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March 2019

Soup Recipes

Lamb Recipes

Granny's Broth Cawl Marngu Welsh

Granny's Broth Cawl Marngu Welsh Recipe
2 lb Best end of neck Welsh lamb 1 Small swede (Turnip) 1/2 lb Carrots 1 lb Potatoes 2 Large le...

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Morisqueta Con Chorizo Recipe

Morisqueta Con Chorizo recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Morisqueta Con Chorizo recipe  PDF


Jim Vorheis 2 tb Lard or safflower oil
6 oz 3 to 4 inch chorizo, skinned
3 tb Finely chopped white onion
1/2 lb Tomatoes, finely chopped,
unpeeled (about 1 cup Firmly packed) 3 c Cooked rice
Sea salt to taste Boiled Rice with Chorizo Heat the lard in a large frying pan, crumble the chorizo into it, and cook over low heat, stirring from time to time, until it is well heated through and beginning to fry. Remove with slotted spoon and set aside. Remove all but 3 tablespoons of the fat or add fat to make that amount. Add the onion and fry for 1 minute or until transparent but not browned. Add the chopped tomatoes and cook, stirring from time to time, over fairly high heat until reduced about 3 minutes. Stir in the chorizo and rice, add salt to taste, and keep turning over carefully until the rice is well heated through and all the flavors are combined. Serve as a dry soup alone. The Art of Me ican Cooking From the collection of Jim Vorheis

Morisqueta Con Chorizo recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
793 people have voted
Last Reviewed on 2019-03-22



Friday, Mar 22 2019 Download & Print Morisqueta Con Chorizo recipe  PDF   Soup recipes RSS   New

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Avovado Relish From The Mesa Grill
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1 Ripe Avocado, peeled, pitted and diced 1 tb Red Onion, diced 1 tb Jalapeno, seeded and amp minced 1 tb Lime Juice, fresh 1 tb Chilantro, chopped Salt and Pepper to taste In a non corrosive bowl, combine ingredients. Cover and refrigerate. Return to room temperature before serving. From the Mesa Grill (102 5th Ave., NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd ...

Cooking Magazines: Avocado Recipes » March 2019   Avocado recipes RSS   New

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