| 1 | Portuguese Custard Tarts - Pasteis de Nata | 20 m | 20 m | 1 cup milk, 3 tablespoons cornstarch, 1/2 vanilla bean, 1 cup white sugar, 6 egg yolks, 1 (17.5 ounce) package frozen puff pastry, thawed | * Preheat oven to 375 degrees F (190 degrees C.) Lightly grease 12 muffin cups and line bottom and sides with puff pastry. * In a saucepan, combine milk, cornstarch, sugar and vanilla. Cook, stirring |  |
| 2 | Portuguese Cod Fish Casserole | 20 m | 45 m | 2 pounds salted cod fish, 5 large potatoes, peeled and sliced, 3 large onions, sliced, 3/4 cup olive oil, 2 cloves garlic, minced, 1 tablespoon chopped fresh parsley, 1 1/2 teaspoons crushed red pepper flakes, 1 teaspoon paprika, 3 tablespoons tomato sauce | * Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes drain and cool, leaving cod in large pieces. Set aside. * Preheat oven to 375 degrees F (190 degrees C). * In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole. * Bake in preheated oven for 45 minutes, or until potatoes are tender. |  |
| 3 | Caldo Verde (Portuguese Green Soup) | 20 m | 30 m | 4 tablespoons olive oil, divided, 1 onion, minced, 1 clove garlic, minced, 6 potatoes, peeled and thinly sliced, 2 quarts cold water, 6 ounces linguica sausage, thinly sliced, 2 1/2 teaspoons salt, ground black pepper to taste, 1 pound kale, rinsed and julienned | * In a large saucepan over medium heat, cook onion and garlic in 3 tablespoons olive oil for 3 minutes. Stir in potatoes and cook, stirring constantly, 3 minutes more. Pour in water, bring to a boil, and let boil gently for 20 minutes, until potatoes are mushy. * Meanwhile, in a large skillet over medium-low heat, cook sausage until it has released most of its fat, 10 minutes. Drain. * Mash potatoes or puree the potato mixture with a blender or food processor. Stir the sausage, salt and pepper into the soup and return to medium heat. Cover and simmer 5 minutes. * Just before serving, stir kale into soup and simmer, 5 minutes, until kale is tender and jade green. Stir in the remaining tablespoon of olive oil and serve at once. |  |
| 4 | Portuguese Roll-Ups | 10 m | 10 m | 1 pound sliced bacon, 30 dates | * Slice each piece of bacon vertically in half and wrap each piece around a date place a wooden toothpick through the bacon and date to secure. * Broil at approximately 400 degrees F (200 degrees C) for about 5 to 10 minutes with broiler tray close to heat source. * Turn and broil on other side until nicely browned. Serve hot. |  |
| 5 | Portuguese Kale Soup | | 1 h 30 m | 1/2 pound dried white pea beans, 1/2 pound chorizo sausage, thinly sliced, 1 pound beef soup bones, 1 quart water, 1 medium head cabbage, chopped, 2 bunches kale - rinsed, dried and chopped, 5 potatoes, peeled and cubed, 1 quart hot water or as needed, salt and pepper to taste | * Soak beans in twice their volume of water 8 hours or overnight. * In a large pot, place drained beans, chorizo, soup bones and 1 quart water (or more as needed to cover). Cook over medium heat until beans are just beginning to be tender, 1 hour. * Stir in cabbage, kale, potatoes and enough hot water to cover. Cook until potatoes are tender, 20 minutes. Season with salt and pepper. |  |
| 6 | Portuguese Sweet Bread I | 5 m | 3 h | 1 cup milk, 1 egg, 2 tablespoons margarine, 1/3 cup white sugar, 3/4 teaspoon salt, 3 cups bread flour, 2 1/2 teaspoons active dry yeast | * Add ingredients in order suggested by your manufacturer. * Select "sweet bread" setting. |  |
| 7 | Queijadas | 10 m | 45 m | 3 eggs, 2 cups white sugar, 3 tablespoons butter, 3/4 cup all-purpose flour, 2 cups milk, 1/2 teaspoon vanilla extract | * Preheat oven to 325 degrees F (165 degrees C). * In a blender, combine eggs, sugar and butter. Blend until smooth. Pour in flour and milk, a little at a time, blending until smooth again. Stir in vanilla. * Pour into muffin tins, filling 3/4 full. Bake in preheated oven 45 minutes, until golden brown. Serve hot or cold. |  |
| 8 | Portuguese Fried Bread | 15 m | 15 m | 2 cups all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt, 2 tablespoons white sugar, 3/4 cup milk, 1 quart vegetable oil for frying | * Whisk together flour, baking powder, salt, and sugar. Add milk, and mix well. Divide dough into balls. Pat out on a flat, floured surface to 1/2 inch thick. * Fry in 1/2 inch hot oil, browning both sides. Serve warm. |  |
| 9 | Malasadas | | | 1 (.25 ounce) package active dry yeast, 1 teaspoon white sugar, 1/4 cup warm water (110 degrees F/45 degrees C), 6 eggs, 6 cups all-purpose flour, 1/2 cup white sugar, 1/4 cup butter, melted, 1 cup evaporated milk, 1 cup water, 1 teaspoon salt, 2 quarts vegetable oil for frying, 2 cups white sugar | * Dissolve yeast and 1 teaspoon sugar in 1/4 cup warm water set aside. * In small bowl, beat eggs until thick. * Put flour in large bowl, making a well in the center. Into the well add yeast, eggs, 1/2 cup sugar, melted butter, milk, 1 cup water, and salt. Beat thoroughly to form a soft, smooth dough. Cover, let dough rise until doubled. * Heat oil to 375 degrees F (190 degrees C). Drop dough by big teaspoonfuls into oil, fry until golden brown. Drain on paper towels, shake in a bag of sugar to coat, and serve hot. |  |
| 10 | Portuguese Soup | 20 m | 1 h 30 m | 1/4 cup vegetable oil, 2 cups chopped onion, 1 pound smoked sausage, sliced, 1 medium head cabbage, chopped, 6 potatoes, peeled and cubed, 2 (15 ounce) cans kidney beans, 2 cups ketchup, 1 (10.5 ounce) can beef consomme, 2 2/3 quarts water, 2 teaspoons garlic powder, 2 teaspoons ground black pepper, 1 teaspoon salt, 1/2 cup vinegar | * In a large pot over medium heat, cook onions in oil until just tender. Stir in sausage and cook 5 minutes more. Place cabbage, potatoes, beans, ketchup, consomme and water in the pot. Season with garlic powder, pepper and salt. Bring to a boil, then reduce heat and simmer 30 to 45 minutes. * Stir in vinegar and simmer 1 hour more. Add more water if needed. |  |
| 11 | Beefs Portuguese Style | 10 m | 20 m | 3/4 cup red wine, 1/4 cup water, 10 cloves garlic, chopped, 1 tablespoon chile paste, 1/2 teaspoon white pepper, 1/2 teaspoon salt, 6 (4 ounce) beef tenderloin steaks, 1/3 cup vegetable oil | * In a medium bowl, combine red wine, water, garlic, chile paste, white pepper and salt. Add beef, and turn to coat evenly. * In a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side Set steaks aside, and drain liquids into the red wine mixture. Repeat with remaining beef. * Pour oil into skillet, and reduce heat to medium-low. Fry steaks for a second time, 2 minutes on each side. Drain oil, and return all steaks and marinade to the pan. Allow to boil for 2 minutes. |  |
| 12 | Kale Soup | | | 1 medium onion, chopped, 3 cloves garlic, minced, 4 tablespoons olive oil, 1 pound Portuguese chourico, broken into large chunks, 2 (15 ounce) cans kidney beans, drained, 1 (15 ounce) can garbanzo beans, drained, 5 Yukon Gold potatoes, cubed, 2 pork chops, salt and pepper, 3 tablespoons Pimenta Moida (Portuguese hot chopped peppers), 1 bunch kale - washed, dried, and shredded, 1/2 head savoy cabbage, shredded | * In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in choirico, beans, and potatoes, and then add pork chops to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender. * Once potatoes are tender, taste soup, add Pimenta Moida and more salt and pepper. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup got too thick, I like this soup on the brothy side. |  |
| 13 | Portuguese Sweet Rice | 5 m | 1 h | 1 1/2 quarts milk, 1 cup uncooked white rice, 1 cup white sugar, 2 eggs, beaten | * In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil. * Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm. |  |
| 14 | Portuguese Favas | 15 m | 30 m | 5 tablespoons olive oil, 3 large onions, chopped, 2 cloves garlic, minced, 2 tablespoons red pepper flakes, 1/4 cup tomato sauce, 2 cups hot water, 3 tablespoons chopped fresh parsley, salt to taste, 1/2 teaspoon black pepper, 2 teaspoons paprika, 2 (19 ounce) cans fava beans | * Heat oil in a large saucepan over medium heat. Saute onion and garlic until golden brown. Stir in red pepper flakes, tomato sauce, hot water, parsley, salt, pepper and paprika. Bring to a boil, reduce heat and simmer for 30 minutes. * Gently stir in fava beans. Remove from heat and let stand for several minutes to allow flavors to meld. |  |
| 15 | Portuguese Chourico and Peppers | 15 m | 10 h | 2 pounds chorizo sausage, casings removed and crumbled, 2 green bell peppers, seeded and chopped, 2 sweet onion, peeled and chopped, 1 (6 ounce) can tomato paste, 1 cup red wine, 1 cup water, 2 tablespoons crushed garlic | * In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls. |  |
| 16 | Portuguese Steamed Clams | 30 m | 20 m | 5 pounds clams in shell, scrubbed, 1 1/2 pounds chorizo, sliced into chunks, 1 large onion, cut into thin wedges, 1 (14.5 ounce) can diced tomatoes, 2 cups white wine, 1/4 cup olive oil | * Wash clams well in a sink of cold water. Discard any clams that are already opened. * In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat. * Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping. |  |
| 17 | Mom's Portuguese Beef Stew | 30 m | 1 h 30 m | 2 tablespoons extra-virgin olive oil, 1 pound beef stew meat, cut into cubes, 1 tablespoon all-purpose flour, 8 cloves garlic, minced, 2 bay leaves, 1 pinch ground black pepper, 1 pinch salt, 1 onion, chopped, 1 green bell pepper, chopped, 1 carrot, chopped, 1 pinch paprika, 1/2 fresh tomato, chopped, 1 cup white wine, 1 cup water, 2 sprigs fresh parsley, 3 red potatoes, peeled and cubed, 1 sweet potato, peeled and cubed, 1 (14.5 ounce) can green beans, drained | * Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot cook until the beef is brown season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes. * Mix in the red potatoes, sweet potatoes, and green beans continue to cook until potatoes are easily pierced through with a fork, about 45 minutes. |  |
| 18 | Portuguese Bean Soup | 10 m | 2 h 40 m | 1 ham hock, 1 (10 ounce) linguica sausage, sliced, 1 onion, minced, 2 quarts water, 4 potatoes, peeled and cubed, 2 celery rib, chopped, 2 carrots, chopped, 1 (15 ounce) can stewed tomatoes, 1 (8 ounce) can tomato sauce, 1 clove garlic, minced, 1/2 head cabbage, thinly sliced, 1 (15 ounce) can kidney beans | * Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour. * Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally. * Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes. |  |
| 19 | Portuguese Beef - Cacoila | 30 m | 1 h | 2 pounds beef stew meat, cut into 1 inch cubes, 3 oranges, juiced, 1/4 cup white wine, 1 teaspoon hot pepper sauce, 1 teaspoon vegetable oil, 2 bay leaves, 2 cloves garlic, crushed, 1 teaspoon paprika, 1/4 teaspoon ground allspice, salt and ground black pepper to taste | * Rinse beef, and place in large bowl. Pour in orange juice, wine, oil and pepper sauce. Season with bay leaves, garlic, paprika, allspice, salt and pepper. Mix, to coat beef. Cover, and refrigerate overnight. * Heat a heavy skillet over medium heat. Cook beef and marinade until beef shreds easily, about 1 hour. Add water as needed. |  |
| 20 | Mike's Portuguese Tuna Rice Casserole | 15 m | 45 m | 3 cups water, 1 1/2 cups uncooked white rice, 1 tablespoon butter, 1 tablespoon olive oil, 1 tablespoon olive oil, 1 small onion, chopped, 2 cloves garlic, minced, 2 (5 ounce) cans tuna, drained, 3/4 cup heavy cream, 3 tablespoons ketchup, 1 teaspoon hot pepper sauce, salt and pepper to taste, 1/2 cup sliced black olives, 1/2 cup shredded Cheddar cheese | * Bring the rice, water, butter, and 1 tablespoon olive oil to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. * Preheat an oven to 350 degrees F (175 degrees C). * Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the onion and garlic cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tuna, cream, ketchup, hot sauce, salt, and pepper. Simmer on low until the mixture thickens, about 10 minutes. * Cover the bottom of an 8 inch square baking dish with half of the cooked rice. Spread the tuna mixture over the rice and cover with the remaining rice. Sprinkle the olives and cheese over the top of the rice. Bake until the cheese melts and the casserole is heated through, 15 to 20 minutes. |  |
| 21 | Portuguese Bean Soup I | 15 m | 30 m | 1/2 pound chorizo sausage, chopped, 1/4 cup olive oil, 2 carrots, chopped, 1 cup chopped onion, 5 stalks celery, chopped, 5 tomatoes, chopped, 3 small potatoes, peeled and chopped, 3 quarts chicken broth, 1 1/2 tablespoons cayenne pepper, 1 (15 ounce) can kidney beans, drained, 1/2 cup tomato paste, salt and pepper to taste | * Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. * In a stockpot over medium-high heat, heat oil and saute carrots, onion and celery. Add tomatoes, potatoes, kidney beans and chicken broth. Bring to a boil and stir in cayenne pepper and tomato paste. Reduce heat and simmer for 20 minutes. Add sausage and season with salt and pepper to taste. Serve hot. |  |
| 22 | Portuguese Chicken Soup II | | | 1 whole bone-in chicken breast, with skin, 1 onion, cut into thin wedges, 4 sprigs fresh parsley, 1/2 teaspoon lemon zest, 1 sprig fresh mint, 6 cups chicken stock, 1/3 cup thin egg noodles, 2 tablespoons chopped fresh mint leaves, salt to taste, 1/4 teaspoon freshly ground white pepper | * In a large saucepan, simmer chicken breast in stock with the onion, parsley, lemon zest, and mint sprig until done, about 35 minutes. * Remove the breast, cool, then strip off the meat and cut into a julienne. * Strain the broth, return to the pot, and bring to a boil. Add pasta and chopped mint. Season to taste with salt and white pepper. Heat until the pasta is cooked al dente. * Remove from heat, stir in lemon juice and chicken julienne. Ladle into soup plates and top with lemon slice and mint leaf. |  |
| 23 | Portuguese Sweet Bread II | | | 1 cup milk, 2 eggs, 2 teaspoons margarine, 1/3 cup white sugar, 3/4 teaspoon salt, 3 1/4 cups bread flour, 2 1/2 teaspoons active dry yeast, 2 tablespoons lemon juice | * Place ingredients in bread machine pan in the order suggested by the manufacturer. Select white bread setting. Start. * To bake bread in oven: select Dough cycle. Once cycle is complete, shape dough and place in a greased loaf pan. Allow to rise in a warm spot until doubled in size. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 to 45 minutes. |  |
| 24 | Rabbit with Mustard | 15 m | 1 h | 1 (2 pound) rabbit, cleaned and cut into pieces, salt and pepper to taste, 3 tablespoons prepared mustard, 3 tablespoons vegetable oil, 1 cup white wine, 4 small onions, 2 slices bacon, cut into 1/2 inch pieces, 1 orange | * Preheat the oven to 350 degrees F (175 degrees C). * Season the rabbit with salt and pepper, and spread the mustard onto it. Place into a Dutch oven, and pour the oil and white wine around it. Then put in the small onions and sprinkle with the bacon pieces. * Bake covered, for 30 minutes in the preheated oven. Remove lid and turn rabbit pieces over. Squeeze some juice from the orange over. Return to the oven, uncovered, for 30 minutes, or until rabbit is tender. Serve with sliced orange and mashed potato. Bon Appetite!!! |  |
| 25 | Portuguese Muffins - Bolo Levedo | 30 m | 15 m | 1 (.25 ounce) envelope active dry yeast, 1/4 cup warm water, 6 cups all-purpose flour, 1 cup white sugar, 3 eggs, 1/4 cup melted butter, cooled, 1/2 teaspoon salt, 1 1/4 cups milk | * In a small bowl, dissolve yeast in warm water with a pinch of the sugar. Set aside to ferment, about 10 minutes. * Transfer the yeast mixture to a large bowl, and stir in the sugar, eggs, salt, flour, and milk until the dough comes together. Stir in the melted butter, then turn the dough out onto a floured surface, and knead for about 10 minutes, or until smooth and elastic. Cover dough with a cloth and set aside to rise until doubled in bulk, about 45 minutes. * Divide dough into about 15 to 20 pieces, and shape them into flat round cakes about 1/2 inch thick. Place a cloth on the table and dust it with flour. Arrange the cakes on the cloth, allowing space for rising. Allow them to set for 1 1/2 hours. * Place the cakes in a heavy ungreased skillet, and cook over low heat. Fry the cakes on each side until golden. |  |
| 26 | Malasadas Dois | 1 d 6 h | 30 m | 1 teaspoon sugar, 1/4 cup warm water, 1 (.25 ounce) envelope active dry yeast, 4 eggs, 1 teaspoon salt, 4 cups all-purpose flour, 1 cup white sugar, 1 cup lukewarm milk, 3/4 cup butter or margarine, melted, 1 quart vegetable oil for deep-frying, 1 cup white sugar for decoration | * Dissolve 1 teaspoon of sugar in warm water. Sprinkle yeast over the top, and let stand for about 5 minutes to dissolve. * In a large bowl, beat the eggs and 1 cup of sugar until sugar has completely dissolved. Stir in the salt and flour. Mix in the yeast mixture, milk and melted butter. A wooden spoon works well for this. Cover and set in a warm place to rise until doubled. * Once the dough has doubled, punch down and knead a bit - a lot if you want. The dough should be elastic. Cover and allow to rise again. If you like, you may refrigerate overnight. My grandmother would let it rise overnight, and hers were amazing. When the dough has doubled, it is ready to use. * Heat oil in a deep fryer or large deep skillet to 350 degrees F (175 degrees C). Set a small dish of water to the side for wetting your hands slightly before touching the dough. This will help it keep from sticking. Only wet your hands a little, excess water dripping in the hot oil is very dangerous. * With slightly wet hands, gather a small ball of dough about the size of a golf ball. Stretch the dough out a little bit while turning around until you have a disc about 4 inches wide. If you mess up, just throw it back in with the other dough, and start over. Tiny holes are fine. * Carefully place the stretched dough into the hot oil. The doughnuts should puff up a bit as they hit the oil. Cook for about 3 minutes per side. They are done when they are golden brown. Remove from the oil using a slotted spoon, and drain on paper towels. Coat with white sugar while still hot. Serve warm. |  |
| 27 | Green Cabbage Caldo Verde | 30 m | 40 m | 3 tablespoons olive oil, 1 onion, finely chopped, 3 cloves garlic, crushed, 6 potatoes, peeled and thinly sliced, 1 pound cabbage, thinly sliced, 2 quarts water, 8 ounces Portuguese chourico sausage, casing removed, sliced 1/4-inch thick, 1 teaspoon smoked paprika, 2 teaspoons salt, pepper to taste, olive oil | * Heat 3 tablespoons of olive oil in a Dutch oven over medium heat. Stir in onion and garlic cook until the onion has softened and turned translucent, about 3 minutes. Add sliced potatoes and half of the cabbage, cook until the cabbage wilts, about 3 minutes. * Pour in water, then bring to a boil over high heat. Reduce heat to medium, then cover, and simmer until the potatoes have softened, about 15 minutes. * Carefully puree the soup in batches until smooth, then return to the stove over medium heat. Add sausage and remaining cabbage season with paprika, salt, and pepper. Bring to a simmer, then cover, and cook for 5 minutes until the cabbage has softened. * To serve, ladle into large flat soup plates and drizzle with generous amount of olive oil. |  |
| 28 | Captain Duarte's Salt Cod Cakes | 15 m | 45 m | 1 pound salted cod fish, 2 large potatoes, peeled and cubed, 1 teaspoon seafood seasoning, ground black pepper to taste, 1/2 cup chopped fresh parsley, 2 eggs, beaten, 1 large onion, finely chopped, 1/2 cup all-purpose flour, 1/4 cup olive oil for frying | * Place the salt cod into a bowl and cover with cold water. Refrigerate for 8 hours. Pour off the water and replace with fresh water every 2 hours. After the fish has soaked for 8 hours, rinse in cold water, and cut into 3-inch sections. * Place the cod and potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the cod flakes easily with a fork, about 20 minutes. Drain and allow to cool for 10 minutes. * Place the potatoes and cod into a mixing bowl. Season with the seafood seasoning, pepper, and parsley roughly mash with a potato masher. Stir in the eggs and onion until evenly combined. There should still be pieces of cod and potato in the mixture. Form into golf ball-sized pieces, and roll in the flour. Press between your palms to flatten slightly. * Heat the olive oil in a large skillet over medium-high heat. Cook the cod cakes in batches until golden and crispy on both sides, about 3 minutes per side. Drain on a paper towel-lined plate. |  |
| 29 | Portuguese Bread French Toast | | | 5 eggs, 4 cups milk, 1/4 cup white sugar, 1/2 teaspoon ground cinnamon, 1/2 teaspoon freshly grated nutmeg, 1 teaspoon orange zest, 1 (1 pound) loaf Portuguese sweet bread, 2 tablespoons unsalted butter, cubed | * Preheat the oven to 350 degrees F (175 degrees C). * Whisk together the eggs, milk, sugar, cinnamon, nutmeg, and orange rind in a medium mixing bowl. * Cut the bread into seven or eight slices, and lay them, overlapping, in a large baking dish. * Pour the egg mixture over the bread, covering every slice. The bread should not be entirely submerged though the higher parts should become toasted and crispy. * Dot the bread with the butter. Bake the French toast in the oven for 35 to 45 minutes until the custard is set. Serve immediately. |  |
| 30 | Portuguese Sweet Bread IV | 10 m | 25 m | 3 cups milk, 1 cup butter, 1/2 cup shortening, 5 cups white sugar, 3 (.25 ounce) packages active dry yeast, 1/2 cup warm water (110 degrees F/45 degrees C), 12 eggs, beaten, 16 cups all-purpose flour, 1 egg, 2 tablespoons water | * Warm the milk in a small saucepan until it bubbles. Mix in the butter and shortening stir until melted. Place sugar in a very large bowl, pour milk over sugar and stir until sugar dissolves. Let cool until lukewarm. In a small bowl, stir yeast into warm water. * Stir 12 eggs and yeast mixture into milk and sugar beat well. Pour all of the flour into the milk/eggs/sugar mixture stir well to combine. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate dough and let rise again until doubled, about 45 minutes. * Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into six equal pieces and form into loaves. Place the loaves into lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 325 degrees F (165 degrees C). * In a small bowl, beat together 1 egg and 2 tablespoons water and brush on the risen loaves. Bake in preheated oven for 25 to 30 minutes, or until bottom of loaves sound hollow when tapped. |  |