|Is There a Nutmeg in the House?|
|by Elizabeth David|
Along with M.F.K. Fisher and Julia Child, Elizabeth David changed the way we think about and prepare food.
Tip: Try chorizo sausage for more results.
1 - 10 of 20 for mexican chorizo sausage
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Add all ingredients ... Fry like pork sausage without adding fat. ... Pack the uncooked chorizo in a glass ... refrigerator. It will keep for several weeks.
Brown meat and ... 15 minutes to blend seasonings. Continue simmering until liquid is reduced. Serve in Mexican dishes or as filling for stuffed peppers.
In large bowl place all ingredients. Mix well with hands until you get a homogeneous mixture. Store in air-tight container, refrigerated. Let cure at ...
Brown meat and ... to medium heat, stirring occasionally until liquid is reduced. Use as ingredient in Mexican dishes or as filling for stuffed peppers.
Combine all ingredients ... into patties or sausage rolls. Use as you do commercial chorizo. The reason for making chorizo is to control the fat content.
If you don't ... Cure for 4 days. Make patties and freeze after 4 days. Goes good with eggs. The spiced chili powder can be found in Mexican grocery stores.
Brown meats together; drain well. Layer the meat mixture, refried beans, green chilies, Cheddar cheese, and taco sauce. Top with guacamole mixture. ...
Simmer together until spices absorbed by beans.
Brown sausage in small skillet; ... until cheese melts. Garnish with avocado and tomato slices and serve immediately with warm tortillas or tortilla chips.
Fry and crumble chorizo; drain. Mix ... milk. Fold in sausage and spoon into ... greased. Bake in 375 degree oven for 9 to 11 minutes. Makes 24 biscuits.
Result Page: 1
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