Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
Cut onion in small pieces and saute in oil in a large pot until tender.
Wash kidney beans and add to pot.
Fill with water about 2 fingers above beans.
Bring to hard boil over high heat. Reduce heat to medium and cook for 3 hours adding water as necessary.
When beans are cooked wash sausage; cut into small pieces and add to beans.
Reduce to low heat and cook for 1 more hour.
When completely done, salt and pepper to taste.
Prepare rice and serve beans and sausage over rice.
Preparation:.
Crumble the sausage into a large cold pot.
ith olive oil, add onion and garlic; cook stirring frequently until
Cook all on medium heat.
Cook 1 cup rice and 1 cup water (if using Minute rice, add rice to boiling water).
After rice is done, add to cooked mixture.
Combine pork, soy, cornstarch and garlic. Marinate for 1 hour.
Whisk together flour and 1/3 cup water to make a smooth batter. Heat oil in a large saucepan or wok over medium heat. Working in batches, dip pork in egg whites then batter, draining off excess. Deep-fry for 2-3 mins, until golden and cooked. Drain on paper towels.
Meanwhile, in a large frying pan, combine tomato sauce, vinegar and sugar. Simmer until slightly thickened then add pork, tossing to coat. Serve with steamed green beans, rice and sliced spring onions.
eat; add in the sausage; brown the sausage, breaking it apart with
Cook Uncle Ben's Soup Mix as directed.
Saute green bell pepper, onion and Lil Smokies sausages until vegetables are soft and sausages are slightly brown.
Add cooked rice, soup mix, green pepper,onion, sausages, and Goya Recaito to Uncle Ben's mix.
Pour into a 2 quart casserole dish, top with Monterey Jack cheese and place in 350 degree oven until cheese is melted.
nutes.
Add the French beans and continue cooking for a further
Fry sausage until brown and drain off grease.
Saute mushrooms, celery and onions in butter until tender.
Add flour and stir until smooth.
Gradually add milk, stirring constantly and keep stirring until sauce is thick and smooth.
Add Worcestershire sauce, rice and sausage to mushroom sauce and place mixture in a greased casserole dish.
Top with buttered bread crumbs and bake at 375\u00b0F for 30 minutes.
Cook rice as directed (omit butter).
Brown sausage and drain. Mix rice and sausage.
Add mushrooms and saute.
Brown sausage in frying pan and drain the fat.
Arrange rice and sausage meat in alternate layers with onion.
Pour on undiluted tomato soup.
Top with shredded cheese.
Cover and bake at 350\u00b0 for 30 minutes.
Heat oil in a large saucepan on medium-high heat. Fry sausages for 2-3 mins, until just browned.
Add tomatoes, stock and 3 cups of water. Bring to a boil. Add rice. Reduce heat to medium and cook for 12-14 mins, until rice is tender and sausage is cooked through.
Stir in green beans and cook for 2-3 mins, until tender. Season to taste. Stir in basil. Sprinkle with Parmesan cheese and serve.
Brown Kielbasa in 12-inch skillet over medium-high heat, stirring frequently.
Stir in green pepper and celery and cook, stirring occasionally, until tender, about 4 minutes. Stir in Knorr Cajun Sides Red Bean & Rice and water, Bring to a boil over high heat. Reduce heat to low and simmer uncovered 7 minutes or until rice is tender.
Cook rice according to package instructions. Rinse under cold running water. Drain. Transfer to a large salad bowl.
Meanwhile, heat oil in a large frying pan over high heat. Cook sausages for 6-8 mins, until cooked through. Let cool slightly then slice.
Reduce heat to medium. Saute asparagus, carrot, pepper and peas for 2-3 mins, until asparagus is tender. Add to rice along with sausages, beans, onions and lemon juice. Season.
Serve warm or cold.
Heat oil in large saucepan on medium heat. Saute onion and pepper for 2-3 mins, until softened. Add oregano and spices. Saute for 1 min. Add rice and cook for 2-3 mins, stirring.
Stir in tomatoes. Fill empty can with water and add liquid to rice. Season to taste. Bring to a boil. Reduce heat to low and add kidney beans. Simmer, covered, for 15-20 mins, stirring occasionally, until rice is tender. Fluff rice with a fork.
Garnish with cilantro. Serve with tortilla chips, sour cream and lime wedges.
Cook sausage in large nonstick skillet over medium-high heat, stirring occasionally, until cooked through. Remove and set aside.
Add Spread and green pepper and cook, stirring occasionally, 3 minutes or until tender.
Stir in water and Knorr(R) Cajun Sides(TM) - Red Beans & Rice and bring to a boil. Continue boiling over medium heat, stirring occasionally, 10 minutes or until rice and beans are tender. Stir in sausage; heat through.
Cook and chop, or shred, chicken. You can season it if you'd like, but it's not necessary.
Add rice, beans, salsa and cheese to the chicken; mix well. Spoon mixture into tortillas.
Fold the tortillas burrito-style, and place, seam-side down in a baking dish (I usually line a jelly roll pan with foil).
Bake at 375 until hot (about 10 minutes). Serve with extra Spanish rice or refried beans.
1. Cook rice and set aside.
2. Heat 1 T. oil over medium heat. Cook plantains for 4-5 minutes until golden. Remove from heat.
3. Heat remaining oil and saute the onion and pepper for 7-10 minutes. Add stock, beans, cumin, salt and pepper, and cook for 5 more minutes. Mix with plantains.
4. Serve bean mixture over brown rice. Garnish, if desired.
In a large saucepan, cook sausage, green pepper and onion over medium heat until meat is no longer pink.
Drain.
Stir in beans, rice and 1 cup of salsa.
Mix well.
Spread about 1/2 cup of sausage mixture down the center of each tortilla.
Sprinkle with 1 T. cheese.
Roll up and place, seam side down, in a greased 13 x 9 x 2 in. baking dish.
Top with remaining salsa, cover and bake at 350 degrees for 30 min.
Uncover; sprinkle with remaining cheese.
Bake 5-10 min. longer or until cheese is melted.
Yield: 10 Burritos.