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It’s often served with eggs, refried beans, queso fundido and seafood, and it’s also a main ingredient in choripán, a grilled chorizo sandwich eaten throughout Central and South America. But ...
This recipe goes all out—scrambled eggs with corn tortillas, spicy chorizo, and plenty of toppings—and still takes just 15 minutes to make. Get the recipe for Migas with Chorizo . Becky ...
We LOVE a big breakfast featuring all the usual suspects—fluffy scrambled eggs, crispy hash browns, a plate of breakfast sausage, and a pile of sautéed spinach for good measure. This casserole ...
This breakfast casserole is a natural make-ahead choice, as the egg mixture needs plenty of time to soak into the bread before baking. Plus, it's equally delicious hot, room temperature or cold ...
Once well cooked on the grill, those vegetables are peeled or sliced in strips, the seeds removed, and seasoned with olive oil and salt, and sometimes with garlic as well. Esqueixada: Catalonia: salad: a salad that consists of shredded salt cod, tomatoes, onions, olive oil and vinegar, salt, and sometimes a garnish of olives or hard-boiled eggs.
Cook the pasta in salted, boiling water until desired doneness. Meanwhile, heat the oil in a medium-sized pan over medium-high heat. Add the chorizo slices to the pan and cook them until they are crispy but still juicy, about 4 minutes — move the chorizo to a bowl double-lined with paper towels.
To serve, divide the chorizo and thyme among 4 plates, top each with an egg, and garnish with the reserved garlic. Sprinkle with sea salt and drizzle the reserved cooking oil over each plate.
3 1 / 2 oz 1 package (about 3 1/2 ounces) chorizo sausage, cut up; 1 medium onion, chopped (about 1/2 cup) 2 clove garlic, minced; 3 / 4 cup uncooked regular long-grain white rice; 1 3 / 4 cup Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic) 1 / 2 cup Pace® Picante Sauce; 1 / 2 cup frozen pea; chopped fresh cilantro ...