rosciutto and half of the chourico.
Roll out 2nd part
nd pepper.
Add the chourico and continue cooking until the
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.
he potatoes soften, simmer the chourico in a smallish sauce pan
food processor.
Put chourico in saucepan, cover with water
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.
ver medium heat. Cook the chourico in the hot oil for
50 degrees.
Grind the chourico, onion in a food processor
brown the ground beef and chourico with onion until meat is
he chunks of hake, the chourico, tomatoes, peppers, and potatoes in
ven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt
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.
-2 minutes.
Add Portuguese Wine (Vinho Verde) and reduce
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.
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.
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.
Place kidney beans, chourico and
chicken in a large pot; cover with water.
Add salt and simmer until almost cooked.
Add kale, the potatoes and the macaroni and cook until done.
Add a paste of 1/4 cup flour and water to soup and cook about 5 minutes longer adjust seasoning to taste.
he garlic and half the chourico and cook for 2 minutes
Scatter, in order, the chicken, chourico, red onion, banana peppers, pizza