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
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
PORTUGUESE (ACOREAN) SHRIMP
A classic "snack" enjoyed by my husband's family while playing cards a few hours after a meal.
Provided by canadianfoodie
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place saucepan on burner at med. high heat, add olive oil and onions, saute until translucent (about 4-5 min.).
- Add garlic, pimenta and tomato paste stir until blended. You may have to thin this mixture out a little bit with some of the beer/wine.
- Add 1/2 of the parsley.
- Add shrimp, stir and saute for 2-3 minutes coating the shrimp with the tomato/pimenta mixture.
- Add remaining beer/wine and add water, just enough to cover.
- Cook on med. heat for approximately 10 minutes or until the shells are easily peeled from the shrimp. (note: I have been known to leave this on my stove for an hour or more. As long as there is still juice covering the shrimp they are okay. For some unknown reason you can't seem to over cook them).
- Use a slotted spoon to remove the shrimp from the cooking liquid and serve with remainder of parsley sprinkle over.
- Hint reserve the cooking liquid. It can be used: (a) to store leftover shrimp, if any, to reheat; (b) to cook white rice in (wonderful flavour); or (c) to dip crusty fresh bread into.
Nutrition Facts : Calories 227.3, Fat 8.2, SaturatedFat 1.3, Cholesterol 220.9, Sodium 324.9, Carbohydrate 9.2, Fiber 1.7, Sugar 2.2, Protein 25.1
SMOKY SPANISH TOMATO AND GARLIC DIP
A Spanish tomato dip with smoky paprika and a drizzle of sherry vinegar. A great vegan addition to the picnic platter
Provided by Good Food team
Categories Buffet, Snack
Time 10m
Number Of Ingredients 7
Steps:
- Griddle 2 slices of rustic bread for about 2 mins each side until lightly charred. Tear up and put in a blender. Chop 400g very ripe tomatoes and add to the blender with 1 sliced garlic clove, 1-2 tbsp sherry vinegar, 50ml extra virgin olive oil and a pinch of smoked Spanish paprika. Blend until smooth and serve with breadsticks.
Nutrition Facts : Calories 81 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
PORTUGUESE VINEGAR MARINADE OR SAUCE (MOLHO ESCABECHE) FOR FISH
Entered for safe-keeping, as Portuguese cooking fascinates me, and this recipe promises some exciting left-overs. This can be used to marinate fish that has been fried or grilled: refrigerate for 2-3 days in the sauce, then serve. From Ana Patuleia Ortins' "Portuguese Homestyle Cooking." Of course, you can also pour over freshly cooked fish or serve it on the side. Edited 7/06/12 to add smoked paprika as an option.
Provided by KateL
Categories Sauces
Time 15m
Yield 1 1/4 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat the oil over medium-high heat and fry the onion until translucent. Reduce the heat, add the garlic, and cook until it becomes aromatic, about 2 minutes.
- Add the bay leaf, parsley, and paprika.
- Heat through and remove from the heat.
- Add the vinegar, salt, and pepper. Mix well and pour over cooked fish or serve on the side.
Nutrition Facts : Calories 176.9, Fat 18.2, SaturatedFat 2.5, Sodium 198.3, Carbohydrate 3.1, Fiber 0.8, Sugar 0.7, Protein 0.6
People also searched
More about "portuguese garlic dip food"
FRIED PORTUGUESE GARLIC SHRIMP RECIPE - MAGIC SKILLET
From magicskillet.com
8 MOST POPULAR PORTUGUESE APPETIZERS - TASTEATLAS
From tasteatlas.com
10 BEST PORTUGUESE BEEF RECIPES | YUMMLY
From yummly.com
13 ESSENTIAL PORTUGUESE FOODS TO EAT WHILE IN PORTUGAL
From afar.com
- Pastel de nata (custard tart) Where to try it: Antiga Confeitaria de Belém, Lisbon. Even if you know next to nothing about the cuisine of Portugal, you’re likely familiar with the country’s most famous dessert, a tiny and decadent Portuguese egg tart that some might say is the most satisfying wallop of sweet, sweet wow you’ll ever get for €1.15.
- Polvo à Lagareiro (octopus with olive oil and potatoes) Where to try it: Páteo, Lisbon. One of the most ubiquitous dishes across the country and one nearly guaranteed to be locally sourced, polvo à Lagareiro is said to have originated in the central Portuguese region known as the Beiras.
- Porco preto (Iberian black pork) Where to try it: Taberna Típica Quarta Feira, Évora. Iberian-native black pigs (porco preto) are descendants of pigs originally brought to the peninsula by the Phoenicians, who interbred their swine with wild boars to produce the unique breed that exists today in Portugal and Spain.
- Arroz de pato (duck rice) Where to try it: Cozinha da Terra, Louredo. Pork aside, duck rice is one of Portugal’s finest meat moments, a perfect marriage of succulent duck, boiled and shredded, then added to a bed of Carolino rice (made with duck stock, onions, and garlic), baked a bit, then garnished with spicy chouriço sausage and served alongside orange slices.
- Sardinhas assadas (grilled sardines) Where to try it: O Pitéu, Lisbon. The Portuguese summer may bring sun and blue skies, but good weather is never a guarantee.
- Francesinha (“Little Frenchie”) Where to try it: Lado B, Porto. On the ridiculousness scale, Portugal’s “Little Frenchie” ranks entirely too high for something that is meant to be consumed by humans: A heart-stopping stack of wet cured ham, linguiça sausage, steak or roast beef, and melted cheese (sometimes a fried egg as well) on thick bread drowned in a hot tomato and beer sauce (and served with french fries, of course).
- Arroz de marisco (seafood rice) Where to try it: Mar à Vista, Ericeira. Portuguese rice preparations are some of the best ways to indulge in the country’s fish and seafood bounty—think a slightly soupier version of risotto, loaded with varied ocean goodness such as tamboril (monkfish), bacalhau, and any number of crustaceans plucked fresh from the Atlantic.
- Açorda (bread soaked in broth) Where to try it: Solar dos Presuntos, Lisbon. Making a delicious dish out of stale bread isn’t unique to Portugal, but Portuguese cuisine takes this simple idea and elevates it into a gourmet experience.
- Queijo (cheese) Where to try it: Casinha Velha, Leiria. Portuguese cheeses aren’t as widely known as other European cheeses and Portugal is all the better for it: This little dairy nirvana offers endless varieties to discover.
- Prego (steak sandwich) Where to try it: Cervejaria Ramiro, Lisbon. Leave it to the Portuguese to gorge on some of the freshest, most succulent shellfish and seafood paired with copious wine, and then finish it all off . . .
GARLIC DIP | INSPIRED BY LEBANESE TOUM - PIPER COOKS
From pipercooks.com
PORTUGUESE GARLIC DIP – RECIPEFUEL | RECIPES, MEAL PLANS, DIET AND ...
From recipefuel.com
PORTUGUESE GARLIC DIP - COOKEATSHARE
From cookeatshare.com
A PORTUGUESE DIP - MOLHO DE VILAO | RECIPELION.COM
From recipelion.com
PORTUGUESE GARLIC DIP - BIGOVEN.COM
From bigoven.com
PORTUGUESE GARLIC DIP RECIPE | RECIPELAND
From recipeland.com
RECIPESOURCE: PORTUGUESE GARLIC DIP
From recipesource.com
MANNY'S PORTUGUESE GARLIC DIP RECIPE BY CHEF.FOODIE | IFOOD.TV
From ifood.tv
TRADITIONAL PORTUGUESE FOOD – 26 BEST DISHES TO EAT IN …
From traveldrafts.com
30 AUTHENTIC PORTUGUESE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PORTUGUESE GREEN OLIVE DIP – LEITE'S CULINARIA
From leitesculinaria.com
THE BEST GARLIC DIP! (EASY!) - BEST APPETIZERS
From bestappetizers.com
10 BEST PORTUGUESE APPETIZERS RECIPES | YUMMLY
From yummly.com
10 PORTUGUESE COD FISH RECIPES STEP-BY-STEP - OH! MY COD
From ohmycodtours.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love