PORTUGUESE GARLIC DIP
Make and share this Portuguese Garlic Dip recipe from Food.com.
Provided by internetnut
Categories Toddler Friendly
Time 15m
Yield 2 cups, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients thoroughly, using just enough mayonnaise to reach preferred spreading or dipping consistency.
- Serve with chips for dipping or crackers for spreading.
Nutrition Facts : Calories 250.8, Fat 22.8, SaturatedFat 8.8, Cholesterol 49.3, Sodium 340.3, Carbohydrate 10.1, Fiber 0.1, Sugar 3.2, Protein 2.8
SKORDALIA (GREEK GARLIC POTATO DIP)
Not only is this a fabulous dip for vegetables and breads and things like that, it's also served as a side dish for things like fried fish and grilled meats--so this stuff is as versatile as it is easy to make.
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
- While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
- Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
- Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
- Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.
Nutrition Facts : Calories 183.1 calories, Carbohydrate 13.2 g, Fat 14.2 g, Fiber 1.6 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 245.7 mg, Sugar 0.6 g
TORRESMOS-PORTUGUESE GARLIC ROASTED PORK
*Needs to Marinate 24 hours* The marinade is a wonderful flavor enhancer for the pork. Original recipe from David Leite, and adapted to our taste.
Provided by Brenda.
Categories Pork
Time P1DT1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Place the peppers and salt into a food processor and mince.
- Combine the minced peppers with the garlic, paprika, white wine and red wine in a large glass bowl.
- Add the pork pieces to the marinade, making sure the pork is coated well.
- Cover with plastic wrap and place in the refrigerator for 24 hours.
- After 24 hours remove pork, and discard the marinade.
- Pour oil into a large roasting pan, place the pork in the roasting pan and season with salt and pepper.
- Roast at 375 degrees for about 1 hour (turn the pork regularly to make sure pork stays moist).
- Depending on the cut and how thick your pork pieces are, cooking time may need to be adjusted. Pork should register at least 160-170 degrees for safety.
- I have not tried this yet, but was thinking of marinating a whole pork shoulder or loin roast and trying it in the crockpot.
Nutrition Facts : Calories 808.3, Fat 57.4, SaturatedFat 17.8, Cholesterol 199.6, Sodium 1351.4, Carbohydrate 7.2, Fiber 2.9, Sugar 2.1, Protein 58.2
GARLIC DIP
"I've been making this dip for years, and now my grown daughters fix it for their families," says Jauneen Hosking of Waterford, Wisconsin. "My mom makes it, too, and her motto is, 'You can never have too much garlic.'"
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese, sour cream, milk, Worcestershire sauce, garlic, salt and pepper until blended. Serve with vegetables or pretzels.
Nutrition Facts : Calories 89 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 120mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
WINE AND GARLIC PORK (PORTUGUESE VINA DOSH)
Ahh, 'Vina Dosh,' a Portuguese dish and tradition of my family during Christmas. It started getting passed down more than 80 years ago when my grandparents came to America from the Azore Islands! Easy to make, but lots of patience to wait for the marinade to make its magic. But, oh so worth the wait! As it was passed down to me, I share it with you. Serve with Portuguese Linguica, a pot of semi-sweet, bacon-laced baked beans, and some Portuguese sweet bread. Hawaiian sweet bread works in a pinch. You can use white wine or red wine in the marinade.
Provided by Cali-Chef
Categories World Cuisine Recipes European Portuguese
Time P2DT40m
Yield 8
Number Of Ingredients 10
Steps:
- Whisk red wine vinegar, red wine, garlic, bay leaves, cloves, black pepper, salt, and thyme together in a bowl; pour into a resealable plastic bag. Add the pork, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 2 to 4 days, turning occasionally.
- Preheat oven to 350 degrees F (175 degrees C).
- Drain the pork, reserving 1/2 cup of marinade. Put pork and reserved marinade in a baking dish.
- Bake in preheated oven until the pork is completely warmed, about 20 minutes. Drain as much liquid from the pork as possible.
- Heat vegetable oil in a large skillet over medium-low heat. Add the pork to the skillet in batches to prevent crowding; cook and stir in hot oil until completely browned and no longer pink in the center, 10 to 15 minutes.
Nutrition Facts : Calories 290.6 calories, Carbohydrate 6.4 g, Cholesterol 67.1 mg, Fat 19.5 g, Fiber 0.8 g, Protein 17.8 g, SaturatedFat 6.4 g, Sodium 636.8 mg, Sugar 0.2 g
PORTUGUESE SHRIMP
Wonderful tasting shrimp. Easy to make.
Provided by Dave
Categories World Cuisine Recipes European Portuguese
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Stir in parsley, tomato paste, hot pepper sauce, chicken bouillon, and paprika. Pour in half of the ale; simmer until flavors combine, about 5 minutes.
- Pour remaining ale into the skillet; add shrimp. Season with salt. Cook until shrimp absorbs the liquid and turns pink, 15 to 20 minutes.
Nutrition Facts : Calories 147.2 calories, Carbohydrate 6.3 g, Cholesterol 172.9 mg, Fat 2.9 g, Fiber 1.3 g, Protein 19.9 g, SaturatedFat 0.5 g, Sodium 614 mg, Sugar 2.9 g
CREAMY GARLIC DIP
Creamy Garlic Dip is great with pretzels, chips, crackers and veggies. It tastes best when chilled overnight. Adjust the spices to taste. The recipe may be doubled.
Provided by J
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.
Nutrition Facts : Calories 49 calories, Carbohydrate 0.8 g, Cholesterol 6.1 mg, Fat 5 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.8 g, Sodium 25.5 mg, Sugar 0.1 g
PORTUGUESE GARLIC STEAK SANDWICHES (PREGO NO PAO)
These steaks flavored with onions and red wine are called garlic "nailed" steaks because a small meat mallet is typically used to "nail" the garlic slices into the steak. If you like drama, go for it, but I usually just push the garlic in with my finger - it doesn't really stay in too well anyway. Regardless, this is an awesome way to enjoy your next steak sandwich. They're quick, satisfying and totally delicious.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Lay out steaks on a work surface and to be traditional,"nail" the garlic slices into the steak on both sides (about a clove per steak, more if you like).
- If this isn't your style, just push the garlic slices in with your finger.
- In about 1-1/2 tablespoons of butter, fry each steak for 3 to 4 minutes, turning once.
- Remove to a dish and reserve.
- To the skillet add the other 1-1/2 tablespoon butter and the sliced onion.
- Saute until onion is golden, then transfer onions to the same dish as the steaks and reserve.
- Pour the red wine into the skillet used to cook the steaks and onions; scrape up the browned bits and simmer over medium-high heat until liquid is reduced by about half (this doesn't take too long--).
- Return the steaks and onions to this skillet, season with salt and pepper, and cook another minute on both sides of steaks, until warmed through.
- Serve steaks and onions on warmed crusty sandwich rolls.
Nutrition Facts : Calories 694.3, Fat 49.9, SaturatedFat 24.5, Cholesterol 126.4, Sodium 1021.1, Carbohydrate 27.7, Fiber 1.8, Sugar 4.7, Protein 23.7
REALLY SPICY GARLIC DIP
Make and share this Really Spicy Garlic Dip recipe from Food.com.
Provided by Pamela Joyce Ochsner
Categories Spreads
Time 3m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- chop vegetables finely.
- Place in bowl with cream cheese, lemon juice, sour cream and salt, beat until well mixed.
- Cover and refrigerate until ready to use.
- Use on crackers or as a dip for vegetables or chips.
Nutrition Facts : Calories 115.2, Fat 9.9, SaturatedFat 6.2, Cholesterol 31.2, Sodium 381, Carbohydrate 4.6, Fiber 0.5, Sugar 1.1, Protein 2.7
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30 AUTHENTIC PORTUGUESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
4.2/5 (5)Published 2021-04-19Category Recipe Roundup
- Portuguese Tomato Rice. Tomato rice is a staple in Portuguese households, but it is most popular in the South-Central areas of the country where fresh tomatoes are abundant.
- Portuguese Kale, Tomato, and Sausage Soup (Caldo Verde) Caldo verde is the Portuguese version of comfort food. The soup is brimming with flavor from potatoes, greens, and sausage.
- Shrimp Mozambique in Garlic Based Sauce. Don’t be confused by this dish’s name. Mozambique is located in Africa, but shrimp Mozambique is authentically Portuguese.
- Azores Beef Stew With Potatoes (Molha de Carne) Molha de carne is a hearty and flavorful soup loaded with not just beef but potatoes as well. Apart from its rich, savory flavor, this stew also makes your kitchen extra-fragrant.
- Portuguese Fish Stew (Caldeirada) Caldeirada is a light stew with fish or shellfish as its main protein. Also loaded with bell pepper, potatoes, and onions, this stew is healthy, hearty, and a complete meal in itself.
- Portuguese Sweet Bread. The Portuguese love their bread as much as we do, and this is only the first of many featured in this list. Portuguese sweet bread is popular during Easter, but it’s so good, you’ll want to have it around all year round.
- Azore Style Feijos (Beans) Feijoa is Portuguese for beans. This bean stew is thick, creamy, and bursting with flavor! How can it not be, when it has allspice, cloves, cinnamon, and cumin as its seasonings?
- Portuguese Tomato Soup with Poached Eggs and Bread. If you’re too busy tonight but still want to serve something epic to the family, look no further than this recipe.
- Portuguese Prego Rolls. Prego rolls are insanely delicious sandwiches with juicy grilled steak as it’s filling. One look at this sandwich already tells you just how amazing it is.
- Portuguese Chicken (Peri-Peri Chicken) with Crispy Potatoes. Besides egg custard tarts, peri-peri Chicken is perhaps the most popular Portuguese dish there is.
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