82 potuguese recipes

Portuguese sauce blends ketchup, chili sauce, tomato juice, pickles, capers, olives, and Tabasco into a tangy zesty cocktail-style sauce. Five minutes in a blender, ready to spoon over shrimp, steak, or burgers.

Portuguese garlic dip with cream cheese, fresh minced garlic, mayonnaise, and Worcestershire sauce. A bold, no-cook spread for chips, crackers, or crudites that takes 15 minutes.

Portuguese sweet bread with a soft, egg-rich crumb and golden egg-washed crust. This classic massa sovada recipe makes two round loaves with a pillowy texture.

Hearty Portuguese soup with smoked chorizo, potatoes, kidney beans, cabbage, and tomatoes simmered in chicken broth. One-pot peasant cooking, big-flavor weekend stew.

Traditional Portuguese sweetbread with a buttery, cinnamon-scented crumb and golden egg-washed crust. This soft yeast bread needs two rises for the lightest, most tender loaf.

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.

Traditional Portuguese snails simmered for two hours with oregano, bay leaf, garlic, and olive oil. Served warm in saucers with bread for dipping in the aromatic broth.

Lean ground turkey simmered in a bold tomato sauce with hot pepper and oregano, stirred into nutty brown rice. A Portuguese-inspired one-pot meal that feeds a crowd.

Mom's Portuguese sweet bread (massa sovada) for the bread machine, with eggs, milk, and butter for a tender, slightly sweet loaf. Three loaf sizes given. Adjust sugar for sweeter or more savory. The classic Easter and holiday bread.

Portuguese fisherman's stew with white beans, whitefish, stewed tomatoes, and thyme. The fish poaches separately in lemon water to stay tender, then joins the hearty bean broth.

Hawaiian-Portuguese fresh tuna (aku) marinates ahi loin in garlic vinegar, dredges in flour, and pan-fries golden, served with stale sourdough dipped in the boiled marinade. Island family recipe.

Caldo verde-style Portuguese potato and kale soup with browned chorizo, garlic, and lightly mashed potatoes in chicken broth. Hearty, rustic, and full of smoky flavor.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Portuguese pork with lemon, garlic, cumin, and olives. Marinated overnight, then browned and braised until fork-tender. A rustic Alentejo-style braise.

Portuguese-American turkey stuffing with chorizo sausage, turkey giblets, and soaked bread. A bold, meaty stuffing with garlic, paprika, and parsley for a 12-pound holiday bird.

Golden, flour-crusted chicken rubbed with roasted red pepper and garlic paste. This Portuguese fried chicken recipe uses a simple spice rub, egg wash, and skillet frying for incredible flavor in under an hour.