nd pepper.
Add the chourico and continue cooking until the
ver medium heat. Cook the chourico in the hot oil for
In large Teflon coated frypan, heat olive oil over medium heat.
Cook chourico sausage, onion and garlic until sausage is cooked through and vegetables are softened and begin to brown. Remove chourico and set aside.
50 degrees.
Grind the chourico, onion in a food processor
brown the ground beef and chourico with onion until meat is
rosciutto and half of the chourico.
Roll out 2nd part
Grind or chop chourico.
Remove strings from celery.
Remove seeds from sweet peppers.
Peel onions and chop all veggies. Place in pan and add ketchup, enough to cook for 1 hour.
Good warm or cold; can also be frozen for future use.
Remove skin from meat; break meat apart with fingers into bite sizes.
Set aside.
Peel and cube potatoes, bite size; set aside. Peel and chop onion and garlic.
In stew pot, saute onion and garlic in the olive oil and water.
When onion is transparent, add chourico and linguica.
Add water to cover meat.
Cook 20 minutes. Add water as needed.
Add seasonings to taste.
Add potatoes. When potatoes are cooked, add the peas (liquid from peas also). Remove from heat.
Serve with bread.
In a slow cooker, combine the Chourico , green pepper, onion, tomato paste, wine, water, and crushed garlic.
Stir so that everything is evenly distributed.
Cover, and set on Low.
Cook for 8 hours.
Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate.
Serve over rice, or with Portuguese rolls.
Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.
Cook the chourico in a soup pot over medium-high heat until it releases some oil. Add the chopped onion; stir and cook until the onions are soft, about 5 minutes. Mix in the garbanzo beans, diced tomatoes, sweet potatoes, vegetable broth, and thyme. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the sweet potatoes are soft, about 10 minutes.
Stir the baby spinach into the soup and continue cooking for 5 minutes. Season with salt and pepper to taste.
Scatter, in order, the chicken, chourico, red onion, banana peppers, pizza
arlic is fragrant, add the chourico, onion, and red pepper flakes
Place the water, chourico, potatoes, cabbage, carrots, onion, celery, canned vegetables, parsley, garlic powder, celery salt, and red pepper in a large pot. Bring to a simmer over high heat, then reduce heat to medium-low and continue to simmer the soup until the vegetables are tender, about 40 minutes. If soup is too thin, stir in cornstarch dissolved in water to thicken.
he potatoes soften, simmer the chourico in a smallish sauce pan
In a large pot, cook chourico or sausage over low heat.
Sift flour, measure, and sift with baking powder, salt, and sugar.
Add milk, popped corn, egg, and butter.
Heat chourico in microwave for two minutes.
Pat heated chourico with a paper towel to absorb grease.
Add chourico, onion, and rosemary.
Fill well-oiled muffin tins 2/3 full.
Bake in hot oven (435 F) 20 minutes.
Makes 12 muffins.
Serve warm.
he garlic and half the chourico and cook for 2 minutes
food processor.
Put chourico in saucepan, cover with water
Heat oven to 350\u00b0.
Steam quahogs.
Put bread pieces in a bowl and soak in clam broth from quahogs until soggy.
Fry onions and chourico; simmer 20 minutes.
Add mixture to bread in a large bowl and mix well.
Add spices.
Mix and put into a 9 x 13-inch roasting pan.
Bake for 20 minutes.
Cool.
Stuff shells (open) and sprinkle with parsley.
Bake for another 30 minutes.