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 large skillet, break cabbage into pieces.
Add margarine, salt and pepper.
Cook over low heat until margarine is melted and cabbage starts to cook.
Slice kielbasa into thin pieces.
Add to skillet of cabbage.
Once cabbage and kielbasa have cooked together a few minutes, add package of noodles.
Add approximately 2 cups of water, stirring occasionally, until noodles are done.
May add more water a little at a time until noodles are cooked.
Heat oil in a large skillet over medium-high heat.
Add potatoes, onions, garlic, and pepper. Fry until potatoes are golden and onions are translucent, about 8 minutes.
Add kielbasa and cook 1-2 minutes until warm.
Add broth and cover skillet with lid. Lower heat to medium-low. Cook until broth is mostly evaporated, 5-10 minutes, and potatoes are tender. Be careful not to overcook the potatoes.
If potatoes are not done and broth has evaporated completely, add more chicken broth and continue to cook until potatoes are tender.
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.
Combine soup, water, and butter or margarine in a large skillet over high heat and bring to a boil.
Add rice and kielbasa; cover, reduce heat, and simmer for 10 minutes.
Stir in mushrooms and peas, recover and simmer for 15 minutes or until rice is tender.
Remove from heat and sprinkle with cheese, cover and let sit 5 minutes. Stir before serving.
he water to a boil and simmer the potatoes, covered, for
wels, then season with salt and pepper.
Heat the oil
he Fettuccine per directions drain, and set aside.
Saute the
con to a large bowl and discard all but 3
Combine cranberry sauce and chili sauce.
Cut kielbasa into 1 inch chunks.
Put meatballs and kielbasa in slow cooker.
Add sauce mixture.
Cook on low (or high) until cooked through--approximately 4 hours.
In a large pot, boil potatoes.
While the potatoes are cooking, cut the sausage into 1/4 inch pieces.
When the potatoes are ALMOST done-not fork tender, drain.
When potatoes are cool enough to handle, dice.
In a large pot, add oil, onions and garlic.
Saute until translucent.
Remove from burner and add paprika. Mix well.
Add the potatoe and kielbasa, mix well, cover and cook on low heat for 15 minutes, stirring often.
In pot, put cabbage, onion, bay leaves, catsup and kielbasa. Fill with water about 1-inch over ingredients.
Cook until cabbage is done (not soft).
Serve as is or over boiled cut up potatoes.
lt, sugar into a bowl and blend in butter with your
arge skillet over medium heat. Add chopped bacon and onions; cook and stir
Cook the pierogi according to the instructions on
on't stick). While skillet heats, prepare onion and kielbasa sausage. A few
reserving the cooking liquid, and force them through a ricer
In a large skillet, saute onion and peppers in butter until tender.
Add remaining ingredients. Cook about 8 minutes, stirring occasionally, until heated through.
In a large skillet, heat the vegetable oil on
he tea, garlic powder, and thyme and whisk together. Add rice;