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

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

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.

File: Chorizo cortado. jpg | A sliced chorizo sausage

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 a la sidra, ( chorizo sausage prepared in cider )

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.

* Imitation sausage ( soysage, various types of ' salami ', ' bologna ', ' pepperoni ', et al., made of some form of soy )

* Piedmont's risotto al Barolo is made with red wine and may include sausage meat and / or Borlotti beans.

Variations of the gordita include fillings of pork or chicken stew, shredded beef, chicharron, nopalitos, carne al pastor, beans, cheese, rajas ( sautéed strips of chile ), potatoes, eggs with chorizo sausage or picadillo.

For meat fillings, almost all San Francisco taquerias offer a choice of stewed or grilled chicken ( pollo or pollo asado ), grilled beef steak ( carne asada ), barbecued pork ( al pastor ) and braised shredded pork ( carnitas ); many also offer additional ingredients, including pork stewed in green chile sauce ( chile verde ), beef stewed in red chile sauce ( chile colorado ), Mexican sausage ( chorizo ), beef tongue ( lengua ), stewed and shredded beef ( machaca ), stewed beef head ( cabeza ), beef brain ( sesos ), beef eyeball ( ojo ) and shrimp ( camarones ).

It is efficiently absorbed, but only very slowly excreted by organisms ( Croteau et al., 2005 ).

In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne ( which likely consisted of noodles cooked past al dente, and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic ) and it wasn't until decades later that it came to be commonly prepared with oregano or basil.

In Italy, spaghetti is generally cooked al dente ( Italian for to the tooth ), just fully cooked and still firm.

Properly cooked risotto is rich and creamy but still with some resistance or bite: al dente, and with separate grains.

* Black risotto or risotto al nero di seppia made with cuttlefish cooked with their ink-sacs intact, is a specialty of the Veneto region.

Keeping the pasta firm is especially important in baked or " al forno " pasta dishes, where the pasta is cooked twice.

Pasta that is cooked al dente has a lower glycemic index than pasta that is cooked soft.

However, other recipes insist that the bacon be cooked " al dente " in a frying pan, set off to the side, sprinkled with confectioners sugar, and then broiled for about 5 minutes.

Penne is traditionally cooked al dente and served with pasta sauces such as pesto and marinara.

Except for cochinita pibil, one of the common characteristics of Mexican barbacoa is that marinades are not used and sauces are not applied until the meat is fully cooked ( for examples of Mexican marinades, see carne de chango and carne al pastor ).

According to chef Rick Bayless, the name for cajeta came from the Spanish phrase al punto de cajeta, which means a liquid thickened to the point at which a spoon drawn through the liquid reveals the bottom of the pot in which it is being cooked.

The gringa is also extremely greasy, since the carne al pastor used for its preparation is usually made of cooked pork meat often reheated on an oily comal before being placed between the tortillas ( corn flour ).

The cook then reduces this mixture by simmering and it is poured over spaghetti cooked al dente.

* Solomillo al whisky-fried pork scallops, marinated using whisky, brandy or white wine and olive oil

Vini ( DOCG – DOC ): Elenco e Riferimenti Normativi al 07. 02. 2006 published by the Italian Ministry of Agriculture, which lists every DOC and DOCG wine as of February 2006, together with the dates of the decrees by which the appellation was instituted or modified, and the provinces in which the wine is permitted to be produced.

They include, among the first courses, agnolotti " al plin " ( literally " pinched "), the " Tajarin " ( noodles for rich eggs seasoned with various sauces ), risotto of Casale, rice with mushrooms and red wine, vegetable soups, polenta with fried cod or " loan ".

* mid 9th century – Al-Kindi writes on the distillation of wine as that of rose water and gives 107 recipes for perfumes, in his book Kitab Kimia al -` otoor wa al-tas ` eedat ( book of the chemistry of perfumes and distillations.

It entails manifold types of meat, which are generally eaten as follows: achuras ( offal, or the cow's inner parts ), morcilla ( blood sausage ,) and sometimes also a provoleta ( a piece of provolone cheese cooked on the grill with oregano ) are eaten first.

Among the most popular and most common are the Bratwurst ( fry-sausage ), usually made of ground pork and spices, the Wiener ( Viennese ), which may be pork or pork / beef and is smoked and fully cooked in a water bath, and Blutwurst ( blood sausage ) or Schwarzwurst ( black sausage ) made from blood ( often of pigs or geese ).

Some intestines are cooked and eaten as-is, but are more often cleaned and used as natural sausage casings.

Germany, for instance, which boasts more than 1200 types of sausage, distinguishes raw, cooked and precooked sausages.

The cervelat, a cooked sausage, is often referred to as Switzerland's national sausage.

Some typical dishes are caruru, which consists of okra, onion, dried shrimp, and toasted nuts ( peanuts and / or cashews ), cooked with palm oil until a spread-like consistency is reached ; feijoada, a simmered bean-and-meat dish ; tutu de feijão, a paste of beans and cassava flour ; moqueca capixaba, consisting of slow-cooked fish, tomato, onion and garlic, topped with cilantro ; and chouriço, a mildly spicy sausage.

The Chinese dish, nuòmǐ fàn ( 糯米飯 ), is steamed glutinous rice usually cooked with Chinese sausage, chopped Chinese mushrooms, chopped barbecue pork and optionally dried shrimp or scallop ( recipe varies depending on the cook's preference ).

Some of these foods may be cooked or scorched using a dry heat, but the most common means of using a griddle is through shallow frying, where a food product is either cooked in a relatively thin film of oil added by the chef ( like chicken, hash browns, fish, etc .…), or in oil or grease released by the food product as it is cooked ( hamburgers, sausage, bacon and other ‘ greasy ’ foods for example ).

It consists of soft, unsweetened dough biscuits covered in thick " country ", " sausage " or " white " gravy, made from the drippings of cooked pork sausage, white flour, milk, and often ( but not always ) bits of sausage, bacon, ground beef, or other meat.

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 ).

While morcilla in most Spanish-speaking countries is basically cooked pork blood encased in pork intestine casing ( black pudding in English ), longaniza is a thin sausage containing almost any mixture of meat, fat or even cartilage, smoked rather than fresh.

A traditional Portuguese soup, caldo verde, combines pureed potatoes, diced kale, olive oil, broth, and, generally, sliced cooked spicy sausage.

Portuguese feijoada is usually served with rice and assorted sausages, such as chouriço, morcela ( blood sausage ), farinheira, and others, which may or may not be cooked in the stew.

Other Uruguayan dishes include morcilla dulce ( a type of blood sausage cooked with ground orange fruit, orange peel, and walnuts ) and milanesa ( a veal breaded cutlet similar to the German Wienerschnitzel ).

Among the meats: tripe, paws ( batciuà ), chickpeas with head, oxtail ( now cooked with Barbera ) and the cooked sausage.