eat and add the sausage, cooking until the sausage sweats fat
Cover meat, linguica and onion with water and bring to a boil. Add the soaked dried chickpeas if you are using them.
Cook until meat is fork-tender (2 1/2 to 3 hours over medium heat).
When meat is cooked, add the peeled and chopped vegetables (and canned chickpeas if you are not using dried kind).
Add more liquid as needed while ingredients are cooking.
I drain off most of the liquid when the soup is done and cook the rice in it.
Add the sprig of spearmint for last few minutes of cooking.
side.
Saute garlic use cooking oil to taste. stir in
inutes. (The fish will finish cooking during this time.) If you
Boil ham hocks in 2 quarts water until tender.
Cut meat from bones; replace meat in pot.
Add all ingredients except cabbage and macaroni; salt and pepper to taste.
Simmer 1 hour, stirring frequently.
Add a little water if too thick.
Finally, add cabbage and macaroni and continue cooking until macaroni is tender.
Serves 10 to 12.
Put sausage, ham hocks, onion and water into large pot.
Cover and cook on low heat for 1 hour.
Remove meat from ham hocks.
Put meat back into soup and add carrots, potatoes, cabbage and tomato sauce.
Cover and continue cooking for 1 1/2 hours, stirring occasionally.
Stir in undrained beans and cook a few more minutes, adding more water, if needed.
Serves 10 to 12.
Best if refrigerated overnight, skimming off excess grease before heating.
dd the chourico and continue cooking until the onions are caramelized
ven. Add bay leaves, Gouveia Portuguese sausages, 1-teaspoon sea salt
In a large pot over low heat, combine sausage, ham hocks, onion and water. Cover and simmer 1 hour.
Remove ham hock from soup, remove meat, tear into small pieces, and return meat to pot. Stir in carrots, potatoes, cabbage and tomato sauce. Cover and continue cooking 60 to 90 minutes more.
Stir in beans and pasta, adding more water as needed, and cook until heated through and pasta is tender, 10 minutes.
Combine the beef stock, chicken stock, beans, onion half, garlic cloves, salt, black pepper, and thyme in a slow cooker; cook on Low for 8 hours to overnight. Remove and discard the onion and garlic.
Switch slow cooker to 'Keep Warm' setting. Add the andouille sausage to the stock mixture; continue cooking until you can smell the sausage, about 1 hour. Stir the kale, celery, carrots, and garlic salt into the soup; cook until the carrots are tender, about 1 hour more.
0 minutes; uncover and continue cooking until meat is browned and
eat to room temperature before cooking.
To cook, remove pork
Place potatoes, carrots, celery and onion in a pot. Add wine, sugar, salt, oil and chicken broth. cover the pot and bring to a boil. reduce heat and simmer for 15 minutes.
While the veggies cook, brown the chorizo in a nonstick skillet over med-high heat.
Uncover the veggies and add in the chorizo and the tomato sauce. Set cooked chicken into the pot and heat through for 5 minutes. Adjust seasoning to taste. ladle the Portuguese Chicken into shallow bowls, garnish with parsley and serve with the crusty bread for dipping.
Soak beans overnight in cold water. In morning, drain beans.
(\"OR\" used canned beans and cut down cooking time.).
In large pot, add beans, onions, sausage, kale, salt/pepper, vinegar, beef broth and 2 cups of the water.
Bring to boil. Reduce heat, cook gently for 3 hours.
Add potatoes and 1 or 2 cups more water.
Continue cooking until potatoes are tender.
om/ For more indonesian cuisine recipes.
ll ingredients except pork and cooking oil and pour over pork
Heat Portuguese sausage in microwave on High for 5 minutes or until done.
Place on paper towel to remove oil.
Using a microwavable container, mix together chilies and Portuguese sausage.
Place onion, pepper and celery on top of meats and microwave on High for 5 minutes.
Mix meats with vegetables and heat on High for 5 minutes.
-2 minutes.
Add Portuguese Wine (Vinho Verde) and reduce
Spray 12 muffin cups with cooking spray.
Place the pie
Preheat oven to 350 degrees.
Spray one large loaf pan with the cooking spray and set aside.
In a large bowl, combine flour, sugar, cocoa, cloves and baking powder.
Add eggs, honey, milk and butter; combine well.
Pour mixture into prepared pan.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.
Let cool, then drizzle melted chocolate over the top.