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    You are in: Home / Community Forums / Spain & Portugal / Portuguese / English Food Dictionary
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    Portuguese / English Food Dictionary

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    Chef #635722
    Mon Feb 25, 2008 6:29 am
    Newbie "Fry Cook" Poster
    ok, the creme de leite seems to be a central american sour cream b/c I found a version in ShopRite here in NJ. I will buy low-fat sour cream and they should do fine for that one.
    Thanks for all the info
    dihujo
    Fri Mar 07, 2008 9:48 am
    Semi-Experienced "Sous Chef" Poster
    fermento Royal is baking powder

    bicarbonato de sodio is bicarbonate of soda

    requeijão is fresh, quite solid, bland, very white cheese usually sold in small plastic containers. Definatly not what's in the picture!! You can make someting like it by mixing vinegar with milk and straining it, but I can't remember the quantities!!

    Kiwidutch you would have seen it in the supermarkets in the deli section small round white cheeses, usually on a tray because they let off liquid. Sometimes served in restaurantes as a cover with the bread and sardine paté!
    Mia #3
    Wed Oct 29, 2008 6:41 am
    Food.com Groupie
    Just a small correction, Caldo Verde is not Cabbage Soup, thats a total different soup, Caldo verde is made of Kale leaves. If you don't use the Kale leaves you will not get the same results, take it from a Portuguese. icon_redface.gif
    French Tart
    Wed Oct 29, 2008 6:56 am
    Forum Host
    Mia #3 wrote:
    Just a small correction, Caldo Verde is not Cabbage Soup, thats a total different soup, Caldo verde is made of Kale leaves. If you don't use the Kale leaves you will not get the same results, take it from a Portuguese. icon_redface.gif


    Thanks so much for your correction Mia - we love seeing new people drop by - I will mention this correction to KiwiDutch who posted the list - I love kale by the way, and chard too! It is wonderful to have an expert stop by - PLEASE do join in with all the forum has to offer.............and do tell us about yourself!

    I am French Tart or FT for short, and if you go to my about me page, you can read more about me there...........I co-host this forum with KiwiDutch and StellaMae - we welcome you!!! wave.gif

    FT icon_biggrin.gif

    FT
    Mia #3
    Wed Oct 29, 2008 7:12 am
    Food.com Groupie
    Thank you for your comments, I wasn't sure whether or not I should of made the correction. I have'nt been around for too long, so I'm still learning the ropes. I do however have my own page, and 3 receipes publish, will be doing more in the near furture. This is a great way of getting to meet new people and sharring new receipes. Also I get to use my Inglish.
    French Tart
    Wed Oct 29, 2008 10:34 am
    Forum Host
    Mia #3 wrote:
    Thank you for your comments, I wasn't sure whether or not I should of made the correction. I have'nt been around for too long, so I'm still learning the ropes. I do however have my own page, and 3 receipes publish, will be doing more in the near furture. This is a great way of getting to meet new people and sharring new receipes. Also I get to use my Inglish.


    We ALWAYS welcome comments, corrections and suggestions...........it is wonderful to see you here! icon_biggrin.gif I will look at your 3 recipes - keep on posting! icon_wink.gif
    FT icon_biggrin.gif
    Mia #3
    Mon Nov 24, 2008 9:43 am
    Food.com Groupie
    icon_rolleyes.gif Really need some help translating, I want to post a Portuguese recipe, but I'm not sure of the correct name for the ingredient I need to use. Its a red paste made of plain red peppers, you buy it in a jar, we use that in alot of our
    recipes here in Portugal. Can anyone tell the correct name in
    Ingles? I have some great recipes I'd love to share that has this paste. Any ideas will be appreciated. icon_wink.gif
    Mia #3
    Thu Mar 19, 2009 4:39 pm
    Food.com Groupie
    FT. can you tell me if this forum is still open to everyone???
    I keep checking but see no ones chatting,its too bad I was enjoying it. icon_cry.gif icon_cry.gif icon_cry.gif
    realbirdlady
    Thu May 21, 2009 12:21 pm
    Food.com Groupie
    Quote:
    Its a red paste made of plain red peppers, you buy it in a jar, we use that in alot of our recipes here in Portugal.
    "Plain" red peppers is the sweet ones, not hot, what in the US has usually been called pimento? I don't think usually you can get paste here. Usually you buy a little jar of strips of pepper in liquid, so they're really soft, and mash it up with a fork.


    (There's a recipe here at zaar for pimento paste, but it uses red bell peppers, which is different but a common substitution.)


    Anyways, I came over here to ask about String Beans / Feijao Verde Ou Carrpato Guisado . What does "Carrpato Stew" relate to? A place? You're supposed to eat it when you're sick? ?? Thanks
    Mia #3
    Thu May 21, 2009 12:40 pm
    Food.com Groupie
    icon_biggrin.gif Hi I want to thank you very much for your help. Regarding your question about Feijao Verde there is a stew receipe that I have somewhere, that we use quite often here in Portugal. As for it being called "Carrpato" I've never heard it being refered to that name. icon_rolleyes.gif
    Can you give me any futher information regarding the receipe?? I'll will try and help the best way that I can. icon_wink.gif
    chefiecamacho
    Sun Oct 30, 2011 7:58 am
    Newbie "Fry Cook" Poster
    Hey...
    was just going through your list and I don't think I saw clams on there. I was just in Portugal and loved the fresh clams Portuguese style. icon_smile.gif

    Amêijoas = clams
    dihujo
    Sun Nov 13, 2011 11:19 am
    Semi-Experienced "Sous Chef" Poster
    Massa de pimentão. It's just pureed red pepper!

    Take a lot of red peppers cut them and take out the seeds then cut them into strips. Place a layer of pepper strips in a bowl and cover with rock salt continue until you've used up all the peppers finishing with a layer of salt. Place in fridge for about 4 days, drain. Puree the peppers with a Passe Vite (I think its a moulie), I've tried mincing but it doesn't get the desired texture.Leave the paste to drain on a tea towel over a bowl over night. Next day scrape the paste into a jar and cover with about 1cm of olive oil.

    It takes a lot of peppers to make a jar, but well worth it. Used mainly to marinade pork for Carne de Porco a Alentejana or Portuguesa
    Mia #3
    Fri Nov 18, 2011 10:14 am
    Food.com Groupie
    icon_biggrin.gif Hi Kiwidutch its been awhile my friend, Tried to Zmail you, but cant get through,LOTS been going on. I just want to confirm that yes Baking Powder is Fermento Royal. If you should need further help please feel free. Take care sweetie.... icon_wink.gif icon_wink.gif
    Hanks52
    Sun Feb 05, 2012 2:45 am
    Newbie "Fry Cook" Poster
    I really like English food, but have not got a chance to taste Portuguese yet
    Mia #3
    Wed Feb 08, 2012 9:18 am
    Food.com Groupie
    icon_lol.gif Well when you get the chance give our Portuguese recipes a try, Im sure you'll enjoy them as well. icon_wink.gif
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