Portuguesestyleporkchopsorchicken Recipes

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PORK CHOPS ALLA PIZZAIOLA



Pork Chops alla Pizzaiola image

Provided by Giada De Laurentiis

Categories     main-dish

Time 37m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons olive oil
2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each)
Salt and freshly ground black pepper
1 small onion, thinly sliced
1 (15-ounce) can diced tomatoes, in juice
1 teaspoon herbes de Provence
1/4 teaspoon dried red pepper flakes, or more to taste
1 tablespoon chopped fresh Italian parsley leaves

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm.
  • Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce.
  • Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve.

CANADIAN PORK LOIN CHOPS



Canadian Pork Loin Chops image

I came up with this recipe as I love maple and mustard. We wanted to add more flavor and not dry out the boneless loin chops. Spice rub marinade, lightly breaded with a maple-mustard glaze, and cooked in garlic-flavored oil - a great Canadian recipe! This is also great on the BBQ. Perfect with roasted potatoes and a coleslaw.

Provided by WestCoastMom

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 4h50m

Yield 6

Number Of Ingredients 19

1 ½ tablespoons brown sugar
1 ½ teaspoons sea salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon freshly ground black pepper
¼ teaspoon dry mustard
¼ teaspoon crushed fennel seeds
6 boneless pork loin chops, 1/2 inch thick
¼ cup pure maple syrup, preferably dark amber (Grade B)
2 tablespoons spicy brown mustard
1 pinch garlic powder
1 pinch paprika
1 pinch freshly ground black pepper
1 pinch cayenne pepper
½ cup seasoned bread crumbs
1 tablespoon olive oil
1 tablespoon canola oil
1 clove clove garlic, crushed

Steps:

  • Whisk brown sugar, sea salt, 1/2 teaspoon garlic powder, onion powder, 1/2 teaspoon paprika, 1/4 teaspoon black pepper, dry mustard, and fennel seeds together in a small bowl.
  • Pat pork loin chops dry with a paper towel. Score the meat on both sides, 1/8-inch deep in cross-hatch lines spaced 1/2-inch apart, with a sharp knife; rub spice mixture onto all sides of pork chops and into scored lines. Cover chops; refrigerate for 4 to 6 hours.
  • Whisk maple syrup, brown mustard, pinch of garlic powder, pinch of paprika, pinch of black pepper, and cayenne pepper together in a small bowl; set aside.
  • Coat pork chops on all sides with seasoned bread crumbs.
  • Heat olive oil and canola oil in a large skillet over medium-high heat. Stir garlic into pan, and cook until lightly browned and fragrant, about 1 minute; remove garlic from pan and discard.
  • Place pork chops into skillet in batches to avoid crowding; cook chops until lightly browned, 2 to 3 minutes per side. Return all pork chops to skillet; reduce heat to medium. Drizzle half the maple syrup mixture over pork chops. Turn chops and cook until glazed, 1 to 2 minutes. Drizzle remaining maple syrup mixture over pork chops; turn and cook until glazed, 1 to 2 minutes.
  • Reduce heat to low; cover pork chops and cook until slightly pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 343.6 calories, Carbohydrate 20.3 g, Cholesterol 63.1 mg, Fat 17.6 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 5 g, Sodium 727.9 mg, Sugar 11.9 g

PORTUGUESE CHICKEN



Portuguese Chicken image

Provided by Jean Anderson

Categories     Chicken     Onion     Vegetable     Braise     Dinner     Spice     Paprika     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield 4 servings

Number Of Ingredients 16

1 cup all purpose flour
1 tablespoon plus 1/4 teaspoon Hungarian sweet paprika
1 3- to 3 1/4-pound chicken, cut into 8 pieces
2 tablespoons extra-virgin olive oil
1 14.5-ounce can diced tomatoes in juice
4 ounces thinly sliced prosciutto, chopped
12 cipolline onions or 1-inch-diameter pearl onions, blanched 1 minute, peeled
2 large roasted red peppers from jar, halved, cut into 3/4-inch-wide strips
6 large garlic cloves, pressed
4 large fresh Italian parsley sprigs
4 large fresh bay leaves, bruised
1/2 cup dry white wine
1/2 cup tawny Port
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 tablespoon butter, room temperature (optional)

Steps:

  • Preheat oven to 350°F. Whisk 1 cup flour, 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1/2 teaspoon freshly ground black pepper in large bowl. Add chicken pieces to seasoned flour, 1 at a time, and turn to coat. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, 3 to 5 minutes per side. Transfer chicken to plate; reserve skillet.
  • Arrange chicken in single layer in large ovenproof pot. Top with tomatoes and juice, prosciutto, onions, peppers, garlic, parsley, and bay leaves; sprinkle with 1/4 teaspoon paprika. Add wine and Port to reserved skillet. Bring to boil, scraping up browned bits. Remove from heat. Whisk in mustard and tomato paste; pour mixture over chicken and bring to boil. Cover; transfer to oven.
  • Braise chicken until very tender, about 1 1/2 hours. Discard bay leaves and parsley. Using tongs, transfer chicken and toppings to platter. Return sauce in pot to simmer. If thicker sauce is desired, stir 1 tablespoon flour and butter in small bowl until smooth paste forms. Add flour paste to sauce and whisk to blend. Simmer until sauce thickens to desired consistency, whisking often. Season sauce to taste with salt and pepper. Spoon over chicken and serve.

PORTUGUESE PORK WITH RED PEPPERS



Portuguese Pork with Red Peppers image

One of my favorite flavor combinations ever! This pork dish combines the strength of garlic with the sweetness of red pepper balanced by a tangy lemon garnish.

Provided by Stuart Miller

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 3h

Yield 8

Number Of Ingredients 8

4 large cloves garlic, peeled
1 ½ teaspoons coarse salt
2 tablespoons olive oil
1 tablespoon whole black peppercorns
2 pounds pork tenderloin, cut into 1 inch medallions
2 red bell peppers, julienned
1 cup white wine
2 lemons

Steps:

  • With a large mortar and pestle, mash the garlic, coarse salt, 1 tablespoon olive oil, and peppercorns into a fine paste. Transfer to a large bowl.
  • With a mallet, flatten the pork medallions to 1/4 inch thick. Place in the bowl with the garlic mixture, tossing to coat. Cover, and marinate 2 to 4 hours in the refrigerator.
  • Heat the remaining oil in a large skillet over high heat. Stir in the pork and remaining garlic mixture. Quickly brown pork about 1 minute on each side. Remove from heat, and set aside.
  • Place red peppers into the skillet, and saute 2 to 5 minutes, until tender but firm. Pour white wine into the skillet, and scrape up the browned bits. Reduce heat to low, return pork to skillet, and continue cooking 10 to 15 minutes, to an internal temperature of 180 degrees F (80 degrees C).
  • Slice 1 1/2 lemons into thin rounds. Transfer the pork and pepper mixture to a serving platter. Squeeze juice of remaining 1/2 lemon over the pork and peppers, and garnish with the lemon rounds.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 6.7 g, Cholesterol 73.7 mg, Fat 7.6 g, Fiber 2.1 g, Protein 24.3 g, SaturatedFat 1.8 g, Sodium 423.3 mg, Sugar 1.5 g

PORTUGUESE-STYLE PORK CHOPS (OR CHICKEN)



Portuguese-Style Pork Chops (or chicken) image

This recipe honors the Portuguese explorers who did so much to introduce peppers to the Old World. Try to start this the day before you plan to serve it so the paste can really flavor the meat. For Chicken variation, see directions in steps. Nice served with rice. From Eating Well.

Provided by Bev I Am

Categories     Chicken

Time P1DT10m

Yield 6 serving(s)

Number Of Ingredients 7

6 tablespoons portuguese-style red pepper paste (see recipe I posted)
6 (4 ounce) boneless pork chops, trimmed
2 cups dry white wine
1 tablespoon olive oil
1/2 teaspoon fresh ground pepper
1/4 salt, to taste
1 tablespoon coarsely chopped fresh parsley, for garnish

Steps:

  • Prepare Portuguese-Style Paste (see recipe I posted).
  • Place pork chops in a shallow glass dish and rub pepper paste over both sides.
  • Pour wine over the chops.
  • Cover and refrigerate for at least six hours or overnight, turning once or twice.
  • Drain marinade into a small saucepan.
  • Add oil and bring to a simmer.
  • Reduce heat to medium-low and cook, stirring occasionally, until slighly thickened, about 15 minutes.
  • Stir in pepper and salt.
  • Measure out 1/4 cup sauce for basting.
  • Keep remainder warm.
  • Meanwhile, heat grill to medium-high.
  • Lightly oil grill rack.
  • Place the chops on the grill.
  • Cook, basting occasionally with pepper sauce, until browned and just cooked through, 2 to 2 1/2 minutes per side for 1/2 inch thick chops.
  • Serve immediately, passing remaining pepper sauce separately.
  • Variation: Substitute boneless, skinless chicken breasts or skinned bone-in chicken for pork chops.
  • Allow 4-6 minutes per side for boneless breasts, 20 to 30 minutes for bone-in pieces.
  • Serves 6.

PORK CHOPS PIZZAIOLA



Pork Chops Pizzaiola image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 13

4 to 5 spicy Italian pork sausages (about 1 pound total)
1 cup dry white wine
2 tablespoons canola oil
4 bone-in pork chops (about 2 1/2 pounds total)
Kosher salt
2 medium yellow onions, halved and thinly sliced
4 large cloves garlic, thinly sliced
One 28-ounce can plus one 15-ounce can whole, peeled tomatoes
1 pint cherry tomatoes, stemmed
1/2 cup finely grated Parmesan
1 tablespoon red wine vinegar
1/2 cup fresh basil leaves
1 pound bucatini pasta

Steps:

  • Cook the sausages: Heat a large cast-iron or stainless steel skillet over high heat. When the skillet is hot, use a pair of metal tongs to arrange the sausages in a single layer. (There is no need for oil as the sausages will soon start to render their grease.) Turn the heat to medium and brown the sausages on all sides, taking care that they are cooked through, 8 to 10 minutes total. Remove the sausages to a medium bowl. Pour off the grease and add the wine, simmering over medium heat to reduce to about 1/4 cup liquid, 2 to 3 minutes. Pour the reduced wine over the sausages and wipe the skillet clean.
  • Cook the pork chops: Add the canola oil to the same skillet. Sprinkle the pork chops on all sides with salt. When the oil begins to smoke lightly, add the pork chops in a single layer and brown on all sides over medium heat, 5 to 8 minutes total. Remove the pork chops to the bowl with the sausages. Leave the grease in the skillet.
  • Make the sauce: Stir the onions and garlic into the same skillet and cook over medium-low heat until translucent, 8 to 10 minutes. Sprinkle with salt. Stir in the canned and cherry tomatoes with 1/2 cup water and simmer gently until the sauce is somewhat thick and tasty, 20 to 25 minutes. Stir the sausages and pork (and any meat juices) back into the sauce and bring to a simmer over medium heat. Simmer 2 to 3 minutes. Turn off the heat, then stir in the cheese, red wine vinegar and basil leaves. Taste for seasoning.
  • Cook the pasta: Bring 6 quarts of water to a rolling boil in a large pot. Add a generous handful of salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and stir with a large slotted spoon to ensure the pasta does not stick as it cooks. Cook until still quite firm, 8 to 10 minutes. Drain.
  • Finish the dish: Spoon the meat over the pasta in individual bowls or serve in a large bowl, family style. You can also just leave the pot of meat and sauce and the pasta separate and let people serve themselves.

TOM'S DOWN TO THE BONE PORK CHOPS!



Tom's Down To The Bone Pork Chops! image

Are you sick 'n' tired of dried-out, tough pork chops? I was until I came up with this recipe. The trick to cooking meat and poultry is to know your internal temperatures. That is why you should invest in an instant-read, digital meat thermometer. I will NOT cook without one. And another thing people don't realize is that today's pork does NOT have to cook till it gets to 160 to 170 degrees F internal temperature. I like to serve these with some garlic smashed potatoes and grilled asparagus.

Provided by gutpyle

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h

Yield 6

Number Of Ingredients 5

cooking spray
1 (8 ounce) package panko bread crumbs
6 (1-inch thick) bone-in pork chops, at room temperature
½ cup mayonnaise, or as needed
1 pinch Cajun seasoning, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray and spread bread crumbs on a large plate.
  • Rinse pork chops and pat dry with paper towels.
  • Mix mayonnaise and Cajun seasoning in a bowl; brush mayonnaise mixture over pork chops. Gently press pork chops into bread crumbs to coat, shaking off excess crumbs. Arrange breaded pork chops in the prepared baking dish. Repeat with remaining chops.
  • Bake in the preheated oven until pork is slightly pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Loosely cover pork chops with aluminum foil and let rest for 10 to 15 minutes before serving.

Nutrition Facts : Calories 555.5 calories, Carbohydrate 29 g, Cholesterol 113 mg, Fat 35.8 g, Protein 37.3 g, SaturatedFat 9.9 g, Sodium 414.1 mg, Sugar 0.2 g

PORTUGUESE BARBECUED CHICKEN



Portuguese Barbecued Chicken image

Make and share this Portuguese Barbecued Chicken recipe from Food.com.

Provided by stephanie

Categories     Chicken

Time P1DT8h50m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs chicken pieces
1/3 cup dry white wine
1 teaspoon grated fresh lemon rind
3 tablespoons lemon juice
2 tablespoons tomato paste
1 tablespoon olive oil
1/2 teaspoon paprika
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
2 garlic cloves, minced

Steps:

  • Combine wine, lemon rind, and juice, tomato paste, oil, paprika, hot pepper sauce, salt, and garlic; pour over chicken, turning to coat.
  • Cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
  • Place chicken on greased grill over medium heat; skin side down for 10 minutes.
  • Turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced.

PORTUGUESE STYLE PORK CUTLETS



Portuguese Style Pork Cutlets image

Make and share this Portuguese Style Pork Cutlets recipe from Food.com.

Provided by Transylmania

Categories     Pork

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 lbs boneless pork chops or 2 lbs sliced boneless pork loin, pounded to 1/4 inch thickness
1 1/2 cups white wine
1/2 cup olive oil
8 garlic cloves, minced
2 tablespoons paprika
1 teaspoon salt
1/4 cup water
2 tablespoons red wine vinegar
oil (for cooking)

Steps:

  • Combine all ingredients except pork and cooking oil and pour over pork in a non-reactive container. Let marinate for between 6 and 48 hours (refrigerate for longer than 6 hours).
  • Heat frying pan over medium heat and add just enough oil to cover the bottom. Cook pork cutlets two or three at a time until done. Keep finished cutlets warm in a low oven while cooking the others.
  • When all the meat is cooked, drain off excess oil and pour the excess marinade into the pan. Cook over medium high heat for about 10 minutes, or until the sauce is thick like gravy.
  • Serve the pork cutlets with marinade on top. Rice and/or fried potatoes are essential with this, as is a green salad.

PANKO PORK CHOPS



Panko Pork Chops image

A simple and easy recipe with pantry items for crunchy, golden brown pork chops on the outside. Yet on the inside they are soft, tender, and moist. Ready in less than half an hour.

Provided by Yoly

Categories     Pan Fried Pork Chops

Time 20m

Yield 2

Number Of Ingredients 8

2 large eggs, beaten
½ cup flour
1 teaspoon seasoned salt (such as Lawry's®)
½ teaspoon garlic powder
½ teaspoon black pepper
¾ cup panko bread crumbs
2 (6 ounce) pork chops, about 1/2-inch to 3/4-inch thick
¼ cup oil

Steps:

  • Place beaten eggs on a large plate.
  • Mix flour, seasoned salt, garlic powder, and black pepper on another plate. Spread out panko bread crumbs on a third plate.
  • Dip pork chops in egg, then in flour, again in egg, and finally in panko. Press lightly on pork chops so that the panko adheres. Set aside and let rest while oil is heated.
  • Heat oil in a large skillet over medium heat. Add pork chops and cook uncovered until golden brown, 4 to 5 minutes. Flip pork chops over and cook until no longer pink in the center, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 691 calories, Carbohydrate 53.7 g, Cholesterol 238.5 mg, Fat 41.4 g, Fiber 1.1 g, Protein 34.7 g, SaturatedFat 9.2 g, Sodium 758.2 mg, Sugar 0.6 g

PORTUGUESE PORK CHOPS



Portuguese Pork Chops image

Skillet chops with tomatoes, garlic and mushrooms. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company.

Provided by Chilicat

Categories     Pork

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

6 pork chops, cut 1-inch thick
1/2 cup flour
1/4 cup olive oil
3 large tomatoes, diced
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 garlic cloves, minced
1/2 cup sherry wine
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 bell pepper, cut into rings

Steps:

  • Dredge chops in flour. In a large skillet, heat oil and fry chops until golden brown on both sides; remove from skillet.
  • Add tomatoes, onion, mushrooms, and garlic; saute for a few minutes. Add sherry, salt and pepper.
  • Return chops to skillet and put bell pepper rings on chops. Cover and simmer until chops are tender, about 45 to 50 minutes.

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PORTUGUESE CHICKEN ( AKA PERI PERI CHICKEN) WITH CRISPY …
Place the chicken, skin side down, tucking the wings under, over top of the potatoes and place in a 425F pre-heated oven. After 15 minutes, turn the chicken over and roast for another 15 minutes, basting with more marinade after flipping. Continue cooking until chicken is cooked through, and leg reaches 165F.
From feastingathome.com


QUICK AND EASY PORTUGUESE-STYLE CHICKEN | RICARDO
Preheat the grill, setting the burners to high. Oil the grate. On a work surface, lay flat 4 chicken thighs side by side. Thread two long skewers through the meat so that the skewers are parallel. Repeat with the remaining meat. Reduce the burners to medium-low. Place the chicken on the grill and brush with the remaining marinade.
From ricardocuisine.com


EASY PORK CHOP SHEET PAN DINNER - THE BUSY BAKER
2018-04-10 Preheat your oven to 400 degrees Fahrenheit. Add the olive oil, paprika, brown sugar, garlic powder, and salt and pepper to a small bowl and mix until it forms a paste. Rub the mixture onto both sides of the pork chops and set aside. Add the chopped potatoes, the baby carrots and green beans to a large sheet pan.
From thebusybaker.ca


PORTUGUESE-STYLE ROAST CHICKEN | PHOTOS & FOOD
2016-11-13 Preheat the oven to 425 °F. Spray a large roasting pan and rack with cooking spray and set aside. In a medium size bowl, whisk together the minced garlic, paprika, olive oil, Frank's RedHot and lemon juice, and set aside. Take the chickens out of the fridge and place them on a cutting board.
From photosandfood.ca


PUERTO RICAN SPAGHETTI WITH PORK CHOPS - LATINA MOM MEALS
2020-08-15 Instructions. Season pork with salt, pepper, oregano, and garlic powder. Warm oil over medium high heat and add seasoned pork. Brown pork on all sides, a total of 4-6 minutes. Remove pork, add more oil if needed, add in onion and bell peppers. Cook, stirring occasionally for 4-6 minutes, or until softened.
From latinamommeals.com


TORRESMOS (PORTUGUESE MARINATED PORK) – EVERYDAY PORTUGUESE
2019-08-18 or the more traditional pork, pork belly sliced into chunks. This marinade is also a wonderful flavor enhancer for the pork belly. Made with our own Torresmos Seasoning Mix. Ingredients: 2½ pounds boneless pork butt or pork belly (cut into 2″ cube chunks) Marinade: 1 package of Torresmos Seasoning Mix. ½ cup of red Port wine (you can ...
From everydayportuguese.com


ONE PAN TUSCAN PORK CHOPS · EASY FAMILY RECIPES
2021-09-20 One Pan Creamy Tuscan Pork Chops – Make the Tuscan Pork Chop recipe as directed. When making the sauce after bringing to a boil, add 1/2 cup of heavy cream, 1/4 cup grated parmesan cheese, and an additional 1/4 tsp salt to the sauce stir and return to simmer. Then continue with recipe.
From easyfamilyrecipes.com


10 BEST PORTUGUESE PORK RECIPES | YUMMLY
2022-07-10 Portuguese Pork With Wine and Garlic (Carne De Vinho E Alhos) Food.com. marjoram, salt, white wine, red chili, garlic cloves, cider vinegar and 2 more. Mexican Tortillas, the Portuguese Style! As receitas lá de casa. water, boiled egg, salt, lard, tomato, flour, pitted black olives and 5 more.
From yummly.com


ROASTED PORK CHOPS WITH LEMON | FOOD FROM PORTUGAL
Place the chops on a baking dish and season with lemon juice, salt, pepper, nutmeg, paprika, sliced garlic and bay leaves. Let marinate for about 1 hour. Preheat the oven to 180ºC (350ºF). Drizzle the chops with olive oil and bake until golden, about 1 hour. Occasionally, drizzle the chops with the sauce. Turn off the oven and serve the chops ...
From foodfromportugal.com


PORTUGUESE PORK CHOPS - RECIPE | COOKS.COM
2021-04-26 Place pork chops into a glass, ceramic or stainless steel ovenproof container. Combine: two tablespoons salt. Add to marinade. Cover tightly and place in refrigerator to marinate for 2 days. Turn pork chops to coat evenly each day. Bake in a preheated 350°F oven for 40-45 minutes or until done.
From cooks.com


PORTUGUESE FRIED PORK CHOPS (COSTELETAS DE PORCO FRITAS)
2013-03-20 1 tablespoon water. 1 tablespoon Butter. Directions: 1) In a bowl, season the pork with the salt, pepper, or hot sauce to taste. 2) Chop up the garlic and bay leaf and add to the bowl. 3) Add the lemon juice to the seasoning and mix all the contents together, cover it, and let marinate for about 2 hours. 4) After that, place the pork lard in a ...
From easyportugueserecipes.com


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