RABANADAS (PORTUGUESE FRENCH TOAST)
Steps:
- In a small bowl, mix sugar and cinnamon until blended. In a large shallow dish, whisk eggs and milk. Dip both sides of bread in egg mixture, soaking lightly. , In an electric skillet, heat 1 in. of oil to 350°. Working with a few slices at a time, remove bread from egg mixture, allowing excess to drain, and fry 2-3 minutes on each side or until golden brown. Drain on paper towels., Dip warm rabanadas in cinnamon-sugar to coat all sides. Serve warm or at room temperature.
Nutrition Facts : Calories 391 calories, Fat 21g fat (3g saturated fat), Cholesterol 131mg cholesterol, Sodium 313mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 11g protein.
CARNE ASSADA A PORTUGUESA (PORTUGUESE POT ROAST)
For ZWT 5. Found this in-The Cookbook of the United Nations. Time does not include marinating for 24 hours.
Provided by MomLuvs6
Categories Roast Beef
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Marinade:.
- Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper.
- Put in refrigerator and marinate for 24 hrs and turn a few times.
- Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later.
- Remove roast from marinade, drain and dry. Save marinade for later.
- Brown roast in hot oil on all sides, add browned onions and marinade.
- Add water. Water should cover 2/3's of the roast.
- Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally.
- The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes.
- You can strain and thicken the sauce, if desired.
CARNE ASADA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the skirt steak in a large glass bowl or resealable plastic bag.
- To make the marinade, add the cilantro, olive oil, orange juice, lime juice, honey, oregano, garlic and serrano chile to a blender. Season with a small pinch of salt and pepper. Blend for 35 to 40 seconds to combine.
- Pour the marinade all over the steak, moving it around to make sure everything is covered. Cover or seal and transfer to the refrigerator and allow to marinate for at least 1 hour, but no more than 6 (too long in the marinade will cause the steak to begin breaking down).
- Preheat a grill or grill pan over medium-high heat.
- When ready, remove the steak from the marinade, letting the excess drip off. Sprinkle generously with salt and pepper and grill about 4 minutes per side for medium.
- Remove to a cutting board and allow to rest for 5 to 7 minutes. Slice the steak against the grain and serve with the lime wedges.
PORTUGUESE POT ROAST (CARNE ASSADA à PORTUGUESA)
Number Of Ingredients 17
Steps:
- The night before, marinate pot roast in vinegar or red wine, garlic clove, salt and pepper, chopped parsley, bay leaf and sliced onion. In a large heavy pan melt 1/8 cup shortening or cooking oil and brown the pot roast. Turn as necessary until the meat is well browned. While the meat is browning in a dish cut up the remaining ingredients and add the sauce the meat sat in overnight. Once the meat is browned, with a knife cut slits in the pot roast and stuff each slit with some mixture. Repeat until all of the mixture is used and pour the remaining liquid from the stuffing over the meat and simmer. Add a little water. Cover the pan and continue cooking. You will need to check and see what you need to add a little more water - for about 2 hours until the meat is tender. Slice and serve with the juices left in the pan.
Nutrition Facts : Nutritional Facts Serves
PORTUGUESE FRIED POTATOES (BATATAS A PORTUGUESA)
Make and share this Portuguese Fried Potatoes (Batatas a Portuguesa) recipe from Food.com.
Provided by CJAY8248
Categories Potato
Time 25m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy 10-12 inch skillet, melt the butter and olive oil over med. heat.
- When the foam begins to subside, add the potatoes.
- Turning them frequently with a metal spatula, cook for 15 minutes or until they are tender and golden brown.
- Season with salt and a few grindings of black pepper, then transfer to a heated bowl or platter and serve at once, sprinkled with parsley.
Nutrition Facts : Calories 297.3, Fat 18.9, SaturatedFat 6.9, Cholesterol 22.9, Sodium 377.7, Carbohydrate 29.8, Fiber 3.8, Sugar 1.3, Protein 3.6
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