Coddle up any remaining sausages or rashers. The name comes from the verb "coddle", meaning to cook food in water below boiling (see coddled egg), which in turn derives from "caudle", which comes from the French term meaning ‘to boil gently, parboil or stew’. Coddle Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced sausages (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and herbs (parsley or chives). Traditionally, it
Apaseo el Grande Charro Championship in Querétaro. The 4,000-seat Lienzo Charro La Guadalupana opened in 1996, and has hosted two national championships. In addition to charreria, the venue is also used for shows. "Vacas" (cattle) is a stew which typically consists of crackling with potato hash and even tuna. The dish is wrapped in a thin layer of bread. There is also a sweet bread stuffed with melted cheese, known by the name "Gallo" (rooster). Sweets are also made with jamoncillo milk, cheeses and sausages. In recent years "gorditas" have enjoyed popularity among visitors. Apaseo el Grande Apaseo el Grande is a city