|by Louise Spilsbury|
This title is part of a series that introduces young readers to key foods, looking at how they reach our plate, and what they provide nutritionally.
1 - 10 of 50 for linguica peppers
Result Page: 1
Slice chourico or linguica and saute in ... start of cooking instead of using the canned beans. Add the potatoes and kale at the last half hour. Serves 4
Cooks Note: Although ... moist but not wet. Taste and adjust seasonings, adding salt, pepper, garlic powder and onion powder, or cayenne pepper, if desired.
Take skin off linguica and break into ... off fat. Parboil peppers, drain and ... into a pan with tomato sauce. Cook on low flame until peppers are done.
Dice peppers and onions and ... Skin and cut linguica and chourica into ... green peppers, and onions. Let simmer 1/2 hour. Serve on Portuguese rolls (pops).
Cut linguica in 1/4-inch thick rounds. Cut green peppers julienne style. In ... for about 20 minutes. Salt to taste. Serve with mashed or boiled potatoes.
Cut cabbage into ... 1 teaspoon red peppers. Cook simmering ... fresh French bread, or sourdough bread and butter; dip into soup for the ultimate fantasy!
Peel and cube ... with salt and pepper. Add the ... potatoes, and beans. Boil until potatoes, kale, cabbage are cooked. Let rest for an hour. Serve with bread.
Place butter and oil in skillet, add onion, pepper and linquica. Saute ... half and fold over. Season with salt and pepper to taste and serve straoght away.
Soak beans overnight in 1 quart water and 1 teaspoon salt. Drain. Add remaining ingredients except sausage and cabbage with 8 cups water. Simmer ...
INGREDIENTS ARE MEASURED ... Add salt, red pepper and black pepper. ... kale and macaroni, boil. Reduce heat, simmer until kale and macaroni are tender.
Result Page: 1
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