n a bowl and toss with 1 tablespoon oil.
Arrange
Cook sausage, onion and mushrooms in butter in skillet.
When squash is done baking and cooled slightly, cut in half and scoop out seeds.
Add sour cream to sausage mixture.
Stuff squash with sausage mixture.
Place in baking dish. Return to oven and bake for 20 minutes at 350 degrees.
killet over medium heat; add sausage and cook and stir, crumbling
melt the margarine and crumbled sausage.
Cook slowly, stirring occasionally
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
While pasta is cooking, cook sausage and peppers in large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in the broth, season with black pepper and bring to a boil.
Toss pasta with sausage sauce and serve.
minutes, until softened. With a slotted spoon remove the
nd add both types of sausage and onion. Cook over medium
edium saute pan, cook sausage until rendered and well browned.
Cut sausage diagonally into 1/2\" thick
5-30 minutes.
Sausage Gravy: Cook sausage in a large skillet
Cook pasta according to package directions.
Meanwhile, cut the sausage into 1-inch pieces.
In a large skillet, cook sausage and sweet peppers over medium-high heat until sausage is brown.
Drain off fat.
Add broth and black pepper to skillet.
bring to boiling; reduce heat and simmer, uncovered, for 5 minutes.
Remove from heat.
When pasta is cooked, drain well.
Toss pasta with sausage mixture and sniped parsley.
Serve.
Cut a slice from each apple top.
Scoop out the cores and pulp, leaving shells about 3/4-inch thick.
Cut the pulp from the cores and combine with sausage.
Sprinkle apple shells with salt and sugar.
Fill shells heaping full of sausage.
Bake at 375\u00b0 for approximately 1 hour.
Cook pasta.
Meanwhile, cut sausage into 1-inch pieces and cook with red peppers until sausage is brown.
Drain off fat.
Add broth and black pepper.
Simmer, uncovered, 5 minutes.
Toss pasta with sausage mixture and parsley.
our olive oil, butter, and sausage links. Remove when done and
Cook pasta according to package directions.
Meanwhile, cut sausage into bite-size pieces.
In a large skillet cook sausage and peppers over med-high heat until sausage is brown.
Drain off fat.
Add broth & pepper to skillet.
Bring to a boil.
Reduce heat and simmer uncovered for 5 minutes.
Remove from heat.
Drain pasta and toss with sausage mixture.
Cook sausage; drain and set aside.
Saute onions in margarine. Add bell pepper, zucchini and mushrooms.
Cook until veggies are crisply-tender (10 minutes).
Stir in remaining ingredients except bread.
Cook 5 to 7 minutes.
Add sausage.
Cut thin lengthwise slice off top of bread.
Hollow out center of bread, leaving 1-inch shell.
Place bread on cookie sheet; bake at 375\u00b0 for 12 to 15 minutes or until crusty.
Fill hot bread with sausage mixture.
Cut bread into wedges.
Saute sausage until browned.
Remove from pan and place in a large mixing bowl.
Saute onions and celery in butter.
Add sage, rosemary and thyme.
When mixture is softened, about 3 minutes, put into bowl with sausage.
Add the remaining ingredients to the mixing bowl.
If mixture is too dry, add more stock.
Stuff into bird, bake along side during last 45 minutes of cooking, or cook in a crockpot on low for up to 3 hrs taking care to stir once in a while and adding more stock or water if it gets dry.
Trim all fat from the loin.
Cut a slit down the middle of the loin and season to taste.
Stuf loin with sausage and secure with toothpicks.
Add butter to a 12-inch skillet and heat until butter foams. Brown loin in butter approximately 5 minutes on each side. Remove loin to a baking dish.
To the remaining butter, add onions and water.
Reduce on medium heat about 8 minutes.
Pour sauce over loin and cover with foil.
Place in 350\u00b0 oven for 1 1/2 hours or until loin is tender.
Bake uncovered for last 15 minutes.
urkey and brown, breaking up with spoon. Add garlic and chili
Brush excess crumbs off of the cake before frosting. (If you are in a hurry, using a store bought cake cuts the baking of this cake to 0, thus the cooking time is not necessarily accurate if you do not bake one).
Whip the cream until it forms peaks that stand up.
FOLD in the hot fudge topping, and cracked Heath Bars.
Frost the Angel Food Cake with the above topping, including the inner circle.
Refrigerate several hours to let it set.
Enjoy!