm water
2 lbs. flour
1/3 cup melted butter
1/3 cup sugar
8 eggs, slightly beaten

Dissolve yeast in the 1/3 cup warm water and 1 tsp sugar. Let stand until ingredients are dissolved. Measure flour, sugar and salt into a large bowl. Mix cream and water together, and add to dry ingredients. Add also the melted butter and beaten eggs. Add the dissolved yeast mixture and stir well to form a soft dough. Cover and put in a warm place. Let stand until double in size, about 1 1/2 hours. Drop by spoonfuls into deep hot oil, fry until light brown. Remove and drain on a rack with absorbent paper towel. Coat with
sugar, if desired. Makes 5 dozen.


10 c flour (more or less)
1 tbsp. salt
2 pkg. active dry yeast
1 tbsp. sugar
1/4 cup margarine
3 1/2 – 4 cups lukewarm water
11/2 tsp. shortening

Dissolve yeast in 1/2 cup of the lukewarm water with 1/2 tsp. sugar added, let stand for 5 minutes or until doubled in size. Place in large bowl, add enough flour to make a batter, cover with a cloth and blanket, and let stand until it forms bubbles and looks lumpy. Add remaining ingredients, mix well and knead for about 10 minutes or until smooth. Add more flour if dough is too soft. Cover with the cloth and blanket and let stand in warm place until doubled in size. On floured board, using about 1/3 cup dough for each roll, shape into round balls. Let shaped rolls rest on a cloth. After all rolls are
shaped, beginning with first shaped rolls, flatten each with palm of hand, making an indent in the middle with the side of your hand, and fold in half. Lay each on a cloth with open side down. Let rolls rest for 5 minutes. Place rolls on baking sheet with open side up, and brush with milk. Bake in pre-heated 500 degree oven for 10 to 15 minutes. Makes about 2 dozen.