oat.
Cook and stir sausage in a skillet over medium
Heat oil in a skillet and tilt skillet to coat surface. Cook sausage slices in the heated skillet until nicely browned, 2 to 3 minutes per side. Add onion, red bell pepper, and green bell pepper to the sausages; cook and stir until tender, about 5 minutes. Transfer sausage mixture to a bowl.
Stir blue cheese dressing and hot sauce into the sausage mixture, assuring the sausage slices are coated in sauce.
Make a bed of spinach in each hoagie roll. Top spinach with the sausage mixture.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
Heat oil in a skillet over medium-high heat. Saute sausage in the skillet until nearly cooked through, about 3 minutes. Add bell peppers, onion, and salt; cook about 3 minutes more. Add jalapeno and garlic, stirring constantly. Add tomatoes and cooked pasta; cook and stir until heated through, about 5 minutes more.
Saute sausage in 1 T. olive oil until thoroughly cooked. Drain and reserve.
Add 1 T. olive oil and saute onion until translucent.
Add white wine and reduce by half.
Add both kinds of the tomatoes,spices,herbs and cooked sausage and cook 45 minutes.
Add cream and Parmesan and cook until thickened.
Cook pasta according to package directions. Toss pasta with sauce until coated. .
Garnish with fresh basil and serve.
ooked rice, onion mixture, chicken sausage, ranch dressing, soup, beans and
Season fish evenly with salt and pepper.
Melt butter in a saute pan.
Cook in butter until half done; break into chunks, add garlic and adobo sauce and cook until done.
Melt 1 tablespoon butter in clean saute pan.
Fill each tortilla with 2 ounces fish and 1/2 ounce queso fresco, fold in half and lightly brown in the melted butter.
Serve with fresh guacamole, slices of queso fresco, and tartar sauce spiced with chipotle to taste and a lime wedge.
ragrant, about 1 minute. Add sausage; cook and stir until browned
in 10-inch skillet add sausage, 1/4 cup onion and
oiling water until not quite al dente, about 2 minutes less
oil cut 4 oz of sausage into pieces, mince garlic and
Boil spaghetti until al dente.
prepare a large non-stick skillet on med-high heat with olive oil.
chop sausage links into bite size chunks and cook until browned in the skillet.
chop onion into large chunks and add to the skillet, mix with sausage.
add garlic, salt, and red pepper flakes.
add tomatoes and spinach.
mix well until heated through.
serve over spaghetti or mix it all up.
Preparation:.
Crumble the sausage into a large cold pot.
Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
Saute onion, peppers and pepper flakes in olive oil until onions start to brown.
Add garlic, salt, pepper, basil and oregano. Set aside.
Prick sausage links with a fork.
Saute in skillet with a little olive oil over medium heat until brown.
Add wine vinegar and canned tomatoes (with liquid).
Add the sauteed vegetable mixture.
Cover and simmer for 20 minutes.
Meanwhile cook pasta al dente.
Add cooked pasta to sausage and pepper mixture.
Stir and serve.
ntil the pasta is almost al dente, stirring occasionally. Drain pasta
Cut sausage diagonally in half and slice sausage into 1/4-inch slices.
Add sausage and desired seasoning to a large skillet; cook and stir 4-5 minutes over medium heat until lightly browned.
Heat tortillas according to package directions. Place 1/2 cup sausage mixture into tortilla and fill with desired toppings.
he olive oil; cook the sausage until the meat is no
Cook cauliflower in boiling salted water for 3-4 mins until al dente, strain and rinse under cold water.
Meanwhile, heat oil in a large skillet and sear sausage for about 4-5 mins. Add onion and sweat until translucent. Add cauliflower and cook for 2-3 mins. Add parsley and olives and cook for 1-2-mins. Add feta and cook until melted. Season to taste and serve.
Remove the casings from the sausage then add to skillet and
Slice sausage links into 1/2 inch