Recipes Included On This Page Hazelnut Pilaf Homemade Chorizo Homemade Spanish-style Chorizo Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Hazelnut Pilaf Recipe By : Dundee Hazelnuts & The Oregon Hazelnut Industry Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup uncooked rice 1/2 cup roasted and coarsely chopped Oregon hazelnuts 3/4 cup grated Cheddar cheese 1/2 onion -- diced 8 ounces sliced mushrooms -- (1 can) drained [6-8 ounces] -- (save liquid) 1 cup broth 1/4 cup soy sauce Combine rice, hazelnuts, cheese, onion and mushrooms; place in a greased 1- quart casserole. Mix mushroom liquid, chicken broth and soy sauce, heat to boiling and pour over rice mixture. Cover and bake for 30 to 40 minutes at 350F. Fluff with fork before serving. Makes 6 to 8 servings. Source : "www.oregonhazelnuts.org/" S(Formatted by Chupa Babi in MC): "05.21.05" Contributed to the FareShare Gazette by Chupa; 2 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 57 Calories; 4g Fat (55.5% calories from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 582mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat. * Exported from MasterCook * Homemade Chorizo Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds ground pork 3 1/2 teaspoons salt 1/2 cup ground ancho chile 1 1/2 teaspoons chipotle chile powder 4 garlic cloves -- finely minced [can use up to 6 cloves] 2 tablespoons dried oregano 2 teaspoons cumin seeds -- crushed 4 teaspoons black pepper 1 1/2 teaspoons sugar 4 tablespoons cider vinegar [can use wine vinegar] 2 1/2 tablespoons water Place pork in a large bowl and break it up. Sprinkle evenly with the rest of the ingredients, then cut in with 2 forks until evenly mixed. Knead the mixture a bit with your hands until well-blended. It will keep for a couple of weeks in your refrigerator or let it season for a couple of days in your refrigerator, then wrap in small packages (4 ounces is right for 2 people) and freeze. You can also stuff it into casings and smoke like any other pork sausage. Contributed to the FareShare Gazette by Sue; 21 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 313 Calories; 24g Fat (70.5% calories from fat); 20g Protein; 3g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 998mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Homemade Spanish-style Chorizo Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-01 Jan 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 pounds diced pork shoulder 1 tablespoon kosher salt -- (scant) 1 tablespoon brown sugar -- (scant) 2 garlic cloves -- finely chopped 1/2 teaspoon freshly ground nutmeg 1 tablespoon smoked paprika -- *See note 1 tablespoon Aleppo pepper or use a mixture of four parts sweet paprika plus one part cayenne pepper -- *See note 1. In a medium bowl, stir together the pork, salt, brown sugar, garlic, nutmeg, paprika and pepper. Cover and refrigerate 24 hours. 2. The next day, grind the meat using the largest die on a meat grinder. Or, freeze slightly, then chop with the metal blade of food processor, stopping before it gets mushy. Cover and refrigerate at least an hour or two. Make into patties or simply use it crumbled. Yield : About 1 1/4 pounds chorizo Time : 20 minutes plus 24 hours' marinating * Note: I've tried this with substitute spices - it's not the same. A great source for spices is World Spice Merchants, online at http://worldspice.com/. They don't require payment until you've received your order and are satisfied with it! Contributed to the FareShare Gazette by Norm; 22 January 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.