Combine frozen potatoes and sliced kielbasa in a large skillet, and cook on medium heat until potatoes are done.
After potatoes are done and kielbasa is beginning to brown, stir in the corn, and cook until heated through.
In a large skillet, heat the vegetable oil on
In a large skillet, saute onion and peppers in butter until tender.
Add remaining ingredients. Cook about 8 minutes, stirring occasionally, until heated through.
Heat oil in a large skillet.
Add potatoes and mixed vegetables. Cover and cook 6-8 minutes, stirring occasionally.
Meanwhile, slice kielbasa in half lenghtwise and then into very thin slices.
Stir kielbasa into skillet. Cook and cover another 8-10 minutes, stirring occasionally.
Remove skillet from heat and stir in cheese. Salt and pepper to taste.
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.
Spray a large skillet with cooking spray and heat over medium-low heat. Cook and stir onion in the hot skillet until translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more.
Stir broccoli and potatoes into sausage mixture; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes. Stir mixture and continue to cook until vegetables are completely tender, 10 to 15 minutes more.
Chop onions and saute in butter in pan or electric fry pan. Add cabbage, cover, and cook till soft (about 10 mins). Sprinkle with pepper.
Slice kielbasa into 1/8 inch thick slices. Add to casserole. Cover and cook another 10 minutes or till kielbasa is cooked.
Meanwhile, cook pierogies either by boiling or microwave. (follow package directions) Drain.
Add pierogies to casserole and stir. Cook an additional 5 minutes.
Cut kielbasa into 1/2-inch diagonal chunks.
Combine with 3/4 cup rice, cream of celery soup and water in large skillet on medium heat.
Cover and bring to a boil.
Reduce heat and simmer 5 minutes.
Stir in frozen peas and canned mushrooms, drained. Simmer, covered, for 20 minutes or until rice is cooked.
Sprinkle with Swiss cheese.
Cover and keep on low heat for 5 minutes or until cheese is melted.
Yields 4 servings.
dutch oven or large skillet, fry diced bacon until crisp
Brown potatoes and carrots in electric skillet (300-325 degrees), use juice from mushrooms if you need to add liquid - this avoids using oil. While potatoes are cooking cut sausage into bite size pieces. Once potato mixture is cooked, add fz green beans, sausage and mushrooms. Make sure to stir so all ingredients are mixed thoroughly. Turn skillet down to low or steam. Put the lid on and vent, steam for 15 minutes or until beans are tender. Season to taste.
If using bacon, in lrg skillet over medium heat, fry bacon until crisp, then drain; set aside.
To pan in which bacon was cooked, add olive oil; increase heat to med-high. Add potatoes, onion, broccoli, carrots and oregano, and cook, covered 5 minutes, or until tender, stirring occasionally.
Add water, sliced sausage, salt, pepper and cooked bacon; cook until vegetables are tender and sausage is fully heated through.
Slice sausage.
Place vegetable oil in a large skillet and saute the sausage, onion and garlic until onion is wilted but not brown.
Add remaining ingredients, cover and cook until vegetables are tender and most of liquid has been absorbed, about 30 minutes. Makes 4 to 6 servings.
In a 12-inch skillet, cook bacon until crisp; remove to paper towel to drain.
In drippings, cook onion and sausage until the onion is tender; drain.
Stir in remaining ingredients; bring to a boil.
Reduce heat, cover and simmer for 45 minutes or until vegetables are tender, stirring occasionally.
Crumble bacon and sprinkle on top.
Yields 6 to 8 servings.
In a large skillet, saute onion and peppers in butter until tender.
Add the remaining ingredients.
Cook and stir for 6-8 minute or until heated through.
In dutch oven, brown potatoes, kielbasa, onion and peppers in oil.
Add seasonings and water.
Bring to a boil.
Cover tightly and cook for 20 minutes on low, stirring occasionally.
Uncover and put cheese on top.
Simmer until cheese is melted.
Cut meat into 4 pieces.
Trim fat.
Pound and brown in skillet.
Transfer meat to an 8 x 8 x 2-inch baking dish.
In same skillet, combine undrained tomatoes, onion, celery, carrot and thyme.
Bring to boiling, scraping up any browned bits in pan. Pour over meat.
Cover and bake at 350\u00b0 1 hour or until tender. Serve over hot rice or noodles.
Serves 4.
stick). While skillet heats, prepare onion and kielbasa sausage. A few
est of recipe.
In a large non stick skillet, (I use
Heat olive oil and add red pepper flakes in a large skillet
Brown kielbasa on both sides in olive oil, and pepper flakes
Add peppers and onion to skillet. Sautee until peppers sbegin to soften
Add reserved pineapple juice and brown sugar and black beans to skillet. Reduce heat to simmer, and simmer for about 20 minutes.
Add pineapple chunks. Cook down until you have desired sauce consistency
Prepare egg noodles according to package directions. Drain
Serve kielbasa mixture over egg noodles.
Place kielbasa in bottom of skillet and brush with BBQ.
Place 1/2 c water in bottom of skillet and cover.
Cook on med low for 15 min or until skin splits.
Also great to throw a ring of kielbasa on the grill with or without BBQ sauce and cook until skin splits.
Serve with potatoes and corn.