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A Taste of the Azores with Angela Castro
United States
Приєднався 2 гру 2015
Portuguese food fanatic. Enjoys cooking traditional Portuguese and American food. I’ve been cooking since I was 13 years old. I Learned to cook with my mother, she was an amazing cook. I have four sister and one brother. We all learned to cook at a very young age. I came to the Central Valley in California 1984. I married my husband in Azores and we divorced years later. I have three adult man and 6 grand children. My family is a blessing in my life and cooking for them is my pride and joy. I had a catering business for years . Today I cook and bake from home for a small clientele. Cooking for me, is very therapeutic. I love to use old recipes and modify them. Being a single mother,I had to find ways to support my family and cooking was very easy for me. I needed to make a more stable future for my children. I began attending college taking one class at time and graduated with a BA in Psychology. Today, I have a wonderful husband. I am proud to say , I am from São Miguel Azores.
New England quahogs
Quahogs
1 ½ links linguica grounded
1 tbsp finely chopped garlic
1 whole onion finely chopped
3 celery stalks finely chopped
3 papo secos grounded
2 tbsp butter
2 tbsp olive oil
2 tbsp malagueta
½ cup chopped parsley
1 bell pepper chopped
3 cans chopped clams
1 tsp old bay seasoning
1 cup clam juice
½ tsp salt
Quahogs shells
In a skillet, add butter, olive oil, onion, garlic,linguica, bell pepper, celery, and malagueta. Let all cook until they are soft. Add clams and salt. In a large bowl, add bread and old bay seasoning and clam juice. Mix everything well. Add skillet ingredients to bread mixture. Mix everything together. Taste for salt. Scoop the mixture on to the quahogs clam shells.if you don't have the shells scoop into a plastic wrap and foil. Place quahogs in Pyrex, cover with foil and bake it at 350 for 30 minutes. Serve warm or room temperature with a salad.
Quahogs
1 ½ links linguica aterrado
1 colher de sopa de alho picado
1 cebola inteira picada finamente
3 talos de aipo picados finamente
3 papos secos moídos
2 colheres de sopa de manteiga
2 colheres de sopa de azeite
2 colheres de sopa de malagueta
½ xícara de salsa picada
1 pimentão picado
3 latas de amêijoas picadas
1 colher de chá de tempero de louro velho
1 xícara de suco de amêijoa
½ colher de chá de sal
Conchas de Quahogs
Numa frigideira coloque a manteiga, o azeite, a cebola, o alho, a linguica, o pimentão, o aipo e a malagueta. Deixe cozinhar tudo até ficarem macios. Adicione as amêijoas e o sal. Em uma tigela grande, adicione o pão, o tempero de louro e o suco de mariscos. Misture tudo bem. Adicione os ingredientes da frigideira à mistura de pão. Misture tudo. Prove o sal. Coloque a mistura nas cascas dos moluscos quahogs. Se você não tiver as cascas, coloque-as em um filme plástico e papel alumínio. Coloque os quahogs no pirex, cubra com papel alumínio e leve ao forno a 350ºC por 30 minutos. Sirva quente ou em temperatura ambiente com salada.
1 ½ links linguica grounded
1 tbsp finely chopped garlic
1 whole onion finely chopped
3 celery stalks finely chopped
3 papo secos grounded
2 tbsp butter
2 tbsp olive oil
2 tbsp malagueta
½ cup chopped parsley
1 bell pepper chopped
3 cans chopped clams
1 tsp old bay seasoning
1 cup clam juice
½ tsp salt
Quahogs shells
In a skillet, add butter, olive oil, onion, garlic,linguica, bell pepper, celery, and malagueta. Let all cook until they are soft. Add clams and salt. In a large bowl, add bread and old bay seasoning and clam juice. Mix everything well. Add skillet ingredients to bread mixture. Mix everything together. Taste for salt. Scoop the mixture on to the quahogs clam shells.if you don't have the shells scoop into a plastic wrap and foil. Place quahogs in Pyrex, cover with foil and bake it at 350 for 30 minutes. Serve warm or room temperature with a salad.
Quahogs
1 ½ links linguica aterrado
1 colher de sopa de alho picado
1 cebola inteira picada finamente
3 talos de aipo picados finamente
3 papos secos moídos
2 colheres de sopa de manteiga
2 colheres de sopa de azeite
2 colheres de sopa de malagueta
½ xícara de salsa picada
1 pimentão picado
3 latas de amêijoas picadas
1 colher de chá de tempero de louro velho
1 xícara de suco de amêijoa
½ colher de chá de sal
Conchas de Quahogs
Numa frigideira coloque a manteiga, o azeite, a cebola, o alho, a linguica, o pimentão, o aipo e a malagueta. Deixe cozinhar tudo até ficarem macios. Adicione as amêijoas e o sal. Em uma tigela grande, adicione o pão, o tempero de louro e o suco de mariscos. Misture tudo bem. Adicione os ingredientes da frigideira à mistura de pão. Misture tudo. Prove o sal. Coloque a mistura nas cascas dos moluscos quahogs. Se você não tiver as cascas, coloque-as em um filme plástico e papel alumínio. Coloque os quahogs no pirex, cubra com papel alumínio e leve ao forno a 350ºC por 30 minutos. Sirva quente ou em temperatura ambiente com salada.
Переглядів: 249
Відео
My sourdough starter is jump out the jar.
Переглядів 1234 години тому
My sourdough starter is jump out the jar.
Chicken cacciatore
Переглядів 2457 годин тому
CHICKEN CACCIATORE 8 bone in chicken thighs 1 onion, sliced half moon 4 cloves garlic, chopped 1 cup mushrooms, sliced any kind 1 12 oz can chopped tomatoes 2 tbsp tomato paste 1 cup white wine 3 cups chicken stock 3 tbsp olive oil ½ cup chopped parsley Black or green olives ( optional) Salt and pepper to taste Season chicken thighs with salt and pepper. In a cast iron Dutch oven, pour olive oi...
Cinnamon rolls with sourdough discard
Переглядів 24414 годин тому
CINNAMON ROLLS WITH SOURDOUGH DISCARD 4 cups of all purpose flour 1 tsp baking soda 2 tsp baking powder 1 tsp fine salt 1 cup sourdough discard 1 cup warm water or milk ½ cup butter ¼ cup honey Cinnamon sugar filling ½ cup butter melted 1 cup brown sugar 2 tbsp cinnamon Frosting 8 once’s cream cheese,softened ½ cup heavy cream ½ cup maple syrup 2 tsp vanilla extract In the mixer with whisk atta...
Bifana à Portuguesa
Переглядів 58919 годин тому
Pork Bifanas 2 lbs pork loin cut into ¼ thickness ½ cup pepper (malagueta) 8 cloves garlic finely chopped ¾ cup burgundy wine(Carlo Rossi table wine) 2 tsp kosher salt 2 tbsp olive oil ¼ cup olive oil or canola oil Pound pork loin with meat tenderizer. In a ziploc bag place, pork meat, malagueta, garlic, olive oil, wine and salt. Let marinade for a few hours or overnight. Heat up a cast iron sk...
Making sourdough bread from beginning to end
Переглядів 687День тому
SOURDOUGH BREAD Starter 1 cup flour(unbleached flour) ½ cup room temperature In a jar, add flour and water. Mix until flour is well incorporated. The mixture will look like pancake batter. If it is too dry,add more water and if it is too wet, add more flour. Cover with plastic wrap or a towel. Name your starter a funny name. Next day, time to feed. Discard ½ cup of the starter and add ½ cup flo...
Feeding my sourdough starter
Переглядів 268День тому
BEGINNING A SOURDOUGH STARTER 1 cup flour ½ cup room temperature water ( water bottle) 1 mason jar Day 1: In a Mason jar, add water and flour. Mix well until flour is all mixed with the water. Add a name to your starter and mark with a marker the end of your starter. The mixture should resemble a thick pancake batter. Day 2: Remove ½ cup of your starter and discard. Add ½ cup all purpose flour ...
sausage and egg muffins
Переглядів 21714 днів тому
SAUSAGE AND EGG MUFFIN 1 cup sausage or bacon ½ cup chopped bell peppers ¼ cup chopped onion 1 tbsp parsley or cilantro 4 eggs ½ cup cheddar cheese 2 tbsp creamy cheese 1 tsp garlic powder Oil spray Salt and pepper to taste In a bowl, add sausage, bell peppers, onion,parsley cheddar cheese, creamy cheese salt, pepper and beaten eggs. Mix everything together until well blended. Spray a muffin pa...
Gluten free sausage, egg biscuit
Переглядів 12814 днів тому
GLUTEN FREE SAUSAGE, EGG BISCUITS Biscuits 2 cups all purpose gluten free flour or regular flour 1 tbsp baking powder ½ tsp salt 1 cup heavy cream 8 Precooked sausage 8 Fried eggs 8 slices cheese In a bowl, add flour, baking powder, salt and heavy cream. Mix everything until well blended. Scoop with an ice cream scooper into a baking sheet with parchment paper. Bake in a preheated oven at 350 d...
Wow beautiful 😍
Good recipe
Thanks for sharing. Bjs
I loved these as kid. My mother would make these and I would have them with popsec
Looks so delicious thank you for sharing hugs 🥰
I can imagine how wonderful it smells and tastes!
That looks amazing. I gotta try making that this weekend. Thank you for sharing.
How resourceful - washing the clam shells in dishwasher so you could use again!
Delicious thank you ❤
Thank you for sharing ❤
Hello Angela. Wonderful recipe. I feel so fortunate living along the NE coast. In summer, I have my husband buy 50 Lbs of the giant quahogs{we get in RI) and I make stuffies for the freezer. I utilize everything. I boil the quahogs first. That pot liquor is gold. I save it in containers for Seafood Rice dishes, Chowders and also Pork Alentajana. I love your recipes. I use your channel as a Portugues Encyclopedia. Much love. You look beautiful today !
Hi Angela, I add eggs to help hold things together and paprika for nice color. I remember watching my Tia Mary make stuffies and I use her recipe. By the way, Lorna Tomek is my high school friend, we still occasionally meet for lunch.
Why is it that whenever you show us how to make these recipes you always make an error in letting us know how much flour you are using. I saw one episode where you said you had 5 lbs and in fact it was 10 lbs. It’s pretty disappointing especially when you have all of your ingredients in the bowl. People that are trying to learn from you don’t know the difference of how the dough should feel. Please know that we haven’t been making malassadas like you have for years.
Sorry for the miss understanding but none of us are perfect. I make these so many times in large quantities and I am trying to make a recipe that everyone can do it but mistakes happen. You don’t need to nasty about it. I leave the recipe for you to follow regarding if I make a mistake or not. Get the recipe!
That’s definitely 💯 delicious
Thank you. I have been looking for this recipe. I bought the frozen, but now I'm going to make 😊
Thank you for this recipe. I have been looking for this recipe. Thanks again.
Morcela with eggs ! This brings me back
Wow amazing hugs 🥰
Beautiful
Amazing dough!! I am literally just getting started. I just got my sour dough starter kit and will probably set it up tomorrow. I've been busy following your Portuguese sweet bread recipes, it's so delicious, I made 3 loaves yesterday, and 3 more this morning. Thank you so much!!
I am having such a good time making sourdough bread. It is hard to belive that flour and water can make such a delicious bread. I made my own starter and it is beautiful now. I love baking and sharing with others. Have a good baking.
Hi Angela love that soup it’s delicious 😋 thanks for sharing I don’t put onions I will the next time 😊❤
Looks delicious! 😋
looks delicious ❤❤
❤😊
Looks so delicious Angela thanks for sharing hugs 🥰
Another great recipe Angela. Any way you can make a traditional chicken soup recipe that picky kids will love.
Chicken soup and use alphabet letters instead of rise.
Looks yummy.
Looks delicious. Love your video's God bless you and your family
Yummy ❤❤❤
Looks delicious
Happy Belated Birthday Angela! Your lunch looked delicious, thanks for sharing your special day with all of us. Cheers for many more filled with love, joy and good health.
Thank you.
Omgosh. Thank you. Looks like ill be making some this week. So yummy and easy ❤❤❤🇨🇦🇨🇦🇨🇦😋😋😋
Just feed mine this morning. Making english muffins tomorrow and maybe a loaf of bread. ❤❤❤
Yummmy Angela these cinnamon buns looks so delicious 😋 thank you for sharing hugs ❤
Hi Angela, I’m assuming you don’t feed your discard, correct? They look yummy. Thanks for sharing.
Delicious 🤤 ❤
Looks amazing and you made it look easy. Did you let the rolls rise before baking?
Yes the raised for 35 minutes.
No I don’t feed the discard.
❤👏🇨🇦
Looks delicious yummy ❤❤❤🙏🙏🙏❤️❤️👍 thank you
Happy belated birthday Angela. Beautiful spread of food for your birthday.❤
Thank you.
❤
Delicious thank you for sharing. Bjs
Delicious I love bifanas thank you for sharing hugs 🥰
❤😊
My attempt at bifanas have always been dry. Haven’t seen this method will give it a go, they looked delicious! Thank you!
Good tutorial, thank you 😘
❤
So nice family is averting thanks for sharing ❤
Why are they not paying any attention to you 😢
They are looking at baby pictures.
Happy Birthday!!