Portuguese Spice Blend

PORTUGUESE SPICE BLEND

needed a spice blend for sausage and other recipes.

Time: 5 minutes

Steps:

  • grind paprika , pepper , parsley , chili powder , cumin , oregano , lemon zest , cinnamon , ginger , cloves , allspice , nutmeg and bay leaf together


portuguese spice blend image

Number Of Ingredients: 13

Ingredients:

  1. paprika
  2. pepper
  3. parsley
  4. chili powder
  5. cumin
  6. oregano
  7. lemon zest
  8. cinnamon
  9. ginger
  10. clove
  11. allspice
  12. nutmeg
  13. bay leaf


PORTUGUESE SPICE BLEND

Make and share this Portuguese Spice Blend recipe from Food.com.

Recipe From food.com

Provided by Dienia B.

Time 5m

Yield 1 batch

Steps:

  • Grind paprika, pepper, parsley, chili powder, cumin, oregano, lemon zest, cinnamon, ginger, cloves, allspice, nutmeg and bay leaf together.


Portuguese Spice Blend image

Number Of Ingredients: 13

Ingredients:

  • 5 tablespoons paprika
  • 1 teaspoon pepper
  • 1 teaspoon parsley
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon lemon zest
  • 1 teaspoon cinnamon
  • 1/8 teaspoon ginger
  • 1/8 teaspoon clove
  • 1/8 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1/4 bay leaf


MOROCCAN SPICE BLEND

For years, we've enjoyed dishes flavored with this version of ras el hanout, a Moroccan spice blend we use on everything from lamb stew to scrambled eggs. -Carol Ward, Deming, New Mexico

Recipe From tasteofhome.com

Provided by Taste of Home

Time 5m

Yield 1/4 cup.

Steps:

  • Combine all ingredients; store in an airtight container.


Moroccan Spice Blend image

Number Of Ingredients: 10

Ingredients:

  • 1-1/4 teaspoons ground allspice
  • 2 teaspoons ground nutmeg
  • 1-1/2 teaspoons coarsely ground pepper
  • 1-1/2 teaspoons ground mace
  • 1 teaspoon ground cinnamon
  • 1-1/2 teaspoons ground cardamom
  • 2 teaspoons ground ginger
  • 2 teaspoons salt
  • 1 teaspoon ground turmeric
  • 1/8 teaspoon saffron threads or 1/2 teaspoon additional ground turmeric


ALL-PURPOSE MEAT SEASONING

My wonderful mother-in-law, Margarette, gave me this meat seasoning recipe. I like to sprinkle it over boneless pork tenderloin before baking. -Rebekah Widrick, Beaver Falls, New York

Recipe From tasteofhome.com

Provided by Taste of Home

Time 10m

Yield 1-1/2 cups.

Steps:

  • Combine all ingredients. Transfer to an airtight container. Store in a cool dry place up to 1 year.


All-Purpose Meat Seasoning image

Number Of Ingredients: 8

Ingredients:

  • 3/4 cup packed brown sugar
  • 3 tablespoons kosher salt
  • 3 tablespoons paprika
  • 3 tablespoons chili powder
  • 2 tablespoons garlic powder
  • 2 tablespoons onion powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano


HOMEMADE PORTUGUESE CHICKEN

This Portuguese chicken can be baked or grilled. You may double or triple the recipe (or more if required) for bigger batches of chicken. An easy recipe to make several servings for a party!

Recipe From allrecipes.com

Provided by Juliette D.

Time 9h10m

Yield 4

Steps:

  • Combine lemon juice, oil, garlic, paprika, oregano, 1 teaspoon salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until very smooth.
  • Score chicken legs a few times using a knife and place in a resealable bag or a bowl. Pour about 1/3 cup of sauce over chicken and toss well. Season with additional sea salt. Cover or seal and marinate chicken in a refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
  • Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a baking dish and cover with aluminum foil.
  • Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with extra marinade. Cover baking dish with foil once again and bake for another 20 to 25 minutes. Remove foil and bake until no longer pink in the center and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).


Homemade Portuguese Chicken image

Number Of Ingredients: 12

Ingredients:

  • ¼ cup lemon juice
  • 4 tablespoons olive oil
  • 4 cloves garlic, peeled
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1 teaspoon chili powder, or to taste
  • 1 teaspoon red pepper flakes, or to taste
  • 1 bay leaf
  • ½ teaspoon ground black pepper
  • 4 chicken leg quarters
  • 1 pinch sea salt to taste


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