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"This Portuguese soup is posted by request; I've not made this recipe myself."

Ingredients: lean bacon, pork ribs, hock...

"We used to eat this sausage on our holidays in Portugal. This recipe comes closest to how I remember it tasting. I do not have a smoker so the liquid smoke is a good solution. Freezes well. If I can get casings I make the sausage but as patties or burgers this is great too. No standing time included."

Ingredients: fresh ground black pepper, dried oregano...

"Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore."

Ingredients: chives, cinnamon...

"This is an authentic Portuguese Kale soup. I don't use the dried bans, I use canned canneloni instead. It saves time and I like them better than the red variety. The number of servings is a guess as the size of your bowl and appetite varies. Also whether you use this as a main dish or soup course."

Ingredients: pepper, dried red kidney beans...

"A spicy, hearty seafood dish."

Ingredients: red snapper fillets, salt & freshly ground black pepper...

Ingredients: fresh ground black pepper, eggs...

"This recipe is by Tamara Murphy of Seattle's Brasa Restaurant, via John Shields. Ms. Murphy says to be authentic, you should prepare the pesto in the Moroccan way, by pounding the ingredients in a mortar with a pestle. Food processor instructions are included for the modern cooks. Red snapper is also great in this recipe."

Ingredients: cilantro, cumin seeds...

"From the Food Network. . I have modified for my boyfriend's taste, he being from neb and hating heat. lol"

Ingredients: pepper, dried parsley...

"Another recipe using Portuguese sausage. The sausage can be found on line at Furtados.com or Gaspars.com."

Ingredients: garlic, green bell peppers...

"This is a Rachael Ray 30 Minute Meals recipe that has been a staple of mine for a year or so. Includes a recipe for piquillo gazpacho to serve on the side.
(Note: I have always used soft chorizo in place of the cured and "grilled" it on a stovetop grill pan and it turns out fine, though be sure to really compact it so they don't..."

Ingredients: coarse salt, cilantro leaves...

"This is one of my childhood favorites. I grew up in southern Massachusetts where there is a huge portuguese population. We would go to the coast and collect any muscles, clams or periwinkles we could find and then toss them in a pot once we got home. These days a trip to the supermarket works okay. Feel free to add whatever seafood you'd like...."

Ingredients: clams in shell, fresh mussels...

"This is the original paelle recipe as it was given to me by a lady who made it for her Portuguese husband. Modifications I have made: I use chicken breasts and often omit pork, cook the sausage and slice into coins, use Basmati rice, don't peel tomatoes, add a 10 oz box of frozen artichoke hearts to the broth and rice mixture, substitute broth..."

Ingredients: pepper, condensed chicken broth...

"This is a recipe originally by Rachael Ray as "Portuguese Chicken and Chorizo" in her book "30 Minute Meals 2". I'll be using this with my OAMC and will update it once tried/tested."

Ingredients: dry white wine, extra virgin olive oil...

"This is something I kind of made up one day when I was craving a comforting food...it uses spanish rice, but also has linguica sausage in it, and tomatoes, which are popular in portuguese cooking. I prefer the spanish rice mix by Near East, as it has no MSG, whereas the Rice A Roni version does."

Ingredients: tomatoes with garlic, linguica sausage...