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This recipe is by Jacques Pepin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A simple, sauceless pizza topped with spicy chorizo, cremini mushrooms, and Jack cheese.
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The spicy sausage in this soup will heat up a cold Wednesday night.
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Delicious paella! You could add additional crab, scallops and mussels if you would like. Place them into the casserole dish during step #5.
cooking.nytimes.com
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
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With only eggs and Mexican-style chorizo, these quick and easy scrambled eggs work well when you're looking for a no-cheese breakfast dish.
Ingredients: chorizo, eggs
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Slices of Hillshire Farm® smoked sausage are simmered in tomato sauce with onions and peppers, spooned into hoagie buns, and baked with shredded mozzarella cheese.
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Chef John pares down classic paella and focuses on technique with his recipe for the famous Spanish dish of saffron rice with chorizo and shrimp.
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Arguably the most popular German sausage.
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Cups made from wonton wrappers are filled with a flavorful cheese and sausage mixture, then baked and topped with sour cream and chopped green onions.
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Traditional Irish comfort food in the form of sausage, potatoes, and vegetables baked in a creamy sauce made with Guinness® stout.
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These peppers are packed with all of the flavor, so you'll never know they're healthy.