* Chorizo a la sidra-chorizo sausage slowly cooked in cider

File: Chorizo cortado. jpg | A sliced chorizo sausage

* # 5, Chorizo ( nickname: Cinco ) is a chorizo and wears a sombrero.

Chorizo ( pork sausage ), morcilla ( blood sausage ), chinchulines ( chitterlings ), mollejas ( sweetbread ), and other parts of the animal are enjoyed.

* Chorizo al vino-chorizo sausage slowly cooked in wine

A local type is the salchicha Argentina, criolla ( Argentinian sausage ) or parrillera ( literally barbecue-style ), made of the same ingredients as the Chorizo but thinner.

In early 2011, Falls Brands ' Old Fashioned Basque Chorizo sausage won the " Hold The Mustard " award presented by the National Meat Association ( NMA ) every year during their annual, " NMA Annual Gourmet Sausagefest.

Chorizo can be a fresh sausage, in which case it must be cooked before eating.

The Chorizo sausage ( to salute the region's growing Latino population ) was added on July 29, 2006 for one race, and became a full-time participant in 2007.

When pronounced in Spanish, " Linda Jo Rizzo " sounds like " Lindo Chorizo " ( beautiful sausage ).

* Chorizo: spicy pork sausage, seasoned with garlic and red chile, usually used in ground or finely chopped form as a breakfast side dish or quite often as an alternative to ground beef or shredded chicken in other dishes.

The gourmet cuisine seen throughout the film was prepared by chefs from the Food Network, and recipes for many of the dishes, including Lobster Salad in Potato Leek Nests, Duck Hash on Toasted Baguette, Spiced Lamb Shanks with Blood Orange Relish, Roasted Quail with Brioche and Chorizo Stuffing, Risotto Barolo with Roasted Vegetables, Bananas Foster, and Poulet Tchoupitoulas, were available on the network's website.

Chorizo can be eaten as is ( sliced or in a sandwich ), grilled, fried, or simmered in apple cider or other strong alcoholic beverage such as aguardiente.

Fabada is made with dried large white beans ( fabes de la Granja, soaked overnight before use ), shoulder of pork ( Lacón Gallego ) or bacon ( tocino ), black pudding ( morcilla ), chorizo, and often saffron ( azafrán ).

The individual meals, which cater to South American tastes, consist of a breakfast, a lunch, and a main meal ( Tamal, Envueltos, Lentejas con chorizo, Arvejas con carne, Garbanzo a la madrileña, Arroz atollado, Ajiaco con pollo, Sudado con papas y carne, etc.

The gastronomy of Jaen is very varied, emphasizing local dishes such as the pipirrana ( tomato, green peppers, breadcrumbs, garlic shoots, olive oil, vinegar, salt and hard-boiled egg ); " spinach a la Jaén " ( garlic, croutons, spiced sausage, bayleaf, egg, orange zest and vinegar ); " rice a la Jaén " ( very weak ), " veal with chopped garlic ", " trout from the rivers of Jaén " ( trout, butter, chunks of ham with bacon, parsley, white wine and salt ), " ajo blanco a la Jaén " ( raw almond, olive oil, eggs, garlic, salt, vinegar and water ).

People dress in traditional clothing and traditional foods such as arroz a la tumbada ( rice cooked in fish broth ), pescado a la veracruzana ( fish, with tomatoes, olives, chillies, and onions ), white gorditas ( a sweet bread, about the size and shape of an English muffin, longaniza ( a type of sausage ), enchiladas, naranjas rellenas ( stuffed oranges ), and dulce de leche ( similar to caramel candy ).

* Festival de la Longaniza-Celebrated its first year on June 26 – 28, 2009, it was the life long dream of Don Jose A. Carmona " Don Toño " to establish it to celebrate his legacy with his children ( his own recipe for seasoning the sausage ) and bring another special celebration to the mountain town and celebrate something as delicious as " longaniza ".

In Thai, the Chinese sausage la chang is called kun chiang () after its name in the Teochew dialect ( kwan chiang in Teochew ), the dominant Chinese language within the Thai Chinese community.

He also compiled various vocabularies, including a Dictionnaire de la langue amariñña ( Paris, 1881 ), and prepared an edition of the Shepherd of Hermas, with the Latin version, in 1860.

His work had also gained the attention of several people who were later to give him work, including Stanslas de la Roche Toulay, who had prepared the design for the metalwork of the Bordeax bridge, Jean Baptiste Krantz and Wilhelm Nordling.

Seafood is commonly prepared in states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, à la veracruzana.

Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, à la veracruzana.

Mignet's Histoire de la révolution française ( 1824 ), in support of the Liberal cause, was an enlarged sketch, prepared in four months, in which more stress was laid on fundamental theories than on the facts.

The methodical prince of Orange, the fiery Bernhard, the soldierly Cardinal de la Valette and the stubborn and astute Harcourt had each contributed much to the completeness of Turenne's training, and he took the field in 1644 prepared by genius and education for the responsibilities of high command.

To whom it may be solemnly explained that the comestible known as toad in the hole is really not a toad, and that ris de veau à la financière is not the smile of a calf prepared after the recipe of a she-banker.

A dish prepared à la Grenobloise ( in the Grenoble manner ) has a garnish of small croutons along with brown butter, capers, parsley, and lemon.

The original menus that offered consumers choices were prepared on a small chalkboard, in French a carte ; so foods chosen from a bill of fare are described as " à la carte ," " according to the board.

The past participle, similarly agreeing with the subject of ser or estar, can be used to form, respectively, the " true " passive voice ( e. g. Los platos fueron preparados en la mañana ' The dishes were prepared in the morning ') or the " passive of result " ( e. g. Los platos ya están preparados ' The dishes are already prepared ').

Martin prepared his first English album in 1999, as the first and most prominent single was " Livin ' la Vida Loca ", which reached number one in many countries around the world, including the United States, the United Kingdom, Argentina, Australia, Brazil, France, Greece, India, Israel, Italy, Japan, Guatemala, Mexico, Russia, Turkey and South Africa.

Elena Molokhovets ' classic Russian cookbook ( 1861 ) gives the first known recipe for Govjadina po-strogonovski, s gorchitseju " Beef à la Stroganov, with mustard " which involves lightly floured beef cubes ( not strips ) sautéed, sauced with prepared mustard and bouillon, and finished with a small amount of sour cream: no onions, no mushrooms.

A very similar confection is sucre à la crème ( literally " sugar with cream "), a Québec confection traditionally prepared during the winter holiday season.

Ezio's act 2 aria of heroic resolution E ' gettata la mia sorte (" My lot is cast, I am prepared for any warfare ") is a fine example of a characteristic Verdian genre, and it achieved fame in its own time with audiences in the context of the adoption of a liberal constitution by Ferdinand II.

Passionately religious, devoted body and soul to his Order and faith, Jean de la Valette was prepared to suffer all to the death rather than yield a foot to the hated infidel.

Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer ( for example lapin à la Gueuze ), gin, cider, or vegetable juice may be added when the dish is assembled.

Another important festival is the Folixa na Primavera in April, which includes dance and music performances from the nine Celtic nations, food, drink and especially cider, ( sidra ).

* Tacos de Asador (" spit " or " grill " tacos ) may be composed of any of the following: carne asada tacos ; tacos de tripita (" tripe tacos "), grilled until crisp ; and, chorizo asado ( traditional Spanish style sausage ).

Consequently, paella recipes went from being relatively simple to including a wide variety of seafood, meat, sausage, ( even chorizo ) vegetables and many different seasonings.

These are chorizo ( moister and fresher than its Spanish counterpart ), longaniza ( usually very similar to chorizo but longer and thinner ), morcilla or relleno ( blood sausage ), and salchichas ( often similar to hot dogs or Vienna sausages ).

The most common Mexican sausage by far is chorizo.

For example, Pamplona-style chorizo is a thicker sausage with the meat more finely ground.

Salchichón is another cured sausage without the pimentón seasoning of chorizo, but flavoured with black peppercorns instead.

The version of these dishes con todos los sacramentos ( with all the sacraments ) adds to chorizo other preserved meats such as tocino ( cured bacon ) and morcilla ( Spanish blood sausage ).

Quality chorizo is made from good cuts of pork stuffed in natural casings, while some of the cheapest commercial styles use variety meats stuffed in inedible plastic casing to resemble sausage links.

Puerto Rican chorizo is a smoked, well-seasoned sausage nearly identical to the smoked versions in Spain.

In Argentina, Uruguay, Peru and Colombia, chorizo is the name for any coarse meat sausage.

Because of this, it is known for Spanish-style cured meats and sausage such as jamón serrano ( serrano ham ), botifarra ( Catalán sausage ), and Spanish chorizo sausage.

Other popular items include chorizo ( a spicy sausage ), facturas ( Viennese-style pastry ), and Dulce de Leche, a sort of milk caramel jam.

The Argentine barbecue asado, includes various types of meat, among them chorizo, sweetbread, chitterlings, and morcilla ( blood sausage ).

These usually have savoury fillings of green papaya, mung beans, and sometimes chopped Ilocano sausage ( chorizo ) and egg yolk.

Boliche is a beef roast, stuffed with chorizo sausage and hard boiled eggs.

Other traditional sandwiches include pan con timba ( bread with guayaba paste and cream cheese ), pan con chorizo also known as choripán ( Cuban bread with thin cut Spanish chorizo sausage ), and the frita.

It is usually accompanied with chorizo ( fried sausage ) making it a savory combination.

It is made with flour and yeast and stuffed with pork loin, spicy chorizo sausage and hard-boiled eggs.

The final cured product tends to be thinner than traditional chorizo or sausage, with a diameter of approximately 25 mm.