Nanas Portuguese Potatoes Recipes

Steps:

• Preheat oven to 375 degrees F. Pour water into a roasting pan. Add vinegar to taste. The water should have just a hint of vinegary taste. Sprinkle paprika over the water and mix, removing the lumps. Add salt, pepper, onion, tomato, parsley and potatoes. Before cooking add chorizo. Bake for 2 hours. Do not cover potatoes because they will steam and not roast. The potatoes will have a nice red color when they are done.
• Note: Both recipes can be cooked simultaneously in the same oven.
• (all measurements are approximate) .
• Preheat oven to 375 degrees. This recipe is made in a ceramic cooker. To prepare the cooker, soak the cover for 15 minutes, and spray the bottom with any non-stick coating. Mix first 5 ingredients, set aside. Wash the chicken and pat it dry. Put chicken in cooker and pour salad dressing mixture on top, then use hands to rub it all over the chicken skin. Lightly sprinkle entire chicken with paprika (a pinch or so), then sprinkle a pinch or so of the dry Italian seasoning on top as well. Cover and cook at 375 degrees for 2 hours. About 1 to 1 1/2 hours into the cooking time, check the chicken. If there is liquid half-way up the chicken or more, drain all of the liquid so that the chicken is dry enough to roast, then continue cooking. If it's not halfway up the chicken, just leave whatever juices are in there and continue cooking.

Steps:

• Sprinkle the chicken liberally with salt and pepper. Combine the flour and paprika in a large bowl, and then toss the chicken in the mixture to coat, shaking off the excess. Heat 3 tablespoons EVOO in a Dutch oven over medium-high heat. Brown the chicken, then remove to a large plate and add the remaining 1 tablespoon EVOO to the pot. Add the chorizo and cook until browned; remove with the slotted spoon and add to the plate with the chicken. Add the potatoes, thyme, garlic, celery, bay leaf, chile peppers and onions to the pot, partially cover and cook until softened, 7 to 8 minutes, stirring occasionally. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir in the stock, lemon and orange zests and tomatoes. Slide the chorizo and chicken back into the pot and simmer until the chicken is cooked through, about 10 minutes. Ladle the stew into shallow bowls. Sprinkle with the parsley and serve with the rolls for mopping up the sauce. Cook's Note: The stew can be covered and refrigerated for a make-ahead meal. Reheat over medium heat.

Steps:

• Preheat oven to 375°.
• Pour water into roasting pan; add vinegar (the water should have a vinegary taste).
• Sprinkle paprika over the water and mix, removing the lumps.
• Add salt, pepper, onion, tomato, parsley and potatoes; add sausage. and chicken pieces if you wish
• Bake for 2 hours.
• Do not cover potatoes because they will steam, not roast.
• The potatoes will have a nice a red color.

Steps:

• Preheat oven to 240°C or 220°C if using a fan-forced oven.
• Toss the chopped potatoes in half of the oil in a shallow baking dish.
• Roast the potatoes, uncovered for about 30 minutes, or until they are lightly browned.
• Meanwhile heat the remaining 4 teaspoons of oil in a large frying pan. Cook the garlic and onion , stir, until the onion softens. A few minutes.
• Add the tomatoes, paprika and thyme to the onions. Cook about a minute, until the tomato softens.
• Add the stock and piri piri sauce to the tomatoes. Bring to the boil. Reduce heat and simmer uncovered for about 10 minutes. stir occassionally. You want the sauce to thicken slightly.
• Remove the potato from the oven. Reduce the oven temperature to 180°C or160°C if using fan-forced.
• Pout the sauce over the potatoes.
• Return the pototoes to the oven and bake, uncovered for another 20 minutes.
• Serve the potatoes sprinkled with the chopped parsley.

Steps:

• Wash, peel and slice potatoes. Boil potatoes, onion and salt until just done, but not too soft; drain.
• Place potato mixture in a greased 9 x 9 casserole dish. Sprinkle garlic salt, parsley flakes, pimentoes, shredded cheese and herbed stuffing on top. Drizzle with melted butter.
• Bake in a 350 degree oven for 20 minutes or until bubbly.

Steps:

• Preheat oven to 375 degrees F.
• Pour water into a roasting pan.
• Add vinegar.
• Sprinkle paprika and sugar over the water and mix, removing the lumps.
• Add salt, pepper, onion, tomato, parsley, potatoes, and sliced sausage. Mix well.
• Bake UNCOVERED at 375 1 1/2 - 2 hours. Stir once after 1 hour.
• The potatoes will have a nice red color when they are done.

Steps:

• In a saucepan, heat butter and saute garlic until soft, not browned.
• In a bowl, dissolve the vegetable broth in the boiling water; add to saucepan and simmer for 10 minutes. Turn off the stove, add milk and potatoes and stir well. Increase heat and bring to boil.
• Remove from heat and add the cream, stirring gently. Add salt if necessary.

Steps:

• 1. Mix the flour and salt in a deep mixing bowl.
• 2. Add egg, oil and water to make a medium soft dough.
• 3. Knead dough on a floured surface until the dough is smooth. Do NOT over knead dough or it will become tough!
• 4. Divide your dough into two parts and cover them. Allow to set covered for at least 15 minutes.
• 5. Prepare Filling: Boil potatoes until they are soft. Drain and return to pot.
• 6. Melt butter and oil on medium heat, add onion and garlic and cook about 2 minutes. Just till onions are softened. Lower your heat and cook until onions are lightly browned or carmelized. Season with salt and pepper. ( You can add more butter while cooking to avoid the onions burning)
• 7. Add onions once they are cooled to potatos. Then add cheese. Mash until all large potato lumps are gone and cheese and onions are blended into potatoes. Add salt, pepper and garlic powder to taste. Set aside.
• 8. Prepare pierogies: Roll the dough out thin on a floured surface. Cut circles using a large biscuit cutter, or the mouth of a large glass. Place a spoonful of potatoe and cheese filling in each circle and fold over to make a half circle. Make sure no filling is near the edges. Press the edges together with your fingers to seal each pierogi. Making sure they are sealed well so filling doesnt come out while cooking. Put filled pierogi on a floured surface and cover with a tea towel to keep them from drying up. ( you can seal them with a little water & press down on edges with a fork to help keep them from coming apart while cooking)
• 9. Cooking Pierogies: COOKING: Drop a few pierogies (about 6)into a large quantity of rapidly boiling salted water. (I add oil to the water to help prevent them from sticking together) Do not cook too many at a time or they will not cook correctly. Stir VERY gently with a wooden spoon to separate pierogies and to keep them from sticking to the bottom of the pot or each other. Boil for 3-4 minutes or until they are puffed up. Remove pierogies from water with a slotted spoon or skimmer and transfer to a colander to drain completely. Transfer to a deep dish, and generously add melted butter to prevent them from sticking.
• 10. Serve with melted butter and fried onions To reheat: Pan fry in butter until browned and serve with onions or scallions, or deep fry and brush with butter before serving (I love them this way) Freezing:If you choose not to cook all the pierogies at this time, you can refrigerate uncooked pierogies for several days or freeze them for several months.

Steps:

• In a heavy 10-12 inch skillet, melt the butter and olive oil over med. heat.
• When the foam begins to subside, add the potatoes.
• Turning them frequently with a metal spatula, cook for 15 minutes or until they are tender and golden brown.
• Season with salt and a few grindings of black pepper, then transfer to a heated bowl or platter and serve at once, sprinkled with parsley.

Steps:

• Boil the potatoes with the garlic in salted water until tender. Drain the potatoes, reserving a half cup of the water.
• In a deep pot, heat some oil then add the green onion, parsley, spices, lemon juice, and 1/4 cup of the water. Saute just until the green onions are tender.
• Toss in the cooked potatoes and mix until well combined, adding more water if required and serve.