Search results
Results from the WOW.Com Content Network
Meet chorizo, a type of pork sausage that hails from the Iberian Peninsula. Parts of the pig that are commonly used to make chorizo include the shoulder, jowl, loin and belly, as well as pork fat ...
Add the sausage, onion and garlic and cook until the onion is tender, stirring frequently. Stir the rice, broth and picante sauce in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the peas and cook, covered, for 5 minutes or until the sausage is cooked through and the rice is tender. Stir in the ...
In place of the Portuguese chouriço sausage, we use similarly spiced chorizo and sprinkle just a bit on top to keep the sodium at bay. Serve over rice. View Recipe. Slow-Cooker Korean Beef ...
In this recipe, the sausage meat flavors a creamy soup filled with potatoes, onions, and carrots. Mustard, sage, and thyme all go well with the brats, and making it in a slow cooker saves all ...
For premium support please call: 800-290-4726 more ways to reach us
It’s also delicious, but a different type of sausage entirely. Near me, I’ve found it at Whole Foods and a local cheese store, and I’ve also found it online.
sausage a wide variety blood pudding. The best known and most widespread is "morcilla de Burgos" which mainly contains pork blood and fat, rice, onions, and salt. Botifarra: Catalonia: sausage a type of sausage and one of the most important dishes of the Catalan cuisine. Botillo: Province of León: meat is a dish of meat-stuffed pork intestine.
Migas with Chorizo. There's nothing for a fast dinner like making breakfast for dinner! This recipe goes all out—scrambled eggs with corn tortillas, spicy chorizo, and plenty of toppings—and ...