Caldeirada is a Portuguese and Galician fish stew consisting of a wide variety of fish and potatoes, along with other ingredients A fishermen's stew, the dish has been described as "a fish muddle that varies from town to town and depends on what the fishermen have managed to catch.

Recipe

In a large saucepan, heat oil over medium low heat, add onion, peppers, garlic and cook, stirring occasionally, until onion softens, about 10 minutes. Reduce heat to low, cover and cook 10 minutes more, stirring occasionally.

Add potato, tomato, wine, broth if using, bay leaves, peppercorns, and saffron; bring to a simmer, cover, and cook until potato is just tender, about 20 minutes.

Arrange fish cubes over onion mixture, then layer on shrimp, then mussels and clams; cover, cook until shells open, about 6 to 8 minutes (discard any shells that do not open).

Ladle stew into serving bowl and garnish with cilantro. Meanwhile, prepare the garlic toasts by rubbing the cut side of the garlic over the toast; serve with stew.

Traditional authentic Portuguese Alcatra is cooked in a ceramic deep pot that is called alguidar de barro but you can definitely use a deep stock pot or slow cooker (crock pot) to prepare this tender authentic juicy beef stew. Just follow the same instructions as the traditional way.

Recipe

• 1/4 lb bacon, cut small
• 4 pounds beef chuck roast or beef rump roast
• 2 cups white wine or red wine
• 2 cup water
• 1 large onion sliced into rings
• 4 whole cloves
• 4 bay leafs
• 1 1/2 teaspoon salt
• 3 garlic cloves crushed
• tomato paste 6 teaspoons
• 5 teaspoons butter (1/3 stick )
• 1 tablespoon whole allspice
• 1/4 teaspoon cinnamon
• 14 peppercorns
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground white pepper

Rice pudding is a dish made from rice mixed with milk, eggs, cinnamon and sugar. Variants are used for either desserts or dinners. When used as a dessert, it is commonly combined with a sweetener such as sugar.

Bring water to a boil in medium saucepan.

Add rice and cover, simmering for 20 minutes.

Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.

It will also thicken some while cooling.

Pour into one large serving plate and remove lemon rind.

Spread flat and allow to cool on wire rack.

You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.

Serve at room temp, but refrigerate uneaten portion.