|The Haggis: A Little History|
|by Clarissa Dickson Wright|
The author, one of the "Two Fat Ladies" of television cookbook fame, handles the history of the haggis with aplomb in this little cookbook.
1 - 10 of 78 for linguica
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Place butter and oil in skillet, add onion, pepper and linquica. Saute over high heat for several minutes until lightly browned. Add cheese. Beat ...
In large pan (3 quart) cover linguica with water. Bring ... fresh water and simmer 1-2 hours or until potatoes are soft enough to begin thickening juice.
Shallow pan, 12 ... chops. Slice the linguica and spread over ... degrees for 1 hour. At the end of the hour, remove foil and cook, uncovered, for 15 minutes.
Use 1 pound of linguica per loaf. Leave ... rub melted butter on top. Tuck sides of loaves under. Bake at 350 on cookie sheet until brown. HAPPY EATING!
Cut linguica into small pieces ... 375°F oven until heated through, about 15 minutes. Remove foil and bake for another 10 minutes or until cheese is bubbly.
Take skin off linguica and break into ... into small pieces. Put all ingredients into a pan with tomato sauce. Cook on low flame until peppers are done.
Rinse beans until ... sauce. Cut up linguica into 1/2 slices. ... to beans, cook another 30-40 minutes. Slice French bread and you have a wonderful meal.
Cut linguica in 1/4-inch thick ... stirring often. Add tomato sauce, continue frying for about 20 minutes. Salt to taste. Serve with mashed or boiled potatoes.
Dice peppers and ... Skin and cut linguica and chourica into ... ketchup, green peppers, and onions. Let simmer 1/2 hour. Serve on Portuguese rolls (pops).
Soak beans overnight ... over top. Fry linguica and bacon. Bring beans to a boil and add remaining ingredients and cook 3-4 hours. Do not let liquid boil dry.
Result Page: 1
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