Remove skin from sausage and cut into bite-size pieces.
Saute with onions, celery and bell pepper until tender.
Cut chicken into small pieces.
Mix rice, sausage, chicken and seasonings together.
Grease casserole dish with margarine; add mixture and pour cream of mushroom over mixture.
Sprinkle with bread crumbs. Bake at 300\u00b0 for 30 minutes.
Make small balls from sausage and fry.
Remove from skillet. Pour off grease, leaving about 1 tbsp.
Stir in chopped scallions. Stir and fry a few minutes, then add garlic.
When done, but not dark, remove from skillet.
In large bowl, mix cooked rice, soup and water chestnuts.
Mix well.
Add sausage, onion and garlic and stir.
(If mix seems dry, add 1 cup of chicken bouillon.)
Put in casserole dish and bake uncovered at 350 for 30 minutes.
Cook rice and set aside.
Brown sausage and drain.
Cut up onion and chop celery; add instant chicken noodle soup, water and mushrooms.
Stir in the sausage and rice.
Place in large casserole dish and bake at 350\u00b0 for 45 minutes or until brown.
Can top with Ritz cracker crumbs before baking.
Cook chopped onion in oil until tender.
Add sausage and cook; drain.
Add other ingredients.
Pour into a baking dish and bake at 350\u00b0 for 1 1/2 hours.
Brown sausage, onion and bell pepper; drain.
Cook rice.
Add corn, soup and rice.
Mix all together in a 9 x 12-inch pan.
Bake at 350\u00b0 for 30 minutes.
Brown sausage and ground chuck and drain.
Mix in other ingredients except cheese.
Put in greased 11 x 14-inch pan (glass).
Cover with foil and bake 1 1/2 hours at 350\u00b0.
Add grated cheese to top of casserole the last 15 minutes of baking time.
Be sure to cover with foil.
o a boil. Add penne and cook, stirring occasionally, until tender
ombine cream, mustard, horseradish and sugar in small bowl. Taste
deep pan.
Add chicken to pan and place on medium-high
uice, olive oil, garlic, salt, and pepper. Pour into a baking
In a small saucepan, bring 1 cup of water to a boil. Lower heat, add polenta slowly, stirring constantly. Continue to stir slowly for 7 to 10 minutes. Stir in whipping cream, cheese and few grinds of black pepper.
In a skillet, heat oil, add the sausage pieces and brown them. Transfer to a plate. Add onion, asparagus, broth, and herbes de provence. Cover and steam for 6 minutes. Add sausage and lemon juice. Season with freshly ground black pepper. Remove from heat.
Serve sausage and asparagus over polenta.
Cook chicken and rice.
In a large casserole dish, layer chicken, rice and cheese.
Bake for 20 minutes at 350\u00b0 or until cheese melts.
Bring 3 1/2 c. water to a boil in large saucepan. Add rice mix, reduce heat and simmer for 10 minutes. Heat 1 tsp. oil in large skillet. Add peppers and saute about 5 minutes. Add sausage and cook for about 3 minutes or until lightly browned. Place meat mixture on top of rice but don't stir. Cover and simmer for about 10 minutes until rice is tender. Stir to mix and serve.
f broccoli water.
Drain and rinse broccoli with cold water
Add the onion and cook until golden,
Heat large skillet and add olive oil. Add sausage and brown on all sides
In a large skillet, heat oil; stir-fry vegetables until crisp-tender.
Add sausage and pineapple; cook and stir until heated through.
In a small bowl, combine water, cornstarch, soy sauce, sugar and reserved pineapple juice.
Add to skillet; bring to a boil, stirring constantly until thickened, about 2 minutes.
Serve immediately over rice.
venproof casserole or frying pan and add oil. Brown the sausages
owl. Add the chicken thighs and drumsticks and mix well to coat
combine chicken, vinegar, oil, garlic, paprika and chili and toss well. Cover and marinate