PORTUGUESE EGG TARTS
Way better than normal egg tarts. Will be gone within seconds.
Provided by vivienw
Categories World Cuisine Recipes European Portuguese
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
- Place the pie crust mix into a bowl, and lightly rub the butter and water into the mix until the mixture holds together well enough to form a ball. Turn the dough out onto a floured surface, and knead several times to make the dough more elastic. Form into a ball again, and cut the ball in half; cut each half into half again (4 pieces); cut each quarter into thirds to make 12 total pieces. Roll the pieces into balls, and set aside.
- Beat together the egg yolks, sugar, cream, milk, and vanilla extract in a bowl until light and foamy, about 3 minutes; strain the filling through a fine mesh strainer into a clean bowl.
- Press a dough ball into the bottom and about 1 1/2 inches up the sides of a prepared muffin cup; repeat for remaining dough pieces. Spoon each crust about 80 percent full of the egg yolk mixture.
- Bake in the preheated oven until the crusts are golden brown, the filling is set, and the tarts are lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 224.5 calories, Carbohydrate 19.7 g, Cholesterol 85.5 mg, Fat 15 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6 g, Sodium 221.9 mg, Sugar 5.9 g
EGGS PORTUGAL
Make and share this Eggs Portugal recipe from Food.com.
Provided by Canadian Jane
Categories Brunch
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Fry sauage.
- Grease 9 x 12 baking dish. Put bread on bottom. Add grated cheese, then sausage.
- Add milk to beaten eggs, salt, papper and mustard. Combine and pour over bread mixture. Put in frig overnight.
- Mix 1 can mushroom soup, drained mushrooms, and vermouth. Pour over 1st. mixture and bake at 350 for 1 hour.
- Enjoy!
PORTUGUESE SCRAMBLED EGGS
Make and share this Portuguese Scrambled Eggs recipe from Food.com.
Provided by Chef Gorete
Categories One Dish Meal
Time 25m
Yield 4-6
Number Of Ingredients 6
Steps:
- Add oil to large frying pan, enough to sauté the onions. Heat to medium high heat.
- Cut the onions in quarters then slice the quarters. Add the onions to hot frying pan and sauté until softened.
- Peel and dice the tomatoes then add to the softened onions. Cook until tomatoes are tender. (See the 2nd picture).
- Beat the eggs with the hot sauce, salt and pepper then add to the frying pan, stirring to blend with the tomatoes & onions.
- Let cook slightly, then gently scramble until eggs are cooked. I like large pieces of egg when I scramble.
- Note: Serve with potatoes that have been boiled. Slice the unpeeled potatoes into 1/2" slices and boil until tender with 3 whole garlic cloves, salt and hot pepper flakes.
Nutrition Facts : Calories 268.9, Fat 14.6, SaturatedFat 4.8, Cholesterol 558, Sodium 253.8, Carbohydrate 13.4, Fiber 2.9, Sugar 7.3, Protein 20.9
PORTUGUESE EGG PUDDING
This pudding is tasty and similar to a custard.
Provided by J. Pacheco
Categories World Cuisine Recipes European Portuguese
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Beat butter, egg yolks and egg white until smooth. Set aside.
- In a small saucepan, heat 1 cup sugar and 1/4 cup water over low heat, stirring occasionally, until sugar is melted and golden. Pour into a 2 quart baking dish and turn to coat bottom and sides of dish with the caramel.
- In another small saucepan, combine 1 1/3 cups sugar, 1/2 cup water, cinnamon stick and lemon peel. Bring to a boil and let boil for 2 minutes. Remove from heat, remove cinnamon stick and lemon peel. Beat syrup, a little at a time, into egg mixture. Pour into caramel-coated dish.
- Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven one hour, until set. Cover the dish part way through cooking if pudding begins to brown. Let cool completely. Invert on a serving dish.
Nutrition Facts : Calories 307 calories, Carbohydrate 58.9 g, Cholesterol 307.9 mg, Fat 6.9 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 2.5 g, Sodium 20.8 mg, Sugar 57.7 g
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