Crumble sausage in a large soup pot or dutch oven, cast
luminum Foil. Grease the foil and set aside.
Heat the
Preheat oven to 350\u00b0F.
In a large skillet, heat oil over medium heat. Cook celery, onion, kale and apples for 5 mins, or until tender. Transfer to a large mixing bowl along with herbs, bread and sausage. Whisk together broth and eggs then pour over stuffing. Season. Transfer to greased baking dish and cover with foil.
Bake stuffing for 40 mins, or until heated through. Remove foil during last 10 mins.
hourico or sausage over low heat. Turn and cook until brown
ion. Season with salt and pepper and cook for 3 to 5
Heat the oil in a large saucepan on medium-high heat. Add the onion and saute for 3 mins. Add the garlic and chorizo and saute for about 2 mins. Add the potatoes and stock. Bring to a boil. Reduce heat to low and simmer for 15-20 mins.
Remove some of the potatoes and mash with a potato masher. Return to the soup. Stir in the kale and simmer for 10-12 mins. Add the sugar and vinegar and season to taste.
il, and stir in the kale; boil for 1 minute, and remove from
Stem the kale and chop into smaller pieces.
Slice the onion and chop
Brown ground beef and sausage in a frying pan, then drain well.
Add all ingredients, except the macaroni, to a crock-pot.
Cook on low setting for 8-16 hours.
One hour before serving, turn setting to high and add macaroni.
Serve with Parmesan cheese.
roth, water, potato, garlic, onion, and red chile pepper in a
Peel and cut potatoes in half, put in large sauce pan with the kale and sausage.
Cook until you are able to mash the potatoes.
Remove sausage, mash, put butter and seasoning on top to melt; place sausage back on top.
Serve and enjoy!
2 pound of bacon and add to a 5
Cut potatoes into quarters (leave skin on) and boil in soup stock.
Coarsely chop kale; stir-fry and set aside.
When potatoes have softened, coarsely mash them; be sure to reserve liquid they were cooked in.
Return the mashed potatoes to the pot with the cooking liquid and stir together.
Add the stir-fried kale and some seasonings, then cook for just a few minutes longer at low heat (overcooking will rob the kale of nutrients and its rich green color).
Serving Size:
4. Preparation Time:
2:00.
ngredients until soft.
Add kale and saute until wilted.
Add
tter, dried minced onion, salt, and black pepper in a small
Cut sausage into 1/4 inch cubes, reserving 1/4 of sausage. Place 1/4 sausage and half can of beef broth in blender. Puree.
Pour 1 1/2 cans of beef broth in soup pot. Bring to simmering boil while adding diced onion and sausage cubes. Add puree, bay leaf, and salt and pepper to taste. Simmer for 30 minutes.
Add sliced carrots and continue simmering for another 10 minutes.
Rinse split peas and add to simmering pot. Simmer until peas are soft but NOT mushy. Adjust salt and pepper to taste. Serve warm.
>and garlic. Saute until onions are tender, about 5 minutes. Add sausage
In large Dutch oven, cook sausage until lightly browned. Remove sausage.
Add carrot, celery, onion and thyme; cook until tender.
Stir in soup, gradually stir in water.
Add pepper and sausage.
Simmer 20 minutes.
Stir frequently.
Yields 6 servings.
In large kettle, brown hamburg and sausage.
Drain well.
Add seasonings, herbs and soup mix.
Stir in boiling water, tomato juice and soy sauce.
Add raw vegetables and macaroni; stir well. Cover and bring to boil; turn to simmer for 45 minutes.
Stir occasionally.
May also be cooked in a crock-pot for 8 hours on low temperature, 4 to 5 hours on high.
Serves 6 or more.
saute 1 minute. Add kale, sweet potato, and lime juice. Cover, reduce