Katsons Chamorro Chorizo Lasagna Recipes

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CHORIZO AND POLENTA LASAGNA



Chorizo and Polenta Lasagna image

Provided by Guy Fieri

Time 2h

Yield 6 servings

Number Of Ingredients 22

1 quart low-sodium chicken stock
1 1/4 cups quick-cooking polenta
Kosher salt
2 tablespoons unsalted butter, melted
1 tablespoon extra-virgin olive oil
1 small onion, diced
1 pound ground pork
2 tablespoons paprika
1 tablespoon granulated garlic
1 tablespoon onion powder
1 teaspoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly cracked pepper
2 tablespoons red wine vinegar
4 cloves garlic, minced
1 14-ounce can diced fire-roasted tomatoes
1 bunch Swiss chard
1 tablespoon extra-virgin olive oil, plus more for the pan
1 clove garlic, minced
Kosher salt and freshly cracked pepper
1/2 cup grated fontina cheese
1/2 cup grated mozzarella cheese

Steps:

  • Make the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with 1/2 teaspoon salt; cover and cook over medium heat, 5 to 6 minutes. Finish by folding in the melted butter. Keep warm.
  • Make the chorizo sauce: Coat a large saute pan with the olive oil and set over medium-high heat. Add the onion and cook, stirring, until almost translucent, about 10 minutes. Add the ground pork and brown 4 to 5 minutes, breaking it up with a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 1 more minute to toast the spices, then add the vinegar, minced garlic and tomatoes. Simmer until the sauce is thickened and reduced, about 15 minutes. Taste and season once more with salt and pepper. Keep warm.
  • Make the lasagna: Wash, drain and finely slice the chard. Heat the olive oil and garlic in a large skillet over medium-high heat; add the chard and saute 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.
  • Preheat the oven to 350 degrees F. Lightly oil a 9-inch-oval or 8-inch-square flameproof baking dish. Pour half of the polenta in the dish and spread out evenly. Top with half of the chorizo sauce and all of the chard. Sprinkle with half of each cheese. Top evenly with the remaining polenta, then the remaining chorizo sauce and finally the remaining cheese. Cover with aluminum foil, place the dish on a sheet tray and bake 30 minutes. Turn on the broiler. Remove the foil and broil until the cheese is golden and bubbly, about 3 more minutes. Let sit for 25 minutes before serving.

SPEEDY CHORIZO RAGU LASAGNE



Speedy chorizo ragu lasagne image

Give the classic lasagne a modern makeover with chorizo sausages, adding bags of flavour without needing hours of cooking. It takes just 30 minutes to make

Provided by Cassie Best

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 15

2 tsp olive oil
1 onion , chopped
2 garlic cloves , crushed
1 rosemary sprig
6 chorizo-style sausages
3 large roasted red peppers , from a jar
1 tsp fennel seeds
½ tsp dried chilli flakes (optional)
500ml passata
1 tsp sugar
250g tub mascarpone
50ml milk
75g parmesan or pecorino, grated
handful of fresh basil , roughly chopped
250g packet fresh lasagne sheets

Steps:

  • Heat oven to 220C/fan 200C/gas 7. Heat the oil in a shallow frying pan or casserole dish, one that can go in the oven. Add the onion, garlic, rosemary and a pinch of salt, then cook for a few mins until softened. Squeeze the sausagemeat from their skins into the pan. Break it up with your spoon and cook until starting to brown, around 3-5 mins.
  • Tear the red peppers into the pan and add the fennel seeds, chilli (if using), passata, sugar and some seasoning. Cook over a medium heat for 5 mins. Meanwhile, mix the mascarpone, milk, 50g parmesan and some seasoning in a bowl.
  • Stir the basil into a pan, then remove from the heat. Spoon half the ragu into another pan or bowl. Put a layer of lasagne sheets on top of the ragu in the casserole dish, then top with half the mascarpone mixture. Add another layer of ragu, followed by the pasta and mascarpone. Top with the remaining parmesan, then put in the oven on the middle shelf and bake for 5-10 mins until golden and bubbling.

Nutrition Facts : Calories 755 calories, Fat 51 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 3.3 milligram of sodium

KATSONS CHORIZO LASAGNA



Katsons Chorizo Lasagna image

Chamorro Chorizo or, Island Sausage as some call it steps in as the meat of choice for this interesting island twist to an old recipe. You can see more recipes like this at www.katsons.com

Provided by KATSONS Chamorro Sa

Categories     One Dish Meal

Time 2h

Yield 1 Lasagne, 6-8 serving(s)

Number Of Ingredients 9

1 lb katsons chamorro chorizo sausage
2 (28 ounce) cans peeled whole Italian tomatoes
1/2 medium onion, diced fine
3 -4 crushed garlic cloves
4 tablespoons olive oil
salt and pepper
1 (15 ounce) container ricotta cheese
1 lb shredded mozzarella cheese
14 lasagna noodles

Steps:

  • SAUCE METHOD.
  • • Heat heavy bottomed pan over medium high heat.
  • • Add olive oil.
  • • Add onions and garlic, cook until golden.
  • • Add chorizo and break up with potato masher or back of spoon. Cook until color of meat changes.
  • • Add tomatoes and break up with potato masher.
  • • Add salt and pepper, cook for 1 hour.
  • METHOD.
  • • Cook lasagna in boiling salted water per box instructions. Drain and cool.
  • • Lightly oil bottom of 13" x 9" baking dish.
  • • Add one layer of noodles on the bottom of dish.
  • • Add a layer of the meat sauce.
  • • Add a layer of ricotta cheese.
  • • Add a layer of mozzarella cheese.
  • • Add a layer of noodles.
  • • Repeat last 4 steps until all of the ingredients are gone.
  • • Finish with sauce and mozzarella cheese.
  • • Cook in preheated 375 degree oven for 45 - 60 minutes.
  • • Let sit at least 15 minutes before serving.

CHORIZO AND POLENTA LASAGNA



Chorizo and Polenta Lasagna image

Provided by Guy Fieri

Categories     main-dish

Time 1h50m

Yield 6 servings

Number Of Ingredients 22

4 cups low-sodium chicken stock
1 1/4 cups quick-cooking polenta
1 1/2 teaspoons kosher salt
2 tablespoon unsalted butter, melted
Olive oil
1 small onion, diced
1 pound ground pork
Kosher salt and freshly cracked black pepper
2 tablespoons paprika
1 tablespoon granulated garlic
1 tablespoon onion powder
1 teaspoon chili powder
1 teaspoon cumin
2 tablespoons red wine vinegar
4 cloves garlic, minced
One 14.5-ounce can fire-roasted diced tomatoes, such as Glen Muir
1 bunch Swiss chard
1 clove garlic, minced
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
1/2 cup grated fontina cheese
1/2 cup grated mozzarella

Steps:

  • For the polenta: Bring the chicken stock to a boil in a large pot. Add the polenta and whisk until fully incorporated, 3 to 4 minutes. Sprinkle with the salt and cook, covered, over medium heat for 5 to 6 minutes. Finish by folding in the melted butter. Keep warm while you prepare the chorizo.
  • For the chorizo: Coat a large saute pan with olive oil and set over medium-high heat. Add the onions and cook until almost translucent, and then add the ground pork. Brown 4 to 5 minutes while breaking the pork pieces up with the back of a wooden spoon. Add the paprika, granulated garlic, onion powder, chili powder and cumin, and sprinkle with salt and pepper. Cook 1 minute longer to toast the spices, and then add the vinegar, garlic and tomatoes. Simmer until the sauce is thickened and reduced, 8 to 10 minutes. Taste and season once more with salt and pepper. Keep warm.
  • For assembly: Wash, drain and finely slice the chard. Heat the garlic and some olive oil in a large pan and saute, 3 to 4 minutes. Season with salt and pepper. Drain in a colander and squeeze out any excess moisture.
  • Preheat the oven to 350 degrees F. Lightly grease an 8-by-8-by-2-inch gratin dish or an oval 9-inch cast-iron pan. Pour half of the polenta in and spread out evenly. Top with half of the chorizo and all of the Swiss chard. Sprinkle with half of each cheese. Repeat with a layer of the remaining polenta, then the remaining chorizo, and finally the remaining cheese. Cover with foil, place the dish on a sheet tray and bake 30 minutes. Remove the foil and bake until the cheese is golden and bubbly, 15 minutes longer. Let sit 25 minutes to set up, then cut into portions and serve.

KATSONS CHAMORRO CHORIZO LASAGNA



KATSONS CHAMORRO CHORIZO LASAGNA image

Categories     Chicken     Pasta     Pork     Bake

Yield 6-8 Servings

Number Of Ingredients 11

Sauce
1 lb - Chorizo
2 - 28 oz cans of peeled whole Italian Tomatoes
½ - medium onion diced fine
3-4 - crushed garlic cloves
4T - Olive oil
Salt and pepper to taste.
Lasagna
1 - 15 ounce container of ricotta cheese
1 lb - shredded mozzarella cheese
14 - lasagna noodles

Steps:

  • Sauce Heat heavy bottomed pan over medium high heat Add olive oil Add onions and garlic, cook until golden Add chorizo and break up with potato masher or back of spoon. Cook until color of meat changes Add tomatoes and break up with potato masher Add salt and pepper, cook for 1 hour Lasagna Cook lasagna in boiling salted water per box instructions. Drain and cool Lightly oil bottom of 13" x 9" baking dish Add one layer of noodles on the bottom of dish Add a layer of the meat sauce Add a layer of ricotta cheese Add a layer of mozzarella cheese Add a layer of noodles Repeat last 4 steps until all of the ingredients are gone. Finish with sauce and mozzarella cheese

CHORIZO LASAGNA



Chorizo Lasagna image

Layers of lasagna with tasty Spanish sausage, cherry tomatoes and melting cheese make a simple but special supper. Serve with a green salad and garlic bread.

Provided by English_Rose

Categories     One Dish Meal

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 8

1 (14 ounce) canned unpeeled cherry tomatoes
12 fresh lasagna sheets
7 ounces chorizo sausages, diced
10 sage leaves
9 ounces mascarpone
5 1/2 ounces Fontina cheese or 5 1/2 ounces mozzarella cheese, diced
1 pinch black pepper
1 tablespoon grated parmesan cheese

Steps:

  • Preheat the oven to 400°F Strain the canned tomatoes into a sieve set over a bowl.
  • Spoon some of the juice into the base of a heatproof dish then place four of the lasagna sheets on top.
  • Scatter over half of the chorizo, some of the cherry tomatoes and juice, and a few sage leaves.
  • Spoon over about a quarter of the mascarpone and top with a quarter of the fontina or mozzarella. Season with salt and freshly ground black pepper.
  • Top with a second layer of lasagna sheets, followed by the same filling again. Finally cover with a last layer of lasagna.
  • Dot the remaining mascarpone and fontina or mozzarella on top of the lasagna and scatter over the Parmesan. Set the dish on an oven tray and bake for 30 minutes, until bubbling and golden.

Nutrition Facts : Calories 634.8, Fat 52.7, SaturatedFat 22.8, Cholesterol 138.7, Sodium 1627.7, Carbohydrate 2.6, Sugar 0.6, Protein 35.8

CHORIZO & PEPPER LASAGNE



Chorizo & pepper lasagne image

A new twist on a weeknight favourite - bake up spicy Spanish sausage in a tomato sauce with creamy white cheese sauce

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 10

1 tbsp olive oil
2 onions , sliced
200g pack cooking chorizo sausages, halved lengthways and sliced
1 value pack peppers (about 4, any mix of colours), deseeded and diced
500ml carton passata
500g tub natural fromage frais
1 egg
100g red leicester , grated
300g dried lasagne (9 sheets)
small handful basil leaves , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the oil in a large, deep frying pan or wok, then cook the onions for 5-10 mins or until they start to colour. Add the chorizo, peppers and some seasoning, and cook for a few mins. Pour in the passata with 150ml water, then cover and cook for 10 mins.
  • Meanwhile, beat the fromage frais and egg with the cheese, then season.
  • Spoon a third of the tomato sauce mixture into the base of a deep lasagne dish. Put 3 sheets of lasagne in a single layer on top, then cover with a third more sauce and 3 more lasagne sheets. Cover with the remainder of the sauce and sheets, then pour the cheese sauce on top. Bake for 40-50 mins until the topping is set and starting to colour. Serve sprinkled with basil leaves.

Nutrition Facts : Calories 528 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.3 milligram of sodium

BUTTERNUT SQUASH CHORIZO LASAGNA



Butternut Squash Chorizo Lasagna image

Try a new take on an Italian comfort classic with this dish from Adrianna Adarme of A Cozy Kitchen.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 50m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 shallot, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 (1 1/2) pound butternut squash - peeled, seeded and cut into 1-inch cubes
½ cup water
⅓ cup butter
⅓ cup all-purpose flour
3 ½ cups whole milk
Salt and freshly ground black pepper to taste
½ pound chorizo sausage links, casing removed
1 pound lasagna sheets
2 ½ cups shredded Monterey Jack cheese
½ cup grated Parmesan cheese
¼ cup chopped fresh cilantro leaves, for garnish
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Heat olive oil in a medium saucepan over medium heat. When hot, add the shallot and cook until slightly softened, about 3 minutes. Mix in the chopped garlic and cook for an additional minute, until fragrant. Add squash and water. Cover the pan and cook for about 15 to 20 minutes until squash has softened. Remove from heat; set aside.
  • Melt butter in a large saucepan over medium heat. Add flour and stir, cooking flour for about 1 minute. In a steady stream, pour in the milk and whisk vigorously until the bechamel sauce has thickened and is very smooth, about 5 to 7 minutes. Season with salt and pepper.
  • Ladle about 1 cup of the bechamel sauce into a blender. Add the squash in batches, and blend until very smooth, adding more bechamel sauce if more liquid is needed. Be sure to allow steam to escape as you process. This can also be done with an immersion blender.
  • Pour the butternut squash bechamel sauce mixture back into the pot holding the remaining bechamel sauce; stir until combined. In a small skillet, cook the chorizo over medium heat, breaking it up into crumbles as it cooks. Set aside.
  • To assemble the lasagna, ladle about 1/4 cup of butternut squash bechamel sauce into the bottom of a 9x13 inch baking dish. Spread the sauce around evenly and top with 3 lasagna sheets, laying them side by side. Top with about 1/2 cup of the sauce, spreading it into one even layer. Then add a few spoonfuls of chorizo crumbles and a handful of Monterey Jack. Repeat the layering process a few more times until all but three lasagna sheets are used -- about 3 layers. Finally, top the lasagna with the last 3 lasagna sheets, a handful of Monterey Jack, and all of the Parmesan cheese.
  • Cover the baking dish with Reynolds Wrap® Aluminum Foil and bake for 15 minutes at 350 degrees F. Uncover and transfer the lasagna to the broiler, cooking about 5 minutes until the top is golden brown. Top with fresh cilantro. Slice and serve. Lasagna stays good in the refrigerator (and heats up nicely!) for up to 3 days.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 52.4 g, Cholesterol 91.8 mg, Fat 37.2 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 19 g, Sodium 737.8 mg, Sugar 7.2 g

BUTTERNUT SQUASH CHORIZO LASAGNA



Butternut Squash Chorizo Lasagna image

Try a new take on an Italian comfort classic with this dish from Adrianna Adarme of A Cozy Kitchen.

Provided by Reynolds KitchensR

Categories     Reynolds®

Time 50m

Yield 8

Number Of Ingredients 15

1 tablespoon olive oil
1 shallot, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 (1 1/2) pound butternut squash - peeled, seeded and cut into 1-inch cubes
½ cup water
⅓ cup butter
⅓ cup all-purpose flour
3 ½ cups whole milk
Salt and freshly ground black pepper to taste
½ pound chorizo sausage links, casing removed
1 pound lasagna sheets
2 ½ cups shredded Monterey Jack cheese
½ cup grated Parmesan cheese
¼ cup chopped fresh cilantro leaves, for garnish
Reynolds Wrap® Aluminum Foil

Steps:

  • Preheat oven to 350 degrees F. Heat olive oil in a medium saucepan over medium heat. When hot, add the shallot and cook until slightly softened, about 3 minutes. Mix in the chopped garlic and cook for an additional minute, until fragrant. Add squash and water. Cover the pan and cook for about 15 to 20 minutes until squash has softened. Remove from heat; set aside.
  • Melt butter in a large saucepan over medium heat. Add flour and stir, cooking flour for about 1 minute. In a steady stream, pour in the milk and whisk vigorously until the bechamel sauce has thickened and is very smooth, about 5 to 7 minutes. Season with salt and pepper.
  • Ladle about 1 cup of the bechamel sauce into a blender. Add the squash in batches, and blend until very smooth, adding more bechamel sauce if more liquid is needed. Be sure to allow steam to escape as you process. This can also be done with an immersion blender.
  • Pour the butternut squash bechamel sauce mixture back into the pot holding the remaining bechamel sauce; stir until combined. In a small skillet, cook the chorizo over medium heat, breaking it up into crumbles as it cooks. Set aside.
  • To assemble the lasagna, ladle about 1/4 cup of butternut squash bechamel sauce into the bottom of a 9x13 inch baking dish. Spread the sauce around evenly and top with 3 lasagna sheets, laying them side by side. Top with about 1/2 cup of the sauce, spreading it into one even layer. Then add a few spoonfuls of chorizo crumbles and a handful of Monterey Jack. Repeat the layering process a few more times until all but three lasagna sheets are used -- about 3 layers. Finally, top the lasagna with the last 3 lasagna sheets, a handful of Monterey Jack, and all of the Parmesan cheese.
  • Cover the baking dish with Reynolds Wrap® Aluminum Foil and bake for 15 minutes at 350 degrees F. Uncover and transfer the lasagna to the broiler, cooking about 5 minutes until the top is golden brown. Top with fresh cilantro. Slice and serve. Lasagna stays good in the refrigerator (and heats up nicely!) for up to 3 days.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 52.4 g, Cholesterol 91.8 mg, Fat 37.2 g, Fiber 2.2 g, Protein 29.2 g, SaturatedFat 19 g, Sodium 737.8 mg, Sugar 7.2 g

CHICKEN CHORIZO LASAGNA



Chicken Chorizo Lasagna image

The combination of roasted chicken and chorizo is so good, you have to serve this lasagna at your next Mexican-themed meal. The avocado lime cream adds a bit of coolness to offset the recipe's heat. -Kari Wheaton, South Beloit, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 14

1 package (15 ounces) chorizo
1/4 cup chopped seeded jalapeno peppers
1 rotisserie chicken
2 large eggs, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cans (10 ounces each) enchilada sauce
12 no-cook lasagna noodles
4 cups shredded Monterey Jack cheese
1/2 cup minced fresh cilantro
AVOCADO CREAM SAUCE:
2 medium ripe avocados, peeled, pitted and halved
1/4 cup sour cream
2 tablespoons lime juice
1/4 teaspoon salt

Steps:

  • Crumble chorizo into a large skillet; add jalapenos. Cook over medium heat for 6-8 minutes or until meat is fully cooked; drain. Shred chicken; add to skillet. In a bowl, combine eggs and ricotta. , Spread 1 cup enchilada sauce in a greased 13x9-in. baking dish. Top with four noodles, a third of the ricotta mixture, half of the meat mixture, 1 cup Monterey Jack and 1 cup enchilada sauce. Repeat layers. Top with remaining noodles, ricotta mixture, enchilada sauce and Monterey Jack., Cover and bake at 375° for 45-50 minutes. Uncover; bake 10 minutes longer or until bubbly. Sprinkle with cilantro. Let stand 15 minutes before serving., Meanwhile, place sauce ingredients in a food processor; cover and process until smooth. Serve with lasagna.

Nutrition Facts : Calories 579 calories, Fat 36g fat (16g saturated fat), Cholesterol 164mg cholesterol, Sodium 1307mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 4g fiber), Protein 42g protein.

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From annieschamorrokitchen.com


GUAM RECIPES: CHAMORRO SAUSAGE - EASY RECIPES
Chamorro Sausage Ingredients 5 pounds pork steak 1 large onion 1/2 cup fresh garlic 1/2 cup vinegar Salt to taste Black Pepper to taste 1 cup achiote water Paprika to taste (optional) Ajinomito/Accent (optional) Donne (optional)
From recipegoulash.cc


30 EASY CHORIZO RECIPES - INSANELY GOOD
2022-06-04 3. Chorizo Breakfast Tacos. Morning or dinner, chorizo breakfast tacos are good any time of day. This recipe is similar to the chorizo hash above, but with a Mexican twist. The cotija is mild and cooling which balances out the spicy chorizo. If you want a cheese with more bite, feta is a good substitution. 4.
From insanelygoodrecipes.com


MONDAY’S BREAD BOWL: CHAMORRO SAUSAGE - THE MIXED STEW
2009-11-30 3 teaspoons garlic powder. 3 teaspoons onion powder. 3 teaspoons salt. Pinch of black pepper. Preparation: Place all ingredients in bowl. Mix well. Next, chill seasoned meat in fridge for at least 48 hours. To prepare, heat frying pan on medium heat and coat with a bit of cooking oil, add sausage mixture and brown well.
From themixedstew.blogspot.com


MATTY MATHESON CHORIZO LASAGNA RECIPE | DEPORECIPE.CO
2020-04-25 20 16 Mb The Queen S Falafel Matty Matheson Just A Dash S02 Ep 10 Lagu Gratis Dragon. We Made Matty Matheson S Lasagna From Munchies Mediocre Chef. Clam Sausage Pasta Home Style Cookery With Matty Matheson Ep 13 Lite. 19 28 Mb Christmas Goose Pecan Pie With Chef Rang Matty Matheson Just A Dash S2 Ep5 Lagu Gratis Dragon. Or nice …
From deporecipe.co


MATTY MATHESON’S CHORIZO LASAGNA - APPLESTONE MEAT …
Heat canola oil in a large pan over medium high heat. Crumble chorizo into the pan and cook until caramelized and fragrant, about 5 minutes. Add in 1 cup of the tomato puree and beef stock. Bring to a boil then reduce heat to medium and simmer until mixture reduces into a thick sauce, about 30 minutes. Meanwhile, mix ricotta, quesa fresco, and ...
From applestonemeat.com


CHORIZO MOUTH PARTY LASAGNA ROLLS - LOAVES AND DISHES
2020-08-29 Preheat oven to 350. In a large stock pot – prepare 10 Lasagna noodles per package instructions (make sure to salt the water). When done, leave noodles in the water and remove the stock pot from the heat. While the noodles are cooking, in a stainless steel skillet, melt the butter and then add the chopped onion.
From loavesanddishes.net


HAM, CHORIZO AND PEPPER LASAGNE | DINNER RECIPES | GOODTO
2017-01-01 Heat the vegetable oil in a large frying pan and add the red onion, leeks and pepper. Cook over a medium-high heat, stirring often, until the vegetables are softened – about 4-5 minutes. Season with a little pepper, add the ham and chorizo sausage, then stir in the tomato sauce for lasagne with roasted onion and garlic.
From goodto.com


KATSONS CHORIZO CHAMORRO LAUNCHES WEBSITE - PRLOG
2009-10-06 The KATSONS Chorizo is distinctive in that there is no added fat, fillers or preservatives. For more information or a copy you can contact KATSONS Director of Marketing, Sandy Adler at 818-974-8531 or [email protected]. KATSONS sells Authentic Chamorro Chorizo on Guam, the surrounding islands and on the mainland. # # #.
From prlog.org


DELICIOUS CHORIZO LASAGNA-STYLE DISH THAT ANYONE WILL LOVE!
Preheat your oven to 350°. Oil a medium-sized baking pan and evenly add half of the polenta. Evenly pour half of the chorizo on and then spread a layer of half of the mozzarella. Tack on the remaining polenta evenly, followed by the remaining chorizo and mozzarella. Cover with foil, place on a sheet tray, and bake for 30 minutes.
From chorizodesanmanuel.com


TASTE KATSONS AUTHENTIC CHAMORRO CHORIZO AT MANY LOCAL ... - PRLOG
2009-10-06 KATSONS Chorizo is produced from an 80 year old family recipe and has been satisfying Chamorro appetites for over 50 years. KATSONS Chorizo comes in 3 varieties – pork, chicken and a vegetarian soy version. The chorizo has a bold flavor and is particularly good in both traditional and none traditional recipes. For recipe ideas you can visit ...
From prlog.org


SKILLET CHORIZO AND RICOTTA LASAGNA - SEASONS AND SUPPERS
2017-02-25 Cook for 8–10 minutes or until reduced slightly. Transfer the mixture to a large bowl and set aside. Meanwhile, boil a large pot of water. Salt and cook lasagna noodles according to package directions (a few minutes for fresh lasagna noodles up to 10-12 minutes for dried noodles). Drain, rinse with cold water and dry.
From seasonsandsuppers.ca


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