Romaine - heads clean well and choppedToss with olive oil vinegar and salt just before serving
Cucumber - cucumbers sliced
Tomato - tomatoes cut to wedges
2 cups White vinegar
3 cups Olive oil
Salt to taste
back to recipe list
3 medium onions
9 cups of rice
3 pounds of frozen lima beans
salt, pepper and paprika to taste
6 bay leaves
1 bunch fresh parsley
12 tablespoons of oil
Chop onions and place in a 2 qt. pan. Simmer until golden brown. Add 18 cups of water to onions and season (to taste) with salt, pepper, paprika, bay leaves and parsley. Bring to a boil and add 9 cups of rice. Lower heat, add beans, cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked. Turn off stove and let stand. Serve with linguica.
back to recipe list
2 whole chickens, cut into pieces
6 medium onions, chopped
3 teaspoons of chicken base
3 cups of short-grain white rice
Saute onions in oil. Next, add chicken pieces, base and a sufficient amount of water. After bringing to a boil, add rice and stir occasionally. Simmer approximately 30-35 minutes, until desired consistency.
back to recipe list
4 lbs. octopus (or squid)
4 bay leaves
6 tablespoons of oil
4 tomatoes
4 cloves of garlic
2 onions
1 hot pepper
Wash and cut octopus into small pieces. Place octopus in a pot with bay leaves and oil. Heat on medium. Allow octopus to cook for approximately 20 minutes. Add tomatoes, cloves of garlic, diced onion and hot pepper. Heat on medium low until stew-like. Stir occasionally.
back to recipe list
5 cups yams pieces, boiled until soft
1 egg, beaten
1 tablespoon butter, at room temperature
Salt, to taste
1 egg yolk, beaten
Nutmeg, cinnamon for dusting
Put the cooked yam pieces through a food mill to pure?Le them. Gradually add the beaten egg, the butter and the salt, mixing well to make sure that all the ingredients are blended.
Spoon the mashed yam into an ovenproof casserole, paint the top with the beaten yolk and place it in the oven for 15 minutes, or until golden brown. Top with nutmeg.
back to recipe list
16 oz Dry kidney beansCover dry beans and corn generously with cool water and let soak at room temperature overnight.
16 oz Dry lima beans
16 oz Samp (cracked dry corn)
6 lb Pork neck bones
6 lg Onions, chopped
4 tb Oil
4 pk Furtado's chourico (spicy Portuguese sausage)
Salt, pepper to taste
1/2 c Vinegar or to taste
6 pk Chopped frozen kale
Drain, then cover with water in large kettle. Bring to boil. Add pork bones. Meanwhile, saute onions and sliced chourico in the oil; add to kettle. Simmer uncovered until beans are tender, about 2 hours, adding water if needed. Add kale and heat through. The liquid should cook down until it's soupy, almost like chili or a stew. Season to taste with salt, pepper and vinegar. Makes a big kettle full.
back to recipe list
2 1/2 pounds firm papaya
2 pounds sugar
1 grated lemon peel
Cut the papaya into fine strips, and then peel and wash well.
Put papaya, lemon peel, and sugar on a slow fire until the sugar dissolves.
Cook for 10 minutes and then set aside for a half hour.
Reheat at higher heat until the mixture becomes sugar-like or crystallized.
Remove from heat, and, using a spoon and fork, mold into different shapes.
back to recipe list
18 teaspoons of soft brown sugar
1 ½ cups of white sugar
18 eggs
11 ¼ cups of milk
3 ¼ table spoons of coffee extract
1. Put a heaped teaspoon of brown sugar into 6 individual ramekins.
2. In a large bowl, beat sugar and eggs together until yellow and frothy.
3. Bring milk to boil, gradually add it to the egg mixture, beating constantly.
4. Add coffee essence.
5. Pour this mixture into ramekins, place in roasting pan.
6. Add enough water to come half way up the sides of the ramekins.
7. Bake in a moderate oven, 350 degrees until just set, about 45 minutes.
8. To test, stick a skewer into the custard, if it comes out clean, the custard is done.
9. Remove from oven and allow to cool
back to recipe list