Friday, February 19, 2016

Pork Sandwich Recipe - Portuguese Bifanas


Pork Sandwich Recipe  - Portuguese Bifanas


I remember when I was little,  my father took me to a game or some street festival when I was in Portugal and of course, I was always  hungry, for I knew what I wanted to eat. I always around looked for the Portuguese style bifanas stand. I could always find it, for I just had to follow the aroma of garlic, butter, and simmering pork. I just loved to gobble down one or two, Also, it was funny just watching my father eat and talk at the same time when it was about the game. 

Making this dish really brings back so many memories of long ago, mind you, my Mother did make them for me and they were just as good as the Food Stands. This is not just a regular  Pork sandwich, it is part of my life of good times and awesome memories with Family and Friends as I was growing up. 

Now here it is for all to make and enjoy. Please let us know how did yours turn out, did you add anything to yours. 




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Recipe; 

1 lb. or so - Pork loin

2 - Bay leaves
2  - Cloves garlic
1/4 Cup - Unsalted butter
1/2 Cup - Wine or beer
1/2 Tsp. -  Sweet paprika
1  Tbsp. - Olive oil  

Hot sauce - As to taste.

Salt and pepper to taste.


For more information, please see the video below.


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In keeping with tradition, I was using Pork Loin, but you can use Pork tenderloin if you want. Now the Portuguese sate this in pork fat and that gives it a full flavor to the meat, but you can use regular cooking oil if you want. If you can not find the pork fat in the market, then I would recommend you to first fry some bacon and use the oil. 



Let the pork marinate go for at least one hour in your fridge, but overnight would be better. It is important to drain the liquid away from the pork in order for it to fry better. Also, do this about half an hour before you cook it because the meat will reach room temperature. 







Here at this point, you can add extra wine or beer to the liquid of the marinade if you want it more on the liquid side and if you want a dipping sauce. 





Now go ahead and add some other goodies to your sandwich. How about mushroom with onions, roasted peppers, cheese, or have it your way. As for me, I like it the traditional way, just pork, sauce, and bun. 




              Now go ahead and enjoy it. 








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Pork Sandwich Recipe  - Portuguese Bifanas
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Tuesday, February 16, 2016

The Best French Toast Recipe



The Best French Toast Recipe


There is nothing better than the smell of buttered French Toast with a hint of cinnamon coming from your Kitchen. What a special treat it is to have this dish to start your day. 

All in all,  this is one of my favorite dishes for breakfast, so easy and fast to make. Now with all the different toppings that you can have, makes this the perfect "start for your day". As for me, it is butter, cinnamon, and the best of the best "Canadian maple Syrop". 

Go ahead and try this awesome recipe and please tell me what did you add for the toppings. 



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Recipe;

4 Slices  - Sliced toast bread or any other type of bread.
1 - Egg
1/2 Tsp. - Vanilla extract
1/4 Cup -  Milk
Butter as needed

Toppings;
Butter
Cinnamon
Maple syrup
Icing sugar
Any fruit


For more information, please see video below. 


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What other breakfast can you make for your family that is so fast and easy. This combination of the bread, egg, and toppings, makes this an outstanding dish. 







Make sure that you beat the egg mixture, very well until it is velvety smooth. Use a large plate to lay down the bread slices to soak up all the mixture evenly. 







Let the bread slice soak for at least 5 minutes or longer. In this way, the mixture will be soaked into the middle  of the bread and thus making it moister all around. 



Once you add the bread, do not move it  for about a 1/2 minute,  so the mixture will solidify to the bread. If you move it at this stage, then it will go all over the place and  make a mess.   




Now go ahead and add your favorite toppings and make it your way. Do not forget to make extra because your family will ask for more and you do not want to run out. 








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Friday, February 5, 2016

Nachos With Meat Recipe



Nachos With Meat Recipe 


This Nacho recipe is one of my winners and the most wanted foods that my Friends want when they come to my home to watch a film or some game on Tv. Now the old "popcorn" thing will not do it anymore.


How can anything like this be so good and so simple to make. Now by adding an awesome tomato base sauce to the ground beef with all that cheese is something that no one can say no to it.  I really have a problem with this recipe because everyone just gobbles them all up and then they just stand there with their empty plates asking for more.  I found that it was better to make a lot on smaller plates than to make one big one, that way it cuts down on fights (not real fights).

So if you make these nachos, then be warned to make a lot, for I know you will need them.

Good luck with keeping up....


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Recipe;

1 - Pkg. -  Plain or salted nachos

1 1/2 lbs. - Medium ground meat
1  Cup - Shredded cheddar cheese
1  Can - Diced tomato's
1  Can - Red kidney beans (drained)
1  Pkg. - Pre-mix Taco, kebab or steak sauce.
1  Med. - Onion
2  Tbsp. - Cooking oil
3  Tbsp. - Tomato paste
3/4 Cup - Any beer

Hot sauce to taste
Salt and pepper to taste

1/2  Cup - Sliced black olives
1/2  Cup - Green onions
Sour cream as needed
Parsley as needed


Taco mix from scratch.
1 teaspoon dried oregano
1/2 teaspoon  cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon Cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground black pepper




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There are so many ways on how to make this recipe, so I have just shown you the basics. 

Go ahead and add really anything you would like. Add chicken breasts or just add more beans and turn it into a vegetarian snack.  No one is limited to all the various options to this dish. 





Here I am using medium ground beef for I like the extra fat to give off a more flavorful taste to the dish. Now if you want you could use more of a lean beef if you are on the "weight watchers" side. 







I used the can of red kidney beans because I find it more convent to use and it is a bit softer that reduces the cooking time.  The beans should be drained of all the water because we do not want to overpower the taste of the other ingredients.   

Go ahead and add any other type of beans and make it your way.   




Now go ahead and enjoy this recipe "Nachos" with your Family and Friends, like I do with mine. 

Just remember to have some more on hand to keep everyone happy. Trust me, you will run out fast.






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Friday, November 20, 2015

Mini Custard Puff Pastries - Pastelis De Natas



Mini Custard Puff Pastries - Pastelis De Natas


These are Portuguese Custard Tarts / Pasteis de Natas, devotedly handmade to a 300-from a year-old recipe, with a thick creamy egg custard, sitting comfortably in a cozy puff of puff pastry and just asking to be eaten.


Enjoy them with a sprinkling of berries or stick religiously to tradition. Also, add other things to it, like icing sugar or cinnamon.

Want more traditional.

Now you know that the typical Portuguese Pastelis De Natas is a little bigger and a bit browner on the top, but this is the way I like it and made it smaller for a two-bite treat. I just find that my guests like this better.


If you want them more traditional, then just make the puff pastry about 50% larger and a bit thicker. Also, bake it a bit longer to get more of the browning on top...
Any way you make them, they will be awesome.


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Recipe;

I Pkg. - Pre-made pastry dough.

1 1/2  Cups - Whole milk
1 Egg -  Whole
2 Egg -  Yolks
1 Stick - Cinnamon
1/ 2  - lemon peel

1 Cup - Water
1 to 1 1/2 Cups -  Sugar

1 to 2 Tsp. - Vanilla extract
2 Tbsp. - Corn starch


For more information, please see the video below; 



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After pressing the dough down, use your thumbs to press it to the sides of the tray pockets. If you keep moving the tray around, so your fingers are always pressing the dough away from you, will make it easier. 

For a larger custard, then add about 50% more dough and  let it be a bit higher in the tray pocket rim. 



After the tray has been in a hot oven for about 10 to 12 minutes, bring it out, and then push the middle down in order to create a center pocket in the dough. It will all adjust when you add the custard and fill out. 






Add as much as you want of lemon peel and cinnamon. Have it as tart as you would like. 

Remember not to let it go to a full boil, but only a simmering boil. Once it reaches its simmer, then let it go for 3 minutes, but keep an eye on it.   For it could overfill the pot and make a mess. 



Add the corn starch when the mixture is starting to get warm, if it gets too hot then it will become globes of dough. 


As you reach this stage, it is very important to keep on stirring so it will not burn and we want a smooth blend. 





When the hot mixture sticks to your whisk and slowly slides off slowly, then you know it is ready. 
  
Caution is needed to keep on stirring, because as the custard becomes thicker, then the chances of it burning will increase. 




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Tuesday, November 10, 2015

Chicken Pasta Lasagna Recipe


Chicken Pasta Lasagna Recipe



When it comes to a Party, everyone likes a Lasagna dish, so I have the answer. Now it has to be good, filling and fast to make, but best of all it has to look awesome and make your guests mouth water.


This dish is the answer, this  is the king of kings when it comes to taste and ease of making it.  Do not let this dish fool you just because it is done so simple, just because it takes just a few things to make it, Go ahead and see what I mean here, the proof if in the pudding or should I say the lasagna. 


Let me know how yours turned out and/or did you add anything to it. 




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Recipe;

1 Pkg. -  Penne pasta

2  Med. - Chicken breast
2  Cups - Tomato sauce
2  Tbsp. - Cooking oil
2  Tbsp. -  Olive oil
1  Lbs.   -  Mozzarella cheese
1  Cup - Parmesan cheese ( a bit more for topping)
1  Tsp. - Basil ( a bit more for topping)
1  Tsp - Oregano

Salt and pepper to taste.



For more information, please see video below; 




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Everyone likes chicken and here I am using a chicken that is "free range", in this way I get the best taste. If you use frozen breasts, then thaw them for 24 hours in your fridge to remove the water. 

It is not necessary to brown the breasts right to the point of being hard. We want the chicken to stay moist and soft to blend-in with the cheese's. 



I find that the penne pasta works better for this dish because it keeps everything together better and better is good. 

Please do not drain the pasta under water for we want the starches to thicken up the sauce and make it smooth tasting and full looking. 




Really you can use any type of tomato sauce, so go ahead and try them all. See what works for you, from the garlic to the herb sauce it will be a different adventure every time. 

How about making it yours self, homemade for me is the way to go. (see video below). 




Go ahead and add as much as you want for topping, you really cannot go wrong. 

Try it with different cheese's and herbs, a real treat every time. 







Sorry I did a bit of tempting on the last part of the video, but I wanted to entice you into trying it. I think it was a good thing....:)  








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Wednesday, November 4, 2015

Portuguese Chorizo Egg Casserole Recipe



Portuguese Chorizo Egg Casserole Recipe

When it comes to Portuguese cuisine, this one is one of my favorites. It starts with a juicy sausage, chorizo that  has all the full flavour that just comes out in this dish. From the pork, paprika, garlic and fully smoked  sausage   creates a perfect fit to any combination. 



I remember when my Mother made this and the aroma from the kitchen drove me crazy, so much, to the point that I would just grab some bread and when no one was looking, I just scooped it out on the bread and I was in heaven. Well, the pot here did not last long on the table, it was gone in a few minutes. 

Please let us know how your dish turned out and did you add anything else to it. 





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Recipe;

1 to 1 1/2 pounds of  chorizo

1/4 Cup - olive oil
1 Med. - Onion
1 to 2 cloves - Garlic
1/3 Cup - Red or white wine
3 Tbsp. - Tomato paste
1 Tbsp  - Hot sauce
2 - Bay leafs

2/3 Cups - Frozen peas
1 Med. - Carrot
1 Med. - Tomato

3 - Eggs


For more information, please see video below. 



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Now you can really use any type of sausage, just make sure that it has some good deep flavour, so it can blend in with this dish. I have tried this also with bacon and it was also good, but I still prefer the chorizo. 






Try to slice the sausage as thin as possible, for in this way it will release the juices making a great sauce. 

Remember to not over fry it for we do not want it on the crisp side, but soft and moist.






Piri Piri is my favourite hot sauce, but you can use really any type that will make you happy. Go ahead and add as much as you want, make your day. 







Use any type of veggies that you like, it is really up to you.









Cook the eggs until you get it to the hardness that you would like, that again depends on your taste. Me I like them on the soft side, but my Girlfriends likes them a bit more solid. 







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Thursday, October 22, 2015

Apple Roses Bake Recipe



Apple Roses Bake Recipe

Well, it was raining for about three days straight and I really needed something to change my mood from being stuck indoors. After checking the food storage area, I found that I still had a lot of apples from my garden. 

So off to the kitchen to make these awesome aromatic Apple Roses. The problem I had was to make about a dozen or so, but as they came out of the oven filling the air with baked apple and cinnamon, they did not even make it to a plate. They disappeared as fast as I could make them.

I hope you will try this recipe and let me know how it turned out and did you add anything different to it.



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Recipe; 

2 to 3 - Apples
1 to 2 Pkg. - Pre-ready pastry dough (makes 6 to 8 pieces each)
1 to 1 1/2 Ltrs or 3 to 4 pints of water
1/2 - Juice of a lemon

Cinnamon as needed
Powdered sugar as needed

Makes about 12 to 18 Apple Roses


For more information, please see the video below;



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By using apples that have more red in it, it gives off a nicer color like a rose.  Here I use a combination of different colors just to have more variety to show on the video. 







If you do not like to use the microwave oven for this stage then you can boil the water with the lemon and apples for about 3 minutes. Either way, it will work out.







In the video, I am using a homemade raspberry jam that was from my garden. Now go ahead and add really any type of jam that you would like. 






If you would like a lighter pastry, then you can roll the dough a little, but I find that I like it the way it was made.

By making the roses a little smaller, then you could get about 4 sections from each side by slicing 3 horizontal and 1 vertical. This will give you 8 sections. 





Please do not overfill the sections with jam and apples, for it will make it harder for you to roll it and the jam will boil off everywhere and make a mess. 






You can find that as you start to roll the rose, the apples will try to move out of position. Keep one of your fingers on the top of the apple slices as you roll and that will keep them in place. 

Remember "practice makes perfect". 






Use a Teflon baking dish or make sure that you pre-treat it before you bake it so the roses will just slide off. 









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Thursday, October 1, 2015

Blueberry Pancakes Recipe



Blueberry Pancakes Recipe


I have to say that "I just love Pancakes" and for me I add many different toppings from almost every fruit, berries, and even chocolate syrup. 

After making many of them, I found out that I can really make a huge batch in a matter of minutes, mind you that would use two pans with about 3 pancakes in each. So do not be afraid to try this recipe for it is really that easy, you can not go wrong. 

My guests and family that have a sleepover in my home, just love to wake up to a huge plate of these awesome pancakes. The only problem I have, is keeping up with their appetite. After all, they want to try it in many different ways, for I make sure there are enough batter and toppings. Always the best way to start the morning.    

Let us know how your pancakes turned out and what other topping did you try.


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Recipe:

1 1/2 Cups - All-purpose flour
1/2 Cup - Milk, plus more as needed
1 Tsp. - White or brown sugar
1 Tsp. - Baking powder
1 Tbsp. - Cooking oil or butter
1 Tsp. - Salt
1 - Egg

Makes   2 Pancake servings.

Topping
3/4 Cups - Blueberries


For more information, please see the video below.




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In the video, I am using all-purpose flour, but if you want you can use a 50/50 of whole and regular flour. 

Also,  try it with about 25% buckwheat or even instant oatmeal. Anyway, you make it, it will be awesome. 



After adding the 1/2 cup of milk, keep adding more milk a little at a time. In this way, you will always have control of the thickness of the pancake. 

Keep stirring and adding milk until the batter sticks to your whisk but flows down slowly in a steady stream and off your whisk. Remember not over stir the batter, stop when it reaches the above point.  


Use a Teflon pan and make your life a lot easier, Now you do not have to add any oil to this type of pan and it will work well, but after a while, they just do not do the job as good as when it was new. So I find by using a little oil, it helps it along, cook more evenly and the pancakes look better



I make my pancakes a little bit on the smaller side because I like them to be piled up high, for me it just looks better. Now really the size depends on the preference that suits you. Larger or smaller will not change the taste, only the appearance.





When you see the bubbles coming to the surface of the batter, then you know that it is time to flip it over. Now, if you are not sure of the timing of your pancake, then when you see the above, just it is a pick under it one or two times. After a few, you get the hang of it and become an expert. 







Remember, do not push the pancake down and try to flatten it, for it will make them chewy and hard.







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