|Food in England|
|by Dorothy Hartley|
First published in 1954 and the bible of English cooks ever since, Dorothy Hartley's FOOD IN ENGLAND is now back in print after many years.
Results 1 - 10 of 47 for portuguese sausage
Result Page: 1
Cooks Note: Although ... all ingredients except sausage. Home made ... adding salt, pepper, garlic powder and onion powder, or cayenne pepper, if desired.
Saute until the sausage is almost done. ... rice. Let simmer until all the water is gone. Can also be made with chicken or shrimp instead of the sausage.
Remove skin from chourico and cut into small pieces. Chop onion, cut green peppers into strips, add tomato sauce and paste. Mix well. Bake at 375 ...
Bring 3 cups ... large saucepan. Pierce sausage several times and ... be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)
Soak beans overnight. ... smoke, Worcestershire sauce, Portuguese sausage, tomatoes, tomato ... and pepper to taste. Refrigerate and serve 2 days later.
Slice cabbage into ... beans, tomato paste, sausage, garlic, pepper ... to make this Portuguese soup. He is Sicilian and Portuguese descent, born in Hawaii.
Peel and cut ... salt, meat and Portuguese sausage to the pot ... the bottom of the pan. Simmer and keep covered until potatoes and macaroni are cooked.
Put sausage, ham hock, ... cooking 1 1/2 hours, stirring occasionally. Stir in undrained beans and cook a few more minutes, adding more water if necessary.
Combine all ingredients. Cook 3-4 hours.
Soak beans overnight. Drain, cover beans with water about 3 inches above beans. Add next 6 ingredients. Bring to a boil and simmer. When beans are ...
Result Page: 1
top of page